tag:blogger.com,1999:blog-57882229896071061982024-03-05T02:29:53.899-08:00Two Sisters and FriendsA place where friends and family can share in the joy of food.Unknownnoreply@blogger.comBlogger266125tag:blogger.com,1999:blog-5788222989607106198.post-82849650752189595462015-01-02T06:06:00.001-08:002015-01-02T06:06:12.258-08:00Welcome to 2015<div class="MsoNormal" style="text-align: justify;">
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<img alt="Image result for happy new year image" height="300" src="data:image/jpeg;base64,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<span style="font-size: 14pt; line-height: 115%;">It’s a new year, and as cliché as
it sounds, I can’t believe it is 2015.</span><span style="font-size: 14pt; line-height: 115%;"> </span><span style="font-size: 14pt; line-height: 115%;">Time
has flown.</span><span style="font-size: 14pt; line-height: 115%;"> </span><span style="font-size: 14pt; line-height: 115%;">I took a few years off of
blogging.</span><span style="font-size: 14pt; line-height: 115%;"> </span><span style="font-size: 14pt; line-height: 115%;">Frankly, I was a bit burnt
out.</span><span style="font-size: 14pt; line-height: 115%;"> </span><span style="font-size: 14pt; line-height: 115%;">When I last wrote, was in June of
2011!</span><span style="font-size: 14pt; line-height: 115%;"> I </span><span style="font-size: 19px; line-height: 21.4666652679443px;">wasn't</span><span style="font-size: 14pt; line-height: 115%;"> on Pinterest, I only had
two kids, I was juggling two different work places, and we lived in our “old
house.” </span><span style="font-size: 14pt; line-height: 115%;">Since then, Pinterest has
changed the way we cook, create, and compete.</span><span style="font-size: 14pt; line-height: 115%;">
</span><span style="font-size: 14pt; line-height: 115%;">I have a beautiful 12 year old girl, a spunky 10 year old girl, and a
rowdy 2 ½ year old boy.</span><span style="font-size: 14pt; line-height: 115%;"> </span><span style="font-size: 14pt; line-height: 115%;">In the last year,
we have sold a house, lived in a rent house for 9 months, and are now living in
the house we only dreamed we could have.</span><span style="font-size: 14pt; line-height: 115%;">
</span><span style="font-size: 14pt; line-height: 115%;">I am working at one school full time as an instructional facilitator.</span><span style="font-size: 14pt; line-height: 115%;"> </span><span style="font-size: 14pt; line-height: 115%;">This is a fancy word for working with
teachers and curriculum.</span><span style="font-size: 14pt; line-height: 115%;"> </span><span style="font-size: 14pt; line-height: 115%;">Although I miss
working with kids in the classroom, I am lucky enough to work with a staff of
dedicated people.</span><span style="font-size: 14pt; line-height: 115%;"> </span><span style="font-size: 14pt; line-height: 115%;">In the last year, I
completed college hours to become a school administrator.</span><span style="font-size: 14pt; line-height: 115%;"> </span><span style="font-size: 14pt; line-height: 115%;">By my side in everything, my wonderful
husband helps me to find balance and keep up with the daily whirlwind of family
activities.</span><span style="font-size: 14pt; line-height: 115%;"> </span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">If anything, I am trying to find
the joy in cooking again. Schedules
dictate our life five days a week. The
other two days seem to be spent getting ready for the next five days. This was all compounded with having a baby, the
process of building, and going to school.
We made it work, but we ate out a little too much, didn’t cook as
healthy as I wanted to, and didn’t always have my act together to plan like I
needed to plan out our meals. <o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">So that brings me here. I am excited to start blogging again. I am going to focus on writing about what
most families struggle with. I had found
in talking with friends we struggle with how to eat clean, without processed
foods, how to eat on a budget, and how to eat on a schedule when everyone is
meeting themselves coming. <o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">So I end the first post of the
year, with no recipe, but with hopes that you ate your black-eyed peas! What
recipes would you like to see here? What
is it that you search for? <o:p></o:p></span></div>
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<span style="font-size: 14.0pt; line-height: 115%; mso-bidi-font-size: 11.0pt;">Looking forward to a great year, </span><span style="font-family: "Lucida Handwriting";">Kelli</span><o:p></o:p></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-11578468004558693532011-07-06T14:33:00.001-07:002011-07-06T14:48:04.001-07:00Tradtional Bread and Butter Pickles<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3HBQfVPdzt7DuUmBRbdnZ1bRve-Bq8kgK79ebCXakz3zg9XJH4Px_afqn24Iopdbiqw5kd6CO9j8ALHCWO0ksPu4dGFYZFkKmtcZLVhiME4meJNsAHXYjoztdesktnI35PB9mxLIemnl/s1600/cucumbers2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 238px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5626358840938575522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3HBQfVPdzt7DuUmBRbdnZ1bRve-Bq8kgK79ebCXakz3zg9XJH4Px_afqn24Iopdbiqw5kd6CO9j8ALHCWO0ksPu4dGFYZFkKmtcZLVhiME4meJNsAHXYjoztdesktnI35PB9mxLIemnl/s320/cucumbers2.jpg" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fsIJFsc1ORYOUBEbbkdnfe159xhqmBcST18lCEqw-Sx9ZBdh_BMMZ30JHdU6k8J9Qt8_2qm9tB83y5CGMKZ9chLpkXxqTowR8Wct3LdgXRWN2uuJsIr5jy0wbEB7j1l2UcWNNlqoA1sD/s1600/cucumber.