30 Eylül 2012 Pazar

Apple Crisp Pie

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My mouth has been watering for fall food flavors since August! I've been waiting patiently to make apple pie for weeks! I finally decided it was a good time to buy some apples for this tasty treat. My boyfriend and I made sure to buy the best of the best apples for this recipe. The only place to go for those, is the Madison Farmers' Market! The absolute best stand for apples has to be Ten Eyck Orchard. That is where these honeycrisp apples are from. We decided on honeycrisp instead of a more traditional baking apple because we wanted extras to snack on. 

This was the first time I ever made pie, and I have to say I coming into it I was nervous but quickly found out making this was as easy as, well, pie. I was extremely nervous to make homemade crust. You have to do everything just right otherwise it is not flaky enough. Most people just skip it entirely and by store bought crust. I'm glad I didn't! The recipe I have for the pie crust was very simple and it was very delicious! It went perfectly with the apple crisp center. As for the meat of the pie, it is very simple. Besides the labor put into peeling and cutting 10 apples, it is a cinch!


This apple crisp pie is sweet and savory. Don't be nervous when the first piece taken out of the dish reveals a lot of juice. My honeycrisp apples were very juicy and left a pool. This is yummy to drizzle on top of your helping! Apart from the delicious apples and cinnamon, the crust and topping add a crunch! It is the perfect combination of apples and crisp that can be enjoyed warm or chilled.

Apple Crisp Pie with Homemade Pie Crust

Pie Crust
from Williams-Sonoma

Ingredients
1 1/4 c. flour
1 Tbsp. sugar
1/4 tsp. salt
1 stick cold to frozen butter
3 Tbs. very cold water (I measured my water out into a small cup, then I placed it into a bowl of ice)

Instructions
1. Mix flour, sugar and salt in a large bowl.
2. Cut the butter into small chunks and place into bowl. With a pastry cutter, get the butter incorporated into the dry ingredients. Use knives or a fork if you do not have a pastry cutter.
3. Add the cold water and mix with a fork until the dough pulls together. I actually needed about a tablespoon more of water to get all the ingredients to stay together.
4. Place dough ball onto a floured surface and roll out using a rolling pin. Sprinkle flour on the rolling pin or dough if it sticks. Roll out until it fits into a 9-in pie pan.

Mrs. Mohoney's Apple Crisp 

Ingredients
10 apples
3/4 c. white sugar
3 tsp. cinnamon

For the Topping:
1 1/2 c. white sugar
1 c. flour
1 stick butter, softened

Instructions
1. Peel and cut apples into tiny pieces
2. Mix apple pieces, sugar and cinnamon into a large bowl, making sure the apples are evenly coated.
3. Place mixture into a pie shell or for simply apple crisp, place in a buttered 8x8 baking dish.
4. Mix the topping ingredients together until it forms little pea sized balls.
5. Sprinkle on top of the apple mixture.
6. Bake at 375 for about 35-40 minutes.
7. Enjoy!


Red Tomato Hash

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People have been asking me a lot lately how school is going. My response is usually its been going for three weeks too many. That is right people, can't a girl just be ready to be done with school? We have all been there, right?


The best part of my semester, maybe the second best class ever taken at UW-Madison, is my 50 minutes of relaxation twice a week. It is pretty awesome. We stretch, relax, clear our minds, focus on breathing, all that cool stuff. I'm going to be a zen relaxation machine come December.


You may wonder to yourself, what could be a more awesome class than that? A literature class dedicated to J.R.R Tolkien. What I have to read The Hobbit tonight? Well, I am not going to argue with that, ever. Speaking of being a total LOTR nerd, who is way excited for The Hobbit movie to come out December 14th? I don't even care that it is right before finals week, I will be there at midnight.


Enough LOTR nerd talk and on to this hash. It is pretty delicious and fairly easy. You roast some tomatoes, garlic and jalapenos. Don't be afraid to let the tomatoes get really blackened, it makes the salsa more thick and delicious. Add it all to a food processor, making it a chunky salsa consistency. Finally toss in some finely chopped onion and cilantro and done.


