tag:blogger.com,1999:blog-17001522982269171272024-03-13T16:24:25.978-05:00Food.Might.Be.My.Hobby.[I use recipes for inspiration but rarely follow one. I wanted to start keeping track of good culinary inventions for future reference and to have an easier way to pass them along to my family and friends. I also feel like cooking is an art not a science but anyone can learn. Enjoy.]Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-1700152298226917127.post-28732281727461753232010-10-13T11:52:00.000-05:002010-10-13T11:52:01.548-05:00Spicy.Sausage.Three.Cheese.Casserole<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-size: 10pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">I’ve been such a bad blogger lately.<span style="mso-spacerun: yes;"> </span>I get busy and my blog suffers.<span style="mso-spacerun: yes;"> </span>Here is a delicious breakfast casserole I made weeks ago…but was completely a hit at work.<span style="mso-spacerun: yes;"> </span>And I really hesitated on calling it a casserole, because it gives it such a Grandma connotation.<span style="mso-spacerun: yes;"> </span>But then a wise person told me...there’s nothing bad with being compared to Grandma when cooking.<span style="mso-spacerun: yes;"> </span>Total Fact.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;"><span style="font-size: 10pt; mso-bidi-font-size: 11.0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>::Spicy Sausage Three Cheese Casserole::</strong></span></span></div><div align="center"><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div align="center"><span style="font-family: Georgia, "Times New Roman", serif;"><em>With Jalapeño ranch topping</em></span></div><div align="center"><br />
</div><div align="center"><span style="font-family: Georgia, "Times New Roman", serif;">The original recipe was found <a href="http://allrecipes.com//Recipe/amish-breakfast-casserole/Detail.aspx">here</a>…but definitely added to it and made some tweaks to make it a bit healthier.</span></div><div align="center"><br />
</div><span style="font-family: Georgia, "Times New Roman", serif;">[Ingredients]</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>3 links turkey sausage, de-cased, rolled into small chunks</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>1 medium sweet onion, chopped</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>1 green bell pepper, chopped</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>2 cups sliced, fresh mushrooms</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>3 eggs, lightly beaten </em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>2 cups egg substitute (one small egg beaters carton)</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>2 cups shredded Cheddar (reduced fat)</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>1 ½ cups small curd cottage cheese (non-fat)</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>1 ¼ cups shredded Swiss cheese (1%)</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>4 cups frozen shredded hash browns, thawed</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>1 can spicy rotelle</em></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHICl2FEqGfuzpdmSM-2sS_oU2wuT64D9b7Jo_gxB10MbQjiBkkg_LLNUSiHeS7ZhghEvLsqwtSJoVH4PO2dL0KOSmswQ3cpOHNt0FFfBu0T3gq_FzWx04mhIynGf5LBdTIWYJW2VYcYKF/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" ex="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHICl2FEqGfuzpdmSM-2sS_oU2wuT64D9b7Jo_gxB10MbQjiBkkg_LLNUSiHeS7ZhghEvLsqwtSJoVH4PO2dL0KOSmswQ3cpOHNt0FFfBu0T3gq_FzWx04mhIynGf5LBdTIWYJW2VYcYKF/s320/1.JPG" width="270" /></span></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">[Directions]</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>1. In a large skillet, cook sausage. Set aside.</em></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>2. Sauté onions in drizzle of olive oil until soft/clear. Set aside.</em></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>3. Sauté bell peppers until partially cooked…add mushrooms and continue cooking until soft. Set aside.</em></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>4. In a large bowl, combine eggs, egg beaters, cheese, and hash browns.</em></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>5. Add all cooked ingredients + rotelle (drained well) and mix together.<br />
6. Add salt and pepper.<br />
7. Transfer to baking dish (13-in x 9-in x 2-in) and bake uncovered at 350 degrees for 45 min to an hour (or until cooked all the way through). Can also let sit over night in fridge and cook in the morning.</em></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">Top with salsa and/or jalapeño ranch dip (recipe below).</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4zbtwF3O4Zti96MDfwZy7PKRttqVgn64f__GZ5YREyyd-1vIVjb3HBax2oh0nYTNunjAIz3gkLYRK_mfBGig5fx6umU5rFvpn8r8HQAzdHBfrlvzni1CLwaMYyHUaUA11Qzw59AEvFzGe/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" ex="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4zbtwF3O4Zti96MDfwZy7PKRttqVgn64f__GZ5YREyyd-1vIVjb3HBax2oh0nYTNunjAIz3gkLYRK_mfBGig5fx6umU5rFvpn8r8HQAzdHBfrlvzni1CLwaMYyHUaUA11Qzw59AEvFzGe/s320/3.JPG" width="239" /></span></a></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">This breakfast turned out really really well. I made a double batch and had a variety of baking dishes. The smaller, shallower dish cooked better. Prefer the edges that are crispier. Some of the center pieces were a little less firm than desired. But think part of this was due to not draining the rotelle well enough/too much liquid. Overall, was really delicious. And the jalapeño ranch dip was an insane hit (as you can see by the almost-empty container pictured above).</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>::Jalapeño Ranch Dip::</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">The desire behind making this was two-fold. 1) thought it would be a good topping for breakfast 2) was going to a UT football game watching party later that weekend and thought this would be good to bring. The recipe was a combination of a few I found online, majority of it was based after the dip from <a href="http://everything2.com/title/Jalape%25F1o+ranch+dip+a+la+Chuy%2527s+restaurant+in+Austin%252C+Texas">Chuy’s in Austin</a>.</span></div><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><span style="font-family: Georgia, "Times New Roman", serif;">[Ingredients]</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>16 oz. Sour cream (of course I picked the fat free)</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>1 packet of Hidden Valley Ranch Dip powder</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>1 handful of cilantro leaves</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>1 cup of pickled jalapeño slices (keep adding more if not spicy enough)</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>1 tomatillo (this was found on a different recipe…really don’t think it’s a must-have but if you don’t have or want to buy a tomatillo then I’d prob throw in some lime juice…roughly half a lime)</em></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">[Directions]</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>Throw in a bowl and blend with an <a href="http://www.fusetek.com/thumbnails/7.243071.jpg">immersion blender</a> (first time to use…love) or throw in a blender.</em></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>Completely delicious as topping or as dip with carrots/bell pepper/etc. Literally might have been more enjoyed by my pod at work than the actual casserole.</em></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8EDRQmSCy-GlGU4davIx51Pg-UfPlJ17JszPxhFKcoaleNkq2FPjiTk34NzYVl29j0R1RFMUNPUyiVFXqPwq7t9I7oHq4LD7F8-yPFKnm2lPVYkDsNWsXdgGMxueR-Okx7w8fbOMMGc98/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" ex="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8EDRQmSCy-GlGU4davIx51Pg-UfPlJ17JszPxhFKcoaleNkq2FPjiTk34NzYVl29j0R1RFMUNPUyiVFXqPwq7t9I7oHq4LD7F8-yPFKnm2lPVYkDsNWsXdgGMxueR-Okx7w8fbOMMGc98/s320/4.JPG" width="236" /></span></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">Hook 'em Horns!</span></div>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com3tag:blogger.com,1999:blog-1700152298226917127.post-80774927623002272302010-09-08T17:03:00.000-05:002010-09-08T17:03:44.641-05:00White.Bean.Turkey.Sausage.Chili.<div style="text-align: center;">It has been wet. And gloomy. And cold (81 degrees) here in Dallas the past two days...and this is what it looks like outside my office.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPknc9oNEFgAu612HVdzi-F3JWf4AeUYmutytMzb7qWao2VcjaSKnV5R1Xd6tHYK9XdnMKVAWMim_GInD-AshukXV3Piz-NrQCOTNOLXEUPohFrRLWk43lhmIv5RAGPuwnWuyOUXti1Bik/s1600/p1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPknc9oNEFgAu612HVdzi-F3JWf4AeUYmutytMzb7qWao2VcjaSKnV5R1Xd6tHYK9XdnMKVAWMim_GInD-AshukXV3Piz-NrQCOTNOLXEUPohFrRLWk43lhmIv5RAGPuwnWuyOUXti1Bik/s320/p1.JPG" width="240" /></a></div><br />
<div style="text-align: center;">I was <a href="http://outfitnm.com/Images/this_close_man.jpg">THIS</a> close to digging into the fall shoe section of my closet and wearing some boots today. But that felt a little aggressive. However, I couldn't shake the need for something hot for lunch so I went home and made...</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">::White.Bean.Turkey.Sausage.Chili::</div><div style="text-align: center;"><em>with spicy tomatoes and peppers</em></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZSknIS3rGNqFCFxfb07iLsVXrAlKiKYyDEXQkX6hsaBl8gF3AyNEI6AV3lDQBGiQED_YZmfijCMCtNQMoxqcxvpea62ZwzZ36F5OQVZITSWUuLl4Ol_X72I_ATeeVaj7k0Vo1ny7zzQm/s1600/IMGP2002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLZSknIS3rGNqFCFxfb07iLsVXrAlKiKYyDEXQkX6hsaBl8gF3AyNEI6AV3lDQBGiQED_YZmfijCMCtNQMoxqcxvpea62ZwzZ36F5OQVZITSWUuLl4Ol_X72I_ATeeVaj7k0Vo1ny7zzQm/s320/IMGP2002.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Now it may not even be legal to call something chili that took like 11 minutes to make...but I'm going with it. So fast - so easy - so good.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">[Ingredients]</div><div class="separator" style="clear: both; text-align: left;"><em>2 turkey sausage links (I like spicy Italian) de-cased and pulled into small balls</em></div><div class="separator" style="clear: both; text-align: left;"><em>1 can of cannelloni beans (rinsed)</em></div><div class="separator" style="clear: both; text-align: left;"><em>1 can of rotelle</em></div><div class="separator" style="clear: both; text-align: left;"><em>Splash of Chipotle Tabasco</em></div><div class="separator" style="clear: both; text-align: left;"><em>Salt</em></div><div class="separator" style="clear: both; text-align: left;"><em>Juice of 1/2 a lime</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a medium skillett over medium-high heat, spray pan with cooking spray and brown sausage...covering until cooked through. (roughly 5 minutes)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Then add can of beans and rotelle. Simmer covered 5 minutes.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Then turn off heat. Add Tabasco, sprinkle of salt, and lime juice. Stir one more time then enjoy.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Honestly so fast - so easy - so good.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><em></em><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhccD7XT8ShhtFfW1N2E4MOHwF0nL2TmTV2064jyEIALcEPsoD12uFborMJdyBgwoFLefBT5bHHhOR-ZPsD0VstHiz28_zdW6UBO62XtA5yWPFCsfkE34jXdYmJScKaATvNO3D_624p74Oh/s1600/IMGP2003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhccD7XT8ShhtFfW1N2E4MOHwF0nL2TmTV2064jyEIALcEPsoD12uFborMJdyBgwoFLefBT5bHHhOR-ZPsD0VstHiz28_zdW6UBO62XtA5yWPFCsfkE34jXdYmJScKaATvNO3D_624p74Oh/s320/IMGP2003.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com1tag:blogger.com,1999:blog-1700152298226917127.post-30247532763825442712010-09-02T17:01:00.000-05:002010-09-02T17:01:45.645-05:00Nectarines.Two.More.Ways.