tag:blogger.com,1999:blog-44349029418913286342024-03-13T19:14:48.088-07:003 Gals and a Kitchen3 Gals and a Kitchen was created one evening after three friends with a passion for food decided to create a blog for sharing their favorite recipes along with scrumptious photos! After all, it would alleviate the growing problem of overloading their cell phones with constant recipe exchanges.
We hope our friends, family, and the blogging community will be as excited about trying our favorite recipes as we are about sharing them with you. Enjoy!Esrahttp://www.blogger.com/profile/15478762159220435811noreply@blogger.comBlogger155125tag:blogger.com,1999:blog-4434902941891328634.post-19992641586680392992015-08-19T18:35:00.003-07:002015-08-19T18:47:47.180-07:00Easy Creamy Chicken Casserole<div class="separator" style="clear: both; text-align: center;">
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<a href="http://4.bp.blogspot.com/-7qq2qUAXYTw/VdUuvzXtYNI/AAAAAAAAA2c/rnPWgiABCmo/s1600/IMG_3132%2B2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-7qq2qUAXYTw/VdUuvzXtYNI/AAAAAAAAA2c/rnPWgiABCmo/s320/IMG_3132%2B2.jpg" width="320" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">When my daughter was born, our sweet next door neighbor brought over this delicious casserole. It is so simple, great for weeknights. I've never tried canned chicken, but that would take the recipe to an even easier level. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">My suggestion? Buy about a pound and a half to two pounds of boneless skinless chicken breasts or tenders. Throw them in the crockpot with a can of fat free chicken broth. If the can doesn't cover the chicken completely, add some water. Cook on high for 4 hours. Pull the chicken out and shred with two forks. Discard the liquid. Rather than pick apart a rotisserie chicken, I usually do this when I need shredded chicken for any recipe - not just this one.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I used light/fat-free ingredients to cut down on fat and calories. If you're not worried about that, I'm sure it would be great with the real deal stuff too.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Enjoy!</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Allison Y.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Easy Creamy Chicken Casserole</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Adapted from a <i>Southern Living</i> recipe</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6 cups cooked chicken, shredded</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 cans cream of chicken soup (98% fat free)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">8 ounces light sour cream</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 T poppy seeds</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 sleeve whole wheat Ritz crackers (about 15 crackers), crushed</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1/2 cup unsalted sweet butter, melted</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 package egg noodles, cooked</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Directions:</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 350 degrees. In a large bowl, thoroughly combine chicken, soup, sour cream, and poppy seeds. Place the mixture in a 9 x 13 baking dish. Spread crushed crackers across the top of the casserole. Spoon the melted butter over the crushed crackers. Bake for 30 minutes. Serve the chicken over cooked egg noodles (see package directions for cooking times).</span></div>
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Allisonhttp://www.blogger.com/profile/05628445002556271436noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-34717614193459768292013-09-01T16:06:00.000-07:002013-09-01T16:06:26.679-07:00Vegetable Lasagna<!--[if gte mso 9]><xml>
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<a href="http://1.bp.blogspot.com/-oNXfx3z8ok4/UiPIPmQksoI/AAAAAAAAAfs/Ol1e6amyayk/s1600/veg+las.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-oNXfx3z8ok4/UiPIPmQksoI/AAAAAAAAAfs/Ol1e6amyayk/s320/veg+las.jpg" width="320" /></a></div>
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<span style="font-family: Helvetica;">Happy Labor Day! I love comfort foods and am forever looking for healthier options.
Here is a pasta free version of Vegetable Lasagna. This recipe has been adopted and adapted by
fellow foodies over the years, but not sure where it started originally. <o:p></o:p></span></div>
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<span style="font-family: Helvetica;">Cheers y’all,<o:p></o:p></span></div>
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<span style="font-family: Helvetica;">Esra<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Helvetica;"><span style="font-size: large;"><b><br /></b></span></span></div>
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<span style="font-family: Helvetica;"><span style="font-size: large;"><b>Vegetable Lasagna</b></span><o:p></o:p></span></div>
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<span style="font-family: Helvetica;">1 medium eggplant,
sliced<o:p></o:p></span></div>
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<span style="font-family: Helvetica;">1 zucchini, sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica;">1 yellow squash, sliced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica;">¼ c chopped onion<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica;">½ c cheddar cheese<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica;">2 c of kale<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica;">1 c of chopped mushrooms<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica;">3 cloves of garlic
chopped<o:p></o:p></span></div>
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<span style="font-family: Helvetica;">½ c low calorie or low
sodium marinara<o:p></o:p></span></div>
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on the top<o:p></o:p></span></div>
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<span style="font-family: Helvetica;">1 tablespoon oregano<o:p></o:p></span></div>
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<span style="font-family: Helvetica;">1 tablespoon crushed red
pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica;">salt and pepper to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Helvetica;">Preheat the oven to 350.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Helvetica;">In a 9 x 13 baking dish,
even layer the sliced eggplant, zucchini, yellow squash and onion. Sprinkle the cheddar cheese over the
vegetables. Evenly spread the kale over
the top of the cheese, add mushrooms, and spread the chopped garlic. Evenly pour the marinara over the vegetable
mixture, sprinkle Parmesan cheese, oregano and crushed red pepper.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Helvetica;">Bake in the oven for 45 minutes to 1 hour until the vegetables are soft.</span></div>
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<span style="font-family: Helvetica;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Helvetica;">Salt and pepper to taste.<o:p></o:p></span></div>
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<span style="font-family: Helvetica;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-5hLNxvCZH-4/UiPFStg3AEI/AAAAAAAAAfg/Ng5HoaIKx2s/s1600/Vegetable+Lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-5hLNxvCZH-4/UiPFStg3AEI/AAAAAAAAAfg/Ng5HoaIKx2s/s320/Vegetable+Lasagna.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<!--EndFragment-->Esrahttp://www.blogger.com/profile/15478762159220435811noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-86111420561339385492013-03-25T15:23:00.001-07:002013-03-25T15:23:19.276-07:00Smoked Turkey Sausage and Shrimp Jambalaya<!--[if gte mso 9]><xml>
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<a href="http://3.bp.blogspot.com/-e22uuxvAorU/UVDMyxn1jlI/AAAAAAAAAe8/T5wI2LcfJRQ/s1600/Smoked+Turkey+Sausage+&+Shrimp+Jambalaya.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-e22uuxvAorU/UVDMyxn1jlI/AAAAAAAAAe8/T5wI2LcfJRQ/s320/Smoked+Turkey+Sausage+&+Shrimp+Jambalaya.jpg" width="320" /></a></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><b><span style="font-size: large;">Smoked Turkey Sausage and
Shrimp Jambalaya<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><i>3 Gals and a Kitchen<o:p></o:p></i></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Today we had a snowy spring day. We all know that hearty cooking warms the soul. Jambalaya is hearty, satisfying, and a delicious soul food. Did I forget to mention that I love coming up with recipes for my crockpot?!?</span><br />
<span style="font-family: Arial;"><br /></span>
<span style="font-family: Arial;">Cheers y'all,</span><br />
<span style="font-family: Arial;">Esra</span></div>
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<span style="font-family: Arial;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">14.5 oz diced fire roasted
tomatoes<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">½ lb turkey sausage chopped
into slices<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">¼ c red wine<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 tsp paprika<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 tsp red pepper<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">2 tsp black pepper<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tsp salt<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tsp oregano<o:p></o:p></span></div>
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<span style="font-family: Arial;">2 tsp parsley<o:p></o:p></span></div>
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<span style="font-family: Arial;">1 onion diced<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 lb shrimp<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">1 package 90-second long
grain rice<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">Place the tomatoes, turkey
sausage, wine, spices, and onion into a crock-pot. Set the temperature on low for 5 - 6 hours. <o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: Arial;">30 minutes before it is
finished cooking add the shrimp and the long grain rice.
