tag:blogger.com,1999:blog-65855324717628617732024-01-24T20:12:15.318-06:00Sports Mom CooksKimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-6585532471762861773.post-73269757017226487322010-08-31T20:27:00.004-05:002010-08-31T21:03:16.263-05:00Spicy Shrimp<img id="BLOGGER_PHOTO_ID_5511751411617549618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJYutvipKjH-qf2W4tT0C5BHR8K9u7sqhr-BFcKTWRLwm1EkSTiycVf4Xn38C3CcAeafr9wkU0Bxdbsf_NeJuL9kWYQDmBCrn7nJgd3RLwtJyhYOABJ0QCNUCEBOtKfC_cM5oxY02nI1bn/s320/007.JPG" border="0" /><br /><br />We had football practice tonight, so I needed something super easy to make for dinner tonight! I made these Spicy Shrimp and <a href="http://sportsmomcooks.blogspot.com/2010/03/steamed-artichokes.html">Steamed Artichokes</a> and had dinner on the table within 30 minutes! <br /><br />Ingredients:<br /><br />1 - 1 1/2 lbs of unpeeled, uncooked shrimp, 21-26 ct or larger (I got the shrimp that was already deveined...BIG time saver! However, if your grocery store doesn't sell them already deveined, click on this <a href="http://sportsmomcooks.blogspot.com/2010/02/how-to-devein-shrimp.html">link</a> to see how.)<br /><br />1/3 cup extra virgin olive oil<br /><br />salt and pepper, to taste<br /><br />juice of three lemons<br /><br />1/3 cup worchestershire sauce<br /><br />Tabasco sauce<br /><br />1/2 - 3/4 of a stick of butter (using REAL butter will make this dish so much better!)<br /><br /><br />Directions:<br /><br />Thoroughly rinse shrimp with shells still on. Place the shrimp on a large baking pan in a single layer. Drizzle the olive oil over the shrimp. Sprinkle pepper and salt generously over the shrimp. DON'T skimp on the pepper. I should have used more!<br /><br /><img id="BLOGGER_PHOTO_ID_5511751377556267442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS_aqsLCYDUTsWwbt_cd_2fnS9yorf-r71zdJr8n-XgszItzGePegTr1iDUpWtYOMy9JUOZUQkKtLy8843spOJJv8bLZhHAE_jlR97HWMF13caPr_t6bRPyDcyFStJuYLIRCFbw_DMo6Zr/s320/001.JPG" border="0" /><br /><br />2. Squeeze the lemon juice over the top of the shrimp. (Ok, I cheated this time and used lemon juice...not as good, but works when you need a quick fix!) Drizzle the worchestershire sauce over the shrimp. Drizzle the tabasco sauce over the shrimp. I did 10 - 12 shakes and could have done more! But, I like mine spicy! Just adjust according to your desired hotness!<br /><img id="BLOGGER_PHOTO_ID_5511751386569744034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0k0PuZ6_56ZeoEKIKhumsru8ONsVlC04naiWks4Spw3alV7Tn3U6iXTvOT5LfEv_nmyWIHHlSrIrvg0m-lttUhtLuMe3j6mNtn3tbHlgYe-jEY7-YnK2h1OqJiZuokJylRbpkls1LDHw/s320/003.JPG" border="0" /><br /><br />3. Cut the butter into pats and place the pats on top of the shrimp, spaced out evenly.<br /><br /><img id="BLOGGER_PHOTO_ID_5511751394889233330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rB5yIhJyw_5Eojh2Xf2QXixCTeL12D0p8O9zsPNTJJnIP-YEcYSsl-5PB0OIadGNCN9RMBygj49YRIfIAYbl74q8cB4R9nRb3QWaSNtGxD-tX9J_axwQc0BFRji3GXDKl6OoW9s-5MIL/s320/004.JPG" border="0" /><br /><br />4. Place pan under broiler for about 10 minutes, until shrimp is no longer translucent. Don't overcook, as shrimp will get rubbery!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioxVHMhJKMLGrUTsIKdQ603amcNnJTtXOqilDy7dUgfeCHmuMYsZvxp9wfEuWBkelYfd1mFdDmoYLQrkij0ooLH9DBFPEMOEhum54ddDRA-1EhifTF08UA8o4zfJv0pl02waS5z0ulTQIL/s1600/006.JPG"><img id="BLOGGER_PHOTO_ID_5511751402719262562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioxVHMhJKMLGrUTsIKdQ603amcNnJTtXOqilDy7dUgfeCHmuMYsZvxp9wfEuWBkelYfd1mFdDmoYLQrkij0ooLH9DBFPEMOEhum54ddDRA-1EhifTF08UA8o4zfJv0pl02waS5z0ulTQIL/s320/006.JPG" border="0" /></a> 5. Peel shrimp and eat. I like to pour some of the sauce over them, but if you like to sop, you can stick a piece of bread in the juice and eat the sauce like that!<br /><div><br /><br /><br /><div><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><div></div></div></div></div>Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com0tag:blogger.com,1999:blog-6585532471762861773.post-74149402482513883412010-07-29T19:07:00.002-05:002010-07-29T19:13:09.202-05:00Goldie's Cole SlawIf you've ever eaten Goldie's Cole Slaw, you know that it is the best ever! As a matter fact, it is about the only coleslaw I will eat. I tried this recipe tonight. It wasn't exact (as I hear they mix some of their bread and butter pickle juice in with their's) but it was pretty darn close...it was YUMMY!!!<br /><br />8 cups (one small head) cabbage, shredded or sliced thin<br />1/8 teaspoon garlic powder<br />2 tablespoons granulated sugar<br />1 teaspoon salt<br />1/8 teaspoon pepper<br />3/4 cup mayonnaise<br /><br />Mix all together and allow to stand several hours or overnight<a href="http://www.recipegoldmine.com/">.</a>Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com8tag:blogger.com,1999:blog-6585532471762861773.post-47265013427934769042010-05-18T09:00:00.002-05:002010-05-18T10:26:18.263-05:00Cowpokes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg94Y7UMsc0KCGatEwSfdmyYITRc78xIYSbCTm0U7ZKk7iJpBbDqR3z-iDSbiXYUewvAU-TeS8P4Q1Kzik8p0u61NCLxrBd5lxpBScekLnoFjywgQjK8qmQ-3GpdA4WxreeCOn1bebRxIi_/s1600/105.JPG"><img id="BLOGGER_PHOTO_ID_5472455350977227714" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg94Y7UMsc0KCGatEwSfdmyYITRc78xIYSbCTm0U7ZKk7iJpBbDqR3z-iDSbiXYUewvAU-TeS8P4Q1Kzik8p0u61NCLxrBd5lxpBScekLnoFjywgQjK8qmQ-3GpdA4WxreeCOn1bebRxIi_/s400/105.JPG" border="0" /></a>I've gotten behind on my blog, so I am forgoing the menu plans and posting some of the recipes that I have cooked the past couple of weeks. Since it has been so long, I decided to post something that was quick and easy and one of my husband's favorites: Cowpokes!<br /><br />Ingredients:<br /><br />4 chicken breasts, boneless, skinless and trimmed<br />salt and pepper to taste<br />4 oz cream cheese, softened<br />4 oz pepper jack cheese, freshly grated (see my <a href="http://sportsmomcooks.blogspot.com/2010/02/note-about-cheese.html">Note About Cheese</a>)<br />8 slices bacon<br /><br /><br />Steps:<br /><br />1. Take your chicken breasts<br /><br /><img id="BLOGGER_PHOTO_ID_5472454474853949922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDuATO7gKQeMMAjaRvPMWBP9TD0R5-ZzBsTucbpBuo7fuvS-o_vWSLM_P2IbY9e5tnf2WY-ElLw6B52zIie71nudaoZvogOTNV39QO8NY2u36ZN13HeoNC1beakT-JMotgquBDtV78sKZm/s320/095.JPG" border="0" /><br />and flatten them<br /><img id="BLOGGER_PHOTO_ID_5472454483098628850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNKw-hAaOtwbvo-LFJ_92fPWIf_up4Se0jAR-ZisVdvkSOw27WcIpsH7s9ekWIi56SivcE0EJ7qofDm1LljB6sC6fn0Wmp4X0oIBYwZTPi_vm0p29qp48HDUzhNHDxJC0Y2oBmQOBNP-Hz/s320/096.JPG" border="0" /><br />and salt and pepper them<br /><img id="BLOGGER_PHOTO_ID_5472455192558160066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZXlcJ_IJR_L2SyTLBbrYvLf698yOFoMDqUgUVyFF_6DKE0cZjjSx6WxjxHCVNwus4wHPqFjxDpioTlOGUlVhyphenhyphenHCrYccG_9TdYxFjC_Y9YR8xjbiuhubG5ww73Qk9Eb5QViByJzYwL1Yy/s320/101.JPG" border="0" /><br />2. Take the cream cheese<br /><img id="BLOGGER_PHOTO_ID_5472454491460009746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0xkSWW23s4ZNYKuJdVFNVOnJctNbbZPxKXouQInYPz8H0od310q690pnUSymJ6xso1fVVYwQsTGSVnJvyynI1hmPo5gNb2A_uSIz9ttEP7vQCsj7kP1aYawGZ_4lJLz5CLeG_Gtb29b2Q/s320/097.JPG" border="0" /><br />and soften it in the microwave for about 10 seconds<br /><br /><img id="BLOGGER_PHOTO_ID_5472454498354798130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FCe1fHJ6JT3q-2ua9nfuISLbGlMpbgvwbS3Ko_-on7furZNWPLYCPQM3S3ZacEVrZZ7ReK2AaOYyuxVXaj1rqnI0htO5D1pWxGcxcV9mIYJDUQwgXMZnxjFELbRIkca2_x_FUHZsh1te/s320/098.JPG" border="0" /><br />3. Shred the pepperjack cheese<br /><img id="BLOGGER_PHOTO_ID_5472454509144698882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVzJDwVfDIx9OkKwU9VHbRLMxgkq5lZtp-B_-BmcC_NgHwNQP6FSOgecUaW5dWmz5t4nyHFBzOuhRHLoKuaXCcNXCP-EMZS0CRNEj4zTf7m9O-RAU3-PaaJwqNFxL-wS3AJ_nVmH36Mwzp/s320/099.JPG" border="0" /><br />and mix it in with the cream cheese<br /><img id="BLOGGER_PHOTO_ID_5472455172795606850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkplRsQ24Sii1n4goB4tOPFA3yila8FhMksCGh3NBB_Sqi9_kvsNSOvvQfOmW9XpUa7mMUYRpHqtnIuA4LSLKmg1dt7sN0z3EdMSXOi7BjP_DOwKk-elapZ9fI_wEHFpIFGGUOTO3YayM/s320/100.JPG" border="0" />4. Form 4 equal logs and place the logs in the center of the chicken breasts.<br /><img id="BLOGGER_PHOTO_ID_5472455178314966514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicF3rJKlLStBN55A5qO1JqlYq6TJMvV_szDyMbKitFoOlf5QyhHu2g80L70jdwqoMAQfOzvkhS5GYI2WiLQxoZ53DtKsU2PovH9yw8_aiW9qrvYo4lywuQPYF-zmjMn1fWWliIcKCIvBkQ/s320/102.JPG" border="0" /><br />5. Wrap the chicken around the cheese log and wrap 2 slices of bacon around each breast and secure with toothpicks.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFislds7kyHAK0FSidmkaos6329Nnpq5oARcnFctESnUzXtXekVKprmxZIqjppqwZ7hvVSaJ2PepEGaVB0uIxcYmTwROI_3VNZVck4mucbEdfjyS5KMi6kBnUlXeZsSp4EB-RIOdBj_XrD/s1600/104.JPG"><img id="BLOGGER_PHOTO_ID_5472455208791689698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFislds7kyHAK0FSidmkaos6329Nnpq5oARcnFctESnUzXtXekVKprmxZIqjppqwZ7hvVSaJ2PepEGaVB0uIxcYmTwROI_3VNZVck4mucbEdfjyS5KMi6kBnUlXeZsSp4EB-RIOdBj_XrD/s320/104.JPG" border="0" /></a> <img id="BLOGGER_PHOTO_ID_5472455198599487922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvf_BdWbu1wECfw45lFHWkW8lci-Ygso12H7Ub6S4Mqfa6PRIWITYpxqM9HYcuK-AQMHv8rvRcrIsT_A0bwMrkIZ25k3h9BTO75Euen37ecqRJQnV2iwnyoBBL3spWKxWdDX5gNzwh5nX1/s320/103.JPG" border="0" />6. Cook at 350 degrees for 40 minutes or until internal temperature of chicken reaches 165 degrees.<br /><br />7. Turn on broiler for 3-5 minutes to brown bacon.<br /><br /><div><div><div><div><div><div><div><div><div><div> </div></div></div></div></div></div></div></div></div></div>Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com2tag:blogger.com,1999:blog-6585532471762861773.post-88568903933547850862010-05-08T12:57:00.008-05:002010-05-10T22:51:30.861-05:00Born in My HeartMost of you know my story, so I won't provide a step-by step (you're welcome). Some of you may not know that my child is adopted...I don't try to hide it, but honestly, I don't think about it very often. But every Mother's Day is very emotional for me and I feel compelled to write.<br /><br />Jack and I decided to start a family in 1998. Over the next 7 years, we went through a miscarriage, a bizarre ectopic pregnancy, 2 surgeries to remove fibroid tumors, and hours and hours of expensive fertility treatments including fertility drugs, artificial insemination and 2 rounds of in-vitro. The first round of in-vitro was initially successful, but when I went to a follow up ultrasound, it was discovered that the embryo had planted itself in my tube. My doctor had only seen this one other time after an IVF treatment...it is unusual because the embryo is initially placed in the uterus and it worked it's way backward into the tube. The most devastating thing was seeing it on the ultrasound and seeing it moving, which was it's heartbeat, and knowing that it was not a viable pregnancy. That was devastating. I couldn't understand why God had brought me that far, just to take it away from me in the most heart breaking way possible. My faith was tested, BIG TIME!!!