tag:blogger.com,1999:blog-44077642526532907462024-02-06T22:58:16.235-06:00WHAT'S COOKING AT THE EDWARDS'Sherry Edwardshttp://www.blogger.com/profile/02952343772395494198noreply@blogger.comBlogger745125tag:blogger.com,1999:blog-4407764252653290746.post-54882829869949290702022-09-30T19:16:00.000-05:002022-09-30T19:16:09.353-05:00Miracle breadThis recipe comes from "The Grateful Girl cooks!"<div><b>Ingredients:</b></div><div>1/2 cup warm water</div><div>2 Tablespoons active dry yeast</div><div>2 Tablespoons sugar</div><div>2 cups warm water</div><div>2 Tablespoons melted butter</div><div>2 teaspoons salt</div><div>7 cups flour</div><div>Nonstick cooking spray or evoo</div><div>1 egg</div><div>2 Tablespoons Milk</div><div>Sesame seeds, if desired</div><div><b>Instructions:</b></div><div>1. In small bowl, mix 1/2 cup warm water</div><div>with yeast and sugar. Set aside to</div><div>proof.</div><div>2. In large bowl, mix together 2 cups</div><div>warm water, 2 Tablespoons melted </div><div>butter, and salt. Mix well. Add yeast,</div><div>water and salt to large bowl and mix</div><div>to combine.</div><div>3. Add 7 cups of all purpose flour to</div><div>Dough mixture. Use a dough hook to</div><div>combine.</div><div>4. Form into a ball. Add evoo or cooking</div><div>spray to large clean bowl.</div><div>5. Cover bowl with tea towel and let</div><div>rise1 hour. Divide in 1/2.</div><div>6. Roll each section and shape into </div><div>flat rectangle shape. Roll from the long</div><div>end end and place on a cookie sheet</div><div>lined with parchment paper.</div><div>7. Using a sharp knife, make slits </div><div>about 1" deep across top of each loaf.</div><div>Cover bread with tea towel and let rise </div><div>1 hour. Preheat oven to 425 degrees</div><div>during last 15 min. of rising time. </div><div>8. I <i>did not do this step </i></div><div>In small bowl, beat together 1 egg and </div><div>2 Tablespoons milk. Using pastry brush,</div><div>lightly brush mixture over top of bread.</div><div>Sprinkle with Sesame Seeds.</div><div>8. Bake 425 degrees 20 min. Allow to</div><div>cool. Serve with butter.</div><div><br /></div>Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-7400123805315125402022-08-14T18:10:00.000-05:002022-08-14T18:10:27.219-05:00Stuffed Italian Sausage<p></p><div class="separator" style="clear: both; text-align: center;"> <div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">You only need 3 ingredients:</div><div class="separator" style="clear: both; text-align: center;">1. Italian link sausage </div><div class="separator" style="clear: both; text-align: center;">2. Mozarella Cheese sticks</div><div class="separator" style="clear: both; text-align: center;">3. Marinara Sauce </div><div class="separator" style="clear: both; text-align: center;">Directions: Cut the sausage across. I take the casing off. Stuff with string cheese. Place marinara sauce on bottom of dish. Lay stuffed sausage on top. Cover with aluminum foil. Bake 400° for 30 min. Remove foil and bake an additional 10 min.</div><div class="separator" style="clear: both; text-align: center;">I made spaghetti as the side dish. I probably used more than 1 cup of marinara sauce. </div><div class="separator" style="clear: both; text-align: center;"><img border="0" data-original-height="1309" data-original-width="711" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUGTR3SiaBDlzN9Ps9MCcegipChfMtIsCS2duH0-8kUN2mXr-MDevbuCf4MJ8DS8DL6pQX2igLJUx3Z8cn5VQc3Qr6xY4ANXw0qktcplqNcn-xpn8dNQneMMKwfAPWeyMrFOFjSkh4j-aHVNywqSCbckl0PEgG_It8IaePpvUy6DuAIDZMWNT4TMCIUg/w114-h209/Screenshot_20220814-175231_Pinterest.jpg" width="114" /></div><br /></div><br /> <p></p>Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-73629838404271922992022-06-08T17:32:00.001-05:002022-06-08T17:32:20.181-05:00Pork tenderloin medallions <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrKRGALu9IPpyFyIlTO88VcZLP7X7guwrpguaPm6DNMT8DGucYXgzD0luGDIqXlVdUSB3dkH5d1AkrkWweQ47TEV5JgF7bnYoW1lUfoLRMfIxzJrFLMu8dWN3Hl7mUbDXiFGxhDHNpt6PYMTxk3_WhmAtijRoEEtRxqzChiZ-Si_9abEhWC_VEJ324wQ/s4160/20220604_170253.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrKRGALu9IPpyFyIlTO88VcZLP7X7guwrpguaPm6DNMT8DGucYXgzD0luGDIqXlVdUSB3dkH5d1AkrkWweQ47TEV5JgF7bnYoW1lUfoLRMfIxzJrFLMu8dWN3Hl7mUbDXiFGxhDHNpt6PYMTxk3_WhmAtijRoEEtRxqzChiZ-Si_9abEhWC_VEJ324wQ/w287-h196/20220604_170253.jpg" width="287" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"> </span><b style="text-align: left;">Ingredients:</b></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">2pork tenderloins ( I only used 1 and 1/2 everything) This recipe is for 2 tenderloins </span></div><div><p>1 Tablespoon olive oil or Canola oil</p><p><b>Gravy:</b></p><p>3 Tablespoons butter</p><p>8 oz. Mushrooms</p><p>1/2 cup chopped onion</p><p>1 Tablespoon minced garlic</p><p>1/4 cup flour</p><p>2 cups chicken Broth</p><p>1 Tablespoon Wostershire Sauce</p><p>1 teaspoon rosemary</p><p>1/2 teaspoon salt</p><p>1/4 teaspoon pepper</p><p><b>Optional thickener </b>I didn't need it)</p><p>1/4 cup cold water</p><p>3 Tablespoons cornstarch</p><p><b>Instructions:</b></p><p> 1. Slice pork tenderloins into equal parts about 2" wide. Pat each tenderloin dry and season with salt and pepper.</p><p>2. Heat oil in large cast-iron skillet over medium-high heat. Add tenderloin slices and cook 2-3 min. per side. Set aside.</p><p><b>Gravy:</b></p><p>1. In the same pan, melt butter and add onions and mushrooms. Cook 5-7 min. until tender. Add minced garlic and cook 45 seconds. </p><p>2. Add flour and coat onions, mushrooms, and garlic. Slowly add chicken broth while continually stirring. Add worcestershire and all seasonings. Simmer 5 min.</p><p>3. If you prefer it thicker, add cornstarch and water mixture. When you reach desired thickness, add tenderloins to pan. Cook about 10 min. longer.</p><p><br /></p></div>Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-27187354766049988872022-06-02T18:47:00.000-05:002022-06-02T18:47:29.973-05:00Peanut Butter Cup Pudding Cookie Recipe<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymAla3XlxG6D2OAIBej9K2P4IgWZlpxBCHt-XumwgQrvSvC0PUxDpw1TXPbDtqZH0M54fvSKGRwgz1BHzyQkNqQ5ltyNuy7llIlVb3kj0vhd6aBJOieS9XwZL-UteftUec8a2n-yJhlkyzEwoEnTElQVqXAMPxoNRP9rIisZHzeap97ZjxaWlR3FG6Q/s4160/20220602_182029.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjymAla3XlxG6D2OAIBej9K2P4IgWZlpxBCHt-XumwgQrvSvC0PUxDpw1TXPbDtqZH0M54fvSKGRwgz1BHzyQkNqQ5ltyNuy7llIlVb3kj0vhd6aBJOieS9XwZL-UteftUec8a2n-yJhlkyzEwoEnTElQVqXAMPxoNRP9rIisZHzeap97ZjxaWlR3FG6Q/w240-h207/20220602_182029.jpg" width="240" /></a></div><br /> Ingredients: <div>1 cup butter- room temperature </div><div>1/2 cup sugar</div><div>1/2 cup light brown sugar</div><div>2 eggs</div><div>1 Tablespoon vanilla</div><div>2 1/4 cups flour</div><div>1 teaspoon baking soda</div><div>1/2 teaspoon salt</div><div>1 (4oz.) box instant Chocolate Pudding mix</div><div>10 oz. Peanut butter chips</div><div>1 cup Reese's peanut butter cups (chopped in small pieces) or miniature reese's cups.</div><div><br /></div><div>Instructions:</div><div>Preheat oven to 350 degrees</div><div>Beat butter and sugars until fluffy. Add eggs and vanilla. Mix to combine.</div><div><br /></div><div>Put flour, baking soda, and salt in separate bowl and mix together.</div><div><br /></div><div>Add wet ingredients to dry ingredients.</div><div><br /></div><div>Add Pudding (do not prepare Pudding, Add it to mix in powder format.</div><div><br /></div><div>Fold in peanut butter chops and Reese's and mix just until combined.</div><div><br /></div><div>Place heaping Tablespoons oVoorhees cookie sheet lined with Parchment paper and bake 10 min. Allow cookies to cool 10 min. before removing rom cookie sheet.