tag:blogger.com,1999:blog-50181350123854812832024-03-18T09:29:01.643-04:00Cassie Craveseating my way through life, one craving at a timeCassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.comBlogger1150125tag:blogger.com,1999:blog-5018135012385481283.post-61308402518820011162014-06-06T07:00:00.000-04:002014-06-06T07:00:02.807-04:00Spicy Chicken Peanut Noodles with Cucumber Sambal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8Sm8On5wl5CvLlm-1ojZAYcBzvQvpsO8AhYnd6TXo4bACq9_6LahjuqX3lFYgiCQWS0ice0cYbbergutOSuN9g8lR3X6NWnaNDhqlLve2ryMhFvLGHKMFk5SMWrmdPgcKgJhbCk_Eccw/s1600/spicy+chicken+peanut+noodles.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8Sm8On5wl5CvLlm-1ojZAYcBzvQvpsO8AhYnd6TXo4bACq9_6LahjuqX3lFYgiCQWS0ice0cYbbergutOSuN9g8lR3X6NWnaNDhqlLve2ryMhFvLGHKMFk5SMWrmdPgcKgJhbCk_Eccw/s400/spicy+chicken+peanut+noodles.JPG" /></a></div>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Okay, I know this probably looks kind of weird. It's not often that you see hot noodles and chicken paired with a cold salad. It probably <i>sounds </i>even weirder than it looks. And I know you're thinking that the ingredient list seems really long. But basically, you're just gonna have to trust me on this one. Have I ever steered you wrong before?</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">My kids are huge fans of both peanut butter noodles and cucumbers, so when I spotted this recipe I immediately had them in mind. Not surprisingly, they absolutely loved this meal, and so did Joe and I. There's something about the silkiness of the noodles paired with the cool, refreshing salad and crunchy peanuts that is just amazing. All of the ingredients work together in perfect balance. We loved, loved, loved this meal. </span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><b>Spicy Chicken Peanut Noodles with Cucumber Sambal</b></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">slightly adapted from <a href="http://tastykitchen.com/recipes/main-courses/spicy-chicken-peanut-noodles/">Tasty Kitchen</a></span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 boneless skinless chicken breasts</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">8 ounces dry spaghetti</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup dry-roasted peanuts, chopped, for garnish</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><br /></span></span></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><u>For the marinade:</u></span></span></span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon low-sodium soy sauce</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon sweet red chili sauce </span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon brown sugar</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon peanut oil</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon salt </span></span></span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><u>For the peanut sauce</u>:</span></span></span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup chicken broth</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup creamy peanut butter</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tablespoons brown sugar</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tablespoons rice vinegar</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tablespoons fresh lime juice</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2 tablespoons sweet red chili sauce</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon soy sauce</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon fresh ginger, grated or minced </span></span></span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><u>For the cucumber sambal</u>:</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"><br /></span></span></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 cup cucumber, seeded and diced</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup scallions, thinly sliced</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 cup red bell pepper, diced</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">3 tablespoons rice vinegar</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 tablespoon sugar</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 tablespoon salt</span></span></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">
</span></span><div class="prep-instructions nested-two-thirds">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span itemprop="instructions"><br />
1. Preheat grill to medium-high. Bring a large pot of salted water to a boil for the spaghetti.<br />
<br />
2. Combine the marinade ingredients in a bowl. Toss with chicken and
grill for 3 to 4 minutes per side, or until cooked through. Remove chicken
from grill (or grill pan), and tent with foil while preparing the other
ingredients.<br />
<br />
3. Prepare the cucumber sambal by tossing together the sambal ingredients. Set aside till serving.<br />
<br />
4. Cook the pasta according to the package; drain and return to the pot.
Meanwhile, prepare peanut sauce. Heat broth, peanut butter, brown
sugar, vinegar, lime juice, sweet chili sauce, soy sauce, and ginger in
a saucepan over medium heat to combine. Bring to a simmer and cook for
1 to 2 minutes. Off heat, stir in salt, then pour sauce over
pasta and toss to coat.<br />
<br />
5. Top each serving of pasta with a chicken breast and cucumber sambal. Garnish with peanuts.</span></span></span></div>
Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com150tag:blogger.com,1999:blog-5018135012385481283.post-85364351497326896662014-06-04T07:00:00.000-04:002014-06-04T07:00:01.922-04:00BBQ Cheddar Meatloaf Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA-7zEt8zB1It6j6msSYZlSL6britOOEGJKfRyj8xFSMisWrMgNC7V5A3HeB0hxAm43gTtDnGs5Zqb5WGAWMsMYs79o2nnLI-3ng1CDduEP3C96yEaREjCH9AM6J4-cdTH9THy4c-QlBT-/s1600/BBQ+cheddar+meatloaf+muffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA-7zEt8zB1It6j6msSYZlSL6britOOEGJKfRyj8xFSMisWrMgNC7V5A3HeB0hxAm43gTtDnGs5Zqb5WGAWMsMYs79o2nnLI-3ng1CDduEP3C96yEaREjCH9AM6J4-cdTH9THy4c-QlBT-/s1600/BBQ+cheddar+meatloaf+muffins.JPG" height="300" width="400" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">My kids love BBQ anything. BBQ chips, BBQ chicken, BBQ ribs...I could probably pour BBQ sauce over ice cream and they'd eat it. This is so different from the way I was when I was a kid that it makes me laugh. I was completely indifferent to BBQ sauce until my pregnancy with Will. Now, though, I'm with them: I love BBQ anything.</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Another thing we all love is meatloaf (aka <a href="http://cassiecraves.blogspot.com/2013/10/smoky-meatloaf.html">sauce cake</a>), so it was only a matter of time before I combined those two loves. And thus, these BBQ cheddar meatloaf muffins were born. Let me tell you, it was love at first bite for all of us.</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">What makes these extra-delicious are the crushed French-fried onions I stir into the meat mixture. They give the meat such an incredible flavor. With only a handful of ingredients, these couldn't be simpler to prepare -- and they are so incredibly tasty. </span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">I served the meatloaf muffins with corn and coleslaw. The next day, I put a couple of the leftover muffins and some of the leftover coleslaw on a bun to make the most delicious sandwich in the entire universe. I'm giving myself a fist bump for that.</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>BBQ Cheddar Meatloaf Muffins</b></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1 pound lean ground beef</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1 1/2 cups freshly-shredded cheddar cheese, divided</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1 small can French-fried onions</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1/2 cup BBQ sauce, divided</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1 egg</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">3/4 teaspoon salt</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1/4 teaspoon black pepper</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1. Preheat the oven to 400 degrees. Grease a 12-cup muffin tin. Using a food processor or blender, pulse the French-fried onions until finely crushed.</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">2. Combine beef, 1 cup cheese, the crushed French-fried onions, 1/4 cup BBQ sauce, egg, salt, and pepper. Mix well. Divide into 12 equal portions and place in the prepared muffin tin. Brush remaining 1/4 cup BBQ sauce over each portion. </span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">3. Bake for 20 to 25 minutes, or until cooked through. Sprinkle remaining 1/2 cup cheese evenly over each portion. Cook for 5 more minutes or until cheese is melted. Let stand 5 minutes before serving. </span></span>Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com118tag:blogger.com,1999:blog-5018135012385481283.post-4692854890981819522014-06-02T07:00:00.000-04:002014-06-02T07:00:02.059-04:00May Recipe Re-Make Recap<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">It's June, you guys! JUNE! After that hideous winter we had it's been difficult for me to accept that warm weather is here to say (at least for the next few months), but now it's JUNE and there's no denying it. It's summer! Let's all breathe a collective sigh of relief....Ahhhhh. </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">May was definitely the busiest month we've had so far this year, and that's really saying a lot. Will finished up his soccer season with a total of four goals scored, and is already asking when fall season is going to start. Andrew is deep into his tee-ball season with Joe coaching. He's barely batting from the tee at all anymore, and is making great progress at hitting. He turned six (!!!!) on May 10th and graduated from kindergarten last Friday. It's hard for me to believe that I'm the mother of an almost-first-grader!</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">We've been working on a lot of outside projects -- putting up our pool (and filling it up -- ugh, I'm already fretting about that water bill!), planting our garden, and building a new and improved fire pit. I'm more excited about summer than I've ever been before, thinking about all the fun we're going to have and all the fresh food we're (hopefully!) going to eat. </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Even as busy as we've been, I managed to cook quite a few meals. Many of our favorites made reappearances this month, including a few recipes I hadn't made for literally <i>years</i>. </span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfXNLczUMu7RX4s8sqRcLgRmWZa6AfGCo5antfjXo2VLlZW30ngnyXqrpU3IJLM54DiP2WFlpH3JR9HYax8VQQI4rNLNSRUYbGkUt7zlqS2Cn3XJliBuM6PLq3n2lRvUxZ1MEdL_sDGNP/s1600/chicken+caesar+flatbreads+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBfXNLczUMu7RX4s8sqRcLgRmWZa6AfGCo5antfjXo2VLlZW30ngnyXqrpU3IJLM54DiP2WFlpH3JR9HYax8VQQI4rNLNSRUYbGkUt7zlqS2Cn3XJliBuM6PLq3n2lRvUxZ1MEdL_sDGNP/s1600/chicken+caesar+flatbreads+2.JPG" height="300" width="400" /></a></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">These <a href="http://cassiecraves.blogspot.com/2012/06/grilled-chicken-caesar-flatbreads.html">grilled chicken Caesar flatbreads</a> are definitely a favorite around here. The chicken is so flavorful and succulent, and I just can't think of much better than eating a portable Caesar salad. <a href="https://www.aldi.us/">ALDI</a> sells naan now for a great price, so I picked some up to use for the flatbreads. I will probably always use naan for these now.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7XQ-G-Ia9VUoISovpr6Ffd1XCqR5oA3wO5NgqAegJ_4yQJwhdEKGOcrXL6WnGArIfhAqiwizXsLsZqNWxcllpzfyCAyC0ONnfschmc3L2yilDjY4hqq2sM8I6u7f5Y_HXD4eReWRTzCi/s1600/grilled+pesto+chicken+with+tomato+cream+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI7XQ-G-Ia9VUoISovpr6Ffd1XCqR5oA3wO5NgqAegJ_4yQJwhdEKGOcrXL6WnGArIfhAqiwizXsLsZqNWxcllpzfyCAyC0ONnfschmc3L2yilDjY4hqq2sM8I6u7f5Y_HXD4eReWRTzCi/s1600/grilled+pesto+chicken+with+tomato+cream+sauce.JPG" height="388" width="400" /></a></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Over the winter, when I was pining for warm weather and grilled foods, this <a href="http://cassiecraves.blogspot.com/2012/07/grilled-pesto-chicken-with-tomato-cream.html">grilled pesto chicken with tomato cream penne</a> was the meal I was most looking forward to. It didn't disappoint. It never does.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiAgo4MVYIFsCnK2jM8jf5v11OpWa1GcQ_vUCqipXsVbC7kN00KfyCt2xfCzwYydsUgFLmJRCNfUf9AVu1NaOW9dMwaDairnMR32TYVI_GBYzUMvRcpQtdpwdcVQacohcsFJnY7bq9Hz46/s1600/shrimp+po+boys.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiAgo4MVYIFsCnK2jM8jf5v11OpWa1GcQ_vUCqipXsVbC7kN00KfyCt2xfCzwYydsUgFLmJRCNfUf9AVu1NaOW9dMwaDairnMR32TYVI_GBYzUMvRcpQtdpwdcVQacohcsFJnY7bq9Hz46/s1600/shrimp+po+boys.JPG" height="300" width="400" /></a></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="http://cassiecraves.blogspot.com/2012/07/shrimp-po-boys.html">Shrimp po boys</a> are a favorite around here, with kids and adults alike. I should actually start doubling the amount of shrimp, since we're all guilty of snacking on them while I'm frying the batches. I think this is one of the best sandwiches there is.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsCagxXL9TM_taFkgMVlAvenTgnn6yxooCe_xw2T4QQGVZeEFhIvdE0p86KG9W2ZXB8FWPngg9vvf31T69HTW8V29Lx0_02QqMbYnyLxPxYl0Bb4DjapXs0v3Vmp4PxmHY7HiHjhp7rDMH/s1600/vegetable+lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsCagxXL9TM_taFkgMVlAvenTgnn6yxooCe_xw2T4QQGVZeEFhIvdE0p86KG9W2ZXB8FWPngg9vvf31T69HTW8V29Lx0_02QqMbYnyLxPxYl0Bb4DjapXs0v3Vmp4PxmHY7HiHjhp7rDMH/s1600/vegetable+lasagna.jpg" height="300" width="400" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I hadn't made this <a href="http://cassiecraves.blogspot.com/2010/02/vegetable-lasagna.html">vegetable lasagna</a> for a few years. When one of my co-workers and his wife had a baby recently, I knew this was the perfect thing to make for them. I made two: one for them, and one for us. It was just as hearty and delicious as I remembered. Unattractive photo aside, you really must try this. It's a delicious meatless entree, and loaded with good-for-you veggies.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnihFkbxg9YFbMi2HECKmZKNINIp9WoIraEBEyEurSwIfaoebdOllfvDQMDt9IfOCkYxADr_6E7aMDbfUWRupI1PmivBzpWFpEosSn9WBD4HjZuCAAzA42xcfFDgfd4LRpyvPpl2c0TA06/s1600/vanilla+pudding+chocolate+chip+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnihFkbxg9YFbMi2HECKmZKNINIp9WoIraEBEyEurSwIfaoebdOllfvDQMDt9IfOCkYxADr_6E7aMDbfUWRupI1PmivBzpWFpEosSn9WBD4HjZuCAAzA42xcfFDgfd4LRpyvPpl2c0TA06/s1600/vanilla+pudding+chocolate+chip+cookies.jpg" height="300" width="400" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I also made the new parents a batch of <a href="http://cassiecraves.blogspot.com/2011/05/vanilla-pudding-chocolate-chip-cookies.html">vanilla pudding chocolate chip cookies</a>, because what's more soul-soothing than a batch of cookies when you're dealing with new parenthood? (Or any type of parenthood, for that matter.) This is my favorite chocolate chip cookie recipe. Lately, I've been adding 1 cup of dark chocolate chips to the batter, too.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZVtFr_RkJyeKXmwzvo7mSYVux6l2Kpxa6tRRzBGDIvddGj2xuNKHdPtX0NmB56f2c7oyBarxferl-NyX_4Ycb3o8xKwSDljQL5OOQE3BzWKSTV8Q0xJi6nr96pG4kKbHcfCG98VCDGnbX/s1600/creamy+stovetop+mac+and+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZVtFr_RkJyeKXmwzvo7mSYVux6l2Kpxa6tRRzBGDIvddGj2xuNKHdPtX0NmB56f2c7oyBarxferl-NyX_4Ycb3o8xKwSDljQL5OOQE3BzWKSTV8Q0xJi6nr96pG4kKbHcfCG98VCDGnbX/s1600/creamy+stovetop+mac+and+cheese.jpg" height="300" width="400" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I made a batch of <a href="http://cassiecraves.blogspot.com/2011/09/creamy-stovetop-macaroni-and-cheese.html">creamy stovetop macaroni and cheese</a> to go with steamed broccoli and homemade chicken nuggets, because sometimes it's just fun to eat like a kid. I love this recipe; it's so simple, and the macaroni is perfectly creamy and cheesy.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBrMudgwaOkUpbZ-6PjQ1zqcKnfQ5PYQ1EEWRWrdZ4qEW5nBruVbK2FN_7gBOjpnuF1cEiHzEZlJNsznfyN8ohuzQJWi0EBJdJ1tXxIh-ZJMEyzpevNjzxhAQO5xjxDlqal2OewvrkHUvB/s1600/banana+bread+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBrMudgwaOkUpbZ-6PjQ1zqcKnfQ5PYQ1EEWRWrdZ4qEW5nBruVbK2FN_7gBOjpnuF1cEiHzEZlJNsznfyN8ohuzQJWi0EBJdJ1tXxIh-ZJMEyzpevNjzxhAQO5xjxDlqal2OewvrkHUvB/s1600/banana+bread+1.jpg" height="300" width="400" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">When life hands you rotten bananas, everyone knows you make <a href="http://cassiecraves.blogspot.com/2008/06/banana-bread.html">banana bread</a>. I modified my favorite recipe into muffins this time (they cooked for about 25 minutes). These were a delicious breakfast for us -- while they lasted!