tag:blogger.com,1999:blog-7404412491961967572024-03-12T21:58:40.625-07:00The Amorous CookSharing My Favorite Food Recipe's to the World!mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-740441249196196757.post-65958843191811062762012-09-16T10:26:00.001-07:002012-09-16T10:28:08.011-07:00Healthy Apple Crisp<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5zKoxxn_n39zA91N1uFDQ_0Nbamj9WYgVuWjiVA2ib1UPRF3VTg3zowkqRIkHoUPfQSlUWd2lxF4JJ8y0z-bpWWI1eMoYSmg5F7IpOqCqNhwM7cVwQt56rEgtPBUq3MMNhYZpROExBY/s1600/284283_10152118166440201_1003125424_n.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="267" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX5zKoxxn_n39zA91N1uFDQ_0Nbamj9WYgVuWjiVA2ib1UPRF3VTg3zowkqRIkHoUPfQSlUWd2lxF4JJ8y0z-bpWWI1eMoYSmg5F7IpOqCqNhwM7cVwQt56rEgtPBUq3MMNhYZpROExBY/s320/284283_10152118166440201_1003125424_n.jpg" /></a></div>
<b>Ingredients for filling:</b>
1 Fresh Orange Juiced
4 Medium Apples peeled and chopped (4 servings)
1 teaspoon of cinnamon
1 teaspoon of vanilla extract
<b>Ingredients for topping:</b>
1/2 teaspoon of fresh orange zest
1/2 cup buckwheat flour
1/2 cup quick oats
3 tablespoons wheat germ
3 tablespoons ground flax
3 tablespoons agave nectar to help form crumb
3 teaspoons or more as needed of cold coconut oil to form crumbs
<b>Directions:</b> <i>Heat oven to 325 degrees. In a bowl whisk together orange juice, cinnamon, and vanilla extract. Place chopped apples in a medium size baking dish (too big of a baking dish will dry out apples! Make sure the apples pile at least 2 inches high) and pour liquid mixture over it. Stir the apples until they are well coated.
In another bowl, place all the dry ingredients for the topping into a bowl. Pour in agave nectar. Spoon cold coconut oil over and stir until you get a crumbly mixture. Evenly, place crumb mixture onto the apples with a spoon. Place baking dish into the oven for 1 1/2 hours. Test to see if the apples underneath are soft. If so, take it out and let cool for 15 minutes. Enjoy with a scoop of your favorite vanilla icecream or alone! :)</i>
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mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com0tag:blogger.com,1999:blog-740441249196196757.post-56878701193403791762012-09-16T09:39:00.000-07:002012-09-16T09:39:52.075-07:00Homemade Apple Butter<div class="separator" style="clear: both; text-align: center;">
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I haven't blogged in soo long! I am getting very experimental in the kitchen again trying to find ways to make new healthy dishes along with revamping the old ones using healthier and cleaner ingredients. So stay tuned! I am going to try my best to post recipes often again! I promise :)
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Yesterday, My fiance and I took our nieces apple and pumpkin picking at Eastmont Orchards in Colts Neck, New Jersey. It was so much fun! I recommend taking children there. They are free to run everywhere & get to experience what it is like to pick apples straight from a branch. We all enjoyed the cool crisp weather and even some fresh Apple Cider. My three year old neice summed up the experience well when she said <i>"This is the best Halloween ever!"</i>. LOL </div>
So what to do with all these apples? Apple Butter and Apple Crisp! My next post will provide you with the recipe for my healthy version of Apple Crisp. For this recipe, you will need a crockpot. </div>
<b>Ingredients:</b>
3 chopped medium sized apples (any red kind with a soft flesh. I used a mix of ida red apples & jonathan apples)
4 tablespoons of agave nectar
1 1/2 tablespoons of cinnamon
1/2 teaspoon of nutmeg
1 pinch of sea salt
<b>Directions:</b> Mix all the ingredients in the crockpot and cook on low heat until apples begin to disintegrate. For me, it took a little over 2 hours so it depends on the heat of your crockpot. You def have to keep an eye on it every couple of minutes after the first hour. Once complete, place the mixture in a blender while hot and blend til smooth. Let it cool, and place into an airtight container in the fridge. Enjoy it on pancakes, toast, pork, or even dip your baked sweet potato fries into them! Whichever way, ENJOY your homemade Apple Butter!</div>
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mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com0tag:blogger.com,1999:blog-740441249196196757.post-37690350507521944542011-04-11T10:03:00.000-07:002011-04-11T10:06:39.087-07:00Whole Wheat Linguine with White Wine Seafood Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKSpCeggOydFn9ZHN28UJyolffkBxV0Dwuu_M9ZVSwQsLsB5_6AK6izXwv07SQUGjg-SPhNVT2gTS7xsdJGNKOPWRj2yIrMNvIU4Kh0WXo226A-SONQ4_RmveEtU3-irM4H7QZCKlEjA/s1600/SDC10977.JPG" imageanchor="1" style=""><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKSpCeggOydFn9ZHN28UJyolffkBxV0Dwuu_M9ZVSwQsLsB5_6AK6izXwv07SQUGjg-SPhNVT2gTS7xsdJGNKOPWRj2yIrMNvIU4Kh0WXo226A-SONQ4_RmveEtU3-irM4H7QZCKlEjA/s320/SDC10977.JPG" /></a></div><br />
Do you need an idea on what to cook for your guest tonight? Do you love shrimp, clams, and pasta? If so, this Italian seafood dish is it! This is a great meal to entertain family and friends with. I promise you this dish will make everyone feel like their dining at a 5-star restaurant. Pair it with some red or white wine of your choice, toast up some garlic bread, and toss a light salad for a complete meal. You'll have your guest begging you for the recipe at the end of the night!<br />
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I chose to use whole wheat pasta here because I think its a great substitute for the regular. It taste just as good, and it is healthy! Eating whole wheat pasta is a reat way to add fiber into any pasta dish. <br />
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Ingredients:<br />
1 can of chopped clams in clam juice<br />
2 tablespoons of tomato puree<br />
1 can of crushed tomato sauce<br />
2 tablespoons of fresh grated parmesan cheese<br />
1 cup of white wine<br />
1 cup of chopped onions<br />
1 dozen of farm raised clams rinsed<br />
1 1/2 cups of shrimp with tail (deveined-not cooked)<br />
5 cloves of chopped garlic<br />
1/3 cup of chopped parsley<br />
4 tablespoons of EVOO<br />
salt & pepper to taste<br />
1 box of whole wheat linguine <br />
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Directions:<br />
In a medium sauce pan, heat EVOO. Add onions and a pinch of salt & pepper. Sautee until translucent. Add in garlic, tomato puree, juice of one can of chopped clams, and wine. Mix well and let the wine burn off its alcohol for 3 minutes. Add in the can of tomato sauce and 2 tablespoons of fresh grated parmesan cheese. Mix well. Then add in fresh clams. Cover with lid until clam shells start to open slightly. Add in chopped clams and shrimp. Mix well and cover with a lid until shrimp is pink and clam shells are open. Turn heat off and begin to boil your pasta water. Be sure to salt your water and not to add in the linguine until the water is boiling. Cook for the time the box directs you to. Strain and place linguine in a deep dish in which you will be serving with. Add some of the sauce to the linguine and toss. Place the rest of the sauce with the seafood over the linguine and serve with fresh chopped parsley over it. Buon Appetito!<br />
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Serve with some extra grated Parmesan cheese, warm toasted garlic bread, a light tossed salad, and some more wine!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv58LaOG3VdWOibh3Gt2PIzbwLRQJu7G89DpSOxDy8numYXOhkmm9N08fkzGpT6vQQSDGktZIGek1C4E-Q0-lKNR1tsafFT4Yl-y1EX1dvyPPkQBJ0infvQupp5HEbm0Ltlm5G2D8dey8/s1600/sig.bmp"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 219px; height: 114px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv58LaOG3VdWOibh3Gt2PIzbwLRQJu7G89DpSOxDy8numYXOhkmm9N08fkzGpT6vQQSDGktZIGek1C4E-Q0-lKNR1tsafFT4Yl-y1EX1dvyPPkQBJ0infvQupp5HEbm0Ltlm5G2D8dey8/s320/sig.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5498938853858903490" /></a>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com2tag:blogger.com,1999:blog-740441249196196757.post-72206315244947699532011-04-11T06:32:00.000-07:002011-04-11T06:48:15.587-07:00Joe's Stone Crab's Famous Key Lime Pie- using 1 shortcut<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6-mQAo5x2ShGh3_fniXdhPoUoHKrx__jcvIA5nHtQdKgTNx2wDNMuJCT6migtZiJs7wcgdqMpYPKZNLBrQBtjSfidDfqFFUKIJgtM2rIs-AwMpm_nNqcrl1pCfA2FmjINGtjibR-0KI/s1600/SDC10873.JPG" imageanchor="1" style=""><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE6-mQAo5x2ShGh3_fniXdhPoUoHKrx__jcvIA5nHtQdKgTNx2wDNMuJCT6migtZiJs7wcgdqMpYPKZNLBrQBtjSfidDfqFFUKIJgtM2rIs-AwMpm_nNqcrl1pCfA2FmjINGtjibR-0KI/s320/SDC10873.JPG" /></a></div>HAPPY 1 YEAR ANNIVERSARY!!<br />
Hello everyone!! I have missed my blog so much! It has officially been one year since I first started this blog! Here's a big 'Thankyou' to all my visitors who keep my blog ALIVE! So there is no better way, in my opinion, to celebrate than with a big piece of Key Lime Pie!!! Joe's Stone Crab's Famous Key Lime Pie, that is, with one small shortcut- premade graham pie crust. Trust me, IT IS DELICIOUS!!!<br />
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Ingredients for filling:<br />
3- egg yolks<br />
1 1/3 tsp- Grated zest of two lime<br />
1- 14oz can of sweetened condensed milk<br />
2/3 cup- freshly squeezed lime juice.<br />
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Directions for filling:<br />
In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. (Using a hand mixer is totally fine-that's actually how I made it.) Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving this AMAZING PIE.<br />
