tag:blogger.com,1999:blog-88894194557185764832024-03-05T04:47:08.704-05:00Tart ReformTart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.comBlogger160125tag:blogger.com,1999:blog-8889419455718576483.post-23870699101899197932013-01-10T17:24:00.000-05:002013-01-10T17:24:06.523-05:00Slow Cooker Chicken Tacos<div class="separator" style="clear: both; text-align: left;">
I am well aware that I haven't posted in FOR-EV-ERRRR. But, oh well. I don't write this blog to gather a massive following, or to get a book deal. I post this blog for me. For fun. To keep track o what I do and what I like. Not that there is anything wrong with feeling compelled to continuously write the blog in order to get a book deal. In fact, I think cooks across America are now benefiting from Smitten Kitchen's dedication to blogging and her new amazing cookbook! Yay!</div>
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Anywho, new recipe, why not. This one is great, easy, and freezes well, so we can have it for lunches when I don't have time to actually pack other lunches. And did I mention it was easy? Check this out:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwsYvFNGaWSnJGSQurhMPM122PNr7jQlqaOJsc9Z-vHdKxH5QWWh8h-Ol1Xwma5OYokyYRo4SaJUJYRoysPSXWtpqDkxJlPjYm168LSc45k1hqQLLGDuW97O4MLKnk54GdSRoy5G4Guw/s1600/crockpot+chicken+taco+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwsYvFNGaWSnJGSQurhMPM122PNr7jQlqaOJsc9Z-vHdKxH5QWWh8h-Ol1Xwma5OYokyYRo4SaJUJYRoysPSXWtpqDkxJlPjYm168LSc45k1hqQLLGDuW97O4MLKnk54GdSRoy5G4Guw/s320/crockpot+chicken+taco+2.jpg" width="320" /></a></div>
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<b>Ingredients:</b></div>
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5 boneless, skinless, chicken breasts</div>
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1 (10 oz) can enchilada sauce (the red kind)</div>
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1 package taco seasoning</div>
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about 40 tortillas</div>
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Cheddar cheese- optional</div>
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A few dashes hot sauce- optional</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwsYvFNGaWSnJGSQurhMPM122PNr7jQlqaOJsc9Z-vHdKxH5QWWh8h-Ol1Xwma5OYokyYRo4SaJUJYRoysPSXWtpqDkxJlPjYm168LSc45k1hqQLLGDuW97O4MLKnk54GdSRoy5G4Guw/s1600/crockpot+chicken+taco+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwsYvFNGaWSnJGSQurhMPM122PNr7jQlqaOJsc9Z-vHdKxH5QWWh8h-Ol1Xwma5OYokyYRo4SaJUJYRoysPSXWtpqDkxJlPjYm168LSc45k1hqQLLGDuW97O4MLKnk54GdSRoy5G4Guw/s1600/crockpot+chicken+taco+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDo2LGEhf6JBZTeF7RVtMMEn5Rinq5g_F54L6m-806bKTa8oCDqZWz9W2HjwBKS1PpgsuAt0FkYv7RmwoyshM2m7G-FlZfeDhi4sS8Y3hkTG_71xCpktFGnXByHexHhM9bQa6WNWlMRb8/s1600/crockpot+chicken+taco+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDo2LGEhf6JBZTeF7RVtMMEn5Rinq5g_F54L6m-806bKTa8oCDqZWz9W2HjwBKS1PpgsuAt0FkYv7RmwoyshM2m7G-FlZfeDhi4sS8Y3hkTG_71xCpktFGnXByHexHhM9bQa6WNWlMRb8/s320/crockpot+chicken+taco+1.jpg" width="320" /></a></div>
Combine enchilada sauce, taco seasoning, and hot sauce if using. Place in crock pot. Add chicken. I know, it doesn't look like enough liquid, but it's fine.<br />
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Cook on high 4-6 hours or low 6-8 hours. Now it looks too liquidy, but trust me, it's fine. Shred chicken and mix around in the sauce. <br />
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Divide chicken between tortillas, add cheese if using. Roll up tortillas and either eat now, or wrap in plastic wrap and freeze for quick meals later. Just take out of the plastic wrap and microwave on a paper towel for a few minutes. If you are eating it fresh, you can add other toppings like lettuce and tomatoes, but I would not put those in the ones for the freezer.<br />
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Told you it was easy!Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com0tag:blogger.com,1999:blog-8889419455718576483.post-20836201629363343392011-09-06T12:09:00.004-04:002011-09-06T13:05:17.981-04:00Seven Layer Chicken Taco Salad<div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkiru43jBeNxpxV1XBIS0UN5u35_SBOjwH2Y7ZC4Xh7CTrPKrt6jmWgKNZjD8QwncHO2cyaGMr883eiyA89kkwl_Js3OLxZAxzKqd8ypPmgaycSofivWVsfKyyV6GUFEGsiol9BFoiFsc/s1600/IMG_1474.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkiru43jBeNxpxV1XBIS0UN5u35_SBOjwH2Y7ZC4Xh7CTrPKrt6jmWgKNZjD8QwncHO2cyaGMr883eiyA89kkwl_Js3OLxZAxzKqd8ypPmgaycSofivWVsfKyyV6GUFEGsiol9BFoiFsc/s320/IMG_1474.JPG" border="0" /></a> </div>A while ago I picked up a used copy of <a href="http://www.amazon.com/Mexican-Light-Cooking-Kathi-Long/dp/0399517413">Mexican Light Cooking</a>, but had not yet had a chance to break it open until last night. Last night I made the book's Seven Layer Chicken Taco Salad. I think I used more chicken than recommended, but even still it was probably close to 400 calories (the recipe as published is 332 calories).<br /><br /><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrexGpEuT1DZWT7CtfmDl-TDY5KDdC2VYSpb6v5XPbm2CL1sZkW46PkFghFfotAmrQw6Hqng7mmJ8HhqGghjptyHhix518Xtf4liG5UJkkV1OdNDIZoOTp_rueg2G-Cb885vqj-n2UvE/s1600/IMG_1476.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrexGpEuT1DZWT7CtfmDl-TDY5KDdC2VYSpb6v5XPbm2CL1sZkW46PkFghFfotAmrQw6Hqng7mmJ8HhqGghjptyHhix518Xtf4liG5UJkkV1OdNDIZoOTp_rueg2G-Cb885vqj-n2UvE/s320/IMG_1476.JPG" border="0" /></a> </div>Flavor and texture wise, it was very good. Not the best ever, but still very good. Next time I will likely do even more lettuce and tomato and less beans. Oh, and more avocado if I feel like more delicious guac flavor :)<br /><br /><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkly4dy6bVAnDkcpxRvjeA-VYoyAJfAhVn4Zm1gBVatKS6pkV8u0sclLPs3mw3HKnQa1zRbJMmgjEdA4YS7KcH1qDKQU29lHlYyDqudIKpB7CbFpD37lp86HKKulCYwDY4k7_0UZTai3U/s1600/IMG_1477.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkly4dy6bVAnDkcpxRvjeA-VYoyAJfAhVn4Zm1gBVatKS6pkV8u0sclLPs3mw3HKnQa1zRbJMmgjEdA4YS7KcH1qDKQU29lHlYyDqudIKpB7CbFpD37lp86HKKulCYwDY4k7_0UZTai3U/s320/IMG_1477.JPG" border="0" /></a> </div><span style="font-weight: bold;">Seven-Layer Chicken Taco Salad<br />6 servings<span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span><ul><li>1lb skinless boneless chicken breasts</li><li>2 cups fat free reduced sodium chicken broth</li><li>3 tablespoons chopped parsley</li><li>(I added 2 tablespoons chopped cilantro, divided)</li><li>salt and pepper</li><li>3 cups (I'd use more) shredded lettuce</li><li>1 lb tomatoes, diced</li><li>1 can black beans, rinsed and drained</li><li>1 large avocado, diced</li><li>1 cup finely diced onion (preferably red onion)</li><li>1 cup shredded reduced fat Monterey Jack or cheddar cheese</li><li>3 tablespoons cider vinegar</li><li>2 tablespoons olive oil</li><li>(I added some lime juice)<br /></li></ul><ol><li>Trim visible fat from the chicken, place in medium sauce pan, add chicken broth and enough water to cover by 2 inches. Bring to simmer over medium high heat, reduce heat to medium low and cook until chicken is cooked/white throughout, about 15 minutes. Let chicken remain in the liquid until it is cool enough to handle, about 20 minutes.</li><li>Remove the chicken and shred it (I cubed some because it was easier). Reserve 1/3 cup of the broth. In small bowl, combine shredded chicken with parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon cilantro.</li><li>In a wide (preferably clear) bowl, layer lettuce, tomatoes, black beans, chicken, avocado, onion, and cheese.</li><li>In a small bowl, whisk together vingar, olive oil, 1/4 teaspoon salt,1/4 teaspoon pepper, reserved 1/3 cup chicken broth, remaining cilantro and a dash of lime juice. Drizzle dressing over salad and serve.<br /></li></ol><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qSAuGJN8rJuXUo6rgmm7zr3t8IrVOJLF-3PyLaMtNi0DfQ8-cMi-RQqFApvvgOC6l6Pe4ILqL8bxtD2qstVkhIFcfSICbyRbXcv3MEIUU3i7wmrGynvtb2buSE9AKIrTEEso7ONSP2U/s1600/IMG_1478.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5qSAuGJN8rJuXUo6rgmm7zr3t8IrVOJLF-3PyLaMtNi0DfQ8-cMi-RQqFApvvgOC6l6Pe4ILqL8bxtD2qstVkhIFcfSICbyRbXcv3MEIUU3i7wmrGynvtb2buSE9AKIrTEEso7ONSP2U/s320/IMG_1478.JPG" border="0" /></a> </div><div style="clear:both; text-align:CENTER"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial;" align="middle" border="0" /></a></div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com2tag:blogger.com,1999:blog-8889419455718576483.post-34267865570363444842011-04-13T22:38:00.002-04:002011-04-14T08:02:33.724-04:00Tortellini with Peas and Prosciutto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggcWlUir8KfWtsdUmg6QJb7YAoRpQjQI5rP_-9rC2U5NLs2YfqByv3NWlTzFCzDVCCRIG6vdFz4EsTTSxtOdbwjN0Y0vabEIyBe1RiWweAcLhDiyF2BJ0qq7wK0CZm2I56EptpRIEQiGE/s1600/IMG_0306.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggcWlUir8KfWtsdUmg6QJb7YAoRpQjQI5rP_-9rC2U5NLs2YfqByv3NWlTzFCzDVCCRIG6vdFz4EsTTSxtOdbwjN0Y0vabEIyBe1RiWweAcLhDiyF2BJ0qq7wK0CZm2I56EptpRIEQiGE/s320/IMG_0306.JPG" alt="" id="BLOGGER_PHOTO_ID_5595263912517298066" border="0" /></a>I LOVED this meal. It is so filling, and comforting, and delicious. It reminds me a lot of a carbonara sort of taste. Creamy deliciousness. All that for around 400 calories per serving with a veggie included. I would call this a success.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5mUcaKTo0oDQb3MuBzCAxgECddzHcCCEOxeuaOFt-2LuWlJ6QPaGLBZe0LUhwEj4Dqw67fj_3ncx3N4rBQzwJF8K5vzByLVhHbha1sAix3egNmXPOLtY6Bhn0tKR7TwmmgdWbu88GYo/s1600/IMG_0304.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5mUcaKTo0oDQb3MuBzCAxgECddzHcCCEOxeuaOFt-2LuWlJ6QPaGLBZe0LUhwEj4Dqw67fj_3ncx3N4rBQzwJF8K5vzByLVhHbha1sAix3egNmXPOLtY6Bhn0tKR7TwmmgdWbu88GYo/s320/IMG_0304.JPG" alt="" id="BLOGGER_PHOTO_ID_5595263910092600034" border="0" /></a>As always, the boy sort of had an issue with the peas. Gosh does that boy really not like peas...but he still ate it all and said that other than the peas he liked it. But the peas were so good! They add a different texture and a bright pop to the dish. Keep them in...even if you have a veggie-hating boy in your life. (plus, peas are heavy in fiber, vitamin c and iron; definitely worth keeping)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApgjBjuYm4RjlMxnbbEQn-_h16Xt9QaWN_VKjuikcFjLMIA4iXVyEfDskH4PvZaCLBCTkYYM9wc4VfLul9fx2UtkJAqNNzdiJGB2RJ_ZHd5iwURsLnB6JhnC9hnoGIF2dk1I4aBwMfEk/s1600/IMG_0301.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApgjBjuYm4RjlMxnbbEQn-_h16Xt9QaWN_VKjuikcFjLMIA4iXVyEfDskH4PvZaCLBCTkYYM9wc4VfLul9fx2UtkJAqNNzdiJGB2RJ_ZHd5iwURsLnB6JhnC9hnoGIF2dk1I4aBwMfEk/s320/IMG_0301.JPG" alt="" id="BLOGGER_PHOTO_ID_5595263905527917794" border="0" /></a><span style="font-size:100%;"><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/tortellini-with-peas-and-prosciutto-recipe/index.html"><span style="font-weight: bold;">Tortellini with Peas and Prosciutto </span></a><br /></span>adapted from food network magazine<br />serves 4<br /><ul><li class="ingredient"><span style="font-size:100%;">8 oz dry, spinach and cheese tortellini </span></li><li class="ingredient"><span style="font-size:100%;">1 teaspoon extra-virgin olive oil </span></li><li class="ingredient"><span style="font-size:100%;">4 ounces prosciutto or pancetta, finely chopped(chops easier when really cold)<br /></span></li><li class="ingredient"><span style="font-size:100%;">3 cloves garlic, minced </span></li><li class="ingredient"><span style="font-size:100%;">1 tablespoon tomato paste </span></li><li class="ingredient"><span style="font-size:100%;">1/4 cup light cream </span></li><li class="ingredient"><span style="font-size:100%;">1/2 bag (~1 1/2 cups) frozen peas, thawed </span></li><li class="ingredient"><span style="font-size:100%;">2 tablespoons chopped fresh parsley </span></li><li class="ingredient"><span style="font-size:100%;">2 tablespoons chopped basil<br /></span></li><li class="ingredient"><span style="font-size:100%;">1/2 cup grated parmesan cheese</span></li></ul><span style="font-size:100%;"> </span><h2><span style="font-size:100%;">Directions</span></h2><span style="font-size:100%;"> </span> <p><span style="font-size:100%;"> Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. </span></p><span style="font-size:100%;"> </span><p> </p><span style="font-size:100%;"> </span><p><span style="font-size:100%;">Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 3/4 cup of the pasta cooking water and simmer until reduced by about half, about 3 minutes. Add the peas. Add the cream and simmer until slightly thickened, 2 to 3 minutes. </span></p><span style="font-size:100%;"> </span><p> </p><span style="font-size:100%;"> </span><p><span style="font-size:100%;">Drain the tortellini and add to the skillet, tossing to coat with the sauce. Stir in the parsley and basil. Sprinkle with the parmesan cheese. </span></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1D718tKbhRmZPemVCzvtycNZT7_UyiGSzThk47XHxuYA_9aH9KvNv_IJfAXwFhVMWEn00vnnfvQM24KonSoFWVaLmI1bxzW4nskDD2AqfFQgFa7XQrvNASlEKCBeVYEjnFOLHTaAIOfk/s1600/IMG_0308.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1D718tKbhRmZPemVCzvtycNZT7_UyiGSzThk47XHxuYA_9aH9KvNv_IJfAXwFhVMWEn00vnnfvQM24KonSoFWVaLmI1bxzW4nskDD2AqfFQgFa7XQrvNASlEKCBeVYEjnFOLHTaAIOfk/s320/IMG_0308.JPG" alt="" id="BLOGGER_PHOTO_ID_5595263919680217058" border="0" /></a>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com0tag:blogger.com,1999:blog-8889419455718576483.post-30038390120963696982011-04-05T21:54:00.004-04:002011-04-05T22:13:24.873-04:00Skillet Rosemary Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOlMwRMN-X8VzOdUZDBnEGhCdYK442t4WoU5FA5ujoskjDa172NIkpnpvkJfKa5e5aEwTOyYB_nqIdo4GFFR4lrj0vhpVxTGigMWW35A5udIwXL405BVzuI7I4ANxFWYjtFCpAmilpS8/s1600/IMG_0211.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEOlMwRMN-X8VzOdUZDBnEGhCdYK442t4WoU5FA5ujoskjDa172NIkpnpvkJfKa5e5aEwTOyYB_nqIdo4GFFR4lrj0vhpVxTGigMWW35A5udIwXL405BVzuI7I4ANxFWYjtFCpAmilpS8/s320/IMG_0211.JPG" alt="" id="BLOGGER_PHOTO_ID_5592287180763006930" border="0" /></a><br /><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><div style="text-align: left;">This. Was. Amazing. The chicken was so moist and juicy. And flavorful! The lemon rosemary flavor was perfect. And along with the crispy, flavorful skin, YUM.<br /><br />And the potatoes were great too! They absorbed a lot of the flavor, were soft but not mushy, and some had a nice crisp side without being burned. The only change I would make next time is to specifically salt the potatoes after boiling but before putting with the chicken because they needed more salt than the rest of the dish (not a big deal, I just salted the potatoes on my plate).<br /><br />Oh, and if any of you are counting along at home, including the potatoes and crispy chicken skin, this meal is only around 415 calories. We added asparagus to that, and we were set.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9fuOyUeASsr3gyVpRqvFnYa-_DqUNNHz3bx-TdMloIQKF_-L2TqsgNySc3drhVtdCn5JL8iad_B4-vWHv9PQNH1eJzj4F-Q2wjWEL7fRAn07Kh7LhIYGi8nGBaY2-4Kwuf4I4_01EsWA/s1600/IMG_0222.