</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDm81nNkgxZ7_LcpAvkQWlKQnixpGIL5O6hsomuerOvgKanhhMD_BDQ4xX3V-XYOIC2ueLrEL-kRR_l04tHykFpWBoI5U0IL3EQbXLk4jsuIEGhA_UUMzsIY3aqaWS2lVD_2hUwolCz92/s1600/crock+pot+pork+roast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDm81nNkgxZ7_LcpAvkQWlKQnixpGIL5O6hsomuerOvgKanhhMD_BDQ4xX3V-XYOIC2ueLrEL-kRR_l04tHykFpWBoI5U0IL3EQbXLk4jsuIEGhA_UUMzsIY3aqaWS2lVD_2hUwolCz92/s1600/crock+pot+pork+roast.JPG" height="265" width="400" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">This <a href="http://cassiecraves.blogspot.com/2010/11/crock-pot-pork-roast-with-potatoes-and.html">Crock pot pork roast with potatoes and carrots</a> was a perfect meal for one of our especially busy nights this month. I got a new, larger Crock pot for Christmas, so I was delighted that I could fit even <i>more </i>potatoes and carrots in (that's my favorite part of this meal; I mash them with butter and salt, and they are amazing).</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkI4N9GXZEwJ1XnX8DQRURICL9VC_r1oik_EgfZ6T739yXtqlwwMtAqP3IlvAeIVAUABD_ZOz3fT5N28iEQ-R8hZKVQHqoVpekwKvmVnz6nM9wsctl0NNwzmfNU1ElChiD-_sfk1FKrk6/s1600/pulled+pork+pita+pizzas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkI4N9GXZEwJ1XnX8DQRURICL9VC_r1oik_EgfZ6T739yXtqlwwMtAqP3IlvAeIVAUABD_ZOz3fT5N28iEQ-R8hZKVQHqoVpekwKvmVnz6nM9wsctl0NNwzmfNU1ElChiD-_sfk1FKrk6/s1600/pulled+pork+pita+pizzas.JPG" height="300" width="400" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I reserved half of the pork roast to use for these <a href="http://cassiecraves.blogspot.com/2014/01/pulled-pork-pita-pizzas.html">pulled pork pita pizzas</a>. This was a delicious 10-minute dinner, equally suited for another busy night!</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-t1AtbrzpEzBD4eLhcr00iUBxxkkTsE8VSXIGU43BPdFfAgfM0GJmE9lPeNXlJPpU_81xjbZIEqIoDh3cCCXOp1k7n8rpNwXa7GQCKOpBOedug4t_vm-CvXKoQsXlev_PUVXBrlQJuyx/s1600/rosemary+ranch+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY-t1AtbrzpEzBD4eLhcr00iUBxxkkTsE8VSXIGU43BPdFfAgfM0GJmE9lPeNXlJPpU_81xjbZIEqIoDh3cCCXOp1k7n8rpNwXa7GQCKOpBOedug4t_vm-CvXKoQsXlev_PUVXBrlQJuyx/s1600/rosemary+ranch+chicken.JPG" height="300" width="400" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">This <a href="http://cassiecraves.blogspot.com/2011/05/rosemary-ranch-chicken.html">rosemary ranch chicken</a> is hands-down my favorite grilled chicken recipe. The flavor is so amazing, and the marinade makes the chicken incredibly tender. Every time we make it, we're wowed all over again by how delicious it is.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitpjNIsbFnRDCUqDbyI0KV3bJ79XgvOq7tyj8cQqORQKFbIdtuYeBNtLxX-mYUSN-yvDcBcmTYuRFM7_cvjJXFx4kjG131icA3JStIBx89AD0dTQKzIG1MPYQYke1VfxQZfPnWbcw856AU/s1600/ranch+chicken+tacos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitpjNIsbFnRDCUqDbyI0KV3bJ79XgvOq7tyj8cQqORQKFbIdtuYeBNtLxX-mYUSN-yvDcBcmTYuRFM7_cvjJXFx4kjG131icA3JStIBx89AD0dTQKzIG1MPYQYke1VfxQZfPnWbcw856AU/s1600/ranch+chicken+tacos.JPG" height="300" width="400" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Speaking of ranch chicken -- these <a href="http://cassiecraves.blogspot.com/2012/07/ranch-chicken-tacos.html">ranch chicken tacos</a> are another family favorite. I didn't even have them on our menu plan, but I got a sudden craving for them and had to make them. They're so simple and delicious; the only problem is, however much chicken I make, we never seem to have enough!</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEW4H29UHtimfoQApoETEL_OrDi7MMrMyOV2s8ZPk2CCp0MsqxCaBdpIV-i0fFGzsXhkxU5DieCPO-zsUJxu7QVzFdFtE4Ixmt5qMsnUnOfAIMgtaKMSvuJ_4szbXnf-il6magmor4IYIv/s1600/biscuits+with+sausage+gravy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEW4H29UHtimfoQApoETEL_OrDi7MMrMyOV2s8ZPk2CCp0MsqxCaBdpIV-i0fFGzsXhkxU5DieCPO-zsUJxu7QVzFdFtE4Ixmt5qMsnUnOfAIMgtaKMSvuJ_4szbXnf-il6magmor4IYIv/s1600/biscuits+with+sausage+gravy.JPG" height="300" width="400" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Here's another meal that I crave. <a href="http://cassiecraves.blogspot.com/2009/04/biscuits-with-sausage-gravy.html">Biscuits with sausage gravy</a> is probably one of my favorite meals on the planet. This time we had cheesy hash browns on the side, and I may or may not have loaded those up with the gravy too...</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEw3poNjDWTqhGC183MwvfmoqCzCrqibS7iikhAE0BYr7Zp9wbQA0OevPdB5tN-YxVc1fgqFBj0mU6PGYFtx_P-9vNQdbm7-X_jK5syB17WFENcSF5KtAeaujSwjckKMlY9ysTdoUO0Us/s1600/taco+macaroni+and+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEw3poNjDWTqhGC183MwvfmoqCzCrqibS7iikhAE0BYr7Zp9wbQA0OevPdB5tN-YxVc1fgqFBj0mU6PGYFtx_P-9vNQdbm7-X_jK5syB17WFENcSF5KtAeaujSwjckKMlY9ysTdoUO0Us/s1600/taco+macaroni+and+cheese.JPG" height="400" width="300" /> </a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">This <a href="http://cassiecraves.blogspot.com/2011/07/taco-macaroni-and-cheese.html">taco macaroni and cheese</a> has become one of the most popular recipes on my site. I made it for us on a whim, since it had been a while since the last time we had it. I just had to confirm that all of the attention it's getting is well-deserved -- and I believe that it is!</span></span></div>
Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com24tag:blogger.com,1999:blog-5018135012385481283.post-5559290260262331112014-05-23T07:00:00.000-04:002014-05-23T07:00:02.422-04:00Recipe Rewind: Rigatoni with Grilled Peppers and Onions<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2UP8BrurPRU61UI3WacP-vwK5mVXLzRlqNiHYsos3l3l3gvArJya2surbeCkyqWdwYsaI2N3-C0WKky88fePXCDJeknTVEqpVhEtbalvCOM8xyv_QRCMSx5uP66S3GEkwog9SaDGZ44x/s1600/rigatoni+with+grilled+peppers+and+onions.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2UP8BrurPRU61UI3WacP-vwK5mVXLzRlqNiHYsos3l3l3gvArJya2surbeCkyqWdwYsaI2N3-C0WKky88fePXCDJeknTVEqpVhEtbalvCOM8xyv_QRCMSx5uP66S3GEkwog9SaDGZ44x/s1600/rigatoni+with+grilled+peppers+and+onions.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Memorial Day cook-outs are all about The Meat. We know this. BBQ chicken, brats, burgers, hot dogs...We load the grill up with all of it, and we <i>go for it</i>. </span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">But may I suggest that, this year, you leave a tiny bit of space open for some bell peppers and onions, and make this pasta dish to go alongside all of The Meat? I promise you won't be sorry.</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">I first made this pasta years ago, and it was long overdue for a reappearance here. </span></span><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">This is one dish that's every bit as delicious as it is gorgeous. It's hearty enough to serve as a vegetarian main dish, but it's also a perfect side dish. The flavor of the grilled peppers and onions, especially in combination with the basil, is just fantastic. </span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">This is perfect summer food: It's healthy, simple, and oh-so-satisfying.</span></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Rigatoni with Grilled Peppers and Onions</b></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">from <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/rigatoni-grilled-peppers-onions-10000001815652/index.html?action=displayRecipe&recipe_id=1815652">Real Simple</a></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><b> </b></span></span><span itemprop="ingredients"> </span><br />
<span style="font-size: small;"><span style="font-family: verdana;">2 medium red onions, sliced into rings </span><br /><span style="font-family: verdana;">2 large sweet bell peppers, cut into quarters</span><span style="color: #663366; font-family: verdana;"></span><br /><span style="font-family: verdana;">Olive oil </span><br /><span style="font-family: verdana;">Kosher salt and pepper </span><br /><span style="font-family: verdana;">12 ounces (4 to 5 cups) rigatoni</span><br /><span style="font-family: verdana;">1 bunch spinach, stems trimmed, or one 5-ounce package </span><br /><span style="font-family: verdana;">1 cup (about 3 1/2 ounces) grated Parmesan </span><br /><span style="font-family: verdana;">3/4 cup basil leaves, thinly sliced </span><br /><br /><span style="font-family: verdana;">1.
Bring a large pot of water to a boil. Heat a grill or grill pan to
medium-high. In a large bowl, toss the onions, bell peppers, oil, 1/2
teaspoon salt, and 1/2 teaspoon pepper. Grill, turning occasionally,
until tender, 8 to 10 minutes. Transfer to a cutting board and cut into
bite-size pieces.</span><br /><br /><span style="font-family: verdana;">2.
Cook the pasta according to the package directions. Reserve 1 cup of
the cooking water, drain the pasta, and return the pasta to the pot. Add
the grilled vegetables, spinach, the reserved pasta water, and 3/4 cup of the Parmesan to the pasta and
toss to combine. Top with the basil and the remaining Parmesan before
serving.</span></span><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"> </span></span>Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com9tag:blogger.com,1999:blog-5018135012385481283.post-64277658408789193832014-05-19T07:00:00.000-04:002014-05-19T07:00:00.924-04:00Chicken Parmesan Ravioli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1mdCC5yBzM9fXghaL8hx2cYWNonB3wEmcKcyM_7UfOc8h6tRVnYT4rmGvrbvzciUQJij39hydnPQ9q5pQdT7nSfLElhJbYkKj08Yr2uloNAtk2iTD8EZOZjrhyI4SsDm8DemgBx4w4si/s1600/chicken+parmesan+ravioli.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht1mdCC5yBzM9fXghaL8hx2cYWNonB3wEmcKcyM_7UfOc8h6tRVnYT4rmGvrbvzciUQJij39hydnPQ9q5pQdT7nSfLElhJbYkKj08Yr2uloNAtk2iTD8EZOZjrhyI4SsDm8DemgBx4w4si/s1600/chicken+parmesan+ravioli.JPG" height="300" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">It's just a fact that some of the best meals I make are afterthoughts -- things that I throw together only with ingredients I happen to have on hand. Inevitably, those meals are uncomplicated and prepared with straightforward ingredients, and my family always loves them. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">This chicken parmesan ravioli is a perfect example of that type of meal. I had a bunch of random ingredients on hand that I'd purchased for a dish I never got around to making -- so I made this with them instead. Breaded chicken nuggets, cheese ravioli, tomato sauce, and some chunks of fresh mozzarella and chopped basil tossed in at the end...I think I liked this version better than classic chicken parm, and judging by the way my family inhaled it, I don't think they had any complaints either.</span></span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Chicken Parmesan Ravioli</b></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 pound chicken tenders, cut into chunks</span></span></div>
<span style="font-size: small;">
</span><div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 cup Italian-seasoned breadcrumbs</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 cup flour </span></span></div>
<span style="font-size: small;">
</span><div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/4 cup grated parmesan cheese</span></span></div>
<span style="font-size: small;">
</span><div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 egg, beaten</span></span></div>
<span style="font-size: small;">
</span><div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Vegetable or canola oil for frying</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 jar of your favorite spaghetti sauce</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 package frozen cheese ravioli</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">8 ounces fresh mozzarella cheese, cut into chunks</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/4 cup fresh basil leaves, cut into a chiffonade</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Shredded parmesan cheese</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1. </span><span style="font-family: Verdana,sans-serif;">Place
the breadcrumbs, flour, and 1/4 cup parmesan cheese in a plastic freezer bag.
Dip the chicken chunks in egg, then add to the bag and shake to evenly
coat. </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2. Heat the oil over medium-high heat in a large pot. Fry the chicken in batches until crisp and cooked through. Remove to a baking sheet and place in a warm oven while you prepare the rest of the meal.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">3. Meanwhile, heat the spaghetti sauce over gentle heat in a medium pot. Cook the ravioli according to package directions; drain.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">4. Return the ravioli to the hot pot. Add the heated sauce, the reserved chicken pieces, the chopped mozzarella, and most of the basil. Stir gently to combine.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">5. Sprinkle each serving with additional basil and parmesan cheese.</span></span><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> </span></span></div>
Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com24tag:blogger.com,1999:blog-5018135012385481283.post-19407473246761729612014-05-16T07:00:00.000-04:002014-05-16T07:00:02.041-04:00Sriracha Beef Tacos<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnrEaWu2ZtxJVy3xcsOiDrHTrp7TRRyVnIvV_AwejQHkrPo60A96P8-QTmDdrP4UJK0slUmDs0hchGq7sEOnijwrHKn6LZF5t00KW3jENGojLe51C0qtFREFWrZngH0M2613NF3UFoe5U/s1600/siracha+beef+tacos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnrEaWu2ZtxJVy3xcsOiDrHTrp7TRRyVnIvV_AwejQHkrPo60A96P8-QTmDdrP4UJK0slUmDs0hchGq7sEOnijwrHKn6LZF5t00KW3jENGojLe51C0qtFREFWrZngH0M2613NF3UFoe5U/s400/siracha+beef+tacos.JPG" height="300" width="400" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">As much as I love to cook, I frankly just don't have the time or the energy lately to make dinners that take a lot of time. The Cassie of Spring 2014 is giving the side eye to the Cassie of Fall 2013 (the girl who made <a href="http://cassiecraves.blogspot.com/2013/10/completely-homemade-chicken-noodle-soup.html">chicken noodle soup completely from scratch</a> and <a href="http://cassiecraves.blogspot.com/2013/10/big-batch-bolognese-sauce.html">bolognese sauce for days</a>) and wondering just who the heck that girl was, and how the heck she had that much time. Cassie of Spring 2014's days are filled with work deadlines and soccer games and tee-ball games and a multitude of social activities that I am committed to, whether I like them or not. So dinner's gotta be easy. And fast.</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">These tacos take about 15 minutes to make, start to finish, so they fit into my current food philosophy perfectly. They're just ground beef tacos, yes, but they're taken to a completely new level with the addition of sriracha (one of the world's best ingredients, in my opinion). The sriracha is spicy, but ranch dressing and avocado provide just the right amount of cool creaminess to take the edge off. They're fabulous and simple, and a fun and delicious take on taco night.</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Sriracha Beef Tacos</b></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">adapted from <a href="http://tasteofhomecooking.blogspot.com/2012/03/recipe-swap-sriracha-beef-tacos.html">A Taste of Home Cooking</a> and originally from <a href="http://sweetsbeginning.blogspot.com/2011/11/taco-tuesday-sriracha-beef-tacos.html">Sweet Beginnings</a><b> </b> </span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 pound ground sirloin<br />1 tablespoon olive oil<br />2 cloves garlic, minced<br />1 small onion , finely chopped<br />1/4 cup water<br />1 tablespoon chili powder<br />1/2 tablespoon cumin<br />2 tablespoons sriracha, divided</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/2 cup ranch dressing<br />8-10 flour tortillas<br />Shredded cheddar cheese</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Chopped tomatoes</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Shredded lettuce</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Sliced avocado </span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1. Heat
olive oil in a skillet over medium-high heat. Add garlic and onions and cook for 1-2 minutes, until softened. Add sirloin, stir to combine,
and cook until browned. Add water, chili powder, cumin and 1
tablespoon sriracha to the meat mixture. Stir, reduce heat, and simmer
for 5 minutes.<br /><br />2. While taco mixture finishes cooking, combine ranch dressing and remaining 1 tablespoon sriracha in a small bowl.
