tag:blogger.com,1999:blog-18333042432269171222024-03-28T00:19:18.304-07:00Elizabeth's Cooking ExperimentsBurgers, Sandwiches, and Other Quick GoodiesElizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.comBlogger276125tag:blogger.com,1999:blog-1833304243226917122.post-54681629584500329022014-05-07T13:44:00.000-07:002014-05-07T13:44:31.178-07:00The reason for my absence...If you've been following my blog, you've probably noticed that I haven't posted anything in over a year. Please forgive me. I've been very busy taking care of the most awesome baby ever. :)Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com6tag:blogger.com,1999:blog-1833304243226917122.post-43332681884351614392013-04-20T14:45:00.000-07:002013-04-20T14:45:06.484-07:00Apple Butter<div class="separator" style="clear: both; text-align: left;">
I have to confess I'm a little scared to leave my crockpot on all day while I go to work. Leaving it on on weekends and days off while I'm in and out running errands all day is fine, but leaving it on while I'm at work squicks me out a little. I know it's irrational. I know that my crockpot won't suddenly, after over 4 years of reliable use, won't all of a sudden blow up on me... But what if it does?</div>
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This apple butter is my first experiment with putting something in my crockpot while I was away at work. Do you think I could concentrate at work? Of course not. Instead of brilliant legal thoughts, my imagination went wild with thoughts of burned apples (at best) and charred house remains (at worst). </div>
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Needless to say, my house was still standing when I got home, the apples were cooking nicely, and it smelled like I had spent all day making apple pies. It was wonderful.</div>
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Now if only I could convince myself that this all-day-while-I'm-at-work success wasn't a fluke and I should try it again.</div>
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<a href="http://3.bp.blogspot.com/-VMYn2acmUpk/UOMV72b0sCI/AAAAAAAABw0/aK8Ecra9Nz4/s1600/Apple+Butter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-VMYn2acmUpk/UOMV72b0sCI/AAAAAAAABw0/aK8Ecra9Nz4/s320/Apple+Butter.JPG" width="320" /></a></div>
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<b><span style="font-size: large;">Crockpot Apple Butter</span></b></div>
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<span style="font-size: x-small;">From <a href="http://www.mybakingaddiction.com/crock-pot-slow-cooker-apple-butter-recipe/" target="_blank">My Baking Addiction</a>, adapted</span></div>
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<span style="font-size: x-small;">Makes about 4 pints</span></div>
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INGREDIENTS</div>
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6 1/2 lbs tart apples, peeled, cored, and sliced</div>
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2/3 - 1 cup white sugar (depending on how sour your apples are)</div>
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2/3 - 1 cup brown sugar (depending on how sour your apples are)</div>
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1/4 tsp nutmeg</div>
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1/4 tsp ground cloves</div>
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2 tsp cinnamon </div>
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1/4 tsp salt</div>
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1 TBSP vanilla extract</div>
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DIRECTIONS</div>
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Place the apples in the crockpot. Add the sugars, nutmeg, cinnamon, cloves, and salt. Stir to combine.</div>
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Cook on low for about 10 hours, stirring very occasionally (I stirred once after it cooked for about 9 hrs), until the mixture is thickened and dark brown.</div>
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Uncover, stir in the vanilla, and cook for about 2 hrs. It'll probably look like the apples are sort of breaking down and liquefying, but that's ok. Cooking uncovered will allow some of the excess liquid to evaporate.</div>
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Puree with an immersion blender until smooth. Put in sterile containers and store in the fridge or freezer.</div>
<br />Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com4tag:blogger.com,1999:blog-1833304243226917122.post-39196083674480125272013-03-25T15:33:00.000-07:002013-03-26T15:25:10.981-07:0021-Ingredient Chili<br />
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<a href="http://1.bp.blogspot.com/-qIJ40ClRskI/UVDL_SZ432I/AAAAAAAABxs/O1pLEDUEg-A/s1600/575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-qIJ40ClRskI/UVDL_SZ432I/AAAAAAAABxs/O1pLEDUEg-A/s320/575.JPG" width="320" /></a></div>
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In preparation to install my magic shelves, I cleaned out the cabinets. These are my spices. Well, most of them. My cinnamon sticks and ground cinnamon got left out. Clearly, I have a problem. A delicious one.<br />
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Because of this delicious problem, I was able to make this 21-ingredient chili with only having to buy one spice. I'm not sure if that's something I should be proud of...<br />
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We both really liked this chili. My husband, who has a very narrow definition of what a chili is, declared this his "new favorite tortilla soup." It took some work, but I will definitely be making it again, with a few changes - I'll note those below.<br />
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The most exciting part of this is that I got to make it in my new crockpot. Behold:<br />
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It's pretty and shiny and I love it.<br />
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But now onto the chili.<br />
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<b><span style="font-size: large;">Slow Cooker 21-Ingredient Chili</span></b><br />
<b><span style="font-size: x-small;">From A Year of Crockpotting</span></b><br />
<b><span style="font-size: x-small;"><i>Prep Time - 25 min</i></span></b><br />
<b><span style="font-size: x-small;"><i>Cook Time - 8 hrs</i></span></b><br />
<b><span style="font-size: x-small;"><i>Serves 8ish</i></span></b><br />
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INGREDIENTS<br />
2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks.<br />
1 onion, diced<br />
1 (15 oz) can kidney beans, drained & rinsed<br />
1 (15 oz) can white cannellini beans, drained & rinsed<br />
1 (15 oz) can corn (drained & rinsed)*<br />
1 (15 oz) can fire-roasted tomatoes (NOT drained)<br />
1 (4 oz) can diced green chiles<br />
1 medium sweet potato, peeled and grated<br />
1/2 cup spicy grown mustard<br />
2 TBSP soy sauce<br />
2 TBSP honey<br />
3 TBSP chili powder<br />
1 TBSP chipotle chili powder<br />
1 TBSP onion powder<br />
1 TBSP garlic powder<br />
1 tsp white peper<br />
1 tsp oregano<br />
1 tsp cumin<br />
1/4 tsp cinnamon**<br />
1/4 tsp cloves<br />
2 cups chicken broth<br />
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DIRECTIONS<br />
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Put the chicken into the bottom of your cooker;
frozen is okay, but cut it into chunks. Add the diced onion, canned beans,
tomatoes, chiles, corn, and grated sweet potato. </div>
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In a small bowl, mix together the mustard, honey, dried spices, and broth. Whisk together and pour into the crockpot. Stir to combine.<o:p></o:p></div>
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Cover and cook on low for 8 to 10 hours, or until
chicken easily shreds with two large forks. Stir very
well and serve in a large bowl with your favorite chili toppings, like sour cream and cheese.<o:p></o:p></div>
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Serve and enjoy.<o:p></o:p></div>
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NOTES</div>
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*I used a second can of kidney beans instead of corn. </div>
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** When I make this again, I will omit. </div>
<br />Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com2tag:blogger.com,1999:blog-1833304243226917122.post-21061206766494788992013-03-13T18:28:00.001-07:002013-03-13T18:28:41.839-07:00White Cheddar Mac & Cheese<div class="separator" style="clear: both; text-align: left;">
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Hello there! Nice seeing you again! Thanks for stopping by and not forgetting about me during my unintentional blogging sabbatical. I appreciate it. :)</div>
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When I was about 14, my family moved into a new house. The kitchen had been re-done shortly before my parents bought the place and the cabinets were custom and most of them had sliding, pull-out shelves (a la Ikea). I was fascinated by them. I had no idea this was a "thing." I'd never heard of Ikea (forgive me, Swedish ancestry). The state of Minnesota didn't even have an Ikea until I was well into my twenties. I thought that whomever designed the kitchen cabinets was <i>genius, </i>and really onto something.</div>
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So, fast-forward until we bought our house. We have a few really deep cabinets. I hated going into them. It was impossible to get things out of them (you can guess where this is going now, can't you). Every time I took out my flour container, it felt like a puzzle getting it back in. I had wanted for almost the entire year-and-a-half we've lived here to do something about those damn cabinets. I was crushed when I learned that one particular cabinet was not the right size to be able to drive the 4 miles to our Ikea and pick up some of the magical shelves. Then, I discovered a company that will custom-make the shelves to fit the actual dimensions of your cabinets.</div>
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So, I present to you, the before and after:</div>
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<a href="http://1.bp.blogspot.com/-M9BOtA1SR74/UUEkXVrSX_I/AAAAAAAABxQ/S0TsoFVnkEY/s1600/582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-M9BOtA1SR74/UUEkXVrSX_I/AAAAAAAABxQ/S0TsoFVnkEY/s320/582.JPG" width="240" /></a><a href="http://1.bp.blogspot.com/-tIRorsSmS6M/UUEka70VENI/AAAAAAAABxY/My__Bh4ZmGk/s1600/587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="http://1.bp.blogspot.com/-tIRorsSmS6M/UUEka70VENI/AAAAAAAABxY/My__Bh4ZmGk/s320/587.JPG" width="240" /></a></div>
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I swear, the Hallelujah chorus from Handel's Messiah went through my head. It's amazing how much easier it is to get things out - like the pasta to make this mac & cheese. Even my husband, who firmly believes that mac & cheese is a side dish, not a main dish, agrees that this is really good stuff.</div>
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<a href="http://1.bp.blogspot.com/-C4j_eEH_H8s/UEK9b6SIe6I/AAAAAAAABuU/25k40obmrho/s1600/Panera+Mac+&+Cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-C4j_eEH_H8s/UEK9b6SIe6I/AAAAAAAABuU/25k40obmrho/s320/Panera+Mac+&+Cheese.JPG" width="320" /></a></div>
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<span style="font-size: xx-small;">Yes, this picture was taken a while ago while it was nice outside.</span></div>
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<b><span style="font-size: large;">White Cheddar Mac & Cheese</span></b></div>
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<span style="font-size: x-small;"><b>Recipe from Annie's Eats (she got it from panera.com)</b></span></div>
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<span style="font-size: x-small;"><b>Serves 4-ish (probably should be at least 6)</b></span></div>
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INGREDIENTS</div>
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1 lb small pasta</div>
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4 TBSP butter</div>
