tag:blogger.com,1999:blog-154773449886916292024-03-04T23:20:26.889-08:00Sista' 2 Sista'Minharoshttp://www.blogger.com/profile/05210279586255167004noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-15477344988691629.post-82028870007266672382012-10-11T17:15:00.003-07:002012-10-11T17:29:11.163-07:00Roasted Tomato Soup<span style="font-family: Georgia, Times New Roman, serif;">From what I hear, the 100 degree AZ days are over for the year. That means it's time for soup! OK, maybe not, but we're well into soup weather here, and I have a yummy recipe to share. My friend adapted this recipe from Gourmet magazine, and she was kind enough to share it with me. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">This is really simple and healthy, but the end result is rich, complex and de-licious. Levy, a self proclaimed soup hater loved it, and if that's not reason enough to try it, my kids loved it too! Enjoy!</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Roasted Tomato Soup</span></div>
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<span style="color: #333333; font-family: Georgia, 'Bitstream Charter', serif; line-height: 24px; text-align: left;">4 pounds roma tomatoes, halved lengthwise</span></div>
<span style="color: #333333; font-family: Georgia, 'Bitstream Charter', serif; line-height: 24px; text-align: left;"></span><br />
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<span style="color: #333333; font-family: Georgia, 'Bitstream Charter', serif; line-height: 24px; text-align: left;">6 garlic cloves, unpeeled</span></div>
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3 tablespoons olive oil</div>
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1 medium onion, finely chopped</div>
</span><span style="color: #333333; font-family: Georgia, 'Bitstream Charter', serif; line-height: 24px; text-align: left;"><div style="text-align: justify;">
1/2 teaspoon dried basil</div>
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2 teaspoons sugar</div>
</span><span style="color: #333333; font-family: Georgia, 'Bitstream Charter', serif; line-height: 24px; text-align: left;"><div style="text-align: justify;">
2 tablespoons unsalted butter</div>
</span><span style="color: #333333; font-family: Georgia, 'Bitstream Charter', serif; line-height: 24px; text-align: left;"><div style="text-align: justify;">
3 cups chicken stock or reduced-sodium chicken broth</div>
</span><span style="color: #333333; font-family: Georgia, 'Bitstream Charter', serif; line-height: 24px; text-align: left;"><div style="text-align: justify;">
1/4 cup heavy cream (or soy milk for non-dairy eaters)<br />
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Preheat oven to 350˚F with rack in the middle.<br />
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Arrange tomatoes, cut side up, in 1 layer in a large 4-sided sheet pan and add garlic to pan. Drizzle tomatoes with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.<br />
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Roast the tomatoes and garlic for an hour and then cool on the pan. Peel the garlic cloves.<br />
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***Or you can grill the tomatoes. I haven't tried it, but here's a <a href="http://www.simplyrecipes.com/recipes/grilled_tomatoes/">recipe</a>***<br />
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Cook the onion, basil and sugar in butter in a heavy pot over medium-low heat, stirring frequently until the onion is softened, about 5 min.<br />
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Add the tomatoes, garlic and stock. Cover and simmer for 20 minutes.<br />
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Puree the soup in batches in the blender. Stir in the cream. Salt and pepper to taste and simmer 2 minutes. Bon Appetit!<br />
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FYI: The soup can be made a day in advance and may even taste better that way, though I haven't tried it. We topped the soup with bread and cheese and broiled it like a french onion soup. It was delicious, though not necessary. </div>
</span>Minharoshttp://www.blogger.com/profile/05210279586255167004noreply@blogger.com0tag:blogger.com,1999:blog-15477344988691629.post-52004324063630534422012-10-02T15:04:00.002-07:002012-10-02T15:04:43.675-07:00Who Needs a Taco Truck?<br />
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<span style="line-height: 1.4em;">I've been dying for good tacos for a while now, but Pittsburgh is sorely lacking in good Mexican food. Luckily, I stumbled upon some recipes that helped satisfy my craving.</span><br />
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For the meat I used this <a href="http://www.melskitchencafe.com/2011/09/cuban-street-tacos.html" style="text-decoration: none;">street taco</a> recipe from Mel's Kitchen Cafe. It was tasty, though I've also used this easy and equally delicious <a href="http://www.food.com/recipe/pressure-cooker-carnitas-108939" style="text-decoration: none;">pressure cooker carnitas</a> recipe.</div>
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<br />Corn tortillas would be best, but I could only find flour. I topped them with monterey jack cheese, cilantro and these amazing <a href="http://3agjxt9rytr9yti9uoy%3Br-0ruypftouog%3Bf8uyt/">Mexican pickled red onions</a>. Mmmm!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_WqRGpAypvahyVbzh2v34FbF7c0Dt-_XYQ4G7ATKz5mavOGCDe2EbAf9DHqWLAHygk9g8crSfI0KiP4kBOUCUXoHQ_LO38v4XrW3tUjlWxBZ0FFAFZ9pL2cGCNAtF7ZizkBmmhus_Jw/s1600/IMG_20121002_125849.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_WqRGpAypvahyVbzh2v34FbF7c0Dt-_XYQ4G7ATKz5mavOGCDe2EbAf9DHqWLAHygk9g8crSfI0KiP4kBOUCUXoHQ_LO38v4XrW3tUjlWxBZ0FFAFZ9pL2cGCNAtF7ZizkBmmhus_Jw/s320/IMG_20121002_125849.jpg" width="240" /></a></div>
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<br />These babies could give my favorite taco truck a run for its money.</div>
