tag:blogger.com,1999:blog-68337075050369716892024-02-07T04:58:08.770-05:00It's a Kettle of FishSuccess and Failure of a Foodie with a FamilyKatiedidtoohttp://www.blogger.com/profile/15946491902112808444noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-6833707505036971689.post-49403959048069491132011-07-29T08:16:00.000-04:002011-07-29T08:16:00.587-04:00Real Vietnamese barbecue...Van Loi II in Greensboro is one of the bat restaurants we've found. Pho, Bun, and a wide variety of barbecue meats.<br />
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<center><a href='https://picasaweb.google.com/111186955773028673579/BloggerPictures?authkey=Gv1sRgCMOb6buy2KfqqAE#5634651745514819426'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCBCrm11bqQwLoX8tmm8voQgF5dOwX94KJ2S1A2FW30g9Scq56jG8idksCpeCgdsjABtPAg5pWO5cW0i_FbeQy_rj1iaIB26NGpp__cg0KVSFJzdl1T3S1jX5PZdjBS-GfMf30hxL2GCWy/s288/0.jpg' border='0' width='210' height='281' style='margin:5px'></a></center><br />
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<a href='https://picasaweb.google.com/111186955773028673579/BloggerPictures?authkey=Gv1sRgCMOb6buy2KfqqAE#5634651753996856402'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5XKWt4JAWqggfWDyLbgjY_2Rk6xOFUWAQ6PCz926cklZz-iHcMD-Wd3ju_9l1ejXU6_M4qXtjLf82y3VXb2SY3lLJ9bUu4SJI12B2tsfzTkg7Bx52uKBGDwiu3NyzHMrwUKK1IvlRdeX6/s288/1.jpg' border='0' width='210' height='281' align='left' style='margin:5px'></a><br />
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<a href='https://picasaweb.google.com/111186955773028673579/BloggerPictures?authkey=Gv1sRgCMOb6buy2KfqqAE#5634651758771423778'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjTH-4mCivcJacHW3v3f1h_6yrOUHlxz06BXxZO1xSY_SjaHELIlNPaFTOHE3ZW0eGj06BlK2e-8cYKL6DgF-2s1ZfIjMDzy6lCc_-9Bc1Vs4gfKQsc2H3d1f5fiNczp0c-lMWbfrxYgQ/s288/2.jpg' border='0' width='210' height='281' align='right' style='margin:5px'></a><br />
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<a href='https://picasaweb.google.com/111186955773028673579/BloggerPictures?authkey=Gv1sRgCMOb6buy2KfqqAE#5634651761074558818'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLXoUZv0HXbgXcU66qaGQTv1Ri4yYNQnTQWWEQVVE67nHVUY8aXsIaZ0v8ANiirdDwY4szZq4vjotfz51i2UMu4FjKL7C-PUSkduHW1DfGV0HdNsotOky_KGSHCkcl-y4T6TWdrQzyvNTL/s288/3.jpg' border='0' width='210' height='281' align='left' style='margin:5px'></a><br />
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From top to bottom:<br />
Barbecue meat case and take out counter.<br />
Bun with ground pork barbecue and fried spring rolls<br />
Bun with Lemongrass Beef<br />
The last lovely spring roll. (I almost did not catch a shot of this one...)<br />
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-posted from my IPad.Katiedidtoohttp://www.blogger.com/profile/15946491902112808444noreply@blogger.com0tag:blogger.com,1999:blog-6833707505036971689.post-3497721877753528732011-06-24T09:02:00.001-04:002011-06-24T09:02:00.315-04:00Now This Tastes Like Summer!<center><a href="https://picasaweb.google.com/kate.peragine/BloggerPictures?authkey=Gv1sRgCMOb6buy2KfqqAE#5621600980507811026"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQ9USxYeA0rVO-P1UonkI9IzCVoHxKmuJn2jjM2v4xxqf-A8qpKHKP19BApcWpL4my-tzufAnfWJ-2htkovl1ftOP9otbAXq2pPdEsx0RLLluh8hJC3BzxjEP0Ufheu0mpircLT0bxEoC/s288/3.jpg" style="margin: 5px;" width="281" /></a></center><br />
- Posted using BlogPress from my iPadKatiedidtoohttp://www.blogger.com/profile/15946491902112808444noreply@blogger.com0tag:blogger.com,1999:blog-6833707505036971689.post-50837388869655805242011-06-23T22:07:00.001-04:002011-06-23T22:07:46.149-04:00Pepper roasterMy husband has been wanting a pepper roaster for years... The kind that you put on the grill and stuff jalapeños to make your own roasted poppers... I was Charleston the week before Fathers Day and I love to shop in the Maverick Kitchens store... Double win!<br /><br />Here are some banana peppers and jalapeños that I stuffed with left over spicy sausage, left over sticky rice and a half container of pimento cheese supplemented with some shredded cheese from a bag.<br /><br /><a href='https://picasaweb.google.com/kate.peragine/BloggerPictures?authkey=Gv1sRgCMOb6buy2KfqqAE#5621602190236528642'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqpsOrfmoSbjbxgAh3r3viVsdJ9f53brN_WZiQ7lZgBZEZO7sNm-7d6XHSHx79nmuw0NXX-A6i_qzH014avYuNFF9iQPBMCVlGdd1fZBMLF3f9G7b-pYpCxJEA2DC6Ejl_hEqVSXRqvFuy/s288/1.jpg' border='0' width='210' height='281' align='right' style='margin:5px'></a><br /><br /><br /><a href='https://picasaweb.google.com/kate.peragine/BloggerPictures?authkey=Gv1sRgCMOb6buy2KfqqAE#5621602208563402242'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAKksHjjRFrTnqdYLS_Yyq66Bcg_MX31EcyVJ6N5Vd9DGwU4RKiB6lnON_0UVP_LXGrILqCPOQOhTvhzqKsyw8bJZ7dfEf7HJ12OmKpvxJk2y1YYfDFQ2oe2Q8F4L1iLrFGCjB0zMdCAk6/s288/0.jpg' border='0' width='210' height='281' align='left' style='margin:5px'></a><br /><br /><br />Unfortunately... These were a solid meh. They look beautiful but they tasted blah. Stuffing suggestions anyone?<br /><br /><br /><br /><center><a href='https://picasaweb.google.com/kate.peragine/BloggerPictures?authkey=Gv1sRgCMOb6buy2KfqqAE#5621602226326277490'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6-GzFftkGgCX92z1t5pJyoew-wAFnOkfAPtzt2NO9AH2w10DpypR9wfmJKdXWXc5wQkNaIPODriYOcC-WVEpYvJlKq_hIcxEOrh-t6u7Q7wUj8g71dWXk84yGQqsJSQm_hFv3l30Txbnn/s288/2.jpg' border='0' width='281' height='210' style='margin:5px'></a></center><br />- Posted using BlogPress from my iPad<br />Katiedidtoohttp://www.blogger.com/profile/15946491902112808444noreply@blogger.com0tag:blogger.com,1999:blog-6833707505036971689.post-63181838728409377592011-06-18T19:40:00.001-04:002011-06-18T19:40:06.466-04:00Thai Cucumber RelishHere's a delicious side to go with last weeks Lettuce Wraps!<br />I found it in Saveur's May 2011 magazine. (and by the way when did this mag get so awesome?)<br /><br /><a href='https://picasaweb.google.com/kate.peragine/BloggerPictures?authkey=Gv1sRgCMOb6buy2KfqqAE#5619708744651587810'><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtA-ehv6lkVgg8fD3CBAzA7tQguvoMtGsuaJE7PQ-NcL7L4IWYT96WlODFuKMPKOqbvjkhn7Fh4PJRYdOj3WZgJ385HnRsbS0dlpBSSc5basjr88DtMPYlRPIjHz88Twq1yrlSE8WHeC25/s288/0.jpg' border='0' width='210' height='281' align='left' style='margin:5px'></a><br />Ajad: Thai Cucumber Relish<br />1/4 C Raw Sugar<br />1/4 C White Vinegar<br />1/4 t. Salt<br />2 T Cilantro<br />1/4 Fresh Chile Pepper<br />4 Thinly sliced Shallots<br />1 Cucumber sliced and quartered<br /><br />Mix sugar, vinegar and salt into 1 C boiling water. When sugar has melted, chill in fridge. <br /><br />Combine remaining and allow to pickle in the fridge. <br /><br /><br />- Posted using BlogPress from my iPad<br />Katiedidtoohttp://www.blogger.com/profile/15946491902112808444noreply@blogger.com0tag:blogger.com,1999:blog-6833707505036971689.post-30399412514511498712011-06-09T22:46:00.000-04:002011-06-09T22:46:35.432-04:00Lettuce Wraps with Hmong SausageIt started with our first weekly box of produce... I was inspired by food again!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzcwgz_RO39mEMFiueYXjeVCc1ZcIpF0An0Y7RuTnS11GQeSkCKsb5V8vxPplgtlG3o3ujZTp_f5iod-kXDj5uVqwyv2C2Hup9CbrpNPSYe31KUtr6rULK2WnwE7YWUlgLxgz6HJWILM/s1600/P1000688.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyzcwgz_RO39mEMFiueYXjeVCc1ZcIpF0An0Y7RuTnS11GQeSkCKsb5V8vxPplgtlG3o3ujZTp_f5iod-kXDj5uVqwyv2C2Hup9CbrpNPSYe31KUtr6rULK2WnwE7YWUlgLxgz6HJWILM/s200/P1000688.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beautiful Lettuce</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufW0pGkZdw_Aek0LtlgwaCJ-U04JOiVWwhArmoMZerc9IZps9Z5l_st4CrZJyh-J5fFoHfvqhSE_fPhzAr0Eie1IqspNdakZV9PpQLODRnfuZK9c0SN3SkHZoMaCQR8PkkC1gnJuexvE/s1600/P1000705.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiufW0pGkZdw_Aek0LtlgwaCJ-U04JOiVWwhArmoMZerc9IZps9Z5l_st4CrZJyh-J5fFoHfvqhSE_fPhzAr0Eie1IqspNdakZV9PpQLODRnfuZK9c0SN3SkHZoMaCQR8PkkC1gnJuexvE/s200/P1000705.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Not even Mafioso Cat could resist it...</td></tr>
