tag:blogger.com,1999:blog-55375251699870880142024-02-19T08:31:07.928-08:00Kiy's Recipe BoxKiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.comBlogger156125tag:blogger.com,1999:blog-5537525169987088014.post-37076829985113106012011-10-16T10:44:00.000-07:002011-10-16T10:44:19.600-07:00<span style="font-size: xx-small;">October 16, 2011</span> <br />
<br />
<br />
Back to menu planning? Who knows, but going to give it a try!<br /><br />Fall is officially here in South Carolina. Finally. I've had my crock-pot and soup on my mind for weeks, waiting for the perfect weather. I have selected four family favorites that I can either toss together quickly or crock-pot. It's going to be a GREAT week!<br /><br /><a href="http://kiysrecipebox.blogspot.com/2011/01/feast-for-one-utility-belt-penne.html">Utility Belt Penne</a><br />
<a href="http://kiysrecipebox.blogspot.com/2008/05/tomato-and-white-bean-soup.html">Tomato and White Bean Soup</a><br />
<a href="http://kiysrecipebox.blogspot.com/2008/03/jules-homeade-tomato-soup.html">Jules' Homemade Tomato Soup</a><br />
<a href="http://kiysrecipebox.blogspot.com/2008/08/cinnamon-beef-noodles.html">Cinnamon-Beef Noodles</a><br />
<br />
<br />
<br />
<br />
<br /><br />Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com0tag:blogger.com,1999:blog-5537525169987088014.post-10819539421207645122011-02-06T07:58:00.000-08:002011-02-06T08:11:25.930-08:00Pillsbury Monkey Bread<span style="font-size:78%;"><span style="font-style: italic;">I still can't believe I made this. However, I am not surprised the family devoured it!</span></span><br /><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGW_Q18kykm_Y1ZTH7vC_MsEc8CZWtmHxEze8Z6ppd-ncDR2nve-nnv0j9LaL4jGHWztelHG3AFCYYIwfDa0dUuaoR0IV_y1Ia0eNorDe40kuegyHB82XzWZqiQKsRRO9jn5VAGmqgZm0/s1600/MonkeyBread.jpg"><img style="cursor: pointer; width: 294px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGW_Q18kykm_Y1ZTH7vC_MsEc8CZWtmHxEze8Z6ppd-ncDR2nve-nnv0j9LaL4jGHWztelHG3AFCYYIwfDa0dUuaoR0IV_y1Ia0eNorDe40kuegyHB82XzWZqiQKsRRO9jn5VAGmqgZm0/s200/MonkeyBread.jpg" alt="" id="BLOGGER_PHOTO_ID_5570608850780447186" border="0" /></a><br /></div><br /><img src="file:///C:/Users/Owner/AppData/Local/Temp/moz-screenshot.png" alt="" /><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> <w:punctuationkerning/> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:donotpromoteqf/> <w:lidthemeother>EN-US</w:LidThemeOther> <w:lidthemeasian>X-NONE</w:LidThemeAsian> <w:lidthemecomplexscript>X-NONE</w:LidThemeComplexScript> <w:compatibility> <w:breakwrappedtables/> <w:snaptogridincell/> <w:wraptextwithpunct/> <w:useasianbreakrules/> <w:dontgrowautofit/> <w:splitpgbreakandparamark/> <w:dontvertaligncellwithsp/> <w:dontbreakconstrainedforcedtables/> <w:dontvertalignintxbx/> <w:word11kerningpairs/> <w:cachedcolbalance/> </w:Compatibility> <w:browserlevel>MicrosoftInternetExplorer4</w:BrowserLevel> <m:mathpr> <m:mathfont val="Cambria Math"> <m:brkbin val="before"> <m:brkbinsub val="--"> <m:smallfrac val="off"> <m:dispdef/> <m:lmargin val="0"> <m:rmargin val="0"> <m:defjc val="centerGroup"> <m:wrapindent val="1440"> <m:intlim val="subSup"> <m:narylim val="undOvr"> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" defunhidewhenused="true" defsemihidden="true" defqformat="false" defpriority="99" latentstylecount="267"> <w:lsdexception locked="false" priority="0" semihidden="false" unhidewhenused="false" qformat="true" name="Normal"> <w:lsdexception locked="false" priority="9" semihidden="false" unhidewhenused="false" qformat="true" name="heading 1"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 2"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 3"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 4"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 5"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 6"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 7"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 8"> <w:lsdexception locked="false" priority="9" qformat="true" name="heading 9"> <w:lsdexception locked="false" priority="39" name="toc 1"> <w:lsdexception locked="false" priority="39" name="toc 2"> <w:lsdexception locked="false" priority="39" name="toc 3"> <w:lsdexception locked="false" priority="39" name="toc 4"> <w:lsdexception locked="false" priority="39" name="toc 5"> <w:lsdexception locked="false" priority="39" name="toc 6"> <w:lsdexception locked="false" priority="39" name="toc 7"> <w:lsdexception locked="false" priority="39" name="toc 8"> <w:lsdexception locked="false" priority="39" name="toc 9"> <w:lsdexception locked="false" priority="35" qformat="true" name="caption"> <w:lsdexception locked="false" priority="10" semihidden="false" unhidewhenused="false" qformat="true" name="Title"> <w:lsdexception locked="false" priority="1" name="Default Paragraph Font"> <w:lsdexception locked="false" priority="11" semihidden="false" unhidewhenused="false" qformat="true" name="Subtitle"> <w:lsdexception locked="false" priority="22" semihidden="false" unhidewhenused="false" qformat="true" name="Strong"> <w:lsdexception locked="false" priority="20" semihidden="false" unhidewhenused="false" qformat="true" name="Emphasis"> <w:lsdexception locked="false" priority="59" semihidden="false" unhidewhenused="false" name="Table Grid"> <w:lsdexception locked="false" unhidewhenused="false" name="Placeholder Text"> <w:lsdexception locked="false" priority="1" semihidden="false" unhidewhenused="false" qformat="true" name="No Spacing"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 1"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 1"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 1"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 1"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 1"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 1"> <w:lsdexception locked="false" unhidewhenused="false" name="Revision"> <w:lsdexception locked="false" priority="34" semihidden="false" unhidewhenused="false" qformat="true" name="List Paragraph"> <w:lsdexception locked="false" priority="29" semihidden="false" unhidewhenused="false" qformat="true" name="Quote"> <w:lsdexception locked="false" priority="30" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Quote"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 1"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 1"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 1"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 1"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 1"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 1"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 1"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 1"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 2"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 2"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 2"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 2"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 2"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 2"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 2"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 2"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 2"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 2"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 2"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 2"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 2"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 2"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 3"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 3"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 3"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 3"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 3"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 3"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 3"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 3"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 3"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 3"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 3"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 3"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 3"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 3"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 4"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 4"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 4"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 4"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 4"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 4"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 4"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 4"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 4"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 4"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 4"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 4"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 4"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 4"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 5"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 5"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 5"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 5"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 5"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 5"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 5"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 5"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 5"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 5"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 5"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 5"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 5"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 5"> <w:lsdexception locked="false" priority="60" semihidden="false" unhidewhenused="false" name="Light Shading Accent 6"> <w:lsdexception locked="false" priority="61" semihidden="false" unhidewhenused="false" name="Light List Accent 6"> <w:lsdexception locked="false" priority="62" semihidden="false" unhidewhenused="false" name="Light Grid Accent 6"> <w:lsdexception locked="false" priority="63" semihidden="false" unhidewhenused="false" name="Medium Shading 1 Accent 6"> <w:lsdexception locked="false" priority="64" semihidden="false" unhidewhenused="false" name="Medium Shading 2 Accent 6"> <w:lsdexception locked="false" priority="65" semihidden="false" unhidewhenused="false" name="Medium List 1 Accent 6"> <w:lsdexception locked="false" priority="66" semihidden="false" unhidewhenused="false" name="Medium List 2 Accent 6"> <w:lsdexception locked="false" priority="67" semihidden="false" unhidewhenused="false" name="Medium Grid 1 Accent 6"> <w:lsdexception locked="false" priority="68" semihidden="false" unhidewhenused="false" name="Medium Grid 2 Accent 6"> <w:lsdexception locked="false" priority="69" semihidden="false" unhidewhenused="false" name="Medium Grid 3 Accent 6"> <w:lsdexception locked="false" priority="70" semihidden="false" unhidewhenused="false" name="Dark List Accent 6"> <w:lsdexception locked="false" priority="71" semihidden="false" unhidewhenused="false" name="Colorful Shading Accent 6"> <w:lsdexception locked="false" priority="72" semihidden="false" unhidewhenused="false" name="Colorful List Accent 6"> <w:lsdexception locked="false" priority="73" semihidden="false" unhidewhenused="false" name="Colorful Grid Accent 6"> <w:lsdexception locked="false" priority="19" semihidden="false" unhidewhenused="false" qformat="true" name="Subtle Emphasis"> <w:lsdexception locked="false" priority="21" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Emphasis"> <w:lsdexception locked="false" priority="31" semihidden="false" unhidewhenused="false" qformat="true" name="Subtle Reference"> <w:lsdexception locked="false" priority="32" semihidden="false" unhidewhenused="false" qformat="true" name="Intense Reference"> <w:lsdexception locked="false" priority="33" semihidden="false" unhidewhenused="false" qformat="true" name="Book Title"> <w:lsdexception locked="false" priority="37" name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <ul><li><a href="http://www.pillsbury.com/recipes/caramel-monkey-bread/4a92932f-f795-4813-9800-d6e35e8d5a49/">Caramel Monkey Bread</a></li></ul> <ul style="font-style: italic;"><li>You won't believe how five simple ingredients can combine to make a heavenly breakfast pull-apart!</li></ul> <ul><li>Prep Time: 25 Min </li><li>Total Time: 1 Hr 30 Min</li><li>Makes: 12 servings</li><li><br /></li></ul> <ul><li> <span style="font-style: italic;">Ingredients:</span></li></ul><ul><li>¾ <span style=""> </span>cup granulated sugar</li><li>2 teaspoons ground cinnamon</li><li>4 cans (7.5 oz each) Pillsbury® refrigerated biscuits</li><li>½ cup butter or margarine, melted</li><li>¾ cup packed brown sugar</li><li><br /></li></ul> <ul style="font-style: italic;"><li>Directions:</li></ul> <ul><li><span style=""> </span>* 1: Grease or spray 12-cup Bundt® cake pan.