tag:blogger.com,1999:blog-66970612610565578592024-03-19T04:54:26.576-04:00Confessions of a Culinary VirginThis is the true, documented commentary of a culinary virgin. I promise to provide honest and accurate recipe measurements for your eating enjoyment.Anonymoushttp://www.blogger.com/profile/13636484655909304870noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-6697061261056557859.post-69063344129856507182009-08-13T13:44:00.002-04:002009-08-13T14:00:52.420-04:00Quesadillas de Turquía!Hola! Ok for those that do not know Spanish its OK...calm down...I will translate for you! This recipe is for Turkey Quesadillas! Hubby and I are avid fans of Mexican food although we have yet to find a really good place in Charlotte other than Los Arcos in the University Area. He commissions either taquitos or quesadillas at least once a week which I love to make because Mexican food is really easy to make and really filling. Quesadillas are a pretty easy meal to make and you can make it with any meat such as ground turkey, ground beef, shredded chicken, shredded beef or pork....the possibilities are quite endless. We tend to stick to the turkey or the chicken because they are the healthiest options.<br /><br />I recommend serving it with lettuce shreds, diced tomatoes, sour cream and salsa! You can never go wrong there.<br />We really enjoy Zatarains Spanish Rice which is really good and Daisy Sour Cream. Ok....these are my personal favorites but you can use any brand you like.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://shop.zatarains.com/images/7142909770.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 188px; height: 204px;" src="http://shop.zatarains.com/images/7142909770.jpg" alt="" border="0" /></a><br />AND<br /><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://graphics.samsclub.com/images/products/0007342000036_MD.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 88px; height: 88px;" src="http://graphics.samsclub.com/images/products/0007342000036_MD.jpg" alt="" border="0" /></a><br />Now without further ado.....the recipe....<br /><br />Ingredients<br /><ul><li>1 package of small or medium flour tortillas (You can adjust this according to your needs and how many you are feeding)</li><li>1 package of lettuce shreds</li><li>1 medium tomato (diced)<br /></li><li>1 package of taco seasoning</li><li>EVOO for cooking the meat</li><li>1 lb of ground turkey/ground beef/ground pork</li><li>Daisy Sour Cream</li><li>1 pacakge of Mexican Blend cheese </li><li>1 small onion finely diced<br /></li><li>2 tsp of minced garlic<br /></li></ul>Directions<br /><ul><li>Preheat your oven to 300 degrees</li><li>In a large skillet start to brown your meat, continually breaking it up as it cooks. If you are using ground turkey, add the EVOO, one turn of the pan to help the meat cook. Season with salt and pepper.<br /></li><li>After about 5 minutes add your onions and garlic to the browning meat mixture and cook until no longer pink.<br /></li><li>Once the meat is done cooking, if using ground turkey, no need to drain. If using the pork/beef drain the excess fat from the pan. <br /></li><li>Sprinkle the Taco seasoning over the meat and taste. I use about 1/3 of the pack as the seasoning is full of salt. If you like a stronger flavor follow the directions on the seasoning packet and add to the meat. *DOING THIS WILL MAKE THE MIXTURE WETTER*</li><li>Place a tortilla on the bottom and layer with cheese. Add enough meat mixture on the top to cover the cheese. Top with more cheese and press down to seal.<br /></li><li>Continue to do this until all the meat mixture is gone</li><li>Place in oven and cook for about 10-15 minutes or until the tortillas are browned. </li><li>Take out and serve with the lettuce, tomatoes, sour cream and salsa!</li></ul>Anonymoushttp://www.blogger.com/profile/13636484655909304870noreply@blogger.com0tag:blogger.com,1999:blog-6697061261056557859.post-25254597661042977662009-08-07T21:34:00.003-04:002009-08-07T21:47:57.561-04:00The Oniony Goodness!!!!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.about-recipes.com/imgrec/305703-DILLYONIONRINGS.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 294px; height: 256px;" src="http://www.about-recipes.com/imgrec/305703-DILLYONIONRINGS.jpg" alt="" border="0" /></a><br />I<br /><br />AM<br /><br />BACK!!!<br /><br />After much cooking and not enough blogging I am finally updating and adding some new recipes to the blog. So over the course of the summer, I have had to reinvent myself and cook more often which is a good thing. So I decided to tackle Onion Rings because I absolutely love them but depending on where you get them they can be oh so good....and some oh so bad... I figured this could not be a complicated recipe so I concocted one that came out absolutely wonderful! Hubby gobbles them up and he hates onion rings for the most part. So I hope you guys enjoy them!<br /><br />Ingredients<br /><br />I will post the ingredient quantities that I used. You will need to adjust according to your needs. This recipe covers 3 people....