tag:blogger.com,1999:blog-40979246884249563432024-03-14T03:00:37.754-05:00Cooking With Colors...plus some real life comic reliefAnniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-4097924688424956343.post-83028949507847321692010-09-23T04:39:00.006-05:002010-09-23T05:19:32.962-05:00Bechamel SauceBechamel sauce is a white sauce that will serve as a base for cheese sauce, garlic sauce, herb sauce, etc. This is the white sauce used in the <a href="http://cookingwithcolors.blogspot.com/2010/09/spring-vegetable-lasagna.html">Spring Vegetable Lasagna</a> recipe.<br /><br /><span style="font-weight:bold;">Ingredients:</span><br />2 TBSP butter of margarine<br />2 TBSP all-purpose flour<br />1/4 teaspoon salt<br />dash o' black pepper<br />1 1/2 cups milk<br /><br /><span style="font-weight:bold;">Directions</span><br />In a small saucepan, melt the butter over medium heat. Stir in the flour, salt, and pepper. Stir in the milk. Cook and stir over medium heat until thickened and bubbly, stir for one minute more. (It takes about 5 minutes to start feeling it thicken)Anniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com0tag:blogger.com,1999:blog-4097924688424956343.post-41110680684072547832010-09-23T03:42:00.006-05:002010-09-23T04:46:32.003-05:00Spring Vegetable Lasagna<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_VKMiQSTREiA/TJsfUGA8GcI/AAAAAAAAAa4/ttOuQIpVpMQ/s1600/IMG_5556.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_VKMiQSTREiA/TJsfUGA8GcI/AAAAAAAAAa4/ttOuQIpVpMQ/s400/IMG_5556.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5520040198345071042" /></a><br /><br />3:30 AM Good Morning!<br /><br />Apparently drinking supple amounts of diet coke at the mexican restaurant last night was a bad idea. No worries, I have been asleep until about an hour ago, but now I am wide eyed and ready for the day. I was having an awkward monologue (seemed more like a dialogue) in bed, you know the one where you are arguing with yourself to go back to sleep, and then you can't sleep because you are arguing with yourself. So what did I think would be a good way to start the day at this hour... oh just write up a quick spring vegetable lasagna recipe on the interweb. I am sure I will be regretting this at 5 tonight when I am still sitting in class.<br /><br />About a year and a half ago before I was brave enough to do any exploring in the kitchen, a sweet friend of mine, Eli, gave me the cookbook of a locally renowned chef, <span style="font-style:italic;">Frank Stitt's Bottega Favorita: A Southern Chef's Love Affair With Italian Food</span>. The subtitle is the perfect descriptor for what you will find in the pages of this book. His risotto recipes will take you to Venice yet his macaroni is something that could only have been concocted with a southern spoon. I have been so excited about using Frank's recipes but have honestly been a bit intimidated to try them. For the past few months I would flip through the pages, looking at the savory flavors that I thought were too fancy for my kitchen. But au contraire, last weeks grocery menu brought me to this cookbook, and to my first Frank recipe..... Spring Vegetable Lasagna.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_VKMiQSTREiA/TJsfTOhBiJI/AAAAAAAAAag/aPyHWWqzPH8/s1600/chefs-cookbooks-frank-stitts-bottega-favorita.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 112px; height: 136px;" src="http://3.bp.blogspot.com/_VKMiQSTREiA/TJsfTOhBiJI/AAAAAAAAAag/aPyHWWqzPH8/s400/chefs-cookbooks-frank-stitts-bottega-favorita.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5520040183447259282" /></a><br /><br />Be forewarned that as Frank mentions in his book, this meal was a labor of love, one that his grandmother would prepare all Sunday for a family meal. So of course..... I thought this would be a good one to start at, let's say 6 pm. If anything, prepare the vegetables ahead of time. It is the most time consuming part. <br /><br />And..... for all of those skeptics.... this received the Hudson stamp of approval! So get your chopping blocks ready, your roux stirring and enjoy!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VKMiQSTREiA/TJsfT39wiHI/AAAAAAAAAaw/W1QSBUK56W8/s1600/IMG_5552.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_VKMiQSTREiA/TJsfT39wiHI/AAAAAAAAAaw/W1QSBUK56W8/s400/IMG_5552.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5520040194573633650" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_VKMiQSTREiA/TJsfTbJ8EZI/AAAAAAAAAao/8OVcmm1McO0/s1600/IMG_5551.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_VKMiQSTREiA/TJsfTbJ8EZI/AAAAAAAAAao/8OVcmm1McO0/s400/IMG_5551.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5520040186840093074" /></a><br /><br />Note: This is my interpretation/ version of this lasagna, I know I shouldn't mess with perfection, but I tweaked some things to my liking. I did not purchase all Frank's ingredients because some of them were such small amounts of expensive spices, but I encourage you to go for it to get the full effect. I also used my own concoction of cheeses so I wouldn't have to buy so gourmet, and it was still good!<br /><span style="font-weight:bold;"><br />Ingredients:</span><br />1/2 pound lasagna noodles (use wheat if you want to be super healthy about it)<br />3 TBSP olive oil<br />3 zucchini, trimmed and thinly sliced (whip out that mandoline if you have one)<br />Kosher salt & freshly ground black pepper<br />1 TBSP unsalted butter<br />2 Vidalia onions<br />1 leek, light green and white parts thinly sliced<br />2 garlic cloves, crushed and finely chopped<br />1 1/2 cups frozen peas<br />1 1/2 cups ricotta cheese<br />1 teaspoon finely grated lemon zest<br />1 TBSP finely sliced chives<br />Pinch of cayenne<br />2 cups <a href="http://cookingwithcolors.blogspot.com/2010/09/bechamel-sauce-sounds-kind-of-fancy-but.html">bechamel sauce</a><br />1 lb fresh mozzarella, thinly sliced<br />1/3 cups grated Fontina<br />1/3 freshly grated Parmigiano-Reggiano<br />1/3 cup grated pecorino romano. <br /><br /><span style="font-weight:bold;">Directions:</span><br />1. Preheat oven to 450 F. <br />2. Bring salted water to a boil and add lasagna noodles. Follow directions on package<br />3. Drain noodles and toss in oil to prevent sticking.