tag:blogger.com,1999:blog-56895088694037165272024-02-19T00:55:05.241-06:00Simple . Chic . SavorySimple . Chic . Savory features easy-to-prepare recipes that are nutritions, full of flavor and fabulous. Generally, recipes featured on Simple . Chic . Savory are health-conscious and homemade. That being said, it is my belief that there is always room in life for the occasional exception. Exceptions--in reference to my kitchen--may include a sinful dessert/dish or a sneaky shortcut. Simple . Chic . Savory also strives to feature recipes that are affordable to prepare.Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-5689508869403716527.post-90021699595354599832014-07-30T13:26:00.002-05:002014-07-30T13:26:21.538-05:00Refreshing Garbanzo Bean Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_DTRBtW9BYco-Zk7qtW8GI3ie-lI2ox_IRwBImFiuSLfgvHD85Hx1lcTibAQwymgBFVn9Q-XqNzFm1oBSr0iqGWUPXtsbJLDWPZ77r5unFJitCBqzm_5Jtv8UD8RiFDXKojR3d0tjjod/s1600/IMG_7094.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_DTRBtW9BYco-Zk7qtW8GI3ie-lI2ox_IRwBImFiuSLfgvHD85Hx1lcTibAQwymgBFVn9Q-XqNzFm1oBSr0iqGWUPXtsbJLDWPZ77r5unFJitCBqzm_5Jtv8UD8RiFDXKojR3d0tjjod/s1600/IMG_7094.JPG" height="266" width="400" /></a>This salad is perfect for a hot summer day. It combines cool cucumbers, nutrient-rich garbanzo beans and other fabulous stuff! It's also super-easy and quick. For extra protein, you could easily add grilled chicken, tuna or even shrimp to this recipe.<br />
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<b>Refreshing Garbanzo Bean Salad</b><br />
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<b>Ingredients</b><br />
1 can garbanzo beans, rinsed and drained<br />
1 cup chopped cucumbers (I used Persian cucumbers)<br />
1/4 cup red onion, chopped<br />
1/4 cup green olives, roughly chopped (you could use black too)<br />
Small handful of Italian parsley, chopped<br />
1/4 cup feta cheese<br />
3 tbsp extra virgin olive oil<br />
2 tbsp red wine vinegar<br />
1/4 tsp garlic powder<br />
Fresh ground black pepper<br />
Pinch of sea salt<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSkJgtCWLzXAIodGhUlIknyyu_M621rdAePHOgzv35G9WPZDrlJVILZzDuzPYf9huLwE9EpaqGiuNKHO1tfaHaOj4QaRT6U_1mw2nG0eYV-z5tzubxeL1Qn2Mw5W0fx47b1sSJdYi2v_I/s1600/IMG_7096.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSkJgtCWLzXAIodGhUlIknyyu_M621rdAePHOgzv35G9WPZDrlJVILZzDuzPYf9huLwE9EpaqGiuNKHO1tfaHaOj4QaRT6U_1mw2nG0eYV-z5tzubxeL1Qn2Mw5W0fx47b1sSJdYi2v_I/s1600/IMG_7096.JPG" height="266" width="400" /></a><b>Instructions</b><br />
Combine beans, cucumbers, red onion, olives, parsley and feta in a bowl. In a separate bowl, combine olive oil, vinegar, garlic powder, pepper and salt. Pour wet ingredients over chopped ingredients and mix well. Enjoy!Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-87583130712993243482013-01-06T20:05:00.000-06:002013-01-06T20:36:32.099-06:00Cinnamon Roll Pancakes<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Not much tops the smell of fresh-baked cinnamon rolls in the morning. Except maybe these cinnamon roll pancakes. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">I had several recipe variations online, so I decided to try one out and ended up making a few tweaks and ended up with an easy, delicious, cinnamon breakfast treat.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Cinnamon Roll Pancakes</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="http://www.recipegirl.com/2011/03/01/cinnamon-roll-pancakes/">Adapted from Recipe GIrl</a></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b><br /></b></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>INGREDIENTS</b></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>CINNAMON FILLING:</b></span></div>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">4 tablespoons (1/2 stick) unsalted butter, just melted<br />1/4 cup + 2 tablespoons packed light brown sugar<br />1/2 tablespoon ground cinnamon</span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>PANCAKES:</b></span><br />
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 cup all-purpose flour<br />2 teaspoons baking powder<br />1/2 teaspoon salt<br />1 cup milk<br />1 large egg, lightly beaten<br />1 tablespoon canola or vegetable oil<br /><span style="font-weight: normal;">Directions:</span></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>GLAZE</b>:</span></div>
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<span style="background-color: white; color: #3d3d3d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 23px;">4 tablespoons butter (melted)</span><br />
<span style="background-color: white; color: #3d3d3d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 23px;">2 cups powdered sugar</span><br />
<span style="background-color: white; color: #3d3d3d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 23px;">1 teaspoon vanilla extract</span><br />
<span style="background-color: white; color: #3d3d3d; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; line-height: 23px;">3 to 6 tablespoons hot water</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>DIRECTIONS</b></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">FILLING: In a medium bowl, stir together the butter, brown sugar and cinnamon. (If your filling sets up before you have a chance to add it to the pancakes, simply heat it for a few seconds in the microwave or until it is liquid again.)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">GLAZE: Whisk butter, powdered sugar, vanilla and hot water together in a medium bowl until smooth. Set aside.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">PANCAKES: In a medium bowl, whisk together flour, baking powder and salt. Whisk in the milk, egg and oil, until the batter is moistened.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Heat a griddle or large, non-stick skillet over medium heat. Spray with cooking spray. Use an ice cream scoop (or 1/3 cup measuring cup) to drop the batter onto your griddle or pan. Make your pancakes about four inches in diameter. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">When your pancakes begin to bubble, dribble a little of the cinnamon filling around the pancake and gently swirl it around with a spoon. Cook the pancake two to three minutes, or until the bubbles begin popping on top of the pancake and it's golden brown on the bottom. Using a thin spatula, flip pancakes over and cook another two to three minutes. Serve with a drizzle of the glaze.</span></div>
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Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-2482400434194579762012-07-09T22:19:00.000-05:002012-07-09T22:22:31.834-05:00Polenta Lasagna<div class="separator" style="clear: both; text-align: center;">
<a href="http://images5a.snapfish.com/232323232%7Ffp63565%3Enu=5254%3E793%3E255%3EWSNRCG=3453698858346nu0mrj" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://images5a.snapfish.com/232323232%7Ffp63565%3Enu=5254%3E793%3E255%3EWSNRCG=3453698858346nu0mrj" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I adapted this recipe from <a href="http://www.eatcleandiet.com/the_kitchen_table/recipe/recipe.aspx?id=1262">The Eat-Clean Diet</a> website. My husband raved about it, which means it was pretty darn good. I served my lasagna with garlic bread and a fresh spinach and lettuce salad. My major recommendation is to let this sit a while before serving. It came out a <i>tiny</i> bit watery. But the flavor was so good that it pretty much made the initial bit of extra liquid in the dish null and void. Enjoy.</span><br />
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<h3>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Clean Eating Polenta Lasagna</b></span></h3>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ul>
<li style="line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 lb. lean ground turkey (or beef)</span></li>
<li style="line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 red onion, chopped</span></li>
<li style="line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">Sea salt, pepper to taste</span></li>