<br /><ul><li>Vidalia or Regular Yellow Onions - The number of onions will depend on how many onion rings you want to make. </li><li>2-3 cups of Buttermilk - This depends on the desired number of onion rings</li><li>Salt and Pepper</li><li>1 Cup of Cornmeal<br /></li><li>1 Cup of Flour<br /></li><li>1-2 tbsp of hot sauce</li></ul>Steps<br /><br /><ol><li>Peel off the covering on your onions and discard. Cut them into 1/4 inch slices (thicker if you prefer but no thinner) and separate carefully. <br /></li><li>In a deep bowl combine the buttermilk, salt, pepper, and hot sauce. Place your Onions in the mixture making sure that each is covered with the liquid. Set aside for about 3-6 minutes.</li><li>Mix the cornmeal and flour in a paper bag or a large Ziploc bag. <br /></li><li>In your fryer or a deep fry pan, heat enough oil, about 3/4 of an inch. Make sure the oil is hot enough.<br /></li><li>Working in batches, remove the onions, shaking of the excess buttermilk, and place in the flour mixture. <br /></li><li>Remove from the flour mixture, shaking off the excess and fry about 1-2 minutes, turning at least once to brown on all sides. Remove and place on a paper towel to drain excess oil.<br /></li><li>Repeat steps 5 and 6 until all onions have been fried. </li><li>Enjoy!<br /></li></ol>POINTERS<br /><br /><ul><li>Do not crowd the fryer. This will cause the onion rings to steam not fry! No one likes soggy onion rings.<br /></li><li>Feel free to up the ante on the hot sauce if you want them hotter!</li><li>Se sure to season as soon as they leave the fryer.<br /></li></ul>Anonymoushttp://www.blogger.com/profile/13636484655909304870noreply@blogger.com0tag:blogger.com,1999:blog-6697061261056557859.post-26035825649910151782009-08-06T00:06:00.002-04:002009-08-06T00:10:43.701-04:00Goobers, Raisinettes, and Graham Crackers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.pickyourown.org/blueberry/grahambox.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 299px; height: 356px;" src="http://www.pickyourown.org/blueberry/grahambox.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://lawalker.files.wordpress.com/2008/07/raisinettes-movie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 248px;" src="http://lawalker.files.wordpress.com/2008/07/raisinettes-movie.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.transitdrivein.com/goobers.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 521px; height: 268px;" src="http://www.transitdrivein.com/goobers.jpg" alt="" border="0" /></a><br /><br /><br /><div style="text-align: center;">Ha!!!!!!!!!!!<br /><br /></div>Gotcha...A break from the norm. So I have been cooking up a storm but have been rather lackadaisical about posting the recipes to the blog. *sigh* Forgive me...Hubby and I are working on a major project that requires time, energy, and finessing. The above title is an ode to our favorite snacks that tend to find their way into the kitchen while I am cooking. So snack on those while I compile the latest dishes!Anonymoushttp://www.blogger.com/profile/13636484655909304870noreply@blogger.com0tag:blogger.com,1999:blog-6697061261056557859.post-23662828565164328042009-07-30T21:38:00.002-04:002009-07-30T21:57:08.853-04:00Cheesy Bacon Mashed PotatoesSo I decided to develop some kind of mashed potato recipe that my dear husband would eat without complaining and sans the gravy. One thing that I have learned being a Southern girl is that we will put gravy on just about anything that can be doused so I am trying to break the hubby from that habit. We typically eat those mashed potatoes that come in those colorful bags that you just add milk or water too, but those are BORING so I took it back to when my mom would cook. She would make these wonderful mashed potatoes that still had chunks of potato in them......Lord it would make you want to smack her but we knew better than that. So after much debate I came up with this and it was a hit.<br /><br />ENJOY<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i.ehow.com/images/GlobalPhoto/Articles/4880364/CheesyMashedPotatoes-main_Full.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 307px; height: 204px;" src="http://i.ehow.com/images/GlobalPhoto/Articles/4880364/CheesyMashedPotatoes-main_Full.jpg" alt="" border="0" /></a><br />Cheesy Bacon Mashed Potatoes<br /><br />Ingredients<br />3-4 Russet Potatoes (at least 3 lbs)<br />6 Strips of Bacon or 1/2 bag of Bacon Pieces<br />1/2 cup of heavy cream<br />8 oz. of sharp cheddar cheese<br />1 tsp of salt<br />1/4 tsp fresh ground pepper<br />1/4 cup of chives<br />1/4 cup of sour cream<br />4 tbsp of butter<br /><br />Steps:<br /><ul><li>Peel your potatoes and place in a pot of boiling water with enough to cover the tops of the potatoes at least 1 inch. Add your salt to the pot as well. Bring to a boil and reduce heat to medium low and cook for about 20 minutes or until tender.