tag:blogger.com,1999:blog-855424588931659158Wed, 02 Oct 2024 07:11:10 +0000MybeadtherapyArtisan WhimsyBreakfast/BrunchCopper SolderDessert - MiscGreen Moong DalJewelryMain Dishes - PorkMain Dishes - SeafoodPesarattuSaladsAshgourdAyurvedicAyurvedic Dal TadkaBadam AlwaBead Soup Blog PartyBeansBeans ParupusilyBeetroot RiceBest Of 2008Bhindi CurryBhindi FryBhindi MasalaBhindi RoastedBirdhouseBlogBonda ButtermilkBonda MorkuzhambuBreadBrocolliBrocolli ParattaBurfBurn CaloriesBusinessCabbage Carrot CurryCabbage CurryCaliflowerCarrot CurryCarrot Moong DalChallengeChangeCheersChow Chow KootuChristmas SpiritCoconut BurfiCoconut ChutneyCombinationCopperCountry Music AwardsCurdDalDal Fry With PhulkasDal MakaniDania RasamDessert - CookiesDiningDoklaDosai PodiDruzyEasy DosaExchangeFansFbForgedGobiGobi ParattaGodu RasamGourd CurryGreen Chillies- Ginger ThokkuGreen Moong Dal SubziGreen TomatoGuitar BraceletGujarati Dokla RecipeHammeredHandmade ChainHappy New YearHopHotel Style Dal MakaniIdli PodiIdly BatterIdly UpmaInji Pacha Milagai ThokkuKids FavouritesKids LunchesKootuKosambariKovaikai CurryKozhakattaiKuti Vengaya SambarLemon DalLemon RasamLosing PoundsLow CalorieMain DishesMain Dishes - ChickenMain Dishes - SandwichesMambazham MorkuzhambuMarkersMetal TeamMethi LeavesMicrowave Badam AlwaMilagai PodiMint RaitaMisc.MugsMy DaughterMysore RasamMysore RecipeNalla EnnaiNewNew YearNo Onions RajmaNo Rasam PowderOats DosaiPagePaneer Capsicum CurryPanneer CapsicumParattaParupusilyPeas Masala Stuffed Dosai With Celery Chutney And Spring Onion SambarPeerkangai ThogaiyalPersonalizedPicklePlace HoldersPodalangaiPodalangai CurryPodalangai KootuPooshnikai KootuPotato FryProngPudina RaitaPurple RiceQuick Badam AlwaRajmaRasamRava PongalRipe Mango MorkuzhambuRipe MangoesSalt KozhakattaiSambarSenaikizhangu RoastSettingSide DishSide Dishes For Idly And DosaiSilverSimple Dal MakaniSimple Tandoori NanSnake Gourd CurrySnakegourd DalSnakgourd Lentils CurrySnowflakeSolderSpecial Indian Senaikizhangu RoastStampedStoneStuffed Pointed GourdSundalSweat SolderingTandoori NanThakalai Kai KootuThe Artisan GroupThengai BurfiTitleToastsVathalkuzhambuVendaikai FryVendaya VathalkuzhambuWhite RajmaWhole Moong DalWineWine CharmsWine GlassWireWithout Onions For EldersYam Curryabmkitchen.blogspot.comnoreply@blogger.com (Wahyu Pramusinto)Blogger60125tag:blogger.com,1999:blog-855424588931659158.post-1461761623879959958Mon, 12 Jan 2015 06:38:00 +00002015-01-11T22:38:00.351-08:00BreadSaladsWanting to Cool Down<img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="; alt="" id="BLOGGER_PHOTO_ID_5077069458008289522" border="0"></a><br><span style="font-family:arial;">It was hot here yesterday. Really hot! I wanted to get some yard work done, so I went out in the morning, knowing that it was going to be a hot day, but an hour into it, I was already dripping with sweat. I lasted about 2 hours before I called it quit and decided to go inside for the day. You would think that with the heat (reaching 100 degrees F) I would park myself in front of t</span><span style="font-family:arial;">he television with a cold beverage, but no, I get ambitious and want to cook all day. So, with the air conditioner on and all of the ceiling fans running, I set to work.</span><br><span style="font-family:arial;"><br>The main part of my baking day went to making a tart that I will post about tomorrow. I knew that I didn't want something really hot for dinner, so I went looking through some salad recipes. I found this Herb Chicken Tortellini Salad that was not only a cold salad, but looked really fast and easy, since I already knew what I wanted to make for dinner. It is a pasta salad that would work well as a side, but I decided to serve it as our main dish, but I knew we needed something else. Knowing I was stuck in the house the rest of the day, I got ambitious and made some breadsticks. Making any sort of bread is ambitious because<a href="; I don't have a stand mixer</a>. But I went for it anyway....<br></span><br><span style="font-family:arial;">The salad was great. The only thing I did differently is that I didn't add in the whole 10 oz bag of spinach. I had put about 2/3 in, and it looked like enough, so I stopped there. It worked really well as a main dish, and the best part was that I was able to finish it a little before hand and put it in the fridge until it was time to eat.