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Minharoshttp://www.blogger.com/profile/05210279586255167004noreply@blogger.com0tag:blogger.com,1999:blog-15477344988691629.post-53919735971426001052012-01-28T14:10:00.000-08:002012-01-28T14:19:34.247-08:00Not foodOkay so I have a recipe that is not food it is cleaning supply. I found it on pinterest and decided to try it. We have hard and very silty water so my bathrooms didn't look clean after I cleaned them. I have tried everything I can think of on my faucets and shower door but nothing was working. I even tried the baking soda and vinegar paste and it didn't even touch it. I finally tried this stuff and it worked amazingly. I went on a cleaning spree when I realized it worked. Sorry, I am just a little excited to have found this. You have to try it!<br /><br />12 oz white vinegar<br />12 oz dawn dishsoap (the recipe says blue dawn, probably to make sure you don't us it as water, but I used clear)<br /><br />Heat the vinegar in the microwave until it is very hot then add the dishsoap put it in a spray bottle and start cleaning. It doesn't have to be hot when you use it.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-15477344988691629.post-87902714901629994262011-12-07T05:35:00.000-08:002011-12-07T05:35:33.974-08:00Delicious Taco MeatThis recipe makes the yummiest taco meat I've ever had and, as a bonus, it's the easiest recipe ever!<br />
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Ingredients:<br />
Beef roast<br />
Pace Picante Sauce<br />
Salt<br />
<br />
Cook the roast in the crock pot, pressure cooker or stove top until it's falling apart. Drain off the juices and shred the meat. Mix in picante sauce until you think it has the right consistency (moist, but not dripping.) Add salt to taste and enjoy.<br />
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And that's it. This is so yummy that I can't help but sneak forkfuls of the leftovers :) I like to eat it with cheese and a tomato/ green onion/ cilantro mixture on top. Mmmm.<br />
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<br />
<br />
*****cooking times will vary depending on size and cut of roast, but I've found that it takes about 40-60 minutes in the pressure cooker and 8 hours in the crock pot on low or 3 hours on high.Minharoshttp://www.blogger.com/profile/05210279586255167004noreply@blogger.com1tag:blogger.com,1999:blog-15477344988691629.post-78568735072804201332011-11-12T09:23:00.000-08:002011-11-12T09:30:25.962-08:00Sour CreamThis is just a tip a recently tried. We tend to eat a lot of Mexican food which in turn, we eat a lot of sour cream. Sour cream has a lot of fat in it. If I'm gonna eat fatty foods, it might as well be a desert, right? So someone told me they use plain yogurt in place of sour cream. I'm not quite ready for that, but I've been mixing the 2 and James hasn't seemed to notice. Just another way to try to keep my family healthy!Leiselhttp://www.blogger.com/profile/11880692854147273256noreply@blogger.com0tag:blogger.com,1999:blog-15477344988691629.post-52942462587397877822011-09-15T09:02:00.000-07:002011-09-15T09:02:18.594-07:00NO COOK, LAST MINUTE DINNER WINNERHere's a favorite main dish salad that we've been loving. Easy to prepare - you can make and serve it immediately!<br />
<a href="http://www.bashas.com/PDF/EatSmart_MarchApril_2011.pdf">Springtime Chicken Apple Salad</a><br />
Below are MY CHANGES. I've modified it quite a bit from the original, but this recipe is so easy to adapt to whatever you like or want to try. <br />
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This is a great all season salad. It is surprisingly filling and yummy. Great way to get more fruits and veggies in the diet.<br />
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-= Ingredients =-<br />
2 cups cooked boneless ; skinless Chicken Breasts, or Rotissarie Chicken<br />
3 large Tart Apples (Pink Ladies, Grannysmiths, Jazz,... ; cored and chopped<br />
1/2 cup Craisins <br />
1/2 cup Dried Cherries (Costco Kirkland brand) ; optional<br />
3 celery stalks ; chopped<br />
1/2 cup Pecans or walnuts ; chopped<br />
~~ -- Dressing -- ~~<br />
1/2 cup Plain Yogurt ; greek style is great!<br />
3 tablespoons reduced-fat mayonnaise <br />
1 tablespoon Agave Nectar or Honey ; (I use honey)<br />
1 teaspoon fresh lemon juice <br />
1/8 teaspoon cinnamon <br />
Salt and pepper <br />
Boston lettuce leaves ; optional (I never use them)<br />
<br />
-= Instructions =-<br />
In a large bowl, mix chicken, apples,craisins, cherries, celery, and nuts. Set aside. <br />
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In a smaller glass or ceramic bowl, stir together yogurt ,mayonnaise, agave nectar or honey, cinnamon, salt & pepper (I use about 1/2 t. salt & 1/4 t. pepper, but that's just me). Whisk well and TASTE. You're looking for a sweetish taste. If anything seems off then change it to what tastes good to you!<br />
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<br />
Pour over chicken mixture and mix well to coat chicken evenly. Serve with rolls, homemade bread or french bread. REALLY GOOD and HEALTHY.<br />
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Optional serving idea: . Line a platter or individual plates with lettuce leaves and mound chicken salad on leaves. Garnish with a pinwheel of thin apple slices. Makes 4 to 6 servings.<br />
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Recipe By: Bashas' Health Styles Eat Smart newsletter<br />
Serving Size: 4-6<br />
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** This recipe can be pasted into BigOven without retyping. **<br />
** Easy recipe software. Try it free at: http://www.bigoven.com **Kristine hippshttp://www.blogger.com/profile/08376116231244132020noreply@blogger.com1tag:blogger.com,1999:blog-15477344988691629.post-90521435359835083602011-08-31T14:42:00.000-07:002011-08-31T14:42:19.394-07:00Chicken + Salad= HeavenThis Spicy Honey Chicken Salad is so yummy and pretty darn easy. I had never made anything from <a href="http://www.ourbestbites.com/">Our Best Bites</a> before, but this recipe has made me want to try more of their recipes. I'm feeling lazy so I'm just going to link to the recipes on their site.<br />
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<a href="http://www.ourbestbites.com/2008/06/spicy-honey-chicken/">The Chicken</a> (it's really not spicy)<br />
<a href="http://www.ourbestbites.com/2008/06/honey-citrus-vinaigrette/">The Dressing</a><br />
<a href="http://www.ourbestbites.com/2009/05/spicy-honey-chicken-salad/">Put it all together</a>- I usually leave the avocados off because they're really expensive here. The mango is a must have though!<br />
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Enjoy!<br />
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<span class="Apple-style-span" style="background-color: #5ad5db; color: #606060; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Helvetica, Arial, 'Trebuchet MS', serif; line-height: 22px;"></span><br />