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1/3 cup all-purpose flour</div>
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2 1/2 cups dairy liquid (milk, cream, half & half - whatever)</div>
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4 oz white American cheese, chopped (I usually just use Velveeta - white American is oddly hard to find around here)</div>
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8 oz sharp white cheddar, shredded (I usually use reg. orange cheddar)</div>
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1 tsp Dijon mustard (or more, if you really like dijon)</div>
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1 tsp salt</div>
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1/4 tsp hot sauce</div>
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DIRECTIONS</div>
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Cook pasta to al dente. Drain & set aside.</div>
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Meanwhile, melt the bugger in a large saucepan over medium heat (my dutch oven works well). When the butter is melted and a little bubbly, whisk in the flour, stirring constantly, for about 1 1/2 minutes. Gradually whisk in the milk and keep whisking until the lumps are gone. Reduce the heat to medium-low, stirring frequently, until mixture thickens, about 8 minutes.</div>
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Remove from heat and add the cheese by the handful, whisking until the cheese is entirely melted before adding more. Repeat until the cheese is all added. Stir in the mustard, salt, & hot sauce.</div>
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Return the pan to the heat and stir in the pasta, stirring to thoroughly coat all of the pasta with the sauce. Cook for 1-2 minutes to make sure everything is heated through.</div>
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Enjoy!</div>
<br />Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com3tag:blogger.com,1999:blog-1833304243226917122.post-13909723401551509762012-12-15T20:31:00.000-08:002012-12-15T20:31:51.653-08:00Roasted Tomato Penne alla VodkaWe've now been back from San Francisco for about a month. Our trip was a wonderful week filled with great sight-seeing and absolutely wonderful food. The Golden Gate Bridge really is as cool to see in person as you'd think it is. I want to go back, badly. I mean, look at this. It's beautiful.<br />
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<a href="http://3.bp.blogspot.com/-E3lgu6zzbtg/UM1H05j3MPI/AAAAAAAABwE/-1sbuxGJBvM/s1600/2012.11.6+San+Francisco+-+Golden+Gate+Bridge44.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-E3lgu6zzbtg/UM1H05j3MPI/AAAAAAAABwE/-1sbuxGJBvM/s320/2012.11.6+San+Francisco+-+Golden+Gate+Bridge44.JPG" width="240" /></a></div>
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We both fell in love with the North Beach neighborhood, San Francisco's "Little Italy." The Twin Cities have a lot of really great restaurants, but they truly don't hold a candle to anything we ate in San Francisco. I don't think I've eaten better Italian since I was in Italy. If you're ever there, you should go to Tommaso's. It's an adorable little hole-in-the wall place - very small, quaint, and cute. Order their lasagna. It's amazing.<br />
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And in the meantime, make this Penne alla Vodka. You won't regret it.<br />
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<a href="http://4.bp.blogspot.com/-DgrpnZ7ATnU/UM1FsBtsk1I/AAAAAAAABv8/BZg0tu2oXoQ/s1600/Roasted+Tomato+Penne+alla+Vodka.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-DgrpnZ7ATnU/UM1FsBtsk1I/AAAAAAAABv8/BZg0tu2oXoQ/s320/Roasted+Tomato+Penne+alla+Vodka.JPG" width="320" /></a></div>
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<b><span style="font-size: large;">Roasted Tomato Penne alla Vodka</span></b><br />
<b><span style="font-size: x-small;">Recipe from <a href="http://www.rachaelray.com/recipe.php?recipe_id=4453" target="_blank">Rachael Ray</a>, adapted</span></b><br />
<b><span style="font-size: x-small;">Serves 4ish</span></b><br />
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INGREDIENTS<br />
1 lb penne pasta<br />
3 lbs plum tomatoes<br />
2 TBSP olive oil, plus drizzles<br />
2 TBSP fresh thyme, finely chopped<br />
salt & pepper<br />
5 cloves garlic, minced<br />
1 onion, diced fine<br />
1 cup vodka<br />
1/2 cup chicken stock<br />
1 cup mascarpone cheese<br />
handful basil leaves, torn<br />
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DIRECTIONS<br />
Preheat the oven to 325 degrees.<br />
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Cut the tomatoes in half and arrange cut-side up on baking sheets. Drizzle with olive oil and sprinkle with the thyme, salt, & pepper.<br />
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Roast for about 1 hr, 15 min. Let cool.<br />
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Heat olive oil in a large skillet or dutch oven over medium heat. Add onions & garlic and season with salt & pepper. Cook until soft, about 12-15 min. Add the vodka and cook until reduced by about half. Add the chicken stock.and roasted tomatoes and heat through.<br />
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Stir in the mascarpone cheese, and then, using an immersion blender (or transfer to food processor), puree until smooth and creamy. Add the basil and stir until it is wilted.<br />
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Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, and drain. Toss the pasta with the sauce, and serve. Top with some grated Parmesan cheese.Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com1tag:blogger.com,1999:blog-1833304243226917122.post-2255075169921138432012-10-26T13:14:00.002-07:002012-10-26T13:14:50.697-07:00Pollo Asado<div class="separator" style="clear: both; text-align: left;">
I've started getting sucked into The Voice this season. Past seasons, I've just watched if, for example, it was on when I was at the gym, but I never really tuned in at home or recorded it. For some reason, I'm totally hooked on this season. One of the contestants is from the city where I live - I tell myself I watch to cheer him on (nevermind that I think he said he moved out of the suburbs a while ago).</div>
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Usually when I watch, I have a cat on my lap. In one of the blind audition episodes, said cat started meowing pretty loudly when one of the hopefuls was singing off-key.</div>
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Fast-forward about a week or two and The X Factor was on (I wasn't actually watching - I just forgot to turn off the TV when the show I was watching was over). One of the contestants was absolutely murdering a Kelly Clarkson song, and again, the same cat started meowing loudly. </div>
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Back to The Voice - kitty was not a fan of the woman who ultimately won the battle where the contestants sang Katy Perry's<i> Hot and Cold</i>.</div>
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I'm still haven't decided if I think she really likes bad intonation and is trying to sing along or if she's offended by the bad singing. </div>
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This is another recipe I made back when the weather was nice and warm. I miss that weather. We first made it and used the meat as tacos, but I felt the flavor was too subtle to make a great taco. The second time we made it, we ate it off-the-bone, which really brought out the hints of garlic, onion, and citrus. This will be a great one to make in the dead of winter when I'm really craving a nice hint of summer.</div>
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<a href="http://2.bp.blogspot.com/-gQXCvrtqNMQ/UEK99MMPyUI/AAAAAAAABuc/1mvtZdI3TWI/s1600/Chicken+Asado.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-gQXCvrtqNMQ/UEK99MMPyUI/AAAAAAAABuc/1mvtZdI3TWI/s320/Chicken+Asado.JPG" width="320" /></a></div>
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<b><span style="font-size: large;">Pollo Asado</span></b></div>
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<span style="font-size: x-small;"><b>Recipe from<a href="http://thepioneerwoman.com/cooking/2011/06/pollo-asado/" target="_blank"> Pioneer Woman</a></b></span></div>
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<span style="font-size: x-small;"><b>Serves up to 8</b></span></div>
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<span style="font-size: x-small;"><b><i>Prep Time - 2-24 hrs (mostly inactive)</i></b></span></div>
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<span style="font-size: x-small;"><b><i>Cook Time - 25 min</i></b></span></div>
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INGREDIENTS</div>
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1/2 cup Olive Oil</div>
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1/2 cup orange juice*</div>
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2 lemons, juiced (save the halves)</div>
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2 limes, juiced (save the halves)</div>
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4 garlic cloves, minced</div>
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2 onions, peeled and copped into big chunks</div>
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1 tsp salt</div>
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1 tsp pepper</div>
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up to 16 chicken parts (we used 6 but the marinade is plenty for more</div>
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DIRECTIONS</div>
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In a bowl, combine the olive oil, orange juice, lemon juice, lime juice, salt, pepper, and garlic. Whisk to combine. Save the little of the marinade for basting during the cooking process, and put the rest in a large ziplock bag and place the chicken parts in the bag. Add the fruit halves and onion chunks. Toss everything to combine. Let sit in the refrigerator for at least 2 hrs, up to over night.</div>
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About a half hour before you're going to cook, take the chicken out of the fridge and put it on the counter to get the chill off. </div>
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Preheat a grill to about medium heat (or a broiler to high). </div>
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Place the chicken on the grill and cook until cooked through, turning a few times, and marinading with each flip. This probably will take about 25 minutes whether you're broiling or grilling your chicken.</div>
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*I can not strongly advise enough not to try squeezing your own. My hand muscles hurt for several days after I tried to squeeze my own orange juice for this recipe.Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com1tag:blogger.com,1999:blog-1833304243226917122.post-26148002802992068852012-10-06T13:24:00.000-07:002012-10-06T13:24:15.581-07:00Grilled Chicken Caprese Sandwiches<div class="separator" style="clear: both; text-align: left;">
The magazine companies are on to me. I subscribed to CookingLight about a year ago. Since then, I've been inundated with other magazine subscription offers - Everyday with Rachael Ray, Food Network Magazine, People, Parents, Good Housekeeping, Family Circle, Better Homes and Gardens.... they all want me. I feel so popular.</div>
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The sad thing about this is that if it's a magazine I'm even somewhat interested in, and the deal is good, I'll probably subscribe. My husband tells me "oh, but honey, you can get those recipes online." Which is true. But looking them up online is nowhere near as fun as getting a fresh new magazine in the mail every month. I like to think I have the self-control to know when it's time to stop (and hey, I turned down Parents magazine, even though it was truly a great deal. That's gotta count for something, right? Nevermind that I have no children or need for such a magazine).</div>
