tag:blogger.com,1999:blog-42515904963327889382024-02-07T02:26:22.073-08:00It's Melissa's KitchenMelissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.comBlogger154125tag:blogger.com,1999:blog-4251590496332788938.post-14744943622361540362012-12-02T09:28:00.002-08:002012-12-02T09:28:28.751-08:00Menu Plan 12/2/12Sunday: <a href="http://www.skinnytaste.com/2012/04/crock-pot-buffalo-chicken-lettuce-wraps.html#more">Crock Pot Buffalo Chicken Lettuce Wraps</a><br />
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Monday: <a href="http://www.foodnetwork.com/recipes/ina-garten/turkey-meatloaf-recipe/index.html">Turkey Meatloaf </a><br />
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Tuesday: <a href="http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html">Perfect Roast Chicken</a><br />
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<br />Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com0tag:blogger.com,1999:blog-4251590496332788938.post-73978323745482812212012-08-25T16:16:00.001-07:002012-08-25T16:17:12.599-07:00Weekly Meal Plan<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">Sunday - </span><a href="http://www.foodnetwork.com/recipes/ina-garten/turkey-meatloaf-recipe/index.html" style="line-height: 19px; text-align: justify;">Turkey Meatloaf</a><br />
<span style="font-family: inherit;">Tuesday - <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/crunchy-parmesan-chicken-tenders-recipe/index.html">Crunchy Parmesan Chicken Tenders</a></span><br />
<div style="text-align: -webkit-auto;">
<span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;">Wednesday -</span><span style="background-color: white; color: #333333; line-height: 19px; text-align: justify;"> </span><a href="http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html" style="background-color: white; line-height: 19px; text-align: justify;">Perfect Roast Chicken</a></div>
<span style="font-family: inherit;"><span style="background-color: white; color: #333333; text-align: justify;">Thursday - </span><span style="background-color: white; text-align: justify;"><span style="color: #009eb8;"><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/balsamic-glazed-salmon-recipe/index.html">Balsamic-Glazed Salmon</a></span></span></span><br />
<span style="background-color: white; color: #333333; font-family: Cambria; font-size: 12pt; text-align: justify;"><br /></span>
Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com0tag:blogger.com,1999:blog-4251590496332788938.post-76338491849278181212012-08-11T13:41:00.002-07:002012-08-11T13:41:23.344-07:00Weekly Meal PlanSunday - <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/crunchy-parmesan-chicken-tenders-recipe/index.html">Crunchy Parmesan Chicken Tenders</a><br />
Monday - <a href="http://www.foodnetwork.com/recipes/ina-garten/turkey-meatloaf-recipe/index.html">Turkey Meatloaf</a><br />
<span style="font-family: Cambria; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Tuesday – <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/orzo-with-smokey-tomato-vinaigrette-recipe/index.html">Orzo with Smokey Tomato Vinaigrette</a></span><br />
<span style="font-family: Cambria; font-size: 12.0pt; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS 明朝"; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Wednesday - <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/balsamic-glazed-salmon-recipe/index.html">Balsamic-Glazed Salmon</a> </span><br />
Thursday - <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/pastina-with-peas-and-carrots-recipe/index.html">Pastina with Peas and Carrots</a><br />
Friday - Grilled Cheese<br />
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And for lunches...<a href="http://itsmelissaskitchen.blogspot.com/search?q=chickpea">Chickpea Feta Salad</a>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com0tag:blogger.com,1999:blog-4251590496332788938.post-14576220936563519912012-07-08T21:17:00.003-07:002012-07-08T21:19:48.817-07:00Meal Plan Monday (starting on Sunday)<br />
Sunday: <a href="http://itsmelissaskitchen.blogspot.com/2009/04/bb-chinese-chicken-salad.html">Chinese Chicken Salad</a> served on mixed greens<br />
Monday: Veggie & Bean Burritos w/ salad<br />
Tuesday: Pesto Pasta w/ asparagus (Pesto recipe <a href="http://itsmelissaskitchen.blogspot.com/2008/06/pasta-pesto-peas.html">here</a> - made in Vitamix)<br />
Wednesday: Grilled cheese and fruit<br />
Thursday:<a href="http://itsmelissaskitchen.blogspot.com/2008/08/spicy-wok-shrimp-with-coconut-rice.html"> Spicy Wok Shrimp with Coconut Rice</a><br />
Friday: Macadamia nut pancakes and fruit<br />
<br />Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com0tag:blogger.com,1999:blog-4251590496332788938.post-31315458640948085872010-08-13T15:24:00.000-07:002010-08-13T15:24:43.206-07:00Farm Stand Greek Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67SVfF1n1PD4-kWxmSMGOCrygCOLs8_I1khIaj6Vr6yTQnDgA7zdHz8kcL3iuVpZmFx5QwLc4Ckoc3HduzqWVlCj6Ai4GpQtMqQU_-Rd4lF_y4YPpsb5SZHyP6E11Z_eSBBIIj_B0iS8/s1600/IMG_5069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg67SVfF1n1PD4-kWxmSMGOCrygCOLs8_I1khIaj6Vr6yTQnDgA7zdHz8kcL3iuVpZmFx5QwLc4Ckoc3HduzqWVlCj6Ai4GpQtMqQU_-Rd4lF_y4YPpsb5SZHyP6E11Z_eSBBIIj_B0iS8/s400/IMG_5069.jpg" width="400" /></a></div><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I LOVE the </span><a href="http://www.amazon.com/Food-Live-Earthbound-Organic-Cookbook/dp/0761138994/ref=sr_1_1?ie=UTF8&s=books&qid=1281737714&sr=8-1"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Food to Live By</span></a><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> cookbook! I've made this salad many times and it is fabulous. I always leave out the olives and capers since I'm not a fan. And although I roasted my own pepper this time (on the gas stove), I think roasted peppers out of a jar are just as good and much easier.</span><br />
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<div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Farm Stand Greek Salad</span></b></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Courtesy of Food to Live By</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: left;"></div><ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 romaine hearts</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 small regular cucumber, peeled, seeded, and cut into 1/2 inch dice</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 small red onion, very thinly sliced</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">15 cherry tomatoes, cut in half, or 2 large tomatoes, cut into 1/2 inch dice</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons capers, rinsed</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">30 kalamata olives, pitted</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">About 1/3 cup Classic Red Wine Vinaigrette (see below)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 ounces feta cheese, grated or crumbled (about 2/3 cup)</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 red bell pepper, roasted and cut into 1-inch strips, for garnish</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Clean the romaine and cut into 1-inch strips. Add the cucumber, onion, tomatoes, capers, and olives and toss. Add the vinaigrette. Garnish with feta and bell pepper strips.</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Serves 6 as a side salad</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Classic Red Wine Vinaigrette</span></b></div><div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></div><div style="text-align: left;"><ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 small clove garlic, finely minced</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon finely minced shallot</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon dried oregano</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 teaspoon dried thyme</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 teaspoon salt</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 teaspoon freshly ground black pepper</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Pinch of sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup red wine vinegar</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2/3 cup extra-virgin olive oil</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Place all ingredients in a bowl or measuring cup and whisk to combine. The vinaigrette can be refrigerated, covered, for up to 1 month. </span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Makes about 1 cup</span></div></div>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com2tag:blogger.com,1999:blog-4251590496332788938.post-39590203669197135862010-08-05T12:26:00.000-07:002010-08-05T12:30:04.031-07:00CEiMB: Shrimp Fra Diavlo with Spinach<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiWAszmU_T8UYopERq0CN7yGK0mum1aqEwJaCD4W6ptmpJURBxquKoP3m8EItntyUJ5XmzmlQF5_HsWTJ-YbX9meY4NPqVfk249icqCngDrhcTzdqSlzKFV_4TtyLp1Qb0zjHU_sMDxE0/s1600/IMG_5180.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiWAszmU_T8UYopERq0CN7yGK0mum1aqEwJaCD4W6ptmpJURBxquKoP3m8EItntyUJ5XmzmlQF5_HsWTJ-YbX9meY4NPqVfk249icqCngDrhcTzdqSlzKFV_4TtyLp1Qb0zjHU_sMDxE0/s400/IMG_5180.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>This recipe was chosen by <a href="http://therookiebaker.wordpress.com/">Jennifer</a>. I substituted fire roasted tomatoes for the no-salt-added and am so glad I did. This dish definitely needed a little heat. Totally easy dinner though!<br />
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<div class="separator" style="clear: both; color: #444444; font-family: Georgia, Times, serif; font-size: 13px; line-height: 18px; text-align: center;"><b><br />
</b></div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, Times, serif; font-size: 13px; line-height: 18px; text-align: center;"><b>Shrimp Fra Diavolo</b></div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, Times, serif; font-size: 13px; line-height: 18px; text-align: center;">Courtesy of Ellie Krieger</div><div class="separator" style="clear: both; color: #444444; font-family: Georgia, Times, serif; font-size: 13px; line-height: 18px; text-align: left;"></div><ul><li>3/4 pound whole-wheat thin spaghetti</li>
<li>2 tablespoons olive oil</li>
<li>1 medium red onion, thinly sliced (I diced this)</li>
<li>5 cloves garlic, minced</li>