You can also double the tomato salsa and get salsa one day and hash the next. I do suggest, depending on how hot your peppers are, one jalapeno for salsa and two for hash. The peppers I used, where like crazy stupid hot. Locally grown for the win. Grocery store jalapenos, weak.



After you make the salsa you cook up some onion and other vegetables you have on hand, in a non-stick skillet, with a little oil. Then add some salsa to the skillet, letting it reduce and thicken. Finally add some roughly mashed potatoes, stirring occasionally letting everything get all golden delicious before shoveling into your mouth.

xo
April

Ingredients:
Salsa:
1 pound (3 medium) tomatoes
1-2 fresh jalapeno chiles
3 garlic cloves, unpeeled
1/2 teaspoon salt
1/2 small onion, finely chopped
1/3 cup chopped cilantro
1 1/2 teaspoons cider vinegar

Hash:
1/2 small onion, chopped
1 medium red bell pepper, chopped
1 ear corn, kernels removed
3 cups roughly mashed red potatoes (from about 2 pounds boiled potatoes)
3 tablespoons vegetable oil

Instructions:
  1. Lay the tomatoes on a rimmed baking sheet and place about 4 inches under a hot broiler. Roast until blistered and blackened on one side, about 6 minutes. Remove the baking sheet from the oven, flipping the tomatoes over and adding the jalapenos. Return the baking sheet to the oven and continue to broil for 6 minutes, at 3 minutes, add the unpeeled garlic cloves to the baking sheet.
  2. Cool, then peel the skins off the tomatoes and garlic and stem and seed the jalapenos. In a food processor, grind the jalapenos, garlic and 1/2 teaspoon salt to a paste. Add the tomatoes to the paste, pulsing several times to achieve a coarse puree.
  3. In a strainer, rinse the onion under running water, shake off any excess and add to the salsa, along with the cilantro and vinegar. (At this point you could use this as a salsa or continue on to make the hash).
  4. In a large non-stick skillet over medium heat, fry the onion, pepper and corn in the vegetable oil for 5-8 minutes. Add 1 1/2 cups of the salsa and cook until thick and reduced, about 5 minutes. Finally stir in the 3 cups of coarsely mashed potatoes, continuing to fry and turn everything together until the potatoes brown and the mixtures holds together, about 5-10 minutes.
  5. Serve the hash with a fried or poached egg.
Adapted from Ricky Bayless






Cheesy Jalapeño Stuffed Chicken

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I'm back!  That's right, my last post was in May, can you even believe it!  I spent 8 weeks this summer in Europe studying abroad in Toledo, Spain and then doing a little backpacking as well with my fellow blogger Emily.  When I got back in mid-August who knows what happened because I had been wanting to cook and bake the entire time I was in gone.  For some reason it took until now to get things rolling again.  But here I am, finally back at it again and with this cheesy jalapeño stuffed chicken to get things started again.


Bear with me as I have downgraded my camera since my last post.  (My mom wanted hers back apparently.)  I'm thinking a new camera is going to be the main item on my Christmas list this year!  Not to mention I haven't really gotten this whole lighting and editing thing down yet.  My photography skills are a work in progress to say the least.


I hope you enjoy!  I served my chicken with roasted red potatoes, a simple vinaigrette salad, and a tall glass of milk to balance out the hotness from those jalapeños (I left the seeds in.)

Recipe adapted from Skinnytaste.