<br /><br />After the 2nd round of IVF was unsuccessful, we were unwilling to spend any more money on it, when there was no guarantee...and there IS no guarantee...as a matter of fact success rates are amazingly low...15-30%.<br /><br />Infertility is a very lonely place. As my friends were getting pregnant and having babies, it was a real struggle for me. You want to be happy for them, but my, is it hard. I remember going into the depths of my closet, so no one would find me or hear me and crying my heart out. I couldn't understand why God was allowing this to happen to me. Every time I would hear a story about a teenager having multiple children or a mother killing her child, I would seethe...HOW COULD GOD GIVE THEM A CHILD AND NOT ME???? That was such a lonely and sad time in my life.<br /><br />Jack and I decided to try adoption. We had spent a lot of money on fertility treatments, so we decided an expensive adoption was out of the question. We decided to go through DHS, which would be no cost to us. Honestly, we weren't hopeful...we did not feel competent to care for child with extreme special needs and we knew it would be unlikely to get a baby, let alone a young child. But, at this point, what did we have to lose? This might be our last shot! We started the process of contacting a social worker and filling out the paperwork. We gave up our Saturdays for a month or so to take classes on how to care for children that had been removed from their homes and might have a multitude of issues. We did a homestudy, medical evaluation and fingerprint and background checks. We made a scrapbook of our lives and submitted everything to DHS. And then we waited...<br /><br />We got the phone call a couple of weeks later. We had been matched with a child and we set up an appointment to meet with DHS to see if we were interested in the child we were matched with. At the meeting, this was the picture that we were given:<br /><br /><p><img id="BLOGGER_PHOTO_ID_5469037425580209298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 229px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt24mG4RQvdO1rawcTSMSbTbgQ1q00fFHGCkUI3hoZ978m4-d-LWLWYGolJquVi98yuqEbhbMaxzyX37rzWhyphenhyphenTGfAQDG_NGrZ82WVbeFGwrBbUO1vqzQ4vkkK6BKkjl1qDKsvKc8lnabcA/s320/001.jpg" border="0" />A beautiful, healthy 22 month old boy! I was instantly in love! This child had been living with his great grandparents, who were in their late 70's, and as much as they loved him, they knew it was not fair to him for them to adopt him. So, they selflessly gave him up for adoption. We are forever grateful to them that they made that decision. </p><p>Cameron moved into our home within a month and the adoption was finalized on July 5, 2005, one day before mine and Jack's 9th wedding anniversary. It had been a LONG seven year process, but finally, I knew why we had been through everything. God had just been waiting for us to get out of HIS way, so that he could place this precious child in our arms. </p><br /><p>Here he is 5 years later, at 7 years old:</p><img id="BLOGGER_PHOTO_ID_5469042055936858674" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 230px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIczIZh7ZrRCAruj0i3Qyti63B8Btp3OOsUfqnbKKyhRxkhlVQIm97Z_VkQhzEclKLtt7ZATO-n9A8QuQmR5Qh5dLB2cN5_HrOXTIUucH6vJElLYHpkfM_YQXfKnhYOTTrE76Vrqz2mJOu/s320/Cameron+Kindergarten+-+Fall.jpg" border="0" /><br /><p></p><br /><p>And so, on this Mother's Day, I dedicate this poem to my son, who gave me the gift of being his mom. I love him with all my heart and without him, my life would not be complete. I don't know the author, but it says my sentiments exactly...</p><p>"Not flesh of my flesh, Not bone of my bone</p><p>But still, miraculously, my own.</p><p>And never forget for a minute</p><p>You weren't born under my heart, but in it."</p><p></p><p> </p>Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com7tag:blogger.com,1999:blog-6585532471762861773.post-90582891739247355732010-04-12T15:53:00.006-05:002010-04-12T17:41:52.920-05:00Cheesy Garlic Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPIeaNb2laD-m0c7R7prxsEbQqwBjDFyhsueu6XG3rtemGVpqUDQIdQ8kqj4GkYEZW3RVp_V3EiYWvlrOj35RHKW526Idf4JCqpPPTu0MLA2CHyWnSRWs5L5xI8NHtF97xJVZAczNXLgW/s1600/1051.jpg"><img id="BLOGGER_PHOTO_ID_5459362810053928994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 179px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPIeaNb2laD-m0c7R7prxsEbQqwBjDFyhsueu6XG3rtemGVpqUDQIdQ8kqj4GkYEZW3RVp_V3EiYWvlrOj35RHKW526Idf4JCqpPPTu0MLA2CHyWnSRWs5L5xI8NHtF97xJVZAczNXLgW/s400/1051.jpg" border="0" /></a><br /><div><div><div><div><div><div><div>Oh my goodness, this is some good stuff! It is rich and cheesy and makes a yummy side dish to any pasta! I cut the recipe in half, but will provide the full recipe for a full loaf of french bread.</div><br /><div></div><div></div><div>Ingredients:</div><br /><div>3 1/2 cups freshly grated cheddar cheese (see my <a href="http://sportsmomcooks.blogspot.com/2010/02/note-about-cheese.html">note about cheese</a>)<br />¾ cups fresh grated monterey jack cheese<br />½ cups grated parmesan cheese<br />½ cups mayonnaise<br />4 whole green onions<br />1 dash salt<br />1 loaf french bread<br />1/2 stick butter (4 Tbsp)<br />4 cloves garlic, pressed</div><br /><br />Steps:</div><div> </div><div>1. Grate the cheeses.<br /></div><img id="BLOGGER_PHOTO_ID_5459362504068470722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPunenjh65Gi_eIhrdqQkTiixDiJJ_ZFQoJdVtiB352AJZ4QbwUDNHbu3uCfjAOjsn7QiTruJObBB1-WLoWzlAdA-5pUGPcI6PvWdU-4tOTUqi-4ujRjailtmUiQNfqpPU2WIIZuKWh37Y/s320/039.JPG" border="0" />2. Cut up green onions.</div><div><img id="BLOGGER_PHOTO_ID_5459362521244443138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjEbNsod0EZZQFnh35K2Us7YmaMAa16YoZyDGvgsEukGUa7P9MIQOCQi1nfpwmLIOKYvIbNlXVa0Z-O7BH_vYt3wHESMUUEI8F7UwHGOyBX2Sc1TFvWNygyHxF7Ua2rIMwc7hkxJQxTGE7/s320/040.JPG" border="0" /><br />3. Mix mayo, cheeses and green onions. Add a dash of salt.<br /><img id="BLOGGER_PHOTO_ID_5459362541242432578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirClLOaQtaIQ2tgqkuR7mIl5eAlioIyXOFpSTovgqssOfWJgA1Wyo-1ij-wNVAYknc_JgOlAJQbF25C9d8kM2FfgzdBlb2aDniXFo2SvVm8gvw0yUuMEBSZlNhLynULXi1FBsthBNGRAnH/s320/042.JPG" border="0" /><br />4. Melt garlic and butter together.<br /><div></div><img id="BLOGGER_PHOTO_ID_5459362546782934434" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5zLmJp4xXUhRDPPv9b6jy1j2gZeaBVhhCOn7VD-2cXnyla6Yiu3golRHSyTNutgZR3-OrjjZziinVgMlWmQrSbheAGGM-VoiEL_6kMQ1rIqlBoehNS6Tk8OhwOwILaI2Ae7PD-vVcoDQd/s320/046.JPG" border="0" /></div><div>5. Cut loaf of bread in half and then cut each half into half lengthwise. Brush each half with melted butter and garlic. Spread cheese mixture onto bread.</div><div><img id="BLOGGER_PHOTO_ID_5459362707862768498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPxh8f1igZ7DRA5z-syplka_X6zEJUMLuFdg8mikQx9L_GyH490aMhAyXu9gsfVkM6CrthPZfdeXRB-fgbTz8MyaPbHExmPBWP2LDKk69suajNwuPnb6xpMC4SkPiM79TZtTDjJTsXNJ9w/s320/047.JPG" border="0" />6. Bake at 425 until cheese is melted and bubbly, about 10 minutes. Slice and serve.<br /><br /><br /><br /><br /><br /><br /></div><div></div></div></div></div></div>Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com1tag:blogger.com,1999:blog-6585532471762861773.post-84483424627284973222010-04-11T16:40:00.006-05:002010-04-12T17:42:36.876-05:00Spaghetti and Cheesy Garlic Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVGX0gnn1k6qpzhqG9ZRuD58qOFxamhGRVJQEMyer8Y5c-1JBy8lViT0h-vJwvhpNE1PR1ARRgrlf3n4Jdc_1mWXocD-yE7ahDoFbZbEysBDG2LOTUHufOvhTOlyCUunC87kEWQNVzomG/s1600/051.JPG"><img id="BLOGGER_PHOTO_ID_5458998698728528402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVGX0gnn1k6qpzhqG9ZRuD58qOFxamhGRVJQEMyer8Y5c-1JBy8lViT0h-vJwvhpNE1PR1ARRgrlf3n4Jdc_1mWXocD-yE7ahDoFbZbEysBDG2LOTUHufOvhTOlyCUunC87kEWQNVzomG/s400/051.JPG" border="0" /></a>I'll be honest with you...I cheat on my spaghetti...A LOT!!! I don't make it from scratch and have found a combination that I like well enough, so I don't feel like I need to put in the extra time and effort to make it from scratch! I can have my spaghetti ready in less than 30 minutes! However, I do a few things different from the norm, so I thought I would share those with you!<br /><br /><br />Ingredients:<br /><br /><br />8 oz thin spaghetti or angel hair pasta<br />1 pkg McCormick's Thick & Zesty Spaghetti Sauce mix<br />1 cup water<br />1 8 oz can tomato sauce<br />1 Tbsp butter<br />1/2 - 1 lb ground beef<br />Parmesan cheese (optional)<br /><br /><img id="BLOGGER_PHOTO_ID_5458998512115599170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNUIgViv2GxWDQXesI5o_KvEU5W3d_351xdMUBH3k_a7prLX6GzwyESif9ib9lFPa_eTgy4lBlOtvFIAo6k-EgqCt7OjhrDIp6nJORLbmG25WmyqQzbOvZXN32pgdr3udoYQVaJB4AkG9X/s320/044.JPG" border="0" /><br /><br />1. Cook noodles according to package directions. Drain.<br /><br /><img id="BLOGGER_PHOTO_ID_5458998509088283154" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfu4uKfEAxh_CGPSyp7F_VHq8RyKE4aa8SkzF3GUUwmFzUQjF1KFG919bQpicbJYukojLUjb3BuHRZ6DXLF5tfaa2VvqhR6ZnTzVFzQW7dc2cwbkxZ_RDEfu96L9HlAnC3fEhB-DR1Fhh3/s320/043.JPG" border="0" /><br /><br />2. While noodles are cooking, brown ground beef. I use my micro cooker from Pampered Chef. I can cook a pound of ground beef in 5-6 minutes, without changing the taste or texture of it! When beef is brown, drain grease.<br /><img id="BLOGGER_PHOTO_ID_5458998529504857650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAi-nXpUE5TFEYGbifzU7pfjKXqvhaMYoWYMoCdYpBl3XTnCsxsjPJM4WY3DItbmtJp1mvXYroYf7ebY5xKQz82Lh2Pyw4LG8Deckc6xTnit378Th4m1ZZkS6xGxneG26m486taSwQa1Ik/s320/049.JPG" border="0" /><br /><br />3. Stir together sauce mix, water, tomato sauce and butter.<br /><img id="BLOGGER_PHOTO_ID_5458998524931514162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExeXa3k_ilLFqZTuJ_4s8ZGQMFNxuaKNvHYLLfnV8VtGyGbe3b8YJ4G2k-j4_7hN614-Lioli9seDyxGQmRdAC5iorVACbXn6HmDqLTb7ei-bmOK7nbty9qeEb1xfhA-965bKATcRPF1m/s320/045.JPG" border="0" /><br /><br />4. Add ground beef and bring mixture to a boil. Cover and reduce heat and simmer 10 minutes, stirring occassionally. <img id="BLOGGER_PHOTO_ID_5458998542930524706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifUvmU3r2hL8NAZGyjCzqMgiWK2477wUQXzgNKUT1790SGRezYN29PQCpEOknRnK03TyckXFqWsQ_9axn72PEpBW7i6o5thR17A27BLRIxPYEyvfXJwLWvTBhPHt7qEFVfJ1xWxixYC4HJ/s320/050.JPG" border="0" /><br />5. Serve over cooked noodles and sprinkle with Parmesan cheese, if desired. <div></div><div>Find recipe for Cheesy Garlic Bread <a href="http://sportsmomcooks.blogspot.com/2010/04/cheesy-garlic-bread.html">here</a>!<br /><br /><div><div><div><div><div></div></div></div></div></div></div>Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com0tag:blogger.com,1999:blog-6585532471762861773.post-79704184885583428072010-03-30T13:23:00.013-05:002010-03-30T14:35:42.650-05:00Mile High Mexican PieThis recipe was created by my cousin, <a href="http://mollieskitchen.blogspot.com/">Mollie</a>. I made a few changes and will note them accordingly!