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I crumbled and cooked a package of Hmong <a class="zem_slink" href="http://en.wikipedia.org/wiki/Sausage" rel="wikipedia" title="Sausage">Sausage</a> with <a class="zem_slink" href="http://en.wikipedia.org/wiki/Mincing" rel="wikipedia" title="Mincing">minced</a> onion, fresh mint, <a class="zem_slink" href="http://en.wikipedia.org/wiki/Thai_basil" rel="wikipedia" title="Thai basil">Thai Basil</a>, <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cymbopogon" rel="wikipedia" title="Cymbopogon">Lemongrass</a> and a can of minced <a class="zem_slink" href="http://en.wikipedia.org/wiki/Eleocharis_dulcis" rel="wikipedia" title="Eleocharis dulcis">Water Chestnuts</a> for crunch.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGvBT_gC7z-wluQbfOA3gEO3wO_XIkNQZ39N5dnabBog0lJyKWP4dWxNk7YV6pkwkz97jyJyO1r-hJHK_ESeeXTSoozZcK6zCj7hKVvMKsn3dPKbOScBJNiVfsc8bv8dkz-1B3zxS4Rs/s1600/P1000682.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGvBT_gC7z-wluQbfOA3gEO3wO_XIkNQZ39N5dnabBog0lJyKWP4dWxNk7YV6pkwkz97jyJyO1r-hJHK_ESeeXTSoozZcK6zCj7hKVvMKsn3dPKbOScBJNiVfsc8bv8dkz-1B3zxS4Rs/s200/P1000682.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The yummy spicy kind</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLCHJOBk_DfGUUpTTb0PB0RUHEvmJ16jp4pQ3DF1FG8u0HiwQ5B8cYuiTioK5sb2WbX_H8OSFKEvj7Snr-xYdRrBJauIAsqWPY-FfVGL61wxf8QecTPWDY8nrMBv4Ec3aZ-B6giRY3aQI/s1600/P1000687.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLCHJOBk_DfGUUpTTb0PB0RUHEvmJ16jp4pQ3DF1FG8u0HiwQ5B8cYuiTioK5sb2WbX_H8OSFKEvj7Snr-xYdRrBJauIAsqWPY-FfVGL61wxf8QecTPWDY8nrMBv4Ec3aZ-B6giRY3aQI/s200/P1000687.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It was difficult not to eat it out of the pan...</td></tr>
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John made the <a class="zem_slink" href="http://en.wikipedia.org/wiki/Glutinous_rice" rel="wikipedia" title="Glutinous rice">sticky rice</a> in his huot (from best buddy Mike).<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLONTZjwHzWtbhXdjqMHDdMvBBURIeOhusedSaCCFYgFAJy1bF05QMZ4tR7HVklJqeD_BmgpDaIt7VGCrBfEALFl-w8Dy-D527XrpB5Xq1OiFPp1ruGPuCa4GF9WvX654rXoOHthFgjDA/s1600/P1000703.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLONTZjwHzWtbhXdjqMHDdMvBBURIeOhusedSaCCFYgFAJy1bF05QMZ4tR7HVklJqeD_BmgpDaIt7VGCrBfEALFl-w8Dy-D527XrpB5Xq1OiFPp1ruGPuCa4GF9WvX654rXoOHthFgjDA/s200/P1000703.JPG" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Huot</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1o4WfE-q5zMetU2T-t_U25N2UEmQknGX-GRAMQLkUKrPXgpeWNm-sLtpKAtEXDedRbA_nUmt_cLCFnKvBeL_c2EkpppfgJRYRNLiCKt-haw3vGercA4iJwVRIiez8C73vIr6TOEH2uA/s1600/P1000699.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb1o4WfE-q5zMetU2T-t_U25N2UEmQknGX-GRAMQLkUKrPXgpeWNm-sLtpKAtEXDedRbA_nUmt_cLCFnKvBeL_c2EkpppfgJRYRNLiCKt-haw3vGercA4iJwVRIiez8C73vIr6TOEH2uA/s320/P1000699.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of the other ingredients</td></tr>
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<div style="color: #274e13; text-align: center;"><span style="font-size: large;">Hmong Sausage Lettuce Wraps</span></div><div style="color: #274e13; text-align: center;">1 package Hmong Sausage</div><div style="color: #274e13; text-align: center;">1/2 minced Red Onion</div><div style="color: #274e13; text-align: center;">1 can minced Water Chestnuts</div><div style="color: #274e13; text-align: center;">Mint - a handful chopped</div><div style="color: #274e13; text-align: center;">1 <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cayenne_pepper" rel="wikipedia" title="Cayenne pepper">Cayenne Pepper</a> minced<br />
2 T. Thai Basil</div><div style="color: #274e13; text-align: center;">1 T. minced Lemongrass</div><div style="color: #274e13; text-align: center;"><br />
</div><div style="color: #274e13; text-align: center;">2 Cups prepared Sticky Rice (sweet rice steamed)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: #274e13;">Wrap in individual leaves from 1 head Bibb Lettuce</span>.</div><div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><a class="zemanta-pixie-a" href="http://www.zemanta.com/" title="Enhanced by Zemanta"><img alt="Enhanced by Zemanta" class="zemanta-pixie-img" src="http://img.zemanta.com/zemified_e.png?x-id=f5d0b10f-5c62-4470-86dc-8d8e64f46fdd" style="border: medium none; float: right;" /></a></div>Katiedidtoohttp://www.blogger.com/profile/15946491902112808444noreply@blogger.com0tag:blogger.com,1999:blog-6833707505036971689.post-21978628534910659992011-01-10T13:52:00.000-05:002011-01-10T13:52:30.003-05:00The Anniversary Cake<div style="color: #4c1130; text-align: center;"><span style="font-size: large;">White Chocolate Raspberry Ice Cream Cake</span></div><div style="color: #4c1130; text-align: center;"><span style="font-size: large;">Happy Anniversary to Kerry and Brian and Us! </span></div><br />
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This is a modified Cooking Light recipe! Most of you will know the modification is due to the Whitey's ice cream that is definitely NOT low fat. The cake is however, and it is the perfect texture for ice cream cake.<br />
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One note: when you get the low fat egg product; make sure that your Egg Beaters or similar brand does not have garlic and spice in it! Probably not what you would be expecting...<br />
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<ul><li>Cooking spray</li>
<li>3/4 cup unsweetened cocoa</li>
<li>3/4 cup boiling water</li>
<li>6 tablespoons butter, melted</li>
<li>1 cup packed dark brown sugar</li>
<li>1/2 cup granulated sugar</li>
<li>3/4 cup egg substitute</li>
<li>1 1/2 cups all-purpose flour (about 6 3/4 ounces)</li>
<li>1/2 teaspoon baking powder</li>
<li>1/2 teaspoon baking soda</li>
<li>1/2 teaspoon salt</li>
<li>2 teaspoons vanilla extract</li>
<li>3 cups Whitey's White Chocolate Raspberry Ice Cream </li>
<li>3 cups frozen whipped topping, thawed</li>
</ul><div class="rcpdetail" id="preparation"><br />
Preheat oven to 350°.<br />
Spray 2 (8-inch) round cake pans. Line with wax paper.<br />
Combine cocoa, water, and butter, whisk to blend. Cool.<br />
Combine sugars well. Add egg substitute; beat 2 minutes or until light and creamy.<br />
Add cocoa mixture, and beat 1 minute more.<br />
Combine flour, baking powder, baking soda, and salt. Gradually add dry mixture to bowl; beat for 1 minute until combined. Stir in vanilla. Pour batter into prepared pans. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack. Remove from pans. Wrap in plastic wrap, and freeze for 2 hours or until slightly frozen.<br />
Spread ice cream in an 8-inch round cake pan lined with plastic wrap. (even hard frozen ice cream can be mashed into a pan using the heel of your end over the plastic wrap) Cover and freeze 4 hours or until firm.<br />
To assemble cake, place one cake layer, bottom side up, on a cake pedestal. Remove ice cream layer from freezer; remove plastic wrap. Place ice cream layer, bottom side up, on top of cake layer. Top with remaining cake layer.<br />
Frost with whipped. Spread frosting over top and sides of cake. Sprinkle with crushed peppermints. Freeze until ready to serve. Let cake stand at room temperature 10 minutes before slicing.<br />
