tag:blogger.com,1999:blog-77750317092655471342024-03-14T03:18:13.986-07:00Jersey FreshAmy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-7775031709265547134.post-4000692773779340222011-07-18T17:59:00.000-07:002011-07-18T17:59:05.472-07:00Penne Alla "Not-ka"<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-EcI0_IMpPJA/TiTQwL_JyhI/AAAAAAAAALw/KKI714hz3gg/s1600/IMG_3346.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="http://4.bp.blogspot.com/-EcI0_IMpPJA/TiTQwL_JyhI/AAAAAAAAALw/KKI714hz3gg/s400/IMG_3346.JPG" /></a></div><br />
<b>Penne Alla "Not-ka"<br />
</b><br />
<br />
Serves 4<br />
Calories per serving: 371 <br />
<br />
2 teaspoons olive oil, plus extra for serving<br />
3 cloves garlic<br />
1/2 cup chopped red onion<br />
3/4 teaspoon salt<br />
1 14-ounce can diced tomatoes or whole tomatoes in juice, pureed in a food processor<br />
Pinch red pepper flakes<br />
8 ounces penne<br />
1/4 cup heavy cream<br />
6 tablespoons evaporated nonfat milk<br />
1/3 cup grated Parmesan cheese<br />
1/4 cup shredded fresh basil<br />
1/8 teaspoon black pepper<br />
<br />
1. Bring a large pot of salted water to a boil for the penne. <br />
2. In a large saucepan, heat the 2 teaspoons oil with the garlic over low heat until the garlic begins to brown, about 3 minutes. Add the onion and 1/4 teaspoon salt, cover, and cook until the onion is softened, about 2 more minutes. Add the tomato, 1/2 teaspoon salt and the red pepper flakes. Bring to a simmer, reduce the heat and simmer very gently 10 minutes. Stir in the cream and evaporated milk and simmer 1 more minute. <br />
<br />
3. Meanwhile, after the sauce has cooked 5 minutes, add the penne to the boiling water and cook until just shy of al dente, about 6 minutes. Drain, reserving about 1/2 cup pasta water. Add the drained penne to the saucepan and simmer until the penne is al dente, 1 to 2 minutes, adding a little of the pasta cooking water if the mixture is dry. Stir in 1/4 cup of the Parmesan, along with the basil and black pepper. <br />
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4. To serve, divide pasta among 4 serving bowls. Drizzle each serving with 1/2 teaspoon olive oil, and sprinkle with the remaining Parmesan.<br />
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Notes:<br />
-You NEED to make this recipe. It's THAT good. I'm thinking this will become a once a week frequency in this house. I've made it a few times now, once when my two friends Audrey and Katie came over! Of course the one time I made it for someone other than the hubs, I didn't have the right ingredients! I only had tomato puree/sauce rather than diced tomatoes. You may think- Aim, it's the same thing. In a way, yes...but the consistency was off. <br />
<br />
-I bought garlic ciabatta rolls/bread today for a $1 (!) to go with it and a salad. You definitely need bread of some sorts as the sauce is running and SCREAMS to be sopped up with garlic bread!<br />
<br />
-I've started doubling this as the hubs has requested more leftovers!<br />
<br />
-To get more legit, I am going to start researching the correct ways to do things with cooking. I went to a <a href="http://www.charlottesvillecookingschool.com/">cooking class</a> in Charlottesville before Christmas and learned a LOT. It was a cooking class on the food from the movie Eat, Pray, Love. If anyone wants recipes, let me know! Anyways... I learned about mise en place, which is French for "putting in place." The instructor said it was German, but Wikipedia says French...who to believe?!!?? Anyways, it's the process of preparing all your ingredients ahead of time before starting to cook. Like they do on Food Network and the Cooking Channel.<br />
<br />
I bought these adorable nesting bowls awhile back at (where else?) TJMaxx:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Zhrabr3SoU8/TiTVNmomptI/AAAAAAAAAL4/2-m0elC4lIA/s1600/IMG_3333.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="300" width="400" src="http://3.bp.blogspot.com/-Zhrabr3SoU8/TiTVNmomptI/AAAAAAAAAL4/2-m0elC4lIA/s400/IMG_3333.JPG" /></a></div><br />
So, I went about prepping!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-GDAUiHVa38g/TiTWloZUfRI/AAAAAAAAAMA/IbLyT9Z6jEc/s1600/IMG_3336.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="300" src="http://1.bp.blogspot.com/-GDAUiHVa38g/TiTWloZUfRI/AAAAAAAAAMA/IbLyT9Z6jEc/s400/IMG_3336.JPG" /></a></div><br />
This does take time to do, but it's totally worth it. Even if not for convenience, you do feel like a chef on tv!Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com1tag:blogger.com,1999:blog-7775031709265547134.post-84909088533318347822011-07-06T11:30:00.000-07:002011-07-06T11:42:51.881-07:00Milk Chocolate Florentine Cookies<a href="http://4.bp.blogspot.com/-ukrNSU8B79A/ThSqTLahFiI/AAAAAAAAALQ/D8An8mgMR4I/s1600/IMG_2674.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-ukrNSU8B79A/ThSqTLahFiI/AAAAAAAAALQ/D8An8mgMR4I/s400/IMG_2674.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5626309080950838818" /></a><br /><br /><strong>Milk Chocolate Florentine Cookies</strong><br /><br /><em>Ingredients</em>:<br />2/3 cup butter<br />2 cups quick oats<br />1 cup granulated sugar<br />2/3 cup all-purpose flour<br />¼ cup light or dark corn syrup<br />1 teaspoon vanilla extract<br />¼ teaspoon salt <br />1 ¾ cups (11.5oz package) Nestle Toll House Milk Chocolate Morsels<br /><br />1. Preheat oven to 375°. Line baking sheets with foil.<br /><br />2. Melt butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoon, about 3 inches apart onto prepared baking sheets. Spread thinly with rubber spatula.<br /><br />3. Bake for 6-8 minutes or until golden brown. Cool completely on baking sheets on wire racks. Peel foil from cookies.<br /><br />4. Microwave morsels in medium, uncovered microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10-15 second intervals, stirring just until the morsels are melted. Spread thin layer of melted chocolate onto flat side of one cookie, on half of the cookies. Top with remaining cookies.<br /><br /><br /><em>Makes about 3 ½ dozen sandwich cookies. </em> <br /><br /><a href="http://1.bp.blogspot.com/-Nm8J3ld9AiI/ThSqH2vztuI/AAAAAAAAALI/zbQjDD4A0xo/s1600/IMG_2673.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-Nm8J3ld9AiI/ThSqH2vztuI/AAAAAAAAALI/zbQjDD4A0xo/s400/IMG_2673.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5626308886424434402" /></a>Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-86259657132928173502011-07-06T11:13:00.000-07:002011-07-06T12:13:36.722-07:00Turkey Mini-MeatloavesA few months back my mother in law told me about this show called <a href="http://www.mylifetime.com/shows/cook-yourself-thin">'Cook Yourself Thin</a>,' so I investigated. They basically take someone's 3 favorite foods, total up the calories they are ingesting eating them, and remake them healthier, showing the new calorie intake. I immediately downloaded all the shows on iTunes and went to work watching them. I have made a few of their recipes so far, the best being the 'Penne Alla Not-ka', and haven't been disappointed yet! There's also a cookbook out, 2 actually. The <a href="http://www.amazon.com/Cook-Yourself-Thin-Skinny-Minutes/dp/1401341136">original</a> is the recipes (and more) from the show. The <a href="http://www.amazon.com/Cook-Yourself-Thin-Faster-Recipes/dp/1401341381/ref=pd_sim_b_1">second</a> book hasn't inspired me to make anything out of it yet. Maybe someday...<br />
<br />
Well, here's what I made out of it for dinner last night:<br />
<br />
<a href="http://1.bp.blogspot.com/-0WSZbCgfoPU/ThSpFDRmQJI/AAAAAAAAAK4/X7XPlqIemOY/s1600/IMG_3107.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-0WSZbCgfoPU/ThSpFDRmQJI/AAAAAAAAAK4/X7XPlqIemOY/s400/IMG_3107.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5626307738736148626" /></a><br />
<br />
<br />
<strong>Turkey Mini-Meatloaves</strong><br />
Serves 4<br />
Calories per serving, meatloaves: 227<br />
<br />
<em>For the meatloaves</em><br />
1 slice whole-wheat bread<br />
1/2 cup skim milk<br />
1 tablespoon plus 1 teaspoon olive oil<br />
1 onion, diced<br />
5-ounce bag baby spinach leaves<br />
1 1/4 pounds ground turkey<br />
2 tablespoons finely grated Parmesan<br />
1 large egg<br />
1/2 teaspoon salt<br />
1/4 teaspoon freshly ground black pepper<br />
1/8 teaspoon freshly grated nutmeg<br />
<br />
<em>For the glaze</em><br />
3 tablespoons ketchup<br />
2 teaspoon Worcestershire sauce<br />
1 teaspoon hot sauce<br />
1 tablespoon brown sugar<br />
<br />
1. Preheat oven to 375 degrees.<br />
<br />
2. Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.<br />
<br />
3. Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.<br />
<br />
4. Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture. In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves.<br />
Bake mini meatloaves until cooked through and golden, about 40 minutes.<br />
<br />
-----------------------------------------------------------------<br />
Notes:<br />
-On the show they use a piece of day old bread and rip it into pieces, they don't make bread crumbs. My bread was fresh, so I just toasted it twice. Same effect... smells marvelous.<br />
<br />
-Again, on the show...they used brown sugar instead of Worcestershire sauce, which I didn't realize, so I added the brown sugar and it was a hit! You may want to double the glaze, which I will do next time, to spoon some over when serving.<br />
<br />
-I meant to serve this with roasted root veggies: potatoes, carrots and asparagus, but the 2 potatoes I had left were bad. BOO! So I improvised and used <a href="http://www.minuterice.com/en-us/products/categories/29/ReadytoServeRice.aspx">Ready Rice</a> that I had bought awhile back with a coupon. I used 2 white rice ones and a brown rice with a tablespoon of butter and a sprinkling of salt. Oh, and steamed broccoli with vinegar and a big salad. YUM. It was a huge hit with the hubs!<br />
<br />
<br />
<a href="http://1.bp.blogspot.com/-8jtQbE-WNVs/ThSpgLb-MEI/AAAAAAAAALA/aAGFqI7HRxI/s1600/IMG_3106.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-8jtQbE-WNVs/ThSpgLb-MEI/AAAAAAAAALA/aAGFqI7HRxI/s400/IMG_3106.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5626308204783611970" /></a>Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-54611940778327835142011-06-30T16:53:00.000-07:002011-06-30T17:08:24.539-07:00Perfect Iced Coffee. No..really. PERFECT. ICED. COFFEE<a href="http://4.bp.blogspot.com/-muQh77s1-nE/Tg0NHt166wI/AAAAAAAAAKw/b1oewtN7ScA/s1600/IMG_3041.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/-muQh77s1-nE/Tg0NHt166wI/AAAAAAAAAKw/b1oewtN7ScA/s400/IMG_3041.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5624165935871617794" /></a><br /><br />So, any iced coffee drinker out there knows that iced coffee is nectar of the gods.. if it's bought. It never tastes right made at home! I LOVE my <a href="http://www.keurig.com/">Keurig</a>, but the iced coffee is awful on it. I have the $99 one (had the Platinum one at first... long story short I returned it thinking it was broken, but the outlet was bad..), and it instructs to brew over ice. Well, it brews hot coffee, over ice. Yup, you guessed it. It's watered down and doesn't taste good at all. I've brewed big pots of coffee and refrigerated it, but it still isn't just right. Or maybe that's just what I tell myself to excuse the many trips to the bux...<br /><br />Anyways. Thanks to <a href="http://thepioneerwoman.com/">The Pioneer Woman</a>, this is no longer a problem. I think she called it "liquid gold," seriously, it is. <br /><br />Funny story... one of 2 people I know here in VA that drink coffee, Megan, was doing this at the same time! I sent her a facebook message to tell her about the sweet nectar, and here she was brewing her own!<br /><br />Without further adieu...<br /><br /><strong>Perfect Iced Coffee</strong><br /><br />Ingredients:<br />-1 lb. bag of coffee grinds (stronger the better)<br />-2 gallons cold water<br /><br />1. In a large container, bucket, pitcher (whatever will fit 2 gallons)- empty the grinds, followed by the 2 gallons of water. Stir until all grinds are wet. Cover and let sit minimum 8 hours.<br /><br />2.) After 8 hours or more, strain the concoction through cheesecloth and a strainer into a container. This takes time, but worth it. Hang in there!<br /><br />3.) What is left is amazing. You can use this for up to a month in the fridge if you keep it sealed. <br /><br />-----------------------------------------------------------------------<br />Notes:<br />-I didn't buy a 16oz (1 lb) bag of coffee, didn't even realize I bought 12 oz. I just adjusted to 1.5 gallons instead.<br />-I didn't buy strong enough. I used Eight O'Clock Coffee Original, but will go with something stronger next time.<br />-I used beautiful milk bottles that were left here at the house by the previous owners. Makes me feel REAL country!Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-30504738627325136112011-06-28T19:27:00.000-07:002011-06-28T19:44:54.898-07:00Savory Sausage Breakfast Rolls<a href="http://4.bp.blogspot.com/-Z62G3N6KsgM/TgqRFyEAPPI/AAAAAAAAAKQ/d9f1I6ScmLs/s1600/IMG_2542.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/-Z62G3N6KsgM/TgqRFyEAPPI/AAAAAAAAAKQ/d9f1I6ScmLs/s400/IMG_2542.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5623466613249424626" /></a><br /><br />These are amazing. Sooo good. I only made these once, but thanks to catching up on my blog, I'll probably make these again next week. They're a great brunch for a Saturday with a bowl of fruit and a great cup of Keurig coffee! Better yet, Lyn's coffee, but beggars can't be choosers... My sister Lyn makes the MOST AMAZING coffee you will ever drink. No matter how I duplicate and copy her every move, it never tastes like hers. <br /><br />These are from a Cooking Light magazine/cookbook, "Quick Baking," with a display until date of November, 2010.<br /><br /><strong>Savory Sausage Breakfast Rolls</strong><br /><br />Ingredients:<br />1 (11-ounce) can of refrigerated French bread dough<br />2 T butter, melted<br />2 tsp chopped fresh sage<br />¼ tsp salt<br />8 oz. Reduced fat pork sausage, cooked and crumbled (such as Jimmy Dean)<br />¾ cup (3 oz.) shredded Gruyere cheese<br />Cooking Spray<br /><br />1. Preheat oven to 350.<br />2. Find lengthwise seam in dough. Beginning at seam, gently unroll dough into a rectangle on a lightly floured surface. Roll dough into a 13 x 8-inch rectangle; brush with butter, leaving a ½ inch border.<br />3. Combine sage, sat, and sausage. Sprinkle sausage mixture evenly over dough, leaving a ½ inch border; top with cheese. Starting with the long side, roll dough up, jelly-roll fashion; press seam to seal (do not seal ends of roll.)<br />4. Cut 1 (1/2 inch think) cross-wise slice from each end; discard dough. Slice the roll cross-wise into 12 (1/2 inch thick) pieces; arrange pieces in a 13 x 9 baking dish coated with cooking spray. Bake at 350 for 28 minutes or until golden brown. Serve Warm. Yield: 6 servings (serving size: 2 rolls)<br /><br />Calories: 312<br />Fat: 16.8g<br />Protein: 15.5g<br />Carb: 24.8<br />Fiber: 0g<br />Chol: 52mg<br />Iron: 1.8mg<br />Sodium: 738mg<br />Calc: 146mg<br />------------------------------------------------------------------<br />Notes:<br />-I used Swiss cheese, Gruyere is expensive! And if I’m buying it, I want to enjoy it on something like French Onion Soup… mmm…<br />-I didn’t discard the dough. I baked them too!<br />-Tip: use an extremely sharp knife to cut the pinwheels, and let the knife do the work cutting through to get perfect pinwheels.Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-81047776099509655472011-06-28T18:58:00.000-07:002011-06-28T19:27:01.682-07:00A Southern Thing I: Sausage GravyI'm BACK! I'm going to catch up on a bunch of recipes that I've had stored up, but will be trying to stay more current from now on. School is done and I am carefree! For the time being until I start working that is... ;) The original "Baby-Plan" has been nixed...for now. Maybe just shelved. I don't know what it is, being around certain kids, or just loving my life the way it is, I don't want kids right now.<br /><br />SO. I'll start off with Sausage Gravy. I'm trying this whole "Southern" cooking thing every once in a while to appease my Southern-born hunk of a husband. So far I'm not loving it. My original thoughts of Southern cooking were just butter and gravy. Paula Deen is giving "y'all" (that means 'yous guys') a bad rap!<br /><br />Drew LOVED this. I did not. I made gorgeous biscuits to go with it, and ended up eating them with butter and <a href="http://www.heronorthamerica.com/">Hero </a>jelly. I am not a thyme-fan, dried thyme that is, so this was out for me. Maybe I'll try it again with fresh thyme...<br /><br />Here's the recipe, courtesy of the <a href="http://www.thekneadforbread.com/">Knead For Bread </a>blog:<br /><br /><a href="http://3.bp.blogspot.com/-BaBg9WdrOt8/TgqIaAbmyeI/AAAAAAAAAKI/d3vTQfLyIac/s1600/IMG_2296.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-BaBg9WdrOt8/TgqIaAbmyeI/AAAAAAAAAKI/d3vTQfLyIac/s400/IMG_2296.