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I recommend this pie in the warmer months. Super REFRESHING!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv58LaOG3VdWOibh3Gt2PIzbwLRQJu7G89DpSOxDy8numYXOhkmm9N08fkzGpT6vQQSDGktZIGek1C4E-Q0-lKNR1tsafFT4Yl-y1EX1dvyPPkQBJ0infvQupp5HEbm0Ltlm5G2D8dey8/s1600/sig.bmp"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 219px; height: 114px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv58LaOG3VdWOibh3Gt2PIzbwLRQJu7G89DpSOxDy8numYXOhkmm9N08fkzGpT6vQQSDGktZIGek1C4E-Q0-lKNR1tsafFT4Yl-y1EX1dvyPPkQBJ0infvQupp5HEbm0Ltlm5G2D8dey8/s320/sig.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5498938853858903490" /></a>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com0tag:blogger.com,1999:blog-740441249196196757.post-39354509922407600532010-12-29T14:53:00.000-08:002010-12-29T15:11:31.024-08:00Simple Tomato Soup with Garlic Croutons<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr9EgATul2je7aX85i9I_qubZIPtRTPJ8SueUyxg_Q42FLXEA5YgigyRZ7lnr6lkJBHgY8t55mHbOjdrZ-wnrG6Z9ZneJ1LiLsVLI4-3k8lS-sQlCU9KIdhQu0_ZROLZV5MZu5p3ru8VE/s1600/SDC10967.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr9EgATul2je7aX85i9I_qubZIPtRTPJ8SueUyxg_Q42FLXEA5YgigyRZ7lnr6lkJBHgY8t55mHbOjdrZ-wnrG6Z9ZneJ1LiLsVLI4-3k8lS-sQlCU9KIdhQu0_ZROLZV5MZu5p3ru8VE/s320/SDC10967.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5556241216867979794" /></a><br /><br />Ingredient:<br />4 tablespoons (1/2 stick) butter<br />2 tablespoons olive oil<br />1 medium onion, chopped<br />salt and pepper<br />pinch of red pepper flakes<br />1/4 cup all-purpose flour<br />3 tablespoons tomato paste<br />4 sprigs fresh thyme<br />2 cans (14 1/2 ounces each) reduced-sodium chicken broth<br />2 cans (28 ounces each) whole peeled tomatoes in juice<br />1 teaspoon of dried basil<br /><br />Directions:<br />In a medium size saucepan or Dutch oven, melt butter over medium heat; add oil, red pepper flakes, and onion. Season with salt and pepper. Cook until onion is translucent, about 5 minutes. Stir in flour and tomato paste; cook 1 minute. <br />To saucepan, add thyme, broth, and tomatoes, breaking up tomatoes with your fingers. Bring to a boil; reduce heat and simmer, 30 minutes. (Remove thyme sprigs before blending.) <br />Using an immersion blender, puree soup in pot, leaving a fair amount of the tomatoes in chunks. Or, working in several batches, puree half or all of the soup (if you want to have a smooth consistency) in a conventional blender until smooth; return to pot. Season with salt and pepper if needed. Serve hot with garlic croutons on top and grated Parmesan cheese. <br /><br />Directions for Garlic Croutons:<br />Over medium heat, spray a non tick pan with olive oil. Add in chopped white bread or small Portuguese roll. Spray bread with olive oil spray and dust with a little bit of garlic powder and salt. Toss bread constantly over heat until golden brown.mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com2tag:blogger.com,1999:blog-740441249196196757.post-51314505993651652332010-12-29T14:44:00.000-08:002010-12-29T14:49:46.966-08:00Martha Stewarts Chewy Chocolate Chip Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis1PVSbdTFjGu8kUt7h6y2VAarB3I4Zpyu3TjlZrDlNWLc0xESW4LJ4cPtT5Uhae-HQnGdRON70i83Zq5QChdrl5h43B8GV3jmab_drp9RCf1MflChr-W-sQ0iNjG53Ra4QhE86WZY_HI/s1600/SDC10947.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis1PVSbdTFjGu8kUt7h6y2VAarB3I4Zpyu3TjlZrDlNWLc0xESW4LJ4cPtT5Uhae-HQnGdRON70i83Zq5QChdrl5h43B8GV3jmab_drp9RCf1MflChr-W-sQ0iNjG53Ra4QhE86WZY_HI/s320/SDC10947.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5556239104932832370" /></a><br /><br />These are, by far, the best chocolate chip cookie recipe ever. I was so excited to finally come across a great recipe just in time for Christmas this year and of course I want to share it with the rest of you! :D<br /><br />Makes about three dozen cookies!<br /><br />Ingredients:<br />2 1/4 cups all-purpose flour<br />1/2 teaspoon baking soda<br />1 cup (2 sticks) unsalted butter, room temperature<br />1/2 cup granulated sugar<br />1 cup packed light-brown sugar<br />1 teaspoon salt<br />2 teaspoons pure vanilla extract<br />2 large eggs<br />2 cups (about 12 ounces) semisweet and/or milk chocolate chips<br /><br />Directions:<br />1.Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips. <br />2.Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. <br />3.Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com0tag:blogger.com,1999:blog-740441249196196757.post-64303942974039219022010-12-29T14:19:00.000-08:002010-12-29T14:44:17.205-08:00Spinach, Potato, Onion, Bacon Frittata with grated Parmigiano-Reggiano<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioiNeUXnqug3UZjk90TH2qU4rBWNKI1zOLsz1DE4oVjVFQVUMFlJP39g8OAg_xZTqCr-EdlY7tOO3xWKmbp_Mqn1DWe4drxOV8ATt2rIVrKYiC7yWCHONngL9IUW84e6cwp4uTLjyBLzo/s1600/SDC10956.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioiNeUXnqug3UZjk90TH2qU4rBWNKI1zOLsz1DE4oVjVFQVUMFlJP39g8OAg_xZTqCr-EdlY7tOO3xWKmbp_Mqn1DWe4drxOV8ATt2rIVrKYiC7yWCHONngL9IUW84e6cwp4uTLjyBLzo/s320/SDC10956.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5556238720828991138" /></a><br />Ingredients:<br />1 box frozen spinach thawed. Squeeze spinach in paper towel to remove excess water.<br />6 bacon strips chopped <br />1 medium onion diced<br />10 small yukon gold potatoes sliced thinly<br />7 large eggs <br />2 tablespoons of olive oil<br />1 grated garlic clove <br />salt & pepper to taste<br /><br />Directions:<br />On medium heat render chopped bacon in a large non stick skillet. Once bacon is browned remove bacon onto a dish layered with paper towels. Add 2 tablespoons of Olive Oil to bacon fat and add in diced onions along with a pinch of salt and pepper. Once onions start to become soft, mix in the potatoes and lower the flame to low. Cover the skillet with a lid and allow the potatoes to steam for 7-10 minutes. In a bowl, beat eggs with a pinch of salt and pepper and set aside. Add in spinach and cover again with a lid for another 7-10 minutes. Make sure you mix the spinach in well. Add in the bacon pieces that you cooked earlier to the mixture. Add eggs to the skillet and bring the heat back to medium. Add finely grated cheese to the top. Cook on stove top for 10 minutes and transfer to a 350 degree heated oven for 30-45 minutes or until the top is browned and the center is firm.<br /><br />This recipe does not contain milk like many other recipes call for. I personally do not like milk and find this recipe to be good without it. You can also add any type of cheese into this dish like cheddar or mozzarella. You can also omit the spinach and add broccoli! This dish is very versatile. Its great for breakfast, lunch, or dinner. <br /><br />Here are some different mixtures you can add to this dish:<br />Caramelized onions, potatoes, and bacon.<br />Sausage, sauteed red peppers, caramelized onions, and potatoes.<br />Broccoli, potatoes, and cheddar cheese.<br /><br />Have fun!mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com2tag:blogger.com,1999:blog-740441249196196757.post-68484355845323050232010-10-04T11:29:00.001-07:002010-10-04T11:46:37.645-07:00French Onion SoupIf you love French Onion Soup as much as I do, you are going to be amazed as to how easy it is to make! You can top this recipe off with your favorite melting cheese. I recommend trying Gruyere. It melts so beautifully and compliments this dish very well. Don't forget some good toasted French Bread!<br /><br />I also want to mention you can substitute an onion with a red onion in this dish..or just slice a mix of whatever onions you like to play with the flavors. <br /><br />Sorry I do not have a picture for this post either!! I will post a picture the next time I make it!<br /><br />Ingredients:<br />3 Medium Size white Onions (sliced as thick or thin as you like.)<br />1 glass of Red wine ( Do NOT use cooking wine from the grocery store. A cheap bottle from the liquor store will do you good.)<br />1/4 stick of butter<br />Salt & Pepper<br />1 Tablespoon of flour<br />6 cups of low sodium beef broth<br /><br />Directions:<br />In a saucepan, melt butter on medium heat. Add onions and a pinch of salt & pepper and sautee for 5 minutes. Bring the heat down to a low-medium heat, allowing the onions to slowly carmelize until it turns a nice brown. Once the carmelization is done, add the flour. Mix the flour in and give it a minute or 2 to let the flour cook. Add the one cup of wine and bring the heat back up to medium. Once the alcohol has simmered away (most of the liquid should have evaporated), add one cup of the beef broth. Let the mixture simmer for 10-15 minutes, then add the rest of the beef broth. While this simmers for another 15 minutes, toast some slices of french bread topped with shredded Gruyere cheese in your oven on 350 degree F. Once the Cheese is bubbly and brown set aside and ladle yourself a bowl of the onion soup and place the cheesy bread on top. Enjoy!<br /><br />P.S You can either drink the rest of your wine..or make a red sauce later in the week with it! :)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDSsp0RMGYTi9H_mqwzvf6MKGr8bik-xuKNRLPnNTJDva8TLI_JCo39bAwOooD4t1dxaiGLmYNm5s9SRrZFLu7CcPP48NiJ-ottL0UY3zLZ2yBREo6yEE5AT97DAY-vScOqBSMDgnqpY/s1600/sig.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 219px; height: 114px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDSsp0RMGYTi9H_mqwzvf6MKGr8bik-xuKNRLPnNTJDva8TLI_JCo39bAwOooD4t1dxaiGLmYNm5s9SRrZFLu7CcPP48NiJ-ottL0UY3zLZ2yBREo6yEE5AT97DAY-vScOqBSMDgnqpY/s320/sig.