tag:blogger.com,1999:blog-59532258928151771092024-02-06T22:24:20.725-08:00Arbuz's Kitchencoephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.comBlogger80125tag:blogger.com,1999:blog-5953225892815177109.post-73160880833761924472012-08-15T20:08:00.000-07:002012-11-08T03:11:19.738-08:00Zucchini Parmesan Crisps<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6m4nglHemLRRaxaSO5xemSYydilX4iijpwp5Hswcwc5WbVj1pRqS9sG2jeQQgwUp9Vi6o_BF-zpCm_v6kKB0k2nhvLp_tPL0h8N68E2LgUhlBqUyeGgLqaeltXYsnfgBgCp0RU2fJnGI/s1600/Zucchini+Parmesan+Crisps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6m4nglHemLRRaxaSO5xemSYydilX4iijpwp5Hswcwc5WbVj1pRqS9sG2jeQQgwUp9Vi6o_BF-zpCm_v6kKB0k2nhvLp_tPL0h8N68E2LgUhlBqUyeGgLqaeltXYsnfgBgCp0RU2fJnGI/s400/Zucchini+Parmesan+Crisps.jpg" width="400" /></a></div><div style="text-align: center;"> <i><b>photo credit:</b></i> <b><a href="http://bakehouse.squarespace.com/">http://bakehouse.squarespace.com</a></b></div><br /><br /><br /><b>Zucchini Parmesan Crisps</b><br /><br />original recipe: <b><a href="http://bakehouse.squarespace.com/home/2011/7/20/zucchini-parmesan-crisps.html">http://bakehouse.squarespace.com/home/2011/7/20/zucchini-parmesan-crisps.html</a></b><br /><br />Ingredients:<br /><ul><li>1 lb. zucchini or squash (about 2 medium-sized)</li><li>1/4 cup shredded parmesan (heaping)</li><li>1/4 cup Panko breadcrumbs (heaping)</li><li>1 tablespoon olive oil</li><li>1/4 teaspoon kosher salt</li><li>freshly ground pepper, to taste</li></ul><br />Instructions:<br /><br /><div style="text-align: justify;">Preheat oven to 400 degrees. Line two baking sheets with foil and spray lightly with vegetable spray.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Slice zucchini or squash into 1/4 inch-thick rounds. Toss rounds with oil, coating well.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In a wide bowl or plate, combine breadcrumbs, parmesan, salt and pepper.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Place rounds in parmesan-breadcrumb mixture, coating both sides of each round, pressing to adhere. The mixture will not completely cover each round, but provides a light coating on each side.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Place rounds in a single layer on baking sheets. Sprinkle any remaining breadcrumb mixture over the rounds.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bake for about 22 to 27 minutes, until golden brown. (There is no need to flip them during baking -- they crisp up on both sides as is.)</div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-63988021187443751792012-08-15T19:56:00.000-07:002012-11-08T03:11:19.732-08:00Cheesy Shrimp Dip... <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHHlmmINUufR1cq37DxDHcY42cAGw05q1NpxshovAnpuvkPKOXucvc6v55dJUot6PsXEsDbojcLOu4i3w2nhziYZft2hlAxSJU1BoXS8BOfBn5kBw6jfNqfXKuvXNKG9qP_I20rM8OD4/s1600/Cheesy+Shrimp+Dip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigHHlmmINUufR1cq37DxDHcY42cAGw05q1NpxshovAnpuvkPKOXucvc6v55dJUot6PsXEsDbojcLOu4i3w2nhziYZft2hlAxSJU1BoXS8BOfBn5kBw6jfNqfXKuvXNKG9qP_I20rM8OD4/s1600/Cheesy+Shrimp+Dip.jpg" /></a></div><div style="text-align: center;"> <i><b>photo credit:</b></i> <b><a href="http://www.pauladeen.com/">http://www.pauladeen.com</a></b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Cheesy Shrimp Dip </b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">original recipe: <a href="http://www.pauladeen.com/recipes/recipe_view/cheesy_shrimp_dip/">http://www.pauladeen.com/recipes/recipe_view/cheesy_shrimp_dip/</a></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Ingredients:</div><ul><li>1/4 cup butter</li><li>2/3 cup chopped red bell pepper</li><li>1 pound medium fresh shrimp, peeled, deveined, and coarsely chopped</li><li>1/3 cup sliced green onions</li><li>1 cup sour cream</li><li>1 cup shredded Parmesan</li><li>1 cup shredded mozzarella</li><li>1/2 cup mayonnaise</li><li>Pinch salt</li><li>Pinch cracked black pepper</li><li>Assorted crackers, for serving</li></ul><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Instructions:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Preheat the oven to 350 degrees F.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In a medium skillet, melt the butter over medium heat. Add the red bell pepper and cook for 3 minutes. Stir in the shrimp and green onions and cook until the shrimp are pink and firm, 2 to 3 minutes. Stir in the sour cream, cheeses, and mayonnaise. Add the salt and pepper, to taste. Spoon the mixture into a 2-quart baking dish. Bake until lightly browned and bubbly, 30 to 35 minutes. Serve with assorted crackers.</div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-16406176174882668802012-08-15T19:42:00.000-07:002012-11-08T03:11:19.712-08:00Stuffed Cheesy Sourdough Loaf<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06h5l5kgUicvXXD3UyTQoVD6j9gXzhbKe0X88i5whHGTlJ5XEfeHR2CCsZODZkxJvvz0lVHRDbCIqvwBHXnQHKIwKvkH6qii4GobWrYm-AtxYAVzKBaYxcOr9fGymdduMORiepujoI_0/s1600/Stuffed+Cheesy+Sourdough+Loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh06h5l5kgUicvXXD3UyTQoVD6j9gXzhbKe0X88i5whHGTlJ5XEfeHR2CCsZODZkxJvvz0lVHRDbCIqvwBHXnQHKIwKvkH6qii4GobWrYm-AtxYAVzKBaYxcOr9fGymdduMORiepujoI_0/s400/Stuffed+Cheesy+Sourdough+Loaf.jpg" width="280" /></a></div><br /><div style="text-align: center;"><b> <i>photo credit:</i></b> <b><a href="http://nancycreative.com/">http://nancycreative.com</a></b></div><br /><br /><br /><b>Stuffed Cheesy Sourdough Loaf</b><br /><br />original recipe: <b><a href="http://nancycreative.com/2012/02/08/cheesy-stuffed-sourdough-loaf/">http://nancycreative.com/2012/02/08/cheesy-stuffed-sourdough-loaf/</a></b><br /><br />Ingredients:<br /><ul><li>1 (1 lb. 8 oz.) round sourdough bread loaf (or substitute another type of bread if you don’t like sourdough)</li><li>1/2 cup olive oil</li><li>1 1/4 teaspoon dried oregano</li><li>1/2 teaspoon pepper</li><li>1/4 teaspoon crushed red pepper flakes</li><li>1 1/4 teaspoon minced garlic</li><li>1/3 to 1/2 lb. (or about 5 to 8 ounces) thinly sliced roasted chicken, turkey, ham, or salami</li><li>10 to 12 ounces sliced mozzarella or provolone cheese, or 5 to 6 ounces of each (about 14 slices total)</li><li>3/4 to 1 cup roasted red peppers from a jar, well-drained (I drained mine on a paper towel; if you don’t drain them, they’ll make the bread soggy)</li><li>Optional: 1/3 to 1/2 cup sliced olives or any of the following–chopped marinated artichokes, sun-dried tomatoes, pesto, sliced mushrooms</li></ul><br />Instructions:<br /><br /><div style="text-align: justify;">Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place your loaf on the sheet.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Slice your round loaf of bread vertically into 3/4″ to 1″ thick slices–but do not slice all the way through to the bottom! (You should end up with about 10 or 11 “slices,” giving you 9 or 10 “slits” to stuff with cheese, meat, and roasted peppers).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In medium bowl, combine olive oil, oregano, pepper, crushed red pepper flakes, and minced garlic, stirring to mix well. Using a pastry brush, brush both sides of all the bread “slices” generously with this olive oil mixture.