tag:blogger.com,1999:blog-53611717454301033492024-03-05T17:16:51.497-08:00Tanya EatsEat to Enjoy, not to LiveTanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-5361171745430103349.post-64211434803389618502010-06-03T07:03:00.000-07:002010-06-03T11:50:54.518-07:00Cookies & Compost = Yummy Deliciousness<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Huh?</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Say what?</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Yup...cookies and compost equal some pretty darn yummy creations...especially when that creation is from the uber-renowned NYC restaurant <i>Momofuku. </i>Ok, so it's not really<i> compost</i> per se, but basically you take whatever you have on hand and throw it into this cookie.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is actually <a href="http://tmleee2002.blogspot.com/2010/05/sibling-love.html">the cookie that you saw my kids were sharing</a>. That cookie was out of pure laziness since I ran out of room for the initial shaping & chilling stage of the cookie and dumped it into a bowl. I then proceeded to dump said bowl onto the cookie sheet & baked it as is. Yeah, I'm <span class="Apple-style-span" style="text-decoration: line-through;">lazy</span> a rebel like that.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For our cookies, I threw in chocolate, peanut butter, & butterscotch chips:</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ok, yes, that's quite normal...so here's where we make it interesting:</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvzpY6xGplGuYFmMLDVWlNoN3qOx5H3TF6OlX-ROSGSSToxYj6ztAzpa1gwTpmXaqlxHyddn11VaYkg4Nvtl-yvLtx6KP4ZaiPxxzypwqmIIKAxYO8E5dhlzh5sW80ccuQwkWVSYMWKgLQ/s1600/DSC_0046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvzpY6xGplGuYFmMLDVWlNoN3qOx5H3TF6OlX-ROSGSSToxYj6ztAzpa1gwTpmXaqlxHyddn11VaYkg4Nvtl-yvLtx6KP4ZaiPxxzypwqmIIKAxYO8E5dhlzh5sW80ccuQwkWVSYMWKgLQ/s320/DSC_0046.JPG" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">See that? That, my friends, is a melange of pretzels, Oreos, potato chips, & coffee grounds...and yes, it <span class="Apple-style-span" style="font-style: italic;">all <span class="Apple-style-span" style="font-style: normal;">goes in the cookies. I know I made my sister throw up a little in her mouth when I mentioned my add-ins. Whoops.</span></span></span></div><div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div><div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">But, if you're a person who likes sweet & savory creations, give this a try! Christina Tosi, pastry chef of the <a href="http://www.momofuku.com/">Momofuku</a> restaurants and David Chang, chef/owner/culinary bad-a$$ of the Momofuku restaurants serve this cookie in the Momofuku Milk Bar. His other Momofuku restaurant Momofuku Ssam Bar was named of the 50 Best Restaurants in the World. David has been nominated/won several James Beard awards over the years and was one of Times 100 Most Influential People for 2010...plus he's a DC native...whaaaaaaaaaaaaaat. His cookbook <a href="http://www.amazon.com/gp/product/030745195X?ie=UTF8&tag=imnosuwhiwato-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=030745195X">Momofuku</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=imnosuwhiwato-20&l=as2&o=1&a=030745195X" style="border: none !important; margin: 0px !important;" width="1" /> was released last fall.<br />
</span></div></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My friend Linda, a fellow foodie and restaurant owner tipped me off to these bad boys. You can find the recipe <a href="http://regisandkelly.go.com/recipe-finder.html?_cat=chef&_val=Christina%20Tosi">here</a>. Christina Tosi was on "Live with Regis & Kelly" showing how to make them. On that segment one of the things they used was Goldfish crackers...I'm adventurous, but I'm not sure I could use those. Anyhoo...if you have a stand mixer, you're in luck...'cause these bad boys need a total of 10 straight minutes of butter/sugar beating! Also, definitely follow the chilling time. I actually chilled mine at least overnight and even waited the 36 hours as recommended by Shirley Corriher when making cookies. Ooh and my last rec would be to use the coffee grounds (which I used fresh coffee grounds and I've seen as used, dry grounds)...they lend a depth to the cookie which is ridiculous!</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9XEZ2bJ57ArulaqweTiPRwX-d7fAh35kA2y7bifYhZ1Py2qoZ8YfTFzWW12ocpeoz6HvCVj9n4mT7RJS707E3q8DhOaRDKVZt5S7eumqZ0-xI0GDoMmhPG-v1F4RTvmW_2gMfO_w5okcZ/s1600/DSC_0059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9XEZ2bJ57ArulaqweTiPRwX-d7fAh35kA2y7bifYhZ1Py2qoZ8YfTFzWW12ocpeoz6HvCVj9n4mT7RJS707E3q8DhOaRDKVZt5S7eumqZ0-xI0GDoMmhPG-v1F4RTvmW_2gMfO_w5okcZ/s320/DSC_0059.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4_8ATmL8W_tiga-KgdpbI9rWQx5GMIXFgQ1B4rkrX46cDz_vjcq7UIQM0D4g0JlqpvvQnzquYTPQq88NWjhbM4wmy3iq4gVTe5srmg14r0XZC_v61DBZ0aXASoHwBObdPp9hUu5tsPqB/s1600/DSC_0132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA4_8ATmL8W_tiga-KgdpbI9rWQx5GMIXFgQ1B4rkrX46cDz_vjcq7UIQM0D4g0JlqpvvQnzquYTPQq88NWjhbM4wmy3iq4gVTe5srmg14r0XZC_v61DBZ0aXASoHwBObdPp9hUu5tsPqB/s320/DSC_0132.JPG" /></a></div></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Again, find the recipe <a href="http://regisandkelly.go.com/recipe-finder.html?_cat=chef&_val=Christina%20Tosi">here</a> and ENJOY!</span></div>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com3tag:blogger.com,1999:blog-5361171745430103349.post-28497547395666373782010-05-28T13:41:00.000-07:002010-05-28T13:51:06.041-07:00Moving...<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I am the author of 3 blogs.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Why?</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Well, I started our family blog for the obvious. Being a military family away from friends and fam, I started it to keep everyone updated. Except, I failed to realize that also being a military family, you run into slumps...most noticeably when you're a "single married spouse/mom" (SMS/M) and/or the computer is in a different room on a different floor in your house away from your kids. Also, when I have the time to blog, I'd rather spend it with my husband with whom I've probably spent 1/2 of our relationship actually being in his physical presence. I also didn't want to clutter our family blog with my own personal stuff since well, it's our <i>family</i> blog.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Besides my family, my passion is cooking and eating. So, I started this blog.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Since I'm starting to lose steam, time, and energy on giving the appearance of maintaining three...I'm going to simplify and put everything on <a href="http://tmleee2002.blogspot.com/">my personal blog</a>...except I'll still double post so any foodies won't have to read my ramblings & babblings...except in my food posts.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So, I guess I'm not really moving, am I?</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oy vey.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com0tag:blogger.com,1999:blog-5361171745430103349.post-20001538092362667232010-05-18T12:11:00.000-07:002010-05-18T12:11:23.707-07:00Italian Wedding Soup...chickenized.<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dear Ina,</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I have but one request...</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Will you marry me?</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Love,</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tan</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ina Garten (aka Barefoot Contessa) has never let us down. We've been having crazy up and down weather. Like...really, really, ridiculously crazy temperature changes. Today we should get into the 90s but yesterday we were in the 60s...but the day before in the upper 80s and the day before that in the lower 60s. I think you get it.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I've been dying to try the <a href="http://www.foodnetwork.com/recipes/ina-garten/italian-wedding-soup-recipe/index.html">Italian Wedding Soup</a> out of her <a href="http://www.amazon.com/gp/product/1400054354?ie=UTF8&tag=imnosuwhiwato-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1400054354">Back To Basics</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=imnosuwhiwato-20&l=as2&o=1&a=1400054354" style="border: none !important; margin: 0px !important;" width="1" /> cookbook. I've made my own before, but what I had to try was her meatball recipe. Girlfriend makes a chicken meatball...1/2 ground chicken & 1/2 Italian chicken sausage.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So, I did...and to marvelous reviews and loud slurping. Another successful Ina creation!</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">On a side note, make sure you don't buy <i>cooked</i> Italian sausage. I, of course, being so careful & meticulous would <i>never</i> run through Trader Joe's after not finding chicken sausage in the military commissary, find Italian chicken sausage in TJs, do a quick celebratory dance, load up on many non-essential TJ items, & waltz through check-out. I would <span class="Apple-style-span" style="text-decoration: line-through;">check the item carefully and make sure that I was getting an uncooked meat item since it was to be mixed up with other raw meat and only get what I needed and then</span> check-out</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">But, since Mama loves her Vita-mix, you can be darn sure that I ground up that cooked sausage and mixed it in with the raw chicken...FABULOUS.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">ENJOY!!!!!!</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
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<tr><td><div style="text-align: center;"><a href="http://picasaweb.google.com/lh/photo/7pl8N-X4KcF9pXLbLfSC7SuSr1Dz6vtAXJ4HeOQRmEw?feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguZT6QeqGARaJGx64hXmYhSGxiRiCVQ4m4ftiVmZfjDpV2PcqKaXAdgHXBruiCg0i5pZz8IKaO2PdLdZ-ZlGzV-d_PR7Ja0pKQlqB1z9Rsk6AQK1GtCEuHNrE0xudTin9beD29QCkx-Ro/s400/None.jpg" /></a></div></td></tr>
<tr><td style="font-family: arial,sans-serif; font-size: 11px; text-align: center;"><div style="text-align: center;">From <a href="http://picasaweb.google.com/tmleee2002/TanyaEats?authkey=Gv1sRgCIfpsfC_wsmuYg&feat=embedwebsite">Tanya Eats</a></div></td></tr>
</tbody></table>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com1tag:blogger.com,1999:blog-5361171745430103349.post-73151329496301998932010-03-30T07:23:00.000-07:002010-03-30T07:36:32.274-07:00Tyler Florence's Sesame Chicken Salad with Spinach, Cucumber, and Cilantro<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLwuQJl0OwNZxcTy7S90D8cKRaatEwDUBcK1zbsXdAfmZGbo1g7m0y-R8j92b__OX1qGQQNmVTZLlW3fCxkUqfBlh-03eiQ9NMPo11piSvVCqlE_Z04PN4mTUdXqtKdpgTMpVWyvJG18/s1600/IMG_2033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLwuQJl0OwNZxcTy7S90D8cKRaatEwDUBcK1zbsXdAfmZGbo1g7m0y-R8j92b__OX1qGQQNmVTZLlW3fCxkUqfBlh-03eiQ9NMPo11piSvVCqlE_Z04PN4mTUdXqtKdpgTMpVWyvJG18/s320/IMG_2033.JPG" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><div></div></span><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A while back I published a post on <a href="http://taneats.blogspot.com/2010/02/buttermilk-chicken-tenders.html">buttermilk chicken tenders</a> which were inspired by <span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tyler Florence's Sesame Chicken Salad with Spinach, Cucumber, and Cilantro. I've used a bunch of Tyler's recipes straight from Food Network...but never bought his book. Why? I dunno...since every recipe I tried was fabulous. I had every one of Ina's but none of Tyler's. So, this Xmas/birthday I received 4 of his books and loving all of them!</span></span></span></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: left;">I promised Melissa that I would post the recipe. I omitted the red pepper flakes since the kiddos don't tolerate heat so well. Also, I would start with LESS than 1/4 soy sauce and add more to taste...or use less-sodium soy. We served up our's with a side of <a href="http://www.amazon.com/gp/product/030745195X?ie=UTF8&tag=imnosuwhiwato-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=030745195X">Momofuku Ginger Scallion</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=imnosuwhiwato-20&l=as2&o=1&a=030745195X" style="border: none !important; margin: 0px !important;" width="1" /> noodles...mmmmmmmm.</div></span><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"> </span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-family: Times;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">So, without further ado...</span></span></span></span></div><div><div><span class="Apple-style-span" style="font-family: 'Lucida Grande', Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"> </span></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: x-large;"><b>Tyler Florence's Sesame Chicken Salad with Spinach, Cucumber, and Cilantro</b></span></span><br />
