tag:blogger.com,1999:blog-72615133839898725812024-03-05T04:06:01.422-08:00Kaybeths KitchenKayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-7261513383989872581.post-38141103951926852932011-05-23T13:55:00.000-07:002011-05-23T13:55:30.462-07:00Golf Themed Thank You Card from Zazzle.com<a href="http://www.zazzle.com/golf_themed_thank_you_card-137725346035070939?rf=238447389770851908&type=greetingcard">Golf Themed Thank You Card from Zazzle.com</a>KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com0tag:blogger.com,1999:blog-7261513383989872581.post-3464940186539498162011-03-06T12:56:00.000-08:002011-03-06T12:59:00.288-08:00Shugar Shugar's Latest Addition!<div dir="ltr" style="text-align: left;" trbidi="on"><div align="left" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vD_-Z-FAAYHXEAv_MZu1nCE0jajP2n8WpEn7XRsIZGTB7cG_avWW51dyKDpl9EMWZ64rsBbodpGKtUkwE4XDgfXgci8ce-eCWURlJX3pKDZMVqc51CYGKNBrY8GZ9zI6x7MkER42EIcR/s1600/GermanChocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" l6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5vD_-Z-FAAYHXEAv_MZu1nCE0jajP2n8WpEn7XRsIZGTB7cG_avWW51dyKDpl9EMWZ64rsBbodpGKtUkwE4XDgfXgci8ce-eCWURlJX3pKDZMVqc51CYGKNBrY8GZ9zI6x7MkER42EIcR/s320/GermanChocolate.jpg" width="240" /></a></div><br />
<div style="text-align: center;"><strong>GERMAN CHOCOLATE</strong></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Introducing the latest flavor available from <span id="goog_1736525630"></span><a href="http://www.shugarshugar.com/"><span style="color: #4d469c;">Shugar Shugar <span id="goog_1736525631"></span>Cupcakes & Brownies</span></a>. A moist chocolate cake, frosted with a luscious caramel and coconut buttercream with toasted pecans. So delicious and comforting. </div></div>KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com1tag:blogger.com,1999:blog-7261513383989872581.post-45346655727323503672010-07-30T05:36:00.000-07:002010-08-01T10:02:31.608-07:00Shugar Shugar's Latest Addition<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5yMumC34-1Cyp9rzvsrxvT7RXglt2foNGV-SPl7hdvO1KzEF3aRP0jCbLzXbfc3QA9GHf1rjgXllyZmGYe7uU60yDViwBu5M1GlJJ0nJSqqb-81MC5w526TCx88KImREhTtiNm-_9Awxu/s1600/coconut_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5yMumC34-1Cyp9rzvsrxvT7RXglt2foNGV-SPl7hdvO1KzEF3aRP0jCbLzXbfc3QA9GHf1rjgXllyZmGYe7uU60yDViwBu5M1GlJJ0nJSqqb-81MC5w526TCx88KImREhTtiNm-_9Awxu/s320/coconut_2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><strong>COCONUT</strong></div><br />
Introducing the latest flavor available from <span id="goog_1736525630"></span><a href="http://www.shugarshugar.com/">Shugar Shugar <span id="goog_1736525631"></span>Cupcakes & Brownies</a>. A super moist coconut cake, frosted with a luscious coconut creme and then topped off with toasted coconut shreds. This one will WOW you.KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com0tag:blogger.com,1999:blog-7261513383989872581.post-22887786429374858312010-07-15T15:57:00.000-07:002010-07-15T15:57:43.153-07:00LOBSTER REPORT!First up is the “Lobster Roll” at Not Your Average Joe's (NYAJ) in the Lansdowne Town Center. No special reason for being first, it’s just that I went there first. But I suppose if you’re the kind of person who likes things in alphabetical order … consider it done. Where to next? Panera Bread in South Riding for the “Lobster Sandwich”. So how did they stack up? Take a look, then go take a bite and form your own opinion.<br />
<br />
<strong>Not Your Average Joe's Lobster Roll (NYAJ)</strong><br />
Fresh lobster with celery, scallions and mayo on a buttered & toasted brioche roll with kettle chips fresh out of the fryer (it’s totally worth the extra 6 miles of walking)<br />
<ul><li>All tail meat – see picture of big chunk on fork =)</li>
<li>Medium amount of mayo</li>
<li>Celery & scallions add a great crunch and subtle flavor</li>
<li>Brioche roll was great but was a little too much of a good thing</li>
<li>Kettle chips – which this really isn’t about the sides … but what an awesome side</li>
<li>Limited time offering</li>
<li>Cost is $17.99</li>
<li>I’m DEFINITELY going back for more before they're gone</li>
</ul><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGMMLrRgiQ36hNET6li_OIfW_hIJ1xpygmtS64AzL-88hC1EVlRH4LXbHLYG6YcxWwvZGLHcQTVEFils_T2Ijc7oyt16JSO9-SLaAAT0MfpdI5DzhQcgNL82RitWRv40Uhpx9O3voyLmK/s1600/NYAJ_LobsterRoll.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghGMMLrRgiQ36hNET6li_OIfW_hIJ1xpygmtS64AzL-88hC1EVlRH4LXbHLYG6YcxWwvZGLHcQTVEFils_T2Ijc7oyt16JSO9-SLaAAT0MfpdI5DzhQcgNL82RitWRv40Uhpx9O3voyLmK/s320/NYAJ_LobsterRoll.jpg" width="240" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7LywRP38u2V0p75d6NGX21QRhUg9Y2JqI-19UscGrfifg6ZV8B_ltGjKpm_Llfi-pYagJBnV1JGvyZnZ_a50Hja0KO1XOqltOiTNJYgXWTVD7GMCul7Aw1vb1wgNtaRR4j5mscTFmEUs0/s1600/NYAJ_lobster_chunk_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7LywRP38u2V0p75d6NGX21QRhUg9Y2JqI-19UscGrfifg6ZV8B_ltGjKpm_Llfi-pYagJBnV1JGvyZnZ_a50Hja0KO1XOqltOiTNJYgXWTVD7GMCul7Aw1vb1wgNtaRR4j5mscTFmEUs0/s320/NYAJ_lobster_chunk_2.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Panera Bread</strong></div>Fresh lobster with mayo served on ciabatta bread with your choice of MORE BREAD (oh, I know you guys are out there), a bag of chips (come to mamma), OR an apple.<br />
<ul><li>Mostly claw meat mixed with some shredded meat– claw meat tends to be rubbery</li>
<li>Heavy on the mayo</li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ciabatta bread – I LOVE Panera’s ciabatta bread but it was too chewy (in a bad way) for this sandwich</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bag of chips … they were yummy</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Not sure how long they are offering it</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cost is $16.99 </div></li>
<li>I'd get it again if I was already at Panera and had a MAJOR *victoria beckham voice* craving for lobster</li>
