tag:blogger.com,1999:blog-15533256361414856292024-03-12T17:27:45.798-07:00Grab Ur ForkCome visit me at www.BrownSugarToast.comChristahttp://www.blogger.com/profile/13903215197075516307noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-1553325636141485629.post-5264401363136249912010-10-28T06:38:00.000-07:002010-10-28T07:04:19.973-07:00Herb Bubble Bread<span class="Apple-style-span" ><img src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps42429_SD1440073D59.jpg" alt="Herb Bubble Bread Recipe" /></span><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" >(Photo Credit: Taste of Home)</span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" ><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >I made this herb bread the same night I made Butternut Soup. Let's just say its a good idea I decided to make this bread. Soup = not so hot. Bread = one of the best things ever. ;) Seriously, this bread is so good! I found the recipe in my <i>Simple & Delicious</i> magazine and followed it except for using the frozen french bread dough. I decided to make my own bread (1/2 white; 1/2 wheat) and it turned out marvelous-ly. The only problem was I used too much salt. My hubby liked it just the way it was, but next time I will follow the recipe and only add as much salt as it says to add. This recipe is from <a href="http://beautyandbedlam.com/how-to-make-homemade-french-bread/">Jen</a> (only I halved it). She even has a video to show you how easy it is. :) Feel free to use your own bread recipe if you have a fav. Otherwise, here's the recipe:</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" ><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><b><span class="Apple-style-span" >Ingredients</span></b></span></div><div><span class="Apple-style-span" style="font-size: medium; color: rgb(51, 0, 51); ">1 Tbsp (or 1 package) active dry yeast</span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >1 1/4 cups warm (105-115 degrees) water</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >2 tsp salt</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >2 tsp olive oil</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >3 1/2 cups flour (I used 1/2 white & 1/2 wheat)</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" ><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Dissolve yeast in warm water. Add rest of ingredients and mix until it looks like a big ball of dough. Dump the dough on a floured surface and knead for a few minutes. (If you don't know how to knead, all I do is basically fold the dough over on itself while making sure to get the flour incorporated all throughout the dough. If the ball gets sticky, add more flour to your kneading surface.) Place dough in greased bowl and turn once to cover. At this stage, I always have my oven warm, put a wet towel over my bowl of dough, and put the bowl of dough in the oven. Keep the dough in there to rise until its doubled - or about an hour.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">Fast forward 1 hour. Take the lovely dough out. Sprinkle more flour on your kneading surface and knead the bread until the little bubbles are gone. :) Divide your dough into 16 balls.</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;"><b>Ingredients for the herb part</b></span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1/4 cup butter, melted (I used oil instead)</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">2 tsp minced garlic</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1/2 cup parmesan cheese</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">3/4 tsp parsley</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1/8 tsp <i>each</i> basil, rosemary, thyme</span></span></div><div><span class="Apple-style-span" ><span class="Apple-style-span" style="font-size: medium;">1/4 tsp dill weed</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" ><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >Mix oil and garlic in Bowl One. Mix cheese & herbs in Bowl Two. Dip each ball in Bowl One, then in Bowl Two. Place each ball in greased loaf pan. Let rise for an hour. Bake at 350 for 22-26 minutes. The directions say to put a piece of foil lightly on top if it gets brown too quickly. I can never tell when I'm baking with wheat flour and I hate it when I burn things, so I put a piece of foil on top after about 10 minutes of baking time, just to be sure... :) Cool for a few minutes. Serve warm with butter. </span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" ><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" >Mmmmmmmm... let your mouth water! Its that good! Now, go try it for dinner tonight, and come back and let me know your rating. :)</span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" ><br /></span></span></div><div><span class="Apple-style-span" style="font-size: medium;"><b><br /></b></span></div>Christahttp://www.blogger.com/profile/13903215197075516307noreply@blogger.com2tag:blogger.com,1999:blog-1553325636141485629.post-51205210397923614402010-09-15T08:52:00.001-07:002010-09-15T09:22:39.998-07:00Spicy Sausage Fettuccine<div style="text-align: center;"><br /></div>If you're a fan of spicy & sausage, this is a great recipe for you! <div><br /></div><div>Now for the disclaimer...this was the first time I ever cooked with link sausage. As soon as I opened the package and started to slice the sausage, I was slightly weirded out. There's this plastic-y stuff on the outside of the sausages! I had no clue what I was supposed to do with it...peel it off, cut through it and cook with it on there? So, I turned to my good old friend, the internet. According to <a href="http://www.bonappetit.com/tipstools/tips/2008/04/how_to_remove_sausage_casings">Bon Appetit</a>, you can snip off the end and squeeze the sausage out. bleah. However, according to <a href="http://thespicysausage.com/sausagemakingfaq.htm">The Spicy Sausage</a>, if you take the casings off the sausage, it will lose it's shape and become more like ground meat, rather than those nice little disc-looking-things they are supposed to be. I went with The Spicy Sausage's method and voted to leave the casings on. My knife set is not the s</div><div>harpest thing on earth, so the sausage didn't slice very well. Bummer. After a long time struggling with casings, my knife, and the sausage, I finally got it all "cut" - or at least maimed - into smaller pieces. THAT is my sausage link experience. Back to the recipe.</div><div><br /></div><div>All things aside, this recipe has an awesome flavor and is really big on it. The original recipe is from Simple & Delicious (of course) and is posted <a href="http://www.tasteofhome.com/recipes/Spicy-Sausage-Linguine">here</a>. However, I changed so many things - some on purpose; some because I just didn't have the ingredients the recipe called for - that I thought I would just write out what I did rather than have an abundance of explanations after each ingredient. So, without further ado, here she is:</div><div><br /></div><div><b>Ingredients</b></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRx8StCg4BpglcaAK4r1u7clE4J6_nSD8rWxOCrXqP1t_y82bTwmtqndcPSCyy1BiMu3xY-IfX3Xkb5cYfeogWibF30KNbVNDT3Uh-qPbA4MwmYA8MWkOt_TQ3hhfqQYueq0PPiAnzGvc/s320/HPIM2307.JPG" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5517173277971823970" /><div>9 oz. fettuccine</div><div>1 1/4 lb link italian sausage, cut into 1/2" slices</div><div>1 medium onion, chopped</div><div>1 yellow pepper, chopped</div><div>1 green pepper, chopped</div><div>1/2 tsp salt</div><div>1/2 tsp pepper</div><div>1/4 tsp crushed red pepper</div><div>2 medium tomatoes, chopped</div><div>1/4 cup whipping cream (I used half&half bc that's all I had. whipping cream would be better, though!)</div><div><br /></div><div style="text-align: center;"><br /></div><div><b>Directions</b></div><div>Cook noodles according to package directions. Meanwhile, cook sausage, peppers, and onion in skillet for 6-8 minutes or until sausage is cooked through and veggies are tender. Add salt, pepper & red pepper and cook one minute longer. Add tomatoes & whipping cream (or half&half:) and heat through. Serve with fettuccine. I mixed the noodles in the skillet and heated a little longer so the flavors would get in the pasta & not just be on top. </div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcrV8Ajg70tMgsXbJgzmei6CATgmxFBeKbrieJArs22HKLrRlBMfMn5ef3SY_z1NS5mZkFYCns7KprgNWqohYtGqbL530YJoAwvV7B0CxWMHfArHJYypQxdwor71YdB2z58gCV1I1XGQc/s320/HPIM2322.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5517176077619206802" /><div style="text-align: center;">yummy!</div><div><br /></div><div>If you have any better ideas about what to do with sausage links, do share!! I am open to advice. :)</div>Christahttp://www.blogger.com/profile/13903215197075516307noreply@blogger.com2tag:blogger.com,1999:blog-1553325636141485629.post-43195189506195272342010-09-14T13:49:00.000-07:002010-09-14T13:57:46.447-07:00Dinner Forecast<img src="http://www.nypost.com/rw/nypost/2009/09/18/entertainment/photos_stories/meatballs--300x300.jpg" /><div><span class="Apple-style-span" style="font-size: x-small;">(Cloudy with a Chance of Meatballs) </span></div><div><br /></div><div><br /></div><div>Aaaaaand a dinner forecast for tonight: Spicy Sausage Linguini is on the menu. I don't cook with sausage terribly much, but if I do, it's usually ground. This recipe calls for links of sausage. <div><br /></div><div>I am now leaving my comfort zone. We shall see how this turns out...</div></div>Christahttp://www.blogger.com/profile/13903215197075516307noreply@blogger.com0tag:blogger.com,1999:blog-1553325636141485629.post-39793368699659576212010-08-18T19:14:00.000-07:002010-08-18T19:45:53.097-07:00Mocha Truffle Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhORxgqXWG2FDjThBtnb81spLeoPOGk0NQs9qvMGyz5v1mPTu5glb6RHE9IWlxT0_nu4Hq7FbPFBEobxQIPTWi-7RDGn4LD860EPm_xx7UANHMqrP5nIx3Y_AVc8dVlEkWrygvQQnBpK4c/s1600/HPIM2097.