<br /><br />Ingredients:<br /><br />2 lbs ground beef (Mollie uses deer meat...a benefit of having a husband that hunts!)<br />2-3 cups of freshly shredded cheddar cheese (see my <a href="http://sportsmomcooks.blogspot.com/2010/02/note-about-cheese.html">note about cheese</a>)<br />3 burrito sized Tortillas (Mollie uses wheat tortillas)<br />1 can of rotel (or diced tomatoes & green chilies)<br />1 package taco seasoning<br />1 can of whole kernel corn, drained<br />1 can of Red kidney beans, drained<br />1 small box of Velveeta (Mollie uses a small jar of cheese queso)<br /><br />sour cream, optional<br /><div><br /></div><div></div><div><br />Steps:<br /></div><div>1. Brown beef in a skillet. I use the <a href="http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=251&words=micro">micro cooker from Pampered Chef</a>. Drain.</div><div><br /></div><p><img id="BLOGGER_PHOTO_ID_5454498833966062994" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixtxoKUqgAW-zqpkOKVRWpU_DwdawioDhlYx-MoJPRqmkLloKra44YmSwtHZN_yTMQo7ihEpuG71ojUzMzhw3Ii-6IOibD_8TPOZi-Ngg0jB2r-fQM3BGMVTJPlPmbOUqA5a7SPXeHcPsF/s320/049.JPG" border="0" />2. Melt Velveeta in a microwave safe bowl and add cooked beef and taco seasoning.</p><div><br /></div><p><img id="BLOGGER_PHOTO_ID_5454499484413279730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSZGID5y4D8tlLoNy5UL0Fw9rps1SvNaNvU5Z2zJiaR6V8gC7q5r2fiycUSTRDpXHnYkR54edj7SaTlZyIgiy4MNiSvqIBf7tkUHln2zfJmRs6QHv7Q7viAr2QUJZeQ8ZCTWzmsgy7gCMC/s320/031.JPG" border="0" />3. In a separate bowl, combine corn, beans and rotel.</p><img id="BLOGGER_PHOTO_ID_5454499876121860498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlqMUriqxIJDN9on0CR35qDuXKbMlYBX7rcLni3N97eMMam-j1EOT17iyuT-9jTPMIfijTvd5wiY9Bo26Y42T5uhZ7wN1ITV5fZ5Vv2l-lWkh6pl3iTMKoYwXNSCwta9YCn_hCr8dkRgPk/s320/029.JPG" border="0" /><br /><p>4. Lay a tortilla in the bottom of a round dish.<br /></p><img id="BLOGGER_PHOTO_ID_5454500324370543138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_1Lo0KIflx3_P_jvcBI1bvJserb6krLkRadUuEBBedJqzJFUQdK8q2yUARF5GRmRKSl0BoOGPMcsEEYffpsebeJr6hbjHdK_FrRG9WZ1zyMSikG86g9tpKY4MJgEpZndja4tpzh_wD_G/s320/032.JPG" border="0" />5. Layer meat mixture, veggie mixture and sprinkle a layer of shredded cheese on top.<img id="BLOGGER_PHOTO_ID_5454500923898035890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqmLWcC5kk9TRrz3dBWBhlwv8D4JjZivKSksMYbxqeRRCXH5QUxaCHD8Kx-_1nwqK1a9Y7AQBYRf4uX6007j5_aNSFeXZPckh9K3lopR3EJnejyhfD_alM7Gq-CI3isrVogkxZmUTDdwKD/s320/033.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5454500933620864130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN2yA8O7VL5rXEhRkeRwv_CRkB4Ntjs0Hjk3ESolz9XwBxR2VkrCTd1ojgpYyFrwrGKcX7aQ86-fFNKs2M38ytnnh4_tNZCWjUNzaxhxCXYXdeIXzGOqy4TXzSF7cjm3bYOtuF-fDxcAwG/s320/034.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5454500939126954946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1V7dVaCU1YzNpXhc7-xW5bKsYy5X2m3iakfeJZVRHXSZ6h1SHbLXFDuDc1SawO3PZAiyHyuLQwtL5I1BJ9OpmXKMpWj4YaanbEhjuudyFWJNp72czu5AciR7OjRGBJ0-NfZo2ls__V0ar/s320/035.JPG" border="0" /><br />6. Repeat layers and sprinkle remaining cheese on top.<br /><img id="BLOGGER_PHOTO_ID_5454503115304422370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOR5qXv5FNILgmXdmF_Vh12_SE-z9-YItbcFHjOKvppq3arldSAzfqc_zhd0Q8pNMX72IYLMSD39JdIzpXHhfAwPq-_o5BpxdpI0BszAlZrLQ1Wzmua-iceB2Tq4GQqp30aAZeC-hd2ffj/s320/038.JPG" border="0" />7. Bake at 350 degrees for 45 minutes or until top tortilla is crisp and cheese is melted. Serve with sour cream, if desired.<br /><div><p></p></div>Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com0tag:blogger.com,1999:blog-6585532471762861773.post-81811135697238846372010-03-30T13:19:00.005-05:002010-04-11T17:11:47.315-05:00Meal Plan for week of 3/8Tried a couple of recipes from my cousin <a href="http://mollieskitchen.blogspot.com/">Mollie's blog</a>! It's so awesome having friends and family that blog, too...always new things to try out!<br /><br />Monday ~ <a href="http://sportsmomcooks.blogspot.com/2010/03/mile-high-mexican-pie.html">Mile High Mexican Pie</a><br />Tuesday ~ <a href="http://sportsmomcooks.blogspot.com/2010/04/spaghetti-and-cheesy-garlic-bread.html">Spaghetti</a>, Salad and Garlic Bread<br />Wednesday ~ Jambalaya, corn on the cob, red potatoes<br />Thursday ~ Pigs in Blankets and Onion StringsKimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com0tag:blogger.com,1999:blog-6585532471762861773.post-57564586476022010602010-03-28T13:44:00.016-05:002010-03-28T14:40:00.624-05:00Creamy Rosemary Potatoes<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWqZfgY4SWXjzN0gcY5ap35NFJ1nHdqWaVzbojDYhgitL6Uqc4g2t4iiQuFxffgOLc289Yolbc0mHw_I8ebz3btruw-io8SxP476ChsRud8A7EU0iOJ42q_Fqlac1doDwyvQKwTUNGu6U/s1600/020.JPG"><img id="BLOGGER_PHOTO_ID_5453757708074470162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzWqZfgY4SWXjzN0gcY5ap35NFJ1nHdqWaVzbojDYhgitL6Uqc4g2t4iiQuFxffgOLc289Yolbc0mHw_I8ebz3btruw-io8SxP476ChsRud8A7EU0iOJ42q_Fqlac1doDwyvQKwTUNGu6U/s400/020.JPG" border="0" /></a> This is also a recipe from <a href="http://thepioneerwoman.com/">Ree Drummond - The Pioneer Woman</a>. I can't help myself! I love her! But, after this one, I will be taking a break from her cookbook for a few weeks! This recipe was relatively easy and a great side for just about any meat dish. I did cut this recipe in half and it was plenty! I am listing the recipe as I made it, so adjust accordingly!<br /><br /><br /><div></div><div>Ingredients: </div><br /><div></div><br /><div></div><img id="BLOGGER_PHOTO_ID_5453768102718438738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnVRwQdTkg-nnCpvZAdExBkLB_dm_9Ci8s5VRl07gkPkP9LFrgcrZndRCztecOolLjJ-sRM24dxBXcg8JqigJegXPOKBZb80uf5RhiW9pTXcrztB_CemKs1WQW4iKG93O04ESeOGfNL318/s320/002.JPG" border="0" /><br /><div>2 Tbsp butter</div><div>1/2 c half-and-half</div><div>1/2 c heavy cream</div><div>2-3 medium russet potatoes</div><div>2 garlic cloves</div><div>1/2 medium onion<br />4 oz cream cheese</div><div>1/4 to 1/2 tsp salt, to taste</div><div>black pepper, to taste</div><div>1 tsp dried rosemary</div><div>1 -2 green onions</div><div>1/2 c grated Parmesan cheese<br />1 tsp dried chives<br /><br /></div><br /><div>Steps:<br /></div><br /><div>1. Preheat oven to 350. Grease bottom of a pan, approximately 8" x 8" size. Combine the half-and-half and the cream.<br /><br />2. Slice the potatoes very thinly. I recommend using a mandoline, so that your slices will be even, but if you don't have a mandoline, a sharp knife will work fine.<br /><img id="BLOGGER_PHOTO_ID_5453761367846713586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt_VxUuT7-sdsK_OIkl0rbF37iDih6hcujryn6snzafscBsl0ELqLZvHX4XXP0TvQKd38Su86Agum062vTkL5ZEp_or21CU-CdQ9Jmv3ZZfS6bvvrUgbrp1OC4t6LWoPa-hgxTXdN3AaSb/s320/003.JPG" border="0" /></div><p>3. Place the potatoes in a large bowl and drizzle with half of the half-and-half/cream mixture and set aside.<img id="BLOGGER_PHOTO_ID_5453771277487226450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD8BVniQFBAfZVWWUoTNrWv-EF0u1qlDUgqA9hjm5tEOWElI8ypzPJxx-zXs02seSdVV6vFUo6wn2JAy1DGJy2HbC4odYHRXMHutmsVLDh7gK2eIkL2TS7fyiCWSYeQcUyiKW2tuLRfWiM/s320/005.JPG" border="0" /></p><div>4. In a large skillet over medium-low heat, melt the butter. Add the garlic and onion and cook until translucent, stirring occassionally, about 4 minutes.</div><img id="BLOGGER_PHOTO_ID_5453763032065436034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTCZSdRKQlOt-OqffutDDhigma2yqmQtPtITH8iEvz5ZkJ7rXnH6uXvqivVZKdIL2dtM_OS5KRWP1Sb-mWylyPm9Elp4owk4QS1vojEYJb-RpEP551VYRBceuRg9DhuAtOsaW-LT8iKtt/s320/006.JPG" border="0" />5. Cut the cream cheese into cubes and add to the skillet, stirring constantly. Continue stirring until the mixture is smooth and combined, about 3 minutes. Pour in remaining half-and-half/cream mixture and stir to combine. Add salt and pepper and stir. Adjust the seasonings as necessary. Add the rosemary and green onion and stir to combine. Finally, add 1/4 c of the grated Parmesan and stir. (Lots of stirring going on here!)<br /><img id="BLOGGER_PHOTO_ID_5453764284154946242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOUEXgLRnal2qoIaIVyisrw6CjOjGBuUn5ttk6ZoElUE8aHxbRQ_k1NcNll7RWl71wPdgp09h7Pg5x3EUl-9X3tDqCH2ddwHxUHt9vHVmINwpsPuM-WMP9GLe9c0zx8mrbV7mh-yi-1Ym1/s320/008.JPG" border="0" />6. Pour the cream-soaked potatoes into the baking dish.<img id="BLOGGER_PHOTO_ID_5453764692556834706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgixaR38lz2njWAZfKPHfa2iMPRAqoHUrtrmVZvOug4Lzhs-CDZhi_rvIXjF1kf5mUwM8rqsDePI0JXeurKZyEaKiCzlRz7ajR1lJ0kSAML8BcjL_h_oc8bVinxVmT2fdVt5zACZlCs3H5X/s320/010.JPG" border="0" /><br /><p>7. Pour the cream cheese mixture over the top. Sprinkle the remaining Parmesan over the top.</p><img id="BLOGGER_PHOTO_ID_5453765316929131298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPi-YkCULWDbTlArUPiCpvn15PpnqLf9a_Tv9-O1YpVdIU7cA3vEzGbFT99wnIVpe1pWvEVu1SDE3LC8wEzwapZlpPrQGV4sWMNE5xOjOGQ1XrtR1XgiLsncXMHLdBQEnqJ_vqcdkacyy/s320/011.JPG" border="0" />8. Bake for at least 1 hour, or until golden brown and bubbly. Remove from oven and let stand 10 minutes. Sprinkle with chives and serve.</div>Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com0tag:blogger.com,1999:blog-6585532471762861773.post-79330087449814993652010-03-27T14:48:00.000-05:002010-03-27T14:57:38.076-05:00Cube Steak SandwichAnother <a href="http://thepioneerwoman.com/">Ree Drummond ~ Pioneer Woman</a> recipe! She calls it Marlboro Man's Favorite Sandwich (named after her nickname for her husband!)<br /><div></div><br /><div>I'll be honest with you...I've made this twice and I'm still working on perfecting it. Don't get me wrong...it is good! But I still think there is more goodness to be found in it! I am writing the recipe to include the changes that I am going to make the next go 'round!<br /></div><br /><div>Another warning...this recipe is NOT low fat...it's got lots of butter in it! Use the REAL stuff...it really does make a difference! This recipe will make about 4 sandwiches.<br /><br />Ingredients:<br /></div><div>1 small to medium onion</div><div>3 Tbsp butter, divided, plus softened butter for rolls</div><div>1 - 1 1/2 lbs cube steak</div><div>seasoned salt</div><div>lemon pepper</div><div>black pepper</div><div>1/4 c Worcestershire sauce</div><div>Tabasco sauce</div><div>deli rolls<br /><br /></div><br /><div>Steps:<br /></div><br /><div>1. Melt 1 Tbsp butter in skillet over medium heat.<br /></div><br /><div>2. Slice the onions. Add the onion to the melted butter and cook over medium-low heat, stirring occassionally, until it is soft and light brown, 5-7 minutes. Remove the onion from the pan and set aside.