I use the 90-second rice because I am at work all day and want to ensure
it does not overcook. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;"><br /></span></div>
<!--EndFragment-->Esrahttp://www.blogger.com/profile/15478762159220435811noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-88595392965140069082013-03-14T18:00:00.002-07:002013-03-15T04:11:06.306-07:00Salmon with a Walnut Balsamic Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ArfYALkLnOo/UUJvLxJc9dI/AAAAAAAAAes/RoIRqBoKTZM/s1600/Salmon+with+a+Balsamic+Walnut+Glaze.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="247" src="http://4.bp.blogspot.com/-ArfYALkLnOo/UUJvLxJc9dI/AAAAAAAAAes/RoIRqBoKTZM/s320/Salmon+with+a+Balsamic+Walnut+Glaze.jpg" width="320" /></a></div>
<b><span style="font-size: large;">Salmon with a Walnut Balsamic Glaze </span></b><br />
<b><span style="font-size: large;">served over Red Potatoes, Green Beans and Rosemary Butter</span></b><br />
<b><span style="font-size: large;"><br /></span></b>
I'm back! After a year off I am ready to get back into the grind. Unfortunately, I have decided to do this after I started using the MyFitnessPal app. Today was a rather long day at work and I came up with this recipe as I drove home. It took me less than 15 minutes to whip up. This was one satisfying and light meal that left me wanting more. I'm glad I made enough to have leftovers. <br />
<br />
Cheers y'all,<br />
Esra<br />
<br />
Salmon with a Walnut Balsamic Glaze<br />
<i>3 Gals and a Kitchen</i><br />
<i><br /></i>
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<br />
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2 6 – ounce salmon fillets<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons EVOO<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons balsamic vinaigrette<o:p></o:p></div>
<div class="MsoNormal">
1 garlic clove chopped<o:p></o:p></div>
<div class="MsoNormal">
¼ c chopped Black American Walnuts<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a small pan, combine the EVOO, balsamic vinaigrette, garlic, and Black American Walnuts and cook over medium-low heat, stir continuously until the glaze starts to thicken. Once the glaze has started to thicken turn it down to low until the salmon is cooked.</div>
<div class="MsoNormal">
<br /></div>
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Place the salmon in a baking dish; broil in the preheated over for 3 minutes. Turn the salmon fillets so that the side of the fillet faces up; broil for 3 minutes. Turn the fillets to place the opposite side facing up; broil until the fish flakes easily with a fork, about 3 additional minutes.</div>
<!--EndFragment-->Esrahttp://www.blogger.com/profile/15478762159220435811noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-73040127346288773112011-09-05T17:22:00.000-07:002011-09-05T17:22:32.725-07:00Easy Taco Bake<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mmsESTT5qPY/TmVnQoGvC-I/AAAAAAAAAdU/IvcJXAnqKc4/s1600/_DSC0925.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" nba="true" src="http://3.bp.blogspot.com/-mmsESTT5qPY/TmVnQoGvC-I/AAAAAAAAAdU/IvcJXAnqKc4/s320/_DSC0925.JPG" width="320" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;">After our adventures with Hurricane Irene we have yet to restock our fridge. The best meals sometimes come when you think you have nothing in the fridge or the pantry. Putting together a little bit of this and a little bit of that can turn into a household favorite.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Enjoy my version of a little bit of this and a little bit of that.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Esra</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Easy Taco Bake</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>3 Gals and a Kitchen</em></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 lb of your meat of choice (ground sausage, ground turkey or ground beef…whatever your</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">preference)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 can of refrigerated Thin Pizza Crust</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 7 oz can of diced tomatoes w/ jalapenos</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 c of crushed Tostitos</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4 slices of American cheese</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Packet of taco seasoning</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 15 oz can of black beans</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 c of cooked fresh corn</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 400. Grease a cookie sheet.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">In a medium skillet on medium-high heat, brown the meat until cooked all the way through. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Meanwhile, on a cookie sheet roll out the refrigerated thin pizza crust, sprinkle crushed Tostitos lengthwise down the dough, and lay cheese evenly over the Tostitos. Drain all the liquid from the diced tomatoes and evenly distribute on top of the cheese. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Drain the meat, spread evenly on top of the diced tomatoes. Sprinkle ½ the packet of taco seasoning over the mixture.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Carefully fold dough over filling; pinch edges or press with fork to seal securely.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Carefully fold dough over filling; pinch edges or press with fork to seal securely. Brush with egg. Sprinkle taco seasoning all over the dough. Bake about 5-10 minutes or until golden brown.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Serve with black beans and fresh corn.</span>Esrahttp://www.blogger.com/profile/15478762159220435811noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-46572842852856298392011-08-31T14:53:00.000-07:002011-08-31T15:08:15.130-07:00Mama's Chocolate Chip Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-RxNb6WT6MvQ/Tl6wa2iAhXI/AAAAAAAAAOY/HrSZ8pGNp6E/s1600/chocolate%2Bchip%2Bcake.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 239px; height: 320px;" src="http://4.bp.blogspot.com/-RxNb6WT6MvQ/Tl6wa2iAhXI/AAAAAAAAAOY/HrSZ8pGNp6E/s320/chocolate%2Bchip%2Bcake.JPG" alt="" id="BLOGGER_PHOTO_ID_5647144958130423154" border="0" /></a>
<br /><span style="font-family:georgia;">I love going "home" to visit my mama, and I feel especially lucky when I get one of her home cooked meals. I don't know what it is about moms, but somehow they always cook it better than we do! Anyway, despite the both of us trying to eat healthier, she made this scrumptious chocolate dessert. We couldn't walk away from it and had to give the rest away to my in-laws just to stop ourselves!
<br />
<br />I hope you enjoy this as much as I did... and the bonus is that it's so super easy. I can't promise it'll be as good as my mama's, but I'm sure it'll come close ;)
<br />-Allison Y.
<br />
<br /><span style="font-weight: bold;">Mama's Chocolate Chip Cake
<br />
<br /></span>Ingredients:
<br />1 package yellow cake mix with pudding
<br />1/2 cup sugar
<br />1 package instant chocolate pudding (3 oz.)
<br />
<br />3/4 cup water
<br />3/4 cup oil
<br />4 large eggs
<br />
<br />1 carton sour cream (8 oz.)
<br />1 cup chocolate chip morsels
<br />
<br />vanilla ice cream (optional)
<br />
<br />Directions:
<br />Preheat oven at 350 degrees. Spray a 12 cup bundt pan with non-stick cooking spray. In a large bowl, mix with wire whisk: cake mix, sugar, and instant chocolate pudding. Add water, oil, and eggs. Stir. Next, stir in sour cream and chocolate chip morsels. Pour into the bundt pan and bake for one hour or until a tooth pick come out clean. Serve with vanilla ice cream.