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In assembly-line fashion, make 14 “piles” with each slice of cheese, topped with a thin slice of deli meat, then topped with a roasted red pepper slice or two (you could also add or substitute some chopped olives, artichokes, sun-dried tomatoes, sliced mushrooms, etc. with or in place of the red pepper).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bend each cheese slice “pile” as if you were going to fold it in half, and fit down in between your bread slices. Because several of the end slices are narrower, one “pile” is enough to fill them up. The wider middle slices will require two “piles” stuffed in between them. For the other slices, I stuffed one-and-a-half of the cheese “piles” in between them. If this sounds confusing, all you really need to remember is to stuff the bread slices with your piles of cheese and other goodies till your loaf is well-stuffed!</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bake your stuffed loaf on the baking sheet at 350 degrees for 20 minutes or until cheese is melted. Remove from oven, and serve while warm! You can just pull the slices apart as you’re eating it, or cut them with a knife.</div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-23115493132512194962012-08-15T19:33:00.000-07:002012-11-08T03:11:19.715-08:00Homemade English Toffee<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlkJBBg3Uhqj4YUhMCakZPQ6COg_cJvxDumBAhXvXJO0r9JORq1tRWfiKYuoGLjFbbVw1wr66zegq8BU-U7cNWjIyrgKFJ8Tx52ULvwc8v7o6wu5V5cTqf4WfLaxDrL0gv22WZyTxvqU/s1600/Homemade+English+Toffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWlkJBBg3Uhqj4YUhMCakZPQ6COg_cJvxDumBAhXvXJO0r9JORq1tRWfiKYuoGLjFbbVw1wr66zegq8BU-U7cNWjIyrgKFJ8Tx52ULvwc8v7o6wu5V5cTqf4WfLaxDrL0gv22WZyTxvqU/s1600/Homemade+English+Toffee.jpg" /></a></div><br /><div style="text-align: center;"><i><b> photo credit: </b></i><b><a href="http://www.sixsistersstuff.com/">http://www.sixsistersstuff.com</a></b></div><br /><br /><b>Homemade English Toffee</b><br /><br />original recipe: <b><a href="http://www.sixsistersstuff.com/2011/12/english-toffee-recipe.html">http://www.sixsistersstuff.com/2011/12/english-toffee-recipe.html</a></b> <br /><br />Ingredients:<br /><ul><li>1 c. butter</li><li>1 c. sugar</li><li>3 Tbl. water</li><li>1/8 tsp. salt (omit if you use salted butter)</li><li>1 1/2 Tbl. light corn syrup</li><li>1 tsp. vanilla extract </li><li>3/4 c. chocolate chips</li><li>chopped nuts, opt.</li></ul><br />Instructions:<br /><br /><div style="text-align: justify;">Melt butter in a heavy-bottom sauce pan, over medium-low heat. Add the sugar, water and salt; stir well to incorporate. Bring to a boil and add the corn syrup. While stirring, use a wet pastry brush to wash down the sides of the pan to dissolve any undissolved sugar crystals. Continue boiling and stirring until mixture reaches 280-285 degrees (this is at high altitude, so if you are not at high altitude, then you will probably need to cook it longer - 290-295 degrees). Remove from heat and add the vanilla extract. Stir to combine and pour into a well-buttered cookie sheet or an 8x8 casserole dish. Do not scrape the sides of the pan. Use a rubber scraper and spread out to desired thickness. You can either drop the chocolate chips onto the hot toffee and spread out when melted or you can melt the chocolate in the microwave and spread over the toffee. Sprinkle with chopped nuts, if adding. Allow to set up completely, then break into chunks. Store in an air-tight container. </div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-22348151330260692562012-08-15T19:22:00.000-07:002012-11-08T03:11:19.714-08:00Summer Peach and Balsamic Pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeiWBC3f96qHkeop5t_QDhul0yQ34hS0N08Gj7FQNhWYXWue-HHQmXehHnafEZkjUnvhPfKRs5VKIL7LifhiKp7VYIy5dLKrxEl9CfGqC8KPALw39bGlN4n5DK2APfDqS96QGfFeH4sz4/s1600/Summer+Peach+and+Balsamic+Pizza.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeiWBC3f96qHkeop5t_QDhul0yQ34hS0N08Gj7FQNhWYXWue-HHQmXehHnafEZkjUnvhPfKRs5VKIL7LifhiKp7VYIy5dLKrxEl9CfGqC8KPALw39bGlN4n5DK2APfDqS96QGfFeH4sz4/s400/Summer+Peach+and+Balsamic+Pizza.jpg" width="290" /></a></div><div style="text-align: center;"> <i><b>photo credit:</b></i> <b><a href="http://www.loveandoliveoil.com/">http://www.loveandoliveoil.com</a></b></div><br /><br /><br /><br /><b>Summer Peach and Balsamic Pizza</b><br /><br />original recipe: <b><a href="http://www.loveandoliveoil.com/2011/09/summer-peach-and-balsamic-pizza.html">http://www.loveandoliveoil.com/2011/09/summer-peach-and-balsamic-pizza.html</a></b><br /><br />Ingredients:<br /><ul><li>1 batch pizza dough (use your favorite recipe, or use mine here)</li><li>1 cup balsamic vinegar</li><li>2 tablespoons olive oil</li><li>8 ounces fresh mozzarella, sliced or grated</li><li>2 ounces soft goat cheese, crumbled</li><li>4 peaches, pitted and thinly sliced</li><li>1/2 cup coarsely chopped basil</li></ul><br />Instructions:<br /><br /><div style="text-align: justify;">To prepare the balsamic reduction, pour balsamic vinegar into a small saucepan, bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup, about 20 minutes. Set aside and let cool.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get thoroughly hot.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Divide dough into tennis-ball sized pieces. Take one piece of dough and punch it down on a lightly floured surface. Roll the dough out into a circle approximately 1/4-inch thin. Place the pizza on a pizza peel or pan that has been generously coated with corn meal. Lightly brush with 1 tablespoon of olive oil. Top with mozzarella, goat cheese, and peach slices. Drizzle the pizza with balsamic reduction. Repeat for remaining pizzas.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted. Remove from oven and top with basil and drizzle with balsamic reduction. Cut into slices and serve.</div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-62933812800912258552012-08-15T19:14:00.000-07:002012-11-08T03:11:19.730-08:00Dijon Chicken Linguine with Chanterelle Mushrooms<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhiEcYNjPsENX2ypVG19Ms5UM3xNUMVHH43VRksL87QY0lZpbzBVx1ZqFBaxwykPp49yAWqo-yweH7AXBzQXp6oIetjrNiKRgtnojmyAPRul_l6ayKDxuHaAWEW7qvExz8vY2IC2ajIg/s1600/Dijon+Chicken+Linguine+with+Chanterelle+Mushrooms.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinhiEcYNjPsENX2ypVG19Ms5UM3xNUMVHH43VRksL87QY0lZpbzBVx1ZqFBaxwykPp49yAWqo-yweH7AXBzQXp6oIetjrNiKRgtnojmyAPRul_l6ayKDxuHaAWEW7qvExz8vY2IC2ajIg/s1600/Dijon+Chicken+Linguine+with+Chanterelle+Mushrooms.jpg" /></a></div><div style="text-align: center;"><b>photo credit:</b> <b><a href="http://www.nlrockrecipes.com/">http://www.nlrockrecipes.com</a></b> </div><br /><br /><br /><b>Dijon Chicken Linguine with Chanterelle Mushrooms</b><br /><br />original recipe: <a href="http://www.nlrockrecipes.com/2007/10/dijon-chicken-linguine-with-chanterelle.html">http://www.nlrockrecipes.com/2007/10/dijon-chicken-linguine-with-chanterelle.html</a><br /><br />Ingredients:<br /><ul><li>350 gram package fresh linguine, cooked</li><li>4 boneless skinless chicken breasts</li><li>1 cup chanterelle mushrooms</li><li>3 tablespoons olive oil</li><li>4 cloves minced garlic</li><li>Salt and pepper to season</li><li>1/2 cup toasted slivered almonds</li></ul><br />Instructions:<br /><br /><div style="text-align: justify;">Heat olive oil in a large heavy bottomed frying pan over medium low heat. Add chicken breasts, garlic, season with salt and pepper and continue to fry the chicken until completely cooked.