tag:blogger.com,1999:blog-39822970475942260162024-02-20T04:17:38.506-05:00♥ Love Deliciousness ♥Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-3982297047594226016.post-49419721696515116112010-12-01T07:51:00.011-05:002010-12-01T20:44:22.144-05:0050 Free Shutterfly Photo Cards!<span style="font-family:trebuchet ms;font-size:85%;">Hi readers... I almost forgot my password to log into my blog... yes, it's been that long. But I couldn't pass up this opportunity to share this post with you about Shutterfly.<br /><br />I'll be honest - I've never used Shutterfly in the past. But after browsing through their site, I am totally hooked. They have so many beautiful Christmas photo cards to choose from (how will I ever choose just one?) In fact, they have over 800 designs. With 800 cards to choose from, there's pretty much something for everyone.<br /><br />Here are a few of my favorite </span><a href="http://www.shutterfly.com/cards-stationery/christmas-photo-cards"><span style="font-family:trebuchet ms;font-size:85%;">Christmas photo cards</span></a><span style="font-size:100%;"><span style="font-family:trebuchet ms;"><span style="font-size:85%;">:</span><br /></span></span><br /><div></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 231px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545696994722663346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoFvABwhbtmIC4TeuwSfVokCoDEg0dcsEeO6Sj2irYFUd549TRqKPdC9lQ1gzz4wg8EApeEamadAxkFNlc9bGs5d02_lEGnlWiy55kNMXjtnvnUotpCEuUFcuxEqSFljZBmTvrw8hFWlgV/s320/photocard2.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 231px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545697001205567938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi0gAczzF8cvh3zHjrLnj81OUi8zDKkU_MK6KiKIKQCsbodhKVtD1P3FlVHfr4L4teJ18A8LoyQMF4VvhVTDnPd6YaBSRArvZxuzRtVBL_mbupBA9pkO5-LTMt7xha3JpqVNieKFTtjNFt/s320/photocard3.jpg" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 231px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5545696993176112514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLhFlfpb81E9IWCHHiq0DXiP7UwGlNbJG-TNmuAilDiIMo9-ZX1SkPZhBi-WlRFJVev4PS-RWTO2ARo3U_TH4od_9N0Xcw44hufpPKRocq5QJB7IHpT0zDH0lp_Ti7ImwyPxZIsGWlZPub/s320/photocard1.jpg" /><span style="font-size:85%;">In addition to Christmas cards, they also have </span><a href="http://www.shutterfly.com/cards-stationery/birthday-cards-stationery"><span style="font-size:85%;">birthday cards</span></a><span style="font-size:85%;">, </span><a href="http://www.shutterfly.com/cards-stationery/thank-you-cards"><span style="font-size:85%;">thank you notes</span></a><span style="font-size:85%;">, and much more.<br /></span><div></div><br /><div><span style="font-size:85%;">So go check </span><a href="http://www.shutterfly.com/"><span style="font-size:85%;">Shutterfly </span></a><span style="font-size:85%;">out - Christmas cards are so much fun to send out. I love receiving them from friends and family, especially photo cards that include pets and kids. </span></div><div><span style="font-size:85%;"></span></div><br /><div><span style="font-size:85%;">If you are a blogger, you have an opportunity to receive 50 free holiday cards. All you have to do is visit </span><a href="http://blog.shutterfly.com/5358/holiday2010-blog-submission-form/"><span style="font-size:85%;">this site</span></a><span style="font-size:85%;"> and follow the instructions. I promise, it's super easy.</span></div><div><span style="font-size:85%;"></span></div><br /><div><span style="font-size:85%;">Well, I am off to check out Shutterfly's designs and try to narrow it down to one. I hope everyone has a great holiday season!! xoxo</span></div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com1tag:blogger.com,1999:blog-3982297047594226016.post-7204930260042172602010-01-17T11:10:00.006-05:002010-01-17T11:19:39.342-05:00Cottage Cheese Chicken Enchiladas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0j6fh1Q-hG81wbOqbRSAu7ZUjT0YpvddEn-oqiIkRiqZwXvCyewLNAK8PXptT_ZLa0GGpatII8y2IRlNA-wpYPmotbIghgbzeMaP5UtzwUsuewPCKxz4HaUurof3MRe_aevti1TIyWSNt/s1600-h/cottagecheeseenchiladas.jpg"><img id="BLOGGER_PHOTO_ID_5427743233422464850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0j6fh1Q-hG81wbOqbRSAu7ZUjT0YpvddEn-oqiIkRiqZwXvCyewLNAK8PXptT_ZLa0GGpatII8y2IRlNA-wpYPmotbIghgbzeMaP5UtzwUsuewPCKxz4HaUurof3MRe_aevti1TIyWSNt/s320/cottagecheeseenchiladas.jpg" border="0" /></a>Please take my word for it - these are the best enchiladas EVER. Yes, I think they are even better than all the other enchiladas I've posted on here. You need to make these, definitely. Don't let the cottage cheese part throw you off - I promise, these are AMAZING! Recipe from <a href="http://allrecipes.com/Recipe/Cottage-Cheese-Chicken-Enchiladas/Detail.aspx">allrecipes.com</a>. I served these with chips and salsa.<br /><div></div><br /><div><strong>INGREDIENTS</strong></div><br /><div></div><div>* 1 tablespoon vegetable oil (omitted)<br />* 2 skinless, boneless chicken breast halves - boiled and shredded (I baked)<br />* 1/2 cup chopped onion (omitted)<br />* 1 (7 ounce) can chopped green chile peppers<br />* 1 (1 ounce) package taco seasoning mix (I used hot and spicy)<br />* 1/2 cup sour cream<br />* 2 cups cottage cheese<br />* 1 teaspoon salt<br />* 1 pinch ground black pepper<br />* 12 (6 inch) corn tortillas<br />* 2 cups shredded Monterey Jack cheese (I used a four cheese mexican blend)<br />* 1 (10 ounce) can red enchilada sauce (I used a garlic flavored enchilada sauce)</div><br /><div></div><div><strong>DIRECTIONS</strong></div><br /><div></div><div>1. To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.<br />2. To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.<br />3. Preheat oven to 350 degrees.<br />4. To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.<br />5. Bake for 30 minutes or until cheese is melted and bubbly. </div><div></div><div><em>NOTE: I made these a little differently to make life easier - I baked the chicken on its own and then just combined the shredded chicken with the cottage cheese, sour cream, taco seasoning, and green chile peppers all into one bowl. Place chicken/cheese mixture on enchilada and top with the shredded cheese, roll-up, and cover with enchilada sauce and some more shredded cheese.