tag:blogger.com,1999:blog-91119424202048696712024-02-20T18:59:04.232-08:00Foxy FoodiesBack in 2005, one of us suggested that we do a monthly cooking night in which one of us chooses a themed menu, buys the groceries, and we all cook and critique the recipes together. Some recipes were delicious and became part of our repertoire while others failed and were thrown out along with the food! After 4 years of cooking, eating, drinking gossiping, and having a great time, we have decided to create this blog. We hope that you enjoy it and try out some of our recipes!Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-9111942420204869671.post-75421722327422960652011-04-03T16:31:00.000-07:002011-04-03T18:52:31.048-07:00Nicole's Burger Night<span style="font-family:arial;">My dad helped me buy and put together a bbq for the patio of my condo, and after being bbq-less for 5 years I could finally grill meat (and veggies) again! I could also put my "Burgers" cookbook to use that had been sitting idle on my bookshelf. Of course I then chose one of the only burger recipes in the book that requires stovetop cooking instead of the grill - oh well, another dinner night.</span><br /><br /><span style="font-weight: bold;font-family:arial;" >Miso-basted salmon burger w/ "Oven cheese fries</span><span style="font-family:arial;">"</span><br /><span style="font-family:arial;">Burger was a yummy, healthy, and flavorful alternative to beef. Fries were okay, and probably would have been better if I had not forgotten to buy one of the main ingredients - parmesan cheese. Doh! Because of that we left out the bread crumbs and made regular fries coated with olive oil, salt, and pepper to save time, as we were running a bit late on the meal. </span><br /><br /><a style="font-family: arial;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3mTczoCrIVojTND01uiKiRYGc-Py-GRHMd341INdeZxuscEhjQ5HojEP5vfBFlhm8-SsQOIFaucRXXzdpC64hw38aC7DmJSemcwjdu1m-CnXQn-WbGAoLu9KEmNGgaHmssz0aOtKZKQ/s1600/DSC06554.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV3mTczoCrIVojTND01uiKiRYGc-Py-GRHMd341INdeZxuscEhjQ5HojEP5vfBFlhm8-SsQOIFaucRXXzdpC64hw38aC7DmJSemcwjdu1m-CnXQn-WbGAoLu9KEmNGgaHmssz0aOtKZKQ/s320/DSC06554.JPG" alt="" id="BLOGGER_PHOTO_ID_5591513661594218530" border="0" /></a><span style="font-family:arial;">Burger:</span><br /><span style="font-family:arial;">1 lb 5oz fresh skinless, boneless salmon fillet</span><br /><span style="font-family:arial;">4 crusty rolls</span><br /><span style="font-family:arial;">1 t white miso paste</span><br /><span style="font-family:arial;">2 T vegetable oil</span><br /><span style="font-family:arial;">1 shallot, finely chopped</span><br /><span style="font-family:arial;">1-inch-piece ginger root, pelled, finely chopped</span><br /><span style="font-family:arial;">salt</span><br /><span style="font-family:arial;">1 1/2 cups fresh white bread crumbs</span><br /><span style="font-family:arial;">2 scallions finely chopped</span><br /><span style="font-family:arial;">1 large egg white</span><br /><span style="font-family:arial;">1 T light soy sauce</span><br /><span style="font-family:arial;">1 t sesame oil</span><br /><span style="font-family:arial;">1/2 t mustard seeds</span><br /><br /><span style="font-family:arial;">Burger Glaze:</span><br /><span style="font-family:arial;">1/2 T white miso paste</span><br /><span style="font-family:arial;">2 T maple syrup</span><br /><span style="font-family:arial;">1 t soy sauce</span><br /><br /><span style="font-family:arial;">Hot mango-cucumber salsa (combine all ingredients in a bowl and toss well together):</span><br /><span style="font-family:arial;">1 small mango, stone removed, cut in thin slices</span><br /><span style="font-family:arial;">1/4 cucumber, cut into ribbons lengthwise, using a vegetable peeler</span><br /><span style="font-family:arial;">1 t sugar</span><br /><span style="font-family:arial;">2 T lime juice</span><br /><span style="font-family:arial;">salt</span><br /><br /><span style="font-family:arial;">1. In a small bowl, mix together the ingredients for the glaze and set aside.</span><br /><span style="font-family:arial;">2. Plae 12 oz of the salmon in a food processor with 1 t of the miso and mix to a fine paste. Finely chop the remaining salmon. Chill separately in the refrigerator for 20 minutes.</span><br /><span style="font-family:arial;">3. Heat 1 T of the vegetable oil in a small pan, add the shallot and giner, and cook until softened but with no color; remove and allow to cool.</span><br /><span style="font-family:arial;">4. Remove the processed and chopped salmon from the refrigerator, place in a bowl, add the cooked shallot and ginger, a little salt, and mix well.</span><br /><span style="font-family:arial;">5. Add the remaining ingredients and bring the mix together, shape into 4 evenly sized burgers, and return to the refrigerator until needed.</span><br /><span style="font-family:arial;">6. Heat the remaining oil in a large nonstick frying pan until hot, cook the salmon burgers until golden, about 3-4 minutes on each side, brushing them regularly with the glaze as they cook.</span><br /><span style="font-family:arial;">7. Arrange the lettuce leaves on the four crusty rolls, top each with a burger, and then with some mango-cucumber salsa. Top with the remaining bread.</span><br /><br /><br /><span style="font-weight: bold;font-family:arial;" >Blue-cheese coleslaw</span><br /><span style="font-family:arial;">I loved this alternative and tangy take on cole slaw, and have made the recipe multiple times since our dinner night. It was very easy to make, and could be modified depending on your tastes or what you have on hand. The recipe calls for a whole onion which we found to be way too much; half an onion would be much better.</span><br /><br /><a style="font-family: arial;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFlUCDNAtvvG02i0Sm9xyGS3x1O-9q8NdIuzvuZKtwoVL1aExUbCGQ76l7zfevYpJg10U0w5zuTBdVNNHtYkbdQJ2ApwNkYqlEeOXS2axyvEjwrRYYI7rmEwmiDaODlgbt5OMRYMpZXM/s1600/DSC06557.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRFlUCDNAtvvG02i0Sm9xyGS3x1O-9q8NdIuzvuZKtwoVL1aExUbCGQ76l7zfevYpJg10U0w5zuTBdVNNHtYkbdQJ2ApwNkYqlEeOXS2axyvEjwrRYYI7rmEwmiDaODlgbt5OMRYMpZXM/s320/DSC06557.JPG" alt="" id="BLOGGER_PHOTO_ID_5591513253361040194" border="0" /></a><span style="font-family:arial;">1/2 red cabbage</span><br /><span style="font-family:arial;">2 carrots, peeled</span><br /><span style="font-family:arial;">1 onion, peeled (way too much!!)</span><br /><span style="font-family:arial;">2 green peppers, halved, deseeded</span><br /><span style="font-family:arial;">2 T sour cream</span><br /><span style="font-family:arial;">3/4 cup crumbled blue cheese</span><br /><span style="font-family:arial;">salt and freshly ground pepper</span><br /><span style="font-family:arial;">pinch of celery salt (optional)</span><br /><br /><span style="font-family:arial;">1. Remove the outer leaves from the cabbage, cut into 2-inch wedges, remove and discard center core.</span><br /><span style="font-family:arial;">2. Using a sharp knife, finely shred it into strips or use the shredding attachment of a food processor.</span><br /><span style="font-family:arial;">3. Place the shredded cabbage in ice water for 30 minutes (we skipped this part).</span><br /><span style="font-family:arial;">4. Meanwhile, cut the carrots into shreds, using a knife or small kitchen mandolin. Thinly shred the onion and green bell peppers.</span><br /><span style="font-family:arial;">5. Remove the cabbage from the water and drain it well. Dry it with a clean cloth. (or skip this if you skipped step #3).</span><br /><span style="font-family:arial;">6. Place all ingredients together in a bowl, bind with the sour cream, season to taste and chill until required.</span><br /><br /><span style="font-weight: bold;font-family:arial;" >Black bean koftas</span><br /><span style="font-family:arial;">This is one of those dishes that could be summed up as "interesting". The picture in the cookbook showed beautiful little perfectly round balls of black bean koftas, but ours fell apart in the pan and looked like a pile of dark bread crumbs. I think the downfall was using dry bread crumbs plus a little water instead of the fresh bread crumbs. Taste was average, and I would not even make again to see what it would taste like with fresh bread crumbs.</span><br /><a style="font-family: arial;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5aubUE8WpirE6WXFp4A57FhyJkaufDovMzGZXm-71-PqBXm2CoV83UWMlyFzAlkXidRV8455ezhq7rPgZvJkpBSlMv7OJJXORBhxB6QXbLHr0kl6PnlhnJiFAWB7LNUNZ0v5QVXyOfDU/s1600/DSC06549.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5aubUE8WpirE6WXFp4A57FhyJkaufDovMzGZXm-71-PqBXm2CoV83UWMlyFzAlkXidRV8455ezhq7rPgZvJkpBSlMv7OJJXORBhxB6QXbLHr0kl6PnlhnJiFAWB7LNUNZ0v5QVXyOfDU/s320/DSC06549.JPG" alt="" id="BLOGGER_PHOTO_ID_5591513364495330290" border="0" /></a><span style="font-family:arial;">1/4 c. vegetable oil</span><br /><span style="font-family:arial;">3 scallions, finely chopped</span><br /><span style="font-family:arial;">1 garlic clove, crushed</span><br /><span style="font-family:arial;">1 small green chili, deseeded, finely chopped</span><br /><span style="font-family:arial;">1 1/2 c. cooked black beans</span><br /><span style="font-family:arial;">2 t Dijon mustard</span><br /><span style="font-family:arial;">2 t chickpea flour (gram flour)</span><br /><span style="font-family:arial;">1/4 c. chopped fresh cilantro</span><br /><span style="font-family:arial;">1/2 t ground cumin</span><br /><span style="font-family:arial;">1 1/2 c. fresh white bread crumbs</span><br /><span style="font-family:arial;">salt and freshly ground black pepper</span><br /><span style="font-family:arial;">1 c. feta cheese or other sharp cheese, cut into 1/2-inch dice</span><br /><br /><span style="font-family:arial;">1. Heat 2 T of the oil in a pan, add the scallions, garlic, and chili. Cook for 2 minutes.</span><br /><span style="font-family:arial;">2. Mash the cooked beans with the mustard, chickpea flour, cilantro, and cumin, and mix well. Add the bread crumbs and cooked onion mix. Season to taste.</span><br /><span style="font-family:arial;">3. Shape the mix into 1 1/4-inch balls. With your finger make a small indentation in the center of each ball, then fill each with some cheese. Cover over to secure the cheese filling.</span><br /><span style="font-family:arial;">4. Heat the remaining oil and fry the koftas for 3-4 minutes, keeping them moving.</span><br /><span style="font-family:arial;">5. Remove and serve.</span><br /><br /><span style="font-family:arial;"><span style="font-weight: bold;">Kentucky Sunrise</span><br /><a rel="nofollow" target="_blank" href="http://www.jimbeam.com/mixology/drink/1402"><span class="yshortcuts" id="lw_1301873443_0">http://www.jimbeam.com/mixology/drink/1402</span></a></span><br /><span style="font-family:arial;">A bottle of Jim Beam had been languishing in my cupboard for awhile, and I wanted a summery drink that would compliment the burgers. The Jim Beam website came through, and their version of a Sunrise drink was potent but delicious.</span><br /><a style="font-family: arial;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwP5GvPGFqRjD5Z40PrV_I6YL46TcOLVFunDDlWLmzccnMKi-vobslxOmnl79_GmJBWb0df0IgXVnj-dswyNrsaFRHWhC1-jSIPkXzKOxqi7av0Lqfm73PJZIOOgXSEWuHFWRZdDMcP8/s1600/DSC06546.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwP5GvPGFqRjD5Z40PrV_I6YL46TcOLVFunDDlWLmzccnMKi-vobslxOmnl79_GmJBWb0df0IgXVnj-dswyNrsaFRHWhC1-jSIPkXzKOxqi7av0Lqfm73PJZIOOgXSEWuHFWRZdDMcP8/s320/DSC06546.JPG" alt="" id="BLOGGER_PHOTO_ID_5591513154309605266" border="0" /></a><br /><span style="font-family:arial;"><span style="font-weight: bold;">Pigwich cookies</span><br /><a rel="nofollow" target="_blank" href="http://tastingtable.com/ecs/3620.htm?sid=605361"><span class="yshortcuts" id="lw_1301873443_1">http://tastingtable.com/ecs/3620.htm?sid=605361</span></a><br />I had been wanting to try this recipe since seeing it on Tasting Table, and I had the perfect pig cookie cutter to make them. We got through the parts of making the dough and getting the bacon fat, but with everything else to do that night we didn't get around to making the icing. The piggies came out very cute though, and were yummy too!<br /></span><a style="font-family: arial;" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveGiBHnPZmJJ6CG8F-ik_NkHlfeOa2iyDtI6wvuOrVmugLf-ACB3y1XimbDXQO5OyOqLfgZlakUSnDG-2TIbD0o10JB2SvgDeabVW2a9nnclC-CyjFvBPon7qKawa4__z5vOcZUSynXc/s1600/DSC06553.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveGiBHnPZmJJ6CG8F-ik_NkHlfeOa2iyDtI6wvuOrVmugLf-ACB3y1XimbDXQO5OyOqLfgZlakUSnDG-2TIbD0o10JB2SvgDeabVW2a9nnclC-CyjFvBPon7qKawa4__z5vOcZUSynXc/s320/DSC06553.JPG" alt="" id="BLOGGER_PHOTO_ID_5591513457337489794" border="0" /></a>Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com1tag:blogger.com,1999:blog-9111942420204869671.post-68852479084451919582011-03-07T17:56:00.001-08:002011-03-07T18:50:43.110-08:00Rissa's A Little of This and That<span style="font-family:trebuchet ms;">This dinner night didn't have a big theme or any obvious coordination in the menu, but was just a good excuse to pick out some wonderful recipes as always. In general, I was pleased..I'm always thankful to have two extra sets of hands when it comes to these menus!</span><br /><div><div><div><div><div><br /><div><span style="font-family:Trebuchet MS;"><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001734346">Cumin-Scented Samosas with Mint Raita</a></span></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581528360614073842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGoc_QhMdXX-DVfPzIL_s98heLmrWePCqxdEZT6PvNS8aBO72ML_p0jdyWKBrfbV6YxGMffJ7mL6-_b-W3bix4VFsw7IBprM_CWjP8WRdRyPwi3JhrNHLpqjQE2LJ3xUSIQi7Js-rwbIM/s200/IMG_3181.JPG" /><span style="font-family:Trebuchet MS;">I'm a big fan of samosas and realize that they can be made into a healthy version. Although anything 'individualized' becomes labor-intensive. That combined with phyllo dough (hence how these were made lowfat) takes some care in assembly! But the end result was just plain yummy. Make the filling - warning: lots of ingredients - assemble the phyllo dough and bake in oven. The mint raita is a must. From what I recall, I think this is one sauce you should actually make extra. It's a terrific compliment.</span> </div><div> </div><div> </div><div></div><div></div><div><span style="font-family:Trebuchet MS;"></span></div><div><span style="font-family:Trebuchet MS;"><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000002001894">Hot and Hot Tomato Salad</a></span></div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 150px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581534232874316034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8fH0xVq7Qjb_liaAZTJwwqHcvnStx2Gt4Z_hEommOCHn_obZ2wz80SCRKjWMRNpN1LfLY8w83BAB3r7srvB95cDoFZzFGxZJykSQzbKQlXjdIX_D-dbjii_vTeZMyIjJZte5hRlXpotQ/s200/IMG_3196.JPG" /><br /><div>I saw this recipe and just knew it was dinner night worthy. I will say it's labor intensive though! Some steps not worth it (the black eyed peas roasted in the ham hock with onions, etc). The salad is terrific because it used very fresh and unusual ingredients. Heirloom tomatoes are always great and the baby okra was something new to try for all of us. A little 'different' in the way it was fried, but I liked it. Hands down - the dressing was one of the best homemade dressings I have ever had! Beautiful once assembled and very filling and delicious, this salad is a hit. Though I would not venture to make it for more than a few people..</div><div> </div><div> </div><div></div><div></div></div><div></div><div><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001646418">Fresh Corn Tart with Chipotle Cream</a> </div><p><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581526527952947346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCF3mnm8CaK-xu6D3g2Hp0m3DnON0DnfYnLS5q7Z2yly9o_x8jCmX7yYeijFrrcxEciWVADPDlrGCby3haNQyKUdQTtWE4it7E9d7pDf0fmU0f05NaiHM1QSfmAZtrNAD-yIb2Hd0YVS4/s200/IMG_3187.JPG" />First thought that comes to mind is that there's nothing like good ol' Mexican chorizo. "Soyriso" just doesn't cut it! But once you get past that, this was decent. Not the biggest hit of the night, but a good pairing with the rest of the menu. Also yielded a lot of food and heated up well as leftovers. Good way to use my cast-iron skillet, too!</p><div><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001536648">Oven-Fried Chicken</a><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581529233433206706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNX6ProASiNR1alAK1AwQFz762vSUqHbxw1aMjrWakxACsiKMYdiiANi_-br13WGrQyahzfqnxATrDM8df5fHiPpNRB76wHE_H7OsR8KVNK1qlTN4slRnkXDd8HZVekOefD-XATORLO-8/s200/IMG_3193.JPG" /></div><br /><div>The Cooking Light version of oven-fried chicken is expected to just not be 'the same' as umm..KFC. The most common complaint is that it doesn't turn out with that "fried" crust (bread is soft versus crunchy). Sure, this was no Southern fried chicken, but I think a decent attempt. And not too difficult. The recipe tries to get the full crunch by having you turn the pieces halfway in between cooking. We forgot to do that part. Woops!</div><br /><div><a href="http://www.bonappetit.com/recipes/2010/06/chocolate_raspberry_layer_cake">Chocolate-Raspberry Layer Cake</a> <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581531709107995714" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8WDVpj3R5SdK7AGLm2_weMOVZ3NUD9Wsiy-bn5YELl1kPW6pt4TjGmm-trBSa_QAfmZSSGxK8RQtDmSPOQ-kPprHCAsERPwaG8mBBGug4K32QtLzgSyTX9sLAfb4iD7kzg-ECwIkUzc0/s200/IMG_3203.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5581530966569371074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ96H4zHWrEDxXY0RltqRzaAPAhVtUhTs0O1bWLGtVyRXKNMtnrfKv-pFNycUHzVrI83c4AECzhb0toI5mV0D3rdpBvub-qvIcN_CVTyRGdUmR0TldFXDnCFiir8TLuCpiXNIhtISMk5U/s200/IMG_3206.JPG" /> Although the cake doesn't LOOK like the gorgeous Bon Appetit photo in the magazine, it sure tasted wonderful! This is chocolate on chocolate on chocolate with some raspberries. And some milk might be nice to serve with it! Not sure what went wrong on the ganache..it was not the smooth, spreadable consistency as is the cake in the photo. Something easy to try again though..just boil lots of heavy whipping cream and pour it over the chocolate to melt. Other than that, this cake is restaurant quality..because it's so rich, a little goes a long way. </div></div></div></div></div>Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com1tag:blogger.com,1999:blog-9111942420204869671.post-34002015636832318402011-03-02T21:48:00.000-08:002011-03-02T22:31:02.275-08:00Southern with a Modern Flair<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MZvYvJc0VuDKwLqZn2yx1nljlkhaExnp7hsfLCFDjK0H19aNztDPANW0MhtF_TbY_eKK4It7l-arbqA1tyAKsMrwLXC5gYeBMPvl_O7lTWwJKMwLSRI_ZVjB2kCtegpjPskzOeOE2JI/s1600/bruschetta3.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 234px; height: 176px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MZvYvJc0VuDKwLqZn2yx1nljlkhaExnp7hsfLCFDjK0H19aNztDPANW0MhtF_TbY_eKK4It7l-arbqA1tyAKsMrwLXC5gYeBMPvl_O7lTWwJKMwLSRI_ZVjB2kCtegpjPskzOeOE2JI/s320/bruschetta3.jpg" alt="" id="BLOGGER_PHOTO_ID_5579734939846907474" border="0" /></a><span style="font-family:lucida grande;"><span style="font-family:verdana;"><span style="font-family:arial;"><span style="font-size:85%;">My inspiration for this menu was the pulled pork sandwiches. I saw a recipe in a Cooking Light magazine and knew I wanted to try it at my next dinner night. Since pulled pork is a traditional dish from the South, I decided to go with a Southern theme with a Modern twist.<br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001634755">Bruschetta with Peach Salsa and Melted Brie</a> (Courtesy of Cooking Light)<br /><br />This was a simple dish to throw together and turned out pretty delicious. The peaches were sweet and fresh which paired well with th</span></span></span></span><span style="font-family:lucida grande;"><span style="font-family:verdana;"><span style="font-family:arial;"><span style="font-size:85%;">e rich and creamy Brie. Anyway, how can you go wrong with melted Brie? I would make this recipe again with no variations.<br /><br /><a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/drink-cocktail-recipes/Berry-Fizz">Vodka Berry Fizzes (Courtesy of Rachael Ray)</a><br />Vodka + Sprite + Berries = Adult Koolaid. Be careful, you can drink a lot of this quickly and can't really taste the alcohol but it may catch up with you!</span></span></span></span><span style="font-family:lucida grande;"><span style="font-family:verdana;"><span style="font-family:arial;"><span style="font-size:85%;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOu_yxbSbVh7umjVXuWhsRL4n1Z4qTRKjmY7DHbwKNTbw2D8S9NzroNzaEvO-hUVAqNUCeKtHfMdmSO3jKkHFqmBmTVXYgoJP7YQ1d3Mu47kKU8zL2zHLTrfaq-BE3gZ3D6ZFL9rqWqe0/s1600/vodka.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 138px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOu_yxbSbVh7umjVXuWhsRL4n1Z4qTRKjmY7DHbwKNTbw2D8S9NzroNzaEvO-hUVAqNUCeKtHfMdmSO3jKkHFqmBmTVXYgoJP7YQ1d3Mu47kKU8zL2zHLTrfaq-BE3gZ3D6ZFL9rqWqe0/s200/vodka.JPG" alt="" id="BLOGGER_PHOTO_ID_5579735340517014354" border="0" /></a><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001687630">Alabama Pulled Pork Sandwiches with White Barbecue Sauce</a> (Courtesy of Cooking Light)<br />Yummm my mouth is watering thinking about these little guys. I</span></span></span></span><span style="font-family:lucida grande;"><span style="font-family:verdana;"><span style="font-family:arial;"><span style="font-size:85%;"> always thought pulled pork was one of those things that had to slow-roast for hours in order to be tender and juicy but this recipe proves that you can d</span></span></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfi7JrUZpNKptOaCxYAvlEK1iUC9KfPJ8x59S7CT4zQKbzWf4EoLE476lt7laJKVK7Qz_hKOhxagj4JNH6nnCarm-v6hDGaWhZs6SRXLZv3QO8N72__l7U8OSdwFTflTJDWftwTAjRB7Y/s1600/pork.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfi7JrUZpNKptOaCxYAvlEK1iUC9KfPJ8x59S7CT4zQKbzWf4EoLE476lt7laJKVK7Qz_hKOhxagj4JNH6nnCarm-v6hDGaWhZs6SRXLZv3QO8N72__l7U8OSdwFTflTJDWftwTAjRB7Y/s200/pork.jpg" alt="" id="BLOGGER_PHOTO_ID_5579735693496537074" border="0" /></a><span style="font-family:lucida grande;"><span style="font-family:verdana;"><span style="font-family:arial;"><span style="font-size:85%;">o it in about an hour. The pork is delicious and sweet b</span></span></span></span><span style="font-family:lucida grande;"><span style="font-family:verdana;"><span style="font-family:arial;"><span style="font-size:85%;">ecause of the apple cider vinegar. The sauce is very vinegary but white barbecue sauces often are. I love vinegar so this was no problem for but don't expect a traditional bbq sauce. The only thing I wouldn't make again are the biscuits. Why bother when you can just buy mini buns for less work and a better taste?<br /><br />Barbecued Baked Beans - Unfortunately, I can't remember where we found this recipe but the beans were traditional barbecue baked beans, with a little bacon. Delicious!<br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001654683">Lemon-Lime Layer Cake (Courtesy of Cooking Light)</a><br />This was pretty moist considering it didn't have too many liquid ingredients. The citrus flavor paired really well with a home-made white chocolate ice cream that we also made. This cake isn't for everyone but I loved it! If you're a fan of lemon or lime flavors, then definitely give it a try.<span style="font-family:lucida grande;"><span style="font-family:verdana;"><span style="font-family:arial;"><span style="font-size:85%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcARIfioi0a9cbHPYTKIU4JcQ0o1oB3kDXkMngMDAFul7CwA8BxxtEt9Po4CO4yDRsVrLUupT8ASFYQq9nzo2s55wdWZ2434zrEiI78fJtDnwPKf6Y0eKviorOR49EuJ8nJNDIj-8mSMM/s1600/DSC06158.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcARIfioi0a9cbHPYTKIU4JcQ0o1oB3kDXkMngMDAFul7CwA8BxxtEt9Po4CO4yDRsVrLUupT8ASFYQq9nzo2s55wdWZ2434zrEiI78fJtDnwPKf6Y0eKviorOR49EuJ8nJNDIj-8mSMM/s200/DSC06158.jpg" alt="" id="BLOGGER_PHOTO_ID_5579736969850273682" border="0" /></a></span></span></span></span><br /><br /><br /><br /></span></span></span></span>Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com0tag:blogger.com,1999:blog-9111942420204869671.post-60581160809964886762011-01-22T23:03:00.001-08:002011-01-22T23:43:09.235-08:00Blogger Recipe NightLike many foodies I subscribe to a plethora of food blogs and other sites, and finally made the effort to recreate some of the delicious recipes that had been piling up in my e-mail "Recipe" folder. Most of the recipes for this dinner came from chefs chosen by Tasting Table, and dessert was from my favorite dessert blogger, Bakerella! (Nicole)<br /><br /><h2><a href="http://tastingtable.com/entry_detail/chefs_recipes/1484/A_chefs_global_twist_on_chile_rellenos.htm">Piquillos Rellenos</a></h2>This recipe came from Rivera, a Latin restaurant in downtown LA that I have been wanting to try. The dish itself was fairly easy to make, and a good appetizer. Melted cheese is pretty much always delicious, and the raisins add a unique and sweet touch.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPRbMF4WYWPBnowcxMtGUM5ChDfmyX4KYQD0MLKUlfEVPU1GECjwnTaudykQvEzcxM17WqTvDwNwLYmkvFNXv9KMdrgkQJYwCyv0wvCFlGxExJx95P5pucjn9s7lMjKtdPU8a_AiP9fa0/s1600/chiles"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPRbMF4WYWPBnowcxMtGUM5ChDfmyX4KYQD0MLKUlfEVPU1GECjwnTaudykQvEzcxM17WqTvDwNwLYmkvFNXv9KMdrgkQJYwCyv0wvCFlGxExJx95P5pucjn9s7lMjKtdPU8a_AiP9fa0/s320/chiles" alt="" id="BLOGGER_PHOTO_ID_5565281621266196354" border="0" /></a><br /><br /><a href="http://tastingtable.com/entry_detail/chefs_recipes/1401/Nopas_Laurence_Jossel_takes_asparagus_beyond_the_oven.htm"><span style="font-weight: bold;"></span><span style="font-weight: bold;font-size:180%;" >Asparagus, Radicchio and Roasted-Calamari Salad</span></a><br />I was slightly disappointed in this salad, thinking that it was going to better than it turned out to be. It was okay, but not a recipe that we would plan to make again. I would cut back on the asparagus a bit, as there was a bit much compared to the other ingredients.