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 238px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5626358689847009250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5fsIJFsc1ORYOUBEbbkdnfe159xhqmBcST18lCEqw-Sx9ZBdh_BMMZ30JHdU6k8J9Qt8_2qm9tB83y5CGMKZ9chLpkXxqTowR8Wct3LdgXRWN2uuJsIr5jy0wbEB7j1l2UcWNNlqoA1sD/s320/cucumber.jpg" /></a><br /><br /><br /><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">I love my summer time activities. One of the things I enjoy doing is canning. That may sound a bit strange, but I find it relaxing and it makes a great gift come Christmas time. Here is the recipe that I use that I like. You can do the same thing with squash, which I love!<br /><br /><br />For the basics of home canning you can go to<br /></span><a href="http://www.canningbasics.com/"><span style="font-family:arial;">http://www.canningbasics.com/</span></a></div><br /><br /><br /><br /><div><span style="font-family:arial;">10 cups of pickling cucumbers<br />4 medium white onions<br />1/2 cup canning salt<br />Cold water<br />3 cups vinegar<br />2 cups sugar<br />1 teaspoons celery seed<br />1 teaspoons turmeric<br />2 Tbsp mustard seeds<br /><br />Slice unpeeled cucumbers 1/8-1/4 inch thick. Slice peeled white onions 1/8 inch thick.<br />In a large stockpot, arrange cucumbers in layers, sprinkling each layer with canning salt. Let stand for 2 hours; rinse in cold water and drain in colander.<br /><br />Bring vinegar and remaining ingredients to a boil. Add vegetables; bring to a boil again and boil for 5 minutes.<br /><br />Pack into hot, sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process in a boiling water bath canner for 10 minutes. </span></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-51362096723888226532011-06-20T18:19:00.000-07:002011-06-20T18:24:21.766-07:00Roast Beef Sandwiches Au JusThis is the first of the freezer meals that I made. It was really tasty and VERY easy!!!!! Well worth the few minutes it takes <span style="BACKGROUND-COLOR: #ffff00">to </span>make it.<br /><br />1.5 pound London broil<br />1 oz package of au jus gravy mix<br />1 oz package of brown gravy mix<br />3 cups water<br />4-6 sandwich rolls<br /><br />Trim fat off meat. Sprinkle gravy mixes on London broil in 1-gallon Ziploc bag. Label and freeze. Thaw, add 3 cups water to back and shake. Pour into Crock-Pot and cook (low) for 3-4 hours. Slice mean and return to sauce. Serve on toasted buns.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-74628909623842671702011-06-20T17:55:00.001-07:002011-06-20T18:18:20.301-07:00Once a Month Cooking<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVz3A8NdqLNidle4FYk47VFmULh48gbLSkzN9sJZoXMeNgY_FJBHCunrvVXWu3L7NSRlN5hL9koii1VRlOKWBppZtnca3oX5LI4dlvy0H3cZeATJtoIUbbsm5wMM0CIvBBegZX4vtjx0i/s1600/untitled.bmp"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 186px; FLOAT: left; HEIGHT: 241px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5620473129475708690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitVz3A8NdqLNidle4FYk47VFmULh48gbLSkzN9sJZoXMeNgY_FJBHCunrvVXWu3L7NSRlN5hL9koii1VRlOKWBppZtnca3oX5LI4dlvy0H3cZeATJtoIUbbsm5wMM0CIvBBegZX4vtjx0i/s320/untitled.bmp" /></a><br /><br />Okay, I have been a bad cook and blogger the last couple of months. I have not been planning my meals as I know I need to. I know myself well enough to know that if I don't have plan, we end up eating out more. The girls had swim lessons the last couple of weeks from 5:30 to 7:00 each night. Between that and the end of school, we have been out of kilter. It has also been 95 degrees (or higher) each day, and it is only June! I hate to be in the kitchen when it is 100 degrees. So, I pulled out a cookbook that I purchased not too long ago. It is a <em>Once-a-Month Cooking</em> by Wilson and Lagerborg. It has menus, supply lists and recipes for two-weeks of cooking, or even a month of cooking. I decided to try one of the two week menus. I now have 14 meals in the freezer for summer use. The cookbook is set up to be used as a guide and was pretty easy to use. I ended up splitting up the cooking into two days, so I was not as efficient as I could have been. I was very pleased with the results so far. I think that I could use the 14 meals over a three week time period very easily by inserting a couple of vegetarian meals into the mix. I couldn't do this once a month, it was very intense, but once every few months I could make it work. The other thing to consider is the cost of the meals. I think the author's did a great job on this. I spent about $135.00 for the 14 meals. I thought that was pretty good!<br /><br /><strong>Here are the meals that I have in the freezer:</strong><br /><br /><br /><ol><br /><li>Hearty Hamburger Tomato Stew</li><br /><li>Chinese Chicken Morsels</li><br /><li>Roast Beef sandwiches with Au Jus</li><br /><li>Grilled Fish</li><br /><li>Chicken Spaghetti</li><br /><li>Mandarin Orange Chicken</li><br /><li>Grilled Chile Pepper Cheeseburgers</li><br /><li>Rainy day Chicken with Rice</li><br /><li>Polynesian Pork Loin</li><br /><li>Blackened Chicken Breast</li><br /><li>Chicken Cacciatore</li><br /><li>Meal-on-the-Run Pork Loin</li><br /><li>Chile Verde</li><br /><li>Savory Beef</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-14949683936490688712011-06-06T17:54:00.000-07:002011-06-06T17:59:43.300-07:00Sonic Cherry LimeadeHere is a summer favorite! Easy and cheaper than a run to the drive through.