tag:blogger.com,1999:blog-89870840115337981712024-03-19T03:40:58.989-07:00Mae's KitchenSharing recipes for my friends and family around the world. Hope you enjoy my recipes. Stay creative everyday and happy cooking!Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.comBlogger46125tag:blogger.com,1999:blog-8987084011533798171.post-76325670372367410692012-02-23T20:48:00.000-08:002012-02-23T20:49:04.844-08:00Shrimp Scampi<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwpt_HRN9LeYSXt7Dl7g0jY7xjyyfNd1oeay0reSKdDrgIrTFzAtGVTcSBsc7JLyjf3ZEEej9AWs29Kr_Qw8x4QrJmfKgJNsKZz3eMAlAVQj4doprINz_9FL4ceOFu2ueFciRvprW7kA/s1600/IMG_9982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinwpt_HRN9LeYSXt7Dl7g0jY7xjyyfNd1oeay0reSKdDrgIrTFzAtGVTcSBsc7JLyjf3ZEEej9AWs29Kr_Qw8x4QrJmfKgJNsKZz3eMAlAVQj4doprINz_9FL4ceOFu2ueFciRvprW7kA/s400/IMG_9982.JPG" width="400" /></a></div>
<br />
<br />
<span style="font-size: large;"><b>Ingredients </b></span><br />
<br />
1 1/2 pound jumbo shrimp, shelled and deveined
<br />
Kosher salt and freshly ground black pepper
<br />
2 tablespoons unsalted butter
<br />
2 teaspoons minced garlic
<br />
1/4 cup dry white vermouth
<br />
1 tablespoon freshly squeezed lemon juice
<br />
2 teaspoons finely chopped flat-leaf parsley leaves
<br />
1/4 teaspoon grated lemon zest<br />
<br />
<span style="font-size: large;"><b>Directions </b></span><br />
<br />
Put the shrimp on a large pie pan or plate and
pat them completely dry with a paper towel. Arrange the shrimp so they
lay flat and are evenly spaced.
Heat a large skillet over medium heat. Season the shrimp with salt
and pepper. Add the butter to the skillet. When the foaming subsides,
raise the heat to high, and invert the plate of shrimp over the pan so
the shrimp fall into the pan all at once. Cook the shrimp, without
moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn
the shrimp over and cook for 2 minutes more. Transfer the shrimp to a
bowl.<br />
<br />
Return the skillet to the heat and pour in the vermouth and lemon
juice. Boil the liquid until slightly thickened, about 30 seconds.
Scrape up any browned bits from the bottom of the pan with a wooden
spoon. Stir the zest and parsley into the sauce. Pour the sauce over the
shrimp, season with salt and pepper to taste and toss to combine.<br />
<br />
Divide the shrimp among 4 plates or arrange on a platter and serve.<br />
<ul>
</ul>
<div class="directions" style="border-left: 1px solid rgb(204, 204, 204); width: 644px;">
<div class="directions-wrap">
<div class="instructions">
<ol>
</ol>
<br />
*Recipe from Food Network </div>
</div>
</div>Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com0tag:blogger.com,1999:blog-8987084011533798171.post-71484289290807681262012-02-20T20:59:00.003-08:002012-02-20T21:00:22.497-08:00NYC style Halal Chicken and Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HaodNOXzGvc-8Fje-KeENGSCtzktSrWUTS64UblvRoZ00lBXFt_U7qJnSLSgEaeAtQDj57SMsBULoDE81a0_H_YSwOt3mUxrmTOdHJUWNq9x7Fn5nNkzE-2jzIN5b5pTgE8owlwMfTs/s1600/IMG_9365.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2HaodNOXzGvc-8Fje-KeENGSCtzktSrWUTS64UblvRoZ00lBXFt_U7qJnSLSgEaeAtQDj57SMsBULoDE81a0_H_YSwOt3mUxrmTOdHJUWNq9x7Fn5nNkzE-2jzIN5b5pTgE8owlwMfTs/s400/IMG_9365.JPG" width="400" /></a></div>
<br />
<span class="hasCaption">Recipe from <a href="http://www.seriouseats.com/recipes/2011/12/serious-eats-halal-cart-style-chicken-and-rice-white-sauce-recipe.html" rel="nofollow nofollow" target="_blank">http://<wbr></wbr><span class="word_break"></span>www.seriouseats.com/<wbr></wbr><span class="word_break"></span>recipes/2011/12/<wbr></wbr><span class="word_break"></span>serious-eats-halal-cart-sty<wbr></wbr><span class="word_break"></span>le-chicken-and-rice-white-<wbr></wbr><span class="word_break"></span>sauce-recipe.html</a><br /> </span><br />
<span class="hasCaption"></span><br />
<br />
<span class="ingredient"><b>For the chicken:</b></span><br />
<ul>
<li><span class="ingredient">2 tablespoons lemon juice</span></li>
<li><span class="ingredient">1 tablespoon chopped fresh oregano</span></li>
<li><span class="ingredient">1/2 teaspoon ground coriander</span></li>
<li><span class="ingredient">3 garlic cloves, roughly chopped (about 1 1/2 tablespoons)</span></li>
<li><span class="ingredient">1/4 cup light olive oil</span></li>
<li><span class="ingredient">Kosher salt and freshly ground black pepper</span></li>
<li><span class="ingredient">2 pounds boneless, skinless chicken thighs, trimmed of excess fat (6 to 8 thighs)</span></li>
<li><span class="ingredient">1 tablespoon vegetable or canola oil</span> </li>
</ul>
<span class="ingredient"></span><br />
<span class="ingredient"><b>For the rice:</b></span><br />
<ul>
<li><span class="ingredient">2 tablespoons unsalted butter</span></li>
<li><span class="ingredient">1/2 teaspoon turmeric</span></li>
<li><span class="ingredient">1/4 teaspoon ground cumin</span></li>
<li><span class="ingredient">1 1/2 cups long-grain or Basmati rice</span></li>
<li><span class="ingredient">2 1/2 cups chicken broth</span></li>
<li><span class="ingredient">Kosher salt and freshly ground black pepper </span></li>
</ul>
<span class="ingredient"></span><br />
<span class="ingredient"><b>For the sauce:</b></span><br />
<ul>
<li><span class="ingredient">1/2 cup mayonnaise</span></li>
<li><span class="ingredient">1/2 cup Greek yogurt</span></li>
<li><span class="ingredient">1 tablespoon sugar</span></li>
<li><span class="ingredient">2 tablespoons white vinegar</span></li>
<li><span class="ingredient">1 teaspoon lemon juice</span></li>
<li><span class="ingredient">1/4 cup chopped fresh parsley</span></li>
<li><span class="ingredient">Kosher salt and freshly ground black pepper</span></li>
</ul>
<br />
<span class="hasCaption">
I made the recommended sauce and also made some tatziki. I cooked the
chicken twice. After doing a rough chop add the extra chicken mixture
and pan fry for a few minutes. <br /> <br /> I also added cumin to the chicken marinade. <br /> <br /> Super yummy!</span>Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com1tag:blogger.com,1999:blog-8987084011533798171.post-38717333347596439592012-02-20T20:53:00.002-08:002012-02-20T20:53:28.965-08:00Homemade Pretzels<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSAugvvkoWEkIJYjZvLfvkrXKc__i3DZYz5fzi3AWzHrARCw6vGIhMNvu9xpkyw3Fxg2WNDR9Q5FjmTjpw4FJIYxwe-vFP9mmd4fDH-z-e55yzcGn0FwvaTXrsiutAIoktdCW9_NdUd4/s1600/IMG_9683.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsSAugvvkoWEkIJYjZvLfvkrXKc__i3DZYz5fzi3AWzHrARCw6vGIhMNvu9xpkyw3Fxg2WNDR9Q5FjmTjpw4FJIYxwe-vFP9mmd4fDH-z-e55yzcGn0FwvaTXrsiutAIoktdCW9_NdUd4/s400/IMG_9683.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD6TRZ355QZzOm_LvuFBz6rirWFk_6a0phiWvbPpbM1HKBcahzwcQSMcJlmsMINHGcHNFZ3KcrWO6BRuqHRRdfZ913WQk_0LPyUzymtz5_vAU2VVnTi-f16rT-enPxhWDvHpCtcF7hHns/s1600/IMG_9686.JPG" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
<div style="text-align: left;">
<span class="hasCaption">I must say they look and taste yummy. We polished these guys in one day. :)<br /> <br /> Recipe:<br /> <br /> 2 1/4 teaspoons (1 envelope) active dry yeast<br /> 1/8 teaspoon sea salt<br /> 2 teaspoons sugar<br /> 1 cup warm water (100 to 110 degrees)<br /> 1 cup bread flour<br /> 2 cups all purpose flour<br /> 2 tablespoons butter, softened<br /> Vegetable oil, for bowl and baking sheets<br /> 1/4 cup baking soda<br /> 1 1/2 tablespoon granulated sugar<br /> 1 egg, beaten<br /> 1 teaspoon water<br /> 1 tablespoon course grain Kosher salt<br /> <br />
In a mixing bowl, whisk together yeast, salt, sugar and water in a
small bowl until sugar and salt dissolve. Leave the mixture alone until
foamy, about 5 to 10 minutes. Add butter and flour. Knead until no
longer sticky, about 5 minutes.<br /> <br /> Transfer dough onto a floured
surface. Use the same mixing bowl and coat with Olive Oil. Cover bowl
with plastic and let the dough rise in a reasonably warm place, until
doubled in size, 45 minutes to 1 hour.<br /> <br /> Turn out dough onto a
rolling surface, and cut into 12 equal pieces. Roll each into an
18-inch rope and shape into a pretzel (as dutifully described in photos
above). Place onto an oiled baking sheet, covering with plastic to keep
from drying out while you finish the rest. Let rise for 20 minutes and </span></div>
<div style="text-align: left;">
<span class="hasCaption">preheat oven to 475 degrees.</span></div>
<div style="text-align: left;">
<span class="hasCaption"><br /> </span></div>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHz1VZ0HlJsxa2MrEk2VLLLjhCw2hgpU3dPUpgSh7rY4aYQF1SvXykFcf2MfHxsbcSocgMmSqX-QuxNy0LYJ0-B8cu56oPAHH1X9jhbyycnps03uCGY2CQh-bGZYchQlNrOSb74UqIQAU/s1600/IMG_9680.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHz1VZ0HlJsxa2MrEk2VLLLjhCw2hgpU3dPUpgSh7rY4aYQF1SvXykFcf2MfHxsbcSocgMmSqX-QuxNy0LYJ0-B8cu56oPAHH1X9jhbyycnps03uCGY2CQh-bGZYchQlNrOSb74UqIQAU/s400/IMG_9680.JPG" width="400" /></a></div>
<div style="text-align: center;">
<span class="hasCaption"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXEjtKznE2w6SFtgJnWaykbd-3pfXwdBR6UT6lTZxo-UV8KgKBQP_0GPfWrM26qkCXSIYgITx4GJW9X7m9f4jmO3h-5zUMyAjNosPeaYiA1sPE8QBrAJU1Aj5hSz8F1zsmsn_HiONpp8/s1600/IMG_9681.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXEjtKznE2w6SFtgJnWaykbd-3pfXwdBR6UT6lTZxo-UV8KgKBQP_0GPfWrM26qkCXSIYgITx4GJW9X7m9f4jmO3h-5zUMyAjNosPeaYiA1sPE8QBrAJU1Aj5hSz8F1zsmsn_HiONpp8/s400/IMG_9681.JPG" width="400" /> </a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
<span class="hasCaption">Meanwhile, bring a large pot of
water to a boil and add baking soda and 1 1/2 tablespoons of sugar. Boil
pretzels in batches of 3-4 until puffed, 1 to 2 minutes per side. Drain
on a wire rack and return to the oiled baking sheet. Make an egg wash
by whisking together 1 teaspoon water and egg in a small bowl. Brush
tops of pretzels with the wash and sprinkle with kosher salt. Bake until
golden brown, about 15 minutes.</span></div>
<div style="text-align: left;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0H_CUSYu6Co6QWXrWN-mCg7adEi6ZoQxIrQIkMO9YEF3MJFatSrgMuwaaFYib-BfJdXFAB7N3I0uP-wm387UUt790StLk2RcwoSQ1jW-byBpNivwZn-qBtD6_cBmrwH-LtZbds3_fgI/s1600/IMG_9682.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf0H_CUSYu6Co6QWXrWN-mCg7adEi6ZoQxIrQIkMO9YEF3MJFatSrgMuwaaFYib-BfJdXFAB7N3I0uP-wm387UUt790StLk2RcwoSQ1jW-byBpNivwZn-qBtD6_cBmrwH-LtZbds3_fgI/s400/IMG_9682.JPG" width="400" /></a></div>
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD6TRZ355QZzOm_LvuFBz6rirWFk_6a0phiWvbPpbM1HKBcahzwcQSMcJlmsMINHGcHNFZ3KcrWO6BRuqHRRdfZ913WQk_0LPyUzymtz5_vAU2VVnTi-f16rT-enPxhWDvHpCtcF7hHns/s1600/IMG_9686.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD6TRZ355QZzOm_LvuFBz6rirWFk_6a0phiWvbPpbM1HKBcahzwcQSMcJlmsMINHGcHNFZ3KcrWO6BRuqHRRdfZ913WQk_0LPyUzymtz5_vAU2VVnTi-f16rT-enPxhWDvHpCtcF7hHns/s400/IMG_9686.JPG" width="400" /></a><span class="hasCaption"> </span></div>Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com0tag:blogger.com,1999:blog-8987084011533798171.post-90878275009548043862012-02-20T20:15:00.002-08:002012-02-20T20:15:47.462-08:00Chinese Style Steamed Tilapia Fillet<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">Chinese Style Steamed Tilapia Fillet</span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="hasCaption">1 fish fillet (I used Tilapia) <br /> 1-1/2 tbsp. of light soy sauce<br /> 1 tsp. fish sauce<br /> 1-1/2 tbsp. of rice wine (sake or mirin may be substituted)<br /> 1 tsp. of sesame seed oil<br /> 2 tbsp. of finely sliced ginger<br /> 1/2 tbsp. crushed garlic<br /> 1/2 bunch of spring onion (thinly sliced)</span></div>