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9E_AMLbHnrkqJJvNZYUTRCQLv4QGJpkvsds-1-p7pOeCkwoqC2v1hdWa1osUruPVIZs3cSGnX63-7WvaHGudhKJKi0eEfZq4OPEGUraLvW1ut2cJvmlS5ece9jtqEhrehTT4EKSRUnIA/s1600/salad"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9E_AMLbHnrkqJJvNZYUTRCQLv4QGJpkvsds-1-p7pOeCkwoqC2v1hdWa1osUruPVIZs3cSGnX63-7WvaHGudhKJKi0eEfZq4OPEGUraLvW1ut2cJvmlS5ece9jtqEhrehTT4EKSRUnIA/s320/salad" alt="" id="BLOGGER_PHOTO_ID_5565281487461926002" border="0" /></a><span style="font-size:180%;"><br /><a href="http://tastingtable.com/entry_detail/chefs_recipes/1450/Theres_an_ocean_of_flavor_in_this_bowl.htm">Seared Scallops with Coconut-Mussel Stew</a></span><span style="line-height: 26px; color: rgb(0, 0, 0);font-size:180%;" ><a></a> </span><br />Our favorite recipe of the night! I had eaten a somewhat similar scallop dish at Noir, a local restaurant here in Pasadena, and loved it. When I saw this recipe I knew that I wanted to try it at home, and this recipe is a keeper. We learned that crowding the mussels in the skillet doesn't work too well, and they will cook more evenly and faster when given some space. This dish takes some work, but is well worth it if you are a scallop lover.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDd6wTEle7egAf8-k59MmUd3wJhf7wJneyyBoWEAgtDQ3PWvHFTYppT-CXeQQqKet3mdZKbdEr7m9ijH7YBX9nVr8haz_dD1ycWyvAyf003dJoWy2qlqs8j5R4hfsBWf-wxP4_nFX1Ytk/s1600/scallops"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDd6wTEle7egAf8-k59MmUd3wJhf7wJneyyBoWEAgtDQ3PWvHFTYppT-CXeQQqKet3mdZKbdEr7m9ijH7YBX9nVr8haz_dD1ycWyvAyf003dJoWy2qlqs8j5R4hfsBWf-wxP4_nFX1Ytk/s320/scallops" alt="" id="BLOGGER_PHOTO_ID_5565281555148345090" border="0" /></a><br /><span style="line-height: 26px; color: rgb(0, 0, 0);font-size:85%;" ><a> <span style="font-size:180%;"></span></a><span style="font-size:180%;"><a href="http://www.bakerella.com/hope-these-put-a-smile-on-your-face/">Cake Pops</a></span><br /></span>After seeing pictures of cake pops online I knew that it was something that I wanted to try out, and the Foxy Foodies were up to the challenge. We chose a more simple design, smiley faces, and sadly most of ours were not too smiley! The recipe called for an entire can of frosting, but that seemed to be a bit much. Using less would have made the cake pops a little more dry, and also able to hold their shape a bit better. The food marker pens that we used were no match to write on the chocolate-coated cake pops, so our faces were a bit light; maybe I should paint it on next time with frosting coloring? The cake pops were delicious though, and quite filling - we could only eat one!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdO1I81TV82SJPrDga9CMwcSLwBD-IH3qj3m4Txm6P4lvM3iA7ZfCRQB4NQHD_wqNAeyD1YL9747sM8V72GXIH_qoZ5nKqSM-8AxajIryba8apgQU9-2x221-rQwU9_VDvKGR4gBwAS4/s1600/cake+pop"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdO1I81TV82SJPrDga9CMwcSLwBD-IH3qj3m4Txm6P4lvM3iA7ZfCRQB4NQHD_wqNAeyD1YL9747sM8V72GXIH_qoZ5nKqSM-8AxajIryba8apgQU9-2x221-rQwU9_VDvKGR4gBwAS4/s320/cake+pop" alt="" id="BLOGGER_PHOTO_ID_5565281305945141474" border="0" /></a><br /><br /><br /><br /><br /><img src="file:///Users/Tina/Library/Caches/TemporaryItems/moz-screenshot.png" alt="" /><img src="file:///Users/Tina/Library/Caches/TemporaryItems/moz-screenshot-1.png" alt="" />Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com0tag:blogger.com,1999:blog-9111942420204869671.post-27088181258801725782011-01-11T21:47:00.000-08:002011-01-11T22:21:18.242-08:00Vamos al Caribe!We've been exciting enough to try foods around the world, and then I realized we hadn't yet tried my own culture. Believe it or not, it's hard to find "Dominican cookbooks" so I knew I couldn't get too specific there. But I pulled the recipes that I had onhand from all around the Caribbean. Did it come out like Dad's cooking? Nope..it really wasn't my best of dinner nights. But that is bound to happen..let's blame it on the lack of authenticity from the recipe sources? Call us passionate cooks, but we do experiment and have humanly 'off' nights. Anyway, this just gives me a challenge to master for next time!<br /><br /><div><a href="http://allrecipes.com/Recipe/The-Real-Mojito/Detail.aspx">The Real Mojito</a></div><div><br /> </div><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5561173233511975138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqNpCmpNLmjq5Y0d1n1DJGww8J0v3s-FHsBVIWXh8SWHboYGDJEYHTjhYjgO-P7DCibfcz35G5Anj30UPcKw4UQ7LlSGyuGluEY47bZTgh3FPEyL8qCjlJafCWs4xd-GKFoacc4sB-TXI/s200/d1.jpg" /><br /><div>Mojitos are a classic favorite..so refreshing and full of citrus. But to get that citrus taste, it takes work! You must muddle the lime and mint leaves together (lots of mint leaves), add more limes and sugar and muddle, muddle, muddle. Again..the trick is to <u>muddle</u> to release the flavors. It's work when you have 6 drinks lined up in a row! I appreciate my local watering hole all that much more. I think it's just too much work to make at home for more than two people, but the result being a delicate balance between sugary and citrusy makes for a delicious beverage. </div><div></div><br /><div><a href="http://www.bonappetit.com/recipes/2009/09/seared_queso_fresco_and_queso_panela_with_cilantro_mojo">Seared Queso Fresco and Queso Panela with Cilantro Mojo</a></div><br /><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 142px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5561174397782379778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaIefAnVxTMva1QyTbledoHKMFw7BYTbu9-31OidFVGN233uN9JRicBy-TFSD9cYJFPADAMXCWzWNpWpOtkTtbU9TLRzvxpPOVQin4D3NnJ3eg1S8CZnX2WTgqYe1VvkfSdvRqlE7cO3s/s200/d2.jpg" />Who doesn't love cheese? Queso panela was hard to find, so we stuck with queso fresco which I grew up on. Frying ("searing") the cheese made it a little rubbery to be honest..and the cilantro mojo didn't make a huge difference. All in all, it is not like a mozzarella cheese stick that melts as it cooks and adapts well with marinara sauce. Though it was super easy to make and a great idea for an appetizer, it wasn't something to make again.<br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001591072">Cuban Black Bean Patties with Pineapple Rice</a><br /><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5561175699725450946" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEV_vaiWe5cEbnSyHp-OAYWKw3nfLcMkUsoggd7oXGemEUdgK6j9DepnL62cwHrknM6Nuq39K_b74_O2PheEyp1lVYxF6pqw-tXv-OcV2ueVlgCM-1DWCUYcgYCwFRHE4v4cv0SI4Atoo/s200/d3.jpg" /> Surprisingly, the low fat dish was the best dish of the night. Black beans and rice are classic to Caribbean cuisine and it tasted just great. Being that the patties were low fat though, they were a bit on the dry side. (didn't fry them in oil) Mixing with the rice made it no issue though. Some might think pineapple in rice is an odd combination, but it gave it moisture, flavor (especially with the cilantro) and just came out delicious!<br /><br /><br /><a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/mucho-gusto-latin-recipes/Tamarind-Glazed-Chicken-Thighs">Tamarind-Glazed Chicken Thighs</a><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 200px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5561177129805009538" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUSi0Wkt6Eph24iXhwzUNzpeG-AYopeeJ_x50YZuN_2S_1EuLRcDw7W_fN20cPnzT7D-thIh2kGGF_ny5qEZow3L8qoYrr8OMeZZwxAvy9WPelUpTMz1-P1RKz_VOgmyGR73tznRfu6Jc/s200/d4.jpg" /><br /><br /><p></p><p>This recipe had so much promise and sounded amazing. Just fyi, frozen tamarind pulp is only found at hispanic food stores. The idea of boiling the pulp and apple cider vinegar/brown sugar into a nice reduced sauce and then baking the chicken with this glaze sounded delicious. Problem is the sauce never really reduced, so it came out watery. We baked the chicken anyway with it, but it just did not come out like the picture. Perhaps we didn't have enough patience because we were making double the recipe and did not give it proper time to reduce, but it was a disappointment.</p><p><a href="http://allrecipes.com/Recipe/Whiskey-Cake-II/Detail.aspx">Whiskey Cake<br /></a>What to say..this wasn't our best of nights, but it has to be blogged, right? I know whiskey is not that Caribbean..rum may have been more appropriate, but I decided to try it anyway. The cake tasted like straight alcohol!!! I never thought I'd say this, but maybe we add a little less next time? No frosting on the cake (which to me does not make it seem cake-like), but it really wasn't needed either! Just ok..would not make again. </p>Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com0tag:blogger.com,1999:blog-9111942420204869671.post-42486563508134573622010-11-03T21:54:00.001-07:002010-11-04T14:49:43.623-07:00Heather's Korean BBQ Night!The foxy foodies have experimented with many ethnic foods but up until this night, we had never attempted Korean food. I decided to give my fellow Koreans some love and came up with a menu focused on Korean BBQ dishes, that you would find in any restaurant in Los Angeles Korea Town. With the help of my boyfriend, James (who also happens to be Korean), I put together the following menu together.<br /><br /><a href="http://closetcooking.blogspot.com/2009/08/kalbi-korean-bbq-short-ribs.html">Kalbi - Korean Shortribs</a> (Courtesy of my new favorite blog CookingCloset)<br /><div><div><div><div><div>This is probably the most common form of Korean BBQ that you would get in a restaurant. This recipe is relatively simple, just throw a bunch of ingredients into a bag with the meat, and marinate overnight. Most of us enjoyed the sweet-garlicky flavor of the marinade but thought that some of the pieces of meat were fattier than others. One caveat is that we didn't use an outside grill because I don't have one and instead used a grill pan. I think grilling outside would have made a big difference.<br /><br /><a href="http://closetcooking.blogspot.com/2008/04/bulgogi.html">Bulgogi - Korean BBQ Beef</a> (Courtesy of CookingCloset) </div><br /><div>We were slightly disappointed with this recipe as the beef lacked flavor even after it marinated overnight. On top of that, some of the meat was really chewy which could be a quality issue. I think next time, we would just rather go to Ktown to get our Bulgogi. :)<br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 300px; DISPLAY: block; HEIGHT: 168px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535813533200894514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNqHmvHL55X5GMB3jTfs2jBofPV_zlfbQjVMBsIx84rj-6RE_CtsnvqsVoqhzrwEdg2Eb1sFkS5pX_PGeUsf21x89uMvilrBfYoWntibWNvUP4WNXvBi7ZOVxE69eex7bxK1frFf3DX_M/s320/bulgogi.jpg" /><br /><a href="http://www.nytimes.com/2009/02/11/dining/111irex.html?_r=2">Pa Jun - Korean Savory Pancakes</a> (Courtsey of the NY Times)<br /><br />I know what you're thinking...what the hell is a savory pancake? Well imagine an Asian-flavored frittata with a lot of veggies in it. You can customize this recipe to include the veggies that you like the best. All of us enjoyed this recipe and it's relatively easy to throw together. </div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8H6XyGK6dUNoX7SP9og7qvPtuKwFLHLmei7FuxeHb__hRfcKFcIfHnO3_-xaLj06gGdeTI35BSARMWQf5M6sU7HsLOljqY77-_DYoRj0pGr3y40zgJus1HwszM9pDibfl-SmnYU-PMA/s1600/pa+jun.jpg"><img style="WIDTH: 178px; HEIGHT: 130px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535813855979790994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW8H6XyGK6dUNoX7SP9og7qvPtuKwFLHLmei7FuxeHb__hRfcKFcIfHnO3_-xaLj06gGdeTI35BSARMWQf5M6sU7HsLOljqY77-_DYoRj0pGr3y40zgJus1HwszM9pDibfl-SmnYU-PMA/s200/pa+jun.jpg" /></a><br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001622500">Oi Muchim - Korean Cucumber Salad</a> (Courtesy of Cooking Light)<br /><br />When you go out to Korean BBQ, the server will bring over an array of side dishes called Banchan that you're supposed to eat along side all that meat. The banchan can range from traditional American potato salad, to fermented cabbage (Kimchi), to cucumber salad. I have a strange love of cucumbers and this was super easy to make. We all thought it was a healthy, spicy salad that went well with the heavniess of the meat.<br /><br /><a href="http://sienna.wordpress.com/2009/04/09/chapchae-korean-glass-noodles/">Chap Chae - Sweet Potato Noodles</a> (Courtesy of some random blog)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9NKqzutggGT6dHbuG1srqvhmcwHaFqvpBtnUJwLBE8VI69LYO9PwTZAwC1VpfBxgQ-U1oPVP_j0pTRJZPV3inRRJ7QN2X29aggnZjSroCUDDTVNCv1mQ2kXzmYAGl-3ZsAqKLglprPs/s1600/chap+chae.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 134px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535814094133431298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia9NKqzutggGT6dHbuG1srqvhmcwHaFqvpBtnUJwLBE8VI69LYO9PwTZAwC1VpfBxgQ-U1oPVP_j0pTRJZPV3inRRJ7QN2X29aggnZjSroCUDDTVNCv1mQ2kXzmYAGl-3ZsAqKLglprPs/s200/chap+chae.jpg" /></a><br />So, this is also a version of banchan and it is my absolute favorite! I can eat at least two bowls of these noodles. Sweet potato noodles are essentially like rice noodles - translucent, thin, somewhat sticky noodles that go great when paired with vegetables and an Asian sauce, like in this recipe. You can also customize this one and throw in whatever veggies you have laying around. We all really liked this recipe but agreed that the sauce to noodle ratio was slightly off. We all wanted a little more sauce to dip our noodles in!<br /><br /><a href="http://www.epicurious.com/recipes/food/views/Vanilla-Bean-Coconut-Cupcakes-with-Coconut-Frosting-352095">Vanilla-bean Coconut Cupcakes with Coconut Frosting</a><br />(Courtesy of Bon Appetit)<br /><br />Koreans don't typically eat dessert and when they do, it normally involves some sort of red bean. As I enjoy my red beans with rice and not in cake-form, I decided to switch it up a little and go the non-traditional route. I really wanted to incorporate an Asian pear in the dessert but after spending an hour googling recipes, I opted for this coconut cupcake instead. After all, coconut is sorta Asian right? The cake turned out delicious and very moist but we all agreed that the icing was almost too rich and too buttery. I know...how can you go wrong with buttercream frosting but for some reason, I thought this version could have used a tad more sugar.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 133px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5535814339491925490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOTp2yIApqw98NJtsfSedJ9hRP5CPHw-CmITZQxPqtJRxDe5v7nWgZ-vpUuumUxbejmZ9wbZRpQoF0dDCRheeE_VKfsQQ0eNUz93W9W3N11UXRaEsS3hmjbClAdPnOecZ39SLn_7L_tk/s200/coconut.jpg" /></div></div></div></div>Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com0tag:blogger.com,1999:blog-9111942420204869671.post-69822393243259778712010-08-04T09:26:00.000-07:002010-11-04T14:51:17.618-07:00Nicole's assorted Tasting Table recipe dinner - November 2009<span style="font-size:85%;">Like many foodies I subscribe to the Tasting Table e-mail newsletter, and the delicious recipes that they send each week had been piling up in my Inbox without ever being tested. I especially wanted to try the dinner menu recipes for Thomas Keller, as I have eaten at Ad Hoc and one day aspire to dine at the French Laundry. This dinner night was an effort to use those recipes, plus one for Ebelskivers so that I could put to use the special pan that Rissa had given me.<br /></span><p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><br /></span></p><p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><strong><span lang="EN" style="color:black;">Sausage-Stuffed Danish Ebelskivers</span></strong></span></p><p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><strong><span lang="EN" style="color:black;"><span style="FONT-WEIGHT: normal">Heather took the reins on this recipe, which turned out requiring some skill to flip over the little dough balls in the pan while cooking. We branched out from the recipe's suggested savory filling of sausage, and also cooked some with chocolate or berry jam filling. The possibilities for fillings are endless, both sweet and savory. They were a delicious appetizer, and the extra ones reheated well for my snack the next day.</span> </span></strong></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8ugEeOX9M53pRDbqbbn01rhIq5L0No9iU5tF-f7JPYKuXZdgps4z9HG-up1eywthWghkBnbqm1mwn1GDu-yZAxPz4X1LmgN1ZQdj6DbbgUsLYEwWWyIZYUicS8GjhUC48GqzMUyWJW0/s1600/ebelskiver.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 312px; DISPLAY: block; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5501600812920737938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE8ugEeOX9M53pRDbqbbn01rhIq5L0No9iU5tF-f7JPYKuXZdgps4z9HG-up1eywthWghkBnbqm1mwn1GDu-yZAxPz4X1LmgN1ZQdj6DbbgUsLYEwWWyIZYUicS8GjhUC48GqzMUyWJW0/s320/ebelskiver.jpg" /></a><v:stroke joinstyle="miter"><v:formulas><v:f eqn="if lineDrawn pixelLineWidth 0"><v:f eqn="sum @0 1 0"><v:f eqn="sum 0 0 @1"><v:f eqn="prod @2 1 2"><v:f eqn="prod @3 21600 pixelWidth"><v:f eqn="prod @3 21600 pixelHeight"><v:f eqn="sum @0 0 1"><v:f eqn="prod @6 1 2"><v:f eqn="prod @7 21600 pixelWidth"><v:f eqn="sum @8 21600 0"><v:f eqn="prod @7 21600 pixelHeight"><v:path connecttype="rect" gradientshapeok="t" extrusionok="f"><o:lock aspectratio="t" ext="edit"><v:imagedata title="" src="file:///C:\Users\OIC.216\AppData\Local\Temp\msohtmlclip1\01\clip_image001.png"><span style="font-size:100%;"><strong><span lang="EN" style="color:black;"><br /></span></strong></span><span style="font-size:100%;"><strong><span lang="EN" style="color:black;">Ingredients:</span></strong></span><span lang="EN" style="font-size:100%;color:black;"><br />2 cups buttermilk<br />2 cups flour<br />3 eggs, separated<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />1/4 teaspoon vanilla<br />2 tablespoons sugar<br />1/2 pound precooked bulk breakfast sausage<br />Real maple syrup<br /><br /><strong>Directions:</strong><br />1. Separate egg yolks and whites into two bowls. Beat egg yolks. Add sugar, salt and milk; stir. Mix in flour, baking powder and baking soda.<br />2. In second bowl, beat egg whites until stiff. Fold egg whites into the other mixture.<br />3. Lightly grease each cavity of the ebelskiver pan. Over medium heat, fill each cavity 2/3 full with batter, and tuck a teaspoon-sized piece of precooked sausage inside, pushing it down so that the batter covers it fully. Cook 2 minutes and then flip the ebelskivers with two wooden skewers... (this method works best, and prevents scratching of the nonstick). Cook for another 2-1/2 minutes or until golden brown and cooked all the way through. Repeat until all the batter is used.<br />4. Serve immediately, with maple syrup.</span></p></v:imagedata></o:lock></v:path></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:formulas></v:stroke><p style="LINE-HEIGHT: 15.6pt; BACKGROUND: whitefont-family:arial;" class="MsoNormal" ><span style="font-size:100%;"><br /></span></p><p style="LINE-HEIGHT: 15.6pt; BACKGROUND: whitefont-family:arial;" class="MsoNormal" ><span style="font-size:100%;"><br /></span></p><p style="LINE-HEIGHT: 15.6pt; BACKGROUND: whitefont-family:arial;" class="MsoNormal" ><span style="font-size:100%;"><b><span lang="EN">Thomas Keller Roast Chicken</span></b></span><span lang="EN" style="font-size:100%;"><br /></span></p><p style="LINE-HEIGHT: 15.6pt; BACKGROUND: whitefont-family:arial;" class="MsoNormal" ><span style="font-size:100%;">This recipe called for a ~2lb. chicken, which was impossible to find at my local supermarket. The only ones that I could find were over 4 pounds, which I shouldn't have been surprised about after recently watching "Food Inc." and seeing how the poultry industry operates. The presentation was not quite as nice as in the picture since we did not have four legs and breasts to plate, but the chicken was still very good.<br /></span></p><p style="LINE-HEIGHT: 15.6pt; BACKGROUND: whitefont-family:arial;" class="MsoNormal" ><span style="font-size:100%;"><br /></span><span lang="EN" style="font-size:100%;color:black;"><?xml:namespace prefix = o /><o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5BsoDoYeSHndECGlIelsP6IftXjrj5e8fO5G7n1xbqdgcMhfJvC1B_AktEU5fcNc83gh2XvUCRpVHArH_q23Byt_alrhdUpnY0h_lzq1UQyZGO9Q3BLxDaOPHGc4L9vC4WZmuW_qOUE/s1600/chicken.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5501601132175028674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5BsoDoYeSHndECGlIelsP6IftXjrj5e8fO5G7n1xbqdgcMhfJvC1B_AktEU5fcNc83gh2XvUCRpVHArH_q23Byt_alrhdUpnY0h_lzq1UQyZGO9Q3BLxDaOPHGc4L9vC4WZmuW_qOUE/s320/chicken.jpg" /></a></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;"><br />Serves four<o:p></o:p></span></p><p style="font-family:arial;"><span style="font-size:100%;"><b><span lang="EN">Ingredients</span></b></span><span lang="EN" style="font-size:100%;"><br />2 - 2¼ to 2½ lb. chickens<br /><a href="http://www.dailycandy.com/los-angeles/gallery/77330/The-Keller-Window?n=4">Brine</a><br />2 tbsp. canola oil<br />2 tsp. chopped thyme leaves<br />1 c. chicken jus, warmed<br />Fleur de sel<br />Kosher salt<br />Freshly ground black pepper<o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">1. Rinse chickens under cold water, then submerge in pot of brine and refrigerate six hours.<o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">2. Preheat oven to 475°. <o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">3. Remove chickens from brine, rinse, and dry with paper towels. Season inside and out with salt and pepper, truss chickens, and let them sit at room temperature for 20-30 minutes.<o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">4. Salt and pepper chickens again. Place two heavy, ovenproof, 10-inch skillets over high heat. When hot, add half the oil to each. Place birds breast side up in skillets, then into the oven, legs first.<o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">5. Roast for 40 minutes, checking every 15 minutes and rotating skillets to brown evenly. When done, temperature should read approximately 155°F. Remove from oven, add thyme leaves to skillets, and baste birds with the juices and thyme. Let sit in a warm spot for about 10 minutes.<o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">6. Carve each bird into 4 serving pieces. Arrange one breast and a leg on each plate, top with ¼ c. chicken jus, and sprinkle with fleur de sel. <o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;"><o:p></o:p></span><span style="font-size:100%;"><strong><span lang="EN">Brine for Roast Chicken</span></strong></span><span lang="EN" style="font-size:100%;"><br /><b><br /><strong>Ingredients</strong></b><br />1 c. kosher salt<br />¼ c. plus 2 tbsp. honey<br />12 bay leaves<br />½ c. garlic cloves, skin left on, smashed<br />2 tbsp. black peppercorns<br />3 large rosemary sprigs<br />1 large bunch thyme sprigs<br />1 large bunch Italian parsley sprigs<br />Grated zest and 2 large lemons<o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">1. Combine all ingredients and 1 gallon of water in a large pot, cover, and bring to a boil.<o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">2. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely before using.<o:p></o:p></span></p><p style="font-family:arial;"><span style="font-size:100%;"><strong><span lang="EN"><br /></span></strong></span></p><p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><strong><span lang="EN">Thomas Keller Salade de Laitue</span></strong></span></p><p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">This salad was easy to make and complemented the rest of the meal. The dijon vinaigrette was good and the overall flavor not too powerful, but this was not as much of a standout as some of the other salads we have made.<br /></span></p><p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;"><br /></span><span lang="EN" style="font-size:100%;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-W6liQ3KOAKRq7WwRxgXR7PfUoj121Iau4CmkGGdoVcn94JNhlTfex8MFb862a0gln-WMV_Ea8w-sVcMxt3DDfU0Dvi2JFAZk__PnAIfjCyXzA8HZqwAXI94Sp-On6KWDY0Q4lTRKHp4/s1600/salad.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5501601305721529570" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-W6liQ3KOAKRq7WwRxgXR7PfUoj121Iau4CmkGGdoVcn94JNhlTfex8MFb862a0gln-WMV_Ea8w-sVcMxt3DDfU0Dvi2JFAZk__PnAIfjCyXzA8HZqwAXI94Sp-On6KWDY0Q4lTRKHp4/s320/salad.jpg" /></a></p><p style="font-family:arial;"><span style="font-size:100%;"><strong></strong></span><span lang="EN" style="font-size:100%;"><br />Serves four<o:p></o:p></span></p><p style="font-family:arial;"><span style="font-size:100%;"><strong><span lang="EN">Ingredients</span></strong></span><span lang="EN" style="font-size:100%;"><br />4 heads Bibb lettuce<br />2 tbsp. minced shallots<br />2 tbsp. minced chives<br />¼ c. Italian parsley<br />¼ c. tarragon leaves<br />¼ c. chervil leaves<br />½ c. house vinaigrette<br />1 tbsp. plus 1 tsp. fresh lemon juice<br />Kosher salt<br />Freshly ground black pepper<o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">1. Core the heads of lettuce. Separate leaves but keep each head by itself; discard outer leaves. Head by head, place the leaves in a bowl of cold water to refresh them and remove any dirt, then dry in a salad spinner.<o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">2. Place the leaves from one head in a bowl; sprinkle with a pinch of salt, a few grinds of pepper, 1½ tsp. each shallots and chives; and 1 tbsp. each parsley, tarragon, and chervil. <o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">3. Toss gently with 2 tbsp. vinaigrette and 1 tsp. lemon juice. Repeat with remaining heads. <o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">4. To serve, arrange outer leaves as the base on the plate and rebuild each head of lettuce, ending with the smallest leaves. <o:p></o:p></span></p><p style="font-family:arial;"><span style="font-size:100%;"><strong><span lang="EN">House Vinaigrette</span></strong><b><span lang="EN"><br /></span></b></span><span lang="EN" style="font-size:100%;">Makes about 2½ cups<o:p></o:p></span></p><p style="font-family:arial;"><span style="font-size:100%;"><strong><span lang="EN">Ingredients</span></strong></span><span lang="EN" style="font-size:100%;"><br />¼ c. <?xml:namespace prefix = st1 /><st1:city st="on"><st1:place st="on">Dijon</st1:place></st1:city> mustard<br />½ c. red wine vinegar<br />1½ c. canola oil<o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">1. In a blender, combine the mustard and vinegar at medium speed for about 15 seconds. With the machine running, slowly drizzle in 1/2 c. canola oil. <o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">2. Transfer to a small bowl and, whisking constantly, slowly stream in the remaining 1 c. oil. Use immediately or refrigerate up to two weeks. <o:p></o:p></span></p><p style="font-family:arial;"><span style="font-size:100%;"><strong><span lang="EN"><br /></span></strong></span></p><p style="FONT-FAMILY: arial;font-family:arial;" class="MsoNormal" ><span style="font-size:100%;"><strong><span lang="EN">Thomas Keller Lemon Tart (Tarte au Citron</span></strong></span><span lang="EN" style="font-size:100%;">)</span><span lang="EN" style="font-size:100%;"><o:p> </o:p></span><span style="font-size:100%;"><br /></span></p><p class="MsoNormal" style="font-family:arial;"><span style="font-size:100%;">This tart was just okay. The quantity of pine nuts was a bit too much, and overpowered the taste of the crust in a negative way. I also accidentally slightly burned part of the top of the crust, so that did not help matters. Cooking that part of it properly would have helped, although overall we gave this one a thumbs down.