<br />4. Place zucchini slices in one layer on a baking sheet, brush with olive oil. Salt and pepper. Put in oven for 5 minutes. Remove and bring heat down to 350 F. Set aside<br />5. Heat 1 tablespoon of olive oil and butter in a large saute pan over medium-high heat. Add the onions, leek, and garlic. Saute until soft, about five minutes. Season with salt and pepper. Set aside<br />6. Boil peas according to package instructions. Drain. Put in food processor and puree. Set aside<br />7. In a separate bowl, combine the ricotta, lemon zest, chives, and cayenne and season with a little salt and pepper. Set aside<br />8. Get your game face on.... it's time to assemble!!<br />9. Spray 13x9 pan.... or your favorite baking dish. Place a layer of noodles on the bottom, then a third of the ricotta mixture, a third of the onion-leek mixture, pea puree, and zucchini. Top off the layer with a third of the roux. Repeat with two more layers of noodles, ricotta, onion-leek mix, pea, and zucchini. Salt and pepper in between. On top put a layer of mozzarella slices and sprinkle with the grated cheeses.<br />10. Bake for 45 minutes, or until the the cheese is melted and turning a light brown. Frank wants you to let the lasagna rest for 30 minutes before serving.... I guess it's worked really hard? This will give you plenty of time to clean up the huge mess you have made :)Anniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com0tag:blogger.com,1999:blog-4097924688424956343.post-9361445574699736282010-09-21T18:59:00.004-05:002010-09-21T21:07:52.671-05:00Onions.... A love-hate relationshipOnions make everything better, sauteed they will add flavors to any dish. But this flavor does come at a price. Whenever a recipe calls for onion I cringe at the thought of crying in my kitchen, smearing mascara all over my face, and blowing my nose. Not to mention this is not good culinary hygiene. So does anyone have any tips for preventing the crying factor? My sister recommended snacking on a piece of bread which slicing and dicing. The last dish I did required 2 onions. TWO! So..... I resorted to this:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_VKMiQSTREiA/TJlH2SXNFxI/AAAAAAAAAaY/P_wdnNfXXZk/s1600/IMG_5544.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_VKMiQSTREiA/TJlH2SXNFxI/AAAAAAAAAaY/P_wdnNfXXZk/s400/IMG_5544.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5519521816286926610" /></a><br /><br />The full snorkel mask that I used on our cruise doubled as the perfect weapon in the kitchen. Bring it on onionsAnniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com2tag:blogger.com,1999:blog-4097924688424956343.post-30767669306103524502010-09-21T18:33:00.005-05:002010-09-21T18:53:39.116-05:00Baked Eggplant with SwissIf you have never tried eggplant before, then this is a good way to try it..... and you will be so proud of yourself when you do. If you are a picky eater I can honestly tell you that this reminds me of a grilled cheese. Don't believe me.... try it yourself.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VKMiQSTREiA/TJlFah8DlrI/AAAAAAAAAaQ/MFYR7qKA8So/s1600/eggplant3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="http://1.bp.blogspot.com/_VKMiQSTREiA/TJlFah8DlrI/AAAAAAAAAaQ/MFYR7qKA8So/s400/eggplant3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5519519140408432306" /></a><br /><br />Ingredients:<br /><br />1 Eggplant<br />Olive Oil<br />Kosher Salt<br />Swiss or Fontina Cheese<br /><br />Directions: Preheat your oven to 350 F. Slice eggplant lengthwise into quarter inch slices. Drizzle both sides of each side with olive oil, place on baking sheet. Sprinkle with kosher salt. Place in oven for 10 minutes. Take out and add strips of cheese. Put back in oven for two minutes or until cheese is melted. Remove from oven and enjoy.<br /><br />Other ideas: Try adding some rosemaryAnniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com0tag:blogger.com,1999:blog-4097924688424956343.post-2859826559272177862010-09-12T20:05:00.004-05:002010-09-12T20:18:47.989-05:00A Peek AheadThis week is full of promises in the kitchen realm. Just to keep you wondering about what's to come, tonight I bought a leek and an eggplant. I have never cooked with these produce items let alone eaten them (I hate admitting that to my foodie friends).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_VKMiQSTREiA/TI15y-XbLYI/AAAAAAAAAZA/hYCOhegkKrY/s1600/images.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 246px; height: 205px;" src="http://2.bp.blogspot.com/_VKMiQSTREiA/TI15y-XbLYI/AAAAAAAAAZA/hYCOhegkKrY/s400/images.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5516199035240394114" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VKMiQSTREiA/TI15yaLwueI/AAAAAAAAAY4/69OXJNNlAEY/s1600/images-1.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 256px; height: 196px;" src="http://1.bp.blogspot.com/_VKMiQSTREiA/TI15yaLwueI/AAAAAAAAAY4/69OXJNNlAEY/s400/images-1.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5516199025527798242" /></a><br /><br />Also, just a heads up for anyone who has grocery shopping in their near future. Publix has a deal on Kashi frozen entrees. They will sell you 4 for 10$ (expires Tue/Wed). Tonight Hudson and I each had the southwest chicken entree. We added some shredded cheese, lime juice and tortilla chips..... bringing each of our suppers to a whopping 2.50$ each.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VKMiQSTREiA/TI17sDltfFI/AAAAAAAAAZQ/y81z6DgyCAY/s1600/thumb.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 110px; height: 110px;" src="http://1.bp.blogspot.com/_VKMiQSTREiA/TI17sDltfFI/AAAAAAAAAZQ/y81z6DgyCAY/s400/thumb.