tag:blogger.com,1999:blog-60475221260329091912024-02-19T16:13:41.753-08:00what's cooking-kellykellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.comBlogger114125tag:blogger.com,1999:blog-6047522126032909191.post-10969879878537641052013-06-16T20:02:00.001-07:002013-06-16T20:06:43.370-07:00Honey Garlic WingsOk, so I have been having a Pintrest problem lately. I keep finding all these good recipes on it. Made a few so far. Haven't been disappointed yet. I made these to go with the macaroni and cheese in the previous post. These wings are a good choice to make when you are tired of buffalo wings. They are sweet and the soy sauce adds the saltiness to it.<br />
<br />
3 lbs chicken wings<br />
1 tsp seasoned salt<br />
1/4 cup flour<br />
1/4 cup honey<br />
1/4 cup soy sauce (I used reduce sodium soy sauce)<br />
1 tsp garlic powder<br />
Vegetable oil for frying<br />
<br />
Combine honey, soy sauce and garlic powder in a sauce pan. Stir and let it boil. Remove from heat and seat aside.<br />
<br />
Prepare chicken wings by removing tips and then cutting apart at the joint. Season with season salt.<br />
<br />
Roll each piece in flour and deep fry in heated oil until the wings turn brown, around 4 minutes on each side. Drain on a paper towel.<br />
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<br />
In a large bowl, toss the wings in the honey garlic sauce and serve..<br />
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<br />
** I baked the wings. Preheat oven to 400*. Spray a cookie sheet, place the chicken on, season with the season salt and spray the tops of the chicken with cooking spray (helps to get the skin crispy). Bake for about 20 minutes or until golden brown..<br />
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<br /><div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHVqc9kAof5X7un0IusyV1akn1axntayfFS0oKKZYJUlGziuyBufpgd9BePwVnraRm7Sm_a0dCoNYHiExx-M6slN2sPrIYIWqeXxEm3neaSkdaCd7tX_AbboYe83upycxINX34gt0Bdw/s1600/20130611_200819.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOHVqc9kAof5X7un0IusyV1akn1axntayfFS0oKKZYJUlGziuyBufpgd9BePwVnraRm7Sm_a0dCoNYHiExx-M6slN2sPrIYIWqeXxEm3neaSkdaCd7tX_AbboYe83upycxINX34gt0Bdw/s640/20130611_200819.jpg"> </a> </div>kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com3tag:blogger.com,1999:blog-6047522126032909191.post-14897040313892234892013-06-16T19:36:00.000-07:002013-06-16T20:06:12.738-07:00Macaroni and Cheese<div class="shortcode recipe-box" itemscope="" itemtype="http://data-vocabulary.org/Recipe" style="background-color: white; border: 0px; color: #5f6161; font-family: Helvetica, Arial, san-serif; font-size: 12px; line-height: 12px; margin: 50px 0px 0px; outline: 0px; padding: 0px 20px; position: relative; vertical-align: baseline;">
<div>
I made a summer list of things to do with my kids for the summer. My husband put on it to make homemade mac and cheese. I came across this recipe on Pintrest (my new best friend) it just happens to be a Pioneer Women's recipe (fav).. I did everything but bake it. It was still delicious. Both my kids help to make it. </div>
<ul style="background-color: transparent; border: 0px; list-style: none; margin: 15px 0px 0px 25px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">4 cups</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Dried Macaroni</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 whole</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Egg Beaten</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> (1/2 Stick Or 4 Tablespoons) Butter</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/4 cup</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> All-purpose Flour</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2-1/2 cups</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Whole Milk</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">2 teaspoons</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> (heaping) Dry Mustard, More If Desired</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1 pound</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Cheese, Grated</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Salt, More To Taste</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Seasoned Salt, More To Taste</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">1/2 teaspoon</span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> Ground Black Pepper</span></span></li>
<li style="background-color: transparent; border: 0px; list-style-type: square; margin: 0px; outline: 0px; padding: 4px 0px; vertical-align: baseline;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><span itemprop="amount" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"> </span><span itemprop="name" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Optional Spices: Cayenne Pepper, Paprika, Thyme</span></span></li>
</ul>
<h4 class="recipe-sub-head" style="background-color: transparent; border: 0px; color: #9d6034; font-size: 16px; font-weight: normal; line-height: normal; margin: 0px; outline: 0px; padding: 18px 0px 0px; vertical-align: baseline;">
Preparation Instructions</h4>
<div itemprop="instructions" style="background-color: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; position: relative; vertical-align: baseline;">
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
In a small bowl, beat egg.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Pour egg mixture into sauce, whisking constantly. Stir until smooth.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Add in cheese and stir to melt.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.</div>
<div style="background-color: transparent; border: 0px; font-size: 14px; line-height: 19px; outline: 0px; padding: 15px 0px 0px; vertical-align: baseline;">
Pour in drained, cooked macaroni and stir to combine.<br />
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.</div>
<div>
<br /></div>
</div>
</div>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlds4ADjcx3WOoeizxmwd_pVe4VmThdtCbK_R8ArlYl9dk04yLAlfpSVwTMVhHyWeDiu43_6rAlhty6RX420nsouYp5vSr2ZRi5t6PPN1YdGAw6IER6jshRlcOiZsCHFvJpdBSP_ecChc/s1600/20130611_200808.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlds4ADjcx3WOoeizxmwd_pVe4VmThdtCbK_R8ArlYl9dk04yLAlfpSVwTMVhHyWeDiu43_6rAlhty6RX420nsouYp5vSr2ZRi5t6PPN1YdGAw6IER6jshRlcOiZsCHFvJpdBSP_ecChc/s640/20130611_200808.jpg"> </a> </div>kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com1tag:blogger.com,1999:blog-6047522126032909191.post-31601431020127441482013-06-16T19:15:00.001-07:002013-06-16T20:05:29.356-07:00Cookin' With the Deens- Peach Cobbler This was made to the <a href="http://www.cookinwiththedeens.blogspot.com/">Cookin With the Deens</a> blog. Peach Cobbler was picked. And wow it was good. I'm not a big fan of cooked peaches, but this was good. I made it with Michelle from <a href="http://www.somethingnewiscooking.blogspot.com/">Something New is Cooking</a>. We do dinner every Sunday together, family night..<br />
<br />
<br />
5 cups sliced fresh or frozen peaches, unpeeled if fresh, thawed and drained if frozen<br />
3 tbsp plus 1/3 cup packed light brown sugar<br />
1 tbsp plus 1 cup all-purpose flour<br />
2 tsp fresh lemon juice<br />
1/4 tsp ground cinnamon<br />
1 tsp baking powder<br />
1/2 tsp salt<br />
5 tbsp cold unsalted butter, cut into small pieces<br />
<br />
Preheat oven to 425*.<br />
<br />
In a large bowl, toss together the peaches, 3 tbsp brown sugar, 1 tbsp flour, the lemon juice and cinnamon. Spoon the mixture into a 2-quart baking dish and bake for 10 minutes.<br />
<br />
Meanwhile, in a medium bowl, whisk together the remaining brown sugar, flour, baking powder, and salt. Cut in the butter with a fork until the mixture resembles coarse meal. Stir in 1/4 cup of boiling water and mix just until the dough comes together.<br />
<br />
Spoon dollops of dough over the baked peaches. Return to the oven and bake for about 25 minutes, until bubbly and golden brown. Let it cool slightly and serve.<br />