<div style="text-align: center;">So as promised, this is the week of nectarines...and below are two more ideas for this delicious fruit...</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong>::Spicy.Nectarine.Salad::</strong></div><div style="text-align: center;"><em>with Jalapeno, Cilantro, and Red Onion</em></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeriVtR_5pv81iIMWoc3cILeP924dUyEuV2BoFLDn4XtFtStF0QT446wzcaSyCbkb2KmObP_9mmdX66teb8gzak-TyR2fIQOoG60c8SdeC5nXme1PZLKZJ5usU3_S6PBtYF1qcMtBIcaMo/s1600/IMGP1966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeriVtR_5pv81iIMWoc3cILeP924dUyEuV2BoFLDn4XtFtStF0QT446wzcaSyCbkb2KmObP_9mmdX66teb8gzak-TyR2fIQOoG60c8SdeC5nXme1PZLKZJ5usU3_S6PBtYF1qcMtBIcaMo/s320/IMGP1966.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I went to this great little restaurant in Dallas with my Mom the other day called <a href="http://www.twosisterscatering.com/">Two Sisters</a> and they had a similar salad that I've tried to recreate.</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">[Ingredients:]</div><div style="text-align: left;">Everything pictured below...</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em>1/4th or so of thinly sliced red onion</em></div><div style="text-align: left;"><em>1 jalapeno chopped finely</em></div><div style="text-align: left;"><em>2-3 nectarines cubed</em></div><div style="text-align: left;"><em>Juice of 1 lime</em></div><div style="text-align: left;"><em>Small bunch of cilantro, chopped</em></div><div style="text-align: left;"><em>Little drizzle of olive oil</em></div><div style="text-align: left;"><em>Bonus not pictured: the restaurant had mozzarella balls in theirs...wonderful...but didn't have on me and to keep it a little healthier opt-ed out...but seriously good add</em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Just stir all ingredients together and enjoy. Fine to eat right away but also gets better with time in the fridge.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7VlZhQ2Yxt5anjSkbj8o80UTzsZneyjuCiiHm1hiLBf-Rw17LPDL1jR6iBHaoVtWfUUQ74TG8GDkG-s8Zt9a1ZLSvAAqkoVyAwLG2gihMLOOEJdUU-ZgVFwOwyq1U6YQzXzCcCB2GCdo/s1600/IMGP1964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij7VlZhQ2Yxt5anjSkbj8o80UTzsZneyjuCiiHm1hiLBf-Rw17LPDL1jR6iBHaoVtWfUUQ74TG8GDkG-s8Zt9a1ZLSvAAqkoVyAwLG2gihMLOOEJdUU-ZgVFwOwyq1U6YQzXzCcCB2GCdo/s320/IMGP1964.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="text-align: center;">Good as kind of a funky fruit salad dessert...or great with grilled chicken.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh82LejbCtwfJnP40Fyfuc9y5Hmp-Svq7mEbMX-XRUJ1-NJPDgb1B8wHjSNW9yjF4EEMZZtFsjjixKqlZF8EBc0rPp31CDkL45IG5_bwo2E5dKbRiNmv2qMIFdQGgdyLXy5FNkEKaLBQG4p/s1600/IMGP1967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh82LejbCtwfJnP40Fyfuc9y5Hmp-Svq7mEbMX-XRUJ1-NJPDgb1B8wHjSNW9yjF4EEMZZtFsjjixKqlZF8EBc0rPp31CDkL45IG5_bwo2E5dKbRiNmv2qMIFdQGgdyLXy5FNkEKaLBQG4p/s320/IMGP1967.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong>::Nectarine.Caprese::</strong></div><div style="text-align: center;"><em>with Goat Cheese, Tomatoes, and Basil</em></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEi3mJqY56yNCLLClbvizjPNMWtWCoux4efAHcL3XyKEc6xIx_kTfLuVO8DKRe3Hcc1msVhZSrMBLMx0aijwi6ikAhjmIIJgxC8IpzKEuPBLJUvMug7yHLP0N7cJRFgycEgzNQpxlmrXL/s1600/IMGP1993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguEi3mJqY56yNCLLClbvizjPNMWtWCoux4efAHcL3XyKEc6xIx_kTfLuVO8DKRe3Hcc1msVhZSrMBLMx0aijwi6ikAhjmIIJgxC8IpzKEuPBLJUvMug7yHLP0N7cJRFgycEgzNQpxlmrXL/s320/IMGP1993.JPG" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I love basil. Love it. Just bought a little thing of it and going to try to plant it. I used to have a pot of basil and rosemary that my Dad planted for me...but for the life of me...not sure why it didn't survive the Winter...</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3lIbFPtdv8qzTSPimgcjtQJTCSj9TSjVj0APU9tIQ_sIH-a9gdeMdfg6PuK9bVpEZcWG3NcTpveZvovtLWBvr8r8yFJ7cpLfV_HLq2rpK1kQQWPWZ2MJeMq5klkj-ZwlmFxYxBIVa-_d/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-3lIbFPtdv8qzTSPimgcjtQJTCSj9TSjVj0APU9tIQ_sIH-a9gdeMdfg6PuK9bVpEZcWG3NcTpveZvovtLWBvr8r8yFJ7cpLfV_HLq2rpK1kQQWPWZ2MJeMq5klkj-ZwlmFxYxBIVa-_d/s400/photo.JPG" width="300" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><em>So to make the caprese salad, just slice the nectarines and tomatoes and layer in some cheese. Standard operating procedure is mozzarella but again...didn't have, so goat cheese gives it an interesting twist. Then sprinkle with salt and pepper and drizzle with olive oil and balsam vin.</em></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Delicious and beautiful.</div>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com0tag:blogger.com,1999:blog-1700152298226917127.post-72878719777635041352010-09-01T11:47:00.000-05:002010-09-01T11:47:09.345-05:00Greek.Yogurt with Strawberries.Blueberries and Walnuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadYK2aJExID6NIc68cQHdvs3RNZPUeFDpslna8KLIo480ZosL2gum16Mdk3M1cPsDi-CDcAz-FqSHX_Brd-Oh3gqQNsrWD0uwE1rpA19lz2C_oxqQc2MKa0wuJsc74OmdIfBJOkRE97IP/s1600/IMGP1991.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhadYK2aJExID6NIc68cQHdvs3RNZPUeFDpslna8KLIo480ZosL2gum16Mdk3M1cPsDi-CDcAz-FqSHX_Brd-Oh3gqQNsrWD0uwE1rpA19lz2C_oxqQc2MKa0wuJsc74OmdIfBJOkRE97IP/s400/IMGP1991.JPG" width="400" /></a></div><br />
<div align="center">In case you need to see another variation to convince you to go out and buy some <a href="http://www.fageusa.com/products.aspx#/zeroPercent/Plain">Greek yogurt</a>...here is today's breakfast...</div><div align="center"><br />
</div><div align="center"><em>Scoop of Greek yogurt sprinkled with cinnamon. Toasted, chopped walnuts. Fresh strawberries and blueberries.</em></div><div align="center"><br />
</div><div align="center">Was really, really good....</div><div align="center"><br />
</div><div align="center">Just sayin.</div>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com1tag:blogger.com,1999:blog-1700152298226917127.post-81482585612758734422010-08-31T10:46:00.000-05:002010-08-31T10:46:28.296-05:00Honey.Cinnamon.Greek.Yogurt with Nectarines and Toasted.Walnuts<div class="separator" style="clear: both; text-align: center;">I'm completely craving nectarines right now. They are in season --- and so juicy and delicious. This week will definitely be dedicated to these little guys...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMozjuINVSNNRewF1LUx6mf8auYN38snb_7duQaGJR3YadFcOFLeHC9wPLg0n8VcQ4H9H8Lb4ox2mTGATt_TiEfC-m7AnesZyVDC53W0SCqvqogLQSpvk-02dL8_mpfVVKMsKIP8TJbqV/s1600/IMGP1959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMozjuINVSNNRewF1LUx6mf8auYN38snb_7duQaGJR3YadFcOFLeHC9wPLg0n8VcQ4H9H8Lb4ox2mTGATt_TiEfC-m7AnesZyVDC53W0SCqvqogLQSpvk-02dL8_mpfVVKMsKIP8TJbqV/s320/IMGP1959.JPG" /></a></div><br />
<div style="text-align: center;">Yesterday at Central Market I was laughing to myself as I literally tested every single nectarine on display for ripeness. I wanted to eat one immediately vs. wait for it to ripen so I was lightly squeezing every one. Probably tested like 50 different ones to try to find one what was ripe enough...and was laughing because it reminded me of Jenga! You know how you lightly tap-tap-tap each block to find the one that moves? That was me at the nectarine display.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Besides nectarines, my other new kick is Greek yogurt. I really like <a href="http://www.fageusa.com/products.aspx#/zeroPercent/Plain">FAGE Total 0%</a> that I found at Whole Foods yesterday. For 1 cup of yogurt it's 120 cal / 0g fat / 20g of protein. So this morning, I made the following for breakfast:</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><strong>::Honey Cinnamon Greek Yogurt with Nectarines & Toasted Walnuts::</strong></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjALcaG6bTbG7TFsQCL3S4IgPVvl5zmLiugP7ZbyWIOuVitrNVvxfyaRt6OK0IRFJ5t8YK6D25ziWOzF_M6Z5jZrpOsq2ZiyoQ0SltxejK8ck29Z5WVT5NlS_Q2avkY3nlDqbsmi5rJTKhR/s1600/IMGP1950.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjALcaG6bTbG7TFsQCL3S4IgPVvl5zmLiugP7ZbyWIOuVitrNVvxfyaRt6OK0IRFJ5t8YK6D25ziWOzF_M6Z5jZrpOsq2ZiyoQ0SltxejK8ck29Z5WVT5NlS_Q2avkY3nlDqbsmi5rJTKhR/s320/IMGP1950.JPG" width="320" /></a></div><br />
Just scoop a cup of the yogurt into a bowl --- sprinkle with cinnamon and drizzle with honey (I used sugar free). Then added fresh, cubed nectarines and chopped walnuts that I quickly toasted on the stove. Was delicious, healthy, and perfect combination of creamy, sweet, and crunchy.<br />
<br />
It can also be made really quickly. If you know me, you know I'm NOT a morning person. I'm usually on two-wheels trying to get to work on time while simultaneously eating a bowl of cereal and curling my eyelashes. I know. It's terrible. I've really tried to lock-it up a bit since the great cereal disaster of 2009 (pictured below) and that usually just means forgoing breakfast until I get to work...and get to eat some instant oatmeal out of a styrofoam cup.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitUt57xOcUhz3jeXeVvCzGpE241H8D-_J9y8_eUchr5SDI10l4Aenctw0vVmuxgrGoDFHCkmOO4GHk7wt2cA5O-_x_CKlsZZjRvNicpmNBLYPa220vfjDqezd1z0kVn_FguXCo3HAJ9bf0/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitUt57xOcUhz3jeXeVvCzGpE241H8D-_J9y8_eUchr5SDI10l4Aenctw0vVmuxgrGoDFHCkmOO4GHk7wt2cA5O-_x_CKlsZZjRvNicpmNBLYPa220vfjDqezd1z0kVn_FguXCo3HAJ9bf0/s320/photo.JPG" width="240" /></a></div><br />
However, you can pre-toast and chop the walnuts and dice the nectarine the night before and put the whole thing together quickly. This was great and easy and delicious. Hope you enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4hzpFjqJSE-2-bGt7mE5OjnteccItDuqRgULloAiQSRQQzXEPC6W_3Vrha-yykdLyXpwizzbASHIXRYpjlvOGJpZKwwWDAJFvz2iI5yiCsvmJeJkRTkevaOd_pDEKuilf1c-pcWTMVuU/s1600/IMGP1953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4hzpFjqJSE-2-bGt7mE5OjnteccItDuqRgULloAiQSRQQzXEPC6W_3Vrha-yykdLyXpwizzbASHIXRYpjlvOGJpZKwwWDAJFvz2iI5yiCsvmJeJkRTkevaOd_pDEKuilf1c-pcWTMVuU/s200/IMGP1953.JPG" width="200" /></a></div>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com2tag:blogger.com,1999:blog-1700152298226917127.post-38595787432215865432010-08-05T22:51:00.003-05:002010-08-06T08:57:08.791-05:00Hot.Dog.Challenge.<div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>::Cranberry-Walnut Turkey Sausage Dog::</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>:with pickled red onions and peppers:</em></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzrcHyxhag6uYTVivcfZyZMcy-gXJr8PYAOyDFK5al9R65FUAkWrVF4hDDIY9EqwG-tWFSUqi74_tPZqDuQfYt4unrBwoOTIc1TaOMIlmQsn67jpeswlD2CPo3mUom59F6Azm5NnQ_eop/s1600/IMGP1732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzrcHyxhag6uYTVivcfZyZMcy-gXJr8PYAOyDFK5al9R65FUAkWrVF4hDDIY9EqwG-tWFSUqi74_tPZqDuQfYt4unrBwoOTIc1TaOMIlmQsn67jpeswlD2CPo3mUom59F6Azm5NnQ_eop/s400/IMGP1732.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
<span style="font-family: Georgia, "Times New Roman", serif;">So in an effort to get me to blog more, a friend of mine gave me a culinary challenge: What’s your take on the classic American Hot Dog?</span><br />
<br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Interesting.</span><br />
<br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">I got excited starting to think about that question and all the different routes I could take. When I think about hot dogs though, the first thing that comes to mind is: Baseball</span><br />
<br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Maybe because although I probably only average about 1.5 hot dogs a year…they are always at some sports stadium. Wrapped in foil. And the idea of one is usually better than the reality. Or maybe because it’s big news in the Big D right now that Nolan Ryan just bought the Texas Rangers. I’m wondering if because of that, the autographed baseball my dad bought for my sister is worth more? Probably won’t have much impact on the Pete Rose ball he got for me.</span><br />