</em></div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com3tag:blogger.com,1999:blog-3982297047594226016.post-33314603399206915162010-01-17T11:04:00.003-05:002010-01-17T11:10:24.381-05:00Feta Arugula Chicken Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-CLYsE5Dro1smJL7jxCodOa8FzdPjxxFU7kgakSl6iBYWD384h0VkaaS6ONEU_9iAusLgtkCxhbzIaG9vFpxfGo5Fedq_OzuXuf4ZUvHF1NxCrz0Q3sCwTFv1fq3syzqzqyyhPxBs9ok/s1600-h/arugulapizza.jpg"><img id="BLOGGER_PHOTO_ID_5427741679364870802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX-CLYsE5Dro1smJL7jxCodOa8FzdPjxxFU7kgakSl6iBYWD384h0VkaaS6ONEU_9iAusLgtkCxhbzIaG9vFpxfGo5Fedq_OzuXuf4ZUvHF1NxCrz0Q3sCwTFv1fq3syzqzqyyhPxBs9ok/s320/arugulapizza.jpg" border="0" /></a>I love eating different kinds of pizza (i.e. buffalo chicken, bbq chicken) and this pizza was no different. This may be one of my favorite pizzas I've ever made. Recipe from <a href="http://allrecipes.com/Recipe/Goat-Cheese-Arugula-Pizza---No-Red-Sauce/Detail.aspx">allrecipes.com</a>.<br /><div></div><br /><div><strong>INGREDIENTS</strong></div><div></div><br /><div>* 1 unbaked pizza crust<br />* 6 tablespoons prepared pesto sauce<br />* 3 roma tomatoes, thinly sliced (omitted - ew tomatoes)<br />* 1 (8 ounce) package seasoned goat cheese (I used feta)<br />* 2 cloves garlic, peeled and thinly sliced<br />* 1 cup fresh arugula<br />* 1 teaspoon olive oil </div><div>* Added: chicken breast, cooked and shredded</div><div></div><br /><div><strong>DIRECTIONS</strong></div><br /><div></div><div>1. Preheat oven according to pizza package instructions.<br />2. Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. (Add chicken). Brush the crust edges lightly with olive oil.<br />3. Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden.<br />4. After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. </div><div>5. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy! </div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com1tag:blogger.com,1999:blog-3982297047594226016.post-88991727685795529142010-01-17T10:59:00.003-05:002010-01-17T15:10:18.688-05:00Pepperoni Lasagna Roll-ups<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggOsvdn3ZROPAfAD_7wuGvu0f89ihUuYJHuH3J7DzQlMPtYpAjWqFzQxkyDZFn5LokdaJ7QWwEUrcRCH1vY_u-x-negiOr8ZFrCxe4hEFghaM8wV_rJTEs2sk5sAJSg2QdZ3N7PCUKsQHr/s1600-h/pepperonilasagnarollups.jpg"><img id="BLOGGER_PHOTO_ID_5427740116960029026" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggOsvdn3ZROPAfAD_7wuGvu0f89ihUuYJHuH3J7DzQlMPtYpAjWqFzQxkyDZFn5LokdaJ7QWwEUrcRCH1vY_u-x-negiOr8ZFrCxe4hEFghaM8wV_rJTEs2sk5sAJSg2QdZ3N7PCUKsQHr/s320/pepperonilasagnarollups.jpg" border="0" /></a>I looooooove lasagna roll-ups and I love pepperoni, so I definitely needed to try this recipe. These were really good! Recipe from <a href="http://www.tasteofhome.com/Recipes/Pepperoni-Lasagna-Roll-Ups">Taste of Home</a>.<br /><br /><div></div><div><strong></strong></div><div><strong>INGREDIENTS</strong> (I doubled the recipe below to make enough for the 2 of us)</div><br /><div></div><div>* 3 lasagna noodles<br />* 3/4 cup ricotta cheese<br />* 1/2 teaspoon minced chives<br />* 1/2 teaspoon dried oregano<br />* 1/2 teaspoon dried basil<br />* 24 slices pepperoni (I used turkey pepperoni)<br />* 3 slices Swiss cheese, cut into thirds (I used mozzarella instead)<br />* 1 cup meatless spaghetti sauce<br />* 1/4 cup shredded Parmesan cheese (omitted)</div><div></div><br /><div><strong>DIRECTIONS</strong></div><br /><div></div><div>1. Cook noodles according to package directions; drain. Combine the ricotta cheese, chives, oregano and basil; spread 1/4 cup over each noodle to within 1/2 in. of edges. Top with pepperoni and Swiss cheese; carefully roll up.<br />2. Place seam side down in a greased shallow 1-qt. baking dish; top with spaghetti sauce. Cover and bake at 350° for 20-25 minutes or until bubbly.<br />3. Sprinkle with Parmesan. Let stand for 5 minutes before serving. </div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com0tag:blogger.com,1999:blog-3982297047594226016.post-12587744155769001042010-01-17T10:37:00.004-05:002010-01-17T10:54:33.170-05:00Ricotta Stuffed Chicken Breast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-IVQb106xy2aJmsHtSpxowqQom9piPFotq8EaUseg6wNtvKe5UTTCFOXN6LJVNe-DaPQTax7_Qn9J5U0ayIE6lDCTjzCM8X9wJ98J6yDUw1o4U0UelS0B2-_K2dAVzH2n9EVUQYfgvGSu/s1600-h/ricottachicken.jpg"><img id="BLOGGER_PHOTO_ID_5427737508924642450" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-IVQb106xy2aJmsHtSpxowqQom9piPFotq8EaUseg6wNtvKe5UTTCFOXN6LJVNe-DaPQTax7_Qn9J5U0ayIE6lDCTjzCM8X9wJ98J6yDUw1o4U0UelS0B2-_K2dAVzH2n9EVUQYfgvGSu/s320/ricottachicken.jpg" border="0" /></a>This was a great simple weeknight dinner that was super tasty. Enjoy!<br /><div></div><br /><div><strong>INGREDIENTS</strong></div><div></div><br /><div>* 2 chicken breasts, cut in half horizontally 3/4 of the way through (so you can stuff the inside)</div><div>* Appx 1 cup low fat ricotta cheese</div><div>* Seasoning to taste - I used some dried basil and dried parsley</div><div>* Minced garlic to taste</div><div>* 1/4 cup dried italian bread crumbs</div><div>* Spaghetti sauce to top - flavor of your choice - I used garlic herb flavor</div><div><br /><strong>DIRECTIONS</strong></div><div><br />1. Pre-heat oven to 400 degrees.</div><div>2. In a bowl, combine ricotta cheese, seasoning, and garlic.</div><div>3. Open each chicken breast up and spread the ricotta mixture inside. Fold chicken back over to original shape. Use toothpicks to hold if needed.</div><div>4. Dip chicken in bread crumbs to coat. Place on baking sheet.</div><div>5. Bake for 25-30 minutes or until chicken is cooked through.</div><div>6. Add warm spaghetti sauce on top.</div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com0tag:blogger.com,1999:blog-3982297047594226016.post-22066076360761065912010-01-17T10:33:00.003-05:002010-01-17T10:37:20.617-05:00Chicken Enchilada Roll-upsSadly I forgot to take a picture of these... but I made them for our annual holiday get together last month. These are SOOOOOO good! I will definitely be making them again the first chance I get. Thanks <a href="http://macaroniandcheesecake.blogspot.com/2009/05/chicken-enchilada-roll-ups.html">Macaroni & Cheesecake</a> (originally from <a href="http://cooklikeachampion.blogspot.com/2008/11/chicken-enchilada-dip-roll-ups.html">Cook Like a Champion</a>).<br /><br /><strong>INGREDIENTS</strong><br /><br />* 2 8-oz. packages cream cheese, softened<br />* 1 1/3 cup shredded Mexican blend cheese<br />* 1 teaspoon garlic, finely minced<br />* 1 1/2 tablespoons chili powder<br />* 1 teaspoon cumin<br />* cayenne pepper to taste<br />* salt to taste<br />* 1 large can chunk white chicken breast, shredded (I baked a few chicken breasts and used those instead... I can't stand canned chicken!)