Set aside.<br /><br />3. Warm flour tortillas; spoon taco mixture into tortillas and top with cheese, tomato, lettuce, avocado, and sriracha ranch sauce.</span></span><br />
Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com11tag:blogger.com,1999:blog-5018135012385481283.post-19452967287927634682014-05-14T07:00:00.000-04:002014-05-14T07:00:02.066-04:00Bagel BLTs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhMih_jYxmJrOeE6pPYvWoPc68-BpssrkGAmSYFgI5JJs1I6STAtd0ItqgtA89wVwvj7aM-nDvYFvwG7BIyIdCn_mp_5Y_DYiFQwsd8TGnzdUaRK71wtSOBfdxULJZXuRzYCBAIYiMI23/s1600/bagel+BLTs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVhMih_jYxmJrOeE6pPYvWoPc68-BpssrkGAmSYFgI5JJs1I6STAtd0ItqgtA89wVwvj7aM-nDvYFvwG7BIyIdCn_mp_5Y_DYiFQwsd8TGnzdUaRK71wtSOBfdxULJZXuRzYCBAIYiMI23/s1600/bagel+BLTs.JPG" height="300" width="400" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Can we all agree that it's pretty hard to improve upon a BLT? I mean, it's a classic for a reason, am I right? That being said -- I still find it fun to make new and different versions. So when I saw a bagel BLT in a recent issue of <i>Everyday with Rachael Ray</i>, I had one of those immediate <i>I need that nowwww!! </i>moments. I think we had these for dinner the very next night. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Let me tell you guys, this is an absolutely delicious take on the BLT. Garden veggie cream cheese is one of my favorite food items in the world (I've been known to spread it on Ritz crackers and call that dinner), and it works so well on this sandwich -- with the bacon, in particular. Something about the creamy cheese and the crisp, salty bacon is just absolutely perfect. </span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">And, with only 5 ingredients and 15 minutes of cook time? I. am. smitten.</span></span><br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><br /></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Bagel BLTs</b></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">adapted from <a href="http://www.rachaelray.com/recipe.php?recipe_id=5829">Rachael Ray</a></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><b> </b></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">12 slices bacon</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">4 bagels, split and toasted</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Garden vegetable cream cheese</span></span> </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">8 lettuce leaves</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">4 slices tomato</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span class="recipe-direction instruction">1. Preheat the oven to 375 degrees.
Arrange the bacon on a broiler pan; bake until crisp, 15 minutes.</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span class="recipe-direction instruction">2. Slather each side of the bagels with a thin layer of the cream cheese. Top each bagel bottom with three slices bacon, two lettuce leaves, and a slice of tomato. Season with salt and pepper and add the bagel tops.</span><span itemprop="recipeInstructions"></span></span>Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com9tag:blogger.com,1999:blog-5018135012385481283.post-47636838380499841852014-05-12T08:00:00.000-04:002014-05-12T08:00:01.512-04:00Grilled BBQ Chicken Sandwiches with Brown Sugar Grilled Onions<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSXpP0QUJxsz-_R-2CtUiugWSWJJeL6ly91BsKdrPdPBIB6-bQL79e0gqu_dB0y1p6Fz6VnkyUfexX1XboEaylqG6JMA-qDNzIdBhFCw3om6euO0R33dzDXkhx8Z099nxXRtKR5oNJcCD/s1600/grilled+bbq+chicken+sandwiches+with+brown+sugar+grilled+onions.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhSXpP0QUJxsz-_R-2CtUiugWSWJJeL6ly91BsKdrPdPBIB6-bQL79e0gqu_dB0y1p6Fz6VnkyUfexX1XboEaylqG6JMA-qDNzIdBhFCw3om6euO0R33dzDXkhx8Z099nxXRtKR5oNJcCD/s1600/grilled+bbq+chicken+sandwiches+with+brown+sugar+grilled+onions.JPG" height="300" width="400" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">If there is one thing that our incredibly long winter did to me (aside from making me curse a lot more than usual and start dreaming about moving to a warmer place), it made me pine for grilled foods of all kinds. Pretty much the second that the weather finally turned warm for good, Joe replaced the grill's propane tank, and we started cooking outside more often than not. We have been grilling All The Things, and these sandwiches are one of our recent favorites.</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">I had a craving for BBQ chicken sandwiches with pickles, and then I thought, why not add some onions to those sandwiches? And why not coat those with brown sugar and grill those, too? And why not add tons of cheese and, also, why not butter the buns and grill those as well? Sometimes I love the way my mind works. </span></span><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Grilled BBQ Chicken Sandwiches with Brown Sugar Grilled Onions</b></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">4 chicken breasts</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1 cup Italian dressing</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1 tablespoon Worcestershire sauce</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Juice of 1 orange</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">2 teaspoons chili powder</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">BBQ sauce</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1 large sweet Vidalia onion, sliced into thick rings</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">2 tablespoons olive oil</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">2 tablespoons brown sugar</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1/2 teaspoon salt</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1/4 teaspoon freshly-ground black pepper</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1 cup shredded cheddar cheese</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">4 sandwich buns</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Butter</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Sliced pickles</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Mayonnaise</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1. In a large food storage bag, combine the dressing, Worcestershire, orange juice, and chili powder. Add the chicken, close the bag, and toss to combine. Marinate for 1 hour, up to overnight.</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">2. Heat a grill or grill pan over medium-high heat. Toss together the onion rings, olive oil, brown sugar, and salt and pepper in a bowl.</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">3. Add the chicken and the onions to the grill. Cook until the onions are tender and charred and the chicken is cooked through. Brush both sides of the chicken generously with BBQ sauce.</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">4. Top each of the chicken breasts with a pile of the onions. Add 1/4 cup cheese to each breast. Close the grill and let the cheese melt.</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">5. Butter the buns and add them to the grill, cooking until crisp and fragrant. Serve each chicken breast on a bun with pickles and mayonnaise. </span></span>Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com8tag:blogger.com,1999:blog-5018135012385481283.post-51008019212751245182014-05-02T07:00:00.000-04:002014-05-02T07:00:01.436-04:00Restaurant-Style Salsa and Queso Blanco Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-x__ypbc3bqTdhHMkM2NCApkjvErUSiBhRCyzUixxPnDj-qvtdB6DGrE_IK5S1wLFuLfPTplm1jbK5SPxeOA_MjarvGYzIT815_czi2VTz6h5ETxEBsu6SuVKjOv34JntZ4Qu7WqVZStr/s1600/restaurant+style+salsa+and+queso+blanco.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-x__ypbc3bqTdhHMkM2NCApkjvErUSiBhRCyzUixxPnDj-qvtdB6DGrE_IK5S1wLFuLfPTplm1jbK5SPxeOA_MjarvGYzIT815_czi2VTz6h5ETxEBsu6SuVKjOv34JntZ4Qu7WqVZStr/s1600/restaurant+style+salsa+and+queso+blanco.JPG" height="300" width="400" /></a></div>
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Monday is <i>cinco de Mayo</i>, and there is one thing I know for sure: I am going to be ready for a margarita at the end of it. Bright and early Monday morning, I'm chaperoning Andrew's kindergarten class field trip to the local science center. I'm sure it will be fun, and also that it will be stressful. I will definitely be ready for a <i>siesta </i>instead of a <i>fiesta </i>by the end of the day.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">When I was looking through my saved Mexican recipes (and there are a lot of them!), searching for something to share to celebrate this fun holiday, it didn't take me long to settle on these two. This is the best restaurant-style salsa I've ever tried, and this is the best queso dip I've ever made. And I firmly believe that they are both required elements of any good Mexican spread.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">The salsa is spicy, with awesome tomato flavor and the perfect texture and consistency. The queso is...Well, there are just no words to describe the queso, really. It's incredible. I'm telling you, you're going to love both of these recipes -- especially if you eat them together over tortilla chips. Mmm.</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Restaurant-Style Salsa</b></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">from <a href="http://www.foodnetwork.com/recipes/ree-drummond/restaurant-style-salsa-recipe.html">The Pioneer Woman</a><b> </b></span></span><br />
<br />
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Two 10-ounce cans diced tomatoes with green chiles</span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">One 28-ounce can whole tomatoes with juice
<br />1/2 cup fresh cilantro leaves <br />1/4 cup chopped onion
<br />1 clove garlic, minced
<br />1 whole jalapeno, quartered and sliced thin, with seeds and membrane
<br />1/4 teaspoon ground cumin
<br />1/4 teaspoon salt
<br />1/4 teaspoon sugar
<br />1 lime, juiced</span></span></div>
<br />
<div>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1. Combine the diced tomatoes, whole tomatoes, cilantro, onions,
garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food
processor. <br />
<br />2. Pulse until you get the salsa to the consistency you like,
about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust
as needed.
<br />
<br />3. Refrigerate the salsa for at least an hour before serving.</span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> </span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b><span style="font-size: large;">Queso Blanco Dip</span></b></span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span style="font-size: large;"><span style="font-size: small;">from <a href="http://www.seededatthetable.com/2011/11/30/queso-blanco-dip-the-second-and-final-attempt/">Seeded at the Table</a></span></span></span></span></div>
<div>
</div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 1/4 (1.25) pound block white American cheese, cut into 1-inch cubes</span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/4 cup diced green chiles, from a can</span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 pickled jalapenos, chopped</span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 ounce pickled jalapeno juice</span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2/3 cup whole milk</span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/2 cup cold water</span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></span></div>
<div>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><span class="instructions" id="zlrecipe-instructions-list"><div class="instruction" id="zlrecipe-instruction-0" itemprop="recipeInstructions">
1. Toss
all ingredients into a large microwave-safe bowl. Microwave on high
for 5-7 minutes, stopping to stir after every minute. The mixture might
seem watery during the first few stirs, but should come together as a
nice runny dip after all the cheese is melted.
</div>
<div class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">
<br /></div>
<div class="instruction" id="zlrecipe-instruction-1" itemprop="recipeInstructions">
2. Serve immediately as a dip with tortilla chips.
</div>
</span><span style="font-size: large;"><span style="font-size: small;"> </span></span><b><span style="font-size: large;"> </span></b> </span></span></div>
Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com9tag:blogger.com,1999:blog-5018135012385481283.post-1939514084133200042014-04-28T07:00:00.000-04:002014-04-28T07:00:00.940-04:00Buffalo Ranch Chicken Sliders<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizL1u-lmFXomefERXRFgjWgXBXFZQaFYfAz8B-4FJsyBMV4V_EhE_DCG_oK6YIG0b2qsmGHVxXlJ-AqTCc-CnyzGdSo2YRHiIQ9exFmLf5VXD3JzO2CSz6NtSW8s7IL3arhIzC-ranfKUW/s1600/buffalo+ranch+chicken+sliders.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizL1u-lmFXomefERXRFgjWgXBXFZQaFYfAz8B-4FJsyBMV4V_EhE_DCG_oK6YIG0b2qsmGHVxXlJ-AqTCc-CnyzGdSo2YRHiIQ9exFmLf5VXD3JzO2CSz6NtSW8s7IL3arhIzC-ranfKUW/s1600/buffalo+ranch+chicken+sliders.JPG" height="300" width="400" /></a></div>
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Oh hi. Remember me? It's been a while, huh? Just to catch you up, here's some of what I've been up to in the month-and-a-half since I was last here:</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1. Taking Will back and forth to soccer practice and soccer games.</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">2. Taking care of the secretarial duties that come with being a tee-ball coach (Joe is coaching Andrew's tee-ball team this year).</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">3. Surviving the end of another tax season at work.</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">4. Reading <i>A Game of Thrones</i>. (OMG so good!)</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">5. Watching <i>Game of Thrones</i>.</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">6. Working on landscaping projects and getting ready to install our pool (!!!) and plant our garden (!!!). </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">7. Making delicious food and generally being too busy (and too selfish with the free time I <i>do </i>have) to share it with you. Shame on me!</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">One of the delicious foods I've been making are these buffalo ranch chicken sliders, which I have made no less than three times in the last month. Joe and I are both kind of obsessed with them, and can you really blame us? </span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">These were inspired by the parmesan ranch buffalo wings Joe made for pretty much every televised sporting event after my lovely bonus mom got me a deep-fryer for Christmas. I've never been a huge fan of wings; I mean, I'll eat them and enjoy them, but I definitely prefer boneless chicken. Wings seem like a lot of work and a lot of mess for not that much meat. So I took Joe's wing recipe, modified it slightly, and came up with these sliders. They're a winner on all levels, and our whole family loves them (I just leave the buffalo sauce off of Andrew's and Will's sliders to make them kid-friendly). </span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">We could eat these once a week -- and basically have for the last month. And we probably will have them once a week for all the months to come, forever.</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><b>Buffalo Ranch Chicken Sliders</b></span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">6 chicken tenders, cut in half width-wise</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1 cup buttermilk</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">2 packages ranch dressing mix, divided</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1/4 teaspoon black pepper</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1 egg</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1 cup flour</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1/2 cup panko breadcrumbs </span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1/2 cup Frank's red hot</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">2 tablespoons butter </span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Vegetable oil for frying</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">3 slices cheddar cheese, cut into 4 squares per slice</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">12 slider buns</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1 avocado, halved, pitted, and sliced</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">Prepared ranch dressing </span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">1. Stir together the buttermilk, 1 packet of ranch dressing mix, and black pepper in a bowl. Add the chicken and toss to combine. Cover and let the chicken marinate for 30 minutes, up to 2 hours. </span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">2. After the chicken has marinated, scramble the egg in a small dish and add to the buttermilk mixture with the chicken. Toss to combine. </span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">3. Whisk together the flour, panko and remaining packet of ranch dressing mix. Dredge each piece of chicken in the flour mixture, shaking off the excess.</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">4. Heat oil in a deep-fryer or Dutch oven over medium-high heat. Add the chicken in batches and cook until browned and crispy, then remove to a paper towel-lined plate and sprinkle with salt. </span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">5. Meanwhile, while the chicken is frying, in a small saucepan, heat the hot sauce and butter over low heat.</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">6. After the chicken is fried, use a brush to spread the hot sauce mixture over each piece. Add a square of cheddar cheese to each piece of chicken. Serve on slider buns with slices of avocado and ranch dressing.</span></span>Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com12tag:blogger.com,1999:blog-5018135012385481283.post-20191124801626092942014-03-10T07:00:00.000-04:002014-03-10T07:00:00.620-04:00Chicken and Spinach Tacos with Creamy White Bean Mash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkDKKP7idDSavmRBGh1XhgurhO1iUEpBI8T_GE_LngscJ7UWP12GckelINn15BDsIXz-cjUNp3RELmIRaWLFq8wORliJMnlf5Pb0ogamZYgglX1IN4awYG75XUTh7LGWCxoWXOBdLiQOkL/s1600/chicken+and+spinach+tacos+with+white+bean+mash.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkDKKP7idDSavmRBGh1XhgurhO1iUEpBI8T_GE_LngscJ7UWP12GckelINn15BDsIXz-cjUNp3RELmIRaWLFq8wORliJMnlf5Pb0ogamZYgglX1IN4awYG75XUTh7LGWCxoWXOBdLiQOkL/s1600/chicken+and+spinach+tacos+with+white+bean+mash.JPG" height="300" width="400" /></a></div>
<br />
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Since I'm the one who does the grocery shopping and cooking for my family, I'm the one who plans our meals. As a result, I'm the one who usually chooses what we eat. Every once in a while the guys in my life will make a request (Will's is always spaghetti, Andrew's is always <a href="http://cassiecraves.blogspot.com/2013/06/sweet-and-spicy-pork-and-asparagus-stir.html">pork and asparagus stir fry</a>, and Joe's is always <a href="http://cassiecraves.blogspot.com/2010/11/bacon-cheeseburger-meatloaf.html">bacon cheeseburger meatloaf</a>), but for the most part, I make the choices.</span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">My choices aren't always met with complete agreement, either. When I told Joe about this particular meal, he definitely gave me the side-eye. The boys looked at it skeptically when they saw their plates, too. But, happily, all three of them loved these tacos once they took their first bite. That's usually the case. You'd think by now they'd have a little more trust in me!</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">When it comes to mashing, I see no reason why black beans should have all the fun. White beans, with their naturally creamy texture, are perfect for making a mash that is flavorful, velvety, and delicious. With the protein in the beans, the lean chicken, and vitamin-rich spinach, this meal is healthy as well as delicious. These tacos are a tasty and very quick light meal!</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Chicken and Spinach Tacos with Creamy White Bean Mash</b></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">inspired by <a href="http://www.myrecipes.com/recipe/white-bean-spinach-tacos-50400000129995/">Cooking Light</a></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 can cannellini beans, rinsed and drained</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 small onion, finely diced</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 cloves garlic, minced</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Salt and pepper to taste</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 tablespoons sour cream</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Juice of 1 lime</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 pound boneless skinless chicken breasts, diced into 1-inch pieces</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">3 cups baby spinach leaves, thinly sliced into ribbons </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">3 tablespoons <a href="http://cassiecraves.blogspot.com/2009/07/homemade-taco-seasoning.html">taco seasoning</a></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2/3 cup water</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Warmed flour tortillas</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Crumbled queso fresco cheese</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Salsa </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1. Heat some vegetable oil in a small skillet over medium heat. Add the onion and cook until softened and translucent. Add garlic and salt and pepper and cook for 30 seconds. Using a potato masher, mash the beans. Stir in the sour cream and heat through. Remove from the heat and stir in the lime juice.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2. Heat some vegetable oil in a medium skillet over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through. Add the spinach, taco seasoning, and water and stir to combine. Reduce heat to medium low and simmer while the spinach wilts. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">3. To serve, spread some of the white bean mash on the bottom of a flour tortilla. Top with the chicken mixture, queso fresco, and salsa, if desired. </span></span></div>
Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com7tag:blogger.com,1999:blog-5018135012385481283.post-765944744621439902014-03-06T07:00:00.000-05:002014-03-06T07:00:00.592-05:00Tater Tot Omelet Cups<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCWNyQuA6VkhcwGN47uhokqT1Pg9O-gQ1M8cJbvsPcPOCn_CdAks2vQhNEUETgzIayhoiupZbTUeBG2CV0EmrA11ux2RdV9Y3CkD8L4ncZXLP-l99IqcLgHET8ojeectertfBY7m26mAW/s1600/tater+tot+omelet+cups.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZCWNyQuA6VkhcwGN47uhokqT1Pg9O-gQ1M8cJbvsPcPOCn_CdAks2vQhNEUETgzIayhoiupZbTUeBG2CV0EmrA11ux2RdV9Y3CkD8L4ncZXLP-l99IqcLgHET8ojeectertfBY7m26mAW/s1600/tater+tot+omelet+cups.JPG" height="400" width="325" /></a></div>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I struggle with breakfast.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I mean, not with <i>eating </i>breakfast. I love to <i>eat </i>breakfast foods at all hours of the day. The part that I struggle with is the <i>making </i>of breakfast. It's definitely not going to happen when I first wake up, because mornings are another thing that I struggle with. As much as I <i>want</i> to be a morning person...the siren song of my warm bed and snooze button win every time. Nearly 31 years, and this is still a work in progress for me. At this point I don't know if I'll ever be able to change my ways.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">So if I want my family to eat a breakfast that doesn't come from a carton of some type, I have to plan ahead. I've been doing some batch breakfast-sandwich-making on the weekends, and I love having those on hand in the freezer. I love having this recipe for tater tot omelet cups in my cooking arsenal, too, because they also freeze really well and are absolutely delicious. They're an omelet you can eat with your hands -- what's not to love about that? </span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">These are also customizable in lots of different ways; our favorite way is with bacon, green peppers, green onions, and cheddar cheese. But I could also get behind using sausage, ham, spinach, tomatoes, mushrooms, even broccoli...pretty much anything. They're hearty, simple, convenient, adaptable and delicious -- perfect for a mama like me who just can't get going most mornings. :)</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><b>Tater Tot Omelet Cups</b></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">adapted from <a href="http://www.ellaclaireinspired.com/2013/09/delicious-omelet-and-potato-breakfast.html">Ella Claire Inspired</a><b> </b></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">36 frozen tater tots</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">8 eggs</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/4 cup milk</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Dash of hot sauce </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/2 pound bacon, chopped and cooked until crisp</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 green bell pepper, finely chopped</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 green onions, thinly sliced</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Salt and pepper to taste </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3/4 cup shredded cheddar cheese</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1. Preheat the oven to 400 degrees. Grease a 12-cup muffin tin with cooking spray (really, <i>really </i>well). Cook the tater tots in the microwave for 2 minutes on high heat to thaw.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2. Press 3 tater tots into the bottom of each muffin tin, using the bottom of a small glass (a shot glass works well for this). Bake for 10 minutes in the preheated oven.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3. While the tater tots are baking, whisk together the eggs, milk, and hot sauce. Add the bacon, green peppers, green onions, and salt and pepper to taste.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">4. When the tater tots have baked, remove them from the oven and reduce the heat to 350 degrees. Pour equal portions of the egg mixture into each cup and top each cup with 1 tablespoon of cheese. </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">5. Bake for 20 minutes, or until eggs are set. Gently run a butter knife around the edge of each muffin cup and use a fork to pop them out of the cups. </span></span>Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com7tag:blogger.com,1999:blog-5018135012385481283.post-13182987439109353602014-03-03T07:00:00.000-05:002014-03-03T07:00:00.282-05:00Linguine with Crispy Chicken, Roasted Tomatoes, and Caramelized Onion Cream Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5h9RMnUV_g_I_ohn_ETw67197nOuVwtBYM0OgRAj3Q8PEtC9pHFAgauTT_vnXOyY9rxFkUFeOX-1g_l_xlZQ53o0BuvNdhaQqN3LHakB2qx9YmKZxqS6riS_xhURIiUSA81_YOd5xGZqN/s1600/linguine+with+crispy+chicken,+roasted+tomatoes+and+caramelized+onion+cream+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5h9RMnUV_g_I_ohn_ETw67197nOuVwtBYM0OgRAj3Q8PEtC9pHFAgauTT_vnXOyY9rxFkUFeOX-1g_l_xlZQ53o0BuvNdhaQqN3LHakB2qx9YmKZxqS6riS_xhURIiUSA81_YOd5xGZqN/s1600/linguine+with+crispy+chicken,+roasted+tomatoes+and+caramelized+onion+cream+sauce.JPG" height="300" width="400" /></a></div>
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I can't believe it's been almost three weeks since the last time I posted! I guess I've been keeping myself busy in other ways, like playing 1 million games of Hungry Hungry Hippos, cursing the snow that just won't stop, and praying for spring to arrive sooner rather than later. Yes, all of those things are directly related to being cooped up in the house for too long. This winter has sapped my energy for everything; I can count on two hands the times I actually cooked dinner during the entire month of February. It's desperate times around here, folks. Spring needs to get here STAT.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">But finally, I found a recipe to pull me out of my blogging funk -- one that I just had to share with you right away. This was our dinner on Saturday night, and I'm already looking forward to making it again. And again...and again...and again. This pasta dish is so fantastic. Basically, you boil some pasta and you roast some tomatoes. You bread some chicken in panko and fry it. You caramelize some onions and toss them with some cream. Then you stir it all together and devour it. Oh yeah.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">This pasta has it all. The sweetness of the onions, apple juice and cream are balanced out by black pepper to make a luxurious, velvety sauce. The soft, bursting roasted tomatoes are counterbalanced by the crispy nuggets of chicken. It does use a few pans, but it's more than worth it. It's so perfect that, when we sat down to dinner last night, Will was near tears because he wanted to eat this pasta for dinner for a second night in a row. And these days Will doesn't really want to eat <i>anything</i>, so this was a huge development. If my picky four-year-old loves it, then it will probably taste transcendent to you.</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Linguine with Crispy Chicken, Roasted Tomatoes, and Caramelized Onion Cream Sauce</b></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">heavily adapted from <a href="http://www.everyday-reading.com/2013/09/roasted-tomato-and-caramelized-onion.html">Everyday Reading</a></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><u>For the pasta</u>:</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">8 ounces linguine</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Parmesan cheese</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><u>For the roasted tomatoes</u>:</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 pint cherry tomatoes</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tablespoon olive oil</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Salt and pepper to taste</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b> </b><u>For the chicken</u>:</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 large chicken breast, cut into bite-sized chunks</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 egg, beaten</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 cup panko breadcrumbs</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 cup Italian-style breadcrumbs</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 teaspoon Italian seasoning</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon garlic powder</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon each salt and black pepper</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Vegetable oil for frying</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><u>For the sauce</u>:</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 large onion, thinly sliced</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 tablespoons butter</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tablespoon olive oil</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">3 cloves garlic, minced </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 cup apple juice</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 cup heavy cream</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Salt and pepper to taste</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1. Preheat the oven to 400 degrees. Arrange tomatoes on a foil-lined baking sheet; drizzle with olive oil, sprinkle with salt and pepper, and toss to combine. Cook for 20 minutes or until browned and bursting.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2. Meanwhile, add the beaten egg to a large bowl. Mix together the panko, Italian breadcrumbs, Italian seasoning, garlic powder, and salt and pepper in a separate bowl. Heat vegetable oil in a medium saucepan (enough to shallow-fry the chicken). Dip the chicken pieces in the egg, then in the breadcrumb mixture. Fry in batches until golden and crispy; remove to a paper-towel-lined plate and sprinkle with coarse salt.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">3. Meanwhile, melt the butter and olive oil in a large skillet. Add the onions, season with salt and pepper, and cook over medium-low heat, stirring frequently, until onions are fragrant and caramelized. </span></span><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">4. While the onions are caramelizing, cook the pasta to al dente according to package directions; drain.</span></span><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">5. Add the garlic to the caramelized onions; cook and stir for 30 seconds. Raise heat to medium-high and stir in the apple juice, scraping the bottom of the pan with a wooden spoon to pick up any browned bits. Let the apple juice reduce slightly, then stir in the cream. Reduce heat back to medium-low and heat gently until thickened; taste for seasoning and add salt and pepper to taste.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">6. Gently stir together the reserved tomatoes, crispy chicken, and pasta. Add the sauce and toss gently to combine. Serve with parmesan cheese. </span></span>Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com1tag:blogger.com,1999:blog-5018135012385481283.post-88830384591028319612014-02-11T07:00:00.000-05:002014-02-11T07:00:00.958-05:00BBQ Cheddar Chicken Meatball BLT Sliders<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEyBJfbb9GVYthqCwDSv33Y_HSmlFkvZkqfGbZKt4XBihLkMa_EYdK3tivpVAXY944SpsRwT_Fif4vGaC6-GfBkNfVzqwdWbzCbQahdvzEyOEph1yxuSPcOnnB0EKJV3sbE_-ARoOhmX2/s1600/bbq+cheddar+chicken+meatball+BLT+sliders.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLEyBJfbb9GVYthqCwDSv33Y_HSmlFkvZkqfGbZKt4XBihLkMa_EYdK3tivpVAXY944SpsRwT_Fif4vGaC6-GfBkNfVzqwdWbzCbQahdvzEyOEph1yxuSPcOnnB0EKJV3sbE_-ARoOhmX2/s400/bbq+cheddar+chicken+meatball+BLT+sliders.JPG" height="300" width="400" /></a></div>
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I feel like you guys are probably kind of worried about me at this point. Like, I know you're whispering amongst yourselves over there in the corner. <i>"Does she really eat that much bacon? Does she make </i>anything <i>that doesn't have bacon in it? It might be time to schedule a bacon intervention. A baconvention." </i> </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">And honestly, I understand where you're coming from. I really do. I do share lots of recipes that include bacon. But I feel that it's important that I also tell you that I make plenty of meals that don't involve bacon. Granted, most of the meals that <i>don't </i>involve bacon leaving me thinking how much better they'd be <i>with </i>bacon, but still. And I promise, one of these days I'll share a non-bacon-centric recipe.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">But today is not that day.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">We're talking BBQ chicken meatball BLT sliders today, and they definitely include glorious, glorious bacon. They also include other yummy ingredients, like BBQ sauce and cheddar cheese, but mostly bacon. They're like the most kicked-up version of a BLT you've ever had, and they are <i>amazing. </i>They're super quick, super flavorful, and super delicious. And super BACON-Y. Life is good.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>BBQ Cheddar Chicken Meatball BLT Sliders</b></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">adapted from <a href="http://insidebrucrewlife.com/2013/09/blt-meatball-sliders/">Inside BruCrew Life</a></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b> </b></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><b> </b>1 pound bacon</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 pound ground chicken</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 cup shredded cheddar cheese</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 cup breadcrumbs</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 teaspoon each salt and pepper</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 cloves minced garlic</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 egg</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 cup BBQ sauce</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Sliced Roma tomatoes</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Shredded lettuce</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Mayonnaise </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">12 slider buns</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1. Cook the bacon in a large skillet until crisp; remove to paper towels to drain. Crumble 4 strips of bacon or chop it finely. Reserve the remaining 12 strips for the sandwiches.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2. Preheat the oven to 400 degrees. In a large bowl, combine the chopped bacon, the chicken, cheddar cheese, breadcrumbs, salt and pepper, garlic and egg.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">3. Shape the mixture into 24 meatballs. Place on a foil-lined baking sheet and bake for 20 minutes.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">4. Coat the cooked meatballs in the BBQ sauce. Assemble each sandwich with 2 meatballs, 1 slice of bacon (broken in half), a slice of tomato, and some lettuce. Smear the slider buns with mayonnaise and serve.</span></span>Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com0tag:blogger.com,1999:blog-5018135012385481283.post-67300985274182189062014-02-07T07:00:00.000-05:002014-02-07T07:00:02.109-05:00Conversation Heart Rice Krispie Treats<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcZ1_XloFqxG7AyJy_jGfL9TJKC4fxnRLRtkIuAs0QAY8jUoZbSAYx4Pwiuf91tRTHxm8_D11s3ANhWe59B77TLG3NnsXWyJpa-OZ4vlmzlW7AYS8VSgDNC5zzkiTytbXXYGFD9BIrRUU/s1600/conversation+heart+rice+krispie+treats.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcZ1_XloFqxG7AyJy_jGfL9TJKC4fxnRLRtkIuAs0QAY8jUoZbSAYx4Pwiuf91tRTHxm8_D11s3ANhWe59B77TLG3NnsXWyJpa-OZ4vlmzlW7AYS8VSgDNC5zzkiTytbXXYGFD9BIrRUU/s400/conversation+heart+rice+krispie+treats.JPG" height="300" uea="true" width="400" /></a></div>
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I used to pride myself on being the mom who always made something homemade, adorable, festive, and <i>time-consuming </i>for my children's various daycare/preschool celebrations. But now? While I still try for adorable and festive, the time-consuming part (and sometimes the homemade part, too) has gone somewhat out the window. Now I'm mostly the mom who scrambles to make something at the last minute. With Andrew in kindergarten now, there is always <i>something</i> to do/make/buy/remember. I know all you other mamas understand where I'm coming from.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">So, when it comes to Valentine's Day this year, I'm buying a box of SpongeBob or Angry Birds or Mario Brothers cards. And when it comes to Valentine's Day <i>snacks</i>, I'm standing behind these Rice Krispie treats 100%. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Who doesn't love a Rice Krispie treat? And this version is adorable <i>and </i>festive, and semi-homemade too! Last Minute Mamas of the world unite!</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><b>Conversation Heart Rice Krispie Treats</b></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">from <a href="http://www.frugalcouponliving.com/2014/01/11/conversation-hearts-valentine-rice-krispie-treats-valentine-dessert/">Frugal Coupon Living</a></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">4 tablespoons butter</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">6 cups Rice Krispies cereal</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">10 ounces marshmallows</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Red food coloring</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 cups mini marshmallows</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 cup conversation hearts</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1. In a medium to large saucepan, melt butter over low heat. Add the large marshmallows and stir until completely melted. Stir in enough food coloring to make the marshmallows pink. Remove from heat.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2. Add Rice Krispies cereal and mini marshmallows. Stir until cereal is well combined.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">3. Prepare a cookie sheet with sides by spraying with cooking spray or coating with butter. Butter a spoon or your hands or use wax paper to press the mixture into the pan evenly.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">4. Press conversation hearts evenly around the mixture. Cool completely and cut into squares or heart shapes.</span></span><br />
<br />
<b> </b>Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com0tag:blogger.com,1999:blog-5018135012385481283.post-18565887725438953632014-02-05T07:00:00.000-05:002014-02-05T07:00:01.824-05:00Risotto with Bacon, Caramelized Onions, and Spinach<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXefqzA1WmHrvF78jPGOcJSLuzKC-x9_CICYdTmNFMK5mCcdTTy3XB98Cd1TF9jHX_6p3hM1u_oCMB2aFsOOwEn7L5Jpn2IdsA1Mn1B9p4IxOWQWZ68UQAC05PSR_-bfCYqgdasGJuA1mm/s1600/risotto+with+bacon%252C+caramelized+onions%252C+and+spinach.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXefqzA1WmHrvF78jPGOcJSLuzKC-x9_CICYdTmNFMK5mCcdTTy3XB98Cd1TF9jHX_6p3hM1u_oCMB2aFsOOwEn7L5Jpn2IdsA1Mn1B9p4IxOWQWZ68UQAC05PSR_-bfCYqgdasGJuA1mm/s1600/risotto+with+bacon%252C+caramelized+onions%252C+and+spinach.JPG" height="300" width="400" /></a></div>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I often marvel at how differently my kids eat from how my brother and I ate growing up. Don't get me wrong, my mom was an <i>amazing </i>cook -- but we ate a lot of the old-school standards: meatloaf with <a href="http://cassiecraves.blogspot.com/2008/12/moms-scalloped-potatoes.html">"scalloped" potatoes</a>, lasagna, <a href="http://cassiecraves.blogspot.com/2009/10/moms-shredded-chicken-sandwiches.html">shredded chicken sandwiches</a>, hamburger hash...that kind of thing. And while all of those things definitely make an appearance on my menu, I also make a much wider variety of foods for my kids. I don't think I tried Mexican food until I started dating Joe (not even Taco Bell -- really!), and I know that I never tried risotto until I made it myself for the first time, well into my 20s. </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">As an adult, risotto has become one of my great food loves. I love the whole process of cooking it, how adaptable it is, and how so few ingredients can come together to make something that tastes so amazingly flavorful. Risotto has it all: texture, flavor, epic deliciousness, you name it. And this recipe right here is one of the best versions I've found. This version is loaded with bacon, caramelized onions (cooked in the bacon drippings), and spinach. It's hearty and flavorful and restaurant-quality. It was a huge hit in my house, and I already can't wait to make it again.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-size: large;"><b><span style="font-family: Verdana,sans-serif;">Risotto with Bacon, Caramelized Onions, and Spinach</span></b></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">adapted from <a href="http://tasteofhomecooking.blogspot.com/2013/12/risotto-with-caramelized-onions-and.html">A Taste of Home Cooking</a></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/2 pound bacon, chopped<br />
2 tablespoons butter<br />
1 large onion, sliced into thin rings<br />
Salt and pepper to taste</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 tablespoon olive oil </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3 cloves garlic, minced<br />
1 1/4 cups arborio rice<br />
1/4 cup dry white wine<br />
6 cups low sodium chicken broth, warmed<br />
1 6-ounce bag baby spinach, chopped<br />
1/2 cup grated Parmesan cheese</span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /> </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1. Add the bacon to a large pan over medium heat. Cook until crisp and remove to a paper towel to drain. Reserve 2 tablespoons of the baking drippings in the pot; discard any excess. </span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2. Add the butter to the bacon drippings, then stir in the onions. Season with salt and pepper. Stir the onions often so they brown slowly, and let cook for at least 30 minutes. Adjust the heat as necessary to keep the onions from burning. Like my friend Sarah, I added a bit of water to the pan as needed to keep the onions from burning, which also helped to pick up the browned bits from the bottom of the pan.
