tag:blogger.com,1999:blog-56317610002458928902024-03-05T00:38:36.341-08:00Cali CookingBethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-5631761000245892890.post-50974833927514617272015-01-13T22:08:00.000-08:002015-01-13T22:11:17.282-08:00Slow Cooker Ramen Noodle Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuhjNZPVCtCifhM9FBvhQ3uiq1qEkUiIDEhRdRdLPolrvGa03kuMxXxaI8U8W0BnVsOamH_SZbe9pxrFBl2OTFO43XfK6z3L_JHQPyG9HrTW5oMrcGt4r3PEHaPta1m-RA6ZjksnKrS4/s1600/Ramen.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfuhjNZPVCtCifhM9FBvhQ3uiq1qEkUiIDEhRdRdLPolrvGa03kuMxXxaI8U8W0BnVsOamH_SZbe9pxrFBl2OTFO43XfK6z3L_JHQPyG9HrTW5oMrcGt4r3PEHaPta1m-RA6ZjksnKrS4/s1600/Ramen.JPG" height="238" width="320" /></a></div>
I've been getting a lot of requests for slow cooker recipes. I have many friends/family in cold weather states so I wanted to find a way for everyone to warm up! It does get a "little" chilly here in Santa Barbara, about 60 degrees at night. Brrr! :)<br />
<br />
This recipe is probably one of the better things I have experimented with in a while. I adapted it from a recipe I found on a fellow food blogger's site. I will be the first to admit that I don't completely make up everything that I cook. This recipe warms the soul and has some flavor that will knock your socks off!<br />
<br />
Servings: 6<br />
Prep Time: 20 minutes<br />
Cook Time: 9 hours<br />
<br />
<b>Soup</b><br />
*3 Pound pork shoulder roast<br />
*6 Cups chicken broth, divided<br />
*1/2 Cup soy sauce (+4 Tablespoons to use later)<br />
*1/4 Cup rice vinegar (+4 Tablespoons to use later) (I found at grocery in asian section)<br />
*1 Tablespoon grated fresh ginger<br />
*2 Tablespoons chili paste (sold at TJ's)<br />
*Juice of 1 lime<br />
*1 Tablespoon chinese 5 spice powder (asian section)<br />
*1 Teaspoon black pepper<br />
*2 Tablespoons sesame oil (asian section)<br />
*1 Tablespoon brown sugar (+4 Tablespoons to use later)<br />
*1 Pint of bella or button mushrooms, sliced<br />
*4 Packs of ramen noodles (throw away spice packet)<br />
*Chopped chives, garnish<br />
*Sliced carrots, garnish<br />
*Chopped cilantro, garnish<br />
*Soft boiled eggs (optional!)<br />
<br />
<b>Roasted Butternut Squash</b><br />
*2 pound butternut squash, seeded and diced (I buy mine pre-diced at Costco, saves time!)<br />
*3 Tablespoons olive oil<br />
*1 Tablespoon salt<br />
*1 Tablespoon pepper<br />
<br />
<b>NIGHT BEFORE</b><br />
Preheat your oven to 400 degrees. Spread the butternut squash out on a sheet pan and toss with olive oil, salt, and pepper. Cook for 45 minutes or until golden brown. Cover sheet pan with foil and put in fridge. (You can do this day of, but you will see how it's nice to have this step done)<br />
<br />
<b>MORNING OF</b><br />
Turn your slow cooker to warm. Put the pork shoulder in first. Then add on top 4 cups of the chicken broth, 1/2 cup soy sauce, 1/4 cup rice vinegar over the pork. Add the ginger, chili paste, lime juice, Chinese five spice powder, black pepper and 1 tablespoon brown sugar. Swirl all the ingredients around and then leave it alone for 8 hours. Do not touch it!<br />
<br />
<b>THAT NIGHT</b><br />
Preheat the oven to 350 degrees and put the butternut squash in to warm it up. Should take about 20 minutes.<br />
<br />
Remove the pork shoulder from the slow cooker and put on a cutting board. Throw your sliced mushrooms into the broth and crank the heat up to high on the slow cooker. Add the additional 2 cups of chicken broth in on top. Cover.<br />
<br />
Shred the pork shoulder with a fork, it should just pull apart. Meanwhile, heat a skillet to medium high and add about 1 Tablespoon of sesame oil. Let it heat up, and it batches throw in the shredded pork. Enough to cover the top of the skillet. Drizzle 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of brown sugar on top. Toss it around and cook for about 3 minutes. Do this in batches, should be about 4 batches. (You can skip this step, but it is worth it!)<br />
<br />
While the pork is cooking, chop your carrots/chives/cilantro and set aside. Also, while your pork is cooking if you want the soft boiled eggs this is a good time. Put whole eggs in a pot of cold water. Heat up and as soon as it boils, cover and let sit for 2 minutes. Let cool and cut in half to put on top of ramen.<br />
<br />
Once all of the above is done, add the ramen to the slow cooker. I did this only 2 packets at a time. You do not want to leave the noodles in long. They suck up all of the broth, do not let them sit in there. As soon as they are soft, remove and start putting in bowls.<br />
<br />
Assembly time! Start with the noodles in the bottom. Ladle in some broth/mushrooms. Top with butternut squash, crispy pork, cilantro, chives, carrots, and soft boiled egg. Serve with chili paste on the side for those that want it spicier.<br />
<br />
Done! I know the above looks a little overwhelming but if you need more time to do each step nothing is going to get ruined. That's the beauty of the slow cooker.<br />
<br />
Happy slow cooking!!<br />
<br />
<br />
<br />
<br />
<br />Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-19044796107125798902014-10-24T11:15:00.001-07:002015-01-14T10:15:15.288-08:00Roasted Lamb Chops<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQsreWGpeuobIxeT8rcjTDSCyelLk68jKNfC4GmP5HFl8d1Yqr2UjzR9EliNRarLsWoQ2lX5E2owLCKmBIzTqKQlPsAvXEkT0sVgRMPE1GRYOY7Go0wdHNOeXreTKY4A7MD0xH70Wu3s/s1600/Lamb.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGQsreWGpeuobIxeT8rcjTDSCyelLk68jKNfC4GmP5HFl8d1Yqr2UjzR9EliNRarLsWoQ2lX5E2owLCKmBIzTqKQlPsAvXEkT0sVgRMPE1GRYOY7Go0wdHNOeXreTKY4A7MD0xH70Wu3s/s1600/Lamb.jpg" height="320" width="320" /></a></div>
I don't even know where to begin to explain this recipe. It is by far a favorite in our household and we melt into our chairs every time we take a bite. I've tried preparing lamb other ways and David gets upset when I don't prepare it in this style.<br />
<br />
It's fat free, calorie free, and sugar free. YEAH right. This sinful dish is so full of flavor you won't even know what to do with yourself. And for those of you that claim you "don't like lamb" I promise this will change your opinion. The lamb taste isn't overwhelming and with the mixture of rosemary and balsamic it is the perfect balance. So let's open a bottle of red and and go to flavor town!!<br />
<br />
Servings: 2<br />
Prep Time: 5 minutes<br />
Cook Time: 25 minutes<br />
<br />
LAMB<br />
1 Rack of lamb, about 6-8 chops (I buy mine from Costco, butcher is expensive!)<br />
1 Tablespoon fresh rosemary, chopped<br />
Salt & Pepper (about 1 teaspoon of each)<br />
1 Tablespoon olive oil<br />
<br />
GLAZE<br />
1 Shallot, chopped<br />
1/2 Cup chicken broth<br />
1/2 Cup balsamic vinegar<br />
1 Tablespoon salted butter<br />
<br />
Preheat the oven to 375 degrees. Meanwhile, prep your rack of lamb. It's important that you buy the rack intact and not the little individual chops. Little chops cook very quickly by themselves and we want to roast them in the rack so all the flavors stay intact.<br />
<br />
Heat a saute pan over medium high heat with olive oil. Rub salt, pepper, and rosemary on both sides of the lamb rack. Then put the rack top side down in the saute pan. Make sure the pan is hot as you want a good sear on it. Sear both sides of the rack about 4 minutes each. Just enough to get a good browning sear.<br />
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Take the rack out
of the saute pan, throw on a cookie sheet and toss in the oven for 15 minutes.