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5516201115406662738" /></a><br /><br />Click <a href="http://www.kashi.com/products/kashi_entrees_southwest_style_chicken">here</a> to see the different Kashi entree options.Anniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com0tag:blogger.com,1999:blog-4097924688424956343.post-71381586344790625422010-08-29T22:09:00.006-05:002010-08-29T22:35:30.053-05:00The PlagueIn an effort to make this a well rounded blog, I must also share with you what has been happening outside of the kitchen at our house recently. Apparently over the past week a grey cloud of sorts, or maybe a plague has settled on our little family unit of three (yes, Bear is a part of our family). <br /><br />This all began last Friday when I got back to our apartment from being out of town, to find that our pup, Bear had a case of the runs. He was holding it pretty well but was needing to go outside more frequently than usual. I decided to let this run its natural course (no pun intended) but once Tuesday came around it got worse.... much worse. Have you ever tried to clean a furry bottom, I don't recommend it. You really have to get intimate with a dog when this situation occurs. I believe between Hudson and I, Bear received about 5 baths last week. Hudson even coined a song which comprised of "this little but of my, I'm gonna make it shine" (sung to the tune, "This little light of mine") Anyways, I woke up on Tuesday to what every dog owner dreads..... you know what in the crate, on the dog, on the paws, on his face, and eventually all over me! I decided the time had come to bite the bullet (and the vet bill) and take him in. After running a couple of tests the vet informed me that Bear was having GI upset over separation anxiety. I should preface this by saying that Bear and I had been separated for about two weeks because of vacation. We got him on some flagyl and he is all firmed up now. I found it kind of sweet that the pup is so attached to me that he becomes physically ill.... so next time we are separated we are premedicating the kido with some Xanax.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_VKMiQSTREiA/THsjlqNOTSI/AAAAAAAAAYY/CLqVybWIamk/s1600/IMG_0230.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_VKMiQSTREiA/THsjlqNOTSI/AAAAAAAAAYY/CLqVybWIamk/s400/IMG_0230.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5511037698909818146" /></a><br /><br />That Tuesday night was my turn. After making dinner I wasn't feeling too well, a little short of breath and some chest pain. I knew from nursing school that this was not something to take lightly, so we preceded to the ER where we spent the next several hours tweaking some heart medications to fix my oh so low heart rate. All was well after that, just scary and not fun.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_VKMiQSTREiA/THsl4UjdkRI/AAAAAAAAAYg/ASs1ZuTeUTI/s1600/IMG_5441.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_VKMiQSTREiA/THsl4UjdkRI/AAAAAAAAAYg/ASs1ZuTeUTI/s400/IMG_5441.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5511040218538283282" /></a><br /><br />After such a busy week Hudson and I were looking oh so forward to a Sunday afternoon of just chillin. It goes without saying that this did not happen. The right side of Hudson's abdomen had been bothering him for about three days. This persisting pain worried me with the possibility of appendicitis so of course, we went to the ER, again. After running a cat scan it turns out that Hudson's appendix is in fine condition and just has a case of gastritis, which consequently is caused by excessive intake of alcohol, coffee, or stress. We decided by the process of elimination that this case was brought on by the excitement of the rapidly approaching football season. What I learned from this is that I need to run a less stressful household for the sake of Hudson and Bear's health.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_VKMiQSTREiA/THsmBkaW-7I/AAAAAAAAAYo/sKjzV1miK20/s1600/IMG_5290.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_VKMiQSTREiA/THsmBkaW-7I/AAAAAAAAAYo/sKjzV1miK20/s400/IMG_5290.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5511040377413893042" /></a>Anniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com1tag:blogger.com,1999:blog-4097924688424956343.post-80111711986957693462010-08-29T21:55:00.003-05:002010-08-29T22:07:57.210-05:00A Chicken Puff PleaseRosemary Chicken Puffs<br /><br />I got the idea for this dish from my sweet friend Becca in nursing school. She revealed this recipe last week and I have been dying to try it. We ate it for dinner tonight and I have to say it is by far one of the favorite things that I have ever made. I made these as a dinner but they would also be fabulous as appetizers or finger foods at a party.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_VKMiQSTREiA/THsgX81JvhI/AAAAAAAAAYI/Z2TL51GedrE/s1600/IMG_5497.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 271px;" src="http://2.bp.blogspot.com/_VKMiQSTREiA/THsgX81JvhI/AAAAAAAAAYI/Z2TL51GedrE/s400/IMG_5497.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5511034164856077842" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VKMiQSTREiA/THsgYfoOzOI/AAAAAAAAAYQ/mUZ4a7vciqA/s1600/IMG_5495.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_VKMiQSTREiA/THsgYfoOzOI/AAAAAAAAAYQ/mUZ4a7vciqA/s400/IMG_5495.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5511034174197124322" /></a><br /><br />Ingredients:<br /><br />Apricot preserve/jelly<br />rosemary<br />rotisserie chicken (or any cooked chicken)<br />swiss of fontina cheese if you want to be fancy<br />Tube of croissant dough/ triangles<br /><br />Directions:<br /><br />1. Preheat the oven to 350 or the temperature as directed on the croissant package<br />2. Place the croissant triangles on an ungreased cookie sheet<br />3. Place some shredded rotisserie chicken or grilled chicken in each triangle<br />4. Sprinkle with rosemary<br />5. Put small square of cheese on top of the chicken<br />6. Put a dollop of apricot preserve on top/side<br />7. Wrap up each little puff<br />8. Sprinkle each puff with rosemary<br />9. Place in the oven for 10 minutes or until light brown<br />10. Share and enjoyAnniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com2tag:blogger.com,1999:blog-4097924688424956343.post-78509095670522922802010-08-28T21:21:00.004-05:002010-08-28T21:37:52.567-05:00Rosemary ChickenSome of our sweet friends, Emily and Mark, shared this chicken recipe with us and we loved it! This couple has given us wonderful ideas with their fabulous culinary and herbology skills and I can't wait to share more of this with you in the near future. