tag:blogger.com,1999:blog-44800743912173457052023-11-16T07:03:52.244-05:00Rachael's Kitchen AdventuresAdventures in cooking, baking, and all around kitchen fun.Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.comBlogger126125tag:blogger.com,1999:blog-4480074391217345705.post-79362521403573924032014-07-21T12:14:00.001-04:002014-07-22T12:24:52.501-04:00One Pot LunchI keep seeing recipes for one pot pasta dishes all over Pinterest (you know like <a href="http://www.apronstringsblog.com/one-pot-wonder-tomato-basil-pasta-recipe/">this one</a>, or <a href="http://damndelicious.net/2014/06/13/one-pot-zucchini-mushroom-pasta/">that one</a>) and I finally decided to try and create one for lunch today. I took the risk of making a single portion, just to see how it'd turn out. I've gotta say...I sort of love this concept and will keep trying different veggie combos!<br />
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<b><u>One Pot Pasta Lunch</u></b><br />
<i>Serves One</i><br />
Estimated Point Value: 4 pts.<br />
<br />
2 oz Spaghetti<br />
6 oz Chicken Stock<br />
2 oz Mushrooms, sliced<br />
2 oz Broccoli, chopped<br />
1 Tbsp Peas<br />
1 Tbsp Corn<br />
2 fresh Basil leaves, chopped<br />
1 Tbsp Parmesan Cheese<br />
Salt and Pepper, to taste<br />
<br />
<ol>
<li>I used my trusty kitchen scale for all the ingredient measuring (except for the liquid) then popped a lid on the pan.</li>
<li>Bring the contents up to a boil, stir and cook until the noodles are done and the liquid is absorbed.</li>
<li>Sprinkle on the parmesan and enjoy!</li>
</ol>
<br />
<br />
Update: 7/22/2014<br />
<br />
Today I tried the following combination:<br />
<br />
2 oz Spaghetti<br />
6 oz Chicken Stock<br />
2 oz Mushrooms, sliced<br />
2 oz Spinach, frozen chopped<br />
2 oz Cherry Tomatos, quartered<br />
3 fresh Basil leaves, chopped<br />
1 Tbsp Parmesan Cheese<br />
Garlic Salt, to taste<br />
<br />
Delicious! Next time I try this combo, I may swap the Parmesan for Feta, I bet that'd be delicious too!<br />
<br />
<br />Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-57288499659293121362014-06-10T12:46:00.003-04:002014-06-10T12:46:54.266-04:00Whole Wheat Strawberry MuffinsOn Friday I took my daughter strawberry picking. I always remember doing this with my dad in the late spring, early summer and was excited to take her for the first time. I made <a href="http://rachaelskitchenadventures.blogspot.com/2011/05/strawberry-shortcake.html">Strawberry Shortcake</a> over the weekend as Hubby's birthday was on Saturday and Strawberry Shortcake is his absolute favorite dessert. Mondays at home are my usual routine and I decided to whip up a batch of Strawberry Muffins, partially because I wanted to try out my new <a href="http://rachaelskitchenadventures.blogspot.com/2014/06/diy-vanilla-extract.html">Vanilla Extract</a>!<br />
<br />
<b><u>Whole Wheat Strawberry Muffins</u></b><br />
<i>Makes 18 muffins</i><br />
<br />
2 cups whole wheat all purpose flour<br />
2 tsp baking powder<br />
1/2 tsp salt<br />
1/2 tsp baking soda<br />
1 tsp cinnamon<br />
2 eggs<br />
2/3 cup white sugar<br />
1 stick unsalted butter, melted and cooled<br />
1 tsp vanilla extract<br />
1/2 cup vanilla Greek yogurt<br />
1 1/2 cup strawberries, quartered (slightly frozen)<br />
<br />
<ol>
<li>Preheat oven to 400 degrees and prepare muffin tin.</li>
<li>In a small bowl, combine flour, baking powder, salt, baking soda, and cinnamon. Set aside.</li>
<li>In a large bowl, whisk together the sugar, eggs, and butter.</li>
<li>Add the vanilla extract and yogurt to the sugar mixture.</li>
<li>Gently mix the dry ingredients into the wet ingredients until just combined.</li>
<li>Fold in the strawberries (mine were slightly frozen which helped them keep their shape).</li>
<li>Scoop batter into muffin tin and bake for 18-20 minutes.</li>
</ol>
Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-5274623238032715852014-06-09T10:35:00.000-04:002014-06-09T10:35:08.614-04:00DIY: Vanilla ExtractGrowing up I remember my mom always telling me about one of my one aunt's friends who made her own vanilla. As a kid I remember thinking this lady must be pretty talented and obviously super sophisticated. Now that I've grown and have learned (am learning) my way around the kitchen I decided to try out this DIY project for myself. After some research, this wasn't such an intimidating task at all! All I needed was some booze (check), vanilla beans (check, thanks Costco), and little jars (basically we're speaking my love language here people!) The type of liquor didn't really seem to matter flavor-wise. Vodka was a pretty traditional choice, but rum and bourbon were also recommended. Being a Bacardi and Diet kind of gal, I obviously chose my go-to white rum. I found 4 oz glass bottles off Amazon for pretty cheap and my Costco started selling whole vanilla beans this fall which was what pushed me over the edge to try this experiment. I even put a semi-cute label on my jars (totally should have reached out to my BFF's graphic artist husband for a cuter label...next time, since there will definitely be a next time!)<br />
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<b><u>Vanilla Extract</u></b><br />
<i>Makes 6 4-oz bottles</i><br />
<br />
12 Vanilla beans, whole<br />
3 cups white rum (vodka, bourbon, etc.)<br />
6 4-oz glass bottles with lids<br />
<br />
<ol>
<li>Prep the bottles by washing and letting them air dry.</li>
<li>Slice the vanilla beans in half and then split open length-wise to expose the caviar.</li>
<li>Place four vanilla bean halves into the jars.</li>
<li>Pour ~1/2 cup of rum on top of the vanilla beans until the bottle is almost full.</li>
<li>Place the lid on the bottles, give them a shake, then put them in a cool, dark place.</li>
<li>Every few days for the first week give them a gentle shake and put them back.</li>
<li>Patience...lots of patience...</li>
<li>You'll want the mixture to steep for at least a month, but it only gets better with age! (Mine have been going since January so they have really beautiful color to them.)</li>
</ol>
<div>
Now, some folks will make all the vanilla extract in a larger jar and then strain out the vanilla beans so that the vanilla has a "cleaner" look to it. I chose not to do that because I love the little flecks of the caviar, also in case the recipients of the jars would like to continue adding liquor to their bottles to make additional vanilla (once you've used a bit, you can totally add more liquor to the existing vanilla extract...those vanilla beans still have lots of good flavor left in them!)</div>
Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-5272365477704663112014-05-09T08:24:00.001-04:002014-05-09T08:24:09.841-04:00Beautiful Mess Birthday Cookie Jars<div style="text-align: center;">
“For we are God’s masterpiece. He has created us anew in Christ Jesus, so we can do the good things he planned for us long ago.”</div>
<div style="text-align: center;">
~ Ephesians 2:10 (NLT)</div>
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This year the <a href="http://www.mops.org/">MOPS</a> theme was "Beautiful Mess" and to go along with the theme, I came up with an spin on a Kitchen Sink Cookie for our birthday gift to each of the moms in our group.<br />
<br />
<b><u>Beautiful Mess Birthday Cookie Jars</u></b><br />
Adapted from <a href="http://www.bakerella.com/mix-things-up/">Bakerella</a><br />
<i>Makes One Dozen Cookies</i><br />
<br />
In a pint-sized glass jar, layer the following:<br />
<ol style="background-color: white; color: #222222;">
<li style="margin-left: 15px;"><span style="font-family: inherit;">2/3 cup Flour</span></li>
<li style="margin-left: 15px;"><span style="font-family: inherit;">1/2 tsp Baking Soda<br />1/2 tsp Baking Powder<br />1/8 tsp Salt</span></li>
<li style="margin-left: 15px;"><span style="font-family: inherit;">1/2 cup Oats</span></li>
<li style="margin-left: 15px;"><span style="font-family: inherit;">1/3 cup M&Ms</span></li>
<li style="margin-left: 15px;"><span style="font-family: inherit;">1/3 cup Chocolate Chips</span></li>
<li style="margin-left: 15px;"><span style="font-family: inherit;">2 Tbsp Brown Sugar (pack down tight - should be below the neck of the jar)</span></li>
<li style="margin-left: 15px;"><span style="font-family: inherit;">1/4 cup White Sugar</span></li>
<li style="margin-left: 15px;"><span style="font-family: inherit;">2 Tbsp Brown Sugar (pack down tight, it will fit!)</span></li>
</ol>
<div>
<span style="color: #222222;">On a recipe card (</span>I used sheets of standard-sized business cards)<span style="color: #222222;">, include the following baking instructions::</span></div>
<div>
<span style="color: #222222;"><ol>
<li>Preheat oven to 350°.</li>
<li>Mix content of the jar with:<br />4 tablespoons butter, softened<br />1 egg yolk<br />½ teaspoon of vanilla.</li>
<li>Roll into 1 ½ inch balls.</li>
<li>Bake for 10-12 minutes.</li>
</ol>
<div>
I made 80+ jars over the course of the year and they turned out beautifully, if I do say so myself, which I just did =) I've enjoyed every precious moment I've spent with my MOPS gals over the past two years and was so excited to be able to come up with a tasty treat to honor each of our mamas on their birthdays!</div>
<div>
<br /></div>
<div>
Much love to all my MOPS sisters, locally and all over the globe!</div>
</span></div>
Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-86634536748355532612014-02-13T15:12:00.002-05:002014-02-13T15:12:24.986-05:00Knock-Off Pasta Fagioli SoupToday is a snow day which means Rachael's making soup for lunch! This is the second time I've made this soup and I've determined it's a keeper. This may be my new "go-to" soup for cold weather replacing my <a href="http://rachaelskitchenadventures.blogspot.com/2012/02/mac-cheese-soup.html">Mac & Cheese Soup</a> from a few years ago...<br />
<b><u><br /></u></b>
<b><u>Knock-Off Pasta Fagioli Soup</u></b><br />
Adapted from <a href="http://www.sixsistersstuff.com/2013/10/tomato-macaroni-soup-recipe.html">Six Sisters' Tomato Macaroni Soup</a><br />
<br />
1 lb ground beef<br />
1 onion, diced<br />
1 celery stalk, diced<br />
1 carrot (or a small handful of baby carrots), diced<br />
2 cloves of garlic, minced<br />
6 cups of chicken/beef stock<br />
1 (14 oz) can diced tomatoes<br />
1 cup ketchup<br />
1 (15 oz) can tomato sauce<br />
1 can of kidney beans, drained and rinsed<br />
3 tablespoons Worcestershire sauce<br />