<br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">So anyways, the following is my culinary twist on an American, summer, hot dog meal. However, I’d like to think I’ve not only made it healthier --- but also a little more interesting.</span></div><div style="text-align: center;"><div style="text-align: center;"><br />
</div><div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>::Cranberry-Walnut Turkey Sausage Dog with Non-Fried, Paprika French Fries & No Mayo, Creamy Coleslaw::</strong></span></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0gF8CNFyr5C4jxlLVjuxpZH5wDIGroPGI_Y6CyygQcBIekSEWydi5qj_Vc0iPoUvD2Nz_PrUgEM6jMJ8fY6Zr4vt7gRBIPe4N8PnzB5biKqZg01lcTx6I9YYHu0YHzNOd5u6K6_DrFWm/s1600/IMGP1727.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0gF8CNFyr5C4jxlLVjuxpZH5wDIGroPGI_Y6CyygQcBIekSEWydi5qj_Vc0iPoUvD2Nz_PrUgEM6jMJ8fY6Zr4vt7gRBIPe4N8PnzB5biKqZg01lcTx6I9YYHu0YHzNOd5u6K6_DrFWm/s320/IMGP1727.JPG" /></a></div><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">All the below serves 2 and if you are making the full meal --- prepare in the following order…</span><br />
<br />
<br />
<div style="text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>::Non-Fried, Paprika French Fries::</strong></span><br />
<em><span style="font-family: Georgia; font-size: x-small;">[These are are a recipe from my amazing sister Dani and they are seriously delicious]</span></em></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovxKnNGHND-anL6GU1ZrR_xuG4wsdBPm2BpR7yzDaz4Gzfb3e2nkGDEg1zEJCl-qgEizCz8beyJN1PaaOk_yQypjZRgL7T8VMLII-I544m3vUgAWZhMQT9VzJbFc8nAM2rsDvNrg3bqKw/s1600/IMGP1730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovxKnNGHND-anL6GU1ZrR_xuG4wsdBPm2BpR7yzDaz4Gzfb3e2nkGDEg1zEJCl-qgEizCz8beyJN1PaaOk_yQypjZRgL7T8VMLII-I544m3vUgAWZhMQT9VzJbFc8nAM2rsDvNrg3bqKw/s320/IMGP1730.JPG" width="320" /></a></div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;">[Ingredients]</span></div><div align="left"><span style="font-family: Georgia, "Times New Roman", serif;"><em>3-5 small red potatoes</em></span></div><div align="left"><span style="font-family: Georgia, "Times New Roman", serif;"><em>Olive oil</em></span></div><div align="left"><span style="font-family: Georgia, "Times New Roman", serif;"><em>Salt</em></span></div><div align="left"><span style="font-family: Georgia, "Times New Roman", serif;"><em>Paprika</em></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>Pre-heat oven to 400 degrees. Cut potatoes in half, then into wedges. Add to small mixing bowl and drizzle with olive oil. Mix until well coated. Spread onto cookie sheet. Sprinkle with salt then paprika. Also, feel free to sprinkle with chili powder as well. Put in oven and cook for 25-30 minutes. (No need to move or stir while cooking)</em></span></div><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQ0XG7IGtZd5vA_1LtpwYCEsEGleKtigxC1bugbMWfDkNbaDdUhOgFWmVGLRfu8V1SEFwene3w3zDX2CCxelnOCvztW1sv-DKhGH_nHPrwIwDK8vvlXIehayW6EpH-yWVT0ZV8TLBykcJ/s1600/IMGP1706.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuQ0XG7IGtZd5vA_1LtpwYCEsEGleKtigxC1bugbMWfDkNbaDdUhOgFWmVGLRfu8V1SEFwene3w3zDX2CCxelnOCvztW1sv-DKhGH_nHPrwIwDK8vvlXIehayW6EpH-yWVT0ZV8TLBykcJ/s320/IMGP1706.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1b7u7i1DvN5FVe1ZtAQ1ds65AOtBbHN36ARakUPHtTUndAh01x8qFENCF40bqNcx8kzE9Dsmy00pxS_sX4X38dlviV1W0DKgUT5ztJb0rkqiUEMXeWWLRwiyxEt37ftOjszA6ZeOWHOdX/s1600/IMGP1708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1b7u7i1DvN5FVe1ZtAQ1ds65AOtBbHN36ARakUPHtTUndAh01x8qFENCF40bqNcx8kzE9Dsmy00pxS_sX4X38dlviV1W0DKgUT5ztJb0rkqiUEMXeWWLRwiyxEt37ftOjszA6ZeOWHOdX/s320/IMGP1708.JPG" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>::No Mayo, Creamy Coleslaw::</strong></span><br />
<em><span style="font-family: Georgia; font-size: x-small;">[The trick is Greek yogurt. I've been hearing a lot about it 'great source of protein' and wanted to give it a shot. Seriously tastes very much like normal coleslaw but way less fat.]</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV4RlUU7cgTGLB4k-mZyA0daJrpqqdfB4ACqzGCYIhuluNhv9o_cx7h3I7SG4wJaoPW1euwc9mPJdsXJKEOQoB9h8IbblLIeZKmsfdzQSg024jXngfI_OeRBkUhmU6qWK2j3PYwAG-4Kyt/s1600/IMGP1733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV4RlUU7cgTGLB4k-mZyA0daJrpqqdfB4ACqzGCYIhuluNhv9o_cx7h3I7SG4wJaoPW1euwc9mPJdsXJKEOQoB9h8IbblLIeZKmsfdzQSg024jXngfI_OeRBkUhmU6qWK2j3PYwAG-4Kyt/s320/IMGP1733.JPG" /></a></div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">[Ingredients]</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>2 cups of shredded cabbage/coleslaw</em></span></div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>3T plain Greek yogurt</em></span></div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>1T Dijon mustard</em></span></div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>2T vinegar</em></span></div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>1T fresh-squeezed lime juice</em></span></div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>1T brown sugar</em></span></div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;"><em>½ t coriander</em></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>In small glass/mixing cup dissolve brown sugar with lime juice. Add all ingredients in medium mixing bowl and pour brown sugar/lime mixture over. Stir well then cover and refrigerate.</em></span></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>::Cranberry-Walnut Turkey Sausage Dog::</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><em><span style="font-family: Georgia;">:with pickled red onions and peppers:</span></em><br />
<br />
<em><span style="font-family: Georgia; font-size: x-small;">[This is literally amazing. I impresses myself. And I'm definitely going to try some other variations.]</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><br />
</div><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzrcHyxhag6uYTVivcfZyZMcy-gXJr8PYAOyDFK5al9R65FUAkWrVF4hDDIY9EqwG-tWFSUqi74_tPZqDuQfYt4unrBwoOTIc1TaOMIlmQsn67jpeswlD2CPo3mUom59F6Azm5NnQ_eop/s1600/IMGP1732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzrcHyxhag6uYTVivcfZyZMcy-gXJr8PYAOyDFK5al9R65FUAkWrVF4hDDIY9EqwG-tWFSUqi74_tPZqDuQfYt4unrBwoOTIc1TaOMIlmQsn67jpeswlD2CPo3mUom59F6Azm5NnQ_eop/s320/IMGP1732.JPG" /></a></div><br />
<div align="left"><br />
<span style="font-family: Georgia, "Times New Roman", serif;">[Ingredients]</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>2 turkey sausage links (I used Jennie-O Italian Hot sausage)</em></span></div><div align="left"><span style="font-family: Georgia, "Times New Roman", serif;"><em>¾ cup coarsely chopped, toasted walnuts</em></span></div><div align="left"><span style="font-family: Georgia, "Times New Roman", serif;"><em>¼ cup dried cranberries</em></span></div><div align="left"><span style="font-family: Georgia;"><em>1 red onion</em></span></div><div align="left"><span style="font-family: Georgia;"><em>Jar of pepperoncinis</em></span></div><div align="left"><em><span style="font-family: Georgia;">Balsamic vinegar</span></em></div><div align="left"><span style="font-family: Georgia, "Times New Roman", serif;"><em>Bun if desired; your choice…I used <a href="http://www.naturesownbread.com/NAT_Varieties/Variety.cfm?CategoryID=126&ProductID=709">Nature’s Own Whole Grain Sandwich Rounds</a></em></span></div><div align="left"><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><em>De-case sausage and put in bowl. Chop walnuts and toast in small skillet, add to bowl of sausage. Add cranberries and ‘knead’ mixing everything together. Re-form into sausage links (3). Cook on grill pan over medium-high heat, coat first with cooking spray. Rotate until all sides are grilled and sausages are cooked through.</em></span><br />
<br />
<em><span style="font-family: Georgia;">While cooking, slice red onion horizontally into thin rings. Only need roughly four slices. In a small sauce pan heat drizzle of olive oil. Separate and add onion rings to pan. Saute 1-2 minutes until begin to soften. Add roughly 1/4 cup of pepperoncinis. Shake in roughly 1 Tablespoon of balsamic vinager...enough to coat. Stir well...will cook away quickly.</span></em></div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIb0VxB4cTgS7TexqYqBXxkmaApv1StFKcceEv_tCE6QGRkeOofHDyg4X7vpYuHFmlde8p8nhGDE53NES7n0TEYWycgOPwJy0Bf5Wrkp-8aY2ML4wAjjLn1C8Eq5YwxcJEtlyI2FDwNgr/s1600/IMGP1720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIb0VxB4cTgS7TexqYqBXxkmaApv1StFKcceEv_tCE6QGRkeOofHDyg4X7vpYuHFmlde8p8nhGDE53NES7n0TEYWycgOPwJy0Bf5Wrkp-8aY2ML4wAjjLn1C8Eq5YwxcJEtlyI2FDwNgr/s200/IMGP1720.JPG" width="200" /></a></div><br />
<span style="font-family: Georgia;">Once every thing is done cooking...plate it all up. The sausage is seriously amazing even without a bun. Top with the onion/pepper mixture. Enjoy!!</span></div>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com1tag:blogger.com,1999:blog-1700152298226917127.post-28497263523704014332010-07-27T20:25:00.000-05:002010-07-27T20:25:35.280-05:00Over.A.Month???<span style="font-family: Georgia, "Times New Roman", serif;">I really can't believe it's been over a month since I last posted! (And even longer since my last 'original' post!)</span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">My two most loyal readers, and fellow bloggers, </span><a href="http://chenaultlife.blogspot.com/"><span style="font-family: Georgia, "Times New Roman", serif;">Sarah</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> and </span><a href="http://the-bunch-bunch.blogspot.com/"><span style="font-family: Georgia, "Times New Roman", serif;">Heather</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> both recently asked me where I'd been. I told them I've been cooking less and trying to save money (i.e. </span><a href="http://foodmightbemyhobby.blogspot.com/2010/06/lemon-basillumpcrab.html"><span style="font-family: Georgia, "Times New Roman", serif;">no lump crab meat</span></a><span style="font-family: Georgia, "Times New Roman", serif;">) and honestly have just been eating turkey sandwiches and quakes and those aren't blog-worthy!</span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Then today, as I was enjoying said meal for lunch I realized, "Dang...I make a good lookin' sandwich!"</span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">[Evidence]</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMA0xKKNCNxPn0yHZ5K55dSUpBgxc3eIh9voHnIXfp56r0bLCTdFL-KZ-jgI9Xmq_7wfwB_X7UqllYi73-WdnO4TZ4WnyQC2BOExxbX66_e-luwDm1zQCjnb7MuCRh7H89KFw7CScvP5Q7/s1600/IMGP1703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMA0xKKNCNxPn0yHZ5K55dSUpBgxc3eIh9voHnIXfp56r0bLCTdFL-KZ-jgI9Xmq_7wfwB_X7UqllYi73-WdnO4TZ4WnyQC2BOExxbX66_e-luwDm1zQCjnb7MuCRh7H89KFw7CScvP5Q7/s400/IMGP1703.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"><span style="font-family: Georgia, "Times New Roman", serif;">The secret lies in toasting the bread and tomatoes and peppers (pictured below) and cheese before putting on all the other good stuff...</span></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DkrR0n4hxIZeSRcFLu5NaP1_pHAhKmmWGY2UUnFK4naF54-i-y0FwQ79kyX-wQ-A_Szf0oGIp9CkivaiuMdklOKIUV3DR04p88EwKsCBcxAS2nE3jHkaxo9Ns0nC7OZx6OBfsoKEtyio/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-DkrR0n4hxIZeSRcFLu5NaP1_pHAhKmmWGY2UUnFK4naF54-i-y0FwQ79kyX-wQ-A_Szf0oGIp9CkivaiuMdklOKIUV3DR04p88EwKsCBcxAS2nE3jHkaxo9Ns0nC7OZx6OBfsoKEtyio/s200/photo.JPG" width="149" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I'll post something new & more exciting soon...my traffic count can't take much more of this...</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnYcLhUj8bLteKfGXAQQGPi57C8FT9zMPippIgraPDmMyyqDVC1L_tpkk3GD6MSCdkhrk6IXRWkZfPgFkoAJNt-3o4Egpj7HfkGbr9kQofgDf9Dlq4-DHb_pzsIyNDGigSMgaibdLH2fC/s1600/traffic.