<div><span class="Apple-style-span" style="font-family: 'Lucida Grande', Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;">from <a href="http://www.tylerflorence.com/blog/?p=649">Tyler Florence</a> (Tyler's Ultimate)</span></span></div><div><span class="Apple-style-span" style="font-family: Arial, Verdana, sans-serif;"><i><a name='more'></a></i></span><br />
<span class="Apple-style-span" style="font-family: 'Lucida Grande', Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; white-space: pre;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; color: #646464; font-family: Arial, Verdana, sans-serif; font-size: 12px; line-height: 16px; white-space: normal;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;"><b><i><span class="Apple-style-span" style="font-weight: normal;">4 boneless, skinless chicken breasts (about 1.5 lb), cut crosswise into 1-inch-wide finger strips<br />
1 ½ cups panko breadcrumbs<br />
¼ cup sesame seeds<br />
Kosher salt and freshly ground black pepper<br />
Extra-virgin olive oil<br />
A couple good handfuls of stemmed spinach leaves (about 4 cups)<br />
1 cucumber, peeled, and cut into thin strips with a vegetable peeler<br />
Handful fresh cilantro leaves<br />
1 tablespoon sesame seeds toasted in a dry skillet over low heat, plus extra for garnish<br />
Cracked black pepper</span></i></b></span></span><br />
<br />
<span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="background-color: white;"><span class="Apple-style-span" style="color: black;"><b><i>Vinaigrette</i></b>:<br />
<i>¼ cup soy sauce<br />
Juice of half a lemon<br />
1 tablespoon rice wine vinegar<br />
1/3 cup extra-virgin olive oil<br />
1-inch knob fresh ginger, peeled and chopped<br />
1 teaspoon sugar</i></span></span></span><br />
<br />
<span class="Apple-style-span" style="color: black; font-size: 13px;">In a bowl, whisk together the soy sauce, lemon juice, vinegar, olive oil, ginger, and sugar. Rinse the chicken and pat dry with paper towels. Put it in another bowl large enough to hold it, pour over half of the vinaigrette and toss. Cover and let the chicken marinate in the fridge for about 2 hours if you have the time, or until you’ve got the rest of the dish ready to go. Set the rest of the vinaigrette aside.</span><br />
<br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: black;">When you’re ready to cook, put the panko and sesame seeds in a shallow platter and season with a little salt and pepper. Mix with your fingers so that the seasoning is incorporated and then taste it – the panko should be well seasoned. Roll the chicken pieces in the seasoned crumbs, patting gently so that the crumbs adhere, until well coated.</span></span></span><br />
<br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: black;">Heat 1/3 cup olive oil in a large skillet over medium-high heat. Line a platter with paper towels and set that to the side of the stove. Add about half of the chicken pieces to the pan and cook 2 to 3 minutes on each side until golden brown and crispy. Remove the chicken to the platter to drain. Do the same to cook the rest of the chicken.</span></span></span><br />
<br />
<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: black;">Put the spinach in bowl with the cucumber strips. Add the rest of the vinaigrette and the toasted sesame seeds, season with salt and pepper, and give it a good toss. To serve, divide the chicken strips between four plates. Put a handful of dressed spinach on top, shower with more toasted sesame seeds and cracked black pepper.</span></span></span></span></span></span></div></div>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com3tag:blogger.com,1999:blog-5361171745430103349.post-66193291542934465362010-03-22T16:16:00.000-07:002010-03-22T16:16:57.543-07:00Brie Puffs<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I had long promised my dear friend Dharms that I would pop over to <a href="http://live2eatdc.blogspot.com/">her friend's sister's blog</a> and check it out. I did but didn't go back for a while...not for any particular reason other than Mommy Brain. So, when I did check it out...I was so glad I did.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Not only are there a bunch of recipes I'm excited to try...but, I found these <a href="http://live2eatdc.blogspot.com/2009/12/brie-puffs.html">bad boys</a> JUST in time for Mom's 60th! Brie Puffs...frikkin' genius...and oh-so-yummy!!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBDbCCIyipCsDadzo1Dbz12glK2TN0Y-2LPJcefDc1V_eSykFFop99cpUttal948Q46kpyIWG-_x_rmMIUYfu1P14bNnHxVEf3169PVCVCFBBMdEfaTn0fcTtdDv5ILoXAFcyfJpPPqs/s1600-h/DSC_0177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBDbCCIyipCsDadzo1Dbz12glK2TN0Y-2LPJcefDc1V_eSykFFop99cpUttal948Q46kpyIWG-_x_rmMIUYfu1P14bNnHxVEf3169PVCVCFBBMdEfaTn0fcTtdDv5ILoXAFcyfJpPPqs/s320/DSC_0177.JPG" /></a></div><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I didn't print out the recipe but Kim & I managed to knock it out really quickly. These puppies are easy, delicious, and a super fabulous addition to any party! Our version was just good ol' plain apricot preserves. I can't wait to try other combos like a berry preserve or other types of yumminess.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Check out the <a href="http://live2eatdc.blogspot.com/2009/12/brie-puffs.html">recipe</a> over at <a href="http://live2eatdc.blogspot.com/">Sonal's blog</a>.</span>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com0tag:blogger.com,1999:blog-5361171745430103349.post-38192718071069836902010-03-19T11:29:00.000-07:002010-03-19T11:29:46.493-07:00Mom's 60th...pre-party<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Apparently I didn't get the memo that my mom's impromptu birthday party wasn't a dessert party.</span><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Nonetheless...in 24 hours I have made for the party:</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cashew Caramel Cookies</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oatmeal Applesauce Cookies</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sugar Cookies</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Apple Cherry Crumb Bars</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Coconut Cake (for the birthday girl)</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Special Dark Chocolate Cake & Semisweet Choco Ganache</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oh, and marinated chicken wings...'cause I guess we don't want the guests going into sugar overload. ;o) I'll also be making a kale salad too. Mmmmmmmmmmm...kale.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">But back to the diabetic-coma-inducing menu I'll also be trying out <a href="http://chellebellesweets.blogspot.com/2009/01/panipopo-tribute-to-my-hubby.html">Michelle's Panipopo</a> which are Samoan Coconut Buns.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The best husband ever got me my new camera...so, I'm hoping there will be some pics to post after this weekend!</span></div>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com1tag:blogger.com,1999:blog-5361171745430103349.post-54695640652710005782010-03-14T18:13:00.000-07:002010-03-14T18:13:39.147-07:00Mango Lassi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwuoKkrvlE2eQz4hLqRFCM3p6onAkALALUBQfI-FDO0zlwD8jYG6tQBc4LvMol7fndDUfrDUHx1crDQlpP2zkng8KoBZB8RXZx-YmQpY3bSidL2HrjkFkNfdbrjudDsKDnA8OA4VX5WI/s1600-h/IMG_3684.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVwuoKkrvlE2eQz4hLqRFCM3p6onAkALALUBQfI-FDO0zlwD8jYG6tQBc4LvMol7fndDUfrDUHx1crDQlpP2zkng8KoBZB8RXZx-YmQpY3bSidL2HrjkFkNfdbrjudDsKDnA8OA4VX5WI/s320/IMG_3684.jpg" /></a></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Hello Mango Lassi,</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">We love you. </span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Like really, really ridiculously love you.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Seriously.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Love,</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tanya's Kids</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a name='more'></a><b><span class="Apple-style-span" style="font-size: x-large;">Tan's Ridiculously Easy Mango Lassi</span></b></span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>16oz. plain yogurt</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>16oz. French vanilla yogurt</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>1 30oz. can mango pulp</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>1 cup skim milk</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>1/2-1 cup ice cubes or frozen mango chunks</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Whip it up in a blender (or better yet, a Vita-mix) and ENJOY!!</span></div>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com2tag:blogger.com,1999:blog-5361171745430103349.post-59692197770370519252010-03-04T08:10:00.000-08:002010-03-14T18:01:41.922-07:00Let's make whoopie...<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">whoopie PIES, that is.</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sicko.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dude...<i>joooooooooking</i>.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Anyhoo...I somehow managed to include my fairly brand-new copy of <a href="http://www.blogger.com/%3Ciframe%20src=%22http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=imnosuwhiwato-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=0307460444%22%20style=%22width:120px;height:240px;%22%20scrolling=%22no%22%20marginwidth=%220%22%20marginheight=%220%22%20frameborder=%220%22%3E%3C/iframe%3E">Martha Stewart's Cupcakes</a> book with my library books and didn't catch the goof until a few weeks later. Of course, a brand new cupcake book will not stick around long and lo & behold...I had to get a new copy.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So, with the order of my 2nd copy I also <i>had to order</i> a buddy for it...<a href="http://www.blogger.com/%3Ciframe%20src=%22http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=imnosuwhiwato-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=0307394549%22%20style=%22width:120px;height:240px;%22%20scrolling=%22no%22%20marginwidth=%220%22%20marginheight=%220%22%20frameborder=%220%22%3E%3C/iframe%3E">Martha Stewart's Cookies</a>.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Since the hubby is nearing the end of his current sea tour (department head tour), I've made it a goal to bake something everyday for his last week. Except, his last week was supposed to be <i>last week</i> and here we are. With that being said, I've taken time off here and there.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Last night, however, peanut butter whoopie pies. I'm not a fan of chocolate but chocolate and peanut butter has always been a favorite flavor combo of mine. This recipe is no exception.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Of course I read correctly and saw that I needed to drop the cookie batter in 1.5 TABLESPOONS and not the 1.5 <i>TEASPOONS</i> that I did. Whoops. So, I *did not* manage to make almost 4 dozen whoopie pies for my husband to take to the submarine...which were gone apparently 10 minutes after he arrived onboard.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">With that being said, it's off to plan what will be his final treat of his final day of being the Weapons Officer on the USS TN.</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>ENJOY!!</i></span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Z-JG3V0omYmgfigvJf28m_HYhpBdJOj8TFTqFHqX_xOusyrQkbF7Z38xbpaLSZuzhyDeoVzGv3-XuAr4P_Bf509BX1qQczLnsZfArVdeKDbF9tES-BAb4QYJLZmEJ3k5C75fd7Duv-I/s1600-h/IMG_3404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Z-JG3V0omYmgfigvJf28m_HYhpBdJOj8TFTqFHqX_xOusyrQkbF7Z38xbpaLSZuzhyDeoVzGv3-XuAr4P_Bf509BX1qQczLnsZfArVdeKDbF9tES-BAb4QYJLZmEJ3k5C75fd7Duv-I/s320/IMG_3404.JPG" /></a></div><div><span class="Apple-style-span" style="font-family: arial, Verdana, Arial, sans-serif;"><span class="Apple-style-span" style="line-height: 20px;"><b></b></span></span><br />