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** We served it with some vanilla ice cream.. Yummm..<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE05guwM1hoJ3oGNMTlsZne-yftjqem3VTlLt-L363chPyc6LNqCb0pvbXodfkbqopbYkhsg6I93XuFkCAynHRcgk0DLMhke-kRXcA4t96cKe5TZJmB_fjuC3Q3retQ2vihpQB_Vpnu1c/s1600/20130609_202832.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE05guwM1hoJ3oGNMTlsZne-yftjqem3VTlLt-L363chPyc6LNqCb0pvbXodfkbqopbYkhsg6I93XuFkCAynHRcgk0DLMhke-kRXcA4t96cKe5TZJmB_fjuC3Q3retQ2vihpQB_Vpnu1c/s640/20130609_202832.jpg"> </a> </div>kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com2tag:blogger.com,1999:blog-6047522126032909191.post-65352451933823155122013-06-05T06:23:00.001-07:002013-06-05T06:23:58.740-07:00Crockpot chicken fajitas <p dir=ltr>I found this recipe along with many others on Pinterest. </p>
<p dir=ltr>This was so simple and tasted great. </p>
<p dir=ltr>3 tri colored bell peppers <br>
1 onion <br>
1 package of chicken, 3-4 breast <br>
I packet fajita season<br>
Corn or flour tortillas<br>
Toppings- sour cream, tomatoes, guacamole, cheese, etc. </p>
<p dir=ltr>Slice the peppers and onions, place in the bottom of a sprayed Crockpot. Place chicken on top. Sprinkle the fajita seasoning on top. Put the lid on. Cook on low for 6 hours. Once done shred the chicken, mix everything together. Serve on tortillas with desired toppings. </p>
<div class='separator' style='clear: both; text-align: center;'> <a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RjVq5hvGtZ3a57SWHupBncfyHOgqki2nQQ8H9gKdJw_maeh63JKc8N0u-lfvAQn8O4E5SF7WV5Zix9Yt3mvp7MsP3TkscQkqFpWmtxhdtkDk_nk5UD9yml212mY4s-wzG6umXjByDV8/s1600/20130603_181429.jpg' imageanchor='1' style='margin-left: 1em; margin-right: 1em;'> <img border='0' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1RjVq5hvGtZ3a57SWHupBncfyHOgqki2nQQ8H9gKdJw_maeh63JKc8N0u-lfvAQn8O4E5SF7WV5Zix9Yt3mvp7MsP3TkscQkqFpWmtxhdtkDk_nk5UD9yml212mY4s-wzG6umXjByDV8/s640/20130603_181429.jpg' /> </a> </div><div class='separator' style='clear: both; text-align: center;'> <a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHLrp-thsZy-puXH6a3jXbVPwxZiKklmy_cAJ17SxvEimmc7T-uDuNYONixPO5wsuEECa_dSMc5bzhTTKzJTOQhxJy5nOnGHmdBbrLqBk3V7WFcYzxivQFaYFxHFFjNnYOeDvy2YXy60/s1600/20130603_181421.jpg' imageanchor='1' style='margin-left: 1em; margin-right: 1em;'> <img border='0' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHLrp-thsZy-puXH6a3jXbVPwxZiKklmy_cAJ17SxvEimmc7T-uDuNYONixPO5wsuEECa_dSMc5bzhTTKzJTOQhxJy5nOnGHmdBbrLqBk3V7WFcYzxivQFaYFxHFFjNnYOeDvy2YXy60/s640/20130603_181421.jpg' /> </a> </div>kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com1tag:blogger.com,1999:blog-6047522126032909191.post-28406046419993556262013-06-05T05:48:00.001-07:002013-06-05T06:09:05.007-07:00Cookin' With the Deans- Cajun sliders and twice baked potatoes<p dir=ltr>I joined a new cooking club - <a href="http://www.cookinwiththedeens.blogspot.com">Cookin' With the Deens</a>.  The cookbook we are using is From Mama's Table to Mine by Bobby Deen. In case you don't know Bobby is Paula Deen son. He lighting up his mama recipe's. </p>
<p dir=ltr>Our first two recipes are Cajun Sliders and Twice Baked Cheddar Potatoes.</p>
<p dir=ltr>Both recipes were really good, burger was better then the potatoes.  I did this recipe with my mom, Michelle. With the potatoes we changed it up some added extra cheese and used cream cheese instead of the greek yogurt, since neither of us like greek yogurt. </p>
<p dir=ltr>We doubled the burger recipe, there was 6 of us eating. We did leave some without the hot sauce for my kids.  </p>
<p dir=ltr>Cajun Sliders</p>
<p dir=ltr>6 oz 93% lean ground turkey<br>
6 oz 95% lean ground beef<br>
1 T ketsup<br>
1 tsp Worcestershire sauce<br>
1/2 tsp Cajun seasoning, plus extra for the vegetables<br>
1/4 tsp hot sauce<br>
1/2 red bell peppers, cut lengthwise into 8 strips<br>
4 round onion slices from 1 small onion<br>
1 T, plus 1 tsp fat free mayo, or low-fat (used regular since it's what I had)<br>
2 tsp spice brown mustard<br>
4 small sandwich buns</p>
<p dir=ltr>1.  Preheat the broiler.  Spray a rimmed baking sheet with cooking spray.</p>
<p dir=ltr>2.  In a medium bowl, combine the turkey, beef, ketsup, Worcestershire sauce, Cajun season and the hot sauce.  Form the mixture in 4 fat patties (a little wider than the buns).</p>
<p dir=ltr>3.  Spray a large nonstick skillet with cooking spray and place over medium heat.  Cook the patties, covered, turning once until the internal temperature reaches 165 degrees F on an instant read thermometer, 8 to 10 minutes total.</p>
<p dir=ltr>4.  Meanwhile, place the bell pepper strips and onion slices on the prepared baking sheet.  Season with a pinch of the extra Cajun seasoning and lightly spray with cooking spray.  Broil, without turning, until browned along the edges, 3-5 minutes.</p>
<p dir=ltr>5.  In a small bowl, stir together the mayo and mustard and spread on the inside of each bun.  Put a patty on the bottom of each bun, top with an onion slice and 2 strips of bell pepper crossed over each other, and cover with the top bun. </p>
<p dir=ltr>Twice Baked Cheddar Potatoes</p>
<p dir=ltr>4 medium russet potatoes<br>
1 cup grated low-fat Cheddar cheese (I used regular)<br>
1/2 cup fat free, or low fat, Greek yogurt (used cream cheese)<br>
1/3 cup skim milk (1%)<br>
3/4 tsp salt<br>
freshly ground black pepper to taste<br>
paprika to taste<br>
3 scallion (white and light green parts only) thinly sliced (skipped)</p>
<p dir=ltr>1.  Preheat the  oven to 350 degrees.</p>
<p dir=ltr>2.  Cut a slit in the top of each potato and lightly spray the skin all with cooking spray.  Arrange the potatoes on an ungreased rimmed baking sheet and bake until tender, about 1 hour.</p>
<p dir=ltr>3.  Slice off the top third of each potato.  Scoop out the insides into a medium bowl and mash with the cheese, yogurt, milk, salt and pepper.   Return the potato shells to the baking sheet.  Scrape the mixture back into the potato shells.  Sprinkle with paprika and bake until golden, 20-30 minutes.  Toop with scallions and serve. (I added more cheddar to top).</p>
<div class='separator' style='clear: both; text-align: center;'> <a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHwiYuwfuFvwlEcxxBY8RbepTQFfX9rPGS2SfO7yKK01Ceq5lONsZFTd-RZyMi3NnoQHHCY5n2PPW16TwkuUJlcpzmb8R812LH5YPvSQ0ze-ydiHf_39WhV6s9h2L1_pIwBmEKWzhjhTA/s1600/20130602_200532.jpg' imageanchor='1' style='margin-left: 1em; margin-right: 1em;'> <img border='0' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHwiYuwfuFvwlEcxxBY8RbepTQFfX9rPGS2SfO7yKK01Ceq5lONsZFTd-RZyMi3NnoQHHCY5n2PPW16TwkuUJlcpzmb8R812LH5YPvSQ0ze-ydiHf_39WhV6s9h2L1_pIwBmEKWzhjhTA/s640/20130602_200532.jpg' /> </a> </div>kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com2tag:blogger.com,1999:blog-6047522126032909191.post-15354971289132775702013-05-22T15:50:00.001-07:002013-05-22T15:50:32.955-07:00Steak salad<p dir=ltr>I have made this recipe a few times. Always a hit. Grear for those need dinner fast nights. </p>
<p dir=ltr>1 1/2 lbs flat iron steak<br>
Juice of 1 orange<br>
1 package spring mix salad<br>
1 package raspberry<br>
1 jar mandarin orange's <br>
Fresco cheese<br>
Croutons<br>
Raspberry vinaigrette<br>
Salt and pepper to taste<br>
1tbsp olive oil </p>
<p dir=ltr>Heat a skillet to med-hot. Salt and pepper both sides of steak. Cook one side, flip add juice of half the orange. Cook at end add rest of the juice. Let rest for 5 minutes, slice and serve on top of the salad. </p>
<p dir=ltr>For the salad layer the lettuce, raspberry, mandarin orange's. Top with steak. Add the cheese, croutons and dressing to taste. </p>
<p dir=ltr>Enjoy! </p>