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="186" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnYcLhUj8bLteKfGXAQQGPi57C8FT9zMPippIgraPDmMyyqDVC1L_tpkk3GD6MSCdkhrk6IXRWkZfPgFkoAJNt-3o4Egpj7HfkGbr9kQofgDf9Dlq4-DHb_pzsIyNDGigSMgaibdLH2fC/s320/traffic.png" width="320" /></a></div>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com2tag:blogger.com,1999:blog-1700152298226917127.post-80274328774213471722010-06-22T18:59:00.000-05:002010-06-22T18:59:18.509-05:00You.Haven't.Made.This.Yet?<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I know it's WAY too soon to already be recycling recipes...but I just have to say...this is my best invention so far...and it was completely an invention...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmW3iBzhLdmMzvuKngq9B6CDM2erFWiddz1RfYcLjjSH5vNilCvGtGLaGf53yofycS8hLXztWG4Kkivyn3FboWp4EbgaI7hyAqVMuEPaIbP13pDJrm7vZV-Gj_roqDQSx15FGMom2ZSB4/s1600/IMGP1500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgmW3iBzhLdmMzvuKngq9B6CDM2erFWiddz1RfYcLjjSH5vNilCvGtGLaGf53yofycS8hLXztWG4Kkivyn3FboWp4EbgaI7hyAqVMuEPaIbP13pDJrm7vZV-Gj_roqDQSx15FGMom2ZSB4/s400/IMGP1500.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">::Turkey Tacos:: + ::Black Bean Salad:: + ::Summer Twist:: = Heaven.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">You are going to have to click back to my March archive for the taco/black bean recipes --- but I promise --- so easy and so good.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Then, my <em>Summer Twist</em> referenced above is simply avocado and mango. I'm utterly utterly obsessed with mango and don't know what I'll do when they go out of season. I've literally had one a day for probably the past 2 weeks. BTW, it cracks me up that yesterday was officially "The First Day of Summer". Dude, it's been summer for months up in Texas. "First Day of Summer" to me is mid-May --- like when school is out --- that's summer. Or as soon as it hits 90 degrees --- which may have actually been April down here. But whether you are just celebrating summer --- or kinda already OVER summer --- make this, eat this, enjoy this.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCw_wKu6JSnkzJs_ahT9PmhsuTLMz3MaceQR2litO4xlxw2fcvzNG63hfUpXz3hY3inAC-4psIC40xSVMr07ST8JyIavvWZLEc43uePHt11ylKsBniKnPCsQO6oIpkirERzt8dNdiY4Sxr/s1600/IMGP1502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCw_wKu6JSnkzJs_ahT9PmhsuTLMz3MaceQR2litO4xlxw2fcvzNG63hfUpXz3hY3inAC-4psIC40xSVMr07ST8JyIavvWZLEc43uePHt11ylKsBniKnPCsQO6oIpkirERzt8dNdiY4Sxr/s400/IMGP1502.JPG" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em>...so my "mango-a-day" habit got me wondering how good/bad these guys are for ya. It's basically like eating an apple in terms of calories (130), <span class="goog-spellcheck-word">carbs</span> (35g), fiber (4g), protein (1g); however, it has more sugar (31g vs. 25g) which gives it the <span class="goog-spellcheck-word">glycemic</span> index of a banana (51) vs. the 38 index of an apple. I don't exactly know what that means...but that's not great.</em></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><em>...one final thought...thanks to Gwen S<span class="goog-spellcheck-word">tefani</span>...literally anytime I write "banana" I hear in my head B-A-N-A-N-A-S! Literally. Every time. Am I the only one?</em></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com1tag:blogger.com,1999:blog-1700152298226917127.post-43794826938605870912010-06-14T20:52:00.001-05:002010-06-14T20:52:39.282-05:00Apple & Basil.Chicken.Salad.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkQnPgv0xqzP0_rjfdl_E4_xMA-0zSP0Kv4T5hWMhpHEo560SxBa3E4ieAokIeBACgydMATico-PuWv7Xohyphenhyphenoaf4i6wDR5L9Y_xQVYHt72c59pUusOdb6VtJEWJKoSN6BaKjOS0EZC9OG/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbkQnPgv0xqzP0_rjfdl_E4_xMA-0zSP0Kv4T5hWMhpHEo560SxBa3E4ieAokIeBACgydMATico-PuWv7Xohyphenhyphenoaf4i6wDR5L9Y_xQVYHt72c59pUusOdb6VtJEWJKoSN6BaKjOS0EZC9OG/s400/1.jpg" width="400" /></a></div>This is absolutely delicious. It's a great mayo-free chicken salad. And took like 15 min to make. Original recipe came <span style="background-color: white;">from </span><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/chicken-salad-apple-basil-10000001213081/index.html"><span class="goog-spellcheck-word" style="background: #ffffff;">RealSimple</span></a><br />
<br />
[Ingredients]<br />
<em>4 boneless, skinless chicken breasts</em><br />
<em>4 teaspoons salt</em><br />
<em>1 teaspoon pepper</em><br />
<em>1/4 cup lime juice (roughly 2 limes)</em><br />
<em>1 T vinegar</em><br />
<em>2T brown sugar</em><br />
<em>4 scallions (or green onions or leeks)</em><br />
<em>2 granny smith apples, peeled and diced</em><br />
<em>1/3 cup peanuts, roasted and chopped</em><br />
<em>2T mint, thinly sliced</em><br />
<em>1/2 cup basil, thinly sliced</em><br />
<br />
[Directions]<br />
<em>1. Pound chicken to even thinness. Cut into strips. Place in large saucepan and add enough water to cover chicken by 1/2 inch. Add 3T of salt and 1/2 teaspoon of pepper. Let simmer. Cook until no pink remains; roughly 8-10 minutes.</em><br />
<br />
<em>2. While chicken is cooking, in a large bowl combine: lime juice, vinegar, and sugar --- stirring until sugar dissolves.</em><br />
<br />
<em>3. Add peanuts to small saucepan and toast --- stirring frequently.</em><br />
<br />
<em>4. Add scallions and apples and toss.</em><br />
<br />
<em>5. Drain and pat chicken dry. Dice and add to apple mixture, along with peanuts, mint, basil, and remaining salt and pepper. Toss and plate.</em><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YJ1afsRGBBLaEhDlUNN4JXcvnqjUh0HIUj_ES-vdXUz5hCahb0FvAuT0sOyZ2V9hFFCYWLdtTsUO_YCkyt-DyQ3a-nteGAzuu-xGPuD_hRMgeMTMEoJmUQ3lxr1MhXbrsu-jaCFOfp_3/s1600/2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YJ1afsRGBBLaEhDlUNN4JXcvnqjUh0HIUj_ES-vdXUz5hCahb0FvAuT0sOyZ2V9hFFCYWLdtTsUO_YCkyt-DyQ3a-nteGAzuu-xGPuD_hRMgeMTMEoJmUQ3lxr1MhXbrsu-jaCFOfp_3/s400/2.jpg" width="400" /></a></div>Enjoy!Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com1tag:blogger.com,1999:blog-1700152298226917127.post-30893801249032442502010-06-11T10:02:00.001-05:002010-06-11T10:03:20.974-05:00Southwestern.Breakfast.Bake.<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOagJw6cgIQpjYTNrXmh_-LfzXNOLVooheNPonMXm_-T4_qtDR21cLpDmdkZZV6xpI3hFptiYwP5KX80rbje_J2lf0ByYF-xWA0ArVAjaChTWFAS-tDTO5EX-WlWlOz395vlx_xDPMGFi-/s1600/IMGP1458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOagJw6cgIQpjYTNrXmh_-LfzXNOLVooheNPonMXm_-T4_qtDR21cLpDmdkZZV6xpI3hFptiYwP5KX80rbje_J2lf0ByYF-xWA0ArVAjaChTWFAS-tDTO5EX-WlWlOz395vlx_xDPMGFi-/s400/IMGP1458.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: center;"><span style="background-color: white;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">[Back S<span class="goog-spellcheck-word" style="background-attachment: scroll; background-image: none; background-position: 0% 0%; background-repeat: repeat;">tory</span>]</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">If you are interested, here is a little back story --- otherwise skip right on down to the recipe. Where I work, no one has offices. Not even the owner of the agency. We all sit in cubes --- some are just significantly larger than others. Anyways, the cubes are arranged in groups of 8 or so --- which are referred to as "pods". Well, every Friday my pod takes turns bringing in breakfast. Given I've been cooking more, they told me my usual fare of Einstein Bagels or Taco Cabana breakfast tacos wasn't going to cut it.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;">I did some research and came across this casserole recipe on </span><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1723431&adsqs=raid:1895346"><span class="goog-spellcheck-word" style="background: #ffffff;">MyRecipes</span></a><span style="background-color: white;"> and I liked it because it's on the healthier side --- at least relative to others. Then I added a few things to spice it up --- and changed the name because the term "casserole" either evokes grandma or Thanksgiving green beans.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><br />
</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb70i81TkNVmjowqeEYmOBaOTqC1-LoA8T7ghswrIx2HPIOoIIPLKgvOzeyZFYNsN3zfNQ3pJ5wHRPnEQLpCUCzzXq2T21PhyccmlVmKc53NRnJ-uwJsx1BcbarI-a4yS0L7Uw4MDVJ-Tf/s1600/IMGP1462.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="background-color: white;"><img border="0" height="320" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb70i81TkNVmjowqeEYmOBaOTqC1-LoA8T7ghswrIx2HPIOoIIPLKgvOzeyZFYNsN3zfNQ3pJ5wHRPnEQLpCUCzzXq2T21PhyccmlVmKc53NRnJ-uwJsx1BcbarI-a4yS0L7Uw4MDVJ-Tf/s320/IMGP1462.JPG" width="288" /></span></a><span style="background-color: white;">[Ingredients]</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: white;"></span></div><span style="background-color: white;"><br />
</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">Cooking spray</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">12 ounces turkey breakfast sausage (3-4 links)</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">2 cups milk (I used skim but whatever you have)</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">2 cups egg substitute (one of those small egg beaters cartons)</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">3 large eggs</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">1 teaspoon dry mustard </span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">3/4 teaspoon salt </span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">1/2 teaspoon pepper </span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">1/4 teaspoon ground red pepper </span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">16 slices white bread (pretty much a loaf)</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">1 cup finely shredded reduced-fat extra sharp cheddar cheese</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: white;"><em>Paprika</em> </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: white;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: white;">[Adds]</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: white;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">What I added:</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">1 can black beans</span></em></div><em><span style="background-color: white;">1 can <span class="goog-spellcheck-word" style="background-attachment: scroll; background-image: none; background-position: 0% 0%; background-repeat: repeat;">rotelle</span></span></em><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">But you could also add mushrooms, chopped bell pepper, green chilies, chopped onions etc.</span></em></div><span style="background-color: white;"><br />
</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: white;">[Directions]</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: white;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">1. Heat a large skillet over medium-high heat and coat with cooking spray. De-case sausage and add to pan. Stir and break sausage to crumble, cooking roughly 5 minutes or until browned. Doesn't have to be cooked all the way through since will go in the oven. Set aside to cool.</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">2. Combine milk and next 6 ingredients (stop at bread) in a large bowl and whisk.</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><br />
<span style="background-color: white;"></span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">3. Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, cheddar cheese, and any "adds" to milk/egg mixture, stirring to combine.</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: white;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">4. Pour bread mixture into a 13 x 9 baking dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><br />
<span style="background-color: white;"></span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">5. Remove from fridge and let stand 30 minutes.</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: white;"><br />
</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">6. Preheat oven to 350°.</span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><br />
