tag:blogger.com,1999:blog-12806206262574070222024-02-07T19:47:39.764-07:00Eat Your Veggies, PeasGinahttp://www.blogger.com/profile/04241644678032235561noreply@blogger.comBlogger374125tag:blogger.com,1999:blog-1280620626257407022.post-60060750877466759232015-05-24T17:07:00.000-06:002015-05-24T17:07:25.759-06:00Tacos... with a twist<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTxi3rXdKZ1Qv2pS9sU3pBncPDbgFSg1dNN7lNbUI1Guy91elT3ZJozDswRKcK3siVm5OmsXuJyoyzqNCtetV2OcbwhIl8gx1zrIIAUXWnQukEj9WFbqx9OafnIqT3WYia7Q0KCiRqEG-f/s1600/pepper+tacos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTxi3rXdKZ1Qv2pS9sU3pBncPDbgFSg1dNN7lNbUI1Guy91elT3ZJozDswRKcK3siVm5OmsXuJyoyzqNCtetV2OcbwhIl8gx1zrIIAUXWnQukEj9WFbqx9OafnIqT3WYia7Q0KCiRqEG-f/s320/pepper+tacos.JPG" width="320" /></a></div>
<br />
The go to food for someone with celiac disease is Mexican food. Beside flour tortillas, and you have to watch the seasoning packets and sauces - so I usually stick with making stuff from scratch, it's pretty much all gluten free. But eating the same thing over and over can get a little boring. I was craving Stuffed Peppers (something my mother made a lot while I was growing up - super yummy.) But I knew had, surprise, surprise, the fixings for tacos at home. So, on my way home, I picked up a couple colored peppers, and decided to use them for the "taco shell." The result? Delicious. <br />
<br />
There's no secret to making tacos, but here's what I did.<br />
<br />
<u>Preparing the peppers</u><br />
Preheat the oven to 400 <br />
Slice your peppers in half (we used red, orange and yellow)<br />
Clean out the seed and that white stuff<br />
Brush the inside and outside with olive or another oil<br />
Set open face up on a cookie sheet (I used <a href="http://smile.amazon.com/Silpat-AE420295-07-Premium-Non-Stick-Silicone/dp/B00008T960/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1432508434&sr=1-2&keywords=silpat" target="_blank">silpat </a>beneath the peppers to prevent sticking)<br />
Bake for 15 minutes face up and then turn over for 15 minutes more<br />
<br />
<u>Ingredients I like in tacos...</u><br />
Either black beans or refried beans<br />
Seasoned taco meat<br />
Cheese (I put my cheese on the hot pepper instead of the beans first)<br />
Cabbage, sliced (not a lettuce fan)<br />
Tomatoes<br />
Olives<br />
Avocado, diced<br />
Sour cream<br />
Taco sauce or salsa<br />
<br />
And that night, I ate the tacos with fresh sliced pineapple and steamed asparagus. Yum!<div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>Caprenehttp://www.blogger.com/profile/16692217782478120093noreply@blogger.com3tag:blogger.com,1999:blog-1280620626257407022.post-68190852283741754462015-05-24T16:31:00.002-06:002015-05-24T16:32:06.896-06:00Grape Salad<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/AVvXsEh1rnvw3vs76QEgRPEgmwc1OZMbbFHvJBGj_CNiELgOI2H8rO-shk-70htToYiW212Yh13PC1KOyXv9wpg9EfKE9R9p17ZiWMvxJbYOzzTeLd5wSSbtwUN78Qbk-lyW2I-gQJ_0a_kRa6xN/s1600/grapes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1rnvw3vs76QEgRPEgmwc1OZMbbFHvJBGj_CNiELgOI2H8rO-shk-70htToYiW212Yh13PC1KOyXv9wpg9EfKE9R9p17ZiWMvxJbYOzzTeLd5wSSbtwUN78Qbk-lyW2I-gQJ_0a_kRa6xN/s320/grapes.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><h4>
<span style="font-size: xx-small;">image from: <a href="http://globe-views.com/dreams/grapes.html">http://globe-views.com/dreams/grapes.html</a></span></h4>
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A friend made us this salad when she hosted book club a little while ago. It doesn't photo well (thus the stock photo), but it tastes absolutely fantastic. A perfect salad for a summer party or for me, a perfect dessert.<br />
<br />
<u>Ingredients</u> <br />
8 oz cream cheese <br />
8 oz sour cream<br />
1/2 c white sugar<br />
1 T vanilla<br />
2 lbs grapes (I like it with mixed grapes, but if you have picky eaters, I'm sure it's great with one color of grapes only)<br />
Pecans, chopped<br />
Brown Sugar<br />
<br />
Directions<br />
Blend cream cheese and sour cream until smooth<br />
Add white sugar<br />
Add vanilla<br />
<b>Fold</b> in grapes<br />
Mix chopped pecans with a little brown sugar and sprinkle on top of salad<br />
Chill for at least 1 hour before serving<div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>Caprenehttp://www.blogger.com/profile/16692217782478120093noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-55454764505602158692015-03-09T17:14:00.000-06:002015-03-09T17:14:08.451-06:00Jalapeno Popper Chicken Taquitos<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/AVvXsEhBiIRIY7vuOL3YkayquzpDs2G41aNGcFcYTenLVNCJaFzMnOXMfVy_SmU5n7HxlXV1GC4WijApqwmWvw2uBsleAelnFYAhLpVBQxS041WL6e_kXEvE-4yENUVHlh5e-lq68JSSbTF7881N/s1600/taquitos.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBiIRIY7vuOL3YkayquzpDs2G41aNGcFcYTenLVNCJaFzMnOXMfVy_SmU5n7HxlXV1GC4WijApqwmWvw2uBsleAelnFYAhLpVBQxS041WL6e_kXEvE-4yENUVHlh5e-lq68JSSbTF7881N/s1600/taquitos.jpg" height="320" width="213" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://lecremedelacrumb.com/2014/09/slow-cooker-jalapeno-popper-chicken-taquitos.html" target="_blank">Image from the original blog</a></td></tr>
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<br />
Since being diagnosed with celiac disease a few years ago now, I've been trying to figure out how to cook again. I'm starting to get the hang of things, and decided to use our food blog again to post the recipes I find that are already gluten free or are easily adaptable (including where I originally found the recipe so that you can try the meal with gluten if you like...)<br />
<br />
This recipe comes from: <a href="http://lecremedelacrumb.com/2014/09/slow-cooker-jalapeno-popper-chicken-taquitos.html" target="_blank">Creme de la Crumb</a> (click on blog name to be taken to the original recipe) and it was a slow cooker recipe. I had planned to do the whole slow cooker thing, but forgot on the day I'd set to make it. So, my prep was all done just before eating.<br />
<br />
Another tip if you will be making just before and not slow cooking.. I buy the big bags of chicken from Costco. But I don't just stick it in the freezer. I have a food sealer, so I seal off a couple two breast per bags, and then I boil about half the bag. Then I shred half the chicken and dice the other half to freeze in 2 cup portions (the amount usually needed for a recipe.) So easy to defrost and use when needed. <br />
<br />
Jalapeño Popper Chicken Taquitos (influenced by <a href="http://lecremedelacrumb.com/" target="_blank">Creme de la Creme</a>)<br />
<br />
<b>Ingredients:</b><br />
3-4 chicken breasts, shredded (I found this to be a bit too much, I'll use less next time) <br />
1 c cream cheese, room temperature<br />⅓ c jalapeños (canned, jarred, or fresh) finely chopped<br />1 t garlic powder<br />1 t salt<br />1 t cumin<br />16 tortillas (I used GF corn, the blogger prefers taco-sized flour)<br />1½ cups shredded cheese (or as needed - I didn't use that much)<br />
<br />
<b>My Instructions:</b><br />
Preheat oven to 425<br />
Combine cream cheese, jalapeños, garlic powder, salt and cumin. <br />
Stir in chicken until well mixed.<br />
Warm the tortillas for about 20 seconds in the microwave.<br />
Spray casserole dish with non-stick spray. <br />
Sprinkle some cheese on the bottom of a tortilla, spread chicken on the tortilla, and roll it up. (I used toothpicks to keep the rolled up tortillas rolled.)<br />
After they are all rolled (mine ended up making a lot more that the 16 mentioned in the recipe), and lined up in the casserole dish, spray the taquitos with cooking spray (this helps them crisp up). <br />
I baked for 12 minutes, then turned on the broiler for 3 minutes. Next time, since I won't use so much chicken, the taquitos shouldn't be crammed in filling the whole pan. I'd recommend turning them over so that both sides crisp under the broiler.<br />
<br />