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhORxgqXWG2FDjThBtnb81spLeoPOGk0NQs9qvMGyz5v1mPTu5glb6RHE9IWlxT0_nu4Hq7FbPFBEobxQIPTWi-7RDGn4LD860EPm_xx7UANHMqrP5nIx3Y_AVc8dVlEkWrygvQQnBpK4c/s320/HPIM2097.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506942665079387186" /></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size:small;">This afternoon I was looking for a recipe of something yummy to bring to a meeting tonight. Several years ago, my parents gave me a magazine filled with cookie and bar recipes. I have found this magazine to be a treasure trove of grand recipes! Actually, I've started writing in my magazines and cookbooks. Every time I try a new recipe, I write the date or occasion I made the recipe for, the turn-out, and anything I did (or would do in the future!) differently. It has been really helpful! This was a brand new recipe I had never made, but hey, the combination of chocolate and coffee has to be good, right? :) Well, it is! This is a very rich, dense cookie. Not the kind of cookie I can eat ten of and still be feeling fine. (Not that I have lots of experience eating ten cookies at a time or anything...;) I would recommend cutting the baking time down a little. Maybe 7 1/2 minutes instead of 9-11 minutes. Some of it depends on your oven. Pull the cookies out when they still look a tad bit glossy, but are set. Don't wait for them to crack on the top (like the </span></span></span><a href="http://www.tasteofhome.com/recipes/Mocha-Truffle-Cookies"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size:small;"><i>original recipe</i></span></span></span></a><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size:small;"> directs) or else they might be overdone. Again, I learned this from experience. :) So without further ado, here she is:</span></span></span><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><span class="Apple-style-span" style=" line-height: 17px; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;font-size:14px;"><h2 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; line-height: 1.22em; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size:small;">Ingredients</span></span></span></h2><ul class="ingredients" style="margin-top: 0px; margin-right: 0px; margin-bottom: 26px; margin-left: 12px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 1.22em; "><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size:small;">1/2 cup butter, cubed</span></span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size:small;">1-1/2 cups semisweet chocolate chips, </span></span></span><i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size:small;">divided</span></span></span></i></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size:small;">2 to 3 teaspoons instant coffee granules</span></span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size:small;">2 eggs</span></span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size:small;">3/4 cup sugar</span></span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size:small;">3/4 cup packed brown sugar</span></span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size:small;">2 teaspoons vanilla extract</span></span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size:small;">2 cups all-purpose flour</span></span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size:small;">1/3 cup baking cocoa</span></span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon baking powder</span></span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; "><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-size:small;">1/4 teaspoon salt</span></span></span></li></ul><h2 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; line-height: 1.22em; "><span class="Apple-style-span" style="color:#330033;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:small;">Directions</span></span></span></h2><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span style="line-height: 115%; font-family:'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#330033;">In a small saucepan over low heat, melt butter and 1/2 cup chocolate chips. Remove from the heat; stir until smooth. Stir in coffee granules; cool for 5 minutes. Stir in the eggs, sugars and vanilla. Combine the flour, cocoa, baking powder and salt; fold into the chocolate mixture with remaining chocolate chips.</span></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span style="line-height: 115%; font-family:'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#330033;"><br /></span></span></span></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span style="line-height: 115%; font-family:'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#330033;">Drop by round teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees for 7½ minutes or until set. Devour!