tag:blogger.com,1999:blog-54590521853591166922024-03-05T01:52:23.468-05:00The Basil BeeMastering cooking and making messes TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-5459052185359116692.post-38777479774955269582017-02-12T17:43:00.004-05:002017-02-12T17:45:38.462-05:00<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhI716gHPnfk0Pv5oFEcxPVZ6X5_snwDIf7WeswRIv4eZGdBttCMoQewqgearjeM-WmCkldPuzbJk_gueCtq-BmWlVuNqJYX9YMGh0ib5g8j3QO68oKvR8MPNRciwgGHqJE1ua7AfoAhe/s1600/IMG_2333.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhI716gHPnfk0Pv5oFEcxPVZ6X5_snwDIf7WeswRIv4eZGdBttCMoQewqgearjeM-WmCkldPuzbJk_gueCtq-BmWlVuNqJYX9YMGh0ib5g8j3QO68oKvR8MPNRciwgGHqJE1ua7AfoAhe/s400/IMG_2333.JPG" width="300" /></a></div>
<b style="color: #1a1718; font-family: Arial, Helvetica, sans-serif;">Creamy Tomato Bisque & Tortellini Soup</b><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Wow, really 2017 is here? I am way behind on lots of things to post, so keep your eyes </span><span style="font-family: "arial" , "helvetica" , sans-serif;">peeled - I'm coming in fast and lots to blog about...</span><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">As our story unfolds with recent changes this year, let's settle around the table with friends and family in the dreary winter months and stir something up tasty and tomato-ey. I was recently sick and when I ventured out one morning when feeling better, my friend Laura asked if I wanted to get take out after our manicures at a local Italian place next store. Of course! So we placed our orders and I got the soup of the day, Tomatoe Bisque Tortellini soup (with some crackers on the side). I brought home it and had it while watching some TV, it was delicious!<br />2 weeks later, I decided on a rainy Sunday to try to recreate this recipe and stopped at the grocery store for the vital ingredients. Took about 20 minutes tops and had this creamy, luxurious soup that tasted almost like the restaurants. Picked up some fresh, warm garlic bread to dunk in the soup and served as a great Sunday meal to get ready for the work week ahead of us...Enjoy!</span><br />
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<span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;"><b>Creamy Tomato Bisque &
Tortellini Soup</b></span><br />
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<b><span style="color: #1a1718;"><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients<o:p></o:p></span></span></b></div>
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<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4ksAjLas4fzV0ja8Cx-F32oTaxMym-cDEO2hs0mZ5c82wB9jqZuVnBYzssxQ-VyoFAv53VhK38E4-RuKDC7QmK5RPbNWszuTRjy4-8BDAk7sm8JR_3mbbgSomHRrvqKLWY9JnLMzgX-1/s1600/IMG_2331.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB4ksAjLas4fzV0ja8Cx-F32oTaxMym-cDEO2hs0mZ5c82wB9jqZuVnBYzssxQ-VyoFAv53VhK38E4-RuKDC7QmK5RPbNWszuTRjy4-8BDAk7sm8JR_3mbbgSomHRrvqKLWY9JnLMzgX-1/s320/IMG_2331.JPG" width="240" /></a>
<li><span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon extra virgin olive oil</span></li>
<li><span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;">2 cloves garlic, minced ( I used minced garlic in a jar - what its way faster!).</span></li>
<li><span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;">2 (10 3/4 ounce) cans Campbells’s
condensed tomato soup</span></li>
<li><span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;">1 1/2 cups milk ( 1% or skim)</span></li>
<li><span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;">1 1/2 cups half and half</span></li>
<li><span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;">2 cups vegetable broth (can substitute chicken broth if needed)</span></li>
<li><span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon onion powder</span></li>
<li><span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;">½ teaspoon salt</span></li>
<li><span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;">½ teaspoon pepper</span></li>
<li><span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon Italian seasoning</span></li>
<li><span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon Zesty Italian dressing package (Good Seasons)</span></li>
<li><span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon dried basil</span></li>
<li><span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;">1 (9 ounce) package cheese-filled
tortellini</span></li>
<li><span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;">grated Parmesan, for serving</span></li>
<li><span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;">Fresh Italian loaf or french bread</span></li>
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<li><span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;">Heat olive
oil over medium heat. Add garlic and cook just until fragrant, about 1 minute.</span></li>
<li><span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;">Add tomato
soup, milk, half and half, vegetable broth, and all the seasonings and bring to a
simmer.</span></li>
<li><span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;">Once
simmering, drop in the tortellini and cook according to package instructions
(probably about 7 - 10 minutes). Place lid and let stay warm for softer tortellinis.</span></li>
<li><span style="color: #1a1718; font-family: "arial" , "helvetica" , sans-serif;">Serve hot
with Parmesan on top and warm sliced baguette.</span></li>
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TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com12tag:blogger.com,1999:blog-5459052185359116692.post-42695211464020178342016-07-30T15:53:00.001-04:002016-07-30T16:21:46.343-04:00Crock Pot White Chicken Chili topped with Avocado<div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjCcN5ykKZ1_6_FGpONXwhYoFOXTyU1ZKqOvyFZAiGJFslDTu3NX4-RVcaz9odUdm-uP5EL337dEZCRejBpZSdNB7MzsTUnX-cleIaVyGqp5uCJAXUXMLdpACtLdv_6hyphenhyphenBd_LldanQa1b/s1600/IMG_0583.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdjCcN5ykKZ1_6_FGpONXwhYoFOXTyU1ZKqOvyFZAiGJFslDTu3NX4-RVcaz9odUdm-uP5EL337dEZCRejBpZSdNB7MzsTUnX-cleIaVyGqp5uCJAXUXMLdpACtLdv_6hyphenhyphenBd_LldanQa1b/s200/IMG_0583.JPG" width="150" /></span></a><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><span style="font-size: small;">White Chicken Chili in the Crock Pot is one of my favorite "all year round crock pot recipes." This chili uses white beans and its up to you what kind you choose, but I highly recommend Bush's Cannellini beans. We also serve ours with sour cream, avocado, a</span><span style="background-color: white;">nd cilantro and another squeeze of lime. It brings a "freshness" to the finished chili and melts in your mouth. </span><span style="background-color: white;">If you really want to go to the extreme, you can crumble tortilla chips and make it a White Chicken Chili Meets Tortilla Soup. This also makes a great leftover to take to work for lunch! Enjoy!</span></span></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: inherit;"><span style="background-color: white;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small;"><br /></span></span></span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><br /></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">White Chicken Chili topped with Avocado</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;"><br /></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpiYz2tAPG1LADEULBG-U8GYCd0pIc20HAutCy9Cy7dOVwwiRaDzU-E5_jUQ4cBvpO7WCk6JRpAoF5t3AolzDCWFk8mFy-yFeRSgg3t_1hZlNQ3At9L59sFoKMKXJyqgpZrh7ZsFhI1tF/s1600/IMG_0574.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: white; color: black; font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBpiYz2tAPG1LADEULBG-U8GYCd0pIc20HAutCy9Cy7dOVwwiRaDzU-E5_jUQ4cBvpO7WCk6JRpAoF5t3AolzDCWFk8mFy-yFeRSgg3t_1hZlNQ3At9L59sFoKMKXJyqgpZrh7ZsFhI1tF/s200/IMG_0574.JPG" width="200" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgreaaEnDNvgSd6BySdx1hzXofhQo1rO0n8NmEuWa8NW-Cd2TLBpwsjOK9lKku5J7zi0c3V88Vz_EFDDfuoDNVJM0ktX4rFyMzz_I8x3KWxPEu4evn5Jml9kJkWhXcPOPHKbBGYjMnUsUN-/s1600/IMG_0576.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="background-color: white; color: black;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgreaaEnDNvgSd6BySdx1hzXofhQo1rO0n8NmEuWa8NW-Cd2TLBpwsjOK9lKku5J7zi0c3V88Vz_EFDDfuoDNVJM0ktX4rFyMzz_I8x3KWxPEu4evn5Jml9kJkWhXcPOPHKbBGYjMnUsUN-/s200/IMG_0576.JPG" width="150" /></span></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: xx-small;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; text-align: justify;">Ingredients</span><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif; font-size: xx-small; text-align: justify;">:</span></span></span><br />
<ul>
<li><span style="text-align: justify;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">4 3/4 cup chicken stock ( I use low sodium)</span></span></li>
</ul>
<ul>
<li><span style="text-align: justify;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">1 medium minced onion (yellow or white)</span></span></li>
</ul>
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<li><span style="text-align: justify;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">2 cans white cannelleni beans, drained and rinsed</span></span></li>
</ul>
<ul>
<li><span style="text-align: justify;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">4 garlic cloves, minced</span></span></li>
</ul>
<ul>
<li><span style="text-align: justify;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon cumin</span></span></li>
</ul>
<ul>
<li><span style="text-align: justify;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon chili powder</span></span></li>
</ul>
<ul>
<li><span style="text-align: justify;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon salt</span></span></li>
</ul>
<ul>
<li><span style="text-align: justify;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">ground pepper</span></span></li>
</ul>
<ul>
<li><span style="background-color: white;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">juice of one lime</span></span></li>
</ul>
<ul>
<li><span style="background-color: white;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">1 can of diced tomatoes (15 oz) with the juice</span></span></li>
</ul>
<ul>
<li><span style="background-color: white;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">2 boneless skinless chicken breasts</span></span></li>
</ul>
<ul>
<li><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"><span style="background-color: white;">If you're looking for extra spice, you can always throw in </span><span style="background-color: white;">1 tablespoon diced </span>jalapeño</span></li>
</ul>
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Toppings:</span><br />
<ul>
<li><span style="background-color: white;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Avocado (diced)</span></span></li>
</ul>
<ul>
<li><span style="background-color: white;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Cilantro (chopped)</span></span></li>
</ul>
<ul>
<li><span style="background-color: white;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">sour cream</span></span></li>
</ul>
<ul>
<li><span style="background-color: white;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Mexican cheese (shredded)</span></span></li>
</ul>
<ul>
<li><span style="background-color: white;"><span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">red onion, (diced)</span></span></li>
</ul>
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;">Directions:</span><br />
<ol></ol>
<span style="background-color: white; font-family: "arial" , "helvetica" , sans-serif;"></span><br />
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<li>In your Crock Pot, spray some Pam inside the pot, and add the onion, beans, garlic cumin, chili powder, salt & pepper, diced tomatoes, lime juice, and chicken stock. Basically, everything except for the chicken and stir to combine. </li>
<li><span style="background-color: transparent;">Place the chicken breasts on the very top and t</span>urn on low for 8 hours or high for 4 hours. </li>
<li>When done, remove chicken, shred with fork and knife and return back to the pot. Stir to combine everything and taste to see if you need additional seasoning.</li>
<li>Serve with sour cream, avocado, cheese, diced red onion, cilantro or your favorite chili toppings.</li>
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<a name='more'></a>TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com2tag:blogger.com,1999:blog-5459052185359116692.post-29285139276666070272016-03-20T13:53:00.002-04:002016-03-20T16:57:08.243-04:00Grilled Chili-Rubbed Flank Steak Tacos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4mWjcWninbfaHRglgSoMr7AAhCrSY9PrUgVO71z7pm5LeZtNBIE89_EYTgYL31DZF29DsW8Ml5SeRiH67r4b561fGZXZBhLXD8VwoCAvwEAXlmAB8s8LOkbqGVdEPvtxdbw7YBo7orpph/s1600/IMG_0570.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4mWjcWninbfaHRglgSoMr7AAhCrSY9PrUgVO71z7pm5LeZtNBIE89_EYTgYL31DZF29DsW8Ml5SeRiH67r4b561fGZXZBhLXD8VwoCAvwEAXlmAB8s8LOkbqGVdEPvtxdbw7YBo7orpph/s400/IMG_0570.jpg" width="300" /></a><br />
<br />
<b>Spring is in the air and The Basil Bee got a new look!</b><br />
<br />
The Basil Bee is back and long overdue on recent posts- not that I've been on vacation or anything, more like just busy with life, work, and everything else in between, but no excuse. In the interim, I've been cooking up a storm and trying new things, just forgot to post and take pictures. I have so much to catch up on with you all, but I'm back and ready to blog!<br />
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It's officially the first day of Spring, however, we are waiting for somewhat of a snowstorm coming our way - crazy right? However, after redecorating my house with some 'spring like decor' i felt that I needed to have something festive and colorful last night for dinner. We don't often stay home on Saturday nights and cook dinner, but my hubby was home and I wanted to cook up something new and tasty!<br />
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Curtis Stone was on @RachaelRayShow the other day and featured <a href="http://www.rachaelrayshow.com/recipes/22441_curtis_stone_s_grilled_chili_rubbed_flank_steak_tacos/">Curtis Stone's recipe for Stone Grilled Chili-rubbed flank steaks tacos</a> and I decided to use that as my base with a few modifications. I picked up some sweet jersey corn in the produce section, made some rice, and I whipped up a quick avocado creme sauce for the tacos too! If you're in and around South Jersey, I picked up all my items at Rastelli Food Market for this recipe-such a great store! It was a bit chilly out last night too, so I decided to use my grill pan on the stove to cook the steaks. Happy taco'ing!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiHtBHU2jLYiYYYNcou7kI5KSgDKQ2EqaauE3yu8MbHcgk5ExhUv3Dktj9GVDcCndoZS867W2IfdkjMDD2GvTfnsee7mHZL1y6kRKx9CORQ4cmRaoNIWAU9r2gCf7-xWSM4fXlmCyBA24h/s1600/IMG_0571.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiHtBHU2jLYiYYYNcou7kI5KSgDKQ2EqaauE3yu8MbHcgk5ExhUv3Dktj9GVDcCndoZS867W2IfdkjMDD2GvTfnsee7mHZL1y6kRKx9CORQ4cmRaoNIWAU9r2gCf7-xWSM4fXlmCyBA24h/s320/IMG_0571.jpg" /></a><br />
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Grilled Chili-Rubbed Flank Steak Tacos Ingredients:<br />
(serves 4)<br />
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<b>For the Steaks:</b><br />
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<ul>
<li>1 tablespoon chili powder </li>
<li>2 teaspoons ground cumin </li>
<li>2 teaspoons garlic powder </li>
<li>1 1/2 teaspoons kosher salt </li>
<li>1 teaspoon freshly ground black pepper </li>
<li>Two 16-ounce flank steaks </li>
<li>1 1/2 tablespoons extra-virgin olive oil </li>
</ul>
<b>Taco Accompaniments</b><br />
<ul>
<li>1 pack of Confetti Slaw (found in your grocer- made my Eat Smart which includes green cabbage, broccoli, carrots, red cabbage.) If you can't find, just use what Curtis Stone's recipe calls for -1/2 head Napa cabbage, halved lengthwise and shredded crosswise (about 3 cups) </li>
<li>1/2 red onion, chopped </li>
<li>1 large carrot, grated </li>
<li>8 scallions (white and green parts), thinly sliced on a sharp diagonal </li>
<li>1/2 cup lightly packed fresh cilantro sprigs </li>
<li>Twelve 6-inch flour tortillas (I used El Paso tortillas) </li>
<li>Salsa (store bought or homemade- I used Tostitos Cantina Roasted Garlic). </li>
<li>Sweet Jersey corn </li>
<li>rice (cook to package directions) </li>
</ul>
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<b>Creme Sauce: </b><br />
<ul>
<li>half of an avocado, diced </li>
<li>1/2 cup sour cream </li>
<li>Salt n Pepper </li>
</ul>
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<b>Directions: </b><br />
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<ol>
<li>Heat a large pot with salted water and once comes to a boil, throw in the corn and cook until done. Season with Salt n Pepper.</li>
<li>To prepare the steaks: In a small bowl, mix the chili powder, cumin, garlic powder, salt, and pepper to blend. Generously sprinkle 4 teaspoons of the spice mixture all over each steak and coat with some EVOO; reserve any remaining spice mixture for another use.</li>
<li>Cover the steaks and refrigerate for at least 2 hours.</li>