<br><br>I wanted some nice, soft, tender breadsticks to go along with the salad. I found this recipe on allrecipes.com and decided to try it out. It was very easy, even without a mixer, </span><span style="font-family:arial;">but I did have to add at least an extra cup of flour. I don't know what I was think</span><span style="font-family:arial;">ing when I cut them, though. The recipe says that it makes 36 breadsticks, but I only ended up with 20-something. They were very LARGE breadsticks!! It would have been better if I would have cut them smaller, though, because the bottoms on some of them were still a bit underdone. But I would have to say, not a bad job for my first time! They were just what I was looking for - very light and tender. The only problem with this recipe is that it is not easy to cut down because it only requires one egg for the whole recipe. This is a lot of breadsticks for 2 people!!<br></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href=" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="; alt="" id="BLOGGER_PHOTO_ID_5077069775835869442" border="0"></a><br><span style="font-family:arial;"><span style="font-weight: bold;">Herb Chicken Tortellini Salad</span><br>From <a href="; (the recipe is no longer listed there)<br><br>Preparation Time: 15 minutes<br>Cook Time: 10 minutes<br>Serves 6<br><br>1 (9-oz) package Buitoni Refrigerated Herb Chicken Tortellini - prepared according to package directions and chilled<br>1 (10 oz) bag ready to use spinach torn into bite size pieces<br>1 cup diced mozzarella cheese (4 oz)<br>1 (6 oz) jar marinated artichoke hearts, drained and sliced<br>1 cup sliced ripe olives<br>1/3 cup roasted red peppers, drained and chopped<br>1 c Caesar salad dressing<br>1/4 cup grated Parmesan cheese<br><br>Combine pasta, spinach, mozzarella cheese, artichokes, olives and roasted peppers in a medium bowl. Add dressing; toss to coat. Sprinkle with Parmesan Cheese.<br><br><span style="font-weight: bold;">Breadsticks with Parmesan Butter</span><br>adapted from <a href=" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href=" style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="; alt="" id="BLOGGER_PHOTO_ID_5077070201037631762" border="0"></a><br><span style="font-family:arial;">Prep time: 25 minutes</span> <span style="font-family:arial;"><br>Cook time: 10 minutes</span><br><span style="font-family:arial;">Yields: 36 servings</span><br></p><h2 style="font-weight: normal;font-family:arial;"><span style="font-size:85%;">INGREDIENTS</span></h2> <ul style="font-family:arial;"><li><span style="font-size:85%;"> 2 (.25 ounce) packages active dry yeast</span></li><li><span style="font-size:85%;"> 1/2 cup sugar, divided</span></li><li><span style="font-size:85%;"> 2 cups warm water (110 degrees to 115 degrees), divided</span></li><li><span style="font-size:85%;"> 3 tablespoons vegetable oil</span></li><li><span style="font-size:85%;"> 1 egg</span></li><li><span style="font-size:85%;"> 1 teaspoon salt</span></li><li><span style="font-size:85%;">5 1/2 cups all-purpose flour</span></li><li><span style="font-size:85%;"> 1/2 cup butter, softened</span></li><li><span style="font-size:85%;"> 2 tablespoons grated Parmesan cheese</span></li><li><span style="font-size:85%;"> 1/4 teaspoon garlic powder</span></li></ul> <!-- DIRECTIONS --> <h2 style="font-weight: normal;font-family:arial;"><span style="font-size:85%;"> DIRECTIONS</span></h2> <ol style="font-family:arial;"><li><span style="font-size:85%;"><span> In a large mixing bowl, dissolve yeast and 1 tablespoon sugar in 1 cup warm water. Add the oil, egg, salt, 2 cups flour, and remaining sugar and water. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 40 minutes.</span></span></li><li><span style="font-size:85%;"><span> Punch the dough down. Turn onto a floured surface; divide into 36 pieces. Shape each piece into a 6-in. rope. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 25 minutes.</span></span></li><li><span style="font-size:85%;"><span> Bake at 400 degrees F for 10-12 minutes or until golden brown. Meanwhile, in a small mixing bowl, cream the butter, Parmesan cheese and garlic powder. Brush over breadsticks as soon as they come out of the oven.2015/01/wanting-to-cool-down.htmlnoreply@blogger.com (Anonymous)0tag:blogger.com,1999:blog-855424588931659158.post-2993736625145510717Sun, 11 Jan 2015 17:26:00 +00002015-01-11T09:26:00.038-08:00Misc.Mixer DillemaI know I have complained before about not having a stand mixer. I don't make bread very often at all (maybe that's why I'm not very good at it) because I am too lazy to do it by hand. I also think about how much easier ice cream and frosting and cupcakes and cookies (the list goes on and on) would be with a mixer. When I made <a href=" </a>frosting, I was really wishing for a mixer after all of that time holding the hand mixer!!<br><br>So here's the dilemma, and I am looking for some feedback. I really am not planning on buying a mixer in the near future, but I have a friend coming into town that can get me a good deal on one if I choose to put down the cash. I just don't know what I want anymore.