tag:blogger.com,1999:blog-80618330720001508232024-03-05T20:41:38.019-08:00Dinner with the CantrellsAbbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-8061833072000150823.post-38587071529354586142011-10-25T14:33:00.000-07:002011-10-25T14:33:23.757-07:00Shepherd's PieI made <a href="http://dinnerwiththecantrells.blogspot.com/2011/10/best-mashed-potatoes.html">mashed potatoes</a> on Saturday and I always end up with a bunch of leftovers. I'm not a big fan of leftover mashed potatoes, reheating them in the microwave just seems to ruin them. I decided to put the leftovers to a good use and try my hand at making Shepherd's Pie. <br />
<br />
The recipe I used is from <a href="http://www.foodnetwork.com/30-minute-meals/index.html">Rachael Ray</a> and is one of her 30 Minute Meals. I'm normally not a huge fan of her 30 minute meals, they always seem to lack a depth of flavor. (Although, her Sloppy Joes are to die for. I may have to put those on the menu next week...) I decide to give her Shepherd's Pie recipe a try for two reasons. 1. I had all the ingredients on hand and 2. The ingredients looked like flavors we would like.<br />
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Here's a link to the <a href="http://www.foodnetwork.com/recipes/rachael-ray/30-minute-shepherds-pie-recipe/index.html">original recipe</a> and below is how I made it. By the way, look at the prep and cook times, 15 + 25 = 40, not 30. As I've run across in the past, a lot of Rachael's 30 Minutes Meals take at least 40-45 minutes. I guess they would take 30 if you had a kitchen full of assistants running around!<br />
<br />
<strong>Shepherd's Pie</strong><br />
Prep time 15 mins<br />
Cook time 25 mins<br />
Serves 4<br />
<br />
Leftover mashed potatoes (about 4 cups)<br />
<div class="ingredient">1 tablespoon <span style="color: black;">extra-virgin olive oil (only use if you are using a lower fat ground beef)</span></div><div class="ingredient">1 3/4 pounds <span style="color: black;">ground beef</span></div><div class="ingredient">1 carrot, peeled and chopped</div><div class="ingredient">1 onion, chopped</div><div class="ingredient">2 tablespoons butter</div><div class="ingredient">2 tablespoons <span style="color: black;">all-purpose flour</span></div><div class="ingredient">1 cup <span style="color: black;">beef broth</span></div><div class="ingredient">2 teaspoons Worcestershire</div><div class="ingredient">1 cup frozen peas</div><div class="ingredient">1 teaspoon sweet paprika</div><div class="ingredient"><br />
</div><div class="ingredient"> 1. Preheat a large skillet over medium high heat. </div><div class="ingredient">2. Add oil to hot pan with beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes.</div><div class="ingredient">3. Add the carrot and onion and cook with meat 5 minutes, stirring frequently. </div><div class="ingredient">4. In a second small skillet over medium heat cook butter and flour together 2 minutes. </div><div class="ingredient">5. Whisk in broth and <span style="color: black;">Worcestershire sauce</span>. Thicken gravy 1 minute. Add gravy to meat and vegetables. </div><div class="ingredient">6. Stir in peas. And cook for 3-4 minutes.</div>7. Preheat broiler to high. <br />
8. Fill a small rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned.<br />
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<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEwPW0w9OX5fczWGogq_kPaH1VRTYok0unNEvqB8mHQZqYhbvBi2Z7t0QH0qc9aMb1TjoV1U9A0XBzgT204AB172z8FW0ybBhrkwkdPwrvK6lhaGvuqrRvt36UKsY4DP0cnzHpGGtaB-Y/s1600/1a.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Yum!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"></div>I will definitely make this again. I'm going to tweek some things though, I often do that after making a dish for the first time. The meat mixture turned out a little sweet so I'm going to add onion and garlic powder to the meat next time. I'm also going to do some research to see what goes into "real" Shepherd's Pie and may do some additional adjustments. Overall, this was very good and I liked how quick it came together. Having the leftover mashed potatoes was a huge bonus because it was one less thing to worry about.Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com1tag:blogger.com,1999:blog-8061833072000150823.post-46374455345471999802011-10-24T14:54:00.000-07:002011-10-27T13:48:34.617-07:00The Best Mashed PotatoesI spent 2 hours prepping and making dinner on Saturday night. I like to cook so spending 2 hours cooking is no big deal, especially when I don't spend that much time that often. Dinner was delicious. My boys weren't in an eating mood though. Carter sat at the table and ate for 9 minutes, seriously 9 minutes. Eli lasted 16 minutes. I have no idea what was up with them, they normally last much, much longer. I had spent so much time cooking and the food was so yummy that Jon and I just let the boys play while we finished dinner. The joys of parenthood!<br />
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This is the first of three of the dishes I made on Saturday. I wanted to post the chicken I made, but I'm using the leftover mashed potatoes in tonight's dinner so I thought I should post the potatoes today. I'm saving the other recipes for when we eat out or I make something for dinner I've already blogged about. <br />
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This recipe comes from Ree Drummond, <a href="http://thepioneerwoman.com/">The Pioneer Woman.</a> (Have I said how much I love her yet?) I make some changes though. Here's a link to the <a href="http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/">original recipe</a> and below is how I make them.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ntVi0DUrbLPQVKK1Q5kx-4mPrgfqGhqYosNJ1WUzEsUiojEHJfPeR8kIpg2pEuaTb85QrE_2l6edcXfGShxnR0HNvTBaSiJw5YQxfr1O6vUFDN4BsOl1HshbVY71RPJXiVnf3NThhlE/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ntVi0DUrbLPQVKK1Q5kx-4mPrgfqGhqYosNJ1WUzEsUiojEHJfPeR8kIpg2pEuaTb85QrE_2l6edcXfGShxnR0HNvTBaSiJw5YQxfr1O6vUFDN4BsOl1HshbVY71RPJXiVnf3NThhlE/s1600/1.jpg" /></a></div><br />
<strong>Creamy Mashed Potatoes</strong><br />
Prep time 5 mins<br />
Cook time 40 mins<br />
Serves 6<br />
<br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3lbs </span><span itemprop="name">Yukon Gold Potatoes</span></span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">1-1.5 Sticks Butter</span></span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 package</span><span itemprop="name"> (8 Oz.) Cream Cheese, Softened</span></span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2-</span><span itemprop="name">3/4 Cups Half-and-Half</span></span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">Seasoning Salt</span></span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="name">Salt & Black Pepper</span></span><br />
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1. Cut the potatoes into pieces that are generally the same size. I quarter mine. Like this:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF6IfjtJMV6TPwFTKwFtPIU6PW9MN2ShqH1clndf_xdnuzGmiSehAkdokqO3uW6nPxKsU48V_o8yVhg343prX9aSpGa6YUWLv6k_5kzp00Vg0ki4bhDH4501AcxkRJDLxwIkt1bYUy7no/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF6IfjtJMV6TPwFTKwFtPIU6PW9MN2ShqH1clndf_xdnuzGmiSehAkdokqO3uW6nPxKsU48V_o8yVhg343prX9aSpGa6YUWLv6k_5kzp00Vg0ki4bhDH4501AcxkRJDLxwIkt1bYUy7no/s1600/2.jpg" /></a></div><br />
2. Bring a large pot of water to a simmer and add the potatoes. <br />
3. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.<br />
4. Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.<br />
5. Turn off the stove and add 1/2-1 stick of butter, mix/mash well.<br />
6. Add 3/4 up to the full package of cream cheese, mix/mash well.<br />
7. Add about 1/2 a cup of half-and-half, mix/mash well.<br />
8. Next add seasoning salt, salt and black pepper to your liking.<br />
9. Eat and enter mashed potato heaven.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7K-7TxgeyMoVmD91CyLa5pkC1U_Rxq_hRSd0BLIxxdd8l7Hn7BrBJp5WE7I3jenEVhBsHt-xzFVDpQ-iPgMtiCsByMUiqQ7d2PkHiaVBv6sZmDnaMstZHHpx7UqvwVHYTiarPbBgx1w/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7K-7TxgeyMoVmD91CyLa5pkC1U_Rxq_hRSd0BLIxxdd8l7Hn7BrBJp5WE7I3jenEVhBsHt-xzFVDpQ-iPgMtiCsByMUiqQ7d2PkHiaVBv6sZmDnaMstZHHpx7UqvwVHYTiarPbBgx1w/s1600/3.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The things I do differently than Ree are; I only use 3lbs of potatoes, she uses 5. I have more than enough leftovers with the 3lbs as is! I use way less butter and a little more half and half. (I think the potatoes are creamier that way.) You can add as much butter, half and half and cream cheese as you like. I really like the tanginess the cream cheese adds so I use a good amount. I also don't bake the potatoes. I'm sure they are delicious baked, but I don't typically have the time for one more step, plus I want to eat the potatoes by that point!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now these aren't low fat or healthy by any means. But they are delicious. The best mashed potatoes I've ever made or eaten! I only eat mashed potatoes 3-4 or so times a year (Thanksgiving, Christmas and the one or two other times I make them) so I let myself enjoy these.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm looking forward to using them in Sheppard's Pie tonight. I've never made Sheppard's Pie and I'm excited to see how it goes.</div>Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com0tag:blogger.com,1999:blog-8061833072000150823.post-12056951308781696992011-10-22T14:56:00.000-07:002011-10-22T14:56:23.855-07:00Farfalle with Pesto, Goat Cheese and Grape TomatoesI've never been a goat cheese person, then I ran across this recipe. I was leery of it at first, I mean it calls for goat cheese, who eats goat cheese? I decided to be brave and give it a try. I'm so glad I did. The goat cheese gives the pasta a nice tang. The grape tomatoes are a perfect addition, they balance the past out and give it some texture. This is the perfect summer time pasta.<br />
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I'm still not a big goat cheese person but I am now a fan of the type of goat cheese I use in this recipe, chevre. The recipe itself calls for 4 ounces of "fresh" goat cheese. Trader Joe's carries 5oz packages of chevre so that's what I use. (I like chevre on crackers with a little salami now too, yum!) Trader Joe's a bunch of different goat cheeses too, they only other one I've tried was goat cheese cheddar. I'm not a fan. I'll stick to chevre.<br />
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This is another Woman's Day recipe, I'm telling that magazine is great for recipes! Here's a link to the <a href="http://www.womansday.com/Recipes/Farfalle-with-Pesto-Goat-Cheese-Grape-Tomatoes.html">original recipe</a> .<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLL7UrRjVgSwbOrGD4uc6xCIo8U1jU-TeTjkhNazzw047skppYcS8LLhBZ_RkmUeMF6mZMutms0UGvm2GVazhWNhS7S4nkRJqAswT-Q52kSShJnINPn1lia54hUFhoIzfocAv_F4bOH0/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqLL7UrRjVgSwbOrGD4uc6xCIo8U1jU-TeTjkhNazzw047skppYcS8LLhBZ_RkmUeMF6mZMutms0UGvm2GVazhWNhS7S4nkRJqAswT-Q52kSShJnINPn1lia54hUFhoIzfocAv_F4bOH0/s1600/1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><strong>Farfalle with Pesto, Goat Cheese and Grape Tomatoes</strong><br />
Prep time 15 mins<br />
Cook time 10 mins<br />
Serves 6<br />
<br />
1 lb farfalle (bow-tie) pasta<br />
1⁄2 cup walnuts, chopped<br />
1⁄4 cup extra-virgin olive oil<br />
2 cups fresh basil leaves<br />
2 small cloves garlic, smashed<br />
1⁄2 tsp crushed red pepper<br />
Kosher salt<br />
5 oz fresh goat cheese (chevre)<br />
1 pt grape or cherry tomatoes, halved<br />
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<span class="itxtrst itxtrstspan itxthookspan" style="color: darkgreen; font-color: inherit; font-size: inherit; font-weight: inherit;"><span style="color: black;">1. Cook</span></span> the pasta according to package directions. Reserve 1⁄2 cup of the pasta water, drain the pasta and return it to the pot.<br />
2. Meanwhile, using a food processor or blender, pulse the walnuts, oil, basil,<span style="color: black;"> </span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w0" style="color: darkgreen; font-color: inherit; font-size: inherit; font-weight: inherit;"><span style="color: black;">garlic</span></span><span style="color: black;">,</span> crushed pepper and 1⁄2 tsp salt until finely chopped but not totally pureed.<br />