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9fuOyUeASsr3gyVpRqvFnYa-_DqUNNHz3bx-TdMloIQKF_-L2TqsgNySc3drhVtdCn5JL8iad_B4-vWHv9PQNH1eJzj4F-Q2wjWEL7fRAn07Kh7LhIYGi8nGBaY2-4Kwuf4I4_01EsWA/s320/IMG_0222.JPG" alt="" id="BLOGGER_PHOTO_ID_5592287183471874690" border="0" /></a></div><div style="text-align: left; font-weight: bold;"><span style="font-size:130%;">"Skillet" Rosemary Chicken</span></div><div style="text-align: left;"><span style="font-size:100%;">adapted from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/skillet-rosemary-chicken-recipe/index.html">Food Network Magazine</a><br />Serves 4</span><span style="font-size:100%;"><br /><br />Ingredients</span> <ul><li class="ingredient">3/4 pound small red-skinned <span class="crosslink">potatoes</span>, halved, or quartered if large (for me this was only 4 potatoes)<br /></li><li class="ingredient"><span class="crosslink">Kosher salt</span> </li><li class="ingredient">2 sprigs fresh <span class="crosslink">rosemary</span>, plus 1 tablespoon leaves </li><li class="ingredient">1 <span class="crosslink">clove</span> garlic, smashed </li><li class="ingredient"><span class="crosslink">Pinch</span> of red pepper flakes </li><li class="ingredient">Juice of 2 lemons (squeezed halves reserved) </li><li class="ingredient">2 tablespoons extra-virgin olive oil </li><li class="ingredient">4 skin-on, bone-in <span class="crosslink">chicken</span> breasts (6 to 8 ounces each) </li></ul> <h2 style="font-weight: normal;"><span style="font-size:100%;">Directions</span></h2> <p> Preheat the oven to 450. Cover the potatoes with cold water in a <span class="crosslink">saucepan</span> and salt the water. Bring to a <span class="crosslink">boil</span> over medium-high heat and cook until tender, about 8 minutes; <span class="crosslink">drain</span> and set aside. </p> <p> </p> <p>Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then <span class="crosslink">mince</span> and <span class="crosslink">mash</span> into a paste using a large knife. *note- this cannot be done in a food processor- I tried* Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add</p> <p> the chicken and turn to coat. </p> <p> </p> <p>Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the <span class="crosslink">skin</span> browns, about 5 minutes. Turn the chicken; add the potatoes to the skillet and <span class="crosslink">drizzle</span> with the juice of the remaining lemon.*If you do not have an oven safe skillet, Instead of turning, move to a cookie sheet covered in aluminum foil. and continue as directed.<br /></p> <p> </p> <p>Add the rosemary sprigs and the squeezed lemon halves to the skillet/cookie sheet; transfer to the oven and <span class="crosslink">roast</span>, uncovered, until the chicken is cooked through and the skin is <span class="crosslink">crisp</span>, 20 to 25 minutes. </p><h2 style="font-weight: normal;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3mxf4LJEeLG6r6KpNWy2nBx2qb43KRA6wiefzqVg8Vvb-R9fkiPN0k93bydEOD6BN3oQf55EfFzKi_RrP55uz9LKWgWTNXU1AWX2v4rinsubHkaTBCUhJ_uZmKrxhZJaruGRQ7JShpQ/s1600/IMG_0206.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF3mxf4LJEeLG6r6KpNWy2nBx2qb43KRA6wiefzqVg8Vvb-R9fkiPN0k93bydEOD6BN3oQf55EfFzKi_RrP55uz9LKWgWTNXU1AWX2v4rinsubHkaTBCUhJ_uZmKrxhZJaruGRQ7JShpQ/s320/IMG_0206.JPG" alt="" id="BLOGGER_PHOTO_ID_5592287177034269298" border="0" /></a></h2> </div><a href="http://localhost:49344/6b111f3da4f60596d8084115476fbca3/image/4ee7d694a6080352.jpg"><img alt="" src="http://localhost:49344/6b111f3da4f60596d8084115476fbca3/image/4ee7d694a6080352.jpg?size=320" border="0" /></a> </div><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"></div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com4tag:blogger.com,1999:blog-8889419455718576483.post-1660386400251513522011-04-05T21:34:00.004-04:002011-04-05T22:16:06.886-04:00Roasted Asparagus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_hd5rKGLJwdwauTFJHF7hgj_hEGwUZmwDlrFIHJ0vBB8fRzr2IKZAQnLTtYyWHRZ3zZdfIOarWS8Ko4SL_fNea_XSaLEd0Gt3BG3kJL4g6MKqi2rpNTIB62BbfcOZ7ZPhHKPNY0bUpE/s1600/IMG_0223.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_hd5rKGLJwdwauTFJHF7hgj_hEGwUZmwDlrFIHJ0vBB8fRzr2IKZAQnLTtYyWHRZ3zZdfIOarWS8Ko4SL_fNea_XSaLEd0Gt3BG3kJL4g6MKqi2rpNTIB62BbfcOZ7ZPhHKPNY0bUpE/s320/IMG_0223.JPG" alt="" id="BLOGGER_PHOTO_ID_5592288278421681378" border="0" /></a><br /><br /><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="http://localhost:49344/6f8154cc599262da1b26b59583e8089b/image/ea73890814353a17.jpg"><img alt="" src="http://localhost:49344/6f8154cc599262da1b26b59583e8089b/image/ea73890814353a17.jpg?size=320" border="0" /></a> </div>As I have <a href="http://tartreform.blogspot.com/2009/12/fettuccine-with-creamy-red-pepper-feta.html">previously mentioned</a>, the boy does not like veggies. Broccoli: yes. Green beans: maybe. Anything else green (or purple, or orange...): no. So when I told him we were having asparagus tonight, he made a face, joked about the <a href="http://dsc.discovery.com/guides/skinny-on/asparagus.html">smell it would cause</a>, and got out of the kitchen.<br /><br />When dinner was served I asked what he thought. The response? "It's edible."<br /><br />I'll take it!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunynSeQGl2hkqa5ll6udYWFjX_O4IIVPxKZbg294UuMalpSg3gULsF2G6n7wHIc1FL5YzHV2pEAy-wri1Wb6pJOsUl-aRmtTT0CVzOu_brsvTEQXeIxP3Lp2Ar2fddSgD8NMMMBiclLM/s1600/IMG_0222.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgunynSeQGl2hkqa5ll6udYWFjX_O4IIVPxKZbg294UuMalpSg3gULsF2G6n7wHIc1FL5YzHV2pEAy-wri1Wb6pJOsUl-aRmtTT0CVzOu_brsvTEQXeIxP3Lp2Ar2fddSgD8NMMMBiclLM/s320/IMG_0222.JPG" alt="" id="BLOGGER_PHOTO_ID_5592288287139039042" border="0" /></a><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="http://localhost:49344/6f8154cc599262da1b26b59583e8089b/image/afcbb785c0e27b29.jpg"><img alt="" src="http://localhost:49344/6f8154cc599262da1b26b59583e8089b/image/afcbb785c0e27b29.jpg?size=320" border="0" /></a> </div>I thought the flavor was great. The roasting in olive oil, salt and pepper plus topping with lemon zest and parsley is great. My one issue is that I don't think the pine nuts really added much. The boy disagreed and said he liked them, so I will leave it up to you whether to use them or not, but I think for me it won't be worth the cost in the future for so little value added.<br /><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="http://localhost:49344/6f8154cc599262da1b26b59583e8089b/image/85cf3c9d130560c1.jpg"><img alt="" src="http://localhost:49344/6f8154cc599262da1b26b59583e8089b/image/85cf3c9d130560c1.jpg?size=320" border="0" /></a><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GTdGykyF-2ZErdNA-1CGD6utwc7KvSq0zkmplLUae5KeDF_2TsHHoWOisf3AK0KkhO6pHhnKgObV-8PAgCoJMapeAC9dX2ksXnbOtugPxjBXiZg0yYuj9Y5iUlbzNQ4IeNM8d4alD3k/s1600/IMG_0211.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GTdGykyF-2ZErdNA-1CGD6utwc7KvSq0zkmplLUae5KeDF_2TsHHoWOisf3AK0KkhO6pHhnKgObV-8PAgCoJMapeAC9dX2ksXnbOtugPxjBXiZg0yYuj9Y5iUlbzNQ4IeNM8d4alD3k/s320/IMG_0211.JPG" alt="" id="BLOGGER_PHOTO_ID_5592288282293489586" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold;">Roasted Asparagus</span><span style="font-size:100%;">-adapted from Food Network Magazine<br /><span>serves 4</span></span><span style="font-weight: bold;"><span style="font-size:100%;"><span style="font-weight: bold;"><br /></span></span></span></span><ul><li>1lb asparagus</li><li>1/2 TBSP olive oil</li><li>salt and fresh ground pepper</li><li>2 TBSP pine nuts (optional)</li><li>2 TBSP chapped fresh parsley</li><li>zest of 1/2 lemon</li></ul><ol><li>Preheat oven to 450. Trim asparagus. Toss with oil, salt and pepper on baking sheet. Roast until just starting to brown, 10 minutes.</li><li>Mix pine nuts (if using), parsley, lemon zest and salt and pepper. Sprinkle over asparagus.</li></ol></div> </div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com0tag:blogger.com,1999:blog-8889419455718576483.post-81869090420029666192011-04-04T21:23:00.005-04:002011-04-05T13:13:05.499-04:00Pho<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yEcmSim-3tyoeJATsJkq0YeEFIQ5HHgy0T5SM0ICu0IXidsiEZ7T2LxFCgt2RM9-JU7bT-CSbmBSsiifyMVJtvVG0JQ2_7bMBGa2VSZtAAQ5_EYDrAu3psebYR2mVacePyEON890lLI/s1600/pho2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8yEcmSim-3tyoeJATsJkq0YeEFIQ5HHgy0T5SM0ICu0IXidsiEZ7T2LxFCgt2RM9-JU7bT-CSbmBSsiifyMVJtvVG0JQ2_7bMBGa2VSZtAAQ5_EYDrAu3psebYR2mVacePyEON890lLI/s320/pho2.jpg" alt="" id="BLOGGER_PHOTO_ID_5592147815444344530" border="0" /></a><br />The boy and I have been focusing on eating healthy recently. Somewhere between our dietetic <a href="http://www.facebook.com/pages/Rays-Hell-Burger/24980361241?sk=info">Ray's Hell Burger</a> and my butter and sugar filled<a href="http://tartreform.blogspot.com/2007/12/banana-bread.html"> banana bread</a>, this ACTUALLY healthy pho was thrown in. With around 400 calories and 4 types of veggies, this pho would make your mother proud.<br /><br />Oh, and it's filling and yummy too!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3rSJVrgO4rz-Un5WlZzMiI-lbXlJkC4LhbefksA_0fGxbxt4VkMCCYT-1GWb69ru4CSZTqsbhBrl-X-H4pdJHr0pWIBm0AEyhrWBKo6e77fv1TWMx0q4Y4a6S79OeSwkY7GHgim43yA/s1600/pho1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN3rSJVrgO4rz-Un5WlZzMiI-lbXlJkC4LhbefksA_0fGxbxt4VkMCCYT-1GWb69ru4CSZTqsbhBrl-X-H4pdJHr0pWIBm0AEyhrWBKo6e77fv1TWMx0q4Y4a6S79OeSwkY7GHgim43yA/s320/pho1.jpg" alt="" id="BLOGGER_PHOTO_ID_5592147819598904082" border="0" /></a><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="http://localhost:49451/8b486af2db1155250f21f7394d5cdc2c/image/6ac04ba67ce57a56.jpg"><img alt="" src="http://localhost:49451/8b486af2db1155250f21f7394d5cdc2c/image/6ac04ba67ce57a56.jpg?size=320" border="0" /></a> </div><span style="font-weight: bold;font-size:130%;" >Pho</span>- <a href="http://www.self.com/fooddiet/recipes/2008/04/pho">adapted from Self</a><br /><div class="ingredient-sets"> <h3><span style="font-size:100%;"><span style="font-weight: normal;">Makes 4 servings</span><br /></span></h3><h3><span style="font-size:100%;">INGREDIENTS</span></h3> <div class="ingredient-set"> <ul class="ingredients"><li> <span class="quantity">6</span> <span class="unit">oz</span> <span class="text">rice noodles</span> </li><li> <span class="quantity">1 1/2</span> <span class="unit">cups</span> <span class="text">snow peas, ends trimmed</span> </li><li> <span class="quantity">1</span> <span class="unit">cup</span> <span class="text">shredded carrots</span> </li><li>2 cups bean sprouts<br /> </li><li><span class="quantity">Chinese 5 spice powder to taste (~3/4 teaspoon)</span></li><li><span class="quantity">6</span> <span class="unit">cups</span> <span class="text">reduced-sodium chicken broth</span> </li><li> <span class="quantity">1</span> <span class="unit">pound</span> <span class="text">boneless, skinless chicken breasts, cut into 1/4-inch strips</span> </li><li> <span class="quantity">1</span> <span class="text">red bell pepper, cored, seeded and cut into thin strips</span> </li><li> <span class="quantity">1</span> <span class="unit">tablespoon</span> <span class="text">fresh lime juice (~2 limes)</span> </li><li> <span class="quantity">1/2</span> <span class="unit">cup</span> <span class="text">chopped scallions</span> </li><li> <span class="quantity">2</span> <span class="unit">tablespoons</span> <span class="text">chopped fresh cilantro</span> </li><li> <span class="quantity">4</span> <span class="text">sprigs basil</span> </li><li> <span class="quantity">1</span> <span class="text">lime, cut into 4 wedges</span> </li></ul> </div> </div> <div class="preparation"> <h3>PREPARATION</h3> <div class="prep-steps"><ol><li class="step"><div class="text">Boil noodles in salted water for 3 minutes. Place snowpeas and carrots in a colander; drain noodles over them; rinse; divide among 4 bowls. Top with bean sprouts.<br /></div></li><li class="step"><div class="text">Bring broth to boil with Chinese 5 spice powder. Reduce heat to medium; add chicken; simmer 5 minutes. Add bell pepper and lime juice. Season with salt and pepper. Ladle into bowls; top with remaining ingredients.<h3><span class="text"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXJ76Xl2hKlMveLzONpoHY_Gd89Y9ZUtqvYRkcioD3j55V_Uvw6WSTLIo8GTC_GSeVCaODndbf0ZR-KLu6g-avbkRaFD9Dc2OjfRQYdoWLYougCAMMek5I0R1OGPIxch3eXx72YMj_NQ/s1600/pho3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgXJ76Xl2hKlMveLzONpoHY_Gd89Y9ZUtqvYRkcioD3j55V_Uvw6WSTLIo8GTC_GSeVCaODndbf0ZR-KLu6g-avbkRaFD9Dc2OjfRQYdoWLYougCAMMek5I0R1OGPIxch3eXx72YMj_NQ/s320/pho3.jpg" alt="" id="BLOGGER_PHOTO_ID_5592147806723357970" border="0" /></a></span></h3></div> </li></ol> </div> </div><br /><div style="TEXT-ALIGN: center; MARGIN: 0px auto 10px"><a href="http://localhost:49451/8b486af2db1155250f21f7394d5cdc2c/image/afddbd61e4a9105e.jpg"><img alt="" src="http://localhost:49451/8b486af2db1155250f21f7394d5cdc2c/image/afddbd61e4a9105e.jpg?size=320" border="0" /></a> </div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com2tag:blogger.com,1999:blog-8889419455718576483.post-60241140283882603152011-03-05T09:31:00.006-05:002011-03-05T10:21:33.262-05:00Guinness, Jameson and Baileys Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI6VftdB-MNpQuEMey5zR_7P_fhoWD2Df_CF7QEShUmEWt9dgog_cU06FkEHTOiMLVFUch7UwdbVnWO5P0sy1E99fI0DFmSouVjRE60uhesz6Y3YSKMkAsxvoqr8FMM1pvpr6COf-a530/s1600/IMG_8638.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5580604309806926018" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI6VftdB-MNpQuEMey5zR_7P_fhoWD2Df_CF7QEShUmEWt9dgog_cU06FkEHTOiMLVFUch7UwdbVnWO5P0sy1E99fI0DFmSouVjRE60uhesz6Y3YSKMkAsxvoqr8FMM1pvpr6COf-a530/s320/IMG_8638.JPG" /></a> This cake also goes by a more widely known, but also much more controvercial name. The Irish Car Bomb Cake. The name received so many <a href="http://smittenkitchen.com/2009/01/car-bomb-cupcakes/#comments">comments on Smitten Kitchen</a>, that Deb changed the name, as have I. But, whatever you call it, it is delicious!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZipuCfNQIlN1Jparv8RgawWe1zKWO9UT8dnU778wIy30dJWYYhubuRA-jNQ6FUHMpfUx4m2jUwQz6TAp_46v9cyxjtOTY9nLHTCimInNt8PtW0KpTzD2IMT1dXsLvekU3PbtBwELLEZg/s1600/IMG_8623.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5580604299402439202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZipuCfNQIlN1Jparv8RgawWe1zKWO9UT8dnU778wIy30dJWYYhubuRA-jNQ6FUHMpfUx4m2jUwQz6TAp_46v9cyxjtOTY9nLHTCimInNt8PtW0KpTzD2IMT1dXsLvekU3PbtBwELLEZg/s320/IMG_8623.JPG" /></a> I will warn you, this cake takes a lot of planning and time, but it is WELL worth it for a special occaision. I first made it for my birthday last year. BUT, the boy was out of town on work for my borthday, so he missed it. Shucks, guess that means I need to make it again! So, this year for his birthday I made it for him and his family.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgjMQRI5ypynGWWQ8REQ4AVVUlcv6-5s3FWy2ofW901JAb4hXSkT6AudmsPljAlCcPo_hfuJKe6EJFHiTd3WNZmk8XS5Htqo6WX5LLcPX22jRrfKvQqGRZN5E6jzI5-YbVlja98cxYCM/s1600/IMG_8607.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5580604290190394114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTgjMQRI5ypynGWWQ8REQ4AVVUlcv6-5s3FWy2ofW901JAb4hXSkT6AudmsPljAlCcPo_hfuJKe6EJFHiTd3WNZmk8XS5Htqo6WX5LLcPX22jRrfKvQqGRZN5E6jzI5-YbVlja98cxYCM/s320/IMG_8607.JPG" /></a><br />My friends loved it. Then again, most of my friends are so wrapped up in law books they would love if someone made them a PBJ. The boy's family was the real test. Neither of his parents really drinks (for various reasons), so the novelty alone would not save the cake- it had to earn its praise.</div><div></div><div>And earn its praise it did. The boy's father raved that it was the moistest cake he had and that he loved it. His birthday was coming up, and he kept saying that he wanted a chocolate cake as moist as this one. No one said it was too alcohol-y, it just added flavor and brought out the chocolate even more. Success!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJW9LZqfHUJBAEeNU8pFo9CQXyVC3QbJ7CXDyhywb5XDxUpExMO1Rw2IG4rLJF5I1r8UEmE6ffyyWNW4KC_mJPAkbwlh1ffQEm6DqnhLCFo52VqamnOS0ebjAaNYGDRIvYrXZPK5ocXE/s1600/cake+small.