2 tablespoons brown sugar<br />
1/2 teaspoon dried basil<br />
salt and pepper to taste<br />
1 1/2 cups small pasta shapes (mini wheels, elbow, etc.)<br />
<br />
<ol>
<li>In a large dutch oven, saute onion, celery, garlic, and carrots with the ground beef until cooked.</li>
<li>Add in the remaining ingredients, except for the pasta and bring to a boil.</li>
<li>Once boiling, add in the pasta and cook according to the package instructions.</li>
<li>Serve with parmesan cheese.</li>
</ol>
Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-14908142035551526502013-10-11T15:10:00.000-04:002013-10-11T15:10:08.211-04:00Chicken with Black Bean Sauce<div dir="ltr">
<div>
I have been trying to figure out how to recreate PF Chang's Chicken with Black Bean sauce for years. I've never been able to find a recipe and have tried mulling things over in my head with little success. A little over a year ago, a recipe blog I've been following posted a recipe for "Slow Cooker Garlic and Brown Sugar Chicken". I decided to give it a shot and change it a bit to see if it'd be a good jumping off point...also to see if this could be made WeightWatcher's friendly. After several attempts to get it right, here's the current iteration that Hubby has deemed "perfected". It's now one of our go-to dishes and something for which I always have ingredients on-hand!</div>
<div>
<br /></div>
<b><u>Chicken with Black Bean Sauce</u></b><br />
<div>
Adapted from <a href="http://www.sixsistersstuff.com/2012/07/slow-cooker-garlic-and-brown-sugar.html">Six Sisters Stuff</a></div>
<div>
<i>Serves 8</i></div>
<div>
Estimated Point Value: 5 pts<br />
<div>
<br /></div>
<div>
2 lbs chicken breasts</div>
<div>
<div>
1 cup packed dark brown sugar</div>
<div>
1 can black beans, drained and rinsed</div>
<div>
2/3 cup apple cider vinegar</div>
<div>
1/3 cup chicken stock</div>
<div>
1 Tablespoon garlic powder</div>
<div>
2 Tablespoons soy sauce</div>
<div>
1 teaspoon fresh ground pepper</div>
<div>
2 Tablespoons corn starch</div>
<div>
2 Tablespoons water</div>
<div>
Red pepper flakes, optional/to taste - I just a few shakes, not too much</div>
</div>
</div>
<div>
<br />
<ol>
<li>Spray slow cooker with cooking spray and lay chicken on the bottom.</li>
<li>Spread black beans over top of the chicken.</li>
<li>In a small bowl combine brown sugar, vinegar, chicken stock, garlic powder, soy sauce, black pepper, and red pepper flakes.</li>
<li>Pour the liquid mixture over the chicken and beans, cover and cook on low for 8 hours (or high for 4 hours).</li>
<li>Remove chicken from the slow cooker, shred and return to the slow cooker.</li>
<li>Combine corn starch and water in a small bowl and then add to the slow cooker, stirring until sauce thickens.</li>
</ol>
</div>
<div>
I serve this over 3 pts worth of brown rice with a side of our go-to zero point veggie, broccoli (we buy it in bulk because we're crazy people...who love broccoli.) I've frozen the chicken and sauce mixture and it thaws out nicely too if you aren't able to use the entire batch.</div>
</div>
Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-83480842532482881842013-09-17T07:45:00.001-04:002013-09-17T07:45:55.825-04:00Beef Stew with Ranch Mashed PotatoesLet's just ignore the fact that I haven't posted a new recipe in ages, okay?<br />
<br />
I've been wanting to try this recipe since last winter at some point. I'd been searching for beef stew recipes that I felt would be flavorful enough to counteract Hubby's dislike for your standard-issue beef stew and I think I've got it pretty well ironed-out!<br />
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I served this with some steamed green beans because I needed something green and it was gone in seconds. I'll definitely be making this again this fall/winter for sure!<br />
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<b><u>Beef Stew with Ranch Mashed Potatoes</u></b><br />
Slightly Adapted from <a href="http://thepioneerwoman.com/cooking/2013/01/sunday-night-stew/">The Pioneer Woman</a><br />
<i>Serves 6</i><br />
Estimated Point Value: 8 pts<br />
<br />
1 Tbsp olive oil<br />
1 Tbsp light butter, (<a href="http://www.landolakes.com/Products/Custom/15234.aspx">Land O'Lakes Light Butter</a> is my favorite)<br />
1 lb stew beef<br />
1 small red onion, diced<br />
2 cloves garlic, minced<br />
2 oz tomato paste<br />
2 cups beef stock<br />
Worcestershire, to taste<br />
1/4 tsp sugar<br />
1 cup carrots, diced<br />
8 oz mushrooms, small whole or quartered medium sized<br />
~2 lbs red potatoes<br />
5 tsp Ranch Seasoning<br />
1 Tbsp light butter<br />
2 Tbsp light cream cheese<br />
Salt and pepper, to taste<br />
<br />
<ol>
<li>In a large dutch oven heat the olive oil and first tablespoon of butter over medium high heat. </li>
<li>Brown the stew beef and season with salt and pepper.</li>
<li>Remove the beef from the pan and saute onion and garlic until soft in the deliciousness that the beef leaves behind.</li>
<li>Stir in tomato paste, then add in beef stock, sugar, and a few dashes of Worcestershire, to taste.</li>
<li>Add the beef back into the pot, reduce heat to low, cover, and simmer for 2 hours.</li>
<li>Add in carrots and mushrooms, stirring to combine. Simmer for a half hour, covered.</li>
<li>While the carrots and mushrooms are simmering, prepare mashed potatoes. In a large pot cover potatoes with water and bring to a boil then cook for ~20 minutes or until done.</li>
<li>Drain potatoes and add in butter, cream cheese, and Ranch seasoning (I realize making your own Ranch seasoning is way better for you, but I have yet to find a seasoning combination that I think tastes as good as the classic Hidden Valley variety...it's my cooking fatal flaw, we eat so much ranch I know I should find a healthier alternative...suggestions welcomed.) </li>
<li>Mash using extra beef broth for liquid if necessary (yes milk is more delicious, but...broth has zero points and we're in diet mode people!)</li>
<li>Serve one serving of the beef stew over one serving of the mashed potatoes in a shallow bowl.</li>
</ol>
<div>
Also this is totally one of my 30-by-30 items so I'm counting it as a double-win!</div>
Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-3876485837109567022013-02-20T07:00:00.000-05:002013-02-20T07:00:14.693-05:0030 by 30: The Final Tally<br />
Well, the time has come. I turned 30 yesterday and here's the fall out from my 30-by-30 list:<br />
<ol>
<li><b><i>In Process!</i></b> Bake a cheesecake in my spring-form pan, not from a box mix. - I have the perfect recipe, and made a cheesecake bar that was delicious to try a less intimidating cheesecake situation before I went all in.</li>
<li><b><i>In Process!</i></b> Create a Beef Stew recipe that Hubby will eat. - I have the recipe and the ingredients and it's on the menu for this week!</li>
<li><b><u>DONE!</u></b> Scour the Internet for a Chicken with Black Bean Sauce recipe reminiscent of the dish at PF Changs. (Hubby's request)</li>
<li><b><u>DONE!</u></b> Perfect Snickerdoodles (since they have eluded me thus far!) - Abandoned for delicious Snickerdoodle Blondies and Pumpkin Snickerdoodles.</li>
<li><b><u>DONE! </u></b>Bake bread made with yeast.</li>
<li>Attempt one Julia Child recipe. - I borrowed a cookbook from the library and went to the Smithsonian to see her kitchen exhibit, does that count for anything?</li>
<li><b>DONE! </b>Bake a Martha Stewart cupcake successfully. - Counting this as done since I made two cupcakes only slightly adapted from Momma Martha.</li>
<li><b>DONE!</b> Reorganize/redesign pantry storage situation (okay, so this will mostly be Hubby, but I can help!) - working with what I have, but moving things around seems to be helping...we'll see if we go for a more long-term solution or not...right now life is good in the pantry...I bought a label maker and as you have probably guessed, I labeled all the things. LOVE.</li>
<li><b><u>DONE!</u></b> Discover a delicious beef brisket recipe...smoker or no smoker I need to figure out how to get some tasty brisket into my belly! - This was delicious and most definitely something that has happened more than once!</li>
<li><b><u>DONE!</u></b> Get a decent understanding of the book of Revelation. - Last spring I participated in a Beth Moore study on Revelation through our women's ministry at church and it was amazing!</li>
<li><i><b>In Process!</b></i> Scripture Memory - complete at least one year of the Living Proof Ministries (Beth Moore's) Scripture Memory Challenge. - I did really well at the beginning of the 2011...I did memorize several verses or have go-to verses that have stuck over the past few years. I think this shall always be (and should always be) a work in progress!</li>
<li><b><u>DONE</u></b> and<b><i> In Process!</i></b> See Beth Moore live, or attend another women's conference. - I attended a women's conference in the fall, am planning on attending one in March, AND have plans to go see Beth live with my college gals in the fall!</li>
<li><b><u>DONE!</u></b> Reacquaint ourselves with a young couples' ministry. - We gave the new group at church a shot, but it didn't work out for us...we are blessed to be surrounded by lots of other young couples who walk with us daily and really, that's what we want/need.</li>
<li><b><u>In Process!</u></b> Read through the Bible chronologically...still working on this one, not as quickly as I would have liked. I always seem to pause when I do a more intensive Bible study with my women's group...</li>
<li>Watch the Godfather Movies.</li>
<li><b>Eh? </b>Do one of the Oscar days at the movie theater where you watch all the best picture nominations in one day/weekend. - Due to the fact that I finally let myself own the fact that I don't really like movie theaters, this isn't happening. I'd just rather wait and watch movies in our home theater with Hubby and Kitty.</li>
<li><b><u>DONE!</u></b> Read more...a lot more. Granted this isn't measurable, so let's say (realistically) 15 books. - My totals are: 2011 27 books, 2012 24 books...I even guest blogged for a friend over at Hooked to Books for a while...AND joined a book club which is having it's one year anniversary next month!</li>
<li><b><u>DONE! </u></b>Get a library card to assist in accomplishing #17.</li>
<li><b><u>DONE! </u></b>Be better about having Date Nights and actually taking advantage of babysitting offers. - We're definitely less shy than we used to be about asking for help which is a win =)</li>
