tag:blogger.com,1999:blog-15094755458961519312024-03-12T21:32:56.749-07:00Conejita CooksUnknownnoreply@blogger.comBlogger19125tag:blogger.com,1999:blog-1509475545896151931.post-26101333328301344132011-04-30T13:19:00.000-07:002011-04-30T13:19:48.147-07:00Tonight's MenuTonight we are having:<br />
<br />
<ul><li><a href="http://thepioneerwoman.com/cooking/2008/10/whiskey-glazed-carrots-major-league-yum/">Whiskey-Glazed Carrots </a></li>
<li>Tomato and Cucumber Salad (halved cherry tomatoes, chopped cucumber and a little bit of onion marinated in homemade italian dressing)</li>
<li>Potatoes (either roasted or mashed...haven't decided yet)</li>
<li>Smoked Baby Back Ribs - 3 varieties: Asian, Smoky Barbeque, and Spicy</li>
<li>Smoked Pork Tenderloin</li>
</ul><div>Gonna be yummy! I can't wait!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1509475545896151931.post-36821103330418616842011-04-29T17:55:00.000-07:002011-04-29T17:55:17.620-07:00Easter Cookies<div class="separator" style="clear: both; text-align: left;">Just wanted to share a picture of the cookies I made for Easter...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-YSYZvcRTfmM/TbYt19UVHDI/AAAAAAAAHNg/Ttp_X1C2RlY/s1600/DSC03006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-YSYZvcRTfmM/TbYt19UVHDI/AAAAAAAAHNg/Ttp_X1C2RlY/s640/DSC03006.JPG" width="640" /></a></div><br />
I took them to the Easter event for kids where I also volunteered my mad skills as a face painter and got to put joy on the faces of little kids like the one in the picture below...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-s-XDqlwp9MU/TbYt9q7LS8I/AAAAAAAAHOs/PgR32eTwnjY/s1600/DSC03015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-s-XDqlwp9MU/TbYt9q7LS8I/AAAAAAAAHOs/PgR32eTwnjY/s640/DSC03015.JPG" width="640" /></a></div><br />
Doesn't he look miserable? Don't worry...I do think he was really happy to have his face painted...just maybe not so happy about having to sit still for so long and not being able to touch it until it was dry. He's also just very shy.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1509475545896151931.post-54966490702988737802011-04-25T20:56:00.000-07:002011-04-26T17:44:53.900-07:00Do you like Tuna?Steaks that is...not the canned stuff in water...<br />
<br />
When Husband and I were dating we ate dinner together a lot - I was in school in the evenings for the entire time we were dating pretty much so the nights I had off, we often hung out at his apartment - he would cook dinner while I worked on homework and then we would watch a movie. At some point we made the decision to try to eat "healthier". To us this meant vegetarian or fish at least one night a week. Neither of us had really cooked fish before so we consulted with Husband's brother, Nick, who is a chef (currently Executive Sous Chef at <a href="http://www.reata.net/">Reata</a> in Fort Worth - visit the restaurant if you're ever there - get the buffalo steak...yum!). He gave us a great recipe for Tuna Steaks that has never failed (even with the modifications we've made just based on what we had on hand).<br />
<br />
Living in Honduras, we don't always get the freshest seafood (unless you go to the coast). We buy most of our meat at PriceSmart - the Costco/Sam's type warehouse store. Generally you know it is stored correctly and of good quality - not that I'm saying the other grocery store's meats aren't - just that I know PriceSmart's are. Even at PriceSmart you have to be careful - I'm not sure they monitor the meats once they put them in the cases so it's always smart to check and buy the meat that was put out most recently. Fish especially - with the tuna it starts to look gray and you know that then you definitely don't want to buy it. We try to buy it the day it was put out - if we can get it still fully frozen that's what we do. When we do find the Tuna frozen we always buy it...it's a nice treat.<br />
<br />
So here's the what you need....<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-y_65tfRK1xM/TbYuCN-2ApI/AAAAAAAAHPY/as-VRU0ig1Q/s1600/DSC03020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-y_65tfRK1xM/TbYuCN-2ApI/AAAAAAAAHPY/as-VRU0ig1Q/s640/DSC03020.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Soy Sauce, Rice Vinegar, Honey, Sesame Oil and Red Pepper Flakes </div><div class="separator" style="clear: both; text-align: center;">(and Tuna Steaks of course...plus salt and pepper)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>First you'll want to salt and pepper your Tuna Steaks...then sear both sides - basically to whatever done-ness you prefer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-2Y23aj0GQTI/TbYuMovE6HI/AAAAAAAAHRI/vXewKU0qHrE/s1600/DSC03033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-2Y23aj0GQTI/TbYuMovE6HI/AAAAAAAAHRI/vXewKU0qHrE/s640/DSC03033.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">(Do you like our grill pan? My sister bought it for Husband for Christmas)</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Then you'll need to remove them to a plate for a few minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-giTjAx4X52U/TbYuOsX0PiI/AAAAAAAAHRY/ThTwKn9gNBo/s1600/DSC03035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-giTjAx4X52U/TbYuOsX0PiI/AAAAAAAAHRY/ThTwKn9gNBo/s640/DSC03035.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Pretty nice grill marks, right? This is a little more done than we usually like our tuna...but since when we buy it frozen we prefer to cook it a little more.<br />