Remove the onions from the pan and allow to cool before chopping into
small pieces. <br />
<br />
3. Add the olive oil to the pan. Add the garlic; cook and stir for 30 seconds. Stir in the rice and cook, stirring frequently, for
1-2 minutes. Add the white wine and stir until it is absorbed.<br />
<br />
4. Start adding the chicken broth one ladle-full at a time, letting it
fully absorb before adding more. This process takes anywhere from 17-25
minutes. <br />
<br />
5. Before you add the final ladle of broth, add the caramelized onions, spinach, and half of the bacon. Taste the rice to make sure it's cooked through. Turn
off the heat and add the grated cheese. Top each serving with some of the reserved bacon. </span></span>Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com3tag:blogger.com,1999:blog-5018135012385481283.post-80949177598308907032014-02-01T07:00:00.000-05:002014-02-01T16:10:34.099-05:00December and January Re-Make Recap<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I can't remember the last time I was this excited for February to be here. Usually, a winter month is a winter month to me, and I don't really distinguish too much between them. But this year? The fact that it's February means that it will be April in two months. And in April, I'm hoping that it will at last be NOT SNOWY. I'm really excited for it to be not snowy.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I'm combining December's and January's recaps in one post this time, since I posted my 2013 favorites at the end of last year and missed December's recap. I just couldn't skip highlighting December's recipes! So the recap this time is absolutely loaded with good stuff that you should rush out and make ASAP.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwpCaoWJ9Xp5zZ8hrRwy3aF9bdqM_RVTfm1riYRQovImfVgxwDKUvuEq_jbukjInhZnW5Zir8BvgelT-y8tpqirFvv7LkMAyP-qLtq7qDWOsJ8VV9uwFD7eQhgurQoVcG3hQP0g9C1ukhn/s1600/two-packet+pork+chops+and+ranch-roasted+potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwpCaoWJ9Xp5zZ8hrRwy3aF9bdqM_RVTfm1riYRQovImfVgxwDKUvuEq_jbukjInhZnW5Zir8BvgelT-y8tpqirFvv7LkMAyP-qLtq7qDWOsJ8VV9uwFD7eQhgurQoVcG3hQP0g9C1ukhn/s1600/two-packet+pork+chops+and+ranch-roasted+potatoes.jpg" height="300" width="400" /> </a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">My family loves it when I make <a href="http://cassiecraves.blogspot.com/2011/10/two-packet-pork-chops-and-ranch-roasted.html">two-packet pork chops and ranch-roasted potatoes</a>. This pork chop recipe has become my absolute favorite. I've been using mushroom gravy mix instead of onion soup mix and making a heavier breading to give them a golden crust, and they really do come out perfectly. They're flavorful and crispy on the outside, juicy on the inside. And speaking of flavorful -- the ranch seasoning mix makes the roasted potatoes taste so awesome.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi206DQUBGkEmeVSyZxbWEYA06fAuqT5R_ch4_pFGQ2irb99d4yPZ1xPvXtq87RKxYO5U4QRuRFb-asAUauUGZBBEIp9xTzK32ubguUHQGHWDC7x1kD9YzjGyGkUxTnMjD62M33yKQhLngE/s1600/foil-baked+chicken+parm+sandwiches.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi206DQUBGkEmeVSyZxbWEYA06fAuqT5R_ch4_pFGQ2irb99d4yPZ1xPvXtq87RKxYO5U4QRuRFb-asAUauUGZBBEIp9xTzK32ubguUHQGHWDC7x1kD9YzjGyGkUxTnMjD62M33yKQhLngE/s1600/foil-baked+chicken+parm+sandwiches.JPG" height="300" width="400" /> </a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">These <a href="http://cassiecraves.blogspot.com/2012/12/foil-baked-chicken-parmesan-sandwiches.html">foil-baked chicken parmesan sandwiches</a> are a great make-ahead meal. I fried up the chicken cutlets and assembled the sandwiches the night before, then just popped them in the oven after I got home from work for a simple and delicious dinner. I skipped the basil this time, and I really missed it, so definitely add the basil if you have some on hand.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipdot5PVKHFaDeBlhZAZT4vwcaZgu7AWDnRxMkXtu8H3ANw4UmrRpf7A383EAlHAq_3wBTrMzOHUe5SdISktk33UsLoqmkxjvlHgF27UHaRIREtRYHQBQa30ySNddfEEn2PVSF1WUTNWE/s1600/bacon+cheeseburger+meatloaf.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipdot5PVKHFaDeBlhZAZT4vwcaZgu7AWDnRxMkXtu8H3ANw4UmrRpf7A383EAlHAq_3wBTrMzOHUe5SdISktk33UsLoqmkxjvlHgF27UHaRIREtRYHQBQa30ySNddfEEn2PVSF1WUTNWE/s1600/bacon+cheeseburger+meatloaf.JPG" height="300" width="400" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUISj9p8L7hEpqswOouNuUfcXAvRPbKbWGh8uTKX4amithNl_1H-IY8ZM07d2aTGZLLOJQ8Y_z2r_v8Rmb3e85Fquqs8GpkGJp0xipvfwgMLUtZ-ORd2aJxjjwYcFkJHWXoX6tAz7w1D7f/s1600/ranch+macaroni+and+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUISj9p8L7hEpqswOouNuUfcXAvRPbKbWGh8uTKX4amithNl_1H-IY8ZM07d2aTGZLLOJQ8Y_z2r_v8Rmb3e85Fquqs8GpkGJp0xipvfwgMLUtZ-ORd2aJxjjwYcFkJHWXoX6tAz7w1D7f/s1600/ranch+macaroni+and+cheese.JPG" height="265" width="400" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I made <a href="http://cassiecraves.blogspot.com/2010/11/bacon-cheeseburger-meatloaf.html">bacon cheeseburger meatloaf</a> and <a href="http://cassiecraves.blogspot.com/2010/10/ranch-macaroni-and-cheese.html">ranch macaroni and cheese</a> on a night that my father-in-law came over for dinner. It so happened that I wasn't aware he was coming for dinner until I got home from work (thanks, Joe), so I was happy that I had something so hearty planned to make. We all love this meatloaf and this mac and cheese. I think the ranch mac and cheese is the perfect, creamy compliment to the intense flavor of the meatloaf.</span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjAn4KSPcyQ5jrt379JY-vGfKEpn2C7bLWVrgH6Dr_Xi9nlCGOkPXkxzcOXG3rYmmGev-dwOC7CAb7PUgxZTDzEN9qFkHbS_Flx45X1uJpRxsqlsF9qlq6gmsKsO_u2_5DirZV2zgM6wK/s1600/smothered+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjAn4KSPcyQ5jrt379JY-vGfKEpn2C7bLWVrgH6Dr_Xi9nlCGOkPXkxzcOXG3rYmmGev-dwOC7CAb7PUgxZTDzEN9qFkHbS_Flx45X1uJpRxsqlsF9qlq6gmsKsO_u2_5DirZV2zgM6wK/s1600/smothered+chicken.jpg" height="265" width="400" /></a> </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">This <a href="http://cassiecraves.blogspot.com/2009/04/smothered-chicken.html">smothered chicken</a> recipe has really withstood the test of time in our house. I've been making it for years now, and it's something that Joe and I both still crave. Lately he's been eating it on a hoagie roll with a smear of mayonnaise, but I still like it straight-up: just a big pile of cheesy chicken and vegetables. Mmm.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJ4hr4pHWys2C-DzO1wr9iqKqd36476XYueUUaSHS7v64axq_HG3DkCBN0TIEIclJUB1CSLrMXU84HQrhBnxErDgbCvLOzUFAT4WGQKle6iE6aY0ZIdr-pgWddPoVGrqHh_RLNW1t_Pv9/s1600/spicy+pork+and+asparagus+stir+fry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJ4hr4pHWys2C-DzO1wr9iqKqd36476XYueUUaSHS7v64axq_HG3DkCBN0TIEIclJUB1CSLrMXU84HQrhBnxErDgbCvLOzUFAT4WGQKle6iE6aY0ZIdr-pgWddPoVGrqHh_RLNW1t_Pv9/s1600/spicy+pork+and+asparagus+stir+fry.JPG" height="336" width="400" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I know I keep hitting you guys over the head with this <a href="http://cassiecraves.blogspot.com/2013/06/sweet-and-spicy-pork-and-asparagus-stir.html">sweet and spicy pork and asparagus stir fry</a>, but that's because it's <i>just so good</i>. My whole family loves this, and it's the perfect weeknight meal since it's so quick-cooking.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFlD2Vh21OCfUM3oWr8G8fovcnpXOeL7gq5-ifWkShbxsSU6tQnQzHSmaJNVTmpP89DGzWgLye9RkLEwye6NsAoqwNzHFLvJt2NDnvJcr5vEsrCRGqVckmH0lzIVqsgmAExHpIokjZBgw/s1600/dark+chocolate+cupcakes+with+coffee+buttercream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigFlD2Vh21OCfUM3oWr8G8fovcnpXOeL7gq5-ifWkShbxsSU6tQnQzHSmaJNVTmpP89DGzWgLye9RkLEwye6NsAoqwNzHFLvJt2NDnvJcr5vEsrCRGqVckmH0lzIVqsgmAExHpIokjZBgw/s1600/dark+chocolate+cupcakes+with+coffee+buttercream.jpg" height="300" width="400" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I made these <a href="http://cassiecraves.blogspot.com/2011/11/dark-chocolate-cupcakes-with-coffee.html">dark chocolate cupcakes with coffee buttercream</a> in layer cake form for my mother-in-law's birthday at the end of December. This frosting is just as delicious as I remembered. My mother-in-law claimed this as "her cake" going forward, which I guess shows how much she loved it!</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKG8-ITXSIFdGqZ62vIKNvAHDrJFi4l7n2rwsrX1G7y77kyJwhWN_RahxeXKXklwqm1gE-CCDV2NDvjBNrgtXrYpkh20Fnvta6r8_cAJ-JrTRmj_w4SGqzKb5TYqQMPhyw4FsgnXnHmGk/s1600/smoky+meatloaf.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKG8-ITXSIFdGqZ62vIKNvAHDrJFi4l7n2rwsrX1G7y77kyJwhWN_RahxeXKXklwqm1gE-CCDV2NDvjBNrgtXrYpkh20Fnvta6r8_cAJ-JrTRmj_w4SGqzKb5TYqQMPhyw4FsgnXnHmGk/s1600/smoky+meatloaf.JPG" height="300" width="400" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I made Joe's favorite meatloaf in December -- the bacon cheeseburger meatloaf -- so I had to make my favorite meatloaf in January. I mostly love this <a href="http://cassiecraves.blogspot.com/2013/10/smoky-meatloaf.html">smoky meatloaf</a> for the leftovers; on bread spread with mayonnaise and a slice of Swiss cheese, it makes the best meatloaf sandwiches in the world.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3HMBDbuCcqmavVBSSf40zwzD6vSBLX3D5ZdfrP4xX_ioznK1O7Lp98RNn6sp5RVLA5ofXFfgZR7XEzRBFWZAWvVqBAk0cShNKMNRK9bMkcCTOFkwfMtjAHrw1IPDzMqIDMCgorQsbsyHu/s1600/honey+teriyaki+chicken+with+bacon+fried+rice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3HMBDbuCcqmavVBSSf40zwzD6vSBLX3D5ZdfrP4xX_ioznK1O7Lp98RNn6sp5RVLA5ofXFfgZR7XEzRBFWZAWvVqBAk0cShNKMNRK9bMkcCTOFkwfMtjAHrw1IPDzMqIDMCgorQsbsyHu/s1600/honey+teriyaki+chicken+with+bacon+fried+rice.JPG" height="381" width="400" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="http://cassiecraves.blogspot.com/2012/01/honey-teriyaki-chicken-with-bacon-fried.html">Bacon fried rice</a> has become a staple in our home. Sometimes I make it with the honey-teriyaki chicken from the original post; sometimes I leave the chicken and scrambled eggs out and top each serving with over-easy eggs; and this time, I just chopped and sauteed some chicken breasts and mixed them up with the rice. I added corn and left out the bean sprouts this time. I love everything about this recipe: how simple it is, how adaptable it is, how freaking delicious it is.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawVRfnYqF5hpwcirp6jGLMz1EUp0HOJyITDvoH-fn98o2FWL0sXnH5R90Q7eAGp-YIXeFDz_qXdVd9pi1-wzhPI5IaHzwcJufGwShoWIVwYhXT65MD_Of0UlEGUWiEGzfgLJ5eZY8peu1/s1600/creamy+butternut+squash+soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawVRfnYqF5hpwcirp6jGLMz1EUp0HOJyITDvoH-fn98o2FWL0sXnH5R90Q7eAGp-YIXeFDz_qXdVd9pi1-wzhPI5IaHzwcJufGwShoWIVwYhXT65MD_Of0UlEGUWiEGzfgLJ5eZY8peu1/s1600/creamy+butternut+squash+soup.JPG" height="300" width="400" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">This <a href="http://cassiecraves.blogspot.com/2011/01/creamy-butternut-squash-soup.html">creamy butternut squash soup</a> is one of my favorite soups -- if not my absolute favorite. I'm having a hard time finding butternut squash in the grocery store lately, so I used two boxes of frozen pureed winter squash to make the soup this time. I skipped the Crock pot and cooked it on the stove top. It was so quick, simple, and delicious. I found a habanero-jalapeno-chipotle Gouda cheese at Aldi the last time I was there, so I used that for the grilled cheese sandwiches we ate alongside the soup. The spicy grilled cheese was the perfect compliment to the sweet, creamy soup. If you haven't tried this soup, you simply must. For such a short ingredient list, you'll be amazed at how flavorful it is.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaMIYUJx0Rv4iWCuXG9qe-nyh5X9QQVB0x7sVwddbcw53F7jkajfKzq25RKFPGyJI0C85vlQRoil4ijrGRTYxqSRkQJxui6XWG-YuYjZqxMiXWaGmh1GUCFKQGyZZRcetmTtdDmsYWCm6/s1600/chipotle+pork+tostadas+with+pine-apple+salsa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaMIYUJx0Rv4iWCuXG9qe-nyh5X9QQVB0x7sVwddbcw53F7jkajfKzq25RKFPGyJI0C85vlQRoil4ijrGRTYxqSRkQJxui6XWG-YuYjZqxMiXWaGmh1GUCFKQGyZZRcetmTtdDmsYWCm6/s1600/chipotle+pork+tostadas+with+pine-apple+salsa.JPG" height="300" width="400" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I made these <a href="http://cassiecraves.blogspot.com/2013/02/chipotle-pork-tostadas-with-pine-apple.html">chipotle pork tostadas with pine-apple salsa</a> in soft taco form, and they were as delicious as I remembered (it had been far too long since I made them). The sweet salsa pairs so perfectly with the spicy pork. I prefer them as tostadas for the crunchy element, but Joe likes them as soft tacos because they're easier to eat. Either way, they're fabulous.</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV34ymMPm_57Z_cao8frA1iDqkD5kFkR67dDoIk38bRmcys-tf2hZToFyCpoKUlXmIihPH1oEfe2fGGCrU0gAUTriS25dH6BjfExeLTDo8m_wsQ1AFy92WAV7-T1br-BFdw0tQv3PEV0BO/s1600/swedish+meatballs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV34ymMPm_57Z_cao8frA1iDqkD5kFkR67dDoIk38bRmcys-tf2hZToFyCpoKUlXmIihPH1oEfe2fGGCrU0gAUTriS25dH6BjfExeLTDo8m_wsQ1AFy92WAV7-T1br-BFdw0tQv3PEV0BO/s1600/swedish+meatballs.JPG" height="280" width="400" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">With the frigid weather we've been having lately, comfort food is pretty much a must, and these <a href="http://cassiecraves.blogspot.com/2011/12/swedish-meatballs.html">Swedish meatballs</a> are a great comfort food. They have such fantastic flavor, and the gravy is <i>to die for</i>. I always serve them over egg noodles with butter and parsley. If I'm feeling ambitious, I <a href="http://cassiecraves.blogspot.com/2011/12/homemade-egg-noodles.html">make my own egg noodles</a>. (I wasn't feeling ambitious this time.)</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHFFn8fPyM2XG2wicd5x6j2wyCWWJRXG5kjRRp1Ew-yi_hiWQqjXAXNpKRj-y1oV439HrBOlxFPjrHN4q3roabI4t-zNUdrS0AqRdBQhNCILrIARBwRVkRgDrihdIBecud4HRiqL7Cw0/s1600/snow+ice+cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGHFFn8fPyM2XG2wicd5x6j2wyCWWJRXG5kjRRp1Ew-yi_hiWQqjXAXNpKRj-y1oV439HrBOlxFPjrHN4q3roabI4t-zNUdrS0AqRdBQhNCILrIARBwRVkRgDrihdIBecud4HRiqL7Cw0/s1600/snow+ice+cream.jpg" height="400" width="376" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Heaven knows we've had enough snow this year to make <a href="http://cassiecraves.blogspot.com/2010/02/snow-ice-cream.html">snow ice cream</a>! This is a once-a-year tradition for us, and something the boys look forward to every winter. It's more about the method than the flavor in this case; the boys love collecting the snow and mixing the ingredients. (We always add sprinkles, too.)</span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7rp4xK-jav3wIqX1HXDplp3VnLqqQld7DYKyoOk-CuywZJ7FQJsxh6tKRUZAuthGsEo5lAL2_RsSgBVmIBNdOSofTlGe2C7MtCzQVd5PRIkCJ53ZR3upBucKmBiCmtZBviCTFYSG0tcki/s1600/ranch+chicken+tacos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7rp4xK-jav3wIqX1HXDplp3VnLqqQld7DYKyoOk-CuywZJ7FQJsxh6tKRUZAuthGsEo5lAL2_RsSgBVmIBNdOSofTlGe2C7MtCzQVd5PRIkCJ53ZR3upBucKmBiCmtZBviCTFYSG0tcki/s1600/ranch+chicken+tacos.JPG" height="300" width="400" /></a></span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">These <a href="http://cassiecraves.blogspot.com/2012/07/ranch-chicken-tacos.html">ranch chicken tacos</a> have become one of my family's favorite meals. They are so simple -- just 3 ingredients to make the filling! -- but they are so incredibly good. We always top ours with lettuce, tomato, avocado, cheddar, and ranch dressing. I could seriously eat these once a week...if not more often than that.</span></span>Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com1tag:blogger.com,1999:blog-5018135012385481283.post-46199685949345783062014-01-27T07:00:00.000-05:002014-01-27T07:00:03.684-05:00Citrus Chicken Burritos<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ep66r8wkulJuM37KrLtBJrjwFgFh_9jNCyz1TDb_Hb1Ftn7zuFyWxcBdk91OWViAf8IXZiqgXWvTvyVpSx4pXDghTWHo093G5p3GuWlQnfahbFBXzKFBjb6XX727-n_XdYHtPlg8ehpB/s1600/citrus+chicken+burritos.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6Ep66r8wkulJuM37KrLtBJrjwFgFh_9jNCyz1TDb_Hb1Ftn7zuFyWxcBdk91OWViAf8IXZiqgXWvTvyVpSx4pXDghTWHo093G5p3GuWlQnfahbFBXzKFBjb6XX727-n_XdYHtPlg8ehpB/s1600/citrus+chicken+burritos.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Well, as if I wasn't already sick enough of winter, this weekend was the final straw. We got about 6 inches of snow and were under multiple snow emergencies and various winter weather advisories...causing my cooking club to postpone our monthly get-together. In two years, it's the first time we've ever had to postpone, and we were all pretty bummed about it. Winter has officially over-stayed its welcome.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">In blatant defiance of the crappy weather, I'm sharing these citrus chicken burritos with you today. I know they're much more of a summer-type meal, but our cooking club theme this month was Mexican food, and dammit, I'm going to have my Mexican food! (Or at least blog about it.)