tag:blogger.com,1999:blog-90440231941408575052024-03-14T01:28:41.455-07:00Delectable DiningDelectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.comBlogger126125tag:blogger.com,1999:blog-9044023194140857505.post-1473766208065311072010-08-05T09:25:00.000-07:002010-08-05T09:25:05.543-07:00Chicago Style Deep Dish Pizza<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_4qLN-mm25lg/TFrijFPe5RI/AAAAAAAAAXA/DkEeKQwpdfo/s1600/025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_4qLN-mm25lg/TFrijFPe5RI/AAAAAAAAAXA/DkEeKQwpdfo/s320/025.JPG" /></a></div><br />
Okay... not exactly the healthiest of meals I have prepared-- but definitely one that we will be made again just about as fast as I can! I almost cried when I realized that the leftovers somehow did not make it to the fridge and had to be thrown out instead! My husband and I both loved this recipe, and it made a TON of pizza! Served with a nice fresh salad, you can definitely get a few meals out of this one! Normally I like for my deep dish crust to be a little more buttery (if you've ever had Gino's, you know what I mean) but this is about as close as I have come to replicating authentic deep dish at home. I'd love suggestions if someone has an idea for a different crust!<br />
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<b>Chicago Style Deep Dish Pizza</b><br />
<b><br />
</b><br />
1 loaf frozen bread dough, thawed<br />
1 pound bulk Italian sausage<br />
sliced pepperoni<br />
2 cups shredded mozzarella cheese<br />
1/2 pound sliced fresh mushrooms (I used baby bellas)<br />
1 small onion, chopped<br />
2 teaspoons olive oil<br />
28 ounces petite diced tomatoes, drained<br />
3/4 teaspoons oregano<br />
1/2 teaspoon salt<br />
1/4 teaspoon garlic powder<br />
1/2 cup grated Parmesan cheese<br />
<br />
Press the dough into the bottom and the sides of a greased 9 x 13 baking dish. Cover bottom of the pan with sliced pepperoni. In a large skillet, cook the sausage over medium heat until no longer pink. Drain and sprinkle over dough and pepperoni. Top with all of the mozzarella cheese. In the same large skillet, saute the mushrooms and onion in oil until the onion is tender. Stir in the tomatoes, oregano, salt, and garlic powder. Spoon over the Parmesan cheese. Bake at 350 degrees for about 30 minutes, or until the crust is golden brown.<br />
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Source: Adapted from Taste of Home Grand Prize WinnersDelectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com12tag:blogger.com,1999:blog-9044023194140857505.post-88383476570587957702010-07-29T10:18:00.002-07:002010-07-29T10:18:56.186-07:00Mushroom Pasta Primavera<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_4qLN-mm25lg/TFG01XbwSAI/AAAAAAAAAW4/SI8KATjvBvc/s1600/primavera.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_4qLN-mm25lg/TFG01XbwSAI/AAAAAAAAAW4/SI8KATjvBvc/s320/primavera.jpg" /></a></div><br />
I was really excited to find this recipe in the August/September 'Taste of Home' magazine because it gave me a chance to use some of the vegetables that are just now ripe enough to pick from my garden. This is a great summer pasta dish-- light enough to enjoy on a hot day, inexpensive, and altogether pretty healthy! It was also a great option for my milk allergy son as he was able to simply eat his without the Parmesan sprinkled on top. <br />
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My one bit of advice would be to have all of your vegetables chopped and ready before starting to cook them. The magazine offers a great tip as well, which I learned from my mother years ago. The recipe calls for peeled tomatoes. In order to peel them easily, drop them into boiling water for about a minute, then immediately into ice cold water. The skins will peel right off for you. If you want to save a step, I really am not so sure that you need to peel them in the first place. I think it would be just fine with the skins left on, and actually might allow the tomatoes to hold up a little better in the cooking process.<br />
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<b>Mushroom Pasta Primavera</b><br />
<b><br />
</b><br />
1 large onion, chopped<br />
1 tablespoon olive oil<br />
1 whole garlic bulb, peeled and minced<br />
15 plum tomatoes, peeled and chopped<br />
2 medium zucchini, chopped<br />
2 medium carrots, grated<br />
1 medium green pepper, chopped<br />
1 medium red pepper, chopped<br />
1/4 cup water<br />
1 teaspoon salt<br />
1/4 teaspoon white pepper<br />
1 pound fresh mushrooms, sliced<br />
1 pound cooked pasta (I used fettuccine)<br />
Parmesan cheese to top<br />
<br />
In a large saucepan, saute the onion in oil until tender. Add the garlic and cook for another minute. Add the tomatoes, zucchini, carrots, peppers, water, salt, and pepper. Bring to a boil. Reduce the heat, cover and simmer for 20-25 minutes, or until the vegetables are tender. Stir occasionally. Stir in the mushrooms and cook for another 10 minutes or so, until tender. Serve over the cooked pasta. Sprinkle with cheese.<br />
<br />
Source: Slightly Adapted from "Taste of Home" magazine (August/September 2010)Delectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com5tag:blogger.com,1999:blog-9044023194140857505.post-75527038361299483212010-06-25T07:17:00.000-07:002010-06-25T07:17:25.015-07:00Banana Craisin Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_4qLN-mm25lg/TCS2NCyc40I/AAAAAAAAAWw/X_-TwfNm8bA/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_4qLN-mm25lg/TCS2NCyc40I/AAAAAAAAAWw/X_-TwfNm8bA/s320/011.JPG" /></a></div>I guess that it has officially been summer break! I just realized how long it has been since I last posted! I sincerely apologize! Apparently I need to get caught up. :) I've been on the lookout for some new breakfast ideas for my kids. It seems that we fall into our cereal rut and don't frequently stray from that routine during the week. For some reason their little internal clocks are okay with venturing out on the weekend, but not at all during the week. When I am home for the summer, I haven't quite figured out how they differentiate between the two. I guess everyone can sense a good weekend!<br />
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One of our local grocery stores recently had Ocean Spray Craisins on sale. I picked up a variety of bags (they had several infused with different fruits like blueberry or pomegranate which I would highly recommend) and headed over to the Ocean Spray website to see if they posted any recipes for a breakfast style quick bread. Their recipe search feature is actually pretty advanced-- so check it out if you haven't already played there. I was able to search by category, and then for recipes that specifically included the ingredients I had purchased. They then give you all of the nutritional facts for the recipe. This particular bread was very highly rated on their site, was easy to make, and was very quickly consumed by my little ones-- even on a Wednesday morning! :)<br />
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I went ahead and used the pomegranate infused Craisins to make this one. They gave a little extra sweetness to each bite. I would add that this is a great banana bread for people looking for more of a subtle banana flavor. You can see from the color of the bread in the picture above that the banana was not an overpowering ingredient. I think that I might even play with increasing the amount of mashed banana next time I make it. Overall, it is definitely one that will be made again in the very near future.<br />
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<b><i>(As a side note, I was able to easily make this into a dairy free item for my kiddo with allergies by substituting soy milk and soy margarine.)</i></b><br />
<b><i><br />
</i></b><br />
<b>Banana Craisin Bread</b><br />
<b><i><span class="Apple-style-span" style="color: #660033; font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; font-weight: normal;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1 <span class="Apple-style-span" style="font-size: small;">cup sugar<br />
1/2 cup butter or margarine, softened<br />
1 cup mashed banana<br />
1/4 cup milk<br />
2 eggs<br />
2 cups flour<br />
2 teaspoons baking powder<br />
1/2 cup walnuts, chopped (I omitted)<br />
