tag:blogger.com,1999:blog-61678490269800193832024-02-07T13:43:40.958-08:00Jaime and Jen DishReal gals trying out real food and letting you know what we think!Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.comBlogger162125tag:blogger.com,1999:blog-6167849026980019383.post-16086029377487584252012-01-10T15:18:00.001-08:002012-01-10T15:33:24.872-08:00White Chocolate Cranberry Scones<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEXJ8VubBrvPIWC2MlEjCK8BQIjaLLLNg7KunTrBBNoXGccYznqb-TRq2ZYRODclkncYoMo-Td1MYvcGK-Px-7ngM92eK8nyRNHHM3Hdp15RvwO218q-Plk7Zh0Xcjf1WoOY0G-TgqBg/s1600/whitechocolatecranberryscone.jpg"><img style="margin: 0px auto 10px; width: 320px; height: 240px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5696146883639329442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEXJ8VubBrvPIWC2MlEjCK8BQIjaLLLNg7KunTrBBNoXGccYznqb-TRq2ZYRODclkncYoMo-Td1MYvcGK-Px-7ngM92eK8nyRNHHM3Hdp15RvwO218q-Plk7Zh0Xcjf1WoOY0G-TgqBg/s400/whitechocolatecranberryscone.jpg" /></a><br /><div align="center"> <span style="font-family:verdana;">If you know me, you know I love all things tea and that most definitely would include SCONES.<br /><br />I found these online months ago and have been dying to try them</span></div><div align="center"><span style="font-family:verdana;">. I'm so glad I finally did and they were delicious!!!<br /><br /></span></div><span style="font-family:verdana;"></span><div align="center"><span style="font-family:Verdana;"></span> </div><div align="center"><span style="color: rgb(153, 0, 0);font-family:verdana;font-size:180%;" >White Chocolate Cranberry Scones</span></div><div align="center"><br /><span style="font-family:verdana;">1 3/4 cups flour<br />1/4 cup<br />2 1/2 teaspoons baking powder<br />1/2 teaspoon salt<br />5 tablespoons cold butter<br />6 tablespoons half and half<br />1 egg, beaten<br />1/2 cup dried cranberries<br />1/2 cup white chocolate chips<br /><br />Preheat oven to 400 degrees<br /><br />In a bowl whisk together the<br />flour, sugar, baking powder, and salt.</span></div><div align="center"><span style="font-family:verdana;"> </span></div><div align="center"><span style="font-family:verdana;">Cut in the butter pieces.</span></div><div align="center"><span style="font-family:verdana;">I cut the butter into little pieces and then I put the dry ingredients along with the butter in a food processor and pulse it a few times. Works like a charm! </span></div><div align="center"><br /><span style="font-family:verdana;">Mix together the half and half and beaten egg. </span></div><div align="center"><span style="font-family:verdana;">Add the flour mixture along with the cranberries<br /> and the white chocolate chips, and stir until the dough holds<br />together.<br /><br />Turn out onto a lightly floured surface and very gently knead for just until dough sticks together.<br /><br />Form into a 1/2-inch thick round, then cut the round into 8<br />wedges. I made two rounds and cut into 16 wedges.<br /><br />Spray a baking sheet with Pam or lightly oil with canola oil, then transfer the wedges<br />to the sheet.<br /><br />Bake the scones at 400 degrees for 14 minutes.<br /><br /></span></div><div><span style="font-family:verdana;"> </span></div><div> <img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5696147117034172322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4IH_yJ3YGE4AiI_p0keHoHwY1ws7kM4IS1SY1JQmFK3zw9TBpc-IcYi3ZvhSDqdEy6R9pmjgj_NZfcnOqdcGlRmqlkFGRp6xce9zNmaZpEhY7_cH2Y0qGbw7vWjMY9iUhXCHrg2XOmSM/s400/whitechocolatecranberryscone1.jpg" /></div></div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com3tag:blogger.com,1999:blog-6167849026980019383.post-44750075528640751812011-12-20T07:31:00.001-08:002011-12-20T07:34:12.705-08:00Finally!!!<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_d7gevKvbBkG1EOopQi_3bg7-d_AkCPdnCF3cTaAdoa7cel9Nx1bw3MdETMVpzl3shDHkExXz-BUU2u4oYLOmhu2ZuqO5Hrg0ei3DrN8RPktEab9JRTC2E6vTl8bxNNJcvZs_FW1wDc/s1600/likeusonfacebook.jpg"><img style="margin: 0px auto 10px; width: 264px; height: 191px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5688233717648209714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj_d7gevKvbBkG1EOopQi_3bg7-d_AkCPdnCF3cTaAdoa7cel9Nx1bw3MdETMVpzl3shDHkExXz-BUU2u4oYLOmhu2ZuqO5Hrg0ei3DrN8RPktEab9JRTC2E6vTl8bxNNJcvZs_FW1wDc/s400/likeusonfacebook.jpg" /></a><br /><div>We are soooo far behind! But we promise to get back on the wagon. We finally got ourselves a Facebook page. Come like us by clicking the Facebook button over to the right. We're still new at this and figuring it all out but we'll work out the kinks. Thanks for hanging with us.</div></div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com1tag:blogger.com,1999:blog-6167849026980019383.post-76216198588445283272011-07-17T12:23:00.000-07:002011-07-17T12:45:01.098-07:00Sour Cream Coffee Cake<div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIaBpd267BQVvyofDjB9jgWKpheUPxKukV5xjAPyQg3eV0qFFYXYR9HOyeCHfEKXDNsvOt4nQ6bix8aYnWuMXdxHVlVEJpxPm-FYKOlW1tpfPicBrDsGcuD_dZSbs0T9vUpQVV5ahCvw/s1600/coffee2.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 284px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIaBpd267BQVvyofDjB9jgWKpheUPxKukV5xjAPyQg3eV0qFFYXYR9HOyeCHfEKXDNsvOt4nQ6bix8aYnWuMXdxHVlVEJpxPm-FYKOlW1tpfPicBrDsGcuD_dZSbs0T9vUpQVV5ahCvw/s400/coffee2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5630407838974551778" /></a><div style="text-align: justify;">Yum. Coffee cake! My son LOVES the Starbucks Coffee Cake so I had to make this treat for him at home. It was silly easy and really tasty. Extremely moist and what's so great about it is that you can substitute the sour cream for your favorite vanilla yogurt.</div><div><br /></div><div><b>Ingredients:</b></div><div><br /></div><div>1 cup of room temperature butter</div><div>2 cups of white sugar</div><div>2 eggs</div><div>1 cup of sour cream or vanilla yogurt</div><div>2 cups of all purpose flour</div><div>1 teaspoon of baking powder</div><div>1/8 teaspoon salt</div><div>1/3 cup of all purpose flour</div><div>1/2 cup of packed brown sugar</div><div>2 tablespoons of melted butter</div><div>1 teaspoon of ground cinnamon</div><div><br /></div><div><b>Directions:</b></div><div><br /></div><div><ul><li style="text-align: justify;">Preheat the oven to 350 degrees. Grease a 9 x 13 baking pan. </li><li style="text-align: justify;">In a large bowl, cream together 1 cup of butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in the sour cream and vanilla. Mix in 2 cups of flour, baking powder and salt. Spread 1/2 of batter in the prepared pan.</li><li style="text-align: justify;">Prepare the filling: In a medium bowl mix 1/3 cup of flour, brown sugar, 2 tablespoons melted butter and cinnamon. Spread second half of batter over the filling and top with remaining filling.</li><li style="text-align: justify;">Bake for 45-55 minutes in oven or until toothpick comes out clean.</li></ul></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1yxq_0Ti0_uCmc1MbiZHPzSI6hYd6buUqexOs84yLmAw3-i6Dk-D3-MZFPzztoypK6H79MSocRUD82BwMr3o2cseaV8Ye-VR3tdMUMWYLS-x6IVenAyl0dNeg1GCmuuE42aSRCKjOgM/s1600/coffee1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 303px; height: 400px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe1yxq_0Ti0_uCmc1MbiZHPzSI6hYd6buUqexOs84yLmAw3-i6Dk-D3-MZFPzztoypK6H79MSocRUD82BwMr3o2cseaV8Ye-VR3tdMUMWYLS-x6IVenAyl0dNeg1GCmuuE42aSRCKjOgM/s400/coffee1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5630407832295657698" /></a><br /></div></div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com4tag:blogger.com,1999:blog-6167849026980019383.post-71578340004572080082011-06-07T07:20:00.000-07:002011-06-07T08:33:41.118-07:00Summer Squash Casserole<img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKLKWkAR6YZh0dnX06y_SHj3duYcvtGsx7dCy2UijwZiwXhK1AeAu4atJdI0WnIBXdOnsxDICcRSIfUVahQf4nEi_ngyayqXIHoUtvQvdZL4ZC1W7XoMRTj50SJIU72GMELtQQ5qCuUZ0/s400/DSC_0100.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5615483474430817986" /><div style="text-align: justify;">Another tasty recipe given to me by my mother-n-law who was born and raised in North Carolina. I love yellow squash but I love it even more in this casserole. Summer is all about squash and this is a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">delish</span> dish to make. When I went to the grocery store this week I was happy to see that the squash was on sale for .99 cents a pound so I had to make this for my family.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Ingredients:</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">2-3 pounds of yellow squash, cut up</div><div style="text-align: justify;">2 carrots, grated</div><div style="text-align: justify;">1 onion, diced</div><div style="text-align: justify;">2 cans of cream of chicken soup</div><div style="text-align: justify;">tub of sour cream</div><div style="text-align: justify;">1 box of chicken flavored stuffing</div><div style="text-align: justify;">1 stick of butter</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Directions:</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In a large pot of boiling water, add your squash, carrots and onions and cook at a boil for 8 minutes. Drain water well from veggies and put into a large mixing bowl. With a hand blender, blend all veggies together, I like it well blended but a little chunky. Add the sour cream and cream of chicken soup. With a spoon, mix well. Add a pinch or two of salt and a few dashes of pepper. In a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">separate</span> microwavable bowl, melt a stick of butter and then add your package of stuffing to it and mix well. Take half of the stuffing mix and mix into the veggie mix. Put veggies into a large baking dish or two small baking dishes and top the remaining stuffing on top, cover with foil and bake at 350 degree for 35-40 minutes.</div><div><div style="text-align: justify;"><br /></div><div><img style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 400px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRDOoACLpOwiaBxOudafqXW4xBBs1p0hsFeG0enEEJk1ltxTtTIZYmO29SLLXrJizJqrsZ5LjhfqXP8cuwDP6OzYxOPbCQBUJ_xhSYmQtAq1Yb82j-N5tMqWo92ESnBbThCwUzKBChjxc/s400/DSC_0117.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5615500906961710818" /></div></div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com5tag:blogger.com,1999:blog-6167849026980019383.post-35818819565750620112011-06-05T10:38:00.000-07:002011-06-05T11:16:38.530-07:00Cake Ball Lollipops<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0Btr29PJxsmpyuP_DclTO_xgg2lxAsSz2JXdKrjfUY9wYWLR77WB8jSkOOXr4-6ZnUHqKbEdqW0F7s70Vb2kVTzTEBKtDbNmTpbU4yismmfrZhpBfjXHzYA0NqOYjZPcDs937nN6vuc/s1600/DSC_0172.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0Btr29PJxsmpyuP_DclTO_xgg2lxAsSz2JXdKrjfUY9wYWLR77WB8jSkOOXr4-6ZnUHqKbEdqW0F7s70Vb2kVTzTEBKtDbNmTpbU4yismmfrZhpBfjXHzYA0NqOYjZPcDs937nN6vuc/s400/DSC_0172.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5614793396156415298" /></a><br />]<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FdpNNYhu2kmUDz2Np4g9wRGyNn9nZ4uwf-CPlTJPL6fb7foqEa90l46mjzn3XaIQIN2N5n5SEtpAI85FuLR0jnekD2ZxD37MUs4agGjSKkGCVY8utYi36mgH-YVFeYGSxynVhNNMfA0/s1600/DSC_0171.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FdpNNYhu2kmUDz2Np4g9wRGyNn9nZ4uwf-CPlTJPL6fb7foqEa90l46mjzn3XaIQIN2N5n5SEtpAI85FuLR0jnekD2ZxD37MUs4agGjSKkGCVY8utYi36mgH-YVFeYGSxynVhNNMfA0/s400/DSC_0171.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5614793391644031266" /></a><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibPXM6sJ37xxQfxB1ipqMFX12DamXFrJlz10ixt7Tiv6LjKYyCy6qkD0obmUlu0v5oUzVTe0mq2pTCGGiv05AtN0Y38YfnHlQSy6TQ7O_fojcT-4ibKmyUvxplatuARNDfWF10coHWT5Q/s1600/DSC_0170.