</li><li><span style=""> </span>* 2: Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 10 biscuits; cut each in quarters. Shake quarters in bag to coat; place in pan. Mix butter and brown sugar; pour over biscuit pieces.</li><li><span style=""> </span>* 3: Bake at 350°F for 40 to 45 minutes or until golden brown. Cool 5 minutes. Turn upside down; pull apart to serve. Serve warm. </li></ul>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com1tag:blogger.com,1999:blog-5537525169987088014.post-89891399661973808982011-02-05T08:01:00.000-08:002011-02-05T08:56:37.785-08:00Chinese New YearThis year, Chinese New Year (Year of the Hare!) fell on February 3rd. With Emi's birthday on the 2nd, that was just too much going on in two short days. Add to that, both Jeff and Emi had the flu, no one was really interested in doing much except sleeping. So we decided to do our celebrating this weekend.<br /><br />Planned menu:<br /><ol><li>Simple noodles - I found some fun curly long noodles and will serve them unbroken (long life) with soy sauce, which is Emi's favorite way to eat noodles</li><li><a href="http://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html">Eggrolls</a><br /></li><li><a href="http://kiysrecipebox.blogspot.com/2008/07/new-year-dumplings.html">New Year Dumplings</a></li><li><a href="http://kiysrecipebox.blogspot.com/2008/03/asian-style-grilled-tilapia.html">Asian-Style Grilled Tilapia</a> - Emi has just recently rediscovered her love of Tilapia and since this marinade is SO amazing, it's a perfect fit for our special dinner</li><li><a href="http://steamykitchen.com/7646-chocolate-wonton-recipe.html">Chocolate Won-Tons</a><br /></li></ol><br />BTW, we made <a href="http://newasiancuisine.com/4408-chinese-tea-eggs.html">Chinese Tea Eggs</a> last year. They were a lot of fun, but none of us really liked the taste. I've decided to not make them this year, mainly as time is getting away from me. But they are so fun to make, and the house smells so wonderful - so if you have time, go for it! (Emi and I may make them for a 'rainy day' project later this week, not to eat, just to do the project and then display them. They really are quite pretty!)<br /><br />We aren't doing the entire menu that many do, there are just the three of us after all. But, if you are looking for a good go-to menu, more ideas or just "why eat that for CNY", I found this post: <a href="http://steamykitchen.com/7297-what-to-eat-for-chinese-new-year-recipes.html">What to Eat for Chinese New Year</a>. I am sure in years to come we will attempt each dish, they look amazing!Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com1tag:blogger.com,1999:blog-5537525169987088014.post-26504082760746999732011-01-18T17:26:00.000-08:002011-01-18T17:28:14.885-08:00Feast For One: Utility Belt Penne<a href="http://feastforone.blogspot.com/2011/01/utility-belt-penne.html#links">Feast For One: Utility Belt Penne</a><br /><span style="font-size:78%;"><span><br />Kiy Note: I have many authors that I love. I wait patiently (yeah, right) for their new books to come out, marking the date on my calendar, salivating. But I have a TOTAL favorite. <a href="http://www.stabenow.com/">Dana Stabenow</a>, specifically when she writes her "Kate" books. I can't get enough of Kate and Mutt. The fact that she writes about life in Alaska and I still like her books, is amazing. You see, I am not a fan of snow. AT.ALL. However, she makes me dream of someday seeing Alaska, and actually living there (not that that is going to happen). If you haven't found the wonderful Ms. Stabenow and enjoy suspense/thriller, be sure to pick up her first Kate novel, <a href="http://www.stabenow.com/novels/kate-shugak/a-cold-day-for-murder">A Cold Day for Murder</a>.<br /></span></span><h2 style="font-weight: normal;" class="date-header"><span style="font-size:78%;"><span><span style="font-style: italic;">Thankfully, I follow her on Facebook or I would have never known that she also has a very cool cooking blog. Here is a soup that she posted today. I can't wait to try this, I know we will all love this and while it's "cooking for one", I can see it will easily double or triple. I wonder if Emi will let us have any. That gal and soup, a true love affair!</span><br /></span></span></h2><a href="http://feastforone.blogspot.com/2011/01/utility-belt-penne.html"><br /><span style="font-size:85%;">Utility Belt Penne</span></a><span style="font-size:85%;"><br /><br />You know how Batman always has everything he needs fastened to his all-purpose, super-duper utility belt? In the same way, you've always got everything you need in the refrigerator for one-dish pasta.<br /><br />Start with some olive oil. Add some chopped onion of any kind, yellow, green, sweet. Saute for about two minutes.</span> <span style="font-size:85%;"><br /><br />Add a couple of cloves of sliced garlic, and a couple of sliced anchovies. Saute for another minute.</span> <span style="font-size:85%;"><br /><br />Add four or five Roma tomatoes, chopped, or a can of stewed tomatoes, or a can of chopped tomatoes. Add some hearty shakes of dried Italian herbs, stir, and cook down for a minute or two. Add salt, but only a little because there is plenty in the anchovies and capers and cheese, and pepper to taste. Add a pinch of sugar if you feel like it.</span> <span style="font-size:85%;"><br /><br />Add a cup or two of chicken broth. It's better if you make your own, but canned is fine. Add a glug or two of wine, red or white, whatever you have on hand.</span> <span style="font-size:85%;"><br /><br />Bring to a simmer, and add a couple of handfuls of penne pasta. Yes, I know you're supposed to cook it separately, but why dirty another pan, especially when the pasta will soak up all that lovely broth you're putting together?</span> <span style="font-size:85%;"><br /><br />Bring back to a simmer and let cook for twelve minutes, or until pasta is al dente. Feel free to test, you'll know it when you bite into it.</span> <span style="font-size:85%;"><br /><br />Just before serving, toss in a tablespoon or so of capers. Garnish with parmesan, the good stuff, the stuff you should always have on hand, and serve.</span><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1pBUePO5jMPbaTFfhRuTPbwgR7GiSOkatGNjjjr3zs4ZpvawzdHaxzORIZlCsIZ-oXvE4qrbljtJRSqkhqwXNM-8eFog_e3Qcue2cRu1dwf0nUzSAZ93IKOFF1Tajt8hXKC9zBM6Wgyw/s1600/pasta.JPG" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi1pBUePO5jMPbaTFfhRuTPbwgR7GiSOkatGNjjjr3zs4ZpvawzdHaxzORIZlCsIZ-oXvE4qrbljtJRSqkhqwXNM-8eFog_e3Qcue2cRu1dwf0nUzSAZ93IKOFF1Tajt8hXKC9zBM6Wgyw/s320/pasta.JPG" border="0" width="320" height="240" /></a></div>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com0tag:blogger.com,1999:blog-5537525169987088014.post-59722088889071716162011-01-18T16:48:00.000-08:002011-02-11T14:46:05.878-08:00Creamy Mushroom Soup<div id="recipecontHeader" class=""> <div id="recipecontHeader" class=""> <span style="font-weight: bold;"><span style="font-size:78%;"><span style="font-style: italic;"><span style="font-weight: bold;">Found this today and didn't want to lose it. Looks work trying!</span></span></span><br /><br /><a href="http://www.kraftrecipes.com/recipes/creamy-mushroom-soup-121331.aspx">Creamy Mushroom Soup</a><br /></span> <div class="recipeIcons"> <img id="imgRecipeIcon" src="http://www.kraftrecipes.com/assets/images/logo/US_HealthyLiving.jpg" alt="" border="0" width="1" height="1" /> </div> <div class="FBLike"> <span></span> </div> </div> </div> <div id="recipeFeature" class=""> <div class="imageBoxLeft"> <img id="ctl00_SPWebPartManager1_g_e01084fb_4770_49a3_8117_492263d56f18_ctl01_GWSRecipePhoto1_imgRecipeHeaderImage" rel="v:photo" title="Creamy Mushroom Soup recipe" src="http://www.kraftrecipes.com/assets/recipe_images/Creamy-Mushroom-Soup-59306.jpg" alt="Creamy Mushroom Soup recipe" style="height: 199px; width: 300px;" /> <img id="imgUploadedPhotos" style="display: none;" src="" /> </div> <div class="recipelinks"> <div class="ratings"><br /></div> <div id="prepItemsEN"> <div class="prepTimeLabel"> prep time </div> <div class="prepTime"> <span>15 min</span> </div> <div class="totalTimeLabel"> total time </div> <div class="totalTime"> <span>45 min</span> </div> <div class="makesLabel"> makes </div> <div class="makes"> <span>10 servings, 1 cup each</span></div></div></div><br /></div> <div id="ingredients"> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 2 Tbsp. butter </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1-1/2 lb. sliced fresh mushrooms </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1 onion, chopped </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 2 stalks celery, chopped </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1/2 lb. baking potatoes (about 2), peeled, cut into 1-inch cubes (about 2 cups) </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1 qt. (4 cups) water </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 1 can (14-1/2 oz.) chicken broth </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1/2 tsp. pepper </div> </div> </div> <div class="table-row-gray"> <div class="column1"> <div class="textarea"> 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed </div> </div> </div> <div class="table-row"> <div class="column1"> <div class="textarea"> 1/4 cup chopped fresh parsley </div> </div> </div> </div> <div id="recipeGradHeading" class="recipeGradHeading"> <div class="head"> <h1><br /></h1> </div> </div> <div class="recipeMakeItText"> <div class="stdContBlock"> <div class="textarea"> <p><strong></strong></p> <p> <strong>MELT </strong>butter in large skillet on medium heat. Add mushrooms, onions and celery; cook 6 to 8 min. or until onions and celery are crisp-tender, stirring occasionally. </p> <p> <strong>RESERVE </strong>1 cup vegetable mixture. Add next 5 ingredients to vegetable mixture remaining in skillet; stir. Bring to boil; simmer on medium-low heat 15 min. or until potatoes are tender. </p> <p> <strong>ADD </strong>1/3 of the potato mixture to blender; blend until smooth. Pour into large saucepan. Repeat with remaining potato mixture. </p> <p> <strong>WHISK </strong>in Neufchatel; cook and stir 2 min. or until melted. Stir in reserved vegetable mixture and parsley. </p> </div> </div> </div>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com0tag:blogger.com,1999:blog-5537525169987088014.post-60734008747722149962009-05-09T18:06:00.000-07:002009-05-09T17:53:20.488-07:00Menu Plan<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 9"><meta name="Originator" content="Microsoft Word 9"><link rel="File-List" href="file:///C:/DOCUME%7E1/Kimberly/LOCALS%7E1/Temp/msoclip1/03/clip_filelist.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:donotoptimizeforbrowser/> </w:WordDocument> </xml><![endif]--><style> <!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> </style><span style=";font-family:";font-size:12;" >To my regular readers: Yes, lots of new posts today. I was looking for ideas for this week and realized it made more sense to post my menu plans over here. Since I started them on RC&T, I will continue to post them there and then copy them here. I fed them in on the original dates published but those that read in google reader or other formats will most likely see 50+ posts from me today. Sorry about that! (And yes, I plan to try to get back into the MP saddle. I’ve been slacking!)</span>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com2tag:blogger.com,1999:blog-5537525169987088014.post-22077362963346830802009-05-09T17:51:00.000-07:002009-05-20T08:02:08.606-07:00Menu PlanWell, back in the MP saddle again. I may not get to this every week, but going to try to do better. We eat healthier, cheaper and frankly, just plain better when I take the time to meal plan.<br /><br />We are going to try to do fresh fish at least twice a week, sometimes adding a third night of fish if we feel like it. Jeff and I were talking meals and realized that we love fish and really don’t have it as much as we used to. Add to that it is SO good for us, seems silly not to.<br /><br /><br />We have a great fish monger near Jeff’s office so he is going to stop on his way home to see what looks good that particular night. Whatever looks good will decide how it’s made. Here are the choices:<br /><br />Billie Ruth’s Catfish<br />Asian Marinade (our fav fish marinade - great on any fish!)<br />Ginger-Soy Marinade<br /><br />Don’t forget to check out Laura’s for more MPM!