Wednesday, December 30, 2009
As I said in my previous post I am staying with my in-laws until Feb.(We were sick of Suite Living!) We left my husband to fend for his own in sunny Florida. He is actually preparing for a big move to Gainesville, FL on Jan. 11! Finally!! I am in MI, far far away from my fantastic husband and I am planning our daughters 2nd Birthday. It will be our first family birthday party since 06! I am pretty excited!! (Don't worry, I will be posting all about it.)My hubs may even be flying in to take part of celebrating Bailey's birth. (Fingers crossed)
Now, back to my point. My father-in-law loves bread. This works out for me...I love to make bread!! Last night my mother-in-law made dinner (we take turns). I had to make something!!! (I start getting squirmy if I can't cook.) I made rolls. These rolls are fantastic...They are Peter Reinharts recipe. I adore him. :)
Peter Reinhart, Artisan Bread Every Day
1 Tb instant yeast
1 3/4 cp. hot milk + 2 TB
6 1/4 cp. of unbleached bread flour
2 tsp. salt
5 1/2 TB sugar
6 TB of melted butter
1. Add the yeast and hot milk. Let sit for 5 minutes.
2. Add the yeast milk and the rest of the ingredients.
3. With a paddle attachment let mix for 2 minutes.
4. Switch to the bread hook and let mix for additional 4 minutes.
5. Put the dough in a greased bowl and cover with plastic wrap. Let sit for 2 hours...Double in size.
6. When the dough is ready roll it out. Until it about 1/2 an inch think. Melt butter and wipe it on the top of the dough. Evenly. Fold the dough like a fan and then cut in squares. Put the squares in a greased muffin tin.
7 Bake on 400 for 8-15 minutes.
Tuesday, December 29, 2009
Are you excited?!
I am so sorry it has been so long, but we have been very busy in my family.
We drove 20 hours to Ohio and Michigan to celebrate the holidays with family. We did have a wonderful and a very eventful Christmas. It was magical! I love being with my family during the holidays!My husband drove back to FL yesterday. The kiddos and I are staying with my Mother-in-Law and Father-in-Law in Michigan while my husband is moving us to Gainesville. We will be here until Feb. I already miss my husband and it will be hard, but it has been too chaotic with the hotel situation. I am going to cook from my mother in law's HUGE kitchen every other day. I will be posting all about it!!!
Here is what I made all my family:
I made three types:
Butterscotch Coconut Cookies
White Chocolate Cranberry
On Christmas Eve my mother made:
Rosemary Roasted Potatoes
Cheese and Meat Tray
It was so so fantastic. I would have pictures to post, but my camera did not work!!!!
Take my word for it! It was so so so good!!!
I take after my mom! I am very proud to say!! She also made a huge Christmas breakfast:
Potato and Ham Casserole
Fresh Fruit Salad
Smoked Pork Canadian Bacon
THEN she made a huge dinner:
Stuffed Hot Peppers
She so rocks! I helped, but she made most of the food by herself! She is my hero! The food was amazing. The company was amazing! I LOVE THE HOLIDAYS!
I hope everyone had a wonderful Christmas. I know I did!!
Sunday, December 13, 2009
Anyway, I also have other big news. We are leaving for Ohio on Thursday for the holidays. Well, My mother-in-law asked my husband if we could stay with her until Feb. 1! They in-laws would then drive us back home once the hubs gets settled in Gainesville. (The reason with have been in limbo and staying at the EXTENDED STAY)
At first, the hubs and I were thinking, "HELL NO. THAT IS TO LONG AWAY FROM EACH OTHER!" Then, the hubs and I went back and forth with the pros and cons. Bailey's second Birthday is on Jan. 9 which means the hubs would miss it, BUT the entire family could be there! We have not had a family party since our move in 06!! (PRO)
The kids have been in rare form, but they are locked in a 400 sq. ft hotel room and my in-laws have a huge house with lots of toys and room. (Pro) My girls have a new set of twin girl cousins that turned one and a new lil boy cousin that will be one in January that they have not met.(Pro) If we stay up there they could see them on a regular basis. Not to mention be at there and celebrate their cousins FIRST BIRTHDAY! Full of family and fun. (Pro) The kids will get to see snow!!!!!! (Pro) Snowmen. (Pro) Sledding. (Pro)They will be with their Nana and Papa who ADORE them. (PRO PRO)
They Pro's were adding up quick.