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><br /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHzFJzyZsnEfYFD2xytsT9Ze8f62HMmxjSb_s0S9D158MLVsrUYCb-z7fC_1dOtbpHOOJao8jpW135U46kogRvaekixYw6XFxCPcZmqPUrwxstcpAv4IFvJoa_ldqZityOSFCoDewPmTc/s1600/DSC_0168.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHzFJzyZsnEfYFD2xytsT9Ze8f62HMmxjSb_s0S9D158MLVsrUYCb-z7fC_1dOtbpHOOJao8jpW135U46kogRvaekixYw6XFxCPcZmqPUrwxstcpAv4IFvJoa_ldqZityOSFCoDewPmTc/s400/DSC_0168.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5614793381337255858" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwReRhWmLr82HNoMYqGrbmn6QcYthv1_DObw0mpI7nhTeJnjXb-SGBkuf0k6pa9mPCqiJ9UQd4ObSEZyq3SWJZE4dqBKvyX9m89DCf-Ov0EblSI7NDyCAKEziMDb_CBtNfqSsKEja6daI/s1600/DSC_0167.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwReRhWmLr82HNoMYqGrbmn6QcYthv1_DObw0mpI7nhTeJnjXb-SGBkuf0k6pa9mPCqiJ9UQd4ObSEZyq3SWJZE4dqBKvyX9m89DCf-Ov0EblSI7NDyCAKEziMDb_CBtNfqSsKEja6daI/s400/DSC_0167.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5614793372675146274" /></a><br />They are everywhere, Starbucks, A.J.'s Fine Foods even Saks Fifth Avenue even sells them for $35.00 for six of them. Not sure exactly when cake balls really became popular but I had to try them out after my beefer (aka best friend because I don't like to openly admit that I actually love this girl) Jaime posted a recipe she saw online for cake balls on Facebook. <div><br /></div><div>Went to a super fun graduation party last night so I decided to make some for the girls who were all coming. I made 50. Took about 4 hours. </div><div><br /></div><div>Because it was my first time, I now know what to do and what not to do. Like freezing the balls before dipping them in hot melted chocolate. And once they are complete don't refrigerate them but freeze them to prevent them from melting.</div><div><br /></div><div>If you want to get creative I suggest trying these. They are cute and fun and anyone with a sweet tooth should have fun eating one!</div><div><br /></div><div>For this recipe, I used the following:</div><div><br /></div><div><ul><li>Red Velvet Cake (from a box)</li><li>Vanilla Frosting (room temp)</li><li>2 packages of Melt Away Chocolate (from Party City) these chocolates are used for chocolate molds. Get two different colors, I used milk chocolate brown and red chocolate vanilla.</li><li>1 package of white chocolate chips</li><li>lollipop sticks (you can purse at Party Stores or Michaels/Joanns)</li><li>candy cover bags/ribbons if you want to go all out</li></ul></div><div><br /></div><div>Follow instructions on cake box. Once cake has cooled, I take the cake and pulse it in my food processor and then pour into a LARGE mixing bowl. Once all the cake has crumbled up well, add 1/2 to 3/4 cup of the vanilla frosting and mix well. I then take a cookie scoop and scoop out the mix and roll into a ball and place on a cookie sheet lined with waxed paper. I suggest using a cookie scoop because then all your balls will be the same size. Once all the balls are rolled up and placed on the sheet, add the lollipop stick in the center of each ball and place into the freezer for at least 30 minutes. If you don't chill your balls they WILL come apart when you dip them into the melted chocolate and the lollipop stick will not hold. Trust me, I learned from personal experience.</div><div><br /></div><div>Once the balls have chilled out in the freezer, take your Melt Away Chocolate and melt in the microwave in a plastic bowl. Dip each ball into the chocolate and place onto a new cookie sheet with wax paper. If you place the balls back onto the cookie sheet that you pulled out from the freezer, your chocolate will crack, again, from personal experience. Dip all balls into the chocolate. You can melt other chocolate colors for that cute drizzle and if you do, take a zip-lock back with a few chocolate Melt Aways and microwave for 20-30 seconds then take scissors and cut the corner of the bag, small cut and you can use it to pipe the chocolate onto the balls.</div><div><br /></div><div>I placed the balls back into the freezer for an hour before I placed into plastic bags and tired a ribbon around it since I was taking these to a party.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com3tag:blogger.com,1999:blog-6167849026980019383.post-33693411350883366572011-04-26T07:04:00.001-07:002011-04-26T07:09:25.572-07:00Shrimp Thai Toast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98gP84ji7gNjmG_cvhYoh20lmw7qSvey4590Fc7d3ldd6pVk8Ybpa9ty3ARh-uTAdwXuClK4L-T5g5ppwE4Mh9lzVS9yqc8VOFmLGi1FztX0jV_fkEdp1QN7iWHIWfdOzycVyzEU8VKM/s1600/DSC_0917.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98gP84ji7gNjmG_cvhYoh20lmw7qSvey4590Fc7d3ldd6pVk8Ybpa9ty3ARh-uTAdwXuClK4L-T5g5ppwE4Mh9lzVS9yqc8VOFmLGi1FztX0jV_fkEdp1QN7iWHIWfdOzycVyzEU8VKM/s400/DSC_0917.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5599892948871979586" /></a><br /><div>I love Thai toast and so does my family. I decided to make an "easy" version of it with an American twist. Easy, crispy and the topping is YUMMY! </div><div><br /></div><div>Ingredients:</div><div><br /></div><div>Oil</div><div>bread, cut into strips with crust removed</div><div>1 cup of cooked shrimp, diced</div><div>4 T of green onions</div><div>1/4 teaspoon of crushed red pepper or pepper flakes (more if you like it hot)</div><div>1 T of fish sauce</div><div>3 cloves of diced fresh garlic</div><div>pepper & a pinch of salt</div><div>1 package of cream cheese, room temperature</div><div><br /></div><div>Place oil in frying pan and bring the oil to 375 degrees.</div><div>Set bread aside (cut into strips and crust removed)</div><div><br /></div><div>In a large bowl, add all ingredients and stir well. Take the spread and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">generously</span> add on each piece of bread. Once the oil is at 375, gently add each piece of bread into the hot oil and cook until the bread itself is a nice golden brown.</div><div><br /></div><div>Enjoy!</div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com0tag:blogger.com,1999:blog-6167849026980019383.post-50015994653651601732010-12-15T11:12:00.000-08:002010-12-15T11:39:54.382-08:00PMS Chocolate Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKm74gc6gyZd9d9vde2kLJf9CDuS3HTzUDsN5Ix6tfZcFtuxWlMQFHnuvMwHnX9l0sMpcz4VAvF61xDoZjBU3IWIk4OM7e4cOuIvCXP6wl0JctXysSOa8VtFxpjiY9SCZj_kOdDcWTooc/s1600/DSC_0681.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 316px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKm74gc6gyZd9d9vde2kLJf9CDuS3HTzUDsN5Ix6tfZcFtuxWlMQFHnuvMwHnX9l0sMpcz4VAvF61xDoZjBU3IWIk4OM7e4cOuIvCXP6wl0JctXysSOa8VtFxpjiY9SCZj_kOdDcWTooc/s400/DSC_0681.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5550991722923269314" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PZhcwtTGIwoMa4BF6Sm8YlMTZG-9JIuXCHSKQ8UMjFKF6b-FtSnXGt98iHWXJmNrFy7YfTMDXuT_q0K7BA9AOnHxgidCVBTBX0R1KLQsKPXCdGlnWo_1zUr_3OX3KNuF-3AT9gTGpqA/s1600/DSC_0677.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6PZhcwtTGIwoMa4BF6Sm8YlMTZG-9JIuXCHSKQ8UMjFKF6b-FtSnXGt98iHWXJmNrFy7YfTMDXuT_q0K7BA9AOnHxgidCVBTBX0R1KLQsKPXCdGlnWo_1zUr_3OX3KNuF-3AT9gTGpqA/s400/DSC_0677.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5550991711340490946" /><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "><span class="Apple-style-span" style="font-family:arial;"><br /></span></span></a><div><span class="Apple-style-span" style="color: rgb(0, 0, 0); -webkit-text-decorations-in-effect: none; "><span class="Apple-style-span" style="font-family:arial;">Ok, this is the perfect cure for PMS. Seriously. I actually got this recipe from the Hershey Website for the "perfect chocolate cake" and they were right, it's seriously perfect! I made two cakes in 2 days because everyone wanted a piece, mom, dad, mother-n-law, kids, husband and of course, me!</span></span></div><div><div><div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">Ingredients: </span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">2 cups of sugar</span></div><div><span class="Apple-style-span" style="font-family:arial;">3/4 cup of Hershey's Cocoa Powder</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 1/2 teaspons of baking soda</span></div><div><span class="Apple-style-span" style="font-family:arial;">2 eggs</span></div><div><span class="Apple-style-span" style="font-family:arial;">1/2 cup of veggie oil</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 cup of boiling water</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 3/4 cups of all purpose flour</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 1/2 teaspoons of baking powder</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 teaspoon of salt</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 cup of milk</span></div><div><span class="Apple-style-span" style="font-family:arial;">2 teaspoons of vanilla extract</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">Directions:</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">Preheat the oven to 350 degrees. Great and flour 2 9 inch round baking pans.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30-35 minutes or until wooden toothpick comes out clean. Cool for 10 minutes, remove from pans to wire racks. Cool completely. Frost.</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">Ingredients for frosting:</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">1/2 cup (1 stick) of butter</span></div><div><span class="Apple-style-span" style="font-family:arial;">2/3 cup Hershey's Cocoa</span></div><div><span class="Apple-style-span" style="font-family:arial;">3 cups of powdered sugar</span></div><div><span class="Apple-style-span" style="font-family:arial;">1/3 cup of milk</span></div><div><span class="Apple-style-span" style="font-family:arial;">1 teaspoon of vanilla extract</span></div><div><span class="Apple-style-span" style="font-family:arial;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial;">Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount of additional milk if needed. Stir in vanilla.</span></div><div><span class="Apple-style-span" style=" color: rgb(85, 43, 41); line-height: 17px; font-family:Helvetica, Arial, sans-serif;font-size:12px;"><span class="Apple-style-span" style="font-family:arial;"><br /></span><br /></span></div></div></div></div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com6tag:blogger.com,1999:blog-6167849026980019383.post-64770888898230560152010-12-06T08:56:00.000-08:002010-12-06T08:59:51.670-08:00MEATLESS MONDAY - Homemade Manicotti<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQ4WdGjE7ems8Mjp-FIA-x4ENyYEWoNzghccbCk_AnqSeZHdNi-r6KW0SH9LJ_JApv3HqaW8X7V_wi2IlhDLxfiQR6kn455y97O7uGBZ-a7sCNF7kOUxzNUhWsEaUWQGyuCyCc210Lq8/s1600/manicottishells.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 349px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5547614394591474514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQ4WdGjE7ems8Mjp-FIA-x4ENyYEWoNzghccbCk_AnqSeZHdNi-r6KW0SH9LJ_JApv3HqaW8X7V_wi2IlhDLxfiQR6kn455y97O7uGBZ-a7sCNF7kOUxzNUhWsEaUWQGyuCyCc210Lq8/s400/manicottishells.jpg" /></a><br /><br /><br /><br /><span style="font-family:verdana;">Jen made these a while back and blogged them but I've actually been to chicken to try and make my own shells, but this looks so delicious and would be perfect for Meatless Monday today. I can't wait to make them!