tag:blogger.com,1999:blog-54066947593668646892024-03-13T23:32:02.439-04:00Memoirs of 2 Wicked ChefsFood, stories and the wicked ways we got thereWicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-5406694759366864689.post-55851820592377122072014-06-30T17:30:00.000-04:002014-06-30T17:30:00.626-04:00Sundried Tomato and Basil Hummus!<b>The Scoop:</b><br />
Hummus is so easy to manipulate to your taste and is a healthier snack option!<br />
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<b>Suggestions Before Starting:</b><br />
We use "no sodium added" garbanzo beans in a can. In the future, we will be boiling our own. Boiling your own is more cost effective and you can control what is added (preservatives, sodium...) more easily. Fresh is always better in my eyes when it comes to herbs but if you do not have access, feel free to substitute dried herbs. Dried herbs require much less than fresh herbs because they are more concentrated. Remember to thoroughly stir the Tahini before using otherwise the bottom will be completely solid as you finish the container. Never heard of Tahini? Tahini is simply ground sesame seeds that is paste-like. We've found it is cheapest at the local Indian grocery stores but also available at more traditional grocery stores.<br />
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<a name='more'></a>Recipe Total Time: 15 minutes<br />
Serving Size: 16 Servings (1 batch is usually sufficient for company as a snack)<br />
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Ingredients:<br />
<br />
2 Tbs. Tahini<br />
2 cups Cooked Garbanzo beans<br />
1/4 cup lemon juice<br />
1-2 Tbs Olive Oil<br />
1/4 cup Sundried Tomatoes<br />
(2) Fresh minced Basil leaves<br />
2 Garlic cloves<br />
<br />
Directions:<br />
<br />
<ol>
<li>Blend Tahini, Garbanzo beans, lemon juice and olive oil until smooth. Adjust olive oil for the smoothness you like. I prefer mine a bit more creamy so I do the full 2 Tbs of oil.</li>
<li>Add sundried tomatoes, garlic cloves and fresh basil and continue by pulsing into the mixture. If you like a stronger basil flavor, add more!</li>
<li>Chill until ready to serve. Serve with crackers, bread or even on a sandwich as a condiment!</li>
</ol>
Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com0tag:blogger.com,1999:blog-5406694759366864689.post-4751610754240910832014-06-24T17:30:00.000-04:002014-06-24T17:30:00.633-04:00Is anybody out there still?So... we've taken a bit of a hiatus. During our time away we have made several changes. When I say we've made several changes, I really mean very little is the same anymore. Dave and I now live in Michigan and instead of working in mental health, I now work as a Sommelier and an Event Planner. Dave has been promoted to Senior Engineer. We now have a beautiful golden retriever puppy named Merlot. We are constantly going now. <br />
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How does any of this have to do with the lone clicker that stumbled upon this ghost blog? I'm so relieved you asked! Dave and I are still foodies but now we're looking at recipes from a new angle. We have both put the effort into eating healthier but not compromising the delicious foods in the world. Instead of chicken fingers breaded and fried in crisco, we now make whole wheat chicken fingers with hormone free chicken fried in coconut oil. I honestly barely even taste a difference. Dave and I will never be vegetarians but we have concerns about what is in the meats we were consuming mindlessly. When possible, we do hormone free meats and organic produce. The most important thing about these foods is that they do in fact spoil! All those great food safety tips probably never mattered until we switched to hormone free and organic. Food is naturally supposed to have a spoil date unless it's honey. I cannot promise we will be posting more regularly but we do have a lot of great recipes we want to share. Also, if anybody is really out there and is looking to make their favorite foods a bit more healthy, please let us know. We'll get creative and see what we can do!Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com0tag:blogger.com,1999:blog-5406694759366864689.post-36612765473161578802012-10-01T07:30:00.000-04:002015-10-23T13:40:31.788-04:00Stuffed Green Peppers<div class="separator" style="clear: both; text-align: center;">
<i>A great and mildly healthy snack.</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bk2aBUQ1wDcV-g4EhLObf2pPQgJWKOhN_QtkZY1-NvJjBmsUdICINDe487ej0U2k5R8JjfvVCIbEJamAEvbit20YMGITYPP8ys5ic1D_deDk1DAD51f5NfivzxzuP9zYoF1JSk3z8VbQ/s1600/Linds'+Cam+211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bk2aBUQ1wDcV-g4EhLObf2pPQgJWKOhN_QtkZY1-NvJjBmsUdICINDe487ej0U2k5R8JjfvVCIbEJamAEvbit20YMGITYPP8ys5ic1D_deDk1DAD51f5NfivzxzuP9zYoF1JSk3z8VbQ/s320/Linds'+Cam+211.JPG" width="320" /></a></div>
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<span style="background-color: white;"><b style="margin: 0px; padding: 0px; text-align: justify;">T</b><b style="margin: 0px; padding: 0px; text-align: justify;">he Good: </b><span style="margin: 0px; padding: 0px; text-align: justify;">Makes a tasty appetizer or goes fairly as a meal.</span></span></div>
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<span style="background-color: white;"><b style="margin: 0px; padding: 0px; text-align: justify;">The Bad: </b><span style="margin: 0px; padding: 0px; text-align: justify;">Takes a bit of time and can be somewhat tricky to cook everything just right.</span></span></div>
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<span style="background-color: white;"><b style="margin: 0px; padding: 0px; text-align: justify;">The Ugly: </b><span style="margin: 0px; padding: 0px; text-align: justify;">If we timed it out right, we would have made this recipe from our own grown peppers...</span></span></div>
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<span style="background-color: white;"><b style="color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.9667px; margin: 0px; padding: 0px; text-align: justify;">Suggestions Before Starting:</b><span style="color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.9667px; text-align: justify;"> </span></span><br />
<div style="text-align: justify;">
<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 19.9667px;">Basically, we like to have everything as ready as can be before starting anything. That means dicing the tomatoes, cutting the peppers, etc so it's all ready to go. </span></span></div>
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<b><span style="font-size: large;">"<a href="http://allrecipes.com/recipe/stuffed-peppers-my-way/detail.aspx?event8=1&prop24=SR_Title&e11=stuffed%20peppers&e8=Quick%20Search&event10=1&e7=Recipe%20Search%20Results" target="_blank">Stuffed Peppers My Way</a>" from <a href="http://www.allrecipes.com/" target="_blank">All Recipes</a></span></b></div>
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<span style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; margin: 0px; padding: 0px; text-align: justify;">Recipe Total Time: 1 hour +/- 10 minutes of piddle time</span></div>
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<span style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; margin: 0px; padding: 0px; text-align: justify;">Recipe Yields 2 Servings</span></div>
<div style="text-align: start;">
<span style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; margin: 0px; padding: 0px; text-align: justify;">Preheat Oven: 400 degrees</span></div>
<h3 style="text-align: start;">
Ingredients:</h3>
<div style="text-align: start;">
<span style="background-color: white;"></span></div>
<ul style="text-align: start;"><span style="background-color: white;">
<li>1 cup water</li>
<li>1/2 cup uncooked Arborio rice</li>
<li>2 green bell peppers, halved and seeded</li>
<li>1 tablespoon olive oil</li>
<li>2 green onions, thinly sliced</li>
<li>1 teaspoon dried basil</li>
<li>1 teaspoon Italian seasoning</li>
<li>1 teaspoon salt</li>
<li>1 pinch ground black pepper</li>
<li>1 tomato, diced</li>
<li>1/2 cup crumbled feta cheese</li>
</span></ul>
<span style="background-color: white; text-align: start;"></span><br />
<div style="text-align: start;">
</div>
<h3 style="text-align: start;">
Directions:</h3>
<ol style="text-align: start;">
<li>Preheat oven to 400 degrees F. Lightly grease a baking sheet.</li>
<li>In a medium saucepan, bring water to a boil. Stir in the rice. Reduce heat, cover, and simmer for 20 minutes. Remove from heat, and set aside.</li>
<li style="text-align: left;">Place the peppers cut-side down on the prepared baking sheet. Roast 25 to 30 minutes in the preheated oven, or until tender and skin starts to brown. </li>
<li>While the peppers are roasting, heat oil in a medium skillet over medium-high heat. Cook the onions, basil, italian seasoning, salt, and pepper in oil for 2 to 3 minutes. Stir in the tomato, and cook for 5 minutes. Spoon in the cooked rice, and stir until heated through. Remove from heat, mix in the feta cheese, and spoon the mixture into the pepper halves.</li>
<li>Return to the oven for 5 minutes. Serve immediately.</li>
</ol>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd8y-yak4GPkSxiv-OxtswVVNY7uvlb5LAHBshcwNrYS2JS6eM-wYTvgJIuW6gBGu_76ummkBNjc7S5LXha-YqVPW5J0j7ajbn5C5-5oLuZMgt3kqHhJa4d4GqrDkVDbkal4Ad9tiButsy/s1600/Linds'+Cam+202.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd8y-yak4GPkSxiv-OxtswVVNY7uvlb5LAHBshcwNrYS2JS6eM-wYTvgJIuW6gBGu_76ummkBNjc7S5LXha-YqVPW5J0j7ajbn5C5-5oLuZMgt3kqHhJa4d4GqrDkVDbkal4Ad9tiButsy/s320/Linds'+Cam+202.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Diced up them tomatoes!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFAstoP_ylW4OrK7Ek4xLTMRYU_6GF5bEbCDuK_s7nGm4WwHAhB0NaLKrJa_D8idgD1-QjrsuiQYZdibmZTIq00v1FcfC-I9-ZwJjJp05Bu94WkL4QisOJhD44SNKXq1OTtkjrXC2HGde/s1600/Linds'+Cam+205.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFAstoP_ylW4OrK7Ek4xLTMRYU_6GF5bEbCDuK_s7nGm4WwHAhB0NaLKrJa_D8idgD1-QjrsuiQYZdibmZTIq00v1FcfC-I9-ZwJjJp05Bu94WkL4QisOJhD44SNKXq1OTtkjrXC2HGde/s320/Linds'+Cam+205.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before we started: cut the peppers in half and de-seeded them.<br />
The brown comes from after the roasting step.</td></tr>
</tbody></table>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQt2TM08VFQuJjUMgl714CWkR_iLD7zFwQp8fbF2K5ua1_CbKdiZBbWE7Sl5a0dXi8XcuF0VgsLkt7ptEHlkzg2pZkNtzlnexClKQ-_tIPGzaQqU_ss_5SKKS9JWfn5Z5jARyw8Fa-QBrU/s1600/Linds'+Cam+204.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9esEa0-J7W3RJTVYaBrumSfY1E42s9miujaKYZBqyG3ZDQz5HmdgMZnl-fM_c0ILUh-J7sVXzhIAKk0mE7yviLLsOfm4-EzUW_FbjkbBiyYvBxBSUslYybyvn59djjgWHifzIo2ml7t2F/s1600/Linds'+Cam+206.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9esEa0-J7W3RJTVYaBrumSfY1E42s9miujaKYZBqyG3ZDQz5HmdgMZnl-fM_c0ILUh-J7sVXzhIAKk0mE7yviLLsOfm4-EzUW_FbjkbBiyYvBxBSUslYybyvn59djjgWHifzIo2ml7t2F/s320/Linds'+Cam+206.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After mixing all the ingredients in the skillet. Things start to<br />
smell pretty good right about now.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZxWwm2uGNSHtvZ5a_uySNtu4joUuVgADQ5xLlAgYUoCiPMuRFAu8fTvjRP6htDVg9OquLXzfm-ursqEWC0fY87ty0IQ18og-mfL8xp2gzuDlStPm1nuwBLnO-MpgQIGiq7CoqaM9wgu9/s1600/Linds'+Cam+208.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ZxWwm2uGNSHtvZ5a_uySNtu4joUuVgADQ5xLlAgYUoCiPMuRFAu8fTvjRP6htDVg9OquLXzfm-ursqEWC0fY87ty0IQ18og-mfL8xp2gzuDlStPm1nuwBLnO-MpgQIGiq7CoqaM9wgu9/s320/Linds'+Cam+208.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The finished product!</td></tr>
</tbody></table>
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<br />Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com0tag:blogger.com,1999:blog-5406694759366864689.post-54774713411357574132012-09-24T07:30:00.000-04:002015-10-23T13:41:39.134-04:00Mozzarella Chicken<div class="separator" style="clear: both; text-align: center;">
<i>Succulent and Flavorful</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmohk_igFfQnJLPQACVs90Zy7IYvE9IV7Vpp8frOrvOR6vMFoN8QXS-rQnjie_W5cUKnh0yV2S0-wJ3TuhqrG7NqDqv_sEzM4mfZPNzznYvAwVLMYFGjIa5OvI7L4nJgBFGqlOEzukRe_L/s1600/Linds'+Cam+896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmohk_igFfQnJLPQACVs90Zy7IYvE9IV7Vpp8frOrvOR6vMFoN8QXS-rQnjie_W5cUKnh0yV2S0-wJ3TuhqrG7NqDqv_sEzM4mfZPNzznYvAwVLMYFGjIa5OvI7L4nJgBFGqlOEzukRe_L/s320/Linds'+Cam+896.JPG" width="320" /></a></div>
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<b style="background-color: white; margin: 0px; padding: 0px; text-align: justify;">T</b><span style="background-color: white;"><b style="margin: 0px; padding: 0px; text-align: justify;">he Good: </b><span style="margin: 0px; padding: 0px; text-align: justify;">Easy to prepare, absolutely juicy and fairly cheap.</span></span></div>
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<span style="background-color: white;"><b style="margin: 0px; padding: 0px; text-align: justify;">The Bad: </b><span style="margin: 0px; padding: 0px; text-align: justify;">The recipe takes a bit of time to cook up.</span></span></div>
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<span style="background-color: white;"><b style="margin: 0px; padding: 0px; text-align: justify;">The Ugly: </b><span style="margin: 0px; padding: 0px; text-align: justify;">I always make a huge mess when breading foods!</span></span></div>
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<span style="background-color: white;"><b style="color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.9667px; margin: 0px; padding: 0px; text-align: justify;">Suggestions Before Starting:</b><span style="color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.9667px; text-align: justify;"> </span></span><br />
