tag:blogger.com,1999:blog-41135554071916378552024-02-07T21:56:54.514-06:00Food FondnessSharing my stories, recipes, pictures, tidbits about food as well as restaurant and product reviews.ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.comBlogger132125tag:blogger.com,1999:blog-4113555407191637855.post-60998964832420298742014-10-01T11:35:00.000-05:002014-10-01T11:35:00.324-05:00Taste Test - A "Blushed" Beverage for Girl's TV NightIt's that time of year.... Season premiers of Fall TV! And hopefully cooler weather soon. Another great reason to sport your "loungewear" (as my BFF calls it). <br />
<br />
What shows do YOU watch or are looking forward to this season?<br />
<br />
I went to my BFF's house to watch a couple of fall season premiers. I don't know about you, but some movies and TV shows require a buddy. Whether it's to gossip about the drama or to just be in the same room if you're scared outta your wits. We couldn't watch scandalous, murder mystery-laden shows without alcohol to maintain our sanity. Or wait, does it add to the insanity and fun? Hmm. Either way, it was necessary. So we hit pause on the DVR and headed to the kitchen to start mixing and of course to grab a few snacks. Who really wants to deal with commercials anyway?!<br />
<br />
I started with a pint glass filled with ice for each of us. I poured vodka about half way up into each glass, then split a can of lemonade between each glass. It was a tasty adult lemonade but something was missing. After a couple of initial sips, I noticed some new water enhancers on the counter and decided it couldn't hurt to add a splash of the white cherry flavored one. Wow! It took the drink to a whole other level of deliciousness. AND it tinted the drink a girly blush pink. So there you have it. Blush. My friend mentioned she made another drink the next day and added a splash of Sprite and she enjoyed it even more than the first recipe we made. I like that idea of giving it a little fizz. Try it out and let me know what you think!<br />
<br />
The "Skinny Girl" water enhancers are pretty tasty. They're located in the grocery store with the other water enhancers and powders. We've discovered 3 flavors so far: <b>Acai Blueberry, Fuji Apple </b>and <b>White Cherry</b>. Apparently the Fuji Apple is harder to find than the others as it's not in any of the grocery stores near my friend. Either it's really popular or just not the preferred flavor in that area. My favorite is the White Cherry. <br />
<br />
<a href="http://skinnygirlcocktails.com/" target="_blank">Skinny Girl</a> has a nice variety of products such as vodka, cockatils and wine. They have some easy recipes for girly cocktails on their website. All low-calorie. Next, I'm planning to try their White Cherry Vodka.<br />
<br />
(*This post is not sponsored by Skinny Girl. All comments are my own opinions.)<br />
<br />
<b>Beverage Ingredients: </b><br />
<br />
BLUSHED<br />
- Ice<br />
<br />
- Lemonade<br />
<br />
- Vodka<br />
<br />
- Skinny Girl Water Enhancer - White Cherry (You can really add as little or much as you want. They are powerful so start with a tiny squirt and work your way up to flavor and color of your liking.)<br />
<br />
- Splash of Sprite or 7up (optional for a nice fizz, if you prefer)<br />
<br />
Cheers! <br />
<br />
I would love to hear what cocktails you've mixed up and enjoyed.<br />
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ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-75452268750358569062014-09-25T09:52:00.002-05:002014-09-25T09:52:40.327-05:00Review: Grain Restaurant Provides Local Farm-to-Table Menu <div class="MsoNormal">
Originally featured on <a href="http://www.dallasfoodnerd.com/grain-restaurant-provides-local-farm-to-table-menu/" target="_blank">Dallas Food Nerd</a>.<br />
<br />
We were invited to attend a menu tasting at <a href="http://www.grainrestaurantandbar.com/">Grain Restaurant</a> located in
Hilton Dallas Park Cities Hotel.<span style="mso-spacerun: yes;"> </span>Chef
James Music and his team at Grain have developed a farm-to-table menu
showcasing fresh produce & meats produced and provided by several local
sources.<o:p></o:p><br />
<br /></div>
<div class="MsoNormal">
Their menu is updated seasonally to reflect what is currently
available and fresh from the farm.<span style="mso-spacerun: yes;"> </span>The
next menu change is planned for mid-October to feature fall flavors and it’s
bound to impress just as this menu did. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
During our tasting, we were provided with a couple of dishes
from each of the 3 courses of the dinner menu.<span style="mso-spacerun: yes;">
</span><span style="mso-spacerun: yes;"> </span>They also serve breakfast, lunch
and brunch so you can stop by for something delicious at any mealtime. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
BEGINNINGS<o:p></o:p><br />
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Texas Watermelon
& Feta Cheese – Seedless Red & Yellow Melon, Feta, Aged Balsamic Glace,
Mache<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The colorful presentation definitely screams summer.<span style="mso-spacerun: yes;"> </span>I enjoyed the bite-sized cubes and how the
flavors & textures between the melon and cheese paired well together. The
tang of the balsamic glace tickled the taste buds.<o:p></o:p><br />
<br />
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</div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Heirloom Tomato Salad
– Proximity Farms Organic Heirlooms, Dallas Mozzarella, Basil<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I’ve never been a fan of tomatoes. <span style="mso-spacerun: yes;"> </span>Until now.<span style="mso-spacerun: yes;">
</span><span style="mso-spacerun: yes;"> </span>I’m not sure if it was the thick
tender slices of the plump produce, the local companion of melt-in-your-mouth
mozzarella or the fresh basil.<span style="mso-spacerun: yes;"> </span>But it
all worked for me. <o:p></o:p></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><br /></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Buffalo Chili –
Ground Buffalo, Caramelized Onions, Redneck Cheddar<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
A couple of tasters playfully shamed Chef Music for adding
beans to the chili AND not mentioning the taboo ingredient in the description
on the menu.<span style="mso-spacerun: yes;"> </span>He just smiled while he
continued to entertain and humor us with stories.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"><br /></span></div>
<div class="MsoNormal">
Some of us know that most Texans don’t approve of beans in
chili, let alone black beans. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>It was spicy but tasty and the buffalo meat
melted in my mouth. <span style="mso-spacerun: yes;"> </span>I enjoyed it but I’m
also not from around these parts.<span style="mso-spacerun: yes;"> </span>I
myself, add things to my chili that most likely wouldn’t be approved by others
such as cocoa powder.<span style="mso-spacerun: yes;"> </span>I say just go with
whatever works for you.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
MIDDLES<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Crab Cakes<span style="mso-spacerun: yes;"> </span>- Texas Blue Crab, Red Pepper Jam<o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><br /></b></div>
<div class="MsoNormal">
These were the most crab-filled cakes I’ve ever had.<span style="mso-spacerun: yes;"> </span>And that’s a good thing!<span style="mso-spacerun: yes;"> </span>The red pepper jam didn’t stand out to me as
much as I wanted but I enjoyed the crab cakes nonetheless. <span style="mso-spacerun: yes;"> </span>Some chefs tend to add too much breading
and/or seasoning that it overshadows the already little amount of crab it
contains.<span style="mso-spacerun: yes;"> </span>These tasty cakes were
seasoned just right in my opinion and I believe I showed my love for them by
eating several more when no one was looking.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Bacon BBQ Shrimp –
‘Po Boys’ Gulf Shrimp, House Made BBQ Sauce<o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><br /></b></div>
<div class="MsoNormal">
The BBQ sauce had a nice bite to it and the shrimp were
huge. <span style="mso-spacerun: yes;"> </span>Other than that, this dish wasn’t
anything special to me.<span style="mso-spacerun: yes;"> </span>I’ve never
thought to pair shrimp and BBQ sauce.<span style="mso-spacerun: yes;"> </span>I
joked that this could be called “Redneck Shrimp”.<span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"><br /></span></div>
<div class="MsoNormal">
Being from a huge family of Oklahoma rednecks, I’m allowed
to joke about it.<span style="mso-spacerun: yes;"> </span>They love to put
barbeque sauce on pretty much anything.<span style="mso-spacerun: yes;">
</span>I’ll have to call mom and suggest she try it but I wouldn’t be surprised
if she’s already been there, done that. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Tenderloin Tips – Ft.
worth Light, Asadero Polenta, Tobacco Fried 1015s, House Made BBQ Sauce<o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><br /></b></div>
<div class="MsoNormal">
Ok ya’ll.<span style="mso-spacerun: yes;"> </span>Seriously.