</div><div><br /></div><div><br /></div><div><br /></div>Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-41640250398345988112022-03-24T16:05:00.002-05:002022-03-24T16:39:46.550-05:00Manicotti<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZz8kyxYuJ2eYcC4K99QcE9GhvzQ511q2bx3Hh_WDV3YrsJNQPNIgggSDQYk87bEj9z1Klmj_m1r9d56kD8YLUI5201ieLtd39nEQlcGnc6Oehc_NE405Ozr5hDp-WxCDBxgWpuvjIzrnIO612nncSTOYg8uZHzzE5ntMmZg5tP2zdabcqSO5b9RB1Ug/s4160/20220323_173647.jpg" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" data-original-height="3120" data-original-width="4160" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZz8kyxYuJ2eYcC4K99QcE9GhvzQ511q2bx3Hh_WDV3YrsJNQPNIgggSDQYk87bEj9z1Klmj_m1r9d56kD8YLUI5201ieLtd39nEQlcGnc6Oehc_NE405Ozr5hDp-WxCDBxgWpuvjIzrnIO612nncSTOYg8uZHzzE5ntMmZg5tP2zdabcqSO5b9RB1Ug/w338-h253/20220323_173647.jpg" width="338" /></b></a></div><b><br /> https://www.dinneratthezoo.com/manicotti-recipe/ I love this version of manicotti. You make it with Italian Sausage.</b><div><b><br /></b></div><div><b>Ingredients:</b></div><div><div><b>2 t. olive oil</b></div></div><div><b>1 pound Italian Sausage ( casings removed)</b></div><div><b>1\2 cup onion, finely chopped</b></div><div><b>2 t. Minced garlic</b></div><div><b>15 oz. ricotta cheese</b></div><div><b>1 egg</b></div><div><b>1 cup mozzarella cheese, shredded</b></div><div><b>1\2 cup parmesan cheese, grated</b></div><div><b>3\4 t. Italian seasoning</b></div><div><b>salt and pepper</b></div><div><b><br /></b></div><div><b>For assembly</b></div><div><b>2 1\2 cups marinara sauce</b></div><div><b>12 manicotti shells</b></div><div><b>1 1\2 cups mozzarella cheese</b></div><div><b>2 T. chopped parsley</b></div><div><b>Cooking spray</b></div><div><b><br /></b></div><div><b>Instructions:</b></div><div><b>1.Preheat oven to 350 degrees F. Coat 9"X13" </b><b>baking dish with cooking spray.</b></div><div><b><br /></b></div><div><b>For filling:</b></div><div><b>1. Heat olive oil over med/high heat. Place sausage in pan. Cook 3-4 min. breaking up meat into small pieces.</b></div><div><b>2. Add onions to pan and continue cooking until meat is no longer pink.</b></div><div><b>3. Add the garlic and cook 30 seconds. Remove from heat.</b></div><div><b>4. Place ricotta cheese, egg, mozzarella, parmesan, Italian seasoning, salt and pepper in separate bowl. Stir to combine.</b></div><div><b>5. Add meat mixture to ricotta mixture. Stir to combine.</b></div><div><b><br /></b></div><div><b>For assembly:</b></div><div><b>1. Cook manicotti in salted boiling water for 2 min. ( less than package directions.) Drain and cool slightly.</b></div><div><b>2. Spread 1 cup of the marinara sauce over bottom of 9"X13" pan</b></div><div><b>3. Use spoon or piping bag to fill each manicotti shell with meat mixture.</b></div><div><b>4. Arrange the manicotti in a single layer in baking dish. Pour the rest of sauce over the top.</b></div><div><b>5. Cover and bake 20 min. Uncover, sprinkle with the mozzarella cheese over top, then bake for 10-15 min. or until browned.</b></div><div><b>6. Sprinkle with parsley and serve.</b></div>Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-24383127582545090492022-02-07T17:53:00.117-06:002022-02-07T18:32:03.512-06:00Creamy Chicken Noodle Soup<div><br /></div><b></b><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 class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEihQpEYy4b7s8qSqId1YccJgha9zSAQUUl1_szWj5qJWWzNS9Nlur2xK6jsg6O3wGAd2VmOklEZNbF9qEqlU2Sj1_DshY8cHi7o9oRJUWQ44JAkg8B8cx1oH0juRH1UYxRi5wyZPv4_qapUf9XcCFqD4_9go0r0pGE9GBJOnVKoExWVpK1BW4C1pNNIaQ=s4160" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEihQpEYy4b7s8qSqId1YccJgha9zSAQUUl1_szWj5qJWWzNS9Nlur2xK6jsg6O3wGAd2VmOklEZNbF9qEqlU2Sj1_DshY8cHi7o9oRJUWQ44JAkg8B8cx1oH0juRH1UYxRi5wyZPv4_qapUf9XcCFqD4_9go0r0pGE9GBJOnVKoExWVpK1BW4C1pNNIaQ=s320" width="240" /></a></div><br />/b><b>Ingredients</b><div>1\4 cup unsalted butter</div><div>1 cup yellow onions, diced</div><div>3 medium carrots cut in rounds</div><div>2 celery stalks, diced</div><div>1 1\2 teaspoons salt divided</div><div>1\4 cup flour</div><div>4 med. garlic gloves diced</div><div>1\4 teaspoon smoked paprika</div><div>6 cups chicken stock</div><div>8 oz. wide egg noodles</div><div>1 Tablespoon sherry vinegar (I didn't use this)</div><div>1 rotisserie chicken, torn or chopped </div><div><br /></div><div>2 teaspoons fresh thyme</div><div>1. Melt butter in a large pot over medium heat. Add onions, carrots, celery, and 1\2 teaspoon salt. Cook until vegetables are soft, about 5 min. Add flour, garlic,and paprika. Cook until flour is light brown- about 1 min.</div><div>2. Add stock and increase heat to high. When boiling add egg noodles and cook until noodles are tender, about 10 min. Reduce heat to medium and add chicken. Heat through. Remove from heat and add heavy cream, sherry vinegar, and remaining salt. Divide into bowls and top with thyme leaves.</div><div><br /></div><div>1\2 cup heavy cream</div><div>1Tablespoon sherry vinegar (<br /><div><br /></div></div>Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com1tag:blogger.com,1999:blog-4407764252653290746.post-635843039192298762021-10-29T19:17:00.001-05:002021-10-29T19:24:44.223-05:00Bacon Scallops with Lemon Butter Sauce<p>This recipe comes from Julia's Album. With this new format, I don't know how to add her link.</p><p><br /></p><p> <b>Ingredients:</b></p><p>5 strips bacon </p><p>1 lb. Scallops (shrimp)</p><p>Salt and pepper</p><p>2 Tablespoons olive oil</p><p>3 Tablespoons freshly squeezed lemon juice</p><p>2 Tablespoons wine (I used more lemon juice)</p><p>2 Tablespoons butter (softened, not melted)</p><p>2 Tablespoons fresh chopped parsley</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzpfoYZooKm63bN31UhgOGFB3HhaTYTxmsQJ3cq_nx1AL4J7TDcCfiB0RFsgIPYYE50as5c6drcOzNS2rY2hzYLMCgtcs2r9yPdb2ryzjcWVAfIA_RYmEX1u2BSFO7h0jS0AagEEwPuhe/s1051/3fa7ab1028d6f8182fb40a25f2d401c3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1051" data-original-width="564" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzpfoYZooKm63bN31UhgOGFB3HhaTYTxmsQJ3cq_nx1AL4J7TDcCfiB0RFsgIPYYE50as5c6drcOzNS2rY2hzYLMCgtcs2r9yPdb2ryzjcWVAfIA_RYmEX1u2BSFO7h0jS0AagEEwPuhe/s320/3fa7ab1028d6f8182fb40a25f2d401c3.jpg" width="172" /></a></div><br /><p></p><p><b>Instructions:</b></p><p>1. Cook chopped bacon in skillet until cooked</p><p>2. Dry scallops with paper towels. Season with salt and pepper.</p><p>3. Heat large skillet until very hot, add 2 Tablespoons olive oil. Sear on high for 3-4 min. on each side. Remove from skillet.</p><p>4. Add the lemon juice and wine. Scrape the bottom of pan.</p><p>5 Remove from heat and add soft butter.. Add chopped bacon and scallops. Top with chopped parsley.</p>Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-55323532907392368472021-09-08T09:36:00.000-05:002021-09-08T09:36:29.865-05:00Sweet Potato Waffles<p></p><div class="separator" style="clear: both; text-align: center;">I got this from Texas Co-op magazine<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMfVSQoNnlfen-3jArxxXM0zcCuilwDIiknCf4dAWgwxTujiZ8u2k7oyotbb7-en83Laq2Vo48CUvpMhE2en24yydVDzQ4WbwHh9PgaedzWCMnZfj6K5-GbGcWqcFpVapXiqtT9hOzw5qT/s4160/20210908_090549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMfVSQoNnlfen-3jArxxXM0zcCuilwDIiknCf4dAWgwxTujiZ8u2k7oyotbb7-en83Laq2Vo48CUvpMhE2en24yydVDzQ4WbwHh9PgaedzWCMnZfj6K5-GbGcWqcFpVapXiqtT9hOzw5qT/s320/20210908_090549.jpg" width="240" /></a></div><br /> <b>Ingredients:</b><p></p><p>2 cups flour</p><p>1\4 cup brown sugar</p><p>2 teaspoons baking powder</p><p>1 teaspoon baking soda</p><p>1 teaspoon salt</p><p>1 teaspoon cinnamon</p><p>1\2 teaspoon ground ginger</p><p>1\4 teaspoon nutmeg</p><p>(I added 1\2 teaspoon pumpkin spice)</p><p>1 1\2 cups milk</p><p>1 cup mashed sweet potatoes</p><p>1\4 cup vegetable oil</p><p>2 eggs</p><p>1 teaspoon vanilla extract</p><p><br /></p><p><br /></p><p><b>Method:</b></p><p>I did this part the night before</p><p>1. In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.</p><p>2. The next morning in a separate bowl add milk, sweet potatoes, oil, eggs,and vanilla. Mix until smooth.