<br /></span>Allisonhttp://www.blogger.com/profile/05628445002556271436noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-39369200772501742072011-08-29T20:37:00.000-07:002011-08-30T18:00:01.688-07:00Banana Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-ShWa9NfTyxM/TlxfEUn_-gI/AAAAAAAAAOI/LHvZb_jNVHY/s1600/IMG_1268.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 240px; height: 320px;" src="http://3.bp.blogspot.com/-ShWa9NfTyxM/TlxfEUn_-gI/AAAAAAAAAOI/LHvZb_jNVHY/s320/IMG_1268.JPG" alt="" id="BLOGGER_PHOTO_ID_5646492560676354562" border="0" /></a><span style="font-family:georgia;">I continually buy bananas and let them turn brown before I ever get a chance to eat them. Instead of throwing them away this morning, I used two medium-sized bananas to make these little muffins. Luckily, I had all the ingredients needed in my cupboard, which is a rarity! I can't wait to have one with my coffee tomorrow. Hey moms, this would be a good back to school breakfast treat next week! :)</span> <span style="font-family:georgia;">
<br />
<br />Enjoy!</span> <span style="font-family:georgia;">
<br />Allison Y.</span> <span style="font-weight: bold;font-family:georgia;" >
<br />
<br />Banana Coconut Muffins</span> <span style="font-family:georgia;">
<br />Adapted from </span><span style="font-style: italic;"><span style="font-family:georgia;">Gourmet Magazine</span>
<br /></span>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-upMAgtXl4Og/Tlxi1vW_NjI/AAAAAAAAAOQ/PVt0Lk68t4I/s1600/IMG_1270.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/-upMAgtXl4Og/Tlxi1vW_NjI/AAAAAAAAAOQ/PVt0Lk68t4I/s320/IMG_1270.JPG" alt="" id="BLOGGER_PHOTO_ID_5646496708201231922" border="0" /></a>Ingredients<span style="font-style: italic;"><span style="font-style: italic;">:
<br /></span></span>1 1/4 cups flour
<br />1 teaspoon baking soda
<br />1/4 teaspoon salt
<br />2 very ripe bananas, mashed (about a cup)
<br />1 stick butter, melted
<br />1/2 cup sugar
<br />1 teaspoon nutmeg
<br />1 large egg
<br />1/2 teaspoon vanilla
<br />3/4 cup sweetened flaked coconut<span style="font-style: italic;"><span style="font-style: italic;">
<br />
<br />*This recipe calls for a muffin tin with 8 muffin cups. My tin holds 12 muffins, but I did not use them all. To prevent your muffin tin from warping, put a few tablespoons of water in each of the cups not in use.
<br />
<br /></span></span>Directions:
<br />Preheat oven to 375. Grease the bottom and sides of your muffin (or cupcake) tin, <span style="font-weight: bold;">or</span> line muffin cups with paper liners.
<br />
<br />Whisk together flour, baking soda, and salt in a bowl. Whisk together bananas, butter, sugar, nutmeg, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well. Then, fold in flour mixture until flour is just moistened.<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;">
<br /></span></span></span>
<br />Spoon batter into muffin cups and sprinkle with remaining coconut. Bake for about 20 minutes or until muffins are puffed and golden. Transfer muffins to a cooling rack until ready to serve.<span style="font-style: italic;"><span style="font-style: italic;"><span style="font-style: italic;">
<br />
<br />*These are best served warm with a little with a smear of butter.</span></span></span>
<br />Allisonhttp://www.blogger.com/profile/05628445002556271436noreply@blogger.com1tag:blogger.com,1999:blog-4434902941891328634.post-22991930695855978332011-08-29T19:16:00.000-07:002011-08-29T20:06:14.155-07:00We Want Morzo Orzo!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-qslHm5BQuDw/TlxSrLrsnJI/AAAAAAAAAOA/2guz34xau1g/s1600/IMG_1250.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 240px; height: 320px;" src="http://3.bp.blogspot.com/-qslHm5BQuDw/TlxSrLrsnJI/AAAAAAAAAOA/2guz34xau1g/s320/IMG_1250.JPG" alt="" id="BLOGGER_PHOTO_ID_5646478934639680658" border="0" /></a><span style="font-family:georgia;">This side-dish was recently served at a potluck cookout, and I didn't rest until I got the recipe </span><span style="font-family:georgia;">(thanks Trish!). I ate more than my fair share and even took some home. The good news is that the orzo in this recipe goes a long way, so plenty was left for the other guests to enjoy!</span>
<br /><div style="text-align: left;"><span style="font-family:georgia;">
<br />We were hunkered down waiting for Hurricane Irene to storm through town. </span><span style="font-family:georgia;">I made this Friday night to last the whole weekend. </span><span style="font-family:georgia;">Wes loved it, so it's husband approved... even without any meat!</span>
<br />
<br /><div style="text-align: left;"><span style="font-family:georgia;">Happy eating!</span>
<br /><span style="font-family:georgia;">Allison Y.</span>
<br />
<br /></div></div><span style="font-family:georgia;"><span style="font-weight: bold;">Orzo, Pine Nut, and Feta Salad</span>
<br />Courtesy of <span style="font-style: italic;">Gourmet Magazine</span>
<br />
<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-OnMlD0zhkEo/TlxOhXsyKcI/AAAAAAAAANw/cVNWHj3AWOg/s1600/IMG_1257.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/-OnMlD0zhkEo/TlxOhXsyKcI/AAAAAAAAANw/cVNWHj3AWOg/s320/IMG_1257.JPG" alt="" id="BLOGGER_PHOTO_ID_5646474368020261314" border="0" /></a><span style="font-family:georgia;">Ingredients:
<br /></span><div style="text-align: center;"><div style="text-align: left;"><span style="font-family:georgia;">1 pound orzo - <span style="font-style: italic;">I found this pasta at Walmart.</span></span>
<br /></div><span style="font-family:georgia;"></span></div><span style="font-family:georgia;">3 tablespoons fresh lemon juice
<br />1/2 cup olive oil
<br />2/3 cup pine nuts, toasted - <span style="font-style: italic;">The bag I bought was already toasted, but you can toast your own in the oven at 350 for 5 to 10 minutes.</span>
<br />1 1/2 cups feta, crumbled
<br />1 cup thinly sliced scallion greens
<br />
<br />Directions:
<br />Cook orzo according to package directions in salted water. Drain well in a colander.
<br />
<br />Meanwhile, whisk together lemon juice, oil, and salt and pepper to taste in a large bowl. Then add hot orzo and toss. Cool orzo completely. <span style="font-style: italic;">I put mine in the fridge to speed up the process.</span> Finally, toss the orzo with pine nuts, feta, and scallion greens. Season with salt and pepper. Serve cold.