SAVE the saute pan and do not wash it out. Lower the heat on the stove to
medium and add in the chopped shallot. You want all of the lamb fat
rosemary goodness to infuse into the glaze. Cook shallots for about 1 minute
and add in balsamic vinegar and chicken broth. Reduce to medium low and just let that simmer and reduce by half, about 10 minutes. After it is reduced, swirl in a Tablespoon of butter.<o:p></o:p></div>
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The sauce will
reduce down to a glaze. If it’s too watery just give it more time and if it’s
too sticky just add a little more balsamic to water it down a bit. Take the
lamb out of the oven and let it SIT for 5 minutes. If you serve it immediately
all of the juice (aka flavor) in the lamb will spill all over your plate.</div>
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Cut the chops off
the rack individually and spoon the glaze over the top! I normally serve with
mashed potatoes or cauliflower puree. Bon appetite!! <span style="font-size: medium;"><o:p></o:p></span><br />
<br />
(PLEASE NOTE: The above preparation is medium rare for the lamb. If you like it more well done just add on 5 more minutes in the oven)</div>
Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-55499776372748488392014-09-01T14:56:00.001-07:002015-01-14T12:45:03.866-08:00Fish Feast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5UkikDwPuB2iHkbjxcRr-OcPlF550hkOCx-MH_xUgcJ146C95u5mzUU4ktrUTspNSvxakYqvhFd7_JpE4ifo9zsmJZYfbUVDR_xuMw_3xBJlfPx1lexSmLwCr3B3LNdHoeOG_RSyfy8/s1600/Fish.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ5UkikDwPuB2iHkbjxcRr-OcPlF550hkOCx-MH_xUgcJ146C95u5mzUU4ktrUTspNSvxakYqvhFd7_JpE4ifo9zsmJZYfbUVDR_xuMw_3xBJlfPx1lexSmLwCr3B3LNdHoeOG_RSyfy8/s1600/Fish.JPG" height="212" width="320" /></a></div>
I have to admit I never used to cook fish at home, or was much of a fish eater in general. I eventually figured out that my bad experiences were because the fish wasn't fresh. Now I only buy fresh fish and it's worth the extra pennies.<br />
<br />
I can't take credit for this recipe, this was a dish I had over at Michael and Sarah Paskin's house for dinner one night during the week. My seabass recipe from earlier in this blog is similar in concept, but I just love that this whole meal is in one packet! Literally takes 5 minutes to prep, and walk away for 30 minutes. Tons of flavor, very healthy, and it has become a staple in my weekly line up!<br />
<br />
Servings: 2<br />
Prep Time: 5 minutes<br />
Cook Time: 30 minutes<br />
<br />
2 Salmon filets (I normally get about 1 pound and split it in half)<br />
2 Whole carrots, peeled and cut into little half moons<br />
2 Green onions, chopped<br />
10 Cherry tomatoes, washed and left whole<br />
Brown rice, steamed<br />
Olive Oil<br />
Salt & Pepper<br />
Dry Dill<br />
Parchment Paper<br />
Foil<br />
<br />
Preheat the oven to 375 degrees. I also normally start my rice cooker as soon as I turn the oven on. If you don't have one they're about $20 and worth it for perfect cooked rice.<br />
<br />
Lay down a sheet of foil and then put a sheet of parchment paper on top. Do this twice. You want each fish to have its own packet. Put half of the carrots, green onions, and cherry tomatoes on each sheet. Lay the salmon on top of the veggies. Grind salt and pepper on top of each, and then sprinkle about 1/4 teaspoon dill on each fish. Then drizzle each fish with about 1 Tablespoon olive oil. Wrap the parchment paper around the fish (doesn't need to be pretty). Then wrap the foil around the parchment package trying your best to seal it up. DONE!<br />
<br />
Throw it in the oven for 30 minutes and walk away. Once the fish is finished, pull out the packets and unwrap carefully. The fish should easily flake with a fork. Put steamed brown rice in the middle of a plate and slide everything in the packet onto the plate.<br />
<br />
Bon appetite! (preferably with a nice glass of white wine :)<br />
<br />
<br />
<br />
<br />Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-50777852663188751952014-07-30T14:12:00.000-07:002015-01-14T10:15:41.300-08:00Summer Arugula Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSxmWWCs3JydWX9KmBi3kHcvYH8bhqZmVmzdxyGGwErR_M7OG3j5Wd-jRLwbBX-FUQIUN0hsqSKeJwElIiXKoT1UA7gnG9XcwZK5SvWTwkqWQ4BN59WXxkLzGRDvQlztw6pX5tkWf3i0/s1600/Salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSxmWWCs3JydWX9KmBi3kHcvYH8bhqZmVmzdxyGGwErR_M7OG3j5Wd-jRLwbBX-FUQIUN0hsqSKeJwElIiXKoT1UA7gnG9XcwZK5SvWTwkqWQ4BN59WXxkLzGRDvQlztw6pX5tkWf3i0/s1600/Salad.jpg" height="212" width="320" /></a></div>
I'll say it once and I'll say it again...I LOVE ARUGULA. I could eat it every day! This salad is fresh and brings a few textures together to make it a delicious entree.<br />
<br />
I've never been a huge "eat salad every day" fan so I'm always trying to find new ways to make salad interesting and full of flavor. This is also a great salad to pre-pack for your lunches all week.<br />
<br />
Servings: 4<br />
Prep Time: 5 minutes<br />
Cook Time: 10 minutes<br />
<br />
<b>Salad</b><br />
1 Cup farro<br />
1 Cup water<br />
1 Bag arugula, about 4-5 cups<br />
24 Red grapes, halved<br />
Parmesan<br />
Salt & Pepper<br />
<br />
<b>Dressing</b><br />
1 Lemon<br />
3/4 Cup olive oil<br />
Salt & Pepper<br />
<br />
Add 1 cup of water and 1 cup of farro to a pot. Bring to a boil, and let simmer off the heat about 5 minutes. Meanwhile, in a separate bowl juice the whole lemon and discard the seeds. Stream in the olive oil and beat the mixture with a whisk. Salt and pepper to taste. Make sure you taste as you go because you may want to add more olive oil or lemon depending on your preference.<br />
<br />
Assemble the salad with arugula on the bottom, grapes, farrow (fluff in pot with a fork), and toss with dressing. Then sprinkle bits of parmesan on top.<br />
<br />
DONE! So easy, healthy and packed with a ton of flavor!<br />
<br />Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-9785549554524423212014-07-17T11:21:00.000-07:002015-01-14T12:45:18.698-08:00Fish Tacos with Tropical Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd4P3oQR0-hxtwq_6LWT4gm6Z4STv58KJjgJh3PohUB8K3aj563Q2slfSfPu32y0F2c8pEEJQuMVEz3FL-BK_4N9ZEkG6w5m9nZe4e0kNK-UxYgLGLu4v76Ajw_ZE-UWDRMXMLs2Q3hnQ/s1600/Fish+Taco.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd4P3oQR0-hxtwq_6LWT4gm6Z4STv58KJjgJh3PohUB8K3aj563Q2slfSfPu32y0F2c8pEEJQuMVEz3FL-BK_4N9ZEkG6w5m9nZe4e0kNK-UxYgLGLu4v76Ajw_ZE-UWDRMXMLs2Q3hnQ/s1600/Fish+Taco.jpg" height="212" width="320" /></a></div>
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Yes, I
realize that I have been off the grid for a while! These past few months have
been pretty busy, and I apologize for not posting many recipes. I will do the
best I can!<o:p></o:p></div>
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<br /></div>
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Who doesn’t
like fish tacos?? Tis’ the season for fresh ingredients so there’s no reason
anyone should be making spaghetti out of a jar. Living in Santa Barbara, tacos
are a daily meal around here. I know a lot of you live in areas that don’t have
amazing Mexican restaurants but there’s no reason you can’t turn your kitchen
into a taqueria! So let’s start mixing those margaritas (let’s be honest, you
already have one in your hand) and get started!<o:p></o:p></div>
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<br /></div>
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Servings: 4
(3 small tacos per person)<o:p></o:p></div>
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Prep Time:
10 minutes<o:p></o:p></div>
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Cook Time:
20 minutes<o:p></o:p></div>
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<br /></div>
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<b>Fish Tacos<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
1 Pound
whitefish (mahi mahi, swordfish, anything firmer in texture)<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
2 Limes, 1
for fish and 1 for garnish<o:p></o:p></div>
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12 Small
soft taco tortillas, corn or flour<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Salt &
Pepper<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b>Tropical Salsa<o:p></o:p></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
¼ Fresh
pineapple, chopped<o:p></o:p></div>
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1 Mango, peeled/pitted/chopped (omit if you can’t find)<o:p></o:p></div>
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¼ Red onion,
chopped<o:p></o:p></div>
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½ Red
pepper, chopped<o:p></o:p></div>
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1 Avocado,
peeled/pitted/chopped<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
½ Jalapeno,
seeded/deveined/chopped (omit if you don’t want spicy!)<o:p></o:p></div>
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3
Tablespoons fresh lime juice, about 1.5 limes <o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Salt<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
Start
pre-heating your grill to medium high heat. Make sure you clean your grill and
rub with olive oil. *Helpful hint-Take an onion, slice it in half and rub it
with olive oil. Then rub it on the grill!*<o:p></o:p></div>
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<br /></div>
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Prep your
fish by rubbing salt and pepper on each side. About 1 teaspoon of each. Then squeeze
1 lime over both sides. Throw on the grill! Cook for about 9 minutes each side
until done depending on the type of fish. *Important* Don’t buy a flaky fish
like sea bass or cod, it will fall apart on the grill! If you don’t like fish,
chicken or shrimp works fine too. (shrimp, only cook 2 min each side until
pink!)<o:p></o:p></div>
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<br /></div>
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While your
fish is cooking, prep the salsa. You want to make tiny little cubes of the
pineapple, mango, red onion, red pepper, avocado, and jalapeno. If the pieces
are too large they will fall off the taco easily. Toss together in a bowl.