</span></span></span></span></div></span></div>Christahttp://www.blogger.com/profile/13903215197075516307noreply@blogger.com0tag:blogger.com,1999:blog-1553325636141485629.post-15521732314616470722010-08-12T18:27:00.000-07:002010-08-12T18:32:32.273-07:00Garlic Herb Braid<span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(51, 51, 51); line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:'trebuchet ms', verdana, arial, sans-serif;font-size:13px;"><div><span class="Apple-style-span" style="border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:'trebuchet ms', verdana, arial, sans-serif;font-size:13px;"><span class="Apple-style-span" style="color:#663366;"><img src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps46571_SD1785598D58.jpg" alt="Garlic-Herb Braid Recipe" /></span></span></div><div><span class="Apple-style-span" style=" border-collapse: collapse; line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:'trebuchet ms', verdana, arial, sans-serif;"><span class="Apple-style-span" style="font-size:x-small;"><span class="Apple-style-span" style="color:#663366;">(Photo Credit: Taste of Home)</span></span></span></div><div><span class="Apple-style-span" style="color:#663366;"><br /></span></div><span class="Apple-style-span" style="color:#663366;">Mmhmmm...this bread is boy-howdy good. The recipe is, again, from my dearly loved Simple & Delicious magazine. love, love, love it! The combination of flavors is savory and they blend so well together. I strongly recommend this bread to you - even if you are somewhat skeptical of herbs in bread. I used to be but I have been whole-heartedly converted. :) Now, if you want a meal pairing, I suggest the creamy tomato soup with this garlic herb braid. Now that is a winner. Truly. Plus, this bread looks so impressive anyway. Even if it didn't taste good, you could make it just as a centerpiece. (ha! As if I ever spend time on centerpieces anyway. Another skill for another day. One of those days far off in the future. As in faaaaaaar off.) Instead of honing your centerpiece skills, why not try this bread? Plan it for one of your meals this weekend. You'll be glad you did. :)<br /><br /></span></span><div><span class="Apple-style-span" style=" border-collapse: collapse; color: rgb(51, 51, 51); line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:'trebuchet ms', verdana, arial, sans-serif;font-size:13px;"><span class="Apple-style-span" style="border-collapse: separate; color: rgb(0, 0, 0); line-height: 17px; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;font-size:14px;"><h2 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; line-height: 1.22em; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;font-size:14px;"><span class="Apple-style-span" style="color:#663366;">Ingredients</span></h2><ul class="ingredients" style="margin-top: 0px; margin-right: 0px; margin-bottom: 26px; margin-left: 12px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 1.22em; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;">4 to 4-1/2 cups all-purpose flour</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;">3 tablespoons sugar</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;">2 packages (1/4 ounce </span><i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;">each</span></i><span class="Apple-style-span" style="color:#663366;">) quick-rise yeast</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;">2 teaspoons dried basil</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;">1-3/4 teaspoons dill weed</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;">1-1/2 teaspoons salt</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;">3/4 teaspoon garlic powder</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;">3/4 teaspoon dried rosemary, crushed</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;">3/4 cup 2% milk</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;">1/2 cup water</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;">1/4 cup butter, cubed</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;">1 egg</span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;">1 tablespoon butter, melted</span></li></ul><h2 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; line-height: 1.22em; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;font-size:14px;"><span class="Apple-style-span" style="color:#663366;">Directions</span></h2><ul class="directions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 1.22em; font-family: 'Trebuchet MS', Arial, Helvetica, sans-serif; color: rgb(0, 0, 0); "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 12px; line-height: 16px; font-family: 'Trebuchet MS', Arial, Helvetica, sans-serif; background-image: url(http://www.tasteofhome.com/images/RecipeDetail/recipe-listBullet.jpg); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 0% 0%; background-repeat: no-repeat no-repeat; "><span class="Apple-style-span" style="color:#663366;">In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 12px; line-height: 16px; font-family: 'Trebuchet MS', Arial, Helvetica, sans-serif; background-image: url(http://www.tasteofhome.com/images/RecipeDetail/recipe-listBullet.jpg); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 0% 0%; background-repeat: no-repeat no-repeat; "><span class="Apple-style-span" style="color:#663366;">Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 12px; line-height: 16px; font-family: 'Trebuchet MS', Arial, Helvetica, sans-serif; background-image: url(http://www.tasteofhome.com/images/RecipeDetail/recipe-listBullet.jpg); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 0% 0%; background-repeat: no-repeat no-repeat; "><span class="Apple-style-span" style="color:#663366;">Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise until doubled, about 25 minutes.