</p><p>3. Pour a little dry mixture at a time to wet ingredients. Mix well</p><p>4. In a preheated waffle iron, spray with your favorite cooking spray and add batter. Close, and cook according to manufactures directions. Revove and add butter and maple syrup. Enjoy</p><p><br /></p>Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-15321523222985139892021-06-20T15:26:00.001-05:002021-06-20T15:26:20.703-05:00Basil/mozarella chicken<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlmnOgkgG4FA2qV_fRlG9GAa5qosAsh_HxuPtzptJtV6jroYdhDby-UydLon6gW1gjDTWxZcOmvnFlyVM5B11pPVHHPMmjRS5WIl-U4ptO3AP-fjqz317oNDkDYKywJZzaDUfHXS6zDAy/s4160/20210616_175350.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlmnOgkgG4FA2qV_fRlG9GAa5qosAsh_HxuPtzptJtV6jroYdhDby-UydLon6gW1gjDTWxZcOmvnFlyVM5B11pPVHHPMmjRS5WIl-U4ptO3AP-fjqz317oNDkDYKywJZzaDUfHXS6zDAy/s320/20210616_175350.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I got this recipe from six sisters. </div><br /> <b>Ingredients:</b><p></p><p>4 chicken boneless/skinless breasts </p><p>Salt and pepper to taste</p><p>4 slices mozzarella cheese </p><p>1/3 cup basil pesto</p><p>1/4 cup plain Greek yogurt</p><p>1/4 cup Parmesan cheese, grated</p><p>1/2 cup halfed cherry tomatoes</p><p>Fresh basil leaves</p><p><b>Instructions:</b></p><p>Preheat oven to 350 degrees Spray 9"X13" baking dish with cooking spray.</p><p>Place chicken breats in baking dish and season both sides with cooking spray.</p><p>In a small bowl combine pesto, Greek yogurt, and Parmesan cheese. Mix until combined.</p><p>Divide sauce evenly between the 4 chicken breasts.</p><p>Bake in preheated oven for 20 min. (I cooked it 30 min.)</p><p>Remove from oven and top with mozzarella cheese</p><p>Place halfed cherry tomatoes on top and cook an additional 10 min. Remove from oven and sprinkle with fresh basil. Enjoy.</p>Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-52305062776339289772020-07-22T20:05:00.002-05:002020-08-06T21:23:26.194-05:00Lemon/Raspberry Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3v30plOfyXWYz7eLL2uHNuYhsdzx1YH45Bhw0tmMCLguiAb8OQwk9ZxuEn9leUzkkS5V6oPqpcEzwNlqNyVMrTqtOHGsxYja8ES7FNRKrwAUvWFxeo7S9jZmcuA42M6lHoMxQrHLkPzn/s5312/20200722_182334.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="5312" data-original-width="2988" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw3v30plOfyXWYz7eLL2uHNuYhsdzx1YH45Bhw0tmMCLguiAb8OQwk9ZxuEn9leUzkkS5V6oPqpcEzwNlqNyVMrTqtOHGsxYja8ES7FNRKrwAUvWFxeo7S9jZmcuA42M6lHoMxQrHLkPzn/w144-h256/20200722_182334.jpg" width="144" /></a></div><div class="separator" style="clear: both; text-align: left;">This is where I found the recipe</div><div class="separator" style="clear: both; text-align: left;"><a href="https://theviewfromgreatisland.com/raspberry-lemon-cake/">https://theviewfromgreatisland.com/raspberry-lemon-cake/</a></div><div class="separator" style="clear: both; text-align: left;"><u>Ingredients for cake</u></div><div class="separator" style="clear: both; text-align: left;">9 Tablespoons unsalted butter at room temp.</div><div class="separator" style="clear: both; text-align: left;">1 cup granulated sugar</div><div class="separator" style="clear: both; text-align: left;">3 large eggs, separated</div><div class="separator" style="clear: both; text-align: left;">2 cups all purpose flour</div><div class="separator" style="clear: both; text-align: left;">1 Tablespoon baking powder</div><div class="separator" style="clear: both; text-align: left;">1 teaspoon salt</div><div class="separator" style="clear: both; text-align: left;">1/2 teaspoon baking soda</div><div class="separator" style="clear: both; text-align: left;">1 cup plain yogurt or sour cream</div><div class="separator" style="clear: both; text-align: left;">1 heaping cup raspberries</div><div class="separator" style="clear: both; text-align: left;"><u>Lemon buttercream frosting</u></div><div class="separator" style="clear: both; text-align: left;">2 sticks butter at room temperature</div><div class="separator" style="clear: both; text-align: left;">5 cups confectioner's sugar, sifted</div><div class="separator" style="clear: both; text-align: left;">juice of 1 1/2 lemons</div><div class="separator" style="clear: both; text-align: left;">optional yellow food coloring</div><div class="separator" style="clear: both; text-align: left;"><u>Instructions</u></div><div class="separator" style="clear: both; text-align: left;">1. Preheat oven to 350 degrees. Butter and flour two 9" cake pans (you can use 8" cake pans, just increase the cooking time. I use parchment paper on the bottom of the pans to insure a good release.</div><div class="separator" style="clear: both; text-align: left;">2. Cream the butter and sugar until light and fluffy, scraping down the sides of the bowl as necessary.</div><div class="separator" style="clear: both; text-align: left;">3. Beat in egg yolks, one at a time. In a separate bowl beat the egg whites until soft peaks form.</div><div class="separator" style="clear: both; text-align: left;">4. Whisk together the flour, baking powder, salt, and baking soda. </div><div class="separator" style="clear: both; text-align: left;">add to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl. Fold in egg whites. When no white streaks remain, fold in the raspberries.</div><div class="separator" style="clear: both; text-align: left;">5. Spread the batter evenly between the two cake pans and even out the tops with spatula.</div><div class="separator" style="clear: both; text-align: left;">6. Bake the cakes on the same oven shelf for about 25 min., or until the center springs back when touched and edges are starting to turn golden. Don't over bake.</div><div class="separator" style="clear: both; text-align: left;">7. Let cakes cool for 10 min. before turning them out and cooling them completely on a rack.</div><div class="separator" style="clear: both; text-align: left;">8. To make frosting, cream the butter, sugar, and food coloring. Add enough lemon juice to make a a creamy spreadable frosting. <i>I add the lemon zest of the lemon</i> Beat until smooth and creamy. </div><div class="separator" style="clear: both; text-align: left;">9. Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.</div><div class="separator" style="clear: both; text-align: center;"><u><br /></u></div><div class="separator" style="clear: both; text-align: center;"><u><br /></u></div>Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-16013265585864642222020-07-22T19:26:00.003-05:002020-07-22T20:17:59.209-05:00Snicker/ Carmel cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpmZawv2Nun-SQFpPg4rmXB8mbt_liLYZJDqXfRAvkvx5_4TtqxI1qxonTindZcUBsApv2Jjpl8pfkxNBuFBBWi1cm-4KqKxAFxU1q4QtaKs3XRHX6oOT7DuAFSN_rUcIH8nPCBkF9fBVM/s1600/IMG_20200719_102445_500.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpmZawv2Nun-SQFpPg4rmXB8mbt_liLYZJDqXfRAvkvx5_4TtqxI1qxonTindZcUBsApv2Jjpl8pfkxNBuFBBWi1cm-4KqKxAFxU1q4QtaKs3XRHX6oOT7DuAFSN_rUcIH8nPCBkF9fBVM/s200/IMG_20200719_102445_500.jpg" width="200" /></a></div><div>You can find the recipe here: <a href="https://www.sixsistersstuff.com/recipe/snickers-cupcakes-recipe/">https://www.sixsistersstuff.com/recipe/snickers-cupcakes-recipe/</a></div><div><br /></div>
1 box (15.25oz.) devils food cake mix<br />
<div>
1 (3.4oz.) instant chocolate pudding</div>
<div>
3/4 cup sour cream</div>
<div>
3/4 cup vegetable oil</div>
<div>
3 large eggs</div>
<div>
1 teaspoon vanilla extract</div>
<div>
<u>Carmel Buttercream frosting</u></div>
<div>
1/2 softened butter to room temp.</div>
<div>
1/4 cup Carmel sauce</div>
<div>
1/4 teaspoon salt</div>
<div>
3 cups powdered sugar</div>
<div>
<br />
<u>Additional toppings</u></div>
<div>
Mini chocolate chips</div>
<div>
Chopped peanuts</div>
<div>
Carmel sauce</div>
<div>
Snicker bites cut in 1/2</div>
<div>
<br />
<div>
Instructions</div>
<div>
1. Preheat oven to 350 degrees</div>
<div>
2. Line muffin tins with cupcake liners</div>
<div>
3. In a large mixing bowl, whisk together cake mix, pudding, sour cream, veg. oil, eggs, and vanilla. Beat until combined.</div>
<div>
4. Bake 20 min. or until toothpick comes out clean</div>
<div>
5. Let cupcakes cool completely.</div>