<li>Prepare your outside grill or grill pan for medium-high heat and grill until they are brown on both sides and cooked to the desired doneness, about 4 minutes per side for medium-rare.</li>
<li>Transfer the steaks to a carving board and let rest for 5 minutes covered with foil.</li>
<li>Meanwhile, prepare the tacos: In a large bowl, toss the confetti slaw, carrots, red onion, scallions, and cilantro together, set aside.</li>
<li>Place diced avocado, sour cream, S & P in a food mixer and mix until smooth and creamy. I actually threw mine in my Nutribullet and came out great and super quick!</li>
<li>Heat the tortillas wrapped in foil in the oven at 350 for 7 minutes or you can throw on the grill, turning occasionally, for about 1 minute, or until hot.</li>
<li>Transfer to a serving bowl and cover to keep warm.</li>
<li>Time to eat! Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with tortillas, cabbage mixture, avocados, limes, and avocado creme sauce.</li>
<li>Bring to table, build your tacos, indulge, and enjoy! Pour some wine or favorite cocktail and that's one colorful, tasty Saturday night dinner!</li>
</ol>
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TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com4tag:blogger.com,1999:blog-5459052185359116692.post-49651579435661533792013-09-25T13:44:00.000-04:002013-09-25T13:44:44.480-04:00Prosciutto Arugula Pizza with Fontina and Truffle Oil Three of my favorite things on a Friday night are a pizza stone, cheese, and truffle oil…and a nice glass of red wine (OK so 4 things)! So when I stumbled across this beauty, it just topped my Friday night. I also love that this recipe has just a few quality ingredients. The prosciutto was salty, the Fontina was buttery and nutty, and the wilted peppery arugula melts in your mouth. If you don’t have a pizza stone, go out and buy one pronto. It’s the best gift I received from my wedding registry a few years ago and we use it on a weekly basis. It’s also great for reheating leftovers, gets it nice and crispy, and it’s so easy to clean.<br />
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Also, instead of using diced prosciutto and sautéing prior with onions, you could simply add slices of prosciutto on top of the pizza after the cheese melts, there’s variations to this pizza online, so be creative, whatever makes your mouth happy… Happy Friday!<br />
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Prosciutto Arugula Pizza with Fontina and Truffle Oil on Whole Wheat Pizza Dough<br />
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<ul>
<li>1 ball pizza dough, store-bought or homemade</li>
<li>1 tablespoon Extra Virgin olive oil</li>
<li>1 cup grated Fontina cheese</li>
<li>Package of diced prosciutto</li>
<li>½ cup of diced yellow onion</li>
<li>A couple handfuls arugula</li>
<li>Truffle Oil</li>
</ul>
</div>
<div>
<a href="http://im1.shutterfly.com/media/47a3d939b3127ccef3f112b7bd6f00000030O00EasnDVy5btQe3nwk/cC/f=0/ls=00507995802520130718142032812.JPG/ps=50/r=0/rx=550/ry=400/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="232" src="http://im1.shutterfly.com/media/47a3d939b3127ccef3f112b7bd6f00000030O00EasnDVy5btQe3nwk/cC/f=0/ls=00507995802520130718142032812.JPG/ps=50/r=0/rx=550/ry=400/" width="320" /></a>Directions:<br />
<ol><a href="http://im1.shutterfly.com/media/47a3d939b3127ccef3f112b7bd6f00000030O00EasnDVy5btQe3nwk/cC/f=0/ls=00507995802520130718142032812.JPG/ps=50/r=0/rx=550/ry=400/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="http://im1.shutterfly.com/media/47a3d939b3127ccef3f1e94efd7300000030O00EasnDVy5btQe3nwk/cC/f=0/ls=00507995802520130718142034639.JPG/ps=50/r=0/rx=550/ry=400/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="232" src="http://im1.shutterfly.com/media/47a3d939b3127ccef3f1e94efd7300000030O00EasnDVy5btQe3nwk/cC/f=0/ls=00507995802520130718142034639.JPG/ps=50/r=0/rx=550/ry=400/" width="320" /></a>
<li>Set the oven to 425 degrees</li>
<li>Roll out the pizza dough and prepare it on a pizza stone. </li>
<li>Brush the dough with EVOO and some garlic and Italian seasoning (use any other seasons you like too!)</li>
<li>Pre-bake the crust for 10 minutes-this will get it nice and crispy and strong enough to hold all the deliciousness that’s about to take over the dough</li>
<li>In a sauté pan on stove, caramelize onions and diced prosciutto in ½ TB of EVOO. Once browned, remove from heat and set aside</li>
<li>Remove pizza from oven and top with Fontina cheese, onion, and prosciutto and brush some more garlic/olive oil mixture on the crust. Return to the oven until melted (about 5-7 minutes) and the crust is golden</li>
<li>Once out of the oven, and pizza is cooling, toss some arugula on top and drizzle with truffle oil. Cover warm pizza with arugula and let wilt for a few minutes and then enjoy this yummy pizza!</li>
</ol>
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TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com2tag:blogger.com,1999:blog-5459052185359116692.post-78158345535418357622013-09-25T13:27:00.001-04:002016-03-20T16:49:02.404-04:00Grilled Pesto Shrimp Skewers with Tomato Avocado Salsa and Brown Rice<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">As you know, I love Basil, especially in a pesto. This is a two part recipe and easy enough to make on a weeknight either on your grill or a grill pan on your stove top! First make the salsa, it's a little bit of chopping, so get that out of the way first so you're ready to go...</span></div>
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<span style="font-family: inherit;"><b>Tomato Avocado Salsa</b><o:p></o:p></span></div>
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<ul>
<li><span style="font-family: inherit;">3 Vine Ripened Tomatoes, diced</span></li>
<li><span style="font-family: inherit;">½ small red onion, diced</span></li>
<li><span style="font-family: inherit;">½ avocado, diced</span></li>
<li><span style="font-family: inherit;">Basil, chopped</span></li>
<li><span style="font-family: inherit;">Italian Seasoning</span></li>
<li><span style="font-family: inherit;">Garlic Seasoning</span></li>
<li><span style="font-family: inherit;">Salt and Pepper</span></li>
<li><span style="font-family: inherit;">½ TB EVOO</span></li>
</ul>
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<li><span style="font-family: inherit;">Dice the tomatoes, onion and avocado and place in a medium bowl.</span></li>
<li><span style="font-family: inherit;">Add basil, garlic seasoning, salt and pepper, EVOO. Stir together and set aside in the fride.</span></li>
</ol>
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<b style="font-family: inherit;">Grilled Pesto Shrimp </b></div>
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<ul><a href="http://im1.shutterfly.com/media/47a3d939b3127ccef3f1fafe3c6200000030O00EasnDVy5btQe3nwk/cC/f=0/ls=00507995802520130718142043764.JPG/ps=50/r=0/rx=550/ry=400/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://im1.shutterfly.com/media/47a3d939b3127ccef3f1fafe3c6200000030O00EasnDVy5btQe3nwk/cC/f=0/ls=00507995802520130718142043764.JPG/ps=50/r=0/rx=550/ry=400/" height="232" width="320" /></a>
<li><span style="font-family: inherit;">6-8 oz. Basil Pesto (packaged or homemade) *I used Wegman’s pesto
from the Olive Bar</span></li>
<li><span style="font-family: inherit;">1 lb fresh medium shrimp, peeled and deveined</span></li>
<li><span style="font-family: inherit;">kosher salt and fresh pepper to taste</span></li>
<li><span style="font-family: inherit;">garlic seasoning</span></li>
<li><span style="font-family: inherit;">6 wooden skewers</span></li>
</ul>
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<ol>
<li><span style="font-family: inherit;">Combine raw shrimp with pesto and seasoning in a bowl, and marinate
a few hours in the fridge. Soak wooden skewers in water at least 20 minutes.
Once marinated and ready to grill, thread the shrimp onto 6 skewers (about 5
shrimp per skewer)</span><span style="font-family: inherit;"> </span></li>
<li><span style="font-family: inherit;">Heat an indoor grill pan (or outside grill, I don’t have one yet at
my casa so indoor for me!) over medium-low heat until hot. Be sure the grates
are clean and spray lightly with PAM. </span></li>
<li><span style="font-family: inherit;">Place the shrimp on the hot grill and
cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and
continue cooking until shrimp is opaque and cooked through, about 3-4 minutes.</span></li>
<li><span style="font-family: inherit;">Serve with </span>tomato<span style="font-family: inherit;"> avocado salsa and rice on the side, enjoy!</span></li>
</ol>
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<span style="font-family: inherit;">Servings: 7 Serving Size: 1
skewer • WW Points+: 5 pts<o:p></o:p></span></div>
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<span style="font-family: inherit;">Calories: 180 • Fat: 8.4 g • Protein: 25.3 g • Carb: 0.4 g • Fiber:
0.2 g • Sugar: 0 g<o:p></o:p></span></div>
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<span style="font-family: inherit;">Sodium: 292 mg (without salt)<o:p></o:p></span></div>
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<span style="font-family: inherit;">Source: original recipe adapted from Skinnytaste.com </span><span style="font-family: "tunga"; font-size: x-small;"><o:p></o:p></span></div>
TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com2tag:blogger.com,1999:blog-5459052185359116692.post-30915414728515351332013-07-18T10:08:00.000-04:002013-07-18T10:08:08.062-04:00Tomates A La Provencale<div class="separator" style="clear: both; text-align: center;">
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I decided to borrow my sister’s Julia Child’s cookbook and take a look at a few of her side dishes. Some may think her recipes are tough, but they aren't too difficult, it just seems that way because it’s a lot of steps to follow. Be patient, it’s wonderful at the finish line!<br /><br />Since I’m doing Weight Watchers, I decided to try one of her side dishes that has a vegetable in it. Summers in New Jersey, mean Jersey tomatoes, and they are the best! So when I scanned through her recipes and came across this, my decision was made. I actually used shallots and green onions and added some panko to the bread crumbs for more of a crunch. Her recipe asks you to roast them on third level oven rack at 400 for 15 minutes, but I let them roast in the oven for about 45 minutes at 350* in the middle then moved to the top rack for ten minutes and they were so juicy and browned on top. This is the perfect (and healthy) vegetable dish to accompany your summer dinners! Bon Appetite! <br /><br />Tomates A La Provencale<br /><br /><ul><a href="http://im1.shutterfly.com/media/47a3d939b3127ccef3f152023cca00000030O00EasnDVy5btQe3nwk/cC/f=0/ls=00507995802520130718135854718.JPG/ps=50/r=0/rx=550/ry=400/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="232" src="http://im1.shutterfly.com/media/47a3d939b3127ccef3f152023cca00000030O00EasnDVy5btQe3nwk/cC/f=0/ls=00507995802520130718135854718.JPG/ps=50/r=0/rx=550/ry=400/" width="320" /></a>
<li>(8) firm, ripe, red tomatoes (about 3 inches in diameter)</li>
<li>Salt and Pepper</li>
<li>1-2 cloves mashed garlic</li>
<li>3 TB minced shallots or green onions (I used both)</li>
<li>1/8 TSP Thyme</li>
<li>1/4 TSP salt</li>
<li>Big pinch of pepper</li>
<li>1/4 cup olive oil</li>
<li>1/2 bread crumbs (I used a mixture of regular bread crumbs and panko for a bigger crunch)</li>
<li>A shallow, oiled roasting pan just large enough to hold the tomatoes easily in one layer</li>
</ul>
<br />Directions:<br /><br /><ol><a href="http://im1.shutterfly.com/media/47a3d939b3127ccef3f0cd26dd4500000030O00EasnDVy5btQe3nwk/cC/f=0/ls=00507995802520130718135855630.JPG/ps=50/r=0/rx=550/ry=400/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="232" src="http://im1.shutterfly.com/media/47a3d939b3127ccef3f0cd26dd4500000030O00EasnDVy5btQe3nwk/cC/f=0/ls=00507995802520130718135855630.JPG/ps=50/r=0/rx=550/ry=400/" width="320" /></a>
<li>Preheat oven to 400 degrees</li>
<li>Remove the stems, and cut the tomatoes in half cross wise (the equator of the tomato). Gently press out the juice and seeds. Sprinkle the halves lightly with salt and pepper.</li>
<li>Blend all the ingredients except bread crumbs and oil together. Correct seasoning if needed. Fill each tomato half with a spoonful or two of the mixture. Sprinkle with a few drops of the olive oil. Arrange the tomatoes in the roasting pan; do not crowd them.*may be prepared ahead to this point*</li>
<li>Shortly before you are ready to serve, place them in the upper third of the preheated oven and bake for 15-20 minutes, until the tomatoes are cooked through and the mixture has golden browned on the top. **I cooked these at 350* for about 45 minutes on the middle rack, and placed on upper rack for last 10 minutes and they were great!</li>
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TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com2tag:blogger.com,1999:blog-5459052185359116692.post-66496802115553424972013-03-03T13:49:00.003-05:002013-03-03T14:25:45.284-05:00Healthy Make ahead Breakfast Sammies TO GO<div>
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Have you ever rushed out the door during the week en route to work and skipped breakfast? And as your driving you pass Wawa and think to stop for their sausage egg and cheese sizzlie because your stomach is grumbling? Or as your ordering your morning Dunkin Donuts coffee your salvating at the pictures of the donuts, muffins, and Big N Toasted Texas toast breakfast sandwich? Been there, done that.<br />
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Problem now solved!</div>
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Last week, I was on Pinterest and stumbled across <a href="http://undressedskeleton.tumblr.com/post/43158050000">Undressed Skeleton's</a> blog where she makes ready to go homemade egg sandwhiches which are <b>A</b>. healthy and <b>B</b>. inexpensive. The only con, is that you need to put some time aside on the weekend to make, bake, and assemble. Well, I attempted it this weekend and it was super simple and super delicious! I watched TV as I assembled these bad boys and there are soooooo good! I used a few different brands and tried a few different cheeses to spice it up a little bit to! And now I have (5) sammies sitting in my freezer as we speak ready for my early morning rush to work! Bring it on Monday!</div>
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<b>Total time making/baking/assembling: </b>30 minutes or a full episode of Diners, Drive Ins, and Dives</div>
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<b>Total cost per sammie:</b> $1.70<br />
Makes 6 servings ( 1 sammie per serving)<br />
About 260 calories, 5 g of fat, 31 g Carbs, 5 g fiber, 22 g protein<br />
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<b>Ingredients</b>:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7pQoDzVC-IX0fFUPAOH9qAH7ObCdnGcqycMbvm1Cmx0ZVlk8oAXSp-SVDRHLGunLXK9w4wsYpTojkApEM6Kbt_D1gY_uSjt6pZ0WjhlLaPbObhwny30PdcXrva_E65vSJFH85u2zlBob9/s1600/DSC03164.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7pQoDzVC-IX0fFUPAOH9qAH7ObCdnGcqycMbvm1Cmx0ZVlk8oAXSp-SVDRHLGunLXK9w4wsYpTojkApEM6Kbt_D1gY_uSjt6pZ0WjhlLaPbObhwny30PdcXrva_E65vSJFH85u2zlBob9/s320/DSC03164.JPG" width="320" /></a></div>
<ul>
<li>(5) egg whites and (1) whole egg</li>
<li>(6) Thomas English Muffins (high fiber)</li>
<li>Turkey Bacon</li>
<li>6 slices low fat cheese ( I used sharp cheddar, provolone, and mozzarella)</li>
<li>tomato, sliced and diced</li>
<li>salt and pepper</li>
<li>dried oregano</li>
<li>dried basil</li>
</ul>
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*get creative and try diced bell peppers, spinach, onions., etc... </div>
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<b>Directions</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCQZ1ajX3LJMtOYDcgxLHxPr2Mu7p0p6MqwQMf4-xowrOdW_ss3-NNiTF4LG0-qZicZpwdXq-HcU_7xt6Y4Y7H_ZHq5YgDi_fMh2o9qFzvfvQLmGyeGEmRn1mqbNsQtQLJJNBc3oxFONn/s1600/DSC03157.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCQZ1ajX3LJMtOYDcgxLHxPr2Mu7p0p6MqwQMf4-xowrOdW_ss3-NNiTF4LG0-qZicZpwdXq-HcU_7xt6Y4Y7H_ZHq5YgDi_fMh2o9qFzvfvQLmGyeGEmRn1mqbNsQtQLJJNBc3oxFONn/s320/DSC03157.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYCQZ1ajX3LJMtOYDcgxLHxPr2Mu7p0p6MqwQMf4-xowrOdW_ss3-NNiTF4LG0-qZicZpwdXq-HcU_7xt6Y4Y7H_ZHq5YgDi_fMh2o9qFzvfvQLmGyeGEmRn1mqbNsQtQLJJNBc3oxFONn/s1600/DSC03157.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
<li>Preheat oven to 350, and line cookie sheet with foil and spray with nonstick spray. Lay out 6 slices of turkey bacon and put in oven on middle rack for 6 minutes</li>
<li>scramble the eggs, add tomatoes, oregano/basil, salt and pepper and pour into 6 greased muffin tin cups</li>
<li>when the oven dings after 6 minutes, move the bacon one level down and slide muffin tray on to middle rack</li>
<li>plug in your panini maker or grill and slice your english muffins</li>
<li>slice your cheese and place on bottom english muffin.</li>
<li>When the oven dings again, remove the bacon, place on paper towels to soak up extra grease and leave eggs in for 3 more minutes</li>
<li>once bacon is cool to handle, cut each slice in half and place two pieces on top of the cheese.</li>