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5580604274089278786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKJW9LZqfHUJBAEeNU8pFo9CQXyVC3QbJ7CXDyhywb5XDxUpExMO1Rw2IG4rLJF5I1r8UEmE6ffyyWNW4KC_mJPAkbwlh1ffQEm6DqnhLCFo52VqamnOS0ebjAaNYGDRIvYrXZPK5ocXE/s320/cake+small.jpg" /></a><strong> <a href="http://smittenkitchen.com/2009/01/car-bomb-cupcakes/">Guinness, Jameson and Bailey's Cake For the Guinness Chocolate Cupcakes</a><br /></strong></div><div><strong>To make a 2 layer, 8 inch cake</strong></div><div>1 cup stout (such as Guinness)<br />1 cup (2 sticks) unsalted butter<br />3/4 cup unsweetened cocoa powder (preferably Dutch-process)<br />2 cups all purpose flour<br />2 cups sugar<br />1 1/2 teaspoons baking soda<br />3/4 teaspoon salt<br />2 large eggs<br />2/3 cup sour cream<br /><br /><strong>Ganache Filling</strong> </div><div>8 ounces chocolate chips (dark chocolate is best)<br />2/3 cup heavy cream<br />2 tablespoons butter, room temperature<br />1 to 2 teaspoons Irish whiskey (optional)<br /><br /><strong>Baileys Frosting</strong> (you will likely have extra)<br />5 to 7 cups confections sugar<br />2 sticks (1cup) unsalted butter, at room temperatue<br />8 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)<br /><br /><strong>Instructions</strong></div><div>Make the cakes: Preheat oven to 350°F. Oil and flour 2 8" round cake pans. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.<br /><br />Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among pans. Bake cake until tester inserted into center comes out clean, about 25-35 minutes. Cool slightly in pans, then remove to rack to cool completely.<br /><br />Make the filling: Place chocolate chips in a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.<br /><br />Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). At this point you can either spread the ganach directly onto the top of your bottom layer of cake, or, what I like to do is use a mixer to beat slightly to aerate it and make it more of a frosting consistency. If it doesn't fluff like a frosting, it is not cool enough yet and will slide off the cake. Spread on the cake as the filling between the layers.</div><div><br />Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time. When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case) beat in another spoonful or two of powdered sugar.<br /><br /><div></div>Assemble the cakes into layers and then frost. You can also use any leftover ganache to decorate the top by piping it on with a bag.<br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_gfC-caTE-jkwUOViYWgb1dubcBtTnULw-DQ8RGKUJziRpIYOKIzPqAGx0rEiotx0Puv_wm1stotEBZkvnIsF21Y5haNcac8EPrSp4b2qXoKZWLxvKX5OcQGQLKuWMKM9DXdcHIsn9A/s1600/IMG_8602.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5580604269080277762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK_gfC-caTE-jkwUOViYWgb1dubcBtTnULw-DQ8RGKUJziRpIYOKIzPqAGx0rEiotx0Puv_wm1stotEBZkvnIsF21Y5haNcac8EPrSp4b2qXoKZWLxvKX5OcQGQLKuWMKM9DXdcHIsn9A/s320/IMG_8602.JPG" /></a></div></div></div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com1tag:blogger.com,1999:blog-8889419455718576483.post-33595843827212040312010-09-15T12:52:00.002-04:002010-09-15T15:10:15.217-04:00Summer Vegetable Pasta<div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzAhxtOVKwT-Rv656FgTD5pY38sAyODFTEZ81f6D2KHqfB8Od9WxSOZMSPkfi4-Y2pcYrLBmUsuoIiLLQfbyIxDds8_9cQpId27jilajcuz70pmNcMAynqdN9Tx91vhVZJvo08Ng8MI4/s1600/IMG_7759.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZzAhxtOVKwT-Rv656FgTD5pY38sAyODFTEZ81f6D2KHqfB8Od9WxSOZMSPkfi4-Y2pcYrLBmUsuoIiLLQfbyIxDds8_9cQpId27jilajcuz70pmNcMAynqdN9Tx91vhVZJvo08Ng8MI4/s320/IMG_7759.JPG" border="0" /></a> </div>Nothing screams summer like an abundance of zucchini, squash and basil. Put them to good use in this quick and easy pasta dish.<br /><div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhOchmcjgGQAk0U2rSxY_bmSwV-jHaQ5Rw7D5phvpbOZJevl9RZZV-_N4ISNnN-vNF0Tg8dTJ6JCltf_kxWSgpRB-IRHjVc-VJ1MWPazj1AqnWlkfwYZZfZBxrNUzNn64btIwB0qTAkY/s1600/IMG_7762.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhOchmcjgGQAk0U2rSxY_bmSwV-jHaQ5Rw7D5phvpbOZJevl9RZZV-_N4ISNnN-vNF0Tg8dTJ6JCltf_kxWSgpRB-IRHjVc-VJ1MWPazj1AqnWlkfwYZZfZBxrNUzNn64btIwB0qTAkY/s320/IMG_7762.JPG" border="0" /></a> </div>2 Tips for this recipe:<br />1. SEASON IT- this one needs salt and pepper. Do NOT skimp on the seasonings. Also, use real basil in this one, not those tubes of the chopped stuff. That works for some recipes, but not this one.<br />2. I make leftovers to bring to lunch. If you do so as well, do not reheat this dish. Eat it chilled and do not microwave. It ruins the consistency/texture.<br /><div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1619HKE6Rqw6Oyl_4sUI7NPM27UzxkWHjw5Wp8TA_TEN76Hs0BL0AuzW4k1yZf0L3rml1lioIec0vdMOlcT-p4X5MVGRQs5NLqQUsaLnc1UdsCea6dAQ_Q-EljFpbDErF_wDH0u-SJKI/s1600/IMG_7763.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1619HKE6Rqw6Oyl_4sUI7NPM27UzxkWHjw5Wp8TA_TEN76Hs0BL0AuzW4k1yZf0L3rml1lioIec0vdMOlcT-p4X5MVGRQs5NLqQUsaLnc1UdsCea6dAQ_Q-EljFpbDErF_wDH0u-SJKI/s320/IMG_7763.JPG" border="0" /></a> </div><br /><span style="font-weight: bold;">Summer Vegetable Pasta</span><br /><ul><li>1 pound corkscrew pasta, such as rotini </li><li> 1/6 cup extra-virgin olive oil </li><li> 4 cloves garlic, finely chopped </li><li> 1/2 cup Italian-style breadcrumbs </li><li> 2 zucchini, thinly sliced in 1/2 moons</li><li>1 yellow squash, thinly sliced in 1/2 moons<br /></li><li> 4 ears corn, kernels scraped off </li><li> 6 ounces Swiss cheese, shredded </li><li> Salt and pepper </li><li> 1/4 cup finely chopped fresh basil </li></ul> <div class="directions"> <h4><br /></h4><h4>Directions:</h4> <ol><li><p> In a large pot of boiling, salted water, cook the pasta until al dente. Drain, reserving 1 cup of the pasta cooking water and the pot. </p></li><li><p> Meanwhile, in a small skillet, heat 2 tablespoons olive oil over medium heat. Add half of the garlic and cook until golden, about 30 seconds. Stir in the breadcrumbs and remove from the heat. </p></li><li><p> In the reserved pasta pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the remaining garlic and cook until golden, about 30 seconds; add the zucchini and squash and cook, turning occasionally, until crisp-tender, about 5 minutes. Stir in the corn, cooked pasta and as much of the reserved cup pasta cooking water as you like (I usually use about 1/2 cup). Add 1 cup cheese and toss; season with salt and pepper. </p></li><li><p> Stir the remaining cheese and the basil into the breadcrumb mixture and sprinkle on top of the pasta.</p></li></ol> </div><div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_pnXnPfn0LYD2-v3BZeSX_gKL3zD1EUtOWvGfu33u9KoqhBH_49xhtQ8-fthTmdBJy2AGdSgmNniTlxYHpWzTFbUBDUrjI8f_urbNc4pHN4ZwlZgrV7umJgqJi5DxLI_g5C2B3_gAuI/s1600/IMG_7765.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA_pnXnPfn0LYD2-v3BZeSX_gKL3zD1EUtOWvGfu33u9KoqhBH_49xhtQ8-fthTmdBJy2AGdSgmNniTlxYHpWzTFbUBDUrjI8f_urbNc4pHN4ZwlZgrV7umJgqJi5DxLI_g5C2B3_gAuI/s320/IMG_7765.JPG" border="0" /></a> </div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com1tag:blogger.com,1999:blog-8889419455718576483.post-51446519868555588702010-09-15T11:07:00.003-04:002010-09-15T11:40:07.230-04:00Beans and Pasta<div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzQ9DFyz8Yj9r9j3C2x2UXvbQ8eL9Qk65bV7Fym9LTDWlIIEPNm1doDDJTffRajJSv83dxUWY6jPPx241dJRg6y3QjC1SIpzK0zK71bQVoyqbGww9Hvz0Oc9Wewxsu3UO1vDi_OZbKMQ/s1600/IMG_7609.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtzQ9DFyz8Yj9r9j3C2x2UXvbQ8eL9Qk65bV7Fym9LTDWlIIEPNm1doDDJTffRajJSv83dxUWY6jPPx241dJRg6y3QjC1SIpzK0zK71bQVoyqbGww9Hvz0Oc9Wewxsu3UO1vDi_OZbKMQ/s320/IMG_7609.JPG" border="0" /></a> </div>I have meant to post this recipe for ages. I have made it...I don't even know how many times! It's really tasty, easy and filling, as well as pretty healthy. Nowadays the Boy and I are trying to reduce our meat intake, so this bean filled, vegetarian dish is perfect.<br /><div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8iEGhD4dFcMUtFhLdNJAUoPgeBlHyLxVcOeStLjrX7nL8GPl7iCZl4J5PFHJK7erMh5VuUjzmOBj1JQX_-eI9AiDLw4NdErMTPfMcAkMcIGW10NCzmN5c9z3hAbwmZfz8GnQoAxX6bHc/s1600/IMG_7610.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8iEGhD4dFcMUtFhLdNJAUoPgeBlHyLxVcOeStLjrX7nL8GPl7iCZl4J5PFHJK7erMh5VuUjzmOBj1JQX_-eI9AiDLw4NdErMTPfMcAkMcIGW10NCzmN5c9z3hAbwmZfz8GnQoAxX6bHc/s320/IMG_7610.JPG" border="0" /></a> </div><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> 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name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">2 cups</span><span style="font-size: 12pt; font-family: "Times New Roman","serif";"> Bowtie pasta</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1 Tbsp olive oil</span><span style="font-size: 12pt; font-family: "Times New Roman","serif";"></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">2 medium carrots, diced</span><span style="font-size: 12pt; font-family: "Times New Roman","serif";"></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1 large onion, chopped</span><span style="font-size: 12pt; font-family: "Times New Roman","serif";"></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">2 cloves garlic, chopped</span><span style="font-size: 12pt; font-family: "Times New Roman","serif";"></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1 tsp</span><span style="font-size: 12pt; font-family: "Times New Roman","serif";"> basil</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1 tsp rosemary</span><span style="font-size: 12pt; font-family: "Times New Roman","serif";"></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1 tsp oregano</span><span style="font-size: 12pt; font-family: "Times New Roman","serif";"></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1 (28 oz)</span><span style="font-size: 12pt; font-family: "Times New Roman","serif";"> can diced tomatoes, undrained</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1 (19 oz) can kidney beans, drained and rinsed</span><span style="font-size: 12pt; font-family: "Times New Roman","serif";"></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1 (19 oz) can chickpeas, drained and rinsed</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">Parmesan cheese to serve</span><span style="font-size: 12pt; font-family: "Times New Roman","serif";"></span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";"> </span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal; font-weight: bold;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";"> Directions</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">1. Cook until tender but firm. Drain. </span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">2. Heat oil over medium heat in a large deep skillet.</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">3. Add carrots, onion and garlic to skillet. Cook until tender. </span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">4. Add spices and tomatoes to skillet. Bring to a boil. </span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">5. Add beans to skillet.</span></p> <p class="MsoNormal" style="margin-bottom: 0.0001pt; line-height: normal;"><span style="font-size: 12pt; font-family: "Times New Roman","serif";">6. Add cooked pasta to skillet. Simmer gently for 2 minutes. Serve in soup bowls. Sprinkle with Parmesan cheese.</span></p> <div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIeAN81MxcC8il8G_WwXSVzMQMsXbBcyd7tsrIQf5gURdB0VrS-S-fgWX-iqhaTKM11Sy33WFwFJTUD6_eYnjJoK6rmAn_RSLh3HqL-g2Zgk7gcgqm_WTlP61MWR4GANg1ueJ5NzS77_c/s1600/IMG_7613.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIeAN81MxcC8il8G_WwXSVzMQMsXbBcyd7tsrIQf5gURdB0VrS-S-fgWX-iqhaTKM11Sy33WFwFJTUD6_eYnjJoK6rmAn_RSLh3HqL-g2Zgk7gcgqm_WTlP61MWR4GANg1ueJ5NzS77_c/s320/IMG_7613.JPG" border="0" /></a> </div><br /><div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitpe3YNARMVpz9fujCwYCYzWn1Ygm42hwpIJC8rg-g-y_EeLV8q8eO9dFA_RgpirkUolInd3NWD_8WyvW0CHn0DWNtyWsQsvpuYjLg-zKcDBy8AjW7_JiB9GWpCLLA1DdGF4o-wF2jBrU/s1600/IMG_7615.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitpe3YNARMVpz9fujCwYCYzWn1Ygm42hwpIJC8rg-g-y_EeLV8q8eO9dFA_RgpirkUolInd3NWD_8WyvW0CHn0DWNtyWsQsvpuYjLg-zKcDBy8AjW7_JiB9GWpCLLA1DdGF4o-wF2jBrU/s320/IMG_7615.JPG" border="0" /></a> </div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com0tag:blogger.com,1999:blog-8889419455718576483.post-1523545282235283662010-05-17T21:09:00.002-04:002010-05-17T21:35:31.846-04:00Brownie Bottom Cheesecake<div style="text-align: center; margin: 0px auto 10px;"><div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ixuh-03tihDPuLemJ3k80GP_aV6wu_PB9kOtROkobdjuAVXOaJ_pwS3F0-7UXc1CnrW730-W5uJ2oOCwO_N93NAuTN3WmFdPwZ7B_2Nz_cjgDc-l2nFoG_pQFJgmuULlmWzUWBGro8c/s1600/IMG_8414.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5ixuh-03tihDPuLemJ3k80GP_aV6wu_PB9kOtROkobdjuAVXOaJ_pwS3F0-7UXc1CnrW730-W5uJ2oOCwO_N93NAuTN3WmFdPwZ7B_2Nz_cjgDc-l2nFoG_pQFJgmuULlmWzUWBGro8c/s320/IMG_8414.JPG" border="0" /></a><br /><div style="text-align: left;">I have not posted a dessert in a while, have I? Tsk tsk to me!<br /><br />I made this absolute delight for a game night with some law school friends back during a magical time before finals. Ahhh I vaguely remember those days...Anyway, finals are done, vacation is done and now on to work for the summer. Because it seems like my summer meals have been scheduled for me by the firm, the only non-sweets you will see on here this summer will likely be ones I have already photographed and just need to post. I do intend to bake for coworkers (once I can remember how to get around the super confusing hallways to offer them said baked goods) so you may see more desserts up here in the coming weeks.<br /></div> </div> </div><div style="text-align: center; margin: 0px auto 10px;"><div style="text-align: center; margin: 0px auto 10px;"> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbWse9zmvPMF5ncR_etVk5OrniXmya6-uE4RNpyBWthDwNfPfOsUmTMzVg6DRdVEIOF05KGUCEedPP9BghujsDnpfrxMv64tySc7iiQVuBeNqQCCfncoUl_F2ZcJJY9oUsi4cERMbJ3qk/s1600/IMG_8408.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbWse9zmvPMF5ncR_etVk5OrniXmya6-uE4RNpyBWthDwNfPfOsUmTMzVg6DRdVEIOF05KGUCEedPP9BghujsDnpfrxMv64tySc7iiQVuBeNqQCCfncoUl_F2ZcJJY9oUsi4cERMbJ3qk/s320/IMG_8408.JPG" border="0" /></a><br /><div style="text-align: left;">This cheesecake was super rich, but was wonderful. I would say there were about 16 of us at the game night, and we polished it off completely, but none of us could eat any more because it really was rich and a sliver was enough. The combination of brownie and cheesecake/cream cheese is a classic (see, e.g. <span style="text-decoration: underline;"></span><a href="http://tartreform.blogspot.com/2009/09/black-bottom-cupcakes.html">these beauties </a>and <a href="http://tartreform.blogspot.com/2007/08/caramel-macchiato-brownies.html">this brownie </a>with a cream cheese frosting). This cake takes that combo to a whole new level- and looks super impressive to boot. The chocolate on top can cover any cracks and the end result looks like you bought it at cheesecake factory. Gotta love that wow factor when you have to correct people "No, actually I made it." "NO WAY!!"<br /></div><div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRI_leUlxe52DA7OX5AOTmoc72DFWbu4tbQHZYsr5RQOqMcNs4nJDnFdxLoJjI-5w4Q5J3ZerdFfKq9szZbYrP2uAkaKXqrxGHBXTtNUj3G76bC_kdpgJhYtDRzJPXsAUhPphv9X8p-3U/s1600/IMG_8426.