</div><img id="BLOGGER_PHOTO_ID_5450841839219307650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPkG3wnDjahVhqNH6LI7W67ZOXYA1kXKtL70feEpUPXLx4sWZP6RcDBADuLPuif1_r7nAqTpLKh-7o4ndJCW_ozBNMTn9P1NATJ3xYvAa-3vN1X4OvGvwIZJwpf47LxAXn7Uvl16I-7N5n/s320/013.JPG" border="0" /><br /><div></div>2. Cut cube steak against the grain into 1-inch strips. Season the cube steak liberally with seasoned salt, lemon pepper and black pepper.<br /><img id="BLOGGER_PHOTO_ID_5453370308436936642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVR7RAy_aNdcN6XUYRFXUY1i0ZUd63ol8n26f1aH3WMozCKBpz53LFeMVXQwaZPVclyGdooWZALcp1-VsuGiiY30-BHaihWJsIu-nI3DFS235gZf686rwBFMek-IBJXfQt19ISkV-6uiSF/s320/014.JPG" border="0" /><br />3. Add 1 Tbsp butter to the same skillet in which you cooked the onion. Turn the heat to high. Let the butter begin to turn brown, about 2 minutes. You want the skillet to be hot!<br /><br /><br />4. Add enough meat to the hot skillet to form a single layer. Don't stir. Let it sit for about a minute, or long enough for one side to turn brown. Then, flip the meat over and cook for another minute. Meat is cooked through when the juices run clear. Remove from skillet and set aside. Repeat until all the meat is cooked.<br /><img id="BLOGGER_PHOTO_ID_5453375962554913138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5RfrvbkdpxmWy-YUJiZxeqqhkAwzkQ1liyugwbeO5WnsB9whvS9XpP96DUJNo85DXFmRNaL9qANFD1dhyqCJWOmGxhnql9z3iL-AkLLtSCJ61R-fBXLpaTFYPfYK-U9mtTjCCn-5bSyt/s320/016.JPG" border="0" /> 5. Return all the meat to the skillet and add the cooked onion. Pour in Worcestershire sauce and several dashes of Tabasco, according to your taste, and another Tbsp of butter. Simmer over low heat for about 5 minutes to thoroughly warm.<br /><img id="BLOGGER_PHOTO_ID_5453373325220428018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_3RzAD0sSBCtS1JSEbqYD8xmVb0zsz99TzcX9IHqbNaYQQxD_1hZqiX2hJSLa9Eu6hbeIqjlYZ2F4WZR-aXa7Nne82Aa_nWYvOawukqZwAOBMy9mxaevSwC5RH4964SQelGqYRpgEszxs/s320/019.JPG" border="0" /><br /><br />6. Cut rolls in half lengthwise. Spread generously with butter and either brown on a griddle or skillet, or stick them under the broiler.<br /><img id="BLOGGER_PHOTO_ID_5453373677484872914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_b7fgda9OT1m0SKxfJekPdi0XtlF5oP3Amg6r-O0r4Xc_0GRC0Fq9nXn964Sw23raOcGTnskcZfZgp1wbePICzJ3WCpa4TB6kDQoxGLAGUYZ_yJsJNn_eXuEwoB-BKoLH7C8SRv3c6SJO/s320/021.JPG" border="0" />7. Place the rolls face up on a plate, then place the meat mixture on the bottom half. Spoon some of the pan juices over the top. Top with other half of roll.<br /><br /><br /><br />Some variations:<br /><br /><br />*Saute sliced mushrooms with the onions<br /><br />*Try different seasonings on the meat<br /><br />*Add a little sherry to the meat mixture<br /><br />*Melt a slice of mozzarella cheese on top of the meatKimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com0tag:blogger.com,1999:blog-6585532471762861773.post-6710242055405759942010-03-25T23:33:00.002-05:002010-03-26T00:03:56.489-05:00Blue Cheese DressingThere are very few bottled salad dressings that I like, so I prefer to make my own! We eat a lot of salads, so I am always looking for new and different ways to make salad, to shake it up a bit!<br /><br />I made a salad last night with chopped iceberg lettuce, REAL bacon bits, french fried onions and this dressing...so good! This would also make a great dip for buffalo wings, veggies, etc! You won't believe how easy it is!<br /><br />Ingredients:<br /><br />1 cup mayonnaise<br />1 tsp onion powder<br />1/2 tsp garlic powder<br />1/2 cup sour cream<br />1 Tbsp distilled white vinegar<br />1 cup blue cheese crumbles (less if you don't want it chunky)<br />salt and pepper to taste<br /><br />Directions:<br /><br />In a small mixing bowl, combine all ingredients. Cover, and refrigerate for at least one hour before serving.<br /><br />HOW EASY IS THAT?????Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com1tag:blogger.com,1999:blog-6585532471762861773.post-88800226715520260142010-03-20T13:15:00.010-05:002010-03-20T13:45:38.183-05:00Creamy One-Pot Pasta<div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8t0fa0iQLXRppWXgCa0An0uHWvX7-y6y527lCfo48WPzgIx0nUStu3cU508kzlF0BIvCWjMWOSllqyqX_Byebe_5BgFwz0hU35-4pFvi74vfQdFXEA83KZwKOPZOJQFxUx3P7aE-C3X_g/s1600-h/018.JPG"><img id="BLOGGER_PHOTO_ID_5450781558408039906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8t0fa0iQLXRppWXgCa0An0uHWvX7-y6y527lCfo48WPzgIx0nUStu3cU508kzlF0BIvCWjMWOSllqyqX_Byebe_5BgFwz0hU35-4pFvi74vfQdFXEA83KZwKOPZOJQFxUx3P7aE-C3X_g/s400/018.JPG" border="0" /></a> This is another Pampered Chef recipe. I made it at a lot of my shows and it always got rave reviews. It is very versatile, so you can add and take out whatever you don't like. As always, I have modified this recipe to my preferences! The recipe makes 6-8 servings.</div><br /><div>Ingredients:<br /></div><div>4 garlic cloves, pressed</div><div>1 jar (7 oz) sun-dried tomatoes in oil, undrained</div><div>3 cans (14.5 oz each) chicken broth</div><div>1 lb uncooked penne pasta</div><div>2 cups broccoli (fresh or frozen)</div><div>2 medium carrots, julienned OR 2 handfuls of matchstix carrots</div><div>8 oz cream cheese</div><div>1/4 tsp salt</div><div>1/2 tsp ground black pepper</div><div>Grated fresh Parmesan cheese</div><div>dried basil leaves (optional)<br /></div><div>Steps:<br /></div><div>1. Pour 1 Tbsp of the oil from the sun-dried tomatoes into an 8-qt stock pot. Add garlic. Cook over medium heat 2-3 minutes or until garlic is golden brown, stirring occassionally. </div><br /><p><img id="BLOGGER_PHOTO_ID_5450783002950355506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirAU2Yod59fxZqitFt1Y3kWR49H6tGs1MLbpj18ugbANQKG1ru4J2arbnb197My9sel5kwRVlZSrczU3K2Nb1aftbS9kDx0ez5JycvKBI1MYxgdUerKKveZQWcUpK83qZtIq4E6ObQBqF1/s320/011.JPG" border="0" /> 2. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Add pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occassionally.</p><p>3. While pasta is cooking, put broccoli and carrots in a microwave safe bowl and microwave for 2 minutes. This starts the cooking process so that they vegetables are not crunchy. Drain the sun-dried tomatoes; pat dry and add to bowl with cooked broccoli and carrots. Here's a picture of the carrots and tomatoes that I buy. If you don't buy julienne cut tomatoes, you will need to slice them into thin strips.</p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgADTbqOj8EJuPBeOO9BxXzAierW56Z2IBwzMruCHBp4BMXR6sXv0Nma3eEh1uEPU7rffcu6DIxwRnFOruPoHRiQ8Cc80dCNIeEO3-cWFPAavRtX3toeemW40mYAU3ad0vJHD9FZ6W_6Rjn/s1600-h/036.JPG"><img id="BLOGGER_PHOTO_ID_5450784829423887202" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgADTbqOj8EJuPBeOO9BxXzAierW56Z2IBwzMruCHBp4BMXR6sXv0Nma3eEh1uEPU7rffcu6DIxwRnFOruPoHRiQ8Cc80dCNIeEO3-cWFPAavRtX3toeemW40mYAU3ad0vJHD9FZ6W_6Rjn/s320/036.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5SiLTZHw5-zQxK7dTSZFw5dxN4POnaJG22tCJ5a2tn8ML4IaB9eRrVoAg5aK3gaD_dpLMu5ScV2qgxTxuh_uCEdiJdsJ6A4bV9Hjw-y-5QvwEg3YpPB_oa5DRiQzg2T1J89j1XgeA1qj/s1600-h/013.JPG"><img id="BLOGGER_PHOTO_ID_5450784977964831506" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5SiLTZHw5-zQxK7dTSZFw5dxN4POnaJG22tCJ5a2tn8ML4IaB9eRrVoAg5aK3gaD_dpLMu5ScV2qgxTxuh_uCEdiJdsJ6A4bV9Hjw-y-5QvwEg3YpPB_oa5DRiQzg2T1J89j1XgeA1qj/s320/013.JPG" border="0" /></a></p><br /><br /><br /><br /><br /><div></div><br /><br /><br /><div></div><br /><br /><br /><div></div><br /><br /><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>4. Cut cream cheese into cubes. Add vegetables, cream cheese, salt and pepper to pasta. If you want a little spice, throw in some cayenne pepper, too! Stir until cream cheese is melted and fully incorporated. </div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUi5Yj-loMrLXd3qqfiN7gzhyphenhyphenFAAgcQLyUqEcNnTMG1R-xqYoD-7x714S2Tw1wJZtBNglPNzopQzuFMp8exBuNHusAMZFM1R8bVjmI23eqH83dZ9-UYDR3g4zHZ8xFwNioGqyrQHcAmlch/s1600-h/015.JPG"><img id="BLOGGER_PHOTO_ID_5450786153948873906" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUi5Yj-loMrLXd3qqfiN7gzhyphenhyphenFAAgcQLyUqEcNnTMG1R-xqYoD-7x714S2Tw1wJZtBNglPNzopQzuFMp8exBuNHusAMZFM1R8bVjmI23eqH83dZ9-UYDR3g4zHZ8xFwNioGqyrQHcAmlch/s320/015.JPG" border="0" /></a></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUi5Yj-loMrLXd3qqfiN7gzhyphenhyphenFAAgcQLyUqEcNnTMG1R-xqYoD-7x714S2Tw1wJZtBNglPNzopQzuFMp8exBuNHusAMZFM1R8bVjmI23eqH83dZ9-UYDR3g4zHZ8xFwNioGqyrQHcAmlch/s1600-h/015.JPG"></a></div><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNo-u-kqaJJxr2NpqhJQmDofUUivL5tjFz4kHp5bvo00Miu1ExPaFKEx_MAdznzX1IkDFv8vWl3MFOGf3DWoCT4fx7EW13j06q1skgqwNf4cQ7bmej7kghJ_IuQQuZ1W9hYwBXovsX95Ci/s1600-h/016.JPG"><img id="BLOGGER_PHOTO_ID_5450786333006601794" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNo-u-kqaJJxr2NpqhJQmDofUUivL5tjFz4kHp5bvo00Miu1ExPaFKEx_MAdznzX1IkDFv8vWl3MFOGf3DWoCT4fx7EW13j06q1skgqwNf4cQ7bmej7kghJ_IuQQuZ1W9hYwBXovsX95Ci/s320/016.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUi5Yj-loMrLXd3qqfiN7gzhyphenhyphenFAAgcQLyUqEcNnTMG1R-xqYoD-7x714S2Tw1wJZtBNglPNzopQzuFMp8exBuNHusAMZFM1R8bVjmI23eqH83dZ9-UYDR3g4zHZ8xFwNioGqyrQHcAmlch/s1600-h/015.JPG"></a></div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div>5. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender. Top with Parmesan cheese and basil, if desired.</div><br /><div></div><br /><div>6. For a heartier version of this recipe, you can add grilled turkey, Italian sausage or sliced grilled chicken breasts to pasta. </div></div></div>Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com1tag:blogger.com,1999:blog-6585532471762861773.post-68660461823559699782010-03-16T12:09:00.005-05:002010-03-16T12:38:59.225-05:00Steamed Artichokes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpcAvoitNBZH9YZzT0p5CY-Vuud8zUBSDBXhczkQFXcLChuWevS2HyXM2wPPIrtp5nD6Db1uVJRtmAXCtgsxHlkD3fPVTaxdkpzp6DsK7VG1t0s6HfyndMsxSHOFA96uX30RKzka8A_uc/s1600-h/1010.jpg"><img id="BLOGGER_PHOTO_ID_5449280715412565314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 345px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpcAvoitNBZH9YZzT0p5CY-Vuud8zUBSDBXhczkQFXcLChuWevS2HyXM2wPPIrtp5nD6Db1uVJRtmAXCtgsxHlkD3fPVTaxdkpzp6DsK7VG1t0s6HfyndMsxSHOFA96uX30RKzka8A_uc/s400/1010.jpg" border="0" /></a><br />Artichokes are misunderstood...mostly because people don't know what to do with them! They are easy to cook and easy to eat and have TONS of health benefits! Give 'em a try!<br /><br />Ingredients:<br /><br />2 whole artichokes (1 per person...if you are feeding more, adjust accordingly!)<br />water<br />butter<br />salt<br /><br />Steps:<br /><br />1. I use a stock pot with a steamer insert. Fill the pan with just enough water to cover the bottom. Bring to a full boil over high heat.<br /><br />2. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Some people also trim the thorns, but it is not necessary. They will soften as the artichoke cooks and pose no threat to the person eating the artichoke.<br /><br />3. When water is boiling, place steamer insert into pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender. They are tender when a knife is inserted easily into the stem.