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VKMiQSTREiA/THnGygnvHMI/AAAAAAAAAYA/0zZ0LzVliAM/s1600/Rosemary-Baked_Chicken_with_Potatoes_medium.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="http://1.bp.blogspot.com/_VKMiQSTREiA/THnGygnvHMI/AAAAAAAAAYA/0zZ0LzVliAM/s400/Rosemary-Baked_Chicken_with_Potatoes_medium.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5510654190116871362" /></a><br /><br />Ingredients:<br /><br />1/2 cup dijon mustard<br />chicken (however much you need to feed your family.... I used two chicken breasts)<br />1 TBSP rosemary - dry or fresh<br />2 TBSP olive oil<br />4 cloves of garlic-minced or pressed<br />1 tsp salt<br />carrots<br />potatoes<br /><br />Directions:<br /><br />1. Preheat oven to 415 F<br />2. Quarter your potatoes and place with the carrots in your dish.<br />3. Drizzle with olive oil, salt and pepper and then place in oven for 15 minutes<br />4. Combine olive oil, mustard, garlic, rosemary, and salt together. Slather the chicken in this.<br />5. Add the chicken to the veggies in the oven and bake for 45 more minutes at this temperature<br />6. Bon appetitAnniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com1tag:blogger.com,1999:blog-4097924688424956343.post-77274444970177876322010-08-28T21:01:00.007-05:002010-08-28T21:42:21.946-05:00The Cookie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_VKMiQSTREiA/THnDQMhEeFI/AAAAAAAAAX4/CkLeO4HL4xc/s1600/IMG_5485.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_VKMiQSTREiA/THnDQMhEeFI/AAAAAAAAAX4/CkLeO4HL4xc/s400/IMG_5485.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5510650302069766226" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VKMiQSTREiA/THnDPtkD2kI/AAAAAAAAAXw/Ib1Fasza2Bs/s1600/IMG_5478.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_VKMiQSTREiA/THnDPtkD2kI/AAAAAAAAAXw/Ib1Fasza2Bs/s400/IMG_5478.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5510650293760809538" /></a><br />In the midst of all of these posts I have been dishonest with you all. The previous posts would lead you to believe that I don't have a sweet tooth.... this is more than false. When my mom got Hudson and I Easter baskets filled with Reese's cups, I had to have Hudson hide them from me, after which I preceded to climb on top of the fridge trying to find them, and I mean fully on top of our fridge. I have pretty good will power but once I start, I literally cannot stop, thus I went on my search for the healthy yet delectable cookie.<br /><br />There are plenty of wonderful bakers in both my family and especially in Hudson's and I would like to challenge everyone to try out this recipe. I know that there will be some who are skeptical to this butter-less recipe but it is surprisingly delicious! You can just use the base and then add your own favorite addendum, whether that's dark chocolate or dried fruit that's up to you!<br /><br /><br /><br /><span style="font-weight:bold;">White Chocolate Blueberry Cookies</span><br /><br />Ingredients<br />2 cups of whole wheat flour - this brown flour is great for you, though it costs a little more<br />1/2 cup of oats - this is with the oatmeal in the grocery store<br />1 cup of white chocolate chips<br />1 cup of blueberry infused Craisins<br />2/3 cup of brown sugar<br />1 tsp salt<br />1 tsp vanilla extract<br />2 eggs<br />1 cup of apple sauce<br />1 tsp baking soda<br /><br />Directions<br />1. Mix all of the dry ingredients together<br />2. Mix all of the wet ingredients together and slowly add to the dry bowl while mixing<br />3. Place dough in 1 inch balls on cookie sheet and cook 7-10 minutes on 350 F<br />4. Eat and Share<br /><br />The ingredients of this recipe really aren't that bad for you so you shouldn't feel bad about indulging! To make this even "healthier" use dark chocolate chips 65% or higher for the antioxidant benefits.Anniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com0tag:blogger.com,1999:blog-4097924688424956343.post-17285653492845226252010-08-28T20:50:00.004-05:002010-08-28T21:37:20.441-05:00Fabulously Flexible FlatbreadAre you enjoying the alliteration? Flatbread is wonderfully versatile, you can make it into a wrap, use it as the base for a salad, or turn it into pizza crust.... all wonderful options. I found some fluffy indian garlic flatbread at the store and decided to use it as an open faced sandwich and serve for dinner. I would suggest brushing both sides of the flatbread with olive oil and either place in the oven or on the grill to really bring out the flavors. Then it's all up to you! <br /><br />The pictured flatbread has tomato slices, basil leaves, mozzarella, and chicken. Another great idea would be to use it for either a bbq chicken salad or pizza, complete with red onions and cilantro. Or, if for instance, you are interested into tricking your husband into eating a green salad, use this flatbread as the base or pocket to give him the familiarity of bread in the midst of the greeness of his plate. Just a suggestion<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_VKMiQSTREiA/THm9gTD1kII/AAAAAAAAAXo/HK6OC8wOVWg/s1600/IMG_5490.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_VKMiQSTREiA/THm9gTD1kII/AAAAAAAAAXo/HK6OC8wOVWg/s400/IMG_5490.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5510643981634343042" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_VKMiQSTREiA/THm9RfKux_I/AAAAAAAAAXg/kbCWGL8JXlw/s1600/bazlama-simple-griddled-thick-flat-bread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 291px;" src="http://3.bp.blogspot.com/_VKMiQSTREiA/THm9RfKux_I/AAAAAAAAAXg/kbCWGL8JXlw/s400/bazlama-simple-griddled-thick-flat-bread.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5510643727186446322" /></a>Anniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com0tag:blogger.com,1999:blog-4097924688424956343.post-49746002942421361782010-08-24T19:17:00.006-05:002010-08-24T19:43:03.622-05:00Sirloin SoupAs the summer months are coming to a close it is time to gear up for fall. Nothing makes me think of fall like football games, cooler weather, and SOUP!! This recipe is from my sweet friend Sarah Grace, her mom made this soup when I went to visit her this past winter and it is by far the best soup I have ever had. It is very filling so don't worry about those men who need to have full tummies. It's a one dish wonder and if you are partial to rosemary then you will LOVE this recipe! It's great for a party and this recipe will feed between 6-8 people. I cooked this for my family the other night and Sarah photographed the process, enjoy ;)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VKMiQSTREiA/THRmLQuJr9I/AAAAAAAAAXY/mZx1dQpUvvw/s1600/IMG_5473.