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Sloppy Joes

Sloppy Joes
I used to be terrified of sloppy joes. It’s true. When I was a little girl, I got it in my head that sloppy joes were demons, and that if I ate them I’d become possessed and die. Okay, listen. I’ve since come to see the light. And Becky’s made her peace with Vogue magazine. We’ve both grown a lot in our faith. Here’s what you need. First, add the butter to a large skillet or dutch oven over medium high heat. When the meat is brown, drain out most of the fat. You wanna make your cardiologist happy? Next, cut a medium onion in half from root to tip. Then cut in the other direction to dice it. It’s been awhile since I showed you how to dice an onion. It was time. Now cut off the top and bottom of a green pepper or two (depending on the size.) Cut the halves into strips… Then cut up the strips to create a small dice. I’d probably quit within two days because by then I’d be really dang sick of bell peppers. But it would be the best two days of my life. Dice up some garlic, too—several cloves! No. Related:  Sandwiches

Cheesecake in a Jar Recipe I’m fairly certain that I’ve discussed my lack of love for the great outdoors, so it’s safe to say you’ll never hear me writing about long hikes in the woods or camping anywhere other than on a deck chair at a five star resort (Hey, I can dream, right?). Not to say that I am not fond of the fresh air and scenery, I just like to keep a screen between me and the bugs. Needless to say, I don’t last long at picnics in the park or anywhere outdoors for that matter. Usually an annoying fly or buzzing bee will send me into a fit within 20 minutes and I’ll sit there contemplating my escape route or the idea of eating in my air conditioned vehicle. Problem is, I am a big pan of picnic food. Then, a couple of friends came up with the idea of a virtual picnic. The Nature Conservancy has a website that is devoted to Picnic for the Planet. Eat Smart Be proactive, know where your food comes from and who it impacts. Eat Local Take advantage of your farmer’s market. Eat Sustainably Eat Green Eat Out

Top 10 Kitchen Tricks That Speed Up Cooking So you’ve started beefing up your cooking skills, but the process is still a little tedious. Here are 10 surprising kitchen techniques that will save you a bunch of time — not to mention wow your friends. Please enable JavaScript to watch this video. 10. If you don’t love pomegranates, it’s either because you’ve never had one or you hate how much work they take to deseed. 9. Peeling a hard boiled egg is a pain in the butt, but there’s a much easier way to get to the goods inside: just cut it in half and spoon it out of the shell. 8. Most 12 packs of soft drink are designed to sit in your fridge, but who needs an entire box sitting in there? 7. Ladling pancake batter into a pan is a recipe for a mess. 6. If you don’t like eating apples whole (they can, after all, get a little messy that way), but don’t always have a knife around, you can actually break them in half with your bare hands. 5. 4. If you have a particularly garlic-heavy recipe to make (so brave!) 3. 2. 1.

Stuffed French Bread This recipe is easy peasy and it's one that can feed your whole family! I got this recipe from one of my mom's church cookbooks, which are some of the best cookbooks, in my opinion, because the recipes are tried and true! I've made this one a few times, but hadn't made it lately, because it is hard for only two people to eat an entire stuffed french bread, but I got an idea the other day. Remember this homemade french bread? Why not make a half of a batch and make mini french breads? Genius idea. Stuffed French Bread adapted from: Shauna B. 1 loaf french bread (store-bought or homemade) 1 Lb. lean ground beef 2 Tbl. chopped onion 1/2 c. chopped celery and any other vegetables you like minced garlic salt and pepper 1 can cream of mushroom soup a little milk, if needed 1-2 tsp. 1-2 c. grated cheese chopped parsley, for garnish, opt. Slice of very top of french bread; set aside. Jenn's Notes: I think this tastes great with both store-bought french bread and homemade!