<br /><br />How to eat the artichoke:<br /><br />Pull off petals one at a time and dip into melted butter. Sprinkle a little salt on it, if desired. Place in mouth, fleshy side down and pull through teeth to remove flesh. Discard petal. I usually keep a bowl on the table for petals to be discarded in.<br /><br />Continue until you get to the fuzzy part, which is called the "choke"...I stop here, but you can scrape out and discard the choke (don't eat it!) and underneath is the "heart", which can be cut into pieces and also dipped into the butter.<br /><br />Try them and let me know how you like them! Feel free to comment me if you have any questions!Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com1tag:blogger.com,1999:blog-6585532471762861773.post-91376513097372158562010-03-15T23:17:00.012-05:002010-03-15T23:57:08.878-05:00Bacon Wrapped Scallops<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKeW6A9WtII7d8EgxORDM5GRLNhEKbZVwxgNipwfpKOCUNOQi8wQMmioxqW7ovqkDyn1GUmwazbQxK9_Z3kCEG-P0K_hvr0sUc_8J0fvtWYJhUEBXeUdhyphenhyphentB-Hi9wFL-qsk_1eP1KR-N0y/s1600-h/010.JPG"><img id="BLOGGER_PHOTO_ID_5449083795849611314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKeW6A9WtII7d8EgxORDM5GRLNhEKbZVwxgNipwfpKOCUNOQi8wQMmioxqW7ovqkDyn1GUmwazbQxK9_Z3kCEG-P0K_hvr0sUc_8J0fvtWYJhUEBXeUdhyphenhyphentB-Hi9wFL-qsk_1eP1KR-N0y/s400/010.JPG" border="0" /></a><br />Don't be afraid...scallops can be a little intimidating, but they are yummy! This meal is TOO EASY to not at least try! This recipe feeds two people, so adjust accordingly!<br /><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsBSfa6OkEYABsAuBiO6AvlWUs_kgZylHBKubNCwBzoKUuuiOoqb6P83gALlLYBv9k0ylO-LpQNKKVetUhxQ07baTzfee6xloU7bw1TD64668COkuGPbPe435qH4cgiBrnKBPlqOzN30bI/s1600-h/006.JPG"><img id="BLOGGER_PHOTO_ID_5449084479740962738" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsBSfa6OkEYABsAuBiO6AvlWUs_kgZylHBKubNCwBzoKUuuiOoqb6P83gALlLYBv9k0ylO-LpQNKKVetUhxQ07baTzfee6xloU7bw1TD64668COkuGPbPe435qH4cgiBrnKBPlqOzN30bI/s200/006.JPG" border="0" /></a>Ingredients:<br /></div><div>6 slices bacon (I prefer Wright's ~ it is thick and doesn't shrink up!) </div><div>12 sea scallops</div><div>garlic salt, to taste</div><div>juice of one large lemon</div><br /><div></div><div> </div><div>Directions:</div><br /><div>1. Preheat oven to 350.</div><div><br />2. Cut bacon slices in half and place a scallop on a half of a slice of bacon.</div><img id="BLOGGER_PHOTO_ID_5449085401572276850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNWXNlcvCopThPLq_AWYK8QwWEqOa1e15v7pKqXMcjrBb2O4-4gwLGcYd0Lr22piLHQawyrzv-dBE2g6LD5lzbSEuZ4qjG_3cSr_1cOVrO1KnOWvoEdB3KVcgGcN2X2WpofLaXfvYAyNp/s200/002.JPG" border="0" />3. Sprinkle scallop with garlic salt.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSzh27bPcCsAs5_L3QRAk2wUrYHHbl_fEreZvQ7bvbyE2IZhGZ-Lg0buui9DtsJenL2sGi6bi4QGVJLxldRVy-b7CU5afxPoQ-DY6tmPLNHJsZw8Lh5U-07HRyHiOO2DwBpMqoQLo-qFBA/s1600-h/003.JPG"><img id="BLOGGER_PHOTO_ID_5449085973562329234" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSzh27bPcCsAs5_L3QRAk2wUrYHHbl_fEreZvQ7bvbyE2IZhGZ-Lg0buui9DtsJenL2sGi6bi4QGVJLxldRVy-b7CU5afxPoQ-DY6tmPLNHJsZw8Lh5U-07HRyHiOO2DwBpMqoQLo-qFBA/s200/003.JPG" border="0" /></a><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-sPMa8fxjnErUBzQUTWMCjNAnLzPyVpdQR4J3mXatLPQ2XkFVwd2lQX9xW8wsiJdw-iWmG6teWUtaKaCxC-c_1C78PHTI9iy4Vz4n40L0BsBXp0_nfpdSd449426cDrasSlxRf8HLlNQ/s1600-h/004.JPG"></a><img id="BLOGGER_PHOTO_ID_5449086261524508642" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiArMuaK15klHgKgfG1ISZb6DuyrFzC9S9kF-sPg8LSDfT-20xwePqJiOv2rcYaFS6ioMcm2OeifdgujMGZqG53FKOBT4tiibmZ3abejX-9L6ZrdBnx0uLYhCmEduw2t_5u3e9sUka-Zqvm/s200/004.JPG" border="0" />4. Wrap bacon around the scallop and secure with a toothpick.<br /><img id="BLOGGER_PHOTO_ID_5449086507414863890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF5FoXmwJkEs4wp2jsCYVkb-RBzNd5g0hkiWeQLNaJ7w2ksq1JAKmSd54uJKOnrOInjuukK806r2lB4fqME5WYk-I7z-0PGMndXhkrJji9WGq5J6l8FHdgfD804x92Bg7dNgWmh2dHMCHS/s200/005.JPG" border="0" /><br />5. Repeat with remaining scallops and place on metal cookie sheet.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5449088655593587170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9AmXn2Wrt0rDQi1TsJjDlzcqiGLP9NpedL73NRCS3meZzABNn287luuYgn2Vxu6fvhAWjJza5yTVvQvvazYrAfYzpciSsqstBOyu-VP66P0BXZvRYbnoVfB9InfSolI6ozw0Jp03FwZe/s200/009.JPG" border="0" /> 6. Roll lemon back and forth with your hand a few times. This gets the juices flowing and makes it easier to juice. Cut lemon in half and squeeze both halves over scallops.<br /><br />7. Bake 15-20 minutes and then turn broiler on until bacon is cooked.<br /><div><div></div><div> </div></div>Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com1tag:blogger.com,1999:blog-6585532471762861773.post-42017667023248747942010-03-14T15:30:00.045-05:002010-03-16T14:36:58.798-05:00Potstickers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8AI2XGsBQrWMWWn5UcTaufzB6GMWevCrr5Pa0YMiH0aAEU-acExzdoMPEGTljk3EfuWbp1W_pgtGjZGddwi1XC7AbLqTXERdavh5fq2wJAD8ChIMLIMXKhDJq4EHdzylrDI3mqiCUdlU/s1600-h/065.JPG"><img id="BLOGGER_PHOTO_ID_5448615195267973522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8AI2XGsBQrWMWWn5UcTaufzB6GMWevCrr5Pa0YMiH0aAEU-acExzdoMPEGTljk3EfuWbp1W_pgtGjZGddwi1XC7AbLqTXERdavh5fq2wJAD8ChIMLIMXKhDJq4EHdzylrDI3mqiCUdlU/s400/065.JPG" border="0" /></a> <div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div><div>This a Pampered Chef recipe...a little time consuming, but made faster if you get an already cooked rotisserie chicken from the grocery store. I tried to include lots of pictures to help you along the way!</div><div><br />Ingredients:<br /></div><div><div><div><div><div><div><div>1 can (8 oz) water chesnuts, drained and finely chopped</div><div>1/2 cup thinly sliced green onion with tops</div><div>1/4 cup grated carrot (I use matchstix carrots)</div><div>1 tsp peeled and finely grated fresh gingerroot (*see note on gingerroot below)</div><div>10 oz chicken (I use rotisserie, but you can also use canned or get some fresh chicken breasts and boil them)</div><div>1 Tbsp soy sauce</div><div>1 egg white, lightly beaten</div><div>1/4 c mayo</div><div>1 garlic clove, pressed</div><div>24 square wonton wrappers (these can be found in the produce section of most supermarkets)</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpI-4-D7nxM0oj5m1UsZgl_P8EBxf5K_Kg8bpQkA92i13Hx-3MiKZANSVd82z4rG2j3eU34utonC11sxUBity2UZAXJbX1411ybjS7ocOikiX75R-C7mh-I6YglgAWThKnB4abUFjdHU3i/s1600-h/038.JPG"><img id="BLOGGER_PHOTO_ID_5448610676538095314" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 241px; CURSOR: hand; HEIGHT: 158px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpI-4-D7nxM0oj5m1UsZgl_P8EBxf5K_Kg8bpQkA92i13Hx-3MiKZANSVd82z4rG2j3eU34utonC11sxUBity2UZAXJbX1411ybjS7ocOikiX75R-C7mh-I6YglgAWThKnB4abUFjdHU3i/s320/038.JPG" border="0" /></a><br /><div>* A few things to know about gingerroot: Here is a picture:</div><br /><div>When you purchase it from the grocery store, just break off a small piece...you don't have to purchase the entire root.</div><div></div><br /><div>To store in the refrigerator, wrap it in a paper towel and put it in a sealed plastic bag. It will keep in the refrigerator for up to 3 weeks.</div><br /><div></div><div>Gingerroot freezes well. If you have any left over, keep it wrapped in paper towel and in sealed plastic bag and it will keep in the freezer for up to 3 months.<br /><br />Peel it with a vegetable peeler before using.<br /><br />Steps:<br /></div><br /><div>1. Preheat oven to 425.<br /></div><br /><div>2. Finely chop water chesnuts.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qzYNd0pGFHlh4FI2I_7YJRm2oeC6LAWdH2qtLoFqu2ZQmEBV_f_7hWoNT-oWCPbhgjGDVyXt8_1bA-jSINi6lD-OlrIksWPANuasyLhnY0XQ96oCHaqFT43AKXVv2vK3Zu6OAHtprLy6/s1600-h/033.JPG"><img id="BLOGGER_PHOTO_ID_5448593576580748274" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 286px; CURSOR: hand; HEIGHT: 238px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0qzYNd0pGFHlh4FI2I_7YJRm2oeC6LAWdH2qtLoFqu2ZQmEBV_f_7hWoNT-oWCPbhgjGDVyXt8_1bA-jSINi6lD-OlrIksWPANuasyLhnY0XQ96oCHaqFT43AKXVv2vK3Zu6OAHtprLy6/s320/033.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGCp9iQRltX29xuU5K3ygC3o0NuO9uLc3Dzb3My-9pBPluzkD88zIXJo39cZAengXhwPVoPUcoze78zjxRS0OvwM5BMiehe8ZS_atfVlHZXaX1Hh4RmfImsLEIuM4aqSPLL1eQtfELf9f/s1600-h/034.JPG"><img id="BLOGGER_PHOTO_ID_5448593727669318146" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJGCp9iQRltX29xuU5K3ygC3o0NuO9uLc3Dzb3My-9pBPluzkD88zIXJo39cZAengXhwPVoPUcoze78zjxRS0OvwM5BMiehe8ZS_atfVlHZXaX1Hh4RmfImsLEIuM4aqSPLL1eQtfELf9f/s320/034.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /></div><br /><br /><br /><br /><br /><br /><br /><br /><div></div><div>3. Thinly slice green onions (I use kitchen shears).<img id="BLOGGER_PHOTO_ID_5448594272623563954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKTu9yqZBmzB0j1RBM9KnBVQc6Jr1Us9U1BjL_K5ojOnX7JRqb4KuMiDuAwf3cn9msY2wFFIH6aINTBTYernNXiKiP4ofyh0QTLcoo9bgjSEMDCdM7Z-ffPsMzZkxS5jpP8g3cjvCO3hkU/s320/035.JPG" border="0" /></div></div></div></div></div></div><br /><p></p><p>4. Grate carrot OR use matchstix carrots, like me! About a handful...</p></div><img id="BLOGGER_PHOTO_ID_5448616311312096114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsURR9aUBHzZN4CjIbrhPn7qR4k_icl-lNAKaN4ZjqJQtxhFODIsnjR4GEiqof8_HSZUJS1OoKdQxg_QETrwyMpYBCdE2H37oqCRTY9codJzbRTD52UizTyOzco_8hEM2u7bhbwj5RHhA0/s320/037.JPG" border="0" /><br /><p></p><div>5. Finely grate gingerroot...I do this by using a microplane.</div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcW64ph7wS7D9OelaW5hmDAdfTmyCUKcwFTcAOhDYCuXC_pbFuTw_9z1P5YlB8AFnBrnEIXu0-c1_lx2XWRpqtfUy6jMDd1CdbyC6K8icqT9Hb16UJuxwpbd8Sm14QfuOvUhl-H0skJwJ/s1600-h/041.JPG"><img id="BLOGGER_PHOTO_ID_5448599980694185090" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcW64ph7wS7D9OelaW5hmDAdfTmyCUKcwFTcAOhDYCuXC_pbFuTw_9z1P5YlB8AFnBrnEIXu0-c1_lx2XWRpqtfUy6jMDd1CdbyC6K8icqT9Hb16UJuxwpbd8Sm14QfuOvUhl-H0skJwJ/s200/041.JPG" border="0" /></a> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLJp5O6mYbMjiHBFLDhru3Ug6MTzjFT-e4dQI3pVfutQLG8VSfr59AdgRyoyUIlEyknY2JcA4fv1gL0ZvOM_p2RRV0w5t63saiNyAk1hHGQ6d3931ZFldBBdjS2vgl3vpfnhg-Yj4dXHOD/s1600-h/043.JPG"></a><img id="BLOGGER_PHOTO_ID_5448600221480381906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt4xft4RPmq7s99_3YBsz2uzQLJzlmJVdlwMAk2s9Gg_w4grgvQ6LiPqVY40eMbhXXBxA3Sn9Nt8Fw-J8-S_Kp7BbkCDMK3efV9v8ET4ahAOtAeidbxRR5IEWpZU4BUK1iMajVImJGJBbN/s200/042.JPG" border="0" /> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvTTNPzISMgYbabHSo3I9ilnMCJd6-RPdFXPYSycwhSusSgFPpNwXzEp5HPlDd1AoQFPVDEne3uBv-QTuLoFrWCH7pho6mz44Z3CJ9cDRTI2wmOOz2VDaJKZtAZraCDTdNtPmXHdnfZPa/s1600-h/043.JPG"><img id="BLOGGER_PHOTO_ID_5448621515146531298" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxvTTNPzISMgYbabHSo3I9ilnMCJd6-RPdFXPYSycwhSusSgFPpNwXzEp5HPlDd1AoQFPVDEne3uBv-QTuLoFrWCH7pho6mz44Z3CJ9cDRTI2wmOOz2VDaJKZtAZraCDTdNtPmXHdnfZPa/s200/043.JPG" border="0" /></a><br /></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>6. If using a rotisserie chicken or boiled chicken, finely chop...