tag:blogger.com,1999:blog-36077872276845484102023-11-15T23:08:13.180-08:00Damsel in DelishKellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-3607787227684548410.post-75492744992200266742012-03-06T16:52:00.002-08:002012-03-06T16:55:35.731-08:00{Best Bread Machine Bread Recipe}<span style="font-family: Arial, Helvetica, sans-serif;">When I first received my bread machine, I started looking around for recipes and tips. I found a recipe online at allrecipes.com that swore to be the best bread recipe made in a machine and the reviews were promising.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The unique part of this recipe is that it tells you to do something forbidden, mix the yeast and the water first and let them mingle for 10 minutes before adding the flour. This is actually how most bread dough recipes are started, but bread machines swear that the water and the yeast should not touch and the ingredients should be added in the order of water, flour and then yeast on top.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Being the rebel that I am I decided to give it a try. It was delicious, even despite the fact I was so anxious to use the machine that I used the quick setting. I have made this recipe multiple times now and it comes out wonderfully. Go on, break the rules and give it a try!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup warm water (110 degrees F/45 degrees C)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons white sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 (.25 ounce) package bread machine yeast</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup vegetable oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 cups bread flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Directions</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Place the water, sugar and yeast in the pan of the bread machine. Let the yeast dissolve and foam for 10 minutes. Add the oil, flour and salt to the yeast. Select Basic or White Bread setting, and press Start.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Note: If the bread falls slightly, try adding an extra 1/2 tsp of salt to help stabilize the dough the next time around.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsowpCR8rhmpOQaNvqK-8jKRb0mCBhDNgAxZC1unibVeZR6qgtrnlihX3Vc0TVDAmitjMFKmx-ixdSqAHgBTSd9voHXolvbsyZmFILlIiFlJwfzDzpWGYB6uIQ4H6ahH4aZHlpTilSVEV/s1600/blogger-image--2096609580.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidsowpCR8rhmpOQaNvqK-8jKRb0mCBhDNgAxZC1unibVeZR6qgtrnlihX3Vc0TVDAmitjMFKmx-ixdSqAHgBTSd9voHXolvbsyZmFILlIiFlJwfzDzpWGYB6uIQ4H6ahH4aZHlpTilSVEV/s320/blogger-image--2096609580.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Image from allrecipes.com</span>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com1tag:blogger.com,1999:blog-3607787227684548410.post-78923006100455210772012-02-25T07:33:00.000-08:002012-02-25T07:33:41.683-08:00{PW Layered Salad}<span style="font-family: Arial, Helvetica, sans-serif;">During my menu planning last week (and first week at cooking my way through<i> The Pioneer Woman Cooks</i>) I got a little distracted by items on the PW blog. That's when I found her recipe for <a href="http://thepioneerwoman.com/cooking/2010/08/layered-salad/" target="_blank">Layered Salad</a>. I remembered a friend making it for an event and decided to reduce the batch for dinner that night. Doesn't it look delicious!?</span><div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><img alt="TPW_3002" height="400" src="http://farm5.static.flickr.com/4140/4939714063_809c85f335_z.jpg" width="266" /> </div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Image from thepioneerwoman.com</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">It has all sorts of tasty ingredients like bacon, eggs, cheese, green onions and tomatoes. I love how she displays ingredients in her blog posts so you are drooling before you even get to the cooking/assembly of the recipes. Did I mention that I may have to take up regimented exercise with my cookbook challenge?</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><img alt="TPW_2873" height="266" src="http://farm5.static.flickr.com/4082/4939693601_a49fc3a9d4_z.jpg" width="400" /> </div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Image from thepioneerwoman.com</span> </div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">And if you need a little additional help in the kitchen, all of her recipes are shown step by step in both the book and her blog.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I decided that I would keep all of the recipes unchanged as I made them, but I did tweak this slightly by using her homemade ranch dressing instead of the basic dressing from the recipe. It was delicious! It makes for a great presentation which is why it is popular for potlucks.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I also made a fresh batch of bread in my bread machine to go with the salad. I found it online and it is actually called "The Best Bread Machine Recipe" and I'm a believer. Recipe to come!</span></div>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com1tag:blogger.com,1999:blog-3607787227684548410.post-62570817655833351492012-02-23T07:12:00.000-08:002012-02-23T07:12:42.408-08:00{PW Love - and my cookbook challenge}<span style="font-family: Arial, Helvetica, sans-serif;">Recently, I have seen quite a few recipes floating around Pinterest from The Pioneer Woman - <a href="http://www.foodnetwork.com/ree-drummond/index.html" target="_blank">Ree Drummond</a>. The first time I heard of her was on an episode of Throw Down with Bobby Flay.</span><br />
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<div style="text-align: center;"><img alt="Ree Drummond" src="http://img.foodnetwork.com/FOOD/2011/07/19/WU_Ree-Drummond_s4x3_med.jpg" /> </div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Image from FoodNetwork.com</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">She has a great personality and every one of her recipes looks fantastic. The first one I tried was her <a href="http://thepioneerwoman.com/cooking/2011/09/cajun-chicken-pasta/" target="_blank">Cajun Chicken Pasta</a> from her new show on the Food Network. Delish! It received rave reviews in our house. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><img alt="TPW_6385" height="213" src="http://farm3.static.flickr.com/2770/4320864576_05030ff87a_o.jpg" width="320" /> </div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Image from FoodNetwork.com</span> </div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">As I read blogs on her recipes, I kept hearing about her book and purchased it on my iPad to read. It was very extremely entertaining and as a bonus had some recipes in the back.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I then spent some time browsing her blog and continued to find great recipes and some good laughs (including this post <a href="http://thepioneerwoman.com/blog/2011/12/all-i-wanted-was-a-doughnut/" target="_blank">here</a> - I cracked up when she reached for the apple fritter again at the end). I finally decided to pick up a copy of her cookbook. Just like her blog, it is filled with amazing recipes and stories mixed in. There are a total of 60 or so recipes in the book and I can only think of one that didn't scream delicious to me. </span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><a href="http://thepioneerwoman.com/my_cookbook/" target="_blank"><img alt="thepioneerwomancooks500" height="320" src="http://static.thepioneerwoman.com/files/2009/09/thepioneerwomancooks500.jpg" width="256" /></a> </div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">So my new idea.....</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I have thought of cooking my way through an entire cookbook before, but typically there quite a few recipes in each book that just don't seem to suit our tastes. I think this one might actually work since everything looks great and it's a pretty manageable size. I think the only problem I might run into is that I keep finding other recipes on her blog that I want to cook also!</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I have already tried a few this week (both from the blog and the book) and they were all delicious! More on them soon....</span></div>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com2tag:blogger.com,1999:blog-3607787227684548410.post-88943950020111788012012-02-21T07:23:00.000-08:002012-02-21T07:23:21.919-08:00{My Organizing Craze}<span style="font-family: Arial, Helvetica, sans-serif;">I'm not quite sure how it happened, but the end of December flew by. This is kind of how it went...</span><span style="font-family: Arial, Helvetica, sans-serif;">Prepare for Christmas, </span><span style="font-family: Arial, Helvetica, sans-serif;">recover and remove decorations </span><span style="font-family: Arial, Helvetica, sans-serif;">from Christmas, prep to cater my mom's wedding on New Year's Day, recover from wedding, not do much for a couple of weeks because of exhaustion. Before I knew it, it was almost the middle of January.</span><br />
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</span></div><div><span style="font-family: Arial, Helvetica, sans-serif;">I was in need of some serious motivation. Fortunately, the day came and I found <a href="http://abowlfulloflemons.blogspot.com/2010/12/21-days-to-getting-organized-challenge.html" target="_blank">this</a> link from A Bowl Full of Lemons while perusing Pinterest. </span></div><div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><a border="0" href="http://abowlfulloflemons.blogspot.com/" target="_blank"><img src="http://i158.photobucket.com/albums/t99/tonihammersley/21dayorganizingchallenge175.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Hallelujah! It was just what I needed. I didn't go in order and many of the days didn't actually apply to me, but I started browsing and getting ideas on what to tackle and how to go about it. I immediately ran to the store and got some supplies. While I'm not usually a fan of contact paper, I loved the one used in her post (below) and was lucky enough to find it at Target. I arrived home with my new loot and organized the cabinet under our sink as well as our two highly used kitchen drawers.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWE_LpO24Pi_uhO2wdg5ltk20sVv1zXF7NVqmpLPBVLLHF6Jp1bg3E6KMiEls9C5A7_BdL_pttlZN3iIkyUwzBtyleXDr-qWFmix10CflhSX5pXC-isP21HvxefZuUx72X81s-gRwqzQ6m/s640/2.jpg" /> </div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">When that was complete, I skipped to Day 17 of the challenge and completed my own mail station like the one below. I love this idea because you can quickly organize any paper as it comes in and reduce clutter on the kitchen table. I went with the following tabs: Incoming Mail, Outgoing Mail, Pay, File, Shred, and Coupons.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihWkUvqThdKpYNa264k94cPH6ZnllvOs7hDnbmLSve0q_lwnWMBYkP6kRbNt-QdASsGCgvFG6tPN3sU80c6UcZCzD275yzuFECCAT06oC6JoeZPjV_lUdpa519h2SVRxiAVczQKxf9u90t/s400/1.jpg" /> </div><div style="text-align: center;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Over the last month or so, I have picked an area or two to overhaul each weekend. I have completed the coat closet, linen closet, laundry room, bathroom cabinets, shower (loving the new dispenser I bought and not having soap bottles in the shower) and finally the pantry. If it sounds like I've gone crazy...I have. I could use an intervention.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I actually completed the majority of the pantry project last weekend but finished up some of the labeling with my Silhouette this weekend. Here are some of my favorite items.</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">I already had a small and large jar for my sugar and flour, but I added two more for my wheat and bread flours and relabeled all of them with my Silhouette.</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFnrhP4CQIWtY6jbYK4-eOA0JQ0Y0wLeO56FVl4iv18u-AaVcYPmPI4iY01m6mqgSaJNtD4xns3v5Q__LN8O8UUeNkOfNFtBnCSb5uAbAL7olmoAac8w89oULgTPgVUdRWUTaWgkHsYUX/s1600/IMG_1197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXFnrhP4CQIWtY6jbYK4-eOA0JQ0Y0wLeO56FVl4iv18u-AaVcYPmPI4iY01m6mqgSaJNtD4xns3v5Q__LN8O8UUeNkOfNFtBnCSb5uAbAL7olmoAac8w89oULgTPgVUdRWUTaWgkHsYUX/s320/IMG_1197.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">I had the sugar and AP flour labeled the same way previously, but since it was one of my first Silhouette projects it looks better now that I'm not such a rookie.</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4vW5gWcgrRAM2nInQqr-S6Cmc0n11JHBtKaZf48KX1vf0fQNfB0dF6R-Dwq88AYvPRkUFjIjusf2YbbdRPgcJLpsPv5zUZzcUW3PeR1PXxm4R6jUtvxktHqsPnkQ4dz4GH7j_A_rpwHs/s1600/IMG_1198.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4vW5gWcgrRAM2nInQqr-S6Cmc0n11JHBtKaZf48KX1vf0fQNfB0dF6R-Dwq88AYvPRkUFjIjusf2YbbdRPgcJLpsPv5zUZzcUW3PeR1PXxm4R6jUtvxktHqsPnkQ4dz4GH7j_A_rpwHs/s320/IMG_1198.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">I found a great tip on Pinterest for leveling flour and now keep a chopstick in each of the containers.</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GaY_lX7bheNi5gNhVyRZ3WOLg91XqjlZiusY9UVYcbGpLkgk9QvM0HYC1mX0WCNTxHV0QZiJAkGtkfFNr541G2lJe6DWrtvzr-6K6_6pO6fFmEocHCMTii18bLA56Ic2xmjMk5WDqhyphenhyphenX/s1600/IMG_1201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2GaY_lX7bheNi5gNhVyRZ3WOLg91XqjlZiusY9UVYcbGpLkgk9QvM0HYC1mX0WCNTxHV0QZiJAkGtkfFNr541G2lJe6DWrtvzr-6K6_6pO6fFmEocHCMTii18bLA56Ic2xmjMk5WDqhyphenhyphenX/s320/IMG_1201.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Reinforcing the shelves may need to be a project on the "Honey Do" list very soon. I can't imagine all that weight is good for the shelves. I love how they turned out though.</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpC0rPsNldTPJogmavWl82fJSlNinPA14AyunKQTE6CQsjs2Rh9PackdpWkEbxE7aCovvl98S3GovaFyTGqQdXeobxBIOsEHWJAjjMfpW2MINfHZCc27wi5GD3Qz2zXEHYVC47GjyT7-C/s1600/IMG_1202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLpC0rPsNldTPJogmavWl82fJSlNinPA14AyunKQTE6CQsjs2Rh9PackdpWkEbxE7aCovvl98S3GovaFyTGqQdXeobxBIOsEHWJAjjMfpW2MINfHZCc27wi5GD3Qz2zXEHYVC47GjyT7-C/s320/IMG_1202.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">One of my other favorite buys is the container our Bisquick now lives in. We buy a large box from Costco so this helps to keep it fresh.</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKj27sXUmGwoqmHMUWL3YYgP53HiSM8y3Eylr52Cba-pTPdf-0XCB17ggeN-CYtS0UK9CqSk5d0tdnEE2U55ym7W79MfUzNPRBBE2demWDWDFpDalr-fYGmlyuMH5D3RUuwtRJfGcMoI7C/s1600/IMG_1204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKj27sXUmGwoqmHMUWL3YYgP53HiSM8y3Eylr52Cba-pTPdf-0XCB17ggeN-CYtS0UK9CqSk5d0tdnEE2U55ym7W79MfUzNPRBBE2demWDWDFpDalr-fYGmlyuMH5D3RUuwtRJfGcMoI7C/s320/IMG_1204.JPG" width="213" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">It is also easier to use since you have the option of the small pour spout, larger spout, or pulling off the top to reach in with a measuring cup.</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIrm0oiu7vVHvQxsJ-iML6fPOq_9u85Y-w2w7WtLhsCD3zf3JlrGo60kmZSGQLzBZPQZPaCcRQUarJnryDf7uhUy89mxMrh0AzbbTPgWHQk4fXsLjkO0RrQBLHjjV-Yx12JjhzQYHGEpG/s1600/IMG_1205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYIrm0oiu7vVHvQxsJ-iML6fPOq_9u85Y-w2w7WtLhsCD3zf3JlrGo60kmZSGQLzBZPQZPaCcRQUarJnryDf7uhUy89mxMrh0AzbbTPgWHQk4fXsLjkO0RrQBLHjjV-Yx12JjhzQYHGEpG/s320/IMG_1205.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">I have tried to cut down on the number of bags in the pantry so that things stay fresh and I don't have to worry about them spilling. As you can see, I am in love with mason jars, my label maker and these new containers I found....They are enablers of my addiction.</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkXmZzvWtqMkzGF6ZW-aq-JagWxfDhOplcvei74Nnd5olt_tBED4Rax621CDcB40H9BwApU-7-L5KHwEIvBpNjvn_ATPO04iGI9zQ96lTIx4OBH3P-6PH3Qcx-lK3IbyVOBTEnBqhg7FU/s1600/IMG_1206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXkXmZzvWtqMkzGF6ZW-aq-JagWxfDhOplcvei74Nnd5olt_tBED4Rax621CDcB40H9BwApU-7-L5KHwEIvBpNjvn_ATPO04iGI9zQ96lTIx4OBH3P-6PH3Qcx-lK3IbyVOBTEnBqhg7FU/s320/IMG_1206.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">The containers are similar to the OXO ones, but much cheaper. You flip the handle up on top to open them and it seals when you push it back down so the contents stay fresh.</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyqVTfy7TtKKpSFixcjB-T6fvF2OlZSFYyeV-zAV3g3xE8ThZBL0NpvoYNracWOtZWe5a2bMm_dQ9gTRRHSRZPsi5nkWU2N89ttA9tOOJIpiDCC9j-kB5PWXXkTSFLP2V0QFtQewy64A_L/s1600/IMG_1209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyqVTfy7TtKKpSFixcjB-T6fvF2OlZSFYyeV-zAV3g3xE8ThZBL0NpvoYNracWOtZWe5a2bMm_dQ9gTRRHSRZPsi5nkWU2N89ttA9tOOJIpiDCC9j-kB5PWXXkTSFLP2V0QFtQewy64A_L/s320/IMG_1209.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">This was also one of my first Silhouette projects, but I thought I'd throw in a picture. I knocked off a project from my friend Lauren over at <a href="http://allthingshomie.blogspot.com/" target="_blank">All Things Homie</a>. </span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArm8fyyvfZnOxVaMqRBPeMqmdWn9gPb5QX7kwzxQ7NuPdMmbfDsMUl_O1UCpMcPYOXE23mh-cilHgf_B1o4YMCpOcTh51gs5TeAvKsldlGGbBfzZG_Deq2WgOH_L-ubUejkJCcU_8fU1V/s1600/IMG_1211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArm8fyyvfZnOxVaMqRBPeMqmdWn9gPb5QX7kwzxQ7NuPdMmbfDsMUl_O1UCpMcPYOXE23mh-cilHgf_B1o4YMCpOcTh51gs5TeAvKsldlGGbBfzZG_Deq2WgOH_L-ubUejkJCcU_8fU1V/s320/IMG_1211.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Another favorite is the new containers for cereal and snacks. We usually have a bulk size of each in the house so I bought some flip top containers to make them easier to grab while keeping them fresh.