1 6-ounce package Craisins</span></span></span></span><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="font-size: small;"><br />
</span></b><span class="Apple-style-span" style="font-size: small;"><br />
Preheat oven to 350ºF. Grease an 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan. Mix sugar and butter together in a medium mixing bowl until completely blended. Add banana, milk and eggs, mixing well. Add dry ingredients, mixing just until moist. Stir in nuts and dried cranberries. Spread batter evenly in a loaf pan.<br />
Bake for 1 hour or until a toothpick inserted into the center of the bread comes out clean. Remove from pan and cool. </span></span></span></span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #660033; font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; font-weight: normal;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></span></span></span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #660033; font-family: Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; font-weight: normal;"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: small;">Source: Ocean Spray</span></span></span></span></i></b>Delectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com6tag:blogger.com,1999:blog-9044023194140857505.post-5434230550938583512010-05-10T17:34:00.000-07:002010-05-10T17:34:12.707-07:00Skillet Penne and Sausage Dinner<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_4qLN-mm25lg/S-ijXRTKRDI/AAAAAAAAAWo/lIxJZlNA2ZQ/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_4qLN-mm25lg/S-ijXRTKRDI/AAAAAAAAAWo/lIxJZlNA2ZQ/s320/012.JPG" /></a></div>When I stumbled across this recipe, I knew it was one that would be immediately popular with my family. The creamy, sun-dried tomato sauce is the perfect pairing with the spice of the Italian Sausage. By the time I added the spinach in, I was one happy camper! The flavors had so much dimension and the colors looked beautiful on the finished plate. Not only is it a quick meal to throw together, but it is a one-dish meal which earns even more points on a busy weeknight. The whole meal came together well under 30 minutes and there was barely anything to clean up.<br />
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<b>Skillet Penne and Sausage Dinner</b><br />
<span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">1 tablespoon olive oil<br />
1 onion, minced<br />
salt<br />
1 pound sweet Italian Sausage (casings removed)<br />
3 garlic cloves, minced<br />
1/2 cup <span>sundried</span> tomatoes, rinsed and chopped fine<br />
8 ounces penne </span><div><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">2 1/2 cups chicken broth<br />
1/2 cup heavy cream<br />
1 (5 ounce) bag spinach<br />
1/2 cup <span>Parmesan</span> cheese<br />
pepper<br />
<b><i></i></b></span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">Heat the oil in a 12-inch nonstick skillet over medium heat until simmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in the sausage and cook, breaking up the meat, until no longer pink. Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the tomatoes and pasta evenly over the sausage. Pour the broth and cream over the pasta. Cover and bring to a boil. Reduce the heat to medium low and continue to simmer, stirring occasionally, until the <span>pasta</span> is tender, about 10 minutes. Stir in the spinach a handful at a time and cook until wilted, about two minutes. Stir in the Parmesan cheese and season with salt and pepper to taste. </span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><br />
</span></div><div><span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;"><span class="Apple-style-span" style="border-collapse: separate; font-family: 'Times New Roman'; font-size: medium;">Source: <a href="http://ablogaboutfood2.blogspot.com/2010/04/skillet-penne-and-sausage-dinner.html">A Blog About Food,</a> originally from America's Test Kitchen</span></span></div>Delectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com11tag:blogger.com,1999:blog-9044023194140857505.post-33682522156044208932010-05-02T05:53:00.000-07:002010-05-02T05:53:14.937-07:00Chicken Stir Fry Wraps<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_4qLN-mm25lg/S91xg5_6bdI/AAAAAAAAAWg/TilW2yecZQQ/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_4qLN-mm25lg/S91xg5_6bdI/AAAAAAAAAWg/TilW2yecZQQ/s320/005.JPG" /></a></div>This is a perfect light and healthy meal for the upcoming summer months! I've heard several friends raving about a similar dish that can be ordered at a local Chinese restaurant, so I jumped at making these once I saw the recipe. The flavor of these wraps was incredible and the crispness of the lettuce leaves gave just the right amount of crunch to each bite. My one recommendation would be to make these one at a time as you are ready to eat them. The heat from the stir fry will otherwise wilt the lettuce some. The entire meal was ready in under 30 minutes, so it is a great weekday option! The filling heats up really well, so I would even recommend making enough to save some for lunch the following day.<br />
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The only change I made was to substitute green peppers for the red. Red peppers have been really high around us lately and I wanted to keep the dish affordable. <br />
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<b>Chicken Stir Fry Wraps</b><br />
1 1/2 pounds boneless, skinless chicken breast halves; halved horizontally and thinly sliced<br />
Coarse salt and fresh ground pepper<br />
2 tablespoons olive oil<br />
1 large onion, halved and thinly sliced<br />
1 large red bell pepper, ribs and seeds removed and thinly sliced<br />
3 garlic cloves, minced<br />
1 1/2 teaspoons grated, peeled fresh ginger<br />
1/4 to 1/2 teaspoon red pepper flakes (depending on how much heat you prefer)<br />
3 tablespoons soy sauce<br />
3 tablespoons rice vinegar<br />
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water<br />
12 to 16 Boston lettuce leaves (about 2 heads)<br />
<br />
Season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon of the oil over high heat. Add half of the chicken and cook, stirring constantly, until opaque throughout (about 2-4 minutes). Transfer to a plate and repeat with the remaining chicken. Add the remaining tablespoon oil to the pan, along with the onion and the bell pepper. Cook, stirring constantly, until the onion is tender and golden. If the onion is browning too quickly, reduce the heat. <br />
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Reduce the heat to medium. Add the garlic, ginger, and red pepper flakes to the pan. Cook, stirring, until fragrant. Stir in the soy sauce, vinegar, and cornstarch mixture. Remove from the heat. Add teh chicken and any accumulated juices; toss to coat. Serve in the lettuce cups.<br />
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Source: Great Food Fast, Everyday FoodDelectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com1tag:blogger.com,1999:blog-9044023194140857505.post-57733637052185552742010-04-18T06:47:00.000-07:002010-04-18T06:47:10.167-07:00Chicken Milanese with Spring Greens & Parmesan-Browned Butter Orzo<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_4qLN-mm25lg/S8sImDQxtPI/AAAAAAAAAWY/frgNWnX-HKk/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_4qLN-mm25lg/S8sImDQxtPI/AAAAAAAAAWY/frgNWnX-HKk/s320/015.JPG" /></a></div>Almost a year ago, I was lucky enough to win a subscription to Cooking Light magazine through another great food blog,<a href="http://www.grumpyshoneybunch.com/"> Grumpy's HoneyBunch</a>. If you don't already get this particular magazine, I'd highly recommend it! I'm always able to find healthy, easy meals to prepare for my family. This particular grouping of recipes is no exception!<br />
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For many years now, I have heard my father speak of his new favorite meal-- Chicken Milanese. He had it at one of his favorite restaurants and frequently looks for variations of that original dish. I knew when I saw this recipe in the May issue of Cooking Light, it was a must try! I'm not sure how close this one comes to the dish he referred to, but I do know that this particular attempt was devoured in no time! My husband and I both loved it and will definitely be making it again soon.<br />
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<b>Chicken Milanese with Spring Greens & Parmesan-Browned Butter Orzo</b><br />
