tag:blogger.com,1999:blog-69489461171209061012024-03-14T06:28:14.276-07:00What We EatTawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-6948946117120906101.post-24541624192484822772011-08-21T05:08:00.000-07:002011-08-21T05:08:22.156-07:00Baked Chimichangas with Green Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj67guu65Pk8drl7NlfAyXDhE4Nx0g5KbTEdwarTjsaYWOS66G4Wi2ob12jdDpSDr9WjU9ZAaXAXGxosLnh8LpaO4Lrus5UxHzTQy_g0j9idolg7Gm_2IiuoBFHLUsvjxbO264u4_QSVsw/s1600/DSC_1018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj67guu65Pk8drl7NlfAyXDhE4Nx0g5KbTEdwarTjsaYWOS66G4Wi2ob12jdDpSDr9WjU9ZAaXAXGxosLnh8LpaO4Lrus5UxHzTQy_g0j9idolg7Gm_2IiuoBFHLUsvjxbO264u4_QSVsw/s320/DSC_1018.JPG" width="212" /></a></div><br />
I got this recipe from <a href="http://sixsistersstuff.blogspot.com/2011/07/baked-chicken-chimichangas-with-green.html">Six Sister's Stuff</a> and they were <i>so</i> yummy. We all loved them. It made a lot of sauce and I ended up freezing what was left of it (hopefully it works out) so I can use it on chimichangas or enchiladas another time. I also just used whatever cheese we had on hand, which I think was mostly cheddar.<br />
<br />
<b>Ingredients</b>:<br />
<br />
2 cans cream of chicken soup<br />
2 cans diced green chiles<br />
5 pitted green olives (I didn't use these)<br />
1 jalapeno pepper, seeded and chopped<br />
2 T fresh lime juice<br />
1 8 oz package cream cheese<br />
1 8 oz package shredded Monterey Jack cheese<br />
1/2 package taco seasoning<br />
1 lb cooked, shredded chicken<br />
8 flour tortillas<br />
1 8 oz package sharp Cheddar cheese<br />
chopped green onion<br />
sour cream<br />
<br />
Pour the cream of chicken soup into a blender, along with the green chiles, olives, jalapeno and lime juice. Puree until smooth and pour into a saucepan over medium-low heat to keep warm.<br />
<br />
In a large bowl stir together cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken and divide among 8 tortillas. Fold each tortilla into a rectangular packet around the filling.<br />
<br />
Place all chimichangas into a greased 9x13 pan. Brush all sides of chimichangas with olive or canola oil. Bake at 350 degrees for 15 minutes, turn chimichangas over, and bake 15 minutes more.<br />
<br />
To serve, place chimichanga on a plate and top with cheddar cheese, green onions and sour cream (and anything else you might want to add, like tomatoes).<br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Josefin Sans'; font-size: 19px; line-height: 26px;"></span><br />
<div class="directions" style="margin-top: 10px;"></div>Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-71132119698995986142011-08-10T14:16:00.000-07:002011-08-10T14:16:02.470-07:00Pulled Pork Sandwich<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSDFe6DQ7eZNwI1-6hyTmJqS0BSh1nGCFe9vJ4s5cIlSk2TcRgjWfoHwZ78JDU-umdgZ1kJZycP2G8FaneDtb8HxWQR7pAORaYivubzeaKMi8sOS5iuCHQiaJ4wayBTkzdaTlf0PxS4A/s1600/DSC_0954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwSDFe6DQ7eZNwI1-6hyTmJqS0BSh1nGCFe9vJ4s5cIlSk2TcRgjWfoHwZ78JDU-umdgZ1kJZycP2G8FaneDtb8HxWQR7pAORaYivubzeaKMi8sOS5iuCHQiaJ4wayBTkzdaTlf0PxS4A/s320/DSC_0954.JPG" width="320" /></a></div><br />
Mmmm this was really good and it made a lot, so leftovers can be frozen!<br />
<br />
<b>Ingredients</b>:<br />
<br />
1 boneless pork shoulder 4-5 lbs<br />
salt and black pepper to taste<br />
1/2 T canola or vegetable oil<br />
1 cup apple cider vinegar<br />
4 cups low-sodium chicken broth<br />
1/2 T liquid smoke<br />
hamburger buns (I made <a href="http://gronniefood.blogspot.com/2010/02/meatball-sandwiches-homemade-fries.html">these french bread rolls</a>)<br />
coleslaw (optional; I don't like it so I didn't use any)<br />
<br />
Heat a large skillet or saute pan over med-high heat. Cut the pork into 2 or 3 big pieces and season with salt and pepper. Add the oil to the pan and when hot, sear the pieces of pork until thoroughly browned on the outside. Remove the pork and place in a slow cooker.<br />
<br />
Add the vinegar to the hot pan and deglaze, scraping any bits of browned meat stuck to the bottom. Pour vinegar over the pork, then add the broth and liquid smoke. Set the slow cooker to high and cook for 4 hours, until the pork falls apart with gentle pressure. Remove the pork from the liquid and shred. Toss with a bit more vinegar and serve on top of warm buns with coleslaw.<br />
<br />
*Note: I also added a little bbq sauce to my sandwich because, well, I love it and to add a little more juiciness.Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-5264889214554264562011-08-01T15:39:00.000-07:002011-08-01T15:39:16.300-07:00Healthier Egg McMuffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLx9lMPCvNNHq1ynnCwWk78i5yYuBMPgjJNLmgsCAbFobfXzKnJxuGM2m4eGGfyFAEFlGfh4v6TQsM_YjEO8NQ_9JMIWcRrgQB4dpKvF5ei19uMRX8fRFZCCIgB5Kz_jweYR5WLfyKlc/s1600/DSC_0941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifLx9lMPCvNNHq1ynnCwWk78i5yYuBMPgjJNLmgsCAbFobfXzKnJxuGM2m4eGGfyFAEFlGfh4v6TQsM_YjEO8NQ_9JMIWcRrgQB4dpKvF5ei19uMRX8fRFZCCIgB5Kz_jweYR5WLfyKlc/s320/DSC_0941.JPG" width="320" /></a></div><br />
I honestly can't remember where I got this recipe from. I think I might have Googled "cook this not that recipes" and got it off one of the sites that came up. Either way, this is delicious! Definitely a good breakfast sandwich, or great for lunch or dinner too.<br />
<br />
<b>Ingredients</b>:<br />
<br />
1 English muffin, toasted<br />
1 slice of cheese<br />
1 egg, scrambled or fried or however you like it<br />
sliced turkey deli meat<br />
1-2 slices of tomato<br />
avocado slices or guacamole<br />
<br />
While the egg is cooking, toast English muffin. When done toasting, put slice of cheese on so it can melt a little, then put egg on top of that. Top with turkey, tomato and avocado/guacamole and eat!Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-47887812764724614872011-07-03T18:18:00.000-07:002011-07-03T18:18:17.390-07:00Lemon Crinkle CookiesI forgot to take a picture of these; they were just too good! So I'll direct you to <a href="http://triedandtasty.com/2011/06/lemon-crinkle-cookies/">Tried and Tasty</a> for the pic. We took these to a friend's house and they loved them too. I could have just eaten and eaten them. The amount of lemon is perfect and they stay soft and chewy. I made them two days ago and just ate the last of them today and they were still pretty good!<br />
<br />
<b>Ingredients</b>:<br />
<br />
<br />