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PPpFNVzF0-FJMnpYU-9lvUtCBifsCpeQK2w9jHIl81Mz7IN_LxUwhJBYVNGbfqQqADxtjoWmWylCiGuR8AnbeBo8_zaKFpquPHOMzJa6lgc7rzhg2ivCFiNOtv12DVEvrX1LEYCTXvTD/s1600-h/025.JPG"><img id="BLOGGER_PHOTO_ID_5448601280214014610" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6PPpFNVzF0-FJMnpYU-9lvUtCBifsCpeQK2w9jHIl81Mz7IN_LxUwhJBYVNGbfqQqADxtjoWmWylCiGuR8AnbeBo8_zaKFpquPHOMzJa6lgc7rzhg2ivCFiNOtv12DVEvrX1LEYCTXvTD/s200/025.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLvg8tP6f1dODw8GX2aY9gjWLT9ET7jLdAGEKNukXWzGV_7KZZ8uRsi5GfDLJSVZjEs5df7L9U4QRMdZxT5948EODehBr5Ydj78Ox1THHVA_bEzqP2FShhbb0W1hHCnYCpLnNonipsJT_w/s1600-h/030.JPG"><img id="BLOGGER_PHOTO_ID_5448601783718140338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh44c6SQYrppXyTnRrxpw4nADyChXJ6QxeFK3xdZrmufTBf2v1scUrzMSwQiLKWfDmrJRRSLr08MsNQYDvNARQawefZO_PJzn_BkZ7lXX433rAz-pOaBRyeHkVI9ZwPrEH9u5eDrtryKM2l/s200/027.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLvg8tP6f1dODw8GX2aY9gjWLT9ET7jLdAGEKNukXWzGV_7KZZ8uRsi5GfDLJSVZjEs5df7L9U4QRMdZxT5948EODehBr5Ydj78Ox1THHVA_bEzqP2FShhbb0W1hHCnYCpLnNonipsJT_w/s1600-h/030.JPG"><img id="BLOGGER_PHOTO_ID_5448602074220376018" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLvg8tP6f1dODw8GX2aY9gjWLT9ET7jLdAGEKNukXWzGV_7KZZ8uRsi5GfDLJSVZjEs5df7L9U4QRMdZxT5948EODehBr5Ydj78Ox1THHVA_bEzqP2FShhbb0W1hHCnYCpLnNonipsJT_w/s200/030.JPG" border="0" /></a><br /><br /><div></div><br /><div></div><br /><div></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2GOZMMEnGwSUr3pvQ9NRYClyg46gjjNC5MSGqcL_aexlgC8-AjiEUhnktML6-nKjaCR9SRgO-j-LJEhb3VNRIKoPsCMTujdY21eYPfQX37m0bZr6wBeaQGzMAbSsTpY2WqXV2eXVIRoh/s1600-h/031.JPG"><img id="BLOGGER_PHOTO_ID_5448602790371616226" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2GOZMMEnGwSUr3pvQ9NRYClyg46gjjNC5MSGqcL_aexlgC8-AjiEUhnktML6-nKjaCR9SRgO-j-LJEhb3VNRIKoPsCMTujdY21eYPfQX37m0bZr6wBeaQGzMAbSsTpY2WqXV2eXVIRoh/s200/031.JPG" border="0" /></a></div><br /><div><img id="BLOGGER_PHOTO_ID_5448603110306032450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu7YnXHn1FWCe10pGzAr61F477YNQm6TL_GwS8i48T2ifHwc-AjZiu9RsHXX6raCej7sTXTNTWx2jtF3EVUYtAIJ3s3RjR_lm_XwCzuhO1pMnX8Bs7eDrCIsGsez831RqQXn_x2iASxBO4/s200/032.JPG" border="0" /></div><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>7. Combine chicken, water chestnuts, green onions, carrot, gingerroot, soy sauce, egg white, mayo and garlic in a bowl and mix well.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLkGWwrjv_o1Qol9Y78Jtv3_q_iDncVUvnLGs31zcMUGjdcWegH2P97Q6wwzHz42PRhcuQDuBSIL8CmN6dZOgu1cXdMbfDmqd-p2960zoFlE926vxfahlwcrgErWra-4uKVZ8Mh0NW7Ys/s1600-h/045.JPG"><img id="BLOGGER_PHOTO_ID_5448604296436595538" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggLkGWwrjv_o1Qol9Y78Jtv3_q_iDncVUvnLGs31zcMUGjdcWegH2P97Q6wwzHz42PRhcuQDuBSIL8CmN6dZOgu1cXdMbfDmqd-p2960zoFlE926vxfahlwcrgErWra-4uKVZ8Mh0NW7Ys/s320/045.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><p><br /><br /><br /></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZkXCSCtlCFjdseUOw0UFqMP2AgLGKefINCstpymx_km72ZFyzzQ_jauApYrQFBCMJDV1Zf2RKuzGuzZWbDOcS1o8b6BaZhAsPbi7bV8X7djtRELPjMxDxVP6orcGrpbeNvD_vhdTMwOe/s1600-h/046.JPG"><img id="BLOGGER_PHOTO_ID_5448610960501621826" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZkXCSCtlCFjdseUOw0UFqMP2AgLGKefINCstpymx_km72ZFyzzQ_jauApYrQFBCMJDV1Zf2RKuzGuzZWbDOcS1o8b6BaZhAsPbi7bV8X7djtRELPjMxDxVP6orcGrpbeNvD_vhdTMwOe/s320/046.JPG" border="0" /></a></p><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfDli2XSrumNanFOBVIyYC2C0sPpbpgdbUF75akzImtxIuysfQIw5n9JgpAxsPFnJxj2gQOWxtHiOg90xzvNsOQGpCYahoWjPVHy9kvUt6FyUpO0-jzKx1I13BO0d2G8HcH56jR-CSI4q/s1600-h/046.JPG"></a></p><br /><p></p><br /><p></p><br /><p></p><br /><p></p><br /><p></p><br /><p></p><br /><p></p><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZkXCSCtlCFjdseUOw0UFqMP2AgLGKefINCstpymx_km72ZFyzzQ_jauApYrQFBCMJDV1Zf2RKuzGuzZWbDOcS1o8b6BaZhAsPbi7bV8X7djtRELPjMxDxVP6orcGrpbeNvD_vhdTMwOe/s1600-h/046.JPG"></a></p><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZkXCSCtlCFjdseUOw0UFqMP2AgLGKefINCstpymx_km72ZFyzzQ_jauApYrQFBCMJDV1Zf2RKuzGuzZWbDOcS1o8b6BaZhAsPbi7bV8X7djtRELPjMxDxVP6orcGrpbeNvD_vhdTMwOe/s1600-h/046.JPG"></a></p><br /><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p>8. To assemble potstickers, place 12 wonton wrappers onto smooth surface.</p><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzxGeAevqJkdiTMuMIncRWYFXyvRZHto1OWzIsQAKcQvxkyQAVa4IONX7uKPjvl3z8EqJ7gNGc7dobzP6Y3fAxOCK6KvjaofQabMhilcKlaA4cwLpXQGk5FTVatAz_t6dLvKKprz9E8w3/s1600-h/048.JPG"><img id="BLOGGER_PHOTO_ID_5448611269320876770" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzxGeAevqJkdiTMuMIncRWYFXyvRZHto1OWzIsQAKcQvxkyQAVa4IONX7uKPjvl3z8EqJ7gNGc7dobzP6Y3fAxOCK6KvjaofQabMhilcKlaA4cwLpXQGk5FTVatAz_t6dLvKKprz9E8w3/s320/048.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZhCWA4elBCLXP8uTjC1-Y3o5v3Z1OtAwUk72YDf7Ctv140LNp18KBuOV5iDi39818eff0v6GDinn92IhncmBpxxrluSYsxDfVna92R9j9gPjD3ypdaRKD9fyE1MDkUVl_iU5x19-eg4dP/s1600-h/048.JPG"></a></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZhCWA4elBCLXP8uTjC1-Y3o5v3Z1OtAwUk72YDf7Ctv140LNp18KBuOV5iDi39818eff0v6GDinn92IhncmBpxxrluSYsxDfVna92R9j9gPjD3ypdaRKD9fyE1MDkUVl_iU5x19-eg4dP/s1600-h/048.JPG"></a><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZhCWA4elBCLXP8uTjC1-Y3o5v3Z1OtAwUk72YDf7Ctv140LNp18KBuOV5iDi39818eff0v6GDinn92IhncmBpxxrluSYsxDfVna92R9j9gPjD3ypdaRKD9fyE1MDkUVl_iU5x19-eg4dP/s1600-h/048.JPG"></a></p><br /><br /><br /><br /><br /><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZhCWA4elBCLXP8uTjC1-Y3o5v3Z1OtAwUk72YDf7Ctv140LNp18KBuOV5iDi39818eff0v6GDinn92IhncmBpxxrluSYsxDfVna92R9j9gPjD3ypdaRKD9fyE1MDkUVl_iU5x19-eg4dP/s1600-h/048.JPG"></a></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZhCWA4elBCLXP8uTjC1-Y3o5v3Z1OtAwUk72YDf7Ctv140LNp18KBuOV5iDi39818eff0v6GDinn92IhncmBpxxrluSYsxDfVna92R9j9gPjD3ypdaRKD9fyE1MDkUVl_iU5x19-eg4dP/s1600-h/048.JPG"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2rRJT90b2Q3aah57F31fevYcNYFwaIj_ma9_eCCaDZB4UtdNOgvT_k0bUMoWqFCkBhDU1iyGHh2wJIbWUJgKuwcWK0cwn6mc-1y6qhdBnj4Xd6iW38HtyyAzEj-Zh7K-dLsn9hsFM8lu/s1600-h/050.JPG"><img id="BLOGGER_PHOTO_ID_5448609254854494370" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 253px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2rRJT90b2Q3aah57F31fevYcNYFwaIj_ma9_eCCaDZB4UtdNOgvT_k0bUMoWqFCkBhDU1iyGHh2wJIbWUJgKuwcWK0cwn6mc-1y6qhdBnj4Xd6iW38HtyyAzEj-Zh7K-dLsn9hsFM8lu/s320/050.JPG" border="0" /></a><br /><br /><br /><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZhCWA4elBCLXP8uTjC1-Y3o5v3Z1OtAwUk72YDf7Ctv140LNp18KBuOV5iDi39818eff0v6GDinn92IhncmBpxxrluSYsxDfVna92R9j9gPjD3ypdaRKD9fyE1MDkUVl_iU5x19-eg4dP/s1600-h/048.JPG"></a></p><br /><p></p><br /><p></p><br /><p></p><br /><p></p><br /><p></p><br /><p></p><br /><p></p><br /><p></p><br /><p></p><br /><p></p><br /><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p>9. Lightly brush edges of each wonton with water. </p><img id="BLOGGER_PHOTO_ID_5448611973852602914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS4gdjKDYaggMtzpIHjgAqK0rQZ4WsdY416KZIRSah9AhRiNv_P7RXEhnm7qO7OFY5jP58d6E6BimxlZE56VxtpLVCtT8DfBiIxpLM4It84qY9A1T7Z8VOJi0BHsqQbR7dOlwtJh70b4Ew/s320/052.JPG" border="0" />10. Scoop filling onto center of each wonton.<img id="BLOGGER_PHOTO_ID_5448612699018929218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ7fA8cdqioqsXKx5pCc9dh0nN_fRGb7qH1LpdtSe5w6i8h4cVPaPqX6Odh-5V91A0MBVwmxXGWhaKGyJZ37q5pnv4j9UHmYlXD3djo0ZYrLtF7OFK_d1opCXj5W2uNOoKwd7HhtbXYKyh/s320/053.JPG" border="0" />11. To assemble, fold one point over filling and overlap with the opposite point. Repeat with remaining two points.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiibrNTgCUbmzcTGZJEBrY2IriG-jlRVK84QTec19_Ej9vaClONHiKmPQQHM9qRIXq6eEU6MhXTl0u73Uew-vdOYs9hgqvxA5onnqUJvKyt6T797EmtRRxqRh2uHfuJVBLcehxI1TubuQ7r/s1600-h/054.JPG"><img id="BLOGGER_PHOTO_ID_5448613175922966882" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiibrNTgCUbmzcTGZJEBrY2IriG-jlRVK84QTec19_Ej9vaClONHiKmPQQHM9qRIXq6eEU6MhXTl0u73Uew-vdOYs9hgqvxA5onnqUJvKyt6T797EmtRRxqRh2uHfuJVBLcehxI1TubuQ7r/s320/054.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGIQHWKSz3f3Jvl8vRcbwEOA_TBH4ABBGaR19C6Mst_91S4Y1prjnsmC3qIMTJ5nLc4dd_SHHD1R-s4DCboRozVEZ2je1tswLwWn6limve1RFHX_jXrd0or48cEO16AYFYd63IAB95dcW/s1600-h/055.JPG"><img id="BLOGGER_PHOTO_ID_5448613697460733426" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGGIQHWKSz3f3Jvl8vRcbwEOA_TBH4ABBGaR19C6Mst_91S4Y1prjnsmC3qIMTJ5nLc4dd_SHHD1R-s4DCboRozVEZ2je1tswLwWn6limve1RFHX_jXrd0or48cEO16AYFYd63IAB95dcW/s320/055.JPG" border="0" /></a><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiibrNTgCUbmzcTGZJEBrY2IriG-jlRVK84QTec19_Ej9vaClONHiKmPQQHM9qRIXq6eEU6MhXTl0u73Uew-vdOYs9hgqvxA5onnqUJvKyt6T797EmtRRxqRh2uHfuJVBLcehxI1TubuQ7r/s1600-h/054.JPG"></a><br /><br /><br /><br /><br /><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><p>12. Place potstickers on pan and repeat with remaining wontons. </p><p>13. Bake 12-15 minutes or until edges of potstickers are golden brown.</p><p></p><br /><p>I serve mine with Hot Chinese Mustard, but you may want to try this dipping sauce:</p><p>Ingredients:</p><p>1/2 c red jalapeno jelly</p><p>1/4 c rice vinegar</p><p>2 Tbsp soy sauce</p><p>Steps:</p><p>Place jelly in small, microwaveable bowl and microwave on HIGH 30-40 seconds or until warm; add vinegar and soy sauce. Whisk until well blended.</p></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com0tag:blogger.com,1999:blog-6585532471762861773.post-45382449277097456262010-03-14T00:05:00.007-06:002010-03-30T13:19:19.737-05:00Meal Plan for Week of 3/1Ah, back to cooking 4 days a week...a couple of super, duper easy recipes this week! You may be asked to step out of your comfort zone...just trust me...<br /><br />Monday ~ <a href="http://sportsmomcooks.blogspot.com/2010/03/potstickers.html">Potstickers</a> and Fried Rice<br />Tuesday ~ <a href="http://sportsmomcooks.blogspot.com/2010/03/bacon-wrapped-scallops.html">Bacon Wrapped Scallops</a> and <a href="http://sportsmomcooks.blogspot.com/2010/03/steamed-artichokes.html">Artichokes</a><br />Wednesday ~ <a href="http://sportsmomcooks.blogspot.com/2010/03/creamy-one-pot-pasta.html">Creamy One Pot Pasta</a><br />Thursday ~ <a href="http://sportsmomcooks.blogspot.com/2010/03/cube-steak-sandwich.html">Cube Steak Sandwich</a> and <a href="http://sportsmomcooks.blogspot.com/2010/03/creamy-rosemary-potatoes.html">Creamy Rosemary Potatoes</a>Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com0tag:blogger.com,1999:blog-6585532471762861773.post-88969598634400969622010-03-13T12:00:00.001-06:002010-03-13T12:00:02.411-06:00Breakfast Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEuhiYF3IXCvQT9cs8RyAzXaQRYo2X7QvWq3IFk4aj7nBd63wSr0T6aTq19xRCpQcKu5SAIxWdvu418WvrSR7Bl6x128GRAF2frtpS99wWUlBgnoZp2vncqMlrNyV8t6dRKN9zwJGAc9Bb/s1600-h/008.JPG"><img id="BLOGGER_PHOTO_ID_5447916925072737826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEuhiYF3IXCvQT9cs8RyAzXaQRYo2X7QvWq3IFk4aj7nBd63wSr0T6aTq19xRCpQcKu5SAIxWdvu418WvrSR7Bl6x128GRAF2frtpS99wWUlBgnoZp2vncqMlrNyV8t6dRKN9zwJGAc9Bb/s400/008.JPG" border="0" /></a> I love breakfast, but I rarely (ok, never) get up in the morning and fix it. So, occassionally, I like to fix it for dinner. This is one of those occassions!