3. Add the basil mixture, half the goat cheese, and reserved pasta <span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w0" style="color: darkgreen; font-color: inherit; font-size: inherit; font-weight: inherit;"><span style="color: black;">water</span></span> to the pot; toss to coat. Fold in the tomatoes and sprinkle with the remaining goat cheese before serving.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAAs2DSr465xpo4woXkP_1l-lJtaMzCwodC8ZpvTXrGp-eSm6lrmB-LLE6Q-xVvkbeEGFuXhb47-73H04l_xieBw2t3NmAHVlAm1w8DRriTsGArREJoNRT8tCIPmz5TF5LJkiahXvuHc/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoAAs2DSr465xpo4woXkP_1l-lJtaMzCwodC8ZpvTXrGp-eSm6lrmB-LLE6Q-xVvkbeEGFuXhb47-73H04l_xieBw2t3NmAHVlAm1w8DRriTsGArREJoNRT8tCIPmz5TF5LJkiahXvuHc/s1600/2.jpg" /></a></div><br />
So easy and very yummy! I typically serve this with some grilled sweet Italian sausage, fresh french bread and a salad. It's really more of a light summer meal but it's still yummy in cold weather! It sends me on a mini-summer vacation during cold weather. Enjoy!Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com1tag:blogger.com,1999:blog-8061833072000150823.post-71734428622457484652011-10-21T14:16:00.000-07:002011-10-21T14:16:24.825-07:00Chicken Pot PieI love the <a href="http://thepioneerwoman.com/">Pioneer Woman.</a> If I could be her I would. I wish my blog was as cool and well organized as hers. I have made a bunch of her recipes and they are always delicious. She even has a Food Network show now, <a href="http://www.foodnetwork.com/the-pioneer-woman/index.html">The Pioneer Woman.</a> I'm picky about the cooking shows I watch and I love hers. It has the perfect mix of cooking and real life mixed in. A show I truly miss is <a href="http://www.foodnetwork.com/what-would-brian-boitano-make/index.html">What Would Brian Boitano Make?</a> I wish that show would come back on.<br />
<br />
Ok, back to dinner. This is one of my favorite recipes, I feel like I say that a lot, but then again, why would I cook something if it wasn't good? :)<br />
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I originally found this recipe in this amazing <a href="http://www.amazon.com/Pioneer-Woman-Cooks-Recipes-Accidental/dp/0061658197/ref=sr_1_1?ie=UTF8&qid=1319229853&sr=8-1">cookbook</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrVlcZSJdiYRbINr2xLQYwoaKGnWufHfjReNmvd_Nba5d1O90Mm-E0adxMlfCEyzttA4G3MTy_csrco8ekRCVRDzptYhUcttv0BtGWZ07mGsXZMb8NUX9F9Tf52q1YVBFXZrKXQYCtzY/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgrVlcZSJdiYRbINr2xLQYwoaKGnWufHfjReNmvd_Nba5d1O90Mm-E0adxMlfCEyzttA4G3MTy_csrco8ekRCVRDzptYhUcttv0BtGWZ07mGsXZMb8NUX9F9Tf52q1YVBFXZrKXQYCtzY/s1600/1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Not only am I picky about cooking shows, I'm picky about cookbooks. Very rarely do I buy one. There's too many good recipes in magazines and on the internet! But this one came with rav reviews from many, many people. Jon got the cookbook for me for my birthday a few years ago. Not only does it have great recipes, with step-by-step instructions including pictures-- a huge plus for me-- but it has many other amazing pictures from Ree's day to day life. All the pictures make me want to live in the country on a ranch!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqz0MJObE_L2aC0ss7EQIK1_Mtn4cCijNlB8eA9U6pRfusxJGUaSFNF54rhAq1wN2Bj9TeMwmaiMTe-iMK9TZzz41R1Al_JShoJGaKb8MmGjmpuS5vgoeQvezSfD4qxlInjyLYoPLJXII/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqz0MJObE_L2aC0ss7EQIK1_Mtn4cCijNlB8eA9U6pRfusxJGUaSFNF54rhAq1wN2Bj9TeMwmaiMTe-iMK9TZzz41R1Al_JShoJGaKb8MmGjmpuS5vgoeQvezSfD4qxlInjyLYoPLJXII/s1600/2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">My cell phone pictures do not do this cookbook justice.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here's a link to the <a href="http://thepioneerwoman.com/cooking/2009/11/quick-recipe-leftover-turkey-pot-pie/">original recipe</a> which is slightly different than the recipe in the book. Below is how I make my version of Ree's Chicken Pot Pie. The one major difference is I don't make my own crust. I use store bought pre-made, find it in the refrigerated section, pie crust. I'm sure this recipe would be a million times better with homemade crust but I don't have the time or desire to make homemade pie crust. Hence, I'm not as cool as the Pioneer Woman. Also, it's super delicious even with store bought pie crust I haven't had the desire to try it with homemade pie crust.</div><div class="separator" style="clear: both; text-align: left;"><br />
For the chicken I use a Costco rotisserie chicken. I've tried rotisserie chickens for other stores and they just aren't as good. I take as much meat off of the breasts and drumsticks as I can and call it good. It ends up being about 2 cups, or close enough that I call it 2 cups.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><br />
<strong>Chicken Pot Pie</strong><br />
Prep time 15 mins<br />
Active cook time 30 mins<br />
Oven cook & cool time 40 mins<br />
Serves 6-8<br />
<br />
1 box premade pie crust (2 pie crusts total)<br />
1/2 stick butter<br />
1 large onion finely diced<br />
3 carrots finely diced<br />
3 celery stalks finely diced<br />
1 cup frozen peas<br />
2 cups diced chicken<br />
1/4 cup flour<br />
2 cups chicken broth<br />
1 cup heavy cream<br />
1 teaspoon dried chopped thyme<br />
salt and pepper to taste<br />
<br />
1. Preheat oven to 400 degrees.<br />
2. Remove the pie crusts from the box and allow to warm up while preparing the rest of the recipe, or at least 15 minutes.<br />
3. Melt butter in a skillet or dutch oven. Add onion, carrots, and celery and cook until translucent.<br />
4. Add the peas and cook for 5 minutes.<br />
5. Add chicken and mix well.<br />
6. Sprinkle flour over mixture and stir. Cook over medium heat for a couple of minutes, stirring constantly.<br />
7. Pour in chicken broth, stirring constantly.<br />
8. Pour in cream.<br />
9. Bring to a slow boil and allow mixture to cook and thicken. (This can take up to 10-15 minutes, you want this thick like gravy, not runny, or the final product won't turn out right.)<br />
10. Add salt and pepper to taste and thyme.<br />
11. Pour mixture into a casserole dish or deep pie pan.<br />
12. Place one crust on top of the pot pie mixture and repeat with the second crust, press crust into the sides of the dish. Cut vents in the top of the crust.<br />
13. Place pie on a baking sheet covered in foil, it will over flow while baking and this will save a mess in your oven! Bake for 30 minutes or until the crust is very golden and the inside is bubbly.<br />
14. Allow to cool for about 10 minutes before serving.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfkzkeP5KrGgKmjRYmbcI0NF_53tRO47mpF1rKJ3RSMb_oJHGvM9B9Ab2Ec54TiPHQjWHx0nVC_Se25U7cZFj42gAz_BbCNVSmIcZP8M1JkzkZ2MqQn1c9u3GQQBVKLWhwKol0OLyPIc/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfkzkeP5KrGgKmjRYmbcI0NF_53tRO47mpF1rKJ3RSMb_oJHGvM9B9Ab2Ec54TiPHQjWHx0nVC_Se25U7cZFj42gAz_BbCNVSmIcZP8M1JkzkZ2MqQn1c9u3GQQBVKLWhwKol0OLyPIc/s1600/4.jpg" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Step 9</span></div><div style="text-align: center;"><span style="font-size: x-small;">I could seriously eat this mixture alone, Eli loves it! Or over mashed potatoes, it's so yummy.</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_z4NRrseN65j5yeosXgd6aAvyYjJwt0Ovoa_aowXRlunuzUNLsLnShMzAHPvsLRvmwJ9O5EmvbxlDHJk1ylE5xFYuSsOEHRGMLVgs9QsEkXwdkddWK_JfJN5qMu3aqZGVYslnTo8HEi8/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_z4NRrseN65j5yeosXgd6aAvyYjJwt0Ovoa_aowXRlunuzUNLsLnShMzAHPvsLRvmwJ9O5EmvbxlDHJk1ylE5xFYuSsOEHRGMLVgs9QsEkXwdkddWK_JfJN5qMu3aqZGVYslnTo8HEi8/s1600/5.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Step 12</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Ready for the oven!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqaqOa6DvyGCPlA3A1ws_UrrSqtOtCrPBW23pvWXpR20XliV54GWqzIvfKbj05hJ4qkAn0YZVHENbaIemb3zRdznpn5Ly0A8XIw_tnLatL_5XCZjRZ0zlPEisQsJmKtWoATCoaT6x89A/s1600/7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnqaqOa6DvyGCPlA3A1ws_UrrSqtOtCrPBW23pvWXpR20XliV54GWqzIvfKbj05hJ4qkAn0YZVHENbaIemb3zRdznpn5Ly0A8XIw_tnLatL_5XCZjRZ0zlPEisQsJmKtWoATCoaT6x89A/s1600/7.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Cooling</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">I was very proud of this pot pie. It looks pretty and was super, super yummy!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGrpSii7H7IrqkrKIhim93j_rs-N2mOahRIX8ups1qYqJ_Gdq5b2_tKcFuyRjBh4Rmm3nB_yzJv072bKago74dVwrm2E-chCwApPTKYRH4Zo1jUyCrLlm-GtoRTbN1MF2XUvSWslbBtk/s1600/8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikGrpSii7H7IrqkrKIhim93j_rs-N2mOahRIX8ups1qYqJ_Gdq5b2_tKcFuyRjBh4Rmm3nB_yzJv072bKago74dVwrm2E-chCwApPTKYRH4Zo1jUyCrLlm-GtoRTbN1MF2XUvSWslbBtk/s1600/8.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Yumminess to the max!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This isn't a quick recipe, but it is an easy recipe. If you prep everything ahead of time it goes faster as well. I highly recommend giving this one a try!</div><div style="text-align: center;"><br />
</div>Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com1tag:blogger.com,1999:blog-8061833072000150823.post-28760971139224617182011-10-19T14:36:00.000-07:002011-10-19T14:36:38.223-07:00Turkey Taco SaladApparently it's my new norm to go a week between posts. Sorry, I'm really trying to get better!<br />
We had Turkey Taco Salads for dinner about a week ago. This is a meal that I created all on my own. I'm quite proud of it. It's really yummy, plus it comes together quick.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCvPWtrLdo-gVpSpsG9S80T850Qj_5uV7485I_ZXOiGYI4ok2RJXCWY-7PvjFZMIDbQlBFZMkQiDfxJA2ev__uv-b250oy0Wi4pTxN4FAdej7K1JBDIlTbnV70c2UEC0WjgtfB08HIh4/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsCvPWtrLdo-gVpSpsG9S80T850Qj_5uV7485I_ZXOiGYI4ok2RJXCWY-7PvjFZMIDbQlBFZMkQiDfxJA2ev__uv-b250oy0Wi4pTxN4FAdej7K1JBDIlTbnV70c2UEC0WjgtfB08HIh4/s1600/1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Turkey Taco Salad</strong></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-small;">Prep time 5 mins</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-small;">Cook time 30 mins</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: x-small;">Serves 2 (with lots of leftover meat)</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 package ground turkey</div><div class="separator" style="clear: both; text-align: left;">Taco seasoning</div><div class="separator" style="clear: both; text-align: left;">1/4 cup water</div><div class="separator" style="clear: both; text-align: left;">1 small onion, chopped</div><div class="separator" style="clear: both; text-align: left;">1 small can diced green chilies</div><div class="separator" style="clear: both; text-align: left;">1 can black beans</div><div class="separator" style="clear: both; text-align: left;">Romaine lettuce (1 head per person)</div><div class="separator" style="clear: both; text-align: left;">Shredded cheese</div><div class="separator" style="clear: both; text-align: left;">Sour Cream</div><div class="separator" style="clear: both; text-align: left;">Salsa</div><div class="separator" style="clear: both; text-align: left;">Tortilla chips</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Brown the ground turkey over medium high heat. Depending on your pan you may need to add a little oil to the pan first.</div><div class="separator" style="clear: both; text-align: left;">2. After the turkey is brown, add the taco seasoning, I use about one packet. You can add as much or as little as you'd like. Add 1/4 cup of water and cook until the water is gone. </div><div class="separator" style="clear: both; text-align: left;">3. Add the chopped onion and cook until the onion is soft and brown on the edges.</div><div class="separator" style="clear: both; text-align: left;">4. Add the can of chilies and cook about 5 mins.</div>5. Drain and rinse the can of beans. Add to the turkey mixture and cook until the beans are warmed.<br />
6. Chop the lettuce anyway you'd like.<br />
7. Mix a little sour cream and salsa together to make a dressing.<br />