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRI_leUlxe52DA7OX5AOTmoc72DFWbu4tbQHZYsr5RQOqMcNs4nJDnFdxLoJjI-5w4Q5J3ZerdFfKq9szZbYrP2uAkaKXqrxGHBXTtNUj3G76bC_kdpgJhYtDRzJPXsAUhPphv9X8p-3U/s320/IMG_8426.JPG" border="0" /></a> </div><div style="text-align: left;"><span style="font-weight: bold;">Brownie Bottom Cheesecake</span> (adapted from <a href="http://allrecipes.com/Recipe/Brownie-Chocolate-Chip-Cheesecake/Detail.aspx">AllRecipes</a>) <span style="font-weight: bold;"><br /><br /></span>Ingredients<div class="ingredients" style="margin-top: 10px;"> <ul><li class="plaincharacterwrap"> 1 box of brownie mix for 8x8"pan (I used Ghiradelli Triple Chocolate Mix)</li><li class="plaincharacterwrap">Ingredients for brownie mix<br /></li><li class="plaincharacterwrap"> 1/2 cup mini chocolate chips- if brownie mix does not include chips<br /></li><li class="plaincharacterwrap">3 (8 ounce) packages cream cheese, softened</li><li class="plaincharacterwrap"> 1 (14 ounce) can Sweetened Condensed Milk</li><li class="plaincharacterwrap"> 3 large eggs</li><li class="plaincharacterwrap"> 2 teaspoons vanilla extract</li></ul> </div>Directions<div class="directions" style="margin-top: 10px;"> <ol><li><span class="plaincharacterwrap break"> Preheat oven to 350 degrees F. Grease bottom only of 10-inch springform pan. Prepare brownie mix as package directs for chewy brownies. If chocolate chips are not included in brownie mix, mix in the chocolate chips. Spread evenly in prepared pan. Bake 35 minutes or until set. </span></li><li><span class="plaincharacterwrap break"> In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Pour into prepared pan. </span></li><li><span class="plaincharacterwrap break"> Reduce oven temperature to 300 degrees F. Bake about 60 minutes or until set and beginning to become golden at edges. Cool. Chill thoroughly (very important! do not try to remove from pan while at all warm). Remove side of springform pan. Melt chocolate and drizzle over top (do after cake is removed from pan or else the chocolate will stick to the edges and rip your top if you are not careful). Store leftovers covered in refrigerator. </span></li></ol> </div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIUQ9BBg3sZKPYSIH0dxSkCKbrPhVyJWds3SdgdjfFGZMuhiT8bMpwHIi2OUkqzmMfOViXzjEGMSMa-tRhmkEWVza9Ft_FNS8Ur_9RKB_G9CLEOS0knx-Xt3gKWuzEvg7qmHZdXQ6ZniU/s1600/IMG_8404.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIUQ9BBg3sZKPYSIH0dxSkCKbrPhVyJWds3SdgdjfFGZMuhiT8bMpwHIi2OUkqzmMfOViXzjEGMSMa-tRhmkEWVza9Ft_FNS8Ur_9RKB_G9CLEOS0knx-Xt3gKWuzEvg7qmHZdXQ6ZniU/s320/IMG_8404.JPG" border="0" /></a> </div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com5tag:blogger.com,1999:blog-8889419455718576483.post-21286468893467652262010-05-15T14:55:00.001-04:002010-05-15T14:56:35.930-04:00Pioneer Woman's Spaghetti and (Turkey) Meatballs<div style="text-align: center; margin: 0px auto 10px;"><div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgHEUI540qlmCJLw-kqxyNbraDCImSxKSpoEoq0tYu94JiEq_rkBkTpYKCdlodjysPFgMEYce_AqTPPVdZBB5XaX4zxAoYYDihj47xDn2LDw8N0DpSnQvlagK3HVlWW9u9cAr1z11tM3k/s1600/IMG_8999.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgHEUI540qlmCJLw-kqxyNbraDCImSxKSpoEoq0tYu94JiEq_rkBkTpYKCdlodjysPFgMEYce_AqTPPVdZBB5XaX4zxAoYYDihj47xDn2LDw8N0DpSnQvlagK3HVlWW9u9cAr1z11tM3k/s320/IMG_8999.JPG" border="0" /></a><br /><div style="text-align: left;">Since I made this dinner for 2 of my good friends, I will let them give you an intro into Pioneer Woman's Spaghetti and (Turkey Version) Meatballs:<br /><br />J: The meatballs were really really really moist and delicious<br /><br />K: I liked it very much.<br /><br />Neither minded that I made the meatballs with all turkey, and in fact, one said she preferred it to the typical, all-beef meatball<br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aRoSxSZz4GqLw31PxPopZvydNzgWutteEmVu-EkAeQKjKvV17GLs_fuKQtqO-DqxwfNU_4dV4wQVP7A6fgn3fCIP98-G11kq0oi3zCUC8klL_T0DlYvyh4_84nmq11h-0_C7KEyaF4Q/s1600/IMG_8986.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1aRoSxSZz4GqLw31PxPopZvydNzgWutteEmVu-EkAeQKjKvV17GLs_fuKQtqO-DqxwfNU_4dV4wQVP7A6fgn3fCIP98-G11kq0oi3zCUC8klL_T0DlYvyh4_84nmq11h-0_C7KEyaF4Q/s320/IMG_8986.JPG" border="0" /></a><br /></div>The Sauce for the meal came out WONDERFULLY. I had twice before tried to make homemade pasta sauce with either tart or bland results. This came out great (though I did tweak a little to get there).<br /></div> </div> </div><br />Also of note- these freeze very well. Which is good since it makes way way WAY more than the 3 of us could eat.<br /><div style="text-align: center; margin: 0px auto 10px;"><div style="text-align: center; margin: 0px auto 10px;"> </div><div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7zI4pAAfyzLR7CKiaNXzOKkArhdEKI1fdJb-obuvkI6Umlu29ucv0ZxSCCXitpywsPhi16Kx1VfYDT5prPh0omXpXO-4FixP46caHUX10LQHboYjZojKi2c0sT95gnEY9EQKzASELlo4/s1600/IMG_9003.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7zI4pAAfyzLR7CKiaNXzOKkArhdEKI1fdJb-obuvkI6Umlu29ucv0ZxSCCXitpywsPhi16Kx1VfYDT5prPh0omXpXO-4FixP46caHUX10LQHboYjZojKi2c0sT95gnEY9EQKzASELlo4/s320/IMG_9003.JPG" border="0" /></a><br /><div style="text-align: left;"><h5><a href="http://thepioneerwoman.com/cooking/2010/02/spaghetti-meatballs/">Pioneer Woman's Spaghetti and Meatballs</a>- Turkey Version<br /></h5><h5>Ingredients</h5> Meatballs:<ul class="ingredients" id="ingredients-48527"><li>1.5 lbs ground turkey<br /></li><li>3 cloves Garlic, Minced</li><li>¾ cups Bread Crumbs</li><li>2 whole Eggs</li><li>¾ cups Grated Parmesan</li><li>¼ cups Flat-leaf Parsley, Minced- I used a little less and used some dried</li><li>dried basil to taste<br /></li><li>¼ teaspoons Salt</li><li> Freshly Ground Black Pepper</li><li> Splash Of Milk</li><li>½ cups Olive Oil</li></ul> Sauce:<ul class="ingredients" id="ingredients-48527"><li>1 whole Yellow Onion, Diced</li><li>3 cloves Garlic, Minced</li><li>1 whole (28-ounce) Can Whole Tomatoes</li><li>1 whole 28 Ounce Can Crushed Tomatoes</li><li>pinch of red pepper flakes<br /></li><li>½ cups Red Wine<br /></li><li>¼ teaspoons Salt</li><li>1 teaspoon Sugar</li><li> Freshly Ground Black Pepper</li><li>dried basil, parsley and oregano to taste<br /></li><li>¼ cups Flat-leaf Parsley, Minced</li><li>8 whole Fresh Basil Leaves, Chiffonade<br /></li><li>2 pounds Spaghetti, Cooked To Al Dente</li></ul> <h5>Preparation Instructions</h5> <p>To make the meatballs, combine meat, garlic, breadcrumbs, Parmesan, eggs, salt, pepper, parsley, basil, and a splash of milk in a mixing bowl. Mix together well with hands. Roll into 25 1 1/2-inch balls and place on a cookie sheet. Place cookie sheet into the freezer for 5 to 10 minutes (or fridge for about 30 min) to firm up.</p><p style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqS3-THSoC_sdNGJY-p1dOPVeoI3d1GEjFiYACQe4Zu-_j9Ct5ZH3pX1DyL3z0AWAASnAKKS44FoSVVRPui_GrIQMpkaWO05uNB6HIlzv8CRBleXYfvpMl3viiC5b67EnSi1Z4LbF6A8/s1600/IMG_8987.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKqS3-THSoC_sdNGJY-p1dOPVeoI3d1GEjFiYACQe4Zu-_j9Ct5ZH3pX1DyL3z0AWAASnAKKS44FoSVVRPui_GrIQMpkaWO05uNB6HIlzv8CRBleXYfvpMl3viiC5b67EnSi1Z4LbF6A8/s320/IMG_8987.JPG" border="0" /></a></p> <p>To brown the meatballs, heat olive oil in a heavy pot or large skillet over medium-high heat. Add meatballs 5 at a time, turning to brown. Remove and drain on a paper towel after each batch. Set meatballs aside. </p> <p>In the same pot, add the onions and garlic and cook for a few minutes, or until translucent. Pour in whole tomatoes, crushed tomatoes, red pepper, and wine. Add salt, pepper, sugar, dried herbs and parsley. Stir to combine and cook over medium heat for 20-30 minutes. </p> <p>Add meatballs to pot and stir in gently. Reduce heat to a simmer and cook for 30-40 minutes, stirring very gently a couple of times during the simmer. </p> <p>Just before serving, stir in basil if using.</p> <p>Serve over cooked spaghetti. Sprinkle with extra Parmesan.</p></div> </div></div><div style="text-align: center; margin: 0px auto 10px;"> </div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com2tag:blogger.com,1999:blog-8889419455718576483.post-28737230043221375342010-04-18T11:50:00.003-04:002010-04-18T12:06:59.316-04:00Turkey Tetrazzini<div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXwWD7kKIccbuwSsS8ZmbyWcm2nADXm44RvdPV0vof3R_yW64A7zmQgxggqgQiCly1Eglxj0C-m2bGDiUOY0A0LvR8P9BkF3CPlH9OQ5XHpbYLEUSUDqQiy3aJXFaCJvEwKRMp8M3EEo/s1600-h/IMG_8265.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXwWD7kKIccbuwSsS8ZmbyWcm2nADXm44RvdPV0vof3R_yW64A7zmQgxggqgQiCly1Eglxj0C-m2bGDiUOY0A0LvR8P9BkF3CPlH9OQ5XHpbYLEUSUDqQiy3aJXFaCJvEwKRMp8M3EEo/s320/IMG_8265.JPG" border="0" /></a> </div>Back in late October I hosted a pre-Thanksgiving supper club dinner. Because I hosted, I made the entree, a turkey breast. A whole, bone in turkey breast. For 4 girls. To say I had leftovers is an understatement. I found this recipe on AllRecipes and tweaked it to my liking. LOVED IT.<br /><div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDniDbvkrmgGMqGak6G43DqU8eb-axvvl9vsMoy391nF4UnbHHf_ngkZrVIrwwhcemR6gK-kCQMy6tXutbKD0AAYPR9mbg8ssD3bd3VySpszOiu5YxS6oVaxnzrnVO2uUvR6eoy621pZY/s1600-h/IMG_8266.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDniDbvkrmgGMqGak6G43DqU8eb-axvvl9vsMoy391nF4UnbHHf_ngkZrVIrwwhcemR6gK-kCQMy6tXutbKD0AAYPR9mbg8ssD3bd3VySpszOiu5YxS6oVaxnzrnVO2uUvR6eoy621pZY/s320/IMG_8266.JPG" border="0" /></a> </div>After Christmas, my mom was asking if I had any recipes for leftover turkey, and I told her about having made this with the leftover supper club turkey. She loved the idea, so we made it, and she, too loved it.<br /><div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhjK21LTbB-mNMhXTs-vd_sAlX9SJxczWs1OOGf3gwA9PnbYlTAPorPcVFBCRmrVbWsVKnvnMQHb2JURrqYZStpAzqtncFsZAups7YJEcVG2HWkjNalVsta9X1DSaIaiaLHYKOOt2los/s1600-h/IMG_8272.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMhjK21LTbB-mNMhXTs-vd_sAlX9SJxczWs1OOGf3gwA9PnbYlTAPorPcVFBCRmrVbWsVKnvnMQHb2JURrqYZStpAzqtncFsZAups7YJEcVG2HWkjNalVsta9X1DSaIaiaLHYKOOt2los/s320/IMG_8272.JPG" border="0" /></a> </div>Now I bring the recipe to you in case you ever find yourself with so much leftover turkey and no clue what to do with it. It makes a sort of turkey casserole. The sauce for it is great though, so much better than some canned "cream of" soup as a base. I would even recommend trying the sauce for tuna noodle casserole as a way to avoid the canned soup base. Much yummier (and probably a LOT less sodium too).<br /><br />Each time I have made this I halved in and baked in a 9" round cake pan or an 8x8 cake pan. If you make the whole recipe, use a 9x13 pan I think. The entire recipe should make about 6-8 servings.<br /><div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhfpoyRvNuk9_OVQ81Ji7Hiwg2imASqJHrv1IT65KAUh9KJ0JANhshimuOxLjyG08yhutwkok9xholo8LprCCar9Cug8UFQE5IhYc1NZ37WEPc7AXlwGqG8thq3MQikqeuhRKhXOLz8A/s1600-h/IMG_8273.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhfpoyRvNuk9_OVQ81Ji7Hiwg2imASqJHrv1IT65KAUh9KJ0JANhshimuOxLjyG08yhutwkok9xholo8LprCCar9Cug8UFQE5IhYc1NZ37WEPc7AXlwGqG8thq3MQikqeuhRKhXOLz8A/s320/IMG_8273.JPG" border="0" /></a><br /><div style="text-align: left;"><a href="http://allrecipes.com/Recipe/Turkey-Tetrazzini-II/Detail.aspx">Turkey Tetrazzini </a><span style="font-weight: bold;"><br /><br /></span>Ingredients<div class="ingredients" style="margin-top: 10px;"> <ul><li class="plaincharacterwrap"> 1 package uncooked rotini<br /></li><li class="plaincharacterwrap"> 1/2 cup butter</li><li class="plaincharacterwrap">1 tsp minced garlic</li><li class="plaincharacterwrap">dried parsley, basil and oregano to taste</li><li class="plaincharacterwrap">pepper to taste<br /></li><li class="plaincharacterwrap">1/2 cup all-purpose flour</li><li class="plaincharacterwrap"> 3 cups chicken broth</li><li class="plaincharacterwrap"> 2 cups milk</li><li class="plaincharacterwrap"> 1 2/3 cups grated Parmesan cheese</li><li class="plaincharacterwrap"> 4 cups chopped cooked turkey</li><li class="plaincharacterwrap">1/2 cup bread crumbs<br /></li></ul></div>Directions<div class="directions" style="margin-top: 10px;"> <ol><li><span class="plaincharacterwrap break"> Preheat oven to 350 degrees F . Lightly grease a medium baking dish. </span></li><li><span class="plaincharacterwrap break"> Bring a large pot of lightly salted water to a boil. Add rotini, and cook until al dente. Drain, and place in the prepared baking dish. Add turkey.<br /></span></li><li><span class="plaincharacterwrap break"> Melt butter with garlic, pepper and parsley/oregano/basil in a medium saucepan over medium heat. Stir in flour and cook, stirring constantly for a minute or so until a thick roux forms. Mix in chicken broth and milk. Cook and stir until the mixture comes to a boil. Stir in about 1 1/3 cups Parmesan cheese, and remove from heat. </span></li><li><span class="plaincharacterwrap break"> Mix chicken broth mixture (to taste: I used about 1/2 of it, but other people prefer theirs saucier and should use more) with rotini and turkey. Top with remaining cheese and breadcrumbs. Bake 1 hour in the preheated oven, until surface is lightly browned.</span><br /></li></ol></div></div> </div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com2tag:blogger.com,1999:blog-8889419455718576483.post-69982142229545215562010-04-18T00:16:00.002-04:002010-04-18T00:18:45.738-04:00Swiss Apple Grilled Cheeses<div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0rx88aBAaSsIGTK8vceWIbAnOiCiPCSdT8wio0lBt8yUZo7pggMgMx0AhSzrRhSofmV0AKJABmuZDwSmLgF_ErWV6iRozqZjhKYyHBWIhHR4IlWxc15T_JtfQ8MsS0UbSkcxs4rG9uiY/s1600/IMG_9031.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0rx88aBAaSsIGTK8vceWIbAnOiCiPCSdT8wio0lBt8yUZo7pggMgMx0AhSzrRhSofmV0AKJABmuZDwSmLgF_ErWV6iRozqZjhKYyHBWIhHR4IlWxc15T_JtfQ8MsS0UbSkcxs4rG9uiY/s320/IMG_9031.JPG" border="0" /></a> </div>As I previously mentioned, I hosted a friend's birthday a while back and made various snacks, including these Swiss Apple Grilled Cheese triangles. My friend said it tasted like her favorite fondue (swiss with apples, who would have thought?!) Basically, very good.<br /><div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxWP7OLKkr3_9GzcVI90COEU6pBhQfdbjBJl9alwNTNdN-FbjRdLOT6EMZfNDlVubcjBBBHhkKlj0WBRzLmnZIfSViN65Ez-JICk68gHFcV0q6vBC8aPjxA2fEO8AOXuOJMhSQlMUre4/s1600/IMG_9032.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicxWP7OLKkr3_9GzcVI90COEU6pBhQfdbjBJl9alwNTNdN-FbjRdLOT6EMZfNDlVubcjBBBHhkKlj0WBRzLmnZIfSViN65Ez-JICk68gHFcV0q6vBC8aPjxA2fEO8AOXuOJMhSQlMUre4/s320/IMG_9032.JPG" border="0" /></a> </div>I have made these like regular grilled cheese in a pan (with olive oil instead of butter) and in a panini press without any oil, and I think I liked the panini press better, but you can certainly make them as you would make a regular grilled cheese.<br /><div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_x4hWeFQaMlrVLZ3Teznuzvee2xVhE12z-zSt9czzGYfQas_oOH1EqnOGhoZiwiSukIVuy9_VJBiu6AB2zA-iNNuVsfj-yVi5vlBBzIrN2eGRP0UJZj9mOi8pR4hQiTfT2BBaLTurKQ/s1600/IMG_9033.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4_x4hWeFQaMlrVLZ3Teznuzvee2xVhE12z-zSt9czzGYfQas_oOH1EqnOGhoZiwiSukIVuy9_VJBiu6AB2zA-iNNuVsfj-yVi5vlBBzIrN2eGRP0UJZj9mOi8pR4hQiTfT2BBaLTurKQ/s320/IMG_9033.JPG" border="0" /></a> </div>Grilled Apple Swiss Cheese<br /><br />Ingredients<br />2 slices whole wheat bread<br />1/4 Granny Smith apple - cored and sliced<br />1/3 cup shredded Swiss cheese<br /><br />Directions<br />Preheat the panini press to medium heat. Place 1 slice of bread onto the press, and arrange the apple slices evenly over the top. Sprinkle the Swiss cheese over the apple, then top with the remaining slice of bread. Cook until the bread is golden brown and the cheese is melted, 1 to 2 minutes. Cut into diagonal qurters for finger food.<br /><div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpG050SNuhjRcAQ4PgAZtPc6jgJgAQlGBpx-8iMKPz70xIBDsWlk8UPfLG2ELy-v6r4yow3Ht2JL5xJeMXD_Cflz3NS13x6QL-qRWKplJgB4nhs6aXofuELwa8QSxQZCnC_fDF4Bsck44/s1600/IMG_9038.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpG050SNuhjRcAQ4PgAZtPc6jgJgAQlGBpx-8iMKPz70xIBDsWlk8UPfLG2ELy-v6r4yow3Ht2JL5xJeMXD_Cflz3NS13x6QL-qRWKplJgB4nhs6aXofuELwa8QSxQZCnC_fDF4Bsck44/s320/IMG_9038.JPG" border="0" /></a> </div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none; padding: 0px; background: none repeat scroll 0% 50% transparent;" align="middle" border="0" /></a></div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com0tag:blogger.com,1999:blog-8889419455718576483.post-7111056156854303892010-04-17T22:17:00.001-04:002010-04-17T22:32:52.275-04:00Pizza Dip<div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxBcDHwrFq0D4r64D5g4xITe1ySUjRokr2dUyBqCSVBtiScIzj3muXF7bCpxwZwPB_4GzIjtZE7x9ic2K76Hzib1rSy21jQ3bmVuLljxvzHXEHdVCQJUwILCDG1c_AF9ignnDKI4Ma-c/s1600/IMG_9041.