<br /><br />~~~~~<br /><br />Mother’s Day: Jeff is in charge and is making one of my fav meals! Steak on the grill (with Cowboy Thai Marinade), baked sweet pots, corn on the cob<br /><br />Taco Salad - perfect for a hot night when I don’t feel like cooking. What we like in ours (I put all the stuff on the counter and we sorta buffet-it): ground beef or turkey with taco seasoning, taco chips of some kind, shredded lettuce, chopped tomatoes, canned corn (rinsed and chilled), pineapple (I know it’s odd, but it really works!), sliced olives (for Jeff & Emi), shredded cheese and salsa (both mild and whatever Jeff is eating at the moment, varies from medium to oh-my-gosh stomach walls burned away).<br /><br />Chicken Tortilla Bake<br /><br />Spaghetti and Meatballs - Nothing fancy, jarred sauce with tons of chopped vege’s tossed in, frozen meatballs. Easy, simple, can be tossed together in less than 15 minutes.<br /><br />Shortcut Lasagna<br /><br />And the two nights of fish.<br /><br />Original Post: <a href="http://rockingchairsandatricycle.blogspot.com/2009/05/menu-plan.html">Menu Plan</a>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com0tag:blogger.com,1999:blog-5537525169987088014.post-41500458570092536592009-03-22T14:38:00.000-07:002009-05-09T14:41:00.220-07:00Menu Plan (Mar 22 - 28)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://orgjunkie.com/2009/03/menu-plan-monday-march-23rd.html"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGE3NFp5xWkPeizYIy9FWb6m-0bqpge4HEEGOluaPfm8fYRNF7hL8Lh-xaG8Eh-UxxPeTlsuFzoIZd_OFFdN2ixxeK8ZFvHRt7Yfoh_yBTQPqFuaXx1-LT6dzm0z7kKL1WQgDs26lxb38/s320/Menuplanmonday.jpg" alt="" id="BLOGGER_PHOTO_ID_5316213214071109458" border="0" /></a><br />So last week went pretty well, menu-wise. Except, I still haven't made this: <a href="http://kiysrecipebox.blogspot.com/2009/03/balsamic-chicken-mushrooms.html">Balsamic Chicken & Mushrooms</a>! How is it possible. It looks divine. It looks easy. Magi made it, I know it will rock. What's up with me? It is, again, on my menu plan this week. I *must* make it!<br /><br />The birthday 'boy' selected fish, rice and butternut squash for dinner last night along with <a href="http://kiysrecipebox.blogspot.com/2009/03/blueberry-pie.html">blueberry pie</a>. Not surprising. At all. We had <a href="http://kiysrecipebox.blogspot.com/2008/03/asian-style-grilled-tilapia.html">this</a> marinade for the fish - salmon for him, tuna steak for me, we made Emi a Tilapia fillet and she rejected it! We were amazed, but since the whole brown rice discovery, nothing comes between Emi and her rice these days. She even said no to the butternut squash, which she loves. We are going to have to hide the rice steamer from her to get her to eat something else first. Go figure, since this is the little gal that for the first year she was home with us wouldn't touch rice (well, she'd devour wild rice).<br /><br />Since my <a href="http://rockingchairsandatricycle.blogspot.com/2009/03/hair-update-and-menu-for-week.html">fiasco</a> with the <a href="http://kiysrecipebox.blogspot.com/2009/03/stuffed-pork-loin.html">Stuffed Pork Loin</a>, I am once again going to attempt it. No, it wasn't on sale. I just can't get it off my mind. We love us some pork, and stuffed ... yum. That and it's <a href="http://candyheartsandpaperflowers.blogspot.com/">Barbara</a>'s recipe, I know I can't go wrong (as long as the meat doesn't spoil!).<br /><br />So, for next week:<br /><a href="http://kiysrecipebox.blogspot.com/2009/03/balsamic-chicken-mushrooms.html">Balsamic Chicken & Mushrooms</a><br /><a href="http://kiysrecipebox.blogspot.com/2009/03/stuffed-pork-loin.html">Stuffed Pork Loin</a><br /><a href="http://kiysrecipebox.blogspot.com/2008/05/chicken-tortilla-bake.html">Chicken Tortilla Bake</a> (doubled for leftovers)<br />Grilled Chicken Breasts using <a href="http://kiysrecipebox.blogspot.com/2008/05/thai-cowboy-steak-marinade.html">this marinade</a><br /><a href="http://kiysrecipebox.blogspot.com/2008/06/quick-spinach-roll-ups.html">Quick Spinach Roll-Ups</a><br /><br /><span style="font-style: italic;">Don't forget to head on over to Laura's at </span><a style="font-style: italic;" href="http://orgjunkie.com/2009/03/menu-plan-monday-march-23rd.html">I'm an Organizing Junkie</a><span style="font-style: italic;"> for more </span><span style="font-style: italic;">MPM</span><span style="font-style: italic;">!<br /><br /></span>Original post: <a href="http://rockingchairsandatricycle.blogspot.com/2009/03/menu-plan-mar-22-28.html">Menu Plan (Mar 22 - 28)</a>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com0tag:blogger.com,1999:blog-5537525169987088014.post-30955961554499639492009-03-21T15:55:00.000-07:002009-04-11T12:03:58.903-07:00Blueberry PieBlueberry Pie<p></p> <p class="MsoNormal"><span style=";font-family:";font-size:10;" >Ingredients:<o:p></o:p></span></p> <ul><li><span style=";font-family:";font-size:10;" >4-5 cups blueberries - fresh or frozen</span><br /><span style=";font-family:";font-size:10;" ><o:p></o:p></span></li></ul> <p class="MsoNormal"><span style=";font-family:";font-size:10;" ><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <ul><li><span style=";font-family:";font-size:10;" >2/3 cup granulated sugar ~OR~ 1/3 cup each: sugar Splenda<o:p></o:p></span></li><li><span style=";font-family:";font-size:10;" >¼ cup tapioca (or 7 tablespoon corn starch)<o:p></o:p></span></li><li><span style=";font-family:";font-size:10;" >½ tablespoon cinnamon<o:p></o:p></span></li><li><span style=";font-family:";font-size:10;" >½ tablespoon allspice (optional)<o:p></o:p></span></li></ul> <p class="MsoNormal"><span style=";font-family:";font-size:10;" ><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <ul><li><span style=";font-family:";font-size:10;" >3 tablespoon water (or grape juice)<o:p></o:p></span></li><li><span style=";font-family:";font-size:10;" >2 tablespoon lemon juice<o:p></o:p></span></li><li><span style=";font-family:";font-size:10;" >2-3 teaspoons of minced lemon zest (optional but SO yummy!)</span></li></ul> <p class="MsoNormal"><span style=";font-family:";font-size:10;" ><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <ul><li><span style=";font-family:";font-size:10;" >1 9-inch deep-dish pie crust (2 crusts for double crust pie or 1 crust for a crumble topping pie, see below)</span></li></ul> <p class="MsoNormal"><span style=";font-family:";font-size:10;" ><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:10;" >Crumb Topping (optional)<o:p></o:p></span></p> <ul><li><span style=";font-family:";font-size:10;" >¼ cup sugar ~OR~ 1/8 cup each: sugar and Splenda<o:p></o:p></span></li><li><span style=";font-family:";font-size:10;" >½ cup flour<o:p></o:p></span></li><li><span style=";font-family:";font-size:10;" >¼ cup butter or margarine, chilled</span></li></ul> <p class="MsoNormal"><span style=";font-family:";font-size:10;" ><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:10;" ><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <p class="MsoNormal"><span style=";font-family:";font-size:10;" >Instructions: </span></p> <p class="MsoNormal"><span style=";font-family:";font-size:10;" ><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <ul><li><span style=";font-family:";font-size:10;" >Use your favorite pie crust recipe or cheat like I do and</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqaxMBWendcMZNOHWti_0S0W7YKtOSfUA1DVLlU0N3z7lfz_jZJyubojZdbMpoh5MZGZ_wx-ZJPlcNKL8VM_Tnyh1eOtVaJszuR2Y-DGRh2difyXjs0fq_bgm1O5_t8vMNWiNvokSXFFA/s1600-h/bb+pie.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqaxMBWendcMZNOHWti_0S0W7YKtOSfUA1DVLlU0N3z7lfz_jZJyubojZdbMpoh5MZGZ_wx-ZJPlcNKL8VM_Tnyh1eOtVaJszuR2Y-DGRh2difyXjs0fq_bgm1O5_t8vMNWiNvokSXFFA/s200/bb+pie.JPG" alt="" id="BLOGGER_PHOTO_ID_5323511324424489154" border="0" /></a><span style=";font-family:";font-size:10;" > buy the one pre-made in the handy red box found in the dairy section of the grocery story. I make a terrible pie crust and over the years have learned to make do with the boxed kind. It’s not as oh-my-gosh delicious as a truly wonderful homemade one, but it’s far better than any of mine have ever turned out. (Remember to take it out about a half an hour before you want to use it.)<o:p></o:p></span></li></ul> <p class="MsoNormal"><span style=";font-family:";font-size:10;" ><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <ul><li><span style=";font-family:";font-size:10;" >I used frozen blueberries as it’s not blueberry season right now, and blueberry pie was specifically requested by the birthday, um, boy.<o:p></o:p></span></li></ul> <p class="MsoNormal"><span style=";font-family:";font-size:10;" ><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <ul><li><span style=";font-family:";font-size:10;" >Rinse in a colander under cool water, it’s not necessary to defrost and actually I prefer not to as I feel it makes them mushy and disgusting (but that’s my opinion).<o:p></o:p></span></li></ul> <p class="MsoNormal"><span style=";font-family:";font-size:10;" ><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <ul><li><span style=";font-family:";font-size:10;" >In a small to medium bowl, mix the dry ingredients combining sugar, tapioca, and spices in a bowl. Then mix in the lemon juice and water. Do NOT mix the blueberries with the bowl ingredients!<o:p></o:p></span></li></ul> <p class="MsoNormal"><span style=";font-family:";font-size:10;" ><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <ul><li><span style=";font-family:";font-size:10;" >Fit the bottom crust gently into your pan (I usually spray my pan first with Pam and dust a bit of flour).<o:p></o:p></span></li></ul> <p class="MsoNormal"><span style=";font-family:";font-size:10;" ><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <ul><li><span style=";font-family:";font-size:10;" >Now, take your blueberries and pour them into the piecrust, mounding a bit as needed. Pour the bowl mixture over the blueberries trying to hit each berry as best you can.<o:p></o:p></span></li></ul> <p class="MsoNormal"><span style=";font-family:";font-size:10;" ><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <ul><li><span style=";font-family:";font-size:10;" >Here is where you would make the crumble topping if you want this option. Just mix the dry ingredients in a bowl and then cut in with a pastry blender (or two butter-type knives) and then sprinkle all over the pie. That is actually my fav way of making just about any pie. Jeff likes a more traditional pie with a piecrust topping so that is what I used this time.<o:p></o:p></span></li></ul> <p class="MsoNormal"><span style=";font-family:";font-size:10;" ><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <ul><li><span style=";font-family:";font-size:10;" >Fit the top crust over the berries, either using a lattice design or a single crust that you would then put slits in the top. Make sure to seal the edges well and flute as desired.<o:p></o:p></span></li></ul> <p class="MsoNormal"><span style=";font-family:";font-size:10;" ><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <ul><li><span style=";font-family:";font-size:10;" >Something I do that some would cringe at – gently spray a bit of Pam (most folks would melt some butter) over the top of the crust and dust with sugar. <o:p></o:p></span></li></ul> <p class="MsoNormal"><span style=";font-family:";font-size:10;" ><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></span></p> <ul><li><span style=";font-family:";font-size:10;" >Bake at 375º for about 1 hour until the pie is all bubbly; start checking at about 45 minutes as all ovens are different (mine took about 1 hour 20 minutes - I hate electric ovens!). Cool on a rack for an hour or so (if you can bear to, we never make it that long!). Yum.</span><span style="font-size:10;"><o:p></o:p></span></li></ul>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com3tag:blogger.com,1999:blog-5537525169987088014.post-4378973410387239302009-03-16T14:41:00.000-07:002009-05-09T14:42:24.927-07:00Menu Plan<a name="2849430468434614596"></a> Okay, first. Gosh you guys are brutal! lol On the hair front, Emi and I have a lunch thing to go to at Jeff's office tomorrow so I will have to do it - and do it well! If it turns out, I will try to remember to have Jeff take our picture. IF the picture turns out, I will post it.<br /><br />On to the menu planning. Well, needless to say menu planning didn't happen yesterday. I wish weekends would slow down! First, the crock pot fish chowder was so-so at best. Not sure if it was the fish I used or if we had different expectations but Emi was indifferent to it (she drank the broth), I didn't care for it at all and Jeff liked it well enough. So, I am moving that recipe to my so-so category and will keep looking. If anyone has a great (easy) crock pot recipe for clam/fish/corn chowder please share it with me!