</div><div style="text-align: justify;">Remove chicken from pan and hold in a warm oven.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Add to the pan:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">4 oz white wine</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Simmer until volume is reduced by half. Then add:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">2 cups whipping cream</div><div style="text-align: justify;">3 tbsp Dijon mustard</div><div style="text-align: justify;">Salt and pepper to season.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Simmer until sauce thickens enough to coat a metal spoon. Return Chicken to the sauce, add the chanterelle mushrooms and simmer for an additional 2 minutes. Serve over cooked linguine. Sprinkle with toasted slivered almonds.</div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-53084169323688058772012-08-15T19:06:00.000-07:002012-11-08T03:11:19.726-08:00New Orleans Barbequed Shrimp<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9sP6i3vXjYhQCLK6MwB8fFOC49Be4to7KvUBBBqsqXjxfwXzyDV1q1h2wVbk2rMff4yXX8zBnM6l3aKXju4IcCMaJyJ1XIln3lWpMjYmia72rEOgmfU5bNZ9zdD5PdZ6xqpp4abaHiI/s1600/New+Orleans+Barbequed+Shrimp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn9sP6i3vXjYhQCLK6MwB8fFOC49Be4to7KvUBBBqsqXjxfwXzyDV1q1h2wVbk2rMff4yXX8zBnM6l3aKXju4IcCMaJyJ1XIln3lWpMjYmia72rEOgmfU5bNZ9zdD5PdZ6xqpp4abaHiI/s1600/New+Orleans+Barbequed+Shrimp.jpg" /></a></div><div style="text-align: center;"> <i><b>photo credit:</b></i> <b><a href="http://www.mrbsbistro.com/">http://www.mrbsbistro.com</a></b></div><br /> <br /><br /><b>New Orleans Barbequed Shrimp</b><br /><br />original recipe: <b><a href="http://www.mrbsbistro.com/recipes_shrimp.php">http://www.mrbsbistro.com/recipes_shrimp.php</a></b><br /><br />Ingredients:<br /><ul><li>16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled</li><li>1/2 cup Worcestershire sauce</li><li>2 tablespoons fresh lemon juice (about 2 lemons)</li><li>2 teaspoons ground black pepper</li><li>2 teaspoons cracked black pepper</li><li>2 teaspoons Creole seasoning</li><li>1 teaspoon minced garlic</li><li>1 1/2 cups (3 sticks) cold unsalted butter, cubed</li><li>French bread as accompaniment</li></ul><br />Instructions:<br /><br /><div style="text-align: justify;">In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Yield: 4 appetizers or 2 entrees</div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-65001627262573204732012-08-15T18:59:00.000-07:002012-11-08T03:11:19.733-08:00Mocha-Walnut Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCrGxEiWbwterYzcat36GZ3uhrcBjp60s9R8o_cNrEBbDLBLVlpEyDubRu02W7bAS8EshvN2ySkR8vKTaSmjD731aDBXF2UFmLFyDjigZVJ3niq6rw3x94uLgBEL4aFTwSxbBUpPSEYo/s1600/Mocha-Walnut+Brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBCrGxEiWbwterYzcat36GZ3uhrcBjp60s9R8o_cNrEBbDLBLVlpEyDubRu02W7bAS8EshvN2ySkR8vKTaSmjD731aDBXF2UFmLFyDjigZVJ3niq6rw3x94uLgBEL4aFTwSxbBUpPSEYo/s1600/Mocha-Walnut+Brownies.jpg" /></a></div><div style="text-align: center;"> <b><i>photo credit:</i> <a href="http://www.realsimple.com/">http://www.realsimple.com</a></b></div><br /><br /><br /><b>Mocha-Walnut Brownies</b><br /><br />original recipe: <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/mocha-walnut-brownies-00000000025802/index.html">http://www.realsimple.com/food-recipes/browse-all-recipes/mocha-walnut-brownies-00000000025802/index.html</a> <br /><br />Ingredients:<br /><ul><li>nonstick vegetable oil spray</li><li>1/2 cup (1 stick) unsalted butter</li><li>4 ounces semisweet or bittersweet chocolate, coarsely chopped</li><li>1 tablespoon instant espresso powder</li><li>2 large eggs</li><li>1 cup sugar</li><li>3/4 cup all-purpose flour, spooned and leveled</li><li>1/4 teaspoon kosher salt</li><li>1/2 cup chopped walnuts</li><li>1/2 cup semisweet chocolate chips</li></ul>Instructions:<br /><br /><br /><ul></ul><div style="text-align: justify;">Heat oven to 350° F. Spray an 8-inch square baking pan with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In a small saucepan, melt the butter and chopped chocolate with the espresso powder, stirring occasionally; remove from heat.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">With an electric mixer, beat the eggs and sugar on medium-high until light and fluffy. Reduce speed to low and mix in the melted chocolate mixture, then the flour and salt just until incorporated. Fold in the walnuts and chocolate chips.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 minutes.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares.</div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-60353253915716808372012-08-15T18:49:00.000-07:002012-11-08T03:11:19.729-08:00Garlic Cheese Twists<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37DKQkItm6XQklhIcoGTZGLru1oPOHxExkoTLTSKYEpzhFpgR4EDKv7vO_IWg9zMTEdGtQrDuAhpQM61Bi-Mk20Uhh9XjtaAwK8QC2ovGoXu-UqimTUkybD7ON3KXNJVEEgIOJpUPDuA/s1600/garlic+cheese+twists.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37DKQkItm6XQklhIcoGTZGLru1oPOHxExkoTLTSKYEpzhFpgR4EDKv7vO_IWg9zMTEdGtQrDuAhpQM61Bi-Mk20Uhh9XjtaAwK8QC2ovGoXu-UqimTUkybD7ON3KXNJVEEgIOJpUPDuA/s1600/garlic+cheese+twists.jpg" /></a></div><div style="text-align: center;"> <i><b>photo credit: </b></i><b><a href="http://www.culinaryconcoctionsbypeabody.com/">http://www.culinaryconcoctionsbypeabody.com</a></b></div><br /><br /><br /><b>Garlic Cheese Twists</b><br /><br />original recipe: <b><a href="http://www.culinaryconcoctionsbypeabody.com/2008/10/03/a-non-sweet-for-my-sweetie/">http://www.culinaryconcoctionsbypeabody.com/2008/10/03/a-non-sweet-for-my-sweetie/</a></b><br /><br />Ingredients:<br /><ul><li>3 cups all-purpose or bread flour, divided use</li><li>2 ½ tsp active dry yeast</li><li>1 TBSP granulated sugar</li><li>1 ½ tsp salt</li><li>1 ¼ cups warm water (110F)</li><li>1 TBSP canola oil</li><li>1 cup freshly shredded Tillamook Cheddar Cheese</li><li>1 clove garlic, minced</li><li>olive oil for brushing</li></ul><br /><br />Instructions:<br /><br /><div style="text-align: justify;">Butter (or spray) a baking sheet; set aside.</div><div style="text-align: justify;">Combine half of the flour with yeast, sugar and salt in a large bowl; add warm water (110F) and oil; beat on medium speed with an electric mixer until smooth, 3 to 4 minutes.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Stir in garlic and as much of the remaining flour as needed to make a stiff dough.</div><div style="text-align: justify;">Turn dough out onto a floured surface and knead 4 or 5 times or until smooth and elastic. Divide dough into fourths; shape each portion into a ball then divide each ball into 10 portions. Shape each portion into an 6-inch stick. Brush 1 stick with water and twist it with another stick, pressing at the top and the bottom. Arrange the twists on a baking sheet. Repeat with the remaining sticks.