<li><b>Eh?</b> Become a KCBS Certified BBQ Judge, just like Hubby. - we've found classes this spring that would be convenient should we have a place to stick our 3 year old...we'll see if that materializes.</li>
<li>Complete wedding scrapbook.</li>
<li>Dine at one of the Top Chef contestants' restaurants...or more ;-) - I have a friend that wants to do this with me, maybe we'll hit it for her 30th later this year!</li>
<li>Attempt a Top Chef contestant recipe.</li>
<li><b><i>In Process!</i></b> Attain a reasonable/healthy weight and maintain so I can go through my closet and actually get rid of some clothes that are never going to happen again. - I've done really well, lost over 15 pounds since making this list and really only have 5 more to go. Really excited and our BFF is getting married in the spring so I totally have motivation to knock out those last 5 lbs after all the birthday food has subsided ;-)</li>
<li>Figure out a plan for the master bath (our master suite is structurally confusing and slowly we're working on it.)</li>
<li><b><u>DONE!</u></b> Take a vacation... preferably one that does not require me to cook or clean house although a rental situation requiring such things would be an acceptable second vacation ;-) - in 2012 we hit both Disneyworld AND a kid-free anniversary vacation to Lake Louise in Banff National Park which was heavenly.</li>
<li><b><u>DONE!</u> </b>WVU Girls Weekend =) Maybe two of them ;-) Or three 0=) - We've gotten together several times and have a date on the books to celebrate our collective 30ths this summer!</li>
<li><b><i>In Process!</i></b> Swimming lessons, namely for LJ, but it couldn't hurt me either to become more comfortable in the water. - she turns 3 in exactly one week, so she'll be of age and ready to go! (Yes, I'm 30, she'll be 3, and guess what...Hubby turns 33 this year...2013, ha!)</li>
<li><b><i>In Process!</i></b> Go to the eye doctor, probably should happen since it's been since my 2002 Lasik surgery. - We've undergone several insurance changes in the past few years, BUT I finally got some eye doctor recommendations and this spring should finally get myself there! I did pass my eye exam to renew my driver's license which I had to do this month, so...sort of a win?</li>
<li><b><i>In Process!</i></b> Figure out what I want to be when I'm not a stay-at-home-mom anymore =P - Are you really ever done with this one?</li>
</ol>
<div>
<b><u><i>The Final Tally</i></u></b></div>
<div>
14 - <b><u>DONE!</u></b></div>
<div>
8 - <b><i>In Process</i></b></div>
<div>
2 - <b>Eh? </b>(Abandoned)</div>
<div>
6 - Incomplete</div>
<div>
<br /></div>
<div>
So, who wants to come over, make some Beef Stew, watch The Godfather movies, then eat some Cheesecake (preferably a recipe from Julia Child or a Top Chef contestant)?</div>
<div>
<br /></div>
<div>
All in all I'm more satisfied with this list than I originally thought I would be when I set out to update it for my birthday. Not too shabby, not too shabby at all! Maybe I'll finish these WHILE I'm 30 =)</div>
Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-8717690257900263722013-02-19T07:21:00.001-05:002013-02-19T07:21:06.274-05:00Happy 30th to ME!<br />
For my birthday, go do something nice for someone. Pay for the folks behind you in the drive thru. Pick up some litter. Make a kid giggle instead of scream in the Target check-out line. Or my personal favorite, take stickers and a $5 Starbucks card to the market...find a mom with an unruly toddler, give the toddler some stickers and the mom the giftcard. Smile and tell her "My friend Rachael wants you to treat yourself today, you're worth it!"<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>"Dear friends, since God so loved us, we also ought to love one another." </b></div>
<div style="text-align: center;">
~1 John 4:11 </div>
<div style="text-align: center;">
(How perfect is it that this is my "verse of the day" today =)</div>
<br />
Report back to me by leaving a comment here on the blog. Let's see how many we can get today, okay?<br />
<br />
And thanks for all the birthday wishes, I may not have finished my 30-by-30 list (more on that later) but I had a good time trying and took some fun diversions along the way!<br />
Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com4tag:blogger.com,1999:blog-4480074391217345705.post-78367459685491676302012-11-13T10:06:00.004-05:002012-11-13T10:07:54.724-05:00Vanilla Eggnog Bundt CakeMy hubby LOVES egg nog. I find it pretty repulsive, but since I'm a nice wife, I grabbed a carton at the grocery store this weekend. Being in a hurry and not the egg nog expert he is, I didn't realize I'd grabbed a carton with a "use by date" that was far too soon and out of character for "usual" egg nog. My bad. Oh well, it gave me a chance to try out a recipe that called for egg nog that I've had saved for a year or so.<br />
<b><u><br /></u></b>
<b><u>Vanilla Eggnog Bundt Cake</u></b><br />
<div>
Adapted from <a href="http://smells-like-home.com/2012/01/vanilla-bean-eggnog-bundt-cake/">Smells Like Home</a></div>
<div>
<br />
<div>
15 oz (3 cups) all-purpose flour</div>
<div>
<div>
2 tsp baking powder</div>
<div>
1 tsp salt</div>
<div>
1/2 tsp cinnamon</div>
<div>
1/4 tsp nutmeg</div>
<div>
2 sticks butter, unsalted and softened</div>
<div>
14 oz (2 cups) granulated sugar</div>
<div>
3 large eggs</div>
<div>
1 cup eggnog </div>
<div>
1 Tbsp vanilla</div>
</div>
</div>
<div>
<ol>
<li>Preheat oven to 350 degrees.</li>
<li>In a bowl, combine flour, baking powder, salt, and spices; set aside.</li>
<li>In a liquid measuring cup, measure out 1 cup of egg nog and add in 1 Tbsp of vanilla; set aside.</li>
<li>In a stand mixer, cream together butter and sugar.</li>
<li>Add in eggs one at a time until combined.</li>
<li>Add 1/3 of the flour mixture and with mixer running, pour in 1/2 of the liquid.</li>
<li>Scrap down the sides, and repeat.</li>
<li>Scrape down the sides once more and add the remaining 1/3 of the batter and stir until just combined.</li>
<li>Pour/spread into a well greased bundt pan (seriously, grease well, mine did not come out so pretty during this first attempt, delicious, but not pretty!)</li>
<li>Bake at 350 for 45-55 minutes or until done.</li>
<li>Cool for about 10 minutes in the pan before turning out on a cooling rack to finish cooling off the cake.</li>
</ol>
</div>
Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-32377705689090806802012-11-07T16:18:00.000-05:002012-11-12T16:34:53.802-05:00Chicken and Mushroom Stroganoff<div>
Slow Cooker meals are always a tough sell around my house, but I've been trying to find a good knock-off stroganoff recipe for YEARS. My hubby is obsessed with the Mushroom Stroganoff at Noodles and Company, but that's anything but figure-friendly. I saw this on Pinterest (like I do) and decided to give it a shot, incidentally enough the same day another friend was testing out the same recipe, ha!<br />
<br />
The results were pretty tasty. The original recipe called for Cream of Mushroom soup, but I had Cream of Chicken on-hand and while I'm sure Cream of Mushroom would have given this a solid mushroom boost, I was pretty pleased with the flavor. I also used fettuccine instead of egg noodles since that's what I had on-hand, but I'm sure either would be super yummy =)</div>
<div>
<br /></div>
<b><u>Chicken and Mushroom Stroganoff</u></b><br />
<div>
Adapted from <a href="http://shrinkingjeans.net/2009/09/crock-pot-chicken-stroganoff/">Shrinking Jeans</a><br />
<div>
<i>Serves 6</i></div>
<div>
Estimated Point Value: 8 pts</div>
<div>
<br /></div>
<div>
1.5 lbs chicken breast (4 frozen chicken breasts worked for me)</div>
<div>
16 oz nonfat plain yogurt</div>
<div>
1 can Campbell's Healthy Request Cream of Chicken Soup</div>
<div>
1 package Lipton Onion Soup Mix</div>
<div>
10 oz Mushrooms, quartered</div>
<div>
12 oz Fettuccine (or Egg Noodles, whatever you have/prefer)</div>
<div>
<ol>
<li>Spray slow cooker with cooking spray and put chicken breasts on the bottom (I put mine in frozen; me = lazy one who never remembers to defrost).</li>
<li>Combine yogurt, condensed soup, and soup mix in a small bowl and pour over chicken.</li>
<li>Layer quartered mushrooms on top.</li>
<li>Cook for 7 hours on low.</li>
<li>Remove chicken, shred, and return to the sauce.</li>
<li>Prepare noodles according to the package instructions.</li>
<li>Serve noodles topped with stroganoff sauce.</li>
</ol>
</div>
</div>
Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-31045290490335548472012-10-29T16:25:00.002-04:002012-10-29T16:26:59.046-04:00Pumpkin SnickerdoodlesForget regular Snickerdoodles, I'm sticking with <a href="http://rachaelskitchenadventures.blogspot.com/2011/03/snickerdoodle-blondies.html">Snickerdoodle Blondies</a> and these new gems and calling it a win!<br />
<br />
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4A6ZYDsBLRKTOEpsNoZApNu1-IsZQXofnfl-SFAM9LCmscwyrdjbYB8OP5u30AZOfI0Vr0Vf-ec9J1xeQUTmPNLZHeeLgC74qVdtNCPHeFqJgqh6xZKDHJzy47yIKfi_yW_FhB8YvuX0/s1600/IMG_8123.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4A6ZYDsBLRKTOEpsNoZApNu1-IsZQXofnfl-SFAM9LCmscwyrdjbYB8OP5u30AZOfI0Vr0Vf-ec9J1xeQUTmPNLZHeeLgC74qVdtNCPHeFqJgqh6xZKDHJzy47yIKfi_yW_FhB8YvuX0/s1600/IMG_8123.gif" width="320" /></a></div>
<br /></div>
<div>
<b><u>Pumpkin Snickerdoodles</u></b><br />
Adapted from <a href="http://www.annies-eats.com/2011/09/23/pumpkin-snickerdoodles/">Annie's Eats</a></div>
<div>
<i>Makes 3 1/2 dozen</i></div>
<div>
<br /></div>
<div>
3 3/4 c (1 lb 2 3/4 oz) flour</div>
<div>
1 1/2 tsp baking powder</div>
<div>
1/2 tsp salt</div>
<div>
1/2 tsp cinnamon</div>
<div>
1/4 tsp nutmeg</div>
<div>
1 c (2 sticks) unsalted butter, room temperature</div>
<div>
1 c (7 oz) sugar</div>
<div>
1/2 c (3 1/2) light brown sugar, packed</div>
<div>
3/4 c (180 grams) pumpkin puree </div>
<div>
1 egg</div>
<div>
1 Tbsp vanilla</div>
<div>
<br /></div>
<div>
For rolling:</div>
<div>
3 1/2 oz sugar</div>
<div>
1 tsp cinnamon</div>
<div>
1/2 tsp ginger</div>
<div>
Dash of nutmeg</div>
<div>
Dash of cloves<br />
<ol>
<li>In a mixing bowl, combine flour, baking powder, salt, cinnamon, and nutmeg then set aside.</li>
<li>Cream together the butter, pumpkin, and sugars in a stand mixture with the paddle attachment.</li>
<li>Add in egg and vanilla until combined.</li>
<li>Add in the dry ingredients until combined.</li>
<li>Cover and chill for at least an hour.</li>
<li>Preheat oven to 350.</li>
<li>Mix the rolling sugar and spices in a shallow dish.</li>