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5524259613718874242" /></a>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com2tag:blogger.com,1999:blog-740441249196196757.post-30316741519218702192010-10-04T11:03:00.000-07:002010-10-04T11:29:03.618-07:00Tortilla SoupI know I haven't been around in a while. School is getting the best of me, and well, it should. However, I have not stopped cooking. Did I mention it is now FALL?! This is my favorite time of the year. I now have the excuse to make all these comfort foods! Plus, it's also football season. So I get to make my favorites like chili, enchiladas, baked ziti just to name a few. <br /><br />I'm going to share my Tortilla Soup Recipe today. I wanted to make something hearty and meatless and yet healthy at the same time. Me and my boyfriend have been hitting the gym hard everyday so I try to make things during the weekdays that are light, saving the meats & carbs for the weekends. This Mexican soup is perfect for the fall. So if your looking for a recipe that will warm you up, please your stomach, and not add inches to your waste.. TRY THIS SOUP!! It is super fast and super easy to make.<br /><br />Sorry that I will not be providing a picture with this post. I was not planning to be making posts for a while and therefore took a break with the camera. If you have never had tortilla soup, you can get an idea of what it looks like by typing it into a search engine. <br /><br />This dish serves 4 people.<br /><br />Ingredients<br />1 cup of frozen yellow corn<br />1 can of black beans washed cleaned<br />1 can of organic diced tomatoes with juice<br />1/2 of an onion finely chopped<br />2 garlic cloves finely chopped<br />half a can of tomato paste<br />olive oil<br />3 tablespoons chili powder<br />1 pinch of cumin <br />1 teaspoon of the sauce from chipotle chili peppers in adobo sauce (optional)<br />salt <br />5 cups of organic, low sodium chicken broth<br />1 lime<br />tortilla chips<br />shredded sharp cheddar cheese<br /><br />Directions:<br />Sautee onions & garlic in olive oil with chili and cumin powder and a pinch of salt for 2 minutes on low heat. Add tomato paste and adobo sauce. mix well for a minute over the low heat. Add your can of diced tomatoes and mix well over low heat for 3 minutes. Add your chicken stock. Stir all the ingredients together and raise the heat to medium so everything simmers together. Let it simmer for 10-15 minutes then add your black beans and frozen corn. Simmer for another 15-20 minutes. Once that's completed, turn the heat off and squeeze lime juice all around the soup but don't blend. You can skip this step and serve with a lime wedge. <br /><br />Serve the bowl with crumbled tortilla chips topped with sharp cheddar cheese..and VIOLA! :)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDSsp0RMGYTi9H_mqwzvf6MKGr8bik-xuKNRLPnNTJDva8TLI_JCo39bAwOooD4t1dxaiGLmYNm5s9SRrZFLu7CcPP48NiJ-ottL0UY3zLZ2yBREo6yEE5AT97DAY-vScOqBSMDgnqpY/s1600/sig.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 219px; height: 114px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUDSsp0RMGYTi9H_mqwzvf6MKGr8bik-xuKNRLPnNTJDva8TLI_JCo39bAwOooD4t1dxaiGLmYNm5s9SRrZFLu7CcPP48NiJ-ottL0UY3zLZ2yBREo6yEE5AT97DAY-vScOqBSMDgnqpY/s320/sig.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5524259613718874242" /></a>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com0tag:blogger.com,1999:blog-740441249196196757.post-2834717246905814872010-07-29T07:10:00.000-07:002010-07-29T07:31:17.798-07:00Pan-Seared Chicken Breast with Basil & Lemon Pesto Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8sUOB93q6DVsuq2CaByUIOR3pscO1U2OaLbZZMT5rb1vEMtQZLWNv9C7rLnuKlxgYifr1sAG9R1E30uu5LpP6FX-0cdZ5tck9OMlh9oMYGMR5y3qUps7EIyN7jSqBEvFsvYaTKnpD1oQ/s1600/Pan-Seared+Chicken+Breast+with+Basil+%26+Lemon+Pesto+Sauce.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 316px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8sUOB93q6DVsuq2CaByUIOR3pscO1U2OaLbZZMT5rb1vEMtQZLWNv9C7rLnuKlxgYifr1sAG9R1E30uu5LpP6FX-0cdZ5tck9OMlh9oMYGMR5y3qUps7EIyN7jSqBEvFsvYaTKnpD1oQ/s320/Pan-Seared+Chicken+Breast+with+Basil+%26+Lemon+Pesto+Sauce.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5499330687374113314" /></a><br /><br />This dish gives me a warm cozy feeling that you would also get with chicken marsala. Just minus the mushrooms, loads of butter, and flour. This dish is lemony and creamy because I make a thick pesto sauce to coat the chicken in. I also thinly cut the chicken breast so the chicken cooks fast in the sauce and stays juicy all around. This can be enjoyed alone with an italian side salad or over even over pasta. Even throwing a few sliced cherry tomatoes in can jazz it up even more. I also recommend trying in in a sandwhich with fresh tomatoes and your favorite cheese or have it hot, and made into a pannini. Which ever way, I garentee you will enjoy this dish!<br /><br />Ingredients:<br />1/3 cup of Lemon Infused Oil (If you do not have, Extra Virgin Olive Oil will work)<br />1 cup of Basil Leaves<br />1/2 of a Lemon juice<br />1 teaspoon of fresh Lemon zest<br />Salt & Pepper to taste<br />1/2 teaspoon of Garlic Powder<br />5 chicken breast thinly sliced<br />1 tablespoon of water<br /><br />Directions:<br />In a blender, mix all ingredients together well. Pour over chicken in a bowl and let it marinate for 20 minutes. Place into a medium heat non-stick pan with all the sauce and let it cook for about 2 to 3 minutes on each side. Then Enjoy!<br /><br />Dont forget to serve the chicken with the remainders of the sauce from the pan! <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdmbxrfduFTXKNfNzsnhpO4V_Bb1QZfarPc3JT8ZLagbFHvVvCDv625hvtzhw3JTjIfUIuOge9y93k65nx-B6WLxcEq1579X176p7w8JOMJzaNpaejyikp2XUyrc-VBwKHOnDENOhPz8/s1600/sig.bmp"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 219px; height: 114px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGdmbxrfduFTXKNfNzsnhpO4V_Bb1QZfarPc3JT8ZLagbFHvVvCDv625hvtzhw3JTjIfUIuOge9y93k65nx-B6WLxcEq1579X176p7w8JOMJzaNpaejyikp2XUyrc-VBwKHOnDENOhPz8/s320/sig.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5499335413237872994" /></a>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com0tag:blogger.com,1999:blog-740441249196196757.post-2302659464684610432010-07-28T05:35:00.000-07:002010-07-28T05:53:18.823-07:00Cheddar & Scallion Biscuits with Garlic Butter<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmoASKo3mwvH8NCDt3Yo560ZC0QaZgO-wExvDGzuK3WyeUbbfVLLm2EtakLwmKa8FDRHFPvn5tBS3y-3mQxarvxsKdJGK0QzsFQRxSFngzXGf5-g-DgZeRQJzU-Oy9KbkvjXHeBPngmc4/s1600/chedder+scallion+1.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmoASKo3mwvH8NCDt3Yo560ZC0QaZgO-wExvDGzuK3WyeUbbfVLLm2EtakLwmKa8FDRHFPvn5tBS3y-3mQxarvxsKdJGK0QzsFQRxSFngzXGf5-g-DgZeRQJzU-Oy9KbkvjXHeBPngmc4/s320/chedder+scallion+1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5498935684219138626" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0xHbRjgZvKVBsfoJyXMUg0_oMUBkk4M-b2sz69itiAEQtbEoVYkdTJxVMZyjFtYLAI9Vg56HIgIJLy8G4HJO-vvNvBweFMCe1r9sxZutBGcxq3hY5HkhmRq9_JNTPGSJ18q3M2IM9YY/s1600/cheddar+scallion+2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq0xHbRjgZvKVBsfoJyXMUg0_oMUBkk4M-b2sz69itiAEQtbEoVYkdTJxVMZyjFtYLAI9Vg56HIgIJLy8G4HJO-vvNvBweFMCe1r9sxZutBGcxq3hY5HkhmRq9_JNTPGSJ18q3M2IM9YY/s320/cheddar+scallion+2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5498935492185353282" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0YnQ2RjTQ4bz_M2YCAhc43UhJltTQ38uPYp5szla1Gi9OvA8GRHpgwT_wjZVQoUgQkNb9rmH0BCCBPColuQmne-XIz3UyZi8OAPyeEI0QlbpiTOyWcbw8S4i-Qt4vu09wBCP6R17VwQ/s1600/cheddar+scallion+3.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz0YnQ2RjTQ4bz_M2YCAhc43UhJltTQ38uPYp5szla1Gi9OvA8GRHpgwT_wjZVQoUgQkNb9rmH0BCCBPColuQmne-XIz3UyZi8OAPyeEI0QlbpiTOyWcbw8S4i-Qt4vu09wBCP6R17VwQ/s320/cheddar+scallion+3.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5498935265707634706" /></a><br /><br />Here's a quick biscuit that can be enjoyed early in the morning ..as snack for lunch.. or for dinner. Its easy to make and it is sure to satisfy. So you should give it a try..<br /><br />Ingredients:<br />1 cup of chopped scallions<br />3/4 cups of shredded cheddar cheese<br />2/3 cups of milk<br />2 1/4 cups of Bisquick<br />1/4 stick of butter melted <br />1/3 of a tablespoon of salt<br />1/3 of a tablespoon of garlic powder<br /><br />Directions:<br />Heat oven to 350. Line a baking pan with parchment paper. In a large bowl combine Bisquick, Scallions, Cheddar cheese. Then add milk and mix with a spoon. Next, with your hands knead the dough making one large ball. On a large surface lay out more parchment or use a wooden cutting board dusted with a little bit of Bisquick to prevent sticking, and flatten out dough with hands or a rolling pin until its 1 inch thick. Using a cup or a cookie cutter, cut out biscuits and lay on the baking pan lined with parchment paper. Place in the oven and cook until golden brown on top. I don't give a specific time because the width of your biscuit can only determine how long it will need to cook. So keep an eye on them. Once the tops are golden brown remove it from the oven. In a cup melt butter then add salt and garlic powder. Mix well. With a brush or a spoon, top the hot biscuits with the garlic butter mixture. Let the biscuits cool for 5 minutes, then enjoy!!!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv58LaOG3VdWOibh3Gt2PIzbwLRQJu7G89DpSOxDy8numYXOhkmm9N08fkzGpT6vQQSDGktZIGek1C4E-Q0-lKNR1tsafFT4Yl-y1EX1dvyPPkQBJ0infvQupp5HEbm0Ltlm5G2D8dey8/s1600/sig.bmp"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 219px; height: 114px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv58LaOG3VdWOibh3Gt2PIzbwLRQJu7G89DpSOxDy8numYXOhkmm9N08fkzGpT6vQQSDGktZIGek1C4E-Q0-lKNR1tsafFT4Yl-y1EX1dvyPPkQBJ0infvQupp5HEbm0Ltlm5G2D8dey8/s320/sig.