Ad Hoc Buttermilk Fried Chicken Recipe March 2, 2010 nothing beats fried chicken and waffles! My love for fried chicken, much like my love for noodles, is not very discerning. I can definitely tell the difference between good and bad noodles and chicken, but my love is so all-encompassing that I can forgive faults easily. With so many kinds of fried chicken in the world, how would I be able to tell good from bad if I didn’t try them all? Chang’s Fried Chicken in Octo Vinaigrette is pretty damn tasty, but one fried chicken recipe in the whole book just leaves me wanting more. salt, flat leaf parsley, lemon, honey, garlic, bay leaves, peppercorns, thyme for brine Even if they were in the book, knowing Chang, the recipes would be multi-day, multi-step processes. People on the internet have long been singing the praises of Keller’s fried chicken so I couldn’t wait to try it. cayenne, paprika, garlic powder, onion powder, salt, pepper, flour for coating flour coating all ready to fry seriously good! Ingredients Brine Directions

peach shortbread Is there an unsaid rule that bar cookies have to be heavy and gooey? Two weeks ago, we picked up a cup of coffee on our way to the park so that the little monkey could continue his path of destruction outside our apartment, and I fell for something in the bakery case called peach shortbread, cut into bars. But instead of being thick and intense, it was delicate, light and barely sweet — a thin layer of shortbread, even thinner slices of peach and the faintest sprinkling of streusel on top. I knew I had to share it. And it wasn’t until I had jotted down “peach streusel bar” on my to-do list that I remembered a recipe for brown butter peach bars from that I found in a preview of The Big Sur Bakery Cookbook in The New York Times nearly three years ago, and have pined for since. Besides, the easiest fruit cookie bar on earth is already in these archives. Peach Shortbread Note: Your base will look a hairline thicker than mine because I, uh, lost some crumbs.

Yummy Sandwich Bread (Gluten Free, Casein Free, Soy Free) Update 10/3/2011: Baking gluten free bread can be overwhemlming, frustrating, and scary. But it doesn’t have to be. Learn to bake good gluten free bread the first time and every time, by taking Gluten Free Bread 101, a virtual cooking class from Gluten Free Cooking School. An updated version of this recipe is featured in the class. ~Mary Frances Now that I’ve given you my new all-purpose gluten free, soy free flour mix, you need a recipe to try it in. For more great gluten free recipes like this one, check out my ebook, The Gluten Free Survival Guide. I found a new sous chef for this experimental baking. Experiments in Bread Baking: For the baking session, I decided to make enough dough for two loaves and cook one in the bread machine and one in the oven. David and I made a double batch of the dough (see recipe below) and then scooped half of it into the bread machine. And here are the results: The bread machine bread is on the left and the oven bread is on the right. 1. 2. 3. 4. 5. 6.

Curried Chicken Salad Recipe This photo originally appeared in FamilyFun Magazine Here's a variation on chicken salad that has a bit of a kick, and a couple surprises, too -- grapes for a sweet accent and cashews for crunch. What you'll need 1/2 cup mayonnaise 1/2 cup sour cream 1 tablespoon lemon juice 2 to 3 teaspoons curry powder 1/2 teaspoon Dijon mustard 3 cups cooked (poached), cubed chicken breast 3/4 cup halved or quartered green grapes 1/2 cup chopped roasted cashews Salt and ground black pepper, to taste 2 or 3 pita breads Leaf lettuce How to make it In a small bowl, blend the mayonnaise, sour cream, lemon juice, curry powder and mustard and then set aside.

Chicken Bombs These little guys are fun to bring to any barbecue! We've been grilling them up for years now, but really didn't know what to call them. The kids started calling them "Chicken Bombs" and the name sorta stuck. My husband really got a kick out of me trying to make them look dignified here! SO, if it's naughtyfood you're in the mood for, Chicken Bombs definitely deliver! Ingredients: 5 boneless, skinless, chicken breasts 5 jalapeño peppers 20 strips of bacon 4 oz cream cheese, softened 1 cup grated colby jack or cheddar cheese salt and pepper to taste 1 cup BBQ sauce (I like Sweet Baby Ray's) 1.) 2.) 3.) 4.) 5.) 6.) 7.) To Bake: Bake, uncovered, at 375 degrees for 30 minutes. P.S. All content and photos are protected under U.S. copyright laws.