</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I love everything about these burritos, from the bright, citrusy chicken, to the pico de gallo, to the rice, to the guacamole...just all of it. They're absolutely delicious. I fail at rolling burritos, so mine are always overfilled and never rolled very tightly, but these are definitely worth the somewhat untidy appearance. </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I made these on a Sunday because, as <a href="http://tasteofhomecooking.blogspot.com/">Sarah</a> mentions on her site, while they are relatively quick-cooking, there is quite a bit of prep work involved. Just a heads-up if you make these -- and you definitely should, because they're really fantastic.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b>Citrus Chicken Burritos</b></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">adapted from <a href="http://tasteofhomecooking.blogspot.com/2013/10/citrus-chicken-burritos-with-cilantro.html">A Taste of Home Cooking</a></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b> </b></span></span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><u>For the chicken</u>:</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Juice of half a lemon</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Juice of 1 lime</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Juice of 1 orange</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 tablespoons canola oil</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/4 teaspoon cumin</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/4 teaspoon salt</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/4 teaspoon black pepper</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 boneless skinless chicken breasts</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><u>For the pico de gallo</u>:</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">4 roma tomatoes, cored and diced small</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 cup finely diced red onion</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 jalapeño, seeded and minced </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 tablespoons fresh chopped cilantro</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Salt and pepper to taste</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Juice of 1 lime</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><u>For the cilantro-lime rice</u>:</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 cups cooked basmati or other long-grain rice, warm (from 1 cup dry)</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 1/2 tablespoons lime juice</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 teaspoon vegetable oil</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 tablespoons fresh chopped cilantro </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/4 teaspoon salt</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><u>For the guacamole</u>:</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 ripe avocado, pitted and flesh removed</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Juice of 1 lime</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 tablespoons fresh chopped cilantro</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Salt to taste</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><u>For serving</u>:</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">4 burrito-sized tortillas</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Sour cream</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Shredded cheddar cheese</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1. Put lemon, lime and orange juices in a plastic food storage bag with the
oil, cumin, salt and pepper. Shake to combine. Add the chicken to the
bag, seal and toss to coat. Marinate the chicken for 2 to 4 hours.</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2. Combine the tomatoes, red onion, jalapeño, and chopped cilantro. Stir in the lime juice and season with salt and pepper to taste.</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3. Drizzle the lime juice and oil over the top of warm rice; sprinkle with 2
tablespoons chopped cilantro and salt; fluff with a fork.</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">4. Mash the avocado in a small bowl. Add the lime juice, cilantro and salt. Taste for seasoning and adjust as needed (I usually use 2 limes, since I like my guac very lime-y).</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">5. When ready to eat, grill the chicken breasts in a grill pan for 5
minutes over medium high heat. Flip and cook another 4 minutes. Allow to
rest before slicing into strips. <br />
<br />
6. Warm tortillas on the microwave for about 15 to 30
seconds. Place on a flat surface, evenly distribute the rice and
chicken, then top with the pico de gallo, guacamole, sour cream and cheese. Fold the
flap nearest you over the filling, then fold in the sides. Roll the
burrito away from you, keeping it tight to form a log. Repeat with all burritos.</span></span>Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com1tag:blogger.com,1999:blog-5018135012385481283.post-10522851361532987332014-01-24T07:00:00.000-05:002014-01-24T07:00:00.135-05:00Burger and Fries Friday: Bacon, Caramelized Onion and Cheddar Cheeseburger Sliders<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvO-cB05qV8r-2t-O-wIWcOmoBZXsynPLTqIqRq5Lkk4LmdpB2c5tycw1VCHQKskWLN7jIp-ywp1kLSINYSZwCbx0FwoXMhxpA2BrA4Aou8yJwwIkDJrRAfImWZtyf6vMFSAD-BSjwAGS8/s1600/bacon+cheeseburger+sliders.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvO-cB05qV8r-2t-O-wIWcOmoBZXsynPLTqIqRq5Lkk4LmdpB2c5tycw1VCHQKskWLN7jIp-ywp1kLSINYSZwCbx0FwoXMhxpA2BrA4Aou8yJwwIkDJrRAfImWZtyf6vMFSAD-BSjwAGS8/s1600/bacon+cheeseburger+sliders.JPG" height="300" style="cursor: move;" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">We don't eat hamburgers in our house anymore. I don't know if I told you that. Nope, no hamburgers around here. Instead of hamburgers, we eat <i>crabby patties</i>.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">That's right. In the tradition of <a href="http://cassiecraves.blogspot.com/2013/10/smoky-meatloaf.html">sauce cake</a> and <a href="http://cassiecraves.blogspot.com/2013/11/baked-chicken-bacon-ranch-taquitos.html">tweetos</a>, my sons have given hamburgers a new name. This one comes directly from <i>SpongeBob SquarePants</i>, which is not exactly my favorite show for them to watch, but I will admit it has gotten me through a stressful afternoon here and there.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Up until recently, the boys actually weren't big fans of burgers. They loved the idea of them and the novelty of calling them "crabby patties," but when it came to eating them? Not so much. That is, until it occurred to me to make boy-sized burgers (a.k.a. sliders) and let them choose their own toppings. And thus, Build Your Own Slider night was born. </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">BYOS night has since become a favorite in our house. The boys love having things deconstructed for them so they can build them back up, and these sliders are a perfect example of this (I also do this with them for salads and any type of Mexican meal involving a tortilla). </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I've made a few different types of sliders for BYOS night, but this is definitely our favorite. The sliders themselves are loaded with caramelized onions, bacon, and cheddar cheese. I offer all the fixings on a big tray, and we each add whatever toppings we like. The possibilities are endless with these!</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">These sliders cook up in no time, and they're such a fun dinner idea -- especially during the middle of the week, when we're feeling burnt out and just really need a crabby patty in our lives.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-family: Verdana, sans-serif; font-size: large;"><b>Bacon, Caramelized Onion, and Cheddar Cheeseburger Sliders</b></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 pound bacon, chopped</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">4 tablespoons butter</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 large sweet onions, thinly sliced</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Salt and pepper to taste </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 pound ground sirloin</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tablespoon Worcestershire sauce</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tablespoon hamburger seasoning (or a combination of salt, pepper, and granulated garlic)</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 1/2 cups extra-sharp cheddar cheese, divided</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Slider buns </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Lettuce, tomato, pickles, and condiments for topping </span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1. Heat a large, high-sided skillet over medium heat. Add the bacon and cook until crisp. Remove to a paper towel to drain. Discard all but 2 tablespoons of the bacon drippings.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2. Add the butter to the reserved drippings in the skillet, then add the onions and season with salt and pepper. Cook over medium-low to medium heat, stirring frequently, until onions are golden brown and caramelized. Set half of the onions aside for topping the burgers later. Cool the other half of the onions, then chop finely.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">3. Place the ground beef in a large bowl. Add the chopped caramelized onions, the reserved bacon, the Worcestershire sauce, the hamburger seasoning, and 1/2 cup of the cheddar cheese. Mix well. Divide the meat mixture in half, then divide each half in half, and then each resulting half into thirds, for a total of 12 sliders. Cook in a large skillet over medium-high heat to desired doneness. Divide the remaining 1 cup of cheese among the sliders and cover the skillet to melt.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">4. Serve the sliders on slider buns with the reserved caramelized onions and any additional toppings you like. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com4tag:blogger.com,1999:blog-5018135012385481283.post-30810935798252935212014-01-20T07:00:00.000-05:002014-01-20T07:00:02.917-05:00Smoked Sausage Tortellini Skillet<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVYktXcalMeq_h9IhqJf-uDqnKJA7h9CFpqW5RpdmgsbyHOiqowHID4bbEUEkRPk4pAp9KR-s0CT5ZFYwCdqZqVxRoy2PIYauRGuUDloH3tBo3MsvmlGpsZzdRaeQRdOhVLrG00QwCDYhM/s1600/sausage+and+tortellini+skillet+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVYktXcalMeq_h9IhqJf-uDqnKJA7h9CFpqW5RpdmgsbyHOiqowHID4bbEUEkRPk4pAp9KR-s0CT5ZFYwCdqZqVxRoy2PIYauRGuUDloH3tBo3MsvmlGpsZzdRaeQRdOhVLrG00QwCDYhM/s400/sausage+and+tortellini+skillet+1.JPG" /></a> </div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I know this is a food blog, but I was hoping we could talk about books today. I don't know if I've mentioned this before, but I like to read even more than I like to cook. As in, I'm never <i>not </i>in the middle of reading a book. When people hear how much I read, they sometimes can't imagine reading that much, while I can't imagine <i>not </i>reading that much. I'm the person who routinely has about 15 books checked out from the library at any one time...and that's not even counting the books my boys have checked out. </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">When I don't have time read...well, I make time. Whether it's reading on my lunch break at work (which I do every day), sneaking away for 30 minutes in the evening while the boys are playing elsewhere with Joe, or making low-maintenance dinners like this one so I can read a few pages while I'm cooking.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXltLI3_SRenbA0Oh5Xaeuk0hCBVoW6w0379PHjIndpTFsTvJ34FNp5P0f87aMuRuBQBS6dh9ekUyZT8VjIjz1WyujGEM0CQbqDlAs0ybAjaPqlYX-MoqPs8CIvF4zouOsH5C2p7aMD44h/s1600/sausage+and+tortellini+skillet+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXltLI3_SRenbA0Oh5Xaeuk0hCBVoW6w0379PHjIndpTFsTvJ34FNp5P0f87aMuRuBQBS6dh9ekUyZT8VjIjz1WyujGEM0CQbqDlAs0ybAjaPqlYX-MoqPs8CIvF4zouOsH5C2p7aMD44h/s400/sausage+and+tortellini+skillet+2.JPG" /></a></span></span></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Back to books in a second, but let's talk about this meal first. We all <i>loved </i>this. The ingredients are nothing fancy, but they come together to form a really delicious and simple dish. The original recipe didn't call for peas, but I added them for a pop of color and sweetness and vegetable-ness. In addition to being delicious, this comes together start-to-finish in only about 15 minutes. While that's not a lot of time for me to read while it's cooking, that does equal more time to read after dinner, since both the cooking and the clean-up are so quick. It's a win-win!</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">So tell me, what's the best book you read recently? Some of my favorite recent reads are <a href="http://www.amazon.com/Eleanor-Park-Rainbow-Rowell/dp/1250012570/ref=sr_1_1?ie=UTF8&qid=1390171235&sr=8-1&keywords=eleanor+%26+park">Eleanor and Park</a>, <a href="http://www.amazon.com/After-Her-Novel-Joyce-Maynard/dp/0062257390/ref=sr_1_1?ie=UTF8&qid=1390171293&sr=8-1&keywords=after+her">After Her</a>, <a href="http://www.amazon.com/Shadow-Grisha-Trilogy-Leigh-Bardugo/dp/1250027438/ref=sr_1_1?ie=UTF8&qid=1390171350&sr=8-1&keywords=shadow+and+bone">Shadow and Bone</a>, and <a href="http://www.amazon.com/Impossible-Lives-Greta-Wells/dp/0062213784/ref=sr_1_1?s=books&ie=UTF8&qid=1390171385&sr=1-1&keywords=the+impossible+lives+of+greta+wells">The Impossible Lives of Greta Wells</a>. If you'd like to talk books with me more, you can find me on Goodreads <a href="https://www.goodreads.com/user/show/1453376-cassie">here</a>!</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><b>Smoked Sausage Tortellini Skillet</b></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">adapted from <a href="http://www.kevinandamanda.com/recipes/dinner/cheesy-sausage-tortellini.html">Kevin and Amanda</a> </span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 tablespoons olive oil</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 pound smoked sausage</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3 cloves minced garlic</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3/4 cup chicken stock</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 cup tomato sauce</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/2 cup heavy cream</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Salt and pepper to taste</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/4 cup shredded parmesan cheese</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/2 cup frozen peas</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 package frozen cheese tortellini</span></span> </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1. Heat the olive oil in a large skillet over medium heat. Slice the smoked sausage thinly and add it to the skillet and cook until well-browned, 3 to 4 minutes per side. Add the garlic and cook and stir for 30 seconds.</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2. Add the chicken stock, tomato sauce, heavy cream, and salt and pepper and stir until simmering and bubbly. Reduce heat and simmer until slightly thickened, 7 to 10 minutes. Stir in the parmesan cheese until melted, then add the frozen peas and heat through.</span></span><br />
<br /><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3. While the sauce is simmering, cook the tortellini in boiling salted water according to package directions; drain.</span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">4. Add the tortellini to the skillet and stir gently to coat with sauce. Serve.</span></span>Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com4tag:blogger.com,1999:blog-5018135012385481283.post-77934728313110643612014-01-17T07:00:00.000-05:002014-01-17T07:00:00.568-05:00Peanut Butter Bacon Chocolate Chip Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmCpDWYYM19WGTZjm7-F6t5EZgj7NX5SgT-UHgZYVvKm7tuXp6wwzSnfZnDxZX-FcU57iQXh4akuQE2CPDTxHfrDr02Qc2my-kA5Q7dpY1lIHn3J5SEW6oCXCrOcahx5uSRqCtKigaAvw/s1600/bacon+peanut+butter+chocolate+chip+cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAmCpDWYYM19WGTZjm7-F6t5EZgj7NX5SgT-UHgZYVvKm7tuXp6wwzSnfZnDxZX-FcU57iQXh4akuQE2CPDTxHfrDr02Qc2my-kA5Q7dpY1lIHn3J5SEW6oCXCrOcahx5uSRqCtKigaAvw/s1600/bacon+peanut+butter+chocolate+chip+cookies.JPG" height="300" width="400" yya="true" /></a></div>
<div style="text-align: center;">