</span></p><p class="MsoNormal" style="font-family:arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTRjIGLzoZnPI2V7gVD7Lk-pvU9BzKZxZF9cIB5P72a-P8RhWXhlu88Cl804wt-_uttFpBj-YyzFUtlJtzUFSkMjfwyXo1p9ZOojQjNGOjFJMffx2H_Sn_9oo9pP2nYTzxeMuhFzqJGiQ/s1600/tart.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5501601426270860418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTRjIGLzoZnPI2V7gVD7Lk-pvU9BzKZxZF9cIB5P72a-P8RhWXhlu88Cl804wt-_uttFpBj-YyzFUtlJtzUFSkMjfwyXo1p9ZOojQjNGOjFJMffx2H_Sn_9oo9pP2nYTzxeMuhFzqJGiQ/s320/tart.jpg" /></a><v:imagedata href="http://static.dailycandy.com/resource.jsp?id=35415&name=bouchon-bib-lemon-tart.jpg" src="file:///C:\Users\OIC.216\AppData\Local\Temp\msohtmlclip1\01\clip_image005.jpg"><span lang="EN" style="font-size:100%;">Serves eight<o:p></o:p></span></p></v:imagedata><p style="font-family:arial;"><span style="font-size:100%;"><strong><span lang="EN">Ingredients</span></strong></span><span lang="EN" style="font-size:100%;"><br />2 c. pine nuts<br />1/3 c. sugar<br />4 c. all-purpose flour, plus extra<br />1 c. unsalted butter, at room temperature, plus extra<br />3 eggs, cold<br />1 tsp. vanilla extract<br />6 tbsp. unsalted butter, cold, cut into 6 pieces<br />2 egg yolks, cold<br />¾ c. sugar<br />½ c. lemon juice<o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">1. Place pine nuts in food processor and pulse; add the sugar and 4 c. flour and pulse until nuts are finely ground. Transfer mixture to a large bowl.<o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">2. Add room-temperature butter, 1 egg, and vanilla; mix to incorporate. Divide the dough into three equal parts. Wrap each piece in plastic wrap and refrigerate at least 10 minutes before using (Because the dough uses only one egg, it’s difficult to make a smaller quantity. Freeze the extra for another time.)<o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">3. Preheat oven to 350°. Butter and flour a 9-inch fluted tart pan with a removable bottom and refrigerate it while the oven preheats.<o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">4. Remove tart pan from fridge; press 1 ball of chilled pine nut dough evenly over the bottom and up the sides of the pan. Trim off excess.<o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">5. Bake for 10-15 minutes; rotate; bake for another 10-15 minutes. Remove from oven and let cool while you make the filling.<o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">6. Bring about 1½ inches of water to a boil in a pot slightly smaller than the diameter of the bowl you will be using for the sabayon. Meanwhile, in a large metal bowl, whisk remaining eggs, yolks, and sugar for about 1 minute. <o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">7. Set the bowl over the pot and whisk mixture while turning the bowl. When eggs are foamy and have thickened (about 2 minutes), add one third of the lemon juice. Continue whisking while turning, adding remaining lemon juice in thirds, until the mixture is thick, light in color, and the whisk leaves a trail in the bottom of the bowl (about 8-10 minutes). Turn off heat and leave bowl over water, then whisk in butter.<o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">8. Pour the warm sabayon into the tart crust and place the pan on a baking sheet.<o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">9. While sabayon is still warm, put in preheated broiler. Leaving the door open, brown the top of the tart (just a few seconds).<o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;">10. Remove the tart from the broiler and let it sit for at least 1 hour before serving. Serve at room temperature or cold.</span></p><p style="font-family:arial;"><br /><span lang="EN" style="font-size:100%;"><o:p></o:p></span></p><p style="font-family:arial;"><span lang="EN" style="font-size:100%;"><o:p></o:p></span></p><p style="FONT-WEIGHT: bold;font-family:arial;" class="MsoNormal" ><span lang="EN" style="font-size:100%;">Andrew's Herb Risotto</span></p><span style="font-family:arial;font-size:100%;">This was a good risotto that also packs a healthier and colorful punch with the vegetables in it. Not quite as rich as a typical risotto, but that was a good thing. Overall we liked this recipe.<br /><br /></span><p class="MsoNormal" style="font-family:arial;"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 299px; DISPLAY: block; HEIGHT: 320px; CURSOR: pointer" id="BLOGGER_PHOTO_ID_5501601826085355122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyglxmKH6wq9K_VX9muyMyYjFSFAyd_pVMtc-l-K-d4R-imqOBSvz1IttUwXnjsvpME4PaN7nlfF_3QdbkeohMheUDa_oRPXq4Y1j0mQLl_DkpYAGT5ROa1AGz7MxJFh6zNZMrctKz490/s320/risotto.jpg" /><v:imagedata href="http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/big/102453.jpg" src="file:///C:\Users\OIC.216\AppData\Local\Temp\msohtmlclip1\01\clip_image006.jpg"><span lang="EN" style="font-size:100%;">Prep Time:10 <o:p></o:p></span></p></v:imagedata><p class="MsoNormal" style="font-family:arial;"><span lang="EN" style="font-size:100%;">MinCook Time:35 <o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><span lang="EN" style="font-size:100%;">MinReady In: 45 Min<o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><span lang="EN" style="font-size:100%;">Original Recipe Yield 8 servings<span style="font-size:+0;"> </span><o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><span lang="EN" style="font-size:100%;"><o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><span lang="EN" style="font-size:100%;">Ingredients<o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><span lang="EN" style="font-size:100%;">3 tablespoons canola oil <o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><span lang="EN" style="font-size:100%;">3 tablespoons butter <o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><span lang="EN" style="font-size:100%;">1 cup trimmed, diced fennel bulb <o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><span lang="EN" style="font-size:100%;">1 red bell pepper, diced <o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><span lang="EN" style="font-size:100%;">1 yellow onion, diced <o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><span lang="EN" style="font-size:100%;">3 cloves garlic, minced <o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><span lang="EN" style="font-size:100%;">3 tablespoons chopped fresh mint, divided <o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><span lang="EN" style="font-size:100%;">3 tablespoons chopped fresh parsley, divided <o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><span lang="EN" style="font-size:100%;">2 tablespoons chopped fresh rosemary, divided <o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><span lang="EN" style="font-size:100%;">2 teaspoons grated lemon zest, divided <o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><span lang="EN" style="font-size:100%;">1/2 teaspoon ground coriander <o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><span lang="EN" style="font-size:100%;">1 1/2 cups uncooked Arborio rice <o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><span lang="EN" style="font-size:100%;">1/2 cup dry white wine <o:p></o:p></span></p><p class="MsoNormal" style="font-family:arial;"><span lang="EN" style="font-size:100%;">3 1/2 cups chicken stock <o:p></o:p></span></p><p class="MsoNormal" face="arial"><span lang="EN" style="font-size:100%;">salt and pepper to taste <o:p></o:p></span></p><p class="MsoNormal" face="arial"><span lang="EN" style="font-size:100%;">1 1/2 tablespoons fresh lemon juice <o:p></o:p></span></p><p class="MsoNormal" face="arial"><span lang="EN" style="font-size:100%;">1/3 cup grated Parmesan cheese <o:p></o:p></span></p><p class="MsoNormal" face="arial"><span lang="EN" style="font-size:100%;"><o:p></o:p></span></p><p style="FONT-FAMILY: arial" class="MsoNormal"><span lang="EN" style="font-size:100%;">Directions<o:p></o:p></span></p><p style="FONT-FAMILY: arial" class="MsoNormal"><span lang="EN" style="font-size:100%;">Heat oil and butter in a medium heavy saucepan over medium heat. Add fennel, bell pepper, onion, garlic, 1 1/2 tablespoons mint, 1 1/2 tablespoons parsley, 1 tablespoon rosemary and 1 teaspoon lemon zest. Saute, stirring, until vegetables are slightly softened (about 2 to 3 minutes). <o:p></o:p></span></p><p style="FONT-FAMILY: arial" class="MsoNormal"><span lang="EN" style="font-size:100%;">Stir in coriander and rice and saute, stirring, until rice grains are oil-coated (about 3 minutes). Pour in wine and stock and reduce heat to medium low. Simmer uncovered for 20 to 25 minutes, or until liquid is almost absorbed and rice is tender but firm. (Note: Stir once or twice while simmering.) <o:p></o:p></span></p><p style="FONT-FAMILY: arial" class="MsoNormal"><span lang="EN" style="font-size:100%;">Remove pan from heat and season with salt and pepper to taste. Stir in remaining mint, parsley, rosemary and lemon zest, then add lemon juice and cheese. Cover saucepan with waxed paper and let stand 8 to 10 minutes before serving. <o:p></o:p></span></p><p style="FONT-FAMILY: arial" class="MsoNormal"><span lang="EN" style="font-size:100%;"><o:p></o:p></span></p><p style="FONT-FAMILY: arial" class="MsoNormal"><span lang="EN" style="font-size:100%;">Nutritional Information<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN"><span style="font-family:arial;font-size:100%;">Amount Per Serving</span><span style="font-family:arial;font-size:100%;"> </span><span style="font-family:arial;font-size:100%;">Calories: 289 Total Fat: 11.2g Cholesterol: 15mg</span><o:p></o:p></span></p><p class="MsoNormal"><span lang="EN"><o:p></o:p></span></p><br /><span lang="EN" style="font-family:';font-size:10;color:black;"><o:p></o:p></span><p></p><br /><?xml:namespace prefix = v /><v:stroke joinstyle="miter"><v:formulas><v:f eqn="if lineDrawn pixelLineWidth 0"><v:f eqn="sum @0 1 0"><v:f eqn="sum 0 0 @1"><v:f eqn="prod @2 1 2"><v:f eqn="prod @3 21600 pixelWidth"><v:f eqn="prod @3 21600 pixelHeight"><v:f eqn="sum @0 0 1"><v:f eqn="prod @6 1 2"><v:f eqn="prod @7 21600 pixelWidth"><v:f eqn="sum @8 21600 0"><v:f eqn="prod @7 21600 pixelHeight"><v:path connecttype="rect" gradientshapeok="t" extrusionok="f"><o:lock aspectratio="t" ext="edit"><v:imagedata title="" src="file:///C:\Users\OIC.216\AppData\Local\Temp\msohtmlclip1\01\clip_image001.png"><v:imagedata href="http://static.dailycandy.com/resource.jsp?id=35415&name=bouchon-bib-lemon-tart.jpg" src="file:///C:\Users\OIC.216\AppData\Local\Temp\msohtmlclip1\01\clip_image005.jpg"><v:imagedata href="http://images.media-allrecipes.com/site/allrecipes/area/community/userphoto/big/102453.jpg" src="file:///C:\Users\OIC.216\AppData\Local\Temp\msohtmlclip1\01\clip_image006.jpg"></v:imagedata></v:imagedata></v:imagedata></o:lock></v:path></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:f></v:formulas></v:stroke>Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com1tag:blogger.com,1999:blog-9111942420204869671.post-6918272067448224712010-07-19T17:44:00.000-07:002010-07-20T08:56:29.605-07:00Rissa says, "Do as the French do!" October 2009I always thought I didn't like French food...until of course my best friend on FoodNetwork (you must know by now that's Ina Garten herself) showed me otherwise. My impression of it was that it was only wine-based and way too strong at that. Typically, I like wine in my glass and not my food, ha. I eventually learned that there are delicious dishes with butter, good cheeses, broths, etc. This had to be tried! So without intending to simply pull all Ina recipes (too easy), I looked throughout my cookbooks to see what could be pulled into this meal. It was a fun meal to coordinate and came out (mostly) well!<br /><div><div><div><br /></div><div><a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/appetizer-starter-recipes/Gruyère-Cheese-Fondue-with-Roasted-Potato-Spears">Gruyere Cheese Fondue with Roasted Potato Spears</a><br /></div><div><br /></div><div><img id="BLOGGER_PHOTO_ID_5495800681870547858" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWIIqcR_wbHQFNTYCY8-2sSWdngxyXUkj6TrJYsTKxYTWCpaTzyIfabiOZvosNkVAe9ocGRZCBtQ2jKLTpTyn0pc4VSi2V0VH8Dh2rCKKxAvtIlqFXbR8KpWWRjx3Mruj1hACTBMqEuyY/s320/IMG_2319.JPG" border="0" /><br /></div><div>Yes, yes..this is actually more Swiss than French..but it seemed like a great fit for the menu. Fondue is a fun dish for a dinner party. But this Rachael Ray recipe was NOT a winner! The sauce came out thin and the wine flavor was too strong for my liking. We tried to keep it warm with the tealight burner and then it started to burn, and burnt wine + cheese = no good. It was just not the fondue recipe we were going for. Potato spears can be kind of a heavy item to dip as well. I'd say bread is the better option!</div><div><br /></div><div><a href="http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-salad-with-warm-cider-vinaigrette-recipe/index.html">Roasted Butternut Squash Salad with Warm Cider Vinaigrette</a></div><div><br /></div><img id="BLOGGER_PHOTO_ID_5495789946309164610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ScGljXCkSMdIrv2YD-Ua6cHMvOBFJ_mONnXASjMgbvhv4z-UA1Xp5pR6I5H8D25DgN2gswtdLgZQw3Zs1gR8ynS0_HIyqWHrziYsKP2iFnqRWiO4B9HXtpnT5_yrwl37r_id9D2udbk/s320/IMG_2321.JPG" border="0" /><br /><div>Now this recipe was fantastic! Make things easy on yourself and buy the pre-cut butternut squash at Trader Joe's. Roast that with the maple syrup, olive oil, salt and pepper, and voila..it's the highlight of the salad. Okay, the walnuts, cranberries, and generous parmesan amounts contribute as well. I liked the colors in this dish..very festive and fall-like. Only gripe is that like with most salad, it's not one that keeps super well. I'd say it's best when used the same day. </div><div></div><div></div><div></div><div></div><div><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1867589">Chicken with Dark Beer (Coq a la Biere)</a> </div><div><br /></div></div><div></div><div><img id="BLOGGER_PHOTO_ID_5495792664064898210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1IOd90OUne26l8ML0xGOUYp5rVzc6bilh7Jp21xBFB3UV85G_gF8aaQIALbRS5vnju1_nx6vaPY26H36GoBPl45ktXt_SIBpWpmb883fS53XLyBMHevwY3-4IEjQjTcNdRj3e1z6Xk7c/s320/IMG_2329.JPG" border="0" /><br /><div>Two words for this recipe: labor-intensive! We should have taken a better picture..it doesn't do justice for the work that it was! It all starts with seasoning and flouring the chicken, cooking in butter for 5 minutes. Then the pan is removed from the heat, gin added to it, and lit on fire! That part is a little scary but truly added flavor to the dish, so I'd say a necessary step. After the flames die down, the vegetables are added to the pan and all simmers for 45 minutes. The recipe says to use a cheesecloth but I don't recall doing that..or if we did I'd say now you can probably skip that part. After the chicken is fully cooked, it's removed from the pan and the rest gets made into a sauce for the topping once combined with yogurt. Again, quite a bit of work..(this is obviously a simplified description). I'm sure some would say they wouldn't make because of the complexity. But it was very tasty, went well with the menu and made for great leftovers with the celery root puree.<br /></div><div><br /><a href="http://www.epicurious.com/recipes/food/views/Celery-Root-Puree-236200">Celery Root Puree</a></div><div></div><div></div><div></div><div></div><img id="BLOGGER_PHOTO_ID_5495796420395742466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3vxgBMGaHh_XLFts5rKcXEkg7cuJLwiItrA3i-Nn29Z0yzl2VN9RHpP8KwLr6X7KB3CZ-o9DEi5HTttTbrjDsKKSsPVnGDiod5Dt4FjohvgKdepQC7yDbyYq218L6AqbP6FhSsyUaRf8/s320/IMG_2326.JPG" border="0" /><br /><div>Excuse the wine glasses in the photo..just contributing to the theme of the night. ;) </div><div></div><div>True experiment here trying celery root puree. It just seemed too bland to just go with mashed potatoes and I've heard good things about celery root (who woulda thought!). It was easy actually. Just boil the celery root, potato, and onions in milk for 30 minutes and process all together with butter. I thought the leftovers were yummy too and went nicely with the very flavorful chicken.</div><div><br /></div><div><a href="http://www.foodnetwork.com/recipes/ina-garten/french-apple-tart-recipe/index.html">French Apple Tart</a></div><div><br /></div><img id="BLOGGER_PHOTO_ID_5495798426618057074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJGd3q1be86tsQvpo9oXLFKdrhKASFp-VJzKHyaGMHFZ5tiw1szuLbjtSUmzmlZ4uWRFNFtmQHOHJFVDj8Mvuw0hTNbvB1cuyw745z57d9CuRvUgBiuHza0TimUBGDT3-DYZ9hiPUh0bM/s320/IMG_2330.JPG" border="0" /> </div><div>French in the name made this the right dessert. It was SO yummy. I'm not a fan of making pie crust or dough in general, but after watching Ina make this on her show it seemed less intimidating. The ingredients are simple and wasn't ridiculous to make. For a second we were nervous that it overcooked in my oven, but the crispy parts were pretty good, too! Very yummy pastry and serves well with ice cream. </div></div>Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com0tag:blogger.com,1999:blog-9111942420204869671.post-16795831263098228682010-03-31T13:54:00.000-07:002010-03-31T14:43:53.751-07:00Grandma Heather's Old-Fashioned Cookin' November 2009Everyone knows that Grandma cooks with love. And by love I mean butter, cream, and everything else that clogs up those arteries. Grandmas are famous for their casseroles, pot pies, and fried chicken. I wanted to pick a menu that reminded of us all of that good home-cookin' but adapt it into a more updated, healthy version of the original. (Plus, I had been craving a root beer float!)<div><br /></div><div>Recipes:</div><div><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1536670">Beef and Vegetable Potpie (Courtesy of Cooking Light)</a></div><div><br /></div><div>This recipe was relatively easy to construct, using the bread-stick dough. The labor intensive part was just chopping up the veggies. We omitted the mushrooms because I detest them (yeah, I know that means I'm not a true foodie but I can accept that as long as it means never having to eat one of those sluggish, slimy things). This dish turned out good, but not great. It was definitely not your creamy, flaky, buttery pot pie. Still, if you're craving some hearty comfort food but want to watch your calorie intake, this would be a good option.</div><div><br /></div><div><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1911337">Iceberg Lettuce Wedges with Creamy Garlic Dressing</a> (Courtesy of All You)</div><div><br /></div><div>Simple lettuce salad, I know, you're probably thinking B-O-R-I-N-G. Especially, with the nutrition-less iceberg but that's how G-ma would do it, right? Anyway, the dressing was what made the salad. It was deliciously creamy with just the right amount of garlic and I used the leftovers on other salads for weeks after our dinner night.</div><div><br /></div><div><a href="http://allrecipes.com/Recipe/Split-Pea-Soup-with-Rosemary/Detail.aspx">Split Pea Soup with Rosemary</a> (Courtesy of Allrecipes.com)</div><div><br /></div><div>This soup was delicious, creamy, and really reminded us of grandma's cookin. The bacon added a smoky flavor while the rosemary's piney flavor was a nice balance. This is very simple to throw together but make sure you give yourself enough time to let the peas cook fully.</div><div><br /></div><div><b>Rootbeer Floats</b></div><div><br /></div><div>1 can of A&W rootbeer</div><div>1 scoop of vanilla ice cream</div><div><br /></div><div>You can't get anymore old-fashioned or nostalgic than this. Obviously, this isn't a fancy dessert that took a lot of effort but the simplicity of it is what makes it so fun. And delicious. Did I mention delicious? I could go for one right now.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com0tag:blogger.com,1999:blog-9111942420204869671.post-40091011877274755412010-02-19T14:27:00.000-08:002010-03-31T14:45:44.933-07:00Foxy- Beach BBQin’- Foodies September 2009With all of our crazy schedules, it’s sometimes near impossible to find a date that works for everyone. After much debate, we settled on a Sunday. A few of the girls suggested we go to the beach before since I live really close. This, along with summer ending (tear), inspired me to put together a beach bbq theme---hope you enjoy it as much as we did!<br /><br /><b>Chipotle Veggie Dip</b><br />This recipe was really easy to put together. The cream cheese and chipotle combination says it all and of course the other yummy key ingredients (cilantro, garlic, etc). Dipping veggies and pita chips in it made it a great appetizer! So easy to make. Only note is to be careful when using chipotle chilies in adobo…a little goes a loooong way with that ingredient in general.<br /><div><div><div><div><div>1 8oz package of cream cheese</div><div>2/3 c. sour cream</div><div>3 teaspoons lime juice</div><div>3 canned chipotle in adobo sauce</div><div>2 tablespoons minced scallions</div><div>3 tablespoons fresh cilantro</div><div>Finely grated zest of one lime<br /></div><div>Place first three ingredients into a food processor and blend until creamy. Stir in remaining ingredients by hands and enjoy!<br /><br />H – Thumbs up – spicy and delicious!<br />K- Thumbs up<br />N – Thumbs up – a bit spicy, but yummy.<br />R - Thumbs up.<br /><br /><a href="http://www.foodnetwork.com/recipes/bobby-flay/grilled-romaine-salad-with-spicy-caesar-dressing-recipe/index.html">Grilled Romaine with Spicy Caesar Dressing- Food Network</a> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzgZJBRReCxG3ypq8TDoTLE0inFcOdcgsibz6yXhnC7TqgLo-ph3Vlu_q8xQnm0p_eTAKgzMX1eJCMKbtvp0GpTpfrhNaACiQQ4_1lEaAHoshyphenhyphenjwPyg0Fu5g2Gi88XnvidgksEhVPHiI/s1600-h/tsalad1.jpg"><img id="BLOGGER_PHOTO_ID_5440095101285392946" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzgZJBRReCxG3ypq8TDoTLE0inFcOdcgsibz6yXhnC7TqgLo-ph3Vlu_q8xQnm0p_eTAKgzMX1eJCMKbtvp0GpTpfrhNaACiQQ4_1lEaAHoshyphenhyphenjwPyg0Fu5g2Gi88XnvidgksEhVPHiI/s320/tsalad1.jpg" border="0" /></a>Nicole – I had never “cooked” lettuce before, let alone barbequed it, so this was a new concept for me. It actually worked out well though, and I would recommend using larger romaine leaves (some of the smaller ones we used were a bit tricky to flip on the grill). Delicious dressing and the extra dressing could be used for another meal.<br /><br />H – Thumbs up.<br />K- Thumbs up for the dressing, down for the grilled romaine. It just seemed to wilt; I thought it should be crispy?<br />N – Thumbs up.<br />R - Thumbs sideways. Definitely didn’t need to be grilled and became a lot of work to lift those guys off the grill. The dressing was good, but didn’t taste like Caesar necessarily?<br /><br /><a href="http://www.epicurious.com/recipes/food/views/Modern-Macaroni-Salad-101849">Macaroni Salad- Bon Appetite</a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE1HL0MUuXlj7g0Vf9j_nwsZ1Vtll1UDsDMzqEtRx751h6d_aLkbszQANstDF-NCGi87M_8yEem8Sx1L7lPhMXSAAUJIfwCrChp1o8kp_r3h1iaoDF-RkEXw6K4HMjI6iLIvjn8rUSNDg/s1600-h/macaroni+salad.jpg"><img id="BLOGGER_PHOTO_ID_5440094502690281730" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 318px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE1HL0MUuXlj7g0Vf9j_nwsZ1Vtll1UDsDMzqEtRx751h6d_aLkbszQANstDF-NCGi87M_8yEem8Sx1L7lPhMXSAAUJIfwCrChp1o8kp_r3h1iaoDF-RkEXw6K4HMjI6iLIvjn8rUSNDg/s320/macaroni+salad.jpg" border="0" /></a><br />Heather – I was very skeptical about this recipe as I’m not a fan of mayonnaise-based pasta salads. I much prefer the oil and vinegar types. But, I was willing to give it a try…until I read that we were putting pickles and celery in the salad. Yuck! The only thing I can say about this is it tasted exactly how I thought it would. Maybe there are some people out there who like this sort of thing but I’m not one of them!<br /><br />H – Thumbs way down.<br />K- Thumbs down- the store bought version is easier and tastier!<br />N – Thumbs sideways – nothing special, but not bad either.<br />R - Thumbs sideways. Don’t need to make again, but would definitely have a scoop if it was at a bbq.<br /><br /><a href="http://www.foodandwine.com/recipes/spicy-and-sticky-baby-back-ribs">Sticky and Spicy Baby Back Ribs- Food and Wine</a> </div><div><img id="BLOGGER_PHOTO_ID_5440095509388137922" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 250px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBTApUb854RxcGwfvNLPTTHNFrekRyZ37Fs4Fxh1D8ZIQh_CksPcaZlLpWHEDCbiX8z_e8qQoMNn04CZy9bCGWFwOHuIq3RKJMHu1I_auyDUcPqab443ZcjS73wyhS_WVw3DXm9qxm3go/s320/200905-r-baby-back-ribs.jpg" border="0" />Being my first time making ribs, I must say I was impressed! I was a little unsure at first because the first step is to remove the membrane---sick. Since I bought the ribs at Costco this part was already done for me, score! The rub was easy, and the bbq sauce was perfect combination of spicy and sweet. The only thing I would do differently is dice the onions up really small so they are less noticeable in the sauce<br /><br />H – Thumbs up – These were delicious and had a tangy flavor from the vinegar sauce.<br />K- Thumbs up<br />N – Thumbs up!<br />R - Thumbs up. Ammmmazing. I didn’t think we’d eat the two huge racks of ribs...thought there’d be no way, but I was definitely wrong! </div><div><br /><a href="http://www.foodandwine.com/recipes/spicy-and-sticky-baby-back-ribs">Cuban Corn- Dave Liebermann</a> </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2VrtebDBEqP8q6wxsKHyEIXbQMvsu2r7eF59GbMFd02EvQcg93RFEsK9LDM4RFZdg4PQ__t0ngNJnfGeGQ6Les5O_AEZ0TT_Xz6WaG5ldEYo_UZZdPBeWD7ds-1qny-AX3MLc2No9Js/s1600-h/cuban+corn.jpg"><img id="BLOGGER_PHOTO_ID_5440095791490653634" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2VrtebDBEqP8q6wxsKHyEIXbQMvsu2r7eF59GbMFd02EvQcg93RFEsK9LDM4RFZdg4PQ__t0ngNJnfGeGQ6Les5O_AEZ0TT_Xz6WaG5ldEYo_UZZdPBeWD7ds-1qny-AX3MLc2No9Js/s320/cuban+corn.jpg" border="0" /></a>This recipe is a classic and perfect for the theme. Grilled of course and with a bit of a spice topping (just a bit) muted by the most delicious queso fresco (big fan here). It was so easy to do. I learned a trick from Kristin in making this…that you can freeze queso fresco. Never thought of that before, but we took it out of the freezer and it was fine.