<li>1 14.5-ounce no-salt-added diced tomatoes (I used fire roasted)</li>
<li>1 cup dry white wine</li>
<li>1 tablespoon tomato paste</li>
<li>1 teaspoon dried oregano</li>
<li>1/2 teaspoon crushed red pepper flakes</li>
<li>1/2 teaspoon salt</li>
<li>1/2 teaspoon freshly ground black pepper</li>
<li>1 pound large shrimp, peeled and deveined</li>
<li>3 cups lightly packed baby spinach leaves (3 ounces), coarsely chopped</li>
</ul><div>Bring a large pot of water to a boil. Add the spaghetti and cook until al dente and according to the directions on the package.</div><div><br />
</div><div>While the pasta is cooking, heat 1 tablespoon of the oil in a large pot over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and cook, stiffing, for 1 additional minute. Add the tomatoes, wine, tomato paste, the remaining 1 tablespoon of olive oil, the oregano, red pepper flakes, salt, and pepper, and simmer until the sauce thickens slightly, 8 to 10 minutes. Add the shrimp and spinach and cook, stirring, until the shrimp is just cooked through, about 5 minutes. Remove from the heat. Add the drained cooked pasta to the sauce and toss until well combined.</div><div><br />
</div><div>Makes 4 servings</div>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com4tag:blogger.com,1999:blog-4251590496332788938.post-55127156125251942222010-07-15T02:01:00.000-07:002010-07-15T02:01:00.158-07:00CEiMB: Panzanella with Chicken Sausage<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht87FQ-Ez2gVfMbmKGQtQGMIOm54Mm7agzLCgtZiZY4OCXL742JrjgXgcemCmfGwuMQ4rjpxBDYAvEt2_2sJtE8AWuCO0p9QHem8l_BykfaXLAMRSfvObldo6nTBE8w4chweE3t1uZSSU/s1600/IMG_5082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht87FQ-Ez2gVfMbmKGQtQGMIOm54Mm7agzLCgtZiZY4OCXL742JrjgXgcemCmfGwuMQ4rjpxBDYAvEt2_2sJtE8AWuCO0p9QHem8l_BykfaXLAMRSfvObldo6nTBE8w4chweE3t1uZSSU/s320/IMG_5082.jpg" /></a></div><br />
<span class="Apple-style-span" style="color: #222222; font-family: Arial, Verdana, sans-serif; font-size: 13px; line-height: 19px;"><br />
</span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="color: #222222; font-family: Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;">Peggy of <a href="http://pantryrevisited.blogspot.com/">Pantry Revisited</a> chose this <a href="http://cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a> recipe. While this recipe for panzanella was definitely healthier than my <a href="http://itsmelissaskitchen.blogspot.com/2008/08/bb-my-turn-panzanella.html">usual recipe</a>, I have to say that I prefer <a href="http://itsmelissaskitchen.blogspot.com/2008/08/bb-my-turn-panzanella.html">this recipe</a>, mostly for the toasted bread. Even so, this was much enjoyed and I ate the leftovers for breakfast this morning!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 19px;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 19px;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Panzanella with Chicken Sausage</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Courtesy of Ellie Krieger</span></span></div><br />
<ul><li><span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">8 medium ripe tomatoes, cut into wedges (about 1 1/2pounds)</span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 19px;"></span></span><span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 small English cucumber, cut into half-moons</span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 19px;"></span></span><span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 medium red onion, thinly sliced into half-moons</span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 19px;"></span></span><span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 tablespoons olive oil</span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 19px;"></span></span><span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tablespoon red wine vinegar</span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 19px;"></span></span><span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 teaspoon salt</span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 19px;"></span></span><span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 teaspoon freshly-ground black pepper</span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"></span></span><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 small whole-grain baguette or other crusty bread (preferably day-old, about 8 ounces), cut into 3/4-inch chunks</span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"></span></span><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/3 cup basil leaves, coarsely chopped</span></span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"></span></span><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 package Italian-style precooked chicken sausage, about 12 ounces total</span></span></li>
</ul><div><span class="Apple-style-span" style="color: #222222; font-family: Verdana, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 19px;"><span class="Apple-style-span" style="color: #202050; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: normal;"><div style="list-style-type: none; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 14px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;">In a large bowl, toss together the tomatoes, cucumber, onion, oil, vinegar, salt, and pepper. Add the bread chunks and basil and toss well so all the bread is well moistened.</span></div><div style="list-style-type: none; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 14px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;">Preheat a grill or grill pan over medium-high heat.</span></div><div style="list-style-type: none; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 14px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="color: black;">Add the sausage and cook, turning once or twice, until warmed through and grill marks are formed, about 8 minutes. Serve the sausage, whole, alongside the panzanella.</span></div></span></span></span></div>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com7tag:blogger.com,1999:blog-4251590496332788938.post-60753062299069494732010-06-23T14:49:00.000-07:002010-06-23T14:50:17.852-07:00Chickpea Feta Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLlD8eFm3v0tmLnfQ_wEXSKnL_kLIyOxTxAoVkRBO5orTQji3zudJ5ZEJZj0dRkvkm8gjzVp8A15fiEJ9kUeVgS_Heu69ey9CnYKpaj2BS-c0T3neN3jPA2-azGxR6LAfwOTjfLzkXrn0/s1600/IMG_5016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLlD8eFm3v0tmLnfQ_wEXSKnL_kLIyOxTxAoVkRBO5orTQji3zudJ5ZEJZj0dRkvkm8gjzVp8A15fiEJ9kUeVgS_Heu69ey9CnYKpaj2BS-c0T3neN3jPA2-azGxR6LAfwOTjfLzkXrn0/s320/IMG_5016.jpg" /></a></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">It's about time I got back to blogging! I'm not sure if there are even any readers out there anymore! I've got backed up blog posts from the last few months, but in the meantime, here's something healthy and simple. We're enjoying this for dinner tonight along with some tomato soup.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div style="text-align: center;"><b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Chickpea Feta Salad</span></b></div><br />
<ul><li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 can chickpeas (garbanzo beans), drained and rinsed</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup cherry tomatoes, diced</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/2 cup English cucumber, diced</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup feta cheese, crumbled</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Juice of 1/2 lemon</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tablespoon olive oil</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 tablespoon fresh oregano, minced</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mix all ingredients together and enjoy!</span></div>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com2tag:blogger.com,1999:blog-4251590496332788938.post-19505250548826722782010-03-13T12:12:00.000-08:002010-03-13T12:12:04.421-08:00CEiMB: Emerald Stir-Fry with Beef<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaM9u5FK0L08YcWjtrjfjVuDgSvWCZM6THdUHw5e9mvskeTw0qH2MChmjZSpAe2TfrwxUFhqzUWnzJS-472zuYxWsm13-ZmpWD4p4vvTCpmW5idwaUzjPr4ZwOutoH_0HxU-ZO14nebOI/s1600-h/IMG_4866.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaM9u5FK0L08YcWjtrjfjVuDgSvWCZM6THdUHw5e9mvskeTw0qH2MChmjZSpAe2TfrwxUFhqzUWnzJS-472zuYxWsm13-ZmpWD4p4vvTCpmW5idwaUzjPr4ZwOutoH_0HxU-ZO14nebOI/s320/IMG_4866.jpg" vt="true" /></a></div><br />
<div align="left"><span style="font-family: Verdana, sans-serif;">Let's just say this wasn't my favorite...no flavor!</span></div><div align="left"><br />
</div><div align="center"><span style="font-family: Verdana, sans-serif;"><strong>Emerald Stir-Fry with Beef</strong></span></div><span style="font-family: Verdana, sans-serif;">•1/4 cup mirin or semisweet white wine, like Riesling</span><br />
<span style="font-family: Verdana, sans-serif;">•1/4 cup orange juice</span><br />
<span style="font-family: Verdana, sans-serif;">•1/4 cup low-sodium soy sauce</span><br />
<span style="font-family: Verdana, sans-serif;">•2 tablespoons rice vinegar</span><br />
<span style="font-family: Verdana, sans-serif;">•1/4 teaspoon red pepper flakes</span><br />
<span style="font-family: Verdana, sans-serif;">•1/4 cup water</span><br />
<span style="font-family: Verdana, sans-serif;">•2 tablespoons canola oil</span><br />
<span style="font-family: Verdana, sans-serif;">•8 ounces beef round tip steak, sliced 1/4-inch thick</span><br />
<span style="font-family: Verdana, sans-serif;">•3 cloves garlic, minced</span><br />
<span style="font-family: Verdana, sans-serif;">•2 cups fresh snow peas (6 ounces)</span><br />
<span style="font-family: Verdana, sans-serif;">•1 large bunch broccoli (1 1/4 pounds) trimmed and cut into small florets</span><br />
<span style="font-family: Verdana, sans-serif;">•1 bunch asparagus (1 pound), trimmed and sliced on diagonal into 2-inch pieces</span><br />
<span style="font-family: Verdana, sans-serif;">•2 cups (8 ounces) frozen shelled edamame</span><br />
<span style="font-family: Verdana, sans-serif;">•1 1/2 teaspoons cornstarch dissolved in 1/4 cup warm water</span><br />