<div class='separator' style='clear: both; text-align: center;'> <a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fGruhWwKtrOtblS0glLj9Xoswx8H03uO1PfCGFv_wOysGBkz8yAQa8pS4i61eVGOE0-IBwmY0ksfqrUaYMTiitRK43RrKZYUAiGzexfgyQ9_-iWNMvBg1EM9qC0OgStprRT6rZS9eX4/s1600/20130522_173535.jpg' imageanchor='1' style='margin-left: 1em; margin-right: 1em;'> <img border='0' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fGruhWwKtrOtblS0glLj9Xoswx8H03uO1PfCGFv_wOysGBkz8yAQa8pS4i61eVGOE0-IBwmY0ksfqrUaYMTiitRK43RrKZYUAiGzexfgyQ9_-iWNMvBg1EM9qC0OgStprRT6rZS9eX4/s640/20130522_173535.jpg' /> </a> </div><div class='separator' style='clear: both; text-align: center;'> <a href='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0vppO5CmFd9axuDXwGN64M5tfHoXxxZ9jAf4Y2HqBa3fTZ5EcK5vNlevM7ZqamMwajb1QjcTZsKpmApxVuBrapjhuB5QEFFwZ1RUefZqDBnMYI1zvsNRMJzGpiO1viaG36caQRVK9d1U/s1600/20130522_173530.jpg' imageanchor='1' style='margin-left: 1em; margin-right: 1em;'> <img border='0' src='https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0vppO5CmFd9axuDXwGN64M5tfHoXxxZ9jAf4Y2HqBa3fTZ5EcK5vNlevM7ZqamMwajb1QjcTZsKpmApxVuBrapjhuB5QEFFwZ1RUefZqDBnMYI1zvsNRMJzGpiO1viaG36caQRVK9d1U/s640/20130522_173530.jpg' /> </a> </div>kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com1tag:blogger.com,1999:blog-6047522126032909191.post-24014018627384040652013-05-22T13:54:00.002-07:002013-05-22T13:54:59.378-07:00Wow been awhileAlright. I'm back. Been awhile. But I'm back to making new recipe's. Let the fun begin.kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com1tag:blogger.com,1999:blog-6047522126032909191.post-66753794969247073212012-09-08T20:19:00.001-07:002012-09-08T20:19:23.445-07:00Orange Teriyaki Chicken <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMIlrC0myvRLe_OaHLlOr2-4t_M7LH5hoTJIXNH63f7nyrlBWTZm5KrBva3NsPYRVKzDyK_2i1IyEua5rvN6tZfDWHABbd8-C7lLYt7PMacQFhiWrf5jdnxXUpxIBKYkfbJzULrLtdb1Q/s1600/20120908_185132.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMIlrC0myvRLe_OaHLlOr2-4t_M7LH5hoTJIXNH63f7nyrlBWTZm5KrBva3NsPYRVKzDyK_2i1IyEua5rvN6tZfDWHABbd8-C7lLYt7PMacQFhiWrf5jdnxXUpxIBKYkfbJzULrLtdb1Q/s320/20120908_185132.jpg" width="320" /></a></div>
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This recipe came out of the Gooseberry Patch, slow-cooker recipes. Its my mom's. I just happen to see it and look through it and almost all the recipes I want to make. So expect more from this book. I loved this one I made tonight. Simple and Delicious. So much flavor. Chicken was so tender it just fell apart. Both kids loved the chicken, neither ate the rice lol. This is something I will have to for sure make again.<br />
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1 1/2 cups chicken broth<br />
1/2 cup teriyaki sauce<br />
1/2 green onions, slices and divided<br />
3 garlic cloves, minced<br />
3/4 cup orange marmalade<br />
2 tbsp cornstarch<br />
8 boneless, skinless chicken thighs<br />
cooked rice<br />
1/2 cup walnuts, coarsely chopped<br />
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Mix broth, sauce, 1/4 onion, garlic, marmalade and cornstarch in a slow-cooker. Ass chicken; turn to coat. Cover and cook on low for 8-9 hours. Serve over rice, garnish with walnuts and remaining green onions.kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com0tag:blogger.com,1999:blog-6047522126032909191.post-66059396998845299462012-09-08T20:05:00.001-07:002012-09-08T20:05:55.210-07:00Tex-Mex Beef Wraps <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vPPP7HxUc9eIN3mpwZmVYMhqrWFg7iUtoIXiERvB4DvbdBVZQr446BV5uxuSP9uiRsVTHqUP1-eS3mGxgxhUROo7_AvVBk9FmZVbVseLTNiS8RlYP5iLqSZRCs0eLNLohl6N4Tf9i2I/s1600/20120904_182022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0vPPP7HxUc9eIN3mpwZmVYMhqrWFg7iUtoIXiERvB4DvbdBVZQr446BV5uxuSP9uiRsVTHqUP1-eS3mGxgxhUROo7_AvVBk9FmZVbVseLTNiS8RlYP5iLqSZRCs0eLNLohl6N4Tf9i2I/s320/20120904_182022.jpg" width="320" /></a></div>
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I bought this cookbook, c<a href="http://www.kohls.com/kohlsStore/landingpages/kohlscares/kidscausemerchandise/cookbooks/PRD~1031034/Kohls+Cares+CrockPot+Busy+Family+Recipes+Cookbook.jsp">rock pot busy family recipes</a>, at Kohl's for $5, its for the Kohl's Care. It has lots of recipes I will be making. Last week I couldn't decide on what I wanted to make new. So I handed my husband this book and he flipped through it and found this one in a few minutes. Since it looked really good, I said ok. I'm so glad I made it. It was tender and juicy and full of flavor. Both my kids loved it. My daughter had 3.<br />
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1 tbsp chili powder<br />
2 tsp ground cumin<br />
1 tsp salt<br />
1/4 tsp ground red pepper<br />
1 2 1/2-3 lbs boneless beef chuck pot roast, cut into 4 pieces<br />
1 onion, chopped<br />
3 garlic cloves, minced<br />
1 cup salsa, divided<br />
12 6-7 inch flour or corn tortillas<br />
1 cup shredded cheddar or monterey jack cheese<br />
1 cup chopped tomato<br />
1/4 cup chopped cilantro<br />
1 ripe avocado, diced<br />
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Combine chili powder, cumin, salt and red pepper in a small bowl. Rub it all over the meat. Place onion and garlic at the bottom of the crock-pot; top with meat. Spoon 1/2 cup salsa over meat. Cover; cook on low 8-9 hours or high 3 1/2-4 1/2 hours. Remove meat from crock-pot. Shred meat with 2 forks. Skim off and discard fat from cooking liquid; return meat to juices and mix well. Serve meat on tortillas with cheese, tomato, cilantro and avocado. Serve with remaining Salsa..kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com0tag:blogger.com,1999:blog-6047522126032909191.post-2923574652761356982012-09-08T19:40:00.001-07:002012-09-08T19:40:23.763-07:00Ranch Pork Chops<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSTOBi69KfDQGjJfXRHaVsNBRD849cfKubUMM9sByDTqYbb-jYTY_NDNoH32HMExJdhmHa71IIuwfSCjXyQEplIOERb_aLLvPpHAb_Zw3T2Abu4jKg_cm-cQ3mR5HwHDPNxEPUgrvOBA/s1600/IMG_1892.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVSTOBi69KfDQGjJfXRHaVsNBRD849cfKubUMM9sByDTqYbb-jYTY_NDNoH32HMExJdhmHa71IIuwfSCjXyQEplIOERb_aLLvPpHAb_Zw3T2Abu4jKg_cm-cQ3mR5HwHDPNxEPUgrvOBA/s1600/IMG_1892.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Picture from the Better than Burger site </td></tr>
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My mom from <a href="http://somethingnewiscooking.blogspot.com/">Something new is Cooking</a> found this recipe on <a href="http://betterthanburgers.net/">Better than Burgers</a>. My mom bought all the ingredients and I put it together. It was very simple and good. Both my kids liked the "chicken". We served it over egg noodles.<br />
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6-8 pork chops (boneless)<br />
2 cans cream of chicken soup<br />
2 packets dry Ranch dressing mix<br />
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Place everything in the crock pot and cook on high for 4-6 hours. Serve over mash potatoes, rice or pasta..<br />
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*How simple it that...kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com0tag:blogger.com,1999:blog-6047522126032909191.post-37112633632259025672012-09-03T18:54:00.001-07:002012-09-03T18:54:33.191-07:00Food Around the World: Strawberry Tart<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxyGDSx-9vZCSrEVOh1uhDm7beTZXEyXkjDWOmeQZvtv0m_wobhlolBXWsU54kRTRZz85lXDmzemz3bJGbh99K-9o1QnOBJBbTzrPjIrcRmpHI2MdELu6gxyAk3EjgegLuBuflg_ytAg/s1600/20120903_200845.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLxyGDSx-9vZCSrEVOh1uhDm7beTZXEyXkjDWOmeQZvtv0m_wobhlolBXWsU54kRTRZz85lXDmzemz3bJGbh99K-9o1QnOBJBbTzrPjIrcRmpHI2MdELu6gxyAk3EjgegLuBuflg_ytAg/s320/20120903_200845.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My actual picture, no copy and paste here :)</td></tr>
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This is my first entry for this month for the <a href="http://foodaroundtheworld12.blogspot.com/">Food Around the World</a> blog. This month is recipes from France. I found this recipe at <a href="http://myrecipes.com/">myrecipes.com</a>. I was going to make it yesterday to go with dinner over at my mom's, but by the time I got around to making it I didn't have the time. Next time I'll read directions before hand. This was my first time making a tart and this was Delicious. I got thumbs up from everyone. Both my kids wanted more. I thought it was to pretty to cut into.<br />
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Dough<br />