<br />
So next you'll mix all the glaze ingredients together and pour them in the pan...let it thicken up a little then put the Tuna back in for about 30 seconds per side.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8G80oYNJQu8/TbYuQZI552I/AAAAAAAAHRs/ECY0w-PrymM/s1600/DSC03037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-8G80oYNJQu8/TbYuQZI552I/AAAAAAAAHRs/ECY0w-PrymM/s640/DSC03037.JPG" width="640" /></a></div><br />
We've done this before in a regular skillet, and I really think it works a little better because generally a skillet is smaller so it the glaze is where the tuna is and only where the tuna is (this means more glaze on the tuna and the glaze is so yummy!)<br />
<br />
We eat ours with Wasabi - it's a good match (sorry about the dark picture - it gets dark at like 6:00 here).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VWzL66TTwJY/TbYuTx6SKCI/AAAAAAAAHSM/V43coYWDzwc/s1600/DSC03041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-VWzL66TTwJY/TbYuTx6SKCI/AAAAAAAAHSM/V43coYWDzwc/s640/DSC03041.JPG" width="640" /></a></div><br />
Here's the recipe! Enjoy!<br />
<br />
<b>Nick's Asian Glazed Tuna Steaks</b><br />
(measurements are approximate - adjust to taste)<br />
<br />
1 t. Sesame Oil<br />
2 T. Soy Sauce<br />
1 T. Rice Vinegar<br />
1 T. Honey<br />
Red Pepper Flakes<br />
Tuna Steaks<br />
<br />
Mix the glaze ingredients together.<br />
Sear Tuna Steaks to desired done-ness. Remove to a plate.<br />
Pour glaze into hot pan and let thicken.<br />
Return Tuna Steaks to pan and cook for 30 seconds per side.<br />
<br />
Serve with Wasabi.<br />
<br />
<br />
Note about Wine Pairing: We drank Joseph Faiveley Bourgogne Passetoutgrains 2008 which is a red Burgandy wine from France. For seared tuna, a Pinot Noir is recommended and this was as close as we could get! For spicy tuna (which this could qualify), they recommend a Pinot Grigio. Husband thinks that a sweet Reisling would work pretty well too.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1509475545896151931.post-74531475409458556812011-03-23T20:37:00.000-07:002011-03-23T20:37:38.417-07:00Comfort FoodTonight, Husband and I made Kung Pao Chicken - from a packet. My mom bought me some and sent them home with me when I went to visit them a while back. Kung Pao is one of my family's favorite dishes...it was a normal rotation and all of us knew how to make it (follow the directions on the package, duh!). For me, it is definitely comfort food. So much so that I had seconds (I definitely didn't need seconds).<br />
<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">What is comfort food to you? To me it's pretty much anything that is comfortable to eat...anything that I crave because it is familiar...</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><br />
My top 5 comfort foods (in no particular order) are:<br />
<br />
<ol><li>Cajun bean soup with sausage</li>
<li>Kung Pao Chicken</li>
<li>My mom's chili</li>
<li>Hot and Sour Soup</li>
<li>Pho</li>
</ol><div>Yes, I do realize that 4 of the 5 are soup or soup-like, but I don't care...I <i>love </i>soup. Soup is comfort. Comfort is soup.</div><div><br />
</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1509475545896151931.post-34183905691501494092011-03-06T18:31:00.000-08:002011-03-06T18:31:03.337-08:00Sorry! Well...not really that sorryI'm sorry I have been absent but Husband and I took a sudden trip to Buenos Aires for 3 weeks and just returned tonight! So - sorry about the absence but we were having fun! Soon I will post about some of the yummy food we ate while we were there!<br />
<br />
But for now this will have to do...Before I left I made some Valentine's cookies and truffles to sell...here are some pics!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"> <img border="0" height="150" src="https://lh6.googleusercontent.com/-Cwfz7eWxuwE/TVmSeelPx9I/AAAAAAAADoI/ol0UMtcHuxY/s200/IMGP2144.JPG" width="200" /> <a href="https://lh5.googleusercontent.com/-nXj-y-g--kw/TVmSfoKlhKI/AAAAAAAADoQ/emHIz9nPymU/s1600/IMGP2146.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://lh5.googleusercontent.com/-nXj-y-g--kw/TVmSfoKlhKI/AAAAAAAADoQ/emHIz9nPymU/s200/IMGP2146.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-I9EROGmiEiU/TVmSiHN2I_I/AAAAAAAADog/dRSErYWFwBA/s1600/IMGP2150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://lh4.googleusercontent.com/-I9EROGmiEiU/TVmSiHN2I_I/AAAAAAAADog/dRSErYWFwBA/s200/IMGP2150.JPG" width="200" /></a><a href="https://lh6.googleusercontent.com/-X_h7PjLd-nQ/TVmSij1msFI/AAAAAAAADok/_qziey9UlDA/s1600/IMGP2151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://lh6.googleusercontent.com/-X_h7PjLd-nQ/TVmSij1msFI/AAAAAAAADok/_qziey9UlDA/s200/IMGP2151.JPG" width="200" /></a> </div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1509475545896151931.post-89485277833815510752011-02-07T20:01:00.000-08:002011-02-07T20:01:24.779-08:00Dinner RecommendationI didn't take a picture of what I made tonight because my camera battery is dead - but I wanted to recommend it.<div><br />