<li style="line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tube precooked polenta, cut into 1/4 in. thick rounds </span></li>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">(I got mine at Whole Foods--sun-dried tomato flavor)</span>
<li style="line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups baby spinach leaves, shredded/diced </span></li>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;">(I added some Kale, too!)</span>
<li style="line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup fat free Greek yogurt</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">3/4 cup Parmesan or Romano cheese</span></span></li>
<li style="line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">Jar of your favorite clean, preferably homemade pasta sauce</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">1 bag reduced fat mozzarella cheese</span></span></li>
<li style="line-height: 18px;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp Italian seasoning or dried pizza seasoning</span></li>
</ul>
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<a href="http://images5a.snapfish.com/232323232%7Ffp63578%3Enu=5254%3E793%3E255%3EWSNRCG=3453698853346nu0mrj" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://images5a.snapfish.com/232323232%7Ffp63578%3Enu=5254%3E793%3E255%3EWSNRCG=3453698853346nu0mrj" width="320" /></a></div>
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<b style="font-family: Arial, Helvetica, sans-serif; text-align: -webkit-auto;">Instructions</b></div>
<ul>
<li style="text-align: left;"><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Cook the ground turkey and onion until no longer pink. Salt and pepper to taste.</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Layer into a baking pan in this order:</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">Pasta sauce</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">Polenta</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">Smear greek yogurt onto the polenta rounds</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">Parmesan cheese</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; line-height: 18px;">Turkey</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">Spinach/kale</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">Mozarella cheese</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">Repeat and sprinkle herbs on top. <span style="font-size: xx-small;"><i>Depending on the pan size, you may have to do this three times. I used a small pan and did three layers.</i></span></span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">Bake at 350 degeees until bubbly and cheese is melted.</span></span></li>
<span style="background-color: white;"> About 30 minutes.</span></ul>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://images3a.snapfish.com/232323232%7Ffp73463%3Enu=5254%3E793%3E255%3EWSNRCG=3453698855346nu0mrj" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://images3a.snapfish.com/232323232%7Ffp73463%3Enu=5254%3E793%3E255%3EWSNRCG=3453698855346nu0mrj" width="320" /></a></span></div>Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-26957550243232632352012-06-30T22:28:00.000-05:002012-06-30T22:28:16.694-05:00Simple Pasta and Veggie Salad<br />
<h3 style="color: #330033; margin: 0px 0px 12px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small; font-weight: normal;">Perfect for a crowd (I doubled the recipe below to make a huge batch), this salad stimulates the taste buds--</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; font-weight: normal;"><i>tangy, crunchy and savory</i></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; font-weight: normal;">. It was simple to make and also gave us great leftovers. I'd recommend adding grilled chicken breast to a leftover batch for a filling lunch or supper. The original recipe was from <i>Southern Living</i>, but I created my own variation.</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small; font-weight: normal;"><br /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b>Simple Pasta and Veggie Salad</b></span></h4>
<h3 style="margin: 0px 0px 12px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients</span></h3>
<div>
<span style="font-family: Arial, Helvetica, sans-serif;">1 cup chopped pecans</span></div>
<ul style="list-style: none; margin: 0px 0px 40px; padding: 0px;">
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1/2 </span><span itemprop="name">(16-oz.) package farfalle (bow-tie) pasta</span><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1 pound</span> <span itemprop="name">fresh broccoli</span><span itemprop="preparation"></span></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1 cup</span> <span itemprop="name">mayonnaise</span> </span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1/3 cup</span> <span itemprop="name">sugar</span><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1/3 cup</span> <span itemprop="name">diced red onion</span><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1/3 cup</span> <span itemprop="name">red wine vinegar</span><span itemprop="preparation"></span></span></li>
<li itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1 teaspoon</span> <span itemprop="name">salt</span><span itemprop="preparation"></span></span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">1.5-2 cups</span> diced red, yellow and orange bell peppers</span></li>
<li class="hasDeal cboxElement" itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="float: none; margin: 0px 0px 5px; padding: 0px 0px 2px; vertical-align: top;"><span style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount">8 </span><span itemprop="name">cooked bacon slices, crumbled</span> </span></li>
</ul>
<h3 style="margin: 0px 0px 12px; padding: 0px;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Preparation</span></h3>
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><ul>
<li><span style="background-color: white;">Prepare pasta according to package directions.</span></li>
<li><span style="background-color: white;">Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.</span></li>
<li><span style="background-color: white;">Whisk together mayonnaise and next four ingredients in a large bowl; add broccoli, hot cooked pasta, and peppers, and stir to coat. Cover and chill three hours. Stir bacon and pecans into salad just before serving.</span></li>
</ul>
</span><div class="byline" style="margin: 0px; padding: 10px 0px 20px;">
<div class="author" style="margin-bottom: 1em;">
<span style="font-family: Arial, Helvetica, sans-serif; font-size: xx-small;"><i><span style="cursor: pointer; font-weight: bold; text-decoration: none;">Variation of a recipe from <a href="http://www.southernliving.com/" style="cursor: pointer; text-decoration: none;">Southern Living</a></span> , September 2011 </i></span></div>
</div>Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-71435116475187406782012-06-19T07:12:00.002-05:002012-06-19T07:12:44.920-05:00Clean Eating Pizza Crust<br />
<span style="line-height: 18px;">This is hands-down the best whole wheat pizza crust I've ever made. And it's a clean eating recipe. It comes directly from <i><a href="http://www.cleaneatingmag.com/Recipes/Recipe/CE-Whole-Wheat-Pizza-Dough.aspx">Clean Eating Magazine.</a> </i>I grilled out pizza on my new Pampered Chef pizza grilling pan. It was delicious.</span><br />
<span style="font-size: 12px; line-height: 18px;"><br /></span><br />
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<b style="font-size: 12px; line-height: 18px;"><br /></b><br />
<b style="line-height: 18px;"><span style="font-size: large;">Clean Eating Whole Wheat Pizza Crust</span></b><br />