<div>
6. In large mixing bowl, beat together softened butter, Carmel sauce, and salt. Gradually beat in powdered sugar until fluffy.</div>
<div>
7. Spread frosting unto cooled cupcakes.</div>
<div>
8. Top with a drizzle of Carmel sauce, candy, chocolate chips, and peanuts.</div>
<div>
<br />
<div>
<br /></div>
</div>
</div>
Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-47635356966544473902020-05-12T17:57:00.000-05:002020-05-12T18:18:15.685-05:00Island pork tenderloin<div class="separator" style="clear: both; text-align: center;">
This is not a great picture, but we loved it.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTkSMA5bKDobeEOjcvhFjKLkivN6it81mp96QNEbCE4-TlxZNjLWrWE_jKDG1_WDPqXx7tHGq8F_e4nn1Oy8I7pOlp4O89OJjaW_zynqVAGSARybhfCeqTVnRQm_E4EPQryQLhTYfV7Pu/s1600/20200512_171853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimTkSMA5bKDobeEOjcvhFjKLkivN6it81mp96QNEbCE4-TlxZNjLWrWE_jKDG1_WDPqXx7tHGq8F_e4nn1Oy8I7pOlp4O89OJjaW_zynqVAGSARybhfCeqTVnRQm_E4EPQryQLhTYfV7Pu/s320/20200512_171853.jpg" width="180" /></a></div>
Inhredients:<br />
1- 1 1/2 lb. Pork tenderloin<br />
2 T. Olive oil<br />
Rub:<br />
2 t. Salt<br />
1 t. Cinnamon<br />
1 t. Cumin<br />
1t. Chili powder<br />
1/2 t. Black Pepper<br />
Glaze:<br />
3/4 c. Brown sugar<br />
2 T. Minced garlic<br />
1 T. Sriracha sauce<br />
Instructions:<br />
1. Preheat oven to 350° Drizzle an<br />
oven safe pan such as a cast iron<br />
skillet with olive oil.<br />
2. Whisk together rub ingredients.<br />
Sprinkle rub mixture over tenderloin.<br />
Use fingers to massage into meat.<br />
3. Place tenderloin in skillet and allow<br />
to brown 3-4 min. on each side.<br />
4. Mix glaze ingredients together and<br />
spread over the tenderloin. Transfer<br />
to preheated oven and bake 20 min.<br />
until cooked through.<br />
5. Cut tenderloin into 1" slices. Drizzle<br />
glaze from pan over tenderloin<br />
before serving.<br />
<br />
<br />Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-84051356919472355862019-09-17T19:32:00.001-05:002019-09-17T19:51:55.671-05:00French onion chicken casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCKMg3Rn5d0BMsLCP9KVEyFeS04DMZfMFZvntlyx1hG1mgC6VqXzdO3dzuVpM5IOrjylB-ZCKEUqH-K3tkvUE1j7r97ugR1JiPsu2jOuinsAbz607m-XC6OcGnrGMUY_jbGzWWyiNO3qk/s1600/20190917_174738.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqCKMg3Rn5d0BMsLCP9KVEyFeS04DMZfMFZvntlyx1hG1mgC6VqXzdO3dzuVpM5IOrjylB-ZCKEUqH-K3tkvUE1j7r97ugR1JiPsu2jOuinsAbz607m-XC6OcGnrGMUY_jbGzWWyiNO3qk/s320/20190917_174738.jpg" width="180" /></a></div>
Found this recipe<br />
on eatwell 101. I think<br />
this would also be good<br />
on pork chops. You can find the recipe<br />
<a href="https://www.eatwell101.com/french-onion-chicken-casserole-recipe">Here</a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<b><br /></b>
<b><br /></b><br />
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b><br /></b>
<b><a href="https://sites.google.com/site/whatscookingattheedwards/french-onion-chicken-casserole-1">Printable Version</a></b><br />
<b>Ingredients:</b><br />
3 boneless, skinless chicken breasts<br />
1-2 teaspoons garlic powder<br />
1 teaspoon oregano<br />
Red pepper flakes to taste<br />
Salt and pepper<br />
1 cup shredded mozzarella cheese<br />
( or Gruyere)<br />
2-3 T. unsalted butter<br />
5 large onions ( I used 2)<br />
3 cloves garlic, minced<br />
1/4 - 1/2 cups chicken stock<br />
parsley for garnish<br />
1. To make chicken casserole: Preheat oven to 400 degrees F<br />
Lightly spray a 9" X 13" baking dish with cooking spray.<br />
2. Melt butter in a large skillet over medium/high heat. Add onions and season with salt and pepper. Cook for 5-8 min. until soft.<br />
3. Reduce heat and cook until onions are caramelized.- about 15 min. longer. Pour in 1/4 cup broth if pan gets too dry. Keep stirring until onions are browned.<br />
4. Stir in minced garlic about 1 min. Turn off heat and cool a few min.<br />
5. Season chicken breasts w/o oregano, crushed pepper flakes, salt, pepper, and garlic powder. Go easy on salt because onions and cheese have salt. Arrange chicken breasts in prepared baking dish.<br />
6. Divide onions on top of each chicken breast. Sprinkle cheese on to and bake 25- 30 min. ( more depending on thickness. Turn on broiler and broil additional 2 min. Garnish w/o chopped parsley if desired.<br />
<br />
<br />Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-16575917850021234412019-08-02T18:10:00.002-05:002019-08-02T18:10:54.528-05:00Lemon Blueberry Explosion Loaf<br />
<div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;">
</div>
<div style="text-align: left;">
<img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitwIU_FmiO7Gs7I1tpB_noEeIwk06e5913SJERIh5zQycBGGOVVynAhOFBfW3xtFzmnb7u89wneuUEwP85vlCGJMPiRgnUPMgKOLvRXSdlUHYkW1aNcmxDki-cgOYgae668-WumVvGQQRe/s320/20190802_175523.jpg" width="180" />We are headed to Oregon to stay with friends for aS week and thought I would bake a loaf of breakfast bread to have in the morning before we head out to hike in cool weather. You can find the blog <a href="https://www.thebakingchocolatess.com/lemon-blueberry-explosion-loaf/">Here</a>.</div>
<div style="text-align: left;">
<b>Ingredients:</b></div>
<div style="text-align: left;">
1 1/2 cups all-purpose flour</div>
<div style="text-align: left;">
2 teaspoons baking powder</div>
<div style="text-align: left;">
1/2 teaspoon salt</div>
<div style="text-align: left;">
3 large eggs</div>
<div style="text-align: left;">
3/4 -1 cup granulated sugar</div>
<div style="text-align: left;">
1 cup sour cream or Greek yogurt</div>
<div style="text-align: left;">
1/2 cup canola oils</div>
<div style="text-align: left;">
2 Tablespoons lemon zest</div>
<div style="text-align: left;">
1-2 Tablespoons lemon extract</div>
<div style="text-align: left;">
1 1/2 cups blueberries </div>
<div style="text-align: left;">
1 Tablespoon flour to toss and coat with blueberries before adding to loaf</div>
<div style="text-align: left;">
<b>Old Fashioned Powdered Sugar Glaze:</b></div>
<div style="text-align: left;">
3/4 - 1 cup powdered sugar</div>
<div style="text-align: left;">
1-2 Tablespoons almond milk or other milk you have on hand</div>
<div style="text-align: left;">
<b>Instructions:</b></div>
<div style="text-align: left;">
1. Preheat oven to 350 degrees<b> </b>F. Spray a 9 X 5 loaf pan with non-stick spray. Parchment paper makes it easy to get out of the loaf pan.</div>
<div style="text-align: left;">
2. Whisk together the flour, baking powder, salt and set aside.</div>
<div style="text-align: left;">
3. In a large bowl, add the eggs, sugar, sour cream/ yogurt and oil. Whisk until smooth.</div>
<div style="text-align: left;">
4. Add lemon zest, and lemon extract. Whisk together well.</div>
<div style="text-align: left;">
5. Add dry ingredients and whisk or stir until just combined.</div>
<div style="text-align: left;">
6. Put blueberries in a container and add 3 teaspoons flour and shake. Add to mixture and fold blueberries into mixture.</div>
<div style="text-align: left;">
7. Pour batter into prepared loaf pan. Bake for 52-57 minutes or until golden brown.</div>
<div style="text-align: left;">
8. The last 10 minutes of baking, tent pan with foil by loosely draping a sheet of foil over bread to prevent excessive browning on top and sides of bread before center cooks through.</div>
<div style="text-align: left;">
9. Allow loaf to cool in pan for at least 30 minutes before glazing. (I did not do this, thus the crack)</div>
<div style="text-align: left;">
10. For the glaze, combine powdered sugar and almond milk. Stir until smooth.</div>
<div style="text-align: left;">
11. Drizzle over cake.</div>
<div style="text-align: left;">
<b></b><br /></div>