<span style="font-family: Verdana, sans-serif;">•1 teaspoon sesame oil</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Combine mirin or white wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl.</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">In a large wok or very large (14-inch) saute pan, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook, stirring, until just browned, about 2 minutes. Transfer the beef to a plate. Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 seconds. Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 3 minutes until vegetables are slightly softened. Add the mirin-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes. Add the beef and dissolved cornstarch and stir to incorporate. Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes. Drizzle with sesame oil and serve.</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Per Serving:</span><br />
<span style="font-family: Verdana, sans-serif;">(1 serving equals 2 cups stir-fry and 3 tablespoons sauce)</span><br />
<span style="font-family: Verdana, sans-serif;">Calories 400; Total Fat 15 g; (Sat Fat 2 g, Mono Fat 6 g, Poly Fat 3 g) ; Protein 29 g; Carb 34 g; Fiber 11 g; Cholesterol 32 mg; Sodium 625 mg</span><br />
<span style="font-family: Verdana, sans-serif;">Excellent source of: Protein, Fiber, Vitamin A, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Iron, Phosphorus, Zinc</span><br />
<span style="font-family: Verdana, sans-serif;">Good source of: Thiamin, Riboflavin, Niacin, Folate, Calcium, Magnesium, Manganese, Potassium, Selenium</span>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com1tag:blogger.com,1999:blog-4251590496332788938.post-11664599218596087162010-01-21T02:28:00.000-08:002010-01-21T02:28:00.207-08:00CEiMB: Five Layer Mexican Dip<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUsMeDy36oQ9nQ4OdhzfQ4-rjs1S5QktWzLjhSAvcpDhcBNyY5CeYwcXJigIqbG81fiD8iUuQM3WXbhS3BopwSUJffeGbP2KPmCYoNmuB0pD8pYny2c8RbuxTxus7tYxuouFuyVODiTPk/s1600-h/IMG_4861.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUsMeDy36oQ9nQ4OdhzfQ4-rjs1S5QktWzLjhSAvcpDhcBNyY5CeYwcXJigIqbG81fiD8iUuQM3WXbhS3BopwSUJffeGbP2KPmCYoNmuB0pD8pYny2c8RbuxTxus7tYxuouFuyVODiTPk/s400/IMG_4861.jpg" /></a><br />
</div><span style="font-family: Verdana, sans-serif;">So the picture doesn't do this dip justice! I halved the recipe, used sugarplum tomatoes, extra chipotle peppers and included the jalapenos - fabulous and spicy! Thanks to <a href="http://themamacooks.blogspot.com/">Mama Cooks</a> for </span><span style="font-family: Verdana, sans-serif;">choosing the recipe!</span><br />
<br />
<div align="center"><strong><span style="font-family: Verdana, sans-serif;">Five Layer Mexican Dip</span></strong><br />
</div><div align="center"><span style="font-family: Verdana, sans-serif;">Courtesy of Ellie Krieger</span><br />
</div><span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<ul><li><span style="font-family: Verdana, sans-serif;">2 teaspoons olive oil </span></li>
<li><span style="font-family: Verdana, sans-serif;">1 medium onion, diced </span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cloves garlic, minced </span></li>
<li><span style="font-family: Verdana, sans-serif;">1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed </span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon minced chipotle pepper in adobo </span></li>
<li><span style="font-family: Verdana, sans-serif;">4 tablespoons lime juice </span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 teaspoon ground cumin </span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon water </span></li>
<li><span style="font-family: Verdana, sans-serif;">1/2 teaspoon salt </span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cups corn kernels (10-ounce box frozen corn) </span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup chopped cilantro leaves </span></li>
<li><span style="font-family: Verdana, sans-serif;">2 ripe avocados </span></li>
<li><span style="font-family: Verdana, sans-serif;">4 medium tomatoes, seeded and diced (about 2 cups) </span></li>
<li><span style="font-family: Verdana, sans-serif;">1/4 cup thinly sliced scallion </span></li>
<li><span style="font-family: Verdana, sans-serif;">1 tablespoon finely diced jalapeno pepper, optional </span></li>
<li><span style="font-family: Verdana, sans-serif;">3/4 cup shredded extra-sharp Cheddar </span></li>
</ul><span style="font-family: Verdana, sans-serif;">Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.<br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.<br />
</span><br />
<span style="font-family: Verdana, sans-serif;">In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.<br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.<br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Per Serving:</span><br />
<span style="font-family: Verdana, sans-serif;">Calories 140; Total Fat 8 g; (Sat Fat 2 g, Mono Fat 3 g, Poly Fat 0.7 g) ; Protein 5g; Carb 16 g; Fiber 5g; Cholesterol 6mg; Sodium 245 mg</span>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com4tag:blogger.com,1999:blog-4251590496332788938.post-80949653553867633832010-01-02T10:15:00.000-08:002010-01-02T10:16:34.355-08:00Beef Enchiladas<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKPxehhAe_vmC1W24yk2IuX8QWyCmlnuT4c2nzJOZm5xMzq6anSqvVX_tF03fLMWVCfRwIHZl5cvY1tEskP7Mu8J7jhi9wh-uvgzPHfwSCd4W-0vXhZaxsdVyEowvc8XlBxudRQeQ18U/s1600-h/IMG_4821.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5416242659629400754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitKPxehhAe_vmC1W24yk2IuX8QWyCmlnuT4c2nzJOZm5xMzq6anSqvVX_tF03fLMWVCfRwIHZl5cvY1tEskP7Mu8J7jhi9wh-uvgzPHfwSCd4W-0vXhZaxsdVyEowvc8XlBxudRQeQ18U/s400/IMG_4821.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-family: Verdana, sans-serif;">Do you know about <a href="http://thepioneerwoman.com/cooking/">The Pioneer Woman</a>? If not, you should! While I have tried a couple of her recipes that have come out good, but not great. These are GREAT! I did leave out the olives but otherwise made them exactly as written. The hubs and I fought over the leftovers for lunch the next day. </span><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
</div><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div align="center"><span style="font-family: Verdana, sans-serif;"><strong>Beef Enchiladas</strong> </span><br />
</div><div align="center"><span style="font-family: Verdana, sans-serif;">Courtesy of Ree Drummond</span><br />
</div><div align="center"><br />
</div><div align="left"><span style="font-family: Verdana, sans-serif;">Prep Time: 1 Hour 30 Minutes </span><br />
</div><div align="left"><span style="font-family: Verdana, sans-serif;">Cook Time: 20 Minutes </span><br />
</div><div align="left"><span style="font-family: Verdana, sans-serif;">Difficulty: Easy </span><br />
</div><div align="left"><span style="font-family: Verdana, sans-serif;">Servings: 6 </span><br />
</div><span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<div><span style="font-family: Verdana, sans-serif;">FOR THE SAUCE</span><br />
</div><ul><li><span style="font-family: Verdana, sans-serif;">1 Tablespoon Canola Oil</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 Tablespoon All-purpose Flour</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 can (28 Ounce) Enchilada Or Red Sauce</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cups Chicken Broth</span></li>
<li><span style="font-family: Verdana, sans-serif;">½ teaspoons Salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">½ teaspoons Ground Black Pepper</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 Tablespoons Chopped Cilantro</span></li>
</ul><span style="font-family: Verdana, sans-serif;">FOR THE MEAT:</span><br />
<ul><li><span style="font-family: Verdana, sans-serif;">1-½ pound Ground Beef</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 whole Medium Onion, Finely Diced</span></li>
<li><span style="font-family: Verdana, sans-serif;">2 cans (4 Ounce) Diced Green Chilies</span></li>
<li><span style="font-family: Verdana, sans-serif;">½ teaspoons Salt</span></li>
</ul><span style="font-family: Verdana, sans-serif;">FOR THE TORTILLAS:</span><br />
<ul><li><span style="font-family: Verdana, sans-serif;">10 whole (to 14) Corn Tortillas</span></li>
<li><span style="font-family: Verdana, sans-serif;">½ cups Canola Oil</span></li>
</ul><span style="font-family: Verdana, sans-serif;">TO ASSEMBLE:</span><br />
<ul><li><span style="font-family: Verdana, sans-serif;">3 cups Grated Sharp Cheddar Cheese</span></li>
<li><span style="font-family: Verdana, sans-serif;">½ cups Chopped Black Olives</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 cup Chopped Green Onions</span></li>
<li><span style="font-family: Verdana, sans-serif;">½ cups Chopped Cilantro</span></li>
</ul><span style="font-family: Verdana, sans-serif;">Preparation Instructions</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Step #1 – The Sauce</span><br />
<span style="font-family: Verdana, sans-serif;">In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Step #2 – The Meat</span><br />
<span style="font-family: Verdana, sans-serif;">Brown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Step #3 – Tortillas</span><br />
<span style="font-family: Verdana, sans-serif;">Heat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Step #4 – Assembly</span><br />
<span style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.</span><br />
<span style="font-family: Verdana, sans-serif;"><br />
</span><br />
<span style="font-family: Verdana, sans-serif;">Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.</span><br />
