tag:blogger.com,1999:blog-39194399311046288912024-03-13T10:54:59.218-07:00The Red Recipe BoxBrookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-3919439931104628891.post-10381884878929468492011-02-15T10:32:00.000-08:002011-02-15T10:32:20.344-08:00Chicken Bryan a la Brooke<div style="text-align: center;">So I am madly in love with a dish from Carrabba's called Chicken Bryan.</div><div style="text-align: center;">It's to die for amazing. I love basil, sun dried tomatoes, and the goat cheese adds</div><div style="text-align: center;">an extra taste on tang to the dish. It makes my mouth water just thinking about it.</div><div style="text-align: center;">So I decided since V-Day was on a Monday, we would stay at home but I would dust off</div><div style="text-align: center;">my gourmet cooking skills and try to make our favorite dish.</div><div style="text-align: center;">Carrabba's a la Brooke.</div><div style="text-align: center;">I think I pretty much nailed it. It was heavenly.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">But of course just like Carrabba's we had to start out with some bread and their amazing herbs and</div><div style="text-align: center;">EVOO to dip it in....I tried my hand at that recipe too! DELISH!!!</div><div style="text-align: center;"><br />
So without making you wait any longer....</div><div style="text-align: center;">Here is a little slice of heaven smothered in butter :)</div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><b><span style="font-size: large;">Italian Herbs:</span></b></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
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</style> <![endif]--> </div><div style="font-family: Georgia,"Times New Roman",serif;"><span class="boldred">Ingredients:</span><br />
1 teaspoon crushed red pepper<br />
1 teaspoon ground black pepper<br />
1 teaspoon dried oregano<br />
1 teaspoon dried rosemary<br />
1 teaspoon dried basil<br />
1 teaspoon dried parsley<br />
1 teaspoon granulated garlic<br />
1 teaspoon minced garlic<br />
1 teaspoon kosher salt<br />
1/4 cup extra virgin olive oil (or as needed)</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><span class="boldred">Directions:</span></div><span style="font-family: Georgia,"Times New Roman",serif;">Combine all ingredients, except oil, on a deep plate or bowl. Pour olive oil over. Serve with warm bread.</span><br />
<br />
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<div align="center" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><strong><span style="font-size: 24pt;">Chicken Bryan </span></strong><strong><span style="font-size: 18pt;">like Carrabba's</span></strong><span style="font-size: 24pt;"><br />
</span><strong>Grilled chicken breast topped with caprino (goat cheese) cheese and</strong><br />
<strong>sun-dried tomato, basil, and lemon butter sauce.</strong></div><div align="center" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div align="center" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-pIXXu-GHY9k/TVrGp-x3cMI/AAAAAAAACqY/o8aEj06AAoc/s1600/carrabbas-chicken-bryan-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-pIXXu-GHY9k/TVrGp-x3cMI/AAAAAAAACqY/o8aEj06AAoc/s320/carrabbas-chicken-bryan-6.jpg" width="320" /></a></div><div align="center" style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><strong> </strong> </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><strong><span style="font-size: 13.5pt;">Serves:</span> 6</strong><br />
<strong><span style="font-size: 13.5pt;">Prep. Time:</span> 0:55</strong> </div><div style="font-family: Georgia,"Times New Roman",serif;"><strong style="font-weight: normal;">1 Tbls. minced garlic</strong><br />
<strong style="font-weight: normal;">1 Tbls. minced yellow onion</strong><br />
<strong style="font-weight: normal;">2 Tbls. butter</strong><br />
<strong style="font-weight: normal;">1/2 cup dry white wine</strong>- I just use white cooking wine<br />
<strong style="font-weight: normal;">1/4 cup fresh lemon juice</strong><br />
<strong style="font-weight: normal;">2/3 (or 10 tbls) cup cold butter - sliced</strong><br />
<strong style="font-weight: normal;">1 1/2 cup chopped sun-dried tomatoes</strong><br />
<strong style="font-weight: normal;">1/4 cup chopped fresh basil</strong><br />
<strong style="font-weight: normal;">1/2 tsp. kosher salt</strong> <br />
<strong style="font-weight: normal;">1/2 tsp. white pepper</strong><br />
<strong style="font-weight: normal;">6 boned, skinned chicken breast halves</strong><br />
<strong style="font-weight: normal;">extra virgin olive oil - for brushing</strong><br />
<strong style="font-weight: normal;">1/2 tsp. salt</strong><br />
<strong style="font-weight: normal;">1/2 tsp. black pepper</strong><br />
<strong style="font-weight: normal;">8 oz. caprino OR other goat cheese - room temperature</strong></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><b>Directions:</b></div><div class="MsoNormal" style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"> <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> </w:Compatibility> <w:BrowserLevel>MicrosoftInternetExplorer4</w:BrowserLevel> </w:WordDocument> </xml><![endif]--><!--[if gte mso 10]> <style>
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</style> <![endif]--><strong><span style="color: #000066; font-size: 12pt; font-weight: normal;">-</span></strong><strong><span style="font-size: 12pt; font-weight: normal;">Sauté garlic and onion in 2 Tbls. butter in a large skillet over medium heat until tender.</span></strong><b><span style="font-size: 12pt;"><br />
</span></b><strong><span style="font-size: 12pt; font-weight: normal;">-Stir wine and lemon juice into skillet, increase heat to medium high, and simmer to reduce by half.</span></strong><b><span style="font-size: 12pt;"><br />
</span></b><strong><span style="font-size: 12pt; font-weight: normal;">-Reduce heat to low and stir in cold butter, one slice at a time.</span></strong><b><span style="font-size: 12pt;"><br />
</span></b><strong><span style="font-size: 12pt; font-weight: normal;">-Stir in tomatoes, basil, kosher salt, and white pepper; remove from heat; set aside.</span></strong><b><span style="font-size: 12pt;"><br />
</span></b><strong><span style="font-size: 12pt; font-weight: normal;">-Brush chicken breasts with olive oil and sprinkle with salt and black pepper.</span></strong><b><span style="font-size: 12pt;"><br />
</span></b><strong><span style="font-size: 12pt; font-weight: normal;">-Grill chicken til’ slightly cooked, then bake at 350 (covered with foil) until cooked through (about 15-20 min).</span></strong><b><span style="font-size: 12pt;"><br />
</span></b><strong><span style="font-size: 12pt; font-weight: normal;">-A couple of minutes before chicken is done, place equal amounts of cheese on each breast</span></strong><b><span style="font-size: 12pt;"><br />
</span></b><strong><span style="font-size: 12pt; font-weight: normal;">-Spoon prepared sun-dried tomato sauce over chicken.</span></strong> </div><div style="text-align: center;"></div>Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com0tag:blogger.com,1999:blog-3919439931104628891.post-47882476420956348282011-02-02T12:33:00.000-08:002011-02-02T12:33:38.341-08:00Remember When?<div style="text-align: center;">Remember when I used to blog about cooking?! Don't worry that it has almost been a year since my last post! Pregnancy and a baby has taken over my life BUT I. Am. BACK!!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Get Excited!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">So today, I will give you an oldie but a goodie....<br />
<br />
