tag:blogger.com,1999:blog-40492814960225056312024-03-14T02:58:20.560-07:00~BellinieBits~Just for fun, I decided to start my own video cooking blog....I cook for you, show you how to cook things you may be afraid to try, and show you flaws and all, how it happens. Playing in the kitchen doesn't have to be scary, after all - it is YOUR kitchen, and YOU make the rules! Cooking is an art. Make what tastes good to YOU, somebody, somewhere along the way will realize your own unique genius when it comes to flavor combinations. Here's to fearlessness!Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-4049281496022505631.post-31394963457182262882011-01-03T06:00:00.000-08:002011-07-25T16:00:37.700-07:00BellinieBits - Egg Yolk Ravioli<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><iframe class="youtube-player" frameborder="0" height="390" src="http://www.youtube.com/embed/h2rX64y2UjA" title="YouTube video player" type="text/html" width="640"></iframe></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">҉ </span></b><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> </span><b style="mso-bidi-font-weight: normal;"><i closure_uid_9awjsa="111" style="mso-bidi-font-style: normal;">BellinieBits Season Finale </i></b><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">҉ </span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"></span></b>Egg Yolk Ravioli</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Sometimes I get some pretty clever ideas just by watching cooking shows. This particular one came from a recent episode of Iron Chef America, where the challenger made a dish using egg yolks inside ravioli. Of course, you don’t get recipes while watching the show, so you basically just come away with ideas. I took the idea and tried to create a flavor combination that I like. So, this is what I came up with, and as it was my first attempt, I can tell you now what I’d do differently. Rather than making a cream sauce, I think the soft egg yolk inside creates its own sauce! I’ll give you the recipe for what I did, but honestly, I think it was simply too rich. A light sprinkling of a typical gremolata, along with the crumbled bacon and chopped cherry tomatoes if you like, would do quite nicely! So if you get to feeling adventurous in the kitchen anytime soon, and love eggs as much as I do, TRY THIS! </div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="apple-style-span"><span style="mso-bidi-font-family: Calibri; mso-bidi-font-style: italic; mso-bidi-theme-font: minor-latin;">Homemade Pasta (from episode 15 – Shrimp Ravioli á la Sydney):</span></span><span style="mso-bidi-font-family: Calibri; mso-bidi-font-style: italic; mso-bidi-theme-font: minor-latin;"><br />
<span class="apple-style-span">3 cups all purpose flour</span><br />
<span class="apple-style-span">5 egg yolks</span><br />
<span class="apple-style-span">½ tsp salt</span><br />
<span class="apple-style-span">½ cup water, give or take a bit…</span><br />
<br />
<span class="apple-style-span">Mix flour and salt in a mixing bowl. Beat the egg yolks and water in a small bowl separately and then add to the flour mixture. Mix dough with your hands. If the dough is too dry, add more water (1 tablespoon at a time) and if the dough is too wet, add flour (1 tablespoon at a time). Once you have developed a nice firm but sticky dough – continue to knead for about 10 minutes. Then, to let the proteins relax a bit to make rolling easier, let dough sit (covered) for about 20 minutes.</span><span class="apple-converted-space"> </span><br />
<span class="apple-style-span">Divide dough into 5 equal pieces. On a floured board, roll out each piece with a rolling pin, using flour to prevent sticking, and flipping until you have reached a thin enough dough to see your hand through. Lay each sheet on top of parchment paper, and stack as you complete each new sheet. If you are not going to use dough right away, you can refrigerate for up to 2 days, or freeze for up to one month. Roll dough up in parchment paper and cover well in plastic prior to storing. If you plan on using it immediately, cut the dough into squares or circles with a glass or pasty cutout. Fill pieces with your choice of filling and wet edges with a little water before sealing with a fork. Once filled, you can freeze on a cookie sheet until firm before transferring to container, or you can boil right away. Boiling fresh takes about 5-7 minutes, and from frozen can take up to 10 minutes.</span></span></div><div class="MsoNormal"><br />
<span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Filling:</span></div><div class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">1 9oz block of frozen spinach, thawed</span></div><div class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">6oz cheddar cheese (sharp is best)</span></div><div class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Salt to taste</span></div><div class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">12 egg yolks</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Blend spinach, cheese, and salt in food processor until a pesto style paste forms. Pack into piping bag (or zip top plastic bag with a small corner cut off the bottom) and pipe into small circles onto pasta sheets. Leave enough room in the center of each circle to place egg yolk. CAREFULLY place a single egg yolk into the center of each spinach circle. Wet around the circles with water and carefully place top pasta sheet over the filling, leaving enough room to secure edges with a fork. <span style="mso-spacerun: yes;"> </span>Slip each ravioli into boiling salted water, and cook for up to 5-7 minutes (mine were a little too runny still after 3 minutes).</span></div><div class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Top with sauce, or whatever sounds good to you!</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Bacon Cream Sauce:</span></div><div class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">4 slices bacon, chopped</span></div><div class="MsoNormal"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="mso-spacerun: yes;"> </span>- Crisp in medium-high heat sauté pan. Strain out bacon pieces and drain on paper towel, leaving bacon fat in pan to make a roux. Add 2 – 3 TBSP flour to pan and whisk until a soft dough forms. Add milk (or half and half, fat free if you like)…about ¾ - 1 cup total. Let simmer and thicken. Add seasonings like pepper, and salt even though I said not to! It needed it. I ended up adding the bacon and about ½ cup chopped cherry tomatoes to the sauce as well, and that helped make it more flavorful too. Add a spoonful of sauce over cooked ravioli, and then sprinkle with more tomatoes and fresh chopped chives, and hopefully you’ll ENJOY! </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span closure_uid_9awjsa="112" style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Happy cooking from BellinieBits!</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyG3LpgBvR9ZZS2eVoiZQRhxpQXLkM3edM29YaZhU2y_m27y1s7TPLkaclR-CxpvsrNuMTdNlW12a-28F9x997BOcLn5SBydPxU9OBKSvKqCLgWSWXuTm3uywPPrgcoBlP3VpaRC9VI0/s1600/bacon+n+egg+ravioli+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyG3LpgBvR9ZZS2eVoiZQRhxpQXLkM3edM29YaZhU2y_m27y1s7TPLkaclR-CxpvsrNuMTdNlW12a-28F9x997BOcLn5SBydPxU9OBKSvKqCLgWSWXuTm3uywPPrgcoBlP3VpaRC9VI0/s640/bacon+n+egg+ravioli+2.jpg" width="640" /></a></div><div class="MsoNormal" style="text-align: center;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><br />
</span></div></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com0tag:blogger.com,1999:blog-4049281496022505631.post-61880361600273111982010-12-27T06:00:00.000-08:002010-12-27T06:00:09.866-08:00Pasta á la Christy<div align="center"><iframe class="youtube-player" frameborder="0" height="390" src="http://www.youtube.com/embed/Wh-zR-eSpEQ" title="YouTube video player" type="text/html" width="640"></iframe></div><div align="center"><br />
</div><div align="left">My good friend Christy may not love to cook, actually, I think she rather detests the chore! But she has really good taste, something you can tell just by looking at her! Impeccable fashion sense in home décor and clothing, great wine and of course, food! So it didn't really surprise me when she listed off some ingredients she has combined together in her own little pasta creation. She didn't have exact amounts for me to follow, so I was left to my own devices to figure it out. What I came up with was quite tasty, however, without Christy's input on the final product (other than the photo I sent her), I don't know if it is quite up to par with her standards. At any rate, I think you should try it...and of course, make any adjustments to suit your tastes -- but as a guide, here's what I did:</div><br />
<br />
8 oz angel hair pasta, cooked as directed on package<br />
~~~~~<br />
1-2 TBSP olive oil<br />
-- heat in large sauté pan, and then add:<br />
2 chicken breasts, diced<br />
Salt and pepper to taste<br />
-- Sauté over medium heat until chicken is no longer pink, then add:<br />
½ cup pitted kalamata olives, halved<br />
2 TBSP capers<br />
4 cloves garlic, diced<br />
4 TBSP fresh basil leaves, diced (reserve 1 TBSP for garnish)<br />
3 roma tomatoes, diced<br />
-- let simmer together for 5-7 minutes. Pour chicken mixture over cooked angel hair pasta, and toss with several tablespoons freshly grated parmesan cheese. Top each serving with additional parmesan and reserved fresh chopped basil. Now grab a glass of your favorite white wine (or red, rules can be broken!) and ENJOY!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiJsmhPfz4FXxpt5XL6wxN1qu2SvrIY-SBLrde8AEHOjKPulVvXxS4lhdfnv1DUl91Rt9CLBiFOrYpIrZ7NnrQpTSyZqllKlr_dQXZXdLO9Z-aQwj0HSWtAEfC8LMngxid3Tsx6kJHNo/s1600/Pasta+ala+Christy+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiJsmhPfz4FXxpt5XL6wxN1qu2SvrIY-SBLrde8AEHOjKPulVvXxS4lhdfnv1DUl91Rt9CLBiFOrYpIrZ7NnrQpTSyZqllKlr_dQXZXdLO9Z-aQwj0HSWtAEfC8LMngxid3Tsx6kJHNo/s640/Pasta+ala+Christy+1.jpg" width="640" /></a></div><div align="center"></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com0tag:blogger.com,1999:blog-4049281496022505631.post-34006986989683832852010-12-20T06:00:00.000-08:002010-12-20T11:14:08.847-08:00Beignets (little fried doughnuts)<div style="text-align: left;"><div style="text-align: center;"><u><em><object height="505" width="640"><param name="movie" value="http://www.youtube.com/v/34oXrz_2byc?fs=1&hl=en_US&color1=0x5d1719&color2=0xcd311b"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/34oXrz_2byc?fs=1&hl=en_US&color1=0x5d1719&color2=0xcd311b" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="505"></embed></object></em></u></div><u><em><br />
</em></u><br />
<u><em>Beignets</em></u> (fancy French word for fried doughnuts....now don't you feel more virtuous using that word instead???)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">I don’t know about you, but I love cooking and baking sweets for the holidays! So, I decided to go out on a limb and try something I have never made before, but see quite often in cooking competitions like “Chopped” on The Food Network….Beignets. It’s a French term for fried doughnuts. Only, not the doughnuts we are used to getting at the bakery here in the U.S., but a slightly less rich and less sweet fried pastry. Now, typically these beignets are simply dredged in plain old powdered sugar after being deep fried, but again, I decided to try something a little different with my toppings. Here’s what I did:</div><br />
<br />
Topping #1 – Sweet Chai (favorite!)<br />
1 cup powdered sugar<br />
2 tea bags Vanilla Chai tea, opened<br />
(I got this idea for the tea from my friend Bre Whitley - from a cookie recipe she sent me last year!)<br />
<br />
Topping #2 – Orange Cinnamon<br />
1 cup granulated sugar<br />
1 ½ tsp orange zest<br />
½ tsp cinnamon<br />
<br />
Topping #3 – Chocolate Mint<br />
1 cup hot chocolate mix<br />
2 peppermint candy canes, ground to a fine powder<br />
<br />
So – now that you know how I gave my beignets flavor, this is how you make the dough. This makes an AWFUL lot, so if you can, I would recommend halving the recipe. They are not sweet at all (if you try them plain) so if you prefer sweeter, I’d add a little more sugar (maybe another ½ cup if making the full recipe). Alternately, if you like the orange zest topping, I would even suggest adding the orange zest to the dough (along with the flour) and then just using cinnamon and sugar to coat. At any rate…these are really yummy, and I suggest you try to make them at least ONCE in your life! Especially if you’re a doughnut lover!<br />
<br />
Ingredients (recipe taken from The Food Network, via Paula Deen)<br />