8. Add half the lettuce to a bowl. Top with turkey mixture, cheese and dressing. Serve with tortilla chips on the side for a nice crunch.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj566eGMqbuDN9o5PWnSAuXF-OaaJdyb494UN3dRjmVoFF3qrZ39b30AhY-Kg1eUOdvxTP6HnN_tSyUoGI2S-p1gECq5S1L-J886y5WhJh5BfFLx6RDtu6TbtcTyJj6baeuh5Ev4kk7pm4/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj566eGMqbuDN9o5PWnSAuXF-OaaJdyb494UN3dRjmVoFF3qrZ39b30AhY-Kg1eUOdvxTP6HnN_tSyUoGI2S-p1gECq5S1L-J886y5WhJh5BfFLx6RDtu6TbtcTyJj6baeuh5Ev4kk7pm4/s1600/2.jpg" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">One nice thing about this recipe is how much extra turkey you will end up with. We only used enough of the turkey for two salads. We used the leftovers for quesedillas and soft tacos. Plus there was still more leftover that I had to throw away due to age.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ground turkey is a great alternative to ground beef. I'm always looking for fun new ways to use ground turkey. If you have a great recipe to pass along, let me know!</div>Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com1tag:blogger.com,1999:blog-8061833072000150823.post-49601302170103209292011-10-11T23:16:00.000-07:002011-10-11T23:16:19.596-07:00French Onion PotatoesHere I am with 4 days between postings. What happened to posting everyday you say? Yeah, well, I get back there one day. :)<br />
<br />
Here's a look back on our dinners since I last posted:<br />
Saturday- I honestly don't remember. Must have been pretty boring.<br />
Sunday- Amazing Chicken Alfredo with mushrooms (Too bad I forgot to take pictures.)<br />
Monday- Baked pork chops (nothing fancy, just Shake & Bake,) mixed veggies and the star, French Onion Potatoes.<br />
Tuesday- Hot Dogs, well chili dogs if you're Jon.<br />
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This post is about the star of the show on Monday, French Onion Potatoes. These potatoes are super simple and easy to make and super yummy.<br />
<br />
<u>French Onion Potatoes</u><br />
Prep time 5 mins<br />
Cook time 40 mins<br />
Serves Varies<br />
<br />
Red Potatoes (number depends on the number of servings you want)<br />
Olive Oil<br />
<a href="http://www.amazon.com/Lipton-Onion-Recipe-Soup-Dip/dp/B001B8R8SM/ref=sr_1_1?ie=UTF8&qid=1318399399&sr=8-1">Lipton Onion Soup Mix</a> (1-2 envelopes)<br />
<br />
1. Preheat oven to 425 degrees.<br />
2. Prepare potatoes by cutting into 1 inch cubes. I use red potatoes, you can use Russets if you like. I used approx 4 lbs of potatoes, we like leftovers. :)<br />
3. Spread potatoes on a sheet pan and cover liberally with olive oil. Once again the amount varies, I use less oil than the <a href="http://www.makinglifebetter.com/Recipe/Potato/ONION-ROASTED-POTATOES-3-4637.aspx">original recipe</a> calls for. I think I use about a 1/4 cup for 4lbs of potatoes. You want the potatoes coated but not dripping with oil.<br />
4. Cover potatoes with the soup mix. I used 1 envelope per 2lbs of potatoes.<br />
5. Bake for approx 40 minutes, or until the potatoes are cooked through and brown and crunchy on the outside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDXwX1dWX6uF0Ecw6t1blgHO_XCeCb769Zhyphenhyphen0fb82ShM6uUIcYF4RQplHfbjWvZnZ-mHdA2j9-4vkST6Qw-bbRgmDF2ozIGgE1J87xEx4PTcNHQyN80ENVvsiQS9QmdR6HbUg8j1Mk28/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiDXwX1dWX6uF0Ecw6t1blgHO_XCeCb769Zhyphenhyphen0fb82ShM6uUIcYF4RQplHfbjWvZnZ-mHdA2j9-4vkST6Qw-bbRgmDF2ozIGgE1J87xEx4PTcNHQyN80ENVvsiQS9QmdR6HbUg8j1Mk28/s1600/1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Enjoy!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'm hoping to be back tomorrow posting about a new Spanish style rice recipe I'm trying.</div>Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com1tag:blogger.com,1999:blog-8061833072000150823.post-36903024849102455132011-10-07T22:19:00.000-07:002011-10-07T22:19:37.708-07:00Asian Lettuce Cups with Spicy Ground Turkey FillingThat's right, I'm finally back! We've got a working refrigerator, it's not new, it's old, ugly and almond in color, but it works. We're going to keep it as our "garage fridge" once we get a real new one. The only downside is we're keeping it in the garage. Lots of trips to and from the garage when cooking can be a pain, but at least we have a refrigerator again!<br />
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I've cooked a bit in the last week, just nothing too exciting. Tonight I finally cooked something new and exciting for dinner. I'm super excited to share this recipe. It turned out super yummy and Jon and I both loved it.<br />
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<div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRBeoDBnoFhg_OadsOBdjGDUkHpWCB8HGdCgpfcAq2ypNHT23kG79Nw4MdMxIAqgJoMUZIj1xftNgcGooV9dW7SqBiWmsuPCNKloHgaG93vSq3wtmKLBwJQE7QXLaKTIJqqitGe1AqOpA/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRBeoDBnoFhg_OadsOBdjGDUkHpWCB8HGdCgpfcAq2ypNHT23kG79Nw4MdMxIAqgJoMUZIj1xftNgcGooV9dW7SqBiWmsuPCNKloHgaG93vSq3wtmKLBwJQE7QXLaKTIJqqitGe1AqOpA/s1600/1.jpg" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Cast of characters</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-size: small;">Here's the link to the <a href="http://www.kalynskitchen.com/2009/03/recipe-for-asian-lettuce-cups-or-wraps.html">original recipe</a> and here's how I made it.</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: small;"><span style="font-weight: bold;">Asian Lettuce Cups with Spicy Ground Turkey Filling</span><br />
Serves 4-6</span></div><div style="text-align: left;"><span style="font-size: small;">Prep time 10 mins</span></div><div style="text-align: left;"><span style="font-size: small;">Cook time 20 mins</span></div><span style="font-size: small;"><div style="text-align: left;"><br />
1 T vegetable oil (or slightly more, depending on the pan you have)<br />
3 T minced shallots<br />
2 T minced garlic<br />
2 T grated ginger root<br />
1 lb ground turkey<br />
4 T soy sauce<br />
1 T <span style="color: black;">Chile Oil</span><br />
1 cup chopped fresh cilantro (about 1/2 large bunch)</div><div style="text-align: left;">1 small can water chestnuts<br />
chopped peanuts (as many as you'd like, we used a bunch)<br />
2 small heads butter lettuce<br />
<br />
1. Chop onion and set aside. </div><div style="text-align: left;">2. Peel ginger root, then grate with the large side of a cheese grater.</div><div style="text-align: left;">3.Heat the oil in a large non-stick frying pan, add onion and saute about 2 minutes, then add garlic and ginger root and saute about one minute more.</div><div style="text-align: left;"> 4. Add ground turkey to frying pan (with a bit more oil if needed) and break apart and spread out with turner.</div><div style="text-align: left;">5. Add soy sauce and chili garlic sauce. Cook until the turkey is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.<br />
6. While turkey cooks, wash and chop fresh cilantro to make 1 cup. Also, chop the water chestnuts into smallish pieces.</div><div style="text-align: left;">7. Remove the core end from lettuce, separate leaves and wash. </div><div style="text-align: left;">8. Chop peanuts and put in small bowl to serve at the table.<br />
9. When turkey is done, add chopped cilantro and water chestnuts and cook 1-2 minutes more.</div><div style="text-align: left;">10. Serve filling and lettuce leaves in separate bowls and chopped peanuts in another small bowl. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">To assemble, each person takes a lettuce leaf, fills with desired amount of turkey mixture, adds chopped peanuts and sauce (see below) and then eats the mixture from the lettuce cup. Like a lettuce filled taco.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiExVMzvoRkobp3NnrgkI_D6byQCx0AUnzkqEuPuhFn5pg3T1SqkXQ_FHqhrCvF9eCuJCOuO1M-WITjbMopjNctfbJ6P_Ottz7hR0p7jBBsXlNmyvN_J-aC7X9lRzkhZpiQm8h4YrkWmCU/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiExVMzvoRkobp3NnrgkI_D6byQCx0AUnzkqEuPuhFn5pg3T1SqkXQ_FHqhrCvF9eCuJCOuO1M-WITjbMopjNctfbJ6P_Ottz7hR0p7jBBsXlNmyvN_J-aC7X9lRzkhZpiQm8h4YrkWmCU/s1600/2.jpg" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">YUM!</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">I also made a sauce to go on the filling. I just mixed soy sauce, chili oil and minced garlic together in a small bowl. It turned out really good. It reminded me of the sauce <a href="http://www.pfchangs.com/menu/">P.F. Changs</a> makes for their lettuce wraps.</div><div style="text-align: left;">Like I said, we loved this recipe. Next time I make it I'm going to make some modifications. I'm going to add mushrooms and green onions and use fish sauce. This recipe is differently a "keeper".</div></span><div style="text-align: center;"></div>Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com1tag:blogger.com,1999:blog-8061833072000150823.post-44679560176303353042011-09-29T21:37:00.000-07:002011-09-29T21:37:27.442-07:00Blog, what blog?So life has struck again. I am shocked to see that I haven't posted since September 20th, that's 9 days!<br />
<br />
I can't even tell you how many times I cooked over those 9 days. I know at least twice, maybe three times. Life just keeps hitting us right now. First we all got a really, really, really bad stomach bug so there was no cooking (and very little eating) for 5 days around our house. Now our refrigerator has died. Sigh. We're still trying to figure out what we're going to do. Right now we are living out of a mini fridge.<br />
<br />
I'll be back one day, I'm just not making any promises on how soon!<br />
<br />
Please bear with me, I will be back!Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com0tag:blogger.com,1999:blog-8061833072000150823.post-23763963040886325302011-09-20T14:31:00.000-07:002011-09-20T14:45:09.656-07:00Tools of the Trade-- Rub-A-Way BarWe use lots of onions and garlic in our house. When you prep onions and garlic your hands get stinky. I've tried many ways to deal with the stinkiness over the years. My methods of coping have been (but not limited to) washing my hands a 1,000 times, wearing rubber gloves when prepping and just dealing with stinky hands. None of those options every made me happy. <br />
<br />
I'd see Rub-A-Way bars at <a href="http://www.crateandbarrel.com/">Crate & Barrel</a> and <a href="http://www.bedbathandbeyond.com/default.asp?">Bed, Bath & Beyond</a> for years. I always just assumed they were a gimmick. I got tired of having stinky hands a few years ago and finally bought a <a href="http://www.crateandbarrel.com/kitchen-and-food/utility-cleaning/rub-away-bar/s668664">Rub-A-Way Bar</a> from Crate & Barrel. (Side note-- I<strong> love</strong> Crate & Barrel and could spend hours, if not days, walking around making a list of all the things I want, no <em>need</em>, from there!) To my surprise the bar worked like magic!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhW5bhEYHI-Kq1R6zLvJBUk1ehuBVrpd_4ZywyFVFhr-u_Z53YCX8RFq7PjZyUkDxtoHadNhft0QYbI1S4Z-Za1BsV7C2hN5E5KdE6215fCx-x0G5EQ75mwXF5mC_sARUu4VRsoJl3aM/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhW5bhEYHI-Kq1R6zLvJBUk1ehuBVrpd_4ZywyFVFhr-u_Z53YCX8RFq7PjZyUkDxtoHadNhft0QYbI1S4Z-Za1BsV7C2hN5E5KdE6215fCx-x0G5EQ75mwXF5mC_sARUu4VRsoJl3aM/s1600/1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Top view</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn3rAxze5WjxaSkesw9lu5o2PvLHufHHrfoGHvrFUliDh5jGDIlshRUTEWKkgDeCx4q_Mxjx2P_Ln2whhxzU391OWq7vLwmcx1qqzB-v6cxH0WT3o-SVII0wRYrVdVycGRf8D1uh3HUI0/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn3rAxze5WjxaSkesw9lu5o2PvLHufHHrfoGHvrFUliDh5jGDIlshRUTEWKkgDeCx4q_Mxjx2P_Ln2whhxzU391OWq7vLwmcx1qqzB-v6cxH0WT3o-SVII0wRYrVdVycGRf8D1uh3HUI0/s1600/2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Side View</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The bar is super easy to use. You "wash" your hands with it like you would a bar of soap. Just water and the bar, no soap need. The bar is made of stainless steel and from my web research, it appears the steel bonds with the sulfur in stinky foods therefore removing the stinkiness from your hands.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I've read you can also just rub your hands across a stainless steel knife, I've tried this method and it didn't work for me. I think the Rub-A-Way bar is better because there is more surface area and you don't have to worry about cutting yourself!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I used my Rub-A-Way bar last night after I turned 3 medium onions</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPX64_mDnQ8Ylt7LhFaYVsCqI32pKHhnZOmbwjuLDzqrOPMKS8oV7RBHaI2FD7V9Q_I_dKZYWQ6d81dy6-5qHiMwSLHctEG3YgWGPDsSkqcC9mJq4J8lLGgnrt5b1qbba14jwZm6fMvss/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPX64_mDnQ8Ylt7LhFaYVsCqI32pKHhnZOmbwjuLDzqrOPMKS8oV7RBHaI2FD7V9Q_I_dKZYWQ6d81dy6-5qHiMwSLHctEG3YgWGPDsSkqcC9mJq4J8lLGgnrt5b1qbba14jwZm6fMvss/s1600/3.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">into sauteed deliciousness for our brats.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGlvJNesBWLECk6au8XpXVGcDV88aHn2VQeSBorWbQDDMFBzJSQ1dGY2FYmtXrB8FNgd02w_eu5rRDJuiRMFOuD0hi-mJoAEphF3zODuLrUgaTuMo1SlpL-qPnFkzDN4U2GWhPWr-1Ok/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxGlvJNesBWLECk6au8XpXVGcDV88aHn2VQeSBorWbQDDMFBzJSQ1dGY2FYmtXrB8FNgd02w_eu5rRDJuiRMFOuD0hi-mJoAEphF3zODuLrUgaTuMo1SlpL-qPnFkzDN4U2GWhPWr-1Ok/s1600/4.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com1tag:blogger.com,1999:blog-8061833072000150823.post-78251427414325328232011-09-19T14:33:00.000-07:002011-09-19T14:33:57.659-07:00Gemelli with Spicy Sausage and SpinachI had a super busy weekend and didn't get a chance to blog. This was Friday night's dinner. Saturday I took a break and we had QDoba and Sunday we went to a BBQ for my Mom's group. I've felt like a slacker for not blogging all weekend. I'll feel better after this post since I'll be all caught up. :)<br />
