tag:blogger.com,1999:blog-62004849319180206302024-03-05T10:38:35.277-06:00My Recipe BlogHeatherhttp://www.blogger.com/profile/03651152524448168307noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-6200484931918020630.post-71240021125623628522009-11-08T22:30:00.000-06:002009-11-08T22:48:41.887-06:00Crock Pot Chili BeansNow that it's getting chilly outside, I'd say it's a mighty fine time for some chili!!! And, what could be better than simmered all day long crock pot chili? Nothing, I tell you ... well, maybe smores.<br /><br />Whatcha Should Be Needing ... plus a few extras for kick:<br /><ul class="ingredients" id="ingredients-2208"><li>1 pound Ground Beef/Chuck</li><li>1 whole Medium Onion, Chopped</li><li>1 can Red Kidney Beans</li><li>1 can Pinto Beans</li><li>1 can Chili Beans</li><li>2 cans Mexican Style Diced Tomatoes</li><li>1 small can diced green chiles<br /></li><li>½ can Water (use the tomatoes can)</li><li> Salt And Pepper (to Taste)</li><li>½ teaspoons Ground Cumin</li><li>1 teaspoon Red Chili Flakes</li><li>2 Tablespoons Chili Powder Or One Packet Chili Powder</li><li>2 Tablespoons of Worcester Sauce<br /></li><li>1 cup Cheddar Cheese, Shredded (optional)</li><li>1 tub Sour Cream (optional)</li><li>1 whole Red Onion, Small, Diced (optional)</li><li>1 package Saltine Crackers (optional)</li></ul><br />1. Brown the ground beef/chuck with some salt and pepper. Seriously, this recipe is so yummy, yet elementary, it'll leave ya scratching your head.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvI5cBp1CNN2cuDChDDfY8g0YmwOtkW3BBAdFbcdkYHqa2uSj-irvYITthFVFg9UuinUkXtv8SQbzqohSnnGhAcalA0FcE5G6tpQNnYyTNJCxZTGX-XxhxTs0vrW4S7b1-GCjqLx4aDUsL/s1600-h/IMG_5819.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvI5cBp1CNN2cuDChDDfY8g0YmwOtkW3BBAdFbcdkYHqa2uSj-irvYITthFVFg9UuinUkXtv8SQbzqohSnnGhAcalA0FcE5G6tpQNnYyTNJCxZTGX-XxhxTs0vrW4S7b1-GCjqLx4aDUsL/s320/IMG_5819.JPG" alt="" id="BLOGGER_PHOTO_ID_5358792663817980834" border="0" /></a><br />2. After the ground beef/chuck is browned. Put a nice rough chop on your onions. In chili, I almost prefer to pulverize the yellow onions because I add red onion on top at the end. But, some folks to like big pieces of cooked yellow onion.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2tOCUWpur-KMfT6T5TveqUuFk1BIdEWTZ-aKjKEyzMyGe381gvGi4a989szUYav03cgfclL3tV6DiG94b6KVdNyq9h_21X3Ro3qimGNy-OEH51bZYbuXVGQ1qM_zkI9gOjogUy3ei8Pw/s1600-h/IMG_5829.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii2tOCUWpur-KMfT6T5TveqUuFk1BIdEWTZ-aKjKEyzMyGe381gvGi4a989szUYav03cgfclL3tV6DiG94b6KVdNyq9h_21X3Ro3qimGNy-OEH51bZYbuXVGQ1qM_zkI9gOjogUy3ei8Pw/s320/IMG_5829.JPG" alt="" id="BLOGGER_PHOTO_ID_5358792671293100066" border="0" /></a><br />3. Add your browned beef/chuck and onions to the crock pot and then top with one packet of chili seasoning. We use hot, but we're crazy fools. Here you can also add about a teaspoon of salt, 1/2 teaspoon of black pepper,1/2 teaspoon ground cumin, and 1 teaspoon of red chili flakes or cayenne. You can adjust the chili/cayenne to the preference of your family.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUuGTXMjiy8YIB_cTrxJRySDe_QFlxvcdXlCxEOo2khYqJXrl4s4GWwB-HwiLV354O_Umdzj0RsuehlxNoMMJbB2pY-otGqyoyItz4WKP79za-AceWb8GkfEeL8c856TI4P76TxUsQ_fpN/s1600-h/IMG_5830.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUuGTXMjiy8YIB_cTrxJRySDe_QFlxvcdXlCxEOo2khYqJXrl4s4GWwB-HwiLV354O_Umdzj0RsuehlxNoMMJbB2pY-otGqyoyItz4WKP79za-AceWb8GkfEeL8c856TI4P76TxUsQ_fpN/s320/IMG_5830.JPG" alt="" id="BLOGGER_PHOTO_ID_5358792678246737650" border="0" /></a>4. Now add in your tomatoes and your water. I suggest half a can of water because you'll have all of the juices of the tomatoes and beans, but if you prefer a more saucy chili, just add more water.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavX4IbHwP1yCGMtrv8KNRXoc3EDn_6Dvl0F19oKV9n8rD2TK1bA86_wK21SZDkEyLfLp3q5fTOJIGa3heXK72Gb6lz-8klvAhuvrd5GCWBfHUZjkUhkQJD0mXF97r7MWIeVuXBldBzJ08/s1600-h/IMG_5832.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgavX4IbHwP1yCGMtrv8KNRXoc3EDn_6Dvl0F19oKV9n8rD2TK1bA86_wK21SZDkEyLfLp3q5fTOJIGa3heXK72Gb6lz-8klvAhuvrd5GCWBfHUZjkUhkQJD0mXF97r7MWIeVuXBldBzJ08/s320/IMG_5832.JPG" alt="" id="BLOGGER_PHOTO_ID_5358792688088193570" border="0" /></a><br />5.) Now add in the green chiles and two Tablespoons of Worcester sauce . These two add a super good smell to the dish!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjooSOxqK868-oqsw_UKkSCxwBF86BG-CXtDvjxMVjm7gQfktSLdeGBelzAIdCEGmacVdlXQ5tkcuY9ZWJcoQqi9Q9gjeM3fLu3UPDpYP80jhc3tsMq7n8wvme5xKnOTdJYLf36I6joU3v0/s1600-h/IMG_5840.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjooSOxqK868-oqsw_UKkSCxwBF86BG-CXtDvjxMVjm7gQfktSLdeGBelzAIdCEGmacVdlXQ5tkcuY9ZWJcoQqi9Q9gjeM3fLu3UPDpYP80jhc3tsMq7n8wvme5xKnOTdJYLf36I6joU3v0/s320/IMG_5840.JPG" alt="" id="BLOGGER_PHOTO_ID_5358793399302838850" border="0" /></a><br />6.) You could easily stop right here and just have normal red chili. But, the addition of beans is crucial around this household. I usually add two cans of pinto beans and 1 of red kidney. Sometimes I'll even find canned chili beans and I'll use one can in place of one of the cans of pinto beans.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GY5MhcysSC6w9eR6CbNSkpcMGwzJZLp045HNjGIItpijCK511Iga8El6H9uk-aA-4YutgKyEA1AZ0hOSToJYUPXKYpOwoSciQrJPLZpdyeUrh3EnRrmX_mCVurUmHLjhCJo-5yriUppL/s1600-h/IMG_5831.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GY5MhcysSC6w9eR6CbNSkpcMGwzJZLp045HNjGIItpijCK511Iga8El6H9uk-aA-4YutgKyEA1AZ0hOSToJYUPXKYpOwoSciQrJPLZpdyeUrh3EnRrmX_mCVurUmHLjhCJo-5yriUppL/s320/IMG_5831.JPG" alt="" id="BLOGGER_PHOTO_ID_5358792683155030914" border="0" /></a><br />7.) Now put the lid on your crock pot and let it go on low for at least 6 hours. But, really, it could simmer on the stove on medium for about an hour to achieve the same taste. I just like the smell of a hot chili simmering all day in my kitchen. I'm a sucker for good food, I do say.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2zIb0cF-ytbFynQXhkT9lUZlod-Aa43Ma_q6cZONjFE4D_F6bNbKIb1Yr6EC1NEjWD2ah7Fz42zT-rFVM3h0trVp_j-4E-hZQYbGnFElJ_zwhyntWjsR_1dG9QFtW3Up6STPVp2zzggm4/s1600-h/IMG_5842.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2zIb0cF-ytbFynQXhkT9lUZlod-Aa43Ma_q6cZONjFE4D_F6bNbKIb1Yr6EC1NEjWD2ah7Fz42zT-rFVM3h0trVp_j-4E-hZQYbGnFElJ_zwhyntWjsR_1dG9QFtW3Up6STPVp2zzggm4/s320/IMG_5842.JPG" alt="" id="BLOGGER_PHOTO_ID_5358793414064565202" border="0" /></a>Heatherhttp://www.blogger.com/profile/03651152524448168307noreply@blogger.com4tag:blogger.com,1999:blog-6200484931918020630.post-63933337128384366892009-11-03T13:50:00.002-06:002009-11-03T14:07:23.277-06:00Thanksgiving Simple DressingEvery family has "their" Thanksgiving dressing that they declare is the best. Well, my friends, this one is my little family contribution and for us, it's the best. It's savory and simple and goes with pretty much any poultry.<br /><br />Whatcha Need:<br /><br />1 lb. package Stuffing Mix (I like Pepperidge Farms)<br />1/2 loaf bread slices; toasted and torn into small pieces<br />3 large stalks of celery; diced roughly<br />1 medium onion; diced roughly<br />3/4 of an 8oz package white button mushrooms; chopped roughly<br />4.25 can chopped black olives<br />4 T. butter; torn into small pieces<br />1/2 T. salt<br />1/2 T. black pepper<br />1/2 T. sage<br />6 C. chicken broth (I mix 6 C. water with 6 chicken bouillon cubes)<br />1 egg<br /><br /><br /><div style="text-align: center;">First, we get to chopping. I do the celery first because I really like the smell of celery. Yum.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8t7ZeL6JuV4n2eURKyVGw_FkUKlc9E7NzuiHJ1mzfDdPitdLsANYIgmkSGJVkoFdf_CTH9QqtU-M9qC38gFIV47IXgDi7dPSsYhHVIIMPnFaCYgGIaQ4hpv0Tg9UPt8DlCD88T6kYJwI/s1600-h/IMG_6303.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil8t7ZeL6JuV4n2eURKyVGw_FkUKlc9E7NzuiHJ1mzfDdPitdLsANYIgmkSGJVkoFdf_CTH9QqtU-M9qC38gFIV47IXgDi7dPSsYhHVIIMPnFaCYgGIaQ4hpv0Tg9UPt8DlCD88T6kYJwI/s320/IMG_6303.JPG" alt="" id="BLOGGER_PHOTO_ID_5399967924630549586" border="0" /></a><br />Next, we chop the onion into small pieces. I would call this a rough dice. I used a medium sized onion here but you could use half of one of the big honking ones if that's what you have.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWJLjrT8NeYFpHeI9gcgVP0NR_FHPQ1N-LzTF9Ca89tVgbER-u5kpAHrbovelE0b4UMC3pCRCvA_6Oh5BvrbY0pYMpMdqXu07ifi4lEg0jpptsy58MmohhOtMqEjMYryHoyBoScQ2OZK-/s1600-h/IMG_6304.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGWJLjrT8NeYFpHeI9gcgVP0NR_FHPQ1N-LzTF9Ca89tVgbER-u5kpAHrbovelE0b4UMC3pCRCvA_6Oh5BvrbY0pYMpMdqXu07ifi4lEg0jpptsy58MmohhOtMqEjMYryHoyBoScQ2OZK-/s320/IMG_6304.JPG" alt="" id="BLOGGER_PHOTO_ID_5399967914578416786" border="0" /></a><br />Now chop up about 3/4 of a package of mushrooms. I'd say into about 1/2 inch pieces.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqOGBP0pEIaFreQn-HhPehVwzHPn7PyPYKmnJPdFdUIh7yFVinl4KTsIQhYddOQd4YoP3g2CN8KXdeomyBPxu-62_HTJ89re6qmkqExLMx9cYRiJsOfZdpBJKJjD3mCqxJqbJ8_kDSTv2/s1600-h/IMG_6307.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXqOGBP0pEIaFreQn-HhPehVwzHPn7PyPYKmnJPdFdUIh7yFVinl4KTsIQhYddOQd4YoP3g2CN8KXdeomyBPxu-62_HTJ89re6qmkqExLMx9cYRiJsOfZdpBJKJjD3mCqxJqbJ8_kDSTv2/s320/IMG_6307.JPG" alt="" id="BLOGGER_PHOTO_ID_5399967896175871538" border="0" /></a><br />Now add your torn up bread pieces to your mixing bowl.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDrNnUJmEunoCsigIG12efLj_ImNzXhGgOSLZpJwJlfizXvdEhSFt_FwlGOrXyEEllCNSWHOEYi3uk7L0_7UnTkH0LV1khEuMQuS9JyWyv4iSx2pRBiEeJkjzKuKHc7Z3S1-TySQHjZGg/s1600-h/IMG_6305.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPDrNnUJmEunoCsigIG12efLj_ImNzXhGgOSLZpJwJlfizXvdEhSFt_FwlGOrXyEEllCNSWHOEYi3uk7L0_7UnTkH0LV1khEuMQuS9JyWyv4iSx2pRBiEeJkjzKuKHc7Z3S1-TySQHjZGg/s320/IMG_6305.JPG" alt="" id="BLOGGER_PHOTO_ID_5399967905797268322" border="0" /></a><br />Atop that, add your bag of dressing mix. The dryness of dressing mix plus the soft bread gives the dressing a better texture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJytzDIvi4MXepVSCHlZoZV8uiRlpZkuL9QYEtf7J9VLfcCTAnV5CGqltd1sSL8kZF15BLrH6EzHjqNWb4SlhvQfbAV97sahIgTrqtQzebaEiPN1WyLQlxXkTxSTPBiA7i4Y2NhRs9V22/s1600-h/IMG_6306.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOJytzDIvi4MXepVSCHlZoZV8uiRlpZkuL9QYEtf7J9VLfcCTAnV5CGqltd1sSL8kZF15BLrH6EzHjqNWb4SlhvQfbAV97sahIgTrqtQzebaEiPN1WyLQlxXkTxSTPBiA7i4Y2NhRs9V22/s320/IMG_6306.JPG" alt="" id="BLOGGER_PHOTO_ID_5399967904355495234" border="0" /></a><br /><br />Now toss all your veggies (celery, olives, mushroom, and onion) on top of that mound. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSsMkHKvseXpE-fhuwBYOJutW4v6EEDuOfkK5fvG2hsJr1yRAy2UVXsoys8nlUzTlPvkh1plG0XKId49noHCD7kwoL5M5DGfdF7geGAvxhUi5qTxr1BVGTLNnOH0U8YGgjh0j3Luzt4p7/s1600-h/IMG_6308.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqSsMkHKvseXpE-fhuwBYOJutW4v6EEDuOfkK5fvG2hsJr1yRAy2UVXsoys8nlUzTlPvkh1plG0XKId49noHCD7kwoL5M5DGfdF7geGAvxhUi5qTxr1BVGTLNnOH0U8YGgjh0j3Luzt4p7/s320/IMG_6308.JPG" alt="" id="BLOGGER_PHOTO_ID_5399967599853511618" border="0" /></a><br />Now you can add your seasonings. Go for about 1/2 Tablespoon each of salt, black pepper, and sage. Don't get too heavy handed on the salt because you are using seasoning bread crumbs, olives, and chicken stock that will balance your salt levels in the dish.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ZGEIg8q626_jAtz7YYPpKQBgmpVXBAI4kyruQCXdDwDjMjP9L9G6BBHqGKyKRMU4XphzWoBcM6nS8Ti39BGtG3F3R4UdlyYWVMpeNsvIMpKMn_mO40mQC7XWqrQGSk5pPndx1INJhmIq/s1600-h/IMG_6309.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0ZGEIg8q626_jAtz7YYPpKQBgmpVXBAI4kyruQCXdDwDjMjP9L9G6BBHqGKyKRMU4XphzWoBcM6nS8Ti39BGtG3F3R4UdlyYWVMpeNsvIMpKMn_mO40mQC7XWqrQGSk5pPndx1INJhmIq/s320/IMG_6309.JPG" alt="" id="BLOGGER_PHOTO_ID_5399967590235422226" border="0" /></a><br />Here is the chicken broth I made. I just combined 6 C. of water with 6 bouillon cubes. Make sure to let it cool a bit before using it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUr33ZXOqzT81atNfrM0j02TvRcKHnWojhPv840eTZR7gNySJiTz1FkPjpnAi8GKrYR2Sm2FF4Rm-y_DqVHDHQaFPXBuKl-qv2KZ7xvzi6Ne3rY7qLejBMC2SItvQzgkLS-_eMCW2xc13q/s1600-h/IMG_6310.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUr33ZXOqzT81atNfrM0j02TvRcKHnWojhPv840eTZR7gNySJiTz1FkPjpnAi8GKrYR2Sm2FF4Rm-y_DqVHDHQaFPXBuKl-qv2KZ7xvzi6Ne3rY7qLejBMC2SItvQzgkLS-_eMCW2xc13q/s320/IMG_6310.JPG" alt="" id="BLOGGER_PHOTO_ID_5399967582360027538" border="0" /></a><br />Start ladling your stock into the dressing about a cup at a time until it gets a loosely firm texture to it. You want it to jiggle when shook, but you do NOT want it to slosh at all. After this step, go ahead and taste the mixture and adjust the seasonings as your see fit. After you're satisfied, add in one egg and 4 T. of butter to bind the mixture together.