This is comfort food at its finest.<span style="mso-spacerun: yes;"> </span>A
couple of us enjoyed more than enough bites of this dish.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>The
tender beef tips and creamy polenta are a dream team for your mouth.<span style="mso-spacerun: yes;"> </span>Asadero is a rich Mexican-style melting
cheese and added a great flavor and creaminess to the polenta.<span style="mso-spacerun: yes;"> </span>The crispy 1015s (aka onions) on the top were
a tasty treat.<span style="mso-spacerun: yes;"> </span>Now I know why Chef Music
mentioned it was one of the house specialties.<span style="mso-spacerun: yes;">
</span>I get it.<o:p></o:p><br />
<br />
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<br /></div>
<div class="MsoNormal">
MAINS<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Born & Braised
Short Ribs – Tobacco Fried 1015 Hash, Farm to Table Vegetables<o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><br /></b></div>
<div class="MsoNormal">
Another comfort food dish done right.<span style="mso-spacerun: yes;"> </span>The thin, crispy hash on the bottom totally
gives this a sinful dimension of flavor.<span style="mso-spacerun: yes;">
</span>Who doesn’t love a 13-hour braised meat!<span style="mso-spacerun: yes;">
</span>And the delicious sidekick of Texas shitake mushrooms were grown on logs
in Denison, Texas.<span style="mso-spacerun: yes;"> </span>That’s ruggedly local
cool in my book!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">‘Line Caught’ Gulf
Red Fish – Creamed Corn, Lime Butter<o:p></o:p></b></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;"><br /></b></div>
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The fish dish didn’t disappoint.<span style="mso-spacerun: yes;"> </span>The thick slices were delectable and served
over a sweet thyme cream corn and topped with lime butter.<span style="mso-spacerun: yes;"> </span>The sneaky addition of the thyme in the
corn enhanced the dish. I don’t normally order fish at a restaurant but I would
definitely order this again and enjoy every last bite.<br />
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ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-24116279554937742672014-09-19T09:00:00.000-05:002014-09-19T09:00:06.237-05:00Weekly Produce Prep and Easy Veggie SaladsWe all try to eat more vegetables. But how easy has it been for you to eat them at home? For me, not so much. I realized it takes a little work to get them ready to grab on the go or when searching for a light snack. If veggies aren't easily available, I find myself leaning towards not so healthy options.<br />
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However, I'm proud to say that I haven't bought as much junk food over the past couple of years. And also I try to limit our processed foods to items such as canned beans, tomatoes, condiments and a few others. But for the most part, we eat freshly prepared meals daily. The meals I try to make consist of a protein with a fresh or frozen vegetable side or maybe just a vegetarian meal once or twice a week. <br />
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Anyway, I've been more diligent about purchasing more produce during my weekly grocery shopping. The issue I came across was that I didn't have (make) time to cut up or prep any for snacking or lunch. I decided to just pick a day to cut and portion out veggies for the week. I guess normal people would probably do all the work the day they actually buy the groceries. Meh. I'll try but grocery day is usually the day I plan to accomplish a million other things on my to do list. <br />
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I recently discovered Sprouts and how many awesome deals they have. Now I mainly get my produce there. Wednesdays are awesome because you can get last week's ad prices AND the new week ad prices. That's great to know so I can compare veggie prices and get everything in one trip.<br />
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It seriously only took me about a half hour to get everything washed, cut, portioned, packed. AND I also thought it would be a good idea to make quick lunches such as Caprese salad and pickled cucumber salad while I was at it. I feel pretty good about myself right now. Let's see if I can continue this each week.<br />
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*I had more veggies and forgot to take photos of those and the salads. Boo. I took a photo before I used some of the prepped veggies for dinner. I had cut carrots into sticks for snacking and just diced them up for a dish for dinner.<br />
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<b>CAPRESE SALAD</b><br />
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4 oz mozzarella, balls or cubed<br />
1 medium tomato, sliced<br />
Fresh basil leaves (*I had 4 little leaves. You can use more to your liking but that's all my little in-home herb garden had at the moment)<br />
Kosher salt and pepper, to taste<br />
Extra virgin olive oil, for drizzling<br />
Balsamic reduction (1/2 c balsamic vinegar boiled in small saucepan until reduced to half. Takes about 10 minutes.)<br />
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While balsamic vinegar is reducing, prep mozzarella and tomatoes and place in a small bowl. Thinly slice basil and add to salad. Add a small pinch of salt and pepper and drizzle a little olive oil. Taste and add more seasonings as desired. If serving right away, drizzle a little balsamic reduction on top. I would keep reduction in small container separate from salad if serving for lunch or snack the next day.<br />
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*Balsamic reduction will make more than you need for this one dish. It takes just a small drizzle to add flavor. It keeps forever so store it in a tightly covered container to use later. Drizzle on steaks, salads, brie and more.<br />
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<b>PICKLED CUCUMBER SALAD</b><br />
<br />
1 large cucumber, peeled and thinly sliced then halved<br />
2 tbsp rice wine vinegar<br />
1 tsp sugar<br />
salt and pepper, to taste<br />
red pepper flakes, to taste<br />
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Whisk rice vinegar, sugar and a pinch of salt and pepper. Taste and add more seasonings to your liking. Add red pepper flakes for a kick.ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-1269799388541018492014-09-16T20:01:00.001-05:002014-09-16T20:01:42.927-05:00Seasoned Roasted Potatoes - Recipe RecommendationI have a super quick recommendation for you.<br />
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I was searching online the other day for an easy side to make with a couple of russet potatoes I bought for a steal (.49/lb). I haven't had potatoes in so long and I wanted to try something different. I came across this SUPER easy recipe on Pinterest. It was just what I needed. I highly recommend trying it out. <br />
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Head on over to Kristin's page and check out her other tasty recipes as well. I creeped through her website and have a few on my must-try list. <br />
<br />
Note: I forgot to take a photo because I was too busy shoving the goodness in my mouth. The photo below is Kristin's delicious photo so you can see why should try her recipe.<br />
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Seasoned Roasted Potatoes by <a href="http://iowagirleats.com/2011/06/02/want-to-know-my-secret/" target="_blank">Iowa Girl Eats</a><br />
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<br />ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-56987805725857153832014-09-15T08:00:00.000-05:002014-09-15T08:00:02.846-05:00Restaurant Review: Urban Rio<div class="MsoNormal">
Originally featured on <a href="http://www.dallasfoodnerd.com/" target="_blank">Dallas Food Nerd</a>. </div>
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Mexican restaurant, <a href="http://urbanrio.com/" target="_blank">Urban Rio</a>, located in Historic Downtown Plano featured a Margarita Dinner on August 19<sup>th</sup>. We were invited to attend and enjoy five refreshing margaritas paired with five drool worthy courses.</div>
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As we sat down, we immediately received salsa, black bean dip and chips.<span style="mso-spacerun: yes;"> </span>After one bite of the black bean dip on a tortilla chip, I had a feeling everything else would be just as amazing or better.<span style="mso-spacerun: yes;"> </span>There was a spice I couldn’t identify but made me want to keep eating more and after each bite my mind was filled with possible spices.<span style="mso-spacerun: yes;"> </span>Coriander?<span style="mso-spacerun: yes;"> </span>Turmeric? <span style="mso-spacerun: yes;"> </span>It was familiar and delicious but what the heck was it?<span style="mso-spacerun: yes;"> </span></div>
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When our cheerful, attentive and informative waiter, Cody, stopped by to check on us, I finally gave in and asked him what that mystery spice was in the bean dip.<span style="mso-spacerun: yes;"> </span>I give props and have a higher respect to waiters who know how dishes are prepared at the restaurants they work in.<span style="mso-spacerun: yes;"> </span>He smiled and happily claimed it’s not a surprise as that is the popular question from diners since day one of opening. It’s known as <i style="mso-bidi-font-style: normal;">canela</i> in Mexico, or “true” cinnamon as a Google result stated. It’s milder than our American cinnamon and tastes more of vanilla and floral flavor with just a hint of heat.<span style="mso-spacerun: yes;"> </span>I’m not surprised I was drawn to love it, as cinnamon is one of my favorite spices to use, especially in savory dishes.<o:p></o:p></div>
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Our first course was a light and refreshing Pear Salad.<span style="mso-spacerun: yes;"> </span>A blend of mixed greens, thin cucumber and pear slices tossed in house-made pear vinaigrette. <span style="mso-spacerun: yes;"> </span>This was a perfect dish for a hot summer day.<span style="mso-spacerun: yes;"> </span>It was paired with a delicious FlowerRita made with Lanique Rose Petal Liqueur, pear nectar and edible flower garnish. <span style="mso-spacerun: yes;"> </span>The margarita was light like the dish and had hints of floral and fruit flavors. <o:p></o:p></div>
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The second course was one of my top favorites of the night with the Mango Beef Skewers and Chipotle-Mango Margarita.<span style="mso-spacerun: yes;"> </span>The skewers were made with tender strips of chipotle beef skewers grilled and served with a simple chunky mango salsa. <span style="mso-spacerun: yes;"> </span>The margarita was made with a puree of chipotle-mango with a chipotle salt rim.<span style="mso-spacerun: yes;"> </span>I loved the sweetness of the mango and the spicy kick from the chipotle in your throat after each sip. <span style="mso-spacerun: yes;"> </span>I could totally eat a lot of the beef (and drink a couple more ritas).<span style="mso-spacerun: yes;"> </span>The strips of grilled beef would be great on top of mixed greens and served as a salad. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIFMTa-9u9gKbSzdrltOX4PYbHHjatyyJ-ksmLl3bMou9DmqDFRfoXeyV0cQCaw8c9OgxS4pVDzjkUDrNrAdwFzPPGYoHOp9lv8jEYo8FNFNwM95uqwZSqABxM2LFdg9VlTJ39gbkkX4/s1600/secondcourse.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAIFMTa-9u9gKbSzdrltOX4PYbHHjatyyJ-ksmLl3bMou9DmqDFRfoXeyV0cQCaw8c9OgxS4pVDzjkUDrNrAdwFzPPGYoHOp9lv8jEYo8FNFNwM95uqwZSqABxM2LFdg9VlTJ39gbkkX4/s1600/secondcourse.JPG" height="320" width="240" /></a></div>
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Another favorite of mine was the third course, which was the Agave Salmon.<span style="mso-spacerun: yes;"> </span>The salmon was marinated with agave and mint, sautéed and topped with mint and cherry remoulade and a roasted medley of brussel sprouts, corn and red bell pepper.<span style="mso-spacerun: yes;"> </span>The added crunch of the roasted veggies paired well with each bite of the tender salmon.<span style="mso-spacerun: yes;"> </span>I loved all the textures and flavors of this dish.<span style="mso-spacerun: yes;"> </span>It was paired with a summery MojitaRita which is a Mojito made with tequila, agave nectar and mint.<o:p></o:p></div>