</span></div><span style="font-family:verdana;"></span><br /><div align="center"><span style="font-family:verdana;"><span style="font-size:180%;color:#990000;"><a href="http://jjdishitout.blogspot.com/2009/03/homemade-manicotti-shells.html">Here's the recipe! Click here!<br /></a></span></div></span>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com4tag:blogger.com,1999:blog-6167849026980019383.post-22747486447605101372010-11-29T07:36:00.001-08:002010-11-29T07:40:00.134-08:00MEATLESS MONDAY - Whole Wheat Pesto Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv5Kbza30Y_WocXQYZSmjUFCOdAyPiuqybWVCZH496eMsMdooj8z0Z-k-WS8avZPGgU5xDcSVdB8I9Yeu7fntjrbYDP0w-2Bl3P-JFqc5eq4Wh80TBPQCR6rbjPV-PAJZEAK0ePLfWqik/s1600/wholewheatpestopizza.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 323px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5544996126070357970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv5Kbza30Y_WocXQYZSmjUFCOdAyPiuqybWVCZH496eMsMdooj8z0Z-k-WS8avZPGgU5xDcSVdB8I9Yeu7fntjrbYDP0w-2Bl3P-JFqc5eq4Wh80TBPQCR6rbjPV-PAJZEAK0ePLfWqik/s400/wholewheatpestopizza.jpg" /></a> <br /><div align="justify"><span style="font-family:verdana;">I'm revisitng this blog post because I love this pizza so much and it's super easy. And the funny thing is, when I posted it originally I wasn't even doing <a href="http://www.meatlessmonday.com/"><span style="color:#990000;">Meatless Monday</span></a>. I'm glad I kept this recipe around. Pair this with a green salad and you have a great filling meal on this meatless day. Enjoy!</span></div><span style="font-family:verdana;"></span><br /><div align="center"><span style="font-family:verdana;"><span style="font-size:180%;color:#006600;"><a href="http://jjdishitout.blogspot.com/2009/03/whole-wheat-pesto-pizza.html">CLICK HERE FOR RECIPE<br /></a></span></div></span>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com2tag:blogger.com,1999:blog-6167849026980019383.post-40366538591877502152010-11-22T07:37:00.001-08:002010-11-22T08:43:19.965-08:00MEATLESS MONDAY - Mary's Flavorful Red Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKm4LujG3Wt3mrmpH3NyuJsAy7I3LAY8iLxIhDziVknT-gqYbknoph8-nhrnLwXUOMY0zL2UvHvTebmtCsBkknZvCUi3WIJZQ6r-hJFCM4g-lT96LOcXhFWoNnMLZB3_d5sb4QYAzv_ZE/s1600/maryssauce2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 332px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5542398732654969330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKm4LujG3Wt3mrmpH3NyuJsAy7I3LAY8iLxIhDziVknT-gqYbknoph8-nhrnLwXUOMY0zL2UvHvTebmtCsBkknZvCUi3WIJZQ6r-hJFCM4g-lT96LOcXhFWoNnMLZB3_d5sb4QYAzv_ZE/s400/maryssauce2.jpg" /></a><br /><div align="justify"><span style="font-family:verdana;">My friend Mary made this for my family years ago and I fell in love with it. It really is so flavorful. It has a very pronounced salty flavor which I love from the olives and capers. It's super quick and easy to make. It's on the thinner side which I also love.<br /><br /></span></div><div align="justify"><span style="font-family:verdana;"></span></div><div align="justify"><span style="font-family:verdana;">She came over a year or so ago and made it for us again, served it with a red wine and crusty french bread. It was such a treat!</span></div><br /><div align="center"><span style="font-family:verdana;font-size:130%;color:#660000;">Mary's Flavorful Red Sauce<br /><br /></span></div><div align="center"><span style="font-family:verdana;"></span></div><div align="center"><span style="font-family:verdana;">6 cloves garlic, diced or minced</span></div><div align="center"><span style="font-family:verdana;">2 Tbsp olive oil</span></div><div align="center"><span style="font-family:verdana;">2 cans (soup can size) stewed tomatoes</span></div><div align="center"><span style="font-family:verdana;">3 Tbsp capers with juice</span></div><div align="center"><span style="font-family:verdana;">3/4 jar black kalamata olives, PITTED & sliced, with juices</span></div><div align="center"><span style="font-family:verdana;">4 Tbsp Balsamic Vinegar</span></div><div align="center"><span style="font-family:verdana;">1/4 cup Fat Tire Beer (optional)</span></div><div align="center"><span style="font-family:verdana;"><br /></div></span><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 221px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5542398727113796978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ6BiT_5HecVhyphenhyphen9i9hVxe82UwnfwOYM-mnwy4jMGW5Nyqqc4j8scbaw6uDB2IwuI_FSzUfir_KZlCBXDAD5nSpykZmiT0dDrj8xqaBi9kMf1dv1YWZKtiKOO9jUuGkrZi5UVcg2-RTpxc/s400/maryssauce1.jpg" /><br /><div align="center"><span style="font-family:verdana;"></span></div><div align="justify"><span style="font-family:verdana;">In pan over medium heat, add olive oil and garlic. Cook garlic until soft but not brown. Add stewed tomatoes. Mix well. Add capers, olives, balsamic vinegar & beer. Simmer 15 to 20 minutes over low heat. Serve over your favorite pasta.</span></div><div></div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com2tag:blogger.com,1999:blog-6167849026980019383.post-89767394220982665302010-11-19T07:14:00.000-08:002010-11-19T07:30:58.178-08:00Wide Awake Coffee Shake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKfXikuJM2Hhs9WN8Wr_WZnexvjoo_gv9in7ePffv-bTt336wmjqfKh4tOuR9QcDXeJ72OH1-4eibpknSpq1Z9_nr0b48gu1BtRtgclXaSPKMJgO732x7hh2aACPWLwxwrmRQ6K7lB9o/s1600/shake1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541281229947410194" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKfXikuJM2Hhs9WN8Wr_WZnexvjoo_gv9in7ePffv-bTt336wmjqfKh4tOuR9QcDXeJ72OH1-4eibpknSpq1Z9_nr0b48gu1BtRtgclXaSPKMJgO732x7hh2aACPWLwxwrmRQ6K7lB9o/s400/shake1.jpg" /></a><br /><div align="justify"><span style="font-family:verdana;">I know it's freezing outside in most of the world...well at least here in the U.S. But yesterday it was almost 90 degrees here in Arizona. So make this because not only is it delicious but because I'm wearing flip flops in November.<br /><br /></span></div><div align="justify"><span style="font-family:verdana;"></span></div><div align="justify"><span style="font-family:verdana;">I found this recipe on the <a href="http://blog.cookingwithtraderjoes.com/"><span style="color:#990000;">Cooking with Trader Joe's blog</span></a>. I really love that blog. I love Trader Joe's so it gives me some ideas on how to use some of their prepared or packaged food that I otherwise probably wouldn't buy. I'm not a huge fan of prepared or packaged food but for some reason I walk into TJ's and I go nuts...it's pretty self explanatory...that place is just..well...you know...AWESOME!<br /><br /></span></div><div align="justify"><span style="font-family:verdana;"></span></div><div align="justify"><span style="font-family:verdana;">The original recipe called for Nonfat Plain Frozen Yogurt. I have never used this before. And sad to say, I will never use again. That stuff is GROSS! So I made this with Dreyer's Vanilla Bean Ice Cream....Mmmmm...it was so good!</span></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Fth-z3fiA0PeGWeCEDRBcFGhSAx5q1Y3qLN77_BH8Ij_Uoi4bbPRGT9iGgNJeWe8kYOY4-hel0xAz3Dv_7ZEiaiSjmVOkBR_E-mNJ3TWBizpHe0zp-la3ywcg82lwHfoyrQN9rzjxcQ/s1600/espressobeans.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 135px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541281227656926850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1Fth-z3fiA0PeGWeCEDRBcFGhSAx5q1Y3qLN77_BH8Ij_Uoi4bbPRGT9iGgNJeWe8kYOY4-hel0xAz3Dv_7ZEiaiSjmVOkBR_E-mNJ3TWBizpHe0zp-la3ywcg82lwHfoyrQN9rzjxcQ/s400/espressobeans.jpg" /></a> </div><div align="justify"><span style="font-family:verdana;">I also used the Trader Joe's Dark Chocolate Espresso Beans. These things are like crack. DELICIOUS</span>!<br /><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcDXsCEH5GWx1m17AQKuJ9YHhrr3J4tpJsTbdWxFUVUEINa1_IEwzlgNaj5n3husTFZsf7tUjtqrijwAFCRH3f8lXUDZs0D-zx27eF6I2v9uDPBZixP8Q94KBlaX3NhXTk2K2rUQUs22s/s1600/shake3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541281222630026658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcDXsCEH5GWx1m17AQKuJ9YHhrr3J4tpJsTbdWxFUVUEINa1_IEwzlgNaj5n3husTFZsf7tUjtqrijwAFCRH3f8lXUDZs0D-zx27eF6I2v9uDPBZixP8Q94KBlaX3NhXTk2K2rUQUs22s/s400/shake3.jpg" /></a><br /><span style="font-family:verdana;font-size:130%;color:#663300;">Coffee Shake</span></div><div align="center"><span style="font-family:verdana;"></span></div><div align="center"><span style="font-family:verdana;">2 cups vanilla bean ice cream</span></div><div align="center"><span style="font-family:verdana;">1/3 cup cold strong coffee</span></div><div align="center"><span style="font-family:verdana;">15 chocolate covered Espresso beans<br /><br /></span></div><div align="center"><span style="font-family:verdana;"></span></div><div align="center"><span style="font-family:verdana;">Blend all ingredients together until smooth.</span></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvrSMD6oBa4CeGXzMgt9qbvBIvZxcCSsA4omIiqN9VwaJup_AbdNoZlVpAxbX5h-SPDV_Wcbj0z-OUGf0xQkSh-mWoyNJsWxCdl_yo3kr0ZLYWOtkpH9rO_DNeliZcrAUKpRWVg47D-Es/s1600/shake2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5541281213599567058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvrSMD6oBa4CeGXzMgt9qbvBIvZxcCSsA4omIiqN9VwaJup_AbdNoZlVpAxbX5h-SPDV_Wcbj0z-OUGf0xQkSh-mWoyNJsWxCdl_yo3kr0ZLYWOtkpH9rO_DNeliZcrAUKpRWVg47D-Es/s400/shake2.jpg" /></a><br /><div></div></div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com5tag:blogger.com,1999:blog-6167849026980019383.post-64551209876105035652010-11-08T07:35:00.000-08:002010-11-08T07:46:39.078-08:00MEATLESS MONDAY - Spinach Artichoke Mushroom Quiche<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgValy_KLYUA6eucz5Cm_PJYiEzrHfWDq7nnhkllsscdb0NXnG0kBLKGMVCZX7gFeLBf5jOpnyeheX2XqBCpajSRY2r40wNYzE_y7wb3gddqgZ4aABWO0GOBMYm6R3KdXQOgHrB23tFS3U/s1600/quiche1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 278px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5537203360188064226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgValy_KLYUA6eucz5Cm_PJYiEzrHfWDq7nnhkllsscdb0NXnG0kBLKGMVCZX7gFeLBf5jOpnyeheX2XqBCpajSRY2r40wNYzE_y7wb3gddqgZ4aABWO0GOBMYm6R3KdXQOgHrB23tFS3U/s400/quiche1.jpg" /></a><br /><div align="justify"><span style="font-family:verdana;">I can't remember where I got this recipe but I'm so glad I found it! It was so yummy and dense. I hate puffy foods and quiche is up there right along with meringue and mousse. BLECH! But this quiche is dense and tasty. I can't wait to make it again.</span></div><span style="font-family:verdana;"></span><br /><div align="center"><span style="font-family:verdana;font-size:130%;color:#006600;">Spinach Mushroom Quiche</span></div><div align="center"><span style="font-family:verdana;font-size:130%;"></span> </div><div align="center"><span style="font-family:verdana;">1 frozen pie crust, thawed or fresh pie crust</span></div><div align="center"><span style="font-family:verdana;">1 1/2 cup crimini mushrooms, chopped or sliced</span></div><div align="center"><span style="font-family:verdana;">1 cup half and half</span></div><div align="center"><span style="font-family:verdana;">4 eggs</span></div><div align="center"><span style="font-family:verdana;">1 cup Italian Blend shredded cheese (I used the Quattro Formagio from Trader Joe's which has Parmesan, Asiago, Fontina and Provolone)</span></div><div align="center"><span style="font-family:verdana;">1/2 cup chopped canned artichoke hearts (not marinated)</span></div><div align="center"><span style="font-family:verdana;">1 cup spinach, thawed and drained (1/4 packed, after drained)</span></div><div align="center"><span style="font-family:verdana;">1/8 tsp ground nutmeg</span></div><div align="center"><span style="font-family:verdana;">1/4 tsp salt</span></div><span style="font-family:verdana;"></span><br /><div align="justify"><span style="font-family:verdana;">Preheat oven to 375</span></div><div align="justify"><span style="font-family:Verdana;"></span> </div><div align="justify"><span style="font-family:verdana;">Saute the mushrooms in olive oil until brown about 3 minutes</span></div><div align="justify"><span style="font-family:Verdana;"></span> </div><div align="justify"><span style="font-family:verdana;">Whisk together the eggs and half and half.