tag:blogger.com,1999:blog-429651174426559402024-03-13T23:50:49.081-07:00Smokin' OvenThe Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.comBlogger263125tag:blogger.com,1999:blog-42965117442655940.post-35618857339186463492014-04-24T17:50:00.000-07:002014-04-24T17:50:13.753-07:00Mexican Quinoa Salad <div class="ingredients">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiETeXYyDe5x9dIJWdbh1Ce1eldR3mAijMQrH8DUb78ViqGIsL64QCE6uaPMdtf0Xi2Rp_ZE6pNEHosskCC8M30-xz5K_j0_2Grez9GTsrPIQAWZtfaYglhYYFdbofZkPPMIR-Clktsvw/s1600/index.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiETeXYyDe5x9dIJWdbh1Ce1eldR3mAijMQrH8DUb78ViqGIsL64QCE6uaPMdtf0Xi2Rp_ZE6pNEHosskCC8M30-xz5K_j0_2Grez9GTsrPIQAWZtfaYglhYYFdbofZkPPMIR-Clktsvw/s1600/index.jpg" height="132" width="200" /></a><div style="clear: left;">
<span style="font-family: "Trebuchet MS",sans-serif;">Recipe adapted from:</span></div>
<div style="clear: left;">
<span style="font-family: "Trebuchet MS",sans-serif;">dearcrissy.com </span></div>
<h3 style="clear: left;">
<span style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</span></h3>
<div class="ingredient">
<span style="font-family: "Trebuchet MS",sans-serif;">2 cups grilled chicken breast<br />
3 cups cooked quinoa (3/4 cup uncooked)<br />
1/3 cup diced red onion<br />
1 clove garlic, crushed<br />
1/4 cup fresh lemon juice</span></div>
<div class="ingredient">
<span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup finely chopped fresh cilantro<br />3/4 teaspoon Italian seasoning</span></div>
<div class="ingredient">
<span style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon cumin<br />
1/4 teaspoon garlic powder<br />
1/2 teaspoon salt<br />
1 1/2 cups (one 16 oz. can) black beans, rinsed and drained<br />
1 1/2 cups (one 15 oz. can) corn, drained<br />
3 tablespoons olive oil<br />
1 medium fresh tomato, diced, or 10-15 cherry tomatoes quartered</span><br />
</div>
</div>
<span style="font-family: "Trebuchet MS",sans-serif;">
</span><h3 style="clear: left;">
<span style="font-family: "Trebuchet MS",sans-serif;">Preparation:</span></h3>
<span style="font-family: "Trebuchet MS",sans-serif;">
</span><div class="instructions">
<span style="font-family: "Trebuchet MS",sans-serif;">Mix grilled chicken, cooked and cooled
quinoa, diced onion, garlic, and lemon juice in a large mixing bowl. Chop cilantro, then stir into quinoa along with seasonings, black beans, and corn. Stir in oil, tomato, and pepper, immediately before serving.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Serve at room temperature or chilled.</span><br />
<br />
<h3 style="clear: left;">
<span style="font-family: "Trebuchet MS",sans-serif;">Notes & Tips:</span></h3>
<span style="font-family: "Trebuchet MS",sans-serif;">
Mat and I have recently embarked on a clean eating lifestyle. This is going to become my staple recipe for quick lunches or dinners on busy nights. The quinoa can be cooked days in advance and so can the grilled chicken. I keep 5 or 6 grilled chicken breasts in the freezer for quick defrosting and adding into recipes. It would also taste great with avocado, black olives and jalapenos too! But it's absolutely delish the way it is! </span><br /><br />
</div>
The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com1tag:blogger.com,1999:blog-42965117442655940.post-61159932392043680412014-01-27T16:15:00.000-08:002014-01-27T16:15:37.327-08:00Pasta with Butternut Sauce, Sausage and Spinach<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4bLUi-pPFdM9xB1Acruw46Du3t3paiLONMeWc2H9s42o5jG3HNjhBiwvVH0FgrILrAKXa8ISMj_8M5yPna8U4Bc_zw52bUYmNuXIAazui90EO0IX_HLVHZMFvPFFfY_cg46WiGUjjQw/s1600/Butternut-Squash-Pasta-with-Italian-Sausage-and-Spinach-2S.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4bLUi-pPFdM9xB1Acruw46Du3t3paiLONMeWc2H9s42o5jG3HNjhBiwvVH0FgrILrAKXa8ISMj_8M5yPna8U4Bc_zw52bUYmNuXIAazui90EO0IX_HLVHZMFvPFFfY_cg46WiGUjjQw/s1600/Butternut-Squash-Pasta-with-Italian-Sausage-and-Spinach-2S.jpg" height="200" width="133" /></a><span style="font-family: "Trebuchet MS",sans-serif;">Recipe adapted from: </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Skinnytaste.com</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<b><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</span></b><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">11 oz (4 links) Italian sausage</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 lb butternut squash, peeled and diced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 tbsp light butter</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 lb any fun shaped pasta, I used trulli </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup shallots, minced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3 cloves garlic, minced</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 cups baby spinach, roughly chopped</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 tbsp fresh shaved Parmesan cheese</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 tbsp Italian Seasoning</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">kosher salt and freshly ground black pepper, to taste</span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;">
