tag:blogger.com,1999:blog-51263744916756834702024-03-14T04:06:37.112-07:00Beth's Best BitesBeth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-5126374491675683470.post-44802747983267253192011-02-07T16:15:00.000-08:002011-02-07T16:21:47.595-08:00Moroccan Roasted VeggiesThis was so easy and so yummy. A great way to get the family eating vegetables that maybe we leave off our table sometimes. <div>1 small Butternut squash</div><div>3 small zucchini squash</div><div>1/2 Red Onion </div><div>1 Aubergine (eggplant; I just love the word Aubergine)</div><div><br /></div><div>I sliced the butternut in half and sprinkled it with the spices, but would recommend that you peel the squash and cube it first; it will work better. </div><div>Cube the other veggies so that everything is about the same size. Toss in a gallon zipper bag. Into the bag add these spices (I probably did about a teaspoon to 2 teaspoons of each. I know it's annoying, but I cook by sight.) Ginger (I use ground ginger in a tube, found in the produce department) minced garlic, chili powder, ground cumin, ground coriander, salt, cinnamon, and ground red pepper. Pour a small splash of a nice olive oil into the bag. Roll the veggies around in the bag to coat. Place veggies on a baking sheet and roast for about 25 minutes at 400 degrees. Check with a fork for tenderness. </div><div><br /></div>Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0tag:blogger.com,1999:blog-5126374491675683470.post-75731905813654518242011-02-06T16:19:00.000-08:002011-02-06T16:21:25.920-08:00Tuesday's Menu; Mark's Bon Voyage meal<span class="Apple-style-span" style="line-height: 15px; "><div class="recipe-meta clrfix" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 14px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 7px; padding-left: 0px; zoom: 1; border-bottom-width: 1px; border-bottom-style: dotted; border-bottom-color: rgb(221, 221, 221); "><h1 class="recipe-title" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 21px; font-weight: bold; font-family: 'trebuchet ms', sans-serif; "><br /></h1><h1 class="recipe-title" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><span class="Apple-style-span" ><span class="Apple-style-span" style="font-weight: normal; ">I'm making this with my risotto that I invented, yes; I'll post that recipe as well. </span></span></h1><h1 class="recipe-title" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 21px; font-weight: bold; font-family: 'trebuchet ms', sans-serif; "><br /></h1><h1 class="recipe-title" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 21px; font-weight: bold; font-family: 'trebuchet ms', sans-serif; "><br /></h1><h1 class="recipe-title" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 21px; font-weight: bold; font-family: 'trebuchet ms', sans-serif; ">Bacon Wrapped Chicken with Blue Cheese and Pecans</h1><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; "><br /></p></div><div class="recipe-image" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; float: right; clear: right; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; "><span class="Apple-style-span" style="font-family: 'trebuchet ms', sans-serif; font-size: 14px; font-weight: bold; "><br />Ingredients</span><img width="160" height="120" src="http://img.foodnetwork.com/FOOD/2008/07/09/TM1815_Bacon-Wrapped-Chicken-with-Blue-Cheese-and-Pecans_med.jpg" style="outline-style: none; outline-width: initial; outline-color: initial; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; border-style: initial; border-color: initial; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; " /></div><div class="rcp-wrap clrfix" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; zoom: 1; clear: left; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; "><ul style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 7px; margin-bottom: 0px; margin-left: 7px; padding-top: 0px; padding-right: 7px; padding-bottom: 0px; padding-left: 7px; line-height: 21px; "><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; ">4 pieces boneless, skinless chicken breast</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; ">Salt and freshly ground black pepper</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; ">1 cup <a href="http://www.foodterms.com/encyclopedia/blue-cheese/index.html" class="crosslink" debug="94 104" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">blue cheese</a> crumbles</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; ">1/4 cup toasted pecans, chopped</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; ">2 scallions, sliced on bias</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; ">4 slices good-quality center cut bacon</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; ">1 tablespoon extra-virgin olive oil</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; ">2 tablespoons butter</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; ">2 tablespoons all-purpose flour</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; ">1 cup <a href="http://www.foodterms.com/encyclopedia/stock/index.html" class="crosslink" debug="337 349" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">chicken stock</a></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; ">1/2 cup half-and-half or <a href="http://www.foodterms.com/encyclopedia/cream/index.html" class="crosslink" debug="380 384" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">cream</a></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; ">2 tablespoons grainy <a href="http://www.foodterms.com/encyclopedia/mustard/index.html" class="crosslink" debug="411 417" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">mustard</a></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: disc; list-style-position: initial; list-style-image: initial; ">Special equipment: toothpicks</li></ul><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 14px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 14px; font-weight: bold; font-family: 'trebuchet ms', sans-serif; ">Directions</h2><div class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; ">Heat the oven to 375 degrees F.</p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><a href="http://www.foodterms.com/encyclopedia/butterfly/index.html" class="crosslink" debug="36 44" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">Butterfly</a> the chicken breast pieces by cutting across the breast but not all the way through. Open the breasts up and pound lightly between parchment paper. <a href="http://www.foodterms.com/encyclopedia/peel/index.html" class="crosslink" debug="193 196" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">Peel</a> paper away and season the meat with salt and pepper.