tag:blogger.com,1999:blog-4406594299559777822024-03-13T09:57:21.719-05:002 Cooks in My KitchenJohnnahttp://www.blogger.com/profile/13265748640662134059noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-440659429955977782.post-25849107031155101752010-10-25T13:18:00.000-05:002010-10-25T13:18:37.698-05:00Weekly Menu - 10/24/2010Mom's Meatloaf - T&T with Slow Cooker Mac & Cheese *New Recipe (a la Trisha Yearwood again)<br />
Grilled Ribeye and Potatoes - T&T<br />
Chili w/Corn Dumplings - *New Recipe - I can't wait to try this one!<br />
Grilled Pork Chops - I'm not ready to let the warm weather go!<br />
Loaded Potato Soup - I'll be using the Clam Chowder Recipe from <a href="http://2cooksinmykitchen.blogspot.com/2010/10/clam-chowder.html">HERE</a> as a base.Johnnahttp://www.blogger.com/profile/13265748640662134059noreply@blogger.com0tag:blogger.com,1999:blog-440659429955977782.post-78296794678934419032010-10-19T20:22:00.000-05:002010-10-19T20:22:19.662-05:00Dying to Try<span style="font-family: "Trebuchet MS", sans-serif;">On the menu this week...Chili with Corn Dumplings! YUM! This recipe and photo were posted on the Full Bellies, Happy Kids Blog weeks ago and we're really looking forward to trying it out!</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">What about you? Anyone up for dumplings in their chili?</span><br />
<a href="http://fullbellies.blogspot.com/2010/08/chili-with-corn-dumplings.html"><span style="font-family: "Trebuchet MS", sans-serif;">Recipe - Chili with Corn Dumplings</span></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_tudF8sPAISE/TL5EGb42k0I/AAAAAAAAAEs/pcbGMLjyfYs/s1600/4874067278_89f7a7832e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" ex="true" height="240" src="http://2.bp.blogspot.com/_tudF8sPAISE/TL5EGb42k0I/AAAAAAAAAEs/pcbGMLjyfYs/s320/4874067278_89f7a7832e.jpg" width="320" /></span></a></div>Johnnahttp://www.blogger.com/profile/13265748640662134059noreply@blogger.com0tag:blogger.com,1999:blog-440659429955977782.post-80968020524584855752010-10-19T20:17:00.000-05:002010-10-19T20:17:01.228-05:00Bruschetta Chicken Rolls<span style="font-family: "Trebuchet MS", sans-serif;">Uninspired. Still cooking, nothing very impressive. The recipe below is a "dressed-up" version of the Bruschetta Chicken that is in our regular rotation (<a href="http://www.kraftrecipes.com/recipes/bruschetta-chicken-bake-65546.aspx">link to that recipe here</a>).</span><br />
<span style="font-family: Trebuchet MS;">This recipe uses the same ingredients (except the salad dressing) and puts it in a fancy-shcmancy roll. It also makes the whole dish pretty mushy and wet. I'll be going back to the casserole version.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Recipe from: </span><a href="http://www.kraftrecipes.com/recipes/bruschetta-n-cheese-stuffed-chicken-90708.aspx"><span style="font-family: "Trebuchet MS", sans-serif;">Kraft Food and Family</span></a><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 can Italian Diced Tomatoes</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 1/4 c Mozzarella Cheese (shredded)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 c Fresh Basil (chopped)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 box Stuffing Mix</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 lb Boneless Skinless Chicken Breasts - I used 2 large breasts</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/2 c Roasted Red Pepper Italian with Parmesan Salad Dressing (Kraft, since it's their recipe)</span><br />
<br />
<ol><li><span style="font-family: "Trebuchet MS", sans-serif;">Combine tomatoes, 1/2 c cheese, basil, and stuffing mix. Stir until moistened.</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Using meat mallet, pound chicken breasts to 1/4" thick. (Wrap in plastic wrap to minimize mess.)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Spread filling mixture evenly over chicken pieces.</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Roll chicken tightly and place seam-down in 13"x9" casserole dish. Drizzle evenly with dressing.</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Bake 40 minutes at 350. Sprinkle chicken with remaining cheese and bake 5 minutes more until cheese is melted.</span></li>