<br />
Gemelli with Spicy Sausage and Spinach is hands down my favorite pasta dish. That's saying a lot. I love pasta and I make ton of different pasta dishes. While I like, sometimes really like, my pasta dishes, I <strong>love</strong> this one.<br />
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What's gemelli you're asking? Why it's a type of pasta, in fact it's this pasta:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNTlF-2HHpcQ7Nsqm2xnLrclf5yN99v-hiuUkCsM-7tRnuppx6t79YRUW7C2ujOYKChyphenhyphenkjNahmSL3vh-i0dtj9Nlitdj4WIjYm8oHuOkNfVQ1IBE4ww7R067ezOGQQt47r2escRMUYDw/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggNTlF-2HHpcQ7Nsqm2xnLrclf5yN99v-hiuUkCsM-7tRnuppx6t79YRUW7C2ujOYKChyphenhyphenkjNahmSL3vh-i0dtj9Nlitdj4WIjYm8oHuOkNfVQ1IBE4ww7R067ezOGQQt47r2escRMUYDw/s1600/2.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It took me awhile to find this pasta. I finally found it at Costco in a variety pack of 3 different pastas. The shape works great for this dish, if you can't find gemelli you can use small penne instead.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Good ol' Woman's Day magazine gave me this recipe. Here's the link to the <a href="http://www.womansday.com/Recipes/Gemelli-with-Spicy-Sausage-Spinach-Recipe.html">original recipe</a> and below is how I make it. The only change I make is to add more chicken broth and heavy cream. I like the dish to have more sauce to help the leftovers not dry out when they're reheated.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">One quick note, please use spicy sausage (I didn't say hot, just spicy) this dish tastes so much better with spicy sausage. I tired it once with Italian sausage (not spicy) and it wasn't nearly as good.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuamVNpEVV0LJxo8ETjcbXWpIXWwZejaWtUSnhYlBlgxivAWPCGJWUvKZ_Xb8yFhHklmkw9qk7T7qsN7zDlSCk5XkoKa-o96fjemNFuqPzFYtxD1yhEXmCtJ7qR0K5hi-MXJeVfRkDcU/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuamVNpEVV0LJxo8ETjcbXWpIXWwZejaWtUSnhYlBlgxivAWPCGJWUvKZ_Xb8yFhHklmkw9qk7T7qsN7zDlSCk5XkoKa-o96fjemNFuqPzFYtxD1yhEXmCtJ7qR0K5hi-MXJeVfRkDcU/s1600/1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBesf3rCmBtRQxJPKXyz5SkDoGD3pMWgZNmF9BZ6uuu-_K38-Qlmcol9FQEc9DEm8wwMO9m6UDh4U5GbjjOxtBby0NoE6pqlQPsgIrUUUmfg9bCgvSE79RQbAqEoFaga-oeyA0RdGDRI/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghBesf3rCmBtRQxJPKXyz5SkDoGD3pMWgZNmF9BZ6uuu-_K38-Qlmcol9FQEc9DEm8wwMO9m6UDh4U5GbjjOxtBby0NoE6pqlQPsgIrUUUmfg9bCgvSE79RQbAqEoFaga-oeyA0RdGDRI/s1600/3.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">"Don't forget me! You'll be sorry if you do!"</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong>Gemelli with Spicy Sausage and Spinach</strong></div><div class="separator" style="clear: both; text-align: left;">Prep time 5 mins</div><div class="separator" style="clear: both; text-align: left;">Cook time 20 mins</div><div class="separator" style="clear: both; text-align: left;">Serves 6</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients</div><div class="separator" style="clear: both; text-align: left;">1 lb gemelli pasta<br />
1 Tbsp olive oil<br />
1 small onion, chopped<br />
1 lb spicy Italian sausages, casings removed<br />
2 cups <span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w0" style="color: darkgreen; font-color: inherit; font-size: inherit; font-weight: inherit;"><span style="color: black;">chicken</span></span> broth<br />
1 cup heavy cream<br />
1/4 tsp ground nutmeg<br />
2 bags (5 to 6 oz each) baby spinach<br />
Grated Parmesan</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. Bring a 5- to 6-qt pot of salted water to a boil. Add pasta; <span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w0" style="color: darkgreen; font-color: inherit; font-size: inherit; font-weight: inherit;"><span style="color: black;">cook</span></span> as package directs.</div><div class="separator" style="clear: both; text-align: left;">2. Meanwhile, heat oil in a skillet over medium-high heat. Add onion; saute 2 minutes or until just beginning to brown. </div><div class="separator" style="clear: both; text-align: left;">3. Add sausage and cook, crumbling with a spoon, until browned, about 10 minutes.</div>4. Add chicken broth, stirring to dissolve any browned bits. Stir in cream and nutmeg; simmer 1 minute. Remove from heat.<br />
5. Place spinach in colander; drain pasta over the spinach (spinach will wilt).<br />
6. Return pasta and spinach to pot; add sausage mixture. Stir well.<br />
7. Serve with grated Parmesan.<br />
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I love the trick of wilting the spinach with the pasta and pasta water. It always amazes me how much spinach wilts.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiz6avIVd8nOHr4_QH5PONwtbsW8s4yUYdl4zcOUwCeHHHusxr4VLZlqqOqczmAEQOweDDbEl-u5np9_xYOUk5uVEaYUiw652Ef5EqDZJrEHQD90eq99-e1r_JzO38257_CPUUZu1eJMw/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiz6avIVd8nOHr4_QH5PONwtbsW8s4yUYdl4zcOUwCeHHHusxr4VLZlqqOqczmAEQOweDDbEl-u5np9_xYOUk5uVEaYUiw652Ef5EqDZJrEHQD90eq99-e1r_JzO38257_CPUUZu1eJMw/s1600/4.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Please excuse the foggy effect from the steam.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvsdYM19J3ZSScpydLVkNEdppDLN1cly_mLCVjl6Mc06Yq0A-0-rRNMjoptgs-EblTeNtuivgiWVLA02fsr-7yfU3v_4fkhUbRPGHw2-Sv0kDRFGu8VLIF9JoczFcGZQiLr70S1hj_1E/s1600/5.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Best pasta EVER.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">We're having brats (bratwurst), hot dogs, french fries and peas for dinner tonight. I'm not really making anything so I'm not sure what I'll be blogging about. Maybe a tip, maybe a favorite tool, maybe I'll just forget. Who knows! What I do know is that you need to make this pasta dish very, very soon!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com0tag:blogger.com,1999:blog-8061833072000150823.post-41967329956183508382011-09-15T23:39:00.000-07:002011-09-15T23:39:03.541-07:00WafflesAnd for tonight's dinner... waffles! Well, waffles, bacon and scrambled eggs. We like having breakfast for dinner in our house. We can never get our act together to have a real breakfast for breakfast so we make it for dinner. I'm going to focus on the waffles. Bacon and scrambled eggs are easy, well so are these waffles, but they are super yummy so you need to know about them!<br />
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I've made waffles from scratch and they were good, but not as good as the waffles I make using Trader Joe's Buttermilk Pancake mix. This mix makes the best waffles I've ever had, hands down. Plus a box is less that $2.00 and I can get two batches of waffles from one box. Oh and they are super easy to make!<br />
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<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDWdRleyv4KMzYimXPpiQeLWkg0PI_Br6HocvAF6j7zLYGk3zUh11C1Qd0Ql_kxZm8bfFGxuntnmoxplA5HDhWgokwMIwYn65-OgndDN-EAAGivUe1fWLXYBkglVHz-ejU1M-xjbDynyI/s1600/1.jpg" /></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">All you need is 3.5 cups of mix, 2 cups of water, 1/2 cup of oil and 2 eggs. Mix until blended and away you go.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I use <a href="http://www.amazon.com/Presto-FlipSide-Belgian-Waffle-Maker/dp/B000TYBWIG">this</a> waffle iron and I love it. My waffle iron uses 1 cup of batter so I end up getting 5 waffles out of one batch.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQ4wiypl63SO7dUMN0yIQEpL4o0ncDDrhJcliXxzhgNH84U4LbnFyqiPhj7Y8IDIfUcOpW8eMcpaqlbUSk3KK2HPzL8EZAzKsCRv5X0o4OcklIk0rGLRDmqbhPzyAL_Q9075s5sbBu1E/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaQ4wiypl63SO7dUMN0yIQEpL4o0ncDDrhJcliXxzhgNH84U4LbnFyqiPhj7Y8IDIfUcOpW8eMcpaqlbUSk3KK2HPzL8EZAzKsCRv5X0o4OcklIk0rGLRDmqbhPzyAL_Q9075s5sbBu1E/s1600/2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div>The waffles take 2 minutes and 15 seconds to cook and come out perfectly.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYwReawiU9yx-tFQWbRRluS1i-EjIFaAR7djhPz2TRGUXCXodLiCNeDVRvETr_Z8yX0ijHNYmsu_HJ5eyBTXqv3OcrIW_q0Dw2A9b6I6Q7arKgST9Qa1Rovq0mi-uuFyNi2CrlsAbV1oU/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYwReawiU9yx-tFQWbRRluS1i-EjIFaAR7djhPz2TRGUXCXodLiCNeDVRvETr_Z8yX0ijHNYmsu_HJ5eyBTXqv3OcrIW_q0Dw2A9b6I6Q7arKgST9Qa1Rovq0mi-uuFyNi2CrlsAbV1oU/s1600/3.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add your favorite toppings, here's ours</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHmiR18gQK-guT_-B-B_fn0LhOSES3wvgBrcZtLttbfWbocZa6kmR3TpG2wRvs75f6NRR2EB-oTlBeImHulguB60CQ-qTsm41xQ9SlBVRzMP1a6gV303EXzlDzx97CLk6hmwDE0yM_aU/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHmiR18gQK-guT_-B-B_fn0LhOSES3wvgBrcZtLttbfWbocZa6kmR3TpG2wRvs75f6NRR2EB-oTlBeImHulguB60CQ-qTsm41xQ9SlBVRzMP1a6gV303EXzlDzx97CLk6hmwDE0yM_aU/s1600/4.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">and life is good.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFbpGrqUbf5bxK68hgJMJ38gqDbKbMu27bNjoETnRiswJDcrq4WSxtJCUNoOkegeiDUIY5II2TksjQlfLGJ79WtcW1V-a-oWYKtS1hTGdtZ0v8q_-0VHvrtKe42DsOPe4qDeFmILiLZM/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXFbpGrqUbf5bxK68hgJMJ38gqDbKbMu27bNjoETnRiswJDcrq4WSxtJCUNoOkegeiDUIY5II2TksjQlfLGJ79WtcW1V-a-oWYKtS1hTGdtZ0v8q_-0VHvrtKe42DsOPe4qDeFmILiLZM/s1600/5.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com0tag:blogger.com,1999:blog-8061833072000150823.post-34994333361882522292011-09-15T23:21:00.000-07:002011-09-15T23:21:13.285-07:00MeatballsI was going to blog during the boy's nap time today and then I fell asleep, sitting up. I was paying bills one minute and the next I was startled awake by my own snoring. I decided I should take nap and not blog. :)<br />
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Wednesday night I made spaghetti and meatballs. This is yet again one of my favorite meals, it's also one of Jon's favorites. While the boys don't eat the meatballs, they love the sauce and noodles. Spaghetti night is a good dinner night in our house.<br />
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I used my <a href="http://dinnerwiththecantrells.blogspot.com/2011/08/spaghetti-meat-sauce.html">Spaghetti Meat Sauce</a> recipe, minus the meat, for the sauce. This post is about the meatballs. I use my <a href="http://dinnerwiththecantrells.blogspot.com/2011/08/hawaiian-delight.html">Hawaiian Meatball</a> recipe as a guideline. I just tweek it to make it Italian.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYryDaEMpGQNjkjgz4hm2olLEhyRyzObAMe_PH7y__8PlLxCuGorVx_fe1cbAlyRXhjvRIFQnCwzihqVrfUi__KJ8ctp8RhWdSqAzFyZKfY-W0llmquE6DDsm8sZoW2cmMeizCuvRCw0/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYryDaEMpGQNjkjgz4hm2olLEhyRyzObAMe_PH7y__8PlLxCuGorVx_fe1cbAlyRXhjvRIFQnCwzihqVrfUi__KJ8ctp8RhWdSqAzFyZKfY-W0llmquE6DDsm8sZoW2cmMeizCuvRCw0/s1600/1.jpg" /></a></div><br />