<span class="Apple-style-span" style="font-family: arial, Verdana, Arial, sans-serif;"><span class="Apple-style-span" style="line-height: 20px;"><b></b></span></span><br />
<span class="Apple-style-span" style="font-family: arial, Verdana, Arial, sans-serif;"><span class="Apple-style-span" style="line-height: 20px;"><b><a name='more'></a></b></span></span><span class="Apple-style-span" style="font-family: arial, Verdana, Arial, sans-serif;"><span class="Apple-style-span" style="line-height: 20px;"><b><br />
</b></span></span></div><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: arial, Verdana, Arial, sans-serif; font-size: large; font-weight: bold; line-height: 20px;">Peanut Butter Whoopie Pies</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: arial, Verdana, Arial, sans-serif; font-size: 13px; line-height: 20px;">from <i><a href="http://www.blogger.com/%3Ciframe%20src=%22http://rcm.amazon.com/e/cm?lt1=_blank&bc1=000000&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=imnosuwhiwato-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=0307394549%22%20style=%22width:120px;height:240px;%22%20scrolling=%22no%22%20marginwidth=%220%22%20marginheight=%220%22%20frameborder=%220%22%3E%3C/iframe%3E">Martha Stewart's Cookies</a></i></span></div></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: center;"><br />
<b><i>For the Cookies:</i></b></div><div style="text-align: center;"><i>3 1/2 cups all-purpose flour</i></div><div style="text-align: center;"><i>1 1/2 cups unsweetened cocoa powder</i></div><div style="text-align: center;"><i>1 tablespoon baking soda</i></div><div style="text-align: center;"><i>1 teaspoon baking powder</i></div><div style="text-align: center;"><i>1 teaspoon salt</i></div><div style="text-align: center;"><i>2 sticks (1 cup) unsalted butter, at room temperature</i></div><div style="text-align: center;"><i>2 cups sugar</i></div><div style="text-align: center;"><i>2 large eggs</i></div><div style="text-align: center;"><i>2 cups buttermilk, at room temperature</i></div><div style="text-align: center;"><i>2 teaspoons vanilla extract</i></div><div style="text-align: center;"><i><br />
</i></div><div style="text-align: center;"><b><i>For the Filling:</i></b></div><div style="text-align: center;"><i>1 1/3 cup natural, creamy peanut butter</i></div><div style="text-align: center;"><i>1 cup (2 sticks) unsalted butter, at room temperature</i></div><div style="text-align: center;"><i>1 1/2 cups confectioners' sugar</i></div><div style="text-align: center;"><i>coarse salt (optional)</i></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Preheat oven to 400F. Line 2 rimmed baking sheets with nonstick baking mats or parchment paper. Sift together the flour, cocoa powder, baking soda, baking powder, and salt. With an electric mixer, beat butter and sugar on medium speed until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. On low speed, slowly add dry ingredients; mix until combined. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Drop 1 1/2 tablespoons of batter onto prepared baking sheets, spacing 2 inches apart. Bake until set, about 8 minutes, rotating halfway through. (When the top of a cookie is gently touched, it should feel soft but not wet.) Cool completely on a wire rack. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Making filling: With an electric mixer, beat peanut butter and butter on high speed until smooth. Reduce speed to low. Add confectioners' sugar; mix until combined. Raise speed to high, and mix until combined. Raise speed to high, and mix until fluffy and smooth, about 3 minutes. Season with salt, if desired. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i>Assembling cookies</i>: Spread 1 heaping tablespoon filling on the flat side of 1 cookie. Sandwich with another cookie. Repeat with remaining cookies and filling. Cookies can be refrigerated in single layers in airtight containers up to 3 days. Bring to room temperature before serving.</div></span>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com2tag:blogger.com,1999:blog-5361171745430103349.post-45056869924179853912010-02-05T08:07:00.000-08:002010-03-14T18:03:57.125-07:00Buttermilk Chicken Tenders<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhusHFfCvY0J_7Y8uP8He84_UtHSjqjEIrZsD4mLF8bKcyi1OyiGuKi1hxv26Tbg7YflaQ4J61z6phe0t2w3bhzdrzCztJ8lKyEQv4aNSsFTAQHZMyrcJw8HtkZeJfZZ5O6RkB1LTb5ddU/s1600-h/IMG_2170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhusHFfCvY0J_7Y8uP8He84_UtHSjqjEIrZsD4mLF8bKcyi1OyiGuKi1hxv26Tbg7YflaQ4J61z6phe0t2w3bhzdrzCztJ8lKyEQv4aNSsFTAQHZMyrcJw8HtkZeJfZZ5O6RkB1LTb5ddU/s320/IMG_2170.JPG" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I. Love. Fried. Chicken.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">But, guess what?</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Besides french fries (from the *gasp* BAG)...I can't fry worth a damn.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">But, guess what? Panko crumbs make EVERYTHING better.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Over the weekend we were trapped inside the house due to the winter storm that swept through the mid-Atlantic. I believe that was a biggest snow storm this area has received in a long time. Anyhoo...after making Tyler Florence's Crispy Sesame Chicken & Spinach Salad a couple of weeks back (which I still have to post), I still had a major hankering for fried chicken tenders. My hankering deepened after my friend Melissa posted a blog entry about <a href="http://gallagherfam.blogspot.com/2010/01/if-your-kid-loves-chicken-nuggets.html">healthy chicken nuggets</a>. But, I wanted to be bad...so bad. I wanted oily, greasy, not-as-good-as-baking-it-in-the-oven-coated-in-ground-oatmeal-flax-wheat-germ chicken tenders. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">So, I marinated some breasts for several hours...then made them and enjoyed the silence of ravenous carnivores horking down some good arse chicken.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love you greasy food.</span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: x-large;">Tan's Buttermilk Chicken Tenders</span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-weight: normal;"><i>Chicken breasts, boneless & skinless</i></span></b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>1-2 cups buttermilk (depending on amount of chicken breasts & method for marinating)</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>4-6 dashes pepper sauce (ie. Texas Pete or some fake Tabasco...use Tabasco if you don't have precious kiddie mouths that you don't want to incinerate)</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>1 t. garlic powder</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>1 t. paprika</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>1+ cup panko crumbs</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Salt & fresh ground pepper</i></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Mix together buttermilk, pepper sauce, garlic powder, paprika, 1/2 t. black pepper, & 3/4. t. salt. Set aside.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. On a plate, season 1 cup panko crumbs with salt & pepper. Taste the mix to see if it is adequately seasoned. Set aside.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. Slice the chicken crosswise in half so you are now looking at two breasts that are 1/2 the thickness of the original breast. You can also skip this step.</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. Marinate in mixture for 1-4 hours (overnight is a-ok too).</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5. Heat oven to warm or lowest setting (if you have cut the breasts in half) or to 350 (if you have left them whole). </span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6. Take chicken breast. Shake off excess marinade and press into panko mixture. Coat both sides evenly. Repeat for several more breasts or however many can fit into your pan...speaking of...</span></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">7. Heat up oil (I used a mixture of high-temp heart-healthy canola & antioxidant-packed extra virgin olive oil...you like how I'm justifying frying, right?) over medium heat in the largest pan you have. Make sure you have at least a 1/2 inch depth of oil.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">8. Fry both sides of chicken until golden brown and cooked through. They should cook fairly quickly since they have been halved. If you didn't cut the breasts, fry both sides until golden brown. It will be underdone and you'll finish off in the oven for about 10-12 minutes.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>ENJOY!</i></span></div>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com2tag:blogger.com,1999:blog-5361171745430103349.post-48767473489287185412010-01-30T09:19:00.000-08:002010-03-14T18:04:27.988-07:00Oh lovely...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd3Vyu-LHQ4llkDzNxkj6FJOH2dt5CtkivstpM7Zco74s-jGS2EEkUQOqMsz2X5Axfh0B5KxEaS6x8aoEmprWFKNEdCp1HSLQWqoB1eyrNxcEX8nCIw9TKkWgn4RtgD-6UndcBYKK2ARU/s1600-h/IMG_2070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd3Vyu-LHQ4llkDzNxkj6FJOH2dt5CtkivstpM7Zco74s-jGS2EEkUQOqMsz2X5Axfh0B5KxEaS6x8aoEmprWFKNEdCp1HSLQWqoB1eyrNxcEX8nCIw9TKkWgn4RtgD-6UndcBYKK2ARU/s320/IMG_2070.JPG" /></a></div><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: center;">BRUSSEL SPROUTS!!!</div></span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">What is NOT to love about these bad boys? I didn't grow up with them since my mama didn't like them...but then my sister & I tried some roasted ones at TJs and it was love at first bite. So, we've been hooked ever since and there is something about these little buggers that are ADDICTIVE.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The Hubs was a non-sprout eater too...but now eats them straight out of the pan! Our daughter absolutely loves them and even Mr. Picky will eat them (although since it is still technically a veggie, there is a little less enthusiasm coming from that portion of the table). Even dear Mama who didn't like sprouts likes these too!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Anyway, these bad boys couldn't be any easier to prepare.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a name='more'></a><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><span class="Apple-style-span" style="font-size: x-large;">Tan's Brussel Sprouts</span></b></span></div><div style="text-align: center;"><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Brussel Sprouts, tough stems & damaged outer leaves removed</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>4-5 Garlic Cloves, minced</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Olive Oil</i></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Salt & Pepper</i></span><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Mince some garlic and put aside in small bowl filled with about a tablespoon of olive oil. Swirl oil around the bowl before adding garlic...this way the garlic won't dry & stick to the bowl.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. Cut the brussel sprouts in half...this is the secret...you HAVE to cut them in half so that you expose as much surface area as you can so it can caramelize and become uber-yummy.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. Heat about 2-3T. olive oil over medium heat in a large pan (the largest you can get that will allow the brussel sprouts to lie face down in a single layer). Add sprouts.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. Allow to cook for 5-10 minutes. When they have caramelized, add the garlic and about 1t. more oil. Sauté and do not allow garlic to burn. Season with salt & pepper.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5. Taste and add more seasoning if needed.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6. ENJOY!!!</span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com2tag:blogger.com,1999:blog-5361171745430103349.post-88667798680500910972010-01-15T10:01:00.000-08:002010-01-15T16:57:24.838-08:00Yakisoba<div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial;">Need something quick & easy when you're in a pinch? I've got your answer...yakisoba. All you've got to know is how to saute/stiry-fry up ome meat (optional) and veggies and you're good to go.