Squeeze lime juice and salt to your taste. Keep tasting as you go, it’s all
personal preference!<o:p></o:p></div>
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Once fish is
done, put on a plate and cover with foil. Grate the grill and brush with olive
oil once again. Throw your tortillas on the grill. DO NOT leave! Max 20 seconds
per each side and you’re done!</div>
<br />
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Serve tacos
with a scoop of fresh salsa and 2 lime wedges per person. Enjoy this fresh and
easy recipe during the week or on the weekend! Now…where is the Patron… <o:p></o:p></div>
Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com1tag:blogger.com,1999:blog-5631761000245892890.post-75636086834334015832014-02-26T14:25:00.001-08:002015-01-14T10:15:59.990-08:00Caprese Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQmpMc0FUlnGg_MEDFv5bbnmWj5gcwv_VSlocextrD9tVL_N3q60Lmhqusy-vHXuEc-3ACyrN4Jb0TKi9KX7Rti6IPE1AwEFrRseujSYnLGryBZsg7LNnFtRiFdXmeRuCBQE-NsA9zHWQ/s1600/Caprese.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQmpMc0FUlnGg_MEDFv5bbnmWj5gcwv_VSlocextrD9tVL_N3q60Lmhqusy-vHXuEc-3ACyrN4Jb0TKi9KX7Rti6IPE1AwEFrRseujSYnLGryBZsg7LNnFtRiFdXmeRuCBQE-NsA9zHWQ/s1600/Caprese.jpg" height="320" width="320" /></a></div>
I have had people ask me multiple times if I cook every day. In all honesty, I probably do some sort of cooking every day but it is not complicated. Sometimes assembling random things that don't require cooking can make the best dishes.<br />
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This recipe is something I would make during the week when I was tired from work, and didn't feel like doing much. It's healthy, fresh, and will fill you up for the night!<br />
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Servings: 2<br />
Prep Time: 5-10 minutes<br />
Cook Time: NONE, except toasting bread<br />
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2 Large tomatoes, I used Heirloom from TJ's but use whatever!<br />
10 Grape tomatoes (optional)<br />
2 Burrata balls (burrata is a creamier version of fresh mozzarella…use either!)<br />
2 Handfuls of arugula<br />
4 Slices bread<br />
Olive oil<br />
Balsamic glaze (optional)<br />
Salt & pepper (to taste)<br />
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First, pop your bread into the oven or toaster until toasty brown (about 3 min). I actually sat my bread on top of my gas burner grate to get a char, but any of those ways work.<br />
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Meanwhile, slice your heirloom tomatoes and place on the plates. Season with salt and pepper to taste. Add the grape tomatoes, handful of arugula, and the burrata balls. (Burrata can be found at Trader Joe's in the cheese display right next to fresh mozzarella. It's creamier and spreads like butter on bread!)<br />
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Drizzle olive oil over everything. Then put some balsamic glaze on the side of the plate that you can dip into. (also found at Traders) You don't want to put it on top of everything because it's pretty concentrated, just dip! If you don't have glaze, regular balsamic vinegar works too.<br />
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Add in the bread and you're done! Pairs well with a nice Sav Blanc or Pinot Grigio!<br />
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<br />Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-23866774297739611792014-02-21T12:05:00.001-08:002014-02-21T12:06:39.965-08:00Slow Cooker Turkey Chili<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHw_S4ebQAsl29pc1JGBaOHZ6fm8b7rXqrrQQu7vuBUQKxU1Xge4SOJ5mimBBADA8fkrGszSMwbQz0wSEORH5uFcZjELlNAO4jx0wNBtinR7kp0pfTjQac2dwCv_RKRnMmcM1nSciVEkM/s1600/DSC_0920.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHw_S4ebQAsl29pc1JGBaOHZ6fm8b7rXqrrQQu7vuBUQKxU1Xge4SOJ5mimBBADA8fkrGszSMwbQz0wSEORH5uFcZjELlNAO4jx0wNBtinR7kp0pfTjQac2dwCv_RKRnMmcM1nSciVEkM/s1600/DSC_0920.JPG" height="265" width="400" /></a></div>
I made this recipe when the temperatures dipped to a balmy 60 degrees in Santa Barbara. This chili is a great way to warm up on those cold nights and tastes even better the next day for leftovers.<br />
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I baked a skillet cornbread to go with it, but if you don't have time tortilla chips work too!<br />
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Don't get scared about the 6 hours cooking time, do it in the morning before you leave and it will be fine if it's left longer.<br />
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Servings: 6<br />
Prep Time: 15 minutes<br />
Cook Time: 6 hours<br />
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1 Pound, ground turkey<br />
1 Jalapeño, seeded and chopped (use 2 if you want spicier)<br />
1 Yellow onion, chopped<br />
1 Green bell pepper, seeded and chopped<br />
1 Red bell pepper, seeded and chopped<br />
3 Garlic cloves, minced<br />
1 Can crushed tomatoes (28 oz.)<br />
1 Can diced tomatoes (15 oz.)<br />
2 Cans northern white beans, drained (15 oz. each) OR any canned bean! (pinto, kidney, etc)<br />
2 Tablespoons hot sauce (you can omit if you want)<br />
1 Tablespoon chili powder<br />
1 Tablespoon cumin<br />
1 Teaspoon salt (add more to taste if needed)<br />
1 Teaspoon pepper<br />
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Optional Toppings: Cheddar cheese, and sour cream.<br />
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Turn your slow cooker on low. Meanwhile, cook the turkey in a pan over medium high heat. It doesn't need to be cooked all the way through, only about 4 minutes until it is light brown/pink.<br />
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Throw the turkey into the slow cooker. Then add everything else! It doesn't matter in what order, literally throw it in the pot. Only thing to mention is make sure you add everything for the canned tomatoes. (juice, etc) With the beans, just drain the can (don't wash them off) and throw them in. Mix everything together and you're DONE.<br />
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Cook on low for 6 hours. If you're going to be gone longer, you can probably get away with "warm" for 8-10 hours. If you are around, go ahead and stir it every couple of hours but no worries if you can't.<br />
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Serve in bowls and add toppings of cheddar cheese, and sour cream for a little extra flavor. Bon appetite!<br />
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<br />Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-3755723168152802022014-02-20T13:18:00.000-08:002015-01-14T10:16:10.168-08:00Rosemary Potato Chips<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxVaXwxwW1FsHxbQWjt8ZZ4oJ-UIo3Ii2QEnd8h-nCUOzFCiEKfPoJnQe0CWyazjA-dmsCoMK4Xd4lEMOgCJc8CJqN5_RQmNY7HE6CFRAgzR8g7m-CPCLkhh8ycWvpeZ4E_NPXkJJRpI/s1600/DSC_0863.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxVaXwxwW1FsHxbQWjt8ZZ4oJ-UIo3Ii2QEnd8h-nCUOzFCiEKfPoJnQe0CWyazjA-dmsCoMK4Xd4lEMOgCJc8CJqN5_RQmNY7HE6CFRAgzR8g7m-CPCLkhh8ycWvpeZ4E_NPXkJJRpI/s1600/DSC_0863.JPG" height="212" width="320" /></a></div>
This is a fun and quick way to make your own potato chips. I had some potatoes laying around (you know...couch potatoes, ha ha!) and needed to get rid of them.<br />
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I used a mandoline (<a href="http://www.williams-sonoma.com/products/oxo-v-blade-mandoline/?pkey=cmandolines-slicers&cm_src=mandolines-slicers||NoFacet-_-NoFacet-_--_-">buy here</a>) to get them this thin, but you can definitely use a sharp knife to slice thinly. Watch those fingers. It's a great snack that will disappear fast!<br />
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Servings: 2<br />
Prep Time: 10 minutes<br />
Cook Time: 20 minutes<br />
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6 Small gold potatoes (use whatever you like, it's what I had)<br />
Olive oil<br />
1 Tablespoon chopped fresh rosemary<br />
Salt<br />
Pepper<br />
Parchment paper<br />
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Preheat your oven to 400 degrees. The oven needs to be hot otherwise it will take hours to bake these and they won't be crisp.<br />
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Meanwhile, slice all of your potatoes (skin on) and place on a baking sheet lined with parchment paper. You don't have to use the parchment paper, but I think it helps with the grease. Once on the paper, drizzle with olive oil and season with rosemary, salt, and pepper. There's no specific measurements for this, just do enough to coat everything.<br />
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Bake for 20 minutes until crisp and brown around the edges. Timing may vary for different ovens, so just keep an eye on it. That's it! Very simple, fresh and easy!<br />
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WARNING: Since there are not any preservatives in these, they are best enjoyed the first day. With each day their crispness goes away.<br />
<br />Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-49844700103904693262013-11-26T11:30:00.001-08:002014-02-19T17:24:59.674-08:00Butternut Squash Crostini<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMa3UJBowFje15umlrOQf9mQQloHdwTiO8x1vClAHf_4sePN6jJAk5gXzdq0vbwEHn0Zvc63DaPnxXCrq_eUY5HDlD5ej8yX9YvizIg7GRmbUmLNtOVDnqW4NYKPRpgNs_8ZJG5iXarAE/s1600/Squash+App.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMa3UJBowFje15umlrOQf9mQQloHdwTiO8x1vClAHf_4sePN6jJAk5gXzdq0vbwEHn0Zvc63DaPnxXCrq_eUY5HDlD5ej8yX9YvizIg7GRmbUmLNtOVDnqW4NYKPRpgNs_8ZJG5iXarAE/s320/Squash+App.jpg" height="233" width="320" /></a></div>
I've had a couple people ask me for some Thanksgiving appetizer ideas and these crostinis are delicious, easy to make, and you can piggy back it onto my last post for the butternut squash salad! I'm all about finding ways to use my ingredients in more ways than one so you can save money and reuse for multiple recipes. This is definitely a crowd pleaser so you might want to double up the recipe just in case!!<br />
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Servings: 12 crostinis<br />
Prep Time: 15 minutes<br />
Cook Time: 55 minutes (roasting squash)<br />
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1 Butternut squash (about 2 pounds)<br />
1 French baguette<br />
Olive Oil<br />
Salt & Pepper<br />
Ricotta cheese (I bought the light ricotta at TJ's)<br />
2 Cups arugula<br />
Balsamic Glaze (near Balsamic vinegar at Trader's, only $2.99!)<br />
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Preheat oven to 375 degrees. While oven is preheating, peel the skin off of the squash. Make sure you get down to the "orange" part. The white skin can be very bitter. Cut up squash into 1 inch cubes. Place on a sheet pan and toss with about 1/4 cup olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Throw it in the oven for 45 minutes until roasted and soft. (at about 20 minutes it doesn't hurt to re-toss it) Let cool for at least 15 minutes. QUICK TIP: Trader Joe's sells pre-peeled/pre-cubed butternut squash so you can use that too!<br />