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHJosAqoKkkLosBtMSMl_Yu5N7TnhQ_XJh42hGrRCYrW7QXNQmj4YrczpLefgcXWy9qNO8tCGpON1f9-FRYqxoUoCukbyBRhhXgCJ1rFUYv3PBsbl6qK0MS8GRZkyrowkK2-duKmB1Df06/s1600-h/IMG_6311.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHJosAqoKkkLosBtMSMl_Yu5N7TnhQ_XJh42hGrRCYrW7QXNQmj4YrczpLefgcXWy9qNO8tCGpON1f9-FRYqxoUoCukbyBRhhXgCJ1rFUYv3PBsbl6qK0MS8GRZkyrowkK2-duKmB1Df06/s320/IMG_6311.JPG" alt="" id="BLOGGER_PHOTO_ID_5399967570094220626" border="0" /></a><br />Put it into a buttered casserole dish and bake at 350 degrees for about 45 minutes. Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1iBSU5Ha7k9JVVfcWHTeLSSacCEl53UlneA9xjxF_I_NiJosfSFt0envY1oO9eSRnHhdldgRUf72GxwI0nAhzkFAfylnSghJzWnyaQKosURgroQ5CpK7VFzvR36viq3JMwMOUqOkQARDA/s1600-h/IMG_6312.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1iBSU5Ha7k9JVVfcWHTeLSSacCEl53UlneA9xjxF_I_NiJosfSFt0envY1oO9eSRnHhdldgRUf72GxwI0nAhzkFAfylnSghJzWnyaQKosURgroQ5CpK7VFzvR36viq3JMwMOUqOkQARDA/s320/IMG_6312.JPG" alt="" id="BLOGGER_PHOTO_ID_5399967564508852674" border="0" /></a><br /></div>Heatherhttp://www.blogger.com/profile/03651152524448168307noreply@blogger.com1tag:blogger.com,1999:blog-6200484931918020630.post-12755188908698178052009-07-25T15:48:00.002-05:002009-10-11T14:51:47.427-05:00Crock Pot and Baked ChimichangasSome days I am super lazy in the kitchen. But, that's okay because my lazy enabling friend the crock pot makes some mighty fine dinners for us. This one is a take on my yummy fattening friend the chimichanga.<br /><br />Baked Chimichangas ... Yum.<br /><br />Whatcha need:<br /><br />1 medium white or yellow onion<br />1 green bell pepper<br />1 packet of taco seasoning<br />1 pound round steak (or other cheap cut of meat)<br />1 small can of tomato sauce<br />10 burrito sized tortillas<br />1 small can refried beans<br />1 cup cheddar cheese, shredded<br />2 tablespoons vegetable oil<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYpKwgey4U5MEW074qAxnNXbuF8TAA__FpH4VqysdQdbXkXA9GxpI-dZdA09g3eeM5gD3mtOVJVpBKAp7cQ-am6s0WaMR9Uo4eJrSnySfcVxSgX6PWZCDbhpD6ycWUzDXy2hNkL2uaUnF/s1600-h/IMG_3750.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMYpKwgey4U5MEW074qAxnNXbuF8TAA__FpH4VqysdQdbXkXA9GxpI-dZdA09g3eeM5gD3mtOVJVpBKAp7cQ-am6s0WaMR9Uo4eJrSnySfcVxSgX6PWZCDbhpD6ycWUzDXy2hNkL2uaUnF/s320/IMG_3750.JPG" alt="" id="BLOGGER_PHOTO_ID_5358791962235038386" border="0" /></a>Chop up a white onion and one green bell pepper. Put them in a crock pot with a pound of round steak (or whatever cheap meat you got), 1 can of tomato sauce, and one packet of taco seasoning.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRvZHNktmmFWYoTMs-d0AgywI6BFuBk8vGx56OQjKwVUk5VcVl7fugFiVngKE57Nw2IivEt8WB88NS-QtCOPhxeNA_2w1FDa8nUdaTmaFU1wyBWHv7xteJRh227K0BgJ-rA8dQzKVlUp2M/s1600-h/IMG_5802.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRvZHNktmmFWYoTMs-d0AgywI6BFuBk8vGx56OQjKwVUk5VcVl7fugFiVngKE57Nw2IivEt8WB88NS-QtCOPhxeNA_2w1FDa8nUdaTmaFU1wyBWHv7xteJRh227K0BgJ-rA8dQzKVlUp2M/s320/IMG_5802.JPG" alt="" id="BLOGGER_PHOTO_ID_5358791965761245426" border="0" /></a>Cook your mixture on high for 6 hour or low on 8 hours. Then shred the meat with tongs when it's done cooking. It should fall apart fairly easily for you.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQILN-lwmNM-FPcWiN8ZLXuHKbZ8fybPOnIzafO574oI9cr9fUTaILGCQDVA2p576356BOoCvEDso4HjOKAhy6Q7SNuPkja5yGgYVNtvRxRYPMsEEpumPDx_eeW9y75ReMe7BCQDZnnvB/s1600-h/IMG_5803.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbQILN-lwmNM-FPcWiN8ZLXuHKbZ8fybPOnIzafO574oI9cr9fUTaILGCQDVA2p576356BOoCvEDso4HjOKAhy6Q7SNuPkja5yGgYVNtvRxRYPMsEEpumPDx_eeW9y75ReMe7BCQDZnnvB/s320/IMG_5803.JPG" alt="" id="BLOGGER_PHOTO_ID_5358791979310164898" border="0" /></a>Now, preheat your oven to 400 degrees and oil the bottom of a foil lined pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxMw5bX0vPBJxLL2gq1Tl2rdt7e0BlTZD9E0eDGFfdUqZsqQ9pBY2byQjWrsu0obvNSoPk2ExtVrwTJir9xD1P1c0ODqwOXU9Ov10xBmRRuBPDK-aRYCATNHPXsATbFiG37td-qvMGChjp/s1600-h/IMG_5804.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxMw5bX0vPBJxLL2gq1Tl2rdt7e0BlTZD9E0eDGFfdUqZsqQ9pBY2byQjWrsu0obvNSoPk2ExtVrwTJir9xD1P1c0ODqwOXU9Ov10xBmRRuBPDK-aRYCATNHPXsATbFiG37td-qvMGChjp/s320/IMG_5804.JPG" alt="" id="BLOGGER_PHOTO_ID_5358791982762594242" border="0" /></a>Slather a few tablespoons of refried beans on your tortillas.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTwgY9Irn17-dvN3knqvQF-MJGZQ2qnB0WHFy0kAh2jkUpPiScLeEytsiR0fGvCSnbITsaJGHEWtymqBLVOj0HSvOynDTjlM0cc7-er_DbScWzvZq_9MJuy8UETVRabQUlCbGDWDrV-Ei/s1600-h/IMG_5805.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZTwgY9Irn17-dvN3knqvQF-MJGZQ2qnB0WHFy0kAh2jkUpPiScLeEytsiR0fGvCSnbITsaJGHEWtymqBLVOj0HSvOynDTjlM0cc7-er_DbScWzvZq_9MJuy8UETVRabQUlCbGDWDrV-Ei/s320/IMG_5805.JPG" alt="" id="BLOGGER_PHOTO_ID_5358791991895493074" border="0" /></a>Then add a few healthy pinches of cheddar cheese. Cheese is good. Say it with me, ya'll!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxKiC2V1E54SzspLuJanpmQQ11NanqQe5S0_iN25Xa_pZ8PcwbU0XKGwD9aWcdeyRfukXXsKbaDgbqXR1BPN1g-rrxlZ4q12kQBXLVt-WaXSZA1_F-CKqBzkA80OeQutJtzbbBVwCOJkG/s1600-h/IMG_5806.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxKiC2V1E54SzspLuJanpmQQ11NanqQe5S0_iN25Xa_pZ8PcwbU0XKGwD9aWcdeyRfukXXsKbaDgbqXR1BPN1g-rrxlZ4q12kQBXLVt-WaXSZA1_F-CKqBzkA80OeQutJtzbbBVwCOJkG/s320/IMG_5806.JPG" alt="" id="BLOGGER_PHOTO_ID_5358792186598610722" border="0" /></a>Top the pile with your smells so good and makes your mouth water meat mixture.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqUncBxeFv8Yw__UJeF-otHuy0yV5oLfzpmO765uuwE49NtneB8UxkZ9S5onu-W7Dgq8s5Qf9QLIjAaU9QC7aZmbuSv-2qQy-ugG95M1ICcwcaAgjivog_EnqBENoWfk-7TX6aDR42_zW/s1600-h/IMG_5807.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqqUncBxeFv8Yw__UJeF-otHuy0yV5oLfzpmO765uuwE49NtneB8UxkZ9S5onu-W7Dgq8s5Qf9QLIjAaU9QC7aZmbuSv-2qQy-ugG95M1ICcwcaAgjivog_EnqBENoWfk-7TX6aDR42_zW/s320/IMG_5807.JPG" alt="" id="BLOGGER_PHOTO_ID_5358792196264625634" border="0" /></a>Roll it up like a burrito (after all, a chimichanga is just a deep fried, or in our case baked, burrito).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXd8EGAw1kxbL2BW2VzV45xO1mC5winyv68rSJOqShyphenhyphenR75jpjRV_PZAIbQ0ht1mQrX1MC3I2LcZGVE2lvLENAOVkK85vPdHFmR6Uwsjq6ScMUF5vMs2QNNOW4rlJY6Z35cgYEiToRHn_P/s1600-h/IMG_5810.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXd8EGAw1kxbL2BW2VzV45xO1mC5winyv68rSJOqShyphenhyphenR75jpjRV_PZAIbQ0ht1mQrX1MC3I2LcZGVE2lvLENAOVkK85vPdHFmR6Uwsjq6ScMUF5vMs2QNNOW4rlJY6Z35cgYEiToRHn_P/s320/IMG_5810.JPG" alt="" id="BLOGGER_PHOTO_ID_5358792205689748914" border="0" /></a>Brush on a little bit of vegetable oil. And put it in your preheated oven.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhI02yyXEb54FHepBa-f7Hjk2aDObtPbu966URnGXu0wOEUqDvIHbNLDg_Pwz5ocqwIY3TV371OUcX8zy8_tdo8-j2e7KgLhPPMKHVSm_GL04qFzbIYjLv8Lxw_SVG4xLF_gouXvM2dur/s1600-h/IMG_5811.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAhI02yyXEb54FHepBa-f7Hjk2aDObtPbu966URnGXu0wOEUqDvIHbNLDg_Pwz5ocqwIY3TV371OUcX8zy8_tdo8-j2e7KgLhPPMKHVSm_GL04qFzbIYjLv8Lxw_SVG4xLF_gouXvM2dur/s320/IMG_5811.JPG" alt="" id="BLOGGER_PHOTO_ID_5358792214429854290" border="0" /></a>Pull them out when they're toasty and golden like this.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_KPlOUkGS_i0avkqyUIyzMq6pRbOQUc7y2U2BytDbXQl-8G0h9IyC_9gNl-voviNdD9cd_ulAwvd9tg7NUhdmxwx5TESqNWQ5vjoNsNJdxHAEwmGSt10JnZ_gjNyr2vKVgC_hQXRQ6t7/s1600-h/IMG_5813.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi_KPlOUkGS_i0avkqyUIyzMq6pRbOQUc7y2U2BytDbXQl-8G0h9IyC_9gNl-voviNdD9cd_ulAwvd9tg7NUhdmxwx5TESqNWQ5vjoNsNJdxHAEwmGSt10JnZ_gjNyr2vKVgC_hQXRQ6t7/s320/IMG_5813.JPG" alt="" id="BLOGGER_PHOTO_ID_5358792226960937298" border="0" /></a>Top those babies with more cheese, salsa, sour cream, guacamole, or whatever else your heart desires. And then, ENJOY. Yummy good crock potty goodness.Heatherhttp://www.blogger.com/profile/03651152524448168307noreply@blogger.com3tag:blogger.com,1999:blog-6200484931918020630.post-20622490669268863932009-07-16T14:00:00.000-05:002009-07-16T14:20:22.956-05:00Stuffed Turkey & Swiss Pita Pockets<div style="text-align: center;"><div style="text-align: left;">I am seriously on the hunt for easy, summer recipes and ideas. I totally despise cooking full fledged heavy meals in the hot summer months. In fact, I'm thinking about lobbying Congress to make it illegal!! :-) How many of you wives and mothers are with me?<br /><br />Turkey and Swiss Stuffed Pita Pockets<br /><br />Whatcha Gonna Be Needin':<br />6 Pita Pockets, whole<br />6 slices swiss cheese<br />1 12 oz. package of turkey lunch meat, chopped<br />1/2 tub sliced white mushrooms<br />1/2 stick butter<br /></div><br /><br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5786.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5786.jpg" alt="Photobucket" border="0" /></a><br /><br />This is a pita pocket. Pita pockets are your friends in the stinkin' hot dog days of summer.<br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5788.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5788.jpg" alt="Photobucket" border="0" /></a><br /><br />You need to take a knife and make a slice into the pocket of the pita and separate it like so.<br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5789.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5789.jpg" alt="Photobucket" border="0" /></a><br /><br />You can stuff a lot of stuff in that big ol' thing! So one pocket is plenty per person.<br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5790.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5790.jpg" alt="Photobucket" border="0" /></a><br /><br />Lay a piece of cheese in there.<br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5791.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5791.jpg" alt="Photobucket" border="0" /></a><br /><br />Toss on some sliced fresh mushrooms.<br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5792.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5792.jpg" alt="Photobucket" border="0" /></a><br /><br />Add a pat or two of thin butter.<br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5794.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5794.jpg" alt="Photobucket" border="0" /></a><br /><br />Top with chopped turkey breast.<br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5796.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5796.jpg" alt="Photobucket" border="0" /></a><br /><br />Put them in a baking dish and cover it with foil. Bake at 350 for about 15 minutes or until the butter and cheese are all melted. Add ranch dressing or mayo to your finish product. Or maybe even salsa. Or lettuce and tomatoes ... or ... or ... or...<br /><br /><div style="text-align: left;">Now, here is where the choices are endless. You can make pizza pockets with pepperoni, olives, and mozzarella. You can do taco pockets with taco meat and cheddar cheese. You can do veggie pockets. Really, it's just quick, easy, and coooool.<br /></div></div>Heatherhttp://www.blogger.com/profile/03651152524448168307noreply@blogger.com0tag:blogger.com,1999:blog-6200484931918020630.post-90839649418980061282009-07-14T11:00:00.001-05:002009-07-14T12:01:37.045-05:00Simple Potato SoupThis is a one pot wonder that I make on nights when I have zero to no time. It's comfort food from a can, if you will.<br /><br />Whatcha Need:<br />Potatoes- peeled, chopped, boiled, and strained<br />1 Lg. can chicken noodle soup<br />1 Lg. can cream of chicken soup<br />2 C. milk<br />salt, pepper, and garlic powder<br /><br /><div style="text-align: center;"><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5760.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5760.jpg" alt="Photobucket" border="0" /></a><br /><br />First, boil your chunked up potatoes until they are just a bit past fork tender. Don't let them go very far past fork tender or the starches will develop too much and you'll just have a pot of mash on your hands. These are tender enough that when I stir them they start to fall apart. I like that for a soup consistency.<br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5761.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5761.jpg" alt="Photobucket" border="0" /></a><br /><br />Add in your large can of chicken noodle soup. I just use good ol' condensed Campbells. But, you can add in whatever special soup you like right here. Just use the large can.