<a href="http://www.foodnetwork.com/recipes/paula-deen/french-quarter-beignets-recipe/index.html">http://www.foodnetwork.com/recipes/paula-deen/french-quarter-beignets-recipe/index.html</a><br />
<br />
• 1 1/2 cups lukewarm water<br />
• 1/2 cup granulated sugar<br />
• 1 envelope active dry yeast<br />
• 2 eggs, slightly beaten<br />
• 1 1/4 teaspoons salt<br />
• 1 cup evaporated milk<br />
• 7 cups bread flour<br />
• 1/4 cup shortening<br />
• Nonstick spray<br />
• Oil, for deep-frying<br />
• 3 cups confectioners' sugar<br />
<br />
Directions<br />
<br />
Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.<br />
In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours. (you can also cover in plastic and refrigerate for up to 24 hours if you need to)<br />
<br />
Preheat oil in a deep-fryer to 350 degrees F.<br />
<br />
Add the confectioners' sugar to a paper or plastic bag and set aside.<br />
Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.<br />
<br />
ENJOY!!<br />
<br />
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<div align="center"></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com0tag:blogger.com,1999:blog-4049281496022505631.post-62025197721230013772010-12-13T06:00:00.000-08:002010-12-13T06:00:00.476-08:00Black Velvet Cake (Whiskey Cake)<div style="text-align: center;"><iframe class="youtube-player" frameborder="0" height="390" src="http://www.youtube.com/embed/Emvd_OAaiz8" title="YouTube video player" type="text/html" width="640"></iframe></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 14px;">Black Velvet Cake<br />
So this is the simplest cake recipe ever! And the most decadent and sinful, guaranteed to get you tons of compliments, and requests to make it for any potluck style function you attend. You can even cheat on parts of it. But the cake itself HAS to be the one from the back of the Hershey's Unsweetened Cocoa Powder container. Here it is though, I know it by heart, been using the same recipe since I was 10!<br />
<br />
1 3/4 cup flour<br />
2 cups sugar<br />
3/4 cup unsweetened cocoa powder (sifted)<br />
1 1/2 tsp baking powder<br />
1 1/2 tsp baking soda<br />
1 tsp salt<br />
<br />
Mix dry ingredients in large bowl, then add:<br />
<br />
2 eggs<br />
1/2 cup vegetable oil<br />
1 cup milk<br />
2 tsp vanilla extract<br />
<br />
Beat well, until smooth. Then slowly pour in 1 cup boiling water and again, mix well.<br />
<br />
Pour into greased and floured baking dish...either 9x13" pan, or 2 - 8 or 9" rounds. Bake at 350, approximately 30-40 minutes. I usually just watch it at the end, and once it no longer jiggles at all, and is firm to the touch, I call it good and remove from the oven. Cool for at least 4 hours before assembling.<br />
<br />
Whipped Cream (here's where you can cheat):<br />
<br />
2 cups heavy whipping cream<br />
1/2 tsp salt<br />
1 tsp vanilla (or any flavor you want...brandy extract is yummy too)<br />
1/4 cup sugar (or more if you like sweeter)<br />
<br />
whip the way you normally would to make whipped cream, and to make this set better, I usually dissolve 1/2 packet of Knox gelatin (about 2 tsp in 2 TBSP water) and add at the end of whipping. It holds up better under the top layer.<br />
<br />
~OR~ just use Cool Whip!<br />
<br />
Whiskey Sauce:<br />
<br />
(this recipe makes more than you'll need, but trust me, you'll want leftovers to put on ice cream, french toast, cinnamon rolls...ANYTHING!)<br />
<br />
1 cup butter (margarine will do too)<br />
2 cups sugar<br />
4 beaten egg yolks<br />
1/3 cup water<br />
1/2 cup (I usually use 3/4, sometimes even 1 whole cup) whiskey<br />
(you can use cheap stuff, nobody will notice, and I've used amaretto, frangelico, and grand marnier too...ALL are yummy!)<br />
<br />
In saucepan, melt butter. Stir in sugar, egg yolk, and water. Cook and stir constantly over medium heat for 8-10 minutes, or until sugar dissolves and mixture boils. Remove from heat and stir in whiskey. Cool at room temperature at least 4 hours before assembling cake.<br />
<br />
NOW....place your bottom layer on your serving plate. Spoon some of the whiskey sauce on top of bottom layer and let it sink in. Then, use your whipped cream and spread a thick layer, making sure it goes all the way to the edge. Then place top layer on. Spoon more sauce over that to make a nice sticky base for nuts to hold on to. Either use Pecan halves, or chopped walnuts and completely cover the top with nuts. Then slowly spoon sauce over the entire top, letting it drip down sides. Refrigerate for a few hours, until sauce is hardened. Drizzle more over that if you wish. I shouldn't need to tell you what to do next....eat it and ENJOY!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 14px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2H-VFaCkZwj0t0nj_YsoeNAappGRX35-_jBzmQXVIhj5ayWxsO4oWcWv0Nkjax-uCmoDP2M2_tLFsZbLalR_DfbVN7Eai5mGSKkrccIlbZtPAaV_5bJC2hojTs09qcu8tJPH1MeUQLA/s1600/BlackVelvet+cake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2H-VFaCkZwj0t0nj_YsoeNAappGRX35-_jBzmQXVIhj5ayWxsO4oWcWv0Nkjax-uCmoDP2M2_tLFsZbLalR_DfbVN7Eai5mGSKkrccIlbZtPAaV_5bJC2hojTs09qcu8tJPH1MeUQLA/s640/BlackVelvet+cake+1.jpg" width="640" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 14px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShxOirB81cHWdzLYQu7uUbUnEHlwR7YttQVmKcrexn5mA0I9HjkvpXRAFgFkE2_0GoDAEYLe5cCnpdhyphenhyphen-OUePXAqDzBe6oLQJoydvvVjdmIpbIZrERzDKHm6z7G30XxTGEdTCTeWhfFw/s1600/Black+Velvet+cake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjShxOirB81cHWdzLYQu7uUbUnEHlwR7YttQVmKcrexn5mA0I9HjkvpXRAFgFkE2_0GoDAEYLe5cCnpdhyphenhyphen-OUePXAqDzBe6oLQJoydvvVjdmIpbIZrERzDKHm6z7G30XxTGEdTCTeWhfFw/s640/Black+Velvet+cake+2.jpg" width="480" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 14px;"><br />
</span></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com2tag:blogger.com,1999:blog-4049281496022505631.post-38183652460126695712010-12-06T06:00:00.000-08:002010-12-06T06:00:07.736-08:00Curried Chicken and Lentil Stew with Bacon<div style="text-align: center;"><iframe class="youtube-player" frameborder="0" height="390" src="http://www.youtube.com/embed/h30AUdrE8gM" title="YouTube video player" type="text/html" width="640"></iframe></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 14px;">I didn't discover how delicious curry was until just a few years ago, and ever since then, I have been trying to figure out ways to make it. This recipe, so far, is my favorite way to showcase the flavor. So today I will share with you how I make this yummy stew, and hopefully you'll make a big pot of it and dig into it for the next week...OR keep some in your freezer to eat when you don't feel like cooking! And today I even had the help of my 5 year old son Timothy while making this hearty stew, so enjoy his bright smile and entertaining commentary!<br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 14px;">Curried Chicken and Lentil Stew with Bacon</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana; line-height: 14px;"><br />
8 oz, uncooked bacon, diced<br />
1 lb. uncooked chicken breast, diced<br />
1 medium onion, diced (I used sweet Vidalia)<br />
3 medium carrots, diced<br />
3 stalks celery, diced<br />
1 lb bag lentils<br />
1 -- 28 oz can diced tomatoes<br />
7 cups chicken broth (use water and bouillon cubes if needed)<br />
2 TBSP curry powder (I use a blend of mild and hot)<br />
2 TBSP minced garlic<br />
½ tsp black pepper<br />
Salt to taste, if needed at the end of cooking<br />
<br />
In a large stock pot, render down the bacon pieces until lightly crisp. Add chicken and cook until no longer pink. Add the mirepoix (onion, carrots, and celery) to the pot, and continue to cook until tender, about 5-7 minutes. Add remaining ingredients, and stir well. Bring to a boil, cover, and then reduce heat to simmer for 45-60 minutes, or until lentils are tender. Serve warm over rice or with a side of Naan bread. I made a "Naan style" flat bread, but I grilled mine, as I do not have a tandoor!<br />
<br />
Naan style flatbread:<br />
<br />
2 ½ cups flour<br />
½ teaspoon baking soda<br />
½ teaspoon baking powder<br />
½ cup milk<br />
½ cup yogurt<br />
1 tablespoon oil<br />
1 beaten egg<br />
1 teaspoon sugar<br />
Add optional spices if you want, such as cumin, or garlic<br />
<br />
Mix together dry ingredients. Heat oil in a small saucepan. Add milk, egg and yogurt to pan and heat until just warm, about 3-5 minutes. Add wet ingredients to dry ingredients and mix the dough, and knead just until held together. Let rest, covered up to 45 minutes. On floured surface divide dough into equal sized balls, 6-10 of them depending on how big you want your bread. Flatten each ball to about ½ inch thick. On a lightly grease grill pan, place as many as will fit, and grill over medium heat for about 2-3 minutes, and then turn over and brush with olive oil or butter. Cook another minute or two until done (reminded me of making pancakes). Keep warm in a covered basket or low oven until ready to eat. ENJOY! </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLOfFRjLoEDi5wxELf0WwDXhCndVEN0fqAsb-O1bxvNn8mjnx-SdB9tvdOyWF5WgFRIkK1AP_QFsGBk0Yq_bPJUpX2xLyIM_CHQhyphenhyphenp_ECy_Fm7pWQukXLza180XtkJYX7ek89Gh5rhM30/s1600/curried+lentil+stew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLOfFRjLoEDi5wxELf0WwDXhCndVEN0fqAsb-O1bxvNn8mjnx-SdB9tvdOyWF5WgFRIkK1AP_QFsGBk0Yq_bPJUpX2xLyIM_CHQhyphenhyphenp_ECy_Fm7pWQukXLza180XtkJYX7ek89Gh5rhM30/s640/curried+lentil+stew.jpg" width="640" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana; font-size: 11px; line-height: 14px;"><br />
</span></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com0tag:blogger.com,1999:blog-4049281496022505631.post-62247662013313830702010-11-29T06:00:00.000-08:002012-08-28T22:14:22.104-07:00Orange Cranberry Granola Bars<div dir="ltr" style="text-align: left;" trbidi="on">
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I made this little recipe up several years ago after I had my second son. I was pretty tied up catering to my newborn's every need, and didn't have time to make myself a proper meal while my husband was at work. So I took a few of my favorite "superfoods" and incorporated them into a single granola bar that could be easily changed up for whatever my food fixation was for that week. This particular recipe was geared towards popular holiday flavors by using orange and cranberry. But some of my favorites to date have been with dried apple and butterscotch chips, dried apricot (or dried cherry) and dark chocolate, coconut and dried pineapple, and old fashioned raisin. Of course, there is no end in sight for the variations YOU can come up with...this recipe easily allows for that! So let's get started:</div>
<br />
<br />
Basic granola bar recipe:<br />
<br />
3 cups old fashioned rolled oats<br />
3 cups coarsely chopped walnuts (or use a mix of walnuts, pecans, or almonds)<br />
1 cup ground flaxseed<br />
1 1/2 cups vanilla whey protein powder<br />
1/2 tsp salt<br />
1 TBSP cinnamon (optional depending on flavor profile)<br />
1 cup dried fruit (snipped to small pieces if needed)<br />
~~~mix well in bowl, then add:<br />
4 eggs (or 1 cup egg whites)<br />
1/2 - 3/4 cup honey ( I used 16 oz orange marmalade in this variation today)<br />
1/2 cup vegetable oil<br />
<br />
Optional add ins include - <br />
1 cup baking chips, any flavor<br />
1 cup yogurt covered raisins<br />
1 cup chopped yogurt covered pretzel pieces<br />
1 cup flaked coconut<br />
*replace honey with molasses or maple syrup to change the flavor profile<br />
**to make a less hearty, lighter bar - replace 1/2 the nuts with crispy rice cereal<br />
<br />
Using your hands, mix the ingredients together in a large boil until combined thoroughly. In a greased 9x13" pan, press the mixture FIRMLY until even. Bake at 350 degrees for 20 minutes...just until the edges are lightly browned. Once done, remove from oven and cut into bars within 5 minutes. Let cool completely before attempting to remove from pan (otherwise they may fall apart). Store wrapped individually in refrigerator, or freezer for longer than one week. ENJOY!!<br />
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Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com0tag:blogger.com,1999:blog-4049281496022505631.post-75239267342978760942010-11-22T06:00:00.000-08:002010-11-22T06:00:08.088-08:00<div align="center"><iframe class="youtube-player" frameborder="0" height="390" src="http://www.youtube.com/embed/TT1RWgC-YWA" title="YouTube video player" type="text/html" width="640"></iframe></div><div align="center"><br />