<b>Directions:</b><br />
<br />
Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth.<br />
<br />
Add pasta to the boiling water and cook according to package
directions for al dente, reserving at least 1 cup of the pasta water
before draining.<br />
<br />
Meanwhile, in a large deep non-stick skillet, sauté sausage over medium heat until browned, breaking up with a spoon as it cooks. When cooked through, set aside on a plate.<br />
<br />
Reduce heat to medium-low and melt the butter, sauté the shallots and garlic until soft and golden, about 5 - 6 minutes. Add
pureed butternut squash, season with with salt and fresh cracked pepper
and add a little of the reserved pasta water (I used about 1 cup) to
thin out the sauce to your liking. Add baby spinach and stir in Parmesan cheese and seasoning. </span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Toss in cooked pasta and sausage and mix until well coated. </span><br />
<br />
<b><span style="font-family: "Trebuchet MS",sans-serif;">Tips & Notes:</span></b><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">I thought this turned out really good. You can certainly customize this to your preferences, but I really enjoyed that the sauce didn't have cream in it, yet was still super creamy. I served this with a salad and bread. </span>The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-51452494759520609972014-01-24T16:21:00.001-08:002014-01-24T16:26:14.584-08:00Super Easy Breakfast Pizza<b><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients:</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBN9xaI-r-KlOj2FQlaaf0AQF8lT2DsMF5MZPAygsDAZ11X3C_D8Qza6SZhqKgbJkQV5q0i3MQ19Wn8rWhvQCBAna1E-ykA92LxtNt5lzBNxtnkh_Eh9tRGHnHhJmsULqmQS4M6KG8w/s1600/010+(2).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqBN9xaI-r-KlOj2FQlaaf0AQF8lT2DsMF5MZPAygsDAZ11X3C_D8Qza6SZhqKgbJkQV5q0i3MQ19Wn8rWhvQCBAna1E-ykA92LxtNt5lzBNxtnkh_Eh9tRGHnHhJmsULqmQS4M6KG8w/s1600/010+(2).jpg" height="200" width="150" /></a></span></div>
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Pizza crust (I used store brand personal size pizzas)</span></li>
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">this could be anything from pita bread, naan, homemade crust, store bought</span></li>
</ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Cream Cheese</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Eggs</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Bacon</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Shredded cheese </span></li>
</ul>
<b><span style="font-family: "Trebuchet MS",sans-serif;">Preparation:</span></b><br />
<ol>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Preheat the oven to 400 degrees</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Put slices of bacon on a cooling rack over a rimmed baking sheet.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Bake bacon for 18 minutes or until crispy.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Take bacon out and drain on paper towels.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Turn the oven up to 425 degrees. </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">While bacon is cooking, scramble the eggs (I used 8 eggs for 3 individual size pizzas)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Spread the pizza crust with cream cheese</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Put the eggs on the cream cheese, followed by the meat (bacon, ham, ground beef, sausage)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Sprinkle on the cheese</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Bake for 10 minutes or until crust is tan and cheese is melted </span></li>
</ol>
<b><span style="font-family: "Trebuchet MS",sans-serif;">Notes & Tips:</span></b><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Nothing fancy to this, but man it was good. Mat and I topped ours with hot sauce, because really what are eggs without hot sauce? Totally customizable. Use anything you'd like. You can even whip up some sausage gravy and spread it on the crust before you put the eggs on. YUM! </span>The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-7144767483249316412014-01-23T16:43:00.001-08:002014-01-23T16:43:06.152-08:00Lentil, Mushroom & Sweet Potato Shepherd's Pie<span style="font-family: "Trebuchet MS",sans-serif;">Recipe adapted from: thekitchn.com</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNtPpuTkv3nbSa2ui2LAxSh-LTu0NmWBRJqXUW62hQT0-ko46ym4hs0P15zALLYSNQQ3oucUW35XWAjdDTJN9bwu7r2evxgTY3vccbnhjHe2zufqcUCYY1j6wreDYsBR577UYltPLow/s1600/52556bfedbfa3f0dbd000e3b._w.540_h.540_s.fit_.