There was only 2 REALLY BIG con's that I could think of:
1. The girls and I will be without their father for an entire month! (CON CON CON)I will miss my husband so much. My girls will miss their dad so much. How will he eat? Will he be bored? What will he do? Then, I remembered he is a big boy and 4 weeks will go by fast. He survived without me before.
2. I am deathly afraid of my father-in-laws driving. LOL! He will be driving us home.(Con) But I figured I could talk to my mother-in-law and have him drive slow and cautious. (He is a Ford guy. He loves fast cars. He owns a Mustang Cobra. Need I say more?)
So...It looks like the Pro's won! I am leaving the 18th for my mothers. We are staying at my mothers (I can't wait to spend Christmas with my mom and family. It is the only time it feels like Christmas to me.) until the 26 and then drive to Avon Lake, OH which is right on Lake Erie where my husbands family lives. We will stay there for a few days, then my hubs will drive to FL all alone. My kids and I will drive to Canton, Michigan and stay for the month of January. We will be back on the first wk. of February.
DON"T WORRY!!! I will be cooking at my Mother-In-Law's!!! My mother-in-law is not to big of a fan of cooking. Her idea of cooking is Stouffers Lasagna. I will be posting from her beautiful huge kitchen (Pro) and not my lil hotel kitchen. She already told me I could bake and cook until my little heart is content....(I guess, she does not know who she is talking to. LOL)
I WILL GET TO SEE A WHITE CHRISTMAS!!!! I WILL GET TO SEE ALL, I MEAN ALL OF MY FAMILY!! WHAT A MERRY MERRY CHRISTMAS!!!!!
NOW BACK TO FOOD!!!
I have been cooking up a storm, even while being sick this wk. I will be posting (Probably today the beautiful "Christmas Cookie's in a Jar" I made for the family and friends. Come back and check it out....
Sunday, December 6, 2009
Today, I have been in the kitchen trying to create my very own holiday cookie. I wanted to honor my home state of Ohio. In Ohio at Christmas time the most popular cookie is the Buckeye. Most people from out of Ohio have not heard of this spectacular cookie!
Let me tell you a few positives about the Buckeye and this recipe:
1. It is only a few ingredients that I can almost guarantee you have in your pantry!
2. No baking!!
3. Very Simple. (Kids can even help! They love being a helper!)
4. It is the most amazing time of year and is a great gift!
Why did I choose the Buckeye? It is my most memorable holiday cookie. All throughout my childhood I remember my mother and my aunts getting together to make holiday cookies! This was the one we could not wait to gobble up. The normal Buckeye includes peanut butter rolled in a ball and dipped into chocolate. They look like a buckeye. I wanted this to be a little more special! I created this cookie for In Jennie's Kitchen and the 12 Days of Cookies! I want to support Childhood Hunger in anyway I can....
I am submitting this recipe to another amazing site: Tongue-n-Cheeky!
She has an incredible cookie bake off. I love this site and the wonderful recipes she shares. Check it out. Vote for me too!
Make sure you stop by her site and see the wonderful cookies!
MY First Christmas Cookie Recipe NUTELLA BUCKEYE SUPRISE:
3/4 cp. peanut butter
3/4 cp. nutella
1 Stick of butter, melted
4 cps. powdered sugar
6 oz. Chocolate
2 TB Shortening
Hershey Kisses ( I used a variety. The pic is Caramel Hershey Kiss.)This is optional I put them is some, but not all. I also used white chocolate to cover the Buckeyes, but not only did they not look like Buckeyes. They did not taste as good.
1. In a mixer add the peanut butter, nutella, butter and powdered sugar. It will look crumbly, but when you form when you roll it.(Kinda like Meatballs.)If you are using Hershey Kisses then roll the dough around the kiss.
2. Put in the freezer for ten minutes.
3. Use a toothpick and put it in each buckeye then roll it in the melted chocolate. (I usually just add the chocolate and shortening to the Microwave for 30 seconds then stir.)