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<div class="MsoNormal"><b>SALSA VERDE TURKEY BURGERS</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span>1 lb. ground turkey</span></div><div class="MsoNormal"><span>Salsa verde</span></div><div class="MsoNormal"><span>3 avocados</span></div><div class="MsoNormal"><span>Mayo</span></div><div class="MsoNormal"><span>2 Tbs. garlic, minced</span></div><div class="MsoNormal"><span>Fresh cilantro</span></div><div class="MsoNormal"><span>Tomato</span></div><div class="MsoNormal"><span>Red Onion </span></div><div class="MsoNormal"><span>Pepper jack cheese</span></div><div class="MsoNormal"><span>Burger buns—I use Kaiser rolls or sourdough sub rolls.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span>Mix turkey and about ¾ C. salsa verde. Divide into burger patties and flatten. Grill.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span>Mix mayo, garlic and mayo. This will be your “ketchup” for your burger.</span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span>Top bun with avo mix, cilantro, burger, cheese, tomato and onion. And ENJOY!</span></div></div>Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com0tag:blogger.com,1999:blog-3919439931104628891.post-91562786599360456622010-03-31T08:13:00.000-07:002010-03-31T08:18:40.464-07:00Best Lasagna. No joke.<div style="text-align: center; color: rgb(0, 0, 0);">The Best Lasagna Ever.EVER.<br /></div><br /><a style="color: rgb(0, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Lmcq1YTB0DE/S7Nm2R-m7pI/AAAAAAAABbk/DNi3ipL8pL0/s1600/lasagna.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_Lmcq1YTB0DE/S7Nm2R-m7pI/AAAAAAAABbk/DNi3ipL8pL0/s400/lasagna.jpg" alt="" id="BLOGGER_PHOTO_ID_5454816656400772754" border="0" /></a><br /><a style="color: rgb(0, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Lmcq1YTB0DE/S7NmyWzYPDI/AAAAAAAABbc/604wRsRu8I8/s1600/lasagna2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 266px;" src="http://3.bp.blogspot.com/_Lmcq1YTB0DE/S7NmyWzYPDI/AAAAAAAABbc/604wRsRu8I8/s400/lasagna2.jpg" alt="" id="BLOGGER_PHOTO_ID_5454816588976372786" border="0" /></a><br /><h5 style="color: rgb(0, 0, 0);">Ingredients</h5> <ul style="color: rgb(0, 0, 0);" class="ingredients" id="ingredients-29642"><li>1-½ pound Ground Beef</li><li>1 pound Hot Breakfast Sausage</li><li>2 cloves Garlic, Minced</li><li>2 cans (14.5 Ounce) Whole Tomatoes</li><li>2 cans (6 Ounce) Tomato Paste</li><li>2 Tablespoons Dried Parsley</li><li>2 Tablespoons Dried Basil</li><li>1 teaspoon Salt</li><li>3 cups Lowfat Cottage Cheese</li><li>2 whole Beaten Eggs</li><li>½ cups Grated (not Shredded) Parmesan Cheese</li><li>2 Tablespoons Dried Parsley</li><li>1 teaspoon Salt</li><li>1 pound Sliced Mozzarella Cheese</li><li>1 package (10 Ounce) Lasagna Noodles</li><li> (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)</li></ul> <h5 style="color: rgb(0, 0, 0);">Preparation Instructions</h5> <p style="color: rgb(0, 0, 0);">Bring a large pot of water to a boil.</p> <p style="color: rgb(0, 0, 0);">Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. Set aside.</p> <p style="color: rgb(0, 0, 0);">In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).</p> <p style="color: rgb(0, 0, 0);">To assemble:<br />Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat mixture over the top.</p> <p style="color: rgb(0, 0, 0);">Repeat, ending with meat mixture. Sprinkle top generously with extra Parmesan.</p> <p>Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly. </p><br />This is a recipe from the pioneer woman. She is a genius. I had a friend make this for us, and my mouth was watering and I could not get enough to eat. I have never been one to have seconds on lasagna, but I think I had fifths with this one! The flavor is to die for! If you want the whole plya by play with pictures, you can go <a href="http://thepioneerwoman.com/cooking/2007/06/the_best_lasagn/">HERE</a> and she breaks it down for you. This makes a lot of lasagna, so either make it for company or if you are SUPER hungry! Enjoy!Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com3tag:blogger.com,1999:blog-3919439931104628891.post-1413607888997706202010-03-29T09:06:00.000-07:002010-03-29T09:38:52.290-07:00Tostadas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Lmcq1YTB0DE/S7DQn8xVrtI/AAAAAAAABZM/ZiUxjUrJ6eI/s1600/lime-cat.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 340px;" src="http://3.bp.blogspot.com/_Lmcq1YTB0DE/S7DQn8xVrtI/AAAAAAAABZM/ZiUxjUrJ6eI/s400/lime-cat.jpg" alt="" id="BLOGGER_PHOTO_ID_5454088533492215506" border="0" /></a><span style="color: rgb(0, 0, 0);">Brooke's Yummy Tostadas</span><br /><br /><span style="color: rgb(0, 0, 0);"><br /><br />This isn't really a "recipe" as much as it is me just throwing ingredients together and trying to come up with something new and healthy for us to eat!</span><br /><br /><span style="color: rgb(0, 0, 0);"><br /><br /><br /><br /><br /><br />Yields- 4 (but can always add more to make more!)</span><br /><br /><br /><br /><span style="color: rgb(0, 0, 0);">Ingredients:</span><br /><ul style="color: rgb(0, 0, 0);"><li>2 Large Chicken Breasts(cut into bite size pieces)</li><li>Taco seasoning</li><li>Corn tortillas</li><li>Shredded cheese</li><li>3 avocados</li><li>1 plum tomato</li><li>1 fresh jalepeno</li><li>1 small can of Mexican Style Corn (has black beans and onions mixed in)<br /></li><li>2 tbls (about) lime juice</li><li>salt</li></ul><span style="color: rgb(0, 0, 0);">Assembly:</span><br /><br /><span style="color: rgb(0, 0, 0);">OK since this recipe was just by the seat of my pants you can really do it in any order you want to, there is no right or wrong way. BUT, I started by cooking the chicken in a skillet, til' it was almost all the way done, then threw in some water and some taco meat seasoning, til' it was all the way cooked and properly seasoned. Then I fried the tortillas to make them crispy!</span><br /><span style="color: rgb(0, 0, 0);">I pre-heated the oven to about 350- and once my mixture for our topping was made, I put some cheese on the tortillas and topped them off with the cooked chicken. Threw those in the oven until the cheese was melted. As for the topping, I cut up (but don't mash) the avo's. Then added chopped tomatoes and jalepenos as well. Add in the corn mixture and stir up. Then add in the lime and salt to taste. Once this is all mixed up, you put this on top of the chicken and tortillas and ENJOY! :) Yummy in our tummy!</span>Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com1tag:blogger.com,1999:blog-3919439931104628891.post-20826218934239135952009-12-17T10:18:00.000-08:002009-12-17T10:22:50.305-08:00Devine Baked Potato Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Lmcq1YTB0DE/Syp2xS2PhgI/AAAAAAAABOE/bQXByMpkHtI/s1600-h/soup.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 300px; height: 300px;" src="http://1.bp.blogspot.com/_Lmcq1YTB0DE/Syp2xS2PhgI/AAAAAAAABOE/bQXByMpkHtI/s400/soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5416272091111458306" border="0" /></a><br /><p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;"><b>BAKED POTATO SOUP</b><i> aka“Hard Rock Café Baked Potato Soup.”</i> <i> </i></span><br /></p> <p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;">Give yourself enough time to make this. You need to bake the potatoes and allow them to cool before you begin on the soup. </span></p> <p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;"> </span></p> <p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;"><br /></span></p><p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;"><br /></span></p><p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;"><br /></span></p><p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;"><br /></span></p><p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;"><br /></span></p><p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;">8 slices bacon, fried crisp and crumbled (plus additional for garnish).....I use the microwave bacon to save time and it's easy cleanup!<br /></span></p> <p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;">3 T. butter</span></p> <p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;">1 C diced yellow onions</span></p> <p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;">1/3 C flour</span></p> <p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;">6 C hot chicken broth (6 cups water plus 6 chicken bullion cubes)</span></p> <p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;">4 C (or more) cooled, peeled, diced baked potatoes</span></p> <p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;">2 C whipping cream</span></p> <p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;">1 – 2 TBSP dried parsley</span></p> <p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;">1 t. granulated garlic</span></p> <p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;">1 ½ t. dried basil</span></p> <p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;">1 ½ t. salt</span></p> <p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;">1 ½ t. coarse black pepper</span></p> <p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;">1 C shredded cheddar cheese (plus additional for garnish)</span></p> <p style="color: rgb(0, 0, 0);"><span style="font-family:Times New Roman;font-size:100%;">¼ C sliced green onions (plus additional for garnish)</span><br /></p> <span style="font-family:Times New Roman;font-size:100%;"><span style="color: rgb(0, 0, 0);">Cook onions in 2 T. butter over medium-high heat until transparent, about 3 minutes. Add 1 T. butter. Once it melts, add flour stirring to prevent lumps; cook 3-5 minutes, until mixture turns golden. Add chicken broth gradually, whisking to prevent lumps. Continue whisking and allow to boil, until mixture thickens, 3-5 minutes. Reduce heat to simmer and add potatoes, cream, bacon, parsley, garlic, basil, salt, and pepper. Simmer 10 minutes, do not allow to boil. Add cheese and green onions, heat until cheese melts smoothly. Garnish with additional bacon, cheese, and green onions.</span><br /></span>Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com0tag:blogger.com,1999:blog-3919439931104628891.post-69127093106706907982009-10-22T14:00:00.000-07:002009-10-22T14:07:31.941-07:00Yummy in Your Tummy Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Lmcq1YTB0DE/SuDIBtkh-yI/AAAAAAAABA4/PpHTVLt5sVE/s1600-h/yumo.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 300px; height: 300px;" src="http://2.bp.blogspot.com/_Lmcq1YTB0DE/SuDIBtkh-yI/AAAAAAAABA4/PpHTVLt5sVE/s400/yumo.jpg" alt="" id="BLOGGER_PHOTO_ID_5395532285328096034" border="0" /></a>
