tag:blogger.com,1999:blog-34553711140394213352024-02-18T20:53:22.712-08:00Steph's Kitchen~All things food and wine sandwiched into a sassy blog~Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-3455371114039421335.post-73048793886149821532011-10-02T19:47:00.000-07:002011-10-02T20:03:36.495-07:00Light Coconut Cream CakeThis is relatively low in fat and calories considering it's a CAKE! But the flavor and texture does not taste or appear "low fat". Goes great with a cup of coffee!<br /><br /><br />1/4 cup light butter, softened<p>1/3 cup sugar</p><p> 1/3 cup Splenda*</p><p> 1/2 cup lowfat milk</p><p>3 tbsp. half and half cream<br /></p><p> 1 egg </p><p> 2 tsp. coconut extract<br /></p><p>1 tsp. vanilla extract<br /></p><p> 1-1/3 cups flour </p><p> 2 tsp. baking powder</p><p>1/4 tsp. salt<br /></p><p> 2 tbsp. light butter </p><p> 3 tbsp. packed brown sugar</p><p> 1 tbsp. water</p><p>2/3 cup shredded sweetened coconut, divided</p><p>1/2 carton fat free or light Cool Whip<br /></p><p><br /></p><p> 1. Preheat oven to 350º. Spread 1/3 cup coconut on a baking sheet and lightly toast in the preheated oven for a few minutes, until lightly browned.</p><p>2. In a mixing bowl, beat together 1/4 cup light butter, 1/3 cup sugar and Splenda until light and fluffy. Beat in milk, cream, egg, coconut extract and vanilla extract.</p><p>3. In another bowl sift together flour, baking powder and salt. Add to butter mixture and mix until well blended, about one minute. Stir in remaining coconut.<br /></p><p> 4. Melt butter in a nonstick 9-inch round cake pan. Stir in brown sugar and 1 tablespoon water. Sprinkle toasted coconut over top of sugar mixture. Pour cake batter into pan. </p><p> 5. Bake at 350º for 30 minutes or until cake tests done. Cool in pan for 5 minutes. Loosen sides; invert onto a plate. Let cool completely. Carefully slice cake in half horizontally to make two thin halves. Spread Cool Whip over bottom half; replace top half and lightly press onto whipped topping. Yield: 8 servings.</p><p> *Useful Tip: If you choose to not use the Splenda use sugar instead.</p>Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com2tag:blogger.com,1999:blog-3455371114039421335.post-2851976608913983522011-05-15T09:20:00.000-07:002011-05-15T09:35:51.530-07:00Baked Coconut Shrimp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyfT8Lm1JlCKMPifWro5X5ImnH_28xHtd7dEMPEw61oRefDOe9cSJ3KobVPNvQfS95PJFZQyuR3i5KEFG_TH0jQdrPpaJ5pogocmdt2Bal_rPydMXYAtHFpwWFdmasjCbKPrViu3geIE/s1600/coconutshrimp2.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRyfT8Lm1JlCKMPifWro5X5ImnH_28xHtd7dEMPEw61oRefDOe9cSJ3KobVPNvQfS95PJFZQyuR3i5KEFG_TH0jQdrPpaJ5pogocmdt2Bal_rPydMXYAtHFpwWFdmasjCbKPrViu3geIE/s200/coconutshrimp2.jpg" alt="" id="BLOGGER_PHOTO_ID_5606982500897149154" border="0" /></a><span style="font-size:100%;">Why fry when baking tastes this good? These succulent shrimp are golden brown and crispy, with just the right amount of coconut. The dipping sauce, similar to that from that famous steakhouse chain, is a must with the shrimp!</span><p align="left"><span style="font-size:100%;"><br /></span></p><p align="left"> <span style="font-size:100%;">1 pound large shrimp, peeled and deveined</span></p><p align="left"><span style="font-size:100%;">1 cup whole wheat or panko bread crumbs<br /></span></p><p align="left"> <span style="font-size:100%;">1/2 cup shredded sweetened coconut, coarsely chopped to break up strands</span></p><p align="left"> <span style="font-size:100%;">1/2 tsp. coconut extract</span></p><p align="left"> <span style="font-size:100%;">Pinch salt and pepper</span></p><p align="left"> <span style="font-size:100%;">3 egg whites, well beaten</span></p><p align="left"> <span style="font-size:100%;">2 tbsp. water</span></p><p align="left"> <span style="font-size:100%;">1/2 tsp. coconut extract</span></p><p align="left"> <span style="font-size:100%;">MARMALADE DIPPING SAUCE</span></p><p align="left"> <span style="font-size:100%;">1/4 cup low sugar orange marmalade <i>or</i> apricot preserves</span></p><p align="left"> <span style="font-size:100%;">1 tsp. Dijon mustard</span></p><p align="left"> <span style="font-size:100%;">1/2 tsp. creamy horseradish</span></p><p align="left"> <span style="font-size:100%;">Pinch salt and pepper</span></p><p align="left"><span style="font-size:100%;"><br /></span></p><p align="left"> <span style="font-size:100%;">1. Rinse shrimp and dry on paper towels. Prepare marmalade dipping sauce; set aside.</span></p><p align="left"> <span style="font-size:100%;">2. Combine bread crumbs, coconut, coconut extract and a pinch of salt and pepper in a shallow bowl. In another shallow bowl beat together egg whites, water and coconut extract.</span></p><p align="left"> <span style="font-size:100%;">3. Heat oven to high broil. Dip dry shrimp in egg white mixture; roll in coconut mixture to cover all sides. Place shrimp on a baking stone; spray with nonstick cooking spray.</span></p><p align="left"> <span style="font-size:100%;">4. Place shrimp on middle rack in oven. Broil for 3-4 minutes, until tops begin to brown. Switch oven to 450º and continue baking shrimp for 10-11 minutes or until golden brown and cooked through. Yield: 4 servings.</span></p>Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com2tag:blogger.com,1999:blog-3455371114039421335.post-47479100278749879802010-12-01T20:10:00.000-08:002010-12-01T20:20:05.982-08:00Oatmeal Cranberry White Chocolate Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKXOWu7WoVwwbUYaQNOUr6bIuHRSq0y5bEr0GSWPn2-9QFFlu9M0wj5OoXi4QfYHQKdrQTEvg_Mj6WipmFPfOd41Y8g5tGJeUpsvxPWJMkbalxMi7QDXL1TYZfXiPlXlbn_1rtpMq-lTg/s1600/cranoatmealcookies.