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</b></div>Minharoshttp://www.blogger.com/profile/05210279586255167004noreply@blogger.com3tag:blogger.com,1999:blog-15477344988691629.post-63264652279640227182011-08-13T14:48:00.000-07:002011-08-13T15:51:52.503-07:00Mexican Tortilla SoupBut it doesn't taste like other Mexican soups to me.<div>
<br /></div><div>Vegetable oil for frying</div><div>10 corn tortillas cut into thin strips</div><div>12 oz boneless/skinless chicken cubed</div><div>1 cup chopped onions</div><div>3 large potatoes, diced</div><div>6 cups chicken broth</div><div>1 cup frozen cut corn</div><div>1 can chopped mild green chilies</div><div>1/2 cup chopped cilantro</div><div>lime juice</div><div>(I add one can of black beans)</div><div>
<br /></div><div>In heavy stock pot, heat 1/2 inch oil until very hot. Working in batches, fry tortillas until crisp. Drain on paper towels and set aside. (Or just use tortilla chips)</div><div>
<br /></div><div>Pour off all but 1 Tbs. oil. Saute chicken on high for 5 min until it begins to brown. Add onion and cook another 5 min or until brown. Add potatoes and broth. Bring to a boil and simmer covered 10 min. Add corn, chilies, and cilantro. Return to a boil and simmer an additional 5 to 8 min or until veggies are tender.</div><div>
<br /></div><div>Serves 6</div>Leiselhttp://www.blogger.com/profile/11880692854147273256noreply@blogger.com0tag:blogger.com,1999:blog-15477344988691629.post-28861411095962060982011-08-08T15:11:00.000-07:002011-08-08T15:11:04.272-07:00Stuffed ChickenI've been on the look out for quick and easy meals this summer. This one from <a href="http://ellysaysopa.com/2011/02/23/chicken-stuffed-with-sundried-tomatoes-olives-and-mozzarella/">Elly Says Opa!</a> fits the bill and is really tasty.<br />
<span class="Apple-style-span" style="background-color: white; color: #111111; font-family: 'Trebuchet MS', 'Lucida Grande', 'Lucida Sans Unicode', 'Lucida Sans', Arial, sans-serif; font-size: 14px; line-height: 22px;"></span><br />
<h3 style="font-size: 1.286em; line-height: 1.222em; margin-bottom: 0.611em; margin-left: 0px; margin-right: 0px; margin-top: 1.833em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="color: #ff6600; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Chicken Stuffed with Sundried Tomatoes, Olives, and Mozzarella</span></h3><div style="margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 boneless/skinless chicken breasts<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />6-8 kalamata olives, pitted and chopped<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />3 Tbsp. sundried tomatoes, sliced<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 slices mozzarella or provolone cheese (I like feta)<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/4 cup flour<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />1/4 tsp. thyme<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />salt and pepper<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 tsp. olive oil<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 Tbsp. chicken broth<br style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" />2 Tbsp. white wine</div><div style="margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preheat the oven to 350.</div><div style="margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cut a pocket into your chicken breasts and fill each one with the sundried tomatoes, kalamata olives, and a slice of mozzarella cheese.</div><div style="margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Mix together the flour with salt and pepper and the thyme. Lightly dredge the chicken breasts in the flour mixture.</div><div style="margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Heat an oven-proof skillet over medium heat and add the oil. Once smoking, add the chicken breasts and sear, about 2 minutes per side. Place the pan in the oven until chicken is cooked through, about 15 minutes.</div><div style="margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Remove the chicken from the skillet and place the pan on the stovetop over medium heat. Add the chicken broth and wine, scraping up the browned bits and reducing the liquid by half. Spoon the sauce over the chicken breasts.</div><br />
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*I've made this with chicken breasts and tenders both of which I pounded fairly thin, put the fillings on one half and then folded the chicken over the top. That way the chicken is thin and tender. Mmmm!Minharoshttp://www.blogger.com/profile/05210279586255167004noreply@blogger.com2tag:blogger.com,1999:blog-15477344988691629.post-24842524627589434792011-07-29T12:59:00.000-07:002011-07-29T13:06:56.498-07:00Chicken Noodle SoupThis might get a little confusing, so I am sorry ahead of time. I don't really have a recipe for this one, I just add as much of everything as I want. Good Luck!<br /><br />Boil 3 pieces Chicken in water with boyon. When chicken is fully cooked remove the chicken and add enough water to the broth to boil 1 package egg noodles. Mean while, shred chicken. When noodles are cooked add 1 cube butter, salt, Mrs. Dash, parsley and shredded chicken. Cool for a little bit and add 1 pint sour cream. It might curdle the sour cream if you add it to boiling hot broth.<br /><br />We serve this with rolls or homemade bread! It is so YUMMY! Hope you enjoy it!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-15477344988691629.post-45626788549995670522011-07-29T12:50:00.000-07:002011-07-29T12:59:11.306-07:00Carrot CakeHere is the carrot cake recipe that some of you wanted. I made it over the 24th weekend and it was REALLY good! I absolutely love this cake!<br /><br />2 c. flour 2 tsps salt<br />2 c. sugar 2 tsps cinnamon<br />1 <span style="font-size:78%;">1/2</span> c. oil 2 tsps baking soda<br />3 cups grated carrots 4 eggs<br /><span style="font-size:78%;">1/4</span> c. pecans 1 c. crushed pineapple<br /><br />Blend sugar, oil, and eggs. Mix dry ingredients and then add to sugar mixture. Add carrots, nuts and pineapple. Blend well. Bake at 375 Degrees for 1 hour.<br /><br />Cream Cheese Frosting:<br /><br />2 (8 oz.) pkgs. cream cheese 1 box powdered sugar<br />1 cube butter 2 tsps. vanilla<br /><br />Mix all ingredients until smooth.<br />I cut the frosting recipe in half when I mak a 9x13 cake and it is still more then enough.