</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4RApcXeoIhSahjhIYWYvFk2rXttsq_seAQB3kliG4IAzl83QdHZspAR1TNY4ZpIxahPwUo9HuhhIBPFL3WD_SPygJx67SmS3fjN_ou8u7pCA3cR0z8fYdBCE3ugThFdX5IBENRZGgkFUF/s1600/IMG_1215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4RApcXeoIhSahjhIYWYvFk2rXttsq_seAQB3kliG4IAzl83QdHZspAR1TNY4ZpIxahPwUo9HuhhIBPFL3WD_SPygJx67SmS3fjN_ou8u7pCA3cR0z8fYdBCE3ugThFdX5IBENRZGgkFUF/s320/IMG_1215.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">I also bought a large set of bins for bread, crackers and snacks.</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSubn43PvM4mdy-kZyNcYXQvcMAmoqSHWS2E7Ogik94MU3-1md32Qx6mvNuUdisAp-GEomlqgdlrVAP1oZhTWlmSvV8ApYG4QdSCnSPl5kvSfOmcDDQO2W6mAvozsYHuCQFiERScbqaZXv/s1600/IMG_1217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSubn43PvM4mdy-kZyNcYXQvcMAmoqSHWS2E7Ogik94MU3-1md32Qx6mvNuUdisAp-GEomlqgdlrVAP1oZhTWlmSvV8ApYG4QdSCnSPl5kvSfOmcDDQO2W6mAvozsYHuCQFiERScbqaZXv/s320/IMG_1217.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">I love these because the handles flip down allowing them to stack.</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqzV9Z6NYAy9mHGbxXSYCAvBEXyFciFJN-0f9yjMX-TdhxRjLfWZeCSufHv8eEFOWJb7nRX19RYX_gN5_xUpECjxs_u6wlIw1N1gQ5fCYUv_ras6AWxqU7pLG-WQIEXxZ-XJfal-ZTt_j/s1600/IMG_1218.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbqzV9Z6NYAy9mHGbxXSYCAvBEXyFciFJN-0f9yjMX-TdhxRjLfWZeCSufHv8eEFOWJb7nRX19RYX_gN5_xUpECjxs_u6wlIw1N1gQ5fCYUv_ras6AWxqU7pLG-WQIEXxZ-XJfal-ZTt_j/s320/IMG_1218.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">I containerized quite a few other things that we always have around like granola and croutons. I have used wire shelves like this all throughout the house to organize cabinets. </span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvN_MHWoiNKl_gzRkQudYKv3hlpD4fan_iH2yfG3euVuTsSI0EWICOHKcBl7gueoFL6X5R8ILaXNJ3dPnm6JHAMT2-kES0QRrsI4q3SKQ1LkduHPCtrmAcozLtnFgOOsG849CSuUrX_5i/s1600/IMG_1220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSvN_MHWoiNKl_gzRkQudYKv3hlpD4fan_iH2yfG3euVuTsSI0EWICOHKcBl7gueoFL6X5R8ILaXNJ3dPnm6JHAMT2-kES0QRrsI4q3SKQ1LkduHPCtrmAcozLtnFgOOsG849CSuUrX_5i/s320/IMG_1220.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">I am also quite fond of the hanging baskets I found for kitchen towels. Notice the small stacking bins and another wire shelf.</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBEELaGCY-z6yCJKkhpfkTdNC_mVC-YWMBMl6_cCDWAPVOtvZKNxOsMVVPL6i9XduiSeFmuoQWhfT_yfn7WpO9t2oUsPmyvPgNPJvNVpUV1-xyAvlm-D0l5m5mSubgQ3qIc7UUvKpvGAOF/s1600/IMG_1222.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBEELaGCY-z6yCJKkhpfkTdNC_mVC-YWMBMl6_cCDWAPVOtvZKNxOsMVVPL6i9XduiSeFmuoQWhfT_yfn7WpO9t2oUsPmyvPgNPJvNVpUV1-xyAvlm-D0l5m5mSubgQ3qIc7UUvKpvGAOF/s320/IMG_1222.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Finally, I wanted something to corral the onions and potatoes. These stacking shelves are perfect and had one extra level for our coffee.</span></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih31UAeHm0dvQTI1frQbM3ULxM-Nah9gVAapyxonaus_9biTraJx0ndtMhFyn7j5jl3mRajtyyAQUP2KkgFUJvDWCsvSVcHPIWWZFCxSLM4HbGh2w4vSY7Pikal6bUlNY2x1_McFQSerWd/s1600/IMG_1224.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih31UAeHm0dvQTI1frQbM3ULxM-Nah9gVAapyxonaus_9biTraJx0ndtMhFyn7j5jl3mRajtyyAQUP2KkgFUJvDWCsvSVcHPIWWZFCxSLM4HbGh2w4vSY7Pikal6bUlNY2x1_McFQSerWd/s320/IMG_1224.JPG" width="213" /></span></a></div><div style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I'm loving the new organization throughout the house (despite the feeling yesterday of crawling out of a cave and realizing February is almost over). I have a couple more spaces to purge and overhaul. I might have withdrawals after I'm finished and run out of things to organize and containerize though! Fortunately, I think I have found something to keep myself busy.</span></div>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com3tag:blogger.com,1999:blog-3607787227684548410.post-4263475944075598212011-12-12T09:35:00.000-08:002011-12-12T16:24:50.354-08:00{Crock Pot's Triple Delicious Hot Chocolate}<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After a recent party for a friend where they had a hot chocolate bar, Matt insisted that we needed to have hot chocolate at the party last week. I looked through my Crock Pot cookbook and found this recipe which was easy and delicious.</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This makes a wonderful rich hot chocolate without being overly sweet, </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">definitely</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> a keeper!</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLektfiTS24rv67HmvO6341k3t2Kg_887PyWUf7CEUf2TIuJD1XrkpDC9p8eJz_ZxiR9YH_lT8ETb95tJ3JgOhcPrKQVwMd1JgT_y_NswE8Rx7Ck6Q0aPoKwISo4ZB3flRbKZdLzprKAR/s1600/2011-12-11+09.40.13.jpg"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXLektfiTS24rv67HmvO6341k3t2Kg_887PyWUf7CEUf2TIuJD1XrkpDC9p8eJz_ZxiR9YH_lT8ETb95tJ3JgOhcPrKQVwMd1JgT_y_NswE8Rx7Ck6Q0aPoKwISo4ZB3flRbKZdLzprKAR/s320/2011-12-11+09.40.13.jpg" /></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Photo from my Crock Pot Slow Cooker Recipes for All Occasions cook book</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
1/3 cup sugar<br />
1/4 cup unsweetened cocoa powder<br />
1/4 teaspoon salt<br />
3 cups milk, divided<br />
3/4 teaspoon vanilla<br />
1 cup heavy cream<br />
1 square (1 ounce) bittersweet chocolate<br />
1 square (1 ounce) white chocolate<br />
3/4 cup whipped cream<br />
6 teaspoons mini chocolate chips or shaved bittersweet chocolate<br />
<br />
Combine sugar, cocoa, salt and 1/2 cup milk in medium bowl. Beat until smooth. Pour mixture into slow cooker. Add remaining 2 1/2 cups milk and vanilla. Cook on low 2 hours.<br />
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Add cream. Cover and cook on low for 10 minutes, stir in bittersweet and white chocolate until melted.<br />
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Pour hot chocolate into 6 coffee cups. Top each with 2 tablespoons whipped cream and 1 teaspoon chocolate chips.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">~</span></div><div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I used Godiva baking chocolate, subbed out the whipped cream and chocolate chips on top for mini marshmallows, and added a bit of Bailey's Irish Cream to each cup for the adults. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This recipe is perfect for serving out of the slow cooker so that it stays hot and people can serve themselves as they like. You could provide any variety of toppings and other items so that guests can customize their own cup. {Enjoy!}</span></div></div>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com0tag:blogger.com,1999:blog-3607787227684548410.post-28067116084167552892011-12-11T09:33:00.000-08:002011-12-11T11:37:29.417-08:00{Eat, Drink and Be Married}<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Things have been pretty busy with the holidays quickly approaching. I'm not really sure where the time has gone! I have been working on my mom's wedding, which will take place on New Year's Day, while still getting all of the gifts wrapped and under the tree for Christmas. I was also happy to host a quickly planned get together for family in honor of Matt's brother and new bride. They will have a formal wedding next year, but I wanted to make sure they had an extra special night.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Here are some of the photos. I will be posting some of the recipes I used this week, specifically the ones I received special requests for!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So here is the full spread...</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI0OlXb4nic7MFYjf0IarTvSgMP_a9EK6ddcfuMPIIO_7TRXBcPX8mB2o_g4ewssdfHupKIVMMNZVq-fX4h41ODzMa9m8BHS_b6dUHMub4d6LTNaJ3oMTngCEvGzlXo_z-8Dh-rxWRA99-/s1600/IMG_0199.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI0OlXb4nic7MFYjf0IarTvSgMP_a9EK6ddcfuMPIIO_7TRXBcPX8mB2o_g4ewssdfHupKIVMMNZVq-fX4h41ODzMa9m8BHS_b6dUHMub4d6LTNaJ3oMTngCEvGzlXo_z-8Dh-rxWRA99-/s320/IMG_0199.JPG" width="320" /></span></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Matt's mom made the cake. I wanted to go with a less than traditional topper and loved the pennant banners I have seen on Pinterest.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeFaC_N3vNLiHesTuuaD2GoleGnwYgssERxkcuFGx75ib75sUOy3c29ju_jjKdz8qba2Kgf5B6RPH9Tlm11RDTrh-Vrmxm1AVqcEcLGYX0q1BGX9Ne9qATuE-PM7u2U3iUCZ9tkcGT7Sz/s1600/IMG_0200.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeFaC_N3vNLiHesTuuaD2GoleGnwYgssERxkcuFGx75ib75sUOy3c29ju_jjKdz8qba2Kgf5B6RPH9Tlm11RDTrh-Vrmxm1AVqcEcLGYX0q1BGX9Ne9qATuE-PM7u2U3iUCZ9tkcGT7Sz/s320/IMG_0200.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Rather than a traditional boiled shrimp cocktail, I love Ina Garten's idea of a roasted shrimp cocktail. I used a traditional cocktail sauce and a parsley paprika pesto for something to mix it up a little. Full details to follow. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JKj57kfyOrSumfGcaNvy7_HhZyeCcQ3yK9CKhd4Z66CLmt76L714GhB7-q72aCSdKWAAXjSIe8lcRve63hXD3lwShK_XQPgpaJzLml-77gEaLO9nHzLDC73vM3NF9XEXWn-lq1P7d-kq/s1600/IMG_0201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5JKj57kfyOrSumfGcaNvy7_HhZyeCcQ3yK9CKhd4Z66CLmt76L714GhB7-q72aCSdKWAAXjSIe8lcRve63hXD3lwShK_XQPgpaJzLml-77gEaLO9nHzLDC73vM3NF9XEXWn-lq1P7d-kq/s320/IMG_0201.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Who doesn't secretly love to double dip??? I have seen this idea on Pinterest and decided to let people do so shamelessly! Little veggie cups with homemade buttermilk basil dressing at the bottom. I included little "C" toothpicks to make the cherry tomatoes easier to grab and to add a personal touch.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG_BRl3z9RtlpOutv1msW7YBbkL4AQTlHlqCcVCr9smV9n0CXL1zndOSi3b_xZvzKmuX1hyphenhyphenim6BwN35aoGoeHX6SbQjp7Kq42zAk1SfpoCPxOiTir_LXNH0zZTBPF6BUUYqKEb8xfOh6L-/s1600/IMG_0203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG_BRl3z9RtlpOutv1msW7YBbkL4AQTlHlqCcVCr9smV9n0CXL1zndOSi3b_xZvzKmuX1hyphenhyphenim6BwN35aoGoeHX6SbQjp7Kq42zAk1SfpoCPxOiTir_LXNH0zZTBPF6BUUYqKEb8xfOh6L-/s320/IMG_0203.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love this recipe! Giada De Laurentiis uses focaccia bread and adds pesto to make a unique little sandwich that provides a heartier item for a party. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-sG4eqlxbvVkOjHbg0Cjs7-34PZX65wvzWhyGkrxcDLtKdUf1dn6r9gzhyoAGWTpXJVaV-wjXhCZeS18YicJAjVgggOhyJeLHCafR1CxK-AuMOXE_t3n-GSuqnylQ_SSqGh3LS1meEnAM/s1600/IMG_0204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-sG4eqlxbvVkOjHbg0Cjs7-34PZX65wvzWhyGkrxcDLtKdUf1dn6r9gzhyoAGWTpXJVaV-wjXhCZeS18YicJAjVgggOhyJeLHCafR1CxK-AuMOXE_t3n-GSuqnylQ_SSqGh3LS1meEnAM/s320/IMG_0204.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I also used Alton Brown's Spinach and Artichoke Dip which I posted <a href="http://damselindelish.blogspot.com/2011/10/hot-spinach-and-artichoke-dip.html" target="_blank">here</a> (with my new favorite bread machine recipe - to follow), Devilishly Delicious Deviled Eggs <a href="http://damselindelish.blogspot.com/2011/10/devilishly-delicious-deviled-eggs.html" target="_blank">here</a>, and my Tomato and Mozzarella Bruschetta.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We also enjoyed a little mimosa bar and hot chocolate that I made in my Crock Pot. I will be post the hot chocolate recipe - so easy and very tasty.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdBVpeSTRMBeTcjWhAQ7iD3f1w70Z5d-5JzJG3z5M2i64RM32n4WvOy6LjFHgWAz9aKrJv0tjBjkwGz8iTvenUObs-XWYrPpo3Fu_3NLYsncEpnK05Eo2HhdCIvkao5686XsKxLiJhLf9m/s1600/IMG_0206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdBVpeSTRMBeTcjWhAQ7iD3f1w70Z5d-5JzJG3z5M2i64RM32n4WvOy6LjFHgWAz9aKrJv0tjBjkwGz8iTvenUObs-XWYrPpo3Fu_3NLYsncEpnK05Eo2HhdCIvkao5686XsKxLiJhLf9m/s320/IMG_0206.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For decorations I made a couple of fun signs. The top one was outside and the bottom on the food table.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1cJLiHbEoeS3aL2pfZ5_Of58HoooYKeQhm-zlhlNb1y0U6ssr1ouSiTbHeuxwbaykVvfoliCf1gIxEkmy7QiZhbJy_mZTjeUnuoyZLx2w87oIN8HT1sy6szhVDBrhyphenhyphen800j7KSr-E9Shi3/s1600/2011-12-04+10.01.03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1cJLiHbEoeS3aL2pfZ5_Of58HoooYKeQhm-zlhlNb1y0U6ssr1ouSiTbHeuxwbaykVvfoliCf1gIxEkmy7QiZhbJy_mZTjeUnuoyZLx2w87oIN8HT1sy6szhVDBrhyphenhyphen800j7KSr-E9Shi3/s320/2011-12-04+10.01.03.jpg" width="240" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I made a simple banner with my new <strike>obsession</strike> Silhouette machine that says "Congrats Mr and Mrs"</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZs15upILUgyAnWMa9YqpZOliBcHAXHq-6BR_nDv49GDr1J-anTqmchn50IRDmAzY_40pDI2vTvI8pmikPFeBTga08bgFhy2ZFUEbS8WnZnq9Dt5rTN9cVWoMJqfHY8DCLAj0OEa_kfBA/s1600/2011-12-04+10.00.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLZs15upILUgyAnWMa9YqpZOliBcHAXHq-6BR_nDv49GDr1J-anTqmchn50IRDmAzY_40pDI2vTvI8pmikPFeBTga08bgFhy2ZFUEbS8WnZnq9Dt5rTN9cVWoMJqfHY8DCLAj0OEa_kfBA/s320/2011-12-04+10.00.15.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I hung the banner on the mirror above our entry table which was decorated with some cute letters that I painted.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE5U1h0JfOPwSiHd51BdM_fVsR8dZU_rSb1y0IBrHbLkrTgT4yKJ1ObuUd0RgmN24y8w_q4lBhyphenhyphenTY45JTdQfv1JLCHUKUdlLokItZ9nQRfgMT8-y5WG6sOHGCd6qrsd-uFOM8D-YfqWUNs/s1600/IMG_0208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE5U1h0JfOPwSiHd51BdM_fVsR8dZU_rSb1y0IBrHbLkrTgT4yKJ1ObuUd0RgmN24y8w_q4lBhyphenhyphenTY45JTdQfv1JLCHUKUdlLokItZ9nQRfgMT8-y5WG6sOHGCd6qrsd-uFOM8D-YfqWUNs/s320/IMG_0208.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Finally, a small favor for the guests courtesy of Pinterest. I have made some of these simple ornaments for weddings that Matt and I have attended this year. All you need is a clear ornament from a craft store and a wedding invitation. Cut the invitation into strips, twist them around a pen and drop them into the ornament. I added a little sign that said, "Couldn't wait to spend the first Christmas as Mr and Mrs"</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgtqoqY4HJ3aTaM-vxryV7R-Zw5-qAdQqZUGMSIICQjw0uLFvUDUeJvxwF8W-zBqAXHVJFFZ9ISiMectRLhkQOe3ZnMjWk6pJwrVDMs1IpR2ne117k_NabqsZQi9Zm5zezDZqSZETBp0B/s1600/IMG_0214.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrgtqoqY4HJ3aTaM-vxryV7R-Zw5-qAdQqZUGMSIICQjw0uLFvUDUeJvxwF8W-zBqAXHVJFFZ9ISiMectRLhkQOe3ZnMjWk6pJwrVDMs1IpR2ne117k_NabqsZQi9Zm5zezDZqSZETBp0B/s320/IMG_0214.JPG" width="213" /></span></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It was fun to use so many of the ideas I have been seeing on Pinterest! I will be posting some of these recipes soon as well as other items I have been making lately.</span></div>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com3tag:blogger.com,1999:blog-3607787227684548410.post-76410050367157390892011-11-24T06:11:00.001-08:002011-11-24T06:22:50.264-08:00{My New Bread Machine}<div><p>I'm in love and I've fallen hard.  Matt has won himself some major points for bringing me home a new kitchen appliance!</p>
<p>So here I am standing in my kitchen at 6 in the morning love struck and making another loaf in my new bread machine.</p>
<p>I made the first last night and it turned out delicious! Even despite the fact that I was so impatient to try a loaf that I used the express bake setting. Thats right, 58 minutes to heaven. I was so in a hurry though that I forgot to take pictures to share.  </p>
<p>I'm making whole wheat now though and will be sharing the results soon.</p>