<br /><br /><strong>Ingredients:</strong><br />1 (12 ounce) can Sprite<br />3 lime wedges<br />1/4 cup cherry juice (Libby's Juicy Juice best)<br /><br /><strong>Directions:<br /></strong>1 Fill a 16 oz glass 2/3 full with ice Pour sprite over the ice.<br />2 add the juice of 3 lime wedges and drop them into the drink.<br />3 add the cherry juice and serve with straw.<br /><br />Makes one 16 oz. drink.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-33127429787124242332011-05-11T16:35:00.000-07:002011-05-13T13:42:11.892-07:00Pulled Pork BBQ PizzaWow it's been a while since I've posted a recipe. To be honest I haven't been very creative lately so I haven't had anything exciting to post. Last night I did find a really good recipe that helped me use up some leftover pulled pork that I made in the crock pot. It was a hit in this household. I found it on the food network website. It is an Emeril recipe:<br /><br /><p>Dough:</p><br /><p>Make or buy your dough. I use the recipe that came with my breadmaker.</p><br /><p>Cheese:</p><br /><p>12 oz Shredded Mozzerella</p><br /><p><br />BBQ Sauce (instead of tomato sauce):</p><br /><p>1 c apple cider vinegar</p><br /><p>1 c ketchup</p><br /><p>1/4 c light brown sugar</p><br /><p>1 T molasses</p><br /><p>1 T yellow mustard</p><br /><p>2 t worchestershire sauce</p><br /><p>1/2 t minced garlic</p><br /><p>1/4 t cayenne pepper</p><br /><p>1/4 t freshly ground pepper</p><br /><p>In a medium saucepan, combine ingredients (mixing to dissolve sugar). Allow sauce to simmer for 10 to 15 minutes or until slightly thickened.</p><br /><p>Roll out dough. Spoon 1 cup of the cooled bbq sauce over the pizza dough, leaving about 3/4" of dough uncovered around the edge. Spread the pulled pork over the sauce. Top with onion and/or bell pepper if desired. Spread cheese evenly over pizza. Bake at 425F for 10 to 15 minutes or until cooked through.</p>Tracie Nutterhttp://www.blogger.com/profile/11822737593082104130noreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-9967546040221828002011-05-09T19:51:00.000-07:002011-05-09T19:53:25.873-07:00Broccoli SaladGreat summer time salad!<br /><br /><strong>Ingredients:</strong><br />1 large head broccoli, broken into small flowerettes<br />1 medium onion or about 1/2 cup chopped onion<br />8 to 10 slices bacon<br />1 cup mayonnaise<br />1/4 to 1/2 cup sugar<br />2 to 3 Tablespoons vinegar<br />1/2 cup raisins<br />1/2 cup nuts (optional)<br /><br /><strong></strong><strong>Directions:</strong><br />1. Cut bacon into bits and fry crisp.<br />2. Mix together mayonnaise, sugar, vinegar, bacon, raisins and nuts (if using).<br />3. Pour over broccoli and onions. Mix well.<br />4. Let stand at least 1 hour or more before serving.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-55574421492255900402011-05-09T19:29:00.001-07:002011-05-09T19:50:55.758-07:00My new favorite things....<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVK8B7iShayFw5D32G-Kn7HDvwanmG6ruowEze9BPbrg0wCLwxpcmB0tUqVgD_d7NfAoovkP4yJop8xCB_LZDRqJsDGEmMe-qZx3R5s45UCDWKKlN0hZGFbGVWXVmUHfnYVTyc8rzOsA2o/s1600/wolfgang-puck-10-cup-rice-cooker-with-removable-lid%257E361265.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5604911530709967810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVK8B7iShayFw5D32G-Kn7HDvwanmG6ruowEze9BPbrg0wCLwxpcmB0tUqVgD_d7NfAoovkP4yJop8xCB_LZDRqJsDGEmMe-qZx3R5s45UCDWKKlN0hZGFbGVWXVmUHfnYVTyc8rzOsA2o/s200/wolfgang-puck-10-cup-rice-cooker-with-removable-lid%257E361265.jpg" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl77kSNfZn2WENhUZ-u6h35bv3bMT3EjtqOu_IFwYyqyD3HAWCMtxMVzU-DLc77URs25-XHBLt-UOJ_Tfgf_laB1EISp9tDxWi4U3XgBtwq1tLo05UdEuiq84C7TDxsg3WFHqFHxEg5vvz/s1600/collapsible-salad-spinner-2.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5604910598057770642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl77kSNfZn2WENhUZ-u6h35bv3bMT3EjtqOu_IFwYyqyD3HAWCMtxMVzU-DLc77URs25-XHBLt-UOJ_Tfgf_laB1EISp9tDxWi4U3XgBtwq1tLo05UdEuiq84C7TDxsg3WFHqFHxEg5vvz/s200/collapsible-salad-spinner-2.jpg" /></a><br /><br /><br /><br /><br /><div>I have a few items that I want to share that I a loving in the kitchen...</div><br /><br /><br /><br /><br /><br /><div>1. The <span id="SPELLING_ERROR_0" class="blsp-spelling-error">garden</span> is filling in, and the lettuce is growing daily by the yard... I needed a way to keep the lettuce fresh, so I made a SMALL investment in a salad spinner. I LOVE IT! I week later the lettuce is still fresh. It takes up a little space in the fridge, but well worth it! I found one for about 10 dollars</div><br /><br /><div></div><br /><br /><div>2. The Wolfgang Puck Rice Cooker/ Steamer/ and Slow Cooker is my new FAVORITE KITCHEN <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">APPLIANCE</span>! A few months ago my rice cooker died. it was a hard pill to swallow, but I did not rush out to get one. I did have my eye open. My slow cooker was getting too hot, and I was starting to burn dishes that should be fine cooking all day. I was flipping channels and I saw an add for this new <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">appliance</span>. I ordered it on a whim- and I TOTALLY LOVE IT!!!!! It acts as a <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">slow cooker</span>, rice cooker, and a