<b style="font-size: 12px; line-height: 18px;"><br /></b><b style="font-size: 12px; line-height: 18px;">Makes:</b><span style="font-size: 12px; line-height: 18px;"> </span><span style="font-size: 12px; line-height: 18px;">2 1-lb dough balls</span><b style="font-size: 12px; line-height: 18px;">Hands-on time:</b><span style="font-size: 12px; line-height: 18px;"> </span><span style="font-size: 12px; line-height: 18px;">30 minutes</span><b style="background-color: white; font-size: 12px; line-height: 18px;">Total time:</b><span style="background-color: white; font-size: 12px; line-height: 18px;"> </span><span style="background-color: white; font-size: 12px; line-height: 18px;">2 hours</span><span style="font-size: 14px; line-height: 21px;"><br /></span><span style="font-size: 14px; line-height: 21px;"></span><span style="font-size: 14px; line-height: 21px;"><br /></span><b><span style="font-size: 14px; line-height: 21px;">INGREDIENTS:</span></b><span style="font-size: 14px; line-height: 21px;"><br /></span><br />
<ul style="margin: 0px; padding: 0px 0px 20px 15px;">
<li style="margin: 0px; padding: 0px;">1 tbsp raw honey</li>
</ul>
<ul style="margin: 0px; padding: 0px 0px 20px 15px;">
<li style="margin: 0px; padding: 0px;">1 cup less 1 1/2 tbsp lukewarm water (105° F to 110° F), divided</li>
</ul>
<ul style="margin: 0px; padding: 0px 0px 20px 15px;">
<li style="margin: 0px; padding: 0px;">1 pkg active dry yeast (1/4 oz or 2 1/2 tsp)</li>
</ul>
<ul style="margin: 0px; padding: 0px 0px 20px 15px;">
<li style="margin: 0px; padding: 0px;">2 1/2 cups whole-wheat flour, divided</li>
</ul>
<ul style="margin: 0px; padding: 0px 0px 20px 15px;">
<li style="margin: 0px; padding: 0px;">4 tsp vital wheat gluten</li>
</ul>
<ul style="margin: 0px; padding: 0px 0px 20px 15px;">
<li style="margin: 0px; padding: 0px;">1 tsp sea salt</li>
</ul>
<ul style="margin: 0px; padding: 0px 0px 20px 15px;">
<li style="margin: 0px; padding: 0px;">3 tbsp olive oil, divided</li>
</ul>
INSTRUCTIONS:<ol style="margin: 0px; padding: 0px 0px 20px 20px;">
<li style="margin: 0px; padding: 0px;">In a large bowl, mix together honey and 1/3 cup water. Sprinkle in yeast and allow to proof, undisturbed (do not stir or move bowl), for 10 minutes or until yeast is foamy. (NOTE: If yeast does not foam, it is dead and your dough will not rise. Discard and start again with fresh ingredients.)</li>
</ol>
<ol style="margin: 0px; padding: 0px 0px 20px 20px;">
<li style="margin: 0px; padding: 0px;">While yeast is proofing, mix together 2 cups flour, wheat gluten and salt in another large bowl.</li>
</ol>
<ol style="margin: 0px; padding: 0px 0px 20px 20px;">
<li style="margin: 0px; padding: 0px;">Once yeast is foamy, add remaining water and 2 tbsp oil to yeast mixture. Pour in flour mixture and gently fold in with a bowl scraper or spatula until just combined. Mixture will form a very wet ball. Coat the bottom of another large bowl with remaining oil (ensure that bowl is large enough so that, when doubled in size, the dough will not reach the top). Transfer dough to bowl, rolling ball a bit to coat with oil. Cover bowl tightly with plastic wrap and set aside at room temperature to rise for 1 hour. Dough will be very soft and sticky.</li>
</ol>
<ol style="margin: 0px; padding: 0px 0px 20px 20px;">
<li style="margin: 0px; padding: 0px;">Lightly dust counter with about 1/4 cup flour. Transfer dough to floured surface and roll lightly in flour as needed. Gently knead dough, using remaining flour as needed, for about 1 minute. Form dough into a ball and place back into bowl. Cover bowl again tightly with plastic wrap and set aside at room temperature to rise for 30 minutes.</li>
</ol>
<ol style="margin: 0px; padding: 0px 0px 20px 20px;">
<li style="margin: 0px; padding: 0px;">Transfer dough back to floured surface, adding more flour to prevent dough from sticking, if needed, and cut dough in half to form 2 balls. Lightly knead each for about 30 seconds and reform into balls. Dough is now ready to be formed into crust or wrapped for future use. To store, wrap each dough ball individually in plastic wrap. Dough can be kept refrigerated for 24 hours or frozen for up to 1 month.</li>
</ol>
TO USE FROM REFRIGERATOR:<br />Remove dough from fridge and allow to warm a little at room temperature, about 10 minutes. Form a pizza crust.<br />
<br />TO USE FROM FROZEN:<br />Transfer dough from freezer to fridge and let it defrost overnight before following the Use From Refrigerator steps above.<br />
<span style="background-color: white; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Verdana, sans-serif; font-size: 11px; line-height: 15px; text-align: left;"><br /></span><br />
<span style="background-color: white; font-family: 'Lucida Grande', 'Lucida Sans Unicode', Verdana, sans-serif; font-size: 11px; line-height: 15px; text-align: left;">Nutrients per serving (1/8 of each dough ball): Calories: 96, Total Fat: 3 g, Sat. Fat: 0.5 g, Carbs: 15 g, Fiber: 2 g, Sugars: 1 g, Protein: 3 g, Sodium: 121 mg, Cholesterol: 0 mg.</span><br />Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-77734143640001255792012-06-18T22:24:00.001-05:002012-06-18T22:24:16.230-05:00Creamy Dill PotatoesA warm helping of dill potatoes is true comfort food to me. My mother used to make them every summer with dill fresh from the garden.<br />
<br />
My recipe is a little different than mom's--<i>I add sour cream. </i>I was blessed to be able to make this particular batch with fresh dill and potatoes from my dad's garden after my last visit home.<br />
<i><br /></i><br />
<div class="separator" style="clear: both; text-align: center;">
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<i><br /></i><br />
<b><span style="font-size: large;">Creamy Dill Potatoes</span></b><br />
<br />
<b>Ingredients</b><br />
4-6 cups new potatoes (any variety), quartered<br />
2 tbsp. margarine<br />
1/2 cup sour cream<br />
1/2 cup skim milk<br />
Handfull of fresh dill, roughly chopped<br />
Salt<br />
Pepper<br />
<br />
<b>Directions</b><br />
Bring a pot of salted water to a boil.<br />
Add potatoes and boil until very tender (I like mine falling apart).<br />
Drain water from potatoes, turn down heat to simmer, return potatoes and pot to stove.<br />
Add margarine, sour cream, skim milk, dill, salt and pepper.<br />
Stir until creamy; remove from heat.<br />
<br />Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-78140602051436176902012-03-26T06:00:00.000-05:002012-03-26T06:00:03.552-05:00Perfect WafflesThe first time I made waffles in our waffle iron it was a huge failure. We blamed the waffle iron, naturally.<br /><br />Then, while flipping through my old stand-by Betty Crocker cookbook, I came across this recipe and it changed my waffle-making life.<br /><br />Enjoy.<br /><br /><a href="http://images5a.snapfish.com/232323232%7Ffp63574%3Enu%3D5254%3E793%3E255%3EWSNRCG%3D343984425%3B346nu0mrj"><img style="cursor: pointer; width: 459px; height: 344px;" src="http://images5a.snapfish.com/232323232%7Ffp63574%3Enu%3D5254%3E793%3E255%3EWSNRCG%3D343984425%3B346nu0mrj" alt="" border="0" /></a><br /><br /><p><span style="font-weight: bold;">Betty Crocker Waffles</span><br /></p><p><strong>Ingredients<br /></strong></p> <ul><li>2 eggs</li><li>2 cups of all-purpose flour</li><li>1/2 cup of melted margarine or butter, or 1/2 cup vegetable oil</li><li>1-3/4 cup milk</li><li>1 tbsp sugar</li><li>4 tsp baking powder</li><li>1/2 tsp salt</li></ul><p><span style="font-weight: bold;">Directions</span><br /></p> <p>Beat eggs. Add in the rest of the ingredients and combine until smooth. Pour batter into heated waffle iron. Bake according to manufacturer directions or until steam stops, about 5 minutes.</p> <p>Makes fifteen 4-inch waffles.</p><p><span style="font-weight: bold;">MY TIPS: </span><br /></p><ul><li>I grease my waffle iron a bit with a silicon pastry brush and some oil before making each batch.</li></ul><ul><li><span style="font-style: italic;">I leave the waffles in EXACTLY five minutes.</span><br /></li></ul>Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-18406745802284324482012-03-22T21:25:00.002-05:002012-03-22T21:32:52.870-05:00Roasted CabbageCabbage is nutritious--<span style="font-style: italic;">and cheap! </span>I recently found this recipe for roasted cabbage on Pinterest. I feel like I've made cabbage a thousand different ways, but I had never tried roasting. It was full of flavor and so ridiculously easy.