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5623457065099250146" /></a><br /><br /><br /><br /><strong>Sausage Gravy</strong><br /><br />Sausage Gravy<br /><br />Ingredients:<br /><br />1 pound mild pork sausage<br />3 tablespoons butter<br />1 teaspoon onion salt<br />1/2 teaspoon garlic salt<br />1/2 teaspoon chili powder<br />1 tablespoon fresh chopped thyme<br />4 -5 tablespoon flour<br />3 cups whole milk<br /><br />1 ) Cook the sausage meat in a skillet.<br />2 ) Add in the butter and all the spices. Cook for a few minutes.<br />3 ) Add in the flour, stirring constantly for 3 minutes.<br />4 ) Add in the milk and stir using a whisk till the gravy comes to a slow boil. Turn down the heat and continue to stir till the gravy comes to the desired thickness. I cooked mine for about and extra 8 minutes to reduce the gravy and create more flavor. Add salt and pepper to taste. Pour over freshly baked biscuits and enjoy.Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-22976712791758206252011-01-01T14:09:00.000-08:002011-01-01T14:44:17.736-08:00Raspberry Streusel Bars<a href="http://4.bp.blogspot.com/_ZX0XOLjT848/TR-mSgOswfI/AAAAAAAAAJU/FZcqX5Wfm4g/s1600/IMG_2738.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_ZX0XOLjT848/TR-mSgOswfI/AAAAAAAAAJU/FZcqX5Wfm4g/s400/IMG_2738.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5557343302017925618" /></a><br /><br /><strong>Raspberry Streusel Bars</strong><br />2 ½ cups (12 ½ ounces) unbleached all-purpose flour<br />2/3 cup (about 4 ¾ ounces) granulated sugar<br />½ teaspoon salt<br />16 Tablespoons (2 sticks) plus 2 tablespoons unsalted butter, cut into ½ inch pieces and softened to cool room temperature<br />¼ cup packed (1 ¾ ounces) light or brown sugar<br />½ cup (1 ½ ounces) old-fashioned rolled oats<br />½ cup (2 ounces) pecans, chopped fine<br />¾ cup (8 ½ ounces) raspberry preserves<br />¾ cup (3 ½ ounces) fresh raspberries (or frozen)<br />1 Tablespoon lemon juice from 1 lemon<br /><br />1. Adjust oven rack to middle position; heat oven to 375 degrees. Cut 18” long piece of foil and fold in half length wise to 8-inch width. Fit foil into 13 X 9” baking dish, pushing it into corners and up sides of pan; allow excess to hang over both sides. Cut 14 inch piece of foil and fit into width of pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.<br /><br />2. In bowl of stand mixer fitted with paddle attachment, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 Tablespoons butter 1 piece at a time, then continue mixing on low until mixture resembles damp sand, 1 to 1 ½ minutes. <br /><br />3. Measure 1 ¼ cups flour mixture into medium bowl and set aside; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat bottomed measuring cup, press flour mixture into even layer to form bottom crust. Bake until edges begin to brown, 14-18 minutes.<br /><br />4. While crust is baking, add brown sugar, oats and pecans to reserved flour mixture; toss to combine. Work in remaining 2 Tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside.<br /><br />5. Combine preserves, raspberries and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.<br /><br />6. Spread raspberry filling over hot crust; sprinkle streusel topping evenly over berry filling. Do not press streusel down. Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22-25 minutes. Cool to room temperature on wire rack, 1-2 hours; remove from baking pan by lifting foil extensions. Using chef’s knife, cut into squares and serve. <br />-------------------------------------------------------------------------<br /><br />Notes:<br />-I used frozen berries as the fresh ones looked kind of funky at Food Lion.<br />-This is from Cook’s Illustrated, so of course there was a whole page article previous to the recipe about raspberry bars, but I don’t want to have to type all of that. Basically it was saying how raspberry bars should be “tender,” “fruity,” and “crunchy.” <br />-I made these for our contractors who are laboring tirelessly on our master suite and they were a HIT. These things are incredibly sinful.Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-58366226970484048572010-12-06T17:31:00.000-08:002010-12-06T17:38:25.876-08:00Spicy Chicken Sandwiches with Cilantro Lime Mayonnaise<a href="http://2.bp.blogspot.com/_ZX0XOLjT848/TP2Pasu47qI/AAAAAAAAAJI/Z3GzV2OjZG4/s1600/SpicyChickSand.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_ZX0XOLjT848/TP2Pasu47qI/AAAAAAAAAJI/Z3GzV2OjZG4/s320/SpicyChickSand.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5547748004837519010" /></a><br />Serves 8 ( 7 points)<br /><br />Mayo:<br />½ c. fat-free mayo or Miracle Whip<br />¼ c. chopped fresh cilantro<br />1 T. fresh lime juice<br />1 garlic clove, minced<br /><br />Chicken:<br /><br />⅓ c. egg beaters<br />3 T. hot sauce such as Tabasco<br />1 tsp. dried oregano<br />½ tsp. salt<br />4 ( 8 oz) chicken breasts, cut in half horizontally to make 8 ( 4 oz) chicken cutlets<br />2 T. olive oil<br />4-½ oz. ( about 6 c. ) baked tortilla chips, crushed<br /><br />Remaining ingredients:<br />8 ( 1 point buns) (My gorcery store had store brand Light Rolls that were 2 PointsPlus)<br />lettuce leaves<br />red onion slices<br />tomato slices<br /><br />To prepare chicken, combine egg beaters, hot sauce, oregano and salt in a large ziplock bag. Add chicken cutlets, seal and turn to coat. Refrigerate for 2 hours or up to 8 hours.<br /><br />Crush tortilla chips. Remove chicken from bag and press into tortilla chip crumbs. Heat a large nonstick skillet coated with cooking spray. Add 1 T. oil. Cook 4 cutlets at one time until browned and cooked through. Repeat with remaining cutlets and oil.<br />Serve on buns with cilantro lime mayo and desired toppings. <br /><br />------------------------------------------------------------------------<br /><br />Notes:<br />-I didn't have limes, so I used lemon juice instead and it was fabulous.<br />-I cut up 1.5lbs of chicken, but only cooked up 2 3oz pieces for myself, the rest is marinating still. <br />-I put 2 Tbsp of hot sauce as I didn't have 2lbs of chicken breast <br />-Speaking of marinade I only left it in there for about an hour. I'm sure it will be even more fabulous the longer it sits.<br />-I sliced tomatoes on top as I didn't want to wait any longer to cut up some lettuce and onions.<br />-I used regular tortilla chips, not baked.<br />-I calculated my sandwich and it was 7points as well.Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com1tag:blogger.com,1999:blog-7775031709265547134.post-318420171988819162010-10-17T14:09:00.001-07:002010-10-17T14:18:30.550-07:00Pumpkin Spiced Latte<a href="http://4.bp.blogspot.com/_ZX0XOLjT848/TLtmRg7E7YI/AAAAAAAAAJA/pxbPasLP7IQ/s1600/IMG_2561.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_ZX0XOLjT848/TLtmRg7E7YI/AAAAAAAAAJA/pxbPasLP7IQ/s400/IMG_2561.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5529125418608946562" /></a><br /><br /><strong>Pumpkin Spiced Latte</strong><br /><br />• 3/4 cup 2% (or any)milk <br />• 1 tbsp pumpkin butter <br />• 1 tsp vanilla extract <br />• 1/4 tsp pumpkin pie spice <br />• 1 tsp sugar or sugar substitute (to taste) <br />• 1/8 cup of espresso (or 1/4 cup strong brewed coffee works) <br />• fat free whipped topping <br />• pumpkin pie spice for topping <br /><br /><br />In a small pan combine milk, pumpkin butter and sugar and cook on medium heat, stirring, until boiling. Remove from heat, stir in vanilla. Using an immersion blender, blend until smooth (or whisk well with a wire whisk)<br /><br /><br />Pour into a mug, add the hot espresso (or coffee) and top with fat free whipped cream and a dash of pumpkin pie spice on top.<br /><br />----------------------------------------------------------------<br />This too is adapted from <a href="http://www.skinnytaste.com">Gina's Recipes</a>.<br /><br />-I used strong coffee as I cannot find instant espresso ANYWHERE in the Shenandoah Valley!<br />-OMG. So good. No more $5 for one at Starbucks!!<br />----------------------------------------------------------------<br /><br /><br />Pumpkin Butter Recipe<br />Source: <a href="http://www.skinnytaste.com">Gina's Weight Watchers Recipes</a><br /><br /><br />• 3 1/2 cups pumpkin puree, or 1 (29 ounce) can (not pumpkin pie filling)<br />• 2 tsp vanilla extract<br />• 3/4 cup apple cider or juice<br />• 1 cup packed brown sugar<br />• 2-3 cinnamon sticks<br />• 1-2 tsp pumpkin pie spice (to taste)<br /><br /><br />Combine pureed pumpkin, vanilla, apple juice, spices, cinnamon sticks and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 - 40 minutes or until thickened. Stir frequently. Adjust spices to your taste.Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-69411064536323471422010-10-15T13:38:00.000-07:002010-10-15T14:43:32.478-07:00Ranch Chicken Alfredo<a href="http://2.bp.blogspot.com/_ZX0XOLjT848/TLi8SBw3f2I/AAAAAAAAAI4/8kj84q6eY0I/s1600/IMG_2536.