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRxBcDHwrFq0D4r64D5g4xITe1ySUjRokr2dUyBqCSVBtiScIzj3muXF7bCpxwZwPB_4GzIjtZE7x9ic2K76Hzib1rSy21jQ3bmVuLljxvzHXEHdVCQJUwILCDG1c_AF9ignnDKI4Ma-c/s320/IMG_9041.JPG" alt="" border="0" /></a><br /><div style="text-align: left;">A few weeks ago I hosted a friend's surprise birthday party. Now I am studying for finals. Guess which was more fun? TOTALLY finals, right?<br /></div></div><div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizndmCWqPNYDp8S1HCH_rfqLqUW5hJq0emn8Becni99uSoqDVvVrinm27p5tF_B2aUQRSgV2eD7sM-MnSHJW2MP7L5eZbFZQTmU3GS1j9WVKFCpkKsl_K5Sb6G_SjcdbrwSU3c6ziVZRo/s1600/IMG_9043.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizndmCWqPNYDp8S1HCH_rfqLqUW5hJq0emn8Becni99uSoqDVvVrinm27p5tF_B2aUQRSgV2eD7sM-MnSHJW2MP7L5eZbFZQTmU3GS1j9WVKFCpkKsl_K5Sb6G_SjcdbrwSU3c6ziVZRo/s320/IMG_9043.JPG" alt="" border="0" /></a> </div>While, sadly, the fun awesome time of the party is past, I would like to share what I made. I made the <a href="http://tartreform.blogspot.com/2008/04/italian-grilled-cheese-and-tortellini.html">Italian grilled cheeses</a>, swiss apple grilled cheeses, pigs in a blanket (ALWAYS disappears!! I made 150% of what I thought we'd need and there was still not a single one left), bean dip, chocolate chip cookies, the <a href="http://tartreform.blogspot.com/2010/02/quick-black-forest-cake.html">black forest cake</a> and this pizza dip.<br /><div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuPSBQcBS1AB4ZvbWhu8tdSixsVASW-skw0pguDaPoy8AcGyCuWl67BWppoO2w_vfXbiAt65g8qIb1R9KpAeXZU-6uOSfUN6J-vVf_LkluMTO9zLTLQHpjlKt_9z-THhwoY_AzHtstCLA/s1600/IMG_9044.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuPSBQcBS1AB4ZvbWhu8tdSixsVASW-skw0pguDaPoy8AcGyCuWl67BWppoO2w_vfXbiAt65g8qIb1R9KpAeXZU-6uOSfUN6J-vVf_LkluMTO9zLTLQHpjlKt_9z-THhwoY_AzHtstCLA/s320/IMG_9044.JPG" alt="" border="0" /></a> </div>Hot Pizza Dip<br /><br />Ingredients<div class="ingredients" style="margin-top: 10px;"> <ul><li class="plaincharacterwrap"> 2 (8 ounce) packages cream cheese, softened</li><li class="plaincharacterwrap"> 1 teaspoon dried oregano</li><li class="plaincharacterwrap"> 1 teaspoon dried parsley</li><li class="plaincharacterwrap"> 1 teaspoon dried basil</li><li class="plaincharacterwrap">1 teaspoon garlic, minced<br /></li><li class="plaincharacterwrap"> 1.5 cups shredded mozzarella cheese</li><li class="plaincharacterwrap"> 1 cup grated Parmesan cheese</li><li class="plaincharacterwrap"> 2 cups pizza sauce</li><li class="plaincharacterwrap"> 1/2 bell pepper, chopped<br /></li><li class="plaincharacterwrap"> 2 ounces sliced pepperoni, cut into 1/4s</li></ul></div>Directions<div class="directions" style="margin-top: 10px;"> <ol><li>A day or 2 before you want to serve, do steps 1-3. Do step 4 right before serving. Spread pepperoni on a few layers of paper towels on a microwave safe plate. Cover with another paper towel and microwave 30 sec-1min to get the grease out. Pat dry and let cool.<br /><span class="plaincharacterwrap break"> </span></li><li><span class="plaincharacterwrap break">In a small bowl, mix together the cream cheese, oregano, parsley, garlic and basil. </span></li><li><span class="plaincharacterwrap break"> Spread mixture in the bottom of an 8x8 microwave-safe dish. Sprinkle 1 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with bell pepper and pepperoni. Cover and refrigerate for a day or 2 until ready to serve (the flavors mesh well during this time).<br /></span></li><li><span class="plaincharacterwrap break">Cover, and microwave for 6 minutes. Serve hot with crackers (bread may also be good). </span></li></ol> </div><br /><div style="text-align: center; margin: 0px auto 10px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm9qaDgwWhFprKUsV_MwX0fffA-HuE54WTBhQsi1QomYt32q7VUb4xxWYYNh2X_31GkPIyYBvQgmNSkRbKTR_Hjnb38PzDaknZRPQZGiqVIQqM6S16sadzty164xNopAuDKb3xQE1WoPA/s1600/IMG_9045.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm9qaDgwWhFprKUsV_MwX0fffA-HuE54WTBhQsi1QomYt32q7VUb4xxWYYNh2X_31GkPIyYBvQgmNSkRbKTR_Hjnb38PzDaknZRPQZGiqVIQqM6S16sadzty164xNopAuDKb3xQE1WoPA/s320/IMG_9045.JPG" alt="" border="0" /></a> </div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com0tag:blogger.com,1999:blog-8889419455718576483.post-67020980395966518552010-03-04T20:51:00.001-05:002010-03-04T20:54:31.600-05:00Cashew Chicken<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs0s5V7IRqOd3xRMX3OtOEM0gNu3PgTUGY0dN3yc_rJtgn1aVGPcRV1lRXK9K7VTLcA-hKAhKv0G_6vX81gy8kXrOQtHr6iMRyQO3y_AJI_dByzJ492zUdZ7BMAPc5xsq-lvzUIQ0JFQU/s1600-h/IMG_8878.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs0s5V7IRqOd3xRMX3OtOEM0gNu3PgTUGY0dN3yc_rJtgn1aVGPcRV1lRXK9K7VTLcA-hKAhKv0G_6vX81gy8kXrOQtHr6iMRyQO3y_AJI_dByzJ492zUdZ7BMAPc5xsq-lvzUIQ0JFQU/s320/IMG_8878.JPG" border="0" /></a> </div>Normally I take forever to post something, but I JUST finished eating this and had to post. 2 reasons: 1. it was absolutely delicious and 2. I had to make a number of changes to the recipe, so I wanted to get it down while I remember. But mostly #1, bucause it really was good.<br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZ7F3SSZx_Mwj9i8PzPeelsY1E-7392WiHgoMQTAcHnZS9clPboOuCCu2KB7pHWnG-mVO4O3wYzTysABWNvqhtpV5LjoLXrM-NlW_AwKAWQCcx_psThOPDGHY6hN6iiawiuU11wX3WDY/s1600-h/IMG_8882.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpZ7F3SSZx_Mwj9i8PzPeelsY1E-7392WiHgoMQTAcHnZS9clPboOuCCu2KB7pHWnG-mVO4O3wYzTysABWNvqhtpV5LjoLXrM-NlW_AwKAWQCcx_psThOPDGHY6hN6iiawiuU11wX3WDY/s320/IMG_8882.JPG" border="0" /></a> </div>Because of the number of changes I made, I won't even go through it here. Just trust me on the changes. Also note: most of my recipes make 4 servings, this makes 2. Keep that in mind.<br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiseqgjlFctJ9KG2G3Rp6HlcFXasgaxeis3W3sc0pd18hjs_Qk4kYV9rCeFUZKHvvNMSvQXiJ2XTC0U8vcbbXJA7FPcWvmkUqjiufIo3rAttolNSM6N36pW8l9nLxM56l1KINycpTTkLuM/s1600-h/IMG_8885.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiseqgjlFctJ9KG2G3Rp6HlcFXasgaxeis3W3sc0pd18hjs_Qk4kYV9rCeFUZKHvvNMSvQXiJ2XTC0U8vcbbXJA7FPcWvmkUqjiufIo3rAttolNSM6N36pW8l9nLxM56l1KINycpTTkLuM/s320/IMG_8885.JPG" border="0" /></a> </div><strong><u>Cashew Chicken</u></strong> (adapted from Williams-Sonoma: The Weeknight Cook)<br />Serves TWO (2)<br /><br />Ingredients<br />3TBSP soy sauce<br />1 1/2 TBSP white wine<br />1 tsp ginger<br />2 chicken cutlets cut into bite sized pieces<br />1/2 tsp Worcestershire sauce<br />3/4 tsp sesame oil<br />1/2 tsp sugar<br />1/4 tsp cornstarch<br />1/2 head of broccoli cut into small florets<br />1 TBSP canola oil<br />2 green onions, chopped<br />3/4 cup salted cashews<br />steamed rice, to serve<br /><br />Method<br />1. Marinate Chicken: in bowl, combine 2 TBSP soy sauce, 1 TBSP wine, and ginger. Stir in chicken and allow to marinate for 15-30 min.<br />2. Make the sauce: in a small bowl, combine 1TBSP water, remaining 1TBSP soy sauce, remaining 1/2 TBSP wine, Worcestershire sauce, sesame oil, sugar and cornstarch and stir to dissolve sugar and cornstarch,<br />3. Stir Fry the chicken. Steam the broccoli very briefly (about a minute) in the microwave so that it is not undercooked at the end. Heat oil in frying pan over medium high heat. Remove chicken from marinade and drain well, discarding marinade. Add chicken to pan and stirfry until slightly brown. Add cashews and stirfry another 30 seconds or so. Using a slotted spoon, move the chicken and nuts BUT NOT THE OIL to a bowl. Heat pan to medium high and stirfry green onions about 30 seconds until fragrant, add chicken and nuts and broccoli. Stir the sauce and add to pan. Stir until sauce thickens slightly (this happened very fast for me). Serve over the rice.<br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_J6hXEojnmVoFiEfjDn1Ud6viRUmr_IYwkn_-h7prvUGmiqz3Ixk9pndVSUTrth1_hataYIpZ-kRlacrZheKlbpcTkAS0_2S2riS4pGsoGe0J5c2akNmL3kbLXlrjV5hYEG_5Y5Zg_w/s1600-h/IMG_8892.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_J6hXEojnmVoFiEfjDn1Ud6viRUmr_IYwkn_-h7prvUGmiqz3Ixk9pndVSUTrth1_hataYIpZ-kRlacrZheKlbpcTkAS0_2S2riS4pGsoGe0J5c2akNmL3kbLXlrjV5hYEG_5Y5Zg_w/s320/IMG_8892.JPG" border="0" /></a> </div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com3tag:blogger.com,1999:blog-8889419455718576483.post-55750181311187988162010-02-24T08:42:00.001-05:002010-02-24T08:43:58.970-05:00Quick Black Forest Cake<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mcSFEgV8fKNDqXOVPcEY1KyydgSJyGlMAhQSLtvKWE0X27w9_GsKpWwoL26VMrjdwxhG-JwL5E-NOCI5A2erDFohGH7v-4bb-jGGyR_izgvP3Jzn6GLFl79ZpYagKuu7kOUtxbMt078/s1600-h/IMG_0199.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mcSFEgV8fKNDqXOVPcEY1KyydgSJyGlMAhQSLtvKWE0X27w9_GsKpWwoL26VMrjdwxhG-JwL5E-NOCI5A2erDFohGH7v-4bb-jGGyR_izgvP3Jzn6GLFl79ZpYagKuu7kOUtxbMt078/s320/IMG_0199.JPG" border="0" /></a> </div>I appologize for the photos. I brought this cake to school and it was devoured, so the only pics I got were from a friend's IPhone. Trust me, it was good, and looked a lot better than these pictures show. It was a friend's birthday, but I had about 100 pages of reading for the night, so this quick, easy and delicious cake did not dispoint on any front. Also, it was the best cake batter I have ever tasted. I likely could have eaten the whol cake's worth of cake batter...not that I thought about that or anything...<br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-f6dSP82JHvvrv-3lf10Apz_WmJw9BA-FeWHA2EuwOAXllYdHoQBqSBoeUWNO_wudGWeMM5cYJd4jdTaehc8_vUtFUd5ogAeFgg6ZGWx8NgQMRR3Cr6AimgZ34d9kslTGuleN54cLwg/s1600-h/IMG_0201-1.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6-f6dSP82JHvvrv-3lf10Apz_WmJw9BA-FeWHA2EuwOAXllYdHoQBqSBoeUWNO_wudGWeMM5cYJd4jdTaehc8_vUtFUd5ogAeFgg6ZGWx8NgQMRR3Cr6AimgZ34d9kslTGuleN54cLwg/s320/IMG_0201-1.JPG" border="0" /></a> </div><a href="http://allrecipes.com/Recipe/Quick-Black-Forest-Cake/Detail.aspx"><strong>Quick Black Forest Cake<br /></strong></a>1 (18.25 ounce) package chocolate cake mix<br />3 eggs<br />scant 1/2 cup water<br />scant 1/2 cup oil<br />1 tablespoon almond extract<br />1 (21 ounce) can cherry pie filling<br />1 cup chocolate chips (I used Hershey's Special Dark chips to make it even more chocolatey)<br />chocolate frosting (I used a storebought one, but homemade is always better if you have time)<br />marachino cherries<br />almond extract<br /><br /><strong>Directions</strong><br />Preheat oven to 350 degrees F (175 degrees C).<br />Mix together: cake mix, beaten eggs, oil, water, almond extract, cherry pie filling and chocolate chips. Stir until just combined. Pour batter into a greased 9x13 inch pan.<br />Bake in a 350 degree F (175 degree C) oven for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and let cool. While cooling, you can drizzle some of the marachino cherry juice over the cake to soak in.<br />Combine frosting, about a teaspoon of the cherry juice and about 1/2 teaspoon of the almond extract to taste, being careful not to make the frosting watery. Frost the fully cooled cake. Drain the cherries and decorate the top of the cake with them. Eat within a day as the marachino cherries start to release their juice after a while.<div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" align="middle" border="0" /></a></div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com1tag:blogger.com,1999:blog-8889419455718576483.post-37033426675597156272010-02-15T00:12:00.004-05:002010-02-15T00:32:19.107-05:00Baked Crab Rangoons<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIow0gOVex0vpuOvff-MdGz7FRkyXvj-WBX0gGwuRYDAWRebYvd03SQ2YhKmg2UJUKNvTV7ORNfW_d0jPvm5WxgCm30VMjVd9kJ5jbKud3unCr28wGvqTry7I_EeXOS-SunryamJuVbSo/s1600-h/IMG_8656.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIow0gOVex0vpuOvff-MdGz7FRkyXvj-WBX0gGwuRYDAWRebYvd03SQ2YhKmg2UJUKNvTV7ORNfW_d0jPvm5WxgCm30VMjVd9kJ5jbKud3unCr28wGvqTry7I_EeXOS-SunryamJuVbSo/s320/IMG_8656.JPG" alt="" id="BLOGGER_PHOTO_ID_5438338371963877234" border="0" /></a><br />Happy Valentine's day to all. Or in my case, a Happy "Girls Night In" Day. The boy will be back in a bit, but for tonight I was without him, so I used the opportunity to make a thank you dinner for one of my single gal pals. Did I just say "gal pals"? Forgive me, must be the strawberry margaritas speaking.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTHkTXyB5eIlWZMpdA9Kxx6dJtpzH5CdYxFXtHWl0qreRr5KfqQHufX7WJVAqumNAy8RNqcAddkOk-ypNjOFGUJlow3vSgw-L3U_dl7yisSL6DwhwRFSloIHyVCpd5Qn21YB0j0s6CiI/s1600-h/IMG_8657.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWTHkTXyB5eIlWZMpdA9Kxx6dJtpzH5CdYxFXtHWl0qreRr5KfqQHufX7WJVAqumNAy8RNqcAddkOk-ypNjOFGUJlow3vSgw-L3U_dl7yisSL6DwhwRFSloIHyVCpd5Qn21YB0j0s6CiI/s320/IMG_8657.JPG" alt="" id="BLOGGER_PHOTO_ID_5438338376533089154" border="0" /></a>Anyway, I made a 3 course thank you dinner. It started with these baked crab rangoons. Followed by a Chinese chicken salad with a home made sesame soy dressing and ending with a brookie (brownie cookie, aka cookie in a brownie). While all parts were good, I think the crab rangoons were best. I made 13 rangoons and the 2 of us ate every last one.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95irZJTL6Pbd9DHjgpddnIXD7p1yF8rlt1dC2ME2YIT6nec3yobgUTNNl4zqMDKu3fbyMps26X8timub9TyWZXdYYilCw4OeKPtoE3epqJSeZNmbB1F0tdrZqVp7SmcMIPxmGr8xaCR4/s1600-h/IMG_8652.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj95irZJTL6Pbd9DHjgpddnIXD7p1yF8rlt1dC2ME2YIT6nec3yobgUTNNl4zqMDKu3fbyMps26X8timub9TyWZXdYYilCw4OeKPtoE3epqJSeZNmbB1F0tdrZqVp7SmcMIPxmGr8xaCR4/s320/IMG_8652.JPG" alt="" id="BLOGGER_PHOTO_ID_5438338360683550882" border="0" /></a>These guys are SO easy too. Mix, place in won tons in muffin cups, bake. Done.<br /><br />I was really afraid that these would be really gross once I opened the can of crab meat. I have never used canned crabmeat before, so I was shocked to open it and find that it smelled a little like canned tuna. Not what you want in your crab rangoon. After I drained it and mixed it with the other ingredients though, it tasted nothing like that smell, and was really good. Just make sure to drain it.<br /><br />Also, I think this is a great base recipe for a crab dip. Add old bay, maybe replace the green onion with regular onion, add some cheese and bake in a casserole dish and it should be great. Just a thought from a girl who loves crab dip a little too much (what can I say, I am always a Marylander at heart).<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3tPiTmMQ1ptTeu9a6EcMLS74xgYHmRqDRkYWEHnf95Ln8cxSUs4swjJDzR5xmIM3VesL2u6IB1HQHMIiIrQHNq0-yFcUyYZIcO_9CrSngS0jCHG0H4y9BhOdz0AgazED-zxBIpXISeA/s1600-h/IMG_8655.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ3tPiTmMQ1ptTeu9a6EcMLS74xgYHmRqDRkYWEHnf95Ln8cxSUs4swjJDzR5xmIM3VesL2u6IB1HQHMIiIrQHNq0-yFcUyYZIcO_9CrSngS0jCHG0H4y9BhOdz0AgazED-zxBIpXISeA/s320/IMG_8655.JPG" alt="" id="BLOGGER_PHOTO_ID_5438338363654368354" border="0" /></a><a href="http://allrecipes.com/Recipe/PHILLY-Baked-Crab-Rangoon/Detail.aspx">Baked Crab Rangoons</a><br /><div class="ingredients" style="margin-top: 10px;"> <h3> <span style="font-size:100%;">Ingredients</span></h3> <ul><li class="plaincharacterwrap"> 1 (170 gram) can crabmeat- drained well<br /></li><li class="plaincharacterwrap"> 125 grams (a little more than 1/2 package) Brick of Cream Cheese, softened</li><li class="plaincharacterwrap"> 1/4 cup thinly sliced green onions</li><li class="plaincharacterwrap"> 1/4 cup Mayo (I used the olive oil based mayo as it is all I buy nowadays)<br /></li><li class="plaincharacterwrap"> 12 wonton wrappers</li><li class="plaincharacterwrap">Optional: Sesame seeds and/or green onions for garnish<br /></li></ul> </div> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span> Heat oven to 350 degrees F. Mix crabmeat, cream cheese, onions and mayo. </span></li><li><span> Spray 12 muffin cups with cooking spray (not too heavily). Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. (I realized it is best not to try to bend the middle parts onto themselves to make it flat, let the insides be bumpy, it firms up better) Fill evenly with crabmeat mixture. </span></li><li><span> Bake 18 to 20 min. or until edges are golden brown and filling is heated through. (I then placed them on paper towels for a few minutes to absorb the extra oil and firm up) Serve warm. Garnish with chopped green onions and sesame seeds, if desired. </span></li></ol> </div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com2tag:blogger.com,1999:blog-8889419455718576483.post-24047505791154081712010-01-24T21:49:00.001-05:002010-02-24T08:44:53.554-05:00We'll call them Franken-Muffins<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnZx06lmeTWKcvEVBCYcRVNkuz0DFOuJNma6QjMjl797GV3yExJ3NJMWHXR58HwisZugvCytUKdsrdOHTd1hyphenhyphenhTDcGl3qSI3fIcnDGJkSA501O_vLZWU1eYx5GtJJe88KByGXKjhIDdyY/s1600-h/IMG_8431.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnZx06lmeTWKcvEVBCYcRVNkuz0DFOuJNma6QjMjl797GV3yExJ3NJMWHXR58HwisZugvCytUKdsrdOHTd1hyphenhyphenhTDcGl3qSI3fIcnDGJkSA501O_vLZWU1eYx5GtJJe88KByGXKjhIDdyY/s320/IMG_8431.JPG" border="0" /></a> </div>I found this GREAT <a href="http://kitchenscraps.ca/2010/01/08/all-or-nothin%E2%80%99-muffin/">post</a> a while ago on tastespotting. It was a basic muffin formula that you adapt for whatever type of muffin you wanted to make, and it gave some suggestions for combinations. But really, give me time to peruse the grocery store and I can come up with my own combination rather easily. And that's just what I did. Introducing, the delicious and rather healthy Franken-muffin. OK, so the name may not work, but my combination of ingredients did!<br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNu0tRT4fkk-GAnvnffkTXtvuptASzdOsWfGhsfTj3r_2b0EFlo7ZU0ua8V9Whn3Px2f4Swbt5wHrMiJQ0zi8zJq3tLxUqi9zk8D8zsEF9ABj8_MjRusb46ZHcqwzTeXxzvlLHb125Nc/s1600-h/IMG_8439.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpNu0tRT4fkk-GAnvnffkTXtvuptASzdOsWfGhsfTj3r_2b0EFlo7ZU0ua8V9Whn3Px2f4Swbt5wHrMiJQ0zi8zJq3tLxUqi9zk8D8zsEF9ABj8_MjRusb46ZHcqwzTeXxzvlLHb125Nc/s320/IMG_8439.JPG" border="0" /></a> </div>Here is MY Version:<br /><strong>Dry ingredients</strong><br />2 cups all-purpose flour<br />2 tsp baking powder<br />1 tsp baking soda<br />1 tsp spice cinnamon<br />1 tsp ground ginger<br />1/2 cup dried cranberries<br />1/2 cup chopped pecans<br /><br /><strong>Wet ingredients</strong><br />1 cup plain yogurt<br />1/4 cup vegetable oil<br />scant 1 cup white sugar<br />1 egg, beaten<br />pinch of salt<br />1 tsp vanilla extract<br />3/4 cups grated zucchini<br />3/4 cups grated apple<br /><br /><strong>PROCEDURE<br /></strong>Preheat oven to 375˚F.<br />Grease a muffin tin (12 count- I needed about 14 muffin cups if they had all been full size, or 12 regular muffins and 12 minis) with grease spray or butter.<br />Get two big bowls. In the first bowl combine the dry ingredients except the dry muffinhancers.<br />In the other bowl combine yogurt, sugar, salt, melted butter, egg and extract. Mix it all up until it’s good and smooth. Now mix in both the wet and dry Muffinhancers and stir to distribute.<br />Make sure your oven is set and the muffin tin is greased up before you combine the wet and dry. It’ll need to happen pretty quickly.<br />Pour the dry mix into the wet bowl and fold gently with a spatula while you count slowly to 15-20. The result should be a very lumpy batter, with frequent dry floury spots. It’s better if it’s not a smooth batter.<br />Now use an ice-cream scoop or just a big spoon to fill the muffin tray evenly. Fill it up almost to the top of the tray. Bake for 20-25 minutes (about 13 minutes for the minis). When they are done, turn it over onto a clean tea towel to let them cool.<br /><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoegBtM6OEC2qx3PAakcqqquqQaoVu48f3v62D6vkfcchN6GhPjVjQXZwI_nohlBH2qEX-_Zx4q78dKIEKDnJw4rCZuiUfdh5Lm_UNbPBFd1uk61JqIqwng4dBhpR0WOwr7XJvXAJQznI/s1600-h/IMG_8440.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoegBtM6OEC2qx3PAakcqqquqQaoVu48f3v62D6vkfcchN6GhPjVjQXZwI_nohlBH2qEX-_Zx4q78dKIEKDnJw4rCZuiUfdh5Lm_UNbPBFd1uk61JqIqwng4dBhpR0WOwr7XJvXAJQznI/s320/IMG_8440.JPG" border="0" /></a> </div>And here is the <a href="http://kitchenscraps.ca/2010/01/08/all-or-nothin%E2%80%99-muffin/">basic formula:</a><br /><strong>Dry ingredients<br /></strong>2 cups all-purpose flour<br />2 tsp baking powder<br />1 tsp baking soda<br />2 tsp spice (cinnamon, cloves, cardamom, ground ginger, ground coriander, etc)<br />1 cup of dry Muffinhancers (can be chopped nuts, dried fruits, toasted coconut, chocolate chips, etc)<br /><br /><strong>Wet ingredients</strong><br />1 cup plain yogurt<br />1/4 cup melted butter (or vegetable oil)<br />1 cup white sugar<br />1 egg, beaten<br />pinch of salt<br />1 tsp vanilla extract<br />1 ½ cups of wet Muffinhancers (can inc: mashed banana, grated zucchini, grated carrots, grated apple, frozen berries, mango puree, chopped up orange, etc)<br /><br /><strong>PROCEDURE</strong><br />Preheat oven to 375˚F.<br />Grease a muffin tin (12 count- I needed about 14 muffin cups if they had all been full size, or 12 regular muffins and 12 minis) with grease spray or butter.<br />Get two big bowls. In the first bowl combine the dry ingredients except the dry muffinhancers.<br />In the other bowl combine yogurt, sugar, salt, melted butter, egg and extract. Mix it all up until it’s good and smooth. Now mix in both the wet and dry Muffinhancers and stir to distribute.<br />Make sure your oven is set and the muffin tin is greased up before you combine the wet and dry. It’ll need to happen pretty quickly.<br />Pour the dry mix into the wet bowl and fold gently with a spatula while you count slowly to 15-20. The result should be a very lumpy batter, with frequent dry floury spots. It’s better if it’s not a smooth batter.<br />Now use an ice-cream scoop or just a big spoon to fill the muffin tray evenly. Fill it up almost to the top of the tray.<br />Bake for 20-25 minutes (about 13 minutes for the minis).<br />When they are done, turn it over onto a clean tea towel to let them cool.<br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjARgjsVXUuokHCs0SR74Tk_ldmmW2Xu-DhHscLU0JYwYDYv9u8rAn9P3O6OBcFNST594QIGRRAnTI0gG2hlj5q5S6IZDVIefVIWM0x7CTOX2u16jCTlmAYye1fengSFNMMMZj5OOdPf4/s1600-h/IMG_8444.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjARgjsVXUuokHCs0SR74Tk_ldmmW2Xu-DhHscLU0JYwYDYv9u8rAn9P3O6OBcFNST594QIGRRAnTI0gG2hlj5q5S6IZDVIefVIWM0x7CTOX2u16jCTlmAYye1fengSFNMMMZj5OOdPf4/s320/IMG_8444.JPG" border="0" /></a> </div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: border; -moz-background-origin: padding; -moz-background-inline-policy: continuous;" align="middle" border="0" /></a></div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com3tag:blogger.com,1999:blog-8889419455718576483.post-287020329592584392009-12-15T21:20:00.004-05:002009-12-15T21:41:41.919-05:00Fettuccine with Creamy Red Pepper-Feta Sauce<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3NP1BIftbZzTUTiegju8d85afRgEjjvkNQA6aOVN9a3uxX9nvmj2M0AWaljHGX0Tx2j8hNDhFbPvuCV5Py_LxKpmvjNEHPVBpW8Pd46BJFr363mtAuMLtjbrCSzJ1WOQLPLpHhuVERg/s1600-h/IMG_7767.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3NP1BIftbZzTUTiegju8d85afRgEjjvkNQA6aOVN9a3uxX9nvmj2M0AWaljHGX0Tx2j8hNDhFbPvuCV5Py_LxKpmvjNEHPVBpW8Pd46BJFr363mtAuMLtjbrCSzJ1WOQLPLpHhuVERg/s320/IMG_7767.JPG" border="0" /></a> </div>Ready for the shock of your (and my) life. The boy really liked this. He ate all of it. Why is this shocking? Let me count the ways:<br />1- red peppers. They are a vegetable. They are also the PRIMARY ingredient here. The boy doesn't eat many vegetables, including bell peppers. He picks around the tiny pepper bits in the <a href="http://tartreform.blogspot.com/2009/09/chicken-caesar-casserole.html">Chicken Caesar Casserole</a>. Yet he ate these<br />2- Feta. Turns out he loves the stuff. He who thought my Greek salad was weird (because it wasn't Caesar with Parmesan) loves feta now. This makes life- and Greek salad making- much easier<br />3- It was fettuccine. The boy likes angel hair/cappellini. I love fettuccine and hate angel hair. Yet again, the boy still liked this.<br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnAquqr4pxRFVio6Uo7ike_lXg2aQpEK9fQylIaVqQsD8Ry7Xn3nqAmbn3sEh6fPObZgJ9R-8lZ8OS3Lnl4kIZfLCPv1Thuh1YuUhN-u89E6uXefdS2m34NarKntWGRCsqX6iWbU5Lgc/s1600-h/IMG_7769.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDnAquqr4pxRFVio6Uo7ike_lXg2aQpEK9fQylIaVqQsD8Ry7Xn3nqAmbn3sEh6fPObZgJ9R-8lZ8OS3Lnl4kIZfLCPv1Thuh1YuUhN-u89E6uXefdS2m34NarKntWGRCsqX6iWbU5Lgc/s320/IMG_7769.JPG" border="0" /></a> </div>Clearly this was some good stuff. And, not terribly bad for you, even with the cheese. Mmmmm, feta cheese....<br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4y3Y38pCSoJo7gulQrb8CHZusABu5SALseXxUdSh4ajk7oNTb79u_mXJ-gyAgBqzf6G9RAauYDOW48Y7JdZR1g8bSI0l1Q-_fdtK9z8hyIfC6oZJ0KaCcoP9EV20abCsLZyOS8phuAo/s1600-h/IMG_7771.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR4y3Y38pCSoJo7gulQrb8CHZusABu5SALseXxUdSh4ajk7oNTb79u_mXJ-gyAgBqzf6G9RAauYDOW48Y7JdZR1g8bSI0l1Q-_fdtK9z8hyIfC6oZJ0KaCcoP9EV20abCsLZyOS8phuAo/s320/IMG_7771.JPG" border="0" /></a> </div><a href="http://www.foodnetwork.com/recipes/ellie-krieger/fettuccine-with-creamy-red-pepper-feta-sauce-recipe/index.html">Fettuccine with Creamy Red Pepper-Feta Sauce</a><br /><ul><li class="ingredient">2 tablespoons olive oil</li><li class="ingredient">1 small onion, chopped</li><li class="ingredient">2 to 3 garlic cloves, peeled and chopped </li><li class="ingredient">1 (16-ounce) jar roasted red peppers, drained and chopped</li><li class="ingredient">1/2 cup low-sodium chicken stock stock (can also use vegetable)<br /></li><li class="ingredient">1 cup crumbled feta cheese or a 6-ounce block</li><li class="ingredient">1 pound whole-wheat fettuccine</li><li class="ingredient">Salt</li><li class="ingredient">Freshly ground black pepper</li><li class="ingredient">2 tablespoons chopped fresh parsley leaves</li></ul> <!--concordance-end--> <p class="instructions">DIRECTIONS</p><p class="instructions">1. Heat the oil in a heavy skillet over medium-high heat. Saute onion and garlic until soft, about 10 minutes. Add roasted peppers and saute until heated through. Remove from heat and let cool slightly. Place mixture in the bowl of a food processor with stock and all but 2-4 tablespoons of the feta (recipe says 2, but I really like having more feta on top, so omit more now). Process until combined and smooth, about 30 seconds.<br /></p><p class="instructions">2. Cook pasta according to package directions. Drain, reserving 1/2 cup pasta water. Toss pasta with sauce (or as much sauce as you want. I don't think I added all the sauce), adding pasta water by the tablespoon, if needed. Sauce should cling nicely to pasta. Season with salt and pepper, to taste. Divide among pasta bowls. Sprinkle with parsley and remaining feta cheese. </p><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6MPk-Xo7E7vSCdKQBFuTlKV0B6CbRiEcUrrmfU0M_zwkmG3KnQpSBQaxXXX7bCz46HHLpmjRIayFChXqGRVRoG5pkmkQM0usNbEZgVKQlQxMMmHqyC8xTnrMl6WdFubem6Oh2gdCLds/s1600-h/IMG_7773.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6MPk-Xo7E7vSCdKQBFuTlKV0B6CbRiEcUrrmfU0M_zwkmG3KnQpSBQaxXXX7bCz46HHLpmjRIayFChXqGRVRoG5pkmkQM0usNbEZgVKQlQxMMmHqyC8xTnrMl6WdFubem6Oh2gdCLds/s320/IMG_7773.JPG" border="0" /></a> </div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com3tag:blogger.com,1999:blog-8889419455718576483.post-37269505105584833592009-12-13T20:59:00.008-05:002010-03-20T20:36:53.312-04:00Pineapple Upside Down Cake<span style="font-size:100%;"><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3rAnFji6ixIIfwZzak27lVBmlk70i-RdO-KpldKpme2H-M_417R4cCVQOrokV_3nRt_vmepKn1BEJ393k1DTok2FIRgLxp0yWfWRWO1W0vLA6IwqMor8PcpEyHs-H2a3-M6u1AWW2oVE/s1600-h/IMG_7935.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3rAnFji6ixIIfwZzak27lVBmlk70i-RdO-KpldKpme2H-M_417R4cCVQOrokV_3nRt_vmepKn1BEJ393k1DTok2FIRgLxp0yWfWRWO1W0vLA6IwqMor8PcpEyHs-H2a3-M6u1AWW2oVE/s320/IMG_7935.JPG" alt="" id="BLOGGER_PHOTO_ID_5414912404114919058" border="0" /></a></span><span style="font-size:100%;">
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<br /><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRqVpI3X56LbvN5BiujqkKtOOBJEiOQanAOezVdPjP8yi9d6DnSTwaNRYjEqepoZsUH-PkgH05x54SPW6XXhCAgum5gdtJMkh6N7uNsBQWMOr2o0zXbFODvzRAXF15BSgfv-FBwoYfzc/s1600-h/IMG_7871.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZRqVpI3X56LbvN5BiujqkKtOOBJEiOQanAOezVdPjP8yi9d6DnSTwaNRYjEqepoZsUH-PkgH05x54SPW6XXhCAgum5gdtJMkh6N7uNsBQWMOr2o0zXbFODvzRAXF15BSgfv-FBwoYfzc/s320/IMG_7871.JPG" alt="" id="BLOGGER_PHOTO_ID_5414912286894001186" border="0" /></a></span><span style="font-size:100%;"><span style="font-family:georgia;">You know it is finals time when: I randomly decide to poke my head out of my study hole and post.</span>
<br />
<br /><span style="font-family:georgia;">This summer some friends and I initiated a dinner club. Each month 1 of us would host a dinner, come up with a theme and assign menu items. This was the dessert for out Mexican themed night (more Cal-Mex, but I certainly did not mind!). I was terrified it wouldn't work out and I would be left with a 9x13 pan of ick and no dessert to bring. </span></span><span style="font-size:100%;"><span style="font-family:georgia;">Thankfully I was TERRIBLY wrong, and I had a 9x13 pan of deliciousness and a great dessert for my dinner club.</span></span><span style="font-size:100%;"><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWvbTLVbKKAR1azP8sDNRyCMcpWoHX_HQ3f-WaNsO5DgPC_H8kwQZScAWRT0SJQhUKtt2EwVq-hUNWOJqfR6fM2YZ7sYQPtF5memnDn0E4UCc-wtkytreCzjUBS5d7hAxd20QQ-upEWc/s1600-h/IMG_7901.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWvbTLVbKKAR1azP8sDNRyCMcpWoHX_HQ3f-WaNsO5DgPC_H8kwQZScAWRT0SJQhUKtt2EwVq-hUNWOJqfR6fM2YZ7sYQPtF5memnDn0E4UCc-wtkytreCzjUBS5d7hAxd20QQ-upEWc/s320/IMG_7901.JPG" alt="" id="BLOGGER_PHOTO_ID_5414912306053615698" border="0" /></a></span><span style="font-size:100%;"><span style="font-family:georgia;"></span></span><span style="font-size:100%;"><span style="font-family:georgia;">Sadly, my dear friend and dinner club peer, Sam, is leaving for the Big Apple, so dinner club will likely fall to the way-side. If anyone in the No.VA area wants in to take her spot, let me know ;)</span>
<br /></span><span style="font-size:100%;"><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisojPGVeEkmqy_7wSzzC1BLaCSm1nMXQw-c_TBUI3unCis_67JD7C4N7zbXBGMLa4CaZr11MVwL8nM3_7O8qXoKkCHd_v75oIwZh6btkos1ZZ9KMk9-xBUoggSQOe3lNADj3oYNwtxUpM/s1600-h/IMG_7881.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisojPGVeEkmqy_7wSzzC1BLaCSm1nMXQw-c_TBUI3unCis_67JD7C4N7zbXBGMLa4CaZr11MVwL8nM3_7O8qXoKkCHd_v75oIwZh6btkos1ZZ9KMk9-xBUoggSQOe3lNADj3oYNwtxUpM/s320/IMG_7881.JPG" alt="" id="BLOGGER_PHOTO_ID_5414912293059432482" border="0" /></a></span>
<br /><span style="font-size:100%;"><a style="font-family: georgia;" href="http://www.laughingduckgardens.com/ldblog.php/2008/10/28/pineapple-upside-down-cake-for-150/">Pineapple Upside Down Cake</a>
<br />from laughingduckgardens.com