</div><div align="left">Turkey Chili and Pumpkin Cornbread</div><br />
<br />
If you’re like me, then you probably have a lot of leftovers after the Thanksgiving holiday. Unless you love eating turkey sandwiches for a week straight, here’s something I threw together to use up those leftovers and enjoy watching football (and drinking beer) while you’re at it! And PUMPKIN! Wow…great way to sneak in some vegetables and feed your family healthy food without them even realizing it. TRY this, you’ll love it!<br />
<br />
Pumpkin Cornbread:<br />
<br />
½ cup butter or margarine, melted<br />
½ cup oil<br />
4 eggs<br />
1 cup pumpkin puree<br />
12 oz beer (I used Mexican beer)<br />
1 cup sugar<br />
~~~mix well, and then add:<br />
1 cup cornmeal<br />
3 cups flour<br />
2 TBSP baking powder<br />
1 tsp salt<br />
<br />
Mix well, and then pour into a greased 9x13” pan. Bake at 350 degrees for 30-35 minutes, until done.<br />
<br />
Turkey Chili:<br />
<br />
In a 4 quart stock pot, add:<br />
1-2 TBSP olive oil<br />
1 yellow onion, chopped<br />
4 garlic cloves, minced<br />
~~~Heat on medium high and cook until translucent and tender. Add:<br />
3 crumbled chicken bouillon cubes<br />
1 lb dry black beans, cooked (or 3-4 cups of any beans you like)<br />
4 cups cooked and diced turkey<br />
1 cup pumpkin puree<br />
1 -16 oz jar medium salsa (or use a 15 oz can diced tomato, and just double seasoning below)<br />
1 -15 oz can sweet corn<br />
1 -12 oz beer (again, I used Mexican beer)<br />
2 tsp ground cumin<br />
1 tsp chili powder<br />
½ tsp ground oregano<br />
Salt and pepper to taste (I didn’t need any!)<br />
<br />
Let ingredients come to a boil, and then simmer for 20-30 minutes. Serve with warm cornbread, grab a beer (I did), get comfy in front of the football game, and ENJOY!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCh8jhlEULtdBSamjNxnaeYvVOFGTnvReHMlNybtqgkzvM_y341yWw_r53KBKAhTHUVFGERvK9_-co9_qAkBcZA-bg5lQ3dunlslfhhuPW9u-DapEyfiXVlFKVrU-cQuoFpem4qvdiVbs/s1600/turkey+chili+and+pumpkin+cornbread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="507" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCh8jhlEULtdBSamjNxnaeYvVOFGTnvReHMlNybtqgkzvM_y341yWw_r53KBKAhTHUVFGERvK9_-co9_qAkBcZA-bg5lQ3dunlslfhhuPW9u-DapEyfiXVlFKVrU-cQuoFpem4qvdiVbs/s640/turkey+chili+and+pumpkin+cornbread.jpg" width="640" /></a></div><div align="center"></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com0tag:blogger.com,1999:blog-4049281496022505631.post-29208273085150450512010-11-15T06:00:00.000-08:002010-11-15T06:00:00.088-08:00Pumpkin Muffin Tops<div style="text-align: center;"><iframe class="youtube-player" frameborder="0" height="390" src="http://www.youtube.com/embed/VYuGH9bk6-I" title="YouTube video player" type="text/html" width="640"></iframe></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="color: white; font-family: Georgia; line-height: 14px;">Pumpkin Muffin Tops<br />
<br />
I made this up a few weeks ago, because I needed something healthy and easy to eat while at school. I used the ingredients I usually keep on hand, and the first batch I made was with mashed bananas. I really like those. I do think you can substitute the banana with ANY mashed fruit really...and after making this batch with pureed pumpkin, I think I should have added a ½ cup of honey (or molasses, or maple syrup!) simply because the pumpkin doesn't have the same sweetness that bananas do. They were still good, just not as sweet and moist. So if you use pumpkin, that is my recommendation! AND, don't forget, you can just put this batter straight into muffin tins if you don't want to mess with tradition. You may need to cook it a few minutes longer if you choose to do that though, so just be aware of any adjustments you'll need to get a perfect result.<br />
<br />
3 cups pureed pumpkin (or banana, applesauce, or other pureed fruit like peaches)<br />
6 egg whites<br />
1 tsp maple extract<br />
2 cups old fashioned oats, ground down in food processor<br />
2 cups old fashioned oats, as is (yes, 4 cups total)<br />
1 cup ground flax seed<br />
1 tsp baking soda<br />
½ tsp salt<br />
1 TBSP cinnamon (add 1 tsp each of nutmeg and ginger, and 1/2 tsp of cloves if using pumpkin)<br />
2 ½ cups sugar free vanilla whey protein powder<br />
<br />
Mix all ingredients in a bowl until well combined. Scoop a heaping ¼ measuring cup out onto a cookie sheet lined with parchment paper...3 will fit at a time. Bake at 350 degrees for 10-12 minutes. Cool, and then for easy transport (breakfast, snack, or pre/post workout on the go) wrap in zippered sandwich bags and refrigerate or freeze. One "muffin top" fits perfectly into a sandwich bag...perfect size serving! Really tasty and satisfying - ENJOY!<br />
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Nutrition information: Calories: 224 -- Fat: 5 grams -- Carbs: 32 grams (fiber 7 grams, sugar 9 grams) - Protein: 18 grams</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: white; font-family: Georgia; line-height: 14px;"><br />
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</span></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com0tag:blogger.com,1999:blog-4049281496022505631.post-88072684123295135022010-11-08T06:00:00.000-08:002010-11-08T06:00:02.283-08:00Mixed Mushroom Pizza<div align="center"><iframe class="youtube-player" frameborder="0" height="390" src="http://www.youtube.com/embed/aoGQ4Ahbck4" title="YouTube video player" type="text/html" width="640"></iframe></div><div align="center"><br />
</div><div align="left">This week's recipe is done at the request of my dear friend Cimberly Lewis, who also happens to be my oldest son's other mother. I was able to send this home with Brendan to share with the rest of his family, and they all gave it a "thumbs up". So, if you are a mushroom lover - ESPECIALLY if you are a mushroom lover, and if you love cheese or pizza in general, you should definitely give this recipe a try!</div><br />
<br />
Pizza crust (recipe came from the bag of flour...Fred Meyer brand):<br />
2 ¼ tsp active dry yeast (equal to one packet)<br />
¾ cup warm water<br />
2 TBSP olive oil<br />
1 TBSP honey<br />
1 tsp sea salt<br />
2 cups all purpose flour<br />
<br />
Dissolve yeast in warm water. Add remaining ingredients and mix until a ball forms. Dust lightly with flour, and cover with a damp cloth. Let rise until double, or 45 minutes. Punch down dough. Knead gently, and then roll to the thickness you prefer. Prick with a fork to ensure no bubbles as pizza cooks. <br />
<br />
Mushroom Sauce:<br />
6 TBSP olive oil<br />
3 cloves minced garlic<br />
1 tsp dried basil<br />
1 tsp dried rosemary<br />
¼ cup red wine<br />
1 lb. variety of mushrooms, I used shitake, baby bella, and white button mushrooms<br />
Salt and pepper, to taste<br />
6 oz butter (truffle butter if you can make it!)<br />
3 TBSP flour<br />
<br />
Heat oil over medium/medium-high heat and then add minced garlic. Add rosemary, basil, and wine, and then simmer for 15 minutes or so. Add mushrooms, salt and pepper. Cook until mushrooms reduce in size and are tender, about 5-8 minutes. Add butter and flour, and mix well. Remove from heat. Spread over prepared pizza dough. <br />
<br />
8 oz gruyere cheese<br />
8 oz parmesan cheese<br />
4 oz fontina cheese<br />
<br />
Grate the above cheeses, or whatever cheese you prefer. Mix and sprinkle the amount you prefer over the mushroom sauce. I used about ½ the amount I grated. Use more if you like it cheesy! Bake at 450 degrees (F) for 12-18 minutes. And trust me...you'll ENJOY this treat!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnUnNGYdsoDiylDtQ7xkrxgkfQ0pzSPQsjibHhggX68G5V6ctN_jeV0rIq6kSP0xWSF-dom5rWqV3R506rmtddhJusM_PhVEzd-rt-bJmPlyR5dOiQuTVXjp5ezEAORShj-ZukuVdF1ik/s1600/DSCF3842.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnUnNGYdsoDiylDtQ7xkrxgkfQ0pzSPQsjibHhggX68G5V6ctN_jeV0rIq6kSP0xWSF-dom5rWqV3R506rmtddhJusM_PhVEzd-rt-bJmPlyR5dOiQuTVXjp5ezEAORShj-ZukuVdF1ik/s640/DSCF3842.JPG" width="512" /></a></div><div align="center"></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com0tag:blogger.com,1999:blog-4049281496022505631.post-29705263871125272642010-11-01T06:00:00.000-07:002010-10-31T18:02:03.827-07:00Pumpkin Roll with Cream Cheese Filling<div align="center"><iframe class="youtube-player" frameborder="0" height="390" src="http://www.youtube.com/embed/L4klMXzUZrY" title="YouTube video player" type="text/html" width="640"></iframe></div><div align="center"><br />
</div><div align="left">The recipe/episode this week was requested by another girl I went to school with, Sara Murphy Bristol. And again, it is something I have never made before, but I can see why she wanted me to make it for BellinieBits. Not only is it delicious, and Thanksgiving is right around the corner, but it might be easier for someone to attempt to make this themselves if - rather that just READING a recipe and seeing pictures -- they can see it being made...mistakes and all! So once again, I used my trusty "Better Homes and Gardens" red and white checkered cookbook, circa 1989 for the recipe today. It was very good, but already, the gears in my mind are turning and noting the tweaks I will execute next time I make it! But here it is, and if you're craving something sweet, and slightly off the beaten path for typical holiday fare...give this a try! </div><br />
<br />
Pumpkin Roll with Cream Cheese Filling<br />
<br />
½ cup flour<br />
1 tsp baking powder<br />
2 tsp cinnamon<br />
½ tsp cloves<br />
½ tsp ginger<br />
½ tsp nutmeg<br />
½ tsp salt<br />
4 egg yolks<br />
1 tsp vanilla<br />
1/2 cup sugar<br />
4 egg whites<br />
½ cup sugar<br />
½ cup canned pumpkin<br />
Powdered sugar<br />
<br />
Mix flour, baking powder, salt, and spices in a bowl. Set aside.<br />
<br />
In a medium bowl, beat egg yolks and vanilla with an electric mixer for 5 minutes, or until thick and lemon colored. Gradually add ½ cup sugar and continue beating until sugar is nearly dissolved. Stir in pumpkin. Wash beaters thoroughly.<br />
<br />
In another bowl, beat egg whites with electric mixer until soft peaks form. Gradually add ½ cup sugar, and beat until stiff peaks form. Fold yolk/pumpkin mixture into egg whites. Sprinkle flour mixture over egg mixture, and fold in gently, just until combined. <br />
<br />
Spread batter evenly over a greased and floured 15x10x1" pan and bake at 375 degrees for 12-15 minutes, or until cake springs back when lightly touched near the center.<br />
<br />
Immediately loosen the edges of cake from pan, and turn cake out onto a towel sprinkled with powdered sugar. Roll up towel and cake together, jelly roll style. Cool on a rack. Unroll when ready to fill.<br />
<br />
Cream Cheese Filling:<br />
<br />
6 oz cream cheese<br />
½ cup margarine<br />
2 tsp vanilla extract<br />
4 ½ cups powdered sugar, sifted<br />
Dash salt<br />
<br />
Beat cream cheese and margarine together with vanilla until fluffy. Add half of the powdered sugar, mixing until smooth. Beat in enough of the remaining sugar to make filling a thick spreading consistency. After unrolling cake portion, spread an even layer of the cream cheese filling (about ¼ - ½ inch thick) and re-roll cake. Sprinkle with powdered sugar and refrigerate until ready to serve. ENJOY! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2U-NO8EkZzs6YS8jY0P-BAiMILNBs9EIBx5_DChJ3PGkRfyMsnIwEnjLys8aJlNJ_x-VNoKAAyAVE3R2suRKpNp0lvH0GwJmttKN_qk5RTgKjAGqYzG5izo-isjHV5RU3c2DPyYu8mE/s1600/pumpkin+roll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2U-NO8EkZzs6YS8jY0P-BAiMILNBs9EIBx5_DChJ3PGkRfyMsnIwEnjLys8aJlNJ_x-VNoKAAyAVE3R2suRKpNp0lvH0GwJmttKN_qk5RTgKjAGqYzG5izo-isjHV5RU3c2DPyYu8mE/s400/pumpkin+roll.jpg" width="400" /></a></div><div align="center"></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com1tag:blogger.com,1999:blog-4049281496022505631.post-91086792904090088302010-10-24T17:35:00.000-07:002010-10-24T17:39:34.405-07:00Norwegian Meat Cakes with Roasted Root Vegetables<div style="text-align: center;"><object height="385" width="640"><param name="movie" value="http://www.youtube.com/v/pYoLQOpSdH4?fs=1&hl=en_US&color1=0x5d1719&color2=0xcd311b"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/pYoLQOpSdH4?fs=1&hl=en_US&color1=0x5d1719&color2=0xcd311b" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed></object></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">This week, I would like to thank a lovely young lady from Norway that I've had a pleasure getting to know. Tone Marie Berg sent me this recipe to try, and in doing so, I am able to share some classic foods from a different culture with you. This was a very comforting dish to eat, and though it is typically served with boiled potatoes, carrots, and broccoli, I did my own thing as usual. The directions follow after the recipe in case you are a novice at roasting. In any case, I think you will thoroughly enjoy this as much as I did, and I really hope you give it a try!<br />