<span style="background-color: white;"></span></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em><span style="background-color: white;">7. Sprinkle evenly with paprika and bake for 45-55 minutes or until lightly browned and egg is set. let stand 10 minutes --- then enjoy!</span></em></div><span style="background-color: white;"><br />
</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: white;">When serving --- top with salsa. I used my favorite "Joe T's" salsa. I'm pretty sure it was a hit...</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="background-color: white;"><br />
</span></div><span style="background-color: white;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyE-k8wtL-0u2qhtru8vZ-VAK0Hn5cxOQ0v52agsROJGaB4NgaxjJCd6h2j5Rp0H9hSedCYq5s8fOMST4p-alHWyJFg4j8EDVwaXHwooaXxz7TBfqEMnQIUwwIDOnU7F_61wwBeD3oW6R/s1600/IMGP1463.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="background-color: white;"><img border="0" height="150" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyE-k8wtL-0u2qhtru8vZ-VAK0Hn5cxOQ0v52agsROJGaB4NgaxjJCd6h2j5Rp0H9hSedCYq5s8fOMST4p-alHWyJFg4j8EDVwaXHwooaXxz7TBfqEMnQIUwwIDOnU7F_61wwBeD3oW6R/s200/IMGP1463.JPG" width="200" /></span></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com2tag:blogger.com,1999:blog-1700152298226917127.post-19031011289142305412010-06-09T22:15:00.004-05:002010-06-11T10:47:17.956-05:00Avocado.&.Banana.Salad.<em></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3ozp6nPN8LymeVdC1in-065l-aqqLK12aw3vG8nCwmJf_vDA84HLH0I7TJ7BE6C_8xQcfVD9q8oyahlt-rWF1AzpnniG5wsjDxZ6A7XFDmzb42bBYS1_TqWNilyKnqJ5PgTgTKEJSswk/s1600/avocado.jpg"><span style="font-family: Georgia, "Times New Roman", serif;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480979181760870514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI3ozp6nPN8LymeVdC1in-065l-aqqLK12aw3vG8nCwmJf_vDA84HLH0I7TJ7BE6C_8xQcfVD9q8oyahlt-rWF1AzpnniG5wsjDxZ6A7XFDmzb42bBYS1_TqWNilyKnqJ5PgTgTKEJSswk/s400/avocado.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<div><span style="font-family: Georgia, "Times New Roman", serif;">Listen. I know it sounds crazy. I get it. But TRUST me. This.Is.Amazing. The salty crunch of the pistachios mixed with the sweetness of the banana and the bite of the chili and lime is all interesting and delicious.</span><br />
<br />
</div><div><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">Let me tell you a quick little story though. So yesterday I was clicking on some blogs I follow and came across this one on </span><a href="http://www.fussfreecooking.com/meatless-recipes/avocado-banana-salad/"><span style="font-family: Georgia, "Times New Roman", serif;">FussFreeCooking</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> and decided I was so buying the ingredients and going to try it.</span><br />
<br />
</div><div><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">Later that day I got a notification that someone had commented on my blog --- and it was a STRANGER. That may not excite you but it excited me. I really only thought my friend Sarah and my Mom ever read my blog so to get a legit comment (and compliment no less) from just a random reader --- Ex.Citing!</span><br />
<br />
</div><div><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">It gets better. I then clicked on her name to see who this random fan was and believe it or not --- it took me back to FussFreeCooking! Literally the girl who's blog I'd been on earlier that day and who made the recipe I decided to try --- was the girl who commented on my blog.</span><br />
<br />
</div><div><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">Crazy great --- and this all went down on my birthday!</span><br />
<br />
</div><div><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">Ok --- on to the recipe, this makes 2 servings:</span><br />
<br />
</div><div><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">[Ingredients:]</span></div><div><em><span style="font-family: Georgia, "Times New Roman", serif;">1/2 avocado, diced into cubes</span></em></div><div><em><span style="font-family: Georgia, "Times New Roman", serif;">1 banana (at preferred level of ripeness), diced into cubes</span></em></div><div><em><span style="font-family: Georgia, "Times New Roman", serif;">1/4 or 1/2 small red chili, finely chopped</span></em></div><div><em><span style="font-family: Georgia, "Times New Roman", serif;">1T olive oil</span></em></div><div><em><span style="font-family: Georgia, "Times New Roman", serif;">Juice from 1/2 a lime</span></em></div><div><em><span style="font-family: Georgia, "Times New Roman", serif;">2T coriander, chopped -OR- 1t ground coriander seed powder (in bulk spices section)*</span></em></div><div><em><span style="font-family: Georgia, "Times New Roman", serif;">2T pistachio, toasted and chopped</span></em></div><div><em><span style="font-family: Georgia, "Times New Roman", serif;">Salt and Pepper</span></em><br />
<br />
</div><div><em><span style="font-family: Georgia, "Times New Roman", serif;"></span></em></div><div><em><span style="font-family: Georgia, "Times New Roman", serif;"></span></em></div><div><span style="font-family: Georgia, "Times New Roman", serif;">[Directions:]</span></div><div><em><span style="font-family: Georgia, "Times New Roman", serif;">1. Combine all ingredients in medium bowl except for pistachios and stir</span></em></div><div><br />
<em><span style="font-family: Georgia, "Times New Roman", serif;">2. Plate mixture and sprinkle with pistachio</span></em></div><div><br />
<em><span style="font-family: Georgia, "Times New Roman", serif;">3. Enjoy as is or with crackers, chips, or bread (I just had it plain)</span></em></div><div><em><span style="font-family: Georgia, "Times New Roman", serif;"></span></em></div><div><em><span style="font-family: Georgia, "Times New Roman", serif;"></span></em></div><div><br />
<br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">*Literally just realized I read the recipe wrong when I made it. I bought the coriander </span><span style="font-family: Georgia, "Times New Roman", serif;">powder thinking it was the spice that was needed. Didn't realize it even came in "leaf" form. When I was making it I could tell there was some sort of leaf in the picture but assumed it had been left out of the recipe --- kinda looked like cilantro. Then I just realized I read it wrong.</span><br />
<br />
</div><div><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;">HOWEVER --- I thoroughly enjoyed my "powdered" option and definitely recommend going that route if desired!</span></div><div><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div><span style="font-family: Georgia, "Times New Roman", serif;"></span></div>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com0tag:blogger.com,1999:blog-1700152298226917127.post-72700200795205600222010-06-09T21:40:00.003-05:002010-06-11T10:57:54.245-05:00Lemon-Basil.Lump.Crab.&.Corn.Salad.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Y4ml5S0lltFFfpjZEWNn9l5a2Y8pQq1-t8tmOl8mfuOhBkRC_TDwH1aKsqoqD5XKh4q6tH4MZtY_vZhWfavVNF0fHZM7n9Vqivk5HP1DZyahbo_PSDVu65PTY8IytHKpUrYWxveOFID2/s1600/crab3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480971885880675794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Y4ml5S0lltFFfpjZEWNn9l5a2Y8pQq1-t8tmOl8mfuOhBkRC_TDwH1aKsqoqD5XKh4q6tH4MZtY_vZhWfavVNF0fHZM7n9Vqivk5HP1DZyahbo_PSDVu65PTY8IytHKpUrYWxveOFID2/s400/crab3.jpg" style="cursor: hand; display: block; height: 397px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhDN92IhX3eXqt9tLJKsdRdWV4j7ebpdAspdWKQvqa7BD3Es3SSzvhCP1vrwCogHH1D_BnssnAlKVvShnCU2rw0KINiYD4jUkuWl2bTC-dbOepYeUAeU9YQ8flSDvqflpcQx-gpUs4XXB/s1600/crab3.jpg"></a><br />
<div>So this was a recipe I gave a slight twist to from <span class="blsp-spelling-error" id="SPELLING_ERROR_0">AllRecipes</span>.com --- following serves 2:<br />
<br />
[Ingredients]</div><div></div><div></div><div></div><div><em>Zest of one lemon</em></div><div><em>Juice of 2 lemons</em></div><div><em>Juice of 1 lime</em></div><div><em>2T vinegar</em></div><div><em>1T olive oil</em></div><div><em>1t honey</em></div><div><em>1/2T <span class="blsp-spelling-error" id="SPELLING_ERROR_1">dijon</span> mustard</em></div><div><em>1/8t salt</em></div><div><em>1/8t pepper</em></div><div><em>1 ear of corn / roughly 1/2 cup kernels</em></div><div><em>1/4 cup sliced basil</em></div><div><em>1/4 cup red bell pepper</em></div><div><em>2T finely chopped red onion</em></div><div><em>8oz / 1/2lb of lump <span class="blsp-spelling-error" id="SPELLING_ERROR_2">crabmeat</span>*</em></div><div><em>2 beefsteak tomatoes</em></div><div><em>6 cherry tomatoes</em><br />
<br />
[Directions]</div><div></div><div></div><div></div><div><em>1. If using a fresh ear of corn, shuck it (ha ha), then rub with olive oil and sprinkle with paprika and garlic salt. Grill or roast in oven at 400 degrees for 15 min --- rotating occasionally.</em><br />
<em><br />
</em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em>2. Combine zest, lemon and lime juices and the remaining ingredients up until the corn in a medium bowl and whisk.</em><br />
<em><br />
</em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em>3. Add corn, basil, bell pepper, and onion to juice mixture and stir until coated.</em><br />
<em><br />
</em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em>4. Slice or chop <span class="blsp-spelling-error" id="SPELLING_ERROR_3">tomatoes</span> and divide on two plates. Sprinkle with salt and pepper. Top with scoop of crab mixture.</em><br />
<br />
</div><div></div><div></div><div></div><div>Enjoy!</div><div></div><div></div><div></div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5480971264769749090" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZvNvo4qPw4nQr7yjBVLxgiKOk7QEjiiUhawus4axx8caJ26Gv0rNKocFCvJZg5Yl-jSFpTs33sKSJfnnUVDcZcdXV31BU1JYvT0Xcti4YofX871hNLkIk2Y5CtFfuyICvt3ZOMnfqzdu/s320/crab.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
<br />
<br />
<div></div>*Crab meat is expensive!! Like the 8oz jar is roughly $15<br />
<br />
</div><div></div><div></div><div>Here's what went down at Whole Foods this evening:<br />
<br />
</div><div></div><div></div><div>Me talking to the butcher guy behind the fish counter: Do you have any lump crab?</div><div>Him: Yes, right here.</div><div>Me: How much is it?</div><div>Him: $18.99 a pound</div><div>Me: How much is that little container?</div><div>Him: A pound</div><div>Me (in my head not <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">out loud</span>): <span class="blsp-spelling-error" id="SPELLING_ERROR_5">OMG</span>! Should I just cook some chicken instead??</div><div></div><div></div><div><br />
<br />
They have less expensive crab meat in a jar --- bought the "mid-grade" and picked "lump crab" vs. the high-end "jumbo lump crab" and the low-end "claw meat"</div><div></div><div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Point of the story --- maybe a recipe for a special event rather than a Wednesday night! :)<br />
<br />
[Update]<br />
Here's an idea for a twist on any of the leftover crab salad for day two...<br />
<br />
<em>Put on top of tomotoes and lettuce</em><br />
<em>Add diced avocado</em><br />
<em>Add chopped red chili pepper</em><br />
<em>Add more fresh basil and squeeze of lime</em><br />
<em></em></div><div> </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Still liking it day two... <br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjPKR7G5EylIOIh3IkTXwWUrb9bY6TU9tkUvRVmwxA-gFVPB4M0TRXw-E3kx-dDb4-kr1yh9GKKSho2SPE1L0iijYr_IZxurXl-3rraF9Bkc51V7npjS7E8TQAnh2zSj5nx3HhXEd3V1A/s1600/IMGP1456.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjPKR7G5EylIOIh3IkTXwWUrb9bY6TU9tkUvRVmwxA-gFVPB4M0TRXw-E3kx-dDb4-kr1yh9GKKSho2SPE1L0iijYr_IZxurXl-3rraF9Bkc51V7npjS7E8TQAnh2zSj5nx3HhXEd3V1A/s400/IMGP1456.JPG" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com2tag:blogger.com,1999:blog-1700152298226917127.post-80283807079415850152010-05-25T22:19:00.001-05:002010-06-11T10:53:51.785-05:00Beets.Are.Delicious! Who.Knew?Seriously. I learned today --- scratch that --- 2 hours ago --- that Beets.Are.Great. To think of all the salads in the past I've scanned and quickly passed up upon reading an ingredient is beets. What a shame! I don't know why I thought I didn't like beets. To be honest it might be my mom's fault --- sorry mom --- because I'm pretty sure she is anti-beet. But I will be changing that. And let's be honest, the word "beet" is really not that sexy.<br />