</p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; ">Cover the seasoned chicken cutlets with blue cheese crumbles, pecans and scallions in equal amounts. Roll the chicken, wrap each roll with bacon and secure with toothpicks. Season the outside of the rolls with salt and pepper.</p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; ">Heat the olive oil in skillet over medium-high heat. Brown the chicken evenly all over, 5 to 6 minutes. Transfer the chicken to a small baking sheet, place in the oven and cook 10 minutes more.</p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><a href="http://www.foodterms.com/encyclopedia/melt/index.html" class="crosslink" debug="684 687" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">Melt</a> the butter in the same skillet pan the chicken was seared in over medium heat. <a href="http://www.foodterms.com/encyclopedia/whisk/index.html" class="crosslink" debug="769 773" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">Whisk</a> in flour, cook 1 minute then whisk in stock. Let thicken a minute then whisk in the half-and-half and grain mustard, season with salt and pepper, reduce heat to warm.</p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; ">Halve the chicken and stack to show off the center. Set chicken in <a href="http://www.foodterms.com/encyclopedia/gravy/index.html" class="crosslink" debug="1013 1017" style="outline-style: none; outline-width: initial; outline-color: initial; color: rgb(47, 47, 47); text-decoration: none; cursor: default; ">gravy</a> or pour over top</p></div></div></span>Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0tag:blogger.com,1999:blog-5126374491675683470.post-61719388229180293672011-02-06T16:06:00.000-08:002011-02-06T16:09:22.215-08:00Menus and more menus Monday 2/7/11Moroccan chicken with Polenta<div>I'm dragging an old favorite out of my collection. Trying to make a couple of Mark's favorites for dinner on Monday and Tuesday. It's my last chance to cook for him for quite a while. </div><div><br /></div><div>So; Monday's recipe:</div><div><br /></div><div><span class="Apple-style-span" style="font-family: arial, helvetica, sans-serif; font-size: 12px; "><table width="210" cellpadding="0" cellspacing="0" border="0" align="right"><tbody><tr><td width="40"><img src="http://find.myrecipes.com/recipe/i/hex/clear.gif" width="40" height="1" border="0" alt="" /></td><td align="right"><div class="borderside" align="center" style="border-top-style: solid; border-right-style: solid; border-bottom-style: solid; border-left-style: solid; border-top-color: rgb(204, 204, 187); border-right-color: rgb(204, 204, 187); border-bottom-color: rgb(204, 204, 187); border-left-color: rgb(204, 204, 187); border-top-width: 1px; border-right-width: 1px; border-bottom-width: 1px; border-left-width: 1px; padding-top: 5px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><table cellpadding="0" cellspacing="0" border="0" width="160"><tbody><tr><td class="image_border_border"><table cellpadding="0" cellspacing="1" border="0" width="160"><tbody><tr><td><img src="http://img4.myrecipes.com/static/i/endeca/img_noPhoto150.gif" width="158" height="164" border="0" alt="" /></td></tr></tbody></table></td></tr><tr><td align="right"><span class="photo_credit"></span><br /><img src="http://find.myrecipes.com/recipe/i/hex/clear.gif" width="1" height="4" border="0" alt="" /></td></tr></tbody></table></div></td></tr><tr><td><img src="http://find.myrecipes.com/recipe/i/hex/clear.gif" width="1" height="10" border="0" alt="" /></td></tr></tbody></table><span class="item_header">Moroccan Chicken with Polenta</span><br /><img src="http://find.myrecipes.com/recipe/i/hex/clear.gif" width="1" height="3" border="0" alt="" /><br /><br /><span class="form_font_one">Yield:</span> <span class="form_font_one"> 4 servings (serving size: 1 cup chicken mixture, 3 polenta slices, 1 tablespoon yogurt, 1 tablespoon almonds, and 1 tablespoon cilantro)</span><br /><br /><img src="http://find.myrecipes.com/recipe/i/hex/clear.gif" width="1" height="13" border="0" alt="" /><br /><span class="item_body" style="line-height: 16px; ">2 tablespoons all-purpose flour<br />1 1/2 teaspoons ground cumin<br />1 1/2 teaspoons ground coriander<br />1/2 teaspoon ground red pepper<br />1/4 teaspoon salt<br />1/4 teaspoon ground cinnamon<br />1 pound skinned, boned chicken breast, cut into 1-inch pieces<br />2 teaspoons olive oil<br />3/4 cup low-salt chicken broth<br />1/3 cup raisins<br />1 teaspoon ground turmeric<br />1 (16-ounce) tube wild-mushroom polenta, cut crosswise into 12 slices<br />Cooking spray<br />1/4 cup plain fat-free yogurt<br />1/4 cup sliced almonds, toasted<br />1/4 cup chopped fresh cilantro<br /><br /></span><span class="item_body"><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; ">Combine the first 6 ingredients in a medium bowl; reserve 1 tablespoon flour mixture. Add chicken to flour mixture in bowl; toss gently to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes, stirring frequently. Stir in broth, raisins, and turmeric; bring to a boil. Reduce heat; simmer 8 minutes or until slightly thick.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; ">Preheat broiler. Place polenta slices on a baking sheet coated with cooking spray, and sprinkle with reserved 1 tablespoon flour mixture. Broil 8 minutes or until thoroughly heated. Serve chicken mixture over polenta; top with yogurt, and sprinkle with almonds and cilantro</p></span></span></div>Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0tag:blogger.com,1999:blog-5126374491675683470.post-49377274420101954932011-01-31T10:58:00.000-08:002011-01-31T11:26:01.438-08:00Creole Cakes, Risotto with spinach, mushrooms and gorgonzola Jan 31, 2011Tonight, I'm going to use a chicken that I cooked over the weekend and make one of our 'go to' dinners. Creole Cakes with a Remoulade sauce. I use chicken or turkey in this; depending on what I have on hand. My personal preference is chicken.