<div></div>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com0tag:blogger.com,1999:blog-4251590496332788938.post-76923223277452469912009-12-18T02:11:00.000-08:002009-12-27T14:18:29.188-08:00CEiMB: Broccoli & Cheddar Stuffed Potato Skins with Avocado Cream<div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzXFv_f-EwhKTxioldhGmOFUXZrWnID5Hfwszfwq0H0ZtEJB2pg5IVpGO8fVyX2rOZcnSXv2DN1U30hl7Lm_M7npEQoN6uvYsDeKgJeh4Ke-5MheeqYzgEUQ3PDcZMMOoSIYyow97KYHE/s1600-h/IMG_4807.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5416241314985238898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzXFv_f-EwhKTxioldhGmOFUXZrWnID5Hfwszfwq0H0ZtEJB2pg5IVpGO8fVyX2rOZcnSXv2DN1U30hl7Lm_M7npEQoN6uvYsDeKgJeh4Ke-5MheeqYzgEUQ3PDcZMMOoSIYyow97KYHE/s400/IMG_4807.jpg" /></a><span style="font-family:verdana;">This is last week's Craving Ellie in My Belly recipe and it was great. The hubs deemed them "a little too healthy," but loved the avocado cream. They weren't quite the cheesy, greasy potato skins he loves :) I swapped turkey bacon for the canadian since the hubs does not eat pork. I'd love to make the avocado cream again to use on something else.<br /><strong></strong></span></div><div align="center"><strong><span style="font-family:verdana;">Broccoli & Cheddar Stuffed Potato Skins with Avocado Cream</span></strong></div><div align="center"><span style="font-family:verdana;">Courtesy of Ellie Krieger</span></div><ul><li><div align="left"><span style="font-family:verdana;">8 small Idaho potatoes (about 2 1/2 pounds total), scrubbed and dried </span></div></li><li><div align="left"><span style="font-family:verdana;">4 teaspoons canola oil </span></div></li><li><div align="left"><span style="font-family:verdana;">1/4 teaspoon salt </span></div></li><li><div align="left"><span style="font-family:verdana;">8 ounces broccoli florets, coarsely chopped (about 4 cups) </span></div></li><li><div align="left"><span style="font-family:verdana;">Cooking spray </span></div></li><li><div align="left"><span style="font-family:verdana;">3 pieces Canadian bacon, finely diced (about 3 ounces) </span></div></li><li><div align="left"><span style="font-family:verdana;">3/4 cup grated extra-sharp Cheddar (about 3 ounces) </span></div></li></ul><p align="left"><span style="font-family:verdana;">Avocado Creme:</span></p><ul><li><div align="left"><span style="font-family:verdana;">2 scallions, thinly sliced, greens reserved </span></div></li><li><div align="left"><span style="font-family:verdana;">1 medium avocado </span></div></li><li><div align="left"><span style="font-family:verdana;">2 tablespoons reduced-fat sour cream </span></div></li><li><div align="left"><span style="font-family:verdana;">2 tablespoons lime juice </span></div></li><li><div align="left"><span style="font-family:verdana;">1/4 cup cilantro leaves </span></div></li><li><div align="left"><span style="font-family:verdana;">1 clove garlic </span></div></li><li><div align="left"><span style="font-family:verdana;">1/4 teaspoon salt </span></div></li></ul><p align="left"><br /><span style="font-family:verdana;">Preheat oven to 450 degrees F. </span></p><p align="left"><span style="font-family:verdana;">Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.<br />Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes. </span></p><p align="left"><span style="font-family:verdana;">In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.<br />To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds. </span></p><p align="left"><span style="font-family:verdana;">Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits. </span></p><p align="left"><span style="font-family:verdana;">Yield: 8 servings (1 serving equals 2 potato halves, 1 tablespoon avocado cream, 1/2 teaspoon scallions and 1 teaspoon bacon bits)</span></p><p align="left"><span style="font-family:verdana;">Per Serving:<br />Calories 180; Total Fat 10 g; (Sat Fat 3.5 g, Mono Fat 2 g, Poly Fat 1 g) ; Protein 8 g; Carb 15 g; Fiber 3 g; Cholesterol 20 mg; Sodium 380 mg<br />(*Analyzed using 1 pound of potatoes)<br /></span><br /></p><div align="center"></div>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com6tag:blogger.com,1999:blog-4251590496332788938.post-82368120297714663002009-12-17T08:23:00.001-08:002009-12-17T10:07:03.380-08:00CEiMB: Confetti Chili<div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2SBTigZKxItfy6vhKgC2x2OmjW5wE_84wRm59HdoyEK8xVT2_C2QIUFUmgxBgrBHNweoeKd2fG_anSnYmWm7qp3ngfyaNpbD9su99ZYM-fI-67ShnApMrlFMIr7lBfIhV-uTViS15Vo/s1600-h/IMG_4814.jpg"><img id="BLOGGER_PHOTO_ID_5416241908111443362" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2SBTigZKxItfy6vhKgC2x2OmjW5wE_84wRm59HdoyEK8xVT2_C2QIUFUmgxBgrBHNweoeKd2fG_anSnYmWm7qp3ngfyaNpbD9su99ZYM-fI-67ShnApMrlFMIr7lBfIhV-uTViS15Vo/s400/IMG_4814.jpg" border="0" /></a><span style="font-family:verdana;">Though I'm late in posting, this was a recent </span><a href="http://cravingellieinmybelly.blogspot.com/"><span style="font-family:verdana;">Craving Ellie in My Belly</span></a><span style="font-family:verdana;"> recipe. Note that the recipe in the actual cookbook is slightly different from the online recipe listed below. I used the cookbook recipe which is why there is corn in my chili. Also, if I remember correctly, no pinto beans. The recipe was great...although not quite as good as my favorite chili recipe which can be found </span><a href="http://itsmelissaskitchen.blogspot.com/2008/04/chili.html"><span style="font-family:verdana;">here</span></a><span style="font-family:verdana;">.<br /><strong></strong></span></div><div align="center"><strong><span style="font-family:verdana;">Confetti Chili</span></strong></div><div align="center"><span style="font-family:verdana;">Courtesy of Ellie Krieger</span></div><ul><li><div align="left"><span style="font-family:verdana;">1 tablespoon olive oil </span></div></li><li><div align="left"><span style="font-family:verdana;">1 onion, diced (1 cup) </span></div></li><li><div align="left"><span style="font-family:verdana;">1 red bell pepper, diced (1 cup) </span></div></li><li><div align="left"><span style="font-family:verdana;">2 carrots, diced (1/2 cup) </span></div></li><li><div align="left"><span style="font-family:verdana;">2 teaspoons ground cumin </span></div></li><li><div align="left"><span style="font-family:verdana;">1 pound extra-lean ground beef (90 percent lean) </span></div></li><li><div align="left"><span style="font-family:verdana;">1 (28-ounce) can crushed tomatoes </span></div></li><li><div align="left"><span style="font-family:verdana;">2 cups water </span></div></li><li><div align="left"><span style="font-family:verdana;">1 chipotle chile in adobo sauce, seeded and minced </span></div></li><li><div align="left"><span style="font-family:verdana;">2 teaspoons adobo sauce from the can of chipotles </span></div></li><li><div align="left"><span style="font-family:verdana;">1/2 teaspoon dried oregano </span></div></li><li><div align="left"><span style="font-family:verdana;">Salt and freshly ground black pepper </span></div></li><li><div align="left"><span style="font-family:verdana;">1 (15.5-ounce) can black beans, drained and rinsed </span></div></li><li><div align="left"><span style="font-family:verdana;">1 (15.5-ounce) can kidney beans, drained and rinsed </span></div></li><li><div align="left"><span style="font-family:verdana;">1 (15.5-ounce) can pinto beans, drained and rinsed </span></div></li></ul><p align="left"><br /><span style="font-family:verdana;">Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.<br /></span></p><div align="center"></div>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com2tag:blogger.com,1999:blog-4251590496332788938.post-89482040766539525362009-11-09T14:16:00.000-08:002009-11-09T15:32:34.048-08:00Menu Plan Monday<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4F1UrU0INTe_g5xCsAiCyjlo7S3EeuT6kCvwiB3yXYkLoLMgnwb1davJXbjsvldYFuxQCT-A9VaCEhm0yllibRLeo4hBM1C7yYAOOjzKBtAXPGU7opZjOLkQdq8MBACsgNs-qTxGM4o/s1600-h/untitled.bmp"><img id="BLOGGER_PHOTO_ID_5402244320786170370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 140px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4F1UrU0INTe_g5xCsAiCyjlo7S3EeuT6kCvwiB3yXYkLoLMgnwb1davJXbjsvldYFuxQCT-A9VaCEhm0yllibRLeo4hBM1C7yYAOOjzKBtAXPGU7opZjOLkQdq8MBACsgNs-qTxGM4o/s400/untitled.bmp" border="0" /></a><br /><div></div><br /><p><span style="font-family:verdana;">I'm trying to get on track with planning meals in advance so I only have to make one trip to the store every week. So...maybe I'll be better at it if I actually write it down...that usually helps, right?!?!</span></p><p><span style="font-family:verdana;"></span> </p><p><span style="font-family:verdana;">Monday - </span><a href="http://www.foodnetwork.com/recipes/ellie-krieger/broccoli-and-cheddar-stuffed-potato-skins-with-avocado-cream-recipe/index.html"><span style="font-family:verdana;">Broccoli and Cheddar-Stuffed Potato Skins with Avocado Cream</span></a></p><p><span style="font-family:verdana;">Tuesday - </span><a href="http://www.foodnetwork.com/recipes/ellie-krieger/three-bean-and-beef-chili-recipe/index.html"><span style="font-family:verdana;">Confetti Chili </span></a><span style="font-family:verdana;">on baked potatoes with roasted asparagus</span></p><p><span style="font-family:verdana;">Wednesday - </span><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/grilled-chicken-with-spinach-and-pine-nut-pesto-recipe/index.html"><span style="font-family:verdana;">Linguini with Spinach Pesto</span></a><span style="font-family:verdana;"> (I use this recipe with pasta instead of chicken) with roasted asparagus - a very green meal :)</span></p><p><span style="font-family:verdana;">Thursday - Take-out</span></p><p><span style="font-family:verdana;">Friday - Grilled chicken and </span><a href="http://www.foodnetwork.com/recipes/ina-garten/caramelized-butternut-squash-recipe/index.html"><span style="font-family:verdana;">Carmelized Butternut Squash</span></a></p><p><span style="font-family:verdana;">Saturday - </span><a href="http://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe/index.html"><span style="font-family:verdana;">Company Pot Roast</span></a></p><p><span style="font-family:verdana;"></span> </p><p><span style="font-family:verdana;">Let's see how I do...</span></p>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com2tag:blogger.com,1999:blog-4251590496332788938.post-13464851424580838292009-11-05T02:38:00.000-08:002009-11-05T02:38:00.033-08:00CEiMB: Linguini with Shrimp<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hIJumNiLapBJ0au0ucLp7QrdZ-ov7rvNajlBfG1lA6iE2kzPAPiJRchdnJCmAIv1pAFDefCbjeOo_3Ob3DtyK7uvwSYyAubAm5Kjt0ZQfC5QNj8ZVd6sUhduP0cs0Ceaa8tFgSIMuHs/s1600-h/IMG_4701.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5391043270633580066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hIJumNiLapBJ0au0ucLp7QrdZ-ov7rvNajlBfG1lA6iE2kzPAPiJRchdnJCmAIv1pAFDefCbjeOo_3Ob3DtyK7uvwSYyAubAm5Kjt0ZQfC5QNj8ZVd6sUhduP0cs0Ceaa8tFgSIMuHs/s400/IMG_4701.jpg" /></a><strong></strong></div><div align="left"><span style="font-family:verdana;">This week's </span><a href="http://cravingellieinmybelly.blogspot.com/"><span style="font-family:verdana;">Craving Ellie in My Belly</span></a><span style="font-family:verdana;"> recipe was chosen by </span><a href="http://bakingheaven.blogspot.com/"><span style="font-family:verdana;">Confessions of a Novice Baker</span></a><span style="font-family:verdana;">. It's not too often that I make a recipe exactly as written. For this one, I did, and it was awesome (well I did use whole wheat linguini but we won't count that). Loved the asparagus, the lemon, and even the tomatoes!