</ul><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCUyWp4o-uJSW61nTCO6qKWBMSq_fCeM_FyOGTL1nRkqt06DrqmYklrsrWj8DgJyt5rfVtNGYjAfIb2kJPPxSSFTDVxLBEiMzSwa_d_bDGnfNcCVSQUT7kQJm-Wq6J5jYGHje6Bl-PXrB/s1600/Panera_Lob_Sand.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimCUyWp4o-uJSW61nTCO6qKWBMSq_fCeM_FyOGTL1nRkqt06DrqmYklrsrWj8DgJyt5rfVtNGYjAfIb2kJPPxSSFTDVxLBEiMzSwa_d_bDGnfNcCVSQUT7kQJm-Wq6J5jYGHje6Bl-PXrB/s320/Panera_Lob_Sand.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEObCDnqTX5Uj0DE4r7EVzsAxca8Rey-F9VE_bxVlGALLX49LDofYPTCKgf5eFXVZFtwCcCwTs5SPnGPW7rhfGEGP6wQAJmUDDFC7uS8Z0GJq9wfh1YuVPEhIVDq8p4POVu96omDW_OH9t/s1600/Panera_claw_meat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEObCDnqTX5Uj0DE4r7EVzsAxca8Rey-F9VE_bxVlGALLX49LDofYPTCKgf5eFXVZFtwCcCwTs5SPnGPW7rhfGEGP6wQAJmUDDFC7uS8Z0GJq9wfh1YuVPEhIVDq8p4POVu96omDW_OH9t/s320/Panera_claw_meat.jpg" width="240" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Bottom Line:</strong> NYAJ was the best tasting, best looking, and the homemade kettle chips really put it over the top. For an extra $1 it’s worth the trip to NYAJ in Lansdowne. Just my opinion … go get your own ... thanks for stopping by!</div>KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com1tag:blogger.com,1999:blog-7261513383989872581.post-59403751451572499512010-05-31T18:37:00.000-07:002010-05-31T18:37:35.447-07:00Grilled Squash Leftovers<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pIFHmhuhRVibvn0OIes3IKBiHRUO-BY_bEWUfo9JHRST_g1ylkKbtygP_y_fpvYbf8RSrdfXiEOzGZOXF0fJoQqEPkaTEif0EnJNeKZidTCrj7hbg8dcnAJQE1lOyFcnZzx5x1RAyD2l/s1600/grilled_squash_salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9pIFHmhuhRVibvn0OIes3IKBiHRUO-BY_bEWUfo9JHRST_g1ylkKbtygP_y_fpvYbf8RSrdfXiEOzGZOXF0fJoQqEPkaTEif0EnJNeKZidTCrj7hbg8dcnAJQE1lOyFcnZzx5x1RAyD2l/s320/grilled_squash_salad.jpg" width="301" /></a></div><br />
What to do with leftover grilled veggies? Serve them as a chilled salad, just cut them up and add a little of your favorite vinegar. In this case I used some White Wine Vinegar and added some Grape Tomatoes for added color ... it turned out great. I'll definitely be pulling this little trick all summer!KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com0tag:blogger.com,1999:blog-7261513383989872581.post-4508231458398711672010-05-02T17:48:00.000-07:002010-05-09T16:38:21.838-07:00Dinner "In" with Friends!<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLNohQ0i1-nly1Fsux3Ntok8eipvINp9wiqjKHoTUjIZUzIM9GJWYpuqREksEWf9M87gbIk7B6uJlKvDy9Vf1MotaJJz2vgY2Zr36ujXRd5JM496LGVlRbNVpaj-ddw5u9oZmBqtSjAq_/s1600/IMG00541-20100430-1940.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoLNohQ0i1-nly1Fsux3Ntok8eipvINp9wiqjKHoTUjIZUzIM9GJWYpuqREksEWf9M87gbIk7B6uJlKvDy9Vf1MotaJJz2vgY2Zr36ujXRd5JM496LGVlRbNVpaj-ddw5u9oZmBqtSjAq_/s200/IMG00541-20100430-1940.jpg" tt="true" width="166" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMWvYivgC_OQMleFJYE1AfOYZPhI0u-8xZA56itYx4yyZQGURULkEAj4r7yZIJZhBOVhGKH79FoTigKrfrhM-aXGRScJEVdkDvzL2B9K7uGpNDqBMuRDC-4QeE_7T3EidnW8mT0ZAyBoe/s1600/IMG00540-20100430-1940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMWvYivgC_OQMleFJYE1AfOYZPhI0u-8xZA56itYx4yyZQGURULkEAj4r7yZIJZhBOVhGKH79FoTigKrfrhM-aXGRScJEVdkDvzL2B9K7uGpNDqBMuRDC-4QeE_7T3EidnW8mT0ZAyBoe/s200/IMG00540-20100430-1940.jpg" tt="true" width="200" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCN7T8cBUTUPfI_KldtqBC4LMRpp0rDFi538RxGX05vp1F1O1Bx0_r3UkmSCfTDcU1-_CXigwKuvFeyqOa-9cuwCPYzEtRGMvTyBpVUDD1jKZLSKmQt8Xjm5M_3Y7NzF37nkfWI8UlKoA/s1600/IMG00543-20100430-1952.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGCN7T8cBUTUPfI_KldtqBC4LMRpp0rDFi538RxGX05vp1F1O1Bx0_r3UkmSCfTDcU1-_CXigwKuvFeyqOa-9cuwCPYzEtRGMvTyBpVUDD1jKZLSKmQt8Xjm5M_3Y7NzF37nkfWI8UlKoA/s200/IMG00543-20100430-1952.jpg" tt="true" width="156" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLtwsri-uQDTmFYvQ49JLnEATX5i6zZBEm9m2BoIePAGbqZfTQuwDfK394rWI-KaZzUWlTtrLTwk_DxEQ-jCaMW-OH4eVex6__eMNSaz4gprvn9atyMNTkNr0nds9ixfR7EcFYrp_mLYp/s1600/IMG00544-20100430-2005.jpg" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBLtwsri-uQDTmFYvQ49JLnEATX5i6zZBEm9m2BoIePAGbqZfTQuwDfK394rWI-KaZzUWlTtrLTwk_DxEQ-jCaMW-OH4eVex6__eMNSaz4gprvn9atyMNTkNr0nds9ixfR7EcFYrp_mLYp/s200/IMG00544-20100430-2005.jpg" tt="true" width="186" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">My hubby and I had dinner with our good friends Holly & John Friday night and I couldn't stop myself from taking pictures -- I know <strong>"tacky"</strong> but I absolutely could not help myself. John is the cook in this household and man can he cook! It was so great to just sit back and have this handsome and talented fellow whip up a meal just for ME (and a few others, but whatever).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>First up:</strong> Seared Ahi Tuna on a bed of tomato, basil, and avocado with this awesome wasabi cream oozing over the top and then just a little sprinkle of fresh chives . . . it was even better than it looks.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Second:</strong> Awesome chopped salad, can't really tell you everything that was in it . . . only matters that it was divine!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Third:</strong> Grilled scallops over mushroom risotto with sauteed turnips and turnip greens . . . gotta <strong>LOVE</strong> a man that is not afraid to serve turnip greens at a dinner party . . . not only do you have to be talented but <strong>you've gotta have balls</strong>! The risotto was great with it's deep mushroom flavor and creamy texture, it was in perfect balance with the sweetness of the scallops.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Excellent meal and excellent friends -- <strong>Thanks John & Holly!</strong></div>KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com0tag:blogger.com,1999:blog-7261513383989872581.post-83060268255561584492010-04-29T18:34:00.000-07:002010-04-29T18:50:18.664-07:00Shugar Shugar's Latest Addition<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwelR7dU6W95VZGLH0jpKMLY2aw7sAPo7dS0HaLWMQBHsmx4NG8O-Mz7kzO6Trij8mkbJUIC-GPPWbNd3VCPC841GwVkVZhI850h7Xg3_Fzh5NNRaNiDUkgnkx866V4rctpa1TmvKcb4Pl/s1600/DSC01751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwelR7dU6W95VZGLH0jpKMLY2aw7sAPo7dS0HaLWMQBHsmx4NG8O-Mz7kzO6Trij8mkbJUIC-GPPWbNd3VCPC841GwVkVZhI850h7Xg3_Fzh5NNRaNiDUkgnkx866V4rctpa1TmvKcb4Pl/s400/DSC01751.JPG" tt="true" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><strong><span style="font-size: large;">SubLime</span></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Introducing the latest flavor available from Shugar Shugar Cupcakes & Brownies. A super moist cake with a tangy yet sweet kick, topped off with luscious vanilla cream cheese frosting with just a hint of citrus. A gentleman with very discerning taste described it to be as good as it's own name.</div>KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com0tag:blogger.com,1999:blog-7261513383989872581.post-64648457113371830602010-03-22T15:23:00.001-07:002010-03-29T04:48:29.093-07:00Introducing shugar shugar!!