<br><br>Growing up - it was always about the <a href=" & amp;s=home-garden & amp;qid=1181680117 & amp;sr=1-1">Bosch</a>. My mom has had hers for as long as I can remember. It even has a part that is broken and missing when it fell off the counter once, but it keeps on ticking. My sister has one, and I think that is even what my mother-in-law has. It is what I have always wanted. But then I start watching cooking shows, and reading blogs, and it seems like the <a href=" & amp;cat=310 & amp;prod=347">KitchenAid </a>is the mixer of choice right now - or maybe it is just the popular one because it seems to be more available than the Bosch. Or maybe it's better - I don't know. And then I see today that <a href=" & amp;item_id=576 & amp;cat_id=344">Cuisinart </a>now has a stand mixer that seems really impressive. It has a timer and also a "gentle fold" function that seems really cool and cutting edge.<br><br>So, if I did have $400, $500, or more right now to put down on a mixer, I don't even know what I would buy. If I take advantage of my friend's deal, I can get a KitchenAid discounted, but is that what I really want??<br><br>So I am asking you - what do you have and what do you like/dislike about it? If you could trade it in, would you? Or are you loyal? If you don't have a mixer, is there one that you have your sights set on? I guess I just really need to know what I need to save up for.......2015/01/mixer-dillema.htmlnoreply@blogger.com (Anonymous)0tag:blogger.com,1999:blog-855424588931659158.post-14541312644379734Sun, 11 Jan 2015 04:14:00 +00002015-01-10T20:14:00.031-08:00SaladsTwo Bean Salad with Hearts of Palm and Blue Cheese<img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="; alt="" id="BLOGGER_PHOTO_ID_5076031342938009778" border="0"></a><br><span style="font-family:arial;">A long name for what I will just call good......<br><br>I actually made this salad last weekend, but haven't gotten around to posting it until today. I have some unsaid rule that I try to stay away from the computer as much as possible on the weekends. I think I just get too much during the week - sitting in front of a computer for 8+ hours every day.<br><br>This is my first recipe</span><span style="font-family:arial;"> from Cat Cora's <a href=" & amp;s=books & amp;qid=1181853391 & amp;sr=8-1">Cooking From the Hip</a>. I was feeling a little ambitious, I guess, because I have never tried hearts of palm before, so I had no idea of what to expect. I was a little hesitant to make this, because I knew I would have to make the whole recipe because cutting it down would be a little difficult. I would end up with half a can of chickpeas, kidney beans, and hearts of palm left, and instead of just letting them go to waste, I made the whole salad. I also wanted to get the whole layered look.<br><br>I get so frustrated shopping for ingredients sometimes. I cann</span><span style="font-family:arial;">ot find arugula anywhere. I also have never been able to find shallots anywhere until yesterday, so I substituted some baby greens for the baby arugula and an onion for the shallot. I also didn't have any sherry vinegar, so I decided to use red wine vinegar. But I only had about a quarter cup of that, so I did a mixture of red wine vinegar and balsamic vinegar. Even with the substitutions, this salad exceeded my expectations. I made it as a side dish for dinner on Friday, and my husband didn't want any. I ended up eating the rest myself over the next couple days (taking out the greens because they got a bit soggy). This is very flavorful, and a very pretty salad as well. This will definitely be an option next time I need to bring a salad to a family gathering.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href=" style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="; alt="" id="BLOGGER_PHOTO_ID_5076031549096440002" border="0"></a><br><span style="font-family:arial;"><br>I have decided to enter this into <a href=" and Kelly's Excellent Salad 'Stravaganza</a>. Even thou</span><span style="font-family:arial;">gh this isn't a regular green salad, this is definitely healthy. Just what my body has been begging for as the weather really heats up!!<br><br>Another apology for a bad photo - I realized Friday evening that I had forgotten my camera at work, so I resorted to my old camera. Horrible picture, but hopefully you get the idea!