<br />
I came across a beet and orange salad that looked like something I couldn't help but like and decided to give beets a shot. Actually ended up making two recipes tonight and I honestly cannot say which one is better. Both amazing.<br />
<br />
<br />
<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5475416810852632738" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUNJGynnC9p8iqKEfTpOwZbNkUOYt7rVFKrwyXof_XjQ1MyzNUW5ty-yNIGJkIFkwDK4S2tbYPfKzIkq8iB3j0SCnCos0aykwVih0YN2Nz-tSDbq-WMhyphenhyphenpnwlmy8v_z_OjE3WLfPlB0rC/s320/both+beets.jpg" style="cursor: hand; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" />One more thing before we get into the recipes --- did you know beets had to be cooked?!?! I'm not sure why this came as a surprise to me as I didn't even know what a raw beet looked like (thank you Albertson's associate) but I guess I thought you just started slicing away. Not true.<br />
<div></div><br />
<div>For both of the below, cut the stems (and tails) off the beets and put into a medium saucepan covered in water. Bring to a boil and boil for 30 minutes until they can easily be pierced with a fork.</div><br />
<div>The skin should be soft enough that you can just slide it off with your fingers. Let the beets cool a bit first! Or use a knife to peel/cut the skin off. Warning: change into dark clothing and consider gloves.</div><div></div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5475420092186940306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAIbirHzfLYFBKkZ7pp3VIuHO-wjNG3gtOKW4xIhK728s6NrOlF41wviAVM3ZwleKKhaCpmzsTx8erchQ4Gyj9aap2i01PwwuVRNc-JT5lDzA7sQVcL4BUwKnIJtCm0ynGfgMsNEpGfoXi/s200/red+hand.jpg" style="cursor: hand; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
<br />
<br />
Although this is the "before" washing hands picture --- the "after" does not look much different! I'm not a hand model though (although I bet I could be) so it's not that big a deal. :)<br />
<div></div><br />
[Beet, Basil, & Orange Salad]<br />
<em>Following serves ~4</em><br />
<em></em><br />
2 medium beets, peeled and cut into eighths<br />
2 oranges<br />
2T balsamic vinegar<br />
3T chopped basil<br />
salt and pepper to taste<br />
3T olive oil<br />
<br />
<em>While beets are boiling, in a small mixing bowl combine the following:</em><br />
<em>- The zest of one orange</em><br />
<em>- 2T of balsamic vinegar</em><br />
<em>- 3T of chopped basil</em><br />
<em>- Salt and pepper</em><br />
<em></em><br />
<br />
<em>Whisk then slowly add the 3T olive oil while continuing to whisk. Set aside.</em><br />
<em></em><br />
<em>Then peel and section the orange so you have just the wedges without the skin/pulp. Arrange on serving plates. Then arrange the beet wedges on the plate. Drizzle with basil vinaigrette.</em><br />
<br />
D. Lish. And gorgeous.<br />
<br />
<div></div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5475416343556050450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwxnVDXXvmhNeqkr71_TRH62Bb7cOmJi7gjUkvwKBQNeCm9okbE9bRY0UWEG4bmq4w5PsqSO22Qp3l5kHos43Eg2a79e2sFQzSfkC4AwKrDIHQZTncO3DSBTpu95U6kzDsuRdNU-hbEkIA/s400/beet+and+orange.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /><br />
<div><div>[Beet Salad with Goat Cheese & Walnuts]</div><div><em>Following serves ~4</em></div><em></em></div><div><br />
</div><div></div><div>2 beets</div><div>2T red wine vinegar</div><div>3T olive oil</div><div>salt and pepper to taste</div><div>1/2 cup walnuts</div><div>Goat cheese</div><div>Lettuce: Bibb lettuce pictured, arugula and escarole used in original recipe</div><div></div><div><br />
<em>In a medium mixing bowl, combine the 2T of vinegar, salt and pepper, and slowly whisk in the 3T of olive oil.</em><br />
<br />
</div><div><em></em></div><div><em></em></div><div><em></em></div><div><em>Cut the beets into bite-size wedges/cubes and add to the marinade. Put in fridge and let sit at least 15 minutes.</em><br />
<br />
</div><div><em></em></div><div><em></em></div><div><em></em></div><div><em>Meanwhile, preheat oven to 350 degrees and spread walnuts on cookie sheet. Toast for roughly 8-10 minutes until browned --- stirring occasionally. Once toasted, cut into smaller pieces.</em></div><div></div><div><em></em></div><div><em></em></div><div><br />
<br />
<em>On serving plates place handful of lettuce. Top with marinated beets. Sprinkle with chopped walnuts then crumble desired amount of goat cheese on top.</em></div><div></div><div></div><div><br />
<br />
Enjoy!</div><div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5475416557781142162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSMYzrps28VtTKxgmcPA3DiYFVFlJ5MBmDj818SU5a0UkU5yFrdXWQvD1Qg4aDUmEktiCMkeRhhgPiVkdMHMmoQoiBd6ChoQLKimynTJRbJmoCzjnIRf53bA6QLxgVPBZAbrEdc9E_nM53/s400/beet+goat+cheese.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></div><div>Then tell me which of the two is better!</div>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com2tag:blogger.com,1999:blog-1700152298226917127.post-26404477098965560232010-05-23T20:46:00.001-05:002010-06-11T10:54:32.034-05:00Summery.Italian.Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixl0JpuRjb0A0JcjVIqaws_DULi8PY4J7mVw-EpIokc-vzqSidItdy311BaoOZqwV6T7D972la0RQAEYRxbnrV5k9aCsyYhGjQI580Q4aKn8GGFwn22qjVtRvy0Wja1oUoSqSD48cK9IU2/s1600/chick.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5474647496498626786" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixl0JpuRjb0A0JcjVIqaws_DULi8PY4J7mVw-EpIokc-vzqSidItdy311BaoOZqwV6T7D972la0RQAEYRxbnrV5k9aCsyYhGjQI580Q4aKn8GGFwn22qjVtRvy0Wja1oUoSqSD48cK9IU2/s400/chick.jpg" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
This is a GREAT dish. It was inspired based on two things:<br />
1. This amazing chicken sandwich my sister Dani made over mother's day weekend<br />
2. This amazing chicken sandwich I had at a little cafe in New York down the street from Magnolia Bakery<br />
<br />
[All you need:]<br />
<em>Grilled chicken</em><br />
<em>Fresh mozzarella cheese</em><br />
<em>Jar of sun-dried tomatoes</em><br />
<em>Jar of roasted red peppers</em><br />
<em>Clove of garlic</em><br />
<em>Basil, small handful, chopped</em><br />
<em>Garlic salt</em><br />
<br />
Grill chicken. Take a forkful of the sun-dried tomatoes and a forkful of the roasted red peppers from the jars and chop into small pieces. In a small saucepan over medium heat, heat one clove of chopped garlic. Add the peppers and tomatoes. Sprinkle with garlic salt. Warm through.<br />
<br />
Slice chicken. Cut two slices of mozzarella, then cut in half and layed on top of chicken. Top with pepper/tomato mixture. Then sprinkle wi thbasil.<br />
<br />
Simply delicious. A good italian twist but still fairly light. Would be wonderful on toasted ciabiatta bread if desired --- but also just great with a knife and a fork!Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com0tag:blogger.com,1999:blog-1700152298226917127.post-1785534302166568502010-05-23T20:28:00.000-05:002010-05-23T20:56:28.707-05:00Summer.Salad.I'm really not a huge salad fan but this is simply delicious. And full of fresh summer ingredients. The secret ingredients are lemon zest and mint!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheb6kGkmH2TY5FZTBJEBZ2sVjjBnqtpg_1CqgSg6M1rteLRiM_dObS2VNZd1PPe-oHFARkHRcymrcOhKagmhZ6ixPUzZD8ZhXrdTzGrPZ52hR9aHa_vJI5WTyc9ufThWk3lTCKy-0qWVrY/s1600/IMGP1390.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5474643490616226674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheb6kGkmH2TY5FZTBJEBZ2sVjjBnqtpg_1CqgSg6M1rteLRiM_dObS2VNZd1PPe-oHFARkHRcymrcOhKagmhZ6ixPUzZD8ZhXrdTzGrPZ52hR9aHa_vJI5WTyc9ufThWk3lTCKy-0qWVrY/s320/IMGP1390.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />[Salad ingredients:]<br /><br /><em>1 package of bibb lettuce</em><br /><em>1 lemon's worth of zest</em><br /><em>Handful of cherry tomatoes</em><br /><em>Diced avocado</em><br /><em>Handful of mint, chopped (basil if store is out of mint)</em><br /><em>Handful of chives --- cut into 1/4 inch pieces</em><br /><em>Handful of pine nuts --- toasted</em><br /><em>Grilled chicken if desired</em><br /><br /><p></p><p></p><p>[Dressing:]<br /><em>Juice of 1 lemon</em><br /><em>Juice of 1 lime</em><br /><em>1T of dijon mustard</em><br /><em>1T of honey</em><br /><em>1t of Chipotle Tabasco</em><br /><em>1T of vinegar</em><br /><em>3T of olive oil</em><br /><em>Salt & Pepper</em><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0KwMdSrjyl2kht0hwXg3eeCVuZysOdRooQakNfzIm2o31nlOmwU5yZM4mOLSLrfQesZ3P35_8zr3WtSlcJXVK26WmDDllQ3va7mFX9SUxuUzxTpLGHbtUaoc8ulGyRPDfHVUip9wh6K_/s1600/salad.jpg"></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0KwMdSrjyl2kht0hwXg3eeCVuZysOdRooQakNfzIm2o31nlOmwU5yZM4mOLSLrfQesZ3P35_8zr3WtSlcJXVK26WmDDllQ3va7mFX9SUxuUzxTpLGHbtUaoc8ulGyRPDfHVUip9wh6K_/s1600/salad.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5474643994168372178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0KwMdSrjyl2kht0hwXg3eeCVuZysOdRooQakNfzIm2o31nlOmwU5yZM4mOLSLrfQesZ3P35_8zr3WtSlcJXVK26WmDDllQ3va7mFX9SUxuUzxTpLGHbtUaoc8ulGyRPDfHVUip9wh6K_/s320/salad.jpg" /></a><br />Combine all salad ingredients in bowl. To toast pine nuts just swirl in dry skillet/small saucepan over medium heat until turn brown. Combine all dressing ingredients in small mixing bowl and whisk. Toss over salad. Top with chicken.<br /><br />So good.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv0KwMdSrjyl2kht0hwXg3eeCVuZysOdRooQakNfzIm2o31nlOmwU5yZM4mOLSLrfQesZ3P35_8zr3WtSlcJXVK26WmDDllQ3va7mFX9SUxuUzxTpLGHbtUaoc8ulGyRPDfHVUip9wh6K_/s1600/salad.jpg"></a>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com1tag:blogger.com,1999:blog-1700152298226917127.post-84653627356729969942010-05-23T20:17:00.000-05:002010-05-23T20:28:08.959-05:00Mangos.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF7_-xgok_Veqw6662GvPZN0V1YXGoVrZbrAahQUrSzrXHVs0DCuKJVcaHQn5MV6X-fuOMY5ZUHjjIP0NvxbmyPIJRqNjSlQ7urG9J4Vh4qUZ3JlIqXwV0n45VSfpvjOwSxAq7rFvFbspH/s1600/m1.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5474642083142992050" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF7_-xgok_Veqw6662GvPZN0V1YXGoVrZbrAahQUrSzrXHVs0DCuKJVcaHQn5MV6X-fuOMY5ZUHjjIP0NvxbmyPIJRqNjSlQ7urG9J4Vh4qUZ3JlIqXwV0n45VSfpvjOwSxAq7rFvFbspH/s400/m1.jpg" /></a><br /><div><div>I'm utterly obsessed with mangos right now. They are so summery and delicious. I love to just eat them raw and sliced.</div><div></div><br /><div>To check ripeness --- squeeze them and they should be soft like an avocado.</div><div></div><br /><div>As pretty as the skin is --- you don't eat it. I just use a potato peeler and it comes right off. Then slice the fruit from the core. Mangos have some crazy pit similar to an avocado but you can't just twist the fruit into two halves --- slice wedges of the fruit around the center.<br /></div><div>Enjoy!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5474641675233507618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHPJcW0MfMsQB331vNB0_-mlYBh08c348Oxn5TlgfxbCCunrvLGheWONQ3YlpbMe7v4LkboNSqHuO7Ismt8rwnmygoBFw2ZmdnlNaN6AyX_KIfvEO25xpUnjSh6_FNB3HmKZxOH_SzUxwb/s400/m2.jpg" /></div></div>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com0tag:blogger.com,1999:blog-1700152298226917127.post-82288609964631463362010-04-30T11:38:00.000-05:002010-04-30T11:55:00.948-05:00Yes.Peas.To be honest...I never used to be a fan of peas. But they have really grown on me. They have a nice soft and crunchy sweetness. <div><div><br /><div>This recipe is delicious and so springy!