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_ZX0XOLjT848/TLi8SBw3f2I/AAAAAAAAAI4/8kj84q6eY0I/s400/IMG_2536.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5528375560494350178" /></a><br /><br /><strong>Ranch Chicken Alfredo</strong><br /><br />1 pound skinless, bonelesschicken breasts<br />1 pound angel hair pasta, cooked<br />1 cup ranch dressing<br />1 cup parmesan cheese<br />2 tablespoons butter<br />1 cup light cream<br />1 cup frozen peas or pea pods, cooked<br /><br />Directions:<br />Sprinkle chicken with salt and pepper to taste. Grill on George Foreman (or other) grill while pasta is cooking. <br /><br />Meanwhile, melt butter in saucepan; add cream and parmesan cheese, heating and stirring until the cheese is melted. Add dressing; heat through. Stir in desired amount of the cooked and drained pasta. (Do not rinse pasta, so the sauce will stick to it better.) <br /><br />Cut the chicken in bite-size pieces and add to the spaghetti mixture; add cooked pea pods and or peas. <br />--------------------------------------------------------------------------------<br /><br />Alterations:<br />-I substituted broccoli for the peas (that's a WHOLE lotta starch!)<br />-Regular pasta instead of angel hair<br /><br />This is SO good. Thanks to Lynnie for finding it, this is definitely now a staple in our house! It's VERY rich, and a one-bowl meal. The leftovers are just as amazing! I double the recipe so that I can have leftovers during the week!<br /><br />Enjoy!Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-85685070923899114252010-10-15T13:23:00.000-07:002010-10-15T13:37:55.580-07:00Jumbo Pumpkin Pecan Muffins<a href="http://2.bp.blogspot.com/_ZX0XOLjT848/TLi4b2AYvKI/AAAAAAAAAIw/0B2K02jQa_o/s1600/IMG_2546.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_ZX0XOLjT848/TLi4b2AYvKI/AAAAAAAAAIw/0B2K02jQa_o/s400/IMG_2546.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5528371331090398370" /></a><br /><br /><strong>Jumbo Pumpkin Pecan Muffins</strong><br /><br />Ingredients<br />2 1/2 cups all-purpose flour<br />1/2 cup sugar<br />1/4 cup packed brown sugar<br />2 teaspoons pumpkin pie spice<br />1 teaspoon baking powder<br />1 teaspoon baking soda<br />1/2 teaspoon salt<br />2 eggs<br />1 cup canned pumpkin<br />1/2 cup buttermilk<br />1/4 cup vegetable oil<br />1 teaspoon vanilla extract<br />1/2 cup chopped pecans<br /><br />TOPPING<br />1/3 cup packed brown sugar<br />1/3 cup finely chopped pecans<br />1/4 cup all purpose flour<br />1/4 cup cold butter<br /><br />Directions<br /><br />1.) In a large bowl, combine the first seven ingredients. In another bowl, whisk the eggs, pumpkin, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill six greased or lined jumbo muffin cups ¾ full. <br /><br />2.) In a small bowl, combine the brown sugar, pecans and flour, cutting in the flour until crumbly. Sprinkle over batter.<br /><br />3.) Bake at 375° for 25-30 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yields 6 muffins.<br /><br />---------------------------------------------------------------------------------<br /><br />These muffins are FANTASTIC! I add golden raisins to the muffin batter, and they are just so good!Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-26439290709062422512010-10-06T10:59:00.000-07:002010-10-06T11:05:53.088-07:00Homemade Garlic KnotsSoft Garlic Knots<br /><br />Ingredients:<br /><br />For the dough:<br /><br />3 cups bread flour<br />1 tbsp. sugar<br />2 tsp. instant yeast<br />1¼ tsp. salt<br />2 tbsp. olive oil<br />¼ cup milk<br />1 cup plus 2 tbsp. lukewarm water<br /><br /> <br />For the glaze:<br /><br />2 cloves garlic<br />3 tbsp. melted butter<br />½ tsp. Italian seasoning<br /> <br /><br />Directions:<br /><br />To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.<br /><br />Divide the dough into 10 equal pieces. Roll each piece into a 10-inch long rope and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center. Take the end lying over the knot and tuck it underneath and into the center. Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.<br /><br />To make the glaze, finely mince the garlic or press it through a garlic press. Mix with the melted butter and Italian seasoning.<br /><br />Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes. Let cool slightly before serving.<br />-------------------------------------------------------------------------------<br /><br />Recipe curtesy of <a href="http://annies-eats.com/">Annie'e Eats</a><br />-I didn't get to take a picture of these, they were devoured SO fast!!Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-49264973595806607192010-10-06T10:44:00.000-07:002010-10-06T10:59:05.741-07:00World's Best Lasagna<a href="http://3.bp.blogspot.com/_ZX0XOLjT848/TKy10wtZqhI/AAAAAAAAAIo/i1tee8G3Z0o/s1600/58426.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 250px; height: 250px;" src="http://3.bp.blogspot.com/_ZX0XOLjT848/TKy10wtZqhI/AAAAAAAAAIo/i1tee8G3Z0o/s400/58426.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5524990760909908498" /></a><br /><br />Ingredients<br />• 1 pound sweet Italian sausage <br />• 3/4 pound lean ground beef <br />• 1/2 cup minced onion <br />• 2 cloves garlic, crushed <br />• 1 (28 ounce) can crushed tomatoes <br />• 2 (6 ounce) cans tomato paste <br />• 2 (6.5 ounce) cans canned tomato sauce <br />• 1/2 cup water <br />• 2 tablespoons white sugar <br />• 1 1/2 teaspoons dried basil leaves <br />• 1/2 teaspoon fennel seeds <br />• 1 teaspoon Italian seasoning <br />• 1 tablespoon salt <br />• 1/4 teaspoon ground black pepper <br />• 4 tablespoons chopped fresh parsley <br />• 12 lasagna noodles <br />• 16 ounces ricotta cheese <br />• 1 egg <br />• 1/2 teaspoon salt <br />• 3/4 pound mozzarella cheese, sliced <br />• 3/4 cup grated Parmesan cheese <br /><br />Directions<br /><br />1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. <br /><br />2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. <br /><br />3. Preheat oven to 375 degrees F (190 degrees C). <br /><br />4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. <br /><br />5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. <br />Ok, without a doubt, the BEST lasagna EVER. I’ve had lasagna at many Italian restaurants and this is by far the best. Takes a little time, but WORTH it.<br /><br />Adapted from AllRecipes.com.<br /><br />Changes<br />-I didn’t take out the meat needed out of the freezer ahead of time, so I was forced to stop at a grocery store I usually don’t frequent to pick it up. Food Lion doesn’t have a good selection of anything, and especially Italian meat. I ended up with Johnsonville 4 Cheese Sweet Sausage. I’m sure the cheese only added to the flavor of the dish.<br />-I used fresh grated Parm cheese, it’s so much better than the powdered, preservative laden container on the shelves. I mean really... why is some refrigerated and others isn’t?<br />-Sliced mozzarella is AMAZING. Grating mozzarella cheese is for the birds!<br />-I just used my soup pan, I don't have a Dutch Oven.<br />-I have leftover sauce, but I refrigerated it and will make pizza with it later this week.<br /><br /><br />I made homemade Garlic Knots and a large Garden Salad with Olive Garden dressing to go with the lasagna. (These recipes to follow.) Last minute we invited our in-laws over because, well why the heck not?<br /><br />Seriously, MAKE THIS LASAGNA.Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-75498139367073571372010-09-20T09:55:00.001-07:002010-09-20T09:57:57.865-07:00Mmm, Stuffed Crust Pizza!Just wanted to post a picture of last night's Stuffed Crust Pizza:<br /><br /><a href="http://4.bp.blogspot.com/_ZX0XOLjT848/TJeSaBuGagI/AAAAAAAAAHo/UyQixEmOUM4/s1600/IMG_2515.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_ZX0XOLjT848/TJeSaBuGagI/AAAAAAAAAHo/UyQixEmOUM4/s400/IMG_2515.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5519040844201880066" /></a><br /><a href="http://3.bp.blogspot.com/_ZX0XOLjT848/TJeSUVdgJMI/AAAAAAAAAHg/Ex9WxNNFxUI/s1600/IMG_2514.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_ZX0XOLjT848/TJeSUVdgJMI/AAAAAAAAAHg/Ex9WxNNFxUI/s400/IMG_2514.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5519040746421757122" /></a>Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-79486719670406294082010-09-20T09:43:00.000-07:002010-09-20T09:54:48.322-07:00Breakfast Mini-Quiche<a href="http://2.bp.blogspot.com/_ZX0XOLjT848/TJeP5djvhvI/AAAAAAAAAHI/nzhuf62UO4k/s1600/IMG_2521.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_ZX0XOLjT848/TJeP5djvhvI/AAAAAAAAAHI/nzhuf62UO4k/s400/IMG_2521.