<br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5762.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5762.jpg" alt="Photobucket" border="0" /></a><br /><br />Add in your shredded chicken and ignore the sharp nature of this photo. The lighting in my kitchen is HORRRRIBLE so I do what I must.<br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5763.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5763.jpg" alt="Photobucket" border="0" /></a><br /><br />Now, add in your large can of cream of chicken soup and think about all the casseroles you've made in your day. Good stuff.<br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5764.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5764.jpg" alt="Photobucket" border="0" /></a><br /><br />Salt and pepper and garlic powder that pot of comfort.<br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5765.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5765.jpg" alt="Photobucket" border="0" /></a><br /><br />Now, start pouring milk and stirring. Stop pouring when the soup is the consistency that you like.<br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5766.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5766.jpg" alt="Photobucket" border="0" /></a><br /><br />It's done! YUM! Now, you can eat as is or you can hook it up with some bacon bits, sour cream, or green onions. Gooood stuff, baby!<br /></div>Heatherhttp://www.blogger.com/profile/03651152524448168307noreply@blogger.com2tag:blogger.com,1999:blog-6200484931918020630.post-19139007383235564562009-07-12T21:00:00.001-05:002009-07-14T12:00:57.688-05:00White Chicken ChiliOh this is good. This is good and easy, which makes it like 10 times more good. Oh yeah.<br /><br /><span style="font-weight: bold;">Whatcha Gonna Be Needin':</span><br />1 lg. white onion, chopped<br />1 tsp. vegetable oil<br />1 C. shredded chicken<br />1 small can green chiles<br />1 can medium Rotel<br />3 cans Great Northern Beans<br />8 oz. monterrey jack cheese, cubed or shredded<br />8 oz. pepper jack cheese, cubed or shredded<br /><br /><br /><div style="text-align: center;"><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5770.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5770.jpg" alt="Photobucket" border="0" /></a><br /><span style="font-weight: bold;"><br />A Family Photo</span><br /><br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5772.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5772.jpg" alt="Photobucket" border="0" /></a><br /><span style="font-weight: bold;"><br />Getcha onions all chopped and tossed in with some oil in a hot pan. Get those babies translucent.<br /><br /></span><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5774.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5774.jpg" alt="Photobucket" border="0" /></a><br /><br /><span style="font-weight: bold;">Toss your chopped or shredded chicken pieces in here.</span><br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5775.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5775.jpg" alt="Photobucket" border="0" /></a><br /><br /><span style="font-weight: bold;">Now mix in your can of green chiles. Smell these babies ... these are gooood.</span><br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5778.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5778.jpg" alt="Photobucket" border="0" /></a><br /><br /><span style="font-weight: bold;">Now, I would be obliged if you'd mix in that can of Rotel. I use mild Rotel but you can use hot, if you feel the need to breathe fire.</span><br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5779.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5779.jpg" alt="Photobucket" border="0" /></a><br /><br /><span style="font-weight: bold;">What's this? Could it be me mixing in the cans of white beans? YUM!</span><br /><br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5780.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5780.jpg" alt="Photobucket" border="0" /></a><br /><br /><span style="font-weight: bold;">Now mix in the milk and add a little salt and pepper. All is good and yummy with the white chili.</span> <span style="font-weight: bold;">Turn the heat down to about medium low right about here.</span><br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5781.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5781.jpg" alt="Photobucket" border="0" /></a><br /><br /><span style="font-weight: bold;">Cut the cheese, buddy. Shred it, dice it, or whatever ... just promise me you'll laugh when I say cut the cheese.</span><br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5784.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5784.jpg" alt="Photobucket" border="0" /></a><br /><br /><span style="font-weight: bold;">Melt your yummy nummy cheese into the pot now. Keep stirring so it breaks up and doesn't burn to the bottom. Isn't melted cheese pretty?</span><br /><br /><a href="http://s287.photobucket.com/albums/ll121/hboen85/?action=view&current=IMG_5785.jpg" target="_blank"><img src="http://i287.photobucket.com/albums/ll121/hboen85/IMG_5785.jpg" alt="Photobucket" border="0" /></a><br /><br /><span style="font-weight: bold;">Bon appetite, mes amis!</span><br /></div>Heatherhttp://www.blogger.com/profile/03651152524448168307noreply@blogger.com0tag:blogger.com,1999:blog-6200484931918020630.post-88285604069585792682009-07-09T06:00:00.000-05:002009-07-09T19:36:34.894-05:00Super Juicy Simpy Roasted ChickenI found this recipe on allrecipes and just doctored it a bit to my own tastes. It makes the world's juiciest roasted chicken and it's so much cheaper than paying like $6-$7 for the rotisserie chickens at your local grocer.<br /><br />Ingredients:<br />1 3-4 lb. chicken<br />onion powder<br />salt<br />black pepper<br />1/2 stick butter (I use light)<br />1 stalk/bunch of celery<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8_5O35ooeGNgwe_vxTrKZ0PtAO7mandSDy5lc5W4cerKbFVuTip5MlQn54CzJcwMS3OcHeXrBsj8TXLvqsMyoyCJJIPaXgOPxp3oQrUpyc0A40pVKIH5y0sfT1pkJtEu5PrxPV-js_Zh/s1600-h/IMG_5661.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8_5O35ooeGNgwe_vxTrKZ0PtAO7mandSDy5lc5W4cerKbFVuTip5MlQn54CzJcwMS3OcHeXrBsj8TXLvqsMyoyCJJIPaXgOPxp3oQrUpyc0A40pVKIH5y0sfT1pkJtEu5PrxPV-js_Zh/s320/IMG_5661.JPG" alt="" id="BLOGGER_PHOTO_ID_5355407212701890050" border="0" /></a>The Pretty Group Shot ... every family needs one<br /></div><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfo44NwpSoSD4VsGDnMlQKelIZKI4AV66AM8IVR0IK5PXJU16kHn0KpgawbkzD2yEH2RIulpT_YTQ1Ur8XtmiC-oDrELY0GbRdLWHzIaKow7E2ynMW5A_ZuNZYilf0Y3FIqR1y5Pvhx6s/s1600-h/IMG_5663.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCfo44NwpSoSD4VsGDnMlQKelIZKI4AV66AM8IVR0IK5PXJU16kHn0KpgawbkzD2yEH2RIulpT_YTQ1Ur8XtmiC-oDrELY0GbRdLWHzIaKow7E2ynMW5A_ZuNZYilf0Y3FIqR1y5Pvhx6s/s320/IMG_5663.JPG" alt="" id="BLOGGER_PHOTO_ID_5355407223843771586" border="0" /></a><br />After you rinse off (and out) your bird, sprinkle the inside and outside generously with onion powder, salt, and pepper. During this process you should crave Funyuns ... it's normal, I promise.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__Z5bXnJC5WWQDil5sUB7A7bQYT57ZNHT0benews4pOzzvlUwFpC9YMr90blJknPjozZuD657EPQvBA5BCDHINkIBOta5dRsoStiGJKi0XgnL5r890RghLfwJLgO1tW5BzroXQOav-opa/s1600-h/IMG_5667.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh__Z5bXnJC5WWQDil5sUB7A7bQYT57ZNHT0benews4pOzzvlUwFpC9YMr90blJknPjozZuD657EPQvBA5BCDHINkIBOta5dRsoStiGJKi0XgnL5r890RghLfwJLgO1tW5BzroXQOav-opa/s320/IMG_5667.JPG" alt="" id="BLOGGER_PHOTO_ID_5355407227832599970" border="0" /></a><br />Now, slather that puppy with butter. Butter is good. Say it with me. Butter is normal, natural, and good to me. Tuck some inside the cavity, under skin, and on top of the bird. This will help create a crisp skin and seal the juice into the meat. Plus, butter tastes good.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnR26xdFLzm5IQlwrAg-gOi66c0BLt4LkARP9JU2dVRk3ED4uu_ZoyEKUcHBM5moQB9NaixD-gGjURCjSPKSiFEUDHY95dpA_7_Uk9zdGjM8T_VjGsh_GMedmgSOckE8K7shgCcFQ_KC_k/s1600-h/IMG_5668.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnR26xdFLzm5IQlwrAg-gOi66c0BLt4LkARP9JU2dVRk3ED4uu_ZoyEKUcHBM5moQB9NaixD-gGjURCjSPKSiFEUDHY95dpA_7_Uk9zdGjM8T_VjGsh_GMedmgSOckE8K7shgCcFQ_KC_k/s320/IMG_5668.JPG" alt="" id="BLOGGER_PHOTO_ID_5355407231168528898" border="0" /></a>Now, tuck that celery into the cavity of the bird. Don't make it tight but don't let it wiggle and wobble.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2BOuG-rsJSbEKEqTGRvTmzlGYVSFuxktuxqDOHk99m7b265967yHNWpg4sjBVzp3wkMW9mGQEzp1d6J4n_BkDBqUAyMq0gFFwOWkGIL48RZ5YPb7lqEK7U0ZCocygpOhufhoj0dWV-Lwf/s1600-h/IMG_5670.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2BOuG-rsJSbEKEqTGRvTmzlGYVSFuxktuxqDOHk99m7b265967yHNWpg4sjBVzp3wkMW9mGQEzp1d6J4n_BkDBqUAyMq0gFFwOWkGIL48RZ5YPb7lqEK7U0ZCocygpOhufhoj0dWV-Lwf/s320/IMG_5670.JPG" alt="" id="BLOGGER_PHOTO_ID_5355407240558718626" border="0" /></a>Stick that baby into the tanning bed aka oven at 350 degrees uncovered for appr. 30 minutes per pound. Just make sure the juice is running clear (if you can even tell with all the butter, yay!) and the center of the thickest portion of meat is at least 180 degrees.<br /><br />I usually take this out of the oven when it's at about 175 degrees in the thickest piece of meat and cover it with foil for about 30 minutes. Then it comes perfectly to 180 degrees and it's tender, juicy, and slap yo mama good.<br /></div>Heatherhttp://www.blogger.com/profile/03651152524448168307noreply@blogger.com1tag:blogger.com,1999:blog-6200484931918020630.post-62292106284620219732009-07-08T08:57:00.003-05:002009-07-08T13:44:24.367-05:00Okie Stirfry with BeefYes, I just went there. I just said Okie Stir fry. Why do I call it that? Because it's more stew-like than Asian and because I'm originally a product of Oklahoma (therefore, an Okie). This recipe is thanks to my Momma because she likes to create funky stuff like this. I like to steal her ideas, put my own spin on it, and then eat it until I'm blue in the face and never want to see a bell pepper again. Enjoy, my Okie and non-Okie friends!<br /><br />Whatcha Gonna Need:<br /><br />1 lb. steak (I used thin cut top sirloin) cut into thin strips<br />1 T of veg oil + 1 T of veg oil, separated<br />3 bell peppers of any color, cleaned and sliced thin<br />2 large onions<br />2 green zucchini<br />2 yellow squash<br />1 tub of button mushrooms, sliced<br />1 small can of tomato sauce<br />1 container of La Choy sweet and sour sauce<br />1/2 C. water<br />8 swirls of the pan of soy sauce<br />salt and pepper to taste<br />steamed white rice for serving<br /><br />Let's Get Okiefied ... or umm ... cookin':<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2c-Y3UARxhFtqpU8FtWYX1TMr-G812r3g04Yp_E_vP8DkepU7LNwe00ox7oZDV19hDO97pIfXFjy_cUf6oUELSN6mpZ4HUMk3F9eblMAC8UgxD7OUtofxZhoL-cmm8IxRiNWyrZkU_0Q/s1600-h/IMG_5565.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI2c-Y3UARxhFtqpU8FtWYX1TMr-G812r3g04Yp_E_vP8DkepU7LNwe00ox7oZDV19hDO97pIfXFjy_cUf6oUELSN6mpZ4HUMk3F9eblMAC8UgxD7OUtofxZhoL-cmm8IxRiNWyrZkU_0Q/s320/IMG_5565.JPG" alt="" id="BLOGGER_PHOTO_ID_5354636595781030178" border="0" /></a><br />Get your beef all chopped up and pretty. Then accessorize it with some salt and pepper. Beef is good and clean, I tell you.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGt3nOwXV_vHFds28ejKML_FmrxHjMzuEqiLguhEaoKSTYnPoLoYbVmoA8x4P2pLKN1dqMcON0E0HZ_lVb31pgzdBILRByUeHhDwtAkajYzCIkxbLyix7w5GswwUALxp6ZXL2FhUs_lONO/s1600-h/IMG_5568.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGt3nOwXV_vHFds28ejKML_FmrxHjMzuEqiLguhEaoKSTYnPoLoYbVmoA8x4P2pLKN1dqMcON0E0HZ_lVb31pgzdBILRByUeHhDwtAkajYzCIkxbLyix7w5GswwUALxp6ZXL2FhUs_lONO/s320/IMG_5568.JPG" alt="" id="BLOGGER_PHOTO_ID_5354636612436298114" border="0" /></a><br />Now we're gonna get tricky. We don't want to cook this beef. We just want to sear it. So, get your pan screaming hot and add a tablespoon of vegetable oil. I like the smoke point of veggie oil plus it doesn't smell weird when you fry in it. Okay, onto the beef. Sear it until it's no longer gray. Then turn it and do it again. Then take it off to rest on a pretty plate.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Pi4n0TR2MmD62MOB7mQ7hpi0L0HafrUzW1Z81y4cgOWiXRVUgAGAYPLK19wnFRuREluGCWX5p_9lXjHzgZIASHuS6WkiECj1jFN1YAVhCDyyRTirn1sZ6cYVndFR-30xHOs6LuqYuVfr/s1600-h/IMG_5570.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Pi4n0TR2MmD62MOB7mQ7hpi0L0HafrUzW1Z81y4cgOWiXRVUgAGAYPLK19wnFRuREluGCWX5p_9lXjHzgZIASHuS6WkiECj1jFN1YAVhCDyyRTirn1sZ6cYVndFR-30xHOs6LuqYuVfr/s320/IMG_5570.JPG" alt="" id="BLOGGER_PHOTO_ID_5354636618054992914" border="0" /></a><br />These beautiful strips of goodness are raw as heck in the center but nice and charred on the outside. We like that.