Ingredients

  • 2 slices center cut bacon, cooked and crumbled
  • 2 jalapeños (remove seeds if prefer more mild)
  • 3 oz 1/3 less fat cream cheese (about 1/3 cup)
  • 2 oz reduced fat shredded cheddar cheese (about 1/4 cup)
  • 2 oz shredded pepperjack cheese (about 1/4 cup)
  • 2 tablespoons green onion, chopped
  • 6 skinless chicken breast cutlets, about 3 oz each
  • 1/2 cup panko breadcrumbs with italian seasoning
  • 2 limes, juice of
  • 1 tablespoon olive oil
  • salt and fresh pepper
  • olive oil non-stick spray
Directions
  1. Wash and dry chicken cutlets and season with salt and pepper.
  2. Preheat oven to 450 degrees.  Lightly spray baking dish with non-stick spray.
  3. In a medium bowl, combine cream cheese, cheeses, green onion, jalapeños and bacon crumbles.
  4. Lay out chicken cutlets and spread an equal amount of cheese mixture on each.  Roll each cutlet and secure ends with toothpicks.
  5. Combine olive oil and lime juice in a small bowl.  Place bread crumbs in another.
  6. Dip chicken in liquid mixture and then in bread crumbs.  Set seam-down in baking dish.
  7. Lightly spray top of chicken with olive oil spray.
  8. Cook for about 25 minutes and serve.

Grandma Spencer's Strawberry Spinach Salad

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Yesterday was my dad, the "Big Man's", birthday.  In our family we don't go all out or anything for birthdays, but we did all head over to Mom and Dad's house to have a nice family dinner.  Mom had to work late yesterday and my offer of making dinner was turned down because it would've apparently taken too much time so we ended up ordering pizza for dinner.  As a nice little side to go along with our pizza I decided to make this strawberry spinach salad.

This salad is a family favorite.  When we were kids (well maybe not my brother who also wouldn't eat ketchup) we would always gobble it up even though it was full of spinach!  My Grandma Spencer used to always make it and it was a recipe that we made sure to get from our grandpa once she had passed away.  Now we make it for special dinners every once in a while or it's also great to take to pot lucks as well. 


And in case you were wondering, there was no cake for dessert, Dad is not a big cake person.  Instead we had brownies, his all time favorite.  My sister Avery made the brownies and added pecans to half of them because that's the way dad likes them.  (Well Dad would prefer the whole pan have nuts but some other people in the family are picky.)  
Ingredients
  • 12 oz fresh baby spinach
  • 2 tablespoons sesame seeds
  • 1/4 cup vegetable oil
  • 2 tablespoons cider or raspberry vinegar
  • 1-2 tablespoons sugar
  • 2 tablespoons minced green onion
  • 1 teaspoon salt
  • dash of pepper
  • 1 pint strawberries, sliced

Directions
  1. Combine oil, vinegar, sugar, green onion, salt, and pepper in a small bowl.  Refrigerate for a couple of hours (or longer.)
  2. Toast sesame seeds at 350 degrees for about ten minutes (150 for about 5 minutes in a toaster oven.)
  3. Toss spinach, sesame seeds, dressing, and strawberries in a large bowl.  Enjoy!

Ombre St. Patrick's Day Garland

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I have a little last minute St. Patrick's day project to share with you. I wasn’t planning to decorate for St. Patrick’s Day. The last two days I have been sitting on the couch next to a sick little boy. I wasn’t allowed to leave his side except to get him more juice. I think I have seen Toy Story at least 20 times over the last two days. As much as I love my son, a woman can only watch toys come to life so many times. So on one of my juice runs, I checked out my felt stash. I found four different shades of green and a cream that I thought would be cute for a some St. Patrick's day décor. I set out to make an ombre garland. The perfect project for those sitting on the couch days.
SONY DSCI used this as the stencil to help cut out my shamrocks. SONY DSCSONY DSCSONY DSCSONY DSCI cut out 8 of each color. I cut 40 shamrocks. I would have loved to run over to my sewing machine to sew this together quickly. Since I wasn’t allowed to leave the couch. I just used embroidery thread to connect all of the shamrocks. It didn’t take as long as I thought it would. SONY DSCThis project may be coming a little late this year. I will definitely be keeping it for next year too!SONY DSC41D7BC788C40AFDD713E5833753FB8F5

29 Eylül 2012 Cumartesi

Peanut Butter Mousse in Chocolate Cups

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We’re having another murder mystery dinner party in a couple weeks. I have been busy planning for that. With this murder mystery, we are going to have our dinner about 45minutes into the party, which means I am definitely going to want to have a do-ahead dinner ready to go. That includes dessert.