4. After you coat each Buckeye put them in the fridge of freezer to harden.
Beware! These are addictive!
NOW! EVERYONE go over to Tongue and Cheeky and leave a comment voting for me! It will only take a minute. Love you all. Cross your fingers for me!! :)
Saturday, December 5, 2009
Of course, this bread is divine. Since, I have started cooking recipes from Peter Reinharts Artisan Bread Every Day I have been super satisfied and amazed at how incredible each recipe turns out. I have made his pizza dough atleast once a week! It makes a good bit and I like to try to keep it in case the kiddos want pizza that week.
His sweet dough is SO SO AWESOME! The sweet dough is used to make cinnamon rolls, sticky rolls, coffee cake and some very yummy fruit filled thumbprint Rolls.
I have made his Cinnamon Rolls and it makes 24!!! But, trust me the 24 where gone in a heart beat! Friends, kids, and husband....GONE!
Peter Reinharts Sweet Dough:
6 1/4 cp. unbleached bread flour
2 tsp. salt
6 TB. sugar
5 tsp. yeast
2 cps + 2 TB warm milk
1/2 cp. butter or oil
zest of lemon
1. Add the yeast to milk.
2. Add the sugar, salt, flour together into a mixing bowl.
3. When the yeast dissolves into the milk add it to the dry ingredients. Add the butter or oil. Then the lemon zest. Using a paddle attachment mix for 1 minute. Switch to dough hook and let it mix for 4 minutes. Increase speed for two more minutes.
4. Knead for 2 minutes on a floured counter top.
5. Place in an oiled pan and put in the fridge over night.
1 cp. flour
1 cp. brown sugar
1/8 tsp. salt
1/4 tsp. cinnamon (I used a little more. I love cinnamon.)
1/8 tsp. nutmeg (I used pumpkin pie mix.)
1/2 cp. melted butter
1. Remove the dough from the fridge 2 hours before hand. I only used half the dough and put it in a loaf pan and used the other half of the dough to make 12 cinnamon rolls. The recipe calls to use a greased 12 by 16 in pan. Add the dough to the greased pan. Dip your fingers in melted butter. Press the fingers into the dough. (Almost like focaccia bread.)If it springs back then give it 20 minutes and try it again. Cover it with plastic wrap and cover for 2 hours.
It should double in size...
2. To make the crumb topping: whisk the first 5 ingredients then add the melted butter. Sprinkle the topping over the top of the bread....
3 Bake on 350 for 12 minutes and turn the pan and bake for another 12 minutes.
Monday, November 30, 2009
Steak. Steak. Steak.
I am not sure what to call this. Heaven!?
I made a Steak Sub with Spicy Coleslaw, Marinates Sirloin, Fries, and a little bit of cheese.
I used sourdough bread in this pic. I used the sauce to dip the bread too. Kinda like a Panini meets French dip.
Here is what I marinates the Sirloin in:
1/2 cp. A1
3-4 cps. Beef Broth
3 TB Worcestershire Sauce
3 TB Montreal Steak Seasoning.
Marinate over night
I removed the Sirloin and added Montreal Seasoning to both sides of the Sirloin. I then seared both sides of the sirloin to form a crust.
Add the marinate (make sure you scrap the yummies off the bottom of the pan.) and simmer for a few hours. Remove the sirloin from the broth. Let Rest. Slice very thin and add back to the broth.
I cooked a lot of sirloin 4lbs, so of course I had a lot leftover. I made another sandwich for my husband and I made a roll-up using the same ingredients. I love the roll-up. I can't stand hard bread scratching the roof of my mouth, but the hubs loves any sandwich he can get.
I must admit this is one of the best sandwiches yet.....
Monday, November 23, 2009
What a day?! Right!
I found out that we are going to drive 15 hrs. to see my family in OH, which made my week. I miss my family so much and love them even more. My mom and sisters are my best friends. I can't wait to celebrate with them.
Today I was stranded in the small hotel with my babies by myself ALL DAY. WOW. They bounced from one side of the wall to the other. My Bailey received three or four booboo's. She is potty training for the second time! She was almost fully trained until I moved to this room. Now, I am starting over. Well, she peed twice on the floor. Yep. At least, it was in the bathroom. After my day, I drank half a bottle of wine. LOL. (Oh. Don't get me wrong. I love my kids more then life itself).