</span><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">How?</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">Because this little bad boy has all you need...</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div></div><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/AVvXsEgg1UaKoLw7lEPYQMHIBT88Omx0SB9gkzkMnlUeC9d82RoSYzMhSI4Po1ByC5eyz34cMueMpMNnjfIrUzE0zO9WIxTsagQMZEhFMSOCxtiePl9hl43_Od5lT7M0KAWjn1_7W6GSxxXIJ6E/s320/IMG_4391.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427134594335682386" /><div style="text-align: center;"><br /></div><div style="text-align: center;"><div><span class="Apple-style-span" style="font-family: arial, serif; ">Yup. DIrections & sauce packet...you add the stuff...if you want.</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">I don't always want to cook...but sometimes going out is A) unhealthier than eating something quasi-processed @ home and B) cheaper. Girl can't always be so healthy and fresh...sometimes...you just have to cheat....sometimes. Ok, rarely...</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">So, here's the skinny...</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">Chop up veggies...I had napa cabbage, julienned carrots, sliced onions, and frenched green beans. Throw it in a pan and cook momentarily. You don't want to cook the veggies all the way through or else they'll become mushy...unless that's what you're into...then, by all means, go for it. Take veggies out and set aside.</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">Take some meat...ground, sliced, cubed...whatever type and whatever cut you want. Marinate that bad boy in a little bit of soy sauce, minced garlic, ground black pepper, and a touch of sesame oil. Brown it up in some olive oil (or neutral oil if you prefer). Put with veggies that have set aside.</span></div></div><div style="text-align: center;"><br /></div><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/AVvXsEhCii4Cp3uVCzaRifSIKZs-iwmguNsbjvhHqmpM4xBGOxRz-nK4dDY4Dhi_jvpVk55pPS9a3wSRK4AoOrcyzYhVnNOZfaPZZ1OMdk2xwaW2JueMgt9JkmSw8Mc0SiVwk334Hom3WZd9bLA/s320/IMG_4387.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427134577749468354" /><br /><div><div style="text-align: center;"><div><span class="Apple-style-span" style="font-family: arial, serif; ">Cook the noodles according to direx. Use caution when using the seasoning mix since it could be way too much. You can always add more later. Throw meat/veg mixture in.</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">Enjoy!</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div></div><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/AVvXsEiyhu-Djn_LTkuWMqGAcLXHIIyem0YFDGX2IYy2u17fyE2Ar7iMvkaPSd0Q9IhvDw-VRZPY-L6_-31GcKx1eXZpvFFexMJ6FbWlefuLAtW4lzgtQEwW4pam8L4iaAMD1c9I2wOlDBm_sSg/s320/IMG_4398.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427134601912020146" /><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-family:Georgia, serif;"><br /></span></span></div></div>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com4tag:blogger.com,1999:blog-5361171745430103349.post-77534744955404262402009-12-16T15:31:00.000-08:002009-12-18T05:49:59.596-08:00Basil Beef w/Sweet Potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc5sqDUk-wFLDJDtGIkGWlaww0SP_eLf7HfmduimhmZBeaxWqI81fA7KJzJu3oaTzanvHX1ZO3kyKna6Zm9Q4gNlt254PmvDbtm9EswJGNrfew7AYltCpW8lJ0g4jOgnb6QZOY-3GqU_o/s1600-h/CONVAR50.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/AVvXsEjc5sqDUk-wFLDJDtGIkGWlaww0SP_eLf7HfmduimhmZBeaxWqI81fA7KJzJu3oaTzanvHX1ZO3kyKna6Zm9Q4gNlt254PmvDbtm9EswJGNrfew7AYltCpW8lJ0g4jOgnb6QZOY-3GqU_o/s320/CONVAR50.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5416572131092242706" /></a><br /><span class="Apple-style-span" style="font-family:arial;">Alrighty...this is actually a misnomer...since I used a ground beef/turkey combo. Anyhoo...this is one of Sean's favorites in a long line of favorites. It's fairly simple to throw together and a complete meal served with (brown) rice. This was also the first time I used sweet potatoes. Normally, I use Japanese eggplants. It's my pseudo-Thai dish and it's supposed to be more on the sweet/savory side than purely savory.</span><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">The following is the ground beef(meat) version...you can also do it with thinly sliced beef.</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div style="text-align: center; "><span class="Apple-style-span" style="font-family:arial, serif;"><b><span class="Apple-style-span" style=" ;font-size:x-large;">Tan's Basil Beef</span></b></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><i><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; "><i>Ground beef & turkey (equal portions...roughly 1lb. of each)</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; "><i>Onion, diced</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; "><i>Red Pepper, sliced or diced</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; "><i>Carrots (not pictured), julienned, sliced, or diced</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; "><i>Sweet Potato (or Japanese Eggplant), small cubes</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; "><i>Garlic, smashed and minced</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; "><i>Ginger, minced (1 t.) or smashed large pieces (1 in. piece)</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; "><i>¼ cup Scallions, cut into 3 in. pieces (not pictured)</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; "><i>1 t. Sesame Oil</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; "><i>¾ t. Soy Sauce</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; "><i>1 t. Fish Sauce</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; "><i>3 T. Kecap Manis</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; "><i>⅓-¾ cup Basil, chiffonade</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; "><i>Olive Oil (or lighter oil if preferred)</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; "><i>Salt & Pepper</i></span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; min-height: 16px; "><span style="letter-spacing: 0px; "></span><br /></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; ">Microwave sweet potatoes until al dente. You want them nearly cooked through but not so cooked that they become mushy. Set aside.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; min-height: 16px; "><span style="letter-spacing: 0px; "></span><br /></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; ">Heat oil up in a large skillet or wok over high heat. Sauté onion, ginger, scallions, red pepper, carrots, & sweet potatoes until vegetables are soft but not mushy. Lightly season (as the soy sauce & kecap manis will add plenty of sodium later on) and add 1 t. garlic<i>. S</i>auté for an additional 30 seconds. Remove from skillet/wok and set aside.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; min-height: 16px; "><span style="letter-spacing: 0px; "></span><br /></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; ">Add more oil to skillet/wok over high heat. Add ground beef & turkey, season, and brown. Drain any accumulated fat, if any (I use the leanest cuts so I don’t have extra fat that gets rendered). Add sesame oil, soy sauce, and kecap manis. Add 2 t. garlic and sauté for an additional 30 seconds. </span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; min-height: 16px; "><span style="letter-spacing: 0px; "></span><br /></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; "> Add vegetable mix. Add ½ of the basil. Let everything get happy for about 2 minutes. Taste for seasoning. At this point, the only additional seasoning you’ll want to add is the kecap manis since this dish is more on the sweet/savory side. Turn off heat and add remaining basil...adding more for a more pronounced basil flavor.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; min-height: 16px; "><span style="letter-spacing: 0px; "></span><br /></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; ">Serve on top of rice...with additional basil, if you dare.</span></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; min-height: 16px; "><span style="letter-spacing: 0px; "></span><br /></p><p style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; text-align: center; font: normal normal normal 14px/normal Arial; "><span style="letter-spacing: 0px; ">ENJOY!</span></p><div style="text-align: center;"><span class="Apple-style-span" style="font-size:130%;"><span class="Apple-style-span" style=" font-style: normal;font-size:14px;"><br /></span></span></div></i></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1wpTTm5eXMKZb1UqTpM-Xbxn2PffGmG1N6URzM4PANSUBHdPStd-g9Zn8lAFTxQEeUjrK0feIe_8MKxiOW0PAOlHRC4fNlOQTLlLD-OUgDbNP40DFvjqtE-v_qdOFxqNPXpJ67zOzuA/s1600-h/CONVAR73.jpg"></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1wpTTm5eXMKZb1UqTpM-Xbxn2PffGmG1N6URzM4PANSUBHdPStd-g9Zn8lAFTxQEeUjrK0feIe_8MKxiOW0PAOlHRC4fNlOQTLlLD-OUgDbNP40DFvjqtE-v_qdOFxqNPXpJ67zOzuA/s1600-h/CONVAR73.jpg" style="text-decoration: none;"><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw1wpTTm5eXMKZb1UqTpM-Xbxn2PffGmG1N6URzM4PANSUBHdPStd-g9Zn8lAFTxQEeUjrK0feIe_8MKxiOW0PAOlHRC4fNlOQTLlLD-OUgDbNP40DFvjqtE-v_qdOFxqNPXpJ67zOzuA/s320/CONVAR73.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5416572122348754754" /></a><div><span class="Apple-style-span" style="font-family:arial, serif;"><i><br /></i></span></div></div>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com2tag:blogger.com,1999:blog-5361171745430103349.post-86677670774496434412009-12-09T21:21:00.000-08:002009-12-10T05:21:19.890-08:00Chili...revisted.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnq0yUAZxDJrT4GHXdxXLmy5aPtYQFdc6b01RGGqUGBVhPs57vR56wz34nYrG04kEMP_z2xfn412m1Cf_xE0VzwrKokWPzs02QsWhBAAy9bJiSOj6_ljjOHPEdyHimajp7F_vXyKQxpKM/s1600-h/IMG_8970b.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/AVvXsEjnq0yUAZxDJrT4GHXdxXLmy5aPtYQFdc6b01RGGqUGBVhPs57vR56wz34nYrG04kEMP_z2xfn412m1Cf_xE0VzwrKokWPzs02QsWhBAAy9bJiSOj6_ljjOHPEdyHimajp7F_vXyKQxpKM/s320/IMG_8970b.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5413326914275860738" /></a><div style="text-align: left;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-family:Georgia, serif;color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></span></div><span class="Apple-style-span" style="font-family:arial;"><div style="text-align: center;">I'm revisiting my <a href="http://taneats.blogspot.com/2008/10/backed-upblogging-that-is.html">old chili recipe</a>...which is uber-healthy and totally satisfying. BUT...I've upped the ante and increased it's one-pot proteiny, legumey, veggie goodness and added...wait for it...</div></span><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style="font-size:large;"><i><b>QUINOA!!!!</b></i></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, serif;">We love quinoa in this house. I've yet to post my quinoa salad recipe...but we absolutely *heart* this little powerhouse which the Incan's referred to as "the mother of all grains". Basically, this little bad boy's nutritional makeup makes it a complete protein. Once referred to as a grain...it counts spinach & swiss chard as it's cousins.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, serif;">Anyhoo...try it, love it, eat it!</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, serif;"><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 24.0px Helvetica"><span style="letter-spacing: 0.0px">Tan's Chili Con Carne</span><span style="font: 9.0px Georgia; letter-spacing: 0.0px"><br /></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px Arial"><i><br /></i></p><p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><i>Ground turkey/beef<br />Large Onion, chopped<br />6-7 Garlic Cloves, minced<br />1 T. Cumin<br />1 T. Chili Powder<br />2 t. Oregano</i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><i>2 t. Adobo seasoning<br />1 t. Garlic Powder</i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><i>1-2 bay leaves<br />1-2 Large can(s) diced tomatoes<br />Beer, 12oz. bottle<br />Small can of tomato sauce<br />Canned beans…however many you want (I typically add 4-6): kidney, black, pinto, etc.