<br /><br />I didn't get to the <span class="postbody"><a href="http://kiysrecipebox.blogspot.com/2009/03/balsamic-chicken-mushrooms.html">Balsamic Chicken & Mushrooms</a>, that's my plan for tonight. The </span><span class="postbody"><a href="http://kiysrecipebox.blogspot.com/2008/09/spinach-artichoke-cheesy-tortellini.html">Spinach-Artichoke Cheesy Tortellini</a> as always, was totally wonderful. I do use fresh spinach that I chop, and use half the cheese and fat-free half and half for the cream and it is wonderful. Now that I've made it a few times, it takes about 20 minutes tops. Easy and yummy. If you haven't tried it, it's a keeper for us. (Well, except for Emi. It's a bit too much for her, so I leave some tortellini's out for her and usually give her a vege and/or fruit to go with it.)<br /><br />Something I that I was seriously bummed about, was the pork loin. I actually remembered to take it out of the freezer and pop it into the fridge (too many years spent in the restaurant biz - I am crazed about thawing meats, I never ever ever thaw on the kitchen counter). So Monday I make the stuffing and while it's cooling down I take the pork loin from the fridge, open the package and .... yuck! Eight dollars worth of pork loin had gone bad at some point. All we can think of is that it happened at the store, before I bought it. I am also crazed about meat handling. I buy it last when shopping, even though it requires backtracking. I always put it away first. So, I know it wasn't me. But, when it comes down to it, it doesn't matter, my dinner was trashed. Jeff ran back to the store and picked up some ready-made chicken (yum), I tossed a vege in the nuker and with the stuffing, that was dinner. But, at least we didn't scrap it totally and call out for pizza. Although I am not sure where running out for rotisserie chicken falls into 'not eating out'. But, it worked in a pinch.<br /><br />Meals for this week:<br /></span><span class="postbody"></span><a href="http://kiysrecipebox.blogspot.com/2009/03/balsamic-chicken-mushrooms.html">Balsamic Chicken & Mushrooms</a><br /><a href="http://kiysrecipebox.blogspot.com/2008/12/udon-beef-noodle-bowl.html">Udon-Beef Noodle Bowl</a> (with chicken)<br /><span class="postbody"><a href="http://kiysrecipebox.blogspot.com/2008/11/quick-quiche.html">Quiche</a> (yes, it's that easy)<br />Breakfast (grits, eggs and turkey or chicken sausage most likely)<br /><br /><br />Only four meals planned as we have a birthday to celebrate this week. Jeff's! I still haven't decided exactly what to make and since I want it to be a surprise - I can't post it! Nope, not duck again. I am hoping for something different.<br /><br />Original Post:</span> <a href="http://rockingchairsandatricycle.blogspot.com/2009/03/hair-update-and-menu-for-week.html">Hair Update and Menu for the Week</a>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com0tag:blogger.com,1999:blog-5537525169987088014.post-66465627037267853272009-03-08T14:42:00.000-07:002009-05-09T14:43:44.510-07:00Menu Plan<a name="1681293734875442243"></a> So, menu-wise, meals went better than expected last week. We did send Jeff out for pizza once and go out once. Not good, I really want to step on that. If I am too pooped to cook, I want to at least do 'vege night' which we did do once. And hey, we lived through it and enjoyed it. AND ... it didn't set us back $20-30. We need to do more of that, and we will.<br /><br />So, Emi and I headed off to the grocery store with almost no plan in place (not good). Fortunately, a very nice tuna steak just jumped into my cart. Since that happened, I decided to add a nice piece of salmon for Jeff (I love and adore tuna steaks, even more than beef or bison!). Emi, for once, refused fish. But I am wondering if it was just because she was too busy with the (gasp) brown rice, and peas. I can't believe I now LOVE brown rice. We finally broke down and bought a new rice steamer and whoa, does it rock. It takes forEVER to make the rice (both white and brown) but it's worth the time. Oh, and it makes the best ever sticky rice. Ahhh, heaven. But now that I've discovered brown (nice nutty flavor, needs extremely little butter!) we rarely do white any more. And, as a bonus, Emi loves the brown and is quite indifferent to the white. The recipe used was the <a href="http://kiysrecipebox.blogspot.com/2008/03/asian-style-grilled-tilapia.html">Asian-Style Grilled Tilapia.</a> (Not suprised?) YUM!<br /><br />What else did we have? <a href="http://kiysrecipebox.blogspot.com/2008/03/jules-homeade-tomato-soup.html">Jules' Homemade Tomato Soup</a> and grilled sandwiches, Vege Nite (udon noodles with a bit of ginger and soy sauce, corn on the cob on the <a href="http://kiysrecipebox.blogspot.com/2008/06/jerk-grilled-corn-on-cob.html">grill</a>), um ... well, we did eat, I just can't remember what else!<br /><br />BTW, I can't remember if I posted about <span class="postbody">the <a href="http://kiysrecipebox.blogspot.com/2009/02/pasta-with-creamy-pancetta-and-pea.html">Pasta with Creamy Pancetta-and-Pea Sauce.</a> If I did, just skip this as it will be a repeat! It was amazing. Really really amazing. Emi picked through and ate the pasta, wouldn't touch the peas ... she kept trying to get the sauce off them (yes, the same sauce that the pasta had on it). I finally gave up and nuked her some plain ones. Kids. :) But Jeff and I almost climbed into the pan, it was that good. I did use Lythrum's hints - the ham was a very nice touch, but the biggie was using less pans. I hate to do dishes and clean up, so that was a great tip. Oh, and I thought it was a pretty easy and fun recipe to do. It's a keeper here. (Oh, and <a href="http://kiysrecipebox.blogspot.com/2009/02/serdmoms-apple-crisp.html">Serdmom's Apple Crisp</a> has been banned from the house ... oh my, I didn't want to share! Seriously though, total yum and quite easy. Too easy.)<br /><br />So, now the question is, what are we having this week? I have no idea! Going to figure it out as I type. But it has to be quick and easy, which seems to be a theme these days.<br /><br /><a href="http://kiysrecipebox.blogspot.com/2009/03/crockpot-fish-chowder-recipe.html">CrockPot Fish Chowder Recipe</a><br />Emi has been on a chowder kick lately. No, really - every time we go out for lunch or dinner, this is what she's been eating. I ordered it once awhile ago and she wanted to try it, she ended up eating the whole bowl. So I've been toying with trying my hand at making it at home. HA! I just knew Steph at <a href="http://crockpot365.blogspot.com/">A Year of Crockpotting</a> would have something. I am going to attempt this this week. If I get to it, I will report in. (Oh, and it's not just chowder - you mention the word soup and she's ready to eat. Heh, go figure.)<br /><br />Pork Loin<br />I have one in the freezer that I bought when our grocery store was having a big sale. I may just bake it (it's a pre-marinated one, lemon zest I think) but I am seriously toying with trying <a href="http://kitchencomforts.blogspot.com/2009/02/stuffed-pork-tenderloin.html">this</a>. If I do, I will report in. But since it's a Barbara recipe I already know it will rock.<br />Update: I decided to add it to my Recipe Box, it just looks too good not to try. But I will still report in! <a href="http://kiysrecipebox.blogspot.com/2009/03/stuffed-pork-loin.html">Stuffed Pork Loin</a><br /><br /><a href="http://kiysrecipebox.blogspot.com/2009/03/balsamic-chicken-mushrooms.html">Balsamic Chicken & Mushrooms</a>, Mashed Potatoes<br />I had hoped to make this last week and I didn't get the chance. With luck, I will give it a go this week. It looks total yum!<br /><br /><a href="http://kiysrecipebox.blogspot.com/2008/11/quick-quiche.html">Quiche</a><br />We actually didn't have this last week (I know, I'm shocked too) but now, I can put in on this week's menu. I am thinking cheese (whatever we have), spinach and mushrooms. Maybe a nice loaf of specialty bread and call it dinner.<br /><br /><a href="http://kiysrecipebox.blogspot.com/2008/09/spinach-artichoke-cheesy-tortellini.html">Spinach-Artichoke Cheesy Tortellini</a><br />I didn't get to this the other week and still have the tortellini in the fridge. This is so easy, there is no reason not to make it. I am determined! :)<br /><br />There, five meals! Between leftovers, rice in the rice steamer, udon noodles and tons of frozen vege's, breakfast for dinner - there should be absolutely NO reason to go out or have Jeff pick up anything on the way home. Let's see how I do, shall we? Maybe a little challenge? Anyone up for it? A whole week of only eating at home (dinners). Hmmmm, this could work!<br /><br />Original Post:</span> <a href="http://rockingchairsandatricycle.blogspot.com/2009/03/menu-plan-march-8-14.html">Menu Plan (March 8 - 14)</a>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com0tag:blogger.com,1999:blog-5537525169987088014.post-46569254629041242022009-03-07T22:20:00.000-08:002009-03-08T14:11:20.638-07:00Balsamic Chicken & Mushrooms<a href="http://kaffee-klatsch.blogspot.com/2009/03/yum.html">BALSAMIC CHICKEN & MUSHROOMS</a><br />Courtesy of Magi @ Kaffee Klatsch<br /> (Her comments are in red.)<br /><br />2 tsp vegetable oil <span style="color: rgb(204, 0, 0);">(I used olive oil)</span><br />3 Tbsp balsamic vinegar<br />2 tsp Dijon mustard<br />1 large garlic clove, crushed<br />1 pound uncooked boneless, skinless chicken breast, four 4-oz pieces <span style="color: rgb(204, 0, 0);">(cut into strips)</span><br />2 cups mushrooms, small, halved <span style="color: rgb(204, 0, 0);">(sliced crimini mushrooms)</span><br />1/3 cup canned chicken broth<br />1/4 tsp dried thyme, crumbled <span style="color: rgb(204, 0, 0);">(discovered that this is the only herb known to mankind that is NOT in my spice cabinet, just left it out)</span><br /><br />In a nonstick skillet, heat 1 teaspoon of oil.<br /><br />In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.<br /><br />Transfer chicken and marinade to skillet. Saute chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.<br /><br />Heat remaining teaspoon of oil in skillet. Saute mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer. <span style="color: rgb(204, 0, 0);">(I added the chicken back to the pan, covered, and let it simmer for another minute. I then turned the heat off and left it covered until the mashed potatoes were ready.)</span><br /><br />Serve chicken topped with mushrooms. <span style="color: rgb(204, 0, 0);">(I served mashed potatoes with this. It's the perfect accompaniment.)</span>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com0tag:blogger.com,1999:blog-5537525169987088014.post-29164105965296846592009-03-07T22:16:00.001-08:002009-03-08T14:09:45.738-07:00Stuffed Pork Loin<a href="http://kitchencomforts.blogspot.com/2009/02/stuffed-pork-tenderloin.html">Stuffed Pork Loin</a><br />Head over to Barbara's (click link above) for awesome step-by-step photos!)<br /><br /><div class="post-body entry-content"> <p>From Barbara: <span style="font-style: italic;">Stuffed tenderloin is easy, yet elegant looking. It can even be assembled quickly on a weeknight. The beauty of it is in the presentation. I used ground mustard because I was serving with a mustard sauce, but feel free to adapt the spices to what you are serving on the side. Be sure to separate the 2 cups stuffing from remaining stuffing to avoid cross-contamination as you are touching the raw meat. I must have washed my hands 20 times so I could touch my camera, see what I do for you.</span><br /><br /><a href="http://www.flickr.com/photos/44789731@N00/3292221544/" title="Tenderloin Sliced by Zayabibu, on Flickr"><img style="margin: 0px auto 10px; display: block; text-align: center; width: 206px; height: 206px;" src="http://farm4.static.flickr.com/3344/3292221544_4330c6cf3e_o.jpg" alt="Tenderloin Sliced" /></a><br /><br /></p><p class="ptitle">Stuffed Pork Tenderloin</p>INGREDIENTS<br />2.5 lb pork tenderloin (this was 2 tenderloins in a pack for me)<br />2 cups stuffing, prepared<br />2 Tbsp olive oil<br />1 tsp ground mustard<br />2 tsp salt<br />1 tsp fresh-ground pepper<br /><br />DIRECTIONS<br />Preheat oven to 425<br />Stuff tenderloin<br />Drizzle with olive oil<br />Sprinkle with mustard, and remaining salt and pepper<br />Cook at 425 for 20-25 minutes, or until meat thermometer reaches 170.<br /><br />Also from Barbara:<br />Ok, I cheated a little... stuff tenderloin, that's it? No instructions???<br /><br />There are a few ways you can accomplish this, 2 works best with a thicker tenderloin with less risk of poking through the side:<br /><br />1) BUTTERFLY: Arrange tenderloin on a work surface with thinnest end nearest you. Starting at thickest part, make a lengthwise incision down center of tenderloin, cutting two thirds of the way through thickness of meat, adjusting depth of incision as tenderloin tapers, be careful not to cut all the way through. Open tenderloin. Turning knife horizontally, cut tenderloin open on either side like the flaps of a book jacket, being careful not to cut all the way through. Season inside of tenderloin with 1/2 teaspoon each of salt and pepper. Layer stuffing on tenderloin, roll up and secure with toothpicks.