<br /><br />H – Thumbs up.<br />K- Thumbs up, lots of flavor.<br />N – Thumbs up – delish!<br />R - Thumbs up.<br /><br /><br /><a href="http://www.foodnetwork.com/recipes/paula-deen/not-yo-mamas-banana-pudding-recipe/index.html">Not Yo’ Mama’s Banana Pudding- Paula Dean</a> </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKhz1DCyBpKPe35iIW_3Y7yzIFVe__cLul6lZeiMMIWCVfzSSspI6vNE-kUwopG5ftFFYEDxEaNy_q9MGrlJdop4csWGImQ1lJTyHtCZVWPBAkYgt4JH9Nderj0WPA-1hVvEYjTort9c/s1600-h/pa1a08_banana_pudding_lg.jpg"><img id="BLOGGER_PHOTO_ID_5440096104272732802" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKhz1DCyBpKPe35iIW_3Y7yzIFVe__cLul6lZeiMMIWCVfzSSspI6vNE-kUwopG5ftFFYEDxEaNy_q9MGrlJdop4csWGImQ1lJTyHtCZVWPBAkYgt4JH9Nderj0WPA-1hVvEYjTort9c/s320/pa1a08_banana_pudding_lg.jpg" border="0" /></a>This was a relatively simple recipe that did not require the oven. You use a package of vanilla pudding mix, some cream cheese, sweetened condensed milk, and those fun Chessboard cookies. I think when Paula says it’s not yo’ mama’s banana pudding, she means it’s a calorie-laden, full-fat, heart-attack-waiting-to-happen, version. That said, it was the most delicious bread pudding I’ve ever had!<br /><br />H – Thumbs up.<br />K- Thumbs up, my boyfriend literally ate half of the pan.<br />N – Thumbs up.<br />R – Thumbs up.</div></div></div></div>Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com0tag:blogger.com,1999:blog-9111942420204869671.post-87282442024569633542010-02-02T21:02:00.000-08:002010-07-20T20:05:39.982-07:00“The $50 Dinner Party” Dinner - October 2009Keeping with the theme of my last dinner night I have been trying to utilize cookbooks on my shelf that have not been cracked open in awhile.<span style=""> </span>This time I looked to “The $50 Dinner Party: 26 dinner parties that won’t break your bank, your back, or your schedule”.<span style=""> </span>I have used this book in the past with pretty good results, and thought that it was worthy of the monthly dinner night group.<span style=""> </span>I chose Menu Sixteen, which was complete with a soup, salad, fish, side, and dessert. <p class="MsoNormal" style="font-weight: bold;">Chilled Corn Soup with Tomatoes, Red Peppers and Cilantro</p><p class="MsoNormal" style=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOXvfYA6E2gl4efDsSn8-Au5M3YPO8HKSkXNPCZe-Y3KiHbaPmUZ-DfMRthyphenhyphenVfUFc2xXz-zDwvS0mI2abQPitIrzLhdPzGoV9hFkXCRLFhVo8yTmScjASS98_Ok-XuCCUsjtV8RaYvCIk/s1600/IMG_2085.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOXvfYA6E2gl4efDsSn8-Au5M3YPO8HKSkXNPCZe-Y3KiHbaPmUZ-DfMRthyphenhyphenVfUFc2xXz-zDwvS0mI2abQPitIrzLhdPzGoV9hFkXCRLFhVo8yTmScjASS98_Ok-XuCCUsjtV8RaYvCIk/s320/IMG_2085.JPG" alt="" id="BLOGGER_PHOTO_ID_5496188671635172578" border="0" /></a></p> <p class="MsoNormal" style="">Nicole – This recipe was a multiple step process with the cooking/pureeing/cooling, but worth the effort.<span style=""> </span>It was the perfect dish for a warm summer evening.</p> <p class="MsoNormal">K: Thumbs up.</p> <p class="MsoNormal">R:<span style=""> </span>Thumbs up.</p> <p class="MsoNormal">N: Thumbs up – good cold and fresh dish for summer.</p> <p class="MsoNormal">H: Thumbs up.</p> <p style="font-weight: bold;" class="MsoNormal">Spice-Rubbed Catfish</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5W5nC89NckF4G3OD4FZpcd9wRtcpPmYD2zdbom2PWW09Mhovnq7Eg9gVKKI1MpA3spA8kBSBXhK7nCuTtXIi5dihQWe8jaNUkjrZrEqkz27NuMYx_QCs5YvjUypQwCZJk_6kemh10PUY/s1600/IMG_2089.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5W5nC89NckF4G3OD4FZpcd9wRtcpPmYD2zdbom2PWW09Mhovnq7Eg9gVKKI1MpA3spA8kBSBXhK7nCuTtXIi5dihQWe8jaNUkjrZrEqkz27NuMYx_QCs5YvjUypQwCZJk_6kemh10PUY/s320/IMG_2089.JPG" alt="" id="BLOGGER_PHOTO_ID_5496188199993269138" border="0" /></a></p> <p class="MsoNormal">Nicole – The catfish was easy enough to make, although the amount of seasoning that the recipe called for was a bit overpowering overall.<span style=""> </span>It was a bit spicy for our tastes, and we did not even put in the entire required 2 teaspoons of cayenne pepper.</p> <p class="MsoNormal">K: Thumbs sideways, there was nothing wrong with it per say, I just think there are better recipes out there for this fish.</p> <p class="MsoNormal">R:<span style=""> </span>Thumbs up.</p> <p class="MsoNormal">N: Thumbs sideways – after having catfish for lunch the day before I may have OD’d a bit on this fish.</p> <p class="MsoNormal">H: Thumbs sideways.</p> <p class="MsoNormal">Polenta Triangles</p> <p class="MsoNormal">Nicole – I mistakenly chose yet another polenta recipe after we had cooked it in the last dinner night rotation, so I think that the repetition did not help this dish.<span style=""> </span>The taste was fine, but the fact that we did not refrigerate the polenta overnight made for some pretty interesting frying pan action – take it from us, browning soft polenta does not really work.</p> <p class="MsoNormal">K: Thumbs sideway.</p> <p class="MsoNormal">R: Thumbs sideways - polenta is very hit or miss for me.</p> <p class="MsoNormal">N: Thumbs sideways – the taste was great, but it didn’t look very pretty (we served it soft).</p> <p class="MsoNormal">H: Thumbs down – I was expecting a little more crust around the polenta but this still had the mushy consistency that I don’t particularly enjoy.</p> <p class="MsoNormal" style="font-weight: bold;">Grilled Pineapple and Avocado Salad with Walnut Oil Vinaigrette</p><p class="MsoNormal" style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhtUwEh6PK2ELYxuEk6nKb0BZwA7KTwmYxvb87x2vn_IFlylfA8dwH6dcGz7P53xtBwCAwL1IzbhIfJa6-XEqc1_KzwaIYp0AmmyzVHe3VwaQFjnmpDiSvEwttdspTq6X5P5DIPf91zsM/s1600/IMG_2086.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhtUwEh6PK2ELYxuEk6nKb0BZwA7KTwmYxvb87x2vn_IFlylfA8dwH6dcGz7P53xtBwCAwL1IzbhIfJa6-XEqc1_KzwaIYp0AmmyzVHe3VwaQFjnmpDiSvEwttdspTq6X5P5DIPf91zsM/s320/IMG_2086.JPG" alt="" id="BLOGGER_PHOTO_ID_5496188805360950978" border="0" /></a></p> <p class="MsoNormal">Rissa - Salads can be boring after a while, so finding one like this is always nice!<span style=""> </span>Avocado is super delicious in any salad and the vinaigrette was simple to make but a great compliment to the recipe.<span style=""> </span>I don’t remember if we used watercress..being that I’m not a big fan of watercress I would think we used something else considering how much I loved it!<span style=""> </span>Make again for sure.</p> <p class="MsoNormal">K: Thumbs up!<span style=""> </span>This was amazing.</p> <p class="MsoNormal">R: Thumbs up!</p> <p class="MsoNormal">N: Thumbs way up!<span style=""> </span>This was a delicious salad, and I found myself eating the pineapple and avocado in the bottom of the bowl.<span style=""> </span>I have made this a couple times since the dinner night with repeated success.</p> <p class="MsoNormal">H: Thumbs up!</p> <p class="MsoNormal" style="font-weight: bold;">Jake and Earl’s Six-Layer Bars with Chocolate, Pecans, and Coconut</p><p class="MsoNormal"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4d1yWaRe2qr0RZEA-anQrwNx-RYIry3lev5mVHc2RFKFySdom_RTPgkMaV_gOJXr2NcpX5tYBAt_zmajg6iESgmpOzs4TFEPEurnGmEMhVP6Sf6UKcUDVHpHT5w-3s1-sTYlmG0A1Au4/s1600/IMG_2091.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4d1yWaRe2qr0RZEA-anQrwNx-RYIry3lev5mVHc2RFKFySdom_RTPgkMaV_gOJXr2NcpX5tYBAt_zmajg6iESgmpOzs4TFEPEurnGmEMhVP6Sf6UKcUDVHpHT5w-3s1-sTYlmG0A1Au4/s320/IMG_2091.JPG" alt="" id="BLOGGER_PHOTO_ID_5496189080887032610" border="0" /></a></p> <p class="MsoNormal">I make 7-layer bars almost every Christmas so they are definitely a favorite of mine. The only difference between the ones I usually make and this recipe was the missing butterscotch chips. Although, these bars still turned out great, I did miss the rich taste of butterscotch. Overall, a good and simple recipe.</p> <p class="MsoNormal">K: Thumbs sideways, just not really my cup of tea.</p> <p class="MsoNormal">R: Thumbs up. I actually don’t care for butterscotch too much, so this was perfect for me.</p> <p class="MsoNormal">N: Thumbs up – gooey and yummy.</p> <p class="MsoNormal">H: Thumbs up </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Notes from the cookbook:</p> <p class="MsoNormal">-make the chilled corn soup the day before</p> <p class="MsoNormal">-assemble or make the six-layer bars the day before; if just assembling, bake 4 hours before</p> <p class="MsoNormal">-grill the pineapple the day before</p> <p class="MsoNormal">-rub the spices on the catfish the night before</p> <p class="MsoNormal">-make but do not cook the polenta the day before</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><b>RECIPES</b></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><b>Chilled Corn Soup with Tomatoes, Red Peppers, and Cilantro</b></p> <p class="MsoNormal">1 T. olive oil</p> <p class="MsoNormal">1 small Spanish onion, chopped</p> <p class="MsoNormal">1-2 garlic cloves, minced</p> <p class="MsoNormal">8 large ears of corn, kernels scraped off (about 5-6 cups)</p> <p class="MsoNormal">1 beefsteak tomato, diced</p> <p class="MsoNormal">½ t. black pepper</p> <p class="MsoNormal">6-7 cups chicken broth</p> <p class="MsoNormal">½ red bell pepper, diced, for garnish</p> <p class="MsoNormal">2-3 T. chopped fresh cilantro leaves, for garnish</p> <p class="MsoNormal">Place a large stockpot over medium heat and when it is hot, add the oil.<span style=""> </span>Add the onion and garlic and cook until they are golden, about 3 to 4 minutes.<span style=""> </span>Add the corn, tomato, and black pepper and cook for 5 minutes, stirring occasionally.</p> <p class="MsoNormal">Raise the heat to high, add the broth and bring to a boil.<span style=""> </span>Lower the heat to medium and cook for 5 minutes.</p> <p class="MsoNormal">Transfer half the solids to a blender and puree. Transfer all the soup (pureed and chunky) to a bowl, cover and refrigerate at least 2 hours and up to overnight.<span style=""> </span>Garnish with the red bell pepper and cilantro.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><b>Spice-Rubbed Catfish</b></p> <p class="MsoNormal">1 T. dried Greek oregano</p> <p class="MsoNormal">2 t. cayenne pepper</p> <p class="MsoNormal">1 heaping T. garlic powder</p> <p class="MsoNormal">2 t. dried thyme</p> <p class="MsoNormal">2 t. Hungarian paprika</p> <p class="MsoNormal">1 ½ t. kosher salt</p> <p class="MsoNormal">1 t. black pepper</p> <p class="MsoNormal">six 6-8 oz. catfish fillets, about 2 ½ - 3 pounds</p> <p class="MsoNormal">1 T. olive oil</p> <p class="MsoNormal">1 ½ lemons or limes, cut into six slices, for garnish</p> <p class="MsoNormal">To make the spice rub: Place the oregano, cayenne pepper, garlic powder, thyme, paprika, salt and pepper in a small mixing bowl and combine well.</p> <p class="MsoNormal">Place the catfish on a large plate and rub both sides with the spice mixture. Cover and refrigerate at least 1 hour and up to overnight.</p> <p class="MsoNormal">Prepare the grill or place a large skillet over high heat.<span style=""> </span>If you are grilling, lightly rub each side with the olive oil and place the fish, skin side down, on the grill and cook for about 4 to 5 minutes on each side.<span style=""> </span>If you are panfrying, place a large skillet over high heat and when it is hot, add the oil.<span style=""> </span>Add the fish, skin side down, one at a time, allowing the pan to reheat for about 30 seconds between additions.<span style=""> </span>Cook until deeply browned and cooked throughout, about 4 to 5 minutes on each side.<span style=""> </span>Transfer to a large platter and serve immediately.<span style=""> </span>Garnish with the lemon.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><b>Polenta Triangles</b></p> <p class="MsoNormal">6 cups water</p> <p class="MsoNormal">½ - 1 t. kosher salt</p> <p class="MsoNormal">1 ¾ - 2 cups stone-ground cornmeal</p> <p class="MsoNormal">½ cup heavy cream</p> <p class="MsoNormal">1 T. unsalted butter</p> <p class="MsoNormal">1 bunch scallion greens, chopped (optional)</p> <p class="MsoNormal">1 T. olive oil</p> <p class="MsoNormal">Lightly butter a 9-inch round baking pan.</p> <p class="MsoNormal">Place the water and salt in a medium-size saucepan and bring to a boil over high heat.<span style=""> </span>Gradually pour in the cornmeal, whisking all the while.</p> <p class="MsoNormal">When the mixture begins to bubble, reduce the heat to medium-low and book until the cornmeal begins to thicken, about 10 to 15 minutes.</p> <p class="MsoNormal">Slowly whisk in the cream, butter, and if desired, the scallions.<span style=""> </span>Continue the cooking until the polenta just begins to pull away from the sides of the pan. </p> <p class="MsoNormal">Pour the polenta into the prepared pan, cover and refrigerate up to overnight.<span style=""> </span>Just before serving, cut into 6 triangles.<span style=""> </span>Place a large skillet over medium-high heat and when it is hot, add the oil.<span style=""> </span>Place the triangles on the skillet and cook until browned, about 3 minutes on each side.<span style=""> </span>Serve immediately.</p> <p class="MsoNormal">If you want to serve the polenta soft, skip the last step and serve immediately.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><b>Grilled Pineapple and Avocado Salad with Walnut Oil Vinaigrette</b></p> <p class="MsoNormal">2 t. olive oil</p> <p class="MsoNormal">2 t. walnut oil</p> <p class="MsoNormal">1 T plus 1 t. red wine vinegar or lemon or orange juice</p> <p class="MsoNormal">1 t. kosher salt</p> <p class="MsoNormal">¼ - ½ t. black pepper</p> <p class="MsoNormal">1 pineapple, cut into 12 slices</p> <p class="MsoNormal">2 bunches watercress, well washed and torn</p> <p class="MsoNormal">3 avocadoes, halved and cut into large dice</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">To make the vinaigrette: Place the oils, vinegar, salt and pepper in a small mixing bowl and mix well.</p> <p class="MsoNormal">Prepare the grill or preheat the broiler.</p> <p class="MsoNormal">Place the pineapple slices 4 inches from the heat source and cook until golden, about 3 to 5 minutes on each side.<span style=""> </span>Cut each slice into 8 triangles.</p> <p class="MsoNormal">Divide the watercress between 6 salad plates and top with equal amounts of avocado and pineapple.<span style=""> </span>Drizzle lightly with the vinaigrette.<span style=""> </span>Serve at room temperature.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><b>Jake and Earl’s Six-Layer Bars with Chocolate, Pecans and Coconut</b></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">¼ cup unsalted butter, melted</p> <p class="MsoNormal">12 whole graham crackers (do not use low-fat), crumbled into a powder</p> <p class="MsoNormal">¾ cup shredded coconut (sweetened or unsweetened is fine)</p> <p class="MsoNormal">1 cup semisweet chocolate chips</p> <p class="MsoNormal">¾ cup sweetened condensed milk</p> <p class="MsoNormal">1 cup toasted pecans, chopped</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Preheat the oven to 350 degrees.</p> <p class="MsoNormal">Place the butter and graham cracker crumbs in an 8-inch square pan and combine until they are well incorporated.<span style=""> </span>Press down in an even layer.</p> <p class="MsoNormal">Sprinkle ½ cup coconut on the graham cracker crust.</p> <p class="MsoNormal">Sprinkle the chocolate chips over the coconut.</p> <p class="MsoNormal">Drizzle the condensed milk over the chocolate chips.</p> <p class="MsoNormal">Sprinkle the pecans over the condensed milk.</p> <p class="MsoNormal">Sprinkle the remaining ¼ cup coconut over the pecans and lightly press down.<span style=""> </span>Transfer to the oven and bake for 30 minutes.<span style=""> </span>Set aside to cool.<span style=""> </span>Cut into 9 squares.</p> <p class="MsoNormal">Transfer to a platter and serve immediately or cover and store at room temperature overnight.</p>Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com0tag:blogger.com,1999:blog-9111942420204869671.post-25316471456154813862009-10-06T15:46:00.000-07:002009-10-06T15:54:47.941-07:00Rissa's "Beachside" BBQIn the summer, I try to use my bbq as much as possible. Who says a 3x5 foot "backyard" (aka enclosed patio) can stop me from cooking out?! So when it comes to my dinner night in this season, it's usually incorporated. I wanted to do something summer-y in general so a gorgeous pink torpoedo with grilled apps was the right start. A Los Angeles summer fav for me is Duke's Restaurant in Malibu. This dinner night basically tried to mimick that beach feel with fish tacos, Spanish rice, etc. I'm just catching on to how seasonal corn on the cob is..I used to always shortcut corn by getting it out of the can, but now I know there's no substitute! So I had to incorporate this realization into my veggie dish. A good choice at that. Lots of colors and zest in this meal, which set the tone I was looking for!<br /><br /><a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/drink-cocktail-recipes/Pink-Torpedoes">Pink Torpoedoes </a><br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5389622706862547522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2laBdLlAjW_CbSzV1Ln2e80ZfVRGbppgPuTD__gcJ9RtheSuHoyDqKAKoNNyeFjTWG86yEgUkU9JbEDJZzJF9cutRiQPXSHvZFNMsg3e4_GAl9Plcd0wzzPG7TM41rh9tdqYxoUV8oQ0/s200/IMG_1939.JPG" border="0" /><br />Kristin- These were fairly easy to make and incorpated two of my favorite things every- vodka and strawberries! Because of this, I think my expectations were really high and the drink fell slightly short. A decent summer time drink by all means, it just seemed like it was missing something. Maybe more sweetness would do the trick?<br /><br />H: Thumbs up.<br />K: Thumbs sideways.<br />N: Thumbs sideways.<br />R: Thumbs up - I thought it was great.<br /><br /><a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-index/dinner-recipes/Grilled-Drumsticks-with-Citrus-Herb-Dipping-Sauce">Grilled Drumsticks with Herb Dipping Sauce</a><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5389622951078487954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1be2l_GdSkmq2fLx_g_nIPfwDub1hWoom-6FgfmxwBjwOZeNhuVIPwrqk4kLgRvIqB0YvY8C6cxnO8_h5bNhHD6Hvw2Qxzmv6bxV1TGhV2KXnnbJxkoLpCMwVf_g2DwooTeidPnhOang/s200/IMG_1941.JPG" border="0" /><br />Nicole - These were super easy and delicious too! I am still a complete beginner on the grill, and this recipe was a good one for me to get some practice in.<br /><br />H: Thumbs up.<br />K: Thumbs up- the sauce was a great compliment to the smokeyness of the chicken.<br />N: Thumbs up.<br />R: Thumbs sideways - anytime I eat this kind of app, I can’t help but expect buffalo sauce somewhere!<br /><br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1599614">Margarita Fish Tacos with Chipotle-Lime Mayo and Arugula</a><br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5389623610504342050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicL_aWo7ItiZ8dtkZ3UExYWBhANMxaKT_rw8_V5hwhZ_dB7AxbsAIVwGpUlU_JYwxYEUC7rR3Db7efKJzlCtJbZ6SVd5s1nykjTtB_Wg7i2k1NilydTV8b5AQ_5et4z_t8oHZ_B6cMMZM/s200/IMG_1946.JPG" border="0" /><br />These were easy enough to put together but the chipotle flavor overwhelmed all the other flavors in the tacos. If I were to make these again, I’d cut back on the chipotle.<br /><br />H: Thumbs down – there are better fish taco recipes out there.<br />K: Thumbs down- little flavor to the fish and the sauce was too spicy for even me!<br />N: Thumbs sideways – a bit spicy for me too.<br />R: Thumbs down. Not the one..<br /><br />Spanish Rice<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5389623402301720226" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2yIqZhnIfqgCOd6fWTkrhvJiBaco2JGSAtXHiSpbRJihBQrZpFcHP-McYpRAQgnlVbT4wFXf7IYb-ReZ42C_suuqR055ZOgexH7sm1opa4WZrgmJzVMUa5WxlCOSyka1INUVKbIfR5mA/s200/IMG_1944.JPG" border="0" /><br />Kristin- I was excited to tackle this recipe since I had never made spanish rice before. I believe I accidently added too many diced tomatoes, but I didn’t mind since I love tomatoes! Overall, solid rice recipe that wasn’t too bland (some of them can be!)<br /><br />H: Thumbs up.<br />K: Thumbs up<br />N: Thumbs up.<br />R: Thumbs sideways.<br /><br /><br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1206170">Zesty 3 Bean and Roasted Corn Salad</a><br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5389623198876645330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoYRoFUYI1ZBzguxrmu8xluKJgyrdPAYKMVyAGaM4UQ0DNAmdVZwyJPsvkOYkqhYcVk1xtf9f66F9zB_UZ0LKM1bsW1TeBjw1lizW_Lct8_JllnfDFanbYlJA450DI_Ps2iBoIk9EzjYo/s200/IMG_1943.JPG" border="0" /><br />Rissa - This recipe was one of the hits of the night. Full of flavor and spices. This is where I also learned about fresh vs. can corn. Major difference! I snuck in a smidge more avocado of course, but you just can’t waste any. And as for browning the corn and green beans in a pan, that was a good tip. Very easy and super tasty dish.<br /><br />H: <a name="OLE_LINK1">Thumbs up.</a><br />K: Thumbs up!<br />N: Thumbs up.<br />R: Thumbs up.<br /><br /><br /><a href="http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipes/on-hand-ingredients-recipes/Caramel-Banana-Cupcakes">Caramel Banana Cupcakes</a><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5389623879158580818" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6YJveO1wjc6ULOBuaq3QnhhZNGVfKC8fydVHNgSb42BlWRhw1KWQRTWACTQY_nMnzWxWSzntBqnkumNQ1qAvEig8B6IYAqKUtxRWhmcOKLmE3DhrTg328tprr3c2YgxVqoLfOsTLI1c/s200/IMG_1948.JPG" border="0" /><br />Even though these required a lot of manual labor in unwrapping all the caramels, it was well worth the effort! I love the flavor combination of banana and caramel and you could really taste both in these cupcakes. The only thing I didn’t like about this and would definitely change next time was the frosting. It tasted like straight up butter. I would do a sweeter, less buttery frosting or even a cream cheese frosting next time.<br /><br />H: Thumbs sideways.<br />K: Thumbs up- such a fun surprise inside! Though best when served immediately.<br />N: Thumbs up – yum!<br />R: Thumbs down.Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com1tag:blogger.com,1999:blog-9111942420204869671.post-88273855491780261152009-09-04T09:18:00.000-07:002009-09-04T09:46:39.471-07:00Heather's Summer Seasonal NightMy inspiration for this dinner night was the fresh ingredients I see all the time at the Santa Monica Farmer’s Market. I wanted to do a simple menu based on summer ingredients since many of them are only in season for a few months.<br /><br />Grilled Shrimp with Corn, Tomato and Basil (Courtesy of Glamour Magazine)<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJoA7dc3rN7VF3sUN5SFF9xAPwvuKotnuzt6mcQBwYGUXNCsTYsdDLUUWnmrO2hcwPW3olZVdeN6ukYYNf3_a1fDB_HqrdjCigsR5xb7GVYb4uuheLbSFSgxQs-BuKFrO0yR742iqpERg/s1600-h/shrimp.jpg"><img id="BLOGGER_PHOTO_ID_5377650747467896674" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJoA7dc3rN7VF3sUN5SFF9xAPwvuKotnuzt6mcQBwYGUXNCsTYsdDLUUWnmrO2hcwPW3olZVdeN6ukYYNf3_a1fDB_HqrdjCigsR5xb7GVYb4uuheLbSFSgxQs-BuKFrO0yR742iqpERg/s200/shrimp.jpg" border="0" /></a>Place 16 large cleaned, deveined shrimp (tails on!) in a bowl with 3 tbsp. olive oil and 1 clove minced garlic; marinate 30 minutes. Meanwhile, boil 3 ears husked corn in a pot for 3 to 5 minutes. Cut kernels from cobs. Mix with 2 cups chopped tomatoes, 2 tbsp. olive oil, 8 slivered basil leaves, salt and pepper. Remove shrimp from marinade; season with salt and pepper. Grill shrimp until cooked through, and place over salad. Serves 4.<br /><br />K: Thumbs up. It was so light and refreshing.<br />N: Thumbs up! Who knew such a great recipe would come from Glamour.<br />R: Thumbs up. I’m giving magazine recipes a chance now.<br />H: Thumbs up – Absolutely delicious!<br /><br />Peach-Strawberry Margarita (Courtesy of Margaritas, Mojitos & More by Jessica Strand)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pkzVM9F6cIhdBgzkeBCCWpKm193rz2onPvyeoM45LhtacDrrwzWPN43SUW5JWLIaCI_H9AEedtGNHtoXDg9Y2vylKE8NbsjFSwjjA_KJZiYMQmg5TM7-cwFP3iBqAmzaeh0tvAjOBWc/s1600-h/strawberry+marg.jpg"><img id="BLOGGER_PHOTO_ID_5377650945284214882" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 132px; CURSOR: hand; HEIGHT: 200px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1pkzVM9F6cIhdBgzkeBCCWpKm193rz2onPvyeoM45LhtacDrrwzWPN43SUW5JWLIaCI_H9AEedtGNHtoXDg9Y2vylKE8NbsjFSwjjA_KJZiYMQmg5TM7-cwFP3iBqAmzaeh0tvAjOBWc/s200/strawberry+marg.jpg" border="0" /></a><br />1 lime wedge<br />1 tablespoon kosher salt<br />1 cup crushed ice<br />¼ cup peeled, cubed peach, plus 1 slice for garnish<br />2 teaspoons Simple Syrup<br />¼ cup hulled, quartered strawberries, plus 2 whole for garnish<br />1 ounce freshly squeezed lime juice<br />1 ounce gold tequila<br />1 ounce peach schnapps<br /><br />Moisten the outer rim of a chilled margarita glass with the lime wedge. Spread the salt on a shallow plate and dip the glass in the salt, covering it with a light band. Set the glass aside.<br />In a blender, combine the ice, peach cubes, simple syrup, quartered strawberries, lime juice, tequila, and schnapps. Blend at high speed until smooth. Pour into prepared glass. Spear a strawberry, then the peach slice, then a strawberry. Garnish with the fruit spear.<br /><br />Heather – These were so fresh and summery. I felt like I was on vacation drinking them. They were easy to make as well.<br /><br />K: Thumbs up.<br />N: Thumbs up – loved the summer fruits.<br />R: Thumbs up.<br />H: Thumbs up<br /><br /><br /><a href="http://www.foodnetwork.com/recipes/bobby-flay/fresh-mozzarella-and-stacked-heirloom-tomato-salad-with-green-chile-cilantro-oil-and-chipotle-vinegar-recipe/index.html">Fresh Mozzarella and Stacked Heirloom Tomato Salad with Green Chile-Cilantro Oil and Chipotle Vinegar (Courtesy of food network)</a><br /><br />Heather – So we’ve done the tomato, mozzarella and basil combo a few times now but never with heirloom tomatoes and since they are only in season during the summer months, I thought it would be a perfect addition to the menu. These were very easy to put together and looked really professional and tasted great! I couldn’t really taste the chipotle too much in the vinegar.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wlJJ9MbPtk2jvaMwDwnYyzHtujus70-vsdALejI_f_GZ2tB1Z_ZqYm7-yjgpI2yMUSXNWtzzplbbImvaCNiJIT_jy04B6hk-FTdT81ASh4hOS3ZqZfTuGyBRBumZ7mI-Of66SGJK_JM/s1600-h/tomato+salad.jpg"><img id="BLOGGER_PHOTO_ID_5377651402922255874" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4wlJJ9MbPtk2jvaMwDwnYyzHtujus70-vsdALejI_f_GZ2tB1Z_ZqYm7-yjgpI2yMUSXNWtzzplbbImvaCNiJIT_jy04B6hk-FTdT81ASh4hOS3ZqZfTuGyBRBumZ7mI-Of66SGJK_JM/s200/tomato+salad.jpg" border="0" /></a><br />K: Thumbs up the sauces were an interesting combo.