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj8r_qZFfduSb5yiNB3ZRJWryDAkudlVcUg9NNdPvJOvARw-JkW_FX9rdquhNXZUd6nmFBL7nRzduncDz_dRortoO_-RFj4FF5tjX6qnjeW4k5Xa1LYDiXdDquxMs-qPvHhaPrwVPfacPm/s1600-h/logo_3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="201" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj8r_qZFfduSb5yiNB3ZRJWryDAkudlVcUg9NNdPvJOvARw-JkW_FX9rdquhNXZUd6nmFBL7nRzduncDz_dRortoO_-RFj4FF5tjX6qnjeW4k5Xa1LYDiXdDquxMs-qPvHhaPrwVPfacPm/s320/logo_3.png" vt="true" width="320" /></a></div><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Kaybeth's Kitchen is very proud to announce the launch of <a href="http://www.shugarshugar.com/">shugar shugar</a>, a cupcake and brownie baking business.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">We successfully completed our first job on Saturday, March 20th with an order for 100 cupcakes. </span><span style="font-family: "Trebuchet MS",sans-serif;">Please stay tuned as more details and some pictures will be posted soon.</span>KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com0tag:blogger.com,1999:blog-7261513383989872581.post-77229595683174971242010-01-29T06:21:00.000-08:002010-01-29T11:05:53.528-08:00Pistachio Nuts Love Salmon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGW0k7cVnW1rfngntmJo5hZSO5_M0WzEwRimf7XBezIn-jkbMOfcRXqtFcW86kbquUfYSpQrVS21rnnj7t0EJrXFIm58_o34EgotlvQGAbPdvc2aAw0BRoYIiOmCI1YKO4cg4o_q_IJ9co/s1600-h/pistachio_pesto_salmon.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 299px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGW0k7cVnW1rfngntmJo5hZSO5_M0WzEwRimf7XBezIn-jkbMOfcRXqtFcW86kbquUfYSpQrVS21rnnj7t0EJrXFIm58_o34EgotlvQGAbPdvc2aAw0BRoYIiOmCI1YKO4cg4o_q_IJ9co/s400/pistachio_pesto_salmon.JPG" alt="" id="BLOGGER_PHOTO_ID_5432166772284876642" border="0" /></a>I am not a fan of salmon. There I said it, it's out there and you can <span style="font-weight: bold;">SCOFF </span>all you want, but salmon has a strong fishy taste.<br /><br />The twist? I'm trying to eat healthier and salmon is on the top of that "list". Of course it's on the "list" . . . it's something I don't like . . . where's the love for <span style="font-weight: bold;">Pop Tarts</span>? I put out an APB for some recipes or tricks to making salmon taste good, boy was I surprised by the response. No one likes Salmon.<br /><br /><div style="text-align: center;"><span style="font-weight: bold;">Out of 78 followers polled only 1 follower goes out of their way to put salmon on their dinner plate.</span><br /></div><span style="font-weight: bold;"><br /></span>Who is that follower and why does she do it? It's <span>Victoria Conwell Lane</span>, the Owner and Coach at <a href="http://www.topflytecheer.com/"><span style="font-weight: bold;">Top Flyte Cheerleading</span></a> in Franklin, TN, and she has some great salmon recipes -- that's why!<br /><br />One of the recipes Victoria shared with me is Salmon with Pesto & Pistachio Nuts and it is to die for<span style="font-weight: bold;"></span>. My hubby and I both loved it. There's something about the roasted nut flavor that really cuts the strong flavor of the salmon.<br /><br /><span style="font-weight: bold;">Ingredients</span><br /><br />Pesto Sauce -- use your favorite brand or make your own<br />Roasted Pistachio Kernels -- find them in the snack section<br />5oz to 7 oz Salmon fillets -- you can make 1 or 10 this way<br /><br /><span style="font-weight: bold;">Directions</span><br /><ol><li>Allow salmon fillets to sit at room temperature for 30 minutes</li><li>Smear pesto sauce all over the fish</li><li>Place salmon in the oven 6-inches from broiler. Cook salmon for approximately 15 minutes, times will vary with your particular oven</li><li>During the last few minutes of cooking remove salmon from oven and add the crushed pistachio nuts to the top as a crust, just press them in a bit<br /><span style="font-weight: bold;">NOTE:</span> At this point you can even add a little more pesto to the top of each fillet before you add the nuts -- <span style="font-weight: bold;">I DID!</span><br /></li><li>Return to Broiler and cook for an additional 2 or 3 minutes or until the nuts start to toast nicely -- watch it closely at this point!!<br /></li></ol>This recipe is so easy you could make it once a week and it's so pretty you could serve it at a dinner party. Thanks again Victoria for sharing -- this one is a winner in more ways than one. Enjoy!KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com0tag:blogger.com,1999:blog-7261513383989872581.post-69718225078490775562009-11-24T13:39:00.000-08:002009-11-24T14:32:33.979-08:00You Need Goya Crackers to Make Uneeda Stuffing<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdNuAsIN-tr7AmtpeOE_mC-dCxBbPyyHn6YsO93Mued1DXGF_9f5D5zil7WvYU8qP0Z3bMAXrlVUhhtUWWav-rFNDNB4qdK_rpFW2-2SDCuln07Jo9Po-h2vW0W3zqAJWcKl_EzuL5xqY/s1600/Goya_crackers.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOdNuAsIN-tr7AmtpeOE_mC-dCxBbPyyHn6YsO93Mued1DXGF_9f5D5zil7WvYU8qP0Z3bMAXrlVUhhtUWWav-rFNDNB4qdK_rpFW2-2SDCuln07Jo9Po-h2vW0W3zqAJWcKl_EzuL5xqY/s400/Goya_crackers.jpg" alt="" id="BLOGGER_PHOTO_ID_5407795193082351426" border="0" /></a>The plan this Thanksgiving was for me to make my mother-in-law's stuffing recipe. The recipe calls for Uneeda Biscuits -- I need a what?! I had NEVER heard of Uneeda Biscuits -- and as it turns out the maker, <a href="http://www.nabiscoworld.com/default.aspx">Nabisco</a>, discontinued the popular (or not so popular?) biscuits (a.k.a. crackers) in 2008.<br /><br />I ONLY found this out because I didn't know what they were so I proceeded to do some online research -- that's when I found out the biscuits don't exist anymore. Lucky for me I found a suitable replacement, thanks to <a href="http://www.chow.com/profile/138009">Chefpaulo</a> on the <a href="http://www.chow.com/">CHOW</a> Food and Cooking Resource Web Page -- CHOW is great resource by the way.<br /><br />1 12 oz Bag of Goya Crackers crushed (check international aisle)<br />2 Onions chopped<br />1 Tablespoon Olive Oil<br />Dash of Milk<br />Dash of Chicken Stock or Broth<br />Salt & Pepper to taste<br /><ol><li>Cook chopped onion in Olive Oil until translucent.</li><li>Add crushed crackers to cooked onion.</li><li>Add Milk and Chicken Stock just to moisten the mixture a little.</li><li>Salt & Pepper to taste.<br /></li><li>Stuff the turkey just before putting it in the oven and cook the turkey until done -- um, yeah.<br /></li></ol>I have to say -- this is NOT at all like any stuffing recipe I have ever made in the past. I haven't made it yet, so I'm not willing to vouch for it (YET). I will add more info and pics after I have tried it! Happy Thanksgiving Everyone -- Enjoy!!KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com11tag:blogger.com,1999:blog-7261513383989872581.post-54764406748001663152009-11-16T18:01:00.000-08:002009-11-18T15:39:25.659-08:00Martha's Roasted Fall Vegetable & Ricotta Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIrtim1rJPjH-wch7R6U3Q7r8zdMfWidDbeisW-kvU5YyBDXnc4yCUakleysY83eRLlt57-R8bbeXocD9HrEQvO6TjwAJO4BtgbRwNM2ZDlRMRXKbXqaTqq7-PZn52_1AIAJnCo1aBZp-/s1600/Roasted_veg_pizza.