<br><br><span style="font-weight: bold;">Two Bean Salad with Hearts of Palm and Blue Cheese</span><br>from <a href=" & amp;s=books & amp;qid=1181853391 & amp;sr=8-1">Cooking From the Hip</a><br><br>VINAIGRETTE<br>1 T Dijon mustard<br>1/2 c sherry vinegar (I used 1/4 c red wine vinegar and 1/4 c balsamic vinegar)<br>1 t sea salt<br>1/2 c extra-virgin olive oil<br>1/4 c chopped shallots (I used an onion)<br><br>1 8-oz can hearts of palm, drained<br>1 c drained kidney beans (I just realized that I used the whole can!!)<br>1 c diced cucumber<br>1 c halved cherry tomatoes or sliced regular tomatoes (I did diced regular tomatoes)<br>1 c drained chickpeas (again, realizing I used the whole can)<br>1 c baby arugula leaves (I used baby greens)<br>1 c crumbled blue cheese<br><br>For the Vinaigrette: In a small bowl, whisk together all the ingredients. Set aside.<br><br>Slice the hearts of palm into rings and set aside. In a small bowl, combine the kidney beans and 2 tablespoons of the vinaigrette. Toss quickly to flavor the beans, then spoon the beans into a large serving bowl to form the salad's bottom layer. Using the same small bowl, toss the cucumber with a little vinaigrette, and add to the serving bowl to form the next layer. Follow the same steps with the tomatoes, chickpeas, arugula, and the hearts of palm. Finish by sprinkling the cheese over the salad. Chill, preferably for 1 hour, and serve.<span style="font-weight: bold;"></span></span>2015/01/two-bean-salad-with-hearts-of-palm-and.htmlnoreply@blogger.com (Anonymous)0tag:blogger.com,1999:blog-855424588931659158.post-114004819562880572Sat, 10 Jan 2015 15:02:00 +00002015-01-10T07:02:00.118-08:00Main Dishes - SeafoodShrimp Pasta in White Sauce<span style="font-family:arial;">One of my sisters sent me this recipe back in 2004 - I can't believe I have only made it once before last night. Josh is a huge Fettuccine Alfredo lover. I seriously think that he would eat it we</span><span style="font-family:arial;">ekly if I made it that often. I am usually a huge cheater with my Alfredo sauce, though. They sell these sauce packets at a nearby grocery store, and they taste so good when prepared that I usually use them. But after making this pasta last night, I realized that it is just as easy to make your own sauce. I don't know why I don't do it more often!!<br><br>This recipe is extremely versatile. You can change the cheese - the recipe calls for Parmesan and I used Pecorino Romano. My sister's original recipe calls for scallops, but I used shrimp, but it would also be delish with chicken, bacon or cra</span><span style="font-family:arial;">b. Ohh, or even salmon would be great. (I have actually never prepared scallops before, so maybe I will try that next time!) The asparagus could also easily be substituted - broccoli, peas....the possibilities are endless! I used the evaporated milk instead of cream, and it did not compromise the flavor or texture at all. I did overcook my asparagus, though. I just got my steamer for Christmas, and don't have the times down for different veggies, so I need to work on that. But this was yummy! Josh was extremely pleased - I got tons of compliments!!<br></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href=" style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="; alt="" id="BLOGGER_PHOTO_ID_5057803264434936514" border="0"></a><br><span style="font-family:arial;"><span style="font-weight: bold;">Shrimp Pasta in White Sauce</span><br><br>1/2 c butter<br>1 c sliced mushrooms<br>1/4 onion, diced<br>1 lb shrimp, peeled & amp; deveined<br>1/4 c flour<br>1 c chicken broth<br>1 c cream or evaporated milk<br>1/2 c fresh Parmesan cheese<br>dash of nutmeg<br>1/4 t garlic powder<br>3/4 c steamed asparagus, but on a diagonal in 1/2 in. pieces<br>12 oz pasta noodles<br><br>Boil water in a large saucepan. Add noodles and cook until al dente.<br><br>In the meantime, melt 1/4 c butter in a medium saucepan over medium heat. Slowly cook the onions and then add mushrooms and cook until both are tender. Add shrimp and cook until shrimp have changed color and are cooked through.<br><br>In another large saucepan, melt the other 1/4 c butter. Add flour and stir until combined. Cook and stir for about 2 minutes. Then stir in chicken broth, cream, and pepper to taste. Add garlic powder and nutmeg to taste as well. Stir in the Parmesan cheese. Simmer 5-10 minutes or until it thickens. Stir the mushroom-shrimp mixture and asparagus into the sauce and combine. Serve over hot pasta.