tag:blogger.com,1999:blog-70883282755091332332024-02-19T08:59:30.561-08:00DeBie Hive BuzzDeals I adore, Websites I love, Recipes I crave and so much more!Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.comBlogger165125tag:blogger.com,1999:blog-7088328275509133233.post-2829499481347531902016-08-28T12:09:00.001-07:002016-08-28T12:09:20.222-07:00Easy Homemade Roasted Garlic HummusHummus is delicious and so easy to make that I promise you'll never go back to buying pre-made stuff at the store again!<br />
<br />
There are only a few ingredients involved, and it is quick and simple to put together.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xhLkGsz0nrmaVJip8ymABvFS1ZqrlySrrYPxaW3HNnhfsKEC8veRG3ZrADAwdviYxBoAqM8FlXwZ4YxhBJyKM88LQR8HHi8aJNckhWprUvM5ySKcvnabQUVV6McqCeKS8FMpxemyWdjV/s1600/IMG_20160828_110331459.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xhLkGsz0nrmaVJip8ymABvFS1ZqrlySrrYPxaW3HNnhfsKEC8veRG3ZrADAwdviYxBoAqM8FlXwZ4YxhBJyKM88LQR8HHi8aJNckhWprUvM5ySKcvnabQUVV6McqCeKS8FMpxemyWdjV/s320/IMG_20160828_110331459.jpg" width="320" /></a></div>
<br />
I just made a batch of roasted garlic hummus for the kids' lunches for the week. It's super easy to double or triple the recipe too, depending on how much you plan on eating.<br />
<br />
<b><u>Easy Homemade Roasted Garlic Hummus</u></b><br />
- 15 ounce can garbanzo beans/chickpeas, drained with fluid reserved<br />
- 1/4 cup tahini, stir well before using<br />
- juice of approximately 2 lemons<br />
- 2 tbsp olive oil<br />
- 2 cloves garlic, minced (can use prepared - use about 2 tsp)<br />
- salt and pepper<br />
- sesame seeds<br />
<br />
Drain garbanzo beans and reserve the fluid. Run the drained beans through a blender or food processor, adding a bit of the reserved fluid to break down all the beans.<br />
<br />
Saute garlic in the olive oil for a few minutes until fragrant.<br />
<br />
Add processed beans, olive oil and garlic, tahini, lemon juice and salt and pepper to taste. Stir together, adding reserved fluid as desired until the consistency is what you would like. Sprinkle sesame seeds on top. Serve with cut veggies or crackers (or pretty much anything you'd want to dip in hummus). If you don't eat it all at once, store in the fridge.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8OnlhBPPlKIWq-x_4qEoRiRtUJa2mTJtwTu3QyQPbkyTVQFJHwTFA0-TT70zhFeP9m9QD3oiH_L4BknJdNK0_fMYSfoEKrcEvjroagX5OywP37zdju-bWzHJyg23AfEmxGJ_e1D0mv-oG/s1600/IMG_20160828_111328007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8OnlhBPPlKIWq-x_4qEoRiRtUJa2mTJtwTu3QyQPbkyTVQFJHwTFA0-TT70zhFeP9m9QD3oiH_L4BknJdNK0_fMYSfoEKrcEvjroagX5OywP37zdju-bWzHJyg23AfEmxGJ_e1D0mv-oG/s320/IMG_20160828_111328007.jpg" width="320" /></a></div>
<br />
<br />
<i>Easy Variations:</i><br />
- You can omit the garlic. If you do, reduce the olive oil to 1 tbsp and add it directly to the mixture.<br />
- Roasted red peppers - either using fresh roasted and peeled peppers or drained jarred peppers, run 1/2 of the peppers through the processor or blender with the beans. Mince another 1/4 cup and sprinkle on top.<br />
- Olives can be added to the mixture in the processor and sprinkled on top.Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-68787180515660415242016-02-11T10:28:00.000-08:002016-02-11T10:29:11.268-08:00Spaghetti Squash with Spinach, Mushrooms, and Leeks in a Garlic Wine SauceI am a huge fan of spaghetti squash to begin with, always looking for new ways to incorporate it into meals. We are moving towards more vegetarian meals in our house. This recipe wasn't exactly the one I intended to make last night since I ended up changing a lot as I cooked, but it came out delicious. The best part?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicU-9oroUDRi1W7ofkTnu9jJbWU5SfHrccQ5ATvdFnMT3lzDuqruhDRut7AOTP0N7i6_NWxvA2lJs5d09Km-KARDaVYxEpktxpLG_U2UGH2A69U0pBnhM_BNpfJrum55SB7SxK3-jk-gi0/s1600/20160210_180501+%25282016-02-11T16_46_55.357%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicU-9oroUDRi1W7ofkTnu9jJbWU5SfHrccQ5ATvdFnMT3lzDuqruhDRut7AOTP0N7i6_NWxvA2lJs5d09Km-KARDaVYxEpktxpLG_U2UGH2A69U0pBnhM_BNpfJrum55SB7SxK3-jk-gi0/s400/20160210_180501+%25282016-02-11T16_46_55.357%2529.jpg" width="400" /></a></div>
<br />
All the kids ate it...and they didn't just eat it, they liked it!<br />
<br />
This recipe could easily be converted to a vegan one, if you swap the butter for olive oil and omit the cheese.<br />
<b><br /></b>
<b>Spaghetti Squash with Spinach, Mushrooms, and Leeks in a Garlic Wine Sauce</b><br />
Do not be intimidated by the title of this recipe. Honest. It seems like a lot, or like it's going to be complicated. I promise it isn't. I got the whole thing done, start to finish in about 30 minutes. (not including the time the squash was roasting...because the oven did that, not me).<br />
<br />
Also, I am going to tell you what I made, with the quantity of ingredients I used. If you want to cut the recipe in half, it could be done fairly easily. As it stands, this served 6 hearty portions with enough leftovers for 2 lunches.<br />
<br />
<ul>
<li><i>2 medium spaghetti squashes, roasted and separated into strings</i></li>
<li><i>2 tbsp butter</i></li>
<li><i>2 tbsp olive oil</i></li>
<li><i>1 medium leek, sliced</i></li>
<li><i>1 good handful of fresh spinach, chopped</i></li>
<li><i>1 pound of cremini mushrooms (or sub out whatever mushrooms you prefer), rough chopped</i></li>
<li><i>3-4 cloves of garlic, minced</i></li>
<li><i>2 sprigs of fresh sage, chopped and rubbed</i></li>
<li><i>1/4 cup red wine</i></li>
<li><i>salt and pepper to taste</i></li>
<li><i>fresh parmesan or romano cheese</i></li>
</ul>
<br />
<br />
<div>
First, roast the squash. Set your oven to 400 degrees, and cut the squash in half. Place them cut side down on a cookie sheet with some water. Put them in the oven for about 45 minutes. They are done when you can easily pierce the skin with a fork. </div>
<div>
<br /></div>
<div>
When they have about 15 minutes left to cook, start chopping the other ingredients. </div>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPFoswIgNtsAT_CeMslohjDh0TJWhDUtoDNqc_UBTcfnpFcUY2_rbqP2OlHrXPAIHZ0LWhd3wJM1QDhWW4kMhcMW1rZH8wFGahpSh1kV06sisP_YBO0bXBqU1jKAMklcKt0oj-V9962YA/s1600/20160210_172014.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLPFoswIgNtsAT_CeMslohjDh0TJWhDUtoDNqc_UBTcfnpFcUY2_rbqP2OlHrXPAIHZ0LWhd3wJM1QDhWW4kMhcMW1rZH8wFGahpSh1kV06sisP_YBO0bXBqU1jKAMklcKt0oj-V9962YA/s320/20160210_172014.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy little leeks</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmpSfJRz_XRlXE6mEAfch2mR_NPEY0nJI3N9qZ1xrEIt0pP_cnB_Jr_IygtUSeK1L34rHaVRQGw2-jvypbNW3LB76c4KA52pq3E2DnVS-K6MrJn6pjZ8DvctgtZYaoRqL271pYucUmBdd/s1600/20160210_172024.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmpSfJRz_XRlXE6mEAfch2mR_NPEY0nJI3N9qZ1xrEIt0pP_cnB_Jr_IygtUSeK1L34rHaVRQGw2-jvypbNW3LB76c4KA52pq3E2DnVS-K6MrJn6pjZ8DvctgtZYaoRqL271pYucUmBdd/s320/20160210_172024.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mushrooms, sage and spinach</td></tr>
</tbody></table>
<div>
<br />
Saute the leeks in olive oil and butter on medium heat for about 5-7 minutes, until softened. Around now, the squash should be done. Take it out of the oven, flip the cut side up and let them cool.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvIeJjDQt7BkApE0HH0q_08Bxk-7K2NutxzaVwwarkJJ90HwC0u4v_6jXvWvsz8oAi8qOetIVEurjDs0gxMGF_K4WgnKZD5Rsd6-c9G6A-ALs1b0TGvt8hKHx3PUHCXlqJ_0Tb-nZENCva/s1600/20160210_172604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvIeJjDQt7BkApE0HH0q_08Bxk-7K2NutxzaVwwarkJJ90HwC0u4v_6jXvWvsz8oAi8qOetIVEurjDs0gxMGF_K4WgnKZD5Rsd6-c9G6A-ALs1b0TGvt8hKHx3PUHCXlqJ_0Tb-nZENCva/s320/20160210_172604.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
Add the spinach, mushrooms, sage and garlic. Stir and saute all ingredients together on medium heat for about 8-10 minutes, then add in the wine. Turn up until boiling, then lower to medium again. Cook until the liquid reduces, about 5 minutes.</div>