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<span class="hasCaption"> </span><span class="hasCaption"> </span></div>
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<span class="hasCaption"> </span><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIBPEohqkOUycOleURXeWfEbhrU-6YBIaJdZ6svIED_ArAx1T6GR0r-d94PUrB5bswwczn7TkXVVInKrwx9KKZdmpQsUSDtsd25mCm2bs3iMEKaDp_19BPJFbRHHcsOjSa_gZs85tYDVo/s400/IMG_9702.JPG" width="400" /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaKTkopRaUUS9Cdc2d_o9i69XLH2i-R-kei_DlS4N_4U36y5s1zSERKyMWmRKLEdOEIACI43mPz-GaXpFAgkPWqvehyphenhyphenFfz6hZb6suEROn0wnBUJenXlD0G7puYeK2IgZcBOIxlXbeAjEI/s1600/IMG_9703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaKTkopRaUUS9Cdc2d_o9i69XLH2i-R-kei_DlS4N_4U36y5s1zSERKyMWmRKLEdOEIACI43mPz-GaXpFAgkPWqvehyphenhyphenFfz6hZb6suEROn0wnBUJenXlD0G7puYeK2IgZcBOIxlXbeAjEI/s400/IMG_9703.JPG" width="400" /></a></div>
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<span class="hasCaption">Mixed soy, fish sauce, rice wine, sesame seed oil and garlic. Mix and pour over fish. Top with ginger and spring onions.<br /> <br /> I used my bamboo steamer and wok. Steam for 20 minutes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5wpClGXblrQLAjnxhIEkpgYbKUAqd05cz5Axz7aciBc6eNM5hTw19t8p5D5PxuPqsN2ASxSEYur5bHaRge50xubQZ-lrc85zn8DwbQcnYqa-7b2APKs5ZoNK3_ZcAdqGZVOzkwsQWeec/s1600/IMG_9704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5wpClGXblrQLAjnxhIEkpgYbKUAqd05cz5Axz7aciBc6eNM5hTw19t8p5D5PxuPqsN2ASxSEYur5bHaRge50xubQZ-lrc85zn8DwbQcnYqa-7b2APKs5ZoNK3_ZcAdqGZVOzkwsQWeec/s400/IMG_9704.JPG" width="400" /></a></div>
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I also made some <span class="hasCaption">Steamed Bok Choy with Oyster Sauce. So easy to do. Using a wok add some sesame oil to the heated pan throw in your crushed garlic (don't burn) and add sliced bok choy stalks and add leaves last cook for 2 minutes. Add a mixture of oyster and soy sauce and cook for a minute. Transfer into a bowl and place on top of the bamboo steamer. Steam for 3 minutes on high. Serve with the steamed fish. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvcEfpyBo6nkZud96dpxNwqaik2SoWRfw9zMu-qVqlOlGUyWb8kKIIu2oevpM5IWj8_kdTRgaYSEd6JfCquWJKUVuaKz47rwpLa44udC-1pJy8aVhT0gfw6cm8FuPzdDxZOYMgVQIuAs/s1600/IMG_9705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvcEfpyBo6nkZud96dpxNwqaik2SoWRfw9zMu-qVqlOlGUyWb8kKIIu2oevpM5IWj8_kdTRgaYSEd6JfCquWJKUVuaKz47rwpLa44udC-1pJy8aVhT0gfw6cm8FuPzdDxZOYMgVQIuAs/s400/IMG_9705.JPG" width="400" /></a></div>
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<span class="hasCaption"> That's it!</span>Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com0tag:blogger.com,1999:blog-8987084011533798171.post-8578224664651297462012-02-20T19:57:00.001-08:002012-02-20T19:57:23.266-08:00Grilled Pork Tenderloin with Cuban Style Black Beans and Rice<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioSG5RwRbfYKtIMI44aw5xC83S34yb1LptQYQgVfGhqS-LtyrL9zL58X1bDPW1uYEeslt60FUdN8SM018RyYsn8ssFnVS4laT1LVXNkWpyVNc3JQdDXYMfEPsXJrL7WbPdET7I6Each64/s1600/IMG_4748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioSG5RwRbfYKtIMI44aw5xC83S34yb1LptQYQgVfGhqS-LtyrL9zL58X1bDPW1uYEeslt60FUdN8SM018RyYsn8ssFnVS4laT1LVXNkWpyVNc3JQdDXYMfEPsXJrL7WbPdET7I6Each64/s400/IMG_4748.JPG" width="400" /></a></div>
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<span class="hasCaption">Grilled Pork Tenderloin <br /> Got the marinade recipe from <a href="http://chaosinthekitchen.com/2009/08/grilled-pork-tenderloin-honey-lime-chipotle-marinade/" rel="nofollow nofollow" target="_blank"><span>http://</span><wbr></wbr><span class="word_break"></span><span>chaosinthekitchen.com/2009/</span><wbr></wbr><span class="word_break"></span><span>08/</span><wbr></wbr><span class="word_break"></span><span>grilled-pork-tenderloin-hon</span><wbr></wbr><span class="word_break"></span>ey-lime-chipotle-marinade/</a>.
I tweaked the recipe and added some Tequila and brown sugar. Instead of
pouring the reduced sauce I brushed it while grilling the tenderloin. <br /> <br /> Homemade Cuban Style Black Beans & Rice<br /> 2 Tbsp Olive oil or vegetable oil<br /> 2 C long grain white rice<br /> 1 1/2 C chicken broth<br /> <br /> 1 small can diced tomatoes (I love the flavored ones you get at the store)<br /> salt and pepper<br /> 1 can of black beans (heat according to packaging and serve over rice)<br /> <br />
Heat oil in a skillet. Add the rice. Stir frequently and slightly brown
the rice (more like, make it tan) over a medium high heat. Add the
chicken broth. Add the tomato juice. Add some salt and pepper. Stir
thoroughly. Reduce heat to simmer and cover tightly with a lid. (I
‘stir’ the mixture several times while it’s cooking by just
shaking/moving the skillet back and forth so that I don’t take the lid
off.) Simmer/cook for about 20 minutes, until the liquid has been
absorbed. Once the liquid has been absorbed, turn off the heat and leave
mixture alone with the lid on it for another 10-15 minutes or so.<br /> <br /> Salad (I always get this little side when I eat out and I think it works well with this dish)<br /> Romaine lettuce (sliced into strips)<br /> 2 teaspoons of sour cream<br /> 1 pinch of finely chopped cilantro<br /> <br />
Note: Let the marinade sit overnight. It's totally worth it. I made the
rice after the boys got up from their nap. They were busy playing
together and I sneaked out and made the rice. :) Hehehe<br /> <br /> Enjoy!</span><br />
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<span class="fcg"> </span></div>Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com0tag:blogger.com,1999:blog-8987084011533798171.post-47930200920878855322012-02-14T20:40:00.000-08:002012-02-23T20:58:45.984-08:00Cookies for Breakfast for my sweet peeps on Valentine's DayThere's nothing sweeter than waking up early morning and whipping up
some heart shaped short bread cookies for your loved ones. Boys were
busy playing in the living and these cookies didn't take a long time to
make. I think I might just do this every year. I could prepare the dough
day in advance but as usual there were too many things happening in our
little household.<br />
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<br />
Shortbread Cookies (adapted from Food Network)<br />
<br />
Ingredients:<br />
1 3/4 cup all-purpose flour<br />
1/2 tsp. baking powder<br />
1/2 tsp. fine salt<br />
3/4 cup unsalted butter (1 1/2 sticks), softened<br />
2/3 cup sugar<br />
1 large egg<br />
1/2 tsp. vanilla <br />
1/3 cup strawberry jam (no seeds)<br />
<br />
Directions:<br />
<ol>
<li>Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats.</li>
<li>Whisk the flour, baking powder and salt together in a bowl.</li>
<li>In another bowl, whip the butter and the sugar until fluffy, about
5 minutes. Beat in egg and vanilla until just combined. Slowly beat in
dry ingredients in 2 additions, mixing just until incorporated.</li>
<li>Divide dough in 6 parts and roll out and use a heart shaped cookie
cutter. Flip and coat with sugar crystal and place on the mat with the
sugar facing up.</li>
<li>Bake for 12 minutes.</li>
<li>Store cookies in a tightly sealed container for up to 5 days.<br />
</li>
</ol>
<br />
<br />
Huge hit from the boys. <br />
<br />
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<br />
It feels like Christmas around here but it's only Valentine's and we get to enjoy some sugar cookies for breakfast. Yummy! <br />
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He's never done this before. He actually smiled for me. <br />
<br />
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<br />
Ryan loved it too! <br />
<br />
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<br />
Pink fingers from the sugar crystals. <br />
<br />
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<br />
We also made some Strawberry Thumbprint cookies for Dada. I just used the extra dough<br />
<br />
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<br />
Dada's card from the boys. :) <br />
<br />
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<br />
I made a cake from scratch. Never done this before. I might just bake our cakes from now on. It was pretty good. <br />
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<br />Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com1tag:blogger.com,1999:blog-8987084011533798171.post-72894483301812938522011-12-18T21:04:00.000-08:002012-02-20T21:08:47.455-08:00Yellowtail Tuna with Crispy Wonton Wrapper<span class="hasCaption">My
contribution for my neighborhood Christmas party. Seared Yellowtail
Tuna served with crispy wonton wrapper, layered with avocado, mango,
cucumber, sprouts and Wasabi cream for garnish. Mark and I sampled a few
pieces.</span><br />
<br />
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<span class="hasCaption">Sear seasoned tuna 2 to 3 minutes per side. I seasoned it with salt, pepper, garlic powder and ginger powder and some black and white sesame seeds. Slice thinly and served on top of crispy wonton wrapper with the layered salad. It's so easy and fast. :) </span><br />
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<span class="fcg"> </span></div>Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com0tag:blogger.com,1999:blog-8987084011533798171.post-77487875782861073822011-08-29T18:10:00.001-07:002011-08-29T18:12:47.627-07:00Homemade Chicken Tikka with Curry Cauliflower and paired with Naan
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTbsxxpzBikcg3oACBcbX0l-SRO_QKZaIM4J4a0Su_6En_LBAZ6q_eAZEVOzo1IPlcViQo9uGQMv1wWTLV9yJzFy7gcLL-W8J1kJwo3ZkTQ1YBlTTszXkhnrp30tewMOSYJb8iUSiG08/s1600/IMG_6178.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggTbsxxpzBikcg3oACBcbX0l-SRO_QKZaIM4J4a0Su_6En_LBAZ6q_eAZEVOzo1IPlcViQo9uGQMv1wWTLV9yJzFy7gcLL-W8J1kJwo3ZkTQ1YBlTTszXkhnrp30tewMOSYJb8iUSiG08/s400/IMG_6178.JPG" alt="" id="BLOGGER_PHOTO_ID_5646450690360375186" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7oS-hJQ1VocYyVbXSyWPY6zcupxwkMJitM6NnE56gm8sbQBZGOzqDEPLQc1JIsur39FM9ft7A1sDnLy7DCJob-DfygKnGytnShXwY8SG7ZmhLCBJl_OSmTznCZTTZ0LLhnsy4eKnvpwc/s1600/IMG_6180.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7oS-hJQ1VocYyVbXSyWPY6zcupxwkMJitM6NnE56gm8sbQBZGOzqDEPLQc1JIsur39FM9ft7A1sDnLy7DCJob-DfygKnGytnShXwY8SG7ZmhLCBJl_OSmTznCZTTZ0LLhnsy4eKnvpwc/s400/IMG_6180.JPG" alt="" id="BLOGGER_PHOTO_ID_5646450695270188178" border="0" /></a>
<br />My friend <a href="https://www.facebook.com/profile.php?id=100000965175964" title="To tag someone, type @ and then the friend's name">Tina Gupta</a> got me a goodie bag full of Indian spice mix. I am not familiar with any of it...so I kept it inside my pantry for a whole year. A few weeks ago I was actually brave enough to try this amazing dish. Eating out with toddlers aren't easy so I ventured into making my own Indian spread at home.