One of the desserts I’ll be serving, which I just made this morning, is peanut better mousse in chocolate cups. Like the raspberry and chocolate mousse recipes I’ve posted on my blog, these mousse cups can be made up ahead of time and frozen. Pull them out of the freezer and let them thaw at room temperature about 30-40 minutes before serving. Here’s the recipe:

1 cup whipping cream
8 oz. cream cheese, softened
1 cup creamy peanut butter
¾ to 1 cup powdered sugar (to taste)
3 T. milk
1 tsp. vanilla extract
About 40 cordial-sized chocolate cups (these can be purchased from stores like World Market, or you can make your own)
Miniature Reese’s peanut butter cups for garnish.

Beat whipping cream til stiff peaks and set aside. In another bowl, beat cream cheese until smooth. Add peanut butter, powdered sugar, milk and vanilla extract and blend well. Fold whipped cream into peanut butter mixture. Spoon into pastry bag and pipe into chocolate cups. Top each with a miniature peanut butter cup. If serving that day, you can refrigerate mousse cups until serving time. Otherwise, put in a covered container in the freezer. Can freeze up until a month before serving.

Enjoy!
~Becky

GREAT BOARD GAMES FOR GROUPS

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I like to host get-togethers where kids and their parents can interact with each other in a relaxed, fun atmosphere. As the mother of two teenage boys, I think that’s important. The teenage years are not a time when you want your kids to stop talking with you. I want to keep the communication channels open with them, and I like getting to know their friends too.

I also think it’s important that we parents plan activities that get our teens off their computers and iPods and interacting with other people. I’m referring to good “old fashioned” face-to-face talking. I see too many teens today, spending time “with” their friends, while each is plugged into his or her own electronic device. Sure, they might be sitting next to each other, but they’re not talking with each other. As parents, we should be doing what we can to get them interacting more. Otherwise, a lot of teens will sit in the same room together while staying “plugged in” to their iPods and iPads or other electronic gadgets. They’re not talking to us, they’re not talking with each other, and they’re not developing good communication skills. (Forgive me, but I have a communication background and this is “my thing.” I’m not “in” to all the passive forms of entertainment like playing solitary computer games and watching TV.)

What are some things we’ve done to generate communication at our house? Well, we bought a ping pong table last year, and put that in the game room. My sons really like playing ping pong with their friends, and with their friends’ moms and dads too. We hosted a murder mystery party last year where both parents and teens had character parts. We’ve also hosted a lot of Bunco parties and swim parties. One of the best and most entertaining teen- and pool-related fun has been two years in a row we had a “polar bear” event in the pool during winter break, where we watched 15-20 teens take turns diving into the pool in mid-December, and afterwards they all crammed together in the hot tub. We didn’t heat the main pool water and the air temperature was in the 40s. Those events definitely got the parents and teens laughing together…and caused me lose my voice I laughed so hard!

Another idea, which I wanted to focus on here, is to pick up some board games that can be played as groups. Sometimes we’ll have the teens just play the games by themselves; other times we’ll have the teens and parents all playing together. Here are my family’s favorites:

1. WOULD YOU RATHER?

This game really generates a lot of conversation. It consists of 800 “Would You Rather?” questions, along with all the game pieces, score pads, timer, etc. Players take turns drawing a card, each with a question on it. You get questions like, “Would you rather spend 2 hours in a room with 100 wasps or sleep one week in a room with 2 rats?” “Would you rather eat a one-gallon container of apple stems or eat a dozen banana peels?” “Would you rather be a pathetic wannabe or a wasted has-been?” Players can’t pick “Neither” as an answer; they have to choose one, and doing so always leads to a lively discussion.