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 132px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKXOWu7WoVwwbUYaQNOUr6bIuHRSq0y5bEr0GSWPn2-9QFFlu9M0wj5OoXi4QfYHQKdrQTEvg_Mj6WipmFPfOd41Y8g5tGJeUpsvxPWJMkbalxMi7QDXL1TYZfXiPlXlbn_1rtpMq-lTg/s200/cranoatmealcookies.jpg" alt="" id="BLOGGER_PHOTO_ID_5545934720373992450" border="0" /></a>This spin off from Quaker is absolutely delicious! For an equally delicious and special treat, use dried cherries instead of cranberries. <p><br /></p><p> 1 cup butter, softened </p><p> 1 cup packed brown sugar </p><p> 1/2 cup sugar </p><p> 2 eggs </p><p> 1 1/2 tsp. vanilla </p><p> 1-1/2 cups flour </p><p> 1 tsp. baking soda </p><p> 1/2 tsp. ground cinnamon</p><p>1/4 tsp. ground nutmeg<br /></p><p> 1/2 tsp. salt </p><p> 3 cups oats </p><p> 1 cup white chocolate chips </p><p> 1 cup sweetened dried cranberries </p><p><br /></p><p> 1. Heat oven to 350º. </p><p> 2. In a large bowl, beat butter and sugars until creamy. Add eggs and vanilla; beat well. Stir in flour, baking soda, cinnamon, nutmeg and salt. Add oats, chocolate and cranberries; stir well. </p><p> 3. Drop dough by rounded tablespoonfuls onto ungreased baking sheet. Bake 10 to 12 minutes or until light brown. Cool 1 minute on cookie sheet; remove to counter top to cool completely. Store tightly covered. Yield: about 4 dozen. </p>Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com0tag:blogger.com,1999:blog-3455371114039421335.post-31034932377256455122010-12-01T20:03:00.000-08:002010-12-01T20:07:18.950-08:00Frozen Lime Mint Dessert<p> This recipe brings back wonderful memories of my childhood. My Grandma made these every Christmas, and though the ingredients list doesn't do the recipe the justice it truly deserves, they really are fabulous. I'm going to make them this Christmas, will post a picture after I make them. </p><p><br /></p><p> 1 can (8-1/4 ounces) crushed pineapple </p><p> 1 can (20 ounces) crushed pineapple </p><p> 1 box (3 ounces) lime jello </p><p> 3-1/2 cups miniature marshmallows </p><p> 1 cup butter mints, crushed </p><p> 1 carton (8ounces) whipped topping</p><p><br /></p><p> 1. In large bowl, combine both cans of pineapple, undrained, dry lime jello, marshmallows and mints. Cover and refrigerate several hours or until marshmallows begin to dissolve. Fold in whipped topping. </p><p> 2. Spoon into paper-lined muffin cups. Cover and freeze 6 hours. Yield: about 2 dozen. </p>Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com0tag:blogger.com,1999:blog-3455371114039421335.post-32120236707219948822010-11-28T21:09:00.000-08:002010-11-28T21:14:28.237-08:00Lazy Blogger!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RQ7-XbrrLuhlv9UZ7JU-Vy_wjyE4AFL09lAWenWUD09Gupl8pQLugERvIZN3vDzz9R3vQcijQD9804RTor_2XQZ2AdsgkEVCL9Hrdl_F1Dm3k0OrG-1MZokPlWBtL6pVz8EgNYiVT-o/s1600/grngbman.gif"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 105px; height: 131px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4RQ7-XbrrLuhlv9UZ7JU-Vy_wjyE4AFL09lAWenWUD09Gupl8pQLugERvIZN3vDzz9R3vQcijQD9804RTor_2XQZ2AdsgkEVCL9Hrdl_F1Dm3k0OrG-1MZokPlWBtL6pVz8EgNYiVT-o/s200/grngbman.gif" alt="" id="BLOGGER_PHOTO_ID_5544835666288890130" border="0" /></a>Well, I wouldn't say lazy, but definitely not attentive to my blog the past several weeks. Life runs away with me sometimes, and I don't devote the time I want to to my blog. But, with Christmas coming and so many wonderful recipes to share, I really do hope to get back to posting very soon! Promise! =)Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com0tag:blogger.com,1999:blog-3455371114039421335.post-52830892825619295132010-11-28T13:49:00.000-08:002010-12-01T20:00:28.204-08:00Browned Butter Smashed Potatoes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPsj5xqn5QvmtxWrpdR35EEXLjQvDS1eTMm3q2FpPX2ZXHM0lNTvxsZtzsYUaXKJdO6okuQaebMglxo80VunalVrsbTUo8qYvUWIpIRfFQPthb6vfcA6M7tTA-nEdXWe_fUnCo8NN0dI/s1600/mashed_potatoes.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPsj5xqn5QvmtxWrpdR35EEXLjQvDS1eTMm3q2FpPX2ZXHM0lNTvxsZtzsYUaXKJdO6okuQaebMglxo80VunalVrsbTUo8qYvUWIpIRfFQPthb6vfcA6M7tTA-nEdXWe_fUnCo8NN0dI/s200/mashed_potatoes.jpg" alt="" id="BLOGGER_PHOTO_ID_5545929830681832114" border="0" /></a>These are heavenly! And such a pretty color. =)<br /><br />1 pound Yukon Gold potatoes, peeled and cut into 1 inch chunks<br />1 small butternut squash (about 1 pound), peeled, seeded and cut into 1 inch chunks<br />4 tbsp. butter, divided<br />1 tbsp. dried rosemary, slightly crushed<br />2 large garlic cloves, minced<br />1/2 cup warm milk<br />Salt and pepper to taste<br /><br />1. In a 3-quart saucepan, cover potatoes and squash with cold water. Bring to a boil over high heat; reduce heat, cover and cook until tender, about 20 minutes. Meanwhile, put 2 tbsp. of butter, rosemary and garlic in a small skillet over medium heat. Tilting pan and watching closely, cook about 3 minutes, until butter foams and begins to brown; remove from heat and keep warm.<br /><br />2. Thoroughly drain potatoes and squash, return to pan and shake about a minute over low heat. Mash with a hand masher leaving mixture slightly chunky. Over low heat, gently mix in browned butter, remaining 2 tbsp. of butter, milk and salt and pepper to taste. Serve immediately. Yield: 4 servings.Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com1tag:blogger.com,1999:blog-3455371114039421335.post-33131748796874831792010-09-13T16:17:00.000-07:002010-09-13T22:50:42.257-07:00Apple Crisp Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qFqG-3zo3sFae5tmz-Oc76zUtCyqof3MWyeizSgfgAuIyyjeZogANxpmA3-Rg4tgaUXj2KAK1fjTngveA63urBNZuVOmOmJwOgdknBzVs56b1J_mFURk9AJSg0vqzut8w3ouGbUQTDI/s1600/applepizza.