<br/><img src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1IID4uHJHFhH5buGI4gszC4io-GMAt09ESMiouwKMbNHIXSQll5i9dgcqrrDNsFkGvhhxag2UvZWrm5eTVm-Og8QDpgysqvT6mQzWtwwuMaehAM7TDkOyB8BV6bu0mfrx17B8_zhGlrfy//' /></div>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com4tag:blogger.com,1999:blog-3607787227684548410.post-91107656817116241602011-11-20T22:03:00.000-08:002011-11-20T22:03:56.887-08:00{Piping Hot Apple Crisp with Homemade Vanilla Ice Cream}<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I like to keep dessert simple on Thanksgiving. A bit of Apple Crisp hits the spot without being overly sweet and fussy. I like to throw mine together while the turkey is in the oven and bake right after dinner.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I appreciate a good apple pie, but a crisp allows you to skip the extra work of a pie dough. Apples can also be a bit unpredictable as sometimes they are extra juicy and can result in a soggy crust - not a problem with a crisp.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My base recipe allows you to make the recipe as large or as small as you like, so feel free to whip up a single portion on a cold night. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">All amounts are per apple (I like granny smiths the best for this recipe)</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the filling:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tsp sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp cinnamon</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp cornstarch</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">teeniest pinch of salt</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the crisp topping:</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Tbl butter, softened</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tsp brown sugar</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tbl oats</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tsp flour</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To assemble:</span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Peel, core and chop the apples. Toss with the filling mixture and pour into casserole dish.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHypLTy5ogIsydVrIOcU49tRYJATTk9-tVJIo_AN6ERXBPM-w2LoWUezN2kBYP960mvOH6jLg2dyvvZN1_6-9RWHiOLEuz22zTk0_CQhkn7B0jIdLu3Ji5so6stAi7i92dJHqZfsH8Kxh/s1600/PB200736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHypLTy5ogIsydVrIOcU49tRYJATTk9-tVJIo_AN6ERXBPM-w2LoWUezN2kBYP960mvOH6jLg2dyvvZN1_6-9RWHiOLEuz22zTk0_CQhkn7B0jIdLu3Ji5so6stAi7i92dJHqZfsH8Kxh/s320/PB200736.JPG" width="320" /></span></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix the topping ingredients together and spread over the top. Double the recipe for extra crisp.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGptf_2ZhhG5iChK121aKpVsDV6KeBlDcCcOkDgtH4HmY8txlKrrKECubtAwJ1FvWwO4lwK9s-bsXk41JSkHJSE0dzGOoNb_yP4twtwJFIESo9P8L4vtaCKOQOd4E3wQNaAmFvDBuMuljf/s1600/PB200737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGptf_2ZhhG5iChK121aKpVsDV6KeBlDcCcOkDgtH4HmY8txlKrrKECubtAwJ1FvWwO4lwK9s-bsXk41JSkHJSE0dzGOoNb_yP4twtwJFIESo9P8L4vtaCKOQOd4E3wQNaAmFvDBuMuljf/s320/PB200737.JPG" width="320" /></span></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake at 425 degrees for about a half an hour or until the apples are tender and the crisp is brown. For an extra large crisp, allow extra time for baking. The reverse will be true for an tiny portion.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO5EgwTnu4eXop5kdqC6m4bhyphenhypheny7jpNJHWD7QVvwxqjKhg7N8tjVS6_rnMdrhXBF_2agvD2SbglD85fkaZC3a2JFoL6dJEDUEJ_95gS4dzE8TM7VLkSUX2XIuxi-lobPqACJ1YO7GTDbvJm/s1600/PB200738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO5EgwTnu4eXop5kdqC6m4bhyphenhypheny7jpNJHWD7QVvwxqjKhg7N8tjVS6_rnMdrhXBF_2agvD2SbglD85fkaZC3a2JFoL6dJEDUEJ_95gS4dzE8TM7VLkSUX2XIuxi-lobPqACJ1YO7GTDbvJm/s320/PB200738.JPG" width="320" /></span></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love to add a little homemade vanilla ice cream on top. After all, it makes it a little easier to eat it right out of the oven as it cools the crisp down!</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">{Enjoy!}</span></div>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com0tag:blogger.com,1999:blog-3607787227684548410.post-40634970602567383882011-11-20T21:36:00.000-08:002011-11-20T21:36:04.816-08:00{Homemade Gravy}<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'm not quite sure why people buy the jars of gravy when it is so easy to make. I think the easiest way to go is cornstarch. With a few easy steps you have gravy in no time!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I like to add a little extra flavor to my gravy so I start with a quarter of an onion and a few sage leaves.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQnoNaGdLaSsFquT495GnN1PgHO70uz4cAf48DlIIC98E7sgOKWMn_Ff4oyzSlofFfxZWYgIdJa6tRhaTdpJ-GayMRTaia1EyLmIS-D6fgepN4ky6p_0rnGSMlEybFeZREYOrllq1Qcem/s1600/PB200718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjQnoNaGdLaSsFquT495GnN1PgHO70uz4cAf48DlIIC98E7sgOKWMn_Ff4oyzSlofFfxZWYgIdJa6tRhaTdpJ-GayMRTaia1EyLmIS-D6fgepN4ky6p_0rnGSMlEybFeZREYOrllq1Qcem/s320/PB200718.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add two cups of broth or stock. I usually use chicken broth, but feel free to mix it up with turkey or anything else you like - whatever goes with your meal.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You can also add in some of your pan drippings and maybe even some of your bird innards for some extra flavor.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lH4EfiteZOgj-WpAwDmLFby4IFouCznCsHS13pl8Tgf2p_zRoqcnqxZvwnHa2LVItdW6zrgN6njzOsboczLU5a4xjsQhpx-KBmK5JcYB3t7MC00r8UEQn0F754RSlT08oWBpotii5fwJ/s1600/PB200719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5lH4EfiteZOgj-WpAwDmLFby4IFouCznCsHS13pl8Tgf2p_zRoqcnqxZvwnHa2LVItdW6zrgN6njzOsboczLU5a4xjsQhpx-KBmK5JcYB3t7MC00r8UEQn0F754RSlT08oWBpotii5fwJ/s320/PB200719.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Let is all simmer together into a wonderfulness of flavor and in the meantime you can get your cornstarch mixture ready.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Two tablespoons cornstarch and a quarter cup of liquid. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Decisions, decsions...use water, broth or milk, just make sure it is cold! If its not cold the cornstarch will not incorporate and you will have lumpy gravy.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I like to shake mine together in a mason jar or tupperware container.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTP2aO9UV_6uDXtPm7L3oWbaZeKofJH4CW2ID4UaiT8-NSNv7iyc5VvBDKoPvhdhdeG050cMGp8u6-gpq4REk0C4cEcUn1A1eqatetq-9mAwGSi5HPlGmlwo37ySnXGO5x0Za_4K29_STJ/s1600/PB200722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTP2aO9UV_6uDXtPm7L3oWbaZeKofJH4CW2ID4UaiT8-NSNv7iyc5VvBDKoPvhdhdeG050cMGp8u6-gpq4REk0C4cEcUn1A1eqatetq-9mAwGSi5HPlGmlwo37ySnXGO5x0Za_4K29_STJ/s320/PB200722.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After simmering for about 15 minutes, remove the onion and sage.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHQFk6mmx4smTO_rzpuJ_VwbdY7mW-waWmrQrDpb813q8HOL_WqvdiishLAikMr47nQXaKBhA6mx80mug8foviBkpayliHwunJMNnS5fnGSE-OYfK0-Z9MVIZOuaIeitwCrXd9CdpRrpJ/s1600/PB200725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHQFk6mmx4smTO_rzpuJ_VwbdY7mW-waWmrQrDpb813q8HOL_WqvdiishLAikMr47nQXaKBhA6mx80mug8foviBkpayliHwunJMNnS5fnGSE-OYfK0-Z9MVIZOuaIeitwCrXd9CdpRrpJ/s320/PB200725.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour in the cornstarch mixture and stir as the mixture comes to a boil.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Season with salt and pepper to taste.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gDDwZiOFM8EtYy-sHZP9iaVbfE1iA2ixV6NUpVorXdJWqqtU59yRzUkeckSgMXAMBPavGjZB3rVuy0QbSKFMVvkblsJhip7OfI6HPzDQfGKj7yTmiYaQNBYBr47X1kPGgmCvRKpvIcyh/s1600/PB200728.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2gDDwZiOFM8EtYy-sHZP9iaVbfE1iA2ixV6NUpVorXdJWqqtU59yRzUkeckSgMXAMBPavGjZB3rVuy0QbSKFMVvkblsJhip7OfI6HPzDQfGKj7yTmiYaQNBYBr47X1kPGgmCvRKpvIcyh/s320/PB200728.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Continue to stir as the gravy thickens.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Keep in mind as the gravy cools it will thicken a bit more.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If the gravy is not thick enough for your liking, mix up some additional cornstarch mixture.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9SOdfuO7SFu0oSlU_dxhyoVZiWqwTCt0JgqXu420wp3TBOVp8D7HmM5xWHT0cSaj50g6kzDFO1pFrlLmw5egTtxKu3HuyiQiMezh_kekBuFAQML_ngeSoBV01HTU4Eold1YPL7hWE5_E/s1600/PB200730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL9SOdfuO7SFu0oSlU_dxhyoVZiWqwTCt0JgqXu420wp3TBOVp8D7HmM5xWHT0cSaj50g6kzDFO1pFrlLmw5egTtxKu3HuyiQiMezh_kekBuFAQML_ngeSoBV01HTU4Eold1YPL7hWE5_E/s320/PB200730.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour into your gravy boat and enjoy!</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPyq87VLST4lWbyumf3WgwqxFwhcw79u2r54i6oTAuii1D6O6FN7Q1hgFjwszR5fCPa8yj1Mu1UdD3CeHaVtLzCTaSBftzMKi2uK7wcrNBuRVQ5ymGvl1Ntnjy6ZuPrxNWgmLC1xu7Op5B/s1600/PB200733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPyq87VLST4lWbyumf3WgwqxFwhcw79u2r54i6oTAuii1D6O6FN7Q1hgFjwszR5fCPa8yj1Mu1UdD3CeHaVtLzCTaSBftzMKi2uK7wcrNBuRVQ5ymGvl1Ntnjy6ZuPrxNWgmLC1xu7Op5B/s320/PB200733.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pretty simple right? No more jars of gravy. </span></div>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com0tag:blogger.com,1999:blog-3607787227684548410.post-26673038248851235732011-11-20T21:11:00.000-08:002011-11-20T21:11:23.690-08:00{Roasted Fall Vegetables}<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This could be the simplest recipe on my Thanksgiving menu. My roasted vegetable recipe has a rustic feel and is easy as can be! The best part is that you can use any combo of veggies. I like to use carrots and parsnips for Thanksgiving.</span><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Start with your veggies of choice.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY25iAZE8ix3jFPYtMUQQC20kDJLGXV79jIllHBaQ1nFTQz8skuBIed078YvU2B7eCY_biF5oouFNV_hyphenhyphenOtKj9StzfpAswYETIkYi5Lpipwsl8UvzcEHiHASRdhmaO2NRU6DL3vyMCNcSh/s1600/PB200713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY25iAZE8ix3jFPYtMUQQC20kDJLGXV79jIllHBaQ1nFTQz8skuBIed078YvU2B7eCY_biF5oouFNV_hyphenhyphenOtKj9StzfpAswYETIkYi5Lpipwsl8UvzcEHiHASRdhmaO2NRU6DL3vyMCNcSh/s320/PB200713.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Peel them, chop them and toss them in a gallon zip-top bag.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add a little olive oil, salt and pepper and Rosemary.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Feel free to complete the recipe to this point the night before or the morning/day of.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Vj9rdybXS-bGy8GqMY5nyjJgSgFFNmLZO_A_piEplLUXMCguFjc5nh2TO5sob0t4q1gf4QEqCqo2mPi-Xc0T6G6GKxxx4vbV2K_1zcsZGaJI5tLzgjwsy_AMNDzppH3Fpc4VszNYBpTA/s1600/PB200714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Vj9rdybXS-bGy8GqMY5nyjJgSgFFNmLZO_A_piEplLUXMCguFjc5nh2TO5sob0t4q1gf4QEqCqo2mPi-Xc0T6G6GKxxx4vbV2K_1zcsZGaJI5tLzgjwsy_AMNDzppH3Fpc4VszNYBpTA/s320/PB200714.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When you are ready, toss them on a baking sheet (lined with foil for easy cleanup) and bake anywhere from 350-450 degrees until they are tender, but not mushy - 15 to 30 minutes-ish depending on temperature and the size of your veggies. The higher heat you use, the more the veggies will caramelize and develop additional flavor.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhU4jk0nxFaaT3aR0AoIJfiETxPr4PEqH9McBpHVCtO4gwYem3iw9yjomOOXu_Tb3V84CqM4k3tvjHIjjq0n2bPtKkiCa9OiwD720r123XuVeD2I_ElFN7ZTqHBV7uixFzCHYgpcMyHkvZ/s1600/PB200724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhU4jk0nxFaaT3aR0AoIJfiETxPr4PEqH9McBpHVCtO4gwYem3iw9yjomOOXu_Tb3V84CqM4k3tvjHIjjq0n2bPtKkiCa9OiwD720r123XuVeD2I_ElFN7ZTqHBV7uixFzCHYgpcMyHkvZ/s320/PB200724.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pull them out.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5cHFLnzSmafs24i_7lVsWUSkneFwOVjU9HX37WGFEXgaOKl-7KpBPw22kzLrXVzpqnlW5R4wO5Ck-iNCMLjXTSfu3o0P1XqmDnShM_FXROboYyHVZ06wFEFcoW8aQ3Xtv3Gyfka3V_Fp/s1600/PB200726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5cHFLnzSmafs24i_7lVsWUSkneFwOVjU9HX37WGFEXgaOKl-7KpBPw22kzLrXVzpqnlW5R4wO5Ck-iNCMLjXTSfu3o0P1XqmDnShM_FXROboYyHVZ06wFEFcoW8aQ3Xtv3Gyfka3V_Fp/s320/PB200726.JPG" width="240" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Plate and serve, its just that simple.</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuflnxzm4s5m9ZyNqb8vKasytcgOl0u2dCL-HjH881MtlVAZhyE3Y1c2LX7E3gUyG5_kLI3alLBjtECbXO3eJtXk2HGRlKGDF2fQR9qnA6EXDZgPBksx5mR20atJFDj8uxrc4Xcojp36Q/s1600/PB200735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSuflnxzm4s5m9ZyNqb8vKasytcgOl0u2dCL-HjH881MtlVAZhyE3Y1c2LX7E3gUyG5_kLI3alLBjtECbXO3eJtXk2HGRlKGDF2fQR9qnA6EXDZgPBksx5mR20atJFDj8uxrc4Xcojp36Q/s320/PB200735.JPG" width="320" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love the flexibility of a recipe like this because it works with whatever temperature your other dishes are cooking at in the oven. {Enjoy!}</span></div>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com0tag:blogger.com,1999:blog-3607787227684548410.post-18894272149324591772011-11-20T09:46:00.000-08:002011-11-20T09:46:39.927-08:00{Alton Brown's Good Eats Roast Turkey - Roasted Chicken Tutorial, too}<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'm skipping to the most important post of the Easiest Thanksgiving Menu. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This recipe is a bit more labor intensive than the menu items, but it should be expected when it is the centerpiece of the meal.</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'm sure it is becoming obvious that I love Alton Brown's recipes. Yes, this is the third recipe of his that I am using for this menu, but I find his recipes to be very dependable.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The recipe for Alton's Good Eats Roast Turkey can be found <a href="http://www.foodnetwork.com/recipes/alton-brown/good-eats-roast-turkey-recipe/index.html">here </a>on the Food Network site. There are also quite a few videos on the site from the episode in which he makes this recipe - very helpful.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJV0AfEDy0dxas9Vojep62j0O6NjUs_RxlGNihkHwnqXVfOwZw-dZjVFZVcUvE2_ELmarJiAZ0cHdS8PtkqZ8d_sXribdpEnQn8gqLbmIS34ZqjUwihpMV3vQfrXE-c3Q4XEPA0HpfhCd/s1600/Turkey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYJV0AfEDy0dxas9Vojep62j0O6NjUs_RxlGNihkHwnqXVfOwZw-dZjVFZVcUvE2_ELmarJiAZ0cHdS8PtkqZ8d_sXribdpEnQn8gqLbmIS34ZqjUwihpMV3vQfrXE-c3Q4XEPA0HpfhCd/s320/Turkey.jpg" width="320" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Photo from FoodNetwork.com</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I decided to roast a chicken last weekend and thought it would be a good time to do a mini version of the recipe to show you the highlights of the process - we'll call it a bonus recipe. I changed quite a few things from the original recipe, but it gives you an idea of the overall method. I do stick pretty closely to his recipe for the turkey - with a few tweaks I will include at the end of this post.</span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Here is my chicken little.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW6xaIntLJL9DnAJKr-Cegc7liCwyfytUNEpTrZq29KSCJVCqg8PeV9qs4oDBp_qbF0pBJjz8FO8o2in1Ex_7p03efRsryduUR8Vu_qFCKxx484sMz9fR-k8SWkhQQ2a7Se64w3BJsKX-q/s1600/PB060646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW6xaIntLJL9DnAJKr-Cegc7liCwyfytUNEpTrZq29KSCJVCqg8PeV9qs4oDBp_qbF0pBJjz8FO8o2in1Ex_7p03efRsryduUR8Vu_qFCKxx484sMz9fR-k8SWkhQQ2a7Se64w3BJsKX-q/s320/PB060646.JPG" width="320" /></span></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I started by giving him a good shower with water and making sure that I had all of the innards out.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The first time I roasted a turkey (I mentioned this event in my first post with my Thanksgiving menu, and yes I skipped right over roasting a chicken before roasting a turkey so I was guessing) I was worried about leaving something in the turkey because it seemed to be the classic mistake. When I called my dad he told me to look from the back end until I could see the light on the other end. Thank goodness because I almost missed the neck which was tucked way in there!!! </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">That is my reason for showing you a picture of the back end of a chicken...</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-wrUniosbr7c_271OrShLhfOpYxkIze1x1ziPwUEkwZcnIwQ9pfMoXs5MZQNsS8RM7AJ3H6EmbY_wlyciIS_u0f55PQ2IWw8s26FG7Ri_EtYb2bPM6hcfLJX7j2Q4WCi0G3MPBfK3_5o5/s1600/PB060650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-wrUniosbr7c_271OrShLhfOpYxkIze1x1ziPwUEkwZcnIwQ9pfMoXs5MZQNsS8RM7AJ3H6EmbY_wlyciIS_u0f55PQ2IWw8s26FG7Ri_EtYb2bPM6hcfLJX7j2Q4WCi0G3MPBfK3_5o5/s320/PB060650.JPG" width="320" /></span></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Next, I prepped my brine. I used the Good Eats Turkey recipe, but a smaller amount.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So, I have salt (please, do not use iodized salt, blah!), brown sugar, pepper corns and allspice berries (buy them in the Mexican spice section in the plastic bag - way cheaper)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I skipped the candied ginger because I didn't have any on hand, the recipe will be fine without it.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9FKCC0Ec3xJzLrcli1OLFLGAJtGVwKyL4NiEAqoJjWkZBk_9dmAV3pnoeiXmsmbXfLh7SyNPX-ZeRB7K76p_FSdH8aifga-n6iz_kpK2m_Agd8V11hzSlL2Z7_aGUwbX8I9YvTvYeRiq/s1600/PB060651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv9FKCC0Ec3xJzLrcli1OLFLGAJtGVwKyL4NiEAqoJjWkZBk_9dmAV3pnoeiXmsmbXfLh7SyNPX-ZeRB7K76p_FSdH8aifga-n6iz_kpK2m_Agd8V11hzSlL2Z7_aGUwbX8I9YvTvYeRiq/s320/PB060651.JPG" width="320" /></span></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I also used water instead of vegetable broth this time.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You can see how milky the mixture looks from all the salt and sugar that has not dissolved.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat until they have dissolved completely.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0d_GDbZxzSrV74MZNvIlOicVbIK47JK9SWfccIgTKGOI4xcxbtEJXw2m4DfeEXW5qYyXq4pyero6wc00WRfTUD7xqWihEx4xFKJFloRgNbGQS7vjEkTpDV4DfcrElzeq4Aw7r0btiCdRJ/s1600/PB060652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0d_GDbZxzSrV74MZNvIlOicVbIK47JK9SWfccIgTKGOI4xcxbtEJXw2m4DfeEXW5qYyXq4pyero6wc00WRfTUD7xqWihEx4xFKJFloRgNbGQS7vjEkTpDV4DfcrElzeq4Aw7r0btiCdRJ/s320/PB060652.JPG" width="320" /></span></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is what it should look like after they have dissolved. You do not have to bring the mixture to a boil. In fact, it will take longer to cool so I try to avoid overheating. </span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8B0KEHRwYWEA_QRoR23Viqstxu4-rFfREJhMP0mQi9s6vy21W76gechqlis7QXa6_uq73N4wjZFIlrYeE2fsvtoYDGmswWU-lrTlP1tOowouA9KIB2XYI_BIAA__zSK-w08ORkGHKG3yk/s1600/PB060655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8B0KEHRwYWEA_QRoR23Viqstxu4-rFfREJhMP0mQi9s6vy21W76gechqlis7QXa6_uq73N4wjZFIlrYeE2fsvtoYDGmswWU-lrTlP1tOowouA9KIB2XYI_BIAA__zSK-w08ORkGHKG3yk/s320/PB060655.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add some ice to the pot to help cool the brine down. You don't want to put the brine over the chicken hot or you will create a breeding ground for yucky stuff like salmonella. </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8B0KEHRwYWEA_QRoR23Viqstxu4-rFfREJhMP0mQi9s6vy21W76gechqlis7QXa6_uq73N4wjZFIlrYeE2fsvtoYDGmswWU-lrTlP1tOowouA9KIB2XYI_BIAA__zSK-w08ORkGHKG3yk/s1600/PB060655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7L35GsrlTqD_yA1ZrD0zH9lF8xpR2tvm7mRwZE4AL4nxO5FsB4P1u91b6rbWW45gUcak5Izm-s97kIUEeDppvXkHVXHqkdpNHRoMSY6bQyTbh2GqErO5V5EW4GuUpsVKLEpPBmrhorj8/s1600/PB060657.