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The fourth course was the Jalapeno Chicken and CJ Rita.<span style="mso-spacerun: yes;"> </span>The succulent chicken breast was marinated in onion, jalapenos and herbs and served with cucumber salad and apricot relish.<span style="mso-spacerun: yes;"> </span>The CJ Rita was made with fresh cucumber and jalapeno-lime juice.<span style="mso-spacerun: yes;"> </span>This was another favorite margarita of mine.<span style="mso-spacerun: yes;"> </span>(I must like a spicy kick in my drinks.) It was more mellow than the chipotle—mango<span style="mso-spacerun: yes;"> </span>margarita but still delicious all the same.<span style="mso-spacerun: yes;"> </span>The cucumber and lime made a refreshing flavor combo. This drink, in a pitcher, poolside equals summer fun in Texas.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrf23MOGtXHMBeZwqC3H-jPb-5jzw4Yb7kE8DnddOla1JBMggOLQC4iFtqOJrNcbSN9eJiyOTDRNwJlpBhMWWq-duz7B7TSqgZFFtuymtC2dNIP_3nKDApshvR3ezONuRTK_uIlAsQBv0/s1600/JalapenoChicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrf23MOGtXHMBeZwqC3H-jPb-5jzw4Yb7kE8DnddOla1JBMggOLQC4iFtqOJrNcbSN9eJiyOTDRNwJlpBhMWWq-duz7B7TSqgZFFtuymtC2dNIP_3nKDApshvR3ezONuRTK_uIlAsQBv0/s1600/JalapenoChicken.JPG" height="320" width="240" /></a></div>
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The fifth and final course of the evening was the Raspberry Ancho Lava Cake.<span style="mso-spacerun: yes;"> </span>An airy lava cake infused with ancho chili, drizzled with raspberry fudge sauce with a side of Grand Marnier spiked frozen raspberries and whipped cream.<span style="mso-spacerun: yes;"> </span>The perfect accompaniment of the Lemon-Berry Smash made with raspberry liqueur, limoncello, mixed-berry puree served with a frozen berry garnish ended the dinner on a high note.<span style="mso-spacerun: yes;"> </span>The drink reminded me of a delicious fruit smoothie and I had to remind myself it contained alcohol so I wouldn’t slurp it down so quickly.<span style="mso-spacerun: yes;"> </span>Plus, icy head rushes are no fun. <o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifIycDqIOeCpIorL4V881M9QjDYKk2Ieb__HoCr4s3Ng79hEIP9t1FChWm5gasETLkJSaQn8V6OQ2SyazriH3SRc9bLG124HTM4izMu2ywlbA23h5UyajSDR6sGPtRg236ZBl31VaQDco/s1600/RaspberryAnchoLavaCake.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifIycDqIOeCpIorL4V881M9QjDYKk2Ieb__HoCr4s3Ng79hEIP9t1FChWm5gasETLkJSaQn8V6OQ2SyazriH3SRc9bLG124HTM4izMu2ywlbA23h5UyajSDR6sGPtRg236ZBl31VaQDco/s1600/RaspberryAnchoLavaCake.JPG" height="320" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4b5RGUS4gJwI156W-_QyPR7ZTE-a2kUBl6TzAJuOXZMpQKshsbCWJORjgrnAOBeNO5hlP2djKhMNfCz1sE5AEjdTBhKoekIRu6ntubOkJty6_wBTYRnHV5cpBnNmFQBlENWJQO6nCUP0/s1600/LemonBerrySmashRita.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4b5RGUS4gJwI156W-_QyPR7ZTE-a2kUBl6TzAJuOXZMpQKshsbCWJORjgrnAOBeNO5hlP2djKhMNfCz1sE5AEjdTBhKoekIRu6ntubOkJty6_wBTYRnHV5cpBnNmFQBlENWJQO6nCUP0/s1600/LemonBerrySmashRita.JPG" height="320" width="240" /></a></div>
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We had the privilege of meeting the executive chef, Fernando Torres. At the end of the night, when he stopped by again, we were basking in the afterglow of dessert so I was extra giddy and expressed my delighted surprise of how the lava cake melted in my mouth. He mentioned it contained less flour than most cakes so it makes it much lighter. I let him know it was ‘heavenly’. Chef Torres even said he’d be happy to provide the recipe. (I need to follow up on that stat!)</div>
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I noticed they have a brunch menu as well so I guess that means I have to go back and taste test soon. <span style="mso-spacerun: yes;"> </span><o:p></o:p></div>
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(Disclaimer: The meal and drinks were complimentary but the reviews and thoughts are my own.)<o:p></o:p></div>
ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-993782080264580242014-09-12T08:00:00.000-05:002014-09-12T19:58:27.314-05:00It's been a long timeHello friends! Are you still out there? I know it's been over a year since I've posted. I apologize for slacking. As we all experience, life is busy at times and you have to make sacrifices. Alright, to be honest, it was partly that but MOSTLY I haven't been inspired to blog or even read blogs. Meh. Laziness. It happens.<br />
<br />
I am getting back in the mood for food. Maybe it's the cold front moving in giving me energy to get busy in the kitchen, as if my favorite season of fall is here. Hmmm I'm trying not to get too excited because you never know when the heat will hit again out of nowhere just to remind you that this is Texas.<br />
<br />
I have made an effort to participate more often in tasting events and contributing to a local food blog (<a href="http://www.dallasfoodnerd.com/" target="_blank">Dallas Food Nerd</a>) that allows various foodies to share their experiences. It's foodie fun at it's tastiest! We write reviews on restaurants, products and cookbooks. I have one posted that I'll share next and a couple more in progress. Be sure to stay tuned for more updates regarding that. <br />
<br />
I've continued to cook and I've learned a few new things in the process. I can finally cook steaks to the correct temperature (medium), just the way my husband and I like them. I have successfully made various breads and some more than once such as: French bread, ciabatta bread, rosemary and kalamata loaves and baguettes. I just realized I didn't take photos of the breads. Weird. I've also made more spices from scratch versus buying them. Jamaican jerk seasoning and taco seasoning will be used more often now that I know how to throw them together and store.<br />
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There's always time to take pics of food just not enough time to share recipes and details about it. However, if you see any that you're interested in making let me know and I'd be happy to share recipes with you. I thought it would be great to share a few delicious photos of I've made over the past year. Some are my own and others are recipes I found and I'm sure I can track down on Pinterest or favorite blogs. Let me know. <br />
<br />
Some of these photos are making me salivate all over again. I've made some pretty tasty stuff over the time I've been away from you. I'm sorry I wasn't around to share the love. I'll try to make it up to you.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzEGUgKqjzHPQoLaBqDmeGE6EGLz5L4dEWiK_135PsBleROAI3J96orhabnDN9nC4U1sg-ambY3MP2qCeNkf0DwaaoSu7wtWHkUH2nqJYTitGT5lGG39VAGAk9diPgbseFA_9J1yap6qw/s1600/2013-07-19+18.24.07.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzEGUgKqjzHPQoLaBqDmeGE6EGLz5L4dEWiK_135PsBleROAI3J96orhabnDN9nC4U1sg-ambY3MP2qCeNkf0DwaaoSu7wtWHkUH2nqJYTitGT5lGG39VAGAk9diPgbseFA_9J1yap6qw/s1600/2013-07-19+18.24.07.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Coconut Lime Shrimp & Zucchini Tartines</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksmUORusfY_eGhEPURrjUfJmEy9f126pD08pPaEzXbORAkzmNRfe455gCt0QrrKzKBxv0fdvlrVHot8_EXvLe2QRubDdET1oxk4UKtTmXBsOwW4QgV7yG-ZyzGa2lf8-q3_-UdEEHmRY/s1600/SteakBlueCheeseSalad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksmUORusfY_eGhEPURrjUfJmEy9f126pD08pPaEzXbORAkzmNRfe455gCt0QrrKzKBxv0fdvlrVHot8_EXvLe2QRubDdET1oxk4UKtTmXBsOwW4QgV7yG-ZyzGa2lf8-q3_-UdEEHmRY/s1600/SteakBlueCheeseSalad.jpg" height="320" title="Blue Cheese Steak Pear Salad" width="272" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blue Cheese Steak Pear Salad</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRHt2V7mSykKJc2M0c1fs9l-6PyTUWAwpGjw7fDKM8_oKs7lW4mv00fikRRil7UYY1RGk8hOTFHRrUw9fIyNK9tgacBGcPxhwlo1unLjFPYW9YLjI5qszpJbiEZ_7IXn9mIfjER477Z0/s1600/SteakRolls.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFRHt2V7mSykKJc2M0c1fs9l-6PyTUWAwpGjw7fDKM8_oKs7lW4mv00fikRRil7UYY1RGk8hOTFHRrUw9fIyNK9tgacBGcPxhwlo1unLjFPYW9YLjI5qszpJbiEZ_7IXn9mIfjER477Z0/s1600/SteakRolls.JPG" height="200" width="155" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Balsamic Steak Rolls</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXPpsuB3y3yZz9CYzgaA0erIATRJg4youpxOfhE3mS1CesYqp99fd5vKT_hIDZXbwOwvOWNam4G9GjbhDaZCaCpAqdVZrR3ZySk83-qzGGHZlKifFboqmDaa-AlZAv8B04lSbjw0SSCFY/s1600/2014-08-30+18.06.42.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXPpsuB3y3yZz9CYzgaA0erIATRJg4youpxOfhE3mS1CesYqp99fd5vKT_hIDZXbwOwvOWNam4G9GjbhDaZCaCpAqdVZrR3ZySk83-qzGGHZlKifFboqmDaa-AlZAv8B04lSbjw0SSCFY/s1600/2014-08-30+18.06.42.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tator Tot Casserole</td></tr>
</tbody></table>
<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3GH2b5KMhFnguyP3rxzz3EKQjay5C2e_-I5zgJTaRsuRYkyBR0oXsaNtjUG6c86vZCTL1mi_C0La3ZbiTcnsFLfutiQkG61aZIcjJToWTfRm8IPyWPGtE_kU7IpUO0_CxoqWvREA4YM/s1600/2013-02-28+18.18.53-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs3GH2b5KMhFnguyP3rxzz3EKQjay5C2e_-I5zgJTaRsuRYkyBR0oXsaNtjUG6c86vZCTL1mi_C0La3ZbiTcnsFLfutiQkG61aZIcjJToWTfRm8IPyWPGtE_kU7IpUO0_CxoqWvREA4YM/s1600/2013-02-28+18.18.53-2.jpg" height="320" width="279" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Crispy Pork Belly</td></tr>
</tbody></table>
<div style="text-align: left;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYah6iXzBUeyZlI4zcSC4lLbMJkJXwl4Q-1X-miaO3vQsuB-AC4A9I02bdBz5r9dcbjiMU5ijjoU2wKG5OFjSBjeN4hTymirJRGAP7RROhNfenqqiuGTA9gNc_wsAeXdyiOB7Oj-qPgDs/s1600/2013-09-18+17.54.37.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYah6iXzBUeyZlI4zcSC4lLbMJkJXwl4Q-1X-miaO3vQsuB-AC4A9I02bdBz5r9dcbjiMU5ijjoU2wKG5OFjSBjeN4hTymirJRGAP7RROhNfenqqiuGTA9gNc_wsAeXdyiOB7Oj-qPgDs/s1600/2013-09-18+17.54.37.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px;"><span style="font-size: x-small;">Thai Coconut Chicken Noodle Soup</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><br />
<br /></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRn6qvZ7P-lKhJBHnaTXYY6qrRuXwp1dpto5eIXIJWHM8YqQVGJuiEGojBqiPFsR9e2QJO7VEM0K0tn-fhuA2CpTvwFMUso__xmN44PddPdkJSy1iEOBADBrdbvf22py6vb0THeKhSnxs/s1600/2013-06-26+18.25.15.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRn6qvZ7P-lKhJBHnaTXYY6qrRuXwp1dpto5eIXIJWHM8YqQVGJuiEGojBqiPFsR9e2QJO7VEM0K0tn-fhuA2CpTvwFMUso__xmN44PddPdkJSy1iEOBADBrdbvf22py6vb0THeKhSnxs/s1600/2013-06-26+18.25.15.jpg" height="320" width="244" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nicoise Salad</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AfMHIiCwurAtT5ABPcs_JcDdiG3KdbCqlY023yeDntxq_D63X1_WUpUrG0GU5XScnquxmODiVZcYjkMQ65YRz_hyxFvriy1fOxFhqFL0eamirfIRlRdk7QfFCEYdgZbz21AA6G8w6R4/s1600/2013-09-20+18.08.02.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6AfMHIiCwurAtT5ABPcs_JcDdiG3KdbCqlY023yeDntxq_D63X1_WUpUrG0GU5XScnquxmODiVZcYjkMQ65YRz_hyxFvriy1fOxFhqFL0eamirfIRlRdk7QfFCEYdgZbz21AA6G8w6R4/s1600/2013-09-20+18.08.02.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Duck Confit & Shaved Sautéed Brussel Sprouts</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUsGs0OHBGdrP2yHQExatc6nx7wtJObgAfegnkpb4nK4r_WrJi_F8ZIohR6y22iuLdOzS7RLHwvkQOaBs_Qb6NvuIyboIMD_gSxrD-cKrFqP36VIroj_imdRnuEcjqIh88syoNNR5Yimw/s1600/2014-03-25+20.17.22.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-size: x-small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUsGs0OHBGdrP2yHQExatc6nx7wtJObgAfegnkpb4nK4r_WrJi_F8ZIohR6y22iuLdOzS7RLHwvkQOaBs_Qb6NvuIyboIMD_gSxrD-cKrFqP36VIroj_imdRnuEcjqIh88syoNNR5Yimw/s1600/2014-03-25+20.17.22.jpg" height="200" width="190" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Frozen Strawberry Margarita Pie</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Y6TPg3AAmEAG84Fo3t1E0gyQHxfPzjp7FCykfEm8GRaZfnMxglRAr_NlmjLJYnSE2pdHvXBeAiNFAvXzOeWLI8uxNFnGm8VaE-UI_2D1TLQELrk-IqMCqMB6FozwB7qIpm9frYti0MA/s1600/2014-03-30+18.11.45.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-size: x-small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Y6TPg3AAmEAG84Fo3t1E0gyQHxfPzjp7FCykfEm8GRaZfnMxglRAr_NlmjLJYnSE2pdHvXBeAiNFAvXzOeWLI8uxNFnGm8VaE-UI_2D1TLQELrk-IqMCqMB6FozwB7qIpm9frYti0MA/s1600/2014-03-30+18.11.45.jpg" height="200" width="171" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Chocolate Pie with Pretzel Crust<br />