<span style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.9667px; text-align: justify;">As always, leave items like butter and eggs out for a bit before starting the recipe so it is easier to work with and so it will blend better. I usually set them out when I start thinking about making dinner (30-40 minutes early). Please don't forget you set it out and let it spoil after a change of plans!</span><br />
<span style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.9667px; text-align: justify;">If you do not have dried bread crumbs, feel free to crush crackers (saltines, cheese Its, butter crackers.. you pick!) and add your favorite spices. I like to use oregano, basil... and whatever else inspires me that day.</span><br />
<span style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.9667px; text-align: justify;">Don't forget to get wax paper if you do not have any!</span><br />
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<span style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: large; line-height: 19.96666717529297px; text-align: justify;"><a href="http://allrecipes.com/recipe/mozzarella-chicken/detail.aspx?event8=1&prop24=SR_Title&e11=mozzarella%20chicken&e8=Quick%20Search&event10=1&e7=Home%20Page" target="_blank"><b>Mozzarella Chicken</b></a> from <a href="http://www.allrecipes.com/" target="_blank">All Recipes</a></span></h2>
</div>
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<span style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; margin: 0px; padding: 0px; text-align: justify;">Recipe Total Time: 1 hour +/- 10 minutes of piddle time</span><br />
<span style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; margin: 0px; padding: 0px; text-align: justify;">Recipe Yields 4 Servings</span><br />
<span style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; margin: 0px; padding: 0px; text-align: justify;">Preheat Oven: 350 degrees</span><br />
<h3>
Ingredients:</h3>
<span style="background-color: white;"></span><br />
<ul><span style="background-color: white;">
<li><span style="background-color: white;">4 skinless, boneless chicken breasts</span></li>
<li><span style="background-color: white;">1/4 cup butter</span></li>
<li><span style="background-color: white;">salt and pepper to taste</span></li>
<li><span style="background-color: white;">4 slices mozzarella cheese</span></li>
<li><span style="background-color: white;">1</span><span style="background-color: white;"> egg,</span><span style="background-color: white;"> beaten</span></li>
<li><span style="background-color: white;">2 cups all-purpose flour for coating</span></li>
<li><span style="background-color: white;">1 cup seasoned dry bread crumbs</span></li>
<li><span style="background-color: white;">1/4 cup butter</span></li>
<li><span style="background-color: white;">2 teaspoons minced garlic</span></li>
<li><span style="background-color: white;">1 cup dry white wine</span></li>
</span></ul>
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<h3>
Directions:</h3>
<ol>
<li><span style="background-color: white;">Preheat oven to 350 degrees F (175 degrees C).</span></li>
<li><span style="background-color: white;">Place chicken breasts between 2 sheets of wax paper. Pound each to 1/4 inch thickness. Spread butter/margarine over the inside, then add salt and pepper to taste.</span></li>
<li><span style="background-color: white;">Place slice of cheese on breast, roll and close with toothpicks. Repeat with each breast. Dip rolled breasts in flour, then egg, then breadcrumbs. Place coated breasts in a lightly greased 9x13 inch baking dish.</span></li>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgobkzyG2NH6HHjNr-lOBiWqlJRFXhBA9C0wBn78wt39R6_1Rqv48RCWzLpE31WeTzH43NdsEIEhYW_AUwxLsHemyNHCYRPjICfiaqiZxjpyNoG0gDvIQiQSlQ0QPEY2i9ARGdJG9PSkuD6/s1600/Linds'+Cam+895.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgobkzyG2NH6HHjNr-lOBiWqlJRFXhBA9C0wBn78wt39R6_1Rqv48RCWzLpE31WeTzH43NdsEIEhYW_AUwxLsHemyNHCYRPjICfiaqiZxjpyNoG0gDvIQiQSlQ0QPEY2i9ARGdJG9PSkuD6/s200/Linds'+Cam+895.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inside of chicken</td></tr>
</tbody></table>
<li><span style="background-color: white;">To Make Sauce: In a saucepan, melt 1/4 cup butter and add garlic. Add wine and simmer all together. Pour sauce over chicken and bake in the preheated oven for 30 to 45 minutes.</span></li>
</ol>
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<div style="text-align: center;">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFpqpSliWL054PL472JGWhXPS-B7UL2egDcr87y_N6ETirHzFZb1yQLZndLLoZEuxvBKeY4JN-d-pQj-qYHlbSN-YeUZSVA1-wDIYgdBMNoflmqvYnUf0Q8GH3vUlMciB2bjh_0dACd27J/s1600/Linds'+Cam+894.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFpqpSliWL054PL472JGWhXPS-B7UL2egDcr87y_N6ETirHzFZb1yQLZndLLoZEuxvBKeY4JN-d-pQj-qYHlbSN-YeUZSVA1-wDIYgdBMNoflmqvYnUf0Q8GH3vUlMciB2bjh_0dACd27J/s320/Linds'+Cam+894.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken cut in 1/2 with Twiced Baked Potato Casserole</td></tr>
</tbody></table>
<br /></div>
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Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com0tag:blogger.com,1999:blog-5406694759366864689.post-22777848491064707132012-09-17T07:30:00.000-04:002012-10-06T10:50:08.114-04:00Pumpkin Ginger Cupcakes<div style="text-align: center;">
<i>The Perfect Taste for Fall</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJ0UmhzYcLHf3kFkvS2H0zX09AVSHJcwoQ87befzZ7iAxTz8IBxNsbx9EbylyUs9YS6HP2tSzeAAJjIph0w-_IDCFg5inXWyQSqgLzAJppr8D-0kwnhDsmuc_K7JpP64YASyqaznF1k9e/s1600/Linds'+Cam+219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHJ0UmhzYcLHf3kFkvS2H0zX09AVSHJcwoQ87befzZ7iAxTz8IBxNsbx9EbylyUs9YS6HP2tSzeAAJjIph0w-_IDCFg5inXWyQSqgLzAJppr8D-0kwnhDsmuc_K7JpP64YASyqaznF1k9e/s320/Linds'+Cam+219.JPG" width="320" /></a></div>
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<div align="left" style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; margin: 0px; padding: 0px;">
<strong style="margin: 0px; padding: 0px;">The Good:</strong> I made these for my co-workers when I worked at the hospital and they were gone quickly.</div>
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<strong style="margin: 0px; padding: 0px;">The Bad:</strong> Fall only comes once a year!</div>
<div align="left" style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; margin: 0px; padding: 0px;">
<strong style="margin: 0px; padding: 0px;">The Ugly:</strong> Crystallized ginger is extremely expensive unless you find the right store.</div>
<div align="left" style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; margin: 0px; padding: 0px;">
<br style="margin: 0px; padding: 0px;" /></div>
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<strong style="margin: 0px; padding: 0px;">Suggestions before starting:</strong><br />
<span style="margin: 0px; padding: 0px;">I like to "seal" cakes and cupcakes with a thin layer of icing while it is still warm to keep in the moisture. As you can see in the picture, I was a little impatient when I went back to finish icing them so the icing became a bit runny and not so pretty.</span>
<strong style="margin: 0px; padding: 0px;"><br /></strong>
<strong style="margin: 0px; padding: 0px;"></strong><br />
If you don't already have ginger, cinnamon or ground cloves and are wondering if this recipe would be worth buying those spices, check out our <a href="http://memoirs-of-2-wicked-chefs.blogspot.com/2011/02/chai-tea.html#more" target="_blank">Chai Tea</a> recipe. All three of this spices are in both recipes and are delicious!<br />
<br />
<a name='more'></a><strong style="margin: 0px; padding: 0px;"><a href="http://allrecipes.com/recipe/pumpkin-ginger-cupcakes/detail.aspx?event8=1&prop24=SR_Title&e8=Quick%20Search&event10=1&e7=Recipe%20Search%20Results" target="_blank">Pumpkin Ginger Cupcakes</a> from <a href="http://www.allrecipes.com/" target="_blank">All Recipes</a></strong></div>
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<span style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; text-align: justify;">Recipe Total Time: 40 minutes +/- 10 minutes of piddle time</span><br />
<span style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; text-align: justify;">Recipe Yields 24 cupcakes</span><br />
<span style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; text-align: justify;">Preheat Oven: 350 degrees</span><br />
<span style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; text-align: justify;"><br /></span>
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<div style="text-align: justify;">
<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;"><b>Ingredients:</b></span></span></div>
<div style="text-align: justify;">
</div>
<ul><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09-0L9FdFEF3nx5bdBTUOoi8qTQPsGVnY9-4GlTNHGenxbhVlWwz77a_JlxF3aeqIcPv8B7jbRsCFlnYROQkPuvm62Dk9m3WMldOKrwKppL0hqaZOm8tXgIU45QIUSwV4D7bCGGjTncN5/s1600/Linds'+Cam+217.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09-0L9FdFEF3nx5bdBTUOoi8qTQPsGVnY9-4GlTNHGenxbhVlWwz77a_JlxF3aeqIcPv8B7jbRsCFlnYROQkPuvm62Dk9m3WMldOKrwKppL0hqaZOm8tXgIU45QIUSwV4D7bCGGjTncN5/s200/Linds'+Cam+217.JPG" width="200" /></a>
<li style="font-family: Verdana, sans-serif; line-height: 19.96666717529297px;"><span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 16px; text-align: left;">2 cups all-purpose flour</span></li>
<li style="font-family: Verdana, sans-serif; line-height: 19.96666717529297px;"><span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 16px; text-align: left;">1 (3.4 ounce) package instant butterscotch pudding mix</span></li>
<li style="font-family: Verdana, sans-serif; line-height: 19.96666717529297px;"><span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 16px; text-align: left;">2 teaspoons baking soda</span></li>
<li style="font-family: Verdana, sans-serif; line-height: 19.96666717529297px;"><span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 16px; text-align: left;">1/4 teaspoon salt</span></li>
<li><span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 16px; text-align: left;">1 tablespoon ground </span><span style="font-family: Verdana, Arial, sans-serif;"><span style="line-height: 16px;">cinnamon</span></span></li>
<li style="font-family: Verdana, sans-serif; line-height: 19.96666717529297px;"><span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 16px; text-align: left;">1/2 teaspoon ground ginger</span></li>
<li style="font-family: Verdana, sans-serif; line-height: 19.96666717529297px;"><span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 16px; text-align: left;">1/2 teaspoon ground allspice</span></li>
<li style="font-family: Verdana, sans-serif; line-height: 19.96666717529297px;"><span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 16px; text-align: left;">1/4 teaspoon ground cloves</span></li>
<li style="font-family: Verdana, sans-serif; line-height: 19.96666717529297px;"><span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 16px; text-align: left;">1/3 cup finely chopped crystallized ginger<br /></span></li>
<li style="font-family: Verdana, sans-serif; line-height: 19.96666717529297px;"><span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 16px;">1 cup butter, room temperature</span></li>
<li style="font-family: Verdana, sans-serif; line-height: 19.96666717529297px;"><span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 16px;">1 cup white sugar</span></li>
<li style="font-family: Verdana, sans-serif; line-height: 19.96666717529297px;"><span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 16px;">1 cup packed brown sugar</span></li>
<li style="font-family: Verdana, sans-serif; line-height: 19.96666717529297px;"><span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 16px;">4 eggs</span></li>
<li style="font-family: Verdana, sans-serif; line-height: 19.96666717529297px;"><span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 16px;">1 teaspoon vanilla extract</span></li>
<li style="font-family: Verdana, sans-serif; line-height: 19.96666717529297px;"><span style="background-color: white; font-family: Verdana, Arial, sans-serif; line-height: 16px;">1 (15 ounce) can pumpkin puree</span></li>
</ul>
<div>
<span style="font-family: Verdana, Arial, sans-serif;"><span style="line-height: 16px;"><b>Icing:</b></span></span></div>
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<ul>
<li><span style="line-height: 15px;">1 (8 ounce) package</span><span style="line-height: 15px;"> </span><span style="line-height: 15px;">cream cheese, softened</span></li>
<li><span class="ingredient-amount" id="lblIngAmount" style="border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">1/4 cup</span><span style="line-height: 15px;"> </span><span class="ingredient-name" id="lblIngName" style="border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">butter, softened</span></li>
<li><span class="ingredient-amount" id="lblIngAmount" style="border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">3 cups</span><span style="line-height: 15px;"> </span><span class="ingredient-name" id="lblIngName" style="border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">confectioners' sugar</span></li>
<li><span class="ingredient-amount" id="lblIngAmount" style="border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">1 teaspoon</span><span style="line-height: 15px;"> </span><span class="ingredient-name" id="lblIngName" style="border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">vanilla extract</span></li>
<li><span class="ingredient-amount" id="lblIngAmount" style="border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">1 teaspoon</span><span style="line-height: 15px;"> </span><span class="ingredient-name" id="lblIngName" style="border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">ground cinnamon</span></li>