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR7L35GsrlTqD_yA1ZrD0zH9lF8xpR2tvm7mRwZE4AL4nxO5FsB4P1u91b6rbWW45gUcak5Izm-s97kIUEeDppvXkHVXHqkdpNHRoMSY6bQyTbh2GqErO5V5EW4GuUpsVKLEpPBmrhorj8/s320/PB060657.JPG" width="320" /></span></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When the mixture is cold, pour it over the chicken. I put mine breast side down in a large bowl. I use a 5 gallon bucket for my turkey, but this is a little overkill for my little chicken.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fill with more water to cover, cover the bowl with plastic wrap and pop him into the fridge for a few hours.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">While you are waiting, you can read about what brining does and how it works <a href="http://www.cooksillustrated.com/images/document/howto/ND01_ISBriningbasics.pdf">here</a>.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxntYvkATHOA_juVmniyZ5wvNV5losHeBvZ6ry0spgiIsEmGQY8REKvcplT_hlhItzOlOymzOAB8iUHP-8-rTwprTX-7L-DK1UMVP6wgaJgQSxW4DJgtzui4FCWHHoPW0zIrM61CeVLfZg/s1600/PB060659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxntYvkATHOA_juVmniyZ5wvNV5losHeBvZ6ry0spgiIsEmGQY8REKvcplT_hlhItzOlOymzOAB8iUHP-8-rTwprTX-7L-DK1UMVP6wgaJgQSxW4DJgtzui4FCWHHoPW0zIrM61CeVLfZg/s320/PB060659.JPG" width="320" /></span></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fast forward and I have set up my little assembly line for my bird.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Notice I covered the bottom of the pan with foil for easy cleanup.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfBvvKkukb1Hq-_OzssKzh4j-Y3Pl3sk96z4ToxQsZuJCCIxdAAjbPxFguwZKvHeyFlq1rtgUVE1jk41-EaDMH5gfV5vKZvGSngc3QE8Vf6Df89-Tg2ubVUcgq-8KshCZA5wHb1RkhiXi/s1600/PB060672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfBvvKkukb1Hq-_OzssKzh4j-Y3Pl3sk96z4ToxQsZuJCCIxdAAjbPxFguwZKvHeyFlq1rtgUVE1jk41-EaDMH5gfV5vKZvGSngc3QE8Vf6Df89-Tg2ubVUcgq-8KshCZA5wHb1RkhiXi/s320/PB060672.JPG" width="320" /></span></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I also have my twine, softened butter and a mix of spices I threw together (salt, pepper, paprika and garlic) ready. I am varying from Alton's recipe a bit here as he just coats with oil here. I wanted to add a little extra seasoning to my chicken.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7G5E1T5uILuK4vqg3ieUPaeCoEfQ7oEHzJLy25LUjC9s15ieJr8uEWTFfIJHc-uybjGAYARxOrS3F3vkt0rXhZYEG4eUXDfBYYp4OZ7VCPsvgAup-qgB0jQ9Tl9K-rqEwA-rybRxNsQHi/s1600/PB060673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7G5E1T5uILuK4vqg3ieUPaeCoEfQ7oEHzJLy25LUjC9s15ieJr8uEWTFfIJHc-uybjGAYARxOrS3F3vkt0rXhZYEG4eUXDfBYYp4OZ7VCPsvgAup-qgB0jQ9Tl9K-rqEwA-rybRxNsQHi/s320/PB060673.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lift him out and give him a rinse. Tongs work nicely.</span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4plmA990boMlT86ZL6jOGMtxTL3FkkmtMu2XBphEUykagwx3RByBv5EvONYiKpg00BtyE7a3AWsCXRSWphZ9S9VFnHurC_Z-LOH9IvqzZUmwjchyc5gjTRFarW8ZZU8QkcQFY3yJaSkm/s1600/PB060674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4plmA990boMlT86ZL6jOGMtxTL3FkkmtMu2XBphEUykagwx3RByBv5EvONYiKpg00BtyE7a3AWsCXRSWphZ9S9VFnHurC_Z-LOH9IvqzZUmwjchyc5gjTRFarW8ZZU8QkcQFY3yJaSkm/s320/PB060674.JPG" width="320" /></span></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I like to lift the skin all the way up to get down to the breast with the seasoning. Rub him with butter and seasonings.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmm4q9G278jB8bQwv5QEHQHFcLJ7DqD364hMZ7h9o7chGvzxD60lzDuy-NiF6FG7kXimWsuiBOxFbd-rhWyCJNfYWh8V3RLRlQYK3kDuOqL544cqKQmf5doX6i2byGybzj0qb5kCdIQp-/s1600/PB060679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipmm4q9G278jB8bQwv5QEHQHFcLJ7DqD364hMZ7h9o7chGvzxD60lzDuy-NiF6FG7kXimWsuiBOxFbd-rhWyCJNfYWh8V3RLRlQYK3kDuOqL544cqKQmf5doX6i2byGybzj0qb5kCdIQp-/s320/PB060679.JPG" width="320" /></span></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I really got in there, poor guy.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQjjsnaheEKgLi2QTjWms_gkR7NM5UeMKeHNnrzMytU9ouZRd8NH57nmL9QmcVpU6qaAbJ4yzdr-oWD9yhlGvMB9i2nlrR7B32Hrp9jAZanzaW-RuFwMcBzHa8busDNlm57WBuIJK65k5J/s1600/PB060680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQjjsnaheEKgLi2QTjWms_gkR7NM5UeMKeHNnrzMytU9ouZRd8NH57nmL9QmcVpU6qaAbJ4yzdr-oWD9yhlGvMB9i2nlrR7B32Hrp9jAZanzaW-RuFwMcBzHa8busDNlm57WBuIJK65k5J/s320/PB060680.JPG" width="320" /></span></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To keep the wings from overcooking, I fold them back.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfesCIb0xJ__Rhm0TXy1sqa8-7JNuJ0zFOQhad82mx6G5atGcnz0MPaEIZvMBZBvlI4p5fcEizDVWmdxORxCEBgheClUMaBdieYuD2UfTcI953xGP8ndqa_EVRMlCw5nIY7ckbZlgYLe2O/s1600/PB060681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfesCIb0xJ__Rhm0TXy1sqa8-7JNuJ0zFOQhad82mx6G5atGcnz0MPaEIZvMBZBvlI4p5fcEizDVWmdxORxCEBgheClUMaBdieYuD2UfTcI953xGP8ndqa_EVRMlCw5nIY7ckbZlgYLe2O/s320/PB060681.JPG" width="320" /></span></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">He looks like he is chillaxin', waiting for his sun tan...</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1EIY5t84QDtlYOnB0DsxNmFW7KFbammv_b12Njr_J2qdGQhEj741Dg-UTrwpZ4M1jFIOGI7r3AasvKkkGEjS4bLEEOTD3JL8kGjz26XrENpx_WCeYwREWwJcVLfe_5MsnD5nUdsRQzR9/s1600/PB060682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1EIY5t84QDtlYOnB0DsxNmFW7KFbammv_b12Njr_J2qdGQhEj741Dg-UTrwpZ4M1jFIOGI7r3AasvKkkGEjS4bLEEOTD3JL8kGjz26XrENpx_WCeYwREWwJcVLfe_5MsnD5nUdsRQzR9/s320/PB060682.JPG" width="320" /></span></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I seasoned the inside with some salt and pepper and tossed in some rosemary, onion and lemon. I am mixing it up a bit from the turkey recipe, but again I wanted to show you the method.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxKdWVH3oXDQq8prvnn5mYTC1OX-FL_4DjA1Jgk4ril0TG-bXoItvyQ5z2r2PVmdjCRuCEj0NnphlePPaL1DZ5MOIy6qvtcyaeHdE_LTCvU2DnB0IQg9pfsIXuecoI3bP0Hj1Bq8-eIaI/s1600/PB060683.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxKdWVH3oXDQq8prvnn5mYTC1OX-FL_4DjA1Jgk4ril0TG-bXoItvyQ5z2r2PVmdjCRuCEj0NnphlePPaL1DZ5MOIy6qvtcyaeHdE_LTCvU2DnB0IQg9pfsIXuecoI3bP0Hj1Bq8-eIaI/s320/PB060683.JPG" width="320" /></span></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A little twine to keep his legs from sticking out and overcooking.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_-r1aR1Ce3myeGi6n3naFKJOKg4WAjWgXBhKXi_5OAnwwNy0N682WStlkDWbpFxa1pBsh0q6tt7tz1bfynFNvyygWy2Ik9SYe7ZPGXNQ7tyaz7GxG5x6dtOPJwefotZogODZ-iOabWhBv/s1600/PB060684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_-r1aR1Ce3myeGi6n3naFKJOKg4WAjWgXBhKXi_5OAnwwNy0N682WStlkDWbpFxa1pBsh0q6tt7tz1bfynFNvyygWy2Ik9SYe7ZPGXNQ7tyaz7GxG5x6dtOPJwefotZogODZ-iOabWhBv/s320/PB060684.JPG" width="320" /></span></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And into the oven he goes. A chicken usually takes about an hour and 20 minutes. I check mine after about an hour. The breast should reach 165, the legs should move around easily and the juices should be clear. I pull mine out around 163 degrees because the bird will continue cooking after you pull him out.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPmaYWVaji9MLLZDlsV70cLIEZZXsSSp7OrHgWFUwWleItqnQigUG-3kVthnhqhVNC_brA2vJkjwyPoA7Lfs1DaGL85oyd8_g8kjiFJHW4zvP9mGFjlEU0sUg_me_NbTG0Yq9wNI4r1Dm/s1600/PB060685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPmaYWVaji9MLLZDlsV70cLIEZZXsSSp7OrHgWFUwWleItqnQigUG-3kVthnhqhVNC_brA2vJkjwyPoA7Lfs1DaGL85oyd8_g8kjiFJHW4zvP9mGFjlEU0sUg_me_NbTG0Yq9wNI4r1Dm/s320/PB060685.JPG" width="320" /></span></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Here he is all done. Take him out and tent with foil. If you do not allow the bird to rest, all of the juices will go running all over the place. This is not good when you worked so hard to keep him moist.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNP1dZq8-M1SYz4U48L3u0GnwZ4sX1bp0JF3acbpjIULQRi1YZZiXwxxsFEOuZ8hdainA3MW5UR_zYTG6FF5vH5a_hcwtmUnwaXNL-rUmWUV6PTz80WCMUSBftJdSG6pwqsTcpEq3L3kW6/s1600/PB060693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNP1dZq8-M1SYz4U48L3u0GnwZ4sX1bp0JF3acbpjIULQRi1YZZiXwxxsFEOuZ8hdainA3MW5UR_zYTG6FF5vH5a_hcwtmUnwaXNL-rUmWUV6PTz80WCMUSBftJdSG6pwqsTcpEq3L3kW6/s320/PB060693.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I was hoping to eat some of our chicken (with the make ahead mashed potatoes that I made) and have some over a salad the next night. Matt went a little crazy though and devoured a good portion of the chicken. I guess it was good! </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As for the Good Eats Roast Turkey recipe, a few notes from my experience making it:</span></div><div style="text-align: left;"></div><ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the brining, pick up a 5 gallon bucket and lid from the hardware store. They are cheap and you know its clean!</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I had a miserable time with the half sheet pan. It is really hard to move around without spilling everything all over the place. Instead, I will use a regular roasting pan and a high roasting rack to ensure the heat can move all around the bird.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cranking the oven up to 500 degrees created a smoky mess as the juices from the bird hit the hot pan. I think you could pick one of two options to prevent this. </span></li>
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">One, only start at 450 and stretch the time a bit longer to get the brown on the bird. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Two, add a can of chicken broth to the bottom of the pan - only if you use a deeper roasting pan as opposed to the half sheet pan.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Feel free to mix the two methods.</span></li>
</ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You may also find you do not need the full 30 minutes of browning at the higher temperature, 20 minutes was enough for me.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Give him a spin. I like to turn my bird halfway through cooking to prevent uneven cooking due to hot spots in the oven.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Leave plenty of time for the bird to cook. My experience is that it always takes longer than expected. Give yourself plenty of time as you can always pull the bird out early. Trust me, it will stay plenty hot tented with foil and you can move on to finishing your side dishes in the oven.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In line with the tip above, remember that your bird will continue to cook when you remove it from the oven. You should let it rest at least 20 minutes and count on the temperature increasing around 5 degrees. Resting longer is just fine.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">KEEP THE DOOR CLOSED! This goes for all of the recipes you make. The more you open the door, the more you drop the temperature of the oven! Keep it closed. Its hard when you are stressed about getting things done in time, but opening the door to check only makes the process take longer.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Thermometers - Invest in a couple, or three...</span></li>
<ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">One, an oven thermometer. I have one that hangs from the rack in my oven at all times. This helps to see what the temperature of the oven really is so you can adjust (or stop opening the door) accordingly.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Two, a thermometer for in the bird. I have a digital one with a cord that stretches out of the oven and beeps when it reaches the desired temperature and it works great. A regular, dial one that stays in the bird is just fine too.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Three, a backup, instant-read thermometer. I like having a backup for a second opinion that I can check a couple of different spots.</span></li>
</ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Carefully place your thermometer. I place my thermometer into the breast at an angle. If you touch bone you will get a false read so avoid bone. I double check around the thighs also with the instant-read when the breast is done.</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And there you have it! I hope you enjoy this recipe as much as I do. Let me know if you have questions, I will do my best to answer them. {Enjoy!}</span></div></div>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com0tag:blogger.com,1999:blog-3607787227684548410.post-5829892457699349252011-11-18T07:17:00.000-08:002011-11-18T07:17:39.610-08:00{Autumn Apple Stuffing}<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">There are a lot of people that are not a fan of stuffing. I was one of them. I think the main reason was the texture...soggy, soggy stuffing. So, I would say my number one suggestion for stuffing is regulating the moisture. For this recipe, I use apples to do that.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Although this is a pretty basic stuffing you can certainly take the base and play around to swap out different breads (corn bread perhaps) and add additional ingredients (maybe some dried cranberries) to create your favorite mix. All the while keeping in mind the moisture level is key!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Here is how I make mine...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Start with butter. I like to use a couple of tablespoons. Keep in mind, this is essentially a bread dish...butter and bread are best friends, so don't be shy with the butter.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHvimcKVHFKDaqF-rNKy9vrIJVzhL0krDpiXLQE8NNR3W1BudEjGe-2UNv8OF7C0CpWvD0hvbFatMOpapSWV0060rJa0XVo0Esi74dlpRk65YQmLfcnv9mg_lRWpzu_Tj4xA7m7lcHHO_/s1600/PB120705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSHvimcKVHFKDaqF-rNKy9vrIJVzhL0krDpiXLQE8NNR3W1BudEjGe-2UNv8OF7C0CpWvD0hvbFatMOpapSWV0060rJa0XVo0Esi74dlpRk65YQmLfcnv9mg_lRWpzu_Tj4xA7m7lcHHO_/s320/PB120705.JPG" width="320" /></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Next, I like to add carrots to my stuffing. One carrot, peeled and roughly chopped...</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_H_Nlav7jY8_yhPeKkdFCiqBPOczLzYo4h5_JM31uR8OY8tFHcm5LbOBFGUjio4yoZgMbmvQ-pDRfT3BmFlqOKa6lk1e1bSYUnlLjVDBhS8IkDJCcmCrKPWVwjoJDSlu-onXmRI6gpgb/s1600/PB120706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT_H_Nlav7jY8_yhPeKkdFCiqBPOczLzYo4h5_JM31uR8OY8tFHcm5LbOBFGUjio4yoZgMbmvQ-pDRfT3BmFlqOKa6lk1e1bSYUnlLjVDBhS8IkDJCcmCrKPWVwjoJDSlu-onXmRI6gpgb/s320/PB120706.JPG" width="320" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">one onion, chopped...</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubemeE8nJPBvcPbZfjxGOLNif9yF7H5ZtHN8D6I7dtLGTUZG35AiR4BJEHZP-tKxEajeMTq2rSVhurMHMt4lwyn1CGgfQ_rR-0Cj_qvLssyOcpcKe_7sY0c53lH5XP2utX6-I4JltXSY4/s1600/PB120707.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgubemeE8nJPBvcPbZfjxGOLNif9yF7H5ZtHN8D6I7dtLGTUZG35AiR4BJEHZP-tKxEajeMTq2rSVhurMHMt4lwyn1CGgfQ_rR-0Cj_qvLssyOcpcKe_7sY0c53lH5XP2utX6-I4JltXSY4/s320/PB120707.JPG" width="320" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">two stalks of celery, chopped...</span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2Q3VD5UEByKS7f11qsNfIgRmZEU8Qacj29j7fDyeTIbdCeuCJhoR7a0soLB2M0rs6i88Hy8Mhrup8ksw82zPbB629yFqRtJV4dTk-7Bjs4o__hoaAAb5VlAxTK0XyQUR_KTPEWnj97Fa/s1600/PB120708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2Q3VD5UEByKS7f11qsNfIgRmZEU8Qacj29j7fDyeTIbdCeuCJhoR7a0soLB2M0rs6i88Hy8Mhrup8ksw82zPbB629yFqRtJV4dTk-7Bjs4o__hoaAAb5VlAxTK0XyQUR_KTPEWnj97Fa/s320/PB120708.JPG" width="320" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">and an apple peeled and chopped. Again, this helps regular the moisture and adds a sweetness to the stuffing. I like to use fuji apples or granny smith for a little more zest.</span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijU3Bz7rbgQKscbfU9vyZc6_59BA_y-_XZcqAuXspdBKz4VV5rtOzBDxVBMxS60wp84x2eacJoDkgPoXZv1ABldEjs3sn1ubqE2qv4H6T4nHWM3GpHYGqRxkCi6oWrKQ2hbraiTl0biTEo/s1600/PB120709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijU3Bz7rbgQKscbfU9vyZc6_59BA_y-_XZcqAuXspdBKz4VV5rtOzBDxVBMxS60wp84x2eacJoDkgPoXZv1ABldEjs3sn1ubqE2qv4H6T4nHWM3GpHYGqRxkCi6oWrKQ2hbraiTl0biTEo/s320/PB120709.JPG" width="320" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You can play around with the spices to vary the flavor of your stuffing. The most basic is poultry seasoning which is a blend of sage, thyme, marjoram and rosemary. You can also use fresh herbs - I like to add some fresh sage. I'm adding a couple of teaspoons. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In addition to your spices and herbs, season well with salt and pepper.</span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JDC7Bru7GVAUNEHFRJP1bvjYco3NLNbGlzmIvBn6FnU1Dg8mNKMHdZDrbqSX1mPf1v33zRy5uRWepI6ofSX5ZbKUn8aRvm8izOeYT-3vw5UIX_pTndN0Tuvy3rvF-yZ4MyfTufScYhru/s1600/PB120710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JDC7Bru7GVAUNEHFRJP1bvjYco3NLNbGlzmIvBn6FnU1Dg8mNKMHdZDrbqSX1mPf1v33zRy5uRWepI6ofSX5ZbKUn8aRvm8izOeYT-3vw5UIX_pTndN0Tuvy3rvF-yZ4MyfTufScYhru/s320/PB120710.JPG" width="320" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">At this point, I cook all of the ingredients together until they are tender, but not mush.</span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MHzkLiNTR6MYnwBIrOjN5MLLtXN_C1gjDf6nWXN6cf7cJ4-kl6VLuOd3clhuvcROYn-yPW1XkjTrKOeypT0jp4NI2dMG-gZVZA0vyFzQ5BxGkrph3t6KfOGHCY3GfMZzW8kfuW977SXf/s1600/PB120711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MHzkLiNTR6MYnwBIrOjN5MLLtXN_C1gjDf6nWXN6cf7cJ4-kl6VLuOd3clhuvcROYn-yPW1XkjTrKOeypT0jp4NI2dMG-gZVZA0vyFzQ5BxGkrph3t6KfOGHCY3GfMZzW8kfuW977SXf/s320/PB120711.JPG" width="320" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When your veg is ready, mix with your bread. I'm using a bagged mix of bread (14 oz) because I'm reserving my stashed away bread heels and other goodies that I keep in a gallon ziplock in the freezer for Thanksgiving. Make sure that the bread is completely dried out.<br />