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5498938853858903490" /></a>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com0tag:blogger.com,1999:blog-740441249196196757.post-77100227992410194472010-07-27T19:01:00.000-07:002010-07-27T19:10:03.808-07:00My Favorite Egg<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUg-vWhfRxlAZmlyyHpgoVBpUdkNpgwFuMeibLNsxNqW9M_89KYd8G3ufHzQh2_ALRSI1QIECsPWfYtOVNCbD19hPwzp0wgCR7SM9_5VKV3qZe9NpUGvrd1pVZyyz60f22uOUnV1uF5I/s1600/SDC10633.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeUg-vWhfRxlAZmlyyHpgoVBpUdkNpgwFuMeibLNsxNqW9M_89KYd8G3ufHzQh2_ALRSI1QIECsPWfYtOVNCbD19hPwzp0wgCR7SM9_5VKV3qZe9NpUGvrd1pVZyyz60f22uOUnV1uF5I/s320/SDC10633.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5498773324912033298" /></a><br />I can literally eat this every morning next to some hash browns. This IS my favorite way to eat an egg.<br /><br />Ingredients:<br />Pinch of chopped fresh or dried chives<br />1 strip of bacon<br />2 tablespoons of chopped onion<br />Salt & Pepper to taste<br /><br />Directions:<br />Heat pan with 1 teaspoon of olive oil on medium heat. Cook bacon until half way done. Add onions and cook until it starts to become transparent. Crack one or two eggs ontop. Add chives and a pinch of salt & pepper. Let the egg cook the way you like it! <br /><br />Enjoy with wheat toast, tortilla, or any kind of breakfast potato.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlra-ZYNAkLGiTfdKEsSN4r47PacmUsXDO4xlqAr0BhkTfrQaDK0czxLsq9EsFJ3k1FPE8WhEJWm2Tg29K9rTQBKFpC9V9L9_KrYiDoAGBSzYL75CMDfiLBMoKmv98muYBJ1onngZ7x8/s1600/sig.bmp"><img style="cursor:pointer; cursor:hand;width: 219px; height: 114px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGlra-ZYNAkLGiTfdKEsSN4r47PacmUsXDO4xlqAr0BhkTfrQaDK0czxLsq9EsFJ3k1FPE8WhEJWm2Tg29K9rTQBKFpC9V9L9_KrYiDoAGBSzYL75CMDfiLBMoKmv98muYBJ1onngZ7x8/s320/sig.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5498773427094396514" /></a>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com0tag:blogger.com,1999:blog-740441249196196757.post-48375022895216049112010-07-24T06:21:00.000-07:002010-07-24T06:49:40.613-07:00Joe's Stone Crab, Miami (Review)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxlrRGq67oB6bH9w_22x4Fqk1niwBDMcenkzqDtnve72Ncgzxy0vRKyIfysQ2bCQzkmk5TKJ9DJByFh9tegSQ89U9S9My7IZrvbaND-8kOAmhyphenhyphengn6gtJGjMyg5h2OCdn49WfoIeJAJow/s1600/joe+stone+crab+menu.jpg"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLxlrRGq67oB6bH9w_22x4Fqk1niwBDMcenkzqDtnve72Ncgzxy0vRKyIfysQ2bCQzkmk5TKJ9DJByFh9tegSQ89U9S9My7IZrvbaND-8kOAmhyphenhyphengn6gtJGjMyg5h2OCdn49WfoIeJAJow/s320/joe+stone+crab+menu.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5497469192056053794" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLT5ZcV5iuNKgU_uHlMfo0I8sfFL8MhVCXx1204-PQcbP8sj0Sl6UlYKDO-W1N5RFwErat7T9oP6kDOfIIZdqvpgdWzK8WTxN2wqqi4Hhf4taJVDrZ2GfjpXMxRtoakooUZtvkyubWt40/s1600/joes+stone+crab+claws.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLT5ZcV5iuNKgU_uHlMfo0I8sfFL8MhVCXx1204-PQcbP8sj0Sl6UlYKDO-W1N5RFwErat7T9oP6kDOfIIZdqvpgdWzK8WTxN2wqqi4Hhf4taJVDrZ2GfjpXMxRtoakooUZtvkyubWt40/s320/joes+stone+crab+claws.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5497469431930714882" /></a><br /><br />I don't really have the time to do restaurant reviews and I often times forget to take pictures. However, I just came back from my Florida vacation and can NOT stop thinking about how friken DELICIOUS Joe's Stone Crab restaurant in Miami was. I just have to share that if you ever get the chance to go, GO. Me and my boyfriend enjoyed the following with not a single complaint.<br /><br />-Bread Basket with assorted bread, crackers, and muffins. Honey biscuit was our favorite.<br />-Florida Little Neck Clams – steamed with lobster lemongrass broth, andouille sausage, leeks, garlic, tomatoes & slice of french bread (the broth was to die for..and the bread hit the spot with this dish..)<br />-Joe’s Stone Crab Bisque (best crab bisque you will ever have according to my boyfriend and trust me he knows his seafood soups!)<br />-8 Select Stone Crab Claws (Big juicy crab claws..and we went when they weren't in season..so that means if you go when there in season you can get them 2 sizes bigger!! Season ends in May) <br />-Jumbo Lump Crab Cakes – with green tomato caper remoulade (Now up there with my favorite's from Faidley's from Baltimore and Legal Seafood from Boston) <br />-Skinny Fried Sweets (Deliciously fried sweet potatoes seasoned with sugar and cinnamon..I swear once you smell and taste these you will never forget these from Joe's and you will be hooked. I took the left overs home..I just couldn't bear to see them get chucked in the trash..)<br />For Dessert (even though we were stuffed)<br />Pecan Pie – with a honey caramel sauce à la mode (YUM!)<br />AND THE WINNER DESSERT<br />Joe’s Famous Key Lime Pie – a.k.a. the official Florida State Pie (HOLY &%*!%. IT WAS AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!! EVERY BITE WAS LIKE A PUNCH TO EVERY SINGLE TASTE BUD ON MY TONGUE! SUPER DELICIOUS..A MUST HAVE IF YOU EVER MAKE IT TO JOE'S)<br /><br />I miss you already Joe's!<br /><br />I just wanted to add..I'm super excited to announce that Joe's website offered a few recipes including the Key Lime pie.. which I am going to attempt to make before the summer is over. Hell WHO AM I KIDDING.. I'd even eat in the winter..<br /><br />Here's the link..<br />http://www.joesstonecrab.com/recipes/intro.html<br /><br />Have a WONDERFUL day everyone!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGD1J_-LDL7X2BTQhjH97X_Jtr9JVRZBXX1pCM5gNnubF-ddrsLKOQhjN74IYFPA2PVeJPTZQLJSb4WwNaK2UKVixs1wQzfIFD10yHQwS4CKtLipQJrmpv1Kaiq_8jJ14G70diuzXHKj8/s1600/sig.bmp"><img style="cursor:pointer; cursor:hand;width: 219px; height: 114px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGD1J_-LDL7X2BTQhjH97X_Jtr9JVRZBXX1pCM5gNnubF-ddrsLKOQhjN74IYFPA2PVeJPTZQLJSb4WwNaK2UKVixs1wQzfIFD10yHQwS4CKtLipQJrmpv1Kaiq_8jJ14G70diuzXHKj8/s320/sig.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5497467015567852034" /></a>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com0tag:blogger.com,1999:blog-740441249196196757.post-9792750486763624122010-07-07T08:38:00.001-07:002010-07-07T08:51:33.396-07:00Horchata!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0yJJswxaung-f56WzOESrlcYJIZcIfTIM32cwTakuC3IRRPBrSWEqq9a-Ji4Xlubl6EOgXl0_u4EttJNFuAdarmnJPIQ4YjaJDP7736teAK4COZqGt_hkjxiTeq80E-mXtSatMB9pHA/s1600/horchata.jpg"><img style="cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-0yJJswxaung-f56WzOESrlcYJIZcIfTIM32cwTakuC3IRRPBrSWEqq9a-Ji4Xlubl6EOgXl0_u4EttJNFuAdarmnJPIQ4YjaJDP7736teAK4COZqGt_hkjxiTeq80E-mXtSatMB9pHA/s320/horchata.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5491189211623697554" /></a><br /><br />This is such an awesome drink. It's a type of a Mexican 'Aqua Fresca'. I recommend it to everyone! It is a must try for the summer. I was told it taste like rice pudding. I'm not a fan of milk so I never had rice pudding but I'm sure it taste similar because it's made from rice and has vanilla and cinnamon in the mix. So enjoy this drink while there is still hot weather. I promise you will be hooked like I am. This recipe calls for the rice to sit over night. So it is not something you can whip up right away. I tend to make it during get togethers. I actually look forward to get togethers for this reason! :) Stay Cool everyone! <br /><br />Ingredients:<br />1/2 cup of long grain white rice<br />1 1/4 cups of warm water<br />1 cup of blanched almonds<br />2 cinnamon sticks<br />4 cups of water<br />3/4 cups of sugar<br />1 teaspoon of vanilla<br /><br /><br />Directions: <br />Place uncooked rice in a blender. Blend until powdery. In a bowl combine blended rice, 1 1/4 cups of warm water, almonds, and the 2 cinnamon sticks. Cover and let it sit at room temperature overnight. Transfer mix to a blender. Add two cups of the 4 cups of water and blend until smooth. Line a fine mesh strainer with some cheesecloth and pour the rice mixture through it. Squeeze the remaining liquid into the bowl and throw away the solids. Pour the liquid into a pitcher or large bowl and add the remaining 2 cups of water, sugar, and vanilla. Serve immediately over ice. Garnish with a bit of cinnamon powder! Enjoyyy!!!!!!!!!!!!!!! <br /><br />*FYI* You can store this in the fridge up to 3 days before serving!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh8AtpYa8tiGAafRqCdacD1ORgbKLJIzA-gtDyHrTt_mbqxAVL9CC541ilMTl8j4ogwNxVOJEY0-pthDNn9-7Y5QnQ31PzH5XZ_-OuBmCJOfh2IKNEP5xTOMtFhP6JWYgzWWOlnmZLWz8/s1600/love+maria.jpg"><img style="cursor:pointer; cursor:hand;width: 200px; height: 104px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh8AtpYa8tiGAafRqCdacD1ORgbKLJIzA-gtDyHrTt_mbqxAVL9CC541ilMTl8j4ogwNxVOJEY0-pthDNn9-7Y5QnQ31PzH5XZ_-OuBmCJOfh2IKNEP5xTOMtFhP6JWYgzWWOlnmZLWz8/s320/love+maria.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5491189301943365762" /></a>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com0tag:blogger.com,1999:blog-740441249196196757.post-64595181959277119742010-07-07T08:12:00.000-07:002010-07-07T08:36:49.814-07:00Jalapeno Chedder Corn Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiAAG-bOMYHYO5fOwfntvQ3IQRPGnv5pokpxXXLCV6En5RAqGg3iFcQQSjL_WHqobVjs-1sx0IiRjJK3EaIvN6nYgh6YdrmQtlnSU2xVX5Ipj5z0X2jpgTCwEcfX8aBRmWyAT9_ldWrjc/s1600/jalapeno+chedder+corn+muffins.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiAAG-bOMYHYO5fOwfntvQ3IQRPGnv5pokpxXXLCV6En5RAqGg3iFcQQSjL_WHqobVjs-1sx0IiRjJK3EaIvN6nYgh6YdrmQtlnSU2xVX5Ipj5z0X2jpgTCwEcfX8aBRmWyAT9_ldWrjc/s320/jalapeno+chedder+corn+muffins.