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 122px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_qFqG-3zo3sFae5tmz-Oc76zUtCyqof3MWyeizSgfgAuIyyjeZogANxpmA3-Rg4tgaUXj2KAK1fjTngveA63urBNZuVOmOmJwOgdknBzVs56b1J_mFURk9AJSg0vqzut8w3ouGbUQTDI/s200/applepizza.jpg" alt="" id="BLOGGER_PHOTO_ID_5516642502542222242" border="0" /></a>This Taste of Home recipe reminds me of the perfect fall dessert with its bounty of apples and beautiful fall-brown color. This is a terrific hand-held crisp, or good warmed with vanilla bean ice cream. <p><br /></p><p> PASTRY </p><p> 2 cups flour </p><p> 3/4 tsp. salt </p><p> 1/2 cup (1 stick) unsalted butter, cut into pieces and chilled </p><p> 1/4 cup shortening, cut into pieces and chilled </p><p> 4 to 5 tbsp. cold water </p><p> FILLING </p><p> 2/3 cup sugar </p><p> 3 tbsp. flour </p><p> 1 tbsp. ground cinnamon </p><p> 4 medium baking apples, peeled and cut into 1/2-inch slices </p><p> TOPPING </p><p> 1/2 cup flour </p><p> 1/3 cup packed brown sugar </p><p> 1/3 cup rolled oats </p><p> 1 tsp. ground cinnamon </p><p> 1/4 cup butter, softened </p><p> 1/2 cup caramel ice cream topping </p><p><br /></p><p> 1. For pastry, mix flour and salt in bowl. With pastry blender or fingertips, combine butter and shortening into flour mixture until texture of coarse meal. Gradually add water, tossing with fork, until mixture begins to mass together. Shape dough into a ball, then flatten slightly to a disk. Wrap in plastic wrap and refrigerate until well chilled, about 45 minutes. </p><p> 2. Roll pastry to fit a 12-inch pizza pan, between 1/8 and 1/2-inch thick; trim and flute edges. </p><p> 3. Combine sugar, 3 tbsp. flour and 1 tsp. cinnamon in a bowl. Add apples and toss. Arrange apples in a single layer in a circular pattern to completely cover pastry. </p><p> 4. Combine the first 5 topping ingredients with the leftover cinnamon-sugar mixture from the apples. Sprinkle over apples. </p><p> 5. Bake at 350º for 40 minutes or until apples are tender. Remove from the oven and immediately drizzle with caramel topping. Yield: 12 servings. </p>Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com2tag:blogger.com,1999:blog-3455371114039421335.post-89536907144274849752010-09-13T16:05:00.000-07:002010-09-13T22:49:11.808-07:00Crockpot Pot Roast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPbZB9sMf2cDZb-0EwlUUCWqjl-tKXmw6mOwpk5NVO1A-tPViBUrr-pTaQxJ6VTNVB3zVoZQ0icwcBlmDINJYQOPj9VB2oWpx31jZL6qObGn2o7VzqP2qREqwIczy5IPDfFxsp0Cgt4Gk/s1600/potroast.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPbZB9sMf2cDZb-0EwlUUCWqjl-tKXmw6mOwpk5NVO1A-tPViBUrr-pTaQxJ6VTNVB3zVoZQ0icwcBlmDINJYQOPj9VB2oWpx31jZL6qObGn2o7VzqP2qREqwIczy5IPDfFxsp0Cgt4Gk/s200/potroast.jpg" alt="" id="BLOGGER_PHOTO_ID_5516641831265791154" border="0" /></a>Good old fashioned pot roast with all of the trimmings really signifies down home cooking. Because this has meat and vegetables all in one, I usually serve this with a hearty salad and some warm crusty bread with butter. Perfect with a glass of red wine or apple cider. <p align="Left"><br /></p><p align="Left"> 1 3 to 4 pound beef roast </p><p align="Left"> 4 large potatoes, peeled and quartered </p><p align="Left"> 6 large carrots, peeled and cut into chunks </p><p align="Left"> 1 small onion, sliced </p><p align="Left"> 5 cloves of garlic, minced </p><p align="Left"> 1/2 cup beef broth</p><p align="Left">1/4 cup red wine (stout like Merlot)<br /></p><p align="Left"> 1 tbsp. dried parsley </p><p align="Left"> 1/2 tsp. dried thyme</p><p align="Left">1/8 tsp. paprika<br /></p><p align="Left"> Salt and pepper to taste </p><p align="Left"><br /></p><p align="Left"> 1. Trim most of fat off roast. Season lightly with salt and pepper. </p><p align="Left"> 2. Place potatoes, carrots and onion in crockpot. Stir in garlic. Place roast on top. </p><p align="Left"> 3. Stir together broth, wine, parsley, thyme, paprika and salt and pepper. Pour over and around roast. Cover and cook on low heat for 8 hours until roast and veggies are tender. Remove meat and vegetables and thicken liquid with cornstarch if desired. Yield: 6 servings. </p>Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com0tag:blogger.com,1999:blog-3455371114039421335.post-30628707092796746182010-09-08T23:37:00.000-07:002010-09-08T23:49:05.797-07:00Pumpkin Maple Swirl Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVwfCMXIpODzhzSKf62LRdlT-WlljSCs638LNUjsEYXY_jnQ8f2NN5h5shien1UsLB57Fpx59pB3FzfVEYn3yfh8blIdNVtEHDTi2n_lYvtZ1Tm6dipfUPpifHwfePRG768ODZ8NB61w/s1600/pumpknmuffins.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpVwfCMXIpODzhzSKf62LRdlT-WlljSCs638LNUjsEYXY_jnQ8f2NN5h5shien1UsLB57Fpx59pB3FzfVEYn3yfh8blIdNVtEHDTi2n_lYvtZ1Tm6dipfUPpifHwfePRG768ODZ8NB61w/s200/pumpknmuffins.JPG" alt="" id="BLOGGER_PHOTO_ID_5514801548626104818" border="0" /></a>I start dreaming of pumpkin this and pumpkin that come September when fall is just around the corner. These muffins are definitely a delicious fall treat.<br /><p align="Left"><br /></p><p align="Left">FILLING </p><p align="Left"> 1 package (3 ounces) cream cheese, softened </p><p align="Left"> 2 tbsp. packed brown sugar </p><p align="Left"> 2 tbsp. maple syrup </p><p align="Left"> MUFFINS </p><p align="Left"> 2 cups flour </p><p align="Left"> 3/4 cup packed brown sugar </p><p align="Left"> 1/2 cup chopped walnuts </p><p align="Left"> 2 tsp. baking powder </p><p align="Left"> 1 tsp. ground cinnamon </p><p align="Left"> 1/2 tsp. baking soda </p><p align="Left"> 1/4 tsp. salt </p><p align="Left"> 2 eggs </p><p align="Left"> 1 cup canned pumpkin </p><p align="Left"> 3/4 cup evaporated milk </p><p align="Left"> 1/4 cup vegetable oil </p><p align="Left"> 1 tbsp. maple syrup </p><p align="Left"> TOPPING </p><p align="Left"> 1 tbsp. packed brown sugar </p><p align="Left"> 1/4 cup chopped walnuts </p><p align="Left"><br /></p><p align="Left"> 1. For filling: combine cream cheese, sugar and maple syrup in small bowl until blended. </p><p align="Left"> 2. For muffins: combine flour, sugar, nuts, baking powder, cinnamon, baking soda and salt in large bowl. Mix eggs, pumpkin, evaporated milk, oil and maple syrup in medium bowl; add to flour mixture, mixing until just blended. Fold filling in just until batter is swirled. </p><p align="Left"> 3. For topping: mix together sugar and nuts in small bowl. </p><p align="Left"> 4. Spoon batter into 12 greased or paper-lined muffin cups. Sprinkle nut topping over muffins. </p><p align="Left"> 5. Bake in preheated 400º oven for 20 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 5 minutes; serve warm. Yield: 1 dozen. </p>Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com0tag:blogger.com,1999:blog-3455371114039421335.post-396270986519389812010-09-08T23:17:00.000-07:002010-09-08T23:31:25.305-07:00Apple Stuffed Pork Chops<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilekVlTY1K1lLHM7s6d6b-4luQOfF0bvHIJa4v5PrKhVPvh4GNPIZFG_cURv3gvMJUv6MvBnOl2avhDX3XUgP-EPmZXLOOEJ0VaqHOLrrTOD9muGoENuE_TQ6mxrpPoftknHaQDezKJqc/s1600/applepork.