<br /> <meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 2.4 (Linux)"> <style type="text/css"> <!-- @page { size: 8.5in 11in; margin: 0.79in } H4 { margin-top: 0in; margin-bottom: 0in; page-break-after: auto } H4.western { font-family: "Thorndale AMT", serif; font-size: 12pt; font-weight: medium } H4.cjk { font-family: "Arial"; font-size: 12pt; font-weight: medium } H4.ctl { font-family: "Tahoma"; font-size: 12pt; font-weight: medium } P { margin-bottom: 0.08in } --> </style> <h4 style="color: rgb(0, 0, 0);" class="western"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;"><b>BOWTIE PASTA W/PANCETTA AND TOMATO-CREAM SAUCE</b></span></span></h4> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;">½ C. chopped pancetta or bacon-I use bacon-about 8 strips
<br /></span></span></p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;">1 Tbs. olive oil</span></span></p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;">2 garlic cloves, minced</span></span></p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;">1 (14 ½ oz.) cans petite diced tomatoes in juice</span></span></p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;">½ C. whipping cream</span></span></p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;">¾ C. torn basil leaves, divided</span></span></p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);"><span style="font-size:85%;">1 box Bow-Tie pasta---i actually only use half a box </span>
<br /></p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;">Cook pancetta in large skillet over medium-low heat until crisp, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels to drain. Drain dippings. Add olive oil and garlic back to the pan and sauté 30 seconds. Add tomatoes with juices and cream. Bring sauce to boil; reduce heat to medium and simmer until sauce is slightly reduced, about 10 minutes. Stir in ½ C. basil. Season sauce to taste with salt and pepper. Meanwhile, cook pasta in a pot of boiling salted water until tender but still firm to bite. Drain pasta and divide among 4 plates. Spoon sauce over pasta. Sprinkle pasta with pancetta or bacon and remaining basil and serve.</span></span></p><p style="margin-bottom: 0in; color: rgb(0, 0, 0);">
<br /></p><p style="margin-bottom: 0in; color: rgb(0, 0, 0);"><span style="font-family:Times New Roman, serif;"><span style="font-size:100%;">Brooke's Notes- This recipe doesn't call for chicken but I added it anyways just because I always need protein! I cut 2 chicken breasts into bite size pieces then sprinkle with salt and pepper. Cook in the skillet after the bacon is done cooking, but in a clean skillet. Then add the oil and garlic and saute with the cooked chicken in the skillet as well, then follow the rest of the directions. and ENJOY!
<br /></span></span></p>
<br />Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com0tag:blogger.com,1999:blog-3919439931104628891.post-91940901413185426682009-10-13T11:03:00.001-07:002009-10-13T11:16:18.981-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Lmcq1YTB0DE/StTBPtzaGnI/AAAAAAAAA9w/8jVVBQ_ZLUU/s1600-h/I_Love_Tacos.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 400px; height: 392px;" src="http://3.bp.blogspot.com/_Lmcq1YTB0DE/StTBPtzaGnI/AAAAAAAAA9w/8jVVBQ_ZLUU/s400/I_Love_Tacos.jpg" alt="" id="BLOGGER_PHOTO_ID_5392147129606740594" border="0" /></a><span style="font-weight: bold; color: rgb(0, 0, 0);"><span style="font-size:100%;">Crockpot Tacos w/Fresh Pico</span></span><br /><br /><span style="color: rgb(0, 0, 0);">6 Boneless, skinless chicken Breasts</span><br /><span style="color: rgb(0, 0, 0);">4 Boneless, skinless chicken thighs</span><br /><span style="color: rgb(0, 0, 0);">1 Lg. jar medium Pace salsa</span><br /><br /><span style="color: rgb(0, 0, 0);">Arrange chicken in Crockpot, so that the breasts and thighs are mixed together. Pour all the salsa over top and bake on high for 4 hrs. </span><br /><br /><span style="color: rgb(0, 0, 0);">After chicken is cooked, take out and shred and place back in Crockpot in all the juice and salsa, and bake for another 2-3 hours on low. </span><br /><br /><span style="color: rgb(0, 0, 0);">Drain and serve with taco shells. (or burritos, or over rice as a taco salad)</span><br /><br /><br /><br /><br /><span style="font-weight: bold; color: rgb(0, 0, 0);">Fresh Pico<br /><br /></span><span style="color: rgb(0, 0, 0);">4 Roma tomatoes, chopped</span><br /><span style="color: rgb(0, 0, 0);">1 medium white onion, chopped</span><br /><span style="color: rgb(0, 0, 0);">3 jalepenos, seeded, chopped</span><br /><span style="color: rgb(0, 0, 0);">1 bunch cilantro, chopped</span><br /><span style="color: rgb(0, 0, 0);">salt, to taste</span><br /><span style="color: rgb(0, 0, 0);">1 Tbs. Lime juice, to taste</span><br /><br /><span style="color: rgb(0, 0, 0);">Mix and serve over taco meat</span><br /><br /><span style="color: rgb(0, 0, 0);">YUMMY! Tastes so fresh! </span><br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span>Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com1tag:blogger.com,1999:blog-3919439931104628891.post-74118695025020395102009-10-08T10:27:00.000-07:002009-10-08T10:41:06.912-07:00Homemade Chili and Cornbread<div style="text-align: center; color: rgb(0, 0, 0);">I love fall! I love the leaves changing, wearing sweaters and boots, sipping hot chocolate, making warm homemade soups and snuggling under a big blankey! I have sisters and cousins (pseudo cousins really...long story about our twisted family) that LOVE cooking and are really good at it. I was home for my brother's wedding and his cousin Kat(e) was talking about this chili and Mexican lasagna recipe she had that her hubby loved! So she emailed all of us that wanted it, and wah-la! I made it for Michael along with homemade cornbread and they both were a hit! So yummy, healthy (kinda?) and filling! Enjoy!
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<br /><div style="text-align: center; color: rgb(0, 0, 0);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Lmcq1YTB0DE/Ss4h5xs7AWI/AAAAAAAAA7A/BW4OT_TCvQs/s1600-h/chili_peppers_dancing.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 380px; height: 380px;" src="http://3.bp.blogspot.com/_Lmcq1YTB0DE/Ss4h5xs7AWI/AAAAAAAAA7A/BW4OT_TCvQs/s400/chili_peppers_dancing.jpg" alt="" id="BLOGGER_PHOTO_ID_5390283080487076194" border="0" /></a>
<br /></div><div style="text-align: center; color: rgb(0, 0, 0);"> <meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 2.4 (Linux)"> <style type="text/css"> <!-- @page { size: 8.5in 11in; margin: 0.79in } P { margin-bottom: 0.08in } --> </style> <p style="margin-bottom: 0in; page-break-after: avoid;"><span style="color: rgb(0, 0, 0);"><span style="font-size:130%;"><b>
<br /></b></span></span></p><p style="margin-bottom: 0in; page-break-after: avoid;"><span style="color: rgb(0, 0, 0);"><span style="font-size:130%;"><b>Homemade Chili</b></span></span><span style="color: rgb(0, 0, 0);"><b>
<br />
<br /></b></span><span style="color: rgb(0, 0, 0);">1 lb ground beef
<br />1/2 onion, finely chopped
<br />2 large garlic cloves, finely chopped
<br />1 14.5 oz can diced tomatoes
<br />1 15 oz can of tomato sauce
<br />2 cups of water
<br />2 cans of red kidney beans, drained and rinsed
<br />1 can of black beans, drained and rinsed
<br />brown sugar (I start with a 1/4 cup then taste and add more. Or leave it out if I just want it spicy)
<br />2 TBSP chili powder
<br />2 1/2 tsp garlic salt
<br />2 tsp ground cumin
<br />1 1/2 tsp oregano
<br />1 1/2 tsp fresh ground pepper
<br />1/2-1 tsp salt
<br />1 tsp crushed red pepper flakes
<br />a dash or two of hot sauce
<br />
<br />Combine ground beef, onion and garlic in pan over medium heat until meat is brown and onions are tender. Drain. Add everything else and mix well. Bring to a boil then reduce heat to a simmer for 1 hour.</span></p><p style="margin-bottom: 0in; page-break-after: avoid;">
<br /></p><p style="margin-bottom: 0in; page-break-after: avoid; text-align: left;"><span style="color: rgb(0, 0, 0);">Brooke's Notes: I cooked the meat (i also used ground turkey meat instead of beef), onion and garlic at lunch. Instead of simmering the chili for an hour, I threw the rest of the ingredients and meat into the Crockpot and put on high, while I was at work. That way when I came home all I had to do was make the cornbread for 25 min. and dinner was ready.