<br></span>2015/01/shrimp-pasta-in-white-sauce.htmlnoreply@blogger.com (Anonymous)0tag:blogger.com,1999:blog-855424588931659158.post-5313602960705771950Sat, 10 Jan 2015 01:50:00 +00002015-01-09T17:50:00.083-08:00Dessert - MiscDisappearing Marshmallow Brownies<img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="; alt="" id="BLOGGER_PHOTO_ID_5055317885722880658" border="0"></a><br><span style="font-family:arial;">I have been looking for the perfect brownie recipe to enter into the <a href="; over at <a href=" Upon a Tart</a>. I didn't want to do just plain, fudge brownies, but I wanted to explore something different. I came across this recipe for Disappearing Marshmallow Brownies on <a href="; and although it's not a true "brownie" (it's a blondie!) I thought I would give it a try. I don't know if this will be my entry, but we will see. I wasn't sure if this was called "disappearing" because the marshmallows disappeared in the brownies, or if they brownies disappeared after you make them because they are so good - I decided that it is a little bit of both! I like my brownies on the chewy side, not cakey, so this was a perfect recipe for me. I also like to under-bake them a little bit, so these made an ooey, gooey, wonderful brownie. The smell while they were cooking was so amazing - I could hardly wait for them to come out. Beware - these are super rich - you might need a glass of milk to go along with them! I would also like to try to swap out the butterscotch chips with chocolate chips, or caramel - yum!<br><br><span style="font-weight: bold;">Disappearing Marshmallow Brownies</span><br>from <a href=" style="font-size:85%;"> 1/2 cup butter</span></li><li><span style="font-size:85%;"> 1 cup butterscotch chips</span></li><li><span style="font-size:85%;"> 2/3 cup packed brown sugar</span></li><li><span style="font-size:85%;"> 2 eggs</span></li><li><span style="font-size:85%;"> 1 teaspoon vanilla extract</span></li><li><span style="font-size:85%;"> 1 1/2 cups all-purpose flour</span></li><li><span style="font-size:85%;"> 2 teaspoons baking powder</span></li><li><span style="font-size:85%;"> 1/2 teaspoon salt</span></li><li><span style="font-size:85%;"> 2 cups miniature marshmallows</span></li><li><span style="font-size:85%;"> 1 cup semisweet chocolate chips</span></li></ul> <!-- DIRECTIONS --> <h2><span style="font-size:85%;"> DIRECTIONS</span></h2> <ol><li><span style="font-size:85%;"><span> Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.</span></span></li><li><span style="font-size:85%;"><span> Using a microwave-safe bowl, melt the butterscotch chips and butter together in the microwave, stirring occasionally until smooth. Set aside to cool.</span></span></li><li><span style="font-size:85%;"><span> In a large bowl, stir together the brown sugar, eggs, and vanilla. Mix in the melted butterscotch chips, then the flour, baking powder, and salt until smooth. Stir in the marshmallows and chocolate chips last. Spread the batter evenly into the prepared baking pan.</span></span></li><li><span style="font-size:85%;"><span> Bake for 15 to 20 minutes in preheated oven. Cool, and cut into squares.</span>2015/01/disappearing-marshmallow-brownies.htmlnoreply@blogger.com (Anonymous)0tag:blogger.com,1999:blog-855424588931659158.post-7095527934404716022Fri, 09 Jan 2015 12:38:00 +00002015-01-09T04:38:00.270-08:00Main DishesNew England Baked Bean Stew<img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="; alt="" id="BLOGGER_PHOTO_ID_5054214104920850002" border="0"></a><br><span style="font-family:arial;">I think something is wrong with me. Instead of wanting something light and Spring-like, I have been drawn towards heavier, comforting food for the last week. The tamale pie, the mac and cheese, and now tonight's bean stew. This is my last recipe for now from <a href=" & amp;pf_rd_s=center-2 & amp;pf_rd_r=02M43MBWW4NCZSB0PATP & amp;pf_rd_t=101 & amp;pf_rd_p=278240301 & amp;pf_rd_i=507846">Betty Crocker's Quick and Easy Cookbook.</a> When I came across the recipe, the picture got me (I am way more likely to cook a recipe if it has a picture!) Even though it's more of a fall/winter dish, I thought I'd give it a try. I basically followed the recipe exactly as written. I was a little worried, because my sister came over while I was cooking, looked at the recipe and said "that's something I would never make." So, I admit, I was a little worried after that, but both Josh and I really liked it. It will be especially great for leftovers for Josh later this week when he works the swing shift - something a little warmer on a chilly Spring night. This was super fast and easy. It didn't really turn out to be much of a "stew" because there was not very much liquid, but good nonetheless. I served some homemade cornbread muffins on the side.