</ol><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_tudF8sPAISE/TL5C5wbfKsI/AAAAAAAAAEo/KY7MtwikmIQ/s1600/2010-10-13+19.48.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="296" src="http://1.bp.blogspot.com/_tudF8sPAISE/TL5C5wbfKsI/AAAAAAAAAEo/KY7MtwikmIQ/s320/2010-10-13+19.48.16.jpg" width="320" /></a></div>Johnnahttp://www.blogger.com/profile/13265748640662134059noreply@blogger.com0tag:blogger.com,1999:blog-440659429955977782.post-81079243962263066292010-10-12T21:41:00.000-05:002010-10-12T21:41:06.783-05:00Chess Dump Cake<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Super rich and very yummy.</strong></span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><u>Crust</u></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 Butter Recipe Golden Cake Mix</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 Egg</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 Stick Butter (melted)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Combine and press into bottom of 9x13 casserole dish (sprayed lightly with nonstick)</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;"><u>Topping</u></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 Box Confectioner's Sugar (3 3/4 cups)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 Eggs</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 Cream Cheese (8 oz package)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Combine all ingredients and mix for 5 minutes (should be thin and smooth). Pour over crust.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Bake at 350 for 35 minutes, let cool until set.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_tudF8sPAISE/TLUcH9pNIaI/AAAAAAAAAEk/VQ85HOYhxFw/s1600/2010-10-12+20.46.38-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="http://3.bp.blogspot.com/_tudF8sPAISE/TLUcH9pNIaI/AAAAAAAAAEk/VQ85HOYhxFw/s320/2010-10-12+20.46.38-1.jpg" width="292" /></a></div>Johnnahttp://www.blogger.com/profile/13265748640662134059noreply@blogger.com1tag:blogger.com,1999:blog-440659429955977782.post-37026939815551625342010-10-12T21:34:00.000-05:002010-10-12T21:34:51.286-05:00Buck-Fifty Dinner<span style="font-family: "Trebuchet MS", sans-serif;">Tonight we ate dinner for $1.57...total.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_tudF8sPAISE/TLUaDzFK7OI/AAAAAAAAAEg/BY0sxTgrOEI/s1600/2010-10-12+19.39.00-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" ex="true" height="273" src="http://4.bp.blogspot.com/_tudF8sPAISE/TLUaDzFK7OI/AAAAAAAAAEg/BY0sxTgrOEI/s320/2010-10-12+19.39.00-1.jpg" width="320" /></span></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 lb boneless skinless chicken thighs ($1.07/lb)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Pantai Chili Garlic Sauce</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Low Sodium Soy Sauce</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Garlic Salt (to taste)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Taco Rice (1/2 a package $1.00/pk)</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Cut fat from chicken, season with garlic salt and a few drops of Low Sodium Soy Sauce.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Grill on low heat until juices run clear, brush both sides with Chili Garlic Sauce.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Serve with rice or noodles.</span>Johnnahttp://www.blogger.com/profile/13265748640662134059noreply@blogger.com0tag:blogger.com,1999:blog-440659429955977782.post-64524224017155916972010-10-11T20:20:00.000-05:002010-10-11T20:20:19.557-05:00Broiler Chicken with Peppers and Onions<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_tudF8sPAISE/TLO3pE83SUI/AAAAAAAAAEc/qQtNl6coH8c/s1600/2010-08-19+18.50.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="240" src="http://3.bp.blogspot.com/_tudF8sPAISE/TLO3pE83SUI/AAAAAAAAAEc/qQtNl6coH8c/s320/2010-08-19+18.50.41.jpg" width="320" /></a></div><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Super simple, super delicious.