</span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 12px; line-height: 16px; font-family: 'Trebuchet MS', Arial, Helvetica, sans-serif; background-image: url(http://www.tasteofhome.com/images/RecipeDetail/recipe-listBullet.jpg); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 0% 0%; background-repeat: no-repeat no-repeat; "><span class="Apple-style-span" style="color:#663366;">Bake at 375° for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool. Eat half the loaf. Prepare to be amazed by the fabulous taste. Begin to formulate an excuse to your husband for why there's only 1/2 a loaf of bread left. Good luck with that one. :)</span></li></ul></span></span></div>Christahttp://www.blogger.com/profile/13903215197075516307noreply@blogger.com0tag:blogger.com,1999:blog-1553325636141485629.post-73644491264674054512010-06-24T12:05:00.000-07:002010-06-24T12:24:27.257-07:00Summer Salsa<span class="Apple-style-span" style="color:#663366;"><img src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps48106_SD1785605D26.jpg" alt="Fresh Summer Salsa Recipe" /></span><div><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: x-small;">(Photo Credit: Taste of Home)</span></span></div><div><span class="Apple-style-span" style="font-size:x-small;"><span class="Apple-style-span" style="color:#663366;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;">Ooooohhhhh boy, this stuff is good. This is summer in a bowl right here. :) My hubby and I made this together the other night. (tip: don't start it at 10pm. but if you do, it's still yummy:) It takes a little while to make because there's a lot of veggies and fruits to cut, but it is worth it! Especially if you're just making it for your family, because then it won't be gone in 2 seconds. :) This recipe is from Simple & Delicious. It's one of those recipes that I discarded at first because there were several ingredients I didn't have on hand. But the picture kept bringin' me back, and I'm glad it did! If you're like me, sometimes you leave ingredients out of a recipe because you don't have them, don't want to try them, etc. etc. etc. Hint: DON'T leave the mango out of this one!! It is amazing! And another hint: don't use canned corn. I used frozen and forgot to thaw it out beforehand. No worries - by the time we got everything else cut up, it was thawed enough for us. :) Improvise. And one last hint: Please make sure you get all the jalapeno oils off your fingers (or just use gloves) before you take your contacts out. Ask me how I know.</span></span></div><div><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span></div><div><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;">So, without any more hints, here she is:</span></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><span class="Apple-style-span" style=" line-height: 17px; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;font-size:14px;"><h2 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; line-height: 1.22em; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;font-size:14px;"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;">Ingredients</span></span></h2><ul class="ingredients" style="margin-top: 0px; margin-right: 0px; margin-bottom: 26px; margin-left: 12px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 1.22em; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;">4 medium tomatoes, chopped</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;">1 medium mango, peeled and chopped (and for ideas on how to cut that fruit, check out <a href="http://www.mango.org/en/about-mangos/how-to-cut-a-mango.aspx">this link</a>!)