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<![endif]--> <ul type="disc" style="font-family:georgia;"><li class="MsoNormal" style="line-height: normal;"><span style="font-size:100%;"><i><span style="">canola oil to grease the pan</span></i></span><span style="font-size:100%;"><o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size:100%;"><i><span style="">12 tablespoons (i.e. 1.5 sticks) of unsalted butter (<u>not</u> margarine), soften to room temperature, and divided into 9 T for the caramel/topping and 3 T for the batter</span></i></span><span style="font-size:100%;"><o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size:100%;"><i><span style="">1.5 cups brown sugar</span></i></span><span style="font-size:100%;"><o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size:100%;"><i><span style="">12pineapple rings - about 1-2 15-oz cans pineapple rings in juice (not in syrup) </span></i></span><span style="font-size:100%;"><o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size:100%;"><i><span style="">4oz (1/2 of 8 oz jar) jar maraschino cherries, pitted and stemmed</span></i></span><span style="font-size:100%;"><o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size:100%;"><i><span style="">1/2 cup + 1 Tablespoons of whole milk</span></i></span><span style="font-size:100%;"><o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size:100%;"><i><span style="">Skimpy 1/2 <span style=""> </span>cup canola oil</span></i></span><span style="font-size:100%;"><o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size:100%;"><i><span style="">1 teaspoons strong vanilla extract</span></i></span><span style="font-size:100%;"><o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size:100%;"><i><span style="">1.5 <span style=""> </span>cups + 3 tablespoon of all purpose flour </span></i></span><span style="font-size:100%;"><o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size:100%;"><i><span style="">2 teaspoons baking powder</span></i></span><span style="font-size:100%;"><o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size:100%;"><i><span style="">3/4 teaspoon salt</span></i></span><span style="font-size:100%;"><o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size:100%;"><i><span style="">Heaping 1 cup sugar</span></i></span><span style="font-size:100%;"><o:p></o:p></span></li><li class="MsoNormal" style="line-height: normal;"><span style="font-size:100%;"><i><span style="">3 eggs</span></i></span><span style="font-size:100%;"><o:p></o:p></span></li></ul> <p class="MsoNormal" style="line-height: normal;font-family:georgia;"><span style="font-size:100%;">Instructions:</span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; line-height: normal;font-family:georgia;"><!--[if !supportLists]--><span style="font-size:100%;"><span style="">1.<span style=""> </span></span></span><!--[endif]--><span style="font-size:100%;">Turn oven on to a temperature of 350 F<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; line-height: normal;font-family:georgia;"><!--[if !supportLists]--><span style="font-size:100%;"><span style="">2.<span style=""> </span></span></span><!--[endif]--><span style="font-size:100%;">Oil the pan with a pastry brush (or your fingers) using up to 2 tablespoons of the canola oil. Make sure to get the corners and sides well. Do not be stingy as you want the cake to unmold easily. Roughly chop 9 tablespoons of butte</span><span style="font-size:100%;">r <span style=""> </span>and scatter at the bottom of pan. Put pan in oven while it’s preheating. Keep an eye on it, and take it out of the oven as soon as butter is melted. It should do so before the oven reaches 350 F. Put the remaining 3 tablespoons of butter in a very large bowl on the stove where it’s warm to help it soften.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; line-height: normal;font-family:georgia;"><!--[if !supportLists]--><span style="font-size:100%;"><span style="">3.<span style=""> </span></span></span><!--[endif]--><span style="font-size:100%;">Sprinkle the bottom of the pan with the brown sugar evenly, again making sure to reach all sides and corner. Lift the pineapple slices from the juice (reserve the juice) and arrange them in a grid pattern. Sprinkle 3 tablespoons of the pineapple juice over. Sp</span><span style="font-size:100%;">rinkle 1TBSP of maraschino liquid from the jar over the pineapple. You could push one cherry in the center of each ring now, if you want, but they’ll look better if you do this after the cake has been baked.</span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; line-height: normal;font-family:georgia;"><!--[if !supportLists]--><span style="font-size:100%;"><span style="">4.<span style=""> </span></span></span><!--[endif]--><span style="font-size:100%;">In a bowl, combine milk, the skimpy 1/2 cup canola oil and vanilla. In another bowl, sift together flour, baking powder and salt.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; line-height: normal;font-family:georgia;"><!--[if !supportLists]--><span style="font-size:100%;"><span style="">5.<span style=""> </span></span></span><!--[endif]--><span style="font-size:100%;">In the very large bowl where you set it to soften, beat together the remaining 3 tablespoons of butter (which should be very soft by now) and the sugar until light and pale lemon colored. It will look “mealy”. Beat in the eggs, one by one, then add the milk mixture, and the flour mixture (1 cup at a time) beating well after each addition. Pour batter over the pineapple rings, smoothing it out as necessary. It may look</span><span style="font-size:100%;">s like there is no enough batter: there is!</span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; line-height: normal;font-family:georgia;"><!--[if !supportLists]--><span style="font-size:100%;"><span style="">6.<span style=""> </span></span></span><!--[endif]--><span style="font-size:100%;">Bake in the preheated oven until cake is golden and a toothpick or skewer comes out clean. I am not sure how long exactly, I believe about 40 min-1 hour ( I did not keep good track of time). It Will be about this color:</span><span style="font-size:100%;"><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBdnxSyLrm7SAw_CaicXw9F9oTmQottVjGtHBKQCqahbDb42kVZcVXb0RSVu6Y_kZekLOxWAfEnhy2l4A10xrOpfqIzE6KQfPw5A7KVhkZenenDW4GtsHPTXzyBYTtVWbdrfOnpbbIvQ/s1600-h/IMG_7846.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCBdnxSyLrm7SAw_CaicXw9F9oTmQottVjGtHBKQCqahbDb42kVZcVXb0RSVu6Y_kZekLOxWAfEnhy2l4A10xrOpfqIzE6KQfPw5A7KVhkZenenDW4GtsHPTXzyBYTtVWbdrfOnpbbIvQ/s320/IMG_7846.JPG" alt="" id="BLOGGER_PHOTO_ID_5414912280194889394" border="0" /></a></span></p><p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; line-height: normal;font-family:georgia;"><span style="font-size:100%;">Remove from oven, let cool until you feel comfortable handling the pan.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; line-height: normal;font-family:georgia;"><!--[if !supportLists]--><span style="font-size:100%;"><span style="">7.<span style=""> </span></span></span><!--[endif]--><span style="font-size:100%;">Now comes the tricky part: inverting the cake. Position the cake inside a rimmed cookie sheet (rim facing up). Put another rimmed cookie sheet on top of the cake (rim facing down). The cake is now sandwiched between two rimmed cookie sheet. Clamp the two cookie sheets together and invert the cake quickly and decisively but carefully. Remove the pan from the cake carefully. If necessary, use a spatula to remove any stuck ring and put it back on the cake. Scrape any caramel from the pan and put it on the cake.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; line-height: normal;font-family:georgia;"><!--[if !supportLists]--><span style="font-size:100%;"><span style="">8.<span style=""> </span></span></span><!--[endif]--><span style="font-size:100%;">Push one cherry in the center of each ring.<o:p></o:p></span></p> <p class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in; line-height: normal;font-family:georgia;"><!--[if !supportLists]--><span style="font-size:100%;"><span style="">9.<span style=""> </span></span></span><!--[endif]--><span style="font-size:100%;">Let cool and cut into squares, one for each ring</span><span style="font-size:100%;"><a style="font-family: georgia;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-5FnfGoiaLrx2JARhFPPeB8wx_KVb_vKkVzcDTL2A3DkFkZrR-nhd9uH9Y9uEgHIFG1lkpHzsWp-7bKGOjtuN2WXadXfC5wY6niowDvwwwICun5tNFmTSYMiD2nygWL-zaYj_8LynMg/s1600-h/IMG_7894.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7-5FnfGoiaLrx2JARhFPPeB8wx_KVb_vKkVzcDTL2A3DkFkZrR-nhd9uH9Y9uEgHIFG1lkpHzsWp-7bKGOjtuN2WXadXfC5wY6niowDvwwwICun5tNFmTSYMiD2nygWL-zaYj_8LynMg/s320/IMG_7894.JPG" alt="" id="BLOGGER_PHOTO_ID_5414912297363718498" border="0" /></a></span></p><span style="font-size:100%;">
<br /></span>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com2tag:blogger.com,1999:blog-8889419455718576483.post-24324287678557634202009-09-15T14:26:00.005-04:002010-04-18T12:44:24.509-04:00Pesto Chicken Packets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8g61V5j4VXIJnNxNs-RPG-xX3eCuzzyRf1hXrUyBRF_vfeRL5IY-Qkt52-ebsZx2Y5HfNXKuZ5FguqAxBSvFOiMIjJdmTydjFGgxEWwLRwf_TauyIz-ALO9TIfmw8mrdvBbZiLQuDKiU/s1600-h/IMG_7695.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8g61V5j4VXIJnNxNs-RPG-xX3eCuzzyRf1hXrUyBRF_vfeRL5IY-Qkt52-ebsZx2Y5HfNXKuZ5FguqAxBSvFOiMIjJdmTydjFGgxEWwLRwf_TauyIz-ALO9TIfmw8mrdvBbZiLQuDKiU/s320/IMG_7695.JPG" alt="" id="BLOGGER_PHOTO_ID_5381764834996570578" border="0" /></a>This summer the boy and I went camping with a friend from college and his friends. These have to have been some of the nicest, most patient people. You see, and this is embarrassing, I hadn't been camping since girl scouts. Clearly I had no clue what to expect or what to do, but these wonderful people helped me survive, and even enjoy, my first camping trip as a person over the age of 10.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1CFphJwzMwRniIpnL_LDM3LzCOoTXkVP43cE1WH2EEab1-HjNas2ZIwGtmp1aeK2ykn9yXmmerrVaXaBEvY8yAWZVV5Ro1wG7sk2yIAB9iwo-YAEn2RhvxWQCiCaWRXYLYNfBsZnlxg/s1600-h/IMG_7733.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1CFphJwzMwRniIpnL_LDM3LzCOoTXkVP43cE1WH2EEab1-HjNas2ZIwGtmp1aeK2ykn9yXmmerrVaXaBEvY8yAWZVV5Ro1wG7sk2yIAB9iwo-YAEn2RhvxWQCiCaWRXYLYNfBsZnlxg/s320/IMG_7733.JPG" alt="" id="BLOGGER_PHOTO_ID_5381764844297739586" border="0" /></a>Don't worry, I'm not here just to tell you about my trip, but also the food. I knew going into it that there would be roasted marshmallows and s'mores. And there were indeed marshmallows and s'mores galore. Loved it!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJb9T3R_1yMBJ9JhRSwli3ddn5wgtgNwMmsljlq-NtNwY3oUQX7o3K1EksDp8NnRIe_OmQicOdBT8ii1u0b81T6OmS_BdSNCQv7dfXcV9-F5TCWK5vgFg9iDzW6sDyu_JFsxeaQLEUq3g/s1600-h/IMG_7712.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJb9T3R_1yMBJ9JhRSwli3ddn5wgtgNwMmsljlq-NtNwY3oUQX7o3K1EksDp8NnRIe_OmQicOdBT8ii1u0b81T6OmS_BdSNCQv7dfXcV9-F5TCWK5vgFg9iDzW6sDyu_JFsxeaQLEUq3g/s320/IMG_7712.JPG" alt="" id="BLOGGER_PHOTO_ID_5381764825693478866" border="0" /></a>So perhaps those marshmallows were a tad too toasty, but you get the point.<br /><br />The way we did food is we had a different couple make dinner for everyone each night. After a REALLLLLY long drive, the boy and I were welcomed to camp by bratwurst and steaks. The next night was our turn to cook. By "our turn" I mean "my turn"- but I wouldn't have it any other way.<br /><br />I had made a Caesar-pesto pasta salad and snickerdoodles before we left home, so I only needed to make the main meal on site. To go with the pasta salad (which I will post next time I make it), I made Pesto Chicken Packets from Rachael Ray. Chicken, zucchini (and in my version squash), tomatoes, green onion and pesto baked or grilled in individual serving aluminum foil packets.I apologize, as good as these were, I just could not for the life of me get a good picture. The lighting as well as my hunger did not support a great photo shoot! You will just have to trust me that everyone liked it, or check out the professional picture on Rachael Ray's <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Pesto-Chicken-Grill-Packets">website</a>.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0Co3Qtmj811o7OuuigN7_o_60I0Ai-a6dq2L8LX-8tHvv6D03YplQWv-5ni2BIxbDHnJdBO4CRKm_DZvPZ1lvys4wOd2zJFseV_Us8jpPUQda8k-LWX9ij1VOYIy9CCVE7kFgLDImgs/s1600-h/IMG_7703.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0Co3Qtmj811o7OuuigN7_o_60I0Ai-a6dq2L8LX-8tHvv6D03YplQWv-5ni2BIxbDHnJdBO4CRKm_DZvPZ1lvys4wOd2zJFseV_Us8jpPUQda8k-LWX9ij1VOYIy9CCVE7kFgLDImgs/s320/IMG_7703.JPG" alt="" id="BLOGGER_PHOTO_ID_5381764818460442322" border="0" /></a>***UPDATE: I have since made these for a friend and was able to get slightly better pictures. The aluminum foil is still not a great photography medium, but at least this time I had light and more time. See the pictures below. ALSO I have added comments to the recipe where I adjusted stuff***<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMd_RYYolsgBdVllBYIEAMKiTZWifUn1bZ-FJ4lVDGeiLtVqH_CXmOgaYv0mu8bV1FQl2bXp85ZpeYvWj4kHnEtaHnEcJ_4_qaZWQ6qBJMp_ntjP4Z3C1F5s3DJzrVPYkU4Qr-QcMkMPc/s1600/IMG_9069.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMd_RYYolsgBdVllBYIEAMKiTZWifUn1bZ-FJ4lVDGeiLtVqH_CXmOgaYv0mu8bV1FQl2bXp85ZpeYvWj4kHnEtaHnEcJ_4_qaZWQ6qBJMp_ntjP4Z3C1F5s3DJzrVPYkU4Qr-QcMkMPc/s320/IMG_9069.JPG" alt="" id="BLOGGER_PHOTO_ID_5461517362376422434" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNjeilNKmpNZjArC4RJR_eQvvLZc7ZKIVfglcRGWk5xUA-1OGZnvcBXFMdHE5IYttW1cadxEIWvrheTGoUwZguhriqNSNFZXmE1wBIDUTOzf3tSFr_GuAAv-mjx0ZPmjUUFPfXcwJeEY/s1600/IMG_9070.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNjeilNKmpNZjArC4RJR_eQvvLZc7ZKIVfglcRGWk5xUA-1OGZnvcBXFMdHE5IYttW1cadxEIWvrheTGoUwZguhriqNSNFZXmE1wBIDUTOzf3tSFr_GuAAv-mjx0ZPmjUUFPfXcwJeEY/s320/IMG_9070.JPG" alt="" id="BLOGGER_PHOTO_ID_5461517366326828706" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pJ2d7114OItnT2NgZI0zt3O8kCvCrtPXS92ncMngJrxu9Euxhg5aKoAzdM-UW8-3Ymyi7tZvtXEfhGEzDWteWBiNEMIoUWna9iUPWjSlmdeDExM8vq-2oNe07vwSXaEBCU6HZZ8QzOI/s1600/IMG_9071.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pJ2d7114OItnT2NgZI0zt3O8kCvCrtPXS92ncMngJrxu9Euxhg5aKoAzdM-UW8-3Ymyi7tZvtXEfhGEzDWteWBiNEMIoUWna9iUPWjSlmdeDExM8vq-2oNe07vwSXaEBCU6HZZ8QzOI/s320/IMG_9071.JPG" alt="" id="BLOGGER_PHOTO_ID_5461517374587882946" border="0" /></a><a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Pesto-Chicken-Grill-Packets">Pesto Chicken Packets</a><br />4 servings<br /><ul><li> Extra-virgin olive oil, for drizzling (TIP- do not use; the pesto will give off a fair amount of oil during cooking)<br /></li><li> 4 skinless, boneless chicken breast cutlets </li><li> Salt and pepper </li><li> 1 cup pesto (don't use nearly this much) </li><li>1 zucchini, thinly sliced</li><li>1 yellow squash thinly sliced<br /></li><li> 4 plum tomatoes, chopped (or about a pint of grape tomatoes halved) </li><li> 8 scallions, trimmed (and cut into 1/2- 1" sections) </li></ul> <div class="directions"> <h4>Directions:</h4> <ol><li><p> Preheat a grill to medium or oven to 450. Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon (or no) olive oil into the center of each sheet. </p></li><li><p> Season the chicken with salt and pepper. Lay 1 piece of chicken in the center of each sheet and spread (from 2 teaspoons to) 1 tablespoon pesto on top. </p></li><li><p> Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 2 tablespoons (no more than 1tsp) pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal. </p></li><li><p> Cover and grill over indirect heat or bake the packets for 25 minutes. Remove from the grill or oven and open carefully.</p></li><li>Serve with rice or pasta to absorb the extra juices. (also GREAT with garlic bread-put the tomato bits on the garlic bread and it is DELICIOUS)<br /></li></ol> </div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com0tag:blogger.com,1999:blog-8889419455718576483.post-56361577732541153092009-09-15T08:20:00.003-04:002009-09-15T11:43:52.165-04:00Hostess Cupcake Cake- The Success<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMyTE7FWy_htXMP_UuitBw2X6G-q43gpw5l-36FrtMSjikLPkb9r7JJplcUxRyr7ODKcT-6CCjTRTyscHN_Qzj-F9xHi6zOa7KYKfbYQd0RmdAh3MzawTeBCkKE8B0hG0AI3_ZuuZ77Bw/s1600-h/IMG_7209.