<br />
<br />I depended entirely to Shan Chicken Tikka Masala (I used the entire box). I followed the recipe on the back and used everything but the yogurt. I didn't have any greek yogurt so I improvised and made it with heavy cream. I also added fresh lime juice.
<br />
<br />I used 3 chicken breast with bone and skin. Gave the chicken a few slits and massaged the curry mixture and keep inside the fridge covered for 4 hours.
<br />
<br />Grill chicken bone side down. While waiting for your chicken. Prepare the curry cauliflower.
<br />
<br />Clean and rinse cauliflower. Dice tomatoes and onions. Saute onions and tomatoes. Add 1 tsp of Chan Veggie curry mix. Add cauliflower and cook until tender. Add 1/2 cup heavy cream and simmer for 3 minutes.
<br />
<br />Serve with Naan or basmati rice.
<br />
<br />That's it! I can't believe I never tried the Shan mixes before. I am so happy she introduced me to this incredible recipe. Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com0tag:blogger.com,1999:blog-8987084011533798171.post-48154958293875688702011-08-29T17:51:00.000-07:002011-08-29T17:54:03.941-07:00Twice Baked Chicken with Creamy Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ0qFBRpPKQFXnos2ZlgRJahlM5TypmVvmF5VMpnqi7_5K8ojbcjeccAWiXMjuLxRkVNYi2NFVqZFdKd2O2lgb72OKU2MMKaSTqI6zA917il3ENjXU6kTuvRyT-vMjlr4iDzPFntPdcpM/s1600/IMG_6482.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ0qFBRpPKQFXnos2ZlgRJahlM5TypmVvmF5VMpnqi7_5K8ojbcjeccAWiXMjuLxRkVNYi2NFVqZFdKd2O2lgb72OKU2MMKaSTqI6zA917il3ENjXU6kTuvRyT-vMjlr4iDzPFntPdcpM/s400/IMG_6482.JPG" alt="" id="BLOGGER_PHOTO_ID_5646445741725805794" border="0" /></a>
<br />Chicken Preparation:
<br />
<br />Place 3 chicken breast with bone and skin on a baking sheet and season with red cloud peak. Add some salt and pepper. Squeeze one lemon and drizzle with olive oil. Bake at 350 deg. for one hour.
<br />
<br />Red Cloud Peak from - <a href="http://www.savoryspiceshop.com/aboutus/raleigh.html" rel="nofollow" target="_blank"><span>http://www.savoryspiceshop</span><wbr><span class="word_break"></span>.com/aboutus/raleigh.html</a>. A local spice shop on Falls of Neuse.
<br />
<br />Red Cloud Peak Seasoning
<br />Ingredients: Salt, hot chili powder, garlic, black pepper, Spanish and Hungarian paprika, onion, cayenne, Mexican oregano, thyme and green onion (Wow! That's crazy huh but this bottle was worth it)
<br />
<br />After baking for an hour. Remove chicken from the baking pan and save the pan drippings.
<br />
<br />Creamy Sauce Preparation:
<br />
<br />In a big skillet (oven proof) add the pan drippings from the roasted chicken. Add thinly sliced onions and caramelize. Add a little salt and pepper. Stir in 1 can of cream of chicken, 1 can of cream of mushroom and 1 - 1/4 cup chicken stock. Whisk until mixture is well combined. Add chicken and coat with sauce. Place the entire oven proof pan in the oven for 1 hour for 300 deg.
<br />
<br />You can serve this dish over steamed rice and veggies. You can also make some garlic mashed potatoes too!
<br />
<br />This dish is super tender and easy.
<br />
<br />Enjoy!Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com0tag:blogger.com,1999:blog-8987084011533798171.post-77323989388055509672011-08-10T19:55:00.000-07:002011-08-10T19:57:43.449-07:00The Best Chewy Chocolate Chip Oatmeal CookiesI have been organizing play dates recently for my boys. When we're not exploring outside the house we like to have some of our new friends over. The moms have been so generous sharing their baked goodies every time I host. Now, I'm changing it...I want to give them a great time and a little treat to enjoy when they get home.
<br />
<br />I made the best and the most amazing Chewy Chocolate Chip Oatmeal Cookies. Got the recipe from <a href="http://allrecipes.com/Recipe/chewy-chocolate-chip-oatmeal-cookies/detail.aspx">allrecipes.com</a>
<br />
<br />Ingredients:
<br /><ul><li class="plaincharacterwrap ingredient"> 1 cup butter, softened</li><li class="plaincharacterwrap ingredient"> 1 cup packed light brown sugar</li><li class="plaincharacterwrap ingredient"> 1/2 cup white sugar</li><li class="plaincharacterwrap ingredient"> 2 eggs</li><li class="plaincharacterwrap ingredient"> 2 teaspoons vanilla extract</li><li class="plaincharacterwrap ingredient"> 1 1/4 cups all-purpose flour</li><li class="plaincharacterwrap ingredient"> 1/2 teaspoon baking soda</li><li class="plaincharacterwrap ingredient"> 1 teaspoon salt</li><li class="plaincharacterwrap ingredient"> 3 cups quick-cooking oats</li><li class="plaincharacterwrap ingredient"> 1 cup chopped walnuts</li><li class="plaincharacterwrap ingredient"> 1 cup semisweet chocolate chips</li></ul> <div style="border-top: 1px dotted rgb(204, 204, 204); width: 300px; margin-top: 20px;"> </div> <div class="directions" style="margin-top: 10px;"> <h3> Directions</h3> <ol><li><span class="plaincharacterwrap break"> Preheat the oven to 325 degrees F (165 degrees C). </span></li><li><span class="plaincharacterwrap break"> In a large bowl, cream together the butter, brown sugar, </span><span class="plaincharacterwrap break">and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. </span></li><li><span class="plaincharacterwrap break"> Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. </span></li></ol>
<br />This recipe got a bunch of mixed reviews. I like it just the way this lady made it. I don't like too much flour. Instead of adding too much this recipe contains for oats. It's better for you I think.
<br />
<br />I packaged these lovely beauties in my tiny tin can lunch boxes. I am enjoying the company of my new mommy friends and their babies. This is my simple way of saying "Thank You".