<div>
<br /></div>
<div>
Around this time, the squash should be cool enough to handle. Scoop out the seeds, then separate the squash into strings with a fork. Add squash into the pan with the rest of the ingredients. Salt and pepper to taste, then add in some cheese. Stir and heat through for about 5 minutes.</div>
<div>
<br /></div>
<div>
Serve with additional cheese on top. </div>
Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-57695689374550098482016-02-01T10:08:00.000-08:002016-02-01T11:05:28.619-08:00Homemade Tomato SoupSoup season. Yes.<br />
<br />
I made this a few nights ago, then realized that I had not shared it here yet.<br />
<br />
It's quick and easy and delicious. Once you start making it yourself, I promise you won't go back to the canned stuff. Makes six hearty servings. We eat it with grilled cheese sandwiches. Of course.<br />
<br />
When tomatoes are in season, or if you're lucky enough to be in an area where fresh ones are available year round, use them instead of the canned tomatoes here in the recipe. If you're ambitious enough to make your own puree too, do it. You won't be disappointed.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0IbZoK6QbwvMYY4gW-zQcIlBIlAyi6e9-reTQomGnBgx5XX1WwoBjc51zSaIkTbW6QJIpzVgES5d51IEuSAfOr26Twwh2HiJgD3ejaomA2pz23Jqh4bjEYnPPXY-OKW_Vc8byyYvc8TF/s1600/20160131_141710+%25282016-02-01T18_06_02.855%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs0IbZoK6QbwvMYY4gW-zQcIlBIlAyi6e9-reTQomGnBgx5XX1WwoBjc51zSaIkTbW6QJIpzVgES5d51IEuSAfOr26Twwh2HiJgD3ejaomA2pz23Jqh4bjEYnPPXY-OKW_Vc8byyYvc8TF/s320/20160131_141710+%25282016-02-01T18_06_02.855%2529.jpg" width="320" /></a></div>
<br />
<b><u><span style="font-size: large;">Homemade Tomato Soup</span></u></b><br />
<i>- 1 large can of tomato puree</i><br />
<i>- 2 cans of petite diced tomatoes, drained</i><br />
<i>- 3-4 cups of chicken stock</i><br />
<i>- 1-2 cloves of garlic, minced</i><br />
<i>- 4 tbsp butter</i><br />
<i>- 1 cup milk</i><br />
<i>- cornstarch</i><br />
<i>- basil, fresh or dried</i><br />
<i>- 1 tsp sugar</i><br />
<i>- bay leaf</i><br />
<i>- salt and pepper to taste</i><br />
<br />
Saute the garlic in butter in a large stockpot until it becomes fragrant. Add tomato puree, diced tomatoes, and chicken stock. Bring to a boil, then turn down to simmer. Add in sugar, one bay leaf and a handful of fresh chopped basil or a heaping tablespoon of dried basil. Allow it to simmer for about 20 minutes.<br />
<br />
Measure out a cup of milk and mix into it 1-2 tbsp of cornstarch. Stir it until completely dissolved, then slowly add it to soup mixture while whisking so that no chunks form. Allow soup to thicken slightly, then remove bay leaf and serve. Add salt and pepper as desired for taste (amount of salt will depend on the stock you use).<br />
<br />
I do toss Sriracha in my bowl as well, because Sriracha.Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-62925665264217213772016-01-21T08:21:00.000-08:002016-01-21T08:21:19.413-08:00Hearty Homemade Chicken Noodle SoupOh, my poor neglected recipe blog. I'm sorry. My bad.<br />
<br />
I'm going to try to post something new here once a week or so.<br />
<br />
I was planning to make meatloaf and mashed potatoes for dinner last night, but one of my littles wasn't feeling good...and when one of my littles isn't feeling good, they always tend to ask for the same thing. Chicken noodle soup.<br />
<br />
I've been making my own soup for a while now, and realized just how spoiled my family is when we went up to a cabin a few weeks back. I took canned soup for dinner and they all made the same dissatisfied face when I served it to them. They wanted the good stuff. I can't really say that I blame them.<br />
<br />
This recipe is a few years in the works now, and is a million times better if you use homemade chicken stock. Every time I roast a chicken, I make stock and freeze it if I will not be using it within a few days. If you don't have fresh or frozen stock, you can absolutely use prepared stock or bouillon.<br />
<br />
I make a huge pot of soup. It feeds my family of 6 (plus the baby, so like 6.25), with leftovers for a few bowls. You can cut the recipe if you'd like. I just make enormous amounts of food, so I measure in pots, not cups. ;)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJhrcOEz0jTVkqfJBqs81uITNcBM9DR1n0cB1Sp7ZNKNgnN22Ta5f5FscVYdo39CUCptYpITzrDXm87cXOnVczskWl_TSMD7pOS92aSTG0dOOs7j2_SsdF5c2TgmhdsVRYDB0PXvCjd_s/s1600/20160120_174132+%25282016-01-21T16_06_30.103%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJhrcOEz0jTVkqfJBqs81uITNcBM9DR1n0cB1Sp7ZNKNgnN22Ta5f5FscVYdo39CUCptYpITzrDXm87cXOnVczskWl_TSMD7pOS92aSTG0dOOs7j2_SsdF5c2TgmhdsVRYDB0PXvCjd_s/s320/20160120_174132+%25282016-01-21T16_06_30.103%2529.jpg" width="320" /></a></div>
<br />
<br />
<b>Ingredients for Hearty Homemade Chicken Noodle Soup</b><br />
- 2 tbsp vegetable oil<br />
- 4-5 boneless, skinless chicken thighs<br />
- 4 cups chicken stock, more as needed (can use dried bouillon and water as well)<br />
- 4 cups water<br />
- 1 large onion, diced<br />
- 1 bunch scallions, sliced<br />
- 2 cups mushrooms, chopped<br />
- 4-5 stalks celery, chopped<br />
- 4-5 medium carrots, chopped<br />
- salt and pepper to taste<br />
- 1-2 tsp dried thyme<br />
- 1 bay leaf<br />
- egg noodles<br />
<br />
Before I tell you all how I make this, I will confess that I'm a lazy chef. I toss the frozen thighs into a pot, covered with about 4 cups of water. I bring the water to a boil, then turn it down to a solid simmer for about an hour or so. As the meat defrosts and cooks, the water evaporates. I keep an eye on it, and the meat is generally cooked around the time that most of the water has disappeared.<br />
<br />
When most of the water has evaporated, I add a little bit of oil and brown the edges of the chicken in the same pot. After the edges are just a bit crispy, I remove the chicken from the pot and chop or shred it. Return the chicken to the pot with another bit of oil, and toss in the onions. Stir around, cooking in the oil until the onions are transparent.<br />
<br />
Add the mushrooms, celery and carrots, along with the stock, thyme and bay leaf. Bring to a boil, then turn down to simmer for about 20-30 minutes until the vegetables are soft (but not mushy). I then add the scallions and noodles. (Depending on what I have on hand, I may cook them separately first or just toss them directly in the pot with a little extra water...the tiny noodles used here were just tossed straight in with a few extra cups of water).<br />
<br />
Simmer again until noodles are done. Remove bay leaf, check to see if you need to add salt and pepper and serve. I always serve it with grilled cheese sandwiches (made with mayonnaise instead of butter...sounds nasty, but trust me, you'll never go back).<br />
<br />
Mmmmm, comfort food.Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-90220416766719724882014-09-02T08:47:00.001-07:002014-09-02T08:47:30.367-07:00Peach Cobbler Recipe Hack, Soda CakeHi. We celebrated my father in law's birthday yesterday. His favorite dessert in the whole wide world is peach cobbler, but he's gone and put himself on a diet, so I had to get creative.<br />
<br />
I found some recipe hacks online and added my own twist to it. Considering that I didn't even get a picture of it because the people ate the entire tray of it, I'm just going to say that it went over splendidly.<br />
<br />
If you're looking for a reduced sugar, low fat dessert idea that uses fresh fruit and is ridiculously easy, this is your thing. Promise.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCRjFcGq1XPBHqwBf93WU0EDM50kLzvMuf5OEAYeGU1Vn5Ty2I9R7NLZc70MCcSjXtP1Oa6QMyN33WMefqxx0jagtuFSYSNXkw88XgmQJySBcuIRIWn42vj5LhVtYVxLSe9f08e4J-rZ35/s1600/peach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCRjFcGq1XPBHqwBf93WU0EDM50kLzvMuf5OEAYeGU1Vn5Ty2I9R7NLZc70MCcSjXtP1Oa6QMyN33WMefqxx0jagtuFSYSNXkw88XgmQJySBcuIRIWn42vj5LhVtYVxLSe9f08e4J-rZ35/s1600/peach.jpg" height="320" width="320" /></a></div>