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Place twists 2-inches apart on baking sheet. Brush the twists with olive oil and sprinkle cheese on top. Cover and let rise in a warm place for about 50 minutes.</div><div style="text-align: justify;">Preheat oven to 400°F.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bake until lightly browned, 12 to 15 minutes. Serve warm.</div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-5450813988642765402012-08-15T18:34:00.000-07:002012-11-08T03:11:19.727-08:00Cinnamon Sugar Pumpkin Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-8mSXYnwjDXF1UjYkukbixLSZImsLZ96cOE2UXuU8yWhHDDupZGHBnBBODS4bukUqEEBNmbmrcoB0WhifxbiFV2b4shzAazbGKFB_9qYf58qxLDEkUtuZty3Lc2FFjR1q03SiQelaR0/s1600/Cinnamon+Sugar+Pumpkin+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-8mSXYnwjDXF1UjYkukbixLSZImsLZ96cOE2UXuU8yWhHDDupZGHBnBBODS4bukUqEEBNmbmrcoB0WhifxbiFV2b4shzAazbGKFB_9qYf58qxLDEkUtuZty3Lc2FFjR1q03SiQelaR0/s1600/Cinnamon+Sugar+Pumpkin+Bread.jpg" /></a></div><div style="text-align: center;"> <i><b>photo credit:</b></i> <b><a href="http://jessicainsd.blogspot.com/">http://jessicainsd.blogspot.com</a></b></div><br /><br /><br /><br /><b>Cinnamon Sugar Pumpkin Bread</b><br /><br /><b>original recipe: <a href="http://jessicainsd.blogspot.com/2011/09/pull-apart-cinnamon-sugar-pumpkin-bread.html">http://jessicainsd.blogspot.com/2011/09/pull-apart-cinnamon-sugar-pumpkin-bread.html</a></b><br /><br />Ingredients:<br /><br />Bread<br /><ul><li>2 Tbsp unsalted butter</li><li>1/2 cup milk</li><li>2 1/4 teaspoons (1 envelope) active dry yeast</li><li>3/4 cup pumpkin puree</li><li>1/4 cup white sugar</li><li>1 tsp salt</li><li>2 1/2 cups bread flour</li></ul><br /><ul><li>1 cup granulated sugar</li><li>2 tsp ground cinnamon</li><li>1/2 tsp fresh ground nutmeg</li><li>2 Tbsp unsalted butter</li></ul><br />Buttered Rum Glaze <br /><ul><li>2 Tbsp unsalted butter</li><li>1/8 cup brown sugar</li><li>1 1/2 Tbsp milk</li><li>3/4 cup powdered sugar</li><li>1 Tbsp rum *</li></ul><br /><div style="text-align: justify;"><i>*The recipe I used called for just a 1/4 tsp of rum but I really wanted to be able to taste the rum, so I upped it to a full tablespoon. It was just right for my taste, adding a nice warmth to the glaze. If you're not into rum you can sub a teaspoon of vanilla extract. </i></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Instructions:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In a saucepan over medium-high heat, brown 2 tablespoons of butter, letting it bubble up and turn a dark golden brown but being careful not to allow it burn (turn black). Once browned, remove the pan from the heat and carefully add the milk, return to stove and heat through.**** Pour the milk and butter into the bowl of standing mixer (fitted with a dough hook) and allow to cool so it is no longer hot but also not cool (about 100-110 degrees F). Once it has reached a warm but not hot temperature add the yeast and 1/4 cup of sugar and allow to proof (this can take up to 8 minutes, the top will look foamy and the liquid cloudy). Then add the the pumpkin, salt, and 1 cup of flour. Stir until combined then add the rest of the flour 1/2 cup at a time and knead for 6 minutes, until the dough is smooth and elastic and just slightly sticky. If the dough is too moist, add extra flour 1 tablespoon at a time.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Move dough to a lightly oiled bowl and cover with a clean towel. Allow to rise in a warm place for 60-90 minutes or until doubled in size.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">While dough is rising, brown another 2 tablespoons of butter. Add the sugar, cinnamon, and nutmeg and mix well.** Making sure sugar evenly absorbs the butter. Set aside. Next, grease and flour a 9x5 loaf pan and set aside.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">When the dough has doubled in size, punch it down and flip out onto a clean floured surface and knead with hands for 1-2 minutes. Roll dough into a 20x12 inch rectangle.*** Evenly sprinkle the dough with the cinnamon sugar mixture and press into dough with palms of the hand. Cut the rectangle into 6 strips. Lay strips on top of each other and cut each strip into 6 even squares (cut in half then each half into thirds). Stack strips vertically into the loaf pan. Cover the pan with a clean towel and let rise for 30-45 minutes.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In the meantime preheat an oven to 350 degrees. After rising in the pan bake for 30-40 minutes (mine took 37 exactly) or until top is a very deep golden brown.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">To prepare the glaze, heat the butter, milk, and brown sugar in a small saucepan. Bring to boil then immediately remove the pan from the heat and stir in the rum and powdered sugar.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><i>**Of course I didn't properly read this section of the directions... I was supposed to melt the butter and brush the dough with the butter then adding the sugar on top of the butter (instead of mixing it all together and sprinkling) but it worked my way so that's how I am listing it. It's really your call!</i></div><div style="text-align: justify;"><i><br /></i></div><div style="text-align: justify;"><i>*** If dough is difficult to roll out, cover with a towel and allow to relax for a few minutes then try again.</i></div><div style="text-align: justify;"><i><br /></i></div><div style="text-align: justify;"><i>**** My milk was room temperature. Adding it cold to the butter can result in clumping. Willow Bird Baking called for removing the butter from the pan, then heating the milk, then adding the butter back to the milk. I was lazy which is why I skipped that step. You can also heat the milk separately in the microwave if you'd like. </i></div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-86045068829835186922012-08-15T18:22:00.000-07:002012-11-08T03:11:19.744-08:00Turkey Wrap with Cucumber Cream Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnkrTzuguhG2QQFlFXzzvUpdyTDuFAo3wmzTgxJ1yEJXhixL5AO0JeoPeWTbXHXSvsQJ0heg-1F2aql5oe2oYeiX1hVAXyWQz2PzvJ3njMzI348mpM2oIEST_xdNCSKM05U246fn-vHc/s1600/Turkey+Wrap+with+Cucumber+Cream+Cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGnkrTzuguhG2QQFlFXzzvUpdyTDuFAo3wmzTgxJ1yEJXhixL5AO0JeoPeWTbXHXSvsQJ0heg-1F2aql5oe2oYeiX1hVAXyWQz2PzvJ3njMzI348mpM2oIEST_xdNCSKM05U246fn-vHc/s1600/Turkey+Wrap+with+Cucumber+Cream+Cheese.jpg" /></a></div><div style="text-align: center;"><b> photo credit: <a href="http://www.rachaelraymag.com/">http://www.rachaelraymag.com</a></b></div><br /><br /><b>Turkey Wrap with Cucumber Cream Cheese</b><br /><br />original recipe: <a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/fast-recipes/turkey-wrap-with-cucumber-cream-cheese">http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-search/fast-recipes/turkey-wrap-with-cucumber-cream-cheese</a><br /><br />Ingredients:<br /><ul><li>1/4 cup chopped cucumber</li><li>4 tablespoons softened cream cheese</li><li>3 large flour