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2bsTi4QNhhnqs28rR-0EazMDK8-RF2QjSoHiflUMH7MPUjLm0OvFIzBDYZYWaISwApa85lpZAx8XB3-MHwqYOzUPZ7scTC7TEg592e94NCE9F9qVGbzTWwR35eBpLtX91PImeg35OJlSl/s1600-h/IMG_5571.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2bsTi4QNhhnqs28rR-0EazMDK8-RF2QjSoHiflUMH7MPUjLm0OvFIzBDYZYWaISwApa85lpZAx8XB3-MHwqYOzUPZ7scTC7TEg592e94NCE9F9qVGbzTWwR35eBpLtX91PImeg35OJlSl/s320/IMG_5571.JPG" alt="" id="BLOGGER_PHOTO_ID_5354637232906418498" border="0" /></a><br />It's time to get your chop on. Slice and half those bell peppers. We had all green today.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEgSs006EUF8p-1K1t0nSq3yuoZSJdT5jxZzIZCT3XXK7bvXMam9S7jWgeXlwJk3RiA20eW5ShSS_OfuxpcS3vjLauQs9GDIh-tm4b-uWqOx6cfS7xsxAugYk2HEBm_fPQVl-XTzCwJ8K/s1600-h/IMG_5573.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizEgSs006EUF8p-1K1t0nSq3yuoZSJdT5jxZzIZCT3XXK7bvXMam9S7jWgeXlwJk3RiA20eW5ShSS_OfuxpcS3vjLauQs9GDIh-tm4b-uWqOx6cfS7xsxAugYk2HEBm_fPQVl-XTzCwJ8K/s320/IMG_5573.JPG" alt="" id="BLOGGER_PHOTO_ID_5354637238795872226" border="0" /></a><br />Slice those onions into about 1/2 inch slices. Slice quick with a sharp knife and you won't cry. I promise. *sniff, sniff*<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiss5aJ1jIjyFSXwC9jfG7Cb8NQP5C_i6s3F7OH9JnzyOFZ-uvQ4TQgi4zb6tXbZ70SM_HNkd2MBfxhi56D0hou-HXvxknVzEzyRyVGvsyBDGpwFDBknY5uWcXWtyQd0FwBmAGLvq7y5-pK/s1600-h/IMG_5574.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiss5aJ1jIjyFSXwC9jfG7Cb8NQP5C_i6s3F7OH9JnzyOFZ-uvQ4TQgi4zb6tXbZ70SM_HNkd2MBfxhi56D0hou-HXvxknVzEzyRyVGvsyBDGpwFDBknY5uWcXWtyQd0FwBmAGLvq7y5-pK/s320/IMG_5574.JPG" alt="" id="BLOGGER_PHOTO_ID_5354637247940716034" border="0" /></a><br />Add those to a big, heavy-bottomed pot on medium high heat with your other tablespoon of vegetable oil. Do you wanna know why I like vegetable oil? Oh, I already told you. P.S. I won't tell if you add some salt and pepper right here. In fact, I encourage you to do so.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHD7PcB_YHD7lB_LljwqdbgF9lt2pfs8Pe6rD9yDTTt90BCSleNyxOOekqCksSRpbJ6meHk9jF2s8h-CCS0vikLo27vNCcPNKNXKhJlCnkBMRTf0HrHVhOV66NVrP00RKXhVcVShvgB2P/s1600-h/IMG_5575.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHD7PcB_YHD7lB_LljwqdbgF9lt2pfs8Pe6rD9yDTTt90BCSleNyxOOekqCksSRpbJ6meHk9jF2s8h-CCS0vikLo27vNCcPNKNXKhJlCnkBMRTf0HrHVhOV66NVrP00RKXhVcVShvgB2P/s320/IMG_5575.JPG" alt="" id="BLOGGER_PHOTO_ID_5354637248822693490" border="0" /></a><br />Slice and halve your squash.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAwXPb7hc7wTNOFDC8cUI49RiEyj2bi8_-0RUhbVBqZwzBHexKpp4tWUB3v1EnF-RGiqvrIjPKHPEu2SWYqshucVHFNYka93p4lQpJ8s8DLiHw5zGqzZp5smmJhM6pqOs0-vbXklD446c/s1600-h/IMG_5576.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOAwXPb7hc7wTNOFDC8cUI49RiEyj2bi8_-0RUhbVBqZwzBHexKpp4tWUB3v1EnF-RGiqvrIjPKHPEu2SWYqshucVHFNYka93p4lQpJ8s8DLiHw5zGqzZp5smmJhM6pqOs0-vbXklD446c/s320/IMG_5576.JPG" alt="" id="BLOGGER_PHOTO_ID_5354637253993837554" border="0" /></a><br />Then do the same thing with the zucchini. You have to because zucchini gets jealous.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyAb9ZKKqXMkqkI6f-HNH3eape966Ik_GrmWCpCxefhHYlZ_YxvDbiQXk4SHeY1phr6p9iv72nkOBvp1-2FecNApabrdoI1poY_Z2dQ2-jsalu6Wv7JRkyqlEBrJThO5r80TwyWDK_GIE/s1600-h/IMG_5577.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyAb9ZKKqXMkqkI6f-HNH3eape966Ik_GrmWCpCxefhHYlZ_YxvDbiQXk4SHeY1phr6p9iv72nkOBvp1-2FecNApabrdoI1poY_Z2dQ2-jsalu6Wv7JRkyqlEBrJThO5r80TwyWDK_GIE/s320/IMG_5577.JPG" alt="" id="BLOGGER_PHOTO_ID_5354638092997830226" border="0" /></a><br />Now add all ingredients from the squash and zucchini to the hot tub of peppers and onions. Youc an also throw in the mushrooms, too. It's all good, no worries. Don't forget to salt and pepper again. Layers are good. Kind of like donkeys.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFzNQIpO_o08epqt620sIe0XW2GJDRLMdYLwEbnXXw5cXHc7rO_u5MjSob4M-KBHczE-_Qf-pMBbhX0LIRW709bGTIRMZWtxSJJOKbZ3gQMR2ZMSWRa8uNybp2L4e_gu8k6amp4NHTdu5/s1600-h/IMG_5578.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFzNQIpO_o08epqt620sIe0XW2GJDRLMdYLwEbnXXw5cXHc7rO_u5MjSob4M-KBHczE-_Qf-pMBbhX0LIRW709bGTIRMZWtxSJJOKbZ3gQMR2ZMSWRa8uNybp2L4e_gu8k6amp4NHTdu5/s320/IMG_5578.JPG" alt="" id="BLOGGER_PHOTO_ID_5354638100545588770" border="0" /></a><br />The beef may rest no longer. It's time to add it to the yummies of veggies. Toss it in right on top 'cause it's pretty and good.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44hkY7FtaLTuwE12hbha80CrDN878XJ4FwflRTkiy_4OA0pvEfTVB_mYztR9HWG5B6rJRp4VkRsXUJowHFbuBACPvgWvmCvSaQeliLGkXppciniuUYakf-GhEhHlwIrCLx0tJQesBytsX/s1600-h/IMG_5567.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44hkY7FtaLTuwE12hbha80CrDN878XJ4FwflRTkiy_4OA0pvEfTVB_mYztR9HWG5B6rJRp4VkRsXUJowHFbuBACPvgWvmCvSaQeliLGkXppciniuUYakf-GhEhHlwIrCLx0tJQesBytsX/s320/IMG_5567.JPG" alt="" id="BLOGGER_PHOTO_ID_5354636612261042594" border="0" /></a><br />Now it's time to accessorize. These ingredients make our sauce. Oh, plus about 1/2 C. of water.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsEN3hcbyYKXWd6cJg_CfUvRBHPY5BXrz293u807bpdJBie41Ezqc_Q26UJecU2Aj6KVOcvFcQL2qSVo-L6Al2hwAU0KfMPj7juTE11B9nuaY0bgBz39Z5hdyxbAgSoG7_5NMbNv7-Np6/s1600-h/IMG_5579.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsEN3hcbyYKXWd6cJg_CfUvRBHPY5BXrz293u807bpdJBie41Ezqc_Q26UJecU2Aj6KVOcvFcQL2qSVo-L6Al2hwAU0KfMPj7juTE11B9nuaY0bgBz39Z5hdyxbAgSoG7_5NMbNv7-Np6/s320/IMG_5579.JPG" alt="" id="BLOGGER_PHOTO_ID_5354638104050779378" border="0" /></a>Now, add in your sauce ingredients so your meat and veggies can call themselves stir-fry. And because it's just that good man! Sometimes I always add in crushed red pepper flakes right here ... because I'm a crazy girl. That's why. After this, cover the pot, set the temperature to medium low (or 3 if you're number based) and let it rock and roll to the soft rock for about an hour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgySI7X6Kxwg9C7XCh2yoxIBQWMjDHKEvo6nlyjSW8I4qWHqRq1hH8bvMgsj9V6Um_lz_Aa-awGqygKSsPQhwBAL7KECHaBmfL_K_pxPepNCo0lhGKtFw6-qn0M6X4X7qRWtMdZcTBs-aF1/s1600-h/IMG_5583.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgySI7X6Kxwg9C7XCh2yoxIBQWMjDHKEvo6nlyjSW8I4qWHqRq1hH8bvMgsj9V6Um_lz_Aa-awGqygKSsPQhwBAL7KECHaBmfL_K_pxPepNCo0lhGKtFw6-qn0M6X4X7qRWtMdZcTBs-aF1/s320/IMG_5583.JPG" alt="" id="BLOGGER_PHOTO_ID_5354638114867845410" border="0" /></a><br />When you come back, your Okie goodness whould look something like this. Oh yeah, baby. I'd get me a spoon and do a salt check right about now.<br /><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJipHX9N0C6_U92Bp1V8ZYGuPWuDEk4S1qvSzX7d4R9fY9RGh_36q1oS7vZTeRqk-0a4lMMJntsORIQrb3pCroq_lhDW_c86nNpeM6kZ5r8CQ4YLvjppQkY90wD4cqcd5WrZx4UmhMNdn/s1600-h/IMG_5586.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEJipHX9N0C6_U92Bp1V8ZYGuPWuDEk4S1qvSzX7d4R9fY9RGh_36q1oS7vZTeRqk-0a4lMMJntsORIQrb3pCroq_lhDW_c86nNpeM6kZ5r8CQ4YLvjppQkY90wD4cqcd5WrZx4UmhMNdn/s320/IMG_5586.JPG" alt="" id="BLOGGER_PHOTO_ID_5354638320049445906" border="0" /></a><br />Ladle your pot of yummy on top of some white rice and say 'Thanks, Heather's Mom" because this is some goooood stuff.<br /></div>Heatherhttp://www.blogger.com/profile/03651152524448168307noreply@blogger.com0tag:blogger.com,1999:blog-6200484931918020630.post-73488931295447473982009-07-06T11:00:00.001-05:002009-07-06T12:42:38.544-05:00Super Simple LasagnaLasagna. Yes, the Italian version of casserole. I said it. I just went and southernized it. What? Ya'll didn't know it was possible? Let's get started!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTM2H75TcEo6f16CXfDuLlUjdGVlebqPpW0umZEbJ90JwmAHIIZiM8HG8v_G21IrglUMIsFWMLrF2xCXmMlxWgDMvGQfXygNc3NzQvGrZaAiAUcU4Hf3I13xZp2TzigMZFlFsAbpx3Flr/s1600-h/IMG_5545.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTM2H75TcEo6f16CXfDuLlUjdGVlebqPpW0umZEbJ90JwmAHIIZiM8HG8v_G21IrglUMIsFWMLrF2xCXmMlxWgDMvGQfXygNc3NzQvGrZaAiAUcU4Hf3I13xZp2TzigMZFlFsAbpx3Flr/s320/IMG_5545.JPG" alt="" id="BLOGGER_PHOTO_ID_5353550471932890866" border="0" /></a>What you'll need:<br /><br /><a href="http://reciperundown.blogspot.com/2009/07/meat-sauce-to-max.html">A Batch of My Meat Sauce</a><br />32 oz. tub of ricotta cheese<br />16 oz. of shredded mozzarella cheese + 8 oz. shredded mozzarella cheese separated<br />2.5 oz parmesan cheese<br />1 tsp. Italian seasoning<br />1/2 tsp. salt<br />1/2 tsp. pepper<br />2 eggs<br />1/4 C. milk<br />One box oven-ready lasagna noodles<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZfNUrC-JOJpSihpr-TrLimWohHYOJcD6ayerzwBgRQC4-rzvvonsCAsi7bB0RQT7sBxzcRZyaD1ehk_a8Y-Zh9_8n3Rhr98T-H8twZRyFfB5vogKOz0boSenkO2mAvnnqlCngsICUcFL/s1600-h/IMG_5553.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpZfNUrC-JOJpSihpr-TrLimWohHYOJcD6ayerzwBgRQC4-rzvvonsCAsi7bB0RQT7sBxzcRZyaD1ehk_a8Y-Zh9_8n3Rhr98T-H8twZRyFfB5vogKOz0boSenkO2mAvnnqlCngsICUcFL/s320/IMG_5553.JPG" alt="" id="BLOGGER_PHOTO_ID_5353550476907012130" border="0" /></a>Add your ricotta to a pretty pink bowl. Okay, any bowl will do. Pink just makes the food feel pretty.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKAup8_jrbis8dILFAKiP7zvQQqJhy5oK20OHnPavARIcizHLQ7YG6taUIAnqnzEvCd3zvklDlofpJPHuElBv2Zvud5pZItOLuUN2i8Dn3FLAspEZwFO186QHopM1cXMmQmDOBcvDT8K6/s1600-h/IMG_5557.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKAup8_jrbis8dILFAKiP7zvQQqJhy5oK20OHnPavARIcizHLQ7YG6taUIAnqnzEvCd3zvklDlofpJPHuElBv2Zvud5pZItOLuUN2i8Dn3FLAspEZwFO186QHopM1cXMmQmDOBcvDT8K6/s320/IMG_5557.JPG" alt="" id="BLOGGER_PHOTO_ID_5353550495537137106" border="0" /></a>Then add in 16 oz. of shredded mozzarella to the mix. Also, use the food processor to do your shredding. It will keep you from experiencing bouts of carpal tunnel.<br /><br />You can also toss in all of your seasoning right about now, too.<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbiy8iKmE-Ckj29fXXkLOKRQE-mbsIw2tCVNqjkmbZsSdW3gkpTX7asMqGZ2yh5gKpFLWd61n8ytFBmf1JD5B4FSpwEnEal_FRSXmPLZMD7-natkR3KwPL6JPCdV5FzXyl_5PY_SAuK2l/s1600-h/IMG_5555.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQbiy8iKmE-Ckj29fXXkLOKRQE-mbsIw2tCVNqjkmbZsSdW3gkpTX7asMqGZ2yh5gKpFLWd61n8ytFBmf1JD5B4FSpwEnEal_FRSXmPLZMD7-natkR3KwPL6JPCdV5FzXyl_5PY_SAuK2l/s320/IMG_5555.JPG" alt="" id="BLOGGER_PHOTO_ID_5353550481747777122" border="0" /></a>Do you have this in your store? It makes me feel slightly less guilty about using parmesan cheese in my lasagna rather than parmigiana. Plus, they add asiago and romano to the mix making us feel really Italian!<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBH1N_a-IEd8diO9OVB4Ame3ZT3mseHD2rN77FO4rtzCmLz8ugtKcYnb9UPX4AoXcA9sEKo_ZwfgTTaGPf2dzXVIOro_5XNYV__g2jPboDko0YNyk6WFpq7qywLuqOG3MtneDd5Qn8Rjd/s1600-h/IMG_5556.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMBH1N_a-IEd8diO9OVB4Ame3ZT3mseHD2rN77FO4rtzCmLz8ugtKcYnb9UPX4AoXcA9sEKo_ZwfgTTaGPf2dzXVIOro_5XNYV__g2jPboDko0YNyk6WFpq7qywLuqOG3MtneDd5Qn8Rjd/s320/IMG_5556.JPG" alt="" id="BLOGGER_PHOTO_ID_5353550489097267970" border="0" /></a>Add half of that tub to the mix.<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig63v-JgEKsx5Ce-5TS8C-9JNXuZlR6U1HSEcg0P2tubi8WJhJK7BqDklgl_jeURIWJxfkGzSVjL_bIENeo_yVStKNvclwNdxbdz3ufP2tQEt65AmpzRvpKbUng2_fOTN0PPtU9Qfb_Ryt/s1600-h/IMG_5558.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig63v-JgEKsx5Ce-5TS8C-9JNXuZlR6U1HSEcg0P2tubi8WJhJK7BqDklgl_jeURIWJxfkGzSVjL_bIENeo_yVStKNvclwNdxbdz3ufP2tQEt65AmpzRvpKbUng2_fOTN0PPtU9Qfb_Ryt/s320/IMG_5558.JPG" alt="" id="BLOGGER_PHOTO_ID_5353550934837995362" border="0" /></a>Mix it up and give it a taste. If it needs more salt, give it some. After you taste, add in your two eggs and 1/4 C. milk. This will make it a bit more smooth.<br /><br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiupWNTwJ4Yf8Gya2xOP4N9yGLJj8g1Zl7ZSlAEdl0BfND1sQkv934JhxPRFtL07q_d6MS8Sx30yy8HO9qQG_nPR6ZiZ1hBpbDKEum-3nbDCqktTqTeu8C-Ogoxquvueu3njLkpgdxnHZfm/s1600-h/IMG_5560.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiupWNTwJ4Yf8Gya2xOP4N9yGLJj8g1Zl7ZSlAEdl0BfND1sQkv934JhxPRFtL07q_d6MS8Sx30yy8HO9qQG_nPR6ZiZ1hBpbDKEum-3nbDCqktTqTeu8C-Ogoxquvueu3njLkpgdxnHZfm/s320/IMG_5560.JPG" alt="" id="BLOGGER_PHOTO_ID_5353550939872972850" border="0" /></a><br />Now, proclaim to the world your culinary laziness and layer your no-bake noodles on top of about 1/2 C. of meat sauce.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5eejaRUFQ1JI_ArPGQ9qxhKqRKbnr6x5tt2Ru2ZEtp_-0id2bZ5aauyKHmdXmpmgZU7-lKoMqI3KDu9dVdlKpJ44T8vX1XyZnu0akIOJChmdbkB5sOBK9Mf7kfXZvUSjBuNKZo6pv77Nu/s1600-h/IMG_5562.