<br />N: Thumbs up.<br />R: Thumbs up.<br />H: Thumbs up<br /><br />Couscous with summer vegetables and herbs (Courtesy of Seasonal Food by Susannah Blake)<br /><br />Serves 4.<br />2 yellow bell peppers, cut into large chunks<br />2 red bell peppers, cut into large chunks <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilblviMqaOadlGlSkpKETqV_VHUaYWICsrtkWfbcIbujCKmDfq1nu7WvBHu-oogRnnCysvS64B2Pe0wHmbDS43Gx5DPwm0o0TEaoD-l2qTThk5jp42xgpFKr7o-jLMZJOocQKOohMPtSE/s1600-h/couscous2.jpg"><img id="BLOGGER_PHOTO_ID_5377652003589340130" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilblviMqaOadlGlSkpKETqV_VHUaYWICsrtkWfbcIbujCKmDfq1nu7WvBHu-oogRnnCysvS64B2Pe0wHmbDS43Gx5DPwm0o0TEaoD-l2qTThk5jp42xgpFKr7o-jLMZJOocQKOohMPtSE/s200/couscous2.jpg" border="0" /></a><br />9 oz cherry tomatoes<br />2 zucchinis, thickly sliced<br />5 tbsp. olive oil<br />Salt and freshly ground black pepper<br />1 tbsp. white wine vinegar<br />1 tsp. Dijon mustard<br />Pinch of sugar<br />1 cup couscous<br />1 cup boiling water<br />4 oz feta cheese, crumbled (about 1 cup)<br />1 tbsp. chopped fresh mint leaves<br />Large handful of fresh parsley, chopped<br />Large handful of fresh basil, torn<br /><br />Heat the oven to 400 degrees. Put bell peppers, tomatoes, and zucchinis in a large baking dish, drizzle 2 tablespoons of the oil over them, season well with salt and pepper, and toss to coat. Roast in the oven for 30 minutes, tossing once or twice, until tender and slightly charred.<br />Meanwhile, prepare the dressing. Whisk together the vinegar, mustard, sugar, and 2 ½ tablespoons of the oil, and season to taste with salt and pepper, then set aside.<br /><br /><div><div><div><div><div><div><div><div>Put the couscous in a large bowl, blend in the remaining oil and a pinch of salt using a fork, then pour in the boiling water. Let it stand for 5 minutes, then fluff up with a fork. Add the roasted vegetables and any juices from the dish to the couscous along with the feta, and sprinkle with the mint, parsley and basil. Pour in the dressing, then toss to combine well and serve either warm or room temperature.<br /><br />K: Thumbs sideways. I would leave out the mint next time.<br />N: Thumbs up! Loved the combo of couscous and veggies, and have made this a couple times since.<br />R: Thumbs up minus the mint. I usually don’t care for couscous, but this was really good.<br />H: Thumbs up – minus the mint and parsley.<br /><br /><a href="http://www.foodandwine.com/recipes/grilled-skirt-steak-and-peaches">Grilled Skirt Steak and Peaches (Courtesy of Food & Wine Magazine)<br /></a><img id="BLOGGER_PHOTO_ID_5377653072637564082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 160px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSK-jhGUgGKM7034FJywnCjK8FS_i8DpG1KpnI78FC0eqqiKnURd6g8G593l76NzDEDy7t_SagQ17P1nNuylQYf0Ghu-eNkDLeC4mOt6u7WhAcSsLkpR1cgZXCXPFul_9t3YVlGZ7gjCs/s200/fw200607_steakpeaches.jpg" border="0" /><br />Rissa - I typically don’t like fruit in general unless it’s in a dessert with some sort of cake, SO I had to gear up for this dinner night! When I heard about steak with peaches, that was pretty odd to me. Heather is privileged to work right next to an amazing farmers market so the peaches looked perfect for this recipe (even to me). The sauce was really good and you don’t even need to marinade overnight which is nice (I would probably not scrape it off the steak before grilling). Because it was pretty zesty and with a little spice from the jalapeno, I think it actually paired well with the peaches! My only thing is that we used a grill pan for this recipe which I would not recommend. There is no substitute and the peaches and steak did not “char” as much as I would prefer if done on a regular grill.<br /><br />K: Thumbs up- I thought the sauce was so yummy. However, I agree with the other girls, I would use a different cut of meat…perhaps filet.<br />N: Thumbs sideways – I liked the meat and peaches combo, although the meat was a bit tough for me too. I tried it again with chicken for better results, and a different cut of beef would probably work better.<br />R: Thumbs up..would try flank steak next time!<br />H: Thumbs down – The meat was way too tough for my preference.<br /><br /><a href="http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/dessert-recipes/Old-Fashioned-Strawberry-Ice-Cream">Old-Fashioned Strawberry Ice Cream (Courtesy of Rachael Ray Magazine)</a><br /><br />Nicole – This is a delicious and an easy ice cream recipe, and a good way to use up a lot of strawberries. The recipe says to mash the strawberries with a fork, but I found it much easier using a potato masher.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27LdnJ37OHW9hXjDoaQOrtbD7y5ayPnMqLlnKIIxh9bqZq90HaRfjSS_xTVZAk_Elfbhmv2sO8X8Lp2R6ln5xckE2lg2nFkoM4U9AmIjhaP9nyw6t_xX6sQVZQP4tXD-wmrov1EsZzpI/s1600-h/strawberry+ice+cream.jpg"><img id="BLOGGER_PHOTO_ID_5377653342467534258" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27LdnJ37OHW9hXjDoaQOrtbD7y5ayPnMqLlnKIIxh9bqZq90HaRfjSS_xTVZAk_Elfbhmv2sO8X8Lp2R6ln5xckE2lg2nFkoM4U9AmIjhaP9nyw6t_xX6sQVZQP4tXD-wmrov1EsZzpI/s200/strawberry+ice+cream.jpg" border="0" /></a><br />K: Thumbs up.<br />N: Thumbs up.<br />R: Thumbs up.<br />H: Thumbs up<br /><br /><a href="http://allrecipes.com/Recipe/Blueberry-Pie/Detail.aspx">Blueberry Pie (Courtesy of AllRecipes.com)</a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPT6KYHt9JmD6m_RXkGfbumQIoji0L6-MNOYgdwysinysPdWslo7AH_7pSiqm0R64e9j1Ehu0M_esYDFWNOMpO9DMeVyNnlWcaXAK3TSUe5P6H2LK53MImjQ1DXKH5MlChQoBl4UCVlD4/s1600-h/blueberry.jpg"><img id="BLOGGER_PHOTO_ID_5377653697045038338" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 133px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPT6KYHt9JmD6m_RXkGfbumQIoji0L6-MNOYgdwysinysPdWslo7AH_7pSiqm0R64e9j1Ehu0M_esYDFWNOMpO9DMeVyNnlWcaXAK3TSUe5P6H2LK53MImjQ1DXKH5MlChQoBl4UCVlD4/s200/blueberry.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><div><br /> </div><div>Nicole – This pie was extremely easy to make – just mix everything together, and pour it into the crust.<br /><br />K: Thumbs down (Disclaimer- I would say that to almost any fruit pie)<br />N: Thumbs up.<br />R: Thumbs up. I liked it and it was so easy!<br />H: Thumbs sideways – This was a little soggy. I’m sure I could find a better recipe for blueberry pie. </div></div></div></div></div></div></div></div>Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com1tag:blogger.com,1999:blog-9111942420204869671.post-44870913167513918312009-08-16T22:31:00.000-07:002009-08-16T23:09:02.923-07:00Kristin's Spicy Rebound NightAfter the disaster I had at my apt in December’s dinner night, I decided I needed to redeem myself before people began to think I <span class="blsp-spelling-error" id="SPELLING_ERROR_0">wasn</span>’t a foodie anymore! With <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Cinco</span> De Mayo on the way, I opted for a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Mexican</span>-southwest fusion style menu. We had our work cut out for us with the amount of recipes we had to make and sangria that needed to be drank! Only a few of us even made it to the dessert round late night since we were so full from appetizers and entree. At the end of the night, I could confidently say I’m still a foodie- a foxy one at that.<br /><br /><a href="http://www.recipezaar.com/recipe/print?id=28459">Sangria-</a> Recipezaar.com, <em>Reviewed by Kristin</em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pA4fqY5F1aYttaurwUUGn5c__TquHg76D2F8HkzYPbls98NPpKGISVO6j3KklFMepij1uFsQwC0jyqAGW-LPSbztxvqg9XoxOa4p-LPosQknnDsg_CvPO4gLIMdFgn1qLzl6c26_X_I/s1600-h/DSC00307.JPG"><img id="BLOGGER_PHOTO_ID_5370805972736144834" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 155px; CURSOR: hand; HEIGHT: 164px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pA4fqY5F1aYttaurwUUGn5c__TquHg76D2F8HkzYPbls98NPpKGISVO6j3KklFMepij1uFsQwC0jyqAGW-LPSbztxvqg9XoxOa4p-LPosQknnDsg_CvPO4gLIMdFgn1qLzl6c26_X_I/s320/DSC00307.JPG" border="0" /></a>This is now my go to recipe. I loved the fact the recipe called for vodka instead of brandy since I typically keep vodka on hand. I was nervous about how it would taste, but it’s actually better than other recipes I’<span class="blsp-spelling-error" id="SPELLING_ERROR_3">ve</span> made. I highly suggest it since it's yummy and easy!<br />H- Thumbs up. Delicious! <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Couldn</span>’t stop drinking it.<br />K- Thumbs up.<br />N- Thumbs up.<br />R- Thumbs up.<br /><br /><a href="http://www.foodnetwork.com/recipes/roasted-poblano-guacamole-with-garlic-and-parsley-recipe/index.html">Roasted <span class="blsp-spelling-error" id="SPELLING_ERROR_5">poblano</span> guacamole with garlic and parsley: </a>Food Network<br /><br /><img id="BLOGGER_PHOTO_ID_5370806704456340578" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 249px; CURSOR: hand; HEIGHT: 183px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-XIl7MOi8NYx6_CGV4GcLTYL7xPcUoNxsjEuu2O3ZfNLbiO7Lhgkk_m20YTIQwGpgsywI5tGUydc0TUvqYQOu5J82PCCjU23nVAEycCqzL1LTVc8nhFBXoEk-lYpKhzPxiIyyD51J-NI/s320/DSC00301.JPG" border="0" /><em>Reviewed by Rissa:</em> This guacamole was enticing by the roasted peppers, tomatoes, and garlic in the recipe. The peppers and garlic are then blended in the food processor and added to the chopped tomatoes. Then this mixture is added to your more typical guacamole recipe. I thought the roasted ingredients would make the recipe WAY more flavorful, but I still felt it lacked the punch. And using cilantro is a must, but that’s an easy swap. It was decent, but needed something more for me. (judging from the opinion below, maybe I <span class="blsp-spelling-error" id="SPELLING_ERROR_7">shouldn</span>’t be the one to review this!)<br />H – Thumbs up – I just would not use the parsley next time – cilantro instead!<br />K- Thumbs up but mainly because I haven’t ate a guacamole I <span class="blsp-spelling-error" id="SPELLING_ERROR_8">didn</span>’t like.<br />N – Thumbs up.<br />R - Thumbs sideways.<br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=523709">Sunset Low fat <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Jalapeno</span> Poppers: </a> <em>Reviewed by Heather</em><br />These were relatively simple to put together. Make sure you do wear gloves <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpNDR2M1nhPBHNQnIwmqNVYqMKvrP7aNhkEUDmAPsKGG6ovgDftq3u8J3ybXmkGYEkvRx3dBvcoiOeum7yFiQRj5r8QNFfahW8P-c7_2ubpBL8Sg6clZF1uBd8JGrVmgUdaCu4YR6QCU/s1600-h/DSC00304.JPG"><img id="BLOGGER_PHOTO_ID_5370807104485826162" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGpNDR2M1nhPBHNQnIwmqNVYqMKvrP7aNhkEUDmAPsKGG6ovgDftq3u8J3ybXmkGYEkvRx3dBvcoiOeum7yFiQRj5r8QNFfahW8P-c7_2ubpBL8Sg6clZF1uBd8JGrVmgUdaCu4YR6QCU/s320/DSC00304.JPG" border="0" /></a>when handling the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">chilies</span> so you don’t burn your eyes. Using the cornflake crumbs were tough because they <span class="blsp-spelling-error" id="SPELLING_ERROR_11">weren</span>’t finely crushed so there were some bigger chunks that <span class="blsp-spelling-error" id="SPELLING_ERROR_12">wouldn</span>’t stick to the jalapeno. Next time, I would crush them in the food processor so they are all the same consistency. These needed a little extra baking time as well.<br />H– Thumbs sideways. <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Ain</span>’t nothing like the real thing.<br />K- Thumbs up, next time I would skip the cornflakes<br />N – Thumbs sideways – a decent attempt at a popper, but the process was a bit flawed.<br />R - Thumbs sideways..not “the” popper recipe that I’m looking for, but still decent.<br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1867551">CL Cornmeal crust <span class="blsp-spelling-error" id="SPELLING_ERROR_14">tilapia</span> with <span class="blsp-spelling-error" id="SPELLING_ERROR_15">tomatillo</span> salsa: </a><em>Reviewed by Nicole</em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_YOJNV4qD6MpyfaBkNL6Q5xRaJUqW9FDaEZ9WVF336VIXO0-Itt4I_oO1s4UFCtKt37SPRMVZaXNKrdW9QKfsQVzXm6DIbHruAJipwfrCpFvs-gAVVU98NDm-W99g07wea8O5671eHA/s1600-h/DSC00309.JPG"><img id="BLOGGER_PHOTO_ID_5370807761041420994" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 252px; CURSOR: hand; HEIGHT: 205px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy_YOJNV4qD6MpyfaBkNL6Q5xRaJUqW9FDaEZ9WVF336VIXO0-Itt4I_oO1s4UFCtKt37SPRMVZaXNKrdW9QKfsQVzXm6DIbHruAJipwfrCpFvs-gAVVU98NDm-W99g07wea8O5671eHA/s320/DSC00309.JPG" border="0" /></a>I like <span class="blsp-spelling-error" id="SPELLING_ERROR_16">tilapia</span>, but have to admit that I had never made it at home before. This recipe was pretty simple – just coat the fish in the cornmeal mixture, <span class="blsp-spelling-error" id="SPELLING_ERROR_17">sauté</span> it in the pan, and you’re done. I agree with Kristin’s suggestion of using <span class="blsp-spelling-error" id="SPELLING_ERROR_18">pre</span>-made salsa <span class="blsp-spelling-error" id="SPELLING_ERROR_19">verde</span> if you want to save time – the salsa was good, but <span class="blsp-spelling-error" id="SPELLING_ERROR_20">Herdez</span> in a can or even the Trader Joe’s version in a bottle taste just as good.<br />H – Thumbs up.<br />K- Thumbs sideways. I would replace the salsa with <span class="blsp-spelling-error" id="SPELLING_ERROR_21">Herdez</span> salsa <span class="blsp-spelling-error" id="SPELLING_ERROR_22">verde</span> to save time.<br />N – Thumbs up – I even had <span class="blsp-spelling-error" id="SPELLING_ERROR_23">tilapia</span> for lunch that day, and it was good at dinner too.<br />R - Thumbs sideways..not sure I’m a cornmeal on fish gal.<br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1087087">Cheesy <span class="blsp-spelling-error" id="SPELLING_ERROR_24">polenta</span>- green tomato gratin: </a>Cooking Light, <em>Reviewed by Kristin</em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qPoN8_Smiyz-N78oSyNRfaX0F8HsglpV7ZQGiXzV28S-bgxk4QzRg_VGp-EoQoWqqrdFcb4VhAGBTj102xYCNnkG8ahaP_bZl-ZbMaswCAaHIocFoB3Zst24dYaxZ8o9g-1zLwcCklw/s1600-h/DSC00305.JPG"><img id="BLOGGER_PHOTO_ID_5370808302236229346" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 167px; CURSOR: hand; HEIGHT: 143px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0qPoN8_Smiyz-N78oSyNRfaX0F8HsglpV7ZQGiXzV28S-bgxk4QzRg_VGp-EoQoWqqrdFcb4VhAGBTj102xYCNnkG8ahaP_bZl-ZbMaswCAaHIocFoB3Zst24dYaxZ8o9g-1zLwcCklw/s320/DSC00305.JPG" border="0" /></a>This was a very unique twist on a side that can be some what bland. The <span class="blsp-spelling-error" id="SPELLING_ERROR_25">polenta</span> is loaded with <span class="blsp-spelling-error" id="SPELLING_ERROR_26">queso</span> fresco cheese and lots of yummy spices. We used <span class="blsp-spelling-error" id="SPELLING_ERROR_27">tomatillos</span> since at the time I thought green tomatoes were <span class="blsp-spelling-error" id="SPELLING_ERROR_28">tomatillos</span>- oops! Anyways, it still turned out <span class="blsp-spelling-error" id="SPELLING_ERROR_29">delish</span>.<br />H – Thumbs up – For once <span class="blsp-spelling-error" id="SPELLING_ERROR_30">polenta</span> tastes good!<br />K- Thumbs up.<br />N – Thumbs up.<br />R - Thumbs way up. So so good.<br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1197201">CL Cinnamon crepes with peaches and cream cheese: </a><em>Reviewed by <span class="blsp-spelling-error" id="SPELLING_ERROR_31">Rissa</span></em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUR0s21j33qb9NSXLg3bQbrMrB_mILIsxkkj-hM2Pl-qg68jXpf9IrebuFfXzIOBO01oKsF0jWnd-8pQO9X-zqJwQL53vkx_yEQvjY1HkA1QD0ceNe1-7fonea-OEbx-juznDHVrIprr4/s1600-h/DSC00312.JPG"><img id="BLOGGER_PHOTO_ID_5370809230667172402" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUR0s21j33qb9NSXLg3bQbrMrB_mILIsxkkj-hM2Pl-qg68jXpf9IrebuFfXzIOBO01oKsF0jWnd-8pQO9X-zqJwQL53vkx_yEQvjY1HkA1QD0ceNe1-7fonea-OEbx-juznDHVrIprr4/s200/DSC00312.JPG" border="0" /></a>I was the piglet who insisted on making these after we came back from the nearby bar. In fact, we ended up skipping the second bar with anticipation of dessert back at home. You know where our priorities are! Anyway, crepes are always easy and fun to make. The batter is just like pancake batter but so much thinner..no question of knowing when it’s done. The filling was easy to make as well. Unfortunately, our peaches were too ripe to use with the recipe, but we and the fellas still managed to polish them off! (oink oink)<br />H- N/A – I was too full to try these.<br />K- Thumbs up. I had several!<br />N – NA – I was too full, and I never turn down dessert!<br />R - Thumbs up. Good and easy.Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com1tag:blogger.com,1999:blog-9111942420204869671.post-48481000443085279572009-06-15T17:52:00.000-07:002009-08-18T22:07:21.238-07:00“Good Food, Good Life” Dinner NightNicole - A couple years ago at work every employee received a copy of the Nestle Cookbook, and I have to admit that it had been collecting dust on my bookshelf. I’m not sure why since I eat quite a few Nestle products, and it was time to crack the book open and give some recipes a try. I am sure that after the disastrous Juicy Juice Mango soup at last summer’s fruit dinner night the Foxy Ladies may have had some reservations, but how could we go wrong with “hundreds of triple-tested, easy recipes for breakfast, lunch, dinner, and dessert from the largest food company in the world!” (Disclosure: three of the four Foxy Foodies work for Nestle)<br /><br /><a href="http://www.meals.com/Recipes/Corn-Chowder.aspx?recipeid=27700">Corn Chowder</a><br /><br />Heather – This was an easy corn chowder recipe and turned out delicious. I wasn’t sure about how the evaporated milk would make it taste but you really couldn’t tell the difference and it was much healthier than a version made with half-and-half or cream. The fresh rosemary is a must!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMl_BtGSyOHZ3s0GfHnz6yU_kKUxHn3cRzO1CYr7iHAhLEboKBvWRp7xpAXkpvMjS8yW8B2PH6cdJvQx0Y0Gi2z-WQBteIhgo1u9h76Morb_wl-Ok-cDTk7XLFj7Kpu8hx5MyNUGDHUWA/s1600-h/DSC04218.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMl_BtGSyOHZ3s0GfHnz6yU_kKUxHn3cRzO1CYr7iHAhLEboKBvWRp7xpAXkpvMjS8yW8B2PH6cdJvQx0Y0Gi2z-WQBteIhgo1u9h76Morb_wl-Ok-cDTk7XLFj7Kpu8hx5MyNUGDHUWA/s200/DSC04218.JPG" alt="" id="BLOGGER_PHOTO_ID_5371535640845960482" border="0" /></a><br /><br />K: Thumbs up - really tasty!<br />N: Thumbs up<br />R: Thumbs up<br />H: Thumbs up.<br /><br /><a href="http://www.meals.com/Recipes/Baked-Pesto-Chicken.aspx?recipeid=31781">Baked Pesto Chicken<br /></a><br />Kristin - This recipe was simple and delicious. The key to it was smoothering the chicken with pesto. I topped it with tomatoes (generously!) and mozzarella cheese. A good quick week night meal.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gww7gFokICM9fvHPQ5rU0tuHlqJOiYOChLORKmrBkewaywdXGvAqU5tVfJ5C0bF1V0RmNsthzpNlwT3IjCCoHL0rsfkcal-kxJ_jhNSaNDXPgHexU886mObZLr1ucW1tYpMHejqdHSM/s1600-h/DSC04221.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6gww7gFokICM9fvHPQ5rU0tuHlqJOiYOChLORKmrBkewaywdXGvAqU5tVfJ5C0bF1V0RmNsthzpNlwT3IjCCoHL0rsfkcal-kxJ_jhNSaNDXPgHexU886mObZLr1ucW1tYpMHejqdHSM/s200/DSC04221.JPG" alt="" id="BLOGGER_PHOTO_ID_5371535882039629730" border="0" /></a><br /><br />K: Thumbs up<br />N: Thumbs up – easy and yummy!<br />R: Thumbs up - yes, great weeknight meal.<br />H: Thumbs up.<br /><br /><a href="http://www.meals.com/Recipes/Broccoli-Pesto-Angel-Hair.aspx?recipeid=27686">Broccoli Pesto Angel Hair<br /></a><br />Nicole - The reviews on the meals.com website all raved about this recipe (mostly 5 star's), so I'm not exactly sure how we ended up with a so-so dish. Were our expectations too high since we liked everything else so much? Was it just too healthy, a la Cooking Light? I would give it a try again just to see if I can get better results.<br /><br />K: Thumbs sideways- While it was a healthy version, I’ve actually made much better with spinach before.<br />N: Thumbs sideways – sauce was okay.<br />R: Thumbs sideways - I think I’d just go with pesto pasta and skip the broccoli. ;)<br />H: Thumbs up.<br /><br /><a href="http://www.meals.com/Recipes/Raisin-Bread-Pudding.aspx?recipeid=28445">Raisin Bread Pudding</a><br /><br />Rissa - Raisin Bread Pudding sounds fancy to me...in the sense that it’s hard to pull off my most fave restaurant editions. Nicole had a great idea to buy Hawaiian bread instead of just regular french bread. That is key. And soaking the bread pieces in evap milk for as long as you can is probably another good idea (I guess the only watch out would be to ensure it’s not tooooo soggy, but is that possible?). Add in all the spices and raisins, throw it in a pan, and you’re done! Only complaint or just a difference from the restaurants is that I need some rum sauce on top. But it was still very, very tasty and I would make again.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Xs7d9kNuYR2BMwRik4NDIWEJDrMgPsz-ZojaNP8oKRBFTo1C1pdePydMBgPuZ5a0525lTwcU0AHYL80F-xPwCBScIa24xW4ikQdzsk15az8KfQY_LwgHwE7xzJvbhrvqHce4OPlrdT4/s1600-h/DSC04222.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Xs7d9kNuYR2BMwRik4NDIWEJDrMgPsz-ZojaNP8oKRBFTo1C1pdePydMBgPuZ5a0525lTwcU0AHYL80F-xPwCBScIa24xW4ikQdzsk15az8KfQY_LwgHwE7xzJvbhrvqHce4OPlrdT4/s200/DSC04222.JPG" alt="" id="BLOGGER_PHOTO_ID_5371536073148403954" border="0" /></a><br /><br />K: Thumbs sideways- slightly dry but overall good flavor<br />N: Thumbs up! Bread pudding is one my favorite desserts and this did not disappoint.<br />R: Thumbs up.<br />H: Thumbs up.<br /><br />“Kir Royale”<br /><br />Nicole - There was no real recipe for this one, we just filled champagne flutes halfway with Prosecco, and then added about an equal amout of Juicy Juice Berry. My friend who works on Juicy Juice had said that the product is a great mixer, and she was right!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5D1GksjFIocth4KNwpWMw9u49D0faqdN-vui-aYqDDZJopB6xNr-lvxlAyOOw89JS3GHRRmxYtIESJcxAwfQ0w6VFlDMUy3kuwPT0lrBdMaSxttaZsxvdZPo9nn_rHS3fXpi7a0cnXg8/s1600-h/DSC04219.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5D1GksjFIocth4KNwpWMw9u49D0faqdN-vui-aYqDDZJopB6xNr-lvxlAyOOw89JS3GHRRmxYtIESJcxAwfQ0w6VFlDMUy3kuwPT0lrBdMaSxttaZsxvdZPo9nn_rHS3fXpi7a0cnXg8/s200/DSC04219.JPG" alt="" id="BLOGGER_PHOTO_ID_5371536258401880962" border="0" /></a><br />K: Thumbs up- gotta love the bubbly<br />N: Thumbs up – it is hard for me not to like a bubbly drink.<br />R: Thumbs up<br />H: Thumbs up! So delicious and easyFoxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com0tag:blogger.com,1999:blog-9111942420204869671.post-56354086257289344462009-06-02T13:06:00.000-07:002009-06-02T13:17:17.527-07:00Back to Basics, Barefoot Style (February Dinner Night)Just a few years ago, I didn’t appreciate the Food Network much. I hardly watched it and certainly didn’t know many of the famous chefs. Then one birthday, Heather bought me a Barefoot Contessa cookbook that changed my life. J I remember her mentioning that she’s known for her home cooking and that is right up my alley! After trying one recipe out of the book, I was hooked. Since then, I have made quite a few things, watched her show, researched her online, etc. The only thing left was to plan a dinner night around the ones I hadn’t made! Almost everything I’ve made has come out terrific and this night was no different.<br /><br /><a href="http://www.foodnetwork.com/recipes/ina-garten/pesto-pea-salad-recipe/index.html">Pesto Pea Salad</a><br /><br /><div><div><div><div><br /><p></p><img id="BLOGGER_PHOTO_ID_5342825868952720322" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKklDbzBl0-coGX_QbidN2o27dDawrqci0lDooolkvi46KE8lmPsBopV54fo_V_9W_lGJV0AdeznPFNu3Gtpu1GZgQGvWg710uYEpcnWckH0FEPMtRQkIA2hUNkBhYCQBva9bzhfeDLxk/s320/IMG_1652.JPG" border="0" /><br />This salad was very simple to make and turned out tasty. We actually used Buitoni pesto, instead of making our own and it still turned out good. I thought initially that the pesto would be clumpy but it was actually a nice smooth compliment to the salad. Just mix up the ingredients and you’re good to go! A good summer picnic salad.<br /><br />K: Thumbs up<br />N: Thumbs up<br />R: Thumbs sideways.<br />H: Thumbs up – I was surprised I liked this. It didn’t sound as appealing as it tasted.<br /><br /><br /><a href="http://www.foodnetwork.com/recipes/ina-garten/mexican-chicken-soup-recipe/index.html">Mexican Tortilla Soup</a><br /><a name="OLE_LINK1"></a><br /><img id="BLOGGER_PHOTO_ID_5342826570941808162" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitPFo-wfv1lnMHoV221azSwvWrD79u1S_2-A9NG1rEmwmhBZRPOR7uqFwEFnZG3ELRuVF2obr1bx3XAUYa38fRwQThfldGJXrvR_f85E8vAQ6UyIwmgUZ3O3hG09wS8hndY0zu_h1dM3I/s320/IMG_1651.JPG" border="0" /><br />I had big expectations for this soup because of the raving reviews it gets. After we put it together, I could see why! It is critical to get bone-in chicken breasts. I usually would not bother, but it was the best and most simple piece of chicken ever. The rest of the soup was pretty easy and full of fresh veggies (good way to use up leftover cucumber!). I wondered what it would be like to add fresh corn tortillas instead of just topping the soup with chips at the end, and it resulted in an amazing thickened, fresh and tasty Mexican Tortilla Soup. Wonder what it would be like if I had the patience to make my own broth?<br /><br />K: Thumbs up- one of my favorite soups ever!<br />N: Thumbs up<br />R: Thumbs up!<br />H: Thumbs up.<br /><br /><br /><a href="http://www.foodnetwork.com/recipes/ina-garten/chicken-piccata-recipe/index.html">Chicken Picatta with Angel Hair Pasta </a><br /><br /><img id="BLOGGER_PHOTO_ID_5342826226610070050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhym5VvuSnw_CBdIH_fjpZMWIzuDmgd3UzMDE9kvhwyFtjry3lrnIvGoX26vZT06tA139Lo9CTsk7Lz3LzE6CicDecXPVQyODYY-uH2o4y9YoPq_-uZuue46unay-vX6z-A8MhyphenhyphenEvEvu0Y/s320/IMG_1653.JPG" border="0" /><br />I remember thinking that this looked like an easy dish to make but it was a little misleading. You just have to set-up an assembly line so that you can easily dip the chicken into the flour mixture, dunk it in the egg bath, and then sprinkle it in the bread crumbs. As always, it was tough to get all the bread crumbs to stick to the entire piece of chicken. All in all, this turned out pretty delicious.<br /><br />K: Thumbs up- this turned out good, though I prefer my picatta with capers.<br />N: Thumbs up.<br />R: Thumbs up - I liked the lemon added to this.<br />H: Thumbs sideways – This was pretty good, just not sure that it would be made again in my kitchen.