<br /></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">It is Friday, January 17, 2014, and I'm calling it: I'm officially D-O-N-E with winter. I'm over it. I don't want any more cold, I don't want any more snow, I don't want any more below-zero wind chills. I'm so ready for spring that I'm practically aching with it.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I always get kind of <i>blah </i>during the winter, but this year, it's especially bad. I have no energy and no motivation and I know it's all connected to the weather. Basically, I would like to hibernate until at least April in flannel pajamas, in my cozy house, with my family and a few batches of these peanut butter bacon chocolate chip cookies to keep me company. Why can't that be my life?</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6o5rhLWdhBVqwtRPE4Y_VJkXGP86VI91gvWuvOp-EP3FNRZ3qgqnlvQ-eJrHMdaUtHLNQUl8w5gvto9WlolFzDi_K3jehH5-9zK5_bSB5PzouRt4Dmv4ajc3WvU6C528Gn9oO4FFWErTl/s1600/bacon+peanut+butter+chocolate+chip+cookies+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6o5rhLWdhBVqwtRPE4Y_VJkXGP86VI91gvWuvOp-EP3FNRZ3qgqnlvQ-eJrHMdaUtHLNQUl8w5gvto9WlolFzDi_K3jehH5-9zK5_bSB5PzouRt4Dmv4ajc3WvU6C528Gn9oO4FFWErTl/s1600/bacon+peanut+butter+chocolate+chip+cookies+2.JPG" height="300" width="400" yya="true" /></a></span></span></div>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Let's talk about these cookies, because if anything can pull me out of my wintertime funk it's these beauties. These peanut butter cookies not only have sticky, brown sugar bacon pieces in them; they also have bacon <i>drippings </i>in them. Along with peanuts and chocolate chips, of course. This is another of those instances where I need the smiley face emoticon with the hearts for eyes to describe how I really feel. These cookies are a little sweet, a little salty, and a lot sinful. So, in short, you're going to love them.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><b>Peanut Butter Bacon Chocolate Chip Cookies</b></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">adapted from <a href="http://www.foodnetwork.com/recipes/food-network-kitchens/peanut-butter-chocolate-chip-bacon-cookies-recipe/index.html">Food Network</a></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b> </b></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">5 strips bacon</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 tablespoons light brown sugar</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 1/4 cups all-purpose flour
<br />1/4 teaspoon baking soda
<br />1/4 teaspoon baking powder
<br />1/8 teaspoon ground cinnamon
<br />1/4 teaspoon kosher salt</span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></span></div>
<div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> 4 tablespoons unsalted butter, at room temperature
<br /> 1/2 cup creamy peanut butter
<br /> 1/2 cup granulated sugar
<br /> 1/2 cup packed light brown sugar
<br /> 1 large egg
<br /> 1 teaspoon vanilla extract</span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/2 cup roughly chopped honey-roasted peanuts
<br /> 1/2 cup semisweet chocolate chips</span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1. Preheat the oven to 400 degrees. Line a baking sheet with foil and spray lightly with cooking spray. Place the bacon on the baking sheet with space between each strip. Sprinkle with 2 tablespoons brown sugar. Bake, turning once, until bacon is crisp, 15 to 20 minutes. Reserve 2 tablespoons of the bacon drippings and set aside to cool. Set bacon aside to cool and, once cool, chop into small bits.</span></span><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2. Reduce the oven heat to 350 degrees. Line 2 baking sheets with
parchment paper. Combine the flour, baking soda, baking powder,
cinnamon, and salt in a large bowl.</span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></span></div>
<div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3. Beat the butter and reserved bacon drippings in a large bowl with a
mixer on medium-high speed until smooth, about 1 minute. Beat in the
peanut butter until combined, about 1 minute. Beat in the granulated and
light brown sugar until creamy, about 4 minutes, then add the egg and
vanilla and beat until light and fluffy, about 2 more minutes.<br />
<br />4. Reduce the mixer speed to low; add the flour mixture in 2 additions,
scraping down the bowl as needed, until just combined. Stir in the
peanuts and all but 2 tablespoons each of the chocolate chips and bacon.
<br />
<br />5. Form the dough into 12 balls and arrange 2 inches apart on the
prepared baking sheets. Flatten with your fingers (the cookies will not
spread in the oven); press the reserved bacon and chocolate chips on
top. Bake until golden, 12 to 14 minutes. Let the cookies cool 2 minutes
on the baking sheets, then transfer to a rack to cool completely. Store
in an airtight container for up to 3 days.</span></span></div>
</div>
Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com0tag:blogger.com,1999:blog-5018135012385481283.post-55391658733415558852014-01-15T07:00:00.000-05:002014-01-15T07:00:02.832-05:00Pulled Pork Pita Pizzas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqlcQX-XBhybVzgPJMfjfFgj84bxF-5yjT7cVuMshc_dmFqeQP8n737IW2pqaoNuKV5GP7IYDjmQoC4Hkl7khURqNT3kCpdWT45fynOWc2gdwafe21VsfvBzWKWXaWhuE547pRdmFlAxF/s1600/pulled+pork+pita+pizzas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirqlcQX-XBhybVzgPJMfjfFgj84bxF-5yjT7cVuMshc_dmFqeQP8n737IW2pqaoNuKV5GP7IYDjmQoC4Hkl7khURqNT3kCpdWT45fynOWc2gdwafe21VsfvBzWKWXaWhuE547pRdmFlAxF/s400/pulled+pork+pita+pizzas.JPG" /></a></div>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Have you ever eaten a meal at a restaurant and just kept obsessing over it until either a.) you went to the restaurant again specifically to have that dish one more time, or b.) you finally broke down and tried to duplicate it in your own kitchen? That exact thing happened to me after I tried the pulled pork pizza at <a href="http://rivageatlantique.com/">Rivage Atlantique</a> during a lunch with my family a couple of months ago. It was so delicious that I thought about it for weeks until I finally decided to make my own version at home. </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">This may sound simple, and it is; it's just pulled pork, coleslaw, cheese, and pickles on a pizza. But the end result is <i>insanely </i>delicious. It's such a wonderful combination of flavors, and one that most people enjoy on a sandwich -- so why not on a pizza?</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Instead of using pizza crust, I pulled a package of pitas out of the freezer and used those -- they're the perfect size for personal pizzas. The hands-on cooking time is very minimal, making these pizzas perfect for a weeknight. And I can guarantee that they'll make your family very happy! You'll definitely have pork left over, but that's okay; you'll probably want to make these again the next night...and the next.</span></span><br />
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><b>Pulled Pork Pita Pizzas</b></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">inspired by a meal at Rivage Atlantique</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><b> </b></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><u>For the pork</u>:</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 2-pound pork shoulder or butt</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">4 cloves garlic, finely minced</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 teaspoons salt</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/4 teaspoon black pepper</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 teaspoon oregano</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 tablespoon white vinegar</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 bottle of your favorite BBQ sauce</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><u>For the pizzas</u>:</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">4 pita breads</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 cups freshly shredded cheddar cheese </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Prepared coleslaw</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Refrigerated pickles, sliced</span></span><br />
<br />
<span style="font-size: small;">1. <span style="font-family: verdana;">Combine garlic, salt, pepper,
oregano, olive oil, and vinegar. Rub pork with garlic
mixture and refrigerate overnight. Cook in a Crock pot on low for 8
hours. Turn off the heat and stir in the BBQ sauce; replace the lid and let sit until warmed through.</span></span><br />
<span style="font-size: small;"><span style="font-family: verdana;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: verdana;">2. Preheat the oven to 400 degrees. Place the pita breads on a baking sheet and bake for 5 minutes. Remove from oven and top each pita with 1/2 cup of the pork, 1/2 cup of cheese, and sliced pickles to taste. Return to the oven and bake for 10 minutes, or until pita is crisp and cheese is melted. </span></span><br />
<br />
<span style="font-family: verdana; font-size: 85%;"><span style="font-size: small;">3. Top with coleslaw and cut each pizza into slices. Serve immediately.</span></span>Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com1tag:blogger.com,1999:blog-5018135012385481283.post-42903531302354488832014-01-13T07:00:00.000-05:002014-01-13T07:00:01.996-05:00Skillet Cheesy Chicken Pasta with Broccoli and Bacon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3be1FSTbLM6-Dh5MKSZ0sNrNgAYpFygFvcXcYQZ7YRNzELoWiGfKCFpjEonBX4ScxfiWRRNesL0ir-WnqlR4a_CYtKSpagq5Th_rVxp-fN1Hj2x6OhjnQxxBllttMzDLXUDDyBmp8qe1I/s1600/skillet+chickne+pasta+with+broccoli,+bacon,+and+cheddar+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3be1FSTbLM6-Dh5MKSZ0sNrNgAYpFygFvcXcYQZ7YRNzELoWiGfKCFpjEonBX4ScxfiWRRNesL0ir-WnqlR4a_CYtKSpagq5Th_rVxp-fN1Hj2x6OhjnQxxBllttMzDLXUDDyBmp8qe1I/s400/skillet+chickne+pasta+with+broccoli,+bacon,+and+cheddar+cheese.JPG" /></a></div>
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I've had a few signs lately that I'm getting older. There are the gray hairs that are starting to appear on the top of my head, which I promptly pluck out, old wives' tales about seven more growing in each one's place be damned. There's the fact that I went out for a friend's surprise birthday party over the weekend and we ate dinner at 9:00, which was the latest I have had dinner for, literally, <i>years</i>. And then there's the fact that few things these days get me as excited as the prospect of a one-pot dinner. Because one pot = so many less dishes to do. I'm beginning to find doing the dishes very tiresome in my old age.</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">So yeah, I love a one-pot dinner, especially if it involves pasta like this one does. This one-pot dinner <i>also </i>involves broccoli, bacon, and tons of cheese. It's flavorful and creamy, with a great balance of textures, and although there are lots of steps, it's really easy to prepare. And then, after dinner has been enjoyed, there's only one pot to clean. Which means I have more time to do the things that people my age really like to do, like plopping myself on the couch to watch my stories and going to bed early. ;)</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif; font-size: large;"><b>Skillet Cheesy Chicken Pasta with Broccoli and Bacon</b></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">adapted from <a href="http://centercutcook.com/cheddar-broccoli-and-chicken-pasta-skillet/">Center Cut Cook</a></span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 tablespoon olive oil</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">4 strips bacon, chopped</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 chicken breasts, chopped into 1-inch pieces</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Salt and pepper to taste</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 onion, finely chopped</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">4 cloves garlic, chopped</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/2 teaspoon Italian seasoning<b> </b></span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/4 teaspoon crushed red pepper flakes</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">8 ounces short pasta</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 2/3 cup chicken stock</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2 3/4 cup water, divided</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">8 ounces broccoli florets, chopped into small pieces</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/2 cup evaporated milk</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 cup shredded sharp cheddar cheese</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/2 teaspoon salt</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/2 teaspoon black pepper</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1. Add the olive oil to a Dutch oven and heat over medium heat. Add the bacon and cook, stirring frequently, until crisp. Remove from pot with a slotted spoon and let drain on paper towels.</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">2. Season the chicken with salt and pepper to taste and add to the pot. Cook until browned; remove from the pot and set aside.</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">3. Add the onion to the pot (add more oil if needed). Cook until onions are translucent, then add the garlic and cook and stir for 30 seconds. Sprinkle with Italian seasoning and red pepper flakes.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">4. Add the chicken stock to the pot, along with 2 cups of the water. Add the pasta and bring to a boil. Cook for 12 to 15 minutes until most of the liquid is absorbed by the pasta.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">5. Add the broccoli and the remaining 3/4 cup of water to the pot. Reduce heat and simmer for 5 minutes, or until the broccoli is tender.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">6. Add the chicken, half of the reserved bacon, the evaporated milk, and the cheddar cheese. Increase the heat to medium high and stir until the cheese melts and the sauce thickens, 5 to 10 minutes. </span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">7. Add 1/2 teaspoon each salt and pepper, and more as needed to taste. The sauce will continue to thicken as it stands. Sprinkle each serving with the remaining bacon.</span></span><br />