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5519038085715691250" /></a><br /><br />These are really good! Recipe courtesy of <a href="http://www.incredibleegg.org/">The Incredible Egg</a>:<br /><br /><strong>Breakfast Biscuit Quiches</strong><br /><br />Ingredients:<br /><br />2/3 cup shredded Swiss cheese <br />1/3 cup finely chopped ham <br />1/4 cup finely chopped green onions<br />3 EGGS <br />2 Tbsp. milk <br />1/4 tsp. salt<br />1/8 tsp. pepper <br />1 pkg. (12 oz.; 10 biscuits) refrigerated buttermilk biscuits <br /><br />Directions:<br />1. HEAT oven to 350°F. COMBINE cheese, ham and green onions in small bowl; mix well. BEAT eggs, milk, salt and pepper in medium bowl until blended.<br />2. SEPARATE biscuits; press or roll each into a 5-inch round on lightly floured surface. PLACE 1 biscuit in each of 10 greased muffin cups, leaving the 2 cups in center of pan empty. PRESS biscuits firmly against bottom and sides of cups and form rim at top.<br />3. SPOON 2 Tbsp. cheese mixture into each cup. POUR IN egg mixture, dividing evenly.<br />4. BAKE in center of 350°F oven until filling is set and biscuits are deep golden brown, 20 to 25 minutes. REMOVE from pan; serve warm.<br /><br />Notes:<br />-Looking at this now, I forgot the milk! Oops!<br />-I used store brand biscuits, Jumbo Flaky, and there were only 8<br />-Place a baking sheet under the muffin pans, they cook over!<br />-I did not have block swiss or any shredded, so I sliced up deli swiss and it was good<br /><br />Here are some more pics:<br /><br /><a href="http://3.bp.blogspot.com/_ZX0XOLjT848/TJeRuihbDjI/AAAAAAAAAHY/ix1hR_ws3qU/s1600/IMG_2524.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_ZX0XOLjT848/TJeRuihbDjI/AAAAAAAAAHY/ix1hR_ws3qU/s400/IMG_2524.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5519040097092832818" /></a><br /><a href="http://3.bp.blogspot.com/_ZX0XOLjT848/TJeRtqn77BI/AAAAAAAAAHQ/_PToTIqXNUk/s1600/IMG_2518.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_ZX0XOLjT848/TJeRtqn77BI/AAAAAAAAAHQ/_PToTIqXNUk/s400/IMG_2518.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5519040082087767058" /></a>Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-73495342800227462142010-09-13T18:41:00.000-07:002010-09-13T18:49:18.374-07:00Taco Dip<a href="http://2.bp.blogspot.com/_ZX0XOLjT848/TI7S_xQGy2I/AAAAAAAAAHA/w-CVh_Z0crA/s1600/IMG_2498.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_ZX0XOLjT848/TI7S_xQGy2I/AAAAAAAAAHA/w-CVh_Z0crA/s400/IMG_2498.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5516578586569919330" /></a><br /><br />Growing up we'd have this when we went to family parties on my mom's side. My cousin Michelle would bring this and it was always a huge hit. This is one of those dishes that is just out of this world good. I adapted a <a href="http://www.skinnytaste.com">Gina's Weight Watcher's Recipe</a>, but didn't exactly make it "skinny."<br /><br /><strong>Amazing Taco Dip</strong><br /><br />8 oz 1/3 less fat Philadelphia cream cheese <br />8 oz sour cream <br />16 oz jar mild salsa <br />1 packet taco seasoning <br />2 cups iceberg lettuce, shredded <br />2 large tomatoes, diced <br />1 cup reduced fat shredded cheddar cheese <br /><br />In a large bowl combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer. Spread on the bottom of a large shallow glass dish. Top with shredded lettuce, tomatoes, and shredded cheese. <br /><br />Notes:<br />-I used regular sour cream as DH did the shopping and doesn't like Reduced Fat anything... <br />-I don't like olives, but you can definitely sprinkle olives on as well.<br />-Serve with Tortilla chips.Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-70996602739914174542010-09-13T18:27:00.000-07:002010-09-13T18:38:43.709-07:00Breakfast in a Cupcake Pan?<a href="http://4.bp.blogspot.com/_ZX0XOLjT848/TI7QYh99BrI/AAAAAAAAAG4/mGxazrS_UNQ/s1600/IMG_2502.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_ZX0XOLjT848/TI7QYh99BrI/AAAAAAAAAG4/mGxazrS_UNQ/s400/IMG_2502.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5516575713429096114" /></a><br />I found this in everyday FOOD, and it was GOOD. I woke up on Saturday and decided I wanted to make something different than the staple bacon, eggs and hashbrowns that I usually make. So, I remembered seeing this in Martha's magazine and decided to give it a try!<br /><br /><strong>Bacon, Egg, and Toast Cups</strong><br /><br />Ingredients:<br />3 tablespoons (unsalted) butter, melted<br />8 slices white or whole-wheat sandwich bread<br />6 slices bacon<br />6 large eggs<br />salt and pepper to taste<br /><br />Directions:<br /><br />1.) Preheat oven to 375. Lightly butter 6 standard muffin cups. (SEE MY NOTE) With a rolling pin, flatten bread slices slightly and, with a 4 1/4" cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter.<br /><br />2.) In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay one bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20-25 minutes. Run a small knife around cups to loosen toasts. Serve immediately. <br /><br />Notes:<br />-Next time I make this I will use my jumbo muffin pans. I admit I did forget the rolling pin part, but as soon as I cracked the egg into the cup, it ran over all over the counter. MESS.<br />-I used turkey bacon and they were fabulous<br />-Magazine suggests substituting sausage scrambles for the bacon or making vegetarian with sauted spinach.Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-9719829084461365492010-09-13T18:18:00.000-07:002010-09-13T18:27:35.501-07:00South Jersey Cakes<a href="http://3.bp.blogspot.com/_ZX0XOLjT848/TI7N71_fkfI/AAAAAAAAAGw/dZfD-txc-Ag/s1600/IMG_2510.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_ZX0XOLjT848/TI7N71_fkfI/AAAAAAAAAGw/dZfD-txc-Ag/s400/IMG_2510.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5516573021564801522" /></a><br /><br />This is a really simple recipe and is found on the back of a Bisquik box. I don't remember having these growing up, but my mom and sister assure me we did, they call them South Jersey Cakes. They're a sweet biscuit with strawberries with sugar on top. Amazing. Out of this world.<br /><br />My sister Lyn makes them AMAZINGLY, mine didn't taste as good as hers. There's nothing better than Lyn's Shore Cakes and her coffee. Don't get me started on how I can't duplicate her amazing coffee... Maybe the taste is a figment of my imagination and I just like having someone else make breakfast and coffee??<br /><br /><strong>South Jersey Cakes (AKA Strawberry Shortcakes)</strong><br /><br />Ingredients:<br />1 quart (4 cups) strawberries, sliced <br />1/4 cup sugar <br />2 1/3 cups Original Bisquick® mix <br />1/2 cup milk <br />3 tablespoons sugar <br />3 tablespoons butter or margarine, melted <br />1/2 cup whipping cream <br /><br />Directions:<br />1.Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.<br />2.In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.<br />3.Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.<br />4.Split warm shortcakes; fill and top with strawberries and whipped cream.<br /><br />I don't use the whipped cream but put butter on the biscuit first. Mmmmmm, so evil and SO good! <br /><br />Bon Appetite!Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-9540231424835143482010-09-06T13:13:00.000-07:002010-09-06T13:25:59.891-07:00Chicken Ranch PizzaI still don't know how I feel about this pizza. On one hand it was kind of bland. I'm thinking that's because I didn't use enough ranch dressing on the pizza... But my second and third piece I dipped into Ranch dressing and it was pretty good.<br /><br />I've had SO many requests, so here's the recipe. I found this recipe from <a href="http://annies-eats.com/">Annie's Eats</a>, one of my new favorite blogs to watch. This is someone whom I aspire to be, her blog is amazing. As is her pizza dough. What I like about it is that the recipe makes enough dough for 2 medium pizzas or 4 calzones. Depending on how hungry we are, I either make the two pizzas or freeze the other dough that's not used.<br /><br />Basic Pizza Dough<br /><br />Ingredients: <br />½ cup warm water<br />2¼ tsp. instant yeast<br />4 cups (22 oz.) bread flour, plus more for dusting<br />1½ tsp. salt<br />1¼ cup water, at room temperature<br />2 tbsp. extra-virgin olive oil<br /><br />Directions: <br />Measure the warm water into a 2-cup liquid measuring cup. Sprinkle the yeast over the top. In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour and salt, mixing briefly to blend. Measure the room temperature water into the measuring cup with the yeast-water mixture. With the mixer on low speed, pour in the yeast-water mixture as well as the olive oil. Mix until a cohesive dough is formed. Switch to the dough hook. Knead on low speed until smooth and elastic, about 5 minutes. Transfer to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise until doubled in size, 1½-2 hours.