<br /></li><li>If you are using bacon strips, go ahead and cook those until crisp. Be sure to drain them and crumble them. Set this aside until later.<br /></li><li>Once cooked, drained your potatoes and return to the pot.<br /></li><li>Add your pepper, cream, and a dash of salt and return your pot to the heat. As the potatoes heat, use a potato masher to incorporate the mixture fully. The mixture should be fluffy. Do this for about 5 minutes.<br /></li><li>Remove the mixture from the heat and immediately add the cheese, bacon, and sour cream to the mixture. Taste and season to your liking.<br /></li><li>Garnish with chives if you like and serve immediately!<br /></li></ul>POINTERS<br /><ul><li>Feel free to use bacon pieces from the salad section of the supermarket. They incorporate the same and sometimes you can find reduced sodium options. DO NOT USE BACON PIECES...that is not bacon....</li><li>Feel free to reduce the salt in the recipe or use a substitute.<br /></li><li>You don't technically need a masher. You can use a heavy spoon which will do the trick.<br /></li><li>Pre-cutting your potatoes into chunks will cut down on cook time as well.<br /></li></ul>Anonymoushttp://www.blogger.com/profile/13636484655909304870noreply@blogger.com0tag:blogger.com,1999:blog-6697061261056557859.post-65564264970607750842009-07-19T22:57:00.003-04:002009-07-19T23:16:52.836-04:00Caramel + Apples + Cheesecake = Yummy Goodness!!!<span style="font-family:georgia;">After spending a lazy week around the house that involved no cooking whatsoever unless you count heating up a BagelFul as cooking, I decided that I would whip out a cheesecake for the hubby since it was the last day of his vacation. So he requested a Caramel Apple Cheesecake concoction that I made a few months ago for Thanksgiving. Since he was going to handle the other part of dinner I focused solely on the dessert.</span> <span style="font-family:georgia;">I am sure that most people have seen cheesecake two ways. The first being the no bake kind that is really a no-brainer or the kind you bake that requires just a touch more effort. This is the latter but a much simpler version that does not require the use of a spring form pan. (If you don't know what that is don't worry about it). I am a cheesecake lover and figured I couldn't go wrong with those ingredients so here it is. Just a warning though...this is not one of my "original" recipes. I stole this from Paula "Butter Makes It Taste Better" Dean. She beat me to it.</span><br /><br /><br /><div style="text-align: center;">Caramel Apple Cheesecake<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHHYrwyXBB1SsU2kgQejkcVvm5qTniA-HxuOWAhSAaUvI6k2q7OtqmNxFcUyRSWxHgam6r5Z2LRl6Slw4LQonNNwnYdLE0O_OxLpeFgifIKl3HxzPC41yxBWaPPJrPXd6yCJOvhvkR-k/s1600-h/caramel+cheesecake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJHHYrwyXBB1SsU2kgQejkcVvm5qTniA-HxuOWAhSAaUvI6k2q7OtqmNxFcUyRSWxHgam6r5Z2LRl6Slw4LQonNNwnYdLE0O_OxLpeFgifIKl3HxzPC41yxBWaPPJrPXd6yCJOvhvkR-k/s320/caramel+cheesecake.jpg" alt="" id="BLOGGER_PHOTO_ID_5360375400816534546" border="0" /></a><br /><br />Ingredients:<br />1 9" Graham Cracker Pie Crust<br />1/4 Cup Caramel Topping<br />1/2 Cup Sugar<br />2 tsp vanilla extract<br />lemon juice to taste<br />1 can of apple pie filling<br />2 eggs<br />2 8 oz packages of cream cheese, softened to room temperature<br />1/4 cup crushed pecans or walnuts<br /><br />Steps:<br /><br /><ul><li>Preheat oven to 350 degrees<br /></li><li>In a large bowl combine cream cheese, sugar, and vanilla extract. Blend well until smooth.<br /></li><li>*NOTE* You can leave out the lemon juice if you like...if not then ->Add the lemon juice to the mixture. (You will want to taste the mixture often as you don't want to overpower it with lemon flavor)</li><li>Once you have the flavor you like set this aside and open your can of apple pie filling.<br />Spoon about 1/4 cup of the apples into the bottom of the graham cracker crust.<br />Set the rest of the can in the fridge to chill while the cake bakes.<br /></li><li>Go back to the cream cheese mixture and add your eggs, one at a time, until fully incorporated into the mixture.<br /></li><li>Pour your mixture in the graham cracker crust and smooth out.<br /></li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSIauwAPuLJELG1wv39so74ViMwR5wcAiIeqhP3nOBkL9iu8sBvMb2lJmI__DTDK9pAof92zo0hFFhDSnnLLr38x7lHKaLMqCgTLRiIOh197w1t9FP4DBAoKPwlmjLqZaazedCFosP6k/s1600-h/caramel+cheesecake+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfSIauwAPuLJELG1wv39so74ViMwR5wcAiIeqhP3nOBkL9iu8sBvMb2lJmI__DTDK9pAof92zo0hFFhDSnnLLr38x7lHKaLMqCgTLRiIOh197w1t9FP4DBAoKPwlmjLqZaazedCFosP6k/s320/caramel+cheesecake+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5360375954169337634" border="0" /></a><ul><li>Place in the oven for approximately 30-35 minutes or until firmly set in the center.<br /></li><li>Once done, remove from oven and allow to cool to room temperature.