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 232px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcIrtim1rJPjH-wch7R6U3Q7r8zdMfWidDbeisW-kvU5YyBDXnc4yCUakleysY83eRLlt57-R8bbeXocD9HrEQvO6TjwAJO4BtgbRwNM2ZDlRMRXKbXqaTqq7-PZn52_1AIAJnCo1aBZp-/s400/Roasted_veg_pizza.jpg" alt="" id="BLOGGER_PHOTO_ID_5405591415592209906" border="0" /></a>I was looking for a "fall" appetizer and when I found this recipe from <a href="http://www.marthastewart.com/">Martha Stewart</a>. Despite the additional work of roasting the veggies first, this recipe works and it's really good. I actually think I'll try a couple different variations -- maybe one with roasted fennel and prosciutto Mmmmm.<br /><br />I didn't take the one I made out of the oven soon enough so it got a little too brown (and it's a bad picture), but it was still yummy. I'm just going to post a link for it as there are actually two recipes involved in preparing this dish -- it really is worth the work. Not only is it a great appetizer, it made a really great "Fall" presentation AND it's vegetarian.<br /><br /><a href="http://www.marthastewart.com/recipe/roasted-fall-vegetable-and-ricotta-pizza">Roasted Fall Vegetable and Ricotta Pizza</a>KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com0tag:blogger.com,1999:blog-7261513383989872581.post-4359175176387356642009-11-16T17:34:00.000-08:002010-05-09T16:39:31.307-07:00EASY As Pie French Apple Tarts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFBNLgY7GgG6t5dEw5e44DijkYc3E02kzlwM_ycQqyv72-MoRQz451p_g_Av8jOHPe-fKbZpCGwJpUHBy2g9GOaUr-tLUk6PjkRXJbRkQAFjNoBoPDxi8-XGU9IBiTjk_x6xfgzicNQBU/s1600/Apple+Tart.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5404883940966771378" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFBNLgY7GgG6t5dEw5e44DijkYc3E02kzlwM_ycQqyv72-MoRQz451p_g_Av8jOHPe-fKbZpCGwJpUHBy2g9GOaUr-tLUk6PjkRXJbRkQAFjNoBoPDxi8-XGU9IBiTjk_x6xfgzicNQBU/s400/Apple+Tart.jpg" style="cursor: pointer; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a>So, I found this random <a href="http://www.redbookmag.com/recipefinder/french-apple-tarts-recipe?click=main_sr">French Apple Tart</a> recipe in a <a href="http://www.redbookmag.com/">Redbook</a> magazine -- it's not a mag I usually read, but so glad I came across it! I made these for a dinner party about a week ago and they were a big hit. I'll be making these simple elegant tarts for my mom's church bake sale this year. Yep, they're THAT easy -- you can make 50 of them in a snap.<br />
<div id="ingredients_header" style="font-weight: bold;">Ingredients</div><ul><li><span class="amount">1</span> <span class="unit">package(s) </span>(14-ounce) package frozen all-butter puff pastry, thawed according to package directions</li>
<li><span class="amount">6</span> <span class="unit">tablespoon(s) </span>sugar</li>
<li><span class="amount">1/2</span> <span class="unit">teaspoon(s) </span>grated lemon zest</li>
<li><span class="amount">3</span> <span class="unit"></span>medium Golden Delicious apples, peeled, quartered</li>
<li><span class="amount">2</span> <span class="unit">tablespoon(s) </span>unsalted butter, melted</li>
</ul><div class="header" style="font-weight: bold;">Directions</div><ol class="directions"><li>Heat oven to 375°F. Line 2 cookie sheets with sides with parchment paper. </li>
<li>Unfold puff pastry onto a lightly floured surface. Cut into quarters crosswise and thirds lengthwise to make 12 squares. Transfer 6 squares to each cookie sheet, about 3 inches apart, and refrigerate while cutting apples.</li>
<li>Mix sugar and lemon zest in a small bowl. Cut apple quarters into 1/4-inch-thick slices. Working with one sheet at a time, arrange apple slices slightly overlapping on each pastry square, leaving 1/4-inch border. Brush apples with half of butter and sprinkle with half of lemon sugar, using 1 1/2 teaspoons for each square. Using a sharp knife, score the pastry around the border of each square (like a picture frame).</li>
<li>Bake 30 to 35 minutes, until pastry is well browned and apples are tender. Transfer tarts to a wire rack to cool. Repeat with remaining pastry, apples, butter, and sugar mixture. </li>
</ol>KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com1tag:blogger.com,1999:blog-7261513383989872581.post-1179849327584276432009-11-05T15:30:00.000-08:002009-11-05T15:50:34.723-08:00Iron Chef Fights Childhood Obesity w/ Michelle OCalling all Food Network Foodies!! Looks like the new season (Jan. 3) of Iron Chef is going to start off with a trip to the Nation's Capital. Who stopped by you ask? Mario . . . Bobby . . . Emeril . . . just to name a few! Check out the article at the below link.<br /><a href="http://www.nytimes.com/2009/11/04/dining/04iron.html"><br /></a><div id="nyt_headline" class="nyt_headline"><a href="http://www.nytimes.com/2009/11/04/dining/04iron.html">Someone’s in the Kitchen With Michelle: The Secret Ingredient Is Politics</a></div> <div id="byline" class="byline">By MARIAN BURROS</div> <div id="pubdate" class="timestamp">Published: November 4, 2009</div> <div id="summary" class="story">At the White House, politics, cooking and popular culture collide.</div>KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com0tag:blogger.com,1999:blog-7261513383989872581.post-32332966358575073002009-10-27T16:38:00.000-07:002009-10-27T17:07:36.900-07:00YORK Peppermint Pattie Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0sfnQjKbVVE-i6U9RpgfZRHCTiNcbl6IyK61ZvAmcNhAsFKLZRHI0NvAf9JYw6VVpk_WOtHsge8MNrJ7rPCl9Y_i9yZqjYX6b6GKM74xxsT1NG6DCWsgeS2HE2cATfn6KqG123Mx8aQbg/s1600-h/peppermintpattie.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 296px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0sfnQjKbVVE-i6U9RpgfZRHCTiNcbl6IyK61ZvAmcNhAsFKLZRHI0NvAf9JYw6VVpk_WOtHsge8MNrJ7rPCl9Y_i9yZqjYX6b6GKM74xxsT1NG6DCWsgeS2HE2cATfn6KqG123Mx8aQbg/s400/peppermintpattie.JPG" alt="" id="BLOGGER_PHOTO_ID_5397433848800787698" border="0" /></a><br />These are so easy and fun to do with the kids . . . the kids can have fun unwrapping all the peppermint patties. The cupcakes are especially good the next day -- really moist. Enjoy!<br /><br />1 Box <a href="http://www.duncanhines.com/">Duncan Hines</a> Moist Deluxe Dark Chocolate Fudge Cake Mix (say that 3 times fast!)