</div><div>You can find the recipe we based our dinner on here: <a href="http://www.foodnetwork.com/recipes/dan-smith-and-steve-mcdonagh/balsamic-glazed-chicken-breast-recipe/index.html">Balsamic Glazed Chicken Breast</a> on FoodNetwork.com.</div><div><br />
</div><div>We only made it for two so for the balsamic vinegar and wine we used 1/6th of the recipe...but we used fresh heirloom tomatoes from our friends' garden and red onion instead of yellow (spanish) onion (because it's what we had). We also added 1/3 of a yellow bell pepper and a few chopped Kalamata olives. Next time if we plan for it, I think adding mushrooms would be good too!</div><div><br />
</div><div>I would give it a 5 star rating but make a couple suggestions: 1) Sear well or bake a longer than 10 minutes and 2) Serve with bread to soak up the yummy juices (husband soaked the juices out of the serving dish with a roll after we had dessert because they were so good). </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1509475545896151931.post-78048684127148839672011-01-11T17:55:00.000-08:002011-01-11T17:55:54.531-08:00What are we cooking?Shockingly, Husband and I actually thought about dinner for this week...or at least part of the week. Most of our cooking tends to be whatever we happen to throw together when we get hungry. Sometimes I'm good and actually do a bit of menu planning. This week we planned two meals (go us!).<br />
<br />
Our throw together dinners tend to be relatively simple. Last night we made a simple pasta with onion, garlic, zucchini, green bell pepper, mushrooms, and kalamata olives with white wine, butter and lemon juice. We tossed the pasta with olive oil, parmesan cheese, and what I think was lemon basil (a random basil that grew from the seeds my friend planted) before adding the veggies. After tossing with the veggies we served it up and topped it with a little more parmesan, some cracked black pepper, and a few red pepper flakes. Simple and yummy - and all stuff we had on hand.<br />
<br />
Tonight we made lasagna (it's in the oven right now). We've had some Spicy Italian Sausage in our freezer for a couple months and wanted to use it before it gets freezer burn. We had planned to make it in November or December - but that didn't happen. So yesterday we took the meat out of the freezer to defrost in the fridge - forcing us to use it this week! I made sure to buy all the cheeses we needed as well as sauce when I went shopping yesterday - and we already had veggies to put in it.<br />
<br />
Tomorrow or Thursday I plan to make soup - either chicken tortilla or chicken and rice - I haven't decided yet. I originally was planning to make chicken and rice - but then Pioneer Woman posted chicken tortilla soup yesterday and it made me crave it. I have what I need to make either one so it depends on what I'm in the mood for I suppose.<br />
<br />
The reason I say tomorrow or Thursday on the last one is because Husband informed me that we may be doing a leftovers exchange with some friends of ours for dinner tomorrow...so we'll see.<br />
<br />
Lasagna should be done soon which is good since writing about all this food is making me hungry!<br />
<br />
Happy eating!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1509475545896151931.post-6294370686545686752010-12-27T19:26:00.000-08:002010-12-27T19:26:39.436-08:00Merry Christmas!Guess what I got for Christmas!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.williams-sonoma.com/wsimgs/rk/images/dp/wcm/201038/0039/img69m.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://www.williams-sonoma.com/wsimgs/rk/images/dp/wcm/201038/0039/img69m.jpg" width="512" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Woohoo!<br />
<br />
Plus I got the meat grinder attachment...do you know what that means???<br />
<br />
It means I will no longer be subject to the shortage of Italian Sausage in Honduras (we've found it once in the 9 months we've been here) because I can make my own! Again - Woohoo!!!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1509475545896151931.post-53733273637396093252010-12-23T09:14:00.000-08:002010-12-23T09:14:21.015-08:00Lingerie Shower Bra and Panty CookiesHow fun are these!?!?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikMKn3u-Q6yQVY3cbNJnJxKWy1iCrquvug-KfoHUJqnjacG6bd4pyX7rD63aasYrM8Ja2jt2dITqdblvceSzGWy3NNH99_GefXl0UJJpNxvx6ZEQyWHZWgEj-IkC7CNDh5k8xWa_eHXFs/s1600/DSC01920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikMKn3u-Q6yQVY3cbNJnJxKWy1iCrquvug-KfoHUJqnjacG6bd4pyX7rD63aasYrM8Ja2jt2dITqdblvceSzGWy3NNH99_GefXl0UJJpNxvx6ZEQyWHZWgEj-IkC7CNDh5k8xWa_eHXFs/s640/DSC01920.JPG" width="640" /></a></div><br />
We threw a surprise lingerie shower for my sister who got married this weekend so I made these cute cookies! They really are so easy - you just use heart cookie cutters. I used two different sizes because in our family, the butt is bigger than the boobs (proportionally speaking). For the boobs I cut off the pointy end of the heart (the first batch I cut it off after baking - the rest I cut off before baking and it worked out much better.<br />
<br />
For these I used Bridget at <a href="http://bakeat350.blogspot.com/">Bake at 350</a>'s recipe for the <a href="http://bakeat350.blogspot.com/2008/04/taste-of-yellow-yellow-rose-sugar.html">cookies</a> and <a href="http://bakeat350.blogspot.com/2010/01/royal-icing-102-or-201-or-whatever.html">royal icing</a>. I just recently discovered her website and I'm already in love. Her directions for royal icing are so easy to follow there's no way it can't come out right if you follow her directions.<br />