</div><div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><a class="zemanta-pixie-a" href="http://www.zemanta.com/" title="Enhanced by Zemanta"><img alt="Enhanced by Zemanta" class="zemanta-pixie-img" src="http://img.zemanta.com/zemified_e.png?x-id=ad30bcf8-feab-4994-8fdb-64540ee59755" style="border: medium none; float: right;" /></a><span class="zem-script more-related pretty-attribution"><script defer="defer" src="http://static.zemanta.com/readside/loader.js" type="text/javascript">
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtsOqyQfoE23SdCUXgr6HAxKk6KbKRCtbtnvNcNC3wLCNdIKu3TCx3S46zibdEsNSk1iis-cnWGut6Ea5Pfwp-MvMjuMkSqMXsRW3kvFVzp0Damvgagqcm5W3k30sJ2UBeERowk5JeU4/s1600/pepper+fry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtsOqyQfoE23SdCUXgr6HAxKk6KbKRCtbtnvNcNC3wLCNdIKu3TCx3S46zibdEsNSk1iis-cnWGut6Ea5Pfwp-MvMjuMkSqMXsRW3kvFVzp0Damvgagqcm5W3k30sJ2UBeERowk5JeU4/s320/pepper+fry.JPG" width="320" /></a></div><br />
I used the turkey meatloaf/meatball recipe that my family has been requesting to stuff and bake these beautiful Italian and Banana Peppers. Gutted them, stuffed them and pan fried them to soften. Then baked with sauce and cheese. What's not to like, right?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVretKUyt-crj-V4vltTPQtWJvjJLgzLc_Bp4ykcCwpA9Tuz2_KJS37HF7M3Bx8PXzY1s00J2ADB8mscJHbOJC3z2hRF97otUdlnu6UzUUTrTcvTEDxbiUzTpS3wRidZ5DX-awJUOkGAM/s1600/before+baking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVretKUyt-crj-V4vltTPQtWJvjJLgzLc_Bp4ykcCwpA9Tuz2_KJS37HF7M3Bx8PXzY1s00J2ADB8mscJHbOJC3z2hRF97otUdlnu6UzUUTrTcvTEDxbiUzTpS3wRidZ5DX-awJUOkGAM/s320/before+baking.JPG" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1FkKKB1MxElUcfCZjboSV-lKB7fWontVCuSfuz5n0JqTg8Z5HKoX1_RjtCWTVbKUUyOR-zKpyCq9mghMPE0VoScp_4YtxrTEOS_tQSs8Ka6qHqT1IDo7R2ScBWf_a0otg9W80vVKbJjw/s1600/assembled.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1FkKKB1MxElUcfCZjboSV-lKB7fWontVCuSfuz5n0JqTg8Z5HKoX1_RjtCWTVbKUUyOR-zKpyCq9mghMPE0VoScp_4YtxrTEOS_tQSs8Ka6qHqT1IDo7R2ScBWf_a0otg9W80vVKbJjw/s320/assembled.JPG" width="320" /></a></div><br />
They totally tasted as good as they look.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpJotVxMeeb9Xi4o5UpfEtywDr1VEmVOmaW2WVDe1RvGdT5x53LiXgBZZKUWVTq0VCpMyqRrlVGwLT3zgHyEuUEf8EGw2tD-o2BaNynv8GYI17wBtMhOlBI40ZFqnZT-wWZrx_45mR_gk/s1600/platedpeppers.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpJotVxMeeb9Xi4o5UpfEtywDr1VEmVOmaW2WVDe1RvGdT5x53LiXgBZZKUWVTq0VCpMyqRrlVGwLT3zgHyEuUEf8EGw2tD-o2BaNynv8GYI17wBtMhOlBI40ZFqnZT-wWZrx_45mR_gk/s200/platedpeppers.JPG" width="200" /></a></div><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/turkey-meatloaf-with-feta-and-sun-dried-tomatoes-recipe/index.html">Use Giada's Meatloaf recipe!</a><br />
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><a class="zemanta-pixie-a" href="http://www.zemanta.com/" title="Enhanced by Zemanta"><img alt="Enhanced by Zemanta" class="zemanta-pixie-img" src="http://img.zemanta.com/zemified_e.png?x-id=b52412ba-70c8-45ac-91b3-f09974a90cf1" style="border: medium none; float: right;" /></a><span class="zem-script more-related pretty-attribution"><script defer="defer" src="http://static.zemanta.com/readside/loader.js" type="text/javascript">
</script></span></div>Katiedidtoohttp://www.blogger.com/profile/15946491902112808444noreply@blogger.com0tag:blogger.com,1999:blog-6833707505036971689.post-91485519438450619072010-09-19T15:28:00.000-04:002010-09-19T15:28:36.795-04:00One Beautiful Pie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXoZITPtHrC9_MaqafB42v0qDar2QxKJ1mPSJtHpQ5kCpncJySdVDFYaMYKTLViD0NDwwcYysyR7TLR_kFK9EYwa38Lfcp5zpXU4moPf3Gp93V2lAPo5boJZTK8FBHF49ebmr3Ei7Ve8Y/s1600/frozen+berry+pie.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXoZITPtHrC9_MaqafB42v0qDar2QxKJ1mPSJtHpQ5kCpncJySdVDFYaMYKTLViD0NDwwcYysyR7TLR_kFK9EYwa38Lfcp5zpXU4moPf3Gp93V2lAPo5boJZTK8FBHF49ebmr3Ei7Ve8Y/s400/frozen+berry+pie.jpg" width="400" /></a></div><div style="color: purple;"><b>This pie is a compilation of all the frozen berries I had left over from the summer... I did buy a bag of rhubarb and 2 fresh apples to add to them.</b></div><br />
<div style="color: purple;"> <b><br />
</b></div><b><span style="color: purple;">There may not be anything lovelier than a pie.</span></b>Katiedidtoohttp://www.blogger.com/profile/15946491902112808444noreply@blogger.com0tag:blogger.com,1999:blog-6833707505036971689.post-8394885227534400082010-09-18T13:08:00.000-04:002010-09-18T13:08:01.391-04:00Cap'n Crunch Halloween Crispies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7ZGMIDB5Y8YsyB0vZ5fF1FsPbH284ltriTeOslQ-FKBLtETRinY4sMRPifsU664Y6fBGxcQejINP4tmWuhNFyQ9ixyb2HwaDATj-kZ2jBqZ11tQH8luVS1ivphywNhMXOInIsgokRDE/s1600/cc+crispies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7ZGMIDB5Y8YsyB0vZ5fF1FsPbH284ltriTeOslQ-FKBLtETRinY4sMRPifsU664Y6fBGxcQejINP4tmWuhNFyQ9ixyb2HwaDATj-kZ2jBqZ11tQH8luVS1ivphywNhMXOInIsgokRDE/s400/cc+crispies.jpg" width="400" /></a><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">The package says they turn green in milk... We just wanted to see what would happen to it in hot marshmallow...</span></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PHw37J2NRiUFjoPnZCG4W3GqpPTxc50DBZoDKINWvhgBlLyAXdg4el-OR-Y66NfcnlSuY_VJamYqXbETdSVt1YL_9Ys-miTcal_8AIze8JLZxxPosNJAkcET0gT_R0FEL4mp7XOzy-w/s1600/HalloweenCaptCrunchHalloween-thumb-330x464-25282.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0PHw37J2NRiUFjoPnZCG4W3GqpPTxc50DBZoDKINWvhgBlLyAXdg4el-OR-Y66NfcnlSuY_VJamYqXbETdSVt1YL_9Ys-miTcal_8AIze8JLZxxPosNJAkcET0gT_R0FEL4mp7XOzy-w/s400/HalloweenCaptCrunchHalloween-thumb-330x464-25282.jpg" width="283" /></a></div>Katiedidtoohttp://www.blogger.com/profile/15946491902112808444noreply@blogger.com0tag:blogger.com,1999:blog-6833707505036971689.post-32226731194607671402010-06-20T22:07:00.000-04:002010-06-20T22:07:38.270-04:00NOT My Mother's Blondies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSV5h4RwIkmSB86fr5pDI4BujXTr95F1VC-tHvooB_1SETDv07ryc6zmjzPAS0gaCNIPLO0WT0zaWsXS4IByRerNU8jXq4JW-GZCs-lLt1w8vsyKdrUDYbXBl0WcO78_drbmkwaF1ZEg/s1600/P1000097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSV5h4RwIkmSB86fr5pDI4BujXTr95F1VC-tHvooB_1SETDv07ryc6zmjzPAS0gaCNIPLO0WT0zaWsXS4IByRerNU8jXq4JW-GZCs-lLt1w8vsyKdrUDYbXBl0WcO78_drbmkwaF1ZEg/s400/P1000097.JPG" width="400" /></a></div><br />
My husband loves hazelnuts. I have a historic love for Blondies.<br />
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These are the <a href="http://www.foodnetwork.com/recipes/guy-fieri/blondies-with-dark-roots-recipe/index.html">Blondies With Dark Roots from the Food Network Magazine</a> and my Mother would have never made this recipe. Too many ingredients.<br />
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My mother made Butterscotch Squares on a regular basis when I was a kid. This new recipe was a hit, but...<br />
<br />
Since I have Executive Power in my kitchen, I will be going back to Mom's recipe. <br />
Forget the coconut, chocolate chips, cream cheese and hazelnuts.<br />
Use more butter, brown sugar and pecans instead.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCySn3MqksvF9mntGPydc2rQnhgw16z8N2CDBXuTrFhQWbpcnSPA_6xw0hljgTHX9A09kMFhTXGB6oNMZvnSjCVFIBh4_vlBmfcZKE7CD_qdsNUJ8rXPDkEL9jaYBxjLOtu2kDOAMmsY/s1600/P1000096.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCySn3MqksvF9mntGPydc2rQnhgw16z8N2CDBXuTrFhQWbpcnSPA_6xw0hljgTHX9A09kMFhTXGB6oNMZvnSjCVFIBh4_vlBmfcZKE7CD_qdsNUJ8rXPDkEL9jaYBxjLOtu2kDOAMmsY/s320/P1000096.JPG" /></a></div>There were, however, no complaints. <br />