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I made these sandwiches when my tomatoes and basil were at their absolute peak - before the fall weather officially arrived and far before I had to start bringing my plants in at night for fear of frost (I'm not a fan of this weather). You should make them and enjoy them while the you still have access to fresh tomatoes and basil.</div>
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<a href="http://4.bp.blogspot.com/-nbEac2HT57M/UHCPl5u6MfI/AAAAAAAABvc/nvjI6MhuCZ8/s1600/Grilled+Chicken+Caprese+Sandwiches.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-nbEac2HT57M/UHCPl5u6MfI/AAAAAAAABvc/nvjI6MhuCZ8/s320/Grilled+Chicken+Caprese+Sandwiches.JPG" width="320" /></a></div>
<span style="font-size: large;"><br /></span>
<b><span style="font-size: large;">Grilled Chicken Caprese Sandwiches</span></b><br />
<b><span style="font-size: x-small;">Serves 2</span></b><br />
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INGREDIENTS<br />
4-6 chicken tenders<br />
Italian dressing, for marinading<br />
2 Roma tomatoes<br />
1-2 tsp olive oil<br />
salt & pepper<br />
6ish leaves fresh basil<br />
Mozzarella cheese slices<br />
baguette<br />
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DIRECTIONS<br />
Marinade the chicken tenders in Italian dressing for at least a few hours. Cut the tomatoes and drizzle with olive oil. Season with salt & pepper.<br />
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Pre-heat the broiler.<br />
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Grill the chicken till cooked through (3-5 min per side or so) and grill the tomatoes till soft.<br />
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Meanwhile, cut the baguette in half, length-wise, and put slices of mozzarella. Right before the chicken is done, place the bread under the broiler until the cheese melts and starts to get bubbly.<br />
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Cut the basil into little ribbons.<br />
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Place the chicken on top of the bread, then top with tomato and fresh basil.<br />
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Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com2tag:blogger.com,1999:blog-1833304243226917122.post-61599382727129436572012-08-31T16:18:00.000-07:002012-09-02T13:43:23.340-07:00Monte Cristo with Strawberry Habanero JamWe're now entering year two of home ownership. It's great. When we first moved in, we didn't do much. The previous owners did a lot of work on the place, and we didn't see ourselves wanting to change much.<br />
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How naive we were. We (and by "we" I mostly mean my husband) have since learned that home ownership is a continuous string of projects that are assured to take at least twice as long as you think they're going to take. And I have since learned the wonders of stations like HGTV and DIY network and am convinced that the shower/tub area of our master bath needs to be re-done with mosaic tiles. I think my husband would appreciate it if I stopped watching these stations.<br />
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Most recently, we installed a ceiling fan in our kitchen. The fixture the previous owners chose for the kitchen used LED lights that burned so hot that it was almost unbearable to be in the kitchen while the light was on for any length of time.<br />
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At least it looked cool?<br />
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Next up - replacing the two-prong sockets with grounded three-prong sockets. It's bound to be riveting.<br />
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We both really liked these Monte Cristo sandwiches. They were a great alternative to the traditional kind that is battered and deep fried (please do not interpret that to mean I'm trying to convey that these sandwiches are healthy - they're not). We weren't the hugest fans of the strawberry habanero jam. Honestly, I think I would've really loved it on a waffle or on ice cream, but for me, it didn't go well with the meat.<br />
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<a href="http://4.bp.blogspot.com/-z3Nhq7469Js/UDvfgzHgHrI/AAAAAAAABt4/YyIaVPwz2Dk/s1600/Monte+Cristo+with+Strawberry+Habanero.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-z3Nhq7469Js/UDvfgzHgHrI/AAAAAAAABt4/YyIaVPwz2Dk/s320/Monte+Cristo+with+Strawberry+Habanero.JPG" width="320" /></a></div>
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<b><span style="font-size: large;">Monte Cristo Sandwiches with Strawberry Habanero Jam</span></b></div>
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<b><span style="font-size: x-small;">Recipe from <a href="http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_623757_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html" target="_blank">Jeff Mauro</a>, adapted</span></b></div>
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<b><span style="font-size: x-small;">Serves 4</span></b></div>
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<b><span style="font-size: x-small;"><i>Prep Time - 10 min</i></span></b></div>
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<b><span style="font-size: x-small;"><i>Cook Time - 20 min</i></span></b></div>
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INGREDIENTS</div>
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<i>Strawberry Habanero Jam</i></div>
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4 cups sugar</div>
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1/4 cup orange juice</div>
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2 lbs frozen strawberries</div>
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1 habanero pepper, stem and seeds removed, finely minced</div>
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<i>Custard</i></div>
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1 cup 2% milk</div>
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1 tsp salt</div>
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1 tsp sugar</div>
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pinch nutmeg</div>
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2 eggs</div>
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<i>Sandwich Build</i></div>
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8 slices Sourdough</div>
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4 slices Swiss Cheese</div>
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4 slices American Cheese</div>
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6 oz shaved honey ham</div>
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6 oz shaved turkey breast</div>
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4 TBSP salted butter</div>
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Powdered sugar, for dusting (optional)</div>
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<b>Directions</b></div>
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<i>Strawberry Habanero Jam</i></div>
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In a 4-quart saucepan set over medium heat, add the sugar and orange juice, and stir until the sugar dissolves. Turn up the heat to high and add the strawberries and habanero. Bring to a boil, stirring often. After boiling for about a minute, remove it from the heat and allow it to cool slightly. Once cooled, you can serve immediately. Store any leftovers in an airtight container in the refrigerator for about a week.</div>
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<i>Custard</i></div>
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In a baking dish, whisk together the milk, salt, sugar, nutmeg, and eggs. Set aside.</div>
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<i>Sandwich Build</i></div>
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Preheat a large pan over medium heat. Top a slice of sourdough with a slice of Swiss, one-quarter of the ham, one-quarter of the turkey, a slice of American cheese, and the second slice of sourdough.</div>
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Dip the sandwiches into the custard, letting the excess drip off. Add some butter to the pan and gently fry each sandwich until golden brown, 2-3 minutes per side. Remove from the pan, dust with some powdered sugar, and serve some of the strawberry habanero jam on the side.</div>
Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com2tag:blogger.com,1999:blog-1833304243226917122.post-17469530191040110642012-08-26T21:42:00.002-07:002012-08-26T21:42:25.513-07:00Ham & Cheese Sliders<br />
I'm currently planning a vacation. If all goes to plan, dinners at Bottega and Fleur de Lys are in my future.Have you ever gone somewhere, not really enjoyed it, and then later got home, and someone else you know went there and it seems the two of you took completely different trips? Did it leave you wondering why you didn't learn about these wonderful places they went?<br />
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For me, this place is Barcelona.<br />
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When I was studying abroad in London, I decided it would be fun to take a trip to Barcelona. I'd heard great things, I spoke Spanish (yes, I knew they speak Catalan but for some unknown reason, I assumed people would regularly speak both), and flights were cheap. So, I bought my RyanAir ticket, raced down to W.H. Smith and bought a Rick Steve's guide, and booked a hostel. Even today, I don't like going somewhere without knowing where I'm going to sleep that night.<br />
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However, what I failed to do, was actually research the city. Or read much of the Rick Steve's book. In the name of spontaneity, I decided I would figure out what to do when I got there.<br />
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Big mistake. Aside from going to the beach and the Sagrada Familia, I had absolutely no idea what I should be doing (God forbid I consult the book while I'm there). And, on top of that, Barcelona was having some unprecedented heat wave that made it uncomfortable to do anything but lay on the beach, in the shade.<br />
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I did end up doing some great shopping, but overall, was thoroughly unimpressed with Barcelona. And the worst part is that while I know it's my own fault, I'm hesitant to want to go back there because of how unimpressed I was.<br />
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Needless to say, that story has nothing to do with these sandwiches. Which are delicious, by the way.<br />
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<a href="http://1.bp.blogspot.com/-156SnjWA62s/UDrgfdNet6I/AAAAAAAABto/ERHGOPXm6IQ/s1600/Ham+&+Cheese+Sliders.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-156SnjWA62s/UDrgfdNet6I/AAAAAAAABto/ERHGOPXm6IQ/s320/Ham+&+Cheese+Sliders.JPG" width="320" /></a></div>
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<strong><span style="font-family: Times, Times New Roman, serif; font-size: large;">Ham and Cheese Sliders</span></strong></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;"><b>From: <a href="http://www.the-girl-who-ate-everything.com/2010/04/ham-and-cheese-sliders.html" target="_blank">The Girl Who Ate Everything</a>, who adapted it slightly from the <a href="http://ourrecipeclub.blogspot.com/2009/05/katies-ham-swiss-sliders.html" style="color: #ba2d3d; text-decoration: none;">Recipe Club</a></b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #333333;"><span style="line-height: 20.766666412353516px;">INGREDIENTS</span></span></span><br />
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<span style="font-family: Times, Times New Roman, serif;">24 good white dinner rolls</span></div>