<br /></span>Allisonhttp://www.blogger.com/profile/05628445002556271436noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-26898678706840976302011-07-29T12:09:00.000-07:002011-07-29T12:09:31.013-07:00Tips for finding, cutting, and pitting an avocado<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="http://1.bp.blogspot.com/-PYthT8v9WJg/TjGjfmEEdmI/AAAAAAAAAc0/KvE6jpEp7rI/s1600/_DSC1837.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="250" src="http://1.bp.blogspot.com/-PYthT8v9WJg/TjGjfmEEdmI/AAAAAAAAAc0/KvE6jpEp7rI/s320/_DSC1837.JPG" t$="true" width="320" /></a>When going to the Farmer's Market or the grocery store picking the perfect avocado can be a frustrating task. </div><br />
<strong><span style="font-size: large;">Finding the perfect avocado:</span></strong><br />
<br />
Give the avocado a squeeze and if it does not yield at all then it is too firm and not ripe just yet. If you are able to press the skin and it yields a little, but still returns to its original shape then it is ripe. However, if you press the skin and it dents the avocado, then it is bruised and past it ripeness. <br />
<br />
I also like to check to see if this fruit is still good by pulling of the stem. If it is still green you have the perfect avocado. However, if it is brownish under there, it is bad and will be filled with brown spots. I do not recommend buying an avocado that has brown under the stem.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JNzCYV-H3AY/TjGjn8eJKsI/AAAAAAAAAc4/47i0Gr3g7t0/s1600/_DSC1838.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-JNzCYV-H3AY/TjGjn8eJKsI/AAAAAAAAAc4/47i0Gr3g7t0/s320/_DSC1838.JPG" t$="true" width="284" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="font-size: large;">Cutting and pitting an avocado:</span></strong></div>1. Cut the ripened avocado right down the center. Rotate the fruit right around the knife. That allows it to open it easily. <br />
<br />
2. Take your knife and very carefully aim and hack the pit and it will pull right out.<br />
<br />
XOXO,<br />
EsraEsrahttp://www.blogger.com/profile/15478762159220435811noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-87055645283924077422011-07-28T10:35:00.000-07:002011-08-30T18:12:41.607-07:00Hanover Bloody Mary Mix<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NY4f1prNQME/TjGYtMN7TfI/AAAAAAAAAco/lbh-Q1bPOpw/s1600/_DSC1853.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style=";font-family:Georgia,";" ><img src="http://3.bp.blogspot.com/-NY4f1prNQME/TjGYtMN7TfI/AAAAAAAAAco/lbh-Q1bPOpw/s320/_DSC1853.JPG" height="212" width="320" border="0" /></span></a></div><span style=";font-family:Georgia,";" >Tis’ the season for Hanover Tomatoes. Hanover Tomatoes are hands down one of my favorites and I enjoy trying various recipes that allow me to use them. Why not make your own bloody mary mix with these homegrown wonders?!? </span>
<br /><span style=";font-family:Georgia,";" >Cheers,</span>
<br /><span style=";font-family:Georgia,";" >Esra</span>
<br />
<br />
<br /><span style=";font-family:Georgia,";font-size:large;" ><strong>Hanover Bloody Mary Mix</strong></span>
<br /><em><span style=";font-family:Georgia,";" >3 Gals and a Kitchen</span></em>
<br />
<br /><span style=";font-family:Georgia,";" >2 Hanover tomatoes</span>
<br /><span style=";font-family:Georgia,";" >1 avocado</span>
<br /><span style=";font-family:Georgia,";" >¼ c lime juice</span>
<br /><span style=";font-family:Georgia,";" >2 TBSP prepared horseradish</span>
<br /><span style=";font-family:Georgia,";" >2 TBSP chili lime hot sauce</span>
<br /><span style=";font-family:Georgia,";" >1 TBSP ground mustard</span>
<br /><span style=";font-family:Georgia,";" >¾ tsp salt</span>
<br /><span style=";font-family:Georgia,";" >¾ tsp pepper</span>
<br /><span style=";font-family:Georgia,";" >1 TBSP soy sauce</span>
<br /><span style=";font-family:Georgia,";" >1 TBSP crushed red pepper flakes</span>
<br /><span style=";font-family:Georgia,";" >¼ c water</span>
<br />
<br /><span style=";font-family:Georgia,";" >Using a blender puree the Hanover Tomatoes. Peel an avocado and add it to the blender, continue to puree until mixture is smooth. Add lime juice, horseradish, chili lime hot sauce, ground mustard, salt, pepper, and soy sauce and continue to mix. At this point, taste the mixture to determine how spicy you like your bloody mary. I prefer to have a kick so I added 1 TBSP of crushed red pepper flakes. Puree the entire mixture to ensure all of the ingredients have blended well. Add water to help thin the mixture.</span>
<br />
<br /><span style=";font-family:Georgia,";" >In a glass, add ice, 1 jigger of premium vodka, and Hanover Bloody Mary Mix. </span>
<br />
<br /><span style=";font-family:Georgia,";" >Garnish with a celery stalk, dill pickle, or olives.</span>
<br />
<br /><span style=";font-family:Georgia,";" >Serves 4 - Feel free to freeze and save any extra bloody mary mix.</span>
<br />
<br /><span style="font-family:Georgia;">Still have leftover Hanover Tomatoes? Give our <a href="http://3galsandakitchen.blogspot.com/2010/07/tomato-pie.html">Tomato Pie</a> recipe a try.</span>
<br />
<br /><div style="text-align: center;"><span style=";font-family:Georgia,";font-size:large;" >Tips when cutting and pitting an avocado:</span></div>
<br /><span style=";font-family:Georgia,";" >1. Cut the ripened avocado right down the center. Rotate the fruit right around the knife. That allows it to open it easily. </span>
<br />
<br /><span style=";font-family:Georgia,";" >2. Take your knife and very carefully aim and hack the pit and it will pull right out.</span>
<br /><a href="http://2.bp.blogspot.com/-smllOYGdvtk/TjGajP6hWCI/AAAAAAAAAcs/K4qtviihACg/s1600/_DSC1837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style=";font-family:Georgia,";" ><img src="http://2.bp.blogspot.com/-smllOYGdvtk/TjGajP6hWCI/AAAAAAAAAcs/K4qtviihACg/s200/_DSC1837.JPG" height="156" width="200" border="0" /></span></a><a href="http://2.bp.blogspot.com/-WdWm9pBNtlY/TjGav18Ov1I/AAAAAAAAAcw/5S-agBTRGZ0/s1600/_DSC1838.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style=";font-family:Georgia,";" ><img src="http://2.bp.blogspot.com/-WdWm9pBNtlY/TjGav18Ov1I/AAAAAAAAAcw/5S-agBTRGZ0/s200/_DSC1838.JPG" height="200" width="177" border="0" /></span></a>Esrahttp://www.blogger.com/profile/15478762159220435811noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-10139513110756450912011-07-27T06:31:00.000-07:002011-07-27T06:55:58.283-07:00Another Twist on the Turkey Burger<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-HFUHDbZRwSg/TjAVKjoeSBI/AAAAAAAAANo/S8FhYdLB6Xs/s1600/IMG_1055.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/-HFUHDbZRwSg/TjAVKjoeSBI/AAAAAAAAANo/S8FhYdLB6Xs/s320/IMG_1055.JPG" alt="" id="BLOGGER_PHOTO_ID_5634026404948363282" border="0" /></a>Growing up, a burger was a plain old burger at my house - usually topped with American cheese and a little mustard and ketchup. I don't recall my mom ever adding anything to the meat before grilling up the patties on the 4th of July. Boy were we missing out! Every time I turn around, I seem to find another great twist on the turkey burger. I served these with sweet potato fries, and the meal was a hit at my house.<br /><br />I hope your summer is treating you well!<br />Allison Y.<br /><br /><span style="font-weight: bold;">Grilled Turkey Burgers</span><br />Adapted from Cheese-Burger.net<br /><br />Ingredients:<br />1 (1.25 oz.) package Jennie-O Ground Turkey<br />1/2 small onion, minced<br />2 Tablespoons chopped fresh parsley<br />2 Tablespoons chopped fresh basil<br />1 Tablespoon Dijon mustard<br />1 Tablespoon mayo - <span style="font-style: italic;">I used the light version.</span><br />1 Tablespoon Worcestershire sauce<br />1 Tablespoon hot sauce<br />1/2 teaspoon pepper<br />salt, to taste<br /><br /><span style="font-style: italic;">Don't forget to buy:<span style="font-style: italic;"><span style="font-style: italic;"><br /></span></span>cheese slices</span><br /><span style="font-style: italic;">hamburger buns</span><br /><span style="font-style: italic;">avacado<br />tomato slices<br /></span><br />Directions:<br />Combine ground turkey with the onion, parsley, basil, mayonnaise, mustard, Worcestershire sauce, hot sauce, salt and pepper in a large bowl. Mix well but do not over mix or your patties will get messy.<br /><br />Use the mixture to shape 4 patties that are about 1 inch thick. Grill over medium-high heat until they are cooked through, usually 6-7 minutes each side. Top with cheese slices to melt cheese before serving on burger buns. <span style="font-style: italic;"><br /><br /></span><span>I topped mine with sliced avocado and sliced Roma tomatoes</span> - although I bet many of you are <span style="font-weight: bold;">itching</span> to use your Hanover tomatoes, which would also be terrific! <span>I also like to mix together a little extra mayo and Dijon mustard to make a creamy topping to spread onto the buns.</span>Allisonhttp://www.blogger.com/profile/05628445002556271436noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-25465348152981318122011-07-26T17:19:00.000-07:002011-08-31T15:39:25.227-07:00Oven Fried Zucchini<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-DzCiau3hmY4/Ti9blNrnNxI/AAAAAAAAANg/aqadnELjuiY/s1600/IMG_1069.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="http://1.bp.blogspot.com/-DzCiau3hmY4/Ti9blNrnNxI/AAAAAAAAANg/aqadnELjuiY/s320/IMG_1069.JPG" alt="" id="BLOGGER_PHOTO_ID_5633822353749653266" border="0" /></a><span style="font-size:100%;"><span style="font-family:georgia;">One of my favorite things about the summer is collecting fresh veggies from all my friends who enjoy gardening. I am not a savvy gardener, and even if I were, the deer out where Wes and I live eat everything we try to grow! Anyway, these zucchini bites are really yummy dipped in ranch dressing. The bonus is they're oven fried, so you can indulge without the guilt.