Oh, and I recommend <a href="http://lecremedelacrumb.com/2014/02/creamy-tomatillo-ranch-cafe-rio-copycat.html" target="_blank">their sauce. It is a Creamy Tomatillo Sauce</a>. I don't know about it being a Cafe Rio knock off (Cafe Rio is not in the least bit gluten free, I'm a <a href="http://www.costavida.net/" target="_blank">Costa Vida</a> girl, as they are.) It was a good sauce. I forgot to buy a new bulb of garlic though, so it didn't have any garlic in it. You could make half the recipe and have more than enough for the taquitos. <br />
<br />
Enjoy<div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>Caprenehttp://www.blogger.com/profile/16692217782478120093noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-21578267224258787452012-10-07T19:37:00.001-06:002015-03-09T13:11:54.868-06:00Steak and [Sweet] Potatoes<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/AVvXsEhNFVaW2vozRfqfDjQki0PGc1ZeFN9K3xcdDN57PsADrpaVOhznpvboTfALRGqh_An4SmzZKEsyrGgtWFxgJgWm8jur5MVbR5iWdfKXDd4s7VT0-SQa8_5CvhkZgHFqQQfIu0a2JxMcPlNz/s1600/dinner.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNFVaW2vozRfqfDjQki0PGc1ZeFN9K3xcdDN57PsADrpaVOhznpvboTfALRGqh_An4SmzZKEsyrGgtWFxgJgWm8jur5MVbR5iWdfKXDd4s7VT0-SQa8_5CvhkZgHFqQQfIu0a2JxMcPlNz/s1600/dinner.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">image thanks to <a href="http://blog.preventcancer.org/2010/healthy-recipes-moroccan-rubbed-grilled-steak-sweet-potatoes/" target="_blank">this site</a>, not an image of our dinner - but similar, yes</td></tr>
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I got home from my long run yesterday and thought I was going to die. Getting old stinks. In my twenties, I could run a marathon without taking a single drink nor eating any food during the race. Now, I need to bring water with me if I run more than 4 hours, I dehydrate that quickly. And more than 6 miles on the road, I really should bring food with me. I've never been a goo person, so I am trying to find ways to get back to where I can run further without food. I'm OK bringing my camelback for water, but eating isn't really something I'd like to do.<br />
<br />
So when I got home and was wondering if I should call family to say my last goodbyes, I googled recommended running diets, and found the same thing on many of the lists - sweet potatoes. If you watched the 2008 or 2012 Summer Olympics, you know that the Jamaican runners claim the secret of their success is yams. While sweet potatoes and yams are different things, I figure I'll give it a try. So this week, before the Ragnar I am running in Zions National Park this weekend, I'm experimenting with sweet potato recipes.<br />
<br />
I was also craving steak after my run, so I found a new marinade recipe online and a sweet potato recipe in my new Gwyneth Paltrow cookbook for dinner tonight. First, the steak:<br />
<br />
I bought four steaks from Costco. I don't have a super great butcher near me, so I hoped theirs would be OK. I made the marinade the night before so that the flavors would blend well before using on the meat. I used my tenderizing hammer before marinating. I added the marinade this morning and marinated for 8-9 hours before grilling. I pulled the steaks out of the fridge about 30 minutes before grilling and hammered them out again, and let them sit in the marinade for 30 minutes at room temperature before cooking. The temperature on my grill was between 475 and 500 degrees. I cooked them for 8 minutes on each side (they were thick steaks). There was a nice pink in the middle, but I'd say they were medium well. They were nice and juicy and tender. Oh, the marinade. Here's the recipe:<br />
<br />
2/3 c soy sauce (gluten free, if needed<br />
1 c olive oil<br />
2/3 c fresh lemon juice (I think I used 5 lemons)<br />
1/2 c Worcestershire sauce<br />
3 T garlic powder<br />
6 T dried basil<br />
3 T dried parsley flakes<br />
2 t ground white pepper<br />
1/2 hot pepper sauce (I used Sriracha hot chili sauce)<br />
2 t dried garlic (I used dried sliced garlic that I have)<br />
<br />
The recipe (<a href="http://allrecipes.com/recipe/best-steak-marinade-in-existence/" target="_blank">found here</a>) says to add it all to a blender and mix it up. I think that is a good idea if you are making the marinade right before using, to blend the flavors well. I didn't blend mine. Like I said, I mixed it together the night before and refrigerated the sauce. I added the sauce to the steaks, tenderized steaks, in a gallon Ziploc and put them back in the fridge for 8 hours.<br />
<br />
Now, to the potatoes. I actually prepared the potatoes, and put them in the oven. The cook time is 45 minutes. So I put them in the oven, and waited 15 minutes. I then went out back to turn on the grill and let it warm up for 15 minutes. Then I put the steaks on the grill cook, 8 minutes eat side. I found the potatoes were done after about 35 minutes though, so I turned off the oven but kept the potatoes in the oven until we ate.<br />
<br />
Recipe:<br />
<br />
Roasted Sweet Potatoes with Spices from My Father's Daughter by Gwyneth Paltrow <i>(my changes in italics)</i><br />
<br />
2 medium sweet potatoes <i>(she recommends peeled, I just washed well and sliced with them on. She recommends 1/3" slices, I used my <a href="http://www.amazon.com/Kyocera-CSN-202-BK-Adjustable-Mandolin-Slicer/dp/B000KKNQZ6" target="_blank">adjustable slicer </a>with my <a href="http://www.amazon.com/gp/product/B003DZ02MU/ref=oh_details_o05_s00_i00" target="_blank">safety gloves</a> purchased after an accident involving the upper corner of my thumb earlier this year. I used the 3.0 setting for the thickest slices it makes. </i><br />
1/3 c Vermont maple syrup <br />
2 T vegetable oil<br />
1/4 t ground cinnamon<br />
1/8 t ground cloves<br />
1 large orange <i>I didn't have an orange in the fridge, out of season, so I used 1/2 c OJ</i><br />
1 star anise <i>I didn't have this, so not sure of the taste it will add in this recipe</i><br />
<br />
<i> </i>Preheat oven to 375.<br />
Line casserole dish with parchment paper. <br />
Slice potatoes. Lay potato slices out in baking dish. <i>Because I sliced more thinly, I just used an 8x8 corning with a lid, lined with parchment.</i><br />
Mix the sauce ingredients together. If using thick slices, pour sauce over slices. <i>I added half my thin slices to the sauce, stirred well to coat all the slices, and then put those slices in my baking dish and repeated with the other half. I then poured the extra sauce atop and covered.</i><br />
Bake at 375 for 45 minutes. <i>My thin slices were done by the time I checked them at </i>35<i> minutes - so check your thick slices too.</i><br />
<br />
Enjoy.<div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>Caprenehttp://www.blogger.com/profile/16692217782478120093noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-78070572252540722002012-10-04T18:57:00.001-06:002015-03-09T12:43:58.551-06:00Linguine Limone Parmeggiano<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/AVvXsEilv6kNTigZLn2CuN4INQGSg6pYe3uq136L54elr07CgcPjarMrverIPNjY0ZZxYbvh_sE8OP1cKhyZANSw3rDJp6Vug-Zau_5MLbDAjGwEyzOhPd7UN17z63DWO29pYaVXY2UgZ-kkxglx/s1600/lemon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilv6kNTigZLn2CuN4INQGSg6pYe3uq136L54elr07CgcPjarMrverIPNjY0ZZxYbvh_sE8OP1cKhyZANSw3rDJp6Vug-Zau_5MLbDAjGwEyzOhPd7UN17z63DWO29pYaVXY2UgZ-kkxglx/s320/lemon.jpg" height="309" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thanks to <a href="http://live-love-makeup.blogspot.com/2011/03/lemon-scrub-it-really-works_02.html" target="_blank">this site </a>for photo</td></tr>
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<br />
Summer is pretty much over, though I'm still waiting for the Indian summer to begin, since you know it will. I did collect some new cookbooks over the summer. I spent much of the summer cooking from websites. And I will try to make a better effort to blog the yummy stuff I try. Photos, however, those I will not promise to include. One of the books I bought was "my father's daughter" - Gwyneth Paltrow's cookbook. The book was highlighted in an article I read in Self. I tried <a href="http://www.self.com/fooddiet/recipes/2011/05/bruce-paltrows-world-famous-pancakes" target="_blank">this recipe for her dad's pancakes</a>. I totally recommend this recipe as well. Awesome pancakes, and I like the idea of making the batter the night before.<br />