<br /><br />2) HOLE IN CENTER: Make a hole for stuffing that runs lengthwise through pork loin: Beginning in middle of 1 end of roast, insert a sharp long thin knife lengthwise toward center of loin, then repeat at opposite end of loin to complete incision running through middle. Open up incision with your fingers, working from both ends, to create a 1 1/2-inch-wide opening, then pack with all of stuffing, pushing from both ends toward center.<br /><br />3) ROLL: Arrange tenderloin on a work surface with thinnest end away from you. Starting at thickest part, make a lengthwise incision starting 1/3 of the way down the short side down edge of tenderloin, cutting two thirds of the way through thickness of meat, adjusting depth of incision as tenderloin tapers, be careful not to cut all the way through. Rotate knife 90 degrees and continue to cut into tenderloin until 1/3 through, rotate knife and cut into tenderloin 1/3 through. Unroll tenderloin. Season inside of tenderloin with 1/2 teaspoon each of salt and pepper. Layer stuffing on tenderloin, roll up and secure with toothpicks.<br /><br /><span style="font-style: italic;">Remember, follow the link above to see step-by-step's of these.</span><br /></div>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com0tag:blogger.com,1999:blog-5537525169987088014.post-27091339208802857442009-03-07T22:07:00.001-08:002009-03-16T09:02:53.421-07:00CrockPot Fish Chowder Recipe<a href="http://crockpot365.blogspot.com/2008/02/crockpot-fish-chowder-recipe.html">CrockPot Fish Chowder Recipe</a><h3 class="post-title entry-title"> </h3> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRU4NabU54dcMc5FdmIbAqJUHM2Y5y9iIN2OJyJRoShKlyMDB0aSz5fkVGZIZmZI1xIyblYgUGrCLWqn8WjjKu5tB71fqppKOWUgkQoamlHi81_vqCcsNjvTa6I5KRH1gCG8U9nWZ6-Uc/s1600-h/IMG_9810.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5167030195854454018" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRU4NabU54dcMc5FdmIbAqJUHM2Y5y9iIN2OJyJRoShKlyMDB0aSz5fkVGZIZmZI1xIyblYgUGrCLWqn8WjjKu5tB71fqppKOWUgkQoamlHi81_vqCcsNjvTa6I5KRH1gCG8U9nWZ6-Uc/s320/IMG_9810.JPG" border="0" /></span></a><span style="font-family:arial;"> </span><br /><br /><div><span style="font-family:arial;">Day 46.</span><br /></div><div><span style="font-family:arial;">Friday fresh fish, all you hungry bloggers come and eat it up...</span><br /></div><div><span style="font-family:arial;">although the fish I used wasn't fresh, it was frozen.</span></div><span style="font-family:arial;"></span><br /><div><span style="font-family:arial;">The kids went through a phase where they ate a can of Progresso Clam Chowder every day for lunch. It was a very easy time for me. </span></div><span style="font-family:arial;"></span><br /><div><span style="font-family:arial;">This tastes remarkably similar without chemicals, a tin-can taste, or boatloads of sodium. </span></div><br /><div><span style="font-family:arial;">And it was easy.</span><br /></div><br /><div><span style="font-family:arial;"><strong>The Ingredients:</strong></span></div><div><span style="font-family:arial;"></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSV-9zAJuPg132tbIHLLl1gru6vsFKBglUrzY-BxJDupICZ8c3p11M6VXZW7sUkTIkVZCD3o1H6E3UGx-m2BEn2-KZx9hqQsp2xn4qjDunaJlF7SbydK7UaYEv67wGaPO1aMIteKwGk0/s1600-h/IMG_9802.JPG"><img id="BLOGGER_PHOTO_ID_5167033374130253074" style="margin: 0px 10px 10px 0px; float: left;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSV-9zAJuPg132tbIHLLl1gru6vsFKBglUrzY-BxJDupICZ8c3p11M6VXZW7sUkTIkVZCD3o1H6E3UGx-m2BEn2-KZx9hqQsp2xn4qjDunaJlF7SbydK7UaYEv67wGaPO1aMIteKwGk0/s320/IMG_9802.JPG" width="274" border="0" height="213" /></a> <span style="font-family:arial;">--1 lb of white fish (I used frozen Orange Roughy from Trader Joe's)</span><br /><div><span style="font-family:arial;">--3 cups of chicken broth (I'm now officially out of my </span><a href="http://crockpot365.blogspot.com/2008/01/homemade-chicken-broth-crockpot-recipe.html"><span style="font-family:arial;">homemade stuff</span></a><span style="font-family:arial;">. I'm kind of bummed.)</span></div><div><span style="font-family:arial;">--9 baby potatoes (or 10. but not 11.)</span></div><div><span style="font-family:arial;">--1 cup frozen roasted corn</span></div><div><span style="font-family:arial;">--1/2 white onion</span></div><div><span style="font-family:arial;">--handful baby carrots</span></div><div><span style="font-family:arial;">--heart of celery</span></div><div><span style="font-family:arial;">--3-4 cloves of garlic</span></div><div><span style="font-family:arial;">--1/2 t black pepper</span></div><div><span style="font-family:arial;">--salt (to taste, especially if using homemade broth)</span></div><span style="font-family:arial;">--2 cups frozen shrimp (to add later)</span><div><span style="font-family:arial;">--1 cup heavy whipping cream (to add later)</span></div><br /><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;"><strong>The Directions:</strong></span></div><br /><div><span style="font-family:arial;">--chop up all the vegetables. I used my handy-dandy Pampered Chef chopper because I like it and it reminds me of when I used to be invited to those kind of parties. How come people don't have those any more?</span></div><br /><div><span style="font-family:arial;">--cube the fish, it's okay if it's still frozen.</span></div><br /><div><span style="font-family:arial;">--dump everything except the cream and the shrimp into your stoneware insert</span></div><br /><div><span style="font-family:arial;">cook on low for 8-10 hours, or until the potatoes are tender. If your veggies are too big for your taste, use an immersion blender to smooth it out.</span></div><br /><div><span style="font-family:arial;">30 minutes before serving, stir in your cup of cream and the frozen shrimp. Turn your crockpot to high for the last 30 minutes.</span></div><span style="font-family:arial;"></span><br /><div><span style="font-family:arial;">Serve with a bit of fresh parmesan cheese.</span></div><span style="font-family:arial;"></span><br /><div><strong><span style="font-family:arial;">The Verdict:</span></strong><br /></div><div><span style="font-family:arial;">Instant hit. We all loved it.</span></div>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com0tag:blogger.com,1999:blog-5537525169987088014.post-51588832605041485072009-02-22T14:44:00.000-08:002009-05-09T14:45:07.221-07:00Menu Plan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8cIneXcYGgHSIVaZcbWdUW_DuQKZ6wwpRTnxK9ToOMLvH-v6ff5B0Hl0BD3JWO1f6LQDx8mgo2zh3jCzGasEK1b9CKb62GpYkPusS2a3SESsRbJVi02eh2LRvMYHLMUkiSocSHV4Qa7Y/s1600-h/mpm8.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 311px; height: 157px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8cIneXcYGgHSIVaZcbWdUW_DuQKZ6wwpRTnxK9ToOMLvH-v6ff5B0Hl0BD3JWO1f6LQDx8mgo2zh3jCzGasEK1b9CKb62GpYkPusS2a3SESsRbJVi02eh2LRvMYHLMUkiSocSHV4Qa7Y/s320/mpm8.jpg" alt="" id="BLOGGER_PHOTO_ID_5305728746942096114" border="0" /></a>I am SO uninspired this week. I had to actually <span style="font-weight: bold;">make</span> myself sit down and do this. Jeff said to just blow it off if I wanted, but we still have to eat. If I don't come up with a plan I know we will just eat out or do take out. The budget (and waistlines!) just can't afford that simply because I am feeling lazy. I think it's the time of the year. Blah. February/March is probably my most unfav time. Grey skies, cold and rainy (or worse, cold and snowy!), cooped up in the house all the time. Gosh Kiy, whine much? But I think that most of us feel that way about now (well, except for my friend <a href="http://ourjourneytoalice.blogspot.com/">Christina</a> who lives in Australia who is enjoying her summer right now, and the lucky folks who live in places like Key West!).<br /><br />I am carrying some things over from last week, again. We have some projects around the house that we are working on and I find myself with limited time. I can either work on those or watch/play with Emi. Emi 'helping' is a scary thing! So, instead of working on dinner during nap times, I am working on the projects. So, the next several weeks I will be doing massively simple and easy, tried and true, and crock potting. I want healthy, fun and yummy ... with none of the work! I can fuss over meals another time (like summer and fall when it's fun) but right now, it's all about getting a meal on the table.<br /><br />With that said, here's the plan with no specific days mapped out. What we have will be determined by how much time I have on any given day.<br /><br /><br /><a href="http://kiysrecipebox.blogspot.com/2009/02/pasta-with-creamy-pancetta-and-pea.html"><span class="postbody">Pasta with Creamy Pancetta-and-Pea Sauce</span></a><span class="postbody"> (</span>carry-over from last week)<span class="postbody">, </span>possibly something in reserve for Emi in case she turns her nose up at this - but I doubt she will, except for the meat these are things she loves - pasta, sauce of some kind and peas! I am so determined to make this. It looks amazing and fun and yummy, and I have all the ingredients in the house except .... the noodles! In fact, I went to make it last night and found out, no pasta. How is that possible in this house? But, sent Jeff to the store today so we now have the pasta!<br /><br /><a href="http://kiysrecipebox.blogspot.com/2008/10/chili-with-little-sass.html">Chili with a Little Sass</a> (also a carry-over from last week), cornbread, frozen vege (Is it summer yet? I sure do miss the Farmer's Market!)<br /><br /><a href="http://www.amys.com/products/category_view.php?prod_category=1">Garden Vege Burgers</a> on the grill, <a href="http://kiysrecipebox.blogspot.com/2008/05/oriental-salad.html">Oriental Salad</a> (this can also be used as a stand-alone meal, but using it as a side dish will allow for leftovers and take-to-work lunches for Jeff)<br /><a href="http://kiysrecipebox.blogspot.com/2008/09/spinach-artichoke-cheesy-tortellini.html"><br />Spinach-Artichoke Cheesy Tortellini</a> (One pot meal although I will toss together a frozen vege for Emi who is not a big fan of spinach OR artichokes. In fact, I will probably save out some pasta plain for her so I do not have to pick through the dish to get what she will eat).<br /><br /><a href="http://kiysrecipebox.blogspot.com/2008/03/jules-homeade-tomato-soup.html">Jules' Homemade Tomato Soup</a> and grilled sandwiches<br /><br />Bison Burgers on the grill, frozen vege (for Emi), <a href="http://kiysrecipebox.blogspot.com/2008/08/spinach-and-mandarin-orange-salad.html">Spinach and Mandarin Orange Salad</a> (I've been craving this!)<br /><br /><span style="font-style: italic;">Don't forget to head on over to Laura's at </span><a style="font-style: italic;" href="http://orgjunkie.com/">I'm an Organizing Junkie</a><span style="font-style: italic;"> for more </span><span style="font-style: italic;">MPM</span><span style="font-style: italic;">!<br /><br /><br /></span>Original Post: <a href="http://rockingchairsandatricycle.blogspot.com/2009/02/menu-plan-february-22-28.html">Menu Plan (February 22 - 28)</a><h3 class="post-title entry-title"> </h3> <span style="font-style: italic;"><span style="font-style: italic;"></span><br /></span>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com0tag:blogger.com,1999:blog-5537525169987088014.post-7706345849928749612009-02-15T14:45:00.000-08:002009-05-09T14:46:26.908-07:00Menu Plan<a href="http://rockingchairsandatricycle.blogspot.com/2009/02/menu-plan-february-15-21.html"> </a><h3 class="post-title entry-title"> </h3> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimk_jIwNOqvrbNHswqaez9p9q-ZW1wQIAn56ThoMoeQJ4Ii76pRL0kkzdtcfJMWhb2FW4FEHmWIqH_uuFztm995ZKt2c6hhxMVHSAQ9rMdKWEeQcWUUWTyWq1IIT7ByFzwGypuVvDIPPE/s1600-h/MPM-face+dude.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 315px; height: 146px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimk_jIwNOqvrbNHswqaez9p9q-ZW1wQIAn56ThoMoeQJ4Ii76pRL0kkzdtcfJMWhb2FW4FEHmWIqH_uuFztm995ZKt2c6hhxMVHSAQ9rMdKWEeQcWUUWTyWq1IIT7ByFzwGypuVvDIPPE/s320/MPM-face+dude.jpg" alt="" id="BLOGGER_PHOTO_ID_5303229592712018914" border="0" /></a><br />How sad is this. Last week's ENTIRE menu, is being carried over this week. And, I can honestly blame it on Emi. No, she wasn't in charge of cooking (although, I am sure that time will come!). She came down with a cold last Saturday, which meant little-to-no sleep for Mama and Daddy on both Saturday and Sunday. Needless to say, I could have cared less what we ate Sunday night, we may have had one of my stand-by's: eggs and grits. Considering that I think of myself as a northern gal and Miss Emi most definitely is not from the <span style="font-style: italic;">American</span> south, we all love it and have come to think of that as a sort of comfort food. Funny how finally learning how to cook grits (several minutes longer than the package states and at a lower temp) can make a person fall in love with them.