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</span></td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPaVoENouZ8QuVLnVwRHfiBdMhLXdXDTz3BkxTn5g8WyAeUN9hugBLu0J94WZBvlUoTbA7ZqPiSCSTZMbZZgBaeAQQcEt1_NWUPwii_5S-MYHxhaPApjukucycgQ77488lY7NKCmx0qw/s1600/2013-08-22+12.06.31.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: start;"><span style="font-size: x-small;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPaVoENouZ8QuVLnVwRHfiBdMhLXdXDTz3BkxTn5g8WyAeUN9hugBLu0J94WZBvlUoTbA7ZqPiSCSTZMbZZgBaeAQQcEt1_NWUPwii_5S-MYHxhaPApjukucycgQ77488lY7NKCmx0qw/s1600/2013-08-22+12.06.31.jpg" height="200" width="178" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Cold Strawberry Soup</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjINfGljvkPj6iMCY-bweKHoSDRuRlgYSkefk-TMTWcync-awM39czjg8zaqtNvyaBuV0-AfHUOKu9-apjD921gEpwySOOpbclhguMj4adzMTGjGB8VhDQpoFLK0Dd4zlOF97anwfEKmho/s1600/2013-12-17+19.17.30.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjINfGljvkPj6iMCY-bweKHoSDRuRlgYSkefk-TMTWcync-awM39czjg8zaqtNvyaBuV0-AfHUOKu9-apjD921gEpwySOOpbclhguMj4adzMTGjGB8VhDQpoFLK0Dd4zlOF97anwfEKmho/s1600/2013-12-17+19.17.30.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cherry Holiday Cheer</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpW58s9Vb7wdVR5JcMsM8JrDpQFkgutH623UvQAyeB1fl3z1MyzzxvHm3oAj-8FhDKIdizBBydmhnlDTlUAv7OFM9nYWrnciSV1RT0ZNqgxS1cxD8RUaBdXiWK-povcIoZFVaUJM_cWnU/s1600/2014-01-21+11.26.36.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpW58s9Vb7wdVR5JcMsM8JrDpQFkgutH623UvQAyeB1fl3z1MyzzxvHm3oAj-8FhDKIdizBBydmhnlDTlUAv7OFM9nYWrnciSV1RT0ZNqgxS1cxD8RUaBdXiWK-povcIoZFVaUJM_cWnU/s1600/2014-01-21+11.26.36.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Apple Spice Doughnut </td></tr>
</tbody></table>
ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-62056320319755075532013-04-17T09:00:00.000-05:002013-04-17T09:00:12.961-05:00Springy Lemon Coconut Bars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmk9LwG4Od7jxdtgIPkr0a0W_CNvgDoJbKDd2Y36m6staORkwTl7Mgw8TjBJ5_urzVOVErvhyphenhyphenWiKu1PLQxv5NMm7zIdcuNz5g_Sm6gDV545ImReqG3ziPLL_8cTc1QEyZOR2OFa-4t0W4/s1600/lemoncoconutbars.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmk9LwG4Od7jxdtgIPkr0a0W_CNvgDoJbKDd2Y36m6staORkwTl7Mgw8TjBJ5_urzVOVErvhyphenhyphenWiKu1PLQxv5NMm7zIdcuNz5g_Sm6gDV545ImReqG3ziPLL_8cTc1QEyZOR2OFa-4t0W4/s320/lemoncoconutbars.jpg" /></a><br />
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This time of year makes me want to book my calendar with weekly Sunday brunches for the ladies. I love to search for spring brunch ideas and bookmark décor and menu ideas. My Pinterest boards are growing. I have several ideas in mind but really need to narrow it down to more reasonable and budget-friendly options. I get too excited sometimes and plan for extravagant décor and menu only to realize the important thing is to make quick and delicious options so that I have more time to hang out and relax with the ladies. A girl can dream though.<br />
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It doesn’t take much time, energy or cash to throw together a brunch. For example, I usually have a main dish such as a spinach quiche. I always have fruit in some form. My favorite is to just slice up strawberries and grapes and stir together with whole blueberries. Keep it simple. And I like to have a sweet dessert type dish if my main is savory. So I’ll have coffee cake or mini muffins made up from the day before to save me time the day of. That’s really all there is to it.<br />
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For beverages, I like to have lemonade or tea as well as ingredients for mimosas on hand. That way everyone has the option to have plain juice or kick it up with a splash of champagne. I usually have a couple of juices to try out. For Valentine’s brunch, I had blood orange juice and it was a hit over the normal orange juice. Plus it was a festive reddish-orange color.<br />
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These bars would make a great sweet addition to any brunch menu or just a sweet gift for a sweet friend. I found a few recipe ideas for lemon bars, lime bars and also ones that included coconut, which I love. It gives the bars a great texture and boost of flavor. Some lemon bars to me are too custard-like which I’m not always in the mood for. This filling sets up just right in my opinion. The coconut is optional if you’re not a fan.<br />
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<b>Crust</b><br />
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1 c flour<br />
1/4 c powdered Sugar<br />
1/2 c (1 stick) butter, cold<br />
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<b>Filling</b><br />
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3/4 c granulated sugar<br />
1/4 c flour<br />
1/2 tsp baking powder<br />
2 large eggs, beaten<br />
3 tbsp fresh lemon juice<br />
1 – 1 ½ tsp lemon zest<br />
1/2 c sweetened, flaked coconut<br />
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Preheat oven to 350 degrees. In a small bowl, combine flour and powdered sugar. Cut in butter with a fork or fingers until mixture resembles coarse meal. Press crust mixture evenly into a greased, 8 x 8-inch baking pan. Bake for 15 minutes. Set aside to cool while you prepare the filling.<br />
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Stir together sugar, flour and baking powder. Add beaten eggs; combine thoroughly. Add lemon juice, lemon zest and coconut. Blend well so all ingredients are incorporated. Pour onto cooled crust.<br />
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Bake for 25 minutes or until lightly browned on top. Cool. To help set up faster, place in the fridge for 30 minutes or more. Sprinkle with powdered sugar. Cut into bars. Store covered in the fridge so they stay firm.<br />
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ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com1tag:blogger.com,1999:blog-4113555407191637855.post-83928671174803301872013-02-26T13:30:00.000-06:002013-02-26T13:34:18.218-06:00Meatball Grilled Cheese GoodnessAttention people! A standard grilled cheese rocks my tastebuds! But THIS meatball grilled cheese rocked my world. I used leftover homemade meatballs from the previous night. You can make your favorite meatballs or use frozen. I highly recommend putting in the effort to make your own meatballs my friends. It's totally worth it and super simple. I'm sure you can find a great recipe out there. Maybe I'll share mine if you're totally nice and leave a comment on this post. <br />
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I used shredded cheese vs sliced because I feel it melts much faster. Plus it's what I had on hand. I served with these new garlic parmesan pretzel crisps I found and they went together perfectly. <br />
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2 slices of bread (I used whole wheat)<br />
butter<br />
mozzarella cheese, shredded<br />
parmesan cheese, shredded<br />
meatballs<br />
marinara sauce<br />
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Butter both sides of each bread slice. Preheat skillet over medium-high heat. Add a small pad of butter to pan and spread around until melted. Add bread slices to hot pan. Brown until golden. Flip over one slice and add a few tablespoons of mozzarella cheese. Then top cheese with sliced (cooked meatballs). I use about 2-3 meatballs each sliced 3-4 times. Then top with more mozzarella cheese and a sprinkling of parmesan cheese. Then top with next slice of bread (hot side down over cheese so it makes the inside all warm and melty). Press sandwich down with spatula. Cook until golden on both sides and cheese is melty.<br />
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Serve with your favorite marinara sauce. I like to warm it up in a small dipping bowl in microwave while the last side of my sandwich is browning. Make sure to cover the bowl with a paper towel so it doesn't splatter everywhere. It only takes about 20-25 seconds. Enjoy!ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-15961120075089540462013-01-10T08:00:00.000-06:002013-01-10T08:00:04.653-06:00Quick Mini Pie BitesI love tiny desserts! I love them even more when they are super simple. I was having a craving after dinner and needed something easy and sweet. I pulled a couple of ingredients together and figured the results couldn't possibly turn out bad. <br />
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I was right! I'll be honest and say that I could have easily eaten all of them by myself but I'm so nice I shared with my husband. He loves raspberry so I let him have most of the ones with raspberry jam. I ate most of the pockets with cherry jam. They tasted like little cherry pies. Yum! These would also be good with a scoop or two of vanilla ice cream. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKw71tXrG9gxrDP_3X0w299MwiyPPE0fTFv-c10hBU9PxAiESB6AC66e0SVMLiAF4WQfxF6HvPdoCAjSOMQHoDa8aFzLiMa9QgpZxHW4ju8vKHTkASHx7vHtwMPwacTSohP_sG2lCToM/s1600/PieBites.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipKw71tXrG9gxrDP_3X0w299MwiyPPE0fTFv-c10hBU9PxAiESB6AC66e0SVMLiAF4WQfxF6HvPdoCAjSOMQHoDa8aFzLiMa9QgpZxHW4ju8vKHTkASHx7vHtwMPwacTSohP_sG2lCToM/s320/PieBites.JPG" width="240" /></a></div>
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1 sheet of puff pastry<br />
Jam of your choice (cherry, raspberry, apricot)<br />
sugar for sprinkling<br />
1 egg, lightly beaten<br />
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Preheat oven to 415 degrees. Butter a cookie sheet. Lightly beat the egg in a small bowl and set aside. Fold out pastry and cut along seams to get 3 long strips. Then cut each of those twice so you get 3 squares. I used a pizza cutter as it the easiest and cleanest way in my opinion. Place the squares onto prepared cookie sheet. <br />
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Spoon about a tablespoon of jam in the center of each square of pastry. Pull up 2 opposite corners and pinch together, then the remaining corners and pinch corners closed in the center so it forms a little pouch. Brush with beaten egg and sprinkle a pinch of sugar over the top of each pouch.<br />
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Bake for about 15-18 minutes or until golden and puffy. Makes 9 small bites. <br />
<br />ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-80768380702895774192013-01-01T08:00:00.000-06:002013-01-01T08:00:04.630-06:002012 Recipes in Review<b><i>Happy New Year! </i></b> I hope you had a great and memorable 2012 and welcome the new year with open arms and mind. Try something new this year! If you don't cook, give it a try. The worst that can happen is that you burn it and you can order a hot and delicious pizza. Nothing wrong with that. But the BEST that can happen is a meal that you will be proud of and your family will beg you to make it for them again. That will make you feel good. I promise. So either way, nothing to lose. <br />
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We all have our favorite go-to recipes. Sometimes we make them over and over and sometimes tweak them slightly to improve or even experiment to expand our taste buds. What is your favorite recipe that you or someone else makes that you really enjoy?<br />