<li>after 3 minutes take out the eggs and let cool. Once cool enough to handle, take a spoon and take each egg cup out and put on top half of english muffin. </li>
<li>place the sammies on the panini grill and press down so egg is the size of the english muffin and let grill for 3-4 minutes or until golden</li>
<li>remove from panini maker and cool</li>
<li>place on wax paper ( or place in ziplock bags), wrap them up, and assemble with tape or stickers (I had some Trader Joe stickers in my drawers, pick them up while your at the store, they are free too!) which ever you have handy and place in your freezer for the work week ahead.</li>
<li>when your ready to eat, place in microwave for 2-3 minutes ( depends on your your microwave), grab some fruit and your ready to start the day with high protein, fruits, and veggies!</li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizK_1cLuD8xbqdYcog1ktXPhvry2yUqO66cYG3anAcvDDf91MTpL33oeleefJ2Df5zD-cQX9Ufv4nwy_hJot5HE85mqrfXW_fVIqLqOaV22enXOY855ce6xsEdve09VZsb8ZeVLeL-IB_3/s1600/DSC03158.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizK_1cLuD8xbqdYcog1ktXPhvry2yUqO66cYG3anAcvDDf91MTpL33oeleefJ2Df5zD-cQX9Ufv4nwy_hJot5HE85mqrfXW_fVIqLqOaV22enXOY855ce6xsEdve09VZsb8ZeVLeL-IB_3/s200/DSC03158.JPG" width="200" /> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgwK37fej67LrEPB2zv_amqGPDOZ8uKUkRpNnFzu59bDqLzYYRaIBnoGZmf-n8K7MsoGo8CMzoJUtisqB3QSkgbilcgp5aQNhu7T05Oc67TcKviunjo_lZvBs6OQv7EhTD6r_UQrvsAo7/s1600/DSC03159.JPG" imageanchor="1"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgwK37fej67LrEPB2zv_amqGPDOZ8uKUkRpNnFzu59bDqLzYYRaIBnoGZmf-n8K7MsoGo8CMzoJUtisqB3QSkgbilcgp5aQNhu7T05Oc67TcKviunjo_lZvBs6OQv7EhTD6r_UQrvsAo7/s200/DSC03159.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFwyuQsHxmjXtPvbKteJd8291L3PJs029s2c-mUNGODlVpGAKOuzKddLf2_ChrKr_oEnO6mnfSrmg3oRYwDL_3lQKloi50yN0snLkqPndgoLR1asv1mjcnEGqcmaYg1RfE8P0uhKp48g9/s1600/DSC03160.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcFwyuQsHxmjXtPvbKteJd8291L3PJs029s2c-mUNGODlVpGAKOuzKddLf2_ChrKr_oEnO6mnfSrmg3oRYwDL_3lQKloi50yN0snLkqPndgoLR1asv1mjcnEGqcmaYg1RfE8P0uhKp48g9/s200/DSC03160.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgwK37fej67LrEPB2zv_amqGPDOZ8uKUkRpNnFzu59bDqLzYYRaIBnoGZmf-n8K7MsoGo8CMzoJUtisqB3QSkgbilcgp5aQNhu7T05Oc67TcKviunjo_lZvBs6OQv7EhTD6r_UQrvsAo7/s1600/DSC03159.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdgwK37fej67LrEPB2zv_amqGPDOZ8uKUkRpNnFzu59bDqLzYYRaIBnoGZmf-n8K7MsoGo8CMzoJUtisqB3QSkgbilcgp5aQNhu7T05Oc67TcKviunjo_lZvBs6OQv7EhTD6r_UQrvsAo7/s1600/DSC03159.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com4tag:blogger.com,1999:blog-5459052185359116692.post-60874184156507172922013-02-27T10:38:00.002-05:002013-02-27T10:40:19.881-05:00Shrimp and Sausage Cioppino<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYlWDKQzR1-418CRHFFlQe_QBPv0ZRdthoMtIGtLT7rnm5Fpg2Fl_-1CGsQJJpteFNSyK7JA45RGcIG_FfdYN2x5V07DZYtnpDoAp_7eVE3NylHDQKHTo4LI8CgKtfDVmXlIGucQRLp7kG/s1600/IMG_20121211_185152.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYlWDKQzR1-418CRHFFlQe_QBPv0ZRdthoMtIGtLT7rnm5Fpg2Fl_-1CGsQJJpteFNSyK7JA45RGcIG_FfdYN2x5V07DZYtnpDoAp_7eVE3NylHDQKHTo4LI8CgKtfDVmXlIGucQRLp7kG/s320/IMG_20121211_185152.jpg" width="192" /></a><br />
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<span style="font-family: Tunga; font-size: x-small;">My girlfriend, D’yani , gave me </span><a href="http://www.amazon.com/Weeknights-Giada-Simple-Recipes-Revamp/dp/030745102X" style="font-family: Tunga; font-size: 10pt;">Weeknights with Giada</a><span style="font-family: Tunga; font-size: x-small;"> cookbook last year for my birthday and it’s my absolute favorite! She has a
</span><a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/shrimp-and-sausage-cioppino-recipe/index.html" style="font-family: Tunga; font-size: 10pt;">Shrimp and Sausage Cioppino </a><span style="font-family: Tunga; font-size: x-small;">recipe that I used as a base to start and then I tweaked and added some things in my first attempt to
this beautiful one pot dish. My hubby said it was an absolute treat for him
when he walked in the door and knew something special was on the stove, so
enjoy!</span></div>
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<b><span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">Ingredients<o:p></o:p></span></b></div>
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<li><span style="font-family: Tunga; font-size: 10pt;">1/4 cup extra-virgin olive oil</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">4 cloves garlic, peeled and smashed</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">2 large or 4 small shallots, chopped</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">1/2 teaspoon kosher salt, plus 1/2 teaspoon</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">1 pound sweet Italian turkey sausage links, casings removed (can
use spicy/hot sausage too)</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">2 cups white wine, such as Pinot Grigio (I used Yellowtail Pinot
Grigio)</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">1/4 cup tomato paste</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">3 cups low-sodium chicken broth</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">1 bay leaf</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">1 pound large shrimp, peeled and deveined ( I used frozen)</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">1 dozen fresh little neck clams</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">1 14oz can diced tomatoes (I used Hunt’s diced with oregano and
garlic)</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">1 cup fresh basil leaves, chopped</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">1 tablespoon chopped fresh thyme leaves</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2F4WZDdwcNpJV51HLB6lGoOjF9SHgTJOpsLP6D1Bd5yR0G8Rxvsc2-PgGtT9ExvbFy5cqzGpGKPv8OGhpY2F-ZawTIEt9bdPrDBM-l9a9PUioOrUP4IbuQId9Apv6aYViayQ6r4MvwYbD/s1600/DSC03127.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfq_cEdQOvcA0lD2OcEn9QyRAK6aafDm_EtlgZvLdbw2_aO47pawUMW1TN1YCcmqfEX7AHIhYm7fH7DFGpFpTsmuQegbCkbDLGh9a5hppGYcdYBqSnKjCICfals3hAMVRZvGF7_qOuscrd/s1600/DSC03126.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfq_cEdQOvcA0lD2OcEn9QyRAK6aafDm_EtlgZvLdbw2_aO47pawUMW1TN1YCcmqfEX7AHIhYm7fH7DFGpFpTsmuQegbCkbDLGh9a5hppGYcdYBqSnKjCICfals3hAMVRZvGF7_qOuscrd/s200/DSC03126.JPG" width="200" /></a></div>
<b>Additional variations:</b><br />
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">Crusty sourdough bread<o:p></o:p></span></div>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">Cup of rice<o:p></o:p></span></div>
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<b><span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;"><br /></span></b>
<b><span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">Directions<o:p></o:p></span></b></div>
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<ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2F4WZDdwcNpJV51HLB6lGoOjF9SHgTJOpsLP6D1Bd5yR0G8Rxvsc2-PgGtT9ExvbFy5cqzGpGKPv8OGhpY2F-ZawTIEt9bdPrDBM-l9a9PUioOrUP4IbuQId9Apv6aYViayQ6r4MvwYbD/s1600/DSC03127.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2F4WZDdwcNpJV51HLB6lGoOjF9SHgTJOpsLP6D1Bd5yR0G8Rxvsc2-PgGtT9ExvbFy5cqzGpGKPv8OGhpY2F-ZawTIEt9bdPrDBM-l9a9PUioOrUP4IbuQId9Apv6aYViayQ6r4MvwYbD/s200/DSC03127.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2F4WZDdwcNpJV51HLB6lGoOjF9SHgTJOpsLP6D1Bd5yR0G8Rxvsc2-PgGtT9ExvbFy5cqzGpGKPv8OGhpY2F-ZawTIEt9bdPrDBM-l9a9PUioOrUP4IbuQId9Apv6aYViayQ6r4MvwYbD/s1600/DSC03127.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2F4WZDdwcNpJV51HLB6lGoOjF9SHgTJOpsLP6D1Bd5yR0G8Rxvsc2-PgGtT9ExvbFy5cqzGpGKPv8OGhpY2F-ZawTIEt9bdPrDBM-l9a9PUioOrUP4IbuQId9Apv6aYViayQ6r4MvwYbD/s1600/DSC03127.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBatSVs7I-GgTNtK7-etlGMTSPweE8Ur_gnVf7SXx3DG_ZSEXHB5DM6LB0hXIYLMiPsPAaHz3_U4BLqC0nB-C9q54b95o8nuGzggLskUHt5RuyGPpDnMf7jV7O7IahsrLINH2JiQa_YYQL/s1600/DSC03131.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBatSVs7I-GgTNtK7-etlGMTSPweE8Ur_gnVf7SXx3DG_ZSEXHB5DM6LB0hXIYLMiPsPAaHz3_U4BLqC0nB-C9q54b95o8nuGzggLskUHt5RuyGPpDnMf7jV7O7IahsrLINH2JiQa_YYQL/s200/DSC03131.JPG" width="200" /></a>
<li><span style="font-family: Tunga; font-size: 10pt;">In a separate medium sauce pan, cook your rice and set aside.</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">In a Dutch oven or large saucepan, heat the oil over medium-high
heat. Add the shallots, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Cook, stirring occasionally, until the vegetables are slightly softened, about
4 minutes.</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">Add the sausage and break into 1/2-inch pieces with a wooden spoon.
Cook until brown, about 5 minutes.</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">Turn up the heat and add the wine and scrape up the brown bits that
cling to the bottom of the pan with a wooden spoon. Stir in the tomato paste,
chicken broth, and bay leaf. Bring to a simmer, cover, and cook for 10 minutes.</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">Uncover the pan and add the clams, basil, and thyme. Wait for them
to pop and then drop your shrimp in. Simmer, uncovered, until the shrimp are
pink and cooked through, about 4 minutes.</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">Remove the bay leaf and discard. Season with the remaining 1/2
teaspoon salt and 1/4 teaspoon pepper.</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">Drop a ¼ cup of rice into your soup bowls and then ladle the
Cioppino on top and serve with crusty bread.</span></li>
</ol>
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<br />TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com2tag:blogger.com,1999:blog-5459052185359116692.post-56519815630826295122012-12-12T09:11:00.002-05:002012-12-12T09:11:37.625-05:00Huge Reese’s Peanut Butter Cookies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RCLtfADqWyP1fUrF2-zOCZ8-SX5AmQRiKF8rmMJmp8orCNSOMDaL8zYyQVoBBqETzKNcuy1eF6a1it27aKhgcyyaXeI9uKZzjtX4oknFfoYnMXJwucFTVMCyR2YtnixzHUNSdiD07EO0/s1600/IMG_20121118_102533+(1).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RCLtfADqWyP1fUrF2-zOCZ8-SX5AmQRiKF8rmMJmp8orCNSOMDaL8zYyQVoBBqETzKNcuy1eF6a1it27aKhgcyyaXeI9uKZzjtX4oknFfoYnMXJwucFTVMCyR2YtnixzHUNSdiD07EO0/s320/IMG_20121118_102533+(1).jpg" width="320" /></a><span style="color: #555555; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">I can’t believe
Turkey day has come and gone, and now it’s already December 12<sup>th</sup>?
Where has the time gone? It’s just crazy-nonetheless, I want to talk about my
Thanksgiving cookies that I made and brought to my parents house in Virginia
for Thanksgiving which featured me and my hubby’s favorite candy, Reese’s
Peanut butter cups!<o:p></o:p></span></div>
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<span style="color: #555555; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: "Times New Roman";">These were super
simple using my handy dandy kitchen aid mixer, the hardest part was keeping my
hubby from eating the Reese’s candies that were all unwrapped! I made a
variation of sizes with these and were super fun to share and eat with our
family. Couple these bad boys with some Paula Deen Ooey Gooey Butter Cookies
and everyone will be smacking their sugary lips applauding your baking skills!<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOinAkPksJ532xFh-4g_qsVjfW7ngePFEkA5VTnfzOP2VcKc4oIg19dKoviFdlAKQTdB0zKXTWoOGToKCMu7L7M2SO1Gz0Ox-CUPfuN9tMaPrgeqU3L_Q1YLvFkM6K4ckFKnibDkLjehu/s1600/IMG_20121118_103035+(1).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="192" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizOinAkPksJ532xFh-4g_qsVjfW7ngePFEkA5VTnfzOP2VcKc4oIg19dKoviFdlAKQTdB0zKXTWoOGToKCMu7L7M2SO1Gz0Ox-CUPfuN9tMaPrgeqU3L_Q1YLvFkM6K4ckFKnibDkLjehu/s320/IMG_20121118_103035+(1).jpg" width="320" /></a><b><span style="color: #555555; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: "Times New Roman";">Over the Top Reese’s
Peanut Butter Cookies</span></b><span style="color: #555555; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #555555; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">3/4 cup unsalted butter, softened<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #555555; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cup sugar<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #555555; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #555555; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cup brown sugar<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #555555; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #555555; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 cup peanut butter (I used JIF creamy)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #555555; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #555555; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 large eggs<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #555555; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 tsp vanilla<o:p></o:p></span></div>
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</span></span><span style="color: #555555; font-family: Georgia, serif; font-size: 10pt; line-height: 15.05pt; text-indent: -0.25in;">1 tsp baking soda</span><br />
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</span></span><!--[endif]--><span style="color: #555555; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1/2 tsp salt<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #555555; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">2 1/2 cups flour<o:p></o:p></span></div>
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</span></span><!--[endif]--><span style="color: #555555; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 1/2 cup milk chocolate chips<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #555555; font-family: Symbol; font-size: 10.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #555555; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">32 mini Reese’s peanut butter cups, each cut into 4 pieces<o:p></o:p></span></div>
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<span style="color: #555555; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><br /></span></div>
<ol start="1" style="margin-top: 0in;" type="1">
<li class="MsoNormal" style="color: #555555; line-height: 15.05pt; mso-list: l0 level1 lfo2; vertical-align: baseline;"><span style="font-family: Georgia, serif; font-size: 10pt; line-height: 15.05pt;">Mix
the ingredients down to the vanilla. Add soda, salt, and
flour. Fold in chocolate chips.</span></li>
<li class="MsoNormal" style="color: #555555; line-height: 15.05pt; mso-list: l0 level1 lfo2; vertical-align: baseline;"><span style="font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Using
an ice cream scoop, scoop dough (these are big cookies). Place 6
scoops of dough on ungreased cookie sheet. Use your hand and
slightly flatten each scoop of dough. Cook for 12 minutes at 350.**<o:p></o:p></span></li>
<li class="MsoNormal" style="color: #555555; line-height: 15.05pt; mso-list: l0 level1 lfo2; vertical-align: baseline;"><span style="font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Remove
cookies from oven and lightly press 8 cut up pieces of the Reese’s peanut
butter cups over the top of each cookie. Cool on baking sheet 2
minutes before placing on cooling rack. Makes 18 big cookies.<o:p></o:p></span></li>
</ol>
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<!--[if !supportLists]--><span style="color: #555555; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: Georgia; mso-fareast-font-family: Georgia;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt; line-height: normal;">
</span></span><!--[endif]--><span style="color: #555555; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Variation: you can also use mini or regular M&M pieces or any other chocolate favorite candy of yours in place of the
Reese’s pieces.<o:p></o:p></span></div>
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<span style="color: #555555; font-family: "Georgia","serif"; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">**if you don’t want big cookies, just use a melon baller and
make smaller cookies and then you will have more to nibble on and share. Up to
you!<o:p></o:p></span></div>
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TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com0tag:blogger.com,1999:blog-5459052185359116692.post-15163623622262564182012-10-03T09:59:00.004-04:002012-10-03T10:11:37.528-04:00Mason Jar Salsa<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcTflpZGx8pW_BXLeG0BUUkLDrfQukHQQyehNo4g_C7pkPqzRILDyH8TkeLIowxMswy7QH1vVo73lY_TI1dcc8M04jrhxaOrj2k5mxMQds7nl8Ma_o-EGGmbl0lHab88dZGTL05QPMiCOT/s1600/IMG_20120804_121414.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcTflpZGx8pW_BXLeG0BUUkLDrfQukHQQyehNo4g_C7pkPqzRILDyH8TkeLIowxMswy7QH1vVo73lY_TI1dcc8M04jrhxaOrj2k5mxMQds7nl8Ma_o-EGGmbl0lHab88dZGTL05QPMiCOT/s320/IMG_20120804_121414.jpg" width="240" /></a></div>
<span style="font-family: Tunga;">If I was deserted on an island and I could have one snack to eat
for the rest of my life, it would be chips and salsa (and queso too if I can!).