<br /></span></p> </div>
<br /> <meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 2.4 (Linux)"> <style type="text/css"> <!-- @page { size: 8.5in 11in; margin: 0.79in } P { margin-bottom: 0.08in } --> </style> <p style="margin-bottom: 0in; text-align: center; color: rgb(0, 0, 0);"><b>CORN BREAD</b> </p><div style="text-align: center; color: rgb(0, 0, 0);"> </div><div style="text-align: center; color: rgb(0, 0, 0);"> </div><p style="margin-bottom: 0in; text-align: center; color: rgb(0, 0, 0);">2 C Bisquick</p><div style="text-align: center; color: rgb(0, 0, 0);"> </div><p style="margin-bottom: 0in; text-align: center; color: rgb(0, 0, 0);">½ C. white sugar</p><div style="text-align: center; color: rgb(0, 0, 0);"> </div><p style="margin-bottom: 0in; text-align: center; color: rgb(0, 0, 0);">½ C. corn meal</p><div style="text-align: center; color: rgb(0, 0, 0);"> </div><p style="margin-bottom: 0in; text-align: center; color: rgb(0, 0, 0);">½ tsp. baking soda</p><div style="text-align: center; color: rgb(0, 0, 0);"> </div><p style="margin-bottom: 0in; text-align: center; color: rgb(0, 0, 0);">1 C. milk</p><div style="text-align: center; color: rgb(0, 0, 0);"> </div><p style="margin-bottom: 0in; text-align: center; color: rgb(0, 0, 0);">2 eggs</p><div style="text-align: center; color: rgb(0, 0, 0);"> </div><p style="margin-bottom: 0in; text-align: center; color: rgb(0, 0, 0);">1 ½ sticks melted butter or margarine (I just use one stick)</p><div style="text-align: center; color: rgb(0, 0, 0);"> </div><div style="text-align: center; color: rgb(0, 0, 0);"> </div><p style="margin-bottom: 0in; text-align: center; color: rgb(0, 0, 0);">Mix dry ingredients. Add wet ingredients. Pour into ungreased 9x13” pan. Bake at 350 for 20 to 25 minutes.</p><div style="text-align: center; color: rgb(0, 0, 0);">
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<br />Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com0tag:blogger.com,1999:blog-3919439931104628891.post-25889237904825760212009-10-05T16:03:00.000-07:002009-10-08T10:41:31.643-07:00Fall Means Yummy SOUPS!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Lmcq1YTB0DE/Ssp8SgCX9wI/AAAAAAAAA5I/TzHlkllR--Y/s1600-h/New+York+031fixed.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_Lmcq1YTB0DE/Ssp8SgCX9wI/AAAAAAAAA5I/TzHlkllR--Y/s400/New+York+031fixed.jpg" alt="" id="BLOGGER_PHOTO_ID_5389256561381603074" border="0" /></a>
<br /> <meta equiv="CONTENT-TYPE" content="text/html; charset=utf-8"><title></title><meta name="GENERATOR" content="OpenOffice.org 2.4 (Linux)"> <style type="text/css"> <!-- @page { size: 8.5in 11in; margin: 0.79in } P { margin-bottom: 0.08in } --> </style> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);"><b>
<br /></b></p><p style="margin-bottom: 0in; color: rgb(0, 0, 0);"><b>CHICKEN QUESO SOUP </b><i> </i> </p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);">
<br /></p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);">3-4 C. cooked chicken, shredded</p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);">(I did 5 smaller breast portions, probably the equivalent of 3 big ones in the crock-pot with 3 C. of chicken broth (3 C. water + 3 t. bullion) -- for about 4 hours and it shredded right up)</p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);">
<br /></p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);">After shredding the chicken, add it back to the broth (which should now be 4+ cups of broth with the extra juices from the chicken. So if you do your chicken a different way you need about 4 1/2 C. of chicken broth).</p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);">
<br /></p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);">Then add:</p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);">16 oz. can Mexican corn (rinsed)</p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);">16 oz. can black beans (rinsed)</p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);">4 oz. can diced green chilies (with juices)...add more if you LOVE green chilies like I do!
<br /></p><p style="margin-bottom: 0in; color: rgb(0, 0, 0);">1 Small can Rotel diced tomatoes
<br /></p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);">1/3 C. snipped fresh cilantro (plus more for the very end)</p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);">1 envelope Taco Seasoning</p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);">
<br /></p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);">Let that simmer for a while. I did it for a few more hours in the crock pot.</p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);">
<br /></p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);">About an hour before serving, remove 1-2 C. of the broth into a pan and add 1 1/2 C. water, plus 1 C. of sour cream and a 14-16 oz. jar of queso. I used Pace Mexican 4 Cheese - because it looked the most real (not bright orange) and it was the cheapest. Blend that all together and then add it back to the rest of the soup. Sprinkle with additional fresh cilantro before serving.</p> <p style="margin-bottom: 0in; color: rgb(0, 0, 0);">You can also garnish with fresh avocado.
<br /></p><p style="margin-bottom: 0in; color: rgb(0, 0, 0);">It tastes great with tortilla chips for dipping as well, but is also amazing (and much healthier) without.</p>
<br /><p style="margin-bottom: 0in;">
<br /></p><p style="margin-bottom: 0in;">Brooke's Note- I made this for Sunday dinner for Michael and my mom before she went back to CA. Michael isn't a HUGE soup fan, but could not stop singing my praises for this amazingly yummy in your tummy soup. It really is one of the tastiest soups I have ever had/made!
<br /> </p> Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com0tag:blogger.com,1999:blog-3919439931104628891.post-35476778773957172192009-09-22T10:12:00.000-07:002009-10-08T10:42:04.955-07:00Cream Cheese Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Lmcq1YTB0DE/SrkLFoveEuI/AAAAAAAAAxU/arxFk0aqH0I/s1600-h/chicken.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 334px; height: 360px;" src="http://4.bp.blogspot.com/_Lmcq1YTB0DE/SrkLFoveEuI/AAAAAAAAAxU/arxFk0aqH0I/s400/chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5384347020961911522" border="0" /></a><br /><div style="text-align: center;"><div style="text-align: left;"><span style="font-weight: bold;">Cream Cheese Chicken</span><br /><span style="font-weight: bold;"><br />Recipe By:</span> Krissa (Midge) Reinbold<br /><span style="font-weight: bold;"><br />Serves</span>: 4<br /><br /><span style="font-weight: bold;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Ingredients: </span><br /><br /><ul><li>4 Chicken Breasts Cubed</li></ul><ul><li>8 oz. Package Cream cheese, softened</li></ul></div><div style="text-align: left;"><ul><li>1 can cream of chicken soup</li></ul><ul><li>1/2 C milk</li></ul><ul><li>1 package Good Seasonings Italian Dressing mix</li></ul><br /><span style="font-weight: bold;">Directions: </span><br /><br /><ul><li>Cook Chicken with dressing mix in skillet over medium-high heat</li></ul><ul><li>Mix soup, cream cheese and milk in a bowl and pour over chicken</li></ul><ul><li>Bake at 35o for 15 min. until cheese has melted</li></ul><ul><li>Serve over rice or egg noodles<br /></li></ul></div></div>Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com0tag:blogger.com,1999:blog-3919439931104628891.post-51109043660328014672009-09-21T15:36:00.000-07:002009-10-08T10:43:05.176-07:00Why Are You so PUFFY?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Lmcq1YTB0DE/SrgCQDLLpQI/AAAAAAAAAxM/2yt-vxqCYZk/s1600-h/creamPuff.