<br />
The recipe I tried tonight was for her spaghetti limone parmeggiano. I used linguine noodles tonight, thus the name of the entry. Ready in 15 minutes, it is so yummy! Here's the recipe:<br />
<br />
1lb pasta noodles<br />
1 lemon<br />
1 1/2 c freshly grated Parmesan cheese<br />
1/2 t freshly ground pepper<br />
2 1/2 T olive oil<br />
3-5 T pasta water<br />
A handful of basil leaves<br />
<br />
Instructions:<br />
While you bring the water to a boil and you cook the pasta, make the sauce.<br />
<br />
Use a bowl large enough to hold a pound of cooked pasta and mix it with the sauce. Zest the whole lemon into the bowl (I roll my lemons before I zest and juice them, not sure if it really helps, but it always makes for yummy lemon flavor.) Cut the lemon in half and juice each half. Paltrow recommends using the hand grater used to grate the zest as the strainer when juicing the lemon to save on dirty dishes. I gave it a try, it worked great.<br />
<br />
Add cheese, pepper and olive oil to bowl. Tear the basil leaves (I used about 15 nice sized leaves) and stir into the sauce. Once the pasta is cooked, I added 1/4 c pasta water to the sauce and stirred it in. <br />
<br />
Drain pasta and add to bowl, and mix with sauce. Serve right away.<br />
<br />
Delish! <div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>Caprenehttp://www.blogger.com/profile/16692217782478120093noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-33095065238658113402012-04-07T20:55:00.005-06:002015-03-09T12:44:14.990-06:00Chocolate Parfait.....YUM<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzAsbz5ikkxHYcqWldrxrRS-QrFMGRaUW650Vgg0a2C1Wx2y1xifhQQAMLJxK5h_1-X0FmH7OX7JaboOEHkVm98tUaLSv7qoqHbV4-OYSDlwTfJQwZ9_b7U5BYLqVX4eZOPOxQ5zIXz6Ms/s1600/DSCN0496%255B1%255D.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzAsbz5ikkxHYcqWldrxrRS-QrFMGRaUW650Vgg0a2C1Wx2y1xifhQQAMLJxK5h_1-X0FmH7OX7JaboOEHkVm98tUaLSv7qoqHbV4-OYSDlwTfJQwZ9_b7U5BYLqVX4eZOPOxQ5zIXz6Ms/s320/DSCN0496%255B1%255D.JPG" id="BLOGGER_PHOTO_ID_5728858383878509602" style="cursor: pointer; height: 240px; width: 320px;" /></a><br />
<br />
This stuff is DELISH. It will fulfill your chocolate cravings! The best thing about it is it is SO easy to make.<br />
<br />
For the crust:<br />
1 cup chopped nuts (can be almonds or walnuts)<br />
1 square of butter<br />
1 cup of flour<br />
<br />
Melt butter and add nuts and flour. Mix well and press into a lightly greased 9x13 pan. Bake at 350 degrees for 10 minutes. Let cool.<br />
<br />
Cheese filling:<br />
8 oz cream cheese<br />
8 oz cool whip<br />
1 cup powdered sugar<br />
<br />
Beat until creamy. Spread carefully onto crust.<br />
<br />
Pudding filling:<br />
1 3 1/2 oz instant vanilla pudding<br />
1 3 1/2 oz instant chocolate pudding<br />
3 cups milk<br />
<br />
Use a whisk to mix well until pudding thickens and spread on top of cheese filling.<br />
<br />
Topping: top with another container of 8 oz cool whip. Garnish with Hershey's chocolate bar-grated.<br />
<br />
ENJOY!!<div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>Stacihttp://www.blogger.com/profile/12726533081240464602noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-70663730560451067792012-04-02T21:36:00.005-06:002015-03-09T12:44:35.115-06:00Scottish Eggs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6hA0pR03hXCQo634-0VUEZlo_DKO2Un29nEEdlmfUnRZhMnoOk8tHp7bD_WuOGVdgmdOVmtH6T2pdaciCckoFqAY46dv65pUE_pq3Ff04c-AzyIjmzIgM3nxgXzATIQ7Fn85Sf3s4I61/s1600/DSCN0488%255B1%255D.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6hA0pR03hXCQo634-0VUEZlo_DKO2Un29nEEdlmfUnRZhMnoOk8tHp7bD_WuOGVdgmdOVmtH6T2pdaciCckoFqAY46dv65pUE_pq3Ff04c-AzyIjmzIgM3nxgXzATIQ7Fn85Sf3s4I61/s320/DSCN0488%255B1%255D.JPG" id="BLOGGER_PHOTO_ID_5727013320731178306" style="cursor: pointer; height: 240px; width: 320px;" /></a><br />
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Would anyone dare try this unusual food? I dare ya! I was SO skeptical to try until my husband made me try it. After coaxing and begging me to "just take one bite", I did and I instantly fell in love. We, or he did, came across this recipe from a friend and knowing my talented cook of a husband, he came up with his own recipe for this stuff. It is SO SO good!<br />
<br />
Ingredients:<br />
12 hard-boiled eggs<br />
2 tubes mild sausage<br />
1 5 oz bag shredded parmesan cheese<br />
1 box Chicken in a Biskut crackers<br />
2 T Italian seasoning<br />
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Grind down 1 bag of shredded parmesan cheese (it will make one cup), then grind down 3/4 of the box of crackers. Then grind the parmesan and the crackers together to make a fine texture. I use the Magic Bullet to do this.<br />
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In a large bowl, add sausage. Pour about 3/4 of parmesan/crackers mixture, then add italian seasoning. Mix thoroughly.<br />
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Peel shells off eggs. Wrap each eggs with sausage mixture until whole egg is covered completely. Try not to make the sausage layer too thick or they won't cook evenly. The egg with sausage ball should be smaller than a tennis ball. Use the remaining parmesan/cracker mixture to lightly coat each ball.<br />
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Place aluminum foil on a cookie sheet and lightly grease. Place the balls on the sheet and bake at 400 for 25 minutes or until well cooked.<br />
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You may have leftover sausage and you can just cook those just like a sausage patty. They are good!<div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>Stacihttp://www.blogger.com/profile/12726533081240464602noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-67345806792027651012012-02-28T17:45:00.000-07:002012-02-28T17:45:16.726-07:00southwest macaroni & cheese.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH6a0xnSKvHClSq_oW0TpmskO1Pv8_C_E0lAlzbPaDcnRqn2ttnkwOvoJaDDk2-fQbgWFCDhaOtcyUiqr2Sx7NmVyHXXx1rH_O0cIsZuingnpfYuHowkjZGIFc8ym3MFkceMVptVeooR4/s1600/IMG_7312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH6a0xnSKvHClSq_oW0TpmskO1Pv8_C_E0lAlzbPaDcnRqn2ttnkwOvoJaDDk2-fQbgWFCDhaOtcyUiqr2Sx7NmVyHXXx1rH_O0cIsZuingnpfYuHowkjZGIFc8ym3MFkceMVptVeooR4/s320/IMG_7312.JPG" width="320" /></a></div>
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my family devoured this tonight. my kids both loved it. even my picky husband had seconds {and maybe thirds}.<br />
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<span style="font-size: x-large;">ingredients:</span><br />
1 1/2 cups elbow macaroni<br />
3 tbsp butter<br />
3 tbsp flour<br />
1 1/2 cups milk<br />
1/2 tsp salt<br />
dash of pepper<br />
1/2 tsp garlic powder<br />
2 1/2 cups grated cheddar cheese<br />
1/2 cup pepper jack or other peppered cheese<br />
1 1/2 cups cooked corn<br />
1/2 can diced green chiles {or more, if you like!}<br />
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<span style="font-size: x-large;">directions:</span><br />
cook & drain macaroni. in a medium saucepan, melt butter. blend in flour and then milk. cook and stir until sauce thickens. add salt, pepper, garlic powder & cheese. heat and stir until cheese is melted. add corn and green chiles. combine with macaroni. pour into casserole dish & sprinkle with more cheese. bake at 350 degrees for 30 minutes. <br />
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serve with salsa & beans, or whatever else your heart desires.<br />
<br /><div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>arielhttp://www.blogger.com/profile/02868920738655339637noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-43060120251039582572012-02-28T15:44:00.003-07:002012-02-28T15:44:54.555-07:00chewy low fat banana nut oatmeal cookies.<div class="separator" style="clear: both; text-align: center;">