<br />
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTPEX-qACaBuiwCrb_CmlwDdPhzmEhTZMt3kUUsCO58XGjjXKQAjGhL4PFgVNXnGgsHI8qT2voz15-hUsTjJPlsdtHnn6ApgTV1x-hheeQaDb92lOD0NplV7wL4zTvxv5yUvyB9x1R1pK/s1600/IMG_6159.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTPEX-qACaBuiwCrb_CmlwDdPhzmEhTZMt3kUUsCO58XGjjXKQAjGhL4PFgVNXnGgsHI8qT2voz15-hUsTjJPlsdtHnn6ApgTV1x-hheeQaDb92lOD0NplV7wL4zTvxv5yUvyB9x1R1pK/s400/IMG_6159.JPG" alt="" id="BLOGGER_PHOTO_ID_5639426837292585218" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZcEUR8xUoyr_9O1Ej1ssS0PowelHTY4WRAeHA70LgLTa5q6X1TaDgFs8YtTDRuUl3PfwNUK7dGFYeSBViVTOhR8GrYNPYUwpfbWXO32ZfjzaxP7XfXTuGMV-d6rniSB1OJagyU5eUw3p1/s1600/IMG_6163.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZcEUR8xUoyr_9O1Ej1ssS0PowelHTY4WRAeHA70LgLTa5q6X1TaDgFs8YtTDRuUl3PfwNUK7dGFYeSBViVTOhR8GrYNPYUwpfbWXO32ZfjzaxP7XfXTuGMV-d6rniSB1OJagyU5eUw3p1/s400/IMG_6163.JPG" alt="" id="BLOGGER_PHOTO_ID_5639426841211031874" border="0" /></a> </div>Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com0tag:blogger.com,1999:blog-8987084011533798171.post-22036547147183256852011-06-09T18:50:00.001-07:002011-06-09T18:56:15.872-07:00Corn, Avocado, and Tomato Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITghMloX8t75TiOeFmOqi0x6CGQI1Tvf80pHA6oLDB8Mx6m5hJB7IUXxYbm59nh7eXsb52UFVX9gm-ndRc7B9pPQlQ6WGPYJGq7ctDzqFsFKumb40W3NWgBGEcc4LDv7823EDkF9Soyc/s1600/IMG_5451.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgITghMloX8t75TiOeFmOqi0x6CGQI1Tvf80pHA6oLDB8Mx6m5hJB7IUXxYbm59nh7eXsb52UFVX9gm-ndRc7B9pPQlQ6WGPYJGq7ctDzqFsFKumb40W3NWgBGEcc4LDv7823EDkF9Soyc/s400/IMG_5451.JPG" alt="" id="BLOGGER_PHOTO_ID_5616403081385605106" border="0" /></a><br /><span class="fbPhotoCaptionText">Ingredients<br /><br /> * 2 1/2 cups cooked corn, fresh or frozen<br /> * 1 avocado, cut into 1/2-inch cubes<br /> * 1 pint cherry tomatoes, halved<br /> * 1/2 cup finely diced red onion or spring onion<br /> * 1/2 cup sweet peppers (I used red and orange)<br /><br />Dressing:<br /><br /> * 2 tablespoons olive oil<br /> * 1/2 teaspoon grated lime zest<br /> * 1 tablespoon fresh lime juice<br /> * 1/4 cup chopped cilantro<br /> * 1/4 teaspoon salt<br /> * 1/4 teaspoon pepper<br /><br />Directions<br /><br />Combine the corn, avocado, tomatoes and onion in a large glass bowl. Mix together the dressing ingredients in another bowl, pour over the salad, and gently toss to mix.<br /><br />For this recipe I actually grilled my corn. I love the flavor it goes so well with the grilled pork tenderloin. When you're grilling corn it's nice to set your heat on low and cook for 30 minutes. Let the corn cool and then remove kernels.<br /><br />Happy Grilling!</span>Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com0tag:blogger.com,1999:blog-8987084011533798171.post-346897692351528012011-06-04T19:43:00.000-07:002011-06-09T19:43:33.479-07:00Ryan & Will's 1st Birthday PartyI was inspired by all the handmade parties I've seen online and wanted to give myself a similar challenge. Planning for this party began five months in advance. I wanted it to be super special for my twin boys and husband. All three of them share the same birthday. How amazing is that!<br /><br />The trick of course was finding the time to finish all the different elements I wanted. Between all of my normal mommy duties, household chores, errands and freelance gigs, I was able to sneak some time to research, learn a few DIY birthday projects, design and create my very own handmade birthday party.<br /><br />The aqua and blue circus theme was inspired by a paper carousel from Meri Meri given to my boys. I loved the elephant especially, so that became the centerpiece of my design.<br /><br />After creating the party invitation, everything began to fall into place. I sewed a simple elephant themed fabric pennant and a crochet banner. I repurposed my old baby food jars into these pretty little containers for Jelly Beans. I whipped up some homemade caramel popcorn as another party favor, we added a jar full of animal crackers and goldfish to our dessert table. I made birthday shirts, pj's and bibs for the boys. I also created three giant smash cakes. The party hats were handmade too!<br /><br />As an added touch - my husband hired his co-worker to play 'Happy Birthday' and some other songs on his bagpipes. It was an ode to the boys half-Scottish heritage and filled the neighborhood with some pretty cool tunes.<br /><br />Happy 1st Birthday to the sweetest little boys in the whole world and my loving husband. Thank you for putting up with me when I am in my crazy creative moods. I love you and am looking forward for many more years of celebration.<br /><br />XOXOXO<span class="fbPhotoCaptionText"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZiaATnJvbPnIE71bA_qwprxdh8BtzRX3M_s448pzRPpZwwRqq9SOVglwSd-onlI0TY9tik0tCpfrk0ogKIPdT5hxBeBBdx7m3PtasGSGaAiTaMFG0Edaf6clQE-4G_dvhhJcBqReqrgLS/s1600/1st+Birthday+Party.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZiaATnJvbPnIE71bA_qwprxdh8BtzRX3M_s448pzRPpZwwRqq9SOVglwSd-onlI0TY9tik0tCpfrk0ogKIPdT5hxBeBBdx7m3PtasGSGaAiTaMFG0Edaf6clQE-4G_dvhhJcBqReqrgLS/s400/1st+Birthday+Party.jpg" alt="" id="BLOGGER_PHOTO_ID_5614927441762944434" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjziduBC05R7NVyOQOVVVOPVD2Ybm5qEjvxqLtYd6qTFid55jyVBV3OrwQ4T_-cITpOytbVXa1-p1m4VF4W_pzuLsGHN7FXJ6ZCDg9rB7A2KHvXcrXWl_EIGmchyphenhyphenN8NDKWNwD3DfV8n_Tvq/s1600/1st+Birthday+Party2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjziduBC05R7NVyOQOVVVOPVD2Ybm5qEjvxqLtYd6qTFid55jyVBV3OrwQ4T_-cITpOytbVXa1-p1m4VF4W_pzuLsGHN7FXJ6ZCDg9rB7A2KHvXcrXWl_EIGmchyphenhyphenN8NDKWNwD3DfV8n_Tvq/s400/1st+Birthday+Party2.jpg" alt="" id="BLOGGER_PHOTO_ID_5614927451062204770" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHxvw8b0Nrs9yGXyzHO3YTtkaF6vZNOOWvL_-tOodp9rGnHM-6H6V8asEfP0EH_o7DFAc87qED1vBJd6jT1Inwn6WpSMo6toYd1cXdaPYPFC8hw2EjuXmuAITLdgBegtDnf1nlRqnRzMo/s1600/1st+Birthday+Party3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKHxvw8b0Nrs9yGXyzHO3YTtkaF6vZNOOWvL_-tOodp9rGnHM-6H6V8asEfP0EH_o7DFAc87qED1vBJd6jT1Inwn6WpSMo6toYd1cXdaPYPFC8hw2EjuXmuAITLdgBegtDnf1nlRqnRzMo/s400/1st+Birthday+Party3.jpg" alt="" id="BLOGGER_PHOTO_ID_5614927460025582386" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUi2AYBEszS9ILeE3uX7yziElX8wwr3j0MwOk5mzKekWW9sBng8ifS5FttoBxLhx7J4mcbo69Phlhf0UiqKN52bZU_oROTPV-3J5yumQFf3DMnyFA_mYtVMYmX0fNtuwgJEbc83BbMNiwJ/s1600/1st+Birthday+Party4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUi2AYBEszS9ILeE3uX7yziElX8wwr3j0MwOk5mzKekWW9sBng8ifS5FttoBxLhx7J4mcbo69Phlhf0UiqKN52bZU_oROTPV-3J5yumQFf3DMnyFA_mYtVMYmX0fNtuwgJEbc83BbMNiwJ/s400/1st+Birthday+Party4.jpg" alt="" id="BLOGGER_PHOTO_ID_5614962228126386226" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwyX8TURRwPBeax2WVS8q6QZw6a5jdGKHrbzRRhugxTPWMKKZqS79uC9pgk7pZ_513k9AsiOsM51XOjmkAZbQGSs2RGHjEnundbAoEyHXA0Sw-PqRMkI0CxhJXjDADdHmljwLM0rhwD3MO/s1600/1st+Birthday+Party5.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwyX8TURRwPBeax2WVS8q6QZw6a5jdGKHrbzRRhugxTPWMKKZqS79uC9pgk7pZ_513k9AsiOsM51XOjmkAZbQGSs2RGHjEnundbAoEyHXA0Sw-PqRMkI0CxhJXjDADdHmljwLM0rhwD3MO/s400/1st+Birthday+Party5.jpg" alt="" id="BLOGGER_PHOTO_ID_5614927473840994258" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYRCqncpyLJqKS4mmcbJciwbbKZtrZwIqyaX8COrXbTN_Q0uVOhJTT-lyVwI5Lk2YOk4RucIKsif_y0oZTM7aa71K-qgJ4gP7m0shmp4mRZjN5UZse54AiA50hYUnKsv1MZ4J6l7lenvrH/s1600/1st+Birthday+Party6.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYRCqncpyLJqKS4mmcbJciwbbKZtrZwIqyaX8COrXbTN_Q0uVOhJTT-lyVwI5Lk2YOk4RucIKsif_y0oZTM7aa71K-qgJ4gP7m0shmp4mRZjN5UZse54AiA50hYUnKsv1MZ4J6l7lenvrH/s400/1st+Birthday+Party6.jpg" alt="" id="BLOGGER_PHOTO_ID_5614963625948509202" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbDM4jDDW4dP2i6icJfy8LQq041ISqEd3XV7P2jUlqJQNU_URZu3b2I4JG2brVkFMr5IkP-D_fQEDRW-n3YFrax3ab9BpA80YEsZ0TEyOmn4QNTa4fOD4zMDthdRt4KrhSzVhnETVILfj/s1600/1st+Birthday+Party7.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLbDM4jDDW4dP2i6icJfy8LQq041ISqEd3XV7P2jUlqJQNU_URZu3b2I4JG2brVkFMr5IkP-D_fQEDRW-n3YFrax3ab9BpA80YEsZ0TEyOmn4QNTa4fOD4zMDthdRt4KrhSzVhnETVILfj/s400/1st+Birthday+Party7.jpg" alt="" id="BLOGGER_PHOTO_ID_5614963637781445778" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3YEkZuRUkMVCww7VEvCNOcsZ-zfQFI2pzRPgQUV0VldAcZ2FTUnXDgjmMzGtNAdcNXfiPAU1SmIf19j7LNW5zXp0dt_xgn1OPB3CrUmLUSdUrAW_G7HgCzwJWz2NjZIimXZ94tYslh1d/s1600/1st+Birthday+Party8.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB3YEkZuRUkMVCww7VEvCNOcsZ-zfQFI2pzRPgQUV0VldAcZ2FTUnXDgjmMzGtNAdcNXfiPAU1SmIf19j7LNW5zXp0dt_xgn1OPB3CrUmLUSdUrAW_G7HgCzwJWz2NjZIimXZ94tYslh1d/s400/1st+Birthday+Party8.jpg" alt="" id="BLOGGER_PHOTO_ID_5614963641619517154" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI8tWih6sd3-jntVLD58hLz3WkP0hn0v3SW_dWQyGZRkOm5e09zpU5owZwWUl4FhVEh_WwwBmovVQvtb1c_q_6fLuJCTEH2Cmaic1RAaCLTy4d-T2zThRiyrD-ugjQWmch3iPDcqbSSwbf/s1600/1st+Birthday+Party4.jpg"><br /></a><br /><span class="fbPhotoCaptionText"><br /></span>Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com0tag:blogger.com,1999:blog-8987084011533798171.post-84683035673643379572011-06-02T19:35:00.000-07:002011-06-09T19:41:27.552-07:00Homemade Caramel Popcorn<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QZ-7ANdBnkqcmrZlHgjQJtbA47MfKsMRFHP8RjCsOiGfcyhiEPE-Vl4PU8mB0dpxVdovTQfp0Yf_lTQpbrRtQwdNUylYFtvpPR-FxHi6ePPMzVhzAa1Tk2LRGcPXMyFRSCBhP3A5B2o/s1600/IMG_5326.