<br />1 Can <a href="http://www.duncanhines.com/">Duncan Hines</a> Creamy Home-Style Classic Vanilla Frosting<br />15 ea small (1-1/2 inch) <a href="http://www.hersheys.com/products/details/york/index.asp?name=">YORK Peppermint Patties</a><br /><ol><li>Prepare Cake mix using the instructions for Cupcakes; bake and cool completely<br /></li><li>Transfer frosting to the bowl of your mixer<br /></li><li>Unwrap and cut, or just break with your fingers, the YORK Peppermint Patties into quarters and add to the frosting in mixing bowl</li><li>Mix the frosting and YORK Peppermint Patties on medium speed until well combined</li><li>Frost cooled cupcakes with the mixture<br /></li><li>EAT!!<br /></li></ol>KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com1tag:blogger.com,1999:blog-7261513383989872581.post-28418808735056042092009-10-18T12:17:00.000-07:002009-10-18T12:56:26.301-07:00Flu Fighter Cookies!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKXCXT_0SXThinuMPMrTGjVWTDhp58agy2CU5lnAiOIk4Pa7wvzVkQcE2EdVglQ0Zxzxa0CasrnAaSDOX5DvJmjrSjFxUsmgc6p8nD160lABQ26FBtA6pdjejaAr2sVzg1yJaKH_Nk3PS/s1600-h/flu_fighter_cookie.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKXCXT_0SXThinuMPMrTGjVWTDhp58agy2CU5lnAiOIk4Pa7wvzVkQcE2EdVglQ0Zxzxa0CasrnAaSDOX5DvJmjrSjFxUsmgc6p8nD160lABQ26FBtA6pdjejaAr2sVzg1yJaKH_Nk3PS/s400/flu_fighter_cookie.jpg" alt="" id="BLOGGER_PHOTO_ID_5394024742643649890" border="0" /></a><br />When I saw the recipe for these immunity-boosting <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/flu-fighter-cookies-recipe/index.html">Flu Fighter</a> cookies in the October issue of <a href="http://www.foodnetwork.com/food-network-magazine/package/index.html">food network magazine</a> I knew I wanted to try them. And try them I did. The process left me thinking I might actually prefer getting the flu <span style="font-style: italic; font-weight: bold;">"Drop heaping tablespoonfuls of batter onto the prepared baking sheets . . . and </span><span style="font-weight: bold; font-style: italic;">chill for 30 minutes</span><span style="font-style: italic;"><span style="font-weight: bold;">. Meanwhile preheat the oven to 375 degrees"</span>.<br /><br /></span>ARE YOU KIDDING ME!! I've already preheated the oven AND I'm supposed to leave for dinner in 30 minutes! You've probably already guessed that I didn't read through the recipe before I started. Come on now, I've made cookies a MILLION times what's the big deal??? I broke <span style="font-weight: bold;">RULE #1</span>: ALWAYS read the ingredient list <span style="font-weight: bold;">AND </span>the directions before starting.<br /><br />The cookies came out great and are full of powerful ingredients to help fight off the flu. I have to say they are worth the extra effort, just be sure to plan ahead when making these. You can make the dough and refrigerate it overnight if you need too -- that's exactly what I did!KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com2tag:blogger.com,1999:blog-7261513383989872581.post-21839984552145912352009-09-24T12:26:00.000-07:002009-09-27T13:13:22.199-07:00Spiced Brown Sugar Crunch Cupcake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGD5nJiS7sD2LxIOlalqcEq5wfzjUcyhVLKhIkdbgIvv2P65yRCJIvPe52minie6KWwtWN9zwJOiM-dsOkj_wufXEBxDFUspuKUyBceYu1bz7KD3otx2EfYMywhnAQrSdefVW7r4SfjVl/s1600-h/cupcake_2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 394px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGD5nJiS7sD2LxIOlalqcEq5wfzjUcyhVLKhIkdbgIvv2P65yRCJIvPe52minie6KWwtWN9zwJOiM-dsOkj_wufXEBxDFUspuKUyBceYu1bz7KD3otx2EfYMywhnAQrSdefVW7r4SfjVl/s400/cupcake_2.jpg" alt="" id="BLOGGER_PHOTO_ID_5386242815164113970" border="0" /></a>Hi everyone! Here's my FAVORITE cupcake recipe. You are not going to believe how easy it is to make these cupcakes. The sweet crunchy topping is balanced out by the moist spice cake. Everyone will think you have gone above and beyond with this one, when in reality it was (pun alert) <span style="font-weight: bold;">a piece of cake!</span><br /><br />1 Box Duncan Hines Spice Cake Mix<br />1 Can Duncan Hines Vanilla Frosting<br />1/4 to 1/2 Cup Light Brown Sugar<br />Cupcake liners for pan<br /><ol><li>Prepare the cupcakes according to directions on box;<br />bake and cool completely</li><li>Place the brown sugar in a shallow bowl or on a small plate<br /></li><li>Frost each cupcake with the vanilla frosting</li><li>Lightly dip the top of each frosted cupcake into the brown sugar - coat lightly</li><li>These are best served the following day as the sugar partially melts into the frosting and creates a delicate crust that melts in your mouth -- ENJOY!!<br /></li></ol>KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com2tag:blogger.com,1999:blog-7261513383989872581.post-6637963032209674412009-09-20T12:32:00.000-07:002009-09-27T13:12:15.081-07:00Grilled Mahi & Polenta with Tomato & Bean "Gravy"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXcj8pzspOu7Kje_3GXMeiUqn9rtBpHU8uAvRQWD-PKDdJLuR2LLR4KJAR5KxRVAgBhLDa0YRi3B38XXOBGRFCu2PRqgVJyE5Ea4lt6LY-POL6kSw2QMv0v19KBYC7r_UsgusoduQmghx/s1600-h/mahi_tomato_bean_gravy_1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXcj8pzspOu7Kje_3GXMeiUqn9rtBpHU8uAvRQWD-PKDdJLuR2LLR4KJAR5KxRVAgBhLDa0YRi3B38XXOBGRFCu2PRqgVJyE5Ea4lt6LY-POL6kSw2QMv0v19KBYC7r_UsgusoduQmghx/s400/mahi_tomato_bean_gravy_1.jpg" alt="" id="BLOGGER_PHOTO_ID_5386242507362711170" border="0" /></a>4 Mahi Fillets rubbed w/ Olive Oil, Garlic Powder, & Salt to taste<br />1/4 Cup Parmesan cheese shredded<br />1 15.5 oz can Glory Great Northern Beans, Southern Style<br />1 14.5. oz can Diced Tomatoes<br />1 4.5 oz can Old ElPaso Chopped Green Chile's<br />1 30 oz container of Chicken Stock<br /><ol><li>Put last four ingredients in a 2 quart pan and bring to a boil. Reduce heat to low and simmer for 1 hour and up to 2 hours -- checking occasionally. You want to cook the mixture down until it's a nice hearty stew (runny but not too runny).</li><li>Prepare polenta according to package directions. Usually 3 cups boiling water to 1 cup polenta -- cook on low for 30 minutes. Add 2 tablespoons of butter at the end. Stir in the 1/4 cup Parmesan cheese at the end and incorporate well.</li><li>Grill Mahi fillets until done -- about 5 min on each side.</li><li>Spoon 1/4th of the prepared polenta into a bowl or pasta dish; place a grilled Mahi fillet on top and the ladle the "Gravy" over the top. ENJOY!!<br /></li></ol>KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com1tag:blogger.com,1999:blog-7261513383989872581.post-52295922622567674982009-07-07T16:57:00.000-07:002009-09-27T13:15:34.766-07:00Grilled Mahi with Thai Chili Orange Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9T_x8BLmsScnUiEpTiWONqJGVMTPT1uvwOtg0F-0GkKVlmtqn7Vnlm5Ss7CgXdgzCQFY0BaQtzzKG9RvnWsRML_pzqAUYsq2mqWQXFTlonfQmmfUTFyDbElDl7qvBJucEuXsz9dMBXF8/s1600-h/Mahi.