<li>Roll dough into balls (a generous tablespoon of dough) and roll in the sugar.</li>
<li>Bake for 13-14 minutes (the cookies are more cake-y than crumbly, so keep that in mind when judging their done-ness.)</li>
</ol>
</div>
Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-38772412060607530622012-06-22T15:11:00.001-04:002012-06-22T15:11:56.133-04:00Chicken SaladSo, I have only discovered enjoying chicken salad in the last few months...it's been so hot around here I decided I needed to attempt to make a batch for myself. My recipe contains no nuts or celery like your standard chicken salad, but I find it delicious (and neither of those things would be consumed by Hubby since he's allergic to celery, yes I said celery, and he hates when nuts are mixed into "otherwise perfectly good food"...so there you have it...and don't ever try to give him a brownie with nuts mixed in unless you want to see a combo sad/angry face.)<br />
<span style="background-color: white;"><br /></span><br />
<span style="background-color: white;">It may continue to evolve a bit, but I'm pretty stoked with what I've come up with so far! </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55jrsak4NRDTh89M0otLO2_jIfNCN5HCzTV303yP_L4Hh6RT5t5xf7lxPMqKpMgxUvGhKIsIWjQ0TG7ej5bW4DN5YKH1pnmngIkAjTWHk1txUK6-afuqQ2lkueewHGq_bJpn9W9MvIyM/s1600/IMG_7071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi55jrsak4NRDTh89M0otLO2_jIfNCN5HCzTV303yP_L4Hh6RT5t5xf7lxPMqKpMgxUvGhKIsIWjQ0TG7ej5bW4DN5YKH1pnmngIkAjTWHk1txUK6-afuqQ2lkueewHGq_bJpn9W9MvIyM/s320/IMG_7071.JPG" width="320" /></a></div>
<br />
<b style="background-color: white;"><u>Chicken Salad</u></b><br />
<i>Serves 4</i><br />
Estimated Point Value: 4 pts<br />
<br />
14 oz deboned rotisserie chicken meat (white meat only)<br />
4 Tbsp Light Miracle Whip*<br />
3 Tbsp dried cranberries<br />
3 Tbsp frozen peas<br />
2 Tbsp fresh parsley<br />
Garlic salt and pepper, to taste<br />
<br />
Mix all the ingredients in a bowl until combined. Serve over lettuce, in a hollowed out tomato, a red bell pepper halve, or in a croissant (none of those serving options are included in the estimated point value given above.)<br />
<br />
<br />
*Whatever, I use Miracle Whip because it's delicious, you can use mayo if you want, but I'm gonna think you're sorta gross...well, not really...it'll be delicious, just less...zing! We can still be friends. Promise.Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-35568704279229286422012-06-22T11:48:00.000-04:002012-06-22T14:50:10.387-04:00Rice Krispie TreatsToday I discovered that one regular box of Rice Krispie's is actually "meant" for 2 full batches of Treats...obviously this was the intended purpose so I decided to make one batch of regular Treats and one peanut butter. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjXqRwXOsAkQDvP9hgermrF9TudronX5IlMuF_sVI_aiLQW9I-SI-02Vld1kEgTVZXRjau3dRHb5g3eavLUu9Oh5uYxvgbuYxZOReAu8dVAuYr_VuiLOiG9NkdbQJgf-7QXHY7IA96j0/s1600/IMG_7070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjXqRwXOsAkQDvP9hgermrF9TudronX5IlMuF_sVI_aiLQW9I-SI-02Vld1kEgTVZXRjau3dRHb5g3eavLUu9Oh5uYxvgbuYxZOReAu8dVAuYr_VuiLOiG9NkdbQJgf-7QXHY7IA96j0/s320/IMG_7070.JPG" width="320" /></a></div>
<br />
<span style="background-color: white;">Brilliance people</span><span style="background-color: white;">, sheer brilliance.</span><br />
<div>
<br /></div>
<div>
<b><u>Rice Krispie Treats</u></b></div>
<div>
Adapted from <a href="http://www.ricekrispies.com/en_US/recipes/the-original-treats.html#/en_US/recipes/the-original-treats">Rice Krispies</a></div>
<div>
<i>Makes one 13x9 inch pan</i></div>
<div>
<br /></div>
<div>
3 Tbsp margerine or salted butter</div>
<div>
10 oz marshmallows (any size)</div>
<div>
1/2 tsp vanilla</div>
<div>
6 cups* Rice Krispies</div>
<div>
<br />
<ol>
<li><span style="background-color: white;">Melt butter in a large sauce pan or pot on low heat.</span></li>
<li><span style="background-color: white;">Add marshmallows and stir frequently until melted.</span></li>
<li><span style="background-color: white;">Stir in vanilla.</span></li>
<li><span style="background-color: white;">Remove from heat and fold in cereal.</span></li>
<li><span style="background-color: white;">Pour into a greased 13x9 inch pan and press into place.**</span></li>
<li><span style="background-color: white;">Cool on the counter before cutting.</span></li>
</ol>
</div>
<div>
<br /></div>
<div>
<b><u>Peanut Butter Rice Krispie Treats</u></b></div>
<div>
Adapted from <a href="http://www.mybakingaddiction.com/peanut-butter-rice-krispie-treats/">My Baking Addiction</a></div>
<div>
<i>Makes one 13x9 inch pan</i></div>
<div>
<br /></div>
<div>
3 Tbsp margerine or salted butter</div>
<div>
10 oz marshmallows (any size)</div>
<div>
1/2 vanilla</div>
<div>
2/3 cup peanut butter</div>
<div>
6 cups Rice Krispies*</div>
<div>
1 cup Reese's Pieces</div>
<div>
<div>
<br />
<ol>
<li><span style="background-color: white;">Melt butter in a large sauce pan or pot on low heat.</span></li>
<li><span style="background-color: white;">Add marshmallows and stir frequently until melted.</span></li>
<li><span style="background-color: white;">Stir in vanilla and peanut butter until smooth.</span></li>
<li><span style="background-color: white;">Remove from heat and fold in cereal and Reese's Pieces.</span></li>
<li><span style="background-color: white;">Pour into a greased 13x9 inch pan and press into place.** </span> </li>
<li>Cool on the counter before cutting.</li>
</ol>
</div>
</div>
<div>
*This was 160 grams of dry cereal, I found (as I usually do) weighing was the easier way to go here.<br />
<br />
**I use a plastic sandwich bag over my hand sprayed with cooking spray to avoid a complete sticky disaster. Call me crazy, but it works!</div>Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-71739272811773555362012-04-18T14:38:00.002-04:002012-04-18T14:51:25.467-04:00Buffalo Pulled Chicken<span ><span style="font-size: 100%;">A while back I found </span></span><a href="http://pinterest.com/pin/231653974552460546/" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">a pin</a><span ><span style="font-size: 100%;"> for this type of thing on </span></span><a href="http://pinterest.com/MamaBing05/" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Pinterest</a><span ><span style="font-size: 100%;">. The recipe took me back to a blog I'd never been to before called </span></span><a href="http://mykitchenapron.blogspot.com/2011/07/crock-pot-buffalo-chicken.html" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">My Kitchen Apron</a><span ><span style="font-size: 100%;"> and I decided to give it a shot although I made several changes after reading reviews and such. It was pretty tasty, but definitely hit my preferred tolerance-level as far as the heat was concerned (Bing would probably not consume this as he and I share drastically different "pepper </span>palates<span style="font-size: 100%;">" as it were. It made for a tasty open-faced sandwich with some ranch dressing drizzled over the top though and it shall be a tasty treat to keep in the freezer when I want a warm treat!</span></span><div><span ><span style="font-size: 100%;"><br /></span></span></div><div><span ><span style="font-size: 100%;"><b><u>Buffalo Pulled Chicken</u></b></span></span></div><div><span ><i>Serves 5 (generously)</i></span></div><div><span >Estimated Point Value: 4.5 pts</span></div><div><span ><span style="font-size: 100%;"><br /></span></span></div><div><span ><span style="font-size: 100%;">1 1/2 lbs chicken breasts (I used frozen)</span></span></div><div><span ><span style="font-size: 100%;">1 cup <a href="http://www.franksredhot.com/products/hot-sauce">Frank's Red Hot Sauce - Original</a> </span></span></div><div><span ><span style="font-size: 100%;">1/2 cup chicken stock</span></span></div><div><span >1 packet <a href="http://www.hiddenvalley.com/products/hidden-valley-dressing-mixes/">Hidden Valley Ranch</a> mix</span></div><div><span >2 Tbsp butter, salted</span></div><div><span >1/2 cup nonfat plain yogurt</span></div><div><ol><li><span >In a crock pot, layer the chicken breasts after spraying the pot with cooking spray.</span></li><li><span >Sprinkle the packet of dressing mix over the top of the chicken.</span></li><li><span >Pour the hot sauce and chicken stock over the chicken.</span></li><li><span >Cover and cook on low for 4 hours.</span></li><li><span >After 4 hours remove the chicken from the crock pot and "pull" (using two forks or the handy stand-mixer-with-paddle-attachment trick, whichever you prefer) then return to the crock pot.</span></li><li><span >Add the butter and yogurt and stir well.</span></li><li><span >Cook for 1-2 hours on low until it reaches your desired consistency. <br /></span><span style="font-family: Georgia, serif; "><br />I went about 30 minutes with the lid on, then 30 with the lid off, 30-on, 30-off. The result was a bit sloppy for picking up a sandwich to eat, but I ate mine open-faced and it was amazing.</span></li></ol></div>Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-72493299569244432542012-04-11T17:07:00.003-04:002012-04-11T17:18:22.532-04:00Ham and Mushroom Quiche<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMl5tLobw3h8XpudotGaFxqs38SFJKg2RbKghBsd6hsKanlj_4ghg6hKv5A4DaCEm76Nj5RTelCeB8Q71I-Wtq3GQ6VBy7TnisBBT-3ika6mFIWFOV4mx4zSgpOuudKZMb_QCZJutxljM/s1600/IMG_6158.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMl5tLobw3h8XpudotGaFxqs38SFJKg2RbKghBsd6hsKanlj_4ghg6hKv5A4DaCEm76Nj5RTelCeB8Q71I-Wtq3GQ6VBy7TnisBBT-3ika6mFIWFOV4mx4zSgpOuudKZMb_QCZJutxljM/s320/IMG_6158.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5730255519555704194" /></a><br /><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; ">What to do with leftover Easter ham? The possibilities are all delicious, but this year I attempted my first quiche. From what I gathered doing some research on the interwebz, there were about a bazillion ways to make quiche. I stumbled along and came up with something I found pretty tasty (and it even qualified as "dinner" for Hubby which is quite a feat since he would probably say there is only one person's serving of actual ham in the quiche ;-) )</div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; line-height: normal; font-style: normal; "><b><u>Ham and Mushroom Quiche</u></b></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; line-height: normal; font-weight: normal; "><i>Serves 6</i></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; ">8 oz diced cooked ham</div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; ">8 oz sliced mushrooms</div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; ">1 small red onion</div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; ">4 eggs</div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; ">1 cup milk</div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; ">6 oz shredded sharp cheddar cheese</div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; line-height: normal; font-style: normal; font-weight: normal; ">1 refrigerated pie crust (Pillsbury is my brand of choice)</div><div><ol><li><span >Preheat the oven to 350 and prepare a pie pan for baking with the refrigerated pie crust.