tag:blogger.com,1999:blog-24733864069345326722024-02-18T21:00:41.482-08:00Le Cordon Q-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.comBlogger82125tag:blogger.com,1999:blog-2473386406934532672.post-32461082185404158862013-09-23T22:00:00.001-07:002013-10-01T07:20:28.442-07:00Purple Candied Apples with TutorialI have moved!
Please come over to <a href="http://thekitchenmccabe.com/2013/10/01/puple-candied-apples-with-tutorial/">thekitchenmccabe.com </a>for <a href="http://thekitchenmccabe.com/2013/10/01/puple-candied-apples-with-tutorial/">this recipe</a>.-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com2tag:blogger.com,1999:blog-2473386406934532672.post-59358877881184503932013-08-22T16:40:00.001-07:002013-11-11T20:01:31.438-08:00Blueberry Brown Butter Lemon MuffinsI've moved! View this recipe at my <a href="http://thekitchenmccabe.com/2013/10/01/blueberry-brown-butter-lemon-muffins/">new blog here.</a>-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com0tag:blogger.com,1999:blog-2473386406934532672.post-70309450556058281502013-08-05T18:41:00.001-07:002013-11-11T20:03:27.324-08:00Farfalle with Crispy Pancetta, Heirloom Tomatoes in a White Wine GarlicCreamI've Moved! Get this recipe at my <a href="http://thekitchenmccabe.com/2013/10/01/farfalle-with-crispy-pancetta-heirloom-tomatoes-in-a-white-wine-garliccream/">new site here.</a>-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com0tag:blogger.com,1999:blog-2473386406934532672.post-34460570094001926932013-07-20T07:25:00.001-07:002013-11-11T20:05:15.368-08:00Balsamic Peach CrostiniI've Moved! To view this recipe <a href="http://thekitchenmccabe.com/2013/10/01/balsamic-peach-crostini/">click here</a>.-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com0tag:blogger.com,1999:blog-2473386406934532672.post-5772304367937872732013-07-15T15:14:00.000-07:002013-07-15T15:14:46.649-07:00Fresh Orange Vinaigrette<br />
<br />
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<div class="separator" style="clear: both; text-align: center;">
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This is my go to summer dressing. Its refreshing , bright, and citrusy and goes so well on so many different salads. I love to use it on beets or berry salads, along with green salads.<br />
<br />
<div align="center">
<div class="hrecipe">
<span class="item">
</span><div class="fn" style="text-align: left;">
<span class="item" style="font-family: Verdana, sans-serif;"><strong>Fresh Orange Vinaigrette</strong></span></div>
<div class="hrecipe" style="text-align: left;">
<span class="item">
</span>
</div>
<div class="hrecipe" style="text-align: left;">
<br /></div>
<div class="hrecipe" style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">Ingredients</span></div>
<div class="hrecipe" style="text-align: left;">
<ul><span style="font-family: Verdana, sans-serif;">
</span>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">
<span class="amount">1/3 c.</span>
<span class="name">Olive Oil</span>
</span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">
<span class="amount">1/3 c. </span>
<span class="name">Canola Oil</span>
</span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">
<span class="amount">1/3 c.</span>
<span class="name">White Sugar(or Stevia in the Raw)</span>
</span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">
<span class="amount">1/3 c.</span>
<span class="name">Orange Juice, fresh</span>
</span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">
<span class="amount">2 T. </span>
<span class="name">Rice Wine Vinegar</span>
</span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">
<span class="amount">1/2 t.</span>
<span class="name">Sea Salt</span>
</span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">
<span class="amount">1/2 t.</span>
<span class="name">Freshly Ground Pepper</span>
</span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">
<span class="amount">2 T.</span>
<span class="name">Sweet Onion(just eyeball a slice)</span>
</span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">
<span class="amount">1 drop</span>
<span class="name">Lemon Oil</span>
</span></li>
<span style="font-family: Verdana, sans-serif;">
</span>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">
<span class="amount">5 drops</span>
<span class="name">Orange Oil</span>
</span></li>
<span style="font-family: Verdana, sans-serif;">
</span></ul>
</div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"> Directions</span></div>
<ol class="instructions"><div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">
</span></div>
<li class="instruction"><div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">
Place all ingredients in a blender and blend until everything is completely emulsified. Store in the refrigerator.
</span></div>
</li>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">
</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">*Use 2 t. Of lemon juice instead if you don't have lemon oil.
</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">
*do try and find Orange Oil if you can, it adds so much flavor to the dressing that you can't get any other way! I use Wild Orange Oil by doTERRA
</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;">
</span><span style="font-family: Verdana, sans-serif;">
*If you will be storing the dressing in the refrigerator for more than a few days you will need to add another drop or two of orange oil the next time you serve it. Cold causes the oil's flavor to dissipate.
</span></div>
<span style="font-family: Verdana, sans-serif;">
</span></ol>
</div>
</div>
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-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com0tag:blogger.com,1999:blog-2473386406934532672.post-77175947172410107872013-07-11T07:43:00.001-07:002013-07-12T08:38:32.004-07:00Simple Chocolate Mousse with Chocolate Pearls<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaEbJCUh2eWiaSogZweERb0HyM9BR4MsErn60zuL86ZVVvu6gHROjS97NaVAkCK0gc818rguCcYUh6bw-uywmsCbgqk91hVABFkShoLvxZdQofcEn3ps-SqI6kVFWchmYw5O8nz4_educ/s640/blogger-image-967559513.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaEbJCUh2eWiaSogZweERb0HyM9BR4MsErn60zuL86ZVVvu6gHROjS97NaVAkCK0gc818rguCcYUh6bw-uywmsCbgqk91hVABFkShoLvxZdQofcEn3ps-SqI6kVFWchmYw5O8nz4_educ/s640/blogger-image-967559513.jpg" /></a></div>
<span style="font-family: Verdana, sans-serif;">Smooth Chocolate mousse with little crisp chocolate pearls. Two different textures that together make me very, very happy. </span><br />
<span style="font-family: Verdana, sans-serif;">Serve a little dish of thick whipped cream on the side of the mousse to make this treat exceptional.</span><br />
<span style="font-family: Verdana, sans-serif;">Make this mousse a little lighter by subbing Stevia for the sugar and using coconut milk in the custard instead of heavy cream. I would still use heavy cream for the remaining 1 1/4 c. Cream or you will loose the mousse texture and consistency.</span><br />
<span style="font-family: Verdana;"></span><br />
<span style="font-family: Verdana, sans-serif; font-style: italic; font-weight: bold;">Ingredients:</span><br />
<ul style="font-family: arial;">
<li><span style="font-family: Verdana, sans-serif;">2 cups Heavy Cream</span></li>
<li><span style="font-family: Verdana, sans-serif;">4 Egg Yolks</span></li>
<li><span style="font-family: Verdana, sans-serif;">3 T. Sugar</span></li>
<li><span style="font-family: Verdana, sans-serif;">pinch of Salt</span></li>
<li><span style="font-family: Verdana, sans-serif;">1 t. Vanilla Extract</span></li>
<li><span style="font-family: Verdana, sans-serif;">7 oz. Semi-sweet Chocolate chips<br />
4 T. Callebaut chocolate pearls(Verhona makes wonderful chocolate pearls as well)<br />
</span></li>
</ul>
<span style="font-family: Verdana, sans-serif;">Heat 3/4 cup of cream in the microwave until hot. In a smaller bowl, whisk together the egg yolks, sugar and salt until well combined. Slowly pour the hot cream into the egg mixture, whisking constantly until well blended. Transfer the mixture to a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens into a custard. Remove from heat and stir in the vanilla.</span><br />
<span style="font-family: Verdana, sans-serif;">In a microwave safe bowl, melt the chocolate chips and stir until smooth.</span><br />
<span style="font-family: Verdana, sans-serif;">Pour the custard through a small sieve into the melted chocolate chips. Stir the custard and chocolate until well blended and smooth. Let cool.</span><br />
<span style="font-family: Verdana, sans-serif;">Whip the remaining 1 1/4 cups of heavy cream until stiff peaks form. Add 1/4 of the whipped cream to the chocolate custard and whisk in well to lighten the mixture. Add the remaining whipped cream to the lightened custard and very carefully fold in until the mixture is well combined.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXg4mOqvXNnT7Sx3ud-AfYnn1FqZwkSWImGDGNDSUzbKyoZ8u84-v9C2xd4_l8WcF6S9JDW9x0GomVHcRoz7gxTB5LVfwr_wEPdE5IKrrCcT0tXsMkkav-psaXXnMZc7cY1xVM0FM5yI/s640/blogger-image--709461523.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXg4mOqvXNnT7Sx3ud-AfYnn1FqZwkSWImGDGNDSUzbKyoZ8u84-v9C2xd4_l8WcF6S9JDW9x0GomVHcRoz7gxTB5LVfwr_wEPdE5IKrrCcT0tXsMkkav-psaXXnMZc7cY1xVM0FM5yI/s640/blogger-image--709461523.jpg" /></a></div>
<span style="font-family: arial;"><br />
Spoon the mousse into 8 ramekins and smooth the tops. Sprinkle 1/2 T. Of pearls over the top of each dish. Refrigerate the mousse for several hours, until firmly set and chilled.<br />
Serve cold with whipped cream on the side. </span><div class="separator" style="clear: both; text-align: center;">
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-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com0tag:blogger.com,1999:blog-2473386406934532672.post-79970892445565405402013-07-10T21:22:00.000-07:002013-07-16T16:39:14.167-07:00Gold & Red Beet Salad with Orange, Chèvre, Mint, & Fresh
OrangeVinaigrette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8yOlnYrMVRZCcq4mZNZmixqsGAZnI8zHRgnmug1aeauhfTUEk9zJk_-Ln9RyphZDVtvgSD58vuE2nHUgoC6BuLgmwntb8ijzNpeoOfKBrjDCLEZrkLWnj5QzvhuMbPB6felRoLTTGNc/s640/blogger-image--974931130.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK8yOlnYrMVRZCcq4mZNZmixqsGAZnI8zHRgnmug1aeauhfTUEk9zJk_-Ln9RyphZDVtvgSD58vuE2nHUgoC6BuLgmwntb8ijzNpeoOfKBrjDCLEZrkLWnj5QzvhuMbPB6felRoLTTGNc/s640/blogger-image--974931130.jpg" /></a></div><br />
<br />