<br />
NORWEGIAN meatcakes in brown sauce:<br />
<br />
Meatcakes:<br />
<br />
1 lb. ground beef<br />
1 tbsp. potato flour (all purpose will do in a pinch though)<br />
2 teaspoons salt<br />
½ teaspoon pepper<br />
7 oz milk<br />
1 egg<br />
½ onion<br />
½ teaspoon nutmeg<br />
¼ teaspoon allspice<br />
butter<br />
<br />
Mix ground beef with potato flour, salt, pepper and milk. Add the egg and stir well. Finely chop onions and mash it into the dough. Season to taste with the spices, and add more salt and pepper if desired. Brown butter in frying pan and shape meat cakes with a tablespoon I made them the size of mini-burgers, or sliders) and fry them until nicely browned. Finish cooking meat cakes in the sauce.<br />
<br />
Brown sauce:<br />
<br />
2 tablespoons butter<br />
3 tablespoons flour<br />
2 ¼ cup boiling dark broth (beef broth does fine)<br />
salt<br />
pepper<br />
a little cream (I used about 1 -- 2 TBSP)<br />
<br />
Brown butter in a saucepan, stir in the flour and mix well. Stir the entire time! Browning does not take long, so pay attention or it will taste burnt! Remove the pan from the heat and add broth. Put the pan back on the heat and bring to a boil while stirring. Add cream, and salt and pepper to taste. Let the sauce simmer for 8 to 10 minutes. Add the meat cakes the sauce and continue to let it simmer on low heat until meat cakes are cooked.<br />
<br />
Serve with boiled potatoes, carrots and broccoli as is standard in Norway...OR, do what I did. I roasted mine! <br />
<br />
Roasted Root Vegetables:<br />
<br />
Preheat oven to 475 degrees<br />
<br />
4 medium carrots<br />
2 large russet potatoes<br />
1 medium onion (you know I love Sweet Vidalia, but use whatever you please!)<br />
1-2 TBSP olive oil<br />
2 tsp dried rosemary<br />
1 tbsp dried minced garlic<br />
Sea salt to taste<br />
<br />
Cut all the vegetables into large chunk size pieces. Place in a large bowl and drizzle with the olive oil, and add the garlic and rosemary. Mix well with your hands to coat all the pieces. Place in a cookie sheet lined with non-stick foil (LOVE you Reynolds Wrap for making this!!) and then salt to taste with sea salt. Add pepper if you like as well. Roast at 475 degrees for 20-25 minutes, stirring at least twice during this time. If you prefer your vegetable with more or less "char" adjust this time to your individual taste. <br />
<br />
The gravy for the meatcakes tastes very nice on the vegetables too, but there are no rules here. New comfort food by any means, and I will be making this often over the years to come. Thanks again Tone for sending me this yummy recipe to share! ENJOY!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAe9rE5Qyz-d0khi3NGsHIfL9GZJ26jeO_ANvXZF9dbbBQrMy4myLJkdT4HeO2BQ-0Ur3KxZBDcuSnq_bb2UjrW4dR4qHWG3Vl0EVBhw4Lq4P1l759aUX4qmfH1iSxjGe5Y6DCXbLewfU/s1600/DSCF3681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAe9rE5Qyz-d0khi3NGsHIfL9GZJ26jeO_ANvXZF9dbbBQrMy4myLJkdT4HeO2BQ-0Ur3KxZBDcuSnq_bb2UjrW4dR4qHWG3Vl0EVBhw4Lq4P1l759aUX4qmfH1iSxjGe5Y6DCXbLewfU/s640/DSCF3681.JPG" width="480" /></a></div><div style="text-align: center;"><br />
</div></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com3tag:blogger.com,1999:blog-4049281496022505631.post-78594992231198691112010-10-17T16:32:00.000-07:002010-10-17T16:42:49.113-07:00Baked Acorn Squash with Savory Sausage Stuffing<div style="text-align: center;"><object height="385" width="640"><param name="movie" value="http://www.youtube.com/v/X7kLczKafz0?fs=1&hl=en_US&color1=0x5d1719&color2=0xcd311b"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/X7kLczKafz0?fs=1&hl=en_US&color1=0x5d1719&color2=0xcd311b" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed></object><br />
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<div style="text-align: left;"></div><div class="MsoNormal" style="background: white;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Baked Acorn Squash with Savory Sausage Stuffing:<o:p></o:p></i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Serves 4<o:p></o:p></i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><br />
</i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>The idea for this recipe came from a viewer request…20 years ago when I was in junior high; I had a friend by the name of Michelle Fahr. She has since been married and has two beautiful children, so it was because of this old friend of mine, now Michelle Berry, that I am showing you how to make stuffed acorn squash today. I didn’t have a stuffing recipe to follow, so I just winged it on this one, but was incredibly delighted with the result. But feel free to get creative with your own stuffing, playing with the flavors and ingredients YOU like. Or, make what I did! It was VERY delicious!<o:p></o:p></i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><br />
</i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>2 medium acorn squash, halved and de-seeded<o:p></o:p></i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><br />
</i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Line a 13x10-inch baking pan with foil; lightly grease the foil or spray with nonstick olive oil or cooking spray. Heat oven to 350°.<o:p></o:p></i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-top: 0.25in;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Cut squash in half lengthwise and scoop out seeds. Spray cut sides with olive oil spray or nonstick cooking spray and place, cut side down, on the foil. Add about 1/2 inch of water to the pan then cover with foil. Bake for 45 to 55 minutes, or until tender.<o:p></o:p></i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-top: 0.25in;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Stuffing:<o:p></o:p></i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>1 lb Italian sausage<o:p></o:p></i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>4 pieces of dry bread, crumbed<o:p></o:p></i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>1 TBSP olive oil<o:p></o:p></i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>½ cup chopped mushrooms<o:p></o:p></i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>½ diced bell pepper<o:p></o:p></i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>½ diced onion<o:p></o:p></i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>1 clove garlic, diced<o:p></o:p></i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>1 tsp basil<o:p></o:p></i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>½ cup tomato sauce (or spaghetti sauce if you prefer)<o:p></o:p></i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Salt and pepper to taste<o:p></o:p></i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Freshly grated parmesan and mozzarella cheese<o:p></o:p></i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><br />
</i></span></span></span></div></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>In a large sauté pan, cook sausage until no longer pink. Add olive oil to sauté pan, along with mushrooms, peppers, onions, garlic, and basil. Cook until tender. Remove from heat, and add bread crumbs, tomato sauce, and salt and pepper. Mix thoroughly. <o:p></o:p></i></span></span></span></div></div><div style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 0.25in; margin-left: 0in; margin-right: 0in; margin-top: 0.25in;"><div style="text-align: left;"><span class="Apple-style-span" style="background-color: #660000;"><span class="Apple-style-span" style="color: #f3f3f3;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Stuff squash with sausage mixture and put back on the baking pan. Bake for about 20 to 25 minutes, until hot. Add cheese and continue baking for a few minutes longer or until cheese is melted. ENJOY, I know you will!!</i></span></span></span></div></div><div class="MsoNormal"><div style="text-align: left;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbpEkYTuX9BGPzjXVmq1aSkyrGk9-n6a1RMvaVCA7SBKhbeykyHyuqSqwQD0SLBlOhcUyEudZ9DfV-1J0jVrMZ2DgsozlFSt8w-N16FVe55xOomiiZ-kCtK_AJS61YMDV-gq9RSvX4qXY/s1600/acorn+squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbpEkYTuX9BGPzjXVmq1aSkyrGk9-n6a1RMvaVCA7SBKhbeykyHyuqSqwQD0SLBlOhcUyEudZ9DfV-1J0jVrMZ2DgsozlFSt8w-N16FVe55xOomiiZ-kCtK_AJS61YMDV-gq9RSvX4qXY/s400/acorn+squash.jpg" width="400" /></a></div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: Calibri, sans-serif;"><span class="Apple-style-span" style="color: black; font-family: 'Times New Roman';"><br />
</span></span></div></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com0tag:blogger.com,1999:blog-4049281496022505631.post-26634225287783243132010-10-10T23:29:00.000-07:002010-10-11T08:34:10.619-07:00Shrimp Ravioli ala Sydney<div align="center"><object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/Isg3Kt2SWUw?fs=1&hl=en_US&color1=0x5d1719&color2=0xcd311b"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/Isg3Kt2SWUw?fs=1&hl=en_US&color1=0x5d1719&color2=0xcd311b" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object></div><div align="left">Ravioli ala Sydney</div><div align="left"><br />
</div>So my niece Sydney (honorary, of course) had a request for my show. And far be it from me to deny her! She is, after all, the daughter of one of my very best friends in the whole world! My only stipulation in the agreement was that she had to help me with the show, and be my very special taste tester! I did make sure the recipe was up to her standards as well, making sure there was nothing weird or too green involved. First of all, I found it impossible to locate any fresh pasta sheets locally. So as a last resort, I decided I’d take the plunge and make my own pasta, from scratch. If you have ever made a pie crust, you can make pasta, it’s NOT very difficult! And the filling was a collaboration between Sydney and I…she wanted seafood, and I decided the details. This is what we came up with, and it was very, VERY tasty!<br />
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Homemade Pasta:<br />
3 cups all purpose flour<br />
5 egg yolks<br />
½ tsp salt<br />
½ cup water, give or take a bit…<br />
<br />
Mix flour and salt in a mixing bowl. Beat the egg yolks and water in a small bowl separately and then add to the flour mixture. Mix dough with your hands. If the dough is too dry, add more water (1 tablespoon at a time) and if the dough is too wet, add flour (1 tablespoon at a time). Once you have developed a nice firm but sticky dough – continue to knead for about 10 minutes. Then, to let the proteins relax a bit to make rolling easier, let dough sit (covered) for about 20 minutes. <br />
Divide dough into 5 equal pieces. On a floured board, roll out each piece with a rolling pin, using flour to prevent sticking, and flipping until you have reached a thin enough dough to see your hand through. Lay each sheet on top of parchment paper, and stack as you complete each new sheet. If you are not going to use dough right away, you can refrigerate for up to 2 days, or freeze for up to one month. Roll dough up in parchment paper and cover well in plastic prior to storing. If you plan on using it immediately, cut the dough into squares or circles with a glass or pasty cutout. Fill pieces with your choice of filling and wet edges with a little water before sealing with a fork. Once filled, you can freeze on a cookie sheet until firm before transferring to container, or you can boil right away. Boiling fresh takes about 5-7 minutes, and from frozen can take up to 10 minutes.<br />
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Shrimp filling:<br />
1 lb bag pre-cooked shrimp, peeled and tail removed<br />
1 bunch flat leaf parsley (about 1 ½ cups loose packed)<br />
3 cloves garlic (or 1 TBSP jarred minced garlic)<br />
1 TBSP lemon zest (from 3 small lemons)<br />
Olive oil…between ¼ and ½ cup<br />
¼ tsp salt<br />
<br />
Place half of the shrimp, and the remaining ingredients in a food processor and process until you have a paste. Rough chop the other half of the shrimp with a knife, and mix that in with the paste mixture. This will give a lovely texture inside the ravioli. Use about a tablespoon of mixture to fill each ravioli depending on the size you make. I made large ravioli and a tablespoon was perfect. Adjust accordingly. Either fold the pasta over the filling and wet with a dab of water and crimp with fork, or put a piece if pasta over the top if making larger ravioli like I did. Either way, make sure you are securely sealed around the edges before cooking. <br />