<div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; color: #333333; font-family: Georgia, 'Bitstream Charter', serif; font-size: 16px; line-height: 24px; margin-bottom: 24px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">½ c butter, softened<br />
1 c granulated sugar<br />
½ tsp vanilla extract<br />
1 whole egg<br />
1 tsp lemon zest<br />
1 tbsp fresh lemon juice<br />
¼ tsp salt<br />
¼ tsp baking powder<br />
⅛ tsp baking soda<br />
1-½ c all-purpose flour<br />
½ c powdered sugar</div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-style: initial; border-top-width: 0px; color: #333333; font-family: Georgia, 'Bitstream Charter', serif; font-size: 16px; line-height: 24px; margin-bottom: 24px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside. In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough. Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to cooling rack. </div>Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-13263549824659575092011-06-29T18:21:00.000-07:002011-06-29T18:21:50.073-07:00The Ultimate BLT<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMFxb3x9APamUki_eNNu5oq3pdDZ5_TCvfZg22u4Cf_R7-POg44THseun7VwJagENtzw8Gt6YKogBi7PwaJt2t3Er8KTG3A-nb2ubwtH4jH2xfovlml7EyIg1Tt04FWsgUmlmITkELW4/s1600/DSC_0922.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtMFxb3x9APamUki_eNNu5oq3pdDZ5_TCvfZg22u4Cf_R7-POg44THseun7VwJagENtzw8Gt6YKogBi7PwaJt2t3Er8KTG3A-nb2ubwtH4jH2xfovlml7EyIg1Tt04FWsgUmlmITkELW4/s320/DSC_0922.JPG" width="320" /></a></div><br />
I got this recipe from <a href="http://triedandtasty.com/2011/02/the-ultimate-blt/">Tried and Tasty</a>. It's from the Cook This, Not That cookbook and I made it for Derek the other day. He gave it a thumbs up! I really wanted to try one too, but we were out of tomatoes, so I'll have to have one another day.<br />
<br />
2 slices 7-grain sourdough bread (I used honey whole wheat), lightly toasted<br />
1 egg<br />
handful of arugula (or any kind of lettuce you have on hand)<br />
2 thick slices of tomato<br />
4 strips of bacon, cooked (I used 2, though I'm sure Derek would have loved to have more meat!)<br />
Salt and pepper to taste<br />
<br />
Heat a small nonstick skillet over medium heat. Coat with olive oil cooking spray and add the egg. Cook sunny side up until the white is set but the yolk is runny (I ended up doing it more like a fried egg because I flipped it to cook on both sides, but the yolk was still runny). Line the bottom half of the bread with the arugula, followed by the tomato slices and bacon. Set the egg carefully on top and season with salt and pepper. Top with second slice of bread.<br />
<br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Bitstream Charter', serif; font-size: 16px; line-height: 24px;">Calories: 450</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Bitstream Charter', serif; font-size: 16px; line-height: 24px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Bitstream Charter', serif; font-size: 16px; line-height: 24px;">Fat: 20 grams (6 grams saturated)</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Bitstream Charter', serif; font-size: 16px; line-height: 24px;"><br />
</span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, 'Bitstream Charter', serif; font-size: 16px; line-height: 24px;">Sodium: 840 mg</span>Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-2016957151610296392011-06-20T18:43:00.000-07:002011-06-20T18:43:50.892-07:00Baked Creamy Chicken Taquitos<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX0wpi0wAfJKN5K060ExCl9kWWhyphenhyphen0HTKg2jmZMoxALiZ1eBg7sE62b-j2zkY5og-fTaLu3K20BadvmOcEBYyneCkeLAJXTHeh34_8n41Tq6wqw7AvI3-_YHs5AGch8zzaa3jvLOoM7Los/s1600/DSC_0888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX0wpi0wAfJKN5K060ExCl9kWWhyphenhyphen0HTKg2jmZMoxALiZ1eBg7sE62b-j2zkY5og-fTaLu3K20BadvmOcEBYyneCkeLAJXTHeh34_8n41Tq6wqw7AvI3-_YHs5AGch8zzaa3jvLOoM7Los/s320/DSC_0888.JPG" width="320" /></a></div><br />
Oh my, these were <i>so</i> good. Thank you <a href="http://www.ourbestbites.com/">Our Best Bites</a> for having such great recipes. <br />
<br />
<b>Ingredients</b>:<br />
<br />
<br />
<div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #606060; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Helvetica, Arial, 'Trebuchet MS', serif; font-size: 12px; line-height: 22px; margin-bottom: 18px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/3 C (3 oz) cream cheese<br />
1/4 C green salsa<br />
1T fresh lime juice<br />
1/2 t cumin<br />
1 t chili powder<br />
1/2 t onion powder<br />
1/4 t granulated garlic, or garlic powder<br />
3 T chopped cilantro<br />
2 T sliced green onions<br />
2 C shredded cooked chicken<br />
1 C grated pepperjack cheese</div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #606060; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Helvetica, Arial, 'Trebuchet MS', serif; font-size: 12px; line-height: 22px; margin-bottom: 18px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">small corn tortillas (and actually, flour ones are <span style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">really</span> good as well)<br />
kosher salt<br />
cooking spray</div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #606060; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Helvetica, Arial, 'Trebuchet MS', serif; font-size: 12px; line-height: 22px; margin-bottom: 18px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><b>Directions</b>:</div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #606060; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Helvetica, Arial, 'Trebuchet MS', serif; font-size: 12px; line-height: 22px; margin-bottom: 18px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.</div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #606060; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Helvetica, Arial, 'Trebuchet MS', serif; font-size: 12px; line-height: 22px; margin-bottom: 18px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.</div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #606060; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Helvetica, Arial, 'Trebuchet MS', serif; font-size: 12px; line-height: 22px; margin-bottom: 18px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><span style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-style: italic; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">You can prepare up to this step ahead of time. Just keep the mixture in the fridge.