1 1/2 cups all-purpose flour<br />
1/2 tsp salt<br />
1/3 cup sugar<br />
1/3 cup cold butter or margarine, cut up<br />
2 tbsp cold shortening<br />
3 tbsp cold water<br />
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Cream<br />
1/2 cup sugar<br />
1/4 cup cornstarch<br />
2 cups half and half<br />
5 egg yolks<br />
1 tsp rose water or orange flower water, optional<br />
3 tbsp butter or margarine<br />
1 tsp vanilla extract<br />
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1 quart strawberries, sliced<br />
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Dough<br />
Pulse the flour, salt and sugar in a blender or food processor 3 or 4 times or until combined. Add the butter and shortening; pulse 5 or 6 times or until crumbly. With blender or processor running, gradually add water and process until dough forms a ball and leaves the side of the bowl, adding more water if necessary. Wrap dough in plastic wrap and chill 1 hour. Roll dough to a 1/8 inch thickness on a lightly floured surface. Press into bottom and up the sides of a 9 inch tart pan. Line dough with parchment paper; fill with pie weights or dried beans. Bake at 425* for 15 minutes. Remove weights and parchment paper, and bake 3 more minutes.<br />
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Cream<br />
Combine sugar and cornstarch in a medium saucepan. Whisk together half and half, egg yolks and, if desired, rose water. Gradually whisk half and half mixture into sauce pan over medium heat. Bring to a boil, and cook, whisking constantly, 1 minute. Remove from heat. Stir in butter and vanilla; cover and chill at least 4 hours. Spoon into prepared pasty shell; top with strawberry slices and serve immediately. Garnish with fresh mint sprig, if desired.kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com2tag:blogger.com,1999:blog-6047522126032909191.post-54720032114158201732012-09-03T18:17:00.003-07:002012-09-03T18:17:58.156-07:00Spicy Stuffed Peppers with Andouille<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbrUBusNLTcMKAq6Ev9DE6AympaGKWhZcJJHkFG8ZfW2SOT_EgDVMHUMv93-cBv1y3BhUhoRuzZY0F9qE3GG0erjohExFGFRiJ39bmaVyZxDFQrCHxpNJl5CHhePtzcJVbBJ6m01X_624/s1600/20120903_193512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbrUBusNLTcMKAq6Ev9DE6AympaGKWhZcJJHkFG8ZfW2SOT_EgDVMHUMv93-cBv1y3BhUhoRuzZY0F9qE3GG0erjohExFGFRiJ39bmaVyZxDFQrCHxpNJl5CHhePtzcJVbBJ6m01X_624/s320/20120903_193512.jpg" width="240" /></a></div>
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I got this recipe out of the Aug/Sept 2012 Taste of Homes magazine. It was yummy and very easy to make. The recipe called to use all green bell peppers. But since I had some yellow ones on hand I used some as well. </div>
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1 pkg Jambalaya mix (I used Zatarans)</div>
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4 small green bell peppers</div>
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3/4 lbs fully cooked andouille sausage, chopped</div>
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1 Jalapeno, seeded and minced</div>
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1 can (16 oz) tomato juice (3 small cans is the same amount)</div>
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Hot sauce, optional</div>
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Prepare jambalaya mix according to directions. Meanwhile, cut peppers lengthwise in half; remove seeds. In a skillet, cook sausage until browned. Add minced jalapeno; cook 1 minute longer. Drain off any grease. Stir sausage into jambalaya. Spoon into peppers. Place peppers into greased 13x9 dish. Pour tomato juice over and around peppers. Bake, uncovered at 350 degrees for 40-45 minutes or until tender. Serve with your favorite hot sauce if desired. </div>
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*The yellow pepper cooks a little faster then the green pepper. </div>
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kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com0tag:blogger.com,1999:blog-6047522126032909191.post-15513505821442534642012-08-27T18:03:00.000-07:002012-08-27T18:03:20.516-07:00Food Around the World: Jamaican Been Patties<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5sebh5YNnweoc5kMatHCJRP70gD-itFOSuXv8gh_WQszml3nqgKfiZMu4UHDRWTE-H2z7xARaawtwcaNWxt4IPIhh8dIFgkLEJv_dCPLi23L-6rfPIx1tnoTTPSpoYk5H9H8zdUwCfs/s1600/20120825_204754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5sebh5YNnweoc5kMatHCJRP70gD-itFOSuXv8gh_WQszml3nqgKfiZMu4UHDRWTE-H2z7xARaawtwcaNWxt4IPIhh8dIFgkLEJv_dCPLi23L-6rfPIx1tnoTTPSpoYk5H9H8zdUwCfs/s320/20120825_204754.jpg" width="320" /></a></div>
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I made these with my mom, Michelle from <a href="http://somethingnewiscooking.blogspot.com/">Something new is cooking</a>. She cooked the filling and I did the pastry, we both filled. They where yummy. was pretty easy as well. We all know how I like those easy recipes. I have always wanted to make beef patties. This was the perfect time to do them for the blog <a href="http://foodaroundtheworld12.blogspot.com/">Food Around The World</a>. Every month they choose a new country to make recipes from. Awesome idea, fun too. </div>
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<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">PASTRY </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">2 cups all-purpose flour </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">1 teaspoon turmeric powder </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">1/2 teaspoon curry powder </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">1 dash salt </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">1/4 cup margarine </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">1/4 cup shortening </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">1/3 cup water </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;"><br /></span>
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">FILLING </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">1 tablespoon olive oil </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">4 -6 garlic cloves, finely chopped </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">1 large onion, finely chopped </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">1 lb lean lean ground beef </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">1 tablespoon curry powder </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">1/2 teaspoon cumin powder or 1/2 teaspoon turmeric powder </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">1 teaspoon salt </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">1/2 teaspoon ground black pepper </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">1/2 cup dry breadcrumbs </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">1/2 cup chicken stock </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">2 green onions, finely chopped </span><br />
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<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">FILLING:. Heat oil in skillet over medium heat. Add onions and cook for 10 minutes stirring occasionally until soft and translucent. Add garlic, cook 2 minutes. Add beef, curry, cumin, salt, and pepper. Cook until browned stirring constantly. Stir in stock and breadcrumbs. Simmer until liquid is absorbed. (aprox.10 minutes) Texture should be soft and moist. Add green onions. </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">PASTRY:. In a large bowl, combine flour, turmeric, curry, and salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Cover with damp towel. Spoon equal amounts of filling into each pastry circle. Fold over making a half circle and press edges together. Use a fork to press edges, and brush the top of each patty with beaten egg. Cook at 350 degrees for 25- 30 minutes.</span>kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com0tag:blogger.com,1999:blog-6047522126032909191.post-69270747333214594942012-08-27T17:24:00.001-07:002012-08-27T17:24:58.407-07:00Cracker Barrel Chicken and Dumplins <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0I6cNIm38fejQbC03zu2JMxGU8bsiGWvRq3qf22xd5zAyJJ_p5m9LzriGtuHh44ntHfLzwK6IJVKKIvBMY2YpUUxgC2xeyK5tUKurdB07W8q7QZme6UzudCNQxKpuD2fG1ymbMlPWGvE/s1600/20120823_185836.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0I6cNIm38fejQbC03zu2JMxGU8bsiGWvRq3qf22xd5zAyJJ_p5m9LzriGtuHh44ntHfLzwK6IJVKKIvBMY2YpUUxgC2xeyK5tUKurdB07W8q7QZme6UzudCNQxKpuD2fG1ymbMlPWGvE/s320/20120823_185836.jpg" width="240" /></a></div>