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><a class="zemanta-pixie-a" href="http://www.zemanta.com/" title="Enhanced by Zemanta"><img alt="Enhanced by Zemanta" class="zemanta-pixie-img" src="http://img.zemanta.com/zemified_e.png?x-id=f2099f1e-8c48-41ba-846d-7b4053882f21" style="border: medium none; float: right;" /></a><span class="zem-script more-related pretty-attribution"><script defer="defer" src="http://static.zemanta.com/readside/loader.js" type="text/javascript">
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It had such great potential... 2 Cherokee Purples (they are the ones looking a little green in the picture - they are actually dead ripe they just grow that way!) and 2 German Johnson tomatoes fresh from the Farmers Market. I had been dreaming about the return of my favorite tomatoes for weeks.<br />
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The looked so big and beautiful when they were sliced. Juicy and warm tomato-ee smelling...<br />
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You could have used them as stunt doubles for real tomatoes! Just don't put them in your mouth.<br />
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It has been a long time since food disappointed me this badly. They sucked.<br />
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Total mealy mush in the mouth feel department. My close friends will immediately cry "texture issues!" but really these were bad. So bad. So so bad.<br />
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I am currently debating if they are even worth cooking into a spaghetti sauce. sucks.<br />
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<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><a class="zemanta-pixie-a" href="http://www.zemanta.com/" title="Enhanced by Zemanta"><img alt="Enhanced by Zemanta" class="zemanta-pixie-img" src="http://img.zemanta.com/zemified_e.png?x-id=b38c8ffa-ebb3-4677-a6b7-220acd04a745" style="border: medium none; float: right;" /></a><span class="zem-script more-related pretty-attribution"><script defer="defer" src="http://static.zemanta.com/readside/loader.js" type="text/javascript">
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;">My favorite thing about summer.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="color: #990000;">Fresh ripe heirloom tomatoes. Still warm from the sun.</span></div><div style="text-align: center;"><span style="color: #990000;">Sweet onion slices</span></div><div style="text-align: center;"><span style="color: #990000;">Fresh mozzerella (the soft creamy kind)</span></div><div style="text-align: center;"><span style="color: #990000;">Freshly torn basil leaves</span></div><div style="text-align: center;"><span style="color: #990000;">A crushed and minced garlic clove</span></div><div style="text-align: center;"><span style="color: #990000;">Maybe a little cracked black pepper if you are feeling spicy</span></div><div style="text-align: center;"><span style="color: #990000;">Dress with olive oil and red wine or balsamic vinegar</span></div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEDtP5OescVUCrw45a-b9c5D4KDXk5f5gKNxykdCok_7fy5ygICwVCKmjxYU1xlVUwWEH1XHeShw4cKTxzwTKSVkTKJBuwkOE3TpQmWcpp5SKieQAYe04_HEKqQwsHdmkrds__sopqsw/s1600/tomatoes+08+-+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnEDtP5OescVUCrw45a-b9c5D4KDXk5f5gKNxykdCok_7fy5ygICwVCKmjxYU1xlVUwWEH1XHeShw4cKTxzwTKSVkTKJBuwkOE3TpQmWcpp5SKieQAYe04_HEKqQwsHdmkrds__sopqsw/s320/tomatoes+08+-+1.JPG" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I could eat these all day every day. I use them as a side dish, as a salad, as the basis for a spectacular mozzarella BBT sandwich (bacon, basil, tomato), and I have been known to toss them with leftover spaghetti for a snack.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Summer is the only time of year that I eat uncooked tomatoes and I intend to make the most of it.</div>Katiedidtoohttp://www.blogger.com/profile/15946491902112808444noreply@blogger.com0tag:blogger.com,1999:blog-6833707505036971689.post-71057345713318932492010-05-31T10:18:00.000-04:002010-05-31T10:18:39.504-04:00Marge's Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQIfVtTeNGFEn7QLT9YwmP_1sUl8rBSiXrjT6dRlZth0oQ8E7jAhDrpztmXTXEyE_691f2SfpQ4gafvioAnM5vg9p1gf1IrLfHGnGg7G7u_aeYptS4wvGCADGBivpWJqm8awvNjEqbiq0/s1600/marge+brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQIfVtTeNGFEn7QLT9YwmP_1sUl8rBSiXrjT6dRlZth0oQ8E7jAhDrpztmXTXEyE_691f2SfpQ4gafvioAnM5vg9p1gf1IrLfHGnGg7G7u_aeYptS4wvGCADGBivpWJqm8awvNjEqbiq0/s400/marge+brownies.jpg" width="400" /></a></div>I never remember how to make these and they are my husbands favorite. This is his mothers ultimate recipe for team dinners, cast parties, family reunions or just a plain old pot luck. We called her to make sure we got them right.<br />
<br />
<div style="color: #20124d; text-align: center;">Marges Brownies</div><div style="color: #20124d; text-align: center;"><br />
</div><div style="color: #20124d; text-align: center;">Make one box of <a class="zem_slink" href="http://en.wikipedia.org/wiki/Chocolate_brownie" rel="wikipedia nofollow" title="Chocolate brownie">chocolate brownies</a>, spread batter in a rectangular <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cookware_and_bakeware" rel="wikipedia nofollow" title="Cookware and bakeware">baking pan</a> </div><div style="color: #20124d; text-align: center;">and <a class="zem_slink" href="http://en.wikipedia.org/wiki/Baking" rel="wikipedia nofollow" title="Baking">bake</a> to the box directions.</div><div style="color: #20124d; text-align: center;"><br />
</div><div style="color: #20124d; text-align: center;">THEN - not before, after.... that's the tricky part... while the brownies are still piping hot...</div><div style="color: #20124d; text-align: center;"><br />
</div><div style="color: #20124d; text-align: center;">cover hot brownies with a layer of <a class="zem_slink" href="http://en.wikipedia.org/wiki/Walnut" rel="wikipedia nofollow" title="Walnut">walnuts</a></div><div style="color: #20124d; text-align: center;">cover the walnuts with <a class="zem_slink" href="http://en.wikipedia.org/wiki/Marshmallow" rel="wikipedia nofollow" title="Marshmallow">marshmallows</a></div><div style="color: #20124d; text-align: center;">cover the marshmallows with chocolate <a class="zem_slink" href="http://en.wikipedia.org/wiki/Fudge" rel="wikipedia nofollow" title="Fudge">fudge</a> frosting</div><div style="color: #20124d; text-align: center;"><br />
</div><div style="color: #20124d; text-align: center;">Do all of this as quickly as you can because it has to go together while everything is hot </div><div style="color: #20124d; text-align: center;">...the marshmallows and the frosting get all melty together...</div><br />
And then you have to hide them so they don't disappear before they get where they need to go.<br />
<br />
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/566aa88a-68ae-4722-ad48-8ba8d415d643/" title="Reblog this post [with Zemanta]"><img alt="Reblog this post [with Zemanta]" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=566aa88a-68ae-4722-ad48-8ba8d415d643" style="border: medium none; float: right;" /></a><span class="zem-script more-related pretty-attribution"><script defer="defer" src="http://static.zemanta.com/readside/loader.js" type="text/javascript">
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLxw1Sr_xkwzDD4QQsNUoMXuXgHgBMwEdpadAQk7EUjGyJzYcJZMKeAIzAPKXgRDriVrTY_AKKSx3OXjRuaY_jzP_GA1r6B-XbfsZADLSlJjlpfbdwDkzbgE05pL6ifbF55A1HCZ2Epc/s1600/Cuban.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="342" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLxw1Sr_xkwzDD4QQsNUoMXuXgHgBMwEdpadAQk7EUjGyJzYcJZMKeAIzAPKXgRDriVrTY_AKKSx3OXjRuaY_jzP_GA1r6B-XbfsZADLSlJjlpfbdwDkzbgE05pL6ifbF55A1HCZ2Epc/s400/Cuban.jpg" width="400" /></a></div><br />