<strong>Meatballs</strong><br />
Prep time 25 mins<br />
Cook time 20 mins<br />
Serves 6<br />
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Ingredients<br />
2lbs ground beef<br />
1 cup Italian bread crumbs<br />
2/3 cup minced/chopped dried onion<br />
2 eggs<br />
2 tsp. salt<br />
2 Tbsp garlic powder<br />
1/2 cup milk<br />
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1. Mix all items together. Let sit for at least 20 minutes, or make ahead of time, to help the flavors meld.<br />
2. Heat a large skillet over medium high seat. Add 1 tablespoon olive oil to the skillet.<br />
3. Form meatballs, using roughly 1 tablespoon of meat.<br />
4. Add meatballs to the skillet and cook for approx 5 minutes, until browned. Turn meatballs and cook for another 5 minutes. Repeat process until all the meatballs are cooked. We like our meatballs on the crispy side. :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8VjfWi2P-aSg043W4XmldkvwzOQs7Qz1n7UCuRAE5xQYZamZqogUH3RKc8jaE-Lc5LJbZ1VmXIenif1dxZC2APL96eZEbfUdRYAVIMJb4VtY-0G5UWMDGdm1OK8oLbmM_bqHe1BBNZOs/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8VjfWi2P-aSg043W4XmldkvwzOQs7Qz1n7UCuRAE5xQYZamZqogUH3RKc8jaE-Lc5LJbZ1VmXIenif1dxZC2APL96eZEbfUdRYAVIMJb4VtY-0G5UWMDGdm1OK8oLbmM_bqHe1BBNZOs/s1600/2.jpg" /></a></div><div style="text-align: center;"><span style="font-size: x-small;">Golden brown (well black) and delicious.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">5. Serve over your choice of pasta and with your choice of sauce. I highly recommend <a href="http://dinnerwiththecantrells.blogspot.com/2011/08/spaghetti-meat-sauce.html">this sauce</a>, minus the meat. Sprinkle with Parmesan.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMpZQpDCsVXNm0eEoTabEnVcs6u2tHXcm7echoTic81bzjJjiJtVa3DbIcmHzEZxdKFzoCa7hnIAu_yip6Cl6gl0vw946o31ENQpHEMB-gn08IOGqn45NPO1ptszC1EDX5fPq1LmjNViE/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMpZQpDCsVXNm0eEoTabEnVcs6u2tHXcm7echoTic81bzjJjiJtVa3DbIcmHzEZxdKFzoCa7hnIAu_yip6Cl6gl0vw946o31ENQpHEMB-gn08IOGqn45NPO1ptszC1EDX5fPq1LmjNViE/s1600/3.jpg" /></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div>Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com0tag:blogger.com,1999:blog-8061833072000150823.post-51319694949935171492011-09-14T14:59:00.000-07:002011-09-14T14:59:38.831-07:00Tater Tot CasseroleThe first time I ate Tater Tot Casserole was almost 4 years ago right after Carter was born. Our wonderful neighbors made us dinner for the first two weeks after Carter was born and on the first night we got Tater Tot Casserole. You would have thought it was Christmas morning Jon was so excited. :)<br />
<br />
Apparently, Jon had this type of dish while he was growing up. The only casserole my mom ever made was tuna casserole-- yuck! I wasn't a big fan of this dish at first but I've grown to love this recipe. It's one of the those meals that has to sound good to me to make it on our menu. It also makes great leftovers. My favorite part is it's quick and easy to throw together and then pop in the oven.<br />
<br />
<strong>Tater Tot Casserole</strong><br />
Prep time 15 mins<br />
Cook time 1 hour<br />
Serves 8+<br />
<br />
<u>Ingredients</u><br />
2 pounds ground beef<br />
2 cans cream of mushroom soup<br />
1lb frozen mixed vegetables<br />
Shredded cheese<br />
1lb tater tots<br />
Johnny's seasoning salt<br />
<br />
1 Preheat your oven to 350 degrees.<br />
2. Cook the ground beef in a large skillet until browned. Season the meat with seasoning salt when browned.<br />
3. While the ground beef is cooking, microwave the frozen vegetables until warm, but not hot. Just enough to unfreeze them and get some of the moisture out.<br />
4. Combine the ground beef, vegetables and cream of mushroom soup in a 13x9 baking dish. Mix together well.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdrXPexeXqzL16XEYvH1DN6IgwH14kaPY-tb4HxrpihkGRDgs0V4v_AJRC6h-vheoMIuDmoq49_WZyjj4W5wJTKtb00z1X4w1nepFceGsFxJkSrt-vvKnxppXVfYcqemkEKCsrLUOtOM/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYdrXPexeXqzL16XEYvH1DN6IgwH14kaPY-tb4HxrpihkGRDgs0V4v_AJRC6h-vheoMIuDmoq49_WZyjj4W5wJTKtb00z1X4w1nepFceGsFxJkSrt-vvKnxppXVfYcqemkEKCsrLUOtOM/s1600/1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKtnMtH5-5-jt_HJ3oRJhIQ4t1Uz6xprpzl-D89SpFwpBX5EhzHRBZsu_pHlRiwPibkQyR-56jOnjHHJ8smWrHhcqzSz9o_N_UNCp9d0hXiwumGk0fx-ppQkAnXovLMkX3ivKFxHAJ3RU/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKtnMtH5-5-jt_HJ3oRJhIQ4t1Uz6xprpzl-D89SpFwpBX5EhzHRBZsu_pHlRiwPibkQyR-56jOnjHHJ8smWrHhcqzSz9o_N_UNCp9d0hXiwumGk0fx-ppQkAnXovLMkX3ivKFxHAJ3RU/s1600/2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5. Sprinkle the mixture with seasoning salt.</div><div class="separator" style="clear: both; text-align: left;">6. Add a layer of cheese. (I use the Mexican blend of cheese, any cheddar type cheese works fine.)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWneBE5HR-uFUqPPbR9vcR2GtMoXiBmfoymsrZjjSnM5HbfWKo1UHfrkJyZhEFcHxCgw1mHni_yX6M4FsX0sJZJdhxuzcDYYM642O0WLV4IOLEofImSxBTF9M_qx4Rqd738NGI4D-uwjo/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWneBE5HR-uFUqPPbR9vcR2GtMoXiBmfoymsrZjjSnM5HbfWKo1UHfrkJyZhEFcHxCgw1mHni_yX6M4FsX0sJZJdhxuzcDYYM642O0WLV4IOLEofImSxBTF9M_qx4Rqd738NGI4D-uwjo/s1600/3.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">7. Top with Tater Tots.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgdG3jtvo56jrdMNthcIX8aRf7YRfZUCslGyuP3fWEP3N-m5TdKWJnDOTw1ypFAN-Yhi8rJN1XvapNnxpoyZFEr3YBrlSWueV-QEu5j75zru2vUTgJeEQSMiPBdmMbKSZuThH5Y5j3_w/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgdG3jtvo56jrdMNthcIX8aRf7YRfZUCslGyuP3fWEP3N-m5TdKWJnDOTw1ypFAN-Yhi8rJN1XvapNnxpoyZFEr3YBrlSWueV-QEu5j75zru2vUTgJeEQSMiPBdmMbKSZuThH5Y5j3_w/s1600/4.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">8. And more Tater Tots.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIwc7eSs0PPDMdv7OFM8jfwRNHY7wXTAEIdZ3n1UDYf6A8S0CzlRugPRjavh-4HaHNFHyVU69v3x2sDazX6ux5S4wYe1Tt4ZV-d2w4NQSiimM1SuYlA2zjhlMNbsV30mMORfE2gYTnYzk/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIwc7eSs0PPDMdv7OFM8jfwRNHY7wXTAEIdZ3n1UDYf6A8S0CzlRugPRjavh-4HaHNFHyVU69v3x2sDazX6ux5S4wYe1Tt4ZV-d2w4NQSiimM1SuYlA2zjhlMNbsV30mMORfE2gYTnYzk/s1600/5.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">9. Bake for 1 hour or until the Tater Tots are slightly brown and crispy.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmsTs93OzMHi2hyphenhyphenfy3AJw4F41SxPTtxOgkyB0Dm_1b9hZ9Feb1TN3x6s7qDadm7wn6xlBz4B52qz26cZfjj05sSVf5WMGscLoX3lQ4AlK6e7ZWvoPL8VUkW_n1E0gf7p2h-JeYR_nHeI/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmsTs93OzMHi2hyphenhyphenfy3AJw4F41SxPTtxOgkyB0Dm_1b9hZ9Feb1TN3x6s7qDadm7wn6xlBz4B52qz26cZfjj05sSVf5WMGscLoX3lQ4AlK6e7ZWvoPL8VUkW_n1E0gf7p2h-JeYR_nHeI/s1600/6.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">10. After removing from the oven, sprinkle seasoning salt on the Tater Tots. Eat and enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">There are tons of versions of this recipe online. Please just learn two things from me- don't put the ground beef in the dish raw (to bake in the oven) you'll end up with all the fat from the meat still in the pan. By browning the meat first you can drain off most of the fat. And don't put the veggies in the dish frozen, you'll end up with a watery mess.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Spaghetti and meatballs are what's cooking tonight. I've already blogged about my <a href="http://dinnerwiththecantrells.blogspot.com/2011/08/spaghetti-meat-sauce.html">Spaghetti Sauce</a> so tomorrow you'll read about my meatballs.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div>Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com0tag:blogger.com,1999:blog-8061833072000150823.post-68068921746926013032011-09-12T14:54:00.000-07:002011-09-12T14:54:03.390-07:00The Marlboro Man SandwichThis is it, <em>the</em> recipe I've been wanting to share! I made this for dinner Saturday night and we ate it for leftovers last night. Plus Jon took some for lunch today. This meal can easily serve 6 people.<br />
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This recipe comes from <a href="http://thepioneerwoman.com/">The Pioneer Woman</a>. I heart The Pioneer Woman. None of her recipes have every led me astray. I wish I could go live with her for a week and eat all her yummy food! Here's a link to the <a href="http://thepioneerwoman.com/cooking/2007/06/marlboro_mans_f/">original recipe</a> and below is how I do it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3InA0iGQtINeEbEZXew5mf48nkZCRskM6cAY5MZfwx-f3z9haQNvTW1Kf1K5pt2j_u0GaIilr6zBisgNutm1srndcUQSOCKS5jDiS-7NpB7kQ_UBewNbrfIO2J3VxdeVt-17Yn9btWqM/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3InA0iGQtINeEbEZXew5mf48nkZCRskM6cAY5MZfwx-f3z9haQNvTW1Kf1K5pt2j_u0GaIilr6zBisgNutm1srndcUQSOCKS5jDiS-7NpB7kQ_UBewNbrfIO2J3VxdeVt-17Yn9btWqM/s1600/1.jpg" /></a></div><div align="center"><span style="font-size: x-small;">The Supplies</span></div><div align="center"><span style="font-size: x-small;">Plus you'll need rolls and cheese.</span></div><div align="center"><span style="font-size: x-small;">(I forgot to include them in the picture.)</span></div><div align="center"><span style="font-size: x-small;">Please note-- those onions are fresh from our Pea Patch!</span></div><br />
<strong>The Marlboro Man Sandwich (Abbey Style)</strong><br />
Prep time 15 mins<br />
Cook time 20 mins<br />
Serves 6+<br />
<br />
<u>Ingredients</u><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">1 whole large (or 2 Small) Onions</span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">1 package mushrooms</span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">1 stick of Butter</span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">3 pounds Cube Steak</span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">Johnny's Seasoned Salt (or Similar Seasoned Salt)</span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">Lemon pepper</span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">1/2 cup (approximately) Worcestershire Sauce</span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">6 whole deli rolls</span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">6 slices Provolone cheese</span><br />
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient">1. Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.<br />
2. Slice (or use pre-sliced) mushrooms and cook in 1 tablespoon butter until brown. Set aside with the onions.<br />
3. Slice cube steak against the grain. Season liberally with seasoning salt and lemon pepper.<br />
4. Heat 2 tablespoons butter over high heat (in same skillet as the onions and mushrooms were cooked in) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a 2-3 minutes on each side. Repeat until all the meat is cooked.<br />
5. Return all the meat to the pan after the last batched is cooked. Add the mushrooms and the onions. Add 1/2 cup (at least) Worcestershire sauce and 2 tablespoons butter. Stir to combine.<br />
6. Split the rolls. Butter and then brown the rolls in either a skillet, small toaster oven (like I do) or under the broiler in your oven.<br />
7. To assemble, lay bottom half of roll on plate. Place meat mixture on the roll, then a spoonful of juice from the pan followed with a slice of Provolone and top with the other half of the roll. Eat.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1fhBrKXezk8XtUIkUBApEUtE-3DZvWkhG1zORFjeK3xz37fRCPyu-PcMxEjad_yy83JdAJCNhizex7u9PBkNlK-YSm9qeetKGeoeJJxW5sDPovTRrP4_1uDEToNNffKoqAmeIgCNc7o/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge1fhBrKXezk8XtUIkUBApEUtE-3DZvWkhG1zORFjeK3xz37fRCPyu-PcMxEjad_yy83JdAJCNhizex7u9PBkNlK-YSm9qeetKGeoeJJxW5sDPovTRrP4_1uDEToNNffKoqAmeIgCNc7o/s1600/2.jpg" /></a></div><div align="center"><span style="font-size: x-small;">Heaven.</span></div><div align="center"><br />
</div><div style="text-align: left;">This is one of my favorite meals. The sauce is amazing and the cheese melts just enough to hold everything together. Please don't skip toasting the bun, it adds an amazing element. I'm not big on reheated meat, this is one of the few beef recipes that I'll eat for leftovers. It's almost better the next day after all the juices and flavors have melded. You really need to try this recipe!</div><br />