<br /><br /><a href="http://images5a.snapfish.com/232323232%7Ffp635%3A%3A%3Enu%3D5254%3E793%3E255%3EWSNRCG%3D3438%3C%3B535%3A346nu0mrj"><img style="cursor: pointer; width: 613px; height: 408px;" src="http://images5a.snapfish.com/232323232%7Ffp635%3A%3A%3Enu%3D5254%3E793%3E255%3EWSNRCG%3D3438%3C%3B535%3A346nu0mrj" alt="" border="0" /></a><br /><br /><a href="http://images5a.snapfish.com/232323232%7Ffp635%3C9%3Enu%3D5254%3E793%3E255%3EWSNRCG%3D3438%3C%3B5362346nu0mrj"><img style="cursor: pointer; width: 613px; height: 408px;" src="http://images5a.snapfish.com/232323232%7Ffp635%3C9%3Enu%3D5254%3E793%3E255%3EWSNRCG%3D3438%3C%3B5362346nu0mrj" alt="" border="0" /></a><br /><br /><span style="font-weight: bold;">Roasted Cabbage Wedges</span><br /><span style="font-style: italic;">A <a href="http://www.marthastewart.com/315062/roasted-cabbage-wedges">Martha Stewart Recipe</a> via <a href="https://pinterest.com/prairieglitter/">Pinterest</a></span><br /><br />Yield: Serves 6<br /><br /><span style="font-weight: bold;">Ingredients</span><br />1 tablespoon plus 2 more tablespoons extra-virgin olive oil<br />1 medium head green cabbage, cut into 1-inch-thick rounds<br />Coarse salt and ground pepper<br />1 teaspoon caraway or fennel seeds<br /><br /><span style="font-weight: bold;">Directions</span><br />Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.<br /><br /><br />P.S. Don't forget to <a href="https://pinterest.com/prairieglitter/">follow me</a> on Pinterest!Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-44954032552923475162012-01-08T23:12:00.004-06:002012-01-08T23:30:53.407-06:00Salted Chocolate BrowniesThis recipe is from <a href="http://nutritionfor.us/2012/01/eat-skinny-be-skinny-salted-chocolate-brownies/">Eat Skinny Be Skinny</a>. These are most definitely some of the BEST low-fat brownies I've ever made (and I've tried several recipes). Icing on the (brownie) cake? They were so easy. I hope you enjoy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images5a.snapfish.com/232323232%7Ffp635%3C7%3Enu%3D5254%3E793%3E255%3EWSNRCG%3D33%3C%3A468%3B34346nu0mrj"></a><span style="font-size:100%;"><span style="font-weight: bold;">Salted Chocolate Brownies</span></span><br /><p><span style="font-size:78%;">Yields: 12 – 14 brownies<br />Prep time: >10 minutes<br />Cook time: About 22 minutes</span></p> <h3 style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images5a.snapfish.com/232323232%7Ffp63587%3Enu%3D5254%3E793%3E255%3EWSNRCG%3D33%3C%3A468%3A%3C7346nu0mrj"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 368px; height: 275px;" src="http://images5a.snapfish.com/232323232%7Ffp63587%3Enu%3D5254%3E793%3E255%3EWSNRCG%3D33%3C%3A468%3A%3C7346nu0mrj" alt="" border="0" /></a></h3><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;"><br /></h3><h3 style="text-align: left;"><span style="font-size:100%;">Ingredients:</span></h3> <ul><li>3/4 cup of all-purpose flour</li><li>1/3 cup of unsweetened cocoa</li><li>1/2 teaspoon baking powder</li><li>1/4 teaspoon salt</li><li>1/3 cup of semisweet chocolate chips</li><li>2 tablespoons of butter</li><li>1 cup of sugar</li><li>2 tablespoons condensed milk</li><li>1 egg</li><li>1 egg white</li><li>1 1/2 teaspoon vanilla extract</li><li>1 tablespoon of sea salt</li></ul> <h3><span style="font-size:100%;">Directions:</span></h3> <ol><li>Preheat oven to 375 degrees and grease an 8 inch x 8 inch glass pan with cooking spray.</li><li>In a medium bowl, whisk together flour, baking powder, 1/4 teaspoon salt and cocoa. Make a well with a spoon and set aside.</li><li>In another medium bowl, add chocolate and butter. Microwave on high for one minute, stir, and microwave for another 30 -60 seconds. Add sugar and mix until creamed. Add in condensed milk, egg, egg white and vanilla, stirring until fully combined. Pour the chocolate mixture into the well of the flour mixture and stir until there are no flour streaks.</li><li>Pour batter into the greased pan. Sprinkle additional salt over the batter and bake for at least 22 minutes. Chill brownies for at least an hour so they firm up. Enjoy!</li></ol> <p style="text-align: left;"><em><span style="font-size:78%;">Nutritional information per brownie: 125 calories, 2 grams of fat, 31 grams of carbohydrates, >1 gram of fiber and 1.8 grams or protein. </span><br /></em></p><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images5a.snapfish.com/232323232%7Ffp63552%3Enu%3D5254%3E793%3E255%3EWSNRCG%3D33%3C%3A468%3B36346nu0mrj"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 488px; height: 366px;" src="http://images5a.snapfish.com/232323232%7Ffp63552%3Enu%3D5254%3E793%3E255%3EWSNRCG%3D33%3C%3A468%3B36346nu0mrj" alt="" border="0" /></a>Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-91594205071996525862011-09-22T21:47:00.005-05:002011-09-22T21:55:54.975-05:00Pinterest = Delicious<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://d3io1k5o0zdpqr.cloudfront.net/images/about/logos/Pinterest_Logo.png"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 327px; height: 82px;" src="http://d3io1k5o0zdpqr.cloudfront.net/images/about/logos/Pinterest_Logo.png" alt="" border="0" /></a><br /><br /><p class="yiv229570199MsoNormal"><br /></p><p class="yiv229570199MsoNormal"><br /></p><p class="yiv229570199MsoNormal">Have you joined the <a href="http://www.pinterest.com/">Pinterest</a> army? Are you pinning in your sleep?</p> <p class="yiv229570199MsoNormal">If you use Pinterest, you know <span style="font-style: italic;">exactly</span> what I’m talking about. </p> <p class="yiv229570199MsoNormal">If not? Then prepare to be initiated into this quirky, fun, highly-addictive culture of pins, boards and re-pins, from which your world will never be the same.</p> <p class="yiv229570199MsoNormal">Pinterest is an enormous online pin-board. A place to keep the mountains of links, photos and ideas you find online. In addition to the things you pin, you have the ability to see what others are pinning, follow their pin-boards and re-pin others’ pins. You can <a href="http://pinterest.com/about/">click here</a> to get the lowdown. </p> <p class="yiv229570199MsoNormal">Why am I singing the praises of Pinterest on <span style="font-style: italic;">Simple . Chic . Savory</span>, a cooking blog? Because there are bucket loads of amazing recipes being pinned and shared. The site features a search tool which you can use to search for anything—including recipes. If you’re like me and e-mail yourself recipes or bookmark them in your web browser, Pinterest is also a great alternative. You can create pin-boards to organize your recipes in one place online. </p> <p class="yiv229570199MsoNormal">Follow me on Pinterest at <a href="http://www.pinterest.com/mrsmiller">pinterest.com/mrsmiller</a>.<br /></p>Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-49170731072818912572011-09-13T21:55:00.003-05:002011-09-13T22:04:30.910-05:00Insanely-Easy Oven Fried Chicken<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRllGi9Px9o10nxW8ZLidTKhWKN5_BrOUAxELqk419H6r8LLfqHWvqttVi453HlNpNvU40IivoHBEuHdFsXp7CfJbCpfJ4I7nR-DX-HwIPegQ8jR6k0fcCqdi7E0KY1bTSaUZPFMrHxwqE/s1600/IMG-20110908-00448.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRllGi9Px9o10nxW8ZLidTKhWKN5_BrOUAxELqk419H6r8LLfqHWvqttVi453HlNpNvU40IivoHBEuHdFsXp7CfJbCpfJ4I7nR-DX-HwIPegQ8jR6k0fcCqdi7E0KY1bTSaUZPFMrHxwqE/s400/IMG-20110908-00448.jpg" alt="" id="BLOGGER_PHOTO_ID_5652043719523022066" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Easy, delicious and quick. This chicken was perfect.<br /><br /><span style="font-weight: bold;">Insanely-Easy Oven Fried Chicken</span><br /><br />Ingredients<br /><ul><li>4 boneless, skinless chicken breasts, thawed</li><li>2 egg whites, beaten lightly<br /></li><li>3/4 cup instant mashed potato flakes</li><li>Salt (to taste)</li><li>1 tbsp Mrs. Dash seasoning</li><li>1/4 tsp black pepper</li><li>Olive oil</li></ul>Directions<br /><ul><li>Pre-heat oven to 375 degrees</li><li>Spread thin coat of olive oil in bottom of baking dish</li><li>On one plate, place lightly beaten egg whites</li><li>On a separate plate, mix potato flakes, salt, Mrs. Dash and pepper<br /></li><li>Dip chicken into egg whites and then into the dish containing the potato mixture.