</ul>
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<b>Directions:</b><br />
<b><br /></b>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITABJDumnooLmMX64JlEJQWqn9Zzxrs59U59fCCPJcZ3A75B_X4SenwaA7z31tzXYfgKXGjzbslcSpMNP3qwPtZp8MqCByu-kKF1RJH8WdGXo0laqI-sqEaPPwyLBhAaN1LeeL-M-DJMp/s1600/Linds'+Cam+214.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITABJDumnooLmMX64JlEJQWqn9Zzxrs59U59fCCPJcZ3A75B_X4SenwaA7z31tzXYfgKXGjzbslcSpMNP3qwPtZp8MqCByu-kKF1RJH8WdGXo0laqI-sqEaPPwyLBhAaN1LeeL-M-DJMp/s200/Linds'+Cam+214.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spices, flour, pudding...</td></tr>
</tbody></table>
<ol style="background-color: white; border: 0px; font-family: Verdana, Arial, sans-serif; list-style-image: initial; list-style-position: initial; margin: 0px 0px 0px 16px; outline: 0px; padding: 0px 0px 0px 16px;">
<li style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. </span></li>
<li style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.</span></li>
<li style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.</span></li>
<li style="border: 0px; line-height: 16px; margin: 0px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.</span></li>
</ol>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kxxXnj38eypVUTyMYdJYJ6Fki0fyYKzP0bffsxonN_ufL8ySmzCtxWJ4zJpYENneC_vmKkHmFec_plDaXpzKkFUQ5tkU0bntw-cx-dmZQK64YIKJTLXZr0aJyzVqx5jK8rf1FsXJ22me/s1600/Linds'+Cam+218.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kxxXnj38eypVUTyMYdJYJ6Fki0fyYKzP0bffsxonN_ufL8ySmzCtxWJ4zJpYENneC_vmKkHmFec_plDaXpzKkFUQ5tkU0bntw-cx-dmZQK64YIKJTLXZr0aJyzVqx5jK8rf1FsXJ22me/s320/Linds'+Cam+218.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oven ready</td></tr>
</tbody></table>
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<div style="text-align: center;">
<i><br /></i></div>
Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com0tag:blogger.com,1999:blog-5406694759366864689.post-89637733496143103122012-09-12T20:47:00.000-04:002012-09-23T17:57:46.607-04:00Penne A La Vodka<div class="separator" style="clear: both; text-align: center;">
<i>Hearty and tasty</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurqG0tNGgqfBJWzrZMzcJq09OXr6dww4myt_h0Pc7f0zlhFprcLIMD9j1TnSp1vJhvANgAee-5iu9fUfUJ9X7VMb3Nw7aImnzWczizPMDQxl341YFkwIEj2TtrgpdzQts8IijwB_uNM9-/s1600/Linds'+Cam+181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgurqG0tNGgqfBJWzrZMzcJq09OXr6dww4myt_h0Pc7f0zlhFprcLIMD9j1TnSp1vJhvANgAee-5iu9fUfUJ9X7VMb3Nw7aImnzWczizPMDQxl341YFkwIEj2TtrgpdzQts8IijwB_uNM9-/s320/Linds'+Cam+181.JPG" width="320" /></a><br />
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<b style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; margin: 0px; padding: 0px; text-align: justify;">The Good: </b><span style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; text-align: justify;">Absolutely delicious and easy to adjust to your own taste-buds and spicy level!</span></div>
<b style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; margin: 0px; padding: 0px; text-align: justify;">The Bad: </b><span style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; margin: 0px; padding: 0px; text-align: justify;">The recipe takes a bit of time to cook up.</span><br />
<b style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; margin: 0px; padding: 0px; text-align: justify;">The Ugly: </b><span style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; text-align: justify;">Be careful on the type of tomatoes you use. We have made this recipe several times and it tastes a lot different (and gross) if you use cheap tomatoes or crushed/diced tomatoes.</span><br />
<br style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; margin: 0px; padding: 0px; text-align: justify;" />
<b style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px; margin: 0px; padding: 0px; text-align: justify;">Suggestions Before Starting:</b>
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<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;">When buying ingredients, be sure to buy the better tomatoes... We like Del Monte.</span></span></div>
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<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;">It is best to have all ingredients measured and ready before you start.</span></span></div>
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<span style="color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px;">Be careful when cutting up the tomatoes, sometimes they squirt at you.</span></div>
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<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;">We add crushed red pepper instead of black pepper to make the recipe a little bit spicy and so it pairs better with red wine.</span></span></div>
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<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;">As always, feel free to use your favorite noodle type. I like to use Rigatoni, Penne or Farfalle (bowtie) in order for the noodle to hold in the sauce! Remember to adjust the time you start the noodles to how quickly your stove heats up and how long your noodles take to cook. Our stove is generally very quick so we turn the water on when there is 5 minutes left of the vodka step.</span></span></div>
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<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;">If you need help with how to use<a href="http://memoirs-of-2-wicked-chefs.blogspot.com/2011/02/garlic-yes-please.html" target="_blank"> fresh garlic</a> please visit our <a href="http://memoirs-of-2-wicked-chefs.blogspot.com/2011/02/garlic-yes-please.html" target="_blank">older post</a>.</span></span></div>
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<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;">I like to "cook" the sauce into the pasta on low heat for flavor for a couple of minutes, stirring constantly so the heavy cream does not burn.</span></span></div>
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<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;"></span></span></div>
<a name='more'></a><span style="color: #282828; font-family: Verdana, sans-serif;"><b>Now for the recipe from www.allrecipes.com:</b></span><br />
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<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;"><b><br /></b></span></span></div>
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<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="line-height: 19.96666717529297px;"><a href="http://allrecipes.com/recipe/penne-a-la-vodka-ii/detail.aspx?event8=1&prop24=SR_Title&e11=vodka%20pasta&e8=Quick%20Search&event10=1&e7=Home%20Page" target="_blank"><b>Penne a la Vodka</b></a></span></span></div>
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<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;"><br /></span></span></div>
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<span style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px;">Recipe Total Time: 50 minutes+10 for piddling</span></div>
<span style="background-color: white; color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px;">Recipe Yields 4-6 Servings</span>
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<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;"><b>Ingredients</b></span></span></div>
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</div>
<ul>
<li><span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;">2 Tbsp olive oil</span></span></li>
<li><span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;">2 cloves garlic, minced</span></span></li>
<li><span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;">1 (28 oz) can whole peeled tomatoes</span></span></li>
<li><span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;">1/2 cup chopped fresh basil</span></span></li>
<li><span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;">salt and pepper to taste</span></span></li>
<li><span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;">1/4 c vodka</span></span></li>
<li><span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;">1 lb penne pasta</span></span></li>
<li><span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;">1 pint heavy cream</span></span></li>
</ul>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: right; margin-bottom: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRI0FpBovM5MVUOkIHThyphenhyphen7YU0NMQR03fScu9PBJW7CzlmZ45bFQyRXoAmK446jBYlbSvt9EgKgRaUQivm6o-yw9mXpi__Hut-88Dv64kgNMcjTdJIE6u2JKRstU8AIupyFY4cGFxVBzcHi/s1600/Linds'+Cam+179.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRI0FpBovM5MVUOkIHThyphenhyphen7YU0NMQR03fScu9PBJW7CzlmZ45bFQyRXoAmK446jBYlbSvt9EgKgRaUQivm6o-yw9mXpi__Hut-88Dv64kgNMcjTdJIE6u2JKRstU8AIupyFY4cGFxVBzcHi/s200/Linds'+Cam+179.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cutting toms down</td></tr>
</tbody></table>
<div>
<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;"><b>Directions</b></span></span></div>
<div>
<ol>
<li><span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;">In a large skillet over medium heat, cook garlic in olive oil until tender (1-2 minutes.)</span></span></li>
<li><span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19.96666717529297px;">Stir in tomatoes and gradually break up tomatoes into bite sized pieces with fork. </span></span><span style="color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px;">Stir in basil, salt and pepper and</span><a href="http://en.wikipedia.org/wiki/Simmering" style="font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px;" target="_blank"> simmer</a><span style="color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px;"> for 15 minutes.</span></li>
<li><span style="color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px;">Stir in vodka and cook 15 more minutes.</span></li>
<li><span style="color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px;">Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain.</span></li>
<li><span style="color: #282828; font-family: Verdana, sans-serif; font-size: 12px; line-height: 19.96666717529297px;">Stir cream into sauce and cook 10 more minutes. Toss with hot pasta.</span></li>
</ol>
</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw9A66YoChtLgJfLZyasImWl2bSwEDVSLH0zXGkrAlxLBZY_vE_kjiRhHLfVuPcMMTbZchJBIPCIziQduZCSqDU5jfHrMkFT9rcwobW1xo-W5NysrTKHwhw4end85GRGrAR83r9GUcfrHN/s1600/Linds'+Cam+180.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw9A66YoChtLgJfLZyasImWl2bSwEDVSLH0zXGkrAlxLBZY_vE_kjiRhHLfVuPcMMTbZchJBIPCIziQduZCSqDU5jfHrMkFT9rcwobW1xo-W5NysrTKHwhw4end85GRGrAR83r9GUcfrHN/s320/Linds'+Cam+180.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finalized sauce</td></tr>
</tbody></table>
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</div>
Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com0tag:blogger.com,1999:blog-5406694759366864689.post-56717044047580303132012-02-12T19:41:00.000-05:002012-09-23T17:58:45.772-04:00Cheddar Bacon Ranch Pull-Apart Bread<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMvlO7M7bdSXa6e8xf6oX8dW7ucK3N7OcDPzKWwEu5eqLINODB-Hqci1ZMaJk4PvuL89dLTjD1hBA99YjTcdgnBInI7hzkMJ8YdaJcVe4KX7x_F2z8wvSVa2p4AM6B3af8pwC8KHf2HS3/s1600/Linds'+Cam+844.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtMvlO7M7bdSXa6e8xf6oX8dW7ucK3N7OcDPzKWwEu5eqLINODB-Hqci1ZMaJk4PvuL89dLTjD1hBA99YjTcdgnBInI7hzkMJ8YdaJcVe4KX7x_F2z8wvSVa2p4AM6B3af8pwC8KHf2HS3/s320/Linds'+Cam+844.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Loaf</td></tr>
</tbody></table>
<b>The Good: </b>Makes the perfect New Years' Eve party appetizer (or any party for that matter)<br />
<b>The Bad: </b>It probably won't be the healthiest in your party-snack lineup<br />
<b>The Ugly: </b>Not good for people with allergies to deliciousness!<br />
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<b>Suggestions Before Starting:</b><br />
Although this particular recipe calls for a round sourdough loaf and bacon bits, don't panic if you can't find or don't have either. It is really quite flexible. We substituted the sourdough loaf with a round Italian loaf, and bacon bits with actual pan-fried bacon. Feel free to substitute the cheddar cheese with any kind you like as well!<br />
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<a name='more'></a><br />
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<b>This recipe is courtesy of <a href="http://www.plainchicken.com/2011/07/cheddar-bacon-ranch-pulls.html">Plain Chicken</a>, and was found using the amazing <i>Pinterest.com</i></b><br />
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Recipe Total Time: 35 minutes</div>
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Recipe Yields about 4-8 Servings</div>
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Preheat Oven to 350</div>
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<b>Ingredients:</b></div>
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<ul>
<li><span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19px;">1 unsliced sourdough bread loaf (round is preferrable)</span></span></li>
<li><span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19px;">8-12 oz cheddar cheese, thinly sliced or shredded</span></span></li>
<li><span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19px;">3 oz bacon bits</span></span></li>
<li><span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19px;">1/2 cup butter, melted</span></span></li>
<li><span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19px;">1 Tbsp ranch dressing mix</span></span></li>
</ul>