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 380px; height: 307px;" src="http://2.bp.blogspot.com/_Lmcq1YTB0DE/SrgCQDLLpQI/AAAAAAAAAxM/2yt-vxqCYZk/s400/creamPuff.jpg" alt="" id="BLOGGER_PHOTO_ID_5384055829274797314" border="0" /></a><br /><span style="font-weight: bold; color: rgb(0, 0, 0);">Cream Puffs</span> <span style="font-weight: bold; color: rgb(0, 0, 0);"><br />Recipe by:</span><span style="color: rgb(0, 0, 0);"> Leila Kauwe</span><br /><span style="font-weight: bold; color: rgb(0, 0, 0);">Makes: </span><span style="color: rgb(0, 0, 0);">60 bite size puffs</span> <span style="font-weight: bold; color: rgb(0, 0, 0);"><br /><br /><br /><br /><br />Ingredients:</span> <span style="color: rgb(0, 0, 0);"><br /><br />1/2 cup margarine</span><br /><span style="color: rgb(0, 0, 0);">1 cup sifted all purpose flour</span><br /><span style="color: rgb(0, 0, 0);">1/4 teaspoon salt</span><br /><span style="color: rgb(0, 0, 0);">4 eggs</span> <span style="font-weight: bold; color: rgb(0, 0, 0);"><br /><br /><br /><br />Directions:</span> <span style="color: rgb(0, 0, 0);"><br /><br />Melt butter in 1 cup boiling water. Add flour and salt all at once; stir vigorously. Cook and stir till mixture forms a ball that doesn't seperate. remove from heat; cool slightly. Add eggs, one at a time, beating after each till smooth.</span> <span style="color: rgb(0, 0, 0);">Drop by normal teaspoon size 1 inch apart on greased cookie sheet. bake at 450 for 12-15 min, then at 325 for 7-8 minutes or unitl golden brown. Turn oven off, remove puffs and let cool for 10 min. To dry cream puffs, put them back in off oven for 15-20 min.</span> <span style="font-weight: bold; color: rgb(0, 0, 0);"><br /><br />Filling:</span> <span style="color: rgb(0, 0, 0);"><br /><br />1 3.9oz box jello instant pudding (flavor by preference)</span> <span style="color: rgb(0, 0, 0);"><br />1 8oz container cool whip</span> <span style="color: rgb(0, 0, 0);"><br />about 1 cup milk</span> <br /><br /><span style="color: rgb(0, 0, 0);">Blend cool whip on low, gently adding milk and jello pudding slowly until all jello is mixed in a bowl and crystals are disolved.</span> <span style="font-weight: bold; color: rgb(0, 0, 0);"><br /><br />Assembly:</span> <span style="color: rgb(0, 0, 0);"><br /><br />Use cake decorating tube and tip to inject pudding into puffs once puffs are dry. Place on serving tray. Slightly sprinkle tray with powdered sugar. Serve.</span>Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com0tag:blogger.com,1999:blog-3919439931104628891.post-70016362243091441882009-09-17T10:39:00.000-07:002009-10-08T10:43:40.445-07:00The 1st Recipe Swap!<div style="text-align: center; color: rgb(0, 0, 0);">Last night we had our very first recipe swap! We had about 6 girls come over to my house and each brought something yummy for a FULL course meal! There were tons of new yummy things to try and I will be posting them throughout the next week or so! The first one I am posting is from Kristy Denney. She brought this AMAZING salsa and yummy chips to go along with it! It had awesome taste and great color and texture! Perfect to bring to a party and wow your friends and look gourmet in the process! :) Thanks again to everyone that came, it was SO fun to have all of you over and I can't wait to make all your yummy delights!<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Lmcq1YTB0DE/SrJ0lX7FTgI/AAAAAAAAAxE/WHEe2dMnTaU/s1600-h/avocadosalsa.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 320px;" src="http://3.bp.blogspot.com/_Lmcq1YTB0DE/SrJ0lX7FTgI/AAAAAAAAAxE/WHEe2dMnTaU/s400/avocadosalsa.jpg" alt="" id="BLOGGER_PHOTO_ID_5382492690086972930" border="0" /></a><br /></div><strong style="color: rgb(0, 0, 0);"><span style="font-size:180%;">Avocado Feta Salsa</span></strong><br /><span style="color: rgb(0, 0, 0);">adapated from allrecipes.com</span><br /><br /><br /><span style="font-weight: bold; color: rgb(0, 0, 0);">Ingredients: </span><br /><br /><span style="color: rgb(0, 0, 0);">2 plum tomatoes, chopped</span><br /><span style="color: rgb(0, 0, 0);">2 ripe avocado - peeled, pitted and chopped</span><br /><span style="color: rgb(0, 0, 0);">1/4 cup finely chopped red onion</span><br /><span style="color: rgb(0, 0, 0);">1 clove garlic, minced</span><br /><span style="color: rgb(0, 0, 0);">1/3 c. chopped cilantro</span><br /><span style="color: rgb(0, 0, 0);">1 tablespoon olive oil</span><br /><span style="color: rgb(0, 0, 0);">1 tablespoon red or white wine vinegar</span><br /><span style="color: rgb(0, 0, 0);">4 ounces crumbled feta cheese</span><br /><span style="color: rgb(0, 0, 0);">lemon</span><br /><span style="color: rgb(0, 0, 0);">salt and pepper to taste</span><br /><br /><span style="font-weight: bold; color: rgb(0, 0, 0);">Directions: </span><br /><br /><span style="color: rgb(0, 0, 0);">In a bowl, gently stir together tomatoes, avocados, onion, and garlic. I also squirted some lemon juice on it to give it more flavor and to keep the avocados from browning as quickly. Mix in cilantro. Gently stir in olive oil and vinegar. Then stir in feta. Salt and pepper to taste. Cover, and chill for at least an hour. Serve with tortilla chips. *It does not keep long because of the avocado so it is best to make it close to when you are serving it.</span>Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com1tag:blogger.com,1999:blog-3919439931104628891.post-83026299891487008482009-09-09T07:56:00.001-07:002009-10-08T10:47:55.870-07:00Bruschetta Chicken with Basil Orzo Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Lmcq1YTB0DE/SqfCQln1imI/AAAAAAAAAuk/S9rz3NPIMWM/s1600-h/Bchicken.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 292px; height: 225px;" src="http://1.bp.blogspot.com/_Lmcq1YTB0DE/SqfCQln1imI/AAAAAAAAAuk/S9rz3NPIMWM/s320/Bchicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5379481870150240866" border="0" /></a><br /><span style="color: rgb(0, 0, 0);font-size:100%;" ><span style="font-weight: bold;">Bruschetta Grilled Chicken</span><br /><span style="font-weight: bold;"> w/Basil Orzo Pasta</span><br /><br />Serves: 4<br />Time: 30 min.<br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /></span><div id="ingredients"> <div style="color: rgb(0, 0, 0);" class="table-row-gray"> <div class="column1"> <div class="textarea"><ul><li> 4 small boneless skinless chicken breast halves (1 lb.) </li></ul></div> </div> </div> <div style="color: rgb(0, 0, 0);" class="table-row"> <div class="column1"> <div class="textarea"><ul><li> 1/2 cup Kraft Sun-Dried Tomato Dressing, divided </li></ul></div> </div> </div> <div style="color: rgb(0, 0, 0);" class="table-row-gray"> <div class="column1"> <div class="textarea"><ul><li> 2 tomatoes , finely chopped </li></ul></div> </div> </div> <div style="color: rgb(0, 0, 0);" class="table-row"> <div class="column1"> <div class="textarea"><ul><li> 1/2 cup Coarse Parmesan Cheese </li></ul></div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"><ul style="color: rgb(0, 0, 0);"><li> 1/4 cup chopped fresh basil<br /></li></ul><br /><span style="font-weight: bold; color: rgb(0, 0, 0);">Preparation: </span><br /><br /><p style="color: rgb(0, 0, 0);"><strong></strong><span style="font-weight: bold;">HEAT</span> your grille, whether that is a Foreman grill or BBQ grill. Meanwhile, place chicken in resealable plastic bag. Add 1/4 Cup dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 min. Remove chicken from bag; discard bag and dressing. </p> <p style="color: rgb(0, 0, 0);"> <strong>GRILL </strong>chicken til' cooked thoroughly throughout. Meanwhile, combine remaining dressing, tomatoes, cheese and basil. Also, turn your oven to Broil and let it heat up. </p> <p style="color: rgb(0, 0, 0);"> <strong><span style="font-weight: normal;"><span style="font-weight: bold;">PLACE</span> chicken on a baking sheet. Top with tomato mixture. Put under broiler and heat until cheese is melted. Then serve and enjoy!