<br />
Alfredo Sauce:<br />
5 TBSP butter (or margarine)<br />
2 cloves garlic, minced (about 2 tsp)<br />
2 cups half and half (or heavy cream if you prefer!)<br />
¼ tsp pepper<br />
½ cup freshly grated parmesan<br />
¾ cup grated mozzarella (gruyere or swiss would be lovely too!)<br />
<br />
Melt butter in medium saucepan over medium/low heat. Add the garlic, cream, and pepper and bring mixture to a simmer. Stir often. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth. When sauce has thickened, add the mozzarella cheese and stir until smooth, (don’t freak out if it seems too thick or stringy…it will smooth out!). STIR FREQUENTLY. While the sauce cooks, boil ravioli for 5-7 minutes. Place ravioli on serving plates and spoon sauce over pasta. And then, ENJOY!!!<br />
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</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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmeFi7s7zCJCEk4sPw56n9x9aUrJyduCq8Sqlq2MDHkVgX1cyq2j39nKMU-Sgc66TlnPF19ME418rMdnxzlpmg5D2ay3we-GewEJZwGd-P_GFUK33cf6oWuPUn2AJ4jSaMSlZdHLNrKa0/s1600/DSCF3509.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmeFi7s7zCJCEk4sPw56n9x9aUrJyduCq8Sqlq2MDHkVgX1cyq2j39nKMU-Sgc66TlnPF19ME418rMdnxzlpmg5D2ay3we-GewEJZwGd-P_GFUK33cf6oWuPUn2AJ4jSaMSlZdHLNrKa0/s400/DSCF3509.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1nfweBU6DMmOjnxsEhwNkv3vFcHTXYh5BmKjtNnsX97PriETXRaMNM3VJkvEY0jzPE7XQON1g6c4MT2T5-q9_wddqAyGAQtBVRVepV2XZBwy5QJxmF3T5MAQtNEBJelFWjX34loeO6Q/s1600/DSCF3512.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1nfweBU6DMmOjnxsEhwNkv3vFcHTXYh5BmKjtNnsX97PriETXRaMNM3VJkvEY0jzPE7XQON1g6c4MT2T5-q9_wddqAyGAQtBVRVepV2XZBwy5QJxmF3T5MAQtNEBJelFWjX34loeO6Q/s400/DSCF3512.JPG" width="400" /></a> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi7KCbuCkMH5u_C0xDxwIFvH5MmcYvIRRZfysKUjACJ8xarDrU2kA8AiztrWvXFIuQdNSkG0qK50AfXE5hyphenhypheni31BUtF4J34PddsPggazlQGByOK1TDQEAb-OwnviRtKSd_FEz0FZoBxyPA/s1600/DSCF3508.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" ex="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi7KCbuCkMH5u_C0xDxwIFvH5MmcYvIRRZfysKUjACJ8xarDrU2kA8AiztrWvXFIuQdNSkG0qK50AfXE5hyphenhypheni31BUtF4J34PddsPggazlQGByOK1TDQEAb-OwnviRtKSd_FEz0FZoBxyPA/s400/DSCF3508.JPG" width="400" /></a></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com3tag:blogger.com,1999:blog-4049281496022505631.post-28865333453347463802010-10-03T13:11:00.000-07:002010-10-03T13:11:29.644-07:00Nutty Chick<div align="center"><object height="360" width="580"><param name="movie" value="http://www.youtube.com/v/usTeeB3rK1I?fs=1&hl=en_US&color1=0x5d1719&color2=0xcd311b&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/usTeeB3rK1I?fs=1&hl=en_US&color1=0x5d1719&color2=0xcd311b&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="580" height="360"></embed></object></div><div align="center"><br />
</div><div align="left">Nutty Chick</div><br />
I have been making ‘viewer requested recipes’ in the past weeks, but this week is different. After watching some of my cooking videos, my friend Misty Hamilton told me I had inspired her to take some time out of her ultra busy schedule to cook more. BRAVO Misty!! I know how busy you are, so I am impressed! At any rate, she told me about a recipe she threw together one night off the top of her head, and how much her family loved it. So I requested the recipe to make for BellinieBits! Now I forgot one of the ingredients while I was filming and had to go back and fix it, but maybe you’ll have better luck getting it all right the first time! Here’s the recipe:<br />
<br />
Preheat oven to 350 degrees.<br />
<br />
4 boneless, skinless chicken breasts (create a pocket in each one)<br />
1 cup peanut butter (I used chunky for texture)<br />
1/8 cup honey (or more to taste)<br />
1 tsp ground cumin<br />
½ tsp ground black pepper<br />
4 chicken bouillon cubes, mashed<br />
¼ cup honey mustard<br />
<br />
Mix the last 6 ingredients (all but the chicken) together in a bowl. If it is too stiff to mix, heat up the microwave for 20-30 seconds to soften. Inside each pocket of the chicken breast, spoon a heaping tablespoon of the mixture in. On the top of the chicken, add a little more, and then drizzle with extra honey. Once all 4 breasts are dressed, loosely wrap the chicken in some foil, and place on a cookie sheet. Bake at 350 degrees for about 40 minutes. The chicken will be fork tender and juicy. Serve with a side of cold sesame noodles, or ramen noodles and assorted vegetables for a nice and easy dinner. Thanks Misty! This is a dish you are sure to ENJOY! <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOkFkzErAGAV0ERq9j8c_mkTAn_3wHbk4fVLDf9Uso8fkwYj-KncXDBPgFsO91dA_KsuPoaTAuh0cpzKTSDjtW0i9k8bEuOt-LnvCeWGo8rgYa1QNUcIdIkStE7cE6_YhYlOP4omI_B8/s1600/nutty+chick.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzOkFkzErAGAV0ERq9j8c_mkTAn_3wHbk4fVLDf9Uso8fkwYj-KncXDBPgFsO91dA_KsuPoaTAuh0cpzKTSDjtW0i9k8bEuOt-LnvCeWGo8rgYa1QNUcIdIkStE7cE6_YhYlOP4omI_B8/s400/nutty+chick.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com0tag:blogger.com,1999:blog-4049281496022505631.post-43811066488098551382010-09-26T21:38:00.000-07:002010-09-26T21:39:52.231-07:00Chili Rellenos - The Ultimate Cheesy Comfort Food!<div align="center"><object height="360" width="580"><param name="movie" value="http://www.youtube.com/v/w3IuFDJJWGE?fs=1&hl=en_US&color1=0x5d1719&color2=0xcd311b&hd=1&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/w3IuFDJJWGE?fs=1&hl=en_US&color1=0x5d1719&color2=0xcd311b&hd=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="580" height="360"></embed></object></div><div align="left"><br />
</div><div align="left">Chili Rellenos</div><br />
<br />
So, this is one if the ultimate "comfort foods" in my book. Although it has been well over a decade since I've last eaten the stuff...and I couldn't even tell you why that is. So imagine my pleasure when a relative suggested I make it for BellinieBits?? I was happy to comply with the request, and being that it was also my first attempt at making it, it was a learning experience I got to share with you! I love to try new things just for those who watch, so that you know that NOTHING is a cause for fear. Everything is, and can be, easier than it looks! So, I'd like to offer a HUGE thank you to Charles Wetlaufer for sending me the recipe. Here it is:<br />
<br />
<u>Chili Rellenos Casserole</u><br />
28 oz can green chilis, whole or diced<br />
16 oz Colby jack cheese<br />
8 oz pepper jack cheese<br />
8 oz mozzarella cheese<br />
1 TBSP olive oil (or vegetable oil if you don't have any)<br />
2 cloves garlic, minced (or 1 TBSP jarred minced garlic)<br />
½ large onion, diced<br />
4 eggs<br />
1 cup flour<br />
1 1/3 cups milk<br />
½ tsp salt (optional)<br />
2 ½ cups shredded chicken or beef (optional...use if making a main dish)<br />
<br />
Make sure you preheat your oven to 400 degrees before you're ready to bake this. Grease a 9 x 13" casserole dish too.<br />
<br />
In a large bowl, combine all the cheeses and mix thoroughly. Set aside. <br />
<br />
In a medium sauté pan, heat the olive oil on medium high, and sauté the onion and garlic just until tender and translucent. Set aside to cool.<br />
<br />
In a medium bowl, add flour, salt, eggs, and milk. Whisk until smooth and resembles runny pancake batter. Set this aside also. <br />
<br />
Drain the chili's and cut into strips or dice (whichever is your preference) if they are whole. Make sure you also remove the skin (while they are still whole) if they haven't been removed already. Mix the chilis with the sautéed onion and garlic. Layer about 1/3 of the chili mixture in the bottom of the casserole dish. Add a layer of cheese in top of that. If you are adding shredded meat, add a layer now. Then start over again with the chili mixture, cheese, meat, so on, until everything has been used. Now you can evenly pour the batter over the entire dish, trying to make sure you evenly distribute everything. If you want to prevent over browning, cover dish with a piece of foil. Bake at 400 degrees for 20 minutes. Then drop the temperature to 350 degrees, and bake for another hour. At this point, I took the casserole out of the oven to cool, but in Charles' recipe, he indicated you could turn the oven off and let it stay in for another half of an hour and it will be fluffy and settle a bit. It will resemble a quiche. Add whatever toppings suit you (I like sour cream and diced tomatoes, but I'll bet avocado would be nice too) and ENJOY! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisDRrN4eUVUGIGaWYZWxvnvh4mSev0zpHYPYTpVxzVNytviAEbFi1nir9an4f3CSwlnc06wWbTwfbbUWKmIui9l8aehElMlmMoq4pKxse_ASnSbKg0fLyeDidcegelaaxbwf_pHb0nvm0/s1600/chili+rellenos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisDRrN4eUVUGIGaWYZWxvnvh4mSev0zpHYPYTpVxzVNytviAEbFi1nir9an4f3CSwlnc06wWbTwfbbUWKmIui9l8aehElMlmMoq4pKxse_ASnSbKg0fLyeDidcegelaaxbwf_pHb0nvm0/s400/chili+rellenos.jpg" width="400" /></a></div><div align="center"></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com0tag:blogger.com,1999:blog-4049281496022505631.post-57935289324486912302010-09-19T13:02:00.000-07:002010-09-19T17:59:27.597-07:00Cupcakes!<div align="center"><object height="360" width="580"><param name="movie" value="http://www.youtube.com/v/Makgf_cgl5Q?fs=1&hl=en_US&color1=0x5d1719&color2=0xcd311b&hd=1&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/Makgf_cgl5Q?fs=1&hl=en_US&color1=0x5d1719&color2=0xcd311b&hd=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="580" height="360"></embed></object></div><div align="left">Carrot & Apple Cupcakes!</div><br />
This episode and recipe comes out of the blue today because my friend, Shalon Whitgob, is throwing herself a “pre-surgery” cupcake party! And since she is too far away for me to actually participate, I am honoring her with this extra special episode of BellinieBits! And really, who doesn’t just love a cute little cupcake to indulge in every now and then? Now my dilemma with the whole cupcake thing is this…what constitutes a cupcake as opposed to a muffin? They are shaped the same, taste the same, minus frosting and decorations…so is that the only difference? Frosting? Well, not knowing the proper answer to this question of mine, I decided to make one of my favorite muffin recipes and turn it into a cupcake. So here you go – I hope my ignorance on this subject doesn’t offend anyone! <br />
<br />
Cupcake/Muffin:<br />
<br />
<u>Wet ingredients –</u> <br />
1 grated apple, skin and all<br />
2 grated carrots, approximately 2 cups <br />
¼ cup vegetable oil<br />
½ cup molasses<br />
½ cup lightly packed brown sugar<br />
3 eggs<br />
<br />
~~~Mix all the wet ingredients well in a medium bowl, then add:<br />
<br />
<u>Dry ingredients –</u> <br />
1 ¼ cups flour<br />
¾ cup old fashioned oats<br />
¼ cup ground flax (optional)<br />
2 tsp baking powder<br />
½ tsp baking soda<br />
¼ tsp salt<br />
2 tsp cinnamon<br />
½ cup chopped walnuts (optional)<br />
<br />
~~~Mix until well incorporated. Preheat oven to 350 degrees, and grease 12 muffin tins, or use cupcake liners. Using 1/3 cup measure, evenly distribute the batter to each of the 12 muffin tins. Bake for 20 minutes, or until toothpick comes out clean. Let cool before frosting.<br />
<br />
Maple Cream Cheese Frosting:<br />
<br />
4 oz cream cheese<br />
2 oz butter (1/2 stick)<br />
¾ pound powdered sugar<br />
½ tsp maple extract<br />
¼ tsp salt<br />
Milk to thin, if needed<br />
<br />
~~~Cream together cream cheese and butter until smooth. Add salt. Blend in about 1 cup of powdered sugar at a time. After 3rd cup has been added, add maple extract and mix well. Add more sugar if you need to stiffen the frosting more. If frosting is too thick, add 1 tsp of milk at a time until it reaches proper consistency. Frost each cupcake with about 1 Tablespoon of the icing. <br />
<br />
Candied Carrots:<br />
In a medium sauce pan, bring to boil 1 cup of water and 2 cups of sugar. Add 2 cups of grated carrots to syrup mixture, and then let simmer for 1 hour. Drain carrots with a fine sieve, and then spread out on a cookie sheet lined with non-stick foil. Set oven to 275 degrees, and let dry for a few hours, until hardened. Crumble to the size you want for sprinkling over cupcakes.<br />
<br />
And do me an extra special favor too, and go visit Shalon's page and take a peek at her journey, and learn why she is such a special lady, and why she's imprinted on my heart forever:<br />
<a href="http://shalonavm.blogspot.com/2010/09/yummy-cupcakes.html">Alcohol....it's the new glue!</a><br />