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Now, to add the broth. I add between 2 to 2 1/2 cups of broth depending on the moisture level. Add in some broth and mix it together. Give it a minute to soak in and then check the moisture level. Your bread should no longer be dry, but should not be soggy and there should be no extra liquid at the bottom of the bowl.<br />
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When you reach the consistency that you like, spoon the mixture into your casserole dish and cover with foil.<br />
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Bake at 350 degrees for about 30 minutes to warm through.</span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJEn1P-ey1ku9h2bCosRr4N4rLAScSirGnbwhPRA9we-fFUT3FrGh8da5lKwH5N4g5OTOUeGgLzPm86GFNWoGUhVJPeSl1W_ptF6gijLwXJEtMiHFgQVrzwLgV0tEoKm_U0ZObcPfY60_/s1600/PB120712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSJEn1P-ey1ku9h2bCosRr4N4rLAScSirGnbwhPRA9we-fFUT3FrGh8da5lKwH5N4g5OTOUeGgLzPm86GFNWoGUhVJPeSl1W_ptF6gijLwXJEtMiHFgQVrzwLgV0tEoKm_U0ZObcPfY60_/s320/PB120712.JPG" width="320" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Finally, the finished product.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKC2NQbci5gl1-ng4Tx9tADMoDwy-6Y7EDujERE0bvw4KkfQ4tvSd19MTfjSR3p6phDectpFHmhSG4izfDmzPeKPVb8zqUDDhKwpcmAnPc28LIeGWV3WzIKjD27294qbJ_bfSWejCamzL2/s1600/2011-11-12+18.32.44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKC2NQbci5gl1-ng4Tx9tADMoDwy-6Y7EDujERE0bvw4KkfQ4tvSd19MTfjSR3p6phDectpFHmhSG4izfDmzPeKPVb8zqUDDhKwpcmAnPc28LIeGWV3WzIKjD27294qbJ_bfSWejCamzL2/s320/2011-11-12+18.32.44.jpg" width="240" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
I should address that this is actually "dressing" since it is not stuffed into the bird. I prefer cooking the <strike>stuffing</strike> dressing separately because of the moisture control of the method. I think it is much harder to control when it is in the bird. As for the turkey, I think that by using a brine and filling the bird with other ingredients like onion and herbs, it stays moist and flavorful sans stuffing.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">{Enjoy!}</span><br />
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</div>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com0tag:blogger.com,1999:blog-3607787227684548410.post-5639020613449263102011-11-14T21:22:00.000-08:002011-11-14T21:22:48.209-08:00{Make Ahead Mashed Potatoes}<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">One of my favorite things at Thanksgiving is mashed potatoes. I do not like having to fuss with them at the last minute when you are trying to pull together a meal though. I am also a bit particular on the consistency, not to soupy and definitely not like glue.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I came across a make ahead mashed potato recipe when a friend made them last year for a potluck dinner. I researched a few variations (you can find tons online) and settled on this one. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">They have a deliciously rich and creamy texture without tasting like they are loaded with cream cheese and sour cream. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I get rave reviews and they are so simple. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I typically make the recipe a day or two before I serve them and take them out of the refrigerator about an hour before putting them in the oven to heat. You can also make them and eat them right away or freeze them (consider freezing half the batch for later) and completely defrost before reheating.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">On to the recipe:</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Start with a 5 pound bag of good old russet potatoes.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Peel, chop and put them in a pot of cold water that has been well salted. This is the best time to season the potatoes so don't forget the salt!</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Starting the potatoes in cold water ensures that they cook evenly.</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikzEfJzLdQcQmTxKP-3tULUMXcMot9r3wuz3ZJ-wbRgowlxWN5aEmv6yfwmQJ-WyIE05X_KuN8F8WTKMfLB4iOBMnFN2zuvbxDlg01wxUmisJIJJrpOO_QJnqeRnr2aOd-C3sbP6umMD38/s1600/PB060686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikzEfJzLdQcQmTxKP-3tULUMXcMot9r3wuz3ZJ-wbRgowlxWN5aEmv6yfwmQJ-WyIE05X_KuN8F8WTKMfLB4iOBMnFN2zuvbxDlg01wxUmisJIJJrpOO_QJnqeRnr2aOd-C3sbP6umMD38/s320/PB060686.JPG" width="320" /></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bring the potatoes to a boil and cook until they are tender and mash easily.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(I saw a trick on Pinterest where you can use a spoon to keep the pot from boiling over. I never got the pot hot enough for that to happen, so I guess I will try again another time and let you know how it goes.)</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qL2t-4cJK5an6HA6LlG4Fnufk55Z0TYjBdhyphenhyphentFCxjz2QmSAXx2chlCix2YQq8qpHoCLOy8WCTAe6pdPitSABsm2vpC5T6sfp4yi8FBvCmWCaP7-W3nYgMQcLADiMBd80lVTyaOu_RD-S/s1600/PB060687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4qL2t-4cJK5an6HA6LlG4Fnufk55Z0TYjBdhyphenhyphentFCxjz2QmSAXx2chlCix2YQq8qpHoCLOy8WCTAe6pdPitSABsm2vpC5T6sfp4yi8FBvCmWCaP7-W3nYgMQcLADiMBd80lVTyaOu_RD-S/s320/PB060687.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the mashin' ingredients you will need:</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 stick of butter</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup of sour cream</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8 oz cream cheese (one box)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwBeyUMNQ6d5c-lDzXct2ts5_UfaWy5gf0jRiHVFYjgCVZlSMa5oisRgbRUVDg_RYW0ryepDGHlMzTD-Z7T31U4x3ClXyvDRot-kp0uiLAlumUv0amGCvhAC3B02ytFzYedfjzMCuotSm7/s1600/PB060688.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwBeyUMNQ6d5c-lDzXct2ts5_UfaWy5gf0jRiHVFYjgCVZlSMa5oisRgbRUVDg_RYW0ryepDGHlMzTD-Z7T31U4x3ClXyvDRot-kp0uiLAlumUv0amGCvhAC3B02ytFzYedfjzMCuotSm7/s320/PB060688.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add your potatoes that have been well drained and mash away. I'm cheating and using my mixer!</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHJLHl_tMS2k9eclzcnCIe6P39uljw9NumF8MU_amaYzF10idg-9EbY5POPRpoNfYof4VeX4JbFyTtTJ5lokUQk505_OgZbIUKnVjJ1BNHEM2yanW_bksH-_XTnZ3jR8yB2lv7OBlWmlDG/s1600/PB060689.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHJLHl_tMS2k9eclzcnCIe6P39uljw9NumF8MU_amaYzF10idg-9EbY5POPRpoNfYof4VeX4JbFyTtTJ5lokUQk505_OgZbIUKnVjJ1BNHEM2yanW_bksH-_XTnZ3jR8yB2lv7OBlWmlDG/s320/PB060689.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I like to whip them so they are really fluffy.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDDPZ432scOVOgoTe6tadHGMq4cr7qsDhQBu8MJ_7VK_Hp8nHH8IqpINsrSOwBXrYUtjhbe9MbjeGEM6p0p2xZwThSjDnqy_V3BiVIEtZCSdcGOlyOiuaQbgDn2exajoTHS2iUZVS1wgDl/s1600/PB060690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDDPZ432scOVOgoTe6tadHGMq4cr7qsDhQBu8MJ_7VK_Hp8nHH8IqpINsrSOwBXrYUtjhbe9MbjeGEM6p0p2xZwThSjDnqy_V3BiVIEtZCSdcGOlyOiuaQbgDn2exajoTHS2iUZVS1wgDl/s320/PB060690.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">At this point, you can adjust your seasonings and add any additional ingredients you might like. Perhaps some garlic powder or chives...</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I left mine plain.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Finally, toss them into a greased, oven-safe dish and cover with foil.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJS8Xgg6RjdyeznfFrrSWnYJGhW3xfjhGHYXt_UlbVPkkYNqvaZggcRDweK627NDH7ZT3-AD6huI-hb5q8c5O0lfpgXWYN4cTGRWlY57GolFDMJsBMKAZQ2rQrh3PD46MAIVSz6vBAU7yo/s1600/PB060691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJS8Xgg6RjdyeznfFrrSWnYJGhW3xfjhGHYXt_UlbVPkkYNqvaZggcRDweK627NDH7ZT3-AD6huI-hb5q8c5O0lfpgXWYN4cTGRWlY57GolFDMJsBMKAZQ2rQrh3PD46MAIVSz6vBAU7yo/s320/PB060691.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You are ready to heat, chill or freeze! Remember to take them out of the fridge for about 30-60 minutes so they have some time to come up to room temperature. This allows them to heat evenly. Heat in a 350 degree oven for about 30 minutes and enjoy!</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tqDN_qgS8dotAt_Okshb3WutmnrM7NhZAVM5mU_sVOnC7LgI3mv_S6PmQbC_9eyBFaj2YFD0ciQkfXbJhcIv-xFufp040ngUYL_BYS-IF1Ozf7jG_wcYwrXIK0SWdSZE2Hvs139va2rR/s1600/PB060692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tqDN_qgS8dotAt_Okshb3WutmnrM7NhZAVM5mU_sVOnC7LgI3mv_S6PmQbC_9eyBFaj2YFD0ciQkfXbJhcIv-xFufp040ngUYL_BYS-IF1Ozf7jG_wcYwrXIK0SWdSZE2Hvs139va2rR/s320/PB060692.JPG" width="320" /></span></a></div>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com0tag:blogger.com,1999:blog-3607787227684548410.post-27590796572025519932011-11-05T19:49:00.000-07:002011-11-05T19:49:04.945-07:00{Alton Brown's Cranberry Sauce}<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'll admit it, I grew up eating cranberry sauce out of the can...jellied cranberry sauce. That's right, the stuff that makes the fffllllwop sound when it comes out of the can. We would slice off the amount we wanted from the perfectly formed log with the can imprints. I'll also admit that I liked it. </span><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Last year though, I decided that I would venture out and try making homemade cranberry sauce and I don't think I will ever go back. To be specific, I would never go back or make anything other than Alton Brown's Cranberry Sauce.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The thing that really makes the cranberry sauce is the use of honey as a sweetener. It gives the sauce a more complex flavor that regular sugar would lack.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The recipe (below) can be found <a href="http://www.foodnetwork.com/recipes/alton-brown/cranberry-sauce-recipe2/index.html">here</a> on the Food Network website along with a video. I have also included the picture from the site. That's right! He even shows you how to mold it into a perfect can shape complete with ribs and the ffflllwop sound! I opted to skip that step and served mine in a bowl.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWXIRqAvZ9UFY7WLut4X_7jpGEJGzaqlUTSVwnx61I8Q3SSF_87APE9CB_H8HOziXugDo4qm5w7rTQlX342DNV3_A0LG0jxoEfR5jYJBsMJyIWteBKoq5DmRyGb0FHRdtc5GNNyCJ9DMwi/s1600/Cranberry+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWXIRqAvZ9UFY7WLut4X_7jpGEJGzaqlUTSVwnx61I8Q3SSF_87APE9CB_H8HOziXugDo4qm5w7rTQlX342DNV3_A0LG0jxoEfR5jYJBsMJyIWteBKoq5DmRyGb0FHRdtc5GNNyCJ9DMwi/s320/Cranberry+Sauce.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div>The recipe is very simple to make, but it requires time to chill. This is the perfect excuse to make it the night before while enjoying a glass of wine.</div><br />
Ingredients<br />
1/4 cup freshly squeezed orange juice<br />
1/4 cup 100 percent cranberry juice, not cocktail<br />
1 cup honey<br />
1 pound fresh cranberries, approximately 4 cups<br />
</span><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions<br />
Wash the cranberries and discard any soft or wrinkled ones.<br />
<br />
Combine the orange juice, cranberry juice and honey in a 2-quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well. Remove from the heat and allow to cool for 5 minutes.<br />
<br />
Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.<br />
<br />
Remove from the refrigerator, overturn the mold and slide out the sauce. Slice and serve.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Note: I suggest picking up some extra cranberries. They make beautiful and simple centerpieces.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeG6-DjMhPNi-wKFqRO_-ux9xhXoAxZkgRmpGykS2LdHWTE4WgcgUBVWb0K5TL2l-HHm7-LSAnsSJDhLzKOfFGhT0iPC72X32YXix-Sd5JJsv3GzmTCGI7DRJLZb_UEsvFRwGEUJUyteZp/s1600/Cranberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeG6-DjMhPNi-wKFqRO_-ux9xhXoAxZkgRmpGykS2LdHWTE4WgcgUBVWb0K5TL2l-HHm7-LSAnsSJDhLzKOfFGhT0iPC72X32YXix-Sd5JJsv3GzmTCGI7DRJLZb_UEsvFRwGEUJUyteZp/s320/Cranberries.jpg" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com2tag:blogger.com,1999:blog-3607787227684548410.post-55613150246862309532011-11-01T07:18:00.000-07:002011-11-01T07:18:25.673-07:00{Crock Pot's Orange-Spiced Sweet Potatoes}I'm skipping around a little in my Easy Thanksgiving Line-up, but I am going from one slow cooker ready item to another.<br />
<br />
I found this recipe after when a friend of mine had to travel from one Thanksgiving dinner <strike>across town </strike> a few towns over for another dinner and needed a side dish without a lot of fuss. We looked through some of my slow cooker books thinking that would be the easiest way to go and found this delicious recipe.<br />
<br />
When brainstorming my menu for last year, I knew this would fit perfectly with my other low-stress recipes. It has a wonderful mix of spices and was a breeze to prep. Everyone thought it was very tasty without being too sweet. There is also a variation included if you like the idea of mashed sweet potatoes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://static.howstuffworks.com/gif/recipes/1310712415_orange-spiced-sweet-potatoes-recipe.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="200" width="200" src="http://static.howstuffworks.com/gif/recipes/1310712415_orange-spiced-sweet-potatoes-recipe.jpg" /></a></div>{Photo: Crock Pot: Slow Cooker Recipes for All Occasions}<br />
<br />
<b>Orange-Spiced Sweet Potatoes</b><br />
<br />
Makes 8 servings<br />
<br />
2 pounds sweet potatoes, peeled and diced<br />
1/2 cup packed dark brown sugar<br />
1/2 cup butter (1 stick), cut into small pieces<br />
1 tsp ground cinnamon<br />
1/2 tsp ground nutmeg<br />
1/2 tsp grated orange peel<br />
Juice of 1 medium orange<br />
1/4 tsp salt<br />
1 tsp vanilla<br />
Chopped toasted pecans (optional)<br />
<br />
Place sweet potatoes, brown sugar, butter, cinnamon, nutmeg, orange peel, orange juice, salt and vanilla in slow cooker. Cover; cook on LOW 4 hours or on HIGH 2 hours, or until potatoes are tender. Sprinkle with pecans before serving, if desired.<br />
<br />
Variation: Mash potatoes; add 1/4 cup milk or whipping cream. Sprinkle with a mixture of sugar and cinnamon.<br />
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I hope you enjoy the taste (and the ease) of this recipe as much as I did!Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com0tag:blogger.com,1999:blog-3607787227684548410.post-79350181757661056472011-10-27T07:31:00.000-07:002011-11-05T19:17:18.651-07:00{Hot Spinach and Artichoke Dip}<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is the last of the three appetizer recipes for my Easy Thanksgiving Menu.</span><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Since I have been forbidden from sharing our family Shrimp Spread recipe, I am sharing another easy favorite. Alton Brown's </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Hot Spinach and Artichoke Dip is one of the simplest recipes and the best part - no need to use the oven. This is very helpful on Thanksgiving when it seems like everything you make needs a spot! The recipe instead uses the microwave, but my little secret....</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My small Crock Pot! This little guy is the perfect size for dips and spreads!</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEmM0-HqVpLfELP2ldIkY9tissg3QUstnfXWweiv6Qjf-KBn7BGYJQf1mLAl2_Qr5lzalkT5VXqYifyTbLBGdnDKujloFONTFuFLh-PAJcZ1lXX6afhyphenhyphenndxYHCgOFh9MkSJ2_9YX5OCT8w/s1600/PA220602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEmM0-HqVpLfELP2ldIkY9tissg3QUstnfXWweiv6Qjf-KBn7BGYJQf1mLAl2_Qr5lzalkT5VXqYifyTbLBGdnDKujloFONTFuFLh-PAJcZ1lXX6afhyphenhyphenndxYHCgOFh9MkSJ2_9YX5OCT8w/s320/PA220602.JPG" width="240" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The best part is that you can whip everything up, let it heat while you cook (or enjoy a few glasses of wine) and serve it in the Crock Pot to keep it warm.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The recipe can be found <a href="http://www.foodnetwork.com/recipes/alton-brown/hot-spinach-and-artichoke-dip-recipe/index.html">here</a> at FoodNetwork.com, but I have also listed it below.</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
Ingredients<br />
1 cup thawed, chopped frozen spinach<br />
11/2 cups thawed, chopped frozen artichoke hearts<br />
6 ounces cream cheese<br />
1/4 cup sour cream<br />
1/4 cup mayonnaise<br />
1/3 cup grated Parmesan<br />
1/2 teaspoon red pepper flakes<br />
1/4 teaspoon salt<br />
1/4 teaspoon garlic powder<br />
</span><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions<br />