<br />
<b><span style="font-size: large;">Soda Cake Peach Cobbler</span></b><br />
<i>- 6-8 fresh peaches, peeled and cut up into bite size pieces</i><br />
<i>- 1 box yellow cake mix</i><br />
<i>- 1 can lemon lime diet soda (I used Sprite Zero)</i><br />
<i>- Handful of oats (optional)</i><br />
<i>- 2 tbsp brown sugar (also optional)</i><br />
<i>- cinnamon</i><br />
<i><br /></i>
<i>(Yes, really, that's all that goes into it)</i><br />
<i><br /></i>
Preheat oven to 350 degrees. Spray a 9x13 pan with nonstick spray. Add the cut up peaches to the bottom, spreading evenly. (They do not, by the way, need to be ripe or cooked, which is a double bonus).<br />
<br />
Spread the cake mix over the top, patting down with your hand. If you want it to be a little crispy, add the oats and brown sugar. Pour soda carefully over the top of the mixture. It will be bubbly. Sprinkle generously with cinnamon.<br />
<br />
Bake for one hour.<br />
<br />
I served it with light whipped cream instead of ice cream because of the diet, but you could use either.<br />
<br />
Like I said, there was nothing left. They licked the container of whipped cream clean and scraped every bit out of the pan.Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-65898228741760651062014-07-18T13:04:00.000-07:002014-07-18T13:08:50.068-07:00How To Make a Homemade Volcano, Then Make It Explode!This summer, I've been spending a lot of time teaching the kids different science lessons. This week we are focusing on geology, rocks, tectonic plates, earthquakes and volcanoes. I decided that our science project for the week would be to construct and explode a homemade volcano.<br />
<br />
The chemical reaction in this easy experiment really isn't that different from what happens in a real volcano. The production of carbon dioxide is what causes the eruption. The best part is that all the ingredients are non-toxic and safe to touch!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGrmjzBdnZpTAfsh295gCPFNnN7yEjc_LmmQxpxFz1uGUsq-UmDDMo7P9mOaiHYk83dx9iShwm3-xMiDkc084f1rJwmYAbNPeTgRxl2Xyh1jn-hTfq4UuE8wQdAXyDnq_aqSPO1Pr8h3J/s1600/volcano.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGrmjzBdnZpTAfsh295gCPFNnN7yEjc_LmmQxpxFz1uGUsq-UmDDMo7P9mOaiHYk83dx9iShwm3-xMiDkc084f1rJwmYAbNPeTgRxl2Xyh1jn-hTfq4UuE8wQdAXyDnq_aqSPO1Pr8h3J/s1600/volcano.jpg" height="320" width="320" /></a></div>
<br />
This is actually a really easy project that can take as little as an hour start to finish, just depending on the level of detail you're shooting for. Everything you'll use is probably already sitting in your kitchen.<br />
<br />
Here's what you will need:<br />
<br />
<i>- empty plastic bottle (ours was about 12 ounces in size)</i><br />
<i>- cookie sheet </i><br />
<i>- flour</i><br />
<i>- salt</i><br />
<i>- vegetable oil</i><br />
<i>- water</i><br />
<i>- red food coloring</i><br />
<i>- dishsoap</i><br />
<i>- baking soda</i><br />
<i>- vinegar</i><br />
<i>- paint (optional)</i><br />
<br />
<b>1)</b> Mix up the material to build the volcano. Take about 6 cups of flour, about 2 cups of salt and mix thoroughly. Add 1/4 cup vegetable oil and 2 cups warm water. Mix with hands until it forms a doughy paste.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfKUoFgWGWGgbXt8Ifqs9kXCIt9g_Y3ileVy5NZCyGKyigKfQLFImfacBQpSudNOq82uc4McQuh6U6yJXTOQhaFJYegx-K0sMeLu1NO5KanbFBEH16drvoP3Gz2aMUtSswEsywkMeMNQW/s1600/20140718_113801_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYfKUoFgWGWGgbXt8Ifqs9kXCIt9g_Y3ileVy5NZCyGKyigKfQLFImfacBQpSudNOq82uc4McQuh6U6yJXTOQhaFJYegx-K0sMeLu1NO5KanbFBEH16drvoP3Gz2aMUtSswEsywkMeMNQW/s1600/20140718_113801_resized.jpg" height="180" width="320" /></a></div>
<br />
<b>2)</b> Take the plastic bottle, put it on the cookie sheet and start adding the paste mixture, building it up gradually from the bottom. You'll want to first stabilize the bottle, then form the cone of the volcano. Compact it to ensure it all holds. Let dry (only takes a few minutes).<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDB84Py3xNaFzlWI050Rtly88CcQFB2_LvtP4AyRZTTi-E7Pj4IHLhwK0iQdqGPn-JDJ62fANw-kW4q1iHss3aNe4Rm4UdPwjy7RIYWwExtD2XbjksIcS-TgPDgKz1JxUh06OV02pBI06/s1600/20140718_114243_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlDB84Py3xNaFzlWI050Rtly88CcQFB2_LvtP4AyRZTTi-E7Pj4IHLhwK0iQdqGPn-JDJ62fANw-kW4q1iHss3aNe4Rm4UdPwjy7RIYWwExtD2XbjksIcS-TgPDgKz1JxUh06OV02pBI06/s1600/20140718_114243_resized.jpg" height="320" width="180" /></a></div>
<br />
<b>3)</b> If desired, paint your volcano. We painted it. Of course we did. Let dry. If you're so inclined, you could build a little village and put some trees around it to see how the lava flows would affect people nearby.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimodGG4GstUqSnA35yosQ6lsRykkPW5wHzfELEd63xLH6By4DRoTxkLmGASm1Ux1ZM-zYvGeu7D3CUL4inMtJ11CvnjQSPgv8H2X5hHnwOsy-Vkj_AFbv3RJz2Amnccy2ACcblttWQNGwc/s1600/20140718_114814_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimodGG4GstUqSnA35yosQ6lsRykkPW5wHzfELEd63xLH6By4DRoTxkLmGASm1Ux1ZM-zYvGeu7D3CUL4inMtJ11CvnjQSPgv8H2X5hHnwOsy-Vkj_AFbv3RJz2Amnccy2ACcblttWQNGwc/s1600/20140718_114814_resized.jpg" height="320" width="179" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ySbFRGBF-7pyFfNLQb0cmRE1scTfCp96lKj7nyflPtF4bJ9xag-eZyGeKT7wrGcdicSBcl2pFgvJdrSwXclh5-Xctow4-tusU-OjrOUd-rFrMirCLK-XjsywNF9iZON3_SzY5T3aqZaH/s1600/20140718_121828_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5ySbFRGBF-7pyFfNLQb0cmRE1scTfCp96lKj7nyflPtF4bJ9xag-eZyGeKT7wrGcdicSBcl2pFgvJdrSwXclh5-Xctow4-tusU-OjrOUd-rFrMirCLK-XjsywNF9iZON3_SzY5T3aqZaH/s1600/20140718_121828_resized.jpg" height="320" width="180" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b>4)</b> Fill a glass of about the same size as the bottle with very warm water. Add some drops of the food coloring.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpv__-B31nKPYz7paVmez475LRhP-uN5jULzQ9tGoRLL0z3tQqpQz3MpEA0KK2EgM5cobSGjaJLeSht4dnZN3DbV_MjhA188xS2xApdd4vEsy2l9qnQh1i1DK-uKAByt2OXz0E3svYrlY/s1600/20140718_124417_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJpv__-B31nKPYz7paVmez475LRhP-uN5jULzQ9tGoRLL0z3tQqpQz3MpEA0KK2EgM5cobSGjaJLeSht4dnZN3DbV_MjhA188xS2xApdd4vEsy2l9qnQh1i1DK-uKAByt2OXz0E3svYrlY/s1600/20140718_124417_resized.jpg" height="320" width="180" /></a></div>
<br />
<b>5)</b> Pour the tinted water into the bottle in the center of the volcano. Once added, squirt some dishsoap in with it.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOmSj9KBoEkD1RIW5gBTZzGGTspcu0E2qVxYnpP8sgNoNeMyC_KObjhCRB3aNw6apgy8Frd7CGByq6-bsi0fYtcNQddp6ZEjUPaP2Gl7zyphrZdYtjl-6FW7EgghSzBWWAa-ffequwIil/s1600/20140718_124837_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOmSj9KBoEkD1RIW5gBTZzGGTspcu0E2qVxYnpP8sgNoNeMyC_KObjhCRB3aNw6apgy8Frd7CGByq6-bsi0fYtcNQddp6ZEjUPaP2Gl7zyphrZdYtjl-6FW7EgghSzBWWAa-ffequwIil/s1600/20140718_124837_resized.jpg" height="320" width="180" /></a></div>
<br />
<b>6)</b> Carefully pour about 2 tbsp baking soda into the water. It may begin to foam up a little.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz076vwLZav_VTbFkZ7FUZd4FYkplJRn8fgY2klOVY9w-Drpt54v2UcNVoHn8CUVYQO-U0Mf_KeCcfjWmleKrrfAMcMNnqh_Wk52uFIvEjeRl8Y89pM5oKDJ3LF4zxfl7Y4Jwde2vtEjHA/s1600/20140718_124551_resized.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz076vwLZav_VTbFkZ7FUZd4FYkplJRn8fgY2klOVY9w-Drpt54v2UcNVoHn8CUVYQO-U0Mf_KeCcfjWmleKrrfAMcMNnqh_Wk52uFIvEjeRl8Y89pM5oKDJ3LF4zxfl7Y4Jwde2vtEjHA/s1600/20140718_124551_resized.jpg" height="180" width="320" /></a></div>
<br />
<b>7)</b> Pour the vinegar into the bottle a little at a time and watch the lava explode and run down the sides of the volcano!<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/niSsk6L1sCA?feature=player_embedded' frameborder='0'></iframe></div>
Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-28644599917600199412014-06-08T12:42:00.001-07:002014-06-08T12:42:24.243-07:00Fruit Infused WaterA few months ago, I started drinking fruit infused waters. I started primarily to ensure that I was getting an adequate daily water intake, knowing that I would drink more if the water had some flavor to it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bmUbOba_vHAAG0FJGOaemi6jSwMSMbjCTCmBhYGUFyzwG_fA3kfSgvRxIxEiQkLD106rTANddlBcqcheGqusjxrYnDf5W7uxZjeznd22r12vL-vfg67yNzjK_ORwwrT-KSLwkun7eAUk/s1600/2014-06-07+11.58.31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0bmUbOba_vHAAG0FJGOaemi6jSwMSMbjCTCmBhYGUFyzwG_fA3kfSgvRxIxEiQkLD106rTANddlBcqcheGqusjxrYnDf5W7uxZjeznd22r12vL-vfg67yNzjK_ORwwrT-KSLwkun7eAUk/s1600/2014-06-07+11.58.31.jpg" height="247" width="320" /></a></div>
<br />
Since changing over to this, even the kids and my husband have started drinking it. I haven't bought juice aside from orange juice in months. Even sports drinks have been pushed aside for the fruit water here.<br />
<br />
I've noticed that it is already helping me combat swelling in this pregnancy a ton.<br />
<br />
As for the nutritional value of these waters, it isn't my area of expertise. I don't add sugar to them at all and any sugar comes from the fruit itself, which is pretty substantially diluted.<br />
<br />
I have two jars that we use for the water. A one gallon sun tea jar is what I use when making small batches, then we have a larger two gallon jar for the weekends when everyone is home all day. I fill them and add the fruit first thing in the morning. The longer it sits, the better it is. There are some combinations with teas and vegetables as well.<br />
<br />
I empty and wash the dispensers at night.<br />
<br />
The idea is to just try different combinations out and see what you like the best.<br />
<br />
I add one lemon/lime/orange/peach (or other larger fruit) and a handful of berries at a time. If you squeeze the fruit or bruise the herb leaves slightly, the flavors will come out quicker.<br />
<br />
These are some of the combinations we have tried here:<br />
<br />
- Lemon blackberry (my personal favorite)<br />
- Lemon raspberry<br />
- Orange lemon raspberry<br />
- Kiwi strawberry<br />
- Peach strawberry<br />
- Orange blueberry<br />
- Lemon cucumber<br />
- Lemon kiwi<br />
- Apple peach<br />
- Cantaloupe lemon<br />
- Watermelon strawberry<br />
<br />
I've added passion fruit tea, chamomile tea and black tea to them in different combinations as well. The passionfruit works best with lemon and berries. The chamomile works best with lemon. Black tea works best with oranges. Fresh herbs such as mint, basil and cilantro can be added as well. Mint blends well with berries and melons. Cilantro brings a fresh flavor when mixed with citrus.<br />
<br />
Citrus fruits are known for helping detox your body and fight swelling, so I include some kind of citrus every day.Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-2965662437013580302014-05-28T11:15:00.000-07:002014-05-28T11:15:00.154-07:00Carne Asada, Chimichurri Sauce, Beans and Lime Cilantro RiceI promise that the next time I make this meal, I will remember to take pictures of it before the kids eat it all. I couldn't get to it before they destroyed it - which is a good thing. It means it all was good!<br />
<br />
I learned, accidentally, that almost all of this meal is better when you let it sit and get happy longer than you think you should. I initially made it all for Sunday but ended up in the ER with my son after he got hit by a baseball. So, it waited an extra day. Turns out that made all the difference in the world, because everything was even better.<br />
<br />
<b><span style="font-size: large;">Carne Asada</span></b><br />
This isn't exactly a traditional recipe, but it's damn good. I hate that I cook better food than you can get in restaurants here. This recipe is written for two flank steaks, but you can cut it in half if you only need one.<br />
<br />
- Flank steak (one for every 3-4 people)<br />
- 2/3 can of soda (I used regular Coke)<br />
- juice of 2 large limes<br />
- 2 tbsp oregano<br />
- 2 tbsp seasoned salt<br />
- 1/2 bunch of cilantro, chopped<br />
<br />
Combine soda, juice, seasonings and cilantro in a bowl. Place meat in a shallow dish and pour mixture over top. Let marinate in the fridge 24+ hours, flipping a few times to make sure both sides are coated well.<br />
<br />
Grill until desired temperature reached. We aim for medium here.<br />
<br />
About halfway though the marinating process, I added chimichurri sauce to the marinade as well. That recipe is below.<br />
<br />
<b><span style="font-size: large;">Chimichurri Sauce</span></b><br />
Chimichurri is an Argentinian sauce used mostly with grilled food. If you haven't had it, you must. This stuff will change your life.<br />
<br />
- 1 bunch flat leaf parsley<br />
- 3 tbsp minced garlic<br />
- 1/2 small red onion, chopped<br />
- 1 cup olive oil<br />
- 2/3 cup vinegar<br />
- juice of one lemon<br />
- salt and pepper to taste<br />
<br />
Throw all the ingredients in a food processor and pulse together. Use half to marinate the meat, reserve the other half in the fridge to use after the meat is cooked.<br />
<br />
<b><span style="font-size: large;">Beans</span></b><br />
This is so easy and so ridiculously good that you won't buy canned beans again. Don't try it or you'll never go back. Honest.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOs9WEzSINWx3z6OXDd42Pqnhg4dmjATQBWZAHfl06gcUFof9V4t9fZDrY6RnhLCJNXg6EgBe10CGUVXRBoNSwsGhbEZwQ3R4pm8EQQEFU-Etq34XdcUh8zHSCukjkxVstpNogY6IIhu10/s1600/beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOs9WEzSINWx3z6OXDd42Pqnhg4dmjATQBWZAHfl06gcUFof9V4t9fZDrY6RnhLCJNXg6EgBe10CGUVXRBoNSwsGhbEZwQ3R4pm8EQQEFU-Etq34XdcUh8zHSCukjkxVstpNogY6IIhu10/s1600/beans.jpg" height="320" width="240" /></a></div>
<br />
- 16 oz pinto beans, rinsed<br />
- 9 cups water<br />
- 1 yellow onion, chopped<br />
- 2 tbsp minced garlic<br />
- 3 tbsp salt<br />
- 1 tbsp pepper<br />
- 1 tbsp cumin<br />
<br />
Throw it all in a crockpot and cook on high at least 8 hours. Scoop out beans and onions, mash together adding cooking liquid as needed for texture.<br />
<br />
I usually cook them for the 8 hours, but this time they sat on high for 12. I thought they'd be burned. Nope. Even better.<br />
<br />
<b><span style="font-size: large;">Lime Cilantro Rice</span></b><br />
I conjured this one up after a trip to Chipotle. I fell in love with their rice and became determined to figure out what they put in it. This is what I've come up with.<br />
<br />
- Cooked white rice (I make 8 cups at a time because my herd loves this stuff, preferable Jasmine rice)<br />
- butter<br />
- limes<br />
- 1/2 bunch Cilantro<br />
- salt and pepper to taste<br />
<br />
For the amount of rice I make, I use 4 tbsp butter and 2-3 limes. Stir it all in, add salt and pepper to your preference, then try not to eat the entire bowl.Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com1tag:blogger.com,1999:blog-7088328275509133233.post-80019952563168061992013-10-22T12:40:00.000-07:002013-10-22T16:53:41.969-07:00Not Your Grandma's MinestroneMy husband is a big fan of minestrone. Huge.<br />
<br />
If I'm being honest, he just is enamored with all Italian food. When I mentioned maybe wanting to attempt minestrone from scratch, he got all weird and giddy.<br />
<br />
At some point as I was assembling an ingredients list, he asked if I was going to put meat in it. My answer was no, of course, because there isn't meat in it. His response....well, could there be? Sure, dear. Whatever you want.<br />
<br />
Then I made it and it was delicious.<br />
<br />
Dammit.<br />