If you go to The Pioneer Woman's (Ree Drummond) cooking <a href="http://thepioneerwoman.com/cooking/">website</a> you'll find lots of variations of this recipe. I've made <a href="http://thepioneerwoman.com/cooking/2011/05/make-this-today/">this version</a> earlier this year and it was heavenly as well.<br />
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One note, if you don't like worchestire sauce, you may not like this recipe. We love worchestire sauce in our house so we love this recipe!<br />
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No cooking for me tonight. I'm getting some Mommy time out with friends. I'll be back tomorrow night with a comfort food favorite of Jon's.Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com1tag:blogger.com,1999:blog-8061833072000150823.post-23729195931784769342011-09-09T22:42:00.000-07:002011-09-09T22:42:56.631-07:00Really, I cook, I do.I didn't cook Wednesday night, a late trip to Costco meant no time to cook. I grabbed a rotisserie chicken and some rolls while we were there and we had chicken sandwiches at home.<br />
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Thursday night I was grumpy, the kids were grumpy and Jon worked late. We ate out.<br />
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Tonight we went to Target after nap time. The kids were grumpy, Jon was grumpy, I was tired and it was too hot to cook. We got teriyaki take out.<br />
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I've had a recipe on our menu that has been moved from Tuesday night to Wednesday to Thursday to... you get the idea. I really want to share this recipe with you. I really, really like this meal. I WILL cook it tomorrow!Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com0tag:blogger.com,1999:blog-8061833072000150823.post-88311268551563329152011-09-07T14:51:00.000-07:002011-09-07T14:51:42.927-07:00Beans!I did cook on Tuesday night, I just didn't blog. I couldn't take the glaring eyes of the five loads of laundry sitting in my room anymore, I had to fold them. I would have rather blogged but the laundry won the battle.<br />
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Tuesday night I made tacos for dinner. Tacos are easy, I hope you can make tacos on your own, if not email me and I will send you a tutorial. ;) Along with the tacos I made beans. Homemade refried style beans. I say refried style because they weren't refried, just mushed up. <br />
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One of the moms in my mom's group posted this recipe on Facebook. I have been thinking about making refried beans at home so I thought I would give it a shot. Here's the <a href="http://budgetbytes.blogspot.com/2011/08/not-refried-beans-275-recipe-031.html">recipe</a>, it's from a blog called <a href="http://budgetbytes.blogspot.com/">Budget Bytes</a>. Her recipes look pretty easy and yummy. Plus they are affordable.<br />
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I followed the recipe exactly but will make some changes next time. Here's the recipe:<br />
<br />
<strong>(Not) Refried Beans</strong><br />
Prep time 15 mins<br />
Cook time 4-8 hours<br />
Servings 9<br />
<br />
1 Pound dry pinto beans<br />
1 Medium onion<br />
1 Medium jalapeno<br />
1 Tbsp minced garlic<br />
1 tsp cumin<br />
1/2 tsp chili powder<br />
10-15 cracks of black pepper<br />
6 Cups water<br />
1 Tbsp salt<br />
<br />
<strong>1. </strong>Spread the dry beans out onto a baking sheet to pick through them and remove any stones or bad pieces. Place the beans in a colander and rinse with cool water.<br />
<b></b><br />
<b>2.</b> Slice open the jalapeno and remove the seeds and ribs by scraping with a spoon. Dice the jalapeno and the onion. Place the onion and jalapeno in the slow cooker along with the garlic, cumin, chili powder, and black pepper. Do not add the salt.<br />
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<b>3.</b> Add the sorted and rinsed beans to the slow cooker along with 6 cups of water. Give everything a good stir to distribute the seasoning. Secure the lid and cook on high for 4-5 hours or on low for 8. It's okay if they cook longer, they'll just be easier to mash.<br />
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<b>4.</b> After cooking, remove as much water as possible and reserve it in a bowl. Mash the beans and add the reserved water back in as needed. Make the beans a little thinner in texture than you'd expect because they will thicken as they cool. Season the beans with salt at this point. By adding salt at the end, you'll need to add less and the beans won't be so tough. I used approximately 1 Tbsp but add a little at a time until you're satisfied. Serve warm!<br />
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I cooked my beans on low for 8 hours, next time I will cook the beans on low for 6 hours and then on high for 2 hours. My beans were a little crunchy, not horribly, but enough for Jon and I to notice. Also, I mashed my beans with a potato masher but will use my stick blender next time. Our masher is perfect for potatoes, but not good for small beans.<br />
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Overall the beans were great. They had great flavor, not too spicy and even Carter liked them! For being low fat I like them even more. I am a big fan of the refried beans at our favorite Mexican restaurant, or lard beans as my brother-in-law and I call them, but there is no way they're low fat! (Hence lard beans.)<br />
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Give this recipe a try, it's super easy and tasty!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnMT1nB74ht-t5w0TpWXddLYgswy5rQ7Z3fx24bDrWG32cC3kiZiu27rr5v1IB5_t2aRkBbATK3G5NefS7NnDNeol3wRLgvB6v9EyxEFDir7vRt80-nYpgRTIm5WFHVVZWzjVSVkJw_Pk/s1600/beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnMT1nB74ht-t5w0TpWXddLYgswy5rQ7Z3fx24bDrWG32cC3kiZiu27rr5v1IB5_t2aRkBbATK3G5NefS7NnDNeol3wRLgvB6v9EyxEFDir7vRt80-nYpgRTIm5WFHVVZWzjVSVkJw_Pk/s1600/beans.jpg" /></a></div>Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com0tag:blogger.com,1999:blog-8061833072000150823.post-56442047225394381622011-09-05T23:39:00.000-07:002011-09-05T23:44:05.051-07:00CheeseburgersAny Monday holiday during the summer (oh and the 4th of July) means BBQ time! We still have a horrible BBQ, but not for much longer, and it grills burgers just fine.<br />
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To make our burgers, I "make" them and Jon cooks them. Here's how we do burgers in the Cantrell house.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ6WtMh-cb4vOCjLr1-isJTAFgu9KYdphVcqQ7fNauqvOwhQaU-A7FyWKj2gT0RthtgrILx9GK92LYzJlQz0MwdQlxgs3Pl9kOAwWH9sMeh1ispvX5EIVyhaISaZwYdelszHCDwsc6Jkc/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ6WtMh-cb4vOCjLr1-isJTAFgu9KYdphVcqQ7fNauqvOwhQaU-A7FyWKj2gT0RthtgrILx9GK92LYzJlQz0MwdQlxgs3Pl9kOAwWH9sMeh1ispvX5EIVyhaISaZwYdelszHCDwsc6Jkc/s1600/1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: left;"><strong>Ingredients</strong></div><div style="text-align: left;">Ground beef, GOOD ground beef, get it from a butcher if you can. Fresh ground beef is a 1,000 times better than most store bought ground beef. And ground beef from a tube, I won't even go there.</div><div style="text-align: left;">Johnny's seasoning salt</div><div style="text-align: left;">Dried chopped onions (dried onions are important, fresh onions make the burgers too moist they fall apart)</div><div style="text-align: left;">Worcestershire Sauce</div><div style="text-align: left;"><br />
I don't have exact measurements, it's all based on your taste. Today I used four pounds of ground beef, approximately 2 tablespoons seasoning salt, 1/4 cup dried onions and 3-4 tablespoons worcestershire sauce.</div><div style="text-align: left;">Combine all the ingredients, form patties and grill. We like our burgers well done. Jon cooks them about 5.5 minutes a side. If you like your meat "pink" cook for less time. Add cheese at the last minute, just long enough to melt the cheese. We use American cheese just because it melts nicely.<br />
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I must tell you a couple things about grilling. Jon wanted to make sure I told you these things, if I didn't tell you these things I would be in trouble. Here are the things:</div><div style="text-align: left;">1. Only flip the burgers <strong>ONCE</strong>.</div><div style="text-align: left;">2. Do <strong>NOT</strong> press the burgers flat.</div><div style="text-align: left;"><br />
I hope you follow these rules, if not your burgers will suck and Jon will say, "I told you so." </div><div style="text-align: left;"><br />
Okay, now for my soapbox. I use to form our patties by hand, we end up with baseball burgers. They would swell and shrink and it was a pain. I read in Food Network magazine a tip from Bobby Flay, pressure your thumb in the middle of your burger just enough to make an indention and it prevents the burger from swelling. That tip worked great for swelling, but not for shrinking. Jon decided we needed a burger press. I thought he was crazy but I was wrong. I love our burger press. I use it every time. Now our burgers don't swell (the press has a little indention maker) don't shrink and are all a uniform size.</div><div style="text-align: left;"><br />
Here's how the press works:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQOfndJn-O9qhNRjW9si8cwCfTDBY_mteVElvCMQS-EuLjO5ipe7YWzZqKOVkU78UERtU6FNMuD88ND3P-rYEt8zDDoQv_KL9_3pFEmUfslbOPu0i6bIEgCfSzLZ5SFPPt2Qj7rq4kWg/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQOfndJn-O9qhNRjW9si8cwCfTDBY_mteVElvCMQS-EuLjO5ipe7YWzZqKOVkU78UERtU6FNMuD88ND3P-rYEt8zDDoQv_KL9_3pFEmUfslbOPu0i6bIEgCfSzLZ5SFPPt2Qj7rq4kWg/s1600/2.jpg" /></a></div><div style="text-align: center;">Put a ball of meat in the press.<br />
</div><div style="text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXK2x36_ML7FiXmoYcm8zG8j4UIiN6voKXFtRXYkv9VivZVe-s7n5NfybggTcaOPp7ATAupS20JzGqbkd-Xdkg3f3A1IWZI8jzEuq0JxO1zu8zYOpfi4G5LpTSuCg3yDa-qWUj8sl0jE/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXK2x36_ML7FiXmoYcm8zG8j4UIiN6voKXFtRXYkv9VivZVe-s7n5NfybggTcaOPp7ATAupS20JzGqbkd-Xdkg3f3A1IWZI8jzEuq0JxO1zu8zYOpfi4G5LpTSuCg3yDa-qWUj8sl0jE/s1600/3.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">Apply pressure.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0IAgIBZbPBkyN7e6bEeJIge7D47hMGLr-z5oXR67glcDEEo9oQ3ac9PYw8PEyZIR7mZrQmZ686pPQvdUDyKjYZ2mMPIfYhGr3Ka0CNeC4wDCgkQa1DwCJBH9pSsO_bv0If2wGqgURUA/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0IAgIBZbPBkyN7e6bEeJIge7D47hMGLr-z5oXR67glcDEEo9oQ3ac9PYw8PEyZIR7mZrQmZ686pPQvdUDyKjYZ2mMPIfYhGr3Ka0CNeC4wDCgkQa1DwCJBH9pSsO_bv0If2wGqgURUA/s1600/5.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;">And your patty is formed!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I highly recommend the burger press. They aren't that expensive, $10.00 or less, and they are easy to use. Plus your burgers will be the right size, all of them!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilgobyf5jJXS18GjGV5nVkIhjO9OPeAbn47-_yyWvVVFryu5Ll4VIBu8ZWhMS2ko2UMOsZPLuAt1M_yqbgMiPmX-AHwoOxLPW1b2cNk-yvvr4t1dXyp48HFyQ994G6TiyaqSwbexuKJUA/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilgobyf5jJXS18GjGV5nVkIhjO9OPeAbn47-_yyWvVVFryu5Ll4VIBu8ZWhMS2ko2UMOsZPLuAt1M_yqbgMiPmX-AHwoOxLPW1b2cNk-yvvr4t1dXyp48HFyQ994G6TiyaqSwbexuKJUA/s1600/6.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>I like my burgers simple. :)<br />
<div style="text-align: center;"></div><div style="text-align: left;"></div>Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com0tag:blogger.com,1999:blog-8061833072000150823.post-65442722853288693732011-09-04T22:59:00.000-07:002011-09-04T22:59:25.395-07:00Blueberry MuffinsWell as I predicted, I didn't cook last night. We had a fun, full day in Seattle and neither Jon or I wanted to cook. We didn't go to Qdoba though, we went it our favorite local Mexican restaurant. <br />
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Then comes today. I was suppose to go grocery shopping today, then Jon decided to buy a new car. I didn't go grocery shopping we went car shopping. So tonight we went to Red Robin for dinner.<br />
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I'm really tired of eating out a this point. I vow to go grocery shopping tomorrow. I also told Jon we won't be eating out for the next two weeks!<br />