<br />* 1/2 bunch cilantro, chopped<br />* 4 green onions, chopped (omitted)<br />* 10-oz. can Rotel tomatoes (omitted)<br />* 1 package jalapeno cheddar tortillas (I used jalapeno cilantro flavor)<br /><br /><strong>DIRECTIONS</strong><br /><br />1. Mix cheeses together until well blended.<br />2. Add all remaining ingredients and mix well. Cover and refrigerate for at least one hour.<br />3. Place one heaping spoonful onto tortilla.-Spread to edges using a metal spatula.<br />4. Roll and cut into slices.Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com1tag:blogger.com,1999:blog-3982297047594226016.post-56805195053836521572009-12-01T21:06:00.003-05:002009-12-01T21:12:41.641-05:00Bacon Cheddar Deviled Eggs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZVzevGldunk9lUGI_pTuk_ET3QBxBAzk-OIMQlijLQ6xLEQfpIpzG5QR5xF2z8Ie5H1BuK3vnE9XNBGEKU9Lh2bxaVIzVBO38dzaYI5SIir2_7R_3fzlCeDpYz92ylkmIJnCGOFuHNhq/s1600/deviledeggs.jpg"><img id="BLOGGER_PHOTO_ID_5410455578592555010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 250px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZVzevGldunk9lUGI_pTuk_ET3QBxBAzk-OIMQlijLQ6xLEQfpIpzG5QR5xF2z8Ie5H1BuK3vnE9XNBGEKU9Lh2bxaVIzVBO38dzaYI5SIir2_7R_3fzlCeDpYz92ylkmIJnCGOFuHNhq/s320/deviledeggs.jpg" border="0" /></a>I made these as an appetizer on Thanksgiving and they were a big hit! These are a nice twist to your typical deviled eggs... plus obviously bacon makes everything just a little bit better! From <a href="http://allrecipes.com/Recipe/Bacon-Cheddar-Deviled-Eggs/Detail.aspx">allrecipes.com</a>.<br /><div></div><br /><div><strong>INGREDIENTS</strong></div><div></div><br /><div>* 12 eggs<br />* 1/2 cup mayonnaise<br />* 4 slices bacon (I just used real bacon pieces from the bag... much easier!)<br />* 2 tablespoons finely shredded cheddar cheese<br />* 1 tablespoon mustard </div><br /><div></div><div><strong>DIRECTIONS</strong></div><div></div><br /><div>1. Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. (Ummm please heat for longer than 12 minutes... I did my first batch for like 15 minutes and when I peeled my first egg, it was still runny! So I started over and let them sit in the hot water for about 22 minutes instead. Much better. Nobody likes runny hard boiled eggs.)</div><div>2. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.<br />3. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.<br />4. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving. </div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com2tag:blogger.com,1999:blog-3982297047594226016.post-61310372581221737422009-12-01T20:59:00.004-05:002009-12-01T21:15:58.203-05:00Grandma's Green Bean Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFsPA7kysmAJo-B-yz6GhmfWbB2Ixly7oE6pFCuf1YXVHdjMncYhsySuWrGzzHjiwAsWF8IVrVquL69EwX3DgXeUe35iRyqUC0A1vASw4S5VIqg_yygor5GXFpu1FPhFTORr24KX2bfw5r/s1600/greenbeancass.jpg"><img id="BLOGGER_PHOTO_ID_5410454172848161250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFsPA7kysmAJo-B-yz6GhmfWbB2Ixly7oE6pFCuf1YXVHdjMncYhsySuWrGzzHjiwAsWF8IVrVquL69EwX3DgXeUe35iRyqUC0A1vASw4S5VIqg_yygor5GXFpu1FPhFTORr24KX2bfw5r/s320/greenbeancass.jpg" border="0" /></a>I wish this was <em>my</em> grandma's green bean casserole, but sadly, it's not. This was pretty darn good. I've never been a huge fan of GBC but this was really yummy with the sour cream in it and everyone at our Turkey Day dinner seemed to enjoy it. From <a href="http://allrecipes.com/Recipe/Grandmas-Green-Bean-Casserole/Detail.aspx">allrecipes.com</a>.<br /><div></div><br /><div><strong>INGREDIENTS </strong>(serves 8-10)</div><br /><div></div><div>* 2 tbsp butter<br />* 2 tbsp all-purpose flour<br />* 1 tsp salt<br />* 1 tsp white sugar<br />* 1/4 cup onion, diced (omitted)<br />* 1 cup sour cream<br />* 3 (14.5 oz) cans French style green beans, drained<br />* 2 cups shredded Cheddar cheese<br />* 1/2 cup crumbled buttery round crackers (I substituted french fried onions)<br />* 1 tbsp butter, melted (omitted since I omitted the crackers)</div><br /><div></div><div><strong>DIRECTIONS</strong></div><div></div><br /><div>1. Preheat oven to 350 degrees F.<br />2. Melt 2 tbsp butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.<br />3. Transfer the mixture to a 2.5 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.<br />4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly. </div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com0tag:blogger.com,1999:blog-3982297047594226016.post-51355954694166592192009-12-01T20:52:00.003-05:002009-12-01T20:56:59.647-05:00Three Cheese Manicotti<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tojqsslr7i90zC6PedJz7J2UmE_i0_m-6Z2M3re6eVb_nWVr4KPkshI3crQh5JlPiVKonvxoNliwECzVcH2gKQkh9BL_Oq6u15r526hEOzDfuBEzG2bBxKfzfsGCHTEdnnhr7NsG6JVF/s1600/manicotti.jpg"><img id="BLOGGER_PHOTO_ID_5410451818789963042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-tojqsslr7i90zC6PedJz7J2UmE_i0_m-6Z2M3re6eVb_nWVr4KPkshI3crQh5JlPiVKonvxoNliwECzVcH2gKQkh9BL_Oq6u15r526hEOzDfuBEzG2bBxKfzfsGCHTEdnnhr7NsG6JVF/s320/manicotti.jpg" border="0" /></a>MMMMMMMMMM cheesy baked pasta. Seriously SO yummy! From <a href="http://allrecipes.com/Recipe/Three-Cheese-Manicotti-II/Detail.aspx">allrecipes.com</a>.<br /><div></div><br /><div><strong>INGREDIENTS</strong> (serves 4-6)</div><br /><div></div><div>* 8 oz package manicotti shells<br />* 4 cups shredded mozzarella cheese, divided<br />* 2 cups ricotta cheese<br />* 1 cup grated parmesan cheese, divided<br />* 1 tablespoon minced garlic<br />* 1 egg<br />* 2 tbsp dried basil<br />* 26 oz pasta sauce (I used ricotta parmesan flavored sauce)</div><br /><div></div><div><strong>DIRECTIONS</strong></div><div></div><br /><div>1. Bring a large pot of lightly salted water to a boil. Add manicotti and cook for 8 to 10 minutes or until al dente; drain.<br />2. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.<br />3. In a bowl, mix 3 cups mozzarella cheese, ricotta cheese, 1/2 cup parmesan cheese, garlic, egg, and basil. Stuff cooked manicotti with the mixture.<br />Spread about 2 cups pasta sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.