tortillas</li><li>1/4 pound sliced smoked turkey breast</li></ul><br />Directions<br /><br />Stir cucumber into cream cheese, spread on tortillas, layer with turkey slices and roll up.coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-3242452202556973142012-08-15T18:16:00.000-07:002012-11-08T03:11:19.718-08:00Hummus Vegetable Sandwich<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGwAHyMIGWPPJ6csy421ngxfFZsw-30ywjFLIZWhnckTf2s8Y8FgKyw2pHnrGIwprAHo-B4Bdr8ydMKjGj5ZLbP1bFv8l-tZusq1CHPjYFlzDwPDkDRswXVxaaWifzRaroukHKoFkJJTE/s1600/Hummus+Vegetable+Sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGwAHyMIGWPPJ6csy421ngxfFZsw-30ywjFLIZWhnckTf2s8Y8FgKyw2pHnrGIwprAHo-B4Bdr8ydMKjGj5ZLbP1bFv8l-tZusq1CHPjYFlzDwPDkDRswXVxaaWifzRaroukHKoFkJJTE/s400/Hummus+Vegetable+Sandwich.jpg" width="320" /></a></div><div style="text-align: center;"> <i><b>photo credit:</b></i> <b><a href="http://www.marthastewart.com/">http://www.marthastewart.com</a></b></div><br /><br /><br /><b>Hummus Vegetable Sandwich</b><br /><br />original recipe: <a href="http://www.marthastewart.com/326601/hummus-vegetable-sandwich">http://www.marthastewart.com/326601/hummus-vegetable-sandwich</a><br /><br />Ingredients:<br /><ul><li>2 slices whole-wheat bread</li><li>1/4 cup store-bought hummus</li><li>1 tablespoon store-bought tapenade (olive spread)</li><li>1/4 cucumber, thinly sliced</li><li>1 coarsely grated carrot</li></ul><br /><br /><div style="text-align: justify;">Instructions:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Spread 1 slice bread with hummus; spread remaining slice of bread with tapenade. Top hummus with cucumber slices and carrot. Place bread with tapenade on top to form a sandwich.</div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-3407520878008728382012-08-15T18:10:00.000-07:002012-11-08T03:11:19.720-08:00California Veggie Sandwich<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkOt2WK1614lZ6ouRdnBnygQSLUKGTDwf6Gae9ITC5BwTx5GTq-t-_llEecLp7NvNwlQJPywNubI8_n02ast0H0774XUOOw84Y7lRcCsm0lFAh15EJjdhlH6E7df5lskicwPdivx6Ppg/s1600/California+Veggie+Sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKkOt2WK1614lZ6ouRdnBnygQSLUKGTDwf6Gae9ITC5BwTx5GTq-t-_llEecLp7NvNwlQJPywNubI8_n02ast0H0774XUOOw84Y7lRcCsm0lFAh15EJjdhlH6E7df5lskicwPdivx6Ppg/s400/California+Veggie+Sandwich.jpg" width="320" /></a></div><div style="text-align: center;"> <i><b>photo credit:</b></i> <b><a href="http://www.marthastewart.com/">http://www.marthastewart.com</a></b></div><br /><br /><br /><b>California Veggie Sandwich</b><br /><br />original recipe: <a href="http://www.marthastewart.com/342380/california-veggie-sandwich">http://www.marthastewart.com/342380/california-veggie-sandwich</a><br /><br />Ingredients:<br /><ul><li>1/4 red onion</li><li>Red-wine vinegar</li><li>2 slices multigrain bread</li><li>Fresh goat cheese</li><li>Thinly sliced cucumber</li><li>Alfalfa sprouts</li><li>Sliced avocado</li><li>Carrot, grated</li><li>Radish, grated</li></ul><br />Instructions:<br /><br /><div style="text-align: justify;">Sprinkle onion slices with a few dashes red-wine vinegar; let sit 10 minutes. Lightly toast bread. Spread 1 slice with goat cheese and layer with cucumber, alfalfa sprouts, onions, avocado, and grated carrot and radish. Top with other slice bread.</div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-2983614627227903802012-08-15T18:02:00.000-07:002012-11-08T03:11:19.716-08:00Greek Salad Sandwich<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjlzblwDyD3Yc9cX7roqcesDsPSvPa2poC5OtJU9jXOS2M3NvwKAtYvDfKhk9DXXpUDNc4rPs_mMinHNpYq0gW0ncgpspsOeIgX1DjpW6lctef1Wi9xQ30fKHnVYrDXtwEBxZ9cONgdU/s1600/Greek+Salad+Sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjlzblwDyD3Yc9cX7roqcesDsPSvPa2poC5OtJU9jXOS2M3NvwKAtYvDfKhk9DXXpUDNc4rPs_mMinHNpYq0gW0ncgpspsOeIgX1DjpW6lctef1Wi9xQ30fKHnVYrDXtwEBxZ9cONgdU/s400/Greek+Salad+Sandwich.jpg" width="320" /></a></div><div style="text-align: center;"> <i><b>photo credit:</b></i> <b><a href="http://www.marthastewart.com/">http://www.marthastewart.com</a></b></div><br /><br /><br /><b>Greek Salad Sandwich</b><br /><br />original recipe: <a href="http://www.marthastewart.com/340684/greek-salad-sandwich">http://www.marthastewart.com/340684/greek-salad-sandwich</a><br /><br />Ingredients:<br /><ul><li>1 cup canned chickpeas, rinsed and drained</li><li>2 tablespoons fresh lemon juice</li><li>2 tablespoons plus 2 teaspoons extra-virgin olive oil</li><li>1/4 cup fresh parsley leaves</li><li>1/2 small red onion, thinly sliced</li><li>Coarse salt and ground pepper</li><li>3 ounces crumbled feta</li><li>8 slices rustic bread or olive bread</li><li>1/2 medium cucumber, thinly sliced</li><li>1 tomato, thinly sliced</li></ul><br />Instructions:<br /><br />In a food processor, pulse chickpeas, 1 tablespoon lemon juice, 1 tablespoon olive oil, and parsley until finely chopped. In a small bowl, stir together onion, 1 tablespoon lemon juice, and 2 teaspoons olive oil and season with salt and pepper. In another small bowl, mash feta with 1 tablespoon olive oil. Spread chickpea mixture on<br />4 slices bread. Top with cucumber, tomato, and onion mixture; season with salt and pepper. Spread feta mixture on 4 more bread slices and place on top of sandwiches.coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-13858174344392099102012-08-15T14:52:00.000-07:002012-11-08T03:11:19.711-08:00Pressed Mozzarella and Tomato Sandwich<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYhQSh7PWS8jEAtb_1Oaj_XAmYJxX1d_fg_hfmNxiywDLQLDUzuRDzMBBHola7I467tkrQXubSerJpuTor25ljrGOBESTosXLSjIWi2Wfpi6ulBDtRHQFw_idewP7Y3XqLhujdHRTNRk/s1600/Pressed+Mozzarella+and+Tomato+Sandwich.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYhQSh7PWS8jEAtb_1Oaj_XAmYJxX1d_fg_hfmNxiywDLQLDUzuRDzMBBHola7I467tkrQXubSerJpuTor25ljrGOBESTosXLSjIWi2Wfpi6ulBDtRHQFw_idewP7Y3XqLhujdHRTNRk/s1600/Pressed+Mozzarella+and+Tomato+Sandwich.jpg" /></a></div><div style="text-align: center;"><i><b> photo credit:</b></i> <b><a href="http://www.marthastewart.com/">http://www.marthastewart.com</a></b></div><br /><br /><br /><b>Pressed Mozzarella and Tomato Sandwich</b><br /><br />original recipe: <a href="http://www.marthastewart.com/315629/pressed-mozzarella-and-tomato-sandwich?center=856055&gallery=853635&slide=284866">http://www.marthastewart.com/315629/pressed-mozzarella-and-tomato-sandwich?center=856055&gallery=853635&slide=284866</a><br /><br />Ingredients:<br /><ul><li>2 tablespoons Dijon mustard</li><li>1/2 cup oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil</li><li>1/2 loaf ciabatta bread (about 5 ounces), split horizontally and hollowed out</li><li>Romaine lettuce leaves</li><li>6 ounces fresh mozzarella, sliced</li><li>1/2 cup fresh flat-leaf parsley, leaves</li><li>Coarse salt and ground pepper</li></ul><br /><div style="text-align: justify;">Instructions:</div><div style="text-align: justify;">In a small bowl, whisk together mustard and oil until thick; spread on bread. Layer bottom half of bread with some of the lettuce, then cheese, tomatoes, and parsley. Season with salt and pepper. Top with remaining lettuce and bread.