Players win by correctly predicting the group consensus to each of the questions and completing certain challenges. The challenges can be the most fun of all. Last time my sons and their friends played this at our house, we just about choked in laughter as we watched the teens use lipstick to write “Sponge Bob” on my son’s forehead, and later, to apply mascara to one of the more burly guys in the group. This game is a great way to really get to know your friends, and to just have some good-natured fun.

2. WHAT WERE YOU THINKING?

This is another game where participants draw from packs of question cards. The questions are either on general interest topics (“List five of the most dangerous jobs.” “List five body parts that have three letter names.” “Fact or Fiction: Dogs see only in black and white.”), solicit opinions and preferences (“Do politicians lie more than they tell the truth?” “How many times per week do you wash your hair?” “Is it acceptable for a 50-year-old man to marry a 25-year-old woman?”) or relate directly to the group of players (“Who here is most likely to have met somebody famous?” “Who here can hold his or her breath the longest?” “Who here watches the most television?”). The question is read, and everyone writes down their answers and paper.

The object of the game is to come up with the same answer that all the other players are choosing. Basically, you’re guessing what others are thinking. The more you think like everyone else, the better you score, even if it’s not exactly the “correct” answer. If you answer differently than the other players, you get a penalty card. Once a player gets eight penalty cards, the game is over. Everyone who didn’t have eight penalty cards is considered a winner. Of course, whether you’re a winner or the loser, the fun in playing the game is just trying to figure out how other people are going to answer. Again, these are questions that generate a lot of conversation. Last time we played this game, three days later there was still a lot of discussion about—and attempts at proving—who could hold their breath the longest.

3. BALDERDASH?

This board game is very similar to the classic party game, Dictionary. Players take turns reading words, names, initial, movies, or descriptions of unusual laws that probably nobody in the group has ever heard of. Each player makes up a phony—but believable—answer, that they turn into the dasher (the leader of the round). When the dasher has collected all the made-up answers, he or she reads them—along with the “real” answers—to the group. Players then vote on which answer is real. Points are scored to the players who guess the correct answer, as well as those who are able to bluff others to choose their answer as the correct answer. Believe me, there can be a lot of howling and cackling when this game is being played, especially as the dasher reads off that a “molebut” is a short, lumpy fish known as the seahog. Who could say “molebut” with a straight face?!! My kids sure couldn’t. The possible definitions that the kids came up with were pretty hilarious…but not necessarily things that I wanted to write down in this blog!

4. MALARKY

Another bluffing contest, Malarky is a game where players have to come up with answers to some pretty wild questions that are read to the group. For instance, “Why are there ridges on most stick licorice?” “Why aren’t there seat belts on school buses?” “Why does popcorn pop while other corn doesn’t?” “How did Levi’s 501 get their number?” “Why do roaches run away when a light is turned on in a darkened room?”

You don’t necessarily have to know the right answer; you just have to be able to come up with an answer that could fool everyone else. It’s a game everyone can play. If you’re a creative, right-brained type, you’ll be able to make up some creative answers. If you’re a left-brained “book worm,” all that knowledge you’ve stored up is going to help you select the right answers and make up answers that sound legit.

Players take turns acting as “host” for each round, who will be given the correct answer for a particular question. The “real” answer is listed on the card, which the host draws from a box. Everyone else has to make up believable answers. The “real” and made-up answers are all read by the “host” of that round, who has to try to keep a poker face the whole time, so that nobody knows when he’s reading the actual answer. Just like Balderdash, players vote on which answer they think is the right one. It’s funny to hear the made up answers, some of which sound so ridiculous you can’t help but laughing. And sometimes, the real answer is just as funny. Players are awarded points when their bluff answer receives votes or when they vote for the correct answer.