<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19px;"><br /></span></span></div>
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<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19px;"><b>Directions:</b></span></span></div>
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<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19px;">1. Preheat oven to 350 degrees. With a sharp bread knife, cut the bread loaf in crosswise square directions, being careful not to cut all the way through the loaf (the squares still need to be attached).</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWxnhqZCd8XJX_1NEEYzBKWInd6ezsFYK0MXnvfcfk3QrYNXnuNku-kXV4j0swpMW5qUycXpULTOaPVLaO9cXGq6F5SnOlBwq61sL_RkG3eR7PfJnwjKXVD2FwdwJyU7ngPK1p9GkW2Yd/s1600/Linds'+Cam+837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWxnhqZCd8XJX_1NEEYzBKWInd6ezsFYK0MXnvfcfk3QrYNXnuNku-kXV4j0swpMW5qUycXpULTOaPVLaO9cXGq6F5SnOlBwq61sL_RkG3eR7PfJnwjKXVD2FwdwJyU7ngPK1p9GkW2Yd/s320/Linds'+Cam+837.JPG" width="320" /></a></div>
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<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19px;">2. Stuff the cheddar cheese in between the slices, making sure to evenly distribute the cheese.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZI_0MFjDTQ151fVZyyKSkswQL_tLIG8urv4ldgLiWahmuNuliCb3Eq1FM4_ehYWr0srbfVAc_-bJKlpGHAHp1FnKYVtk0ncqahddfPD3JfyW9SF9zK0wtoJCU8hy6aGLk-L-Zw3oQ27WN/s1600/Linds'+Cam+840.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZI_0MFjDTQ151fVZyyKSkswQL_tLIG8urv4ldgLiWahmuNuliCb3Eq1FM4_ehYWr0srbfVAc_-bJKlpGHAHp1FnKYVtk0ncqahddfPD3JfyW9SF9zK0wtoJCU8hy6aGLk-L-Zw3oQ27WN/s320/Linds'+Cam+840.JPG" width="320" /></a></div>
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<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19px;">3. Sprinkle the bacon bits evenly into the slices</span></span></div>
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<div style="background-color: white; margin-bottom: 0in; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;">
<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19px;"><br /></span></span></div>
<div style="background-color: white; margin-bottom: 0in; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;">
<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19px;">4. Mix together butter and ranch dressing mix. Pour mix over entire loaf evenly.</span></span></div>
<div style="background-color: white; margin-bottom: 0in; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;">
<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19px;"><br /></span></span></div>
<div style="background-color: white; margin-bottom: 0in; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;">
<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19px;">5. Wrap loaf in aluminum foil and bake in oven at 350 degrees for 15 minutes. Unwrap foil, then bake an additional 10 minutes, or until cheese is melted.</span></span></div>
<div style="background-color: white; margin-bottom: 0in; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;">
<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19px;"><br /></span></span></div>
<div style="background-color: white; margin-bottom: 0in; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;">
<span style="color: #282828; font-family: Verdana, sans-serif;"><span style="font-size: 12px; line-height: 19px;">6. Serve it up!</span></span></div>
Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com0tag:blogger.com,1999:blog-5406694759366864689.post-85952875132005481572012-02-12T15:53:00.003-05:002012-02-12T15:56:31.316-05:00Double Tomato Brushcetta<div style="text-align: center;">
<i>Flavorful and appetizing</i><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebWOzVisBUHc6azprfTIjVBGZHUVJ5iVcq4ecyS1_nx-Fp0RgD6_l4xU7_yOUOImRq8hh9V6qJTcnmEvLr2y-PbbO3StVLj_N8Cq1urlnM5ssp8wpfaL53qoAB7iNSi_1PDQmr-lEoYL2/s1600/Linds'+Cam+109.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebWOzVisBUHc6azprfTIjVBGZHUVJ5iVcq4ecyS1_nx-Fp0RgD6_l4xU7_yOUOImRq8hh9V6qJTcnmEvLr2y-PbbO3StVLj_N8Cq1urlnM5ssp8wpfaL53qoAB7iNSi_1PDQmr-lEoYL2/s200/Linds'+Cam+109.JPG" width="200" /></a></div>
<br />
<div style="text-align: left;">
<b>The Good</b>: Delicious and easy to make.</div>
<div style="text-align: left;">
<b>The Bad:</b> Tomato seeds are slimy and messy.</div>
<div style="text-align: left;">
<b>The Ugly: </b>Not good for tomato allergies.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Suggestions before starting:</b></div>
<div style="text-align: left;">
If you are unclear about mincing garlic or what a clove is visit <a href="http://memoirs-of-2-wicked-chefs.blogspot.com/2011/02/garlic-yes-please.html">Garlic, Yes Please</a>! for further instructions. Remember when cutting bread to use a serrated knife. Allow the blade to cut the bread by using long strokes rather than applying large amounts of pressure. When spreading the cheese be careful not to leave any on the pan b/c it is extremely difficult to wash off the pan. Be cautious when using the broiler setting. Stay close by otherwise you will have burnt bread instantly.</div>
<div style="text-align: left;">
<br />
<a name='more'></a><br />
<br />
<a href="http://allrecipes.com/recipe/double-tomato-bruschetta/detail.aspx">Double Tomato Bruschetta</a> from <a href="http://allrecipes.com/">AllRecipes</a><br />
<br />
<b>Ingredients</b><br />
<br />
<ul style="background-color: white; border-bottom-width: 0px; border-color: initial; border-image: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li>6 roma (plum) tomatoes, chopped</li>
<li>1/2 cup sun-dried tomatoes, packed in oil</li>
<li>3 cloves minced garlic</li>
<li>1/4 cup olive oil</li>
<li>2 tablespoons balsamic vinegar</li>
<li>1/4 cup fresh basil (no stems)</li>
<li>1/4 teaspoon salt</li>
<li>1/4 teaspoon ground black pepper</li>
<li>1 French baguette</li>
<li>2 cups shredded mozzerella</li>
</ul>
<div>
<br /></div>
<div>
<b>Directions</b></div>
<div>
<ol>
<li><span style="background-color: white; line-height: 16px;"><span style="font-family: inherit;">Preheat the oven on broiler setting.</span></span></li>
<li><span style="background-color: white; line-height: 16px;"><span style="font-family: inherit;">In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.</span></span></li>
<li><span style="background-color: white; line-height: 16px;"><span style="font-family: inherit;">Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.</span></span></li>
<li><span style="background-color: white; line-height: 16px;"><span style="font-family: inherit;">Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.</span></span></li>
<li><span style="background-color: white; line-height: 16px;"><span style="font-family: inherit;">Broil for 5 minutes, or until the cheese is melted.</span></span></li>
</ol>
</div>
<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPgBtxmSh0BYSyDeQyv-iq4CIL-QadL6Sl6UCrDnFzNKvqhq-JVhA0Wt26vvrEZhrcEyYBHjeiRMmUe41f9gVkD__YONxgCCKrI6ec-BomhnQJYXnsqv2QlHXkBdOAqCJN9Jom6fx5biYE/s1600/Linds'+Cam+110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPgBtxmSh0BYSyDeQyv-iq4CIL-QadL6Sl6UCrDnFzNKvqhq-JVhA0Wt26vvrEZhrcEyYBHjeiRMmUe41f9gVkD__YONxgCCKrI6ec-BomhnQJYXnsqv2QlHXkBdOAqCJN9Jom6fx5biYE/s200/Linds'+Cam+110.JPG" width="200" /></a></div>
<i><br /></i></div>Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com0tag:blogger.com,1999:blog-5406694759366864689.post-90919597673645839032011-09-30T16:20:00.003-04:002011-09-30T16:55:15.448-04:00Slow Cooker Pork Chops<div style="text-align: center;">
<i>"Pork Chops to Live For"</i></div>
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10FD2xi4X2W-rl0Dwre7I7SoJKbbeXA0bEoyBj-zpmGGztduwyKC_pmLaOAofB-O6gKR5nfPpOEZpYhuIA_Bc_TTfkl4TgbHOx9IywWqD7BWLsahEoAEgz4yERR6WLXECZWb7OUz5E8ch/s1600/P7020730.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj10FD2xi4X2W-rl0Dwre7I7SoJKbbeXA0bEoyBj-zpmGGztduwyKC_pmLaOAofB-O6gKR5nfPpOEZpYhuIA_Bc_TTfkl4TgbHOx9IywWqD7BWLsahEoAEgz4yERR6WLXECZWb7OUz5E8ch/s320/P7020730.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Chops, Smashed Potatoes and Bruschetta</td></tr>
</tbody></table>
<br />
<div style="text-align: left;">
<b>The Good: </b> Put these succulent chops in the cooker early in the day and forget about it until dinner time!</div>
<div style="text-align: left;">
<b>The Bad: </b>I would like a little more flavor kick but my guests still thought the flavor was perfect.</div>
<div style="text-align: left;">
<b>The Ugly: </b> Apparently a double batch does not fit in my cooker!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b>Suggestions Before Starting:</b></div>
<div style="text-align: left;">
Make sure your slow cooker is big enough before starting! If not, you can cook any extras in a casserole dish in the oven at 400 for an hr.</div>
<div style="text-align: left;">
Next time I would add a couple smashed garlic cloves. I love garlic!<br />
Make sure you remember to dip the edges of the chops into the flour, as well as, browning them. Don't wear dark colors while using flour! lol</div>
<div style="text-align: left;">
Remember you only are browning the outsides. This helps to seal in the moisture and give chops a nice color, not to actually cook it.</div>
<div style="text-align: left;">
When placing ingredients into cooker, we started with a layer of soup mixture and did it in layers to make sure everything was evenly distributed.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Come back soon for the Bruschetta and Smashed Potato recipes!</div>
<div style="text-align: left;">
<b></b></div>
<a name='more'></a><b><br /></b><br />
<div style="text-align: left;">
<a href="http://allrecipes.com/recipe/pork-chops-to-live-for/detail.aspx"><b>Pork Chops to Live For from Allrecipes.com</b></a></div>
<div style="text-align: left;">
<b><br /></b></div>
<div style="text-align: left;">
<b>Ingredients</b></div>
<div style="text-align: left;">
</div>
<ul>
<li><span class="Apple-style-span" style="line-height: 16px;">2 tablespoons shortening</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;">4 pork chops</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;">1 egg, beaten</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;">1/2 cup all-purpose flour</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;">1 large onion, sliced</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;">2 (10.75 ounce) cans condensed cream of mushroom soup</span></li>
<li><span class="Apple-style-span" style="line-height: 16px;">2 cups milk</span></li>
</ul>
<div>
<span class="Apple-style-span" style="line-height: 16px;"><b>Directions</b></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><b><br /></b></span><br />
<span class="Apple-style-span" style="line-height: 16px;">Meet my friend Kelly as she shows you step one works. (Sorry she's sideways... I don't know how to fix it!)</span><br />
<span class="Apple-style-span" style="line-height: 16px;"><b><br /></b></span></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dw5IXt9HI-isdk9OyWiR82krIfqTMgTkEmfIY9vwaa2rZXbwpvm-WX61nEEvwxsaIR6Ii8H4vgUzk-Q3IXrSw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
<ol>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Melt shortening in a large skillet over medium-high heat. Dip pork chops in beaten egg, then dredge in flour. Cook in hot skillet, turning once to brown both sides.</li>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Place pork chops into a slow cooker, and arrange sliced onions over meat. Pour soup and milk over the meat and onions.</span></li>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzNfej-iN4oxcDunlkHObeThv2aFpfLUDAQN9q5j74hdtKt5zJloxUAVOR_2mPr_-wqqRgDJ32gDZh5XywaZG09LAvEIet0Hc8hjG7bksVq25L3XJu4zbxv8gJd-glC1Fuc9qNwNrssR4R/s1600/P7020726.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzNfej-iN4oxcDunlkHObeThv2aFpfLUDAQN9q5j74hdtKt5zJloxUAVOR_2mPr_-wqqRgDJ32gDZh5XywaZG09LAvEIet0Hc8hjG7bksVq25L3XJu4zbxv8gJd-glC1Fuc9qNwNrssR4R/s200/P7020726.JPG" style="cursor: move;" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Layer one</td></tr>
</tbody></table>
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><span class="plaincharacterwrap break" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Cover, and cook on High for 4 to 5 hours, or on Low for 8 to 10 hours.</span></li>
</ol>
<div>
<span class="Apple-style-span" style="line-height: 16px;"><br /></span></div>
</div>
<div>
<span class="Apple-style-span" style="line-height: 16px;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4wjeFktpeWcyMWL31NWGj1fy61yrj8kL9WY6LrixIWRjOPy6olzjZVVqvMUk2b70qAzZGg87Qy6upq1prLZvAfNMDAOwwyjXVndxb9M7Na43dfDoLhnmyd9HGkiNkJkfixE2oMqe3uQg/s1600/P7020728.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp4wjeFktpeWcyMWL31NWGj1fy61yrj8kL9WY6LrixIWRjOPy6olzjZVVqvMUk2b70qAzZGg87Qy6upq1prLZvAfNMDAOwwyjXVndxb9M7Na43dfDoLhnmyd9HGkiNkJkfixE2oMqe3uQg/s320/P7020728.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Final Product in Slow Cooker!</td></tr>
</tbody></table>
<div>
<span class="Apple-style-span" style="line-height: 16px;"><br /></span></div>Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com0tag:blogger.com,1999:blog-5406694759366864689.post-84159226755059386532011-07-08T19:00:00.001-04:002011-07-09T17:19:24.089-04:00Mint Tea Punch<div align="center">
Mint? Lemon? Orange? Refreshing overload?</div>
<div align="center">
Yes PLEASE!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fvUfO8N7ayA1TnHNuKIYuVHvzzHgMXO_rpb7FIXrji7xWdZCCtCQDIsaHIkUfPCawOWYDgCLwAxNarfd5Zc8fn0s3Hg_WmcopFZyM48rcIJZKRADLej5omUrFVqMHP3CEZVrSgxKziEb/s1600/P6220715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1fvUfO8N7ayA1TnHNuKIYuVHvzzHgMXO_rpb7FIXrji7xWdZCCtCQDIsaHIkUfPCawOWYDgCLwAxNarfd5Zc8fn0s3Hg_WmcopFZyM48rcIJZKRADLej5omUrFVqMHP3CEZVrSgxKziEb/s320/P6220715.JPG" width="320" /></a></div>