<br />
You are now ready to share this treat and ENJOY!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hd64ePM9_AkR4QVyBXfcMPecsaYk8M8iWt86TZmlj3a4ybOZ5Ewfxqq_XTXl4aiukDpjIJAHx0DKbu6NwqtCVYQWTrPJp6iJwnFsZ_1-DfADBetdGWAp9Tg6K47tZRGs6A50yyKEnyE/s1600/cupcakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" qx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6hd64ePM9_AkR4QVyBXfcMPecsaYk8M8iWt86TZmlj3a4ybOZ5Ewfxqq_XTXl4aiukDpjIJAHx0DKbu6NwqtCVYQWTrPJp6iJwnFsZ_1-DfADBetdGWAp9Tg6K47tZRGs6A50yyKEnyE/s400/cupcakes.jpg" width="400" /></a></div><div align="center"></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com1tag:blogger.com,1999:blog-4049281496022505631.post-27142806025543546302010-09-12T13:18:00.000-07:002010-09-13T08:33:16.950-07:00Fruit Salad with Whiskey Sauce and French Toast Croutons<div class="MsoNormal" style="text-align: center;"><b><u><object height="360" width="580"><param name="movie" value="http://www.youtube.com/v/3JPTXmmYKoY?fs=1&hl=en_US&color1=0x5d1719&color2=0xcd311b&hd=1&border=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/3JPTXmmYKoY?fs=1&hl=en_US&color1=0x5d1719&color2=0xcd311b&hd=1&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="580" height="360"></embed></object></u></b></div><div class="MsoNormal" style="text-align: center;"><b><u><br />
</u></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><u>Fruit Salad with Whiskey Dressing and French Toast Croutons<o:p></o:p></u></b></div><div class="MsoNormal"><b><u><br />
</u></b></div><div class="MsoNormal">I was asked by my friend Jennifer Doman to make something different with peaches, since they are in season right now. Now, I could have gone the traditional route, and made a pie, tart, or cobbler…but I decided to do something else fairly traditional, yet give it my own “BellinieBits” twist! So here you go Jennifer, and everyone else – I certainly hope you’ll try this recipe! Easy, fresh, and wickedly delicious!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Fruit Salad:</div><div class="MsoNormal">2 or 3 large ripe peaches, thinly sliced</div><div class="MsoNormal">1 or 2 bananas, sliced</div><div class="MsoNormal">1 or 2 cups fresh raspberries</div><div class="MsoNormal">~~~Now, you can certainly use any other fruit with this salad, I chose the above because I love them all individually and also because I liked the variety of color. Blueberries, pears, grapefruit, kiwi, grapes, strawberries, and plums…all would work as well. Heck, you might even throw in some apples and oranges if you like too! Just use what YOU like!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Whiskey Sauce:</div><div class="MsoNormal">1 stick (1/2 cup) butter</div><div class="MsoNormal">1 cup white granulated sugar</div><div class="MsoNormal">2 egg yolks</div><div class="MsoNormal">2 TBSP water</div><div class="MsoNormal">¼ - ½ cup whiskey (use as more if you like a stronger flavor)</div><div class="MsoNormal">~~~Melt butter over medium heat in a small saucepan. Add sugar, egg yolks, and water. Stir to combine, and then cook over medium heat for 5-6 minutes, stirring frequently until sugar dissolves and mixture is bubbly. Remove from heat, and add whiskey. Mix well, and then cool before using. You can store the sauce in the refrigerator for up to 3 weeks. This sauce can be thinned out in the microwave for about 30 seconds if you’ve refrigerated it. It goes wonderfully over a variety of dishes like French toast, ice cream, pies, cheesecakes, fruit crisp, cobblers…once you taste it, you’ll want to use it on everything!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">French Toast Croutons:</div><div class="MsoNormal">Perfect use for left over French toast! But here’s how I made it, if you’re wondering-</div><div class="MsoNormal">2 eggs</div><div class="MsoNormal">½ cup milk</div><div class="MsoNormal">1 tsp vanilla extract</div><div class="MsoNormal">1/3 cup sugar</div><div class="MsoNormal">Dash salt</div><div class="MsoNormal">1 tsp cinnamon</div><div class="MsoNormal">6 pieces of bread</div><div class="MsoNormal">~~~Mix first six ingredients together in a small bowl. Dip bread one slice at a time into egg mixture, and make sure both sides soak in a little of the mix. Cook until browned on a greased skillet, then flip and brown on the other side. After all pieces are browned, cut into small crouton sized squares. Lay pieces on cookie sheet in a single layer and let dry out in a 250 degree oven until crunchy - about 1 or 2 hours, but check and stir every 20 minutes or so, as all ovens cook slightly differently. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Now it’s time to assemble the salad! In a large bowl, add all sliced fruit, and any other berries you are using. Spoon about ½ cup of the whiskey sauce over fruit and gently mix to coat all fruit evenly. Dish up servings into individual bowls and top with French toast croutons. Drizzle more whiskey sauce over each serving if desired. And by all means….ENJOY!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gZVogJkEijVtH2y0YVAST0sPzIlG3OBMajhxVOSoL8te417YFlffch3BVB6hz9YqdEeEg3P52znHoBuUjmCm3rdynkAfptCya95HltxLCOPRgp-laJY9sWP7_Egy_mGoFGaK672pkbU/s1600/fruit+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0gZVogJkEijVtH2y0YVAST0sPzIlG3OBMajhxVOSoL8te417YFlffch3BVB6hz9YqdEeEg3P52znHoBuUjmCm3rdynkAfptCya95HltxLCOPRgp-laJY9sWP7_Egy_mGoFGaK672pkbU/s400/fruit+salad.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com0tag:blogger.com,1999:blog-4049281496022505631.post-4502920999484777132010-09-05T20:53:00.000-07:002010-09-05T20:53:33.178-07:00Island Sandwich<div style="text-align: center;"><object height="340" width="560"><param name="movie" value="http://www.youtube.com/v/D4hOYrXoCDk?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/D4hOYrXoCDk?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="560" height="340"></embed></object><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i>Island Sandwich (for Kami!)<br />
Serves 8<br />
<br />
First off, I want to thank those who put in requests...I am only too happy to give ideas on meals! So today, I took my friend Kami Sussman's suggestion to make a low fat and high fiber meal, which was both sweet and savory. I decided to take two different recipes that I have been using for a long time and marry them together in one sinful sandwich! The result is my own twist on a traditional "pulled pork BBQ sandwich", and might I add...I think it certainly holds its own! So here you go...the recipe for the "Island Sandwich" and all its components...<br />
<br />
Tropical Whiskey Chicken:<br />
In a 3 Qt. pan, add:<br />
2 cups lightly packed brown sugar<br />
½ cup soy sauce<br />
½ cup pineapple juice<br />
½ cup whiskey<br />
(optional...add 1 TBSP minced garlic, and 1 tsp chili powder for extra flavor)<br />
2 -- 2 ½ pounds boneless, skinless chicken (I used a blend of thighs and breast for best flavor)<br />
~~~Add all ingredients to the pan, and then bring to boil. Once bubbling, let simmer for about 45 minutes. Remove from heat when meat is tender, and then shred with two forks. Continue to let remaining sauce reduce over medium heat for 10-15 minutes, or until is a syrupy consistency. Drizzle reduced sauce over chicken if extra flavor is desired.<br />
<br />
Tropical Cole Slaw:<br />
1 cup low fat mayonnaise<br />
¾ cup pineapple juice<br />
¼ cup fat free half and half<br />
1 pkg. Ranch Dressing mix<br />
12 oz bottle honey mustard<br />
½ cup bacon pieces (6 sliced, cooked and diced if doing from scratch)<br />
16 oz bag shredded cabbage mix<br />
~~~Mix first 5 ingredients together until smooth for dressing. Mix 1/3 cup of dressing with the bacon and cabbage. Let coleslaw sit in refrigerator for 1 hour for best flavor. I personally use this dressing on salads and coleslaw, so the extra works well for me.<br />
<br />
1 package Orowheat Sandwich Thins<br />
8 pineapple rings<br />
<br />
Toast sandwich thins and grill pineapple slices if desired. Assemble sandwiches with a generous helping of chicken, 1 pineapple slice, and about 1/3 cup coleslaw mix. Serve immediately and ENJOY!</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFh_86SeY6P4FdSnLqDTwmIyZR-x5X65jQAyGlfthUPMzPMvBGu3nC7NruQuUGwPS_XXXX19QAey9TWh-C5lUJ3CjIbyAMEYZAEGIj9wPK4oOGbmtxRQp34uPlzFRiJdLw1djpqRRPk5Y/s1600/DSCF3218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFh_86SeY6P4FdSnLqDTwmIyZR-x5X65jQAyGlfthUPMzPMvBGu3nC7NruQuUGwPS_XXXX19QAey9TWh-C5lUJ3CjIbyAMEYZAEGIj9wPK4oOGbmtxRQp34uPlzFRiJdLw1djpqRRPk5Y/s400/DSCF3218.JPG" width="400" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><i><br />
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</span></div></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com2tag:blogger.com,1999:blog-4049281496022505631.post-71342541519932627952010-08-29T18:48:00.000-07:002010-08-29T18:48:32.275-07:00Hearty Apple Crisp with Maple Cream<div style="text-align: center;"><object height="340" width="560"><param name="movie" value="http://www.youtube.com/v/FI6ZrFTCyuo?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/FI6ZrFTCyuo?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="560" height="340"></embed></object></div><div style="text-align: left;"></div><div class="MsoNormal">Apple Crisp with Maple Cream </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">So, as I usually do, I take the end of week ingredients I have left in my refrigerator and pantry, and depending on what I have, I try to put together something tasty. This week, I had a few apples left in the fridge, some sour cream with no plans to use, and a few graham crackers left in an open package. I took the inspiration for this dessert from my favorite “go-to” breakfast. This certainly can be served as a breakfast too as it has the basic elements of a morning meal, but also works as a hearty dessert. Hope you give the recipe a try! It’s a bit of a twist on a traditional recipe…</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Hearty Crisp:</div><div class="MsoNormal"><span style="mso-spacerun: yes;"> </span>3 sheets Graham cracker, finely ground (about ½ cup crumbs)</div><div class="MsoNormal">1 cup old-fashioned rolled oats</div><div class="MsoNormal">¼ cup ground flax seed</div><div class="MsoNormal">1/3 cup brown sugar</div><div class="MsoNormal">1 tsp. cinnamon</div><div class="MsoNormal">½ tsp. salt</div><div class="MsoNormal">~mix well in a bowl, then add:</div><div class="MsoNormal">1 stick <span style="mso-spacerun: yes;"> </span>(1/2 cup) butter or margarine</div><div class="MsoNormal">1 tsp. maple extract</div><div class="MsoNormal">1/3 cup roughly chopped almonds or walnuts (set aside for garnish before baking)</div><div class="MsoNormal">~blend with a pastry blender or fork until crumbly in texture. Set aside.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Apple base:</div><div class="MsoNormal">4 diced apples, skin on. I used Fuji Apples</div><div class="MsoNormal">1 TBSP lemon juice</div><div class="MsoNormal">3 TBSP sugar (white is fine)</div><div class="MsoNormal">2 ½ TBSP cornstarch (or 5 TBSP flour)</div><div class="MsoNormal">½ tsp. cinnamon</div><div class="MsoNormal">¼ tsp salt</div><div class="MsoNormal">~mix thoroughly, then spread in an even layer in a greased 8x8” square pan. Top with crisp mixture. I topped this all with 1/3 cup roughly chopped almonds, which is completely optional. Walnuts would have been equally delicious.<span style="mso-spacerun: yes;"> </span>Bake at 375 degrees for 40 minutes, or until browned and bubbly. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Maple Cream:</div><div class="MsoNormal">1 cup light sour cream (or full fat if you don’t care)</div><div class="MsoNormal">¾ cup powdered sugar</div><div class="MsoNormal">Dash or two of salt</div><div class="MsoNormal">½ tsp. maple extract</div><div class="MsoNormal">~mix until smooth, and refrigerate until ready to use.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Serve warm crisp with a generous spoonful of maple cream, and above all…ENJOY!!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6zhqCX2o5b_4i3rrB1EhutgnlO9pBNOjrQ-LOkWnVDCQdSxsdXFgn7CzeXh46BoiVs4GA8ay-tAzXGrUXfghugQxhxpkJK0yOKojWLgdViUKfYSRQOPv8tyw0nSz9_IYwZzvkKGe2GA/s1600/applecrisp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ6zhqCX2o5b_4i3rrB1EhutgnlO9pBNOjrQ-LOkWnVDCQdSxsdXFgn7CzeXh46BoiVs4GA8ay-tAzXGrUXfghugQxhxpkJK0yOKojWLgdViUKfYSRQOPv8tyw0nSz9_IYwZzvkKGe2GA/s400/applecrisp.jpg" width="400" /></a></div><div class="MsoNormal" style="text-align: center;"><br />