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<b></b><br />Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-55458838870560378382019-07-28T18:36:00.000-05:002019-07-28T18:36:44.665-05:00Fried shrimp<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgghP-t8z_EZ-kg55t4z10IepUnOyhfyYbAJDE359bqemuFpW_uq7Qx8vCBrl7vN0tR-omSWg1912P4CzhKdxQw0UoxRxQQL3qoAbvRciWiS4ShHOByq8SCoc2ieiLYZD_pKM_LGDUVOqrb/s1600/20190728_173511.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgghP-t8z_EZ-kg55t4z10IepUnOyhfyYbAJDE359bqemuFpW_uq7Qx8vCBrl7vN0tR-omSWg1912P4CzhKdxQw0UoxRxQQL3qoAbvRciWiS4ShHOByq8SCoc2ieiLYZD_pKM_LGDUVOqrb/s320/20190728_173511.jpg" width="180" /></a></div>
You can find Ree Drummond's recipe <a href="https://www.foodnetwork.com/recipes/ree-drummond/fried-shrimp-3470813">Here</a> I cut the recipe in half and it made about 20 shrimp. We love friend shrimp, but mine usually doesn't have the good crust I want. This has it all. Dip in cocktail sauce and enjoy.<br />
<br />
<b>Ingredients:</b><br />
1/4 cup cornstarch mixed with<br />
1/4 cup all-purpose flour<br />
1 large egg <i>( you can always add another if needed)</i><br />
2 T. water<br />
1 cup panko breadcrumbs<br />
<i>Ree adds 1/2 cup of seasoned breadcrumbs, but I did not</i><br />
3/4 pound peeled and deveined jumbo shrimp<br />
Vegetable oil for frying<br />
Kosher salt and ground black pepper<br />
<br />
Cocktail sauce, recipe follows:<br />
1 cup ketchup 1 tablespoon prepared horseradish - mixed<br />
<br />
<br />
<b>Directions: </b><br />
1. Combine cornstarch and flour in a shallow pan. Beat egg and 2 T. water in a second shallow pan. In the third bowl add panko and seasoned breadcrumbs if using. 1st dip shrimp in flour mixture, then egg wash, then bread crumbs.<br />
2. Heat enough oil to fry your shrimp<br />
3. Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side. I used a fry baby and was able to fry them a total of 2 min. Drain on a paper towel and season with salt and pepper. Serve with cocktail sauce.Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-26053321592530890902019-07-27T19:31:00.001-05:002019-07-27T19:33:05.375-05:00Brushetta Shrimp Pasta<div class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: left;">
<img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQQF3bsE75pKRB1PYYSlOUTvEOvnSIPcEYBe0rvK3YqRN4mk1ZVAlRYn3G1ZMc7HfwfDgvjdUBcha0ykO9rJ4rmCL7ga5uu3hGgt2a20SseNjWaxJVDr5e2pwMWYtYsrEDvFeIVxqfBlZc/s320/20190727_170718.jpg" width="180" /></div>
<div style="text-align: left;">
<a href="http://www.delish.com/cooking/recipe-ideas/recipes/a47440/brushetta-shrimp-pasta-recipe/">Shrimp Pasta</a></div>
<div style="text-align: left;">
My husband found this recipe. He is good at finding recipes that we both love. He was my sous cheff. </div>
<div style="text-align: left;">
<b>Ingredients:</b></div>
<div style="text-align: left;">
kosher salt to taste</div>
<div style="text-align: left;">
6 oz. angel hair pasta</div>
<div style="text-align: left;">
2 Tablespoons extra-virgin olive oil, divided</div>
<div style="text-align: left;">
1 lb. medium shrimp, peeled and deveined1 </div>
<div style="text-align: left;">
1 teaspoon Italian seasoning</div>
<div style="text-align: left;">
Freshly ground pepper</div>
<div style="text-align: left;">
3 cloves garlic, minced</div>
<div style="text-align: left;">
2 cups chopped tomatoes (I used grape tomatoes cut in 1/2)</div>
<div style="text-align: left;">
<i>1 cup artichoke hearts and black olives if desired</i></div>
<div style="text-align: left;">
1/2 cup heavy cream or half and half</div>
<div style="text-align: left;">
1/4 cup Parmesan, cheese, plus more for garnish</div>
<div style="text-align: left;">
fresh basil for garnish</div>
<div style="text-align: left;">
<b>Directions</b></div>
<div style="text-align: left;">
In a large pot of salted boiling water, cook angel hair pasta according for directions until al dente. Drain and set aside.</div>
<div style="text-align: left;">
In a large skillet over medium-high heat, add 1 </div>
<div style="text-align: left;">
tablespoon olive oil. Add shrimp and season with salt, pepper, and Italian seasoning. Cook 2-3 minutes per side. Set aside.</div>
<div style="text-align: left;">
T skillet, add remaining Tablespoon oil. Add garlic and cook 1 minute. Add tomatoes (and artichokes and black olives if desired) Cook 2 minutes if just tomatoes 4 min. if adding artichokes. Stir in heavy cream and Parmesan. Let simmer 2 minutes, Add cooked pasta and shrimp Toss until combined. Garnish with basil and more Parmesan if desired.</div>
<div style="text-align: left;">
<b></b><b></b><br /></div>
<br />
<b></b><br />Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-15549305652286911342019-06-16T09:51:00.000-05:002019-06-16T09:52:11.936-05:00Lemon/Blueberry scones<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
I cut this recipe in half.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBAsEQERuRLx1ZPC0OytDsx-tOptV5sZnpVSt0TkS0QCN29wlA5b1F-y5_fAHEJCUOujusc2fKbGGthHu_T-pvWhaGyU4PUaBrUSnzXz7bpRcXja0wxltzrbIM2_zakQgeFt3XVnOd6JGg/s1600/15606948793589197779.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBAsEQERuRLx1ZPC0OytDsx-tOptV5sZnpVSt0TkS0QCN29wlA5b1F-y5_fAHEJCUOujusc2fKbGGthHu_T-pvWhaGyU4PUaBrUSnzXz7bpRcXja0wxltzrbIM2_zakQgeFt3XVnOd6JGg/s200/15606948793589197779.jpg" width="112" /></a></div>
Ingredients:<br />
2 cups flour<br />
1/4 cup sugar<br />
1 Tablespoon baking powder<br />
1/2 teaspoon salt<br />
1/2 cup cold butter- small chunks<br />
1/4 cup whipping cream<br />
1/2 cup milk<br />
1 large egg<br />
<br />
Filling. Glaze<br />
1 cup blueberries. 2 T. Melted butter<br />
Zest of 1/2 lemon. Zest of 1/2 lemon<br />
3-5 T. Lemon juice<br />
Directions<br />
Preheat oven to 375 degrees. Line baking<br />
sheet w/o parchment paper. Sift together<br />
dry ingredients. Cut in cold butter. Whisk<br />
together wet ingredients. Mix wet ingredients<br />
w/o dry ingredients. Turn out onto lightly<br />
floured board. Press into 10" X 14" rectangle.<br />
Spread blueberries and zest evenly over<br />
dough. Roll dough from small side Slice into<br />
triangles. Brush tops with milk. Bake 20 min. Cool<br />
10 min and add glaze to top.Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-43094884298939536522019-05-01T20:13:00.001-05:002019-05-01T20:13:38.403-05:00Three Cheese Stuffed Balsamic Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkyzLhYLV9U0jKsjn1wmwmUQxJb8lksiuZTZUjHkEslBbv8v6wMP5_NI1XmAepvJ0tuQ9MN9XzVxtRmpSUHSQpg16JcSHOMOII-Ef3B5lcUTx-E8w6cTVuDlKaTJdaTO0ni8G4hPfZUbNT/s1600/20190501_180619.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkyzLhYLV9U0jKsjn1wmwmUQxJb8lksiuZTZUjHkEslBbv8v6wMP5_NI1XmAepvJ0tuQ9MN9XzVxtRmpSUHSQpg16JcSHOMOII-Ef3B5lcUTx-E8w6cTVuDlKaTJdaTO0ni8G4hPfZUbNT/s320/20190501_180619.jpg" width="180" /></a></div>
This recipe comes from Creme De La Crumb. You can find the recipe <a href="https://www.lecremedelacrumb.com/three-cheese-stuffed-balsamic-chicken/">Here</a> I poured up the balsamic sauce and we dipped each bite in the awesome sauce. My husband loved it.<br />
<br />
<b>Ingredients:</b><br />
4 boneless skinless chicken breasts<br />
1 Tablespoon oil<br />
salt and pepper to taste<br />
1/2 teaspoon each dried oregano, thyme, basil, and garlic powder<br />
4 slices provolone cheese<br />
1/2 cup shredded mozzarella cheese<br />
1/2 cup 6 cheese Italian cheese<br />
2 Tablespoons butter<br />
2 Tablespoons honey<br />
1/2 cup balsamic vinegar<br />
3 Tablespoons brown sugar<br />
<br />
<br />
<br />
<b>Instructions:</b><br />
1. Preheat oven to 375 degrees. Use a sharp knife to cut a pocket horizontally in the thickest side of each chicken breast, being sure not to cut all the way through.<br />
2. Place one slice of provolone cheese in the pocket, topped with 1/4 of mozzarella, and 1/4 of six cheese Italian. Use toothpicks to close and secure the opening.<br />
3. Drizzle chicken breasts with olive oil. Season with salt pepper, oregano, thyme, basil, and garlic powder. Use your fingertips to rub seasonings into the chicken. ( I made a mixture of all spices and spread them over the chicken.)<br />