<div><span class="Apple-style-span" style="font-size: 12px; font-family: arial, helvetica, sans-serif; "><img src="http://find.myrecipes.com/recipe/i/hex/clear.gif" width="1" height="3" border="0" alt="" /></span><br /><br /><span class="Apple-style-span" ><span class="Apple-style-span" ><span class="form_font_one">Yield:</span> <span class="form_font_one"> 4 servings (serving size: 2 cakes and 2 tablespoons sauce)</span></span><br /><br /><span class="Apple-style-span" ><img src="http://find.myrecipes.com/recipe/i/hex/clear.gif" width="1" height="13" border="0" alt="" /></span><br /><span class="item_body" style="line-height: 16px; font-family: arial, helvetica, sans-serif; ">Sauce:<br />1/3 cup plain fat-free yogurt<br />2 tablespoons minced green onions<br />2 tablespoons light mayonnaise<br />1 tablespoon Creole mustard<br />1 tablespoon sweet pickle relish<br />Dash of garlic powder<br />Dash of ground red pepper<br />Cakes:<br />2 (1-ounce) slices white bread<br />3 cups chopped cooked turkey breast<br />1/3 cup minced green onions<br />1/4 cup light mayonnaise<br />1 tablespoon Worcestershire sauce<br />1 teaspoon Cajun seasoning<br />2 large egg whites<br />1 teaspoon vegetable oil<br />Cooking spray<br /><br /></span><span class="item_body" style="font-family: arial, helvetica, sans-serif; "><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; ">To prepare the sauce, combine first 7 ingredients in a small bowl. Chill.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; ">To prepare the cakes, place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1 1/4 cups. Set aside. Combine the turkey and next 5 ingredients (turkey through egg whites). Stir in the breadcrumbs. Divide turkey mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add patties; cook 5 minutes. Turn patties over; cook 5 minutes or until golden brown. Serve with sauce.</p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; ">I'm experimenting a bit tonight with risotto. I have a risotto that I love that has butternut squash, but tonight, I thought I'd try my hand at fresh baby spinach, mushrooms and gorgonzola. I'll take notes as I make it and post the recipe tomorrow if it turns out well. </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; ">An alternate side dish to this would be a rice pilaf and a spinach, pear and poppyseed salad. </p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1em; margin-left: 0px; "><br /></p></span></span><div><br /></div></div>Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0tag:blogger.com,1999:blog-5126374491675683470.post-19500500240039897042011-01-24T13:47:00.000-08:002011-01-24T13:50:11.067-08:00Meatloaf. Yes a humble meatloafThe menu tonight won't have a recipe; there are far more meatloaf recipes on the planet than there are blades of grass. You don't need one from me. <div>I had intended to make a double batch of meatloaf, one for tomorrow night and one to freeze. I was planning on a different meal tonight, but I realized it wasn't going to happen. </div><div><br /></div><div>So, it's meatloaf, potatoes and cabbage for us tonight. A cozy comfort meal for Mark at the end of his first day back at work after having been out sick for far too long. </div><div><br /></div><div><br /></div>Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0tag:blogger.com,1999:blog-5126374491675683470.post-1644135506551793062011-01-23T13:03:00.001-08:002011-01-23T16:23:18.623-08:00Winter Squash Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLCVDrGdEBNddir4DmF5dylsnzGlZIft_-hfv2INbd2CKMWkxWLliqwbINPWsC3Mise3usWsDAi_aDvVtyCo8dXiCbZxK0SEa9sqlhMGsjuPQ3-qNuPizRfhw5H9tu4bT-yl05VhTPCMQ/s1600/DSC_0340.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLCVDrGdEBNddir4DmF5dylsnzGlZIft_-hfv2INbd2CKMWkxWLliqwbINPWsC3Mise3usWsDAi_aDvVtyCo8dXiCbZxK0SEa9sqlhMGsjuPQ3-qNuPizRfhw5H9tu4bT-yl05VhTPCMQ/s320/DSC_0340.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5565539749673652594" /></a><br /><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: medium; font-weight: bold; "><br /><br /></span><span class="Apple-style-span" style="font-size: medium; "><span class="Apple-style-span">Tonight, Chelsea and I are going to make a soup that we made one time and it was such a hit; we decided to make it a Dunnavant regular. The cold weather and the football games make it a great day for a creamy and flavorful soup.</span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAWKtqx-iFA3kJ9NPZrG7sTqEi3_ljZm78LI-Jqu7Qkq5C9a_1SZRuHOG8U2FB6sH3JJthtons2hg54vSW2e7nbUsW6pI9_lZ9Arqg4PJcBJjInAyq6uQmj1qKe2voO-Fdhlz8XqTK_2Y/s200/DSC_0306.JPG" style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 134px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5565540295718976290" /><table cellspacing="0" cellpadding="0" width="460" align="center" border="0" style="font-family: 'Times New Roman'; font-weight: bold; "><tbody><tr><td class="headline" align="left" style="font-family: Arial, Helvetica, sans-serif; font-size: 24px; font-weight: bold; color: rgb(153, 0, 0); padding-top: 25px; padding-bottom: 2px; padding-left: 0px; border-bottom-width: thin; border-bottom-style: solid; border-bottom-color: rgb(0, 0, 0); text-indent: 0px; text-transform: uppercase; "><span id="lblRecipeName">WINTER SQUASH SOUP WITH CHIPOTLE PEPPERS AND CREAM</span></td></tr><tr id="trServings"><td class="bodytext" align="right" height="25" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-weight: normal; color: rgb(0, 0, 0); text-decoration: none; "><i><br /></i></td></tr><tr><td class="deptbody" align="left"> </td></tr><tr><td class="deptbody" align="center"><table id="pnlLinks" cellpadding="0" cellspacing="0" border="0" width="100%"><tbody><tr><td></td></tr></tbody></table><br /></td></tr><tr><td class="deptbody" align="left"><span class="rightColumnLinkRed" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; color: rgb(153, 0, 0); text-align: left; "><b><span id="lblIngredients">Ingredients</span></b></span><span class="rightColumnLinkRed" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; color: rgb(153, 0, 0); text-align: left; "><b>:</b></span></td></tr><tr><td class="bodytext" align="left" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-weight: normal; color: rgb(0, 0, 0); text-decoration: none; "><ul class="bodytext" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-weight: normal; color: rgb(0, 0, 0); text-decoration: none; "><b></b><table cellpagging="0" cellspacing="0" border="0"><tbody><tr><td><li></li></td><td>1 medium butternut squash</td></tr><tr><td><li></li></td><td>1 medium acorn squash</td></tr><tr><td><li></li></td><td>4 tablespoons olive