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 322px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf9T_x8BLmsScnUiEpTiWONqJGVMTPT1uvwOtg0F-0GkKVlmtqn7Vnlm5Ss7CgXdgzCQFY0BaQtzzKG9RvnWsRML_pzqAUYsq2mqWQXFTlonfQmmfUTFyDbElDl7qvBJucEuXsz9dMBXF8/s400/Mahi.JPG" alt="" id="BLOGGER_PHOTO_ID_5386243405847885954" border="0" /></a>My latest inspiration came from the Food Network show <span style="font-weight: bold; font-style: italic;">Quick Fix Meals with Robin Miller</span>. I thought her original dish, <a href="http://www.foodnetwork.com/recipes/robin-miller/beer-battered-tilapia-with-red-chile-mandarin-orange-sauce-recipe/index.html">Beer Battered Tilapia with Red Chili Mandarin Orange Sauce</a>, sounded great with the exception of the deep fried Tilapia fillets. So, I made a few tweaks and now it's a dish I'm no longer AFRAID of. Truthfully, I think my version is better AND you don't have the smell, mess, or the extra trip to the gym that comes with deep frying! Hey, if you're looking for something on the fried side -- check out the original recipe at the link above.<br /><br />2 Teaspoons Olive Oil<br />4 Mahi fillets<br />Freshly Ground Black Pepper<br />Salt<br />2 Teaspoons Thai Roasted Red Chili Paste<br />Juice of 1 Lemon<br />1 11-oz can Mandarin Oranges, drained<br />1 Tablespoon chopped fresh Cilantro leaves<br />2 Cups Cooked White or Brown Rice<br /><ol><li>Rub Mahi fillets with the Olive Oil and lightly season both sides of fish with black pepper and salt.</li><li>Grill fish fillets for about 4 minutes per side (or pan sear them on the stove-top) until cooked.</li><li>In a bowl combine the lemon juice, chili paste, mandarin oranges and cilantro; mix well.</li><li>Serve each fillet over a 1/2 cup of cooked rice and top each fillet with some sauce.</li><li>ENJOY!<br /></li></ol>KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com6tag:blogger.com,1999:blog-7261513383989872581.post-84293772700434113322009-06-29T08:24:00.000-07:002009-09-27T13:16:53.935-07:00Rustic Peach Tart | Guy-Tested Guy-Approved<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJzDxVbl3PmJPRbFzFeFA3Xd3JN0utUUa6juXnKTu4nmqIhkuhdhEzY6kPCUoPx_0_7FTmNVuYYgNGEILzN1rADI86JocyWSZ0XIqnobYS575_QSNalGg-l8_G15_aD65pwL2YihMi7th/s1600-h/peach_tart.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 336px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivJzDxVbl3PmJPRbFzFeFA3Xd3JN0utUUa6juXnKTu4nmqIhkuhdhEzY6kPCUoPx_0_7FTmNVuYYgNGEILzN1rADI86JocyWSZ0XIqnobYS575_QSNalGg-l8_G15_aD65pwL2YihMi7th/s400/peach_tart.jpg" alt="" id="BLOGGER_PHOTO_ID_5386243757360875666" border="0" /></a>I made up this simple recipe in the car on the way home from work one day – for some reason I had marzipan on the brain – I guess it was a tough day!<span style=""> </span>The tarts turned out beautifully and I got GREAT reviews from the guinea pigs, I mean guys, at work the next day.<span style=""> </span>This recipe makes 2 tarts – 6 to 8 servings each.<br /><br />2 Bags of Frozen Peach Slices - 16oz each (defrosted)<br />1 Teaspoon Cinnamon<br />1/4 Cup Granulated Sugar<br />1 Box of Almond Paste <span style="font-weight: bold;">OR</span> Marzipan -- <span style="font-weight: bold;">.</span>7oz<br />1 Jar of Apricot Preserves -- 11<span style="font-weight: bold;">.</span>3 oz<br />2 Pie Crusts -- make your own or use a prepared crust from dairy case<br />Egg Wash -- 1 Egg beaten with 1 Teaspoon Cold Water<br />1 Tablespoon Granulated Sugar for sprinkling over the top (1/2 Tblspn each)<br /><ol><li>Preheat oven to 375<span style=""><sup>o</sup></span></li><li>Place Almond Paste OR Marzipan and Apricot Preserves in microwave safe bowl; heat for about 1 minute. Transfer mixture to food processor and process into a smooth paste. Set aside to cool. The paste will thicken slightly as it cools.<br /><span style=""></span></li><li>Defrost Peach Slices and combine with ¼ cup Sugar and 1 tspn Cinnamon.<span style=""> </span>Set aside.</li><li>Unroll and place each prepared pie crust on a rimless cookie sheet.<br />You can roll the dough out a little if you’d like your tarts to be bigger – just use some flour and a rolling pin – don’t roll it out too thin though! Also feel free to make your own homemade pie pastry; be sure to make enough pastry for 2 tarts.</li><li>Spread the center of each pie crust with half of the Almond-Apricot mixture to within about 2 inches of the edge.</li><li>Strain Peach mixture to remove excess liquid; place half of the peaches over top of the paste mixture on each tart. Pile the peaches up a bit if you need to -- be sure to keep the edge of the pie crust clear so it can be folded up and partly over the peaches prior to baking.</li><li>Roughly fold the edge of the pie crust up over the top of the peaches on each tart (peaches in center of tart will be exposed). Brush the folded edges of each tart with the egg wash and then sprinkle 1/2 Tblspn of sugar over the top of each one. The egg wash will help create a really nice golden brown crust.</li><li>Bake at 375<span style=""><sup>o</sup></span> for 35 minutes. Serve warm or at room temperature. Serves 6-8 people.<span style=""></span><span style=""></span></li></ol>KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com2tag:blogger.com,1999:blog-7261513383989872581.post-86986561688168253982009-06-06T10:15:00.000-07:002009-06-06T11:27:58.741-07:00Grilled Fish Tacos with Guacamole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZmaLh7Vgpdp8B3LhgcpMOrG3FQXISTcoxDp-4hfPe3kjoDBS7eXx_DnKUmRfDPdbJa3LGJrKAlQ_sBlMDiK2HLDmuwfwPFe1nXRA3NYo-FU3om3Gb8QXsfsy1chg2DQC3_9dpUM5yN_DH/s1600-h/DSC01236.JPG"><img style="CLEAR: both; FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 246px; HEIGHT: 153px" height="155" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZmaLh7Vgpdp8B3LhgcpMOrG3FQXISTcoxDp-4hfPe3kjoDBS7eXx_DnKUmRfDPdbJa3LGJrKAlQ_sBlMDiK2HLDmuwfwPFe1nXRA3NYo-FU3om3Gb8QXsfsy1chg2DQC3_9dpUM5yN_DH/s320/DSC01236.JPG" width="259" border="0" /></a> <strong>Warning:</strong> This is NOT your mother's taco! Now, I know that plenty of people out there have had fish tacos -- but for those who haven't, well this ones for you. If you haven't tried them yet you've got to do it! If you like fish you'll love fish tacos -- TRUST ME they're great. The fish cooks quickly so prepare the guacamole and other toppings ahead of time. These are great served with black beans and grilled corn on the cob. Don't forget the Margaritas! Oh, and you're going to need plenty of napkins also.