<span style="font-family: Times, Times New Roman, serif;"><span style="color: #333333; line-height: 20.78333282470703px;">24 pieces good honey ham</span><br style="color: #333333; line-height: 20.78333282470703px;" /><span style="color: #333333; line-height: 20.78333282470703px;">24 small slices Swiss cheese</span><br style="color: #333333; line-height: 20.78333282470703px;" /><span style="color: #333333; line-height: 20.78333282470703px;">1/3 cup mayonnaise</span><br style="color: #333333; line-height: 20.78333282470703px;" /><span style="color: #333333; line-height: 20.78333282470703px;">1/3 cup miracle whip</span><br style="color: #333333; line-height: 20.78333282470703px;" /><strong style="color: #333333; line-height: 20.78333282470703px;">Poppy seed sauce</strong><span style="color: #333333; line-height: 20.78333282470703px;"> </span><br style="color: #333333; line-height: 20.78333282470703px;" /><span style="color: #333333; line-height: 20.78333282470703px;">1 Tablespoon poppyseeds*</span><br style="color: #333333; line-height: 20.78333282470703px;" /><span style="color: #333333; line-height: 20.78333282470703px;">1 1/2 Tablespoons yellow mustard</span><br style="color: #333333; line-height: 20.78333282470703px;" /><span style="color: #333333; line-height: 20.78333282470703px;">1/2 cup butter, melted</span><br style="color: #333333; line-height: 20.78333282470703px;" /><span style="color: #333333; line-height: 20.78333282470703px;">1 Tablespoon minced onion</span><br style="color: #333333; line-height: 20.78333282470703px;" /><span style="color: #333333; line-height: 20.78333282470703px;">1/2 teaspoon Worcestershire sauce</span><br style="color: #333333; line-height: 20.78333282470703px;" /><br style="color: #333333; line-height: 20.78333282470703px;" /><span style="color: #333333; line-height: 20.78333282470703px;">DIRECTIONS</span><br style="color: #333333; line-height: 20.78333282470703px;" /><span style="color: #333333; line-height: 20.78333282470703px;">In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.</span><br style="color: #333333; line-height: 20.78333282470703px;" /><br style="color: #333333; line-height: 20.78333282470703px;" /><span style="color: #333333; line-height: 20.78333282470703px;">In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. </span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span style="color: #333333; line-height: 20.78333282470703px;"><br /></span></span>
<span style="font-family: Times, Times New Roman, serif;"><span style="color: #333333; line-height: 20.78333282470703px;">Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.</span><br style="color: #333333; line-height: 20.78333282470703px;" /><br style="color: #333333; line-height: 20.78333282470703px;" /><span style="color: #333333; line-height: 20.78333282470703px;">Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.</span></span>
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<span style="font-family: Times, Times New Roman, serif;"><span style="color: #333333; line-height: 20.78333282470703px;">*As you can see from the picture, I omitted these because my grocery store was out.</span></span>Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com1tag:blogger.com,1999:blog-1833304243226917122.post-19362048199952142222012-07-05T16:52:00.000-07:002012-07-05T16:52:27.073-07:00Tandoori Chicken<div class="separator" style="clear: both; text-align: center;">
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<img alt="Bunny is humid. Puffed up fur." height="320" src="http://cdn.iwastesomuchtime.com/5162012235806iwsmt.jpeg" style="background-color: white;" width="209" /></div>
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Who else out there is totally feeling humidity bunny lately? Anybody with me? </div>
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When it's this warm, cooking is about the last thing on my mind. When I do cook, it's usually to whip up a marinade so that my husband can eventually grill it whatever we're marinading. He's a good sport - standing over a hot grill when it's so hot out to cook dinner. If only it were cool enough to sit outside on the deck and eat, I'd be in business.</div>
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<a href="http://www.myrecipes.com/recipe/tandoori-grilled-chicken-mint-raita-50400000121353/" target="_blank">Tandoori Chicken with Mint Raita</a></div>
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Cooking Light, June 2012</div>
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<br />Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com1tag:blogger.com,1999:blog-1833304243226917122.post-44262558235825463192012-06-14T16:34:00.001-07:002012-06-15T16:52:53.977-07:00Raspberry Ice Cream<span style="font-family: Georgia, 'Times New Roman', serif;">I probably could've titled this "The World's Most Expensive Ice Cream." This past weekend, we planted some raspberry bushes in our back yard. And it was really hot. Like 95 degrees each day. So, in typical me fashion, I decided that the best way to cool down and reward our hard work was with some homemade raspberry gelato... </span><span style="font-family: Georgia, 'Times New Roman', serif;">And then I realized that I had not one ingredient. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Raspberries - no. Cream - I had about 1/3 of the amount I needed. Half & Half - none. Sugar - minimal. Eggs - a couple. I didn't even have any bottled lemon juice lurking in the back of my fridge. So, off to the store I went. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">I picked up all the rest of the ingredients, and since it's not raspberry season here, headed toward the frozen fruits. No raspberries. Since I'm short, I even jumped up a couple of times just to make sure there weren't any lurking on a high shelf. Alas. So I brought the stuff home and set out to another store. Again, no raspberries. This time, it looked like they had a place for them, but they were out. Apparently there had been a run on frozen raspberries this weekend, and again, off to another store. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Lo and behold, they had raspberries. Really, really expensive raspberries, in very small bags. But I'd come so far - I wasn't going to let this stop me from making my ice cream. I bought two bags, hoping it would be enough but mentally preparing myself to go back for a third bag.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Fortunately, both for my sanity and my pocket book, the two 10 oz bags were almost exactly the right amount.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">You really should make this ice cream. I don't think technically it can be called a gelato, since I'm pretty sure there are specific requirements for what differentiates an ice cream from a gelato (I wasn't paying a whole lot of attention when it was explained to me way back in the day when I was in Italy and first introduced to gelato - but I'm pretty sure there aren't any eggs in a gelato and there's also something about the cream). But, it tastes like gelato, so I don't care.</span><br />
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<a href="http://3.bp.blogspot.com/-rXx3G88cO3s/T9p0JbZr6GI/AAAAAAAAAyM/V5NS7oe4v1Y/s1600/raspberry+ice+cream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-rXx3G88cO3s/T9p0JbZr6GI/AAAAAAAAAyM/V5NS7oe4v1Y/s320/raspberry+ice+cream.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Raspberry Ice Cream</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Recipe from David Lebovitz, but I found it here: <a href="http://awhiskandaspoon.com/2010/05/28/black-raspberry-ice-cream/" target="_blank">A Whisk and a Spoon</a></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">INGREDIENTS</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups half & half</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 cup sugar</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">pinch salt</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups heavy cream</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">4 large egg yolks</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups strained raspberry puree</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 TBSP lemon juice</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">DIRECTIONS</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Warm the half & half, pinch of salt, and about half of the sugar in a medium saucepan. Pour the cream into a large bowl and set the mesh strainer over the top.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">In a separate medium bowl, vigorously whisk together the egg yolks with the other half of the sugar. Slowly pour the warm liquid into the egg yolks, whisking constantly, then scrape the warmed yolks back into the saucepan.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Quickly pour the custard through the strainer and stir it into the cream. Mix in the raspberry puree and lemon juice. Stir until cool over an ice bath.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Chill thoroughly in the refrigerator, but to preserve the fresh berry taste, churn the ice cream within four hours of making the mixture.</span>Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com2tag:blogger.com,1999:blog-1833304243226917122.post-58117006063832240202012-05-26T15:01:00.000-07:002012-05-26T15:01:47.363-07:00Chicken StockCan I tell you a secret? You have to promise you won't tell anyone...<br />
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Alright, if you promise you won't tell, I'll tell you my secret. Are you ready for it? Well, here it is.<br />
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I only pretend that I make homemade stock for culinary reasons. Any talk of "oh, there's just no comparison" or "it really is worth the extra effort" is just that - talk. Sure, it may all be true, but it's not the reason I make stocks. In fact, I regularly buy boxes of the stuff and use it frequently (the six-pack from Costco and I are besties). <br />
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Nope. I make homemade stock because I'm kind of cheap and hate wasting things. And homemade stock is a great way to clean out the veggie crisper. It's just a bonus that it's super easy and makes my house smell good. In fact, it's so easy that it just may change your life.<br />
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Here's what I do:<br />
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If you want to make a meat stock, save the bones (a chicken carcass works really great). Put that at the bottom of a crock pot (mine is a 4-quart, and I think a slightly larger one would work better, but I make do). If you want to do a veggie stock, skip this step.<br />
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Next, add some veggies. I think onions, carrots, and celery are the essentials, but I've not used carrots or celery when I was out. Baby carrots, shredded carrot, carrot coins - whatever you've got. If you're using whole carrots, you don't even need to peel them. Cut those and the celery into big chunks. If you have a whole onion, chop it into big chunks and leave the skin on. The skin will help the stock get a nice dark color. If you have something else onion-y that you want to get rid of, throw that in too - shallots, scallions, leeks... they're all good. I'm pretty sure I added a green pepper once when I discovered I had one that was at the "I need to use this by tomorrow or throw it out" stage.<br />
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Add some garlic. I prefer to use whole cloves, in their skins (again, the skins help get that nice stock-y color), but if you only have a jar of minced or those little frozen garlic cubes from Trader Joe's, throw a few cloves worth in.<br />
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Next add some fresh herbs - a few full sprigs. I prefer to use Parsley and Thyme, but I'm really not picky. I've used Rosemary instead. Once, I even threw in some arugula. Use whatever you've got. I wouldn't recommend using dried herbs, though - only fresh, whole sprigs.<br />
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Throw in a palm full of whole peppercorns.<br />
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Cover everything with water, put the lid on the crockpot, and cook on low for 8-10 hours.<br />
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Pour everything through a fine mesh strainer and let cool before packaging up into individual containers. It will stay in the fridge for a few days or frozen for a long time.<br />
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<br />Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com1tag:blogger.com,1999:blog-1833304243226917122.post-65280121515877164642012-05-12T13:13:00.000-07:002012-05-12T13:13:10.557-07:00Jalapeno Poblano Chili<div class="separator" style="clear: both; text-align: left;">