I just really love salsa and have a few restaurant favorites in which I can eat
the whole basket of chips and lick that salsa bowl clean- hey I’m just being
honest! </span><span style="font-family: Tunga;">Some of those </span><span style="font-family: Tunga;">favorites</span><span style="font-family: Tunga;"> are from On The Border, Don Pablo's, Los Amigos and Chili's. I like a smoother consistency more than chunky but you can control that via the food processor to your likings.</span><br />
<span style="font-family: Tunga;"><br /></span>
<span style="font-family: Tunga;">This recipe made enough to last about two weeks in the fridge tightly sealed. I also used this salsa to top on chicken and quesadillas and its perfect to have handy when it's game time on Sunday's.. The dishes are limitless to what else you can add this with! So get to the kitchen and start salsa'ing!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrpSzfASdPMenFNvHbTgrQCTNCfnqhNWGXkCAyHWCw1io2eNPhJ7J1ihIlYNYEoCqrvf9XgT2q-6trG-qPLFXtMLJatpRjOvtI2x6CpM3QEUk8G8vYx8Vrw8Smp5ibJDQW9UEUpMwIwavX/s1600/IMG_20120804_113955.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrpSzfASdPMenFNvHbTgrQCTNCfnqhNWGXkCAyHWCw1io2eNPhJ7J1ihIlYNYEoCqrvf9XgT2q-6trG-qPLFXtMLJatpRjOvtI2x6CpM3QEUk8G8vYx8Vrw8Smp5ibJDQW9UEUpMwIwavX/s200/IMG_20120804_113955.jpg" width="200" /></a></div>
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<b style="font-family: Tunga; font-size: 10pt;">What You Need:</b></div>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">5-6 Roma tomatoes, chopped (I actually used the Cento canned ones
as my grocer was out of Roma’s)<o:p></o:p></span></div>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">1 Small onion, chopped<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBNaEORO8Qm0MTO1Yw1lM-zkmkqwuFpX4c3NoAMCSp4S8ogeIrADJPYFK-n293Gbt8dr6B2ZPqL-lL13DGzjhQVJogl8kUCeMc1SBjprXIWosKrkE98JX4MCbrx35oeQZDpvi_ui9smuQa/s1600/IMG_20120804_120342.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBNaEORO8Qm0MTO1Yw1lM-zkmkqwuFpX4c3NoAMCSp4S8ogeIrADJPYFK-n293Gbt8dr6B2ZPqL-lL13DGzjhQVJogl8kUCeMc1SBjprXIWosKrkE98JX4MCbrx35oeQZDpvi_ui9smuQa/s200/IMG_20120804_120342.jpg" width="200" /></a><span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">1/2 Cup fresh cilantro, chopped<o:p></o:p></span></div>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">1 Serrano, seeded and minced <o:p></o:p></span></div>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">1 Jalapeño chile, seeded and minced<o:p></o:p></span></div>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">2 Cloves garlic, minced<o:p></o:p></span></div>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">2 Tbsp. freshly squeezed lime juice<o:p></o:p></span></div>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">1 tbsp of EVOO<o:p></o:p></span></div>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">Salt and pepper to taste.<o:p></o:p></span></div>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">*mason jar<o:p></o:p></span></div>
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<b>Directions</b><br />
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<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSsQgN4slhHjhosUQXT8xZnYoX8qT3DT87oDefrQb5dDkA7pVNXlqXe1Hk9NyUkEuQu-PD6w-cUi5pRD5psdVYuh1yGKCNLU43iGXk1mmUPHtmPm7TNjIjVZbKUSHEUwNyEZBK7TgRHlV/s1600/IMG_20120804_121218.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoSsQgN4slhHjhosUQXT8xZnYoX8qT3DT87oDefrQb5dDkA7pVNXlqXe1Hk9NyUkEuQu-PD6w-cUi5pRD5psdVYuh1yGKCNLU43iGXk1mmUPHtmPm7TNjIjVZbKUSHEUwNyEZBK7TgRHlV/s200/IMG_20120804_121218.jpg" width="150" /></a>
<li><span style="font-family: Tunga; font-size: 10pt;">Heat pan over medium, and add the EVOO, garlic and onion and stir
for 2-3 minutes</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">Add the chilies, stir for a 1-2 minutes</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">Then add the tomatoes and use a potato masher to crush them a bit</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">Season with salt and pepper and let simmer for about 5 minutes</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">Turn off the stove and pour mixture into the food processor, add
your cilantro and lime juice, and pulse a few times until you get the
consistency you like!</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">Taste test and add S&P, garlic, cilantro, etc as needed for
your taste buds then pour into your mason jar, close and put into your fridge
for a bit while you arrange chips in a bowl and salivate waiting for those
beautiful ingredients to marry together.</span></li>
</ul>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">I’d suggest you let it sit for at least an hour, but preferably
over night. The longer the better, as the flavors get a chance to dance
together over time.<o:p></o:p></span></div>
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TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com0tag:blogger.com,1999:blog-5459052185359116692.post-46404423288712864432012-08-03T09:22:00.000-04:002012-08-03T09:22:14.916-04:00Thin Crust Shrimp Scampi Pizza<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJbWzkuUbO3HLhggVLWFd5psiOAQj2IpqnWtJGedi2rCUeRfKkZVI65iPQADkNEyLJewrIEY-Edn6lLOmwxmMGhhJvUaGNIA9cSeftYI37FwuZVVC7R1g4M5sEm0F6HEdlBE_2-CnLtXh/s1600/IMG_20120730_185234.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCJbWzkuUbO3HLhggVLWFd5psiOAQj2IpqnWtJGedi2rCUeRfKkZVI65iPQADkNEyLJewrIEY-Edn6lLOmwxmMGhhJvUaGNIA9cSeftYI37FwuZVVC7R1g4M5sEm0F6HEdlBE_2-CnLtXh/s320/IMG_20120730_185234.jpg" width="320" /></a></div>
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<span style="font-family: inherit;">If
you like thin crust pizza and shrimp scampi, you'll love it even more when using
Lavash flatbread to make a pizza! It takes only minutes to prepare and the
edges become super crispy. I read this recipe on Pinterest through <a href="http://www.careskitchen.com/2012/02/thin-crust-shrimp-scampi-pizza-if-youre.html">Care’s Kitchen</a>
blog and wasn’t even sure what Lavash was, but thought I’d give it a try since I
saw <a href="http://www.skinnytaste.com/">Skinnytaste </a>also using it in a <a href="http://www.skinnytaste.com/2011/09/lavash-flatbread-pizzas.html">flatbread pizza recipe</a>. <o:p></o:p></span></div>
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<span style="font-family: inherit;">Lavash
is a Middle Eastern flatbread, thinner than a pita and not as doughy as
Pillsbury pizza dough. You usually find in the deli section of your supermarket
or you can find it at </span><a href="http://www.traderjoes.com/" style="font-family: inherit;">Trader Joe's </a><span style="font-family: inherit;">for $2.29 for (6) if you have one nearby! You can use these for </span>sandwich<span style="font-family: inherit;"> wraps too!<o:p></o:p></span></div>
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<span style="font-family: inherit;">I
changed some things from Care’s Kitchen and added some spinach and more garlic.
I also used Trader Joe’s packaged pesto but feel free to make your own as well!<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: inherit;">I
strongly encourage you to use a pizza stone if you have one (I use the <a href="http://www.crateandbarrel.com/kitchen-and-food/pizza-pans/mario-batali-r4294960036">Mario Batale Pizza stone</a> from Crate and Barrel-best wedding gift ever, thanks Lindsay Lee!), but be careful
when taking that big stone out when it’s hot, I received an oven wound and
burnt my thumb by accident, owwwwwwww!<o:p></o:p></span></div>
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<span style="font-family: inherit;"> </span><span style="font-family: inherit;"><b>Ingredients</b>:</span><span style="font-family: inherit;"> </span></div>
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</div>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJeO_DH7Bmpzkfj_tDCThYd3A8KzIERng2WVG-VSQzti7uoL9lTKeUwcyyO3TK1qLvvLPk0flNUC1RPYvm7z8-EdiXk_srglNdvIoKKrBGikiU1Fmq7-2rVi9dXSa-_PEATqW-tdmLLq5l/s1600/IMG_20120730_180626.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJeO_DH7Bmpzkfj_tDCThYd3A8KzIERng2WVG-VSQzti7uoL9lTKeUwcyyO3TK1qLvvLPk0flNUC1RPYvm7z8-EdiXk_srglNdvIoKKrBGikiU1Fmq7-2rVi9dXSa-_PEATqW-tdmLLq5l/s320/IMG_20120730_180626.jpg" width="320" /></a>
<li><span style="font-family: inherit;">Lavash
Flat Bread</span></li>
<li><span style="font-family: inherit;">4
cloves fresh Garlic, minced</span></li>
<li><span style="font-family: inherit;">2
tbsp Extra Virgin Olive oil</span></li>
<li><span style="font-family: inherit;">1
Package of frozen, peeled, deveined, tails taken off TJ’s medium shrimp (or use
fresh of course if you can)</span></li>
<li><span style="font-family: inherit;">Salt and Pepper</span></li>
<li><span style="font-family: inherit;">2
tablespoon Flat leaf Italian parsley</span></li>
<li><span style="font-family: inherit;">2
tablespoon chopped spinach</span></li>
<li><span style="font-family: inherit;">Prepared
Pesto</span></li>
<li><span style="font-family: inherit;">8
oz part skim Ricotta Cheese</span></li>
<li><span style="font-family: inherit;">Grated
Parmesan Cheese</span></li>
<li><span style="font-family: inherit;">Red
Pepper flakes (optional)</span></li>
</ul>
<br />
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<span style="font-family: inherit;"> </span><b style="font-family: inherit;">To
Prepare Pesto/Ricotta Mixture:</b><span style="font-family: inherit;"> </span></div>
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<span style="font-family: inherit;">Take
Prepared pesto and Ricotta Cheese and mix together in a bowl until well
combined and tastes delicious! Set aside.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><b>To
Prepare the Shrimp:</b></span></div>
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</div>
<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY51pif8HvgIXX8fKNu_jMPEOfBB711mpnfV8gLaBPYk5XuMIfQvzMh6tUAyy5q_Fu03q8T4vb_xXh6G4PO_dl8y6nsWzKYtD9l990a-hKs2_eJMgTLrZMNA6aD2IDPN70GFHK7C_Yd7I9/s1600/IMG_20120730_183209.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY51pif8HvgIXX8fKNu_jMPEOfBB711mpnfV8gLaBPYk5XuMIfQvzMh6tUAyy5q_Fu03q8T4vb_xXh6G4PO_dl8y6nsWzKYtD9l990a-hKs2_eJMgTLrZMNA6aD2IDPN70GFHK7C_Yd7I9/s320/IMG_20120730_183209.jpg" width="320" /></a>
<li><span style="font-family: inherit;">Take
thawed shrimp and marinate in EVOO, crushed garlic, red pepper flakes if you choose, and a touch of salt and pepper
for at least 10 minutes.</span></li>
<li><span style="font-family: inherit;">Heat
a pan over medium-high heat.</span></li>
<li><span style="font-family: inherit;">Add
shrimp with garlic/EVOO to hot pan and flash cook about 3 minutes (the shrimp
do not have to be cooked all the way as they will finish cooking in the oven.)</span></li>
<li><span style="font-family: inherit;">Remove
from the pan and once cool enough, chop up the shrimp, set aside</span></li>
</ol>
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<span style="font-family: inherit;"> </span><strong style="font-family: inherit;"><span style="background-color: white;">Time to make the pizza:</span></strong></div>
<div class="MsoNormal">
<i><span style="font-family: inherit;">I know this may seem like it's a lot of instructions, but it's very simple, and after you make it once, you'll know what to do and you can use the Lavash bread with any type of pizza type that you love, ie: margherita, </span>prosciutto<span style="font-family: inherit;">, four cheese, pepperoni, etc...</span></i></div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihgdG-3XZrDH0hGkgxfnIAHffN8zCb_l5teHYiraxRJRDMyB7q6AZfypv76X6XnmzgWhMDuMdXfJqd4a8-xxeEAKvAaR6XSNttYk3LySSBYvPA3y8rK8G_ubj1kq7trEO4ZJgcZCMxs94/s1600/IMG_20120730_185118.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgihgdG-3XZrDH0hGkgxfnIAHffN8zCb_l5teHYiraxRJRDMyB7q6AZfypv76X6XnmzgWhMDuMdXfJqd4a8-xxeEAKvAaR6XSNttYk3LySSBYvPA3y8rK8G_ubj1kq7trEO4ZJgcZCMxs94/s320/IMG_20120730_185118.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Right out of the oven</td></tr>
</tbody></table>
<ol>
<li><span style="background-color: white; font-family: inherit;">Place a pizza stone or cookie sheet in the middle
of your oven and preheat to 425.</span></li>
<li><span style="background-color: white; font-family: inherit;">Once it's reached temperature, place (1) piece
of Lavash Flat Bread onto the stone or sheet and cook for 2 minutes.</span><b><em style="font-family: inherit;"><span style="background-color: white;">Keep in mind that when the Lavash is cooked, it has a chewy but delicate cracker consistency, so when spreading your toppings just be sure not to press too hard or it can crack – that being said - it can handle as many toppings as you choose!</span></em><em style="font-family: inherit;"><span style="background-color: white;"> </span></em></b></li>
<li><span style="background-color: white; font-family: inherit;">Carefully remove the Lavash Flat Bread from the
oven and place on a flat surface.</span><span style="font-family: inherit;"> (watch your thumbs people!)</span></li>
<li><span style="background-color: white; font-family: inherit;">Take a garlic clove that's been cut in half and
gently rub one side of the bread with the exposed fresh garlic - all over the
bread.</span><span class="apple-converted-space" style="font-family: inherit;"> </span></li>
<li><span style="background-color: white; font-family: inherit;">Brush entire bread with thin coating of EVOO</span></li>
<li><span style="background-color: white; font-family: inherit;">Spread your pesto ricotta mixture liberally over
the top (you will have a lot of this mixture, don’t use it all on one piece of
bread, just make more pizzas with it)</span></li>