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3QZ-7ANdBnkqcmrZlHgjQJtbA47MfKsMRFHP8RjCsOiGfcyhiEPE-Vl4PU8mB0dpxVdovTQfp0Yf_lTQpbrRtQwdNUylYFtvpPR-FxHi6ePPMzVhzAa1Tk2LRGcPXMyFRSCBhP3A5B2o/s400/IMG_5326.JPG" alt="" id="BLOGGER_PHOTO_ID_5616415144707245458" border="0" /></a><br /><span class="fbPhotoCaptionText">This is by far the best recipe I found for a homemade caramel popcorn recipe. I made two batches for Ryan & Will's birthday party. I made them two days in advance to give me some time to work on other menus for the party. It was worth it and I placed them in these cute little bags. Sipping wine and baking popcorn on a lazy weeknight was not bad at all.<br /><br /> * 1 cup butter<br /> * 2 cups brown sugar<br /> * 1/2 cup corn syrup<br /> * 1 teaspoon salt<br /> * 1/2 teaspoon baking soda<br /> * 1 teaspoon vanilla extract<br /> * 5 quarts popped popcorn<br /><br />Directions<br /><br />1. Preheat oven to 250 degrees F (95 degrees C). Place popcorn in a very large bowl.<br /> 2. In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour in a thin stream over popcorn, stirring to coat.<br />3. Place in two large shallow baking dishes and bake in preheated oven, stirring every 15 minutes, for 1 hour. Remove from oven and let cool completely before breaking into pieces.<br /><br />Enjoy!</span>Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com1tag:blogger.com,1999:blog-8987084011533798171.post-55673779856066528312011-05-14T19:09:00.000-07:002011-06-09T19:20:50.505-07:00Oven-roasted Boston Butt<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifi5zWhUBao6QvMxzwckA7sP1XFfO910MUQ0-fR2d3_yepFdyZhvfuBPmK9oVRW4XwlHs1YoGb8897nOyXxiDO0Xs97eVHyz9QhaAOmdc2dal2KsaoFr7GMkWJPoIsxUSChFEl4GFXyt0/s1600/IMG_4812.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifi5zWhUBao6QvMxzwckA7sP1XFfO910MUQ0-fR2d3_yepFdyZhvfuBPmK9oVRW4XwlHs1YoGb8897nOyXxiDO0Xs97eVHyz9QhaAOmdc2dal2KsaoFr7GMkWJPoIsxUSChFEl4GFXyt0/s400/IMG_4812.JPG" alt="" id="BLOGGER_PHOTO_ID_5616409338803545154" border="0" /></a><br /><span class="fbPhotoCaptionText">Too beautiful to pull apart. It took 7 hours to roast but it was worth the wait. This is a perfect rainy day dish. I prepared the pork day before and then roasted it pretty much all day. It was worth it.<br /><br />Oven-roasted Boston Butt (recipe from Bobby Flay)<br />Dry Rub:<br /><br />* 3 tablespoons paprika<br />* 1 tablespoon garlic powder<br />* 1 tablespoon brown sugar<br />* 1 tablespoon dry mustard<br />* 3 tablespoons coarse salt<br />* 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt<br /><br />Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.<br /><br />Preheat the oven to 300 degrees F.<br /><br />Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.<br /><br />After baking...<br />Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl.<br /><br />Note: don't add the BBQ sauce if you are not eating everything. Package using freezer bags and save it for another day.<br /><br />Homemade Cider Vinegar Barbecue Sauce (from Bobby Flay)<br />1 1/2 cups cider vinegar<br />1 cup yellow or brown mustard<br />1/2 cup ketchup<br />1/3 cup packed brown sugar<br />2 garlic cloves, smashed<br />1 teaspoon salt<br />1 teaspoon cayenne<br />1/2 teaspoon freshly ground black pepper<br /><br />To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.<br /><br /></span><span class="fbPhotoCaptionText">I didn't like breaking the meat. It took me a while but it was so worth it. The whole Boston butt made so much pulled pork I actually froze three bags.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS39vdkaipZg2xaFhppNCJfOCYbPNGE1UuFHQwEjSPK344IbSUCAI5PjNBtnpB0XaQavSf-SEae05Co3WbjA4nm3QyHl7-x6Uf-mKebEvRzeYe49eH-H7goT9odBFSynw8dQrz8eXQ6A8/s1600/IMG_4817.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS39vdkaipZg2xaFhppNCJfOCYbPNGE1UuFHQwEjSPK344IbSUCAI5PjNBtnpB0XaQavSf-SEae05Co3WbjA4nm3QyHl7-x6Uf-mKebEvRzeYe49eH-H7goT9odBFSynw8dQrz8eXQ6A8/s400/IMG_4817.JPG" alt="" id="BLOGGER_PHOTO_ID_5616409862453403650" border="0" /></a><span class="fbPhotoCaptionText">1st bag - made some pulled pork sandwich<br />2nd bag - made some pulled pork quesadillas<br />3rd bag - still in my freeze and ready for me when I need a quick meal<br /><br /></span><span class="fbPhotoCaptionText">Oven-Roasted Pulled Pork Sandwiches</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQDqkl3dhln-B3ujcVuz0o8rDmNb2zJKNUui134R72Ym3sz79pA_vSgVvIpiq2NTnu1E_MtPQ-h2V03BWyxNDZFGRtTFBNUPoq5wuJNaVEtqVwqOcBSb1KX7KpSqSCJlxvMNY7rfUkOM/s1600/IMG_4818.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBQDqkl3dhln-B3ujcVuz0o8rDmNb2zJKNUui134R72Ym3sz79pA_vSgVvIpiq2NTnu1E_MtPQ-h2V03BWyxNDZFGRtTFBNUPoq5wuJNaVEtqVwqOcBSb1KX7KpSqSCJlxvMNY7rfUkOM/s400/IMG_4818.JPG" alt="" id="BLOGGER_PHOTO_ID_5616410307315732098" border="0" /></a>Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com22tag:blogger.com,1999:blog-8987084011533798171.post-42380512775415139902011-05-05T21:19:00.000-07:002012-02-20T21:20:54.269-08:00Cinco de Mayo Dinner for Two<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitkm3QDHyZGpQDD-oiV7iemYMgXWRyWmvADTq1nIv1J6CFoDMaPpAHp76fat7ZvwOvk07xlHQ8yrySRniYHKd9ZR9ELjtTHppKJtMePL6lslY563_Y17mNV-XFe42NgUP4g7laBY3Ekag/s1600/IMG_4937.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitkm3QDHyZGpQDD-oiV7iemYMgXWRyWmvADTq1nIv1J6CFoDMaPpAHp76fat7ZvwOvk07xlHQ8yrySRniYHKd9ZR9ELjtTHppKJtMePL6lslY563_Y17mNV-XFe42NgUP4g7laBY3Ekag/s400/IMG_4937.JPG" width="400" /></a></div>
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<span class="hasCaption"><b>Chorizo con Huevos for Mark's Cinco de Mayo dinner</b><br /> <br /> Inspired by our favorite Mexican restaurant Las Palmas. I recreated this dish and added my own style.<br /> <br /> 2 Mexican chorizos (removed from casing)<br /> 1/2 onion diced<br /> 1/2 tsp black pepper<br /> 2 eggs (beaten)<br /> <br />
Brown diced onion and add chorizo using medium heat. Cook until the
chorizo is well done and slighty crispy. Push meat to the side of the
pan and add beaten eggs. Let it sit in the heat and then stir eggs with
the meat. Remove from the pan and plate.<br /> <br /> In a flat grill pan
warm flour tortillas for a few minutes. Add warmed tortillas to your
plate and garnish with sour cream. Top with fresh cilantro.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYS5-wXdMq7O7bC_4fDVplpxuEh2T9Sgxf_jvzu4mRhQLYObWN0Mr6vDzXBnZ1QMXOEkEjC6f8EbaQPIcPjC7w2O8y8QPBLY1nHaGC8FJeTO5OV_9RbPeFGl-tAk7BoLPFwIeHNVyXA0/s1600/IMG_4941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYS5-wXdMq7O7bC_4fDVplpxuEh2T9Sgxf_jvzu4mRhQLYObWN0Mr6vDzXBnZ1QMXOEkEjC6f8EbaQPIcPjC7w2O8y8QPBLY1nHaGC8FJeTO5OV_9RbPeFGl-tAk7BoLPFwIeHNVyXA0/s400/IMG_4941.JPG" width="400" /></a></div>
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<span class="hasCaption"><b>Shrimp Chipotle Quesadilla my dinner for Cinco de Mayo</b><br /> <br /> This dish is super easy to make. I can't eat the same dish as Mark so I made my own.<br /> <br /> 10 - 15 peeled shrimp (deveined)<br /> 1/2 onion diced<br /> 1/2 teaspoon chipotle in adobo sauce <br /> 1 teaspoon Mexican seasoning (I purchased a giant container at Costco - so worth it)<br /> pinch of salt & pepper<br /> <br /> Quesadilla<br /> 2 flour tortillas<br /> 1/2 cup Mexican cheese<br /> <br /> Saute onions and add shrimp. Cook till opaque then add seasoning. <br /> <br />
In a flat grill pan spray with butter then warm on low heat. Place
flour tortillas add some shredded Mexican cheese, top with shrimp (be
generous) and top with more cheese. Top with another flour tortilla and
gently flip and cook the other side. <br /> <br /> Slice and serve with remaining shrimp. Add some sour cream topped with fresh cilantro.<br /> <br /> Enjoy!</span><br />