steamer. I am using it two or three times a week. the shape also helps with counter shape. If you cook a lot in the <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">slow cooker</span>, I would totally check it out! I was also able to get it for the price of $39.00. </div><br /><br />http://kitchen-dining.hsn.com/wolfgang-puck-bistro-elite-10-cup-digital-multicooker_p-6269401_xp.aspx?o=RvItems-P&<span id="SPELLING_ERROR_5" class="blsp-spelling-error">sz</span>=5&<span id="SPELLING_ERROR_6" class="blsp-spelling-error">ocm</span>=<span id="SPELLING_ERROR_7" class="blsp-spelling-error">seis</span>&<span id="SPELLING_ERROR_8" class="blsp-spelling-error">attr</span>=&<span id="SPELLING_ERROR_9" class="blsp-spelling-error">subcat</span>=&cat=QC0097&dept=QC0010&sf=QC&gs=&prev=&cm_<span id="SPELLING_ERROR_10" class="blsp-spelling-error">sp</span>=Recommended*PD*bottom&<span id="SPELLING_ERROR_11" class="blsp-spelling-error">ccm</span>=QCQC0010QC0097Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-68546168332000455502011-05-09T19:11:00.000-07:002011-05-09T19:28:00.193-07:00Slow Cooker Chicken and DumplingsWhen you have to use the crock pot one or two nights a week, you can get TIRED of using it. It all seems the same. So when I found this recipe, I thought it sounded like something different. It is also really easy! I think I will add some veggies in with it, too. I am all about getting it all in together! I am glad the school year is almost to an end... we need a break!<br /><br /><br /><strong>Ingredients:<br /></strong>4 skinless, boneless chicken breast halves<br />2 Tablespoons butter<br />2 (10.75 ounce) cans condensed cream of chicken soup<br />1 onion, finely chopped<br />2 (10 ounce) packages refrigerated biscuit dough, torn into pieces<br /><br /><strong>Directions:</strong><br />1. Place the chicken, butter, soup, and onion into the slow cooker. Fill with enough water to cover.<br />2. Cover, and cook for 5 to 6 hours on High.<br />3. About 30 minutes before serving, place the torn biscuit dough in the slow cooker.<br />4. Cook until the dough is no longer raw in the center.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-49482798667956222302011-05-09T19:04:00.000-07:002011-05-09T19:10:28.420-07:00Yakisoba from Mark Bittman<p>I love Mark <span id="SPELLING_ERROR_0" class="blsp-spelling-error">Bittman</span>. He is my favorite chef. He cooks with simple ingredients, and a variety of cultures represented in his cooking. This is one of the recipes from his new show <strong>The <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Minalmist</span></strong> on the Cooking Channel. I also liked this recipe because it is a basic recipe that can use <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">different</span> meats and veggies. I did not like the smell of the sauce, but once it was cooked it was great. <br /><br /><strong>Ingredients<br /></strong>Salt<br />6 ounces dried or 10 to 12 ounces fresh Chinese egg noodles<br />1 tablespoon sesame oil<br />3 tablespoons peanut oil<br />2 tablespoons minced fresh ginger<br />2 pork chops, thinly sliced<br />1 small head <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Napa</span> or savoy cabbage, shredded (about 4 cups)<br />2 carrots, shredded<br />2 tablespoons ketchup<br />1/4 cup soy sauce<br />1/4 cup Worcestershire sauce<br />2 tablespoons <span id="SPELLING_ERROR_4" class="blsp-spelling-error">mirin</span> or a bit of sugar<br />Few drops hot sauce (recommended: Tabasco)<br />1 bunch scallions, chopped, white parts only<br /><br /><strong>Recipe</strong></p><br /><p>Bring a pot of water to a boil, salt it, and add noodles. Cook until just done, about 3 minutes. Drain in a colander and run under cold water. Toss noodles with sesame oil to keep them from sticking together, and set aside.<br /><br />Put peanut oil in a large skillet over medium-high heat. When it's hot, add ginger and cook, stirring, until just fragrant, about 1 minute. Add pork and cook for about 5 minutes or until the pork is no longer pink and is starting to brown around the edges.<br /><br />Add cabbage and carrots to skillet and stir; sprinkle with salt. Continue to cook until vegetables soften, adding a bit of water, as needed to keep them from sticking.<br /><br />Meanwhile, stir together in a small bowl ketchup, soy sauce, Worcestershire sauce, <span id="SPELLING_ERROR_5" class="blsp-spelling-error">mirin</span>, and hot sauce. When vegetables are soft and any liquid has evaporated, add noodles and sauce to skillet. Toss to coat everything well and cook until noodles are warmed through. Serve, topped with chopped scallions</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-56050829999163669342011-04-17T18:27:00.000-07:002011-04-17T18:32:10.395-07:00Ramen Noodle Salad<strong>Ingredients:</strong> <br /><p>2 cups of shredded cabbage</p><br /><p>1 cup of shreeded carrots or broccoli/ carrot mix</p><br /><p>4 green onions, chopped </p><br /><p>1 package ramen noodles (Oriental flavor) </p><br /><p>2 Tablespoons slivered almonds, sunflower seeds, or sesame seeds </p><br /><p><strong>Dressing (whisk or shake together):</strong></p><br /><p>1/2 cup salad oil 3 Tablespoons balsamic vinegar 3 Tablespoons sugar 1 teaspoon salt 1/2 teaspoon pepper Flavor packet from ramen noodles </p><br /><p><strong>Directions: </strong>1. Toast the nuts or seeds in a warm oven for 6-8 minutes, watching carefully to prevent over-toasting. Cool. 2. Combine cabbage, carrots and onions. 