<li><span style="background-color: white; font-family: inherit;">Place desired amount of prepared shrimp over the
top.</span></li>
<li><span style="background-color: white; font-family: inherit;">Sprinkle grated Parmesan cheese over the top.</span></li>
<li><span style="background-color: white; font-family: inherit;">Chop up some fresh flat leaf parsley and spinach
leaves and throw onto the pizza.</span></li>
<li><span style="background-color: white; font-family: inherit;">Add some crushed red pepper flakes if you desire
a bit of heat.</span></li>
<li><span style="background-color: white; font-family: inherit;">Drizzle Pizza with a bit more olive oil.</span></li>
<li><span style="background-color: white; font-family: inherit;">Place pizza back in the preheated oven and cook
an additional </span><span style="background-color: white; font-family: inherit;">3-4 minutes or until the edges look crispy and browned.</span></li>
<li><span style="background-color: white; font-family: inherit;">Carefully remove pizza from the oven.</span></li>
<li><span style="background-color: white; font-family: inherit;">Add fresh shaved Parmesan as a garnish if desired.</span></li>
<li><span style="background-color: white; font-family: inherit;">Let sit a minute or two, then cut with a pizza
cutter and serve! </span></li>
</ol>
<span style="background-color: white; font-family: inherit;">These will become a household favorite!</span><span style="background-color: white; font-family: inherit;"> </span><br />
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIAeYM8Rbr9H5BR23_F5C_-c6OghohXDSyRCfVmGzQEM6hf0jkGyMNDXQDtmmVS-bYUs4_u1h8Fk5G4bSIxi-dxHvOrC8MCDpXo5-N8oCm5MziUI9S-sOYrIhQ9dNmmoe0EvjS4I8dGeJ/s1600/IMG_20120802_194349.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhIAeYM8Rbr9H5BR23_F5C_-c6OghohXDSyRCfVmGzQEM6hf0jkGyMNDXQDtmmVS-bYUs4_u1h8Fk5G4bSIxi-dxHvOrC8MCDpXo5-N8oCm5MziUI9S-sOYrIhQ9dNmmoe0EvjS4I8dGeJ/s320/IMG_20120802_194349.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I made a second one with the remaining shrimp scampi ingredients and made the other half a bruschetta and mozzarella pizza, so good! Get creative!</td></tr>
</tbody></table>
<span style="background-color: white;"><span style="font-family: inherit;"><br /></span></span></div>
<div class="MsoNormal">
<span style="background-color: white;"><span style="font-family: inherit;"><i>*If you want each piece of bread to have crispy edges all around, cut your pieces prior
to placing on pizza stone in step 2</i></span></span><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;"><o:p></o:p></span></div>TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com0tag:blogger.com,1999:blog-5459052185359116692.post-3339876558653023382012-08-02T14:10:00.002-04:002012-08-02T14:12:29.294-04:00Creamy White Chicken and Artichoke Rigatoni bake<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdEAK4c-pY-DxziKh2Vcmkn0YUsHUt3d55crAvG1MhiVsMOOQSYvvZ-ijkZbl6Q1YQ3EPUfmS2FAnMLOlDrDstNoa7vPipVMUeZJaDKeDh4ic_-8rcVtyHxoeNeD-hC9_9WbYqNa3WEEgX/s1600/IMG_20120725_184132.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdEAK4c-pY-DxziKh2Vcmkn0YUsHUt3d55crAvG1MhiVsMOOQSYvvZ-ijkZbl6Q1YQ3EPUfmS2FAnMLOlDrDstNoa7vPipVMUeZJaDKeDh4ic_-8rcVtyHxoeNeD-hC9_9WbYqNa3WEEgX/s200/IMG_20120725_184132.jpg" width="200" /></a><span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">This recipe uses a bit of a lighter alredo creamy sauce using cream cheese and milk. I came across the original lasagna recipe from <a href="http://tandriantastytidbits.blogspot.com/2011/11/creamy-white-chicken-and-artichoke.html?showComment=1320724777727">Tasty Tidbits</a> blog and since me and lasagna are still not friends since my pork lasagna roll up trial, I decided to make a casserole dish with this using rigatoni. I made this the night before so it made for a quick dinner to pop in the oven after work last night. Pretty simple and great for leftovers to snack on for next few days...</span></div>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;"><b><br /></b></span></div>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;"><b>Ingredients</b><o:p></o:p></span></div>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">2 cups shredded cooked chicken breasts <o:p></o:p></span></div>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">1 can (8 oz.) artichoke hearts, drained, chopped <o:p></o:p></span></div>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese, divided <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKaZOKd5q_FbTOh_YaoneYNpWrBJ0oJ-sN0N8okBRjmCWX8y7fnHetm18YPt9OQtAiwAxo9BqXIQY9chreHFpbVpYJI1hKXYdOYm63iNwUqZQxxl_mmyRpKWCH6zsFQ5xZBF2jZOaI0Tgt/s1600/IMG_20120722_195944.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKaZOKd5q_FbTOh_YaoneYNpWrBJ0oJ-sN0N8okBRjmCWX8y7fnHetm18YPt9OQtAiwAxo9BqXIQY9chreHFpbVpYJI1hKXYdOYm63iNwUqZQxxl_mmyRpKWCH6zsFQ5xZBF2jZOaI0Tgt/s200/IMG_20120722_195944.jpg" width="200" /></a><span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">1/2 cup Grated Parmesan Cheese <o:p></o:p></span></div>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">1 can of diced tomatoes<o:p></o:p></span></div>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">1 pkg. (8 oz. each) Cream Cheese, softened <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">1 cup milk (I used 1%)<o:p></o:p></span></div>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">1 tablespoon. garlic powder <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">1/4 cup tightly packed fresh basil, chopped, divided <o:p></o:p></span></div>
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<span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;">1 lb. Rigatoni pasta<o:p></o:p></span></div>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyGrbAQklzmp1w8Dkk_L5LgAuLdJIkHZ9vMTcnJsQ4w8Wq9YkpPTtIOYUXivca1vyKKNvgr7ALsKFBdYvsG9-PL549cuINt61Pim9HaVYF0sNXm-jTdih765ejRpvDxO6m91zT5HfO9lKp/s1600/IMG_20120722_202437.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyGrbAQklzmp1w8Dkk_L5LgAuLdJIkHZ9vMTcnJsQ4w8Wq9YkpPTtIOYUXivca1vyKKNvgr7ALsKFBdYvsG9-PL549cuINt61Pim9HaVYF0sNXm-jTdih765ejRpvDxO6m91zT5HfO9lKp/s200/IMG_20120722_202437.jpg" width="200" /></a><span style="font-family: Tunga; font-size: 10.0pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-bidi;"><b>Directions</b><o:p></o:p></span></div>
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<ol><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExOQAQHqO7O-lTIcjBqw-VmXi0vOZu1VMFpsIlhKf8W5MX6SHFynz010cV84Id7v4JnZZBBeqLNkuS1ovZHZfyG5Xk_MLYpt97U5vNPjs7W7yujCwB_O_YFy8KwiGKjjcmdbqqLJrK6JW/s1600/IMG_20120722_203521.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExOQAQHqO7O-lTIcjBqw-VmXi0vOZu1VMFpsIlhKf8W5MX6SHFynz010cV84Id7v4JnZZBBeqLNkuS1ovZHZfyG5Xk_MLYpt97U5vNPjs7W7yujCwB_O_YFy8KwiGKjjcmdbqqLJrK6JW/s200/IMG_20120722_203521.jpg" width="200" /></a>
<li><span style="font-family: Tunga; font-size: 10pt;">Heat oven to 350°F.</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">Combine chicken, artichokes, 1 cup mozzarella, Parmesan and
tomatoes.</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">Beat cream cheese, milk and garlic powder with mixer until well
blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">Meanwhile, boil pot of water, cook the pasta, drain, and set aside.</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">Spread half cream cheese mixture onto bottom of
13x9-inch baking dish</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">Mix remaining cream cheese mixture with chicken mixture and pasta,cover with mozzarella; and cover with foil.</span></li>
<li><span style="font-family: Tunga; font-size: 10pt;">Bake25 min. or until heated through. Sprinkle with remaining
basil. Let stand 5 min. before cutting to serve.</span></li>
</ol>
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<br /></div>TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com0tag:blogger.com,1999:blog-5459052185359116692.post-11653616104939934102012-07-25T08:29:00.000-04:002012-07-25T08:37:02.494-04:00Penne al a Chardonnay<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kwg28V5Kk1tUGRNfb9sUxtt5B6T813_G65_pK5xT5c8OnSGaEXotxucHLD2CESI9cZD6-WPLm2dPv_uFjk4UIWPPnZlyUqeHmLWEOtro3gQGBaCmatSmE3npPTb0fdsIUCJkQYaEGmuj/s1600/IMG_20120723_180821.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4kwg28V5Kk1tUGRNfb9sUxtt5B6T813_G65_pK5xT5c8OnSGaEXotxucHLD2CESI9cZD6-WPLm2dPv_uFjk4UIWPPnZlyUqeHmLWEOtro3gQGBaCmatSmE3npPTb0fdsIUCJkQYaEGmuj/s320/IMG_20120723_180821.jpg" width="320" /></a></div>
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<span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">I've been looking for a pink penne vodka sauce of some sort to make my husband's belly dance! I've tried two different recipes already that were mediocre and figured I'd give it another try after stumbling upon a recipe on Pinterest, and I'm glad I did! Anthony took his first bite and as I watched him, he made a face, and I quickly asked "it's not good?", he said, "No, this is delicious! It's really good, this is like eating in an Italian restaurant, what did you do?" At that moment, I smiled a mile wide and said "third times a charm, I guess!" He knows how nervous I get when trying to recreate good Italian food that meats his palette. The secret ingredient you ask? Using chardonnay instead of vodka, who knew!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGIvUyd9_d7KYdgCiFlJeuxrYnRDc6aJsU7ZZk_aOxI5FESyOf8sJOUFlqFMSa4YqYH0T6Gv_wftAoPFre4yDghdrk1uyeJpPII-SF_bdzemXHjW2zkwHeGgrRzAXU5GEGBxS8j9DYOrO/s1600/IMG_20120721_175925.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaGIvUyd9_d7KYdgCiFlJeuxrYnRDc6aJsU7ZZk_aOxI5FESyOf8sJOUFlqFMSa4YqYH0T6Gv_wftAoPFre4yDghdrk1uyeJpPII-SF_bdzemXHjW2zkwHeGgrRzAXU5GEGBxS8j9DYOrO/s200/IMG_20120721_175925.jpg" width="200" /></span></a><span style="font-family: Arial, Helvetica, sans-serif;">Though I found this on Pinterest, this recipe originated from <a href="http://thepioneerwoman.com/">The Pioneer Woman</a>'s blog from her <a href="http://thepioneerwoman.com/cooking/2007/09/cooking_with_my_punk-ass_little_sister_penne_a_la_betsy/">Penne a la Betsy recipe</a> and I made some revisions by adding extra garlic and Italian seasoning
instead of parsley. I also made the sauce a night before and I think that helped marry all the flavors. This dinner would be perfect for meatless Monday, so last night after coming home from work, I put the sauce on the stove, boiled some penne, sauteed the shrimp in some butter, had some Italian bread warming in the oven, and a beautiful Penne al a Chardonnay was served with smiles all around!</span></div>
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<b style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">·<span style="font-size: 7pt;">
</span>3/4 pounds Penne Pasta</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">·<span style="font-size: 7pt;">
</span>1 pound Shrimp</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">·<span style="font-size: 7pt;">
</span>3 Tablespoons Butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">·<span style="font-size: 7pt;">
</span>3 Tablespoons Olive Oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">·<span style="font-size: 7pt;">
</span>1 whole Onion diced(small)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">·<span style="font-size: 7pt;">
</span>3 cloves Garlic diced</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSF2EgBh69jkhb4L4vXfTXJlE9CZ8RB7rBwy9B8UkwRSFmKjNnw5-6LACfabtCC_-TSDVIcFi2A3JhsOcRnqlguk0jWF9KrfPYxerjSy9QUqTkhfIxM6v6tBv4uqgmSqFi6D7TcoWry0rQ/s1600/IMG_20120721_175235.jpg" imageanchor="1" style="background-color: white; clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSF2EgBh69jkhb4L4vXfTXJlE9CZ8RB7rBwy9B8UkwRSFmKjNnw5-6LACfabtCC_-TSDVIcFi2A3JhsOcRnqlguk0jWF9KrfPYxerjSy9QUqTkhfIxM6v6tBv4uqgmSqFi6D7TcoWry0rQ/s200/IMG_20120721_175235.jpg" width="200" /></span></a><span style="font-family: Arial, Helvetica, sans-serif;">·<span style="font-size: 7pt;">
</span>1/2 cup White Wine, Or To Taste </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">·<span style="font-size: 7pt;">
</span>1 can Tomato Sauce (8 Oz)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">·<span style="font-size: 7pt;">
</span>1 cup Heavy Cream</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">·<span style="font-size: 7pt;">
</span>Fresh Basil, To Taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">·<span style="font-size: 7pt;">
</span>Salt and Pepper to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">·<span style="font-size: 7pt;">
</span>Italian seasoning</span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1.Cook the penne pasta until al dente</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2.Peel, devein and rinse (under cool water) 1
pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a
skillet. Add the shrimp and cook for a couple minutes until just opaque. Don’t
overcook and remove from heat and let cool for a few minutes. Now, put the
cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into
bite –sized pieces and set aside.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3.Finely dice one small onion and mince three
cloves of garlic.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4.In a large skillet heat 2 tablespoons of butter
and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring
occasionally. After the garlic <span style="background-color: white; text-indent: -0.25in;">and onions have cooked a bit add your white wine
(I used Rawson’s Retreat Chardonnay). Let the wine evaporate for a few minutes,
stirring occasionally.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">5.Now add an 8-ounce can of plain tomato sauce (I
used Cento). Stir well until combined and then add 1 cup of heavy cream.