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5491185700620861538" /></a><br /><br />Awesome Savory Muffins. It is NOT spicy. It may have a little kick. Make sure your Jalapenos doesn't have any lines on it because that mean it will be more spicy. Anyway.. you are going to love this. So give it a try. Eat some alone, with chili, or BBQ meats.<br /><br />Ingredients:<br />2 Boxes of Jiffy Corn Bread Mix<br />3 fresh Jalapenos chopped and seeded<br />2 cups of shredded Cheddar Cheese<br />2 eggs<br />2/3 cups of milk<br /><br />Directions:<br />Line a cupcake tray or two with baking cups. Set oven to 400 degrees. Blend milk and eggs with corn bread mix. Add 1 1/2 cups of Cheddar cheese and chopped Jalapenos into the mix and blend good. Place a tablespoon and a half into each baking cup. Once finished filling each cup, you then add a sprinkle of the left over Cheddar cheese on to each cup. Place the trays in the oven and let it cook until golden brown on top. Should be done anywhere between 15 to 20 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_O8tTPSQMvFb-hkOiFa7SKYoekCeH7YMzMA31Bx-JedOG79AktorN7rMezVwWF-UZ0c_J8tR6ZAj-mHjQFLd9iQ1OfE162ci_vBQugF9O9cLFsAZNdS5tkfLyxYNO_FHPW4F0AW6bQ0/s1600/love+maria.jpg"><img style="cursor:pointer; cursor:hand;width: 200px; height: 104px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_O8tTPSQMvFb-hkOiFa7SKYoekCeH7YMzMA31Bx-JedOG79AktorN7rMezVwWF-UZ0c_J8tR6ZAj-mHjQFLd9iQ1OfE162ci_vBQugF9O9cLFsAZNdS5tkfLyxYNO_FHPW4F0AW6bQ0/s320/love+maria.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5491188498134827570" /></a>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com0tag:blogger.com,1999:blog-740441249196196757.post-73087166862600709422010-07-07T07:36:00.000-07:002010-07-07T08:06:21.943-07:00My 'Mexican' Stuffed Sicilian Arancini di Riso - Mexican Style Rice Balls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhlyWKyrFPpqdkWHZTswGCsEVva116NQArlZwfcEu6BYcERb1L_DRS9BBB2xniZ4Hed8RAYLterTWSz-XK4y-ArbnlslomkL96x9h9gwcL2TNMAAgVd0unmcJSODX2gh-mRjJOHmWoWN8/s1600/rice+balls.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhlyWKyrFPpqdkWHZTswGCsEVva116NQArlZwfcEu6BYcERb1L_DRS9BBB2xniZ4Hed8RAYLterTWSz-XK4y-ArbnlslomkL96x9h9gwcL2TNMAAgVd0unmcJSODX2gh-mRjJOHmWoWN8/s320/rice+balls.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5491173679061233650" /></a><br /><br />I did a twist on the Sicilian Arancini di Riso Recipe. I decided to stuff them with beef that was seasoned with your everyday mexican spices. Next time I try these I am going to add lime zest and some juice to the rice along with some chopped cilantro to the rice as well. I will not add that to this recipe because the picture I am showing is made without it. However, if you want to be a bit daring go ahead without me! Don't forget to let me know! :) Hope you enjoy this recipe as much as my family did. Its a bit a work but well worth it in the end. <br /><br />Ingredients:<br />Vegetable Oil for frying.<br />2 large eggs beaten for blending<br />2 cups of cooked white jasmin rice, cooled.(lime zest, some lime juice and chopped cilantro is optional *FYI* you would add this after the rice is done cooking.)<br />1 1/2 cups of dried Plain Bread Crumbs or Panko breadcrumbs for an extra crunch.<br />2 ounces ground beef<br />1 tablespoon of chili powder<br />1 teaspoon of garlic powder<br />1 teaspoon of onion powder<br />1/2 teaspoon of paprika<br />1/2 teaspoon of chipotle powder for a kick (this is optional if your dont want your filling spicey.)<br />Salt and Pepper for taste<br /><br />Directions:<br />Take a frying pan and spray with a thin coat of oil. Place the pan over medium heat. Once the oil is heated, cook the beef with the chili powder, garlic powder, onion powder, paprika, and chipotle powder. Break the meat as best as possible. Add a pinch of salt and pepper. Once the meat is completely done cooking. Let it cool. Pour 4 inches of oil in a deep pot and heat over medium. While the drying oil is heating up get a bowl and mix the beaten eggs into the rice along with 1/2 cup of bread crumbs. Place the remaining bread crumbs on a plate. Pick up 1 tablespoons of he rice mixture and a half ball in the palm of your hand. Create a small indent and pick of a small teaspoon of the meat mixture and fill the indent. Pick up another tablespoon of the rice and cover the meat to form a ball. Coat the ball in the breadcrumbs. After completing each ball, place on a chilled baking tray. Set the balls in the freezer for 10 minutes. Clean your area and prepare a baking tray or large plate with 3 layers of paper towels. Remove the balls from the freezer and in batches of 3 or 4(depending on the size of your pot- DO NOT PLACE TOO MANY AT ONCE)drop them in the hot oil cooking until brown, turning them frequently. This should take no longer than 4 minutes. Using a slotted spoon, transfer cooked balls onto your tray or plate layered with papertowels. Sprinkle a little bit of salt onto the balls once they are taken out of the oil so the salt sticks. <br /><br />Enjoy!!!<br /><strong></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_6hcwT9-I1Xtk53LnmOBvRc7sTvQiPUXTNtGLC1t9YfnoQq8fr7xGRxzrdAz-Kf6VMG4wyeN2NWSNZleLzkDropmNP4GKhEPeiE1EHXXTNPV1m7aML5QIe-Dttsh7ZDz-XXNJlMEiM8/s1600/love+maria.jpg"><img style="cursor:pointer; cursor:hand;width: 200px; height: 104px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ_6hcwT9-I1Xtk53LnmOBvRc7sTvQiPUXTNtGLC1t9YfnoQq8fr7xGRxzrdAz-Kf6VMG4wyeN2NWSNZleLzkDropmNP4GKhEPeiE1EHXXTNPV1m7aML5QIe-Dttsh7ZDz-XXNJlMEiM8/s320/love+maria.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5491180550763793938" /></a>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com0tag:blogger.com,1999:blog-740441249196196757.post-56488512721352319342010-07-05T18:33:00.001-07:002010-07-05T19:08:43.234-07:00Stuffed Italian Green Pepper's<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikm7aMN3zYh3uI7BA4bfIaR0avZddq2aDWUj_N-ld08gHJ6JUne-YKLccg-abrNXHEExsByhQvIGBbUVbd-uN5AA4cw3DT88mQKwn2fxdzFiUKQdIdWpnFM6fxOnF5-ZxwIh6QV70I5EY/s1600/SDC10669.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikm7aMN3zYh3uI7BA4bfIaR0avZddq2aDWUj_N-ld08gHJ6JUne-YKLccg-abrNXHEExsByhQvIGBbUVbd-uN5AA4cw3DT88mQKwn2fxdzFiUKQdIdWpnFM6fxOnF5-ZxwIh6QV70I5EY/s320/SDC10669.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5490600588437505586" /></a><br /><br />My mother has a garden blooming with a million Italian green peppers. I decided to stuff them with what was on hand. Here is was I came up with....<br /><br />Ingredients:<br />6 Italian green peppers sliced in half (giving you 12 pepper shells)<br />2 cups of rice<br />4 sweet Italian sausage links <br />1/2 cup of cherry tomatoes sliced in half<br />4 cups of water<br />1 1/2 cup of mozzarella<br />1/4 cup of Parmesan cheese<br />1/2 cup of chopped onion<br />1 clove of garlic finely chopped<br />2 chicken bouillon cubes<br />salt & pepper to taste<br />2 tablespoon of olive oil<br />1 handful of parsley finely chopped for garnish<br /><br />Directions: <br />Over the stove pour two cups of rice in a pot with 1 tablespoon of olive oil. Heat the rice over medium heat for 1 minute stirring the rice constantly coating every grain of rice with oil. Then add the 4 cups of water to the mixture. Lower the heat to low. Place the 2 chicken bouillons into the water. Cover the pot and let the rice simmer until it's done cooking. Be sure to stir the rice a couple times so the bouillons dissolve evenly into the rice. Once rice is finished cooking, sit the rice to the side. Next get a bowl and remove casings from the 4 sausage links. You will not need it. Break the meat in little pieces with your hand. Over medium heat, place a nonstick pan with 1 tablespoon of olive oil on the stove. Once the olive oil is heated place chopped onions and finely chopped garlic into the pan. Once you begin to see the onion and garlic begin to turn brown, add all the sausage. Break the sausage up some more with a spatula or wooden spoon as much as possible. Once the meat is halfway cooked, add in the cherry tomatoes. Stir the mixture constantly. Once you begin to see the cherry tomato's begin to wilt add the cooked rice to the pan. Let the rice fry for 5 minutes with the sausage mixture in the pan then turn off the heat. Line trays with aluminum foil and turn oven on to 350. Let the rice cool enough so when you stuff you do not burn yourself. I found a wooden spoon to be an easy stuffing tool for this recipe. Scoop the rice and sausage mixture and stuff into each pepper. Load them as high as you like. Once all the peppers are stuffed you may enjoy any left over rice and sausage stuffing :). Sprinkle each pepper with mozzarella cheese and Parmesan cheese. You may then add some salt and pepper on top. Cover with some aluminum foil being careful not to let it touch the top of the peppers because the cheese will stick to it. You may even grease the aluminium foil to help prevent that from happening. Place the trays in the oven for 45 minutes to an hour depending on how hot your oven gets or how big or small your peppers are. Just keep an eye on them and check up on them every ten minutes or so. After a half hour or so remove the aluminum foil from the top and let the cheese on top brown. Once the cheese has browned remove the peppers from the oven. Garnish with fresh chopped Parsley. Serve 2 warm with some Italian salad for a yummy dinner! <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvseUqla-FIsurMRZdzjCQ9h2eBLTD6XMZzLW8Ayxlp3qKBti_cBkSH21d3zXjZtxUvk3Qicr77xJLbQT9xsBRVF_z_i_3JKfKk93N_YeE0ZcIeSJkwH-JV9IHQQmwiF7bIEtgpMZnwo/s1600/sig.bmp"><img style="cursor:pointer; cursor:hand;width: 219px; height: 114px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzvseUqla-FIsurMRZdzjCQ9h2eBLTD6XMZzLW8Ayxlp3qKBti_cBkSH21d3zXjZtxUvk3Qicr77xJLbQT9xsBRVF_z_i_3JKfKk93N_YeE0ZcIeSJkwH-JV9IHQQmwiF7bIEtgpMZnwo/s320/sig.