<br /><br />4 Mahi Mahi Fillets<br />1 Tablespoon Olive Oil<br />Fresh Cracked Black Pepper<br />Salt to taste<br />12 Soft Corn Tortillas<br />Toppings: Sour Cream, Shredded Cheese, Salsa, Lime, and Guacamole (below)<br /><ol><li>Lightly coat the fish fillets with the olive oil and then season each side with black pepper and salt.</li><li>Grill fish fillets for about 3 or 4 minutes each side, or until done.</li><li>Place corn tortillas on grill to lightly toast and then move them to the upper rack to keep warm until fish is ready. They should still be pliable.</li><li>Flake cooked fish with a fork.</li></ol><p>Assemble these however you like. This is how we do it: Spread the corn tortilla with sour cream and guacamole, top with grilled fish, next comes salsa and then some cheese, finish with a squeeze of fresh lime juice. Enjoy!</p><p><strong>Über Guacamole:</strong> Mash together 1 large ripe Avocado (or 2 small ones), 1/3 cup prepared or fresh Salsa, juice from 1/2 a Lime, 1 tablespoon chopped fresh Cilantro, fresh cracked Black Pepper, and salt to taste. This stuff is great on everything from tacos to burgers and of course tortilla chips!</p>KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com1tag:blogger.com,1999:blog-7261513383989872581.post-63177232721681600042009-05-03T10:28:00.000-07:002009-05-13T04:40:17.220-07:00Naan Pizza Margarhita<img id="BLOGGER_PHOTO_ID_5331667187938989570" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw7ETqrWrq10P_zoFZZmdUbyBjaAIjZVUd4Yp_d42ADopTYC-e85v8pBXPyf_zH6z5ca3lj1BZthTcRa6mnuXEc7l9mZhgR6xwkkLL_OHvc2fQF4IVEJvddTzMkh8MM5M_5WAaDdeaVoua/s200/DSC01172.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5331666176997346834" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 200px; CURSOR: pointer; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8fnMV_jHvA-Z3yxYAfkeKFWNeBA34fPChyFa3bKiqRcl946MxuAnaF5Xa8nJeWBDwWcSnZrM-BVqzgmp-xVFFFmFSGaY2jV0gLrLOha_tJm9Ne4YOqRD4f3ODAYBJ4BMUT24YbZe9QcXz/s200/DSC01175.JPG" border="0" />This little recipe is super easy and it makes a great summertime dinner<br />. . . it really helps to use up all those fresh tomatoes from your garden. You could even use your outdoor grill to heat them if you wanted to -- just be sure to watch them closely! I make these with <a href="http://www.fabulousflatbreads.com/">Fabulous Flats<sup>TM</sup> brand Tandoori Naan</a> bread vs. ready made pizza crust. The Naan bread tastes much better than <a href="http://www.boboli.com/">BOBOLI</a> crust AND it has fewer calories (only 150 vs. 200 per serving). The Naan comes in a couple different flavors as well as a Whole-Grain version. This recipe serves 1 person -- so be sure to have enough ingredients on hand to make several of these at once if you've got a crowd to please!<br /><br />1 <a href="http://www.fabulousflatbreads.com/">Fabulous Flats<sup>TM</sup> brand Tandoori Naan</a><br />1 Small Garlic Clove minced<br />1/2 Tablespoon Olive Oil<br />1 Small to Medium Tomato - 4 slices<br />1/2 Cup Mozzarella Cheese shredded<br />1/4 Cup Parmesan Cheese grated<br />4 Fresh Basil Leaves sliced into ribbons<br />Italian Seasoning and Crushed Red Pepper to taste <ol><li>Heat Oven to 400 degrees</li><li>Heat Olive Oil in small saute pan set on medium heat</li><li>Add minced Garlic to pan with Olive Oil and cook until Garlic softens slightly; about 1 minute </li><li>Place Naan bread on a cookie sheet and brush top of bread with the Olive Oil and Garlic mixture; now top with the Mozzarella Cheese and sprinkle with Italian Seasoning and Red Pepper is desired </li><li>Add Tomato slices and then sprinkle the Parmesan Cheese over the top</li><li>Place in oven and cook for 10 to 12 Minutes; be sure the check on it half way through</li><li>Once it's out of the oven add the fresh Basil on top and ENJOY!! </li></ol>KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com2tag:blogger.com,1999:blog-7261513383989872581.post-36501213035818979412009-04-19T08:50:00.000-07:002009-04-20T15:21:59.051-07:00Donut DetourIt was PERFECT grilling weather in Northern Virginia on Saturday so Mike and I headed off to the store for some steaks! We ended up taking a little detour to the <a style="font-weight: bold;" href="http://www.idalee.org/">19th Annual Leesburg Flower & Garden Festival, </a>we had a pretty good time despite my suffering from what seem to be increasingly severe seasonal allergies -- grr. The BEST part? The <span style="font-weight: bold;">Fractured Prune</span> Donut vendor. I'd heard of the store, but had not been to one . . . not sure I should as it would be really hard to ever leave! The donuts were warm and cake like with a thin crispy "crust" and a super moist inside that just melts in your mouth -- DIVINE. There are many flavors to choose from and you can even make up your own flavors. We tried the <span style="font-weight: bold;">"Blueberry Hill"</span> (speckled blueberry glaze -- you gotta see it -- with a light sprinkle of powdered sugar) and the <span style="font-weight: bold;">"O.C. Sand"</span> (honey glaze and cinnamon sugar) they were to DIE for. They have plain donuts as well, but who cares about that -- check out the link.<br /><a href="http://www.fracturedprune.com/"><span style="font-weight: bold;">Fractured Prune</span></a> <span style="font-weight: bold;">donuts just might be the new cupcake</span><span style="font-weight: bold;">!!</span><br /><br /><span style="font-weight: bold;">Back to the steaks</span>, my apologies for the donut detour. When the weather gets nice I like to do what I call a mixed grill, that way I get to spend more time on the patio with my glass of wine vs. in the kitchen. Feel free to mix multiple kinds of meat, seafood, and veggies. Whatever mix you like and whatever you have on hand will work. This is what we used for our mixed grill last night:<br /><br />2 Angus Beef <span style="font-weight: bold;">9 oz NY Strip steaks</span> from <a style="font-weight: bold;" href="http://www.harristeeter.com/default.aspx">Harris Teeter's</a><br />4 <span style="font-weight: bold;">Small </span><span style="font-weight: bold;">Zucchini</span> - ends removed and halved lengthwise<br />2 <span style="font-weight: bold;">Medium ears of Corn</span> - husks removed<br />1/2 Tablespoon <span style="font-weight: bold;">Extra Virgin Olive Oil</span> (or PAM Olive Oil spray)<br />1 Tablespoon McCormick Grill Mates <span style="font-weight: bold;">Montreal Steak Seasoning<br /></span><span>Sprinkling of <span style="font-weight: bold;">Garlic Powder</span> (Do not use Garlic Salt)</span><span style="font-weight: bold;"><br /></span><ol><li>Heat grill as you would for preparing steaks. I let my hubby do this while I supervise . . . with my wine.