</div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com3tag:blogger.com,1999:blog-4049281496022505631.post-18665705781371355912010-08-22T22:49:00.000-07:002010-08-22T22:49:57.624-07:00Balsamic Glazed Chicken<div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in; text-align: center;"><b><i><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/gzArwOfw9QU?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/gzArwOfw9QU?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object></span></i></b></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><b><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">BALSAMIC GLAZED CHICKEN<o:p></o:p></span></span></span></i></b></div><div align="center" class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in; text-align: center;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">So my oldest son Brendan is totally awesome to have around because he likes to try different foods. Okay, he’s awesome for more than just that, but for my cooking habits, he totally ROCKS! He keeps me on my toes by asking me to make new things, which I am more than happy to do for him. So last summer, he had gone to dinner with his grandparents and came back saying I HAD to make balsamic glazed chicken for him. His description of this sweet, tangy, and sticky glaze did not match any recipes that I had been able to find. So I combined a few recipes from the internet, and tweaked it until I got the results he and I were both looking for. So here it is…<o:p></o:p></span></span></b></span></i></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">So, take your boneless, skinless chicken breasts, and pan fry them in a little bit of olive oil. I seasoned mine with a light sprinkling of salt, pepper, and rosemary. After you flip halfway through cooking (once you get a nice golden brown on the first side) I like to “steam cook” it the remainder of the way using a lid. While that is cooking….let’s make the glaze!<o:p></o:p></span></span></b></span></i></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">Balsamic Glaze (makes enough for 4-6 breasts):<o:p></o:p></span></span></b></span></i></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">¼ c. balsamic vinegar<o:p></o:p></span></span></b></span></i></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">2 TBSP soy sauce<o:p></o:p></span></span></b></span></i></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">1 TBSP honey<o:p></o:p></span></span></b></span></i></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">3 TBSP brown sugar<o:p></o:p></span></span></b></span></i></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">Zest from ½ lemon<o:p></o:p></span></span></b></span></i></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">1 TBSP minced garlic<o:p></o:p></span></span></b></span></i></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">1 tsp dried thyme<o:p></o:p></span></span></b></span></i></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">2 tsp dried rosemary<o:p></o:p></span></span></b></span></i></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">Bring all ingredients to a boil in a small saucepan, then reduce heat to simmer (make sure heat is hot enough to continue bubbling) for approximately 5 minutes, or until reaches a syrupy consistency. <o:p></o:p></span></span></b></span></i></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><br />
</div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">During the last 5 minutes or so of cooking the chicken, drizzle about ¼ of the balsamic glaze over the chicken in the pan, and baste the pieces with the glaze. When the chicken is done, use remaining glaze to taste on top of chicken prior to serving.<o:p></o:p></span></span></b></span></i></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">Tim’s Garlic Bread (makes enough for 4-6 pieces):<o:p></o:p></span></span></b></span></i></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">1 TBSP margarine or butter<o:p></o:p></span></span></b></span></i></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">2 TBSP mayonnaise<o:p></o:p></span></span></b></span></i></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">1 tsp minced garlic<o:p></o:p></span></span></b></span></i></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">½ tsp rosemary<o:p></o:p></span></span></b></span></i></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">2 TBSP parmesan cheese<o:p></o:p></span></span></b></span></i></div><div class="MsoNormal" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; margin-bottom: 5.25pt; margin-left: 0.25in; margin-right: 22.5pt; margin-top: 0in;"><i><span style="font-family: Verdana, sans-serif; font-size: 12pt;"><b><span class="Apple-style-span" style="color: white;"><span class="Apple-style-span" style="background-color: #660000;">Mix ingredients together until well blended, and spread a somewhat thick layer on top of bread pieces. Broil in oven on cookie sheet until browned to your liking. If you prefer crispier toast, broil straight on rack. I served this dinner with steamed broccoli florets, but really, this glazed chicken will go with your favorite sides dishes in a pinch. ENJOY!!</span></span></b><o:p></o:p></span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8jl8yrTLmU9r2VayJaNtypbSkPJ4fUnFxlfYYnE-a_6kqp56Bdb_70Ps5IcSGrK4mvkioTIOLm8saNO3-he5HwyNIqr_36YhXc_LCMiPudu8sDJLy_RlK6pc4KZVgWlbbXbWouIVT_M/s1600/balsamic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8jl8yrTLmU9r2VayJaNtypbSkPJ4fUnFxlfYYnE-a_6kqp56Bdb_70Ps5IcSGrK4mvkioTIOLm8saNO3-he5HwyNIqr_36YhXc_LCMiPudu8sDJLy_RlK6pc4KZVgWlbbXbWouIVT_M/s400/balsamic.jpg" width="400" /></a></div><div class="MsoNormal" style="background: white; margin-bottom: 5.25pt; margin-left: .25in; margin-right: 22.5pt; margin-top: 0in;"><i style="mso-bidi-font-style: normal;"><span style="color: black; font-family: "Verdana","sans-serif"; font-size: 12.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"><br />
</span></i></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com1tag:blogger.com,1999:blog-4049281496022505631.post-74575076026631347022010-08-17T09:38:00.000-07:002010-08-17T09:42:00.172-07:00Poached Egg Bruschetta - Two Ways<div style="text-align: center;"><object height="345" width="500"><param name="movie" value="http://www.youtube.com/v/p0Z3G9acrZc?fs=1&hl=en_US"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/p0Z3G9acrZc?fs=1&hl=en_US" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="500 height="345"></embed></object></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><i>Poached Egg Bruschetta – 2 ways</i></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><i>So, this is me trying to find somewhat easy recipes using truffle oil. Even if you don’t have truffle oil, I think this recipe is still worthy of trying, as in my opinion, eggs make everything better! Now, I adapted yet another recipe I found on The Food Network site, this one was a “mini challenge” from one of the contestants on The Next Food Network Star (Jeffrey Saad) from Season 6. He sadly was not the winner that season, Melissa D’Arabian was. She is lovely and cooks wonderfully too though! So ANYWAY…here’s the link to the recipe, and again, since it is not my own, I will note the changes I made after:</i></b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><i> </i></b></span><a href="http://www.foodnetwork.com/recipes/mini-challengebruschetta-with-poached-egg-truffle-oil-and-arugula-recipe/index.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><i>http://www.foodnetwork.com/recipes/mini-challengebruschetta-with-poached-egg-truffle-oil-and-arugula-recipe/index.html</i></b></span></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><i>Now, to start, I just used regular French bread that you find in any bakery. I sliced the bread at an angle to make them pretty. I lightly brushed the pieces with olive oil, and then toasted them in a hot pan, grilled cheese style. I toasted both sides, but if you prefer one side softer, by all means, do what you like! Rather than waiting to drizzle the truffle oil over the top, I opted to make truffle butter by mixing 1 pound of butter with several tablespoons of truffle oil. My taste buds have not yet become accustomed to the strong flavor, and this is how I ease myself into the experience. It really is a nice taste, but not something I want to overdose on! So, I used the truffle butter on the warm bread. I wilted my lettuce mix) I could not find arugula, so I used a baby lettuce spring mix) with olive oil and minced garlic. That goes directly on top of the toasted French bread. The poached egg goes on the lettuce, and the gremolata on top of the egg. </i></b></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b><i>I did make a second version of this egg Bruschetta dish, and that was just by making garlic bread, slicing a fresh tomato and placing it on top of the bread, then adding a poached egg, followed by grated parmesan cheese. BOTH of these versions were absolutely wonderful! I don’t think I can pick a favorite one, because they each had a distinct flavor. Because of how lovely they looked on the plate together though, I would strongly consider serving them together because, not only will the plate look deliciously colorful, but your taste buds will be deliciously satisfied! ENJOY!!</i></b></span></div><br />
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</div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com1tag:blogger.com,1999:blog-4049281496022505631.post-51832982589131696012010-08-09T13:34:00.000-07:002010-08-19T12:03:56.872-07:00Cooking for my honey...<div class="MsoNormal" style="text-align: center;"><div style="text-align: left;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/txpW9o-SDQc&hl=en_US&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/txpW9o-SDQc&hl=en_US&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object></span></div></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Billionaire Bacon and Corn Muffins</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So, many of you know that my husband is not a fan of gourmet food. The reason being, is that he’s a “supertaster”. For normal palates, food speaks to our taste buds, but for “supertasters”…food SCREAMS. So what we taste, is extra, extra strong for them, and quite unpleasant. Most of what I make for my husband ends up being rather bland in my opinion, so it is frustrating to cook for someone who seems to not appreciate your skill, but after 10 years, I’m over it. I cook for him when he asks, and I do it with a smile and with love. That just means I get to cook what I want for myself!! It’s not really a bad deal after all…</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So today, I made one of my very favorite dishes…Billionaire Bacon, which was a recipe I saw in magazine ages ago. It stuck with me, and I make it whenever my husband asks. If I made it more often than that, I’d be quite a hefty girl, because I love it THAT much. It is a sweet, salty, sticky, smoky, decadent mess, and is literally the one thing I could eat over and over again and never grow sick of it! So, try it, you’ll LOVE it (if you like bacon to begin with, that is!).</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Billionaire Bacon</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 pound thick sliced bacon (I used the plain old hickory smoked kind)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">½ - ¾ cup brown sugar</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Put brown sugar in a large zip top bag, and then two pieces at a time, add bacon to bag and shake to coat. Place sugar covered bacon on a cookie sheet lined with non-stick aluminum foil (you’ll be stuck with a huge mess if you don’t!). Bake for 20-25 minutes depending on how soft or crispy you like your bacon. Be aware that bacon will appear quite soft, but if you see the ends starting to burn, take it out. The bacon will harden as it cools. It is best to drain bacon on a cooling rack that has been sprayed with oil, and has paper towels underneath to catch grease. If you attempt to drain it directly on paper towels, you’ll end up with paper stuck to your bacon! </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Corn Muffins</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a medium size bowl, combine:</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 eggs, beaten</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 stick melted margarine (or butter if you’re fancy)</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 ¼ cups milk</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mix well, then add:</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">½ cup cornmeal</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 ½ cups flour</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">½ cup sugar</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 TBSP baking powder</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">½ tsp salt</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Stir well to combine thoroughly. If you like corn kernels in your corn muffins, add ½ cup canned, drained, sweet corn kernels. </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Grease 12 muffin tins, or a 9x9” square pan. Bake muffins for 20 minutes, and bread for 30-40 minutes, until toothpick comes out clean, or feels done by touch. Serve warm with honey butter. ENJOY!</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Look! He actually DOES eat my cooking!</td></tr>