oil</td></tr><tr><td><li></li></td><td>2 carrots, coarsely chopped</td></tr><tr><td><li></li></td><td>2 celery ribs, coarsely chopped</td></tr><tr><td><li></li></td><td>1 medium onion, coarsely chopped</td></tr><tr><td><li></li></td><td>3 garlic cloves, minced</td></tr><tr><td><li></li></td><td>salt and pepper</td></tr><tr><td><li></li></td><td>3/4 teaspoon cayenne pepper</td></tr><tr><td><li></li></td><td>6 cups vegetable broth</td></tr><tr><td><li></li></td><td>8 ounces TFM Whipping Cream</td></tr></tbody></table><br /><br /><b>Toppings</b><table cellpagging="0" cellspacing="0" border="0"><tbody><tr><td><li></li></td><td>sour cream</td></tr><tr><td><li></li></td><td>3 tablespoons fresh cilantro, chopped</td></tr><tr><td><li></li></td><td>1 small jar chipotle chili in adobo sauce</td></tr></tbody></table><br /><br /></ul></td></tr><tr><td class="rightColumnLinkRed" align="left" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; color: rgb(153, 0, 0); text-align: left; "><span class="rightColumnLinkRed" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; color: rgb(153, 0, 0); text-align: left; "><b><span id="lblPreparationText">Preparation</span></b></span><span class="rightColumnLinkRed" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-weight: bold; color: rgb(153, 0, 0); text-align: left; "><b>:</b></span></td></tr><tr><td class="bodytext" align="left" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-weight: normal; color: rgb(0, 0, 0); text-decoration: none; "><span id="lblPreparation"><p>Preheat oven to 400°F. Cut butternut and acorn squash in half lengthwise. Use 2 tablespoons of olive oil to coat insides of squash. Lay face down on baking sheet and bake in preheated oven for 30-40 minutes or until tender. Use remaining olive oil to saute carrots, celery and onion in a medium sized stock pot until tender. Add garlic, salt & pepper and cayenne pepper, sauté an additional 2-3 minutes. Remove squash from oven and let cool. The squash can be cooked and cooled overnight or well in advance of the soup preparation.</p><p>Scoop meat from squash and add to pot with vegetables. Add vegetable broth, bring to a boil. Reduce heat, cover and simmer for 30 minutes. When vegetables are very tender use a immersion blender or food processer to puree the soup. Add whipping cream to the pureed soup, stir to blend and return to heat until ready to serve. Place the toppings in small serving bowls on the table and allow guests to garnish their soup.</p></span><br /></td></tr><tr></tr><tr></tr><tr></tr><tr><td class="deptbody" valign="middle" height="92"> <table cellspacing="0" cellpadding="0" align="center"><tbody><tr><td valign="middle" height="92"><div align="center"></div></td></tr><tr></tr></tbody></table></td></tr></tbody></table></span>Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0tag:blogger.com,1999:blog-5126374491675683470.post-60383860271299002292011-01-04T14:36:00.000-08:002011-01-04T14:42:27.969-08:00Greek (ish) wrapHere is another great idea for a wrap that is different, packed full of yummy textures and tastes!<div><br /></div><div>You will need some cooked chicken, although; I'm thinking a wonderful fish might work as well.</div><div> Olives (I'm using <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Kalamata</span>)pitted of course, chopped roughly</div><div>Feta cheese (we are trying a new Handmade Feta I'll comment on it after we taste it!)</div><div>Artichoke hearts (I bought a lovely package of grilled ones from Whole Foods, but I think a nice jar of marinated would work well too)</div><div>Greek Salad dressing. If using the marinated artichoke hearts, maybe some of the marinade instead of a dressing. </div><div>A tortilla wrap of your choice. I prefer the low <span class="blsp-spelling-error" id="SPELLING_ERROR_1">carb</span> ones. </div><div> Layer everything in to your taste, add a little fresh ground pepper and skip the salt (the feta will be salty enough I promise) Then roll it up and enjoy, or take it to work and make your coworkers jealous of your crazy culinary skills. </div><div>Let me know if you try it. </div><div><br /></div>Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0tag:blogger.com,1999:blog-5126374491675683470.post-44878409478147295142011-01-03T14:37:00.000-08:002011-01-03T14:45:41.505-08:00Hot 'wings' style wrap!Here is a little idea for a yummy wrap for those of you who love a good hot wing! We came up with this out of Mark's affection for Hot Wings and my quest to make that particular craving into a healthier one. <div><br /></div><div>Rotisserie chicken meat chopped roughly. (get crazy healthy and take off the skin!)</div><div>1 low <span class="blsp-spelling-error" id="SPELLING_ERROR_0">carb</span> tortilla</div><div>about 1/4 cup bagged <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Cole</span> slaw blend (I prefer the longer shreds, but go with your preference)</div><div>1 to 2 tsp low fat mayo (If you like the Olive oil mayo..go for it; I don't like it much)</div><div>1/2 tsp Apple Cider VINEGAR</div><div>pinch of sugar OR S<span class="blsp-spelling-error" id="SPELLING_ERROR_2">plenda</span> (to your taste but remember sugar = empty calories)</div><div>Salt and pepper to Taste</div><div>Your favorite Hot wings sauce</div><div><br /></div><div>Toss the chopped chicken in the hot wing sauce and set aside.</div><div>Mix the Cole slaw blend, mayo, vinegar, sugar/S<span class="blsp-spelling-error" id="SPELLING_ERROR_4">plenda</span>, salt and pepper in a small bowl</div><div>You now have hot wings and slaw, wrap 'em up in the tortilla and have a great lunch! </div>Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0tag:blogger.com,1999:blog-5126374491675683470.post-34908458898312226902010-12-18T09:01:00.000-08:002010-12-18T09:16:56.182-08:00Frittata Cakies for Breakfast!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSx8nKZ35YcNFlyPzEJmORxdgsoOkOl0aOTTw4r0TId_1E4nyJvf-V0vf8Od1e_4rsUWBuZ759lEOrdld1J62def9EVyA8Z68LRB7qG8aAfRhvAjE4bYIUOd32t40IyhA_2XjNmWSp4Kk/s1600/1218101122.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSx8nKZ35YcNFlyPzEJmORxdgsoOkOl0aOTTw4r0TId_1E4nyJvf-V0vf8Od1e_4rsUWBuZ759lEOrdld1J62def9EVyA8Z68LRB7qG8aAfRhvAjE4bYIUOd32t40IyhA_2XjNmWSp4Kk/s320/1218101122.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5552071885963374418" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvGEMCXVFUAN3XMMclAJWfcxmZ0FKgUfAGLZvppEyh-v7CDm9pvqGQ8KILpX79EzBDoGz6YErBmAd5XGUzzzkBs6U8tmuxYkozO1DNAb7OjxAHL7ntU3mlr7kY8Xw4J3rjpicDkTuQ14/s1600/1218101037.