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">1-2 pounds boneless skinless chicken breasts</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 bell peppers</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 onions</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Seasoning - I use 1 packet of fajita season + garlic powder, cumin, chipotle, soy sauce...etc</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 T oil</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1/4 - 1/2 c water</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Cut chicken, peppers, onions into 2" square pieces </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">In large plastic zip-top bag combine oil, water, and seasoning.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Add meat and vegetables and toss to coat.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Spread over large cookie sheet or broiler pan.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Broil at 425 (use convection broil if you have it) until done to your liking. 10-20 minutes.</span>Johnnahttp://www.blogger.com/profile/13265748640662134059noreply@blogger.com0tag:blogger.com,1999:blog-440659429955977782.post-24390589073071679442010-10-11T13:04:00.000-05:002010-10-11T13:04:55.254-05:00Weekly Menu - 10/10/2010<span style="font-family: "Trebuchet MS", sans-serif;">Chicken with Peppers and Onions - T&T</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Mixed Greens with Sausage and Tomatoes - T&T</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Salisbury Steak - T&T</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Grilled Steaks - T&T</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><a href="http://www.kraftrecipes.com/recipes/bruschetta-n-cheese-stuffed-chicken-90708.aspx">Bruschetta Chicken Rolls</a> - *New Recipe (scheduled last week)</span>Johnnahttp://www.blogger.com/profile/13265748640662134059noreply@blogger.com0tag:blogger.com,1999:blog-440659429955977782.post-6559961967595684332010-10-08T20:24:00.000-05:002010-10-08T20:24:28.768-05:00Coming up Soon....<span style="font-family: "Trebuchet MS", sans-serif;">I can't wait to try this! I may or may not pressure cook it, but this </span><a href="http://books.google.com/books?id=yWW-22bcSP4C&pg=PA330&lpg=PA330&dq=peanut+butter+swirl+cheesecake+animal+cracker+crust&source=bl&ots=rfIXDdxuch&sig=0UVJa0bAQQ1sD8mAvv5lJwYCG2s&hl=en&ei=BcOvTO-NAYH6lweNvZznDw&sa=X&oi=book_result&ct=result&resnum=1&ved=0CBIQ6AEwAA#v=onepage&q=peanut%20butter%20swirl%20cheesecake%20animal%20cracker%20crust&f=false"><span style="font-family: "Trebuchet MS", sans-serif;">Peanut Butter Swirl Cheesecake with Animal Cracker Crust</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> from the <em>Pressure Cooker Gourmet Cookbook </em>will be on our plates soon! YUM YUM!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_tudF8sPAISE/TK_EHCxAwvI/AAAAAAAAAEY/yJOZm2Ra9io/s1600/cuisinart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" src="http://1.bp.blogspot.com/_tudF8sPAISE/TK_EHCxAwvI/AAAAAAAAAEY/yJOZm2Ra9io/s1600/cuisinart.jpg" /></a></div>Johnnahttp://www.blogger.com/profile/13265748640662134059noreply@blogger.com0tag:blogger.com,1999:blog-440659429955977782.post-8386609696515707252010-10-08T20:05:00.000-05:002010-10-08T20:05:40.284-05:00Ham and Pineapple Pita Pizza<span style="font-family: "Trebuchet MS", sans-serif;">TGIF, quick and easy tonight - and delicious!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_tudF8sPAISE/TK-_qUQrDAI/AAAAAAAAAEU/uxN3DqJ3e9g/s1600/pita+pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="180" src="http://1.bp.blogspot.com/_tudF8sPAISE/TK-_qUQrDAI/AAAAAAAAAEU/uxN3DqJ3e9g/s320/pita+pizza.jpg" width="320" /></a></div><br />
<ol><li><span style="font-family: "Trebuchet MS", sans-serif;">Toast whole pita breads in a 375 oven. (We like whole wheat, use whatever you like/have, or sub flatbread - *note, gyro bread and pita bread are not the same thing, you need the pocket to get them crispy)</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Spoon on your favorite pizza sauce and spread all the way to the edge with the back of the spoon.</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Top with shredded cheese and your favorite toppings.</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Return to oven until cheese is melted and slightly browned.</span></li>