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_VKMiQSTREiA/THRmLQuJr9I/AAAAAAAAAXY/mZx1dQpUvvw/s400/IMG_5473.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5509140587834093522" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_VKMiQSTREiA/THRmKwTIWLI/AAAAAAAAAXQ/G--ifQYMl2g/s1600/IMG_5465.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_VKMiQSTREiA/THRmKwTIWLI/AAAAAAAAAXQ/G--ifQYMl2g/s400/IMG_5465.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5509140579130824882" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_VKMiQSTREiA/THRlenWZapI/AAAAAAAAAXI/N7sPhhlpXPQ/s1600/IMG_5447.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_VKMiQSTREiA/THRlenWZapI/AAAAAAAAAXI/N7sPhhlpXPQ/s400/IMG_5447.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5509139820814363282" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_VKMiQSTREiA/THRlePR9pII/AAAAAAAAAXA/OKQZNZ6EUGo/s1600/IMG_5449.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_VKMiQSTREiA/THRlePR9pII/AAAAAAAAAXA/OKQZNZ6EUGo/s400/IMG_5449.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5509139814353314946" /></a><br /><br />Sarah was sweet to slice the onion for me while I roasted the garlic<br /><br /><br /><span style="font-weight:bold;">1 Tbsp unsalted butter<br />2 Tbsps olive oil<br />½ cup sun dried tomatoes, chopped<br />3 Tbsps fresh rosemary or 1 Tbsp dried rosemary<br />1 red onion, cut in half lengthwise and thinly sliced<br />2 ribs of celery, sliced 1/8 inch thick<br />6 fresh basil leaves, cut into very thin strips.<br />1 head of garlic, roasted and peeled<br />2 lbs of sirloin steak, cubed</span><br /><br />Heat the butter and olive oil over low heat. Add onions and cooks and stir 15 minutes<br />or until light brown. Add the celery and cook and stir 10 minutes longer.<br /><br />Add garlic and steak and cook and stir until the beef is brown on all side, 8 to 10<br />minutes.<br /><br /><span style="font-weight:bold;">6 plum tomatoes, quartered<br />4 cups beef broth<br />4 cups beef stock<br />3 bay leaves<br />1 tsp black pepper</span><br />Add the above and simmer 1 ½ to 1 ¾ hours, uncovered, until the beef is fork tender.<br /><br />Add sun-dried tomotoes and rosemary and simmer about 10 minutes longer. Discard<br />the bay leaves.<br /><br />Add the fresh basil right before serving.<br /><br />NOTES<br /><br />I cook 2 cups of Basmati white rice and add right before serving. If rice has been made<br />ahead and is cold, then warm soup after adding and, again, add basil at the last minute.<br /><br />The recipe calls for 2 lbs of sirloin cut in 1 ‘’ cubes. I just buy the steaks because I like<br />the cubes smaller than the butcher cuts them.<br /><br />The recipe calls for sun-dried tomotoes and you don’t chop them, but it is big pieces of<br />tomato in your spoon if you don’t.Anniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com0tag:blogger.com,1999:blog-4097924688424956343.post-67204890815888489242010-08-05T10:45:00.003-05:002010-08-28T21:37:05.001-05:00Spinach Pasta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_VKMiQSTREiA/TFreOILnHMI/AAAAAAAAAWo/RWkRp6LaTlw/s1600/spinach-pasta-1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_VKMiQSTREiA/TFreOILnHMI/AAAAAAAAAWo/RWkRp6LaTlw/s400/spinach-pasta-1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5501954229082201282" /></a><br />Serves 6<br /><br />Ingredients: <br /><br />1 box of spinach enriched pasta (yes it will look green)<br />1 bag of baby spinach (regular spinach is cheaper)<br />1 cup of fat free ricotta cheese<br />1 cup of pine nuts (I usually don't add these, a little pricey)- toast these<br />2 Tablespoons of olive oil (extra virgin is the best for you)<br />1/4 cup parmesan<br />1 TBSP canola oil/vegetable oil<br />1 clove of garlic-minced/pressed<br /><br />Directions:<br /><br />1. Cook the pasta according to the package<br />2. in a saucepan heat the canola/veggie oil over medium heat and add spinach, cover and cook until wilted.<br />3. Add the spinach to the cooking pasta during the pasta's last two minutes<br />4. Drain the pasta and spinach combo. <br />5. Place in a pretty bowl and add the cheeses, olive oil, nuts, garlic, and salt and pepper to taste.<br /><br />EnjoyAnniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com0tag:blogger.com,1999:blog-4097924688424956343.post-69074494751913577452010-08-05T10:28:00.005-05:002010-08-28T21:36:45.917-05:00Fake Fried ChickenFor those of you who know Hudson, you know very well his passionate palate for fried foods. Unfortunately these desires don't mesh very well with cholesterol counts, so we have found a dish that satisfies both, fake fried chicken. I have gathered recipes for this dish from friends and have come up with my own rendition for a sweeter fried chicken. Think honey meets parmesan. The crunch in this dish will make you think it's fried but aux contrare, it is baked :)<br /><br />Serves 4<br /><br />Ingredients:<br /><br />1 TBSP honey<br />1 TBSP Honey Mustard<br />1/2 cup mayo<br />2 chicken breasts<br />parmesan<br />bread stuffing - I like Pepperidge farm <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_VKMiQSTREiA/TFrb-jpxjlI/AAAAAAAAAWg/zpJNJj1mKNc/s1600/prdLarge_120515.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 187px; height: 200px;" src="http://4.bp.blogspot.com/_VKMiQSTREiA/TFrb-jpxjlI/AAAAAAAAAWg/zpJNJj1mKNc/s200/prdLarge_120515.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5501951762555309650" /></a><br />1 TBSP butter<br /><br />I try to make this meal a little lighter by using light mayo, and Smart Balance as a butter substitute<br /><br />Directions:<br /><br />1. Preheat the oven to 350 and grease a pan/dish.