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWNtPpuTkv3nbSa2ui2LAxSh-LTu0NmWBRJqXUW62hQT0-ko46ym4hs0P15zALLYSNQQ3oucUW35XWAjdDTJN9bwu7r2evxgTY3vccbnhjHe2zufqcUCYY1j6wreDYsBR577UYltPLow/s1600/52556bfedbfa3f0dbd000e3b._w.540_h.540_s.fit_.jpg" height="200" width="200" /></a><span style="font-family: "Trebuchet MS",sans-serif;"><b>Ingredients:</b></span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">- 5 medium sweet potatoes, scrubbed<br />- 1 cup brown or green lentils, washed and picked over<br />- 3/4 cup dry steel cut oats, gluten free<br />- 1 bay leaf<br />- 1 teaspoon salt<br />- 1 tablespoon olive oil<br />- 1 pound mushrooms, divided<br />- 1 onion, chopped<br />- 1 carrot, chopped<br />- 1 celery stalk, chopped<br />- 1 garlic clove, minced<br />- 3/4 cup low-sodium vegetable stock<br />- 1/4 cup red wine<br />- 1 tablespoon tomato paste<br />- 1 tablespoon soy sauce </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">- 2 teaspoons smoked paprika</span><br /><span style="font-family: "Trebuchet MS",sans-serif;">- 1 teaspoon Italian Seasoning</span><span style="font-family: "Trebuchet MS",sans-serif;"> </span><span style="font-family: "Trebuchet MS",sans-serif;"> </span><span style="font-family: "Trebuchet MS",sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Preparation:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
</span><span style="font-family: "Trebuchet MS",sans-serif;">Preheat the oven to 400°F. Prick each sweet potato several times with
a fork and place on a baking sheet. Roast for 45 minutes to 1 hour, or
until very soft to the touch. Set aside to cool.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">
</span><span style="font-family: "Trebuchet MS",sans-serif;">In a medium pot, combine the lentils, oats, bay leaf and salt with 5
cups of water. Bring to a boil and lower heat. Simmer uncovered for
15-20 minutes or until lentils are soft but not mushy, stirring
occasionally to keep the oats from sticking to the bottom of the pot.
Discard bay leaf and drain mixture into a colander.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">
</span><span style="font-family: "Trebuchet MS",sans-serif;">While the lentils and oats are cooking, finely chop half of the
mushrooms and set aside. Cut the remaining mushrooms into quarters. Warm
the olive oil in a large pot over medium-high heat. Add the quartered
mushrooms and a pinch of salt and cook until browned and soft. Add the
chopped mushrooms, onion, carrot, celery and garlic and cook, stirring
occasionally, until onions are soft and translucent. Lower heat to
medium and add the lentil and oat mixture, followed by the vegetable
stock, wine, tomato paste, soy sauce, paprika, and parsley. Taste and
add salt if needed. Simmer mixture for 5 minutes. Remove from heat and
add a few grinds of black pepper.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">
</span><span style="font-family: "Trebuchet MS",sans-serif;">Preheat oven to 350°F. Peel sweet potatoes with your hands and place
in a medium bowl. Use a fork to mash them into a smooth paste and season
to taste with salt and pepper.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">
</span><span style="font-family: "Trebuchet MS",sans-serif;">Evenly spread the lentil mixture into a 9x13-inch baking dish. (For
thicker layers, use a 9x9-inch pan.) Spoon the sweet potato mixture on
top and smooth with a spatula. Bake for 30 minutes, or until the filling
is bubbling at the edges.</span><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;"><b>Notes & Tips:</b></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">This is Gluten Free, Vegetarian and from what I know it's Vegan too. I made this to take to a friend who is feeling under the weather, who is a gluten free eater. So I divided this into 2 round aluminum disposable baking dishes (I think they were the 9 inch ones). You could always add ground beef if you'd like to make it a meat dish. Mat and I try to eat meatless one meal a week so this was ours. I used my Tupperware Quick Chef Pro to chop all of the veggies. So quick and easy! This recipe can also be made in advance (just keep the filling and roasted sweet potato mash separate) until you're ready to assemble and bake. The original recipe also says it can be frozen unbaked (just bake for 45 minutes at 350 degrees after thawing)! </span>The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-71233282263663959972014-01-20T16:17:00.002-08:002014-01-20T16:17:34.785-08:00Soy Maple Salmon with Cauliflower <span style="font-family: "Trebuchet MS",sans-serif;">Recipe adapted from:</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW44Kak_0O2oTI2Z0sxf73UTtSjiCOn3QXcECkOOeHxYJhZQ1doMz3YjNupvHqV56Wra3U-KJVKYqMWCaAmTo_u7lCGrbKpxv6eFB49Xh2BI6X1cedDlNNiSOU2CRyQ3Z640SCn93jvg/s1600/FNM_010113-Soy-Maple-Salmon-Recipe_s4x3_lg.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW44Kak_0O2oTI2Z0sxf73UTtSjiCOn3QXcECkOOeHxYJhZQ1doMz3YjNupvHqV56Wra3U-KJVKYqMWCaAmTo_u7lCGrbKpxv6eFB49Xh2BI6X1cedDlNNiSOU2CRyQ3Z640SCn93jvg/s1600/FNM_010113-Soy-Maple-Salmon-Recipe_s4x3_lg.jpg" height="149" width="200" /></a></span></div>