</ol><span style="font-family: "Trebuchet MS", sans-serif;">Tonight I topped our pizzas with leftover smoked ham (thanks to my brother) and pineapple tidbits. We also like using BBQ sauce, chicken, and red onions; or pepperoni and mushrooms.</span>Johnnahttp://www.blogger.com/profile/13265748640662134059noreply@blogger.com0tag:blogger.com,1999:blog-440659429955977782.post-1973472887827574902010-10-07T21:44:00.000-05:002010-10-07T21:44:57.108-05:00Slow Cooker Chicken Taco Soup<span style="font-family: "Trebuchet MS", sans-serif;">Guess who had dinner ready and waiting when I got home from work today...</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_tudF8sPAISE/TK6FgxAHkXI/AAAAAAAAAEQ/yD_4uRSC-kc/s1600/2010-10-07+21.12.49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="240" src="http://4.bp.blogspot.com/_tudF8sPAISE/TK6FgxAHkXI/AAAAAAAAAEQ/yD_4uRSC-kc/s320/2010-10-07+21.12.49.jpg" width="320" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I have a love hate relationship with my crockpot. I love the idea of a one pot dinner, I love the idea of a meal cooking while I'm not. But -- I hate all of the precooking that is usually involved, I hate the texture of the meat and vegetables that are cooked past their prime.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">That's not the case at all with this soup/stew/chili. Everything is added to the pot, nothing is precooked, and nothing comes out overcooked. Definitely a keeper and a great quick slow-cooking meal for those cool nights we're enjoying.</span><br />
<br />
<h3><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients</span></h3><div class="plaincharacterwrap"><span style="font-family: "Trebuchet MS", sans-serif;">1 onion, chopped</span></div><div class="plaincharacterwrap"><span style="font-family: "Trebuchet MS", sans-serif;">1 (16 ounce) can chili beans</span></div><div class="plaincharacterwrap"><span style="font-family: "Trebuchet MS", sans-serif;">1 (15 ounce) can black beans</span></div><div class="plaincharacterwrap"><span style="font-family: "Trebuchet MS", sans-serif;">1 (15 ounce) can whole kernel corn, drained</span></div><div class="plaincharacterwrap"><span style="font-family: "Trebuchet MS", sans-serif;">1 (8 ounce) can tomato sauce</span></div><div class="plaincharacterwrap"><span style="font-family: "Trebuchet MS", sans-serif;">1 (12 fluid ounce) bottle of Bud Light Lime (use what you have or sub chicken broth)</span></div><div class="plaincharacterwrap"><span style="font-family: "Trebuchet MS", sans-serif;">2 (10 ounce) cans medium Rotel</span></div><div class="plaincharacterwrap"><span style="font-family: "Trebuchet MS", sans-serif;">1-2 (1.25 ounce) packages taco seasoning</span></div><div class="plaincharacterwrap"><span style="font-family: "Trebuchet MS", sans-serif;">Cumin and Garlic Powder (to taste)</span></div><div class="plaincharacterwrap"><span style="font-family: "Trebuchet MS", sans-serif;">1 lb boneless skinless chicken breast or tenders</span></div><div class="plaincharacterwrap"><span style="font-family: "Trebuchet MS", sans-serif;">shredded cheese</span></div><div class="plaincharacterwrap"><span style="font-family: "Trebuchet MS", sans-serif;">sour cream</span></div><div class="plaincharacterwrap"><span style="font-family: "Trebuchet MS", sans-serif;">chili lime tortilla strips (Texas Toast brand - or sub corn or tortilla chips)</span></div><div class="plaincharacterwrap"><br />
</div><ol><li><div class="plaincharacterwrap"><span style="font-family: "Trebuchet MS", sans-serif;">Add all ingredients to crockpot, with chicken on top. Push chicken down til just covered in liquid.</span></div></li>
<li><div class="plaincharacterwrap"><span style="font-family: "Trebuchet MS", sans-serif;">Turn crockpot on low for 5 hours. After 5 hours, shred chicken. Continue cooking on low for 2-3 hours.</span></div></li>
<li><div class="plaincharacterwrap"><span style="font-family: "Trebuchet MS", sans-serif;">Top with cheese, sour cream, and tortilla strips.</span></div></li>