<br /><br />Miss Emi woke on Monday morning with most of her cold gone. Hurray! Sadly, Mama had the beginnings of it that same morning and it was raging by afternoon. Daddy had it by Wednesday. Emi had her cold for 48 hours (roughly), Jeff and I had it most of the week and still are feeling a bit off. Figures. But, that works as this one kicked me in the butt and caring for both Emi and I while sick would not have been fun. Although she was quite herself all week, which made keeping up with her interesting!<br /><br />We lived off whatever we could find in the fridge and pantry. Also, I hate to say, take-out. Although no MickeyD's or anything like that. We had Japanese one night (miso soup and yakisoba noodles, yum ... Emi can almost eat/drink us under the table with miso soup, she loves it!). We did have the bison burgers (as they are easy - grill food!), and Jeff brought Applebee's home one night. I know we had something else but darned if I can remember what!<br /><br />So, here is last week's menu this week. I am *determined* to make each and every thing on this. So help me! :)<br /><br /><span style="font-style: italic;">I am not going to link up my menu plan this week, as there's nothing new but if you are looking for inspiration</span> <span style="font-style: italic;">head on over to Laura's at </span><a style="font-style: italic;" href="http://orgjunkie.com/">I'm an Organizing Junkie</a><span style="font-style: italic;"> for more </span><span style="font-style: italic;">MPM</span><span style="font-style: italic;">!</span><br /><br /><br /><a href="http://kiysrecipebox.blogspot.com/2008/10/chili-with-little-sass.html">Chili with a Little Sass</a><br /><br /><a href="http://kiysrecipebox.blogspot.com/2008/08/cinnamon-beef-noodles.html">Cinnamon-Beef Noodles</a><br /><br /><a href="http://kiysrecipebox.blogspot.com/2009/02/toasted-french-toast.html">Toasted French Toast</a> & <a href="http://kiysrecipebox.blogspot.com/2009/02/oven-poached-eggs.html">Oven Poached Eggs</a><br /><br />Bison Burgers on the Grill<br /><br /><a href="http://kiysrecipebox.blogspot.com/2008/07/billie-ruths-catfish-parmesan.html">Billie Ruth's Catfish Parmesan</a><br /><a href="http://kiysrecipebox.blogspot.com/2009/02/pasta-with-creamy-pancetta-and-pea.html"><br /><span class="postbody">Pasta with Creamy Pancetta-and-Pea Sauce</span></a><span class="postbody"></span><br /><br />Extras:<br /><br /><a href="http://kiysrecipebox.blogspot.com/2007/12/stuffed-french-toast.html">Stuffed French Toast</a><br /><br /><a href="http://kiysrecipebox.blogspot.com/2009/02/serdmoms-apple-crisp.html">Serdmom's Apple Crisp</a><br /><br /><br /><br />Original Post: <a href="http://rockingchairsandatricycle.blogspot.com/2009/02/menu-plan-february-15-21.html">Menu Plan (February 15 - 21)</a>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com0tag:blogger.com,1999:blog-5537525169987088014.post-947154453286191462009-02-08T14:47:00.000-08:002009-05-09T14:48:08.326-07:00Menu Plan<a name="3104095556309250483"></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://orgjunkie.com/2009/02/menu-plan-monday-feb-9th.html"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 278px; height: 114px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbXVtSqg5rZG7mTvJ_YD_Eo7oBz00IIyexuMAA0fJJRG3d8n75ZI8H1vKUcB-UuICsYQmgtxClc2PoOI0EUM2_NoWJw9NMtTurrc4QFx-xLQVXrfeQoUWutro4KqH3o4PrglE6MD3PRQg/s200/MenuPlanMonday1.jpg" alt="" id="BLOGGER_PHOTO_ID_5300557123186776658" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_lvskwavjrsxDhR9HtXCqPkZyNqT1n72I1OWminF6mSqzwHi6EbPATxfY-onLRwFZHwvVZVoh2uvtSe4MorPHPB31fbZcP6qGCC74cYPbUCTLfHb6m_nzx3Fgyo57vNPNwVkaAlDbbks/s1600-h/valmoose4.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 127px; height: 184px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_lvskwavjrsxDhR9HtXCqPkZyNqT1n72I1OWminF6mSqzwHi6EbPATxfY-onLRwFZHwvVZVoh2uvtSe4MorPHPB31fbZcP6qGCC74cYPbUCTLfHb6m_nzx3Fgyo57vNPNwVkaAlDbbks/s200/valmoose4.gif" alt="" id="BLOGGER_PHOTO_ID_5300558762567053890" border="0" /></a><br /><div style="text-align: left;"><div style="text-align: left;"><span style="font-style: italic;">In honor of Valentine's Day (reminder: next Saturday), I</span><span style="font-style: italic;"> </span><span style="font-style: italic;">am doing a special Friends Week. This is a week full of recipes that I have been given (or 'borrowed') from friends, some I have tried and some are new (the recipes, the friends are all old ... err, wait). I am not going to pick days, just list the recipes in no particular order). I haven't decided yet which meal will be on which day (hey, today I am going to be lucky to get this post done at all!) </span> :)<br /></div></div><br /><br /><br />Meals:<br /><br /><a href="http://kiysrecipebox.blogspot.com/2008/10/chili-with-little-sass.html">Chili with a Little Sass</a> - this recipe is incredible and we always get a smile when we have it. For one thing, Barbara (<a href="http://candyheartsandpaperflowers.blogspot.com/">Candy Hearts & Paper Flowers</a>) posted it and I totally had to try it. For another thing, poor Jeff's life is filled with <span style="font-style: italic; font-weight: bold;">a little sass</span> (both wife and child). I love Barbara's site. I rarely do what she has going on as, I will never ever have a love of housework (yikes, don't read this mom!) even though I love a neat, tidy and clean house. Keeping house is a chore to me, something to get done as quickly as possible. Barbara really cares about doing it well and right, I just want it done and forgotten about! However, I do think if I followed along on her daily ideas that maybe the house wouldn't be such a chore to me. Maybe. Some day.<br /><br /><a href="http://kiysrecipebox.blogspot.com/2008/08/cinnamon-beef-noodles.html">Cinnamon-Beef Noodles</a> - Gina (<a href="http://mgdtochina.blogspot.com/">Olivia, Opinions & Occasions</a>) shared this recipe with me. I have only made it the one time, but we loved it! I have been wanting to make it again, and this week is the perfect time. I am toying with saving this for Saturday night, as I want something special but not something that keeps me in the kitchen all day long. Gina and I met through the adoption of our two girls. Sadly, we were not in China at the same time but we have made a friendship that makes me *know* that we will meet someday! I love her sense of humor and I find the longer we know each other, the more in common we have. Head on over to her site, meet the ever-wonderful Olivia. She's a delight and her parents are just simply great people!<br /><br /><a href="http://kiysrecipebox.blogspot.com/2009/02/toasted-french-toast.html">Toasted French Toast</a> & <a href="http://kiysrecipebox.blogspot.com/2009/02/oven-poached-eggs.html">Oven Poached Eggs</a> - I've tried a variation of Tamy's (3 Sides of Crazy) french toast before (mainly, toasting the bread) but wanted to give the whole thing a whirl. This is the week. She has also raved on her baked eggs and I seriously have wanted to try them. I keep getting stuck at the bacon. Oh, I love bacon but not the mess. But, this once, I will make it and see how it goes (probably in the microwave, however). I can't remember exactly how I met Tamy. It was either from menu planning, or quite possibly, through Barbara. But we continue to chat in short emails (almost like IM'g without the, you know, IM!) and I have enjoyed getting to know her better.<br /><br />Bison Burgers on the Grill - Two of my very best friends do not have blogs (hi Aunt M and Uncle R!). The she part of the couple doesn't like to cook all that much (although I hear that is changing a bit!), and he does but I am not sure he is a recipe kind of guy. But, one of my fondest memories is when we had cookouts at their home. He makes a mean <span style="font-weight: bold; font-style: italic;">ANY</span>thing on the grill. No, really, he does. Their home feels like home, every time I walk in. Which, sadly, isn't as often as it used to be as we live on opposite ends of the country (working on that!). Their home continues to be one of my most fav places to be. I could spend hours on their back patio, drinking sweet tea, soaking up their wonderful landscaping, and chatting. Some friendships become family, this is one of those. In their honor we are having yummy bison burgers on the grill this week. We love them and while we have not had these burgers with this couple, I know they'd love them!<br /><br /><a href="http://kiysrecipebox.blogspot.com/2008/07/billie-ruths-catfish-parmesan.html">Billie Ruth's Catfish Parmesan</a> - I am actually making this <span style="font-style: italic;">for</span> a friend, rather than getting the recipe from a friend. That friend would be my very best friend, my husband. My life is richer for having him in it. I am happy, contented, loved and so very very lucky.<br /><a href="http://kiysrecipebox.blogspot.com/2009/02/pasta-with-creamy-pancetta-and-pea.html"><br /><span class="postbody">Pasta with Creamy Pancetta-and-Pea Sauce</span></a> <span class="postbody"> - </span><span class="postbody">Lythrum (<a href="http://goblinsinmygarden.blogspot.com/">Goblins in My Garden</a>) shared this recipe with me several years ago.</span><span class="postbody"> I keep wanting to make it but then forgetting about it. I found it again today when I was wandering through my recipes. Lythrum and I seemingly have very little in common, yet have a lasting friendship. We can go awhile without chatting (emailing) and then pick up like we talked yesterday. </span><span class="postbody"></span><span class="postbody">We are both (sorta) new moms learning our way, with our girls just about a year apart in age. My one big wish is that we lived closer, as I would love to have my backyard look a teensy bit like hers (okay, I'd love it if it looked a LOT like hers but I am just not willing to do what it takes!).<br /></span><br /><br /><br />Extras:<br /><br /><a href="http://kiysrecipebox.blogspot.com/2007/12/stuffed-french-toast.html">Stuffed French Toast</a> - Not everyone is lucky enough to call their mom, friend. I am. And I know it. This recipe is a memory trigger. It reminds me, of course, of my mom but also of one of Jeff and my first Christmases together. I have just recently started making it again for special occasions and we love it. It also is a hit with Miss Emi. My current plan is to make this Friday evening for Valentine's Day Breakfast. Mom and I talk, almost every day. Someone once asked us, separately, what we talked about. Everything and nothing. We have a special relationship that has formed into a friendship. I don't take this for granted, and neither does she. And no, it wasn't always like this. See above, Chili with a Little Sass. But I grew out of it, or rather the teen sass, the adult sass is here to stay. :)<br /><br /><a href="http://kiysrecipebox.blogspot.com/2009/02/serdmoms-apple-crisp.html">Serdmom's Apple Crisp</a> - Serdic (<a href="http://tritely-banal.blogspot.com/">Tritely Banal</a>) has many recipes (ginger sparklers!) but he tends to like to fuss more than I have time for these days (I'm told he is an *amazing* cook and his baking - ooh la la!). This is quick and easy, and I am not sure that I have ever told him I've made it (oops). Serdic is a friend that I made long ago, who also lives far away. He was there from day one when we started our paperchase for Miss Emi. He always had a shoulder, ear and heart to lean on when needed during that time. He has also been one of our biggest cheerleaders (yikes, visual, sorry - no short skirts were involved!) when it came down to 'do we stay in the program or give up'. Thankfully, we stayed in. Now, Miss Emi has an Uncle Serdic (and Aunt TheSinger @ <a href="http://thesinger-madamelibrarian.blogspot.com/">Reports from the Dewey Decimal Zone</a>!). They love her dearly, and we love them.<br /><br /><br />I have more recipes from other friends, but only so many days in a week. This was so much fun I think I will do it again! I hope you have enjoyed meeting my friends.<br /><br /><span style="font-style: italic;">Don't forget to head on over to Laura's at </span><a style="font-style: italic;" href="http://orgjunkie.com/">I'm an Organizing Junkie</a><span style="font-style: italic;"> for more </span><a href="http://orgjunkie.com/2009/02/menu-plan-monday-feb-9th.html"><span style="font-style: italic;">MPM</span></a><span style="font-style: italic;">!<br /><br /></span>Original Post: <a href="http://rockingchairsandatricycle.blogspot.com/2009/02/menu-plan-feb-9-14.html">Menu Plan (Feb 9 - 14)</a> <span style="font-style: italic;"><span style="font-style: italic;"></span><br /></span>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com0tag:blogger.com,1999:blog-5537525169987088014.post-4595879899480155512009-02-08T13:59:00.000-08:002009-03-09T13:50:05.383-07:00Pasta with Creamy Pancetta-and-Pea Sauce<span class="postbody">Pasta with Creamy Pancetta-and-Pea Sauce<br />Thanks to <a href="http://goblinsinmygarden.blogspot.com/">Lythrum</a> for this recipe!