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I wanted to recap a few of my favorite recipes from this past year. If you didn't have a chance to see them the first time, here they are. Click on the name below photo and it will take you to the original post and recipe. None of these recipes are hard. It's worth the minimal work it takes. Bon Appetit! <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN86aEquJGJi38JfBwxr__GPVczoP35Ixl2i_HF27Vdzf9AyogIny8L3CH12ilal-012yE9yENCiCjC6b9v67aQvPG5dboADW5fhf9XiSgUCPfaWnVkwa7mHcP3B-53d-54iRtJ2qcFaI/s1600/PearDutchBaby.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="137" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN86aEquJGJi38JfBwxr__GPVczoP35Ixl2i_HF27Vdzf9AyogIny8L3CH12ilal-012yE9yENCiCjC6b9v67aQvPG5dboADW5fhf9XiSgUCPfaWnVkwa7mHcP3B-53d-54iRtJ2qcFaI/s200/PearDutchBaby.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://foodfondness.blogspot.com/2012/01/cheers-to-new-year-and-brunch.html" target="_blank">Pear Dutch Baby</a></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHtqOsu0k0aiAqS7Qtx8X9LCyGZBxIgUz0NhNBMZ5b-6Gd4ohmlPs6TsdlkrXpRWM3TBSElKi7OGC5RmeFaPKtJWlFlCgr1Et9JpyV2Dy48MtO32PWpWeLIbiXYGgl_C3kfEYtC3oLELY/s1600/chickenwildricesoup.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHtqOsu0k0aiAqS7Qtx8X9LCyGZBxIgUz0NhNBMZ5b-6Gd4ohmlPs6TsdlkrXpRWM3TBSElKi7OGC5RmeFaPKtJWlFlCgr1Et9JpyV2Dy48MtO32PWpWeLIbiXYGgl_C3kfEYtC3oLELY/s200/chickenwildricesoup.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://foodfondness.blogspot.com/2012/01/chicken-and-wild-rice-soup.html" target="_blank">Chicken & Wild Rice Soup</a></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtppoVYFfIofN8q_n4i63LuGF7DW6fZIPrDrATxTAgaHaLxmjEuFKrHMeinQFPJCps-iVZ8URVwkSZ3KtJUhc68kodgMsL8UfHlyC9tBgAxhP3a_qf0A9c24wcic5T_n8H6YBC7RL0fHs/s1600/goudabeerrisotto.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtppoVYFfIofN8q_n4i63LuGF7DW6fZIPrDrATxTAgaHaLxmjEuFKrHMeinQFPJCps-iVZ8URVwkSZ3KtJUhc68kodgMsL8UfHlyC9tBgAxhP3a_qf0A9c24wcic5T_n8H6YBC7RL0fHs/s200/goudabeerrisotto.jpg" width="158" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://foodfondness.blogspot.com/2012/01/beer-and-gouda-risotto.html" target="_blank">Beer & Gouda Risotto</a></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_t_t2069Oy8SopW7gt7wTvnd9GjLGBKZ7s1IkSN0TjRHNdnjC57gvK-LJNj7Ve9pTznctqd2EXPGisOb0lfgOHNzCvYNpdNYlde-Atkmjvad9iFVl93LfHEnrFckIFOl22SF2xx0AC8/s1600/chocolatebundtcake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR_t_t2069Oy8SopW7gt7wTvnd9GjLGBKZ7s1IkSN0TjRHNdnjC57gvK-LJNj7Ve9pTznctqd2EXPGisOb0lfgOHNzCvYNpdNYlde-Atkmjvad9iFVl93LfHEnrFckIFOl22SF2xx0AC8/s200/chocolatebundtcake.jpg" width="186" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://foodfondness.blogspot.com/2012/06/chocolate-bundt-cake-with-salted.html" target="_blank">Chocolate Bundt Cake with Salted Caramel</a></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJftbuHzT6Ng6QaRA-ZG0bNY3sfPH3Pc06_7SEzowjwd9Z9tW5ajG9sthjOlnXBSrtAACoKn1Bvm2DVeEnTXvo4BN0FkPhOBu-oB5c0KnOCZjIMSR_4ElLfg4XALpxOFbjHgMCo0bS3Ac/s1600/garlicparmesanwings.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJftbuHzT6Ng6QaRA-ZG0bNY3sfPH3Pc06_7SEzowjwd9Z9tW5ajG9sthjOlnXBSrtAACoKn1Bvm2DVeEnTXvo4BN0FkPhOBu-oB5c0KnOCZjIMSR_4ElLfg4XALpxOFbjHgMCo0bS3Ac/s200/garlicparmesanwings.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://foodfondness.blogspot.com/2012/09/tailgate-with-garlic-parmesan-wings.html" target="_blank">Garlic Parmesan Wings</a></td></tr>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxUQB4bQ4Bqrhj-3HU8fVju18aeztj25DeOoFmK0ADM-8aNOj44H02YqmqgbrX3aovZeNWg4u7sE83dl9E7Ou9imyJhS5heCllUaxTZbThIhQrb0bLjLoNxli7Exf__u5K1gEpgwSYZI0/s1600/chili01.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxUQB4bQ4Bqrhj-3HU8fVju18aeztj25DeOoFmK0ADM-8aNOj44H02YqmqgbrX3aovZeNWg4u7sE83dl9E7Ou9imyJhS5heCllUaxTZbThIhQrb0bLjLoNxli7Exf__u5K1gEpgwSYZI0/s200/chili01.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://foodfondness.blogspot.com/2012/10/best-chili-for-cool-weather.html" target="_blank">The Best Chili EVER</a></td></tr>
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<br />ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com2tag:blogger.com,1999:blog-4113555407191637855.post-9327254490413613882012-12-20T08:00:00.000-06:002012-12-20T08:00:11.124-06:00Kitchen Assistance?Let's try something new. Communication. <br />
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I want to open up this blog for food-related questions. I'm not a chef or expert in the kitchen... even better, I'm a home cook like most of you. Most of us always come across something we don't know and are too embarrassed to ask others, so we Google it. Sometimes even that doesn't help or clarify what you need. Believe me, I STILL look up simple things that I feel I <i>really</i> should know but I have too many other non-essential things saved up in my brain that there is not much room for minor kitchen or food knowledge. There is nothing wrong with learning something new once in a while anyway. <br />
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I receive an occasional email or text for recipes or questions from friends. I've responded with quick recipes to them while they were in a pinch needing an appetizer or meal idea ASAP. I'm such a sweet friend. <br />
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Don't feel like cooking and want a restaurant recommendation? I'd love to help with that too. <br />
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I would love to hear from you!<br />
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ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com2tag:blogger.com,1999:blog-4113555407191637855.post-81303272993820529932012-12-15T08:00:00.000-06:002012-12-15T08:00:00.960-06:00Food Fondness and Memories<br />
<b>Happy 10 days before Christmas!!</b><br />
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Hey friends! After reading through some past posts I realize that I share a lot of memories associated with food. It's the same in most posts...I share a memory and then a picture and recipe. I think that is why I am so passionate about cooking or baking. It makes me feel good. It makes me think of the people I care about. It makes me smile. It makes me dance. Wait, pretend I didn't share that. Moving on.. quickly. <br />
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I have correlated my life with food so that certain smells and flavors associate to people or events in my life. I can probably rattle off a smell or food that reminds me or relates to a family member or close friend. And there is probably a story to share. It's crazy but true. I'm sure other foodies are the same way but I have yet to hear stories. <br />
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If you read my blog, you'll know some of mine. For instance, my husband LOVES peanut butter so I always think of him when I see something that has peanut butter in it, chicken adobo always makes me think of my precious grandma and childhood of her cooking delicious Filipino dishes, the smell of steamed rice also makes me think of grandma and sugar cookies remind me of Christmas decorating and baking with my beautiful mother. <br />
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I guess I can share one of my food memories that I haven't mentioned before. The smell of chocolate always reminds me of one of the best times of my life. It brings back fond memories of our honeymoon in Rome in September 2006. We were exploring one evening and walked by this little chocolate shop a few blocks from our hotel in the heart of Rome. It looked like they just sold various chocolates but then we saw a sign that mentioned cafe or snack bar so we ventured down a set of stairs to this tiny cafe with a small list of beverages and sweets available. I went for the milk chocolate and my husband loves dark chocolate. I was assuming it was more of a hot cocoa. I suppose I had not had the pleasure of tasting hot "drinking chocolate" before. We had no idea what we were in for. This stuff was the BEST chocolate I have ever had. They gave us a few little tea biscuits to enjoy with our drink. We both took our time to savor each drop of this liquid gold dessert in a mug.<br />
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Now I would love to hear from YOU! I want to know what dishes or even ingredient is attached to some of your memories. Please comment on this post and share so I know you care. It doesn't have to be long, just a snippet of what it is that makes you think of family or a special someone. <br />
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I'm anxiously awaiting to hear from you!<br />
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ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com2tag:blogger.com,1999:blog-4113555407191637855.post-87020430369718811692012-12-12T13:03:00.000-06:002012-12-12T13:03:16.122-06:00Christmas Treats and Memories<div class="separator" style="clear: both; text-align: center;">
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Happy 12-12-12!! I know it's been a while since I've posted but it took me a bit to get motivated and feel the spirit of the holidays. I finally started holiday baking this week while listening to Christmas music and it did the trick. It also brought back sweet memories of making Christmas Sugar Cookies with my mom when I was younger. It was a tradition while we were kids but slowly went away as we got older and weren't all home together as often for the holidays. That made me sad. So I concentrated on the good memories such as decorating the tree, baking and decorating cookies. Also, my two younger brothers and I each got an ornament for several years with our name and year engraved on a brass ornament each year. I remember how each year we'd all get excited to see the previous year's ornaments and hang our own on the tree and mom would smile. She has such a pretty smile. I love her!<br />
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My husband and I started our own tradition by collecting ornaments throughout the year when we travel. We pick out an ornament everywhere we visit and try to put the year and location if it doesn't already show it. It's fun to decorate the tree each year and reminisce about where we've been each year and add the new ornaments we've accumulated that year. We hope to pass on the tradition someday to our future children and share our stories and memories with them while we drink hot cocoa and decorate the tree. <br />
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Some of our favorite ornaments so far... <br />
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<tr><td class="tr-caption" style="text-align: center;">Japan 2012</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Maui 2011</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Prague 2007 (My husband's favorite)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Budapest 2007</td></tr>
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Back to the goodies. I decided to make a variety of treats. I usually bake more cookies but decided to mix it up a bit by adding some snack mixes and bread. <br />
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I baked my first batch of Rosemary and Kalamata Olive mini breads. They turned out really tasty and will be a great addition to any snack tray or meal. I used the recipe from <a href="http://bakingbites.com/2005/05/rosemary-olive-bread/">Baking Bites</a>. Their recipe is for one loaf but I was able to make 4 mini loaves out of the recipe. <br />
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One of my husband's favorite Christmas treats is the snack mix I put together each year. It's super simple and great to giveaway or put out for your holiday party. I like the colors!! I don't even remember how I came up with it but I assume the colors had something to do with it. <br />
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Christmas Snack Mix</b><br />
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1/2 c pistachios (I remove shells to make it easier to eat)<br />
1/2 c pecans (any of your favorite nuts would work)<br />
1/2 c white chocolate chips <br />
1/2 c craisins or dried cherries<br />
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Makes 2 cups of snack mix. Can easily be doubled. <br />
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I also made some easy Cinnamon Sugar Pretzels and drizzled with green colored white chocolate. <a href="http://www.sixsistersstuff.com/2011/12/white-chocolate-cinnamon-sugar-pretzels.html">Six Sisters</a> has a great easy recipe that I used. <br />
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My latest treats were Shortbread Cookies. I love eating them with coffee or hot cocoa all winter long. This recipe makes a lot so whether you plan to gobble them up yourself or share, you'll have plenty. I used the recipe from my all-time favorite blogger and desperate housewife, <a href="http://thepioneerwoman.com/cooking/2009/08/shortbread-cookies/">The Pioneer Woman</a>.<br />
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Now get baking and spreading the holiday joy in the form of homemade goodies!!<br />
<br />ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-41584539981233346472012-10-30T08:00:00.000-05:002012-10-30T08:00:14.301-05:00Halloween Treats<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrZAtGpLRW8nbnejEWDIeQlC8Blq6ZUoGVPLwDOyUUXPAe8xATY1GjA4d4ZAZ-7AD5e0ezCJ4tkN6AXegiACU-HZhCzhBdtcjrmUXsCq8bvK_1HALjRQeRB9DuEjuO_da4BoreK4Y-C0/s1600/halloweentreats01.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="205" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrZAtGpLRW8nbnejEWDIeQlC8Blq6ZUoGVPLwDOyUUXPAe8xATY1GjA4d4ZAZ-7AD5e0ezCJ4tkN6AXegiACU-HZhCzhBdtcjrmUXsCq8bvK_1HALjRQeRB9DuEjuO_da4BoreK4Y-C0/s320/halloweentreats01.jpg" /></a></div><br />