I love beets. LOVE them. You may not be as big a fan, and that's ok. But maybe give this recipe a try. I've seen it turn a few haters into believers. Maybe it's the goats cheese, maybe it's the vinaigrette, I'm not sure. But one thing is for certain and that is that all these ingredients belong together. <br />
*If you can't find golden beets, try a natural foods market like Sprouts or Whole Foods.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81-I06lqAxfbkadECXhmUOC6vDod2DTvI-stHxWIU7luGbumf_hpqwTW2Jb4hXZcJ7NPae-hKXrTR8GPzlBRLQVbNMlZp2oMHWsJR6q0OMYSIIpMTSDZHGYQW5kItXMZFZuaUWy1_XxY/s640/blogger-image-1424770086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj81-I06lqAxfbkadECXhmUOC6vDod2DTvI-stHxWIU7luGbumf_hpqwTW2Jb4hXZcJ7NPae-hKXrTR8GPzlBRLQVbNMlZp2oMHWsJR6q0OMYSIIpMTSDZHGYQW5kItXMZFZuaUWy1_XxY/s640/blogger-image-1424770086.jpg" /></a></div><br />
<br />
4 golden beets<br />
4 red beets<br />
3 oranges, skinned and sectioned<br />
1/4 C. Chèvre(goats cheese), crumbled<br />
4-5 Fresh Mint Leaves, chopped<br />
Kosher salt and pepper, to taste<br />
Fresh Orange Vinaigrette, to taste<br />
<br />
Wrap each beet in tin foil and place on a baking sheet. Roast at 400 degrees for 30-50 minutes depending on size of beets. Remove from oven when beets are tender. Let beets sit for 30 minutes or so(this will allow the skins to steam and 'slip off'). Peel the beets and slice into wedges.<br />
<br />
Arrange the beets in rows on a platter, along with the segmented oranges.<br />
Add salt an pepper to taste.<br />
Sprinkle the goats cheese crumbles and mint evenly over the beets.<br />
Drizzle the vinaigrette over the beets(add as much or little as you like) and serve immediately.<br />
If you will not be serving the salad right away keep it in the fridge and pour the vinaigrette over the beets right before service.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiNWjqplLZkdJ6Wj8MQGZckDPblfdgTsrgWpMODvUHZ-dTMPHaezmbcMMAGaJN1AwEBBIcu-A0fxRZvYWlOYMEJdxeIJutevfOOVHu37mbaqjJ1KKOAF1AtU9PTPIB9r5-meha06HSso/s640/blogger-image-633109559.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdiNWjqplLZkdJ6Wj8MQGZckDPblfdgTsrgWpMODvUHZ-dTMPHaezmbcMMAGaJN1AwEBBIcu-A0fxRZvYWlOYMEJdxeIJutevfOOVHu37mbaqjJ1KKOAF1AtU9PTPIB9r5-meha06HSso/s640/blogger-image-633109559.jpg" /></a></div>-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com0tag:blogger.com,1999:blog-2473386406934532672.post-80086075536097752692013-07-08T18:31:00.001-07:002013-07-11T07:17:58.546-07:00Watermelon Basil Lemonade<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhq-0X8FzSGSMppe1tLZYnfuCNiptBZRkWderL6OdXfWpBFpKaEhgrvtdXwvPffTtqW0A4D-gnNFteMgRf55waQVlxHk94dtBakm-ZY7EjVW4dtTrRvIiexyEqPYlwHPThT-WgfaXTm-I/s640/blogger-image--1088748616.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhq-0X8FzSGSMppe1tLZYnfuCNiptBZRkWderL6OdXfWpBFpKaEhgrvtdXwvPffTtqW0A4D-gnNFteMgRf55waQVlxHk94dtBakm-ZY7EjVW4dtTrRvIiexyEqPYlwHPThT-WgfaXTm-I/s640/blogger-image--1088748616.jpg" /></a></div><span style="font-family: Verdana, sans-serif;">I have two favorite summertime drinks: Watermelon agua fresca and flavored lemonades. This is a bit of a cross between the two. Fresh Watermelon juice is combined with fresh squeezed lemons, and basil steeped in a simple syrup. I am trying to get away from using processed sugar so I thought this would be a good opportunity to try using something a little more natural. I made the sugar syrup with</span><br />
<span style="font-family: Verdana, sans-serif;">Stevia instead of white sugar. I use Stevia in the raw which can be measured cup for cup just like sugar. If you use a pure Stevia you will most likely only need a quarter the amount of Stevia as you would using normal white sugar since the sweetness is so much more concentrated.</span><br />
<span style="font-family: Verdana, sans-serif;">*This recipe makes a lot! Consider halving if you don't need a large amount.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<strong><u><span style="font-family: Verdana, sans-serif; font-size: large;">Watermelon Basil Lemonade</span></u></strong><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">1/2 large watermelon (or 1 small)</span><br />
<span style="font-family: Verdana, sans-serif;">12 large lemons</span><br />
<span style="font-family: Verdana, sans-serif;">2 cups Stevia in the raw</span><br />
<span style="font-family: Verdana, sans-serif;">12-15 Basil Leaves</span><br />
<span style="font-family: Verdana, sans-serif;">1 gallon+ Water</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Combine 3 cups of the water and the stevia in a medium saucepan. Bring just to a boil and remove from the heat. Add the basil leaves to the simple syrup and submerge. Set aside to steep for about 30 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
<span style="font-family: Verdana, sans-serif;">Meanwhile, sliced the rind off of the watermelon and cut it into large chunks.</span><br />
<span style="font-family: Verdana, sans-serif;">Working in batches, purée the watermelon in a blender, adding 1-2 cups of water to each batch. Strain the juice through a large seive into a large pitcher or drink dispenser. Discard solids.</span><br />
<span style="font-family: Verdana, sans-serif;">Juice the lemons and add the juice to the watermelon juice. Add in the cooled syrup to the juice along with the remaining water(I leave the basil leaves in for more flavor!) </span><br />
<span style="font-family: Verdana, sans-serif;">Taste and add more water as needed.</span><br />
<span style="font-family: Verdana, sans-serif;">Chill and serve over ice. </span><br />
<span style="font-family: Verdana, sans-serif;"></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxWU2dAftfJ41MP5dDDYHHjVzbIuYpfdgFDDR9lpw16UyX_q3vTanXF5xqg7qN4nKHz8g2wWqQqywqLnmOkTypVm44XJ3JvJycLd-RUKSbyjTU_TQEptHiutDUy0_a9sHEENnxLSIrQ8o/s640/blogger-image-1362572398.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxWU2dAftfJ41MP5dDDYHHjVzbIuYpfdgFDDR9lpw16UyX_q3vTanXF5xqg7qN4nKHz8g2wWqQqywqLnmOkTypVm44XJ3JvJycLd-RUKSbyjTU_TQEptHiutDUy0_a9sHEENnxLSIrQ8o/s640/blogger-image-1362572398.jpg" /></a></div>-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com1tag:blogger.com,1999:blog-2473386406934532672.post-90425797714804997632013-06-28T14:47:00.001-07:002013-06-28T14:47:33.462-07:00Babies First Birthday<br />
<span style="font-family: Verdana, sans-serif;">I Really, really, really wanted to use this banner for my moms birthday party, but since that didn't work out, I saved it for my littlest's first birthday dessert table. Here are the pictures of her little party:</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjfhlDa98TRt4hDQ5mcK26rFiaOhEJrAfoOShll6C4y2MRcKzKjU3Ywek9TD4SCAfOuLEr5O50BUOQ8dDcBP_sNew_ytafBQGnY2AWZJ8ZzyDWiO2fcjFo7BRa3kJXELsNA_ErdqDobE/s640/blogger-image--1034738486.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjfhlDa98TRt4hDQ5mcK26rFiaOhEJrAfoOShll6C4y2MRcKzKjU3Ywek9TD4SCAfOuLEr5O50BUOQ8dDcBP_sNew_ytafBQGnY2AWZJ8ZzyDWiO2fcjFo7BRa3kJXELsNA_ErdqDobE/s640/blogger-image--1034738486.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The Dessert Table</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0t1VABzWY1PUn7Hwea0B0jHaX38T3UKDypL18n3zQVbR-EsCSKBbao417Txo48ZAXHcqQHDwsM2_DrYlmjUx36vytI7ASau2UiC3D-naPMKKGfRtwG5Dc4v-UZyWmffY6YYvERCYy4WM/s640/blogger-image-813523345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0t1VABzWY1PUn7Hwea0B0jHaX38T3UKDypL18n3zQVbR-EsCSKBbao417Txo48ZAXHcqQHDwsM2_DrYlmjUx36vytI7ASau2UiC3D-naPMKKGfRtwG5Dc4v-UZyWmffY6YYvERCYy4WM/s640/blogger-image-813523345.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The Birthday Cake</span></div>
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<span style="font-family: Verdana, sans-serif;">(Raspberry Vanilla Butter cake with Lemon Curd filling, Raspberry Butter Cream, and a White Chocolate Fondant.)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcSYHiXkhEh5mAr-X6PCnwmfGsidL6K7F16R39TWg7Vk6-SBQq_Ko4_IMD1a3TuucNT2ReMlRoJJe9zbv7752VN6yJ2MiHLcuEvyhNgCAajllWLno-vzkn9n5GXA2pmyg3nhS5RhLGNk/s640/blogger-image--35081668.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghcSYHiXkhEh5mAr-X6PCnwmfGsidL6K7F16R39TWg7Vk6-SBQq_Ko4_IMD1a3TuucNT2ReMlRoJJe9zbv7752VN6yJ2MiHLcuEvyhNgCAajllWLno-vzkn9n5GXA2pmyg3nhS5RhLGNk/s640/blogger-image--35081668.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Close up of the Ombre ruffles, Fondant lace, Fondant Pearls, and the huge Fondant Flower I had SO much fun making!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOnx1PKU7WNmdtbnDyDs6rcBiVQ-dQMwrAL9TNmYHmzdml6f9dBHZ2noLyRi_yXwQV2pl1grd6b8NR85Gb6tVSvGtAU52imbu6Th4dsg3u1wmcwACLvy8muiirAzNSmVDIFqKVFGjQRk/s640/blogger-image--179407480.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwOnx1PKU7WNmdtbnDyDs6rcBiVQ-dQMwrAL9TNmYHmzdml6f9dBHZ2noLyRi_yXwQV2pl1grd6b8NR85Gb6tVSvGtAU52imbu6Th4dsg3u1wmcwACLvy8muiirAzNSmVDIFqKVFGjQRk/s640/blogger-image--179407480.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnT-w93JK0__aXPQtS9lt-VnoEmW-lkouT79_j_rNGXAfsqu8YoupSQ0dyHJmMupMniWwnOGioizeY8_cQfFckASpqTts08VPRB3FBd7tzrNNRwg0r0ahMmCMCnIzeIHOPjgUCWv1_x2Y/s640/blogger-image--2025816150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnT-w93JK0__aXPQtS9lt-VnoEmW-lkouT79_j_rNGXAfsqu8YoupSQ0dyHJmMupMniWwnOGioizeY8_cQfFckASpqTts08VPRB3FBd7tzrNNRwg0r0ahMmCMCnIzeIHOPjgUCWv1_x2Y/s640/blogger-image--2025816150.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Little baby smash-cake</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHE9TPVE2ksMrX1XM0dr5RNYmP8_02_6S5r901ze6e_gmA_sR3UinOVakY5Es_G4byaYdih5hAhD-xjcM67zdanYnd5TboH1y0MdPoc6hxL-juRw4W_O7WRYMOUtAE6cIMI27CcUCy4Q/s640/blogger-image--1430975863.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHE9TPVE2ksMrX1XM0dr5RNYmP8_02_6S5r901ze6e_gmA_sR3UinOVakY5Es_G4byaYdih5hAhD-xjcM67zdanYnd5TboH1y0MdPoc6hxL-juRw4W_O7WRYMOUtAE6cIMI27CcUCy4Q/s640/blogger-image--1430975863.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Cannolis (to go with the rest of our Italian meal)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sDX9O4M0Rh8eod48VOYeC6ogf4SAXb599Pp1tUtS15XyHg8vYMK5gLJhm9X1dqo5r4Vfs9EQx18TzCu60aO2Ve60OIMaEUOLiPbMflqNMrQ39swx8z57Qwb0Y-lMJnqg7mnnC8Co7ZI/s640/blogger-image--2134115227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2sDX9O4M0Rh8eod48VOYeC6ogf4SAXb599Pp1tUtS15XyHg8vYMK5gLJhm9X1dqo5r4Vfs9EQx18TzCu60aO2Ve60OIMaEUOLiPbMflqNMrQ39swx8z57Qwb0Y-lMJnqg7mnnC8Co7ZI/s640/blogger-image--2134115227.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Peach Lemonade</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPm0iSaPsduDEd8-ooh2cjFd91mffjCkuV-FDj_ffRAKbkNa4A6KgOi-jRhKmjkMB53dQJoWl15_ZIam92R_qOKrWtOqRixo4P_YlnD7PEpreCwVrsbkleKMPI3Be0Ri1VU2hX_5854ww/s640/blogger-image--2085810301.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPm0iSaPsduDEd8-ooh2cjFd91mffjCkuV-FDj_ffRAKbkNa4A6KgOi-jRhKmjkMB53dQJoWl15_ZIam92R_qOKrWtOqRixo4P_YlnD7PEpreCwVrsbkleKMPI3Be0Ri1VU2hX_5854ww/s640/blogger-image--2085810301.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIM-zmezYq-1Bn2Qnj9oIkp8Fq2fReKwv8pB4emWCrCUFc_ilqsxttvnllhYsW8Wyit4a90AsMEuiPGobAimQ7PFN74S-WECs7TiXY1qIIK7kgw6siyLnay3io9obnuHS9da46R_i-fyw/s640/blogger-image--418089780.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIM-zmezYq-1Bn2Qnj9oIkp8Fq2fReKwv8pB4emWCrCUFc_ilqsxttvnllhYsW8Wyit4a90AsMEuiPGobAimQ7PFN74S-WECs7TiXY1qIIK7kgw6siyLnay3io9obnuHS9da46R_i-fyw/s640/blogger-image--418089780.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Happy Birthday Sweet Little Lady.</span></div>