<br />
<br /></span></span><div style="text-align: right;"><div style="text-align: center;"><span style="font-size:100%;"><span style="font-family:georgia;">Happy gardening (or shopping farmers' markets)!</span></span>
<br /></div><span style="font-size:100%;"><span style="font-family:georgia;">Allison Y.</span></span>
<br /></div><span style="font-size:100%;"><span style="font-family:georgia;">
<br />
<br />
<br /><span style="font-weight: bold;">Oven Fried Zucchini</span>
<br />Slightly Adapted from <span style="font-style: italic;">Weight Watchers Weekly
<br />
<br /></span>Ingredients:
<br />cooking spray
<br />1 tsp Italian seasoning
<br />2 1/2 flour
<br />1 tsp salt
<br />1 cup dried Italian style bread crumbs
<br />3 large egg whites
<br />2 medium zucchini
<br />2 Tablespoons Ranch dressing (I use the light version.)
<br />
<br />Preheat the oven to 425.
<br />
<br /></span></span><span style="font-size:100%;"><span style="font-family:georgia;">Cut 2 medium zucchini in half crosswise. Then cut each half into 8 pieces lengthwise. <span style="font-style: italic;">I used larger zucchini, so I cut mine one extra time to make smaller slices. </span>
<br />
<br /></span></span><span style="font-size:100%;"><span style="font-family:georgia;">Coat a baking sheet with cooking spray. In a small bowl, mix Italian seasoning, flour, and salt. Place dried bread crumbs on a large plate. In a separate bowl (use one large enough to fit your zucchini slices), whisk egg whites until they appear frothy.
<br />
<br />One at a time, dredge each zucchini piece in the flour mixture. Then dip zucchini into egg whites. Finally, dredge it in bread crumbs. When finished preparing all of your "fries," place zucchini on the baking sheet. Use the cooking spray to coat the zucs with cooking spray. Roast in the oven for 20 minutes. Turn once halfway through. Allow a few minutes to cool. Serve with Ranch dressing.
<br />
<br />Note: You may need to shorten your roasting time to get your desired crispness.
<br /></span></span>Allisonhttp://www.blogger.com/profile/05628445002556271436noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-9651460074920395922011-06-01T17:49:00.000-07:002011-08-30T18:14:38.205-07:00BBQ Chicken Rollup<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-moqFHY_PmBM/Tebd3BQT8zI/AAAAAAAAAck/WPsLgbxTDrw/s1600/_DSC0506.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img src="http://4.bp.blogspot.com/-moqFHY_PmBM/Tebd3BQT8zI/AAAAAAAAAck/WPsLgbxTDrw/s320/_DSC0506.JPG" t8="true" height="212" width="320" border="0" /></a></div><span style=";font-family:Georgia,";" >This recipe was a huge success with the boyfriend and I didn’t even feel guilty licking my plate clean. Enjoy sinning without the fear of busting out of your yellow polka dot bikini.</span>
<br />
<br /><span style=";font-family:Georgia,";" >XOXO,</span>
<br /><span style=";font-family:Georgia,";" >Esra</span>
<br />
<br />
<br />
<br /><span style=";font-family:Georgia,";font-size:large;" ><strong>BBQ Chicken Rollup</strong></span>
<br /><span style=";font-family:Georgia,";" ><em>3 Gals and a Kitchen</em></span>
<br />
<br /><span style=";font-family:Georgia,";" >11/2 lbs chicken breast</span>
<br /><span style=";font-family:Georgia,";" >1 TBSP garlic salt</span>
<br /><span style=";font-family:Georgia,";" >1 TBSP seasoned salt</span>
<br /><span style=";font-family:Georgia,";" >½ tsp cayenne</span>
<br /><span style=";font-family:Georgia,";" >2 TBSP paprika</span>
<br /><span style=";font-family:Georgia,";" >1 tsp chili powder</span>
<br /><span style=";font-family:Georgia,";" >¼ c crumbled blue cheese (low-fat)</span>
<br /><span style=";font-family:Georgia,";" >1 red pepper</span>
<br /><span style=";font-family:Georgia,";" >1 orange pepper</span>
<br />
<br /><span style=";font-family:Georgia,";" >Preheat oven to 400. Flatten chicken to ¼ inch thickness. Mix together the spices to create a barbecue rub. Coat both sides of the chicken with the rub. Evenly sprinkle blue cheese over the chicken breast. Slice red and orange peppers and place a few strips on top of the blue cheese. Roll up the chicken from the short side and tuck the ends in; secure with a toothpick. </span>
<br />
<br /><span style=";font-family:Georgia,";" >Bake in the oven until the chicken is cooked through. About 20-25 minutes.</span>
<br />
<br /><span style=";font-family:Georgia,";" >Serve with veggies, avocado, or mashed potatoes.</span>Esrahttp://www.blogger.com/profile/15478762159220435811noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-23415460661317360292011-05-26T16:29:00.000-07:002011-05-26T16:33:36.293-07:00Beef and Vegetable Medley<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tHpQiIuXQdA/Td7iLj1D9zI/AAAAAAAAAcg/8BB0rGxXMow/s1600/_DSC0595.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="208" src="http://2.bp.blogspot.com/-tHpQiIuXQdA/Td7iLj1D9zI/AAAAAAAAAcg/8BB0rGxXMow/s320/_DSC0595.JPG" t8="true" width="320" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;">The summer is upon us and that means one thing….trips to the farmers market for fresh vegetables. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">XOXO,</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Esra</span><br />
<br />
<br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Beef and Vegetable Medley</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>3 Gals and a Kitchen</em></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 lb beef tips</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 green pepper</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 medium eggplant</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 medium onion</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 c mushrooms</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 c yogurt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">salt and pepper to taste</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">crushed red pepper (optional)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat a medium non-stick skillet on medium high heat. Chop green peppers, eggplant, onion, and mushrooms and add to skillet. Cook until the onions are translucent.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Meanwhile, in a large non-stick skillet, cook beef tips on medium-high heat. Once the meat is almost done cooking add the cooked vegetables and let cook for a 2-3 minutes. Remove from heat.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Serve the meat & vegetable mixture over rice and spoon yogurt on top. I like my food with a little kick so I added crushed red pepper on top of the yogurt.</span>Esrahttp://www.blogger.com/profile/15478762159220435811noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-91234887911180181012011-02-27T15:35:00.000-08:002011-02-27T15:35:39.026-08:00Finger Lickin' Drumsticks<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-rP7dwYT0pfY/TWrffO_jsCI/AAAAAAAAAcU/EfHNo61g6hA/s1600/1.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" l6="true" src="https://lh6.googleusercontent.com/-rP7dwYT0pfY/TWrffO_jsCI/AAAAAAAAAcU/EfHNo61g6hA/s1600/1.JPG" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;">I am back! Yes, I took a couple months off to experiment with some new recipes and try creating some things that are healthy yet tasty. Here is a recipe that will meet your sweet and spicy taste buds in one meal.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">XOXO,</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Esra </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Finger Lickin’ Drumsticks</strong></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">6 medium chicken drumsticks, without skin for a low- cal recipe</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 c chicken broth</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">¼ c low sodium soy sauce</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 TBSP Sriracha hot sauce</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">¼ c balsamic vinegar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 garlic cloves</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 packets of Splenda</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tsp crushed red peppers</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 TBSP cilantro, roughly chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tsp ginger</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 small onion, diced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 zucchini, sliced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 yellow squash, sliced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ c button mushrooms</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 350.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Place all of the ingredients into a large gallon sized Ziploc bag and allow it to marinade for 30 minutes. Evenly place all of the ingredients and marinade onto a nonstick baking sheet. Allow the chicken to cook for 20 minutes, and then roll each of the pieces over and cook for another 20-25 minutes until cooked through.