<br />4. Bake 15 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly. </div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com3tag:blogger.com,1999:blog-3982297047594226016.post-31871408934560272472009-12-01T20:44:00.003-05:002009-12-01T20:51:00.363-05:00Baked Pumpkin Pasta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYu0v5cmhdRIN9bb-m9BmVKuLkS5JtCLZkqnB9lD3EBnJ_TxzNQvAJ_A8y-30FFv6R4kfmXGLiZKq47pEPLYIB8PL_QmXqARYgSZ0Oa917kPEC3_T3QnLNt-sZCmaQcW0p13APhj12zrbf/s1600/pumpkinpasta.jpg"><img id="BLOGGER_PHOTO_ID_5410450374996910850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 245px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYu0v5cmhdRIN9bb-m9BmVKuLkS5JtCLZkqnB9lD3EBnJ_TxzNQvAJ_A8y-30FFv6R4kfmXGLiZKq47pEPLYIB8PL_QmXqARYgSZ0Oa917kPEC3_T3QnLNt-sZCmaQcW0p13APhj12zrbf/s320/pumpkinpasta.jpg" border="0" /></a>I debated whether to post this recipe or not... because I honestly didn't really like how it tasted. But this is the first time I've ever had pumpkin in my pasta, so I figured it might just be me. Maybe someone else can make it and enjoy it! Recipe from <a href="http://lowfatcooking.about.com/od/vegetablevegetariandishes/r/pumpkinpasta.htm">here</a>.<br /><div></div><br /><div><strong>INGREDIENTS</strong></div><br /><div></div><div>* 12 oz uncooked penne pasta<br />* 2 tsp olive oil<br />* 1 medium onion, finely chopped<br />* 2 cloves garlic, finely chopped<br />* 2 small zucchini, halved lengthwise, then sliced (I omitted)<br />* 1/2 tsp dried thyme<br />* 1 tsp dried sage<br />* 1 15 oz can pure pumpkin<br />* 1 cup part skim ricotta cheese<br />* 1/2 cup water reserved from pasta pot<br />* 1/2 cup shredded parmesan cheese</div><br /><div></div><div><strong>DIRECTIONS</strong></div><br /><div></div><div>1. Preheat oven to 400 degrees.<br />2. Cook pasta in a large pot of boiling water according to directions on package, less 2 minutes, and reserve 1/2 cup of cooking water when done.<br />3. Meanwhile heat oil in large skillet. Sauté onions and garlic for 5-6 minutes, until softened. Stir in zucchini and herbs, and sauté for 3-4 minutes.<br />4. Stir in canned pumpkin and ricotta cheese.<br />5. Empty drained pasta plus 1/2 cup of reserved cooking water into skillet and mix well.<br />6. Spoon pasta into a 11 x 7 baking dish. Sprinkle parmesan cheese on top. Bake for 10-15 minutes. </div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com0tag:blogger.com,1999:blog-3982297047594226016.post-48617845875965331942009-12-01T20:32:00.003-05:002009-12-01T20:41:02.166-05:00Super Easy Stuffed Peppers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiehaANeBpdkxxq7oB6u0hNa3EcWRY_7-JTjCOvXZra0Sbiv1_LIYZExKswjnj1DYLf-O1Bi5TaSZVepCXW_wpkVBzMcHjnCKkFNWqGZ1EcpaVc_On6nphbxPD5Yvd77JrszONMPlWhkZA6/s1600/stuffedpepper1.jpg"><img id="BLOGGER_PHOTO_ID_5410447601648516418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiehaANeBpdkxxq7oB6u0hNa3EcWRY_7-JTjCOvXZra0Sbiv1_LIYZExKswjnj1DYLf-O1Bi5TaSZVepCXW_wpkVBzMcHjnCKkFNWqGZ1EcpaVc_On6nphbxPD5Yvd77JrszONMPlWhkZA6/s320/stuffedpepper1.jpg" border="0" /></a>I've made stuffed peppers a few times but I've always cooked the meat beforehand. I wanted to try this recipe because the meat actually cooks inside the peppers in the oven. This was pretty good! From <a href="http://allrecipes.com/Recipe/Stuffed-Peppers-for-Two/Detail.aspx">allrecipes.com</a>.<br /><div></div><br /><div><strong>INGREDIENTS</strong></div><div></div><br /><div>* 2 medium green bell peppers<br />* 1/2 pound ground beef (I used ground turkey)<br />* 8 oz can tomato sauce, divided (I used spaghetti sauce instead)<br />* 1/4 cup uncooked instant rice<br />* 3 tbsp shredded cheddar cheese, divided (I used mozzarella)<br />* 1 tbsp chopped onion<br />* 1/2 tsp worcestershire sauce<br />* 1/2 tsp salt<br />* 1/4 tsp pepper<br />* 1 egg, beaten </div><div></div><br /><div><strong>DIRECTIONS</strong></div><div></div><br /><div>1. Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. </div><div>2. In a bowl, combine beef, 1/4 cup of tomato sauce, rice, 2 tablespoons of cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. </div><div>3. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350 degrees F for 45-60 minutes or until meat is no longer pink and peppers are tender. </div><div>4. Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted. </div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com0tag:blogger.com,1999:blog-3982297047594226016.post-1129033044533864032009-10-16T08:12:00.004-04:002009-10-16T08:19:45.402-04:00Broccoli Cheese Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj79az77pV3UGZJbhdEJYD0wxW99xCuqxiPIrAs94GSeBwvhqIFAqCkeey3f-hDU5ACn_RCB2LXdpDrHgUTzn1T3QwXGjrO29L1YxkM1D9DeXRQ22NlzghqKruIroBt56BteiGFEPpyvH2v/s1600-h/IMG_0031.JPG"><img id="BLOGGER_PHOTO_ID_5393170994161879986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj79az77pV3UGZJbhdEJYD0wxW99xCuqxiPIrAs94GSeBwvhqIFAqCkeey3f-hDU5ACn_RCB2LXdpDrHgUTzn1T3QwXGjrO29L1YxkM1D9DeXRQ22NlzghqKruIroBt56BteiGFEPpyvH2v/s320/IMG_0031.JPG" border="0" /></a>Can you tell fall is here by three soup posts in a row?? :)<br /><div></div><br /><div>This was sooooo yummy. I altered the recipe's cheeses a little bit and it ended up tasting a lot like Panera's, which I absolutely LOVE. And, bonus points that it was super easy to make! Recipe from <a href="http://allrecipes.com/Recipe/Broccoli-Cheese-Soup-V/Detail.aspx">allrecipes.com</a>. </div><br /><div></div><div>Full recipe is listed below but please do not make the full recipe unless you are feeding 10+ people. I cut it into a third and it still made enough for three meals for myself!</div><br /><div></div><div><strong>INGREDIENTS</strong></div><br /><div></div><div>* 3 (10 oz) packages frozen chopped broccoli<br />* 3 (14.5 oz) cans chicken broth<br />* 6 tbsp margarine<br />* 1 onion, chopped<br />* 1/2 cup all-purpose flour<br />* 2 cups milk (I used skim and it turned out fine)<br />* 1.5 lbs processed cheese food (i.e. Velveeta), cubed (I used about half shredded sharp cheddar, half shredded 5-cheese italian mix, and a few slices of swiss)<br />* 1 pinch ground white pepper (who has white pepper? I used regular!)</div><br /><p><strong>DIRECTIONS</strong></p><p>1. In a large pot over medium heat, simmer the broccoli in the broth for 15 minutes. In a separate skillet over medium heat, melt the butter or margarine, add the onions and saute for 5 minutes, or to desired tenderness.<br />2. Add the flour to the onions and stir well, forming a pasty substance. Gradually add the milk and stir until thick. Add this mixture to the broccoli mixture in the pot and stir well. Then add the cheese, stirring until melted. Finally, add the pepper. (Note: Be careful not to let the soup boil, or the cheese will break down.)