</span></div><div align="justify"><span style="font-family:Verdana;"></span> </div><div align="justify"><span style="font-family:verdana;">Stir in the cheese, artichoke hearts, spinach, mushrooms, nutmeg and salt.</span></div><div align="justify"><span style="font-family:Verdana;"></span> </div><div align="justify"><span style="font-family:verdana;">Pour mixture into the pie crust and bake for 40 minutes (check to see if done by inserting a knife through the middle, if it comes out clean, it's done)</span></div><div align="justify"><span style="font-family:Verdana;"></span> </div><div align="justify"><span style="font-family:verdana;">Let it cool for 5 minutes</span></div><div align="justify"><span style="font-family:Verdana;"></span> </div><div align="justify"><span style="font-family:verdana;">Slice and serve</span></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvNnPt8woTXWLdP_F9uztGy8eLFB-ZU4hcbPBU-I_J6OJ3WzrEkLREvTTgjBSzrKpL89e5e9BOJLncN8BH9p-1GKQk8haNrUIAwap3maqWQ1agMTakkCzz48l6O-y2JMR2uw86XH7Dc40/s1600/quiche2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5537203355456660946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvNnPt8woTXWLdP_F9uztGy8eLFB-ZU4hcbPBU-I_J6OJ3WzrEkLREvTTgjBSzrKpL89e5e9BOJLncN8BH9p-1GKQk8haNrUIAwap3maqWQ1agMTakkCzz48l6O-y2JMR2uw86XH7Dc40/s400/quiche2.jpg" /></a> </div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com8tag:blogger.com,1999:blog-6167849026980019383.post-28270676935601685642010-11-01T10:53:00.000-07:002010-11-01T11:43:01.017-07:00MEATLESS MONDAY - Vegetarian Taco Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3Xv8do_DCZVHw1-Bl6iAseS4-CmkYGWcj5Ra-RmgeypxfYpKXWM54aFcusJntYcG9Eae0JFrV6LR_FjAKUrFbWjPTKMSa3NzFfOq5wsB6KhIjhVOP9qdBlWK_yOSSrFZZ8WbMT-ADj4/s1600/vegetariannachos1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 301px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534641309456079058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn3Xv8do_DCZVHw1-Bl6iAseS4-CmkYGWcj5Ra-RmgeypxfYpKXWM54aFcusJntYcG9Eae0JFrV6LR_FjAKUrFbWjPTKMSa3NzFfOq5wsB6KhIjhVOP9qdBlWK_yOSSrFZZ8WbMT-ADj4/s400/vegetariannachos1.jpg" /></a><br /><div align="justify"><span style="font-family:verdana;">This was super easy and super yummy and VERY filling! I somewhat followed a recipe but you can really add what you like. This is how I made them:</span></div><span style="font-family:verdana;"></span><br /><div align="center"><span style="font-family:verdana;font-size:130%;color:#993300;">Vegetarian Taco Salad</span></div><div align="center"> </div><div align="center"><span style="font-family:verdana;"></span></div><div align="center"><span style="font-family:verdana;">Chips</span></div><div align="center"><span style="font-family:verdana;">Beans</span></div><div align="center"><span style="font-family:verdana;">Rice</span></div><div align="center"><span style="font-family:verdana;">Salsa</span></div><div align="center"><span style="font-family:verdana;">Tomatoes</span></div><div align="center"><span style="font-family:verdana;">Lime</span></div><div align="center"><span style="font-family:verdana;">Onion</span></div><div align="center"><span style="font-family:verdana;">Avocado</span></div><div align="center"><span style="font-family:verdana;">Cilantro</span></div><div align="center"><span style="font-family:verdana;">Romaine Lettuce</span></div><div align="center"><span style="font-family:verdana;">Olive Oil</span></div><div align="center"><span style="font-family:verdana;">Chili Powder</span></div><div align="center"><span style="font-family:verdana;">Oregano</span></div><div align="center"><span style="font-family:verdana;">Salt</span></div><div align="center"><span style="font-family:verdana;">Pepper Jack Cheese<br /><br /></span></div><div align="center"></div><span style="font-family:verdana;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5534641228353379298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2y5jbVFgU68y-atZIj4GZeLumw1URqkCOY1JVKxDLRb-14SB6P3fk3gC8iHtSSKAy4IlRdSuERdLMqaJ4dRi36ORqbEpTbR2V_WbjNTg7ofJlr_drz7zFPW1faAjHJOQFIKxtC3_BRs/s320/vegetariannachos2.jpg" /></span><br /><div align="justify"><span style="font-family:verdana;"></span></div><div align="justify"><span style="font-family:verdana;">Prepare your rice. I used spanish rice, I make it homemade.<br /><br /></span></div><div align="justify"><span style="font-family:verdana;"></span></div><div align="justify"><span style="font-family:verdana;">In another pan, heat up the oil and soften the minced onions. Add chopped tomaotes and cook for a minute. Drain the beans and rinse them and add them to the tomato/onion mixture, cook for about 5 minutes. Add your spices to the mix. I used oregano, chipotle chili powder and salt. Add in your rice and heat through.<br /><br /></span></div><div align="justify"><span style="font-family:verdana;"></span></div><div align="justify"><span style="font-family:verdana;">Assemble your salad.<br /><br /></span></div><div align="justify"><span style="font-family:verdana;"></span></div><div align="justify"><span style="font-family:verdana;">Chips, lettuce, bean/rice mixture, shredded cheese, salsa and guacamole or cut up avocado. Mmmmmm, so good!</span></div><br /><div></div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com7tag:blogger.com,1999:blog-6167849026980019383.post-6373986607431809932010-10-28T10:02:00.004-07:002010-10-28T10:22:48.575-07:00Caramel Corn<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533144285678606786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-6eMi25DSZFqtZTS1Y_9M3qnoFWrDpyLsVXRHvVykP5UrwPsiMtle3jA-1BNikHDO-NFOvbCFvsOGjVFEntlMUZLFecQVCAcYRvweJ_p2ZdD2MK7pft9TmWprX6Ru13km4MpMFmDaJEg/s400/caramelcorn3.jpg" /><br /><br /><span style="font-family:verdana;">I have fond memories of going to Newport Beach every summer and spending time with my hubby's family. It's been a tradition for over 13 years now. Everyone that comes up has their specialities, as far as food goes. Between Vicky's waffles, Sandra's tamales or Donna's Chinese Salad, it's really hard to pick a favorite. But there is one thing I look forward to every year and that's this tasty treat...Caramel Corn! Aunt Vicky has been making this and bringing it up for years. I just found out yesterday it was actually Aunt Sandra's recipe originally. Who's ever it is, I heart them forever for sharing this recipe with me.</span><br /><br /><div align="center"><span style="font-family:Verdana;font-size:180%;color:#663300;">Caramel Corn</span></div><div align="center"></div><div align="center"><span style="font-family:Verdana;">2 sticks butter</span></div><div align="center"><span style="font-family:Verdana;">1/2 cup Dark Karo Syrup</span></div><div align="center"><span style="font-family:Verdana;">2 cups Brown Sugar</span></div><div align="center"><span style="font-family:Verdana;">2 cups of Popcorn Kernels</span></div><div align="center"><span style="font-family:Verdana;">1 tsp baking soda</span></div><div align="center"><span style="font-family:Verdana;">Dash of Cream of Tarter<br /><br /></span></div><div align="center"><span style="font-family:Verdana;"></span></div><div align="center"><span style="font-family:Verdana;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533144266159236674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95HpkKB8Fp-65R3HctOqHAD6hV9JQwqc87oxT5Q5G9lfl2dYooYkHrjIiHhyQ3WXevx2gsDlcz_0YCh8IwWAcapejoGSAcH6iZrPstPHTO5XZYNDNb54kaKHiIvXintc7oOPhlMCLVa0/s400/caramelcorn1.jpg" /></span></div><div align="justify"><span style="font-family:verdana;">Preheat oven to 200 degrees. Pop 2 cups of popcorn, set aside. I use this bad boy. My mother in law got it for us and we LOVE it! Makes perfect popcorn every time.</span></div><p align="justify"><span style="font-family:verdana;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533145172300434018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJX9VqkH-SGsTAjkARvQU1E6YVOHJHKNmiZsqNibNUghXZ8gD7NOLnkGKVHjEmSNkYC2hONf7PtOIkOSGTE7wJkaAeB59TmqW3Yki6yqt__Ya3RSjK43FLwIDpav9t1Hpvq2n8_NaCzMA/s320/stircrazy.jpg" /></span><span style="font-family:verdana;">In heavy saucepan, melt butter, syrup, and brown sugar. Bring to a boil and then let boil for one minute (very important), stirring constantly to caramelize. Remove from heat. Add baking soda and Cream of Tarter. Place popcorn in a new garbage/trash bag. Pour in mixture and mix around so popcorn becomes coated. Pour on cookies sheets and bake at 200 degrees for one hour. Let cool. Enjoy!</span></p><p align="justify"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 182px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533144271991533538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN8ftiBqDVsOBWYcxCVb8g4dG5Qz4ciNM7P7hjyLbQy3NaWe6YpoKw0QkYHCceZV69roEMTmZQ3NMz9YHmYqKlXdU9M5jJcG-PAyRVlebHmeZzRjN5LeeU7iQKlFvW-qe8Ec8k_vk5r9M/s400/caramelcorn2.jpg" /><br /><span style="font-family:verdana;">I used 3 large cookie sheets but I really could have used 4. It makes that much!</span></p><div align="justify"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5533144294977694386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXYR7cyYn8M7NrGW4BbFOq_hNFutGWXqjPEctMhBKH1jK481dnPHMCFnU3HoNJm7uliXTdngQFHxtjU1jbAv4z66jTSYzs7QMDg6PnrV6UUgbtG42mWSM7dyHVp_StBf4SJTQVtxzOog/s400/caramelcorn4.jpg" /> </div><br /><p align="center"><span style="font-family:verdana;">I think I might add cashews next time I make it...YUM YUM!</span></p>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com6tag:blogger.com,1999:blog-6167849026980019383.post-89732143059928945232010-10-18T08:53:00.000-07:002010-10-18T09:19:19.457-07:00MEATLESS MONDAY - Spinach Artichoke Pesto Pita Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjID6-XzFnmXJb5SnJHj63_FaKGKqLqMuziNY8Jr9ffQF57y5j7ph5JGnWcdU7D4jCcgRcX0Nm_r0md_H1AvstVCyYsJFRuUnGEqOvuUisMFA3nzBzGWM341wGRx8sxT3KbKEGu7_4yRZM/s1600/pitapizza1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 299px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529415535614009954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjID6-XzFnmXJb5SnJHj63_FaKGKqLqMuziNY8Jr9ffQF57y5j7ph5JGnWcdU7D4jCcgRcX0Nm_r0md_H1AvstVCyYsJFRuUnGEqOvuUisMFA3nzBzGWM341wGRx8sxT3KbKEGu7_4yRZM/s400/pitapizza1.jpg" /></a><br /><div align="justify"><span style="font-family:verdana;">We have started doing Meatless Monday a few months ago. I can't lie...it's been a little rough. We are meat eaters in this family but our docs have told us to cut back on our red meat consumption and meat in general to give our bodies a break. I'm thinking, NO PROBLEM, how hard can it be, right? WRONG! If you're not used to a vegetarian diet, it's a little scary and frustrating coming up with main meals that make you feel full and satisfied. Well this pita pizza hit the spot. Not only was it delicious but it was probably the fastest meal I have ever made for dinner, no joke! I was in such a hurry to get my daughter to dance I bought the ingredients, ran in the door and had this on the table in 10 minutes. It was tasty, filling and easy...best COMBO ever when cooking dinner.