<br />
I can't wait to make these again!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1509475545896151931.post-21876905545688785992010-12-23T07:17:00.000-08:002010-12-23T07:17:31.752-08:00Snowflake CookiesI love that Christmas gives you an excuse to bake! I made these cookies for a Christmas party that one of husband's bosses had a couple weeks ago. They were a big hit!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Of5NL4ctaKs/TRNj5KIiE0I/AAAAAAAACBE/1AMHoc0xp1w/s1600/DSC01776.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/_Of5NL4ctaKs/TRNj5KIiE0I/AAAAAAAACBE/1AMHoc0xp1w/s640/DSC01776.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Please ignore the ugly ones...I do not claim to be talented in an artistic way...<br />
<br />
I used Alton Brown's recipe for <a href="http://www.foodnetwork.com/recipes/alton-brown/sugar-cookies-recipe/index.html">Sugar Cookies</a> and Martha Stewart's recipe for <a href="http://www.marthastewart.com/recipe/royal-icing-for-sugar-cookies">Royal Icing</a>.<br />
<br />
I think they turned out OK for a first try...I made other cookies while I was visiting Texas for my sister's wedding - I'll post those soon with links to the recipes...I think they turned out better looking - I used different recipes and the consistency of the icing was easier to work with.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1509475545896151931.post-41749545695300485742010-11-28T09:38:00.000-08:002010-11-28T09:47:48.334-08:00My Dad's Turkey GravyThis was a huge hit at our Thanksgiving dinner - and I am so thankful that we have tons of leftovers!<br />
<br />
You have to start out really early by making the Giblet Broth (I know the giblets freak some people out but trust me - it's fantastic when you do it this way).<br />
<br />
<b>Giblet Broth</b><br />
<br />
Giblets from Turkey<br />
1 c. Carrot<br />
1 c. Celery<br />
1-1/2 c. Onion<br />
30-40 peppercorns<br />
<br />
Put everything in a bot and cover with water (~8 c.)<br />
Simmer all day<br />
When broth is ready, strain through mesh strainer.<br />
Discard gizzard, and dice liver and soft parts of kidneys.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Of5NL4ctaKs/TPFbd6qlq_I/AAAAAAAAB40/4s3nZJsjWUc/s1600/DSC01681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/_Of5NL4ctaKs/TPFbd6qlq_I/AAAAAAAAB40/4s3nZJsjWUc/s640/DSC01681.JPG" width="640" /></a></div><br />
<br />
<b>Dad's Turkey Gravy</b><br />
<b><br />
</b><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Giblet Broth</div>Turkey Drippings<br />
Diced Giblets (if desired)<br />
12-14 T. Oil (get oil on top of giblet broth and turkey drippings)<br />
12-14 T. Flour<br />
1/2 c. White Wine<br />
4 oz. Heavy Cream<br />
Salt and Pepper<br />
<br />
Begin by making roux.<br />
Heat 12-14 T. oil in pan.<br />
Add flour until mixture reaches paste consistency.<br />
Heat until just starting to brown then set aside.<br />
<br />
Combine giblet broth and turkey drippings to get 7-8 c. total liquid (if you need more, just add some chicken broth).<br />
Bring to a boil.<br />
Add half of the roux, whisking strongly.<br />
Add more roux until desired thickness is achieved.<br />
Add white wine and heavy cream.<br />
Salt and Pepper to taste.<br />
Add diced giblets at end if desired.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Of5NL4ctaKs/TPFbqsXOaoI/AAAAAAAAB5k/SWErXkQUnPk/s1600/DSC01693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/_Of5NL4ctaKs/TPFbqsXOaoI/AAAAAAAAB5k/SWErXkQUnPk/s640/DSC01693.JPG" width="640" /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1509475545896151931.post-92037303713080141382010-11-28T09:23:00.000-08:002010-11-28T19:24:27.374-08:00My Mom's Stuffing<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Probably my favorite part of Thanksgiving is the stuffing...it's so moist and flavorful.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>My Mom's Stuffing</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3/4 c. Minced Onion</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1-1/2 c. Chopped Celery</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 c. Butter</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">9 c. Soft Bread Cubes (I used regular wheat sandwich bread)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 t. Salt</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1-1/2 t. Crushed Sage Leaves (I used ground sage because that's what I could find)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 t. Dried Thyme Leaves</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1/2 t. Black Pepper</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Saute onion and celery in butter until tender.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Stir in about 1/3 of bread cubes.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Turn into deep bowl.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Add remaining ingredients and toss.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Stuff turkey or put in buttered casserole just before roasting.