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Once the butternut squash is out of oven, increase the heat to 475 degrees. Cut the french baguette into little 1" slices and arrange on a baking sheet. Brush olive oil on each piece of bread. Then season with salt and pepper (about 1 teaspoon of each). Put bread in the oven and toast until golden brown, about 5-10 minutes. Watch it carefully though, it can burn quickly!<br />
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When bread is done, it's time to assemble. Start with the bread, and spread about 1 tsp of ricotta on the slice. Top with about 1 Tablespoon of butternut squash and a pinch of arugula leaves. Drizzle a little balsamic glaze on top and you're finished!<br />
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Happy Thanksgiving!!!!<br />
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<br />Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-46383147703107014282013-09-20T14:22:00.002-07:002015-01-14T10:16:23.518-08:00Fall Roasted Squash Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBN-qn8gQf1l-uaysKZzFTdfrdeWTF5CvFVrEY2hX-yPewRkXh7tyN-8K2MO-SzrBxpW_8Bzsl-Efmc2Af8lo_r_Lq4ajuv7q38HHLaMxbKIGw2pKuUjX-W4vPOS65btchRc7C7Gp5RY/s1600/Squash+salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBN-qn8gQf1l-uaysKZzFTdfrdeWTF5CvFVrEY2hX-yPewRkXh7tyN-8K2MO-SzrBxpW_8Bzsl-Efmc2Af8lo_r_Lq4ajuv7q38HHLaMxbKIGw2pKuUjX-W4vPOS65btchRc7C7Gp5RY/s200/Squash+salad.jpg" height="200" width="200" /></a></div>
Fall is one of my favorite times of the year! Butternut squash, apples, cider, donuts...mmmm. Unfortunately (or rather fortunately), since I live in a climate that doesn't really have seasons I don't get to go apple picking with hay rides. But at least we still get the fresh produce out here in order to make amazing dishes!<br />
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Butternut squash is one of my favorite things to make. It's packed with nutrients and tastes good no matter what way you make it. Earlier in my blog is the recipe for butternut squash soup if you want something heartier. This salad is easy, fun, fresh and flavorful. I roasted the squash and used this recipe for a whole week of salads! Super cost effective and you won't break the bank getting those $10 salads every day! The trick is to keep all of the ingredients separate and then store in your fridge and assemble at work.<br />
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Servings: 4<br />
Prep Time: 10 minutes<br />
Cook Time: 45 minutes<br />
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1 Butternut squash (about 2-3 pounds)<br />
Arugula (1 bag for the week)<br />
Goat Cheese (I buy the little log at Trader Joe's)<br />
1/2 Cup sliced toasted almonds (put in dry pan on high heat for 3 min, tossing until toasted)<br />
Olive Oil<br />
Balsamic Glaze (near Balsamic vinegar at Trader's, only $2.99!)<br />
Salt & Pepper<br />
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Preheat oven to 375 degrees. While oven is preheating, peel the skin off of the squash. Make sure you get down to the "orange" part. The white skin can be very bitter. Cut up squash into 1 inch cubes. Place on a sheet pan and toss with about 1/4 cup olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Throw it in the oven for 45 minutes until roasted and soft. (at about 20 minutes it doesn't hurt to re-toss it) Let cool for at least 15 minutes.<br />
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Get a plate and throw a handful of arugula on there (literally). Put about 10-15 cubes of the squash on top. Then take a fork and crumble off the goat cheese on top of the arugula, I only use about 1/8 of the goat cheese log for each plate. Drizzle about 2 Tablespoons of olive oil and about 1 Tablespoon of balsamic glaze on top. Then add the toasted almonds!<br />
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Drink with a nice cool glass of Sauvignon Blanc, wait you're at work...but if you're at home go for it! <br />
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**Tip - Don't have butternut squash? Replace with tomatoes, watermelon, pears, or anything you like!**<br />
<br />Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-84328669890156230382013-07-08T14:36:00.000-07:002014-02-19T18:27:04.185-08:00SPICY Tomatillo Salsa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjuLFX4NCsqXp0a4B6tw_xrHenY5fvpf1I2miu7GaDX5NTas2xciGREJjkyI3CejZzL-SSu8C67Sr6yL7FC1tDC254gCk1R01oqsKAVTuxvn9etVvDl6OYIgQ5m_sl4SvtetGVguuwWM4/s1600/Salsa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjuLFX4NCsqXp0a4B6tw_xrHenY5fvpf1I2miu7GaDX5NTas2xciGREJjkyI3CejZzL-SSu8C67Sr6yL7FC1tDC254gCk1R01oqsKAVTuxvn9etVvDl6OYIgQ5m_sl4SvtetGVguuwWM4/s200/Salsa.jpg" height="200" width="200" /></a></div>
I've made plenty of salsas before but wanted to do a green salsa instead of your typical red. This salsa is not for the faint of heart though; it definitely has a little bit of a kick! This was served on top of fish tacos and it really helped bring out the flavor of everything. This recipe is super easy and you'll be done in no time.<br />
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Also, this recipe makes A LOT of salsa so it can feed a party of 12 people and you will still have leftovers. Throw it on top of an omelet the next morning for a little Huevos Rancheros style!<br />
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Servings: About 24<br />
Prep Time: 2 minutes<br />
Cook Time: 10 minutes<br />
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2 lbs of tomatillos (husked)<br />
2 Jalapenos (stemmed, you can skip this if you want it milder)<br />
1 Yellow onion, quartered<br />
5 Garlic cloves<br />
1 teaspoon Cayenne pepper<br />
Salt & Pepper<br />
1/2 Cup reserved cooking liquid<br />
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Prep your ingredients. Tomatillos come with a little husk around them, so just peel them off. Pop off the stems to the jalapenos, and quarter 1 yellow onion. Bring a pot of water to the boiling point and throw in the tomatillos, jalapenos, onion, and garlic. Boil for about 10 minutes to the point where the tomatillos are tender but make sure they don't burst. Drain the liquid and reserve 1/2 cup for later.<br />
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With a food processor or immersion blender, combine all of the ingredients together. Add salt and black pepper to taste and cayenne pepper. (I put about a teaspoon each of salt & pepper). Then blend in the 1/2 cup of reserved liquid to thin it out a little. (Do this slowly as you may find you don't need as much water)<br />
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Voila! Fresh tomatillo salsa that will last for a couple of weeks in the fridge or up to 3 months in the freezer.<br />
<br />Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-69391593655462171552013-02-22T10:52:00.001-08:002015-01-14T10:16:32.474-08:00Simple Marinara<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvNyAQiD964__7cNu9aEHLk9AokrAnhFX3y8jxz4f2SmdOZseSP9OxIfr4Vj7XzSd-b-dscZd2_tJeUhlEGK8zR6e-IT73dO1B2BNCYzEFuV6i9Vn99cH_NHrdlFs1fOUXnfvCnFjMa8/s1600/Marinara.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrvNyAQiD964__7cNu9aEHLk9AokrAnhFX3y8jxz4f2SmdOZseSP9OxIfr4Vj7XzSd-b-dscZd2_tJeUhlEGK8zR6e-IT73dO1B2BNCYzEFuV6i9Vn99cH_NHrdlFs1fOUXnfvCnFjMa8/s320/Marinara.jpg" height="320" width="320" /></a></div>
My sister recently moved to the Netherlands and she expressed frustration of cooking over in Europe. We are very lucky to have a wide variety of ingredients available to us in the United States so I wanted to make something very simple she would be able to duplicate easily.<br />
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There are many people that do the typical "spaghetti sauce in a jar" on week nights because it is easy and fast. I admit it, I used to be one of those people. I grew up in household that ate Ragu and Prego. Unfortunately, these jarred sauces have a lot of preservatives and sugar in them and are not very healthy. This recipe is so simple you can make the sauce while your noodles are cooking in the boiling water. I promise it won't take any longer than your normal routine with the jarred sauce and the taste will knock your socks off!<br />
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Servings: 4<br />
Prep Time: 2 minutes, seriously!<br />
Cook Time: 12 minutes<br />
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1/2 Box angel hair pasta, or whatever you have in pantry<br />
2 Tablespoons Extra virgin olive oil<br />
2 Cloves garlic, sliced<br />
1 14oz. Can of petite diced tomatoes, I used Hunts<br />
1 teaspoon Salt<br />
1 teaspoon Pepper<br />
1/2 teaspoon Red pepper flakes, if you want a little kick<br />
1 Tablespoon Butter<br />
4 Leaves fresh basil<br />
Parmesan<br />
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Put your pot of water on stove and bring to boil. Meanwhile, heat a large sauté pan over medium high heat and add olive oil. Cut thin slices of garlic. Don't cut long ways but short ways so you have little slices about the size of a dime. Add to the olive oil and let garlic infuse the oil for about 2 minutes. Once garlic gets a "little" brown that should be good.<br />
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Add the whole can of tomatoes, salt, pepper, and red pepper flakes into the garlic olive oil. Toss together and reduce heat to medium. <br />
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The water should be boiling at this point (add a little salt to boiling water) and add angel hair pasta. It should be about 4 minutes until al dente. Drain pasta and set aside. <br />
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Chop your fresh basil and set aside. **A little trick. Stack your leaves of basil on top of each other and roll up like a cigarette. Then take your knife and slice the roll and you have perfect chopped basil!**<br />
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Then stir the butter into the tomato sauce and let the flavors come together for 2 minutes. Add in the pasta to the tomato sauce and lightly toss.<br />
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Plate and top with fresh basil and parmesan (if you prefer) and voila! Cheap, easy and the flavor will wow everyone around the table!<br />
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**Second Uses** (if you have leftover sauce, you can use for the following)<br />
1. Pizza Sauce - get a dough ball at Trader Joe's and use this sauce and add favorite toppings!<br />
2. Bruschetta - Slice french baguette and add sauce on top with parmesan and put under broiler until cheese is bubbly. Add fresh basil on top and it's a quick appetizer!<br />
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<br />Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-41117346495998963612013-01-25T12:48:00.001-08:002014-02-19T18:42:55.905-08:00Cozy Lemon Rosemary Roasted Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNECs8ibe3G3mTJXzK1v8_pJFJRF9jvcZKSpinQWLTJSDRniqBN9uwGHJ-GZPZ-5B5tbs6UPhK0ci3_eG_fL_D-DtOgTz8xsOZEd5yPO3sfGjPpp4n7ZkvNwsfaKh5PPba_4trLxmTEfk/s1600/Rosemary+Lemon+Chicken.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNECs8ibe3G3mTJXzK1v8_pJFJRF9jvcZKSpinQWLTJSDRniqBN9uwGHJ-GZPZ-5B5tbs6UPhK0ci3_eG_fL_D-DtOgTz8xsOZEd5yPO3sfGjPpp4n7ZkvNwsfaKh5PPba_4trLxmTEfk/s320/Rosemary+Lemon+Chicken.jpg" height="320" width="320" /></a></div>