4. In a large oven-safe skillet over medium-high heat, melt butter. Once almost melted, add the honey and stir until mixture bubbles. Add chicken and brown on each side for 2-4 minutes. Whisk together the balsamic vinegar and brown sugar, pour over chicken and cook 2 minutes longer.<br />
5. Transfer skillet to oven and bake for 15-20 minutes until chicken is cooked through and cheeses are melted. Spoon balsamic sauce from the pan over the chicken, top with fresh basil if desired, and serve.Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-91568200648002881152019-01-02T20:00:00.000-06:002019-01-02T20:00:53.464-06:00Salted Caramel Stuffed Double Chocolate Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgevWWOdaQqpsWPLWBFTQQ5tMB2HKQbORecqFt92_10KIDrqaL7_jE7w_cs94unKk2pPSDXbdUKcczuFg70NzharnrkrjbBgXr2KY_28jruusAsYwy82E7deDF_C5_3pvxSZp2wediUE8DY/s1600/20190102_185141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgevWWOdaQqpsWPLWBFTQQ5tMB2HKQbORecqFt92_10KIDrqaL7_jE7w_cs94unKk2pPSDXbdUKcczuFg70NzharnrkrjbBgXr2KY_28jruusAsYwy82E7deDF_C5_3pvxSZp2wediUE8DY/s320/20190102_185141.jpg" width="320" /></a></div>
You can find the original recipe <a href="https://www.lecremedelacrumb.com/wprm_print/21267">Here</a>. I put some white chocolate chips when they were about 1 min. from being done because that is what I had.<br />
<b>Ingredients:</b><br />
1 cup flour<br />
2/3 cup cocoa powder<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
10 Tablespoons unsalted butter, softened<br />
3/4 cup brown sugar<br />
1/4 cup sugar<br />
1 egg, room temperature<br />
2 teaspoons vanilla extract<br />
1 1/2 cups semi sweet chocolate chips<br />
18 Rolo candies<br />
1 Tablespoon coarse sea salt<br />
<b>Instructions:</b><br />
1. In a medium bowl whisk together flour, cocoa powder, baking soda, and salt. In a large bowl beat together butter, and both sugars until light and fluffy. Mix in egg and vanilla until mixed.<br />
2. Gradually mix in dry ingredients on low speed until just incorporated. Stir in chocolate chips by hand. Cover tightly and refrigerate at least 2 hours. I baked a few at a time over about 3 days so they would be hot.<br />
3. Preheat oven to 350 degrees. Roll about 2-3 Tablespoons of cookie dough in a ball. Break the ball in half and place 1/2 on cookie sheet. Press a Rolo into center of cookie dough. Place remaining 1/2 on top to cover the Rolo completely. Repeat with remaining dough placing cookies 3 inches apart.<br />
4. Bake 10-12 min. Until cookies are just set. Sprinkle with sea salt to taste. Cool and enjoy.Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-86726142109747587702018-05-01T12:58:00.001-05:002018-05-01T12:58:49.587-05:00Baked Salmon in foil packets<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyOaUBPET7OJmCnwOhfz1Tto8hYD3XDxlsmLkoQOmwDtXA59zL_gHzfCHmXJrZtspTbhuB6PkMIBLcIh1bklZzC28apGfDOGN2BnXPn8K8t9BFjxEHg4iCUOVPx3YzTqcEuxrX3mkBZ0Qu/s1600/20180416_172757.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyOaUBPET7OJmCnwOhfz1Tto8hYD3XDxlsmLkoQOmwDtXA59zL_gHzfCHmXJrZtspTbhuB6PkMIBLcIh1bklZzC28apGfDOGN2BnXPn8K8t9BFjxEHg4iCUOVPx3YzTqcEuxrX3mkBZ0Qu/s320/20180416_172757.jpg" width="180" /></a></div>
I found this recipe on Pinterest. We have grown very fond of salmon and found this to be a great way to cook it. You can find it here. https://www.lecremedelacrumb.com/baked-honey-cilantro-lime-salmon-in-foil/<br />
<a href="https://sites.google.com/site/whatscookingattheedwards/baked-salmon-in-foil-packets">Printable Recipe</a><br />
<br />
<br />
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<b><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 12.5pt;">INGREDIENTS<o:p></o:p></span></b></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 7.5pt; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "symbol"; font-size: 10.0pt;"><span style="mso-list: Ignore;">·<span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">1 large salmon fillet (see note)<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">salt and pepper, to taste<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">½ cup butter, melted (see note)<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">juice of 2 limes (plus one lime, thinly sliced)<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">4 tablespoons honey<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">3 teaspoons minced garlic<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #666666; font-family: "arial" , "sans-serif"; font-size: 9.0pt;">⅓</span><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;"> cup
cilantro, roughly chopped<o:p></o:p></span></div>
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<span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">Get Ingredients<a href="http://chicory.co/button-styled.html?utm_source=widget-button&utm_medium=click-powered-by&utm_campaign=powered-by-chicory" target="_blank"><span style="color: #1a0dab;">Powered by Chicory</span></a><o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal;">
<b><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 12.5pt;">INSTRUCTIONS<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">Preheat
oven to 350 degrees. Line and grease a large baking sheet with foil. Lay salmon
on foil and season with salt and pepper on both sides to taste. Slip lime
slices underneath the salmon.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">Stir
together butter, lime juice, honey, and garlic. Pour mixture over salmon. Fold
sides of foil up over the salmon (don't worry if it doesn't cover the salmon
completely).<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">Bake
for 15-20 minutes. Switch oven to broil and cook another 5 minutes. Sprinkle chopped
cilantro over the top and serve.<o:p></o:p></span></div>
<br />Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-84742990497079257622018-05-01T12:48:00.000-05:002018-05-01T12:48:03.599-05:00Grilled Chicken Margarita<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFFtdfwf7ActaY_ja_l7NPbyxzq0iXfXlLqCWGYIlzndZPDR5hva6Mm2h-wolmP1EMv8bex5CFt6oxtzid0dBfpec2cRdSV37A5U8fpN0_ZjUrGdeUstSjmGWzg54vZvC_riQkCvvEe6m/s1600/20180423_172900.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFFtdfwf7ActaY_ja_l7NPbyxzq0iXfXlLqCWGYIlzndZPDR5hva6Mm2h-wolmP1EMv8bex5CFt6oxtzid0dBfpec2cRdSV37A5U8fpN0_ZjUrGdeUstSjmGWzg54vZvC_riQkCvvEe6m/s320/20180423_172900.jpg" width="180" /></a></div>
https://www.lecremedelacrumb.com/grilled-chicken-margherita/<br />
I found this recipe on Pinterest. It is a great recipe.<br />
<br />
<a href="https://sites.google.com/site/whatscookingattheedwards/grilled-chicken-margarita">Printable Version</a><br />
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<b><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 12.5pt;">INGREDIENTS<o:p></o:p></span></b></div>
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</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">4 boneless skinless chicken breasts, pounded to less than 1 inch
thickness<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">salt and pepper to taste<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">2 tablespoons olive oil<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">1 teaspoon garlic powder<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">1 teaspoon Italian seasoning (OR ½ teaspoon dried oregano + ¼
teaspoon dried basil + ¼ teaspoon dried thyme)<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">4 slices mozzarella cheese<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">½ cup basil pesto (try my easy <a href="https://www.lecremedelacrumb.com/easy-5-minute-pesto-15-ways-to-use-it/"><span style="color: #1a0dab;">5 minute pesto recipe</span></a> - it's the best!!)<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">½ cup cherry tomatoes, halved<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">1 tablespoon fresh lemon juice<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">¼ cup packed basil leaves, very thinly sliced<o:p></o:p></span></div>
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</span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">cracked black pepper<o:p></o:p></span></div>