</li><li>Place in the coated baking dish</li><li>Using either a kitchen oil sprayer or simply a drizzling method, lightly spray the top of the chicken with a bit of olive oil (this helps it crisp and keep from burning)</li><li>Place in the oven and bake for 25 minutes or until chicken is fully-cooked</li></ul>Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-17719107798941221122011-09-11T21:46:00.003-05:002011-09-11T21:50:19.320-05:00Coconut-Garlic Shrimp and Rice<span style="font-weight: bold;">Coconut-Garlic Shrimp and Rice</span><p style="font-weight: bold;" class="yiv816338151MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQ4PX00n9anEgLcHvL4E-geMcOtUlgLPINPMYDlU3-t3bz7cI6tsp1zj3cs9ztmB6zKCnDeeqRxE4eXOWs9kMMF62HdMNhI_9ih3-7-e5_BLrBt4DO7ljf1IIrR59PeAhcmJUV9QN2OJ9/s1600/IMG-20110906-00447.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 332px; height: 249px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLQ4PX00n9anEgLcHvL4E-geMcOtUlgLPINPMYDlU3-t3bz7cI6tsp1zj3cs9ztmB6zKCnDeeqRxE4eXOWs9kMMF62HdMNhI_9ih3-7-e5_BLrBt4DO7ljf1IIrR59PeAhcmJUV9QN2OJ9/s400/IMG-20110906-00447.jpg" alt="" id="BLOGGER_PHOTO_ID_5651299823303633458" border="0" /></a></p> <p class="yiv816338151MsoNormal"><br /></p><p class="yiv816338151MsoNormal"><br /></p><p class="yiv816338151MsoNormal"><br /></p><p class="yiv816338151MsoNormal"><br /></p><p class="yiv816338151MsoNormal"><br /></p><p class="yiv816338151MsoNormal"><br /></p><p class="yiv816338151MsoNormal"><br /></p><p class="yiv816338151MsoNormal"><br /></p><p class="yiv816338151MsoNormal">This recipe was inspired by a dish I recently saw online. The idea of the flavors really spoke to me, so I played around with some ingredients and ended up with a fantastic, one-pot meal. Beware sensitive tongues, it was a <span style="font-style: italic;">bit</span> spicy. You could certainly omit the red pepper flakes and it would be much more mild. Enjoy!<br /></p> <p style="font-weight: bold;" class="yiv816338151MsoNormal">Ingredients</p> <p class="yiv816338151MsoNormal">2 tbsp olive oil</p> <p class="yiv816338151MsoNormal">1 green pepper, chopped</p> <p class="yiv816338151MsoNormal">1 banana pepper, chopped</p> <p class="yiv816338151MsoNormal">2 garlic cloves, chopped</p> <p class="yiv816338151MsoNormal">½ cup chopped onion</p> <p class="yiv816338151MsoNormal">½ tsp red pepper flakes</p> <p class="yiv816338151MsoNormal">1 tsp dried cilantro</p> <p class="yiv816338151MsoNormal">Sea salt</p> <p class="yiv816338151MsoNormal">1 pound pre-cooked shrimp (thawed)</p> <p class="yiv816338151MsoNormal">14-ounce can of coconut milk (reduced fat)</p> <p class="yiv816338151MsoNormal">14-ounce can of diced tomatoes with green chilis</p> <p class="yiv816338151MsoNormal">1 ½ cups instant brown rice</p> <p style="font-weight: bold;" class="yiv816338151MsoNormal">Directions</p> <p class="yiv816338151MsoNormal">In a large pot or Dutch oven, heat olive oil on medium heat. Add green peppers, banana pepper, garlic and onion. Sautee for 2 minutes. Add red pepper flakes, cilantro and salt. Stir to combine. Add shrimp, coconut milk, diced tomatoes and brown rice. Bring to a boil. Reduce heat and simmer while covered for 20-25 minutes until you reach a stew or jambalaya-like consistency. </p>Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-57023656264033762692011-09-06T22:05:00.004-05:002011-09-06T22:20:43.356-05:00Currently CravingHere are a few things my kitchen is c<span style="font-style: italic;">urrently craving</span>:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://images.crateandbarrel.com/is/image/Crate/CondimentSpoonRedF10?$web_zoom$&extend=110,110,110,110"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 300px; height: 300px;" src="http://images.crateandbarrel.com/is/image/Crate/CondimentSpoonRedF10?$web_zoom$&extend=110,110,110,110" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />These adorable <a href="http://www.crateandbarrel.com/kitchen-and-food/serving-utensils/red-condiment-spoon/s123105">condiment spoons</a> from Crate and Barrel.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.williams-sonoma.com/wsimgs/ab/images/dp/wcm/201128/0015/img46m.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 320px;" src="http://www.williams-sonoma.com/wsimgs/ab/images/dp/wcm/201128/0015/img46m.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="http://www.williams-sonoma.com/products/epicurean-pizza-cutter/?pkey=cnew-view-all">Epicurean Pizza Cutter</a> from Williams Sonoma. We make pizza nearly weekly and I love the idea of slicing it with this rustic tool.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.surlatable.com/images/customers/c1079/PRO-397190/generated/PRO-397190_Default_2_200x200.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 242px; height: 242px;" src="http://www.surlatable.com/images/customers/c1079/PRO-397190/generated/PRO-397190_Default_2_200x200.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />The <a href="http://www.surlatable.com/product/PRO-397190/KitchenAid-Stand-Mixer-Ice-Cream-Bowl-Attachment">ice cream maker attachment</a> for my KitchenAid Mixer. Today is National Coffee Ice Cream Day. Pretty sure this would be amazing for whipping up a cold treat. It's always a good time for ice cream.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://ecx.images-amazon.com/images/I/41CsT%2BoB76L._SL500_AA300_.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 300px; height: 300px;" src="http://ecx.images-amazon.com/images/I/41CsT%2BoB76L._SL500_AA300_.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Vintage kitchen towels. I have a set my husband's late grandma made for us and I cherish them. However, I just can't bring myself to use them. Perhaps I'll try to make a set <a href="http://www.amazon.com/DII-X-Stitch-Embroidered-Floursack-Dishtowel/dp/B002WRI8K8">like these</a> for myself.Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-33751295374676039532011-08-16T23:06:00.002-05:002011-08-16T23:13:41.640-05:00Orzo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjAVrn8faJ4TwEqAUgpdhbq9arQo4svPwdlLB_8ROIm8XdoRaofszxsx9SKDyauVae6Evy7qgig7oDih8xquHgKZjnoSTTpyKVRhzpnr0l1mf6W8QsyRTNto8ViobkGJeQNWHwsK6jUPe/s1600/IMG-20110627-00223.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYjAVrn8faJ4TwEqAUgpdhbq9arQo4svPwdlLB_8ROIm8XdoRaofszxsx9SKDyauVae6Evy7qgig7oDih8xquHgKZjnoSTTpyKVRhzpnr0l1mf6W8QsyRTNto8ViobkGJeQNWHwsK6jUPe/s400/IMG-20110627-00223.jpg" alt="" id="BLOGGER_PHOTO_ID_5641672129420707442" border="0" /></a>
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<br />I wanted to share my new-found love for orzo. It's such a versatile, satisfying side dish. I can't believe I've waited so long to try it.
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<br />So far, we've made it adding Italian cheeses; served it cold as an orzo salad; and prepared it (as seen above) mixing roasted red peppers, olive oil, sea salt and feta.
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<br />I don't generally follow a recipe, but I plan to do so and share them here. I simply follow the cooking suggestion on the package and get creative with whatever add-ins I happen to have in my fridge and pantry.
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<br />I hope you'll find this suggestion useful, as the same old sides can leave a lot to be desired. Do you have any orzo recipe suggestions? I would love to hear them.
<br />Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-38686821307888138152011-08-16T08:07:00.007-05:002011-08-16T08:17:44.283-05:00Skillet Rosemary Chicken<span style="font-size:100%;">I would like to thank the ultra-fabulous website, Pinterest, for bringing this recipe into my life. <span style="font-style: italic;">If you haven't checked out <a href="http://www.blogger.com/www.pinterest.com">Pinterest</a>, I would highly recommend it. </span>
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<br />The recipe comes from a blog called <a href="http://chimeraobscura.com/mi/yep-more-chicken/#more-4719">Minimally Invasive</a>. It was simply delicious and will definitely be making future appearances in my kitchen.
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<br />I modified the recipe a bit, as we're a "no-mushroom" family. I added more potatoes instead.