<li><div class="plaincharacterwrap"><strong><span style="font-family: "Trebuchet MS", sans-serif;">Wash 1 pot, 1 spoon.</span></strong></div></li>
</ol><div class="plaincharacterwrap"><br />
</div>Johnnahttp://www.blogger.com/profile/13265748640662134059noreply@blogger.com0tag:blogger.com,1999:blog-440659429955977782.post-9930405830836368832010-10-06T21:42:00.000-05:002010-10-06T21:42:06.128-05:00Key Lime Cake - ala Trisha Yearwood<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Trebuchet MS", "sans-serif"; mso-bidi-font-size: 11.0pt;"><span style="font-family: "Trebuchet MS", sans-serif;">I am becoming a huge fan of Trisha Yearwood, but not in the way you might think.<span style="mso-spacerun: yes;"> </span>She has 2 cookbooks – Home Cooking w/Trisha Yearwood and Georgia Cooking in an Oklahoma Kitchen and the featured recipes that I’ve seen have me pretty excited!<span style="mso-spacerun: yes;"> </span>I love all things Key Lime, so this cake was a no-brainer for me:</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Trebuchet MS", sans-serif;"><span><shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"><stroke joinstyle="miter"></stroke><formulas><f eqn="if lineDrawn pixelLineWidth 0"></f><f eqn="sum @0 1 0"></f><f eqn="sum 0 0 @1"></f><f eqn="prod @2 1 2"></f><f eqn="prod @3 21600 pixelWidth"></f><f eqn="prod @3 21600 pixelHeight"></f><f eqn="sum @0 0 1"></f><f eqn="prod @6 1 2"></f><f eqn="prod @7 21600 pixelWidth"></f><f eqn="sum @8 21600 0"></f><f eqn="prod @7 21600 pixelHeight"></f><f eqn="sum @10 21600 0"></f></formulas><path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"></path><lock aspectratio="t" v:ext="edit"></lock></shapetype></span></span></div><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="http://2.bp.blogspot.com/_tudF8sPAISE/TK0yVyimEDI/AAAAAAAAAEM/pY0hGVIRv_8/s1600/yearwood-lime-cake-1-0410-mdn.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" ex="true" height="320" src="http://2.bp.blogspot.com/_tudF8sPAISE/TK0yVyimEDI/AAAAAAAAAEM/pY0hGVIRv_8/s320/yearwood-lime-cake-1-0410-mdn.jpg" width="240" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Photo : Home Cooking with Trisha Yearwood</span></td></tr>
</tbody></table><div class="MsoNormal" style="margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; mso-outline-level: 2;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><u><span style="font-family: "Trebuchet MS", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;">Cake</span></span></u><span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 3-ounce package lime-flavored gelatin<br />
1 1/3 c granulated sugar<br />
2 c sifted all-purpose flour<br />
½ t salt<br />
1 t baking powder<br />
1 t baking soda<br />
5 large eggs, slightly beaten<br />
1½ c vegetable oil<br />
¾ c orange juice<br />
1 T lemon juice<br />
½ t vanilla extract<br />
½ c Key lime juice (from about 25 small Key limes or 4 large regular limes)<br />
½ c confectioners’ sugar</span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><u><span style="font-family: "Trebuchet MS", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";"><span style="font-family: "Trebuchet MS", sans-serif;">Cream Cheese Icing</span></span></u><span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">½ c (1 stick) butter, room temperature<br />
1 8-ounce package cream cheese, room temperature<br />
1 1-pound box confectioners’ sugar</span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Trebuchet MS", sans-serif;"><span>Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Trebuchet MS", sans-serif;"><span>In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Add the eggs, oil, orange juice, lemon juice, and vanilla and mix to combine. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. </span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Trebuchet MS", sans-serif;"><span>Cool the layers in the pans for 5 minutes then turn out onto cooling racks. </span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Trebuchet MS", sans-serif;"><span>While the layers are still hot, mix the lime juice and confectioners’ sugar<br />