<br /></span></strong></p><p style="color: rgb(0, 0, 0);"><br /><strong><span style="font-weight: normal;"></span><span style="font-weight: bold;"></span><span style="font-weight: bold;"></span></strong></p><p style="color: rgb(0, 0, 0);"><strong>Basil Orzo Pasta</strong></p><p style="color: rgb(0, 0, 0);"><strong><span style="font-weight: normal;">Serves: 4</span></strong></p><p style="color: rgb(0, 0, 0);">Time: 30 min.</p><br /><p style="color: rgb(0, 0, 0);"><span style="font-weight: bold;">Ingredients: </span><br /></p><ul style="color: rgb(0, 0, 0);"><li> 2 tablespoons butter</li><li> 1 cup uncooked orzo pasta</li><li> 1 (14.5 ounce) can chicken broth</li><li> 1/2 cup grated Parmesan cheese</li><li> 1/4 cup chopped fresh basil</li><li> salt and pepper to taste</li><li> 2 tablespoons chopped fresh basil</li></ul><span style="color: rgb(0, 0, 0); font-weight: bold;">Preparation: </span><br /><ol><li style="color: rgb(0, 0, 0);"><span> Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. </span></li><li style="color: rgb(0, 0, 0);"><span> Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. </span></li><li><span> Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs. </span></li></ol><br /><br />Brooke's Notes: The first recipe was from Kraft Foods and it was VERY healthy (only 200 calories) and super easy to make and extremely tasty! I was tired of the mundane pasta routine so I thought I would spice it up with something different. I have never made orzo pasta, and actually only had it in soup at Zupa's. But it was SUPER tasty and a fun twist on a new meal! You can find this pasta on the pasta aisle in the store. It took me a while to find it (only one manufacturer made it) But I was determined to find it!!!<br /><br /><p style="color: rgb(0, 0, 0);"><br /><strong><span style="font-weight: normal;"></span></strong></p><p style="color: rgb(0, 0, 0);"><strong><span style="font-weight: normal;"></span><br /></strong> </p><br /></div> </div> </div> </div>Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com1tag:blogger.com,1999:blog-3919439931104628891.post-27475666743387000712009-09-03T14:41:00.000-07:002009-10-08T10:48:21.248-07:00My balls are better than yours!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Lmcq1YTB0DE/SqA48VsbGII/AAAAAAAAAuc/43nPoy4Tw7Y/s1600-h/meatballs.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_Lmcq1YTB0DE/SqA48VsbGII/AAAAAAAAAuc/43nPoy4Tw7Y/s320/meatballs.jpg" alt="" id="BLOGGER_PHOTO_ID_5377360564347148418" border="0" /></a><br /><span style="color: rgb(0, 0, 0); font-weight: bold;">The Best Homemade Meatball</span><br /><br /><span style="color: rgb(0, 0, 0);">Makes- 32-you can freeze and store any leftovers you may have for up to 3 months!</span><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold; color: rgb(0, 0, 0);">Ingredients: </span><br /><div id="ingredients"> <div style="color: rgb(0, 0, 0);" class="table-row-gray"> <div class="column1"> <div class="textarea"><ul><li> 2 lb. ground beef </li></ul></div> </div> </div> <div style="color: rgb(0, 0, 0);" class="table-row"> <div class="column1"> <div class="textarea"><ul><li> 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken- do not cook....it will cook with the mixture.... </li></ul></div> </div> </div> <div style="color: rgb(0, 0, 0);" class="table-row-gray"> <div class="column1"> <div class="textarea"><ul><li> 1-1/4 cups hot water </li></ul></div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"><ul style="color: rgb(0, 0, 0);"><li> 2 eggs</li></ul><span style="font-weight: bold; color: rgb(0, 0, 0);">Preparation:</span><br /><div style="color: rgb(0, 0, 0);" class="recipeMakeItText"> <div class="stdContBlock"> <div class="textarea"> <p><strong>Heat </strong>oven to 400ºF.</p> <p> <strong>Line </strong>2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each. </p> <p> <strong>Place </strong>16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF). </p> <p> <strong>Combine </strong>half the meatballs with Tomato-Basil Cream Sauce or preferred spaghetti sauce.<br /></p><br /><p><br /></p><p><span style="font-weight: bold;">Homemade Tomato-Basil Cream Sauce</span></p><p><span style="font-weight: bold;">Ingredients: </span><br /></p><ul><li>1 jar spaghetti sauce</li></ul><ul><li>Fresh basil- finely chopped</li></ul><ul><li>2 oz. cubed Philly cream cheese<br /></li></ul><p><span style="font-weight: bold;">Preparation:</span><br /></p><p>Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed PHILADELPHIA Cream Cheese and chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat.<br /><span style="font-weight: bold;"></span></p><p><span style="font-weight: bold;"><br /></span></p><p><br /><span style="font-weight: bold;"></span></p><p><br /><span style="font-weight: bold;"></span></p><p><span style="font-weight: bold;"></span><br /></p> </div> </div> </div><br /></div> </div> </div> </div>Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com0tag:blogger.com,1999:blog-3919439931104628891.post-8296539810719357982009-08-28T08:37:00.000-07:002009-10-08T10:49:07.386-07:00Grilled Steak Tacos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Lmcq1YTB0DE/SpgFm9yiCsI/AAAAAAAAAtE/uhpTAhjR6Qs/s1600-h/steaktacos.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 320px;" src="http://4.bp.blogspot.com/_Lmcq1YTB0DE/SpgFm9yiCsI/AAAAAAAAAtE/uhpTAhjR6Qs/s320/steaktacos.jpg" alt="" id="BLOGGER_PHOTO_ID_5375052322246363842" border="0" /></a><br /><span style="font-weight: bold; color: rgb(0, 0, 0);">Grilled Cola Skirt Steak Salsa Tacos<br /></span><span style="color: rgb(0, 0, 0);"><br />Recipe by: Silvana Nardone- Rachel Ray's No Recipe section<br /><br />Serves-4<br /><br />Prep time- 30 min.<br /></span><span style="font-weight: bold; color: rgb(0, 0, 0);"><br /><br /><br /><br /><br /><br /><br /><br /><br />Ingredients:<br /></span><br /><ul style="color: rgb(0, 0, 0);"><li> 1/2 cup cola </li><li> 2 tablespoons extra-virgin olive oil </li><li> Juice of 2 limes, plus lime wedges for serving </li><li> 2 teaspoons chili powder </li><li> Salt </li><li> 1 pound skirt steak, cut into 4 portions </li><li> 2 tomatoes, finely chopped </li><li> 1 small onion, chopped </li><li> 1/4 cup finely chopped cilantro </li><li> 2 jalapeño chiles, finely chopped </li><li> 8 crisp taco shells </li><li> 1 avocado, cut into 8 lengthwise slices </li></ul> <div style="color: rgb(0, 0, 0);" class="directions"> <h4>Directions:</h4> <ol><li><p> In a resealable plastic bag, combine the cola, olive oil, 2 tablespoons lime juice, the chili powder and 1 1/2 teaspoons salt. Add the steak and let marinate at room temperature for about 30 minutes. </p></li><li><p> In a large bowl, toss together the tomatoes, onion, cilantro, jalapeños and remaining lime juice; season with salt. </p></li><li><p> Preheat a grill or grill pan to high. Grill the steak, turning once, about 15 minutes for medium-rare; let rest for 5 minutes. Thinly slice the steak against the grain and toss with the tomato salsa. Fill each taco shell with some slaw mix, an avocado slice and steak with salsa. Serve with the lime wedges.</p></li></ol><br /><div style="text-align: center;"><span style="font-weight: bold;">The Photo Play by Play:</span><br /></div><br /><br /> </div><a style="color: rgb(0, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Lmcq1YTB0DE/SpgFL--O7CI/AAAAAAAAAs8/VImhQM0A5gc/s1600-h/steakTaco_1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 155px; height: 175px;" src="http://4.bp.blogspot.com/_Lmcq1YTB0DE/SpgFL--O7CI/AAAAAAAAAs8/VImhQM0A5gc/s320/steakTaco_1.jpg" alt="" id="BLOGGER_PHOTO_ID_5375051858707409954" border="0" /></a><br /><div style="text-align: center; color: rgb(0, 0, 0);">Place the skirt steak in a plastic bag, then add cola, olive oil, chili powder, lime juice and salt.