I have been obsessed with cooking <a class="zem_slink" href="http://en.wikipedia.org/wiki/Cuban_cuisine" rel="wikipedia nofollow" title="Cuban cuisine">Cuban food</a> since we came back from Miami where my niece went out and got us the BEST Cuban takeout. So this is my version of Vaca Frita which I made using a <a class="zem_slink" href="http://en.wikipedia.org/wiki/London_broil" rel="wikipedia nofollow" title="London broil">London Broil</a> steak.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ENU3xTh-IqIakYOkURjMW61XK0iWL3nCXn6omYjmrCRasliEARURYvjFdBKjOlmR92zAKadk02f-hBqo9RVPzyXVXFLOswDJFHOmtfth_R9XId3e-Froet5iOCgPHOs2QIsVsMOGFiM/s1600/cuban+beef+boiling.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6ENU3xTh-IqIakYOkURjMW61XK0iWL3nCXn6omYjmrCRasliEARURYvjFdBKjOlmR92zAKadk02f-hBqo9RVPzyXVXFLOswDJFHOmtfth_R9XId3e-Froet5iOCgPHOs2QIsVsMOGFiM/s320/cuban+beef+boiling.jpg" width="320" /></a></div><br />
Step 1: halve an <a class="zem_slink" href="http://en.wikipedia.org/wiki/Onion" rel="wikipedia nofollow" title="Onion">onion</a> and a <a class="zem_slink" href="http://en.wikipedia.org/wiki/Bell_pepper" rel="wikipedia nofollow" title="Bell pepper">bell pepper</a>, cut steak into 4 pieces, cover with water, add a <a class="zem_slink" href="http://en.wikipedia.org/wiki/Bay_leaf" rel="wikipedia nofollow" title="Bay leaf">bay leaf</a> and first boil then simmer for at least 45 minutes.<br />
<br />
You want to cook it enough that it will shred.<br />
<br />
Discard the veggies and save broth for some other use.<br />
<br />
Let the meat cool and then use a fork to shred.<br />
<br />
Marinate the cooked shredded beef for 2 hours in:<br />
2 crushed <a class="zem_slink" href="http://en.wikipedia.org/wiki/Garlic" rel="wikipedia nofollow" title="Garlic">garlic</a> cloves<br />
1/4 C. <a class="zem_slink" href="http://en.wikipedia.org/wiki/Lime_juice" rel="wikipedia nofollow" title="Lime juice">lime juice</a><br />
3 Tablespoons <a class="zem_slink" href="http://en.wikipedia.org/wiki/Olive_oil" rel="wikipedia nofollow" title="Olive oil">olive oil</a><br />
Cracked black pepper<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
Traditionally you fry the beef in batches, but I spread it out on a cookie sheet and put it under the broiler until sizzling and crispy.<br />
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I served it with my favorite yellow rice and black bean salad. Just layer rice, black beans, <a class="zem_slink" href="http://en.wikipedia.org/wiki/Wine" rel="wikipedia nofollow" title="Wine">red</a> onion and dress it with olive oil and <a class="zem_slink" href="http://en.wikipedia.org/wiki/Vinegar" rel="wikipedia nofollow" title="Vinegar">red wine vinegar</a>. Guaranteed yummy. <br />
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/b2f19464-a36b-48f5-88b5-39833df1021d/" title="Reblog this post [with Zemanta]"><img alt="Reblog this post [with Zemanta]" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=b2f19464-a36b-48f5-88b5-39833df1021d" style="border: medium none; float: right;" /></a><span class="zem-script more-related pretty-attribution"><script defer="defer" src="http://static.zemanta.com/readside/loader.js" type="text/javascript">
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<br />
Now - after 13 months of a stove top that has burners that work only part of the time at best - I have a fully functioning stove top.<br />
<br />
At the point where I only had one semi-reliable heating element we had to call in the repair guy who replaced the "guts".<br />
<br />
Now I can boil water in about 35 seconds!<br />
<br />
You cannot imagine how frustrating it was to put pasta on to boil and come back five minutes later to lukewarm water. There is enough swearing going on in my kitchen as it is.<br />
<br />
Now if I can just find a replacement for the oven temperature knob so that it's not approximately 150 degrees off give or take. I will be set.<br />
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/b633df86-109d-462d-ae2c-8f0893919179/" title="Reblog this post [with Zemanta]"><img alt="Reblog this post [with Zemanta]" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=b633df86-109d-462d-ae2c-8f0893919179" style="border: medium none; float: right;" /></a><span class="zem-script more-related pretty-attribution"><script defer="defer" src="http://static.zemanta.com/readside/loader.js" type="text/javascript">
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<br />
I started by needing to make something rather quick for just the two of us and didn't want to go to the grocery store <i>again</i>... so I made a quick check of the pantry and freezer and decided on a jar of Arrabiata sauce (spicy red pepper and tomato sauce) and a pound of bacon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxF2eXRLNP4Ad6g6TuHln4ZuGOUPY8xiwhHfPZVvgOgNAqcyHGbNl-NmGLDNKPABxsq8ItfqrGJMPgIp_uyKDRw-dB5MBTAmWjLgqJOa5vnqj5wsYAX0VGGlRbIJgbcW4bctdmFv5u96w/s1600/bacon.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="135" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxF2eXRLNP4Ad6g6TuHln4ZuGOUPY8xiwhHfPZVvgOgNAqcyHGbNl-NmGLDNKPABxsq8ItfqrGJMPgIp_uyKDRw-dB5MBTAmWjLgqJOa5vnqj5wsYAX0VGGlRbIJgbcW4bctdmFv5u96w/s200/bacon.jpg" width="200" /></a></div>I had a pound of Oscar Mayer Natural Smoked Uncured bacon in the freezer so I cubed it and fried it. I realize that it should have been hog jowls or pancetta or something equally gourmet but this is what I had ok?! Plus no nitrates or nitrites or sulfites or other ites and for someone with an allergy to all of the above this is a bonus. Believe me.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh86hpskEmiKyGbs8z1J0uvSUPJJhpa7kF373YOq5XW6q1BpbEKjPaGbPM5igvwvHFXGr65Qx5h_aGhnS8h1rP8BsfGrQ15msloSKT-8Xv51ywQzzcztHOajyQVlFCBu-jmXWGxi4pynas/s1600/onions.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh86hpskEmiKyGbs8z1J0uvSUPJJhpa7kF373YOq5XW6q1BpbEKjPaGbPM5igvwvHFXGr65Qx5h_aGhnS8h1rP8BsfGrQ15msloSKT-8Xv51ywQzzcztHOajyQVlFCBu-jmXWGxi4pynas/s320/onions.jpg" /></a></div>Chopped a half of a sweet onion I had in the fridge.<br />
<br />
Sauted the onion in bacon grease (don't ya love it??) and then added the jar of Arrabiata AND<br />
<br />
A half cup of the <a href="http://www.ste-michelle.com/wines/columbiaValley/release/12">Chateau Ste. Michelle Reisling</a> (the number one selling American Riesling btw that I bought a bottle of at Costco for the same price you pay for an entire glass in restaurants).<br />
<br />
And effectively put back in the -ites that I dodged with the bacon... sigh.<br />
<br />
I let it simmer while I cooked the rigatoni which requires another post entirely dedicated to how much my stove SUCKS... then mixed the cooked pasta into the sauce and voila!<br />
<br />
It was smoky and bacon-y and the wine was perfect in it. That's it. We ate it all. <br />
<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/f08815a8-d746-4746-90cf-b309bf8d2af6/" title="Reblog this post [with Zemanta]"><img alt="Reblog this post [with Zemanta]" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=f08815a8-d746-4746-90cf-b309bf8d2af6" style="border: medium none; float: right;" /></a><span class="zem-script more-related pretty-attribution"><script defer="defer" src="http://static.zemanta.com/readside/loader.js" type="text/javascript">
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I crave Pork Souvlaki on a regular basis. You could offer it to me at any time day or night and I would jump at the chance to eat it. There is something about lemon and garlic... I would eat anything with lemon, garlic and olive oil poured over it. Probably not peas. Everything else.<br />
<br />