-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com0tag:blogger.com,1999:blog-2473386406934532672.post-89585538343147765812013-06-28T14:33:00.003-07:002013-06-28T14:33:24.664-07:00Chicken with Orange Tomato Cream and Pesto Vermicelli<span style="font-family: Verdana, sans-serif;">This dish was inspired by The Cheesecake Factory's 'Chicken Bellagio'. Always a favorite dish of mine, I wanted to re-create it but put my own spin on it. Traditionally it is a breaded chicken, served over a pesto spaghetti, drizzled with Alfredo, and topped with prosciutto and arugula.</span><br />
<span style="font-family: Verdana, sans-serif;">Here is my version: I started by marinating my chicken overnight before I breaded it. MUCH more flavor is infused that way. Then I breaded it, pan-fried it, and finished it in the oven. Served atop a pesto Vermicelli(I love Costco's pre-made pesto. It's cost-effective and tasty) and then topped with a burst orange tomato cream with basil from my own little herb garden(I have living herbs! Like.....I haven't killed them yet!) this makes the perfect hearty summer meal.</span><br />
<span style="font-family: Verdana, sans-serif;">I suppose you could use any color of tomato..yellow would be fun! but I love the orange. I just love anything orange. It's my happy color!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEJXA-AozffYMQVjccW2ErbdaYFty5h7qNDybkjWRcOKkFl0iAWaiE5_hgcMO2ueerwH0bFOYEhClmIFEv3ioG4pnHl7b4Bo2bz16WfiAEDqj8P2bLgj1QSgR0Z4WXDPVTP3nUT1xneA/s640/blogger-image--69402190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgEJXA-AozffYMQVjccW2ErbdaYFty5h7qNDybkjWRcOKkFl0iAWaiE5_hgcMO2ueerwH0bFOYEhClmIFEv3ioG4pnHl7b4Bo2bz16WfiAEDqj8P2bLgj1QSgR0Z4WXDPVTP3nUT1xneA/s640/blogger-image--69402190.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><u>For the Breaded Chicken:</u></span></div>
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<i>4 Chicken Breasts</i></div>
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<i>1/2 bottle Lawry's Garlic Herb Marinade</i></div>
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<i>1 1/2 C. Flour</i></div>
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<i>2 Eggs, well beaten</i></div>
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<i>1 1/2-2 Cups Italian Breadcrumbs</i></div>
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<i>Kosher Salt</i></div>
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<i>3 T. Butter</i></div>
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<i>3 T. Olive oil</i></div>
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<span style="font-family: Verdana, sans-serif;">Slice each chicken breast in half horizontally, so you are left with two thin pieces of chicken from each breast. Lay the chicken pieces on a cutting board and cover them with a large piece of saran wrap. Pound each piece of chicken with a mallet until they are about 1/4" thin. Place the chicken in a gallon sized Ziploc bag and then pour the marinade over the top. Seal the bag and let the chicken marinate in the fridge overnight, or at least for 5-6 hours.</span></div>
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<span style="font-family: Verdana, sans-serif;">When you are ready to cook your chicken, set up your breading station. Place a bowl of flour on the counter with your bowl of eggs next to it(on the right) and your breadcrumbs next to the eggs. </span></div>
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<span style="font-family: Verdana, sans-serif;">Have a large frying pan on the stove with 1 T. Butter and 1 T. oil in it set to medium/high heat.(I like to place my breaded chicken straight into the frying pan instead of breading it all and letting it sit.)</span></div>
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<span style="font-family: Verdana, sans-serif;">Preheat the oven to 350 degrees. Have a baking sheet topped with a cooling rack next to your frying pan so that you can transfer the browned chicken directly to it for baking.</span></div>
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<span style="font-family: Verdana, sans-serif;">Take one piece of chicken and let the marinade drip of for a few seconds. lay it in the flour and turn it to coat. Then dip the floured chicken into the beaten eggs. Let the excess egg drip off. Place the egg coated chicken in the breadcrumbs and toss the crumbs on the side of the bowl over the top of the chicken. Then press the crumbs firmly into the chicken. Gently shake off the excess crumb from the chicken and place directly in the frying pan. Fry over medium-medium high head until the bottom is golden brown. Flip the chicken over and fry the other side until it is also golden brown. Transfer the browned chicken to the cooling rack on the baking sheet(this will ensure that your chicken does not finish cooking in its own juices and will stay nice and crispy, not soggy!).</span></div>
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<span style="font-family: Verdana, sans-serif;">Finish breading and frying the remaining chicken pieces(I do several at once and bread a chicken piece while another is frying).</span></div>
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<span style="font-family: Verdana, sans-serif;">Once your chicken is all fried, placed the baking sheet in the oven and finish cooking for another 10-15 minutes.</span></div>
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<span style="font-family: Verdana, sans-serif;">While the chicken is cooking, cook your pasta and make your cream sauce.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><u>For the Pesto Vermicelli:</u></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 LB. Vermicelli</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1/2-1 cup Pesto Sauce</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Set a large pot of water to boil. Add 2 T. Olive oil and 1 T. kosher salt to the pasta water. When it has reached a rolling boil, add the dry pasta to the water and stir once. Let the pasta boil for 6-7 minutes just until al-dente. Drain the water from the pasta and place back in the pot. Add the pesto to the pasta and toss to coat. Add more or less pesto depending on your preference.</span></div>
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<span style="font-family: Verdana, sans-serif;">Serve hot.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><u>For the Orange Tomato Basil Cream Sauce:</u></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>4 T. Olive oil</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 Cups Orange cherry tomatoes, sliced in half</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>1 T. Chopped Garlic</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>2 C. Heavy Cream</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Kosher salt, to taste</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>Fresh Ground Pepper, to taste</i></span></div>
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<span style="font-family: Verdana, sans-serif;"><i>5-6 Fresh Basil leaves, chopped</i></span></div>
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<span style="font-family: Verdana, sans-serif;">Heat a large frying pan to medium/high heat. Pour in the olive oil. When oil is hot, add in the garlic and cherry tomatoes. Saute the tomatoes for 5-6 minutes, until they have burst and started to break down and the garlic has started to caramelize. Pour in the cream and let it boil until it has reduced and is thick enough to coat the back of a spoon. Add salt and pepper to taste. Remove the sauce from the heat and stir in the fresh basil.</span></div>
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<span style="font-family: Verdana, sans-serif;">Serve atop the breaded chicken.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8M3x66GDw3Xost2dtPpMwvEzO0kLPQolpZJOnYsg7V7bfdWaXKfBLczgnp1saqvXllDxyvbXijHhCgFz70lz-H2XUgJftmK9brFFkIMO6fWGpfY-yoexJMdfxLnMXZu_Y4DNI0ypRvQ/s640/blogger-image-521208731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI8M3x66GDw3Xost2dtPpMwvEzO0kLPQolpZJOnYsg7V7bfdWaXKfBLczgnp1saqvXllDxyvbXijHhCgFz70lz-H2XUgJftmK9brFFkIMO6fWGpfY-yoexJMdfxLnMXZu_Y4DNI0ypRvQ/s640/blogger-image-521208731.jpg" /></a></div>