</span></div><div align="center"><strong><span style="font-family:verdana;"></span></strong></div><div align="center"><strong><span style="font-family:verdana;">Linguini with Shrimp</span></strong></div><div align="center"><span style="font-family:verdana;">Courtesy of Ellie Krieger </span></div><ul><li><span style="font-family:verdana;">3/4 pound linguini </span></li><li><span style="font-family:verdana;">2 tablespoons olive oil </span></li><li><span style="font-family:verdana;">2 garlic cloves, minced </span></li><li><span style="font-family:verdana;">1 pound large shrimp, peeled and deveined </span></li><li><span style="font-family:verdana;">1/3 cup freshly squeezed lemon juice </span></li><li><span style="font-family:verdana;">1/2 cup white wine </span></li><li><span style="font-family:verdana;">1 bunch asparagus stalks, trimmed </span></li><li><span style="font-family:verdana;">Salt and freshly ground black pepper </span></li><li><span style="font-family:verdana;">1 cup freshly chopped flat-leaf parsley </span></li><li><span style="font-family:verdana;">1 container cherry tomatoes, halved </span></li></ul><p><span style="font-family:verdana;">Bring a large pot of water to a boil. Add the linguini and cook according to the directions on the box. Drain, reserving 1 cup of the cooking water. </span></p><p><span style="font-family:verdana;">Meanwhile, heat the olive oil in a large skillet over a medium-high flame. Add the garlic and saute for 1 minute. Add the shrimp and cook for 3 to 4 minutes, until the shrimp turn pink. Remove the shrimp from the pan and set aside. Add the lemon juice, white wine, and the reserved cup water to the skillet. Let simmer until the liquid is reduced by about half. Salt and saute the asparagus. Cut into 1-inch pieces. Return the shrimp to the pan and stir in the parsley. Add the drained linguini to the shrimp mixture, tossing to combine. Add asparagus and tomatoes. Season with salt and pepper, to taste.<br /></span></p><span style="font-family:verdana;">Serves 4</span>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com7tag:blogger.com,1999:blog-4251590496332788938.post-72147839878486705002009-10-26T16:14:00.000-07:002009-10-26T16:28:48.590-07:00CEiMB: Tuscan Vegetable Soup<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ZwjYcNsMCtXfNB4HzjYhQXort7gG5G1WdbazEDf-QAAxEFUEMpp8-GI3dbw0Krwt7g3dkd9ICUFmtU1A6ubB7lTT89cy_6kPDCq7_RU4gUFd7nMfotvrg_4oZjoXERjfAz3pWg-hOx4/s1600-h/IMG_4716.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5397052042041945522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ZwjYcNsMCtXfNB4HzjYhQXort7gG5G1WdbazEDf-QAAxEFUEMpp8-GI3dbw0Krwt7g3dkd9ICUFmtU1A6ubB7lTT89cy_6kPDCq7_RU4gUFd7nMfotvrg_4oZjoXERjfAz3pWg-hOx4/s400/IMG_4716.jpg" /></a><strong><span style="font-family:verdana;"></span></strong></div><div align="left"><span style="font-family:verdana;">My second <a href="http://cravingellieinmybelly.blogspot.com/">Craving Ellie in My Belly</a> recipe was hosted by <a href="http://lobsterandfishsticks.com/">Lobster and Fishsticks</a>. I made a couple of changes to this recipe. First, when I realized at the last minute that my spinach had gone bad, I threw in some asparagus into the hot soup for about 4 minutes...perfect. I also threw in some egg noodles, mainly for the hubs who doesn't think soup is a meal. While this soup was really healthy, it didn't do a whole lot for me. Although if there's a next time, I'll make sure to add the parmesan (I forgot...it was a rough week) which makes everything better!</span></div><div align="left"> </div><div align="center"><strong><span style="font-family:verdana;">Tuscan Vegetable Soup</span></strong></div><div align="center"><span style="font-family:verdana;">Courtesy of Ellie Krieger</span></div><div align="center"><span style="font-family:verdana;"></span> </div><ul><li><div align="left"><span style="font-family:verdana;">1 (15-ounce) can low-sodium canellini beans, drained and rinsed </span></div></li><li><div align="left"><span style="font-family:verdana;">1 tablespoon olive oil </span></div></li><li><div align="left"><span style="font-family:verdana;">1/2 large onion, diced (about 1 cup) </span></div></li><li><div align="left"><span style="font-family:verdana;">2 carrots, diced (about 1/2 cup) </span></div></li><li><div align="left"><span style="font-family:verdana;">2 stalks celery, diced, (about 1/2 cup) </span></div></li><li><div align="left"><span style="font-family:verdana;">1 small zucchini, diced (about 1 1/2 cups) </span></div></li><li><div align="left"><span style="font-family:verdana;">1 clove garlic, minced </span></div></li><li><div align="left"><span style="font-family:verdana;">1 tablespoon chopped fresh thyme leaves (or 1 teaspoon dried) </span></div></li><li><div align="left"><span style="font-family:verdana;">2 teaspoons chopped fresh sage leaves (or 1/2 teaspoon dried) </span></div></li><li><div align="left"><span style="font-family:verdana;">1/2 teaspoon salt </span></div></li><li><div align="left"><span style="font-family:verdana;">1/4 teaspoon freshly ground black pepper </span></div></li><li><div align="left"><span style="font-family:verdana;">32 ounces low-sodium chicken broth or vegetable broth </span></div></li><li><div align="left"><span style="font-family:verdana;">1 (14.5-ounce) can no salt added diced tomatoes </span></div></li><li><div align="left"><span style="font-family:verdana;">2 cups chopped baby spinach leaves </span></div></li><li><div align="left"><span style="font-family:verdana;">1/3 cup freshly grated Parmesan, optional </span></div></li></ul><p align="left"><br /><span style="font-family:verdana;">In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.</span></p><p align="left"><span style="font-family:verdana;">Heat the oil in a large soup pot over medium-high heat. Add the onion, carrots, celery, zucchini, garlic, thyme, sage, 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook stirring occasionally until the vegetables are tender, about 5 minutes.</span></p><p align="left"><span style="font-family:verdana;">Add the broth and tomatoes with the juice and bring to a boil. Add the mashed and whole beans and the spinach leaves and cook until the spinach is wilted, about 3 minutes more.</span></p><p align="left"><span style="font-family:verdana;">Serve topped with Parmesan, if desired.</span><br /></p><div align="center"></div>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com4tag:blogger.com,1999:blog-4251590496332788938.post-32797870688489763152009-10-10T11:30:00.000-07:002009-10-10T11:38:26.359-07:00BB: Cheddar Corn Chowder<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOdw6wQ_174m-09FTMz0tec2zmYCCroYhucNjbA8DDYhofMM46ZsRlJIBlR-DQt8YP3oAikmjuGZ7-6fYyA6xdhslw5l2md4qljAssT61DSbFJR4_saPMEAhbgzNASO-oLOkIepjWKno/s1600-h/IMG_4704.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5391040768609143282" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaOdw6wQ_174m-09FTMz0tec2zmYCCroYhucNjbA8DDYhofMM46ZsRlJIBlR-DQt8YP3oAikmjuGZ7-6fYyA6xdhslw5l2md4qljAssT61DSbFJR4_saPMEAhbgzNASO-oLOkIepjWKno/s400/IMG_4704.jpg" /></a><br /><div align="left"><span style="font-family:verdana;">This month's first </span><a href="http://barefootbloggers.wordpress.com/"><span style="font-family:verdana;">Barefoot Bloggers </span></a><span style="font-family:verdana;">recipe was chosen by Jill of </span><a href="http://jillbuker.blogspot.com/"><span style="font-family:verdana;">My Next Life</span></a><span style="font-family:verdana;">. I've made this soup before. I didn't like it...thought it was too watery, especially for a chowder. So, after reading some of the reviews on Food Network's website, I decided to make a few changes in addition to halving the recipe...this recipe makes a TON. I added about a cup more corn, didn't skimp on the potatoes, and used about a cup and a half less chicken stock (and remember, I had halved it to begin with). Now I love this soup!</span></div><div align="left"> </div><div align="center"><strong><span style="font-family:verdana;"></span></strong></div><div align="center"><strong><span style="font-family:verdana;">Cheddar Corn Chowder</span></strong></div><div align="center"><span style="font-family:verdana;">Courtesy of Ina Garten</span></div><ul><li><span style="font-family:verdana;">8 ounces bacon, chopped </span></li><li><span style="font-family:verdana;">1/4 cup good olive oil </span></li><li><span style="font-family:verdana;">6 cups chopped yellow onions (4 large onions) </span></li><li><span style="font-family:verdana;">4 tablespoons (1/2 stick) unsalted butter </span></li><li><span style="font-family:verdana;">1/2 cup flour </span></li><li><span style="font-family:verdana;">2 teaspoons kosher salt </span></li><li><span style="font-family:verdana;">1 teaspoon freshly ground black pepper </span></li><li><span style="font-family:verdana;">1/2 teaspoon ground turmeric </span></li><li><span style="font-family:verdana;">12 cups chicken stock </span></li><li><span style="font-family:verdana;">6 cups medium-diced white boiling potatoes, unpeeled (2 pounds) </span></li><li><span style="font-family:verdana;">10 cups corn kernels, fresh (10 ears) or frozen (3 pounds) </span></li><li><span style="font-family:verdana;">2 cups half-and-half </span></li><li><span style="font-family:verdana;">8 ounces sharp white cheddar cheese, grated </span></li></ul><p><span style="font-family:verdana;">In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent. </span></p><p><span style="font-family:verdana;">Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon. </span></p><p><span style="font-family:verdana;">Serves 12<br /></span></p>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com4tag:blogger.com,1999:blog-4251590496332788938.post-67110540603885622342009-10-10T11:15:00.000-07:002009-10-26T09:37:35.522-07:00CEiMB: Chicken Chop Suey<div align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAX2fAaPo2mVr63FymeVp7ymWZQo_LwlbNIpu3I0oI47VBn2XsMbwo8D2Qt-hvpf7KZG_3qY1ItC4og-8JoqD3kzySHHL22ZFtGCtNTHEzk0B6BkIvg8HwVPCyBy2dKx08E8BIliqnQd8/s1600-h/IMG_4697.