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{how is that for a title, eh? sorry for the un-amazing pic!}</div>
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<span style="font-size: x-large;">ingredients:</span></div>
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1 cup flour</div>
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1 tsp baking powder</div>
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1/2 tsp baking soda</div>
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1/2 tsp salt</div>
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1/2 tsp cinnamon</div>
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2 tbsp butter, room temperature</div>
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1/2 cup sugar</div>
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1/2 cup unpacked brown sugar</div>
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1 egg</div>
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1/4 cup mashed ripe banana (1 small banana)</div>
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1/2 tsp vanilla</div>
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2 cups old-fashioned oats</div>
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3/4 cup walnuts or pecans, chopped</div>
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<span style="font-size: x-large;">directions:</span></div>
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combine dry ingredients. separately, cream butter & sugar. add egg, then banana & vanilla. stir in dry ingredients & oats. combine well, then add nuts. drop in heaping tablespoonfuls onto parchment or wax paper lined sheets. {as you can see, i didn't do that. i just made sure the pan was well greased.} bake at 350 degrees for 8-10 minutes {most always done at 8 minutes}. cool on sheet 3-4 minutes. transfer to wire rack.</div>
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</div><div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>arielhttp://www.blogger.com/profile/02868920738655339637noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-4601670920410611942012-02-27T14:19:00.002-07:002015-03-09T13:08:19.410-06:00Braided Spaghetti Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6DRL8tVMzQV_nnZmmkAAqj-uyON61zvDLrMy4LkH4NKE2DkY9a2jg_AByWeII-JgYfoPGfXOp7MShZhdOOCEPzhLnpSXNDMF3Q9Hhe0kMkrbnnJ0MHmv5vbzJ_jyM5DETcgKC-FKDZen/s1600/DSCN0477%255B1%255D.JPG"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI6DRL8tVMzQV_nnZmmkAAqj-uyON61zvDLrMy4LkH4NKE2DkY9a2jg_AByWeII-JgYfoPGfXOp7MShZhdOOCEPzhLnpSXNDMF3Q9Hhe0kMkrbnnJ0MHmv5vbzJ_jyM5DETcgKC-FKDZen/s320/DSCN0477%255B1%255D.JPG" id="BLOGGER_PHOTO_ID_5713930768741912770" style="cursor: pointer; height: 240px; width: 320px;" /></a><br />
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* 1 loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature<br />
* 6 oz spaghetti, cooked<br />
* 1 cup thick spaghetti sauce<br />
* 1/2 pound brown ground beef or 1/2 pound cooked Italian Sausage<br />
* 8 oz mozzarella cheese, cut into 1/2 inch cubes<br />
* 1 egg white<br />
* shredded Parmesan cheese<br />
*Parsley flakes<br />
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Spray counter lightly with non-stick cooking spray or sprinkle counter with flour. Roll loaf or combined dinner rolls into a 12x16 inch rectangle. Carefully place onto greased baking sheet. Cover dough with plastic wrap and let it rest. Cook spaghetti according to package. Drain and let cool slightly. Mix spaghetti sauce and ground beef with the spaghetti. Remove wrap from dough. Place spaghetti mixture lengthwise in a 4-inch strip down the center of dough. Add cubed mozzarella cheese on top of mixture. Make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Brush with egg white and sprinkle with Parmesan cheese and parsley. You can also add garlic powder. Bake at 350 for 30 minutes or until golden brown. Cool slightly and slice to serve.<div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>Stacihttp://www.blogger.com/profile/12726533081240464602noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-70170651434178853122012-02-06T13:57:00.000-07:002012-02-06T13:57:39.814-07:00Double Chocolate Mousse Dessert Cups<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_ZgJW4LhrFs_9Q-9xJwzhKNE6_vgE3n9zjKHlylAnhGfwIQQPRFav5m8Ap2WkQekJ_39JuXkBlfoUvCYD48QIziao2qHhIQwYQqMk_QXrOZpjo3f_ov38u3FcwrKWuFTXt2dQuUc3Cw/s1600/021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT_ZgJW4LhrFs_9Q-9xJwzhKNE6_vgE3n9zjKHlylAnhGfwIQQPRFav5m8Ap2WkQekJ_39JuXkBlfoUvCYD48QIziao2qHhIQwYQqMk_QXrOZpjo3f_ov38u3FcwrKWuFTXt2dQuUc3Cw/s400/021.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>These delicious little cups were a hit at our Super Bowl party last night. And the best part about them?? SUPER easy to make. You can mix up the mousse and serve it out of bowls if you want, but I had these cute little graham cracker crusts on hand, so I decided to make little mousse cups. And since they are mini cups, it's totally kosher to eat more than one right?? <br />
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<u><span style="font-size: large;">Double Chocolate Mousse Dessert Cups</span></u><br />
(Recipe adapted from JELL-O)<br />
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1 1/2 cups cold fat-free milk, divided<br />
1/2 cup chocolate chips (I used semi-sweet)<br />
1 large package (2.1 oz.) Jello Chocolate fat free sugar free instant pudding<br />
1 1/2 cups whipping cream or fat free cool whip (I prefer the taste of home whipped cream, but if you are looking for less calories, fat free cool whip is the way to go)<br />
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Microwave 1 cup milk and chocolate chips in a bowl for 2 minutes; stir with a whisk and keep heating until chocolate is melted. Add remaining cold milk and dry pudding mix. Beat for 2 minutes with a hand mixer. Refrigerate for at least 20 minutes to allow mousse to set up. Just prior to serving, stir 1 1/2 cups of whipping cream or cool whip into the chocolate mousse mixture. I put it back in the refrigerator for 5-10 minutes, then used a large cookie or ice cream scoop to fill my graham cracker cups. You can garnish with a dollop of whip cream and some chocolate chips or fresh raspberries.<br />
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***For extra deliciousness, I put a few chocolate chips in the bottom of the cups before filling with mousse. There is something about having a little bit of a crunch with the smooth consistency of the mousse that makes me happy!<div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>Katherinehttp://www.blogger.com/profile/00864916668643599479noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-70411532686467580652012-01-13T08:42:00.000-07:002015-03-09T12:43:19.696-06:00Chicken & Broccoli Hugs<div class="separator" style="clear: both; text-align: center;">
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Want a super easy, yummy dinner? My sister-in-law taught me this one. Only 5 ingredients.</div>
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<span style="font-size: x-large;">ingredients</span></div>
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1 can rolled crescent dough</div>
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2 cups chicken, cooked & cubed</div>
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2 cups broccoli, cooked (I steam mine)</div>
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1 cup shredded cheddar cheese</div>
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1 can cream of chicken soup</div>
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Salt & pepper</div>
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<span style="font-size: x-large;">instructions</span></div>
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Place chicken, broccoli and cheese--at the proportion you want--in the middle of each doughy triangle. Fold up the sides, line up on a baking sheet. Bake at 350 until golden brown.</div>