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5eejaRUFQ1JI_ArPGQ9qxhKqRKbnr6x5tt2Ru2ZEtp_-0id2bZ5aauyKHmdXmpmgZU7-lKoMqI3KDu9dVdlKpJ44T8vX1XyZnu0akIOJChmdbkB5sOBK9Mf7kfXZvUSjBuNKZo6pv77Nu/s320/IMG_5562.JPG" alt="" id="BLOGGER_PHOTO_ID_5353550951605987682" border="0" /></a><br />Then make your life easier and keep your fingers cleaner by using a butter knife to spread your cheese mixture on top of the dry noodles. Trust me on this one- it is MUCH EASIER to spread cheese on dry noodles than on wet sauce.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLeS-zgIhxtlu8CIZ3jOHIDnIrY78ZzsF6928mKiyByAWT0VF3Ivj0Tx0RRvvfA6c5uSgl1uMPgza6D1zf5GM49zLhyNxRFLYLa6_JCSj1B5T1KuC5kZvRcSBG5M1DYVPfjlZxWPQaUE-P/s1600-h/IMG_5561.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLeS-zgIhxtlu8CIZ3jOHIDnIrY78ZzsF6928mKiyByAWT0VF3Ivj0Tx0RRvvfA6c5uSgl1uMPgza6D1zf5GM49zLhyNxRFLYLa6_JCSj1B5T1KuC5kZvRcSBG5M1DYVPfjlZxWPQaUE-P/s320/IMG_5561.JPG" alt="" id="BLOGGER_PHOTO_ID_5353550945727659586" border="0" /></a>Then give that cheese mixture some love and cover it with more meat sauce. SOOOO GOOD. Also, remember you need to use quite a bit of sauce because your noodles will be cooking in it. It will absorb quite a bit of it.<br /><br />Repeat the noodle layering process until the pan is full.<br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMMLGg_ZfnlrhZ2F8FonFkfJjDq5s31GF_0BwwYLaVPNf3pCAkTmPYjGQRdYqdnm1eaKgFbJHYtj94DhDvsIbqLJijWGmJt8WvDlM3EjvlKmIxAkQvS6eYIhJ_Z-a8y5bHCtdH5keAPx_/s1600-h/IMG_5564.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipMMLGg_ZfnlrhZ2F8FonFkfJjDq5s31GF_0BwwYLaVPNf3pCAkTmPYjGQRdYqdnm1eaKgFbJHYtj94DhDvsIbqLJijWGmJt8WvDlM3EjvlKmIxAkQvS6eYIhJ_Z-a8y5bHCtdH5keAPx_/s320/IMG_5564.JPG" alt="" id="BLOGGER_PHOTO_ID_5353550956570195842" border="0" /></a>After you put on your last noodles, top them with sauce and then add the remaining 8 oz. of mozzarella you reserved. Although, now it's more like 5 oz. if your 3 year old has been running in and out of the kitchen taking bites. No biggie.<br /><br />Bake the pan of goodness covered with foil at 350 degrees for about one hour. Then take the foil off and let the cheese brown for about 10 minutes.<br /><br />Get your eat on! :-) I know I did!<br /><br /><br /></div>Heatherhttp://www.blogger.com/profile/03651152524448168307noreply@blogger.com0tag:blogger.com,1999:blog-6200484931918020630.post-19063637771402946122009-07-04T10:40:00.001-05:002009-07-06T12:42:17.930-05:00Family Secret Potato SaladThis potato salad is somewhat of a family secret. At least I am convinced it MUST be my family secret because I always get talked or conned into making it. Just me ... So, now I'm spreading it to the masses so everyone can enjoy some of my homemade family secret potato salad.<br /><br />Whatcha Need:<br />5 lbs. russet potatoes (chopped, boiled, and cooled)<br />8 hard boiled eggs, roughly chopped<br />1 C. mayonaisse (+ a little extra if you'd like)<br />1 T. yellow mustard<br />8 oz. full fat sour cream<br />4.25 oz. chopped black olives<br />just shy of 10 oz. dill relish<br />1 medium sized red onion, diced fine<br />salt and pepper to taste<br /><br />Let's Get To Spreading the Family Secret!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBP_K9xvorpj1XVnbj39WHjiDLqvDDZBBRL1nETl0OpOEITK7eYFkqQYiEYtj8HiFrpS3AfHflp-fdiOnBOeydt8mXzqakiYtstUtnLeDCRLPYPExl53ndNcGoQ7alypc0c85UhH7ep1sJ/s1600-h/IMG_5639.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBP_K9xvorpj1XVnbj39WHjiDLqvDDZBBRL1nETl0OpOEITK7eYFkqQYiEYtj8HiFrpS3AfHflp-fdiOnBOeydt8mXzqakiYtstUtnLeDCRLPYPExl53ndNcGoQ7alypc0c85UhH7ep1sJ/s320/IMG_5639.JPG" alt="" id="BLOGGER_PHOTO_ID_5354632068898590706" border="0" /></a><br />First off, we just want to dump all of the ingredients except the mayo and mustard into a big ol' bowl.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlpCaYQwutiIxRJqVgMugdPgPF6Q5ITZoYlGPryEs-fJ2rdXLHwseaeEtsBq83AkU_MCmtgZ77hRXMgcj-wXyffz8a2DEaRFKNmqQWgN0bSpKuPaBZXoMmMvkxOxEfh1OquSx3lXRw-GP/s1600-h/IMG_5643.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlpCaYQwutiIxRJqVgMugdPgPF6Q5ITZoYlGPryEs-fJ2rdXLHwseaeEtsBq83AkU_MCmtgZ77hRXMgcj-wXyffz8a2DEaRFKNmqQWgN0bSpKuPaBZXoMmMvkxOxEfh1OquSx3lXRw-GP/s320/IMG_5643.JPG" alt="" id="BLOGGER_PHOTO_ID_5354632080972214786" border="0" /></a><br />Now, here is where you create your own family secrets. Do you like mustardy potato salad? Add more mustard. I only use 1 T. but we don't like mustardy potato salad. And, add your mayo now. I start out with one cup.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEUOKhikrTx-LZgaOtQM4O5kZa8_seK4eufEkNe4mcnTWEZkjYa2ldq_froNvnIGXD0Pko79c02xMY8rLxbZsOdK7bEMTfcFLK80MKddxPnn936pZunqXTOUg3GJZCnnO4dl-jNJkR5q4/s1600-h/IMG_5644.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFEUOKhikrTx-LZgaOtQM4O5kZa8_seK4eufEkNe4mcnTWEZkjYa2ldq_froNvnIGXD0Pko79c02xMY8rLxbZsOdK7bEMTfcFLK80MKddxPnn936pZunqXTOUg3GJZCnnO4dl-jNJkR5q4/s320/IMG_5644.JPG" alt="" id="BLOGGER_PHOTO_ID_5354632084895348354" border="0" /></a>Get to mixing. This is where it starts to look like a hot mess and you freak out that maybe you added too many ingredients. Worry not, weary one.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjFcoxhOdTvGSeJTW58lwOF-eMdCZ3LUlopO00_k249SlVUk6vyZQmCyi5Ylg9FtzU3tivB1uWt9YIQSqOqWULajTH9zjPI9LBeaZoMPbxBwj5ZplrbCYi8CgKicV6u1aJ5gAelkL9zI3/s1600-h/IMG_5645.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjFcoxhOdTvGSeJTW58lwOF-eMdCZ3LUlopO00_k249SlVUk6vyZQmCyi5Ylg9FtzU3tivB1uWt9YIQSqOqWULajTH9zjPI9LBeaZoMPbxBwj5ZplrbCYi8CgKicV6u1aJ5gAelkL9zI3/s320/IMG_5645.JPG" alt="" id="BLOGGER_PHOTO_ID_5354632085716070882" border="0" /></a>It's just not fattening enough. We need more mayo. Momma says so! I added about a tablespoon here and it did the trick.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEsybqxDA2UqVUF-0hE1uYvZDoUDqLK3laCcttk0kIsyhEa33mHnrl3VRwaHvTlSK9wlo2CVnufrQnmOf1bwLONByjwAfrAl9W0EaWrZrpxww2Qh_RCTALe2O16-JClhO-2Kv25fb9bKNu/s1600-h/IMG_5652.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEsybqxDA2UqVUF-0hE1uYvZDoUDqLK3laCcttk0kIsyhEa33mHnrl3VRwaHvTlSK9wlo2CVnufrQnmOf1bwLONByjwAfrAl9W0EaWrZrpxww2Qh_RCTALe2O16-JClhO-2Kv25fb9bKNu/s320/IMG_5652.JPG" alt="" id="BLOGGER_PHOTO_ID_5354632092226998642" border="0" /></a>Ta da! It's done and it's beautiful! YUMMMMY! Now, I made this huge bowl of potato salad for 2 kiddos and 6 adults. We cleared out the whole bowl over the course of dinner and late night snacks. It's THAT good. Yum.<br /></div>Heatherhttp://www.blogger.com/profile/03651152524448168307noreply@blogger.com1tag:blogger.com,1999:blog-6200484931918020630.post-83353464175725815102009-07-01T12:43:00.002-05:002009-07-06T12:41:55.436-05:00Meat Sauce to the MaxI think everyone needs a good go-to meat sauce that can be used from anything from lasagna to spaghetti to manicotti to baked potatoes (you get the Italian drift). So, this is my basic recipe that I use for pretty much anything Italian. It's super yummy and savory. Plus, you can change out just about ANY meat. This recipe makes enough sauce for a 13x9 pan of lasagna or a big ol' pot of spaghetti.<br /><br />What You Need:<br /><br />1 lb. of browned meat (I used ground beef)<br />2 28oz. cans of crushed tomatoes<br />2-3 cloves of chopped garlic (appr. 1 tsp.)<br />2 1/2 tsp. Italian seasoning<br />3/4 tsp. salt<br />3/4 tsp. pepper<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHa6_qb4Z3mevlMDCXw8024g7xXZnB9O5yqiuMY2RvStZr4T0Biv5d3d6mdNHGwftPWEh_EA_G6s6jEmJteB3FWSBLbX7aAE4eQGAysEENahXJ6It7kGoP_P4nYQ_CM6fo-vLxIKVUosCG/s1600-h/IMG_5543.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHa6_qb4Z3mevlMDCXw8024g7xXZnB9O5yqiuMY2RvStZr4T0Biv5d3d6mdNHGwftPWEh_EA_G6s6jEmJteB3FWSBLbX7aAE4eQGAysEENahXJ6It7kGoP_P4nYQ_CM6fo-vLxIKVUosCG/s320/IMG_5543.JPG" alt="" id="BLOGGER_PHOTO_ID_5353549216265203394" border="0" /></a><br />Get your meat browning on ... toss in some salt and pepper, too. You don't want your meat to get lonely.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gkREmibdGDZak8ziBZC6z-s7IpVN_cW2AypvAdEmERPaHTvQDQetlOspqU4mMn2zXn2sdh7i0JnCDm5Bs-95xC9vHnnATCbPVOxxqoHOFLVNjSgO1rL3QpbOumHORlvp_VFf5tc5-QxM/s1600-h/IMG_5546.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-gkREmibdGDZak8ziBZC6z-s7IpVN_cW2AypvAdEmERPaHTvQDQetlOspqU4mMn2zXn2sdh7i0JnCDm5Bs-95xC9vHnnATCbPVOxxqoHOFLVNjSgO1rL3QpbOumHORlvp_VFf5tc5-QxM/s320/IMG_5546.JPG" alt="" id="BLOGGER_PHOTO_ID_5353549223224504546" border="0" /></a><br />Then strain your meat (you know, so we can call this fat free!!)<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii35tZd2OgHi3gHqJWIIKM_365akXUsYGBkQZEd4Xi0K2iKGBbV7K3yKuhZNWRz6vOtAjK1V28lmWhr3REm2jfFjwPrY25Ng9Uhft8EFt2F-xsUKRhfYkJEtUZ-Ae1jRo4mMvUN3q5T0tz/s1600-h/IMG_5547.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii35tZd2OgHi3gHqJWIIKM_365akXUsYGBkQZEd4Xi0K2iKGBbV7K3yKuhZNWRz6vOtAjK1V28lmWhr3REm2jfFjwPrY25Ng9Uhft8EFt2F-xsUKRhfYkJEtUZ-Ae1jRo4mMvUN3q5T0tz/s320/IMG_5547.JPG" alt="" id="BLOGGER_PHOTO_ID_5353549994080368514" border="0" /></a><br />Add 2 28oz. cans of crushed tomatoes to your browned meat.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7f9cnPFMVFvOhSN_AIdt0OHby1jQt_XIyPYZ8yLwKUaw7ssAQnvGN0Ml33gEwICVsh7TEImnUfZ7DK6kh9YYAcNykbhv1evAcOzLoJQDwwMZeMd_0f0C4gz5FwdzIY1yN-iO1C8M8TebV/s1600-h/IMG_5548.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7f9cnPFMVFvOhSN_AIdt0OHby1jQt_XIyPYZ8yLwKUaw7ssAQnvGN0Ml33gEwICVsh7TEImnUfZ7DK6kh9YYAcNykbhv1evAcOzLoJQDwwMZeMd_0f0C4gz5FwdzIY1yN-iO1C8M8TebV/s320/IMG_5548.JPG" alt="" id="BLOGGER_PHOTO_ID_5353549231909956450" border="0" /></a>Toss in 2 1/2 teaspoons of Italian seasoning ... any brand works. Just make sure it's semi green and makes you wanna say Bonjourno!<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE2Ff9iqEpquOILY8I816u0oG3NtRQF95szCR2G0LaczQ5DHhYnkRhCq-nJ-EiABKZPu-kCQBBlaB3DcYM6UZj5pq9sQSQPWmXFLTZZWZaj-NG7vxOXCuw0eg0A24MkFpy46x7EwkvGTE6/s1600-h/IMG_5549.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE2Ff9iqEpquOILY8I816u0oG3NtRQF95szCR2G0LaczQ5DHhYnkRhCq-nJ-EiABKZPu-kCQBBlaB3DcYM6UZj5pq9sQSQPWmXFLTZZWZaj-NG7vxOXCuw0eg0A24MkFpy46x7EwkvGTE6/s320/IMG_5549.JPG" alt="" id="BLOGGER_PHOTO_ID_5353549241369913330" border="0" /></a>Then curse your camera for overexposing your picture of garlic being added to the pan, whilst adding a couple of chopped cloves of garlic to the mixture. Also, this is a good time to toss in some salt and pepper ... about 3/4 tsp. each. That usually does the trick.<br /></div><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRP79y4wQidMIkckicV3UiHG_gIGc8sojFlUBspIJ_ZxMBXIOIa8FyfW9gSJOx5UqEM4UxTa2mQYLbd2qnVRYFaC0MtR1MRPtqbxJYlo6Cf3LOHlJBsELcb5RZ9a-J_64Tw7rHtg7dWZX/s1600-h/IMG_5559.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYRP79y4wQidMIkckicV3UiHG_gIGc8sojFlUBspIJ_ZxMBXIOIa8FyfW9gSJOx5UqEM4UxTa2mQYLbd2qnVRYFaC0MtR1MRPtqbxJYlo6Cf3LOHlJBsELcb5RZ9a-J_64Tw7rHtg7dWZX/s320/IMG_5559.JPG" alt="" id="BLOGGER_PHOTO_ID_5353549780763214962" border="0" /></a>Turn your stove onto medium low and let his pot of yummy just simmer until the garlic marries the italian seasoning and the meat gives everyone a hug.<br /><br />It's good. It's really good.<br /><br /></div>Heatherhttp://www.blogger.com/profile/03651152524448168307noreply@blogger.com1tag:blogger.com,1999:blog-6200484931918020630.post-18753576855241079872009-06-10T11:16:00.003-05:002009-07-06T12:41:40.490-05:00Egg Rolls and Fried Rice<span style="font-weight: bold;">Ingredients:<br /><br />1 head of green cabbage<br />2 medium yellow onions<br />1/2 small bag matchstick carrots<br />1 C. water<br />1 T. butter<br />1 lb. cooked and shredded chicken (or other protein)<br />egg roll wrappers<br />oil for frying<br />cooked white rice<br /><br />First, you need to get all your ingredients to their happy homes on the stove. </span><br /><br /><div style="text-align: center; font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9HyWXwkwiPZY4Vpp9UorlI6PhwP0x-0nm4TKl2qPQhfQQvliy2QBcl3wMBkMVhNuihPISyT4qmQoTayco9fHxsw5vfz2uiZ0XE37Ep8O06C7FJAddmh2RhOCTb3Q8g-J0taB-TFtpSSE/s1600-h/eggrolls+017.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9HyWXwkwiPZY4Vpp9UorlI6PhwP0x-0nm4TKl2qPQhfQQvliy2QBcl3wMBkMVhNuihPISyT4qmQoTayco9fHxsw5vfz2uiZ0XE37Ep8O06C7FJAddmh2RhOCTb3Q8g-J0taB-TFtpSSE/s320/eggrolls+017.jpg" alt="" id="BLOGGER_PHOTO_ID_5332570032170237490" border="0" /></a><br />You need to thinly chop 2 medium onions and 1 head of green cabbage. Throw that in a pan with half of a small bag of matchstick carrots. Add 1 Tbsp of butter and 1/4 C. of water. Cover the pan and cook on medium high heat until soft and tender.