and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Trebuchet MS", sans-serif;"><span>Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Trebuchet MS", sans-serif;"><span><em>I made the cake in a 9x13 casserole and the outside got browner than I would have liked before the middle was set. I reccommend taking time to make this as a layer cake and watch your cooking time. The icing was thick and hard to spread but still delicious and topping the cake with fresh strawberries is the perfect addition to the tangy lime.</em></span></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: "Trebuchet MS", sans-serif;"><span><em>Overall, not perfect but I'll be tweaking the recipe and making this again.</em></span></span></div>Johnnahttp://www.blogger.com/profile/13265748640662134059noreply@blogger.com0tag:blogger.com,1999:blog-440659429955977782.post-56268703277122169542010-10-06T21:29:00.000-05:002010-10-06T21:29:23.061-05:00Salmon Patties1 can Salmon (drained, skin/bones removed, I use Honey Boy Pink Salmon - from Sam's)<br />
2-4 T of the liquid from the Salmon (I use pretty much all of the liquid from the can ~4T)<br />
1 1/2 - 2 c Italian Bread Crumbs<br />
1/2 md onion (minced)<br />
1/4 c milk<br />
2 eggs<br />
2 T Parsley <br />
1 T Lemon Juice<br />
1/4 t Salt<br />
1/4 t Dill (I use the Dill Seasoning Mix from Pampered Chef)<br />
1/2 t Salmon and Seafood Seasoning (Optional)<br />
<br />
Combine all ingredients and shape into 1" thick patties (should yield 6-8 patties)<br />
Heat enough oil and/or butter until shimmering in a skillet.<br />
Pan fry patties on both sides until golden brown. (Keep warm in 200* oven)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_tudF8sPAISE/TK0wLM6GzSI/AAAAAAAAAEA/sjDipwc4fn8/s1600/2010-10-06+18.38.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="240" src="http://4.bp.blogspot.com/_tudF8sPAISE/TK0wLM6GzSI/AAAAAAAAAEA/sjDipwc4fn8/s320/2010-10-06+18.38.08.jpg" width="320" /></a></div><br />
<br />
My mom always served salmon patties with white gravy, mashed potatoes, and biscuits. I keep the potatoes and top the patties with a sweet hot mustard and serve with sauteed green beans.Johnnahttp://www.blogger.com/profile/13265748640662134059noreply@blogger.com0tag:blogger.com,1999:blog-440659429955977782.post-45532621231833455992010-10-05T20:25:00.000-05:002010-10-06T21:29:43.501-05:00Thank you Smitten Kitchen!<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;"><img border="0" height="72" src="http://4.bp.blogspot.com/_tudF8sPAISE/TKvOvUWRXLI/AAAAAAAAAD4/ElWmk3cjE9k/s200/2010-09-03+22.05.02.jpg" style="filter: alpha(opacity=30); left: 416px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 49px; visibility: hidden;" width="96" /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">A few weeks ago I made these lovelies as suggested on the Smitten Kitchen Blog:</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://4.bp.blogspot.com/_tudF8sPAISE/TKvOm4PPtqI/AAAAAAAAAD0/ISIi2SWe6DM/s1600/2010-09-03+21.59.16.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" px="true" src="http://4.bp.blogspot.com/_tudF8sPAISE/TKvOm4PPtqI/AAAAAAAAAD0/ISIi2SWe6DM/s200/2010-09-03+21.59.16.jpg" width="200" /></a><a href="http://4.bp.blogspot.com/_tudF8sPAISE/TKvOvUWRXLI/AAAAAAAAAD4/ElWmk3cjE9k/s1600/2010-09-03+22.05.02.jpg" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="150" px="true" src="http://4.bp.blogspot.com/_tudF8sPAISE/TKvOvUWRXLI/AAAAAAAAAD4/ElWmk3cjE9k/s200/2010-09-03+22.05.02.jpg" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I can't get them off my mind. They had the perfect texture and I LOOOOVED the sweet and salty combo. Barry (and his mom) thought they were a little too salty - but they were wrong. Try them for yourself!</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">You need these 4 ingredients and this recipe: <a href="http://smittenkitchen.com/2009/11/salted-brown-butter-crispy-treats/">Salted Brown Butter Rice Krispy Treats</a> </span></div><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="http://4.bp.blogspot.com/_tudF8sPAISE/TKvOeXUe0NI/AAAAAAAAADw/sO74uAfeylg/s1600/2010-09-03+21.35.22.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" px="true" src="http://4.bp.blogspot.com/_tudF8sPAISE/TKvOeXUe0NI/AAAAAAAAADw/sO74uAfeylg/s200/2010-09-03+21.35.22.jpg" width="200" /></a></div>Johnnahttp://www.blogger.com/profile/13265748640662134059noreply@blogger.com0tag:blogger.com,1999:blog-440659429955977782.post-23328771034512959062010-10-05T19:02:00.000-05:002010-10-06T21:30:09.048-05:00World's Best Lasagna4400 reviews...a 5-star rating...I couldn't wait to sink my teeth into the "World's Best Lasagna" I found at AllRecipes - <a href="http://allrecipes.com//Recipe/worlds-best-lasagna/Detail.aspx">here's the recipe</a>!<br />