Continue stirring. Turn heat down to low and let simmer.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6.Now chop your herbs, about a tablespoon of
chopped parsley and about the same amount of chopped basil. I also added a dash
of Italian seasoning too for some more flavor</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">7.<span style="background-color: white; text-indent: -0.25in;">Now add your chopped shrimp back into the tomato
cream sauce. Give it a stir and add salt and pepper to taste. Throw in your
herbs and stir until combined. Finally add your cooked penne pasta and give it
a good stir and garnish with some fresh basil!</span></span></div>
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<span style="background-color: white; text-indent: -0.25in;"><span style="font-family: Arial, Helvetica, sans-serif;">Bon Appetit!</span></span></div>TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com2tag:blogger.com,1999:blog-5459052185359116692.post-4727514604880644512012-07-06T16:35:00.001-04:002012-07-06T16:40:04.530-04:00Sizzlin' Pan Seared Scallops<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3wWopmbNWZqZBG-_EIZnbW030arVkkSYjTLR6m9I1ItUmZxwro2Ce0rb3ffcFbK3RBf39O2GBaIDJUgPVwyAOW4h8CMbM5KTYKf38VGuzUTPoRDGFNDmjfP80lOMIVzWZcUoYW4ldwL8D/s1600/scallops+on+paper.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3wWopmbNWZqZBG-_EIZnbW030arVkkSYjTLR6m9I1ItUmZxwro2Ce0rb3ffcFbK3RBf39O2GBaIDJUgPVwyAOW4h8CMbM5KTYKf38VGuzUTPoRDGFNDmjfP80lOMIVzWZcUoYW4ldwL8D/s320/scallops+on+paper.jpg" width="320" /></a><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Mmmmmm scallops. I’m drooling just thinking about how easy
this was and how delicious they were! Instead of going out for seafood, which
can cost an arm and a leg, I said I’d cook some fish at home and who knew, it was easy, quick, and delicious! I picked up about a pound of fresh scallops (forget the frozen ones, fresh is best) from </span><a href="http://www.wegmans.com/webapp/wcs/stores/servlet/HomepageView?storeId=10052&catalogId=10002&langId=-1&clear=true" style="font-family: Arial, Helvetica, sans-serif;">Wegman’s </a><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">for me and
the hubby, which ran me about 16 bucks. I had rice and
green beans already at home from my previous weekly shopping adventure, and of
course I had white wine, so back to the kitchen I go…</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3wWopmbNWZqZBG-_EIZnbW030arVkkSYjTLR6m9I1ItUmZxwro2Ce0rb3ffcFbK3RBf39O2GBaIDJUgPVwyAOW4h8CMbM5KTYKf38VGuzUTPoRDGFNDmjfP80lOMIVzWZcUoYW4ldwL8D/s1600/scallops+on+paper.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"></span></a><span style="background-color: white;"><span style="font-family: Arial, Helvetica, sans-serif;">First and foremost, you want dry scallops. Be sure to pat dry your scallops to rid the moisture and
season them on both sides with S&P, I also sprinkle them with some garlic
seasoning. What? I love garlic! You also want to be sure that your pan is sizzling
HOT so you get those delicious markings on the outsides (all clad frying pan
will work best). As soon as you add the
olive oil, you’ll see the sizzle and
then drop those bad boys into the pan. They cook fast and after you remove them
from the pan, they will continue to cook, so no need to be nervous of eating raw scallops! Keep in mind, you don’t want
to overcook them, because then they will taste like rubber bouncing balls,
which then means you wasted your money too! You also don’t want to overcrowd
them in the pan and create the steamer effect. I did my scallops in two batches.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIUw-48R48FjPru6SRKPCQrzgkPtEkK2nDM69ymaAUicSOIMj3liiNu68Mvr5rxgGtD72M_nnsdtoiDruUEIxImrkWuSxXH7sywJdiQ-xfy1LO_atMKAKQLEEblfRNdt6DbWwAikHd06V/s1600/%5Byellow+tail%5D+Tree-Free+Chardonnay.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeIUw-48R48FjPru6SRKPCQrzgkPtEkK2nDM69ymaAUicSOIMj3liiNu68Mvr5rxgGtD72M_nnsdtoiDruUEIxImrkWuSxXH7sywJdiQ-xfy1LO_atMKAKQLEEblfRNdt6DbWwAikHd06V/s320/%5Byellow+tail%5D+Tree-Free+Chardonnay.png" width="88" /></a><span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;">I let these guys cook about 2 minutes on the first side, flip
and cook another minute plus on the second side. I remove them quickly to a
plate while I get ready for the amazing sauce.</span> The pan will look a bit
messy with all the scallop bits and juices, but do not throw down the drain.
This help builds the flavors and makes a wonderful pan sauce because it is
packed full of flavor. Keeping the pan at med-high heat, drop the butter and
watch it melt…<o:p></o:p></span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">When the butter is completely melted, it’s time to pour in
the white wine. I had some <a href="http://www.discoveryellowtail.com/wine/tree-free-chardonnay.php">Yellowtail Tree-free Chardonnay</a> in the fridge, but feel
free to use what you like/have-Pinot Grigio’s work well for this too. Just promise me you’ll
use some good wine, you just spent $$$ on the scallops and we don’t want them to
swim in bad tasting, cheap wine. Obvi! The wine will bubble and steam, and you’ll
need your whisk or spoon in there to stir it around and scrape at the bits on
the pan. This will then soften up and dissolve into the liquid, which makes
cleaning the pan much easier and flavors that lovely sauce. As it reduces to
the right consistency, I remove it from the heat and serve it over the scallops<o:p></o:p></span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">*Since these cook so fast, be sure to prepare/have your
sides ready. Remember the scallops cook in about 5 minutes, and the sauce is
done under 5 as well. </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Bon Appetito my fellow scallop sailors!</span></div>
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<b style="background-color: white; font-family: Arial, Helvetica, sans-serif;"> Pan-seared scallop ingredients:</b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> <b>Recipe:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbif90vTe4gQJDSfFa4JEJUDHRDBDZnby0loQ7maHepqGegKOQBGzUVeqK83KdZ6aNzsFJ4_UTt9g84O8jpA9ytfYFJYKJFJbC1vUqqOL-1KPidBBbAf3ec3fMZ7akMCbUqJ61XuMm9u3R/s1600/IMG_20120520_182417.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbif90vTe4gQJDSfFa4JEJUDHRDBDZnby0loQ7maHepqGegKOQBGzUVeqK83KdZ6aNzsFJ4_UTt9g84O8jpA9ytfYFJYKJFJbC1vUqqOL-1KPidBBbAf3ec3fMZ7akMCbUqJ61XuMm9u3R/s320/IMG_20120520_182417.jpg" width="320" /></span></a><br />
<ul>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">8 large dry scallops</span></li>
</ul>
<ul>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">salt</span></li>
</ul>
<ul>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">pepper</span></li>
</ul>
<ul>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Garlic seasoning</span></li>
</ul>
<ul>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">2 tbsp olive oil</span></li>
</ul>
<ul>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1 1/2 tbsp butter</span></li>
</ul>
<ul>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">1/2 cup white wine</span></li>
</ul>
<ul>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">*parsley for garnish at the end</span></li>
</ul>
<ol>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Pat the scallops dry with towel or paper towels. Sprinkle salt and pepper over the scallops (both sides).</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Heat olive oil in a frying pan (don’t use non-stick) over high heat. When oil is hot, place the scallops in the pan with at least one or two inches between them (so they don’t crowd and steam one another). After two minutes, the base should be browned nicely. Flip the scallops and cook for another minute or until base is browned. Remove from heat and set on serving dish(es).</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">While still on high heat, drop a pat of butter into the pan. Move the pat around the pan until melted completely.</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Pour in the wine and use a whisk or spoon to scrape the bits from the pan and stir it into the liquid. Leave the heat on high and let the sauce boil until it reduces to desired consistency.</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif;">Immediately remove from heat and serve with scallops.</span></li>
</ol>
<br class="Apple-interchange-newline" /></div>TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com0tag:blogger.com,1999:blog-5459052185359116692.post-34709407729844440142012-06-08T14:25:00.003-04:002012-06-08T14:27:26.695-04:00Erin’s Better-than-Delivery (and DiGiorno) Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3VRiYbRHFNJQn6I3kJseiRfRIPbkyFpypIjxu0v2IiBqznV77fMC4uVCdq6CBBLDktA2FjRex9qsrLih_8u7SLqsdn8Rn7CR256RReW-_8Ngto_nTAwkLwu-H0nSDC_ElxYGluOuCpvv/s1600/pizzza2.bmp" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3VRiYbRHFNJQn6I3kJseiRfRIPbkyFpypIjxu0v2IiBqznV77fMC4uVCdq6CBBLDktA2FjRex9qsrLih_8u7SLqsdn8Rn7CR256RReW-_8Ngto_nTAwkLwu-H0nSDC_ElxYGluOuCpvv/s320/pizzza2.bmp" width="320" /></a><br />
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<i>Special Guest Blog Post today by my very best (and older!) sister, Erin!</i></div>
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<b>Pizza ingredients:</b></div>
</div>
<ul>
<li><span style="text-align: left;">Store-bought pizza dough (I prefer Whole Foods or Trader
Joe’s whole wheat)</span></li>
<li>Roasted Tomato Sauce</li>
<li>Fresh Mozzarella</li>
<li>Soppresata</li>
<li>Arugula</li>
<li>EVOO</li>
<li>Truffle oil, for garnish</li>
</ul>
<b>Roasted Tomato Sauce ingredients:</b><br />
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</div>
<ul>
<li>2 pints cherry tomatoes (Jersey tomatoes are best)</li>
<li>2 cloves garlic, minced</li>
<li>1 shallot, minced</li>
<li>EVOO</li>
<li>5 sprigs basil</li>
</ul>
Welcome to my first blog entry, as the Basil Bee’s guest.
Since this entry is long over-due, let me quickly introduce myself. I am the
Basil Bee’s older and WISER sister, Erin. I also love to cook and also have a
puppy. He will have a cameo later.<br />
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But what you really came for was a recipe, right? This pizza
is delicious and can be as healthy, or as meaty, as you would prefer, so choose
wisely. Fresh, high quality ingredients in my book, will beat cheaper (though
sometimes faster) substitutes any old day. Reads: my husband and I do not like
jarred sauce. </div>
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First, here are some helpful tools I have found along the
way. Without these, rolling out dough can be a P.I.T.A. No pun intended, ha.</div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><a href="http://www.amazon.com/Silpat-Non-Stick-Baking-2-inches-Sheet/dp/B00008T960/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1338322081&sr=1-1">Silpat
Non-stick Baking mat</a></div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span>Rolling pin, or similar contraption from
Pampered Chef you’ll see in one of my pictures, below</div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><a href="http://www.amazon.com/Old-Stone-Oven-4467-14-Inch/dp/B0000E1FDA/ref=sr_1_1?ie=UTF8&qid=1338322975&sr=8-1">Pizza
stone</a></div>
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<span style="font-family: Symbol;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span>Pizza Peel
- we have this <a href="http://www.amazon.com/Norpro-5683-Bamboo-Pizza-Paddle/dp/B0036B9KI8/ref=sr_1_10?ie=UTF8&qid=1338322975&sr=8-10">one</a>…</div>
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First, you need a good sauce. Luckily, this one can be made
in advance, and yes, served with other things. For example, I originally made
this sauce as an accompaniment to grilled polenta (also, something you should
try). If you aren’t already familiar with the <a href="http://en.wikipedia.org/wiki/En_papillote">en papilotte</a> style of
cooking, get ready to be dazzled!</div>
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<b><u>Directions for the
Roasted Tomato Sauce:</u></b> First,
preheat your oven to 400F. Pulse half the cherry tomatoes until they are
coarsely chopped in a food processor. Next, in a medium bowl, combine the
pulsed tomatoes with the remaining tomatoes, which should also be cut in half.
Add the minced garlic and shallots and combine with enough EVOO to thoroughly
coat. </div>
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On top of a cookie sheet, spread 3 layers of parchment paper
about the same size as the cookie sheet.
Then, place the tomato mixture in the middle of the paper and add the 5
sprigs of basil. Create a tight packet with the parchment paper by gently
folding the trio of paper in half, and crimping the edges until you have
created a tight seal. The sauce is now ready to go in the oven on top of the
cookie sheet.</div>
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Bake for 35-40 minutes until you have a saucy sauce. Just be
careful when you open the packet to test your sauce, hot steam will escape! </div>
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<i>Mmm-this is my sauce.
Sorry the pixel quality isn’t great. </i></div>
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Now that you have a scrumptious sauce, it’s time to assemble
the pizza...</div>
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<b><u>Erin’s
Better-than-Delivery (and DiGiorno) Pizza</u></b>: </div>
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First, it is important to
have a well-floured work surface, especially if you don’t have one of those
fancy silpat things I just put a plug in for (Krissy, do I get any of your
advertising commission on this one?). It
helps to take your dough out of the refridgerator aobut 10 minutes before you
want to start rolling it out. Also, a well-floured rolling pin will also help. </div>
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To begin, preheat your oven to 450F – with the pizza stone
inside.</div>
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIr62m685rY3Rd5Fl2udt-2JN8KkP7Eg9wjfYT405Gx0L9TGiPZt7Korxav9IDkp4awIItE731t_VSkT34lyiIpvh9gwrGT1xvxGAaRkoHb0ryfAX2O0vQBbSerxPJxgyTfUKQhNfiS7Q6/s1600/dough.bmp" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIr62m685rY3Rd5Fl2udt-2JN8KkP7Eg9wjfYT405Gx0L9TGiPZt7Korxav9IDkp4awIItE731t_VSkT34lyiIpvh9gwrGT1xvxGAaRkoHb0ryfAX2O0vQBbSerxPJxgyTfUKQhNfiS7Q6/s320/dough.bmp" width="320" /></a><b><br /></b></b></div>
<b>Step 1:</b> Roll the
dough. <i>Hint: make sure the crust doesn’t
get to thin or you will have limp pizza syndrome. No one likes a limp pizza. </i><br />
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<i>See my fancy pampered
chef pizza dough roller?<o:p></o:p></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qnpWhcZeL-imhDwyH9nFgTHOfjvIUtmOSluQs7L485V-VTdnflRKtVvMjljagN-seb51ia7ZyXT4IOdYI4974r-IERvBTGZbloNZCDONF4IWpdHYEwHFNG5ZpHlNj1lg0iDJUsB4zJme/s1600/dough1.bmp" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1qnpWhcZeL-imhDwyH9nFgTHOfjvIUtmOSluQs7L485V-VTdnflRKtVvMjljagN-seb51ia7ZyXT4IOdYI4974r-IERvBTGZbloNZCDONF4IWpdHYEwHFNG5ZpHlNj1lg0iDJUsB4zJme/s320/dough1.bmp" width="320" /></a><b><br /></b></div>
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<b>Step 2:</b> Prepare
your ingredients.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_e_bup9FZPGENnsIsxypqsNGtfERKgqZv2RQZrUxLJDIA7NsJpDbzSBWCqps0PowEUMfTW9-daxkUkhS0tcleLLeF3pWODPrpF-g3ACkvM3v2wcNM8qd1vst-UcunNcUqkFTPRfS1UVQH/s1600/pizzza2.bmp" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_e_bup9FZPGENnsIsxypqsNGtfERKgqZv2RQZrUxLJDIA7NsJpDbzSBWCqps0PowEUMfTW9-daxkUkhS0tcleLLeF3pWODPrpF-g3ACkvM3v2wcNM8qd1vst-UcunNcUqkFTPRfS1UVQH/s320/pizzza2.bmp" width="320" /></a><b>Step 3</b>: Assemble
your pizza – on a well-floured pizza peel. I hope you have one or you will have
a hard time transferring your pizza to the hot stone. Also, don’t forget to
brush the crust with EVOO. <i>Hint: make
sure you don’t make your pizza too saucy, or again, you will have limp pizza syndrome.</i></div>
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<i>Pizza is on stone,
ready for transfer.</i></div>
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<b>Step 4:</b> Transfer
pizza to stone. <i>Hint: This can be dicey
so be careful. As long as you floured your peel in advance you should be ok. I
also used a spatula to help with the transition.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU9AP1oNA9avPjCxd9PFTbXbvbmThcf54vLZI_ScrJvuq4y2GK3SA2yr_OF8HwRSNkRjdlnKs4CqVoqdU-UpnLYJrTtq8smMGKRNgaqymCN05N0MgPo3gMyr6Fotoyi8O-IT5YMA_Zrsgx/s1600/oil.bmp" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU9AP1oNA9avPjCxd9PFTbXbvbmThcf54vLZI_ScrJvuq4y2GK3SA2yr_OF8HwRSNkRjdlnKs4CqVoqdU-UpnLYJrTtq8smMGKRNgaqymCN05N0MgPo3gMyr6Fotoyi8O-IT5YMA_Zrsgx/s200/oil.bmp" width="130" /></a><i>So far, so good.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix12vTm5eAEJW4Yiwm45Dr0vlugfbRhxwV0SWOlZOjSX0qydEGx-wMS0RQfsH1K7KVoFeVZZ2EDHBvuHvR3NoZil764VTA1hoR7NGvMmnJDkrt0rCkujI6RBMoAU2sXY2dLngMBOe0qceh/s1600/porter.bmp" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix12vTm5eAEJW4Yiwm45Dr0vlugfbRhxwV0SWOlZOjSX0qydEGx-wMS0RQfsH1K7KVoFeVZZ2EDHBvuHvR3NoZil764VTA1hoR7NGvMmnJDkrt0rCkujI6RBMoAU2sXY2dLngMBOe0qceh/s400/porter.bmp" width="303" /></a><b>Step 5: </b>Now, bake