</span></div><br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jgm9xUKz2wifNCOJFeyoeSjtk64Leas3jSiJFweudj1YwFYH29AIANV1KqxS4DFirGDZaxFf-VuT49NQ5YEz9t-N-QQJ0eunUUzKdUcQTyGK9d9cHSA29l5y6WVSRUIkeueBO7Lv4Bo/s1600/pitapizza2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5529415527452030322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jgm9xUKz2wifNCOJFeyoeSjtk64Leas3jSiJFweudj1YwFYH29AIANV1KqxS4DFirGDZaxFf-VuT49NQ5YEz9t-N-QQJ0eunUUzKdUcQTyGK9d9cHSA29l5y6WVSRUIkeueBO7Lv4Bo/s400/pitapizza2.jpg" /></a><br /><span style="font-family:verdana;font-size:130%;color:#006600;">SPINACH ARTICHOKE PESTO PITA PIZZA</span></div><div align="center"><span style="font-family:verdana;"></span></div><div align="center"><span style="font-family:verdana;">Whole Wheat Pita Bread</span></div><div align="center"><span style="font-family:verdana;">Pesto</span></div><div align="center"><span style="font-family:verdana;">Can of artichokes hearts, roughly chopped</span></div><div align="center"><span style="font-family:verdana;">Fresh spinach</span></div><div align="center"><span style="font-family:verdana;">Mozzarella Cheese, shredded</span></div><div align="center"><span style="font-family:verdana;">Parmesan Cheese, shredded</span></div><div align="center"><span style="font-family:verdana;">Freshly ground black pepper</span></div><div align="center"><span style="font-family:verdana;"></span></div><div align="center"><span style="font-family:verdana;">I didn't include measurements because it's really all up to how much you like and how many family members you have to feed.</span></div><div align="center"><span style="font-family:verdana;"></span></div><div align="center"><span style="font-family:verdana;">Spread pesto over the pita bread</span></div><div align="center"><span style="font-family:verdana;">Add the spinach, artichokes, and mozzarella and Parmesan. </span></div><div align="center"><span style="font-family:verdana;">Season with black pepper.</span></div><div align="center"><span style="font-family:verdana;">Place pitas on a baking sheet and stick under a preheated broiler for about 5 minutes or until your cheese is melted and the top starts to brown.</span></div><div align="center"><span style="font-family:Verdana;"></span></div><div align="center"><span style="font-family:Verdana;">Your body and your heart will thank you for this meatless dish :)</span></div><div align="center"><span style="font-family:Verdana;"></span> </div><div align="center"><span style="font-family:Verdana;">I got this recipe off the Meatless Monday website. They have some great ideas...check it out: <span style="color:#990000;"> </span><a href="http://www.meatlessmonday.com/"><span style="color:#990000;">www.meatlessmonday.com</span></a></span></div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com15tag:blogger.com,1999:blog-6167849026980019383.post-86804020321725808722010-10-11T10:12:00.000-07:002010-10-11T12:37:53.334-07:00Cream Puffs with Vanilla filling<ul><li><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLIXSQ5RIB21ACVCsn8aGF9jOOcEDgcIYVT-XV9hjjerUF6a-ddqtSUF0y8350RpiCTreSHKxlsDZATFXp3EMZmAfzx4xg1hNoDd9f4MBPXgni3z4XJPj4haZAnGdbW-9Ir-ED12OdgQ/s1600/DSC_0007.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfLIXSQ5RIB21ACVCsn8aGF9jOOcEDgcIYVT-XV9hjjerUF6a-ddqtSUF0y8350RpiCTreSHKxlsDZATFXp3EMZmAfzx4xg1hNoDd9f4MBPXgni3z4XJPj4haZAnGdbW-9Ir-ED12OdgQ/s400/DSC_0007.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526837920863618162" /></a></li></ul><div style="text-align: center;">Left puff is sandwich style. Right puff has vanilla pipped inside.</div><div><br /></div>My mother in law was coming over to spend the night so I decided to make these cream puffs with vanilla filling for her, my son and husband. I can't even tell you how easy they were to put together and fill. These cream puffs would be perfect for a tea-party, baby shower or any special occasion. I filled these puffs with a vanilla pudding but you can add whatever pudding flavor you want. You can also drizzle them with chocolate or add powdered sugar like I did.<div><br /></div><div>What I love about this recipe is that really, it's THAT easy and it looks like you've been baking for hours.<br /><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqH36wmHVv7s9n_h_UWPd3wGyvMd-l1hunxrugTgv5ihz6tC2e8K33Yrjzte9mgwgfD798EJR0SKI0mIse7iqniEGo6kRkvwYlEfkE4TR1vECKLV-KRGbL6LrhtPHyggM7muQpqw5ENUk/s1600/DSC_0005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 246px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqH36wmHVv7s9n_h_UWPd3wGyvMd-l1hunxrugTgv5ihz6tC2e8K33Yrjzte9mgwgfD798EJR0SKI0mIse7iqniEGo6kRkvwYlEfkE4TR1vECKLV-KRGbL6LrhtPHyggM7muQpqw5ENUk/s400/DSC_0005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526837902056280274" /></a><br /></div><div>Ingredients needed:</div><div><b><br /></b></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family:Verdana, Arial, sans-serif;font-size:11px;"><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- list-style-type: none; list-style-position: initial; list-style-image: initial; color:initial;"><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><b>For Filling:</b></span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;">2 (3.5 ounce) packages instant vanilla pudding mix</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;">2 cups heavy cream</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;">1 cup milk</span></span></span></li></ul><div><span class="Apple-style-span" style="font-family:arial;color:#000000;"><span class="Apple-style-span" style="line-height: 16px; font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;color:#000000;"><span class="Apple-style-span" style="line-height: 16px; font-size:small;"><b>For Puffs:</b></span></span></div><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- list-style-type: none; list-style-position: initial; list-style-image: initial; color:initial;"><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"> </span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;">1/2 cup butter</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;">1 cup water</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;">1/4 teaspoon salt</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;">1 cup all-purpose flour</span></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;">3 eggs</span></span></span></li></ul><div><span class="Apple-style-span" style="font-family:arial;color:#000000;"><span class="Apple-style-span" style="line-height: 16px; font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;color:#000000;"><span class="Apple-style-span" style="line-height: 16px; font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;color:#000000;"><span class="Apple-style-span" style="line-height: 16px; font-size:small;"><b>Directions:</b></span></span></div><div><span class="Apple-style-span" style="font-family:arial;color:#000000;"><span class="Apple-style-span" style="line-height: 16px; font-size:small;"><b><br /></b></span></span></div><div><span class="Apple-style-span" style="font-family:arial;color:#000000;"><span class="Apple-style-span" style="line-height: 16px; font-size:small;">Make pudding according to directions, except use 2 cups of cream and 1 cup of milk as the liquids. Cover and refrigerate so it can set.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;color:#000000;"><span class="Apple-style-span" style="line-height: 16px; font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;color:#000000;"><span class="Apple-style-span" style="line-height: 16px; font-size:small;">In the meantime, preheat overn to 425 degrees. In a pot, bring water and butter to a boil. Stir in the flour and sald until the mixture forms a ball. Take the dough ball and place into a large mixing bowl. Take the three eggs and add them all at once to the dough mixture and using a stand mixer or a hand mixer and mix on medium for 1-2 minutes until you get a tacky dough.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;color:#000000;"><span class="Apple-style-span" style="line-height: 16px; font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;color:#000000;"><span class="Apple-style-span" style="line-height: 16px; font-size:small;">Drop dough on an ungreased baking sheet using a tablespoon.Bake for 20 minutes. As soon as they are golden brown, remove from oven and using a small sharp knife, poke a hold on the side of the puff to let out steam. Let puffs cool off before piping the vanilla inside. If you don't have a pipping tool, take a zip lock bag, add vanilla pudding inside and cut the tip off of one of the corners to use as a pipping bag. You can also cut the top off of the puff and add vanilla pudding almost like you're making a sandwich.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;color:#000000;"><span class="Apple-style-span" style="line-height: 16px; font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;color:#000000;"><span class="Apple-style-span" style="line-height: 16px; font-size:small;">Enjoy!</span></span></div></span></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYc78siCVnr5NHahLrrTkU2uw4Kxolo4wcZzQHZXPwqXxSk9TFi4UbmKJ6X7PCSqTA-AKaJRmMzr_K3Uxk7bwm7rLzs05L3tjITdGXWdQSetrnRkgdeZUv7nEioneYYdiSKQ6a7OeC8Q/s1600/DSC_0003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYc78siCVnr5NHahLrrTkU2uw4Kxolo4wcZzQHZXPwqXxSk9TFi4UbmKJ6X7PCSqTA-AKaJRmMzr_K3Uxk7bwm7rLzs05L3tjITdGXWdQSetrnRkgdeZUv7nEioneYYdiSKQ6a7OeC8Q/s400/DSC_0003.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5526837885113655266" /></a><br /></div></div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com24tag:blogger.com,1999:blog-6167849026980019383.post-33426935678386538232010-10-07T09:36:00.000-07:002010-10-07T09:49:13.648-07:00BLT Salad with Avocado Ranch Dressing<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525344404357017090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_xPbskCFqikkIlNoeWgrj5PMg2xg8CWt5v0f9UmMnJvBWWyEPUoMGRVkYCI2Al013cfRVMHPYBHgc5YRXa0etASP_LmyG3SRm6bFKatm3ECmoOJDhm-bJRqKM3aBTCtMXSnzkvcD8IjU/s400/bltsalad2.jpg" /><br /><br /><div align="justify"><span style="font-family:verdana;">This salad was so yummy and refreshing. Also quick and easy. You can pretty much put what you want in it. We love BLTs in this house and we love to add cheddar and avocado to them so I adjusted the salad to my taste. And the dressing...OH SO YUMMY!<br /></span></div><br /><div align="center"><span style="font-family:verdana;">Romaine Lettuce</span></div><div align="center"><span style="font-family:verdana;">Tomato</span></div><div align="center"><span style="font-family:verdana;">Bacon</span></div><div align="center"><span style="font-family:verdana;">Avocado</span></div><div align="center"><span style="font-family:verdana;">Cheese</span></div><div align="center"><span style="font-family:verdana;">Croutons</span></div><div align="center"> </div><div align="center"><span style="font-family:verdana;">or whatever else you like </span></div><div align="center"><span style="font-family:Verdana;"></span> </div><span style="font-family:verdana;"></span><br /><div align="center"><span style="font-family:verdana;">Salad Dressing: Recipe below<br /></div></span><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 291px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525344403776083666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6fuLOM6nDwvJ41iTMwIkKlgd09vFinj2ngZ_obewL8mPjmoeJFiJBw3NLqHq2xYd6VoHfXdbvw_cbrk44-XyR8BtAAIfZ7dJh6FzHZeYMFw6848TvMXeUWszYG-g_9NYwPZoPH3isjEs/s400/bltsalad1.jpg" /><br /><br /><div align="center"><span style="font-family:verdana;color:#009900;"><strong>Avocado Ranch Dressing:</strong></span></div><div align="center"><span style="font-family:verdana;"></span></div><div align="center"><span style="font-family:verdana;">1 whole avocado</span></div><div align="center"><span style="font-family:verdana;">1/4 cup mayo</span></div><div align="center"><span style="font-family:verdana;">1/4 cup sour cream</span></div><div align="center"><span style="font-family:verdana;">1 Tbl buttermilk</span></div><div align="center"><span style="font-family:verdana;">1 1/2 tsp white vinegar</span></div><div align="center"><span style="font-family:verdana;">1/8 tsp dried parsley</span></div><div align="center"><span style="font-family:verdana;">1/8 tsp dried dill weed</span></div><div align="center"><span style="font-family:verdana;">1/8 tsp onion powder</span></div><div align="center"><span style="font-family:verdana;">1 garlic clove, minced<br /><br /></span></div><div align="center"><span style="font-family:Verdana;"></span></div><div align="justify"><span style="font-family:Verdana;">Mash the avocado in a bowl. Add the mayo, sour cream, buttermilk and vinegar. Add the parsley, dill weed, onion powder and garlic. Chill in fridge until ready to serve.