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Wrap sandwich tightly in plastic; place on a baking sheet. Top with another sheet, and weight down with canned goods or a heavy skillet. Refrigerate at least 1 hour and up to overnight to meld flavors. Cut in half, and serve.</div><br />coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-19895957873733410142012-08-15T14:46:00.000-07:002012-11-08T03:11:19.713-08:00Kahlua-Pecan-Brown Sugar Baked Brie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2IyPuY03VWjWLgKubImbFiinZ4zDKnkoYECFzEuIyvjos4BdwNbTfeLRKWPNSAl5JqRwhTR0TjiVEuIFuvjUfQF-_esMQTuW9GeRoh_AJav0C4x1GcBOPh676iKWH5l1Itq2YI7iOQiI/s1600/Kahlua-Pecan-Brown+Sugar+Baked+Brie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2IyPuY03VWjWLgKubImbFiinZ4zDKnkoYECFzEuIyvjos4BdwNbTfeLRKWPNSAl5JqRwhTR0TjiVEuIFuvjUfQF-_esMQTuW9GeRoh_AJav0C4x1GcBOPh676iKWH5l1Itq2YI7iOQiI/s400/Kahlua-Pecan-Brown+Sugar+Baked+Brie.jpg" width="400" /></a></div><div style="text-align: center;"><i><b> photo credit:</b></i> <b><a href="http://noblepig.com/">http://noblepig.com</a></b></div><br /><br /><br /><br /><b>Kahlua-Pecan-Brown Sugar Baked Brie</b><br /><br />original recipe: <a href="http://noblepig.com/2009/12/kahluapecanbrown-sugar-baked-brie/">http://noblepig.com/2009/12/kahluapecanbrown-sugar-baked-brie/</a><br /><br />Ingredients:<br /><ul><li>1 whole wheel of Brie (Costco sells a 19 ounce Brie wheel which is perfect for this recipe)</li><li>1 cup Kahlua</li><li>1 cup light brown sugar, packed</li><li>1 cup chopped pecans (I left mine whole because I like they way they look)</li><li>Accompaniment: crackers</li></ul><br />Instructions:<br /><br /><div style="text-align: justify;">Preheat oven to 350 degrees. Start by carefully slicing the rind off the top of the Brie wheel, but do not remove completely. Bake for 15 minutes. When the Brie is done baking, the top can be easily removed to expose the creamy cheese.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">While the Brie is baking, in a medium saucepan, bring Kahlua and brown sugar to a boil and simmer for 10-15 minutes, until a syrupy consistency is made. Throw the pecans in for 2 minutes at the end to warm them through and completely cover with the sauce.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Remove the Brie from the oven (removing top rind) and pour Kahlua sauce over the Brie. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Serve warm with crackers.</div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-36508403508072650712012-08-15T14:36:00.000-07:002012-11-08T03:11:19.722-08:00Nutella Waffle Sandwich Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEido62Y5Lg6Hij89BwLGK5DJwBEnWoo1jphdj-GBjF2z_Py2KZIYBjc0-Mkrbiz_ouK1lX9AdHM92Q0lmcZthnJjCxxNPeX_6fznbAsxh7VYYN8GUafnbr-SbHP6GeDf7bGQTYCMG3L7Zc/s1600/Nutella+Waffle+Sandwich+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEido62Y5Lg6Hij89BwLGK5DJwBEnWoo1jphdj-GBjF2z_Py2KZIYBjc0-Mkrbiz_ouK1lX9AdHM92Q0lmcZthnJjCxxNPeX_6fznbAsxh7VYYN8GUafnbr-SbHP6GeDf7bGQTYCMG3L7Zc/s400/Nutella+Waffle+Sandwich+Cookies.jpg" width="270" /></a></div><div style="text-align: center;"><i><b> photo credit:</b></i> <b><a href="http://www.justataste.com/">http://www.justataste.com</a></b></div><br /><br /><br /><b>Nutella Waffle Sandwich Cookies</b><br /><br />original recipe: <a href="http://www.justataste.com/2012/04/nutella-waffle-sandwich-cookies/">http://www.justataste.com/2012/04/nutella-waffle-sandwich-cookies/</a><br /><br />Ingredients:<br /><ul><li>1 cup heavy cream</li><li>1½ teaspoons vanilla extract</li><li>1½ cups powdered sugar</li><li>1½ cups all-purpose flour</li><li>¼ teaspoon ground cinnamon</li><li>1 tablespoon cornstarch</li><li>Nutella</li></ul><br />Instructions:<br /><br /><div style="text-align: justify;">In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream with the vanilla extract on medium-high speed until mousse-like, about 5 minutes.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Sift together the powdered sugar, flour, cinnamon and cornstarch in a separate bowl then gently fold the dry mixture into the wet until it is fully incorporated. Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Heat the panini press to medium-high heat (or 375°F).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Place a heaping tablespoon of batter in the center of the panini press, close the lid and cook the waffle for about 90 seconds.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Quickly remove the waffle from the press and use a circular 2-inch cookie cutter to cut out rounds. Set the waffle cone cookies aside to cool.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Once the waffle cone cookies have cooled, spread one side of a cookie with Nutella and top with a second waffle cone cookie to form sandwiches.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Notes:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">It's important to work quickly with the waffle cookies when they're hot off the panini press. They'll harden and break into pieces if you wait too long to cut out the rounds.</div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-84358200836095639462012-08-15T14:29:00.000-07:002012-11-08T03:11:00.049-08:00Southwestern Turkey Club<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivF6sGO8Hp8F4N-FPUpgpR38dGSLSTSwBPyFtsik4DaukRq_zMLJjtHaxezQW1qsmnqmSosSfi0RbMuapmmW7c-NEZDBVFcaG5euaUqLflappKSZii0k6Xle2Sla3Gv_PMHGLVgg65s7E/s1600/Southwestern+Turkey+Club.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivF6sGO8Hp8F4N-FPUpgpR38dGSLSTSwBPyFtsik4DaukRq_zMLJjtHaxezQW1qsmnqmSosSfi0RbMuapmmW7c-NEZDBVFcaG5euaUqLflappKSZii0k6Xle2Sla3Gv_PMHGLVgg65s7E/s1600/Southwestern+Turkey+Club.jpg" /></a></div><div style="text-align: center;"> <i><b>photo credit:</b></i> <b><a href="http://www.marthastewart.com/">http://www.marthastewart.com</a></b></div><br /><br /><br /><b>Southwestern Turkey Club</b><br /><br />original recipe: <a href="http://www.marthastewart.com/341750/southwestern-turkey-club?center=856055&gallery=853635&slide=260523">http://www.marthastewart.com/341750/southwestern-turkey-club?center=856055&gallery=853635&slide=260523</a> <br /><br />Ingredients:<br /><ul><li>8 slices bacon (8 ounces)</li><li>4 turkey cutlets</li><li>Coarse salt and ground pepper</li><li>1 ripe avocado, pitted and peeled</li><li>2 tablespoons fresh lime juice</li><li>1 to 2 tablespoons chopped pickled jalapeno chiles</li><li>12 slices whole-wheat sandwich bread, lightly toasted</li><li>1 tomato, thinly sliced</li></ul><br /><div style="text-align: justify;">Instructions:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Working in two batches if necessary, cook bacon in a large skillet over medium heat until brown and crisp, 6 to 8 minutes per side; transfer to a paper-towel-lined plate to drain. Pour off all but 2 tablespoons rendered fat from skillet.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Season turkey generously with salt and pepper. Add to skillet, and cook over medium heat until opaque throughout, 2 to 3 minutes per side; transfer to a paper-towel-lined plate to drain.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In a small bowl, mash avocado, lime juice, and chiles with a fork; season with salt and pepper.