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<br />-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com0tag:blogger.com,1999:blog-2473386406934532672.post-57236499332995961152013-06-27T17:37:00.001-07:002013-06-28T14:38:50.402-07:00Dinner Party for the Birthday Baby!<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">I love summer birthdays! Birthdays are great on their own, but when you can celebrate that Birthday outside it's even better. And let me tell you, I've been waiting forever to have a family member with a summer birthday, just so I can throw party outside. I have been the only summer birthday for years, but last year I was blessed with a little Love bug and I have been looking forward to celebrating her birthday ever since. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_ooHr0m0MFxvSTAcHV72qOe7SZXnB7gQ65B5ZXp_FFEAXXpgdwLpu2nm1L9CZ6Khsr1CKAJyiMWJuyQ6fPxeXsjC7vFKlu-2_xSxN4U_pGdu4YnhrH64f5fUbKeWYul-kmU7PhGmQE0/s640/blogger-image-1777098263.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw_ooHr0m0MFxvSTAcHV72qOe7SZXnB7gQ65B5ZXp_FFEAXXpgdwLpu2nm1L9CZ6Khsr1CKAJyiMWJuyQ6fPxeXsjC7vFKlu-2_xSxN4U_pGdu4YnhrH64f5fUbKeWYul-kmU7PhGmQE0/s640/blogger-image-1777098263.jpg" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif; font-size: large;">Our dinner table....good thing it's difficult to see all the miss-matched chairs!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNGgN3y8y1zoY-K7OknMUF3a-sgYHuQz659vO5gmLkObXvLG7d1Q9B5tu7js7TjAboftEYjYFW-66au8oSvpd7vPg73xlTLueOJzgYzt0wm2N29E7FFrNDgQJkhEPxqwt8NpDzXPFT4s/s640/blogger-image--1989393470.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWNGgN3y8y1zoY-K7OknMUF3a-sgYHuQz659vO5gmLkObXvLG7d1Q9B5tu7js7TjAboftEYjYFW-66au8oSvpd7vPg73xlTLueOJzgYzt0wm2N29E7FFrNDgQJkhEPxqwt8NpDzXPFT4s/s640/blogger-image--1989393470.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">I found these cute little lanterns at Jo-Ann's(70%off!)</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibXX7ypV9oOpPGCICdOZN8vnitnkL4q50txxeMmUTfa8cSgyQiZRKw1x9BDqIhcSu3KqggsiMwvx8hPPnGabJtVDLHChRdoJJ4X4TGog0rLuDfW0iz6ZnOIZnpgCFOA9vPynW5uYi2GH4/s640/blogger-image--920966615.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibXX7ypV9oOpPGCICdOZN8vnitnkL4q50txxeMmUTfa8cSgyQiZRKw1x9BDqIhcSu3KqggsiMwvx8hPPnGabJtVDLHChRdoJJ4X4TGog0rLuDfW0iz6ZnOIZnpgCFOA9vPynW5uYi2GH4/s640/blogger-image--920966615.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><a href="http://lecordonq.blogspot.com/2013/06/chicken-with-orange-tomato-cream-and.html">Breaded Chicken with Orange Tomato Basil Cream and Pesto Vermicelli </a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij58EnEYBsh4-LfUb8qeisaHUu9xBcWcalQPUzdSn24TMfCBHA0zm1aPK9vV5HFpJ7bHuxHZBOJa_AYa2vQZvTOc0zS5JU0q5tK3CkaEIrxe3WR2ogGLBpVDB2X443lelGzc8at2msBnI/s640/blogger-image-2135212682.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij58EnEYBsh4-LfUb8qeisaHUu9xBcWcalQPUzdSn24TMfCBHA0zm1aPK9vV5HFpJ7bHuxHZBOJa_AYa2vQZvTOc0zS5JU0q5tK3CkaEIrxe3WR2ogGLBpVDB2X443lelGzc8at2msBnI/s640/blogger-image-2135212682.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Peach Lemonade</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0GHL0czSL7-lBvnDEMjYxk87UNslR8hgBTsyzPzP-U6slhkrfFiBqK5WJ942vHbgtQR8YvXCpjgJ-HvXJ7EHelTE1MmaCfgJAqDeKi3UEsiPGKk3FJIHzjuIwFiumTtrtd7d8l3dKPY/s640/blogger-image--1534557063.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW0GHL0czSL7-lBvnDEMjYxk87UNslR8hgBTsyzPzP-U6slhkrfFiBqK5WJ942vHbgtQR8YvXCpjgJ-HvXJ7EHelTE1MmaCfgJAqDeKi3UEsiPGKk3FJIHzjuIwFiumTtrtd7d8l3dKPY/s640/blogger-image--1534557063.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Baby Green Salad with Raspberries, Brie, and Candied Almonds</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCVx-tM_FFU9M1OmK9a2_i3lhSZUciGt8TQNIkNpd9Dto8XvDkDXa4zIjhJUWNWKifLE4zhvLT77BxPRDur7_2OwUfa20Z9KglaP5s9k3neRJHr6tircHUQo27Pvz7B88CgUrT7vCDQ8/s640/blogger-image--1909972346.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVCVx-tM_FFU9M1OmK9a2_i3lhSZUciGt8TQNIkNpd9Dto8XvDkDXa4zIjhJUWNWKifLE4zhvLT77BxPRDur7_2OwUfa20Z9KglaP5s9k3neRJHr6tircHUQo27Pvz7B88CgUrT7vCDQ8/s640/blogger-image--1909972346.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><a href="http://lecordonq.blogspot.com/2010/07/brie-raspberry-salad-with-chickenwith.html">Fresh Raspberry Vinaigrette </a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRHoMfO6O8tHybOAdG2usAckLk00DhyphenhyphenJ885iLM5mSOMPd1FwFBtyy_lNyPmvRU9CU7fTt6Kl8shAquiT4ShACIx2EVkDHc2FQ-E-K0h_q7-XJSD3AKnXZlv3Z30iBRk4L9cTbFZPIjSc/s640/blogger-image-2073458232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCRHoMfO6O8tHybOAdG2usAckLk00DhyphenhyphenJ885iLM5mSOMPd1FwFBtyy_lNyPmvRU9CU7fTt6Kl8shAquiT4ShACIx2EVkDHc2FQ-E-K0h_q7-XJSD3AKnXZlv3Z30iBRk4L9cTbFZPIjSc/s640/blogger-image-2073458232.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><a href="http://lecordonq.blogspot.com/2013/06/chicken-with-orange-tomato-cream-and.html">Breaded Chicken</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaXYEZ5SHPSXo70AH-CMXMLj7dMgX8C3came7jCbHklRT7eXpA_M9Ae16hRLjWctFsjJ-uECmMSmW1Bq6rubukGAUkBPc_iOKsiIyz4jungGs4gINHO1Fzx6SPD9hNjgDbSoDobqBSxGc/s640/blogger-image--702177227.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaXYEZ5SHPSXo70AH-CMXMLj7dMgX8C3came7jCbHklRT7eXpA_M9Ae16hRLjWctFsjJ-uECmMSmW1Bq6rubukGAUkBPc_iOKsiIyz4jungGs4gINHO1Fzx6SPD9hNjgDbSoDobqBSxGc/s640/blogger-image--702177227.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><a href="http://lecordonq.blogspot.com/2013/06/chicken-with-orange-tomato-cream-and.html">Orange Tomato Basil Cream Sauce</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SF93o1D9HGw7HOpeasphPvlJ1ZVvCtf2bjTqNZpu1sxudtkKVNJNwJmZx-c18bKCh8AGVlIoVdAFk4ZNlu9_MnkbNXa-ejkjXgMJY5AoYQdIRtA11CDeBvjbcb5QCfWiEE6m9EmhMes/s640/blogger-image-1873340503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8SF93o1D9HGw7HOpeasphPvlJ1ZVvCtf2bjTqNZpu1sxudtkKVNJNwJmZx-c18bKCh8AGVlIoVdAFk4ZNlu9_MnkbNXa-ejkjXgMJY5AoYQdIRtA11CDeBvjbcb5QCfWiEE6m9EmhMes/s640/blogger-image-1873340503.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">I thawed Rhodes rolls and tied them in knots to make these easy rolls.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9AqEAWV22d4JThZvkH6YX3IiT-tVY2o580M3W0ngdbb3T99t2z3DBfpqw9a1A3C4_OenJYSmYA7vrekWrF-zX0P4AyQo52ww3URWhz1gKvsMld5APrVu94sUzO1sD3H_xUnPgk3lVlPY/s640/blogger-image-1375478042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9AqEAWV22d4JThZvkH6YX3IiT-tVY2o580M3W0ngdbb3T99t2z3DBfpqw9a1A3C4_OenJYSmYA7vrekWrF-zX0P4AyQo52ww3URWhz1gKvsMld5APrVu94sUzO1sD3H_xUnPgk3lVlPY/s640/blogger-image-1375478042.jpg" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">I think the Birthday Girl was satisfied!</span></div>
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<span style="font-family: Verdana, sans-serif;">(click on food titles under each picture to be taken to the recipe).</span></div>
-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com0tag:blogger.com,1999:blog-2473386406934532672.post-8359350460448162332013-04-30T11:45:00.000-07:002013-04-30T12:52:35.927-07:00Pinwheel Party<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRDmJad_CcgaLOo6BhGBoTDBrf9KktHLtRxmbmxfjXu1hXNlVtKydqlZxvj4Km8wxqD8to_aPky2PpVfzMFIYjF7Cndt8YDEsLcRVfgQmmfd_wro4pCSDLJmFrAEyy7_IrCkyyecCzp5M/s1600/CSC_0124.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRDmJad_CcgaLOo6BhGBoTDBrf9KktHLtRxmbmxfjXu1hXNlVtKydqlZxvj4Km8wxqD8to_aPky2PpVfzMFIYjF7Cndt8YDEsLcRVfgQmmfd_wro4pCSDLJmFrAEyy7_IrCkyyecCzp5M/s640/CSC_0124.JPG" width="411" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Welcome to my table scape of shattered dreams. I had such big plans for my Mom's 50th birthday party. I made a big pinwheel backdrop to hang above my white console table which would have held all my desserts and a cute banner underneath that. I had giant pinwheels I had made to stick in the grass on both sides of the dessert table.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Unfortunately I hadn't counted on the dirt being rock hard or the massive winds that ripped down my back drop each time we tried to hang it. So sad. Here is how it turned out anyway:</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PavFTX61hwfBb7F3-t65RllsEsGZ9JDYXXZIMmSLDEe1r75QfUxwWwprkHEsZvyl82sDBhhEN7zmzeKDH_mZFnKkvBZS62DoAoHcNGFuBfmaSh-RGIg42h4vu0UofGRxeyk_FsQgagU/s1600/DSC_0091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7PavFTX61hwfBb7F3-t65RllsEsGZ9JDYXXZIMmSLDEe1r75QfUxwWwprkHEsZvyl82sDBhhEN7zmzeKDH_mZFnKkvBZS62DoAoHcNGFuBfmaSh-RGIg42h4vu0UofGRxeyk_FsQgagU/s640/DSC_0091.JPG" width="388" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"> Pinwheel Birthday Cake</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylyHI9WodYv1RrsTmcLZ1_eFSEbMTAxDZ3fZl0mtYgCkKAo85gy8ZeT_CUkLRPk5FzdvtvXt3r3-Df2dMRzDIqg5cVwRNOVSeZ4hXgzOSnuJi80T1slcH-cxJlQh0dnBleP06z0VmEqw/s1600/CSC_0138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylyHI9WodYv1RrsTmcLZ1_eFSEbMTAxDZ3fZl0mtYgCkKAo85gy8ZeT_CUkLRPk5FzdvtvXt3r3-Df2dMRzDIqg5cVwRNOVSeZ4hXgzOSnuJi80T1slcH-cxJlQh0dnBleP06z0VmEqw/s640/CSC_0138.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"> Mini Carrot Cakes with Cream Cheese Frosting.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xt3RajGAobm2mBXSwkVjpVftV88dVQrxX8dNuDf4vqOoTNTniAZZW0YJn5WGp3ablqQyI8-_pEzZEFXaQF5p-C5xHfBR1nbXZVMZqdHH86NaE1MM1hP4iOcSicVhqwliK1FR4-jVztI/s1600/CSC_0137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8xt3RajGAobm2mBXSwkVjpVftV88dVQrxX8dNuDf4vqOoTNTniAZZW0YJn5WGp3ablqQyI8-_pEzZEFXaQF5p-C5xHfBR1nbXZVMZqdHH86NaE1MM1hP4iOcSicVhqwliK1FR4-jVztI/s640/CSC_0137.JPG" width="410" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"> I found these cute mini forks at Hobby Lobby.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ijqsAegZqxjFSGP-BLNhRBM0P1NvmMt_Eh9K5ULYgOK_yugUz3W5KiNNrBzzNtxHbaIod3oGmzRj-j2Pc-p-skHWXNA4RAien9oJuTNgEKoqucwFLbadZaToxRF-qpxf7BRmwRvHJoE/s1600/CSC_0139.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1ijqsAegZqxjFSGP-BLNhRBM0P1NvmMt_Eh9K5ULYgOK_yugUz3W5KiNNrBzzNtxHbaIod3oGmzRj-j2Pc-p-skHWXNA4RAien9oJuTNgEKoqucwFLbadZaToxRF-qpxf7BRmwRvHJoE/s640/CSC_0139.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Hand Painted fondant wafers to top the cupcakes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXwC_zmjbLZtQJqW71cxmJH2H1kuvPGmYoGj2LWC6xc-1yuurDpj6oqVBTs1AyC2jMR-_vkMM6m_G-rbXBhsD5tbW73171fNZKzSxAk-_T9EeqiT_qpatIOuN9V25yYI28w2lGJxxHR8A/s1600/CSC_0126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXwC_zmjbLZtQJqW71cxmJH2H1kuvPGmYoGj2LWC6xc-1yuurDpj6oqVBTs1AyC2jMR-_vkMM6m_G-rbXBhsD5tbW73171fNZKzSxAk-_T9EeqiT_qpatIOuN9V25yYI28w2lGJxxHR8A/s640/CSC_0126.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"> Mint Chocolate Cake Pops</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJ5NZfAcSmLTVvmPVZpvRB2hMTmZc4WdYW5IPQpZoshvljRp3esUGeRusI3sG8fJG-RIry5oIoTwWqHqMFYVNzQZwlj6vJghbaBS49XD9VGmo-zsYCZhaCah4ChNA4HioY3tvSyhuX6I/s1600/CSC_0140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJ5NZfAcSmLTVvmPVZpvRB2hMTmZc4WdYW5IPQpZoshvljRp3esUGeRusI3sG8fJG-RIry5oIoTwWqHqMFYVNzQZwlj6vJghbaBS49XD9VGmo-zsYCZhaCah4ChNA4HioY3tvSyhuX6I/s640/CSC_0140.JPG" width="428" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfJ92LjCO9FgE5lQGeul-DjMDfAiU_aUD817SSXJXg-VfIscnxnxddh9-7f1s53Fhvtmu2PCzt0zVcjoPlvTQ2gm14CxucvduMfpiKq3wo4ORjn8-F5HbgpUG481pXK5ag_k6ZIJYm1w/s1600/DSC_0098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfJ92LjCO9FgE5lQGeul-DjMDfAiU_aUD817SSXJXg-VfIscnxnxddh9-7f1s53Fhvtmu2PCzt0zVcjoPlvTQ2gm14CxucvduMfpiKq3wo4ORjn8-F5HbgpUG481pXK5ag_k6ZIJYm1w/s640/DSC_0098.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">I So wish this would have worked out. This bent in half mess of paper would have been really cute hanging above my white dessert table but the wind kept ripping it down.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Please notice the banner that was meant to hang under the desserts. It was supposed to read 'CELEBRATE', but we lost the R somewhere along the way and so now it just says 'CELEBATE'.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Epic Fail.</span></div>