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMvGEMCXVFUAN3XMMclAJWfcxmZ0FKgUfAGLZvppEyh-v7CDm9pvqGQ8KILpX79EzBDoGz6YErBmAd5XGUzzzkBs6U8tmuxYkozO1DNAb7OjxAHL7ntU3mlr7kY8Xw4J3rjpicDkTuQ14/s320/1218101037.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5552071580280138498" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqg1QaJ8KS16vqYMZkcNA55phAZ1aDCssCs36Bl2C6TNdUnIuxk8Yfzv3XHNWHe6mWHlvC4oSvpaQEb5I1dvkXUHkup3PHTZOy84VTWZiz59Oz9Id8aWo8WB-Lej32BwmsUlyNXFb34jM/s1600/1218101034.jpg"><img style="text-align: justify;float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 240px; height: 320px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqg1QaJ8KS16vqYMZkcNA55phAZ1aDCssCs36Bl2C6TNdUnIuxk8Yfzv3XHNWHe6mWHlvC4oSvpaQEb5I1dvkXUHkup3PHTZOy84VTWZiz59Oz9Id8aWo8WB-Lej32BwmsUlyNXFb34jM/s320/1218101034.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5552071289100940546" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8HRd3kibI1ETWvlnPC1XuT5-8aEhNmnkH2HAXaamMyFr4LSXM8W_xzVwRRSFao_upNUCG4G4BKpyWwDJUVfY_32fyTzpEuqxnyXbFuiH5hyL1MA-tph0sfgy7316QiuAWuxR30DNA4iA/s1600/1218101037b.jpg"></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8HRd3kibI1ETWvlnPC1XuT5-8aEhNmnkH2HAXaamMyFr4LSXM8W_xzVwRRSFao_upNUCG4G4BKpyWwDJUVfY_32fyTzpEuqxnyXbFuiH5hyL1MA-tph0sfgy7316QiuAWuxR30DNA4iA/s1600/1218101037b.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8HRd3kibI1ETWvlnPC1XuT5-8aEhNmnkH2HAXaamMyFr4LSXM8W_xzVwRRSFao_upNUCG4G4BKpyWwDJUVfY_32fyTzpEuqxnyXbFuiH5hyL1MA-tph0sfgy7316QiuAWuxR30DNA4iA/s320/1218101037b.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5552071277472550802" /></a><br />I got a little creative this morning. I used leftover Au Gratin potatoes to make individual sized frittata cakes. I sauteed some sweet onion; about half a large, roughly chopped, in a little olive oil/butter mix. In a large bowl I put about 1/3 cup heavy cream and one beaten egg. I mixed the potatoes and the onion together with the cream and egg. Then with my hands, I formed little 'cakes' and rolled them in a mixture of all purpose flour and corn meal. <div><div>After the cakes sat for a few minutes at room temperature, I browned them lightly in a pan with a bit of bacon fat, olive oil and butter. Odd sounding, but it worked. :) Once browned, I drained the cakes on brown paper, then placed in the oven at 325 degrees for about fifteen minutes. </div><div><br /></div><div>While the cakies cooked in the oven, I fried eggs to the order of each family member. Once done, it was a matter of assembling on a plate: Cakie, egg, bacon and a sprinkle of shredded cheddar cheese. </div><div>You will want to try this! </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div></div>Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com1tag:blogger.com,1999:blog-5126374491675683470.post-27435938040830904612010-11-24T10:34:00.000-08:002010-11-24T10:39:09.102-08:00Munchie nightI seem to be caught in a whirlwind of domesticity. With the 'BIG' dinner looming ahead tomorrow, what do I do? I decide to make appetizers for our dinner tonight. <div>Here is the menu:</div><div>Curried Chicken/almond chunks </div><div>Angel hair covered fried scallops with a dipping sauce</div><div>Spinach and Artichoke dip (THE best recipe ever!)</div><div>Shrimp...not sure what I'm doing with the shrimp but they were on sale! </div><div>Photos and recipes to follow. </div>Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0tag:blogger.com,1999:blog-5126374491675683470.post-87264181876141823722010-11-15T15:59:00.000-08:002010-11-15T16:06:16.511-08:00Gnocchi of a sortTonight, was clean out the fridge and get inventive night. <div>I sauteed a bag of baby spinach in some olive oil and a tiny bit of butter, added some minced sweet onion and a bit of garlic, fresh ground pepper and a pinch of salt. I cooked the Gnocchi as I normally would in boiling water. In another pan I started a rue with butter and flour, added about half a cup of chicken stock then about a cup of half and half. When it began to thicken, I added chopped smoked ham, then just before serving I tossed in some diced tomato (Fresh). To serve; the spinach formed the base, then the Gnocchi and then the ham, tomato sauce. YUM. It was a nice rustic Autumnal sort of dinner. </div>Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0tag:blogger.com,1999:blog-5126374491675683470.post-16148113888832914422010-09-25T07:15:00.000-07:002010-09-25T07:16:53.674-07:00Mac and Crack ;-)<div><br /></div><div><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: 14px; "><div style="padding-right: 3px; padding-left: 11px; font-size: 14px; padding-bottom: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; font-family: 'Times New Roman'; clear: both; color: rgb(51, 51, 51); "><b>For bread crumbs</b><br />2 tablespoons unsalted butter<br />2 tablespoons olive oil<br />2 large garlic cloves, finely chopped<br />2 cups coarse fresh bread crumbs<p style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; padding-top: 0px; ">2 to 3 tablespoons chopped chipotle chiles in adobo</p><p style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; padding-top: 0px; "><b>For Mac</b><br />1/2 stick unsalted butter<br />1/2 cup all-purpose flour<br />3 cups whole milk<br />2 cups heavy cream<br />1 tablespoon dry mustard<br />1 lb macaroni<br />2 lb extra-sharp Cheddar (preferably white), grated<br /><br /></p></div><img height="15" alt="" src="file:///C:/Users/Beth/Documents/Food%20and%20Recipes/MACARONI%20AND%20CHEESE%20WITH%20GARLIC%20BREAD%20CRUMBS,%20PLAIN%20AND%20CHIPOTLE%20Recipe%20at%20Epicurious_com_files/preperation_hed.gif" width="372" border="0" style="margin-bottom: 10px; " /><br /><div style="padding-right: 3px; padding-left: 11px; font-size: 14px; padding-bottom: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; font-family: 'Times New Roman'; clear: both; color: rgb(51, 51, 51); "><b>Make bread crumbs:</b><br />Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.<p style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; padding-top: 0px; "><b>Make macaroni:</b><br />Preheat oven to 350°F. Chop chipotles.</p><p style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; padding-top: 0px; ">Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.</p><p style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; padding-top: 0px; ">Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl. Stir in white sauce, cheese, and salt to taste.