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5391036972602735490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAX2fAaPo2mVr63FymeVp7ymWZQo_LwlbNIpu3I0oI47VBn2XsMbwo8D2Qt-hvpf7KZG_3qY1ItC4og-8JoqD3kzySHHL22ZFtGCtNTHEzk0B6BkIvg8HwVPCyBy2dKx08E8BIliqnQd8/s400/IMG_4697.jpg" /></a></div><div align="left"><span style="font-family:verdana;">So I'm blogging again! I hope somebody is still reading! I also joined a new cooking group -- </span><a href="http://cravingellieinmybelly.blogspot.com/"><span style="font-family:verdana;">Craving Ellie in My Belly</span></a><span style="font-family:verdana;">. Belonging to these groups means less time spent deciding what to make for dinner :) In addition, there are leftovers for lunch and we try many things we wouldn't normally try. </span></div><div align="left"><span style="font-family:verdana;"></span></div><div align="left"><span style="font-family:verdana;">My first CEIMB recipe was chosen by </span><a href="http://thehealthyhostess.com/"><span style="font-family:verdana;">The Healthy Hostess</span></a><span style="font-family:verdana;">. Even though I used a store bought roasted chicken which I shredded and 3 minute frozen brown rice from TJ's, I still thought this recipe required quite a bit of work (or maybe just a few too many ingredients) for what it ended up as. I would make it again, but add in some more spice since I thought it was a little bland. But don't get me wrong, I did take it for lunch the following day!</span></div><div align="center"><strong><span style="font-family:verdana;"></span></strong></div><div align="center"><strong><span style="font-family:verdana;">Chicken Chop Suey</span></strong></div><div align="center"><span style="font-family:verdana;">Courtesy of Ellie Krieger</span></div><ul><li><div align="left"><span style="font-family:verdana;">8 (3 by 3-inch) packaged Chinese wonton skins, separated </span></div></li><li><div align="left"><span style="font-family:verdana;">1 tablespoon plus 2 teaspoons canola oil </span></div></li><li><div align="left"><span style="font-family:verdana;">1/4 teaspoon salt </span></div></li><li><div align="left"><span style="font-family:verdana;">2 scallions, greens included, trimmed and thinly sliced (about 1/4 cup) </span></div></li><li><div align="left"><span style="font-family:verdana;">3 cloves garlic, sliced </span></div></li><li><div align="left"><span style="font-family:verdana;">4 cups sliced napa cabbage </span></div></li><li><div align="left"><span style="font-family:verdana;">3/4 cup celery, thinly sliced (about 4 celery hearts or 2 long stalks) </span></div></li><li><div align="left"><span style="font-family:verdana;">1 (8-ounce) can bamboo shoots, drained and julienned </span></div></li><li><div align="left"><span style="font-family:verdana;">2 cups shiitake mushrooms, cleaned, trimmed and thinly sliced (about 6 ounces) <span style="color:#3333ff;">(I used asparagus)</span></span></div></li><li><div align="left"><span style="font-family:verdana;">3/4 teaspoon sugar </span></div></li><li><div align="left"><span style="font-family:verdana;">1 cup low-sodium chicken broth </span></div></li><li><div align="left"><span style="font-family:verdana;">1 1/2 tablespoons low-sodium soy sauce </span></div></li><li><div align="left"><span style="font-family:verdana;">2 tablespoons toasted sesame oil </span></div></li><li><div align="left"><span style="font-family:verdana;">1 1/2 teaspoons cornstarch dissolved in 1 tablespoon cooking sherry </span></div></li><li><div align="left"><span style="font-family:verdana;">2 cups cubed or shredded cooked turkey or chicken </span></div></li><li><div align="left"><span style="font-family:verdana;">2 cups cooked brown rice </span></div></li><li><div align="left"><span style="font-family:verdana;">1 tablespoon toasted sesame seeds </span></div></li></ul><p align="left"><span style="font-family:verdana;">Preheat the oven to 375 degrees F. </span></p><p align="left"><span style="font-family:verdana;">Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes <span style="color:#3333ff;">(mine only needed about 7 minutes - I burned the first batch)</span>, or until browned and crisp. Transfer to a cooling rack and reserve.</span></p><p align="left"><span style="font-family:verdana;">In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.<br /></span></p><p align="left"><span style="font-family:verdana;">Yield: 4 servings (1/2 cup brown rice, 1 cup chop suey, 2 wonton skins)<br /></span></p><div align="left"></div>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com1tag:blogger.com,1999:blog-4251590496332788938.post-5617327098100354492009-09-07T21:36:00.000-07:002009-09-07T21:51:31.448-07:00BB: White Pizzas with Arugula<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibN14tWFPIK9j3o-p79BZKHAiGe927Wj36eerDW9cQnQRx_zB3Q0IT_GhyphenhyphenvHCERr7oO1h6z-xX_ziU5iUkYWK93B2dWakU0kKqikxfMIFOq0s1buuEMV_z2JLWtV03Ce4RZ6aCG8Epuag/s1600-h/IMG_4671.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5378953623117195922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibN14tWFPIK9j3o-p79BZKHAiGe927Wj36eerDW9cQnQRx_zB3Q0IT_GhyphenhyphenvHCERr7oO1h6z-xX_ziU5iUkYWK93B2dWakU0kKqikxfMIFOq0s1buuEMV_z2JLWtV03Ce4RZ6aCG8Epuag/s400/IMG_4671.jpg" /></a><br /><div></div><br /><div><span style="font-family:verdana;">So, I think nearly 2 months without blogging is a little much. I hope I still have some readers out there. I certainly haven't given up cooking but...geez...where does the time go? So here's the first of many catch-up posts.</span></div><div><span style="font-family:verdana;"></span></div><br /><div><span style="font-family:verdana;">In August, Barefoot Bloggers (well, technically Andrea of </span><a href="http://nummykitchen.blogspot.com/"><span style="font-family:verdana;">Nummy Kitchen</span></a><span style="font-family:verdana;">) brought us White Pizzas with Arugula. The pizza was fabulous. I'm not into making my own pizza crust when the Trader Joe's crust is so good...so I skipped that part. The pizza itself was great, I'm not really into the arugula. Thus, the second time I made it...yes there was definitely a second time...I just ignored the arugula part! You can find the recipe </span><a href="http://www.foodnetwork.com/recipes/ina-garten/white-pizzas-with-arugula-recipe2/index.html"><span style="font-family:verdana;">here</span></a><span style="font-family:verdana;">.</span></div><br /><div></div>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com2tag:blogger.com,1999:blog-4251590496332788938.post-86627625601831017772009-07-10T21:34:00.000-07:002009-07-10T22:10:56.953-07:00BB: Pasta with Sun-Dried Tomatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj58jbBxLBHOqG1Qoxcvm9JNnDgpHPF06Vu1G2bLwsBY0gUI9yinRNUMxb2mksT7sVDbWdy_lLioYhvBte4SSWLYo99dLQnGM4Q6enfia0aEBcdJAi3gPrjtlq6vb2f8Qf93ClJ-JT7NkA/s1600-h/Picture+296.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5357064792290092594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj58jbBxLBHOqG1Qoxcvm9JNnDgpHPF06Vu1G2bLwsBY0gUI9yinRNUMxb2mksT7sVDbWdy_lLioYhvBte4SSWLYo99dLQnGM4Q6enfia0aEBcdJAi3gPrjtlq6vb2f8Qf93ClJ-JT7NkA/s400/Picture+296.jpg" /></a><br /><div><span style="font-family:verdana;">Cat of </span><a href="http://deltawhiskey.us/"><span style="font-family:verdana;">Delta Whiskey</span></a><span style="font-family:verdana;"> chose this recipe for </span><a href="http://barefootbloggers.wordpress.com/"><span style="font-family:verdana;">Barefoot Bloggers</span></a><span style="font-family:verdana;">. I wasn't looking forward to making it since it has three of my most disliked ingredients - tomatoes, capers, and olives - ewww...especially on the olives...and the capers. I am, however, known to eat tomatoes here and there - think caprese, tomato soup, and panzanella - yes, I'm strange. </span><br /></div><div><span style="font-family:verdana;"></span></div><br /><div><span style="font-family:verdana;">So, while I was willing to leave the tomatoes in, especially since the hubs loves them, I wasn't at all willing to add in capers or olives. I thought about subbing something else in but was running short on time and forgot about it.</span><br /></div><div><span style="font-family:verdana;"></span></div><br /><div><span style="font-family:verdana;">I finally made it - without the capers and olives of course - and it was fabulous! In reading the reviews online, many people said there wasn't enough pasta. I thought there was plenty. People also complained that there was too much cheese. However, really? Can you ever have too much cheese? I thought it was perfect! Thanks to Barefoot Bloggers for making me try something I NEVER would have made on my own.</span><br /></div><div><span style="font-family:verdana;"></span></div><br /><div align="center"><strong><span style="font-family:verdana;">Pasta with Sun-Dried Tomatoes</span></strong><br /></div><div align="center"><span style="font-family:verdana;">Courtesy of Ina Garten</span><br /></div><ul><li><div align="left"><span style="font-family:verdana;">1/2 pound fusilli (spirals) pasta </span></div></li><li><div align="left"><span style="font-family:verdana;">Kosher salt </span></div></li><li><div align="left"><span style="font-family:verdana;">Olive oil </span></div></li><li><div align="left"><span style="font-family:verdana;">1 pound ripe tomatoes, medium-diced </span></div></li><li><div align="left"><span style="font-family:verdana;">3/4 cup good black olives, such as kalamata, pitted and diced </span></div></li><li><div align="left"><span style="font-family:verdana;">1 pound fresh mozzarella, medium-diced </span></div></li><li><div align="left"><span style="font-family:verdana;">6 sun-dried tomatoes in oil, drained and chopped </span><br /></div></li></ul><p align="left"><span style="font-family:verdana;">For the dressing:</span><br /></p><ul><li><div align="left"><span style="font-family:verdana;">5 sun-dried tomatoes in oil, drained </span></div></li><li><div align="left"><span style="font-family:verdana;">2 tablespoons red wine vinegar </span></div></li><li><div align="left"><span style="font-family:verdana;">6 tablespoons good olive oil </span></div></li><li><div align="left"><span style="font-family:verdana;">1 garlic clove, diced </span></div></li><li><div align="left"><span style="font-family:verdana;">1 teaspoon capers, drained </span></div></li><li><div align="left"><span style="font-family:verdana;">2 teaspoons kosher salt </span></div></li><li><div align="left"><span style="font-family:verdana;">3/4 teaspoon freshly ground black pepper </span></div></li><br /><li><div align="left"><span style="font-family:verdana;">1 cup freshly grated Parmesan </span></div></li><li><div align="left"><span style="font-family:verdana;">1 cup packed basil leaves, julienned </span></div></li></ul><br /><p align="left"><span style="font-family:verdana;">Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes. </span><br /></p><p align="left"><span style="font-family:verdana;">For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth. </span><br /></p><p align="left"><span style="font-family:verdana;">Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.