<br /></div><div style="text-align: center; font-weight: bold;"><br /></div><div style="text-align: center; font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrsaNxD6spNjy-YKrH40pmFzUM2rJ6eNKIBpMcvV8szZhEYVxsleds3yUtiVa3ERrEU7mv2AZt8M9UxiFRLjekHxrZ0EmAjk0WKebuFEEHAEpjsXEza5T8-Hxbg6pCXJIUi3Q8QuXJ8ec/s1600-h/eggrolls+018.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrsaNxD6spNjy-YKrH40pmFzUM2rJ6eNKIBpMcvV8szZhEYVxsleds3yUtiVa3ERrEU7mv2AZt8M9UxiFRLjekHxrZ0EmAjk0WKebuFEEHAEpjsXEza5T8-Hxbg6pCXJIUi3Q8QuXJ8ec/s320/eggrolls+018.jpg" alt="" id="BLOGGER_PHOTO_ID_5332570025420418370" border="0" /></a>In the mean time, cook your chicken and shred it up. You can either sautee the chicken or boil it. You could probably even bake it. I chose to sautee tonight because I was feeling the need for butter.<br /><br />**You also need to cook up some white rice. Tonight I used a small box of Minute Rice, but you can throw some real rice down, too.**<br /></div><br /><div style="text-align: center; font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEU4jlfJAl9OwFeL__p5GjauIWhjWAYi277xKxoryjEtFWl1A9sp5YWpKBfSvjjv_jtVEEIzr54ijOSVJ8MtiAkBVfjxCpVg-N8jqn2rGiIolCD9ltUZPRWYh34mmEe1LYpq1Dd3FZimA/s1600-h/eggrolls+019.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEU4jlfJAl9OwFeL__p5GjauIWhjWAYi277xKxoryjEtFWl1A9sp5YWpKBfSvjjv_jtVEEIzr54ijOSVJ8MtiAkBVfjxCpVg-N8jqn2rGiIolCD9ltUZPRWYh34mmEe1LYpq1Dd3FZimA/s320/eggrolls+019.jpg" alt="" id="BLOGGER_PHOTO_ID_5332570022010514962" border="0" /></a>After the veggies have tenderized, turn off the heat and add about 3 tsps of soy sauce. Now, taste the mixture and make sure you don't need to add salt. Tonight, I needed more salt, but on other nights the soy sauce was rocking the salty front.<br /><br /></div><br /><div style="text-align: center; font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXJ6jp8eESJFGjCb5Bg1fDgkMeChkpLxdr3XgrPm18P6tyIu5UEmmozoEiFiukxoO2DayyNnZh5blz9erhDAtOqrx6MrV98kAWUacgNEmp5B3UqeMBCPhXKhoAlUHGGiQcxM4dLfITxBM/s1600-h/eggrolls+020.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXJ6jp8eESJFGjCb5Bg1fDgkMeChkpLxdr3XgrPm18P6tyIu5UEmmozoEiFiukxoO2DayyNnZh5blz9erhDAtOqrx6MrV98kAWUacgNEmp5B3UqeMBCPhXKhoAlUHGGiQcxM4dLfITxBM/s320/eggrolls+020.jpg" alt="" id="BLOGGER_PHOTO_ID_5332569618654267906" border="0" /></a>These are store bought egg roll wrappers that make your life beautiful and happy with rays of sunshine and leprechauns with pots of gold at the other end of the rainbow. You can find them in the produce section of your grocery store. These are from Target. They are my favorite brand.<br /><br /></div><div style="text-align: center; font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilU_hEaU3RDdx97RGbgvkGmJhqs3fYza-OHICyFho5Wt986uXhaTPkuwQ_K-2jYWv-plAbmGK8Qa5DDGshQG-HFSwnbVyUwKoSj34k-LvYUpEP5T36vH119LVtU2FA_igZdjjCV7VXwnQ/s1600-h/eggrolls+021.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilU_hEaU3RDdx97RGbgvkGmJhqs3fYza-OHICyFho5Wt986uXhaTPkuwQ_K-2jYWv-plAbmGK8Qa5DDGshQG-HFSwnbVyUwKoSj34k-LvYUpEP5T36vH119LVtU2FA_igZdjjCV7VXwnQ/s320/eggrolls+021.jpg" alt="" id="BLOGGER_PHOTO_ID_5332569614865324498" border="0" /></a>Now, lay out your egg roll wrapper and top it with about 2 Tbsp of the veggie mixture. Work fast because if the veggie mixture is hot, it will disintegrate the egg roll wrapper.<br /></div><br /><div style="text-align: center; font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1650Og1tVRr5em5ECUlH9tPjE7bmpnvy06pZP3LYUG_nkUILwiRKnGlRqZU-753KBoXE1twpJGj4J5iA4iqBDxEvqLdnqNUIsTfZ9NXdpny8HKQwrecihyphenhyphenykRZU5KBCnTV7cVz0PJgB8/s1600-h/eggrolls+022.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1650Og1tVRr5em5ECUlH9tPjE7bmpnvy06pZP3LYUG_nkUILwiRKnGlRqZU-753KBoXE1twpJGj4J5iA4iqBDxEvqLdnqNUIsTfZ9NXdpny8HKQwrecihyphenhyphenykRZU5KBCnTV7cVz0PJgB8/s320/eggrolls+022.jpg" alt="" id="BLOGGER_PHOTO_ID_5332569610810432178" border="0" /></a><br />Then top the filling with some shredded chicken (or pork or beef or shrimp, etc.).<br /><br /></div><div style="text-align: center; font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukUpj-fgEkfkp8DALDC4JMOp99-f7So_Bin7yMpcCuykjTxw8iEwC8F9AO9uDpgDDeMlBp9Xjp7QkKhKQPvq-e6d_Q69KYrwwJav84thiKe6f6VhmPP31tBJhp4c3_n_d7LgKp9NPdHY/s1600-h/eggrolls+023.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjukUpj-fgEkfkp8DALDC4JMOp99-f7So_Bin7yMpcCuykjTxw8iEwC8F9AO9uDpgDDeMlBp9Xjp7QkKhKQPvq-e6d_Q69KYrwwJav84thiKe6f6VhmPP31tBJhp4c3_n_d7LgKp9NPdHY/s320/eggrolls+023.jpg" alt="" id="BLOGGER_PHOTO_ID_5332569601798214930" border="0" /></a><br />Roll the egg roll up from the bottom first. Then tuck each side into the roll. Then, before completing the wrap (as shown above), give that little extra corner a swipe of an egg wash mixture (1 egg beaten with 1 Tbsp of water). This will help it stick together.<br /></div><br /><div style="text-align: center; font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6LzuTdrSbT8sbZvX8dhScVLykZUPq_2mwWDgs9IaLy90zyTRVVP1-OOhqs1-bJeikX3KQnSqy6eiUMtaA7MlMFgH66nm_F0THi66LwEs5Hx9f-O0ogOmiYo5PUl54DJiRIpB6xTWw5kw/s1600-h/eggrolls+024.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6LzuTdrSbT8sbZvX8dhScVLykZUPq_2mwWDgs9IaLy90zyTRVVP1-OOhqs1-bJeikX3KQnSqy6eiUMtaA7MlMFgH66nm_F0THi66LwEs5Hx9f-O0ogOmiYo5PUl54DJiRIpB6xTWw5kw/s320/eggrolls+024.jpg" alt="" id="BLOGGER_PHOTO_ID_5332569591897686322" border="0" /></a><br />Now it's time to take your new egg roll baby for a swim in vegetable oil heated to medium. These babies cook QUICK. Seriously, you need to start check for doneness after about 30 seconds on each side. Also, pull them when they're slightly golden, because they'll darken more afterwards.<br /></div><br /><a style="font-weight: bold;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntx4Ey7tvWJCV0BiT6r3pOAd_f3CFvC-dFF-LCsxtSSYuHL0grrIXlQYCfR57QneCbFl546ZCTSebzpUVrFzA8YWCLZK3wdbVk0Rp8iIopEcTqKqcJaw21w2QWJE3gyugUVCaR6DSC0E/s1600-h/eggrolls+025.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhntx4Ey7tvWJCV0BiT6r3pOAd_f3CFvC-dFF-LCsxtSSYuHL0grrIXlQYCfR57QneCbFl546ZCTSebzpUVrFzA8YWCLZK3wdbVk0Rp8iIopEcTqKqcJaw21w2QWJE3gyugUVCaR6DSC0E/s320/eggrolls+025.jpg" alt="" id="BLOGGER_PHOTO_ID_5332569011040559666" border="0" /></a><br /><div style="text-align: center; font-weight: bold;">TADA! Egg Rolls!! YUMMM!<br /></div><br /><div style="text-align: center; font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjloYGb4qC2iBMRDd_wZXpR5BYDy7xG2weAAdc_T3Gy7Ro1YajDzu27UsKZVTpZoPIF2y6c__HgFS0XFQlwG6pUb10M1GXBbVpPvt_v1CW21upAfO0PJpz4m6D0yg3su-gRVDCM5qJ9iCc/s1600-h/eggrolls+027.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjloYGb4qC2iBMRDd_wZXpR5BYDy7xG2weAAdc_T3Gy7Ro1YajDzu27UsKZVTpZoPIF2y6c__HgFS0XFQlwG6pUb10M1GXBbVpPvt_v1CW21upAfO0PJpz4m6D0yg3su-gRVDCM5qJ9iCc/s320/eggrolls+027.jpg" alt="" id="BLOGGER_PHOTO_ID_5332569002672094130" border="0" /></a>Now scramble two eggs in a small pan with some butter.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3LawYdjMklv1w44ijnqqBGc4KDtFL5F8PwWJ8YwB2UoiEOUFS60wAO54K_S5Z0Y1PotZymiorwX1nqQVtyOH8xamhYuSe5H94oMM0V82Ua6SGnvRMeIUhwahxQ02N4303Hdp9vgqbmw/s1600-h/eggrolls+026.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_3LawYdjMklv1w44ijnqqBGc4KDtFL5F8PwWJ8YwB2UoiEOUFS60wAO54K_S5Z0Y1PotZymiorwX1nqQVtyOH8xamhYuSe5H94oMM0V82Ua6SGnvRMeIUhwahxQ02N4303Hdp9vgqbmw/s320/eggrolls+026.jpg" alt="" id="BLOGGER_PHOTO_ID_5332569008395154386" border="0" /></a><br />Now, you have a big ol' pot of white rice and some scrambled eggs and half a pot of veggies and some shredded chicken leftover (well, you should!!). Toss all that meat, those veggies, and eggs into the pot of white rice. Then add about 3 Tbsp of soy sauce.<br /></div><br /><br /><div style="text-align: center; font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVLJAGegVOCuImggZX4roTw4-PGVpjItxfm7nhX7SjkuwnevEYwd_Q4qms6LLgIRdM5IHo4CJO6kICDoTMyL6bjyfll1B9ElhyphenhyphencQPDSzLY_BHeYzAPl72xTY9Rp1gyOY3aUjyimkbc04/s1600-h/eggrolls+028.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVLJAGegVOCuImggZX4roTw4-PGVpjItxfm7nhX7SjkuwnevEYwd_Q4qms6LLgIRdM5IHo4CJO6kICDoTMyL6bjyfll1B9ElhyphenhyphencQPDSzLY_BHeYzAPl72xTY9Rp1gyOY3aUjyimkbc04/s320/eggrolls+028.jpg" alt="" id="BLOGGER_PHOTO_ID_5332568999475235938" border="0" /></a><br />Serve it up with some extra soy sauce and some sweet and sour sauce for the egg rolls. Or, however you'd like really. I'm not that bossy! :-)<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1J3QlohGeLyEpLsoauZkWqNaUTAxd_iUkXOsTCJ_wN7ZC_Fgj5S8t9OT5zir4wKzt_qrrGyTKn3snzi-3ddWs7skiRAaXnGMrv8plmbrBoaaBFar8jbuHCsNf0VV5aRKom3-7YL1Nrk/s1600-h/eggrolls+031.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI1J3QlohGeLyEpLsoauZkWqNaUTAxd_iUkXOsTCJ_wN7ZC_Fgj5S8t9OT5zir4wKzt_qrrGyTKn3snzi-3ddWs7skiRAaXnGMrv8plmbrBoaaBFar8jbuHCsNf0VV5aRKom3-7YL1Nrk/s320/eggrolls+031.jpg" alt="" id="BLOGGER_PHOTO_ID_5332568996834063762" border="0" /></a><br />Oh, and HURRY before I come and take a bite of your egg roll, too!!Heatherhttp://www.blogger.com/profile/03651152524448168307noreply@blogger.com2tag:blogger.com,1999:blog-6200484931918020630.post-4674985055367858862009-01-14T12:31:00.001-06:002009-07-05T20:00:06.615-05:00Oriental Noodles<span style="color: rgb(51, 0, 153);">This is a yummy meal that I lost the original recipe for. So, we have just adjusted it to our tastes. It's quick and easy. Also, it gets some good veggies into the kiddos.</span><br /><br /><span style="font-weight: bold; color: rgb(51, 0, 153);">The Ingredients:<br /></span><br /><span style="color: rgb(51, 0, 153);">1 head broccoli, chopped into bite-size pieces</span><br /><span style="color: rgb(51, 0, 153);">1 C. carrots, chopped into bite-size pieces</span><br /><span style="color: rgb(51, 0, 153);">16 oz. linguine noodles</span><br /><span style="color: rgb(51, 0, 153);">1-2 lbs. sirloin steak, sliced into bite size pieces (I use stir-fry meat)</span><br /><span style="color: rgb(51, 0, 153);">3/4 bottle (16 oz.) Italian dressing</span><br /><span style="color: rgb(51, 0, 153);">1/4 C. teriyaki sauce</span><br /><span style="color: rgb(51, 0, 153);">1/2 tsp. ground ginger</span><br /><span style="color: rgb(51, 0, 153);">salt and pepper to taste</span><span style="font-weight: bold; color: rgb(51, 0, 153);"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span><br /><br /><a style="color: rgb(51, 0, 153);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT5xmzHKItsSj_0ZwuwE8Cdyk6teyDl13CWkTnO4Png_wz9P8E1nP37HHHwj71mcwgXUzc3xl9ewbE07SqWajPzXA24zTEKadSj55oAx9F4vk3XZvys3HY30XZFpLU83jpr-ZpNLBhNP5l/s1600-h/IMG_3729.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT5xmzHKItsSj_0ZwuwE8Cdyk6teyDl13CWkTnO4Png_wz9P8E1nP37HHHwj71mcwgXUzc3xl9ewbE07SqWajPzXA24zTEKadSj55oAx9F4vk3XZvys3HY30XZFpLU83jpr-ZpNLBhNP5l/s320/IMG_3729.JPG" alt="" id="BLOGGER_PHOTO_ID_5291220394342595842" border="0" /></a><br /><span style="font-weight: bold; color: rgb(51, 0, 153);">Let's Get Cookin:<br /><br /><br /></span><span style="color: rgb(51, 0, 153);">1.) First, get all of your chopping done and bring 1 pot of salted water to a boil.</span><br /><br /><br /><div style="text-align: center; color: rgb(51, 0, 153);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBjcus7rH5UZNfIvHSVX2_N3mU03686LjC4DCxhXQiwcna4DnsgjyLuvOFoB1sGHFtbJ4GoGiQER8nFjMozyleJKV6stj1xVJMYCJVK0PPimUq-55ovo32z4YwYa91tC53dfuXjlomYTPP/s1600-h/IMG_3732.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBjcus7rH5UZNfIvHSVX2_N3mU03686LjC4DCxhXQiwcna4DnsgjyLuvOFoB1sGHFtbJ4GoGiQER8nFjMozyleJKV6stj1xVJMYCJVK0PPimUq-55ovo32z4YwYa91tC53dfuXjlomYTPP/s320/IMG_3732.JPG" alt="" id="BLOGGER_PHOTO_ID_5291220389027229010" border="0" /></a><br />bite-size pieces of broccoli<br /></div><br /><br /><div style="text-align: center; color: rgb(51, 0, 153);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRzLUSdRu289XSDm-DWXIccTNAp0w5xWg8G-PNkkDXjyrlrnCb4hw322WxJlw_AYFN2NEmgJoFjH5l8FWbewRQU9kiCk6IwUrhJQsAUoSF2dhLo-LkNL2Ps97rexenhL8xDhw094_j9BHD/s1600-h/IMG_3736.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRzLUSdRu289XSDm-DWXIccTNAp0w5xWg8G-PNkkDXjyrlrnCb4hw322WxJlw_AYFN2NEmgJoFjH5l8FWbewRQU9kiCk6IwUrhJQsAUoSF2dhLo-LkNL2Ps97rexenhL8xDhw094_j9BHD/s320/IMG_3736.JPG" alt="" id="BLOGGER_PHOTO_ID_5291220062030814146" border="0" /></a><br />bite-size carrot pieces<br /></div><div style="text-align: center; color: rgb(51, 0, 153);"><br /></div><div style="text-align: center; color: rgb(51, 0, 153);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvtfp1O4rfYtdLZbbZDM0cqWoL7ZRvXanB5mWBiuseGMwKEYke_1hWUy16BrmUjEp7sMpU8FIzt75mCB6AKjN_6EVzdjpRBgjN2Zbz8jiOfItIsKkVuTmTuSVf-rJ0DlcnVCnP-LOl5Ue/s1600-h/IMG_3735.