</p>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com2tag:blogger.com,1999:blog-3982297047594226016.post-74475519028504636732009-10-13T09:27:00.009-04:002009-10-13T10:38:41.824-04:00Terrific Turkey Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpgCi8pbvchMZhPyF3dSQ4KFDV25JEb1Ct7fzqcvjiSAHO9AZjAt6Vc5mV-emAGuZEvgvY_k58bj2Bp1wZu5TacmUmCHwVoeFYgauhlyF6PjvEkUX7zmTzWqZ5PvDuIPcAOb3BMFyPiEB/s1600-h/chili.JPG"><img id="BLOGGER_PHOTO_ID_5392092755865906114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnpgCi8pbvchMZhPyF3dSQ4KFDV25JEb1Ct7fzqcvjiSAHO9AZjAt6Vc5mV-emAGuZEvgvY_k58bj2Bp1wZu5TacmUmCHwVoeFYgauhlyF6PjvEkUX7zmTzWqZ5PvDuIPcAOb3BMFyPiEB/s320/chili.JPG" border="0" /></a>With the fall weather approaching here in TN it only felt right to make a comforting dish of chili. This was my first time making any sort of chili and I think it turned out great - it was delicious! (from <a href="http://allrecipes.com/Recipe/Terrific-Turkey-Chili/Detail.aspx">allrecipes.com</a>)<br /><br /><div><strong>INGREDIENTS</strong></div><br /><div>* 3 tbsps vegetable oil, divided<br />* 1.5 lbs ground turkey<br />* 1 (1 oz) package taco seasoning mix<br />* 1 teaspoon ground coriander<br />* 1 teaspoon dried oregano<br />* 1 teaspoon chili pepper flakes<br />* 2 tablespoons tomato paste<br />* 1 (14.5 oz) can beef broth<br />* 1 (7 oz) can salsa<br />* 1 (14.5 oz) can crushed tomatoes, or coarsely chopped tomatoes packed in puree (I omitted completely)<br />* 1 (7 oz) can chopped green chile peppers<br />* 1 medium onion, finely chopped<br />* 1 green bell pepper, diced<br />* 3 medium zucchini, halved lengthwise and sliced (I omitted)<br />* 1 bunch green onions, chopped (I forgot to buy, oops)<br />* 1 cup sour cream (I used fat free)<br />* 1 cup shredded cheddar cheese </div><div>* ADDED: a little bit of chili powder and a little bit of cayenne pepper</div><br /><div><strong>DIRECTIONS</strong></div><br /><div>1. Heat 1 tbsp of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned. </div><div>2. Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.<br />3. While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer. </div><div> </div><img id="BLOGGER_PHOTO_ID_5392093472647871090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 271px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkV3upGq1gdrmLbFPjQ1GHsRtyFsgIFMmiV4tyDBoafljasYvaqFUraiE_7xDcq0tvAAlVqx8TgCbS6_ZUc_Xau-wCwwjnRD2Oa8ueUCB1UBC_QMNGHg3LOLdB3OUV30QqftJIym7f-bgs/s320/IMG_0016.JPG" border="0" />4. In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.<br />5. Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com1tag:blogger.com,1999:blog-3982297047594226016.post-26279148270837113832009-10-11T11:14:00.006-04:002009-10-11T11:25:23.818-04:00PW's French Onion Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc7NVOiXI3WIjecRsJVr1fGOnN2fZJr0n2lSVVHTCMc3_oyvm5aLrYEu4PZoaIpLpCrgxTTHVdQqYNLnYjU9nUDp_OdkSUO5qIzG8qGoGeUM55rT439yQWXaPrFPmbAlkaed4ssXAr88pf/s1600-h/frenchonionsoup.jpg"><img id="BLOGGER_PHOTO_ID_5391363329645820562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc7NVOiXI3WIjecRsJVr1fGOnN2fZJr0n2lSVVHTCMc3_oyvm5aLrYEu4PZoaIpLpCrgxTTHVdQqYNLnYjU9nUDp_OdkSUO5qIzG8qGoGeUM55rT439yQWXaPrFPmbAlkaed4ssXAr88pf/s320/frenchonionsoup.jpg" border="0" /></a> <div></div><div></div><div></div><div>WOW is all I can say about this soup... this was seriously some of the best french onion soup I've had in my life... you may look at the recipe and think "wow, that's a lot of work for soup". But trust me. Make it. It's soooooooo worth it!! Thanks <a href="http://thepioneerwoman.com/cooking/files/2009/02/pws-french-onion-soup1.pdf">Pioneer Woman</a>!</div><div></div><br /><div>I fourthed the recipe below since I was just making this for myself (the hubby won't eat onions). It made a big bowl that I admittedly finished in one sitting. Enjoy!</div><br /><div></div><div><strong>INGREDIENTS</strong></div><div></div><br /><div>* 1 stick butter</div><div>* 4 large yellow onions (or 6 medium/small), halved root to tip and sliced thin</div><div>* 1 generous cup dry white wine</div><div>* 4 cups low sodium chicken broth (I used Emeril's chicken stock)</div><div>* 4 cups beef broth (again, I used Emeril's)</div><div>* 2 cloves minced garlic</div><div>* Worcestershire sauce</div><div>* Several thick slices french bread or baguette</div><div>* Appx 6 oz Gruyere cheese, grated (I subbed swiss, but asiago, mozzarella, or romano will work too)</div><br /><div></div><div><strong>DIRECTIONS</strong></div><br /><div></div><div>1. Preheat oven to 400 degrees.</div><div>2. Melt butter in a heavy soup pot or Dutch oven over medium-low heat. Add onions and cook, covered, for 20 minutes. </div><div>3. Place soup pot into oven with the lid slightly ajar to ensure the onions will brown. (I covered with foil and just peeled back a little on one side.)</div><div>4. Allow onions to cook in oven for 1 hour, stirring at least once so onions don't stick and burn.</div><div>5. Remove pot from the oven and place over medium heat. Stir the onions, scraping up all the brown bits off the side.</div><div>6. Turn off the heat and pour in the wine. Turn heat back on to medium. Cook the onions and wine together for five minutes, allowing it to reduce.</div><div>7. Add both broths, minced garlic, and a couple of shakes of Worcestershire sauce and reduce heat to low. Simmer for 30-45 minutes.</div><div>8. Butter one side of the bread slices and broil over low heat, allowing bread to brown and become crispy.</div><div>9. When the soup is ready, ladle into bowls or ramekins. Place crispy bread on top then sprinkle generously with grated cheese. Broil, watching closely, until cheese is melted and bubbly. Serve immediately.</div><div><span><br /></span>(Sorry for the especially crappy picture... camera is broken and I had to use my phone.) </div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com1tag:blogger.com,1999:blog-3982297047594226016.post-73340581194635947572009-10-11T11:06:00.004-04:002009-10-11T11:13:01.569-04:00White Chicken Lasagna<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR9cdqQjx3eTu-3OJd-j0u3QKPAEM6hLPxHrZ1Ddz_-TK9UeBKF-L9j3l7PwILVz99UHa5S5OdqysrcFKeYCDToGrUthsK0HkWm3PkJxud7iPtlHjeU4JVp9TZ9mGeAYOBnr20c3DXBCE7/s1600-h/whitechickenlasagna.jpg"><img id="BLOGGER_PHOTO_ID_5391360509120191650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR9cdqQjx3eTu-3OJd-j0u3QKPAEM6hLPxHrZ1Ddz_-TK9UeBKF-L9j3l7PwILVz99UHa5S5OdqysrcFKeYCDToGrUthsK0HkWm3PkJxud7iPtlHjeU4JVp9TZ9mGeAYOBnr20c3DXBCE7/s320/whitechickenlasagna.jpg" border="0" /></a>MMM lasagna... one of my favorite meals ever... this dish with the white sauce was a nice change from your typical lasagna. (Full recipe found <a href="http://ourrecipeclub.blogspot.com/2009/04/brits-white-chicken-lasagna.html">here</a> and posted below, although I cut in half and used an 8x8 dish).