<span style="font-family: "Trebuchet MS",sans-serif;">Erica McMannes </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Ingredients: </span></b></span><br />
<ul>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 Tablespoons low sodium soy sauce</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 Tablespoons maple syrup </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 Tablespoon orange juice (fresh squeezed if you'd like)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">3 cloves of garlic, smashed</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 Tablespoons water </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">4 5-ounce salmon fillets, (preferably wild salmon)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">4 cups cauliflower florets (1 head chopped)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup chicken broth, or water</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 Tablespoon canola oil</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 Tablespoon Extra Virgin Olive Oil</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 Tablespoon dried cranberries</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 Tablespoons chopped almonds or pistachios (I used pecans)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">1 teaspoon orange zest</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">2 Tablespoon parsley (I used basil)</span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;"><b><span style="font-size: small;">Preparation: </span></b></span><br />
<ol>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Preheat oven to 400 degrees. </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Mix soy sauce, maple syrup, orange juice, 2 of the garlic cloves and 2 Tablespoons of water in large bowl. Add salmon, turn to coat. Cover and refrigerate for at least 20 minutes.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">While that is marinating, put the cauliflower in microwave safe bowl and cover with plastic wrap (or Tupperware's stack cooker. Microwave until tender, about 6 minutes.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Coat rimmed cookie sheet with canola oil. Drain salmon, season with salt and pepper. Place skin side down on cookie sheet. Bake for 8-10 minutes or until salmon flakes when you put a fork in it. </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Heat olive oil in large skillet, heat oil and remaining garlic until soft, about 2 minutes. Add the cauliflower and broth, cranberries, nuts, orange zest parsley, salt and pepper stir to heat through. Serve cauliflower with fish. </span></li>
</ol>
<b><span style="font-family: "Trebuchet MS",sans-serif;">Notes & Tips:</span></b><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">I thought this was a great recipe, healthy and very easy. The wild caught salmon really has a much better flavor than anything farm raised or flash frozen. Obviously, I didn't go catch the salmon myself. I was glad this recipe had a built in side dish. I served it with Parmesan couscous. Without the couscous this is gluten free. </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-50840667252520506942013-12-12T16:33:00.001-08:002013-12-12T16:33:59.667-08:00Chicken Pot Pie Soup<span style="font-family: "Trebuchet MS",sans-serif;">Recipe adapted from: </span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPPgTtm2dxheigTatN8w_dlVCI9HDU6aSkaxMdrvupTuucnwCGvfN9xntsY_dQxJg3zpuA9Mzu6s91L4DZyYR1eYhDULuNYEbuLCjuj1C1CveEPRqY4aXlZwQU7BPRWXr_Z7m0XIp8w/s1600/soup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="126" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPPgTtm2dxheigTatN8w_dlVCI9HDU6aSkaxMdrvupTuucnwCGvfN9xntsY_dQxJg3zpuA9Mzu6s91L4DZyYR1eYhDULuNYEbuLCjuj1C1CveEPRqY4aXlZwQU7BPRWXr_Z7m0XIp8w/s200/soup.jpg" width="200" /></a></div>
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Heatovento350.com</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<h2>
<span style="font-family: "Trebuchet MS",sans-serif;">
Ingredients</span></h2>
<span style="font-family: "Trebuchet MS",sans-serif;">
</span><ul>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;">2 cups shredded, cooked chicken</span></li>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;">2 stalks celery, chopped</span><div class="spx_wrapper ng-scope" id="spx_reset_2" style="display: inline-block; margin-left: 4px; visibility: visible;">