<br /><br /><br /><a href="http://www.foodnetwork.com/recipes/ina-garten/garlic-and-herb-tomatoes-recipe/index.html">Garlic and Herb Tomatoes</a><br /><br /><br /><p></p><img id="BLOGGER_PHOTO_ID_5342825594826777458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJW_0uzrXNKT17lPW13pSjOlLiCoy9XDQ6at544-d5oRXqvelfemc1KgMtBzW8RFyzAZw0LwdcDWfZ4yhIhBRwZovHPJ6YRCsMhNz0PMNT-D61RsKghxJDsF_rTK2hY6bHEemO2db8Jw/s320/IMG_1648.JPG" border="0" /><br />When I first saw this recipe I had never heard of grape tomatoes being cooked on the stove, but after tasting the dish my response was “Wow!”. The dish was very simple and delicious, and a great side for the meal. I imagine that any leftovers would make a great tomato salad if served cold.<br /><br />K: Thumbs up- can never go wrong with sauteed tomatoes<br />N: Thumbs up<br />R: Thumbs sideways. I liked it but I guess the night had overwhelming flavor!<br />H: Thumbs up – so simple and delicious!<br /><br /><a href="http://allrecipes.com/Recipe/One-Bowl-Chocolate-Cake-III/Detail.aspx">One Bowl Chocolate Cake</a><br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5342826022526652722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh266rIVV22PhSDKGTaICDethLZ3mJhdwBXfDf1kSFHBgZD6cvImSdX42qYjtxGrt9y0YcZbMf_ZYI7aPJm4Z6d82uF-dc8R1qT6xiV8qsTPk18Un3i9GAo7NrXk8XG6qY62mX-p56yang/s320/IMG_1654.JPG" border="0" /><br />My roommate made this recipe and made it look so easy for how delicious it tasted! It was extremely moist and full of chocolate, but not overwhelmingly so. I imagine the boiling water helped somewhere with that? It was very, very tasty and thinking of it now makes me want to make it again…soon!<br /><br />K: Thumbs up<br />N: Thumbs up<br />R: Thumbs way up.<br />H: Thumbs up – Again, I was surprised I liked this because I’m not a big fan of chocolate anything.<br /><br /><br /><a href="http://allrecipes.com/Recipe/Chocolate-Cookie-Buttercream-Frosting/Detail.aspx">Chocolate Cookie Buttercream Frosting<br /></a><br />Another roommate specialty of the night. It’s meant for cookies, so she doubled the recipe and softened it with powdered sugar and milk to make it less thick. Very yum and looked terrific on the cake.<br /><br />K: Thumbs up- the frosting wasn’t too rich which I loved.<br />N: Thumbs up<br />R: Thumbs sideways - not sure if I would know how to adjust it as well as Jessalyn did!!<br />H:Thumbs up.<br /><br /><br /></p><br /><br /><br /><div></div></div></div></div></div>Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com0tag:blogger.com,1999:blog-9111942420204869671.post-38663417245156936872009-05-19T15:28:00.000-07:002009-05-19T15:41:27.499-07:005-Star Restaurant Cuisine (January Dinner Night)<div><div><div><div>I was feeling inspired by some of the 5-star restaurants in LA and wanted to pick recipes that I thought would have been served in one of these restaurants. Fittingly, my theme was “5-star restaurant cuisine”. We had never cooked Cornish hens so I knew that I wanted to design the menu around that entrée. The other picks just fell into place and all in all, the meal was really successful.<br /><br /><a href="http://www.rachaelraymag.com/recipes/appetizer-side-dish-recipes/fried-cheese-bundles/article.html">Fried Cheese Bundles – Rachel Ray<br /></a><br />I really enjoyed using Heather’s fancy deep fryer. I added it to my Christmas list after that, too! I find that recipes which require “individual assembly” take me a while even though it was so simple. Literally, just put a piece a string cheese in the middle of a wonton wrapper, edge the wonton with water, and then fold into a “bundle”. It would be different if it was just a triangle fold, but the bundle required technique. From there it was really easy. My only complaint is that the recipe didn’t have any sauce to accompany<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73_PuLuSjPuMCOx2nkXTA7NQR4OXb2nkfslD-ncNQFhTQhYq2gwAfe4W5VlJB0NoR7lW7fbKCxQxjApjeb633KKNZGRfU5bOOeLdou6pEOue2Do_EFdvsFRIOJ8ECI-6mi-oMDepClcw/s1600-h/fried+cheese+bundles.jpg"><img id="BLOGGER_PHOTO_ID_5337667256368653154" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg73_PuLuSjPuMCOx2nkXTA7NQR4OXb2nkfslD-ncNQFhTQhYq2gwAfe4W5VlJB0NoR7lW7fbKCxQxjApjeb633KKNZGRfU5bOOeLdou6pEOue2Do_EFdvsFRIOJ8ECI-6mi-oMDepClcw/s320/fried+cheese+bundles.jpg" border="0" /></a> the bundles. I would definitely serve it with either a marinara or sweet and sour (preferred).<br /><br /><br />K: Thumbs down. A little too bland for me.<br />N: Thumbs up.<br />R: Thumbs up!<br />H: Thumbs up! These were stringy, cheesy, and delicious.<br /><br /></div><div> </div><div> </div><div> </div><div> </div><div><a href="http://www.redbookmag.com/recipefinder/roasted-cornish-hens-recipes">Roasted Cornish Hens with Fennel and Peppers – Redbook Magazine </a></div></div><br /><img id="BLOGGER_PHOTO_ID_5337667770134774002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 197px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxZMPdabr9wiTyt3nMXaYSbFPlHPOV3pg-pdKUdPNBf7RusTcQwGEsaQRDYWgbXjQ9Hf2BzzizVk0Drv-r_R2-8YyZnBLYQCI__4hmKeTKamJPNRuyzrLPSXZWb0K6ph_WviKiRQ8jkoo/s320/cornish+hen.jpg" border="0" /><br /><div><div>These were a bit heavy on the workload but well worth it. We first had to marinade the Cornish hens for a few hours. Once we got everything into the roasting pan and popped it into the oven, we just had to make the au jus. Not too complicated but a lot of steps. I would definitely recommend this recipe for a dinner party as it seems like a gourmet entrée and no one would guess how little you spent! J<br /><br /><br />K: Thumbs up. My first time eating cornish hen!<br />N: Thumbs up.<br />R: Thumbs up. I wasn’t sure if I would like Cornish hen but it was great and beautifully served.<br />H: Thumbs up – The Cornish hens were really flavorful but a few of the smaller pieces were a little over-cooked.<br /><br /><a href="http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=66341">Au Gratin Potatoes – Weight Watchers </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxK2uiOX0rjm8DboKDsqZljQ-z1wk8PB0pI7xZ2zbGvA-2ltLEW8LHlxyMJYCb0Hxv_4OfSG_1C27jRVyfxXtdpM391lZW5rpjTAKKJUm0p0lfXfMkogrreGWMLuR6i9H5MA_uVRK-Eg/s1600-h/potato.bmp"><img id="BLOGGER_PHOTO_ID_5337668030711105682" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 286px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqxK2uiOX0rjm8DboKDsqZljQ-z1wk8PB0pI7xZ2zbGvA-2ltLEW8LHlxyMJYCb0Hxv_4OfSG_1C27jRVyfxXtdpM391lZW5rpjTAKKJUm0p0lfXfMkogrreGWMLuR6i9H5MA_uVRK-Eg/s320/potato.bmp" border="0" /></a><a href="http://www.weightwatchers.com/food/rcp/index.aspx?recipeId=66341"><br /></a></div><div>This was relatively easy to make but I would highly recommend using a mandolin to slice the potatoes if you have one. It makes it much easier to perfect the thin slices you might see in a restaurant’s au gratin. For being a Weight Watchers recipe, these potatoes were surprisingly decadent, great comfort food. Just a little too much salt, even for my taste.<br /><br />K: Thumbs up. These were yummy.<br />N: Thumbs up.<br />R: Thumbs up.<br />H: Thumbs up –<br /><br /><br /><strong>Green Salad with Feta, Candied Walnuts, and Dried Cranberries</strong><br />(No recipe)<br />K: Thumbs up- thanks to Heather’s awesome impromptu vinaigrette<br />N: Thumbs up.<br />R: Thumbs up - a classic.<br />H: Thumbs up – I love the combination of flavors in this salad with the saltiness of the feta, the tartness of the cranberries, and the sweetness of the walnuts. Yum!<br /><br /><strong>Apple Tartlets with Cinnamon-balsamic syrup and Butter-toffee ice cream<br />Bon Appétit<br /></strong><br />This recipe takes a lot of time because of the number of steps involved, but overall it was not too difficult. We did not have two hours to chill the ice cream mixture, and it worked fine to put it in the freezer for less than a third of that before putting in the ice cream maker. We used butterscotch liqueur since Heather had purchased it, but thought that it would work equally well with Scotch if one already has that. The results of this dish were fantastic, and this is a great special occasion dessert.<br /><br />K: Thumbs sideways. I didn’t like the tarts but thought the ice cream was awesome.<br />N: Thumbs way up! My plate was completely clean after dessert.<br />R: Thumbs way up. I don’t care for ice cream much but the dessert altogether was amazing!<br />H: Thumbs up – This was delicious and definitely reminded me of something you would eat in a restaurant.<br /><br />Butter-toffee ice cream<br />3 ½ tablespoons unsalted butter<br />2/3 cup (packed) golden brown sugar<br />½ cup half and half<br />1/8 teaspoon salt<br />2 large eggs<br />2 cups heavy whipping cream<br />2 tablespoons butterscotch liqueur or Scotch<br />1 teaspoon vanilla extract<br />½ cup toffee bits (such as Skor)<br />Cinnamon-Balsamic Syrup<br />½ cup balsamic vinegar<br />1/3 cup sugar<br />2 cinnamon sticks, broken in half<br />2 tablespoons water<br />Apple Tartlets<br />½ cup (packed) golden brown sugar<br />¼ cup unsalted butter, at room temperature<br />4 large Golden Delicious apples, peeled, cored and cut into 1/8-inch slices<br />1 sheet frozen puff pastry, thawed<br />1 large egg, beaten to blend<br /><br />Ice-cream: Melt butter in heavy saucepan over medium heat. Whisk in sugar, then half and half and salt. Bring just to simmer, stirring to dissolve sugar. Whisk eggs in medium bowl to blend. Gradually whisk in hot half and half mixture. Return mixture to same saucepan. Cook over medium-low heat until mixture thickens and finger leaves path on back of spoon when drawn across, stirring constantly, about 3 minutes. Stir in cream, butterscotch liqueur, and vanilla. Strain into medium bowl. Cover and chill until cold, about 2 hours.<br />Process cream mixture in ice cream maker according to instructions. Add toffee bits about 3 minutes before ice cream is done. Transfer to container; freeze.<br /></div><br /><br /><br /><br /><div><br /><br /><br /></div><br /><br /><br /><br /><div>Cinnamon-balsamic syrup: Bring all ingredients to boil in heavy small saucepan, stirring to dissolve sugar. Reduce heat to medium and boil until syrupy and reduced to generous ½ cup, about 6 minutes.<br /></div><br /><br /><br /><br /><div><br /><br /><br /></div><br /><br /><br /><br /><div>Apple Tartlets: Preheat oven to 400 degrees. Mix sugar and butter to blend in small bowl. Divide mixture among four 1-cup ramekins or custard cups, pressing to cover bottom evenly. Layer apple slices over sugar mixtures, pressing slightly on apples to compact and almost filling cup. Open pastry sheet. Using biscuit cutter or small plate, cut out 4 rounds the same size as top diameter of ramekins. Using fork, pierce dough all over. Place 1 dough round atop apples in each ramekin. Brush tops with beaten egg. Bake tartlets until pastry is puffed and deep golden brown, about 30 minutes. Let cool at least 5 minutes. Invert warm tartlets onto plates. Drizzle with syrup and serve with scoop of ice cream alongside.</div></div></div></div>Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com0tag:blogger.com,1999:blog-9111942420204869671.post-79405173211333847312009-04-07T23:05:00.000-07:002009-10-06T15:56:39.211-07:00Blame it on the a-a-a-Alcohol (Dec Dinner Night)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdN7Ti2UD9wN1jJ7PrLEF__S_RE1gCiSwgtxd9zXNTob4gTlpy3dChZY3gtCjZ2YZ23SR7JtgEo-iaC_f_kMuXz4h3QFt5R58GnHKc3jTAJKAiwrL4lFyGwaFX1WUfQ2jdVD5YiXt3ndM/s1600-h/DSC00171.JPG"></a><br /><div>With all of the holiday parties this month I decided to opt for an easy, quick, bar food menu. I figured why fit in another heavy long dinner into the month. It just so happens when I was picking out recipes- almost every one had alcohol as an ingredient. Overall- the dinner ended up being kind of disastrous- but hey at least we got a buzz from it all!<br /></div><br /><div></div><br /><div></div><div></div><div></div><div>Beer Cheese- Joy of Cooking 2006 (Rissa)</div><div><div><div><div><div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh189IUpC6pl0aMhT5KsTMtYIJPnP4ckn7jbw_X-tfHDPrCTlMlNPSGFa7SIb_I8rQjZ0A4bWkFScYIq3jBmVHwlQ9u8AhmEIhNdzO2CE852LSZw0jqMtRGg_mVSYqW1QnVXWwlz_KUomU/s1600-h/DSC00167.JPG"><img id="BLOGGER_PHOTO_ID_5322204504362925442" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh189IUpC6pl0aMhT5KsTMtYIJPnP4ckn7jbw_X-tfHDPrCTlMlNPSGFa7SIb_I8rQjZ0A4bWkFScYIq3jBmVHwlQ9u8AhmEIhNdzO2CE852LSZw0jqMtRGg_mVSYqW1QnVXWwlz_KUomU/s200/DSC00167.JPG" border="0" /></a>Simmer in a medium saucepan over medium heat:<br />1 cup beer<br />While the beer is heating, whisk together:<br />1 tablespoon cornstarch1 tablespoon water<br />Add the cornstarch mixture to the beer and cook, whisking, until slightly thickened, about 2 minutes. Lower the heat and whisk in 1/ 2 cup at a time, allowing each addition to melt before adding the next:<br />2 cups Cheddar (8 ounces), grated1 ounce cream cheese, cut into pieces1 ounce blue cheese, crumbled1/ 2 teaspoon Dijon mustard1/ 2 teaspoon Worcestershire sauce<br /><br />Rissa- This was a really easy dip to make. Basically, the beer and cheese combination all simmered together for just enough time to taste like a good dip to put bread in..but not like TOO much beer. I also liked the cream cheese and blue cheese addition to it. Gave it just the bite that I like. It was so easy we had to keep the bread coming because we couldn’t stop dipping our hands in the bowl! This is ideal for a fondue pot or something that would keep the dip warm for a while. Excellent party dish.<br />Kristin: Thumbs up. This was delicious. The consistency would have lasted longer if we had a fondue pot. (Really need one of those!) Will definitely make this again for a party.<br />Heather: Thumbs sideways. I liked this but it had a really strong blue cheese taste and if I made it again, I would probably omit the blue cheese.<br />Rissa: Thumbs up!<br />Nicole: Thumsbs up – with all the yummy cheeses it was hard to go wrong with this one.<br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=689938">Bitter Greens Salad with Sourdough Croutons and Warm Tomato - Cooking Light</a></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnl_H3c84Vt2t4rOjtzwseuhjDgzFT_e6z1yRh6ikir4PCJMOAp30nGbTsOVlIyTl9J3ALbXy1YS8KlHi825KHUeDkRaEES3RlWRDunA0acFOVf4UDlM73NsNDkcU4-5GU555A2_eLH6w/s1600-h/DSC00168.JPG"><img id="BLOGGER_PHOTO_ID_5322205080886851122" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnl_H3c84Vt2t4rOjtzwseuhjDgzFT_e6z1yRh6ikir4PCJMOAp30nGbTsOVlIyTl9J3ALbXy1YS8KlHi825KHUeDkRaEES3RlWRDunA0acFOVf4UDlM73NsNDkcU4-5GU555A2_eLH6w/s200/DSC00168.JPG" border="0" /></a>Heather- This salad sounded really delicious but it ended up being a lot of work for what sounded like a relatively simple salad. The croutons were made fresh from a load of sourdough bread. I cooked down tomatoes, vinegar and shallots to make the warm vinaigrette. Because the vinaigrette was warm, it wilted the salad greens. I’m not sure any of us really understood the concept of a warm salad dressing but it was worth a shot. I would not make this again – too much work for something that didn’t end up that delicious.<br />Kristin: TWO THUMBS DOWN. This may be the worst salad I’ve ever had. The dressing was sweet, and also it was way too hot. If I were to ever serve again (which I won’t) the dressing would be nuked.<br />Heather: Thumbs down.<br />Rissa: Thumbs down. No warm, wilted salad for me please!<br />Nicole: Thumbs sideways. I actually am a fan of wilted spinach salads, so this one was okay for me; a bit too much effort though for the result.<br /><br /><a href="http://www.foodnetwork.com/recipes/rachael-ray/french-dip-sandwiches-recipe/index.html">French Dip Sandwiches- Rachael Ray </a></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyg4HuQu1wf3A_7dnIa1lwc-6DjbBySBo6SKsaOjZ3pRWGye2EscHe65Ntmg4Fw-_E4kZoXYHVyYCjG-r5_KI7_XZDrnC8VeRdSobtLAo-BNmkXuMIurxTakx2dfbbfS87RQFEtgA55U/s1600-h/DSC00165.JPG"><img id="BLOGGER_PHOTO_ID_5322205643164216690" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivyg4HuQu1wf3A_7dnIa1lwc-6DjbBySBo6SKsaOjZ3pRWGye2EscHe65Ntmg4Fw-_E4kZoXYHVyYCjG-r5_KI7_XZDrnC8VeRdSobtLAo-BNmkXuMIurxTakx2dfbbfS87RQFEtgA55U/s200/DSC00165.JPG" border="0" /></a>Kristin- These sandwiches were super easy to make. Really all you have to do is make the au jus and put some deli meat onto the sandwich bun. This turned out not to be a hit with the girls. My boyfriend and I actually liked the sandwich, though I thought there was too much bread. Next time I will buy different sub buns. A good weekend lunch if you if your into the French dip thing!<br />Heather: Thumbs down – To be fair, I didn’t actually try these because I don’t eat roast beef.<br />Rissa: Thumbs down. Not a big fan of french dip sandwiches.<br />Nicole: Thumbs sideways – A bit too hearty for me, but I liked the combo of the sandwich and dipping sauce (this was my first French dip sandwich).<br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222257">Beer Battered Onion Rings- Cooking Light</a></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUzjV7Ng2br74WpAu8eT9fakQHdcb5VeI54SwbhI0ROvJY1BFDPfuN_eiq6c3ErQhHC7oWibS0zPJJY8gzhZGHj2eeYnZAd8HEnzJFQpFIDj0d-2JJVrE4Rjrys34L2_u50N0YQhyah4/s1600-h/DSC00166.JPG"><img id="BLOGGER_PHOTO_ID_5322206165579570834" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPUzjV7Ng2br74WpAu8eT9fakQHdcb5VeI54SwbhI0ROvJY1BFDPfuN_eiq6c3ErQhHC7oWibS0zPJJY8gzhZGHj2eeYnZAd8HEnzJFQpFIDj0d-2JJVrE4Rjrys34L2_u50N0YQhyah4/s200/DSC00166.JPG" border="0" /></a>Nicole- I could sum up these onion rings by saying they were “interesting”. Not totally bad, but not as yummy as a regular onion ring. Because they were not deep fried the onion did not get as soft as a regular onion, so they did not taste completely cooked. I also learned that my technique of dipping multiple rings at once did not work well; Heather suggested separating the rings to dip individually, and that worked much better.<br />Kristin: Thumbs down. They weren’t terrible, but I think there’s just no way to make a “light” version of onion rings.<br />Heather: Thumbs down. You just can’t do cooking light versions of fried food. There’s no comparison to the real deal.<br />Rissa: Thumbs sideways. I thought they were pretty decent for someone who wants to save calories but wants some good ol’ onion rings.<br />Nicole: Thumbs sideways.<br /><br /><a href="http://allrecipes.com/Recipe/Bananas-Foster-I/Detail.aspx">Bananas Foster- Allrecipes.com </a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMm6S12mXsjkj9WmeLowrfAALpKWNZPDOCAaStuK3qhPnQSbSH8odi0adZzpF7tYjxJzBVCCpNm5QF-wgG3RbHSwyyUKLYBW13xRqC_bSDPGL9NgV2gJBb2vTWBS9XV3wyIkY3fmg-w-A/s1600-h/DSC00178.JPG"><img id="BLOGGER_PHOTO_ID_5322206622547457330" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMm6S12mXsjkj9WmeLowrfAALpKWNZPDOCAaStuK3qhPnQSbSH8odi0adZzpF7tYjxJzBVCCpNm5QF-wgG3RbHSwyyUKLYBW13xRqC_bSDPGL9NgV2gJBb2vTWBS9XV3wyIkY3fmg-w-A/s200/DSC00178.JPG" border="0" /></a>Kristin- Probably the most fun dish of the night. We cooked the bananas with lots of fun sugary stuff, added liquer, and then lit the baby up! It burned for what seemed like forever...to the point we actually put the flame out. This could be where we went wrong... since the alcohol didn't burn off it tasted like a cocktail (stiff one at that) instead of a dessert. Oh well!<br />Heather – Thumbs sideways – This would have been so delicious if it didn’t have such a strong taste of the alcohol. I felt like I could have gotten drunk off the dessert. I would definitely make this again using a non-99-proof banana liqueur, if one even exists that is.<br />Rissa: Thumbs down- a little too crazy for me!<br />Nicole – Thumbs sideways – I actually thought that it was okay, but I am a big fan of bananas.</div></div></div></div></div></div>Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com1tag:blogger.com,1999:blog-9111942420204869671.post-21972909586493394312009-02-16T11:31:00.000-08:002009-03-25T22:37:54.332-07:00November Dinner Night - A Cooking Light Thanksgiving<div><div><div><div>Our group had not done a holiday dinner before, and since Turkey Day was right around the corner it was perfect timing for a Foxy Foodies Thanksgiving meal. The November 2008 issue of Cooking Light with the pecan pie on the cover had been waiting in my magazine queue, and I finally took the time to sit down and dig for some recipes. I ended up going for dishes that were traditional but with a modern twist, and included one with mushrooms even though I know that half of us are not fungi fans. All were from the magazine except for the cinnamon roll recipe, which I had gotten from my mom years ago (and which she had cut out of the Orange County Register in 1992). The dessert was inspired by some cinnamon rolls that Rissa had brought to my desk at work last month, and she said that she had been looking for a recipe.<br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1853935">Pink Grapefruit and Lychee Cocktail</a> – Cooking Light<br /><div><div><div><div><div><div><div><div><div><br /></div><img id="BLOGGER_PHOTO_ID_5317362628325797554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2eqBl7XiXdoSYYol0OUlTn4v1BQ-2oAr9WOWB2AgJP7hwBbnTHV6U7x6O0Zc2-qQsri6V88bxfJ3xzhesa8GyPhmeV3pKSO7nFEV25D-GMa6o8TDl1AM7xsHzJ0cVgHnUjfODI2NjnIo/s200/DSC03972.JPG" border="0" /> (Heather) I’m not a big grapefruit person but the sweetness of the lychees really made this martini! This was a pretty easy cocktail to make and it seemed like something you would order in a chic LA lounge. I would definitely make it again. The only problem is you will end up wasting the rest of the lychees because you only need a few to go into the bottom of each glass.<br /><br />K: Thumbs up- My boyfriend uses grapefruit as a mixer all the time. I found this to be less tart version we could both enjoy.<br />N: Thumbs up – a bit bitter at first, but one gets used to the taste – especially by the second drink! Adding sugar or some simple syrup may make it even more delicious.<br />R: Thumbs up - chic is definitely the word for this one. Didn’t seem too complicated either.<br />H: Thumbs up!<br /><br />Savory Butternut Squash – Cooking Light (recipe not available online) </div><div><br /></div><img id="BLOGGER_PHOTO_ID_5317363162175254610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1pOUf8VY5vRzCkzGsdAaO4s9CvYFrYq3lnqMmKgPDjoOElicXwVtCmsk-NvkDzjaCAXTP2iVKAxLoKFcWnbsS8Jd5RDfWZmXdZcWgRl8_HBq_wxudag-cAQLS7xfD0g91zw0dhKFcxbo/s200/DSC03980.JPG" border="0" /><br /><div>(Nicole) I had a squash phobia growing up, but this is avegetable that I have learned to enjoy as an adult. The trickiest part was cutting the squash, but after Heather found some online directions (cut the bottom off, stand squash upright to slice) and we were in business. I like the balance of flavors in this recipe - the slight spiciness of the curry complemented the sweetness of the golden raisins.<br /><br />K: Thumbs up, considering it was squash.<br />N: Thumbs up – loved the flavor, and the curry was noticeable but subtle.<br />R: Thumbs up - this was my first time trying butternut squash and I like!<br />H: Thumbs up – I have made butternut squash 3 times since this night.<br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1853924">Arugula Salad with Goat Cheese, Bacon, and Balsamic-Fig Dressing</a> – Cooking Light </div><br /><div> </div><img id="BLOGGER_PHOTO_ID_5317364920437292834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0u8X-bZgCNpOd-A1b2exi_kCM7Vdw_4oPz3v-EiLNZhHF0OWTLHI6_lwywZ9gsMIxCYngSVzmgW_IsZE6daHiDdWwZl6ojwJzE_IpNblxZmTD0ncZ7O_gAG2GsFVEFaKG5BLmGNWAfZY/s200/DSC03976.JPG" border="0" />(Heather) I mainly helped with the dressing on this salad. I enjoy making homemade salad dressing because it’s such a treat compared to my store-boughts that I usually use. Wasn’t sure about the whole fig thing, but the finished product was amazing! A perfect amount of goat cheese to add some subtle texture to the salad without being overwhelming. We also used prosciutto on this salad instead of bacon which was good as well. I have been dreaming about this salad ever since we made it!<br /><br /><div>K: Thumbs up, the dressing and goat cheese mix was delicious<br />N: Thumbs way up – my favorite recipe of the night! The recipe made a very generous amount of dressing, and I enjoyed it for weeks to come.<br />R: Thumbs up!<br />H: Thumbs up – This was one of the best salads we have tried so far. The combination of all the ingredients was delicious!<br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1853944">Turkey Cutlets with Pancetta-Sage Sauce</a> – Cooking Light </div><br /><div><br /></div><img id="BLOGGER_PHOTO_ID_5317365397118634738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuTmI2P0KHX31384Lp_i19Jf2jF-8zrUDBvi8jFMT5bef0movn0ElXFxjbvX3IOH7o9tPgfRazUy9jjJz6axXvGlhxGyVJL5oW_OYnaVHh_Zh3-LOL5ntsnhu5UBjzNaQ_8GlBVVxWB7w/s200/DSC03984.JPG" border="0" /><br />(Kristin) I’ve always wanted to cook with turkey cutlets, so I was excited for the opportunity. I made a few mistakes along the way (i.e. over cooking) but overall I thought it was a decent dish. If I were to make over, I would add more seasonings to the turkey. This is a good healthy weeknight dinner option.<br /><br />K: Thumbs sideways, would be good with additional seasoning.<br />N: Thumbs sideways – I liked the dish overall, but was looking for a bit more flavor. I would make it again, but make it less “light”.<br />R: Thumbs sideways - I agree with Nicole, needed a bit more flavor, but that’s usually my complaint with turkey in general.<br />H: Thumbs up – This is a great recipe for those of us who don’t want to cook the whole bird.<br /><br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1853956">Soft Polenta with Wild Mushroom Sauté </a>- Cooking Light </div><div><a name="OLE_LINK2"></a><br /><img id="BLOGGER_PHOTO_ID_5317365674602470082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrKtdQMC4jrJOmKMokl92o91xyyzmIi6PjaDlR8nKaNlcay0weSyQNLUN7DqN-kkGNzxO2oUYtGTCXpBn5zDqrb7DgbZwCCp0cDdi0eOSULdZJHGWrR0JSndyjX64Cpo5U8AH6b1A4DNY/s200/DSC03979.JPG" border="0" /><br />(Rissa) This was my first time trying polenta, let alone making it. Reminds me of cream of wheat. It is a very easy side dish that required sautéing the mushrooms, leeks, etc. separately and then whisking the polenta until thickened. Upon serving the polenta, the dish is topped with the sautéed mixture and pecorino Romano cheese. I appreciated the dish’s use of “fall” vegetables which went very well with the menu. I’m a cheese fan, so I would probably add more to the recipe, but that would probably make it not the traditional polenta style.<br /><br /><div></div><div>K: Thumbs sideways…Up for the mushroom sauté, down for the polenta.