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Spread avocado mixture on one side of each slice of toast. Layer turkey, bacon, tomato, and toast to form four triple-decker sandwiches. To serve, skewer with toothpicks; slice in half with a serrated knife.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Note:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Chicken cutlets are a good substitute for the turkey. You can even use sliced cooked turkey or chicken from the deli counter; in that case, skip step 2. After halving avocado and removing the pit, slide a large spoon between skin and flesh to remove peel in one piece.</div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-82655551194603613222012-08-14T19:10:00.000-07:002012-11-08T03:11:19.741-08:00Gingerbread CupcakesGingerbread Cupcakes<br /><br /><br />Ingredients:<br />coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-33445053028578343612012-08-14T18:43:00.000-07:002012-11-08T03:11:19.719-08:00Ice Cream Sundae Brownies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAXz6pV7DdqUs4Lpiijj9utKZ96d8ZaOFXTtsOdydt27xmTLmRBqKeNr_KSXX8EkaqpYqyz31CXln85XvIlWfdLAnQNxsgoAGpyTSDTXOi-1oobCWuJ_AVHHU6ZWlJdZjPFt6TdeBuaUs/s1600/Ice+Cream+Sundae+Brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAXz6pV7DdqUs4Lpiijj9utKZ96d8ZaOFXTtsOdydt27xmTLmRBqKeNr_KSXX8EkaqpYqyz31CXln85XvIlWfdLAnQNxsgoAGpyTSDTXOi-1oobCWuJ_AVHHU6ZWlJdZjPFt6TdeBuaUs/s400/Ice+Cream+Sundae+Brownies.jpg" width="266" /></a></div><div style="text-align: center;"> <i><b>photo credit:</b></i> <b><a href="http://picky-palate.com/">http://picky-palate.com</a></b></div><br /><br /><br /><br /><b>Ice Cream Sundae Brownies</b><br /><br />original recipe: <a href="http://picky-palate.com/2010/06/14/ice-cream-sundae-brownies-2/">http://picky-palate.com/2010/06/14/ice-cream-sundae-brownies-2/</a><br /><br />Ingredients:<br /><ul><li>1 box Brownie Mix</li><li>2 eggs</li><li>1/2 Cup canola or vegetable oil</li><li>Heaping 1/2 Cup of your favorite Ice Cream (I used Ben and Jerry’s Phish Food)</li><li>1 1/2 Cups chocolate chips</li><li>1/4 Cup hot fudge topping (chilled)</li></ul><br />Instructions:<br /><div style="text-align: justify;">1. Preheat oven to 350 degrees F. In a large bowl mix the brownie mix, 2 eggs and oil until combined…and thick. I did NOT add the water. Scoop in ice cream, chocolate chips and hot fudge; mix until combined. Pour into a foil lined 9×13 inch baking dish that’s been GENEROUSLY sprayed with cooking spray. Bake for 40-50 minutes or until toothpick comes clean from center.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">2. Let cool completely. Remove foil from baking dish, cut into squares and serve.</div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-12751558606371293362012-08-14T18:32:00.000-07:002012-11-08T03:11:19.710-08:00Baked Penne with Chicken and Sun-Dried Tomatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qAtbrFV1tQqvfuqg_VwOqq84UGPMkqCrQF1xCBH3RwJmYMLB1i8mTa1qD7vnw1jIw-TQ3cBDczNxVsvB7l91RkAPGImtn_OipXjsBt5ytBGvFmeNdT4eaIbL75rp2Y4NWjZSwiCam7A/s1600/Baked+Penne+with+Chicken+and+Sun-Dried+Tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7qAtbrFV1tQqvfuqg_VwOqq84UGPMkqCrQF1xCBH3RwJmYMLB1i8mTa1qD7vnw1jIw-TQ3cBDczNxVsvB7l91RkAPGImtn_OipXjsBt5ytBGvFmeNdT4eaIbL75rp2Y4NWjZSwiCam7A/s1600/Baked+Penne+with+Chicken+and+Sun-Dried+Tomatoes.jpg" /></a></div><div style="text-align: center;"> <i><b>photo credit:</b></i> <b><a href="http://www.marthastewart.com/">http://www.marthastewart.com</a></b></div><br /><br /><br /><b>Baked Penne with Chicken and Sun-Dried Tomatoes</b><br /><br />original recipe: <a href="http://www.marthastewart.com/313371/baked-penne-with-chicken-and-sun-dried-t">http://www.marthastewart.com/313371/baked-penne-with-chicken-and-sun-dried-t</a><br /><br />Ingredients:<br /><ul><li>6 tablespoons butter, plus more for baking dishes</li><li>Coarse salt and ground pepper</li><li>1 pound penne rigate</li><li>1 teaspoon olive oil</li><li>2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally</li><li>1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)</li><li>4 garlic cloves, minced</li><li>6 cups whole milk</li><li>10 ounces white mushrooms, trimmed and thinly sliced</li><li>1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced</li><li>1 1/2 cups shredded provolone (6 ounces)</li><li>1 cup finely grated Parmesan (4 ounces)</li></ul><br />Instructions:<br /><br /><div style="text-align: justify;">Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.</div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-37581632756264924252012-08-14T18:16:00.000-07:002012-11-08T03:11:19.723-08:00Spiced Raspberry Cottage Cheese Smoothie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljcKbLB67susCHzNsGlS0IBraIHFR5ZOLnghfQm8eLIgRl56ZT46XsEMdu_SfaGbNnqlxCP9bZCcl4jMHUIH9SFZjc2Glw-TtHctFOa0DLPxqVaE2xlwTTUxkzpKLupl0CsFjjVOeWpA/s1600/Spiced+Raspberry+Cottage+Cheese+Smoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhljcKbLB67susCHzNsGlS0IBraIHFR5ZOLnghfQm8eLIgRl56ZT46XsEMdu_SfaGbNnqlxCP9bZCcl4jMHUIH9SFZjc2Glw-TtHctFOa0DLPxqVaE2xlwTTUxkzpKLupl0CsFjjVOeWpA/s1600/Spiced+Raspberry+Cottage+Cheese+Smoothie.jpg" /></a></div><div style="text-align: center;"> <i><b>photo credit:</b></i> <b><a href="http://www.realage.com/">http://www.realage.com</a></b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Spiced Raspberry Cottage Cheese Smoothie</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">original recipe: <a href="http://www.realage.com/information-on-diabetes/7-diabetes-friendly-smoothie-recipes-6">http://www.realage.com/information-on-diabetes/7-diabetes-friendly-smoothie-recipes-6</a></div><div style="text-align: justify;"><br /></div><ul style="text-align: justify;"><li>1 (6-ounce) container fresh raspberries (about 1-1/2 cups)</li><li>1/2 cup fat-free cottage cheese </li><li>2 pitted dates</li><li>2 tablespoons old-fashioned rolled oats</li><li>1 teaspoon honey</li><li>Pinch ground cinnamon</li><li>1 cup ice cubes</li></ul><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Combine all ingredients in a blender. Purée until smooth.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Serves 2</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Nutrition :</div><div style="text-align: justify;"><i>Calories: 134; Fat: 1g (0g sat fat); Protein: 8.4g; Carb: 25g; Fiber: 6.4g; Chol: 3mg; Sodium: 216mg; Calcium: 55mg</i></div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-87092922754445949612012-08-14T18:08:00.000-07:002012-11-08T03:11:19.745-08:00Simple Shrimp and Guacamole Tostadas<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xcRKMvlqKbIxUMtTXyizQbA0WfG4m54Rt6Locx2HNzwle5CgE8US8DG0y7PiCjICY7tJexY35CoO3tJJ2xUozMS3xOXhU6DYd4VOOPpytq0sXaJ8ktW1NQsZ6eEF_o4kKbtJluNV46M/s1600/Simple+Shrimp+and+Guacamole+Tostadas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xcRKMvlqKbIxUMtTXyizQbA0WfG4m54Rt6Locx2HNzwle5CgE8US8DG0y7PiCjICY7tJexY35CoO3tJJ2xUozMS3xOXhU6DYd4VOOPpytq0sXaJ8ktW1NQsZ6eEF_o4kKbtJluNV46M/s400/Simple+Shrimp+and+Guacamole+Tostadas.jpg" width="268" /></a></div><div style="text-align: center;"> <i><b>photo credit:</b></i> <b><a href="http://bevcooks.com/">http://bevcooks.com</a></b></div><br /><br /><br /><b>Simple Shrimp and Guacamole Tostadas</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">original recipe: <a href="http://bevcooks.com/2011/12/simple-shrimp-and-guacamole-tostadas/">http://bevcooks.com/2011/12/simple-shrimp-and-guacamole-tostadas/</a></div><div style="text-align: justify;"><br />Ingredients:</div><ul style="text-align: justify;"><li>6 corn tortillas</li><li>cooking spray</li><li>2 cups grated cheddar cheese</li><li>2 avocados</li><li>1/2 cup chopped cilantro, plus more for garnish</li><li>juice from 1 lime</li><li>2 Tbs. extra virgin olive oil</li><li>1 pound shrimp, peeled and deveined</li><li>1 Tbs ground cumin</li><li>2 Tbs chili powder</li><li>1 tsp crushed red or green pepper</li><li>1 tsp garlic salt</li><li>1 red bell pepper, cut into small slices</li></ul><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Instructions:<br /><br />Preheat oven to 350.