</span></div><div align="justify"><span style="font-family:Verdana;"></span></div><div align="justify"><span style="font-family:Verdana;">If your dressing is to thick you can add more vinegar or buttermilk to your liking.</span><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 308px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5525344408748394146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKgv1GkWw62mGE4-AM-fH3o3StRhsy00hM_NL01bSAlULFXco-xeU2kkKaOR75_vDG4M8V6XppePH64_Znz9h2YhyGkO8FBRVyxXCtipHH1_trONKVnzae6Qb9osAjdTuF1qT__HggpY4/s400/bltsalad3.jpg" /><br /></div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com12tag:blogger.com,1999:blog-6167849026980019383.post-39438570211554471402010-10-05T08:51:00.001-07:002010-10-05T09:09:43.723-07:00Bakin Bacon<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdgwuGw-A2cGdZiR9yHsT-FMfh1h5vZcMXUIVRjkzFmIvPHWPvFGZ0vsuY_XV_0unf0QsCHSA7kZhxD7G0J3o3VO4wlSq6nmGhsQOtZ1d8xL6RcUK8_rn6I_HuaMABhnUpHiWSTKSoA5I/s1600/bacon6.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 322px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5524594040127010770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdgwuGw-A2cGdZiR9yHsT-FMfh1h5vZcMXUIVRjkzFmIvPHWPvFGZ0vsuY_XV_0unf0QsCHSA7kZhxD7G0J3o3VO4wlSq6nmGhsQOtZ1d8xL6RcUK8_rn6I_HuaMABhnUpHiWSTKSoA5I/s400/bacon6.jpg" /></a><br /><div><div><div align="justify"><span style="font-family:verdana;">I grew up in a family where we fried our bacon in its own grease. Then we would save that grease and use it to flavor EVERYTHING! Yes I know, heart attack waiting to happen...and it did...several times in our family...no bueno! Last summer I went to stay at my husband's cousin's house, Sarah and Joseph...LOVE THEM! Sarah baked her bacon and it was delicious! I have seen several cooks on Food Network bake their bacon but I really thought it was for speeding things up and really not so much for flavor. But after trying it at Sarah's I was sold. It was crunchier, and so much less greasy than the way I have always made it.</span><br /><br /><span style="font-family:verdana;">This way of making bacon is less time consuming of YOUR TIME...you won't have to stand over a pan turning pieces of bacon only to find out that your shirt is completely ruined by all the grease splatters and this way also doesn't stink your house and your freshly washed hair to high heaven.</span></div><div><br /></div><div align="justify"><span style="font-family:Verdana;">For perfect crispy baked bacon:<br /><br /></span></div><div></div><div align="justify"><span style="font-family:Verdana;">First line a baking sheet with foil or place a baking rack over the baking sheet (for less grease).</span><br /><br /></div><div align="justify"><span style="font-family:Verdana;"></span></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 265px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5524592606384898210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif_7OU2nrdPvClWuG8xxMfNBqt-gii84dm8NL49056E350RoMq7055bBzEZrAIwozo3QB8Vqizb6N6YlRy71lTqnOIK1J7xP5XC5gzcnquP_qndgIrznkqehoyUqSjqt5ZJfjEHa-73LQ/s400/bacon1.jpg" /><br /><div align="center"><span style="font-family:Verdana;">Lay the bacon out side by side but not touching.</span></div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 230px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5524592829343684146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXYfe4J8L_6BGKM6BukkldVIYsev2O0xCDuRrj3zdLZwv8O8-r7yblTUUHdSrDlDeUV9VrUIX3NaLKYC7W_kqWknxRpQXi5wVvlT9ib4h92IWgZiJ99mAZzcUDeAoEHH-rLG9Dmgc7xjw/s400/bacon2.jpg" /><br /><div align="justify"><span style="font-family:Verdana;">Place in a cold oven and turn the oven to 400 degrees...and WALK AWAY!</span></div><div align="justify"><span style="font-family:Verdana;"></span><br /></div><div align="justify"><span style="font-family:Verdana;">I like my bacon super crispy so I left it in there for 30 minutes. But you can check yours after 20 or so minutes and see how you like it.</span></div><div align="justify"><span style="font-family:Verdana;"></span><br /></div><div align="justify"><span style="font-family:Verdana;">Once the bacon is done, transfer it to another baking sheet lined with paper towels so the towels can soak up the grease.</span></div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 281px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5524593228702768210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpqNP0xpDFRqaHlZT91IqFt06-GCWKFFbvmsh_YOLvoH99UEQ68w6l-KwMiKQbncc2sh2ycS6CppmlP1k_NtAEkh5FIzV6VkBkJ90hqFqMna3ufrG1MKnNd9XfFtARrUBTqo-QoAuYzc/s400/bacon3.jpg" /><br /><div align="justify"><span style="font-family:Verdana;">I read on one site you can slightly undercook the bacon and then freeze it and when you're ready for it, you can pop it in the microwave for 30 seconds or so. I haven't tried it yet so I have no idea how it tastes. But if it's good, that's a quick way to heat up some bacon for a breakfast sandwich in the a.m. and something even the kiddies could do.</span></div><br /><div align="justify"><span style="font-family:Verdana;"></span></div><br /><div align="justify"><span style="font-family:Verdana;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5524593592326023074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdL_tviwYE7EDk8ZVChRe5iYfnRiCBAntIgnvS1Zvvl2EszXUfyiuOsT4fjA7Gxr7_9Gg8g1ou-uBW6wjr_bCYBZSNABi9MNDzgJOo5sjaiAke-v9EeZYCwSHB8exhy-OIcgpCcfEZ-o4/s400/bacon5.jpg" /></span></div></div></div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com3tag:blogger.com,1999:blog-6167849026980019383.post-86050411398380346592010-09-30T10:52:00.000-07:002010-09-30T11:18:31.568-07:00Chicken Katsu & Homemade Tonkatsu Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iodZQEcBtwLw8BDWkd9mMYqVfcoSzpm5-z24mmdv2k1tVjWjVaDpT9ElpyzQb0bYwvbFpF1uBlSBuccTVhrO84LTWj6gkPZVikjtNSEzLpMmXqngzvXFJEU26eMlsMKbHsFNLYtj6sw/s1600/DSC_0006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 255px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iodZQEcBtwLw8BDWkd9mMYqVfcoSzpm5-z24mmdv2k1tVjWjVaDpT9ElpyzQb0bYwvbFpF1uBlSBuccTVhrO84LTWj6gkPZVikjtNSEzLpMmXqngzvXFJEU26eMlsMKbHsFNLYtj6sw/s400/DSC_0006.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5522767501876421922" /></a><br /><div>Anytime we go out for sushi, my son always orders Chicken Katsu. I figured, why not make it at home? It's so easy, delish and something our entire family loves to eat for dinner. The sauce is so delicious too. Perfect for one of those days were you don't want to really cook a big meal and take out isn't an option. You can by Panko crumbs by the breadcrumbs at your local grocery store but I recommend using one from a local Asian store. Either way, it's still very good.<br /><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekWMeb9btOnItqIkFdxyvvdeAc3UvowKexVYBMTKh5PDITlKwxudDIMSGACpmpP9KBQheFifxAvvOQbuPt_ZJVCKhWfDdTcUYxnx8KVJt5nt_4XwGT_Te1MDAk8VFnSBHISk3uwWvm4s/s1600/DSC_0004.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekWMeb9btOnItqIkFdxyvvdeAc3UvowKexVYBMTKh5PDITlKwxudDIMSGACpmpP9KBQheFifxAvvOQbuPt_ZJVCKhWfDdTcUYxnx8KVJt5nt_4XwGT_Te1MDAk8VFnSBHISk3uwWvm4s/s400/DSC_0004.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5522767496591135362" /></a></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family:Verdana, Arial, sans-serif;font-size:11px;"><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- list-style-type: none; list-style-position: initial; list-style-image: initial; color:initial;"><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;"><b>Ingredients:</b></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;">4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;">salt and pepper to taste</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;">1/2 cup of all-purpose flour</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;">1 egg, beaten</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;">1 cup panko bread crumbs</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;">1 cup oil for frying, or as needed</span></span></li></ul><div><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="line-height: 16px; font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="line-height: 16px; font-size:small;"><b>Directions:</b></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><br /></span></div><div><span class="Apple-style-span" style="line-height: 16px; "></span><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;">Season the chicken breasts on both sides with salt and pepper. Place the flour, beaten egg and panko crumbs into seperate shallow dishes. Coat the chicken in the flour then dip in egg, coat well and then dip into the pank crumbs and press so crumbs cover every part of the chicken breast. Place chicken into a pan that has hot oil in it and cook for 3 to 4 minutes on each side. Chicken will turn golden brown. </span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;"><b>Tonkatsu Sauce Ingredients:</b></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;">1 cup of ketchup</span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;">4 teaspoons of dry mustard powder</span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;">1 1/2 teaspoons of garlic powder</span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;">1 1/2 teaspoons of black pepper</span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;">3 T of worcestershire sauce</span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;">Add all ingredients into a bowl and mix well, refrigerate for at least an hour for all flavor to blend well.</span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div></span></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvCc7ALJdVTAygv9JHq-IOJUMUwopQXl-dPGyqSRwuHpd2F65PKyjCwGBzGDkc8S-WNL-cWV0uEp_re59r18diSBpSWFUwiqmR1eIajfN5DywA4s4crJdQdxvd1gAqq9PKsdXVOCF5cY/s1600/DSC_0003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTvCc7ALJdVTAygv9JHq-IOJUMUwopQXl-dPGyqSRwuHpd2F65PKyjCwGBzGDkc8S-WNL-cWV0uEp_re59r18diSBpSWFUwiqmR1eIajfN5DywA4s4crJdQdxvd1gAqq9PKsdXVOCF5cY/s400/DSC_0003.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5522767487542020770" /></a><br /></div></div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com2tag:blogger.com,1999:blog-6167849026980019383.post-78061975736806349552010-09-28T11:23:00.000-07:002010-09-30T11:18:44.898-07:00Omelet Torte<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz2uAAMw3n5ddENU39sZIYijAjegy-PZBScO0hdotVNbi_Hgujcy1kCCbdldOhfQc0i8LiEy3xyGpnvAgklv81KgWu-oEk8tEOwSv68h66-UHBtvLZg2Y6AFLKDjaKp2-2-l_u1UERIpU/s1600/DSC_0966.