</span></li><li><span >In a skillet with some olive oil, saute the mushrooms and onion together until soft.</span></li><li><span >Layer the ham on the bottom of the pie shell, then the onion/mushrooms, and finally the cheese.</span></li><li><span >In a bowl, beat together the eggs and milk and pour over the top of the quiche filling.</span></li><li><span >Bake at 350 for 50-60 minutes until the egg is set and a knife stuck in the middle comes out clean.</span></li><li><span >Allow to cool a bit before serving.</span></li></ol><div><span >Super easy and super delicious. I didn't use any seasoning since the various components were pretty flavorful on their own. I have a feeling you could adjust the filling for whatever veggies you had on-hand and it would be just as delicious!</span></div></div>Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-59835742295567804892012-04-08T07:32:00.005-04:002012-04-08T08:07:04.123-04:00Mini Iced Sugar Cookies<div style="text-align: center;"><i style="font-family: Georgia, serif; font-size: 15px; "><b>Happy Easter!!</b></i></div><div style="text-align: left;"><i style="font-family: Georgia, serif; font-size: 15px; "><b><br /></b></i></div><div style="text-align: left;"><span >I've had "Christ the Lord is risen today, Alleluia</span><span >!" in my head for the past 24 hours...not in a bad way, but I never could quite since those alleluias sung in tune...at all. Still it's one of my favorite hymns of all time and you really only hear it at Easter in most churches (unless you get a special request day...oh man...those were the best...Dad always requests #600 Wonder Words of Life...one hymn I can still play on the piano without much trouble at all...then again...I was always better at hymns than your standard-issue classical tunes...it was the chords...I have super long fingers...this makes hymns a bit easier...but I digress.)</span></div><div style="text-align: left;"><span ><br /></span></div><div style="text-align: left;"><span >I saw these cookies a week or so ago and knew I wanted to make them for the post-church lunch we're hosting for our family and friends today for a couple of reasons. </span></div><div style="text-align: left;"><span ><br /></span></div><div style="text-align: left;"><span >#1 - Sugar cookies are The Hubby's favorite and I have yet to perfect these bad boys. (I believe I have done so with this recipe).</span></div><div style="text-align: left;"><span ><br /></span></div><div style="text-align: left;"><span >#2 - How cute are the Cadbury Mini-Eggs?! I had never eaten one until baking these cookies and oh my goodness, I'm HOOKED! The colors are great and springy and fun.</span></div><div style="text-align: left;"><span ><br /></span></div><div style="text-align: left;"><span >We don't do Easter Bunny shenanigans around here, but that doesn't mean we don't enjoy a good theme-cookie =)</span></div><div style="text-align: left;"><span ><br /></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsroD_IjzsX4bUiN0MYW7e3LDJGTcfErVFgbU9_twHqATKMvkOpkOof6OOhOSQK7dUGbgLcNL0CEYuehbGhthme1m3wyGzuPQaKeyUFJoPzM4tAyaDAulOEwKvY6S0oXWYdCANi18ScLI/s1600/IMG_6087.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsroD_IjzsX4bUiN0MYW7e3LDJGTcfErVFgbU9_twHqATKMvkOpkOof6OOhOSQK7dUGbgLcNL0CEYuehbGhthme1m3wyGzuPQaKeyUFJoPzM4tAyaDAulOEwKvY6S0oXWYdCANi18ScLI/s320/IMG_6087.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5728995803546298450" /></a><div style="font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; "><u><b>Mini Iced Sugar Cookies</b></u></div><div><span >Adapted<span style="font-size: 100%;"> from </span></span><a href="http://penniesonaplatter.com/2012/03/30/easter-nest-sugar-cookies/" style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; ">Pennies on a Platter</a></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; line-height: normal; "><i>Makes 5 dozen mini-cookies</i></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; "><b><u><br /></u></b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><u style="font-size: 100%; ">Cookies</u></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">22 1/4 oz flour</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">4 1/2 tsp baking powder</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">3/4 tsp salt</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">1 1/2 cups unsalted butter, room temperature</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">10 1/2 oz sugar</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">3 eggs</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">2 Tbsp vanilla</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><u>Icing</u></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">1 1/2 lbs powdered sugar</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">5 Tbsp milk</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">1/3 cup unsalted better, meled</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">1 Tbsp vanilla</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; ">Green food coloring</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; font-weight: normal; "><a href="http://www.thehersheycompany.com/brands/cadbury/mini-eggs-candy.aspx">Mini Cadbury Eggs</a> (2 bags)</div><div><span ><br /></span></div><div><span ><u>Cookies</u></span></div><div><ol><li><span >Combine flour, baking powder, and salt in a bowl and set aside.</span></li><li><span >In a stand-mixer, beat the butter and sugar together on medium/high until fluffy.</span></li><li><span >With the mixer still going, add in the eggs and vanilla (each egg one at a time).</span></li><li><span >Reduce the mixer speed to low and add in the flour mixture (I kept the machine going and just kept adding in spoonfuls of the flour so the mixer wouldn't get too overwhelmed).</span></li><li><span >Cover the dough and chill for at least one hour.</span></li><li><span >Preheat the oven to 350 and prepare baking sheets.</span></li><li><span >Roll the dough into balls using about a tablespoon of dough (or if you're a nut like me, 3/4 oz of dough per ball...love my kitchen scale!) and place on the cookie sheets.</span></li><li><span >Bake the first set of sheets for 10-11 minutes, rotating once halfway through. (Bake the remaining sheets 9-10 minutes.)</span></li><li><span >Allow the cookies to cool on the baking sheets for 10 minutes before transferring to a wire rack to allow them to completely cool before icing.</span></li></ol><div><span ><u>Icing</u></span></div></div><div><ol><li><span >Beat together all the icing ingredients (add more sugar to thicken, more milk to thin) - I used 8 drops of food coloring for this amount of icing.</span></li><li><span >Make sure the icing is thick enough that it will harden and keep the candy eggs in place.</span></li><li><span >Using a star-tip, ice the cookies and place three eggs on top.</span></li><li><span >Allow the icing to set completely before storing.</span></li></ol><div><span >I ran out of eggs because I'm a moron and so I used some jellybeans. Which this isn't as cute, it's certainly tasty and good for any non-chocolate lovers in your house (I have no idea what those people are personally, but I hear they exist...people that don't like chocolate...)</span></div></div><div><span ><br /></span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-4aQ9nRGBe8Hw1OnYm8xi1-54MeTCke3u-B1x-u_EBgoEhaU8M8FD_5xBJN6QtQ8zRnJvtQxCnsTC-PaXTw7uGeNfgcPeJTePECA_Tt-Nv6anIXLJ1w0ZYAfNHaHMeMAwC6Fs9qxQdI/s1600/IMG_6088.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz-4aQ9nRGBe8Hw1OnYm8xi1-54MeTCke3u-B1x-u_EBgoEhaU8M8FD_5xBJN6QtQ8zRnJvtQxCnsTC-PaXTw7uGeNfgcPeJTePECA_Tt-Nv6anIXLJ1w0ZYAfNHaHMeMAwC6Fs9qxQdI/s320/IMG_6088.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5728995814577187586" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: center;"><span ><br /></span></div><div><div style="text-align: center;"><span ><b><u>Christ the Lord is Risen Today</u></b></span></div><div style="text-align: center;"><span ><br /></span></div><div style="text-align: center;"><span >Christ the Lord is ris'n today, Alleluia!</span></div><div style="text-align: center;"><span >Sons of men and angels say, Alleluia!</span></div><div style="text-align: center;"><span >Raise your joys and triumphs high, Alleluia!</span></div><div style="text-align: center;"><span >Sing, ye heav'ns, and earth reply, Alleluia! </span></div><div style="text-align: center;"><span ><br /></span></div><div style="text-align: center;"><span >Love's redeeming work is done, Alleluia!</span></div><div style="text-align: center;"><span >Fought the fight, the battle won, Alleluia!</span></div><div style="text-align: center;"><span >Death in vain forbids Him rise, Alleluia!</span></div><div style="text-align: center;"><span >Christ has opened Paradise, Alleluia! </span></div><div style="text-align: center;"><span ><br /></span></div><div style="text-align: center;"><span >Lives again our glorious King, Alleluia!</span></div><div style="text-align: center;"><span >Where, O death, is now thy sting? Alleluia!</span></div><div style="text-align: center;"><span >Dying once He all doth save, Alleluia!</span></div><div style="text-align: center;"><span >Where thy victory, O grave? Alleluia! </span></div><div style="text-align: center;"><span ><br /></span></div><div style="text-align: center;"><span >Soar we now where Christ has led, Alleluia!</span></div><div style="text-align: center;"><span >Foll'wing our exalted Head, Alleluia!</span></div><div style="text-align: center;"><span >Made like Him, like Him we rise, Alleluia!</span></div><div style="text-align: center;"><span >Ours the cross, the grave, the skies, Alleluia! </span></div><div style="text-align: center;"><span ><br /></span></div><div style="text-align: center;"><span >Hail the Lord of earth and heaven, Alleluia!