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</div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com3tag:blogger.com,1999:blog-4049281496022505631.post-39419715719781893982010-08-02T09:41:00.001-07:002010-08-02T09:41:59.308-07:00Roasted Chicken with Truffle Oil<div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/ZZRWoZVpKd0&hl=en_US&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/ZZRWoZVpKd0&hl=en_US&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Roasted Chicken with Truffle Oil</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">So, today I tried a very old fashioned recipe, but tried to ramp up the flavor by using truffle oil. I got the base recipe from The Food Network website, as made by Emeril Lagasse. Here’s the link in case you want to check it out:</span></div><div class="MsoNormal"><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/simple-roast-chicken-with-truffle-oil-drizzle-recipe/index.html"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">http://www.foodnetwork.com/recipes/emeril-lagasse/simple-roast-chicken-with-truffle-oil-drizzle-recipe/index.html</span></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> I won’t copy the recipe to this page since it is not my own, but I will notate the changes I made to make it my own…</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">First off, I only used one onion (sweet Vidalia) and 3 ribs of celery instead of 2. My chicken was 7 ½ pounds, as opposed to 3 ½ pounds. I did roast at 425 for about 30 minutes, and then turned the temperature initially down to 375 as his recipe indicated, but found I needed to turn it down to 350. My total roasting time was 2 ½ hours, and I did need to place a loose tent of foil over the top for the last hour because it was getting too dark for my tastes. I also basted it about 4 times during the whole roasting period. </span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I tried the bite on camera with the truffle oil drizzled on top, and I (being a beginner to truffles) found it quite strong. I think it is an acquired taste, for certain! And I firmly believe in trying new foods several times before you make a concrete decision to love or hate it, because after all, my favorite is sushi, and I hated it the first 2 times I ate it! Keep trying new things, give your taste buds a chance to adjust! So…back on topic (sorry!)…I took the drippings from the pan, and after I cooled it off, I removed the fat layer. Then I heated it up, and dissolved 2 TBSP cornstarch in 2 TBSP water, and added that in to the warm drippings. I brought it to a boil and let it thicken. Then I took it off the stove and added about 1 TBSP truffle oil to that. That was MUCH easier in my opinion to get an even taste of truffle in each bite. Just drizzling the oil straight on top might work for the seasoned palate, but not for my virgin taste buds. So…that was my big tweak. Oh, and that I also used dried herbs instead of fresh! Sometimes you really CAN make do with what you have on hand…now if I was cooking for special guests…by all means, I’d go out and buy fresh! If you decide to try this recipe…ENJOY! </span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mdbGUIaglClcCA3sYqdh92c2pU6jsJt4cDSx6L8ZQ9_PNZbbq3gAqdQg76Kp-NBg6cD5Od2vnGKM2sAUiBIzoudoTWn2k4WOyaO1nSVKRNzMaULBRPcX6UNPhIrmbUmDfHtbBrhAIk5g/s1600/chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mdbGUIaglClcCA3sYqdh92c2pU6jsJt4cDSx6L8ZQ9_PNZbbq3gAqdQg76Kp-NBg6cD5Od2vnGKM2sAUiBIzoudoTWn2k4WOyaO1nSVKRNzMaULBRPcX6UNPhIrmbUmDfHtbBrhAIk5g/s400/chicken.jpg" width="400" /></a></div><div class="MsoNormal" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com0tag:blogger.com,1999:blog-4049281496022505631.post-89608740051592319492010-07-26T12:56:00.000-07:002010-07-26T16:12:04.291-07:00Pesto Pasta with Shrimp and Roasted Zucchini<div style="text-align: center;"><object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/9YStO2IXL20&hl=en_US&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/9YStO2IXL20&hl=en_US&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">SUPER easy to make, incredibly delicious to eat, and rivals most restaurant offerings...<br />
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Pesto Pasta with Shrimp and Roasted Zucchini<br />
8 oz. Rotini style pasta (I used Ronzini Smart Taste)<br />
14 oz cooked and completely peeled shrimp (tails OFF)<br />
2 medium zucchini, chunked<br />
1 TBSP olive oil<br />
5 medium roma tomatoes, chunked<br />
1/2 cup prepared pesto sauce (or more to taste)<br />
parmesan cheese for sprinkling on top<br />
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Boil pasta in salted water. Place shrimp in bottom of collander, and then when pasta is done, pour over shrimp. Once drained, return pasta and shrimp to pot you cooked<br />
pasta in.<br />
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Preheat oven to 475 degrees<br />
On a foil lined cookie sheet, lay out zucchini in an even layer, drizzle with olive oil and toss to coat. Sprinkle lightly with salt. Roast in oven until you see the amount of char you like, I usually do anywhere from 8-10 minutes. Broil for a minute or so, if the zucchini isn't charring quickly enough without overcooking.<br />
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Place the tomato chunks on a lined cookie sheet also, but only roast them for about 5 minutes, until the skins begin to pucker. Do not drizzle with olive oil, or add salt.<br />
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Once roasted vegetables are done, add them to the pot with pasta and shrimp, add the prepared pesto, and serve! Sprinkle with parmesan cheese and ENJOY!!</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;">Healthy and delicious, super quick dinner idea. Make it tonight!</td></tr>
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</span></span></div></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com0tag:blogger.com,1999:blog-4049281496022505631.post-14950155318662941992010-07-23T16:28:00.000-07:002010-07-24T21:45:55.073-07:00German Cottage Cheesecake...YUM!<div style="text-align: center;"><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 14px;"><object height="385" width="480"><param name="movie" value="http://www.youtube.com/v/hoHW_SIirso&hl=en_US&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/hoHW_SIirso&hl=en_US&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="480" height="385"></embed></object></span></span></div></div><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span class="Apple-style-span" style="line-height: 14px;"><br />
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</div><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif; line-height: 14px;">Modern and healthy upgrade to an old family recipe! Okay...so THIS is definitely one you NEED to try! SO, so good!</span></div></div><span class="Apple-style-span" style="line-height: 14px;"></span><br />
<span class="Apple-style-span" style="line-height: 14px;"><div style="text-align: center;"><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees</span></div></div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"></span><br />
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</div></div><div style="text-align: center;"><div style="text-align: left;">Bottom layer (not really a crust):</div></div><div style="text-align: center;"><div style="text-align: left;">1/2 cup flour</div></div><div style="text-align: center;"><div style="text-align: left;">1/2 cup ground walnuts</div></div><div style="text-align: center;"><div style="text-align: left;">1/2 cup ground flax seed</div></div><div style="text-align: center;"><div style="text-align: left;">3 1/2 whole graham crackers</div></div><div style="text-align: center;"><div style="text-align: left;">4 TBSP butter or margerine</div></div><div style="text-align: center;"><div style="text-align: left;">1/3 cup sugar</div></div><div style="text-align: center;"><div style="text-align: left;">2 tsp baking powder</div></div><div style="text-align: center;"><div style="text-align: left;">1 tsp vanilla</div></div><div style="text-align: center;"><div style="text-align: left;">1/2 tsp salt</div></div><div style="text-align: center;"><div style="text-align: left;">1 egg</div></div><div style="text-align: center;"><div style="text-align: left;">3 TBSP milk</div></div><div style="text-align: center;"><div style="text-align: left;">***finely grind the walnuts, flax, flour, and grahams in food processor. Add remaining ingredients to make a thick batter. Grease a 9x13" casserole pan, and spread batter evenly over bottom.</div></div><div style="text-align: center;"><div style="text-align: left;"><br />
</div></div><div style="text-align: center;"><div style="text-align: left;">Cheese topping:</div></div><div style="text-align: center;"><div style="text-align: left;">2 cups cottage cheese (I used fat free)</div></div><div style="text-align: center;"><div style="text-align: left;">1 cup sour cream (I used light)</div></div><div style="text-align: center;"><div style="text-align: left;">1 tsp vanilla extract</div></div><div style="text-align: center;"><div style="text-align: left;">1/2 cup sugar</div></div><div style="text-align: center;"><div style="text-align: left;">few dashes salt</div></div><div style="text-align: center;"><div style="text-align: left;">***mix well, ensuring eggs are well incorporated into mixture. Pour cheese mixture over bottom layer, and bake for 35-45 minutes depending on oven. Watch during last 10 minutes to make sure not overdone.</div></div><div style="text-align: center;"><div style="text-align: left;"><br />
</div></div><div style="text-align: center;"><div style="text-align: left;">Frozen Strawberry Compote:</div></div><div style="text-align: center;"><div style="text-align: left;">2 cups whole, unsweetened, frozen strawberries</div></div><div style="text-align: center;"><div style="text-align: left;">1/4 cup sugar</div></div><div style="text-align: center;"><div style="text-align: left;">1/2 tsp thyme</div></div><div style="text-align: center;"><div style="text-align: left;">1 TBSP balsamic vinegar</div></div><div style="text-align: center;"><div style="text-align: left;"><br />
</div></div><div style="text-align: center;"><div style="text-align: left;">Let ingredients set in food processor to soften for about 20-30 minutes. Then pulse until you get a finely diced texture. Spoon over the top of warm German Cottage Cheesecake and ENJOY!</div></div></span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc15rhI9c7B5LA_3aQyzqzZ9aer93ihop74BiLNbhO8SOwaowP06jKbV6WtVQzFlH_HPvvdQo86921nOIPc6QmTU5Fr-6-_gwYAmMfwu1oFJkWxQ-1IfpXg7kzrsnEeD2QJnbK7tFiC54/s1600/dscn1962-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc15rhI9c7B5LA_3aQyzqzZ9aer93ihop74BiLNbhO8SOwaowP06jKbV6WtVQzFlH_HPvvdQo86921nOIPc6QmTU5Fr-6-_gwYAmMfwu1oFJkWxQ-1IfpXg7kzrsnEeD2QJnbK7tFiC54/s400/dscn1962-1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Delicious! Moist, cheesy, berry goodness!</td></tr>
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<span class="Apple-style-span" style="line-height: 14px;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"> </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxVvwBlIDPd_0o7hda_4WdrEEL1iE91oM6Lk_I-W32CIFumG8TH7i9sg38HPSwSu_YYwxr7MXtD_URTkBLE7fagiD1AVQi1sJsM_vzTFyUqbB1_gzghJ8vUBqSxuDgT0J4R6bLzjqF4w/s1600/dscn1966.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghxVvwBlIDPd_0o7hda_4WdrEEL1iE91oM6Lk_I-W32CIFumG8TH7i9sg38HPSwSu_YYwxr7MXtD_URTkBLE7fagiD1AVQi1sJsM_vzTFyUqbB1_gzghJ8vUBqSxuDgT0J4R6bLzjqF4w/s400/dscn1966.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brendan approved! He ate 3 whole pieces! ...And I LET him, does that make me a bad mom?</td></tr>
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</div></div>Belliniehttp://www.blogger.com/profile/04672310138161983116noreply@blogger.com3