<br /><br />Press down the dough to deflate it. Transfer the dough to a lightly floured work surface. Divide the dough into two equal pieces. Form each piece of dough into a smooth, round ball. (If freezing the dough, wrap in plastic wrap and freeze at this point.) Cover with a damp cloth. Let the dough relax for at least 10 minutes but no longer than 30 minutes.<br /><br />To bake, preheat the oven and pizza stone to 500˚ F for at least 30 minutes. Transfer the dough to your shaping surface, lightly sprinkled with cornmeal. Shape the dough with lightly floured hands. Brush the outer edge lightly with olive oil. Top as desired. Bake until the crust is golden brown, and cheese is bubbling, 8-12 minutes.<br /><br />I also stole her <a href="http://annies-eats.com/2010/01/07/chicken-ranch-pizza/">Chicken Ranch Pizza </a>recipe:<br /><br /><strong>Chicken Ranch Pizza</strong><br /><br /><a href="http://3.bp.blogspot.com/_ZX0XOLjT848/TIVN0tDdIqI/AAAAAAAAAGY/gy5tzl3AT1o/s1600/IMG_2295.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_ZX0XOLjT848/TIVN0tDdIqI/AAAAAAAAAGY/gy5tzl3AT1o/s320/IMG_2295.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5513898886627664546" /></a><br /><br />Ingredients:<br />½ batch of perfect pizza crust<br />¼ cup Ranch dressing<br />¾ cup shredded mozzarella cheese<br />½-1 grilled chicken breast, chopped into bite-sized pieces<br />1 tomato, seeded and diced<br />2-3 green onions, chopped<br />¾ cup shredded cheddar cheese<br /><br />Directions: <br />Preheat the oven and a pizza stone to 500° F. Allow the stone to heat for at least 30 minutes. In the mean time, cut a round of parchment paper the size of your pizza stone. (Alternatively, use a pizza peel.) Sprinkle lightly with cornmeal or semolina flour. <br /><br />Gently roll out the pizza dough into a large circle, leaving a thicker ring around the edge for the crust. Spread the Ranch dressing in a thin layer evenly over the unbaked crust. Sprinkle with shredded mozzarella. Top with grilled chicken, tomato and green onions. Sprinkle with shredded cheddar. <br /><br />Once assembled, carefully transfer the parchment round and pizza to the preheated baking stone and return to the oven. Bake for 10-12 minutes, or until the cheese is melted and browned. Slice, serve, and enjoy!<br /><br /> <a href="http://4.bp.blogspot.com/_ZX0XOLjT848/TIVOKpz2FEI/AAAAAAAAAGo/DcXJe6Lahsw/s1600/IMG_2294.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_ZX0XOLjT848/TIVOKpz2FEI/AAAAAAAAAGo/DcXJe6Lahsw/s320/IMG_2294.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5513899263714006082" /></a><br /><a href="http://4.bp.blogspot.com/_ZX0XOLjT848/TIVOJ_31_aI/AAAAAAAAAGg/PgIvlOQNWHM/s1600/IMG_2293.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_ZX0XOLjT848/TIVOJ_31_aI/AAAAAAAAAGg/PgIvlOQNWHM/s320/IMG_2293.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5513899252456488354" /></a>Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-26882187002896447812010-09-06T13:06:00.000-07:002010-09-06T13:13:22.707-07:00Best. Pancakes. Ever.We recently got back from our vacation to North Carolina, where we spent the weekend with my younger brother Wes, his girlfriend Meg, and her daughter Jayne. It was a BLAST. I love Meg and cannot wait til she's a part of our family! And not just because she loves to cook and it really really good at it. <br /><br />We finally got there late Saturday night and Sunday morning breakfast she made the BEST pancakes I have ever had. I then came home and made them Monday morning because they are that amazing. <br /><br />This recipe is courtesy or <a href="http://allrecipes.com">allrecipes.com</a><br /><br /><strong>Fluffy Pancakes</strong><br /><br /><a href="http://3.bp.blogspot.com/_ZX0XOLjT848/TIVKt-wMzlI/AAAAAAAAAGA/6seg0oaYeyo/s1600/IMG_2285.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_ZX0XOLjT848/TIVKt-wMzlI/AAAAAAAAAGA/6seg0oaYeyo/s320/IMG_2285.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5513895472584773202" /></a><br /><br />Ingredients<br />3/4 cup milk<br />2 tablespoons white vinegar<br />1 cup all-purpose flour<br />2 tablespoons white sugar<br />1 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1/2 teaspoon salt<br />1 egg<br />2 tablespoons butter, melted<br />cooking spray<br /><br />Directions<br />1.Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". <br />2.Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. <br />3.Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. <br /><br /><a href="http://1.bp.blogspot.com/_ZX0XOLjT848/TIVLBxmWyNI/AAAAAAAAAGI/kL8rNP4oZgc/s1600/IMG_2283.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_ZX0XOLjT848/TIVLBxmWyNI/AAAAAAAAAGI/kL8rNP4oZgc/s320/IMG_2283.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5513895812651206866" /></a><br /><a href="http://3.bp.blogspot.com/_ZX0XOLjT848/TIVLCs_NIPI/AAAAAAAAAGQ/ODptzHapfhQ/s1600/IMG_2284.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_ZX0XOLjT848/TIVLCs_NIPI/AAAAAAAAAGQ/ODptzHapfhQ/s320/IMG_2284.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5513895828593123570" /></a><br /><br />I heated up already cooked Turkey Sausage links from the freezer and WOWZERS. What a perfect start to my first week of classes!Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-2484353649970319312010-09-06T12:50:00.001-07:002010-09-06T13:06:12.878-07:00It's been TOO long!Ok, so it's been almost a freakin MONTH since I last blogged! YIKES!<br /><br />Ok, time to play catch up!<br /><br />First off, I remade/doctor'ed up the Buffalo Chicken Lasagna.<br /><br /><a href="http://4.bp.blogspot.com/_ZX0XOLjT848/TIVGVza1mNI/AAAAAAAAAFo/cFXJYAvusMU/s1600/IMG_2241.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_ZX0XOLjT848/TIVGVza1mNI/AAAAAAAAAFo/cFXJYAvusMU/s320/IMG_2241.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5513890659179010258" /></a><br /><br /><strong>Buffalo Chicken Pasta</strong><br /><br />I'm not posting a recipe for it because frankly I only made the following changes from the recipe that's posted previously.<br /><br />Changes:<br />-Penne pasta instead of lasagna noodles<br />-Cooked them before adding to the ziti-like mixture<br />-Ricotta cheese, real egg, and Parmesan cheese to the ricotta mixture<br />-added mozzarella cheese to the mixture and on top.<br /><br />That's about it. It was MUCH better than the lasagna, but I still didn't like it and passed it on to my hubs.<br /><br />Here's another pic:<br /><a href="http://1.bp.blogspot.com/_ZX0XOLjT848/TIVG8iMHoZI/AAAAAAAAAFw/gKb3-xylyDQ/s1600/IMG_2240.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_ZX0XOLjT848/TIVG8iMHoZI/AAAAAAAAAFw/gKb3-xylyDQ/s320/IMG_2240.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5513891324568773010" /></a><br /><br />One of the disadvantages of taking time off is forgetting what I've made over the past month. I did make these Double-Tree hotel copy-cat cookies, but they were an epic FAIL. Maybe it was something I did?? All I know is that the cookies at Double Tree are AMAZING and these were not! And I just realized that I threw out the pictures I took of them by accident. I'll post the recipe though.<br /><br />I don't know if you guys have heard of the copy cat cookbook out there? It's copy cat recipes of famous restaurants' foods, such as the Double Tree's cookies, Red Lobster's biscuits (which are out of this world amazing!, etc. Let me know if you want a copy and I'll email it to you.<br /><br /><strong>Double Tree Chocolate Chip Cookies</strong><br />Double Tree Hotel Chocolate Chip Cookies<br />2 cups flour<br />1/2 tsp. baking soda<br />1/4 tsp salt<br />1 cup oats (uncooked)<br />3/4 cup sugar<br />3/4 cup Dark Brown sugar<br />1 cup butter, softened<br />2 large eggs<br />2 tsp. vanilla<br />1 tsp. lemon juice<br />12 oz. chocolate chips<br />1 1/2 cup walnuts<br /><br />Preheat oven to 375 degrees. Lightly grease cookie sheets.<br /><br />Place the butter in a large bowl and cream lightly with an<br />electric mixer. Add the sugars and beat on medium speed for<br />about 2 minutes. Add the eggs, one at a time, beating well<br />after each addition. Add the vanilla and lemon juice and mix<br />well. <br /><br />In a separate bowl, stir together the flour, oatmeal,<br />baking soda, and salt. Add to the creamed butter mixture and<br />stir well to blend. <br /><br />Add chocolate chips and walnuts and stir<br />to combine. Using a 1/4 cup measure or a 2−oz ice cream scoop,<br />drop the batter on the cookie sheets, leaving 2 −3 inches<br />between each cookie. Bake for 13 − 15 minutes or until lightly<br />browned around the edges. Remove from the cookie sheets and<br />cool on wire racks.