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz2uAAMw3n5ddENU39sZIYijAjegy-PZBScO0hdotVNbi_Hgujcy1kCCbdldOhfQc0i8LiEy3xyGpnvAgklv81KgWu-oEk8tEOwSv68h66-UHBtvLZg2Y6AFLKDjaKp2-2-l_u1UERIpU/s400/DSC_0966.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5522032322560726642" /></a>This dish was a hit in our home and though it looks time consuming, it really wasn't. You can even make it the night before, refrigerate and bake as normal the next day. We had this for dinner and we ALL loved it. Lots of flavor and a perfect comfort food.<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSiuVSIlQ0FPJgTyptfaDj6U_B5WwgBBCnNVhOD7lV64xi6IqTepKZY515G8KzGiwiL6eQwGTS49UzlL-7aNaIVTRrgI3NkiTAXewv1TDrDWNKZ7wFdjlXWO8buGMxW_08w5DU3nEvnHY/s1600/DSC_0974.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSiuVSIlQ0FPJgTyptfaDj6U_B5WwgBBCnNVhOD7lV64xi6IqTepKZY515G8KzGiwiL6eQwGTS49UzlL-7aNaIVTRrgI3NkiTAXewv1TDrDWNKZ7wFdjlXWO8buGMxW_08w5DU3nEvnHY/s400/DSC_0974.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5522032311103016322" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWsYIrtHdqAazwXcR-uAOj1nUdQgMxv5IRR1puBH_MKx2HiyyPqM9x9-SGOuwQAU8hc7Q-_Azbpa1ZsS_bD6huT2NMWQEiYSUOu79dCbhtpLJ2urv0Oxct3Q9JC0RfMHxtjSUFq3q2mII/s1600/DSC_0975.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWsYIrtHdqAazwXcR-uAOj1nUdQgMxv5IRR1puBH_MKx2HiyyPqM9x9-SGOuwQAU8hc7Q-_Azbpa1ZsS_bD6huT2NMWQEiYSUOu79dCbhtpLJ2urv0Oxct3Q9JC0RfMHxtjSUFq3q2mII/s400/DSC_0975.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5522032308532730898" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lP0X5Y60GZDVSFyWS9vVyHywMjM82Ob9y8apR3DgVrfzMO9fdAkXU85KegHjkZFY-Qva3tdLPvvcKdDKfj9P5QJ1Co-nfzMB7pWsPhhA_FSEHtdtdGCNrgcU6Fvxcah5woI4j08SngY/s1600/DSC_0977.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lP0X5Y60GZDVSFyWS9vVyHywMjM82Ob9y8apR3DgVrfzMO9fdAkXU85KegHjkZFY-Qva3tdLPvvcKdDKfj9P5QJ1Co-nfzMB7pWsPhhA_FSEHtdtdGCNrgcU6Fvxcah5woI4j08SngY/s400/DSC_0977.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5522032300788708242" /></a><span class="Apple-style-span" style="font-size:small;"><br /></span><div><span class="Apple-style-span" style="font-family:Verdana, Arial, sans-serif;"><b><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:small;">Ingredients:</span></span></span></b></span></div><div><span class="Apple-style-span" style="color: rgb(102, 102, 102); font-family:Verdana, Arial, sans-serif;font-size:11px;"><div class="ingredients" style="margin-top: 10px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- color:initial;"><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- list-style-type: none; list-style-position: initial; list-style-image: initial; color:initial;"><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">1 (17.5 ounce) package frozen puff pastry sheets, thawed</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">1/4 cup butter</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">6 red potatoes, peeled and sliced 1/8 inch thick</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">1 onion, thinly sliced into rings</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">1/4 teaspoon salt</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">1/4 teaspoon black pepper</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;"> </span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">2 tablespoons butter, divided</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">6 eggs</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">1/4 cup chopped fresh parsley</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">1 pinch salt</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">1 pinch black pepper</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">2 tablespoons water</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;"> </span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">8 ounces cooked ham, thinly sliced</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">2 cups shredded Cheddar cheese</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">1 egg</span></span></li><li class="plaincharacterwrap" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; line-height: 16px; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">1 tablespoon water</span></span></li></ul><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">Directions:</span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;"><br /></span></span></span></div><div><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="line-height: 16px; font-size:small;"><span class="Apple-style-span" style="color: rgb(102, 102, 102); line-height: normal; font-size:11px;"><ol style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 16px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 16px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- list-style-type: decimal; list-style-position: initial; list-style-image: initial; color:initial;"><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- line-height: 16px; color:initial;"><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">Preheat oven to 375 degrees F (190 degrees C). On lightly floured surface, roll each sheet of puff pastry into a 12 inch square. Lay 1 sheet puff pastry into a 10 inch pie plate; set aside.</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- line-height: 16px; color:initial;"><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">In a 10 inch skillet, melt 1/4 cup butter until sizzling. Add potatoes, onion, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and cook over medium-high heat, turning occasionally, until potatoes are lightly browned and crisply tender, about 12 to 15 minutes. Set aside.</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- line-height: 16px; color:initial;"><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">In a new skillet, melt 1 tablespoon butter until sizzling. Meanwhile, in a small bowl, stir together all omelet ingredients except remaining 1 tablespoon butter. Pour half of omelet mixture (3/4 cup) into heated skillet. Cook over medium heat. As omelet mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. Continue cooking until set, about 2 to 3 minutes. Slide omelet onto cookie sheet. Repeat with remaining butter and omelet mixture.</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- line-height: 16px; color:initial;"><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">Layer ingredients into pie plate on top of puff pastry in the following order: one of the omelets, 4 ounces ham, half of fried the potatoes, 1 cup shredded cheese, remaining potatoes, ham, cheese and 2nd omelet. Top with remaining sheet of puff pastry. Press together edges of both sheets of puff pastry to form a rim; trim off excess. Crimp or flute edges. In small bowl, stir together 1 egg and 1 tablespoon water; brush over puff pastry.</span></span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- line-height: 16px; color:initial;"><span class="plaincharacterwrap break" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- word-wrap: break-word; overflow-x: hidden; overflow-y: hidden; color:initial;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">Bake 30 to 35 minutes or until golden brown. Let stand 5 minutes; cut into wedges.</span></span></span></li></ol></span></span></span></div><ul style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; list-style-type: none; list-style-position: initial; list-style-image: initial; "><li></li></ul></div></span></div></div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com5tag:blogger.com,1999:blog-6167849026980019383.post-79518409045176050682010-09-23T10:31:00.000-07:002010-09-30T20:15:53.340-07:00Lahmahjoon Armenian Pizza<div><br /></div><div><br /></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDX4zvo4Vl-bSYAJL8x_WXitbK9kk4JEYDJDcHWUz7rzTr0su9qQMl1M51hWSDuHJQ00Q7_sGXrNO9SOgGiSI1XAhNR7Qcdul3tVLMErHAS2Vgel2joAWUPUPCfdQ66MrpXgcjQ5ZS9Eg/s400/DSC_0950.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5520165655432344706" /><div><br /></div><div><br /></div><div>My husband and I have lunch together every Tuesday at a little hole in the wall called Aladdins Kitchen. A lot of my past recipes here is because I wanted to make dishes we eat from the restaurant right at home, here is one of them. We decided to order the Armenian pizza and boy were we glad we did, the flavors are so rich and it was so different, a good kind of different. We were hooked. I had to try it at home, I did and we loved it!!! <div><br /></div><div>Obviously, this isn't any ordinary pizza, if you love ethnic food, you must try!</div></div><div><br /></div><div>For the pizza dough, I used the naan recipe (posted below). Here is the topping recipe, you can't get any fresher than this!</div><div><br /></div><div>1 pound of lean ground beef </div><div>1 1/2 cups of finely chopped onion</div><div>1/2 cup chopped green bell pepper</div><div>1 teaspoon minced garlic</div><div>1 14.5 ounce can of peeled or diced tomatoes</div><div>1 6 ounce can of tomato paste</div><div>feta cheese, crumbled</div><div><br /></div><div>Cook the beef, drain out all fat. In food processor, add the cooked meat and blend until you almost get a paste. Remove and place into large mixing bowl. Add all ingredients and do the same thing, blend well until you get it almost to a paste. Add with the meat and blend well. You can add a pinch of salt and pepper to taste. Place in refrigerator and let the flavors blend all day long, if you can, let it sit overnight.</div><div><br /></div><div>If you don't have time to make homemade naan, purchase pita breads and top it with the Lahmahjoon sauce. Place in oven until hot and top it off with some crumbled feta cheese.</div><div><br /></div><div>Fold over to eat it.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWicZplzdh4CXwYKivI6Hk5-nrbzZ46zJvzQ8ewE1hPxpj_rPOxM1-y1KWHOmF19SlJzAyVSeovJHsom-uoL_mnKV-OQoxp3HAXfsSJJA87LRz_24nu8tIM8pE0q-2m6E40N92iNjjrQk/s1600/DSC_0958.JPG"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 286px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWicZplzdh4CXwYKivI6Hk5-nrbzZ46zJvzQ8ewE1hPxpj_rPOxM1-y1KWHOmF19SlJzAyVSeovJHsom-uoL_mnKV-OQoxp3HAXfsSJJA87LRz_24nu8tIM8pE0q-2m6E40N92iNjjrQk/s400/DSC_0958.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5520165666149529026" /></a><br /><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><br /><div><br /></div><div><br /></div></div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com1tag:blogger.com,1999:blog-6167849026980019383.post-32291708045726007612010-09-17T07:02:00.000-07:002010-09-17T07:26:20.408-07:00Chicken Shawarma (Middle Eastern)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKvsH9m8Vaxe6fyg-AWo7dh-dhVZZpzpQvEETjurhoPUR7izUTrSMCg11tWbLK2SdMozK0QPA0j26R6tHN59ESRiLg6lI_AgIFR5Jvq2WQlbkQlErzO0ODPE8aj0yCz5n6uc4FvARI2s/s1600/DSC_0963.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhKvsH9m8Vaxe6fyg-AWo7dh-dhVZZpzpQvEETjurhoPUR7izUTrSMCg11tWbLK2SdMozK0QPA0j26R6tHN59ESRiLg6lI_AgIFR5Jvq2WQlbkQlErzO0ODPE8aj0yCz5n6uc4FvARI2s/s400/DSC_0963.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5517883657088135298" /></a>Chicken <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Shawarma</span> is a Middle Eastern dish that is so easy to make and has tons of flavors. My husband and I love to go to a little hole in the wall called <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Aladdins</span> Kitchen for their Chicken S<span class="blsp-spelling-error" id="SPELLING_ERROR_2">hawarma</span> wraps. Because we love the meal so much, I decided to give it a try at home and boy was it worth it. The flavors are so fresh. You can't go wrong with this dish, it really is so easy.