<b><br />
</b><br />
3/4 teaspoon fresh lemon juice<br />
3/4 teaspoon white wine vinegar<br />
1/2 teaspoon minced shallots<br />
1/4 teaspoon kosher salt, divided<br />
Dash of sugar<br />
2 (6 ounce) skinless, boneless chicken breasts<br />
1/3 cup dry breadcrumbs<br />
2 tablespoons grated Parmigiano-Reggiano<br />
2 tablespoons all-purpose flour<br />
1 egg white, lightly beaten<br />
1/4 teaspoon black pepper, divided<br />
5 teaspoons olive oil, divided<br />
2 cups packed spring mix salad greens<br />
2 lemon wedges<br />
<br />
Combine juice, vinegar, shallots, 1/4 teaspoon salt, and sugar. Let stand for 15 minutes. Place chicken breasts between 2 sheets of plastic wrap; pound to 1/2 inch thickness using a meat mallet or heavy skillet. Combine breadcrumbs and cheese in a shallow dish. Place flour in another shallow dish and the egg white in a third shallow dish. Sprinkle the chicken breasts with 1/8 teaspoon salt and 1/8 teaspoon pepper. Dredge the chicken in flour; dip in egg white, and then in the breadcrumb mixture. Place the chicken aside for 5 minutes. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Add the chicken and cook for 3 minutes, turning once browned and cooked for another 2 minutes or until browned and done. Add 2 teaspoons oil and 1/8 teaspoon pepper to the shallot mixture. Stir with a whisk. Add greens and toss gently. Place 1 chicken breast and 1 cup salad on each of 2 plates, served with a lemon wedge.<br />
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For the Parmesan-Browned Butter Orzo:<br />
Cook 1 tablespoon butter in a small saucepan over medium-low heat 4 minutes or until browned. Add 1/2 cup orzo; cook for 1 minute. Add 2 tablespoons white wine and cook for 1 minute. Add 1 1/4 cup chicken broth and bring to a boil. Reduce heat and simmer for 13 minutes. Stir in 1 tablespoon grated Parmesan. Cover and let stand for 5 minutes. Sprinkle with 1 tablespoon chives.<br />
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Source: Cooking Light, May 2010Delectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com2tag:blogger.com,1999:blog-9044023194140857505.post-74862338559625674422010-04-12T18:25:00.000-07:002010-04-12T18:25:46.674-07:00Grilled Pork Cabobs with Cucumber Tzatziki<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_4qLN-mm25lg/S8PDpMEhw-I/AAAAAAAAAWQ/YB4EXYaPsyA/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_4qLN-mm25lg/S8PDpMEhw-I/AAAAAAAAAWQ/YB4EXYaPsyA/s320/009.JPG" /></a></div><br />
Whenever we are able to get back to my hometown, one of my 'must have' meals is from the best little gyros shop I have been able to ever find! (It doesn't hurt that my husband is a huge fan as well-- he doesn't hesitate when I suggest a quick lunch!) One of the best elements of these sandwiches is the tzatziki sauce and I was really excited to find this recipe featuring the homemade version. I've never tried to make my own before, but this recipe was so simple and easy to throw together. It had a great flavor and was the perfect sauce for these tender pork cabobs. I followed the recipe as listed, except for the substitution of red onions. I prefer their flavor in grilled dishes.<br />
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Another benefit, other than the tzatziki sauce, the dish is a dairy-free option for my son! He loved the pork and gobbled up his entire portion.<br />
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<b>Grilled Pork Kabobs with Cucumber Tzatziki</b><br />
4 burrito-size flour tortillas, halved<br />
1/4 cup extra-virgin olive oil<br />
salt<br />
pepper<br />
1 pound pork loin, cut into 1 1/2 inch pieces<br />
2 onions, cut lengthwise into 8 wedges each (I used red onion instead)<br />
1 teaspoon dried oregano<br />
1 clove garlic, finely chopped<br />
1 cup plain greek-style yogurt<br />
3 tablespoons chopped mint<br />
1/2 English cucumber, grated<br />
<br />
Preheat a grill to medium-high. Brush the tortillas with 1 1/2 tablespoons olive oil and sprinkle with salt. Tost on the grill until browned, about 5 minutes. In a large bowl, toss the pork and onions with 1 1/2 tablespoons olive oil and season with the oregano, salt and pepper, thread onto bamboo skewers. Meanwhile, mash garlic and 1/2 teaspoon of salt into a paste. Transfer to a small bowl and add the yogurt, mint, and remaining 1 tablespoon olive oil and 1/4 teaspoon pepper. Press the cucumber in a sieve to remove excess liquid. Stir the cucumber into the yogurt mixture. Grill the skewers, turning occasionally, until lightly charred and cooked through, 8 to 10 minutes. Serve with the tzatziki and tortillas.<br />
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Source: Everyday with Rachael Ray, May 2010Delectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com4tag:blogger.com,1999:blog-9044023194140857505.post-66426819964482414852010-03-30T19:02:00.000-07:002010-03-30T19:02:51.327-07:00Bailey's Caramel Shake<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_4qLN-mm25lg/S7KrfAYJOCI/AAAAAAAAAWI/Ga4KnkSCfqs/s1600/baileys.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_4qLN-mm25lg/S7KrfAYJOCI/AAAAAAAAAWI/Ga4KnkSCfqs/s320/baileys.jpg" /></a></div><br />
It's been a rough week. <br />
<br />
Yes, it's only Tuesday-- but it still feels like a week best remedied by a combination of Bailey's and calories. I don't have any specific measurements for this recipe mainly because people have such varying tastes for their milkshakes. Some people like them thicker, some like them thinner. Some prefer more chocolate, some less. Some people prefer just a faint flavor of the liquor, some might choose to empty out their bottle. No comment on where we fell on that scale! This was such a nice treat that although simple, I still felt the need to blog about it! As we head into some (hopefully) warm spring and summer weather, this shake is the perfect cap on a long day.<br />
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<b>Bailey's Caramel Shake</b><br />
2-3 scoops of vanilla ice cream<br />
milk (amount depending on how thick you want your shake-- it's always easier to add more)<br />
chocolate syrup<br />
Bailey's Caramel to tasteDelectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com5tag:blogger.com,1999:blog-9044023194140857505.post-53049813741210308792010-03-28T18:03:00.000-07:002010-03-28T18:03:00.478-07:00Barefoot Contessa's Homemade Chicken Stock<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_4qLN-mm25lg/S6_4otHiHDI/AAAAAAAAAWA/bQyYRE_ilKY/s1600/chicken+stock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_4qLN-mm25lg/S6_4otHiHDI/AAAAAAAAAWA/bQyYRE_ilKY/s320/chicken+stock.jpg" /></a></div><br />
I am completely and utterly in love with this soup. <br />
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I'm not sure if it was the rustic look of all of the ingredients thrown together in the pot, the unbelievable smell of the fresh herbs simmering on the stove, or the comfort of being able to put it together while working with my mother in the kitchen, but I LOVE this soup! The stock was so rich and dark that it almost looked more like a beef broth. I'm pretty sure that just the idea of this soup could instantly cure any ailment and it will certainly be my new 'go to' chicken soup. <br />
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(This chicken stock will last for 5 days in the refrigerator and 6 months in the freezer. It is a great one to make ahead and keep on hand to use as needed.)<br />
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<b>Homemade Chicken Stock</b><br />
3 (5 pound) roasting chickens<br />
3 large onions, unpeeled and quartered<br />
6 carrots, unpeeled and halved<br />
4 celery stalks with leaves, cut in thirds<br />
4 parsnips, unpeeled and cut in half<br />
20 fresh parsley sprigs<br />
15 fresh thyme sprigs<br />
20 fresh dill sprigs<br />
1 head garlic, unpeeled and cut in half crosswise<br />
2 tablespoons kosher salt<br />
2 teaspoons whole black peppercorns<br />
<br />
Place the chickens, onion, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and pepper in a 16-20 quart stockpot. Add 7 quarts of water and bring to a boil over high heat. Skim any foam that comes to the surface. Lower the heat and simmer, uncovered, for 4 hours. Strain the entire contents of the pot through a colander, discarding the solids. Pack in quart containers and refrigerate. When the stock is cold, remove the surface fat and refrigerate again. (Makes 6 quarts.)<br />