<br /></li><li>Once cool, take your apples and the caramel topping and place in a microwave safe container. Microwave in increments of 30 seconds or until you are able to mix the two together. Spread evenly over the top. </li><li>Take your crushed walnuts/pecans and sprinkle on top of the cheesecake and around the edges for decoration.<br /></li><li>Place in the fridge to chill completely and serve!<br /></li></ul>POINTERS<br />* The nuts are completely optional just in case you have an allergy or you don't like the flavor.<br />* Keep a close eye on this as it cooks. No one likes burnt cheesecake.<br />* 1/3 Less Fat Neufchatel Cheese, the low fat "cream cheese" just is not going to cut it here. I didn't like the consistency or the flavor it produced. Besides, this is dessert...let go of the calories for this one. ;)Anonymoushttp://www.blogger.com/profile/13636484655909304870noreply@blogger.com0tag:blogger.com,1999:blog-6697061261056557859.post-24374832369165221852009-06-27T13:56:00.000-04:002009-06-27T14:30:40.426-04:00Stuffed Shells!!! Without the icky poo ricotta!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpDJuAZfVI_pcf0zfi7GUz-z-l6p6U9oJNsaHVWEqTCLzCAI15E0vNi7_Ca3urGiu780LnT74ZbVkoNkwaX1u86dtT-q5K1cyAv9OBHBbU8vtCpvV3QnncLoogLGPPk3MSkzXlRu74dw/s1600-h/photo.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRpDJuAZfVI_pcf0zfi7GUz-z-l6p6U9oJNsaHVWEqTCLzCAI15E0vNi7_Ca3urGiu780LnT74ZbVkoNkwaX1u86dtT-q5K1cyAv9OBHBbU8vtCpvV3QnncLoogLGPPk3MSkzXlRu74dw/s320/photo.jpg" alt="" id="BLOGGER_PHOTO_ID_5352076215507220898" border="0" /></a><br />I tackled a recipe that I have always avoided because most of the stuffed shells I have seen have ricotta cheese. Now some people enjoy the taste of ricotta but I absolutely can not get down with the mushy stuff. So I set out to develop a recipe that included cheese, just not the ricotta kind. So alas I came up with my own and after nearly jumping in the oven because it smelled so delicious, I deemed it a success. DH doesn't eat much pasta but he ate a good bit of this. Hope you all enjoy!<br /><br /><br /><br />Stuffed Shells<br />Ingredients:<br />18-24 jumbo pasta shells<br />1 lb ground turkey or ground beef<br />1 jar (26 oz.) of your favorite spaghetti sauce<br />1/4 cup Italian style breadcrumbs<br />1 egg...beaten<br />1/2 cup of grated Parmesan cheese<br />8 oz mozzarella or Italian blend cheese<br />1 small diced onion<br />1 garlic clove... diced<br />8 oz can of tomato sauce<br /><br />Directions:<br /><br /><ul><li>Preheat oven to 400 degrees.<br /></li><li>Bring a nice size pot of water to boiling and add 18 to 24 jumbo shells to the water. Salt and bring back to a boil. Cook for about 12-14 minutes. DO NOT OVERCOOK -> this will cause the shells to rip apart.<br /></li><li>In the meantime brown your turkey/ground beef along with EVOO, one turn of the pan, with the onions and garlic. Break up into crumbles as the mixture cooks.<br /></li><li>In a large bowl, combine the mozzarella cheese, Italian bread crumbs, and the beaten egg. Set aside.<br /></li><li>Once the meat mixture is complete, drain, and combine with the mozzarella mixture being sure to incorporate all the ingredients well. The cheese will begin to melt which is fine.<br /></li><li>Drain your shells and allow to cool for just a bit.<br /></li><li>Combine your pasta sauce and tomato sauce together and pour about 1/4 of the mixture on the bottom of a 9 x 13 baking dish.<br /></li><li>Place your shells on top of the mixture and begin to stuff with the mozzarella mixture.<br /></li><li>Pour the remaining sauce on top of the shells, sprinkle with the parmesan cheese and back 20-25 minutes until bubbly!<br /></li><li>Take out and serve with salad! EnJoY!<br /></li></ul><br />Pointers:<br />1. You may incorporate some fresh herbs into your meat mixture or a dried Italian seasoning blend if you prefer.<br />2. This recipe freezes well~you can make it ahead of time and reheat when ever you need it!<br />3. Make sure to boil a few extra shells just in case some break.<br />4. If you have extra of the meat mixture, feel free to sprinkle this around the shells.<br />5. If you like ricotta cheese you can eliminate the mozzarella and add the ricotta instead.Anonymoushttp://www.blogger.com/profile/13636484655909304870noreply@blogger.com1tag:blogger.com,1999:blog-6697061261056557859.post-80159512241938043552009-06-21T08:56:00.000-04:002009-06-21T09:21:49.532-04:00Sloppy Joe's with class.....<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.foodnetwork.com/FOOD/2007/07/10/TM1507_sloppy_joe_di_maggios_med.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 263px; height: 169px;" src="http://img.foodnetwork.com/FOOD/2007/07/10/TM1507_sloppy_joe_di_maggios_med.jpg" alt="" border="0" /></a><br />Being that hubby and I made the switch to ground turkey instead of ground beef a few months ago, I have had to reinvent ways to make this tasty. For those of you who have never cooked with ground turkey, it is no doubt different. If you are looking for that lovely, slick grease that beef creates in the bottom of the pan, you won't find it! Its a fairly healthy option and it sits lighter in your system. So there is my unpaid service announcement for the wonders of ground turkey.