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_Of5NL4ctaKs/TPFbeyIB5gI/AAAAAAAAB44/FcFZm_oPYkQ/s1600/DSC01682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/_Of5NL4ctaKs/TPFbeyIB5gI/AAAAAAAAB44/FcFZm_oPYkQ/s640/DSC01682.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Before stuffing in Turkey</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Of5NL4ctaKs/TPFbjk_ZiPI/AAAAAAAAB5M/boMhlL-bucU/s1600/DSC01687.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/_Of5NL4ctaKs/TPFbjk_ZiPI/AAAAAAAAB5M/boMhlL-bucU/s640/DSC01687.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Stuffed Turkey</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Of5NL4ctaKs/TPFb37iWHHI/AAAAAAAAB6Q/kgy5lIua6ak/s1600/DSC01709.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/_Of5NL4ctaKs/TPFb37iWHHI/AAAAAAAAB6Q/kgy5lIua6ak/s640/DSC01709.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Fabulous Finished Stuffing</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1509475545896151931.post-22783581007812540402010-11-28T09:22:00.000-08:002010-11-28T19:25:06.774-08:00Happy Thanksgiving!I know Thanksgiving is over but between the cooking, eating and enjoying time with our friends, I didn't have a chance to post about my Thanksgiving cooking! Get ready for some awesome Thankgiving recipes! I'll be posting them each in separate posts so they're easier to find later.<br />
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We spent Thanksgiving with many of our friends and everyone contributed to the meal making it absolutely fabulous!<br />
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</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Of5NL4ctaKs/TPFcEdRu26I/AAAAAAAAB7A/LszhW6bI_V4/s1600/DSC01720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/_Of5NL4ctaKs/TPFcEdRu26I/AAAAAAAAB7A/LszhW6bI_V4/s640/DSC01720.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Half of our spread</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Of5NL4ctaKs/TPFbtgEOQZI/AAAAAAAAB5w/M_ftWXk98aQ/s1600/DSC01700.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/_Of5NL4ctaKs/TPFbtgEOQZI/AAAAAAAAB5w/M_ftWXk98aQ/s640/DSC01700.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;">Husband carving the Turkey</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Of5NL4ctaKs/TPFbuz_bhvI/AAAAAAAAB50/bBJDbd5yfR0/s1600/DSC01702.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/_Of5NL4ctaKs/TPFbuz_bhvI/AAAAAAAAB50/bBJDbd5yfR0/s640/DSC01702.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Trevor and Raj hanging out before dinner</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Of5NL4ctaKs/TPFb2Q3IahI/AAAAAAAAB6M/1My9INd-uxA/s1600/DSC01708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/_Of5NL4ctaKs/TPFb2Q3IahI/AAAAAAAAB6M/1My9INd-uxA/s640/DSC01708.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Christie making Mashed Potatoes</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_Of5NL4ctaKs/TPFcNX6JMuI/AAAAAAAAB7c/vgZzYsSJb_w/s1600/DSC01727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/_Of5NL4ctaKs/TPFcNX6JMuI/AAAAAAAAB7c/vgZzYsSJb_w/s640/DSC01727.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Hanging out outside after dinner</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Of5NL4ctaKs/TPFcgXyJt1I/AAAAAAAAB8k/6APimhTRDEQ/s1600/DSC01751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/_Of5NL4ctaKs/TPFcgXyJt1I/AAAAAAAAB8k/6APimhTRDEQ/s640/DSC01751.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;">Rock Band after Dessert</div><br />
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</b>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1509475545896151931.post-34156149358750640372010-11-20T06:35:00.000-08:002010-11-20T06:35:25.427-08:00ThanksgivingSo...for Thanksgiving I will be making...<br />
<br />
Stuffing (my mom's recipe)<br />
Gravy (my dad's recipe)<br />
Sweet Potatoes with Marshmallows (classic)<br />
Macaroni and Cheese (<a href="http://thepioneerwoman.com/cooking/2009/12/fancy-macaroni/">Pioneer Woman recipe</a>)<br />
Pecan Pie (<a href="http://thepioneerwoman.com/cooking/2010/10/the-pie-thatll-make-you-cry/">Pioneer Woman recipe</a>)<br />
Vanilla Ice Cream (in my ice cream maker)<br />
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Husband is going to make...<br />
<br />
Deviled Eggs (his mom's recipe)<br />
Dressing (his mom's recipe)<br />
and maybe...Green Bean Casserole<br />
<br />
So excited for our first Thanksgiving!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1509475545896151931.post-86241921570510755822010-11-15T14:11:00.000-08:002010-11-15T14:11:39.110-08:00The family that cooks together....<div style="text-align: left;">Eats really good food...</div><br />
When my husband and I first started dating, my idea of cooking was Hamburger Helper. It was kind of pathetic. For most of our relationship, I have been the one to chop the veggies and meat while he actually did all the cooking.<br />
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Now, I do most of the cooking, but on occasion, we work together to make something new and fun.<br />