</div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5465974416127375538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRFsz8GDGOo_6YeIG1mtkwsw7xkjeFGXiD4qxj0tC4TCphZeUkG8qaErL-tFnhnH-i-_defBeTXnR-Dr4O15YvZyUdz2f88ZlibKqLNaDFTndilFyDMcJmP6IT3wV2B9mNXqZZT-enZERT/s400/IMGP1351.JPG" /> <p></p><br /><p><em>Olive oil<br />Prosciutto, Pancetta, or turkey bacon (Prosciuttopictured) --- roughly 3 slices, diced or pulled into small pieces [you can cut or break into even smaller chunks once cooked]<br />1/4 of a chopped onion (white or yellow) --- roughly 1/4 cup to 1/2 cup<br />1 clove of garlic, minced<br />1 bag of frozen peas, thawed* --- 12-14oz bag<br />Grated Parmesan<br />Salt and Pepper</em></p><p>Heat a medium saucepan over medium high heat. Add a drizzle (1-2 Tablespoons) of olive oil. Add the Prosciuttoand cook until crispy. Remove from pan but leave the oil. </p><p>Add the onion and cook until soft and clear and just beginning to brown. Then add the garlic and cook for one more minute. </p><p>Add peas to the pan and cook until heated through (2-3 minutes). Add procuitto, stir, and remove from heat. Stir in salt and pepper to taste.</p><p>Plate and top with freshly grated Parmesan .</p><p><span style="font-size:85%;">*<em>To thaw the peas I put them in a pasta strainer and ran water over them --- then set the strainer in a large bowl of water to thaw as I chopped the ingredients. Water does not need to be hot at all --- just room temp.</em></span></p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5465974347676194402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYWe7KNpNVxMIauspMYXZBjYCYL03aTt1cs9PrbhEIDBWFGMxEukfFUUGbQC60a5-pJ03jLPqPND7jVTK3KhD2FGjGLAGuDagoSp2QiWrZ2eDwiac5FbSpetzkBNahGTvzmZ2Mj7K9UhUb/s400/IMGP1353.JPG" /><br /><br /><br /><p><br /></p><br /><br /><br /><div></div><br /><br /><br /><br /><div></div></div></div>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com0tag:blogger.com,1999:blog-1700152298226917127.post-53817008545900095032010-04-21T14:01:00.000-05:002010-04-21T15:38:54.867-05:00My.Lunch.Was.Better.Than.Yours.<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO65A2NkxBwMKzehb7sJKsYncZRpw_eNQtLPRQdv-BNOobOGX5oIxIxpgQi_Fh6DHwA3HmOtXPDPoeMRThj8K9OAw3WK0mEZRqA1MvDQxZBIoNtBXnqGjvzVQiyxpDDMwLiZNczxVJ6Kwf/s1600/IMGP1346.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5462668445806863890" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO65A2NkxBwMKzehb7sJKsYncZRpw_eNQtLPRQdv-BNOobOGX5oIxIxpgQi_Fh6DHwA3HmOtXPDPoeMRThj8K9OAw3WK0mEZRqA1MvDQxZBIoNtBXnqGjvzVQiyxpDDMwLiZNczxVJ6Kwf/s320/IMGP1346.JPG" /></a> </div><br /><div></div><div>I like this time of year. Spring makes me think of basil and goat cheese and cantaloupe and tomatoes. Here's what I had:</div><div></div><br /><div>[Top]<br /><br />:: Ashley's Twist on a Caprese Salad::<br /><em>Slice roma tomatoes</em></div><div><em>Sprinkle with garlic salt<br /></em><em>Scatter sliced, fresh basil<br /></em><em>Top with crumbled goat cheese<br /></em><em>Drizzle with balsamic vinegar</em></div><br /><p><em></em></p><br /><p>[Right]<br /><br />::Scrambled Eggs with Black Bean Salad::<br /><em>I'm really trying hard to give eggs a chance. I wanted this for breakfast but just didn't have the time to make it and still clock in by 8:29:59 --- so I made it for lunch.</em><br /></p><p><em>Trick I read --- add a few drops of water to the eggs before scrambling --- makes them fluffier. I concur. Then when they were almost done I added some of my Black.Bean.Salad mixture I'd made a few days ago. So good. Maybe eggs I like --- it's just omeletes I don't?</em><br /></p><p>[Bottom]<br /><br />::Edemame Confetti:: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibW465k4_ekiKOQeCDFB7DVaJxfZhHfajRSMli84W-bn7S0cZQlpSkiqEH4laGVVF4yCZ1LRzBi7mJTQoLG0c2s3Pnx7muZVFsj4zvPjy4lmS5xPScUHGaNy-m22ubXkWs0lMKWgt1H65S/s1600/IMGP1347.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5462690503493409954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibW465k4_ekiKOQeCDFB7DVaJxfZhHfajRSMli84W-bn7S0cZQlpSkiqEH4laGVVF4yCZ1LRzBi7mJTQoLG0c2s3Pnx7muZVFsj4zvPjy4lmS5xPScUHGaNy-m22ubXkWs0lMKWgt1H65S/s320/IMGP1347.JPG" /></a><br /><em>I just made that name up. But that's totally what it looks like to me. I made this last night for the first time. Was a hybrid of two recipes I found online.</em><br /></p><p>[Dressing:]<br />3 T oil <span style="font-size:85%;">(canola or olive)</span><br />1/4 c vinegar<span style="font-size:85%;"> (rice or white wine or tarragon...whatev)<br /></span>2 T agave nectar or honey <span style="font-size:85%;">(this agave sounds interesting...but all I had was honey...next time)</span><br />1/2 t cayenne pepper or chili powder<br />1/4 t ground chipotle pepper <span style="font-size:85%;">(I used my Chipotle Tabasco)<br /></span>1/4 t sea salt<br />1 lime juiced<br />1 clove of garlic, minced<br />Small handful of chopped cilantro</p><div><em>Combine all dressing ingredients in a bowl and whisk together until blended. Set aside.</em></div><br /><p>[Mixture:]<br />1 bag frozen, shelled edemame<br />1 can sweet yellow corn<br />1/2 red bell pepper, diced<br />1/2 medium red onion, diced<span style="font-size:85%;"> (I sauteed mine a bit first b/c I'm not a fan of raw onion*)</span><br />2 serrano peppers, finely chopped <span style="font-size:85%;">(or one red jalapeno pepper...or don't use...whatever)<br /></span>1 large tomato, diced<br />1 large mango --- I know, exciting!</p><p><em>Combine all above ingredients in a large bowl. Add dressing and toss together. Cover and allow to marinate in the fridge for an hour or so.</em></p><p>[Chef's Notes:]<br />This made a ton! You could totally half the recipe --- or freeze part of it after. I ate it just as a side today, but could also go on top of salad or with grilled chicken/fish.</p><p>I think a good twist which I'm going to try next time is to use lemon and mint instead of lime and cilanto. Maybe even add in feta. </p><p><em><span style="font-size:85%;">*Melissa, if you actually read these you'll remember Dona taught you that..."Si, Assley le gusta cebolla...pero no cebolla CRUDO...solamente cocinado" (pronounced co-cine-ow)</span></em></p><br /><div><br /></div><br /><div></div>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com1tag:blogger.com,1999:blog-1700152298226917127.post-21006705017405088922010-04-16T17:13:00.000-05:002010-04-16T17:28:53.321-05:00If.You.Only.Make.One.Thing.From.This.Blog.<span style="font-family:georgia;">...this needs to be it!</span><br /><br />[Turkey Burgers]<br />I know it sounds so plain but the following recipe was featured on Oprah's favorite things episode and is the official recipe from Mar-A-Lago.<br /><em></em><br /><em>1/4 cup thinly sliced scallions<br />1/2 cup finely chopped celery<br />3 Granny Smith apples, peeled and diced<br />1/8 cup canola oil [I use olive oil]<br />4 pounds ground turkey breast<br />2 Tbsp. salt<br />1 Tbsp. black pepper<br />2 tsp. Tabasco® chipotle pepper sauce [yup, the recipe that started my love of this sauce]<br />1 lemon, juiced and grated zest<br />1/2 bunch parsley, finely chopped<br />1/4 cup Major Grey's Chutney, pureed [honestly, have never found this in the store so don't stress]</em><br /><em></em><br /><em>Sauté the scallions, celery and apples in the oil until tender. Let cool. </em><br /><em></em><br /><em>Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. </em><br /><em></em><br /><em>Refrigerate for 2 hours. [LBH* that never happens]</em><br /><em></em><br /><em>Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.</em><br /><em></em><br /><em>FYI, 4lbs is a <u>ton</u> of turkey. That's two of the Jenni'O packages (buy the extra lean). One package of turkey can make 5-6 average patties --- halving the recipe is a good idea.</em><br /><em></em><br /><em><span style="font-size:78%;">*Let's be honest...</span></em><br /><br />So that is the official recipe and I stand behind it...but there are so many variations! I think all you need to keep consistent is the turkey, apples, and lemon juice/zest...and maybe the Chipotle Tabasco.<br /><br />This weekend I had turkey and decided to make the burgers but did not have all the ingredients...<br /><br /><em>Instead of scallions and celery I used a chopped up yellow onion.</em><br /><em></em><br /><em>Instead of Granny Smith apples I used Pink Lady.</em><br /><em></em><br /><em>Instead of Canola oil I used Olive Oil.</em><br /><em></em><br /><em>Instead of Parsley I used Basil.</em><br /><em></em><br /><em>And I threw in dried cranberries and toasted almonds just for fun.</em><br /><em></em><br /><em>De-lish.</em><br /><br />One more piece of advice...if your stuff:turkey ratio gets too high...the patties don't stick together as well. If that happens, a grill pan works better than the real grill.<br /><br />Seriously. Make this.Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com0tag:blogger.com,1999:blog-1700152298226917127.post-84173039217670638802010-04-09T14:37:00.000-05:002010-04-09T15:02:29.653-05:00More.To.Offer.So I've had a realization. I have more to offer than just cooking. There have been multiple interesting things I've wanted to share [to my five followers] but they do not fall in the "cooking category". I've decided not to limit myself...although it could be harmful. I mean the Food Network has really found its niche and keeps all content on-brand. But maybe I'm just more of a TBS/Bravo kind of blogger...<br /><div><br /></div><div></div><div>Anyways...let's talk about books. [Not cookbooks] I've always been a reader. Most people have trophies for soccer or baseball. But not my first trophy. My first trophy was for reading the most books in first grade.</div><div> </div><div></div><div>111.</div><div> </div><div></div><div>Serious.</div><div> </div><div></div><div>That's the kind of dedication it takes to be voted "Most Likely to Succeed" in 5th grade. AND 8th. </div><div><br /></div><div></div><div>So I've just finished the best book I've read in a LONG time. And I entirely have Abby.Egan. to thank.</div><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvUlsdGC2Te9TMWmaOr8xzb9H5-cundXHktlYXS2lK755KPekbgjk5f4BjocqVeMUFCQRcSY9vQHCZkq52w7aiLORTmCOwH6Uq4wfLWNA6Uprr8Sf6AzIaLGgRwf6X3SMeSH2XBXrxh_0e/s1600/the_girl_with_the_dragon_tattoo-large.jpg"></a><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEG4Nh0V2g15unviU8tAO96YZS3bpa7tbjKYZ-jCBJjp7o9tUW4_V6Qud2md6zR9JfDXqPRuHpvoMe_hcGc_-jl9oiBx9CiUFFoCfiNJ_J-ISCqwpL2mYUFTHOvWwTVLE-1wngNZzvjGZA/s1600/the_girl_with_the_dragon_tattoo-large.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 134px; FLOAT: left; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458226756515081938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEG4Nh0V2g15unviU8tAO96YZS3bpa7tbjKYZ-jCBJjp7o9tUW4_V6Qud2md6zR9JfDXqPRuHpvoMe_hcGc_-jl9oiBx9CiUFFoCfiNJ_J-ISCqwpL2mYUFTHOvWwTVLE-1wngNZzvjGZA/s200/the_girl_with_the_dragon_tattoo-large.jpg" /></a><br /><br /><br /></div><div></div><div>It's actually a three book series. The first one is 650 pages and I read it in 2 days. Granted one of those days was spent delayed for hours at the SJD airport [code for Cabo, Mexico] but the other day was a work day. If you know me, you know I love TV. I got home from 5 days without English television and didn't even check my DVR...read instead. It's that good.</div><div> </div><div> </div><div> </div><div> </div><div> </div><div></div><div></div><div></div><div>[Caveats]</div><div>1. Force yourself through the first two chapters...they are a little rough...but then it gets GOOD</div><div>2. Original version was in Swedish so the names are a little crazy...and there are a lot of them...don't worry about...you get to know who matters</div><div>3. There are some GRAPH-IC scenes. So just warning you. Fairly disturbing. </div><div></div><div><br /><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6I1eDvdujIA30S33Z0yfh34naJpvFltnSTrXIIr3xvzvfccYc7Q4Th-ddJYhPQLDx9EUEjlue1q5-GNeySxY3wZimjD0NJKsmre0gz3fau7TfkEleBdoKIxeytxtbPISIc1oTYBdQ8XrG/s1600/the_girl_with_the_dragon_tattoo-large.jpg"></a></div>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com1tag:blogger.com,1999:blog-1700152298226917127.post-57823625636162801482010-03-25T15:36:00.000-05:002010-03-25T15:38:44.400-05:00What.The.Kale?!