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<span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">Get Ingredients<a href="http://chicory.co/button-styled.html?utm_source=widget-button&utm_medium=click-powered-by&utm_campaign=powered-by-chicory" target="_blank"><span style="color: #1a0dab;">Powered by Chicory</span></a><o:p></o:p></span></div>
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<b><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 12.5pt;">INSTRUCTIONS<o:p></o:p></span></b></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;"><span style="mso-list: Ignore;">1.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">In a large bowl
combine chicken, salt and pepper, olive oil, garlic power, and Italian
seasoning. Toss to combine.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;"><span style="mso-list: Ignore;">2.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">Grill chicken over
medium-high heat for about 6-8 minutes on each side until cooked through. Top
each piece of chicken with a slice of mozzarella cheese and cook another minute
or so until melted.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 7.5pt; margin-left: 22.5pt; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">
<!--[if !supportLists]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;"><span style="mso-list: Ignore;">3.<span style="font: 7.0pt "Times New Roman";"> </span></span></span><!--[endif]--><span style="color: #666666; font-family: "verdana" , "sans-serif"; font-size: 9.0pt;">Toss tomatoes,
lemon juice, and basil together. Top each chicken breast with about 3
tablespoons pesto, a scoop of tomatoes, and some freshly cracked black pepper.
Serve immediately.<o:p></o:p></span></div>
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<br />Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-2784193183242797372018-03-27T18:34:00.002-05:002018-03-27T18:34:39.366-05:00Short rib lasagna rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzaiJOXyqFR823C0H27V2Mlf38s09zG7AxvZuLuBmydJaTaAomNGxvJO6MvUwpubNwNv5SoNZ-SHOLflt5YBYSRBCaSQOXR5yVpCnjLxPES4tRYcDGU3Kn_FP26Eu48pSCeZT-vre7e3y/s1600/20180327_165511.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxzaiJOXyqFR823C0H27V2Mlf38s09zG7AxvZuLuBmydJaTaAomNGxvJO6MvUwpubNwNv5SoNZ-SHOLflt5YBYSRBCaSQOXR5yVpCnjLxPES4tRYcDGU3Kn_FP26Eu48pSCeZT-vre7e3y/s320/20180327_165511.jpg" width="180" /></a></div>
I got this recipe from Food Network's Giada De Laurentis. It is a winner.<br />
<a href="https://sites.google.com/site/whatscookingattheedwards/short-rib-lasagna-rols">Printable recipe here</a><br />
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<b>Ingredients for Ribs:</b><br />
2 tablespoons olive oil<br />
2 1/2 pounds beef short ribs<br />
2 teaspoons salt, plus extra for seasoning<br />
1 teaspoon ground black pepper, plus extra for seasoning<br />
1 onion, roughly chopped<br />
4 cloves garlic, peeled and smashed<br />
2 (4 inch) sprigs fresh rosemary (<i>I did not use this)</i><br />
2 cups red wine, such as pinot noir<br />
2 cups beef broth<br />
<b>Ingredients for Filling:</b><br />
3/4 cup milk<br />
1/2 cup heavy cream<br />
1 1/2 cups grated Pecorino Romano <i>( I used Parmesan)</i><br />
1 cup shredded mozzarella ( 4 oz.)<br />
1 (10 oz.) packet frozen spinach, thawed, drained, and squeezed of liquid<br />
1/4 cup chopped fresh basil<br />
2 cloves garlic, minced<br />
1 teaspoon kosher salt, plus extra for seasoning<br />
1/2 teaspoon freshly ground black pepper, plus extra for seasoning<br />
12 lasagna noodles<br />
Butter, for greasing baking dish (<i>I used cooking spray)</i><br />
1 (25 oz) jar marinara sauce<br />
1/2 cup freshly grated Parmesan<br />
Olive oil, for drizzling<br />
<b>Directions:</b><br />
For the ribs: In a large Dutch oven or stockpot, heat the oil over medium-high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper. Add the ribs to the pan and cook until brown, about 4 minutes per side. Remove the ribs and set aside. Add the onions, garlic, and rosemary. Season with salt and pepper. Cook until the onions are translucent and soft, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the beef broth and ribs to the pan. Bring the mixture to a boil. Reduce the heat to a simmer. Cover and cook for 2 1/2 - 3 hours until meat is tender. Remove the meat until cool enough to handle, about 20 minutes. Discard the bones and cooking liquid. Using 2 forks, shred the meat into 2-inch long pieces.<br />
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For the filling: In a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and sauce is smooth. Remove the pan from the heat and stir in spinach, basil, and garlic. Place the shredded meat in the spinach sauce and mix to incorporate. Taste and adjust seasoning with salt and pepper, if needed.<br />
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Bring a large pot of salted water to a boil over high-heat. Add the pasta and cook until just tender but still firm to the bite (8-10 min.). Drain and set aside.<br />
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Place an oven rack in the center of the 400 degree preheated oven. Butter a 9" X 13" baking dish. Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay 4 noodles flat on a dry working surface. Spread 1/4 - 1/3 cup of filling mixture evenly along each noodle. Roll up and place seam-side down in the baking dish. Repeat with remaining noodles and filling to make 12 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan. Drizzle with olive oil, and bake until the lasagna rolls are heated through and cheese is beginning to brown, about 25 min.Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-23789418283380317142018-01-05T18:26:00.003-06:002018-01-05T18:29:34.771-06:00Knock-off chicken lettuce wraps<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KpxiIB1NzxmszGhVMT21ADMBmZrrJFIZfF5bvbPmhGZy998zaY4NUvIcQadN_y0d372vi0StaxXKxHfgubyNNjgNJjpMo_YR2_v0vvEIUCSL18WPuV9C3qtWKyGce-IJoi-thIDvHTvz/s1600/20180105_170851.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KpxiIB1NzxmszGhVMT21ADMBmZrrJFIZfF5bvbPmhGZy998zaY4NUvIcQadN_y0d372vi0StaxXKxHfgubyNNjgNJjpMo_YR2_v0vvEIUCSL18WPuV9C3qtWKyGce-IJoi-thIDvHTvz/s200/20180105_170851.jpg" width="112" /></a></div>
<i>I got this recipe from Averie Cooks. You can find it <a href="https://www.averiecooks.com/2017/04/p-f-changs-chicken-lettuce-wraps-copycat-recipe.html/print">Here</a>, but I copied it from her website. She adapted it from several other websites. It is a really good copy of the wraps from P.F. Changs. We order them every time we go to the restaurant. Now I can have them at home.</i><br />
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<a href="https://sites.google.com/site/whatscookingattheedwards/knock-off-lettuce-wraps">Printable Recipe</a><br />
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<span style="color: #5e5e5e; font-family: "catamaran" , "arial" , "helvetica" , sans-serif; font-size: 16px; letter-spacing: 0.05em; text-transform: uppercase;">INGREDIENTS:</span><br />
<div id="Outline" style="border: 2px dashed rgb(243, 243, 244); color: #5e5e5e; font-family: "Open Sans", Arial, Helvetica, Geneva, sans-serif; font-size: 15px;">
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<ul style="margin: 0px; padding: 0px;">