</span>Esrahttp://www.blogger.com/profile/15478762159220435811noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-35917621601809786382011-01-07T17:35:00.000-08:002011-01-07T17:35:00.531-08:00Mouth Watering White Sauce<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_mQq5c6wDJo8/TSe-7eiuRgI/AAAAAAAAAb4/KkrNyBQEpfQ/s1600/1.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" n4="true" src="http://3.bp.blogspot.com/_mQq5c6wDJo8/TSe-7eiuRgI/AAAAAAAAAb4/KkrNyBQEpfQ/s320/1.JPG" width="320" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;">One of my New Year’s Resolutions this year is to get creative with vegetables. This recipe incorporates a number of vegetables and even the pickiest of eaters will love this. In the words of my guy, ‘This is the best sauce you’ve made yet.’ </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">XOXO,</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Esra</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Mouth Watering White Sauce</strong></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ c mushrooms, chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ c onion, chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 c light cream</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">¼ c butter (I Can’t Believe It’s Not Butter)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 clove garlic</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4 oz gorgonzola cheese</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4 oz cream cheese</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">¼ c red pepper, chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">¼ c parsley</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 c fresh spinach</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Salt and Pepper to taste</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 lb of scallops or the meat of your choice (I used scallops since that is what I had in my fridge)</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">In a large non-stick skillet, start to sauté the mushrooms and onions. After the mushrooms and onions start to soften, add the cream and butter. Let cream and butter simmer for 5 minutes. Add garlic, gorgonzola, cream cheese, red pepper, parsley, spinach (this would be the time to add the scallops or the pre-cooked meat). Continue to simmer for 3-5 minutes until all the cheese has melted.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Serve the sauce over pasta or you can add this sauce on top of a steak. If you like the taste of onions sprinkle green onions on top of your dish before serving.</span>Esrahttp://www.blogger.com/profile/15478762159220435811noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-82422748180021411222010-12-30T20:01:00.001-08:002010-12-30T20:10:17.095-08:00Cranberry Enchantment<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_K-kvXsK99ik/TR1V-Hts23I/AAAAAAAAANQ/zMIzcrEvg-o/s1600/_DSC0708.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 213px; height: 320px;" src="http://4.bp.blogspot.com/_K-kvXsK99ik/TR1V-Hts23I/AAAAAAAAANQ/zMIzcrEvg-o/s320/_DSC0708.jpg" alt="" id="BLOGGER_PHOTO_ID_5556692040956042098" border="0" /></a>While getting ready to ring in the New Year, Allison and I developed a twist on the traditional champagne toast. For those of our fans who enjoy a sweeter variety of drinks, this beverage will surely be well received. Here's to all our friends of old and new!<br /><br />Happy New Year!<br />Esra and Allison<br /><span style="font-weight: bold;"><br />Cranberry Enchantment</span><br /><br />Ingredients:<br />1 cup chilled champagne<br />3 ounces ginger ale<br />1.5 ounces cranberry juice (1 shot)<br />1 tsp grenadine<br />splash of lime juice<br /><br />Directions:<br />In your favorite festive glass, add champagne, ginger ale, cranberry juice, grenadine, and lime juice. Stir and serve.Allisonhttp://www.blogger.com/profile/05628445002556271436noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-44192020532547101542010-12-29T15:52:00.000-08:002010-12-29T15:52:58.725-08:00Asian Turkey Meatballs<span style="font-family: Georgia, "Times New Roman", serif;"> </span><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_mQq5c6wDJo8/TRvJUAB8OJI/AAAAAAAAAb0/xdSr-cZKYnY/s1600/1.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="201" n4="true" src="http://1.bp.blogspot.com/_mQq5c6wDJo8/TRvJUAB8OJI/AAAAAAAAAb0/xdSr-cZKYnY/s320/1.JPG" width="320" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;">After enjoying the </span><a href="http://3galsandakitchen.blogspot.com/2010/06/buffalo-chicken-mac-cheese.html"><span style="font-family: Georgia, "Times New Roman", serif;">Buffalo Chicken Mac & Cheese</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> recipe that Allison posted before, I noticed that I had some leftover panko (Japanese Bread Crumbs). I was not exactly sure what to cook for dinner tonight so I decided to get creative with the leftover bread crumbs. Here is a lean recipe that everyone is sure to love.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">XOXO,</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Esra</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Asian Turkey Meatballs</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>3 Gals and a Kitchen</em></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">¼ c TBSP EVOO</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ c </span><a href="http://en.wikipedia.org/wiki/Panko"><span style="font-family: Georgia, "Times New Roman", serif;">panko</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (Japanese Bread Crumbs)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">¼ c chopped onion</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 </span><a href="http://3galsandakitchen.blogspot.com/2010/03/theres-more-to-garlic-than-fighting-off.html"><span style="font-family: Georgia, "Times New Roman", serif;">cloves garlic</span></a><span style="font-family: Georgia, "Times New Roman", serif;">, minced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 TBSP crushed red pepper</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 TBSP oregano</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 TBSP sesame seeds</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tsp ground ginger</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ tsp salt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ tsp pepper</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 lb lean ground turkey</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 TBSP soy sauce</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">In a large nonstick skillet, heat the olive oil over medium heat.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">In a medium bowl, mix together bread crumbs, onion, garlic, crushed red pepper, oregano, sesame seeds, and 1/2 teaspoon each salt and pepper. Add the turkey and soy sauce and mix until combined. Roll the meat mixture into 1½-inch balls.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add the meatballs and cook, turning occasionally, until browned, about 10-12 minutes. Lower the heat</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">to medium-low; let cook until the meatballs are cooked through, about 20 minutes.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Serve over thin pasta (i.e. </span><a href="http://en.wikipedia.org/wiki/Rice_noodles"><span style="font-family: Georgia, "Times New Roman", serif;">Asian rice noodles</span></a><span style="font-family: Georgia, "Times New Roman", serif;">). To complete your meal, add peanuts and chopped green onions on top.</span>Esrahttp://www.blogger.com/profile/15478762159220435811noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-8005686793674229542010-12-28T19:05:00.000-08:002010-12-28T19:08:15.202-08:00Peanut Butter & Jelly Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_mQq5c6wDJo8/TRqlHtlN-FI/AAAAAAAAAbw/nsAzAX4jAJg/s1600/_DSC0623.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="157" n4="true" src="http://3.bp.blogspot.com/_mQq5c6wDJo8/TRqlHtlN-FI/AAAAAAAAAbw/nsAzAX4jAJg/s320/_DSC0623.JPG" width="320" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;">'Tis the season for cookie exchanges. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">XOXO,</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Esra</span><br />
<br />
<br />