Last time we played this game at our house, we had six parents and seven teenagers playing for close to four hours straight. Parents and teens alike were all laughing so hard that by the end of the evening their sides were hurting. I think most of us also gleaned some interesting tidbits of knowledge as well. Before that evening, I never knew why stop lights are arranged in red, yellow and green, but I do now. We also can’t help but remember some of the made-up answers, which continue to make us giggle when we think about them.

5. PICTIONARY

This is a game that probably most people are familiar with, so I don’t need to describe all the ins and outs of how it is played. But I definitely wanted to include this game on the list. My oldest son naturally likes playing Pictionary because he’s been good at drawing from the day he could pick up a pencil. But even if you’re not an “artist” this is a great group game. Although it does help to be able to draw, it also helps if you are good at thinking on your feet. If you aren’t, this is certainly good practice!

To play, you divide your group up into two teams. We like to play guys versus gals, or teens versus parents. Sometimes there are words you have to draw that one group is much more familiar with that others. For instance, when we recently played, one of the words was “phonograph.” The parents all roared watching how a 14-year-old boy was going to draw something he had no real knowledge of. But then the laughs went the other direction when one of the parents drew a card with the name of a rap musician on it. So we have a lot of fun with this game. I think the friendly competition is a lot of fun. It’s also nice to see everyone playing together as a team and building that camaraderie.

You can probably find all of these games at your local Super Target, WalMart Super Center or Toys R Us. If not, you can find them on Amazon.com. They’re worth the investment…especially when on a cold winter evening when you’re relaxing with friends and there’s nothing on TV worth watching (which seems to happen a lot for us!). These games will get your group laughing…and interacting!!!

Have fun!
~Becky

Chocolate Chip Macadamia Nut Cookies

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I love chocolate chip cookies!!! Who doesn’t?!! Sometimes though it can be hard to find just the right recipe. Some recipes make cookies that are too thick, chunky and cake-like, whereas other chocolate chip cookie recipes spread way too thin. I find that the recipe below is just right—not too thin and not too thick. It’s a recipe I’ve “tweaked” a bit from Pillsbury’s BEST COOKIES cookbook. This is another drop cookie dough that can be made up ahead of time in dough balls and frozen until ready to bake.

½ cup unsalted butter, softened
½ cup Crisco or other shortening
¾ cup dark brown sugar, firmly packed
½ cup granulated sugar
1 ½ tsp. vanilla
1 large egg
1 ¾ cups all-purpose flour
1 tsp. baking soda
¼ tsp. salt
1 (12 oz.) package semi sweet chocolate chips
1 cup unsalted macadamia nuts, chopped

Cream butter, shortening and sugars together. Add egg and vanilla and beat until light and fluffy. Blend in flour, soda and salt. Stir in chocolate chips and macadamia nuts. Drop by rounded tablespoons onto parchment paper-lined cookie sheet. Bake in 375 degree oven for 10-12 minutes, or until light golden brown. Makes about 2 to 2 ½ dozen large cookies.

Enjoy!
~Becky

OLD FASHIONED PEACH PIE

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We went to a friend’s house for dinner tonight, and I got asked to make dessert. I made good ol’ fashioned PEACH Pie. I actually made two peach pies, and pulled them out of the oven about 15 minutes before we left for our friend’s home. That way, the pies were still warm when we ate them for dessert. Of course, we “had” to top the pie with ice cream. YUM!

Peach pie is probably one of our favorite desserts—especially during the late summer months when peaches are in season. Now it’s January and there aren’t always freshly-picked peaches at the supermarkets, and the farmer’s markets are closed down for the winter. I actually used frozen peaches in tonight’s pies—and these were peaches we bought from a farmer’s produce stand in northern Georgia on a trip this past summer. Georgia peaches are the best in my opinion—next to South Carolina peaches. They were delicious in tonight’s pies, and tasted just as good frozen as they were fresh.