If you're anything like me, you procrastinate and you are STILL trying to decide what to make last minute for Halloween treats. Below are a couple of quick sweets that any boy or ghoul would enjoy! <br />
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<b>Ghost Pops</b><br />
Jumbo Marshmallows<br />
White Melting Chocolate<br />
Popsicle Sticks<br />
Black Decorating Gel<br />
Lollipop bags and twist ties<br />
Wax Paper<br />
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Melt chocolate in microwave safe bowl in 15 second increments, stirring after each 15 seconds until smooth. Insert Lollipop sticks in marshmallows. Holding stick, dip marshmallows in chocolate. If needed, use a spoon to scoop chocolate on top for better coverage. Place on wax paper to dry. Add eyes and a mouth with decorating gel. <br />
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<b>Spider Cupcakes</b><br />
Chocolate Cakemix (Baked as directed in cupcake liners)<br />
Chocolate Frosting<br />
Black Licorice<br />
Red Hots<br />
Brown Sprinkles (or as my husband calls them, "Jimmies")<br />
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Bake cupcakes as directed on cakemix package. Let cool and frost each cupcake. Sprinkle jimmies on top. Cut each licorice piece in half lengthwise and cut in half horizontally. (Adjust size as you prefer for length and width of legs) If you can find licorice rope, it would be much better in my opinion. Add 2 red hots for eyes. <br />
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What are some of your favorite treats to make for Halloween? Leave a comment and let me know.<br />
ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-39411065327469880402012-10-29T08:00:00.000-05:002012-10-29T08:00:04.698-05:00Pumpkins PumpkinsMy husband and I both love the fall season. It's that time of year for football, jackets, scarves, soups, apple cider and pumpkins. I especially love carving pumpkins together for Halloween. We spend a lot of time debating on our own pumpkin carving design. It's funny how we each plan and carve differently. He draws his on freehand because he's so talented. And he carves it out so quickly. I take AT LEAST a half hour longer. I print out a design, tape it on the pumpkin and poke the outline. <br />
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In the end, it's a great feeling to put the candles in and see what they look like from the sidewalk. We're officially ready for trick-or-treaters! (Well... aside from needing to get the candy. I'm trying to put that off as long as I can so I don't get tempted to eat it all before Halloween.) I get giddy as if I were a child. I think I get so excited because I don't remember carving pumpkins with my parents. I don't know why they neglected to make this awesome tradition a part of our family but I'm so glad that my husband and I do this fun seasonal activity together. <br />
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While we were visiting my husband's family in Seattle recently, we had the extreme pleasure of going to the pumpkin patch with our adorable niece. We all went to lunch then stopped to get coffees and she got to try hot cocoa for the first time and loved it. She just had to bring her hot cocoa into the pumpkin patch. At 2 1/2 she was easily entertained by everything from the rubber ducky racing pond and bowling to the live turkeys, roosters and rabbits that had funny names. <br />
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We were all too worn out afterwards to actually carve the pumpkins but we picked out a great variety. They had all different colors, shapes and sizes. Plus it was her naptime anyway and we didn't want her to miss out. Maybe we'll carve pumpkins with her next year. Happy Fall!<br />
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<br />ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-69331583594817002032012-10-15T08:00:00.000-05:002012-10-15T08:00:23.370-05:00Welcome Fall with an Apple Braid<div class="separator" style="clear: both; text-align: center;">
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I try to take shortcuts as much as I can while in the kitchen to save time. It's worth it to have more time to spend on another dish or to visit with friends and family. I've learned over the years that the last thing I want to do while I have visitors is to slave away in the kitchen, sweating and stressing out while everyone else is relaxing and enjoying the meal. I'll still slave away as needed but where I can cut it out, I go for it. </div>
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For a shortcut, one of my favorite ingredients to use in a recipe is crescent roll dough. You can make a lot of things with this little tube of pre-made dough. Adding fruit to it to make a Danish-type dessert is so easy and the results are delicious. I used apples since fall is here and I love the homey smell of baking apples with cinnamon. The scent filling the house reminds me how much I’ve missed the cooler weather. It also makes me daydream about all the delectable treats I want to make for dinner, dessert and holidays. I love it!</div>
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Crescent Rolls are usually on sale or you can find coupons online to save money but they aren't ever that expensive. You can find it in the refrigerated section with the pie crusts and pre-made cookie dough. </div>
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1 tube of crescent roll dough</div>
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1 medium apple, sliced thin or diced (I used Granny Smith)</div>
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2 tbsp flour</div>
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2 tbsp sugar + 1 tbsp for topping before baking</div>
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1 tsp cinnamon</div>
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pinch of nutmeg</div>
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Preheat oven to 350 degrees. </div>
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In a large bowl, stir together flour, sugar, cinnamon and nutmeg. Add in apples and stir until coated with dry ingredients. </div>
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Press out the rectangle of the crescent roll dough onto a cookie sheet. Make sure to press all seams together. Pour apple mix down the center of dough, leaving a half finger length on each side. </div>
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With a small knife, make slits down each side of dough. Braid or fold dough over the filling so it makes a braid. For the ends, I try to fold up and pinch the sides together so the filling doesn't run out onto the pan. You can use the photo as a reference to how mine looked. Sprinkle 1 tbsp sugar over top of dough.</div>
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Bake for 15-20 minutes or until golden brown. This is perfect served warm with a maple glaze. Or you could serve with vanilla ice cream. Enjoy!</div>
ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-18389552647303785912012-10-11T08:00:00.000-05:002012-10-11T08:00:03.338-05:00Best Chili for Cool WeatherHello 10-11-12! Congrats to those getting married on this day or that have babies. You're special day will be easy to remember. Just a small shout out for all of you.<br />
<br />
We welcomed the cooler weather with open arms last weekend! Oh how I've missed the crisp, cool air of fall. I love wearing my zip up hoodie because t's so big and comfy. I wore it all weekend, even in the house with windows open. We didn't bother to light the fire yet but if it gets any cooler we may have to. <br />
<br />
I love to cook soups and stews and try to use the crockpot when I can to save time during this time of year. If you've never made a soup, chili or stew you are definitely missing out on some homemade tastiness. It's so easy and worth it to make a soul warming meal at home. You'll find tons of easy and delicious recipes online for various soups or stews. Also try out my awesome <a href="http://foodfondness.blogspot.com/2010/02/best-slow-cooker-beef-stew.html" target="_blank">Beef Stew</a>.<br />
<br />
Football weekends are a perfect time for this chili. My husband requests it often to eat while he watches football all day. It's one of his favorite dishes for linner, as he calls it. (Lunch and Dinner) I don't know if that's a real thing or if it's something he just made up. It's a word in our house.<br />
<br />
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<br />
2 slices of bacon, chopped<br />
1 onion, chopped<br />
1 green bell pepper, chopped<br />
2 cloves garlic, minced<br />
1 lb ground chuck beef<br />
2 cans red kidney beans, rinsed and drained<br />
1 can diced tomatoes with juices<br />
1 tbsp tomato paste<br />
2 1/2 tbsp chili powder<br />
1 1/2 tsp cumin<br />
1 tsp crushed red pepper flakes<br />
1 tsp cocoa powder<br />
2 bay leaves <br />
1 12 oz bottle amber beer (I used Shiner Oktoberfest)<br />
1 c beef broth salt and pepper to taste<br />
<br />
In a large soup pot or dutch oven, cook bacon to render fat. When bacon is almost done, add onions and saute until onions are soft, about 8 minutes. Stir in garlic and cook for an additional minute. Add in ground beef and cook until no longer pink, stirring occasionally. Stir in kidney beans and diced tomatoes. Then add tomato paste, chili powder, cumin, red pepper flakes, cocoa powder and bay leaves. Stir in beer and beef broth. Bring to a boil. Then lower heat, cover and simmer for about 20 minutes. Add salt and pepper to taste and serve. We like to add shredded cheese, sour cream and chili cheese Fritos on top to make a supreme Frito chili pie. It's delicious! Enjoy!!<br />
ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-8001916840754945752012-10-06T08:00:00.000-05:002012-10-29T17:43:18.454-05:00Fall Snack MixMy husband and I love to snack. I can't keep chips or candy in the pantry or we'd polish them off on day one. I only purchase snacks when I know we have company coming over or there's a good football game that I know my husband will be watching. I like to stock him up on goodies for game days because I'm such a great wife. <br />
<br />
While wasting time creeping on Pinterest one day, I saw all kinds of fall snack mixes. I decided to make a big batch and keep in a gallon ziplock baggie to keep fresh. I put together a bunch of things we both like. It's very easy and so festive this time of year!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgR4Puh3yWtUYgJ9lGtbJ3qnKiVTplK3ncTg8FNtKf-grWaGDQeOGw9ULGefrHrD67ePZY6F1SBfaCwBK7tlR7uPir8YIBDhSkSIXqjK4Qr3GoH2gfaVSryjf0tUpqDMUHh7Fx3T53EI/s1600/fallsnackmix1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgR4Puh3yWtUYgJ9lGtbJ3qnKiVTplK3ncTg8FNtKf-grWaGDQeOGw9ULGefrHrD67ePZY6F1SBfaCwBK7tlR7uPir8YIBDhSkSIXqjK4Qr3GoH2gfaVSryjf0tUpqDMUHh7Fx3T53EI/s320/fallsnackmix1.jpg" width="240" /></a></div>
<br />
<b>Fall Snack Mix</b><br />
<br />
1 bag of pretzels (I used the snaps - the square waffle looking ones)<br />
1 lb of M & M's (I used peanut but the plain or peanut butter would be good too)<br />
1 bag of milk chocolate chips<br />
1 bag of caramel bits or nibs (I found them at Wal-Mart with the chocolate chips in the baking aisle)<br />
1 bag of candy corn (I used a mix that had the pumpkin shapes, regular candy corn and caramel candy corn)<br />
<br />
Mix all together in a big bowl and you have a tasty fall mix for snacking. I felt it needed a little more saltiness so bugels or chex mix would be good to add. I whipped up a batch of homemade chex mix using <a href="http://thepioneerwoman.com/cooking/2007/12/pws_chex_party_mix/" target="_blank">Pioneer Woman's Chex Party Mix Recipe</a>. Then I added most of it to the mix and kept some by itself separately to enjoy with the sweets mixed in. Enjoy!ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-36840197078936938902012-09-13T08:00:00.000-05:002012-09-13T10:05:06.911-05:00Tailgate with Garlic Parmesan Wings <br />The best time of year is right around the corner friends.