</span></p><br /><p align="left"><span style="font-family:verdana;">Serves 6-8 as a side dish</span></p>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com4tag:blogger.com,1999:blog-4251590496332788938.post-72282450265444742862009-06-28T12:30:00.000-07:002009-06-28T12:46:52.358-07:00BB: Curried Couscous<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XNYLbaCn6VMr79wNTqVzgbW3c_HxJpjMdazGHp6qRaXUdtSdEeXZkerVDYeNGzG_6PLS1uIjS6wH_tIR80CK5ufGwXXtcdphQu47ybeUhj8qqmjdI73_eXGGD3j-Zper4EDZZ0mb1bw/s1600-h/IMG_4546.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5352466595073650706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XNYLbaCn6VMr79wNTqVzgbW3c_HxJpjMdazGHp6qRaXUdtSdEeXZkerVDYeNGzG_6PLS1uIjS6wH_tIR80CK5ufGwXXtcdphQu47ybeUhj8qqmjdI73_eXGGD3j-Zper4EDZZ0mb1bw/s400/IMG_4546.jpg" /></a><br /><div><span style="font-family:verdana;">I'm not usually a fan of couscous, so I decided to make this month's first </span><a href="http://barefootbloggers.wordpress.com/"><span style="font-family:verdana;">Barefoot Blogger's </span></a><span style="font-family:verdana;">recipe with Israeli couscous. The result was fabulous and a lot less grainy - which is the part about couscous I don't normally like. I did switch out walnuts for almonds (since that's what I had on hand) and dried cranberries for the raisins since, if you've been reading my blog long enough you know, I only like raisins by themselves...not in anything! Thanks to Ellyn of </span><a href="http://www.dnebunch.blogspot.com/"><span style="font-family:verdana;">Recipe Collector and Testor</span></a><span style="font-family:verdana;">. I will definitely be making this again!</span></div><div><br /><br /></div><div align="center"><strong><span style="font-family:verdana;">Curried Couscous</span></strong> </div><div align="center"><span style="font-family:verdana;">Courtesy of Ina Garten</span><br /></div><div><span style="font-family:verdana;"></span></div><div><br /><br /></div><div><span style="font-family:verdana;">Prep Time: 20 min<br />Serves: 6 </span></div><div><br /></div><p><span style="font-family:verdana;">Ingredients</span> </p><ul><li><span style="font-family:verdana;">1 1/2 cups couscous </span></li><li><span style="font-family:verdana;">1 tablespoon unsalted butter </span></li><li><span style="font-family:verdana;">1 1/2 cups boiling water </span></li><li><span style="font-family:verdana;">1/4 cup plain yogurt </span></li><li><span style="font-family:verdana;">1/4 cup good olive oil </span></li><li><span style="font-family:verdana;">1 teaspoon white wine vinegar </span></li><li><span style="font-family:verdana;">1 teaspoon curry powder </span></li><li><span style="font-family:verdana;">1/4 teaspoon ground turmeric </span></li><li><span style="font-family:verdana;">1 1/2 teaspoons kosher salt </span></li><li><span style="font-family:verdana;">1 teaspoon freshly ground black pepper </span></li><li><span style="font-family:verdana;">1/2 cup small-diced carrots </span></li><li><span style="font-family:verdana;">1/2 cup minced fresh flat-leaf parsley </span></li><li><span style="font-family:verdana;">1/2 cup dried currants or raisins </span></li><li><span style="font-family:verdana;">1/4 cup blanched, sliced almonds </span></li><li><span style="font-family:verdana;">2 scallions, thinly sliced (white and green parts) </span></li><li><span style="font-family:verdana;">1/4 cup small-diced red onion </span></li></ul><div><span style="font-family:verdana;">Directions<br /></span></div><div><br /><span style="font-family:verdana;">Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork. </span><br /></div><div><span style="font-family:verdana;">Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.</span> </div>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com2tag:blogger.com,1999:blog-4251590496332788938.post-84145186284131425802009-06-18T12:23:00.000-07:002009-06-18T13:29:12.447-07:00BB: Tuna Salad and Outrageous Brownies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepKn6TPwBSyF5GVTCwFR0mY3KY9Fsytal6YSvzxVpdaREIkfpOiF7-gNb6D_UeFH4LQCgwds3IlFy8SCh3O9YwsajtFWVoNIxVLR6DDpovSrEyrIh8Tivr_FqUeefIg_MJ2vt3hKqk3I/s1600-h/IMG_4516.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5348753973837881186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepKn6TPwBSyF5GVTCwFR0mY3KY9Fsytal6YSvzxVpdaREIkfpOiF7-gNb6D_UeFH4LQCgwds3IlFy8SCh3O9YwsajtFWVoNIxVLR6DDpovSrEyrIh8Tivr_FqUeefIg_MJ2vt3hKqk3I/s400/IMG_4516.jpg" /></a><br /><div><span style="font-family:verdana;">Wow, I am so behind, I hope I'm not kicked out of Barefoot Bloggers already! I've been keeping up with the cooking...hey, we have to eat, but the posting is pretty much non-existent...is anyone still out there?!?!</span><br /></div><div><span style="font-family:verdana;"></span></div><br /><div><span style="font-family:verdana;">The tuna salad chosen by Kate of </span><a href="http://www.warmolives.blogspot.com/"><span style="font-family:verdana;">Warm Olives and Cool Cocktails </span></a><span style="font-family:verdana;">was pretty great, if you ignore the price of the tuna...even here in Southern CA. I pretty much think it's cheaper to order this meal out!</span> <span style="font-family:verdana;"> I did make it a little cheaper by using less tuna and adding some asparagus.</span><br /></div><div><span style="font-family:verdana;"></span></div><br /><div><span style="font-family:verdana;">As for the brownies chosen by Eva of </span><a href="http://www.whyamisoboring.blogspot.com/"><span style="font-family:verdana;">I'm Boring</span></a><span style="font-family:verdana;">, I've made and posted them before </span><a href="http://itsmelissaskitchen.blogspot.com/2008/10/inas-outrageous-brownies.html"><span style="font-family:verdana;">here</span></a><span style="font-family:verdana;">. They're too rich for me, but others seem to love them!</span><br /></div><div><span style="font-family:verdana;"></span></div><br /><div align="center"><strong><span style="font-family:verdana;">Tuna Salad</span></strong><br /></div><div align="center"><span style="font-family:verdana;">Courtesy of Ina Garten</span><br /></div><ul><li><div align="left"><span style="font-family:verdana;">2 pounds very fresh tuna steak, cut 1-inch thick </span></div></li><li><div align="left"><span style="font-family:verdana;">4 tablespoons olive oil, plus extra for brushing </span></div></li><li><div align="left"><span style="font-family:verdana;">2 1/2 teaspoons kosher salt, plus extra for sprinkling </span></div></li><li><div align="left"><span style="font-family:verdana;">1/2 teaspoon coarsely ground black, plus extra for sprinkling </span></div></li><li><div align="left"><span style="font-family:verdana;">2 limes, zest grated </span></div></li><li><div align="left"><span style="font-family:verdana;">1 teaspoon wasabi powder </span></div></li><li><div align="left"><span style="font-family:verdana;">6 tablespoons freshly squeezed lime juice (3 limes) </span></div></li><li><div align="left"><span style="font-family:verdana;">2 teaspoons soy sauce </span></div></li><li><div align="left"><span style="font-family:verdana;">10 dashes hot sauce (recommended: Tabasco) </span></div></li><li><div align="left"><span style="font-family:verdana;">1 to 2 ripe Hass avocados, medium diced </span></div></li><li><div align="left"><span style="font-family:verdana;">1/4 cup minced scallions, white and green parts (2 scallions) </span></div></li><li><div align="left"><span style="font-family:verdana;">1/4 cup red onion, small diced</span><br /></div></li></ul><p align="left"><span style="font-family:verdana;">Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter. </span><br /></p><p align="left"><span style="font-family:verdana;">Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette. </span><br /></p><p align="left"><span style="font-family:verdana;">Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix. </span></p>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com2tag:blogger.com,1999:blog-4251590496332788938.post-49600432566655980112009-04-23T08:03:00.000-07:002009-05-12T12:35:49.371-07:00BB: Croque Monsieur<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyNkmGHZ44F9xBvPAJeIMK3chXzZ4DRJjI9GfF3-XoYGYPG1Z-PkvoPoGimm6JnB3E9k3jegYRMNx9rtTeJaWIgEvw7yWfrhfM1gYdxs9qOq6wqr-R8C-LOGU-DvJ6P8jHCIKXMk-fWnk/s1600-h/IMG_4416.jpg"><img id="BLOGGER_PHOTO_ID_5331984836522682466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyNkmGHZ44F9xBvPAJeIMK3chXzZ4DRJjI9GfF3-XoYGYPG1Z-PkvoPoGimm6JnB3E9k3jegYRMNx9rtTeJaWIgEvw7yWfrhfM1gYdxs9qOq6wqr-R8C-LOGU-DvJ6P8jHCIKXMk-fWnk/s400/IMG_4416.jpg" border="0" /></a><br /><span style="font-family:verdana;">Thanks to Kathy of </span><a href="http://allfoodconsidered.blogspot.com/"><span style="font-family:verdana;">All Food Considered </span></a><span style="font-family:verdana;">for choosing this month's second Barefoot Bloggers recipe. The hubs LOVED this one. I'm not a huge fan of hot deli meat. I did substitute turkey for the ham since the hubs doesn't eat pork...except for bacon...and pepperoni...hmm. </span><br /><span style="font-family:verdana;"></span><br /><div align="center"><strong><span style="font-family:verdana;">Croque Monsieur</span></strong></div><div align="center"><span style="font-family:verdana;">Courtesy of Ina Garten</span></div><ul><li><span style="font-family:verdana;">2 tablespoons unsalted butter </span></li><li><span style="font-family:verdana;">3 tablespoons all-purpose flour </span></li><li><span style="font-family:verdana;">2 cups hot milk </span></li><li><span style="font-family:verdana;">1 teaspoon kosher salt </span></li><li><span style="font-family:verdana;">1/2 teaspoon freshly ground black pepper </span></li><li><span style="font-family:verdana;">Pinch nutmeg </span></li><li><span style="font-family:verdana;">12 ounces Gruyere, grated (5 cups) </span></li><li><span style="font-family:verdana;">1/2 cup freshly grated Parmesan </span></li><li><span style="font-family:verdana;">16 slices white sandwich bread, crusts removed </span></li><li><span style="font-family:verdana;">Dijon mustard </span></li><li><span style="font-family:verdana;">8 ounces baked Virginia ham, sliced but not paper thin </span></li></ul><p><br /><span style="font-family:verdana;">Preheat the oven to 400 degrees F. </span></p><p><span style="font-family:verdana;">Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside. </span></p><p><span style="font-family:verdana;">To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted. </span></p><p><span style="font-family:verdana;">Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. </span></p><p><span style="font-family:verdana;">Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.