<br /><div></div><br /><div><strong>INGREDIENTS</strong></div><br /><div></div><p>* 3 cloves fresh garlic, minced<br />* 1 shallot, minced (I omitted)<br />* 3 tbsp butter<br />* 4 chicken breasts, cooked & shredded<br />* 2 cans cream of chicken soup<br />* 1- 8oz. package cream cheese (I used reduced fat)<br />* 2 cups sour cream (I used fat free)<br />* 2/3 cup milk (I used skim)<br />* 1 lb. lasagna noodles, cooked & rinse in cold water<br />* 1 lb. mozzarella cheese, grated</p><p><strong>DIRECTIONS</strong></p><p>1. In a large sauce pan, over medium heat, brown shallots & garlic in butter. Add cream cheese, cream soup, sour cream & milk. Stir until cream cheese is melted. Add chicken.<br />2. In a 9x13 glass baking dish layer noodles, white sauce with chicken, then cheese. Repeat steps, ending with mozzarella cheese on top. Bake at 350 degrees for 35-45 minutes.</p>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com1tag:blogger.com,1999:blog-3982297047594226016.post-34918677764149963882009-10-11T10:58:00.002-04:002009-10-11T11:03:53.469-04:00Annie's Benchiladas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVOLpX8E_-1dU7JeOqmap5oaVMT3euBBDrq3RELEwGqe90QJSDCgKwvIynLq4Dzx06obQLsaJP5Eo1Mkjv5A7D3XR7ZoEcXT8KLbTmEFA9GvNIiQkcSbvg-TW4r_IYB8kcT_RNQb-8mlf/s1600-h/benchiladas.jpg"><img id="BLOGGER_PHOTO_ID_5391358160235005906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFVOLpX8E_-1dU7JeOqmap5oaVMT3euBBDrq3RELEwGqe90QJSDCgKwvIynLq4Dzx06obQLsaJP5Eo1Mkjv5A7D3XR7ZoEcXT8KLbTmEFA9GvNIiQkcSbvg-TW4r_IYB8kcT_RNQb-8mlf/s320/benchiladas.jpg" border="0" /></a>I've been a bad, bad blogger lately. No posts since July and it's already October? Eek! No worries though, I'm back!<br /><div></div><br /><div>These enchiladas were sooooo yummy! Thanks <a href="http://annies-eats.com/2007/11/19/benchiladas/">Annie</a>!! We cut the recipe in half, but the full recipe is below. Enjoy!</div><br /><div></div><div><strong>INGREDIENTS</strong></div><br /><div></div><div>* 4-6 boneless, skinless chicken breasts</div><div>* 8 oz. reduced fat sour cream (we used fat free)</div><div>* 8 oz. ranch dressing (we used light)</div><div>* Flour tortillas (10-15)</div><div>* Jar of salsa (we used red enchilada sauce instead)</div><div>* Shredded mexican cheese - as much as you want!</div><div></div><br /><div><strong>DIRECTIONS</strong></div><div><br />1. Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.<br />2. While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.<br />3. Preheat the oven to 375 degrees. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).<br />4. Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.</div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com1tag:blogger.com,1999:blog-3982297047594226016.post-84774650220168927962009-07-12T18:48:00.003-04:002009-07-12T18:53:04.188-04:00Horseradish Potato Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJrcvRM9Rs-Aj25OHH-LSAal3oRaZXnSRrbJUnCx6gx46q0crFVR9Q0GGztdaYJgVcsZix14JrQZbNBIk_4Pak5AJy1ubUJLcgi8cQOvjznMZkF5zR7KRiEHXtlNC7xpCtuBx3T-A-5Tm/s1600-h/horseradishtatersalad.jpg"><img id="BLOGGER_PHOTO_ID_5357710361287338418" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 207px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJrcvRM9Rs-Aj25OHH-LSAal3oRaZXnSRrbJUnCx6gx46q0crFVR9Q0GGztdaYJgVcsZix14JrQZbNBIk_4Pak5AJy1ubUJLcgi8cQOvjznMZkF5zR7KRiEHXtlNC7xpCtuBx3T-A-5Tm/s320/horseradishtatersalad.jpg" border="0" /></a>I've been loving horseradish on everything lately, so when I found this recipe on <a href="http://smittenkitchen.com/2009/06/horseradish-potato-salad/">Smitten Kitchen</a>, I couldn't wait to try it out! This was pretty good and great to make when you don't want your grandma's regular tater salad!<br /><div></div><br /><div><strong>Ingredients (I halved, but full recipe is below)</strong></div><div></div><br /><div>* 3 pounds small (2-inch) potatoes, your choice of variety</div><div>* 1/4 cup red onion, chopped (I omitted)</div><div>* 1 tablespoon white-wine vinegar</div><div>* 1 cup sour cream (or 1/2 cup sour cream, 1/2 cup yogurt)</div><div>* 2 tablespoons fresh dill, finely chopped</div><div>* 1/4 cup chopped fresh chives (I used dried)</div><div>* 1 tablespoon dijon mustard (I omitted)</div><div>* 3 tablespoons prepared horseradish</div><div>* 1 teaspoon salt</div><div>* 1/2 teaspoon black pepper</div><div></div><br /><div><strong>Directions</strong></div><br /><div></div><div>1. Boil the potatoes until fork tender, cool them to room temperature and quarter them. </div><div>2. In a large bowl, mix the remaining ingredients and fold over the potatoes. </div><div>3. Adjust seasoning to taste and either serve immediately or refrigerate.</div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com2tag:blogger.com,1999:blog-3982297047594226016.post-87322879367803384052009-07-12T18:43:00.003-04:002009-07-12T18:48:19.199-04:00Buffalo Potato Wedges<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdydf_vh9tcDz-MIrsDfvv3ZXrPwOdEmPg45mLoeWUVnL-rwfNaknRIf1hi9kkSMAVrVhy-dcVYNWSwE9lXXOJ-DtOyMDn0e0ewRczpNMSPXg_TPWocBnLiJEQGKqLVo_g1uBi_Z3Y_6V/s1600-h/buffalofries.jpg"><img id="BLOGGER_PHOTO_ID_5357709085617362802" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqdydf_vh9tcDz-MIrsDfvv3ZXrPwOdEmPg45mLoeWUVnL-rwfNaknRIf1hi9kkSMAVrVhy-dcVYNWSwE9lXXOJ-DtOyMDn0e0ewRczpNMSPXg_TPWocBnLiJEQGKqLVo_g1uBi_Z3Y_6V/s320/buffalofries.jpg" border="0" /></a> <div></div><div>Taters are one of the only veggies that my husband will eat, so when I found this recipe, I knew I had to make it for my buffalo sauce loving man! Recipe from <a href="http://nancysrecipes.wordpress.com/2008/10/23/buffalo-potato-wedges/">here</a>.</div><div></div><br /><div><strong>Ingredients (for 2)</strong></div><div></div><br /><div>* Appx 2-3 medium size potatoes</div><div>* 1 tbsp olive oil</div><div>* Salt, pepper, and garlic powder, to taste</div><div>* 1/8 cup butter</div><div>* 1/8 cup hot pepper sauce (less if you can't stand the heat)</div><div>* Ranch or blue cheese dressing, for dipping</div><div></div><br /><div><strong>Directions</strong></div><div></div><br /><div>1. Spray a baking sheet with cooking spray. Arrange potato wedges on sheet and drizzle with olive oil.</div><div>2. Sprinkle with salt, pepper, and garlic powder.<br />3. Bake at 375 degrees for 30 minutes until tender.<br />4. Remove pan from oven. Combine the hot sauce and butter in a microwave safe bowl and microwave until melted. Stir to combine. Drizzle mixture over potato wedges and return to oven for an additional 15 minutes.<br />5. Serve with salad dressing for dipping.