In general, I recommend using frozen peaches in your pies during the “off” growing seasons. That’s true even if you don’t have your own frozen, tree-riped Georgia peaches. Any frozen peaches you can pick up from your local grocer are probably going to taste better (and be less expensive too!) than the “fresh” peaches that are available in supermarkets this time of year. (These “fresh” peaches were probably imported from far-flung lands in the Southern Hemisphere when the peaches were still green, and weren’t allowed to ripen on the trees…and they don’t usually have a whole lot of taste.) Actually it’s been said by many that frozen produce is often very good quality—even sometimes better than fresh produce, because there’s not a lot of time between harvesting and processing, so the fruit doesn’t go bad. So…in my peach pie recipe, it calls for frozen—not fresh—peaches. Just wanted to give you an explanation why. Here’s the recipe:

OLD FASHIONED PEACH PIE

Pastry for double 9-inch pie crust
6 cups frozen peaches, thawed slightly
1 cup granulated sugar
½ tsp. ground cinnamon
1/8 tsp. ground nutmeg
Dash salt
1/3 cup all-purpose flour
3 T. butter, cut into pieces

Line pie plate with bottom pie crust. In medium-sized bowl, combine peaches, sugar, cinnamon, nutmeg, salt and flour. Spoon into bottom pie crust. Top filling evenly with butter pieces. Moisten crust with a little warm water, and put top crust on. Cut slits for steam to escape. Bake in 400 degree oven for about an hour.

Happy pie making—and eating!
~Becky

Hot 'n Spicy Crock Pot Chili

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I said it before...and I'll say it again: I love my crock pots! (I say "crock pots" plural, because I have seven of them, in varying sizes. I use them all, often multiple crock pots for one meal. The main entree might go in a large 6 1/2- or 7-quart crock pot, and then I may have several side dishes cooking in the smaller or medium-sized crock pots. If I've got a large crowd coming over, I might have both of my two 7-quart crock pots cooking the same main entree such as roast beef.)

Cooking in a crock pot is an easy and stree-free way to entertain. You start the food cooking in the morning (You can even do all your advance food prep the night before and put the filled crock pot in the fridge until cooking time), and have very little, if any, food prep to do before your guests arrive (which means you can be relaxing beforehand!). And if it's a chilly day outside, you have the added plus of taking in all those wonderful smells coming from the kitchen all day.

I took advantage of my crock pot this past weekend. As I mentioned in previous posts, we had a Super Bowl party this past Sunday. We also had overnight, out-of-town guests coming over Saturday evening. I already had a lot to do Saturday night, with getting ready for the Super Bowl party. There wasn't going to be a lot of "free" time Saturday evening for fixing a big dinner. So my crock pot came to the rescue....again! I used my large crock pot, and made crock pot chili...which was enough for about 12 people. On the side we served sour cream, shredded cheddar and Monterey Jack cheese, diced onions, and Fritoes. Our guests brought corn bread and tossed salad. It was a very yummy...and filling meal. I made up the chili the day before--on Friday--and kept it in the fridge until Saturday morning. It cooked all day Saturday, and about 6 pm when our guests arrived, dinner was ready!

The recipe I use for chili is one that I adapted and tweaked from the small recipe booklet that came with my West Bend crockery cooker. Here it is:

3 lbs. lean ground beef
2 ½ cups chopped yellow onions (3-4 large onions)
2 ½ cups chopped green bell pepper (3-4 large bell peppers)
3 tsp. crushed garlic
1 (4 oz.) can diced green chilies, drained
4 (28-oz.) cans whole tomatoes (undrained), cut up
2 (15 oz.) cans dark red kidney beans, drained
2 (15 oz.) cans light red kidney beans, drained
4 T. chili powder
1 T. ground cumin
2 tsp. salt
1 tsp. black pepper
1 tsp. cayenne pepper

Brown ground beef with onion, green pepper and garlic in large skillet over medium heat. Drain excess grease. Transfer mixture to crock pot. Add remaining ingredients; stir to blend. Cook on low heat setting for 8 to 10 hours.