<br />
Fair warning, there is a lot of prep work that goes into this, so give yourself time for the peeling and the chopping. Start to finish this takes approximately 2 hours. I forgot to get spinach, which is supposed to be in it. Tasted fine without it, but you could add it if you want.<br />
<br />
If you want to omit the meat, no big deal. If you want to omit the pasta, I would cut the water by a cup or so.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7yzkXImZQhsLc2X0pO8z8zMG9-bchKSNgJN3Kmn4TfyZfzYFARVY-GlW9GxnQPARG6tqIHIzqpfsGiNW8lUF5Nq_U3RK4vi-FdZxe4ijesSEFn4ej7_90gqh0NX5QWl4v_lvEdeTyQJY/s1600/IMG_20131022_123102_065.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG7yzkXImZQhsLc2X0pO8z8zMG9-bchKSNgJN3Kmn4TfyZfzYFARVY-GlW9GxnQPARG6tqIHIzqpfsGiNW8lUF5Nq_U3RK4vi-FdZxe4ijesSEFn4ej7_90gqh0NX5QWl4v_lvEdeTyQJY/s320/IMG_20131022_123102_065.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Taken the next day, so more of the water has been absorbed by the pasta. <br />
Was "soupier" last night.</td></tr>
</tbody></table>
<b><span style="font-size: large;">Minestrone</span></b><br />
<i>- 1/2 cup butter</i><br />
<i>- one large yellow onion, diced</i><br />
<i>- 3 stalks celery, diced</i><br />
<i>- 2-3 large carrots, peeled and diced</i><br />
<i>- 2 cups of green beans, cut into small sections</i><br />
<i>- 3 medium or 2 larger zucchini, chopped</i><br />
<i>- half a head of cabbage, chopped</i><br />
<i>- 2 cans diced tomatoes (whole can, undrained)</i><br />
<i>- 2 tbsp dried beef bouillon</i><br />
<i>- 9 cups water</i><br />
<i>- 1/2 pound small pasta</i><br />
<i>- 1 16 oz. can red kidney beans, rinsed</i><br />
<i>- 1 16 oz. can white cannelini beans, rinsed</i><br />
<i>- 12 ounces italian sausage, browned and drained</i><br />
<br />
It's a list. I know. Sorry.<br />
<br />
Saute the onion, celery and carrots in the butter in a large stockpot until the onion is clear and the carrot and celery just start to brown. Add the green beans, the zucchini, the cabbage, the tomatoes, water and bouillon. Bring to a boil, then turn down to simmer for about 20 minutes.<br />
<br />
Add pasta directly to the pot. Bring back up to boiling, then reduce a little. Simmer for about 20 more minutes. Brown the sausage in a separate pan, then add it and the beans to the pot.<br />
<br />
Stir everything together and simmer for 10-15 minutes.<br />
<br />
If you cook it too long, the vegetables will all get soggy and the noodles overdone, so err on the side of less time rather than more.<br />
<br />
Makes about 12 servings.Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-62843962851590314222013-07-22T11:20:00.000-07:002013-07-22T11:20:17.815-07:00Bread PuddingI decided to make this for the first time yesterday, which ended up being good timing since the royal family will be welcoming a new member anytime!<br />
<br />
I found some recipes online, but didn't have everything that any of them called for, so I did what I typically do and just made it up.<br />
<br />
The kids are fairly sure I just invented the most awesome thing in the world. I'm going to let them think that for as long as it works.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkP-zdnBhRzzkpak_bkLwNQEwx1iOGxejYTIrLJP7f57voSXSJAi3mxOyJTTLUyP6QrPfjTpX4nj1TdSIaBE4ZygaFsnS6uBrP5tq53EUhWZPO72c-zJocbzyMm3gvbEDEiBQNs0tDywsK/s1600/IMG_20130722_101755_670.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkP-zdnBhRzzkpak_bkLwNQEwx1iOGxejYTIrLJP7f57voSXSJAi3mxOyJTTLUyP6QrPfjTpX4nj1TdSIaBE4ZygaFsnS6uBrP5tq53EUhWZPO72c-zJocbzyMm3gvbEDEiBQNs0tDywsK/s320/IMG_20130722_101755_670.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<b style="font-size: x-large;">Bread Pudding</b><br />
- 1 loaf of bread, torn into small pieces (I used whole wheat, the loaf that got squished on the way home from the grocery store)<br />
- 4 cups of milk<br />
- 7 eggs, beaten<br />
- 4 tbsp butter, melted<br />
- 2 tbsp vanilla<br />
- 1 cup sugar<br />
- 1/2 cup brown sugar<br />
- 2 tbsp cinnamon<br />
- 1 cup raisins (optional)<br />
<br />
Tear bread and put into a 9x13 casserole pan, combine with raisins. Beat eggs and melted butter together, then add sugars and milk, cinnamon and vanilla. Pour milk an egg mixture over bread, pressing bread down into the liquid until everything is saturated.<br />
<br />
Bake at 350 for 45 minutes.Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-3263704246733876882013-06-17T07:43:00.000-07:002013-06-17T07:43:26.039-07:00Dry Rubbed BBQ Glazed Pork RibsI hate ribs. Honest. The idea of gnawing something off a bone just makes my stomach turn. As much as I hate ribs, I make them. I've made them the same way for years, but after staying up way too late one night watching some BBQ competition show, I decided to try it another way. I scoured the internet for dry rub recipes, and eventually did what I always do - made it up.<br />
<br />
I made three full racks and this is all that was left. The people say they were amazing. I'll believe them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpROmIV0od-XXmivqWV0rBgUZXp9Hwx_GIdMMjzO6Y1ATdue-3TjjpYyP5LuK1tbY6s032LaNvVlsUt8f1Lajw0wus5KqO3QcwkgwIOPmBbIUzT5mtFLW4oSPNQWUObQZKuOLE9Kdj7_rz/s1600/IMG_20130616_185429_988.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpROmIV0od-XXmivqWV0rBgUZXp9Hwx_GIdMMjzO6Y1ATdue-3TjjpYyP5LuK1tbY6s032LaNvVlsUt8f1Lajw0wus5KqO3QcwkgwIOPmBbIUzT5mtFLW4oSPNQWUObQZKuOLE9Kdj7_rz/s400/IMG_20130616_185429_988.jpg" width="400" /></a></div>
<br />
This is a lengthy-ish process, so plan ahead.<br />
<br />
<span style="font-size: large;"><b>Dry Rib Rub</b></span><br />
- 1 cup brown sugar<br />
- 1 tbsp black pepper<br />
- 1 1/2 tbsp course ground salt<br />
- 1 tbsp garlic powder<br />
- 1 tbsp onion powder<br />
- 1/4 cup paprika<br />
- cayenne pepper - anywhere from 1 tsp to 1 1/2 tbsp depending on how much heat you want<br />
<br />
Mix all dry rub ingredients together. This is sufficient to coat three racks perfectly, so if you're making less, store some in a container before use.<br />
<br />
Remove membrane from the backside of the ribs and cut each rack into thirds or fourths. Cover all sides generously with rub, pressing into the meat with your fingers. Wrap each portion tightly in aluminum foil.<br />
<br />
Place foil packets directly on oven racks. Bake in preheated 300 degree oven for two hours, the remove and let sit for about ten minutes. While waiting, preheat grill to high heat.<br />
<br />
Unwrap and grill ribs on high, about five minutes on each side, glazing with BBQ sauce of your choice. We used a honey sauce for most of them, and Famous Dave's Devil Spit for those who like it hot.<br />
<br />
Ribs should have a nice glazed crust on them.Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-77585539020297494352013-06-12T12:59:00.001-07:002013-06-12T12:59:12.218-07:00Curried Chicken SaladThis is one of those things I fell in love with after eating the version from Whole Foods, knowing there was no way I could ever justify the cost of it already prepared.<br />
<br />
So, I scoured the internet for ideas and this is where I ended. I ate it last night wrapped up in lettuce but it's just as good on a roll or plain.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgcZ8n5KeKVLgs0Hbvz0VyzAgTtayWA-uqIxbBRFRfSmDqKnrfpD3rgP6K992w8ksc3cAccMZ3wcHkvouCmLIWtbbh0bky7jd3Ndl40dmzl4eNAuQv-g4vJfgt78CZskGIOPyeBot0Cr4w/s1600/curry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgcZ8n5KeKVLgs0Hbvz0VyzAgTtayWA-uqIxbBRFRfSmDqKnrfpD3rgP6K992w8ksc3cAccMZ3wcHkvouCmLIWtbbh0bky7jd3Ndl40dmzl4eNAuQv-g4vJfgt78CZskGIOPyeBot0Cr4w/s320/curry.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">this is a terrible picture, but you get the idea</td></tr>
</tbody></table>
<br />
<b><span style="font-size: large;">Curried Chicken Salad</span></b><br />
- 2-3 grilled chicken breasts, cooled and chopped<br />
- 1 cup light mayonnaise<br />