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #606060; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Helvetica, Arial, 'Trebuchet MS', serif; font-size: 12px; line-height: 22px; margin-bottom: 18px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.</div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #606060; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Helvetica, Arial, 'Trebuchet MS', serif; font-size: 12px; line-height: 22px; margin-bottom: 18px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges and roll up as tight as you can.</div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #606060; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Helvetica, Arial, 'Trebuchet MS', serif; font-size: 12px; line-height: 22px; margin-bottom: 18px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.</div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #606060; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Helvetica, Arial, 'Trebuchet MS', serif; font-size: 12px; line-height: 22px; margin-bottom: 18px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.</div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #606060; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Helvetica, Arial, 'Trebuchet MS', serif; font-size: 12px; line-height: 22px; margin-bottom: 18px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">I mixed ranch dressing with a little salsa verde, lime juice and cilantro to dip these in, but if you keep the dipping sauce out of it I think these are actually pretty healthy since they're baked instead of fried!</div>Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-17120880103233524202011-01-24T18:55:00.000-08:002011-01-24T18:55:44.036-08:00Cream Cheese Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9yRChHrM9CtxJE6HvvW3Okp5KQ-h_kCuowPGnh-8DabW8QZ7EqbW-TXhGwX1pHJNyxaAPtGPqYNnF8OVR3aaj308xrKJHsrMDx9JDcqcbwxuDIYfpjSfcOLS22Z2gM1VlfyWq1RWkgnU/s1600/DSC_1158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9yRChHrM9CtxJE6HvvW3Okp5KQ-h_kCuowPGnh-8DabW8QZ7EqbW-TXhGwX1pHJNyxaAPtGPqYNnF8OVR3aaj308xrKJHsrMDx9JDcqcbwxuDIYfpjSfcOLS22Z2gM1VlfyWq1RWkgnU/s320/DSC_1158.JPG" width="320" /></a></div><br />
This was quite tasty. Derek really liked it, enough to eat it with the pasta! <br />
<br />
<b>Ingredients</b>:<br />
<br />
1 can cream-of-something soup (I used chicken)<br />
frozen chicken (enough to feed 4)<br />
2 T Italian seasoning<br />
1/2 tsp celery seed (I had celery salt, so I just omitted the salt the recipe called for)<br />
1 T onion powder<br />
1 T sugar<br />
1/4 tsp black pepper<br />
1 tsp salt<br />
2 cloves minced garlic<br />
8 oz cream cheese (to add later)<br />
<br />
Put everything except the cream cheese in the crockpot. Cook on low for 6 hours, or until the chicken is cooked through and begins to shred. Shred the chicken with two large forks and mix in the cream cheese. Switch the crockpot to high and cook for another 30 minutes or until fully melted. Serve over pasta or rice.Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-7905655977574427762011-01-19T18:36:00.001-08:002011-01-19T18:36:59.822-08:00Chicken Koorma<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl35mmxGnMFBGl_KbIPeVxBba1rzLysYWD3znfnQQM-FpCt7-7Z1g0E-qiuMXN9dKMTb2_LMTTSeQfbYK52n48wN5bK3QLalpaD_j0jT2sqOM2ivthY3VCgnHqP4eLikS8Q_mNpJYayY4/s1600/DSC_1155+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl35mmxGnMFBGl_KbIPeVxBba1rzLysYWD3znfnQQM-FpCt7-7Z1g0E-qiuMXN9dKMTb2_LMTTSeQfbYK52n48wN5bK3QLalpaD_j0jT2sqOM2ivthY3VCgnHqP4eLikS8Q_mNpJYayY4/s320/DSC_1155+copy.jpg" width="320" /></a></div><br />
Oh my, this was yummy! Although most people don't like the way curry flavored dishes make their house smell, I <i>do</i>. And my house has smelled like curry all day! The flavors are kind of strong, but if you like Indian-type food, this is a great dish. I only used 2 average-sized chicken breasts and it made quite a bit. It would easily serve 4 people. I also didn't have a cinnamon stick so I sprinkled a little bit of cinnamon in it and it tasted great to me. Recipe from <a href="http://crockpot365.blogspot.com/2010/10/chicken-korma-in-slow-cooker.html">A Year of Slow Cooking</a>.<br />
<br />
<b>Ingredients</b>:<br />
<br />
1 lb boneless, skinless chicken cut into chunks (mine was frozen, so I cut it up about an hour before serving)<br />
1 large potato, peeled and cubed<br />
1 large onion, coarsely chopped (I'm not a huge onion fan, so I used about half a small one and it was fine for me)<br />
1 (14.5 oz) can stewed tomatoes and juice (I only had diced tomatoes w/ chipotle so I put about half the can in. Derek doesn't really like cooked tomatoes anyway, so it was a good compromise.)<br />
1 garlic clove, minced<br />
1 tsp curry powder<br />
1/2 tsp ground cloves<br />
1 tsp salt<br />
1 cinnamon stick (or a sprinkling of cinnamon)<br />
1/2 cup sour cream or plain yogurt (to add later)<br />
white or brown rice for serving<br />
<br />
Use a 4-quart slow cooker. Put the chicken in the bottom of the pot. Add potato and onion. Pour in the tomatoes and add garlic and all spices. Cover and cook on low for 6-8 hours or high for 3-4. Discard the cinnamon stick and stir in the sour cream or yogurt. Serve over rice.<br />
<br />
This would also be really good with <a href="http://gronniefood.blogspot.com/2010/07/naan.html">naan</a> or pita bread.Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-23519542273299920032011-01-14T21:12:00.000-08:002011-01-14T21:12:35.750-08:00Korean Ribs<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc04ARJg2ws3yNKuMZ31cisDIx3iX1UKtI0woKv1oXz80cYXRDLWRXI0C_4LrVe6e8J3JzOiVPU1kYVYlw78C-Z_sINBvod_V1uNnFF446J7fy3HY49NJMs7WDDgeD0kktxRmMG-La9vk/s1600/DSC_1146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc04ARJg2ws3yNKuMZ31cisDIx3iX1UKtI0woKv1oXz80cYXRDLWRXI0C_4LrVe6e8J3JzOiVPU1kYVYlw78C-Z_sINBvod_V1uNnFF446J7fy3HY49NJMs7WDDgeD0kktxRmMG-La9vk/s320/DSC_1146.JPG" width="320" /></a></div><br />
This was my crockpot recipe for Thursday. They turned out really good! They were flavorful, tender and juicy. If you want any heat to it, and I think I'll try this next time, try dicing one of the jalapeños and mixing it in with everything. It's up to you if you want to keep the seeds in or take them out (keeping them in would make it <i>quite</i> spicy). The recipe is from <a href="http://crockpot365.blogspot.com/2008/04/crockpot-korean-ribs-recipe.html">A Year of Slow Cooking</a>.<br />
<br />
<b>Ingredients</b>:<br />