With all of the chilly weather on the east coast, I thought it would be good to post a warm and cozy recipe. I love this because all you have to do is throw everything in one pot and leave it in the oven. <br />
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My boyfriend is a huge fan of rosemary so I'm always trying to find new ways to throw it in. Rosemary and lemon are a natural fit with a lot of cooking styles. It's very important that you buy fresh rosemary. If you use dried rosemary you won't get the same flavors and the chicken will taste a little muted.<br />
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This is the perfect answer to Sunday dinner with the snow falling outside. Start that fire up and stay warm out there!<br />
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Servings: 4<br />
Prep Time: 15 minutes<br />
Cook Time: 30 minutes<br />
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1 pound small baby red potatoes<br />
4 Chicken thighs, skin on and bone in (you can use any cut of chicken)<br />
2 Lemons, divided<br />
3 Sprigs of fresh rosemary, divided<br />
2 Garlic cloves<br />
4 Tablespoons extra virgin olive oil, divided<br />
2 teaspoons salt<br />
1 teaspoon black pepper<br />
1 teaspoon red pepper flakes<br />
1 pint baby bella mushrooms, or white button is fine<br />
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Preheat your oven to 450 degrees. Boil potatoes in a pot separately for about 5 minutes so they are just a little tender.<br />
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On a cutting board, put the following ingredients in a pile: 1 sprig of rosemary leaves taken off of stem, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon red pepper flakes, and 2 garlic cloves. Once in the pile take your knife and chop up until they are all combined. Just keep throwing them in a pile together and chop away! <br />
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In a bowl combine your "ingredient pile" with 2 Tablespoons of olive oil. Then squeeze in the juice of one lemon (save the halves!) Whisk together. Throw in all of the chicken and make sure each are coated with the marinade.<br />
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Take a dutch oven or large pot (that can go in oven) and heat up 2 Tablespoons of olive oil over medium high heat. Brown the chicken skin side down for about 5 minutes until crispy brown. Turn the chicken over and throw in the mushrooms, and boiled potatoes.<br />
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Squeeze in the juice from the other lemon and then throw in the 4 lemon halves straight into the pot. Then put in the 2 sprigs of rosemary. Put in the oven for 25 minutes uncovered and you're done! When finished, just cut into the chicken to make sure it is cooked through. Ovens all cook different ways, so just double check.<br />
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Enjoy this hearty Sunday style dinner!Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com1tag:blogger.com,1999:blog-5631761000245892890.post-58609074976850044552013-01-23T13:46:00.000-08:002014-02-19T18:28:09.793-08:00EASY Avocado Hummus<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMuFebqq_Y1vamVOJGOo051i3wWSdvnSGT4cw2Xm5ZSgnK-MmPWU5tDOn_hcCwL1O9F7ARA-FZ-6aDtISJHebZPcZerl-vaBCcA5KT1iyvhYbj73CpHusTjYdo12dE0w3TKVQw1yDkhQ/s1600/Avocado+Hummus.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMuFebqq_Y1vamVOJGOo051i3wWSdvnSGT4cw2Xm5ZSgnK-MmPWU5tDOn_hcCwL1O9F7ARA-FZ-6aDtISJHebZPcZerl-vaBCcA5KT1iyvhYbj73CpHusTjYdo12dE0w3TKVQw1yDkhQ/s320/Avocado+Hummus.jpg" height="320" width="320" /></a></div>
<b>Are you looking for an appetizer that is easy to make and will please everyone? This recipe is great because it is a healthier version of guacamole and has a lot of depth of flavor in it.</b><br />
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<b>It is helpful for you to have a food processor to complete this recipe. If you don't have a food processor you could try a blender as long as it has a strong blade. Your hummus might just be a little chunkier.</b><br />
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<b>Another positive of this hummus is that it will stay for about a week in your refrigerator. Since there is a decent amount of lemon in the recipe it will keep the color green. If you don't use lemon the avocado will turn brown and won't be edible. I know we have all experienced that!</b><br />
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<b>Servings: 8</b><br />
<b>Prep Time: 15 minutes</b><br />
<b>Cook: Time: None!</b><br />
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<b>2 Avocados</b><br />
<b>Handful of Arugula</b><br />
<b>1 15oz. can of northern white beans (cannellini beans)</b><br />
<b>1/3 Cup of italian flat leaf parsley (curly parsley has NO flavor)</b><br />
<b>2 Garlic cloves, smashed</b><br />
<b>Half of lemon</b><br />
<b>Olive oil, about 1/2 cup</b><br />
<b>Salt & Pepper</b><br />
<b>Red pepper flakes or hot sauce (optional)</b><br />
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<b>Peel, pit and dice your avocados and add to the food processor. Throw in the arugula and italian parsley. Drain and rinse the white beans and add in.</b><br />
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<b>For the smashed garlic take your knife and slam it down on the clove. If you're hesitant about this put the cloves in between a kitchen towel and hit it with a hammer! Sounds funny, but it works!</b><br />
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<b>Squeeze in the lemon, and add salt and pepper to taste. I put in about 1/2 teaspoon of each. Add a few shakes of red pepper flakes or hot sauce if you like a little kick to it.</b><br />
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<b>Turn your food processor on and while it is running stream in the olive oil. It depends how thick you want your hummus but I used about 1/2 a cup.</b><br />
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<b>Serve with low fat pita chips and you have a great appetizer or snack!</b><br />
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<br />Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-36650726333082523602013-01-21T08:34:00.001-08:002014-02-19T18:28:39.990-08:00French Toast Bread Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57qp41zPwQSC3e5qmM-9_aDz2O7fRD0spA-Fba4MmVvU2qTYISspsA2hgCOz3OheQQ6HYOi9E5j342-RgeNjCnsI9TmXHsF8pX-Io_qXOQSGhHwPpgfWGdRBZ0jf2zbCfTJFSB-G1so8/s1600/French+Toast.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg57qp41zPwQSC3e5qmM-9_aDz2O7fRD0spA-Fba4MmVvU2qTYISspsA2hgCOz3OheQQ6HYOi9E5j342-RgeNjCnsI9TmXHsF8pX-Io_qXOQSGhHwPpgfWGdRBZ0jf2zbCfTJFSB-G1so8/s320/French+Toast.jpg" height="320" width="320" /></a></div>
I absolutely love bread pudding! I have a lot of friends that think they don't like it but I promise this recipe will change their opinion. The great thing about this dish is that you can make it ahead of time and bake it when you're going to serve brunch, etc. It also reheats very well and for the most part you should already have the ingredients in your pantry.<br />
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For the topping I did a banana glaze to replace the syrup and to add a fruit factor. You can definitely just use syrup though to make it easier. So let's get started and we will trick your guests into thinking you put together a gourmet treat!<br />
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Servings: 6<br />
Prep Time: 10 minutes, 12 hours<br />
Cook Time: 45 minutes<br />
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Bread Pudding:<br />
Unsalted butter, to grease your 8x8 glass pan<br />
3/4 Loaf french bread, cut into 1" cubes<br />
4 Eggs<br />
1 Cup whole milk<br />
1/4 Cup heavy whipping cream<br />
1/4 Cup white sugar<br />
1/4 Cup brown sugar<br />
1 Tablespoon vanilla extract<br />
1 Teaspoon ground cinnamon<br />
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Banana Glaze:<br />
4 Tablespoons unsalted butter<br />
1/3 Cup Brown sugar<br />
2 Bananas, sliced<br />
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Grease your 8x8 glass pan on the bottom and all sides. Cut the french bread into 1" cubes and distribute evenly in the pan.<br />
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Whisk together the eggs in a separate bowl. Then add milk, heavy whipping cream, white sugar, brown sugar, vanilla extract, and ground cinnamon. Whisk all ingredients together and pour over the bread in your dish. Cover with foil, and let sit overnight or 12 hours.<br />
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The next day preheat your oven to 350 degrees. Bake for 45 minutes to 1 hour depending how hot your oven bakes. Check it at 45 minutes and you want to top brown and crusty.<br />
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In the last 5 minutes of baking, heat butter and brown sugar on medium high heat for 2 minutes until melted. Then add bananas and cook for another 2 minutes.<br />
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Remove the break pudding from oven and let sit for 5 minutes. Cut into squares and spoon glazed bananas on top. Prepare your tastebuds for a french toast explosion!<br />
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<br />Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-51586368711385252942013-01-16T12:47:00.000-08:002014-02-19T18:28:56.099-08:00"Yugo" Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_xrqMAa-tG6nj7SaSWIv3boF_wtIgXu7zStd_eqmZFIjoVZx9QySktesQNv2JWoK0ddmWT-PqakkLKVkBOsvaFUP4XhPqBoEQxC4tLE6EqW2jde6xh80GUUq7OukonuhbGusQjDPGeE/s1600/IMG_0123.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_xrqMAa-tG6nj7SaSWIv3boF_wtIgXu7zStd_eqmZFIjoVZx9QySktesQNv2JWoK0ddmWT-PqakkLKVkBOsvaFUP4XhPqBoEQxC4tLE6EqW2jde6xh80GUUq7OukonuhbGusQjDPGeE/s320/IMG_0123.JPG" height="239" width="320" /></a></div>
<b>After a 6 month hiatus of traveling for work, I finally am able to dedicate more time to this blog! Even though my time has been consumed by work, I have some great recipes from the past months that I know you will love! I also moved into a new studio apartment in the heart of San Francisco so my kitchen has downsized even more truly making it a "Lil' Midget Kitchen!"</b><br />
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<b>To start out the New Year, I thought it would be good to post a nice and light recipe that can be used for dinner and lunches for the week. This recipe comes from a friend and her family was Yugoslavian. So they dubbed it "Yugo" salad. Let's start out 2013 with a bang and stay tuned for more delicious recipes that are guaranteed to make your mouth water!</b><br />
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<b>Servings: 8</b><br />
<b>Prep Time: 15 minutes</b><br />