<br /></li><li>Place zucchini halves and corn on a platter and drizzle with the olive oil, brush or rub with hands to coat with the olive oil.</li><li>Sprinkle about 1/2 of the steak seasoning evenly over the veggies. It doesn't take much of this seasoning so be sure to take it easy -- there's plenty of salt and pepper already in the mix.</li><li>Place the steaks on a separate plate and sprinkle with remaining steak seasoning (no olive oil needed for the steaks).</li><li>Sprinkle on as much of the garlic powder as you like on everything.</li></ol>Add everything to the grill at the same time. Turn the zucchini and corn as needed allowing them to develop grill marks. As veggies reach desired doneness move them to a higher rack or a cooler spot on the grill. Finish cooking steaks and enjoy! The steak is so good it doesn't even need steak sauce -- but do what you will with regard to sauce =) . . . Enjoy!KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com1tag:blogger.com,1999:blog-7261513383989872581.post-52170673090659424792009-04-03T10:52:00.000-07:002009-04-04T05:33:34.594-07:00Dad's Meatloaf with Tomato Relish by Tyler Forence<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFhGibNjTE79Qa41B_JUAmzJSCEqf90gFxa99I0L8bv_XKG_KSraY8Oc9IxdurBFdwdryk3U7NgInD1wQrCA1jQarq9WVRMOE0pVuOJwJtVtgqIyHapCq3-65BDL-1VRdY5XL6j3Lu98k/s1600-h/Meatloaf_in_oven.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 244px; height: 186px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFhGibNjTE79Qa41B_JUAmzJSCEqf90gFxa99I0L8bv_XKG_KSraY8Oc9IxdurBFdwdryk3U7NgInD1wQrCA1jQarq9WVRMOE0pVuOJwJtVtgqIyHapCq3-65BDL-1VRdY5XL6j3Lu98k/s320/Meatloaf_in_oven.JPG" alt="" id="BLOGGER_PHOTO_ID_5320534979358324962" border="0" /></a>This week I made the MOST AMAZING meatloaf. Ok, ok, everyone just CALM DOWN. I know that meatloaf isn't the MOST awe inspiring dish . . . but this particular one IS! It had my husband sneaking bites of it before it was even out of the oven (see pic). My hubby even made me put the leftovers in the "garage fridge" because the sight of it was distracting him . . . he couldn't stop eating it.<br /><br />The recipe is from Tyler Florence . . . (sultry voice)<span style="font-style: italic;"> HELLO </span>Tyler Florence. I first fell for this guy when he did Food 911. He would visit some "helpless" soul (usually a female) in their home and help them cook a dish that they considered to be impossible, thereby making it a "Food 911". I never made it on the show . . . but I'm pretty sure that I've got at least a dozen Food 911's that Tyler could help me out with. Just saying.<br /><br />ANYWAY, since getting "busted" for Copyright infringement or plagiarism doesn't sound like my idea of "fun" I'm just going to post the link to the Food Network listing for Tyler's awesome recipe. It's called <a href="http://www.foodnetwork.com/recipes/tyler-florence/dads-meatloaf-with-tomato-relish-recipe/index.html"><span style="font-weight: bold;">Dad's Meatloaf with Tomato Relish</span></a>. The only thing that would make this recipe better is if you make a double batch of the Tomato Relish . . . trust me you are going to WANT it.KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com2tag:blogger.com,1999:blog-7261513383989872581.post-81115717599480308892009-03-24T18:00:00.000-07:002009-03-26T05:58:26.726-07:00Very Berry BruschettaThis is a family favorite . . . it's really good for breakfast or an afternoon snack. It even works after dinner as a not-to-sweet dessert option. It's so easy too! If you've got a smaller "crowd" to feed just scale back on the amounts.<br /><br />10 slices Italian bread<br />1 15 oz container of Ricotta cheese<br />3 or 4 tablespoons honey<br />1 pint each: blueberries, raspberries, & blackberries (fresh berries not frozen)<br /><ol><li>Arrange bread slices on sheet tray and toast in broiler (or on grill pan set to medium-high heat) until golden brown, be sure to watch them closely.</li><li>In a small bowl combine Ricotta cheese and honey; blend well.</li><li>Spread about 2 tablespoons of Ricotta mixture on each piece of toast.</li><li>Add fresh berries on top of each slice and serve.</li><li>Drizzle some honey over the top for added yumminess</li></ol>KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com0tag:blogger.com,1999:blog-7261513383989872581.post-26535676654122470612009-03-20T11:47:00.000-07:002009-03-20T11:53:38.079-07:00Quick & (not so) Dirty Colcannon<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTQyGTeAmXiiDt9-vhLh8ZQ6MPR4gBPXIqmiWxHoP-U2ibMY1KgZSXvOvmqp_0q2ueo2-yLCDsOMYb9a0Z3SVyh5b0aj25Rev51lQyYu-oHJKZRELsONJQQXFc9ZT7ZqgkgFos5qjHe4V/s1600-h/Colcannon_blog.JPG"><img id="BLOGGER_PHOTO_ID_5315344475502209506" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 181px; CURSOR: hand; HEIGHT: 138px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRTQyGTeAmXiiDt9-vhLh8ZQ6MPR4gBPXIqmiWxHoP-U2ibMY1KgZSXvOvmqp_0q2ueo2-yLCDsOMYb9a0Z3SVyh5b0aj25Rev51lQyYu-oHJKZRELsONJQQXFc9ZT7ZqgkgFos5qjHe4V/s400/Colcannon_blog.JPG" border="0" /></a>This year I made Colcannon to go along with our regular St. Patty’s Day dinner of Corned Beef and Cabbage. It’s very easy to make and it tastes great! It’s basically mashed potatoes with the addition of sautéed onions and cabbage . . . and lots of butter too!<br /><br />5 russet potatoes; small to medium sized peeled and cut into cubes<br />1-cup milk warmed on stove; low fat milk works well<br />1-½ sticks of butter<br />1 small onion diced<br />½ head of napa cabbage cored and cut into bit size pieces<br />Chopped parsley leaves, for garnish<br />Butter for garnish<br /><ol><li>Add cubed potatoes to a pot of salted water on med-high heat. Bring to a boil and boil potatoes in salted water for 10 minutes (or until fork tender). Drain and then mash thoroughly using mixer. Add 2 or 3 tablespoons of butter and the warm milk; continue mashing to desired consistency. Add salt and pepper to taste.</li><li>Add 1 stick of butter to large sauté pan; add onion to pan and cook until tender and transparent; about 10 minutes; add cabbage to pan and cook until cabbage becomes a darker color and is tender-crisp; another 10 minutes.</li><li>Add the cooked cabbage and onion mixture to mashed potatoes, stirring them in gently. Serve in individual bowls. Make an indentation on the top and add a pat of butter into each indentation. Sprinkle with parsley.</li></ol>KayBethhttp://www.blogger.com/profile/10755421479333072570noreply@blogger.com3