<br />
package of beef or pork ribs (I used pork)<br />
1 cup soy sauce<br />
1 cup brown sugar<br />
5-10 whole jalapeño peppers (I used 6 and next time I'll probably up it to 8)<br />
1/2 cup water<br />
<br />
Put the ribs (frozen or thawed) in the crockpot. Add the soy sauce, brown sugar and water on top and put the WHOLE jalapeños on top of everything. Cook on low for 8 hours (you may need an extra hour if you start with frozen ribs).Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-64080046142718944002011-01-10T18:51:00.000-08:002011-01-10T18:51:54.985-08:00Pineapple Salsa Chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgV54VjXqF-pwe6bKlzbnBWnve9E_pSaqRaFbu9Uy_M9JrzcugktywpgcrKBVbEMjW6jwJ1seBF5lAjnqlgzvzoIkjzsXrOveecfhAgKNPrl7tjtt04ctITMeDkmiBWXh-Ur_8aAx_0rM/s1600/DSC_1141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgV54VjXqF-pwe6bKlzbnBWnve9E_pSaqRaFbu9Uy_M9JrzcugktywpgcrKBVbEMjW6jwJ1seBF5lAjnqlgzvzoIkjzsXrOveecfhAgKNPrl7tjtt04ctITMeDkmiBWXh-Ur_8aAx_0rM/s320/DSC_1141.JPG" width="320" /></a></div><br />
I'm babysitting a cute baby girl every Monday and Thursday this semester, so I've decided that those will be my crockpot days. I found a bunch of new recipes <a href="http://crockpot365.blogspot.com/">here</a> that I'll be trying. Today's recipe, however, is from <a href="http://www.melskitchencafe.com/2011/01/pineapple-salsa-chicken-slow-cooker.html">Mel's Kitchen Cafe</a> (formerly known as My Kitchen Cafe). I <i>love</i> this site. Her food always looks so yummy.<br />
<br />
Anyways, this was <i>very</i> good. I only had pineapple chunks, so I used that instead of the crushed pineapple. I think it would have tasted more pineapple-y if I used crushed, but if you're looking for just a hint of pineapple flavor, go with the chunks. Or rings cut into chunks.<br />
<br />
<b>Ingredients (directly quoted from the website)</b>:<br />
<br />
<br />
<div style="line-height: 13.75pt; margin-bottom: .0001pt; margin: 0in;"><span style="color: #333333; font-family: "Georgia","serif"; font-size: 9.0pt;">6 fresh or frozen chicken breasts<br />
1 (20-ounce) can crushed pineapple, drained<br />
1 (15-ounce) can black beans, rinsed and drained<br />
1 (15-ounce) can white beans, like Great Northern, rinsed and drained<br />
2 cups mild or medium salsa<o:p></o:p></span></div><div style="line-height: 13.75pt; margin-bottom: 18.85pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: #333333; font-family: "Georgia","serif"; font-size: 9.0pt;">Tortillas or tortilla chips and garnishes, like sour cream, cheese, tomatoes, lettuce, etc.<o:p></o:p></span></div><div style="line-height: 13.75pt; margin-bottom: 18.85pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;"><span style="color: #333333; font-family: "Georgia","serif"; font-size: 9.0pt;">Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. Using tongs, remove the chicken to a cutting board and shred into bite-size pieces. Mix the chicken back in with the rest of the ingredients. The mixture will be fairly soupy – I like to drain off some of the excess liquid before serving, especially if we are eating it in tortillas, so it doesn’t make everything soggy. Serve with tortilla chips and garnishes, like tomatoes, cheese, avocado, sour cream, etc.<o:p></o:p></span></div><div style="line-height: 13.75pt; margin-bottom: .0001pt; margin: 0in;"><em><span style="color: #333333; font-family: "Georgia","serif"; font-size: 9.0pt;">*Freezable Option:</span></em><span class="apple-converted-space"><span style="color: #333333; font-family: "Georgia","serif"; font-size: 9.0pt;"> </span></span><span style="color: #333333; font-family: "Georgia","serif"; font-size: 9.0pt;">I freeze the leftovers in freezer-safe ziploc bags and either place the frozen portion in my crockpot for a few hours the day I want to serve it or thaw the night before in the refrigerator and reheat on low in a saucepan.<o:p></o:p></span></div>Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-91872297825904461912010-12-19T18:57:00.000-08:002010-12-19T18:57:16.376-08:00Cajun Spiced Pork Chops<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcgX37QFEEh6ZXnq49EL40EGDg7NfNMrvfOxq4iBsu0UjSJGnsf-kE_ru9sg7niCrEQPTQM5o4Byjyr15Sy6W9DsZkasCYagudyF-3vSQJdrjG7Of_RFJJSDjc-G1rVHbi54RnZEj7qU/s1600/DSC_0299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHcgX37QFEEh6ZXnq49EL40EGDg7NfNMrvfOxq4iBsu0UjSJGnsf-kE_ru9sg7niCrEQPTQM5o4Byjyr15Sy6W9DsZkasCYagudyF-3vSQJdrjG7Of_RFJJSDjc-G1rVHbi54RnZEj7qU/s320/DSC_0299.JPG" width="320" /></a></div><br />
I needed a new un-breaded pork chop recipe when I discovered I was out of bread crumbs tonight. I found this on <a href="http://allrecipes.com/">allrecipes.com</a>.<br />
<br />
<b>Ingredients</b>:<br />
<br />
1 tsp paprika<br />
1/2 tsp cumin<br />
1/2 tsp pepper<br />
1/2 tsp cayenne pepper<br />
1/2 tsp rubbed dried sage leaves<br />
1/2 tsp garlic salt<br />
1 1/2 tsp oil<br />
4 pork chops<br />
<br />
Mix paprika, cumin, pepper, cayenne pepper, sage and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.<br />
<br />
Heat oil in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8-10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F.Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-40363805694297366122010-12-03T19:50:00.000-08:002010-12-03T19:50:27.538-08:00Pumpkin Chocolate Chip Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG83RUHwdWRqil67jhQombwQbXvBTIPlhoyTgAuqhRrZzfBGwuFkB-poWLt8b6z4lMS1nOt7IXVV4U46DwQhcYcABvL0ITuFwv47I-smCEoeMKsmNCwS5jj6Sy_oHgmR0xgvD3MsXplHk/s1600/DSC_0192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG83RUHwdWRqil67jhQombwQbXvBTIPlhoyTgAuqhRrZzfBGwuFkB-poWLt8b6z4lMS1nOt7IXVV4U46DwQhcYcABvL0ITuFwv47I-smCEoeMKsmNCwS5jj6Sy_oHgmR0xgvD3MsXplHk/s320/DSC_0192.JPG" width="320" /></a></div><br />
I've never been a huge fan of pumpkin, but I'm slowly working my way up to it. So far I like pumpkin chocolate chip cookies and this bread. I guess as long as it has chocolate, I'm happy! I got the recipe from our Relief Society November calendar, so I'm not sure who's it is.<br />
<br />
<b>Ingredients</b>:<br />
<br />
Mix together:<br />
3 eggs<br />
2 cups sugar<br />
2 cups canned pumpkin<br />
1 cup canola oil<br />
3 T vanilla<br />
<br />
Add:<br />
3 cups flour<br />
1 tsp salt<br />
1 tsp baking soda<br />
3 tsp cinnamon<br />
1/4 tsp baking powder<br />
1/2 tsp nutmeg<br />
1/2 bag semi-sweet chocolate chips<br />
<br />
Mix well.<br />
<br />