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<span class="fcg"> </span></div>Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com0tag:blogger.com,1999:blog-8987084011533798171.post-83538385780209942552011-05-05T19:22:00.000-07:002011-06-09T19:33:49.772-07:00Chorizo con Huevos<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoMxth9_JmrFL4x3WerfmBH2Ogl4ZxEulo4N_trKV0SHH3UbtYvbG-mqPHJsiWKn29-5GgOMR62NrX-e1wX1qGvugQCk0NlmjFzw3bWUIPNI9PNzIrXAZc2Pv8zf1oxYbj7CpnjS3bpV8/s1600/IMG_4937.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoMxth9_JmrFL4x3WerfmBH2Ogl4ZxEulo4N_trKV0SHH3UbtYvbG-mqPHJsiWKn29-5GgOMR62NrX-e1wX1qGvugQCk0NlmjFzw3bWUIPNI9PNzIrXAZc2Pv8zf1oxYbj7CpnjS3bpV8/s400/IMG_4937.JPG" alt="" id="BLOGGER_PHOTO_ID_5616411257756126402" border="0" /></a><br /><span class="fbPhotoCaptionText">Mark's Cinco de Mayo dinner<br /><br />Inspired by our favorite Mexican restaurant <a href="http://www.laspalmasrestaurantnc.com/">Las Palmas</a>. I recreated this dish and added my own style.<br /><br />2 Mexican chorizos (removed from casing)<br />1/2 onion diced<br />1/2 tsp black pepper<br />2 eggs (beaten)<br /><br />Brown diced onion and add chorizo using medium heat. Cook until the chorizo is well done and slighty crispy. Push meat to the side of the pan and add beaten eggs. Let it sit in the heat and then stir eggs with the meat. Remove from the pan and plate.<br /><br />In a flat grill pan warm flour tortillas for a few minutes. Add warmed tortillas to your plate and garnish with sour cream. Top with fresh cilantro.<br /><br />Enjoy!</span>Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com0tag:blogger.com,1999:blog-8987084011533798171.post-40905415690974285312011-05-04T19:01:00.000-07:002011-06-09T19:07:05.196-07:00Spiced Lamb & Beef Meatballs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC681BI6_TVSd4mos2mcxBlWzh2AdhcyfbGYvFiZgJjWy0q5-4KOdpDnCST3TawA22uLUTxy4rJE9QaP9UtGZndqphj-bDEAaFndw_M6Va9l8yD1MBsWBxYf9IUjVXQr7v_xIa4_ADJxw/s1600/IMG_4609.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC681BI6_TVSd4mos2mcxBlWzh2AdhcyfbGYvFiZgJjWy0q5-4KOdpDnCST3TawA22uLUTxy4rJE9QaP9UtGZndqphj-bDEAaFndw_M6Va9l8yD1MBsWBxYf9IUjVXQr7v_xIa4_ADJxw/s400/IMG_4609.JPG" alt="" id="BLOGGER_PHOTO_ID_5616406678080772322" border="0" /></a><br /><span class="fbPhotoCaptionText">These are make ahead meatballs.<br /><br />I am always on the look out for fast and quick recipes. This one got my attention for sure. I made it while Mark was out for March madness. Even though I was tired from taking care of the boys after our little bed time routine I whipped up these bad boys and stored them in my garage freezer.<br /><br />Spiced Lamb & Beef Meatballs (recipe from thekitchn.com)<br />makes 30 to 40 generously-sized meatballs<br /><br />1 1/2 pounds ground lamb<br />1 1/2 pounds lean ground beef<br />2 small onions, finely grated<br />1 3-inch piece fresh ginger root, peeld and finely grated<br />5 garlic cloves, crushed<br />3 teaspoons salt<br />1 teaspoon freshly ground black pepper<br />1 teaspoon chile powder<br />2 tablespoons garam masala<br />2 tablespoons finely chopped cilantro<br />3 tablespoons ground almonds<br />2 eggs, beaten<br />1/2 cup flour<br /><br />Mix together the beef and lamb until they are well combined. Using your hands or the paddle attachment of a stand mixer, stir in the onion, ginger, garlic, salt, pepper, chile powder, garam masala, cilantro, almonds, eggs, and flour.<br /><br />Heat the oven to 450°F. Pinch off walnut-sized pieces of the meat mixture and roll into evenly-shaped meatballs. Roast the meatballs for 20 minutes or until just barely pink in the middle.<br /><br />Eat with rice, yogurt, and a chopped cucumber salad.<br /><br />On freezing & refrigerating:<br />• Meatball mixture can be made up to 12 hours in advance and refrigerated.<br />• Meatball mixture can be frozen, uncooked, for 3 months.<br />• To freeze the cooked meatballs, place them on a large baking tray and freeze them for 2 hours or until solid. Then remove them and put them in a freezer bag. Freeze for up to 1 month. Reheat on a baking sheet in a 300°F oven until warmed through, turning the oven up to broil at the end for 5 minutes to re-crisp the edges.<br /><br /></span><span class="fbPhotoCaptionText">I made my own sauce for these meatballs. Fresh tzatziki sauce is so simple but so good.<br /><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpr8JCT0jpd5VpsbTvNY0WgpAn6B_v4HyGdDlOsf_h8ruR7K_ayfr4_pGCup_Cra2fEvcvYXmi3fvzsx8jGHZjh-aKlKMWL2HoPubQftXRIrtZaKfNVQKNCk0RBGwx9zZeiGPLd6Dpnw/s1600/IMG_4610.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhpr8JCT0jpd5VpsbTvNY0WgpAn6B_v4HyGdDlOsf_h8ruR7K_ayfr4_pGCup_Cra2fEvcvYXmi3fvzsx8jGHZjh-aKlKMWL2HoPubQftXRIrtZaKfNVQKNCk0RBGwx9zZeiGPLd6Dpnw/s400/IMG_4610.JPG" alt="" id="BLOGGER_PHOTO_ID_5616406686785246146" border="0" /></a><br /><span class="fbPhotoCaptionText">Tzatziki Sauce Recipe<br /><a href="http://www.seriouseats.com/recipes/2010/07/greek-yogurt-tzatziki-recipe.html" rel="nofollow" target="_blank"><span>http://www.seriouseats.com</span><wbr><span class="word_break"></span><span>/recipes/2010/07/greek-yog</span><wbr><span class="word_break"></span>urt-tzatziki-recipe.html</a></span>Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com0tag:blogger.com,1999:blog-8987084011533798171.post-61617286572624809152011-02-20T08:23:00.000-08:002011-08-10T20:32:48.307-07:00Homemade Pesto SauceBig tub of fresh basil (I think it was at least 4 cups)
<br />1/2 cup walnuts
<br />3 cloves of garlic
<br />1/2 tsp kosher salt
<br />1/2 tsp pepper
<br />1/2 cup olive oil
<br />2 tbs lemon juice
<br />
<br />Blend everything together and add more olive oil if it looks too pasty. I usually add freshly grated Parmesan cheese but I didn't have enough so I skipped it.
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dn0sMem-91qMpkih1s7ZVaZ-6xQmI0NpOQjMPsWR0W-cTy1as5gHsHuti-L8F0knCFYyH33fxiOvK8HwCiPdZlJMmhNOk4I_O2f1LABSHtqlP8U-sAlayTo-9hh0e0-m3uVAy0-EEd4/s1600/IMG_2233.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4dn0sMem-91qMpkih1s7ZVaZ-6xQmI0NpOQjMPsWR0W-cTy1as5gHsHuti-L8F0knCFYyH33fxiOvK8HwCiPdZlJMmhNOk4I_O2f1LABSHtqlP8U-sAlayTo-9hh0e0-m3uVAy0-EEd4/s400/IMG_2233.JPG" alt="" id="BLOGGER_PHOTO_ID_5639435296977460114" border="0" /></a><span class="fbPhotoCaptionText">Instead of pine nuts I used walnuts. I got a basket full of walnuts last year for Christmas from my co-worker. It came with this old school nut cracker and it took a while for me to fill an entire ziploc bag. Hurt my fingers but I think it's worth it. I kept the entire bag in the freezer. I opened the bag and used it today for my pesto sauce.
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<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSwVqnDKwzHoq8iR7cuy9aiHwxP-humsAQFy7cgyqWreDokFRBkPAFLC3FNxOGG-VjnzEZUd9M_R8YCyflxOuIBdlIH59o_s3SfRosjYXG6350iBH2BdlGwZTj2NlYP7hraRelo7Tc-rA/s1600/IMG_2235.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSwVqnDKwzHoq8iR7cuy9aiHwxP-humsAQFy7cgyqWreDokFRBkPAFLC3FNxOGG-VjnzEZUd9M_R8YCyflxOuIBdlIH59o_s3SfRosjYXG6350iBH2BdlGwZTj2NlYP7hraRelo7Tc-rA/s400/IMG_2235.JPG" alt="" id="BLOGGER_PHOTO_ID_5639435307192364658" border="0" /></a><span class="fbPhotoCaptionText">I made so much again I have a tiny jar for another meal.</span>
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALUaN6QMTFjz5iL29kwt0pPWgbPU4yDFWpjvmZcenDvqt32ZYYe2GABVyaeUDL783MKKZrdcl02x20YaBAWV45YfH-Vq8nxUBxgrGzYCPISJzH_xn6modAeBBnxuPkNpOzsyrORr3cnw/s1600/IMG_2237.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALUaN6QMTFjz5iL29kwt0pPWgbPU4yDFWpjvmZcenDvqt32ZYYe2GABVyaeUDL783MKKZrdcl02x20YaBAWV45YfH-Vq8nxUBxgrGzYCPISJzH_xn6modAeBBnxuPkNpOzsyrORr3cnw/s400/IMG_2237.JPG" alt="" id="BLOGGER_PHOTO_ID_5639436063354015042" border="0" /></a><span class="fbPhotoCaptionText">I cooked some Trader Joe's Spinach And Chive Linguine Pasta. Boiled it according to the instructions from the package. Drained water added 3 tablespoons of my homemade pesto sauce and 1/4 cup of Parmesan cheese. Looks perfect but this dish is not done yet.
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<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjpMY-93qUw0h-6hGQfIirTfTc9OJevgE-c8WNr1xXdXDQenbjbSSovg8oMrm8St9pJqo8Z1-hQuSP6KyXV7pFf_loag1Di1ERRGNbfd41nE8ta9LF_WZ3G1AcU8Sp4bgq2Vi_Ukrml4/s1600/IMG_2239.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjpMY-93qUw0h-6hGQfIirTfTc9OJevgE-c8WNr1xXdXDQenbjbSSovg8oMrm8St9pJqo8Z1-hQuSP6KyXV7pFf_loag1Di1ERRGNbfd41nE8ta9LF_WZ3G1AcU8Sp4bgq2Vi_Ukrml4/s400/IMG_2239.JPG" alt="" id="BLOGGER_PHOTO_ID_5639436066002401938" border="0" /></a><span class="fbPhotoCaptionText"><span style="font-weight: bold;">Pan Fried Salmon topped with fresh Pesto Sauce</span>
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<br />1 salmon fillet seasoned with kosher salt & freshly cracked pepper. Pan seared for a few minutes & added some of my homemade Pesto sauce. Nice pairing for my linguine.
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<br />Yummy dinner for a crazy mother of twins. Good night.</span>
<br />Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com0tag:blogger.com,1999:blog-8987084011533798171.post-58224698141597605562011-02-20T08:22:00.000-08:002011-08-10T20:03:39.256-07:00Chocolate Cupcakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIgcb-XMvKAcHruCC8trxUdlfmfo4p9glPv-Rx3HkcHpy7pqBOEtS2i4FGutLVpNEbi5Ji2TVnaG2oEYH6XRzUL9lvFmUnAcLOD9Hr8MJD9PWJFhiwPk-cdQwqXISm51Fe3nQTKqd37pg/s1600/IMG_0179.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIgcb-XMvKAcHruCC8trxUdlfmfo4p9glPv-Rx3HkcHpy7pqBOEtS2i4FGutLVpNEbi5Ji2TVnaG2oEYH6XRzUL9lvFmUnAcLOD9Hr8MJD9PWJFhiwPk-cdQwqXISm51Fe3nQTKqd37pg/s400/IMG_0179.JPG" alt="" id="BLOGGER_PHOTO_ID_5639428637340761506" border="0" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLLk9IUX4IUWi76yPPUm6Awp8NXUZY_ZLuU_tnk4u0LU8WaPJozyJho5fHg9AkEl0LQBJEjgerBYtoZz_8Fh8fxM3MS1VnZnTs1aqU20H_9tqWrC0oRVIk7sxYIpD3MaPuhWNghBV_zw/s1600/IMG_0177.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRLLk9IUX4IUWi76yPPUm6Awp8NXUZY_ZLuU_tnk4u0LU8WaPJozyJho5fHg9AkEl0LQBJEjgerBYtoZz_8Fh8fxM3MS1VnZnTs1aqU20H_9tqWrC0oRVIk7sxYIpD3MaPuhWNghBV_zw/s400/IMG_0177.JPG" alt="" id="BLOGGER_PHOTO_ID_5639428629494810290" border="0" /></a>
<br />Designed cupcake toppers and white frosting with pink sugar crystals. I didn't use the chocolate frosting for this recipe.