<b>Cook Time: None!</b><br />
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<b>2 Cucumbers, chopped</b><br />
<b>1 Small carton grape tomatoes, halved</b><br />
<b>1/2 Red onion, diced</b><br />
<b>1 bell pepper, chopped (color of your choice)</b><br />
<b>Salt & Pepper, to taste</b><br />
<b>Italian dressing</b><br />
<b>Crumbled feta cheese</b><br />
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<b>For the cucumbers, cut in half length wise. Make sure you take a spoon and scoop out all the seeds. The seeds have no flavor and will make your salad soggy. Cut each half in half and then dice horizontally. </b><br />
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<b>Cut each grape tomato in half. You can use any type of tomato, but I like these since they are sweet and easy to cut with no mess. Dice the red onion, and chop small pieces of any color bell pepper. I typically like to use orange or yellow for more color. The above picture doesn't have peppers because produce was scarce that day.</b><br />
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<b>Throw all the chopped ingredients in a bowl and add salt & pepper to taste. Toss everything with your favorite Italian dressing. I use Good Seasonings packets and make my own. Top the salad with crumbled feta and you're done! This salad goes great with grilled chicken or is a good substitution for fries with burgers. Enjoy!</b><br />
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<b>Side note: If you want leftovers for lunches that week, put aside the vegetables before dressing them with Italian. The dressing will make it soggy so just add it in on the day of.</b><br />
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<br />Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-21588371257536941502012-06-11T23:19:00.000-07:002014-02-19T18:29:19.601-08:00JP's Mushroom Risotto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8fDA46O8E1r7Rz8UilmJ5__Rk3TKiTA82PiYZafA0eiWsFsQfYTeJhBNnXDFgwQ5e9l_2Pb8r8pZ83g9Tvbj6yxl7UQHBR7se8NLwJELBdVg8NUiApjvWAQk_9NcIr9kNYVFzWifdOQ/s1600/Mushroom+Risotto.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX8fDA46O8E1r7Rz8UilmJ5__Rk3TKiTA82PiYZafA0eiWsFsQfYTeJhBNnXDFgwQ5e9l_2Pb8r8pZ83g9Tvbj6yxl7UQHBR7se8NLwJELBdVg8NUiApjvWAQk_9NcIr9kNYVFzWifdOQ/s320/Mushroom+Risotto.jpg" height="236" width="320" /></a></div>
Ok, so first off I need to admit this is not one of my recipes. I've altered it a little bit but it's my Uncle Jean-Pierre's concoction, and we refer to him as "JP". My Aunt Maggie and Uncle JP live out in Sacramento and are literally my only family in California. JP used to be a professional chef, is Tunisian, and cooks with a passion that leaves your mouth open. A dinner party at their house is truly an experience as there are at least 10 courses and wine the entire way. JP has taught me a lot about cooking and every time I visit I learn something new. Some of my good friends have been able to experience Maggie & JP's and there's currently a list of others that beg me to take them there! So, with that said this is one of JP's dishes (he doesn't use recipes) so I'll try to relay the best I can!<br />
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Servings: No idea, but I think around 8-10 good portions<br />
Prep Time: 10 minutes<br />
Cook Time: 30 minutes (give or take)<br />
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1 Bottle of your favorite white or red to drink while cooking, #1 JP requirement<br />
3/4 Bottle of dry white wine, portioned out (2 buck chuck from Trader Joe's, don't get all fancy)<br />
4 Handfuls of risotto arborio rice, literally put your hand in the bag and pull out 4 handfuls<br />
2 Tablespoons, olive oil<br />
3/4 Carton mushrooms, roughly chopped (I used baby bella)<br />
1 Shallot, finely chopped<br />
1 32oz. box chicken stock, portioned out<br />
1/2 Jar of saffron (you can get it at Trader Joe's)<br />
Salt & Pepper to taste<br />
Parmesan, grated to put on top<br />
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Start off with a heavy bottom skillet on medium high heat. Put the arborio rice in the dry skillet and toast for a couple of minutes. In the meantime, start another smaller skillet on a different burner on medium heat. Add olive oil, and sauté mushrooms and shallots until soft. About 5-7 minutes.<br />
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After toasting rice for a couple of minutes, lower heat to medium. Add 1/4 of the bottle of wine and 1/4 of the chicken stock to the rice. Let simmer. Season with saffron, salt, and pepper. Taste as you go along, you'll be able to tell if you want more salt or pepper.<br />
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Ok, so this is the tricky part. Risotto takes time, and it sucks up a LOT of liquid. Overall, it should take about 30 minutes in total to cook. You have to constantly stir it, and add liquid once the rice absorbs it. There's no "measurement" for this. Just keep adding equal parts wine and stock (about a 2 second pour each time) and it will work itself out. I promise! You'll know the rice is done when it's tender and and have almost doubled in size, just keep trying it as you go.<br />
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Once the rice is done, add the sautéed mushrooms and shallots. Top with grated parmesan and voila!! You can serve immediately but it also can be put in the freezer for up to 3 months. Apologies if this is vague for some of you, so message me if you need help!<br />
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Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-63027298598498820942012-03-07T14:07:00.000-08:002014-02-19T18:29:54.261-08:00Berrylicious Pie<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjauhzXcGUxVRs_cv-JHWu20JWhZWSRva3dzKCAkJX983Dd0ButHjROw2nvibu9kY5kDvlLJwNoOKzcWOK6FzuWe75cWmV_IFNsdzll8Zoba2W9ZJoRsJzOSh5yS-wThHvy8Wq7ZQo9ogU/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjauhzXcGUxVRs_cv-JHWu20JWhZWSRva3dzKCAkJX983Dd0ButHjROw2nvibu9kY5kDvlLJwNoOKzcWOK6FzuWe75cWmV_IFNsdzll8Zoba2W9ZJoRsJzOSh5yS-wThHvy8Wq7ZQo9ogU/s320/DSC_0002.JPG" height="212" width="320" /></a></div>
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I've been experiencing warmer weather here in San Francisco, and it puts me in the mood for spring! This pie is so delicious and very easy to make. Even if you don't think you're a good baker, you should be able to pull this off pretty easily. I mean it is strawberries, raspberries, and blueberries. Where can you go wrong??</div>
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Servings: About 8 slices</div>
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Prep Time: 10 minutes</div>
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Bake Time: 45 minutes</div>
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*1 1/2 Cup fresh strawberries, halved (about 1 package)</div>
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*2 Cups fresh raspberries (about 2 packages)</div>
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*1 1/2 Cups fresh blueberries (about two packages)</div>
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*1/2 Cup white sugar, plus extra for sprinkling</div>
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*3 Tablespoons cornstarch</div>
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*2 refrigerated pie crusts</div>
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*1 egg, beaten</div>
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Preheat oven to 375 degrees. Mix sugar and cornstarch together. Add strawberries, raspberries, and blueberries and coat with the sugar and cornstarch.</div>
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Line pie dish with one of the pie crusts. (Make sure you take it out of fridge 15 minutes before using so it's more flexible) Add in the berry mixture. Lay the second pie crust on top of the berry mixture and pinch together at the ends so it's all sealed in.</div>
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Take the beaten egg and brush it on the top of the pie crust. Sprinkle sugar on top. This will make sure it's nice and brown and crusty. Also, poke a few holes in the top of the crust so the pie doesn't blow up all over the inside of your oven! Put aluminum foil over the crusts on the edge so they don't burn.</div>
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Bake for 25 minutes. Take pie out and remove aluminum foil. Then bake for an additional 20 minutes until golden brown on the top.</div>
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Let cool for at least 1-2 hours before serving otherwise it will be a big sloppy mess! You need to give the fruit and juices time to cool down and seize up.</div>
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Serve with vanilla ice cream if you wish and enjoy this tasty treat!</div>
Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-44646262577890839672012-03-06T14:36:00.000-08:002014-02-19T18:30:37.390-08:00BACON Brussel Sprouts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LqJ9cMCgvOfTtJDPGtFCPcktPT3nSBsFfdXUvrmNWhyphenhyphenY2M5bwOVJF4YWNRVh3rg5KbxRD9on6hWQ1-XdrY387C68ZKlHoPkLFjSDAfC416bAzaHHj9v3ppf6X7AiS3fwLUigT66GFkY/s1600/DSC_0102.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LqJ9cMCgvOfTtJDPGtFCPcktPT3nSBsFfdXUvrmNWhyphenhyphenY2M5bwOVJF4YWNRVh3rg5KbxRD9on6hWQ1-XdrY387C68ZKlHoPkLFjSDAfC416bAzaHHj9v3ppf6X7AiS3fwLUigT66GFkY/s320/DSC_0102.JPG" height="212" width="320" /></a></div>
OK, so I will be the first to admit that I didn't "think" I liked brussel sprouts. It's the one vegetable as a kid I never really tried and just assumed that they tasted awful. Now, granted if they are not cooked properly they can be very bitter and a not very fun to eat. I guarantee with this recipe I will change your mind. I have made these more than a few times for dinners and anyone eating with me roll their eyes behind my back because they don't like brussel sprouts! Please just give these a chance and I promise this will be your new favorite vegetable side dish! They may be tiny little weird cabbages, but they turn into tiny little bites of heaven!<br />
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Servings: 4<br />
Prep Time: 5 minutes<br />
Cook Time: 15 minutes<br />
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*3 slices thick bacon, chopped<br />
*1 Tablespoon olive oil<br />
*1 1/2 pounds brussel sprouts, cut in half length wise<br />
*1 small shallot, chopped<br />
*2 cups chicken broth<br />
*1 teaspoon salt<br />
*1 teaspoon pepper<br />
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In a dutch oven or soup pot on medium high, brown bacon pieces until crispy. About 3 minutes. Take bacon bits out of pan and set aside on paper towel. Add olive oil to the bacon fat on the bottom of pot and throw in the chopped shallot. (VERY important to keep bacon fat in there as this is where most of the flavor comes from!) Cook shallots for about 1-2 minutes.<br />