3. Break up noodles and add to vegetables. 4. Shortly before serving, add nuts or seeds and the mixed dressing; toss well. </p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-72007921870674418022011-04-17T18:17:00.000-07:002011-04-17T18:27:20.928-07:00Exploding Chicken TaquitosQuick, easy, and very tasty. This was a great end of the week recipe when I was tired and not wanting to cook. The girls also enjoyed. Courtesy of Hungry Girl on Cooking Channel Ingredients: <br /><ul><br /><li>One 9.75-oz. (or 10-oz.) can 98% fat-free chunk white chicken breast in water, drained and flaked </li><br /><li>1/2 cup salsa</li><br /><li>8 small (6-inch) yellow corn tortillas </li><br /><li>1/3 cup shredded fat-free cheddar cheese</li><br /><li>1/4 tsp. dry taco seasoning mix </li><br /><li>Optional dips: additional salsa, fat-free sour cream </li></ul><br /><p><strong>Directions:</strong></p><br /><p>Preheat the oven to 375 degrees. In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes. Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable. Set aside. Remove chicken mixture from the fridge, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside. Prepare a baking sheet by spraying it with nonstick spray. Set aside. Place one tortilla flat on a clean dry surface (keep the rest between the paper towels), and spoon about 2 heaping tablespoons of filling onto the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks, if needed, and place seam side down on the baking sheet. Repeat with remaining tortillas and filling. Bake in the oven until crispy, 14 - 16 minutes. (Don't worry if they crack and "explode" a little!) Allow to cool for 5 minutes. Remove toothpicks, if using. If you like, serve with additional salsa and sour cream for dipping. Enjoy! MAKES 4 SERVINGS</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-51793173363298884332011-04-11T18:13:00.000-07:002011-04-11T18:19:12.907-07:00CROCK POT NO PEEK STEWNew Crock-Pot recipe. It was easy, and it was ready when we got home. Both girls liked it, so I would say it is a keeper! <br /><br />1 lb. chuck or stew meat, cubed<br />2 c. potatoes, cut up<br />2 c. carrots, cut up<br />2 c. celery, cut up<br />1 lg. onion<br />1 c. each frozen green beans, peas, corn or whatever vegetables you wish<br />1 can Campbell's tomato soup<br />1 can water<br />1/4 tsp. pepper<br />1 tsp. parsley flakes<br />1 tsp. salt and salt substitute<br />1 tsp. Lawry's seasoned salt<br /><br />Mix all ingredients together in crockpot. Cover and cook on low for 10 to 12 hours. Don't peek!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-35530156892304038652011-04-10T19:02:00.000-07:002011-04-11T18:21:13.797-07:00Rachel Ray Brisket SupperThis was FABULOUS! I ended up using a pot roast since the grocery store was out of brisket. I also think I could do this in a slowcooker. Well worth the time! <br /><br />Recipe courtesy Rachael Ray <br /><br /><strong>Ingredients </strong>• 1 (5 to 5 1/2 pounds) lean beef brisket • Sea or kosher salt and coarse black pepper • 4 tablespoons olive oil • 4 medium onions, halved and sliced • 4 cloves garlic, sliced • 4 fresh bay leaves • A couple pinches ground cloves or allspice • 2 tablespoons tomato paste • 1 cup dry white wine • 2 cup chicken or beef stock • 1 (15-ounce) can diced tomatoes <br /><br /><strong>Directions </strong>• Preheat the oven to 350 degrees F. • Season the meat liberally with salt and pepper. Add a couple of tablespoons olive oil to a large Dutch oven, a couple of turns of the pan, and heat over medium-high heat. Add the meat and brown all over, 10 to 12 minutes. Remove the meat from the pan and drain off meat fat if any accumulates. Add another turn or 2 of the pan with extra-virgin olive oil. Add onions, garlic, bay and season with salt and pepper, cook to tender 8 to 10 minutes, add in a few pinches cloves and stir in the tomato paste 1 minute. Next stir in the wine and deglaze the pan, then add the stock and canned diced tomatoes and stir to combine. Settle the meat back into the pot and cover. Bake 1 1/2 hours, then uncover and bake 1 hour to reduce the liquids, then place the cover back on and cook until very tender, 1 1/2 hours more. • Remove the brisket to the carving board and cover with foil to keep warm. • Reduce the sauce a few minutes, simmering gently, uncovered to thicken a bit.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-27482569791849187472011-04-03T17:57:00.000-07:002011-04-03T18:08:38.488-07:00Easy Baked ZitiI love the baked ziti recipe that I got from my mom, but it can truly feed a crowd of 8 to 10. I am not up for that kind of recipe on a Sunday night for the four of us. I found this easy recipe that the girls really enjoyed. They liked it so much that they are taking it to school for lunch tomorrow. <br /><br />If you are interested in feeding a crowd, see this recipe: http://twosistersandfriends.blogspot.com/2010/12/baked-ziti.html<br /><br />Ingredients:<br />• 1 box Ziti or Rigatoni noodles <br />• 1 Can Del Monte Traditional Sauce (or your own recipe) <br />• 1 Ricotta Cheese (16 oz) <br />• 2 tablespoons. Lawry's Seasoned Salt (or more for your taste) <br />• 1 cup Mozzarella Cheese<br />• Parmesan cheese<br /><br />Preparation:<br />Cook ziti according to directions. Put in 9" X 13" pan. Mix in Ricotta cheese and seasoned salt. Mix in Mozzarella cheese. Pour sauce over top. Bake in 350° oven for 45 minutes. Sprinkle with Parmesan cheese, serve. Delicious!