-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com3tag:blogger.com,1999:blog-2473386406934532672.post-73896862627939773202013-04-15T16:30:00.004-07:002013-04-15T16:34:10.522-07:00Baby Strawberry Shortcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDh_5Bmwm5YqWHaZW5vx0git-pW-UQFNgHdj2TZTNe8w6ssAELOSj5PMwDXK4XCSSv_nLBQT1FQ_eJSz7hQcrsjbD8SVhnKdL5h3JQHg0j9A80O1wksIFc3XhrnizyY01GO7igldGe734/s1600/CSC_0015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDh_5Bmwm5YqWHaZW5vx0git-pW-UQFNgHdj2TZTNe8w6ssAELOSj5PMwDXK4XCSSv_nLBQT1FQ_eJSz7hQcrsjbD8SVhnKdL5h3JQHg0j9A80O1wksIFc3XhrnizyY01GO7igldGe734/s640/CSC_0015.JPG" width="425" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Aren't these darling? I feel like such a lady when I have these on my plate. Throw in a cup of tea and call me Kate Middleton. Ha. Just kidding. But really, these are such a dainty little dessert, great for dessert tables or tea parties. I made these for my little sister's bridal shower and they were a hit. And their tiny size is great when you have many other desserts to choose from.</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;">The only problem was that that evening I found myself eating about 10 mini shortcakes clumped together on a plate topped with a tower of strawberries and whipped cream.</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;">Note to self: Mini shortcakes are for parties and not for an 11 pm sugar-fest. I should have just made myself one big shortcake when I was baking.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimcYrGEIfeC8Z5SM_U-krcg1yT7FOX40_6A396rxXzb_KE9QOLhaEOB6zkd0MsnAt4JkDOwQtcsjzmVrvvG-Dv2I6tbY_4XaHZNnfH1_5f4i37OvprRP61-1j8nfaxuZOG8NnBt43IGPU/s1600/CSC_0023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimcYrGEIfeC8Z5SM_U-krcg1yT7FOX40_6A396rxXzb_KE9QOLhaEOB6zkd0MsnAt4JkDOwQtcsjzmVrvvG-Dv2I6tbY_4XaHZNnfH1_5f4i37OvprRP61-1j8nfaxuZOG8NnBt43IGPU/s640/CSC_0023.JPG" width="428" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Ingredients:</strong> </span></div>
<div style="text-align: center;">
</div>
<ul>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Verdana, sans-serif; font-size: large;"><em>2 C. All-purpose Flour</em></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Verdana, sans-serif; font-size: large;"><em>¼ C. Granulated Sugar, divided</em></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Verdana, sans-serif; font-size: large;"><em>1 T. baking powder</em></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Verdana, sans-serif; font-size: large;"><em>½ t. salt</em></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Verdana, sans-serif; font-size: large;"><em>½ C. (1 stick) cold unsalted butter, cubed</em></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Verdana, sans-serif; font-size: large;"><em>2/3 C. Heavy Cream or Half and Half</em></span></li>
<li class="ingredient" itemprop="ingredients"><span style="font-family: Verdana, sans-serif; font-size: large;"><em>1½ C. Sweetened whipped cream(Stabilized works well for this dessert)</em></span></li>
<li class="ingredient" itemprop="ingredients"><em><span style="font-family: Verdana; font-size: large;"> 12 Large Strawberries</span></em></li>
<li class="ingredient" itemprop="ingredients"><em><span style="font-family: Verdana; font-size: large;">Powdered Sugar, for dusting</span></em></li>
</ul>
<div class="ERInstructionsHeader ERHeading">
<span style="font-family: Verdana, sans-serif; font-size: large;"></span> </div>
<div class="ERInstructions">
<ol class="instructions">
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Verdana, sans-serif; font-size: large;">Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper or Silpat mats.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Verdana, sans-serif; font-size: large;">Place flour, 2 tablespoons sugar</span>, <span style="font-family: Verdana, sans-serif; font-size: large;">baking powder, and salt in food processor and pulse a few times to mix.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Verdana, sans-serif; font-size: large;">With the processor running, Drop in the cubed butter piece by piece and process until just combined and forming small crumbs.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Verdana, sans-serif; font-size: large;">Drizzle the cream into processor through top while processor is running and process until dough JUST comes together.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Verdana, sans-serif; font-size: large;">Place dough on floured work surface and pat dough to form a rectangle about 1-inch in thickness.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">Cut dough into rounds about 1-inch in diameter with a cookie cutter</span><span style="font-family: Verdana, sans-serif;">. Reform dough as necessary with scraps being careful not to overwork dough and re-cut into rounds.</span></span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-family: Verdana, sans-serif; font-size: large;">Place cut dough onto prepared baking sheet. Bake shortcakes for about 8-12 minutes or until tops are just turning slightly brown. Cool on a wire rack. While the cakes are baking, cut both ends off of each strawberry. Slice each trimmed strawberry horizontally into 3 slices and place in a bowl. Sprinkle the remaining 2 T. sugar over the strawberries and toss to coat. Set aside.</span></li>
<li class="instruction" itemprop="recipeInstructions"><span style="font-size: large;"><span style="font-family: Verdana, sans-serif;">To assemble, cut shortcakes in half horizontally. Pipe a dollop of whipped <span style="font-family: Verdana, sans-serif;">cream onto</span></span><span style="font-family: Verdana, sans-serif;"> bottom round, top with a strawberry slice, pipe with one more mound of whipped cream and cover with the shortcake top. Dust powdered sugar over the tops before serving.</span></span></li>
</ol>
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<div class="instruction" itemprop="recipeInstructions">
<span style="font-family: Verdana; font-size: large;">Makes about 36 baby shortcakes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSElYY6urX0HVzx4Ehv474XskXUZqwu4PkmE7OBKvR7_v67vcp7Pq2KmZSspeDml2hHhZ81-RrJaTR26wHg2GGluNtdAloHShcfKR64EeyAHIptM3uXQPqbkTg7ZW6FavDn4kFetPzsao/s1600/CSC_0045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSElYY6urX0HVzx4Ehv474XskXUZqwu4PkmE7OBKvR7_v67vcp7Pq2KmZSspeDml2hHhZ81-RrJaTR26wHg2GGluNtdAloHShcfKR64EeyAHIptM3uXQPqbkTg7ZW6FavDn4kFetPzsao/s640/CSC_0045.JPG" width="640" /></a></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif; font-size: large;"> Oh, and maybe form yourself one larger shortcake before you bake the dough. It may come in handy.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBIysUfSsHWjARU8891Vyby_JToaAfhPW06lyYj_5yyCz6PKdM24MaHbQprk4lADHiJWWEFfdWzA7Cv1P7Z3HzzXjFlEqOcUzOS-MDblWA8LR0MndaDoQEDAZUYfc7VGhMOYYqkvoPWtM/s1600/CSC_0039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBIysUfSsHWjARU8891Vyby_JToaAfhPW06lyYj_5yyCz6PKdM24MaHbQprk4lADHiJWWEFfdWzA7Cv1P7Z3HzzXjFlEqOcUzOS-MDblWA8LR0MndaDoQEDAZUYfc7VGhMOYYqkvoPWtM/s640/CSC_0039.JPG" width="640" /></a></div>
-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com1tag:blogger.com,1999:blog-2473386406934532672.post-72693538016378735002013-04-03T08:51:00.000-07:002013-11-11T20:14:10.269-08:00Salted Caramel Whoopie PiesI've Moved! <a href="http://thekitchenmccabe.com/2013/10/01/salted-caramel-whoopie-pies/">Click here</a> to view this post.-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com0tag:blogger.com,1999:blog-2473386406934532672.post-22387117829072311932013-03-29T16:20:00.000-07:002013-03-30T10:02:37.832-07:00Lemon Bars, Perfected.<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWx0pmPcW2A4Hm5yGgWa4axlOPEQCT7E9ye3J3JTlir1_u_otW5gKESbZ3WVFajIl5vvEwRAmzn0Oy1IvMLwoZpNZoGTHTouGSMAlppmSgo8YIjk46XViqBaH9mLmidmoXGnOw4mLkB4M/s1600/CSC_0115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWx0pmPcW2A4Hm5yGgWa4axlOPEQCT7E9ye3J3JTlir1_u_otW5gKESbZ3WVFajIl5vvEwRAmzn0Oy1IvMLwoZpNZoGTHTouGSMAlppmSgo8YIjk46XViqBaH9mLmidmoXGnOw4mLkB4M/s640/CSC_0115.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">I love lemon bars, but I don't love the sticky topping that is messy to cut through and doesn't always hold it's shape. So I've been on a quest to bake the perfect lemon bar. Soft but still crisp shortbread like crust and a lemony, firmly set glossy lemon topping that can be cleanly cut through.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Instead of pouring a wet batter on top of a par-baked crust, I make a lemon curd on the stove top and then pour it over the partially baked crust. Then it bakes for a short time to set the top and finish cooking the crust.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">I know it's an extra step, but trust me, its worth it.</span> </div>
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<span style="font-family: Verdana, sans-serif;"><strong>CRUST</strong></span><br />
<span style="font-family: Verdana, sans-serif;"><em>2 C. all-purpose flour</em></span><br />
<span style="font-family: Verdana, sans-serif;"><em>1/2 C. powdered sugar</em></span><br />
<span style="font-family: Verdana, sans-serif;"><em>1 C. Butter, cut into cubes and semi-soft</em></span><br />
<span style="font-family: Verdana, sans-serif;"><em></em></span><br />
<span style="font-family: Verdana, sans-serif;"><strong>Curd FILLING</strong></span><br />
<span style="font-family: Verdana, sans-serif;"><em>7 large egg yolks</em></span><br />
<span style="font-family: Verdana, sans-serif;"><em>2 large eggs</em></span><br />
<span style="font-family: Verdana, sans-serif;"><em>1 C. + 2 T. sugar</em></span><br />
<span style="font-family: Verdana, sans-serif;"><em>2/3 C. lemon juice (from about 4-5 medium lemons), strained</em></span><br />
<span style="font-family: Verdana, sans-serif;"><em>1/2 teaspoon salt</em></span><br />
<span style="font-family: Verdana, sans-serif;"><em>4 T. unsalted butter, cut in to 4 pieces</em></span><br />
<span style="font-family: Verdana, sans-serif;"><em>3 T. heavy cream</em></span><br />
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<u><span style="font-family: Verdana, sans-serif; font-size: large;">For the crust</span></u><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Preheat the oven to 350 degrees.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Put the flour and powdered sugar in a food processor and process briefly, about 2 seconds. Add the butter pieces and process to blend, 8 to 10 seconds, then process until the mixture is pale yellow and resembles coarse meal, about three 1-second pulses. Sprinkle the mixture into the prepared cake pan and press firmly with your fingers into an even layer over the entire pan bottom. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"> Bake the crust until the edges start to brown, about 23 minutes. Remove from oven and set aside.</span><br />