</i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><i>1-2 cups Quinoa<br />1 bag Frozen Corn<br />Extra Virgin Olive Oil</i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px Arial"><span style="letter-spacing: 0.0px"><i>Salt/Pepper</i></span></p> <p style="margin: 0.0px 0.0px 0.0px 0.0px; text-align: center; font: 12.0px Georgia; min-height: 14.0px"><span style="letter-spacing: 0.0px"></span><br /></p> <p style="margin: 0.0px 0.0px 13.0px 0.0px; text-align: center; line-height: 20.0px; font: 13.0px Arial; color:#333233;"><span style="letter-spacing: 0.0px">Brown the turkey/beef in a few teaspoons of olive oil. Season w/salt & pepper. When thoroughly cooked, add onions. Allow to cook for several minutes. Add garlic and spices. Cook for about 30 seconds to 1 minute. Add beans. Cook for a minute. </span></p> <p style="margin: 0.0px 0.0px 13.0px 0.0px; text-align: center; line-height: 20.0px; font: 13.0px Arial; color:#333233;"><span style="letter-spacing: 0.0px">Add entire contents of canned tomatoes, beer, & tomato sauce. Add water to canned tomatoes & tomato sauce…swish and add to pot. Bring to a boil and simmer for about 30 minutes...or longer if you have the time. Add quinoa and simmer for another 30 minutes. 10 minutes prior to serving, add corn.<br /><br />Serve w/plain Greek yogurt (or plain yogurt that’s been strained), chopped green onions, lowfat cheese, chopped jalapeno peppers, etc.</span></p></span></div>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com1tag:blogger.com,1999:blog-5361171745430103349.post-35654014085631407152009-11-24T04:25:00.000-08:002009-11-24T04:26:14.522-08:00DinnerGrilled chicken breast with chimichurri, garlicky brussel sprouts, lime-cilantro rice, & cauliflower soup...mmmmmm.Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com0tag:blogger.com,1999:blog-5361171745430103349.post-80100648334315212542009-11-19T14:02:00.000-08:002009-11-19T14:20:08.254-08:00Hot Dog Octopi...oops Octopuses<div><span class="Apple-style-span" style="font-family: arial, serif; ">Skimming through my photos reminds me of something...I'm soooooooo behind on posting. So, at least I can try to pull some of these photos out and start blogging. This is something so simple & fun...I can't even remember where I saw/read the idea. It's for Hot Dog Octopuses. Easy, breezy, & oh-so-fun...;o)</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPWMiNT-zdWMXoEQWRDbtLV6DHC9QFOH9O1htAIBPb3ycyiWwNtqkhJrTIsr8AZoMRSdxGhdQws0CxCNCE9fbzYjGQ2_uMvpeYA7RHrbmfooZe11-3nBV_EF-5VIeYfy_NnXxI9mmMTYs/s1600/IMG_2575.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/AVvXsEjPWMiNT-zdWMXoEQWRDbtLV6DHC9QFOH9O1htAIBPb3ycyiWwNtqkhJrTIsr8AZoMRSdxGhdQws0CxCNCE9fbzYjGQ2_uMvpeYA7RHrbmfooZe11-3nBV_EF-5VIeYfy_NnXxI9mmMTYs/s320/IMG_2575.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5405939266484192946" /></a><div><span class="Apple-style-span" style="font-family: arial, serif; ">Basically...just take a hot dog & cut the bottom 2/3 into sixths (which technically would be a hexapus...or hexapod...anyhoooo..) or eighths. Grill 'em, fry 'em, or *gasp* boil 'em up and watch the fun begin. You could kick it up a notch and put eyes on 'em to complete the fun!</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP4YdLicRfNcgwPX3aKEE9DCT4UPd3hcopNdDZdr7dakvIpuLRCwS4Vv2i22e-8d-ruB37w1xsPF0HZ7jtKZMlwZhhzax4ThQBv7Z8AYIF3-i2XYn14lyVQ3y6vd1h2Mzq9KKwXLPWwOI/s1600/IMG_2578.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/AVvXsEgP4YdLicRfNcgwPX3aKEE9DCT4UPd3hcopNdDZdr7dakvIpuLRCwS4Vv2i22e-8d-ruB37w1xsPF0HZ7jtKZMlwZhhzax4ThQBv7Z8AYIF3-i2XYn14lyVQ3y6vd1h2Mzq9KKwXLPWwOI/s320/IMG_2578.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5405939254694747074" /></a><br /></div>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com2tag:blogger.com,1999:blog-5361171745430103349.post-41726828667329181782009-11-09T05:29:00.000-08:002009-11-09T05:49:50.989-08:00Kale Chips<div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span><div><span class="Apple-style-span" style="font-family:arial, serif;"><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/AVvXsEiRPsWWAX1b-yXs4jOklDqCZI5YSmSAQBxsG0sGvHpefIxhdEHg-WFzKYpwVNuH8Iiasy18098q3gczYqIYFJDvZGKNJzqOZIvEx31pnZyNf_BBmTUtqTWAjRKAK5GteZ5RtsJdFhz3lVs/s320/IMG_0247.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5402099047838895650" /></span></div></div><span class="Apple-style-span" style="font-family:arial;">We've become <strike>obsessed</strike> enamored with a healthier alternative to potato chips in our household. Even my 4YO son who has a total aversion to anything green or has color...with the exception of spinach pesto....is the BIGGEST fan of these chips. I get so many smiles and chuckles when we're at the commissary (military grocery store) and he's yelling "KALE CHIPS!! CAN I HAVE KALE CHIPS, PLEASE?!?!?!"</span><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><span class="Apple-style-span" style=" ;font-family:Georgia, serif;"><div><span class="Apple-style-span" style="font-family:arial, serif;">So, I had read about this a loooooonnnnng time ago on <a href="http://www.katheats.com/">Kath Eats Real Food</a>. It's super easy to make and just incredibly yummy. This is the <a href="http://www.katheats.com/?page_id=2544">original recipe</a>.</span></div><div><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><div><span class="Apple-style-span" style="font-family:arial, serif;">We actually just keep it nice and simple...extra virgin olive oil an kosher salt. It's so good and strangely addictive. Try it...<strike>Mikey</strike> Jaron likes it.</span></div></span></span><div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:arial, serif;"><br /></span></div><span class="Apple-style-span" style="font-family:arial, serif;"><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/AVvXsEiTKbGHMXcdWVN4IWs9lJQlZN7CAQGjyc67l64eela3mL02NvivCV4W2-2gQqrWXWPiJfegaFoGtxddnuC3RxITLSf6Ly-GeVYrjxhUKQyy4oyRAhH89nkz561fmvdQr_PV8HDOm_z9JEM/s320/IMG_0236.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5402099051146982418" /><div style="text-align: center;"><br /></div></span></div></div>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com1tag:blogger.com,1999:blog-5361171745430103349.post-70549002130170889702009-10-01T10:32:00.000-07:002009-10-01T11:59:32.283-07:00Oatmeal Peanut Butter Chocolate Chip Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXOVAqCIxTp976SU5WF3By8N4xDiwFOKBPuo-rAR_NNUw4KFjE33BLur4JeJivOiIo_X1up6lu0QQYlTKHdmdICO2BAZ_FKjCPx9z96NEBzAPz1ycDBmg2-9SF0YtSLwjoSf_EXSiZCm8/s1600-h/IMG_9286c.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 216px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5387688057896989570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXOVAqCIxTp976SU5WF3By8N4xDiwFOKBPuo-rAR_NNUw4KFjE33BLur4JeJivOiIo_X1up6lu0QQYlTKHdmdICO2BAZ_FKjCPx9z96NEBzAPz1ycDBmg2-9SF0YtSLwjoSf_EXSiZCm8/s320/IMG_9286c.jpg" /></a><br /><span style="font-family:arial;">YES! I did it! My first cookie that's not flat! Not only was it not flat, but it was puffy! Shoot...I'll just take anything that wasn't flat. Oops...maybe not my first. Starbucks recipe for its Outrageous Oatmeal Cookie was another success. But, I don't think I even took photos of that one. Hmmmm...have to check on that.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Anyhoo...I stumbled on this <a href="http://www.mybakingaddiction.com/2009/09/oatmeal-peanut-butter-chip-cookies.html">cookie recipe</a> on one of the blogs I read when I get the time...<a href="http://www.mybakingaddiction.com/">My Baking Addiction</a>. Besides having me at the words "oatmeal" and "peanut butter chip"...she also had me at "all butter"...no shortening needed to make this cookie un-flat! SCORE!</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">I doubled the recipe making enough for my fam to hork it down, share some with the neighbors, and send a gallon-sized bag with the hubby to share with the officers on the sub. Yea-uh!</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">So...make it, love it, and enjoy!</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:arial;font-size:180%;"><strong>Oatmeal Peanut Butter Chocolate Chip Cookies</strong></span><br /><span style="font-family:arial;"><em>adapted from </em><a href="http://www.mybakingaddiction.com/2009/09/oatmeal-peanut-butter-chip-cookies.html"><em>My Baking Addiction</em></a><em> adapted from </em><a href="http://allrecipes.com/Recipe/Outrageous-Chocolate-Chip-Cookies/Detail.aspx"><em>allrecipes</em></a></span><br /><span style="font-family:arial;"><em>makes: about 18 cookies</em></span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">½ cup butter</span><br /><span style="font-family:arial;">½ cup white sugar</span><br /><span style="font-family:arial;">⅓ cup packed brown sugar</span><br /><span style="font-family:arial;">½ cup peanut butter</span><br /><span style="font-family:arial;">1 teaspoon vanilla extract</span><br /><span style="font-family:arial;">1 egg</span><br /><span style="font-family:arial;">1 cup all-purpose flour</span><br /><span style="font-family:arial;">1 teaspoon baking soda</span><br /><span style="font-family:arial;">¼ teaspoon salt</span><br /><span style="font-family:arial;">¾ cup rolled oats</span><br /><span style="font-family:arial;">1 cup mixed peanut butter and chocolate chips</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Preheat oven to 350°F (175°C).</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls (I used a medium cookie scoop) on to lightly greased cookie sheets (I used Silpats).</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.</span>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com1tag:blogger.com,1999:blog-5361171745430103349.post-59618838981077083232009-09-15T06:51:00.000-07:002009-09-15T06:55:36.406-07:00Kai Bear's 6th Party Menu<span style="font-family:arial;">This is what I'm planning so far for my baby girl's 6th birthday party up in DC this weekend...I like planning. ;o) Somehow, it's funny since I'm a walking oxymoron...I'm also a huge procrastinator. Hahahaha.</span><br /><p><span style="font-family:Arial;">Anyhoo...here it is:</span><strong><span style="font-size:130%;"><br /></span></strong><span style="font-family:Arial;"><br /></span><strong><span style="font-family:Arial;">Starters:<br /></span></strong><span style="font-family:Arial;"><em>*Warmed Brie with Apricot Preserves<br />*Barefoot Contessa Onion Dip<br /> *crudite, crackers, chips, and Veggie Straws<br /></em><br /><strong>Entrees:</strong><br /></span><span style="font-family:Arial;"><em>*Salad (tomato, avocado, red onion, & baby spinach w/tomato dressing)<br />*Lime-Cilantro rice (white basmati rice)<br />*Latino-style black beans<br />*Tacos<br /> *Mild Beef *Spicy Beef *Beans<br /> *Lettuce *Tomatoes *Cheese *Green Onions *Olives<br /> *All of the following in squirt bottles: sour cream/yogurt, aji, taco sauce/salsa, & gauc/avo crema<br /></em><br /><strong>Desserts:</strong><br /></span><span style="font-family:Arial;"><em>*Moist golden cake with Strawberry Buttercream<br />*Chocolate cake w/Vanilla Buttercream (or Choc. Ganache)<br />*Oreo mini cheesecakes<br />*Mint-filled Brownie Cupcakes<br />*Dirt "Cake"</em><br /><br /><strong>Favors:</strong><br /></span><em><span style="font-family:Arial;">*Choc. cupcake pops<br />*Kiddie goody bags</span></em></p>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com4tag:blogger.com,1999:blog-5361171745430103349.post-53541205264376984112009-08-17T19:59:00.000-07:002009-08-18T07:05:09.313-07:00Soy Sauce Chicken<table><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/zWqlIClEJzLu_1D2_KNE-g?authkey=Gv1sRgCIfpsfC_wsmuYg&feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA8bGSZtH8gSB1fp0-w3_fuaGF6YQEhC43dmmW8p_WD6ImCj_5gsHif_e3OGeiRyot3qh74KBvTyaLmul1df5yJ-zSvMVaSfV66JVVI7KRNXtr3eB1b-n-ug9vmid3v80_NIuFGxbnIvY/s400/IMG_7084a.jpg" /></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px">From <a href="http://picasaweb.google.com/tmleee2002/TanyaEats?authkey=Gv1sRgCIfpsfC_wsmuYg&feat=embedwebsite">Tanya Eats</a></td></tr></tbody></table><p><span style="font-family:arial;">Soy sauce chicken. Its name denotes this is a simple meal that is anything but simple...well, except in preparation. Its simplicity in preparation is ridiculous and its intricate flavors are equally ridiculous. And that, my friends, is fabulous! Soy sauce chicken is Cantonese in origins...see yu gai is what our family calls it...my father's side, so in Toishan (Toy-san) you'd say <em>see yu gai</em>. You have now learned almost half of my Chinese vocabulary.