Our community has a surprisingly large Greek population. There's even a <a href="http://www.wsgoc.org/Annunciation_Greek_Orthodox_Church/Greek_Festival.html">Greek Festival at the Annunciation Greek Orthodox Church</a> next weekend! I will be there eating Loukoumades and Souvlaki until I need a nap. Any other day there are dozens of Greek restaurants to choose from. Except Sunday. On Sunday you are on your own. Here is my standard "It's Sunday and I need to have Souvlaki" recipe.<br />
<br />
<div style="color: #990000; text-align: center;"><span style="font-size: large;"><b>Souvlaki </b></span></div><div style="color: #990000; text-align: center;"><b>2 pound pork tenderloin marinated in olive oil, lemon juice and crushed garlic.</b></div><div style="color: #990000; text-align: center;"><b>Grill pork for 35-45 minutes and let rest. Cut into Cubes.</b></div><div style="color: #990000; text-align: center;"><b>(traditionally you cube it first, then marinate, then grill on kabob skewers)</b></div><div style="color: #990000; text-align: center;"><b><br />
</b></div><div style="color: #990000; text-align: center;"><b>Assemble into sandwiches with</b></div><div style="color: #990000; text-align: center;"><b>pita bread</b></div><div style="color: #990000; text-align: center;"><b>red onion slices</b></div><div style="color: #990000; text-align: center;"><b>bell pepper slices</b></div><div style="color: #990000; text-align: center;"><b>lettuce</b></div><div style="color: #990000; text-align: center;"><b>my version of tzatziki sauce:</b></div><div style="color: #990000; text-align: center;"><b>plain Greek yogurt or sour cream mixed with shredded cucumber and a little garlic</b></div><div style="color: #990000; text-align: center;"><b>(I am tempted to add more lemon and olive oil to the mix next time...)</b></div><br />
We had it tonight with a chilled Riesling and it was delicious!!<br />
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<div class="zemanta-pixie" style="height: 15px; margin-top: 10px;"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/2f91c582-7c0b-498d-8e07-a6f72cc099c1/" title="Reblog this post [with Zemanta]"><img alt="Reblog this post [with Zemanta]" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=2f91c582-7c0b-498d-8e07-a6f72cc099c1" style="border: medium none; float: right;" /></a><span class="zem-script more-related pretty-attribution"><script defer="defer" src="http://static.zemanta.com/readside/loader.js" type="text/javascript">
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1 Tbl Sandra Lee Dry Rub* </div><div style="text-align: center;">1 kid sized box of raisins</div><div style="text-align: center;">Saute until tomato juice has reduced.</div><div style="text-align: center;">(this is enough filling for about 10 well filled Empanadas)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I am afraid of pastry.</div><div style="text-align: center;">So I used the large sized buttery biscuits that come in a tube.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtUhVnMnI5Nuba098Pq0lbM1Ey1JkVYSSR0etxGk58QpvV3c88ipk9e1gxJnibp9QgHEzdzAmBO_yvqz-DSY1cVCKdc3nBScrPkE1vHTLzi3ROfJBUYccEOku5fLO5LNkLYwac0IL-hg/s1600/Photo0627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtUhVnMnI5Nuba098Pq0lbM1Ey1JkVYSSR0etxGk58QpvV3c88ipk9e1gxJnibp9QgHEzdzAmBO_yvqz-DSY1cVCKdc3nBScrPkE1vHTLzi3ROfJBUYccEOku5fLO5LNkLYwac0IL-hg/s400/Photo0627.jpg" width="400" /></a></div><div style="text-align: center;">Use 2 biscuits for each Empanada. Press them out flat. Top one with about 1/4 Cup of Picadillo and lay the second biscuit on top. Crimp the edges with a fork and bake for about 15 minutes at 350 degrees.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtDrY-XBMsMCE6-hLzYgz7XqzyYLhplS6tNDSYcM6fJkfOotA5BXglRQCKvn9MygqAIKilePG95124Y7VVax-f8tUcDbRDam12lI0FzMk1NGv7KbKhWI_3Exule2mvpEB7YIWB7OS4yM/s1600/Photo0630.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtDrY-XBMsMCE6-hLzYgz7XqzyYLhplS6tNDSYcM6fJkfOotA5BXglRQCKvn9MygqAIKilePG95124Y7VVax-f8tUcDbRDam12lI0FzMk1NGv7KbKhWI_3Exule2mvpEB7YIWB7OS4yM/s400/Photo0630.jpg" width="400" /></a></div><div style="text-align: center;">I would suggest making more than you think you need - these are delicious.<br />
<br />
<div style="text-align: left;"><span style="font-size: x-small;">* Sandra's Sassy All-Purpose Rub (from Sandra Lee Semi-Homemade Grilling)<br />
2 packets (1.25 oz. each) original chili seasoning, McCormick<br />
3 tbsp granulated garlic, Spice Hunter<br />
1 tbsp kosher salt<br />
1 tbsp salt-free, all-purpose seasoning, McCormick<br />
2 tbsp sugar<br />
<br />
In a medium bowl, combine all ingredients. Store in airtight container in cool, dry place or freezer.</span> </div></div><div style="text-align: left;"><span style="font-size: x-small;"><br />
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</span></div><div class="zemanta-pixie" style="height: 15px; margin-top: 10px; text-align: left;"><span style="font-size: x-small;"><a class="zemanta-pixie-a" href="http://reblog.zemanta.com/zemified/9fb84b99-2695-4228-a964-a61a7e1a083f/" title="Reblog this post [with Zemanta]"><img alt="Reblog this post [with Zemanta]" class="zemanta-pixie-img" src="http://img.zemanta.com/reblog_e.png?x-id=9fb84b99-2695-4228-a964-a61a7e1a083f" style="border: medium none; float: right;" /></a></span><span class="zem-script more-related pretty-attribution"><script defer="defer" src="http://static.zemanta.com/readside/loader.js" type="text/javascript">
</script></span></div>Katiedidtoohttp://www.blogger.com/profile/15946491902112808444noreply@blogger.com0tag:blogger.com,1999:blog-6833707505036971689.post-28908758788820345432010-04-22T11:13:00.000-04:002010-04-22T11:13:03.702-04:00Syrup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_GwgwHB0OUWs8Z9mqAQkNvM77ymrt878S5tlP90POAfcoHzGeH8j4_MTqBj7BovRfjEL4TRhww644_ZuzjlYQeGVlcccTNBblLQ8nITbKirp6BA9Uk955VPQIOA8Biofm1cAJUh-00A/s1600/syrup.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha_GwgwHB0OUWs8Z9mqAQkNvM77ymrt878S5tlP90POAfcoHzGeH8j4_MTqBj7BovRfjEL4TRhww644_ZuzjlYQeGVlcccTNBblLQ8nITbKirp6BA9Uk955VPQIOA8Biofm1cAJUh-00A/s200/syrup.jpg" width="200" wt="true" /></a></div>You realize that the "syrup" that comes in the bottle shaped like the very nice lady is not syrup right?<br />
<br />
It is high fructose corn syrup flavored with molasses.<br />
<br />
Real syrup is more expensive but it tastes better and is a natural suger. That processed corn syrup stuff will kill you (or go straight to your butt).<br />
<br />
We are a weekend breakfast extravaganza type family (he cooks I sleep in) and we always have syrup around in the supporting role.<br />
<br />
Here are my 2 favorite ways to use syrup:<br />
<br />
1. Heat it up and pour over pancakes, waffles, Monte Cristo Sandwiches... The key is to heat it up. Cold syrup is ok but hot syrup is scrumptious.<br />
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2. Make an oatmeal pie. It's like a soft creamy oatmeal cookie in a pie crust. I love this pie. I buy a big container of oats and then feel justified in making 2 or more pies in a weekend just to use them up...<br />