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<br />Skillet Rosemary Chicken<span style="font-size:78%;"><span style="font-style: italic;"> lightly adapted from Food Network</span></span></span>
<br /><span style="font-weight: bold;">Ingredients</span>
<br />3/4 pound small red-skinned potatoes, halved, or quartered if large
<br />Kosher salt
<br />2 sprigs fresh rosemary, plus 1 1/2 tablespoons leaves
<br />2 cloves garlic, smashed
<br />Pinch of red pepper flakes
<br />Juice of 2 lemons (squeezed halves reserved)
<br />2 tablespoons extra-virgin olive oil
<br />4-6 skin-on, bone-in chicken thighs (6 to 8 ounces each)
<br />10</span><span style="font-size:100%;"> ounces cremini mushrooms, halved (I left these out and added more potatoes!)
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<br /><span style="font-weight: bold;">Directions</span>
<br />Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
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<br />Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
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<br />Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Remove chicken from pan; add the mushrooms and potatoes to the skillet, place chicken over mushrooms and potatoes and drizzle with any marinade remaining in the bowl and the juice of the remaining lemon.
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<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU59XAN9yrgyt8gxg7ND93xhKr7GIEGFeP1FLK5Gq1mFj4l_jo1_INq8ysSLHissEdolhBMa5vpK4j6N6HUHACTJChOTXfW-RenTvCfX27xKMQJeJQU9KXcuAW0niqjg7iXsNOplm41jN/s1600/IMG-20110815-00385.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUU59XAN9yrgyt8gxg7ND93xhKr7GIEGFeP1FLK5Gq1mFj4l_jo1_INq8ysSLHissEdolhBMa5vpK4j6N6HUHACTJChOTXfW-RenTvCfX27xKMQJeJQU9KXcuAW0niqjg7iXsNOplm41jN/s400/IMG-20110815-00385.jpg" alt="" id="BLOGGER_PHOTO_ID_5641442011682158178" border="0" /></a><span style="font-size:100%;">Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
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<br />Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-67362713282895617622011-08-10T07:00:00.000-05:002011-08-10T14:16:41.458-05:00Blond Brownies with Brown Sugar Frosting<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56zdWjKYTGh7R2ZtI3kU5dOurbp9LAf8e8ecLA4ucgbN3trRncvd3uExnmaJATiiyMCh9qMP7oUBYUW-YDCazqL2i_nxgqz83GL08p35lRlPyHDccWXqSaWtoBcEUHbtrFMSd2dcEOzV0/s1600/IMG00233-20110206-1701.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56zdWjKYTGh7R2ZtI3kU5dOurbp9LAf8e8ecLA4ucgbN3trRncvd3uExnmaJATiiyMCh9qMP7oUBYUW-YDCazqL2i_nxgqz83GL08p35lRlPyHDccWXqSaWtoBcEUHbtrFMSd2dcEOzV0/s320/IMG00233-20110206-1701.jpg" alt="" id="BLOGGER_PHOTO_ID_5591020248222402642" border="0" /></a>
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<br />This Blond Brownies with Brown Sugar Frosting recipe is from my <span style="font-style: italic;">Betty Crocker Cookies </span>cookbook, and can also be found <a href="http://www.bettycrocker.com/recipes/blond-brownies-with-brown-sugar-frosting/be48dbbf-2db1-433a-a8ac-cd039fae67a7">online</a>.
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<br />This is the second time I've baked these blondies and they are without a doubt, a new favorite in our home.
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<br /><span style="font-weight: bold;"><span style="font-size:130%;">Ingredients</span>
<br /><span style="font-size:100%;">Brownies
<br /></span></span><span style="font-size:100%;">1 cup granulated sugar
<br />1/2 cup packed brown sugar
<br />1/2 cup butter (do not use margarine), softened
<br />1 teaspoon vanilla
<br />2 eggs
<br />1 1/2 cups Gold Medal® all-purpose flour
<br />1 teaspoon baking powder
<br />1/2 teaspoon salt</span><span style="font-weight: bold;">
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<br />Frosting
<br /></span>1/3 cup butter (do not use margarine)
<br />2/3 cup packed brown sugar
<br />3 tablespoons milk
<br />2 cups powdered sugar
<br />1/2 teaspoon vanilla
<br />1/2 cup chopped pecans
<br /><div class="content"><div class="RecipeIngredientItem">
<br /><span style="font-size:130%;"><span style="font-weight: bold;">Directions</span></span>
<br /></div> </div> <div class="recipePreparation"> <div class="content"> <ol><li><span> Heat oven to 350°F. In large bowl, beat granulated sugar, 1/2 cup brown sugar, 1/2 cup butter, 1 teaspoon vanilla and the eggs with electric mixer on medium speed, or mix with spoon, until light and fluffy. Stir in flour, baking powder and salt. In ungreased 13x9-inch pan, spread batter evenly.</span></li><li><span> Bake 20 to 23 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 45 minutes.</span></li><li><span> In 2-quart saucepan, melt 1/3 cup butter over low heat. Stir in 2/3 cup brown sugar; cook over low heat 2 minutes, stirring constantly. Stir in milk; cook until mixture comes to a rolling boil. Remove from heat. Gradually stir in powdered sugar and vanilla, mixing well with spoon after each addition, until smooth and spreadable. If necessary, add more milk, a few drops at a time. Spread frosting over brownies. Immediately sprinkle with pecans. For brownies, cut into 6 rows by 6 rows.</span></li></ol> <div> <div class="makes"> Makes <span id="main_0_recipeData_Makes">36 brownies</span></div> </div> </div> </div> <div class="recipeNutrition"> <div class="content contentLast"> <div id="NutritionInformationSection"><p class="NutritionHeader"><span style="font-weight: bold;">Nutrition Information:</span>
<br /></p><p class="NutritionHeader">1 Serving (1 Brownie)</p><span class="NutritionItemHeader"></span><ul id="CalorieInformation"><li>Calories 150</li><ul id="CalorieComponentsInformation"><li>(Calories from Fat 50),</li></ul></ul><ul id="NutrientInformation"><li>Total Fat 6g</li><ul id="FatComponentsInformation"><li>(Saturated Fat 2 1/2g,</li><li>Trans Fat 0g),</li></ul><li>Cholesterol 25mg;</li><li>Sodium 80mg;</li><li>Total Carbohydrate 23g</li><ul id="CarbohydrateComponentsInformation"><li>(Dietary Fiber 0g,</li><li>Sugars 19g),</li></ul><li>Protein 1g;</li></ul><span class="NutritionItemHeader"></span></div></div></div>Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-48345966679412949382011-08-09T10:31:00.004-05:002011-08-10T08:49:45.307-05:00Mango SalsaThis recipe couldn't be easier. <span style="font-style: italic;">It was really just an experiment</span>. An experiment that turned out deliciously!
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<br />Here are the ingredients I used--all of which I <span style="font-style: italic;">totally</span> eyeballed, so measurements are approximate. This is definitely a forgiving, adaptable recipe, so play around with more or less of certain ingredients, depending on your taste.
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<br /><span style="font-weight: bold;">Ingredients</span>
<br />Two mangoes, finely chopped.
<br />1/4 cup chopped red onion
<br />2 cloves garlic, minced
<br />1 red pepper, finely chopped
<br />1/4 cup fresh cilantro, finely chopped
<br />1 jalapeno, finely chopped <span style="font-size:85%;">OR several slices of the "jarred" variety of jalapenos, chopped</span>
<br />2-3 tablespoons fresh lime juice
<br />Juice of half a fresh lemon
<br />Salt to taste
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<br /><span style="font-weight: bold;">Directions</span>
<br />Mix all ingredients in a large bowl. Serve with tortilla chips and enjoy. Beware, this stuff is addictive!