<br />2. Get a small bowl and combine honey, honey mustard, mayo<br />3. Get another bowl and fill it with 2 cups of stuffing mix (not prepped)<br />3. Wash your chicken breasts, remove fat, cut each in half and flatten with your instrument of choice (I just use my clean hands)<br />4. Coat each piece in the mayo mix and then in the stuffing mix. Try to get full coverage with the stuffing.<br />5. After you have done this with each piece, place in the dish and sprinkle with parmesan and butter (optional).<br />6. Cook for 35-45 minutes.<br /><br />EnjoyAnniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com0tag:blogger.com,1999:blog-4097924688424956343.post-24759086559614334932010-08-05T10:13:00.004-05:002010-08-28T21:36:16.995-05:00Italian al dente<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VKMiQSTREiA/TFrWDTDDBQI/AAAAAAAAAWQ/DqsjVcQz7cQ/s1600/8526_MEDIUM.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 364px;" src="http://1.bp.blogspot.com/_VKMiQSTREiA/TFrWDTDDBQI/AAAAAAAAAWQ/DqsjVcQz7cQ/s400/8526_MEDIUM.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5501945246927488258" /></a><br /><br />Well it doesn't get much more italian than risotto. For those with a risotto-less palate, this is kind of like the child of a marriage between pasta and rice. Delicioso. You can either find a box of parmesan risotto mix on the rice aisle or make your own using arborio rice. This is a great dish to "hide" vegetables in. Dice up your favorite veggies to make this a greener dish.<br /><br />Ingredients:<br /><br />4 cups of chicken broth or stock<br />4 TBSP of butter<br />3 TBSP olive oil<br />1 medium onion, finely chopped<br />1 clove of garlic, minced<br />1.5 cups of arborio rice<br />1 cup dry white wine<br />1/2 teaspoon kosher salt<br />pinch of pepper<br />1/2 cup parmesan<br />Vegetables of your choosing: shallots, zucchini, squash<br />Directions:<br /><br />1. Heat broth over medium heat in a saucepan. <br />2. In another saucepan heat the olive oil Add the vegetables to this (onion, garlic, and whatever else you want to throw in), let them cook until they look tender. Then add the rice and cook for 3-4 minutes. <br />3. Add the wine to the rice and cook until absorbed.<br />4. Now add a ladle full of the hot broth at a time to the rice and stir. Keep doing this until the mixture feels about the consistency of heavy cream. <br />5. Remove from heat and add butter, parmesan, and herbs al denteAnniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com0tag:blogger.com,1999:blog-4097924688424956343.post-3398748571689508032010-07-22T15:08:00.004-05:002010-07-22T15:18:07.281-05:00Simple Stir Fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_VKMiQSTREiA/TEimNYPHwAI/AAAAAAAAAVk/DOojqinJKTk/s1600/IMG_5199.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_VKMiQSTREiA/TEimNYPHwAI/AAAAAAAAAVk/DOojqinJKTk/s400/IMG_5199.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5496826093980073986" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_VKMiQSTREiA/TEimMvnv4xI/AAAAAAAAAVc/O-lxPl1Ybqw/s1600/IMG_5198.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_VKMiQSTREiA/TEimMvnv4xI/AAAAAAAAAVc/O-lxPl1Ybqw/s400/IMG_5198.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5496826083077514002" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VKMiQSTREiA/TEimMXIlKDI/AAAAAAAAAVU/OWGiWvDzvqQ/s1600/IMG_5197.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_VKMiQSTREiA/TEimMXIlKDI/AAAAAAAAAVU/OWGiWvDzvqQ/s400/IMG_5197.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5496826076504336434" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_VKMiQSTREiA/TEimL4PGgRI/AAAAAAAAAVM/pzW2ACUTsXo/s1600/IMG_5196.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_VKMiQSTREiA/TEimL4PGgRI/AAAAAAAAAVM/pzW2ACUTsXo/s400/IMG_5196.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5496826068210188562" /></a><br />What to do with a zucchini, bell peppers, and onion you say? Stir fry!<br />These ingredients were sitting in my kitchen, teasing me with their quickly approaching expiration date. This dish is a great way to incorporate colorful veggies without feeling like you are chomping on raw produce. You can make this with any vegetables but this is what I had on hand. I took one medium sized zucchini, a red bell pepper, a green bell pepper, a small onion, and went to work. Dice the vegetables and put them in a skillet over medium heat with 1 TBSP of canola oil. If you don't have this handy then olive oil will work, it's harder to heat though unless you use extra virgin. Stir the contents with a spatula, season with salt, pepper, lemon pepper, and whatever seasonings you fancy. I added 1-2 Tablespoon of soy sauce. You could use teriyaki if you are not a fan. I continued to stir these for about ten minutes. I added grilled chicken to this. It made for a very fresh, light, and colorful meal. You could serve over rice, pasta, or tortillas.<br /><br />I will be trying this on Hudson tonight, I will let you know how it goes......Anniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com1tag:blogger.com,1999:blog-4097924688424956343.post-16342104007890018412010-07-22T15:02:00.003-05:002010-07-22T15:08:55.038-05:00AbsenceI am such a flake for making a blog and then taking a hiatus! Sorry for all of those people who are on the edge of their seats waiting for my next post. (that was sarcasm) Nursing school has taken over life for the past two weeks. We are currently in the grand finale of our first year that has fondly been named "boot camp." It is comprised of three days in a row of 12 hour shifts, and then a conference on the 4th day. This hasn't been all that bad, and is truly the work schedule of a floor nurse, however, when I arrive home in the evenings, the thought of opening my computer, or cooking for that matter does not even cross my mind. There was one point this week where Hudson got home and I was lying on the floor of our living room, in my pjs, in a blanket, with Bear on top of me..... and he made me some left over hamburger. It was a sad scene. I couldn't even heat up the hamburger.Anniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com0tag:blogger.com,1999:blog-4097924688424956343.post-55852199686414371322010-07-05T21:49:00.004-05:002010-08-28T21:35:40.811-05:00The Fourth of July<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_VKMiQSTREiA/TDKcGo_zR9I/AAAAAAAAAVE/t0VPJ3lifdY/s1600/IMG_5195.