<br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Peanut Butter and Jelly Cookies</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>3 Gals and a Kitchen</em></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 c butter, softened (2 sticks)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">¾ c packed brown sugar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">¾ c sugar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 c peanut butter</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tsp vanilla</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 large eggs</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 ¼ c all-purpose flour</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tsp baking soda</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 ½ tsp baking powder </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tsp salt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 c raspberry jam</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 375.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">In a large bowl, mix together butter, brown sugar, sugar, and vanilla until it appears whipped and creamy. Slowly add the eggs and continue to mix well until blended.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">In a medium bowl, mix flour, baking soda, baking powder and salt. Slowly add the flour mixture into the sugar mixture above and mix for 2 minutes until no flour is visible. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Drop by rounded spoonfuls (about 2 TB thick) onto ungreased baking sheets.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Bake for 8-10 minutes or until golden brown. Allow cookies to cool on baking sheet for a few minutes before transferring them onto wire racks.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Once the cookies have cooled completely, spread jam onto one cookie and cover with another cookie.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">**I recommend using a low sugar jam since the cookies are already sweet.**</span>Esrahttp://www.blogger.com/profile/15478762159220435811noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-76243486330576977432010-12-24T13:36:00.000-08:002010-12-24T13:36:54.901-08:00Marbled Cheesecake Brownies<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_mQq5c6wDJo8/TRUR6UKc6nI/AAAAAAAAAbs/OixMgLlrqKE/s1600/3.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" n4="true" src="http://3.bp.blogspot.com/_mQq5c6wDJo8/TRUR6UKc6nI/AAAAAAAAAbs/OixMgLlrqKE/s1600/3.JPG" /></a></div>I am responsible for bringing dessert to Christmas dinner this year. My boyfriend’s family loves cheesecake and I love anything chocolate. I decided to try to combine both of our favorites to help make this holiday that much more joyous.<br />
<br />
Happy Holidays!<br />
Esra<br />
<br />
<strong><span style="font-size: large;">Marbled Cheesecake Brownies</span></strong><br />
<em>3 Gals and a Kitchen</em><br />
<br />
1 package brownie mix<br />
3 egg whites<br />
1 c water<br />
1 c applesauce<br />
1 package cream cheese<br />
½ c sugar<br />
1 c flour<br />
½ tsp vanilla extract<br />
<br />
<strong><span style="font-size: large;">Graham Cracker Crust</span></strong><br />
2 c graham cracker crumbs<br />
½ c melted butter<br />
<br />
Preheat oven to 350 and grease 13x9 baking pan with cooking spray. Pour the graham cracker crumbs into the baking pan and add melted butter. Mix well and press over the entire bottom of the pan. Bake in the oven for 5 minutes.<br />
<br />
Meanwhile, mix brownie mix, 2 egg whites, ½ c water, and applesauce until the mixture is smooth. Pour brownie mixture on top of the cooked graham cracker crust. Mix cream cheese, sugar, flour, ½ c water, and vanilla extract until well blended. Spoon cream cheese mixture over the brownie batter. Cut through the batter with a knife several times for a marble effect.<br />
<br />
Bake for 30-35 minutes, or until wooden toothpick inserted into the center comes out clean. Cool completely before serving.<br />
<br />
Serve with cool whip and cherries.Esrahttp://www.blogger.com/profile/15478762159220435811noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-68444096354294185662010-12-23T16:34:00.000-08:002010-12-23T16:34:57.143-08:00Triple Threat Sugar Cookies<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_mQq5c6wDJo8/TRPqgi3dOxI/AAAAAAAAAbg/k_xJtLGziEs/s1600/_DSC0622.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" n4="true" src="http://3.bp.blogspot.com/_mQq5c6wDJo8/TRPqgi3dOxI/AAAAAAAAAbg/k_xJtLGziEs/s1600/_DSC0622.JPG" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;">This is for all of our east coast fans who are about to endure quite a bit of snow. Let’s keep in the winter spirit by baking a batch of sugar cookies.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">XOXO,</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Esra </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Triple Threat Sugar Cookies</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>3 Gals and a Kitchen</em></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ c butter (1 stick)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ c white sugar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">¾ confectioners sugar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">¼ c light brown sugar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 eggs</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tsp vanilla extract</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tsp almond extract</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 ½ c all-purpose flour</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tsp baking powder</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ tsp nutmeg</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ tsp cream of tartar</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">¼ tsp cinnamon</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ tsp salt</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 350 degree.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">In a large bowl, mix together the butter and the sugars until the mixture is smooth. Beat in the eggs one at a time then stir in the vanilla and almond extract. Combine the flour, baking powder, nutmeg, cream of tartar, cinnamon and salt; stir into the creamed mixture until well blended. Cover dough and refrigerate for at least 1 hour.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Roll dough into 1 inch balls and place cookies 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until just barely golden. Allow cookies to cool for a couple minutes before moving them to the wire racks to finish cooling.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">After the cookies have cooled completely you may begin to ice and decorate the cookies as you wish.</span>Esrahttp://www.blogger.com/profile/15478762159220435811noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-64128078433628739892010-12-19T20:20:00.000-08:002010-12-19T20:20:31.503-08:00Lindsey's Poinsettia Mimosas<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://1.bp.blogspot.com/_ohwBYttAexs/TQ7S68JLwcI/AAAAAAAAAJc/DbgmiTcBwvk/s1600/img_1704.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_ohwBYttAexs/TQ7S68JLwcI/AAAAAAAAAJc/DbgmiTcBwvk/s320/img_1704.jpg" width="320" /></a> Lindsey served these Poinsettias with the Sundried Tomato and Pesto Pinwheels and our family loved them. As Mom says, she "gets an A+ on taste AND presentation!" <b>xoxo, Alison J.</b></div><div class="" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><a href="http://3.bp.blogspot.com/_ohwBYttAexs/TQ7Sy4IDvBI/AAAAAAAAAJY/L5e7TV4BGIg/s1600/img_1706.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><b>Ingredients</b></div><div class="" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">1 orange</div><div class="" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">1 jar Marachino cherries</div><div class="" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">3 cups cranberry juice, chilled</div><div class="" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">1/4 cup Triple Sec or Orange Juice (for non-alcoholic bev)</div><div class="" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">2 tablespoons Marachino cherry juice</div><div class="" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">1 bottle of champagne or sparkling cider (for non-alcoholic bev)</div><div class="" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><br />
</div><div class="" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><b>Directions</b></div><div class="" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">Use a veggie peeler to thinly peel orange. This will give you a pretty orange peel twist. We <span id="goog_1601093470"></span><span id="goog_1601093471"></span>did not have peeler, so we had to improvise and cut the orange into segments. Place the twist on the rim of your champagne flute and drop a cherry in the bottom.</div><div class="" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span id="goog_1601093439"></span><span id="goog_1601093440"></span>In glass pitcher, stir together cranberry juice, Triple Sec and Marachino cherry juice.</div><div class="" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;">Pour about 1/4 cup cranberry mixture into each glass and top off with 1/4 cup champagne, filling nearly to the top.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_ohwBYttAexs/TQ7Sy4IDvBI/AAAAAAAAAJY/L5e7TV4BGIg/s1600/img_1706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_ohwBYttAexs/TQ7Sy4IDvBI/AAAAAAAAAJY/L5e7TV4BGIg/s400/img_1706.jpg" width="300" /></a></div><div class="" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"> </div><div class="" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;">Yields: 12 to 14 (4 oz.) servings</div><div style="text-align: right;"></div>Alison J.http://www.blogger.com/profile/10879624592720236793noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-11879536774870429192010-12-19T20:18:00.000-08:002010-12-19T20:18:42.110-08:00A Christmas Appetizer!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_ohwBYttAexs/TQ7Q4JVPMNI/AAAAAAAAAJU/IR8T8tn8uXY/s1600/img_1712.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a></div><a href="http://3.bp.blogspot.com/_ohwBYttAexs/TQ7IabRvZ5I/AAAAAAAAAJQ/3OSrZQ5oxnA/s1600/img_1709.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<a href="http://3.bp.blogspot.com/_ohwBYttAexs/TQ7Q4JVPMNI/AAAAAAAAAJU/IR8T8tn8uXY/s1600/img_1712.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_ohwBYttAexs/TQ7Q4JVPMNI/AAAAAAAAAJU/IR8T8tn8uXY/s320/img_1712.jpg" width="320" /></a><span style="font-family: Georgia,"Times New Roman",serif;"> If you're looking for a festive holiday appetizer, you have to try these sundried tomato and pesto pinwheels! They're pretty perfect with a cocktail. Lindsey's recipe to follow!</span><br />