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">See the lovely star anise above? Well, if you haven't used or tried it before, go out and get yourself some! You can get a good-sized bag of these puppies pretty cheap at your local Asian/International market. They're sweet licorice-ish flavor is an integral part of this dish. You cannot...CANNOT make it without. Well, at least my version. </span></p><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/_3muQNyyZtavIDgcnmeKxg?authkey=Gv1sRgCIfpsfC_wsmuYg&feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht2LE_fKp4sTc2RTFEdmagnwy5WIfE80MIZBITBBAUFzyjAzykmARCrHqdzh8nunZJAZ1uTo3Yi0zRs8YATPW1rgTewckKaYJj8IHcP7zQ2qkfCWypk1fLuoHDZcDoarY7huiIM7SI9tM/s400/IMG_7086.JPG" /></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px">From <a href="http://picasaweb.google.com/tmleee2002/TanyaEats?authkey=Gv1sRgCIfpsfC_wsmuYg&feat=embedwebsite">Tanya Eats</a></td></tr></tbody></table><p><span style="font-family:arial;">Another fun ingredient our family uses...rock sugar. See the boulders sticking out in the soy sauce soupy goodness? You need them. I guess you could use brown sugar, but I was raised using these bad boys and will stick to them. Plus, I just remember my paternal grandma giving my sister and I little pieces of these to eat when we were kids. I've continued that tradition with my little rugrats.</span></p><p><span style="font-family:Arial;">Alrighty, enough babbling...</span> </p><p><span style="font-family:Arial;font-size:180%;"><strong>Soy Sauce Chicken (Li-Lee style)</strong></span></p><ul><li><div align="justify"><em><span style="font-family:Arial;">1bunch of Spring Onions, cut into 3-4 inch pieces</span></em></div></li><li><div align="justify"><em><span style="font-family:Arial;">Ginger (a good 3-inch piece or so), sliced and smashed</span></em></div></li><li><div align="justify"><em><span style="font-family:Arial;">Star Anise, anywhere from 3-4 pieces (like my mama) or a good handful (like me)</span></em></div></li><li><div align="justify"><em><span style="font-family:Arial;">Rock Sugar, 1 box (typically 14.1 oz.)</span></em></div></li><li><div align="justify"><em><span style="font-family:Arial;">Soy Sauce, 1.5 cups or more (I usually do enough to submerge the chicken, but you could do more or less. If doing less, flip chicken over during braising process) </span></em></div></li><li><div align="justify"><span style="font-family:Arial;"><em>2 T. Oil</em></span></div></li><li><div align="justify"><span style="font-family:Arial;"><em>Chicken pieces</em></span></div></li><li><div align="justify"><span style="font-family:Arial;"><em>Sherry, optional</em></span></div></li><li><div align="justify"><span style="font-family:Arial;"><em>Freshly ground black pepper</em></span></div></li></ul><p><em><span style="font-family:Arial;">To start, heat about 2 tablespoons of oil up in a stockpot. Throw in spring onions and ginger. Allow to get fragrant and watch to make sure they don't burn. Pour in soy sauce, proceeding with caution since you are adding a liquid to hot oil. Add the star anise and rock sugar. Let simmer for 10 minutes or so while you prep the chicken. Make sure all that good rock sugary goodness is dissolved too.<br /><br /></span></em><em><span style="font-family:Arial;">At this point, trim away excess fat from the chicken. I'm not sure if I'd recommend removing the skin since the meat might get too salty. But, definitely trim away any excess fat since that all melts into the pot and makes for one greasy soupy mess. My maternal grandfather (who just celebrated his 99th birthday and who studied with chefs in Hong Kong) likes to rub the chicken with sherry first to enhance the brown color the chicken gets in this dish. I do it when I remember. The final photo is reflective of chicken not rub in sherry....since I didn't remember about the sherry-rubbing until I started writing this. I definitely do it when I remember...'cause my grandpa did it.<br /><br />Throw the chicken into the pool of wonderful sweet savory soy saucy goodness. Season with some fresh ground pepper.<br /><br /></p></span></em><p><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/J3ECdHz0s2w6rmllcuc1XA?authkey=Gv1sRgCIfpsfC_wsmuYg&feat=embedwebsite"><em><span style="font-family:Arial;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiMsVjXq3oB2Q_bDtirMxhzTw6uQFyS8yy4fzJKlBPJODK6nG5nvj6X0yB75UX9y8KU_3LdrY4jURyraJny0fMC7wjUIBPDBRvbHl108KMAr2JFEwstiRbpZHsJrWaBLqnpL9Z8PYjMl4/s400/IMG_7093.JPG" /></span></em></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px"><em>From </em><a href="http://picasaweb.google.com/tmleee2002/TanyaEats?authkey=Gv1sRgCIfpsfC_wsmuYg&feat=embedwebsite"><em>Tanya Eats</em></a></td></tr></tbody></table></p><p><em><span style="font-family:Arial;">Bring the pot to a boil then reduce to a simmer. Cover and allow to simmer for 20 minutes or until chicken is done. Serve with rice and veggies and you've made an authentic Chinese (Cantonese, if you need the specific region) dish! </span></em></p><p><em><span style="font-family:Arial;">Congrats!</span></em><em><span style="font-family:Arial;"> </p></span></em><p><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/yd9BnN8qg31Y0ADNkrzCpw?authkey=Gv1sRgCIfpsfC_wsmuYg&feat=embedwebsite"><em><span style="font-family:Arial;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPJ8GvLOyWlMo5sxO71AnHPmjWY6E2cplqjxWL8ndaoP92ovmRWEq2D9uSGYvBipjSD8zY_b4iSGiBHAvsUe_Jqo-Iukx0ooNi-4eXGSyr1n-G177Y0IJsPIZYAYXQ5GNG3VjJX844qnM/s400/IMG_7103.JPG" /></span></em></a></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px"><em>From </em><a href="http://picasaweb.google.com/tmleee2002/TanyaEats?authkey=Gv1sRgCIfpsfC_wsmuYg&feat=embedwebsite"><em>Tanya Eats</em></a></td></tr></tbody></table></p>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com4tag:blogger.com,1999:blog-5361171745430103349.post-72244640687430279552009-05-20T09:33:00.000-07:002009-05-20T07:36:25.453-07:00Edamame Hummus<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldziOu5mKNkzEKkFY8htBEdAlbGqGA8GFcAsJBpUNLEabFqQ0CZjImdEDBdgLXbt9m4-1namQLskI5WJz6UZLH3g_k0zzbG8yehO9gt4u3XS2HNLsMwV39hnkDvhQHT90O__84UEH-os/s1600-h/IMG_5841.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5337911635221397042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgldziOu5mKNkzEKkFY8htBEdAlbGqGA8GFcAsJBpUNLEabFqQ0CZjImdEDBdgLXbt9m4-1namQLskI5WJz6UZLH3g_k0zzbG8yehO9gt4u3XS2HNLsMwV39hnkDvhQHT90O__84UEH-os/s320/IMG_5841.JPG" /></a><br /><div><span style="font-family:arial;">We finally have a Trader Joe's in the area and it opened up last Friday. <a href="http://tmleee2002.blogspot.com/2009/05/still-need-to-catch-up.html">Unfortunately, I missed the grand opening since I was in the SUV with my hubby & 4 kids (2 human & 2 canine) speeding up I-95, trying desperately to NOT MISS the birth of my sister's (Kim) first child, "our baby" (as she is affectionately known in our own little pod) Talia's grand entrance.</a></span> </div><div><br /><span style="font-family:Arial;">Did I make it? You bet I did! With an hour to spare before pushing, my hubby dropped me off at the hospital and took the kiddies home to grandma (who was already at the hospital). Our baby came in an hour and a half later and we couldn't be more thrilled!!! She is GORGEOUS and a GOOOOOOOOOOOOOD baby!!! We're missing her already.</span></div><br /><div><span style="font-family:Arial;">Anyhoo...Jaron and I went to TJ's today, only to find they didn't have Sean's uber-fave edamame hummus (introduced to us by our lovely Kim). So, in honor of my awesome hubby who got off the sub and drove us up to DC in the nick of time...homemade edamame hummus. Which, I dare say, might be better than TJs and definitely healthier!</span></div><br /><div align="center"><span style="font-family:Arial;font-size:130%;"><strong>Tan's Edamame Hummus</strong></span> </div><div align="center"><span style="font-family:Arial;font-size:85%;"><em>1 cup shelled edamame (I used TJ's shelled edamame which yields an oz. more than a cup)</em></span></div><div align="center"><span style="font-family:Arial;font-size:85%;"><em>1/2 cup silken tofu</em></span> </div><div align="center"><span style="font-family:Arial;font-size:85%;"><em>1/4 cup lemon juice, plus more for taste</em></span></div><div align="center"><span style="font-family:Arial;font-size:85%;"><em>1 large garlic clove</em></span></div><div align="center"><span style="font-family:Arial;font-size:85%;"><em>1/4 cup extra virgin olive oil, or more till desired consistency</em></span><br /></div><div align="center"><em><span style="font-family:Arial;font-size:85%;">Salt, to taste</span></em><br /></div><div align="center"><em><span style="font-family:Arial;font-size:85%;">Optional ingredients: cumin, cilantro, parsley, white pepper, curry powder, roasted red pepper, basil, etc.</span></em></div><br /><div align="center"><span style="font-family:arial;">Place all ingredients in a blender or food processor except salt (I used a Vita-mix). Taste and add salt to desired taste. Add more lemon juice or olive oil, if needed.</span></div><br /><div align="center"><span style="font-family:Arial;">Serve with crudite, pita crackers, or whatever...but ENJOY!!!</span></div>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com3tag:blogger.com,1999:blog-5361171745430103349.post-89662237441268361342009-05-05T07:43:00.000-07:002009-05-05T09:50:24.404-07:00Taco Lasagna<span style="font-family:Arial;"></span><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5332374613999016866" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZHfYss-dsLCmseDYvSQku6l7oFaFCbfaLYxpsFgkrP3Bxwuy_URVEsmyBbW6zohOoQGNPhnc-mCdJ9QpWxLDLZJ2S7-VKE0CuzWxGqUf3PXfPiLpyNv3nN_67g8PI8901y3qXtZWzRxM/s320/IMG_5373.JPG" /><br /><span style="font-family:arial;">Tacos were always a family favorite of our's growing up. However, prepping for tacos takes some time and that's something I don't always have. So, last night I threw together my quick version of a non-taco-taco....and came up with my taco lasagna. Obviously, it's not a new dish...I first tasted it when we babysat some kids waaaay back when. This was just a easy, fun, & tasty way to have our tacos & put some veggies in our kids. </span><br /><span style="font-family:arial;"><br />Even though I'm all about things from scratch...when it comes to taco seasoning, I ALWAYS use El Paso Taco Seasoning...it's just that good.</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Besides this being an uber-easy meal to throw together, I had the pleasure of looking out my kitchen window and seeing these in my backyard:</span><br /><span style="font-family:Arial;"></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJI2hHMdqq1X7V_gfw8ADrnGiL1DC0wIuROVrRn_EJSglW5TxvXsBXWfdVjMMRX7mplqKPV2QEj2jzEvnps5oAiJMyM841QewNnTMbL33RAh9l5UP8jmaVofpa-tCpDpPWBVK29pM2Xew/s1600-h/IMG_5362b.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5332374621457423202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJI2hHMdqq1X7V_gfw8ADrnGiL1DC0wIuROVrRn_EJSglW5TxvXsBXWfdVjMMRX7mplqKPV2QEj2jzEvnps5oAiJMyM841QewNnTMbL33RAh9l5UP8jmaVofpa-tCpDpPWBVK29pM2Xew/s320/IMG_5362b.jpg" /></a><br /><div align="center"><span style="font-family:arial;"><strong><span style="font-size:130%;">Tan's Taco Lasagna</span></strong><br /><em><span style="font-size:85%;">Ground meat (I use a combo of turkey & lean beef)<br />1 medium or large onion, chopped<br />4-6 cloves of garlic, chopped (more or less depending on your garlic preference)<br />2 cans of beans, your preference (I used black & dk. red kidneys), drained and rinse<br />1 can diced tomatoes, drained<br />1-1½ cups frozen corn<br />1 packet taco seasoning, preferably El Paso<br />1 T. Adobo seasoning</span></em></span></div><div align="center"><span style="font-family:arial;"><em><span style="font-size:85%;"><span style="color:#ff0000;">1 can green chiles<br />1 can sliced black olives</span><br />Green Onions, chopped<br />Corn tortillas<br />Shredded cheese (I used sharp cheddar & Sargento's reduced fat Mexican cheese blend)<br />Olive oil</span></em></span></div><span style="font-family:arial;"><em><span style="font-size:85%;"></span><div align="center"><br /><span style="color:#3333ff;">Toppings: Pico de gallo, sour cream (or if you're in our house, plain yogurt), green onions, chopped jalapeno peppers, chopped cilantro, Tabasco sauce, etc.