<br /><br /><br />1/4 c. chopped pancetta or bacon<br />1 tsp. olive oil<br />1 c. diced onion<br />1 garlic clove, minced<br />2 Tbs. all-purpose flour<br />2 c. 1% low fat milk<br />1/4 c. (2 oz) 1/3 less fat cream cheese<br />2 1/2 c. frozen green peas, thawed (<span style="font-size:85%;"><span style="font-style: italic;">Note from Lythrum: I use baby ones</span></span>)<br />1 1/4 c. (5 oz) grated fresh Parmesan<br />1/3 c. chopped fresh basil<br />1/4 tsp. salt<br />1/4 tsp. black pepper<br />5 c. hot cooked pasta (I like farfalle for this)<br /><br />Heat a nonstick skillet coated with cooking spray over medium heat. Add pancetta; cook 1 minute or until browned. Place pancetta in a large bowl. Heat oil in pan. </span>Add onion and garlic; sauté 7 minutes. <span class="postbody">Add onion mixture to pancetta. Place flour in pan, gradually add milk; stir with a whisk until blended. Cook over medium heat until thick (about 5 minutes); stir constantly. Add cream cheese; stir until cheese melts. Stir in peas, 1 c. Parmesan, basil, salt and pepper. Add cheese sauce and pasta to pancetta mixture; toss well. Sprinkle with 1/4 c. Parmesan.<br /><br /></span><br /><span class="postbody"><span style="font-style: italic;font-size:85%;" >Note from Lythrum: </span></span><span style="font-style: italic;font-size:85%;" ><span class="postbody">I have found that about 1/2 c. of thinly sliced, chopped ham is outstanding with this. I saute the onion and ham in the bacon drippings, then add in the peas (because I always forget to thaw them) and cover the pan for a few minutes to let the peas cook. I add the flour to the pea-onion mixture and stir it, then add the milk. This gives you less chance for flour lumps to show up. I make the cheese sauce in with everything else, because it works fine and makes for easier clean-up.</span></span><span class="postbody"><span style="font-size:85%;"><span style="font-style: italic;"><br /><br /></span></span></span><span style="font-style: italic;font-size:85%;" ><span class="postbody">Had this for dinner tonight, it's pretty quick, and really good. It's from Cooking Light, so it's healthy as-is. If you use my ham suggestion at the end, it will add to the fat content a bit, but I think it's worth it.</span></span>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com1tag:blogger.com,1999:blog-5537525169987088014.post-13876664095264083702009-02-08T13:51:00.000-08:002009-02-08T13:52:52.664-08:00Serdmom's Apple Crisp<span class="postbody">Serdmom's Apple Crisp<br /> Thanks <a href="http://tritely-banal.blogspot.com/">Serdic</a>!<br /><br /><br />3 lbs apples, peeled, cored and sliced<br /> Place apples into glass baking dish, 11 X 7 x 1.5<br /><br />Sprinkle with the following:<br />1/4 cup water<br />1 tbsp lemon juice<br />1 tbsp cinnamon<br />1 teaspoon ground cloves<br /><br />For the crisp:<br />3/4 C flour<br />1/2 C butter<br />1 C brown sugar<br /><br />Mix these together and form crumbly mixture. If it's not crumbly enough, put it in the fridge for a bit. Once it's crumbly, sprinkle over the apples.<br /><br />Bake for 30-35 min at 350F.<br /><br />Let cool, and enjoy. </span>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com0tag:blogger.com,1999:blog-5537525169987088014.post-83093396481698244012009-02-08T13:15:00.000-08:002009-02-08T13:16:42.201-08:00Oven Poached Eggs<a href="http://www.3sidesofcrazy.com/2008/07/oven-poached-eggs-for-sunday-brunch.html">Oven Poached Eggs</a><span style="font-weight: bold;"><br /><br /></span>2 Jumbo eggs per person<br />1 tablespoon butter per person<br />2 slices bacon per person<br />grated cheddar cheese<br />salt and pepper to taste<br /><ul><li>Preheat oven to 350 degrees.</li><li>Cook bacon until crisp.</li><li>Melt butter and coat entire inside of ramekin or muffin tin.</li><li>Break 1 egg (try not to break the yolk) in each ramekin or muffin slot.</li><li>salt and pepper.</li><li>Bake 8-10 minutes or until just set.</li><li>Top each egg with a slice of crumbled bacon and then grated cheddar cheese.</li><li>Bake another 3 minutes.</li><li>Serve with chilled juice and toast.<br /></li></ul><br />I use oven safe ramekins at home, but when we're camping I use a cupcake tin.Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com1tag:blogger.com,1999:blog-5537525169987088014.post-7876088348979137232009-02-08T13:10:00.000-08:002009-02-08T13:14:11.635-08:00Toasted French Toast<a href="http://www.3sidesofcrazy.com/2008/07/revival-of-family-sunday-breakfast.html"><span style="font-weight: bold;">Toasted French Toast</span></a><span style="color: rgb(153, 51, 153);"><a href="http://www.3sidesofcrazy.com/2008/07/revival-of-family-sunday-breakfast.html"> </a><span style="font-weight: bold;font-size:85%;" >~ We hate soggy French Toast and this recipe conquers that. </span></span><br /><br /><br />8 slices thick white bread <span style="font-size:78%;"><span style="font-style: italic;">(Kiy Note: I will most likely use wheat or a wheat mix, it's a rare thing for us to have nice, wonderful, yummy white bread in the house. Bummer. I hate eating healthier!) :)</span></span><br />1 1/4 cup milk<br />5 egg yolks<br />1/8 cup flour<br />3 tablespoons brown sugar<br />1/2 teaspoon cinnamon<br />2 tablespoons butter, melted<br />1/4 teaspoon salt<br />1 tablespoon pure vanilla extract<br /><ul><li>Toast bread, but not browned.</li><li>Preheat griddle and coat with a small amount of butter.<br /></li><li>Whisk together the egg yolks, milk, salt, vanilla, butter and cinnamon.</li><li>Whisk in flour until smooth.</li><li>Pour milk mixture into a baking dish.</li><li>Soak bread pieces for a few seconds on each side.</li><li>Grill for several minutes on each side until golden brown.</li><li>Serve with warm maple syrup.</li></ul>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com2tag:blogger.com,1999:blog-5537525169987088014.post-44714460747460220382009-02-03T21:02:00.001-08:002009-02-08T13:13:27.052-08:00Overnight Grits CrockPot Recipe<h3 class="post-title entry-title"> <span style="font-size:100%;"><a href="http://crockpot365.blogspot.com/2008/05/overnight-grits-crockpot-recipe.html">Overnight Grits CrockPot Recipe</a></span> </h3> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-1cScTWQHvi4Wf8G3ryDI4oXacogKG4xk9Z-elwYXnjywi33Mz14OLoxRXm3AQRaewwOhoxJxpuoE8ROSyjWqC2YgpZo_fEpOWnMjjFmliOHyOaVcB9km-ZFyiAfSs1eZKOtegMWXnc7/s1600-h/IMG_2206.JPG"><img id="BLOGGER_PHOTO_ID_5199853786946427442" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3-1cScTWQHvi4Wf8G3ryDI4oXacogKG4xk9Z-elwYXnjywi33Mz14OLoxRXm3AQRaewwOhoxJxpuoE8ROSyjWqC2YgpZo_fEpOWnMjjFmliOHyOaVcB9km-ZFyiAfSs1eZKOtegMWXnc7/s320/IMG_2206.JPG" border="0" /></a><br /><br /><div><span style="font-family:arial;">Day 134.</span></div><br /><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;">I am not from the south, which means I am not very familiar with grits. I did watch a southern cooking show on the Food Network that discussed grit cooking methods, and I love "My Cousin Vinny"---so I know that any self-respecting Southerner stays away from instant grits.</span></div><br /><div><span style="font-family:arial;"></span></div><span style="font-family:arial;">But that's pretty much where my knowledge ends.</span><br /><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">So I turned to the experts: the blogosphere. I ran a google blog search for crockpot grits and found </span><a href="http://kitchenmadonna.blogspot.com/"><span style="font-family:arial;">The Kitchen Madonna</span></a><span style="font-family:arial;">. She has a recipe for </span><a href="http://kitchenmadonna.blogspot.com/2007/11/overnight-crock-pot-grits-for-southern.html"><span style="font-family:arial;">overnight crockpot grits</span></a><span style="font-family:arial;">.</span></div><div><span style="font-family:arial;"></span></div><br /><br /><div><span style="font-family:arial;">And it's perfect.</span><img id="BLOGGER_PHOTO_ID_5199854469846227522" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7a0F2H0dLi9pT9_CmTnE2wJlAofS3StIsjnv7vvtbGYr70BMzltm8HxCDkIXEHKrtaK1xX1oEcVT5Ha-QyFBt4lxGVmJsoqHfFtB8IBaC7HsRd-93AGMWoGfY3mQ6cfTA89YW9CIIZlN5/s320/IMG_2178.JPG" border="0" /></div><span style="font-family:arial;"></span><br /><div><span style="font-family:arial;"><strong>The Ingredients:</strong></span></div> <div><span style="font-family:arial;">1 cup grits</span></div><div><span style="font-family:arial;">5 cups of water</span></div><div><span style="font-family:arial;">1/4 cup butter</span></div><div><span style="font-family:arial;">1/2 t kosher salt</span></div><div><span style="font-family:arial;"></span></div><br /><br /><div><strong><span style="font-family:arial;">The Directions:</span></strong><br /></div><div><span style="font-family:arial;">I used my mom's 4qt round crockpot for this recipe. I haven't <a href="http://crockpot365.blogspot.com/2008/03/walnut-and-sage-potatoes-augratin.html">given it back since Easter</a>. sorry, mom!</span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">Combine all of the ingredients. I didn't spray the stoneware, or bother to melt the butter. I just threw it all in (butter floats!).</span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">Cook on low for 6-8 hours.</span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">This cooked for exactly 7.</span></div><div><span style="font-family:arial;"></span></div><br /><div><span style="font-family:arial;">Stir well and top with desired fixens'. The kids and I used a bit of shredded cheese the way that </span><a href="http://kitchenmadonna.blogspot.com/2007/11/overnight-crock-pot-grits-for-southern.html"><span style="font-family:arial;">The Kitchen Madonna </span></a><span style="font-family:arial;">recommended. My mom likes to stir in preserves.</span></div><br /><div><span style="font-family:arial;"></span></div><br /><div><strong><span style="font-family:arial;">The Verdict: </span></strong><span style="font-family:arial;">Wow. I like grits! They weren't slimy the way I imagined them to be, and the texture was really nice in my mouth. The big kid wasn't terribly impressed, but the little one ate almost a whole bowl. I loved how easy they were to prepare, and that they are naturally gluten-free.</span></div><div><span style="font-family:arial;"></span></div><br /><span style="font-family:arial;">I have quite a bit of the package left over, and grits are now going to make it into the regular breakfast rotation.</span>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com1tag:blogger.com,1999:blog-5537525169987088014.post-44256765236823353832009-01-29T07:40:00.000-08:002009-01-29T07:51:51.797-08:00Chex Mix (Crock Pot Style)<a href="http://crockpot365.blogspot.com/2008/07/crockpot-chex-part-mix-recipe.html">Chex Mix</a> (Crock Pot)<br /><span style="font-size:85%;"><span style="font-style: italic;">Kiy Note: <a href="http://ginasrecipebox.blogspot.com/">Gina</a> emailed me this morning asking if this was on my recipe box yet. Nope, I kept forgetting to put it up. Thanks for the reminder Gina! Oh, and we love this but I have to add extra Worcestershire sauce, at least double. Jeff and Emi like their Chex Mix extra spicy.</span><span style="font-family: arial; font-style: italic;"><span class="blsp-spelling-corrected" id="SPELLING_ERROR_10"> </span></span></span><br /><br /> <div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrgNMCo7pk3Fw-1-YzSp7yBqB1sOes_Vhn_zmbcrSdh9IV7VGI4vzVcHCN3uD0VyZAJftiGYktnSW6aBH5BMz_xUjQIVu0ppfuRcml7GdubMWKymhptCdjP3Kz5D6nBaJ7U-6VEbQLwIh/s1600-h/IMG_4677.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWrgNMCo7pk3Fw-1-YzSp7yBqB1sOes_Vhn_zmbcrSdh9IV7VGI4vzVcHCN3uD0VyZAJftiGYktnSW6aBH5BMz_xUjQIVu0ppfuRcml7GdubMWKymhptCdjP3Kz5D6nBaJ7U-6VEbQLwIh/s320/IMG_4677.JPG" alt="" id="BLOGGER_PHOTO_ID_5226940787407810226" border="0" /></a><br /></div><br /><span style="font-family: arial;">The Ingredients:</span><br /><ol><li><span style="font-family: arial;">5 Cups General Mills Rice <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Chex</span> Cereal</span></li><li><span style="font-family: arial;">1-2 cups of dry roasted peanuts (salted or not, your choice)</span></li><li><span style="font-family: arial;">2 cups pretzel sticks (I used <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Glutino</span>)</span></li><li><span style="font-family: arial;">1/2 t onion powder</span></li><li><span style="font-family: arial;">1/2 t seasoned salt</span></li><li><span style="font-family: arial;">3 T butter</span></li><li><span style="font-family: arial;">1 1/2 T <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">Worcestershire</span> Sauce (</span><a style="font-family: arial;" href="http://www.leaperrins.com/lea-perrins-faq.aspx">Lea and <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Perrins</span> is <span class="blsp-spelling-error" id="SPELLING_ERROR_12">GF</span></a><span style="font-family: arial;">)</span></li></ol><br /><span style="font-family: arial;">The Directions:</span><br /><ol><li><span style="font-family: arial;">Put the butter into the bottom of your <span class="blsp-spelling-error" id="SPELLING_ERROR_13">crockpot</span>.