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Thursday was a holiday so we got to go shopping together to buy for our meal that night. We had been planning for a while to make Behari Kabobs. Husband had them at a restaurant in Houston one time and so when we saw a mix at one of the Indo/Pak grocery stores we like in Dallas, of course we had to buy it. I had purchased a Papaya at the outdoor market the week before, so all we really needed was beef.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Of5NL4ctaKs/TOGp4CeWfKI/AAAAAAAAA20/sh6P_vb2pWI/s1600/DSC01670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/_Of5NL4ctaKs/TOGp4CeWfKI/AAAAAAAAA20/sh6P_vb2pWI/s640/DSC01670.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>You begin by browning onions until crisp...and they mean <u>crisp</u>! After they are crisp you crush them so you have basically onion flakes.<br />
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After the onions are browned and crushed, you'll need to cut open your papaya and get 6 tablespoons of mashed papaya. I just scooped out 6 tablespoons of papaya and mashed it with a fork...worked perfectly!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Of5NL4ctaKs/TOGpuFK6cYI/AAAAAAAAA2U/kdvPg_iuF_A/s1600/DSC01658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/_Of5NL4ctaKs/TOGpuFK6cYI/AAAAAAAAA2U/kdvPg_iuF_A/s640/DSC01658.JPG" width="640" /></a></div><br />
Then put all the ingredients - onions, papaya, and spice mix - into a bowl and mix together then add the meat and let marinade in your fridge for 2-3 hours.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Of5NL4ctaKs/TOGp6b1bq8I/AAAAAAAAA28/loVqV9m-bQU/s1600/DSC01672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/_Of5NL4ctaKs/TOGp6b1bq8I/AAAAAAAAA28/loVqV9m-bQU/s640/DSC01672.JPG" width="640" /></a></div><br />
Sorry the picture is a bit blurry. So after that put the meat on skewers and cook it on a *charcoal* grill (charcoal is really the only kind of grill we condone in our house...gas grilling just doesn't provide the same flavor).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_Of5NL4ctaKs/TOGp8wrNreI/AAAAAAAAA3E/yTyyF6uQrUg/s1600/DSC01674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/_Of5NL4ctaKs/TOGp8wrNreI/AAAAAAAAA3E/yTyyF6uQrUg/s640/DSC01674.JPG" width="640" /></a></div><br />
Looks yummy already right? Cook to your desired done-ness...ours got a little over-done b/c we were waiting on rice and didn't want the meat to get cold.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_Of5NL4ctaKs/TOGp-8NbN3I/AAAAAAAAA3M/MUGLHliu7n0/s1600/DSC01676.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/_Of5NL4ctaKs/TOGp-8NbN3I/AAAAAAAAA3M/MUGLHliu7n0/s640/DSC01676.JPG" width="640" /></a></div><br />
We forgot to take a picture of the plate until we were already eating. Sorry! (But only sort of - I was glad to be eating already). We ate it with Jasmine rice and some diced fresh tomato and cilantro. The flavors complimented the kabobs perfectly.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1509475545896151931.post-80985625535873177182010-11-03T15:53:00.000-07:002010-11-03T15:53:38.911-07:00What had happened was...See...the thing is...it's just...okay...I'm sorry...really there is no excuse...I have cooked since my last post - though not fried pickles - I just haven't taken the time to write (or take pictures of the things I've made)...but if it makes you feel any better, I was on vacation for two weeks in the middle of last month.<br />
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So...the pickles...oh the pickles...the pickles will have to wait...it's very sad...but we have a formal event to go to in November...and so we are on a 'healthier eating' kick until then.<br />
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Anyways...until I actually get back on the ball and show you what I'm cooking (maybe I will tonight...Ahi Tuna steaks anyone?)...I'd like to ask a questions of all (4) of you...<br />
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What are you making for Thanksgiving this year? (Or if you aren't cooking, what do you consider a staple - other than turkey of course!) This year is my first Thanksgiving as a married woman and even though we aren't hosting, there will be plenty of cooking to do to share with other people.<br />
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Looking forward to your responses!Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1509475545896151931.post-29273502239502591122010-09-30T19:25:00.000-07:002010-09-30T19:33:35.863-07:00My Secret LoveBefore I let the cat out of the bag on my secret love, I wanted to share with you all my new toy that <b><i><u>FINALLY</u></i></b> arrived yesterday (it seems like the things you really want to arrive always take the longest to get here).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijNnVd5Br9vdC-u2vvfpF_DtnH2ufLRBB1_Iov6Q_Tc_qPaGSBtVj91hIgB2nnUaFl28xR1oWXTZ7Zj_YcHyT4vOS1-rZMuB99nftGtojZAIEouebogi3E-AoVvgRQZ3p071yWUbRH4dTD/s1600/HG20836A_specs1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijNnVd5Br9vdC-u2vvfpF_DtnH2ufLRBB1_Iov6Q_Tc_qPaGSBtVj91hIgB2nnUaFl28xR1oWXTZ7Zj_YcHyT4vOS1-rZMuB99nftGtojZAIEouebogi3E-AoVvgRQZ3p071yWUbRH4dTD/s640/HG20836A_specs1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Calibri, Tahoma, Arial, sans-serif; font-size: 13px; line-height: 20px;">Cuisinart® Chef’s Classic™ Enameled Cast Iron 7 Qt. Round Casserole</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', Trebuchet, Calibri, Tahoma, Arial, sans-serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><br />