</span><br /></div><div align="center"><span style="color:#ff0000;">*note: I didn't use these ingredients, but they would be mighty tasty in the dish</span><br /></em></div><div align="center"><br />1. Brown the meat in a large pan (if using a nonstick pan, use a bit of olive oil) & season with pepper (not salt since the taco & adobo seasonings are salty enough). When meat is almost completely brown, add about 1 T. of olive oil and onions. Saute until onions are translucent. Add adobo seasoning & garlic. Add packet of taco seasoning and water (the amount called for on the packet). Throw in beans. Let cook until liquid has reduced. Add tomatoes (and chiles and olives if using) and cook until liquid has pretty much cooked away. Turn off heat and throw in corn.<br /><br /></div><div align="center">2. Preheat over to 350°F.<br /><br /></div><div align="center">3. In a baking dish (I used glass), grease the bottom of the dish with olive oil. Layer the bottom of the dish with a single layer of corn tortillas. Add meat mixture and top with a light layer of cheese (or more if desired). Add tortillas. Repeat until meat mixture is finished. Top with another layer of tortillas and a thicker layer of cheese.<br /><br />4. Tent with foil by folding a piece of foil in half, then opening it up and placing it over the dish...thereby having the foil not touch any part of the lasagna but still is protecting the cheese from burning during the cooking process.<br /><br />5. Bake for about 30-40 minutes. Remove foil and add chopped scallions and bake for another 10 minutes or place under broiler until cheese is nice and bubbly.<br /></div><div align="center"><br />6. Serve with assorted toppings or eat it plain...and ENJOY!!</span></div> <div align="center"><br /> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO60fxZ8UwuHWvHveePpW6usrkSpCBmTVrp4dTdVZLWSiXrqST7TyA5nJfNIQhvtZv3_oAqiKvEcq-NnpgMKJRaiphRG4rCBjbr6I0fb2p8bO7ldGItaIlbrPqpmOk2TCaFTDH9cPZVBM/s1600-h/IMG_5388.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5332374616572851922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjO60fxZ8UwuHWvHveePpW6usrkSpCBmTVrp4dTdVZLWSiXrqST7TyA5nJfNIQhvtZv3_oAqiKvEcq-NnpgMKJRaiphRG4rCBjbr6I0fb2p8bO7ldGItaIlbrPqpmOk2TCaFTDH9cPZVBM/s320/IMG_5388.JPG" /></a>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com1tag:blogger.com,1999:blog-5361171745430103349.post-6254610553387584612009-05-02T16:31:00.001-07:002009-05-05T09:48:33.658-07:00Helloooooooooo Nurse...Snickerdoodle Muffins!!!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 262px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5331399936940359330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcIEvICEAyESLMr224dkCWlpzVg9VtdFrvgXHXIejH8rDwAhUoTvhVqlE_DHAxC7TSWAjNL1ozeHlnOSGUFvQ_OGaZVY3FalHhH-LCLubfTnywOl9iEkGthFiU7XMqXg_Wa3KA9GDDlY/s320/IMG_5088b.jpg" /><br /><br /><div><span style="font-family:arial;">While checking out the newest posts on my fave food blogs, Em (aka <a href="http://www.therepressedpastrychef.com/">The Repressed Pastry Chef</a>) had posted about these <a href="http://www.therepressedpastrychef.com/home/2009/4/7/snickerdoodle-muffins.html">snickerdoodle muffins</a>. She pretty much had me at "snickerdoodle". The original recipe is from <a href="http://www.culinaryconcoctionsbypeabody.com/2007/03/16/cookie-conversion/">Culinary Concoctions by Peabody</a>. How can you resist the cinnamony goodness of snickerdoodles...let alone in cake form??? </span></div><br /><div><span style="font-family:Arial;">I tried it and our family fell in L-O-V-E...or "lurve" if you're Celine Dion. I kicked up the cinnamon & vanilla (of course). I only added cinnamon to the batter on the second try since initially I wanted to see how it would taste with no cinnamon in the batter...which was tough for me since we're cinnamonaholics. Definitely delish with or without cinnamon in the batter. The original recipe was very buttery and crazy moist. I wanted to try to trim down the butter and cut out half a stick on the second try. It still was very moist, but did not stay as moist as long as the original recipe's results had. I also didn't have sour cream and used yogurt. So, below is, I guess, my lower-fat/cal recipe for these delicious & addictive muffins. Try the original or mine...either way...TRY IT!! </span></div><div></div><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;"><br />Anyhoo...thank you Em for posting this recipe...my own muffin top thanks you...it's back to elasticized pants for me.</span></div><br /><br /><div align="center"><span style="font-family:arial;"><strong><span style="font-size:130%;">Snickerdoodle Muffins</span></strong></span></div><div align="center"><span style="font-family:Arial;font-size:85%;">adapted from <a href="http://www.culinaryconcoctionsbypeabody.com/?s=snickerdoodle+muffins">Culinary Concoctions by Peabody</a></span></div><br /><div align="center"><span style="font-family:Arial;"><em>1½ sticks unsalted butter</em></span></div><div align="center"><em><span style="font-family:Arial;">1 cup sugar</span><br /></em></div><div align="center"><em><span style="font-family:Arial;">3 T. vanilla</span><br /></em></div><div align="center"><em><span style="font-family:Arial;">2 eggs</span><br /></em></div><div align="center"><em><span style="font-family:Arial;">¾ t. baking soda</span><br /></em></div><div align="center"><em><span style="font-family:Arial;">¾ t. baking powder</span><br /></em></div><div align="center"><em><span style="font-family:Arial;">¾ t. cream of tarter</span><br /></em></div><div align="center"><em><span style="font-family:Arial;">¾ t. freshly grated nutmeg</span><br /></em></div><div align="center"><em><span style="font-family:Arial;">½ t. cinnamon</span> </em></div><div align="center"><em><span style="font-family:Arial;">1 and ¼ cup plain yogurt</span><br /></em></div><div align="center"><span style="font-family:Arial;"><em>2 and ¼ cups all purpose flour<br /></em></div></span><br /><div align="center"><span style="font-family:Arial;"><em>1 cup sugar and 3 TBSP cinnamon mixed together for rolling</em></span></div><div align="center"><br /></div><div align="center"><span style="font-family:Arial;">1.Cream the butter and sugar until soft about 3 to 5 minutes. Add in the vanilla. Add in the eggs one at a time and mix until each is incorporated.</span></div><div align="center"><span style="font-family:Arial;"></span></div><div align="center"><span style="font-family:Arial;">2.In a separate, mix together the flour, baking soda, and baking powder and cream of tarter.</span></div><br /><div align="center"><span style="font-family:Arial;">3.Add the flour mixture and the yogurt alternately to the egg-butter mixture in the additions. Start with the flour and end with the flour (ie. flour, mix, yogurt, mix, flour, mix). Scrape the bowl occasionally.</span></div><br /><div align="center"><span style="font-family:Arial;">4. Using an ice cream scoop, scoop out muffin batter one at a time and drop into a shallow bowl filled with the cinnamon sugar mixture. Roll the muffin around in the mixture until it is covered completely in cinnamon sugar. Place muffin into a greased muffin tin.. Depending on the size of your tins, you should get about 12 to 18 muffins. </span></div><br /><div align="center"><span style="font-family:Arial;">Bake them for approx. 20-22 minutes in a 350°F oven or until they are golden brown.</span></div><br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5331399939431812770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qMoWiFcqSgwYL5cBMZOXi8eO_-8MPIxVPLd59ZnOey41MVWkcszj0j6NLqNPYi2aMrwDiOASLCGgFOJyVYwu-AZtAntR_Kh_WaIKWq18xFKcnYI6c57jcmcJs8IUbku2f6ad5Ecyuow/s320/IMG_5096.JPG" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcIEvICEAyESLMr224dkCWlpzVg9VtdFrvgXHXIejH8rDwAhUoTvhVqlE_DHAxC7TSWAjNL1ozeHlnOSGUFvQ_OGaZVY3FalHhH-LCLubfTnywOl9iEkGthFiU7XMqXg_Wa3KA9GDDlY/s1600-h/IMG_5088b.jpg"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcIEvICEAyESLMr224dkCWlpzVg9VtdFrvgXHXIejH8rDwAhUoTvhVqlE_DHAxC7TSWAjNL1ozeHlnOSGUFvQ_OGaZVY3FalHhH-LCLubfTnywOl9iEkGthFiU7XMqXg_Wa3KA9GDDlY/s1600-h/IMG_5088b.jpg"></a>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com1tag:blogger.com,1999:blog-5361171745430103349.post-42282644789427958602009-04-21T06:42:00.000-07:002009-04-21T13:31:38.492-07:00Tanya's Garlic Tomato Herbed Pasta & Lemon Garlic Herbed Chicken<span style="font-family:arial;">I started cooking at a young age. My parents motto was that we'd learn how to cook by helping them out. Being cynical, even at a young age, I thought it was just a ploy for them to employ free child labor. JK. Kinda. ;o) BUT, of course, they were right. I learned how to cook from my parents and grandparents and anyone else we helped out in the kitchen.</span><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5327144503515038626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6iondCr6FKZO9G_GshsxVcWAWAwVJ3aIJB9jTtPhcMqorHCNy11v_rEi66pj1ODqWVAD5q6oVa73qGSCBX-bUt5QUMqXmpYwW5mfXDeeG9nAKkHEN6KEWRwKvRKXgLh0k0fHN0BApSss/s320/IMG_4644.JPG" /><br /><span style="font-family:Arial;">In high school, I came up with this pasta dish. The original recipe was all butter (mainly because Mom didn't buy olive oil at that point)...and now has morphed into a more health-conscious dish that is all olive oil. In between the metamorphosis, I started using half butter/half olive oil. But, alas, heart healthy extra virgin olive oil is all I use now...which incidentally, helps your body absorb the lycopene from the tomatoes. Scizzore!</span><br /><br /><br /><span style="font-family:Arial;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5327144508744031042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkqUtI7H72vnDlFec1nEY8unSy-DaCFz2LdP1AbLwXLCf7fij6Rtz6WREXLnFtiKXBKtPskNEOEyX0eew0lY2_5Bsj8aTVBfm6hMlqH7MwCYqVcOi5v_7ubWMXySJQSEORb6Fc7hVSJ-Y/s320/IMG_4649.JPG" /></span><br /><span style="font-family:Arial;">The chicken recipe I got is inspired by *gasp* <a href="http://www.foodnetwork.com/recipes/rachael-ray/garlic-roast-chicken-with-rosemary-and-lemon-recipe/index.html">Rachel Ray</a>! This recipe is great since you can vary which flavors you'd like to have for that meal. My constant is the garlic & lemon...of course. BUT, I'll use capers or rosemary for the variants. Any herbs would be yummy with this recipe. I dredge the chicken, giving the final product a nice sauce to use. Use more wine for more sauce.</span><br /><br /><span style="font-family:Arial;">The best thing about both...SUPER SIMPLE and quick!!! </span><span style="font-family:Arial;">Plus, you can serve both of these dishes together. If not and for some odd reason you have leftovers of the chicken, you can combine the leftovers with plain pasta to create this:</span><br /><br /><table style="WIDTH: auto"><tbody><tr><td><p align="center"><a href="http://picasaweb.google.com/lh/photo/x9kfIm8v0j4aRU4BBZCqfg?authkey=Gv1sRgCIfpsfC_wsmuYg&feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfnolQ48fF8EL5yhyfwGpPz6FOm1baWEl4OPntDhbcA7FoCTN8vk0kwa5CMLIshgzmBhKzGpNdbP4zOcY4J6UzVEx0FZ3LD84fD4cu0Og7ElvBWeKIASxKKP1GIvCBCM6jIxGDO1ti9w/s400/IMG_4668.JPG" /></a></p></td></tr><tr><td style="TEXT-ALIGN: right; FONT-FAMILY: arial,sans-serif; FONT-SIZE: 11px">From <a href="http://picasaweb.google.com/tmleee2002/TanyaEats?authkey=Gv1sRgCIfpsfC_wsmuYg&feat=embedwebsite">Tanya Eats</a></td></tr></tbody></table><br /><br /><div align="center"><span style="font-family:Arial;font-size:130%;"><strong>Tan's Garlic Tomato Herbed Pasta</strong></span></div><div align="center"><span style="font-family:Arial;font-size:85%;"><em></em></span> </div><div align="center"><span style="font-family:Arial;font-size:85%;"><em>Extra Virgin Olive Oil</em></span></div><div align="center"><em><span style="font-family:Arial;font-size:85%;">6-8 cloves of garlic, minced</span></em></div><div align="center"><em><span style="font-family:Arial;font-size:85%;">Herbs of choice (Italian, Herbs de Provence, Oregano, Rosemary, Basil, etc.)</span></em></div><div align="center"><em><span style="font-family:Arial;font-size:85%;">~2 cups fresh tomatoes, diced</span></em></div><div align="center"><em><span style="font-family:Arial;font-size:85%;">White wine (optional)</span></em></div><div align="center"><em><span style="font-family:Arial;font-size:85%;">Lemon (optional)</span></em></div><div align="center"><em><span style="font-family:Arial;font-size:85%;">Salt & Pepper</span></em></div><div align="center"><em><span style="font-family:Arial;font-size:85%;">Crushed Red Pepper (optional)</span></em></div><div align="center"><em><span style="font-family:Arial;font-size:85%;">Pasta of choice (long pastas work better...I used Barilla Plus pasta for it's yumminess & healthfulness)</span></em></div><p align="center"><span style="font-family:Arial;">Boil salted water for pasta. Unless you're not good at multitasking, then this can wait till after the sauce is simmering.