</span></div><div style="text-align: center;"><span >Praise to Thee by both be given, Alleluia!</span></div><div style="text-align: center;"><span >Thee we greet triumphant now, Alleluia!</span></div><div style="text-align: center;"><span >Hail the Resurrection, thou, Alleluia! </span></div><div style="text-align: center;"><span ><br /></span></div><div style="text-align: center;"><span >King of glory, soul of bliss, Alleluia!</span></div><div style="text-align: center;"><span >Everlasing life is this, Alleluia!</span></div><div style="text-align: center;"><span >Thee to know, Thy power to prove, Alleluia!</span></div><div style="text-align: center;"><span >Thus to sing, and thus to love, Alleluia!</span></div></div>Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-4601981841083427832012-04-05T12:04:00.005-04:002012-04-05T12:36:22.719-04:00Stuffed Red Peppers<div style="text-align: left; "><span ><div style="text-align: left; "><span style="color: rgb(0, 0, 0); ">So, my mother is going to pass out when she sees this one!</span> </div></span></div><div style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span ><br /></span></div><div style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span >I hate stuffed peppers. </span></div><div style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span ><br /></span></div><div><span ><span>So, why are they making an appearance on my blog? Why, they are one of Megan's favorite foods, so naturally I need to learn how to make it so that when she doesn't have the time in her </span>schedule<span> for a road-trip to her mom's kitchen, she can just place her request for some peppers and consider it done (complete with her own set to take home in an aluminum baking dish that she can pop in the oven and then throw away after consuming the contents, brilliant!)</span></span></div><div><span><span ><br /></span></span></div><div><span><span >The results were pretty tasty, I'll consider the major improvement the red bell pepper vs. green bell pepper I grew up eating (stuffed with meatloaf, which you know is also one of my least favorite foods, but one I have two good recipes for since not only does Hubby love meatloaf, it's one of Megan and Tessa's favorites too...so...what's a girl to do ;-) ) Next time I may play with the spices a bit more...remove the cumin and dump up the Italian Seasoning or keep the cumin and add some corn and/or black beans for a more Tex-Mex twist (as you know I love!)</span></span></div><div><span><span ><br /></span></span></div><span ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzKNSy4F9dlxwoTe9_3kL5vUFM4nk-XGtwpJ-42_6ykabc1Lxd4oiUnO_pcMV1qCJZeDitVMGNo97NZ9F4sCqWjZYdWzQMn8Y9ICaqgs1PFQrofx-hDyYyrMeqOU4k1Oj7VFgc-BfvEFU/s1600/IMG_6084.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzKNSy4F9dlxwoTe9_3kL5vUFM4nk-XGtwpJ-42_6ykabc1Lxd4oiUnO_pcMV1qCJZeDitVMGNo97NZ9F4sCqWjZYdWzQMn8Y9ICaqgs1PFQrofx-hDyYyrMeqOU4k1Oj7VFgc-BfvEFU/s320/IMG_6084.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5727955301808916930" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br class="Apple-interchange-newline"></span><div><b><u><span >Stuffed Red Peppers</span></u></b></div><div><span ><i>Stuffs 4-5 small/medium-sized red bell peppers</i></span></div><div><span >Adapted from <a href="http://www.skinnytaste.com/2008/11/turkey-stuffed-peppers-45-pts.html">Gina's Skinny Recipes</a></span></div><div><span >Estimated Point Value: 2.5 per half-pepper</span></div><div><span ><br /></span></div><div><span >1 lb lean ground beef</span></div><div><span >1/4 onion, minced</span></div><div><span >1 tsp dried parsley</span></div><div><span >1 tsp garlic powder</span></div><div><span >1 tsp cumin</span></div><div><span >1 tsp Italian Seasoning</span></div><div><span >Salt and pepper, to taste</span></div><div><span >1/4 c tomato sauce</span></div><div><span >14.5 oz can stewed tomatoes, drained</span></div><div><span >1 cup chicken stock</span></div><div><span >1 1/2 cup brown rice, cooked</span></div><div><span >RF Cheddar Cheese, for garnish</span></div><div><ol><li><span >Preheat oven to 400 and prepare a large casserole dish with cooking spray.</span></li><li><span >Cook rice according to the package instructions and set aside in a large bowl.</span></li><li><span >Brown beef with onion in a large skillet.</span></li><li><span >Season beef and pour in tomato sauce, stewed tomatoes, and 1/2 cup of chicken stock, breaking up tomatoes into smaller chunks.</span></li><li><span >Allow beef mixture liquid to reduce until basically gone.</span></li><li><span >Combine beef mixture and rice mixture in a large bowl.</span></li><li><span >In the large casserole dish lay out the pepper halves (cut in halve, remove stems, ribs, and seeds).</span></li><li><span >Fill each pepper with as much of the beef and rice mixture as possible (I got just under a 1/4 cup in mine I believe).</span></li><li><span >Pour in the remaining chicken stock around the peppers (not too deep, barely covering the bottom of the pan.</span></li><li><span >Cover tightly with aluminum foil and bake for 30-35 minutes.</span></li><li><span >Remove the foil and top with shredded cheese and allow to melt, or put back in the oven for a minute or two to speed up the melting process.</span></li></ol><span ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7zQW1KpqvTEbt_w1ulVmro3KZ5Hr9JAoJYwogfE9PEB-q2bxYZLG7rouSEMCUrTu_j0BHok7R6yyE76_39_TTcMKKECx6X-ZQZeXqkLGOcMd7cK8fA5T5drHPiASRM-BIJruwd57Flk/s1600/IMG_6083.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ7zQW1KpqvTEbt_w1ulVmro3KZ5Hr9JAoJYwogfE9PEB-q2bxYZLG7rouSEMCUrTu_j0BHok7R6yyE76_39_TTcMKKECx6X-ZQZeXqkLGOcMd7cK8fA5T5drHPiASRM-BIJruwd57Flk/s320/IMG_6083.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5727955293752785186" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a><br class="Apple-interchange-newline"></span><div><span >I served one pepper (two halves) with sides for dinner last night - broccoli roasts nicely in the 400 degree oven for about 20 minutes...spray with olive oil spray and season with garlic salt and pepper...that's basically all you need unless your dining companion is like my man requires a potato =P) I'm guessing you could freeze individual pepper halves that have been stuffed before the baking and have an easy to pull-out dinner in the freezer waiting for you, not a bad idea if I do say so myself!</span></div></div>Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com7tag:blogger.com,1999:blog-4480074391217345705.post-3286429856605519242012-03-28T12:38:00.003-04:002012-03-28T13:22:37.118-04:00Baked French Toast<div style="text-align: left;"><span style="font-size: 100%; font-family: Georgia, serif; ">Wow, it's been over a month since I've updated the blog with a new recipe!?! </span><span style="font-family: Georgia, serif; font-size: 100%; ">Okay, that's pathetic...I've tried a few new things and have been working on perfecting my Oatmeal cookies (almost there!) so I've been in the kitchen, just not blogging about it...although I have been blogging from time-to-time over at <a href="http://www.hookedtobooks.com/">Hooked to Books</a> (a YA book review site one of my college BFFs started and now she's got a few other folks doing reviews too).</span></div> <div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">This recipe was one that I've been dying to try and decided it would be perfect to take to my weekly Bible study Wednesday morning at church. It was my turn to provide some of the coffee table snacks and I mean really, it seemed perfect...and less dangerous than making it at home for myself where I would undoubtedly eat it all in one sitting.</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKeaAOo6_VJokkhQH22G85NE6tDFKuEmakWkT8xN9pR_0bqQLMVMKIOM18_CI5Ce-WPxomy3O4hlcgpXQxEEzDZiBZwQUo-5n5BOztP0FTJFQMEjVNiMfVlBKxvkCmqFsz388VmL9scs/s1600/IMG_6051.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKKeaAOo6_VJokkhQH22G85NE6tDFKuEmakWkT8xN9pR_0bqQLMVMKIOM18_CI5Ce-WPxomy3O4hlcgpXQxEEzDZiBZwQUo-5n5BOztP0FTJFQMEjVNiMfVlBKxvkCmqFsz388VmL9scs/s320/IMG_6051.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5724998633775428466" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div> <div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><b style="font-size: 100%; "><u><br /></u></b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><b style="font-size: 100%; "><u>Baked French Toast with Berries</u></b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><i>Makes one 13 x 9 inch casserole pan</i></div><div style="font-family: Georgia, serif; font-size: 100%; font-variant: normal; font-weight: normal; line-height: normal; ">Adapted from <a href="http://annies-eats.com/2012/03/05/baked-french-toast/">Annie's Eats</a></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><i><br /></i></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><span style="font-size: 100%; ">8 large eggs</span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><div>1 cup whole milk</div><div>1 cup skim milk</div><div>1/2 cup maple syrup</div><div>2 tbsp. vanilla extract</div><div>2 tsp. ground cinnamon</div><div>1/4 tsp. grated nutmeg</div> <div>2 small French baguettes, cut into 1-inch cubes (about 10-12 cups)</div></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Powdered sugar (garnish)</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Berries (garnish)</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; ">Maple Syrup (on the side)</div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><ol><li><span style="font-size: 100%; ">Beat the eggs and then mix in milk, maple syrup, vanilla, and spices.</span></li><li><span style="font-size: 100%; ">Pour over cubed bread in a large bowl and coat all the pieces well.</span></li><li><span style="font-size: 100%; ">Pour mixture into a greased casserole dish and cover.</span></li><li><span style="font-size: 100%; ">Chill in refrigerator for at least two hours (or overnight).</span></li><li><span style="font-size: 100%; ">Bake at 375 for 35-45 minutes or until the bread reaches your preferred done-ness (some like more squishy bread that others...that freaks me out so I baked mine on the longer end of that range..next time may back it off just a bit).</span></li><li><span style="font-size: 100%; ">Allow to cool a few minutes before serving with some sprinkled powdered sugar and berries on top for garnish and some maple syrup on the side.