<br />
Source: <i>Back to Basics, </i>Barefoot ContessaDelectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com1tag:blogger.com,1999:blog-9044023194140857505.post-86061000516441309212010-03-10T17:59:00.000-08:002010-03-10T17:59:41.879-08:00Tortellini with Peas and Prosciutto<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_4qLN-mm25lg/S5hK1TJpb6I/AAAAAAAAAV4/de9I0Eh_vn4/s1600-h/DSCN3437.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_4qLN-mm25lg/S5hK1TJpb6I/AAAAAAAAAV4/de9I0Eh_vn4/s320/DSCN3437.JPG" /></a></div>When looking over the list of ingredients for this pasta dish, there was no doubt in my mind that it would be an instant favorite. I found the recipe when browsing through the new "Food Network Magazine" and was intrigued by the use of prosciutto as the base of the sauce. Just as the recipe promises, the entire meal was ready within 25 minutes-- start to finish. I paired it up with a nice crusty French bread and enjoyed every last bite! One adjustment that I did make was to increase the amount of sauce made. My husband tends to be a 'sauce guy' and I knew he'd want more of a saucy finish with this meal. The sauce had a nice, rich flavor and I would definitely increase it again when making this in the future.<br />
<br />
<b>Tortellini with Peas and Prosciutto</b><br />
1 pound meat-filled tortellini<br />
2 tablespoons extra-virgin olive oil<br />
4 ounces prosciutto, finely chopped<br />
3 cloves garlic, thinly sliced<br />
1 tablespoon tomato paste<br />
1/4 cup heavy cream<br />
1 cup frozen peas, thawed (I used petite peas)<br />
2 tablespoons chopped parsley<br />
1/2 cup grated parmesan cheese<br />
<br />
Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3-4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about one minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3-4 minutes. Add the cream and simmer until slightly thickened, 2-3 minutes. About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley and sprinkle with parmesan cheese.<br />
<br />
Source: Food Network Magazine, April 2010<br />
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Delectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com9tag:blogger.com,1999:blog-9044023194140857505.post-32483345606572018662010-02-20T07:18:00.000-08:002010-02-20T07:18:01.046-08:00Chewy Granola Bars<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_4qLN-mm25lg/S3_5qsPr41I/AAAAAAAAAVw/_SwpscWpt_o/s1600-h/DSCN3149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_4qLN-mm25lg/S3_5qsPr41I/AAAAAAAAAVw/_SwpscWpt_o/s320/DSCN3149.JPG" /></a></div>This is the first recipe I tried from a book that has since become a life-saver. If you are cooking for children with any sort of food allergy, this book is a must-have! It is called the "Kid Friendly Food Allergy Cookbook" and the nice thing about it is that it offers different recipes, then gives you the appropriate variations depending on the allergy you are working with. Even for non-allergy kids, there are lots of great kid friendly meals, snacks, and desserts offered. It was recommended to me by a friend who has been navigating allergies for far longer than I have. She lent me her copy and I went out to buy my own after the first night. These granola bars are perfect for anyone! I found myself addicted to them and I helped my little one polish off the batch we made! The recipe makes a nice amount of bars and they really do last for a long time. As long as they are covered well, we can eat them well over a week. The other nice thing about the recipe is that you can use any combination of add-ins that you have on hand. It's a nice pantry cleaner! :) I have made ours with dried apricots, dried cranberries, dried cherries, raisins, soy chocolate chips, etc. If not working with an allergy, I would love to try cranberries with white chocolate chips. I think they'd be heavenly! As a final side note-- I tend to be hesitant to make anything with a lot of coconut because I really am not a huge fan. The coconut is a must in this one though. The flavor is incredible, even to a non-fan like me!<br />
<br />
<b>Chewy Granola Bars</b><br />
1 cup butter (If going dairy-free, use soy margarine)<br />
3/4 cups brown sugar<br />
1/2 cup sugar<br />
2 tablespoons corn syrup<br />
4 cups oats<br />
1 cup shredded coconut<br />
1/3 cup chopped nuts<br />
1 cup chocolate chips and your favorite dried fruits (If going dairy free, be sure to use specific soy based chocolate chips)<br />
<br />
Preheat your oven to 325 degrees. Grease a 12 x 9 inch cookie sheet. In a large pan, heat the butter, sugars, and syrup until melted. Stir in remaining ingredients until evenly combined. Spread the mixture on a cookie sheet and press down, making sure the surface is smooth and even. Bake for 30 minutes. Cool for 20 minutes before cutting into bars. I will cut some 'adult sized' bars and then some mini-bars for my children. Once cut, transfer to a cooling rack to cool completely.<br />
<br />
Source: The Kid-Friendly Food Allergy Cookbook, by Leslie Hammond and Lynne Marie RomingerDelectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com8tag:blogger.com,1999:blog-9044023194140857505.post-43178204516885245592010-02-15T13:52:00.000-08:002010-02-15T13:52:02.916-08:00A sincere apology and bribery through French Onion Soup<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_4qLN-mm25lg/S3m7E8OhVQI/AAAAAAAAAVo/i6dxy8is4AQ/s1600-h/DSCN3345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_4qLN-mm25lg/S3m7E8OhVQI/AAAAAAAAAVo/i6dxy8is4AQ/s320/DSCN3345.JPG" /></a></div>To begin with, I owe my followers a sincere apology for my absence over the past few months. I promise I have a good excuse, but I'll get to that in a moment. To make it up to my blogging friends, and to thank you for your patience, I am sharing the most incredible French Onion Soup today. I made this as a special Valentine's Day treat as it is one of my husband's favorites. The recipe is another winner from The Pioneer Woman, and like the rest-- this one does not disappoint. It does take a little bit of time, but not a whole lot of energy. The house smelled amazing and it was the perfect starter for a special meal. As a special note, the flavor of the white wine really does come through, so make sure that you use one you wouldn't mind drinking. My only regret was that I would have loved to brown up the cheese a little bit. It was nice and melted, but not as bubbly as I would have liked. Unfortunately, my crocks were not broiler safe and I can't quite rationalize a kitchen torch at this time. Maybe one day.... :)<br />
<br />
Before I get to the recipe, I do want to share that I will be adding a new feature in coming days. Part of my absence was due to the new diagnosis that my son is allergic to cow's milk. Figuring this out has been a true miracle as he has been a completely different child since eliminating milk products from his diet. His digestive system has been completely turned around and the child is now willing to eat regular meals. He's three years old and for the first time is able to eat normal amounts of food, instead of picking as he always had before. The poor thing looked at me the other day and said, "I'm happy because my tummy doesn't hurt anymore." Hard to hear from your little one! I've been doing a lot of research, trying to find foods that are made without milk products, and recipes that fit within his new dietary needs. You wouldn't believe the items that have milk products in them-- it truly has been an education! One thing that I have found is that it can be very difficult to find kid-friendly, dairy-free recipes. Many of the specialty items that you can find locally are incredibly expensive and I have had to learn to make many new items from scratch to control what he does consume. I'm hoping that if I share what I do find, and have success with, then I might be able to help someone else in a similar situation. I've learned so much from the blogs and sites that I have found and would love to be able to pass some of that along. Please watch for these special dairy-free features coming soon!<br />
<br />
<b>French Onion Soup</b><br />
1 stick butter<br />
4-5 large yellow onions, halved from root to tip and sliced thin<br />
1 cup dry white wine<br />