I love CookingLight. The day the new issue arrives in my mailbox is sort of like a mini-Christmas. If it sits on my coffee table for too long without me looking at it, I start to get antsy. When I saw this recipe for Jalapeno-Poblano Chili, I knew we had to test it out as a more every-day substitute for the <a href="http://elizabethscooking.blogspot.com/2008/09/chili.html" target="_blank">famous chili recipe</a> that feeds an army and takes at least 2 days to prepare.</div>
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I took a few liberties with the recipe - most notably, I used actual beef, cut into cubes instead of ground beef (personal preference). I also used a regular light-colored beer instead of Corona (because I realized at last minute we didn't have any). </div>
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The results were great. It is officially our new favorite "substitute" chili recipe. </div>
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<a href="http://2.bp.blogspot.com/-q0X0FagDh10/T24_E3DSjnI/AAAAAAAAAxg/u2bgFHRlikM/s1600/Jalapeno+Poblano+Chili.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-q0X0FagDh10/T24_E3DSjnI/AAAAAAAAAxg/u2bgFHRlikM/s320/Jalapeno+Poblano+Chili.JPG" width="320" /></a></div>
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<a href="http://www.myrecipes.com/recipe/poblano-jalapeno-chili-50400000119691/" target="_blank">Poblano-Jalapeno Chili</a><br />
<i>CookingLight March 2012</i>Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com1tag:blogger.com,1999:blog-1833304243226917122.post-70285397534083444402012-05-05T12:13:00.003-07:002012-05-05T12:13:45.228-07:00Grilled CalzonesMy husband went to college in Iowa City (go Hawks...?). It's a lovely little city with a lot of really wonderful food places. My personal favorite is a place called Sam's. Their calzones are A-mazing. Truly. I find myself craving them at random. In fact, if someone would bring one to my house right now, they would be my favorite person ever. Unfortunately, Iowa City is over 4 hrs away by car and we only get down there once every year or two. So when we go, we have to make it count. And the rest of the time, we try to replicate their calzones.<br />
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This was our latest attempt (using our brand new pizza stone!). While they were delicious, they still didn't capture the magic of Sam's. My husband is convinced it's all about the sauce and we just haven't found the right sauce recipe yet. I'm willing to entertain this argument...<br />
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<a href="http://4.bp.blogspot.com/-nE0N5xgYT4g/T5yevU0MOeI/AAAAAAAAAx8/HgaL1A3jBTE/s1600/grilled+calzone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-nE0N5xgYT4g/T5yevU0MOeI/AAAAAAAAAx8/HgaL1A3jBTE/s320/grilled+calzone.JPG" width="320" /></a></div>
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<b><span style="font-size: large;">Grilled Calzones</span></b><br />
<b><span style="font-size: x-small;">Makes 2</span></b><br />
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Here's what I did...<br />
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Get some fresh pizza dough and divide it in half. Roll each half out pretty thin. Put one half on a lightly-oiled pizza stone. Put down on half of the crust a layer of shredded cheese, a layer of pepperoni, a small layer of cheese, some browned Italian sausage crumbles, another small layer of cheese, more pepperoni, and then more cheese. Fold in half and then crimp up the edges.<br />
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Bring the other half over to the pizza stone and repeat.<br />
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Brush some oil on the top of both.<br />
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Put on a warm grill and cook until the dough is clearly cooked. You may want to flip it a couple times during cooking to ensure that both the top and bottom are cooked and the cheese inside is evenly melted.<br />
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Cut the calzones into strips and serve with marinara.<br />
<br />Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com1tag:blogger.com,1999:blog-1833304243226917122.post-91916733027725343502012-04-29T09:00:00.002-07:002012-04-29T09:00:30.778-07:00Tater Tot Hot Dish. Uff Da.If you're from Minnesota, chances are you both know what tater tot hot dish is and have eaten it. You may also have a family recipe, which is just a little different from your best friend's family recipe. If you're not from Minnesota, you probably have no idea what I'm talking about. Certain Minnesotans I know (*cough*myhusband*cough*) would probably argue you should stay blissfully ignorant.<br />
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I'm not going to let that happen. First, some explanation - hot dish is just what we call a casserole up here. Go to any church basement pot luck and you are likely to find not only at least 3 different varieties of tater tot hot dish, you're also likely to find a whole bunch of other questionable-looking ground beef/potato or noodle/cream of __________ offerings. I advise you skip most of them.<br />
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This one, however, you should try. And while you're eating it, try to fit in as many "ya sures" and "you betchas" and "uff das" into the conversation as possible. A lot of us really do sound like <u>Fargo </u>up here (though we will deny it and be extremely offended if it's ever pointed out to us).<br />
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<a href="http://1.bp.blogspot.com/-clL-OP4Y6hs/T5yWj8LlMPI/AAAAAAAAAxw/cpzWBR_nafU/s1600/tater+tot+hot+dish.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-clL-OP4Y6hs/T5yWj8LlMPI/AAAAAAAAAxw/cpzWBR_nafU/s320/tater+tot+hot+dish.JPG" width="320" /></a></div>
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<b><span style="font-size: large;">Tater Tot Hot Dish</span></b><br />
<b><span style="font-size: x-small;">family recipe</span></b><br />
<b><span style="font-size: x-small;">Serves 5-6</span></b><br />
<b><span style="font-size: x-small;"><i>Prep Time - 5 min</i></span></b><br />
<b><span style="font-size: x-small;"><i>Cook Time - about an hour</i></span></b><br />
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INGREDIENTS<br />
1 1/2 lb ground beef (ground turkey works well too)<br />
1-2 TSP olive oil<br />
1 med. onion, diced<br />
2-3 cloves garlic<br />
salt & pepper<br />
1 can low-sodium cream of mushroom soup<br />
1 can low-sodium cheese soup<br />
Most of a 2 lb bag tater tots
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DIRECTIONS<br />
Preheat oven to 400 degrees F.<br />
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Heat the oil in a large pan over medium-high heat. Add the onions and cook for a few minutes, until they start to get soft. Add the ground beef to the pan and brown. Season with salt & pepper. When the beef is almost done, add a few cloves of garlic. Once the beef is browned, drain if necessary.<br />
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Add to the bottom of a 9x13 pan.<br />
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Meanwhile, while the beef is browning, mix together the cream of mushroom soup and the cheese soup in a small bowl. Do not add any other liquid, like milk or water, even though it'll be very thick and you will be tempted to.<br />
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Pour the soup mixture over the ground beef. Spread it around a little so all the ground beef is mostly evenly-covered.<br />
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Add tater tots to the top of the pan, sort of lining them up, using the picture above as a guide for how to do it. You should use somewhere around 2/3 to 3/4 of the bag. Cover the pan with tin foil.<br />
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Bake, covered for 25 minutes.<br />
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Remove the tin foil and bake, uncovered for 20 minutes to get the tots nice and crispy.<br />
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Let sit for about 10 minutes before serving.<br />
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<br />Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com3tag:blogger.com,1999:blog-1833304243226917122.post-91980280732068577122012-04-03T19:40:00.004-07:002012-04-03T19:40:58.369-07:00Ratatouille Pasta<div class="separator" style="clear: both; text-align: left;">
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My oldest two nephews love the movie Ratatouille. I doubt the yonger two have a preference, considering they're 6 months and 12 months, respectively, though I like to think if they could follow a plot line, they'd love the movie, too. We watched it at Thanksgiving (or more accurately, it was on while the adults were talking and drinking homemade Sangria). I'd forgotten how cute the movie actually is. It made me hungry for ratatouille. </div>
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Fastforward 4 months. It feels like summer here. March is normally our snowiest month of the year, but I was sitting on my deck wearing a tank top and capri pants. Now, as much as I know this weather isn't normal and in all probability shouldn't be happening right now, I can't help but love it. It really puts me in the mood to make the things I normally make in the summer when I can get fresh, local produce (often from my back yard or the Farmer's Market at my office). </div>
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This time I decided to take it one step further and make traditionally ratatouille even more delicious - add ravioli, top it with cheese, and bake it. It was a revelation. Now if only I could be guaranteed it won't drop below freezing for the rest of the year so I can get started planting my garden.</div>
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<b><span style="font-size: large;">Ratatouille Pasta Bake</span></b></div>
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Serves 4ish</div>
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INGREDIENTS</div>
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2-3 TBSP olive oil</div>
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1 eggplant, peeled chopped (about 2 cups)</div>
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2 zucchini, chopped (about 2 cups)</div>
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1 bell pepper, chopped</div>
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1 onion, chopped</div>
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5 cloves garlic, minced</div>
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1 (15 oz) can diced tomato</div>
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1 (28 oz) can tomato puree </div>
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1/2 tsp salt</div>
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1/4 tsp pepper</div>
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3 TBSP fresh basil, chiffonade</div>
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3 TBSP fresh parsley, chopped</div>
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2 packages fresh ravioli (we like the 4-cheese kind from Trader Joe's)</div>
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1 cup Mozzarella cheese</div>
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DIRECTIONS</div>
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Preheat oven to 350 degrees F. </div>
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Put the eggplant in a colander and sprinkle with salt. Let it sit out for about an hour. You'll probably notice a lot of moisture on the eggplant. After about an hour, rinse the eggplant thoroughly, and then pat it dry. This process will help coax out the bitterness in the eggplant and help collapse the air pockets, so your eggplant doesn't absorb as much oil.</div>