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5490609228476982722" /></a>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com0tag:blogger.com,1999:blog-740441249196196757.post-57945565623392571782010-06-21T13:21:00.000-07:002010-06-21T13:36:28.032-07:00Lemon Parsley & Garlic Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3eY4jqhcnd1lCm6Rk13U-0p2WfjpDqAhQGBx_P6CbKmk20CI09LEEA7yVJreDRo_Y2t-XJLRm3qT6wQBmGzuh0o1J2KKjGTy-VQyeyTr6n3F_N7Zcxlai65_fhtSs3RzB2BkZ2xGNqw/s1600/lemon,+garlic,+parsley+sauce.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ3eY4jqhcnd1lCm6Rk13U-0p2WfjpDqAhQGBx_P6CbKmk20CI09LEEA7yVJreDRo_Y2t-XJLRm3qT6wQBmGzuh0o1J2KKjGTy-VQyeyTr6n3F_N7Zcxlai65_fhtSs3RzB2BkZ2xGNqw/s320/lemon,+garlic,+parsley+sauce.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5485324788306535170" /></a><br /><strong><br />Ingredients:<br />2 Handfuls of Parsley Finely Chopped<br />1 Lemon<br />1/2 of EVOO<br />2 pinches of salt<br />1/4 teaspoon of fresh ground black pepper<br />1 clove of garlic<br /><br />Directions: Add the chopped parsley, EVOO, salt, pepper, and fresh squeezed lemon juice. Chop garlic clove very finely and add. Mix well. You can add more or less of any ingredient.<br /><br />This is not a pesto and should be tart. You can enjoy this over any grilled red meat, chicken, sausage, and/or shrimp. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgfUiKoV_c0-BAzPV6nmcF-dZd5Or5XChsu4fqaVcaNrCQioP1AJDQSeAUO-cDoCR1VW_sXQAx0iSjn7iYPdwgv-GPnze9K62A_RqgP-Mz0kmBuO900gR90O023-NFaUf7hqRXeJCxRk/s1600/grilled+beef+kabobs+with+sauce.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxgfUiKoV_c0-BAzPV6nmcF-dZd5Or5XChsu4fqaVcaNrCQioP1AJDQSeAUO-cDoCR1VW_sXQAx0iSjn7iYPdwgv-GPnze9K62A_RqgP-Mz0kmBuO900gR90O023-NFaUf7hqRXeJCxRk/s320/grilled+beef+kabobs+with+sauce.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5485326392720396162" /></a><br /><br />I enjoyed it over some grilled beef kabobs that were seasoned only with salt and pepper. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_yn1mV2KUYROIvtzCjGOV_A9fCFmL0V_yi8QgtOjhkceBKoj1cN0UZ_qGQWF9RsnJ280Bn36NIS44H3HpXc5tdxs6-c6FDMcg-EoWi2VT8FjfjQYeadiSjuTGeOACKZRGScyKifDRlmo/s1600/sig.bmp"><img style="cursor:pointer; cursor:hand;width: 219px; height: 114px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_yn1mV2KUYROIvtzCjGOV_A9fCFmL0V_yi8QgtOjhkceBKoj1cN0UZ_qGQWF9RsnJ280Bn36NIS44H3HpXc5tdxs6-c6FDMcg-EoWi2VT8FjfjQYeadiSjuTGeOACKZRGScyKifDRlmo/s320/sig.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5485326806264467810" /></a></strong>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com2tag:blogger.com,1999:blog-740441249196196757.post-8648703886617430032010-06-21T13:07:00.000-07:002010-06-21T13:35:06.509-07:00Lemon Parsley & Toasted Garlic Orzo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iz2MtJhEYmWMcMa3_bCNeogMUh7au0vIFxUnuHMN1zwN3jRb21zRXNUKH5tGPTy-XC6UjnwHRwKuR5bQL3eDJr5wRfb3zGLVdaKyJKR-46fSiYn324gdj-tt4EzpM6F_OAYTFoa7d7o/s1600/lemon,+parsley,and+roasted+garlic+orzo.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iz2MtJhEYmWMcMa3_bCNeogMUh7au0vIFxUnuHMN1zwN3jRb21zRXNUKH5tGPTy-XC6UjnwHRwKuR5bQL3eDJr5wRfb3zGLVdaKyJKR-46fSiYn324gdj-tt4EzpM6F_OAYTFoa7d7o/s320/lemon,+parsley,and+roasted+garlic+orzo.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5485321459966658226" /></a><br /><br />Ingredients:<br />Half a Box of Orzo pasta<br />1 Handful of fresh Parsley finely chopped<br />2 cloves of garlic<br />3 tablespoons of EVOO<br />2 tablespoons of freshly squeezed lemon juice<br />1 tablespoon of fresh lemon zest<br />Salt & Black Pepper to taste<br /><br />Directions: Cook Orzo as directed on box. Drain Orzo well and place into a bowl. Add EVOO and mix to evenly coat the Orzo. Let the pasta cool down. In the meantime heat a small frying pan on Low with an thin even coat of EVOO. Place garlic cloves into the pan once peeled and let it toast for 5 minutes or until soft and slightly brown. Once the garlic is done.. place on a cutting board and finely chop the cooked garlic cloves. Add the garlic to the Orzo along with the fresh chopped parsley, lemon juice, and lemon zest. Finally add a pinch of two of salt and some fresh ground black pepper. Adding more or less salt is optional. Mix well and Enjoy!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Sx4jQgPyBSay_66fV2jpCz5STZcfkKY4sjTXn0qA_Kc2hrC0diczSrfyIydwOvUO4u6JdeFc7R-dVSkfMuzIJZeK3S-D_Q7iuPOUxcaZdhyphenhyphen7_nwyzfI3PnjeK0c-6J-_ThRTT70UeqY/s1600/sig.bmp"><img style="cursor:pointer; cursor:hand;width: 219px; height: 114px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Sx4jQgPyBSay_66fV2jpCz5STZcfkKY4sjTXn0qA_Kc2hrC0diczSrfyIydwOvUO4u6JdeFc7R-dVSkfMuzIJZeK3S-D_Q7iuPOUxcaZdhyphenhyphen7_nwyzfI3PnjeK0c-6J-_ThRTT70UeqY/s320/sig.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5485328123097217714" /></a>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com0tag:blogger.com,1999:blog-740441249196196757.post-36062958667168287982010-06-19T10:50:00.000-07:002010-06-21T06:41:39.485-07:00Basil Pesto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwq18VEouA_TJN_rR3Fz145c5k2I5FzcT5DDqicgzV2feiik10a7282_blH6yHcJItEmkr7029Uyakv_e-g6_a94f3-wfsWMyOY4RRiPT7JTky3Ywz9EAdf10pl4tKesl7doi_8oWSnTU/s1600/homemade-pesto.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwq18VEouA_TJN_rR3Fz145c5k2I5FzcT5DDqicgzV2feiik10a7282_blH6yHcJItEmkr7029Uyakv_e-g6_a94f3-wfsWMyOY4RRiPT7JTky3Ywz9EAdf10pl4tKesl7doi_8oWSnTU/s320/homemade-pesto.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5484543735327222418" /></a><br /><br />So its a beautiful hot summer day. I am sitting outside bathing in the sun relaxing in my mother's backyard. I decided I want pasta today. My mom has a garden with an abundance of herbs, tomatoes, eggplant, strawberries, and pretty much every veggie you can think of. I decided to pick some basil leaves and make a pesto sauce. Here's what I had for lunch today over some whole wheat spaghetti topped with Parmesan cheese.<br /><br />Basil Pesto Ingredients:<br />2 cups of fresh basil leaves<br />1/4 cup of pine nuts<br />2 garlic cloves roughly chopped<br />2/3 cups of EVOO<br />1/2 cups of Parmesan cheese<br />salt & black pepper to taste<br /><br />Directions:<br />Toast the pine nuts and garlic in pan with a teaspoon of olive oil on low heat. Mix ingredients in the pan until you begin to see them brown. Remove the garlic and pine nuts from the pan and place it in a food processor or the magic bullet (which i love) along with the basil, EVOO, Parmesan cheese, and a bit of black pepper. Blend ingredients until smooth. <br /><br />Boil your favorite pasta and mix in the pesto. I used whole wheat spaghetti. Serve your dish either warm or chilled for a light refreshing summer meal. You may add grilled chicken to your pasta for some protein or you can serve it along with any grilled meats.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvd-xeAdhJQdeIhS5N5Kc2sfcLp-xJYCkShQr0keC095zz6FwXfswN1f5zwqB0J3jw3znlmmpXh7izKYh-byZsEif7NJ7UfJ8tJxOnn49skvFcN-ln3hy530iLQ6Pz-QRTm3qj3lvWTdA/s1600/love+maria.jpg"><img style="cursor:pointer; cursor:hand;width: 200px; height: 104px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvd-xeAdhJQdeIhS5N5Kc2sfcLp-xJYCkShQr0keC095zz6FwXfswN1f5zwqB0J3jw3znlmmpXh7izKYh-byZsEif7NJ7UfJ8tJxOnn49skvFcN-ln3hy530iLQ6Pz-QRTm3qj3lvWTdA/s320/love+maria.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5484556128922220946" /></a>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com2tag:blogger.com,1999:blog-740441249196196757.post-74644330135717694722010-06-13T11:52:00.000-07:002010-07-05T19:13:40.457-07:00Strawberry Mint Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhiQhtJf-2z-iTrG8x3WmZxCgzTDDF0T1aHS9uq91-ExvI8f5hyTFaQUEYV2l8SmcHxLIWCEdkYgAqzU7_YEwiLdT2dIkpK6mZLB159l61Y4eHYBFZQJpAOyuKg2o8mW2wCEHD5UVawI/s1600/strawberry+mint+salad.bmp"><img style="cursor:pointer; cursor:hand;width: 320px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBhiQhtJf-2z-iTrG8x3WmZxCgzTDDF0T1aHS9uq91-ExvI8f5hyTFaQUEYV2l8SmcHxLIWCEdkYgAqzU7_YEwiLdT2dIkpK6mZLB159l61Y4eHYBFZQJpAOyuKg2o8mW2wCEHD5UVawI/s320/strawberry+mint+salad.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5490610602148360098" /></a><br /><br /><br />Strawberry Mint Salad<br /><br />This delicious italian dessert is great alone or on top of vanilla icecream. It's a quick, fresh, healthy dessert that I promise you, & everyone else you share it with, will love! This dessert is made with an italian sweet anise liqueur called Sambuca. This strawberry salad only calls for a shot and a half of the Sambuca to help carmelize the strawberries. It gives the strawberries a sweet anise flavor along with the sugar.Do not be afraid to serve a little to the children! <br /><br /><br />Ingredients:<br />2 cups of strawberries thinly sliced<br />1 handful of mint leaves chopped..(chop leaves in thin slices for a nice presentation)<br />1/4 cup of sugar<br />1 1/2 shots of Romana Sambuca (I prefer this brand!)<br /><br />Directions:<br />Mix all these ingredients in a bowl. Let it chill and marinate in the fridge for a half an hour. Then serve cold.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvd-xeAdhJQdeIhS5N5Kc2sfcLp-xJYCkShQr0keC095zz6FwXfswN1f5zwqB0J3jw3znlmmpXh7izKYh-byZsEif7NJ7UfJ8tJxOnn49skvFcN-ln3hy530iLQ6Pz-QRTm3qj3lvWTdA/s1600/love+maria.jpg"><img style="cursor:pointer; cursor:hand;width: 200px; height: 104px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvd-xeAdhJQdeIhS5N5Kc2sfcLp-xJYCkShQr0keC095zz6FwXfswN1f5zwqB0J3jw3znlmmpXh7izKYh-byZsEif7NJ7UfJ8tJxOnn49skvFcN-ln3hy530iLQ6Pz-QRTm3qj3lvWTdA/s320/love+maria.