<div align="center">
<br /></div>
<div align="left">
<strong>The Good:</strong> Mint Tea Punch is absolutely refreshing. Great on a hot summer day!</div>
<div align="left">
<strong>The Bad:</strong> Good things come to those who WAIT! Unfortunately the tea blends together better by the 2nd day. Hang in there it will be okay!</div>
<div align="left">
<strong>The Ugly:</strong> My mint plant looked beautiful before I took 12 sprigs off of it... now it looks kind of small.</div>
<div align="left">
<br /></div>
<div align="left">
<br /></div>
<div align="left">
<strong>Suggestions before starting:</strong></div>
<div align="left">
If you would like a less sugary version feel free to use Stevia or honey instead of sugar and adjust the measurements to your liking.</div>
<div align="left">
For a more natural lemon flavor you can use lemon balm leaves. (Lemon balm has tons of health benefits: decreases depression, anxiety, indigestion...)</div>
<div align="left">
I started my mint and tea bags in a bowl to make it easier for mixing and for fetching out the tea bags. Once we were ready to add the cool ingredients I switched to the pitcher. As long as the bowl is easy to pour it works great!<br />
The recipe does not specify what type of tea bags to use so we used some cheap black tea bags that we bought in bulk! (Thank you <a href="http://nekosknitting.blogspot.com/">Neko Knit</a> for pointing this detail out!)</div>
<div style="text-align: left;">
<br /></div>
<a name='more'></a><br />
<div style="text-align: left;">
Now for the Recipe:</div>
<div style="text-align: left;">
<strong>Mint Tea Punch from </strong><a href="http://allrecipes.com/recipe/mint-tea-punch/detail.aspx"><strong>All Recipes</strong></a><strong>!</strong></div>
<strong></strong><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><div align="left">
<br /></div>
<div align="left">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNKTHxXcReLdABWsEKahZmfn5dgUzVSgmndPMCAbFRYw_8E3A65dePC6wbCuoavKZ2qE1VEYHoYi-6pNG3NoFd47LuM-gVVquA6ZjX6ISoY5d-LEhoIMeGUAJOfiv8EGvUdSi6ioUsZ2iG/s1600/P6220710.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><strong><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNKTHxXcReLdABWsEKahZmfn5dgUzVSgmndPMCAbFRYw_8E3A65dePC6wbCuoavKZ2qE1VEYHoYi-6pNG3NoFd47LuM-gVVquA6ZjX6ISoY5d-LEhoIMeGUAJOfiv8EGvUdSi6ioUsZ2iG/s200/P6220710.JPG" width="200" /></strong></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><strong>Sprig of Mint</strong></td></tr>
</tbody></table>
<strong></strong><br />
<div align="left">
<strong>Ingredients</strong></div>
<ul>
<li><div align="left">
3 cups boiling water</div>
</li>
<li><div align="left">
12 sprigs fresh mint</div>
</li>
<li><div align="left">
4 tea bags</div>
</li>
<li><div align="left">
1 cup white sugar</div>
</li>
<li><div align="left">
1 cup orange juice</div>
</li>
<li><div align="left">
1/4 cup lemon juice</div>
</li>
<li><div align="left">
5 cups cold water</div>
</li>
<li><div align="left">
3 orange slices for garnish (optional</div>
</li>
<li><div align="left">
3 lemon slices for garnish (optional)</div>
</li>
</ul>
<div align="left">
<strong>Directions</strong></div>
<ol>
<li><span class="plaincharacterwrap break"> Place the tea bags and mint sprigs into a large pitcher. Pour boiling water over them, and allow to steep for about 8 minutes.</span></li>
<li><span class="plaincharacterwrap break">Remove and discard the tea bags and mint leaves, squeezing out excess liquid.</span></li>
<li><span class="plaincharacterwrap break">Stir in sugar until dissolved</span></li>
<li><span class="plaincharacterwrap break">Then stir in the orange juice and lemon juice.</span></li>
<li><span class="plaincharacterwrap break">Pour in the cold water.</span></li>
<li><span class="plaincharacterwrap break">Serve over ice cubes, garnished with orange or lemon slices. </span></li>
</ol>
<div class="recipe-details-lg">
<a class="nutritionanchor" href="http://www.blogger.com/" name="nutritionpanel"></a></div>Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com0tag:blogger.com,1999:blog-5406694759366864689.post-82521654956555869182011-07-08T16:18:00.000-04:002012-09-12T21:36:02.494-04:00Where in the World are the Wicked Chefs?I wanted to apologize to our followers for our surprise hiatus. Dave and I have been crazy busy but I know this is no excuse not to be cooking. While we were gone: we've been moving, cleaning, buying antique furniture (love our dining room table and hutch, hiding in all our new photos!), Dave's working 60+ hrs a week, I'm working 1st, 2nd and 3rd shift... and the list goes on and on! We have good news though! We have recipes that will be uploaded soon and they're coming with a surprise new feature! We miss being in the kitchen and especially miss your feedback. Tonight we will have a delicious summary recipe for all of you and we can't wait to hear from you all (new feature will not be featured tonight sorry). As always, we would not suggest it unless we love it ourselves. O boy, I ramble... anyways we look forward to being back and can't wait to share some more delicious recipes with everyone. Happy cooking!Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com0tag:blogger.com,1999:blog-5406694759366864689.post-48160480885253451932011-06-02T12:44:00.002-04:002011-06-09T15:39:40.301-04:00Oreo Truffles<div align="center"><em>Chocolate... need I say more?</em></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-oL65FMlmXmWrYfuyFeii6WPomQx1Hyt6oCG5OVovusSaoltV90kZpH7cz645OUqqWxXVh8drYvOoW8M74eN5GslpUIO2t7BiAmkKFGhLygiBPGJtYRicixP_aAFxQq8hVIqHMdiy-DA/s1600/P5200663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-oL65FMlmXmWrYfuyFeii6WPomQx1Hyt6oCG5OVovusSaoltV90kZpH7cz645OUqqWxXVh8drYvOoW8M74eN5GslpUIO2t7BiAmkKFGhLygiBPGJtYRicixP_aAFxQq8hVIqHMdiy-DA/s320/P5200663.JPG" t8="true" width="320" /></a></div><br />
<strong>The Good:</strong> If you are a chocolate lover, these are for you!<br />
<strong>The Bad:</strong> These are almost too chocolaty.<br />
<strong>The Ugly:</strong> NOT INTENDED FOR DIABETICS!<br />
<br />
<strong>Suggestions before starting:</strong><br />
Use quality chocolate! Cheaper chocolate is not good for dipping.<br />
I wanted mint chocolate but it was not available so we added a bit of mint extract while melting the chocolate.<br />
In order to evenly melt the chocolate it is common to use a double boiler. Dave and I do not have a double boiler yet so we created our own... more ghettofied version by using 1 pot on the bottom with water and 1 on top with the chocolate.<br />
<br />
<a name='more'></a><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWn1XRd6GVwJ8xPbsos7LvxgInOgByZ3Uf-3pJ1NqW__1bCpYBG2sDaxx1wz1hcM-C1siAjP2VsxcAAfPZUh3iYYPBZR4AQJoe9Gi361m4yFFsatj3mAphkqjWpn-XRDHowZXteWU2WKPJ/s1600/P5200662.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWn1XRd6GVwJ8xPbsos7LvxgInOgByZ3Uf-3pJ1NqW__1bCpYBG2sDaxx1wz1hcM-C1siAjP2VsxcAAfPZUh3iYYPBZR4AQJoe9Gi361m4yFFsatj3mAphkqjWpn-XRDHowZXteWU2WKPJ/s200/P5200662.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ghettofied double boiler</td></tr>
</tbody></table><br />
<br />
<strong>Oreo Truffles</strong><br />
<br />
<strong>Ingredients</strong><br />
<ul><li>1 pkg oreos</li>
<li>1 pkg cream cheese</li>
<li>1 pkg white chocolate</li>
<li>1 pkg milk chocolate</li>
</ul><strong>Directions</strong><br />
<ol><li>Crush oreos by hand or with a food processor.</li>
<li>Mix in cream cheese until evenly mixed.</li>
<li>Roll cookie mix into balls of preferred size and place in<span style="background-color: white;"> refrigerator</span> to cool and harden.</li>
<li>Once balls have hardened, melt chocolate using the stove or microwave and dip balls quickly in the chocolate.</li>
<li>Place in fridge until ready to serve.</li>
</ol>Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com0tag:blogger.com,1999:blog-5406694759366864689.post-2499826793553509462011-05-26T03:03:00.000-04:002011-05-26T03:03:45.470-04:00Thank you for your supportThank you so much for everyone that voted for our Cavatini! It was definitely a close contest. I especially appreciate all my last minute facebook votes! I am completely overwhelmed with all of the support we received. It is definitely a surprise to see so many people supporting our blog. Its a very nice reminder of why we started this blog. I would love for everyone to stop by <a href="http://www.bigklittlea.com/">Big K, little a</a> and try all of the recipes. There really were some great options in the contest and K has a great blog that deserves all the credit for creating the contest.<br />
<br />
Please stop by <a href="http://www.bigklittlea.com/">http://www.bigklittlea.com/</a> :)Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com0tag:blogger.com,1999:blog-5406694759366864689.post-28903123903099380982011-05-23T17:43:00.001-04:002011-05-25T17:06:32.240-04:00Running out of time to vote!<div class="separator" style="clear: both; text-align: center;"><strong>Voting Closes at 2 am on Thurs Morning!!!!</strong></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxAwsnTMnzzbl8ifMffd0Vx_MKtrkNYdV3nREZrKWEbKBx2S7G6TWe9PEnTcAH7FouPTORvydZ6Gy7lepS9Yoxld3VTesJaajMdHrgoodmIOuMI-YqzV1p2mT4UHzUD56DqC33G6xkPJu/s1600/P1230492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxAwsnTMnzzbl8ifMffd0Vx_MKtrkNYdV3nREZrKWEbKBx2S7G6TWe9PEnTcAH7FouPTORvydZ6Gy7lepS9Yoxld3VTesJaajMdHrgoodmIOuMI-YqzV1p2mT4UHzUD56DqC33G6xkPJu/s320/P1230492.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This would be our first contest as Wicked Chefs :)</div><div class="separator" style="clear: both; text-align: center;">We truly appreciate your support. We are absolutely overwhelmed with your responses.</div><div style="text-align: center;">If you were wanting to vote for our Cavatini, PLEASE DO! There are only 2 days left to vote and we would appreciate your support :) <a href="http://www.bigklittlea.com/2011/05/may-concours-dcusine-voting-selections.html">Big K, little a Recipe contest</a></div>Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com7tag:blogger.com,1999:blog-5406694759366864689.post-35507539783378074492011-05-23T15:22:00.000-04:002011-05-23T15:22:33.441-04:00Heavenly Angel Food Cake with a Wicked Twist<div align="center">Light and fluffy, fruity and oooo so tasty!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj46DgV865aNAqciLe_mAKLRqs2-WMeU8Oe0hsjasw8SqYIXGzr0wTWJMiT3ACJ2xYJ-h3ixkA0bmviu6UKvMxaPGmj8PVb7N4u1PF1fQsrn6b2srJITFpqVMinnmgo6sUSwhxqCeo67dNg/s1600/IMAG0190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj46DgV865aNAqciLe_mAKLRqs2-WMeU8Oe0hsjasw8SqYIXGzr0wTWJMiT3ACJ2xYJ-h3ixkA0bmviu6UKvMxaPGmj8PVb7N4u1PF1fQsrn6b2srJITFpqVMinnmgo6sUSwhxqCeo67dNg/s320/IMAG0190.jpg" width="320px" /></a></div><div class="separator" style="clear: both; text-align: left;"></div><div> </div><div class="separator" style="clear: both; text-align: left;"><strong>The Good:</strong> You have to like scrumptious desserts to like this.</div><div class="separator" style="clear: both; text-align: left;"><strong>The Bad:</strong> I think it gradually flattened... we had to make it 2 days early.</div><div class="separator" style="clear: both; text-align: left;"><strong>The Ugly</strong>: Be very quiet! Loud noises will drop any cake!</div><div class="separator" style="clear: both; text-align: left;"></div><div> </div><div class="separator" style="clear: both; text-align: left;"><strong>Suggestions before starting</strong>:</div><div class="separator" style="clear: both; text-align: left;">My mother always told me to separate the yolk from the white by cracking the egg in 1/2 and gently passing it back and forth between the two halves.</div><div class="separator" style="clear: both; text-align: left;">Do not forget to continue onto the second step while it says wait 30 minutes.</div><div class="separator" style="clear: both; text-align: left;">If you do not have a sifter you can use a very small holed screen/strainer.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a name='more'></a><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><a href="http://allrecipes.com/Recipe/Heavenly-Angel-Food-Cake/Detail.aspx"><strong>Heavenly Angel Food Cake</strong></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients</strong></div><ul><li><div class="separator" style="clear: both; text-align: left;">12 eggs</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1 1/4 cups confectioners' sugar</div></li>
<li>1 cup all-purpose flour</li>
<li>1 1/2 teaspoons cream of tartar</li>
<li>1 1/2 teaspoons vanilla extract</li>
<li>1/2 teaspoon almond extract</li>
<li>1/4 teaspoon salt</li>
<li>1 cup sugar</li>
</ul><br />
<div><strong> Directions</strong></div><ol style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><li>Separate eggs; discard yolks or refrigerate for another use. Measure egg whites, adding or removing whites as needed to equal 1-1/2 cups. Place in a mixing bowl; let stand at room temperature for 30 minutes.</li>
<li style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Meanwhile, sift confectioners' sugar and flour together three times; set aside. Add cream of tartar, extracts and salt to egg whites; beat on high speed. Gradually add sugar, beating until sugar is dissolved and stiff peaks form. <br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVyCujrGPVG_7OoopXXY77n8jeHpLSH2bB9KlUeLPO9Mj0D7qZf8gtPSfCb4MgVhCXbYsYUHy2smIaQIJOjkPjYBZBvonTfN-TFy-pijeVO-uq6O_dv0HiPxKNzb_PhMXo5D8Iug6mOwy/s1600/P5060638.JPG" imageanchor="1" style="clear: left; cssfloat: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaVyCujrGPVG_7OoopXXY77n8jeHpLSH2bB9KlUeLPO9Mj0D7qZf8gtPSfCb4MgVhCXbYsYUHy2smIaQIJOjkPjYBZBvonTfN-TFy-pijeVO-uq6O_dv0HiPxKNzb_PhMXo5D8Iug6mOwy/s200/P5060638.JPG" width="200px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stiff peaks</td></tr>