<br><br><span style="font-weight: bold;">New England Baked Bean Stew</span><br>from <a href=" & amp;pf_rd_s=center-2 & amp;pf_rd_r=02M43MBWW4NCZSB0PATP & amp;pf_rd_t=101 & amp;pf_rd_p=278240301 & amp;pf_rd_i=507846">Betty Crocker's Quick and Easy Cookbook</a><br>4 Servings<br><br>1/2 pound boneless, skinless chicken breasts, cut into pieces<br>1/2 pound fully cooked Polish sausage, cut into 1/2 inch slices<br>1 can (15 to 16 ounces) great northern beans, rinsed and drained<br>1 can (15 to 16 ounces) dark red kidney beans, rinsed and drained<br>1 can (14 1/2 ounces) diced tomatoes with olive oil, garlic and spices, undrained<br>1 T packed brown sugar<br>4 medium green onions, sliced<br><br>1. Spray 12-inch nonstick skillet with cooking spray; heat over medium high heat. Cook chicken in skillet 3 to 5 minutes, stirring occasionally, until brown.<br>2. Stir in remaining ingredients except onions. Cook uncovered over medium low heat 8 to 10 minutes, stirring occasionally, until chicken is no longer pink in center.<br>3. Stir in onions. Cook 3 to 5 minutes, stirring occasionally, until onions are crisp-tender.<br></span>2015/01/new-england-baked-bean-stew.htmlnoreply@blogger.com (Anonymous)0tag:blogger.com,1999:blog-855424588931659158.post-8951159286946825424Thu, 08 Jan 2015 23:26:00 +00002015-01-08T15:26:00.121-08:00Main Dishes - SeafoodSide DishSoy Ginger Salmon and Sesame Green Beans<img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="; alt="" id="BLOGGER_PHOTO_ID_5076725766135328978" border="0"></a><br><span style="font-family:arial;">This is my all time favorite go-to salmon recipe. Whenever I crave salmon, this is what I crave. When I go to a restaurant and order salmon, I am always disappointed because it doesn't taste like this. The only bad thing about this recipe is that I think it is really the best when y</span><span style="font-family:arial;">ou marinate it 24 hours. So, if I ever have a craving hit me, I can't just go home and make this. I think that if you do not have the 24 hours to marinate, it would be good to take the leftover marinade and cook it donw on the stove as a sauce to serve on the fish. If you marinate for 24 hours, though, believe me - nothing else is needed. This is one of the very few recipes that I have that I make over and over again. I decided to add a side dish of fresh green beans. I have had this recipe saved for a long time, but have never tried it until last night. I was afraid that there wouldn't be a ton of flavor to them, so I added garlic. A LOT of garlic! I halved the recipe, but added about 3 cloves of garlic chopped fine. At first I was afraid that the garlic would overpower the sesame seeds, and I think I was right. If I make these again, I would still add that amount of garlic, but I would double the sesame seeds as well. In fact, even if I didn't add the garlic, I would double the amount of sesame seeds. This was the perfect dinner, though. After I ate, I felt very satisfied, but not stuffed. Perfect for a hot evening.</span><br><span style="font-family:arial;"><span style="font-weight: bold;">Soy Ginger Salmon</span><br>from <a href=" style="font-weight: normal;font-family:arial;"><span style="font-size:85%;"> INGREDIENTS</span></h2><h2 style="font-weight: normal;font-family:arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href=" style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="; alt="" id="BLOGGER_PHOTO_ID_5076725937934020834" border="0"></a></h2> <ul style="font-family:arial;"><li><span style="font-size:85%;"> 1 pound salmon fillets</span></li><li><span style="font-size:85%;"> 1/3 cup brown sugar, divided</span></li><li><span style="font-size:85%;"> 2 teaspoons lemon pepper, divided</span></li><li><span style="font-size:85%;"> 1 teaspoon garlic powder, divided</span> </li><li><span style="font-size:85%;"> 1/3 cup low sodium soy sauce</span></li><li><span style="font-size:85%;"> 1 tablespoon olive oil</span></li><li><span style="font-size:85%;"> 1 (1 inch) piece fresh ginger root, minced</span></li><li><span style="font-size:85%;"> 1/3 cup orange juice</span></li></ul> <!-- DIRECTIONS --> <h2 style="font-weight: normal;font-family:arial;"><span style="font-size:85%;"> DIRECTIONS</span></h2> <ol style="font-family:arial;"><li><span style="font-size:85%;"><span> Rub salmon with about 1 tablespoon brown sugar. Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish.</span></span></li><li><span style="font-size:85%;"><span> Into a small saucepan set over medium heat, pour soy sauce and olive oil. Stir in ginger and remaining brown sugar, lemon pepper, and garlic powder. Bring to a gentle simmer, stirring constantly until sugar has dissolved. Remove from heat, stir in orange juice.</span></span></li><li><span style="font-size:85%;"><span> Place fish and marinade into a resealable plastic bag, seal, and refrigerate overnight, or for at least 3 hours.</span></span></li><li><span style="font-size:85%;"><span> Preheat broiler. Place fish in a foil-lined baking pan. Reserve marinade.