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_VKMiQSTREiA/TDKcGo_zR9I/AAAAAAAAAVE/t0VPJ3lifdY/s400/IMG_5195.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5490622533616224210" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_VKMiQSTREiA/TDKcGFZhQRI/AAAAAAAAAU8/V7gh-6DgHec/s1600/IMG_5194.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://2.bp.blogspot.com/_VKMiQSTREiA/TDKcGFZhQRI/AAAAAAAAAU8/V7gh-6DgHec/s400/IMG_5194.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5490622524060418322" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_VKMiQSTREiA/TDKcFqRZzUI/AAAAAAAAAU0/WIPsP2HQIIU/s1600/IMG_5189.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/_VKMiQSTREiA/TDKcFqRZzUI/AAAAAAAAAU0/WIPsP2HQIIU/s400/IMG_5189.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5490622516778618178" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VKMiQSTREiA/TDKcEnLuBeI/AAAAAAAAAUs/ylYgdOuQDXo/s1600/IMG_5190.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_VKMiQSTREiA/TDKcEnLuBeI/AAAAAAAAAUs/ylYgdOuQDXo/s400/IMG_5190.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5490622498769602018" /></a><br />I have decided that the Fourth of July is absolutely positively one of my favorite days of the year. Our weekend was filled with time on the lake, boat rides, close family, corn hole competitions, fireworks, blackberry picking, water trampolines, dogs, babies, Yahtzee, sunshine, walks, golf, grilling, and FOOD FOOD FOOD! Every meal was an event and it was topped off with the grand finale on Sunday night. All of the young marrieds gave the matriarchs and patriarchs a rest and put their culinary skills to work! Hudson and I contributed white cheese grits (Ruthie's recipe... to come in a later post), Hudson's famous spare ribs, and a fruit salad. There isn't anything too special about a fruit salad but we filled it with the richest colors of fruits. Don't you feel cheated when you order a fruit salad and it's just melons? Hudson also expressed his artistic flare that he has gotten since moving to the Music City by carving a watermelon basket to hold the salad.Anniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com1tag:blogger.com,1999:blog-4097924688424956343.post-8992970484170917592010-07-05T21:36:00.006-05:002010-08-28T21:35:27.830-05:00Homemade BBQ PizzaOur Fourth of July Weekend was full of BBQ, starting with BBQ chicken pizza, yum!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_VKMiQSTREiA/TDKXJE6pMQI/AAAAAAAAAUk/UGgL6yxVHCI/s1600/IMG_5187.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_VKMiQSTREiA/TDKXJE6pMQI/AAAAAAAAAUk/UGgL6yxVHCI/s400/IMG_5187.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5490617077912383746" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_VKMiQSTREiA/TDKXIaaIr8I/AAAAAAAAAUc/0gqVckkT7PI/s1600/IMG_5188.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_VKMiQSTREiA/TDKXIaaIr8I/AAAAAAAAAUc/0gqVckkT7PI/s400/IMG_5188.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5490617066501746626" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_VKMiQSTREiA/TDKXHstsJyI/AAAAAAAAAUU/I7UGHSjCxao/s1600/IMG_5185.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_VKMiQSTREiA/TDKXHstsJyI/AAAAAAAAAUU/I7UGHSjCxao/s400/IMG_5185.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5490617054235731746" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_VKMiQSTREiA/TDKXGvQdeeI/AAAAAAAAAUM/FbG2XhdVDc8/s1600/IMG_5183.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_VKMiQSTREiA/TDKXGvQdeeI/AAAAAAAAAUM/FbG2XhdVDc8/s400/IMG_5183.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5490617037738572258" /></a><br /><br />Ingredients for 1 pizza<br />Chicken tenders or 1/2 rotisserie chicken<br />BBQ sauce of your choosing (we used Sweet Baby Ray's)<br />1 medium Red onion<br />1 Tbsp Fresh chopped cilantro<br />3/4 cups Gouda cheese<br />1 cup Mozzarella<br />3/4 cup Parmesan <br /><br />Directions:<br /><br />If you need to prepare the chicken tenders then put them in a skillet to brown and once cool chop into small shreds. Place the chicken into a bowl and mix with 2 Tbsp of BBQ sauce until well coated. For the dough if you want to go with semi-home made then just grab a Pillsbury Pizza dough roll and go for it. If you are feeling super home-made then pick out a dough recipe (I haven't found one that I love enough to claim). There are lots of easy ones including yeastless. I would encourage you to add a Tablespoon of honey to the dough to give it a sweeter flavor. Once you have your dough laid out on a greased sheet, paint the dough with the BBQ sauce. Don't be shy with the sauce, I was pretty timid and our pizza was a bit dry. Add the cheeses and the the chicken on top. Top with a few strings of onion and put into the oven at 400 F. Take it out when the cheese is bubbling and light brown. Sprinkle with the fresh cilantro for freshness. Dig in!Anniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com0tag:blogger.com,1999:blog-4097924688424956343.post-15456415397964836272010-07-05T21:13:00.005-05:002010-08-28T21:35:02.186-05:00Fiesta RiceIf you are craving mexican and are tired of the same ole' tacos then give this recipe a whirl. We usually end up with lots of leftovers!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VKMiQSTREiA/TDKSK7052qI/AAAAAAAAAUE/mMFXvJbgjYw/s1600/IMG_5177.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_VKMiQSTREiA/TDKSK7052qI/AAAAAAAAAUE/mMFXvJbgjYw/s400/IMG_5177.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5490611612273990306" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VKMiQSTREiA/TDKSKXsTyWI/AAAAAAAAAT8/npLBIW8b0mo/s1600/IMG_5176.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_VKMiQSTREiA/TDKSKXsTyWI/AAAAAAAAAT8/npLBIW8b0mo/s400/IMG_5176.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5490611602574264674" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_VKMiQSTREiA/TDKSJXViOoI/AAAAAAAAAT0/mmYWHPRMuMw/s1600/IMG_5169.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_VKMiQSTREiA/TDKSJXViOoI/AAAAAAAAAT0/mmYWHPRMuMw/s400/IMG_5169.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5490611585298872962" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_VKMiQSTREiA/TDKSIz8-aSI/AAAAAAAAATs/nh90yR20zv0/s1600/IMG_5171.