Enjoy!

~Becky

28 Eylül 2012 Cuma

Blueberry and Goat Cheese Salad with Honey Pecans

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This is one of the most delicious salads I've ever made. Goat cheese, amazing on its own, is lightly fried and then added to a salad tossed in a blueberry enhanced vinaigrette and topped with plump blueberries and sweetened pecans. Oh my.

This is a wonderful way to take advantage of the end of the season blueberries, but I'm already thinking of other adaptations for this salad in other seasons: cranberry, cherry, maybe even apples with a lovely cider vinaigrette. I think there's a lot of fried goat cheese in my future. You could also make this a more substantial salad by adding shredded roasted chicken or grilled shrimp. But as is, it's a great way to expand your meatless repertoire!

Start by preparing the pecans. Put them in a shallow bowl and top with the honey.


Microwave for about 45 seconds, stir, then cook an additional 45 seconds to 1 minute, until the nuts are toasted and fragrant. Immediately remove the nuts to a plate lined with waxed paper.


For the dressing, combine the oil, honey, vinegar


and salt and pepper. (I have a wonderful blueberry balsamic vinegar that I used here. If you don't have a flavored vinegar, don't despair - just use regular balsamic and it will still be delicious!)

Prepare the coatings for the cheese - put the flour, egg and breadcrumbs in separate bowls.


Form the cheese into 8 separate balls and then flatten slightly.


Dip the cheese rounds first in the flour, turning to coat both sides,


then the egg


then the breadcrumbs.


Heat the oil in a large skillet over medium heat. When the oil is hot, carefully add the cheese rounds and cook for 1-2 minutes.


Gently flip the cheese over


and cook on the other side for another 1-2 minutes until golden.


Remove the cheese to a paper-towel lined plate.


Place the salad greens in a large bowl and drizzle with the dressing.


Toss the greens, then divide them among the 4 plates. Sprinkle with pecans


and blueberries,


then place the cheese rounds on top of the salads.


Isn't this beautiful? And I promise, it is SOOO yummy!


One year ago: Chicken BLT Pasta Salad
Two years ago: Bok Choy Chicken Salad
Three years ago: Corn Dip

Get more great ideas at My Meatless Mondays, Mop it up Mondays, Seasonal Inspiration, Mix it up Monday, Melt in Your Mouth Monday, Recipe Sharing Monday, On the Menu Monday, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Tasteful Tuesday, Tuesday Talent Show, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whole Foods Wednesday.

Blueberry and Goat Cheese Salad with Honey Pecans

1/2 cup chopped pecans
2 tsp. plus 1 Tbsp. honey, divided
1/3 cup plus 3 Tbsp. olive oil, divided
2 Tbsp. blueberry or regular balsamic vinegar
1/2 tsp. salt
1/8 tsp. pepper
1/4 cup flour
1 egg, beaten
3/4 cup seasoned bread crumbs
8 ounces fresh goat cheese
8 cups spring mix salad greens
1 cup blueberries

In a shallow microwave-safe dish, combine pecans and 2 teaspoons honey; microwave, uncovered, on high for 1-1/2 to 2 minutes or until toasted, stirring twice. Immediately transfer to waxed paper-lined baking sheet to cool.

For dressing, in a small bowl, whisk 1/3 cup oil, vinegar, remaining honey, salt and pepper; set aside.

Place the flour, egg and bread crumbs in separate shallow bowls. Shape cheese into eight balls; flatten slightly. Coat cheese with flour, then dip in egg and coat with bread crumbs.

Heat remaining oil in a large skillet over medium-hight heat. Fry cheese for 1-2 minutes on each side or until golden brown. Drain on paper towels.

Toss greens with the dressing. Divide salad greens among four plates; top with blueberries and cheese. Sprinkle with honey pecans. Yield: 4 servings.