Fall/Autumn is amazing for a plethora of reasons. It brings us crisp
cool weather, delicious soups and stews to warm our souls, the smell of
leaves and football. I could go on and on, as it’s my favorite season.<br />
<br />
These wings are the perfect snack for your crew while they cheer on
their favorite team during football season. They’re actually great for
anytime but football is here and wings and football go together so
well. I hope you enjoy as much as we did!<br />
<br />
I bought a big package of wings on sale and decided I’d make a first
attempt to make a mouth-watering coating so we could have homemade
wings. This is a much more cost efficient option than eating out. My
husband and I both love Garlic Parmesan so that is what I chose to try
out. They turned out better than I expected. My husband usually likes
his wings fried vs. baked and well done.<br />
I took a chance by baking them and just left them in a little longer
to get the crispiness to his liking. I also cut up celery and carrots
into sticks and served with an individual bowl of ranch dressing. He
loved them!<br />
<img alt="" class="photo alignnone size-full wp-image-6209" height="229" src="http://www.southlakemoms.com/wp-content/uploads/2012/08/garlicparmesanwings_post.jpg" title="garlicparmesanwings_post" width="320" /><br />
<table border="0" class="ERHDTable">
<tbody>
<tr>
<td><span class="item ERName"><span class="fn"><br /></span></span></td>
<td align="center" valign="top"></td>
<td class="ERHDPrint" valign="top"><br /></td><td class="ERHDPrint" valign="top"><br /></td></tr>
</tbody></table>
<div class="ERIngredientsHeader">
Ingredients</div>
<ul class="ingredients">
<li class="ingredient">1 teaspoon dried oregano</li>
<li class="ingredient">1 teaspoon garlic powder</li>
<li class="ingredient">1 /2 teaspoon onion powder</li>
<li class="ingredient">1/2 teaspoon ground cumin</li>
<li class="ingredient">1 teaspoon kosher salt</li>
<li class="ingredient">2 1/2 pounds chicken wings</li>
<li class="ingredient">4 tablespoons butter, melted</li>
<li class="ingredient">2 tablespoons dried basil</li>
<li class="ingredient">2 garlic cloves, finely minced</li>
<li class="ingredient">1/4 cup grated parmesan cheese</li>
<li class="ingredient">1/2 teaspoon seasoning salt (I used Emeril’s Original Essence but Lawry’s would work)</li>
</ul>
<div class="ERInstructionsHeader">
Instructions</div>
<div class="instructions">
<ol>
<li class="instruction">Preheat oven to 425F. In a small bowl, mix
together the oregano, garlic powder, onion powder, cumin and salt. Lay
the chicken wings on a baking sheet and season the chicken wings with
this mixture.</li>
<li class="instruction">Bake the chicken wings for 30-40 minutes or
until skin is golden brown. (I left them in for about 50 minutes for
extra crispy.) I flipped them half way through so that both sides get
crispy. While the chicken is baking, mix together the butter, dried
basil, garlic, Parmesan cheese and seasoning salt.</li>
<li>When the chicken is cooked through, toss the
wings with the garlic/cheese/butter sauce. Serve with the blue cheese
or ranch dressing. </li>
</ol>
</div>
ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-79394253564123151952012-09-05T08:00:00.000-05:002012-09-05T08:00:01.881-05:00Easy Spaghetti<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">This dish is sure to be a household favorite as it is super simple and
delicious for all ages! I remember when I was younger I craved creamy
sauces on my pasta. One of my favorite dishes was Chicken Alfredo. As I
got older and tasted different sauces and then started experimenting in
the kitchen, I realized a heavy sauce is not necessary for pasta to be
delicious and satisfying. Kids and even some adults may not understand
that just because it’s healthy doesn’t mean it lacks in flavor.</span></div>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">
</span>
<br />
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"><img alt="" class="photo size-full wp-image-5865 alignleft" height="324" src="http://www.southlakemoms.com/wp-content/uploads/2012/07/easyspaghetti_post.jpg" title="easyspaghetti_post" width="247" /></span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">As I’ve found with a few dishes, lighter is better (and easier in
most cases). I’m getting older and it’s harder to work off the calories,
so stuffing my face with tons of pasta and fattening sauces isn’t
something I do on a regular basis anymore. So I try to limit myself as
much as possible. Don’t get me wrong; I still make pasta with alfredo
sauce every now and then. That stuff is too good to remove completely
from my life.</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">This light recipe came about when I didn’t want to deal with making a
sauce one night and I decided just to add just a couple of ingredients I
had on hand to give the spaghetti some flavor. The result was a light
spaghetti with lots of flavor. This is my go-to recipe and I make a ton
so I can have lunch and dinner the next day. It will feed a family of 4
easily.</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">You can really add anything you wish to this dish. If you dislike or
don’t have capers on hand, switch out with ½ c or so of peas or any
other favorite cooked vegetable. Broccoli florets would also be a great
addition.</span></div>
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">
</span>
<br />
<table border="0" class="ERHDTable" style="font-family: Georgia,"Times New Roman",serif;">
<tbody>
<tr>
<td><span style="font-size: small;"><span class="item ERName"><span class="fn"></span></span><br /></span></td><td align="center" valign="top"><span style="font-size: small;"><br /></span></td><td class="ERHDPrint" valign="top"><span style="font-size: small;"><br /></span></td></tr>
</tbody></table>
<div class="ERIngredientsHeader" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Ingredients</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">1 lb thin or regular spaghetti</span><br />
<span style="font-size: small;">1 c chicken or vegetable broth</span><br />
<span style="font-size: small;">1 tbsp butter</span><br />
<span style="font-size: small;">1 tbsp olive oil</span><br />
<span style="font-size: small;">2 tbsp capers</span><br />
<span style="font-size: small;">Salt and pepper to taste</span><br />
<span style="font-size: small;">Grated Parmesan for sprinkling</span></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;"> </span>
</div>
<div class="ERInstructionsHeader" style="font-family: Georgia,"Times New Roman",serif;">
<span style="font-size: small;">Instructions</span></div>
<div class="instructions" style="font-family: Georgia,"Times New Roman",serif;">
<ol>
<li class="instruction"><span style="font-size: small;">Cook the spaghetti according to package.</span></li>
<li class="instruction"><span style="font-size: small;">While spaghetti is draining, add butter, oil, broth and capers to the hot spaghetti pan and stir.</span></li>
<li class="instruction"><span style="font-size: small;">Once butter is melted, toss in the spaghetti to the pan.</span></li>
<li class="instruction"><span style="font-size: small;">Add salt and pepper to taste. Sprinkle Parmesan cheese over top and serve.</span></li>
</ol>
</div>
ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-57732450179581365212012-06-29T08:00:00.000-05:002012-06-29T08:00:03.048-05:00BLT Crostini<style>
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During the summertime there is no need to slave over the hot
stove when you can make easy light meals without much cooking, if any at
all. I’m sure we all feel
the same way about cooking and baking.
It’s a great accomplishment to create a delicious meal or dessert that
takes a whole day and sometimes more.
</div>
<div class="MsoNormal">
It is not only a rewarding feeling when the final product is
so delectable which makes it worth our hard work, but also it’s nice to see the
smile on the faces of those we share our treats with. However, I’m sure we all agree that once in a while it’s
nice to throw something together that is easy and simple without much
work. It frees us of distraction
and worry so that we have more time to relax on the patio with an icy beverage
while visiting with friends and family.</div>
<div class="MsoNormal">
These bacon, lettuce and tomato bites are a great option for
something light when you don’t feel like cooking a big meal. You can make as little or as much
as you need or even make bigger sandwich version. This recipe made me dream of other things I can throw
together in a similar manner with French bread, a spread and a fruit or
vegetable. For examples I
think the kids would also love this quick idea: toast the slices of bread,
spread on peanut butter and top with a slice of banana and drizzle of
honey. </div>
<div class="MsoNormal">
1 loaf French bread</div>
<div class="MsoNormal">
Bacon Slices, cooked or Bacon Jam (Store-bought or homemade.
I used the <a href="http://onlinestore.skilletstreetfood.com/product/bacon-jam">Bacon
Jam made by Skillet Street Food</a> and it was really good.) </div>
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1 head green leaf lettuce</div>
<div class="MsoNormal">
1 pkg. cherry tomatoes</div>
<div class="MsoNormal">
Sea Salt</div>
<div class="MsoNormal">
I made these delicious bite-sized morsels as snacks for a brunch
I hosted. I sliced the loaf of
French bread about ¼ inch thick. I
placed all the sliced bread on a cookie sheet and drizzled with olive oil and broiled
until toasted (about 2-4 minutes).
Then spread about a teaspoon of bacon jam on each toast. Tear clean lettuce leaves into small
pieces that fit on the toasts. Place on top of the jam. Slice cherry tomatoes in half and
place both halves on lettuce leaves.