Grease 2 loaf pans and dust with flour. Pour batter into pans and bake at 350 for 60-65 minutes (mine was done in about 55). Check to see if they're done by poking a toothpick down the center. If it comes out clean, it's done!Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-50446329777271994262010-11-28T18:26:00.000-08:002010-11-28T18:26:50.843-08:00Sweet Cornbread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3TjAEi4MD6wmROcASRY6_yNT1Ua7lFz_TvGrp3WhQJH7tJJHti_f9vwIvAgK8pXZJLNBtCqIKJbAHyzckNB40I4_uhY2dxS_RpDnlWQ8z2sRkGFepB8kGgTul4ls9CifT_U8EM6cyuaI/s1600/DSC_0186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3TjAEi4MD6wmROcASRY6_yNT1Ua7lFz_TvGrp3WhQJH7tJJHti_f9vwIvAgK8pXZJLNBtCqIKJbAHyzckNB40I4_uhY2dxS_RpDnlWQ8z2sRkGFepB8kGgTul4ls9CifT_U8EM6cyuaI/s320/DSC_0186.JPG" width="320" /></a></div><br />
This is for all you cornbread-haters out there. Derek is one of them, but he actually likes this because he says it tastes like cake. And it actually does, because half of it <i>is </i>cake. The ingredients I kind of made up, so just follow your gut on those.<br />
<br />
<b>Ingredients</b>:<br />
<br />
1 package cornbread mix (I used Betty Crocker, but Jiffy would work great)<br />
1/2 package yellow cake mix<br />
Whatever ingredients they call for (oil, water, milk, butter, eggs, etc.)<br />
<br />
So the ingredients on the back of the boxes: I put in everything that the cornbread mix called for (since I put in the whole mix), and half of what the cake mix called for (since I only put in half). After all was said and done, I had put in 2 eggs, 1/3 cup milk, 1/2 cup water, 1/2 of a 1/3 cup of oil (I estimated) and 2 T melted margarine. The cornbread said to bake at 350 and the cake said 400, so I baked it at 375 for about 5 minutes longer than what the cornbread said to do. And it turned out great! Just make sure you stick a toothpick in the middle to make sure it's done before you take it out.Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-54357850829123381762010-11-16T13:05:00.000-08:002010-11-16T13:05:43.263-08:00Creamy Chicken Noodle Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaG1e7Uy-z9jqZICWA3mLKYs2Gebf3MXeuCx2LAGGtT8yroq2r51qSlEZjybQlfMnFiV9piaEyRurR2aMJ6XKv_X3Afe6u2jrObLDbA0XJvE_myaEEsrmf_doXntQlga3vx2pTWA4tCms/s1600/DSC_0149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaG1e7Uy-z9jqZICWA3mLKYs2Gebf3MXeuCx2LAGGtT8yroq2r51qSlEZjybQlfMnFiV9piaEyRurR2aMJ6XKv_X3Afe6u2jrObLDbA0XJvE_myaEEsrmf_doXntQlga3vx2pTWA4tCms/s320/DSC_0149.JPG" width="320" /></a></div><br />
This recipe comes from my sister and it is oh so good! Normally I'm not a huge chicken noodle soup fan, but this has lots of flavor and I love the creamy consistency. Derek actually liked it too! It's a keeper.<br />
<br />
<b>Ingredients</b>:<br />
<br />
2 chicken bouillon cubes<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3 cups chicken broth</div><div>2 cups chopped carrots</div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 cups chopped celery</div></div><div>3/4 cup chopped onion</div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 cans cream of chicken soup</div></div><div>1/2 cup sour cream</div><div>2 cups cooked, diced chicken</div><br />
cooked egg noodles<br />
<br />
Heat bouillon and broth in large pot. Add carrots, celery and onions and simmer until tender. Add soup and sour cream. Add chicken and noodles. Salt and pepper to taste.Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-82634475382425380702010-11-08T19:43:00.000-08:002010-11-08T19:43:30.478-08:00Golden Baked Pork Cutlets<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNH_rQjxFsNeejm1DTZpKWFvPiNJetXOPNwydsCoQNfumEPvHn8GrRqOsV1ljVYF4pokY4GJgxrTkvelecVZ-JAXQL3LoSDoWYft7YHIAvXJhwBD1F4H6Qr0QJUypmHE6OohNoSs9GHnU/s1600/DSC_0143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNH_rQjxFsNeejm1DTZpKWFvPiNJetXOPNwydsCoQNfumEPvHn8GrRqOsV1ljVYF4pokY4GJgxrTkvelecVZ-JAXQL3LoSDoWYft7YHIAvXJhwBD1F4H6Qr0QJUypmHE6OohNoSs9GHnU/s320/DSC_0143.JPG" width="320" /></a></div><br />
Sorry for the terrible picture, but I was in such a hurry to eat because these were so good! Derek said he'd pay money at a restaurant for them. The breading kept the meat nice and juicy (another tip to make it juicy is to tent it with foil for 5-10 minutes after coming out of the oven) and the flavor was great. I believe I got the recipe from Food Network, but I saved it so long ago I can't remember.<br />
<br />
<b>Ingredients</b>:<br />
<br />
1 lb pork tenderloin, trimmed (I just used some pork chops)<br />
1/2 cup dry breadcrumbs (I only had Italian and they were great; plain would be good too)<br />
1 tsp sugar<br />
1/2 tsp paprika<br />
1/2 tsp onion powder<br />
1/2 tsp salt<br />
4 tsp canola oil<br />
1 large egg white, lightly beaten<br />
4 tsp cornstarch<br />
<br />
Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray.<br />
<br />
Holding a chef's knife at a 45 degree angle and perpendicular to the tenderloin, slice the pork into 4 long, thin fillets (skip if you already have pre-cut pork chops).<br />
<br />
Mix breadcrumbs, sugar, paprika, onion powder, and salt in a shallow dish. Drizzle with oil and mash with fork until oil is thoroughly incorporated. Lightly beat egg white with fork in another shallow dish. Sprinkle cornstarch over pork slices and pat to coat evenly on both sides. Dip the pork into the egg, then press into the breading mixture until evenly coated on both sides. <br />
<br />
Place the pork on the prepared baking sheet. Bake until just barely pink in the middle and a thermometer reads 145 degrees F, 14-16 minutes.Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-40013191213137368872010-10-30T19:26:00.000-07:002010-10-30T19:26:09.832-07:00Witch Hat Calzones<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXvl5BFHdIW6w2RSZSEH0N1Yc7d3hFz97abnVx6Hk5UGfKAdZIKgHQjPaVKrcp2_3TfyRJk6dMak5aUx350RW6SNBG7U_8hkKoYuI_MlR_KzMIhWpwxQQB1rOI5lsA6gjjvHfMz1vTt6U/s1600/DSC_0103+small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXvl5BFHdIW6w2RSZSEH0N1Yc7d3hFz97abnVx6Hk5UGfKAdZIKgHQjPaVKrcp2_3TfyRJk6dMak5aUx350RW6SNBG7U_8hkKoYuI_MlR_KzMIhWpwxQQB1rOI5lsA6gjjvHfMz1vTt6U/s320/DSC_0103+small.jpg" width="212" /></a></div><br />
In honor of Halloween we had these for dinner tonight. They were super easy and really tasty!<br />
<br />
<b>Ingredients</b>:<br />
<br />
2 packages of crescent rolls<br />
pizza sauce<br />
pepperoni<br />
cheese<br />
egg, beaten<br />
Italian seasoning<br />
Parmesan cheese<br />