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While they are cooking, heat up the cream of chicken soup in a medium saucepan. Salt and pepper to taste. Use this as a dipping sauce for your rolls.</div>
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P.S. Something I learned this from my friend while she was in culinary school was to always season my meat, and it has made a difference in the taste of my food for sure. So when making this dish, salt and pepper your chicken too!</div>
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<br /><div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>Ginahttp://www.blogger.com/profile/04241644678032235561noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-91730119070940798392011-12-30T11:30:00.000-07:002015-03-09T12:12:26.328-06:00grandma's sugar cookies.<div style="text-align: center;">
<a href="https://www.blogger.com/null" target="_blank"><img alt="Photobucket" border="0" src="http://i208.photobucket.com/albums/bb38/arbinger_girl/new%20album/cookies-2.jpg" /></a></div>
<br />
i am, of course, partial to my grandma's sugar cookie recipe. i love that you don't have to refrigerate the dough, and i loooooove the nutmeg!!<br />
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<span style="font-size: 180%;">ingredients:</span><br />
2 cups flour<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
1/2 cup butter<br />
3/4 cup sugar<br />
1 egg<br />
1 tsp vanilla<br />
1/4 tsp nutmeg<br />
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<span style="font-size: 180%;">directions:</span><br />
Roll and cut. Put on ungreased cookie sheet. Bake at 375 for 8-9 minutes. Frost & enjoy!<br />
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<a href="https://www.blogger.com/null" target="_blank"><img alt="Photobucket" border="0" src="http://i208.photobucket.com/albums/bb38/arbinger_girl/new%20album/cookies2-1.jpg" /></a></div>
<div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>arielhttp://www.blogger.com/profile/02868920738655339637noreply@blogger.com3tag:blogger.com,1999:blog-1280620626257407022.post-79319708326826752462011-12-08T08:50:00.000-07:002015-03-09T12:45:10.749-06:00Bacon Ranch ChickenI made this beyond DELICIOUS Crock Pot dinner last night and lo and behold, I forgot to take a picture! Hopefully the name of it will draw attention and make you want to try it. It is really good. And this is coming from someone who doesn't like bacon (me!) but it gives it a really good flavor. Here's the recipe!<br />
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3-4 chicken breasts...<br />
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Mix together:<br />
1 small can cream of chicken<br />
1 cup sour cream<br />
2 slices of raw bacon, cut up<br />
less than half of dry ranch dressing (a lot makes it really salty)<br />
a little bit of minced garlic or garlic powder<br />
<br />
Pour over raw chicken and make sure you get the sauce in between chicken. Cook on high for 2-2 1/2 hours. (Mine cooks it fast) So watch it and make sure it is thoroughly cooked. When done, cut up chicken in cubes or shred it and put back in crock pot. Cook about 2-3 cups of wide eggs noodles and pour in crock pot and mix.<br />
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Easy smeasy right? And SO, SO good. Enjoy!!<div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>Stacihttp://www.blogger.com/profile/12726533081240464602noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-71255137417663351982011-11-03T13:39:00.000-06:002015-03-09T13:04:11.035-06:00Homemade Chicken Potpie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Not to toot my own horn, but this was the perfect Thanksgiving Kick-Off I could ever do. ;) Using my much loved recipe book from The Food Nanny, I attempted this daunting task of making my very own homemade Chicken Potpie. Note: At first it seemed daunting, as I have never made pastry dough before--or even a pie!--but it was surprising SIMPLE.</span></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<br />
<div style="text-align: center;">
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> My family, especially my husband, loved this meal. Such a guy's meal right? Meat and potatoes hugged with flaky pastry dough. I mean come on. My kids helped me make everything, that's me rolling the pastry dough and my daughter (5) taking the picture! I loved everything about this meal, and I hope you will too! Give it a try, it's really not as hard as it looks and delicious!</span></div>
<div style="text-align: center;">
<br /></div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<span style="font-size: x-large;">ingredients</span></div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<b></b><br /></div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<b>PASTRY for a double-crust pie:</b></div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
2 1/2 cups flour</div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
1 t salt</div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
3/4 cup shortening</div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
1/4 cup (1/2 stick) chilled butter, cut in small pieces</div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
4 to 6 tablespoons ice-cold water</div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<br /></div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<b>FILLING</b></div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
2 small bone-in chicken breasts (about 1 pound) *I didn't have bone-in, so I just used regular de-boned chicken breasts</div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
3 Yukon gold or russet potatoes, diced</div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
2 carrots, sliced crosswise</div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
2 t chicken bouillon granuels</div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
1/2 t salt</div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
1/4 cup flour</div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
1/4 cup cold water (or broth)</div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
1/2 cup frozen peas</div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<br /></div>
<div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<span style="font-size: x-large;">instructions</span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1. To make the pie crust, stir the flour and salt in a large bowl. Cut
in the shortening and butter with a pastry blender until the mixture
resembles coarse crumbs. Sprinkle with the ice water, a tablespoon at a
time, and stir with a fork to moisten all the dough. Gather the dough
into a ball with your hands. Divide the dough in half. Roll out one half
on a lightly floured surface and fit it into a 9-inch pie dish
(deep-dish is ideal). Roll out the other half and set aside.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">2.
Put the chicken breasts in a large saucepan and cover with water. Bring
to a boil over high heat. Decrease the heat, cover, and simmer until
tender, about 18 minutes. Remove the chicken to a cutting board or
plate.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">3. Add the potatoes and carrots to the hot broth and
return to boiling. Decrease the heat, cover, and simmer until the
vegetables are tender, about 15 minutes. Meanwhile, tear or cut the
chicken off the bones into bite-size pieces, discarding skin, fat and
gristle. Remove the vegetables from the simmering broth with a slotted
spoon and set aside with the chicken pieces.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">4. Measure the broth
and add water, if necessary, to make 2½ cups. Return to the pan and
simmer, stirring in the bouillon and the salt.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">5. Preheat the oven to 350 degrees.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">6.
Stir the flour into the cold water in a small bowl or measuring cup.