<br /><br /><br /><br />Ingredients:<br /><br /><br />1 lb pork sausage<br />1 c frozen hash browns (I use Ore-Ida country style)<br />1 (8 oz) pkg crescent rolls<br />4 oz freshly grated cheddar cheese (see my note on <a href="http://sportsmomcooks.blogspot.com/2010/02/note-about-cheese.html">cheese</a>)<br />5 eggs<br />1/4 c milk<br />1 tsp salt<br />1/8 tsp pepper<br />sour cream (optional)<br />salsa (optional)<br /><br /><br />Steps:<br /><br /><br />1. Brown sausage; drain.<br /><br /><br />2. Roll out crescent rolls onto a pan with edges. I use Pampered Chef's Medium Bar Pan, which measures 11 1/2" x 7 3/4".<br /><br /><br />3. Spoon on sausage. Sprinkle on hash browns and cheese.<br /><br /><p>4. Whisk together eggs, milk, salt and pepper. Pour over sausage mixture.</p><p>5. Bake at 375 degrees for 30 minutes or until eggs are set. </p><p>6. Serve with sour cream and/or salsa.<br /></p><br /><br /><br /><br /><br /><br /><br /><div></div>Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com1tag:blogger.com,1999:blog-6585532471762861773.post-73644101498004389612010-03-12T18:24:00.006-06:002010-03-12T18:52:02.521-06:00Ham and Bean SoupOkay, so it's called Ham and Bean Soup, but I don't use ham at all! I use Smoked Sausage instead! However, my friend, Sherri, that introduced me to this recipe, says that smoked ham in it is deelish!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLNkG85C5AFMJqQuIK3l7LTfNx8_MjKWfptS191ls-4eLjF6Sv5G9zFWiUwPm6kJbZM9KJY7i8UB7L7X2ANjX2KtO4GiemKLLhHmOg265ftZ9NhlLnVASUV_2uwhHcOUEEdXEWZFkvqZj/s1600-h/004.JPG"><img id="BLOGGER_PHOTO_ID_5447908513512617314" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOLNkG85C5AFMJqQuIK3l7LTfNx8_MjKWfptS191ls-4eLjF6Sv5G9zFWiUwPm6kJbZM9KJY7i8UB7L7X2ANjX2KtO4GiemKLLhHmOg265ftZ9NhlLnVASUV_2uwhHcOUEEdXEWZFkvqZj/s400/004.JPG" border="0" /></a>This is a must try! Last time I made it, my husband told me it was becoming one of his very favorites! It is so good and it is great for leftovers the next day! If you are feeding a larger family, you might want to double the recipe.<br /><br /><div></div><div></div><br /><div>Ingredients:</div><br /><div></div><div>5 oz (1/2 pkg) 15 bean soup mix</div><div>water</div><div>1 pkg smoked sausage, sliced</div><div>1/4 c choped onion (see my note on <a href="http://sportsmomcooks.blogspot.com/2010/02/how-to-cut-onion-without-crying.html">how to cut an onion without crying</a>)</div><div>1 garlic clove, pressed</div><div>1 Tbsp worcestershire sauce</div><div>1/2 tsp dried basil</div><div>1/4 tsp salt</div><div>1/4 tsp pepper</div><div>1/4 tsp dried marjoram</div><div>1/4 tsp Louisiana Hot Sauce</div><br /><div></div><br /><div>Steps:</div><br /><div></div><div>1. Rinse dry beans and place in a dutch oven or stock pot with 1 1/2 qts of water. Bring to a boil. Boil for 3-5 minutes.</div><div></div><br /><div>2. Remove from heat; cover and let stand for 1 hour. Drain and rinse beans.</div><br /><div></div><div>3. Return beans to pan. Add 5 cups water and remaining ingredients. Bring to a boil. </div><br /><div></div><div>4. Reduce heat; cover and simmer for 3 - 3 1/2 hours or until beans are tender.</div><br /><div></div><div>5. Serve with Jiffy Cornbread muffins!</div><br /><div></div><div>Other add-in ideas:</div><div></div><br /><div>*green pepper, celery, carrots, </div><div></div><br /><div>*canned tomatoes, canned green chilis</div><br /><div></div><br /><div></div><br /><div><br /></div><br /><div></div>Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com1tag:blogger.com,1999:blog-6585532471762861773.post-89678640757415678762010-03-09T11:16:00.005-06:002010-03-13T19:37:56.219-06:00Meal Plan for the week of 2/22Eeeeeekkkk...I'm soooo far behind! Fortunately, this was another short week for me! I worked til the wee hours of the night on Sunday, so I didn't get to the grocery store til Tuesday. Thursday was Bingo Night at my son's school. So, I only cooked two meals, but boy, did I make them count! Here they are:<br /><br />Tuesday ~ <a href="http://sportsmomcooks.blogspot.com/2010/03/ham-and-bean-soup.html">Ham and Bean Soup</a> and Cornbread<br />Wednesday ~ <a href="http://sportsmomcooks.blogspot.com/2010/03/breakfast-pizza.html">Breakfast Pizza</a>Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com0tag:blogger.com,1999:blog-6585532471762861773.post-34352866094812386752010-03-03T23:25:00.006-06:002010-03-09T00:00:00.695-06:00Frito Chili Pie<div><div>This is an old recipe with a new twist! The new twist? The most important part...the chili! In the past, I had just bought a packet of chili seasoning, but I always thought it was kind of bland. Then, my husband got me this cookbook for Christmas...<img id="BLOGGER_PHOTO_ID_5444649971273266594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtVHfPYFSjmmFZ_hyJ1IQ8Y0J3wRQcVzF_3EgvVro3sc-qNaG_gfZkBL02pY4rNic49K-g7hrA9d74UaEe1H8s2Y6Ya6DX15EcSJQnrU2VbwykwZDcXJJWe0xuoJ3ejy-2DYe4Nj5FS0tG/s320/019.JPG" border="0" /></div><div>If you've never heard of <a href="http://thepioneerwoman.com/">Ree Drummond</a>, you need to check out her blog! She is very entertaining and has wonderful recipes! </div><div></div><br /><div>Anyway, I tried her chili recipe...adjusted it to my preference (as I do just about every recipe, you will find!) and have vowed never to go back to the packet! </div><div></div><br /><div>Ingredients:</div><div></div><p></p><p>For Chili:<br /></p><br /><div>2 garlic cloves, pressed</div><div>1 tsp ground oregano</div><div>1 Tbsp ground cumin</div><div>1/4 tsp cayenne pepper</div><div>2 Tbsp chili powder</div><div>2 lbs ground beef</div><div>One 8-oz can tomato sauce, plus one can of water</div><div>1 tsp salt</div><div></div><br /><p>For Frito Pie:</p><p>Crumbled fritos</p><p>Freshly shredded cheese (See my <a href="http://sportsmomcooks.blogspot.com/2010/02/note-about-cheese.html">Note About Cheese</a>) </p><p>Sour cream</p><p>Louisiana Hot Sauce<br /></p><div></div><br /><div>Steps:</div><div></div><div> </div><div>1. Brown ground beef and garlic in large skillet. Drain.</div><div></div><br /><div>2. Pour in tomato sauce and water. Add spices and salt. Mix well, cover, and reduce heat to low. </div><br /><img id="BLOGGER_PHOTO_ID_5446508801516817234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSw_kdcV31xkQOredHP8MKfK5im6R8lHvhJX8oLybx1oCpIHwV2jITB-SQyiW-dJT6PZg4TUHvwF0J3Zxz4tfdTA6zJXxxQGHeCYbF1aIS0AGE5GvzXmabgxqInH6u-bLiIzsquH3w7B2m/s320/013.JPG" border="0" /> <div></div><p>3. Cook for 1 hour, stirring occasionally. If it becomes too dry, add in 1/2 cup water at a time, as needed. </p><p>4. In a bowl, layer fritos, chili, sour cream, cheese and top with a few shakes of Louisiana Hot Sauce!</p><img id="BLOGGER_PHOTO_ID_5446508811876267218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8WJDArFm0xtyDv2JmbsL98YI9iBFluaEhovbCG5wkIzDy6rUHlSSH9_nwp3SC1s0LUTG6VKzk1LZEenH24tedB8WUU8nbzHX_IxJa41-xN_1PvF60d8mIlenRN_SHP0FA2v5xE6iQy_EJ/s320/014.JPG" border="0" /> <p></p><p> </p></div>Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com0tag:blogger.com,1999:blog-6585532471762861773.post-56219627953516364732010-03-01T19:30:00.009-06:002010-03-03T23:17:13.326-06:00The Cup My Grandma Made<div><div>Today was a cold and gray day and a good day for soup for lunch! So, I heated up some soup out of the can (yes, I do occassionally eat food from a can!) and was looking for a bowl to eat out of. This is what I reached for:</div><img id="BLOGGER_PHOTO_ID_5443843890981518898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTX7N3Vtk7ClwCN94jxJBx-Tebw7ry-HA0965j7qiLnDC_lzqP6Pi3-PGS8D5kSfBwXMK7vrwNEHpM8nnKYvcTlvDEgCyAukDpS8rJd4Yo2apXQ1MkfuOEO_FBYWxKqpihsGFX_CxawrXr/s320/023.JPG" border="0" /></div><div>I've seen this cup before and have eaten out of many times, but today, for some reason, it really hit me. My grandma made this cup. </div><div></div><br /><div>My grandma has been gone for 6 months now. Today, when I grabbed this bowl and looked inside...it all came rushing back to me. Here's what was inside:</div><br /><div><img id="BLOGGER_PHOTO_ID_5443843906726984722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl_5MNJM6OT8U1jXJHGBzw24QSy4eMgCuHoGhzQNArC-ZKYAOC-hsHvR5DpfSKv1DB5rDAcg9EQMH6AGp_3_ZZmysjgPL41CcqBRTh08xKkCIejTeNKJ87b35715My5a9ghS2UGw-iwqgI/s320/024.JPG" border="0" /></div><div>Her name...Audree Tull. I was her only grandchild.</div><br /><div></div><div>This cup was made when my grandma, my mother and I went on a women's retreat with their church. I don't even know how many years ago that was...maybe around 10. At the time, I wasn't overly excited to go, but now, I'm glad that I did. It was probably the last time that I really spent any time with my grandma. The three of us were the only 3-generation family there. That was neat.</div><br /><div></div><div>As I put the soup and crackers in my bowl and started eating, it's like I was transformed into a little girl again, remembering how close we once were. I remembered going to stay over at her house every Friday night possible. I remembered her teaching me the capitals to all 50 states (and I still remember most of them!), I remembered going into her pantry and playing grocery store, I remembered her green rotary phone...she would tape down the hang up switch and give me a pad of paper and a pen, so that I could pretend that I was talking on the phone and taking notes. I remembered my favorite snack that she would make for me...a slice of bread with butter and sugar sprinkled on it. I remembered her scratching my back at night until she fell asleep. And doing flips over the ottoman in her living room ~ I thought I was such a gymnast! Going with her to deliver Meals on Wheels...So many memories came flooding back. That was my life as a young girl! I loved being with my Nana!</div><br /><div></div><div>Once I became a teenager, I preferred hanging out with my friends, so I rarely stayed at her house anymore. I didn't think about it at the time, but I'm sure that was sad for her. When I was a senior in high school and my dad took a job in Seattle, I wanted to stay in Tulsa and graduate with my friends. My grandparents let my mom and me live with them for that year. At the time, I never even thought about how we probably disrupted their lives. Living with me during high school was not fun, I'm sure!<br /></div><br /><div>I think I took advantage of the fact that she was always there...I thought every body got to see their grandparents as much as I did...I didn't realize at the time how truly lucky I was.