4 cups chicken broth<br />
4 cups beef broth<br />
2-3 cloves garlic, minced<br />
Worcestershire sauce, to taste<br />
French bread<br />
Swiss (or Gruyere) cheese<br />
<br />
Preheat your oven to 400 degrees. In a heavy soup pot or Dutch oven, melt butter over medium-low heat. Add your sliced onions and cook, covered, for about 20 minutes. Place the entire soup pot in the oven, with the lid slightly offset to allow the onions to brown. Cook the onions in the oven for 1 hour, stirring occasionally to prevent sticking and burning. Remove the pot from the oven and place it back on the burner. Add the wine before turning the heat back on. Stir in the wine, scraping off the brown bits from the bottom of the pan. Cook on medium for about 5 minutes (or until the wine is able to reduce). Add the beef and chicken broth, the Worcestershire Sauce and the minced garlic. Reduce the heat to low and simmer for about 40 minutes. <br />
<br />
Meanwhile, slice the bread into thick slices. Butter one side and broil over low heat, allowing the bread to become browned and crispy. When the soup is finished, ladle it into an oven-safe soup crock. Top with the bread and the cheese. Grated works best, but you can use sliced if you have it. Broil until the cheese is melted and bubbly. (Please be sure to check your crocks-- mine were not safe to go above 400 degrees in the oven, and this seemed to be a common trait of the soup crocks. I simply melted my cheese at the max temperature.) Serve immediately out of the oven.<br />
<br />
Source: <a href="http://thepioneerwoman.com/cooking/2009/02/french-onion-soup/">The Pioneer Woman</a><br />
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</div></b>Delectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com11tag:blogger.com,1999:blog-9044023194140857505.post-39618284291070455532009-11-16T21:17:00.000-08:002009-11-16T21:17:27.555-08:00Tuscan Pork Roast<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_4qLN-mm25lg/SwCLs0sZZRI/AAAAAAAAAVU/Xubc1Zy2xZc/s1600-h/Tuscan+Pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://3.bp.blogspot.com/_4qLN-mm25lg/SwCLs0sZZRI/AAAAAAAAAVU/Xubc1Zy2xZc/s320/Tuscan+Pork.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">My sister recently posted this recipe and I knew immediately that it would be one my entire family would love. Believe it or not, as picky as my little boy is... he is all about eating pork! Don't tell my classroom of first graders-- they all know how much I love pigs! :) This was an easy meal to throw together and the house smelled incredible as it roasted! I honestly couldn't wait until it was done enough to eat! I do recommend extending the marinating time as my sister suggested. I left mine in the fridge for a little over an hour and the flavors really were allowed to work into the pork nicely. My sister's other suggestion was to up the amount of garlic used. As much as I would have loved it that way, I "took one for the team" and made it as the recipe suggested. I'm not sure my picky eaters would have tolerated as much garlic as I would have liked to have used. Even as written, it definitely has a strong garlic flavor and might be my new favorite pork loin 'go to' recipe.<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">**As a side note, a huge 'thank you' to Donna for the sweet award! I promise to pass it along very soon! :)<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Tuscan Pork Roast</strong><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5 to 8 garlic cloves, peeled<br />
</div><br />
1 1/2 tablespoons dried rosemary<br />
2 tablespoons olive oil<br />
3/4 teaspoon salt<br />
1 boneless whole pork loin roast (3 to 4 pounds)<br />
<br />
In a food processor, combine garlic, rosemary, olive oil and salt; cover and process until mixture becomes a paste. Rub over the roast; cover and let stand for 30 minutes. (At Rachel's suggestion, I let mine stand for over an hour.) Place roast, fat side up, on a greased baking rack in a shallow roasting pan. Bake, uncovered, at 350 degrees for 1-1/4 to 2 hours or until a meat thermometer reads 160 degrees. Let stand for 10-15 minutes before slicing.<br />
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Source: <a href="http://rachelvsthekitchen.blogspot.com/2009/11/tuscan-pork-roast.html">Rachel vs. The Kitchen</a> Delectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com7tag:blogger.com,1999:blog-9044023194140857505.post-12886380631153786712009-11-13T17:01:00.000-08:002009-11-13T17:01:24.664-08:00Chicken, Mushrooms and Parmesan with Orzo<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_4qLN-mm25lg/Sv397o4gT6I/AAAAAAAAAVM/qpoo7NmFoxY/s1600-h/DSCN2738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://2.bp.blogspot.com/_4qLN-mm25lg/Sv397o4gT6I/AAAAAAAAAVM/qpoo7NmFoxY/s320/DSCN2738.jpg" /></a><br />
</div>I have to admit... I've been feeling like a bit of a blog stalker lately! :) I find that I get hooked on different sites and end up making recipe after recipe suggested by that blogger. Don't worry-- I rotate around and will likely come to yours, next! That's my fair warning! Lately, I have been making quite a few recipes from Pam's site,<a href="http://fortheloveofcooking-recipes.blogspot.com/2009/09/chicken-mushrooms-and-parmesan-with.html"> For the Love of Cooking</a>. I was so excited to find this on a new site, <a href="http://macaroniandcheesecake.blogspot.com/2009/10/chicken-mushroom-parmesan-with-orzo.html">Macaroni and Cheesecake</a>, and was thrilled that I would break up my harassment of Pam in the meantime! I had to laugh when I started to read the post only to find that it was another of Pam's recipes. I guess I haven't broken my pattern after all! I do have to thank Macaroni and Cheesecake for bringing this one to my attention. I'm not sure how I missed it and it might be one of my new favorites! <br />
<br />
(As a side note... this dish reheats really well making it a perfect choice for the meal sharing plan.)<br />
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<strong>Chicken, Mushrooms, and Parmesan with Orzo</strong><br />
<br />
1 tablespoon olive oil<br />
<br />
1/2 cup yellow onions, chopped <br />
2 cloves of garlic, minced<br />
1/2 teaspoon dried thyme<br />
8 ounces button mushrooms, sliced<br />
2 boneless, skinless chicken breasts, cut into bite sized pieces<br />
1/4 pound of orzo, cooked per instructions (I actually used closer to a 1/2 pound)<br />
2-3 chicken bouillon cubes<br />
1/2 cup Parmesan cheese, grated<br />
1/4 cup fresh parsley, chopped<br />
<br />
Cook the orzo according to the box directions. Add the chicken bouillon cubes to the water while cooking. Drain the orzo thoroughly. Heat oil in a large skillet over medium high heat. Add chopped onion, mushrooms, and thyme. Sauté for 5 minutes or until the onion is tender. Add the chicken, sea salt and freshly cracked pepper, to taste. Sauté 7-8 minutes or until chicken is golden brown and cooked through. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove skillet from the heat then add the cooked orzo, Parmesan and parsley to the chicken mixture and toss. I served this with a garnish of freshly grated Parmesan and additional parsley.<br />
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Source: <a href="http://macaroniandcheesecake.blogspot.com/2009/10/chicken-mushroom-parmesan-with-orzo.html">Macaroni and Cheesecake</a>, originally posted on <a href="http://fortheloveofcooking-printablerecipes.blogspot.com/2009/09/chicken-mushrooms-and-parmesan-with.html">For the Love of Cooking</a>Delectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com12tag:blogger.com,1999:blog-9044023194140857505.post-63388845019211349902009-11-09T18:21:00.000-08:002009-11-09T19:16:54.924-08:00Corn and Fingerling Potato Chowder with Bacon<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_4qLN-mm25lg/SvjLETRtafI/AAAAAAAAAUs/Wnnu_4B7TKE/s1600-h/DSCN2514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://1.bp.blogspot.com/_4qLN-mm25lg/SvjLETRtafI/AAAAAAAAAUs/Wnnu_4B7TKE/s320/DSCN2514.JPG" /></a><br />
</div>The moment the weather starts to get cooler, I am all about breaking out the soups, stews, and total comfort foods. This chowder is one that I will likely be making quite often through the winter. This soup definitely can stand on its own as a meal! The bacon flavoring nicely complements the richness of the fingerling potatoes and the corn gives it a texture that can't be beat. I served it with some fresh bread, garnished with additional crumbled bacon and shredded cheddar. <br />