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<br />HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake (I used this recipe but for cupcakes)
<br />
<br />Ingredients:
<br />
<br />* 2 cups sugar
<br />* 1-3/4 cups all-purpose flour
<br />* 3/4 cup HERSHEY'S Cocoa
<br />* 1-1/2 teaspoons baking powder
<br />* 1-1/2 teaspoons baking soda
<br />* 1 teaspoon salt
<br />* 2 eggs
<br />* 1 cup milk
<br />* 1/2 cup vegetable oil
<br />* 2 teaspoons vanilla extract
<br />* 1 cup boiling water
<br />* "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)
<br />
<br />Directions:
<br />1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
<br />
<br />2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
<br />
<br />3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
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<br />VARIATIONS:
<br />ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
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<br />THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
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<br />BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
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<br />CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
<br />
<br />"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (I skipped this one)
<br />
<br />1/2 cup (1 stick) butter or margarine
<br />2/3 cup HERSHEY'S Cocoa
<br />3 cups powdered sugar
<br />1/3 cup milk
<br />1 teaspoon vanilla extract
<br />
<br />Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com0tag:blogger.com,1999:blog-8987084011533798171.post-57500270798734926632011-02-20T08:21:00.001-08:002011-08-10T20:06:46.025-07:00Crabs in Coconut MilkCrabs in Coconut Milk (Ginataang Alimasag)
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGLQ2uVPSa1iG0i0vkWMXw_M755zJiUHNi60WvPVQIGtaoTFfkCXuaDw-R6HSB2pqmPlfY1K0yE87ZGio9arK8W7uXVQZGjHhH4svdZUT0mgXEuDOELUHUJ-36kpho77D-3N7Oyv472E/s1600/Ginataang+Alimasag_1.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbGLQ2uVPSa1iG0i0vkWMXw_M755zJiUHNi60WvPVQIGtaoTFfkCXuaDw-R6HSB2pqmPlfY1K0yE87ZGio9arK8W7uXVQZGjHhH4svdZUT0mgXEuDOELUHUJ-36kpho77D-3N7Oyv472E/s400/Ginataang+Alimasag_1.JPG" alt="" id="BLOGGER_PHOTO_ID_5639429408591258114" border="0" /></a>Ingredients
<br />
<br /> * 4 lbs crabs
<br /> * 8 cups coconut milk
<br /> * 1/8 cup cooking oil
<br /> * 4 large cloves garlic, crushed
<br /> * 3 tbs ginger, julienned
<br /> * 3 tbs white onions, minced
<br /> * 3 pcs jalapeno pepper
<br /> * 2 tbs rock salt
<br /> * Spinach leaves (optional)
<br /> * Green Beans (optional)
<br />
<br />Directions
<br />1. Wash and clean crabs, discard carapace and claws then set aside.
<br />2. Saute garlic in oil until light brown.
<br />3. Add onions then crabs. Stir well until crabs change color.
<br />4. Add coconut milk and jalapeno pepper.
<br />5. Bring to a boil for 2 minutes.
<br />6. Simmer for 15 minutes.
<br />7. Season with salt.
<br />8. Add veggies and continue simmering for 1 minute.
<br />
<br />You can also use the same recipe for shrimp.Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com0tag:blogger.com,1999:blog-8987084011533798171.post-28646452541392559902011-02-20T08:19:00.001-08:002011-08-10T20:11:25.452-07:00BBQ Pork Tenderloin<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyofU616bSRCPd_vcSUvd5F4RBKREuUn9PjjOaWRwgzXavtd8o6xUx0Gqco_dVodWozRVWIbuZbh9ZxpzWV8eu1y20lvIUdpXGLMdm7TWuJ1SIXpZYS93HWPtH-FRJdrL8WlNQDqBFJs/s1600/IMG_0258.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvyofU616bSRCPd_vcSUvd5F4RBKREuUn9PjjOaWRwgzXavtd8o6xUx0Gqco_dVodWozRVWIbuZbh9ZxpzWV8eu1y20lvIUdpXGLMdm7TWuJ1SIXpZYS93HWPtH-FRJdrL8WlNQDqBFJs/s400/IMG_0258.JPG" alt="" id="BLOGGER_PHOTO_ID_5639430709585842114" border="0" /></a>
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYo1meCSlJ_i3c-4cfqXsVPkAoL6OBsUD0DGxuSLO5MxnpdwEEbZrb-8w9djPwQhf4w9vIKOxMOnk_wwz4trYgBZkI25u2tCBq49clJ-khdcdSurqn2Sx03o8et_DDx8vxEMMKoNaBuU/s1600/IMG_0257.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbYo1meCSlJ_i3c-4cfqXsVPkAoL6OBsUD0DGxuSLO5MxnpdwEEbZrb-8w9djPwQhf4w9vIKOxMOnk_wwz4trYgBZkI25u2tCBq49clJ-khdcdSurqn2Sx03o8et_DDx8vxEMMKoNaBuU/s400/IMG_0257.JPG" alt="" id="BLOGGER_PHOTO_ID_5639430697642850594" border="0" /></a>
<br />BBQ Marinade
<br />
<br />• 2 lbs. tenderloin
<br />• 3 tbsp. brown sugar
<br />• 2 tbsp. minced garlic
<br />• ½ cup vinegar
<br />• ½ cup soy
<br />• Ground black pepper
<br />• ½ cup 7-Up or Sprite (optional)
<br />• 3 tbp ketchup
<br />
<br />Marinade tenderloin overnight. Grill pork 15 minutes on each side. Let the meat rest for 10 minutes before slicing. Serve with Quinoa salad.Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com0tag:blogger.com,1999:blog-8987084011533798171.post-13420570713966216232011-02-20T08:18:00.000-08:002011-08-10T20:15:01.918-07:00Quinoa Salad with Pine Nuts and Cilantro<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUGSguUw5AIai4MoIvzDEqd6mtP8EhsybuF6BQr4oe3N8IUT76lfJSaQ9F6IUZGgVEf_AEhTUlOyG2JQ0Rij4svyXyDV46Jq3DFm8KrIKtUbjeQL4BATIW40HUU2LDbhoTWE02oYsMsw/s1600/IMG_0254.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjUGSguUw5AIai4MoIvzDEqd6mtP8EhsybuF6BQr4oe3N8IUT76lfJSaQ9F6IUZGgVEf_AEhTUlOyG2JQ0Rij4svyXyDV46Jq3DFm8KrIKtUbjeQL4BATIW40HUU2LDbhoTWE02oYsMsw/s400/IMG_0254.JPG" alt="" id="BLOGGER_PHOTO_ID_5639431557428197570" border="0" /></a>
<br />This is sooo yummy and healthy. I actually didn't add the pine nuts. Didn't have time to stop by Trader Joe's after all.
<br />
<br />2 cups quinoa, rinsed very well
<br />1 tsp kosher salt
<br />4 cups water
<br />2/3 cup pine nuts, toasted
<br />1 bunch cilantro, finely chopped
<br />2 stalks of celery, finely chopped
<br />1 medium tomato, finely chopped
<br />4 green onions, finely chopped
<br />1/3 cup extra virgin olive oil
<br />1/3 cup lemon juice
<br />4 cloves garlic, minced
<br />1/2 tsp kosher salt
<br />A few grinds black pepper
<br />
<br />In a medium saucepan, add water and salt. Bring to a boil over high heat. Add quinoa. Cook uncovered until most of the liquid is absorbed and the quinoa is sputtering, about 10 minutes. Turn heat to low and simmer until all liquid is evaporated, about 5 minutes. Remove from heat and scoop quinoa into a bowl. Set aside and cool.
<br />
<br />Heat a small skillet over high heat. Add pine nuts and toss lightly until toasted. Pour onto quinoa. Add chopped ingredients. Stir to combine.
<br />
<br />Combine olive oil, lemon juice, garlic, salt and pepper in a small bowl. Whisk to combine. Pour over quinoa and stir well. Serve cold or at room temperature.
<br />
<br />Yields 6 servings.Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com0tag:blogger.com,1999:blog-8987084011533798171.post-78862373547837192702011-02-20T08:01:00.001-08:002011-08-10T20:20:57.398-07:00Spaghetti with Stuffed Meatballs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiU5vPUeNE2yMUPr05zcEKoq62OOBdPSmYHuY2eEldJKcNfnbUOusfIj4QkqbldgFzqQsGXwcXJ37qDGCmC4D-KPa1JGE3E-a9l3WuRkZ49884xvOf4G0BItKe9Z51qNEWjtkSNfRAMs/s1600/IMG_0184.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWiU5vPUeNE2yMUPr05zcEKoq62OOBdPSmYHuY2eEldJKcNfnbUOusfIj4QkqbldgFzqQsGXwcXJ37qDGCmC4D-KPa1JGE3E-a9l3WuRkZ49884xvOf4G0BItKe9Z51qNEWjtkSNfRAMs/s400/IMG_0184.JPG" alt="" id="BLOGGER_PHOTO_ID_5639433065418609986" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijcNPj_RlqzouyXWZJdMiDQUy9BxYoHZ_wuzyVOhRy1rdokfpbWF-oFZJEpRh1XF8qDyfnZPV4O4FI4Ab0nEI8EnLPiFViC52tSHbv4Rv3tQUEn_QRxqRYIB7WVQl-tbnwHJDGSsKR6LQ/s1600/IMG_0185.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijcNPj_RlqzouyXWZJdMiDQUy9BxYoHZ_wuzyVOhRy1rdokfpbWF-oFZJEpRh1XF8qDyfnZPV4O4FI4Ab0nEI8EnLPiFViC52tSHbv4Rv3tQUEn_QRxqRYIB7WVQl-tbnwHJDGSsKR6LQ/s400/IMG_0185.JPG" alt="" id="BLOGGER_PHOTO_ID_5639433071310488226" border="0" /></a>Recipe from William Sonoma. This dish is perfect for Fall or Winter. This recipe makes a ton of meatballs I suggest freezing them in a separate container and then freeze the prepared sauce as well. A nice warm comforting dish for a pot luck, dinner with family and friends. Enjoy!
<br />
<br />Ingredients:
<br />
<br />* 1/3 cup milk
<br />* 1 cup fresh bread crumbs
<br />* 1 lb. ground pork
<br />* 1 lb. ground veal
<br />* 1 lb. ground beef
<br />* 1/3 cup minced fresh flat-leaf parsley, plus more
<br /> for garnish
<br />* 3 eggs, lightly beaten
<br />* 3 garlic cloves, minced
<br />* 1 3/4 tsp. kosher salt
<br />* 1/2 tsp. freshly ground pepper
<br />* 1/3 lb. mozzarella or provolone cheese, cut into
<br /> 1/2-inch cubes
<br />* Olive oil for frying
<br />* About 6 cups tomato sauce (see related recipe
<br /> at left)
<br />* 2 lb. spaghetti, cooked and drained
<br />* Grated Parmigiano-Reggiano cheese for serving
<br />
<br />Directions:
<br />In a large bowl, combine the milk and bread crumbs. Add the ground pork, veal, beef, the 1/3 cup parsley, the eggs, garlic, salt and pepper. Mix briefly with your hands. Form the mixture into 2-inch balls. Press a mozzarella cheese cube into the center of each ball, sealing it inside.
<br />
<br />In a large electric skillet set on medium-high heat, heat 1/2 inch of oil until almost smoking. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a paper towel-lined tray.
<br />
<br />Discard the oil in the pan. Pour the tomato sauce into the pan and bring to a simmer over medium-high heat. Add the meatballs, reduce the heat to medium-low, cover and simmer until cooked through, about 30 minutes. Uncover and cook for 10 minutes more.