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</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0F5iVzd_eQdW3XVwKDUZmiPzHZIEN5F1uxv5AWQtWdvJcSM84Mc2990m-wWqKHp4ON_gfVMr4u2uXu6M6fPtE5TLZjWLWLkHczn80Rm7isgBqga7bLCkBlhzoMmxh0vPJEk_rjWgd0cA/s1600/oatmeal_pie2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="110" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0F5iVzd_eQdW3XVwKDUZmiPzHZIEN5F1uxv5AWQtWdvJcSM84Mc2990m-wWqKHp4ON_gfVMr4u2uXu6M6fPtE5TLZjWLWLkHczn80Rm7isgBqga7bLCkBlhzoMmxh0vPJEk_rjWgd0cA/s200/oatmeal_pie2.jpg" width="200" wt="true" /></a><span style="color: #783f04;"><em>Maple Syrup Oatmeal Pie</em></span></div><div style="text-align: left;"><span style="color: #783f04;">1/2 c. maple syrup</span></div><div style="text-align: left;"><span style="color: #783f04;">2 eggs, beaten</span></div><div style="text-align: left;"><span style="color: #783f04;">3/4 c. oatmeal </span></div><div style="text-align: left;"><span style="color: #783f04;">3/4 c. coconut</span></div><div style="text-align: left;"><span style="color: #783f04;">3/4 c. brown sugar</span></div><div style="text-align: left;"><span style="color: #783f04;">1/2 c. very soft butter</span></div><div style="text-align: left;"><span style="color: #783f04;">1/2 c. chopped walnuts</span></div><div style="text-align: left;"><span style="color: #783f04;">1 9" unbaked pie shell</span></div><div style="text-align: left;"><span style="color: #783f04;">Ice cream, optional</span></div><div style="text-align: center;"><span style="color: #783f04;">Preheat oven to 350 degrees. Combine maple syrup, eggs, oatmeal, coconut, brown sugar, butter, raisins and walnuts; mix well. Pour into the pie shell and bake 40-45 minutes, or until the filling browns and a knife blade inserted near the center comes out clean. Cool before serving (with optional ice cream).</span> </div>Katiedidtoohttp://www.blogger.com/profile/15946491902112808444noreply@blogger.com0tag:blogger.com,1999:blog-6833707505036971689.post-46794820172816526492010-04-15T21:10:00.000-04:002010-04-15T21:10:02.848-04:00Lobster Tails<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM5pgwgLYD1FIjgQBO1HP1O43VPmE7uJcXKeOhbzrrHGXBAezya8W8tze4_E588pFtRVLHo3ZCIkL3moagyVUB8J7WlvrN0HZfxaObDzoEmLf3hkRM0bNNJOeXPb4qKqHTqyL2OQQn4Bc/s1600/Lobster+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM5pgwgLYD1FIjgQBO1HP1O43VPmE7uJcXKeOhbzrrHGXBAezya8W8tze4_E588pFtRVLHo3ZCIkL3moagyVUB8J7WlvrN0HZfxaObDzoEmLf3hkRM0bNNJOeXPb4qKqHTqyL2OQQn4Bc/s400/Lobster+1.jpg" width="400" /></a></div><div style="text-align: center;">Our Good Friday meal in Florida before we went home was steak and lobster. </div><div style="text-align: center;">These lobster tails were HUGE and so good!!! </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Butter and smashed fresh garlic smeared across them and then grilled along with the steaks. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I can't imagine how big these lobsters were when they were walking around...</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYx4bWPepLyNpM5ENvxBErZWFw4Hi6BAsm3Z885Rvm4VlDePgqvySqcw-4t5Zb75aIPQswwV8Fc8mmJAB6zVl-tJNUeey3NNrWFQ81MXmITT9neQlAQ2PJcJNvAT0J-UC0-fnkbFD7XpU/s1600/lobster+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYx4bWPepLyNpM5ENvxBErZWFw4Hi6BAsm3Z885Rvm4VlDePgqvySqcw-4t5Zb75aIPQswwV8Fc8mmJAB6zVl-tJNUeey3NNrWFQ81MXmITT9neQlAQ2PJcJNvAT0J-UC0-fnkbFD7XpU/s400/lobster+2.jpg" width="400" /></a></div>Katiedidtoohttp://www.blogger.com/profile/15946491902112808444noreply@blogger.com0tag:blogger.com,1999:blog-6833707505036971689.post-34393111086951846512010-04-06T17:35:00.000-04:002010-04-06T17:35:11.589-04:00Ginormous Grouper Sandwich<div style="text-align: center;">The Cracked Egg Cafe - Big Pine Key - Spring Break in the Florida Keys</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73MhxwJDop6oIJEZCkNA12WVbtq-UJQ_tX3Iq4wcJXyFU5tLIsy3yZZAzTQR2SRYwkDgTt8O7DaWQzHH1AIcQnuCqWqYUxexGk67udRD4FnlQNxggRz1ZYzqPV6YjsKd8-eTnOBVQ3Yg/s1600/Grouper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh73MhxwJDop6oIJEZCkNA12WVbtq-UJQ_tX3Iq4wcJXyFU5tLIsy3yZZAzTQR2SRYwkDgTt8O7DaWQzHH1AIcQnuCqWqYUxexGk67udRD4FnlQNxggRz1ZYzqPV6YjsKd8-eTnOBVQ3Yg/s400/Grouper.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdylnmGyB3P9vk9bM_CPYM3YqtiBS7OVzjIDABU2lCH3jD8ptFflucTs51RwtiPTDtxxMNgjvHcgUdXqnbYLSy7V-fcWr7g2Yibfw9R7w0BzBDtGarDWAIpIvMB2yp9qivhUU_HDabsEU/s1600/Photo0517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdylnmGyB3P9vk9bM_CPYM3YqtiBS7OVzjIDABU2lCH3jD8ptFflucTs51RwtiPTDtxxMNgjvHcgUdXqnbYLSy7V-fcWr7g2Yibfw9R7w0BzBDtGarDWAIpIvMB2yp9qivhUU_HDabsEU/s400/Photo0517.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">And a scrumptious BLT for good measure.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhG9ytyXTayB7P7ZbtW9B_-3kAuvHnyV0SaTH-4gGrSgnLzHGo2aFqvmjJT5oovZdat4GOCNBwml5SQCNQtXoljeM0VwAiXXzhr6aQty8b54VHoKIQ1FLOyufcOI0dduUXjWDT_gyiLyI/s1600/Photo0514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhG9ytyXTayB7P7ZbtW9B_-3kAuvHnyV0SaTH-4gGrSgnLzHGo2aFqvmjJT5oovZdat4GOCNBwml5SQCNQtXoljeM0VwAiXXzhr6aQty8b54VHoKIQ1FLOyufcOI0dduUXjWDT_gyiLyI/s400/Photo0514.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>Katiedidtoohttp://www.blogger.com/profile/15946491902112808444noreply@blogger.com0tag:blogger.com,1999:blog-6833707505036971689.post-76006751373401478182010-03-18T20:01:00.000-04:002010-03-18T20:01:00.524-04:00Ode To A Potato Masher<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe618m_TfyfQoF_xubgzbmQ_sc5sG9K8bNkUzZisrTlOARiwv0jCdQd3r2FpYp8Sngxb2mbbpYyBxsoBeRdBdMM7GDL4GWIpqc8XuYjsLm29gSgsESQDZMXFd78-z249FdyN2IGi2uSR4/s1600-h/Photo0458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe618m_TfyfQoF_xubgzbmQ_sc5sG9K8bNkUzZisrTlOARiwv0jCdQd3r2FpYp8Sngxb2mbbpYyBxsoBeRdBdMM7GDL4GWIpqc8XuYjsLm29gSgsESQDZMXFd78-z249FdyN2IGi2uSR4/s400/Photo0458.jpg" width="400" /></a></div>This potato masher is probably the most used piece of kitchen equipment that I own. No joke. I use it most often for the function you see in the picture above; crumbling meat while it cooks. Specifically Italian sausage, the most used ingredient in my kitchen. I also use it to mix, kneed and stir a wide variety of things that I cook. It is almost always out of the drawer and if I can see it I am using it.<br />
<br />
My potato masher is without a doubt the most versatile utensil that resides in my kitchen.<br />
<br />
Come to think of it... there are a number of things that I absolutely love in this picture.<br />
<br />
My Calphalon pans given to me by my Grandma Trant when I stupidly got married the first time.<br />
Sweet onions. Yum.<br />
Paper plates; the invention that saves my sanity not the rainforest.<br />
A cotton kitchen towel that says "I am not a paper towel" (it cancels out the paper plates).<br />
My Kettle of Fish that was given to me by my Grandma Schantz when I was in college. It is the thing that makes every kitchen in every house I have ever lived in feel like her kitchen did; home.Katiedidtoohttp://www.blogger.com/profile/15946491902112808444noreply@blogger.com2tag:blogger.com,1999:blog-6833707505036971689.post-25518549361054087402010-03-15T16:00:00.009-04:002010-03-15T16:00:00.365-04:00My Husbands Favorite Burger<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySzNSnFQ5Jz6wO3nRBXtCnhqGrrrUYgnlE40C90OEIWZ5uDjbT4e1LXt5PpJ74aNo75PYKZf8ly-szdavYADziE5yZcJgJX6qmRSRyXf0fNldbhQ036MRW_zbtjHl-DA-os-LdbxSSLI/s1600-h/poster_cheeseburger.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhySzNSnFQ5Jz6wO3nRBXtCnhqGrrrUYgnlE40C90OEIWZ5uDjbT4e1LXt5PpJ74aNo75PYKZf8ly-szdavYADziE5yZcJgJX6qmRSRyXf0fNldbhQ036MRW_zbtjHl-DA-os-LdbxSSLI/s200/poster_cheeseburger.jpg" width="200" /></a></div>Cheeseburgers in Paradise is a song, a restaurant, and an actual burger. The Elder Food Taster loves the dockside burger that can be found as the Special at one of Jimmy Buffett's restaurants; Cheeseburgers in Paradise.<br />
<br />
Jimmy gave the recipe for his epic burger to Emeril and it is posted on the Foodnetwork website. In the spirit of my sister's sandwich post I decided to follow the recipe and recreate my husband's favorite Buffett burger; The Dockside Burger.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSgCaXU1dptQZD0tulJYE0S_sx2BxPraQYJS6maLMD-IEcjoqWcOfqzzMt1yyhvWq_3n1d1P3FdmfBk-TkaRaUPilhXD0rLp2gosSxPly-l_0tqG5v2tVtcyCzxCz5_W1qJ_rjV0QtnQ0/s1600-h/Photo0433.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSgCaXU1dptQZD0tulJYE0S_sx2BxPraQYJS6maLMD-IEcjoqWcOfqzzMt1yyhvWq_3n1d1P3FdmfBk-TkaRaUPilhXD0rLp2gosSxPly-l_0tqG5v2tVtcyCzxCz5_W1qJ_rjV0QtnQ0/s320/Photo0433.jpg" /></a></div><br />