</span></span></div>I'm very excited...I tried to convince Husband to buy me a (much) more expensive Le Creuset one, but since I'm really just starting with this cooking thing...he was probably smart to buy me this one...I'm very happy and look forward to trying new recipes in it!<br />
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So...as far as my secret love goes...there is this restaurant near my parents house called Burger Island...I would always go there and order only one thing...and they knew exactly what I wanted every time I went...<br />
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Fried Pickles!<br />
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Let me be clear...fried pickle spears...not the chips...the chips are okay...but the spears are heaven. If you've never had a fried pickle spear...I suggest you find out immediately the closest place to you that serves them and go now!<br />
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So...after getting inspired by a recipe for fried mozzarella sticks that uses panko bread crumbs as the breading, I made the decision that it is time to reunite with my secret love and attempt to make them on my own.<br />
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Expect to be reading about them soon...I'm adding pickles and panko (and ranch dressing for dipping) to my grocery list :)Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1509475545896151931.post-79915272759142568092010-09-26T15:58:00.000-07:002010-09-26T15:58:01.147-07:00My Dad's French Onion Soup<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;">I am going to start by asking your forgiveness...I really intended to take a picture of all the ingredients and all the steps when I made this...and I didn't...So, I'm sorry...please forgive me...</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Growing up, we always had "traditional" meals...things we ate at least once a year for whatever occasion. My dad made French Onion Soup at the holidays...either Christmas Eve or New Years Eve. I love soup...and will not be limited by special occasions...so, I asked my dad for his French Onion Soup recipe...of course then when I went to go look for Sherry or Madeira wine, I couldn't find them, so it got put on hold. I finally found Sherry at the "American" grocery store (I had checked 3 times already, I promise), Mas X Menos - that was a good day!</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">So, I started with the croutons...The bread here is good, but it doesn't last long, so I bought it the day of. My finished croutons - this is from one loaf (bagette). Make as many as you need...this worked out to be the right number for how I served the soup. </div><div style="text-align: left;"><br />
</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLuIpHXkfBSyNolrv0k_TEMFA7caQLuoEIk1lMnVua2VzuIq3XvuzGuCL6564XNSGvGsGoZMXkfKkgYzgbXn4H-XhsZxeg7MfFGyjTpw0UG8H9MKYWH1iOE87SnpGUqdusiZYHjOUUzUs/s1600/DSC01363.JPG"><img alt="" border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLuIpHXkfBSyNolrv0k_TEMFA7caQLuoEIk1lMnVua2VzuIq3XvuzGuCL6564XNSGvGsGoZMXkfKkgYzgbXn4H-XhsZxeg7MfFGyjTpw0UG8H9MKYWH1iOE87SnpGUqdusiZYHjOUUzUs/s640/DSC01363.JPG" width="640" /></a> <br />
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<div style="text-align: left;">Then, of course the onions...apparently my skillet isn't big enough so I actually had to brown the onions in three batches.</div></div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMtDF8WyGlT1jhsHGAoLT_LBv2d4HAv7Wea5I1iXYg3y75w5lUmVJU6TAmQiASG-UdW7wK-TA1XH_oPonReBystO7n1MDdisWbAeWwqCpOpXeMroRs-tAj0vrBgSW7yY-7dmscxiIbwUJ/s1600/DSC01364.JPG"><img alt="" border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMtDF8WyGlT1jhsHGAoLT_LBv2d4HAv7Wea5I1iXYg3y75w5lUmVJU6TAmQiASG-UdW7wK-TA1XH_oPonReBystO7n1MDdisWbAeWwqCpOpXeMroRs-tAj0vrBgSW7yY-7dmscxiIbwUJ/s640/DSC01364.JPG" width="640" /></a> <br />
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<div style="text-align: left;">Then the beef broth...Dad says to use "good beef broth"...I figure Campbell's is fine...plus, it's what I could find...not a ton of choices here. When I started browning the final batch of onions, I put the beef broth on to boil...timing worked out almost perfectly.</div></div><br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZqWymXpojdMovXufhFMDaLmI2hVGyFjVZwxvbAvtacD9JcMXj_mOyfSDJ93eYHABhCEXX2W7qJ3rlyWtpdxZHNeHIhHq6mEehZCp1UF5YAWAF_fx_OWgFV_QbtnaBPf9AQcKIYssvQOhC/s1600/DSC01365.JPG"><img alt="" border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZqWymXpojdMovXufhFMDaLmI2hVGyFjVZwxvbAvtacD9JcMXj_mOyfSDJ93eYHABhCEXX2W7qJ3rlyWtpdxZHNeHIhHq6mEehZCp1UF5YAWAF_fx_OWgFV_QbtnaBPf9AQcKIYssvQOhC/s640/DSC01365.JPG" width="640" /></a> <br />
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<div style="text-align: left;">So...here's where I forgot to take pictures of actually adding the onions, the Sherry and the White Pepper to the broth...but I'm sure you can use your imagination...The soup simmered for about an hour...then I turned it down to low to just keep it warm until we were ready to eat. Does it look yummy yet?</div></div><br />