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-15477344988691629.post-63533110642001854992011-05-31T11:07:00.000-07:002011-05-31T11:30:33.781-07:00Little Red HenI finally attempted to make bread! I've been putting it off with the excuse that I dont have a big electric mixer of some sort, not to mention that I left my bread pans in storage in AZ. I recently purchased a hand wheat grinder so that I could actually use my wheat. Here's our story of<br /><strong>"The Little Red Hen".</strong><br /><br />Sunday morning I decided to make bread for my family. Dayson was so excited to use the wheat grinder and I was more than happy to let him help! I had to take a break after about 3 cups, so Dayson dove in. He did pretty good. Between him and James, they ground about 5 cups. My muscles might be a tad bigger next time you see me.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIgkW6LSKwJLsvpGaDSFbmtYPy2amQy0FcOJUbASfUqIQV0Ucy2Cff1P_YXp5F7iJAdrHqbMjS8YMdhlCYIcu9wGy9dEsrr7_qgfhoUnDwMQusXTQ4z16erglXtsQMwpIJh0QWEfc-kQ/s1600/007.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612944456127831042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIgkW6LSKwJLsvpGaDSFbmtYPy2amQy0FcOJUbASfUqIQV0Ucy2Cff1P_YXp5F7iJAdrHqbMjS8YMdhlCYIcu9wGy9dEsrr7_qgfhoUnDwMQusXTQ4z16erglXtsQMwpIJh0QWEfc-kQ/s400/007.JPG" /></a> It took about 30 min to get the 12 cups necessary to bake bread. (that wasn't including the breaks I had to take. Not bad, right? I wanted to try the recipe Kristine posted a few months ago, but realized that I didn't have evaporated milk. So I did another recipe that I had made before using someones Bosch. I bought some Vital Wheat Gluten, but forgot to put it in! Oops. The mixing wasn't bad, just sticky. It took more flour than I ground up, good thing I had whole wheat flour from the store on hand. I got it all mixed in, where it actually looked like dough! The yeast even foamed this time! I was feeling pretty Betty Crocker! I got the dough into loaves and into the pans (I checked at Walmart and they were $4 each, the dollar store had them for $1 each, sometimes I can really score there.) I dont know if this is a great idea or not, but I put the pans on the hood of my car outside to rise. When I went to put them in the oven I had to rearrange things to get them all in there. I forget how small the kitchen is until I get into the middle of something. Easter dinner was chaotic, but turned out nicely. Anyway, the bread:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDXe8zUef3tQJUxvqh3Ier9r4O7FCzD21OjROi1_Drkqd7gQI0Sz6mw6OuPjs_-voiwueOViS9nky22c29FPzF99HiF2UamoCw9-avzz1MFt2KveEi-D7tgawtjD240Gvnp-ZmJVfMUg/s1600/011.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5612944462024020082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDXe8zUef3tQJUxvqh3Ier9r4O7FCzD21OjROi1_Drkqd7gQI0Sz6mw6OuPjs_-voiwueOViS9nky22c29FPzF99HiF2UamoCw9-avzz1MFt2KveEi-D7tgawtjD240Gvnp-ZmJVfMUg/s400/011.JPG" /></a> was delicious. We ate almost a whole loaf as soon as it was done. Luckily I had canned some strawberry jam a few weeks back. It went perfectly with it. I now have the confidence to bake bread without a Bosch! Oh, and my family members helped me make it and eat it, unlike the other Little Red Hen!Leiselhttp://www.blogger.com/profile/11880692854147273256noreply@blogger.com2tag:blogger.com,1999:blog-15477344988691629.post-67478866994149263952011-05-02T14:24:00.000-07:002011-05-02T14:25:14.726-07:00Cinco de Mayo Recipe<div style="font-family: inherit;"><span style="font-size: small;">I got this recipe from a friend of mine that is a caterer, so you know it's good. ;) She calls it "Texas Caviar" but I will give 10 points to whoever can think of a better name for it. It's like a black bean and corn salsa or salad that is an entire meal (with chips) on its own. Oh, and you definitely need to make it at least half a day ahead if you can't do it the day ahead. It gets better with age. So, here goes.</span></div><br />
<div align="center" class="MsoNormal" style="text-align: center;"><br />
</div><div align="center" class="MsoNormal" style="text-align: center;"><span style="font-size: small;"><u><span style="font-family: "Comic Sans MS";">Texas</span></u><u><span style="font-family: "Comic Sans MS";"> Caviar (Corn and Black Bean Salad)</span></u></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Comic Sans MS";">2 Cans Corn – rinsed and drained</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Comic Sans MS";">2 Cans Black Beans – rinsed and drained</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Comic Sans MS";">1 Can White Hominy – rinsed and drained</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Comic Sans MS";">2 Bunches Green Onions – chopped</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Comic Sans MS";">1 Bunch Cilantro – chopped</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Comic Sans MS";">1 (6 oz) Can Diced Green Chiles (or 2 (4 oz) cans)</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Comic Sans MS";">12 Roma Tomatoes – chopped (or 2-3 cans Rotel or similar)</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Comic Sans MS";">2 Teaspoons (heaping) Jalepeños (or more, to taste)</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Comic Sans MS";">Sprinkle of Crushed Red Pepper</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Comic Sans MS";">Garlic Salt – to taste </span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Comic Sans MS";">Onion Salt – to taste</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Comic Sans MS";">Pepper – to taste </span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Comic Sans MS";">2 Pkgs. Italian Dressing</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Comic Sans MS";"> Sprinkle 1 mixture in dry</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Comic Sans MS";"> Prepare 1 mixture according to directions and pour in </span></span></div><div class="MsoNormal"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Comic Sans MS";">MARINATE OVERNIGHT</span></span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Comic Sans MS";">3-6 Avocados – diced and mixed in just before serving (depending on your avocado preference)</span></span></div><div class="MsoNormal"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal"><span style="font-size: small;"><span style="font-family: "Comic Sans MS";">SERVE WITH TORTILLA CHIPS</span></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">This stuff is delicious. My whole family ate it. It makes like 3 quarts, so Matt and I ate it for lunch for several days, and I was able to share a couple of servings with people. Another great thing is that you can alter it to your preferences or what you have on hand, but I think it's best how it is.