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Add in brussel sprouts to the pot and toss with the liquids. Season with salt and pepper and let cook for 2 minutes. Then add in 2 cups of chicken broth, cover and lower heat to medium low. Let it simmer for 8-10 minutes until soft.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvTtGwABjgo81vk2m0vZwk_QNPxljKVgyC1OCdIaxL-Wo0HJnZRtFlM59aRrpGV5FXxP9uPsrSLC4Oc2-wrtopzk31hWTdeP8YrXufZMkCCOn6ZBdBMU-UJ8T6vBfRrS-sm6sEFP7O2I/s1600/DSC_0097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvTtGwABjgo81vk2m0vZwk_QNPxljKVgyC1OCdIaxL-Wo0HJnZRtFlM59aRrpGV5FXxP9uPsrSLC4Oc2-wrtopzk31hWTdeP8YrXufZMkCCOn6ZBdBMU-UJ8T6vBfRrS-sm6sEFP7O2I/s320/DSC_0097.JPG" height="212" width="320" /></a></div>
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Top with the crispy bacons bits and serve! Tiny little cabbages at their finest!Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-1814052759650631032012-03-04T22:46:00.000-08:002014-02-19T18:31:25.013-08:00Momma Maynard's Marinade<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeS4mAaeY3G_W-J40Lf-WzQ06C0MhUkJ6uzFfxt-5J42RMANDYwtDDPA935JSksX6WfWixxtv0I_2j6CuuFBp52G_fUaxWjnX1oThfDjGkIwUfbnckG41VZXlmFDfGsKMzZvpIBUkYoaI/s1600/DSC_0050.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeS4mAaeY3G_W-J40Lf-WzQ06C0MhUkJ6uzFfxt-5J42RMANDYwtDDPA935JSksX6WfWixxtv0I_2j6CuuFBp52G_fUaxWjnX1oThfDjGkIwUfbnckG41VZXlmFDfGsKMzZvpIBUkYoaI/s320/DSC_0050.JPG" height="170" width="320" /></a></div>
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This recipe is near and dear to my heart from Momma Maynard. My mom used to always make flank steak with mashed potatoes for Sunday dinners and birthdays. I actually used to think this is how steak normally tasted and was surprised when I had a steak without it! This marinade has been passed around to many friends and family because it's literally that good. So from my family to yours, hope you enjoy it as much as we do!</div>
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Prep Time: 5 minutes</div>
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Marinade Time: 24 hours</div>
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<br /></div>
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1/4 Cup soy sauce</div>
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3/4 Cup vegetable oil</div>
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2 Tablespoons white vinegar</div>
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3 Tablespoons honey</div>
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1 1/2 teaspoons garlic powder</div>
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1 1/2 teaspoons ground ginger</div>
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1/2 white onion, chopped</div>
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<br /></div>
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Combine all the above ingredients. Score both sides with a knife so the marinade can sink in. Place flank steak in a large ziploc bag. Pour the marinade over the top and place in refrigerator.</div>
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I typically do this the night before, so the next morning just flip the steak over so the marinade can get on both sides.</div>
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Take steak out of refrigerator 30 minutes before so it can warm up a bit. Grill about 7 minutes on each side for medium rare. Once cooked, let it rest on a cutting board for about 5 minutes. This allows all of the juices to stay inside the steak. If you cut the steak straight off of the grill all the flavor runs out.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkIQ-YaCFcVOAGEU0p5XC2wozD_JYFm6NLveEeoptpYcHG7p7klRpytZ-vpKU0J5M4womHLm4m_8qBt3tkyyb6ZxOl6NrwQ8Cpon7AjZFlOtSPF37SDkLZM3MKhTRND3RlwK8x2xUb8Q/s1600/DSC_0046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkIQ-YaCFcVOAGEU0p5XC2wozD_JYFm6NLveEeoptpYcHG7p7klRpytZ-vpKU0J5M4womHLm4m_8qBt3tkyyb6ZxOl6NrwQ8Cpon7AjZFlOtSPF37SDkLZM3MKhTRND3RlwK8x2xUb8Q/s320/DSC_0046.JPG" height="212" width="320" /></a></div>
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Pair with mashed potatoes (and a nice robust Cabernet) and you have a Maynard favorite! Bon appetite!</div>
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<br />Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-44322601318746633022012-01-20T22:26:00.000-08:002014-02-19T18:31:48.140-08:00QUICK Peanut Butter Chocolate Kiss Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSI8_7_65bklRlZdYe9uZZEtXzysoDG0sUzBXMYuhFpyl2GKwK64Jbmv7FW_3c3hKZYjIOMYzW-_vX_VKENu7toIKPRIjhBMn1ibku833Worb5iE9ZOBPmTzhfhSz_FAVdKhqvsaaYimA/s1600/DSC_0060.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSI8_7_65bklRlZdYe9uZZEtXzysoDG0sUzBXMYuhFpyl2GKwK64Jbmv7FW_3c3hKZYjIOMYzW-_vX_VKENu7toIKPRIjhBMn1ibku833Worb5iE9ZOBPmTzhfhSz_FAVdKhqvsaaYimA/s320/DSC_0060.JPG" height="189" width="320" /></a></div>
I actually couldn't believe how easy and flavorful these cookies turned out. I have a friend here in San Francisco that can't eat any of the desserts I make because of her really bad gluten allergy. These cookies are completely gluten free and I don't even understand how they still taste amazing. It's a complete miracle given I've tried some interesting gluten free desserts. If you're looking for an easy cookie recipe that is a huge crowd pleaser, you'll fall in love with this!<br />
<br />
Servings: Makes 24 cookies<br />
Prep Time: 10 minutes<br />
Bake Time: 12 minutes per batch<br />
<br />
*1 Cup creamy peanut butter<br />
*1 Cup white sugar<br />
*1 Egg<br />
*24 Unwrapped chocolate kisses<br />
*Parchment paper or cooking spray<br />
<br />
Preheat oven to 350 degrees. Line baking sheet with parchment paper or coat in cooking spray. Mix peanut butter, white sugar, and egg all together. Form 2 inch dough balls and place on cookie sheet. Bake for 12 minutes or until golden brown.<br />
<br />
As soon as you take the cookies out of the oven, place chocolate kisses in the center of cookie. Place baking sheet in refrigerator for 10 minutes so chocolate kisses don't melt.<br />
<br />
THAT'S IT! Enjoy right away for up to a week or freeze up to 3 months. Enjoy! <br />
Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-34235658070810570232011-12-02T08:43:00.001-08:002015-01-14T10:16:55.711-08:00Oven Braised Beef Short Ribs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUC97XPOf0e0fM0tIWmkL8gEMyuC_qXO1urL2o8lkg4Y_WAhyxkHpGtggbOMuQmObeoesQsaSSCPEnPbk3o8cbKQOtc3YiH_mVU0B7FJ11wGO4Y5DLxn8f7NJF0TcjJhddJdz36PrNFU/s1600/DSC_0005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUC97XPOf0e0fM0tIWmkL8gEMyuC_qXO1urL2o8lkg4Y_WAhyxkHpGtggbOMuQmObeoesQsaSSCPEnPbk3o8cbKQOtc3YiH_mVU0B7FJ11wGO4Y5DLxn8f7NJF0TcjJhddJdz36PrNFU/s320/DSC_0005.JPG" height="212" width="320" /></a></div>
<br />
<div class="MsoNormal">
<span lang="EN-GB">I know some of you are going to think this
recipe is “too hard” but I promise it’s easy!
I also guarantee that this recipe is full of major flavor and will make
anyone’s eyes close with delight in sheer adoration. Some of you may be laughing, but this is
probably one of the best things I’ve made in a while. Please note that this dish has a pretty
extensive cooking time (mostly in the oven) but is not recommended when you’re pressed
for time. Short ribs are a meat that
need time for slow cooking otherwise they can be very tough. Serve with a nice robust red wine, and this
dish will fill you with warmth on those cold winter evenings!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">Servings: 3 (just double recipe if you’re
entertaining)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Prep Time: 15 minutes<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">Cook Time:
3 hours<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">*2.5 pounds of beef short ribs on the bone <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">(Should be 3 long short ribs, I got mine at
Whole Foods)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">*Salt<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">*Pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">*3 Tablespoons vegetable oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">*2 small yellow onions, chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">*2 carrots, chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1 celery stalk, chopped<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">*3 Tablespoons flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1 Tablespoon tomato paste<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">*1/2 bottle of red wine, I used Cabernet<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">*5 sprigs of fresh flat leaf Italian
parsley<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">*4 sprigs of fresh thyme<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1 sprig of fresh rosemary<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1 dried bay leaf<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">*1/2 a head of garlic, cut in half
horizontally with peel on and use bottom piece<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-GB">*2 Cups beef stock<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">Preheat the oven to 350 degrees. Generously season the short ribs with salt
and pepper. Then heat the vegetable oil
over medium high in a dutch oven or large soup/pasta pot. Depending on how big your pot is, brown the
short ribs in batches until they are brown on all sides. About 5 minutes or so per batch. Once short ribs are browned, transfer to a
plate.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">In the same oil, add the onions, carrots,
and celery and cook until soft and brown.
About 5 minutes. (You may need to
add a little more oil so just add a little at a time if needed) Add the flour and tomato paste, and stir
until deep red which takes about 2 minutes.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">Add in the wine and the short ribs back
into the pot. Bring to a boil and then
reduce heat to a medium low so the liquid is simmering. Simmer for about 25 minutes until the liquid
is reduced by about a 1/3.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">Add all of the herbs with the cut garlic
head into the pot. Stir in the beef
stock and bring to a boil. Once boiling,
cover and transfer to the oven.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7mROnAC_gax0OO3lXiB2t-3FPQzaogucTEXNdChb1zObF4kYctuG2M0kNFB1Hfn2N1YZ3m9Ms55F6Ob_PepoHe0oGHDiSkBEaYubECgGEUleV9PGa-l3OImGVCMuNYc8QM1T8_68mDE/s1600/DSC_0045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN7mROnAC_gax0OO3lXiB2t-3FPQzaogucTEXNdChb1zObF4kYctuG2M0kNFB1Hfn2N1YZ3m9Ms55F6Ob_PepoHe0oGHDiSkBEaYubECgGEUleV9PGa-l3OImGVCMuNYc8QM1T8_68mDE/s320/DSC_0045.JPG" height="212" width="320" /></a></div>
<div class="MsoNormal">
<span lang="EN-GB"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">Walk away for TWO HOURS. After two hours, check and see if short ribs
are done. Easy way to tell…the meat
FALLS off the bone!<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">Transfer the short ribs to a plate. Take the liquid/herbs left in the pot and
strain over a bowl. This is your
gravy. Some fat may rise to the top
(clear looking) and just spoon it off the top.