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This was another amazing dish. Had none left over. My husband kept saying oh my this is great. It was very simple too. I felt like I was eating at the Cracker Barrel. I got this recipe out of the first Top Secret Restaurant Recipes. Love that book, need to get the second one.<br />
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<br />
Chicken and Broth<br />
3 quarts water<br />
1 3-4 pound whole chicken, cut up<br />
1 1/2 tsp salt<br />
1 small onion, sliced<br />
2 stalks celery, chopped<br />
1 clove garlic, peeled and quartered<br />
1 bay leaf<br />
4-6 whole parsley leaves<br />
1 tsp coarsely ground black pepper<br />
1 tbsp lemon juice<br />
<br />
Dumplins<br />
2 cups all- purpose flour<br />
1 tbsp backing powder<br />
1 1/4 tsp salt<br />
1 cup plus 2 tbsp milk<br />
<br />
<br />
Bring the water to a boil in a large pot. Add the chicken, 1 tsp salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce heat to simmer and cook chicken, uncovered, for 2 hours. The liquid will reduce.<br />
When the chicken is done, remove it from the pot and set it aside. Strain the stock to remove all the vegetables (I left in because I like the veggies in mine). You want the stock and the chicken, so toss everything else out.<br />
Pour 1 1/2 quarts (6 cups) of the stock back into the pot (can keep rest of the stock for other recipes, can be frozen). Add black pepper, remaining 1/2 tsp salt and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.<br />
For the dumplins, combine the flour, backing powder, 1 1/4 tap salt and the milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.<br />
Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all the dough. The dumplins will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.<br />
While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken into bite-size or a little bigger than bite-size. Drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplins for another 5-10 minutes, but don't stir too vigorously or the chicken will shred. You want big chunks in the end.<br />
When the gravy had reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired (I roasted some)...<br />
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<br />kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com0tag:blogger.com,1999:blog-6047522126032909191.post-84299017936407845252012-08-27T16:26:00.002-07:002012-08-27T16:26:38.516-07:00Food Around the World: Jamaican Style Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDU4iwDkrF3w57SnKsLAYVtZiDHnfuS4YrwrhR-x8MPpJwmr5kd98VmkYblwpobk0h1Dp8OeN8yi4ytEso7kc0WLpqggPoKlpogMhWlHu4B3qwnoG-CeE9zj8FFZ2XAGkHXJWC6CDi-s/s1600/20120813_192324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDU4iwDkrF3w57SnKsLAYVtZiDHnfuS4YrwrhR-x8MPpJwmr5kd98VmkYblwpobk0h1Dp8OeN8yi4ytEso7kc0WLpqggPoKlpogMhWlHu4B3qwnoG-CeE9zj8FFZ2XAGkHXJWC6CDi-s/s320/20120813_192324.jpg" width="240" /></a></div>
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I made this for last weeks <a href="http://foodaroundtheworld12.blogspot.com/">Food Around the World</a> post, but forgot to post. Oops. I found this recipe at <a href="http://food.com/">food.com</a>. This is my other favorite recipe site. Lots of good stuff on there. I was trying to find a Jamaican recipe, came across this one, I had almost everything for it. So I made it. And it was AMAZING. Best chicken I have had in awhile. Would be good on top of a salad or over rice as well. I got thumbs up from everyone..<br />
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6 pieces chicken breast, boneless and skinless<br />
1 tbsp onions, finely chopped<br />
3 tbsp light brown sugar<br />
4 tbsp soy sauce<br />
4 tbsp orange juice, frozen concentrate, undiluted<br />
2 tsp thyme<br />
3 tsp rosemary<br />
2 tbsp olive oil<br />
1/2 tsp allspice<br />
1 tbsp jalapeno, finely chopped<br />
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Combine all ingredients, except chicken in a bag. Mix well. Add in chicken, rub it all together. Lay flat and refrigerate for atleast 4 hours or over night. Turn bag over every few hours if possible.<br />
Preheat oven to 350 degrees. Lightly coat a 9x13 pan. Place chicken in a single layer, pouring remaining sauce over the chicken, bake uncovered 30 to 45 minutes or until done.<br />
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<br />kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com0tag:blogger.com,1999:blog-6047522126032909191.post-10633334523010877262012-08-27T15:45:00.000-07:002012-08-27T15:45:20.787-07:00Slow cooker Carnitas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKckYkOK9ZVBJySG0C7_lUKaK4F7DzBsuTYntygo1Yr7HygLA4PDwBs3sy_sVhTaLqjSMLbj5JyqvDX_LyJQEZtIAfB4OUKNRDHc9tI_mfJj3y9rIYGRmDkQv3N-jGfIDxoEO4oz758MI/s1600/20120812_183237.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKckYkOK9ZVBJySG0C7_lUKaK4F7DzBsuTYntygo1Yr7HygLA4PDwBs3sy_sVhTaLqjSMLbj5JyqvDX_LyJQEZtIAfB4OUKNRDHc9tI_mfJj3y9rIYGRmDkQv3N-jGfIDxoEO4oz758MI/s320/20120812_183237.jpg" width="320" /></a></div>
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I am on this whole using my slow cooker kick. Love using it. I found this one at a blog site called <a href="http://crockpot365.blogspot.com/">A Year of Slow Cooking</a>. These carnitas where so simple and delicious. Even my kids ate some. This will be something I will make again.<br />
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<br />
2 pounds pork shoulder<br />
1/2 cup freshly squeezed orange juice (about 1 large orange)<br />
1/4 cup freshly squeezed lime juice (about 1 large lime)<br />
7 cloves of garlic (whole)<br />
1/2 tbsp kosher salt<br />
1 tbsp cumin<br />
1/2 cup beef broth<br />
Corn tortillas (I used flour since I already had them)<br />
Sour cream, salsa, sliced avocado (optional)<br />
<br />
Use a 6-quart slow cooker. In a small bowl, combine the salt and cumin. Rub all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus and pour the beef broth evenly over the top.<br />
Cook on low for 8-10 hours or until the pork shreds easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock pot and flip to high for about an hour or 2.<br />
Shred meat fully and serve on warmed corn tortillas with desired toppings.<br />
<br />kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com0tag:blogger.com,1999:blog-6047522126032909191.post-70574140470671677832012-08-27T14:50:00.001-07:002012-08-27T14:50:55.406-07:00Slow cooker Buffalo Chicken Sandwiches<div class="separator" style="clear: both; text-align: left;">
What a crazy few weeks it has been. School shopping, doctor appointments, bed bugs, new bed shopping, exterminators, wedding, school starting, taken grandpa car shopping, Tropical storm Isaac, furniture delivery. woo. Busy. Things have finally started to settle down and I can finally post some of the new recipes we have tried. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyvVVi98flJ0pnpPSeTe8RX04YNPqfBfHDuTL0VIslafcU6WRE2btEpyFRDr1odxXaCyjy-bZDhe3qcF6s_g15lC_IA5N8hXG_3o9PY2nOyQBJW-u0505hJMyrjXDdKjA1OXK7Pa4Q0Wc/s1600/20120808_183932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyvVVi98flJ0pnpPSeTe8RX04YNPqfBfHDuTL0VIslafcU6WRE2btEpyFRDr1odxXaCyjy-bZDhe3qcF6s_g15lC_IA5N8hXG_3o9PY2nOyQBJW-u0505hJMyrjXDdKjA1OXK7Pa4Q0Wc/s320/20120808_183932.jpg" width="240" /></a></div>