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<u><span style="font-family: Verdana, sans-serif; font-size: large;">For the filling</span></u><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">In a medium saucepan whisk together the egg yolks, whole eggs and sugar until combined. Add the lemon juice and salt and whisk until well combined, about 30 seconds. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Add the butter pieces and cook over medium-low heat, stirring constantly with a whisk, until the curd thickens, about 6 minutes.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"> Stir in the heavy cream and then pour the curd into the warm crust.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Bake until the filling is shiny and opaque and the center 3 inches jiggle slightly when shaken, about 10 minutes. Let the bars cool. Cut into 2 inch squares, wiping the knife blade clean between each cut. Sieve powdered sugar over the bars, if you prefer.</span></div>
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<br />-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com0tag:blogger.com,1999:blog-2473386406934532672.post-62878336372081324362013-03-20T14:05:00.000-07:002013-03-30T10:06:30.070-07:00Eggs Benedict with Blender Hollindaise<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif; font-size: large;">I can't tell you how many times I've seen a traditional Hollindaise replaced with a mix. And it makes me so very sad. Mixes, while easy, are filled with all sorts of additives and the results are often a far cry from what they claim to be in the title.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Hollindaise can be a tricky sauce, though. And a bit time consuming and sensitive. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Enter: the Blender Hollindaise. I came across this recipe on Epicurious and have modified it to suit my taste. I like mine lemony!</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">I have made this several times and I would have to think its pretty fail proof!</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">And takes only a few minutes to whip up.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Real Hollindaise uses clarified butter, and you can do that here if you like, but I've left the milk solids in because it is easier and still comes together perfectly.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Though not completely traditional, this recipe leaves no excuse for using a mix. it's just too easy!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhUtLTl1EMIQ-A3UpGY_eU-TecmrfGZgmUW83IeNsMnUr2NJhQRohU-Oyis_EGnASX4uMH5YGXsW-_mbkhV1UTskNxVlkNLcgseAJeSOP1VIa4H-QIQOZvKoFrpk3K6DRCz8VeRRY8vs/s1600/CSC_1636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWhUtLTl1EMIQ-A3UpGY_eU-TecmrfGZgmUW83IeNsMnUr2NJhQRohU-Oyis_EGnASX4uMH5YGXsW-_mbkhV1UTskNxVlkNLcgseAJeSOP1VIa4H-QIQOZvKoFrpk3K6DRCz8VeRRY8vs/s640/CSC_1636.JPG" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Blender Hollindaise</strong></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Ingredients:</strong></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><em>1 1/4 C. (2 1/2 sticks) Unsalted Butter</em></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><em>2 large Egg Yolks </em></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><em>2 T. fresh Lemon juice, more if you like it lemony!</em></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><em>Kosher salt, to taste</em></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><em>A pinch or two of White Pepper</em></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Fill a blender with hot water and set aside. Melt butter in a bowl in the microwave, or in a saucepan on the stove. Set aside.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Drain the blender and dry well. Put egg yolks and 2 tablespoons lemon juice in blender; cover and blend to combine. Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets. Blend until creamy sauce forms. Season to taste with salt and pepper, and with more lemon juice. Serve immediately. </span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Eggs Benedict</strong></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">I feel silly even posting a recipe for this. So I'll make it simple:</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Toast an English Muffin.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Top with a slice of hot ham.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Top ham with a poached egg.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Top egg with a spoonful or two of Hollindaise.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Eat.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Repeat. Well, unless you're full now. In which case you should just anticipate your next breakfast of Eggs Benedict.</span><br />
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<br />-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com0tag:blogger.com,1999:blog-2473386406934532672.post-52303791469254220292013-03-19T10:27:00.003-07:002013-03-30T10:07:27.487-07:00Caramelized Onion Blue Cheese Scalloped Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOHQnvIXtiurxbu2PNDi56KXiO5kMcwmRPAi8UuEAXrUxw0IquWGZha6qU4VmbpP_aRTWFsNvD1ogbh19o-Ryg6wJAD4x4rewh9qt61FfYauV2oomZaYMD9NblaxwYmueCsJ2nMUgrcXI/s1600/CSC_1604.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOHQnvIXtiurxbu2PNDi56KXiO5kMcwmRPAi8UuEAXrUxw0IquWGZha6qU4VmbpP_aRTWFsNvD1ogbh19o-Ryg6wJAD4x4rewh9qt61FfYauV2oomZaYMD9NblaxwYmueCsJ2nMUgrcXI/s640/CSC_1604.JPG" width="428" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">If your looking for a variation on traditional scalloped potatoes, consider this dish. Blue cheese and caramelized onions meld together in a creamy Bechamel sauce for a side dish that is hearty and comforting, yet elegant.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">These potatoes go great with this Turkey Meatloaf. Assemble it in the morning to save time at dinner. Then pop it in the oven 45 minutes before you eat and you're set!</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Ingredients:</strong></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><em>2 Lbs. Yukon gold potatoes </em></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><em>1 Sweet Onion</em></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><em>2 T. Butter</em></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><em>2 T. Flour</em></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><em>1/2 T. Brown Sugar</em></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><em>1/2 t. White Pepper</em></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><em>1/4 t. Grated Nutmeg</em></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><em>2 T. Butter</em></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><em>1 large garlic clove, minced</em></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><em>1 1/2 C. Milk(I use Almond)</em></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><em>1/2 C. Heavy Cream</em></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><em>Salt, to taste</em></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><em>1/3 C. Blue Cheese, crumbled </em></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><em>2 T. Freshly grated Parmesan</em></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Preheat oven to 375°F with a rack in upper third of the oven.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Place the cleaned potatoes in a pot and cover with water. Bring the pot to a simmer and cook until the potatoes are just barely tender. Drain the potatoes and let cool.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Meanwhile, add 2 T. Of butter to a sauté pan and melt on medium heat. Thinly slice the onion and add to the pan. Sauté the onion for 5 minutes and then add the brown sugar to the pan. Continue to sauté the onion until it develops a deep brown caramel color. Remove the pan from the heat and set aside.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Melt 2 T. of butter in a small heavy saucepan over medium-low heat. Add the garlic, stirring frequently, until softened, 3 to 5 minutes. Add the flour to the butter and stir until combined. let cook for 1 minute and then pour in the heavy cream. Turn the heat up to medium and stir continuously until the cream has thickened. Whisk in the milk and let simmer until thickened and smooth. Add in the nutmeg, pepper and salt to taste. Remove from heat.</span><br />
<span style="font-family: Verdana; font-size: large;"></span><br />
<span style="font-family: Verdana; font-size: large;">Thinly slice the cooled potatoes and spread one layer of potatoes in an 8-9" baking dish. Top the potatoes with 1/3 of the caramelized onions. Pour 1/3 of the sauce over the onion and then sprinkle with 1/3 of the blue cheese. Arrange another layer of potatoes in the dish and top with another 3rd of the onions, sauce, and blue cheese. Top with the remaining potatoes, sauce, onions and blue cheese. Sprinkle the grated Parmesan evenly over the top of the dish.</span><br />
<span style="font-family: Times New Roman; font-size: small;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Place dish on a shallow baking pan and bake for 35-45 minutes, or until the sauce is bubbling and the cheese is a golden brown.</span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;">Remove from the oven and serve.</span><br />