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So I'm sure you're thinking, "If you didn't cook the last two nights, why are you blogging and why is your post titled 'Blueberry Muffins?'" Well, I'll tell you! We still have a bunch of blueberries left over from our trip to the local blueberry farm last week so Jon decided he and Carter should make muffins.<br />
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While blueberry muffins aren't a dinner food, this recipe was too good to not pass on. Plus Jon said the muffins were super easy to make. The muffins turned out great. The only modification we made was to skip the crumb topping. I thought I would miss the topping, but I didn't. The muffins had a nice sugary, crunchy top as is. <br />
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Here's the link to the <a href="http://allrecipes.com/Recipe/to-die-for-blueberry-muffins/detail.aspx">original recipe</a> and here's how Jon and Carter made them:<br />
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<strong>To Die for Blueberry Muffins</strong><br />
Prep time 15 mins<br />
Cook time 25 mins<br />
Servings 9<br />
<br />
1 1/2 <span style="font-family: inherit;">cups all-purpose flour</span><br />
<div class="plaincharacterwrap ingredient"><span style="font-family: inherit;"> 3/4 cup white sugar</span></div><div class="plaincharacterwrap ingredient"><span style="font-family: inherit;"> 1/2 teaspoon salt</span></div><div class="plaincharacterwrap ingredient"> 2 teaspoons baking powder</div><div class="plaincharacterwrap ingredient"> 1/3 cup vegetable oil</div><div class="plaincharacterwrap ingredient"> 1 egg</div><div class="plaincharacterwrap ingredient"> 1/3 cup milk</div><div class="plaincharacterwrap ingredient"> 1 cup fresh blueberries</div><div class="plaincharacterwrap ingredient"> </div><div class="plaincharacterwrap ingredient">1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners. </div><div class="plaincharacterwrap ingredient"><br />
</div><div class="plaincharacterwrap ingredient"><span class="plaincharacterwrap break"> 2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. </span></div><div class="plaincharacterwrap ingredient"><br />
</div><span class="plaincharacterwrap break"> 3. Bake for 20 to 25 minutes in the preheated oven, or until done. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKqA3uXj0B8KUAwr-Aw9K-a-ulR8uTzHZzqDXIrfdGzSYZgwjmLz1mLASQWdbHMFBTQ_bM2kXBfFIGmhqRiAaHOGVtQ8n8jjKAu-aVrVVuCR73qquuplC5WzBZ0arqyJQUrIqvc6_QkM/s1600/1b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinKqA3uXj0B8KUAwr-Aw9K-a-ulR8uTzHZzqDXIrfdGzSYZgwjmLz1mLASQWdbHMFBTQ_bM2kXBfFIGmhqRiAaHOGVtQ8n8jjKAu-aVrVVuCR73qquuplC5WzBZ0arqyJQUrIqvc6_QkM/s1600/1b.jpg" /></a></div><br />
Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com1tag:blogger.com,1999:blog-8061833072000150823.post-26467436167287928512011-09-02T23:09:00.000-07:002011-09-02T23:09:35.864-07:00Bool KogiTonight's dinner was Bool Kogi, jasmine rice and peas. We love this meal in our house!<br />
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I use a pre-marinated meat from Trader Joe's for my Bool Kogi.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBcogXOvAU2m1I6IDkVOcCWKdxVeX5SlLeIOw46dfI8JvVt3_KBbutVljCpQCIqFHv1Ygb3eAUN7l5OHByCvONKXAxr2RUa2TGMvOJ9BszcwSWkX4U3s7JfyUElGc0LXQN-ZWTwi2Gv4/s1600/1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBcogXOvAU2m1I6IDkVOcCWKdxVeX5SlLeIOw46dfI8JvVt3_KBbutVljCpQCIqFHv1Ygb3eAUN7l5OHByCvONKXAxr2RUa2TGMvOJ9BszcwSWkX4U3s7JfyUElGc0LXQN-ZWTwi2Gv4/s1600/1a.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I'm sure you could find a "from scratch" recipe for this, I've just never done much research into it. This is one of the items I like to keep around for quick meals. I normally have a package of Bool Kogi either in my fridge or freezer. I've found if I keep one or two quick and easy meals around I'm more likely to cook when our plans change. (Just not over the last two weeks!) That's another reason I love menu planning. I typically have one or two quick meals built into each week. That way if plans change I can easily move items around knowing that I have everything on hand. Ok sorry for the sidetrack, back to the Bool Kogi.<br />
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There are two ways to cook Bool Kogi, on the grill and on the stove top. On the grill is best, but we're still without a decent grill; the stove top is fine, just not as good. When I cook Bool Kogi on the stove I use our 12 inch cast iron pan. And here are the steps:<br />
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1. Heat a large heavy duty pan over high heat, let the pan get very hot. If you're using a stainless steel pan you'll want to add a little oil so the meat doesn't stick. Our cast irons are perfectly "seasoned" so I rarely have to add oil to them when cooking.<br />
2. Once the pan is very hot place a single layer of meat in the pan. Cook for 3-4 minutes.<br />
3. Turn the meat and cook another 3-4 minutes.<br />
4. Remove the meat from the heat and let sit for 2-3 minutes. Repeat for the rest of the meat.<br />
5. Eat!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDarWsW5a4XCGJIMtCBzm6AeMpo9NM4VjfL2AOdaOGVRd6qyVttpEfpcphNVaeRQsDF-jTymG482A5966A5bpiQD-XPdgZefsN5uyvEl5QqZLoozSBiA01Yu7SuQjw3FVwy2-BnuSKKk/s1600/2a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWDarWsW5a4XCGJIMtCBzm6AeMpo9NM4VjfL2AOdaOGVRd6qyVttpEfpcphNVaeRQsDF-jTymG482A5966A5bpiQD-XPdgZefsN5uyvEl5QqZLoozSBiA01Yu7SuQjw3FVwy2-BnuSKKk/s1600/2a.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Mmmmm...</span></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div>Serve with rice and a veggie, we're big pea eaters in our house, and you're set. I like to add a little butter and salt to my rice, Jon likes his rice plain. This meal hit the spot tonight!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshElhLCIGg_7OZA4qdb4Ox1RiT_s42HtiGOdzASHXBpYkDB3jaW0H2BawDFlUsTNdN200S9Ak87uVW9_W8ZoqpwRIcXSANuUq-PwG_kkL0NF11KVwgDMGdFY-htUMm1onkOQpJo2fLjw/s1600/3a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhshElhLCIGg_7OZA4qdb4Ox1RiT_s42HtiGOdzASHXBpYkDB3jaW0H2BawDFlUsTNdN200S9Ak87uVW9_W8ZoqpwRIcXSANuUq-PwG_kkL0NF11KVwgDMGdFY-htUMm1onkOQpJo2fLjw/s1600/3a.jpg" /></a></div><br />
I have no idea what's for dinner tomorrow night. I haven't gone grocery shopping in two weeks. (Thank heavens we get our milk delivered and have had the farmer's market around to get fresh fruit!) Not only do I need to go shopping for dinner stuff we need lunch and breakfast stuff STAT!<br />
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The boys have been happily enjoying lots of mac & cheese and grilled cheese for lunch. Jon's been getting the leftovers (when I've actually cooked!) and I've been digging in the bottom of the freezer using up my "quick" lunches. I really need to go grocery shopping tomorrow! Who knows if I'll even cook... it kind of feels like it's going to be a Qdoba night to me. :)Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com0tag:blogger.com,1999:blog-8061833072000150823.post-63748714827714448832011-09-01T22:42:00.000-07:002011-09-01T22:42:09.742-07:00Yeah so...Ugh! I had my post all written ready to go and some how I deleted it all and of course Blogger saved my post after everything was deleted. I'm tired and don't feel like retyping everything so below is the condensed version.<br />
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I didn't cook last night. We had Teriyaki for dinner.<br />
I didn't cook tonight, it was the last farmer's market of the year.<br />
I told you I wasn't going to make the frittata!<br />
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Here's my very boring, yet very helpful, tip...<br />
Use vinegar in your dishwasher as a rinse agent. I used to use an actual rinse agent and then I read somewhere to use white vinegar and decided to try it. It works great for us and we have really hard water. Not only is it good for the environment, its cheap!<br />
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I have every intention of cooking dinner tomorrow-- I promise this will become a food/cooking blog again!Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com0tag:blogger.com,1999:blog-8061833072000150823.post-43260354298631443302011-08-30T21:40:00.000-07:002011-08-30T21:40:58.273-07:00Fettuccine with Spinach PestoSo I said I was going to blog about something fun and exciting for Monday night. Yeah well I completely forgot about blogging-- sorry! :)<br />
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I did cook tonight though. This is one of my favorite pasta dishes. Everyone in my family loves it, plus it sneaks spinach into Carter. Eli will eat almost anything, Carter is a little pickier, so this is perfect for him.<br />
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As always, here's the link to the <a href="http://www.marthastewart.com/336726/fettuccine-with-spinach-pesto">original recipe</a> and here's how I make it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwBmxhkY2W_Dz7JQKWiczbAuujJt7dyhgo8vBIMrx887AB7SdgyKyEMEJDXsCkqHQwEa_1l_tyehduIyLSl1nG5cswaiagleYQOYH8kDauYALQy3GjKsG_cFCWRJKb6sfsVieS4Etl22M/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwBmxhkY2W_Dz7JQKWiczbAuujJt7dyhgo8vBIMrx887AB7SdgyKyEMEJDXsCkqHQwEa_1l_tyehduIyLSl1nG5cswaiagleYQOYH8kDauYALQy3GjKsG_cFCWRJKb6sfsVieS4Etl22M/s1600/1.jpg" /></a></div><div align="center"><span style="font-size: x-small;">The goods</span></div><br />
<strong>Fettuccine with Spinach Pesto</strong><br />
Prep time 25 mins<br />
Total time 25 mins<br />
Serves 4<br />
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<span style="font-family: inherit;">1 Package fettuccine</span><br />
<div class="ingredient"><span style="font-family: inherit;"> Coarse salt and ground pepper</span></div><div class="ingredient"><span style="font-family: inherit;"> 1 package (10 ounces) frozen chopped spinach, thawed</span></div><div class="ingredient"><span style="font-family: inherit;"> 1/3 cup grated Parmesan cheese, plus more for serving</span></div><div class="ingredient"><span style="font-family: inherit;"> 2 tablespoons pine nuts, plus more for serving</span></div><div class="ingredient"><span style="font-family: inherit;">2-3 garlic cloves</span></div><div class="ingredient"><span style="font-family: inherit;"> 1 teaspoon grated zest plus 2 tablespoons juice from 1 lemon</span></div><div class="ingredient last"><span style="font-family: inherit;"> 1/4 cup olive oil</span></div><div class="ingredient last">1/4 cup cold water</div><div class="ingredient last"></div><div class="ingredient last">1. <span style="font-family: inherit; font-size: small;">Cook pasta in a large pot of boiling salted water according to package instructions. <strong>Reserve 1/2 cup pasta water, </strong>drain pasta, and return to pot.</span></div><div class="step last"><span style="font-family: inherit;">2. While pasta is cooking, place spinach, Parmesan, nuts, garlic, and lemon zest and juice in a food processor. Process until a paste forms. With motor running, add oil and cold water; process until smooth and creamy, about 1 minute. Season with salt and pepper. </span></div><div class="step last"><span style="font-family: inherit;">3. Add to pasta; toss, adding reserved pasta water a little at a time until sauce is thinned slightly and coats fettuccine (you may not need all the water). Serve, sprinkled with additional Parmesan and nuts.</span></div><div class="step last"></div><div class="step last">Steps of making the pesto:</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BikHLqTtl0Q2rN9xhEAu6pyczhlk_RiuXYZd99Z4gVimnnNk47GBarbniboRoqjuZPthnOngRl8vH3fA084DeSMaLaBmJ0hiY23rIFm5Yw6QhOPhNWJ2WVneWDbNpfe9dYvAZkjLpbU/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4BikHLqTtl0Q2rN9xhEAu6pyczhlk_RiuXYZd99Z4gVimnnNk47GBarbniboRoqjuZPthnOngRl8vH3fA084DeSMaLaBmJ0hiY23rIFm5Yw6QhOPhNWJ2WVneWDbNpfe9dYvAZkjLpbU/s1600/2.jpg" /></a></div><div class="step last" style="text-align: center;"><span style="font-size: x-small;">All aboard!</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkTxdZ_Uc-FujU3yW2tAr9egytoR1mK5nmY0MQUZgptXpiFPv7lfiNbh4KY6BwHsgDqc818Te-6IJysQ5WPsqVPvmzmmiEwFhNOr14hhL9r9SpDGNSA9Sj4h-4cy0hkskrrao7N3NetU/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkTxdZ_Uc-FujU3yW2tAr9egytoR1mK5nmY0MQUZgptXpiFPv7lfiNbh4KY6BwHsgDqc818Te-6IJysQ5WPsqVPvmzmmiEwFhNOr14hhL9r9SpDGNSA9Sj4h-4cy0hkskrrao7N3NetU/s1600/3.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Pre oil and water</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHWibwqBFQ6lkUb0yyCoEpWx_rr0UPY0Q0HWyjNLP3GLVd4ypmFa6YRTw1M_XIqnY27L7s23YWeBymSyghVeW1zye8wKfkVA49-AuvSAA9JYyDkj4aba2sZiCF5n7Fw0yeKmmJJq_9T0/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjHWibwqBFQ6lkUb0yyCoEpWx_rr0UPY0Q0HWyjNLP3GLVd4ypmFa6YRTw1M_XIqnY27L7s23YWeBymSyghVeW1zye8wKfkVA49-AuvSAA9JYyDkj4aba2sZiCF5n7Fw0yeKmmJJq_9T0/s1600/4.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Ready to mingle with the pasta</span></div><div class="separator" style="clear: both; text-align: left;"><br />