Stir into the broth and increase the heat to medium. Stir constantly
until the broth thickens.</span><br style="font-family: Arial,Helvetica,sans-serif;" /><br style="font-family: Arial,Helvetica,sans-serif;" /><span style="font-family: Arial,Helvetica,sans-serif;">7. Add the chicken to the broth along
with the potatoes, carrots and peas. Stir to combine. Pour the filling
into the pastry-lined pie dish. Cover with the top crust, seal and flute
the edges, and cut a slit in the top for the steam to escape. Bake 40
minutes, or until the crust is light brown. Serve immediately.</span></span><br />
<div style="text-align: center;">
<br /></div>
<br /><div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>Ginahttp://www.blogger.com/profile/04241644678032235561noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-78772347304389325132011-10-25T18:49:00.000-06:002015-03-09T12:12:51.010-06:00microwave caramels.<div style="text-align: center;">
<a href="http://www.blogger.com/" target="_blank"><img alt="Photobucket" border="0" src="http://i208.photobucket.com/albums/bb38/arbinger_girl/new%20album/IMG_0869-1.jpg" /></a>
</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
if i had known sooner how easy these are to make, i would be a much plumper individual. i'm going to have to limit myself to how often i can use this recipe... :)</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: x-large;">ingredients:</span></div>
<div style="text-align: left;">
1/2 cup melted butter</div>
<div style="text-align: left;">
1/2 cup sweetened condensed milk</div>
<div style="text-align: left;">
1/2 cup white sugar</div>
<div style="text-align: left;">
1/2 cup brown sugar</div>
<div style="text-align: left;">
1/2 cup light corn syrup</div>
<div style="text-align: left;">
1/2 cup pecans, optional</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: x-large;">directions:</span></div>
<div style="text-align: left;">
spray 8x8 pan with Pam. combine all ingredients in a large glass bowl. stir well. cook, uncovered, in microwave on high for 7 minutes. allow to cool for 5 minutes. stir again. pour into pan. cool completely in refrigerator. cut into squares and wrap in waxed paper. {to make as a dip for apples, reduce cooking time by one minute.}</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
and then immediately share them before you eat them all by yourself.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: x-large;">note:</span></div>
<div style="text-align: left;">
i burned my first batch. in my microwave i only needed to cook it for 5 minutes. </div>
<div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>arielhttp://www.blogger.com/profile/02868920738655339637noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-77603758336069745912011-10-03T16:10:00.000-06:002011-10-03T16:13:18.861-06:00sausage frittata.<div style="text-align: center;">
<a href="http://www.blogger.com/" target="_blank"><img alt="Photobucket" border="0" src="http://i208.photobucket.com/albums/bb38/arbinger_girl/new%20album/1-28-1.jpg" /></a>
</div>
<div style="text-align: center;">
<br />this was our general conference breakfast on sunday. i didn't have a non-stick skillet, so it took lots of elbow grease to scrub the remains out of my pan, but it was worth it :) <br />
</div>
<div style="text-align: left;">
<span style="font-size: x-large;">ingredients:</span>
</div>
<div style="text-align: left;">
1/2- 1 lb ground pork sausage
</div>
<div style="text-align: left;">
2 cups cubed cooked red potatoes (i used frozen hash browns bc i was lazy)
</div>
<div style="text-align: left;">
8 eggs
</div>
<div style="text-align: left;">
1/4 cup grated parmesan cheese
</div>
<div style="text-align: left;">
1/4 tsp salt
1/4 tsp ground black pepper
</div>
<div style="text-align: left;">
1/2 cup chopped seeded tomato
</div>
<div style="text-align: left;">
2 green onions, thinly sliced
</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: x-large;">directions:</span>
</div>
<div style="text-align: left;">
cook sausage in large non-stick skillet over medium heat 4-5 minutes or until hot. stir in potatoes. beat eggs, cheese, salt & pepper in a large bowl with wire whisk. pour over sausage mixture. cook over medium-high heat 2 minutes, occasionally lifting edge with spatula and tilting skillet to allow uncooked egg to flow underneath. (do not stir.) reduce heat to medium-low; cover. cook 14-17 minutes or until eggs are set. top with tomato and onions. cut into 8 wedges to serve.</div>
<div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>arielhttp://www.blogger.com/profile/02868920738655339637noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-14188865995238460012011-09-23T17:21:00.000-06:002011-12-09T19:10:11.249-07:00Cream Cheese Chocolate Chip Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTy-KniI9htgaxXj04as2aJksplwqTgpIuQ6be5EhcXLM_PyGa1NmTwOcp0QRM6GaCZ5Wt2iuECAurgWEdzEtWPObai0Ge0s96uFueDc31pdsUNbe-YFnIYk_mVrOc23qWMoxLK7xkEqlG/s1600/DSCN0256%255B1%255D.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTy-KniI9htgaxXj04as2aJksplwqTgpIuQ6be5EhcXLM_PyGa1NmTwOcp0QRM6GaCZ5Wt2iuECAurgWEdzEtWPObai0Ge0s96uFueDc31pdsUNbe-YFnIYk_mVrOc23qWMoxLK7xkEqlG/s320/DSCN0256%255B1%255D.JPG" alt="" id="BLOGGER_PHOTO_ID_5655700638308941250" border="0" /></a><br />Who doesn't like Cream Cheese?! My husband's cousin posted the recipe of these cookies on Facebook and I just HAD to make them. And want to know the best part? Eggs are not required!! So feel free to feed your kids all the dough you want with no worries!<br /><br /><p style="text-align:left;"><strong>Cream Cheese Chocolate Chip Cookies</strong></p> <ul><li>5-6 oz cream cheese, softened<br /></li><li>3/4 cup unsalted butter, melted and cooled </li><li>1 cup brown sugar</li><li>1/2 cup granulated sugar</li><li>2 tsp vanilla extract</li><li>1/2 tsp baking soda</li><li>1/2 tsp salt</li><li>2 cups plus 3 tbsp all purpose flour</li><li>1 1/2 cups semi sweet chocolate chips</li></ul> <p>Preheat the oven to 325 degrees and line baking sheets with parchment</p> <p>Cream together the butter, cream cheese and sugars until light and fluffy. Add the Vanilla.</p> <p>Sift together dry ingredients and then add them to the butter mixture. Beat until well combined. Stir in chocolate chips.</p> <p>*original recipe suggests chilling the dough overnight but I made them right away</p> <p>Roll dough into 1 inch balls and place onto greased cookie sheets.<br /></p> <p>Bake 12-14 minutes or until edges are looking light golden brown.</p> <p>Cool for 5 minutes on cookie sheets before moving to wire racks to cool completely.</p><p>Makes approximately 60 cookies.</p><p>***With it being autumn now, I just thought of putting a little bit of cinnamon in it next time I make this batch. Sounds enticing!!<br /></p> <p style="text-align:center;">Enjoy!</p><div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>Stacihttp://www.blogger.com/profile/12726533081240464602noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-92180092900646140412011-09-23T15:05:00.000-06:002011-09-23T15:05:10.867-06:00[Cook Challenge: Fruits Of Your Labors] GARDEN SALSA<div class="separator" style="clear: both; text-align: center;">
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<br />
<span style="font-size: large;">fruits of my labor . . . dish #2</span><br />
<br />
Hate salsa? Me neither! I love it!! :) And if you are a big fan, like myself, you'll love this garden salsa recipe from my cute sister-in-law, Bonnie. It's perfect. And a fantastic way to use your fresh produce from your garden to share with others<span style="font-size: large;"><span style="font-size: small;">. (FYI: I used my own green peppers and tomatoes from my garden!)</span></span><br />
<br />