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 104px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilekVlTY1K1lLHM7s6d6b-4luQOfF0bvHIJa4v5PrKhVPvh4GNPIZFG_cURv3gvMJUv6MvBnOl2avhDX3XUgP-EPmZXLOOEJ0VaqHOLrrTOD9muGoENuE_TQ6mxrpPoftknHaQDezKJqc/s200/applepork.jpg" alt="" id="BLOGGER_PHOTO_ID_5514796625248452754" border="0" /></a>Apple stuffed pork chops scream fall to me. This savory pork 'n stuffing main dish is perfect on a crisp fall evening with a side salad and mug of warm apple cider.<br /><br /><p> 4 pork chops, 1 to 1-1/2-inches thick</p><p>1 box (6 ounces) cornbread stuffing mix </p><p> 1-1/2 cups hot chicken broth </p><p> 1 cup chopped apple </p><p> 1/4 cup chopped onion </p><p> 2 tbsp. chopped parsley</p><p><br /></p><p>1. Heat oven to 350º. Season each pork chop with salt and pepper to taste. Make a pocket in each chop by cutting between rib bones. </p><p> 2. Combine stuffing mix, chicken broth, apple, onion and parsley; mix well. </p><p> 3. Stuff each chop with 1/2 cup stuffing. Place in 11x7-inch baking dish. Spoon remaining stuffing around chops. </p><p> 4. Bake, uncovered, for 1 hour and 15 minutes, turning once halfway through baking. Yield: 4 servings.</p>Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com0tag:blogger.com,1999:blog-3455371114039421335.post-65207551827639953152010-09-08T23:04:00.001-07:002010-09-08T23:11:00.282-07:00Hazelnut Mushroom Pilaf<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUqgtfLhh5bS_KOprPozh2D-4wM8-_PFSvc7OlVxHVYIXWnKw4kwLw08FCQb0J24bA1PSfo6RzIJvi3vxRCrpLZemCouase9duE5bzrBfo51S5l_7FfoNqnqfslUdR2oJmizrJCSraVs/s1600/pilaf.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 140px; height: 140px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmUqgtfLhh5bS_KOprPozh2D-4wM8-_PFSvc7OlVxHVYIXWnKw4kwLw08FCQb0J24bA1PSfo6RzIJvi3vxRCrpLZemCouase9duE5bzrBfo51S5l_7FfoNqnqfslUdR2oJmizrJCSraVs/s200/pilaf.jpg" alt="" id="BLOGGER_PHOTO_ID_5514792097679528498" border="0" /></a>I personally don't like mushrooms, but most people do so I pick 'em out. Sometimes I just leave 'em out all together. This is good either way. (This recipe is posted on one of my favorite websites allrecipes as well).<br /><p><br /></p><p>1/2 cup uncooked long grain rice </p><p> 1/4 cup uncooked orzo </p><p> 1/2 cup sliced mushrooms </p><p> 1/2 cup diced onion </p><p> 1/4 cup finely chopped celery</p><p> 2 tbsp. butter </p><p> 2 cups fat free chicken broth </p><p> 2 tbsp. chopped fresh parsley </p><p> 1/4 tsp. dried marjoram </p><p> 1/4 tsp. pepper </p><p> 3 tbsp. coarsely chopped hazelnuts, toasted</p><p><br /></p><p> 1. In a large skillet, over medium-low heat, saute the rice, orzo, mushrooms, onion and celery in butter, stirring constantly, until rice is lightly browned. Stir in the remaining ingredients; bring to a boil. Reduce heat and cover; simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Yield: 4 servings. </p>Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com2tag:blogger.com,1999:blog-3455371114039421335.post-26558993910190795332010-09-08T13:45:00.000-07:002010-09-08T14:26:51.271-07:00Cooking Conflict!Work is seriously interfering with my cooking these days! I enjoy my job with the coffee giant, but I am not fond of the shift style work that has me working until 8:30 pm. I haven't been cooking a lot because I am working the later shift a few times a week. Gotta remedy this! So, I'm going to drag out the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">crockpot</span> and start utilizing its convenience and ease. I really don't have many <span class="blsp-spelling-error" id="SPELLING_ERROR_1">crockpot</span> staple recipes, though, so if you have any you just love please send them my way!Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com1tag:blogger.com,1999:blog-3455371114039421335.post-43236755733226079012010-09-05T11:47:00.000-07:002010-09-05T11:59:57.315-07:00Dreaming of BBQ SauceIt's been a quiet weekend in the cooking world around here as I have been working long hours and had a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">bbq</span> to attend last night. Sadly, I didn't even cook for the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">bbq</span>. I totally cheated and jazzed up Suddenly Salad's <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Chipotle</span> Ranch pasta salad (but it was quite delicious). I used half sour cream and half mayonnaise for the dressing, and added some corn and cubed <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">avocado</span>. It was a big hit, so the easy route was a success this time. =) We're going to another bbq this afternoon, and we don't need to supply anything which means no cooking again today.<br /><br />Tomorrow, however I am going to cook! Yay! My brother made an AMAZING bbq sauce yesterday, and my goal is to recreate it for tomorrow's chicken on the grill. I asked him for the recipe, and of course I got the "Oh, a bottle of ketchup, a bottle of barbecue sauce, a small jar of strawberry jelly, some sweet and sour, maple syrup, spices..." yada yada yada. Ok first, the jelly threw me off, wasn't expecting that. And I wouldn't have expected there to be jelly and maple syrup. But, in his words, "You need the syrup for its gooey sticking ability". Makes sense. And whatever he did it was honestly one of the best bbq sauces I've ever had. So, I will call him today and ask him to be a tad more specific with me then I'll go from there. Will definitely post the recipe once I nail it.Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com0tag:blogger.com,1999:blog-3455371114039421335.post-13200064678304487632010-09-02T22:35:00.000-07:002010-09-03T10:36:00.989-07:00Hazelnut Espresso Shortbread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9oRx6G3mMCAQxW8Ahoqga0wAsf6mdJU5j2-d5FucAodyGtV3Y5weNsX5VMj266WnUDt2FA0CycbAs5IC85xvMamYu9SZfY_UIas-T-3VhxEwijwQVWzFIIQoO-Mtg7XfMk6fkXXjbJ1w/s1600/shortbread.