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<br />Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-70009661255915588082011-07-04T16:42:00.003-05:002011-07-04T16:47:54.386-05:00Great Gadget: Julienne PeelerI am loving my Zyliss Julienne Peeler! A sucker for any type of kitchen gadget (especially gadgets that come in bright colors!), I had to try this when I saw it at my local Marshall's store.<br /><br />It will give you a great Julienne cut on nearly any veggie. I've found it especially helpful for carrots. You can purchase it a number of places online, including <a href="http://www.thegourmetdepotco.com/zyliss/30700-julienne-peeler-orange/">The Gourmet Depot</a>.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94UWH8o4QQdwFaVFPwPzcIO_cyq_lbeeteOrq6_gh4CWooi7E-aWcErKZvVMse6TjQCXmVOqYpSFjLOIZ6iYIeQLT0D8kladf00RoAhGAYlGBda4XVFNrATN08t3indpO3uZP21GOcOaq/s1600/IMG00186-20110113-1721.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj94UWH8o4QQdwFaVFPwPzcIO_cyq_lbeeteOrq6_gh4CWooi7E-aWcErKZvVMse6TjQCXmVOqYpSFjLOIZ6iYIeQLT0D8kladf00RoAhGAYlGBda4XVFNrATN08t3indpO3uZP21GOcOaq/s320/IMG00186-20110113-1721.jpg" alt="" id="BLOGGER_PHOTO_ID_5625616149290330834" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEX1xyGWqZryr6CpBDRShVNxV3lVjQdKrT9hy4Qtj_z7vISdiQprYm7JkdR79-lvBR_zI0e7Qac6fXXAxye7T3Xtv2Mn7oFPBeCMp0hNBGlrfdvZTzMuFDrx_J06lNThpr170giFICTKj2/s1600/IMG00184-20110113-1721.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEX1xyGWqZryr6CpBDRShVNxV3lVjQdKrT9hy4Qtj_z7vISdiQprYm7JkdR79-lvBR_zI0e7Qac6fXXAxye7T3Xtv2Mn7oFPBeCMp0hNBGlrfdvZTzMuFDrx_J06lNThpr170giFICTKj2/s320/IMG00184-20110113-1721.jpg" alt="" id="BLOGGER_PHOTO_ID_5625616233212696882" border="0" /></a>Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-5513763374579507442011-07-04T16:41:00.002-05:002011-07-04T16:42:19.024-05:00Happy Fourth of July!<div xmlns="http://www.w3.org/1999/xhtml"><div style="position: relative; width: 500px; height: 500px;"><a href="http://www.polyvore.com/happy_fourth_july/set?.embedder=1907750&.mid=embed&id=33549880"><img force="1" title="Happy Fourth of July!" src="http://embed.polyvoreimg.com/cgi/img-set/cid/33549880/id/DrrGZoam4BGfiioFT2Fd2g/size/x.jpg" alt="Happy Fourth of July!" width="500" border="0" height="500" /></a></div><br /><div><small><a href="http://www.polyvore.com/happy_fourth_july/set?.embedder=1907750&.mid=embed&id=33549880">Happy Fourth of July!</a> by <a href="http://www.polyvore.com/cgi/profile?.embedder=1907750&.mid=embed&id=1907750">prairieglitter</a> <a href="http://www.polyvore.com/dangling_jewelry/shop?query=dangling+jewelry"></a></small></div><small><div style="padding-top: 16px;"><div style="margin-bottom: 8px;"><br /></div></div></small></div>Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-53874652058959613402011-06-28T21:35:00.002-05:002011-06-28T21:41:08.980-05:00Homemade Calzones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdH5YNlU0uXQwLBvvQKG1FUwkjazcPrqXXiy1pHu_8mtZLYWa4WKGLqcV4ZmeZIwwfns5AqAyxDXJVwZo0VMFQs4p43ye9Vc8MTp1TYF9NJC7tze35E933LsL-o623AhiUcPD1jk9i-8zQ/s1600/IMG-20110628-00238.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdH5YNlU0uXQwLBvvQKG1FUwkjazcPrqXXiy1pHu_8mtZLYWa4WKGLqcV4ZmeZIwwfns5AqAyxDXJVwZo0VMFQs4p43ye9Vc8MTp1TYF9NJC7tze35E933LsL-o623AhiUcPD1jk9i-8zQ/s320/IMG-20110628-00238.jpg" alt="" id="BLOGGER_PHOTO_ID_5623464877480218802" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />There really isn't a recipe attached to this dish, I just made it up as I went. And it was delicious.<br /><br />I started with a bag of dry pizza dough mix, which made two calzones. Next, I rolled out the dough (preparing it according to the package) into two large ovals. Toward the end of the oval, but not too close to the edge, as you'll want to allow room to close the calzone, begin adding fillings. I used pizza sauce, mozzarella, browned ground turkey, Italian seasoning and garlic, onions and red peppers which I had lightly sauteed first. Fold one end of the dough over the other (the end with the filling) and close by crimping the edges with a fork. Finally, I sprayed the outside with olive oil and baked at 400 degrees until lightly golden. I also misted my calzones with more olive oil about half-way through the cooking process.<br /><br />These calzones were delicious, simple and can be made with any combination of ingredients. Get creative!Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-27011688925873395252011-06-28T05:53:00.003-05:002011-07-29T10:48:45.121-05:00Grands! Monkey Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://tipnut.com/wp-content/uploads/2011/01/monkeybread1.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 250px; height: 229px;" src="http://tipnut.com/wp-content/uploads/2011/01/monkeybread1.jpg" alt="" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:78%;">Photo above courtesy of Grands!</span><br /><br />This is not a low-cal recipe. Or fancy. But it is <span style="font-style: italic;">delicious.</span> The recipe is courtesy of Grands! and can be found <a href="http://www.pillsbury.com/recipes/grands-monkey-bread/7a1e41b1-4708-4028-8ce6-fcb5baebbc19/">here.</a> This is a great dish for breakfast when you have house guests. It's quick, easy and doesn't leave you doing a ton of work in the kitchen while your guests chit-chat. I've made it several times and it never fails. Enjoy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfWXTHUQ2W8j5t10H-lHP3nOSWcjiphAimu3Xo1b3Qonhv2-GxFpGmOk15w4UTA6V_0mflGGoRY3AMsd4QMW-PJzaRyXsdI6tkLd43l9mJAW6ZAAAkZ4B05frdcdUs6ZY2vB8T5xTve3P0/s1600/DSCN1539.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfWXTHUQ2W8j5t10H-lHP3nOSWcjiphAimu3Xo1b3Qonhv2-GxFpGmOk15w4UTA6V_0mflGGoRY3AMsd4QMW-PJzaRyXsdI6tkLd43l9mJAW6ZAAAkZ4B05frdcdUs6ZY2vB8T5xTve3P0/s320/DSCN1539.JPG" alt="" id="BLOGGER_PHOTO_ID_5623222523979587298" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-weight: bold;">Grands! Monkey Bread</span><br /><span style="font-size:78%;">Prep Time: 25 Min<br />Total Time: 1 Hr 5 Min</span><br /><br /><span style="font-weight: bold;">INGREDIENTS</span><br />1/2 cup granulated sugar<br />1 teaspoon cinnamon<br />2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits<br />1/2 cup chopped walnuts, if desired<br />1/2 cup raisins, if desired <span style="font-size:78%;">(we have a raisin-hater in our house, so we leave these out!)</span><br />1 cup firmly packed brown sugar<br />3/4 cup butter or margarine, melted<br /><br /><span style="font-weight: bold;">DIRECTIONS</span><br />1 Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon. 2 Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces. 3 In small bowl, mix brown sugar and butter; pour over biscuit pieces. 4 Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.<br /><br /><span style="font-size:78%;">Nutrition Information:<br />1 Serving (1 Serving)<br /><br /> * Calories 450<br /> o (Calories from Fat 200),<br /><br /> * Total Fat 22g<br /> o (Saturated Fat 11g,<br /> o Trans Fat 4 1/2g),<br /> * Cholesterol 30mg;<br /> * Sodium 890mg;<br /> * Total Carbohydrate 58g<br /> o (Dietary Fiber 0g,<br /> o Sugars 31g),<br /> * Protein 5g;<br /><br /><br />*Percent Daily Values are based on a 2,000 calorie diet.