</span></span></li><li><span style="font-size:85%;"><span> Broil fish skin-side up, 2 minutes. Remove from oven, pull skin off with tongs. Baste with marinade, return to oven, and broil 2 minutes more. Turn fish, and broil until fish flakes easily, about 4 minutes. Remove from oven, and let sit 5 minutes before serving.</span></span></li></ol><span style="font-weight: bold;font-family:arial;">Sesame Green Beans</span> <span style="font-family:arial;">Adapted from <a href="; <h2 face="arial" style="font-weight: normal;"><span style="font-size:85%;"> INGREDIENTS</span></h2> <ul style="font-family:arial;"><li><span style="font-size:85%;"> 1 tablespoon olive oil</span></li><li><span style="font-size:85%;"> 1 tablespoon sesame seeds</span></li><li><span style="font-size:85%;"> 1 pound fresh green beans</span></li><li><span style="font-size:85%;">3-4 garlic cloves, chopped<br></span></li><li><span style="font-size:85%;"> 1/4 cup chicken broth</span></li><li><span style="font-size:85%;"> 1/4 teaspoon salt</span></li><li><span style="font-size:85%;"> freshly ground black pepper to taste</span></li></ul> <!-- DIRECTIONS --> <h2 style="font-weight: normal;font-family:arial;"><span style="font-size:85%;"> DIRECTIONS</span></h2> <ol style="font-family:arial;"><li><span style="font-size:85%;"><span> Heat oil in a large skillet or wok over medium heat. Add sesame seeds and garlic. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.</span></span></li><li><span style="font-size:85%;"><span> Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.</span>2015/01/soy-ginger-salmon-and-sesame-green-beans.htmlnoreply@blogger.com (Anonymous)0tag:blogger.com,1999:blog-855424588931659158.post-2642025038686284751Thu, 08 Jan 2015 10:14:00 +00002015-01-08T02:14:00.209-08:00Main Dishes - ChickenBBQ Chicken Wraps<img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="; alt="" id="BLOGGER_PHOTO_ID_5070761530949766770" border="0"></a><br><span style="font-family:arial;">If you are looking for a quick, easy recipe, look no further!! This was inspired by a Donna Hay recipe I saw in one of her cookbooks I checked out from the library. She used a chili sauce, I decided to go with barbecue. I was busy making <a href="; for the second time in 2 days, so I threw these together for dinner quickly. Not even a recipe for this one. I just took 2 chicken breasts and poached them until they were cooked through. After cooling, I shredded them, added barbecue sauce, and reheated it on the stove. My original plan was to add just lettuce and red onion with the chicken in a tortilla, but my husband wanted cheese as well, so we added a little colby-jack and it was a great addition. I used some sun-dried tomato tortillas that I had, but plain would work equally well! This is a great lunch as well, and is wonderful served warm or cold.2015/01/bbq-chicken-wraps.htmlnoreply@blogger.com (Anonymous)0tag:blogger.com,1999:blog-855424588931659158.post-6565785961666531663Wed, 07 Jan 2015 21:02:00 +00002015-01-07T13:02:00.142-08:00Dessert - CookiesCranberry Orange Cookies<div class="post-header-line-1"></div> <div class="post-body"> <p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href=" style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="; alt="" id="BLOGGER_PHOTO_ID_5057407216910637698" border="0"></a><br><span style="font-family:arial;">Another <a href="; recipe (or maybe I should say Peabody's mom). I may not ask her to <a href="; my money for the ingredients, but I might have to ask her to pay for my trips to Weight Watchers after having eaten too many sweet treats!!!<br><br>I thought these cookies sounde</span><span style="font-family:arial;">d very refreshing. I didn't have pistachios - in fact, I have been having a hard time finding unsalted pistachios anywhere. I should have gone with the macadamia nuts, but I had some slivered almonds on hand, so I used those. They didn't take away from the cookie, but they didn't add anything either. In fact, I could barely tell that they were in the cookie. The only thing that went wrong for me was that I couldn't get the cookies moist enough to roll into dough. I had to add a couple of tablespoons of water, and that seemed to solve the problem. Mine didn't turn out as pretty as Peabody's, but they still tasted really good! Her mom said that they taste even better the next day, so I am excited to try one at lunch today to see if that is true for me.<br></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href=" style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="; alt="" id="BLOGGER_PHOTO_ID_5057407414479133346" border="0"></a><br><span style="font-family:arial;">Again, I won't repost the recipe, but please go to Peabody's <a href="; and give these a try!!!