<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm4q8xdz7rjeQ7qUAYZpzlHAdo-9kk1_UspBbKw-Shvzcl-_4LswuPclv5-PgtiZxH_Bb-rJvzbGOMKXntTv66d9n1iXh_IE7ZMRnTu6xQx5C1tTFi4ZlPcvDKmDMaSKTeaR8dJg5HMmFq/s1600/DSC01366.JPG"><img alt="" border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm4q8xdz7rjeQ7qUAYZpzlHAdo-9kk1_UspBbKw-Shvzcl-_4LswuPclv5-PgtiZxH_Bb-rJvzbGOMKXntTv66d9n1iXh_IE7ZMRnTu6xQx5C1tTFi4ZlPcvDKmDMaSKTeaR8dJg5HMmFq/s640/DSC01366.JPG" width="640" /></a> <br />
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<div style="text-align: left;">And again...I forgot to take a picture of the actual serving...If I make leftovers, I'll take a picture and post it later (maybe...if I remember). But it's pretty simple to do...and the last ingredient is Gruyere cheese...a lot of people will use something else...but trust me - Gruyere is perfect with it...</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Here's the recipe...</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><b>My Dad's French Onion Soup</b></div><div style="text-align: left;"><b><br />
</b></div><div style="text-align: left;">12 c. good beef broth</div><div style="text-align: left;">6-8 large onions - cut in rings</div><div style="text-align: left;">1-1/2 sticks butter - clarified</div><div style="text-align: left;">2 c. Madeira wine or Sherry</div><div style="text-align: left;">1 tsp. white pepper</div><div style="text-align: left;">Salt</div><div style="text-align: left;">French Bread</div><div style="text-align: left;">Gruyere Cheese</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">To make Croutons - </div><div style="text-align: left;">Cut French Bread 1-1/2 inches thick. Bake on cookie sheet at 350 degF until dry (about 45 minutes)</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">For Soup - </div><div style="text-align: left;">Sauté onions in clarified butter on medium to medium high heat until really brown.</div><div style="text-align: left;">Boil beef broth in stock pot.</div><div style="text-align: left;">Add onions to broth.</div><div style="text-align: left;">Add wine and white pepper. Salt to taste.</div><div style="text-align: left;">Simmer approximately 45 minutes.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">To Serve - </div><div style="text-align: left;">Fill oven safe bowl with soup. Place crouton on top and cover with Gruyere Cheese. </div><div style="text-align: left;">Place under broiler for 6-7 minutes, or until cheese begins to brown.</div></div><div style="clear: both; text-align: CENTER;"><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: transparent none repeat scroll 0% 50%; border: 0px none; padding: 0px;" /></a></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1509475545896151931.post-43415570013662406252010-09-26T15:18:00.000-07:002010-09-26T15:58:23.155-07:00Chocolate Truffles with Sea Salt<div style="margin: 0px auto 10px; text-align: center;"><div style="text-align: left;">This wonderful awesome treat comes from <a href="http://thepioneerwoman.com/cooking/2009/10/chocolate-truffles-with-sea-salt/">Pioneer Woman</a> (click for the recipe). So simple to do - though expect your hands to get a little dirty. I made a few substitutions on the type of chocolate because of what I could find here...but it came out nice and dark and yummy! They were a big hit with husband and our friends - though husband wasn't crazy about the salt - he's not a salt person. You could always leave it off or substitute something else - we talked about trying to find white chocolate and drizzling a little white chocolate on top instead.<br />
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This is what you need...</div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2L83Ai3CTTVk80Sr0AMuS_JK0oUVdVIt1LUYoVcF-TDk82F7FlK754yU8prrCBVTnMjZfOTJoXg1Qoi2hyaQXNZGtBzIcswJxFenbd5nuTLNSmEiohTHL-hs11f7hNIykf97ZKSn4gwO/s1600/DSC01348.JPG"><img alt="" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD2L83Ai3CTTVk80Sr0AMuS_JK0oUVdVIt1LUYoVcF-TDk82F7FlK754yU8prrCBVTnMjZfOTJoXg1Qoi2hyaQXNZGtBzIcswJxFenbd5nuTLNSmEiohTHL-hs11f7hNIykf97ZKSn4gwO/s640/DSC01348.JPG" width="640" /></a> </div><br />
And this is my final product...They aren't perfect looking...but let's be honest, who wants perfect?<br />
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<div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHyKYXJpu1VFhhUjWKo35qk4RCkv_OFFpctGIPsEruH_jhIQOEsysdvCwuM51iuF8FJ0P1NRMSl3Y1rUbMjinm9w2AlTPOhpDuQJhKtKigBKIb9wWoE0RqmhbHmy8A9nLhdf8bA37a1I37/s1600/DSC01359.JPG"><img alt="" border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHyKYXJpu1VFhhUjWKo35qk4RCkv_OFFpctGIPsEruH_jhIQOEsysdvCwuM51iuF8FJ0P1NRMSl3Y1rUbMjinm9w2AlTPOhpDuQJhKtKigBKIb9wWoE0RqmhbHmy8A9nLhdf8bA37a1I37/s640/DSC01359.JPG" width="640" /></a> </div><div style="clear: both; text-align: CENTER;"><div style="text-align: left;">These will likely be an addition to my holiday baking...though nothing can beat the caramels...Maybe I can figure out caramel truffles???</div><a href="http://picasa.google.com/blogger/" target="ext"><img align="middle" alt="Posted by Picasa" border="0" src="http://photos1.blogger.com/pbp.gif" style="-moz-background-clip: initial; -moz-background-inline-policy: initial; -moz-background-origin: initial; background: transparent none repeat scroll 0% 50%; border: 0px none; padding: 0px;" /></a></div>Unknownnoreply@blogger.com0