<div><br /></div><div>Because I was in the spirit of making this from scratch, I make my own <span class="blsp-spelling-error" id="SPELLING_ERROR_3">naan</span> (recipe already posted) but you can use store bought <span class="blsp-spelling-error" id="SPELLING_ERROR_4">naan</span>/pitas though I highly suggest you make your own.</div><div><br /></div><div>Ingredients:</div><div><br /></div><div>1 1/2 pounds of chicken breast, cubed</div><div>lemon juice</div><div>1/2 teaspoon of cumin (you can always add more if you desire)</div><div>1 T of olive oil</div><div>pinch or two of paprika</div><div>1/2 teaspoon of salt</div><div>1 garlic clove (diced)</div><div>1/2 teaspoon of curry (optional) - I love curry so I added it in the dish</div><div><br /></div><div>Toppings:</div><div><br /></div><div>1 purple onion (cut into thin slices)</div><div>crumbled feta cheese</div><div>garlic sauce (I posted the recipe to roasted garlic, just mash roasted garlic and add a tablespoon of olive oil to it and mix well for the sauce)</div><div>1 diced tomato (small cubes)</div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_5">baba</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_6">ganoush</span> (optional)</div><div><br /></div><div>Combine all ingredients in a bowl and mix well to blend all flavors and place back in refrigerator for at least 45 <span class="blsp-spelling-error" id="SPELLING_ERROR_7">mins</span> or more to let the ingredients blend. Once you're ready to cook, add chicken and juices into a large pan and cook until the chicken is done, set aside.</div><div><br /></div><div>When you're ready to serve, in your pita, add your garlic sauce first, chicken mix, feta, onions and tomato inside the pita. I serve it with a side of baby gadoush as well as a dollop of the garlic sauce to dip the pita sandwich in.</div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijstpqanoRA2MRFaEvWzssMZlLOyd_Z3xa9wil3T0zfwbWAUSyqfEb-VzGlj8pPZjjfaGxF-TbGb6ewSIE-FALCsegkYqUE-sgI9HuQbdHMDgSd3Ro214CySGIYybwtXe4lKRABZ3D7xw/s1600/DSC_0962.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijstpqanoRA2MRFaEvWzssMZlLOyd_Z3xa9wil3T0zfwbWAUSyqfEb-VzGlj8pPZjjfaGxF-TbGb6ewSIE-FALCsegkYqUE-sgI9HuQbdHMDgSd3Ro214CySGIYybwtXe4lKRABZ3D7xw/s400/DSC_0962.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5517883648207263106" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jmn96BMGO4aQIukbjKNEAD3GM2c0UYdfqTu4Fy4mpD-h2yOLVbvRM7wIzRGdd3gMYoFTMFey_WFoHQy3UI1s6fmCr2wiP8NN0Bk_QbA3G4ABQ_K5X6p4NngM8jr1ELJxe_D3oqbNubw/s1600/DSC_0959.JPG"></a></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jmn96BMGO4aQIukbjKNEAD3GM2c0UYdfqTu4Fy4mpD-h2yOLVbvRM7wIzRGdd3gMYoFTMFey_WFoHQy3UI1s6fmCr2wiP8NN0Bk_QbA3G4ABQ_K5X6p4NngM8jr1ELJxe_D3oqbNubw/s1600/DSC_0959.JPG"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 266px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7jmn96BMGO4aQIukbjKNEAD3GM2c0UYdfqTu4Fy4mpD-h2yOLVbvRM7wIzRGdd3gMYoFTMFey_WFoHQy3UI1s6fmCr2wiP8NN0Bk_QbA3G4ABQ_K5X6p4NngM8jr1ELJxe_D3oqbNubw/s400/DSC_0959.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5517883641891960578" /></a></div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com2tag:blogger.com,1999:blog-6167849026980019383.post-21883870452345291712010-09-11T07:36:00.001-07:002010-09-30T20:16:08.325-07:00Naan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJFOP7MvXhFbsmyWRJTtRjpS_Hi8gFLc1k17fZ9lRlX2ShIB6KEtrI0N8QibDC1eezv74NIr5CFiZYAgYu-5bcnaAX-EeCe-bR73tMWh55uAXVE3_gHvo7SrZ0a-vUMU3G5KuDB8l_Vw/s1600/DSC_0952.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZJFOP7MvXhFbsmyWRJTtRjpS_Hi8gFLc1k17fZ9lRlX2ShIB6KEtrI0N8QibDC1eezv74NIr5CFiZYAgYu-5bcnaAX-EeCe-bR73tMWh55uAXVE3_gHvo7SrZ0a-vUMU3G5KuDB8l_Vw/s400/DSC_0952.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5515665505207585602" /></a>I love naan, it's so light and delicious. Anytime we go to an Indian restaurant, we always ask for more naan. I decided to make naan because it had to be simple, right? Guess what? Not only was it simple, it's delicious and we can now have fresh naan anytime we want! Perfect with a salad, turn it into a pita or just drizzle melted butter on it. You'll love it!<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTAFh9-qM_dtJEEwXmLdxGIVaSI5k5bhtp0OtAoUC0GBZthqSY9CpktUNXpDtX76Ai1h4xVMOwX2jC78p-T5U_DX0lfa7AWhDWAjNrK5YvBlFnnr0DCAyhkOW428dV-YmLGgTIzPvRbgE/s1600/DSC_0949.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 260px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTAFh9-qM_dtJEEwXmLdxGIVaSI5k5bhtp0OtAoUC0GBZthqSY9CpktUNXpDtX76Ai1h4xVMOwX2jC78p-T5U_DX0lfa7AWhDWAjNrK5YvBlFnnr0DCAyhkOW428dV-YmLGgTIzPvRbgE/s400/DSC_0949.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5515665487374998738" /></a>Ingredients:</div><div><br /></div><div>1 (.25 ounce) package of active dry yeast</div><div>1 cup of warm water</div><div>1/4 cup of sugar</div><div>3 T of milk</div><div>1 egg, beaten</div><div>2 teaspoons of salt</div><div>4 1/2 cups of bread flour</div><div>oil (I use olive oil)</div><div><br /></div><div>Directions:</div><div><br /></div><div>In a large bowl, dissolve yeast in warm water. Let stand for about 10 minutes or until the top of the yeast turns frothy. Stir in the sugar, milk, egg, salt and flour. On a dry surface, add flour and knead dough for a few minutes. Place dough ball into a well oiled bowl, cover with a damp cloth and set aside to rise. I've made this dough at noon, and let it rise until 7 p.m., or you can just let it rise for an hour, makes no difference really.</div><div><br /></div><div>Once the dough has risen, punch down the dough to release air. Pinch off small handfuls of the dough, about the size of a tennis ball and place back into oiled bowl, repeat until you have used all your dough and turned into small balls. Place wet towel over the bowl and let rise for another 15-30 minutes.</div><div><br /></div><div>You can either use your bbq grill to cook these or your oven (I use a natural stone pizza slab to cook these at 500 degrees). Cook for 3 minutes and then flip for another 1 minute. They will puff up a bit. </div><div><br /></div><div>Because we like burn marks on ours, I place our naan over our gas fire indoor grill and toast them up a bit. If you use your outdoor bbq, you can get great grill marks that way too.</div><div><br /></div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcUAz1OvP_f0f4KNaor9LSY_Fqy1JNV4R-rTeByFfdzYosM-9RSWUli4gTZ2udTDDNKn7hVidLtq_Tr7rUv2he4HSgWyh3NLg4_XiZJLvbYtfDGat1b0fQYl0puj91XZdbAovebzQOw40/s1600/DSC_0948.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcUAz1OvP_f0f4KNaor9LSY_Fqy1JNV4R-rTeByFfdzYosM-9RSWUli4gTZ2udTDDNKn7hVidLtq_Tr7rUv2he4HSgWyh3NLg4_XiZJLvbYtfDGat1b0fQYl0puj91XZdbAovebzQOw40/s400/DSC_0948.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5515665470325693362" /></a><br /></div>Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com5tag:blogger.com,1999:blog-6167849026980019383.post-86017854516836951702010-09-04T07:34:00.001-07:002010-09-30T20:16:20.592-07:00Yorkshire Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3aoyshskhAysxQoiWkPiq_9xeH7BF0rRBgKPzZXCU_G_BgGofXeB5Y_EjLV2omiO541YlVAtN3Og8MboaawsPJt-12wOl8i38P6sC5su6iPnM2hAnYVkEgThj2j3LuBXWRZWLSFXbpw/s1600/DSC_0943.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil3aoyshskhAysxQoiWkPiq_9xeH7BF0rRBgKPzZXCU_G_BgGofXeB5Y_EjLV2omiO541YlVAtN3Og8MboaawsPJt-12wOl8i38P6sC5su6iPnM2hAnYVkEgThj2j3LuBXWRZWLSFXbpw/s400/DSC_0943.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5513067585508440050" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDLvVNOiXiktmReaOdqCTY2CLM_7BBf5M-MZKAAk6fPZf_X8gv7MN-Qyb4blZL4c2AU4SaqB6wHvoeEz9yP8N-7HMF1z6n79BFmeGEfWzF-m3SPcZ9HgMFcv6pylzgBbe2sXw3P05dxew/s1600/DSC_0934.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDLvVNOiXiktmReaOdqCTY2CLM_7BBf5M-MZKAAk6fPZf_X8gv7MN-Qyb4blZL4c2AU4SaqB6wHvoeEz9yP8N-7HMF1z6n79BFmeGEfWzF-m3SPcZ9HgMFcv6pylzgBbe2sXw3P05dxew/s400/DSC_0934.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5513067578138115858" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTujDJhY1YT2TNGDQ0euWrJKkD4ab6I6ArNUk3F1zKgK8t7xt_JGV_NvPbeMyjVTkzwbJi-EwrR9kYmJbBeeNryXa-rV16AcwhGmECEA8ZyCo4_Prcv-grkeLMxI4HMTDzwdg6fyH1j-0/s1600/DSC_0932.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 316px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTujDJhY1YT2TNGDQ0euWrJKkD4ab6I6ArNUk3F1zKgK8t7xt_JGV_NvPbeMyjVTkzwbJi-EwrR9kYmJbBeeNryXa-rV16AcwhGmECEA8ZyCo4_Prcv-grkeLMxI4HMTDzwdg6fyH1j-0/s400/DSC_0932.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5513067570684792162" /></a><br /><br />I love watching Kitchen Nightmares on the BBC channel. Chef Ramsey has featured Yorkshire pudding way too many times for me not to at least try making it, after all, on t.v., these Yorkies looked AMAZING! So, yesterday, I made them and they are SO GOOD! Best part of it all, it's so easy! Airy, tasty and with a drizzle of brown gravy, you're set to go! (Will blog beef tips and gravy in a bit).<br /><br />Ingredients:<br /><br />1 cup of flour<br />1 cup of room temperature milk<br />3 eggs (room temperature)<br />butter<br /><br />Preheat your oven to 375. In a large mixing bowl, add milk and eggs and whisk together. Add flour and whisk well. The batter will be a thin consistency. While your oven is warming up, take 1/2 teaspoon of butter and place into each tin cup. I can easily make 6 Yorkies with the batter, so put butter in at least 6 tin cups. Once your oven has reached 375, place tin into the oven for 2 minutes so that the butter melts. After the 2 minutes is up, remove the pan and add the batter to each 6 tin cups, all the way to the top of each cup. Drop the temp of the oven to 350 and place pan into the oven for 20-25 minutes until top is a light golden brown.<br /><br />Once you remove the pan, let the Yorkies rest a bit before you add your gravy or butter.<br /><br />Really, it's that easy and you have to at least try it once in your lifetime!Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com3tag:blogger.com,1999:blog-6167849026980019383.post-68694159343341439452010-09-02T11:42:00.000-07:002010-09-30T20:16:37.038-07:00Roasted Garlic Bulb<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie8KDpMjLngvMFaEOxIsB0VT9OyKU_s9hkhoFgvQbMNhH0gwf5tTNAAlYRvyv7wn4PfXbSvEQ6NecwFXbNW9iCxwoVzIiQn8YO68DMiyMhX6Ez1sabGsHSVVEPk4YSRiKRYKZIRg5HXUk/s1600/DSC_0884.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 296px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie8KDpMjLngvMFaEOxIsB0VT9OyKU_s9hkhoFgvQbMNhH0gwf5tTNAAlYRvyv7wn4PfXbSvEQ6NecwFXbNW9iCxwoVzIiQn8YO68DMiyMhX6Ez1sabGsHSVVEPk4YSRiKRYKZIRg5HXUk/s400/DSC_0884.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5512388549631656482" /></a><br /><br />I love garlic, period. I decided to roast a few garlic cloves for Chicken Shawarma (recipe to come soon). It adds so much flavor to any dish, especially on sandwiches or pita bread. Mash up the cloves, add a little olive oil for a garlic spread for garlic bread. Easy and delish. Kissing optional after eating.<br /><br />2-3 bulbs of garlic<br />olive oil<br />foil<br /><br />Set temp at 400 degrees. While oven is warming up, cut off the top of each bulb and drizzle with olive oil. Place on a baking sheet, cover with foil and cook for 40-45 minutes. The garlic clove will pull away from the sides and you can remove it using your finger or a small fork.<br /><br />Enjoy!Jaime and Jen DISHhttp://www.blogger.com/profile/14437627464286481664noreply@blogger.com1