<br /><br />Here's what they're SUPPOSED to look like: <br /><a href="http://2.bp.blogspot.com/_ZX0XOLjT848/TIVI-qjMeeI/AAAAAAAAAF4/Qij5ZNRwoK8/s1600/cookie-doubletree.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 269px; height: 283px;" src="http://2.bp.blogspot.com/_ZX0XOLjT848/TIVI-qjMeeI/AAAAAAAAAF4/Qij5ZNRwoK8/s320/cookie-doubletree.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5513893560196037090" /></a>Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-23028242867141302172010-08-11T18:07:00.000-07:002010-08-11T18:32:07.836-07:00I Love to cook!So, today I realized that I really love to cook and that I've lost that over the last few years with school and now working at the VEC. Yeah, it's THAT depressing! So I am on a mission to love to cook again.<br /><br />Including subscriptions to Everyday Food and Cooking Light magazines! Ordered them today!<br /><br />So, here's tonight's endeavor:<br /><br />Creole Chicken and Panzanella.<br /><br /><strong>Creole Chicken</strong><br /><br /><a href="http://4.bp.blogspot.com/_ZX0XOLjT848/TGNLPHwW5XI/AAAAAAAAAFA/qhdWvOkrgFc/s1600/IMG_2185.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 270px;" src="http://4.bp.blogspot.com/_ZX0XOLjT848/TGNLPHwW5XI/AAAAAAAAAFA/qhdWvOkrgFc/s400/IMG_2185.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5504325892728874354" /></a><br /><br />-2 Split Chicken Breasts<br />-<a href="http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-creole-seasoning-essence-recipe3/index.html">Emeril's Creole Seasoning</a><br /><br />Rub the dry-seasoning/rub on the chicken, and let marinate in the refrigerator. I let mine sit in there for maybe 45 minutes, but the longer the better.<br /><br />Place in a greased (sprayed) glass dish (or any other 13" X 9".<br /><br />Drizzle olive oil over the chicken, and bake at 375 until the juices run clear.<br /><br /><br />And now the star of the show....<br /><br /><a href="http://2.bp.blogspot.com/_ZX0XOLjT848/TGNMZizm7wI/AAAAAAAAAFI/poCVXVW5AZA/s1600/IMG_2171.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_ZX0XOLjT848/TGNMZizm7wI/AAAAAAAAAFI/poCVXVW5AZA/s400/IMG_2171.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5504327171300585218" /></a><br /><br /><strong>Panzanella</strong><br /><br />Adapted from Everyday Food<br /><br />Ingredients:<br /><br />•5 cups crusty bread, cut or torn into one each pieces<br />•2 pounds ripe tomatoes, cut into one each pieces<br />•1/2 small red onion, sliced thin<br />•3 tablespoons red wine vinegar<br />•2 tablespoons olive oil, plus more for drizzling<br />•coarse salt and fresh ground pepper<br />•1 cup basil leaves, torn<br />•2 cups fresh ricotta (optional)<br /><br /><br />1. Preheat oven to 375. Spread bread on a baking sheet and toast until golden, about 20 minutes.<br /><br />2. Combine tomatoes, onion, vinegar and oil in a large bowl. Season to taste with a little salt and pepper. <br /><br />3. Add toasted bread and basil and toss to combine. Let sit for 20-30 minutes so bread can soak up the liquid.<br /><br />4. Divide among plates and top with a generous spoonful of ricotta, a drizzle of olive oil, and a little more salt and pepper.<br /><br /><a href="http://3.bp.blogspot.com/_ZX0XOLjT848/TGNNUTYUbYI/AAAAAAAAAFQ/w-Nw5T9ollc/s1600/IMG_2176.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_ZX0XOLjT848/TGNNUTYUbYI/AAAAAAAAAFQ/w-Nw5T9ollc/s400/IMG_2176.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5504328180771876226" /></a><br /><br />_____________________________________________________________________________<br /><br />I didn't use the ricotta that was called for, but rather sliced up some fresh mozzarella. WARNING: don't add the bread until you're ABOUT to serve it. The bread got really soggy and it was gross. It ruined the salad. I had a bunch of bites while it was fresh, and it's amazing. Just don't let it sit 20-30 minutes like the recipe says.<br /><br />Some Raisinets for dessert and an amazing husband who cleaned my kitchen SPOTLESS:<br /><br /><a href="http://3.bp.blogspot.com/_ZX0XOLjT848/TGNO62T6w8I/AAAAAAAAAFY/Al6itWDFX90/s1600/Clean+Kitchen.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_ZX0XOLjT848/TGNO62T6w8I/AAAAAAAAAFY/Al6itWDFX90/s400/Clean+Kitchen.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5504329942495314882" /></a>Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-14206752863953439082010-08-11T14:44:00.000-07:002010-08-11T15:01:59.613-07:00Finally, a salad that satisfies!So, I'm not a big salad person for a few reasons. And by salad person I mean just a salad for a main meal. I LOVE salads with dinners, etc. just not by themselves.<br /><br />So anyways, here was today's lunch and it was good.<br /><br /><a href="http://2.bp.blogspot.com/_ZX0XOLjT848/TGMa8vtO21I/AAAAAAAAAEw/39DSbKc2QnQ/s1600/Lunch+Salad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_ZX0XOLjT848/TGMa8vtO21I/AAAAAAAAAEw/39DSbKc2QnQ/s400/Lunch+Salad.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5504272800477535058" /></a><br /><br />Ingredients:<br /><br />-Romaine Lettuce<br />-Tomato<br />-Banana pepper (from my garden!!)<br />-Rotisserie Chicken<br /><br />And the dressing...<br /><br /><a href="http://4.bp.blogspot.com/_ZX0XOLjT848/TGMdNVkB3nI/AAAAAAAAAE4/f-uPi34liLg/s1600/dressing.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 143px; height: 400px;" src="http://4.bp.blogspot.com/_ZX0XOLjT848/TGMdNVkB3nI/AAAAAAAAAE4/f-uPi34liLg/s400/dressing.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5504275284540644978" /></a><br /><br />Fabulous! Now off to start dinner: Baked Creole Chicken and Panzanella. Yum! Oh, and Double Tree Chocolate Chip Cookies for dessert! WHAT??!?!!?!??Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-29882682412335447082010-08-09T17:31:00.000-07:002010-08-09T18:01:21.328-07:00Drew's Birthday Dinner, Part IIThis past weekend we were in NJ for my brother Ian's wedding to Kim. It was an AMAZING weekend filled with AMAZING food. Most times I was too "lit" to take pics, so I apologize, but the food was outstanding.<br /><br />Drew's birthday was Sunday, and it ended up being overshadowed by the wedding, which was ok. We went out to Applebees last night when we got home to celebrate, and tonight I made him his favorite dinner, NACHOS. And Apple Pie for dessert.<br /><br />First up, the nachos. I had taken ground turkey out of the freezer initially planning on making BBQ Meatloaf for dinner, but then saw a recipe for nachos and was JONSING big time.<br /><br />So, I looked at a Weight Watchers recipe I found on a blog, but I adapted it, ok pretty much changed it entirely to make it my own. <br /><br /><strong>Turkey Nachos</strong><br /><br />Ingredients:<br /><br />2 Tablespoons Olive Oil<br />1.3 lbs Ground Turkey (most packs of ground turkey are ~1.3lbs.)<br />1/2 onion chopped<br />1 garlic cloved, minced<br />4 Tablespoons taco seasoning<br />15 oz. can of black beans, rinsed and drained<br />16oz. jar of salsa or taco sauce (original recipe called for "taco sauce" which is a smooth, runny sauce, but I used chunky southwest style salsa with chunk veggies)<br /><br />Directions:<br /><br />1.) In a large pan on medium heat, saute the onions and garlic in the olive oil until tender, approximately 3-4 minutes. Add ground turkey and break up as it's cooked, until browned.<br />2.) Add taco seasoning and continue to brown.<br />3.) Add black beans to the mixture and then add the salsa/taco sauce.<br />4.) Simmer until thoroughly heated. <br /><br />Here's what mine came out looking like:<br /><br /><a href="http://2.bp.blogspot.com/_ZX0XOLjT848/TGChR9bIJkI/AAAAAAAAAD4/uW006EsSL_0/s1600/IMG_2143.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_ZX0XOLjT848/TGChR9bIJkI/AAAAAAAAAD4/uW006EsSL_0/s400/IMG_2143.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5503576074564937282" /></a><br /><br />Then, choose your toppings:<br />-Cheddar Cheese<br />-Sour Cream<br />-Fresh Salsa<br />-Etc.<br /><br />We used Tostito's Scoops, cause it's really fun to build your own nachos!<br /><br /><a href="http://3.bp.blogspot.com/_ZX0XOLjT848/TGChppOGIlI/AAAAAAAAAEA/tw8vkCtTtIQ/s1600/IMG_2139.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_ZX0XOLjT848/TGChppOGIlI/AAAAAAAAAEA/tw8vkCtTtIQ/s400/IMG_2139.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5503576481458430546" /></a><br /><br />And then time for dessert!!<br /><br />This is a direct recipe from <a href="http://www.bhg.com/bhg/store/product.jsp?catid=cat120006&prodid=prod590004">Better Homes and Garden's Cook Book</a>.