<br />Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com0tag:blogger.com,1999:blog-5018135012385481283.post-88430038656629459392014-01-06T07:00:00.000-05:002014-01-06T07:00:00.675-05:00Recipe Rewind: Our Favorite Shepherd's Pie<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHs9Tyhh2vR8zBen5KW5UrXB2UIr0VrLQCpC2zo90MlxKElfGaHctcbN022AUmf3h2J5FoKA0YtN7giLeA0ns0hGjkkzE2MiVid3rLYU-WUwVk0GBgD8vyW6CuySD-GvRe065k_SZJSgL/s1600/shepherds+pie+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHs9Tyhh2vR8zBen5KW5UrXB2UIr0VrLQCpC2zo90MlxKElfGaHctcbN022AUmf3h2J5FoKA0YtN7giLeA0ns0hGjkkzE2MiVid3rLYU-WUwVk0GBgD8vyW6CuySD-GvRe065k_SZJSgL/s400/shepherds+pie+1.JPG" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">It makes my life much more stressful, but I'm one of those people who gets very, very anxious about the weather during the winter. You'd think after 30 years of Ohio winters I'd be used to the awfulness but somehow, I'm not. This winter has been very snowy and, lately, <i>very </i>cold, so my anxiety has been ratcheted up pretty high.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">For me, the only saving grace of an awful winter is that it pretty much requires us to eat lots of comfort food -- and there is nothing I don't love about comfort food. I've been making this shepherd's pie (one of my very favorite comfort foods) for years now. I posted this recipe in the very early days of my blog, and I thought it was high time I revisited it here -- because it's just <i>that good</i>.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCzsUnrtHNjJi2Cq6qRUKTDBGUrBJxD-4R8ecSNV6WvSAyyup6eqfGJQlb-LLrQuUEm8Z-2oFL88DMp8S93jxQV0ciBNmO8YrQ76vwoDh5_QsG6WsWQr_-wfEmd4Dxe2LtwjJ-90buxn5/s1600/shepherds+pie+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCzsUnrtHNjJi2Cq6qRUKTDBGUrBJxD-4R8ecSNV6WvSAyyup6eqfGJQlb-LLrQuUEm8Z-2oFL88DMp8S93jxQV0ciBNmO8YrQ76vwoDh5_QsG6WsWQr_-wfEmd4Dxe2LtwjJ-90buxn5/s400/shepherds+pie+2.JPG" /></a></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">This shepherd's pie recipe has such wonderful flavor -- the cinnamon and cloves make it so interesting and special -- and it's simply ideal for warming you up on the frigid winter days we've been having. The ingredients are humble, but the dish as a whole is exceptionally delicious, and one of my family's absolute favorites.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Verdana,sans-serif;"><b>Shepherd's Pie</b></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">slightly adapted from <a href="http://www.amazon.com/Emerils-Theres-Chef-Family-Everybody/dp/0060004398/ref=sr_1_1?ie=UTF8&qid=1388974484&sr=8-1&keywords=there%27s+a+chef+in+my+family">There's a Chef in My Family!</a> by Emeril Lagasse</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">5 tablespoons unsalted butter</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">3 large Idaho potatoes (about 2 pounds), peeled and cut into 1-inch cubes</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 teaspoons salt</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/4 cup sour cream</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">3 ounces cream cheese</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Splash of milk as needed</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/4 teaspoon + 1/8 teaspoon freshly ground black pepper</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 tablespoon vegetable oil</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 large yellow onion, chopped</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">3 carrots, peeled and diced </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">3 cloves garlic, minced</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 1/2 pounds ground beef</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">3/4 teaspoon Italian seasoning</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 sprigs fresh thyme </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/4 teaspoon ground cinnamon</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pinch of ground cloves</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 tablespoon all-purpose flour</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2 tablespoons tomato paste </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1 1/4 cups low-sodium beef broth</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 cup frozen green peas</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1/2 cup grated sharp cheddar cheese</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">1. Grease a casserole dish with 1 tablespoon of the butter and set aside. Position a rack in the center of the oven and preheat the oven to 375 degrees.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">2. In a medium saucepan, place the potatoes and 1 teaspoon of the salt. Cover with water by 1 inch and bring to a boil over high heat. Reduce the heat and cook at a low boil until fork-tender, about 12 to 15 minutes. Drain the potatoes and return them to the pan. Add the remaining 4 tablespoons of butter, the sour cream, the cream cheese, 1/2 teaspoon of the salt, and 1/8 teaspoon of the black pepper. Add a splash of milk if needed for consistency. Mash with a potato masher until smooth and set aside.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">3. In a large skillet, heat the vegetable oil over medium-high heat. Add the onion and carrots and cook, stirring, until the onions are translucent, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds, then add the beef and cook, stirring to break up the meat chunks, until cooked through.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">4. Remove the pan from the heat. Tilt the pan away from you, and carefully remove as much excess liquid as possible from the pan. Discard the liquid.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">5. Return the skillet to medium-high heat. Add the Italian seasoning, thyme sprigs, the remaining 1/2 teaspoon of salt, the remaining 1/4 teaspoon of black pepper, the cinnamon, and the cloves, and cook until the meat is well-browned, stirring frequently, about 6 to 8 minutes. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">6. Sprinkle the meat with the flour and cook, stirring, for about 1 to 2 minutes. Add the tomato paste and stir well, then add the beef broth and the peas and bring to a boil. Reduce heat to medium-low and simmer until thickened, about 5 to 6 minutes. </span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Discard the thyme sprigs.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">7. Transfer the mixture to the prepared casserole dish and spoon the mashed potatoes evenly over the top. Sprinkle with the cheese and bake for 30 minutes.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">8. Increase the oven temperature to broil and cook until golden brown and crisp around the edges, about 4 to 6 minutes. Let sit for 10 minutes before serving.</span></span>Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com0tag:blogger.com,1999:blog-5018135012385481283.post-77974118431817573812013-12-31T07:00:00.000-05:002013-12-31T07:00:01.822-05:00Best of 2013: My Favorites<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I had the hardest time narrowing down my list of favorites for this year. Although I haven't been doing too much cooking in the past month, 2013 was still a delicious year in my kitchen. I made quite a few recipes this year that became instant family favorites. You'll see a pattern appear in many of my selections: Quite a few of them involve bacon. I don't think it's any secret how my family feels about bacon. :)</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">10. <a href="http://cassiecraves.blogspot.com/2013/08/roasted-potato-and-tomato-gyro-wraps.html">Roasted potato and tomato gyro wraps</a>. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlg4cBfErPjDMfvdk6WVrOHW_rzejTc3n-C2KcCMJT5jsLNx7xxO-oy4OrhSIUsKkdYTsbI-RJts2chCiFBlGVoVXUsImVsL3fKyOlSjj8JkAmIBDSUAOLTsbHO9lnw0BQuIJzew5Z4uwv/s1600/greek+roasted+potato+wraps+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlg4cBfErPjDMfvdk6WVrOHW_rzejTc3n-C2KcCMJT5jsLNx7xxO-oy4OrhSIUsKkdYTsbI-RJts2chCiFBlGVoVXUsImVsL3fKyOlSjj8JkAmIBDSUAOLTsbHO9lnw0BQuIJzew5Z4uwv/s400/greek+roasted+potato+wraps+2.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">These wraps combine so many of my favorite things: crispy roasted potatoes, burstingly sweet roasted tomatoes, and feta cheese. This is definitely a "Cassie meal," as Greek flavors aren't Joe's favorite, but I love having this recipe in my arsenal for those nights when I'm having dinner by myself.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">9. <a href="http://cassiecraves.blogspot.com/2013/06/bacon-and-cheddar-cornbread-cakes-with.html">Bacon and cheddar cornbread cakes with fried eggs</a>. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioWfwZ0FDbCN5TQH31yIaHjD4ZNvcRW-IGZRa3oiiIjkmEDNdwZtCtt97atKHke_mxJ_KW7xz432JBi8k35bK_l-U-Sn7XWfH7GikgVs1Reze-OnC71ePPecs9U2utnynpKfR6qSYKsObv/s1600/cornbread+cheddar+bacon+cakes+with+fried+eggs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioWfwZ0FDbCN5TQH31yIaHjD4ZNvcRW-IGZRa3oiiIjkmEDNdwZtCtt97atKHke_mxJ_KW7xz432JBi8k35bK_l-U-Sn7XWfH7GikgVs1Reze-OnC71ePPecs9U2utnynpKfR6qSYKsObv/s400/cornbread+cheddar+bacon+cakes+with+fried+eggs.JPG" width="317" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">My whole family <i>loves </i>this meal, and I love how easy these little cakes are to prepare. Using boxed stuffing makes them come together very quickly, and since this meal is made with staples, it's great for nights when I just don't know what to make -- or just really don't feel like cooking.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">8. <a href="http://cassiecraves.blogspot.com/2013/11/leftover-pot-roast-patty-melts.html">Leftover pot roast patty melts</a>.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSdmM-ZNxl5j69usPWwwvvElzffqb4mrcDTAn_-WlpOyX-uUEGtg_rADu1IS33344t4YN4fteo2fyJ-kbZFsdmS2UgIEGPzhcN1DYJkjryD-RQ-hFE2mQdZwFhPpO6F0H5hyphenhyphenBYhqrPryi/s1600/pot+roast+patty+melts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwSdmM-ZNxl5j69usPWwwvvElzffqb4mrcDTAn_-WlpOyX-uUEGtg_rADu1IS33344t4YN4fteo2fyJ-kbZFsdmS2UgIEGPzhcN1DYJkjryD-RQ-hFE2mQdZwFhPpO6F0H5hyphenhyphenBYhqrPryi/s400/pot+roast+patty+melts.JPG" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"> </span></span></div>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">There are very few dishes that I want to make solely for the leftovers, but pot roast has definitely become one of them. I think I enjoy these patty melts the second night more than I enjoy the pot roast on the first night!</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">7. <a href="http://cassiecraves.blogspot.com/2013/10/completely-homemade-chicken-noodle-soup.html">Completely homemade chicken noodle soup</a>.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCV50qoKBMIzlLRypANeu1-MEAsHcHjGMzT4m2JIdFUXLIPI5Rhj_p5wJqfWLS8bKM1m3ty43gMdnt6L9GetD70cTPkENbjbq-ATmWJ-5xM4q-ynowzn9BsMmJ7hYyEAKgq7tJuFSvwRfk/s1600/chicken+noodle+soup+from+scratch.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCV50qoKBMIzlLRypANeu1-MEAsHcHjGMzT4m2JIdFUXLIPI5Rhj_p5wJqfWLS8bKM1m3ty43gMdnt6L9GetD70cTPkENbjbq-ATmWJ-5xM4q-ynowzn9BsMmJ7hYyEAKgq7tJuFSvwRfk/s400/chicken+noodle+soup+from+scratch.JPG" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Chicken noodle soup is one of my very favorite comfort foods, and since I made it completely from scratch earlier this year I'll never look back. Honestly, I'm usually not one to enjoy spending hours upon hours in the kitchen (Christmas cookie baking notwithstanding), but this is one of those meals where I just love the whole process of preparing <i>and </i>eating it. It's so...soul-feeding. Chicken soup for the soul, if you will. (Ba-dum-ching.)</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">6. <a href="http://cassiecraves.blogspot.com/2013/08/avocado-bacon-tomato-melts.html">Avocado bacon tomato melts</a>.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumm4F-qRWM4w0aDB3brD5_B_QlfM54h0E1XhS9nxQH2b8Kynwu7IrF3jwx3m6986EutepBjKxJEvriFD-wqQHNKsr0l_680pMT8XFF0P6ObBglTbkxQLOQknV3zjSiSJe7RpU9NVMt1MX/s1600/avocado+bacon+tomato+melts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumm4F-qRWM4w0aDB3brD5_B_QlfM54h0E1XhS9nxQH2b8Kynwu7IrF3jwx3m6986EutepBjKxJEvriFD-wqQHNKsr0l_680pMT8XFF0P6ObBglTbkxQLOQknV3zjSiSJe7RpU9NVMt1MX/s400/avocado+bacon+tomato+melts.JPG" width="400" /></a> </div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">These melts are one of the most memorable meals I had this year. They're so simple but so incredibly flavorful. They're definitely best in the summer with thick, juicy, beefsteak tomatoes, but I wouldn't turn one of these away any time of the year.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">5. <a href="http://cassiecraves.blogspot.com/2013/07/burger-and-fries-friday-bacon-cheddar.html">Bacon cheddar burgers with corn and bacon relish</a>.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjia1VVVoHzUIAT9ji4_c-ZjNbXUNfmgQFHuNSq0FtnUk1LJqvYr71RHLHFhfqQtSNRMmybu7QSawLLfaeSYD2aIKNowQgx54D9VzWMzfC1FlZwfdd9MC-2_3CWTt9m2oDNPylI5DJjJm/s1600/bacon+cheddar+burgers+with+corn+and+bacon+relish.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqjia1VVVoHzUIAT9ji4_c-ZjNbXUNfmgQFHuNSq0FtnUk1LJqvYr71RHLHFhfqQtSNRMmybu7QSawLLfaeSYD2aIKNowQgx54D9VzWMzfC1FlZwfdd9MC-2_3CWTt9m2oDNPylI5DJjJm/s400/bacon+cheddar+burgers+with+corn+and+bacon+relish.JPG" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">No list of yearly favorites would be complete without a good burger, and this one? It's definitely the best burger I made this year, and probably the best burger I've <i>ever </i>made. After eating it on this burger, I made the corn and bacon relish no less than 5 times: I used it on chicken, on pork chops, in a quesadilla, and probably ate it directly from a bowl a few times too. I'm not too proud to admit that. Try it yourself and you'll know why.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">4. <a href="http://cassiecraves.blogspot.com/2013/02/chipotle-pork-tostadas-with-pine-apple.html">Chipotle pork tostadas with pine-apple salsa</a>. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaMIYUJx0Rv4iWCuXG9qe-nyh5X9QQVB0x7sVwddbcw53F7jkajfKzq25RKFPGyJI0C85vlQRoil4ijrGRTYxqSRkQJxui6XWG-YuYjZqxMiXWaGmh1GUCFKQGyZZRcetmTtdDmsYWCm6/s1600/chipotle+pork+tostadas+with+pine-apple+salsa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMaMIYUJx0Rv4iWCuXG9qe-nyh5X9QQVB0x7sVwddbcw53F7jkajfKzq25RKFPGyJI0C85vlQRoil4ijrGRTYxqSRkQJxui6XWG-YuYjZqxMiXWaGmh1GUCFKQGyZZRcetmTtdDmsYWCm6/s400/chipotle+pork+tostadas+with+pine-apple+salsa.JPG" width="400" /></a> </div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Joe still swears these tostadas are one of the best things I've <i>ever </i>made, and I have to admit that they are pretty incredible. They're slightly spicy, slightly sweet, a little crunchy, a little creamy, and completely delicious. The pineapple-apple salsa is just out of this world.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">3. <a href="http://cassiecraves.blogspot.com/2013/02/jalapeno-popper-breakfast-scramble.html">Jalapeno popper breakfast scramble</a>. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6Jns9Ra9oxic49gORuL9rR8nfgRchCoFzP9UNvetzFTI6MqmiiD3g-JmjfjMhsvG2gC7jTwBZ0CCv0anE70HX_zZ_hcis5jf2TOvF3DgnZUuFZI9drZHOzF645O1IWldNget0DTAWqbw/s1600/jalapeno+popper+breakfast+skilet.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6Jns9Ra9oxic49gORuL9rR8nfgRchCoFzP9UNvetzFTI6MqmiiD3g-JmjfjMhsvG2gC7jTwBZ0CCv0anE70HX_zZ_hcis5jf2TOvF3DgnZUuFZI9drZHOzF645O1IWldNget0DTAWqbw/s400/jalapeno+popper+breakfast+skilet.JPG" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">We love a good breakfast dish in our house, and this one is definitely a favorite. It hits all the same notes as a jalapeno popper (cheddar, cream cheese, jalapenos, and bacon), but it's all mixed up with hashbrowns and scrambled eggs to make one decadent, delicious breakfast (or breakfast-for-dinner).</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2. <a href="http://cassiecraves.blogspot.com/2013/07/peach-bbq-pulled-chicken-sandwiches.html">Peach BBQ pulled chicken sandwiches with peach coleslaw</a>.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvSMLXKeIPJMrLRKCAf3_6pFze_Cm_7AWBeyWROcNxjFtUzK8VUhKE8YitNVQurAQjsbJaAsQCRdd1JfnI6DT9eR8D5lu064IL7-B5lat-6Bu35FsZi_jpcu9X9VegH7G7p5NOeY89OqB/s1600/peach+bbq+shredded+chicken+sandwiches.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvSMLXKeIPJMrLRKCAf3_6pFze_Cm_7AWBeyWROcNxjFtUzK8VUhKE8YitNVQurAQjsbJaAsQCRdd1JfnI6DT9eR8D5lu064IL7-B5lat-6Bu35FsZi_jpcu9X9VegH7G7p5NOeY89OqB/s400/peach+bbq+shredded+chicken+sandwiches.JPG" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I remember the night I made these for dinner very well, because it was completely silent in our house that night. We were all too busy eating these to speak or make any kind of noise other than the occasional "Mmm" or groan of culinary ecstasy. And that includes the boys! The peach BBQ sauce is perfect, smoky and spicy and sweet, and it's cooled down with a refreshing, crispy coleslaw made with peaches. In fact, these sandwiches would have been number one on my list, if it weren't for...</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1. <a href="http://cassiecraves.blogspot.com/2013/06/sweet-and-spicy-pork-and-asparagus-stir.html">Sweet and spicy pork and asparagus stir fry</a>.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJ4hr4pHWys2C-DzO1wr9iqKqd36476XYueUUaSHS7v64axq_HG3DkCBN0TIEIclJUB1CSLrMXU84HQrhBnxErDgbCvLOzUFAT4WGQKle6iE6aY0ZIdr-pgWddPoVGrqHh_RLNW1t_Pv9/s1600/spicy+pork+and+asparagus+stir+fry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="335" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicJ4hr4pHWys2C-DzO1wr9iqKqd36476XYueUUaSHS7v64axq_HG3DkCBN0TIEIclJUB1CSLrMXU84HQrhBnxErDgbCvLOzUFAT4WGQKle6iE6aY0ZIdr-pgWddPoVGrqHh_RLNW1t_Pv9/s400/spicy+pork+and+asparagus+stir+fry.JPG" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">There are very few dishes in this world that will make me shell out the money for asparagus out of season, but this stir fry is definitely one of them. This meal is universally enjoyed in our house, but especially by Andrew. He claims this as his "most favorite meal of all of them ever." I can't say that I blame him, actually. When asparagus is in season, we'll eat this three times a week. When it isn't, I'll cut it back to once a week. I can't think of a better reason than that to give it the number one position on my list of favorites.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">As 2013 comes to a close, friends, and we get ready to ring in 2014, I just want to thank all of you who stopped by to visit this year -- who shared or pinned my recipes, who took the time to leave a sweet comment or send a sweet e-mail. I can't even tell you how much it all means to me. I can't wait to see what 2014 has in store for all of us -- but I can assure you that, at least here in my little corner of the internet, it's going to be delicious. Happy New Year!</span></span>Cassiehttp://www.blogger.com/profile/08096840325414426054noreply@blogger.com2