<br />N: Thumbs sideways – I like polenta, but the polenta part was just okay. I loved the mushroom/leek sauce though.<br />R: Thumbs sideways - don’t think I’m a big polenta fan, but it was nice to have something different besides the usual pasta, potatoes, etc.<br />H: Thumbs down – Polenta is really bland and kind of mushy.<br /><br /><a href="http://dunkincookingthesemi-homemadeway.blogspot.com/2008/09/mall-style-cinnamon-rolls.html">Mall-Style Cinnamon Rolls</a> – from Orange County Register (very similar recipe found at link) </div><div><br /> </div><img id="BLOGGER_PHOTO_ID_5317365904469541762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3DiPYQEyn0oqrxcB7EcXYgj6_sIBlHrhCspigMN5Z1AWRjhwx1gPCpsSW240zV8j0TESmItqI4Dc59QObMzuzAccDwxfKfDFwxcEd4jrXaY5aFRO6NrT5BpdgDM04fgU7jc3y-k5ISoc/s200/DSC03985.JPG" border="0" />(Heather) I was really excited to make these as I’ve never before cooked with yeast and had no idea what to expect. Nicole started the process earlier in the day so by the time I got to it, it was a big balloon of dough that needed to be “punched down”. A very fun way to get your anger out by the way. The buns were relatively easy to construct once the dough was rolled out. I think they could have used a little more icing on top though. Delicious and definitely worth a try!<br /><div></div><div>K: Thumbs up, very filling though.<br />N: Thumbs up – they tasted good even though I forgot to put the cinnamon in – oops!<br />R: Thumbs sideways - I’m still looking for THE cinnamon roll recipe. It was good, but I still want to try others.<br />H: Thumbs up – My only complaint is there’s just no comparing to Cinnabun rolls!</div></div></div></div></div></div></div></div></div></div></div></div>Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com0tag:blogger.com,1999:blog-9111942420204869671.post-353323746658498152008-12-08T11:20:00.000-08:002008-12-11T07:05:42.675-08:00Rissa's All-American Supper<div><div><div><div><div><br /><div>After many years of collecting recipes, I decided to look at my huge pile and make things that I’ve had for a while. Working for a food company, I am privileged to receive lots of food magazines so the pile is only growing! I couldn’t just pick some old stuff as a result. I wanted to include some of the latest magazine items that I’ve added. Nothing too significant about the way I chose this dinner night but it ended up being an All-American theme. And the dessert was chosen over others so we could have leftovers to share with our fellow grubbers.<br /><br /><a href="http://allrecipes.com/Recipe/Easy-Arugula-Salad/Detail.aspx">Easy Arugula Salad</a> - Allrecipes.com<br /><br /></div><br /><div><br /></div><img id="BLOGGER_PHOTO_ID_5278547218349965170" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGLFaPw-APTs_t8VYgEodYafkwsq84r_4KkNFfW4OZbYXI7A1ViOGKXJsk6ASkinaUqDNGZ7BlbUHu61fx_x2E3xEYJmVYmvs5_fG5nicvOSMESeq1Was0WlU8W7yuU-EqNYwhHHsRrlY/s320/IMG_1414.JPG" border="0" /><br />We substituted spinach for arugula in this salad and it turned out really good. Very simple but delicious. The pine nuts added some extra flair to the salad. I would make this again for a dinner party as it is a no-stress recipe.<br /><br />K: I’m alone on this one. Thumbs down. The dressing was clumpy with the parmesan.<br />N: Thumbs up.<br />R: Thumbs up - The dressing was really good. I would advise mixing it in with the salad from the start so it spreads evenly, but it was yummy and cheesy.<br />H: Thumbs up. </div><br /><div></div><br /><div><br /><a href="http://rachaelray.com/recipe.php?recipe_id=2112">Stuffed Peppers and Tomatoes</a> - Rachael Ray<br /><br /><div><br /><br /></div><img id="BLOGGER_PHOTO_ID_5278546861258361426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ8Jq2d36KSd7Bnh9WXROzC7eQWQEiHt6zRImNbjDF-1oMu6e3NinDU6J-TbX8EbOd8Y2O1D5E2MnFUBUnRH2hNIq6I7ZhQehsL_LeifBYjauNQkyB72bip9XgAve1zt70IffiAueF7bw/s320/IMG_1410.JPG" border="0" /><br /><br /><br /><div>I often shake my head at Rachael Ray recipes because they usually take longer than estimated (I still have yet to do one of her meals in 30 minutes), but this one recipe was fairly easy and delicious too. Using firm tomatoes helped them to remain structurally intact during the gutting and baking process.<br /><br />K: Thumbs up. Though I would only make the peppers next time.<br />N: Thumbs up.<br />R: Thumbs up - I would take out the tomatoes a little sooner than the bell peppers. I loved how they were stuffed sideways like stuffed canoes instead of hoping they’d stand up on their own.<br />H: Thumbs sideways<br /><br /><br /><a href="http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=5D58BAE2%2D3F16%2D4A5B%2DAE5E15B610F0DE1A">Fried Potato Salad</a> - William Sonoma</div><br /><img id="BLOGGER_PHOTO_ID_5278547052161236770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7YLwPDinCN5Fs9vyghK9J_jC206PBM8mikRjo8z9Cm4dKU7BlVXN0KTYww1IvDfju4dRwA-LSU-ZnA93WpeCZY0QiG5TRZAtCWH40VJz4o79EUDGzjLDDxj8Mou5ldGqSlPysvrUFLMo/s320/IMG_1413.JPG" border="0" /><br /><br /><br /><div>This turned out to be the best recipe of the night. The mix of the bacon with the potatoes and herbs was delicious. It was also a nice change of pace from a mayo based potato salad. Would be great for a summer bbq. The bacon fat initially turned me off, but I was able to look past it since we used a small amount, and no mayo was involved. One of the best potato salad's I've had.<br /><br />K: Thumbs up!<br />N: Thumbs up – Delish!<br />R: Thumbs up - Absolutely amazing. I would leave all the bacon grease in next time or at least more of it. YUM.<br />H: Thumbs up – I don’t even like potato salad but this version was different than most and absolutely delicious!<br /><br /><br /><a href="http://www.epicurious.com/recipes/food/views/Steaks-with-Herb-Spice-Blend-735">Steaks with Herb-Spice Blend</a> - Epicurious.com</div></div><br /><br /><br /><div><br /></div><img id="BLOGGER_PHOTO_ID_5278547400502010722" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNLPSXgdoNQfBpoq49Cx9qYnrQRFEL2PFXWSNS41raCLPunsKHA40gD3xGB5ZFdV2MBOWOxbbfZVh7r_AEZMNvwjPfi1XFNm8ynm73fAu7YlKayye96Hv4PeQcMFy_ILn7GPSt4l0qVtY/s320/IMG_1415.JPG" border="0" /><br />I was slightly skeptical about some of the herbs in this spice blend as I’m not a huge fan of dill. But, after mixing all the spices together, the dill didn’t really stand out so I was happy. The steaks were very flavorful and juicy and I would definitely make this again.<br /><br />K: Thumbs sideways.<br />N: Thumbs sideways.<br />R: Thumbs down - I wouldn’t make this again. It was similar to Montreal Steak Seasoning if anything.<br />H: Thumbs up.<br /><br /><div><br />Salsa - Courtesy of Cuisinart manual</div><br /><br /><img id="BLOGGER_PHOTO_ID_5278546357397228242" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 334px; CURSOR: hand; HEIGHT: 210px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0LvqiZ-siITNMk98nbh0bbGgzQk0KOP5hFPayK5gFkDAQRmxfmM5zJTO3nOaY_BbjA8sMQNvMq6Q_7j8-Uj2bURYQ2VduFLYjEPK1YnKnaPMpDRIuLH_NIIK18zyza9iqZ3W_0a7_WRI/s320/IMG_1407.JPG" border="0" /><br /><br /><div>1/2c tightly packed cilantro leaves</div><div>1 large garlic clove, peeled</div><div>1 medium onion (4oz)</div><div>1 or 2 jalapeno peppers, halved and seeded</div><div>2 medium tomatoes (12oz total), cored and quartered</div><div>2/3c tomato sauce</div><div>1 tsp red wine vinegar</div><div>1 tsp salt</div><div>1/2 tsp sugar (optional)</div><br /><div></div><br /><div>Using food processor, insert blade and put cilantro in work bowl. Turn on machine, drop garlic through feed tube and process until cilantro and garlic are finely chopped. Add onion, jalapeno, and tomatoes and pulse-chop 5-6 times until coarsely chopped. Add remaining ingredients and pulse-chop 2 or 3 times to blend.</div><br /><br /><div>I knew we had a big dinner night planned, so I wanted to keep the appetizer slightly (only slightly) easier than the rest. This came from the Cuisinart manual which means you just drop all the ingredients through the chute, press on, and voila! At first, I thought it was going to be more chopped because that’s what I’m used to making, but it really came out almost pureed, restaurant style. It was good, but not “the one”. And everyone was right in the end about needing more kick.<br /><br />K: Thumbs down. Love salsa but it needed some kick.<br />N: Thumbs down – Needed a bit more flavor.<br />R: Thumbs down - I think there are others that are better.<br />H: Thumbs down – It was a little too watery and lacked the heat that I’m normally used to in salsa.</div><br /><div></div></div><div><br /><div></div><br /><div><a href="http://www.foodandwine.com/recipes/mini-black-bottom-cheesecakes">Mini Black-Bottom Cheesecakes with Jam</a> - Food and Wine Magazine<br /><br /></div><img id="BLOGGER_PHOTO_ID_5278547601075642754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpd2l3K3GSY9q45X2NlkbjU4WP4MKmlQ_rT821k-lLqTqJmgGzpzoCJ_RR6D1ikzCaMB2djK5cgWdGK6jETxKXwDxd6F226z-59wicK9jA7mJfoiW27HcJBAvGOq3YM9SjFlwtP4GM9Nk/s320/IMG_1417.JPG" border="0" /><br /><br /><br /><div>This recipe turned out to be pretty easy due to its "mini" nature. We were able to bake the cheesecakes, then freeze them for 15 minutes, and serve. I only had apricot preserves, so we decided to top half of them with caramel. Many people liked the caramel version better, though I think both were delicious. My only complaint is that these came out a little "sloppier" than the beautiful picture in the magazine showed, but I would definitely make them again.<br /><br />K: Thumbs up.<br />N: Thumbs up – I liked this with our substitutions, but would like to try it again according to the recipe.<br />R: Thumbs up - Yummy!! And a great addition adding the caramel on some.<br />H: Thumbs up – The caramel versions were really tasty. </div></div></div></div></div>Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com1tag:blogger.com,1999:blog-9111942420204869671.post-38347587659123768312008-11-18T16:43:00.000-08:002008-11-18T21:27:45.465-08:00Heather's Southern Comfort Food<div><div><div>Recently, I kept seeing and hearing about people roasting chickens in a beer can. Somewhat skeptical, I finally decided we needed to try it out for ourselves. Why not combine two of my favorite things! I designed my menu around the roasted chicken but I’d say the overall theme is Southern comfort (not the liquor you one-track minders) food with a twist. Hope you guys enjoy!<br /><div><br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1185386"><span style="font-size:85%;"><strong>Beer Can BBQ Chicken (Courtesy of Cooking Light)</strong></span> </a></div><div><br /></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NEIcygZDuL_rEE4X_9IwlyHjIidkdV2iLDzuR4sa27qX5L7fUbiRpvau7usczjs17zDTdppUaC2fm9SqPkOA_qVziEK4QRE3Ky5O3Cp0cAqdJ0cfY47cgo5EO4M9I1vZzuT0FZL3PmY/s1600-h/beer+can+chicken.jpg"><img id="BLOGGER_PHOTO_ID_5270164670500182930" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NEIcygZDuL_rEE4X_9IwlyHjIidkdV2iLDzuR4sa27qX5L7fUbiRpvau7usczjs17zDTdppUaC2fm9SqPkOA_qVziEK4QRE3Ky5O3Cp0cAqdJ0cfY47cgo5EO4M9I1vZzuT0FZL3PmY/s320/beer+can+chicken.jpg" border="0" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; width: 320px; height: 240px; text-align: center; " /></a><br /><br /><span style="font-size:85%;">Heather - I was really excited to try out the famous beer-can chicken but we had a couple of technical difficulties in the cooking process. First, propping up the chicken so the wings were tucked back was easier said than done. Once I placed the chicken on top of the beer can, it was nearly impossible getting it to stand up straight and some of the beer mixture spilled out into the roasting pan. Finally, the roasting times were slightly skewed and we had to cook it 20 minutes longer than the recipe stated. All in all, it turned out good, very moist, but I was disappointed with the lack of beer flavor. I would try this again, perhaps with a different recipe.<br /><br />K: Thumbs down… next time I want a whole chicken I’ll buy it <span class="blsp-spelling-error" id="SPELLING_ERROR_0">pre-made</span> at the grocery store. Too much effort for me.<br />N: Thumbs sideways – moist chicken, but the process was a bit tricky. Maybe we need to use a bigger beer can?<br />R: Thumbs sideways - I think our issue with the chicken spilling over at the beginning may have made a difference here. I’ll try it again!<br />H: Thumbs sideways – I would try a different recipe.<br /><br /><strong><a href="http://lowcarbeating.com/low-carb-cooking/recipes/veggies/creamed-spinach-casserole">Creamed Spinach Casserole (Courtesy of Lowcarbeating.com)</a></strong><br /><br />Nicole - I love spinach, and since I had never prepared it any other way than in salads or <span class="blsp-spelling-error" id="SPELLING_ERROR_1">sautéeing</span> I was looking forward to this recipe. It did not disappointment, and I would definitely make this again.<br /><br />K: Thumbs up, but I think this would be better as a dip than a side (a delicious one at that)<br />N: Thumbs up.<br />R: Thumbs up – Yummy but made me want to dip bread in it. Maybe a little less cream cheese next time to make it creamier?<br />H: Thumbs up – This was really creamy and would be perfect for a Thanksgiving side dish.<br /><br /><br /><strong><a href="http://www.goodhousekeeping.com/recipefinder/triple-cheese-mashed-potato-casserole-4350?click=recipe_sr">Triple Cheese Mashed Potato Casserole (Courtesy of Good Housekeeping)<br /></a></strong><br /><br /></span></div><div><span style="font-size:85%;"><span class="Apple-style-span" style="color: rgb(85, 26, 139); font-size:16px;"><img id="BLOGGER_PHOTO_ID_5270165293043082978" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcD6aM5lFQU1cVsDS7qzIERzVPD0Drv9NpTVN5oWpJZ6L2aHTpXEIAP4KUmbDSUQR3dJEuvKW92L-WCAPP6OqZiv_m8QVG4IfMN24irFZZd_yVDGHMRPhbWircPHdxxDQbvKAgDrex8o/s320/mashed+potato.jpg" border="0" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; width: 320px; height: 240px; text-align: center; " /></span>Heather - This recipe sounded like it would be really decadent but it just <span class="blsp-spelling-error" id="SPELLING_ERROR_2">didn</span>’t do it for me. For whatever reason, even with the three cheeses, the dish lacked something. Plus, it was overly salty even for my tastes. I would have preferred some good <span class="blsp-spelling-error" id="SPELLING_ERROR_3">ol</span>’ garlic mashed potatoes over these.<br /><br />K: Thumbs sideways, slightly salty…but who <span class="blsp-spelling-error" id="SPELLING_ERROR_4">doesn</span>’t enjoy any type of mashed potato!<br />N: Thumbs sideways<br />R: Thumbs down - Even with three cheeses, I need more!<br />H: Thumbs down<br /><br /><strong><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1662909">Cornbread bites (Courtesy of Cooking Light)</a></strong> </span></div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); "><img id="BLOGGER_PHOTO_ID_5270165045082973618" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeidizhgUvWmKwgCWQFDrfnLdVyzyu5l7ofvc1JMRBSni2JHJ-dmvmctDxLSN1KrHZGwnx6A44BwIcliAAziuqe47bicbKhyphenhyphenQmdO-ajlDkBe-iFFBcV9HFp-eHFrbyyyw-w_VwN25lab4/s320/cornbread.jpg" border="0" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; width: 240px; height: 320px; text-align: center; " /></span></div><span style="font-size:85%;"></span></div><br /><div><div><span style="font-size:85%;">Kristin - I was skeptical to begin with since I don’t normally do cornbread. The consistency of the recipe was off…slightly runny…but the flavor was good. There was even some kick to it! I would make again.<br /><br />K: Thumbs up<br />N: Thumbs up – Good flavor and texture once cooked longer.<br />R: Thumbs down - The bites seemed undercooked but the idea was good.<br />H: Thumbs down – These were soggy even after cooking them for extra time.<br /><br /><a href="http://allrecipes.com/Recipe/Basil-Vinaigrette/Detail.aspx"><strong>Basil Vinaigrette (Courtesy of <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Allrecipes</span>.com)</strong> </a><br /><br />Kristin – This sounds delicious from the title. If I were to make again I would add a lot more vinegar and less oil.<br /><br />K: Thumbs down<br />N: Thumbs sideways – I agree with the Heather, and more vinegar would make it better.<br />R: Thumbs down - We did a lot of improvising to this one, and it still came out oily.<br />H: Thumbs down – This dressing was super oily. I like my <span class="blsp-spelling-error" id="SPELLING_ERROR_6">vinaigrettes</span> to be pretty acidic so this just <span class="blsp-spelling-error" id="SPELLING_ERROR_7">didn</span>’t do it for me.<br /><br /><strong>Coconut Cake with <span class="blsp-spelling-error" id="SPELLING_ERROR_8">Buttercream</span> Frosting (Courtesy of Williams <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Sonoma</span> Entertaining )</strong></span></div><div><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-size: x-small;">Cake</span></span><span class="Apple-style-span" style="font-size: x-small;"><br /></span></div><div><span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">2 1/2 cups cake flour</span></span></span></span></div><div><span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">2 teaspoons baking powder</span></span></span></span></div><div><span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">1/4 teaspoon salt</span></span></span></span></div><div><span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">1 cup whole milk</span></span></span></span></div><div><span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">1 teaspoon coconut extract</span></span></span></span></div><div><span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">1 teaspoon vanilla extract</span></span></span></span></div><div><span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">1 cup unsalted butter, at room temp</span></span></span></span></div><div><span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">1 1/2 cups granulated sugar</span></span></span></span></div><div><span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">4 large eggs</span></span></span></span></div><div><span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">1/2 cup sweetened shredded dried coconut</span></span></span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><br /></span></div><div><span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: x-small;">Frosting</span></span></span></span></span></div><div><span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">2 cups heavy cream</span></span></span></span></span></span></div><div><span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">1 cup confectioner's sugar</span></span></span></span></span></span></div><div><span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">1/2 lb cream cheese, at room temp</span></span></span></span></span></span></div><div><span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">1/4 teaspoon coconut extract</span></span></span></span></span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><br /></span></div><div><span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">3 cups sweetened shredded dried coconut</span></span></span></span></span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><br /></span></div><div><span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">Preheat oven to 350 F. Line the bottom of a 9-by-13 inch pan with parchment paper. Lightly butter the parchment and the sides of the pan. Dust with flour.</span></span></span></span></span></span></div><div><span class="Apple-style-span" style="font-size: x-small;"><br /></span></div><div><span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">In a bowl, sift together the flour, baking powder and salt. In a separate bowl, stir together the milk and coconut and vanilla extracts. In a large bowl, using a mixer on medium-high speed, beat together the butter and granulated sugar until fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low. Add the flour mixture in three batches, alternately with the milk mixture, </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_10"><span class="Apple-style-span" style="font-size: x-small;">beginning</span></span><span class="Apple-style-span" style="font-size: x-small;"> and ending with the flour mixture and stopping to scrape down the sides of the bowl as needed. Using a rubber spatula, fold in the coconut. Pour the batter into the prepared pan.</span></span></span></span></span></span></div><div><span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size: x-small;">Bake the </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_12"><span class="Apple-style-span" style="font-size: x-small;">cake</span></span><span class="Apple-style-span" style="font-size: x-small;"> until the top is golden and a toothpick inserted into the center comes out clean, about 40 minutes. Transfer to a wire rack and let the cake cool completely in the pan, about one hour.</span></span></span></span></span></span></div><div><span class="Apple-style-span" style="font-size: x-small;">Meanwhile, make the frosting:</span></div><div><span class="Apple-style-span" style="font-size: x-small;">In a bowl, using the mixer on medium-high speed, </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_13"><span class="Apple-style-span" style="font-size: x-small;">whip</span></span><span class="Apple-style-span" style="font-size: x-small;"> together the cream and 1/2 cup of the confectioners sugar until stiff peaks form, about two minutes. In a separate bowl, beat together the cream cheese and the </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_14"><span class="Apple-style-span" style="font-size: x-small;">remaining</span></span><span class="Apple-style-span" style="font-size: x-small;"> 1/2 cup of </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_15"><span class="Apple-style-span" style="font-size: x-small;">confectioners</span></span><span class="Apple-style-span" style="font-size: x-small;"> sugar until light and fluffy, about 5 minutes. Using a spatula, fold the cream cheese mixture into the whip cream. Fold in the coconut extract. Cover and refrigerate until needed. </span></div><div><span class="Apple-style-span" style="font-size: x-small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: x-small;">To assemble, run a knife around the </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_16"><span class="Apple-style-span" style="font-size: x-small;">inside</span></span><span class="Apple-style-span" style="font-size: x-small;"> of the pan to loosen the pan, then invert it onto a work surface. Lift off the pan and parchment. Cut the cake in half lengthwise. Transfer one half to a serving platter. Spread one third of the frosting over the top and sprinkle with one-third of the </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_17"><span class="Apple-style-span" style="font-size: x-small;">coconut</span></span><span class="Apple-style-span" style="font-size: x-small;">. Carefully place the second rectangle on top </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_18"><span class="Apple-style-span" style="font-size: x-small;">of</span></span><span class="Apple-style-span" style="font-size: x-small;"> the first. Spread the </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_19"><span class="Apple-style-span" style="font-size: x-small;">remaining</span></span><span class="Apple-style-span" style="font-size: x-small;"> </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_20"><span class="Apple-style-span" style="font-size: x-small;">frosting</span></span><span class="Apple-style-span" style="font-size: x-small;"> over the top and sides of </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_21"><span class="Apple-style-span" style="font-size: x-small;">the</span></span><span class="Apple-style-span" style="font-size: x-small;"> cake. Press the </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_22"><span class="Apple-style-span" style="font-size: x-small;">remaining</span></span><span class="Apple-style-span" style="font-size: x-small;"> </span><span class="blsp-spelling-corrected" id="SPELLING_ERROR_23"><span class="Apple-style-span" style="font-size: x-small;">coconut</span></span><span class="Apple-style-span" style="font-size: x-small;"> evenly over the top and sides f the cake, covering completely. Cut into thick slices to serve.</span></div><div><span style="font-size:85%;"><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_24">Rissa</span> - Up until this year, I thought I <span class="blsp-spelling-error" id="SPELLING_ERROR_25">wasn</span>’t a fan of coconut, but I’<span class="blsp-spelling-error" id="SPELLING_ERROR_26">ve</span> definitely taken a liking to it lately. This dessert topped it off. The cake part was nice and fluffy and the frosting was just great. Not too much coconut, which I was concerned about. Heck - I might add even more in the cake if I wanted next time! And the frosting was just right as well. Took a few minutes to whip the cream of course, but it’s worth it. It’s a classic recipe that I would definitely make again. Next time I’ll do the double layer thing to make it look like a big snowball. J<br /><br />K: Thumbs up<br />N: Thumbs up – <span class="blsp-spelling-error" id="SPELLING_ERROR_27">delish</span>! We ate it hot because we <span class="blsp-spelling-error" id="SPELLING_ERROR_28">didn</span>’t have time to let it cool, and I thought that made it taste even better.<br />R: Thumbs up.<br />H: Thumbs up – This was one of the best coconut cakes I’<span class="blsp-spelling-error" id="SPELLING_ERROR_29">ve</span> ever tried. I brought the leftovers to work and they were devoured!</span></div></div></div></div>Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com2tag:blogger.com,1999:blog-9111942420204869671.post-70064126257098913062008-09-03T21:32:00.000-07:002008-11-24T11:09:43.603-08:00Kristin's Small Plates Menu 8/16/08<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTy63ociiOZQ7LqZeaVr5DP_I8P2RuxGI6JAB-K6MtzUsh7yMWMQ0NpbnxiD95UO1spgV3Py0QcxDC3ZP5wCWH7MXOhJ9aA3h4vRZYh1Y7rdRNfWNfZOwpzApoyB7tJqGuT1Qqqz5uW5Y/s1600-h/DSC00055.JPG"><img id="BLOGGER_PHOTO_ID_5272126064196197010" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTy63ociiOZQ7LqZeaVr5DP_I8P2RuxGI6JAB-K6MtzUsh7yMWMQ0NpbnxiD95UO1spgV3Py0QcxDC3ZP5wCWH7MXOhJ9aA3h4vRZYh1Y7rdRNfWNfZOwpzApoyB7tJqGuT1Qqqz5uW5Y/s320/DSC00055.JPG" border="0" /></a><br /><br /><div><br /><br /><br /><div><br /><br /><br /><br /><div><br /><br /><br /><br /><div><br /><div>My best friend is engaged! For her engagement party I’m responsible for the appetizers. I thought it would be a great idea to try them out prior to the big date- and also a fun idea for dinner night! All the recipes I chose were appetizers and could be eaten by hand. I tried to pick out recipes that not only tasted good, but also looked super cute. We made a wide variety of cuisines which made me very nervous that it <span class="blsp-spelling-error" id="SPELLING_ERROR_0">wouldn</span>’t all come together. There were a few things I had been dying to use that I incorporated into our meal- utensils to make sushi from a cooking class I took at <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Sur</span> La Table and champagne glasses I got for my Birthday. Combine this with the other genres of food and it made for an interesting but delicious night. I definitely found some winners for the party.