There was one positive aspect in my day I went to World Market and spent 50 dollars worth of stuff, but payed 29!! I bought some authentic spicy salami sausage, Chorizo, Gnocchi (can't make my own like the other lovely blogs I have visited. My kitchen is WAY to small.) , some awesome canned tomatoes and much more.
BUT I made the Salami Sausage and the Gnocchi for this amazing dish. After a day like today. I made this meal all in one pot. Easy. No mess. Quick. SO SO YUMMY
2 Cans Whole Tomato (Good Quality)
5 cloves of Garlic
1 LG Onion.
1 tsp. salt
2 tsp. basil
3 tsp. oregano
2 tsp. sugar
1/4 cp. parm cheese
1 cp. mozz. cheese
2 1lb packages of gnocchi
1. Cut the salami in small bit size pieces. Brown with a little olive oil. Add the onions and garlic. Cook until brown. When the veggies are tender and the salami is brown add the tomatoes. Toss and add the herbs and parm cheese. Toss. Let simmer. Turn up the heat.
Friday, November 20, 2009
Let me begin by saying I fell upon a product called Goodbye Detergent. It is an environmental friendly scrub made out of very unique material. The Goodbye detergent is made of recycled corn cobs, peach pits, & walnut shells. HOW INTERESTING IS THAT!?
When using Goodbye Detergent you will not have to use soap. Many soaps are toxic and harmful to the environment anyway!!
These abrasive Goodbye Detergent is sold in a 100% recycled material.
There are three forms of Goodbye Detergent. There is Kitchen Cleaning Pads, Indoor Cleaning Pads and Spaghetti Scrubs (Which is what I use.)
I want to share the list of positives that I found on their site:
Reusable scrubs last for months
Unique pliable shape
Great for peeling vegetables
Lack of mold and bacteria
No smell or rust
Save money and the environment by reducing the need for soaps
I have one and use it daily! I love it! IT saves a lot of money on buying detergent and it keeps everything really clean.
This is a great Eco-friendly way to keep your dishes clean and help the environment.
Check out their site at: http://goodbyedetergent.com
I know I have many Eco-friends that will love this for the holidays!!!
Wednesday, November 18, 2009
My Pulled Pork:
8-10lb pork shoulder
5 spicy sausage links, sliced thin
1/4 cp. ancho chili powder
2 Tsp garlic powder
2 Tsp cumin
2 Tsp Seasoned Salt
1 tsp black pepper
1 Tb. oil (if needed)
1 lg. red onion
8 cloves of garlic, chopped
2 cps. chicken broth
5 TB White vinegar
Hot sauce- to taste
1. Rub the pork with the rub! (Mix the seasonings). Sear on both sides on Med-High heat for 3-5 min on each side. When Browned on all sides, then remove.
2. Add onions, jalapenos, garlic to the pan. If you do not have enough grease from the pork then add some oil. Scratch the brown bits. Turn heat down and cook until soft. Add the chicken broth and put the pork back into the pan.
3. Cook on low for hours until shreds apart. When it shreds apart add the white vinegar and hot sauce. (My husband likes it spicy so I add a good bit.)
First night, I made pulled pork and sausage with spicy rice. The second night, I made pulled pork sandwich. Tonight, I made pulled pork pizza. Wow. It got better each night. I used the pizza crust from below. It was my second batch. That crust is by far the best ever. It paired perfect with the pulled pork pizza.
Saturday, November 14, 2009
I am still working through Peter Reinharts book Artisan Breads Every Day. I have searched and searched and searched for that perfect pizza pie crust. I think, I may have found it! I am not blowing smoke. I think this may have been the best homemade pizza that has ever came out of my kitchen.
I did not just make it for me. Believe it or not I made it for three families. I made one large pizza for my husband and I. I made one large pizza for my buddy who had surgery and was need of some taking care of. I made another one for my bf who watched my kiddos when my husband and I went out to dinner. YES, it was that good. It got rave reviews from all.
It was the crust! My girlfriend said it was the buttery and favorite pizza crust she has ever had!