<br /><br />Now on to the recipe!<br /><br />I decided to make Sloppy Joe's aka Manwich sandwiches...whatever you prefer. Now if you like the mix in the can go for it, but it gives me crazy heartburn so I decided to concoct my own variation sans the heartburn. So I hope you all enjoy it! Hubby loved it and quickly demolished....not ate....but killed three sandwiches so I must have hit something on the head here.<br /><br />ENJOY<br /><br /><br />Ingredients<br />1 tbsp extra virgin olive oil EVOO<br />1 lb of ground turkey or beef<br />14.5 oz can of tomato sauce<br />Salt and Pepper to taste<br />1 medium onion choped or diced (depends on how you like your onion's presentation)<br />3 tbsp light brown sugar (more or less to taste)<br />1 tbsp steak seasoning<br />1 tbsp chili powder<br />3 tbsp worcestershire sauce<br />1 pack of burger rolls<br />Cheddar Cheese for topping<br /><br />STEPS<br />1. Heat the EVOO on medium high heat and add the turkey or beef being sure to crumble it as it browns. Cook for until half way done and then add the onions. Cook until soft, about 5 to 6 minutes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMEZ2vBpqEu0wpEvEacaCXa_C3urZLcsScz7ZE6Q2GgC6VMFKWhgWI08ILaWdlhG9Bu1SfC7ueC6AuyLEIxJZyNwOa6mfY5Qb_5MPOM9mHpIVNA1iAUmyKDXwUk0mc-8MHYjFr9g6zKU/s1600-h/joe+dimaggios.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFMEZ2vBpqEu0wpEvEacaCXa_C3urZLcsScz7ZE6Q2GgC6VMFKWhgWI08ILaWdlhG9Bu1SfC7ueC6AuyLEIxJZyNwOa6mfY5Qb_5MPOM9mHpIVNA1iAUmyKDXwUk0mc-8MHYjFr9g6zKU/s320/joe+dimaggios.jpg" alt="" id="BLOGGER_PHOTO_ID_5349769135333034802" border="0" /></a><br />2. While the meat and onions are cooking, in a large mixing bowl combine the salt, pepper, all spices, tomato sauce, worcestershire sauce, and brown sugar. MIx until well incorporated. Taste to see if you want to add anything.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4aZvaqoeuS2sGwo0ntFKLCHU9dJJ3lzXGnhmdtfPui9pV3nDhgaNAxuoEicO1VmUHHhNZr6QBXE-Vf-6zG99FKaN5qWYP1om-HSxEfUnbhKwwS75VsWwCsF0fZMTzCqsAMmfvxPyF3M/s1600-h/joe+dimaggios+sauce.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio4aZvaqoeuS2sGwo0ntFKLCHU9dJJ3lzXGnhmdtfPui9pV3nDhgaNAxuoEicO1VmUHHhNZr6QBXE-Vf-6zG99FKaN5qWYP1om-HSxEfUnbhKwwS75VsWwCsF0fZMTzCqsAMmfvxPyF3M/s320/joe+dimaggios+sauce.jpg" alt="" id="BLOGGER_PHOTO_ID_5349769356261956178" border="0" /></a><br /><br />3. If using beef, drain your meat from the grease and return to pan. If using turkey you do not need to drain unless you want to.<br />4. Pour the sauce over the meat and simmer for 5-7 minutes to combine the flavors.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRFh9qgnoFZ6WdLsNFqp9CBbomSIcCT6dzaN0YT54kOjGXGgZgGpUfMcjdj9GUB7e35KcaIkos7UoZGXOk4BJpyiF64zlViueIjjLHj3U4ymL7e0aEdRd5WG2LyAm7ekFpWsVVieMirI/s1600-h/finished+joe+dimaggios.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRFh9qgnoFZ6WdLsNFqp9CBbomSIcCT6dzaN0YT54kOjGXGgZgGpUfMcjdj9GUB7e35KcaIkos7UoZGXOk4BJpyiF64zlViueIjjLHj3U4ymL7e0aEdRd5WG2LyAm7ekFpWsVVieMirI/s320/finished+joe+dimaggios.jpg" alt="" id="BLOGGER_PHOTO_ID_5349769545509511154" border="0" /></a><br />5. When ready to serve, place on buns, top with cheddar cheese and ENJOY!<br /><br />Pointers<br />No pointers for this one other than the more brown sugar, the sweeter the sauce. You may need to adjust to your liking.Anonymoushttp://www.blogger.com/profile/13636484655909304870noreply@blogger.com0tag:blogger.com,1999:blog-6697061261056557859.post-88028700109437671832009-05-19T21:48:00.000-04:002009-05-19T22:06:06.909-04:00Rosemary Garlic Potatoes....Throwing this in the mixAfter making the meatloaf, I had to go back to tradition and prepare a potato side to go along with it. After hearing how delicious rosemary is, I decided on a simple preparation for the potatoes. This is a really simple one, even though I am not really sure if children will really go for it. The rosemary adds an interesting flavor that does not mesh well with ketchup. Now I must admit, this one did not quite hit the mark with hubby or I but its worth a shot.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.gourmet.com/images/recipes/2009/01/rs-leftovers-rosemary-garlic-roaspotatoes608.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 309px; height: 205px;" src="http://www.gourmet.com/images/recipes/2009/01/rs-leftovers-rosemary-garlic-roaspotatoes608.jpg" alt="" border="0" /></a><br />Ingredients:<br />3-4 baking potatoes, cut into long spears or into cubes (you can add more or less depending on the size of your family)<br />1/2 tsp of salt<br />1/2 tsp of black pepper<br />1 tsp of rosemary<br />1/3 cup of olive oil (this depends on your liking)<br />1-2 fresh garlic cloves minced or 1/2 tsp of jarred minced garlic<br /><br />Steps:<br /><ul><li>Preheat oven to 375 degrees<br /></li><li>Combine your potatoes, salt and pepper, rosemary, garlic, and olive oil in a large bowl. Toss until all potatoes are evenly coated with olive oil and rosemary.