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<strong>Corn and Fingerling Potato Chowder with Bacon</strong><br />
<br />
3 slices lean bacon<br />
1 3/4 cups diced onion<br />
4 cups fresh corn kernels (due to seasonal availability, I used frozen)<br />
1/2 teaspoon chopped fresh thyme<br />
3 garlic cloves, minced<br />
4 cups chicken broth<br />
1 cup milk<br />
1 cup half-and-half<br />
16 ounces fingerling potatoes, diced<br />
Sea salt, to taste<br />
Freshly cracked pepper, to taste<br />
<br />
Cook the bacon in a large dutch oven over medium heat until crisp. Remove bacon from pan and crumble. Add onion to drippings in pan; cook 8 minutes or until tender, stirring occasionally. Add corn, chopped thyme, and garlic to pan; cook 30 seconds, stirring constantly. Stir in broth, milk, half-and-half, and potatoes; bring to a simmer. Cover and cook 20-30 minutes or until potatoes are tender, stirring occasionally.<br />
<br />
Transfer 2 cups of the potato mixture to a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth; return pureed mixture to pan. Stir in salt and black pepper; sprinkle with crumbled bacon.<br />
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Source: <a href="http://fortheloveofcooking-recipes.blogspot.com/2009/09/corn-and-fingerling-potato-chowder-with.html">For the Love of Cooking</a>Delectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com10tag:blogger.com,1999:blog-9044023194140857505.post-78238978919095630872009-11-08T06:36:00.000-08:002009-11-08T06:36:57.613-08:00Skillet Chili Mac with Corn and Green Chiles<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_4qLN-mm25lg/SvbUO089K5I/AAAAAAAAAUk/staA_DSLwx8/s1600-h/DSCN2717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://1.bp.blogspot.com/_4qLN-mm25lg/SvbUO089K5I/AAAAAAAAAUk/staA_DSLwx8/s320/DSCN2717.JPG" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;">This dish, from Donna's blog, immediately gained my attention as a great option for our 'meal sharing' plan. I'm officially dedicating this post to Christy's daughter, Megan, who excitedly named this one "Homemade Hamburger Helper!" :) This was a great recipe for busy families for several reasons: it's inexpensive, it's all made in one skillet-- so much less to clean up, and it comes together incredibly quickly! I will note that if you are making it for kids, you might want to consider decreasing the amount of green chiles you use. I left mine out completely and it still had a nice kick as a result of the chili powder. Thanks, Donna, for another great one!<br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Skillet Chili Mac with Corn and Green Chiles</strong><br />
</div><div class="separator" style="clear: both; text-align: left;">1 tablespoon vegetable oil <br />
</div><br />
1 pound ground beef <br />
1 onion, minced <br />
1 tablespoon chili powder <br />
1 tablespoon cumin <br />
½ teaspoon salt <br />
3 garlic cloves, minced <br />
1 tablespoon brown sugar <br />
16 oz. can tomato sauce <br />
2 cups water <br />
8 ounces (2 cups) elbow macaroni <br />
1 cup frozen corn <br />
1 4.5-oz can chopped green chiles <br />
2 tablespoons fresh cilantro, chopped <br />
2 cups shredded cheese (I used a mexican cheese blend) <br />
<br />
Heat the oil in a 12-inch non-stick skillet over medium heat. Add the ground beef, onion, chili powder, cumin and ½ teaspoon salt. Cook the ground beef until it is no longer pink, draining off any grease. Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12–15 minutes. Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.<br />
<br />
Source: Donna at <a href="http://mytastytreasures.blogspot.com/2009/10/skillet-chili-mac-with-corn-and-green.html">My Tasty Treasures</a>Delectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com12tag:blogger.com,1999:blog-9044023194140857505.post-64198609308927915552009-11-05T20:03:00.000-08:002009-11-05T20:03:49.481-08:00Sour Cream Pork Chops<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_4qLN-mm25lg/SvOeLA5KKSI/AAAAAAAAAUc/PtrUsX0ogo0/s1600-h/DSCN2691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sr="true" src="http://4.bp.blogspot.com/_4qLN-mm25lg/SvOeLA5KKSI/AAAAAAAAAUc/PtrUsX0ogo0/s320/DSCN2691.JPG" /></a><br />
</div>This is another meal that worked well for our new 'meal sharing' plan! It was actually the main course that I prepared to go with the rice casserole that I recently posted. I was able to brown these chops the night before and get everything ready to go so that I could pop them in the slow cooker before leaving for work and could come home to a hot, home-cooked dinner. They cook all day on low, but like any other meat in a slow cooker, they can easily dry out... so make sure that you don't skimp on the liquid. This is definitely a dish I will make again. They were tender and had a nice, rich flavor. Best of all, they passed the 'kid test'!<br />
<br />
<strong>Sour Cream Pork Chops</strong><br />
6 pork chops <br />
salt and pepper, to taste <br />
garlic powder, to taste <br />
1/2 cup all-purpose flour <br />
1 large onion, sliced 1/4 inch thick <br />
2 cubes chicken bouillon <br />
2 cups boiling water <br />
2 tablespoons all-purpose flour <br />
1 (8 ounce) container sour cream <br />
<br />
Season pork chops with salt, pepper, and garlic powder, and then dredge in 1/2 cup flour. In a skillet over medium heat, lightly brown chops in a small amount of oil. Place chops in slow cooker, and top with onion slices. Dissolve bouillon cubes in boiling water and pour over chops. Cover, and cook on low 7 to 8 hours. <br />
<br />
Preheat oven to 200 degrees. After the chops have cooked, transfer chops to the oven to keep warm. Be careful, the chops are so tender they will fall apart. In a small bowl, blend 2 tablespoons flour with the sour cream; mix into meat juices. Turn slow cooker to high for 15 to 30 minutes, or until sauce is slightly thickened. Serve sauce over pork chops. <br />
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Source: Allrecipes.comDelectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com7tag:blogger.com,1999:blog-9044023194140857505.post-18190401225432451272009-11-04T15:38:00.000-08:002009-11-04T15:38:44.499-08:00Rice Casserole and a New Idea!<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_4qLN-mm25lg/SvIIhrqzHCI/AAAAAAAAAUU/nUjnKNPOu1A/s1600-h/DSCN2696.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_4qLN-mm25lg/SvIIhrqzHCI/AAAAAAAAAUU/nUjnKNPOu1A/s320/DSCN2696.JPG" vr="true" /></a><br />
</div>My mother has raved about this recipe for years, but I didn't actually get a chance to try it until my sister made it for me last year. Shortly after my daughter was born, my sister made us a wonderful meal of lemon chicken and served it with this rice casserole. The flavors in this casserole define comfort food. The best thing about it is that it reheats beautifully-- so you can definitely make a big batch of it and then you'll have plenty to enjoy through the week. <br />
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Recently, my friend Christy and I started a 'meal sharing' plan. We found that we were both rushing each evening to attempt to prepare a meal for our families, and decided that it made much more sense to share the work-- and the rewards! :) We each prepare a dinner to share two nights a week-- picking the nights that fit best into our families schedule. She takes Mondays and Wednesdays and I take Tuesdays and Thursdays, then we each do our own weekend meals. By creating meals to share in this way, we are saving money and are able to enjoy the precious evening time with our kiddos before they fall asleep. It's also a great way to try some favorites from each of our recipe collections. This rice was a perfect side dish for my 'share meal' last night. I was able to prep and cook it the night before and all Christy had to do was reheat it for her family. Watch our blogs for other great meal share ideas coming up! We highly recommend trying a meal swap of your own! Partner up and enjoy your newly found time! <br />
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<strong>Rice Casserole</strong><br />
1 1/2 sticks margarine or butter<br />
1/2 pound very thin egg noodles<br />
2 cans condensed onion soup <br />