- 2-3 stalks of celery, diced<br />
- 1 whole apple, diced<br />
- 2/3 cup raisins (or 1 cup quartered grapes, or a combination of both)<br />
- 1/2 cup chopped pecans (or other nut)<br />
- 1 tsp curry powder<br />
- cayenne pepper to taste<br />
- salt and pepper to taste<br />
<br />
Chop chicken, celery and apple. Mix curry powder into mayo thoroughly, then toss it with the chicken, celery, apple, raisins and nuts. If desired, add cayenne pepper to desired heat level, then salt and pepper to taste.<br />
<br />
Ideally, you make it ahead a few hours and let it sit in the fridge so the flavors can all combine.<br />
<br />Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-55603268883410058612013-06-10T08:00:00.000-07:002013-06-10T08:00:32.635-07:00Slow Cooker Refried BeansTechnically, they aren't really refried beans because they aren't refried, but you get my drift.<br />
<br />
I decided a while ago to attempt making these from scratch, and like most cooking endeavors, I immediately kicked myself because they were light years better than the canned ones.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3bBcOYUDPewWjTjnMHoPbVAxILf980LnF_L_BY8B6Xx8fGqqQBjy50ijwaqSQYKcO04xCfSfA9EV0RKqjyLN66yjkev9_ie0OS-1oAYpt6ReSVkYFMPfL4X8LE6C4GkUJI-mrhqc0oMVt/s1600/beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3bBcOYUDPewWjTjnMHoPbVAxILf980LnF_L_BY8B6Xx8fGqqQBjy50ijwaqSQYKcO04xCfSfA9EV0RKqjyLN66yjkev9_ie0OS-1oAYpt6ReSVkYFMPfL4X8LE6C4GkUJI-mrhqc0oMVt/s320/beans.jpg" width="240" /></a></div>
<br />
Fortunately, they are easy to make....requiring just a little bit of work and a lot of time.<br />
<br />
<span style="font-size: large;"><b>Slow Cooker Refried Beans</b></span><br />
- 3 cups dry pinto beans, rinsed<br />
- 8-9 cups of water<br />
- a few cloves of garlic, minced<br />
- a pepper, minced (I used one whole jalapeno)<br />
- one onion, diced<br />
- 1 tbsp salt<br />
- 2 tsp pepper<br />
- 1 tsp cumin<br />
<br />
Throw it all in slow cooker, cover and cook on high for 8 hours. If the water reduces too much, add a little bit back into the cooker.<br />
<br />
Strain beans and mash, adding some of the cooking water if necessary for texture.<br />
<br />Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-30659630770601087952013-03-15T09:10:00.000-07:002013-03-15T09:10:29.490-07:00French Onion SoupThis has always been one of my favorites, but I never attempted to make it at home because I anticipated that the kids would stage a mutiny and refuse to touch it. I'm happy to report that they all ate it and liked it!<br />
<br />
If you are sensitive to onions at all and they make you tear up, you might want to get a pair of goggles to wear while you're cutting and sauteing them. Don't say I didn't warn ya.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi824mpISz72b_AgJ0wewdMaIsvhusidK_5rSU0AhpLKhO1vQ3CXSlw17k_LeRKPufRYUZrFEwgq6SBrARTkcLWlnH0fgKMXWfQJzFdpWPEZkS4AXdmMFTwMTphcPlfYn_mDt9nRYc3mucb/s1600/yellow_onion1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi824mpISz72b_AgJ0wewdMaIsvhusidK_5rSU0AhpLKhO1vQ3CXSlw17k_LeRKPufRYUZrFEwgq6SBrARTkcLWlnH0fgKMXWfQJzFdpWPEZkS4AXdmMFTwMTphcPlfYn_mDt9nRYc3mucb/s320/yellow_onion1.jpg" width="293" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-size: large;">French Onion Soup</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
- 4 medium/large onions, sliced thinly</div>
<div class="separator" style="clear: both; text-align: left;">
- 1 stick (1/2 cup) butter</div>
<div class="separator" style="clear: both; text-align: left;">
- 1 tsp minced garlic</div>
<div class="separator" style="clear: both; text-align: left;">
- 1 tsp thyme</div>
<div class="separator" style="clear: both; text-align: left;">
- 2 bay leaves</div>
<div class="separator" style="clear: both; text-align: left;">
- red wine (can use cooking sherry)</div>
<div class="separator" style="clear: both; text-align: left;">
- 1/4 cup flour</div>
<div class="separator" style="clear: both; text-align: left;">
- 9-10 cups beef broth</div>
<div class="separator" style="clear: both; text-align: left;">
- salt and pepper to taste</div>
<div class="separator" style="clear: both; text-align: left;">
- crusty bread, cut into thick slices</div>
<div class="separator" style="clear: both; text-align: left;">
- cheese (muenster, Gruyere or mozzarella) </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Melt butter in large stock pot, then add onions and garlic, saute until completely soft. Add thyme and bay leaves, then about half the bottle of wine. Simmer until wine reduces almost completely. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Remove bay leaves, and add flour, stirring to distribute it evenly. Pour in broth, bring to a boil, then reduce and simmer about 20 minutes. Add salt and pepper to taste.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
While the soup is simmering, lay bread slices flat on cookie sheet, then cover with cheese. Broil until bread is toasted and cheese is melted and browning. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Put soup in serving bowls and lay toasted cheese bread on top. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Enjoy!</div>
Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-58848212825025477112013-02-22T10:06:00.001-08:002013-02-22T10:08:03.373-08:00Monterey Chicken & Parmesan PotatoesYou know how when the meal you had planned to make for the night is ruined because one of your kids ate half the ingredients already? <br />
<br />
That.<br />
<br />
I frantically searched the almost empty pantry, trying to decide what to make, then was suddenly grateful for a fairly large repertoire of meals I can make. <br />
<br />
This is what we had, and all the people were happy. Rejoiced the fact that they'd gone and messed up my planned dinner because this was better anyway.<br />
<br />
<b><span style="font-size: large;">Monterey Chicken & Parmesan Potatoes </span></b><br />
<br />
This is inspired by a dish they serve at that restaurant with a giant chile pepper hanging in the entry way. I didn't make garlic mashed potatoes to go with it this time, I made parmesan potatoes instead. Served 6 with leftovers.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKw3Z0WjMhlAp0GY-tSRGVOo971YLMiDGPbPPBe7zmJKWZFj7LrBjNA_n8E3Aj4xpW0Oc2Fo11S1SXRUm0yQc_K9nJK-RYQ15IYNL4pCUvpU-SZ9GPwa2ln1vvnswUp3rIF8j890j0ueo7/s1600/monterey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKw3Z0WjMhlAp0GY-tSRGVOo971YLMiDGPbPPBe7zmJKWZFj7LrBjNA_n8E3Aj4xpW0Oc2Fo11S1SXRUm0yQc_K9nJK-RYQ15IYNL4pCUvpU-SZ9GPwa2ln1vvnswUp3rIF8j890j0ueo7/s320/monterey.jpg" width="320" /></a></div>
<br />
For the chicken, you need:<br />
<br />
- 4 chicken breasts<br />
- 1/2 lb bacon<br />
- 1 can Rotel (or any tomatoes with chiles)<br />
- 1 cup shredded cheddar cheese<br />
- olive oil<br />
- salt & pepper<br />
<br />
Butterfly chicken into 8 thin pieces. Brush with olive oil and season lightly with salt and pepper. Grill, pan fry, bake or broil it until it's almost done. (however you prefer) While that is cooking, cut bacon into small pieces and cook completely in another pan. <br />
<br />
When chicken is almost done, arrange it on cookie sheet. Top with Rotel, bacon and cheese. Broil until chicken is done and cheese is melted - about five minutes.<br />
<br />
For the potatoes, you need:<br />
<br />
- 5 medium potatoes, any variety<br />
- 4 tbsp butter<br />
- 1/4 cup parmesan cheese<br />
- 1-2 tsp garlic salt<br />
<br />
Pre-heat oven to 350. Using a baking sheet, melt butter and spread evenly on sheet. Sprinkle with cheese and garlic salt. <br />
<br />
Cut potatoes in half lengthwise, and lay them cut side down on the baking sheet. Bake for 30-40 minutes, then remove from oven and cover tightly with aluminum foil for at least 10 minutes. Remove carefully from sheet so you don't scrape off the crunchy cheese layer. Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-55280913324777615262012-12-30T08:36:00.001-08:002012-12-30T08:36:25.322-08:00Bloody MaryI'm not sure if I should be flattered or offended that a friend knows me well enough to know that he can always ask me for a drink recipe and I'll have one. <br />