<br /></li><li>Place on a lightly sprayed baking sheet and spread evenly. The potatoes should have room to cook without over lapping.<br /></li><li>Cook for 30 minutes. Rotate and turn your potatoes so that they can cook evenly.<br /></li><li>Return to oven and cook for an additional 15-30 minutes dependent on how you like your potatoes and how brown you want them to be. The longer the cook, the browner and crispier.<br /></li><li>Once done, remove from oven and toss with a splash of olive oil and salt and pepper to taste.<br /></li></ul>POINTERS:<br /><ul><li>Certain kinds of potatoes take forever and a day to cook. If you want to cut the cooking time, you can preboil the potaotes for 5-8 minutes to speed the process.<br /></li><li>Experiment with your herbs. You can easily use any herb or blend you like.<br /></li><li>Check your potatoes with a fork or knife to check for doneness.<br /></li></ul>Anonymoushttp://www.blogger.com/profile/13636484655909304870noreply@blogger.com0tag:blogger.com,1999:blog-6697061261056557859.post-66960865759198333772009-05-19T21:19:00.000-04:002009-05-19T21:40:51.622-04:00Meatloaf??? Can we make it modern and easier?Ahem.....It's been a while since I updated for just one reason...Lately...I have been absent from the kitchen other than eating Activia yogurt which I buy and drinking coffee. Alas last night I decided that it was time to get back in the swing of things.<br /><br />As a kid growing up I remember my mom making meatloaf every now and then. Let me preface by saying that I DO NOT care for onions or an entire bottle of ketchup on top. Of course this was served with mashed potatoes which made it a little bit better to tolerate. After trying to figure out how I could make this taste better and without all the work of having a loaf of actual meat. So below I introduce my version of the traditional meatloaf which is much easier to make and kid friendly.<br /><br />Enjoy<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.fredericknewspost.com/sections/blogs/photos/small_Kraft%20Mini%20meatloaves.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 250px; height: 166px;" src="http://www.fredericknewspost.com/sections/blogs/photos/small_Kraft%20Mini%20meatloaves.jpg" alt="" border="0" /></a><br />YIELD - About 10 "muffins"<br />Ingredients:<br />1 lb of Ground Turkey or Ground Beef<br />1 box of Stouffers or Store Brand Stuffing Mix - Cornbread Flavor is great!<br />Salt and Pepper to taste<br />Ketchup<br />1/4 cup of shredded cheese (cheddar or blended cheese)<br />1/4 tsp Italian Seasoning (this can be substituted with whatever herb blend you like)<br />1 cup of water<br /><br />Steps<br /><br /><ol><li>Preheat oven to 350 degrees. <br /></li><li>Grease the insides of a muffin pan LIBERALLY if you are using ground beef as it creates it own grease. Apply a little bit more if using ground turkey as it has little to no fat at all. This will prevent the mini meatloaves from sticking to the insides. <br /></li><li>In a large bowl combine your ground beef/ground turkey, the dry stuffing mix, salt and pepper, seasoning blend, and water. Mix well until fully combined.<br /></li><li>Spoon the mixture into the muffin tins leaving a small amount of room for them to grow.</li><li>Once all of the mixture is in the pans put a dollop of ketchup on top and spread evenly. <br /></li><li>Place in the oven at 350 degrees. For the ground beef cook until done, about 20-25 minutes. For the ground turkey cook until done, about 15-20 minutes. The ground turkey will cook faster.<br /></li><li>During the last 5 minutes of cooking place the cheese on top and cook until melted and slightly bubbly. <br /></li><li>Once done let rest for about 5 minutes. They will be really hot. <br /></li></ol>POINTERS:<br /><ul><li>You can use any flavor of stuffing you like. <br /></li><li>DO NOT add too much water. Eyeball it and use your best judgment. You want just enough to wet the stuffing mix.<br /></li><li>Keep and eye on the muffins. The last thing anyone wants is dry meatloaf. </li><li>Feel free to add additional cheese both to the mixture and/or on top. <br /></li><li>Serve with ketchup for the kiddies! They love that they are "muffins" and enjoy the dunking....you might too :)</li></ul>Anonymoushttp://www.blogger.com/profile/13636484655909304870noreply@blogger.com0tag:blogger.com,1999:blog-6697061261056557859.post-47788367306191286342009-04-09T10:52:00.000-04:002009-04-09T11:13:03.315-04:00Grownup Macaroni and Cheese with a Twist<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://z.about.com/d/pittsburgh/1/I/K/5/cheeseburgermac.