Season gravy with salt and pepper if needed.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">I made mashed potatoes and spooned into a
shallow bowl. Place the short ribs next to
potatoes and then pour gravy on top so it swims around everything.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-GB">Enjoy the deliciousness!!!! <o:p></o:p></span></div>
Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-81150644241628727162011-11-06T19:16:00.000-08:002014-02-19T18:32:53.152-08:00Roasted Butternut Squash Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDtWdtriwqVs43mpXaz5fVI-JvYpw2AfKTdn3bEvkjYYKl4UvgfOJT9qrBZgDlOId4n-u1S75GrVe-raBPeMjCZEq_IAapap_TR3v_E9wFSAK2FnPYxbyvwv6C7Zh99qo6EkZjGL0w9E/s1600/DSC_0031.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVDtWdtriwqVs43mpXaz5fVI-JvYpw2AfKTdn3bEvkjYYKl4UvgfOJT9qrBZgDlOId4n-u1S75GrVe-raBPeMjCZEq_IAapap_TR3v_E9wFSAK2FnPYxbyvwv6C7Zh99qo6EkZjGL0w9E/s320/DSC_0031.JPG" height="193" width="320" /></a></div>
Many apologies to everyone again as I have not been able to keep up with the blog! I have been traveling the past couple of months and haven't had a chance to cook. Now that I'm home, I've been on a huge cooking kick and recipes will be posted!<br />
<br />
I tried this recipe out this past week on a work night and it was amazing how easy it was. Anyone can do this, and it tasted even better the next day. It brings me into the spirit of fall and warms up your insides. Hope everyone likes it as much as I do!<br />
<br />
Servings: 6<br />
Prep Time: 15 minutes<br />
Cook Time: 55 minutes<br />
<br />
*(2) 2lb Butternut Squash, halfed lengthwise and seeded<br />
*Vegetable Oil<br />
*1/2 Cup of olive oil<br />
*10 fresh sage leaves<br />
*1 white onion, thinly sliced<br />
*4 Cups chicken stock, divided<br />
*1/2 teaspoon ground nutmeg<br />
*1/2 teaspoon salt<br />
*1/2 teaspoon ground pepper<br />
*1/2 teaspoon cayenne pepper, optional<br />
<br />
Preheat the oven to 375 degrees. Grease a 9x13 glass baking dish with the vegetable oil. Take the halves of squash and place facing up. Poke flesh with a fork about 5 times in each half. This helps squash cook evenly. Bake for 45 minutes until soft, walk away and go watch House Hunters on HGTV :-)<br />
<br />
About 10 minutes before the squash is done, heat the olive oil on medium high heat in a large pot until it's hot and almost smoking. Throw in the sage leaves and fry until crispy. About 1 minute. Take the sage leaves out and saute the onions in the same oil until soft, about 5 minutes. <br />
<br />
Once squash is cooked, use a spoon to scoop out flesh from the skins. Put in the pot with the onions and then add about 3 1/2 cups of chicken stock. Then in batches puree soup in a food processor blender until smooth and put back in pot. Season with nutmeg, salt, black pepper, and cayenne pepper. The cayenne pepper is optional, but I think it really helped bring the flavors out with a little kick of heat. Stir until heated through on medium heat. Add additional stock for desired consistency, I used the full extra half cup. <br />
<br />
Ladle into bowls, top with crispy sage and enjoy! Make sure to watch your tongue because it is very hot!Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-23960583323458998122011-07-09T10:01:00.000-07:002014-02-19T18:33:20.378-08:00Stuffed Artichokes<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKk0y7q7YRToxG112Vom2XVx3OppBKMKhIO27KFhP_oiaQHRtXVEea0JX8d7SlTkQCXe7wDGffxkKW1WV3XOempgaMxbzlDKF7xlQBLr8MpSpN_2t63owpt06sZXE03IgPtD2XSW6JodM/s1600/DSC_0082.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKk0y7q7YRToxG112Vom2XVx3OppBKMKhIO27KFhP_oiaQHRtXVEea0JX8d7SlTkQCXe7wDGffxkKW1WV3XOempgaMxbzlDKF7xlQBLr8MpSpN_2t63owpt06sZXE03IgPtD2XSW6JodM/s320/DSC_0082.JPG" height="307" width="320" /></a></div>
This is such an easy, tasty appetizer or dinner for one person that is for the most part pretty healthy. I used to make these all the time about 5 years ago and then realized a few weeks ago I hadn't made them in years! I've had friends in the past that would steam the artichokes and them dip them in melted butter which seems a bit greasy to me now.<br />
<br />
There's no technique to my recipe at all and very hard to mess up. (only if you're not paying attention)<br />
<br />
Okie dokie artichokies...let's get started!<br />
<br />
Servings: 2<br />
Prep Time: 15 minutes<br />
Cook Time: 1 hour<br />
<br />
*2 Large artichokes (Trader Joe's sells them cheap when in stock)<br />
*1 1/2 Cups grated romano cheese (has to be this kind, others melt away into water)<br />
*1/2 Cup finely chopped red onion<br />
*1/2 Cup minced garlic<br />
*Salt & Pepper<br />
*Olive Oil<br />
*Water (I'll explain below)<br />
<br />
First off, you need to trim and clean the artichokes. Most artichokes come with little prickles on the end of each leaf. Cut them all off with scissors. The artichokes I get at TJ's don't have prickles so it saves some time.<br />
<br />
Next, open up the artichoke by spreading the leaves apart. You need to stretch it out to make room for all the goodness. All the ingredients above is split into two. So take half of the garlic, onion, and cheese for 1 artichoke. Start off with the garlic and stuff down to the bottom of the leaf. Then do a round with the onion, and end with stuffing the cheese until you can't get anything else in.<br />
<br />
Get a large pot and fill with about 1.5 inches of water. Put the artichokes in the center. Season with salt and pepper on top. Drizzle a little olive oil on top of that (about 2 Tablespoons total) and you're done! Cover and turn burner on to about medium high. Cook for 1 hour. WARNING: You have to check the pot about every 15 minutes or so because the water will boil away. Make sure the bottom of the pot always has water in it or your artichokes with burn.<br />
<br />
Remove from pot and enjoy! (Send me a message if you need tips on how to eat :-)<br />
<br />
<b>HEALTHIER ALTERNATIVE</b> (for my health nut friends)<br />
Steam the artichokes without all the stuffings. Just the artichoke, salt, pepper, and olive oil. Cook for an hour just like the above.<br />
<br />
Low Fat Dip (thank you Ariel!)<br />
*1 Cup low fat greek yogurt<br />
*1/3 Cup light mayo<br />
*2 Tablespoons fresh lemon juice<br />
*1 Tablespoon, minced garlic<br />
(taste as you go along, you may find you want more garlic or lemon juice)<br />
<br />
Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0tag:blogger.com,1999:blog-5631761000245892890.post-56232273073974648552011-05-28T19:14:00.000-07:002014-02-19T18:33:47.317-08:00Simple Basil Pesto Pasta<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXOBPZ3NlkxhZ0ZAbCWMzq8eB8Fak3t_Iqf1vMr8ReWYQjXrqP1HcInZIz_6s2F8P57JWLUuBDQ_TAmjv5rGEICUhMulRK3azkyAcQTMxPyDVE0CY_vp25EAtnqctt7U92QFSw5hE2Sk/s1600/DSC_0102.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSXOBPZ3NlkxhZ0ZAbCWMzq8eB8Fak3t_Iqf1vMr8ReWYQjXrqP1HcInZIz_6s2F8P57JWLUuBDQ_TAmjv5rGEICUhMulRK3azkyAcQTMxPyDVE0CY_vp25EAtnqctt7U92QFSw5hE2Sk/s400/DSC_0102.JPG" height="190" width="400" /></a></div>
First off, I want to apologize for being "absent" the last month. I've started a pretty demanding job and it's harder for me to post! Regardless, I'm back in the game and will try my best to post as much as often.<br />
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Even though I'm working long hours I still make the time to cook. This recipe is super quick, delicious, and easy to make on a week night when you're flat out exhausted! Tons of flavor, and again one of those recipes that reheats nicely the next day. Pair this with some cheap Trader Joe's white wine (Sav Blanc Picton Bay is nice, $6.99) and you will start to unwind immediately!<br />
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Servings: 2<br />
Prep Time: 7 minutes<br />
Cook Time: 10 minutes<br />
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*1/4 Cup toasted pine nuts<br />
*2 Cups packed of fresh basil, stems removed<br />
*2 Garlic cloves, peeled<br />
*1 teaspoon salt<br />
*1 teaspoon pepper<br />
*1 teaspoon red pepper flakes<br />
*2/3 Cup Olive Oil<br />
*3/4 Box of Dry Pasta (I used Farfalle & Penne, what I had in my cabinet)<br />
*1 Cup grape tomatoes (optional)<br />
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Put pot of water on stove for the pasta so it can begin to heat up.<br />
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Meanwhile, heat a small saucepan over medium heat. Add pine nuts immediately and toast until browned tossing the entire time. About 2 minutes. BE CAREFUL, pine nuts toast quickly so do not walk away!<br />
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Once water begins to boil, sprinkle water with a large pinch of salt and add pasta and cook about 8-10 minutes until al dente. While pasta is cooking, take out food processor or blender. Add fresh basil, garlic cloves, salt, pepper, and red pepper flakes. <br />
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Put the lid on and remove the attachment on top so you can stream in olive oil. Start processor and slowly stream in olive oil until mixture forms a runny paste. Hint: If pesto is really runny add more basil, if it's not nice and smooth add a little more olive oil.<br />
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Once pasta is done, strain and put back in the pot. Add a little of olive oil on the bottom of pot so pasta doesn't stick to the dry hot surface. Add pesto on top and coat pasta completely.<br />
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Serve on individual plates and add raw grape tomatoes on top! YUM!Bethhttp://www.blogger.com/profile/06722860890424692237noreply@blogger.com0