<br /></div><div style="text-align: center; color: rgb(0, 0, 0);"><span id="ctl00_MainContent_ctlPhotoHowTo_ctlCarousel" class="jcarousel-skin-photo-how-to"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Lmcq1YTB0DE/SpgB3rEpprI/AAAAAAAAAsk/A4vZhyGjaSw/s1600-h/steakTaco_2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 155px; height: 175px;" src="http://2.bp.blogspot.com/_Lmcq1YTB0DE/SpgB3rEpprI/AAAAAAAAAsk/A4vZhyGjaSw/s320/steakTaco_2.jpg" alt="" id="BLOGGER_PHOTO_ID_5375048211233351346" border="0" /></a><span id="ctl00_MainContent_ctlPhotoHowTo_ctlCarousel" class="jcarousel-skin-photo-how-to">Then mix chopped tomatoes, onion, cilantro, jalapenos and more lime juice.</span><br /></div><span style="color: rgb(0, 0, 0);" id="ctl00_MainContent_ctlPhotoHowTo_ctlCarousel" class="jcarousel-skin-photo-how-to"><br /></span><div style="text-align: center; color: rgb(0, 0, 0);"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Lmcq1YTB0DE/SpgBotSFjnI/AAAAAAAAAsc/wOmLOS0SXwg/s1600-h/steakTaco_3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 155px; height: 175px;" src="http://2.bp.blogspot.com/_Lmcq1YTB0DE/SpgBotSFjnI/AAAAAAAAAsc/wOmLOS0SXwg/s320/steakTaco_3.jpg" alt="" id="BLOGGER_PHOTO_ID_5375047954128539250" border="0" /></a><br /></div><div style="text-align: center; color: rgb(0, 0, 0);"><span id="ctl00_MainContent_ctlPhotoHowTo_ctlCarousel" class="jcarousel-skin-photo-how-to">Grill the steak, turning once, for about 12 minutes, then let it rest.<br /><br /></span></div><a style="color: rgb(0, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Lmcq1YTB0DE/SpgArXhoo6I/AAAAAAAAAsM/UG7gUeEytaQ/s1600-h/steakTaco_4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 155px; height: 175px;" src="http://4.bp.blogspot.com/_Lmcq1YTB0DE/SpgArXhoo6I/AAAAAAAAAsM/UG7gUeEytaQ/s320/steakTaco_4.jpg" alt="" id="BLOGGER_PHOTO_ID_5375046900316152738" border="0" /></a><br /><div style="text-align: center; color: rgb(0, 0, 0);"><span id="ctl00_MainContent_ctlPhotoHowTo_ctlCarousel" class="jcarousel-skin-photo-how-to">Thinly slice the steak,</span></div><br /><a style="color: rgb(0, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Lmcq1YTB0DE/SpgAgMK6KnI/AAAAAAAAAsE/FKnGk0fBssU/s1600-h/steakTaco_5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 155px; height: 175px;" src="http://1.bp.blogspot.com/_Lmcq1YTB0DE/SpgAgMK6KnI/AAAAAAAAAsE/FKnGk0fBssU/s320/steakTaco_5.jpg" alt="" id="BLOGGER_PHOTO_ID_5375046708289481330" border="0" /></a><br /><div style="text-align: center; color: rgb(0, 0, 0);"><span id="ctl00_MainContent_ctlPhotoHowTo_ctlCarousel" class="jcarousel-skin-photo-how-to">and toss it with the salsa.</span><br /><br /></div><a style="color: rgb(0, 0, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Lmcq1YTB0DE/Spf_56k-pjI/AAAAAAAAAr8/JWObhNkXEQA/s1600-h/steakTaco_6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 155px; height: 175px;" src="http://3.bp.blogspot.com/_Lmcq1YTB0DE/Spf_56k-pjI/AAAAAAAAAr8/JWObhNkXEQA/s320/steakTaco_6.jpg" alt="" id="BLOGGER_PHOTO_ID_5375046050731959858" border="0" /></a><br /><span style="color: rgb(0, 0, 0);" id="ctl00_MainContent_ctlPhotoHowTo_ctlCarousel" class="jcarousel-skin-photo-how-to"></span><div style="text-align: center; color: rgb(0, 0, 0);"><span id="ctl00_MainContent_ctlPhotoHowTo_ctlCarousel" class="jcarousel-skin-photo-how-to">Add avo and some steak and salsa. Serve the tacos with lime wedges.</span></div><br /><br /><div style="text-align: left;">Brooke's Notes: This was incredibly tasty! I would suggest that after you cook the meat and slice it that you place it in a warm oven for a few minutes, otherwise your steak will taste cold. You have to let the steak cool down enough to cut, but once you toss with the salsa it becomes cold. I would also suggest tenderizing the meat before you marinate it. That will ensure that the meat soaks up all of the flavor and be mouth watering juicy!! :) Enjoy!<br /></div>Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com1tag:blogger.com,1999:blog-3919439931104628891.post-56401584434091907822009-08-25T09:07:00.000-07:002009-10-08T10:49:28.708-07:00Brooke's Buitoni Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Lmcq1YTB0DE/SpQSmg-k97I/AAAAAAAAAp8/QcLdUrQQkLk/s1600-h/Buitoni+Pasta+Tortellini+Three+Cheese.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 200px;" src="http://1.bp.blogspot.com/_Lmcq1YTB0DE/SpQSmg-k97I/AAAAAAAAAp8/QcLdUrQQkLk/s320/Buitoni+Pasta+Tortellini+Three+Cheese.jpg" alt="" id="BLOGGER_PHOTO_ID_5373940708256577458" border="0" /></a><br /><span style="color: rgb(0, 0, 0);font-family:arial;font-size:100%;" >Here is a super yummy but easy recipe to follow! Perfect for a beginner!<br /><span style="font-weight: bold;"><br />Brooke's Buitoni Pasta</span><br />Serves-4 (if you buy the big pack of noodles-2 if you opt for the smaller one)<br /><span style="font-weight: bold;"><br /><br /><br /><br /><br />Ingredients</span><br /><br /></span><ul style="color: rgb(0, 0, 0); font-family: arial;"><li>Buitoni pasta</li><li>1 bottle sun dried tomato pasta sauce- I use "Classico"</li><li>3/4 C. chicken broth</li><li>1 1/2 tbls. garlic- minced<br /></li><li>Aidell's Garlic & sun dried tomato sausage-cut up in small pieces and use the entire package in the skillet</li><li>1/3 C. sun dried tomatoes- chopped<br /></li><li>Fresh basil- chopped</li></ul><span style="color: rgb(0, 0, 0); font-weight: bold;font-family:arial;" >Preparation</span> <span style="color: rgb(0, 0, 0);font-family:arial;" >Prepare the pasta as directed. While pasta is cooking, in a skillet over medium-high heat, saute garlic, sun-dried tomatoes and sausage. Cook for 5-7 minutes til the sausage starts to brown. Then add the pasta sauce and chicken broth and bring to a boil for 3-4 min. Add basil and cook for another minute. Then add the pasta and mix well. Continue on high heat til the pasta and sauce has been mixed together and the sauce coats the pasta. Move to a serving bowl, then enjoy! </span> <span style="color: rgb(0, 0, 0);font-family:arial;" >The meal was super fast and easy and wonderfully delish!</span><br /><span style="font-size:100%;"><span style="font-family:verdana;"><br /><br /></span></span>Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com0tag:blogger.com,1999:blog-3919439931104628891.post-87881060987225114352009-08-20T09:36:00.000-07:002009-10-08T10:49:51.738-07:00Chile Lime Chicken Fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_Lmcq1YTB0DE/So1_vhbDsgI/AAAAAAAAAok/S3NbaCtGm_0/s1600-h/limes2.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 300px; height: 300px;" src="http://1.bp.blogspot.com/_Lmcq1YTB0DE/So1_vhbDsgI/AAAAAAAAAok/S3NbaCtGm_0/s320/limes2.jpg" alt="" id="BLOGGER_PHOTO_ID_5372090384925307394" border="0" /></a><br /><span style="color: rgb(0, 0, 0); font-weight: bold;">Chile Lime Chicken Fry</span> <span style="color: rgb(0, 0, 0);"><br />Serves-4</span> <span style="color: rgb(0, 0, 0);"><br />Recipe By: Rachel Ray</span> <span style="color: rgb(0, 0, 0);"><br /><br />Serve with Tex-Mex Peperonata and Corny Polenta</span> <span style="color: rgb(0, 0, 0); font-weight: bold;"><br /><br />Ingredients</span> <ul style="color: rgb(0, 0, 0);"><li>4-6 Chicken fillets (ultra thinly sliced chicken breasts)</li><li>salt and pepper</li><li>1 C. all-purpose flour</li><li>2 eggs, beaten</li><li>1 C. bread crumbs</li><li>3 limes, zested and juiced</li><li>2 Tbs. chili powder, a couple palmfuls</li><li>2 tsp. garlic powder, 2/3 palmful</li><li>2 tsp. onion powder, 2/3 palmful</li><li>2 Tbs. dried or fresh thyme</li><li>1/4 C. vegetable, canola, or safflower oil</li></ul><span style="color: rgb(0, 0, 0); font-weight: bold;">Preparation</span> <span style="color: rgb(0, 0, 0);">Season the chicken with salt and pepper. Arrange 3 shallow dishes. Put the flour in 1 dish, and add the eggs to a second dish. Combine the bread crumbs in the third dish and season with 1 Tbs. lime zest, 2 Tbs. chili powder, the garlic powder, onion powder, and thyme. Coat the chicken in the flour, then the egg and then the bread crumb mixture.