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 198px; height: 168px;" src="http://z.about.com/d/pittsburgh/1/I/K/5/cheeseburgermac.jpg" alt="" border="0" /></a><br />After deciding one day that I absolutely wanted Cheeseburger Macaroni for brunch, I set out on a Google journey to find a grownup version of said recipe. Most of these recipes call for the basics of macaroni noodles, hamburger, and Velveeta cheese which might I add is NOT cheese at all. It doesn't even require refrigeration therefore it can't be cheese...can it? With the basic recipes eliminated that require just those three ingredients, I found a fabulous one that had a little bit of a grownup flair and at the end of cooking a grown up taste. It took all of about an hour to complete from start to finish so for busy moms this would be a great recipe to try.<br /><br />Enjoy<br /><br /><span style="color: rgb(153, 153, 255);">Ingredients Needed:</span><br />1 box of Elbow Macaroni - Feel free to substitute a fun shape for the kids<br />1 medium onion<br />2-4 garlic cloves - fresh garlic tastes best....garlic salt/powder not so much<br />1 lb hamburger or lean ground turkey<br />3 cups finely shredded cheese - You can use cheddar, mexican blend, italian blend, whatever you prefer<br />1 can of cream of mushroom soup<br />1/2 cup of milk<br />salt and pepper<br />1/8 tbsp basil - you can use dried if you wish<br />1/3 cup dry bread crumbs<br />1 tbsp melted butter<br /><br /><span style="color: rgb(153, 153, 255);">Steps for Cooking</span><br /><ul><li>Preheat oven to 375<br /></li><li>Finely chop your medium onion and garlic cloves</li><li>Brown your hamburger/turkey, adding the onion and garlic to the pan. Salt and Pepper.<br /></li><li>Meanwhile boil water for your pasta. Once the water comes to a rolling boil, drop your pasta and cook.</li><li>Once meat is cooked completely, drain and set aside. Do the same with the pasta.<br /></li><li>In a large bowl combine the cream of mushroom soup, basil, salt and pepper, milk and 1 cup of the shredded cheese. Mix well.</li><li>Gently fold in your hamburger/turkey meat and the elbow macaroni.<br /></li><li>When this is folded in, add the remaining cheese. Mixture will be thick.<br /></li><li>Transfer mixture to a buttered 13 x 9 casserole dish.<br /></li><li>Combine 1 tbsp of MELTED butter with 1/3 cup of dry bread crumbs and crumble on top of casserole.<br /></li><li>Cook on 375 until bubbly and browned on the top, 20-35 minutes.<br /></li></ul><span style="font-style: italic;"><span style="font-weight: bold;"><span style="color: rgb(153, 153, 255);">WORDS OF WISDOM </span><br /></span></span><ol><li>Feel free to use ground turkey for a lighter version and taste. This will cut down on unnecessary fats.<br /></li><li>Adjust the amount of garlic and onion to your liking.<br /></li><li>Ground Turkey tends to need more help in the seasoning department.<br /></li></ol>Anonymoushttp://www.blogger.com/profile/13636484655909304870noreply@blogger.com0tag:blogger.com,1999:blog-6697061261056557859.post-24164897359043877432009-04-08T16:20:00.000-04:002009-04-09T11:12:23.285-04:00Pork....Bacon....Recipe for greatness!!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://z.about.com/d/southernfood/1/0/X/d/2/pork-loin-bacon-3.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 500px; height: 421px;" src="http://z.about.com/d/southernfood/1/0/X/d/2/pork-loin-bacon-3.jpg" alt="" border="0" /></a><br /><br /><span style="font-style: italic; font-weight: bold; color: rgb(255, 255, 255);font-family:trebuchet ms;" ><span style="color: rgb(0, 0, 0);">A</span><span style="color: rgb(0, 0, 0);">fter much thought I decided to tackle the task of the Pork Loin. Now most of us think of this as the thing in the plastic wrap that is doused in peppercorn, teriyaki, or lemon pepper seasoning. Well I have tried those and haven't found one that was appealing. Peppercorn tastes like turning up a pepper grinder and eating the balls. Teriyaki is self explanatory and Lemon Pepper tastes like eating lemon rinds. So I found this delicious piece of pork goodness and decided to use what ingredients I had on hand and came up with a Maple Bacon Wrapped Pork Lion with dipping sauce. This was an instant hit with the hubby! There are a few steps to the process but its well worth it for a great Sunday dinner. </span></span><br /><span style="color: rgb(102, 102, 204);">Ingredients needed for Pork Loin Cooking:</span><br /><ul><li>Pork Lion - You can go as large or small as you need. DO NOT BUY PORK SIRLOIN. This does not cook up well and the meat tends to be tough. </li><li>One bottle of Maple Syrup - Dark Amber is the best.<br /></li><li>Salt and Pepper to season and taste</li><li>Package of Bacon - You can use thick cut, hickory smoked, applewood...your preference</li><li>Italian Seasoning</li><li>Bay Leaves</li><li>1 garlic clove minced<br /></li></ul><span style="color: rgb(153, 153, 255);">Ingredients for Brine</span><br /><ul><li>Large Bowl for Cool Water - you will immerse the Pork Loin in this before cooking<br /></li><li>1/3 cup of salt</li><li>1/3 cup of pepper</li><li>4 garlic cloves rough chopped</li><li>1/4 cup of Italian seasoning<br /></li><li>1/4 cup Dark Amber Maple Syrup </li></ul><span style="color: rgb(153, 153, 255);">Ingredients for Dipping Sauce </span><br /><ul><li>1/3 Cup of cornstarch<br /></li><li>Remnants of Pork Loin after cooking, skimming the fat from the remnants.