The Amazing Pizza Crust by Peter Reinhart. (It is really really easy and so so worth the time. Trust me.)
from Artisan Breads Every Day
5 1/3 cp. unbleached bread flour
2 tsp. salt or 1 tb. kosher salt
1 tsp. yeast
2 TB sugar
2 cps + 2 TB water at room temperature
2 TB olive oil (you will need more. Lots more.)
1. Combine all the ingredients with paddle attachment. Mix for 1 minutes. Let sit for 5 minutes until it is fully hydrated.
2. Mix with dough hook or by hand for 2 to 3 minutes. Spread 1 TB of oil on the work surface and add the dough. Stretch and fold the dough. It says to divide into 5 personal sizes. I separated it into three lg. pizza sizes. Add to a greased freezer bag and put in the fridge. Let sit in the fridge for 24 hours or up to 4 days. It will last in the freezer for months!
3. When ready to bake remove 90 minutes before baking time. With olive oil hands stretch and round into tight. Cover with plastic wrap. Let rest at room temperature until ready to bake.
4. Preheat oven. Stretch the crust with oiled hands until desired size. I bake my on 415.
My Pizza Sauce:
1 8oz. can tomato paste
The same 8 oz. can with water and scrapped clean
1/4 cp. grated parm
1 tsp oregano
1/2 tsp. basil
1/2 tsp. sugar
1/4 tsp. crushed red pepper
salt and pepper
Add all in small sauce pan cook until warm.
Top with favorite toppings. I made pasta with meatballs and sausage the night before, so I sliced the meatballs and sausage very thin for the pizza.
Monday, November 9, 2009
Oh how I love my new little oven. But I love my new books more: Artisan Breads Every Day by Peter Reinhart
He rocks! I am now addicted. I actually think I need an intervention. I have made two breads: Bagels and Challah Bread
I have made these in less then two days! My husband is afraid I am trying to make him fat and I can't stop!!
I need more!!! I need more!!!! I want to make the Cinnamon Rolls, The pizza, The Chocolate Bread, The Chocolate Croissants, The English Muffins. LOL. Should I go on?
I am honestly going to give the homemade Croissants a try today or tomorrow....We shall see.
I also received his Bread Bakers Apprentice. That will be my next book I cook out of. It looks like lots of fun too.
Oh, how I love bread.
Now, let me just say. These are mouthwatering and amazing. I made his bagels, but I made my husbands favorite. I made Jalapeno Cheddar Bagels! They are FANTASTIC! Yes, I am patting my own back! I am very very surprised I managed to make Jalapeno Cheddar Bagels in my VERY VERY small hotel kitchen.
Now, on to the recipe
Jalapeno Cheddar Bagels
adapted from Peter Reinhart's Artisan Breads Every Day
1 TB honey
1 tsp. instant yeast
2 tsp. coarse salt
1 cp + 2 TB lukewarm water
3 1/2 cp. bread flour, unbleached
2 jalapenos diced
3 quarts of water
1 1/2 TB honey
1 TB Baking Soda
1 1/2 tsp. coarse salt
1. Add malt, salt, yeast and water. Let set for a few minutes. Mix with the flour and jalapenos with dough hook for three minutes on the lowest speed. (Or mix by hand with sturdy spoon.)Rest for 5 minutes.
2. Mix for another 3 minutes. Place in a lightly oiled boil for an hour. Make sure that you tightly wrap with plastic wrap.
3. Line pan with parchment. Spray with oil and divide into 6 to 8 equal sizes. Roll on a dry surface and then form the bagels. Spray with oil if you need too.
4. Place each bagel on the pan spay with oil and cover over night.
5. Remove bagels 90 minutes before ready to prepare. (Place in a cup of cold water to see if it floats. It is ready if it floats.)
6. Prepare the poaching liquid. Cover. Bring to a boil. Then let simmer. Add the ingredients.
7. Poach each bagel 60 minutes each side. Remove. Put on oiled baking sheet with parchment paper.
8. 450 oven. Bake 8 minutes, then rotate for another 8 minutes. (I topped mine with cheddar here.)