Last night, I did the 2 hours of prep work and tonight was...sad. This recipe was OK at best. What a let down!?! So many great reviews; but I found the lasagna to be bland. I think it could be better if there was A LOT more seasoning. And, even though it the recipe makes a lot of sauce, it could be saucier.<br />
For now I'll go back to my old recipe but I'm still looking for that perfect Lasagna. Does any have a great no-fail recipe for a zesty saucy lasagna?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_tudF8sPAISE/TKu8L5JjczI/AAAAAAAAADs/4DIoLplI3I8/s1600/2010-10-04+22.14.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="http://4.bp.blogspot.com/_tudF8sPAISE/TKu8L5JjczI/AAAAAAAAADs/4DIoLplI3I8/s320/2010-10-04+22.14.15.jpg" width="320" /></a></div>I promise, I'll work on better photos. I was pretty disenchanted with this one. Maybe next time!Johnnahttp://www.blogger.com/profile/13265748640662134059noreply@blogger.com2tag:blogger.com,1999:blog-440659429955977782.post-8272056797179639162010-10-03T20:52:00.000-05:002010-10-03T20:52:11.389-05:00Clam Chowder<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="http://4.bp.blogspot.com/_tudF8sPAISE/TKkzCxaz_ZI/AAAAAAAAADE/yuQRuH6wysk/s1600/clam+chowder.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="250" px="true" src="http://4.bp.blogspot.com/_tudF8sPAISE/TKkzCxaz_ZI/AAAAAAAAADE/yuQRuH6wysk/s320/clam+chowder.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Photo : </span><a href="http://timeinthekitchen.com/"><span style="font-family: "Trebuchet MS", sans-serif;">Timeless Gourmet</span></a></td></tr>
</tbody></table><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><em></em></span> <span style="font-family: "Trebuchet MS", sans-serif;">1 Lg Can Whole Baby Clams (roughly chopped)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 Lg Can Minced Clams</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">8 oz Clam Juice</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 Strips Bacon (Cut into small pieces)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3-4 Cloves Garlic</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 Onion (chopped)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 c Celery (diced, about 2 ribs)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 Lg Potatoes (peeled and cubed)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3-4 Carrots (peeled and diced)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3/4 c Butter</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3/4 c AP Flour</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 quart half-and-half (fat free is fine)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 T Red Wine Vinegar</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Salt and Pepper (to taste)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Oyster Crackers</span><br />
<br />
<ol><li><span style="font-family: "Trebuchet MS", sans-serif;">Brown bacon in large skillet.</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Add potatoes, onion, celery, carrots, garlic and clam juice. Drain juice from canned claims over vegetables and add enough water or broth to cover vegetables. Cook over medium-medium high heat until tender.</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">While the vegetables are cooking, melt butter in large dutch oven (I use enameled cast iron) over medium heat. Whisk in flour until smooth.</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Whisk in half-and-half and heat (stirring continually) until thick and smooth.</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Add vegetables with clam juice to the cream base and stir gently until well combined.</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">In the last 5-10 minutes add in clams and vinegar and season to taste with salt and pepper.</span></li>