</li><li>1/3 cup of maple syrup<br /></li></ul><span style="font-weight: bold; color: rgb(51, 51, 153);">Steps for Brineing </span><br />This is done to increase the tenderness of the meat. You can place the loin into brine for up to 24 hours. The tougher the cut of meat the longer the soak time.<br /><br />***Most things you will read say to immerse your loin in brine for a minimum of 8 hours. Feel free to do this if you wish. I placed mine in the brine for a little under 4 hours and it turned out juicy!<br /><br />Combine cool water, salt, pepper, garlic, and seasoning in a large enough bowl to cover the meat. Cover and place in the fridge for up to 24 hours.<br /><br /><span style="font-weight: bold; color: rgb(51, 51, 153);">Steps for Cooking</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOCGomFjPaxISpgsjE_aa3MTUyehmFuULGKPi3Pr3iwPCsO7lZYn5i3tU2DYlyyJywe5HPZcf2AW8nR5hR34mdzWV0m290vvMIpG56tGdDE33YG_Vq-2BKL7g2sJ_QJIF_kRl948kgtA/s1600-h/download+2.htm"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOCGomFjPaxISpgsjE_aa3MTUyehmFuULGKPi3Pr3iwPCsO7lZYn5i3tU2DYlyyJywe5HPZcf2AW8nR5hR34mdzWV0m290vvMIpG56tGdDE33YG_Vq-2BKL7g2sJ_QJIF_kRl948kgtA/s320/download+2.htm" alt="" id="BLOGGER_PHOTO_ID_5322426553065397490" border="0" /></a><br /><br /><br /><ul><li>Preheat oven to 375 degrees.<br /></li><li>Remove your loin from the brine solution and pat dry. Sprinkle with pepper. NO salt.</li><li>Spray a cooking pan/dish to keep the loin from sticking. Place the loin on the sheet.<br /></li><li>Take your seasoning and rub onto meat being careful to spread it evenly.<br /></li><li>Take your Maple Syrup, at least 1/3 cup and brush onto the meat. You can use more or less depending on the strength of your syrup and how you want it to taste.<br /></li><li>Lay your bay leaves on the top of the meat. 3-4 leaves are sufficient.</li><li>Spread your garlic on sparingly. More or less depending on how much you like.<br /></li><li>Open your bacon and lay crosswise atop the meat. Do not layer them too much as they wont cook evenly. About a half pack will suffice.</li></ul><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwMVwxcrxPJAIKJREqJ-djaUWyDflMnVgf6ppKoofteJpSvjXJXLR7763S6u5snvn8N7_Mg4LzaBZaxRD0OhgXfTTIRDfeYpQAlpIvygidfOyYwHUqqj47dGF5fmN4kA0xnp3g5b8dLf8/s1600-h/download.htm"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwMVwxcrxPJAIKJREqJ-djaUWyDflMnVgf6ppKoofteJpSvjXJXLR7763S6u5snvn8N7_Mg4LzaBZaxRD0OhgXfTTIRDfeYpQAlpIvygidfOyYwHUqqj47dGF5fmN4kA0xnp3g5b8dLf8/s320/download.htm" alt="" id="BLOGGER_PHOTO_ID_5322426342467235794" border="0" /></a><ul><li>Finish off with another brush of maple syrup. </li><li>Place in oven for about an hour and a half or until an instant read thermometer reads 140 degrees in the thickest part of the meat. </li><li>When pork loin is finished remove from oven and let rest for 5-10 minutes.</li></ul><br /><br /><span style="font-weight: bold; color: rgb(51, 51, 153);">Steps for making Dipping Sauce </span><br /><ul><li>Combine pork loin remnants and cornstarch on medium heat along with maple syrup. Cook until it begins to thicken. </li></ul><br /><span style="font-size:100%;"><span style="font-style: italic;"><span style="font-weight: bold;">WORDS OF WISDOM<br /></span></span></span><ul><li>DO NOT BUY PORK SIRLOIN....IT WILL NOT COME OUT AS WELL<br /></li><li>LOOK IN YOUR SUPERMARKETS ETHNIC/MEXICAN SECTION. THEY OFTEN SALE HIGH QUALITY HERBS AND SEASONINGS AS CHEAP AS 99 CENTS.<br /></li><li>DIFFERENT BRANDS OF MAPLE SYRUP TASTE DIFFERENT. FIND THE ONE YOU LIKE.<br /></li><li>REMOVE THE BAY LEAVES BEFORE YOU EAT THE MEAT. THEY DO NOT TASTE GOOD :)<br /></li></ul>Anonymoushttp://www.blogger.com/profile/13636484655909304870noreply@blogger.com0tag:blogger.com,1999:blog-6697061261056557859.post-6503480694659631392009-04-08T16:14:00.000-04:002009-04-08T16:19:42.022-04:00Give me some time to introduce myselfFirst on foremost welcome to my blog. This is for anyone who is starting out the process of learning to cook after years of having your mother do it for you! I think most people go through the process of learning to make something other than Hamburger Helper and Ramen Noodles, staples in the typical life of a college student. Upon marrying my one and only it became increasingly evident that cooking was no longer optional. In order to live out the death do us part section of the vows, I had to first muster enough courage to not kill him with the meals. He will say the fist year we lived together it was an endless cycle of Hamburger Helper meals, hamburger patties, and spaghetti. NOTE the strong occurance of hamburger. So with that said....I have been slowly learning and adding to my arsenal of recipes with the help of Rachael Ray and Kraft Foods. <br /><br />Feel free to take the recipes you find here and try them in your own home!!!!Anonymoushttp://www.blogger.com/profile/13636484655909304870noreply@blogger.com1