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvtfp1O4rfYtdLZbbZDM0cqWoL7ZRvXanB5mWBiuseGMwKEYke_1hWUy16BrmUjEp7sMpU8FIzt75mCB6AKjN_6EVzdjpRBgjN2Zbz8jiOfItIsKkVuTmTuSVf-rJ0DlcnVCnP-LOl5Ue/s320/IMG_3735.JPG" alt="" id="BLOGGER_PHOTO_ID_5291220068550249250" border="0" /></a>make sure the water is salted<br /></div><br /><span style="color: rgb(51, 0, 153);">2.) Spray a skillet or saute pan with cooking spray (or add 2 tsps. vegetable oil) and brown your steak pieces. Tip: Cook the steak on screaming hot heat to get a nice char on the outside. As soon as both sides are brown- take the meat off the burner! This will give you tender on the inside and yummy flavor on the outside. Also, add linguine to the boiling salted water.</span><br /><br /><div style="text-align: center; color: rgb(51, 0, 153);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-inNuqEuKHb2vQYO0LcHinMCLKX4KKPwKHkNdvepQvOEo_5jSi-pKfbyagglwfeOALNb-RTiwEgREqR0g4PoiX9ZY6g7J2QxjHSOQw7UQdBVeNsvRxQFVInokPSWuLUKfH-sIkak4njVP/s1600-h/IMG_3733.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-inNuqEuKHb2vQYO0LcHinMCLKX4KKPwKHkNdvepQvOEo_5jSi-pKfbyagglwfeOALNb-RTiwEgREqR0g4PoiX9ZY6g7J2QxjHSOQw7UQdBVeNsvRxQFVInokPSWuLUKfH-sIkak4njVP/s320/IMG_3733.JPG" alt="" id="BLOGGER_PHOTO_ID_5291220077951578130" border="0" /></a>Don't turn it until it's completely brown on one side<br /><br /></div><div style="text-align: center; color: rgb(51, 0, 153);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6Q4Lv1e7J9wHhLEgY7ZKCrrGX7VfRaKdW9EvsDD4eYpFWc3WMHJXdP2-KXxT_a9LmVHdiuhN_pAiOJ3RCCvTxf9-j6alIL-dlC7qxW6ZFQT5h-DDWJGWBlPSdjxnLHl-i9Cd9MLD462g/s1600-h/IMG_3738.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6Q4Lv1e7J9wHhLEgY7ZKCrrGX7VfRaKdW9EvsDD4eYpFWc3WMHJXdP2-KXxT_a9LmVHdiuhN_pAiOJ3RCCvTxf9-j6alIL-dlC7qxW6ZFQT5h-DDWJGWBlPSdjxnLHl-i9Cd9MLD462g/s320/IMG_3738.JPG" alt="" id="BLOGGER_PHOTO_ID_5291220056130993842" border="0" /></a>Add the linguine to an UNCOVERED pot<br /><br /></div><div style="text-align: center; color: rgb(51, 0, 153);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMTRu003U51czv92nyK4y3zevYDoxQWuE4ZQ6g8vQNleMYVyYbonJ5JO5_P-D_EJdIEyesfUhrzEIt5jEC511SruLfAC86N4a8AoSnD2BmTaontc0xusvojkM9R2m66nEltWb400w3ECM/s1600-h/IMG_3739.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbMTRu003U51czv92nyK4y3zevYDoxQWuE4ZQ6g8vQNleMYVyYbonJ5JO5_P-D_EJdIEyesfUhrzEIt5jEC511SruLfAC86N4a8AoSnD2BmTaontc0xusvojkM9R2m66nEltWb400w3ECM/s320/IMG_3739.JPG" alt="" id="BLOGGER_PHOTO_ID_5291220048555209154" border="0" /></a><br />This is how it will look when it's done<br /></div><div style="text-align: center; color: rgb(51, 0, 153);"><br /></div><br /><br /><span style="color: rgb(51, 0, 153);">3.) After the skillet has cooled considerably dump your italian dressing, teriyaki sauce, and ginger into the skillet with the beef. Mix it up and try to scrape up a big of the yummies on the bottom of the skillet.</span><br /><div style="text-align: center; color: rgb(51, 0, 153);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnrOr5WIw8LhxNaG1rlEuRe_PydHnI1twbMyVbLsm_5Oeb9DZqo-Elu_4y77FtO5CBzDNj3k6AAxamxxtofb0RJnll7YXHCzNiLWB6YKJ_z3jlEZgBQWrw5PTudB4UmcqmC1JJ3fHhy7r/s1600-h/IMG_3743.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnrOr5WIw8LhxNaG1rlEuRe_PydHnI1twbMyVbLsm_5Oeb9DZqo-Elu_4y77FtO5CBzDNj3k6AAxamxxtofb0RJnll7YXHCzNiLWB6YKJ_z3jlEZgBQWrw5PTudB4UmcqmC1JJ3fHhy7r/s320/IMG_3743.JPG" alt="" id="BLOGGER_PHOTO_ID_5291219411263150098" border="0" /></a>Doesn't it look yummy?<br /><br /><div style="text-align: left;">4.) Add the carrots and broccoli to the pot of water and noodles during the last 2-3 minutes of cooking. This will allow them to become tender enough to bite but still retain their pretty color and nutrients.<br /></div></div><br /><a style="color: rgb(51, 0, 153);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCM03fTwBqnr9RedLE7f498sl1pqEyb_dswJS2pMDhkFuqsrkP3cztcpXZ4yKwfattbexR4H1W4DXcBAyt8vv3_8xgZdghJgZoDjGXy3ySmX70JdmyM8XNnZN_nkobLtUjACi0CxGAlkDK/s1600-h/IMG_3744.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCM03fTwBqnr9RedLE7f498sl1pqEyb_dswJS2pMDhkFuqsrkP3cztcpXZ4yKwfattbexR4H1W4DXcBAyt8vv3_8xgZdghJgZoDjGXy3ySmX70JdmyM8XNnZN_nkobLtUjACi0CxGAlkDK/s320/IMG_3744.JPG" alt="" id="BLOGGER_PHOTO_ID_5291219422459743490" border="0" /></a><br /><span style="color: rgb(51, 0, 153);">5.) Strain the noodle and veggie mixture and return back to the hot pot. Then mix in the meat and sauce mixture.</span><br /><br /><a style="color: rgb(51, 0, 153);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPaAru3kO9kQ4Y31PB_hyphenhyphen5LqDbLQFOY-ocEaQGSGMvzCiSNcVZGGDBYyHrb16rh-DCeLvvMznrrK1qqEAQtZXx8lWqiWqCjT9kZ5zsuBXO4V23WyWZNBYhUKWfGxjGb8tOVvOepEYOeR3T/s1600-h/IMG_3745.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPaAru3kO9kQ4Y31PB_hyphenhyphen5LqDbLQFOY-ocEaQGSGMvzCiSNcVZGGDBYyHrb16rh-DCeLvvMznrrK1qqEAQtZXx8lWqiWqCjT9kZ5zsuBXO4V23WyWZNBYhUKWfGxjGb8tOVvOepEYOeR3T/s320/IMG_3745.JPG" alt="" id="BLOGGER_PHOTO_ID_5291219429327529298" border="0" /></a><a style="color: rgb(51, 0, 153);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKej9vXNjejR8L5bIqapEwZ3BTYfJ1futzAHf3Zw4FVkg-ld4Hk4hHdNiUDFG9etDuEXYfilO7UV0R4m0q05LNBxgCfJgDVIizSaDFumrJeMU3bwEOp9lD6u2x3olLF6piQr8G7Hwga5Pf/s1600-h/IMG_3746.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKej9vXNjejR8L5bIqapEwZ3BTYfJ1futzAHf3Zw4FVkg-ld4Hk4hHdNiUDFG9etDuEXYfilO7UV0R4m0q05LNBxgCfJgDVIizSaDFumrJeMU3bwEOp9lD6u2x3olLF6piQr8G7Hwga5Pf/s320/IMG_3746.JPG" alt="" id="BLOGGER_PHOTO_ID_5291219443818624914" border="0" /></a><br /><div style="text-align: left; color: rgb(51, 0, 153);">6.) Enjoy!! We usually serve this with some frozen egg rolls on the side. But, it's still super yummy and filling by itself.<br /><br /></div><a style="color: rgb(51, 0, 153);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQmR-ssgp7JoyGpyN57DtzJTSz_PytFy1bOvK4lE-553SbaOrwLK2BQd8KsLRGEwug-bb3O8ukRYgIpyOMuXfXWS__YwvNcIEM66w280_jWPabpBec2YpF0-p1el1FK8jcjd0b1AiUNfp/s1600-h/IMG_3749.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIQmR-ssgp7JoyGpyN57DtzJTSz_PytFy1bOvK4lE-553SbaOrwLK2BQd8KsLRGEwug-bb3O8ukRYgIpyOMuXfXWS__YwvNcIEM66w280_jWPabpBec2YpF0-p1el1FK8jcjd0b1AiUNfp/s320/IMG_3749.JPG" alt="" id="BLOGGER_PHOTO_ID_5291219449802233618" border="0" /></a>Heatherhttp://www.blogger.com/profile/03651152524448168307noreply@blogger.com2tag:blogger.com,1999:blog-6200484931918020630.post-29623654590761753472009-01-08T22:21:00.001-06:002009-07-05T19:59:51.517-05:00Moroccan Chicken and Olives<span style="color: rgb(0, 102, 0);"><span style="font-weight: bold;">If there is one reason (aside from our son) that I am most thankful for meeting J. it's for this chicken. He and his roommate from college (and childhood friend, to boot) came up with this yummy recipe when they were missing their mommy's homemade Moroccan food (because J. is, of course, Moroccan).<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0kKSelXkPb-VCy9twB-9Y8PBiRAxyq65dBFQnUHmsMU5riWvB3EVU21ux-dDkPLy-N0fIRpFcgggTtpWltqBbgD6XyJoDfV0vi2-_OQ5yp7Gh9kl83An88XpAn6yed8UE-bOBnOPgSsp/s1600-h/IMG_3668.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0kKSelXkPb-VCy9twB-9Y8PBiRAxyq65dBFQnUHmsMU5riWvB3EVU21ux-dDkPLy-N0fIRpFcgggTtpWltqBbgD6XyJoDfV0vi2-_OQ5yp7Gh9kl83An88XpAn6yed8UE-bOBnOPgSsp/s320/IMG_3668.JPG" alt="" id="BLOGGER_PHOTO_ID_5289145077465622578" border="0" /></a><span style="color: rgb(0, 102, 0);"><span style="font-weight: bold;">Ingredients:<br /><br />2 1/2 large onions (or 2 large 1 small, as you see pictured)<br />1 bunch parsley<br />1 bunch cilantro<br />2 cloves of garlic<br />1 tsp. turmeric<br />1 tsp. cumin<br />1 Tbsp. veg. oil</span></span><br /><span style="color: rgb(0, 102, 0);"><span style="font-weight: bold;">juice of 1 lime<br />salt & pepper<br /></span></span><span style="color: rgb(0, 102, 0);"><span style="font-weight: bold;">4 large chicken breasts (the orignal recipes calls for a cut-up fryer chicken, but we're figure friendly around here)<br />1 C. water<br />4 chicken bouillon cubes</span></span><br /><span style="color: rgb(0, 102, 0);"><span style="font-weight: bold;">2 small jars green onions</span></span><br /><span style="color: rgb(0, 102, 0);"><span style="font-weight: bold;">1 loaf of French Bread or bolillos for serving</span></span><br /><br /><span style="font-weight: bold;"><span style="color: rgb(0, 102, 0);">Let's Get Cookin':<br /><br />1.) I use a food processor for this, but you're more than welcome to get your dice on! Chop up into a chunky paste (think picante sauce) your onions, garlic, parsley, and cilantro. Then, mix in your salt, pepper, turmeric, cumin, oil, and the juice of half your lime. Put that all into a big soup pot. </span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9x5ltOuL30HdHJ5ktBZa-Znww7Y8rLO7dhx7yR8XhFjUfN4sFBgcSMnHPJ70g-jQ3IJy9cClNds71FAOcVXS32E_qys6h82o7K2ijph6g579Okvky9U56jx0d0TcURCG7x640iSKu4jK/s1600-h/IMG_3669.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9x5ltOuL30HdHJ5ktBZa-Znww7Y8rLO7dhx7yR8XhFjUfN4sFBgcSMnHPJ70g-jQ3IJy9cClNds71FAOcVXS32E_qys6h82o7K2ijph6g579Okvky9U56jx0d0TcURCG7x640iSKu4jK/s320/IMG_3669.JPG" alt="" id="BLOGGER_PHOTO_ID_5289145079193066610" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9uoQlJYGT_jMGRZ08r8fCsZeLllZV-V7Nya_rRL4E0ZXjSIonzefgvGVZ-NxdTjAcM93QO3PQxHwyPteG8s_oLCAs2bKkCtwU7wo24TSf8xJgeDlLTQBrxiMyaqI-F9nTAFCHDeXR27Uj/s1600-h/IMG_3670.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9uoQlJYGT_jMGRZ08r8fCsZeLllZV-V7Nya_rRL4E0ZXjSIonzefgvGVZ-NxdTjAcM93QO3PQxHwyPteG8s_oLCAs2bKkCtwU7wo24TSf8xJgeDlLTQBrxiMyaqI-F9nTAFCHDeXR27Uj/s320/IMG_3670.JPG" alt="" id="BLOGGER_PHOTO_ID_5289145087727080834" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Jc-KWiYkAMuXhFFrxElIgHf_-6bLRwSgLel4MdN6hQ6c_MIsWNNHIW_x5f7yg9PM3mafOpz1f6woJDwfVP-hl2H_mNidRrdSnCwhL6YSP4HyV2ibOD0W7ZFjlhp8GYJyURIOVqvQAEVr/s1600-h/IMG_3671.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Jc-KWiYkAMuXhFFrxElIgHf_-6bLRwSgLel4MdN6hQ6c_MIsWNNHIW_x5f7yg9PM3mafOpz1f6woJDwfVP-hl2H_mNidRrdSnCwhL6YSP4HyV2ibOD0W7ZFjlhp8GYJyURIOVqvQAEVr/s320/IMG_3671.JPG" alt="" id="BLOGGER_PHOTO_ID_5289145098534729202" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBXyJ_3eCuahG9DEmt4qP3lq1xOQWJwUrJze7vaWODB59csYhe6RnMkPAbquYB6dpinOyg89Il530uoatt7aVU3cbpDccKHLdU9E5I_H9XjGGziaaUTM9NC4sNjbaKSTTMAiBNg-pb04v/s1600-h/IMG_3672.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaBXyJ_3eCuahG9DEmt4qP3lq1xOQWJwUrJze7vaWODB59csYhe6RnMkPAbquYB6dpinOyg89Il530uoatt7aVU3cbpDccKHLdU9E5I_H9XjGGziaaUTM9NC4sNjbaKSTTMAiBNg-pb04v/s320/IMG_3672.JPG" alt="" id="BLOGGER_PHOTO_ID_5289144805181774482" border="0" /></a><br /><span style="font-weight: bold;"><span style="color: rgb(0, 102, 0);">2.) Turn the heat on high and add in your chicken breasts, 1 C</span></span><span style="font-weight: bold;"><span style="color: rgb(0, 102, 0);">. water, and bouillon. Put a lid on it and let the pot of yummy stuff come to a hard rolling boil. Then turn the heat down to about medium-low (setting 3 or 4 on my electric stove) and let it simmer until the chicken is about done (I let it go about 30 minutes so it's tender). When you turn the heat down to m</span></span><span style="font-weight: bold;"><span style="color: rgb(0, 102, 0);">edium-low, go ahead and preheat your oven to 325 degrees Fahrenheit.<br /><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmVrVv0c3SCJS6p6l6bai_j16Wlye1KslZsisVD9m9M0TmYgd2BAmonEoXzpU-B1AyN4cNpZuPnzL4o_WBXh8b393nj99JE0bZYVgrLrYO-zRG2wwyPoD0VLbQHnVzXb-LCsF0aAd-WCv/s1600-h/IMG_3673.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmVrVv0c3SCJS6p6l6bai_j16Wlye1KslZsisVD9m9M0TmYgd2BAmonEoXzpU-B1AyN4cNpZuPnzL4o_WBXh8b393nj99JE0bZYVgrLrYO-zRG2wwyPoD0VLbQHnVzXb-LCsF0aAd-WCv/s320/IMG_3673.JPG" alt="" id="BLOGGER_PHOTO_ID_5289144813702449474" border="0" /></a><span style="font-weight: bold;">After you add the chicken<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7k90l1AaIVpZ_N7VX591eyAVeHX7Av6C3JIs2jSV9mX48VER1ma8rbMDL7w4xzokXQfyAr5gJzIFdTBCJ-TYTDp-169M8NpNyDac-g5SQ-I5GLP4E-aqvGGEFU7PFmKKbmlVwrxn2h01T/s1600-h/IMG_3674.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7k90l1AaIVpZ_N7VX591eyAVeHX7Av6C3JIs2jSV9mX48VER1ma8rbMDL7w4xzokXQfyAr5gJzIFdTBCJ-TYTDp-169M8NpNyDac-g5SQ-I5GLP4E-aqvGGEFU7PFmKKbmlVwrxn2h01T/s320/IMG_3674.JPG" alt="" id="BLOGGER_PHOTO_ID_5289144819226561970" border="0" /></a><span style="font-weight: bold;">After you add the water</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PZ8yG8dPj4ER2eKIjiebw6WImvBiokFhkuaMkaG3-JlZ8W8RpakLycZ7GmqpYmtkAW5lQkKl2UVgecILfN6nB2khLLCegt0q_0DIx3FwCpDxFqSpNak6RH8CRviU_YE_qz2nC4AVK4b2/s1600-h/IMG_3676.