</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;">1 medium ripe avocado, peeled and cubed</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;">3/4 cup fresh </span></span><i style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.22em; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;">or</span></span></i><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;"> frozen corn, thawed</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;">1/2 cup minced fresh cilantro</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;">1/2 cup canned black beans, rinsed and drained</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;">1/4 cup chopped red onion</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;">1 jalapeno pepper, seeded and chopped</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;">3 tablespoons lime juice</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;">1 tablespoon olive oil</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;">2 garlic cloves, minced</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;">1/4 teaspoon salt (we added a whole lot more than this. and recommend it:)</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;">Tortilla chips</span></span></li></ul><h2 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; line-height: 1.22em; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;font-size:14px;"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;">Directions</span></span></h2><ul class="directions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 1.22em; font-family: 'Trebuchet MS', Arial, Helvetica, sans-serif; color: rgb(0, 0, 0); "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 12px; line-height: 16px; font-family: 'Trebuchet MS', Arial, Helvetica, sans-serif; background-image: url(http://www.tasteofhome.com/images/RecipeDetail/recipe-listBullet.jpg); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 0% 0%; background-repeat: no-repeat no-repeat; "><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: small;">In a large bowl, combine the first 12 ingredients. Chill until serving. Serve with tortilla chips.</span></span></li></ul></span></span></div>Christahttp://www.blogger.com/profile/13903215197075516307noreply@blogger.com0tag:blogger.com,1999:blog-1553325636141485629.post-55810927614317397472010-05-13T11:55:00.000-07:002010-05-13T11:57:27.672-07:00Grilling ForecastTonight's dinner forecast:<div><br /></div><div>Grilled Salmon with lemon/garlic butter</div><div>Grilled Sweet Potatoes with sweet mustard sauce</div><div><br /></div><div>Yum! I hope this is good because I am already excited to try it out!! And my hopes are all set up for a good meal tonight, so...stay tuned. :)</div>Christahttp://www.blogger.com/profile/13903215197075516307noreply@blogger.com0tag:blogger.com,1999:blog-1553325636141485629.post-74719260629851036582010-05-10T15:25:00.000-07:002010-05-11T06:43:27.663-07:00Turkey Fried Rice<div><img src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps47936_SD1785603D13.jpg" alt="Turkey Fried Rice Recipe" /></div><div><span class="Apple-style-span" style="font-size:x-small;">(Photo credit: Taste of Home)</span></div><div><br /></div>Tonight's supper was a new recipe I found in one of my favorite magazines, <i>Simple and Delicious,</i> Turkey Fried Rice. It was a combination of rice, ground turkey, green onions, cilantro, eggs, chunky peanut butter, garlic powder, crushed red pepper, soy sauce, and some other items. Let me just tell you, it was horrible. I thought it was horrible, at least. My nice hubby didn't think it was that bad, but he's great about trying and eating different foods. This comes in handy when I make bad meals. :) The combination of flavors (especially the peanut butter mixed in there) was way too much. It was like there were lots of flavors competing to take center stage. Peanut butter and salt (from the soy sauce) won the competition. Disgusting. I won't bother to post the recipe because I don't want any of you to end up with the stomach ache I am experiencing right now. <div><br /></div><div>So, go enjoy your tried and true recipes tonight. And remember to think twice before trying something that has lots of strange flavors in it.</div><div><br /></div><div><img src="http://beautyandbedlam.com/wp-content/uploads/2009/10/TastyTuesday200pix.jpg" alt="TastyTuesday200pix Welcome to my new home Tasty Tuesday" /></div>Christahttp://www.blogger.com/profile/13903215197075516307noreply@blogger.com2tag:blogger.com,1999:blog-1553325636141485629.post-43256892823134785532010-05-07T14:58:00.000-07:002010-05-07T14:58:00.127-07:00Creamy Tomato Soup<a href="http://media.photobucket.com/image/tomato%20soup/wvmichellevw/tomato-soup.jpg?o=11" target="_blank"><img src="http://i62.photobucket.com/albums/h85/wvmichellevw/tomato-soup.jpg" border="0" /></a><div><a href="http://media.photobucket.com/image/tomato%20soup/wvmichellevw/tomato-soup.jpg?o=11" target="_blank"></a><span class="Apple-style-span" style="font-size:x-small;">(Photo Credit: photobucket.com)</span><br /><div><br /></div>I have never been a big fan of tomato soup. The only thing I liked about it was dipping my grilled cheese sandwich in it. And then I would just throw the rest down my throat because I had to clean my plate. (or bowl:) However! This stuff is the best tomato soup I have ever tasted. Creamy, a little bit of chunky-ness, and full of flavor. Now, I make this just for the soup's sake; I don't even need grilled cheese! The whipping cream makes it so rich and yummy, but I've made it with evaporated milk before when I didn't have any whipping cream in the fridge. Here she is; love her as if she were your own:<div><br /></div><div><b>Ingredients</b></div><div>1 jar spaghetti sauce (29 0z.) - I know this sounds dumb, but I use the mushroom sauce from Aldi. perfect amount of seasonings. If you don't have that nearby, just pick a sauce that's similar with a good blend of seasonings.