I always serve this with chicken breasts. My method for chicken is simple. </div><br />
Preheat your oven to 350 degrees. Melt 1 tablespoon butter in a heavy oven safe pan over medium high heat. Sprinkle garlic salt on one side of the chicken breasts. Once the butter is melted place the chicken in the pan, garlic salt side down. Sprinkle the other side of the chicken with garlic salt. Cook chicken for about 3-4 minutes until browned, flip the chicken and cook again for 3-4 minutes. Place the pan (with the chicken in it) in the oven to finish cooking, approximately 15-20 minutes, or until the internal temperature is 165-170 degrees.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6s68WDjbe9PQr78-YK0uZQ0ClcCci94tRjcxSXcqjWVcPwyXkd7sSACAU-wLnCZrmG5rqNuNB4NMoWCBBNxzlEUc2ztSD5mIVnTO7kIk_RuiH0Pe_q6YWgnFwrPDHRpjnnGwcPSMBd0s/s1600/5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6s68WDjbe9PQr78-YK0uZQ0ClcCci94tRjcxSXcqjWVcPwyXkd7sSACAU-wLnCZrmG5rqNuNB4NMoWCBBNxzlEUc2ztSD5mIVnTO7kIk_RuiH0Pe_q6YWgnFwrPDHRpjnnGwcPSMBd0s/s1600/5.jpg" /></a></div><div align="center"><span style="font-size: x-small;">YUM!</span></div><br />
I talk about garlic salt a lot so I thought I'd show you the kind I use. Here it is:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wuGC8RB3qYw9q7egZywMqRLHiPwO89QEzAHbmDDdg8w0eKasLB3xebyRJ2cHNfX_KZJPuYoEieD508wlqxy-wCHl-YPUzB52j7_Nc2jzEbviIQqJmNDiXigh_ZBwLeiACen0XXC0Ivs/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6wuGC8RB3qYw9q7egZywMqRLHiPwO89QEzAHbmDDdg8w0eKasLB3xebyRJ2cHNfX_KZJPuYoEieD508wlqxy-wCHl-YPUzB52j7_Nc2jzEbviIQqJmNDiXigh_ZBwLeiACen0XXC0Ivs/s1600/6.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
This is the only garlic salt I use. Why? Because when Jon and I were first dating it's what he had in his cupboard. I liked it so much I adopted it as my own. Jon thinks it's pretty funny how loyal I am to this particular garlic salt. He thinks it's the parsley that makes me feel fancy. I think it tastes good.</div><br />
On the menu for tomorrow is frittata, but we'll see what happens. Frittata has been on the menu since last week, things just keep getting in the way. Our crazy week last week and, I think the biggest motivator, it just hasn't sounded good to me. Jon asked for it. I know I'll love it when I eat it so I just need to make it already!Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com0tag:blogger.com,1999:blog-8061833072000150823.post-75096777304187005672011-08-28T21:38:00.000-07:002011-08-28T21:38:44.665-07:00Pork Chops and OrzoHooray, I'm finally blogging a recipe! This was Friday night's dinner. I was too tired to blog the last two nights. I didn't really cook Saturday night. We spent a long day at the beach I didn't want to cook when we got home, so I had a salad and Jon and the boys had bacon and scrambled eggs. So I guess I kind of cooked, but not really. Tonight we went out for dinner. But at least I cooked --one-- time this week! ;)<br />
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There are actually recipes I came up with. I'm quite proud of them. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlekcAIKAsVuDIYecxH4y-rmWHUQ4QbH8sENCbzld7MIXZdC8-SLlU_tNIE2Sdtb0fdBBOkDSLIxO7IM-xUSxpMa_NDzFkwEobcqb9X0wAsFYxYf6Ogq5JIYlnCDNIOLAci-ruC7tEV8/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlekcAIKAsVuDIYecxH4y-rmWHUQ4QbH8sENCbzld7MIXZdC8-SLlU_tNIE2Sdtb0fdBBOkDSLIxO7IM-xUSxpMa_NDzFkwEobcqb9X0wAsFYxYf6Ogq5JIYlnCDNIOLAci-ruC7tEV8/s1600/1.jpg" /></a></div><div align="center"><span style="font-size: x-small;">The supplies</span></div><br />
<strong>Pork Chops</strong><br />
Prep time 1 min<br />
Cook time 10 mins<br />
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1-2 Packages of thin cut pork chops<br />
1 Cup Italian bread crumbs<br />
1 Egg<br />
1/4 Cup Milk<br />
Olive oil<br />
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1. Warm the olive oil, I don't have an exact amount, in a large heavy pan over medium high heat. The oil should come up the side of the pan about half an inch. I use our cast iron pans for this, they are the best for frying.<br />
2. While waiting for the oil to heat up, put the bread crumbs in a boil. In a separate bowl combine the egg and milk and beat.<br />
3. Once the oil is warmed up, if you sprinkle water in the oil it should quickly evaporate, dip one of the pork chops in the egg mixture and then into the breadcrumbs. Place the pork chop in the pan and continue until the pan is full, but not overfull. Our small cast iron fits 3 nicely, the large 4.<br />
4. Cook the pork chops for 3-4 minutes a side, until done. I cook my pork to 160 degrees.<br />
5. Repeat steps 3 and 4 until all the pork chops are cooked.<br />
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I use thin cut pork chops, these kind<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAy-zwTU4te0IWFxFflgwh3SVczNqooXIHC2ss1CP3AzCrdGm2pOSl9TjKYwy0SqAIooUXKGT0E458h34Fl5aDuGpqo70tc_hXWwKGxr7-GyjiqE6HHLZ7XSeuSjkcOlDjCxKTdRqRxs/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGAy-zwTU4te0IWFxFflgwh3SVczNqooXIHC2ss1CP3AzCrdGm2pOSl9TjKYwy0SqAIooUXKGT0E458h34Fl5aDuGpqo70tc_hXWwKGxr7-GyjiqE6HHLZ7XSeuSjkcOlDjCxKTdRqRxs/s1600/2.jpg" /></a></div><br />
because they cook quickly. I normally use two packages, or 2 pounds or so so we have leftovers. Onto the pasta!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljxe8NfWXR5TFprze3dT8vyZZ7nght7EkzMjMeIWCbC86wcbHx9Emhpasryy4sskMs7rNW6nP5f7bXUgmzZ0twi7f8u27qELnAbRypni_5iLKCvWUETN0N-OXQOnjn-XAWuqP0pCNCTc/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljxe8NfWXR5TFprze3dT8vyZZ7nght7EkzMjMeIWCbC86wcbHx9Emhpasryy4sskMs7rNW6nP5f7bXUgmzZ0twi7f8u27qELnAbRypni_5iLKCvWUETN0N-OXQOnjn-XAWuqP0pCNCTc/s1600/3.jpg" /></a></div><div align="center"><span style="font-size: x-small;">Yumminess in the making</span></div><br />
<strong>Garlic Parmesan Orzo</strong><br />
Prep time 1 min<br />
Cook time 15 min<br />
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1 Box of orzo<br />
2-3 Tbsp garlic salt<br />
1 Tbsp butter<br />
1/4 Parmesan cheese<br />
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1. Cook the box of orzo per the package directions.<br />
2. Drain orzo and place back into the pan you cooked the pasta in.<br />
3. Add the butter, stir, add the garlic salt, stir, add the Parmesan cheese, stir. Mix well and serve.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPk2uoA5tPIBAx3gz7-25aU6W1Xg3Y2SGhf-US8S2f8-DG3Dp8HAL1Gq5Z8NIlANejO-mMudxiLVJzh7xrVr_08zexCD8D-o0lSOv8mNx_hKE-XLVy_5TdbKcGXgKwf_d6NGhRVJIkTc/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSPk2uoA5tPIBAx3gz7-25aU6W1Xg3Y2SGhf-US8S2f8-DG3Dp8HAL1Gq5Z8NIlANejO-mMudxiLVJzh7xrVr_08zexCD8D-o0lSOv8mNx_hKE-XLVy_5TdbKcGXgKwf_d6NGhRVJIkTc/s1600/4.jpg" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><span style="font-size: x-small;">Dinner is served!</span></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I served dinner with fresh corn on the cob. It didn't really go with the meal, but it was at a local fruit stand and sounded good. Plus I wanted to make sure I used it before it went bad. (Which was good seeing as I didn't cook the next two days!)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I didn't get to grocery shop this weekend, we were too busy having fun! So tomorrow's dinner is going to be something I have on hand, orange chicken, rice and spring rolls. I've already blogged about that dinner but I am going to try to think of something else to blog about. I've missed blogging and want to get back in the habit of blogging every night. Hopefully I think of something fun and exciting! :)</div><br />
Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com0tag:blogger.com,1999:blog-8061833072000150823.post-15520285711728130392011-08-23T22:42:00.000-07:002011-08-23T22:42:46.667-07:008 Day SabbaticalI haven't cooked in 6 days, I won't be cooking for the next 2. I think this is the longest I've ever not cooked dinner. I miss cooking but I miss our dear Maddie more. <br />
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Maddie (our very sick doggie I mentioned last night) passed away while at the vet last night. We found out this morning and it threw a wrench in all of today's plans.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrSg8reni7QcsXlkU3T2UHHHJDwrTXiSbLVdi42jT6vHPekjBxcvgOiM1_Qgc0PGVkh7-2KhJkZdyKkdmZk2y9a-9E1BsXW8staaIM2XmIZ0Pr_H9z46lX9V35FQyZROGag5dpMmk1OlE/s1600/maddie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrSg8reni7QcsXlkU3T2UHHHJDwrTXiSbLVdi42jT6vHPekjBxcvgOiM1_Qgc0PGVkh7-2KhJkZdyKkdmZk2y9a-9E1BsXW8staaIM2XmIZ0Pr_H9z46lX9V35FQyZROGag5dpMmk1OlE/s1600/maddie.jpg" /></a></div><div align="center"></div><div align="center"><span style="font-size: x-small;">Rest in Peace Maddie Mae</span></div><br />
I had every intention of cooking dinner, I was really looking forward to cooking too. The boys and I had to pick Jon up from work and then we stopped by Barnes and Noble on the way home. By the time we left Barnes and Noble it was 6:00pm, it was hot and we were all hungry and cranky. To top things off Eli refused to go into his car seat. His new game is to throw a world class fit when we try to put him in his car seat. He screamed and cried for 20 minutes today on the short drive to lunch, this was after fighting for 10 minutes to get him in his car seat. I didn't have the energy to fight him again. <br />
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We made a split second decision to eat out. Where you may ask, Cucina Cucina. Why there? Because it was the only restaurant in the parking lot. It's not our favorite place to eat, but we were all happier an hour later and everyone got in the car happily.<br />
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I'm not cooking tomorrow night, my Mom's in town for a quick visit so we're eating out, or Thursday night, Farmer's Market night. So hopefully life will be a little more settled and I'll be back on Friday with some yummy recipes.Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com0tag:blogger.com,1999:blog-8061833072000150823.post-22644581425952119232011-08-22T21:24:00.001-07:002011-08-22T21:24:39.099-07:00Life..No recipes again tonight. We have a very sick dog and had to make an unplanned trip to the vet this evening. The boys had McDonald's for dinner, Jon and I haven't eaten yet.<br />
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Here's hoping tomorrow is a better day and I finally cook a meal! :)Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com0tag:blogger.com,1999:blog-8061833072000150823.post-38045065730235021852011-08-20T21:21:00.000-07:002011-08-20T21:21:10.812-07:00SlackerYes, I'm a slacker. It's not that I don't want to blog, it's that I haven't cooked anything the last two nights. Friday night we went out to Qdoba and tonight I made frozen pizza. Tonight I was so exhausted after a very long day, even making frozen pizza felt like too much work! Yesterday we went to Costco after nap time and it was just easier to eat out. Plus I have quite a few free birthday meals I need to use.<br />
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So go ahead, call me a slacker, I feel like I'm following the lead of my good friend Erin. (Hehehe, just kidding Erin!) She has an awesome blog, <a href="http://www.erinrages.blogspot.com/">Erin Rages,</a> that you should check out.<br />
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I won't be cooking tomorrow night either. It's my birthday and my father-in-law is taking us out for Mexican food. Yum!!! I'll be back Monday....maybe. ;)Abbeyhttp://www.blogger.com/profile/06275026039998340764noreply@blogger.com0