<br />
What does that say? <br />
<br />
I am going to go with<i> it says I am awesome</i> and leave it at that.<br />
<br />
Here, the recipe I gave him yesterday. This makes a pitcher, so if you're not sharing you'll be on the floor for the rest of the day. Maybe that's how you like your Sundays. I don't judge.<br />
<br />
You can buy a ready-made mix, but I like the texture of these better.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gdCvi9Fpm6xn8AgowsaS7ugWAvHqg7g3d_70dik7yH4cnlXV2U4yDyUmm6eL6njrNAuRrv8OMKzfEMF5s9CR8ZDZnBqsWrPAgv_rKrSLKqpHxAQvOxnfo0P8Zja7tENTmAyNRD_MIteY/s1600/bloody+mary.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7gdCvi9Fpm6xn8AgowsaS7ugWAvHqg7g3d_70dik7yH4cnlXV2U4yDyUmm6eL6njrNAuRrv8OMKzfEMF5s9CR8ZDZnBqsWrPAgv_rKrSLKqpHxAQvOxnfo0P8Zja7tENTmAyNRD_MIteY/s320/bloody+mary.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">From my favorite Louisiana-style restaurant.<br />This is how mothers celebrate the first day of school</td></tr>
</tbody></table>
<span style="font-size: large;"><u><b>Blood Mary</b></u></span><br />
- 1 16 oz. can whole, peeled and seeded tomatoes, undrained<br />
- 1 12 oz. can V8<br />
- 1 1/2 cups vodka (I said you were supposed to share this)<br />
- 1 tbsp Worcestershire sauce<br />
- Tabasco - as much or little as you want<br />
- salt and pepper to taste<br />
- horseradish if you like more heat<br />
<br />
Throw it all in a blender for a few seconds, garnish with salt and pepper and a stalk of celery. If you're feeling extra fancy, add a skewer with bacon and olives.Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-9481145471813451942012-11-19T07:49:00.001-08:002012-11-19T07:49:20.091-08:00Sweet Potato CasseroleThis is a recipe I've been meaning to write up for a while. This is one of the must-have side dishes in my house at Thanksgiving. I don't much like sweet potatoes, so I don't eat it, but everyone else always says it is awesome. So, you're gonna have to take their word for it.<br />
<br />
<b>Sweet Potato Casserole</b><br />
<i>- 4 medium/large sweet potatoes</i><br />
<i>- 1/2 cup milk</i><br />
<i>- 3 tbsp brown sugar</i><br />
<i>- 1 tsp vanilla</i><br />
<i>- 3-4 tbsp butter</i><br />
<i>- 1/4 cup maple syrup</i><br />
<i>- marshmallows</i><br />
<br />
Peel and cube potatoes. Boil in salted water until tender and drain. I mash them about half way, leaving some larger chunks along with the smooth mashed potatoes, adding about 1/2 cup of milk and 2 tbsp butter. (If you're feeling lazy, go ahead and buy the can of yams and start from here)<br />
<br />
Mix in about 2 tbsp of brown sugar, 1 tsp vanilla and 1/4 cup maple syrup. <br />
<br />
Spoon mixture into 9x9 pan, spreading evenly. Dot with butter, sprinkle with brown sugar and cover generously with marshmallows.<br />
<br />
Bake for about 20-30 minutes in whatever oven has space (which can be hard to come by on Thanksgiving or any holiday). The best part about this one is that the temperature doesn't really matter - anything between 300 and 400 will work. You just want to heat it through, melt and toast the marshmallows on top. <br />
<br />Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-14591252615683959802012-10-08T13:58:00.001-07:002012-10-08T13:59:38.237-07:00Beef & Vegetable Casserole, Gluten FreeThis is one of my older recipes, that I tweaked to fit in with our attempts to limit gluten in our house. It turned out quite good, I hope you enjoy it!<br />
<br />
<span style="font-size: x-large;">Beef & Vegetable Casserole, gluten free</span><br />
<em>- 1 pound lean ground beef</em><br />
<em>- 2 tbsp vegetable oil</em><br />
<em>- 1 small zucchini, chopped</em><br />
<em>- 1 medium carrot, chopped</em><br />
<em>- 1 medium onion, chopped</em><br />
<em>- 1 package sliced mushrooms</em><br />
<em>- 1 clove garlic, minced</em><br />
<em>- 3 tbsp tomato paste</em><br />
<em>- 1/3 cup red wine or cooking sherry</em><br />
<em>- 3 tsp Worcestershire sauce</em><br />
<em>- 2 can beef broth</em><br />
<em>- 1 1/2 cups parboiled cooked brown rice</em><br />
<em>- pinch of pepper</em><br />
<em><br /></em>
Start cooking rice first, as it takes the longest. You want it just about done when you add it in with the rest of the recipe.<br />
<br />
Cook meat in large skillet, remove and drain. Set aside. Saute vegetables in oil until soft. Add garlic, pepper, tomato paste, sherry, Worcestershire sauce, broth and beef to pan. Bring to a boil and cook for about five minutes. Stir in rice.<br />
<br />
Pour beef and vegetable mixture into 9x9 baking dish that has been sprayed with non-stick spray. Bake at 350 for 20 minutes.Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-70556918146339695552012-09-12T11:04:00.001-07:002012-09-12T11:04:32.367-07:00French Dip Roll-UpsMy apologies in advance. I didn't remember to take a picture of these last night before they were all gone, but will add one the next time I make them. <br />
<br />
This is a super fast and easy dinner to throw together, perfect for busy nights during the week.<br />
<br />
I made 16 of these little sandwiches, since I've got 6 mouths to feed, but you can half the recipe easily.<br />
<br />
<b>French Dip Roll-Ups</b><br />
<i>- 1 pound thinly sliced roast beef (deli thin, not the prepackaged stuff)</i><br />
<i>- 16 slices Muenster cheese (can use Provolone or Swiss, just depends on your preference)</i><br />
<i>- 2 tubes of 8 count crescent rolls, refrigerated dough</i><br />
<i>- 1 package au jus mix</i><br />
<br />
Preheat oven to 375 degrees.<br />
<br />
Using a large cookie sheet or two smaller ones, roll a slice of roast beef and a slice of cheese in each crescent roll tucking edges. Space evenly on cookie sheets and bake for approximately 15 minutes.<br />
<br />
While the rolls are baking, prepare and heat au jus. Pour into individual dipping bowls and serve with sandwich rolls. Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-88179017078727406402012-04-09T11:05:00.001-07:002012-04-09T11:05:54.834-07:00Peach MartiniMillions of peaches. Peaches for free. <br />
<br />
Sorry, I heard that song this weekend, and it got into my head. Plus, it's Spring and you know what that means....<br />
<br />
Fruity foo-foo drinks!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCRjFcGq1XPBHqwBf93WU0EDM50kLzvMuf5OEAYeGU1Vn5Ty2I9R7NLZc70MCcSjXtP1Oa6QMyN33WMefqxx0jagtuFSYSNXkw88XgmQJySBcuIRIWn42vj5LhVtYVxLSe9f08e4J-rZ35/s1600/peach.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCRjFcGq1XPBHqwBf93WU0EDM50kLzvMuf5OEAYeGU1Vn5Ty2I9R7NLZc70MCcSjXtP1Oa6QMyN33WMefqxx0jagtuFSYSNXkw88XgmQJySBcuIRIWn42vj5LhVtYVxLSe9f08e4J-rZ35/s320/peach.jpg" width="320" /></a></div>
<br />
I like this one because it's fruity and light, but packs a good kick to it. I may just have to go get all the stuff to make these myself tonight. <br />
<br />
<i><b>Peach Martini</b></i><br />
<br />
<i>- 2-3 oz. vodka, depending on how strong you like it</i><br />
<i>- 1 oz. peach schnapps</i><br />
<i>- 2 oz. finely blended peaches (can use canned, with the syrup)</i><br />
<i>- splash of lime juice</i><br />
<i>- peach slice for garnish</i><br />
<br />
Combine all ingredients in a shaker with ice, pour into chilled glass and garnish with peach slice.Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com2tag:blogger.com,1999:blog-7088328275509133233.post-24981526776168904142012-04-03T12:48:00.001-07:002012-04-03T12:48:36.991-07:00Jameson & GingerSo I haven't written any new recipes up in a loooong time.<br />
<br />
Then a few weeks ago, I promised a drink a week on Martini Mondays.<br />
<br />