I made Breakfast sandwiches for the hubby and I for breakfast the last few mornings. I also made BLT (picture above) for lunch. These turned out so wonderful. Mine where shaped a little oddly. Not as much like bagels, but it was because of my lack of spray oil and I used regular AP flour. I did not have bread flour.
I still tasted amazing.
You can make a huge batch and freeze them. Take them out when needed. They are incredible and worth the time. If I can make them in a tiny hotel room. I promise you can make them! Enjoy!
THIS IS FOR YOU INGRID! MUAH!
Saturday, November 7, 2009
I HAVE AN OVEN!! I HAVE AN OVEN!!! LOL! I am already baking some Jalapeno Cheddar Bagels. You will see it very soon.....
Anyway, Smitten Kitchen is a incredible website. She posted a Brown Butter Rice Crispies (ESPECIALLY without an oven) this looked perfect for the family. It was more then perfect (SUPERB,MOUTHWATERING,HEAVENLY...). My husband declared them the best rice crispies ever. I actually have to go and make more tonight. He is in Mexico for work and announced that there better be some left. The girls ate them all by Friday! Ha! He deserves something special when he gets back.
Caramelized Shallots and Sauerkraut Reuben's
1 lb shallots
3 cps. Sauerkraut
3 TB raw horseradish
4 lb beef brisket with seasoning packets
2 cps. beef broth
salt and pepper
1.Add the 1/2 the seasoning packet, salt and pepper on one side of the brisket. Heat the skillet and sear. Add the rest of the seasoning to the other side of the brisket and flip. Add the beef broth to the brisket and turn on low heat and cook until tender. It takes about 4 hours.
2. (Do this towards the end of the brisket cooking)Cut the shallots in rings. Add it to two tablespoons of butter on medium high heat. Cook until soft and starting to brown.
3. Add the sauerkraut to the pan. Add two more tablespoons of butter and horseradish. Salt and pepper the sauerkraut and shallots. Caramelize. It takes about 8-10 minutes.
4. I use my panini maker. Add the Swiss cheese to both sides of the bread layer with the sliced brisket and sauerkraut. You can also use Thousand Island. I love it, but the husband hates it.
Salted Brown Butter Rice Crispies (From Smitten Kitchen)
I changed the recipe a little. I only had salted butter, so I did not add any more salt. Also I doubled the recipe.
2 sticks of salted butter
2 bags 10 oz. marshmallows
1 LG box of Rice Crispies (Family size. On the back it says 12 cps)
Here is the hint at why these are so different and so dangerously addictive:
1. Brown the butter. I constantly stirred the butter for about 4-5 min on Medium-High heat until a medium colored brown. You do not want it to burn. It is a fine line between brown butter and burnt butter. You can smell it when it is ready. It smells nutty and wonderful.
2. of the burner and add the marshmallows. Stir Stir Stir. If you need to add to the heat for a second. But it all melted for me without having to go back on the burner. Add the cereal.
3. I greased a 9x11 pan. It did not look like it was going to fit, but I pushed it down and compressed it. It fit perfect and it tasted wonderful.
I just want to let you know. My daughter called for these in her sleep. I am not joking!!! They are that wonderful.
Give these simple, yummy, and beautiful treats a try!!!
Tuesday, November 3, 2009
Oh. What. A. Day.
My children decided to wake up at 5 am.! Well, let me rephrase that. My husband getting up and ready for work in our TINY room woke up the children at 5 am!
I decided to do a little grocery shopping before dropping my baby off to school at 9. I figured it would help out because I can put the kiddos and myself to sleep at noon after school. BAD MISTAKE!
#1 Mistake: I gave my oldest vitamins on our way out the door. She wanted a doughnut soooooooo I was going to grab it as soon as we got inside the store. Let me just say, we made it to the doughnuts, but it was not a doughnut I put in the doughnut bag .Alex's stomach was upset from the lack of food before her vitamin. The good news, she ate and felt a lot better..
#2 Mistake: I had Alex sitting in the big section of the grocery cart. Bailey sat in the top. Well, I was running out of room for groceries without COMPLETELY burying Alexandra. I put a few groceries with Bailey. I grabbed a few rolls of paper towels and Alex thought it would be funny to throw them back out.
GRRR. I pick them up. Put them back into the cart.