<br />
Open one of the packages of crescent rolls, separate the rolls, and lay them on a cookie sheet. Spread sauce on rolls, leaving a little room around the edges. Sprinkle cheese and pepperoni (I chopped the pepperoni into small pieces) on top. Brush a little of the beaten egg around the edges and top with the other package of crescent rolls. Press around the edges to seal and roll up the bottom to form the bottom of the hat.<br />
<br />
Brush beaten egg on top and sprinkle with Italian seasoning and Parmesan cheese. You can decorate with chopped pieces of pepperoni. Bake at 425 degrees for 8-10 minutes.Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-28614346465802917552010-10-26T14:55:00.000-07:002010-10-26T14:55:31.862-07:00Cafe Rio Sweet Pork<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgDYFtrJvgf1yWBfzj7m92evhHaZXtLXvmZX5UgvM0tsQwGxPlsIpECSDcpUrLixLvYkjccbpeafJW9b_auaGwSAEkZMo3v8SG6UOruZT-unSULh_BjeDkUezFUu5fZG0eAfjpd1GcRY/s1600/DSC_0055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgDYFtrJvgf1yWBfzj7m92evhHaZXtLXvmZX5UgvM0tsQwGxPlsIpECSDcpUrLixLvYkjccbpeafJW9b_auaGwSAEkZMo3v8SG6UOruZT-unSULh_BjeDkUezFUu5fZG0eAfjpd1GcRY/s320/DSC_0055.JPG" width="320" /></a></div><br />
I've seen this recipe in a few different places, but I think I got this particular one from <a href="http://triedandtasty.com/">Yvonne's blog</a>. Yum, yum, yum! I love sweet pork and this really does taste like the Cafe Rio version. It's great with cheese, avocado, and tomatoes or whatever you have on hand! I had a 3 lb roast, so I halved it and it worked great.<br />
<br />
<b>Ingredients</b>:<br />
<br />
6 lb pork roast<br />
2 cups brown sugar<br />
1 1/2 cans Coke (or 20 oz bottle)<br />
16 oz Pace Picante sauce (I didn't have any but I did have a jar of La Victoria salsa so I used that and it was really good)<br />
<br />
Trim fat from roast and cook in crockpot full of water on low for 6 hours or until tender. Remove roast and shred and remove any fat leftover. Dump water out of crockpot and replace the shredded pork. Pour coke, brown sugar and picante sauce over the pork and mix in. Slow cook for 3-4 hours.Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-54787459680995248592010-10-16T13:46:00.000-07:002010-10-16T13:46:21.683-07:00Beef and Bean Chile Verde<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PqitxNR7Nq3SKfkVFPymytn-ZP0Ar_oRG_-emRs8YzAWd9iQjE9EUGKTAYTZJYDkRNPmwEt2UJxlUpSn9fyXmiuEhDymW6re6NlWoKtPOqoK3juyaWz_s7LaN21xQazIW0-1VBHb4EY/s1600/DSC_0005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PqitxNR7Nq3SKfkVFPymytn-ZP0Ar_oRG_-emRs8YzAWd9iQjE9EUGKTAYTZJYDkRNPmwEt2UJxlUpSn9fyXmiuEhDymW6re6NlWoKtPOqoK3juyaWz_s7LaN21xQazIW0-1VBHb4EY/s320/DSC_0005.JPG" width="320" /></a></div><br />
I've had chile verde made with pork before, but never with beef and beans. This was really good. Unfortunately I didn't have 93% lean ground beef, so it wasn't quite as low calorie/fat as it could have been. It think I got it on Food Network. Their nutrition facts state: 307 calories, 8 g fat, 27 g protein, 6 g fiber. Of course if you put it in a tortilla with cheese, you add more calories.<br />
<br />
<b>Ingredients</b>:<br />
<br />
1 lb 93% lean ground beef<br />
1 large red bell pepper, chopped<br />
1 onion, chopped (I never use a whole onion. I maybe used half, and it was plenty.)<br />
6 cloves garlic, chopped (I used 4 or 5)<br />
1 T chili powder<br />
2 tsp ground cumin<br />
1/4 tsp cayenne pepper (I used Texas Champagne, which is a cayenne pepper sauce)<br />
1 16-oz jar green salsa, green enchilada sauce or taco sauce (I used green salsa)<br />
1/4 cup water<br />
1 15-oz can pinto or kidney beans<br />
<br />
Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until meat is browned, 8-10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until vegetables are tender, about 10 minutes. Stir in beans and cook until heated through, about 1 minute.Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-78262602378723643872010-10-15T18:43:00.000-07:002010-10-15T18:43:40.249-07:00Skinny Enchilada Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0BEEpCeUVFhEERDvy9xycBduTx81Pc3nx0nZOLLgsQb7prxen3PxJxb0gbiNWEYu3pAyDejO77tCYKrJ3BcaMA-k4X4OPtU_TLwyfTz1E-d-CfNflo2m8513SSExzZ7jRpYMRfHFoEs/s1600/DSC_0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0BEEpCeUVFhEERDvy9xycBduTx81Pc3nx0nZOLLgsQb7prxen3PxJxb0gbiNWEYu3pAyDejO77tCYKrJ3BcaMA-k4X4OPtU_TLwyfTz1E-d-CfNflo2m8513SSExzZ7jRpYMRfHFoEs/s320/DSC_0006.JPG" width="320" /></a></div><br />
I got this from <a href="http://girltimes.blogspot.com/2009/04/skinny-enchilada-soup.html">Amy's recipe blog</a>. I was going to make it meatless, but decided to add chicken to it at the last minute because we needed to take dinner to someone and I wanted to make it go a little further. I've never had chicken in taco/enchilada soup (except at Chili's of course!), usually we have ground beef. I really liked it with the chicken though and it definitely made it less greasy!<br />
<br />
<b>Ingredients</b>:<br />
<br />
1 can refried beans<br />
1 can black beans, rinsed and drained (I used kidney beans and forgot to drain them, but it was still good)<br />
1 cup veggie broth (I only had chicken broth so I used that)<br />
1 cup frozen corn<br />
3/4 cup salsa<br />
1/2 cup water<br />
2 cups chopped, cooked chicken (about 2 chicken breasts worth)<br />
dash or two of cumin<br />
dash of chili powder<br />
2 cups cheddar cheese, divided<br />
Tortilla chips or Fritos<br />
sour cream (optional)<br />
<br />
In a nice sized pot (or crockpot if you want to let it cook for a few hours) combine all ingredients except cheese, sour cream and chips and bring it to a boil. Add 1 cup of cheese and stir over low heat until melted. Serve topped with cheese, sour cream and chips.Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-14857392260931774342010-10-12T09:41:00.000-07:002010-10-12T09:41:43.296-07:00Chicken Parmesan<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHn9XNxPUbQxRQGWA6VScoDz3Ck25MymSzbyH-efUR0o_JIy2c2vGWuUMtqml9KJnPCCht_Z3kP4ax3KnIOy6pGKfTwmYL1rAAXAYrGdAJywTkmH_uuzwvijzw2w6Q1LQ_KIcR2jqR1Dg/s1600/DSC_1018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHn9XNxPUbQxRQGWA6VScoDz3Ck25MymSzbyH-efUR0o_JIy2c2vGWuUMtqml9KJnPCCht_Z3kP4ax3KnIOy6pGKfTwmYL1rAAXAYrGdAJywTkmH_uuzwvijzw2w6Q1LQ_KIcR2jqR1Dg/s320/DSC_1018.JPG" width="320" /></a></div><br />