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 114px; height: 129px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9oRx6G3mMCAQxW8Ahoqga0wAsf6mdJU5j2-d5FucAodyGtV3Y5weNsX5VMj266WnUDt2FA0CycbAs5IC85xvMamYu9SZfY_UIas-T-3VhxEwijwQVWzFIIQoO-Mtg7XfMk6fkXXjbJ1w/s200/shortbread.jpg" alt="" id="BLOGGER_PHOTO_ID_5512741589096978546" border="0" /></a>Also delicious without the espresso, and/or with mini chocolate chips added to the dough. Think of these in a pretty box or neatly wrapped in decorative cellophane for a delightful food gift, and not just for Christmas. =)<br /><br /><br />2 cups flour<p align="Left"> </p><p align="Left"> 1/3 cup packed light brown sugar</p><p align="Left">1/3 cup powdered sugar<br /></p><p align="Left">1 tbsp. plus 1 tsp. instant coffee or espresso powder </p><p align="Left"> 1/2 tsp. salt </p><p align="Left">1 cup (2 sticks) chilled salted butter, cut into 1/2-inch pieces (allow to sit at room temperature for 15 minutes) </p><p align="Left">1 tsp. vanilla extract </p><p align="Left"> 1 cup hazelnuts, toasted and coarsely chopped </p><p align="Left"> 2 ounces semisweet chocolate, chopped</p><p align="Left"><br /></p><p align="Left"> 1. Preheat oven to 350º. </p><p align="Left"> 2. Blend flour, sugars, 1 tbsp. espresso powder and salt in food processor. Add butter, vanilla and 2/3 cup hazelnuts. Using pulse button, process until mixture resembles coarse meal. Transfer dough to lightly floured work surface. Knead just until dough comes together. Divide dough in half. </p><p align="Left"> 3. Press each half into 9-inch tart (or cake) pans that have been coated with nonstick cooking spray. Prick dough with fork several times. Bake until deep golden brown, 25 to 30 minutes. Transfer shortbread to rack; cool 5 minutes. Remove shortbread from pan by inverting shortbread onto plates slightly smaller than pan and re-inverting onto cutting board. Cut into 24 wedges; cool completely. </p><p align="Left"> 4. Mix 2 tbsp. hot water and remaining 1 tsp. espresso powder in small saucepan. Add chocolate. Stir over low heat until chocolate is smooth. Remove from heat. Drizzle melted chocolate over shortbread wedges; sprinkle with remaining hazelnuts. Let stand until chocolate sets. Store in airtight container. Freezes well. Yield: 2 dozen. </p>Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com0tag:blogger.com,1999:blog-3455371114039421335.post-68705710489493706492010-09-01T19:01:00.000-07:002010-09-01T19:38:28.415-07:00Grocery Outlet Wine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXrF1dIv9z8HRKok2LguJTyc1DokqUX3VRhVEDWvDmayfXGKsgM7yvztZkunZ78uFO0-9QWIFWvjBeEtReZyq93ssfJIAlI46BXut5LMyAZyktckbov2GzniX73ylzg1mBY6Giky0mF3U/s1600/chardonnay.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXrF1dIv9z8HRKok2LguJTyc1DokqUX3VRhVEDWvDmayfXGKsgM7yvztZkunZ78uFO0-9QWIFWvjBeEtReZyq93ssfJIAlI46BXut5LMyAZyktckbov2GzniX73ylzg1mBY6Giky0mF3U/s200/chardonnay.JPG" alt="" id="BLOGGER_PHOTO_ID_5512084246641630482" border="0" /></a>So guess what? I have what may sound like an odd suggestion to my fellow wine lovers. But I'm totally serious. If you have a Grocery Outlet store in your area, check it out for your next bottle of wine. Grocery Outlet is a discounted grocery and merchandise store, and the selection they carry is wide and unpredictable. But, they have an "upscale" wine and micro brew section with discount price tags attached. The bottle I'm currently drinking is a Washington Hills (hadn't heard of it before) 2007 Chardonnay and it's pretty good. It's a drier Chardonnay, yet ripe and mellow. Very well rounded. And it cost a whopping $3.99. Better than two buck chuck at Trader Joes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8yvONUIq1zFcmEK0x-kKujwegs8QYBy3YNWl5SOutEFcsc2RuSilfa3B0nV9GYdBsJwXUtF_FCVbk9iH2gKFUI_mg02YRw9laoJQquSsQPxQeQug7h97WWSNgyPid4H3bs9ecEgDcUw/s1600/winebottles.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8yvONUIq1zFcmEK0x-kKujwegs8QYBy3YNWl5SOutEFcsc2RuSilfa3B0nV9GYdBsJwXUtF_FCVbk9iH2gKFUI_mg02YRw9laoJQquSsQPxQeQug7h97WWSNgyPid4H3bs9ecEgDcUw/s200/winebottles.jpg" alt="" id="BLOGGER_PHOTO_ID_5512101969268465762" border="0" /></a><br />At Grocery Outlet in Boise I ran across this line of wines (Marlargo). I admit I initially bought them because I fell in love with the bottles. But the wine was actually good! And if I remember right each bottle only cost $3.99 as well. The wine is long gone, but I saved the bottles and they are now displayed as decor on top of my kitchen cabinets.<br /><br />Grocery Outlet gets my thumbs up for wine (and inexpensive grocery items as well)!Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com1tag:blogger.com,1999:blog-3455371114039421335.post-63918080855693536822010-09-01T16:35:00.000-07:002010-09-01T18:01:54.607-07:00Hearty Split Pea Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz68-JUaKusL1gzKmG3lAbKKo-iZySCssMy_oR7Nf97olNe3V0Fx59feU69HVZViMght-OVT3HHtI5bilsLz-ViRDQrnzYRD4WXIXxYyLwBD_YWcGB5LUA5Ka9l122OxnlWsvfPB4kzbo/s1600/soup.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz68-JUaKusL1gzKmG3lAbKKo-iZySCssMy_oR7Nf97olNe3V0Fx59feU69HVZViMght-OVT3HHtI5bilsLz-ViRDQrnzYRD4WXIXxYyLwBD_YWcGB5LUA5Ka9l122OxnlWsvfPB4kzbo/s200/soup.JPG" alt="" id="BLOGGER_PHOTO_ID_5512114799338521490" border="0" /></a>In my quest for a hearty homemade split pea soup, I came up with this delicious recipe. This has excellent flavor and consistency, and is easily adaptable to personal tastes. When I have leftover ham or Canadian bacon I throw some of that in the pot, too. (Tonight I used chopped Canadian bacon and bacon bits).<br /><p><br /></p><p> 1 package (16 ounces) dry, green split peas </p><p> 4 cups water </p><p> 2 cups chicken broth</p><p> 1/4 cup real smoked bacon bits</p><p> 1 large potato, peeled and diced </p><p> 2 medium carrots, peeled and sliced </p><p> 1 large celery stalk, sliced (leafy top included) </p><p> 1 small onion, chopped</p><p> 2 tsp. chicken bouillon</p><p> 1 tsp. salt </p><p> 1/2 tsp. pepper </p><p> 1/2 tsp. onion powder</p><p>1/2 tsp. garlic powder<br /></p><p> 1/4 tsp. dry thyme leaves</p><p> 1/4 tsp. dry marjoram</p><p><br /></p> 1. Rinse split peas in cold water. Combine all ingredients in a Dutch oven or large sauce pan; bring to a boil. Reduce heat and cover. Simmer, stirring occasionally, 1-1/2 hours. Reseason to taste if necessary. Yield: 6 servings.Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com2tag:blogger.com,1999:blog-3455371114039421335.post-1320343096688215002010-08-30T23:01:00.000-07:002010-09-01T16:57:35.832-07:00Creamy Three Cheese Macaroni<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZYThpfbuwJqX_556OAjvt1YkWaXFOw06ujN1PAyqI2VX4B9TMCjd4h4VeJTFW_yGc-hvNfm82jKWWve41kJ866odpxZsOYVZRYtm4pIOZZlf6W0oOpyP6pn-3zy-KNvXcyuwvdRRDyQ/s1600/mac+n+cheese+005.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 144px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZZYThpfbuwJqX_556OAjvt1YkWaXFOw06ujN1PAyqI2VX4B9TMCjd4h4VeJTFW_yGc-hvNfm82jKWWve41kJ866odpxZsOYVZRYtm4pIOZZlf6W0oOpyP6pn-3zy-KNvXcyuwvdRRDyQ/s200/mac+n+cheese+005.jpg" alt="" id="BLOGGER_PHOTO_ID_5511803848315502546" border="0" /></a>I never thought I would find a better Macaroni and Cheese than my original favorite, but this healthier version compares in taste and texture but not in calories and fat! It's simply fabulous!!<p><br /></p><p> 3 cups uncooked elbow macaroni </p><p> 1/3 cup flour </p><p> 2-2/3 cups lowfat 1% milk </p><p> 1-1/2 cups (6 ounces) shredded reduced fat Sharp Cheddar cheese </p><p> 3 ounces process light American cheese (Velveeta) </p><p> 2 tbsp. grated reduced fat Parmesan cheese </p><p> 1/4 tsp. salt </p><p> 1/4 tsp. dry mustard </p><p> 1/8 tsp. pepper</p><p><br /></p><p> 1. Heat oven to 375º. Spray a 2-quart casserole dish with cooking spray. Cook macaroni according to package directions for 6 minutes. </p><p> 2. Sprinkle flour into a large saucepan. Gradually whisk in milk; cook and stir over medium heat until thick and bubbly. Reduce heat to medium-low; stir in cheeses and cook and stir for 2 more minutes, until cheeses are melted and sauce is creamy. Remove from heat and stir in salt, mustard and pepper. Stir in macaroni. </p><p> 3. Pour into prepared casserole dish. Bake for 30 minutes, until hot and bubbly. Yield: 8 servings. </p>Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com0tag:blogger.com,1999:blog-3455371114039421335.post-33095119779690387022010-08-30T22:54:00.000-07:002010-08-31T21:55:17.289-07:00Macaroni and Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg730tX6NX401hUDr3hCGIkADzc7JeWUnw9eTqEWZtb1GzvtNg6bEIJKCSIIPgXobrbqhliXzJYwq19D_AjGe_uYd7dfxSDjnZ9NSRloy6Eqg0lqFxBotetn3uOr9UusM78n3WMj5qqGZM/s1600/macncheese.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg730tX6NX401hUDr3hCGIkADzc7JeWUnw9eTqEWZtb1GzvtNg6bEIJKCSIIPgXobrbqhliXzJYwq19D_AjGe_uYd7dfxSDjnZ9NSRloy6Eqg0lqFxBotetn3uOr9UusM78n3WMj5qqGZM/s200/macncheese.jpg" alt="" id="BLOGGER_PHOTO_ID_5511802628948438850" border="0" /></a>I have two homemade macaroni and cheese recipes I use, this one and a healthier version (which is also phenomenal). This is my old faithful, though, and for good reason. One rich and creamy bite and you'll see why.<br /><p><br /></p><p>2 cups uncooked elbow macaroni </p><p> 1/2 cup butter </p><p> 1/2 cup flour </p><p> 1-3/4 cups milk </p><p> 1 cup sour cream </p><p> 1/4 cup grated Parmesan cheese </p><p> 1/2 tsp. salt </p><p> 1/2 tsp. pepper </p><p> 1/2 tsp. dry mustard </p><p> 3 cups (12 ounces) grated Sharp Cheddar cheese, divided </p><p><br /></p><p> 1. Preheat oven to 350º. </p><p> 2. Cook macaroni in salted boiling water according to package directions. Drain and rinse with cold water. Pour into a 2-quart baking dish. </p><p> 3. In a saucepan, melt butter and stir in flour. Cook and stir for one minute. Gradually stir in milk. Add sour cream, Parmesan cheese, salt, pepper and mustard. Cook over medium-low heat, stirring constantly, until sauce bubbles and thickens. Stir in half of the Cheddar cheese until melted. </p><p> 4. Toss macaroni with remaining Cheddar cheese. Pour sauce over macaroni and mix thoroughly. </p><p> 5. Bake, uncovered, for 1 hour, or until bubbly and browning. Yield: 6 servings. </p>Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com1tag:blogger.com,1999:blog-3455371114039421335.post-27985856324899914092010-08-30T22:38:00.000-07:002010-08-31T18:17:29.214-07:00Bow Tie Pasta Puttanesca<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85cjchnGtN37YsREcmHUbGEfNqqPFD2pA-DZT8aYXQUAGo5S764pTrKXbXE_dB58NONiFF8sNW0yvmm_SJgmzpeTShxaA1UePOZLWQNrwr95YibVHHgJP73HEHUvLNYO235SPOI3H0Mg/s1600/pastaputanesca.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 189px; height: 189px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85cjchnGtN37YsREcmHUbGEfNqqPFD2pA-DZT8aYXQUAGo5S764pTrKXbXE_dB58NONiFF8sNW0yvmm_SJgmzpeTShxaA1UePOZLWQNrwr95YibVHHgJP73HEHUvLNYO235SPOI3H0Mg/s200/pastaputanesca.jpg" alt="" id="BLOGGER_PHOTO_ID_5511747930494971298" border="0" /></a>This is one of my personal favorite dishes. The hot Italian turkey sausage makes this dish! A hearty salad and glass of red wine compliment this filling pasta entree nicely.<br /><p style="color: rgb(51, 51, 51);" align="left"><br /></p><p style="color: rgb(51, 51, 51);" align="left"> 8 oz. hot Italian turkey sausage, casings removed</p><p style="color: rgb(51, 51, 51);" align="left">1/2 cup onion, chopped</p><p style="color: rgb(51, 51, 51);" align="left"> 2 cloves garlic, minced</p><p style="color: rgb(51, 51, 51);" align="left"> 1 can (14 oz.) tomato puree</p><p style="color: rgb(51, 51, 51);" align="left"> 1 can (14 oz.) petite diced tomatoes</p><p style="color: rgb(51, 51, 51);" align="left"> 1 tsp. Italian seasoning</p><p style="color: rgb(51, 51, 51);" align="left"> Pinch each sugar, salt and pepper</p><p style="color: rgb(51, 51, 51);" align="left"> 1/2 cup sliced black olives</p><p style="color: rgb(51, 51, 51);" align="left"> 1/4 cup reduced fat Parmesan cheese</p><p style="color: rgb(51, 51, 51);" align="left"> 12 oz. farfalle (bow tie pasta)</p><p style="color: rgb(51, 51, 51);" align="left"><br /></p><p style="color: rgb(51, 51, 51);" align="left"> 1. In a medium skillet, crumble and cook sausage with onion and garlic over medium-high heat until turkey is browned. Stir in tomato puree, tomatoes, seasonings and olives. Cook, covered, over medium-low heat for 40 minutes.