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-81896547102890804542011-04-03T17:40:00.000-07:002011-04-03T17:55:51.629-07:00April Meal PlanningI can't believe we are to the fourth month of 2o11! We have 9 weeks of school left, and we are starting to plan the summer. The sun is starting to come out, and just like the plants, I feel like I am coming out of hibernation. I have been reading cookbooks, blogs, and watching cooking shows. I am ready to experiment in the kitchen again. You will see that many of my recipes this time are new. I am also trying to get back to one vegetarian meal a week. I strayed a bit in the fall, I find it so much easier to go vegetarian when the food veggies are fresher. I will be posting the recipes through the week, as I try the new things. <br /><br /><object id="_ds_75306194" name="_ds_75306194" width="670" height="550" type="application/x-shockwave-flash" data="http://viewer.docstoc.com/"> <param name="FlashVars" value="doc_id=75306194&mem_id=8238586&doc_type=doc&fullscreen=0&showrelated=0&showotherdocs=0&showstats=0 "/> <param name="movie" value="http://viewer.docstoc.com/" /> <param name="allowScriptAccess" value="always" /> <param name="allowFullScreen" value="true" /> </object> <br /> <script type="text/javascript">var docstoc_docid="75306194";var docstoc_title="Gordon Meals April 2011";var docstoc_urltitle="Gordon Meals April 2011";</script><script type="text/javascript" src="http://i.docstoccdn.com/js/check-flash.js"></script><font size="1"><a href="http://www.docstoc.com/docs/75306194/Gordon Meals April 2011"> Gordon Meals April 2011</a> - </font>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-29487930125685464782011-03-24T19:04:00.000-07:002011-03-24T19:16:59.381-07:00Dinner Tool<div align="center">I was introduced to a cool website this week called </div><br /><div align="center"><a href="http://www.dinnertool.com/">www.dinnertool.com</a></div><br /><div align="center">It is a website that helps meal planning and assists in making the lists for grocery store. It is very cool! I can see using it to get started with your own meal planning. The folks at Dinner Tool approached us about linking to their website. They had found ours, liked it, and wanted to use it as a link from theirs. It looks like a great deal for both of us. :) Take some time to check it out!</div><br /><div align="center">You can see Two Sisters and Friends with this link:</div><div align="center"><a href="http://www.dinnertool.co%20m/page/friends">http://www.dinnertool.co m/page/friends</a></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-30981180507837306512011-03-24T18:17:00.000-07:002011-03-24T18:39:00.750-07:00Camp-Out Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJ9MWvBR5fUeYU6ESRBHLGukGYM-bjmmVishQesYG6pDX2qd0WdIL2-0Pu6A6gg7Ib3j-PmStNGk1b7ygtTalgQlD7bdoEoddi4LR4qWU-_ntfVjGhGW-sbtozABZHNprN5KUurkyuDhyphenhyphen/s1600/recipe-potato-bites-packet.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5587826009863174322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJ9MWvBR5fUeYU6ESRBHLGukGYM-bjmmVishQesYG6pDX2qd0WdIL2-0Pu6A6gg7Ib3j-PmStNGk1b7ygtTalgQlD7bdoEoddi4LR4qWU-_ntfVjGhGW-sbtozABZHNprN5KUurkyuDhyphenhyphen/s200/recipe-potato-bites-packet.jpg" /></a><br /><p></p><p></p><p>We are on spring break this week. I have enjoyed cooking meals in a more laid back manner; there have been no dance classes or choirs or meetings to run to. I have still had to plan the meals, but not based on what is going on in the evenings. Needless to say- it has been quite refreshing. One of the things that I wanted to do with the girls this week is teach them how to cook a dinner in aluminum foil. This is the kind of meal we grew up making when we went camping. However, tonight we cheated and used the grill. They are very simple to make, and they are very quick to cook on the grill. The girls did all parts of it except for lay the chicken in! For some reason- if they pick it out and help make it; they eat better! It also makes for easy clean-up!<br /><br /><strong>Ingredients (per packet)<br /></strong>5 baby carrots, diced<br />1/2 potato, sliced thin<br />1/4 onion, sliced thin<br />1 chicken breast<br />Cavenders seasoning<br />salt<br />pepper<br />olive oil</p><br /><p></p><br /><p><strong>Directions</strong></p><br /><ol><br /><li>Tear off a big enough piece of aluminum foil for all of the ingredients to be folded into and covered. Pour a bit of olive oil onto the bottom of a sheet of aluminum foil. </li><br /><li>Place a thin layer of potato on the bottom. </li><br /><li>Place a thin layer of onions next.</li><br /><li>Place a chicken breast on top.</li><br /><li>Top with carrots and another thin layer of potatoes.</li><br /><li>Season generously with salt, pepper, and Cavender's seasoning.</li><br /><li>Top with a smidge of olive oil (that means very little :))</li><br /><li>Fold the middle together, folding over at least once.</li><br /><li>Fold the ends on top of the packet, to prevent the oil from leaking out.</li><br /><li>Grill or cook over an open fire until the chicken juice is clear. (Took about 20 minutes on the grill.)