<span style="font-size: large;">ingredients</span><br />
2 1/2 c. tomatoes, chopped<br />
1/4 c. tomatillos, chopped<br />
1/2 c. onion, chopped<br />
1/4 c. green peppers, chopped<br />
2-6 jalapenos, chopped (how spicy do you like it? you can de-seed if needed)<br />
1 lrg clove of garlic, minced<br />
2 T cilantro, chopped<br />
2 T fresh parsley, chopped<br />
1 T freshly squeezed lime juice (about 1 lime)<br />
<br />
<span style="font-size: large;">instructions</span><br />
Combine everything in a large bowl. I suggest doubling it. You'll bring out the best flavor if you let everything marinate together in the fridge before serving.<br />
<br />
<br />
<br /><div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>Ginahttp://www.blogger.com/profile/04241644678032235561noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-59997156248804821292011-09-23T12:43:00.000-06:002015-03-09T12:14:54.725-06:00Eclair Pie<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjFS28yTc29rZGjS32KKWzZieiCnWPBptkz7DM8JBRCiedhOH_CTbNp_aK85D-SuYAc5QktiOaTGMuF1JTi042yZdJscGyUAShRVvlRr7xmezTs0MofjyNsrKLgIWfUurqWsWynivA1I/s1600/IMG_2331%255B1%255D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjFS28yTc29rZGjS32KKWzZieiCnWPBptkz7DM8JBRCiedhOH_CTbNp_aK85D-SuYAc5QktiOaTGMuF1JTi042yZdJscGyUAShRVvlRr7xmezTs0MofjyNsrKLgIWfUurqWsWynivA1I/s320/IMG_2331%255B1%255D" height="320" width="240" /></a></div>
<br />
Oh my gosh can you say Heaven! This was delicious a little rich, so you can only have so much, but taste so much like an eclair, which I love! This recipe also comes from real mom kitchen...thank you again Laura this one is a keeper. <a href="http://realmomkitchen.com/8343/eclair-pie/">original recipe posted here</a>.<br />
<ul class="ingredients">
<li class="ingredient">2 (3.5 ounce) packages instant french vanilla pudding mix (I used regular vanilla)</li>
<li class="ingredient">1 (8 ounce) container Cool Whip, thawed</li>
<li class="ingredient">3 cups milk</li>
<li class="ingredient">1 (16 ounce) package graham crackers or 3 sleeves</li>
<li class="ingredient">Frosting:</li>
<li class="ingredient">4 Tbsp. butter, softened</li>
<li class="ingredient">3 Tbsp. cocoa powder</li>
<li class="ingredient">2 1/3 cup powdered sugar</li>
<li class="ingredient">3/4 tsp. vanilla</li>
<li class="ingredient">2 Tbsp milk or more if needed</li>
</ul>
<div class="instructions">
<ol>
<li class="instruction">In a bowl, blend together the pudding for 2 minutes until thick.</li>
<li class="instruction">Fold the Cool Whip into the pudding mixture.</li>
<li class="instruction">In a 9 x 13 pan, arrange graham cracker to cover the bottom of a the pan. I am kind of a perfectionist about this and trim down some of the graham crackers with a serrated knife to completely cover the bottom. Just cover the bottom the best you can.</li>
<li class="instruction">Pour half of the pudding mixture over the crackers and spread out evenly.</li>
<li class="instruction">Top pudding with another layer of graham crackers. Pour the remaining pudding mixture over the crackers and spread evenly.</li>
<li class="instruction">Place one more layer of graham crackers over the pudding mixture.</li>
<li class="instruction">Prepare the frosting. In a bowl, beat the butter until fluffy.</li>
<li class="instruction">Beat in the cocoa, vanilla, and half the powdered sugar until well blended.</li>
<li class="instruction">Blend in the remaining powdered sugar and milk. Blend until smooth. You want the frosting to be on the thinner side so add some more milk if needed. You want it closer to a glaze but still thick.</li>
<li class="instruction">Spread the frosting over the last layer of graham crackers in the 9 x 13 pan.</li>
<li class="instruction">Refrigerate the pie for at least 2 hours but overnight or even longer is best. You need to let the pudding mixture soften the graham crackers.</li>
</ol>
</div>
<div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>lil meganhttp://www.blogger.com/profile/13074427453069414361noreply@blogger.com2tag:blogger.com,1999:blog-1280620626257407022.post-62416258845857356612011-09-20T16:12:00.000-06:002011-09-20T16:33:22.735-06:00[Cook Challenge: Fruits of Your Labors] Chicken Sausage Vegatable Pasta Primavera<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtUUOmO1dbuacSGZHYeqvv-z0_R3WLbWkiiGG-fmwsU1QgD7NLJGJKx7P8fsAu_vyzz-iicQWabx3xvFCMWxD_SzcEDg3HrKpbDSVixh4lvyetif_9XsrYNheXfhVjC_-bSc3Gtb_VhfA/s1600/IMG_0554_2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRtUUOmO1dbuacSGZHYeqvv-z0_R3WLbWkiiGG-fmwsU1QgD7NLJGJKx7P8fsAu_vyzz-iicQWabx3xvFCMWxD_SzcEDg3HrKpbDSVixh4lvyetif_9XsrYNheXfhVjC_-bSc3Gtb_VhfA/s400/IMG_0554_2.JPG" width="400" /></a></div>This recipe comes from one of my favorite food blogs (other than this one) it's called real mom kitchen. She (Laura) has amazing recipes most of which are pretty simple to throw together. We are not huge vegetable eaters in this house, and this recipe is full of them. But this is by far one of my husbands new favorites and the only thing he has requested. The picture above is before you put it in the oven, and I don't have an after because we were starving! But here is the <a href="http://realmomkitchen.com/5998/chicken-sausage-oven-roasted-pasta-primavera/">link to the original recipe</a>. Her blog is definitely worth checking out. So delicious! And it most definitely falls under the cook challenge, since almost all the vegetables were grown from a garden.<br />
<b></b> <br />
<ul><li>1 medium zucchini, sliced</li>
<li>8 oz. fresh mushrooms, quartered (I left these out since we are not big mushroom fans)</li>
<li>1 pint grape tomatoes, halved (I have also used a can of diced tomatoes; Italian style)</li>
<li>1 medium onion, chopped</li>
<li>1 medium red or yellow pepper, chopped</li>
<li>1/4 cup olive oil</li>
<li>1/4 tsp. salt</li>
<li>pepper to taste</li>
<li>1 (12 oz.) package Johnsonville Three Cheese Italian Style Chicken Sausage, slice at an angle (I used polska kielbasa sausage)</li>
<li>12 oz. linguine, uncooked</li>
</ul><ol><li>Preheat oven to 400 degrees.</li>
<li>Place zucchini, mushrooms, tomatoes, onion, and bell pepper in a shallow baking pan. Add the olive oil, salt, and pepper; toss to coat.</li>
<li>Bake at 400 degrees for 30 minutes or until vegetables are tender and lightly brown; stir occasionally.</li>
<li>In the meantime, cook linguine according to package directions and drain.</li>
<li>After vegetables are soft, sprinkle sausage on top of vegetables and bake 5 more minutes or until sausage is heated.</li>
<li>Toss cooked pasta with the vegetable/sausage mixture, sprinkle with Parmesan cheese and serve. </li>
</ol><div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>lil meganhttp://www.blogger.com/profile/13074427453069414361noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-5050667326985429322011-09-15T16:25:00.000-06:002011-09-15T16:25:26.663-06:00[Cook Challenge: Fruits of Your Labors] Skillet Chicken Parmigiana + Corn on the Cob<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-8qajqLmb6-9LfqeXwTZ65j55mdZh7O7VklAH3j9O9H-cWMKel1YEfF1pN_66l1zIpcjCL30ZHK7YCqXmowNAIUGA9PT9tF5Q17Fz3FC1cmnKh2gOJDOzj-UXlxvJOgQdTanfz7U2lM/s1600/IMG_2230%255B1%255D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0-8qajqLmb6-9LfqeXwTZ65j55mdZh7O7VklAH3j9O9H-cWMKel1YEfF1pN_66l1zIpcjCL30ZHK7YCqXmowNAIUGA9PT9tF5Q17Fz3FC1cmnKh2gOJDOzj-UXlxvJOgQdTanfz7U2lM/s200/IMG_2230%255B1%255D" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqRPCt8N37RVcL19um1B855iWcc__K2VhCxZPOsYxHeNChdEyP4tu1h2eLO0FX4PEGF0u75LcxVNiQm1sOyblDJ5oR0rU4Ht2ibGRw0271aUw5OCF7p1z_m-I5feQpWu0MhO_fGNMNog/s1600/IMG_2227%255B1%255D" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYqRPCt8N37RVcL19um1B855iWcc__K2VhCxZPOsYxHeNChdEyP4tu1h2eLO0FX4PEGF0u75LcxVNiQm1sOyblDJ5oR0rU4Ht2ibGRw0271aUw5OCF7p1z_m-I5feQpWu0MhO_fGNMNog/s200/IMG_2227%255B1%255D" width="150" /></a></div><br />