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<br />-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com0tag:blogger.com,1999:blog-2473386406934532672.post-71169480311636330012013-03-18T15:07:00.002-07:002013-03-30T10:08:56.373-07:00Honey Greek Yogurt Biscuits<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnwhVAbgrbC1Xt2s8BJW4P-VoQEAIJgyrvpYk_hLWeWfMdrX1uF-MvEKDGAyYjFp2JbRzYQ7E5q-DWl7dnbDu__3-lbjJcu_ZVaQYO5WJoLpPRmB1kcnjCb0cbD1TL-e4HnTcjTBmQPc/s1600/CSC_0206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDnwhVAbgrbC1Xt2s8BJW4P-VoQEAIJgyrvpYk_hLWeWfMdrX1uF-MvEKDGAyYjFp2JbRzYQ7E5q-DWl7dnbDu__3-lbjJcu_ZVaQYO5WJoLpPRmB1kcnjCb0cbD1TL-e4HnTcjTBmQPc/s640/CSC_0206.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">I hope you all had a good Irish meal yesterday. As for us, we had <a href="http://lecordonq.blogspot.com/2012/03/irish-stew-with-mint-sour-cream.html">Irish Stew</a> and these really yummy yogurt biscuits that my Mother in law made. Usually we have soda bread on St. Patrick's day, but these biscuits were a really nice alternative to the dense Irish quick bread. I've been wanting more biscuits since yesterday so I whipped up a batch today, but I didn't have any plain yogurt. I did, however, have honey Greek yogurt and let me tell you what: It worked great.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">If you have plain yogurt on hand , that works great. If not, try it with the honey yogurt.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Eat it with jam and butter. We had ours with boysenberry jam and it was loverly</span>.</div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><strong>Ingredients:</strong></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><em>2 C. Flour</em></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><em>1/4 t. Baking Soda</em></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><em>1 T. Baking Powder</em></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><em>3/4 t. Salt</em></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><em>1/4 C.(4 T.) Butter, chilled</em></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><em>1 C. Honey Greek Yogurt</em></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"><em>2 T. Milk</em></span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"></span> </div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Preheat the oven to 375 degrees.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">In a bowl, sift together the dry ingredients.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Add the butter to the flour mixture and cut it in until it is completely blended.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Add the yogurt and the milk to the flour mixture and mix until just combined.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Place the dough on a parchment lined cookie sheet and shape into a mound.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Pat the dough into a 1" high rectangle. Score the top of the dough once lengthwise and 3 times width wise to make 8 large sections that can be broken off when baked.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;"></span> </div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Bake for about 20 minutes, or until the top is nicely browned.</span></div>
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<span style="font-family: Verdana, sans-serif; font-size: large;">Remove and serve immediately.</span></div>
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-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com0tag:blogger.com,1999:blog-2473386406934532672.post-27929508216711985282013-03-12T16:05:00.002-07:002013-11-11T20:22:23.223-08:00Turkey MeatloafI've Moved!<a href="http://thekitchenmccabe.com/2013/10/01/turkey-meatloaf/"> Click here</a> to view this post.-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com0tag:blogger.com,1999:blog-2473386406934532672.post-57967880549407161982013-03-08T18:56:00.000-08:002013-11-11T20:12:11.913-08:00Whoopie PiesI've Moved! <a href="http://thekitchenmccabe.com/2013/10/01/classic-whoopie-pies/">Click here</a> to view this post.<div class="separator" style="clear: both; text-align: center;">
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-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com4tag:blogger.com,1999:blog-2473386406934532672.post-68430508020181596852013-03-07T11:13:00.002-08:002013-03-30T10:12:19.241-07:00Peanut Dipping Sauce<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">I figure as long as I'm posting Asian style recipes, whats one more? And this is one recipe you really need. I promise. Peanut Sauce. Dip your chicken Satay in it. Eat it over rice. Me? I like to toss it with some Lo Mein noodles and crushed peanuts.</span></div>
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<span style="font-family: Verdana, sans-serif;">This recipe is so simple and quick to throw together, which you'll appreciate on those busy weeknights where your kids are demanding that you feed them(the nerve, right?)and you havent planned anything for dinner. Not that that ever happens here.</span></div>
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<span style="font-family: Verdana, sans-serif;">You don't belive me?</span></div>
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<span style="font-family: Verdana, sans-serif;">Fine. It happens. </span></div>
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<span style="font-family: Verdana, sans-serif;">But at least I have Peanut Noodles to turn to when it does.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuDu0n9h9GEvujTRBjgRxFpeVYAhDVnDZ9gECqGrKiF2I2xzjdqACFJMbTPUQTrNtXF3CzCWiT5lJXCweErtK82kkgsC_G-G1F5tB_XOgSVjvtT975gAsBl8D3a3HHFzzOpFaS_ug6qI/s1600/CSC_1796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikuDu0n9h9GEvujTRBjgRxFpeVYAhDVnDZ9gECqGrKiF2I2xzjdqACFJMbTPUQTrNtXF3CzCWiT5lJXCweErtK82kkgsC_G-G1F5tB_XOgSVjvtT975gAsBl8D3a3HHFzzOpFaS_ug6qI/s640/CSC_1796.JPG" width="640" /></a></div>
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<b><span style="font-family: Verdana, sans-serif;">Ingredients:</span></b></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
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<span style="font-family: Verdana, sans-serif;">
<em>1 Can Coconut Milk</em></span></div>
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<span style="font-family: Verdana, sans-serif;"><em>1-2 T. Red Curry Paste(depending on your spicy tolerance level)</em></span></div>
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<span style="font-family: Verdana, sans-serif;"><em>3/4 C. Peanut Butter</em></span></div>
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<span style="font-family: Verdana, sans-serif;"><em>1/2 T. Salt</em></span></div>
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<span style="font-family: Verdana, sans-serif;"><em>2/3 C. Sugar</em></span></div>
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<span style="font-family: Verdana, sans-serif;"><em>2 T. Apple Cider Vinegar</em></span></div>
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<span style="font-family: Verdana, sans-serif;"><em>1/4 C. Water</em></span></div>
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<span style="font-family: Verdana, sans-serif;"></span> </div>
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<span style="font-family: Verdana, sans-serif;">Combine all ingredients in a medium saucepan and whisk together. Bring to a gentle boil and reduce heat to medium. Whisk constantly for 4-5 minutes, or until the sauce has thickened and is smooth.</span></div>
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-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com0tag:blogger.com,1999:blog-2473386406934532672.post-32956491884471381162013-03-06T08:32:00.000-08:002013-03-30T10:13:59.383-07:00Chicken Wanton Spinach Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFL1G3gtjFizUuucQs8mLrv-SEPOvR5Jsy9Razp2D2rr7CDVz4En9krkNpxBWR4wPdvKxSHTIfe60XbDeYJStZ4nHbGFea9hftorJG5C_rLS7w4J0rOOzXZ_TCJ1zqz0pOzr6NnrBI2o/s1600/CSC_1710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFL1G3gtjFizUuucQs8mLrv-SEPOvR5Jsy9Razp2D2rr7CDVz4En9krkNpxBWR4wPdvKxSHTIfe60XbDeYJStZ4nHbGFea9hftorJG5C_rLS7w4J0rOOzXZ_TCJ1zqz0pOzr6NnrBI2o/s640/CSC_1710.JPG" width="427" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The Chicken Wanton Spinach Salad. My Husband's new favorite. And mine too, for that matter. </span></div>
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<span style="font-family: Verdana, sans-serif;">You could use any lettuce you wanted, really. We just prefer spinach here. But a crunchy Romaine would be great too. This is also a salad that is easy to customize, depending on what you have on hand. Mandarin Oranges would be a good addition. Or maybe some toasted almonds too.</span></div>
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<span style="font-family: Verdana, sans-serif;">Make sure to toss the wantons and dressing in at the last minute so it stays crunchy!</span></div>
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<span style="font-family: Verdana, sans-serif;"><strong>Ingredients:</strong></span></div>
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<span style="font-family: Verdana, sans-serif;"></span><br /></div>
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<span style="font-family: Verdana, sans-serif;"><em>6 C. Baby Spinach, washed and dried</em></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><em>1 Red Bell Pepper, thinly sliced</em></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><em>1 Yellow Bell Pepper, thinly sliced</em></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><em>1 Carrot, grated</em></span><br />
<span style="font-family: Verdana;"><em>1 C. Cilantro, roughly chopped</em></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><em>2 C. Shredded Chicken(use a rotisserie chicken and save the carcass for stock!)</em></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><em>4 sliced Bacon, cooked and crumbled</em></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><em>12 sheets Pre-made Egg Roll Wrappers</em></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><a href="http://lecordonq.blogspot.com/2013/03/toasted-sesame-dressing.html"><em>Toasted Sesame Dressing</em></a></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"> </span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">In a large bowl, combine the Spinach, Bell Peppers, Carrot, Cilantro, Chicken, and Bacon. Set aside.</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span><br /></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Pour 1/2 C. Canola or vegetable oil in a medium skillet. Bring to medium/high heat.</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Stack your egg roll wrappers together and cut them in half. Stack the cut halves together to make a rectangle. Slice the wrappers horizontally into 1/2"-3/4" slices.</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">When your oil is hot, place about 10 strips at a time in the oil. Turn the strips over as they turn lightly brown. You may need to adjust the heat depending on how quickly they cook. When they are lightly browned on both sides, remove from the oil and drain on a paper towel. Repeat with remaining strips.</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span><br /></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Top the salad with the fried wanton strips and drizzle with the toasted sesame dressing. Toss to coat.</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Eat right away!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAvQp_4mMGZ5NG6cbj6fDGHtDbHQoOX31bcwefrexz7J7c9IFa_P62WTCBubC6Lrl2_O_IepRmsaBuJMzHdFyYYEMD4Xh0Du2CThvDyimRpc88q6hjJpLIUMipaSEimCVIJxs_H0TPXM/s1600/CSC_1713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRAvQp_4mMGZ5NG6cbj6fDGHtDbHQoOX31bcwefrexz7J7c9IFa_P62WTCBubC6Lrl2_O_IepRmsaBuJMzHdFyYYEMD4Xh0Du2CThvDyimRpc88q6hjJpLIUMipaSEimCVIJxs_H0TPXM/s640/CSC_1713.JPG" width="640" /></a></div>