<br />
<br />Put the pasta in a warmed large, shallow bowl. Top with the sauce and meatballs and garnish with parsley. Serve immediately and pass the Parmigiano-Reggiano cheese at the table. Serves 10 to 12.Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com1tag:blogger.com,1999:blog-8987084011533798171.post-73579933661631746012011-02-19T17:16:00.000-08:002011-02-19T18:04:54.506-08:00Baby Back Ribs with Homemade BBQ Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KZcuexVf5CXIgy_eFAVmD4j7TJ1zW_igQJWsaucvd6nEotHSBNu7bPdKDfvj-ELljUvzv20t9XSMuRiv7lMZpM3WB-bt7VooYt2pOg3DMDm1HvOuSc-Bdl6jJMrGy8KyLXKTc5SCGv4/s1600/IMG_2459.JPG"><br /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4zdmApNg6UefjuX1giPIAQO1V2zRgTSH6XNSNIbvLWNsFvMoclYT_iOIgFIscr5KkPTszzGOuIntzkayEXVJn6J1zxu92JE41a4OTrtiSdkqpic3Vzt95bFoA5l3H1HhxYlfXBpMYdQ/s1600/IMG_2458.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ4zdmApNg6UefjuX1giPIAQO1V2zRgTSH6XNSNIbvLWNsFvMoclYT_iOIgFIscr5KkPTszzGOuIntzkayEXVJn6J1zxu92JE41a4OTrtiSdkqpic3Vzt95bFoA5l3H1HhxYlfXBpMYdQ/s400/IMG_2458.JPG" alt="" id="BLOGGER_PHOTO_ID_5575575958873044322" border="0" /></a>Baking the Ribs<br />Sliced baby back ribs into small portions. Seasoned with Montreal Seasoning and wrapped individually in foil. Bake for 2 1/2 hours at 350.<br /><br />Homemade Sweet & Spicy BBQ Sauce<br /><br />Ingredients<br /><br />* 1 cup packed brown sugar<br />* 2 cups ketchup<br />* 1 cup Mr. Yoshida Gourmet sauce<br />* 1/2 cup vinegar<br />* 1/2 cup soy sauce<br />* 1/4 cup lemon juice<br />* 1 tablespoon garlic powder<br />* 1 tablespoon Dijon mustard<br />* 1 teaspoon spicy sesame oil or regular sesame oil (makes it nice and nutty) if you don't have the spicy oil use 1 tablespoon of Siracha<br />* 1 teaspoon cayenne pepper<br />* 1 teaspoon paprika<br /><br />Directions:<br /><br />In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until the flavors are blended. Remove from the heat; cool.<br /><br /><div style="text-align: center;">Let it simmer and keep stirring until the sauce thickens.<br /></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KZcuexVf5CXIgy_eFAVmD4j7TJ1zW_igQJWsaucvd6nEotHSBNu7bPdKDfvj-ELljUvzv20t9XSMuRiv7lMZpM3WB-bt7VooYt2pOg3DMDm1HvOuSc-Bdl6jJMrGy8KyLXKTc5SCGv4/s1600/IMG_2459.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KZcuexVf5CXIgy_eFAVmD4j7TJ1zW_igQJWsaucvd6nEotHSBNu7bPdKDfvj-ELljUvzv20t9XSMuRiv7lMZpM3WB-bt7VooYt2pOg3DMDm1HvOuSc-Bdl6jJMrGy8KyLXKTc5SCGv4/s400/IMG_2459.JPG" alt="" id="BLOGGER_PHOTO_ID_5575575968092524498" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMA4Yzu4WmyviPXpI8cCEomSTmfnRlX0dE7liNmMBhyphenhyphenm2F-XqJyOxOrbukQ2lJHCheV5FxOiW3qCQtbPUYhXAvWUE0c_pASmxkjUAWMYUKBR03kWS-TC8bmdpYyabc_Cqb4H2NwKWEdY/s1600/IMG_2460.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMA4Yzu4WmyviPXpI8cCEomSTmfnRlX0dE7liNmMBhyphenhyphenm2F-XqJyOxOrbukQ2lJHCheV5FxOiW3qCQtbPUYhXAvWUE0c_pASmxkjUAWMYUKBR03kWS-TC8bmdpYyabc_Cqb4H2NwKWEdY/s400/IMG_2460.JPG" alt="" id="BLOGGER_PHOTO_ID_5575577414405508098" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9L8J_YmFuGFWuZV3kVxXMP7208llO1u74VgCAVrEXmNtObOsGircy021T5mMW9FL12s5seG6yADJtxySOAeVVlYj-Pv_KLfmUljqsUPrgATneb4FNgy6QvueFIC430JvYA5lvG0tEbdE/s1600/IMG_2463.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9L8J_YmFuGFWuZV3kVxXMP7208llO1u74VgCAVrEXmNtObOsGircy021T5mMW9FL12s5seG6yADJtxySOAeVVlYj-Pv_KLfmUljqsUPrgATneb4FNgy6QvueFIC430JvYA5lvG0tEbdE/s400/IMG_2463.JPG" alt="" id="BLOGGER_PHOTO_ID_5575577418611274562" border="0" /></a>Color of your sauce gets darker too.<br /></div><br />After roasting ribs for 2 1/2 hours. Place them on a wire rack and use a cookie sheet to catch the BBQ sauce drippings. We got lazy so we broiled the ribs instead of grilling. You can wrap your cookie sheet with foil wrap for easy clean-up after baking the ribs. I forgot about it so I ended up soaking my pan overnight. Totally worth it!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCi8bQh9Krzvx7HX_HfkvDp0X_rdVpVvc00XJyLFWjRHKJCC5nyEr4UMaHSgfh9tz9ErYzbiTL76HuR61dIZJV4F95VvOabsF02cvtdUmOV_jKOO42i6422mfhSZVa6NEnfmxOH50dc8A/s1600/IMG_2461.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCi8bQh9Krzvx7HX_HfkvDp0X_rdVpVvc00XJyLFWjRHKJCC5nyEr4UMaHSgfh9tz9ErYzbiTL76HuR61dIZJV4F95VvOabsF02cvtdUmOV_jKOO42i6422mfhSZVa6NEnfmxOH50dc8A/s400/IMG_2461.JPG" alt="" id="BLOGGER_PHOTO_ID_5575584307557207634" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzvKGToDPjsgaF-bD9yXMj6neQgwa7Pflcqn0QXRU_qEqMoHDA7ulZMn1dEA8Jjqm8ueVMbEUARlzNqf_dEfej1n0LX-6cfGTgjz7jRYPkNxm6SL70ckj5pWciV8bIcc-FDPiR85IQlg/s1600/IMG_2472.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSzvKGToDPjsgaF-bD9yXMj6neQgwa7Pflcqn0QXRU_qEqMoHDA7ulZMn1dEA8Jjqm8ueVMbEUARlzNqf_dEfej1n0LX-6cfGTgjz7jRYPkNxm6SL70ckj5pWciV8bIcc-FDPiR85IQlg/s400/IMG_2472.JPG" alt="" id="BLOGGER_PHOTO_ID_5575584319866676386" border="0" /></a>We paired it with steamed broccoli. We figured we needed something green to go with our tasty food.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZqiIZpZgU5mk_IM-t6kWHia5DU1F2Nu4GvmAQMgQOeJuTqt64trdBaO446eh5ZvXcbJVh7M2wtZcwAPyunJiaIuzo6VNzGpLo39PSNSv3tre_Kht8k2cURaLyPas4XnAYEDvwlGRkO4/s1600/IMG_2482.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZqiIZpZgU5mk_IM-t6kWHia5DU1F2Nu4GvmAQMgQOeJuTqt64trdBaO446eh5ZvXcbJVh7M2wtZcwAPyunJiaIuzo6VNzGpLo39PSNSv3tre_Kht8k2cURaLyPas4XnAYEDvwlGRkO4/s400/IMG_2482.JPG" alt="" id="BLOGGER_PHOTO_ID_5575585769175830242" border="0" /></a><br /><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspHmwUh3RI2vfJBLACPv5xRhG5FTsGrgGchV_ESo5BCpcmW1Vd8re8FUQs1t6Dg4NEURh1wJJkoi9WASm7X1oP-TcKL7tw1PlxeB4wUV9_uz8LBSNnmM48dUWUURv_ig6Pzv7IG8NRJM/s1600/IMG_2476.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjspHmwUh3RI2vfJBLACPv5xRhG5FTsGrgGchV_ESo5BCpcmW1Vd8re8FUQs1t6Dg4NEURh1wJJkoi9WASm7X1oP-TcKL7tw1PlxeB4wUV9_uz8LBSNnmM48dUWUURv_ig6Pzv7IG8NRJM/s400/IMG_2476.JPG" alt="" id="BLOGGER_PHOTO_ID_5575585773397723666" border="0" /></a>Here's Mark enjoying the yummy dinner.<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinqeyj9ZXXMyKXpo1kzd2_YG8MHM5zW1nMwmtKA-hZA8O_xbdKeoCH3bzzbGvQMy2Dl3yQ3RcFH-HkErrDxeds6Hs1y0BwLckqaxjzr1sW2TNUlyc3K9J0W6dJ5hxzkeQfj60w1GJtGL4/s1600/IMG_2490.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinqeyj9ZXXMyKXpo1kzd2_YG8MHM5zW1nMwmtKA-hZA8O_xbdKeoCH3bzzbGvQMy2Dl3yQ3RcFH-HkErrDxeds6Hs1y0BwLckqaxjzr1sW2TNUlyc3K9J0W6dJ5hxzkeQfj60w1GJtGL4/s400/IMG_2490.JPG" alt="" id="BLOGGER_PHOTO_ID_5575586791512871458" border="0" /></a>Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com0tag:blogger.com,1999:blog-8987084011533798171.post-34316724402062897012011-02-18T21:26:00.000-08:002011-02-19T17:14:33.914-08:00Baked Teriyaki Salmon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaf4UxOr85Tlhnd7tqbugR3pjS-E3xnZC4KhHEO0caVskAIAdpWDQVJHQf2aXbE-eLIyRQTDxuuh3ziHGqc9M7alLnXLJ3r4jxOb8wxoVF3zAj4RUcJwFNjvgTP0pWEzM8kOXDxNALJII/s1600/IMG_2201.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaf4UxOr85Tlhnd7tqbugR3pjS-E3xnZC4KhHEO0caVskAIAdpWDQVJHQf2aXbE-eLIyRQTDxuuh3ziHGqc9M7alLnXLJ3r4jxOb8wxoVF3zAj4RUcJwFNjvgTP0pWEzM8kOXDxNALJII/s400/IMG_2201.JPG" alt="" id="BLOGGER_PHOTO_ID_5575573923001994962" border="0" /></a><br />Ingredients:<br /><br />2 slices of of salmon fillet<br />fresh cut string beans<br />1/2 cup cauliflower<br />1/2 cup broccoli<br />1/2 cup Mr. Yoshida Gourmet Sauce<br />1 cup orange juice<br />1 tsp. pepper<br /><br />Clean salmon with water and pat dry. Using a shallow baking pan and add orange juice 1 hour before baking. This process will help with the fishy taste. Don't leave it for more than an hour the acidity will cook your fish. Let it sit inside the fridge for an hour. Before baking add your Mr. Yoshida sauce and add pepper. Bake for 20 min. and broil for 5 minutes. The top will be nice and brown and sauce reduced.<br /><br />Preparing your veggies (easy way) using your microwave<br />I used a big bowl added my string beans and wet paper towel. I have a setting for cooking fresh beans on my microwave. I think it's roughly 2 minutes for a small portion. Set aside and use the same bowl for your cauliflower and broccoli. Use microwave settings again and add all the cooked veggie in the same bowl. Add light butter and season with salt & pepper.<br /><br />That's it! Quick and easy recipe. Mark doesn't like fish and he likes this one a lot.Mae Armstronghttp://www.blogger.com/profile/01814027129264702139noreply@blogger.com1