</p><p style="color: rgb(51, 51, 51);" align="left"> 2. Cook pasta according to package directions. Drain. Serve sauce over pasta; sprinkle with Parmesan cheese. Yield: 6 servings.</p>Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com0tag:blogger.com,1999:blog-3455371114039421335.post-62334898968602868972010-08-30T22:09:00.000-07:002010-08-31T18:10:25.995-07:00Grilled Italian Sandwich<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXiR1y05M6Pgt3BxWmZXXz7KVHdUMHe0tAy544-ejJCJ6RcUzbuaRZIlRb9Z_C3z6esRgGItVioqyRRSya5jNwgCR-27S6jiRsNOddiqLYUayGf51rRdvNWWHnpvv9Vz9jsPF5qN_Gf54/s1600/grilledsandwich.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 165px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXiR1y05M6Pgt3BxWmZXXz7KVHdUMHe0tAy544-ejJCJ6RcUzbuaRZIlRb9Z_C3z6esRgGItVioqyRRSya5jNwgCR-27S6jiRsNOddiqLYUayGf51rRdvNWWHnpvv9Vz9jsPF5qN_Gf54/s200/grilledsandwich.jpg" alt="" id="BLOGGER_PHOTO_ID_5511745461735337010" border="0" /></a>This really is so simple and casual, but oh so tasty and filling. Pairs nicely with a light pasta salad and fresh fruit. (Often I use all turkey as it's my favorite).<br /><p align="Left"><br /></p>2 loaves (8 ounces each) French <i>or</i> sourdough bread<br />4 tbsp. mustard<br />4 tbsp. mayonnaise<br />8 ounces pastrami, thinly sliced<br />8 ounces smoked turkey or ham, thinly sliced<br />2 roma tomatoes, thinly sliced<br />Red onion rings<br />4 large slices Provolone cheese<br />4 tbsp. Italian salad dressing<br />Shredded lettuce<br /><p align="Left"><br /></p><p align="Left">1. Slice bread in half lengthwise. Scoop out bread in bottom halves, leaving a 1/2 inch thick shell. Evenly layer ingredients in order listed in both bottom halves; replace bread tops. Wrap sandwiches in foil. </p><p align="Left"> 2. Grill over medium coals for 15 minutes, or until warmed and cheese is melted. Or, bake in oven at 350º. Unwrap sandwiches, fill lettuce and slice into serving size pieces. Yield: 4 to 6 servings. </p>Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com0tag:blogger.com,1999:blog-3455371114039421335.post-65701251972035452562010-08-30T01:11:00.000-07:002010-08-30T01:21:49.210-07:00Almond Cream Cheese French Toast<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFaSGjLYQf8e8NGiFsNGyyUfbJ4N9jAkh5urAWubmEY7q8nJ9pw1acheYAJSzDN8iXbnNqzP0yceZ1zLUp3Gjrgw-YZWQCL6yNiDd2H77aZQ3Y1zYhQUtqe-RahDMBXBBq3-zzNW9tCcc/s1600/frenchtoast.aspx"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 160px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFaSGjLYQf8e8NGiFsNGyyUfbJ4N9jAkh5urAWubmEY7q8nJ9pw1acheYAJSzDN8iXbnNqzP0yceZ1zLUp3Gjrgw-YZWQCL6yNiDd2H77aZQ3Y1zYhQUtqe-RahDMBXBBq3-zzNW9tCcc/s200/frenchtoast.aspx" alt="" id="BLOGGER_PHOTO_ID_5511114669366743058" border="0" /></a><br />The toasted almonds and almond extract really make this French toast stand out!<p align="Left"><br /></p><p align="Left"> 8 ounce loaf French bread, cut into 1-inch slices </p><p align="Left"> 1/4 cup cream cheese, softened </p><p align="Left"> 2 tbsp. toasted chopped almonds</p><p align="Left">1 tsp. powdered sugar<br /></p><p align="Left"> 3 eggs </p><p align="Left"> 1/4 cup milk </p><p align="Left"> 1/4 tsp. almond extract </p><p align="Left"> 1/4 tsp. ground cinnamon</p><p align="Left"><br /></p><p align="Left"> 1. Cut a pocket into each bread slice. Combine cream cheese, almonds and powdered sugar; evenly stuff into bread pockets. </p><p align="Left"> 2. Beat together eggs, milk, almond extract and cinnamon. Dip bread slices into egg mixture to coat. Brown both sides on greased hot griddle. Yield: 4 servings. </p>Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com0tag:blogger.com,1999:blog-3455371114039421335.post-30687115936874045962010-08-30T01:02:00.000-07:002010-08-30T01:08:59.746-07:00Honey Mustard Pork Scallopine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZrGIuZ9Ycyd2EJ7xpFErxTLg695pouPAV-aMI5uWLRkYdJXsxm6AIjOmrLeJ4d16aD1ggh3TkdPGdnuX74GWAIR7ckzsVMvMfyhgwGFuOH8ExfhUT4QddvlOcp6MeQHkPT2cGma9zXyw/s1600/porkscallop.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 177px; height: 127px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZrGIuZ9Ycyd2EJ7xpFErxTLg695pouPAV-aMI5uWLRkYdJXsxm6AIjOmrLeJ4d16aD1ggh3TkdPGdnuX74GWAIR7ckzsVMvMfyhgwGFuOH8ExfhUT4QddvlOcp6MeQHkPT2cGma9zXyw/s200/porkscallop.JPG" alt="" id="BLOGGER_PHOTO_ID_5511111766996529682" border="0" /></a>This recipe humbly earned me a 4th place win in a 1998 Taste of Home Quick Cooking magazine contest.<br /><p><br /></p><p> 4 thin cut boneless pork chops </p><p> 2 tbsp. honey </p><p> 2 tbsp. spicy mustard </p><p> 1/4 cup fine dry bread crumbs </p><p> 1/4 cup finely crushed buttery crackers </p><p> 2 tbsp. butter</p><p><br /></p><p> 1. Pound pork chops to about 1/8-inch thickness between waxed paper. </p><p> 2. In a small bowl, combine honey and mustard; mix well. In a shallow dish, combine bread crumbs and cracker crumbs. </p><p> 3. With a pastry brush, generously coat both sides of pork slices with the honey-mustard sauce. Coat in crumbs. </p><p> 4. In a heavy skillet, melt butter over medium-high heat. Cook pork 4 minutes per side until crisp and lightly browned. Yield: 4 servings. </p>Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com0tag:blogger.com,1999:blog-3455371114039421335.post-18969711080889543042010-08-30T00:27:00.000-07:002010-08-30T00:56:21.829-07:00The School Lunch Bag<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgolJfLzmOJ5hbcf_uAf-rg06HvWZ0liKqHcTJuG52FCoX-BpKgdWGdSbET0ITK0UdDpH3go8SoqqWg4vgiWzvO3d-erEYIM5FofS6cGoS8sjxDHoZxxO_9y8zV0egCrv_99J7WQrdV6qI/s1600/back+to+school.aspx"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 115px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgolJfLzmOJ5hbcf_uAf-rg06HvWZ0liKqHcTJuG52FCoX-BpKgdWGdSbET0ITK0UdDpH3go8SoqqWg4vgiWzvO3d-erEYIM5FofS6cGoS8sjxDHoZxxO_9y8zV0egCrv_99J7WQrdV6qI/s200/back+to+school.aspx" alt="" id="BLOGGER_PHOTO_ID_5511108640789058898" border="0" /></a>It's back to school time, and to avoid brown bag boredom, here are some tasty sandwich combos to keep lunch exciting:<br /><br /><p style="color: rgb(0, 0, 0); text-align: left;"> Avocado