</p><p style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; padding-top: 0px; ">Fill a 1 1/2-quart shallow casserole with half of macaroni mixture. Stir chipotles into remaining macaroni. Spoon into another 1 1/2-quart shallow casserole and sprinkle both with bread crumbs. Bake casseroles in middle of oven 30 minutes, or until bubbly.</p><p style="padding-right: 0px; padding-left: 0px; padding-bottom: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 12px; margin-left: 0px; padding-top: 0px; "><b> note:</b><br />Macaroni and cheese may be made 2 days ahead, put into casseroles, cooled completely, and chilled, covered. Do not add bread crumbs until ready to bake. (Baking may take longer than 30 minutes.)<br /><br /><br /></p></div></span></div>Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0tag:blogger.com,1999:blog-5126374491675683470.post-65458724864970259192010-09-23T16:21:00.000-07:002010-09-23T16:24:33.401-07:00Shrimp CakesI worked later than I had anticipated today. I had no dinner waiting in the crock pot. I told Mark that I had no dinner plans or ideas. He sweetly said we would figure something out. Not wanting take out; I let my mind wander and came up with a menu. <div>Shrimp Cakes (Kind of like crab cakes)</div><div>Lightly sauteed and creamed baby spinach</div><div>Corn, tomato and basil salad. </div><div><br /></div><div>We will call this a success. </div><div><br /></div>Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0tag:blogger.com,1999:blog-5126374491675683470.post-26579765111667594272010-08-30T12:36:00.000-07:002010-08-30T12:38:39.648-07:00Pork Crock Pot Goulash<p class="MsoNormal" style="margin-left:.5in"><span style="font-size:10.0pt; color:#333399;background:yellow">Crock Goulash</span><span style="font-size: 10.0pt;color:#333399"><o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:.5in"><span style="font-size:10.0pt; color:#333399">1 Tablespoon olive oil<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:.5in"><span style="font-size:10.0pt; color:#333399">1 ½ pounds boneless pork, cut into 1 inch cubes<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:.5in"><span style="font-size:10.0pt; color:#333399">Salt and pepper to taste<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:.5in"><span style="font-size:10.0pt; color:#333399">1 large onion, halved and thinly sliced<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:.5in"><span style="font-size:10.0pt; color:#333399">¼ - ½ cup water<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:.5in"><span style="font-size:10.0pt; color:#333399">3 cups RED cabbage, shredded<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:.5in"><span style="font-size:10.0pt; color:#333399">3 squirts of ketchup<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:.5in"><span style="font-size:10.0pt; color:#333399">1 Tablespoon Paprika<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:.5in"><span style="font-size:10.0pt; color:#333399">1 clove garlic, pressed<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:.5in"><span style="font-size:10.0pt; color:#333399">2 Tablespoons flour <o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:.5in"><span style="font-size:10.0pt; color:#333399">½ cup sour cream<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left:.5in"><span style="font-size:10.0pt; color:#333399"><o:p> </o:p></span></p> <p class="MsoNormal" style="margin-left:.5in"><span style="font-size:10.0pt; color:#333399">In a skillet, heat olive oil over medium high heat. Add pork cubes to the skillet and sauté till browned; salt and pepper to taste. Add the onion and sauté a minute longer. Now add the pork and onion to the Crock Pot. Add the water to the skillet and get up all the browned bits. Add this to the crock. Add the cabbage into the crock and toss well with the pork.</span><span style="color:#333399"><o:p></o:p></span></p><p class="MsoNormal" style="margin-left:.5in"><span style="font-size:10.0pt; color:#333399">Cook on low for about 6 hours, High for about four, the pork should fall apart with little effort. Stir the flour into the sour cream then turn the crock pot off, and stir sour cream/flour mixture into the pork.</span></p><p class="MsoNormal" style="margin-left:.5in"><span style="font-size:10.0pt; color:#333399">Serve over rice or some beautiful egg noodles. </span></p>Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com1tag:blogger.com,1999:blog-5126374491675683470.post-63988408934826533922010-08-17T13:33:00.000-07:002010-08-17T13:36:08.783-07:00Tuesday meal... No oven fires!So tonight we are having calamari, and some scallops wrapped in bacon to start dinner, then shrimp salad on toasted deli rounds. I'm going to make a nice little jazzed up version of succotash, adding a little onion and garlic and <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Edamame</span>. YUM. <div><br /></div><div>I'll try really hard not to set anything on fire or do any further damage to my kitchen. </div>Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0tag:blogger.com,1999:blog-5126374491675683470.post-50132615415398611252010-08-16T13:12:00.000-07:002010-08-16T13:17:03.445-07:00Monday fish!Okay, I've decided to make crab stuffed Tilapia tonight. NOW my dears lest you think I'm going to lots of trouble let me just tell you that I've cheated. That's right; cheated. The fish came already stuffed with the crab. What I'm planning to do is bake it and top it with a Parmesan Cream sauce that I WILL make myself. <div><br /></div><div>If I'm not completely mistaken, I have some frozen baby brussel sprouts in the freezer and, I'm thinking maybe a risotto of some sort. I'll have to get creative because I'm NOT going to the grocery store; I simply refuse. </div><div><br /></div><div>Photos later if dinner turns out lovely. If it does not; I'll claim we forgot to photo! Watch me really forget to take pictures now! :)</div><div><br /></div>Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0tag:blogger.com,1999:blog-5126374491675683470.post-45752876481691613372010-08-04T17:18:00.000-07:002010-08-04T17:29:16.072-07:00Dinner at Mountain Lake first nightDinner tonight at Mountain Lake Hotel was NOT a buffet; the buffet apparently is a weekend deal. Tonight's offerings began with appetizer (Calamari) Soup (Roasted Red Bell pepper with Gouda) and a salad. (it was a choose two). Dinner itself was a choice of Marinated flank steak, Salmon and Lobster Pinwheels, Breaded Chicken cutlets or Pasta <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Primavera</span>. Most of us chose either the Salmon or the Flank steak. Both were yummy, but I was happy in the end that I chose the Salmon.