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I found this recipe at <a href="http://www.allrecipes.com/">all recipes</a>. It is one of my favorite sites to look for new stuff to try. I saw this one, and thought hmm, mt husband and brother would love it and its a slow cooker, can't go wrong with a slow cooker. Love using mine in the summer. You would thing by how much sauce was used it would be spicy. But it had just the right amount of kick that it didn't knock you off your seat and where able to enjoy it. I added provolone cheese.<br />
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4 skinless, boneless chicken breast<br />
1 (17.5 oz) bottle buffalo wing sauce, divided- I used Franks.<br />
1/2 package dry ranch salad dressing mix<br />
2 tbsp butter<br />
6 hoagie rolls, split length wise<br />
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Place chicken into the slow cooker and pour in 3/4 of the sauce and ranch mix. Cover and cook on low for 6-7 hours.<br />
Once the chicken is cooked, add the butter and shred the meat finely with two forks. Pile the meat onto the hoagie roll and splash with remaining sauce and serve.kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com0tag:blogger.com,1999:blog-6047522126032909191.post-32759581490641339162012-08-06T09:36:00.001-07:002012-08-06T09:36:25.048-07:00Teryaki Turkey Burgers<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtwFamq91sxsNq8EAGtySH-tW1xoil6KWsgpW3Fz5s5V6IdSxCoSZF0A-Rn0mi56xsPYiX-H5ovULYXjUx7IH2tgnFzvryh1HWafZv3gK9rSb8Udg9K3t0BUY-l6wIBVqwvk2msd2z_0/s1600/IMG-20120623-02363.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLtwFamq91sxsNq8EAGtySH-tW1xoil6KWsgpW3Fz5s5V6IdSxCoSZF0A-Rn0mi56xsPYiX-H5ovULYXjUx7IH2tgnFzvryh1HWafZv3gK9rSb8Udg9K3t0BUY-l6wIBVqwvk2msd2z_0/s400/IMG-20120623-02363.jpg" width="300" /></a></div>
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I made these awhile back. Just remembering about it. Oops. But I do remember they where good and real simple to make. I was having a craving for them to, think I will just have to make again :) I found this recipe from the <a href="http://www.tasteofhome.com/">Taste Of Home</a> website. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJKxd3fB5UwcQKi4eAClO_VYcBL_5Zf3GGmmCob8qVrQgRQy8qHg8O8ILAbRq-wT6FXiojeVUwmQOy6ohe20fQzmRD8AMNTClRYK5qqG2gRraJKrBnK8iSUV2fl3yk0n3NgWwq9_w71M/s1600/IMG-20120623-02362.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJKxd3fB5UwcQKi4eAClO_VYcBL_5Zf3GGmmCob8qVrQgRQy8qHg8O8ILAbRq-wT6FXiojeVUwmQOy6ohe20fQzmRD8AMNTClRYK5qqG2gRraJKrBnK8iSUV2fl3yk0n3NgWwq9_w71M/s320/IMG-20120623-02362.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My husband grilling them for me. </td></tr>
</tbody></table>
<span class="ingredient" style="background-color: #cebfb5; margin: 0px; padding: 0px;"><ul class="ingredients" style="list-style: none; margin: 0px 0px 26px; padding: 0px;">
<li class="ingredient" style="color: #999999; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">1 egg</span></i></li>
<li class="ingredient" style="color: #999999; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1/2 cup </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">dry bread crumbs</span></i></li>
<li class="ingredient" style="color: #999999; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"></span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">3 green onions, chopped</span></i></li>
<li class="ingredient" style="color: #999999; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"></span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">4 tablespoons teriyaki sauce, <i style="line-height: 1.22em; margin: 0px; padding: 0px;">divided</i></span></i></li>
<li class="ingredient" style="color: #999999; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1/4 teaspoon </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">onion powder</span></i></li>
<li class="ingredient" style="color: #999999; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1 pound </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">ground turkey</span></i></li>
<li class="ingredient" style="color: #999999; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 1.22em; list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span class="amount" style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">1 can </span><i style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;"><span class="name" style="font-style: normal; line-height: 1.22em; margin: 0px; padding: 0px; text-align: right;">(8 ounces) sliced pineapple, drained</span></i></li>
<li class="ingredient" style="list-style: disc; margin: 0px 0px 0px 16px; padding: 2px 0px;"><span style="font-family: verdana, arial, helvetica, clean, sans-serif; font-size: x-small;"><span class="amount" style="color: black; line-height: 1.22em; line-height: 1.22em; margin: 0px; padding: 0px;"></span></span><span style="margin: 0px; padding: 0px;"><span class="name" style="margin: 0px; padding: 0px; text-align: right;"><span style="color: black; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 1.22em;">4 hamburger buns, split and toasted, I used the </span><span style="font-family: verdana, arial, helvetica, clean, sans-serif;"><span style="font-size: 12.727272033691406px; line-height: 15.84848403930664px;">Hawaiian </span></span><span style="color: black; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 1.22em;">buns</span></span></span></li>
</ul>
</span><span class="instructions" style="background-color: #cebfb5; color: #333333; font-family: verdana, arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 15.850000381469727px; margin: 0px; padding: 0px;"><ul class="directions" style="color: black; line-height: 1.22em; list-style: none; margin: 0px 0px 7px 17px; padding: 0px;">
<li style="color: #999999; line-height: 16px; list-style: disc; margin: 0px 0px 10px; padding: 2px 0px;"><span style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">In a large bowl, combine the egg, bread crumbs, onions, 2 tablespoons teriyaki sauce and onion powder. Crumble turkey over mixture and mix well. Shape into four 3/4-in. thick patties.</span></li>
<li style="color: #999999; line-height: 16px; list-style: disc; margin: 0px 0px 10px; padding: 2px 0px;"><span style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill patties, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a meat thermometer reads 165° and juices run clear. Brush with remaining teriyaki sauce during the last 5 minutes.</span></li>
<li style="color: #999999; line-height: 16px; list-style: disc; margin: 0px 0px 10px; padding: 2px 0px;"><span style="color: black; line-height: 1.22em; margin: 0px; padding: 0px;">Grill or broil pineapple slices for 3-4 minutes on each side or until heated through. Serve burgers and pineapple on buns.</span></li>
</ul>
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<br />kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com0tag:blogger.com,1999:blog-6047522126032909191.post-28598346406245692452012-08-06T09:11:00.000-07:002012-08-06T09:11:45.298-07:00Jamaican Chicken Curry - Food Around The World<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9bUtJAlH4NXnyQmof6H2UGEC-fsmP50hwQumjcMCqLrG0NYQf-fzmwZsKea8auhokDiwDV-8xPdcQKdmnADgnUBsXdMvtebl4AWWAsl8yPyP_m5NLEhb6xVEoh1lo9C5Wk21wya74M0/s1600/20120805_174448.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9bUtJAlH4NXnyQmof6H2UGEC-fsmP50hwQumjcMCqLrG0NYQf-fzmwZsKea8auhokDiwDV-8xPdcQKdmnADgnUBsXdMvtebl4AWWAsl8yPyP_m5NLEhb6xVEoh1lo9C5Wk21wya74M0/s400/20120805_174448.jpg" width="300" /></a></div>
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This was made for the <a href="http://foodaroundtheworld12.blogspot.com/">Food Around The World</a> blog. This month is Jamaican food. Every week we make a new dish from the country chosen for the month. I found this recipe at <a href="http://food.com/">Food.com</a></div>
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This curry was awesome. My husband had 2 helpings. Even took the rest for lunch today. It has a kick to it. The carrots add a little sweetness to the dish. This I will defiantly make again, just use a little less hot sauce :). </div>