</li></ol>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-74998856826136738492011-03-13T18:54:00.000-07:002011-03-13T18:57:01.072-07:00Crock Pot Cabbage and Beef CasseroleIngredients:<br />•1 1/2 pounds ground beef<br />•1 medium onion, chopped<br />•1 small head cabbage<br />•2 cans diced tomatoes (15 oz each)<br />•1 can tomato sauce (8 oz) or 1 can condensed tomato soup<br />•1/2 to 1 teaspoon cinnamon<br />•salt and pepper to taste<br />•About 2 cups hot cooked rice<br /><br /><br />Preparation:<br />Brown ground beef with onion; transfer to slow cooker/Crock Pot. Slice cabbage into small wedges; place on ground beef. Mix tomatoes, sauce, and seasonings; pour over all. Cover and cook on low 8 to 10 hours. Serve over the rice or mix together.<br />Serves 6.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-27483817927808922702011-03-13T18:48:00.000-07:002011-03-13T18:54:08.445-07:00March Meal PlanningBetter late than never....<br /><br />this month as been a week by week survival! I have finally finished the planning for this month. Enjoy!<br /><br /><object id="_ds_73636160" name="_ds_73636160" width="670" height="550" type="application/x-shockwave-flash" data="http://viewer.docstoc.com/"> <param name="FlashVars" value="doc_id=73636160&mem_id=8238586&doc_type=doc&fullscreen=0&showrelated=0&showotherdocs=0&showstats=0 "/> <param name="movie" value="http://viewer.docstoc.com/" /> <param name="allowScriptAccess" value="always" /> <param name="allowFullScreen" value="true" /> </object> <br /> <script type="text/javascript">var docstoc_docid="73636160";var docstoc_title="March Meal Planning";var docstoc_urltitle="March Meal Planning";</script><script type="text/javascript" src="http://i.docstoccdn.com/js/check-flash.js"></script><font size="1"><a href="http://www.docstoc.com/docs/73636160/March Meal Planning"> March Meal Planning</a> - </font>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-20107115642390592972011-03-09T18:50:00.000-08:002011-03-09T18:53:32.155-08:00Chicken and Rice CasseroleI have been a little behind this month, but I am still cooking and trying to keep us healthy and at home. This is a recipe I found that has become a household favorite. It is also a great one for company.<br /><br />Ingredients:<br />4 cups diced, cooked chicken*<br />4 cups cooked rice<br />½ c. celery<br />½ c. diced onions<br />2 cans cream of chicken soup**<br />¼ c. mayonnaise<br />1 Tbsp. Lemon juice<br /><br />Topping:<br />2 c. crushed cornflakes<br />3-6 Tbsp. Butter<br /><br />Assembly:<br />Sauté onions and celery.<br />Combine chicken, soup, mayo, and lemon juice. Mix in rice. Add sautéed onion and celery.<br />Place in 9x13 baking dish.<br />Top with crushed cornflakes and crumbled butter.<br /><br />Serving Day:<br />Thaw completely. Bake at 400 until heated through (about 45 minutes). If cornflakes start to turn too brown, lay a piece of foil over dish until done.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-18137847676857414682011-02-04T18:44:00.000-08:002011-02-04T18:50:31.715-08:00Veggie and Barley SoupThis was a great crockpot meal from this week. It is a hearty vegetarian soup. If you want a sweeter soup, try sweet potatoes instead of white potatoes. It makes a big pot of soup, but makes great leftovers!<br /><br />Ingredients:<br />• 1 cup medium pearl barley<br />• 1 bay leaf<br />• 9-oz. pkg. baby carrots<br />• 1 onion, chopped<br />• 2 stalks celery, chopped<br />• 3 garlic cloves, minced<br />• 2 potatoes, peeled and chopped<br />• 2 cups frozen corn<br />• 2 cups frozen green beans<br />• 1 tsp. salt<br />• 1/4 tsp. pepper<br />• 3 (14 oz). cans vegetable broth<br />• 4 cups water<br />• 14-oz. can diced tomatoes with herbs, undrained<br /><br />Preparation:<br />Place all ingredients except tomatoes in a 5-6 quart crockpot in the order given. Do not stir. Cover crockpot and cook on low for 6-8 hours. Stir soup and add tomatoes. Cover crockpot and cook for 10-15 minutes longer until soup is hot. Remove bay leaf before serving. 10 servingsUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-70505691737015071202011-02-04T18:30:00.000-08:002011-02-04T18:44:44.251-08:00February Meal PlanningI can't believe another month has passed. I am hoping to blog a little better this month. I changed things just a bit in this month's planning. I have reduced it to five meals a week instead of six. We still eat in six nights a week, but I have a couple of things put back for quick fixes or leftovers for a night. We have enjoyed the meals together this month. After the busy month of December, it has been nice to have things getting back to normal. The test will be continuing it another month.<br /><br /><a href="http://www.docstoc.com/docs/70948616/Gordon-Meal-Planning-February-2011">http://www.docstoc.com/docs/70948616/Gordon-Meal-Planning-February-2011</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-9487548231402956632011-01-09T17:35:00.001-08:002011-01-09T17:40:06.109-08:00Texas Oven-Roasted Beef Brisket<div>I bought some brisket for the first time. I found this recipe from Paula Dean which was pretty easy and very tasty. I served it with some mashed potatoes and it was very good! This does cook a long time, so it is a good Saturday or Sunday meal.