</span></li></ol><div>Considering this was completely gone when I went to retrieve my dish, I'd say it was a success ;-)</div></div>Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-3033836592883789222012-02-26T18:42:00.008-05:002012-02-26T19:16:59.628-05:00Mickey Mouse Birthday Party<div style="text-align: center;"><span style="font-size: 100%; font-family: Georgia, serif; text-align: left; ">My kiddo turned two this weekend and if there's one thing we know she likes, it's Mickey Mouse. We decided (okay, I decided as The Husband didn't really care one way or another) to have a Mickey Mouse themed party for the birthday girl. We had a lot of Sickness in the house this week so things were a bit more "semi-homemade" than I had originally intended, but still things turned out pretty delicious with my <a href="http://rachaelskitchenadventures.blogspot.com/2010/04/baked-ziti.html">Baked Ziti</a> as the main dish (one with Hot and one Sweet Italian Chicken Sausage instead of ground beef...which may be my new favorite way to prepare this stand-by!). We had lots of Mickey Mouse treats though such as:</span></div><div style="text-align: center;"><span style="font-size: 100%; font-family: Georgia, serif; text-align: left; "><br /></span></div><div style="text-align: center;"><div style="font-size: 16px; font-family: Georgia, serif; "><b><u>Cookies and Cream Cupcakes</u></b><span></span></div><div style="font-size: 16px; font-family: Georgia, serif; "><span><i>(just add 1 cup of crushed Oreos to a white cake batter and otherwise prepare as instructed) with Oreo halves for "ears".</i></span></div></div><div style="text-align: center;"><span style="font-size: 100%; font-family: Georgia, serif; text-align: center; "><br /></span></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_D0PqbokDT_b0YWT-HmlUls_LBybApLwr7Qysk4zI0gyGyOLfqxDlNOwrPKSE_5C-S_uaKm10Hvn3jjQfrTGZdQrAwhNlOcZla6d-VhCbxJfh1z_vZV_5cmtSqyVEXufNgt3cxFsWKs/s1600/IMG_5815.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp_D0PqbokDT_b0YWT-HmlUls_LBybApLwr7Qysk4zI0gyGyOLfqxDlNOwrPKSE_5C-S_uaKm10Hvn3jjQfrTGZdQrAwhNlOcZla6d-VhCbxJfh1z_vZV_5cmtSqyVEXufNgt3cxFsWKs/s320/IMG_5815.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5713595987769211298" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: center;font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; "><b style="font-size: 100%; "><u>Mickey Oreo Pops</u></b></div><div style="text-align: center;font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><b style="text-align: center; "><u><br /></u></b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hWTli2codpmtuBrfsA8dqr_q-gnpjnOmHJFFSdcaFxVs_LNWHcZApxVpvc081YMTZn6P8jM6dc35Qd9c7vk9oE_UFyJlMOBuEdg-SV-MDyuDuOftOj0fXD2BRWe7b-jBbt5cdFj5_F0/s1600/IMG_5811.JPG" style="font-family: 'Times New Roman'; font-size: medium; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1hWTli2codpmtuBrfsA8dqr_q-gnpjnOmHJFFSdcaFxVs_LNWHcZApxVpvc081YMTZn6P8jM6dc35Qd9c7vk9oE_UFyJlMOBuEdg-SV-MDyuDuOftOj0fXD2BRWe7b-jBbt5cdFj5_F0/s320/IMG_5811.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5713597218933481442" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: center;font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; "><span style="text-align: left; ">Sure my two-year-old didn't give two-hoots about these treats...</span></div><div style="text-align: center;font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; "><b><u><br /></u></b></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4UPksmuA8PZkNMhdMzzzD-TPNX6pW2P4ZvhQ7gUV6SaFFvCcYE9RYp_8ZbcArlgJ5IZLIkSwu2glsfw6yUgpo32P9vxEoycr3so6hFMZO3EsX3UaGBm4TXEUlnP6c6sYXGaEPaqHX00/s1600/IMG_5837.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig4UPksmuA8PZkNMhdMzzzD-TPNX6pW2P4ZvhQ7gUV6SaFFvCcYE9RYp_8ZbcArlgJ5IZLIkSwu2glsfw6yUgpo32P9vxEoycr3so6hFMZO3EsX3UaGBm4TXEUlnP6c6sYXGaEPaqHX00/s320/IMG_5837.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5713595981431371538" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div style="text-align: center; font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; line-height: normal; "><span style="font-weight: normal; ">But her Mama felt pretty darn good about them...also about the </span><b><u>Mickey Mouse Veggie Tray</u></b> ;-)</div><div style="text-align: center;font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><br /></div><div style="font-family: Georgia, serif; font-size: 100%; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal; "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJd2JWxvS0zpThHbokE70GckzUWPQ95BF64OmJcq3P_SYbOP0eHsgJpKALz5Bbv85PDroJjxogLdkNhXIAe7RynShffRMIVMMaN6SsovmMwJ2UhY-8XAJZ_wwqHEUiOE82yVZgWlhRdc/s1600/IMG_5819.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJd2JWxvS0zpThHbokE70GckzUWPQ95BF64OmJcq3P_SYbOP0eHsgJpKALz5Bbv85PDroJjxogLdkNhXIAe7RynShffRMIVMMaN6SsovmMwJ2UhY-8XAJZ_wwqHEUiOE82yVZgWlhRdc/s320/IMG_5819.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5713595960629928962" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div>Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-37630364091415813322012-02-20T16:57:00.003-05:002012-02-20T17:13:55.696-05:0030 by 30 Update<div><div>Well seeing as my 29th birthday has just happened, the clock is ticking on this 30 by 30 list I figured it was time for an update on my list:</div><ol><li>Bake a cheesecake in my spring-form pan, not from a box mix.</li><li>Create a Beef Stew recipe that Hubby will eat.</li><li>Scour the Internet for a Chicken with Black Bean Sauce recipe reminiscent of the dish at PF Changs. (Hubby's request)</li><li><b><u>DONE!</u></b> Perfect Snickerdoodles (since they have eluded me thus far!) <i>- Abandoned for delicious <a href="http://rachaelskitchenadventures.blogspot.com/2011/03/snickerdoodle-blondies.html">Snickerdoodle Blondies</a>, </i></li><li>Bake bread made with yeast.</li><li>Attempt one Julia Child recipe.</li><li>Bake a Martha Stewart cupcake successfully.</li><li><b><u>In Process!</u></b> Reorganize/redesign pantry storage situation (okay, so this will mostly be Hubby, but I can help!) <i>- working with what I have, but moving things around seems to be helping...we'll see if we go for a more long-term solution or not...right now life is good in the pantry.</i></li><li><b><u>DONE!</u></b> Discover a delicious beef brisket recipe...smoker or no smoker I need to figure out how to get some tasty brisket into my belly! <i>- <a href="http://rachaelskitchenadventures.blogspot.com/2011/06/beef-brisket.html">This was delicious</a> and most definitely something that has happened more than once!</i></li><li><b><u>DONE!</u></b> Get a decent understanding of the book of Revelation.<i> - Last spring I participated in a Beth Moore study on Revelation through our women's ministry at church and it was amazing!</i></li><li><b><u>In Process!</u></b> Scripture Memory - complete at least one year of the Living Proof Ministries (Beth Moore's) Scripture Memory Challenge. <i>- I did really well at the beginning of the last year, so this goal may have to be modified to a specific number of verses rather than a full year of completing the challenge and it only runs every so often and not every year...I'll keep working on the goal, not sure of the number just yet!</i></li><li>See Beth Moore live, or attend another women's conference.</li><li><b><u>In Process!</u></b> Reacquaint ourselves with a young couples' ministry. <i>- We gave the new group at church a shot, but it didn't work out for us...still trying to see how things can be a thing in our early parenting years since most of the small groups in our neighborhood are not kid-friendly.</i></li><li><b><u>In Process!</u></b> Read through the Bible chronologically.</li><li>Watch the Godfather Movies.</li><li><b><u>In Process!</u></b> Do one of the Oscar days at the movie theater where you watch all the best picture nominations in one day/weekend. <i>- I have a buddy lined up and we're doing this next year...totally happening, even if it has to be my birthday present and just squeak in before the deadline ;-)</i></li><li><b><u>DONE!</u></b> Read more...a lot more. Granted this isn't measurable, so let's say (realistically) 15 books. <i>I got a Nook last year for my birthday and read 27 books! Not only that, but now I get to guest blog over at </i><a href="http://www.hookedtobooks.com/">Hooked to Books</a><i> whenever I feel like it =P</i></li><li><b><u>DONE!</u></b> Get a library card to assist in accomplishing #17.</li><li><b><u>DONE!</u></b> Be better about having Date Nights and actually taking advantage of babysitting offers. <i>- We're definitely less shy than we used to be about asking for help which is a win =)</i></li><li>Become a KCBS Certified BBQ Judge, just like Hubby.</li><li>Complete wedding scrapbook.</li><li>Dine at one of the Top Chef contestants' restaurants...or more ;-)</li><li>Attempt a Top Chef contestant recipe.</li><li><b><u>In Process!</u></b> Attain a reasonable/healthy weight and maintain so I can go through my closet and actually get rid of some clothes that are never going to happen again. <i>- I'm almost halfway there with the hopes of achieving the goal weight in April 2012...just a few months away and totally do-able!</i></li><li>Figure out a plan for the master bath (our master suite is structurally confusing and slowly we're working on it.)</li><li><b><u>In Process!</u></b> Take a vacation... preferably one that does not require me to cook or clean house although a rental situation requiring such things would be an acceptable second vacation ;-) <i>- We've got a small trip in the works for just the Hubby and I and a few other trips in the works for this summer including DISNEYWORLD!</i></li><li><b><u>In Process!</u></b> WVU Girls Weekend =) Maybe two of them ;-) Or three 0=) <i>- We're working on this one legit...like dates are being discussed and something WILL happen this year.</i></li><li>Swimming lessons, namely for LJ, but it couldn't hurt me either to become more comfortable in the water.</li><li>Go to the eye doctor, probably should happen since it's been since my 2002 Lasik surgery.</li><li>Figure out what I want to be when I'm not a stay-at-home-mom anymore =P</li></ol><div>Well this isn't awesome, but it's not too terrible...almost half of the things in my list have at least been touched on in the last 8 months since I came up with the actual list. I can do this, it'll be a good time and I know when a couple more of these will be taking place so that's a start!