<br></span>2015/01/cranberry-orange-cookies.htmlnoreply@blogger.com (Anonymous)0tag:blogger.com,1999:blog-855424588931659158.post-1433935831972654053Wed, 07 Jan 2015 07:50:00 +00002015-01-06T23:50:00.324-08:00Main Dishes - PorkBurgundy Pork Tenderloin<img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="; alt="" id="BLOGGER_PHOTO_ID_5075697194482380962" border="0"></a><br><span style="font-family:arial;">Please excuse the poor photography - it was too dark in my kitchen, so I went outside, but then I got lots of shadows.....<br><br>I am not a food snob - I swear, I'm not. Just because the last time my husband and I went out to eat and I complained that I could have made my meal better than the restaurant doesn't make me a food snob. And just because I laugh to myself at people that think they can substitute cooking wine for the real deal in recipes does not make me a food snob. You want proof? Last night's dinner was made with gravy packets. Yep, I'm sure that many people will stop reading right now and I will be shunned, but I made gravy out of a packet. And I have to say, the gravy was the best part of the meal (besides the potatoes.)<br><br>I have really been wanting to make a pork tenderloin, so I put it on the menu for this week. I was going to make Janet's <a href=" Cumin Pork Tenderloin<span style="text-decoration: underline;"></span></a><a href=";, but I didn't want to have to get the grill out. I remembered a pork tenderloin recipe that I had used awhile ago. I remembered that it did not look pretty at all, but the flavor surprised me and I liked it. So I decided to give it a go again so I could blog about it and actually remember it. (I have a horrible memory!!)<br><br>This is a super easy recipe - it took all of 7 minutes to prepare. I decided to do some roasted red potatoes as well, so I quartered some red potatoes, threw some olive oil and random spices (salt, pepper, rosemary, and some fresh thyme and oregano) and threw those into the oven at the same time as the pork. 60 minutes later, dinner was ready. As I was eating, I wasn't as impressed with the recipe as I remembered the first time around. I didn't have quite 2 cups of red wine, so I substituted chicken broth for the remaining, and maybe that made the difference?? It just didn't have a whole lot of flavor to me. The gravy is made by mixing the remaining pan juices and and gravy mix. I'll be honest and admit that I don't make gravy very often. I do make it from scratch when I make chicken fried steak and mashed potatoes (a true comfort meal!!) But I don't make gravy much besides that. I might try it next time, but this was just so easy!! I don't think that I would make this tenderloin recipe again, but I will post it because my husband really liked it. I was going to eat the leftovers in a sandwich at lunch today, but ate something else instead. I will have to try it out tomorrow and see if the pork redeems itself in sandwich form. The original recipe calls for only one package of gravy, but I used 2 so we could have it on the potatoes as well.<br><br><span style="font-weight: bold;">Burgundy Pork Tenderloin</span><br>adapted from <a href=" style=";font-family:arial;font-size:85%;">INGREDIENTS</span> </p><ul style="font-family:arial;"><li><span style="font-size:85%;"> 2 pounds pork tenderloin</span></li><li><span style="font-size:85%;"> 1/2 teaspoon salt</span></li><li><span style="font-size:85%;"> 1/2 teaspoon ground black pepper</span></li><li><span style="font-size:85%;"> 1/2 teaspoon garlic powder</span></li><li><span style="font-size:85%;"> 1/2 onion, thinly sliced</span></li><li><span style="font-size:85%;"> 2 cups red wine</span></li><li><span style="font-size:85%;">2 (.75 ounce) packages dry brown gravy mix</span></li></ul> <!-- DIRECTIONS --> <h2 style="font-weight: normal;font-family:arial;"><span style="font-size:85%;"> DIRECTIONS</span></h2> <ol style="font-family:arial;"><li><span style="font-size:85%;"><span> Preheat oven to 350 degrees F (175 degrees C).</span></span></li><li><span style="font-size:85%;"><span> Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and pour wine over all.</span></span></li><li><span style="font-size:85%;"><span> Bake in the preheated oven for 45 minutes.</span></span></li><li><span style="font-size:85%;"><span> When done baking, remove meat from baking dish, and place on a serving platter. Remove onions and measure remaining pan juices and wine. Add enough chicken stock to equal 2 cups. Put liquid in a small saucepan, add gravy mix, and stir until thickened. Slice meat, and cover with the gravy.</span>2015/01/burgundy-pork-tenderloin.htmlnoreply@blogger.com (Anonymous)0tag:blogger.com,1999:blog-85542458893