<br /><br />Lightly coat both sides of the corn tortillas with cooking spray. Bake for 4 minutes on each side. Switch oven to broil. Evenly divide the cheese over the tortillas and broil until cheese is melted and bubbly, 2-ish minutes. Remove from heat and set aside.<br /><br />In a small bowl, combine the avocados, cilantro, lime juice and a pinch of kosher salt. Mash up with a fork until you get guacamole. Go ahead and eat a few bites for your well being.<br /><br />Toss the shrimp with the cumin, chili powder, crushed pepper flakes and garlic salt.<br /><br />Heat the oil in a medium skillet over medium high. Sear the shrimp on one side for 2 minutes; flip and sear 30 more seconds. Remove from pan.<br /><br />To the pan, add the sliced red bell pepper. Saute for 2 minutes, scraping the browned bits from the pan, seasoning the peppers. Sprinkle in a leetle salt.<br /><br />Spoon the guacamole over each cheesy tostada, followed by shrimp and red bell pepper. Garnish each tostado with cilantro and give another good squeeze of lime juice over each one.</div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-63000110130259928412012-08-14T17:59:00.000-07:002012-11-08T03:11:19.731-08:00Healthy Nutty Blackberry Smoothie<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUUeywd6107ePA51aqsr2dV5FWIbdIvB4natOP8UXKUI-A3450Ek3qT55a-bTAeg1yWynCQrBDkziLK8zhtGWOSgYmz_XcsXQpSI5VZ4IXRy-M69bbynS_ba8NhGBqrfKFY0iBqCaVIv8/s1600/Healthy+Nutty+Blackberry+Smoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUUeywd6107ePA51aqsr2dV5FWIbdIvB4natOP8UXKUI-A3450Ek3qT55a-bTAeg1yWynCQrBDkziLK8zhtGWOSgYmz_XcsXQpSI5VZ4IXRy-M69bbynS_ba8NhGBqrfKFY0iBqCaVIv8/s1600/Healthy+Nutty+Blackberry+Smoothie.jpg" /></a></div><div style="text-align: center;"><i><b> photo credit:</b></i> <b><a href="http://www.realage.com/">http://www.realage.com</a></b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Healthy Nutty Blackberry Smoothie</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">original recipe: <a href="http://www.realage.com/information-on-diabetes/7-diabetes-friendly-smoothie-recipes-7">http://www.realage.com/information-on-diabetes/7-diabetes-friendly-smoothie-recipes-7</a></div><div style="text-align: justify;"><br /></div><ul style="text-align: justify;"><li>1 (6-ounce) container fresh blackberries (about 1-1/2 cups)</li><li>1/2 cup plain fat-free Greek yogurt</li><li>2 tablespoons almond butter</li><li>2 teaspoons honey</li><li>1 cup ice cubes</li></ul><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Combine all ingredients in a blender. Purée until smooth.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Serves 2</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Nutrition :</div><div style="text-align: justify;"><i>Calories: 175; Fat: 9.3g (1g sat fat); Protein: 9.6g; Carb: 16g; Fiber: 6 g; Chol: 0mg; Sodium: 57mg; Calcium: 118mg</i></div><div style="text-align: justify;"><br /></div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0tag:blogger.com,1999:blog-5953225892815177109.post-65663656925286814522012-08-14T17:51:00.000-07:002012-11-08T03:11:19.734-08:00Grilled Halibut, Eggplant, and Baby Bok Choy with Korean Barbecue Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceQUNk7je6B-D_G7sYBm3vnMiV_jaGYkwcSjVA0mYHT8T4PRlJUYPXHbNH5DHSekXEhL6HtQ7wSBlFYhwvroFtrC_dCbDBw-gwpGSO2anZuF4Z-_IBdq1k2Fp6rOGbtCb9d47HqrkEVo/s1600/Grilled+Halibut,+Eggplant.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhceQUNk7je6B-D_G7sYBm3vnMiV_jaGYkwcSjVA0mYHT8T4PRlJUYPXHbNH5DHSekXEhL6HtQ7wSBlFYhwvroFtrC_dCbDBw-gwpGSO2anZuF4Z-_IBdq1k2Fp6rOGbtCb9d47HqrkEVo/s1600/Grilled+Halibut,+Eggplant.jpg" /></a></div><div style="text-align: center;"><i><b> photo credit:</b></i> <b><a href="http://www.epicurious.com/">http://www.epicurious.com</a></b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Grilled Halibut, Eggplant, and Baby Bok Choy with Korean Barbecue Sauce</b></div><div style="text-align: justify;"><br /></div><div style="text-align: left;">original recipe: <a href="http://www.epicurious.com/recipes/food/views/Grilled-Halibut-Eggplant-and-Baby-Bok-Choy-with-Korean-Barbecue-Sauce-235590">http://www.epicurious.com/recipes/food/views/Grilled-Halibut-Eggplant-and-Baby-Bok-Choy-with-Korean-Barbecue-Sauce-235590</a></div><div style="text-align: left;"><br /></div><div style="text-align: justify;">Ingredients:</div><ul><li>4 tablespoons olive oil or vegetable oil, divided</li><li>2 garlic cloves, minced</li><li>1 1/2 teaspoons minced serrano chile with seeds</li><li>1/3 cup soy sauce</li><li>1/4 cup (packed) dark brown sugar</li><li>3 tablespoons unseasoned rice vinegar</li><li>3 tablespoons water</li><li>1 tablespoon Asian sesame oil</li></ul><div style="text-align: justify;"><br /></div><ul><li>8 baby bok choy, halved lengthwise</li><li>4 medium-size Japanese eggplants, trimmed, halved lengthwise</li><li>4 6- to 7-ounce halibut fillets (each about 1 inch thick)</li><li>2 green onions, thinly sliced</li></ul><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Instructions:</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Heat 1 tablespoon olive oil in heavy small saucepan over medium heat. Add garlic and chile; sauté until fragrant and light golden, about 3 minutes. Add soy sauce, brown sugar, vinegar, and 3 tablespoons water and bring to boil, stirring until sugar dissolves. Reduce heat to medium and simmer until mixture is reduced to 3/4 cup, about 5 minutes (sauce will be thin). Remove barbecue sauce from heat; whisk in sesame oil. Transfer 1/4 cup barbecue sauce to small bowl and reserve for serving.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Prepare barbecue (medium heat). Combine bok choy and eggplant halves in large bowl. Drizzle 2 tablespoons olive oil over and toss to coat. Sprinkle with salt and pepper. Brush fish with remaining 1 tablespoon olive oil; sprinkle with salt and pepper. Grill vegetables and fish until vegetables are tender and slightly charred and fish is just opaque in center, turning occasionally and brushing with sauce, about 10 minutes total for vegetables and 7 minutes total for fish. Transfer vegetables and fish to plates; sprinkle with green onions. Drizzle with reserved sauce and serve.</div>coephttp://www.blogger.com/profile/07796121242687431447noreply@blogger.com0