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*I added a little shrimp to the dish since I had a little left over, just through it in at the end. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiJqjlW3QJRpjvYpcbI5xGgZN3P5dGmBDU7DGL_r7m0rlIoJK0TaN5pun62BXEd5VefB-VwporgdKpeWQUuv2mzUqMLsixo-knuEekuarmic4oKOP5uQt11sJFX1noxRDp7evRkyQceU/s1600/20120805_172750.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIiJqjlW3QJRpjvYpcbI5xGgZN3P5dGmBDU7DGL_r7m0rlIoJK0TaN5pun62BXEd5VefB-VwporgdKpeWQUuv2mzUqMLsixo-knuEekuarmic4oKOP5uQt11sJFX1noxRDp7evRkyQceU/s200/20120805_172750.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Little goes a long way. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwBbHXjZe8q4b_bBLBIQcJSKVuskvncPFOIrY0wlhg6Qb6DRtBf91a3qdEAqMT1ZiYQk-6poDnycBBJPgM4tBaod8DMrh56PEvVmCJGyptZ8dDHU54GVmsCvrVkoaQsG1PCvqzftNyYY/s1600/20120805_170735.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwBbHXjZe8q4b_bBLBIQcJSKVuskvncPFOIrY0wlhg6Qb6DRtBf91a3qdEAqMT1ZiYQk-6poDnycBBJPgM4tBaod8DMrh56PEvVmCJGyptZ8dDHU54GVmsCvrVkoaQsG1PCvqzftNyYY/s200/20120805_170735.jpg" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooking away.<br /></td></tr>
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2 T oil<br />
1/2 onion, chopped<br />
3 garlic cloves, minced<br />
1 T crystallized ginger, finely chopped<br />
3 T Jamaican curry powder, I found it at Walmart<br />
3 cups chicken broth<br />
1 lbs chicken breast, cut into this strips<br />
1/2 lime, whole if not juicy<br />
3 carrots. peeled and cubed<br />
3 potatoes, peeled and cubed<br />
1 cup coconut milk<br />
scotch bonnet pepper sauce, to taste, I used like 5 drops (made it spicy)<br />
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Cut chicken into the strips and squeeze the lime juice over, then set aside. Heat oil, over medium-high, then saute onion until golden. Add garlic and saute for 1 minute. Add ginger and curry powder and mix together quickly. Pour in chicken broth and add the potatoes and carrots. Cook over medium heat until soft. Add chicken strips and cook until chicken is cooked through. Lower heat and add coconut milk. Simmer over low until thickened a bit. *if potting shrimp in this is where you add the shrimp. Add scotch bonnet pepper sauce a tiny bit at a time. Serve over rice.<br />
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Enjoy....kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com0tag:blogger.com,1999:blog-6047522126032909191.post-17836333758929752012012-07-24T19:23:00.001-07:002012-07-24T19:23:34.535-07:00Creamy Red Potato Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzy-S7jakK4Xc3vzUSrAE9bNrICzAPQsslDUdO9bVLGm2S-J7gHcZ5y8b6jpogE4W3sRoVcK-oxDBqdRbH5priDBrEE_qqrCVjJVBKM16nRRjJfftlhxoXEn566PoqOQfkZ8wD9_jVT2k/s1600/creamy+red+potato+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzy-S7jakK4Xc3vzUSrAE9bNrICzAPQsslDUdO9bVLGm2S-J7gHcZ5y8b6jpogE4W3sRoVcK-oxDBqdRbH5priDBrEE_qqrCVjJVBKM16nRRjJfftlhxoXEn566PoqOQfkZ8wD9_jVT2k/s200/creamy+red+potato+salad.jpg" width="200" /></a></div>
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This is in the June/July 2012 issue of Taste of Home. I made it this past Memorial day. We had a little BBQ at my mom's. I have my normal, go to potato salad, but decided to try this one. It was delish. Big hit. Everyone loved it. Wasn't very hard either. Now I can say I have 2 different go to potato salad recipes.<br />
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2 1/2 lbs small red potatoes, cut into 1/4 inch slice<br />
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Vinaigrette<br />
2/3 cup canola oil<br />
1/3 cup red wine vinegar<br />
2 tbsp Dijon mustard<br />
3/4 tsp salt<br />
1/2 tsp dill weed<br />
1/4 tsp garlic salt<br />
1/4 tsp pepper<br />
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Salad<br />
2/3 cup mayonnaise<br />
2/3 cup sour cream<br />
2 cups sliced radishes (I left out since no one in my family likes them)<br />
2/3 cups thinly sliced green onions<br />
1/2 cup minced parsley<br />
4 hard cooked eggs, chopped<br />
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Place potatoes into a Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook for 15-18 minutes or until potatoes are tender. Drain.<br />
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Transfer potatoes to a large bowl. In a small bowl, whisk the vinaigrette ingredients. Pour over potatoes; toss gently to coat. Cool slightly. Cover and refrigerate until chilled.<br />
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In a small bowl, combine mayo and sour cream; stir in radishes, onions and parsley. Add to potatoes; mix gently. Top with eggs. Chill until ready to serve.<br />
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<br />kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com0tag:blogger.com,1999:blog-6047522126032909191.post-76617663650849330772012-07-24T19:08:00.000-07:002012-07-24T19:08:36.149-07:00Chipotle Cheeseburger<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DB0r_yvW9pcpk6FVvQrcWw2aNC0hQOEINFlNFSKPJ7FLfVoQsT0KxGnSymxaR4xbZ1wyWakzMWfBeIHqVbJBexU3g3-9pgsmxpPUOIsrqVDfYj_iSNB3QC66Nawo9LWMEqZ_jpMz5Vc/s1600-h/exps47166_TH1789927D59D.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5439697119117345938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DB0r_yvW9pcpk6FVvQrcWw2aNC0hQOEINFlNFSKPJ7FLfVoQsT0KxGnSymxaR4xbZ1wyWakzMWfBeIHqVbJBexU3g3-9pgsmxpPUOIsrqVDfYj_iSNB3QC66Nawo9LWMEqZ_jpMz5Vc/s320/exps47166_TH1789927D59D.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a>I got this recipe from the taste of home magazine the feb/march 2010 issue. I was delicious. I didn't use ground beef, I used ground turkey. It was still good. </div>
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You can go to <a href="http://www.tasteofhome.com/recipes/chipotle-cheeseburger.aspx">www.tasteofhome.com/recipes/chipotle-cheeseburger.aspx</a></div>kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com0tag:blogger.com,1999:blog-6047522126032909191.post-39243901653523478382012-07-24T18:45:00.000-07:002012-07-24T18:45:03.018-07:00Saucy Barbecued Ribs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0_oT3ZoJZvTafe_UprWbN9FKfiYMIAftBBW0t26gd0gDtHdQsgaRVfvakpfxBtbl82MgDd9jMig_qRGT41Z0cumlrSCLdJaP5Lt59KDObF6xVQbsFboJW42rrFIQpiRCvKqX8T7F39w/s1600/ribs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV0_oT3ZoJZvTafe_UprWbN9FKfiYMIAftBBW0t26gd0gDtHdQsgaRVfvakpfxBtbl82MgDd9jMig_qRGT41Z0cumlrSCLdJaP5Lt59KDObF6xVQbsFboJW42rrFIQpiRCvKqX8T7F39w/s320/ribs.jpg" width="320" /></a></div>
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I was a little skeptical about making ribs in the slow cooker. But with how easy it seemed, figured, what the hey. Let me tell you, this where moist and tender, fall of the bone good. My kids could not stay out of them Had to put some away just so my husband had some when he got home. The only thing I didn't like was there wasn't enough in the end, no left overs :(. </div>
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3 1/2 pounds pork loin baby ribs or pork spareribs</div>
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1/2 tsp salt</div>
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1/4 tsp pepper</div>
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1/2 cup water</div>
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1 1/3 cups barbecue sauce</div>
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Spray the inside of a 5-6 quart slow cooker with cooking spray. Cut ribs into 2-3 rib portions. Place ribs in cooker. Sprinkle with salt and pepper. Pour in water. Cover and cook on low for 6-7 hours. Remove ribs from cooker; place in shallow pan. Drain and discard liquid from cooker. Brush both sides of the ribs with barbecue sauce. Return ribs to cooker. Pour any remaining sauce over ribs. Cover and cook about 1 hour or until ribs are glazed and sauce is desired consistency. </div>