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5484556128922220946" /></a>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com0tag:blogger.com,1999:blog-740441249196196757.post-80875708988543866642010-05-19T12:21:00.000-07:002010-07-05T19:48:18.715-07:00Mediterranean Chickpea Salad<div align="center"><span style="font-family:georgia;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZ2RMLHZaNjsXd4w4OUfNKwnbA0JuQ6BLlRxuUFS8R6rEmblM9BzpW4A6PWb-4NfjcFFEwWodBDH5C01l3SrEjoh2sgSbcjxR5dZCC63qEKp-eTf8AVYWio4KDuVIC3s4k_qVx_ssA8U/s1600/SDC10244.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5473064127308281218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNZ2RMLHZaNjsXd4w4OUfNKwnbA0JuQ6BLlRxuUFS8R6rEmblM9BzpW4A6PWb-4NfjcFFEwWodBDH5C01l3SrEjoh2sgSbcjxR5dZCC63qEKp-eTf8AVYWio4KDuVIC3s4k_qVx_ssA8U/s320/SDC10244.JPG" /></a></span></div><div align="center"></div><div align="left"><span style="font-family:georgia;">Hello everyone! I hope you enjoy this recipe as much as I do. Its very easy to make. Quick & Healthy. Its a great meal to have with some toasted pita bread for lunch. Chickpeas are also known at garbanzo beans. They are used in hummus. They are very high in protein and fiber and when added with vegetables it makes a great light & healthy Mediterranean salad. You can use different vegetables such as red peppers, cucumbers, celery, olives and so on. There are a million recipes for this but this is the one I made because of what I had on hand. </span></div><div align="left"> </div><div align="left"> </div><div align="left"><span style="font-family:georgia;"></span></div><div align="left"><span style="font-family:georgia;">Ingredients:</span></div><div align="left"> </div><div align="left"><span style="font-family:georgia;"></span></div><div align="left"><span style="font-family:georgia;">1 can of Goya chickpeas, washed & rinsed</span></div><div align="left">1 handful of plain parsley, chopped finely</div><div align="left">1 clove of garlic, chopped finely</div><div align="left">1 quarter of a small red onion, diced finely</div><div align="left">1 large tomato diced finely</div><div align="left">1/2 of a yellow bell pepper diced finely</div><div align="left">3 tablespoons of extra virgin olive oil</div><div align="left">1/8 of a cup of red wine vinegar</div><div align="left">Salt & Pepper for taste</div><div align="left"></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguR3JMQxXkpfj2RWkhbIe5V-Zoy82Vto6Onum4uy_54lOJIuHiprsWGMGRVM7VRb1AXLLYTYiS_IqKrv0JWR0t3JBwyQe-L2cBFmTJTkYG9oYPOh7zR98HQRwG8VR_1Fn51Kg-SqouEd0/s1600/ingredients.JPG"><img style="WIDTH: 302px; HEIGHT: 242px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5473063758437544626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguR3JMQxXkpfj2RWkhbIe5V-Zoy82Vto6Onum4uy_54lOJIuHiprsWGMGRVM7VRb1AXLLYTYiS_IqKrv0JWR0t3JBwyQe-L2cBFmTJTkYG9oYPOh7zR98HQRwG8VR_1Fn51Kg-SqouEd0/s320/ingredients.JPG" /></a></p>Directions: Add all ingredients together. Add more red wine vinegar to suit your taste. Cool for an hour or two in the fridge then enjoy!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzd3EapQmtCy2nS_J71J9k5CB4UjZQUC1BscflqzWRaPBdoXmGviGct6lszrg_3pKfBlK9MnL1SWGEsB8NLv8CgzZaiakagNnw-hR3UGWsNtaBAeMhP1KjqpUWZEnfOYsteYWALpfmy78/s1600/SDC10243.JPG"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvd-xeAdhJQdeIhS5N5Kc2sfcLp-xJYCkShQr0keC095zz6FwXfswN1f5zwqB0J3jw3znlmmpXh7izKYh-byZsEif7NJ7UfJ8tJxOnn49skvFcN-ln3hy530iLQ6Pz-QRTm3qj3lvWTdA/s1600/love+maria.jpg"><img style="cursor:pointer; cursor:hand;width: 200px; height: 104px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvd-xeAdhJQdeIhS5N5Kc2sfcLp-xJYCkShQr0keC095zz6FwXfswN1f5zwqB0J3jw3znlmmpXh7izKYh-byZsEif7NJ7UfJ8tJxOnn49skvFcN-ln3hy530iLQ6Pz-QRTm3qj3lvWTdA/s320/love+maria.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5484556128922220946" /></a>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com0tag:blogger.com,1999:blog-740441249196196757.post-699765743559159662010-05-19T11:57:00.000-07:002010-06-19T11:54:03.613-07:00Roasted Corn & Black Bean Salsa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiburHsrAFFUtIWOYwkBmvJ8rhBuDNCami9PkZ1gTdI00LtkUV9U6AT5EjHhmZI6ZctRZyaybJHagnvr_4vhoMzB8RaEkbFe-8ZIk9LaiWTCD-KWe7kDuoFPjSl-Y8VHRui1Wd3olIY2QY/s1600/SDC10237.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5473062771172630754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiburHsrAFFUtIWOYwkBmvJ8rhBuDNCami9PkZ1gTdI00LtkUV9U6AT5EjHhmZI6ZctRZyaybJHagnvr_4vhoMzB8RaEkbFe-8ZIk9LaiWTCD-KWe7kDuoFPjSl-Y8VHRui1Wd3olIY2QY/s320/SDC10237.JPG" /></a>
<br /><div>This is a light healthy treat I enjoy having for lunch alone or for dinner as a side dish for a <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">Mexican</span> inspired meal. It goes great with fresh corn chips which are simple to make or a bag of your favorite brand of tortilla chips. Its very easy to make because it pretty much only requires dicing the vegetables. In this dish I use a bag of steam corned however if you own a <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">BBQ</span> or have a grill for your stove top, I would <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">recommend</span> grilled 2 corn cobs and then slice the grilled <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">kernels</span> off for this dish. </div>
<br />Ingredients:
<br />
<br />1 can of Goya black beans, drained; washed
<br />1/2 of red onion diced finely
<br />1 bag of steamed corn
<br />1 large lemon
<br />1 large tomato diced
<br />1 handful of cilantro finely chopped
<br />1 clove of garlic finely chopped
<br />a dusting Salt & Pepper
<br />a dusting of onion powder, garlic powder, and chili powder (be careful not to over do it!)
<br />1 tablespoon of extra virgin olive oil
<br />
<br />Directions:
<br />Steam the corn as directed. Heat a large nonstick pan to medium/high with a few sprays of olive oil. Place the steamed corn into the hot oiled pan and let it sit there for 2 minutes. To not stir in the meantime because we want the <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">kernels</span> to brown a little. Stir after you notice the <span id="SPELLING_ERROR_6" class="blsp-spelling-corrected">kernels</span> are browning (check a certain area with a spoon first). Place the cooked brown <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">kernels</span> in a bowl to cool off while you chop up the rest of the ingredients. Be sure to rinse the can of black beans in a strainer under cold water. Mix all the ingredients up. Squeeze one whole lemon (make sure you don't add the seeds!!). Add a little salt & pepper and then add a dusting of onion, garlic, and chili powder making sure you don't over do it. Give it a taste. You may add more salt if you like. </div>
<br />Enjoy! :)
<br />
<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3En8GnWisg-tn06_dFLxXKxBMbZ0YbgSxSFeKmo2sp1rBpwo6X0kuLvpUPEDOTgiE7oU-LT1-T_Vt7aMQQNcCru4mS-H2eUjAC5QbKGTybNbLPloBvq_AAOzcFdJe9Ls-Pr_b4L89GbQ/s1600/SDC10234.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5473062245717017394" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3En8GnWisg-tn06_dFLxXKxBMbZ0YbgSxSFeKmo2sp1rBpwo6X0kuLvpUPEDOTgiE7oU-LT1-T_Vt7aMQQNcCru4mS-H2eUjAC5QbKGTybNbLPloBvq_AAOzcFdJe9Ls-Pr_b4L89GbQ/s320/SDC10234.JPG" /></a></div></div>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvd-xeAdhJQdeIhS5N5Kc2sfcLp-xJYCkShQr0keC095zz6FwXfswN1f5zwqB0J3jw3znlmmpXh7izKYh-byZsEif7NJ7UfJ8tJxOnn49skvFcN-ln3hy530iLQ6Pz-QRTm3qj3lvWTdA/s1600/love+maria.jpg"><img style="cursor:pointer; cursor:hand;width: 200px; height: 104px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvd-xeAdhJQdeIhS5N5Kc2sfcLp-xJYCkShQr0keC095zz6FwXfswN1f5zwqB0J3jw3znlmmpXh7izKYh-byZsEif7NJ7UfJ8tJxOnn49skvFcN-ln3hy530iLQ6Pz-QRTm3qj3lvWTdA/s320/love+maria.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5484556128922220946" /></a>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com0tag:blogger.com,1999:blog-740441249196196757.post-39934456626549259552010-04-29T13:16:00.000-07:002010-06-19T11:49:38.165-07:00Beef Enchiladas<span id="SPELLING_ERROR_0" class="blsp-spelling-error">Sooo</span> here's my recipe for these yummy beef enchiladas! :)<br /><br />Ingredients:<br /><br />1 can of enchilada sauce<br />8 flour tortillas<br />1 package of ground beef..i use the 90 and above lean ground beef just because we <span id="SPELLING_ERROR_1" class="blsp-spelling-error">don't</span> need the extra fat to keep this beef mixture soft.<br />1 large onion finely chopped<br />1 package of taco mix (or you can create your own taco mixture. I used the package for convenience!)<br />1 package of shredded <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">cheddar</span> cheese (or whatever mixture of <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">Mexican</span> cheeses you like!)