</div><div>1 cup whipping cream</div><div>1 tsp brown sugar</div><div>salt and pepper to taste</div><div><br /></div><div>Mix and heat over low to medium heat. Don't boil. We love this with homemade bread. Actually, there's an herb bread (Garlic Herb Braid) we absolutely loooove it with because the flavors go so well together. I'll share that bread recipe later on... In the meantime, serve with bread, grilled cheese sandwiches, or by itself. </div><div><br /></div><div>By the way, I suppose I should add this. I made this soup for my mother-in-law who doesn't like tomato soup. And she liked it. Score. :)</div><div><br /></div></div>Christahttp://www.blogger.com/profile/13903215197075516307noreply@blogger.com0tag:blogger.com,1999:blog-1553325636141485629.post-9867243262664659582010-05-06T11:53:00.000-07:002010-05-06T12:08:23.650-07:00BBQ Bacon Burgers<div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;"><img src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps47636_SD1785603D46.jpg" alt="BBQ Bacon Burgers Recipe" /></span></span></div><div><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: x-small;">(Photo Credit: Taste of Home)</span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;"><br /></span></span></div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;">So, hubby recently decided he wanted to grill out once a week. Neither of us have ever grilled much before - unless you count camping where you put a hot dog on a stick. I count that as grilling, but then again, its pretty difficult to mess up a hot dog. (Especially if you like burnt ones like I do:) Anyway, we have done a few grilling experiments. The first one was bad. I won't bother to tell all the details. But the past couple times have been great! And its so much fun to cook together! Tuesday night, we grilled out. Jonathan did the burgers and I did the red potatoes. Both were amazing. The burger recipe is from my </span></span><i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;">Simple and Delicious</span></span></i><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;"> magazine (May edition). It has bacon inside and combines amazingly well with the bbq/mayo sauce!! We did have problems getting the burgers to stay together while grilling them. Any suggestions are we</span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;">lcomed... :) These get a 10 out of 10!!!</span></span><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;"><br /></span></span></div><div><span class="Apple-style-span" style=" line-height: 17px; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;font-size:14px;"><h2 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; line-height: 1.22em; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;">Ingredients</span></span></h2><ul class="ingredients" style="margin-top: 0px; margin-right: 0px; margin-bottom: 26px; margin-left: 12px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 1.22em; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;">1/4 cup mayonnaise</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;">1/4 cup barbecue sauce</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;">4 bacon strips, cooked and crumbled (I used turkey bacon instead)</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;">1-1/2 teaspoons dried minced onion</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;">1-1/2 teaspoons steak seasoning</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;">1 pound ground beef</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;">4 slices Swiss cheese</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;">4 hamburger buns, split</span></span></li><li class="ingredient" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 1.5em; list-style-type: none; list-style-position: initial; list-style-image: initial; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;">Lettuce leaves and tomato slices</span></span></li></ul><h2 style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-weight: bold; line-height: 1.22em; font-family:'Trebuchet MS', Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;">Directions</span></span></h2><ul class="directions" style="margin-top: 0px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 1.22em; font-family: 'Trebuchet MS', Arial, Helvetica, sans-serif; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 12px; line-height: 16px; font-family: 'Trebuchet MS', Arial, Helvetica, sans-serif; background-image: url(http://www.tasteofhome.com/images/RecipeDetail/recipe-listBullet.jpg); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 0% 0%; background-repeat: no-repeat no-repeat; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;">In a small bowl, combine mayonnaise and barbecue sauce. In another bowl, combine the bacon, 2 tablespoons mayonnaise mixture, onion and steak seasoning; crumble beef over mixture and mix well. Shape into four patties.