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PZ8yG8dPj4ER2eKIjiebw6WImvBiokFhkuaMkaG3-JlZ8W8RpakLycZ7GmqpYmtkAW5lQkKl2UVgecILfN6nB2khLLCegt0q_0DIx3FwCpDxFqSpNak6RH8CRviU_YE_qz2nC4AVK4b2/s320/IMG_3676.JPG" alt="" id="BLOGGER_PHOTO_ID_5289144833431745970" border="0" /></a><span style="font-weight: bold;">The thick yummy rolling boil of goodness<br /><br /></span></div><span style="font-weight: bold;"><span style="color: rgb(0, 102, 0);">3.) Take the chicken out of the pot of goodness and put it on a foil lined baking sheet. Then stick it in that waiting oven. In the mean time, add your olives plus their juic</span></span><span style="font-weight: bold;"><span style="color: rgb(0, 102, 0);">e to the pot on the stove and crank up the heat til the pot of yummy is rockin' and rollin' ... or just, ya know, a rolling bubble.</span></span><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwm-Vj7it1e6q56Hfdxfra3Lse8LIbqn1QtUcpe_Ns1Ns83DBmgoY7paqFw4g3ud4WUTezXi8p4BHONWAZLk60M26z-wKRM1qXNsRpiepDBSoBcUiRNl3OoRSeQ0KJiAISp2P9Zadcz8LP/s1600-h/IMG_3677.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwm-Vj7it1e6q56Hfdxfra3Lse8LIbqn1QtUcpe_Ns1Ns83DBmgoY7paqFw4g3ud4WUTezXi8p4BHONWAZLk60M26z-wKRM1qXNsRpiepDBSoBcUiRNl3OoRSeQ0KJiAISp2P9Zadcz8LP/s320/IMG_3677.JPG" alt="" id="BLOGGER_PHOTO_ID_5289144580321863186" border="0" /></a><span style="font-weight: bold;">The cooked chicken waiting to get a tan in the oven<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPs1YFNUDJnmzdF1MlTqc8eBAXCHwoMWvUN1FA8VAcXV8QSzZP_X-8t4ZNpz-s9VKyIIbnuw0T9HubZDu7Onoxggm7ztKVIyfLsY9yRDyqeHei5tTmt3yzQbo1C6DVztpp70C6We-bnK-/s1600-h/IMG_3679.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPs1YFNUDJnmzdF1MlTqc8eBAXCHwoMWvUN1FA8VAcXV8QSzZP_X-8t4ZNpz-s9VKyIIbnuw0T9HubZDu7Onoxggm7ztKVIyfLsY9yRDyqeHei5tTmt3yzQbo1C6DVztpp70C6We-bnK-/s320/IMG_3679.JPG" alt="" id="BLOGGER_PHOTO_ID_5289144568500936034" border="0" /></a><span style="font-weight: bold;">The olive sauce -pre rolling boil and thick yummy-ness</span><br /><span style="font-weight: bold;"><br /></span></div><span style="font-weight: bold;"><span style="color: rgb(0, 102, 0);">4.) After about 5 minutes, add your bread to the oven to get </span></span><span style="font-weight: bold;"><span style="color: rgb(0, 102, 0);">warm and crusty. 5 minutes after that take the chicken and bread out of the oven.</span></span><span style="font-weight: bold;"><span style="color: rgb(0, 102, 0);"> By this time your olive sauce should be nice and thick.<br /><br /></span></span><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwRC4zz2bUgsDfGoxfbiU23L_hR8KAu9_Yt_dy44QVNaGLIGG-EqyCPxC3r_REdkubbPUaEOXpN3t-KFevFMl2MBVocwUbLyBJ1Wiu8eN-3srbGnEaiagzkF3k2Q8gUDvLq5W2O1RcVEHF/s1600-h/IMG_3680.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwRC4zz2bUgsDfGoxfbiU23L_hR8KAu9_Yt_dy44QVNaGLIGG-EqyCPxC3r_REdkubbPUaEOXpN3t-KFevFMl2MBVocwUbLyBJ1Wiu8eN-3srbGnEaiagzkF3k2Q8gUDvLq5W2O1RcVEHF/s320/IMG_3680.JPG" alt="" id="BLOGGER_PHOTO_ID_5289144563423241666" border="0" /></a><span style="font-weight: bold;">That beautiful chicken breast after the oven<br /></span></div><br /><span style="font-weight: bold;"><span style="color: rgb(0, 102, 0);">5.) Here's how you serve it. We eat a small dinner salad on t</span></span><span style="font-weight: bold;"><span style="color: rgb(0, 102, 0);">he side.<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHoJL5n862Dh2I63l_4FPy7yqiZc6u6mVX5Djy3AQrYOWCRlJBaI8vPe5429B5JkiNOblqwE-7z_TlvXB8YpBNRg8h6QJ5WsVDRAh1FH69xDW5KY2zEPlVJFJyNOKObE9E531BJseYOCv/s1600-h/IMG_3681.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpHoJL5n862Dh2I63l_4FPy7yqiZc6u6mVX5Djy3AQrYOWCRlJBaI8vPe5429B5JkiNOblqwE-7z_TlvXB8YpBNRg8h6QJ5WsVDRAh1FH69xDW5KY2zEPlVJFJyNOKObE9E531BJseYOCv/s320/IMG_3681.JPG" alt="" id="BLOGGER_PHOTO_ID_5289144559319419474" border="0" /></a><br /><div style="text-align: center;"><span style="font-weight: bold;"><span style="color: rgb(0, 102, 0);">Happy eating!!</span></span><br /></div>Heatherhttp://www.blogger.com/profile/03651152524448168307noreply@blogger.com0tag:blogger.com,1999:blog-6200484931918020630.post-53838867961002490762009-01-08T11:33:00.001-06:002009-07-05T19:59:30.116-05:00Honey-Mustard Chicken with Tater Wedges<span style="font-weight: bold; color: rgb(0, 102, 0);">This is a recipe I politely borrowed from Rachael Ray ('cause ya'll know I have her on speed dial!). But, we changed it up a bit to suit the tastes of our family (and toddler).</span><br /><br /><span style="font-weight: bold; color: rgb(0, 102, 0);">Ingredients:</span><br /><br /><table style="color: rgb(0, 102, 0);" width="100%" border="0" cellpadding="0" cellspacing="0"><tbody><tr valign="top"></tr><tr valign="top"><td align="center"> <span id="ingredient"><table border="0" cellpadding="0" cellspacing="0"><tbody><tr valign="top"><td valign="top" width="4" align="center"><img src="http://www.rachaelraymag.com/images/grp_edr_orangeblt.gif" /></td><td width="2"><br /></td><td class="ingredients" width="278" align="left"> 3 tablespoons honey</td></tr></tbody></table></span> <span id="ingredient"><table border="0" cellpadding="0" cellspacing="0"><tbody><tr valign="top"><td valign="top" width="4" align="center"><img src="http://www.rachaelraymag.com/images/grp_edr_orangeblt.gif" /></td><td width="2"><br /></td><td class="ingredients" width="278" align="left"> 3 tablespoons Grey Poupon mustard</td></tr></tbody></table></span> <span id="ingredient"><table border="0" cellpadding="0" cellspacing="0"><tbody><tr valign="top"><td valign="top" width="4" align="center"><img src="http://www.rachaelraymag.com/images/grp_edr_orangeblt.gif" /></td><td width="2"><br /></td><td class="ingredients" width="278" align="left"> 2 tablespoons vegetable oil</td></tr></tbody></table></span> <span id="ingredient"><table border="0" cellpadding="0" cellspacing="0"><tbody><tr valign="top"><td valign="top" width="4" align="center"><img src="http://www.rachaelraymag.com/images/grp_edr_orangeblt.gif" /></td><td width="2"><br /></td><td class="ingredients" width="278" align="left"> 2 limes, 1 juiced and 1 cut into 8 wedges</td></tr></tbody></table></span> <span id="ingredient"><table border="0" cellpadding="0" cellspacing="0"><tbody><tr valign="top"><td valign="top" width="4" align="center"><img src="http://www.rachaelraymag.com/images/grp_edr_orangeblt.gif" /></td><td width="2"><br /></td><td class="ingredients" width="278" align="left"> 4 skinless, boneless chicken breasts<br /></td></tr></tbody></table></span> </td><td align="center"> <span id="ingredient"><table border="0" cellpadding="0" cellspacing="0"><tbody><tr valign="top"><td valign="top" width="4" align="center"><img src="http://www.rachaelraymag.com/images/grp_edr_orangeblt.gif" /></td><td width="2"><br /></td><td class="ingredients" width="278" align="left"> 2 large baking potatoes<br /></td></tr></tbody></table></span> <span id="ingredient"><table border="0" cellpadding="0" cellspacing="0"><tbody><tr valign="top"><td valign="top" width="4" align="center"><img src="http://www.rachaelraymag.com/images/grp_edr_orangeblt.gif" /></td><td width="2"><br /></td><td class="ingredients" width="278" align="left"> 3 tablespoons extra-virgin olive oil</td></tr></tbody></table></span> <span id="ingredient"><table border="0" cellpadding="0" cellspacing="0"><tbody><tr valign="top"><td valign="top" width="4" align="center"><img src="http://www.rachaelraymag.com/images/grp_edr_orangeblt.gif" /></td><td width="2"><br /></td><td class="ingredients" width="278" align="left"> Salt and pepper</td></tr></tbody></table></span> <span id="ingredient"><table border="0" cellpadding="0" cellspacing="0"><tbody><tr valign="top"><td valign="top" width="4" align="center"><img src="http://www.rachaelraymag.com/images/grp_edr_orangeblt.gif" /></td><td width="2"><br /></td><td class="ingredients" width="278" align="left"> 2 tablespoons chopped green onions<br /></td></tr></tbody></table></span></td></tr></tbody></table><br /><span style="font-weight: bold; color: rgb(0, 102, 0);">Let's get started:</span><br /><br /><span style="color: rgb(0, 102, 0);">1.) </span><span style="color: rgb(0, 102, 0);" class="content">In a resealable plastic bag, combine the honey, mustard, oil and lime juice. Add the chicken and let marinate at room temperature for 20 minutes. Please, do not let the poor chicken sit in that lime juice for longer than 20 minutes or it will start cooking it and you'll have some yucky overcooked meat on your hands.<br /><br />2.) </span><span style="color: rgb(0, 102, 0);" class="content">Meanwhile, bring the potatoes to a boil in a pot of salted </span><span style="color: rgb(0, 102, 0);" class="content">water. Cook the potatoes for 20 minutes, then drain and let cool slightly. Slice the potatoes lengthwise into 1-inch wedges. Transfer to a bowl and gently toss with the olive oil; season with salt and pepper. This is also the perfect time to spice things up. We added a pinch or two of crushed red pepper (ya know, cause we're rebels like that).<br /><br />3.) </span><span style="color: rgb(0, 102, 0);" class="content">Preheat a grill to medium-high. Add the chicken and potatoes, cover the grill and cook for 10 minutes on each side. They are done when the juices run cle</span><span style="color: rgb(0, 102, 0);" class="content">ar. 10 minutes is simply a ball park range.<br /><br />4.) </span><span style="color: rgb(0, 102, 0);" class="content">Serve the chicken with the lime wedges and potatoes. Sprinkle the green onions over the potatoes with a dollop of sour cream, if you please.</span><br /><span style="color: rgb(0, 102, 0);" class="content"><br /></span><div style="text-align: center; color: rgb(0, 102, 0);"><span id="ingredient"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsTfXzu0GxhkqGB3lJO6b6ppMadfcVO0QTEeIR6jLYpZfCQkHl-1uY65GDeZEc1sojXmJQLz17bQg6MkAoSrpZtsVG5YRpjqNQDwOITCOwqFRsihBZXYxw2i_8TkZ8VXrGvGnu0zua3QN-/s1600-h/honeyMustardChicken_250.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 250px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsTfXzu0GxhkqGB3lJO6b6ppMadfcVO0QTEeIR6jLYpZfCQkHl-1uY65GDeZEc1sojXmJQLz17bQg6MkAoSrpZtsVG5YRpjqNQDwOITCOwqFRsihBZXYxw2i_8TkZ8VXrGvGnu0zua3QN-/s320/honeyMustardChicken_250.jpg" alt="" id="BLOGGER_PHOTO_ID_5288979293306266754" border="0" /></a></span>photo is courtesy of www.rachaelraymag.com<br /></div><span style="color: rgb(0, 102, 0);" class="content"><br /></span>Heatherhttp://www.blogger.com/profile/03651152524448168307noreply@blogger.com0tag:blogger.com,1999:blog-6200484931918020630.post-55525814286700772742009-01-08T11:10:00.001-06:002009-07-05T19:59:19.038-05:00Fried Tacos<span style="font-weight: bold;"><span style="color: rgb(0, 0, 153);"><span style="font-weight: bold;">This recipe has been in my family for years! And, after searching all over the web for a duplicate, I think it may actually be a family secret (unlike the fudge recipe I thought was my grandma's original recipe until I saw it on the back of the Marshmallow Puff jar named as Fantasy Fudge). This recipe makes for about 4 servings or 2 tacos per person. I usually serve it up with some <span class="blsp-spelling-error" id="SPELLING_ERROR_0">refried</span> beans and taco <span class="blsp-spelling-error" id="SPELLING_ERROR_1">fixins</span>.</span><br /><br />Ingredients:<br /><br /></span></span><span style="color: rgb(0, 0, 153);">1lb. ground beef (the most lean is best, I use 93/7)<br />1 green bell pepper, diced<br />1 tsp. vegetable oil and oil for frying<br />10 slices Velveeta cheese (for sandwiches)<br />8 soft taco size tortillas</span><span style="font-weight: bold;"><span style="color: rgb(0, 0, 153);"><br /><br /><span style="font-weight: bold;">Let's get started:<br /><br /></span></span></span><span style="color: rgb(0, 0, 153);">1.) Brown your hamburger meat. In a s<span class="blsp-spelling-error" id="SPELLING_ERROR_2">eparate</span> saute pan, add the tsp. of oil and the diced bell pepper. Cook until tender. Then combine browned hamburger meat and green pepper in the same pan. Don't forget to season your meat. I just use salt and pepper for this recipe.<br /><br />2.) Add the Velveeta cheese slices to the hot meat mixture. Stir until combined without noticeable cheese chunks.<br /><br />3.) Start slathering the tortillas with the meat and cheese mixture. Leave about 2 inches of area around the edges without meat as the tortillas will puff.</span><span style="color: rgb(0, 0, 153);"><br /><br />4.) Fry the tacos for about 45 seconds on <span class="blsp-spelling-error" id="SPELLING_ERROR_3">each side</span> or until the taco is a medium to golden brown color.<br /><br />Enjoy!</span><span style="font-weight: bold;"><span style="color: rgb(0, 0, 153);"><span style="font-weight: bold;"><br /></span></span></span>Heatherhttp://www.blogger.com/profile/03651152524448168307noreply@blogger.com0