Homemade Cinnamon Bread I baked cinnamon bread last night. I thought of it. I wanted it. So I baked it. And then, this morning…I ate it! Juicy rationalizations aside, there are few things yummier than homemade cinnamon bread. Like, ever. I left the raisins out, as I wanted to keep things simple. Let’s make bread, baby! Start with 3/4 stick (6 tablespoons) butter. Heat the butter in a saucepan or pot with 1 cup of milk. I love using whole milk in baking. I draw strange links between things. Now, let the milk/butter mixture cool until it’s warmer than lukewarm but not overly warm. …And sprinkle it over the liquid. Active dry yeast is sold in either packets or jars; I usually go for the jars, because then I can measure whatever quantity I need. And who needs that added pressure? Now throw some sugar and eggs into the bowl of an electric mixer fitted with the paddle attachment. If it’s batter, I use the whisk attachment. Just a little rule of thumb. Beat the egg and sugar together until it’s totally combined… About this.

Better Than Takeout Orange Chicken - StumbleUpon Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent. I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. This recipe most definitely delivered! Ha ha Chinese food…delivered….get it? The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat. Combine corn starch, salt, and pepper. As you finish each batch, drain cooked chicken in a paper towel lined plate. Ingredients Chicken Orange Sauce

FN - Roast Chicken Salad Sandwiches Directions Roast the chicken: Preheat the oven to 450 degrees F. Rinse the chicken and pat dry; season generously inside and out with salt and black pepper. Stuff the lemon half and herb sprigs inside the cavity, then place the chicken in a baking dish. Make the mayonnaise: Combine the egg yolks, lemon juice and mustard in a large heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water). Make the salad: Add the celery and leaves, the shallot, parsley, chives, tarragon and chicken to the prepared mayonnaise. Photograph by Con Poulos

Pot Roast in a Jar... Canning Roast Beef I found a nice pot roast on sale at the grocery store recently... it was a big one, bigger than DH and I could eat for one meal. I usually would cook it anyway and we would eat leftovers for a few days. This time I decided to can it. Now, I have several jars with portions just the right size for two and now when we want pot roast we can pop open a jar and heat and eat. Here's what I did... I sterilized my canning jars by boiling them upside down in a pan set on two stove eyes. in the bottom to keep the jars from tipping over, added two or three inches of water, and boiled them for 15 or 20 minutes. And I sterilized my lids and rings by bringing just to a boil and simmering them for 10 or 15 minutes, keeping them hot until time to put them on the jars (don't boil the lids, just simmer). Then I cut my hunk of beef into "jar-sized" pieces... pieces that would fit easily into the wide mouth pint jars I ended up with four nice sized pieces. I added a teaspoon of salt in each jar. (which I love!)

lemon bars January is always the time of year when most of us get caught up in the winter produce doldrums, fueled by the dearth of flavorful fruit and the overabundance of hard, starchy vegetables. But I find if I set my mind on citrus, I can carefully sidestep most bouts of Farmers Market Mourning. There are few things teeming with more promise of a sunnier tomorrow than sour-sweet piercing members of the rutaceae family, and I’ve got an archive full of margarita cookies, lemon bundts, orange chocolate chunks, grapefruit loaves and key lime tartlets that should assure you that you need not feel that you are missing out just because the peaches and berries have gone into hibernation. But I haven’t had a lemon bar in there before now, despite repeated requests and, heck, even pleading for one by various people inside my computer. Nonetheless, with a few adjustments, I am certain my mother will approve of this recipe. One year ago: English Muffins, Everyday Pancakes and Salad Lyonnaise

Scalloped Hasselback Potatoes | Tasty Kitchen Blog - StumbleUpon “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Next, open the potatoes’ crevices and shove the parmesan and butter, alternating between the two. When they’re done baking, you’re still a few minutes away from cheesy gloriousness! Description

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