<div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><b>xoxo!</b></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><b>Alison J.</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients</b></div><div style="font-family: Georgia,"Times New Roman",serif;">1 pkg Pepperidge Farm Puff Pastry Sheets</div><div style="font-family: Georgia,"Times New Roman",serif;">1 jar of <i>Classico</i> pesto (with marinara sauces in grocery store)</div><div style="font-family: Georgia,"Times New Roman",serif;">1 8 oz. jar of sundried tomatoes - packed in oil</div><div style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon minced garlic</div><div style="font-family: Georgia,"Times New Roman",serif;">1 teaspoon of minced fresh thyme or 1/2 teaspoon dried thyme</div><div style="font-family: Georgia,"Times New Roman",serif;">1 tablespoon of balsamic vinegar</div><div style="font-family: Georgia,"Times New Roman",serif;">salt </div><div style="font-family: Georgia,"Times New Roman",serif;">pepper</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Directions</b></div><div style="font-family: Georgia,"Times New Roman",serif;">Preheat your oven to 350. Set puff pastry out on your counter to thaw while you're working on the tomatoes. Drain the oil from the jar of sundried tomatoes in a skillet over med-high heat. Chop tomatoes and set aside. Add garlic to hot oil and cook until golden brown, about 30 seconds. Stir and add thyme and let crackle in the oil for about 10 seconds. Add balsamic vinegar and a pinch of salt and pepper. Pour oil over sundried tomatoes and stir to coat.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Spray 2 cookie sheets with cooking spray, or use a Silpat - silicone baking sheet (my favorite thing in the kitchen). By this time your pastry should be malleable. Unfold into 3 sections and cut each sheet into 9 squares. Using a small knife, make an inch cut from each corner towards the center, stopping 1-inch from the center. Spoon 1 teaspoon of pesto in the center of the square. </div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><a href="http://3.bp.blogspot.com/_ohwBYttAexs/TQ7IabRvZ5I/AAAAAAAAAJQ/3OSrZQ5oxnA/s1600/img_1709.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_ohwBYttAexs/TQ7IabRvZ5I/AAAAAAAAAJQ/3OSrZQ5oxnA/s320/img_1709.jpg" width="240" /></a>To make the pinwheel, lift one half of a corner and fold it in towards the pesto. Do the same thing with <i>every other</i> point. Finally, push your finger down on all four points into the center of the square so that they won't pop up while in the oven. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Spoon about a teaspoon of the tomato mixture in the middle of your cute little pinwheel. I top off the pinwheels with a sprinkle of salt.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><span style="font-family: Georgia,"Times New Roman",serif;">Bake at 350 for approximately 20 minutes, or until golden brown. Serve warm!</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Credit goes to Michael Chiarello!</span>Alison J.http://www.blogger.com/profile/10879624592720236793noreply@blogger.com0tag:blogger.com,1999:blog-4434902941891328634.post-55496038951891823252010-12-08T18:31:00.000-08:002010-12-08T18:31:29.202-08:00Peanut Butter Banana Split Cake<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_mQq5c6wDJo8/TQA_T53st3I/AAAAAAAAAbY/MPCV5VLTvD8/s1600/1.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" n4="true" src="http://3.bp.blogspot.com/_mQq5c6wDJo8/TQA_T53st3I/AAAAAAAAAbY/MPCV5VLTvD8/s1600/1.JPG" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;">Let’s get into the holiday spirit. Here are just a few of my favorite things…</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Ho ho ho,</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Esra</span><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Peanut Butter Banana Split Cake</span></strong><br />
<em><span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">Adapted from Duncan Hines</span></em><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 pkg </span><a href="http://www.duncanhines.com/"><span style="font-family: Georgia, "Times New Roman", serif;">Duncan Hines Moist Deluxe Classic Yellow Cake Mix</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 large eggs </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 1/3 cups water </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup all-purpose flour </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/3 cup vegetable oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup creamy peanut</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 bananas</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup semi-sweet mini chocolate chips </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 c chopped walnuts</span><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">Toppings:</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 to 3 bananas </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Chocolate Syrup</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 (8 oz) container frozen non-dairy whipped topping </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup chopped walnuts </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">colored sprinkles </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Maraschino cherries with stems</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Preheat oven to 350°F. Grease and flour 13 x 9 x 2 inch pan.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Combine cake mix, eggs, water, flour, oil, and peanut butter in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed 2 minutes. Stir in bananas, chocolate chips, and walnuts. Pour into pan.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Bake at 350°F for 30 to 32 minutes, or until toothpick inserted in center comes out clean. Cool completely.</span>Esrahttp://www.blogger.com/profile/15478762159220435811noreply@blogger.com1tag:blogger.com,1999:blog-4434902941891328634.post-80844172836630597882010-11-29T17:28:00.000-08:002010-11-29T17:52:01.358-08:00Hot Chicken Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_K-kvXsK99ik/TPRXqe4M3gI/AAAAAAAAAM4/zhrY5Jsk6E4/s1600/IMG_0557.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_K-kvXsK99ik/TPRXqe4M3gI/AAAAAAAAAM4/zhrY5Jsk6E4/s320/IMG_0557.JPG" alt="" id="BLOGGER_PHOTO_ID_5545153428554833410" border="0" /></a>Buying a rotisserie chicken will save you a lot of time in the kitchen! I can normally find one for less money than it would cost to buy a pound of boneless skinless chicken breasts. Just bring it home, pick the meat off the bone, use what you need, and save the rest for sandwiches or a little snack later.<br /><div style="text-align: right;">Enjoy! ~Allison Y.<br /></div><br /><div style="text-align: center;"><span style="font-weight: bold;">Hot Chicken Salad</span><br />Adapted from <span style="font-style: italic;">Paula's Home Cooking</span><br /></div><br />Ingredients:<br />2 - 3 cups shredded chicken (<span style="font-style: italic;">see note above</span>)<br />1/2 cup slivered almonds<br />1/2 t salt<br />1/2 t pepper<br />1/2 t onion powder<br />1/8 t red pepper<br />2 Tablespoons lemon juice<br />1 cup low-fat mayonnaise<br />1 cup shredded cheddar cheese<br />2/3 cup crushed potato chips (I used <a href="http://www.bouldercanyonfoods.com/products/boulder-canyon%E2%84%A2-parmesan-garlic-potato-chips">Parmesan & Garlic Kettle Chips</a>.)<br /><br />Directions:<br />Preheat oven to 350. Spray a small baking dish with vegetable oil cooking spray. In a medium-sized bowl, combine all ingredients except potato chips (chicken, almonds, salt, pepper, onion powder, red pepper, lemon juice, mayo, and cheese). Place mixture in the baking dish. Sprinkle potato chips over the top. Bake for 20 minutes.<br /><br />I served this with white rice and green beans. It was a big hit with my hubby!Allisonhttp://www.blogger.com/profile/05628445002556271436noreply@blogger.com2