<span style="font-size: large;">Fruits of my labor...dish #1. </span><br />
I am still in awe that this husky, golden gem came out of my very own garden. I totally geared up for failure with my single, humble row of corn; especially after I found you really need to plant corn in at least 3x3 grids. But I am very proud to say, we have harvested our corn!<br />
<br />
I paired our corn with this family favorite recipe: <a href="http://eatyourveggiespeas.blogspot.com/2009/03/skillet-parmigiana-chicken.html">Skillet Chicken Parmigiana</a>. Mmmmm. A splendid dinner indeed.<div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>Ginahttp://www.blogger.com/profile/04241644678032235561noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-74341284877333306632011-09-01T23:06:00.000-06:002011-09-01T23:06:17.657-06:00sweet salsa shredded chicken enchiladas.<a href="http://www.blogger.com/blogger.g?blogID=1280620626257407022" target="_blank"></a><br />
<a href="" target="_blank"><img alt="Photobucket" border="0" src="http://i208.photobucket.com/albums/bb38/arbinger_girl/new%20album/2-21-2.jpg" /></a><a href="" target="_blank"><img alt="Photobucket" border="0" src="http://i208.photobucket.com/albums/bb38/arbinger_girl/new%20album/3-18-1.jpg" /></a><br />
<a href="http://www.blogger.com/blogger.g?blogID=1280620626257407022" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img alt="Photobucket" border="0" src="http://i208.photobucket.com/albums/bb38/arbinger_girl/new%20album/1-26-2.jpg" /></a>this is two of my favorite recipes rolled into one. dinner was GOOD tonight.<br />
<br />
<span style="font-size: x-large;">sweet salsa shredded chicken.</span><br />
<br />
<span style="font-size: x-large;">ingredients:</span><br />
4-5 chicken breasts<br />
1 1/2- 2 cups medium salsa {i use kroger brand} <br />
1/4 cup brown sugar<br />
1/3 cup peach juice {i used the juice from some canned peaches, but you could also use a can of peach flavored juice or something similar.}<br />
<br />
<span style="font-size: x-large;">directions:</span><br />
combine salsa, juice & brown sugar. pour over chicken in slow-cooker. cook a few hours until chicken is done. {this is vague because i used frozen chicken breasts and i cooked it about 4 hours on high. so it depends on your chicken and your slow-cooker!} remove chicken, shred, and return to slow-cooker. heat 20-30 minutes. serve in any mexican dish! i've used it in salads, quesadillas, and enchiladas.<br />
<br />
<span style="font-size: x-large;">chicken enchiladas.</span><br />
<br />
<span style="font-size: x-large;">ingredients:</span><br />
2 chicken breasts or 2 cans of chicken {i used the equivalent of my salsa chicken}<br />
1 can black olives<br />
1 can green chilies<br />
green onions<br />
sour cream<br />
1 can cream of chicken soup<br />
shredded cheddar cheese<br />
5-6 tortillas <br />
<br />
<span style="font-size: x-large;">directions:</span><br />
cook and shred chicken. reserve broth. to chicken, add olives, chilies and green onion. moisten with sour cream. fill tortillas with chicken mixture. thin chicken soup with reserved broth. pour half of the sauce in bottom of a glass 9x13 pan. place filled tortillas in pan. pour remaining sauce over enchiladas. top with cheese. bake at 350 degrees for 30 minutes.<br />
<div style="text-align: justify;">
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<div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>arielhttp://www.blogger.com/profile/02868920738655339637noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-53246353364264518682011-08-30T13:07:00.001-06:002011-08-30T13:39:41.969-06:00lemon bars.<div style="text-align: center;"><a target="_blank"><img src="http://i208.photobucket.com/albums/bb38/arbinger_girl/new%20album/2-19-1.jpg" alt="Photobucket" border="0" /></a>
<br /></div>oh, my friends. this is my favorite dessert <span style="font-size:180%;">of all time</span>. so much lemony goodness. i hate it when "lemon" desserts are mostly sweet with only a hint of lemon. <span style="font-style: italic;font-size:180%;" >this</span> is a <span style="font-size:180%;">lemon dessert</span>. total perfection. anywho, on to the recipe!
<br />
<br /><span style="font-size:180%;">ingredients:</span>
<br />1/2 cup powdered sugar
<br />2 cups flour
<br />1 cup butter, refrigerated
<br />4 eggs
<br />2 cups sugar
<br />1 tsp baking powder
<br />1/4 tsp salt
<br />2 tsp grated lemon peel
<br />1/4 cup fresh lemon juice
<br />powdered sugar
<br />
<br /><span style="font-size:180%;">directions:</span>
<br />combine 1/2 cup powdered sugar and flour. cut in butter until crumbly, the size of small peas. press into the bottom of a 9x13 pan. bake at 350 degrees for 15 minutes. meanwhile, beat together eggs, sugar, baking powder, salt, lemon peel and juice until fluffy. pour over hot crust. bake additional 20-25 minutes until no imprint remains when touched lightly in the center. let cool slightly. sift powdered sugar over top. cool completely before cutting (4 hours or overnight). serve chilled.
<br />
<br /><span style="font-size:180%;">note:</span>
<br />soon after you remove it from the oven, go around the edge with a knife to separate it from the pan. this will make your life easier when you're cutting them later.
<br />
<br />and then you can go ahead and die and go to heaven.
<br /><div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>arielhttp://www.blogger.com/profile/02868920738655339637noreply@blogger.com0tag:blogger.com,1999:blog-1280620626257407022.post-72761594519821676262011-08-29T12:07:00.000-06:002011-08-29T12:40:17.620-06:00cindy's broccoli cream soup- revisited.<div style="text-align: center;"><a target="_blank"><img src="http://i208.photobucket.com/albums/bb38/arbinger_girl/new%20album/cheese-1.jpg" alt="Photobucket" border="0" /></a>
<br /></div>
<br />since i don't have a garden of my own, i will be using produce from my mom's garden and my mother-in-law's bountiful basket for the cook challenge! when my MIL gave me some fresh broccoli, i found <a href="http://eatyourveggiespeas.blogspot.com/2009/11/saturday-at-cindys.html">this recipe</a> in the archives and changed a couple of things along the way. {i added another can of broth 'cause i like my soup a little soupier, and some cheddar cheese added the saltiness that i was missing.}
<br />
<br />i portioned this out, topped with a little cheese, and sean has some delicious soup waiting in our freezer for him to take to work for lunch :)
<br />
<br /><span style="font-size:180%;">ingredients:</span>
<br />2 cups chopped fresh or frozen broccoli
<br />1\2 cup chopped onion
<br />2 stalks celery, chopped
<br />2 cans reduced-sodium chicken broth
<br />2 tablespoons cornstarch
<br />1 can fat-free evaporated milk
<br />1/4 tsp ground black pepper
<br />1 cup shredded cheddar cheese
<br />
<br /><span style="font-size:180%;">directions:</span>
<br />in a saucepan, combine broccoli, onion, celery, broth, and pepper; simmer for 10-15 minutes or until vegetables are tender. puree half of the mixture in a blender; return to the saucepan.
<br />
<br />in a small bowl, whisk cornstarch and 3 tablespoons of milk until smooth. gradually add remaining milk. stir into the broccoli mixture. bring to a boil; boil and stir for 2 minutes. reduce heat to medium. stir in shredded cheese. continue simmering until soup thickens slightly.
<br />
<br />top with shredded cheddar cheese and crackers!
<br /><div class="blogger-post-footer">Have you tried an "EatYourVeggies,Peas" recipe? We'd love to hear your comments!</div>arielhttp://www.blogger.com/profile/02868920738655339637noreply@blogger.com0