</tbody></table><br />
<br />
<br />
<br />
Fold in flour mixture, 1/4 cup at a time. <br />
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2PkeA8k0c63JpMLfZN3uFtUpBBnGs_ZSJ4zipMkku9ItOBykAfQB3_2Mipz3E00mP7FhCcl-i4uVYvHd1qF_icJokThmHU99Q-gXF1qaSHyjwizH3AULizvCCYt_rWpUoKv89w3PtVX7/s1600/P5060637.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2PkeA8k0c63JpMLfZN3uFtUpBBnGs_ZSJ4zipMkku9ItOBykAfQB3_2Mipz3E00mP7FhCcl-i4uVYvHd1qF_icJokThmHU99Q-gXF1qaSHyjwizH3AULizvCCYt_rWpUoKv89w3PtVX7/s200/P5060637.JPG" width="200px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tube pan for Angel Food: the middle piece is removable</td></tr>
</tbody></table><br />
Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake at 350 degrees F for 40-45 minutes or until cake springs back when lightly touched. Immediately invert pan; cool completely before removing cake from pan.</li>
</ol><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> </div><br />
<div> </div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_n8ae3_sLsovnqSJsDeYGVXNVnRKG9yQ8gAh2VeYPbq_VFcQvoRbtHAzLCBds9217uHsTPUjdj-1z2fb6O9nWhdvs4xmlTzKLs1B0SMfl5v31HpkAQUkxZJW34jMq3kUKoL1MDhnYHzAO/s1600/P5060639.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_n8ae3_sLsovnqSJsDeYGVXNVnRKG9yQ8gAh2VeYPbq_VFcQvoRbtHAzLCBds9217uHsTPUjdj-1z2fb6O9nWhdvs4xmlTzKLs1B0SMfl5v31HpkAQUkxZJW34jMq3kUKoL1MDhnYHzAO/s320/P5060639.JPG" width="320px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Inverted pan</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><strong>Wicked Twist</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><strong>Ingredients</strong></div><ul><li>Cool Whip</li>
<li>Favorite Berries (Strawberries and Blueberries)</li>
</ul><strong>Directions</strong><br />
<ol><li>Use a large serrated knife to cut cake horizontally in 2 layers.</li>
<li>Cover the bottom layer with your favorite cool whip or homemade cream and put desired amount of clean sliced fruit on it. Then replace top layer.</li>
<li>Cover all parts of the cake with cool whip and place desired amount of berries in pattern of your choice. Enjoy with good friends and family!</li>
</ol>Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com0tag:blogger.com,1999:blog-5406694759366864689.post-47827799387545680172011-05-18T22:05:00.003-04:002011-05-18T22:13:45.090-04:00Italian Cavatini Made It- Now We Need Your Votes!<div style="text-align: center;"><em>If you liked this recipe, please vote at </em><a href="http://www.bigklittlea.com/2011/05/may-concours-dcusine-voting-selections.html">Concours d'Cusine</a> !</div><br />
<div> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtecXkmCJxrt0VCaoF9wg9LxX8D655xJPEeqQpYkt1Qs5w9kkASgiP9l3c82UktCa45DEupXQ8pTn5BpcgoHHq8aTlDdLdi8Cs0WPOuyAREsVPL666tarx01xSLdO1Irx2vl1DgAdlGUW/s1600/P1230492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAtecXkmCJxrt0VCaoF9wg9LxX8D655xJPEeqQpYkt1Qs5w9kkASgiP9l3c82UktCa45DEupXQ8pTn5BpcgoHHq8aTlDdLdi8Cs0WPOuyAREsVPL666tarx01xSLdO1Irx2vl1DgAdlGUW/s320/P1230492.JPG" width="320px" /></a></div>Big K, Little a is having a recipe contest the rules are available on her site. If you liked this recipe and want it to make it to the final round please vote for it! Thank you for your support. Even if you don't like Italian food please vote for someone at <a href="http://www.bigklittlea.com/2011/05/may-concours-dcusine-voting-selections.html">Big K, little a</a><br />
<a name='more'></a><br />
<div> </div><br />
<div> </div><strong>The Good</strong>: Delicious, easy to make for groups, low cost and freezes well.<br />
<strong>The Bad:</strong> Unfortunately the sauce is not homemade.<br />
<strong>The Ugly:</strong> If you are not good at multi-tasking it may be difficult for you to cook the sausage and the mushrooms at the same time.<br />
<br />
<div> </div><strong>Suggestions before starting:</strong><br />
Feel free to add or subtract ingredients to this recipe. It is also great with onions and peppers. Just remember if sauteing all the vegetables together be sure to cut them the same size so they saute evenly.<br />
Our family traditionally uses Prego for the sauce. My favorite is the Mushroom Prego.<br />
It has become increasingly hard to find Tri-Noodles. Any noodle will work but I still like to mix at least shells and rotini (50/50).<br />
If it is too difficult to cook the sausage at the same time as the mushrooms, precook the mushrooms before even starting the water.<br />
To save time warm the sauce up in the microwave before putting in casserole dish. <br />
<div> </div><div> </div><strong>Cavatini</strong><br />
Recipe Total Time: Approx 45 minutes<br />
Recipe Yields 8 servings<br />
Preheat oven: 350<br />
<br />
<div> </div><strong>Ingredients:</strong><br />
<ul><li>1 large jar of your favorite marinara</li>
<li>1 box Tri-Noodles</li>
<li>1 pkg Italian Sausage</li>
<li>2-4 T butter or margarine</li>
<li>fresh mushrooms</li>
<li>Italian blend shredded cheese</li>
</ul><br />
<div> </div><strong>Directions:</strong><br />
<br />
<div>Preheat oven to 350. In a large sauce pan, bring water for the noodles to a boil. While waiting for water to boil, begin cooking the Italian sausage at medium to medium low heat in a large frying pan. Add noodles to boiling water and boil until tender or follow instructions on box.</div><br />
<div> </div>In a separate frying pan, melt butter on high. Once the butter is melted add the mushrooms to begin sauteing. Mushrooms should be a dark grayish brown and jumping out of the pan when they are done. Fun Fact: Saute means "to jump".<br />
<br />
<div> </div>In a large casserole dish, pour 1/4 of the sauce in the bottom of the pan. When sausage, noodles and mushrooms are fully cooked begin placing in the casserole dish layering with sauce. Mix sausage, noodles, mushrooms and sauce so all ingredients are covered in sauce.<br />
<br />
<div> </div>Place casserole dish in the oven for 10-15 minutes. Cover with cheese and place back into oven until cheese is melted.<br />
<br />
<div> </div>Enjoy :)Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com12tag:blogger.com,1999:blog-5406694759366864689.post-27138479105021787842011-05-18T17:29:00.000-04:002011-05-18T17:29:29.235-04:00Wicked Chefs attempt at Will Cook For Smile's She Crab Soup<div align="center"><em>Simple, delicious and great for a stormy day!</em><br />
</div><div align="center"><img height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEiK0LbA0cCM9o8JkcBzmvtTLKRT-M4NEimcVUe6sf-qlMVOvSZAMXqR8S1svMcTYbutEB0BATUuAuW7yfEeqoIbuqVDBIKG-6xherCwlzEuHX4CQU4HLAv0noCz78Y5WmGcrmsBwn29Gi/s320/P5160657.JPG" width="320px" /></div><div align="center"><br />
</div><div style="text-align: left;"><strong>The Good:</strong> Absolutely delicious! This winner of our Soup Contest is completely deserving of the award.</div><div style="text-align: left;"><strong>The Bad:</strong> Crab can be a bit expensive!</div><div style="text-align: left;"><strong>The Ugly:</strong> This recipe is not as good reheated... the crab gets chewy.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong>Suggestions before starting:</strong></div><div style="text-align: left;">We used precooked snow crab legs; we just had to de-shell them. King crab legs are supposed to be "better" but they cost $14 a lb here!</div><div style="text-align: left;">Don't miss the part where it says to saute the shrimp separately for 1-2 minutes.</div><div style="text-align: left;">When cooking with milks always be careful to make sure it is not sticking to the bottom. You can use a plastic or rubber spatula or spoonula to protect your pan from scratches.</div><div style="text-align: left;">If you are sick... find someone to cook for you :)</div><div style="text-align: left;">Most importantly: Follow <a href="http://willcookforsmiles.blogspot.com/">Will Cook for Smiles</a> for more great recipes :)</div><div style="text-align: left;"><br />
</div><a name='more'></a><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong><br />
</strong></div><div style="text-align: left;"><a href="http://willcookforsmiles.blogspot.com/2011/05/she-crab-soup.html"><strong>Will Cook for Smiles' She Crab Soup</strong></a></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Recipe Total Time: 20-30 minutes</div><div style="text-align: left;">Recipe Yields 4-6 Servings</div><div style="text-align: left;">Heat Stove to Medium </div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><strong>Ingredients</strong></div><ul><li><div style="text-align: left;">3 tbs butter</div></li>
<li><div style="text-align: left;">3/4 cup chopped onion</div></li>
<li><div style="text-align: left;">3 tbs flour</div></li>
<li><div style="text-align: left;">2 tsp Worcestershire sauce (or 1/4 cup dry sherry)</div></li>
<li><div style="text-align: left;">1 to 1.5 lbs crab meat</div></li>
<li><div style="text-align: left;">1 cup of small shrimp (optional)</div></li>
<li><div style="text-align: left;">3 cups of milk</div></li>
<li><div style="text-align: left;">1 cup of heavy cream</div></li>
<li><div style="text-align: left;">salt/pepper to the taste</div></li>
</ul><div style="text-align: left;"><strong>Directions</strong></div><ol><li><div style="text-align: left;">Melt the butter in the pot at medium heat.</div></li>
<li><div style="text-align: left;">Saute onions until transparent.</div></li>
<li><div style="text-align: left;">Add the flour, stir well.</div></li>
<li><div style="text-align: left;">Add the Worcestershire sauce (or the sherry). Thin with some milk if needed.</div></li>
<li><div style="text-align: left;">Add the crab meat and the shrimp. (Saute the shrimp separately for about a minute or two).</div></li>
<li><div style="text-align: left;">Pour in the milk and heavy cream slowly while whisking.</div></li>
<li><div style="text-align: left;">Bring to a low boil and turn back down to medium (be careful not to boil over).</div></li>
<li><div style="text-align: left;">Cook on medium for 10 to 15 minutes, stirring occasionally. <br />
Enjoy!!!</div></li>
</ol>Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com1tag:blogger.com,1999:blog-5406694759366864689.post-12202172545223247492011-05-17T20:28:00.003-04:002011-05-18T00:17:12.995-04:00Soup For My Cold - The Champion!<div style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></div><br />
Today's the day! And the winner is:<br />
<br />
<div style="text-align: center;"><a href="http://willcookforsmiles.blogspot.com/2011/05/she-crab-soup.html"><span style="font-size: large;"><strong>She Crab Soup</strong> by Will Cook for Smiles</span></a></div><br />
<div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEiK0LbA0cCM9o8JkcBzmvtTLKRT-M4NEimcVUe6sf-qlMVOvSZAMXqR8S1svMcTYbutEB0BATUuAuW7yfEeqoIbuqVDBIKG-6xherCwlzEuHX4CQU4HLAv0noCz78Y5WmGcrmsBwn29Gi/s1600/P5160657.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEiK0LbA0cCM9o8JkcBzmvtTLKRT-M4NEimcVUe6sf-qlMVOvSZAMXqR8S1svMcTYbutEB0BATUuAuW7yfEeqoIbuqVDBIKG-6xherCwlzEuHX4CQU4HLAv0noCz78Y5WmGcrmsBwn29Gi/s320/P5160657.JPG" width="320px" /></a></div><br />
<div></div>When you're sick, you need something warm and soothing to help make your day go a bit better. The natural choice is a bowl of hot soup. Not just any soup though, we needed to find something that was not only soothing and delicious, but easy to make and unique. Out of all the choices of ingredients, we never would have thought of seafood as a contender until we saw the recipe for this appetizing option!<br />
<br />
After reviewing all the steps, I went out and bought everything we needed. It seemed like no time at all from the time I got home till the time it was ready to enjoy. Easy to prepare and smelling great, I saw a smile on Linds' face where before was cold-stricken misery.<br />
<br />
So without further adieu, here is the winning recipe straight from <strong>Will Cook for Smiles!</strong><br />
<br />
<br />
<br />
<span style="color: #3d85c6; font-size: large;"><strong><u>She Crab Soup</u></strong></span><br />
<br />
<div style="text-align: center;"><img height="243px" src="http://i57.photobucket.com/albums/g237/lyubak/P1040697.jpg" width="320px" /></div><br />
This is one of my favorite soups. It originated in the South Carolina Lowcountry and Georgia coast. The "She-crab" soup got its name because traditionally a gravid female crabs were used for the she crab soup. Crab roe was the main ingredient of she-crab soup and it is what gave the soup orange tint. Today, any crab meat is used. I also added some shrimp, just to see if I like it, and yes I DID!<br />
<br />
This is a very easy and quick soup. Makes for a delicious lunch or dinner! <br />
<br />
<div style="text-align: center;"><img height="243px" src="http://i57.photobucket.com/albums/g237/lyubak/P1040684.jpg" width="320px" /> </div><u><strong>Ingredients:</strong></u> <br />
<br />
<div align="center"><img height="243px" src="http://i57.photobucket.com/albums/g237/lyubak/P1040685.jpg" width="320px" /> </div><ul><li>3 tbs butter</li>
<li>3/4 cup chopped onion</li>
<li>3 tbs flour</li>
<li>2 tsp Worcestershire sauce (or 1/4 cup dry sherry)</li>
<li>1 to 1.5 lbs crab meat</li>
<li>1 cup of small shrimp (optional)</li>
<li>3 cups of milk</li>
<li>1 cup of heavy cream</li>
<li>salt/pepper to the taste </li>
</ul><strong><u>Directions:</u></strong> <br />
1. Melt the butter in the pot in medium heat <br />
2. Saute onions until transperent <br />
<br />
<div align="center"><img height="243px" src="http://i57.photobucket.com/albums/g237/lyubak/P1040686.jpg" width="320px" /> </div> <br />
3. Add the flour, stir well <br />
4. Add the Worcestershire sauce (or the sherry). Thin with some milk if needed.<br />