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Heat the oil in a large saucepan or dutch oven. Let it get very hot, but not smoking. If your oil isn't hot enough, the eggplant will absorb it and it. Cook until the eggplant has begun to soften and is a little brown, stirring occasionally. It should take around 5. Add the zucchini and cook until it starts to soften, again about 5 minutes, stirring occasionally. Add the bell pepper, and cook for about 5 minutes. Add the onion and garlic, and again cook about 5 minutes, stirring occasionally. Add the diced tomato, tomato puree, salt, pepper, basil, and parsley and simmer for about 20 minutes, again, stirring occasionally.</div>
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In a bit pot, bring some salted water to a boil. Add the ravioli and cook until al dente. Set aside if the 20 minutes isn't up yet, or to the ratatouille, if it is. Stir to combine.</div>
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Add the ratatouille with ravioli to a casserole dish and cover with mozzarella cheese. Bake for about 25 minutes, or until the cheese is bubbly.</div>
<br />Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com2tag:blogger.com,1999:blog-1833304243226917122.post-43066335589399466822012-03-25T15:36:00.005-07:002012-03-25T15:36:57.672-07:00Milka Ice CreamIce cream might be one of my favorite foods. No. I think it <i>is </i>my favorite food. Unless you count popcorn. Popcorn might win out. Especially if it's the super buttery and salty stuff my husband makes. Yep. That just might win an ice cream vs. popcorn battle.<br />
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A few weeks ago we were making homemade chocolate ice cream for a dinner party we were throwing. A really rich chocolate ice cream and I followed David Liebovitz's recipe to an absolute T. I'm not sure if it was a the recipe, my technique, my recent watching of a Good Eats ice cream episode, or if some magical ice cream elves took over my kitchen, but it was the most amazing ice cream ever. I felt like I was eating frozen mousse. I mourned the day when it ran out. So I decided to make up another batch. But this time, I looked at my stash of Milka bars and decided to use those instead of Ghiradelli baking chocolate like I did last time. Milka bars are delicious, so Milka bar ice cream would be equally delicious, right? Yep, it is.<br />
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<a href="http://2.bp.blogspot.com/-9fnzZQv1l7U/T24-Nreow0I/AAAAAAAAAxY/wXVplHHjy9o/s1600/Milka+Ice+Cream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-9fnzZQv1l7U/T24-Nreow0I/AAAAAAAAAxY/wXVplHHjy9o/s320/Milka+Ice+Cream.JPG" width="320" /></a></div>
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<b><span style="font-size: large;">Milka Alpenmilch Ice Cream</span></b><br />
<b><span style="font-size: x-small;">Adapted from a David Liebovitz recipe</span></b><br />
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INGREDIENTS<br />
2 cups cream, divided<br />
3 TBSP cocoa powder<br />
1 1/2 Milka chocolate bars (about 5 oz)<br />
5 egg yolks<br />
1 cup milk<br />
3/4 cup sugar<br />
pinch salt<br />
1/2 tsp vanilla<br />
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DIRECTIONS<br />
First, chop up about 1 1/2 Milka chocolate bars into relatively small bits. Set aside.<br />
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Then, separate 5 eggs and whisk the yolks together. You don't need the whites so you can discard them or save for later use (we make egg white omlets with them).<br />
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Get out the remaining ingredients and have them on the counter ready for your use. I find it's helpful to have them pre-measured, but that's really your call.<br />
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In a medium saucepan, combine 1 cup of cream with the cocoa. Whisk together, and cook until it starts to boil. Reduce the heat and simmer for about 30-60 seconds, whisking constantly. Remove from heat and add the chopped up chocolate. Whisk until combined and the chocolate is melted. Add the remaining cream and whisk. Transfer the mixture to a bowl, making sure to get as much out of the saucepan as you can. Have a mesh strainer at the ready.<br />
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In that same saucepan, combine the milk, sugar, and salt. Warm over medium-ish heat. Once it's warm, add just a bit of the warm milk mixture to the egg yolks and whisk together to temper the eggs (this sort of cooks them, so you don't get a scrambled egg consistency later). Add the tempered egg mixture back into the sauce pan and cook over medium high heat until it gets to a nappe consistency (this means that it will coat the back of a spoon and if you scrape your finger across the back of the spoon, the liquid won't run down into the newly-scraped part). Make sure you're stirring fairly constantly, and scraping the side and bottom of the pan.<br />
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Once the eggs reach the nappe consistency, pour the mixture through the mesh strainer into the chocolate mixture. Whisk together until combined and smooth. Add the vanilla and combine.<br />
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Get out a larger bowl and put ice on the bottom of it to create an ice bath for your custard. Put the bowl of the chocolate stuff in the ice bath and whisk.<br />
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Keep whisking. You want to cool this down as much as you can. You don't need to whisk constantly, but whisk it at least once every 10 minutes, for about 30-45 minutes. Once the mixture is about room temperature, transfer it to an air-tight container and store in the refrigerator until you're ready to freeze it.<br />
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Once you're ready to freeze it, follow the instructions on your ice cream maker.<br />
<br />Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com4tag:blogger.com,1999:blog-1833304243226917122.post-16110718382866373092012-03-17T12:22:00.000-07:002012-03-17T13:50:47.585-07:00Chicken & Herb White Pizza<div class="separator" style="clear: both; text-align: center;">
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As I mentioned in my last post, we're not the fastest at things like decorating our house. In August or September, about a month or so after we moved in, I went to Ikea and bought a few decorations, including a little shelf I thought would look good in the kitchen. Since that day, they sat in the spare room with all the other decorations we hadn't put up yet. Every time I went into the room, I would think about putting up the kitchen decorations I'd bought those months back. But I never did anything. Not even bug my husband to get out the power tools.</div>
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Then, last weekend, we were at Target browsed through the home decor section, and found a few wall-hangings that we decided would look cute in the kitchen with the previously-purchased shelf, and on Friday night, we hung them up. My kitchen now looks like a real, proper kitchen, and I love it so much.</div>
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It's now the perfect setting to cook things like this yummy pizza from Cooking Light - and I didn't even change a thing in the recipe.</div>
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<a href="http://3.bp.blogspot.com/-CRulpH-G3HQ/Tv-RLNc56GI/AAAAAAAAAw8/R2sN9ii97CY/s1600/Chicken+%2526+Herb+pizza2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-CRulpH-G3HQ/Tv-RLNc56GI/AAAAAAAAAw8/R2sN9ii97CY/s320/Chicken+%2526+Herb+pizza2.JPG" width="240" /></a></div>
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<a href="http://www.myrecipes.com/recipe/chicken-herb-white-pizza-50400000115802/" target="_blank">Chicken & Herb White Pizza</a><br />
<i>Cooking Light, October 2011</i>Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com1tag:blogger.com,1999:blog-1833304243226917122.post-36743499596004625242012-03-11T15:51:00.001-07:002012-03-17T13:49:28.519-07:00Chicken in Shiraz Sauce<div class="separator" style="clear: both; text-align: left;">
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We moved into our house about 7 months ago. One of the things we really liked about it when we bought it was that there wasn't really anything we absolutely hated - appliances were nice, flooring was great, and we didn't hate any of the colors the walls were painted. </div>
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Then, about 2 months ago, my husband mentioned that he wanted to paint out downstairs bathroom. Even though the yellow color it was previously didn't bother me much, once he mentioned he wanted to paint it, getting rid of the yellow color was all I could think about. I'd walk into the room and all I wanted to do was get rid of the yellow. All I could see was the yellow, and I almost instantly grew to hate it.</div>
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So, we spent about a month talking about painting it and discussing what color we may want to paint it (we're somewhat indecisive), and then finally painted it. The yellow is gone and it's now a nice blue/grey color. Next up will be the bedroom that's painted the same yellow color the bathroom was. </div>
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After spending most of the afternoon painting, we wanted to sit down to something hearty for dinner, and this totally fit the bill.</div>
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<a href="http://4.bp.blogspot.com/-XScvBmBGoOw/Tv-QxxmHffI/AAAAAAAAAwU/7Re9oorPlIU/s1600/Chicken+in+Shiraz.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-XScvBmBGoOw/Tv-QxxmHffI/AAAAAAAAAwU/7Re9oorPlIU/s320/Chicken+in+Shiraz.JPG" width="320" /></a></div>
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I followed this recipe exactly, except I used Shiraz instead of Pinot Noir and chicken thighs instead of chicken breasts.<br />
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<a href="http://www.myrecipes.com/recipe/roasted-breast-of-chicken-with-pinot-noir-sauce-10000002012795/" target="_blank">Roasted Chicken in Pinot Noir Sauce</a><br />
<i>Cooking Light, October 2010</i><br />
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Enjoy!Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com1tag:blogger.com,1999:blog-1833304243226917122.post-83537426159536703212012-01-13T17:57:00.000-08:002012-01-13T17:57:36.564-08:00Buffalo Chicken Pizza<div class="separator" style="clear: both; text-align: center;">
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I have two cats. They're wonderful. They were my initially my husband's cats. Then, when we got married, I sort of inherited them. Well, truth be told, one of them came over to my side very shortly after my husband and I started dating. In fact, lately, she's almost quite literally been at my side (or on my lap, or sitting next to me, or laying on top of my arms as I'm trying to type...) most minutes I'm home. She's not really one to take a hint or realize that I have stuff to do.<br />
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The other cat took a while to come around. I think she thought I was invading her turf. We're now BFF, but it took her a while to determine that I was OK.<br />
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I think what made her come around was that I cook with chicken a lot. She would mysteriously appear at my side and wander through the kitchen with that "oh, hi! I'm just passing through" look about three seconds after the raw chicken got out of the fridge. After a while, she stopped doing it. But recently, she's picked up the habit again. It's so adorable it makes me want to cook with chicken even more. Especially when it's to make such delicious things like this Buffalo Chicken pizza. It's an excellent change in the "pizza night" rotation .<br />
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<a href="http://1.bp.blogspot.com/-gMGmu2lFNKs/Tv-Qise7GZI/AAAAAAAAAwI/Xw-iPWsAi2Q/s1600/Buffalo+Chicken+Pizza2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-gMGmu2lFNKs/Tv-Qise7GZI/AAAAAAAAAwI/Xw-iPWsAi2Q/s320/Buffalo+Chicken+Pizza2.JPG" width="240" /></a></div>
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<b><span style="font-size: large;">Buffalo Chicken Pizza</span></b></div>