Sprinkle sea salt over the top. </div>
<div class="MsoNormal">
**This recipe and article is also featured on SouthlakeMoms.com. http://www.southlakemoms.com/2012/05/01/blt-crostini/</div>
<div class="MsoNormal">
<br /></div>ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-23862309092604816062012-06-27T08:00:00.000-05:002012-06-27T08:00:04.457-05:00Chocolate Bundt Cake with Salted Caramel Sauce<br />
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<br />
<br />
Chocolate, caramel and salt go so well together. Anytime I see a treat with these ingredients featured, I must taste it. (And yes, I even got the glazed doughnut from 7/11 one day that was topped chocolate glaze, drizzled with caramel and sprinkled with sea salt. It was so good and so bad for me! I couldn't resist) Forget I told you that. If I see a recipe I must make it. My husband and I both love this flavor combo and have been addicted to a Fleur de sel caramel ice cream we discovered one day at the grocery store. Fleur de sel is a potent and delicious sea salt. <br />
<br />
<br />
I think the first experience I tried where I actually fell in love with this flavor combination was when my husband made these <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/espresso-caramel-bars-recipe/index.html">Espresso Caramel Bars</a> for my birthday one year. His favorite chef is Giada De Laurentiis so most of his dishes are using her recipes. Wow, they were amazingly delectable and addictive. Beware and be prepared when you make them. Your friends and family will request them from you often. <br />
<br />
<br />
This cake is easier to make in my opinion. If you haven't had the awesome experience to try the chocolate-caramel-salt combo, you're missing out. Take the leap and enjoy!<br />
<br />
<br />
<b>Chocolate Bundt Cake </b><br />
1 c brewed coffee<br />
1 c butter, unsalted<br />
1/2 c Guinness Beer<br />
1/2 c cocoa powder, plus some for dusting the pan<br />
1 1/2 c sugar<br />
2 c flour<br />
1 1/4 tsp baking soda<br />
1/2 tsp salt<br />
2 eggs<br />
1 tsp vanilla<br />
<br />
<b>Caramel Sauce</b><br />
1 c sugar<br />
1/4 c water<br />
1/2 heavy cream, warm<br />
2 tbsp butter, unsalted, softened<br />
1/2 tsp salt<br />
1 tsp vanilla<br />
1 tsp coarse sea salt to sprinkle over top of cake<br />
<br />
Preheat the oven to 325 degrees F. <br />
<br />
<br />
Brew 1 cup of coffee. Set aside. Butter the bundt pan and sprinkle in a couple of tablespoons of cocoa powder and shake around to coat the pan evenly to prevent sticking.<br />
<br />
<br />
In a small saucepan, melt the butter with the coffee, Guinness and cocoa powder stirring with a whisk. After the butter is melted, incorporate the sugar and whisk until dissolved. Transfer the mixture into a large bowl and set aside to cool for about 5 minutes. <br />
<br />
<br />
In a medium bowl, combine the flour, baking soda and salt. In a smaller separate bowl, whisk together the eggs and vanilla. Whisk the egg mixture into the cooled chocolate mixture.<br />
<br />
<br />
Slowly add the flour to the chocolate mixture and whisk until all ingredients are combined.<br />
<br />
<br />
Pour the batter into the bundt pan and bake for 45-50 minutes or until toothpick inserted in middle comes out clean. <br />
<br />
<br />
When cake is done, let cool for one hour before attempting to remove from pan. Run a rubber spatula around the edges to loosen from pan and gently flip pan over onto a wire rack. It should remove easily. <br />
<br />
<br />
While cake is cooling, make the caramel sauce. To a medium saucepan, add sugar and water over medium-high heat. Place cream in a separate small saucepan and heat until warm. <br />
<br />
<br />
Stir the sugar and water until sugar has melted. Let the sugar it without being stirred. The caramel will start to boil and turn a golden brown color. When the coloring happens, remove from the heat. Stir in the warm cream and whisk. Add salt, vanilla and butter and continue to whisk until everything is combined. Set aside to cool for about 5 minutes. Drizzle caramel sauce over the cake and sprinkle the sea salt. Enjoy!ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-37614016625305425062012-06-24T08:00:00.001-05:002012-06-24T08:00:01.740-05:00Sausage and Carmelized Onion Bread Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkkoxoImBLu5NDlF9CRGMktrVgBj0VkHwdck3EqahCT7-OHEzps8hciMub7an42qaRPQpTt1B_IsjASgvKchd5Xjg64RO0loON5WQpZfRvW9XrO9lPmn6alz_TnARhpYiTPZ2hhoSN0s/s1600/sausagecarmelizedonionbreadpudding.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRkkoxoImBLu5NDlF9CRGMktrVgBj0VkHwdck3EqahCT7-OHEzps8hciMub7an42qaRPQpTt1B_IsjASgvKchd5Xjg64RO0loON5WQpZfRvW9XrO9lPmn6alz_TnARhpYiTPZ2hhoSN0s/s320/sausagecarmelizedonionbreadpudding.JPG" width="263" /></a></div>
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Most bread puddings I've had are sweet. They were either for breakfast or dessert. I was in the mood for something savory and it was lunch time but I still wanted bread pudding for some reason. I can't decipher the reasoning behind my stomach and tastebuds sometimes but I just go with it. So I decided to go for a savory bread pudding.
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A friend was coming to visit and I wanted to surprise her with something different. I turned it into a brunch. I went with this Sausage and Carmelized Onion Bread Pudding as it was light, yet filling. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RWnbK5YFvCn6Zn0PPJjt6r8zztjb7fGJ8JP4KC_1aLa4UR7r3_uFFfMB5n0Ie4v1cF7Cme1ehhcmyNg70G1dLNQzI3KMpBlvzsR1FK3lUazC1OGnNf9ft68bwy2HDQqaWzqDOyZSHSs/s1600/sausagecarmelizedonionbreadpudding2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RWnbK5YFvCn6Zn0PPJjt6r8zztjb7fGJ8JP4KC_1aLa4UR7r3_uFFfMB5n0Ie4v1cF7Cme1ehhcmyNg70G1dLNQzI3KMpBlvzsR1FK3lUazC1OGnNf9ft68bwy2HDQqaWzqDOyZSHSs/s320/sausagecarmelizedonionbreadpudding2.JPG" width="320" /></a>
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4 oz pork sausage<br />
1/2 c water<br />
1 1/3 c milk<br />
1/8 tsp salt<br />
2 large eggs<br />
1 large egg white<br />
8 slices french bread, day old, cut into 1 inch cubes<br />
1 yellow onion, chopped<br />
1/2 c sharp cheddar cheese, shredded<br />
Cooking spray<br />
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Preheat oven to 350 degrees F. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add onion and cook for about 10 minutes or until carmelized into a beautiful brown, stirring occasionally. Stir in water and cook for an additional 5 minutes, stirring occasionally. <br />
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Remove onions from pan to a small bowl and set aside. Coat pan again with cooking spray. Crumble sausage into pan. Stir and cook until browned. Add onions back to pan and stir to combine. Once combined, pour onto a paper towel covered plate or bowl. This will help soak up any additional grease. Set aside.
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Whisk together, milk, salt, eggs and egg white. Add bread and gently toss to coat all pieces.
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Stir the sausage and onion mixture into the bread mixture. Spray a 8-9 inch baking dish. Add the combined mixture. Sprinkle evenly with cheese. Bake for about 40 minutes or until golden brown. Enjoy!ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-88765537429442175572012-04-06T08:00:00.014-05:002012-04-06T08:00:01.849-05:00Apple Monkey Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6eIh1kVJfbJKojHlDKf-1MwIFG_bozKCAvqOfZC3BzOfX9_BaeYBM6OIte3N3GyoMpfN9rbhAAFT6_sZ9rkV7CsxvUL16_QgnCIJBDPSdxpt1ge2CxkUUdhAtt5WN4zbfv5aCjpNcHqs/s1600/applemonkeybreadcups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6eIh1kVJfbJKojHlDKf-1MwIFG_bozKCAvqOfZC3BzOfX9_BaeYBM6OIte3N3GyoMpfN9rbhAAFT6_sZ9rkV7CsxvUL16_QgnCIJBDPSdxpt1ge2CxkUUdhAtt5WN4zbfv5aCjpNcHqs/s320/applemonkeybreadcups.jpg" width="245" /></a></div>I'm sure I've mentioned it before but I absolutely love the smell of cinnamon and sugar! Make a dessert using the heavenly ingredients as a main feature and put it in the oven and I'm done for! Some of my favorites: Cinnamon Rolls, Snickerdoodle cookies, Coffee Cake. I have been itching to try out a semi-homemade monkey bread for months now. I had some energy and luckily the ingredients and decided it was time to give in to the temptation. I made 4 individual servings which was really convenient. I'll admit, if I made just one big one, I would have just eaten it all by myself in one sitting with no regrets. None!<br />
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The caramel sauce that pools at the bottom of the dish is sinful but soooo good! You can also make your own glaze or caramel sauce to add on top. <br />
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1 can biscuits (I used Grands flaky layers)<br />
1 c sugar<br />
2 tbsp cinnamon<br />
1/2 stick butter, melted<br />
1 small green apple, cored, peeled and finely diced<br />
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Melt the butter in a small bowl. In a separate small bowl, stir together the cinnamon and sugar. Cut the biscuits in quarters so you'll have 4 pieces from each biscuit. I set piles of 6 pieces aside for each ramekin. I worked in batches and dipped biscuit pieces in butter, then rolled in the cinnamon and sugar. Add to ramekins. Then rolled the diced apple pieces in cinnamon and sugar and sprinkled about 1 tablespoon in each ramekin. Bake for 16-18 minutes or until biscuits are cooked through. Serves 4 individual ramekins.ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0tag:blogger.com,1999:blog-4113555407191637855.post-34985418178200758172012-04-05T08:00:00.001-05:002012-04-05T08:00:14.861-05:00Mexican Pasta Bake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlCoSbJ7oCaze-ZVYvvu6aDvCg5eq4di1RNe6m_-cWzaZ-AbiNOp26r8EILc90oXYRh6VbKOIWLS6wmxD-JKcJz7OR1SiXKMtz3Clkv6uKsohROH_0jK_ZIkea2IxHqeWIpKz3AQu0qN8/s1600/mexicanpastabake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlCoSbJ7oCaze-ZVYvvu6aDvCg5eq4di1RNe6m_-cWzaZ-AbiNOp26r8EILc90oXYRh6VbKOIWLS6wmxD-JKcJz7OR1SiXKMtz3Clkv6uKsohROH_0jK_ZIkea2IxHqeWIpKz3AQu0qN8/s320/mexicanpastabake.jpg" width="281" /></a></div>Spring has definitely arrived! The DFW area was hit by a couple of tornadoes yesterday. The sirens started going off just after lunch while we were at work. We took shelter in the bathrooms at least 3 times. The boss finally decided we weren't going to get any work accomplished for the rest of the day and allowed us to go home if we wanted. There tornadoes that touched down caused destruction in various places. Luckily, no one I know was injured or had any damage. My thoughts go out to those that lost their homes. Check <a href="http://www.buzzfeed.com/mjs538/incredible-pictures-of-the-tornadoes-near-dallas" target="_blank">this</a> out to see some crazy pictures. <br />
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People were anxious to get home to their families so we were released from work when there was a break in the storm. The storms in my area were finally calm to a light rain when I got home so I decided to take advantage of the extra time to make something new and hopefully delicious for dinner. I used the same ingredients I usually throw in a crockpot and decided to make a casserole out of it. My husband said this is better than the crockpot version. Try it out either way. **If you go the crockpot route, add everything to the crockpot except the pasta and cream cheese. Cook on low for 6-8 hours. Add pasta and cream cheese the last hour of cooking on turn on high.<br />
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1 lb pasta (Any tube or corkscrew pasta would work best, I used rigatoni)<br />
2 chicken breasts, cooked and shredded (if you do crockpot method, you can put it in raw)<br />
1 c chicken broth<br />
1/2 block cream cheese, softened at room temperature<br />
1/2 tsp cumin<br />
1/2 tsp salt<br />
1 c salsa <br />
1 small can diced green chiles<br />
1-15 oz can black beans, drained and rinsed<br />
2 c mixed veggies (I used the frozen peas, corn, green beans and carrot mix)<br />
2 c cheddar jack cheese, shredded<br />
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Preheat oven to 375 degrees. Cook pasta according to package. Drain and add to large bowl with veggies and stir. Set aside. In a separate medium bowl, mix together the chicken broth, cream cheese, cumin, salt and salsa. Stir into pasta and veggies. Add green chiles and veggies. Pour half the pasta mix into a buttered 9x13 baking dish. Sprinkle with 1 cup of shredded cheese. Add remaining pasta mix and top with remaining cheese. Bake for 30-35 minutes or until golden and bubbly. ChrysVhttp://www.blogger.com/profile/12332248442026786254noreply@blogger.com0