</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="font-family: inherit;"><span style="font-size: small;">Buena Suerte!</span></div>Lindsay Militellohttp://www.blogger.com/profile/08636589817114210436noreply@blogger.com5tag:blogger.com,1999:blog-15477344988691629.post-55061854915437601202011-04-14T11:44:00.000-07:002011-04-14T11:55:54.219-07:00Orange ChickenI found this recipe on <a href="http://www.allrecipes.com/">www.allrecipes.com</a>. My kids love chinese food and they love this recipe. When I found it, I was kind of turned off because the first review of it says it is horrible, but I read on and found that people didn't think it was to bad IF you changed a couple things. I will add the link but if it doesn't work it is titled "Orange chicken" and it is listed by: sal. The 2 reviews that had the changes that I used were from FELICIOUS and CUTECOOK17. (This is Dallins favorite meal, he even eats it with his chopsticks that he has saved from a restaraunt, and he is really good with them. I think it is a sign of him serving his mission in Asia. :) We will see.) I have been trying to feed my family healthier foods so instead of serving it with just plain white rice, I did 1/2 white and 1/2 brown, I liked it alot better and the kids couldn't even tell! Here is the link: <a href="http://www.allrecipes.com/Recipe/Orange-Chicken/Detail.aspx">www.allrecipes.com/Recipe/Orange-Chicken/Detail.aspx</a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-15477344988691629.post-25783806165461589052011-04-04T07:56:00.000-07:002011-04-04T10:52:08.922-07:00Warning: Do not eat this!<span class="Apple-style-span" style="color: red;">It was brought to my attention that this post looked like spam so I've edited it. Rest assured, the links are safe :)</span><br />
<br />
I've had home furnishings/ decorations on the brain lately so I was really excited when I read <a href="http://nbakbeautifullife.blogspot.com/">Brittanie Kivett West's blog</a> this morning. She and her husband built an awesome twin bed with free plans from <a href="http://ana-white.com/">Ana-White.com</a> I clicked on the link and quickly fell in love with her plans. She makes it seem so easy that I want to rush out to buy a saw and wood and get started on something right away!<br />
<div><br />
</div><div><br />
<div>Another favorite furniture site is <a href="http://betterafter.blogspot.com/">betterafter.blogspot.com</a><br />
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Enjoy!<br />
<br />
Katie</div><div><br />
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</div></div></div>Minharoshttp://www.blogger.com/profile/05210279586255167004noreply@blogger.com0tag:blogger.com,1999:blog-15477344988691629.post-9458669984515248622011-04-03T17:55:00.000-07:002011-04-03T18:00:24.098-07:00<table style="border-width: 0px; border-collapse: collapse; width: 610px; height: 38px;" valign="top" background="theme0back.gif" border="1" cellpadding="0" cellspacing="0"> <tbody> <tr> <td style="BORDER-BOTTOM-COLOR: #008000; BORDER-LEFT: #006600; BORDER-TOP: medium none; BORDER-RIGHT: #006600" width="100%" align="center"> <div style="BORDER-TOP: #008000 1px solid"> <p style="margin-top: 0px; margin-bottom: 0px;" align="left"><span style="font-family:Tahoma;font-size:100%;"><span style="font-family:Arial Narrow;">Here is my favorite bread recipe. </span></span><span style="font-family:Tahoma;font-size:100%;"><span style="font-family:Arial Narrow;">This isn't a QUICK 1 HR BREAD. It does take some time for rising but it's so worth it!</span></span></p><p style="margin-top: 0px; margin-bottom: 0px;" align="left">This is still a one rise bread but letting it rise more slowly really improves the flavor of the bread.</p><p style="margin-top: 0px; margin-bottom: 0px;" align="left"><span style="font-family:Tahoma;font-size:100%;"><span style="font-family:Arial Narrow;"><i><br /></i></span></span></p><p style="margin-top: 0px; margin-bottom: 0px;" align="left"><span style="font-family:Tahoma;font-size:100%;"><span style="font-family:Arial Narrow;"><i>Make sure you use white wheat and go ahead and buy vital wheat gluten & dough enhancer. They really are keys to light & fluffy bread & rolls.<br /><br /></i></span></span></p><p style="margin-top: 0px; margin-bottom: 0px;" align="left"><b><span style="font-family:Garamond;font-size:180%;"><span style="text-decoration: underline;"><br /></span></span></b></p><p style="margin-top: 0px; margin-bottom: 0px;" align="left"><b><span style="font-family:Garamond;font-size:180%;"><span style="text-decoration: underline;"><br /></span></span></b></p><p style="margin-top: 0px; margin-bottom: 0px;" align="left"><b><span style="font-family:Garamond;font-size:180%;"><span style="text-decoration: underline;"> </span><a href="app:FindRecipe%28160%29">Nancy's Yummy, Easy Whole Wheat Bread</a> </span></b><span style="font-family:Wingdings;font-size:180%;"> </span> <br /></p><p style="margin-top: 0px; margin-bottom: 0px;" align="left"><br /></p><p style="MARGIN-TOP: 0px; MARGIN-BOTTOM: 0px" align="left"><br /></p></div></td></tr></tbody></table> <table style="BORDER-RIGHT-WIDTH: 0px; BORDER-COLLAPSE: collapse; BORDER-TOP-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px" width="100%" background="theme0back.gif" border="1" cellpadding="0" cellspacing="0"> <tbody> <tr> <td style="BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BORDER-TOP: medium none; BORDER-RIGHT: medium none" valign="top" width="100%"> <p style="MARGIN-TOP: 0px; MARGIN-BOTTOM: 5px"><i><span style="font-size:85%;">My friend, Nancy, brought us this great bread when we moved in. It was so great that I went over to her house to find out her "secrets". The secret is that it's easy!