</div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com4tag:blogger.com,1999:blog-3982297047594226016.post-18973176446460425542009-07-05T20:17:00.005-04:002009-07-05T20:24:52.546-04:00A Million Jello Shots...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNe2enG0c9Qeqkbhum2QydEwHtEn_WjKYfn1zg5L3LCCyC1KAasLdfyv9_NuiUfh_GCD_HrEdRMbX0YVVZpwwFCqqNW1KdrwfchZ0bOeJ93I-nkRMJllhnipT_T3PDTfefRijNWMYJXFn/s1600-h/jelloshots1.jpg"><img id="BLOGGER_PHOTO_ID_5355136174398245682" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 220px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNe2enG0c9Qeqkbhum2QydEwHtEn_WjKYfn1zg5L3LCCyC1KAasLdfyv9_NuiUfh_GCD_HrEdRMbX0YVVZpwwFCqqNW1KdrwfchZ0bOeJ93I-nkRMJllhnipT_T3PDTfefRijNWMYJXFn/s320/jelloshots1.jpg" border="0" /></a>(Actually it was exactly 100!) <div><div></div><br /><div>I made these little gems for the houseboat trip we went on last weekend on Norris Lake here in TN. These were a <strong>HUGE</strong> hit among our 10 friends that joined us! They were so perfect and refreshing for just chilling on the lake :)</div><div></div><br /><div>No real recipe here... just make jello as normal except when you're adding the cold water, substitute about 1/2 of the cold water for vodka. Pour into shot glasses or little plastic containers before refrigerating. (Make sure boiled water w/ gelatin mix is at room temp before adding the alcohol!)</div><div></div><br /><div>I made 3 different flavors, all made with <u>Smirnoff Vanilla Vodka</u>:</div><br /><div>1. Orange (tasted like a creamsicle)</div><div>2. Pina Colada (definitely the crowd favorite)</div><div>3. Raspberry (just as delicious as the other two)</div></div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com2tag:blogger.com,1999:blog-3982297047594226016.post-54592058229827635482009-07-02T10:20:00.012-04:002009-07-02T10:26:19.798-04:004th of July Funfetti Cupcakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAO1qR0u9oEXBsU47O8MzMKkRISiu6n8lX6egmItS3D8aJz0U8hCsDBxhbtYIBVsiTiK-BS91oqvkwlCCiOvnKhyphenhyphenynyGLlObtraF9GiP7SMhVVLzUxNDaUuP40VGvc16KDrl6qIuynAmM_/s1600-h/4oJcupcakes.jpg"><img id="BLOGGER_PHOTO_ID_5353868193369497266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAO1qR0u9oEXBsU47O8MzMKkRISiu6n8lX6egmItS3D8aJz0U8hCsDBxhbtYIBVsiTiK-BS91oqvkwlCCiOvnKhyphenhyphenynyGLlObtraF9GiP7SMhVVLzUxNDaUuP40VGvc16KDrl6qIuynAmM_/s320/4oJcupcakes.jpg" border="0" /></a>No real recipe here, but these are just too cute not to post!! Just make funfetti cupcakes according to box like usual, frost with cream cheese frosting, and top with blueberries and strawberries in any design you'd like. (Raspberries would also be good to use!) <div><div></div><div></div><div>I <span>hope everyone has a great 4oJ weekend!!! </span></div></div><br /><img id="BLOGGER_PHOTO_ID_5353868273375396370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwsiG00mToxJgBwHAynJ7JV-CL9EVPWQeP99sttUsFC6WmTst37NWGfLCCHOfIpY_Emf7klsYqHAdY20ksqDS4kUp7SVr0_om_oGIs-tXNk7Rtd_ZuVuaw0jv7ZfSO-G2jKIoKLYrruXbF/s320/4oJcupcakes1.jpg" border="0" />Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com1tag:blogger.com,1999:blog-3982297047594226016.post-51209343719386992812009-06-10T12:24:00.011-04:002009-06-10T12:36:14.431-04:00Lemon Chicken with Oregano and Feta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6Ao0vxU1HNSnuk-hyXg3Uhl03GOQk9xk519zJnLIybJsmcot6c75Zl8MPyCgar9jHL_c73a0eGwHXpyMXMxHwtP83a2U0pA_l7BDGkvp5Bil5e4dUuZrD9wtgt9VCKJueCQgp5hwBSeP/s1600-h/lemonchicken.jpg"><img id="BLOGGER_PHOTO_ID_5345737274776588114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ6Ao0vxU1HNSnuk-hyXg3Uhl03GOQk9xk519zJnLIybJsmcot6c75Zl8MPyCgar9jHL_c73a0eGwHXpyMXMxHwtP83a2U0pA_l7BDGkvp5Bil5e4dUuZrD9wtgt9VCKJueCQgp5hwBSeP/s320/lemonchicken.jpg" border="0" /></a>I had an idea in my head of what I wanted to make, and luckily Le Petit Pierogi had <a href="http://lepetitpierogi.blogspot.com/2009/03/lemon-chicken-with-oregano-and-feta.html">this recipe</a> in her blog that matched exactly what I was thinking! This was super good and healthy for you! (Recipe originally adapted from <a href="http://weight-watchers-points-recipes.blogspot.com/2009/03/lemon-feta-chicken-with-oregano-65-pts.html">here</a>).<br /><div></div><br /><div><strong>Ingredients</strong></div><div></div><br /><div>* 2 boneless skinless chicken breasts</div><div>* Juice of 1/2 lemon</div><div>* 1 garlic clove, minced (I omitted)</div><div>* Oregano to taste (I used a BUNCH... mmm oregano)</div><div>* Salt</div><div>* Pepper</div><div><span>* Feta cheese, crumbled (I used sundried tomato and basil flavor)<br /><br /><strong>Directions</strong><br /><br />1. Preheat oven to 375 degrees F and spray a small baking dish with nonstick spray.<br />2. Place chicken breasts in dish and sprinkle with salt, pepper, garlic and oregano. Squeeze lemon liberally over chicken.</span></div><div><span></span>3. Bake for 20-25 minutes depending on size of chicken breasts (mine only took about 22 minutes). Add feta cheese on top of the chicken for the last few minutes of baking.</div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com2tag:blogger.com,1999:blog-3982297047594226016.post-54436823956452251702009-06-09T09:39:00.006-04:002009-06-09T09:59:19.730-04:00Pizza on the Grill<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrucC5sBiBlTmy0gENeLzZK4rPdc3YKWCgQdHpQc27B7soSFDl7RUrtyw-dZk-8MqKa0g-fEAX5wZ1zu_sqsIzeNSBgAYsqBvhrmSxToxl8QPUVC-XMZoMGaUE7H0PaminQkJf1Ac31ucH/s1600-h/grilledpizza.jpg"><img id="BLOGGER_PHOTO_ID_5345326279147009874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrucC5sBiBlTmy0gENeLzZK4rPdc3YKWCgQdHpQc27B7soSFDl7RUrtyw-dZk-8MqKa0g-fEAX5wZ1zu_sqsIzeNSBgAYsqBvhrmSxToxl8QPUVC-XMZoMGaUE7H0PaminQkJf1Ac31ucH/s320/grilledpizza.jpg" border="0" /></a>I've heard so many great things about making pizza on the grill that I decided to finally make it! This was super easy to make and SO good! (Inspiration from <a href="http://allrecipes.com/Recipe/Pizza-On-The-Grill-II/Detail.aspx">this recipe</a>).<br /><div></div><br /><div><strong>Ingredients</strong></div><div></div><br /><div>* 1 tube pre-made pizza crust (we used Pillsbury)</div><div>* 2 cups shredded mozzarella cheese (we used a combo of italian cheese and parmesan cheese)</div><div>* 1 cup pizza sauce</div><div>* Meat and veggie toppings of your choice (Keith had turkey pepperoni and I had hot turkey sausage)</div><div></div><br /><div><strong>Directions</strong></div><div></div><br /><div>1. Preheat an outdoor grill for <strong>low</strong> heat and spray grate with cooking spray<br />2. Roll out prepared pizza dough to a size that will fit your grill (we used 1 tube of dough, cut in half, for 2 individual pizzas). </div><div>3. Place on grill for 5 minutes, or to desired doneness, and flip over. Now add the sauce, cheese, and other toppings.