</div></div>Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-71994454752110602182012-02-14T20:19:00.000-05:002012-04-05T12:37:18.892-04:00Bacon Hearts<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVZWwNzAOveNu8JSCwvhnMJE8UDWq7QJO7Q_4qjO8kKGeAghE9iO8We3MLEIV7UVPFt3GVckS0KIlP_5E7RxrrI_HeJHg9ldrcVHl9oZwOYPJJ6Omapi4cga15LEt-B5nI-jvviTWK34/s1600/IMG_5704.JPG" style="text-align: left; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoVZWwNzAOveNu8JSCwvhnMJE8UDWq7QJO7Q_4qjO8kKGeAghE9iO8We3MLEIV7UVPFt3GVckS0KIlP_5E7RxrrI_HeJHg9ldrcVHl9oZwOYPJJ6Omapi4cga15LEt-B5nI-jvviTWK34/s320/IMG_5704.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5710216045522957618" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><br /><div style="text-align: center;"><b><u><span >Happy Valentines' Day!</span></u></b></div><div><br /></div><div>For our Valentines' Day dinner date night at home we had one of my husband's favorites, BBQ Chicken (completely drawing a blank as to whether or not I've posted this before...it's super easy and delicious) with some roasted broccoli and cauliflower and Old Bay roasted potatoes. To make it a little more special I decided to try out <a href="http://pinterest.com/pin/231653974552753849/">a pin</a> I'd fallen in love with from <a href="http://thepapermama.com/2011/02/wordlessish-wednesday-bacon-of-hearts.html">The Paper Mama</a>.</div><div><br /></div><div style="text-align: center;">BACON HEARTS!!</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-m4evRARdQnqp5dsL2H5PhW_9kDY0rSXJeQs0e1rsabbvLWv_RQcL435Lx6foC9hkqslKXt2abgeMeyNeAe3FXLvjtqfhTgRxj_TDrzylxKFxLFE3XjE83Jkih9vugwsHJzpvXIAwpVk/s1600/IMG_5696.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-m4evRARdQnqp5dsL2H5PhW_9kDY0rSXJeQs0e1rsabbvLWv_RQcL435Lx6foC9hkqslKXt2abgeMeyNeAe3FXLvjtqfhTgRxj_TDrzylxKFxLFE3XjE83Jkih9vugwsHJzpvXIAwpVk/s320/IMG_5696.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5710216023056010194" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div><div><div style="text-align: center;"><span ><u><br /></u></span></div><div style="text-align: left;">The hearts were better raw (better looking, I do not eat raw bacon, I'm not a weirdo) than cooked, but it's the thought that counts, right? Just 15 minutes in a 400 degree oven and they are ready to go. </div><div style="text-align: left;"><br /></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyKdQFpm7_wKaq9L-ChmvTAPZi_djY3b6-2WrMS_IB1qHhRiMDuEbNSavQG507HZn3LowXpgVuDnv0_6SSY13X1AZuuXfHh9_n1cT1nrC1WM_oPHbyHwDUOSiwnMCEpyABmJ50lUIzgk/s1600/IMG_5698.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEyKdQFpm7_wKaq9L-ChmvTAPZi_djY3b6-2WrMS_IB1qHhRiMDuEbNSavQG507HZn3LowXpgVuDnv0_6SSY13X1AZuuXfHh9_n1cT1nrC1WM_oPHbyHwDUOSiwnMCEpyABmJ50lUIzgk/s320/IMG_5698.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5710216032697851506" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 320px; height: 240px; " /></a></div></div><div style="text-align: left;"><br /></div><div style="text-align: center;">Strange looking yet delicious! </div>Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-79664632621456887642012-02-13T16:01:00.000-05:002012-02-16T16:18:57.065-05:00Tuna Noodle CasseroleI love me some down-home casserole action. I had never had tuna noodle casserole until I was in high school (early in their marriage my mother apparently made a disastrous tuna noodle casserole for my father and he asked her to never make it again...she didn't...ever) and had it over at my boyfriend's house for dinner and it was amazing. I have that recipe, but decided to try out this lighter version for dinner. It was definitely a keeper and felt indulgent without being terrible for the waist-line. Not sad about leftovers to be had later in the week, nope, not sad about that at all!<br /><div><br /></div><div><b><u>Tuna Noodle Casserole</u></b></div><div>Adapted from <a href="http://www.skinnytaste.com/2011/01/skinny-tuna-noodle-casserole.html">Gina's Skinny Recipes</a></div><div><i>Serves 6</i></div><div><i>Estimated Point Value: 6pts</i></div><div><i><br /></i></div><div><div>6 oz egg noodles (well, no yolk, or whole grain ones)</div><div>1 Tbsp margarine</div><div>1 onion, chopped</div><div>3 Tbsp flour</div><div>1 3/4 cups chicken stock</div><div>1 cup skim milk</div><div>1 oz Marsala</div><div>10 oz sliced mushrooms</div><div>1 cup frozen peas</div><div>2 (5 oz) cans tuna in water, drained</div><div>Garlic salt, pepper, and cayenne pepper, to taste</div><div>4 oz shredded reduced fat sharp cheddar</div><div>2 Tbsp Parmesan cheese</div><div>2 Tbsp seasoned breadcrumbs</div></div><div><ol><li>Preheat oven to 375 and prepare a large casserole dish with cooking spray.</li><li>Prepare noodles according to the package instructions, drain, and set aside.</li><li>In a large skillet, saute onion in butter.</li><li>Sprinkle in flour and allow to cook out a bit, then whisk in chicken stoke and milk until smooth.</li><li>Once boiling add in Marsala, peas, and mushrooms and cook for 5-10 minutes.</li><li>Add in drained tune, garlic salt, pepper, and cayenne pepper (if you like a little heat) to taste.</li><li>Remove from heat and stir in cheddar cheese.</li><li>Combine noodles with the sauce mixture and pour into casserole dish.</li><li>Top the casserole with the Parmesan and the breadcrumbs.</li><li>Bake for 20-25 minutes or until bubbly and golden brown.</li></ol></div>Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-10918070510783578052012-02-11T17:34:00.001-05:002012-02-13T17:48:19.908-05:00Broccoli Cheese SoupSo I have made another attempt at Broccoli Cheese soup from <a href="http://rachaelskitchenadventures.blogspot.com/2011/11/broccoli-cheese-soup.html">my first</a>. This was supposed to be a "skinny" version and while the flavor was pretty good I just couldn't get behind the consistency. I got an immersion blender as a birthday gift from my Hubby and wanted to try it out...I may have over blended the soup? Perhaps if I hadn't blended it quite so much it would have stayed more liquid-y and less "mashed potato" consistency? For the points it's definitely worth a second look in the future sometime!<div><br /></div><div><b><u>Broccoli Cheese Soup</u></b></div><div>Adapted from <a href="http://www.skinnytaste.com/2010/12/broccoli-cheese-and-potato-soup.html">Gina's Skinny Recipes</a></div><div><i>Serves 6</i></div><div><i>Estimated Point Value: 3.5pts</i></div><div><i><br /></i></div><div>1 onion, diced</div><div>1 handful of baby carrots, diced</div><div>1 rib of celery, diced</div><div>2 cloves garlic, minced</div><div>1 Tbsp margarine</div><div>2 Tbsp flour</div><div>3 1/2 cups chicken stock*</div><div>1 cup skim milk</div><div>2 medium russet potatoes, peeled and diced</div><div>4 cups (~10 oz) broccoli florets</div><div>6 oz reduced fat cheddar cheese</div><div>2 slices 2% pepperjack cheese</div><div>1 Tbsp Parmesan cheese</div><div>Salt and pepper, to taste</div><div>Pinch of nutmeg</div><div><ol><li>In a large soup pot melt butter and saute onion, carrots, celery, and garlic until translucent.</li><li>Stir in flour, salt and pepper until smooth then whisk in the chicken stock and milk. </li><li>Bring to a boil and add potatoes then cook, covered, for about 15 minutes (or until potatoes are tender).</li><li>Add in the broccoli and Parmesan cheese and cook uncovered for about 5 minutes or until the broccoli is tender.</li><li>Add the remaining cheeses and stir until melted.</li><li>Using an immersion blender, blend the soup until it reaches your desired consistency.</li><li>Adjust salt and pepper to taste and then serve!</li></ol><div>*I had to add an extra cup of chicken stock from the original recipe to get a more smooth consistency. I did this during the blending step, but I think it would be more useful earlier on and would help you decide what thickness you want to blend the soup when it comes time for that...</div></div>Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com0tag:blogger.com,1999:blog-4480074391217345705.post-76421204696017071882012-02-03T15:16:00.001-05:002012-02-10T15:43:40.813-05:00Mac & Cheese Soup<div>This soup* was sort of amazing...and I can't wait to make it again. I made it for lunch with my gals and we had some cheese bread from Whole Foods that was sort of amazing along side. Granted, me and my gals rarely make poor food decisions ;-)</div><div><br /></div><div><b><u>Mac & Cheese Soup</u></b></div><div>Adapted from <a href="http://www.skinnytaste.com/2012/01/skinny-macaroni-and-cheese-soup-with.html">Gina's Skinny Recipes</a></div><div><i>Serves 5</i></div><div><i>Estimated Point Value: 6 pts.</i></div><div><br /></div><div><div>4 oz Barilla Plus elbow macaroni</div><div>1 1/2 cups onion, chopped</div><div>Small handful of baby carrots, chopped</div><div>1 celery stalk, chopped</div><div>2 cloves garlic, minced</div><div>1 tbsp light butter</div><div>2 tbsp flour</div><div>2 1/2 cups chicken stock</div><div>1 cup skim milk</div><div>pinch nutmeg</div><div>1/2 tsp dry mustard</div><div>salt and fresh pepper to taste</div><div>10 oz broccoli florets, chopped into small pieces</div><div>6 oz 2% shredded sharp cheddar cheese</div><div>2 tbsp parmesan cheese</div></div><div><ol><li>Cook macaroni to al dente using the package instructions, drain and set aside.</li><li>In a large soup pot, melt butter and saute onion, carrot, celery, and garlic until softened.</li><li>Whisk in flour, dry mustard, salt and pepper and allow to cook out for a few minutes before pouring in milk and stock while constantly stirring/whisking.</li><li>Bring to a boil and then reduce heat, cover, and allow to simmer for 10-15 minutes.</li><li>Add in the broccoli and allow to cook for about 5 minutes (or more if you want softer broccoli).</li><li>Add in both types of cheese, stirring til smooth, and adjust salt and pepper, to taste.</li><li>Remove from heat and stir in the macaroni right before serving (so they don't get too mushy).</li></ol><div><br /></div></div><div><i>*Yes, I realize I'm posting a lot of soup recipes...I love soup and I sort of missed out on National Soup Month and have been making it up to myself lately. I also realize that I've been neglecting to take photos of my recipes which was a goal for the year....sometimes a girl just wants to eat all the things...</i><br class="Apple-interchange-newline"></div>Rachaelhttp://www.blogger.com/profile/17090096486824256293noreply@blogger.com1