The basic <a href="http://www.foodnetwork.com/recipes/emeril-live/jimmy-buffetts-cheeseburger-in-paradise-recipe/index.html">Cheeseburger in Paradise hamburger recipe</a> uses these ingredients: ground beef salt, black pepper, garlic salt, onion salt and celery salt. <br />
<br />
I modified (of course) to eliminate the plain salt and the salt in the onion salt; I just used onion powder.<br />
<br />
The resulting burger was delicious! Drink it with a Landshark Lager for the full Buffett experience. You definitely could cut down on the salt and next time I may eliminate it entirely. That would mean garlic, onion, black pepper, and celery seed. (We are hard core lovers of a good Chicago Dog and therefor keep the spice cabinet stacked with celery seed.)<br />
<br />
The Dockside Burger is one of the daily specials at <a href="http://www.cheeseburgerinparadise.com/">Cheeseburger in Paradis</a>e; Thursday I think. Unfortunately we could not remember specifically what it was topped with. Fortunately the Myrtle Beach restaurant is open on Sunday nights and we called to ask what was on it. I bet we made their night. "<i>Ummmm Hi. We are grilling burgers and we wanted to make one just like yours...</i>"<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KRRZrkjY8BBjcjJU_awgX8bfDnjxGCrDNnxaktJqPOOSDsPXkhDT3OW_ObFb5iDfN9YGyuS-IvJABgsjC3hJSy_gL1QiVCpzJtP-nM9y0IR8Wdy28RLlJNM90ffmROlvFB4kz8gMl6k/s1600-h/jo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9KRRZrkjY8BBjcjJU_awgX8bfDnjxGCrDNnxaktJqPOOSDsPXkhDT3OW_ObFb5iDfN9YGyuS-IvJABgsjC3hJSy_gL1QiVCpzJtP-nM9y0IR8Wdy28RLlJNM90ffmROlvFB4kz8gMl6k/s400/jo.jpg" width="400" /></a></div><div style="text-align: center;">Jimmy Buffet's Cheeseburger in Paradise Dockside Burger:</div><div style="text-align: center;">Velveeta Cheese, onions, hamburger dills and sweet relish. </div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQlLzrgZWHL4t6bWp2KcSHXx1SSN-7SSfHccAb5XQoSWqPSQYtwkSWx10Tfo_WXnkNgEhRpCrMVBfNQR2jRGcb-wgboPmyGgQFhTPcI0-f1lWj_x_ybIhCoulPh-aYjG6Xgxqh8aAbCc/s1600-h/kat.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqQlLzrgZWHL4t6bWp2KcSHXx1SSN-7SSfHccAb5XQoSWqPSQYtwkSWx10Tfo_WXnkNgEhRpCrMVBfNQR2jRGcb-wgboPmyGgQFhTPcI0-f1lWj_x_ybIhCoulPh-aYjG6Xgxqh8aAbCc/s200/kat.jpg" width="200" /></a></div>Mine was the burger of my childhood:<br />
Velveeta (cut from the block), onion, ketchup and mustard<br />
(with maybe one pickle if I felt adventurous)<br />
<div class="separator" style="clear: both; text-align: center;"></div>Katiedidtoohttp://www.blogger.com/profile/15946491902112808444noreply@blogger.com0tag:blogger.com,1999:blog-6833707505036971689.post-63544318788151831682010-03-14T19:56:00.000-04:002010-03-14T19:56:08.734-04:00I Don't Know How I Screwed This One Up...I promised failures! Well here's a good one; unfortunately rather typical for me.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDtfMijDpS2tkmwhNZQoKrWizwYXt7OFJHIdLbmaI95IEU0-VLeDD78bVoUx54qG9wC9wo0OhdMZoxC0Qz6DHXVrmatBej1EIu0T-AJgim1sxtiDOZ3VDvP4Kg6rYeLiiCIkVxKeZ29M/s1600-h/rice_krispies.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkDtfMijDpS2tkmwhNZQoKrWizwYXt7OFJHIdLbmaI95IEU0-VLeDD78bVoUx54qG9wC9wo0OhdMZoxC0Qz6DHXVrmatBej1EIu0T-AJgim1sxtiDOZ3VDvP4Kg6rYeLiiCIkVxKeZ29M/s320/rice_krispies.jpg" width="222" /></a></div><br />
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You recognize this right?<br />
Rice Krispies...<br />
I decided to make Rice Krispie Treats because there was a sale on strawberry flavored marshmallows...<br />
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I have been waiting for the inspiration to make them but had not found quite the right time and the giant family sized box sat up on the shelf for 2 months at least.<br />
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Why I decided that Friday night was the perfect time to make these I do not know. One food taster in the hospital and the other in bed with a stomach bug and a very LARGE number of things on my mind...<br />
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GIANT box plus TWO bags of marshmallows should equal a double batch.<br />
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EXCEPT... something distracted me. 6 Tablespoons of butter, 2 bags of strawberry marshmallows, and 6 cups of cereal. Wrong. For whatever reason I forgot the second 6 cups of cereal. It should have been 12 Cups.<br />
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The really dumb part was that after I had mixed it all up I actually added more cereal because it looked too marshmallowee. SO what I ended up with is:<br />
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<div style="text-align: center;"> Very Very Gooey, Very Strawberryee, Not So Crispy Rice Krispies. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhisKU7fRzDJNf_ITC2jQ-58XpYiS_TsAPXG8jUrLq3Pvtq-eqIqFGrYIkMfVypgxE-PjD2goIc8YvmhZZBRy_F-AS4arpsmh6zgkS5OTwX2sZYYelN0nFBLE0LccyW-0Ix4EufQywnfEA/s1600-h/Krispies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhisKU7fRzDJNf_ITC2jQ-58XpYiS_TsAPXG8jUrLq3Pvtq-eqIqFGrYIkMfVypgxE-PjD2goIc8YvmhZZBRy_F-AS4arpsmh6zgkS5OTwX2sZYYelN0nFBLE0LccyW-0Ix4EufQywnfEA/s400/Krispies.jpg" width="400" /></a></div>Katiedidtoohttp://www.blogger.com/profile/15946491902112808444noreply@blogger.com1tag:blogger.com,1999:blog-6833707505036971689.post-43077233547455819822010-03-12T14:11:00.000-05:002010-03-12T14:11:51.043-05:00Kerry's SandwichesKerry Guest Blogs – Sandwich Recipes<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3OACXLdzeDqciZx19OIXAusN5-nu1m4V8OYlCLSlkaBzJa7RjWVdVdihioCgUzAt5E7NgcE2f9xnPH1IJJfT4iX6l2F9tT38ygJRZNoC05WuOFqsPxXQMCn1ITr4NGPlXB7WT2Nixq18/s1600-h/kerrys+sandwich.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3OACXLdzeDqciZx19OIXAusN5-nu1m4V8OYlCLSlkaBzJa7RjWVdVdihioCgUzAt5E7NgcE2f9xnPH1IJJfT4iX6l2F9tT38ygJRZNoC05WuOFqsPxXQMCn1ITr4NGPlXB7WT2Nixq18/s320/kerrys+sandwich.jpg" /></a></div><br />
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Sandwich recipes seem silly. Anyone can make a sandwich, right? It’s essentially bread filled with some form of protein, veggies, and something squishy like mayo or mustard. You certainly don’t need a recipe to make one, but it’s something you might seriously want to try. I get much better results when I use a recipe for a sandwich, which is funny as I often forgo recipes on more complicated fare. <br />
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<a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1911372">This week, I made this recipe! </a><br />
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Chicken and Roquefort Sandwiches from Cooking Light. After his first bite, my husband exclaimed, “I would pay $7 for this sandwich!” I can’t say that he has ever put a monetary value on my cooking before. Maybe it’s the PhD in economics he’s working on, or maybe it was just that good. I have chosen to believe the latter, and I wholeheartedly agree. It was a sandwich worth ordering at a restaurant. Preferably, with a side of the sweet potato fries posted on this very blog. Sandwiches are cheap and quick to make, and a recipe will reaffirm just how delicious they can be. Don’t fool yourself with a thrown together sandwich of your own design. Go for the real deal - use a recipe.<br />
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(Thanks Kerry! You have inspired me; I am going to make Jimmy Buffett's Cheeseburger in paradise this weekend... )Katiedidtoohttp://www.blogger.com/profile/15946491902112808444noreply@blogger.com1