<br />3 <span id="SPELLING_ERROR_4" class="blsp-spelling-error">chipotle</span> peppers in <span id="SPELLING_ERROR_5" class="blsp-spelling-error">adobo</span> sauce finely chopped (this comes in a small can usually found in the <span id="SPELLING_ERROR_6" class="blsp-spelling-error">spanish</span> section of the super market..you can place the left over in a <span id="SPELLING_ERROR_7" class="blsp-spelling-corrected">Ziploc</span> bag in the freezer if you think it will be awhile again until you use it or in your fridge)<br />1 teaspoon of salt<br />1 teaspoon of black pepper<br />2 tablespoons of olive oil<br />3 tablespoons of <span id="SPELLING_ERROR_8" class="blsp-spelling-error">Sofrito</span> (this can also be found in a jar in the <span id="SPELLING_ERROR_9" class="blsp-spelling-error">spanish</span> section of your super market)<br /><br />Directions:<br />Turn oven on to 350 degrees. In a large skillet or pan, begin heating the olive oil on medium heat. Add the diced onions and black pepper and have them sweat out (meaning cook until transparent..adding a few pinches of salt will help them "sweat" faster). Once the onions begin to look a bit transparent add the <span id="SPELLING_ERROR_10" class="blsp-spelling-error">sofrito</span>. Mix well for a minute then begin adding you ground beef. Add the entire taco seasoning package. Mix everything in the skillet well. Spoon the meat to break it down into fine <span id="SPELLING_ERROR_11" class="blsp-spelling-corrected">pieces</span> while it is cooking for 3 minutes. Add a 1/3 of the enchilada sauce into the meat mixture. Continue to stir all the ingredients and break down the meat with a spoon for 15 minutes. Once this is done turn off the heat and grab a tray. Place 1/4 of the enchilada sauce on the bottom of the pan. Place the remainder enchilada sauce in a wide bowl. One at a time dip a flour tortilla into the enchilada sauce in your bowl (The sauce does not have to be evenly <span id="SPELLING_ERROR_12" class="blsp-spelling-corrected">distributed</span> on both sides of the tortilla however you can just rub the sauce around it with your fingers. <span id="SPELLING_ERROR_13" class="blsp-spelling-corrected">Don't</span> be afraid to get dirty!!) place the wet tortilla in tray. add a couple of tablespoons of the meat mixture then wrap it. The finish tortillas should lay close to one another. I happened to fit 8 perfectly in this tray. I had a little bit of meat left so I kept the rest in a container for lunch tomorrow.. It would make a great <span id="SPELLING_ERROR_14" class="blsp-spelling-error">quesadilla</span> filler. :) Top the tortillas with the rest of the enchilada sauce then with shredded <span id="SPELLING_ERROR_15" class="blsp-spelling-corrected">Cheddar</span> cheese. As much as you like! <span id="SPELLING_ERROR_16" class="blsp-spelling-corrected">Don't</span> use the low fat cheeses because they do not melt well at all. You can then, you <span id="SPELLING_ERROR_17" class="blsp-spelling-corrected">don't</span> have to, sprinkle the cheese with a little bit of chili powder and paprika. Once your done with that, cover the tray with aluminum foil that has been sprayed with olive oil. This prevents the cheese from burning under the heat and the oil prevents the cheese from sticking to the aluminum. Let this cook for 30-45 minutes depending on how hot your oven is. Take the aluminum foil off and let it then bake for 15 minutes or until the cheese starts to brown. Once your tray of enchiladas looks like the picture here.. It's then ready to be eaten!!! Enjoy!!! :)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEika-wOHKJmgTbjEFMwUhjt8Escqkat2W4MhfPklJGWlLQF5puO6Ok4ehAaw9nts0NkbTDQxrw0R5saxRxTbJGz80a4tuo1cF1OLDbpReF2biKJVdXGEPKbntKwR-iRnnsw1duyoigCfxY/s1600/SDC10236.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5465656453993968146" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEika-wOHKJmgTbjEFMwUhjt8Escqkat2W4MhfPklJGWlLQF5puO6Ok4ehAaw9nts0NkbTDQxrw0R5saxRxTbJGz80a4tuo1cF1OLDbpReF2biKJVdXGEPKbntKwR-iRnnsw1duyoigCfxY/s320/SDC10236.JPG" /></a><br /><br /><div><br /><br /><div></div></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvd-xeAdhJQdeIhS5N5Kc2sfcLp-xJYCkShQr0keC095zz6FwXfswN1f5zwqB0J3jw3znlmmpXh7izKYh-byZsEif7NJ7UfJ8tJxOnn49skvFcN-ln3hy530iLQ6Pz-QRTm3qj3lvWTdA/s1600/love+maria.jpg"><img style="cursor:pointer; cursor:hand;width: 200px; height: 104px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvd-xeAdhJQdeIhS5N5Kc2sfcLp-xJYCkShQr0keC095zz6FwXfswN1f5zwqB0J3jw3znlmmpXh7izKYh-byZsEif7NJ7UfJ8tJxOnn49skvFcN-ln3hy530iLQ6Pz-QRTm3qj3lvWTdA/s320/love+maria.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5484556128922220946" /></a>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com0tag:blogger.com,1999:blog-740441249196196757.post-62580584490403729082010-04-13T13:49:00.000-07:002010-06-19T11:47:08.126-07:00Crockpot Chili with Crockpot cornbreadSo I know I haven't been on in a while..I've been quite busy. However, I always make time to cook. I'v been using my crockpot quite often because I find it convienant to just drop whatever I like into the pot in the morning, go out and run errands, then when i come back home I have a warm meal waiting for me.<br /><br />This is one of the chili's I like to make. I just recently began cooking cornbread on top. Let me just say, I will never make chili without cornbread dumplings ontop. Its delicious, sweet, and moist.<br /><br />This is a must try. It's super easy..and delicious!<br /><br />Ingredients for this chili:<br /><br />1 can pureed tomato sauce<br />1 can tomato paste<br />1 chopped onion<br />3 chopped chipotle chili peppers in adobo sauce in can (you can find this in a small can in the spanish section of your supermarket)<br />3tspns of the adobo sauce from the chipotle chili pepper can<br />2 tablespoons of cumin (you can add more or else..but without it, the sauce will not taste like chili)<br />2 tablespoons of chili powder<br />2 tablespoons of paprika or smoked paprika<br />1 large red pepper chopped<br />2 teaspoons of onion powder<br />2 teaspoons of garlic powder<br />1 teaspoon of red pepper powder<br />1 tablespoon of olive oil<br />1/4 teaspoon of black pepper<br />1 teaspoon of salt<br />1 teaspoon of sugar (white or brown is fine. also you can add more if you like depending on how sweet you like your chili)<br />1/2 package of ground beef<br />1 can of black beans (washed and drained)<br />1 can of red beans (washed and drained)<br />1/4 cups of water<br />1/2 a package of steamed corn (you can leave this out..but I like the sweetness it brings to the chili)<br /><br /><br /><br />After a couple of hours, it will look like this..<br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRTaumvRForUNXJoiyCyMWsy8OkefxZdnL53tnXh4jTHqwvBHz4ZEPJLrN2PqtyWdD2nfvjhqiV6PlZtn82R45jBHyKwEa1KSIwosSHtw1afJgqkiBxrfxQtmW28Rxl-v-91gnMIOS7U/s1600/chili.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459727258527646914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRTaumvRForUNXJoiyCyMWsy8OkefxZdnL53tnXh4jTHqwvBHz4ZEPJLrN2PqtyWdD2nfvjhqiV6PlZtn82R45jBHyKwEa1KSIwosSHtw1afJgqkiBxrfxQtmW28Rxl-v-91gnMIOS7U/s320/chili.JPG" /></a><br /><br /><div><br />This is the brand of steam corn I like to use for pretty much all the recipe's I make with corn.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdK1ubr3rW6wWsnhn6uIFSUfViqtgKDkv9Ojp2SSWE99MDdgq4DR0Zu-_w3epKvdCHIasPgW-5Uhoi4sJbH8tjYwT7vyS9oYS5-UliIi8t8F52T46Ua_Cq3vlJyjBOemo_X8oBLb0Ga54/s1600/corn+brand.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459727412472354978" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdK1ubr3rW6wWsnhn6uIFSUfViqtgKDkv9Ojp2SSWE99MDdgq4DR0Zu-_w3epKvdCHIasPgW-5Uhoi4sJbH8tjYwT7vyS9oYS5-UliIi8t8F52T46Ua_Cq3vlJyjBOemo_X8oBLb0Ga54/s320/corn+brand.JPG" /></a><br /><br />This is the brand of cronbread mixture I like to use. Follow the instructions (1/3 cups of milk, 1 egg (I use two egg whites instead because it makes the corn bread more moist), and the mixture). I add in the other half of the packaged steam corn to this. You can omit this, but once again, I like it because it add more texture and sweetness.<br /><br /><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjusqlyOkmjemepLupm6orNGJOdnLfZ684S_ylUjgxcgjK0yhIwzxvJJPtbj7DRXHD8_ivA4ypxB0QFGcJJLBEP-35H-06Fvd5eCBZ0lxo3Bnpf5grF0DVA9Wwsv0li8U-K29eVoX_p-eM/s1600/cornbread+brand.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459727690017361874" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjusqlyOkmjemepLupm6orNGJOdnLfZ684S_ylUjgxcgjK0yhIwzxvJJPtbj7DRXHD8_ivA4ypxB0QFGcJJLBEP-35H-06Fvd5eCBZ0lxo3Bnpf5grF0DVA9Wwsv0li8U-K29eVoX_p-eM/s320/cornbread+brand.JPG" /></a></div><div></div><div>Once your done mixing the corn bread mixture drop spoonfuls into the crockpot right over your chili. Let the chili and cornbread cook for 45 minutes or so. You can check to see if the cornbread is cooked thoroughly by placing a toothpick or nice through it. If it comes out clean with no batter on it then it is cooked!!.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVVucoeOghZAM6y18z2tAT5WRI72txrcToZJJFPmTtrOD9UAGmR6VuQfPKfkCzElLuusV1SmnH4EgZ7MRggCmym3_Q9_YAC-YYgr-Qf2aEfJOtG1xPBHMOkuCNg-Hr5ZB9pIMKayCU3M/s1600/cornbread+n+chili+cooking.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5459727839967165458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyVVucoeOghZAM6y18z2tAT5WRI72txrcToZJJFPmTtrOD9UAGmR6VuQfPKfkCzElLuusV1SmnH4EgZ7MRggCmym3_Q9_YAC-YYgr-Qf2aEfJOtG1xPBHMOkuCNg-Hr5ZB9pIMKayCU3M/s320/cornbread+n+chili+cooking.JPG" /></a><br />I don't have a picture of the final product but next time I create this dish I'll be sure to place it on this blog!.. It may not look beautiful in the end..but dont worry!! It will be delicious. YOU CAN NOT GO WRONG WITH THE CROCKPOT!! :)<br /><br /></div><div><br /><br /><br /><br /><div></div></div></div></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvd-xeAdhJQdeIhS5N5Kc2sfcLp-xJYCkShQr0keC095zz6FwXfswN1f5zwqB0J3jw3znlmmpXh7izKYh-byZsEif7NJ7UfJ8tJxOnn49skvFcN-ln3hy530iLQ6Pz-QRTm3qj3lvWTdA/s1600/love+maria.jpg"><img style="cursor:pointer; cursor:hand;width: 200px; height: 104px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvd-xeAdhJQdeIhS5N5Kc2sfcLp-xJYCkShQr0keC095zz6FwXfswN1f5zwqB0J3jw3znlmmpXh7izKYh-byZsEif7NJ7UfJ8tJxOnn49skvFcN-ln3hy530iLQ6Pz-QRTm3qj3lvWTdA/s320/love+maria.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5484556128922220946" /></a>mariahttp://www.blogger.com/profile/17052294465957014649noreply@blogger.com0