</span></span></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 12px; line-height: 16px; font-family: 'Trebuchet MS', Arial, Helvetica, sans-serif; background-image: url(http://www.tasteofhome.com/images/RecipeDetail/recipe-listBullet.jpg); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 0% 0%; background-repeat: no-repeat no-repeat; "><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;">Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top with cheese. Cover and cook 1-2 minutes longer or until cheese is melted. Spread remaining mayonnaise mixture over buns; top each with a burger, lettuce and tomato.</span></span></li></ul><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;"><br /></span></span></span></div><div><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#663366;">Once again, I recommend making more sauce than called for. Then again, if you run out, just slap some mayo and bbq sauce on your bun before putting the burger on it. :) Easy yum.</span></span></span></div></span></div>Christahttp://www.blogger.com/profile/13903215197075516307noreply@blogger.com0tag:blogger.com,1999:blog-1553325636141485629.post-47839879637820551732010-05-04T16:06:00.001-07:002010-05-06T12:43:09.165-07:00Grilled Red Potatoes<span class="Apple-style-span" style="font-size: large;"><img src="http://img.foodnetwork.com/FOOD/2007/07/06/PA1011_Grilled_Potatoes_med.jpg" alt="Picture of Grilled Potatoes Recipe" /></span><div><span class="Apple-style-span" style="font-size:x-small;">(Photo Credit: foodnetwork.com)</span></div><div><br /></div><div>I realize the picture is of regular old Idaho potatoes, but I forgot to take pics of ours, so...that will have to do. :) These potatoes were incredible! Granted, I sprinkled a little too much seasoning on them, but other than that, they were perfect!</div><div><b>Ingredients:</b></div><div>Red potatoes (however many you want<b> </b>- I used about 7)</div><div>1/3 cup butter, melted</div><div>garlic salt</div><div>pepper</div><div><br /></div><div>Cut potatoes into 1/2 - 3/4 inch "disks." Boil them until a fork can penetrate through the first part, but not go all the way through. (That was about 12 minutes for mine.)</div><div>Place them on a hot grill. Brush the top side with melted butter and sprinkle with garlic salt and pepper. After 6-7 minutes (or when there are grill marks on the side), flip the potatoes over and brush and sprinkle the other side. Leave on for 6-7 minutes. Serve hot - fresh from the grill. :)</div><div><br /></div><div>p.s. Don't peel the potatoes! The skin tastes a.ma.zing. when it is grilled and crispy!!</div>Christahttp://www.blogger.com/profile/13903215197075516307noreply@blogger.com0tag:blogger.com,1999:blog-1553325636141485629.post-3965449055825539052010-05-03T18:38:00.000-07:002010-05-03T18:54:05.902-07:00Shrimp & Avocado Salad<img src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps31384_SD1785603D26.jpg" alt="Shrimp & Avocado Salads Recipe" /><br />(Photo Credit - Taste of Home)<br /><br />This is such a yummy salad! I had some doubts because I didn't think the combination of shrimp and avocado sounded too good. But, wow, it was really tasty! I got this recipe from my Simple & Delicious magazine. Definitely a 10 out of 10!! The only thing I would do differently is use more avocado. It calls for 1 and we could have easily used 2. But, everything else was perfect! Here it is:<br /><br /><span style="font-weight:bold;">Ingredients</span><br />1 pound uncooked large shrimp, peeled and deveined<br />1 small garlic clove, minced<br />1/2 teaspoon chili powder<br />1/4 teaspoon salt<br />1/4 teaspoon ground cumin<br />2 teaspoons olive oil<br />5 cups hearts of romaine salad mix<br />1 cup fresh or frozen corn, thawed<br />1 cup frozen peas, thawed<br />1/2 cup chopped sweet red pepper<br />1 medium ripe avocado, peeled and thinly sliced<br /><br />CILANTRO VINAIGRETTE:<br />7 tablespoons olive oil<br />1/4 cup minced fresh cilantro<br />1/4 cup lime juice<br />1-1/2 teaspoons sugar<br />1 small garlic clove, minced<br />1/2 teaspoon salt<br />1/4 teaspoon pepper<br /><br /><span style="font-weight:bold;">Directions</span><br />In a large skillet, cook the shrimp, garlic, chili powder, salt and cumin in oil over medium heat for 3-4 minutes or until shrimp turn pink; set aside.<br />In a large bowl, combine the romaine, corn, peas and red pepper; divide among four serving plates. Top each with shrimp and avocado. In a small bowl, whisk the vinaigrette ingredients; drizzle over salads. <br />Yield: 4 servings.Christahttp://www.blogger.com/profile/13903215197075516307noreply@blogger.com2