<br />-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com0tag:blogger.com,1999:blog-2473386406934532672.post-32963554041774118362013-03-06T08:12:00.001-08:002013-03-30T10:15:04.239-07:00Toasted Sesame Ginger Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwC2tmr9DtyPXxjK-fMu9HpgdED2n9hE7dUBwgjB1unXjbMg1U4Ak-WoiUnVXIAewvYbMYCCyAIt5SYTJpbwtN-LNWaurTdKhCcvoqw0pTwfB_Fo7b-4mGuQ58b_SHe_-fxL4TuoGIPKc/s1600/CSC_1665.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwC2tmr9DtyPXxjK-fMu9HpgdED2n9hE7dUBwgjB1unXjbMg1U4Ak-WoiUnVXIAewvYbMYCCyAIt5SYTJpbwtN-LNWaurTdKhCcvoqw0pTwfB_Fo7b-4mGuQ58b_SHe_-fxL4TuoGIPKc/s640/CSC_1665.JPG" width="425" /></a></div>
<div style="text-align: left;">
</div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">I needed a break from my usualdressing. Something different. Something delicious. Like this Sesame Dressing. It's sweet, salty and full of flavor. And, suprisingly, is not oil based. It goes amazingly with my Chicken Wonton Spinach Salad. Try it and be happy.</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"><strong>Ingredients:</strong></span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">1/2 C. Soy Sauce</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">1 1/2 T. Sesame Oil</span></div>
<div style="text-align: center;">
1 drop doTERRA Ginger Essential Oil<br />
<span style="font-family: Verdana, sans-serif;">1 T. Peanut or Almond butter(natural is best)</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">1 C. Brown Sugar</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">2 T. Apple Cider Vinegar</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">1/2 T. Rice Vingerar</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">1 T. Toasted Sesame Seeds</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">3 T. Honey</span></div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div style="text-align: center;">
<span style="font-family: Verdana, sans-serif;">Place all ingredients except for the sesame seeds in a blender. Blend on medium speed for about 20 seconds, or until emulsified. Pour in the sesame seeds and blend for 5 seconds, just to mix in the seeds. Store in the refrigerator.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3UkdjxKNYr12Utc0-r1UZhuHUTj1Z_kmkJC4y3-jwtDPStSOAgcaw2kdRW-k9SygwnlujuyJrUmkY15GMBYAl8g-4yiPrNFfZyEveBSjzpcDkxyUwwyXZjBaFc6orS-EQP8d7f_E3ubo/s1600/CSC_1660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3UkdjxKNYr12Utc0-r1UZhuHUTj1Z_kmkJC4y3-jwtDPStSOAgcaw2kdRW-k9SygwnlujuyJrUmkY15GMBYAl8g-4yiPrNFfZyEveBSjzpcDkxyUwwyXZjBaFc6orS-EQP8d7f_E3ubo/s640/CSC_1660.JPG" width="425" /></a></div>
<br />-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com0tag:blogger.com,1999:blog-2473386406934532672.post-28084844825810445822013-03-02T13:06:00.004-08:002013-10-09T21:16:49.080-07:00Wild Orange and Vanilla SconesI've moved!<br />
Come over to The <a href="http://thekitchenmccabe.com/2013/10/10/wild-orange-and-vanilla-scones/">Kitchen McCabe</a> for <a href="http://thekitchenmccabe.com/2013/10/10/wild-orange-and-vanilla-scones/">this recipe!</a>-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com3tag:blogger.com,1999:blog-2473386406934532672.post-8167334891033349992013-03-01T14:22:00.005-08:002013-03-30T10:18:00.792-07:00Homemade English Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTjqZJ4utiUiCRvH6z7pQWVRmVocakmYJnhFUKf2WdKtLuZM9YECMvXNKkV_g4r46k_TlseGEov3TcF1gSGU9TzrwPOlZT2pEnQ7Gh0XlOPR2yS7S6B3I488enJskjNd7bRKZX3kuknc/s1600/CSC_1436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTjqZJ4utiUiCRvH6z7pQWVRmVocakmYJnhFUKf2WdKtLuZM9YECMvXNKkV_g4r46k_TlseGEov3TcF1gSGU9TzrwPOlZT2pEnQ7Gh0XlOPR2yS7S6B3I488enJskjNd7bRKZX3kuknc/s640/CSC_1436.JPG" width="427" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif;">Homemade English Muffins...are amazing! Who knew, right?
I've never even been that big of a fan of the store bought version, to be honest. But who wants to pay $4 for 6 tough peices of bread? </span><br />
<span style="font-family: Verdana, sans-serif;">Enter: The homemade english muffin. Easy to make, and even easier to eat a whole batch of in under a day. I was practically squealing in delight as I took each perfectly round, soft muffin off the pan. </span><br />
<span style="font-family: Verdana, sans-serif;">I promise, once you try these little beauties, you will never go back to the store bought version.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZV2dxwjs7j-f_ZaXlrvy4UL-tuE-SBmQDfvZ9oQR8Px8pgE1SXcIaFuGNif7zIwDI16VoHJOuhhVPtI06-RgTHCdkCmHmaipJZuscZWBSCUIJOGuZzTpTvOCZOjrJn1Hf0gMgXKiGLo/s1600/CSC_1338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZV2dxwjs7j-f_ZaXlrvy4UL-tuE-SBmQDfvZ9oQR8Px8pgE1SXcIaFuGNif7zIwDI16VoHJOuhhVPtI06-RgTHCdkCmHmaipJZuscZWBSCUIJOGuZzTpTvOCZOjrJn1Hf0gMgXKiGLo/s640/CSC_1338.JPG" width="426" /></a></div>
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</div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">Ingredients:</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;"></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">1 C. Milk(I used Almond with much sucsess)</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">3 T. Butter</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">3 T. Honey</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">1 C. Warm Water</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">1 packet(1/4 oz.) Dry Yeast</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">2 T. Cornmeal</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">5 C. All Purpose Flour</span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">1 t. Salt</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Verdana, sans-serif;"></span></span> </div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif;">
</span></div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><span style="font-size: medium;">Sprinkle the yeast over the warm water and stir
lightly. </span><span style="font-size: medium;">Set aside for ten minutes or until it has lightly foamed.</span></span></div>
<span style="font-size: medium;"></span><br />
<div style="text-align: left;">
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: medium;">Heat the milk, butter, and honey in a small saucepan until butter has melted. Let cool slightly. Gently c</span><span style="font-size: medium;">ombine the yeast mixture and milk mixture. </span></span></div>
<span style="font-size: medium;"></span><br />
<div style="text-align: left;">
<br />
<span style="font-size: medium;"><span style="font-family: Verdana, sans-serif;">Sift 3 cups
of flour into a large bowl. Stir in the milk and yeast. Sift the remaining 2 c. of flour and the salt into the bowl. Mix
until combined.</span></span></div>
<span style="font-size: medium;"></span><br />
<div style="text-align: left;">
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: medium;">Flour your counter well and knead
the dough for 3 minutes or until lightly elastic. Let rest for 5
minutes. </span><span style="font-size: medium;">Meanwhile, cover two cookie
sheet with parchment and lightly sprinkle with cornmeal. </span></span></div>
<div style="text-align: left;">
<span style="font-size: medium;"><span style="font-family: Verdana, sans-serif;"></span></span> </div>
<div style="text-align: left;">
<span style="font-family: Verdana, sans-serif;"><span style="font-size: medium;">Lightly flour the counter and r</span><span style="font-size: medium;">oll the dough out until it's 1 inch thick. Cut circles out of the dough and very gently place on the cookie sheets. Sprinkle the tops with
cornmeal and cover with a dry, light cloth. Set the cookie sheets in a warm place for 45
minutes or until nearly doubled in size. I like to put my dough in the laundry room while the dryer runs because it lets out just enough heat.</span></span></div>
<div style="text-align: left;">
<span style="font-size: medium;"><span style="font-family: Verdana, sans-serif;"></span></span> </div>
<div style="text-align: left;">
<span style="font-size: medium;"></span><span style="font-family: Verdana, sans-serif;"><span style="font-size: medium;">Heat a
heavy bottomed frying pan or skillet on medium low(no need to grease it).</span><br /><span style="font-size: medium;">Very carefuly place a muffin in your hand and lightly dust off some of the corn meal. Gentle handeling is the most important thing. Place the muffin
into the pan and repeat until the pan is full but the muffins are not touching.
Keep the heat on low. Cook for 8 minutes per side or until browned well. Carefully flip
and cook again. </span></span></div>
<div style="text-align: left;">
<span style="font-size: medium;"><span style="font-family: Verdana, sans-serif;">Cool on a wire rack or dry towel.</span></span></div>
<span style="font-size: medium;"><span style="font-family: Verdana, sans-serif;"></span></span><br />
<span style="font-size: medium;"><span style="font-family: Verdana, sans-serif;">I love these toasted with butter, but the would also be amazing as a base for eggs benedict.</span></span><br />
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</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZMAzLuTAq6iq2RUVw1RmCkQsVOtTX7B9ysRbWRlQ-IRlSf3P9BJK3maWcLz-_mZpaZWQSam50FHuTNbsWeRCSBU1JR_6TNJossgLbRmK02uWCm0R3v13IbP0Zq2XHtx06s-fzz7AmvU/s1600/CSC_1376.JPG" imageanchor="1"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZMAzLuTAq6iq2RUVw1RmCkQsVOtTX7B9ysRbWRlQ-IRlSf3P9BJK3maWcLz-_mZpaZWQSam50FHuTNbsWeRCSBU1JR_6TNJossgLbRmK02uWCm0R3v13IbP0Zq2XHtx06s-fzz7AmvU/s640/CSC_1376.JPG" width="640" /></a>-Kayley-http://www.blogger.com/profile/08866923615398729009noreply@blogger.com0