2 cans condensed chicken broth<br />
1 cup water<br />
2 cups minute rice<br />
1 can water chestnuts, sliced and drained<br />
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In a large skillet, brown the raw noodles in butter. Stir frequently. Add the remaining ingredients. Bake in a covered 3 quart casserole for 1 1/4 hours at 350 degrees.Delectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com12tag:blogger.com,1999:blog-9044023194140857505.post-17895776954860911352009-11-01T08:43:00.000-08:002009-11-01T08:43:02.459-08:00Hasselback Potatoes<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_4qLN-mm25lg/Su20_QOQkNI/AAAAAAAAAUM/RgPg6n9hSl4/s1600-h/DSCN2621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_4qLN-mm25lg/Su20_QOQkNI/AAAAAAAAAUM/RgPg6n9hSl4/s320/DSCN2621.JPG" vr="true" /></a><br />
</div><div class="separator" style="clear: both; text-align: justify;">Without knowing it, my sister and I both picked this recipe off of Pam's blog and made it on the exact same night! Scary, isn't it? When I saw that she posted hers this morning, I figured I had better post mine as well to keep on the same track! :) I'm sure this isn't the first, or the last time, that this has happened. These potatoes had such a wonderful flavor and were really fun to eat. I find that I am always making potatoes in the same way, and this gave me a great new option to throw in the mix. A couple of notes for making this one: 1.) Like my sister, I found that these took quite a bit longer than I had planned to get tender. Make sure you keep an eye on them, but do not remove them from the oven until the slices are tender enough for your taste. A few of my larger potatoes ended up a bit crunchy. 2.) A lot of times I will use minced garlic as a time saver. I had just purchased the new Pampered Chef garlic slicer so I decided to use that instead. I'm so glad I did! I don't think this is a recipe you can use the minced garlic shortcut with... it's well worth the added time to place fresh garlic in between the slices. If you are making the recipe for little ones, I would suggest just placing a few pieces of garlic in random slices instead of in between each as the recipe calls for. I LOVED it with the full amount of garlic, but I'm not sure my son would have eaten it with so much. 3.) Pam suggests placing a large serving spoon under your potato to keep from accidentally slicing all the way through the potato. This worked really well and saved quite a few potatoes for me!<br />
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</div><div class="separator" style="clear: both; text-align: justify;"><strong>Hasselback Potatoes</strong><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;">3 Russet potatoes<br />
</div><div class="separator" style="clear: both; text-align: justify;">Olive oil<br />
</div><div class="separator" style="clear: both; text-align: justify;">Sea salt and black pepper, to taste<br />
</div><div class="separator" style="clear: both; text-align: justify;">Dried basil, to taste<br />
</div><div class="separator" style="clear: both; text-align: justify;">Fresh garlic, sliced very thin<br />
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</div><div class="separator" style="clear: both; text-align: justify;">Preheat oven to 425 degrees. Wash all potatoes thoroughly. Place each potato on a large serving spoon before slicing. You don't want your cuts to go all the way through the bottom of the potato and the spoon catches your knife from doing so. Season each potato with the basil, salt and pepper. Place a thin slice of garlic in between each of your slices. Place your potatoes in a baking dish and drizzle with olive oil. Bake for 1 hour or until the potatoes are tender. (I found that mine needed closer to 1.5 hours.) As Pam suggested, I served mine with butter and sour cream. <br />
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</div><div class="separator" style="clear: both; text-align: justify;">Source: <a href="http://fortheloveofcooking-recipes.blogspot.com/2009/10/hasselback-potatoes.html">For the Love of Cooking</a> <br />
</div>Delectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com12tag:blogger.com,1999:blog-9044023194140857505.post-3642766758227069662009-10-26T19:25:00.000-07:002009-10-26T19:25:44.803-07:00Fall Cookie WinnerI apologize for the delay in getting this posted. I am so grateful to everyone who entered the Fall Cookie Giveaway on my SITS day. I've had so much fun reading all of the wonderful comments and look forward to visiting all of your blogs in the coming weeks! It has been a rough week for our family, so no new recipes today... but I did want to post the cookie winner as promised! I will be back very soon with some really great recipes to share!<br />
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So-- without further delay... the cookie winner is...<br />
<div style="text-align: center;"><em><span style="font-family: Verdana, sans-serif; font-size: large;">Brandi, at "From My Kitchen to Yours"</span></em><br />
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</div><div style="text-align: left;"><span style="font-family: inherit;">Brandi-- Congratulations! Please email me your mailing address at <a href="mailto:decadentdreamsbakery@yahoo.com">decadentdreamsbakery@yahoo.com</a> so we can get your cookies to you!</span><br />
</div>Delectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com9tag:blogger.com,1999:blog-9044023194140857505.post-90301246584608975242009-10-23T05:58:00.000-07:002009-10-23T05:58:19.041-07:00Pumpkin Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_4qLN-mm25lg/SuGjztkWk6I/AAAAAAAAAT8/OV9D36RfqfE/s1600-h/DSCN2615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_4qLN-mm25lg/SuGjztkWk6I/AAAAAAAAAT8/OV9D36RfqfE/s320/DSCN2615.JPG" vr="true" /></a><br />
</div>First and foremost, a sincere thank you to everyone who stopped by yesterday to make my SITS day so special! It might take me a little while, but I plan to be by to explore each of your blogs! The ones I have been to so far have been so much fun! I'll give everyone another day or so to get entered in our Fall Cookie Giveaway... and will announce the winner at some point over the weekend.<br />
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The fall season brings so many great 'comfort food' recipes to mind, and this one certainly falls into that category. When a good family friend forwarded this copy to me, she explained that it was coming to me in its original format, "complete with splatters". I *LOVE* the charm of this recipe image that floated its way into my inbox. Before I got married, my family threw me a bridal shower and asked for all of our friends and family to write down their favorite recipes on index cards to present to me at the shower. One of my very wise friends (who was also fully aware of my OCD) wrote me a note and encouraged me to resist the urge to re-type all of these recipes into a standard format. I laughed about it then. Now, as I flip through the cards and recognize the handwriting and care that went into each one, I cannot help but reminisce about many different experiences, situations, stories, and people. To me, this is what baking and cooking is all about. I look forward to one day passing along my box of recipe-filled index cards to my children, but not until I fill it with many of my own as well. I want my children to look back at my handwriting and remember the many memories that we are currently in the process of creating. Thanks, Eileen, for reminding me of that with your email! :) <br />
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<strong>Pumpkin Bread</strong><br />
1 1/3 cup sugar<br />
1/3 cup butter<br />
2 eggs<br />
1 cup pumpkin<br />
1 2/3 cups flour<br />
1/4 teaspoon cloves<br />
1/4 teaspoon cinnamon<br />
1/2 teaspoon salt<br />
1/4 teaspoon baking powder<br />
1 teaspoon baking soda<br />
1/3 cup water<br />
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Mix all of the ingredients in order. Prepare a loaf pan and pour batter in evenly. Bake at 350 degrees for 1.5 hours (check your bread for doneness at 1 hour, 15 minutes.<br />