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMyTE7FWy_htXMP_UuitBw2X6G-q43gpw5l-36FrtMSjikLPkb9r7JJplcUxRyr7ODKcT-6CCjTRTyscHN_Qzj-F9xHi6zOa7KYKfbYQd0RmdAh3MzawTeBCkKE8B0hG0AI3_ZuuZ77Bw/s320/IMG_7209.JPG" border="0" /></a><br /><div style="text-align: left;">This one is digging back in the archives. The "Sam" in question has a March birthday. Yes, a little late. But, well worth it. This is the <a href="http://tartreform.blogspot.com/2008/03/hostess-cupcake-cake.html">(in)famous hostess cupcake cake</a>- but this year it stood!!<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qXxFHj0x87pRscMutsbQkgiLqmR75sQcx6V3yHcl0dgvitXbEd-UPwK4dkCe_fsEMwn_ndnX8jfksSpE1Ok4UpFogdxLZSK26xu4u9kHHShKE58dx9cU1pGh8mCmMwHpazJqO-LeEco/s1600-h/IMG_7193.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qXxFHj0x87pRscMutsbQkgiLqmR75sQcx6V3yHcl0dgvitXbEd-UPwK4dkCe_fsEMwn_ndnX8jfksSpE1Ok4UpFogdxLZSK26xu4u9kHHShKE58dx9cU1pGh8mCmMwHpazJqO-LeEco/s320/IMG_7193.JPG" border="0" /></a> </div>This year, I made a 3 layer cake instead of a 4 layer cake. I was also REALLLLLLY careful in how I made sure the cakes exited their pans. I sprayed the pans with a lot of pam and then tried coating them in a LOT of either flour or cocoa powder. You can see the difference between the cakes covered in cocoa and the coke covered in flour. I far prefer the appearance of the chocolate cakes coated in cocoa, the flour would be better for a vanilla cake. I also made sure to cool the cakes a good bit before taking them out of the pan and to keep them on COMPLETELY flat surfaces (meaning no dinner plates, etc).<br /><br />I only removed the center of the middle cake, and I had already chosen the sturdiest looking cake as the middle one.<br /><br />And it stood. And it was good. And we rejoiced.<br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnnaNOmWCMjroETer8Cwbws2IEWJIOB4sPqq6sm22tLohiTFnET0dzWze3J9nOtmiTEVrx1Moje63tT0okP1pN_0sN94qYMrRs6-fzApV_2MEvAXoiWQOuAI1ePiD38-4JjQVDkXxd4ew/s1600-h/IMG_7204.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnnaNOmWCMjroETer8Cwbws2IEWJIOB4sPqq6sm22tLohiTFnET0dzWze3J9nOtmiTEVrx1Moje63tT0okP1pN_0sN94qYMrRs6-fzApV_2MEvAXoiWQOuAI1ePiD38-4JjQVDkXxd4ew/s320/IMG_7204.JPG" border="0" /></a> </div><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykOgzr5h-4V2w_tK45dAjTcN3NDjw9djiGTcEpRhRTpTT8WbZMFwIe9uvbXFoBDkuh9uSWcokVTujEQurXCE-fm9EwK6PXc4c02TZD77fg0TUKhB1deE1UdAAq3f4dM2q4-qL1TxN7-k/s1600-h/IMG_7245.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjykOgzr5h-4V2w_tK45dAjTcN3NDjw9djiGTcEpRhRTpTT8WbZMFwIe9uvbXFoBDkuh9uSWcokVTujEQurXCE-fm9EwK6PXc4c02TZD77fg0TUKhB1deE1UdAAq3f4dM2q4-qL1TxN7-k/s320/IMG_7245.JPG" border="0" /></a><br /><div style="text-align: left;">For the recipe, see <a href="http://tartreform.blogspot.com/2008/03/hostess-cupcake-cake.html">here</a>. Multiply the cake recipe by 1.5 to make 3 round cakes. Fill with the vanilla filling, but use frosting or filling in between the layers (I did one of each). Go heavy on the frosting in between layers (for flavor and making sure it stays together).<br /><br />Enjoy<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-EkWxsX9r81r_g-ZZaEdA1daT-dnHYn9xiFW19feeVmjN-fgW5C_nop-SUKk-2khce8cCJYIU1-8hCgIIlqz0KEzEZ5MPy0bomLhm3i0dgMBV90MASRHVo072KBKaUQKtSamDX-nxd9o/s1600-h/IMG_7250.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-EkWxsX9r81r_g-ZZaEdA1daT-dnHYn9xiFW19feeVmjN-fgW5C_nop-SUKk-2khce8cCJYIU1-8hCgIIlqz0KEzEZ5MPy0bomLhm3i0dgMBV90MASRHVo072KBKaUQKtSamDX-nxd9o/s320/IMG_7250.JPG" alt="" id="BLOGGER_PHOTO_ID_5381668469323865890" border="0" /></a> </div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><br /></a></div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com2tag:blogger.com,1999:blog-8889419455718576483.post-54510265375632977352009-09-13T22:17:00.000-04:002009-09-13T22:18:00.258-04:00Black Bottom Cupcakes<div style="margin: 0px auto 10px; text-align: center;"><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjml_42CvCTHOuZC_aNNOSmwviciiGyHCE600NsswMQlCXYoe4VNVn9d5WlAVz-uImxAm437By_DJEAHinhBaXnlMv7hbLesMXrzbHDYi1NzonX08dKUralxKxUBPUkT_PGSFJzVftkUdc/s1600-h/IMG_6974.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjml_42CvCTHOuZC_aNNOSmwviciiGyHCE600NsswMQlCXYoe4VNVn9d5WlAVz-uImxAm437By_DJEAHinhBaXnlMv7hbLesMXrzbHDYi1NzonX08dKUralxKxUBPUkT_PGSFJzVftkUdc/s320/IMG_6974.JPG" border="0" /></a><br /><div style="text-align: left;">I've made 2 versions of the black bottom cupcake and these were by far my favorite. The other was not nearly dark enough or chocolatey enough to balance the cream cheese center. These were perfect- as most things by David Lebovitz and Smitten Kitchen are. They were a soft, rich, sweet chocolate cupcake, balanced by a firm, tart cheese cake filling. Phenomenal.<br /></div> </div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudOG3O0AC6d7uYQKxioXqoGxk_gB6knvlKppTY2xPdUEIYfge_tViWX_QCuCRrS-B9ilJ5sVnTR7Uq-drIRmj0_IFyWdWubwb73nK9t7j-QTuQKNH1SO8cRf9cPVmnOdf2QFOYus6lrw/s1600-h/IMG_6941.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudOG3O0AC6d7uYQKxioXqoGxk_gB6knvlKppTY2xPdUEIYfge_tViWX_QCuCRrS-B9ilJ5sVnTR7Uq-drIRmj0_IFyWdWubwb73nK9t7j-QTuQKNH1SO8cRf9cPVmnOdf2QFOYus6lrw/s320/IMG_6941.JPG" border="0" /></a> </div>My more recent attempt was while I did not have internet access, but did have a Rachael Ray magazine which featured a similar cupcake. I used her version, but, as I previously mentioned, was not impressed. The people I baked for still loved it, but I did not. What can I say? I'm picky.<br /><div style="margin: 0px auto 10px; text-align: center;"><div style="margin: 0px auto 10px; text-align: center;"> </div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1LFJKLxPK_00K0FOFQuSvocsedF4LBmWHyqbOb49qKY_35AYXuiXbnBWVNkHqUvE7ZmaZ2q2wC57tPSeoI-VjfiuyW9oCaMyCpbKanqImgPK83Ls0Wtu5RUQSz011ayi2beHKLtQupI/s1600-h/IMG_6966.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc1LFJKLxPK_00K0FOFQuSvocsedF4LBmWHyqbOb49qKY_35AYXuiXbnBWVNkHqUvE7ZmaZ2q2wC57tPSeoI-VjfiuyW9oCaMyCpbKanqImgPK83Ls0Wtu5RUQSz011ayi2beHKLtQupI/s320/IMG_6966.JPG" border="0" /></a> </div><p><a href="http://smittenkitchen.com/2007/06/pot-bellies-black-bottoms/"><b>Black-Bottom Cupcakes</b></a></p> <p>Yield: approx 12 full-size cupcakes</p> <p>For the filling:<br />8 ounces cream cheese, at room temperature<br />1/3 cup granulated sugar<br />1 large egg, at room temperature<br />2 ounces chocolate chips</p> <p>For the cupcakes:<br />1 1/2 cups all-purpose flour<br />1 cup firmly packed light brown sugar<br />5 tablespoons cocoa powder<br />1 teaspoon baking soda<br />1/4 teaspoon salt<br />1 cup water<br />1/3 cup vegetable oil<br />1 tablespoon white or cider vinegar<br />1 teaspoon vanilla extract</p> <p>Make the filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chocolate chips. Set aside.</p> <p>Make the cupcakes:<br />1. Adjust the rack to the center of the oven and preheat to 350°F. Line the muffin tin with paper muffin cups.<br />2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.<br />3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth.<br />4. Divide the batter among the muffin cups- about 1/2 way full. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, but still leave some room to puff.<br />5. Bake for 25 minutes, or until the tops are slightly golden brown.<br /></p><div style="margin: 0px auto 10px; text-align: center;"> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ABuzq1vblP4sf-ZaYUqt_arLvfHH1PY3BUVscP-ShRhskdsDWUg6VaLUCfZrxFj6wCROtJnaGDaZRd1x8xLiC0XhalL8yN-6VstJ-HcaIwA8u02hRHjh8a7_cub6uFiVJ9ok3QlqEKE/s1600-h/IMG_6967.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ABuzq1vblP4sf-ZaYUqt_arLvfHH1PY3BUVscP-ShRhskdsDWUg6VaLUCfZrxFj6wCROtJnaGDaZRd1x8xLiC0XhalL8yN-6VstJ-HcaIwA8u02hRHjh8a7_cub6uFiVJ9ok3QlqEKE/s320/IMG_6967.JPG" border="0" /></a></div>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com1tag:blogger.com,1999:blog-8889419455718576483.post-42595605562844415752009-09-13T21:52:00.000-04:002009-09-13T21:53:01.332-04:00Chicken Caesar Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV029PTt7q84TUCMsiCT2vsNcJo7s7Mvk467QRmkPSUo6u_OGOiKOK8ED7538DkDf6O7KgMhLr6WNatkAbl_1mJ7InAt2Ej2XUugpO8ljEPdt1WzGjjfFaHFxmpC_ZEYp8MJr2yjhgFQk/s1600-h/IMG_7048.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV029PTt7q84TUCMsiCT2vsNcJo7s7Mvk467QRmkPSUo6u_OGOiKOK8ED7538DkDf6O7KgMhLr6WNatkAbl_1mJ7InAt2Ej2XUugpO8ljEPdt1WzGjjfFaHFxmpC_ZEYp8MJr2yjhgFQk/s320/IMG_7048.JPG" alt="" id="BLOGGER_PHOTO_ID_5304229340121576690" border="0" /></a>Much like my <a href="http://tartreform.blogspot.com/2008/07/harlequin-chicken.html">Harlequin Chicken</a>, this is one of those recipes that I kept putting off making. I felt like I wasn't in the mood, or it took too much time, or something, but it kept being put off. Finally I made it and I am glad I did. It was delicious. Last night I even had a huge craving for it! It was so good!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1fPcc5xA_YcTSxjYl3TORRdOzRKtuTlMpMT_YKDlY01GD3whcvjULJkWSXzT0yN9LcswVq2kWeyi_trZEiwlnp8VFojpI6ycqR_dn9fJBXvDB38IYmwY38rtjhfViYEIVYd-AShfERQ/s1600-h/IMG_7054.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz1fPcc5xA_YcTSxjYl3TORRdOzRKtuTlMpMT_YKDlY01GD3whcvjULJkWSXzT0yN9LcswVq2kWeyi_trZEiwlnp8VFojpI6ycqR_dn9fJBXvDB38IYmwY38rtjhfViYEIVYd-AShfERQ/s320/IMG_7054.JPG" alt="" id="BLOGGER_PHOTO_ID_5304229340437461186" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmqnAY_pha05NPPpSlaMUTGimgsAH7Fj1l5vO7ivB43prciI_6-6dGN4VkmL1lLHItbyiYwGyKGNlk19bdh2yCbKnCGaQjvEnKj3Ib6o9F-tos7YS7doVZ5qoXgvOVUUefFLEv3YTTC0/s1600-h/IMG_7055.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOmqnAY_pha05NPPpSlaMUTGimgsAH7Fj1l5vO7ivB43prciI_6-6dGN4VkmL1lLHItbyiYwGyKGNlk19bdh2yCbKnCGaQjvEnKj3Ib6o9F-tos7YS7doVZ5qoXgvOVUUefFLEv3YTTC0/s320/IMG_7055.JPG" alt="" id="BLOGGER_PHOTO_ID_5304229332894010578" border="0" /></a><a href="http://www.momsbudget.com/freezerrecipes/caesarchicken.html">Caesar Chicken Casserole</a><br /><p><span style="font-family:Arial, Helvetica, sans-serif;">2-3 chicken breasts, cooked, cut into 1/2" to 1" pieces<br /> 1/2 cup bell pepper, chopped<br /> 1/2 cup green onions, chopped<br /> 1/3 cup light creamy caesar dressing<br /> 1/2 cup chicken broth<br /> 1 1/2 cups Mozzarella cheese, grated<br /> 1 12-oz package tubed pasta (such as penne), cooked and drained<br /> 1/2 cup croutons<br /></span></p> <p><span style="font-family:Arial, Helvetica, sans-serif;">Combine all ingredients but croutons. Pour into a 2 quart baking dish or about 5 small aluminum grill pans. Crush croutons and sprinkle on top. Allow to cool and freeze, or continue to next step.<br /></span></p> <span style="font-family:Arial, Helvetica, sans-serif;">From freezer: Thaw casserole. Bake in 350F preheated oven for 30 minutes or until topping is browned and casserole is bubbly</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqnw0ehiBs5DB-IqRqqB4Rg9uCseZx31CMLgzsPwQxXQYEuegBpuopAeW-ds7I1oGKglQs3Jja6o_nl0gVYEFNwDdSF7LbsJ457o_XPNUWyGEoSV0BRdtPa2QPHki1qP-1hxTonEFRX4/s1600-h/IMG_7057.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqnw0ehiBs5DB-IqRqqB4Rg9uCseZx31CMLgzsPwQxXQYEuegBpuopAeW-ds7I1oGKglQs3Jja6o_nl0gVYEFNwDdSF7LbsJ457o_XPNUWyGEoSV0BRdtPa2QPHki1qP-1hxTonEFRX4/s320/IMG_7057.JPG" alt="" id="BLOGGER_PHOTO_ID_5304229136335433762" border="0" /></a>Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com0tag:blogger.com,1999:blog-8889419455718576483.post-22793035454058843072009-09-12T22:09:00.002-04:002009-09-12T22:19:31.575-04:00Chocolate Chocolate Chip Muffins<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1GoKEtExumTr9g8hj_FHtqF6kXT3od_25XAKqaKQoVNRoJSAeoO17JRbh_X_56V1bYh8VVoDboo58eqaylrLz-CA-Zqh7F6IucwPaeTuKbRixZ0YqWn-UjtmQOWkHphBTpGl1ZeNYhc/s1600-h/IMG_6834.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF1GoKEtExumTr9g8hj_FHtqF6kXT3od_25XAKqaKQoVNRoJSAeoO17JRbh_X_56V1bYh8VVoDboo58eqaylrLz-CA-Zqh7F6IucwPaeTuKbRixZ0YqWn-UjtmQOWkHphBTpGl1ZeNYhc/s320/IMG_6834.JPG" border="0" /></a> </div>I am well aware that I fail as a regular blogger. I won't even dare to comment on how long it has been since my last post except to say that it has been too long. I hope that my next post comes far sooner. However can I make it up to you? How about some chocolate chocolate chip muffins?<br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqW6UmClFI_VbKYhJpfsg-CIdtRWx_WN-4CxttRU862xyJJyK4hdgQ6BXVsuLACAta-lDedc0jxpmSx4wuA4q04sYS1xw1bwza6CScY9qpfDAe2uBGviN1xNGs35XtdpthziU27iDqoM/s1600-h/IMG_6835.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqW6UmClFI_VbKYhJpfsg-CIdtRWx_WN-4CxttRU862xyJJyK4hdgQ6BXVsuLACAta-lDedc0jxpmSx4wuA4q04sYS1xw1bwza6CScY9qpfDAe2uBGviN1xNGs35XtdpthziU27iDqoM/s320/IMG_6835.JPG" border="0" /></a> </div>I baked these during the school year when I somehow ended up with buttermilk in my fridge, and I needed a way to use some of it up. A google search revealed these little delights that satisfy a sweet tooth. But don't go claiming "they're muffins! They must be healthy and a great breakfast!" because, well, they are in no way healthy. But, when it comes to chocolate, healthy is not something I personally look for. I cared more about the fact that they were moist and soft with a slight crunch at the top and they fulfilled my chocolate craving perfectly.<br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRoIQTaDIGno5g6Oc7Y2qE8dAOhMmnoASzsa5LVamnwudwnVEVJKNF_V2s4xQIlbR7TO7oGWRQGWiwyUx9Q2Nqw_D9O1sIaR0cSGAXV6hxKJ6IUSH1LqrAXNwYm1RDcuwuDIxr9PbNFys/s1600-h/IMG_6845.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRoIQTaDIGno5g6Oc7Y2qE8dAOhMmnoASzsa5LVamnwudwnVEVJKNF_V2s4xQIlbR7TO7oGWRQGWiwyUx9Q2Nqw_D9O1sIaR0cSGAXV6hxKJ6IUSH1LqrAXNwYm1RDcuwuDIxr9PbNFys/s320/IMG_6845.JPG" border="0" /></a> </div>I ended up bringing these to my classmates, and it seems my positive review was universal. One girl in my section declined a muffin for her diet's sake, then, after hearing the raves from the others sitting next to her, she retracted her refusal and gobbled down one of the scrumptious muffins. These are diet-breaking good.<br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xT9R6UFFBgY8OAfR0eQHYvYCZSdK5Ca461cAwHUglZpUng0H-ArF3-09RfE7pPW1hYL0YeE79wKSDDVNpzDs1HFeVUggpaYcFEJfvCYdEv-qxTOabvxRGCCEuZXy7ST72OchG9O_cBo/s1600-h/IMG_6850.JPG"><img alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xT9R6UFFBgY8OAfR0eQHYvYCZSdK5Ca461cAwHUglZpUng0H-ArF3-09RfE7pPW1hYL0YeE79wKSDDVNpzDs1HFeVUggpaYcFEJfvCYdEv-qxTOabvxRGCCEuZXy7ST72OchG9O_cBo/s320/IMG_6850.JPG" border="0" /></a> </div><a href="http://allrecipes.com/Recipe/Chocolate-Chocolate-Chip-Muffins/Detail.aspx">Chocolate Chocolate Chip Muffins</a><br /><br />INGREDIENTS<br />1 bag, chocolate chips, divided<br />1/3 cup unsalted butter<br />3/4 cup buttermilk<br />1/2 cup white sugar<br />1 egg<br />1 1/2 teaspoons vanilla extract<br />1 2/3 cups all-purpose flour<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br /><a style="border-width: 0px;" id="ctl00_CenterColumnPlaceHolder_RecipeToolsControl_lnkSaveToRecipeBoxIcon" href="http://allrecipes.com/Recipe/Chocolate-Chocolate-Chip-Muffins/SaveToRecipeBox.ashx" rel="nofollow"></a><br />DIRECTIONS<br />Preheat the oven to 400 degrees F. Line 12 muffin cups with papers.<br />In a small saucepan over low heat, melt 1/2 of the chocolate together with the butter. Let stand until cooled, about 10 minutes.<br />Lightly beat the egg. In a small bowl, stir together the chocolate-butter mixture with the buttermilk, sugar, egg, and vanilla, until blended well.<br />In a large bowl, stir together flour, soda, and salt. Make a hole in the center of the dry ingredients, pour in the chocolate mixture, and stir until just combined. Stir in the remaining chocolate chips. Spoon the batter into the lined muffin cups.<br />Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove muffin tin from oven and let stand at least 5 minutes, before removing the muffins and letting them cool on a wire rack.<br /><br />*Note- recipe says these can be frozen, though I have not yet tried it. They were all gone within a day!Tart Reformhttp://www.blogger.com/profile/09877984802051626864noreply@blogger.com0