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<b><span style="font-size: x-small;">Recipe from <a href="http://www.foodnetwork.com/recipes/rachael-ray/wingless-buffalo-chicken-pizza-recipe/index.html#dialog" target="_blank">Rachael Ray</a>, adapted</span></b></div>
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<b><span style="font-size: x-small;">Serves 3-ish</span></b></div>
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<b><span style="font-size: x-small;">Cook & Prep Time - about 30 min</span></b></div>
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INGREDIENTS</div>
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<ul class="kv-ingred-list1" style="background-color: white; line-height: 20px; margin-bottom: 0px; margin-left: 0px; margin-right: 7px; margin-top: 3px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 7px; padding-top: 0px; text-align: -webkit-auto;">
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">3/4 pound chicken breasts (about 2 breasts)</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">Extra-virgin olive oil, for drizzling</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">salt & pepper, for seasoning chicken</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">1 pizza dough (I make my own)</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">Cornmeal or flour, to handle dough</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">4 TBSP butter</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">2 TBSP Worcestershire sauce</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">6 TBSP hot sauce (Frank's)</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">1 cup tomato sauce</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">1 - 1 1/2 cup shredded Monterey Jack cheese</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">1/2 cup blue cheese crumbles (I leave this off - we don't like it)</span></li>
<li class="ingredient" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: none; background-origin: initial; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span style="font-family: inherit;">3 scallions, thinly sliced</span></li>
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<span style="font-family: inherit;">DIRECTIONS</span></div>
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<span style="background-color: white; line-height: 20px; text-align: -webkit-auto;"><span style="font-family: inherit;">Preheat oven to 425 degrees F and preheat grill pan to medium-high.</span></span></div>
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<span style="background-color: white; line-height: 20px; text-align: -webkit-auto;"><span style="font-family: inherit;">Drizzle olive oil over the chicken then season generously with salt & pepper. When grill is hot, add chicken and cook about 3 minutes on each side, until cooked through and has a nice sear. Let rest for a few minutes and then thinly slice.</span></span></div>
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<span style="background-color: white; line-height: 20px; text-align: -webkit-auto;"><span style="font-family: inherit;">Stretch dough to form pizza using cornmeal or flour to help you handle it. Poke it with a fork a few times so it doesn't puff up too much during the cooking. Bake for about 5 minutes. Take out of the oven and set aside.</span></span></div>
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<span style="background-color: white; line-height: 20px; text-align: -webkit-auto;"><span style="font-family: inherit;">In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce. Stir to combine. Once combined and warm, remove from heat. Take about half of it and put on top of the pizza crust.</span></span></div>
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<span style="background-color: white; line-height: 20px; text-align: -webkit-auto;"><span style="font-family: inherit;"> Add chicken to the remaining sauce and coat. Put the chicken on top of the pizza and then drizzle with any remaining sauce. Cover with cheese and then add the scallions. Bake 15-18 minutes or until crisp and the cheese is bubbly.</span></span></div>Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com1tag:blogger.com,1999:blog-1833304243226917122.post-27038176478089361582012-01-01T14:47:00.000-08:002012-01-02T17:29:11.203-08:00Overnight Cinnamon Rolls<div class="separator" style="clear: both; text-align: left;">
On holiday mornings, I love to wake up to a nice fresh batch of cinnamon rolls. But I seem to always run into the problem that if I make them at night before bed, they're good the next morning, but you don't get that "fresh from the oven" goodness. If you make them in the morning... you have to get up at about 4 am to have fresh rolls by the time normal people wake up. Am I the only one that has that issue? No? Maybe?</div>
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When I saw Alton Brown's Overnight Cinnamon Roll recipe, I knew it would be the solution to all my fresh roll issues. The basic idea is that you make the rolls the night before, then in the morning, get them in a nice humid oven, let them rise for a half an hour, and then bake. Unfortunately, the rising didn't happen quite as quickly as Alton said it would. I had to let mine rise for over an hour before they had risen enough to bake. So, instead of having rolls around 10:30 or 11, we ended up eating them closer to noon. That counts for breakfast on a holiday, right?</div>
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They were worth the wait, though. They were everything I wanted in a cinnamon roll, and the frosting, while super sweet, complimented the rolls perfectly. As a bonus, they keep really well in the fridge, too - and with a quick zap in the microwave, they taste just about as good as they did when they were fresh!</div>
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<a href="http://2.bp.blogspot.com/-Eq1_BSEtV9s/Tv-Q-TR1pVI/AAAAAAAAAwg/tyT0Xb9LMWQ/s1600/Overnight+Cinnamon+Rolls.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Eq1_BSEtV9s/Tv-Q-TR1pVI/AAAAAAAAAwg/tyT0Xb9LMWQ/s320/Overnight+Cinnamon+Rolls.JPG" width="240" /></a></div>
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Because I didn't change his recipe one bit, out of respect for Mr. Brown, you can find the recipe for these amazing rolls here:</div>
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<a href="http://www.foodnetwork.com/recipes/alton-brown/overnight-cinnamon-rolls-recipe/index.html" target="_blank">Alton Brown's Overnight Cinnamon Rolls</a></div>
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1/2/2012 Update: I've submitted these to the Sweets for a Saturday on <a href="http://sweet-as-sugar-cookies.blogspot.com/2011/12/sweets-for-saturday-50.html#comment-form" target="_blank">Sweet as Sugar Cookies. </a><br />
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<center><a href="http://sweet-as-sugar-cookies.blogspot.com/" target="_blank"><img border="0" src="http://2.bp.blogspot.com/_OCbgxahykf8/TTsiKOSYQ2I/AAAAAAAAAxA/ofBtPo-ZveY/s1600/Plumpy%2B%25282%2529%2Bbutton.jpg" /></a></center>Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com3tag:blogger.com,1999:blog-1833304243226917122.post-48404589961351809882011-11-08T16:45:00.000-08:002012-02-04T14:32:46.098-08:00Drunken Noodles<br />
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I've never really been much for Thai food. In fact, I'm pretty
comfortable saying that I don't like it. There's a Thai restaurant in
Minneapolis that everyone goes gaga over. I don't see what's the big deal. So
it might sound weird when I say that when I saw this recipe pop up on my google
reader, I knew I had to make it. Elly's musings on her thoughts about Thai food
rang really true for me. She says “I’m not crazy about peanut sauces, I don’t
like cilantro, and I’m hesitant about coconut milk in savory food. And when you
take away those three things, that leaves you with … well, not Thai.” Except I
take that one step further – I also don’t like Thai Basil. So, when I read on
to see that she really liked this recipe, I was in.<span class="apple-converted-space"> <o:p></o:p></span></div>
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<span class="apple-converted-space">Then, I read the ingredients. I had never
heard of Golden Mountain seasoning or Black soy sauce. I read how Elly had to
trek across town to try to find them. Seeing as I’m pretty sure Elly lives in
Chicago, I thought I was doomed to try to find them in the St. Paul suburbs.
Much to my surprise, I was able to find them both at the regular grocery store
down the street – granted, in bottles so large I’m fairly certain I now have a
lifetime supply.<o:p></o:p></span></div>
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<span class="apple-converted-space">This was really good. I wish it would have
been even spicier, so I think I would use either more Sambol Oelek or chiles
next time. I also think I would’ve liked it with more crunchy veggies instead
of noodles for some different textures – more bean sprouts, baby corn cobs,
thinly sliced cabbage, matchstick bamboo… maybe even some matchstick zucchini.
My husband, who generally dislikes the Asian cuisines, ate this without needing
to make an emergency McDonald’s run, which I take as a compliment.</span><span style="background-attachment: initial; background-clip: initial; background-color: #fff2cc; background-image: initial; background-origin: initial;"><o:p></o:p></span></div>
<br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="background-color: white; color: #111111; line-height: 22px;"><br /></span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-9p4R3BAUDgM/TrnHc63cO2I/AAAAAAAAAvg/jWHdySIqdz8/s1600/Drunken+Noodles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-9p4R3BAUDgM/TrnHc63cO2I/AAAAAAAAAvg/jWHdySIqdz8/s320/Drunken+Noodles.JPG" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="background-color: white; color: #111111; line-height: 22px;"><br /></span></span><br />
<br />
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; color: #111111;"><b><span class="Apple-style-span" style="font-size: large;">Drunken Noodles</span></b><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b><span class="Apple-style-span" style="font-size: x-small;"><span style="color: #111111;">Adapted from<span class="apple-converted-space"> </span><a href="http://ellysaysopa.com/2011/09/12/drunken-noodles/" target="_blank">Elly
Says Opa, from Bon Apetit</a></span><o:p></o:p></span></b></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="color: #111111;"><b><span class="Apple-style-span" style="font-size: x-small;">Serves 3-4</span></b></span><o:p></o:p></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="color: #111111;">INGREDIENTS</span><o:p></o:p></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="color: #111111;">8 oz flat rice
noodles</span><o:p></o:p></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="color: #111111;">2 TBSP canola
oil <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #111111;">6 garlic cloves, minced<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #111111;">1 bell pepper, cut into strips<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #111111;">½ lb chicken thighs, cut into thin strips<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #111111;">1 TBSP fish sauce<i> (I used
soy instead)<o:p></o:p></i></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #111111;">2 TBSP black soy sauce<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #111111;">2 TBSP Golden Mountain seasoning<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #111111;">1 ½ TBSP Sambal Oelek<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #111111;">½ TBSP sugar<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #111111;">¼ cup spinach (I used instead of Thai basil<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #111111;">½ - 1 cup fresh bean sprouts<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #111111;">¼ cup sliced green onions<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<br /></div>
<div style="margin-bottom: 0.0001pt; margin-left: 0in; margin-right: 0in; margin-top: 0in;">
<span style="color: #111111;">DIRECTIONS <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #111111;">Cook the noodles according to package directions. Drain.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #111111;">Meanwhile, heat oil in a heavy large pot over medium-high heat.