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I would suggest prepping the ingredients the day before or the morning of and storing them in the dish of the Crock Pot in the fridge. A couple of hours before you are ready to serve, put it on high and stir well before serving. Delicious with an assortment of bread and crackers.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This recipe is also great for potlucks because you can make it, transport in the Crock Pot and plug back it back in to make sure it is nice and warm without being underfoot of the hostess or other guests.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">{Enjoy!}</span><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com0tag:blogger.com,1999:blog-3607787227684548410.post-84574532303380338692011-10-24T07:00:00.000-07:002011-10-24T07:00:09.319-07:00{Devilishly Delicious Deviled Eggs}<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I wanted to make something really classic for Thanksgiving. I thought Deviled Eggs would play this part while offering an appetizer that was a little hardier without being too filling. This was very important for Matt who would otherwise be snacking from the pantry prior to dinner.</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My Deviled Egg Math - This recipe starts with 7 eggs, which makes 14 halves, which makes enough to fill my egg plate that has 12 spots, plus one to taste test for seasoning and one because I have a friend named Lea who is a Deviled Egg sneak (before the paprika is sprinkled, of course.)</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMnbzTFkl0irA1hoSAYoavsGiMgjfKdl1m_W4xjwli-9rYNYiYbYbf8lGyHJN7m6cgx1yv1YHC8mbTjRkfXZ8o7Z0vw4TUYfrcv6PB-TwW1_ROkDWlsS2h35jMQuviKQ6_0JHG3JG3vMI/s1600/PA220561.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxMnbzTFkl0irA1hoSAYoavsGiMgjfKdl1m_W4xjwli-9rYNYiYbYbf8lGyHJN7m6cgx1yv1YHC8mbTjRkfXZ8o7Z0vw4TUYfrcv6PB-TwW1_ROkDWlsS2h35jMQuviKQ6_0JHG3JG3vMI/s320/PA220561.JPG" width="240" /></span></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Two important tips when making hard boiled eggs. One, don't use super fresh eggs because they don't peel well. Two, always start with your eggs in cold water so they cook evenly.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Start with your eggs in cold water and turn your heat to medium-high. You can add a little vinegar if you like. I have heard it helps them peel easier and I am all about that!</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ShxHd2l7FTxdI9ObX5a8s2Clo1-AZTEVghUWcjUyjVYOJChaJ_jH9xgfXcjDRGp4nnnkd9qHTpVPkRCOPN50dfjGxXIDjgrYfQvOnCAqHgMAl2fk7xfhKv6MswQkRdVmUZO6Wri-0fQv/s1600/PA220560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ShxHd2l7FTxdI9ObX5a8s2Clo1-AZTEVghUWcjUyjVYOJChaJ_jH9xgfXcjDRGp4nnnkd9qHTpVPkRCOPN50dfjGxXIDjgrYfQvOnCAqHgMAl2fk7xfhKv6MswQkRdVmUZO6Wri-0fQv/s320/PA220560.JPG" width="240" /></span></a></div><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Let the water come to a slow boil for about a minute</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8S6PD2BbxtGKtwxGJHjjdc9kKizQMsDHvGNJema-HQPrWDZq0LII8f8NAbHelyzSTwGBLWQJBPxw0QvXtAYcKHGTfK5AuPmKIo68jer7NkkbtMlWNpA9dSdcuADGRFCBsI5E2_BFAaYdI/s1600/PA220568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8S6PD2BbxtGKtwxGJHjjdc9kKizQMsDHvGNJema-HQPrWDZq0LII8f8NAbHelyzSTwGBLWQJBPxw0QvXtAYcKHGTfK5AuPmKIo68jer7NkkbtMlWNpA9dSdcuADGRFCBsI5E2_BFAaYdI/s320/PA220568.JPG" width="240" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Then turn off the heat, cover with a lid, and let sit for 10 minutes.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqUEJuiWfi9viFZQADGu8zELvlakHs93lqQyKKkwhmL9aEd0dCgT8VQtc_Tw75hmKSPKJLLd0iS_-iA2vYAFcDBBncnL0e3hyphenhyphencA0e6c0K1wTk7JiWKHCUMChpu7z5hKuHQvrBlhAkWC06/s1600/PA220571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqUEJuiWfi9viFZQADGu8zELvlakHs93lqQyKKkwhmL9aEd0dCgT8VQtc_Tw75hmKSPKJLLd0iS_-iA2vYAFcDBBncnL0e3hyphenhyphencA0e6c0K1wTk7JiWKHCUMChpu7z5hKuHQvrBlhAkWC06/s320/PA220571.JPG" width="240" /></span></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After the ten minutes, move your eggs to an ice bath until they are completely cooled.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpxRP0cV4Fwb54Jv13Uzt5xLVATrkiadkrFWl_7nlLhHilDQrTP9utyeCAf-xVIu0S6hNFmbrpn-CDDn3TrY_6RasGLtCuyUoiLoBQl6vTBmv2SFR7iDmMH0BWMENmqz8SHGDA_ofwme8/s1600/PA220575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKpxRP0cV4Fwb54Jv13Uzt5xLVATrkiadkrFWl_7nlLhHilDQrTP9utyeCAf-xVIu0S6hNFmbrpn-CDDn3TrY_6RasGLtCuyUoiLoBQl6vTBmv2SFR7iDmMH0BWMENmqz8SHGDA_ofwme8/s320/PA220575.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Carefully crack, peel, and cut your eggs in half.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Put your yolks into a bowl with plenty of room for smashing and mixing.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Notice how the eggs are nicely yellow with no green. This is from cooking them slowly and not overcooking. I find that this method gives the best texture.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjybtbfNKZ0LHhNg036eKl5cHPX1hOkJlUQbm1-FT930Dj5DMmGjdAku94tLogBCkY_N-Zv028dlT5eVlg6SIuvGXyWSgQs6qgNGlTPwiaGoTMhus4PteuKWCtHjD_gFyzxuskaC9CkrdsE/s1600/PA220579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjybtbfNKZ0LHhNg036eKl5cHPX1hOkJlUQbm1-FT930Dj5DMmGjdAku94tLogBCkY_N-Zv028dlT5eVlg6SIuvGXyWSgQs6qgNGlTPwiaGoTMhus4PteuKWCtHjD_gFyzxuskaC9CkrdsE/s320/PA220579.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">At this point add your fixings.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 cup, plus 1 Tblsp mayonnaise</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tsp ground mustard</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 heaping Tblsp relish (I like sweet)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp pepper</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp salt</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">a dash of tumeric</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(The tumeric gives an earthy, slightly gingery flavor that adds a little something extra)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnkfn8S2nOwgZb7HDWDVR403aw5qeSwHIJjkTBqzz3Wcsc2voeLEnMYIa8t4HVBFX3uXSgwZ3155Er6J-KfanUkxj3VDG3CZLqPaS9nAhyphenhyphenFXQ_Q8SDyU2_l_vz04e2WQIXoMMTTtWLEDv/s1600/PA220582.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnkfn8S2nOwgZb7HDWDVR403aw5qeSwHIJjkTBqzz3Wcsc2voeLEnMYIa8t4HVBFX3uXSgwZ3155Er6J-KfanUkxj3VDG3CZLqPaS9nAhyphenhyphenFXQ_Q8SDyU2_l_vz04e2WQIXoMMTTtWLEDv/s320/PA220582.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now mash and mix.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRMELpIFNGLsEAb3yeyDDkZ6_ME_OYH_qS3L0UHcc04aphWztxX9QlCon-dIONoEkpw75d22uZ5iInUbncFYMe4NYpbROUOtsPlrPmhqLyrLIx0vZ1i18cg2IcXV2jdiEIaSYEl0F7sNrU/s1600/PA220583.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRMELpIFNGLsEAb3yeyDDkZ6_ME_OYH_qS3L0UHcc04aphWztxX9QlCon-dIONoEkpw75d22uZ5iInUbncFYMe4NYpbROUOtsPlrPmhqLyrLIx0vZ1i18cg2IcXV2jdiEIaSYEl0F7sNrU/s320/PA220583.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I like to add a dash or two of hot sauce, but this is optional.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1Jz-oKjOoqT2wIMmbEOOoqaYRdPhQ6QmmveKFTHtAGfgK4RKEO3PI1GSiHU5LDDzSM4m0fe0mY3aiTVYrnRkJE4r1bRvYdiFhL0EyXPvpJDgpbA3fGieaRoW8H_J4C6H7A_jP9rlF0IL/s1600/PA220585.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp1Jz-oKjOoqT2wIMmbEOOoqaYRdPhQ6QmmveKFTHtAGfgK4RKEO3PI1GSiHU5LDDzSM4m0fe0mY3aiTVYrnRkJE4r1bRvYdiFhL0EyXPvpJDgpbA3fGieaRoW8H_J4C6H7A_jP9rlF0IL/s320/PA220585.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Today I am piping my filling, but you can just as easily dollop with a spoon.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I am using a pastry bag, but you can also put the filling into a plastic bag and snip off the end.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A couple of tips - </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Put the bag over a glass to hold it still while you fill (You would think I was making green eggs and ham with that little rhyme)</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Choose a tip (or cut a whole) that is large enough to pipe the filling. It is a bit thick and you also have to account for the relish pieces.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvt6OzAYtk1C8_HTx9Jv4_58yk0-TcKlT5BVcjNNpzuuNmgaBQimF4GYQc_csTLuXzsQTlN0KiHrJW0D5TvNDNgjdGj3F3_SYSZZi9dn_15CqrwIcyzXQ5vUgIu3bcMNvgcfjVpTz5w6r/s1600/PA220588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvt6OzAYtk1C8_HTx9Jv4_58yk0-TcKlT5BVcjNNpzuuNmgaBQimF4GYQc_csTLuXzsQTlN0KiHrJW0D5TvNDNgjdGj3F3_SYSZZi9dn_15CqrwIcyzXQ5vUgIu3bcMNvgcfjVpTz5w6r/s320/PA220588.JPG" width="240" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Squeeze from the back slightly until all of the air is out and pipe away!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7q-o-yjF1oAYofCLy9Xn4Jx3symhjY0zbLo3H094_7vrlKwvbBekWNtoKZFrMbTj2t2BJt0hlqDf1CXxUjAuWEg3uXxaZoPt1WaO_5AhtVX6jCTTgS5CF69Vp9Ft0CI3_0fHUUxg5pIm/s1600/PA220592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7q-o-yjF1oAYofCLy9Xn4Jx3symhjY0zbLo3H094_7vrlKwvbBekWNtoKZFrMbTj2t2BJt0hlqDf1CXxUjAuWEg3uXxaZoPt1WaO_5AhtVX6jCTTgS5CF69Vp9Ft0CI3_0fHUUxg5pIm/s320/PA220592.JPG" width="320" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The almost finished product. Now, to sprinkle, or not to sprinkle.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lea doesn't like paprika so I am getting creative.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">There was a little cayenne pepper mishap a few years ago so check the label twice.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyw5Kq4N5a2DQ3VTniWCrxYJZERjw50wUV6ggsGHyuRfNLtCw2veezZN4Ho7h_fqxF9AorFa57aHQfagTTxbKeFKI92aHoDhdQEoJWod3hxX-8YSQ_uunkRDsWedZmECA3Wn0Ss3yVG2l6/s1600/PA220594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyw5Kq4N5a2DQ3VTniWCrxYJZERjw50wUV6ggsGHyuRfNLtCw2veezZN4Ho7h_fqxF9AorFa57aHQfagTTxbKeFKI92aHoDhdQEoJWod3hxX-8YSQ_uunkRDsWedZmECA3Wn0Ss3yVG2l6/s320/PA220594.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A little foil tent will keep a couple safe for her.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-BPvbvODicb7wON_DMDvCh-5OfcxPxE6V60TEZ17K0kAfJd0gcHiYRc4_2l4y5BTF0gnpxPIuvjaJHWuRFC0Kbb8PGtFTWBWlbttL3pAvqtabi9JxjLPHTF1wPw0wHUej3ViBUvp65X4R/s1600/PA220595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-BPvbvODicb7wON_DMDvCh-5OfcxPxE6V60TEZ17K0kAfJd0gcHiYRc4_2l4y5BTF0gnpxPIuvjaJHWuRFC0Kbb8PGtFTWBWlbttL3pAvqtabi9JxjLPHTF1wPw0wHUej3ViBUvp65X4R/s320/PA220595.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1kQr9T5R7njGwaoTnWjyoW2VG7ERGGQ5G1Q4O2BKfvFOCRQ81lSdVv1CkSWETJAGjKQ86N3kTPwP6e4niJg-R4R0KQyhv3iaoBQxw5Z7L15Ldf6CDwWHi6cuuP0ceIZmPF7ei2G2IrrsE/s1600/PA220596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1kQr9T5R7njGwaoTnWjyoW2VG7ERGGQ5G1Q4O2BKfvFOCRQ81lSdVv1CkSWETJAGjKQ86N3kTPwP6e4niJg-R4R0KQyhv3iaoBQxw5Z7L15Ldf6CDwWHi6cuuP0ceIZmPF7ei2G2IrrsE/s320/PA220596.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And they are finished. Either serve right away or you can chill for later.</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoazV6pTITgbzH0bkJZrD_yy9ChLB-Fac0nCBdL2XbdHp1NKD6KKidcYga-PJd5vjJNLhdxGFtwk9MQxDCj8WV-m0MPmIKmVrOhuOkwMT3ma-0PhsWI5a1f39stCHGpnk6m7ASSdo3jOH1/s1600/PA220597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoazV6pTITgbzH0bkJZrD_yy9ChLB-Fac0nCBdL2XbdHp1NKD6KKidcYga-PJd5vjJNLhdxGFtwk9MQxDCj8WV-m0MPmIKmVrOhuOkwMT3ma-0PhsWI5a1f39stCHGpnk6m7ASSdo3jOH1/s320/PA220597.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If you do want to chill them without smushing them, feel free to cover them with foil, aka intergalactic spaceship.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I put tooth picks on a few of the outer eggs and put a little foil ball on top to keep them from poking through the foil.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl1HZJI-snjTodYCmoWBlCVw2qlkWnmM_g8XfkkMXrmihHf7_ux7fsNs0rQGAjg0LvmDUpxTnNKNfnroezx7g7ehg_CAlkjXHqsReRlA5b2VpVO0qFIJ2c927uIi9cK9EC0-HzDh8k2fQx/s1600/PA220599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl1HZJI-snjTodYCmoWBlCVw2qlkWnmM_g8XfkkMXrmihHf7_ux7fsNs0rQGAjg0LvmDUpxTnNKNfnroezx7g7ehg_CAlkjXHqsReRlA5b2VpVO0qFIJ2c927uIi9cK9EC0-HzDh8k2fQx/s320/PA220599.JPG" width="320" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Then cover and chill. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dOL_jeUJ_MU5je3zgcmvjJZXjbh8eAkq-SLVoWTUINP-Z-SA_Z7s_duKrn0i3JywMG705nhYBMLyS98lRV39e4arhYu_PIF_9r_tA2uolE9LwQjXRqcbvaExuZpxc0o-Vk85R2PTK4HS/s1600/PA220600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dOL_jeUJ_MU5je3zgcmvjJZXjbh8eAkq-SLVoWTUINP-Z-SA_Z7s_duKrn0i3JywMG705nhYBMLyS98lRV39e4arhYu_PIF_9r_tA2uolE9LwQjXRqcbvaExuZpxc0o-Vk85R2PTK4HS/s320/PA220600.JPG" width="320" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Final tip: When I made these for Thanksgiving, I made the eggs a couple days before and finished prepping them the morning of. This helped me spread out some of the work.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">{Enjoy!}</span></div>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com0tag:blogger.com,1999:blog-3607787227684548410.post-7859247658133063302011-10-23T07:00:00.000-07:002011-10-23T07:00:05.030-07:00{Roasted Rosemary Cashews}<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">These. Were. Fabulous.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ina Garten nailed this recipe. I made these for an appetizer for Thanksgiving since they could easily be prepped ahead and ended up making them as a Christmas gift for work. Everyone asked for the recipe.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The recipe can be found <a href="http://www.foodnetwork.com/recipes/ina-garten/rosemary-roasted-cashews-recipe/index.html">here</a> on the Food Network site.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWVOeJADdg1x5Fd5FZEK3ZA-TtWouIGAsfmlmalSpbmB7Z4BiePTohG6shwZ5Uw5QIPpNQ8M81s9AhAXRUBRiVL3QnPTn9SJAZzyQ-Y9TpjwSsUNgpSwWeuX5pdzMsqOP8f29w5plyaqu/s1600/Cashews.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWVOeJADdg1x5Fd5FZEK3ZA-TtWouIGAsfmlmalSpbmB7Z4BiePTohG6shwZ5Uw5QIPpNQ8M81s9AhAXRUBRiVL3QnPTn9SJAZzyQ-Y9TpjwSsUNgpSwWeuX5pdzMsqOP8f29w5plyaqu/s320/Cashews.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">{Photo from FoodNetwork.com}</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I was amazed by how the simple ingredients created such an amazing mix of sweet and savory with just a touch of heat. I did back down the cayenne just a touch (to about 1/4 teaspoon) because some of my friends and family are so sensitive to heat. Surprisingly, the rosemary was not at all overpowering.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I made mine ahead and they were just as good. Or at least to the people who ate them because they didn't know that they were even better when I was sneaking them straight from the oven. I promise, both will be great though.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You really must try them, but trust me...Make extra, because you will want to eat them...all.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients<br />
1 1/4 pounds cashew nuts<br />
2 tablespoons coarsely chopped fresh rosemary leaves<br />
1/2 teaspoon cayenne<br />
2 teaspoons dark brown sugar<br />
2 teaspoons kosher salt<br />
1 tablespoon melted butter<br />
</span><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Directions<br />
Preheat the oven to 375 degrees F.<br />
<br />
Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Note: After reading the comments and reviews, I opted to toss the nuts with the melted butter <i>first </i>and then add the other ingredients so they would stick better.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">{Enjoy!}</span></div>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com0tag:blogger.com,1999:blog-3607787227684548410.post-83766640667281452352011-10-22T06:57:00.000-07:002011-10-23T08:43:54.935-07:00{Easiest Thanksgiving Menu}<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Thanksgiving is just over a month away! Its time to start menu planning. I hope to impart some inspiration for a stress free feast!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2r5hR4xloczj8ps_E84FcSua7ftjoh92vXc_14zRkOmcfuiZ9laYGP3fkfqdkGckZNqGG-r7JTdAv45A4ogWk5DmPeFV98aOcRtLfZuhMfNTUCEjB-tA4T-bK4_xrmxwBgONTGGaBlUhZ/s1600/thanksgiving_turkey_cartoon_1600x1200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2r5hR4xloczj8ps_E84FcSua7ftjoh92vXc_14zRkOmcfuiZ9laYGP3fkfqdkGckZNqGG-r7JTdAv45A4ogWk5DmPeFV98aOcRtLfZuhMfNTUCEjB-tA4T-bK4_xrmxwBgONTGGaBlUhZ/s320/thanksgiving_turkey_cartoon_1600x1200.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Last year was my first year hosting Thanksgiving. My first time making Thanksgiving dinner was actually in middle school when my mom had purchased all the fixings and then decided we would go to a relative's instead. She still wanted the leftovers and told me to have at it. By the time she came home I managed to have everything done <strike>and the kitchen cleaned</strike>.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After hearing everyone tell me how stressful Thanksgiving can be, how much of a chore it is and how you spend your entire day in the kitchen (not really a bad idea to me), I decided I was going to put together a menu that I could prep throughout the days prior as time permitted so I could enjoy the day of. So I guess it was either out of spite or pure genius!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As I picked through recipes, I decided on a menu that ended up working out perfectly. I will post the full recipes throughout the next couple of weeks with a final post at the end to layout the schedule of prep. For now, here is the menu:</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Appetizers</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ina Garten's Rosemary Roasted Cashews - These were fabulous before dinner and as a holiday gift at work</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Classic Deviled Eggs</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><strike>Shrimp Spread</strike> I have been forbidden from ever sharing this family recipe so I will swap it out for another simple favorite...</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Alton Brown's Hot Spinach and Artichoke Dip</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Dinner</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Alton Brown's Good Eats Roast Turkey - There is a reason why there are 3,417 reviews on the Food Network site for this recipe</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Make Ahead Mashed Potatoes</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Roasted Fall Vegetables</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Crock Pot's Orange-Spiced Sweet Potatoes</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Autumn Apple Stuffing</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Homemade Gravy</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Alton Brown's Cranberry Sauce</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Dessert</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Piping Hot Apple Crisp with Homemade Vanilla Ice Cream</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As a bonus, I will also post a little something to do with the leftovers!