with Monterey Jack cheese, roasted red pepper slices, sliced tomatoes, cucumber slices, sprouts and mayonnaise </p><p style="color: rgb(0, 0, 0); text-align: left;"> Bacon, lettuce, tomato and avocado with mayonnaise </p><p style="color: rgb(0, 0, 0); text-align: left;"> Balogna with American cheese, green pepper rings, mayonnaise, mustard and lettuce </p><p style="color: rgb(0, 0, 0); text-align: left;"> Chicken with Brie, apple chutney, deli mustard and sprouts </p><p style="color: rgb(0, 0, 0); text-align: left;"> Chicken with smoked Gouda, deli mustard and tomato slices </p><p style="color: rgb(0, 0, 0); text-align: left;"> Club sandwich with turkey, ham, bacon, mayonnaise, mustard, Cheddar cheese and lettuce </p><p style="color: rgb(0, 0, 0); text-align: left;"> Corned beef with Swiss cheese, Thousand Island dressing and cole slaw mix </p><p style="color: rgb(0, 0, 0); text-align: left;"> Egg salad with sunflower seeds </p><p style="color: rgb(0, 0, 0); text-align: left;"> Ham with Cheddar cheese, sliced apples or pears and Dijonnaise </p><p style="color: rgb(0, 0, 0); text-align: left;"> Ham with Swiss cheese, mayonnaise, honey-mustard, sliced tomatoes and sprouts </p><p style="color: rgb(0, 0, 0); text-align: left;"> Pastrami with mayonnaise, mustard, sliced sweet onion, sliced tomatoes and lettuce </p><p style="color: rgb(0, 0, 0); text-align: left;"> Peanut butter with honey and sliced bananas </p><p style="color: rgb(0, 0, 0); text-align: left;"> Peanut butter with marshmallow fluff </p><p style="color: rgb(0, 0, 0); text-align: left;"> Roast beef with cream cheese, dill, sliced tomatoes and sprouts </p><p style="color: rgb(0, 0, 0); text-align: left;"> Roast beef with Monterey Jack cheese, mayonnaise or horseradish, roasted red pepper strips and lettuce </p><p style="color: rgb(0, 0, 0); text-align: left;"> Tuna fish salad with sweet pickles and cucumber slices<br /></p><p style="color: rgb(0, 0, 0); text-align: left;">Tuna fish salad with crushed pineapple, cashews and lettuce<br /></p><p style="color: rgb(0, 0, 0); text-align: left;"> Turkey with sliced apples and finely chopped celery with raisins and mayonnaise </p><p style="color: rgb(0, 0, 0); text-align: left;"> Turkey with Cheddar, mayonnaise, deli mustard, tomato slices, lettuce and sprout</p>Turkey with Havarti, Chipotle mayonnaise, pepperoncini and baby spinachStephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com0tag:blogger.com,1999:blog-3455371114039421335.post-31846147731640010472010-08-29T23:16:00.000-07:002010-08-30T00:24:00.764-07:00BBQ Strip Steak<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi63-zkoHH0wD4njkH-HyCefzR_AI4mLEP68twJfUJLmx1RDqX1ZaS6-8aY1KecFmm0z7a-wvwCkqj3_DhwIdDRAuAzglAKWZe6Y0G99CnVQGCVEIMAzyjFZt8QJUDY5XWonyJHpU7Pi7E/s1600/steak.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi63-zkoHH0wD4njkH-HyCefzR_AI4mLEP68twJfUJLmx1RDqX1ZaS6-8aY1KecFmm0z7a-wvwCkqj3_DhwIdDRAuAzglAKWZe6Y0G99CnVQGCVEIMAzyjFZt8QJUDY5XWonyJHpU7Pi7E/s200/steak.jpg" alt="" id="BLOGGER_PHOTO_ID_5511084835622192322" border="0" /></a><br />This marinade ROCKS, oh yeah! This would be great on any favorite tender cut of steak or pork. Earmark this as a must try!<br /><br />1/3 cup olive oil<br />1/3 cup Worcestershire sauce<br />3 tbsp. minced garlic<br />2 tbsp. steak seasoning<br />1 tbsp. sweet and smoky chipotle seasoning<br />1 tbsp. red wine vinegar<br />1 tsp. Italian seasoning<br />1/2 tsp. cracked black pepper<br />4 strip steaks, 1 1/2 to 2 pounds total<br /><br />1. Whisk together olive oil, Worcestershire sauce, garlic, seasonings, vinegar and pepper in a gallon size Ziplock bag. Add steak and turn to coat. Refrigerate and marinate at least 6 hours, turning bag often to evenly distribute marinade.<br /><br />2. Discard marinade and grill steaks over medium hot coals until desired doneness. Yield: 4 servings.Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com0tag:blogger.com,1999:blog-3455371114039421335.post-15398011318558249722010-08-29T12:37:00.000-07:002010-08-29T13:08:32.533-07:00Grilling and Baking<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsm_WMAEZpy2-1QWGNMR4-agC3gqCqmBCxgjci5c8pYWIPJbb0TGN_gD-FguZqfSA_1eI9Vag1r_USbHrEkcPN44e8__2bpA_KfJunbi6VS88VXgAh0J1IHaFzNRkqWc8bX4SRYOdK5k/s1600/blackberries.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDsm_WMAEZpy2-1QWGNMR4-agC3gqCqmBCxgjci5c8pYWIPJbb0TGN_gD-FguZqfSA_1eI9Vag1r_USbHrEkcPN44e8__2bpA_KfJunbi6VS88VXgAh0J1IHaFzNRkqWc8bX4SRYOdK5k/s200/blackberries.jpg" alt="" id="BLOGGER_PHOTO_ID_5510926246038452194" border="0" /></a>Today is a fall like day yet I have some steaks marinating for the grill later. Normally I'd be itching to make a hearty stew or casserole on a cooler day like this. But, I'm one of those people who will grill year round, rain or shine, snow or hail. (Well, I might draw the line at dodging hail bullets just to sear the perfect grill marks, but you get the picture). Grilling is one of my favorite methods of cooking, and even better is that Casey is a master griller and often does the outdoor cooking. It's not unusual for me to do all of the prep work and make the sides, then chill with some wine by the grill as he cooks the main dish. It's our form of cooking together, and not only is it good bonding time, it really is a lot of fun. And I'm okay giving up the title Queen Griller to uphold the King Griller's delicious skills.<br /><br />Since it is cooler and a bit overcast I'm going to do something more traditional of this weather and bake something. There are still some ripe blackberries ready to be picked out back that would make great Blackberry Shortcakes for dessert. Just like Strawberry Shortcakes, just substitute blackberries. Because I'm using blackberries instead of strawberries I'd adjust the spices just a tad and add a bit of cinnamon and nutmeg to the shortcake dough. Not only do those spices accent blackberries well, they'll really make the house smell like fall around here! Fall is my favorite season and I'm ready to welcome it in.Stephanie Coatshttp://www.blogger.com/profile/02885025911265585734noreply@blogger.com2