</div><div><br /></div><a href="http://www.foodnetwork.com/recipes/paula-deen/texas-oven-roasted-beef-brisket-recipe/index.html">http://www.foodnetwork.com/recipes/paula-deen/texas-oven-roasted-beef-brisket-recipe/index.html</a><div><br /></div><div><br /><div><span class="Apple-style-span" style="font-family: arial, helvetica, clean, sans-serif; font-size: 13px; color: rgb(61, 61, 61); line-height: 15px; "><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 7px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 18px; font-weight: bold; font-family: 'trebuchet ms', sans-serif; color: rgb(61, 61, 61); ">Ingredients</h2><ul style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 14px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; ">2 tablespoons chili powder</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; ">1 tablespoon salt <i>**The reviews said this is too much salt. I just used 1 teaspoon. You could probably use 2 teaspoons and be okay.</i></li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; ">1 tablespoon garlic powder</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; ">1 tablespoon onion powder</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; ">1 tablespoon ground black pepper</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; ">1 tablespoon sugar</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; ">2 teaspoons dry mustard</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; ">1 bay leaf, crushed</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; ">4 pounds beef brisket, trimmed</li><li class="ingredient" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 10px; list-style-type: none; list-style-position: initial; list-style-image: initial; line-height: 21px; background-image: url(http://images.foodnetwork.com/webfood/fn20/imgs/bltccc.png); background-attachment: initial; background-origin: initial; background-clip: initial; background-color: initial; background-position: 2px 10px; background-repeat: no-repeat no-repeat; ">1 1/2 cups beef stock</li></ul><h2 style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 7px; margin-right: 0px; margin-bottom: 7px; margin-left: 0px; padding-top: 2px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; font-size: 18px; font-weight: bold; font-family: 'trebuchet ms', sans-serif; color: rgb(61, 61, 61); ">Directions</h2><div class="instructions" style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; ">Preheat the oven to 350 degrees F.</p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; ">Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.</p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; ">Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.</p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; ">Trim the fat and slice meat thinly across the grain. Top with juice from the pan.</p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; "><br /></p><p style="outline-style: none; outline-width: initial; outline-color: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 9px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; line-height: 21px; ">** I used baked this in my dutch oven. </p></div></span></div><div><br /></div></div>Tracie Nutterhttp://www.blogger.com/profile/11822737593082104130noreply@blogger.com0tag:blogger.com,1999:blog-5788222989607106198.post-13054757337450884382011-01-06T18:29:00.000-08:002011-01-06T18:45:07.317-08:00Butter ChickenAs I did the meal planning for the month, I asked Clay if there were anything he could think of that would be good to try. He told me that there was a <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">yogurt</span> based Indian chicken that he really likes, so this was the recipe I found for butter chicken. This is a great introduction to Indian spices. It has a milder taste than most curry based dishes. The girls enjoyed this, too. It took a little <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">balancing</span> as far as getting everything going, but I think it will easier <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">next</span> time. I would suggest having all the ingredients laid out before you begin. <br /><br /><br /><br /><strong>Ingredients:</strong><br /><br />1 tablespoon peanut oil<br />1 shallot, finely chopped<br />1/4 white onion, chopped<br />2 tablespoons butter<br />2 teaspoons lemon juice<br />1 tablespoon ginger garlic paste<br />1 teaspoon <span id="SPELLING_ERROR_3" class="blsp-spelling-error">garam</span> <span id="SPELLING_ERROR_4" class="blsp-spelling-error">masala</span><br />1 teaspoon chili powder<br />1 teaspoon ground cumin<br />1 bay leaf<br />1/4 cup plain yogurt<br />1 cup half-and-half<br />1 cup tomato puree<br />1/4 teaspoon cayenne pepper, or to taste<br />1 pinch salt<br />1 pinch black pepper<br />1 tablespoon peanut oil<br />1 pound boneless, skinless chicken thighs, cut into bite-size pieces<br />1 teaspoon <span id="SPELLING_ERROR_5" class="blsp-spelling-error">garam</span> <span id="SPELLING_ERROR_6" class="blsp-spelling-error">masala</span><br />1 pinch cayenne pepper<br />1 tablespoon cornstarch<br />1/4 cup water<br /><br /><br /><strong>Directions<br /></strong>1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon <span id="SPELLING_ERROR_7" class="blsp-spelling-error">garam</span> <span id="SPELLING_ERROR_8" class="blsp-spelling-error">masala</span>, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.<br /><br /><br />2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon <span id="SPELLING_ERROR_9" class="blsp-spelling-error">garam</span> <span id="SPELLING_ERROR_10" class="blsp-spelling-error">masala</span> and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.<br /><br /><br />3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.<br /><br />Server over rice.Unknownnoreply@blogger.com0