This recipe also came from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-parmesan-recipe2/index.html">Food Network</a>. It's really good and didn't really need too many adjustments to make it healthy. According to the website, each serving has 435 calories, 14 g fat, 44 g protein, and 4 g fiber.<br />
<br />
<b>Ingredients</b>:<br />
<br />
<h3 style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; font-weight: bold; line-height: 15px; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Tomato sauce:</h3><ul style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">1 tablespoon olive oil</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">1 small yellow onion, chopped (1/2 cup)</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">2 to 3 cloves garlic, minced</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">1 (28-ounce) can crushed tomatoes, preferably organic</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">1 tablespoon balsamic vinegar</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">Salt to taste</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">1/4 teaspoon red pepper flakes</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">1/4 cup chopped fresh basil leaves</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;"></li>
</ul><h3 style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; font-weight: bold; line-height: 15px; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Chicken:</h3><ul style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15px; margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">Cooking spray</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">4 thin chicken cutlets (about 1 1/4 pounds total)</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">Salt to taste</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">2 large egg whites</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">6 tablespoons dry Italian bread crumbs</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">2 tablespoons grated Parmesan</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">3 tablespoons all-purpose flour</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">4 to 5 teaspoons olive oil</li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-origin: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; line-height: 21px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 10px; padding-right: 0px; padding-top: 0px;">1/2 cup part-skim shredded mozzarella cheese</li>
</ul><div><span class="Apple-style-span" style="color: #3d3d3d; font-family: arial, helvetica, clean, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 21px;"><span class="Apple-style-span" style="line-height: 15px;"><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Tomato Sauce: Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook until softened and lightly browned, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the tomatoes, vinegar, salt, and red pepper flakes; bring to a boil. Reduce the heat and simmer, covered, until the flavors are blended and the sauce begins to thicken slightly, about 10 minutes. Remove from the heat; stir in the basil.</div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Chicken: Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Sprinkle the cutlets with the salt. Lightly beat the egg whites in a medium bowl. Combine the bread crumbs and Parmesan on a sheet of waxed paper. Spread the flour on another sheet of waxed paper. Working with 1 piece of chicken at a time, dip both sides into the flour, shaking off excess. Dip each piece into the egg whites, shaking off excess, and then press both sides into the breading to coat.</div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div style="line-height: 21px; margin-bottom: 9px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes. Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese. Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes.</div></span></span></span></div>Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-62451370357453695062010-10-07T18:22:00.000-07:002010-10-07T18:22:57.724-07:00Whole Wheat Tortillas<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJB1JJEwv5dZTMNPR1Qhxuo5jD9n8KAzBHPWVHSDS4Q3yfIqxal21ki94ZHhoS5cBjWt9gwkQlVvIU26YqhbqDHnY8Vzek2c5qWHMZgjoXYSZuj1yk81-RBAXTswJNwb2_URVhzxRKSdo/s1600/DSC_0730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJB1JJEwv5dZTMNPR1Qhxuo5jD9n8KAzBHPWVHSDS4Q3yfIqxal21ki94ZHhoS5cBjWt9gwkQlVvIU26YqhbqDHnY8Vzek2c5qWHMZgjoXYSZuj1yk81-RBAXTswJNwb2_URVhzxRKSdo/s320/DSC_0730.JPG" width="320" /></a></div><br />
I'd love to have wheat tortillas on hand all the time, but they're a little more expensive than I would like, so I tried making them today. I found the recipe...somewhere. I can't remember! I would give credit if I could, but since I can't, I'll just give you the recipe.<br />
<br />
<b>Ingredients</b>:<br />
<br />
2 cups wheat flour<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
2 T oil<br />
1/2 cup warm tap water<br />
<br />
Combine dry ingredients. Add oil and stir until well combined. Add water 1 tablespoon at a time until dough can be gathered into a ball. Add more water if needed, 1 tablespoon at a time (I ended up adding a little more than 1/2 cup and it still seemed too dry to me).<br />
<br />
Knead on floured surface 15-20 times. Let dough rest for 15 minutes.<br />
<br />
Divide the dough into 10 portions and shape into balls. On floured surface, roll out ball from the center into a circle. Cook on ungreased skillet on medium-high heat for about 30 seconds on each side or until puffy.Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-18761867506230445322010-10-05T20:24:00.000-07:002010-10-05T20:24:24.385-07:00Black Bean Croquettes with Fresh Salsa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_sZs-iNJwfmfcb4vs09NXS-biewSVmVuDGYfwbDxDqfOzC26CrCGWbokMfm-PFyyf2AwL25hQh_HGvD1StUvqs970bqW9QZ_crRou-8BuPmRzAPypaJq_rqJFkk-xycwVFYWEO92BNtY/s1600/eatingwell_MV6391_lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_sZs-iNJwfmfcb4vs09NXS-biewSVmVuDGYfwbDxDqfOzC26CrCGWbokMfm-PFyyf2AwL25hQh_HGvD1StUvqs970bqW9QZ_crRou-8BuPmRzAPypaJq_rqJFkk-xycwVFYWEO92BNtY/s320/eatingwell_MV6391_lg.jpg" width="240" /></a></div><br />
I keep trying to plug my memory card into the computer, but it's not working, so this picture is from the Food Network website.<br />
<br />