<br /></span></i><span style="font-size:85%;">Yields: 5 Loaves<br /></span><i><br /></i><span style="font-family:Arial Narrow;font-size:78%;"><br /></span> </p><p style="MARGIN-TOP: 5px; MARGIN-BOTTOM: 5px"><span style="FONT-VARIANT: small-caps; LETTER-SPACING: 4px"><span style="font-family:Arial Narrow;font-size:85%;color:#808080;">Ingredients</span></span> </p><p style="MARGIN-TOP: 0px; MARGIN-BOTTOM: 3px"><span style="font-family:Arial Narrow;font-size:85%;">3 1/2 cups Hot tap water (!) (helps offset the cool can of milk)<br />1 12 oz can Evaporated milk<br />3 tablespoons Yeast (I like SAF) <br />2/3 cup Vegetable oil<br />1 cup Honey (use the same measuring glass as the oil and the honey slides right out)<br />1 1/2 cups White Bread Flour<br />3 tablespoons Vital Wheat Gluten<br />2 tablespoons Dough Enhancer<br />1 1/2 tablespoons Salt<br />of Milled Flax Seed (optional) this adds extra nutrition and nice "specks" in the bread<br />12 cups Whole Wheat Flour (I used WHITE wheat: approx 8 c. wheat = 12 c. flour)<br /></span></p></td> <td style="BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BORDER-TOP: medium none; BORDER-RIGHT: medium none" valign="top" width="1"><span style="font-family:Arial Narrow;"><br /> </span></td></tr> <tr> <td style="BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BORDER-TOP: medium none; BORDER-RIGHT: medium none" colspan="2" valign="top" width="100%"><span style="font-family:Tahoma;"><span style="FONT-VARIANT: small-caps; LETTER-SPACING: 4px"><span style="font-family:Arial Narrow;color:#808080;"><span style="font-size:85%;">Instructions</span><br /></span></span></span><span style="font-family:Arial Narrow;font-size:85%;">Grind your wheat while getting everything else ready. Then, using a Bosch or other heavy duty mixer, combine ingredients Water through white bread flour. Add 6 c. wheat flour.<br /><br />Mix well, then add rest of flour, vital wheat gluten, dough enhancer, salt and flax seed. Mix well til dough pulls away from side of the bowl. It will be sticky but should pull away from the bowl while mixing. This is pretty critical. It's tempting to add too much flour at this point. Wait and watch to see if the dough will pull away. If it's just too wet, then add more flour but let it mix for a minute or 3!<br /><br />Set timer for 8-10 minutes and knead the dough according to your machine's setting. If you have to add more flour, you'll need to knead it longer to develop the new flour's gluten so make sure it's ready for this step before setting timer. <br /><br />To tell if the gluten is developed enough (& you're done kneading),flour hands & pinch off a bouncy ball size ball of dough. Roll in hands to form ball then using your middle fingers of both hands, try to stretch the center of the dough out as far as you can before it breaks. You're trying to form a very thin dough "window". The dough is finished kneading when you can get it really thin and see light through it. Call me if this is too confusing! <br /><br />Dump out dough onto an oiled counter and spread with your hands. Form into a long log and then divide it into 5 loaves. Either roll out wth a rolling pin and roll up cinnamon roll fashion OR simply form a loaf with your hands. Place in bottom of greased loaf pan. Let rise in a warm spot on your kitchen counter until doubled in size. Cover pans with damp cloth. This takes longer than rising dough in a warmed oven, but this slower rise takes away the harsh yeasty flavor quick-rise bread has. You can even rise overnight in the fridge and bake in the am.<br /><br />Bake in preheated 350° for 25-30 minutes, then remove from pans and let cool completely before slicing (if you can wait that long!).</span></td></tr> <tr> <td style="BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BORDER-TOP: medium none; BORDER-RIGHT: medium none" colspan="2" valign="top" width="100%"> <p style="MARGIN-TOP: 0px; MARGIN-BOTTOM: 3px"><i><span style="font-family:Arial Narrow;font-size:85%;">Given to Kristine Hipps by Nancy Whyte</span></i></p><span style="font-family:Tahoma;font-size:85%;"> <table style="BORDER-RIGHT-WIDTH: 0px; BORDER-COLLAPSE: collapse; BORDER-TOP-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px" width="100%" border="1" cellpadding="0" cellspacing="0"> <tbody> <tr> <td style="BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BORDER-TOP: medium none; BORDER-RIGHT: medium none" width="50%"> <p style="MARGIN-TOP: 4px; MARGIN-BOTTOM: 4px" align="right"><span style="font-family:Arial Narrow;font-size:85%;">Cuisine : <b> </b></span></p></td> <td style="BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BORDER-TOP: medium none; BORDER-RIGHT: medium none" width="100%"> <p style="MARGIN-TOP: 4px; MARGIN-BOTTOM: 4px" align="left"><span style="font-family:Arial Narrow;font-size:85%;">Main Ingredient : </span></p></td></tr> <tr> <td style="BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BORDER-TOP: medium none; BORDER-RIGHT: medium none" width="50%"><span style="font-family:Arial Narrow;"><i><br /></i></span></td> <td style="BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; BORDER-TOP: medium none; BORDER-RIGHT: medium none" width="100%"><span style="font-family:Arial Narrow;"><span style="color:#800000;"><br /></span></span></td></tr></tbody></table></span></td></tr></tbody></table>Kristine hippshttp://www.blogger.com/profile/08376116231244132020noreply@blogger.com1tag:blogger.com,1999:blog-15477344988691629.post-48693705203165552822011-04-01T10:30:00.000-07:002011-04-01T10:33:56.133-07:00A man cannot live on bread aloneI am looking for a simple bread recipe that<strong> I</strong> can make. I dont have a Bosch or anything, but neither did the pioneers. What I do have is a hand wheat grinder and 100+ pounds of wheat! Let's hear it sista's.Leiselhttp://www.blogger.com/profile/11880692854147273256noreply@blogger.com2tag:blogger.com,1999:blog-15477344988691629.post-78913450832956571052011-01-18T10:34:00.000-08:002011-01-26T08:37:58.003-08:00Ole' for Soup Season<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Cs5yIbOULjZWrvqEo7O0DxhLV51hlDhNgc7v56FibGGRnZyQrrw2NnYHfKGQJT29Sq2qlWuSFrBiSx3mchTH35S6d9PHkp_A6RJloPGfMCDxXiBUTtDXzbGtMqE4bXYn7c_Z-94T8A/s1600/Creamy-White-Chili-JPG.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 180px; height: 139px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Cs5yIbOULjZWrvqEo7O0DxhLV51hlDhNgc7v56FibGGRnZyQrrw2NnYHfKGQJT29Sq2qlWuSFrBiSx3mchTH35S6d9PHkp_A6RJloPGfMCDxXiBUTtDXzbGtMqE4bXYn7c_Z-94T8A/s400/Creamy-White-Chili-JPG.jpg" alt="" id="BLOGGER_PHOTO_ID_5565798337032679554" border="0" /></a><br /><div style="text-align: center;">OK ladies. Here's the recipe for the White Chili I raved about before. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">I wanted to take a picture but the soup didn't stay around long enough (& alright, I couldn't stop eating it to bother grabbing the camera) to snap a pretty picture of it <span style="font-size:85%;">(Update: I poached it off the website where I found the recipe).