</span><br /></p>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com1tag:blogger.com,1999:blog-4251590496332788938.post-43124562166143414232009-04-09T07:54:00.000-07:002009-05-12T12:29:53.549-07:00BB: Chinese Chicken Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl9tc70C9HKDTOL8RbQamlL31uZJEUXA_gOznVJzxP8yjHiUDpOPRsQvBOFnzc4B_Joz7PAUUiftOjhruQ9LpDSaLiLoIelgH75jASc9z6QBPDZ_PjSOoZx3zjn5JZ5pjpcT0xhKOOpQ0/s1600-h/IMG_4395.jpg"><img id="BLOGGER_PHOTO_ID_5331984368892839522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl9tc70C9HKDTOL8RbQamlL31uZJEUXA_gOznVJzxP8yjHiUDpOPRsQvBOFnzc4B_Joz7PAUUiftOjhruQ9LpDSaLiLoIelgH75jASc9z6QBPDZ_PjSOoZx3zjn5JZ5pjpcT0xhKOOpQ0/s400/IMG_4395.jpg" border="0" /></a><br /><span style="font-family:verdana;">This is a horrible photo, but this salad is fabulous! I've made it two times since. And want to know something interesting? Thought you would...if you accidentally leave out the peanut butter, the dressing is still awesome and a little healthier! BUT, it's definitely better when you don't forget the peanut butter :) Thanks to McKenzie of </span><a href="http://www.kenzieskitchen.blogspot.com/"><span style="font-family:verdana;">Kenzie's Kitchen </span></a><span style="font-family:verdana;">for choosing this recipe!</span><br /><span style="font-family:verdana;"></span><br /><div align="center"><strong><span style="font-family:verdana;">Chinese Chicken Salad</span></strong></div><div align="center"><span style="font-family:verdana;">Courtesy of Ina Garten</span></div><ul><li><div align="left"><span style="font-family:verdana;">4 split chicken breasts (bone-in, skin-on) </span></div></li><li><div align="left"><span style="font-family:verdana;">Good olive oil </span></div></li><li><div align="left"><span style="font-family:verdana;">Kosher salt </span></div></li><li><div align="left"><span style="font-family:verdana;">Freshly ground black pepper </span></div></li><li><div align="left"><span style="font-family:verdana;">1/2 pound asparagus, ends removed, and cut in thirds diagonally </span></div></li><li><div align="left"><span style="font-family:verdana;">1 red bell pepper, cored and seeded </span></div></li><li><div align="left"><span style="font-family:verdana;">2 scallions (white and green parts), sliced diagonally </span></div></li><li><div align="left"><span style="font-family:verdana;">1 tablespoon white sesame seeds, toasted </span></div></li></ul><p align="left"><span style="font-family:verdana;">For the dressing:</span></p><ul><li><div align="left"><span style="font-family:verdana;">1/2 cup vegetable oil </span></div></li><li><div align="left"><span style="font-family:verdana;">1/4 cup good apple cider vinegar </span></div></li><li><div align="left"><span style="font-family:verdana;">3 tablespoons soy sauce </span></div></li><li><div align="left"><span style="font-family:verdana;">1 1/2 tablespoons dark sesame oil </span></div></li><li><div align="left"><span style="font-family:verdana;">1/2 tablespoon honey </span></div></li><li><div align="left"><span style="font-family:verdana;">1 clove garlic, minced </span></div></li><li><div align="left"><span style="font-family:verdana;">1/2 teaspoon peeled, grated fresh ginger </span></div></li><li><div align="left"><span style="font-family:verdana;">1/2 tablespoon sesame seeds, toasted </span></div></li><li><div align="left"><span style="font-family:verdana;">1/4 cup smooth peanut butter </span></div></li><li><div align="left"><span style="font-family:verdana;">2 teaspoons kosher salt </span></div></li><li><div align="left"><span style="font-family:verdana;">1/2 teaspoon freshly ground black pepper </span></div></li></ul><p align="left"><span style="font-family:verdana;">Preheat the oven to 350 degrees F. </span></p><p align="left"><span style="font-family:verdana;">Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces. </span></p><p align="left"><span style="font-family:verdana;">Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl. </span></p><p align="left"><span style="font-family:verdana;">Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. </span></p><p align="left"><span style="font-family:verdana;">Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.<br /></span></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixInTNte4QHWNkp5WsZXb7-n-JkmOTnGCMU_aIR5-rRWpmkfqvq80mopHK9M6phgYYc6VwaLj76a6hmMoRWFf6CzXV81OY1YIWzgWR2o7L6oerh0x0jUxi0o0sLQ0A4kX6JKBU8x7TQkQ/s1600-h/IMG_4416.jpg"></a>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com2tag:blogger.com,1999:blog-4251590496332788938.post-5711336063480129322009-03-26T01:24:00.000-07:002009-03-26T01:24:00.735-07:00BB: Tomato and Goat Cheese Tarts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGccw9QChU9ZapBf3AU3wHjlnSE-XIuHnODzMWXellcZWfMFOW0QiuMALkcxLm2rAjm-_mcj14mmW97B8Feazo2qHWw-ycTxxbCC2RJLBOVWr4FiayQ_t8HUu3dnZzVDrfByFyI4YYUg/s1600-h/IMG_4366.jpg"><img id="BLOGGER_PHOTO_ID_5317349524216074146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVGccw9QChU9ZapBf3AU3wHjlnSE-XIuHnODzMWXellcZWfMFOW0QiuMALkcxLm2rAjm-_mcj14mmW97B8Feazo2qHWw-ycTxxbCC2RJLBOVWr4FiayQ_t8HUu3dnZzVDrfByFyI4YYUg/s400/IMG_4366.jpg" border="0" /></a><br /><div><span style="font-family:verdana;">This Barefoot Bloggers recipe was chosen by Anne of </span><a href="http://annestrawberry.blogspot.com/"><span style="font-family:verdana;">Anne Strawberry</span></a><span style="font-family:verdana;">. These weren't the fastest things to make, but were really good. I didn't bother cutting the puff pastry into circles...what's the point in wasting some of it? I do need to watch my oven more...I haven't had very good luck with Ina's recipes and puff pastry. It always burns a bit in my oven. I also used cherry tomatoes since that's what I had on hand...worked just fine.</span></div><br /><div><span style="font-family:verdana;"></span></div><br /><div align="center"><strong><span style="font-family:verdana;">Tomato and Goat Cheese Tarts</span></strong><br /></div><div align="center"><span style="font-family:verdana;">Courtesy of Ina Garten</span><br /></div><ul><li><span style="font-family:verdana;">1 package (17.3 ounces/2 sheets) puff pastry, defrosted </span></li><li><span style="font-family:verdana;">Good olive oil </span></li><li><span style="font-family:verdana;">4 cups thinly sliced yellow onions (2 large onions) </span></li><li><span style="font-family:verdana;">3 large garlic cloves, cut into thin slivers </span></li><li><span style="font-family:verdana;">Kosher salt and freshly ground black pepper </span></li><li><span style="font-family:verdana;">3 tablespoons dry white wine </span></li><li><span style="font-family:verdana;">2 teaspoons minced fresh thyme leaves</span></li><li><span style="font-family:verdana;">4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler </span></li><li><span style="font-family:verdana;">4 ounces garlic-and-herb goat cheese (recommended: Montrachet) </span></li><li><span style="font-family:verdana;">1 large tomato, cut into 4 (1/4-inch-thick) slices </span></li><li><span style="font-family:verdana;">3 tablespoons julienned basil leaves </span></li></ul><p><br /><span style="font-family:verdana;">Unfold a sheet of puff pastry on a lightly floured surface and roll it lightly to an 11 by 11-inch square. Using a 6-inch wide saucer or other round object as a guide, cut 2 circles from the sheet of puff pastry, discarding the scraps. Repeat with the second pastry sheet to make 4 circles in all. Place the pastry circles on 2 sheet pans lined with parchment paper and refrigerate until ready to use. </span><br /></p><p><span style="font-family:verdana;">Preheat the oven to 425 degrees F. </span><br /></p><p><span style="font-family:verdana;">Heat 3 tablespoons of olive oil in a large skillet over medium to low heat and add the onions and garlic. Saute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no moisture remaining in the skillet. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, the wine, and thyme and continue to cook for another 10 minutes, until the onions are lightly browned. Remove from the heat. </span><br /></p><p><span style="font-family:verdana;">Using a sharp paring knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with the tines of a fork and sprinkle a tablespoon of grated Parmesan on each round, staying inside the scored border. </span><br /></p><p><span style="font-family:verdana;">Place 1/4 of the onion mixture on each circle, again staying within the scored edge. Crumble 1 ounce of goat cheese on top of the onions. Place a slice of tomato in the center of each tart. Brush the tomato lightly with olive oil and sprinkle with basil, salt, and pepper. Finally, scatter 4 or 5 shards of Parmesan on each tart. </span><br /></p><p><span style="font-family:verdana;">Bake for 20 to 25 minutes, until the pastry is golden brown. The bottom sheet pan may need an extra few minutes in the oven. Serve hot or warm.</span> </p>Melissahttp://www.blogger.com/profile/01301322414495525560noreply@blogger.com5