</div><div></div><br /><div>My grandpa passed away in 1997. After that, my grandma really lost her zest for life. They were married over 49 years. I don't think she ever felt comfortable living life after he was gone and that made me sad. I wanted her to be grateful to be alive, instead, she prayed every night that she wouldn't wake up. Finally, last August, her prayer was answered. She was 97 and in really poor health and last time I saw her, I wasn't even sure if she knew that I was there. It was time...I knew it and I had accepted it and while it made me sad, it was comforting knowing that she was finally at peace again.</div><br /><div></div><div>I miss her...not the grandma that I had for the last 12 years of her life, but the Nana that I grew up with. She loved life and her family and loved to the fullest extent...sometimes to my chagrin. Nearly every thing she did was in service to others. Now I realize what an HONOR it was to have her as my grandma. And I'm sad that Cameron never got to know her like I did. All he knew was that she was OLD!</div><br /><div></div><div>As I was taking all this in, my eyes filled with tears. I'm not even really sure why. Maybe it's the first time that I realized that I won't ever see her again...at least until it's my turn to go. Maybe it's because I never told her how much I admired her or how grateful I was for all the things she did for me. I know I told her I loved her and I hope, at the end, she knew that I did. Or maybe it was because I was transformed into that little girl and wondered what my life would have been like if she hadn't have been there. As a child, she was a safe haven for me. My grandparents were my rock, at times, when the world around me was crumbling. She loved me with everything that she had and always wanted the best for me and did everything in her power to make my dreams come true.</div><div></div><br /><div>I've thought about her all day. It was just a cup, but it held so many memories for me...and I won't ever look at it the same way again. </div><div> </div><div>Here's a picture of me with my Nana and Papa. I'm going to guess it was taken in the early 80's.<br /><img id="BLOGGER_PHOTO_ID_5444641384222524034" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 238px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSH1Bbr97XOAtSWK8NWpBJyONwELnsNX5BVSYR8Y6frKmYD3QaEBH28egRQvYT0cZOUDtDrHn8_oD67FcqBiU6GOPLZQlVr0UB6eiAk4E5Pc_doGv-RuWmKwX6tGmw1se9ZOMLozOIW0v9/s320/001.jpg" border="0" /></div><br /><br /><div></div><br /><br /><div></div>Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com3tag:blogger.com,1999:blog-6585532471762861773.post-41427965217451290762010-02-23T23:20:00.008-06:002010-02-27T23:36:38.569-06:00Teriyaki ChickenThis is my new recipe of the week and I got it from another blog, but, I changed some stuff up. I'm still working on perfecting it, but it was tasty and very quick and easy!<br /><br /><br />Ingredients:<br /><br />4 boneless, skinless chicken breast halves, cut into strips<br />3 Tbsp vegetable oil, divided<br />4 carrots, julienned (I normally just buy a bag of matchstick carrots and do about 1 small handful per carrot)<br />1 medium sweet onion, julienned (see my note on <a href="http://sportsmomcooks.blogspot.com/2010/02/how-to-cut-onion-without-crying.html">How to Cut an Onion Without Crying</a>)<br />1/2 cup soy sauce<br />1/4 cup packed brown sugar<br />Hot, cooked rice (I use Boil in a Bag)<br />sesame seeds (optional)<br />green onions (optional)<br /><br />Steps:<br /><br />In a large skillet or wok, stir-fry chicken in 2 tablespoons oil for 6-8 minutes or until juices run clear. Remove chicken and set aside.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGD7wpbsHahWOR01V5vIzTev0wZ24mADT9EMNscPmKb5D95Z1iNZ975d3MF1kmrhdJg47-MClCyw0I6pwtc3Ua116A-h75UaLYy_eXJnOsTy-WQwRRKe_we8-3ZdZkmi-8XmPSvcCWoAgI/s1600-h/002.JPG"><img id="BLOGGER_PHOTO_ID_5443160224559526370" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGD7wpbsHahWOR01V5vIzTev0wZ24mADT9EMNscPmKb5D95Z1iNZ975d3MF1kmrhdJg47-MClCyw0I6pwtc3Ua116A-h75UaLYy_eXJnOsTy-WQwRRKe_we8-3ZdZkmi-8XmPSvcCWoAgI/s320/002.JPG" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdrST2eDrLV6q_sZtIUQfgkNxWrictR31GLEJhspUL0UJgnDCM7L0x1kj4gH-sbfab9SnHjW9iY2ZqvUwznIS1ZbImVBDK4PWRteGTisBVD8Xr1O-ODygHg1ZFWR7CFWUdXdpbNTherLP/s1600-h/003.JPG"><img id="BLOGGER_PHOTO_ID_5443160332787398130" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIdrST2eDrLV6q_sZtIUQfgkNxWrictR31GLEJhspUL0UJgnDCM7L0x1kj4gH-sbfab9SnHjW9iY2ZqvUwznIS1ZbImVBDK4PWRteGTisBVD8Xr1O-ODygHg1ZFWR7CFWUdXdpbNTherLP/s320/003.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />In the same skillet, stir-fry carrots in remaining oil for 2 minutes. Add onion; stir-fry about 2-4 minutes longer or until vegetables are tender.<br /><img id="BLOGGER_PHOTO_ID_5443161198234742882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwhaPMsTnVgO-BxRNGl1NpGhqeSjMOymJIuw9SIS_7AwZ5ZcEk7MWRoctpN2PXSjWKZJuDVPYaD3tl3_NU0Hz1lSL2HWyG4Z4ra9WwFL8Mx5ve0HtndlbENMjMO-6-pLU-4wh3My2h9aeK/s320/004.JPG" border="0" /><br />Combine soy sauce and brown sugar; add to skillet. Bring to a boil. Return chicken to skillet. Boil for 5 minutes or until sauce is slightly thickened. <img id="BLOGGER_PHOTO_ID_5443161876617092018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidUwXEL8KTC-_0UiebDoIbU4DwJFVE95PvCNh3oO6GsC3QQuHqzdfEwW_tzY5PaZtywlj9BlDlHxKGq7Ofb60PlOGOjgTbf-OdICU0LQCdeHaU4OQl_uyqhhU3ZEw0TQdSk133auL1xiwc/s320/005.JPG" border="0" /><br /><br />Serve over rice. Sprinkle with sesame seeds and green onions if desired.<br /><br /><img id="BLOGGER_PHOTO_ID_5443162015844322626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn_tqXsbJFuVmZHYOb1iwXqNnKv1xakumn-E8iV3nzFfGdkX4F2JQfuzSHuWuow2ciE28pNqedo3DYH_L1MzJrMr_-4F_Hx6olZ99UOgWiuSzWa2e0rMMFebESKuEjkWRAJ54YjYm79wY8/s320/010.JPG" border="0" />Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com0tag:blogger.com,1999:blog-6585532471762861773.post-65865270418634529722010-02-21T16:44:00.005-06:002010-02-21T16:56:38.707-06:00Fall Salad<div><div>This has become my very favorite salad! I came up with it based on other salads that I had seen with similar ingredients, but made it my own! Try it!</div><br /><div></div><div>Ingredients:</div><br /><div></div><div>Lettuce of your choice...I like to use <span class="blsp-spelling-error" id="SPELLING_ERROR_0">pre</span>-washed bagged or boxed lettuce and I like to try different types...shakes it up a little bit!</div><br /><div></div><div>Dried cranberries</div><br /><div></div><div>Glazed almond and pecan pieces</div><br /><div></div><div>Cheese...I prefer blue cheese crumbles, but will shred some cheddar cheese, if that's all I have on hand, like this time (see my <a href="http://sportsmomcooks.blogspot.com/2010/02/note-about-cheese.html">Note About Cheese</a>.)</div><br /><div></div><div>Balsamic <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Vinaigrette</span> Salad Dressing</div><div> </div><div><img id="BLOGGER_PHOTO_ID_5440833427960947618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB98CVfL5HGP_gXNBCPN0wWgul9h6mEm2fga6hbCBQBxDvZgiZALxikbEwtIn-7rNkwxBL79z9JSRzAE7xrLvruCjkaILCfq8G2d1HkXJKr4j4eVCDfy58rD3E2x804TrQs3Vx9bQb_wwF/s200/006.JPG" border="0" /></div></div><br /><p>Steps:</p><p>In a bowl, put lettuce, a handful of cranberries, a handful of nut pieces, a handful of cheese and top with dressing. Voila! A quick and easy side dish!</p><p><img id="BLOGGER_PHOTO_ID_5440833439592524498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi41P5uelTwXGjoyAgYCu0Iq-7qWJCIpcOYFlMT35Ds9fS8a7AYwaPs42QX-4cJvPVtiUgesMPrUAJhEadnqHySHr4Hq-YT5JrOGbwwbR4mm6tucrll1S9EwwXPbG4gtmOlgAlJ-Oot8Jvv/s200/007.JPG" border="0" /></p>Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com0tag:blogger.com,1999:blog-6585532471762861773.post-69394983722290980412010-02-21T16:07:00.006-06:002010-02-21T16:32:36.987-06:00French Dips with Au JusI got this recipe out of the Better Homes and Gardens Cook Book (that's right, the red and white checked one that is in EVERY kitchen!), but I made adjustments and made it my own!<br /><br />For simplicity, I cook mine in the crockpot, but you don't have to! Either way is quick and easy! I'll provide steps for both. Oh, and no pictures yet on this one...you'll just have to make it to see it!<br /><br />Ingredients:<br /><br />1 clove garlic, pressed<br />1 Tbsp butter<br />32 oz box beef broth<br />1 tsp Italian Seasoning<br />1 lb thinly sliced roast beef (I buy it from my grocery store's deli counter...don't ask for it shaved, or they will give you a dirty look! Roast beef is messy to slice, but it is EXTREMELY messy to shave!)<br />6 deli rolls, split<br />6 slices provolone cheese<br /><br />Crockpot directions:<br /><br />In crockpot, add all ingredients except rolls and cheese. Cook on low for 4 hours. Proceed to Assembling Rolls.<br /><br />Stove Top directions:<br /><br />Melt butter and add garlic. Stir in broth and seasoning. Bring to a boil. Reduce heat. Simmer, uncovered for 10 minutes. Add beef. Return to boil. Reduce heat. Simmer, uncovered, for 5 more minutes or until hot.<br /><br /><br />Assembling Rolls:<br /><br />Butter top and bottom of rolls and place under broiler until brown. Arrange beef on bottom rolls. Slice cheese in half and arrange both halves on top of beef. Place bottom rolls, with beef and cheese, back under the broiler until the cheese is melted. Remove from broiler and place the top roll on top of the cheese. Cut in half at an angle.<br /><br />Ladle broth into individual bowls. Dip sandwich into broth and enjoy!<br /><br />A few notes:<br /><br />* If you like, you can add a small onion, sliced and separated into rings. If you are using the crockpot, add it in with the rest of the ingredients. If you are using the stove top, add it in with the butter and garlic and saute them until they are tender.<br /><br />* There is ALWAYS more broth than beef, so I usually buy some extra beef and use it for leftovers.<br /><br />* Side ideas: fried potatoes, fried okra, <a href="http://sportsmomcooks.blogspot.com/2010/02/fried-squash.html">fried squash </a>(I see a theme developing here), your favorite potato chip, salad.Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com2tag:blogger.com,1999:blog-6585532471762861773.post-54200936117302501902010-02-21T15:53:00.006-06:002010-03-09T00:04:38.866-06:00Meal Plan for week of 2/15Well, Monday was a holiday, President's Day, so Cameron was not in school. It was nice to have a sleep in day, but those usually turn into pretty unproductive days. So, I never made it to the grocery store! Therefore, it was take-out for Monday's dinner! Here is my meal plan for the rest of the week:<br /><br />Tuesday ~ <a href="http://sportsmomcooks.blogspot.com/2010/02/french-dips-with-au-jus.html">French Dips with Au Jus</a> and <a href="http://sportsmomcooks.blogspot.com/2010/02/fall-salad.html">Fall Salad</a><br />Wednesday ~ <a href="http://sportsmomcooks.blogspot.com/2010/02/teriyaki-chicken.html">Teriyaki Chicken</a> and White Rice<br />Thursday ~ <a href="http://sportsmomcooks.blogspot.com/2010/03/frito-chili-pie.html">Frito Chili Pie</a>Kimhttp://www.blogger.com/profile/03933627182511344752noreply@blogger.com0