<div>The salmon had a really nice <span class="blsp-spelling-error" id="SPELLING_ERROR_1">hollandaise</span> sauce and was accompanied by a beautiful <span class="blsp-spelling-error" id="SPELLING_ERROR_2">tri-</span>colored pasta scented with cumin and a vegetable medley of yellow carrots, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">edamame</span>, cranberries, and whole wax beans. Yummy! <div>I had a photo fail for dinner because I had only taken my phone and the battery died! </div><div>Dessert was a serve yourself bar and coffee. </div></div>Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0tag:blogger.com,1999:blog-5126374491675683470.post-14060736645926872892010-07-22T14:20:00.000-07:002010-07-22T18:25:14.322-07:00Lindsay's Birthday Dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAtGLHS26fVo7C6sSPy-F0YOziKqJ33lVLWHmuwqi6jYGpNtRx_YLgq2ISt6sPSKVkmOjNf71Yf6N7tXWbTxPGVU0l7oHOoZkF0cefHkVfD8J9kIrBmZ4vfCOzkKyy8PoQ6f6DZpx5N0Q/s1600/0722101851a.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAtGLHS26fVo7C6sSPy-F0YOziKqJ33lVLWHmuwqi6jYGpNtRx_YLgq2ISt6sPSKVkmOjNf71Yf6N7tXWbTxPGVU0l7oHOoZkF0cefHkVfD8J9kIrBmZ4vfCOzkKyy8PoQ6f6DZpx5N0Q/s320/0722101851a.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5496905895078842338" /></a><br /><br />I'm not cooking! Seriously I'm not. The girls and I took a trip to whole foods and went a wee bit crazy. I stood in the middle of the store gazing at the crazy amounts of pre-prepared gourmet foods and not so gourmet and heard myself saying "A person would never have to cook again in their life!" NOT that I have any desire to give up my awesome kitchen gadgets and tools, but it is an intriguing thought. <br /><br />Tonight we are having an eclectic assortment at the birthday girl's request.<br />Sushi (a variety of types)<br />Tequila lime spiced shrimp<br />Spicy Asian Noodles with peppers and tofu<br />Snow peas/carrot salad<br />Old Fashioned Yellow Cake.<br /><br />Photos to follow.Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com1tag:blogger.com,1999:blog-5126374491675683470.post-79927188862718429312010-07-17T09:34:00.000-07:002010-07-17T09:43:59.760-07:00The RefrigeratorBefore I had a job in Food Service(I think perhaps being immersed in food and the like, takes away the thrill of caring for the fridge and food at home sometimes.) my fridge could count on a regular cleaning; every Wednesday just like the FlyLady taught me, I would clean out my refrigerator. We called it Time to 'boogie' the fridge. Meah and Andrew were here with me and Meah thought that term was the funniest thing she'd ever heard. She would help me faithfully on Wednesdays. While we sorted through mystery bowls and expiration dates, she would regale me with her Meahisms. <br /><br />My poor refrigerator now gets cleaned mostly every week, but not on a set day of the week. It has to start screaming at us that it needs attention. This is one of the things my girls just won't jump in and do; I think for fear of tossing out something that I will question the rhyme and reason behind. Lindsay did it a few times and purged my garlic and ginger. I complained loudly because I didn't realize they were gone until I needed them for a recipe. She hasn't done the weekly clean out since. <br /><br />So; while this isn't a recipe or even thoughts about food tasted or cooked. It is about food. Do yourself a favor like I'm going to. Set a regular date with your fridge, purge anything that is questionable. Check your expiration dates. Make a list of condiments or spices that you toss so you can replenish. It takes less than fifteen minutes to do this! You'll be glad you did.Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0tag:blogger.com,1999:blog-5126374491675683470.post-43734059360031263412010-07-15T18:19:00.000-07:002010-07-15T18:26:07.088-07:00Recipes from tonightThis recipe came from Growlies for groups. Just google it. <br /><br /><br />Chicken-Nut Pate<br /> <br />---<br /> <br />Makes 3 cups<br />"A party favorite. It is usually the first thing on the hors d' oeuvre table to go."<br />---<br />1 cup Pecan halves<br />2 Tbsp. Minced ginger<br />1 cup Walnut halves<br />1 Tbsp. Soy sauce<br />2 cups Chicken breasts, cooked, skinned, boneless<br />2 tsp. Worcestershire sauce<br />1 tsp. White wine vinegar<br />2 Cloves garlic<br />1/2 cup Mayonnaise<br />1/2 cup Green onion<br />---<br /> <br />Combine pecans and walnuts in a food processor bowl. Process until<br />coarsely ground. Remove and set aside.<br />Cut chicken into 1 inch cubes. Combine chicken and garlic in food<br />processor bowl; process until very finely ground. Add mayonnaise, ginger,<br />soy sauce, Worcestershire, and vinegar; process, using start/stop<br />technique, until well blended. Stir in onion and nuts.<br />Spoon mixture into a crock or bowl; cover and refrigerate overnight for<br />flavors to blend. Serve with crackers or bread sticks.<br /><br />THIS recipe came from ALLRECIPES.com<br />INGREDIENTS:<br />1 (8 ounce) package cream cheese,<br />softened<br />1/3 cup mayonnaise<br />3 green onions, chopped 1 pinch ground black pepper<br />1 pinch ground nutmeg<br />8 ounces shredded Swiss cheese<br />1/4 cup sliced almonds<br />DIRECTIONS:<br />1. Preheat oven to 350 degrees F (175 degrees C).<br />2. In a medium bowl, combine the cream cheese, mayonnaise, onions, pepper and nutmeg. Stir in the Swiss cheese. Transfer to small ovenproof glass bowl. Sprinkle 1/2 of the almonds on top.<br />3. Bake for 7 minutes. Stir, and bake for an additional 8 minutes. Sprinkle remaining almonds on top, and serve.Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com1tag:blogger.com,1999:blog-5126374491675683470.post-91683141692790816302010-07-12T11:16:00.000-07:002010-07-12T11:25:11.459-07:00Mark's Birthday DinnerThe plan for dinner tonight is now: Crab Cakes (My own recipe and I MAY just share it with you!) Homemade tartar sauce, Roasted corn and basil salad, Asparagus with garlic butter and Butternut squash and SHRIMP risotto. I'm excited about the risotto because it is a new recipe and you KNOW I won't follow it exactly; I never leave a recipe alone. I might just toss some bread into the bread machine too; but it depends on when I actually get home today. The day is NOT cooperating! <br /><br />I'll post photos and recipes as we go through the evening.Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0tag:blogger.com,1999:blog-5126374491675683470.post-63498693095935971342010-07-06T04:47:00.000-07:002010-07-07T04:05:47.806-07:00I'm thinking dinner tonight<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgegLsF0BHxIwRWrSCjARWD15Y8-6-rOuD7algW9x9dzgYW0g4ALvmiLzhyphenhyphen1Nh3mJaIVT8AVfmPswB-lc0od8z7EDG55aSWEjVIRKoSO-rokDIgRKuhgWwrCdLyC7oym8gJWRbMVmRkTKs/s1600/Tandori+Chicken+burger.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 225px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgegLsF0BHxIwRWrSCjARWD15Y8-6-rOuD7algW9x9dzgYW0g4ALvmiLzhyphenhyphen1Nh3mJaIVT8AVfmPswB-lc0od8z7EDG55aSWEjVIRKoSO-rokDIgRKuhgWwrCdLyC7oym8gJWRbMVmRkTKs/s320/Tandori+Chicken+burger.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5490759638890746098" /></a><br />In the spirit of trying to be forward thinking; I've decided on dinner tonight. I will of course need to make a run to Kroger (No Martin's for me; three ho hum experiences and I'm done.) <br />Here is what the Dunnavant's are eating tonight. <br /><br />Tandoori-Style Chicken Burgers<br /><br />Prep: 40 minutes Total: 40 minutes<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8RauEFHJqWZkoV78JlNvZ34X1XW_BMSVmm9ui-OAKY18FU3djpYPwwmno2cGtaa37ss7a66AVZGFn-LXvyPeYHgcKZK0MOW3z7SGubTI5Q635nxmcVxBEV-i-wyqa14DqWCajB06vq4/s1600/0706101745.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ8RauEFHJqWZkoV78JlNvZ34X1XW_BMSVmm9ui-OAKY18FU3djpYPwwmno2cGtaa37ss7a66AVZGFn-LXvyPeYHgcKZK0MOW3z7SGubTI5Q635nxmcVxBEV-i-wyqa14DqWCajB06vq4/s320/0706101745.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5491118331579674498" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vm9wOYi6U1IlHRu6o7zYI09Oh82vq21oOmUSI-ACLdqK7bD31DZdsHhbxZhgGT08rhbVUNm2gtc3D3Vrk_Ht1kRnJo1nlPdXmSYsTd9L62FDcbO3mJeRAcY4xXFyIJvKwIirPXEGKac/s1600/0706101742.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3vm9wOYi6U1IlHRu6o7zYI09Oh82vq21oOmUSI-ACLdqK7bD31DZdsHhbxZhgGT08rhbVUNm2gtc3D3Vrk_Ht1kRnJo1nlPdXmSYsTd9L62FDcbO3mJeRAcY4xXFyIJvKwIirPXEGKac/s320/0706101742.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5491118324100805746" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEiJZbyrf3bHKUgRVrnD6BU1NUJysabFu24XgkcNfewHBUxIwV88TnZZUPs-9_LUeGv1u4y8wC4ykS9RmHrgJUkGc6da0vB17huoj8yjLn-D3RunoSdpU8Q7rVVk0EHTN2kFr1DjlyKUE/s1600/0706101741.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEiJZbyrf3bHKUgRVrnD6BU1NUJysabFu24XgkcNfewHBUxIwV88TnZZUPs-9_LUeGv1u4y8wC4ykS9RmHrgJUkGc6da0vB17huoj8yjLn-D3RunoSdpU8Q7rVVk0EHTN2kFr1DjlyKUE/s320/0706101741.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5491118312702765394" /></a><br /><br /><br /><br />To keep burgers juicy, resist the urge to press patties down during grilling.<br /><br /> <br /><br />INGREDIENTS<br /><br />Serves 4.<br /><br />1 1/2 pounds (4 to 5) boneless, skinless chicken thighs, cut into rough chunks<br />4 scallions, thinly sliced<br />3 tablespoons chopped fresh ginger (from a peeled 2-inch piece)<br />2 tablespoons freshly squeezed lemon juice (from 1 lemon)<br />1 tablespoon paprika<br />2 teaspoons ground cumin<br />1/2 teaspoon ground cardamom<br />1/4 teaspoon cayenne pepper<br />Coarse salt and ground pepper<br />Vegetable oil, for grates<br />4 (6-inch) whole-wheat pitas<br />1 cucumber (8 ounces), halved lengthwise and thinly sliced on the diagonal<br />1/2 cup fresh cilantro sprigs<br />Cumin yogurt sauce (see recipe below)<br />Watermelon slices (optional)<br />DIRECTIONS<br /><br />Heat grill to medium-high. In a medium bowl, place chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine. Set aside to marinate, at least 10 and up to 30 minutes.<br />Transfer chicken mixture to a food processor; pulse until roughly chopped, but not pasty, 10 to 12 times. Gently form mixture into sixteen 3/4-inch-thick patties (about 3 tablespoons each).<br />Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season patties with salt and pepper; grill until opaque throughout, 2 to 3 minutes per side.<br />For the Cumin Yogurt Sauce: In a small bowl, combine 1/2 cup plain low-fat yogurt with 1/2 teaspoon ground cumin; season with coarse salt and ground pepper.<br />Halve pitas crosswise (toast on grill, if you like). Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs. Serve with Cumin Yogurt SauceBeth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0tag:blogger.com,1999:blog-5126374491675683470.post-17019304375224881672010-06-12T13:23:00.000-07:002010-06-12T13:27:40.293-07:00Dinner TonightI'm making Carnitas. I THOUGHT this was something I made too often, and I HATE repeating menus too often. I realized that the last time I made them, I posted the recipe to this blog. It was in January! So I guess it's time to repeat!<br /><br />I am planning a variety of yummy toppings to choose from; on my short list is: Avocado, salsa, chopped Vidalia onions, shredded cheese, lettuce, sour cream and maybe some hot sauce for Marcus. ;-) <br /><br />I'll try to remember to take a photo or two of the Carnitas when they are finished. They smell amazing!Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0tag:blogger.com,1999:blog-5126374491675683470.post-78465091413460384702010-04-30T07:08:00.000-07:002010-04-30T07:13:17.394-07:00Inventions are good!Last night it was only me and Mark and Chelsea home for dinner. We wanted something fast and I wanted something that took little effort. I worked yesterday until 4:30 and got a taste of what it's like for women who do that daily. Dinner really needs to be planned in advance. <br /><br />What we made:<br /><br />Grilled sourdough sandwiches with Smoked sausages, thick slices of tomato and a combination of sharp cheddar cheese and mozzarella cheese. YUM! We also had some fresh corn on the cob. Talk about a summer meal!<br /><br />P.S. I didn't get photos; we were too hungry to slow down long enough for pictures!Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com1tag:blogger.com,1999:blog-5126374491675683470.post-64226380210745300762010-04-19T14:20:00.000-07:002010-04-19T14:21:50.301-07:00Monday night dinnerOn our menu tonight; Panko Crusted Smoked Pork Chops, Garlicky Creamed Peas and French Pilaf. <br />Photos and Recipes to follow.Beth D.http://www.blogger.com/profile/05284639676054976441noreply@blogger.com0