until the dough gets nice and crisp. It should be golden brown on the crust and
the cheese should be melted.<i><o:p></o:p></i></div>
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<i>My piece de
résistance? Truffle oil, lightly drizzled on top of the finished pie. <o:p></o:p></i></div>
<b><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;"><b><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;"><br /></span></b></span></b><br />
<b style="text-align: left;"><span style="font-family: Calibri, sans-serif; font-size: 11pt; line-height: 115%;">Step 6. Mangia!</span></b><br />
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<i>Porter can barely
stand it, but he’s waiting patiently for a slice.</i></div>
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Hope you like it</div>
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Cheers, </div>
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Erin (<a href="http://www.blogger.com/blogger.g?blogID=5459052185359116692" name="_GoBack"></a>& Porter)</div>TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com0tag:blogger.com,1999:blog-5459052185359116692.post-7842926352517144892012-05-16T15:15:00.004-04:002012-05-16T15:28:00.931-04:00Chicken Tortilla Soup<br />
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<br />
Yummy Tortilla soup that's WW friendly, made with chicken, cilantro, onions,
garlic, jalapeños, tomatoes, spices, stock, lime juice and served with
monterrey jack cheese, tortilla chips, and avocado! Made 6-8 servings that enabled me to bring some for lunch last week giving me a healthy vegetable and protein loaded meal! Leaves the house smelling great too! Enjoy<o:p></o:p></div>
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<b>Ingredients</b><o:p></o:p></div>
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<ul>
<li>2 tbs EVOO</li>
<li>1 ½ cup yellow onion (you can use white too)</li>
<li>1 green bell pepper, diced</li>
<li>4-5 green onions, finely chopped</li>
<li>1 bunch of cilantro, finely chopped</li>
<li>1 jalapeño, seeds removed (if you like the heat, add another jalapeno)</li>
<li>4 garlic cloves, crushed</li>
<li>1 tbs paprika</li>
<li>1 tsp dried oregano</li>
<li>½ tsp cayenne pepper (if you like the heat, add some more!)</li>
<li>1 tsp sugar</li>
<li>6 roma tomatoes, peeled and diced, about 2 cups</li>
<li>2 cups of chicken stock</li>
<li>2 cups of tomato juice</li>
<li>4 cups shredded chicken</li>
<li>½ cup lime juice – from 2 large limes</li>
<li>Salt and pepper to taste</li>
</ul>
Garnishes: grated Monterey jack cheese, tortilla chips,
avocado, sour cream, cilantro,<br />
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green onions and lime slices<br />
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*you can also substitute turkey for chicken if you'd like and so in turn use turkey stock too </div>
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<b>Instructions</b><o:p></o:p></div>
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<ol>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeepzJDQ4YC4v38rAQD1S8S4l2Xbg5lrIqeyfq5pVxujtfCORDOUus7CPUHYZJnJUHmVZsGzzBg1jhvFrMmL7pricAKSNHqmGhO3xV9aBH8mlZkpkR6L0m_43kb5SmMly17-1wn6znxgI/s1600/IMG_20120422_143510.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOeepzJDQ4YC4v38rAQD1S8S4l2Xbg5lrIqeyfq5pVxujtfCORDOUus7CPUHYZJnJUHmVZsGzzBg1jhvFrMmL7pricAKSNHqmGhO3xV9aBH8mlZkpkR6L0m_43kb5SmMly17-1wn6znxgI/s320/IMG_20120422_143510.jpg" width="320" /></a>
<li>Heat the oil in large pot, add the onions, green onions,
cilantro, jalapeño, crushed garlic, paprika, cayenne pepper, oregano, sugar,
salt and pepper. Mix well and cook on low heat for about 10 minutes.</li>
<li>Add the diced tomatoes and cook for another 10 minutes.</li>
<li>Add the chicken stock, tomato juice and shredded
chicken. Bring to a boil, reduce the heat and simmer for 10 minutes.</li>
<li>Add the lime juice and remove from the heat.</li>
<li>Serve garnished with Monterey jack cheese, tortilla chips,
avocado, cilantro, green onions and lime slices.</li>
</ol>
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<span style="color: #222222; font-size: x-small;">Inspired recipe from </span>http://laylita.com/recipes/2011/11/25/turkey-tortilla-soup-recipe/<a href="http://laylita.com/recipes/2011/11/25/turkey-tortilla-soup-recipe/">Laylita</a></div>
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</div>TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com0tag:blogger.com,1999:blog-5459052185359116692.post-34460128538294579392012-05-06T08:16:00.001-04:002012-05-06T08:22:34.135-04:00Maple Salmon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZ_LO3yVmQGfXLMFJXlMdZQ66aOnkTxM89H50Y_3LSE0qUiithfTpFOoT8zvzM9BgdgwiLT6zuQ7gj87nzhNo-G6q5Mach30PMk27Ps1HyOfAno5aOhFmyxMUjCsa80QOsvDdhlG5spij/s1600/IMG_20120424_201925.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYZ_LO3yVmQGfXLMFJXlMdZQ66aOnkTxM89H50Y_3LSE0qUiithfTpFOoT8zvzM9BgdgwiLT6zuQ7gj87nzhNo-G6q5Mach30PMk27Ps1HyOfAno5aOhFmyxMUjCsa80QOsvDdhlG5spij/s320/IMG_20120424_201925.jpg" width="320" /></a></div>
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I absolutely love baked salmon! There's one recipe I hold close to my heart that I make all the time and is one of me and Ant's favorites, Bulgogi Salmon. I had a nice salmon fillet I had picked up on my lunch break but then realized I was out of some of the ingredients I needed for Bulgogi and didn't have time to stop off at the Asian Market, so I perused some recipes online and came across Maple Salmon. Tastes good already, right? I had all the ingredients at home and so I went for it and now have an absolute go to should I be out of Bulgogi again! I tossed in some Alexia Sweet Potato fries as a side and the maple glaze was also perfect for dipping the fries in. Leftovers go great with a mixed green salad the next day too! Enjoy!<br />
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<b>Prep</b>: 10 min, <b>Cook</b>: 20 min, <b>Ready in</b>: 1 hour, <b>Serves</b>: 4<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclBjKlGZXLFmk3eFtaX2LVgTVTGXGZXK5D3OdyKh0ZRvSwRB8i_0rJLgrVgKyfmzbFqiwvOH_9sXF1xDSYtC2nIVDR0whmx9udtnh2ndi5IkZVjZtZ_BKWK53ukyQ5VVDD08CeDLBzIDD/s1600/IMG_20120424_192618.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclBjKlGZXLFmk3eFtaX2LVgTVTGXGZXK5D3OdyKh0ZRvSwRB8i_0rJLgrVgKyfmzbFqiwvOH_9sXF1xDSYtC2nIVDR0whmx9udtnh2ndi5IkZVjZtZ_BKWK53ukyQ5VVDD08CeDLBzIDD/s320/IMG_20120424_192618.jpg" width="320" /></a>
<li>1/4 cup Maple Syrup</li>
<li>2 tablespoons soy sauce</li>
<li>1 clove garlic, minced</li>
<li>1/4 teaspoon garlic salt</li>
<li>1/8 teaspoon ground pepper</li>
<li>1 lb salmon (be sure to have good fresh fish, preferred to buy and use that same day)</li>
</ul>
<ol>
<li>In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper</li>
<li>Place salmon in a shallow glass baking dish and coat with the amply syrup mixture. </li>
<li>Cover the dish and marinate the salmon in the fridge for 30 minutes, turning once.</li>
<li>Preheat oven to 400 degrees F </li>
<li>Place the baking dish in the preheated oven and bake salmon uncovered 20 minutes or until easily flaked with a fork.</li>
</ol>
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(recipe adapted from STARPOWER on <a href="http://allrecipes.com/recipe/maple-salmon/detail.aspx?event8=1&prop24=SR_Title&e11=maple%20salmon&e8=Quick%20Search&event10=1&e7=Home%20Page">www.allrecipes.com </a> )</div>TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com0tag:blogger.com,1999:blog-5459052185359116692.post-62751005501772688562012-04-23T15:25:00.004-04:002012-12-18T13:37:01.288-05:00Italian Parmesan Chicken Tenderloins-Fresh Take 1!<br />
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<a href="http://im1.shutterfly.com/media/47a2d905b3127ccef0e4b27214b000000030O00EasnDVy5btQe3nwk/cC/f=0/ps=50/r=0/rx=550/ry=400/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="232" src="http://im1.shutterfly.com/media/47a2d905b3127ccef0e4b27214b000000030O00EasnDVy5btQe3nwk/cC/f=0/ps=50/r=0/rx=550/ry=400/" width="320" /></a>Well, Kraft has done it again! Introduced me to a new love along
with my Philadelphia Cooking Cremes. Now I’m hooked on the Kraft Fresh Take
Cheese Breadcrumb mixes. I had some leftover chicken tenderloins in the fridge and
figured I’d so something with them for dinner, and while on my lunch break I was
in the dairy aisle and saw the Fresh Takes on sale, so I picked up the Italian
Parmesan one and figured I’d try it out. Went home, prepped it (7 minutes maybe)
and threw in the oven for 12 minutes, had some leftover mashed potatoes, added
some chives and garlic powder and in 15 minutes I had a full fledged meal. Ant loved
the Italian parmesan coating. It browns a bit in the oven so the parmesan gets
the crispity crunchity we all love! Great for those weeknight dinners at home! <a href="http://www.kraftrecipes.com/kraftcheese/freshtake.aspx">Checkout their website for other great recipes that coincide with the Fresh Takes</a> <o:p></o:p></div>
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<b>Directions (very easy to follow and printed right on the bag)</b><o:p></o:p></div>
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<li>Heat oven to 375</li>
<li>Spray baking sheet with cooking spray</li>
<li>Open bag; pull apart center seal and mix contents</li>
<li>Moisten meat with water</li>
<li>Place in bag, 1 at a time</li>
<li>Lightly press crumb mix onto both sides of meat to partially
cover and sprinkle remaining mix over meat (Discard any unused bread crumb mix)</li>
<li>Bake on center over rack until cooked thoroughly *Do not
cover or turn meat during baking</li>
</ul>
<u>Other Fresh Take Flavors:</u><br />
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Southwest Three Cheese Chicken<o:p></o:p></div>
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Italian Parmesan <o:p></o:p></div>
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Chili Lime & Panko<o:p></o:p></div>
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Rosemary & Roasted Garlic<o:p></o:p></div>
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Cheddar Jack & Bacon<o:p></o:p></div>
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Savory Four Cheese</div>
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TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com0tag:blogger.com,1999:blog-5459052185359116692.post-39813231751817780932012-04-20T14:35:00.000-04:002012-12-18T13:35:36.303-05:00Baked Shrimp Scampi on a Meatless Monday<br />
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<a href="http://homecooking.about.com/od/shellfishrecipes/r/blsea39.htm"><span style="font-family: Arial, Helvetica, sans-serif;">Baked Shrimp Scampi</span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I joined Weight Watchers mid-February this year and decided
to join in on Meatless Mondays in an effort to eat healthy and mindfully. This also helps to eat more vegetables and
overall make better choices. For my birthday, one of my girlfriends bought me Giada’s
new cookbook that came out in March, “Weeknights with Giada” and while reading
her first couple pages, I found out, that she too, had embraced “Meatless
Monday” movement which was fantastic news to me as I am a big fan of hers!</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Preparing guiltless vegetable and meatless meals is a task
in itself, and I’m not going to sugar coat it, it got kind of difficult after
my first 3 weeks, but I’m staying strong and really pushes me to think of new
dishes to experiment with that I don’t typically eat. I’ve done caprese
panini’s, breakfast for dinner, salads, etc…and then a light bulb went off in
my head last Monday and was like, ‘duh’ I can eat fish/seafood too! So with
that I decided to try a baked shrimp scampi that I had stumbled upon through
Pinterest and had 90% of the ingredients. So, I stopped at Whole Foods on my
way home from work and picked up a pound of fresh shrimp, squash (for my veggie
side) and a side of brown rice for my hubs</span></div>
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<span style="background-color: white; line-height: 11.25pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Be sure the shrimp lies in one layer. This is
incredibly easy and fast using few ingredients. Feel free to double the recipe
using a larger pan.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Prep Time:<span class="apple-converted-space"> </span><span style="font-weight: normal;">10 minutes</span><o:p></o:p></span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Cook Time:<span class="apple-converted-space"> </span><span style="font-weight: normal;">25 minutes</span><o:p></o:p></span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Total Time:<span class="apple-converted-space"> </span><span class="duration"><span style="font-weight: normal;">35 minutes</span></span><o:p></o:p></span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Yield:<span class="apple-converted-space"> </span><span class="yield"><span style="font-weight: normal;">4 servings</span></span><o:p></o:p></span></h3>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients:<o:p></o:p></span></h3>
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<ul>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">·</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: normal; text-indent: -0.25in;">
</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">1/3
cup melted butter, plus 1 Tablespoon for greasing baking dish</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">·</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: normal; text-indent: -0.25in;">
</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">5
cloves garlic</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;"> minced</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">·</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: normal; text-indent: -0.25in;">
</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">1
pound jumbo or colossal shrimp</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">, peeled, cleaned, and
deveined</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">·</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: normal; text-indent: -0.25in;">
</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">1
cup fresh dense bread crumbs </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">( I used Cento
brand)</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">·</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: normal; text-indent: -0.25in;">
</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">1
teaspoon dried oregano</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">, crushed</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">·</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: normal; text-indent: -0.25in;">
</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">Juice
of 1 lemon</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">·</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: normal; text-indent: -0.25in;">
</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">1/4
cup grated Parmesan cheese (</span><i style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">not</i><span class="apple-converted-space" style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;"> </span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">the
canned type, use fresh)</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">·</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: normal; text-indent: -0.25in;">
</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">Salt,
optional</span></li>
<li><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">·</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: normal; text-indent: -0.25in;">
</span><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; line-height: 11.25pt; text-indent: -0.25in;">Chopped
fresh parsley for garnish</span></li>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Preparation:<o:p></o:p></span></h3>
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 11.25pt;">Preheat oven to 425 F.
Select a casserole dish capable of holding the shrimp</span><span class="apple-converted-space" style="background-color: white; line-height: 11.25pt;"> </span><span style="background-color: white; line-height: 11.25pt;">in one close layer and
grease with 1 tablespoon of butter.<span class="apple-converted-space"> </span></span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 11.25pt;">Melt the remaining butter in a small saucepan over low heat. Add the garlic </span><span style="line-height: 11.25pt;">and gently saute until
garlic softens, but does not brown. Do not overcook the garlic or it will
become bitter. Set aside to cool.<span class="apple-converted-space"> </span></span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 11.25pt;">Place half of the bread crumbs in an even layer in the bottom of the casserole.
Sprinkle with some oregano</span><span style="line-height: 11.25pt;">.</span></span></li>
<li><span style="line-height: 11.25pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Place shrimp in the
casserole in a single layer . Squeeze lemon juice over shrimp, then top with
remaining bread crumbs. </span></span></li>
<li><span style="line-height: 11.25pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Drizzle cooled garlic butter evenly over the top.