</span></li><li><span style="font-family: arial;">Turn it on low</span></li><li><span style="font-family: arial;">Add the onion powder and seasoned salt</span></li><li><span style="font-family: arial;">Add the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_14">Worcestershire</span> sauce</span></li><li><span style="font-family: arial;">Add dry ingredients</span></li><li><span style="font-family: arial;">Stir. If the butter is still clumpy, it's okay</span></li><li><span style="font-family: arial;">Cover and cook on low for 2-3 hours, stirring every 45 min or so</span></li></ol><br /><span style="font-family: arial;">Dump out onto a cookie sheet to cool.</span> <span style="font-size:85%;"><span style="font-style: italic;">(Kiy Note: Jeff is usually standing there, picking out yummies to eat at this point, even though it's too hot to handle.)</span></span><br /><br /><span style="font-family: arial;">Serve and enjoy.</span><br /><br /><span style="font-family: arial;">The Verdict:</span> <span style="font-family: arial;">We ate every last ounce of this in one day. It is seriously addicting. The kids liked it immensely, </span><span style="font-family: arial;">and have requested me to make it again today. But with less peanuts.</span><br /><br /><span style="font-family: arial;">The recipe that I have written here has less butter than the </span><a style="font-family: arial;" href="http://www.chex.com/Recipes/RecipeView.aspx?RecipeId=6709&CategoryId=343&t=1">original <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Chex</span> Party Mix recipe</a><span style="font-family: arial;">, and I was pleased that it was still enough to coat the cereal, peanuts, and pretzels nicely without a layer of grease left on my hands. Or the kids hands.</span> <span style="font-family: arial;">Because then the couch stays clean.</span>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com0tag:blogger.com,1999:blog-5537525169987088014.post-12248512051817750092009-01-25T14:48:00.000-08:002009-05-09T14:49:19.154-07:00Menu Plan<a name="1603524104139232483"></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://orgjunkie.com/2009/01/menu-plan-monday-january-19th.html"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFM82hWcMIR9kkoU1mnQv0fmS_poyZMxuUPZenaqfjiq-GWDJ9lL1IXSL_ju9n5Ir2BpkMO2v0G7Ngb8pJz5BAsa4pcaQ1LaBu6crdnqPgxLDHwR2NCwLNgq8twnlKFGzMfuFIl94xea8/s320/Menuplanmonday.jpg" alt="" id="BLOGGER_PHOTO_ID_5292865402716835922" border="0" /></a><span style="">Odd week, menu-wise (but then, these days, when isn't it?). I worked on last week's plan on Saturday, thinking I was ahead of the game and quite impressed with myself. Then, I went shopping on Monday afternoon, and found different sales. Oops, that's right. Sale stuff changes on Sundays (mental head smack). Okay, regrouped and bought stuff on sale and decided to punt for the week. And actually, I didn't do too bad. But the question is, can I remember what I did? Um, no actually, I cannot. I do remember one thing I did, however.<br /><br />I made stuffed pork chops, and they rocked! I bought thin ones and the dude behind the meat counter must have been in a good mood as he offered to slice a pocket in them for me. Color me happy! I also bought a box of mushroom and onion stuffing mix. (Seriously, did you think I was going to make homemade <a href="http://kiysrecipebox.blogspot.com/2008/11/crockpot-corn-bread-stuffing-recipe.html">stuffing</a>? I did that for <a href="http://rockingchairsandatricycle.blogspot.com/2008/11/menu-plan-november-23-november-29.html">Thanksgiving</a>, once a year is plenty!). I don't really have a recipe for the stuffed pork chops. I added a bit of thyme to the stuffing mix 'cause I like thyme! Then I sprinkled the outsides of the chops with salt, pepper (freshly ground, of course) and thyme. Seared them in a very hot pan with some oil on each side, stuffed them and tossed them in a baking pan (sprayed with Pam, or Pam substitute). Pushed a meat thermometer in one of them and baked at 400 degrees for about 30 or 40 minutes (just before the done mark on the </span><span style="">thermometer - we like our pork a bit pink, but it has to be done - not like how we like our {beef} steaks .... moooooving!)</span><span style=""> . They turned out GOOD! Of course Emi only ate the stuffing (and the peas that I also made). She eye-balled the chops but didn't touch them, not surprising, she still isn't really into meat. But I don't care, as long as she loves fruits and vege's I can get protein into her other ways.<br /><br />I used the leftover chops (bought four, we didn't each finish one - they are huge this way!) for a pork lo mein dish. I'd post the recipe but I am not sure I would use it again. Lots of steps. Plus, I really want to try <a href="http://ginasrecipebox.blogspot.com/2009/01/lo-mein.html">Gina</a>'s yet so want to see which is our favorite. Emi also loves lo mein. Okay, truth-be-told, Emi loves noodles. She could give a fig what you do to them!<br /><br />Gosh, I use commas a lot. BUT, I do know that <span style="font-style: italic;">a lot</span> is TWO words. That has to count for something, right? :)<br /><br />Oh, another thing I did do: </span><span style="">Steaks on the grill with <a href="http://kiysrecipebox.blogspot.com/2008/05/thai-cowboy-steak-marinade.html">Thai Cowboy Steak Marinade</a>. Oh my, yum. Seriously, if you haven't tried this marinade do it! And for those that freak at the oyster sauce, you can't taste the oyster. I promise. I don't eat oysters. Yuck! </span><br /><span style=""><br />So, since I made very little from last week's menu, there is a bit carried over. Sorry folks, no reason to make a completely new menu! </span>Wow, it sure is a crock pot kind of week I have planned. <p class="MsoNormal" style="margin-bottom: 12pt;"><span style=""><i>P.S. Don't forget to head on over to Laura's at </i></span><span style=""><a href="http://orgjunkie.com/"><i><span style="">I'm an Organizing Junkie</span></i></a></span><i><span style=""> for more <a href="http://orgjunkie.com/2009/01/menu-plan-monday-january-19th.html">MPM</a>!</span></i><span style=""><o:p></o:p></span></p><br /><ul type="disc"><li class="MsoNormal" style=""><span style="">Sunday: <a href="http://kiysrecipebox.blogspot.com/2009/01/chicken-chili-crock-pot.html">Chicken Chili</a> (from <a href="http://www.3sidesofcrazy.com/2008/05/slow-cooking-thursday-chicken-chili.html">Tamy @ 3 Sides of Crazy</a>), cornbread and green beans</span><span style=""><o:p></o:p></span></li></ul> <ul type="disc"><li class="MsoNormal" style=""><span style="">Monday: </span><span style=""><a href="http://kiysrecipebox.blogspot.com/2009/01/crockpot-butternut-squash-soup-recipe.html">CrockPot Butternut Squash Soup Recipe</a>, fresh bread from the local bakery</span></li><ul type="disc"><li class="MsoNormal" style=""><span style="">Steph's year of <a href="http://crockpot365.blogspot.com/">365 Crock Potting</a> has come to and end but I am still using her great site! I am going to try this as it looks so wonderful and perfect for a cold winter's nite!<u1:p></u1:p></span><span style=""><o:p></o:p></span><br /></li></ul></ul> <ul type="disc"><li class="MsoNormal" style=""><span style="">Tuesday: Breakfast Nite! Eggs, grits, chicken sausage, melon slices<u1:p></u1:p> <u1:p></u1:p></span><span style=""><o:p></o:p></span></li></ul> <ul type="disc"><li class="MsoNormal" style=""><span style="">Wednesday: </span><span style=""><a href="http://kiysrecipebox.blogspot.com/2008/11/crock-pot-chicken-teriyaki-recipe.html">CrockPot Chicken Teriyaki Recipe</a>, wild rice, some kind of vege</span><span style=""> <u1:p></u1:p></span><span style=""><o:p></o:p></span></li></ul> <ul type="disc"><li class="MsoNormal" style=""><span style="">Thursday: </span><span style=""> <a href="http://kiysrecipebox.blogspot.com/2008/06/chicken-merlot-with-mushrooms.html">Chicken Merlot with Mushrooms</a> (crock pot), noodles of some kind, and a vege (frozen peas?)</span><span style=""> </span><span style=""><o:p></o:p></span></li></ul> <ul type="disc"><li class="MsoNormal" style=""><span style=""><u1:p></u1:p>Friday: We are going out for a Chinese New Year party - yay, no cooking! <u1:p></u1:p></span><span style=""></span></li></ul> <ul type="disc"><li class="MsoNormal" style=""><span style="">Saturday: Free Nite (actually, since we are going out on Friday, I am going to do the </span><span style="">Leftover Buffet on Saturday)<br /></span></li><ul type="disc"><li class="MsoNormal" style=""><s><span style="">We tend to go out one night a week</span></s><span style="">. Scratch that. Trying to not go out as much. But I am going to keep this as my ‘whatever night’ as we still will probably need a night of not making dinner for various reasons. I am factoring this in my menu plan each week, but it won’t necessarily always (or often) be on a Saturday. We may use this as our leftover night if there are any by this time.</span></li></ul></ul><br />Original Post: <a href="http://rockingchairsandatricycle.blogspot.com/2009/01/menu-plan-jan-25-31.html">Menu Plan (Jan 25 - 31)</a>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com0tag:blogger.com,1999:blog-5537525169987088014.post-11429388247011569642009-01-25T13:07:00.000-08:002009-01-25T13:09:01.982-08:00Chicken Chili (crock pot)<p class="MsoNormal"><span style="font-size: 11pt; font-family: "Comic Sans MS";"><a href="http://www.3sidesofcrazy.com/2008/05/slow-cooking-thursday-chicken-chili.html">Chicken Chili</a> (crock pot)<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 11pt; font-family: "Comic Sans MS";"><br /><o:p></o:p></span>4 chicken breasts<br /><span style="font-size: 11pt; font-family: "Comic Sans MS";">2 cups water<br />2 teaspoons chicken bouillon<br />1 tablespoon olive oil**<br />1 teaspoon minced garlic (jar)<br />2 large onions, chopped<br />¼ cup lime juice<br />4-ounce can diced green chilies<br />½ teaspoon ground cumin<br />1-tablespoon chili powder<br />2 cans cannelloni beans, drained and rinsed (optional)<br /><!--[if !supportEmptyParas]-->1 cup shredded jack cheese<br /> <!--[endif]--><o:p></o:p></span></p> <ol style="margin-top: 0in;" start="1" type="1"><li class="MsoNormal" style=""><span style="font-size: 11pt; font-family: "Comic Sans MS";">Cook chicken in broth and drain reserving liquid.*<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size: 11pt; font-family: "Comic Sans MS";">Shred the chicken and set aside.*<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size: 11pt; font-family: "Comic Sans MS";">In the olive oil, sauté the garlic and onion until caramelized.*<o:p></o:p></span></li></ol> <p class="MsoNormal" style="margin-left: 0.25in;"><span style="font-size: 11pt; font-family: "Comic Sans MS";"><!--[if !supportEmptyParas]--> <o:p></o:p></span></p> <ol style="margin-top: 0in;" start="4" type="1"><li class="MsoNormal" style=""><span style="font-size: 11pt; font-family: "Comic Sans MS";">Place chicken, garlic and onions in the bottom of the slow cooker.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size: 11pt; font-family: "Comic Sans MS";">In the reserved broth stir in the lime juice, seasonings and chilies.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size: 11pt; font-family: "Comic Sans MS";">Pour over the chicken mixture.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size: 11pt; font-family: "Comic Sans MS";">Cook on low for 2-4 hours.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size: 11pt; font-family: "Comic Sans MS";">Ladle into bowls and garnish with cheese.<o:p></o:p></span></li><li class="MsoNormal" style=""><span style="font-size: 11pt; font-family: "Comic Sans MS";">Enjoy!<o:p></o:p></span></li></ol> <p class="MsoNormal"><span style="font-size: 11pt; font-family: "Comic Sans MS";"><!--[if !supportEmptyParas]--> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 11pt; font-family: "Comic Sans MS";">*If you're in a hurry you can skip these steps, cut the chicken into small chunks and increase cooking time to 6-8 hours. We prefer the caramelized flavor of the garlic and onions and shredded chicken versus chunks.<o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 11pt; font-family: "Comic Sans MS";"><!--[if !supportEmptyParas]--> <o:p></o:p></span></p> <p class="MsoNormal"><span style="font-size: 11pt; font-family: "Comic Sans MS";">**Omit if not sautéing.</span></p>Kiyhttp://www.blogger.com/profile/02267811425878761240noreply@blogger.com0