<br />4. Cover the grill and allow to cook over high heat for 5 to 10 minutes, or until cheese is melted and bubbly. </div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com2tag:blogger.com,1999:blog-3982297047594226016.post-65362517119559542882009-06-01T09:33:00.004-04:002009-06-01T09:39:31.583-04:00Jalapeno Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGdZtyMvwUBdQfPwmg1ZsmeztLeirRQi6dMi5dfyG6uf_K9wcTnhwuO3absgES4vPFzuj-z9OttgzgABOTwHp5EIdw0evaE-6q0k6vZFHlgV04esZVYPSb6z1iUQyAQc88IhhmDqbMA1F/s1600-h/jalapenochicken.jpg"><img id="BLOGGER_PHOTO_ID_5342352901478928850" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGdZtyMvwUBdQfPwmg1ZsmeztLeirRQi6dMi5dfyG6uf_K9wcTnhwuO3absgES4vPFzuj-z9OttgzgABOTwHp5EIdw0evaE-6q0k6vZFHlgV04esZVYPSb6z1iUQyAQc88IhhmDqbMA1F/s320/jalapenochicken.jpg" border="0" /></a>A huge thanks to <a href="http://myhappymeals.blogspot.com/">Molly </a>for introducing me to this recipe!! This is soo soo soo good, I've already made it twice in the past week and a half!! Yummmmmm.<br /><div></div><br /><div>(I opted to bake these instead of grilling and I also substituted a few things to make it simple. My changes are noted below.)</div><div></div><br /><div><strong>Ingredients (for 2)</strong></div><div></div><br /><div>* 2 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness<br />* Appx 5 oz Italian dressing (I used balsamic vinaigrette)<br />* 1 fresh jalapeno pepper, halved lengthwise and seeded (I used sliced from the jar)<br />* Appx 3 oz cream cheese, softened (I used reduced fat)<br />* 2 slices bacon (I used bacon crumbles)<br />* Toothpicks </div><br /><div></div><div><strong>Directions</strong></div><div></div><br /><div>1. Place chicken breasts in a dish with the dressing. Cover, and marinate in the refrigerator at least 2 hours.<br />2. Preheat the grill for high heat.<br />3. Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks. </div><div>(If using sliced jalapenos and bacon crumbles like I did, just spread the cream cheese inside each chicken breast and add in jalapenos and bacon bits.)<br />4. Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear. </div><div>(I baked in the oven at 375 degrees for 20-25 minutes.)</div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com4tag:blogger.com,1999:blog-3982297047594226016.post-60323892159747205622009-05-17T16:27:00.003-04:002009-05-17T16:32:15.137-04:00Jalapeno Popper Dip<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xqQCIKsAIR7EyhhzMhYkWFiOsTKEog_v8pUAyw09LrtXSj-pt2FpvxIQByl7fztQQ8iLZ0cJkejIASndadk65jh_Xyz2rOvuskImB8jMsEye8ZeEZ2TMOUaK2oHjIj8gGEQ6P4MJ5uBc/s1600-h/jalapenodip.jpg"><img id="BLOGGER_PHOTO_ID_5336893242607438562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6xqQCIKsAIR7EyhhzMhYkWFiOsTKEog_v8pUAyw09LrtXSj-pt2FpvxIQByl7fztQQ8iLZ0cJkejIASndadk65jh_Xyz2rOvuskImB8jMsEye8ZeEZ2TMOUaK2oHjIj8gGEQ6P4MJ5uBc/s320/jalapenodip.jpg" border="0" /></a>This dip was great and tasted JUST like jalapeno poppers! Be sure to make a lot because it will likely get devoured! Recipe from <a href="http://allrecipes.com/Recipe/Jalapeno-Popper-Spread/Detail.aspx">allrecipes.com</a><br /><div></div><br /><div><strong>Ingredients (serves 32)</strong></div><br /><div>* 16 oz cream cheese, softened (I used reduced fat)<br />* 1 cup mayonnaise (I used light)<br />* 4 oz can chopped green chilies, drained<br />* 2 oz canned diced jalapeno peppers, drained<br />* 1 cup grated parmesan cheese (I used italian mix)</div><div></div><br /><div><strong>Directions</strong></div><br /><div></div><div>1. Stir together cream cheese and mayonnaise in a large bowl until smooth. </div><div>2. Stir in green chiles and jalapeno peppers. </div><div>3. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese.<br />4. Microwave on high until hot, about 3 minutes. </div><div>5. Serve with crackers or tortilla chips.</div><div></div><br /><div>Note: If you would like to brown the cheese, bake at 375 degrees for ~30 minutes. <a id="ctl00_CenterColumnPlaceHolder_rptNotes_ctl02_lnkNote" rel="nofollow"></a></div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com4tag:blogger.com,1999:blog-3982297047594226016.post-55769668381236002102009-05-11T08:37:00.004-04:002009-05-11T08:44:15.611-04:00Honey Grilled Shrimp<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzZP2wR9KkR7nj1RmnInj0TD4J-_yrJoyqVHUPpnUI4_yS-EuEzRNQDcGVXp2OKW55zrCn2u0_c4n1L8-XsxNAntKL940SSjhJnPtwrlPa0WC5doWp6cdDm_X-fbxUaJx6zdI45T4IgecL/s1600-h/grilledshrimp.jpg"><img id="BLOGGER_PHOTO_ID_5334545781799441282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzZP2wR9KkR7nj1RmnInj0TD4J-_yrJoyqVHUPpnUI4_yS-EuEzRNQDcGVXp2OKW55zrCn2u0_c4n1L8-XsxNAntKL940SSjhJnPtwrlPa0WC5doWp6cdDm_X-fbxUaJx6zdI45T4IgecL/s320/grilledshrimp.jpg" border="0" /></a>Before I even start, I need to tell you something... this was the <u>best</u> shrimp I think I've ever had in my life. Not joking. The flavors were SO great, I could have eaten 50 of these things. So if you like shrimp, you absolutely need to make these. YUM! <a href="http://allrecipes.com/Recipe/Honey-Grilled-Shrimp/Detail.aspx">(Found on allrecipes.com</a>)<br /><div></div><br /><div><strong>Ingredients</strong> (makes 3 servings)</div><div></div><br /><div>FOR MARINADE</div><div>* 1/2 tsp garlic powder<br />* 1/4 tbsp ground black pepper<br />* 1/3 cup Worcestershire sauce (I didn't have any so I used soy sauce.. delicious!)<br />* 2 tbsp dry white wine<br />* 2 tbsp Italian-style salad dressing </div><div><br /> </div><div>FOR BASTING SAUCE</div><div>* 1/4 cup honey<br />* 1/4 cup butter, melted<br />* 2 tbsp Worcestershire sauce (I omitted from basting sauce)</div><br /><div></div><div>* 1 lb large shrimp, peeled and deveined with tails attached (I took tails off)<br />* Skewers</div><div></div><br /><div><strong>Directions</strong></div><div><br />1. In a large bowl, mix together garlic powder, black pepper, 1/3 cup Worcestershire sauce, wine, and salad dressing; add shrimp, and toss to coat. Cover and marinate in the refrigerator for 1 hour.<br />2. Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.<br />3. In a small bowl, stir together honey, melted butter, and remaining 2 tablespoons Worcestershire sauce. Set aside for basting.<br />4. Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste occasionally with the honey-butter sauce while grilling. </div>Lindsayhttp://www.blogger.com/profile/13980462088196575561noreply@blogger.com4