CRASH. Bailey thought it would be funny to throw a entire bottle of A1 across the grocery store. Yes, it shattered. Yes, it splattered. Yes, I was horrified.
I walked to the front. (Not much staff at 7 am) I found a worker and informed there was a spill. I took the kids back to the disaster and apologize to the older man cleaning my TIRED kiddos work of art.
This all happened before 8 am. Yes, the day did get better. I MADE MY SECOND SUITE MEAL: BRAISED CHICKEN LEEKS, AND ARTICHOKES. It was a lovely end to a hectic insane day.
First, add 2 TB of butter and let melt. Salt and Pepper both sides of the chicken and brown both sides. While the chicken is browning cut the leaks in small bite size pieces and let soak in water to remove any dirt. Remove the chicken and add the leaks and another 2 TB. of butter.
Let the leaks soften and then add the wine. Let reduce. Add quartered artichokes. Toss. Add the chicken broth, cream and salt and pepper. When soft add the chicken and top parm. cheese. Cover. Let cook for 10 min on med-high heat.
4 TB. butter
4 Chicken Breast
6-8 leeks trimmed, cut in bite size pieces.
1 15oz. of Artichoke quarters, drained
2/3 cp. dry white wine
2/3 cp. chicken broth
2/3 cp. heavy cream
1/4 cp. parm cheese
salt and pepper
I must say, this turned out wonderful. SO SO FLAVORFUL AND YUMMY. I served with white rice, but it would be awesome on top of pasta too! I actually ate it on top of peirogies. WOW!
Monday, November 2, 2009
1. Boil the pasta. Drain. Set aside.
2. Add the Velveeta Cheese, Chili and Cayenne..Cook until boiled.
3. Add the noodles and stir. Put in a bowl and top with the chips....
Sunday, November 1, 2009
Tuesday, October 27, 2009
I received the Kreativ Blogger and One Lovely Blog Award from Rachael from Laptop and Stovetops and also from Claudia at Pegasuslegend. Both are creative in their own way and are amazing cooks. They also live in Florida with me! Thank you so much for inspiration
The first award informs you that you have to name ten things about yourself. The other two asks for 7 things.I am just going to tell you ten and I will pass all three awards to 7 fellow foodies. I hope that will not confuse, but I would hate to pass them out separately. I would be here all night. LOL
1. I am a twin (I also have a little sister and brother. Both my sisters visit my site regularly for inspiration in the kitchen. LOVE YOU GUYS!)
2. I am moving to an extended stay on Halloween for a month!!!! NO OVEN!! It stresses me out a little...
3. I moved to Florida a little over three years ago. I hated it at first, but now I am in love with Florida. I do miss the fam. They live in Ohio
4.& 5. I went to Kent State University. I graduated with 2 BA's in four yrs. YEAH, but I have not used my college diploma's. I have had the best job: Stay at Home Mom
6. I have two beautiful little girls. (1 yr. old Bailey and 4 yr. old Alex)Shhhhh....I still want one more beauty.
7. I love Food Blogging and the amazing wonderful people I have met.
8. I am addicted to House, Lie to Me, and Bones.
9. I made my daughters Halloween costume this year. It was so hard, but I finished it with flying colors...
10. MUAH! I love you guys! Thank you for being such great friends!
The Bloggers I pass the Award on To:
1. My girl Ingrid from 3 B's: Baseball, Baking and Books, She rocks! ROCKS! Rocks! I love the recipes she posts. She is an incredible mom too!!!!
2. Cristine of The Mistress of Cakes. She went through a lot this yr, but is back in the kitchen. I can't wait to see what she posts next! I adore her recipes!!!
3. Pam from For The Love Of Cooking, She was my true inspiration to start my own site. Her and my next amazing blogger. I loved to cook and went to their sites on a regular basis. They inspired me.
4. Leslie from The Hungry Housewife. I love Leslie and her talent!! Her recent cakes are OFF THE HOOK!
5. GirlChef Wow. She rocks. Her pictures and unique posts are INCREDIBLE.
6. The Cookin Canuck, I visit her blog on a dailey basis to see what she is cooking up. She is extremely talented.
7. Donna at My Tasty Treasures. She makes me laugh and crave sex and food!!! LOL!!