Add garlic and sauté 30 seconds. Add bell pepper and chicken and sauté until
the chicken is about half-way cooked, about 2-3 minutes. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #111111;">Whisk the fish sauce, black soy sauce, Golden Mountain
seasoning, and Sambal Oelek together in a small bowl. Add to the chicken
mixture and cook until the chicken is done.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="color: #111111;">Add noodles, bean sprouts, and spinach and toss to coat. Cook
for about a minute. Garnish with green onions.</span><span style="font-size: 13.5pt;"><o:p></o:p></span><br />
<span style="color: #111111;"><br /></span><br />
<span style="color: #111111;">UPDATED: I made this recently with matchstick carrots, bamboo, thinly sliced cabbage, and onions and omitted the noodles. It was amazing.</span></div>Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com2tag:blogger.com,1999:blog-1833304243226917122.post-65393361482072451672011-10-29T21:30:00.000-07:002011-11-08T18:57:38.993-08:00Grilled BBQ Chicken Pizza<div class="separator" style="clear: both; text-align: left;">
My husband and I were recently in Mexico. We ate a ton of great food while we were there, including barbacoa and conchita pibil tacos that I still dream about. I even went out and bought achiote seeds so I can make cochinita pibil at home. This is not a post about either of those (yet). Rather, this is my version of Papa Murphy's BBQ chicken pizza. It's going to get cold and snowy soon, so you should make it soon!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Db3LFzmAsV0/Tmp_-ApAWDI/AAAAAAAAAvU/qjyoHCsgtFw/s1600/BBQ+chicken+pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="http://1.bp.blogspot.com/-Db3LFzmAsV0/Tmp_-ApAWDI/AAAAAAAAAvU/qjyoHCsgtFw/s320/BBQ+chicken+pizza.JPG" width="320" /></a></div>
<br />
<b><span class="Apple-style-span" style="font-size: large;">Grilled BBQ Chicken Pizza</span></b><br />
<b><span class="Apple-style-span" style="font-size: x-small;">Serves 3ish</span></b><br />
<br />
INGREDIENTS<br />
1 ball pizza dough (I like <a href="http://allrecipes.com/recipe/pizza-crust-i/detail.aspx">this recipe</a>)<br />
2 boneless chicken breasts<br />
Barbeque sauce (I like<a href="http://www.myrecipes.com/recipe/grilled-chicken-whiskey-barbecue-50400000114489/"> this recipe</a>)<br />
1 small red onion, sliced<br />
3-4 scallions, chopped<br />
4 oz Monterrey Jack cheese, shredded<br />
2 oz cheddar cheese, shredded<br />
<br />
DIRECTIONS<br />
Preheat your grill and oil the grates. Grill should be heated to about medium.<br />
<br />
Season the chicken breasts with salt & pepper. Grill until lightly charred and cooked through. Cut into thin-ish slices and set aside. At the same time as you're cooking the chicken, cook the onions in a grill basket (this is optional, but I think it tastes better go get rid of the raw onion-y flavor).<br />
<br />
Roll out the pizza dough to about a 14-inch round. Brush about 1 TBSP oil on the top put the oiled side down on the grill. Cook for about 3 minutes. Take off the grill, oil the raw side, and flip over. Put down your BBQ sauce, cheeses, chicken, onions, and scallions. Put back on the grill, raw side down, and cook until the cheese is melted and bubbly and the crust is cooked through (about another 3-5 minutes).Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com1tag:blogger.com,1999:blog-1833304243226917122.post-59388934472439214932011-09-15T17:50:00.000-07:002011-09-15T17:50:35.797-07:00Chicken in Roasted Tomato Pan SauceSometimes I think I shouldn't be allowed at the Farmer's Market. When I get there, I all of a sudden think I'm a hippie nature girl that will have no problem eating tons of vegetables. So, I buy several baskets of tomatoes.... and then realize that only one of the two of us in my household actually likes tomatoes (and that one would not be me). There's something about the texture. I like them cooked, but raw is another thing. I considered buying "rainbow" carrots. I even considered buying some fresh broccoli, until I reminded myself that I think the stuff tastes like grass.<br />
<br />
Anyway, back to the tomatoes. I used most of them to make homemade tomato sauce, but when you combine the leftover two with the abundance of ripe tomatoes in my back yard, I needed something to do with them, and quickly. So, I came across this recipe and thought it would be a tasty way to use up those tomatoes. And it was. The sauce was practically jumping with the flavor of the roasted tomatoes and when combined with the hint of dijon mustard, it created the perfect amount of tang. When you add it to the chicken, it was one very delicious, very late-summery dinner.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Vtgh6gDzSmU/TmllqW-RfcI/AAAAAAAAAvQ/3IJRuYBjv4U/s1600/Chicken+in+Roasted+Tomato+Sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Vtgh6gDzSmU/TmllqW-RfcI/AAAAAAAAAvQ/3IJRuYBjv4U/s320/Chicken+in+Roasted+Tomato+Sauce.JPG" width="320" /></a></div>
<br />
<b><span class="Apple-style-span" style="font-size: large;">Seared Chicken Breasts in Roasted Tomato Pan Sauce</span></b><br />
<b><span class="Apple-style-span" style="font-size: x-small;">Recipe from <a href="http://www.foodnetwork.com/recipes/sandra-lee/pan-seared-chicken-with-roasted-tomato-sauce-recipe/index.html">Food Network</a>, adapted</span></b><br />
<b><span class="Apple-style-span" style="font-size: x-small;">Serves 4</span></b><br />
<b><span class="Apple-style-span" style="font-size: x-small;"><i>Prep Time - 5 minutes</i></span></b><br />
<b><span class="Apple-style-span" style="font-size: x-small;"><i>Cook Time - 25 min</i></span></b><br />
<br />
INGREDIENTS<br />
<span class="Apple-style-span" style="background-color: white; line-height: 15px;"></span><br />
<ul class="kv-ingred-list1" style="margin-bottom: 14px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="Apple-style-span" style="font-family: inherit;">
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 medium tomatoes </li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">2 TBSP canola oil</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Kosher salt and freshly ground black pepper</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 boneless skinless chicken breasts</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 cup chicken stock</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 TBSP dijon mustard</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 TBSP chopped fresh basil</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3 TBSP salted butter, cut into pieces</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">DIRECTIONS</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Preheat the oven to 425 degrees. </li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Cut the tomatoes into quarters and place them onto a baking sheet. Drizzle with canola oil and then season with salt & pepper. Roast in the oven for 15 minutes, or until they're nice and soft.</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Meanwhile, preheat a large skillet to medium heat and add 1-2 TBSP canola oil. Season the chicken with salt & pepper on both sides. When the pan is heated, add the chicken to the pan and cook until brown on both sides and cooked through, probably about 3-5 minutes per side. When the chicken is done, remove from the pan and place on a plate. Tent with foil if you want.</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">If you have a lot of excess oil in your pan, drain off most of it. Add the chicken stock to the pan to deglaze and scrape up any brown bits. Add the mustard to the pan and whisk together. </li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Add the tomatoes and any juices from the baking sheet to the pan. Mash up the tomatoes with a potato masher. Add the basil and stir to combine. </li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Once everything is combined, add the butter and stir it in. </li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Return the chicken breasts to the pan and let cook for just a couple of minutes to get the flavors to meld a little. </li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Serve the chicken with sauce on top.</li>
<li class="ingredient" style="line-height: 23px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</li>
</span></ul>
Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com1tag:blogger.com,1999:blog-1833304243226917122.post-88650979635756075732011-09-08T17:50:00.000-07:002011-09-08T17:50:27.301-07:00Grilled Pizza MargheritaMy favorite pizza, hands down, is a pizza margherita. A nice crispy crust, a fresh tomato sauce, fresh basil, and mozzarella is all I need. I've been on the hunt for the best pizza margherita since the first time I got back from Italy (12 years ago... *feels old*). I found it a few years ago at a restaurant in Minneapolis, but I don't have the time to drive up there every time I get a craving. By the way, if you're a twin cities resident and you read this blog, please don't recommend Punch. I've been there. Yes, I know they claim the owners are from Naples. Their pizza sucks donkey balls.<br />
<br />
During this process, I also discovered that I get irrationally annoyed when people call something margherita but it's clearly not. I was at a pizza place not too long ago where their margherita was advertised as having olives on it. Another one had goat cheese and gorgonzola. I'm pretty sure I saw one once that had bacon on it. Maybe delicious... margherita, not so much. <br />
<br />
I also discovered a few places that spell it like the Mexican-ish blended tequila cocktail. I half hoped the pizza had some form of liquor and lime incorporated. But no.<br />
<br />
When we were watching an episode of Good Eats not too long ago, we decided we had to give making our own on the grill a go. And despite the fact that pizza should be delivered to my house in about an hour, I venture that this stuff is better than anything you can get at most pizzerias.<br />
<br />
So get to it. Make this pizza. And if you do, bring me one, OK?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gxfppzFZI4Y/Tmlgo-GLqRI/AAAAAAAAAvM/J9W0OHh3Kys/s1600/Grilled+Pizza+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="http://1.bp.blogspot.com/-gxfppzFZI4Y/Tmlgo-GLqRI/AAAAAAAAAvM/J9W0OHh3Kys/s320/Grilled+Pizza+%25282%2529.JPG" width="320" /></a></div><br />
<b><span class="Apple-style-span" style="font-size: large;">Grilled Pizza Margherita</span></b><br />
<b><span class="Apple-style-span" style="font-size: x-small;">Recipe from <a href="http://www.foodnetwork.com/recipes/alton-brown/grilled-pizza-three-ways-recipe/index.html">Alton Brown</a>, Adapted</span></b><br />
<b><span class="Apple-style-span" style="font-size: x-small;">Makes 1 large pizza or 2 small</span></b><br />
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INGREDIENTS<br />
1 recipe<a href="http://www.foodnetwork.com/recipes/alton-brown/pizza-pizzas-recipe/index.html"> pizza dough</a><br />
4 medium tomatoes, sliced<br />
2 cloves garlic, minced<br />
1-2 TBSP olive oil<br />
1/2 tsp kosher salt<br />
1/4 tsp crushed red pepper flakes<br />
1/2 tsp dried oregano or Italian seasoning (optional, but I recommend it)<br />
4-6 basil leaves, torn<br />
2-4 oz sliced fresh Mozzarella cheese<br />
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DIRECTIONS<br />
Make your dough and roll it out so it's pretty thin - use your judgment how thin, but I'd say we usually do somewhere between 1/8 and 1/4 of an inch thick. Lay it on a greased pizza peel or the back of a cookie sheet.<br />
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Oil your grill grates and preheat the grill to medium.<br />
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Once heated, brush your dough with about 1-2 tsp of oil and put your dough on the grill and cook for about 3 minutes. Take it off the grill, brush the raw side with oil, and flip it over.<br />
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Put the tomatoes on the grill and cook them until they're nice and soft and mashable. This should take somewhere between 5-10 minutes (it usually takes us about 8).<br />
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Put the tomatoes on top of the dough (cooked side) and mash up to make the sauce. Put the torn basil leaves on top of the sauce and top with sliced mozzarella. Return to the grill and cook until the crust is done and the cheese is melted, about another 2-3 minutes. Let cool a bit before cutting and eating.Elizabethhttp://www.blogger.com/profile/16989022306465782658noreply@blogger.com2