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Source: Eileen PattersonDelectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com29tag:blogger.com,1999:blog-9044023194140857505.post-87868990097562031272009-10-22T19:19:00.000-07:002009-10-22T04:12:04.874-07:00It's SITS Day!I couldn't be more excited about being the Featured Blogger for SITS today! For those of you visiting for the first time, welcome to Delectable Dining! I have been blogging for about a year, but have been cooking and baking for as far back as I can remember. I'm thrilled to have this outlet to share my passion with others!<img id="BLOGGER_PHOTO_ID_5394504699267836610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 218px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_4qLN-mm25lg/St0hcVMI6sI/AAAAAAAAATs/ZTKsu_KOAsc/s320/FamPic.jpg" border="0" />My primary role in life is to take care of my family. I have been happily married to my best friend for the last four years, but just celebrated our tenth year together. I am the proud mother of a three-year-old boy and a nine-month-old girl. Being their mommy has been one of the most rewarding elements of my life and I look forward to every moment that I spend with them, watching them grow. I also work as a first grade teacher and keep myself very busy in this position. It is such a rewarding career and I love to watch the excitement on my students' faces as they gain confidence in their abilities! Life is good!<br /><br />To introduce you to some of my favorites, I have chosen the following blog posts to share some of my favorite creations! If you check out my index on the right side of the page, you can find different categories of foods and desserts to try for yourself. Now that I am back at work full time, I find the "Weeknight Cooking" recipes to be especially helpful!<br /><br /><p><a href="http://delectabledining09.blogspot.com/2009/06/best-chocolate-chip-cookies.html">The BEST chocolate chip cookies!</a><br /></p><p><a href="http://delectabledining09.blogspot.com/2009/05/cookbook-review-artisan-bread-in-five.html">Artisan Bread in Five Minutes a Day Cookbook Review</a><br /></p><p><a href="http://delectabledining09.blogspot.com/2009/06/chocolate-glazed-cherry-turnovers.html">Special Occasion Breakfasts: Chocolate Glazed Cherry Turnovers</a><br /><br />And now... in honor of SITS Day... a GIVEAWAY! :)</p><img id="BLOGGER_PHOTO_ID_5394508288743926930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 306px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_4qLN-mm25lg/St0ktRB7bJI/AAAAAAAAAT0/FgGzPRfq3gM/s320/cookie.jpg" border="0" />While I was home on a maternity leave last year, my good friend, <a href="http://christyskitchencreations.blogspot.com/">Christy</a>, and I started an in-home bakery specializing in customized, hand-painted sugar cookies and other unique treats. We have had so much fun within this creative outlet and enjoy sharing our love for baking with each other! As a special thank you for visiting today, we're having a cookie giveaway to celebrate! We're offering a 7 cookie assortment of fall cookies and we'll ship anywhere in the continental U.S.! You can earn one entry by leaving a comment to this post and can receive another entry if you sign up to follow my blog. (Current followers, you definitely qualify for the second entry as well!) If you have any questions about ordering cookies, please feel free to contact us at: <a href="mailto:decadentdreamsbakery@yahoo.com">decadentdreamsbakery@yahoo.com</a>.<br /><br /><p>Thanks for visiting today! :)</p>Delectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com262tag:blogger.com,1999:blog-9044023194140857505.post-56334431849740349812009-10-19T18:48:00.000-07:002009-10-19T19:06:43.570-07:00Cranberry Chicken<a href="http://3.bp.blogspot.com/_4qLN-mm25lg/St0XWes2MpI/AAAAAAAAATM/6y9CLAdxZKs/s1600-h/DSCN2574.JPG"><img id="BLOGGER_PHOTO_ID_5394493603625448082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_4qLN-mm25lg/St0XWes2MpI/AAAAAAAAATM/6y9CLAdxZKs/s320/DSCN2574.JPG" border="0" /></a> Contrary to popular belief, I am still among the living! :) I so miss my blogging friends, but haven't been able to find the time to update this site as much as I'd like. I've still been cooking and baking a ton and hope to be able to get more of the recipes posted! In the meantime, I've been keeping an eye on all of your blogs and have been keeping quite a list of recipes I'd love to try. <br /><br />Fall is one of my favorite seasons, and I especially love some of the traditional foods associated with the season. To me, fall is all about comfort foods-- and this is one of them! My grandmother used to make this chicken dish and just the smell of it baking brought back so many memories. It's a great classic dish that people of all ages love. Best of all, it is one that you can easily keep ingredients on hand for. I've eaten it many times, but this is the first time that I have actually made it myself. It was so easy that I can definitely see it worked into our normal rotation.<br /><br />Again, I apologize for my absence and promise to share many great recipes in the months to come!<br /><br /><strong>Cranberry Chicken</strong><br />Assorted chicken pieces<br />1 envelope dry onion soup mix<br />1 bottle french salad dressing<br />1 can whole cranberries<br />salt and pepper to taste<br /><br />Wash chicken pieces and place in a 9 x 13 glass dish. Season with salt and pepper. Sprinkle one envelope of dry onion soup mix evenly over the chicken. Carefully, spread the salad dressing evenly over the chicken. Follow with the cranberries, spooned over the dressing. Cover with foil and bake at 400 degrees for 1 hour, 15 minutes. Uncover and brown for another 15 minutes.Delectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com20tag:blogger.com,1999:blog-9044023194140857505.post-37435233637985988142009-09-07T19:33:00.000-07:002009-09-07T19:41:27.727-07:00Happy Birthday!<a href="http://3.bp.blogspot.com/_4qLN-mm25lg/SqXD3tXRPgI/AAAAAAAAATE/3pjOZF8wdBM/s1600-h/DSCN2388.JPG"><img id="BLOGGER_PHOTO_ID_5378920691801341442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_4qLN-mm25lg/SqXD3tXRPgI/AAAAAAAAATE/3pjOZF8wdBM/s320/DSCN2388.JPG" border="0" /></a><br /><div>I've been a bad blogger, but I have a good excuse! My little boy celebrated his third birthday last weekend. I can't even believe that he is already that old!! He's been a bit of a "Mickey Mouse" addict lately, so we had our very own clubhouse party. I had to post a picture of the cake that <a href="http://christyskitchencreations.blogspot.com/">Christy</a> and I made... but I promise to have a new recipe up soon! Hope everyone is doing well!</div>Delectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com21tag:blogger.com,1999:blog-9044023194140857505.post-82941775953258768522009-08-20T18:20:00.000-07:002009-08-20T18:35:54.696-07:00Blueberry Pancakes<a href="http://1.bp.blogspot.com/_4qLN-mm25lg/So33FJiRi0I/AAAAAAAAAS8/krG1GNvRm5E/s1600-h/DSCN2297.JPG"><img id="BLOGGER_PHOTO_ID_5372221598353951554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_4qLN-mm25lg/So33FJiRi0I/AAAAAAAAAS8/krG1GNvRm5E/s320/DSCN2297.JPG" border="0" /></a> The kids are in bed, my lesson plans are done, papers are half-way graded, and I needed a blogging break! I missed my blogging buddies! :) <br /><br />One of the hardest things about going back to work full time is that I now miss out on morning cuddle time. Luckily, both of my little ones are big cuddlers and we would start every morning cuddling up, having a nice breakfast together, and starting our day. In my effort to be an optimist, I've decided that we will just have to make the most of our lazy weekend mornings. I saw this recipe on allrecipes.com and decided that it would be a great variation on our normal pancakes. It didn't hurt that blueberries were on sale and I had a pint ready to go in the fridge. I will warn that it does take a little bit of planning ahead as the batter needs to sit for about an hour before the pancakes are made. The final product was light and fluffy, and well worth the wait!<br /><br /><strong>Blueberry Pancakes</strong><br />1 1/4 cups all-purpose flour<br />1/2 teaspoon salt<br />1 tablespoon baking powder<br />1 1/4 teaspoons white sugar<br />1 egg<br />1 cup milk<br />1/2 tablespoon butter, melted<br />1/2 cup fresh blueberries, plus more for serving<br /><br /><br />In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. <br /><br />Source: <a href="http://www.allrecipes.com/">www.allrecipes.com</a>Delectable Dininghttp://www.blogger.com/profile/10792706080436291000noreply@blogger.com13