</span></div><div style="text-align: center;">But, trust me. This is a soup I could eat every single week. </div><div style="text-align: center;"><br /></div><div><div style="text-align: center;"> It's that good. </div><div style="text-align: center;"><br /></div><div style="text-align: center;">The original recipe can be found on Melanie's website <a href="http://www.melskitchencafe.com/">www.melskitchencafe.com</a> but this version is different. </div><div style="text-align: center;">Different in a very good way. A very good way.</div><div style="text-align: center;"><br /></div><div><table style="border-width: 0px; border-collapse: collapse;" valign="top" background="file:///C:/Documents%20and%20Settings/Compaq_Owner/Local%20Settings/Temp/theme0back.gif" border="1" bordercolor="#111111" cellpadding="0" cellspacing="0" width="100%"><tbody><tr><td style="border-color: -moz-use-text-color rgb(0, 102, 0) rgb(0, 128, 0); border-left: medium none rgb(0, 102, 0); border-top: medium none; border-right: medium none rgb(0, 102, 0);" align="middle" width="100%"><div style="border-top: 1px solid rgb(0, 128, 0);"><p style="margin-top: 0px; margin-bottom: 0px;" align="left"><b><span> <a href="app:FindRecipe%28159%29"> White Chili</a> </span></b><img src="file:///C:/Documents%20and%20Settings/All%20Users/Documents/My%20BigOven%20Recipes/Data/htm/images/star0.gif" border="0" /> </p></div></td></tr></tbody></table> <table style="border-width: 0px; border-collapse: collapse;" background="file:///C:/Documents%20and%20Settings/Compaq_Owner/Local%20Settings/Temp/theme0back.gif" border="1" bordercolor="#111111" cellpadding="0" cellspacing="0" width="100%"> <tbody> <tr> <td style="border: medium none;" valign="top" width="100%"> <p style="margin-top: 0px; margin-bottom: 5px;"><span><br /></span><i><span>This is a Great tasting soup served with cornbread.<br />Good pantry dinner, too. Most ingredients are food storage items so it's a good last minute meal.<br /></span></i><span>Yields: 6 Servings<br /></span><i><br /></i><span><br /></span> </p><p style="margin-top: 5px; margin-bottom: 5px;"><span style="font-variant: small-caps; letter-spacing: 4px;"><span>Ingredients</span></span> </p><p style="margin-top: 0px; margin-bottom: 3px;"><span>1 can or bottle of chicken or leftover cooked chicken or turkey meat<br />OR 1 pound boneless chicken breasts<br />1 medium onion chopped<br />1 1/2 teaspoons garlic powder or 2 cloves fresh garlic finely minced (I like the bottled minced garlic)<br />1 tablespoon oil<br />2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained<br />1 can (14 1/2 ounces) chicken broth or 2 cups of stock or broth<br />2 cans (4 ounces each) chopped green chilies (if you like less kick, add 1 can)<br />1 teaspoon salt<br />1 teaspoon ground cumin<br />1 teaspoon dried oregano<br />1/2 teaspoon pepper<br />1/4 teaspoon smoked paprika<br />1/2 cup sour cream<br />1 can evaporated milk<br /><br /></span></p></td> <td style="border: medium none;" valign="top" width="1"><span><br /></span></td></tr> <tr> <td style="border: medium none;" colspan="2" valign="top" width="100%"><span><span style="font-variant: small-caps; letter-spacing: 4px;"><span>Instructions<br /></span></span></span><span>In a large saucepan, saute onion, garlic powder (add fresh garlic, if using, at the last minute so it doesn't burn) and (chicken, if using raw meat),in oil until translucent. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and evaporated milk. Garnish with fresh cilantro, if desired, but I don't really like cilantro with this (can't believe I'd say such a thing!). Serve immediately. This is especially good served with tortilla chips or cornbread.<br /><br /><br /><br />Slow Cooker Option: In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them. Add the chopped onion, garlic powder, beans, green chiles and all of the spices. Do not add the sour cream or evaporated milk yet! Reduce the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients. Stir the mixture around a bit to incorporate the dry spices. Cook on low for 5-7 hours (if using frozen chicken you'll cook on the longer end of that spectrum, fresh chicken will cook in less time). Remove the chicken to a cutting board and shred in bite-size pieces. Stir back into the slow cooker. In a small bowl or liquid measuring cup, whisk together the sour cream and milk until smooth. Whisk the cream mixture into the crockpot with the other ingredients. Let the soup cook until heated through. Serve.<br /><br /></span></td></tr> <tr> <td style="border: medium none;" colspan="2" valign="top" width="100%"> <p style="margin-top: 0px; margin-bottom: 3px;"><i><span>from melskitchencafe.com & adapted by Kristine Hipps</span></i><span></span></p></td></tr></tbody></table></div></div>Kristine hippshttp://www.blogger.com/profile/08376116231244132020noreply@blogger.com1tag:blogger.com,1999:blog-15477344988691629.post-79143484390948436912011-01-14T09:25:00.000-08:002011-01-14T09:28:07.176-08:00Quick NoteI made the White Bean Chili again last night and noted the changes made from the original recipe. It was So-o-o good (for those who like that kind of meal - sorry Kelsey) and I'm kicking myself for not taking a picture!<div>I'll do it soon and post the changes but just couldn't wait to "brag" about it.</div><div><br /></div><div>Your fat mama</div>Kristine hippshttp://www.blogger.com/profile/08376116231244132020noreply@blogger.com0tag:blogger.com,1999:blog-15477344988691629.post-42428857888117156272010-10-27T13:19:00.001-07:002010-10-27T13:22:33.899-07:00Mmmmm...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15DwHEadMOkO27phPHxEWZJNP-LaY_3seaBdClyAKYztaMoxM-X0HHAGm-C4nU1C91Y4jZwYACTky4HTPFPqp6YFTxU86tPmb3AJnl34nyAZCU9U556ziDcJ-cN4HdimcxJR_USzrWg/s1600/P1090345.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15DwHEadMOkO27phPHxEWZJNP-LaY_3seaBdClyAKYztaMoxM-X0HHAGm-C4nU1C91Y4jZwYACTky4HTPFPqp6YFTxU86tPmb3AJnl34nyAZCU9U556ziDcJ-cN4HdimcxJR_USzrWg/s400/P1090345.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532823384174205346" /></a><br /><div style="text-align: center;">What an appropriate comment for a mummy.</div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rrRTpawN31caGiRl6uoFOwYriMBOp1hob38va52R8A01dT3i17rNms_LC-UKmuDqbkn5mRmJRyyhC7XoAw7ic34QfZ0uUc3xwgKzA6Fy_c3maJlCNoKUJNVGiDSG3duhxwjOGjQLdg/s1600/P1090343.