</span>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com1tag:blogger.com,1999:blog-3607787227684548410.post-27879276393523377222011-10-21T10:57:00.000-07:002011-10-21T10:57:00.132-07:00{Chipotle Sliders}<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I have found one of the <i>best</i> burger recipes! Rachel Ray has a delicious recipe for what she calls </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.foodnetwork.com/recipes/rachael-ray/texas-hold-ums-mini-chipotle-beef-burgers-with-warm-fire-roasted-garlic-ketchup-recipe/index.html">Texas Hold-Ums Mini Chipotle Beef Burgers with Warm Fire Roasted Garlic Ketchup</a>. It's a bit of a mouthful so I just call them Chipotle Sliders.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPkt3m5S9UOdz2BXplE70JgApS9u7GmBfeDp9mtVPI1XS74c9PwpiqAYYvHenDSVwpvqhBLj3EPgEIijV_KnYEMfpSooNs-eFhK4PzV7watiRzKgtbf_gsQqNV7bmu1Vu34oklVyjn0xKB/s1600/Chipotle+Sliders.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPkt3m5S9UOdz2BXplE70JgApS9u7GmBfeDp9mtVPI1XS74c9PwpiqAYYvHenDSVwpvqhBLj3EPgEIijV_KnYEMfpSooNs-eFhK4PzV7watiRzKgtbf_gsQqNV7bmu1Vu34oklVyjn0xKB/s320/Chipotle+Sliders.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">{Photo from FoodNetwork.com}</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The burgers have half a grated onion mixed into the meat which helps to keep them juicy (without being overly onion-y). There is also chipotle peppers in the mix - one of my favorite ingredient as you can tell from my <a href="http://damselindelish.blogspot.com/2011/09/salsa-recipe.html">salsa recipe</a>. The homemade, roasted tomato ketchup really creates an amazing finish! </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My twist - I love making them with the sweet little King's Hawaiian rolls. I can buy 24 of them from Costco for what you would pay for a small package at the grocery store.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I just made these the other night and I'm already craving them again...</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">There is also a video posted <a href="http://www.foodnetwork.com/videos/mini-chipotle-beef-burgers/50821.html">here</a> from her show. I hope you enjoy them as much as I do.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(PS - Although they have chipotles, its not a spicy recipe. You really just get the smokey flavor.)</span>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com0tag:blogger.com,1999:blog-3607787227684548410.post-18483587848345656992011-10-19T19:59:00.000-07:002011-10-19T19:59:33.670-07:00{Chocolate Chocolate Chip Muffins}<div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Boss' Day was Monday so I thought I would make some yummy, homemade treats.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">One of my favorite recipes to make for breakfast or brunch is <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-chocolate-chip-muffins-recipe/index.html">Chocolate Chocolate Chip Muffins</a> from The Food Network. They are <i>super easy</i> and delicious. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If you have some leftover, they are amazing when popped in the microwave for 5-10 seconds. The little chocolate chips melt all over again! Delish!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I found perfect boxes at Michael's that hold three muffins (great serving size - two to be enjoyed with morning coffee and an extra for an afternoon snack). </span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I decided to make a unique card that I saw on pinterest and can be found <a href="http://pinterest.com/pin/187729068/">here</a>. Luckily it was pretty self-explanatory because the blog was in French!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">While the focus of this blog is on FOOD, if my good friend Lauren at <a href="http://allthingshomie.blogspot.com/">allthingshomie.blogspot.com</a> can post a breakfast sandwich recipe, I figure I'm ok.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORSRCpZrqMKck6yFsoXZ2qIzgc6dt7thvEhaUzAKh1PE-U19Cm3JSkdUIXYhfM0yB0cBfYqN1VsdpA4mzYiZRNPVE4_s8wcq1XbXVKvtYhBv8cc3yP4YOD2AG1jY5vbQD21R8Xh0Idvtx/s1600/2011-10-19+07.41.47.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORSRCpZrqMKck6yFsoXZ2qIzgc6dt7thvEhaUzAKh1PE-U19Cm3JSkdUIXYhfM0yB0cBfYqN1VsdpA4mzYiZRNPVE4_s8wcq1XbXVKvtYhBv8cc3yP4YOD2AG1jY5vbQD21R8Xh0Idvtx/s1600/2011-10-19+07.41.47.png" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I blew up a balloon and wrote a message and then deflated the balloon.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizQW5ylafl5ekh7L2NVDHd3pkM5W-k0qJvWkVscePcEGwnVuL-KAFlDt1aZ6pvX_0Eep39GAdyhEfvBosZNNIMLdrOFYeAwXgsl11KPexEN5MSc0kzSSTgi-tf3k5cdkaTZnWag6fR6z9V//" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Then I printed a hexagon shape as a template and glued them together with a little pocket, added a little circle with "Excuse me, I needs some Air" that I printed and used the cutest little clothes pins to attach the pieces. So cheap and easy!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoG1vBXHdXPCvDaQVYXay7qhGlQkf7teXiIeEYnIiSz6WvqomWZrXjJeIRORQCjqLtB3BiEydRcKSO6V2C3nUMUTT1o1LvLoGuXTjAUBsBjlAj7J5wqvvKo9gXQQ9G_t75ba37THmifomW//" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com2tag:blogger.com,1999:blog-3607787227684548410.post-15847884957719561172011-10-12T19:38:00.000-07:002011-10-12T19:38:07.367-07:00{Cheese Fondue}One of my girlfriends and my favorite things to do for a Girls Night is homemade fondue. Our <strike>love for</strike> obsession for fondue began when we went to a very nice restaurant a couple of years ago for a Birthday. It was delicious, but pretty pricey. I had made fondue once years before and we knew we could easily master it. <br />
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Our go-to is always cheese fondue. Who doesn't love a big vat of cheese, right? IF we leave enough room, we have chocolate fondue for dessert. This particular night, we stuffed ourselves on the cheese and faded into a food coma before we could make the chocolate so I will have to post that another time.<br />
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It may seem intimidating, but fondue is actually very easy to make at home. Once you have a good core recipe, you can change it to make any kind that you like.<br />
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This recipe is a basic cheddar recipe and uses milk for the liquid. To change the recipe, you can add other flavoring items, alter the type of liquid used (for example, beer or white wine) or mix up the cheese used.<br />
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Here is the base recipe that can be altered to your liking.<br />
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1/4 cup butter or margarine<br />
1/4 cup flour<br />
1/2 teaspoon salt<br />
1/4 teaspoon pepper<br />
1/4 teaspoon ground mustard<br />
1/4 teaspoon worchestershire sauce<br />
1 1/2 cup milk<br />
2 cups cheddar cheese<br />
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Start with all of the ingredients in the pan except the cheese. Mix them together well and heat over medium heat.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnLcABSulHN4IcsXrGWHQcBKazI_bDPoExxk-MifsC0vWi_w-HFheInPHbVLdX-OpX_sGsYds4SFV7GB3fLxPBpBHMZ1u6jIKeeL24V3NCG17Et4BD1BrVlp5AysJ-Wo8eQJ4iG9Cwcr1l/s1600/P9290380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnLcABSulHN4IcsXrGWHQcBKazI_bDPoExxk-MifsC0vWi_w-HFheInPHbVLdX-OpX_sGsYds4SFV7GB3fLxPBpBHMZ1u6jIKeeL24V3NCG17Et4BD1BrVlp5AysJ-Wo8eQJ4iG9Cwcr1l/s320/P9290380.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZC-CneLRKG-FugOYuRZPlbAfKoAbzeDMufm7OhvCOOywO7S9NNz77hfFBmFwT6hyFZdfyMjCTMvDVTUDryb2POopdZ8nL59hQpg3QuSkbmdQNstd93-TSxUydFEyXEaLMeQd1Z2qFOSMI/s1600/P9290383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZC-CneLRKG-FugOYuRZPlbAfKoAbzeDMufm7OhvCOOywO7S9NNz77hfFBmFwT6hyFZdfyMjCTMvDVTUDryb2POopdZ8nL59hQpg3QuSkbmdQNstd93-TSxUydFEyXEaLMeQd1Z2qFOSMI/s320/P9290383.JPG" width="320" /></a></div><br />
Heat until the butter melts and it just begins to simmer.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksCMxUVEdxM7VSnByko7aD4uLyFwL9GEKfhVd0uCeuejdutAru3Z5Ghk-KyaUe8f51tH0WpC3OSnxm-1cZutsIbAMe9fiq9qd-02cWxPi-ShaEwRS6wV-pxw-hIYuL344tKgvpk0ie3Fw/s1600/P9290384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiksCMxUVEdxM7VSnByko7aD4uLyFwL9GEKfhVd0uCeuejdutAru3Z5Ghk-KyaUe8f51tH0WpC3OSnxm-1cZutsIbAMe9fiq9qd-02cWxPi-ShaEwRS6wV-pxw-hIYuL344tKgvpk0ie3Fw/s320/P9290384.JPG" width="320" /></a></div><br />
At this point you can start adding your shredded cheese. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2vTTLDiGFjHDHs8oMTMQH6mcmIYE_tKTdHsOjeJ6fzFRDoMgErStCTyhXsUV-idkEFgDvsKWftilSWZrHOfsquuVzRmtpatu1eEMRu_NAfFWXtzkPi1M_z5CNwEo1zM0VKjx8Abbs2Jk/s1600/P9290386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2vTTLDiGFjHDHs8oMTMQH6mcmIYE_tKTdHsOjeJ6fzFRDoMgErStCTyhXsUV-idkEFgDvsKWftilSWZrHOfsquuVzRmtpatu1eEMRu_NAfFWXtzkPi1M_z5CNwEo1zM0VKjx8Abbs2Jk/s320/P9290386.JPG" width="320" /></a></div><br />
Add the cheese a handful at a time and stir until the cheese is completely melted.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6yjmW6wA4IOl56EEiKiI2CZ80gXW7xcE0hd2aVwjwdTfEtHPcKauKANYU9BsB23YHAnFvikwSYTMDaQZqDfPOHZzyXv94_LVBJam_81EtvYlGK8PRv03XNL8TM2SnGOSJrbVQVrZzHU8/s1600/P9290393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6yjmW6wA4IOl56EEiKiI2CZ80gXW7xcE0hd2aVwjwdTfEtHPcKauKANYU9BsB23YHAnFvikwSYTMDaQZqDfPOHZzyXv94_LVBJam_81EtvYlGK8PRv03XNL8TM2SnGOSJrbVQVrZzHU8/s320/P9290393.JPG" width="320" /></a></div><br />
When the cheese has melted completely, pour into your preheated fondue pot. That's it! Can you believe how easy that is?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKp6mT6bK94vRuOAS5B63C2ahfmP0Bczyb8YDUgCxy_DCwAbN5isQFCr8wUsBpVbPn_KedDj0n9hJ_NFU9ZfMPIDyJAg9YH0CCRoIvKGvtnJ7rObMBF-YIFruYlC7y7bFD1u2eKZjjlYF/s1600/P9290396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKp6mT6bK94vRuOAS5B63C2ahfmP0Bczyb8YDUgCxy_DCwAbN5isQFCr8wUsBpVbPn_KedDj0n9hJ_NFU9ZfMPIDyJAg9YH0CCRoIvKGvtnJ7rObMBF-YIFruYlC7y7bFD1u2eKZjjlYF/s320/P9290396.JPG" width="320" /></a></div><br />
We like to serve our cheese fondue with carrots, apples, celery, tortilla chips, French bread and most importantly, homemade pizza dough (I will post the super easy recipe that I make in my KitchenAid mixer).<br />
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We were so busy digging in that we forgot to look up when I set the camera timer the first time!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JNT1_HRcLqAY5iJ_OkPrUFgHHXshkrPpmrpj_S0QttVlqHJOrySBKWM4pW9k0k7ewzO9yP6ng6hTuK4U1id_NNZFFPhYiVKRar1n_hqiJFUoCJebWhwWxA2F55OXXYZ9ynuYXkLVlOqT/s1600/P9290403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4JNT1_HRcLqAY5iJ_OkPrUFgHHXshkrPpmrpj_S0QttVlqHJOrySBKWM4pW9k0k7ewzO9yP6ng6hTuK4U1id_NNZFFPhYiVKRar1n_hqiJFUoCJebWhwWxA2F55OXXYZ9ynuYXkLVlOqT/s320/P9290403.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-ciAbsFm4xyvRSow5X_qt69WvzimVzEukLaPNRDZNSv5r0I7aX-r25IyQ8V7empLtsvQViAOOR2TTiCYvOiIoTdZU5gnN4PvGAR9F8PF4yQWKDy95icuFftT_NX0y6PDwGOs8Neq-z_C/s1600/P9290404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr-ciAbsFm4xyvRSow5X_qt69WvzimVzEukLaPNRDZNSv5r0I7aX-r25IyQ8V7empLtsvQViAOOR2TTiCYvOiIoTdZU5gnN4PvGAR9F8PF4yQWKDy95icuFftT_NX0y6PDwGOs8Neq-z_C/s320/P9290404.JPG" width="320" /></a></div><br />
Finally, some examples of variations...<br />
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My favorite variation is using beer (good old red, white, and blue Budweiser works just fine) and adding fresh garlic and a pinch of cayenne pepper.<br />
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We also made a Mexican version recently that was quite tasty. Use beer as the liquid and substitute salsa for the butter.<br />
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My friends and I love our fondue nights! It is such a fun, social meal that is great for a get together or a date night at home. {Enjoy!}Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com1tag:blogger.com,1999:blog-3607787227684548410.post-54111058876283457462011-10-05T21:40:00.000-07:002011-10-05T21:49:36.829-07:00{Baked Caesar Artichokes}<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Last week, I got together with a few friends for a Girls' Night In. We decided to go with our favorite (cheese fondue - which I will post soon) but also decided to have artichokes as well. These are two of my favorite things!</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Although I love eating artichokes, they can be somewhat of a pain to make and take a fairly long time to cook. I used to boil them, but they always felt soggy and lacked flavor. Steaming kept the artichokes from getting soggy, but seemed to take longer. I love them grilled, but it is difficult to get them cooked all the way so it becomes a two step process to par cook them before you put them on the grill.</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fortunately, last summer I came a cross a new way to prepare them and I don't think I will ever go back. The original process is for baking them, but it also works great on the top rack of the grill when I don't want to heat up the house. There are a few key reasons I like this method:</span></div><div style="text-align: left;"></div><ul><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It works <i>amazing </i>for large amounts of artichokes because you don't have to worry about having multiple large pots</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">They are completely prepped so there is little work for your guests to eat them (including cleaning the choke)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You can add additional seasoning, sauces, and dressings to them to make them even tastier</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Here is a sneak peak so you can see what I mean...</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5K8l2GlZWikfduRWw_1RdTUilR-icqNbkV4EhlLSjUDhvyLfsRKPWRHckF9T_LuWx444Nvz7DJpddbH7wjys3ASAqtsq5g9cn-aoMk3wMLoP7VJNpH-4uij4VAv50tiWLcIkdgjByrydm/s1600/P9290402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5K8l2GlZWikfduRWw_1RdTUilR-icqNbkV4EhlLSjUDhvyLfsRKPWRHckF9T_LuWx444Nvz7DJpddbH7wjys3ASAqtsq5g9cn-aoMk3wMLoP7VJNpH-4uij4VAv50tiWLcIkdgjByrydm/s320/P9290402.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So here is how you make them. Start with your artichokes. Depending on size, you may want a whole or half per person. These were fairly large and we were stuffing ourselves with fondue so we each had a half.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tip: When you buy artichokes, you don't want them to be dried out. You can check them by giving them a squeeze...they should squeak a little.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__TK_VezHx1F2mAch5SviyQ-sr_BKrQVsnL4YGnRu_zcM7x50NyhaLMELEUntFJ3gExGkh6003Rg4PRP9L47VHZ8BDPKOpIdTqZHbSXvWd7M_GDfqmaGHMu27CADsfq0m9SC91cl-N7kl/s1600/P9290367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__TK_VezHx1F2mAch5SviyQ-sr_BKrQVsnL4YGnRu_zcM7x50NyhaLMELEUntFJ3gExGkh6003Rg4PRP9L47VHZ8BDPKOpIdTqZHbSXvWd7M_GDfqmaGHMu27CADsfq0m9SC91cl-N7kl/s320/P9290367.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cut the stems off,</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm7ME2iQObdAe8F8ts9DqucC-jJD15pNJWv_CB-aux_x7C_kiJZZDz-ZdtQ1R14MkRxeJ41tqmj20-Ln2eCaLuexOLRrJC-1j-1D4IYrZJux4xWNvI1x9CtcwMTUjCzWt9f3g1alvegf41/s1600/P9290368.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm7ME2iQObdAe8F8ts9DqucC-jJD15pNJWv_CB-aux_x7C_kiJZZDz-ZdtQ1R14MkRxeJ41tqmj20-Ln2eCaLuexOLRrJC-1j-1D4IYrZJux4xWNvI1x9CtcwMTUjCzWt9f3g1alvegf41/s320/P9290368.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">and the tops.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwiP1tOujoadV2YiNPMe2qaQSilkjJryU_iSzukJvVPkZ8yhOXc6iBEDGFi0uP2QwNwHRcf02jFxIdviwS0bRIJkhDKzcaJUh4JIpy3rMcNyOTmZU8WLx_0ZYrgFZveGiRLVBRBAVWBIXQ/s1600/P9290369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwiP1tOujoadV2YiNPMe2qaQSilkjJryU_iSzukJvVPkZ8yhOXc6iBEDGFi0uP2QwNwHRcf02jFxIdviwS0bRIJkhDKzcaJUh4JIpy3rMcNyOTmZU8WLx_0ZYrgFZveGiRLVBRBAVWBIXQ/s320/P9290369.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Next, cut them in half.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5W0qI7G2ByaVN1q2sbDnAOKrSfdAfnGDXLuea1G8_DmDiH4I-EM-HC50K80vFCAfTocGvOGIHTG_9Y-pEZAoBzqTm26DSy3S1zf-vefpCaE0xnMzgcnV_H526Sl8pwQazQm4UrX2uIYXc/s1600/P9290370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5W0qI7G2ByaVN1q2sbDnAOKrSfdAfnGDXLuea1G8_DmDiH4I-EM-HC50K80vFCAfTocGvOGIHTG_9Y-pEZAoBzqTm26DSy3S1zf-vefpCaE0xnMzgcnV_H526Sl8pwQazQm4UrX2uIYXc/s320/P9290370.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is probably the trickiest part. Use a small, thin knife and cut along the bottom of the choke to get all of the little hairs out. You will want to cut deep enough to get the choke out without cutting too many of the leaves. When you have a good slice, grab the inner leaves that are not very meaty (mostly the purple ones you see in this picture) and rip it all out.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYI9AZ9DGSsSAPnYAM2-ZlsdL3ko5a0TI0bFDYLq6QkodpLDEmuvlTVvwvhCmpwYEkfaf6WlCW6DlP3IMA0Kk6aKQhvHFKsYA9H9RaetyfvtbDLPoUT9P4hiJkXUwVwYMsyCngpIAT2wS/s1600/P9290371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfYI9AZ9DGSsSAPnYAM2-ZlsdL3ko5a0TI0bFDYLq6QkodpLDEmuvlTVvwvhCmpwYEkfaf6WlCW6DlP3IMA0Kk6aKQhvHFKsYA9H9RaetyfvtbDLPoUT9P4hiJkXUwVwYMsyCngpIAT2wS/s320/P9290371.