This one isn't a martini, but it was damn good.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUczeheEEoeY7wLJJuEEF-nA_GWpgnDjLQw17aoJ6yuI6RPAkzW4ZOR_8XtPfypPsy6TPtq0hRlmtIEfgrDVktkxcZnCGKpie1yOYpSwtJ_DlRBlWOt6kjjNShVH9W_p_POdvX2BofmiQb/s1600/JamesonAndGinger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUczeheEEoeY7wLJJuEEF-nA_GWpgnDjLQw17aoJ6yuI6RPAkzW4ZOR_8XtPfypPsy6TPtq0hRlmtIEfgrDVktkxcZnCGKpie1yOYpSwtJ_DlRBlWOt6kjjNShVH9W_p_POdvX2BofmiQb/s1600/JamesonAndGinger.jpg" /></a></div>
<b>Jameson & Ginger</b><br />
<i>- 2 oz Jameson (or any decent Irish whiskey)</i><br />
<i>- ginger ale</i><br />
<i>- lime</i><br />
<br />
Fill highball with ice and pour whiskey over it. Fill with ginger ale. Squeeze lime and drop in.<br />
<br />
Ahhh.Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-70320893398662228262011-08-01T08:08:00.000-07:002011-08-01T08:08:41.829-07:00Tropical Chopped Salad with Pineapple VinaigretteI made this a few nights ago to go with my all-time favorite summertime dinner. <a href="http://debiehivebuzz.blogspot.com/2010/05/islands.html">You can find the recipe for the chicken and cilantro lime rice here</a>. I've since started adding freshly grated ginger to the marinade for the chicken also.<br />
<br />
I usually make the ginger salad dressing, but wanted to try something else this time. I put this one together and it came out delicious. It has bacon in it, and really, anything with bacon is just awesome. This recipe makes enough salad for 8 adults with leftovers. The salad saves well so long as you don't toss the dressing in before storage...and it tastes even better the next day.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6cT_AMFXswnCgzBqDuyKP9B1P8e9QYolVxifX2dOD7BPEjYRfbN2pLegEodZdpsrkO_HsVRNrk2-RLlPAjSGsrGkz7r2sbnBDdShhu0T8Iyd7DPXLMHi3t1xENoBRhF5O5SGpXzsLGAw4/s1600/downsize+%25286%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6cT_AMFXswnCgzBqDuyKP9B1P8e9QYolVxifX2dOD7BPEjYRfbN2pLegEodZdpsrkO_HsVRNrk2-RLlPAjSGsrGkz7r2sbnBDdShhu0T8Iyd7DPXLMHi3t1xENoBRhF5O5SGpXzsLGAw4/s320/downsize+%25286%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shown here with the chicken</td></tr>
</tbody></table><b><span class="Apple-style-span" style="font-size: large;">Tropical Chopped Salad</span></b><br />
<i>- 3 heads romaine lettuce, chopped</i><br />
<i>- 1 head iceberg lettuce, chopped</i><br />
<i>- 4 green onions, thinly sliced</i><br />
<i>- 2 cups diced pineapple, juice reserved for dressing</i><br />
<i>- 1 cup toasted macadamia nuts</i><br />
<i>- 1/2 cup shredded sweetened coconut</i><br />
<i>- 1 lb bacon, cooked, drained and crumbled</i><br />
<br />
Toss all salad ingredients together in a large bowl. I don't toss the dressing with it all in case there are leftovers.<br />
<br />
<b><span class="Apple-style-span" style="font-size: large;">Pineapple Vinaigrette</span></b><br />
<i>- 1 cup pineapple juice</i><br />
<i>- 1/3 cup red wine vinegar</i><br />
<i>- 1/3 cup extra virgin olive oil</i><br />
<i>- salt and pepper to taste</i><br />
<br />
Combine dressing ingredients in a container with a sealing lid, shake to mix.Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-37648133322436181302011-06-24T09:21:00.000-07:002011-06-24T09:21:26.123-07:00Grilled Romaine SaladI saw something like this on one of the foodie shows a few weeks back and decided that we had to try it. O.M.G.<br />
<br />
Yes, it's that good.<br />
<br />
<span style="font-size: x-large;">Grilled Romaine Salad</span><br />
<em>- 2 heads romaine, split in half lengthwise</em><br />
<em>- 1/3 cup balsamic vinegar</em><br />
<em>- 1/3 cup extra virgin olive oil</em><br />
<em>- 3-4 cloves garlic, minced</em><br />
<em>- 1/4 cup vidalia onion, minced</em><br />
<em>- 1 tsp oregano</em><br />
<em>- 1 tbsp parsley</em><br />
<br />
Combine all dressing ingredients, then add to large zip top bag with the lettuce. Shake to coat, and let sit in the fridge for at least half an hour before cooking.<br />
<br />
To grill, turn heat to high. Lay halves on the grill and cook one minute. Turn and cook two more minutes, just until you can see the grill marks.<br />
<br />
Remove from grill, slice into serving sizes. Yum.Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-9263864491369154962011-06-20T20:28:00.000-07:002011-06-20T20:29:12.409-07:00Faux SangriaHave a hankering for sangria, but too impatient to wait for the flavors to blend to perfection? Maybe the thought of cutting up all that fruit holds no appeal. Maybe you're just trying to use up red wine you don't love.<br />
<br />
Who cares what the reason is? <br />
<br />
This is awesome.<br />
<br />
Born of necessity one afternoon, I had to get a little creative. The results, surprisingly good.<br />
<br />
<span style="font-size: x-large;">Faux Sangria</span><br />
<em>- red wine</em><br />
<em>- flavored sugar free carbonated water</em><br />
<em>- ice cubes</em><br />
<br />
I used the peach flavored water, and the ratio was about 1:1 with the wine and water. <br />
<br />
Quick, easy, cheap and good. <br />
<br />
No one needs to know our little secret. ShhhhhKelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0tag:blogger.com,1999:blog-7088328275509133233.post-26336017172050602842011-06-03T08:22:00.000-07:002011-06-03T15:27:25.700-07:00Grandma Helen's MeatballsPost number 200! I knew this one had to be a good one, so here you go!<br />
<br />
This is one of the many things that my grandmother was famous for. This was almost always her contribution to the potlucks she went to. Which was good....because people would get all bent out of shape if the crock pot of meatballs was missing.<br />
<br />
She had a bit of a reputation to uphold, you see. People expected meatballs.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i62.photobucket.com/albums/h117/k_debie/Decorated%20images/meatballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://i62.photobucket.com/albums/h117/k_debie/Decorated%20images/meatballs.jpg" t8="true" /></a></div><br />
My grandmother was almost as famous for these as she was for her chocolate chip cookies. Almost.<br />
<br />
As us girls got older, we'd eventually be let in the kitchen more and more. First we could help with the cookies. That would have to hold you over for a few years. <br />
<br />
Then one day, you'd be granted access to the super secret family recipe for the meatballs. <em>And it is super secret, so don't tell anyone. Okay?</em><br />
<br />
My mom likes to tell the story about the first time she made them after being granted access to the recipe. How she spent all this time seasoning and rolling meatballs, pan frying and oven baking them. Carefully adding the glaze ingredients to the crock pot. Only to find out that Grandma bought frozen meatballs. Ha!<br />
<br />
I have said before that I'm pretty sure my father was a genius. Clearly, he got it from her.<br />
<br />
She was so good that she fooled an entire community (and every one I've lived in since then that has had the luxury of tasting these meatballs) into thinking she was a gourmet cook.<br />
<br />
And she was, but this is no fancy recipe. It's so simple that you won't believe how good it is. And it sounds all kinds of funky, but you are just going to have to trust me on it. <br />
<br />
Seriously.<br />
<br />
<span style="font-size: x-large;">Grandma Helen's Meatballs</span><br />
<em>- 1 family sized bag frozen meatballs</em><br />
<em>- 1 small jar grape jelly (preferably Welch's....don't ask why, it's just the "right" one)</em><br />
<em>- 1-2 bottles plain old run of the mill BBQ sauce (again, Hunts is the best, just because it is)</em><br />
<br />
Throw meatballs in slow cooker. Mix grape jelly and BBQ sauce, pour over meatballs. Cover and cook on low for 4-6 hours or high for 2-3. <br />
<br />
Pretend you slaved away in the kitchen all day.Kelly DeBiehttp://www.blogger.com/profile/13981707412487075926noreply@blogger.com0