5. Add the crab meat and the shrimp. (Saute the shrimp separately for about a minute or two) <br />
<br />
<div align="center"><img height="243px" src="http://i57.photobucket.com/albums/g237/lyubak/P1040689.jpg" width="320px" /> </div> <br />
6. Pour in the milk and heavy cream slowly while whisking. <br />
<br />
<div align="center"><img height="243px" src="http://i57.photobucket.com/albums/g237/lyubak/P1040690.jpg" width="320px" /> </div> <br />
7. Bring to a low boil and turn back down to medium (be careful not to boil over) <br />
<br />
<div align="center"><img height="243px" src="http://i57.photobucket.com/albums/g237/lyubak/P1040691.jpg" width="320px" /> </div> <br />
8. Cook on medium for 10 to 15 minutes, stirring occasionally. <br />
Enjoy!!!<br />
<br />
<div align="center"><img height="243px" src="http://i57.photobucket.com/albums/g237/lyubak/P1040697.jpg" width="320px" /></div><div align="center"><br />
</div><div align="center"></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Thanks to everyone who contributed their recipes to the contest, they all truly looked amazing and we had a tough time deciding! And also, stay tuned for tomorrow where we will post our detailed review of this awesome cold-fighting meal.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Sincerely,</div><div style="text-align: left;">Wicked Chef #2-Dave</div>Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com8tag:blogger.com,1999:blog-5406694759366864689.post-60062646414177647362011-05-10T15:05:00.000-04:002011-05-10T15:05:48.170-04:00Soup for my Cold<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmSTj7GMOa-wmyDNcqLw859wVq0xnvt3ZBwQ-elZF-1QArPu9zV899Uv0g2ovK7YVipr8IxuEJFKF4hR5P5cQky6J9x7U7Io0xBiRAX_6RVDodjSlqC_DwZzCFHamybXaVM5k1q89oZ2m/s1600/Chai+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmSTj7GMOa-wmyDNcqLw859wVq0xnvt3ZBwQ-elZF-1QArPu9zV899Uv0g2ovK7YVipr8IxuEJFKF4hR5P5cQky6J9x7U7Io0xBiRAX_6RVDodjSlqC_DwZzCFHamybXaVM5k1q89oZ2m/s200/Chai+2.JPG" width="150px" /></a></div><br />
Cold, bronchitis, tonsilitis... who knows what it is?!?! We all know what it is like to be under the weather but few of us have GREAT soup recipes. I caught a bug and just when I go to ask Dave to make me some soup I realize I need a recipe!!!! Aye carramba!<br />
<br />
Ladies and gentlemen, I need your help! Please link up great soup recipes. On 5/17 Dave and I will choose a soup to make and feature it. All you have to do is link it up! By the way.... I am on strike until I get more energy and soup :)<br />
<br />
<script src="http://www.linkytools.com/basic_linky_include.aspx?id=88297" type="text/javascript">
</script>Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com15tag:blogger.com,1999:blog-5406694759366864689.post-65430202282141237592011-05-05T07:00:00.002-04:002011-05-05T07:00:02.889-04:00Sushi<div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><em>Nom nom nom...</em></div><div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div align="center" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUNr-rYA_OT36ikPOcmkItNcn6TCyqQhqsZdZvc8V_TsneSBV3mlqfcdwpnzLKyPmfb_gf92xsOHsyKFt6FeL1uPjlll-2rcFnVGDN3v9hZu9NTRzINOPBhYxPaI5PyDyRC1Vbl6yhy-K/s1600/P4280626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwUNr-rYA_OT36ikPOcmkItNcn6TCyqQhqsZdZvc8V_TsneSBV3mlqfcdwpnzLKyPmfb_gf92xsOHsyKFt6FeL1uPjlll-2rcFnVGDN3v9hZu9NTRzINOPBhYxPaI5PyDyRC1Vbl6yhy-K/s320/P4280626.JPG" width="210px" /></a><strong></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;"><strong>The Good:</strong> Incredible, versatile and scrumptious.</div><div align="left"><strong>The Bad</strong>: It's really hard to make sushi without rolling mats.</div><div align="left"><strong>The Ugly: </strong>It is difficult to find rolling mats in rural areas.</div><div align="left"><br />
</div><div align="left"><strong>Suggestions before starting:</strong></div><div align="left">If you want to use the same roller multiple times, cover it in plastic wrap and remove when done.</div><div align="left">The vinegar we use is rice vinegar but you can use any type of white vinegar.</div><div align="left">Before pressing down the rice, it helps to dip your fingers in water so the rice does not stick to your fingers.</div><div align="left">The ingredients listed here are for a version of Philadelphia rolls (without avocado). You can feel free to use whatever ingredients/seasonings you like!</div><div align="left">We suggest peeling the cucumber.</div><div align="left">If you use raw fish <strong>do your research</strong> well before preparing your sushi.<span style="background-color: white;"> There are certain techniques that you need to use to protect yourself!</span></div><div align="left"><br />
</div><a name='more'></a><div align="left"></div><div align="left"><strong>Wicked Sushi</strong></div><div align="left"><br />
</div><div align="left">Ingredients</div><ul><li><div align="left">Rice (3 cups uncooked, 6 cooked)</div></li>
<li><div align="left">4 Tbs. Vinegar</div></li>
<li><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-F29ijkXuBnD1QcFs2EGPUe9rp8HNNugoX0mVGnvve80h0eQeSd-8-FPlzqSuAbjR9a8XffCwxzd9mvVLHQ84n4ws_GP0yAlGGjF7mVUn-7Qyjta7cbcLGPXQeBXItv7BhFhXSflG0SYp/s1600/P4280614.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-F29ijkXuBnD1QcFs2EGPUe9rp8HNNugoX0mVGnvve80h0eQeSd-8-FPlzqSuAbjR9a8XffCwxzd9mvVLHQ84n4ws_GP0yAlGGjF7mVUn-7Qyjta7cbcLGPXQeBXItv7BhFhXSflG0SYp/s200/P4280614.JPG" width="200px" /></a>4 Tbs. Sugar </div></li>
<li><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 tsp. Salt</div></li>
<li><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Rolling Mat </div></li>
<li><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Nori Wraps (Seaweed)</div></li>
<li><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cream Cheese</div></li>
<li><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Crab Meat (Imitation, precooked)</div></li>
<li><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cucumber</div></li>
</ul><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Directions</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1. Cook rice as package directs.</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2. Mix vinegar, sugar and salt thoroughly into rice while still hot. Fluff with fork.</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3. Let cool. Rice should be sticky.</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4. While rice is cooling, cut crab meat, cucumber, and cream cheese so they are in long strips.</div><div align="left" 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;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3s72fUC_MJWv9XSeO9L4WLGYsWfevPr2q6trQIqAmk6dm8dgtgKHvK2cemruzXAfUKJlFVeRHUObm7gpUSvRj1mNiqQFNjISHZ6M1DX1CYP8WHGau1yAqtHMlpzWhojiDIpDs8hxlZIj/s1600/P4280615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl3s72fUC_MJWv9XSeO9L4WLGYsWfevPr2q6trQIqAmk6dm8dgtgKHvK2cemruzXAfUKJlFVeRHUObm7gpUSvRj1mNiqQFNjISHZ6M1DX1CYP8WHGau1yAqtHMlpzWhojiDIpDs8hxlZIj/s200/P4280615.JPG" width="200px" /></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 align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5. Once rice has cooled, place Nori on rolling mat with the shiny side down.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">6. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQmsGaILg5Fobtg8XJPH6enkTseMzF1qtjusgWjZOtcLut-fenUsvubZ7FhAXl06jJYf2LbOJRm3onHvFe-1cH3xumQDBZhbdW874KhqTJp_g2xk0E_HbQs_5aBTiUcES69UH0T8Q43Jh/s1600/P4280616.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>After dipping hands in water scoop out rice and firmly press onto Nori.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">7. Line edge of nori with the edge of the mat closest to you.</div><br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="150px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAQmsGaILg5Fobtg8XJPH6enkTseMzF1qtjusgWjZOtcLut-fenUsvubZ7FhAXl06jJYf2LbOJRm3onHvFe-1cH3xumQDBZhbdW874KhqTJp_g2xk0E_HbQs_5aBTiUcES69UH0T8Q43Jh/s200/P4280616.JPG" style="margin-left: auto; margin-right: auto;" width="200px" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(step 6, this is a view from the side)</td></tr>
</tbody></table>8. Place ingredients on top of rice in a line about 2 inches from the edge that is facing you.<br />
<br />
<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEkdBlmaA4g9aCulXs4TVzVyuExj77iqUuD3AkRFcl1Am74y686MppVV8JotdmB0-oLCbMx7Z_f5Bd0B_FfvNEiDmdXpl786EO0n6jCh6DuCdGR1cOfeeqEPt_l85om7xpWq3ESxG8Adeq/s1600/P4280617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEkdBlmaA4g9aCulXs4TVzVyuExj77iqUuD3AkRFcl1Am74y686MppVV8JotdmB0-oLCbMx7Z_f5Bd0B_FfvNEiDmdXpl786EO0n6jCh6DuCdGR1cOfeeqEPt_l85om7xpWq3ESxG8Adeq/s200/P4280617.JPG" width="200px" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">9. Time to roll! Grab the mat from underneath with your thumbs while clamping the nori with your other fingers. Start to fold the mat from the end closest to you, covering the ingredients with the rice and nori and making sure to wrap everything tightly. Use your thumbs to roll, and your fingers to secure by squeezing along the length of the roll.</div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5fplZaXzr5-sv5ulPbRzBEqJK_62SMsaJudDXf2hSTEdyhG-e3qAW8x9l0aijCTs-v5gprxukNwQ7bnnpOAHlqdiGhcBeXzQckEjzu6u1itDroDQH27uelrEx_yhzLE4HkTPAg5IJG8s/s1600/P4280618.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="150px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5fplZaXzr5-sv5ulPbRzBEqJK_62SMsaJudDXf2hSTEdyhG-e3qAW8x9l0aijCTs-v5gprxukNwQ7bnnpOAHlqdiGhcBeXzQckEjzu6u1itDroDQH27uelrEx_yhzLE4HkTPAg5IJG8s/s200/P4280618.JPG" width="200px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oops... the cream cheese is actually escaping here.</td></tr>
</tbody></table> <div style="text-align: left;">10. Once you fold the wrap over the ingredients tightly, unroll the mat (the partially-rolled sushi will be exposed). Re-align the edge of the roll with the edge of the open mat. Once you do this, you can start rolling again (repeat step 9 using the thumb-finger squeezing technique). Continue until the sushi is completely rolled, making sure to squeeze firmly as you roll.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxuneQz3xAq44ptSxZA04CYky7xJwvnRJHbzTyNGm0oGYBEGN_F4LYHzqY02OC4HEdaXNi8xYNoOYylKT9NE6wLVN9j_RGDytJnThDMkQbJEA4YSPDrrwTZseDQtR8OzYxNrX6Psa1fBee/s1600/P4280619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxuneQz3xAq44ptSxZA04CYky7xJwvnRJHbzTyNGm0oGYBEGN_F4LYHzqY02OC4HEdaXNi8xYNoOYylKT9NE6wLVN9j_RGDytJnThDMkQbJEA4YSPDrrwTZseDQtR8OzYxNrX6Psa1fBee/s200/P4280619.JPG" width="200px" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">11. Un-roll the mat, leaving the complete sushi roll ready to slice.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPOVCUtmnvN0-kYDmp0ZCbZf8UKDQq1O7G1mKgOkaSf-m_gCT9cekOxTq4i5J6rU4YOW8gzJVrooq0ejnyG2RMhpG_j-Y9DVs7FI_rAR9zyWqMMYNhEJitNyqysw83BdcuxuEicYgJkyz/s1600/P4280620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJPOVCUtmnvN0-kYDmp0ZCbZf8UKDQq1O7G1mKgOkaSf-m_gCT9cekOxTq4i5J6rU4YOW8gzJVrooq0ejnyG2RMhpG_j-Y9DVs7FI_rAR9zyWqMMYNhEJitNyqysw83BdcuxuEicYgJkyz/s200/P4280620.JPG" width="200px" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">12. To slice the sushi, simply use a large unserrated knife (you need to make sure it's sharp). Hold the roll with one hand, and slide the length of the knife gently back and forth with the other hand, letting the weight of the knife cut the roll. Be sure to use a clean knife each cut. If you splash some water on the knife before you slice, it makes cutting a bit easier.</div><div style="text-align: left;"><br />
</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkP4dtIf9B_a_YsbmfvOcl-VFl3z9iPPFbaE_5PGRR3m-fERdQVpMdjq9oAc0Gy0JeyOE2B104Abvm529gbs7MlxWvGK-p5JySHY7U9R92v_27A6U7lm2932adycwHPqz4DJlq4biCz5q3/s1600/P4280621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkP4dtIf9B_a_YsbmfvOcl-VFl3z9iPPFbaE_5PGRR3m-fERdQVpMdjq9oAc0Gy0JeyOE2B104Abvm529gbs7MlxWvGK-p5JySHY7U9R92v_27A6U7lm2932adycwHPqz4DJlq4biCz5q3/s200/P4280621.JPG" width="200px" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">13. Once you are finished slicing (we like to make them about 1 inch thick or so), place them on a dish to serve. You can dip them in soy sauce, serve them with some ginger and wasabi, or anything else you can think of to garnish them.</div><div style="text-align: left;"><br />
</div> <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEC16P6-w7kUrqnKZKEq4Uahb4kbvR5dw_pk5eGEJDgmJipHmXcVsKdQwjRrjgUHGJPii5wIWWRd_T3WJ_R2WKAsu5Hb7kG_HGtIHQf4T1Fa9p6EgNTtr1LYTOEO70z2Wb7s2o9TNhRx2q/s1600/P4280622.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEC16P6-w7kUrqnKZKEq4Uahb4kbvR5dw_pk5eGEJDgmJipHmXcVsKdQwjRrjgUHGJPii5wIWWRd_T3WJ_R2WKAsu5Hb7kG_HGtIHQf4T1Fa9p6EgNTtr1LYTOEO70z2Wb7s2o9TNhRx2q/s320/P4280622.JPG" width="320px" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look! These are sprinkled with ginger.... mmmmm</td></tr>
</tbody></table> <div style="text-align: left;"><br />
</div>Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com11tag:blogger.com,1999:blog-5406694759366864689.post-1385019723543786242011-05-02T07:00:00.015-04:002011-05-02T07:00:11.686-04:00Mango, Peach, Strawberry Smoothies<div style="text-align: center;"><em> Healthy, smooth and fruity...</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/AVvXsEhPsW6yb92uKf2E-QEnA3ho0BZUAlI7G2DbXvcrDEeNTKWpg7Fh9j04uF9o3Eb4Xl-QECitR6SY943YVUcxEUDFiatVqYLQJW4LSKNa-R-ndt5cIgtWixlPjeQgw8c0rNlz5KucKaKhQcdx/s1600/P5010631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPsW6yb92uKf2E-QEnA3ho0BZUAlI7G2DbXvcrDEeNTKWpg7Fh9j04uF9o3Eb4Xl-QECitR6SY943YVUcxEUDFiatVqYLQJW4LSKNa-R-ndt5cIgtWixlPjeQgw8c0rNlz5KucKaKhQcdx/s320/P5010631.JPG" width="320px" /></a></div><br />
<br />