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_VKMiQSTREiA/TDKSIz8-aSI/AAAAAAAAATs/nh90yR20zv0/s400/IMG_5171.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5490611575800621346" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_VKMiQSTREiA/TDKSIe4ZiKI/AAAAAAAAATk/0BJPbBHuU04/s1600/IMG_5167.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_VKMiQSTREiA/TDKSIe4ZiKI/AAAAAAAAATk/0BJPbBHuU04/s400/IMG_5167.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5490611570144282786" /></a><br />This recipe is easy as pie and difficult to mess up<br /><br />Ingredients:<br />1-2 cups of Rice (any kind will do)<br />can of mexican corn<br />1-2 cups of shredded mexican cheese<br />1/2 pound of chicken<br />1.5 cup green salsa<br />1.5 chicken broth<br />1-2 Tablespoons of fresh chopped cilantro<br />vegetable oil<br />Mexican seasoning powder<br /><br />Directions: Put 1-2 Tablespoons on vegetable oil on the skillet over medium heat. Add the corn and spread out into an even layer. If you want to use fresh corn then feel free to just add some chopped red and green pepper to the skillet. Let the corn sit on the skillet for five minutes before placing the corn in a bowl. Now add chicken. You will want to use chicken tenders and let them look in the skillet until brown. Add the mexican seasoning to taste. I usually just use a rotisserie chicken and pull the the chicken off so I don't have to worry about preparing the meat. Remove the chicken and place in the bowl of corn. Now place 1-2 cups of rice (depending on how many you are feeding) in the skillet and add 1.5 cup of the green salsa and 1.5 cups of the chicken broth. Cover and simmer until all of the liquid is absorbed. Now add this to the bowl. Add 1-2 tablespoons of chopped fresh cilantro and 1-2 cups of mexican cheese to taste. Serve as a casserole or with chips and salsa or black beans.Anniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com0tag:blogger.com,1999:blog-4097924688424956343.post-76785659304994758212010-06-24T19:01:00.001-05:002010-06-24T19:03:39.513-05:00Quote of the Day"Do rainbow M&M cookies count as cooking with colors?" -HudsonAnniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com1tag:blogger.com,1999:blog-4097924688424956343.post-40975355828157279762010-06-24T18:42:00.005-05:002010-06-24T19:01:41.996-05:00Hudson is "drinking" Orange Juice!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_VKMiQSTREiA/TCPwwr0MFcI/AAAAAAAAATc/_UO_4uLWhtk/s1600/img26f.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 90px; height: 90px;" src="http://4.bp.blogspot.com/_VKMiQSTREiA/TCPwwr0MFcI/AAAAAAAAATc/_UO_4uLWhtk/s400/img26f.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5486493490253403586" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_VKMiQSTREiA/TCPwrBRr6iI/AAAAAAAAATU/9LldxSMyiYA/s1600/img99f.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 90px; height: 90px;" src="http://1.bp.blogspot.com/_VKMiQSTREiA/TCPwrBRr6iI/AAAAAAAAATU/9LldxSMyiYA/s400/img99f.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5486493392935053858" /></a><br /><br />This may not be as surprising to some, but for those of you who know Hudson, he consumes a total of three variations of fruit. These include bananas, cantaloupe, and apples in the form of Mott's cinnamon apple sauce. Well today is a new day, and Hudson is now consuming his third serving of orange juice.... in the form of a popsicle.<br /><br />Yesterday when I was at the mall waiting on my phone to get fixed I wandered into Williams-Sonoma and was immediately drawn to the "Zoku Quick Pop Maker." I splurged on this little freezer appliance, wrapped it, and surprised Hudson with it when he got home (he has been wanting popsicle molds for some time now). <br /><br />The fun thing about this pop maker is that you remove it from the freezer when you are ready, add the juice, cream, fruit etc. and then watch it freeze in just minutes. <br /><br />So for dessert tonight we are getting our servings of fruit in the form of frozen orange juice and V8 splash :)<br /><br />www.williams-sonoma.comAnniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com0tag:blogger.com,1999:blog-4097924688424956343.post-33123451381815694222010-06-22T16:58:00.009-05:002010-06-22T17:59:24.507-05:00Calling All Cooks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_VKMiQSTREiA/TCE-kcufuFI/AAAAAAAAAS8/wa95QsjZVQQ/s1600/images.jpeg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 131px; height: 131px;" src="http://4.bp.blogspot.com/_VKMiQSTREiA/TCE-kcufuFI/AAAAAAAAAS8/wa95QsjZVQQ/s400/images.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5485734617021397074" /></a><br />Learning how to cook for two different palates WHILE maintaining nutritious and balanced meals AND still getting some satisfaction out of the creative outlet of cooking WHILE on a budget can be somewhat of a challenge. Only in the past year, with a new marriage and one year of grad school under my belt have I thrown myself into the kitchen to really "make dinner". <br /><br />What is it about food that sets the framework for our day and the backdrop of some of our favorite memories. We plan our work around a lunch and immediately ask, "what's for dinner"? Enjoying the luxury of eating out can be a welcomed retreat at the end of the day, but so can creating your own dish to share with friends and family.<br /><br />I welcome you to learn alongside me, (and teach me as well!) about the adventures of cooking with colors. In our home, grocery store trips and dinner menus are constantly being challenged by cravings for what I like to call, a "yellow" plate. "Yellow" plates are full of starches and processed foods, all wonderful in moderation, but I have challenged us to add a little color to these yellow plates. Hopefully I can entertain you with some of our happenings between breakfast, lunch, and dinner. Please feel free to add your own recipes and creative ideas on cooking under the comments section.<br /><br />And side note, if I can make it, and my husband can eat it, then anything is possible in your kitchen and at your dinner table.Anniehttp://www.blogger.com/profile/06880940427542136135noreply@blogger.com3