<br /><br />Bellini Cocktail- Kristin<br />Recipe was super simple. 2 peaches per bottle of champagne. We blended the peaches into a puree and then added them to the drinks. I thought the peaches <span class="blsp-spelling-error" id="SPELLING_ERROR_2">didn</span>’t mix well and ended up sitting at the bottom of the glass. I liked it- but only because it was champagne. Next time I’ll leave out the fruit.<br />K: Thumbs down<br />N: Thumbs down – I love champagne, but for some reason this combo did not taste quite right.<br />R: Thumbs down - not a huge champagne person, and did not like how the fruit sat at the bottom.<br />H – Thumbs down – It really <span class="blsp-spelling-error" id="SPELLING_ERROR_3">didn</span>’t taste like a Bellini to me.<br /><br /><a href="http://allrecipes.com/Recipe/Spiced-Sweet-Roasted-Red-Pepper-Hummus/Detail.aspx">Roasted Red Pepper Hummus</a> (Courtesy of AllRecipes.com)<br />Nicole<br />This recipe was also very easy to make, and I was excited to do it because I had always wanted to learn how to make hummus. I echo Kristin’s request to add olive oil (<span class="blsp-spelling-error" id="SPELLING_ERROR_4">isn</span>’t that a staple of hummus?), and would also add a bit more garlic and salt for additional flavor.<br />Kristin- Thumbs up. Could use some olive oil though.<br />Nicole – Thumbs up.<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Rissa</span> - thumbs sideways. I like hummus more room temperature, and with a little olive oil. I think doing these things to the recipe would improve it for me.<br />Heather – Thumbs sideways. I’m not a huge hummus fan in general. This was just <span class="blsp-spelling-error" id="SPELLING_ERROR_6">ok</span> for me. </div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1XaGkh-1OCm0ZVYeaiZop2evde9zKpaLNZ3Ks0Y3N4qGGbZZZtzQ5H-1g_16ut7sS3MUAbBQGQQKhi25dHbdcmLon0s_Toa8XZgzzm1Z_xzSYKkePMYVDFvDgB9nsrYNZ11N2adLXN0/s1600-h/DSC00050.JPG"><img id="BLOGGER_PHOTO_ID_5272123621811208706" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1XaGkh-1OCm0ZVYeaiZop2evde9zKpaLNZ3Ks0Y3N4qGGbZZZtzQ5H-1g_16ut7sS3MUAbBQGQQKhi25dHbdcmLon0s_Toa8XZgzzm1Z_xzSYKkePMYVDFvDgB9nsrYNZ11N2adLXN0/s320/DSC00050.JPG" border="0" /></a><br /></div><span class="blsp-spelling-error" id="SPELLING_ERROR_7"></span><br /><br /><div><a href="http://www.foodnetwork.com/recipes/rachael-ray/caprese-antipasticks-recipe/index.html"><span class="blsp-spelling-error">Caprese</span> sticks </a>– Kristin<br />This recipe comes from Rachel Ray. The thing I loved about this one was that you actually could make it in less than 30 minutes! Very simple- yet great presentation. I <span class="blsp-spelling-error" id="SPELLING_ERROR_8">couldn</span>’t find the mini balls of mozzarella so instead I used one big piece of fresh mozzarella. I also added in balsamic vinegar since I thought it would add taste. In the end, I thought the dish was <span class="blsp-spelling-error" id="SPELLING_ERROR_9">ok</span>. I <span class="blsp-spelling-error" id="SPELLING_ERROR_10">didn</span>’t like the grape tomatoes as much as normal slices but I thought the presentation made up for it.<br />K: Thumbs Up<br />N: Thumbs up.<br />R: Thumbs up. I liked the grape tomatoes! Thought it worked well and kept it neat.<br />H: Thumbs up. I have made these before and I’m a big believer in the tomato-basil-mozzarella combo! </div><div></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSMc7tnAparrRjur0nBYwFoFHxBEhH_X7wAnGJ8Udtt5WXYXxUu_GZkTvGyl2X9slTKLycRnolQLR9tC1PnahIMV2uJ89aEJF867X8ji7ZA0EOrDQiOF88wac_fX5GEUt4WkQ3cq7DNGs/s1600-h/DSC00054.JPG"><img id="BLOGGER_PHOTO_ID_5272126057201648738" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSMc7tnAparrRjur0nBYwFoFHxBEhH_X7wAnGJ8Udtt5WXYXxUu_GZkTvGyl2X9slTKLycRnolQLR9tC1PnahIMV2uJ89aEJF867X8ji7ZA0EOrDQiOF88wac_fX5GEUt4WkQ3cq7DNGs/s320/DSC00054.JPG" border="0" /></a><br /></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><a href="http://www.thenibble.com/REVIEWS/main/fish/seafood/california-roll-recipe.asp">CA Roll </a>– Nicole<br />I love Japanese food, but somehow had never made rolls before. It took up until the third roll before we figured out the proper rolling technique, but regardless of the way they looked they all tasted great. We modified the recipe slightly to use “<span class="blsp-spelling-error" id="SPELLING_ERROR_11">krab</span>” (aka artificial crab), and instead of using logs of crab and avocado we just mixed the crab chunks, avocado pieces, and mayo in a bowl. It turned into a bit of crab guacamole that we spread onto the rolls, and worked out very well.<br />K: Thumbs up- Surprisingly DELICIOUS!<br />N: Thumbs up.<br />R: Thumbs up. Very professional and I loved the avocado in it!<br />H: Thumbs sideways: These looked very professional and actually tasted pretty good. I’m just not a huge lover of sushi these days which is why it <span class="blsp-spelling-error" id="SPELLING_ERROR_12">didn</span>’t get a thumbs up from me.<br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1206241">Bacon wrapped scallops </a>– <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Rissa</span><br />I don’t know if it’s fair for me to judge this one because I had never tried scallops before this night. I can’t say I like them…not my <span class="blsp-spelling-error" id="SPELLING_ERROR_14">estilo</span>, and they really <span class="blsp-spelling-error" id="SPELLING_ERROR_15">didn</span>’t have much taste. The bacon around it worked though because I love bacon! But it was painful to actually toothpick the bacon around each scallop when it was piping hot. That’s more of a technique issue obviously. Also, it seems difficult to tell when scallops are done!<br />K: Thumbs down.<br />N: Thumbs sideways – I think that this one has potential, and that we just need to learn the proper technique to make it.<br />R: Thumbs down.<br />H: Big fat thumbs down – Sorry but due to the burns I have on my leg from the bacon grease and the fact that the scallops tasted mushy to me, I would not make these again. </div><div></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzuP1W95dqwjBlBbBsKTjimxqd_XXFps76W4ERNCRmRYXy4uTCSex6I2__ZH4iTKxRKflT_LMogNZXKz1htyztAgwRyPvKpMaQ3y7Kpd0tz17DKUY5XMKysOmfnsgxMyExHv5OP6VQMb8/s1600-h/DSC00051.JPG"><img id="BLOGGER_PHOTO_ID_5272126053809914146" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzuP1W95dqwjBlBbBsKTjimxqd_XXFps76W4ERNCRmRYXy4uTCSex6I2__ZH4iTKxRKflT_LMogNZXKz1htyztAgwRyPvKpMaQ3y7Kpd0tz17DKUY5XMKysOmfnsgxMyExHv5OP6VQMb8/s320/DSC00051.JPG" border="0" /></a><br /></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><a href="http://www.bakedecoratecelebrate.com/recipes/chickenitalianoappetizers.cfm">Chicken Italiano</a>- <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Rissa</span><br />This recipe was so neat to make. A few chopped veggies combined with chicken and mayo. The spices that Heather cooked into the chicken helped make it even tastier. I’m not huge on mayo, but it worked well and the recipe tasted great. It held together well inside two <span class="blsp-spelling-error" id="SPELLING_ERROR_17">wonton</span> wrappers. Someone mentioned maybe just using one wrapper, but I liked two…put a nice “crust” on it. Perfect party recipe as it can really be eaten by hand without a mess!<br />K: Thumbs up- I’ll be making this for the party.<br />N: Thumbs up.<br />R: Thumbs up.<br />H: Thumbs up – These were delicious and beautiful…like little flowers. </div><div></div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdyUXoOdNwWeiiEiCstDYQ3CbqJnF1tcAxzO-iCj6Yp2a1cfoEFUsbLhv_loxnXyoGOOa0JZEdtlIrv5YEVH0ykvlWBMz3Nbv9YHSR8nzHz_oj-KCdhNS88yILVIvMyyDH_CY6q7RgLA/s1600-h/DSC00056.JPG"><img id="BLOGGER_PHOTO_ID_5272126066956250658" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMdyUXoOdNwWeiiEiCstDYQ3CbqJnF1tcAxzO-iCj6Yp2a1cfoEFUsbLhv_loxnXyoGOOa0JZEdtlIrv5YEVH0ykvlWBMz3Nbv9YHSR8nzHz_oj-KCdhNS88yILVIvMyyDH_CY6q7RgLA/s320/DSC00056.JPG" border="0" /></a><br /></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><a href="http://www.foodnetwork.com/recipes/dinner-impossible/brie-with-strawberries-on-brioche-crostini-recipe/index.html">Brie with Strawberries </a>– This was an interesting recipe. I was very skeptical about this recipe as a dessert because I’m used to full-on cakes, cookies, pies, etc. for dessert. Also, I like brie but chives in dessert just <span class="blsp-spelling-error" id="SPELLING_ERROR_18">didn</span>’t sound right. This recipe was easy to put together and it actually ended up tasting quite good. The savory of the brie paired well with the sweetness of the cream cheese. I don’t think I would serve this for dessert, per <span class="blsp-spelling-error" id="SPELLING_ERROR_19">se</span>, but it is definitely an option for an appetizer in the future!<br /><br />K: Thumbs down.<br />N: Thumbs up.<br />R: Thumbs up - Surprisingly, I liked this! I might add a <span class="blsp-spelling-error" id="SPELLING_ERROR_20">weebit</span> of sugar to the cream cheese though.<br />H: Thumbs up.</div></div></div></div></div>Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com0tag:blogger.com,1999:blog-9111942420204869671.post-67784564413681704942008-09-03T21:26:00.000-07:002008-11-18T22:47:52.167-08:00Nicole's Summertime Fruit-inspired menu 6/9/08<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzS0m7ENsbJ9gke35Lw5E0nn7VvPjdyYCtc4Tx1cnuSgkn7uV5EY-m5T6vQPky7dh70LOVbul2KYU8uDC6y7UvwEDUcb3SNpYryDLx8LsWpWKT_v3tLa08Xz5HdTLIu9KSs8pbSrBx9E/s1600-h/IMG_1607.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOzS0m7ENsbJ9gke35Lw5E0nn7VvPjdyYCtc4Tx1cnuSgkn7uV5EY-m5T6vQPky7dh70LOVbul2KYU8uDC6y7UvwEDUcb3SNpYryDLx8LsWpWKT_v3tLa08Xz5HdTLIu9KSs8pbSrBx9E/s320/IMG_1607.JPG" alt="" id="BLOGGER_PHOTO_ID_5270245324627940802" border="0" /></a><br />After last-minute menu planning for dinner nights the past few years, I wanted to put in a bit more effort now that I am done with grad school. I actually had most of the recipes picked out a month in advance (shocking!), and wanted to utilize the "Burgers" cookbook that Rissa had given me since my parents have a grill at their house. The drink recipe was a recommendation from Rissa, I got the salad recipe from a friend after trying it at a recent potluck that I went to, the mango gazpacho recipe was posted on our internal website at work (and was used even though Rissa's coworker had given it a bad review), and I found the peach ice-cream cake recipe on a MarthaStewart.com e-mail that I received. I didn't intentionally search out fruity recipes, although with my sweet tooth and a summertime theme they tended to gravitate towards there naturally.<br /><br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1206173">Peaches and Mixed Greens Salad</a> (Cooking Light, July 2006)<br />Preparer: All<br /><br />This was quite a tasty salad. It was fun putting the dressing together, too (sort of the “little bit of this and little bit of that” routine). I didn’t know if I’d like raspberries and peaches in my salad, but I thought it was soooo tasty! The dressing was very good. The salad bowl was empty once we were done with it. I learned after that the feta cheese was an addition to the ingredients, and to me it’s a MUST when making this again. It offset the sweetness of the fruit quite well. (Rissa)<br /><br />R: Thumbs up!<br />H: Thumbs sideways – however, I would probably not make it again. It was a little too fruity for my liking.<br />N: Thumbs up – yum!<br /><br />Caribbean Pork Burgers (Burger cookbook)<br />Preparer: Rissa<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVY0KkjvpqkSsh4X3BD8cVQELx0AvJpWp8nUjY_VL4YsrAVcAQ4yCi0nd9fIJ1S-QQ9lpm-4NZ0LcYuZ7HA85A_MSxM0vCi3dRng69w4pYiGEEkvlmHzTNn0xtHSPTaZoeWE5_tnKP9A/s1600-h/IMG_1608.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEVY0KkjvpqkSsh4X3BD8cVQELx0AvJpWp8nUjY_VL4YsrAVcAQ4yCi0nd9fIJ1S-QQ9lpm-4NZ0LcYuZ7HA85A_MSxM0vCi3dRng69w4pYiGEEkvlmHzTNn0xtHSPTaZoeWE5_tnKP9A/s320/IMG_1608.JPG" alt="" id="BLOGGER_PHOTO_ID_5270242713443503282" border="0" /></a><br /><br />I made the actual burgers for this one. Heather made the sauce and salsa. We used chicken sausage with mango in it and ground turkey. I found a great way to actually crumble up the chicken sausage...pulse it a few times in the blender! It was overall quite easy (at least for my part), and I wondered what the mango would taste like in the sausage, but I couldn’t taste it much. I really liked the sauce on the burgers, too. (Rissa)<br /><br />R: Thumbs up! This was good - I would use regular white bread buns and put a big piece of cheese on top! I liked the sauce a lot on this one.<br />H: Thumbs sideways – It was okay - there was too much going on in this burger for me to give it a good rating. I like my burgers a little more simple.<br />N: Thumbs up – very savory!<br /><br /><a href="http://www.meals.com/Recipes/Mango-Harvest-Gazpacho.aspx?recipeid=142472">Mango Harvest Gazpacho</a> (nestle.com)<br />Preparer: Heather<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3Z0_OcFzABvPJuOx1RSB-vDNzg6OJzvaXcCYMNYlq-A4tNm5SIhe7j1pMm-AqTgg62RKEQ61R3ePfOt7CO2w7t_kcF8BWmiY45vClM5yzxgWbGe9qG73Lgv3i0sKkK_tBYh8lzWxuoQ/s1600-h/IMG_1605.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3Z0_OcFzABvPJuOx1RSB-vDNzg6OJzvaXcCYMNYlq-A4tNm5SIhe7j1pMm-AqTgg62RKEQ61R3ePfOt7CO2w7t_kcF8BWmiY45vClM5yzxgWbGe9qG73Lgv3i0sKkK_tBYh8lzWxuoQ/s320/IMG_1605.JPG" alt="" id="BLOGGER_PHOTO_ID_5270243922988086530" border="0" /></a><br /><br />This was really easy to put together – simply, adding all the ingredients and blending. However, I was skeptical in the beginning and my gut feeling ended up being right. The soup turned out really sweet and it was almost as if we were drinking juice that had cucumbers and red onion in it. I think it would have worked better if it was a traditional gazpacho that had chunks of mango in it rather than a mango-based gazpacho. (Heather)<br /><br /><br />R: Thumbs down. Not a cold soup fan.<br />H: Thumbs down.<br />N: Thumbs up - I was probably the only person at the table who liked this, but I am a huge fan of cilantro, red onion, and fruit. I can see why most people would not like this though.<br /><br /><a href="http://www.wholeliving.com/recipe/peaches-and-cream-ice-cream-cake?autonomy_kw=peaches%20cream%20ice%20cream%20cake&rsc=header_2">Peaches-and-Cream Ice Cream Cake</a> (marthastewart.com)<br />Preparer: Nicole<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT71bndkxMlwD7nIvHYr8NQxvP-5bXfolRwBWuWSiwWNg6PfzbEbW4IhFXXimuhYSIxqDDdbHCyqsA5WKPWK0udiw3yui3YYb5XnWZG5KW-2iUtTWAAdo2NIlTBZQRbr74G4HtyhDi46U/s1600-h/IMG_1612.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT71bndkxMlwD7nIvHYr8NQxvP-5bXfolRwBWuWSiwWNg6PfzbEbW4IhFXXimuhYSIxqDDdbHCyqsA5WKPWK0udiw3yui3YYb5XnWZG5KW-2iUtTWAAdo2NIlTBZQRbr74G4HtyhDi46U/s320/IMG_1612.JPG" alt="" id="BLOGGER_PHOTO_ID_5270244587089860962" border="0" /></a><br />The ingredients and materials for this recipe were not necessarily standard (that’s Martha for you!), so my many substitutions obviously affected the outcome of this dish. It called for an 8x12-inch cake pan, and I have multiple 9x13 pans but had never heard of an 8x12. Instead of making one large cake and cutting to size I actually made two smaller rectangular cakes in standard loaf pans, and then leveled them off (I made two cakes instead of the one prescribed in the recipe, so the ratio of ice cream:cake was slightly lower). Substitution number two occurred with the peach sorbet, which I was not able to find after trips to two different grocery stores. I substituted extra vanilla ice cream for the peach sorbet, and then made a peach sauce concoction to mix in with the ice cream and peach pieces to make it fruitier. I combined a pureed peach, a few tablespoons sugar, and a tablespoon of Crème de Cassis (I figured that I used it in the salad dressing, why not use a little in the dessert?), and simmered it in a small pan over the stove. The cakes sat in the freezer an hour longer than the minimum two hours, but the ice cream was still not completely set when the cake was sliced (although the peach pieces were frozen solid). I was perplexed by this, and then my mom pointed out that liquor doesn’t freeze, and I had used a small amount with the peaches – oops! Lesson learned for next time. My only other comment would be making sure to use very ripe peaches for the peach pieces; I had to use what was available at the store since I bought them the day before, and had they ripened a couple more days it would have made the cake sweeter and tastier. (Nicole)<br /><br />R: Thumbs sideways. I liked the cake part, but I’m not a huge ice cream fan (though a little bit, combined with peach bits and the cake was tasty). I wouldn’t make it again, but it wasn’t bad either!<br />H: Thumbs sideways – It was just alright in my book. I probably wouldn’t make it again.<br />N: Thumbs sideways with the potential to be a thumbs up.<br /><br /><a href="http://allrecipes.com/Recipe/Bikini-Martini/Detail.aspx">Bikini Martini </a>(allrecipes.com)<br />Preparer: Nicole<br /><br /><br />The somewhat intentional fruit theme of the meal was carried out through the drink, which had pineapple juice and coconut rum in it. This drink was delicious and very easy to make, and complemented the flavors in the other dishes nicely. A perfect summertime cocktail! (Nicole)<br /><br />R: Thumbs way up! It was nice and strong, too.<br />H: Thumbs down. A little too strong for my taste.<br />N: I agree with Rissa – thumbs way up!Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com0tag:blogger.com,1999:blog-9111942420204869671.post-39388989566394704182008-07-09T16:44:00.002-07:002008-09-03T21:20:48.253-07:00Heather’s Southwestern “Cinco de Mayo” Dinner Night 5/5/08In the spirit of Cinco de Mayo, I chose a Southwestern-inspired menu that celebrated summer dishes. For the appetizer, I picked a Chile con Queso with tortilla chips. The drinks were Summertime Blue Mojitos. I wanted a hearty main dish so I opted for Sizzling Southwest Burgers. For the side dishes, I picked Grilled pineapple and avocado salad and Corn with chile lime butter. Last but not ever least in my book, for dessert, I chose Key Lime Pie from and Watermelon Sorbet. We don’t normally make two desserts but since I knew that Rissa wasn’t the biggest fan of lime, I thought the watermelon sorbet would be a good pairing.<br /><br /><a href="http://www.foodnetwork.com/recipes/saras-secrets/chile-con-queso-recipe/index.html">Chile con Queso </a>(Courtesy of FoodNetwork.com)<br /><a href="http://www.foodnetwork.com/recipes/saras-secrets/chile-con-queso-recipe/index.html"></a><br />Heather - This was a simple recipe and we did take some shortcuts (used mozzarella cheese as well as pepper-jack and didn’t use a double boiler). The taste of the dip was good, creamy but with a bite, as any chile con queso should be! The problem was with the consistency. By the time we actually sat down to dinner, the dip was one big coagulated cheese blob! Granted we didn’t put it in a fondue pot or a chafing dish, as the recipe called for, but still!<br />Thumbs down - Because of the consistency, I would not make this recipe again.<br /><br />Rissa - Thumbs down<br />Nicole - Thumbs sideways - I would try it again using a double boiler.<br />Kristin - Thumbs down.<br /><br />Summertime Blue Mojitos –<br />Kristin - This was a very labor-intensive recipe, taking about an hour to make the drinks. However, this was mostly due to the fact that we ran out of regular limes and had to juice key limes. But, they were really tasty and I think had we used regular limes, they wouldn’t have taken so long to make.<br />Thumbs up<br /><br />Heather - Thumbs up - I would try this one again, possibly with bottled lime juice.<br />Rissa: Thumbs up.<br />Nicole: Thumbs up.<br /><br /><a href="http://allrecipes.com/Recipe/Key-Lime-Pie-I/Detail.aspx">Key Lime Pie</a> – (Courtesy of Allrecipes.com)<br />Heather - We used a pre-made graham cracker crust and a tub of Cool Whip Light. Normally, we don’t take so many short-cuts but because we were having two desserts, I thought why not! From my perspective, the pie was easy to make. The only complaint was that it didn’t solidify enough (probably because it was only in the freezer for an hour, instead of the recipe’s four). I still thought it was delicious!<br />Thumbs up<br /><br />Rissa: Thumbs up - I was shocked that I actually enjoyed the tangyness of the lime.<br />Nicole: Thumbs up.<br />Kristin: Thumbs sideways.<br /><a href="http://www.rachaelraymag.com/recipes/dessert-recipes/watermelon-sorbet/article.html"><br />Watermelon Sorbet</a> (Courtesy of Rachael Ray)<br />Heather - Unfortunately, we never got to try this because I didn’t know I was supposed to freeze the container for the ice cream maker and it was still in liquid form, 3 hours later.<br />Thumbs sideways - I would try this one again.<br /><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1227870"><br />Pineapple and Avocado Salad</a> (Courtesy of Cooking Light)<br />Nicole - This dish had great tropical flavors and was a hit. The only complaint I had with it was that the lettuce wilted due to the dressing on the other ingredients. Next time, I would hold off on throwing it all together until the last minute.<br />Thumbs up.<br /><br />Rissa: Thumbs up -The salad was really, really good! And because of the grilled pineapple (which is not hard to do), it made the salad feel a bit on the fancier side.<br />Heather: Thumbs up.<br />Kristin: Thumbs up.<br /><br /><a href="http://allrecipes.com/Recipe/Sizzling-Southwest-Burgers/Detail.aspx">Sizzling Southwest Burgers </a>– (Courtesy of Allrecipes.com)<br />Heather - These were very easy to make. I normally don’t cook with ground beef and unknowingly, bought the highest fat-content beef. Oops! That was my one complaint that they were pretty greasy but they had a great spicy flavor. The addition of the sour cream and salsa made them almost taste like a taco burger! These were also my fiancée’s fav! He even attempted to eat a 2nd but only got half-way through it.<br />Thumbs up<br /><br />Rissa: Thumbs up - I loved this burger! Whoever thought fajita seasoning packets could be the zing of this<br />Nicole: Thumbs up.<br />Kristin: Thumbs up.<br /><a href="http://www.foodnetwork.com/recipes/aaron-sanchez/corn-with-chile-lime-butter-recipe/index.html"><br />Corn with the Chile-Lime Butter</a> (Courtesy of Foodnetwork.com)<br />Kristin - I thought this dish was really tasty, the butter really spiced up the corn. The only problem was that corn isn’t exactly in season yet so the quality of the corn was sub-par. I would definitely try this recipe again in the summer.<br />Thumbs up.<br /><br />Heather: Thumbs up.<br />Rissa: Thumbs up.<br />Nicole: Thumbs up.Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com0tag:blogger.com,1999:blog-9111942420204869671.post-65783521040224536892008-07-09T16:42:00.000-07:002008-10-05T16:51:24.616-07:00Who are the Foxy Foodies?Heather – I started cooking when I was 6 years old, making pancakes every Sunday morning with my mom. Soon thereafter, I became obsessed with food, making gourmet 10-course meals every chance I got. As I got older, I started collecting recipes and in my senior year of high school, made a binder of all the recipes I wanted to try. Fast forward to 2008, I now have two binders, one with recipes I have already made and would make again, and the other with recipes I still have yet to try. This dinner night has only intensified my love for cooking and I look forward to it every month.<br /><br />Kristin – My love for food is only natural growing up with a family in the food industry. My dad owns a food distributor, and I work for Nestle. Cooking on the other hand, did not go beyond making Easy Mac until my junior year in college at Michigan State. I began with a few of my mom’s recipes and then tried out some of Rachael Ray’s. I became addicted once I realized how easy it was to make a healthy (ok- some not so healthy!) fabulous dish at half the cost of a restaurant. When Rissa had asked me if I wanted to join their dinner night I knew it was a perfect fit. One of my favorite parts of dinner night is stirring up a fun cocktail recipe to start the night off with. I still have a few things to learn in the baking department!<br /><br />Nicole – I hail from a line of “baketresses”, and have been baking with my grandmother and mother since I was little. My sweet tooth is also evident in my cookbook and recipe collection, where books and recipes on desserts outnumber all other categories about 2:1. I have enjoyed learning many new recipes with the ladies the past few years, although since I was so busy the past few years the most cooking I did each month was at our dinner night. Now that I am done with grad school I want to reacquaint myself with my kitchen, and go back to remake some of the recipes that we have made together.<br /><br />Rissa - I am proud to say that the very first dinner night was at my house! ever since, I have been what can be called the "date nazi" in making sure that the next night is quickly booked on the calendar the day after the last one completes. Good fun, good food, good company. We've talked through our job, relationships, engagements, somehow while still whipping up some crazy 7 course meals! As for my start in cooking...it begins with my obsession of eating! When I was younger, I cooked savory recipes with my mom and learned about baking with my stepmom. As I started to live on my own in school, I realized that I needed to find a way to make the things I wanted to have at a restaurant..couldn't afford to eat out financially or physically as much as I craved! I soon became obsessed with finding more recipes, reading reviews, collecting printouts, etc. I think I have upwards of 5,346,192 recipes in my house. But I will get through them! I mean, we all have to eat, right? So why not make it fun? :)Foxy Foodieshttp://www.blogger.com/profile/13820148827878178254noreply@blogger.com1