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84P0Z-Ysug5jxI58r-kl0Tib-Mj6vul1fMjWq9Viwh8d3fsO8TPR7gtBv4VuyGZRd2AJn9qRjj8dYFqVTFmb-5d4Xx_Qr7INtidZFmEDglQm6pzZbhG2bhiJRYmrVROztwUuuh2BjEFl2/s1600/kale.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5452673414239499922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84P0Z-Ysug5jxI58r-kl0Tib-Mj6vul1fMjWq9Viwh8d3fsO8TPR7gtBv4VuyGZRd2AJn9qRjj8dYFqVTFmb-5d4Xx_Qr7INtidZFmEDglQm6pzZbhG2bhiJRYmrVROztwUuuh2BjEFl2/s200/kale.jpg" /></a>So I have this new thing. Every time I go to the grocery store I buy some new item I’ve never tried before. My approach at furthering my culinary education. First it was <em>Leeks</em> [they are great --- a fancy, easy to use onion --- great roasted] and this week I decided to check out <em>Kale</em>. Heard a lot of good stuff. “leafy, delicious, packed with nutrients” Alicia Silverstone was really into it on Oprah. But I am having some ish-ues [issues].<br /><br />The texture is much more difficult than standard lettuce so you can’t just eat it like a salad. Tried one approach, cooking it like spinach and making a mushroom, kale, and feta omelet. Sounds amazing in theory right?! Except the kale still didn’t cook down like spinach --- was still pretty tough --- and I forgot I really don’t care for omelets, or eggs for that matter, so it was a total recipe fail.<br /><br />I still have a hefty bunch of kale left in the fridge so I’m not giving up yet and hope to post a success story --- but if you have any advice let me know!Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com5tag:blogger.com,1999:blog-1700152298226917127.post-5824602734656875392010-03-22T23:42:00.000-05:002010-03-22T23:45:47.854-05:00Words.To.Cook.By.Everything is better to music --- including cooking --- and I wanted to share the music love:<br /><ul><li><em>Bulletproof</em> by La Roux</li><li><em>Hey, Soul Sister</em> by Train</li><li><em>Satisfy</em> by Verdera</li><li><em>Kandi</em> by OneEskimo</li><li><em>Don't Stop The Music</em> by Jamie Cullum</li></ul>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com0tag:blogger.com,1999:blog-1700152298226917127.post-79626867085380362092010-03-22T22:47:00.000-05:002010-03-23T08:28:23.867-05:00Pei.Wei.My.Way.Ok I'm excited about this one. My favorite thing @ PeiWei is the Spicy Chicken Salad and I feel like I just re-created it @ home and for way less money and calories. <div><div><br /><br /></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKj0uz5DSJHqDn6vlmHmgMBXBEk7IKcyF39IE1qyHtQ6oNzhq_UqEZcO1jdM7W64pwvWL_QCToKxkwcqL5828SUeX635ki9Cj5NydXW8B-ZqDNZ7UyN0Zfh6mrMyfPH3fcCDTDAWbePrzc/s1600-h/IMGP1164.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451671324247689170" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKj0uz5DSJHqDn6vlmHmgMBXBEk7IKcyF39IE1qyHtQ6oNzhq_UqEZcO1jdM7W64pwvWL_QCToKxkwcqL5828SUeX635ki9Cj5NydXW8B-ZqDNZ7UyN0Zfh6mrMyfPH3fcCDTDAWbePrzc/s200/IMGP1164.JPG" /></a><br /><br /></div><div></div><div>[Chicken]</div><div><em>1 chicken breast</em></div><div><em>Salt & Pepper</em></div><div><em>Paprika</em></div><div> </div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div></div><div>[Salad]</div><div><em>1/2 cucumber, lightly peeled, cut in half, and sliced</em></div><div><em>Lettuce: use whatever you have --- I just had iceberg b/c my spinach is bad [but ready to be cooked]. I also bought kale today. It is tough and not something you would necessarily only eat raw --- but chopped up and mixed with the iceberg was fantastic. [More to come on kale]</em></div><div><em></em></div><div></div><div></div><div></div><div></div><div> </div><div>[Dressing]</div><div><em>1/4 cup squeezed lime juice [roughly 2 limes]</em></div><div><em>1 tablespoon honey [orig. recipe called for sugar but that seemed aggressive so swapped w/ honey]</em></div><div><em>1 red jalapeno, seeded and thinly sliced</em></div><div><em>1 tablespoon Toasted Seasame Oil [Yup. Weird and random but it's only a few dollars @ Whole Foods --- we'll find more uses for it]</em></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0CqUT-zrmBPr1HGqUye_TbrEpfw1Lb6VF8W4jd6ASAEx-3DokQVH0yd_s7OEtSaMHGCAJsKgUPuccEbZQa_EuDZ7NifMHth3VvwOjRF-mj4VZ0oPLA65LTdeI5qj_1yFWGI_Dz-FmWzYJ/s1600-h/oil.jpg"></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2307N85iAwTkbX9JtEnR220bs1cqxkI5SOP4ri2SlB7TzOVhseCKnAIszNHVQmNu1S6iTbUEifwESwGNJUpQMRzAP08ne_3YVmPeLbk2a0g6m2sDzLsbM1-R32uXdEz-qaCyYWmUJTTlA/s1600-h/oil.jpg"><img style="WIDTH: 106px; HEIGHT: 114px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451673475523614786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2307N85iAwTkbX9JtEnR220bs1cqxkI5SOP4ri2SlB7TzOVhseCKnAIszNHVQmNu1S6iTbUEifwESwGNJUpQMRzAP08ne_3YVmPeLbk2a0g6m2sDzLsbM1-R32uXdEz-qaCyYWmUJTTlA/s200/oil.jpg" /></a><br /><br /></div><div></div><div><em>Tenderize the chicken and cut into 1/4 inch strips. Sprinkle with salt & pepper & paprika on one size. In skillet warm a few drizzles of olive oil over medium heat. Add the chicken up-side-down then sprinkle the naked side with salt & pepper & paprika. Cover and let cook for a minute. Flip a few times until browned and completely cooked through.</em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em>While chicken is cooking combine lime juice, honey, sesame oil, and jalapeno in a mixing cup and whisk.</em></div><div><em></em> </div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em>On the plate add lettuce and top with the sliced cucumber then drizzle with the dressing. Add cooked chicken and enjoy!</em></div><div><em></em> </div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em></em></div><div><em>Note: if too limey and needs a little more sweet sprinkle a tidge of splenda</em></div><div> </div><div><em></em></div><div></div><div></div><div></div><em></em></div><div></div><div><em></em><div><em>[Options: I feel like toasted peanuts or almonds would be good on this to add a little more crunch and some thai flavor flav]</em><br /><br /></div><div></div></div>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com0tag:blogger.com,1999:blog-1700152298226917127.post-32989741100477248192010-03-22T17:06:00.001-05:002010-03-22T23:12:21.272-05:00Balsamic.Wilted.Spinach.Literally you should never buy any kind of bagged lettuce again --- unless it is Spinach. I used to feel sad b/c the lettuce would always start to go bad before I was even close to finished with it --- but as soon as spinach leaves start to go bad --- you cook them! [I know...exciting]<br /><br /><em>Spinach leaves</em><br /><em>1/4 red onion sliced thinly</em><br /><em>Balsamic vinegar</em><br /><em>Olive oil</em><br /><em>S&P</em><br /><em>Serving: 2x</em><br /><em></em><br /><em>In a small skillet heat a drizzle of olive oil over medium/high heat then add the sliced red onion. Move around with a wooden spoon, cooking for just a couple minutes until begins to get tender. Then shake in the balsamic vinegar --- a few shakes --- stirring the onions around until the soak up the vinegar and are coated.</em><br /><em></em><br /><em>Add a few handfuls of spinach leaves [spinach is deceiving and you always need way more handfuls than you think]. Add some salt and pepper and stir/fold the spinach around with the onions until it wilts. </em><br /><em></em><br /><em>Transfer to a plate and enjoy!</em><br /><em></em><br /><em>[Options: can skip the onions and just use lemon juice and soy sauce and top with feta once cooked so the cheese melts slightly. This would also be really good with dried cranberries mixed in.]</em>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com0tag:blogger.com,1999:blog-1700152298226917127.post-675659802515331982010-03-22T16:48:00.001-05:002010-03-22T23:12:36.892-05:00Fresh.Roasted.Cranberry.Asparagus.<span style="font-family:georgia;">I've really gotten into "roasting" because it's either too cold or I'm too lazy to walk downstairs to the communal grills. And to be honest..."communal grills" sounds kinda nast and now I'm even less excited about them!</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQ5gcOlRCkxiGzGog3fW9gJWQJV8GHXIsx1aAlP9DfPcENJ6X8fyhrpn8GoimGGtcD8du4yu0pDOXzbVPblHqwU7p8sWqTjISCvzd3Yw7q9b0PlKdWPep1gbIE7L89HxQqt0rroLDf0Wu/s1600-h/IMGP1165.JPG"><img style="WIDTH: 200px; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5451668871565524914" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYQ5gcOlRCkxiGzGog3fW9gJWQJV8GHXIsx1aAlP9DfPcENJ6X8fyhrpn8GoimGGtcD8du4yu0pDOXzbVPblHqwU7p8sWqTjISCvzd3Yw7q9b0PlKdWPep1gbIE7L89HxQqt0rroLDf0Wu/s200/IMGP1165.JPG" /></a><br /><div><div><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7x_EQmujHaQFskQrB_PcIBftjRWHYB0yEifs1bWahbvMFLG8n1Dcp64Vklgbatk4DNjplqCR9sJ8__wLf6ncJ92_W7uzWzGl_HTJfB7hzrmMxXp-LkSC3jliF01Wujf-PQJ7CVi6nVfC1/s1600-h/aspargus.jpg"></a><br /><div></div><div><span style="font-family:georgia;">I made this up today and it was incred:</span></div><br /><div><em><span style="font-family:georgia;">1 bunch of fresh asparagus stalks [quantity up to you]</span> </em><br /></div><div><em><span style="font-family:georgia;">Olive oil</span> </em><br /></div><div><em><span style="font-family:georgia;">Soy sauce</span> </em><br /></div><div><em><span style="font-family:georgia;">Vinegar [any kind...I think the kind I have in my pantry now is tarragon]</span> </em><br /></div><div><em><span style="font-family:georgia;">1 half of tomato quartered [completely un-necessary I just really like tomatoes and had one on the counter that was about to go bad]</span> </em><br /></div><div><span style="font-family:georgia;"><em>Dried cranberries</em></span><br /></div><div><span style="font-family:georgia;"><em>Almonds, not whole and not sliced but the diced/chopped kind [also completely optional]</em></span></div><br /><div><span style="font-family:georgia;">Pre-heat oven to 350 degrees.</span></div><br /><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;">Cut the dry ends of the asparagus off and use a vegetable peeler to lightly peel the stalks. You don't have to go crazy...more like how you quickly peel a cucumber vs. a carrot. Peeling makes the "gus" [tired of typing asparagus] a little less bitter and less stringy. Spread in the bottom of a baking dish.</span></div><br /><div><span style="font-family:georgia;">In a mixing cup add olive oil, vinegar, and soy sauce. You need roughly 1/4 cup of liquid to coat the stalks at roughly 50% oil, 25% vinegar, and 25% soy sauce. Throw in a little salt and pepper and whisk. Pour over gus.</span></div><br /><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;">Add the tomato to the baking dish and a handful of dried cranberries.</span></div><br /><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;">Throw in the oven for 15-20 minutes [or desired firm/tenderness --- I just did 15]</span></div><div><span style="font-family:georgia;"></span></div><br /><div><span style="font-family:georgia;">While baking, warm a small skillet to medium heat. Add a small handful of the almonds. As soon as they barely start to brown start swirling the skillet around to toast. If you don't keep an eye on them or keep them moving they will burn. Toast until brown then pour into a bowl and set aside. [Note: you do not need any oil or anything in the pan to toast the almonds]</span></div><br /><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;">Once the asparagus is cooked, plate and sprinkle the almonds on top.</span></div><br /><div><span style="font-family:georgia;"></span></div><div><span style="font-family:georgia;">[Options: Feta would be amazing on this I'm just trying not to dairy it up too much.]</span></div></div></div>Ashley Younghttp://www.blogger.com/profile/11134482436016839116noreply@blogger.com0