Another healthy recipe from <a href="http://www.foodnetwork.com/recipes/eating-well/black-bean-croquettes-with-fresh-salsa-recipe/index.html">Food Network</a>. The recipe said that a serving size was 2 croquettes, but I only ended up eating one. And because I only ate one I might have had a few Sour Patch Kids a couple hours later. Anyways, they had a great flavor, but I had a hard time eating just beans (it probably would have been better with rice or something), so I put it in a tortilla with a little cheese and it was great! Also, since I (and my husband) only ate one and this recipe makes 8, I will probably halve it next time.<br />
<br />
<b>Ingredients</b>:<br />
<br />
2 15-oz cans black beans, rinsed<br />
1 tsp ground cumin<br />
1 cup frozen corn, thawed<br />
1/4 cup plus 1/3 cup plain dry breadcrumbs, divided<br />
2 cups finely chopped tomatoes<br />
2 scallions, sliced<br />
1/4 cup chopped fresh cilantro<br />
1 tsp chili powder, divided<br />
1/4 tsp salt<br />
1 T olive oil<br />
1 avocado, diced<br />
<br />
Preheat oven to 425. Coat a baking sheet with cooking spray.<br />
<br />
Mash black beans and cumin with a fork (I used a potato masher) in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 tsp chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the bean mixture.<br />
<br />
Mix the remaining 1/3 cup breadcrumbs, oil and the remaining 1/2 tsp chili powder in a small bowl until the breadcrumbs are coated with oil. Divide the bean mixture into 8 scant 1/2-cup balls. Lightly press each bean ball in the breadcrumb mixture, turning to coat. Place on the prepared baking sheet.<br />
<br />
Bake the croquettes until heated through and the breadcrumbs are golden brown, about 15-20 minutes. Stir avocado into the remaining tomato mixture. Serve with the croquettes.Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-24992631204085016192010-10-05T20:13:00.000-07:002010-10-05T20:13:42.815-07:00No-Bake Macaroni & Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGP57-AOFR-rpT1i7w9KkY2bVE5KSI7ugACWzfeO_nvzTmpXoFm7dFUOv7SZ1ZffV1uAwujvmJMxUk84oKFlJocYNiM9Q6ujNXpzWthG2Uj5YmkglnHQDkoRJhEGunHrqRqeON-GzT_5U/s1600/DSC_0656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGP57-AOFR-rpT1i7w9KkY2bVE5KSI7ugACWzfeO_nvzTmpXoFm7dFUOv7SZ1ZffV1uAwujvmJMxUk84oKFlJocYNiM9Q6ujNXpzWthG2Uj5YmkglnHQDkoRJhEGunHrqRqeON-GzT_5U/s320/DSC_0656.JPG" width="320" /></a></div><br />
So my sister is doing a Healthy Contest within our family. We get points for eating healthy, exercising, and losing weight. So I looked for some healthy, but still good recipes and found this one on <a href="http://www.foodnetwork.com/recipes/eating-well/no-bake-macaroni-amp-cheese-recipe/index.html">Food Network</a>. It was actually really good. Next time I might add some chicken to make it even better.<br />
<br />
<b>Ingredients</b>:<br />
<br />
8 oz whole wheat elbow noodles (2 cups; I used rotini noodles)<br />
1 10-oz pkg frozen chopped broccoli<br />
1 3/4 cups low-fat milk, divided<br />
3 T flour<br />
1/2 tsp garlic powder (I minced 1 clove of garlic)<br />
1/2 tsp salt<br />
1/4 tsp ground white pepper<br />
3/4 cup shredded extra-sharp Cheddar cheese<br />
1/4 cup shredded Parmesan cheese<br />
1 tsp Dijon mustard (I only had regular mustard so I used that)<br />
<br />
Another change I made was the cheese. All I had on hand was a combo of Colby Jack and Monterey. It was still good, but I think it would have been better with extra-sharp Cheddar. And of course the Parmesan.<br />
<br />
Bring a large pot of water to a boil. Cook pasta for 4 minutes. Add frozen broccoli and continue cooking, stirring occasionally, until the pasta and broccoli are just tender, 4 to 5 minutes more.<br />
<br />
Meanwhile, heat 1 1/2 cups milk in another pot over medium-high heat until just simmering. Whisk the remaining 1/4 cup milk, flour, garlic powder, salt and pepper in a small bowl until combined. Add the flour mixture to the simmering milk; return to a simmer and cook, whisking constantly, until the mixture is thickened, 2 to 3 minutes. Remove from the heat and whisk in cheeses and mustard until the cheese is melted.<br />
<br />
Drain the pasta and broccoli and add to the cheese sauce. Return to the heat and cook, stirring, over medium-low heat until heated through, about 1 minute.Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-44622523139313646732010-08-18T08:36:00.000-07:002010-08-18T08:36:57.692-07:00Mini Meatloaves<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyNuWdcWrBh7VmD5yq4W40dqZ123gaPnxuQ_2BQlljF3REwxzgIf0mLgzpU3CRSf_WujN0pRkLhWIFXkMw-YLddWAgev_sJ2RY_7PuOoxZTV4YqKTKK-GaEoNUdsFurKnDluNwMTaLzmI/s1600/DSC_0122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyNuWdcWrBh7VmD5yq4W40dqZ123gaPnxuQ_2BQlljF3REwxzgIf0mLgzpU3CRSf_WujN0pRkLhWIFXkMw-YLddWAgev_sJ2RY_7PuOoxZTV4YqKTKK-GaEoNUdsFurKnDluNwMTaLzmI/s320/DSC_0122.JPG" width="320" /></a></div><br />
These are so fun! It's not a new recipe, I just used my meatloaf recipe <a href="http://gronniefood.blogspot.com/2010/04/italian-meatloaf.html">here</a>. Instead of baking it in a loaf pan, use a well-greased muffin tin and bake 40-45 minutes on 350.Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0tag:blogger.com,1999:blog-6948946117120906101.post-23231812155208818312010-08-16T12:38:00.000-07:002010-08-16T12:38:20.359-07:00Grilled Pork Chops<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-l8x1BWRPt_bg7dTmhvu2UBqN4HQKOuErbCS5wnKpA4fx0p-pWNQVPFzKy4ryfIqb-wa3YZBSxAGjflfYdlc2L7pKMH9PYGMoRRXXi1ZIRfR0QwwBp8obWACoQSMobhjZYUcRQmvQc28/s1600/DSC_0112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-l8x1BWRPt_bg7dTmhvu2UBqN4HQKOuErbCS5wnKpA4fx0p-pWNQVPFzKy4ryfIqb-wa3YZBSxAGjflfYdlc2L7pKMH9PYGMoRRXXi1ZIRfR0QwwBp8obWACoQSMobhjZYUcRQmvQc28/s320/DSC_0112.JPG" /></a></div><br />
This isn't <i>exactly </i>a recipe, but I wanted to share what I used for the marinade. I got the ideas from my sister and I don't have exact measurements (sorry), but it's not too hard to mess up.<br />
<br />
<b>Ingredients</b>:<br />
<br />
bbq sauce (maybe 3/4 cup?)<br />
Italian dressing (1/3 cup?)<br />
Montreal steak seasoning (1 tsp?)<br />
salt & pepper to taste (just a little)<br />
<br />
Mix all ingredients in a bowl and pour over pork chops (I use a Ziploc baggie to marinade them in). Marinade for a couple of hours.<br />
<br />
I don't have exact grilling instructions since Derek always does that part, but I do know that he tried to cook them on medium-low heat and if you use a meat thermometer the temperature should read 170 degrees when done.Tawnihttp://www.blogger.com/profile/14953904089960042184noreply@blogger.com0