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9rrRTpawN31caGiRl6uoFOwYriMBOp1hob38va52R8A01dT3i17rNms_LC-UKmuDqbkn5mRmJRyyhC7XoAw7ic34QfZ0uUc3xwgKzA6Fy_c3maJlCNoKUJNVGiDSG3duhxwjOGjQLdg/s400/P1090343.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532823673100206818" /></a>Kristine hippshttp://www.blogger.com/profile/08376116231244132020noreply@blogger.com1tag:blogger.com,1999:blog-15477344988691629.post-9752627961131139282010-09-17T09:27:00.000-07:002011-04-01T14:19:13.869-07:00Yummm<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SsJm9YZKdXd2F2rjaXzGOirdmJgWzF_CABrhUjT3ce6sAmywZWyHHSOxIQbbb9cg6TPEd4Kd7buRYFUb31-kGVF3K_pb2vi4M-dvYterTiw7pRlbJApkY3hOESBbrjSNKsBrRM5QIw/s1600/P1090093.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0SsJm9YZKdXd2F2rjaXzGOirdmJgWzF_CABrhUjT3ce6sAmywZWyHHSOxIQbbb9cg6TPEd4Kd7buRYFUb31-kGVF3K_pb2vi4M-dvYterTiw7pRlbJApkY3hOESBbrjSNKsBrRM5QIw/s400/P1090093.JPG" alt="" id="BLOGGER_PHOTO_ID_5517921601083375938" border="0" /></a><br />This is the dinner I made for Dad's birthday. The recipe came from Allrecipies - huge number of reviews and ratings (I think the highest I've seen) and VERY simple... Taste was so good I'll actually make it again! You can also make this in a pressure cooker if you didn't get it done earlier! I think I like it that way the best.<br /><div><br /></div><div>1 chuck roast 5-6 lb. fat trimmed (this really is the best cut of meat, but others will work, too)<br /></div><div>1 can cream of mushroom soup</div><div>1/2 can water</div><div>1 bouillon cube or1 t. beef soup base</div><div>sliced mushrooms (my choice) - mushrooms really deepen the flavor of the gravy! Don't omit!!<br /></div><div>1 pkg onion soup mix</div><div>-------</div><div><br /></div><div>Combine all ingredients in bottom of crock pot. Add roast and spoon "gravy" on top of it. Cover and cook for hours! I like to cook it at least 12 hours.</div><div><br /></div><div><div>1 onion quartered</div><div>1 bag baby carrots</div><div>yukon gold potatoes, quartered (as many as you want)</div></div><div><br /></div><div>Veggies I cooked separately in the pressure cooker. <br /><br />** I personally don't really like the way the gravy tastes when the carrots are cooked with the meat. I think it gets a little sweet and not as rich and savory. That's why I cooked them separately, but that's strictly my personal preference.<br /><br />If the gravy is too thin, add a little slurry of cornstarch and water to thicken it up.<br /><br />Wonderful!!!!!</div>Kristine hippshttp://www.blogger.com/profile/08376116231244132020noreply@blogger.com2tag:blogger.com,1999:blog-15477344988691629.post-89349944878630569252010-02-12T09:01:00.001-08:002010-02-12T10:24:43.719-08:00Kristine hippshttp://www.blogger.com/profile/08376116231244132020noreply@blogger.com0tag:blogger.com,1999:blog-15477344988691629.post-34255916810770556862010-01-23T11:32:00.001-08:002010-01-23T11:32:29.625-08:00Blog StalkingMy search for the perfect rama chicken recipe was put on hold after discovering <a href="http://eatingtheworld.wordpress.com/">this </a>beauty of a website. It isn't necessarily a great resource for us unless we suddenly find ourselves in the Chicago area, but it's still a fun idea. I was thinking we could do something similar, allowing our own recipes to count as well. What do you guys think?kelseyhttp://www.blogger.com/profile/08157548748803621537noreply@blogger.com1tag:blogger.com,1999:blog-15477344988691629.post-1023070300658400182010-01-22T13:15:00.000-08:002010-01-22T13:15:04.493-08:00TemptationFor some unexplainable reason, I was trying to divert my attention from my chocolate craving by reading blog posts about chocolate. Crazy, I know. Nevertheless, I just discovered the single most incredible thing in the universe. Homemade chocolate hazelnut spread. I repeat, homemade chocolate hazelnut spread.<br />
<div style="text-align: center;"><img height="320" src="http://i264.photobucket.com/albums/ii162/PheMOM/IMG_1184.jpg" width="283" /><br />
</div><div style="text-align: center;"><span style="font-size: xx-small;"><a href="http://phemomenon.blogspot.com/2009/10/homemade-chocolate-hazelnut-spread.html">http://phemomenon.blogspot.com/2009/10/homemade-chocolate-hazelnut-spread.html</a></span><br />
</div><br />
She says it's tastier than nutella. More flavorful. I don't even know what to do with this information. Who wants to fly out and try this recipe with me??? Any takers? It won't be the same without you.Minharoshttp://www.blogger.com/profile/05210279586255167004noreply@blogger.com2tag:blogger.com,1999:blog-15477344988691629.post-73790571762028077102009-12-07T08:06:00.000-08:002009-12-07T09:18:37.825-08:00Deck the Halls. You heard me - deck those halls!<div style="text-align: center;"><br /></div><img src="http://2.bp.blogspot.com/_Og48toI5LrE/Sx04qm5Q8YI/AAAAAAAAEXY/p8K7C6vsask/s320/P1070634.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_5412544631815598466" /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_Og48toI5LrE/Sx02lqfKOHI/AAAAAAAAEXA/OAQX17ad9QI/s1600-h/P1070618.JPG"><span><span></span></span></a>Thought you might like to see some pics of our festive Christmas tree.<img src="http://1.bp.blogspot.com/_Og48toI5LrE/Sx03ARCwb4I/AAAAAAAAEXI/Jw8159xoDp4/s320/P1070618.JPG" style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5412542804883697538" /><br /><br />We decided to do something different this year - a bit more contemporary, but it looks quite traditional to me now!<br /><br /><img src="http://1.bp.blogspot.com/_Og48toI5LrE/Sx01YdNoR8I/AAAAAAAAEWw/aw8gMt2mR1w/s320/P1070615.JPG" style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5412541021444130754" /><img src="http://1.bp.blogspot.com/_Og48toI5LrE/Sx011G1FH9I/AAAAAAAAEW4/J0lGvrnDIG0/s320/P1070617.JPG" style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5412541513651789778" /><br /><br />We got new ribbon (olive/lime green with silver glitter swirls) and some new ornaments (glass - yikes! gold and silver with beautiful decorations, so that part is new and fancy!<br /><img src="http://2.bp.blogspot.com/_Og48toI5LrE/Sx03-Bkab4I/AAAAAAAAEXQ/zOjmG_i-vBw/s320/P1070632.JPG" style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5412543865881784194" /><br />We've also broken down and added lots of our old glass ornaments, too. They're also quite be-u-ti-ful (read this in the voice of Miss Piggy).Kristine hippshttp://www.blogger.com/profile/08376116231244132020noreply@blogger.com0