<li><span style="font-family: "Trebuchet MS", sans-serif;">Serve with Oyster Crackers and big spoons.</span></li>
</ol><span style="font-family: Trebuchet MS;">This is my favorite Clam Chowder recipe, it is so rich and creamy. I've even had success using 1/2 of the recommended half-and-half and the remainder 2% milk. It doesn't have an over abundance of clams so if you have access to some great fresh clams, or if you really like them in every bite you'll want to add more.</span>Johnnahttp://www.blogger.com/profile/13265748640662134059noreply@blogger.com0tag:blogger.com,1999:blog-440659429955977782.post-1201257280259987882010-10-03T20:31:00.000-05:002010-10-03T21:15:29.781-05:00Weekly Menu - 10/3/2010<span style="font-family: "Trebuchet MS", sans-serif;">Clam Chowder - tried and true</span><br />
<a href="http://allrecipes.com//Recipe/worlds-best-lasagna/Detail.aspx"><span style="font-family: "Trebuchet MS", sans-serif;">World's Best Lasagna</span></a><span style="font-family: "Trebuchet MS", sans-serif;">* - New Recipe from allrecipes.com</span><br />
<a href="http://www.kraftrecipes.com/recipes/bruschetta-n-cheese-stuffed-chicken-90708.aspx"><span style="font-family: "Trebuchet MS", sans-serif;">Bruschetta Chicken Rolls</span></a><span style="font-family: "Trebuchet MS", sans-serif;">* - New Recipe from an old Kraft Food & Family</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Salmon Patties - tried and true</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Ham & Pineapple Pita Pizzas - on the fly</span><br />
<span style="font-family: Trebuchet MS;">Tortilla Soup* - New Recipe (TBD)</span>Johnnahttp://www.blogger.com/profile/13265748640662134059noreply@blogger.com0tag:blogger.com,1999:blog-440659429955977782.post-41282665037145845942010-10-03T20:11:00.000-05:002010-10-03T20:23:30.425-05:00The Plan<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-family: "Trebuchet MS", sans-serif;">What's for dinner? </span><span style="font-family: "Trebuchet MS", sans-serif;">I love to eat, I love to cook - I. HATE. this. question! </span></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_tudF8sPAISE/TKkoDAKGn-I/AAAAAAAAADA/_EULpGcRWGg/s1600/cookbooks.jpg" imageanchor="1" style="clear: left; cssfloat: left; cssfloat: left; height: 328px; margin-bottom: 1em; margin-left: auto; margin-right: auto; width: 226px;"><img border="0" height="320" px="true" src="http://4.bp.blogspot.com/_tudF8sPAISE/TKkoDAKGn-I/AAAAAAAAADA/_EULpGcRWGg/s320/cookbooks.jpg" width="215" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Photo : </span><a href="http://www.theperfectpantry.com/"><span style="font-family: "Trebuchet MS", sans-serif;">The Perfect Pantry</span></a></td></tr>
</tbody></table> <div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> <span style="font-family: "Trebuchet MS", sans-serif;">My husband responds "I don't care." If you have that recipe; please, send it my way!<br />
<span style="font-family: "Trebuchet MS", sans-serif;">I usually find myself asking this question either: a) right after dinner (when I couldnt' care less); or b) on my way home from work (when the options are limited). </span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif;">As a way to avoid this, I've committed to planning ahead. What a novel idea, right?! And, t</span><span style="font-family: "Trebuchet MS", sans-serif;">o make the task a little less monotonous, I'll also be trying a new recipe at least once a week. This blog is where I'll "dish" on the recipes (and our changes), the pictures, and our reviews (they can be drastically different), as well as how the leftovers fared (an important factor in our house). I'm sure some will make it into the regular rotation and some won't even make it to the table.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Hopefully this blog will help some of you avoid that dreaded question, and give you a place to share some of your best tips and tricks to conquer dinner planning.</span></span></div></div></div>Johnnahttp://www.blogger.com/profile/13265748640662134059noreply@blogger.com0