</span>Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-53788172085720784482011-06-27T14:15:00.002-05:002011-06-27T14:19:03.258-05:00Fruits and Vegetables: What's in Season?If you're like me and can't get enough fresh fruits and vegetables, you may want to check out <a href="http://www.fruitsandveggiesmorematters.org">Fruitsandveggiesmorematters.org's</a> list of what's in season during the months of June, July and August. I've brought the list to my blog just for you:<br /><br /><span style="font-weight: bold;">Summer</span><br /><ul><li>Apricots</li><li>Asian Pear</li><li>Beets</li><li>Black Currants</li><li>Bell Peppers</li><li>Blackberries</li><li>Blueberries</li><li>Boysenberries</li><li>Breadfruit</li><li>Butter Lettuce</li><li>Cantaloupe</li><li>Casaba Melon</li><li>Champagne Grapes</li><li>Chayote Squash</li><li>Cherries</li><li>Cherries, Sour</li><li>Corn</li><li>Crenshaw Melon</li><li>Crookneck Squash</li><li>Cucumbers</li><li>Durian</li><li>Eggplant</li><li>Elderberries</li><li>Endive</li><li>Figs</li><li>Garlic</li><li>Grapefruit</li><li>Grapes</li><li>Green Beans</li><li>Green Soybeans (Edamame)</li><li>Honeydew Melons</li><li>Jackfruit</li><li>Jalapeno Peppers</li><li>Key Limes</li><li>Lima Beans</li><li>Limes</li><li>Loganberries</li><li>Longan</li><li>Lychee</li><li>Manoa Lettuce</li><li>Mulberries</li><li>Nectarines</li><li>Olallieberries</li><li>Okra</li><li>Passion Fruit</li><li>Peaches</li><li>Peas</li><li>Persian Melon</li><li>Plums</li><li>Radishes</li><li>Raspberries</li><li>Sapodillas</li><li>Sapote</li><li>Shallots</li><li>Strawberries</li><li>Sugar Apple</li><li>Sugar Snap Peas</li><li>Summer Squash</li><li>Tomatillo</li><li>Tomatoes</li><li>Watermelon</li><li>Winged Beans</li><li>Yukon Gold Potatoes</li><li>Zucchini</li></ul>I'll take some of each, thank you.Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-64168437746985217252011-05-02T05:55:00.002-05:002011-05-16T05:35:36.995-05:00Banana Bread Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZt7hVld2uydOmYGvsV67O6eszxA8AZAPqO2hCqhgWjKyW3KofSFJv0SmgmAGzake2yG5qvme6OKobNPX_AKUzwJXgmlONa_Qd7WntJXNLcEc0ou2mCwuqMwzbYIR4sNvHDOEjGHXENgzl/s1600/DSCN1512.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZt7hVld2uydOmYGvsV67O6eszxA8AZAPqO2hCqhgWjKyW3KofSFJv0SmgmAGzake2yG5qvme6OKobNPX_AKUzwJXgmlONa_Qd7WntJXNLcEc0ou2mCwuqMwzbYIR4sNvHDOEjGHXENgzl/s320/DSCN1512.JPG" alt="" id="BLOGGER_PHOTO_ID_5602070898199498258" border="0"></a><br /><br />This recipe is from a Cooking Light cookbook I've had for ages. The recipe makes the bread in a loaf pan, but I put mine into muffin tins. I like the portability (and one-portion mentality) the muffins provide. The bread had great flavor and wasn't dry despite being "light." Enjoy.<br /><br /><span style="font-weight:bold;">Classic Banana Bread (Muffins!)</span><br /><br />Ingredients<br />2 cups all-purpose flour<br />3/4 teaspoon baking soda<br />1/2 teaspoon salt<br />1 cup sugar<br />1/4 cup butter, softened<br />2 large eggs<br />1 1/2 cups mashed ripe banana (about 3 bananas)<br />1/3 cup plain low-fat yogurt<br />1 teaspoon vanilla extract<br />Cooking spray<br /><br />Preparation<br />-Preheat oven to 350°.<br />-Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.<br />-Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. -Cool completely on wire rack.<br /><br />Cooking Light<br />SEPTEMBER 2003Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-66873235948188209322011-05-02T05:49:00.003-05:002011-05-02T05:55:39.847-05:00Burger and Fries Night<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCPDGFp9wUBsgddLTuKL543lZZa9-vV5AIzaT6cjf7J0c10IX5X1JDuzda0N-gG41UVpK60tXZ3hFnRI7IMmx8IzshiM-PoEvkuBavaOm8Rc10A0GzV58CwPTY2Mme_LDTkDwakQAt3dC/s1600/DSCN1525.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinCPDGFp9wUBsgddLTuKL543lZZa9-vV5AIzaT6cjf7J0c10IX5X1JDuzda0N-gG41UVpK60tXZ3hFnRI7IMmx8IzshiM-PoEvkuBavaOm8Rc10A0GzV58CwPTY2Mme_LDTkDwakQAt3dC/s320/DSCN1525.JPG" alt="" id="BLOGGER_PHOTO_ID_5602069269279854178" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I crave hamburgers. What I don't crave? The pounds eat-in or drive-through burgers can pack on. Try creating your own "Burger Night" at home instead. You'll save money <span style="font-style: italic;">and</span> calories.<br /><br />For your burger:<br /><ul><li>Try to use the leanest ground beef or turkey possible. (I like 93/7)</li><li>Look for reduced-calorie or whole grain buns. Sara Lee makes some great 45-calorie buns!</li><li>Toppings! Get creative with your toppings. Try pickles, lettuce, gourmet mustards, low-calorie cheese or other veggies.</li></ul>Fries:<br /><ul><li>To make healthy fries, cut baking potatoes into sticks (I like skins on!)</li><li>Arrange in a single layer on a cookie sheet.</li><li>Drizzle or spray with a bit of extra virgin olive oil.</li><li>Sprinkle with pepper and some Mrs. Dash or salt.</li><li>Bake for 20-25 minutes at 350 degrees.</li></ul>Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0tag:blogger.com,1999:blog-5689508869403716527.post-22862552498746655782011-04-26T05:29:00.004-05:002011-04-26T05:43:17.912-05:00Easy Beef Stroganoff<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5mf7YNQPt4nxeR5z8SuTa6q6quwTxXUrXgeQTmQcsOqAfxGYE_iTbWgDpljon4o5z7nzteEYvET20pdBrbwFaCk294skTXeLzWExA9gXtTtJBP097bQRU3w9LfI_6wtLvlYQ7G5tw6x2/s1600/IMG-20110425-00075.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV5mf7YNQPt4nxeR5z8SuTa6q6quwTxXUrXgeQTmQcsOqAfxGYE_iTbWgDpljon4o5z7nzteEYvET20pdBrbwFaCk294skTXeLzWExA9gXtTtJBP097bQRU3w9LfI_6wtLvlYQ7G5tw6x2/s320/IMG-20110425-00075.jpg" alt="" id="BLOGGER_PHOTO_ID_5599840777343746514" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />This is my own recipe for Beef Stroganoff. With a little experimenting, I finally found a version I love. It's hearty and provides a home-cooked, I-worked-on-this-all-evening taste without all the work! I served mine over whole wheat penne with a garden side salad. Enjoy.<br /><br /><span style="font-weight: bold;">Ingredients</span><br />1 1/2 to 2 pounds beef stew meat (pre-cubed)<br />Salt and pepper<br />3 tablespoons canola oil<br />2 cloves garlic<br />1/2 onion, chopped<br />2 cups beef broth<br />1 1/2 cups light sour cream<br />2 tbsp corn starch dissolved in 3 tbsp hot water<br />2 tsp Italian seasoning<br />Pre-cooked egg noodles or whole wheat pasta (to accompany Stroganoff)<br /><br /><span style="font-weight: bold;">Directions</span><br />Season beef with salt and pepper, to taste. In a large pan, heat 3 tablespoons canola oil over medium-high heat. Add the garlic to season the oil and cook until golden. Add the beef and brown on all sides, about five minutes. Remove the meat from the pan and set aside in a bowl/plate. Add the onions to the pan. Cook until lightly-golden, stirring and adding 1/4 cup of beef broth to deglaze the pan (pick up all the delicious bits stuck on the pan!). Stir in the remaining broth and add the beef with any of its juices to the skillet and simmer for 12 minutes. Stir in the sour cream. Next, while still simmering/boiling, add the dissolved cornstarch and begin to stir. This should thicken the sauce. Stir in the Italian seasoning. Serve over noodles.Kellyhttp://www.blogger.com/profile/10191188347824668302noreply@blogger.com0