</span></p><p align="center"><span style="font-family:Arial;">In a large pan, heat oil, garlic, & herbs over medium heat. Heat until garlic is heated through, but not brown (brown garlic = icky). Turn heat up to high and add tomatoes. Bring to a boil and then turn down heat. Allow to simmer until the tomatoes have disintegrated slightly. Season with salt & pepper. You may want to thin out sauce with white wine OR wait until combined with pasta and add pasta water to desire consistency.</span></p><div align="center"><span style="font-family:Arial;"></span></div><div align="center"><span style="font-family:Arial;"></span></div><div align="center"><span style="font-family:Arial;"></span> </div><div align="center"><span style="font-family:Arial;">Before tossing with pasta, add a healthy squeeze of lemon, if desired. Slicing lemons and adding to sauce work beautifully as well. Add drained pasta and toss.</span></div><div align="center"><span style="font-family:Arial;"></span></div><div align="center"><span style="font-family:Arial;"></span></div><div align="center"><span style="font-family:Arial;"><strong><br /><br /><span style="font-size:130%;">Tan's Lemon Garlic Herbed Chicken</span></strong></span><br /><em><span style="font-family:Arial;font-size:85%;">Chicken Breasts (I use boneless, skinless)</span></em></div><div align="center"><em><span style="font-family:Arial;font-size:85%;">6-10 cloves garlic, smashed</span></em></div><div align="center"><em><span style="font-family:Arial;font-size:85%;">1 lemon, sliced</span></em></div><div align="center"><em><span style="font-family:Arial;font-size:85%;">3/4 cup white wine (or more if more sauce is desired)</span></em></div><div align="center"><em><span style="font-family:Arial;font-size:85%;">Flour, for dredging</span></em></div><div align="center"><em><span style="font-family:Arial;font-size:85%;">Salt & pepper</span></em></div><div align="center"><em><span style="font-family:Arial;font-size:85%;">McCormick Montreal Chicken Grill Seasoning (optional...I often forget to use it)</span></em></div><div align="center"><em><span style="font-family:Arial;font-size:85%;">Herbs of choice (fresh or dried)</span></em></div><div align="center"><br /></div><div align="center"><em><span style="font-family:Arial;"></span></em></div><div align="center"><span style="font-family:Arial;">Preheat oven to 400 degrees.</span></div><div align="center"><br /></div><div align="center"><span style="font-family:Arial;"></span></div><div align="center"><span style="font-family:Arial;">Season chicken breasts with salt & pepper. If using grill seasoning, tone down salt usage as the grill seasoning is salty. Dredge in flour and set aside.</span></div><div align="center"><br /></div><div align="center"><span style="font-family:Arial;"></span></div><div align="center"><span style="font-family:Arial;">Heat oil up on high in oven-safe frying pan. Add chicken breasts and allow to brown on each side. Add garlic & herbs. Add lemon slices, giving a few a good queeze before adding to pan. Place pan in oven.</span></div><div align="center"><br /></div><div align="center"><span style="font-family:Arial;"></span></div><div align="center"><span style="font-family:Arial;">Bake about 5 minutes. Add white wine and cook an additional 5 minutes or until chicken is done. Spoon sauce over breasts before serving.</span></div><div align="center"><br /></div><div align="center"><em><span style="font-family:Arial;"></span></em></div><div align="center"><span style="font-family:Arial;">Serve over rice or pasta and ENJOY!</span></div>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com1tag:blogger.com,1999:blog-5361171745430103349.post-6108855835865296802009-04-07T08:41:00.001-07:002009-04-07T09:20:08.570-07:00Coconutty Celebration<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHglWtQCxhCv6QxWzk7pCeuuQjG92ozOTl5hAylETkm_qWd6YxyzGtDA1V_1hR43sdAf9KJVXkjL9BIjN4vPR__zH3eHA0Kx7rZDSH-vzuUGk4g1heS3l_WrTvoZHLI0Okq7GSrwVpds/s1600-h/IMG_4473.JPG"><img id="BLOGGER_PHOTO_ID_5321983189965526642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHglWtQCxhCv6QxWzk7pCeuuQjG92ozOTl5hAylETkm_qWd6YxyzGtDA1V_1hR43sdAf9KJVXkjL9BIjN4vPR__zH3eHA0Kx7rZDSH-vzuUGk4g1heS3l_WrTvoZHLI0Okq7GSrwVpds/s320/IMG_4473.JPG" border="0" /></a><br /><div><span style="font-family:arial;">Mama Lee's birthday was last month and we went up to DC to celebrate her hot cougarness. I got hit by this wallop of a cold...definitely the worst one this year but not as bad as last year's flu. I also shared the love with my sister. What makes that even better is that the poor thing is 8 months preggers. I'm the world's best sister....ever.</span></div><br /><div><span style="font-family:Arial;">Anyhoo...I had seen this cake on Bobby Flay's "Throwdown" show last summer and it screamed "MAMA LEE". My mom loves, loves, LOVES coconut cake!!! I totally wanted to make it for her and was really looking forward to making it...until I got hit with this cold. It was bad news bears after that.</span></div><br /><div><span style="font-family:Arial;">Still...my mom only has one birthday a year...well, actually, girlfriend has TWO birthdays a year...thanks to my granddaddy not reporting her birth until the day after (I'm not sure how birth recordings work in Honduras, but my mom's legal birthday is the day AFTER her actual birth date). So, I was praying that even though I couldn't make most of it down here before heading up to DC, I still could work on it when I got there.</span></div><br /><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">I was still sick...really sick. Besides the boo hoo hoo for me, I was more concern about baking a petri dish full of my germy goodness for the family and infecting them all. Luckily, I was washing and sanitizing myself all throughout and I think Kim got sick after one of the kids kissed me on the lips and then kissed her on the lips. SORRY SISTEE!!!</span></div><br /><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">Anyhoo...the cake turned out fabulous despite me being out of my element. The custard could've been better...but that was my fault...hooray for tiny baby clumps! Not! I switched it up and did two layers of the coconut cream and one layer of the custard. I also did a lightly sweetened whipped cream for the frosting instead of the buttercream. My mom prefers whipped cream frostings and I knew the cake was already going to be too sweet with the buttercream.</span></div><br /><div><span style="font-family:Arial;"></span></div><div><span style="font-family:Arial;">The final product...delicate, not cavity-inducing, coconutty goodness. I'm relieved to find out my cake-making skills are getting better. Baking is so much harder than cooking...but the end results are worth it!</span></div><br /><div><span style="font-family:Arial;">Click <a href="http://www.foodnetwork.com/recipes/bobby-flay/throwdowns-toasted-coconut-cake-with-coconut-filling-and-coconut-buttercream-recipe/index.html">here</a> for Bobby Flay's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream.</span></div><br /><div><span style="font-family:Arial;">Happy Birthday, Mom!!</span></div><br /><table style="WIDTH: auto"><tbody><tr><td><a href="http://picasaweb.google.com/lh/photo/9XXuU9DZCuf3rGi1aBqOeg?authkey=Gv1sRgCLfetvryjNSmag&feat=embedwebsite"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiOkMT9Sh-_W-NnKVont927prBdSdhNaqmyjrq1aM6V05WVDfdBBU6EY0y10yoeBJegpiPtwKyp3DDKUDit8XPiSfqR7GMCcu2MMt8n19lp5yrckreksJ3G4iYs69zG1M5-6lqVC_MvTc/s400/IMG_4471.JPG" /></a></td></tr><tr><td style="FONT-SIZE: 11px; FONT-FAMILY: arial,sans-serif; TEXT-ALIGN: right">From <a href="http://picasaweb.google.com/tmleee2002/TheLeeEspirituFam?authkey=Gv1sRgCLfetvryjNSmag&feat=embedwebsite">The Lee-Espiritu Fam</a></td></tr></tbody></table>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com0tag:blogger.com,1999:blog-5361171745430103349.post-29358434463547771582009-03-18T09:07:00.000-07:002009-03-18T18:39:57.689-07:00Pseudo Cuban Samiches<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKUK3K3_-Y45Xgp1zwrE0capDbVGAzIU504xt1Gw-cDcTuwDgyj0NZJxDrvbioLHKvPwCVdPe1uPJHpJoUI9t0EEwghOskklPfMsxhsIKR2T-MZ7M84h_QwCFRK3RMPyWXO9AWYotDYwI/s1600-h/IMG_4419.JPG"><img id="BLOGGER_PHOTO_ID_5314560716370815458" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKUK3K3_-Y45Xgp1zwrE0capDbVGAzIU504xt1Gw-cDcTuwDgyj0NZJxDrvbioLHKvPwCVdPe1uPJHpJoUI9t0EEwghOskklPfMsxhsIKR2T-MZ7M84h_QwCFRK3RMPyWXO9AWYotDYwI/s320/IMG_4419.JPG" border="0" /></a><span style="font-family:arial;">I hate leftovers. Well, <em>hate</em> is a strong word and it's kind of a lie because there are some leftovers I don't mind eating. OK, so that totally just blew up my initial sentence.</span><br /><br /><span style="font-family:Arial;">Anyhoo...I do like remaking leftovers that I'm tired of since I get bored easily. I get bored of lots of things easily...like when I talk. That's probably why I have such violent subject changes.</span><br /><br /><span style="font-family:Arial;">I digress. Big surprise.</span><br /><br /><span style="font-family:Arial;">After going to our friend's <a href="http://en.wikipedia.org/wiki/Wetting-down">wetting down</a> (he too became a Lieutenant Commander/O-4 in the Navy like my hubby) recently. His wife made Kalua pork. I had never had it, but LOVED it! So simple and yet, so good.</span><br /><br /><span style="font-family:Arial;">I recreated it and made it supposedly the <em>authentic</em> way with shredded cabbage. Unfortunately, I also used a lean cut of pork since I didn't want all the fat of a pork butt. For Jaron's party...I'll be using the butt (aka the shoulder of the piggy). It turned out well still...but not as tender. I wasn't surprised and still trying to think which was more important for my fam...healthy or a little less delicious. The former won.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Did I mention how ridiculously easy it was to make??? Take the pork, rub it with sea salt (I used Kosher), pour a bottle of liquid smoke on it, and set it & forget it in a slow-cooker. Yeaaaaaaaah. Shred that bad boy up, add shredded cabbage (if you like), and cook it until the cabbage is tender.</span><br /><br /><span style="font-family:Arial;">Anyhoo...Kaia and I love Cuban sandwiches. I grew up eating them & media noches whenever we'd visit my mom's fam in Miami. I just introduced the kids to them last year before we left FL. Jaron, not being a big fan of sandwiches then, thought it was just aight. Kaia totally *hearted* them.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">So, with 1.5 hours to go before party time and my still needing to buy the birthday boy a present and make myself look semi-presentable...I went into overdrive. I did not make these sandwiches authentic, but aimed for getting the taste as close as possible. A real, delicious Cuban sandwich starts with possibly THE most important ingredient....Cuban bread. Mmmmmmmmmm. You have to try this bread. It is just some yummy goodness. There is the requisite roast pork, ham, pickles, swiss cheese, and mustard. Most of the Cubans I've had have been buttered on the outside and pressed hot...like a grilled cheese. I really hate to make any ethnic food unless I've tried the real thing and get a good idea of the right spices, cooking technique, etc. Still, I was hankering for a Cuban and figured the leftover Kalua pork would make a pretty close version of the sandwich.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">I made my pseudo-not-authentic-but-close-to-the-taste Cuban with sliced La Brea wheat bread, buttered on the outside (with Smart Balance), a shmear of yellow mustard, slice of Swiss cheese, and the leftover shredded Kalua pork...we left out the pickles because we didn't have any and the kids don't like 'em. </span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Grill to perfection and enjoy...'cause we did!</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">We served it with my grandfather's <a href="http://taneats.blogspot.com/2008/09/welcome-home-happy-birthday.html">cabbage salad</a>. Mmmmmmmmmm.</span><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5314607331476284322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqn-Hm8mToeIizVh6W6rAEXNDenLbqgLz2dGy0lcFeOI0UBLzdufxU6CAiTi8i8wlkYICJGA6Hw2Med3bx6UUJ1zeeawUxj1flI6o5ERdy9cihOd2gqhY7TADloVH8oM7xkn0YidTDzjU/s320/IMG_4431.JPG" border="0" /> <span style="font-family:Arial;"></span>Tanyahttp://www.blogger.com/profile/09240839878411076815noreply@blogger.com1