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Drizzle with about a teaspoon of oil (I like olive oil, but my friend Lauren was out so we used veggie oil),</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbxngwU-4wKhX-k7qbiY66YVfpEUiO16bvKbiImfN07qgoG6Q7sQeymFlRFNuW53PwIug0L8g4a3Iv603wsIJ_vB3UK9e-5Qn49qjGqhuo6cw0yq7EDkfLuiLDfDG0xmCBHbXdsJKihOO/s1600/P9290372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWbxngwU-4wKhX-k7qbiY66YVfpEUiO16bvKbiImfN07qgoG6Q7sQeymFlRFNuW53PwIug0L8g4a3Iv603wsIJ_vB3UK9e-5Qn49qjGqhuo6cw0yq7EDkfLuiLDfDG0xmCBHbXdsJKihOO/s320/P9290372.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">and season with salt and pepper. At this point, I sometimes add chopped garlic and that is the complete recipe. I am skipping that step this time because I am going to show you how to make delicious Caesar artichokes instead.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdF_OaeEk5NDLChBzWmFK8j-5kIu4g8iS2Vew6_5Rt0qmVjQQAkZw1W-UfKa6r9AG5hWnWeZIPkaSm5bEMWz5QN9FTbT6qVnfHfqHcd9TIxxtd7KLIgCUQPVqyiq30T5YYETu-XUpZ8mK/s1600/P9290374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUdF_OaeEk5NDLChBzWmFK8j-5kIu4g8iS2Vew6_5Rt0qmVjQQAkZw1W-UfKa6r9AG5hWnWeZIPkaSm5bEMWz5QN9FTbT6qVnfHfqHcd9TIxxtd7KLIgCUQPVqyiq30T5YYETu-XUpZ8mK/s320/P9290374.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Next, wrap the artichokes with two sheets of foil. I wrap the artichoke,</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_ik9VqlVPQCQdXaNvW4j80C1SOZSYmgge5zeba001xhNFRljvJ_0JQwuDLkiNX6wCJXGHl9UCAoxvXd2aFx5UtaB63gMDcp435lOVGO-Z5kaL9iulZB4KjosgE7gISxiXjHUuTexmS7k/s1600/P9290375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_ik9VqlVPQCQdXaNvW4j80C1SOZSYmgge5zeba001xhNFRljvJ_0JQwuDLkiNX6wCJXGHl9UCAoxvXd2aFx5UtaB63gMDcp435lOVGO-Z5kaL9iulZB4KjosgE7gISxiXjHUuTexmS7k/s320/P9290375.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">flip it over and wrap with the other sheet.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPMiP-NUmYczvqhf7Ics64I-FVOwPn0TsvGpPateb6Wpc1GT5TQeyb__4crTD-aKo0QX2O4lNhhc3Le5BUTVYHzVEsXaB4KHG8KXDDx_NQdB_CuyCIEjmsx6zkvb5lzTSG3InwEVbi7cM/s1600/P9290376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAPMiP-NUmYczvqhf7Ics64I-FVOwPn0TsvGpPateb6Wpc1GT5TQeyb__4crTD-aKo0QX2O4lNhhc3Le5BUTVYHzVEsXaB4KHG8KXDDx_NQdB_CuyCIEjmsx6zkvb5lzTSG3InwEVbi7cM/s320/P9290376.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You will want to get it wrapped tight without any holes so the artichokes steam.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30eAcGFijVoPegi-GQRI2b8oVe2vuBHLXF71wyknw8xBBUxbnw6AYZK9Khe1Q2zaQA2xwKTkrPaAafKlBn-RYnxEgoi3wgQN7l65PqdFtfwQFSMuXWNSdBJ_zJvlgjJsGeHOtdbhd4swi/s1600/P9290377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg30eAcGFijVoPegi-GQRI2b8oVe2vuBHLXF71wyknw8xBBUxbnw6AYZK9Khe1Q2zaQA2xwKTkrPaAafKlBn-RYnxEgoi3wgQN7l65PqdFtfwQFSMuXWNSdBJ_zJvlgjJsGeHOtdbhd4swi/s320/P9290377.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Into the oven they go. I bake them at 400 degrees for about 30-40 minutes or so. Since I am making the Caesar artichokes, I will take them out with 10 minutes remaining to add the last ingredients. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBi3wpxd9rpDZhe_daeMdPHMigZU2Pjc0IlLRvd7du38ayGfx6QmctsuyE6uOqVhReQvVnj1rVcl9CEABn3TcDgO6QKaJQ7CQX_77LiSHmEP4C0m9J5ZK2Cl2uDO373a0JV1u1NCi21e3Q/s1600/P9290378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBi3wpxd9rpDZhe_daeMdPHMigZU2Pjc0IlLRvd7du38ayGfx6QmctsuyE6uOqVhReQvVnj1rVcl9CEABn3TcDgO6QKaJQ7CQX_77LiSHmEP4C0m9J5ZK2Cl2uDO373a0JV1u1NCi21e3Q/s320/P9290378.JPG" width="320" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> Now for the Caesar part of the recipe. I love this step because it makes them taste great and you can actually skip serving a dip with them.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pull the artichokes out of the oven and pull back the foil. You will need to rewrap them so don't damage the foil.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I usually do a couple at a time so they are not sitting out too long.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Drizzle the artichokes with some Caesar dressing. I use a couple of tablespoons per artichoke.</span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVqxkop5Frv9hExDrGqvOauFpNR2qi5AXM9eD2IFao65AGzXLwarJd9t2NtKod0CuOimXV9xUkouO9w8YRSsIP8A05pINeMjVuELfrinozJz6L4FgspH9967gdrAdFUerJFWvArJ9s1WV/s1600/P9290389.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNVqxkop5Frv9hExDrGqvOauFpNR2qi5AXM9eD2IFao65AGzXLwarJd9t2NtKod0CuOimXV9xUkouO9w8YRSsIP8A05pINeMjVuELfrinozJz6L4FgspH9967gdrAdFUerJFWvArJ9s1WV/s320/P9290389.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Next, sprinkle on some chopped garlic,</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpkC9cAWx276xf0xdCTQWfvro2JkneMiarHbouMKX146PzlN-zclr6Z3lTMCjcFbtC4sB2BbkrHp9Duk2D3pOVU6ClfBpt84A75evPQz22hzXAdlK_72OEjhg_GFGux8LKdSXmMaJM5b9/s1600/P9290390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDpkC9cAWx276xf0xdCTQWfvro2JkneMiarHbouMKX146PzlN-zclr6Z3lTMCjcFbtC4sB2BbkrHp9Duk2D3pOVU6ClfBpt84A75evPQz22hzXAdlK_72OEjhg_GFGux8LKdSXmMaJM5b9/s320/P9290390.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">and shave some Parmesan or Romano cheese on top.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygcsr0HFWNZd2hTdkcLQ3WyBbcQZh55Yj-1zu83LEUMI6mLRBOY2_Akl7DcGxZVspFPX8EPkwaBdHRRZ7JXMBKbWDbbWRYTYSYxoicy8mOW_OSTNz-g06BT1SQJSZDK3ZpIHt49AiGT5X/s1600/P9290391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjygcsr0HFWNZd2hTdkcLQ3WyBbcQZh55Yj-1zu83LEUMI6mLRBOY2_Akl7DcGxZVspFPX8EPkwaBdHRRZ7JXMBKbWDbbWRYTYSYxoicy8mOW_OSTNz-g06BT1SQJSZDK3ZpIHt49AiGT5X/s320/P9290391.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Wrap them up and place them back in the oven for about 10 minutes to finish cooking. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It is a good idea to test them and take note of how close they are to being done when you are adding the final ingredients. If they are on the firm side, I will make sure to leave them in for a little longer .</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwuLeKDeNDLPjDf2dvw1d52pJ5kV3nXzQRst8jgWFjisClRbBn1Egq2shg6o8iE-LumRbS3eiG6w8hmUjUWA8KFQTy26vuDKBfW8sBBAtkpDo3hMAJG7DuT5Ctjht36qcaL4hYAc2i61g/s1600/P9290392.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYwuLeKDeNDLPjDf2dvw1d52pJ5kV3nXzQRst8jgWFjisClRbBn1Egq2shg6o8iE-LumRbS3eiG6w8hmUjUWA8KFQTy26vuDKBfW8sBBAtkpDo3hMAJG7DuT5Ctjht36qcaL4hYAc2i61g/s320/P9290392.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Time for the unveiling. These will be hot so be careful when you unwrap.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GOFwqiF0YAK6JGzM66P_TfjtDBiZ0Z2n8GbUFoJfpUzj5JsEo9UEH7UXUiMaYIx5yj3niBuxc3G4y6dKbX5WIVaTFxJKbFNgFpcR6stF38ulB5OFGmg7znfvXcT1ivz894NNKxucsa17/s1600/P9290397.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7GOFwqiF0YAK6JGzM66P_TfjtDBiZ0Z2n8GbUFoJfpUzj5JsEo9UEH7UXUiMaYIx5yj3niBuxc3G4y6dKbX5WIVaTFxJKbFNgFpcR6stF38ulB5OFGmg7znfvXcT1ivz894NNKxucsa17/s320/P9290397.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love how the dressing mixes with the fresh garlic and the cheese is melty and delicious!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-V14aVbVDv-Eq-9sc5HC_B-IxLTcnuaQZDqPEm0qfkikAAIim5tnXRalhUQjDUrpYI1U8-XvTvYNFb6AxEioU-TiptZ3xgfxAyzT863YC5pb9uF1rl3JNEgjnycJjyBgtVZ8TNyXo2Xpf/s1600/P9290401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-V14aVbVDv-Eq-9sc5HC_B-IxLTcnuaQZDqPEm0qfkikAAIim5tnXRalhUQjDUrpYI1U8-XvTvYNFb6AxEioU-TiptZ3xgfxAyzT863YC5pb9uF1rl3JNEgjnycJjyBgtVZ8TNyXo2Xpf/s320/P9290401.JPG" width="320" /></span></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This really is such a simple way to make artichokes. It works so well for a large group of people and it is wonderful to lessen the work of your guests by removing the choke. They can also be prepped ahead of time.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I hope you will give them a try and let me know what you think! Enjoy!</span></div>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com0tag:blogger.com,1999:blog-3607787227684548410.post-32294610121386902482011-09-30T07:48:00.000-07:002011-09-30T07:48:00.660-07:00{Spice it Up}<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">After posting my <a href="http://damselindelish.blogspot.com/2011/09/perfect-steak-seasoning.html">steak seasoning recipe</a>, I started thinking that I could easily do a whole post about spices alone! As you can tell, I am quite the fan of spices...<br />
<br />
</span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSjam7nTOwnG7jwSNUDmnNfNXALKTnj0OoRoyjugHfZz4tl-RMCGJkwBmoykRvovy51sG1syMfJ4RVJ8TyraMfx0o2saohH1boT-PBcFLbgkagfg3xngKNBUpSJEjL6bNfv24moeNJc5j/s1600/P9280355.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSjam7nTOwnG7jwSNUDmnNfNXALKTnj0OoRoyjugHfZz4tl-RMCGJkwBmoykRvovy51sG1syMfJ4RVJ8TyraMfx0o2saohH1boT-PBcFLbgkagfg3xngKNBUpSJEjL6bNfv24moeNJc5j/s320/P9280355.JPG" /></a></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
Since I am focusing on spices, I didn't include the wide array of vinegar, oils and sauces to the right. I guess its cheaper than an obsession with shoes or purses, right?<br />
<br />
My boyfriend has teased me before about the number of spices that I have and has said that they are all the same so I should get rid of a few. I challenged him by asking if his fish oil pills and shark cartilage supplements are the same and suggested that we get rid of one of those.... (Silence)<br />
<br />
Anyway, lets start with salt.<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0UExn2ptiPpd8z93Vh44iqATzaeGcwEvnACC_tRVMNKU3WjUbIh27Ln82fusBDOHmBIn-AXTX6LLaHRg_CcSZNCqpTrXKf2Qi0rSaCIH3fUVWv5D201ciYDPMJX29MWLFXtlpXYw_fIN/s1600/P9280359.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0UExn2ptiPpd8z93Vh44iqATzaeGcwEvnACC_tRVMNKU3WjUbIh27Ln82fusBDOHmBIn-AXTX6LLaHRg_CcSZNCqpTrXKf2Qi0rSaCIH3fUVWv5D201ciYDPMJX29MWLFXtlpXYw_fIN/s320/P9280359.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Yes, I really do have four kinds of salt in my house (not counting the margarita salt) and I use them all for different things.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The first salt is kosher salt. It is a coarser salt that is inexpensive and dissolves easily. I like to use kosher salt in a big pot of water for pasta or boiling potatoes. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rZLRDeWUjBz5g5r6ev1f14lSiaXh62c_a_mGhv_yepdHzCLtMu3ySzb4zEd5Iwl193ymjPxeNjBAJdWHiGe6vRYvCCICAACqT9O_iWyV70ZN4Hi0x-aF_mWGiCLww433WwQIKEAEd5ms/s1600/P9280364.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2rZLRDeWUjBz5g5r6ev1f14lSiaXh62c_a_mGhv_yepdHzCLtMu3ySzb4zEd5Iwl193ymjPxeNjBAJdWHiGe6vRYvCCICAACqT9O_iWyV70ZN4Hi0x-aF_mWGiCLww433WwQIKEAEd5ms/s320/P9280364.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The next is plain table salt. This is a very fine salt that I use for baking. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Note that this container specifically says that it does not contain iodine. Iodine was added to salt back in the 1920s as a supplement to combat iodine deficiency. Its not much of a concern anymore and I think it makes the salt taste funny so I buy table salt sans iodine.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxyGweN5dmQTHVf-vG-A7X-7BiACE70Uy9egA89rBvAks_np_iL_X9vOmB6ZewE4WjbdzlvNgsP9JOYDEJvt-e8P-aZ63OusDv7QjMTezOe0qUATZmcdB7HLGyxLKcKz0VhLPuarh37y-z/s1600/P9280363.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxyGweN5dmQTHVf-vG-A7X-7BiACE70Uy9egA89rBvAks_np_iL_X9vOmB6ZewE4WjbdzlvNgsP9JOYDEJvt-e8P-aZ63OusDv7QjMTezOe0qUATZmcdB7HLGyxLKcKz0VhLPuarh37y-z/s320/P9280363.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">The salt that I use most often is sea salt. I use this salt to season when I am cooking pretty much anytime I am not using the above two salts. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I think that sea salt has a much better flavor than table salt. It has more of a pure salt taste rather than a chemical taste. If you have never tried it, test it out. Take a small dab of table salt on your finger and taste it. Then taste the sea salt. Trust me, you will taste the difference.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuwlVV6WNtqPbwbFlXhLTSRsM8pRvBHVFSity-mOUbC4MkZURB__PuKqm2P2C3qjzpalf0cPVbq2EtQvAiZkYPRzVfiqp4Ehzp4GtE_SUI-swTeiC4AONHZkmRC3cCo6JVnyYCMC3bcFm/s1600/P9280365.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLuwlVV6WNtqPbwbFlXhLTSRsM8pRvBHVFSity-mOUbC4MkZURB__PuKqm2P2C3qjzpalf0cPVbq2EtQvAiZkYPRzVfiqp4Ehzp4GtE_SUI-swTeiC4AONHZkmRC3cCo6JVnyYCMC3bcFm/s320/P9280365.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Finally, I keep course sea salt around for a different texture. I like to finish certain dishes, such as caprese salad, with a bit of course ground sea salt.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPapZTf4kRyl5akYixhT6GrVAEHmdDAcELhlIrWIPr0OeHdM3cGd9HIAC8bNkXxGNHwi04EV-y3WAS6AceOVKiOlV_d8P7E9YYakH3OLkXQwZ7f-WDjmOAt1stXqCTxMX4NduUCiy9AdFe/s1600/P9280366.JPG"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPapZTf4kRyl5akYixhT6GrVAEHmdDAcELhlIrWIPr0OeHdM3cGd9HIAC8bNkXxGNHwi04EV-y3WAS6AceOVKiOlV_d8P7E9YYakH3OLkXQwZ7f-WDjmOAt1stXqCTxMX4NduUCiy9AdFe/s320/P9280366.JPG" /></a></div><br />
As for spices, I couldn't do much justice without spending hours going on about each spice and some of the uses. Instead, I will refer you to the <a href="http://www.mccormick.com/Products/Herbs-and-Spices/Spices-A-to-Z.aspx">McCormick site</a> and suggest that you save it to your favorites. The site has an A-Z list of spices and the types of dishes they are used for.<br />
<br />
There are so many types of spices and despite what my boyfriend thinks, I really do use all of the ones in our pantry. However, I think there are staples that every pantry should have. Here they are:<br />
<br />
Basil<br />
Bay Leaves<br />
Black Pepper Corns (This is a MUST - If you use preground, stop using lead shavings and buy a pepper grinder today!) <br />
Cayenne Pepper<br />
Chili Powder<br />
Cinnamon, Ground<br />
Cumin, Ground<br />
Garlic Powder<br />
Italian Seasoning<br />
Onion Powder<br />
Oregano<br />
Paprika<br />
Parsley Flakes<br />
Crushed Red Pepper<br />
<br />
Mind you these are the bare essentials that will get you through most recipes. There are many other spices that you can add to your collection. McCormick also has a <a href="http://www.mccormickgourmet.com/Products/SpicesAtoZ.aspx">gourmet collection</a> that has more exotic spices.<br />
<br />
One of my newest favorites is <a href="http://www.mccormickgourmet.com/Products/Spices/Paprika-Smoked.aspx">smoked paprika</a>. This spice gives your dishes a really unique taste. I love sprinkling it on chicken with salt and pepper for a quick, easy and flavorful main dish.<br />
<br />
Spices can get rather expensive, but I have a few tips to save. <br />
<ul><li>Cruise by the spice area during your weekly shopping trip - This allows you to pick up any spices that happen to be on sale </li>
<li>Stock up around Thanksgiving and Christmas - There are usually big sales on spices during the holiday season, I use this as an opportunity to stock up and pick up some of the more expensive spices </li>
<li>Buy from the bulk bins of stores like Winco - Refill your containers at a big discount </li>
<li>Buy the bags of spices in the Mexican food isle - these spices are cheap, cheap compared to the expensive bottles so use them to refill those old containers</li>
</ul><div>Last few tips:</div><div><ul><li>For whole spices, invest in a mortar and pestle or a coffee grinder to grind your spices. Don't try and use a grinder interchangeably for coffee and spices though.</li>
<li>Store in an air tight container in a cool place. Storing spices over the stove is the worst place. The heat can damage the spices.</li>
<li>Spices do lose their potency so don't overbuy (especially ground). You can check them with a quick smell test. </li>
<li>I do not recommend buying a spice rack full of spices unless you plan on dumping out the containers and refilling them. They probably have been in there forever and taste like nothing.</li>
</ul><div>Enjoy!</div></div></span>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com0tag:blogger.com,1999:blog-3607787227684548410.post-29084718397637148662011-09-28T19:37:00.000-07:002011-09-28T19:37:56.163-07:00{Perfect Steak Seasoning}<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love a good steak! I hate when someone messes up a good steak with a bunch of unnecessary sauces and seasonings.</span><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Some time ago, I was browsing online and found a few seasoning recipes and played around until I found something that enhanced the flavor of the steak without overpowering it. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I usually make a large batch of it and put it in an old spice shaker so its always on hand. Here it is:</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
2 tablespoons salt<br />
1 tablespoon fresh ground pepper<br />
1 tablespoon paprika<br />
1/2 tablespoon garlic powder<br />
1 teaspoon cayenne pepper<br />
1/4 teaspoon ground coriander<br />
<br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfXfJRdIZFSBdYu5VkaAXeWu5rCHjvDhhb2SHVNpxzbG2Ohq1DP1-sLyNdYp_ceEzZPVh_XVLibKNcu0tStDNDQ77Zd0ZkJoE0Qk4lvOX_hZUrFAGOPeLzYJy8yAAx8KJJmC1XA6tisdh/s1600/P9280351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinfXfJRdIZFSBdYu5VkaAXeWu5rCHjvDhhb2SHVNpxzbG2Ohq1DP1-sLyNdYp_ceEzZPVh_XVLibKNcu0tStDNDQ77Zd0ZkJoE0Qk4lvOX_hZUrFAGOPeLzYJy8yAAx8KJJmC1XA6tisdh/s320/P9280351.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: 'Times New Roman';"><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the perfect steak, make sure to let your meat sit out for about 30 minutes to take the chill off. This allows the steak to cook evenly and stay tender. Enjoy!</span></div></span></span></div>Kellyhttp://www.blogger.com/profile/16529551188469389243noreply@blogger.com0