Sprinkle with the optional salt and all of the Parmesan cheese.<span class="apple-converted-space"> </span></span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 11.25pt;">Bake for 25 minutes or until top is golden brown. Keep an eye on them and set a timer so they dont burn or get too dried out. If the top is not golden
after 25 minutes (oven temperatures vary), place under the broiler for a couple
of minutes, but watch carefully. Garnish with chopped fresh parsley to serve.</span><span class="apple-converted-space" style="line-height: 11.25pt;"> </span></span></li>
</ol>
<span style="font-family: Arial, sans-serif;"><span style="font-size: 12px;"><b><br /></b></span></span>TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com0tag:blogger.com,1999:blog-5459052185359116692.post-75771275323450518952012-04-18T10:19:00.000-04:002012-12-18T13:33:27.174-05:00No-mixer-needed for Best Chocolate Chip Cookies of all time<div class="" style="clear: both; text-align: left;">
<span style="font-family: Arial, sans-serif; font-size: 10pt;">St. Patrick’s Day was of course last month, and so I’m a bit delayed on this post from that holiday of the best chocolate chip cookie that my friend Kelly had brought to my attention that weekend (she stumbled across this recipe online and we came to notice if originated from the </span><a href="http://www.foodnetwork.com/recipes/food-network-kitchens/chocolate-chip-cookies-recipe4/index.html" style="font-family: Arial, sans-serif; font-size: 10pt;">Food Network Kitchens</a><span style="font-family: Arial, sans-serif; font-size: 10pt;"> as well). She had asked me to come over to help bake and munch on some goodies given it was a Friday night. I asked if she needed my Kitchen Aid Mixer, and she said “nope, you don’t need it for this recipe!” I’m sure you just had the same thought as me, “no way, how?” Well it’s true and these stay chewy 4-5 days after you make them. The original recipe calls for unsalted butter and then use salt, but we just used a stick of salted butter and they were so good! Enjoy!</span></div>
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<a href="http://im1.shutterfly.com/media/47a2d905b3127ccef0e4a3ec54be00000030O00EasnDVy5btQe3nwk/cC/f=0/ps=50/r=0/rx=550/ry=400/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="232" src="http://im1.shutterfly.com/media/47a2d905b3127ccef0e4a3ec54be00000030O00EasnDVy5btQe3nwk/cC/f=0/ps=50/r=0/rx=550/ry=400/" width="320" /></a><span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;"><a href="http://likemotherlikedaughters.com/2010/08/the-ones-that-replaced-break-n-bake/">The Best Chocolate Chip Cookies of all time</a> (no mixer needed!)<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">1 stick butter (salted)<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">¾ cup packed brown sugar<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">¾ cup sugar<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">2 eggs<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">1 tsp. vanilla extract<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">12 oz. bag semi sweet morsels<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">2 ¼ cup flour<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">¾ tsp baking soda<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 10.0pt;">**you'll see in my photos some green mint M&M's (we added a few of these for some green color in lieu of St. Patrick's Day) </span></div>
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TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com0tag:blogger.com,1999:blog-5459052185359116692.post-52509905585474647932012-04-17T14:39:00.002-04:002012-12-18T13:38:14.146-05:00Asian Chicken and Orzo Salad<div class="MsoNormal">
I'm approaching my 9th week on Weight Watchers and down a total of 15lbs! I'm super excited and feel great. I've been trying to prepare healthier dishes during the week and that's hard especially working a full time job, taking care of a puppy, and squeezing in the gym! My husband has also been working out and lifting weights, which results in him being hungry often, so my goal is to cook something that provides plenty of leftovers and something that he can grab out of the fridge and feel fulfilled with proteins and vegetables. </div>
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We all know I love Paula Deen and I came across her <a href="http://www.foodnetwork.com/recipes/paula-deen/asian-chicken-and-orzo-salad-recipe/index.html"><o:p> </o:p>Asian Chicken and Orzo Salad</a> recipe (don't worry, there's no butter in this!) and made some modifications; I used red onion and chopped tomatoes instead of the water chestnuts, snap peas, and almonds that are in her original recipe... My husband ate this up for 3 days straight and can eat cold or at room temperature. Enjoy!</div>
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Total Time: 30 min<o:p></o:p></div>
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Yield: 12 servings<o:p></o:p></div>
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Level: Easy<o:p></o:p></div>
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<li>1 (16-ounce) package orzo, cooked and drained</li>
<li>3 cups diced cooked chicken</li>
<li>3 green onions, chopped</li>
<li>2 Vine ripe tomatoes, diced</li>
<li>1 small red onion, diced</li>
<li>1 medium red bell pepper, diced</li>
<li>1/2 cup vegetable oil</li>
<li>3 tablespoons rice wine vinegar</li>
<li>2 tablespoons soy sauce</li>
<li>2 teaspoons hoisin sauce</li>
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<ol>
<li>Cook orzo following package directions</li>
<li>In a large bowl, combine orzo, chicken, green onion, red onion, tomatoes, and red bell pepper. </li>
<li>In a small bowl, whisk together oil, vinegar, soy sauce, and hoisin sauce. </li>
<li>Pour over orzo mixture, tossing gently to coat. </li>
<li>Cover and chill until ready to serve.</li>
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TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com0tag:blogger.com,1999:blog-5459052185359116692.post-77212802849594043852012-03-16T10:35:00.002-04:002012-12-18T13:39:23.188-05:00Moo Shu Pork<div class="MsoNormal">
<a href="http://im1.shutterfly.com/media/47a2d905b3127ccef0e5260434c000000030O00EasnDVy5btQe3nwk/cC/f=0/ps=50/r=0/rx=550/ry=400/" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="232" src="http://im1.shutterfly.com/media/47a2d905b3127ccef0e5260434c000000030O00EasnDVy5btQe3nwk/cC/f=0/ps=50/r=0/rx=550/ry=400/" width="320" /></a>Everyone loves Chinese take out, so why not create it at home and save some money! I was cleaning out some boxes and came across this awesome crock pot book where the original recipe is from <a href="http://www.amazon.com/Sandra-Semi-Homemade-Slow-Cooker-Recipes/dp/0696232642">Sandra Lee’s Semi-homemade SlowCooker Recipe boo</a>k. I added a few other ingredients like red pepper flakes and won ton strips. It definitely needs a little kick so I highly recommend using some red pepper flakes. This book is packed with slow cooker recipes and I’ve only tried one so far and it was a hit, so next up I think I’m going to make the Cuban Style Flank steak recipe.<span style="color: #1f497d;"><o:p></o:p></span></div>
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Prep: 15 minutes</div>
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Cook: High 1.5 hours plus another 1.5 hours ( total time 3 hours)</div>
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<ul>
<li>1.5 pounds boneless thinly cut pork loin chops</li>
<li>Salt and ground pepper</li>
<li>1 tsp. Red Pepper flakes (if you like more heat, add more!)</li>
<li>2 bottles (8.5 ounces each) hoisin sauce (I used Soy Vay Hoisin Garlic Asian Glaze and marinade and it comes in a 16 oz bottle)</li>
<li>3 tablespoons soy sauce ( I used Kikkomon low sodium soy)</li>
<li>4 scallions (green onions), chopped</li>
<li>2 bags (16 ounces each) cole slaw mix (I used Wegman’s but also in Fresh Express)</li>
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*Won ton Strips (optional)</div>
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*warmed taco size flour tortilla or hot cooked rice (both optional)-we used rice </div>
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<li><span style="text-indent: -0.25in;">Sprinkle chops with salt and pepper; cut into thin bite-sized strips</span></li>
<li><span style="text-indent: -0.25in;">In a 5-quart slow cooker, stir together pork strips, hoisin sauce, and soy sauce until thoroughly combined.</span><span style="font-size: 7pt; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Cover and cook on HIGH heat setting for 1 ½ hours.</span></li>
<li><span style="text-indent: -0.25in;">Refrigerate 2 tablespoons of the scallions. Stir the remaining scallions and coleslaw mix into slow cooker until well combined. Using tongs is very helpful hear to coat everything. And don’t worry, you’re probably thinking that 2 bags of coleslaw seems like a lot to put in, but don’t worry, it will wilt down and you need 2 bags!</span><span style="font-size: 7pt; text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">Taste the sauce and if need be, add more salt/pepper and red pepper flakes to your liking. </span></li>
<li><span style="text-indent: -0.25in;">Cover and cook for another 1 ½</span><span style="text-indent: -0.25in;"> </span><span style="text-indent: -0.25in;">hour.</span><span style="font-size: 7pt; text-indent: -0.25in;"> </span></li>
<li><span style="text-indent: -0.25in;">Serve over cooked rice or warmed tortillas (optional). Garnish tops with leftover scallions and won ton strips.</span></li>
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Enjoy!<br />
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TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com0tag:blogger.com,1999:blog-5459052185359116692.post-83119323753254713152012-02-17T15:34:00.002-05:002012-12-18T13:40:41.388-05:00Birthday dinner at Davio's with a hint of Basil...<div class="separator" style="clear: both; text-align: center;">
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For my special birthday dinner, my hubby took me to <a href="http://davios.com/index.php">Davio’sNorthern Italian Steakhouse</a> on 111 South 17<sup>th</sup> Street in Philadelphia and it was soooo good! You take an elevator from the street to the second floor and when the doors open a beautiful bar awaits you to the right with plush, lounge-like seating to the left and you continue straight through to the hostess stand that opens up to a beautiful room with wide, rustic columns and high ceilings-just gorgeous. Their service there was impeccable and our server, Renee, was by far the best server we have had in a long time at a restaurant-be sure to ask for him if you go. Anthony went for the veal chop and I sunk my teeth into their 8 oz filet Oscar style, with a side of mashed potatoes, sautéed spinach and a glass of merlot. And to top that off, we finished our wonderful meal with a peanut butter and jelly cheesecake, OMG so good!<o:p></o:p></div>
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On a side note, at the bar when we came in they had a promotion going on for<a href="http://veevlife.com/home.php?section=home"> VeeV: TheWorld’s First Acai Spirit</a>. They were serving this spirit in a <a href="http://veevlife.com/ext/recipes.php">VeeV Basil Gimlet</a> (recipe listed below). It was so light, <b>basil-ly </b>and refreshing! I think I had two at dinner, whoops!<o:p></o:p></div>
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<li>2 ounces Veev Acai spirit</li>
<li>4 fresh basil leaves</li>
<li>1 ounce fresh lime juice</li>
<li>¾ ounce simple syrup</li>
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<i>Tear and slap basil leave to release oils and drop into the shaker. Shake all ingredients well with ice and strain into a chilled martini glass. Garnish with a floating basil leaf.</i></div>
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I highly recommend this restaurant if you’re visiting the town of brotherly love-and on Sunday’s they are doing BYOB, how great is that! They also have locations in Boston, Foxborough, and Atlanta!<o:p></o:p></div>
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TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com1tag:blogger.com,1999:blog-5459052185359116692.post-6868328261199598852012-01-27T12:36:00.003-05:002012-01-27T12:38:38.947-05:00Vote for Hailey-AWA 2012 Paws and Feet Mascot Contest<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcZqBQXXjIGqhA4AQppUJOazDQURRm3zkQB_jQYswL-oTT47-8EGB-6d4e48u62pG1f9KFropQ2CY-CS-X9tB3sU7KFePn0Qq0AoE2gwkPKF_lKHDrNHG8MfL1G07J-hXlUbWQMDt_7xe/s1600/Hailey2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDcZqBQXXjIGqhA4AQppUJOazDQURRm3zkQB_jQYswL-oTT47-8EGB-6d4e48u62pG1f9KFropQ2CY-CS-X9tB3sU7KFePn0Qq0AoE2gwkPKF_lKHDrNHG8MfL1G07J-hXlUbWQMDt_7xe/s320/Hailey2.jpg" width="320" /></a></div><span style="font-family: 'Trebuchet MS', sans-serif;">Hi fellow bloggers, friends & family-need some help! VOTING FOR THE 2012 AWA PAWS & FEET MASCOT has begun! Please vote for our rescue pup Hailey for AWA (Animal Welfare Association) Mascot!! </span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">All you need to do is go to </span> <a href="http://www.awanj.org/"><span style="color: blue;">http://www.awanj.org/</span></a> <span style="font-family: 'Trebuchet MS', sans-serif;">to vote for Hailey! It is $1 a vote, and there is a minimum of 5 votes at a time!! There is no cap on how many votes or how many times you can vote. <span style="background-color: white; line-height: 18px; text-align: left;"> Voting begins at 1pm today (Friday 1/27) and ends February 6th! If she wins, we</span><span style="background-color: white; line-height: 18px; text-align: left;"> will be seeing her on printed and online ads, materials, and the official event T-shirt!</span>....and she turns "1" on Feb 1st so this would be an amazing birthday for her! So get voting y'all! </span><br />
<div style="text-align: center;"> ♥ ♥ Hailey (woof woof)</div><div style="text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7CR5avty4xzkb8IXzr7YTK6f0msvDRxAa8a_JziYwaHouOAlyWck3Xs74Td84XrPtzP-3oZbMYp-XsliMnnyYy3OQlv013toFDPC3cM1xds1ZiV491XvJugoihH-YTl9mwIieipRGEFq/s1600/Hailey1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii7CR5avty4xzkb8IXzr7YTK6f0msvDRxAa8a_JziYwaHouOAlyWck3Xs74Td84XrPtzP-3oZbMYp-XsliMnnyYy3OQlv013toFDPC3cM1xds1ZiV491XvJugoihH-YTl9mwIieipRGEFq/s320/Hailey1.jpg" width="320" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQG1zCv83wMd10g7ZJruYy_pzbrcrThsVWhrSXxrGoyNHSwgIZ61fboSTFuQFGq84rijJA7tlp-_vVoB__HMJTMhLX_MwAdfvFyvV4O5ynzR9RIQbLcczfzIsQw2diq8IEKNlWNm2qMuQP/s1600/Hailey1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="233" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQG1zCv83wMd10g7ZJruYy_pzbrcrThsVWhrSXxrGoyNHSwgIZ61fboSTFuQFGq84rijJA7tlp-_vVoB__HMJTMhLX_MwAdfvFyvV4O5ynzR9RIQbLcczfzIsQw2diq8IEKNlWNm2qMuQP/s320/Hailey1.jpg" width="320" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"></div>TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com0tag:blogger.com,1999:blog-5459052185359116692.post-57449299489018555622012-01-02T15:08:00.002-05:002012-12-18T13:42:06.669-05:00Ant's Creamed SpinachThis is going into my recipe book as a family favorite, Ant's Creamed Spinach (we served 6 people with this). It's always a real treat when we go out to a steakhouse for dinner, and we always know at least one side dish that we will get, creamed spinach, Ant's favorite. We haven't found the perfect one yet. Some are to dry, too much cheese, to liquidy, etc... Since, I watch a lot of Food Network and Cooking Channel, Anthony gets pulled into some of the shows as well. He ended up watching Chuck Hughes "Chuckmas" and they made a creamed spinach which gave Ant the idea to try and make a recipe that was perfect to his taste buds. We looked at a few of my cookbooks and some online recipes and took a little from here and there and added some of our own touches, like bacon and panko bread crumb topping. We did a trial at our neighbors house prior to Christmas, and Gerry (not a spinach fan at all), ended up trying it and loved it. So, it was official that we were going to make it to accompany Christmas dinner. Hope you enjoy! <br />
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<strong><u>Ingredients</u></strong></div>
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<li>3 (10 ounce) bags clean fresh spinach, roughly chopped</li>
<li>1 1/4 cups heavy cream</li>
<li>1/4 cup butter</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tablespoons minced garlic</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 tablespoons minced white onion</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 cup shredded mozzarella cheese</li>
<li>1/2 cup freshly grated Parmesan cheese</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 strips of bacon, cooked and crumbled</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">salt and pepper to taste</li>
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<u><strong>Panko Bread topping</strong></u><br />
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<li>1 cup panko (you can also use regular bread crumbs)</li>
<li>2 table spoon of butter</li>
<li>pinch of italian seasoning</li>
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<strong><u>Directions</u></strong><br />
<ol>
<li>Take a large skillet over medium high heat and cook the bacon until crisp, place on a plate wtih papertowels to soak up excess grease. Once cooled, cut into small crumbles and set aside.</li>
<li>Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible. </li>
<li>Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes (don't burn the garlic!). </li>
<li>Add the spinach and stir in the heavy cream. </li>
<li>Sprinkle in the mozzarella cheese and stir to melt and coat the spinach. </li>
<li>Once the mozzarella has melted, stir in the Parmesan cheese and bacon bits and continue to cook and stir until thickened. Season with salt and pepper to your tasting!</li>
<li>Pour spinach mixture into a greased casserole dish</li>
<li>Now take a smaller pot, and melt 2TBS of butter, once melted, remove from heat and stir in panko and seasoning and stir to combine. Sprinkle this on top of the creamed spinach and place under boiler (high) for 3-4 minutes until its golden brown on top.</li>
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TheBasilBeehttp://www.blogger.com/profile/02992834020039060694noreply@blogger.com0