<li class="ingredient" itemprop="ingredients" style="list-style-type: disc; margin: 0px 0px 2px 10px; padding: 0px;">1 tablespoon olive oil</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: disc; margin: 0px 0px 2px 10px; padding: 0px;">1 tablespoon sesame oil</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: disc; margin: 0px 0px 2px 10px; padding: 0px;">1 pound ground chicken (I’ve also used ground turkey with good results)</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: disc; margin: 0px 0px 2px 10px; padding: 0px;">1 medium/large sweet Vidalia or yellow onion, diced small</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: disc; margin: 0px 0px 2px 10px; padding: 0px;">1/3 cup <a href="http://amzn.to/2njC7V2" style="color: #2db5aa; transition: all 0.2s ease-in-out;">hoisin sauce</a></li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: disc; margin: 0px 0px 2px 10px; padding: 0px;">2 tablespoons low-sodium soy sauce</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: disc; margin: 0px 0px 2px 10px; padding: 0px;">1 tablespoon rice wine vinegar</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: disc; margin: 0px 0px 2px 10px; padding: 0px;">1 tablespoon Asian <a href="http://amzn.to/2mQaCol" style="color: #2db5aa; transition: all 0.2s ease-in-out;">chili garlic sauce</a>, or to taste (sriracha may be substituted)</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: disc; margin: 0px 0px 2px 10px; padding: 0px;">3 cloves garlic, finely minced or <a href="http://amzn.to/2mGKZWW" style="color: #2db5aa; transition: all 0.2s ease-in-out;">pressed</a></li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: disc; margin: 0px 0px 2px 10px; padding: 0px;">1 teaspoon ground ginger or 2 teaspoons freshly grated ginger, or to taste</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: disc; margin: 0px 0px 2px 10px; padding: 0px;">one 8-ounce can water chestnut, drained and diced small</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: disc; margin: 0px 0px 2px 10px; padding: 0px;">2 to 3 green onions, sliced into thin rounds</li>
<li class="ingredient" id="zlrecipe-ingredient-9" style="list-style-type: disc; margin: 0px 0px 2px 10px; padding: 0px;">1/2 teaspoon salt, or to taste</li>
<li class="ingredient" style="list-style-type: disc; margin: 0px 0px 2px 10px; padding: 0px;">1/2 teaspoon freshly ground black pepper, or to taste</li>
<li class="ingredient" itemprop="ingredients" style="list-style-type: disc; margin: 0px 0px 0px 10px; padding: 0px;">butter lettuce leaves, for serving</li>
</ul>
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<h3 id="directions" style="clear: left; font-family: Catamaran, Arial, Helvetica, sans-serif; font-size: 16px; letter-spacing: 0.05em; line-height: 1.1; margin-bottom: 10px; margin-top: 15px; text-transform: uppercase;">
DIRECTIONS:</h3>
<div class="instructions" itemprop="recipeInstructions">
<ol style="margin: 0px; padding: 0px;">
<li style="margin: 10px 0px 15px 15px; padding: 0px;">To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.</li>
<li style="margin: 10px 0px 15px 15px; padding: 0px;">Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.</li>
<li style="margin: 10px 0px 15px 15px; padding: 0px;">Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.</li>
<li style="margin: 10px 0px 15px 15px; padding: 0px;">Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.</li>
<li style="margin: 10px 0px 0px 15px; padding: 0px;">Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.</li>
</ol>
<div style="margin-bottom: 15px; margin-top: 15px;">
Adapted from <a href="http://www.cdkitchen.com/recipes/recs/292/PF-Changs-Lettuce-Wraps-wit105082.shtml" style="color: #2db5aa; transition: all 0.2s ease-in-out;">here</a>, <a href="http://eat-drink-love.com/copycat-p-f-changs-chicken-lettuce-wraps/" style="color: #2db5aa; transition: all 0.2s ease-in-out;">here</a>, <a href="http://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/" style="color: #2db5aa; transition: all 0.2s ease-in-out;">here</a>, <a href="http://allrecipes.com/recipe/71722/asian-lettuce-wraps/" style="color: #2db5aa; transition: all 0.2s ease-in-out;">here</a></div>
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<span class="author" itemprop="author" itemscope="" itemtype="http://schema.org/Person">Recipe from <span itemprop="name"><a href="http://www.averiecooks.com/" itemprop="url" rel="author" style="color: #2db5aa; transition: all 0.2s ease-in-out;">Averie Cooks</a></span>.</span> All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.</div>
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Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-973961939226585152017-12-25T19:25:00.002-06:002017-12-25T19:25:50.687-06:00Scrambled eggs with spinach<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhykFqCjw0A3uq7rzNxLq6fGoOL-bww7LawJCJee9fjShZczHoPwf7iBbsCAi966gEIuq-ALNtIKp8-4b5uQgZsDy1L_MSvKzQNhM6XP0ymoJspULZ8FgZAuw9JtcmHjodZPXM1T_hEXosS/s1600/IMG_20171225_144908_620.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhykFqCjw0A3uq7rzNxLq6fGoOL-bww7LawJCJee9fjShZczHoPwf7iBbsCAi966gEIuq-ALNtIKp8-4b5uQgZsDy1L_MSvKzQNhM6XP0ymoJspULZ8FgZAuw9JtcmHjodZPXM1T_hEXosS/s200/IMG_20171225_144908_620.jpg" width="200" /></a></div>
<i>One of our favorite placed to eat breakfast is Kirby Lane Cafe. It is an Austin, Texas icon. I had the scrambled eggs and spinach the last time we ate there and it was fantastic. I tried to recreate it for our Christmas Eve breakfast.</i><br />
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<i><br /><a href="https://sites.google.com/site/whatscookingattheedwards/scrambled-eggs-with-spinach">Printable Version</a></i>
<b>Ingredients:</b><br />
4 eggs<br />
1/4 cup milk<br />
1/2 cup raw spinach<br />
salt and pepper to taste<br />
cooked bacon or ham<br />
2 T. cream of mushroom soup and a splash of milk<br />
English Muffins - toasted<br />
<b>Method:</b><br />
Toast your English Muffin<br />
Cook your bacon<br />
In a separate skillet, add the eggs and milk. Cook until almost done and add the spinach, and the soup and milk mixture.<br />
To assemble, place the English Muffin on the bottom. Add the cooked bacon or ham. Top with cooked egg mixture. This will do until I can get back to Kirby Lane.<br />
<br />Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0tag:blogger.com,1999:blog-4407764252653290746.post-31535092085239186112017-12-21T12:11:00.000-06:002017-12-21T12:15:11.191-06:00Mushrooms and rice <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2EttGhTc28SsNFIt92pXcoDzh8Wf4NwvWG9NmjxgMqB3fJjaCXezypzpGz_R8ZaxrAnZ3sjSErOUirXAL9KQylkHxS1JcDJbyuhEFzVN6YEtuQ26cIgzw0zVpfHBA2bq_mm6abRFq412o/s1600/20171220_170250.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="900" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2EttGhTc28SsNFIt92pXcoDzh8Wf4NwvWG9NmjxgMqB3fJjaCXezypzpGz_R8ZaxrAnZ3sjSErOUirXAL9KQylkHxS1JcDJbyuhEFzVN6YEtuQ26cIgzw0zVpfHBA2bq_mm6abRFq412o/s320/20171220_170250.jpg" width="180" /></a></div>
<i>The chicken in this meal was not the star. I made enough to have left-overs of the mushroom rice recipe. I will have this for lunch one day this weekend. You can find the recipe <a href="http://www.recipetineats.com/mushroom-rice/">Here</a></i><br />
<i><a href="https://sites.google.com/site/whatscookingattheedwards/mushrooms-and-rice">Printable Recipe</a></i>
<b>Ingredients:</b><br />
2-3 T. olive oil, separated<br />
2 T. butter<br />
1 1/2 pounds mushrooms, sliced thick<br />
2 garlic cloves, minced<br />
1 small onion, finely diced<br />
1 1/2 cups long grain rice<br />
2 1/4 cups vegetable or chicken stock<br />
1/2 - 2 cups green scallions<br />
<br />
<br />
<br />
<br />
<b>Method;</b><br />
1. Heat 2 T. olive oil in large pot over high heat. Add 1/2 of the mushrooms, and cook for 5 minutes until golden. Season with salt and pepper and remove from heat and set aside<br />
2. If pot is dry, add another 1/2-1 T oil, and butter.Add onions and garlic. Cook for 30 seconds<br />
3. Add remaining mushrooms and cook 5 minutes until mushrooms are lightly browned and pot is brown.<br />
4. Add rice. Stir to coat rice and then add a splash of broth to deglaze pan.<br />
5. Add remaining broth. Place lid on, bring to a simmer then turn heat to medium low.<br />
6. Cook 15 minutes or until there is no residual liquid.<br />
7. Remove from stove, remove lid, Quickly toss in reserved mushrooms and scallions, put lid back on. Leave for 10 minutes.<br />
8. Fluff rice with fork and enjoy. I know I did.Sherryhttp://www.blogger.com/profile/03295603215403122139noreply@blogger.com0