<strong>The Good:</strong> This is definitely one of our healthiest recipes thus far.<br />
<strong>The Bad:</strong> It turned out very frothy with our "smoothie" setting.<br />
<strong>The Ugly:</strong> The mango turned out a little bit... stringy.<br />
<br />
<strong>Suggestions before starting:</strong><br />
Peel all fruit and remove pits before starting.<br />
You can substitute the ice cream for yogurt. I needed an excuse to get Dave to buy ice cream so we used that instead :)<br />
We used Skim milk but you can use any type that you would like.<br />
You can use canned or fresh fruit. We used fresh strawberries and mangoes but canned peaches.<br />
<a name='more'></a><br />
<strong>Mango, Peach, Strawberry Smoothies</strong><br />
<br />
Recipe Total Time: 10 minutes<br />
Recipe Yields 1-2 Servings<br />
<br />
<strong>Ingredients</strong><br />
<ul><li>1 Mango</li>
<li>2 Peaches</li>
<li>3-4 Strawberries</li>
<li>1 cup Vanilla Ice Cream</li>
<li>1 cup Skim Milk</li>
</ul><strong>Directions</strong><br />
<ol><li>Place all items in blender and mix until smooth.</li>
</ol>Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com12tag:blogger.com,1999:blog-5406694759366864689.post-15154715759553868112011-04-30T19:33:00.001-04:002011-04-30T19:46:57.894-04:00Versatile Blogger AwardI have been awarded "Versatile Blogger Award" via <a href="http://jasonandcassieclarkson.blogspot.com/2011/04/wow-what-honor-i-want-to-give-big-thank.html">The Real Housewife of Longleaf Ranch</a>! Thank you Cassie. This is my first award as a blogger and I am honored to receive it from you.<br />
<br />
<br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5601028062243936210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzd1Anp-1FS-RaNhQdLWQbTnUJG98KTpZbKGbczJLhBonB6ST75pMmtSS4xSc25t9_BmotHjTknXeOSaQPoLzUIjRRVUHEpLkM5W7zMIEM8U7cg6niAt4QU_gDJoXN9JQeS2xCTXofIPWz/s320/versatile_award.jpg" style="cursor: hand; display: block; height: 180px; margin: 0px auto 10px; text-align: center; width: 180px;" /><br />
<br />
<a name='more'></a><strong>The rules of this award are as follows:</strong><br />
1. Thank the person who gave you the award and link back to them in your post.<br />
2. Tell us seven things about yourself.<br />
3. Award ten bloggers you love!<br />
<br />
7 Things About the Wicked Chef(s)<br />
<ol><li>Dave and I are finally going to be living together in a month!</li>
<li>Our main priority for our new place is a larger kitchen :)</li>
<li>Dave is originally from Northern Michigan so we tell my family he's from Canada because my family is from Ohio.</li>
<li>Someday we hope to get married in a vineyard.</li>
<li>Our first time we met we played a 3 hr game of tennis.</li>
<li>Our 3 hr game of tennis was after I worked a 16.5 hr double...</li>
<li>... Dave came from eating double the amount any man should at a picnic... and lost.</li>
</ol>15 Great Blogs<br />
<ol><li><a href="http://victoriasvoice44.blogspot.com/">Victoria's Voice</a></li>
<li><a href="http://www.traveldesignery.com/">Travel Designery</a></li>
<li><a href="http://willcookforsmiles.blogspot.com/">Will Cook For Smiles</a></li>
<li><a href="http://www.eatandwrite.com/">Eat & Write</a></li>
<li><a href="http://www.bigklittlea.com/">Big K, Little a</a></li>
<li><a href="http://damedesignstudio.blogspot.com/">Dame Design Studio</a></li>
<li><a href="http://rominagarciamartyrhood.blogspot.com/">Martyr-Hood</a></li>
<li><a href="http://meatlessmealsformeateaters.blogspot.com/">Meatless Meals for Meat Eaters</a></li>
<li><a href="http://ourlifeinthewhitehouse.blogspot.com/">The White House</a></li>
<li><a href="http://www.fourleafcloverdairy.blogspot.com/">Four Leaf Clover</a></li>
</ol><br />
Congratulations to all of the blogs I chose. You truly deserve it! Keep up the great work :)Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com10tag:blogger.com,1999:blog-5406694759366864689.post-58712163521608555962011-04-28T20:51:00.000-04:002011-04-28T20:51:00.363-04:00Family Favorite-Nachos<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><em>Tasty and simple to make, nachos you will love to make!</em></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/AVvXsEjTdClD7R3kOeYtSo1Vky5emGFOC4tMYfiOxgeuKoyQ4bxBrXe2P4tyNK0COP1iA6_XZoHBtU7lwAWNiyel7m-C-0lZyKkZT0Y-JtWKtC3FT4pn0pYccYtISUzFt4cYvwn_KEHhNVQkZ2SH/s1600/P4270611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTdClD7R3kOeYtSo1Vky5emGFOC4tMYfiOxgeuKoyQ4bxBrXe2P4tyNK0COP1iA6_XZoHBtU7lwAWNiyel7m-C-0lZyKkZT0Y-JtWKtC3FT4pn0pYccYtISUzFt4cYvwn_KEHhNVQkZ2SH/s320/P4270611.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div align="left"><strong>The Good:</strong> These are absolutely delicious and easy to make. Great for parties and for children who like to help in the kitchen!</div><div align="left"><strong>The Bad:</strong> Its really hard to stop eating these so we always make massive amounts.</div><div align="left"><strong>The Ugly:</strong> These are terrible for dieters.</div><div align="left"><br />
</div><div align="left"><strong>Suggestions before starting:</strong></div><div align="left">Please do not get frazzled because I do not give amounts to anything with this recipe. This is another recipe where you do it how you like.</div><div align="left">Any tortilla chips work but we like to use scoops because they are so much easier to eat.</div><div align="left">I do not typically like olives but I do like green olives on these.</div><div align="left">Chili powder is best fresh. Make sure you get the spice not the mix.</div><div align="left">Do not be afraid to add plenty of spice. It is hard to overdo it. </div><br />
<a name='more'></a><br />
<br />
<strong>Nachos</strong><br />
<br />
Recipe Total Time: 20-30 minutes<br />
Recipe Yields 4-6 Servings<br />
Preheat Oven to 350 <br />
<br />
<strong>Ingredients</strong> <br />
<ul><li>Ground Chuck (1 lb) </li>
<li>Cumin (aka Cumino) </li>
<li>Chili Powder</li>
<li>Garlic Salt</li>
<li>Salt</li>
<li>Pepper</li>
<li>Scoops Tortilla Chips</li>
<li>Cheese (Cheddar or Mexican Blend)</li>
<li>Salsa</li>
<li>Onion</li>
<li>Green Olives (optional)</li>
<li>Jalapenos (optional)</li>
</ul><strong>Directions</strong><br />
<ol><li>In a skillet brown desired amount of hamburger meat at medium heat. Add in all spices.</li>
<li>On a pizza pan or flat cookie sheet, spread out desired amount of tortilla chips in one layer.</li>
<li>Drizzle cooked hamburger, salsa, onions, olives and jalapenos in scoops and cover with cheese.</li>
<li>Repeat steps 2 & 3 until desired amount of nachos are prepared.</li>
<li>Heat in preheated oven (350) for 10-15 minutes or until cheese is melted.</li>
<li>Enjoy</li>
</ol>Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com11tag:blogger.com,1999:blog-5406694759366864689.post-3625853541790846872011-04-20T16:27:00.000-04:002012-09-23T18:00:00.455-04:00Honey Cookies In Memory of AnnieIn our lives we come across a million different personalities. Some are incredible enough we carry the memory of their presence forever. Today I would like to honor an incredible woman, Anna M. Hufford. Anna is the grandmother of Wicked Chef #2 (Dave) and one of the most distinguished and incredible people I have met. On Sunday, April 17th, 2011 Annie lost her short battle to a brain tumor but quickly gained her wings.<br />
<br />
The first time I ever met Annie she told me the story of her and her husband, Walt, making honey cookies. As she told the story, I knew this is a family I want to be part of someday. I wish to have similar passion as her and Walt share. She told us how she had Walt mix her cookies the day before and how exhausting the project was. I had never heard of honey cookies before so I pictured the older couple mixing typical cookies and sitting down for a rest afterward. Little did I know they were a very vibrant couple and the cookies were very difficult to mix. I had never heard of 2 day cookies before! In the brief time I knew Annie, I saw my original impression was not entirely wrong, her and Walt were incredible together and recently celebrated their 55th wedding anniversary. Annie is truly loved by many; even her mere acquaintances were made to feel like close family.<br />
<br />
<strong>Suggestions before starting:</strong><br />
Annie would make the cookies around Thanksgiving and hide them in the pressure cooker until Christmas. Unfortunately, her kids were a little sneakier and she would only ever see half of the original cookies at Christmas. The longer the cookies sit the softer they become. <br />
Annie would usually use walnuts instead of almonds and currants are a necessity.<br />
The dough is very thick due to the honey and is quite difficult to mix. When Walt was unavailable, Annie would recruit her grandchildren or strong neighbor kids to mix for her.<br />
<br />
<strong>Honey Cookies courtesy of Anna M. Hufford</strong><br />
<br />
<strong></strong><br />
<strong>Ingredients</strong><br />
1 qt. honey<br />
3 c brown sugar<br />
1 lb raisins<br />
1 lb currants<br />
1/2 lb chopped almonds<br />
2 tsp cinnamon<br />
1/2 tsp cloves<br />
2 tsp salt<br />
1/2 tsp nutmeg<br />
1 qt sour cream<br />
4 tsp soda<br />
flour, enough for soft dough<br />
<br />
<strong>Directions</strong><br />
<ol>
<li>Boil honey and brown sugar together for a few minutes and cool.</li>
<li>Separately, mix the rest of the rest ingredients into a soft dough.</li>
<li>Add honey/sugar mixture and mix well. Let stand overnight in fridge. Roll to 1/2 inch, cut and bake in oven at 350.</li>
</ol>
<br />
Lets toast to Annie!Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com17tag:blogger.com,1999:blog-5406694759366864689.post-91945256772966600202011-04-13T07:00:00.040-04:002011-04-13T07:00:03.462-04:00Provolone Burgers<div align="center">"So juicy and flavorful you don't even need condiments!"</div><div align="center"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_rxf4SnwERB4zSfzcg6eF11cagiTT0hDgkmQ1KhdL1sy1NAjQjqRlDKa4SFizf8w89RYExXMwwdMRwIeebQE_bLdeL5qwWcxXR-4GXmp4cyC7UhPts4enfcZWBjc3jW3tSo3VQl4riYD/s1600/P4070579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_rxf4SnwERB4zSfzcg6eF11cagiTT0hDgkmQ1KhdL1sy1NAjQjqRlDKa4SFizf8w89RYExXMwwdMRwIeebQE_bLdeL5qwWcxXR-4GXmp4cyC7UhPts4enfcZWBjc3jW3tSo3VQl4riYD/s320/P4070579.JPG" width="320" /></a></div><br />
<div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>The Good:</strong> If you want to be known as the grill chef this is the recipe to do it with.</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>The Bad:</strong> The recipe calls for a large amount of meat. Great for parties, not so practical for couples.</div><div align="left" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>The Ugly:</strong> Ground beef is not the healthiest option.</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"><strong>Suggestions before starting:</strong></div><div align="left">We used the griddle instead of a grill set to 375. I absolutely love my griddle.</div><div align="left">The original recipe says it makes 8 burgers but we made 11 last time we made this recipe. Make them the size you prefer but remember to pat them down tight and flat so they will cook evenly.</div><div align="left">It says to cover while cooking, you can cover it with a ceramic bowl or any type of dish that can stand high heats. I usually do not cover it other than when putting the cheese on. It is supposed to help cook it more evenly and trap the heat in.</div><div align="left">If you are unsure if the burgers are done, do not hesitate to cut one down the middle. I like mine a little pink but I know others do not.</div><div align="left">As you can see we added some sauteed portobello mushrooms... they're perfect for all meals!</div><div align="left"><br />
</div><div align="left"><strong>Healthier option</strong>: try all the same spices with turkey instead of ground beef.</div><a name='more'></a><div align="left"><br />
</div><div align="left"><strong>Provolone Burgers courtesy of <em>Cooking Up Reynolds History</em></strong></div><div align="left"><br />
</div><div align="left">Recipe Total Time: 30-45 minutes</div><div align="left">Recipe Yields 8 Servings</div><div align="left">Preheat Grill to Medium-Hot</div><br />
<strong>Ingredients</strong><br />
<br />
1 med. onion, finely chopped<br />
<br />
2 eggs, lightly beaten<br />
<br />
3 tsp. dried basil<br />
<br />
2 garlic cloves, minced<br />
<br />
1 tsp. dried oregano<br />
<br />
½ tsp. salt<br />
<br />
¼ tsp. pepper<br />
<br />
3 lbs. ground beef<br />
<br />
8-12 slices provolone cheese<br />
<br />
8-12 sandwich rolls, split<br />
<br />
<br />
<br />
<strong>Directions</strong><br />
1. In a large bowl, combine the first 7 ingredients. Crumble beef over mixture; mix well.<br />
<br />
2. Shape into 8-12 patties.<br />
<br />
3. Grill, covered, over medium-hot heat for 5-7 minutes on each side or until no longer pink.<br />
<br />
4. Top each patty with cheese slice; grill 1 minute longer or until cheese is melted.<br />
<br />
5. Grill rolls cut side down 1-2 minutes or until toasted.<br />
<br />
6. Serve on bread with desired toppings. <br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIT9pS1icG4cj2oeVr20vr8VbfN-G1glTnyMHVZEppk_Gagb3NaiY-mkrFKBY-6frxIDeSqEr8UaMw4aDkAbPbDQpFlWM8lFszZuQNKqIkcaM-FvHoDp_sdA0OMdZwB21AUnnX6s1R0xXq/s1600/P4070583.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIT9pS1icG4cj2oeVr20vr8VbfN-G1glTnyMHVZEppk_Gagb3NaiY-mkrFKBY-6frxIDeSqEr8UaMw4aDkAbPbDQpFlWM8lFszZuQNKqIkcaM-FvHoDp_sdA0OMdZwB21AUnnX6s1R0xXq/s320/P4070583.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yes that is sponge bob Mac-n-Cheese</td></tr>
</tbody></table>Wicked Chef # 1 - Lindshttp://www.blogger.com/profile/10061148141161332517noreply@blogger.com16