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*optional- Just before serving, sprinkle ribs with green onions. </div>kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com0tag:blogger.com,1999:blog-6047522126032909191.post-15293948809396331982012-07-24T18:16:00.001-07:002012-07-24T18:16:35.089-07:00Chicken Tortilla Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0N4mWiRbuG13msqaMsv22k3Wc2qbZZnR3QqJDK0YCpaRGDjnkAH_lXLwVIYyR4rpyh80od3Y-Ll-7DSQI2HKH1bMPl5QiCQeOKVH-wo8GnIwSXLRoTJDP9HqJYY4tYQoH1fcjHhuSR4/s1600/chicken+tortilla+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb0N4mWiRbuG13msqaMsv22k3Wc2qbZZnR3QqJDK0YCpaRGDjnkAH_lXLwVIYyR4rpyh80od3Y-Ll-7DSQI2HKH1bMPl5QiCQeOKVH-wo8GnIwSXLRoTJDP9HqJYY4tYQoH1fcjHhuSR4/s320/chicken+tortilla+soup.jpg" width="320" /></a></div>
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I have to admit I LOVE slow cooker recipes. I love to use my slow cooker in the summer, anything to keep from having to use the stove or oven. My family all love tortilla soup. When I found one for the crock-pot, how could i resist? So simple and yummy.<br />
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1 lbs boneless, skinless chicken breast; cut into bite-size pieces<br />
1 cup onion, chopped<br />
2 tbsp ground cumin<br />
1 tbsp chili powder<br />
2 tsp dried minced garlic<br />
1/4 tsp salt<br />
1/4 tsp ground red pepper<br />
1 can (28oz) diced tomatoes<br />
1 carton (32oz) chicken soup<br />
4 corn tortillas (6 inch) cut into 1 inch pieces<br />
1/2 cup cilantro<br />
Shredded cheddar cheese<br />
Sour cream- if desired<br />
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Spray 3 1/2 - 4 quart slow cooker with cooking spray. In slow cooker, mix up all the ingredients except the last 3. Cover; cook on low heat for 6-8 hours. Stir in Cilantro. Increase setting to high. Cover; cook 15 minutes longer. Garnish with cheese and sour cream.kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com0tag:blogger.com,1999:blog-6047522126032909191.post-55919075477847594002012-07-23T17:39:00.002-07:002012-07-23T17:39:43.922-07:00Agua De Horchata<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9EsFjYy8-DxqNIdsAVdNg0ry7ODGgH5HlPRomrza1u07R5a0D4tfGfFM32DPCy8zUGcIsJLOTQ-M16iuIxoTREzQQNNmxexB780Uc-rtJyobUVCLqpSmvSfw8mo5L_bvadcatTzC3lVk/s1600/IMG-20120505-01926.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9EsFjYy8-DxqNIdsAVdNg0ry7ODGgH5HlPRomrza1u07R5a0D4tfGfFM32DPCy8zUGcIsJLOTQ-M16iuIxoTREzQQNNmxexB780Uc-rtJyobUVCLqpSmvSfw8mo5L_bvadcatTzC3lVk/s320/IMG-20120505-01926.jpg" width="240" /></a></div>
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This is more known as rice water or rice milk. There was this little burrito place back in Kansas that had this and it was my favorite thing to drink. I would crave it if I went to long with out any (hehe). So also made this for Cinco De Mayo. I can literary drink this stuff every day.<br />
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3/4 cups rice<br />
2 tsp ground cinnamon or 1 cinnamon stick<br />
11/2 tsp good vanilla<br />
1/2-3/4 cups sweetened condensed milk<br />
water, as necessary<br />
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Rinse the rice in a colander. Place in a blender and ass enough water to cover by an inch; soak 5 or 10 minutes. Add the vanilla and cinnamon, blend until finely ground. Drain the liquid through colander into a pitcher.<br />
Return the ground rice to the blender. Add the condensed milk and about 2 cups water and blend again. Darin into the pitcher. Discard and remaining rice.<br />
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<br />kellyhttp://www.blogger.com/profile/17132968405982290380noreply@blogger.com0tag:blogger.com,1999:blog-6047522126032909191.post-3087308432898152482012-07-23T17:27:00.002-07:002012-07-23T17:27:33.244-07:00Tamales<div class="separator" style="clear: both; text-align: left;">
I made these Tamales for Cinco De Mayo. This was the first time ever making the. Its alot of work and time, but well worth it. </div>
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Red Sauce<br />
15 large dried chilies (such as Anaheim, new Mexico, California, or pasilla)<br />
4-5 garlic cloves<br />
2 tsp ground cumin<br />
1 tsp salt<br />
2 tsp all-purpose flour<br />
2 tsp olive oil or 2 tsp melted shortening<br />
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Remove stems and seeds from dried chili peppers. Place peppers in a single layer on a baking sheet. Roast in 350 degrees oven for 2-5 minutes or until you smell a sweet roasted aroma, check often to avoid burning. Remove from oven and soak in enough hot water to cover for about 30 minutes. Put peppers and 2 1/2 cups of the soaking water into a blender (save remaining water). Add garlic, cumin and salt. Cover and blend until smooth. In a 2qt sauce pan, stir flour into oil or shortening over medium heat until browned. Carefully stir in the blended chili mixture. Simmer uncovered for 5-10 minutes or until thickened (if sauce gets to think, stir in up to 1 cup of the remaining soaking water). <br />
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<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">3 1/2 lbs pork shoulder or 3 1/2 lbs pork butt, trimmed of fat and cut up </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">10 cups water </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">1 medium onion, quartered </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">3 garlic cloves, minced </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">3 1/2 teaspoons salt </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">4 cups red chili sauce (listed above) </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">3/4 cup shortening </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">6 cups masa harina </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">1 1/2 teaspoons baking powder </span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">50 dried corn husks (about 8 inches long) </span><br />
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<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">I</span><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">n a 5 qt Dutch oven, bring pork, water, onion, garlic and 1 1/2 salt to boil. Simmer covered, about 2 1/2 hours or until meat is very tender. Remove meat from broth and allow both meat and broth to cool. (Chilling the broth will allow you to easily remove the fat if you desire to do so). Shred the meat using 2 forks, discarding fat. Strain the broth and reserve 6 cups. In a large sauce pan, heat the red chili sauce and add meat; simmer, covered for 10 minutes. To make masa beat shortening on medium speed in a large bowl for 1 minute. In a separate bowl, stir together masa harina, baking powder and 2 teaspoons salt. Alternately add masa harina mixture and broth to shortening, beating well after each addition. (Add just enough broth to make a thick, creamy paste). In the mean time, soak corn husks in warm water for at least 20 minutes; rinse to remove any corn silk and drain well. To assemble each tamale, spread 2 tablespoons of the masa mixture on the center of the corn husk (each husk should be 8 inches long and 6 inches wide at the top. If husks are small, overlap 2 small ones to form one. If it is large, tear a strip from the side). Place about 1 tablespoon meat and sauce mixture in the middle of the masa. </span><span style="background-color: white; color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">Fold in sides of husk and fold up the bottom. Place a mound of extra husks or a foil ball in the center of a steamer basket placed in a Dutch oven. Lean the tamales in the basket, open side up. Add water to Dutch oven just below the basket. Bring water to boil and reduce heat. Cover and steam 40 minutes, adding water when necessary.</span><br />
<span style="color: #333333; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: 22px;">To freeze these for future meals, leave them in the husks and place them in freezer bags. To reheat, thaw and wrap in a wet paper towel and reheat in the microwave for 2 minutes for one or two or re-steam them just until hot.</span><br />
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