<br /><br /><a href="http://3.bp.blogspot.com/_ZX0XOLjT848/TGCjF3x9UYI/AAAAAAAAAEI/98yC6_D0Ob0/s1600/IMG_2124.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_ZX0XOLjT848/TGCjF3x9UYI/AAAAAAAAAEI/98yC6_D0Ob0/s400/IMG_2124.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5503578065914909058" /></a><br /><a href="http://1.bp.blogspot.com/_ZX0XOLjT848/TGCjGs1EaCI/AAAAAAAAAEQ/sWGW0qYi_Pc/s1600/IMG_2127.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_ZX0XOLjT848/TGCjGs1EaCI/AAAAAAAAAEQ/sWGW0qYi_Pc/s400/IMG_2127.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5503578080155035682" /></a><br /><br /><br /><strong>Apple Pie</strong><br /><br />Prep: 30 mins<br />Bake: 1 hour<br />Oven: 375°<br />Makes: 8 Servings<br /><br />Ingredients:<br />2 Pillsbury (or whatever brand) roll out pie crusts or your own crust dough<br />6 cups thinly sliced, peeled cooking apples (I used 3 large apples, 2 granny smith, one gala)<br />1 Tablespoon lemon juice (optional)<br />3/4 cup Sugar<br />2 Tablespoons all purpose flour<br />1/2 tsp ground cinnamon<br />1/8 tsp ground nutmeg<br />1/3 cup dried cranberries (optional- I’ve done the pie with and without, both awesome!)<br />Milk (optional)<br />Sugar (optional) <br /><br />Directions:<br /><br />1.) Prepare and roll out Pastry for double crust pie. Line a 9” pie plate with half of the pastry.<br />2.) If desired, sprinkle apples with lemon juice. (this also keep them from browning)<br />3.) In a large bowl stir together the ¾ cup sugar, the flour, cinnamon, and nutmeg. Add apple slices, and if desired, cranberries. Gently toss until coated.<br />4.) Transfer apple mixture to the pastry lined pie plate. Trim bottom pastry to edge of plate. Cut slits in the remaining pastry; place on top of filling and seal. Crimp edge as desired.<br />5.) If desired, brush top pastry with milk and sprinkle with additional sugar. To prevent over browning, cover edge of pie with foil. Bake in a 375° oven for 40 minutes. Remove foil and bake another 20 minutes or until fruit is tender and filling is bubbly. Cool on a wire rack.<br /><br />Every cook/baker has their trademark design for pies, mine is a scripted A. This time I added a small "30" for my love's birthday.<br /><br /><a href="http://3.bp.blogspot.com/_ZX0XOLjT848/TGCjsZcvIFI/AAAAAAAAAEY/qrbkb_ClocU/s1600/IMG_2129.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_ZX0XOLjT848/TGCjsZcvIFI/AAAAAAAAAEY/qrbkb_ClocU/s400/IMG_2129.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5503578727787733074" /></a><br /><a href="http://4.bp.blogspot.com/_ZX0XOLjT848/TGCjswdG4LI/AAAAAAAAAEg/hMqeY2bev14/s1600/IMG_2131.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_ZX0XOLjT848/TGCjswdG4LI/AAAAAAAAAEg/hMqeY2bev14/s400/IMG_2131.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5503578733963305138" /></a><br /><a href="http://3.bp.blogspot.com/_ZX0XOLjT848/TGCjtS2j8WI/AAAAAAAAAEo/cZAB1OJ6FHM/s1600/IMG_2132.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_ZX0XOLjT848/TGCjtS2j8WI/AAAAAAAAAEo/cZAB1OJ6FHM/s400/IMG_2132.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5503578743196873058" /></a><br /><br />_____________________________________________________________________________<br /><br />Well, the nachos were sooo amazing, and there's PLENTY of meat left for taco salads for lunches the next few days! Yum!<br /><br />I need to get off here to cut the pie and servie it up ala mode to the "birtday boy!" Yes, I meant birtday...<br /><br />I'll let you know how the pie was, but between the golden brown look of it and the divine smell, I'm sure you know!Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0tag:blogger.com,1999:blog-7775031709265547134.post-72454816633107769592010-08-03T18:44:00.000-07:002010-08-03T19:11:52.401-07:00A Case of the MondaysI HATE Mondays! Then again, who doesn't? This Monday wasn't THAT bad though, I gave my notice at work. I told my supervisor that I'm going back to school full time. Now I just have to wait and see if it's ok that I stay on part time. <br /><br />I didn't post last night as I was too lazy to go thru the photo routine. My computer won't read my camera card, so I have to upload to dh's computer, then save to memory stick to get them to mine. Total PITA. Pain in the ass.<br /><br />I had planned on going to Hip-Hop class last night, so prepared a Caprese Insulate, or Caprese Salad for a filling snack to hold me (and sister Lyn) over until dinner after class around 9. It was FABULOUS.<br /><br /><a href="http://4.bp.blogspot.com/_ZX0XOLjT848/TFjHFYjEpEI/AAAAAAAAACw/oE2zJp5PUBk/s1600/IMG_1751.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_ZX0XOLjT848/TFjHFYjEpEI/AAAAAAAAACw/oE2zJp5PUBk/s400/IMG_1751.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5501365840135889986" /></a><br /><br /><strong>Caprese Salad</strong><br /><br />-Tomato<br />-Fresh Mozzarella<br />-Basil<br />-Olive Oil<br />-Balsamic Vinegar<br /><br />There are much more complex versions of this salad out there, believe me, I looked them up on all my recipe apps on my iPod Sunday night. Most were a little more involved and let's face it, I'm lazy. I even had fresh basil in the fridge but was too lazy to take it out, clean it, and add it to the salad. I simply sprinkled dried basil and it was still out of this world. <br /><br />________________________________________________________________________________<br /><br />Dinner time!<br /><br />I love my husband for many reasons, but last night I fell even more in love with him. He offered to make dinner. Now I'm trying to lose weight and am currently on WW, so WW friends, LOOK AWAY. This dinner will take your points just by looking at it.<br /><br /><a href="http://4.bp.blogspot.com/_ZX0XOLjT848/TFjIyIHdInI/AAAAAAAAADQ/pl9KGq64Mw4/s1600/IMG_1755.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_ZX0XOLjT848/TFjIyIHdInI/AAAAAAAAADQ/pl9KGq64Mw4/s400/IMG_1755.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5501367708330828402" /></a><br /><a href="http://4.bp.blogspot.com/_ZX0XOLjT848/TFjIxrNXAGI/AAAAAAAAADI/Xg6c4bDpbyE/s1600/IMG_1752.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://4.bp.blogspot.com/_ZX0XOLjT848/TFjIxrNXAGI/AAAAAAAAADI/Xg6c4bDpbyE/s400/IMG_1752.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5501367700570964066" /></a><br /><br />Yes, gloriously processed Mac and Cheese and kielbasa and cheddar links. Bon Appetite.<br /><br />I actually totaled up what I ate and it wasn't as bad as I originally thought. I ended up with a 13 point dinner, not too shabby! A cup of mac and cheese prepared is 9 points (probably less as I cut down the butter by 2/3), and 2 servings of kielbasa is 4 points. (Turkey kielbasa) About halfway through that bowl my body was like "oh, HELL no!" you're not eatting that. So I gave the rest to dh. <br /><br />Needless to say I spent the rest of the night with an AWFUL stomach ache. Just drowned it with water and moved on!<br /><br />_____________________________________________________________________________<br /><br />Tonight's meal was another minimal effort on my part. Breakfast for dinner. YUM. Didn't photograph as I was WAY to hungry to take the time to, but consisted of:<br /><br />-2 eggs over easy<br />-Hash browns (with Mrs.Dash)<br />-Bacon<br />-Toast<br />-Decaf coffee<br /><br />Kinda looked like this, just add hashbrowns:<br /><br /><a href="http://3.bp.blogspot.com/_ZX0XOLjT848/TFjL1obmZyI/AAAAAAAAADg/1w4ACPRIdCU/s1600/eggeasy.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_ZX0XOLjT848/TFjL1obmZyI/AAAAAAAAADg/1w4ACPRIdCU/s400/eggeasy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5501371067079747362" /></a><br /><a href="http://1.bp.blogspot.com/_ZX0XOLjT848/TFjL1X81dRI/AAAAAAAAADY/us9rTMIP49s/s1600/simply-potatoes-220.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 220px; height: 220px;" src="http://1.bp.blogspot.com/_ZX0XOLjT848/TFjL1X81dRI/AAAAAAAAADY/us9rTMIP49s/s400/simply-potatoes-220.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5501371062655743250" /></a><br /><br />Oh, and some decaf coffee, these are the shiznit:<br /><br /><a href="http://1.bp.blogspot.com/_ZX0XOLjT848/TFjMOU5pVcI/AAAAAAAAADo/F2Qhz-uJc7g/s1600/coffee-folgers-classicroast-singles-decaf-box.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="http://1.bp.blogspot.com/_ZX0XOLjT848/TFjMOU5pVcI/AAAAAAAAADo/F2Qhz-uJc7g/s400/coffee-folgers-classicroast-singles-decaf-box.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5501371491333789122" /></a>Amy @ At the Pink of Perfectionhttp://www.blogger.com/profile/02094195358956925515noreply@blogger.com0