</span> <span style="color: rgb(0, 0, 0);">Heat the oil, about 1/4 C, in a large skillet over medium-high heat. If your pan is not large enough to fry 4 fillets, in a single layer, heat the oven to 275 degrees F and put a baking sheet on a cooking rack. As you fry the chicken, transfer them to the sheet in the oven to keep them warm. Fry the chicken until deeply golden and crispy and transfer to a serving platter. Season with a little extra salt, and top with lime juice and serve.</span><br /><br />Brooke's Notes- I served the Tex-Mex Peperonata on top of the chicken. I topped the peperonata mix with lots of cilantro and used the polenta as our side dish. This was a fantastic meal! We had leftovers, and it served well the next day too! Enjoy!Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com0tag:blogger.com,1999:blog-3919439931104628891.post-73868672997490035352009-08-20T09:13:00.000-07:002009-10-08T10:50:52.107-07:00Tex-Mex Peperonata & Corny Polenta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_Lmcq1YTB0DE/So16hg8BRtI/AAAAAAAAAoc/1i67w0OOzjQ/s1600-h/bell+peppers.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_Lmcq1YTB0DE/So16hg8BRtI/AAAAAAAAAoc/1i67w0OOzjQ/s320/bell+peppers.jpg" alt="" id="BLOGGER_PHOTO_ID_5372084646718818002" border="0" /></a><br /><span style="font-weight: bold; color: rgb(0, 0, 0);">Tex-Mex Peperonata</span><br /><span style="color: rgb(0, 0, 0);">Serves- 4</span><br /><span style="color: rgb(0, 0, 0);">Recipe By: Rachel Ray</span><br /><br /><span style="color: rgb(0, 0, 0);">Ingredients</span><br /><br /><ul style="color: rgb(0, 0, 0);"><li>2 Tbs. Extra Virgin Olive Oil (EVOO)</li><li>1 red onion, thinly sliced</li><li>2 jalepenos, seeded and thinly sliced</li><li>1 red bell pepper, seeded and thinly sliced</li><li>1 green bell pepper, seeded and thinly sliced</li><li>2 cloves garlic, minced</li><li>salt and pepper</li><li>2 Tbs. tomato paste</li><li>1 cup beer <span style="font-style: italic;">or </span>chicken stock</li><li>handful fresh cilantro, chopped for garnish</li></ul><span style="font-weight: bold; color: rgb(0, 0, 0);">Preparation</span><br /><br /><span style="color: rgb(0, 0, 0);">Heat the EVOO in a skillet over medium-high heat. Add the onions, the peppers, garlic, and the salt and pepper, to taste. Saute the onion mixture until crisp-tender, 5-6 minutes. Stir in the tomato paste, cook 2 minutes. Add the beer or stock and stir for 1-2 minutes more. Transfer to a serving bowl or platter, garnish with cilantro and serve.</span><br /><br /> <span style="font-weight: bold; color: rgb(0, 0, 0);">Corny Polenta</span><br /><span style="color: rgb(0, 0, 0);">Serves-4</span><br /><span style="color: rgb(0, 0, 0);">Recipe By: Rachel Ray</span><br /><br /><span style="font-weight: bold; color: rgb(0, 0, 0);">Ingredients</span><br /><br /><ul style="color: rgb(0, 0, 0);"><li>2 ears fresh husked corn on the cob <span style="font-style: italic;">or</span> 1 cup frozen kernels, defrosted</li><li>1 Tbs. EVOO</li><li>3-4 thin scallions, finely chopped</li><li>3 C. chicken stock</li><li>1 C. quick-cooking Polenta</li><li>2 Tbs. butter</li><li>2 Tbs. hot sauce</li><li>Salt</li></ul><span style="font-weight: bold; color: rgb(0, 0, 0);">Preparation</span><br /><br /><span style="color: rgb(0, 0, 0);">Scrape the corn from the cob by balancing the cob on a small inverted bowl nested in larger bowl. Using a sharp knife, cut the kernels off the cob from the top to the bottom.</span><br /><br /><span style="color: rgb(0, 0, 0);">Heat the EVOO, a turn of the pan, in a sauce put over medium-high heat. Add the corn and saute until it starts to brown at the edges, 3-4 minutes. Add the scallions and cook for one minute, then add the stock and bring to a boil. Whisk in the polenta and cook until thick, about 2-3 minutes. Stir in the butter and season with the hot sauce and salt, to taste. Transfer to a serving bowl and serve.</span><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span>Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com0tag:blogger.com,1999:blog-3919439931104628891.post-37438826152897999792009-08-18T21:12:00.000-07:002009-08-18T21:41:42.199-07:00The Recipe Swap<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Lmcq1YTB0DE/Sot8DKkGQgI/AAAAAAAAAlY/bU30AgHTNjY/s1600-h/red+rooster.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 262px; height: 320px;" src="http://4.bp.blogspot.com/_Lmcq1YTB0DE/Sot8DKkGQgI/AAAAAAAAAlY/bU30AgHTNjY/s320/red+rooster.jpg" alt="" id="BLOGGER_PHOTO_ID_5371523374386659842" border="0" /></a><br /><span style="font-weight: bold;"><span style="font-size:100%;"><span style="color: rgb(0, 0, 0);">I am by no means a professional chef, but I do LOVE cooking and I love trying out new recipes, and then sharing those with friends. I was talking with my BFF Jaime, and we decided that we wanted to have a recipe swap, and WAH-LA-</span><br />The <span style="color: rgb(255, 0, 0);">RED <span style="color: rgb(0, 0, 0);">Recipe Box was born!<br /><br />I will be hosting a recipe swap (if you are in the Provo, UT area) in September, and will be featuring those recipes on this blog, as well as any new recipes I try in the future.<br /><br />I hope to broaden my cooking horizons, and in the meantime help those out there looking for a fresh new recipe as well. I generally take recipes from the web or cooking shows I see and then put a little twist on them, but will definitely let you know who the recipe is from, and where you can find it too! I hope that over time, I can expand my cooking resume and learn new and fun ways to feed my family. I hate the monotony of cooking the same 4 recipes, and can't wait to get my apron dirty with all new ingredients!<br /><br /><span style="color: rgb(0, 0, 153);">Ok so how will the "Recipe Swap" work?</span><br />Each time our group (no matter how big or small) meets, we will have such a variety of recipes there to share, I get so excited just thinking about it! I want to have each person bring different recipes. For example, when we meet in September, I would bring 2-4 soup recipes. Jaime would bring 2-4 salad recipes. "kate" would bring 2-4 appetizer recipes and so forth. We would ask that each girl that comes brings enough copies on 8.5x11 paper for each girl that will be there. That is the easiest way to keep everything the same, but I am open to suggestions if any has them. On the invites that I am so excited to send out, I will ask each girl on her invite what would be a great recipe category for her to bring and share with everyone.<br /><br /><span style="color: rgb(0, 0, 153);">Who wants to come to the "Recipe Swap"?<br /><br /><span style="color: rgb(0, 0, 0);">If you would like to come to the swap or know someone that would want to come, please send an email to <span style="color: rgb(0, 0, 153);">theredrecipebox@gmail.com</span>. Please include your email, and address that I can mail you an invite! We would love to have a steady group of girls that would come to our swap, and promise it will be worth your time and you will have so much fun! You can also email any of your recipes to The <span style="color: rgb(255, 0, 0);">Red</span> Recipe Box, or any of your questions as well.<br /><br /><br />We hope that you will come and join in the cooking fun!</span></span><br /></span></span></span></span>Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com0tag:blogger.com,1999:blog-3919439931104628891.post-71188777451244859632009-08-17T18:27:00.000-07:002009-08-17T18:28:38.589-07:00The BeginningThis is the beginning of The Red Recipe Box. Where I will take recipes I love and share them with friends all over!Brookehttp://www.blogger.com/profile/06197666007177089249noreply@blogger.com0