<div class="ng-scope" style="cursor: pointer; margin: 0; padding: 0;">
<span style="font-family: "Trebuchet MS",sans-serif;">
<span class="ng-binding" style="display: inline-block; margin: -1px 0 0 3px; vertical-align: top;"></span></span>
</div>
</div>
</li>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;">1 medium onion, chopped</span></li>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;">2 medium carrots, peeled and chopped</span></li>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;">1 bag frozen mixed veggies (I used Kroger brand)</span></li>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;">1/2 teaspoon salt</span><div class="spx_wrapper ng-scope" id="spx_reset_3" style="display: inline-block; margin-left: 4px; visibility: visible;">
<div class="ng-scope" style="cursor: pointer; margin: 0; padding: 0;">
<span style="font-family: "Trebuchet MS",sans-serif;">
<span class="ng-binding" style="display: inline-block; margin: -1px 0 0 3px; vertical-align: top;"></span></span>
</div>
</div>
</li>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;">1/4 cup flour</span></li>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;">1/4 teaspoon poultry seasoning</span></li>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;">1/4 teaspoon ground sage</span></li>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;">3 cups low-sodium chicken broth</span></li>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;">1 cup whole milk</span></li>
<li class="ingredient"><span style="font-family: "Trebuchet MS",sans-serif;">1 cup heavy whipping cream </span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;">
</span><h2>
<span style="font-family: "Trebuchet MS",sans-serif;">
Instructions</span></h2>
<span style="font-family: "Trebuchet MS",sans-serif;">
</span><ol>
<li class="instructions"><span style="font-family: "Trebuchet MS",sans-serif;">Cook chicken however you like. I steamed mine in my steamer from totally frozen with steak seasoning sprinkled on it for 30 mins.</span></li>
<li class="instructions"><span style="font-family: "Trebuchet MS",sans-serif;">Shred chicken. (I used my Kitchenaid mixer to shred mine, just make sure you put a towel over the mixer so you don't have flying chicken).</span></li>
<li class="instructions"><span style="font-family: "Trebuchet MS",sans-serif;">Add butter to a large pot, add celery,
onion and carrots along with 1/2 teaspoon salt. Cook, stirring
occasionally, until vegetables are starting to soften, about 5 minutes.
Add flour and spices. Cook and stir one minute. </span></li>
<li class="instructions"><span style="font-family: "Trebuchet MS",sans-serif;">Stir in broth and milks, cover the pot, and
bring soup to a simmer. Reduce heat to low and simmer, uncovered, until
vegetables are tender, about 6 minutes. </span></li>
<li class="instructions"><span style="font-family: "Trebuchet MS",sans-serif;">Stir in chicken and let simmer until chicken is cooked through, about 5 minutes. </span></li>
<li class="instructions"><span style="font-family: "Trebuchet MS",sans-serif;">Divide soup among serving bowls.</span></li>
</ol>
<h2>
<span style="font-family: "Trebuchet MS",sans-serif;">Notes & Tips:</span></h2>
<h2>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span style="font-weight: normal;">The original recipe called for parsnips, which sounds good to me, but as I didn't have any I added the frozen veggies to bulk it up. You can also lower the fat in this by subbing the cream for whole milk and the whole milk for skim. I wouldn't use all skim milk though, I feel it would make the soup kinda watery. I served this with biscuits. The original recipe called for puff pastry adornments, but honestly if I was going to go that far, I'd just make chicken pot pie.</span></span></span><br /><span style="font-family: "Trebuchet MS",sans-serif;"></span></h2>
<span style="font-family: "Trebuchet MS",sans-serif;"></span>The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-3867360504666044192013-12-05T16:33:00.002-08:002013-12-05T16:34:19.641-08:00Beef Bourguignon<a href="http://www.simplyrecipes.com/photos/beef-bourguignon-b.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" class="irc_mut" height="132" id="irc_mi" src="http://www.simplyrecipes.com/photos/beef-bourguignon-b.jpg" style="margin-top: 36px;" width="200" /></a><span style="font-family: "Trebuchet MS",sans-serif;">Recipe adapted from: Julia Child's Joy of Cooking</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"></span><br />
<div class="section" id="ingredients">
<h4>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Ingredients</span></span></h4>
<br />
<li><span style="font-family: "Trebuchet MS",sans-serif;">
One 6-ounce piece of chunk bacon (or 6 slices of thick cut bacon)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">
3 1/2 tablespoons olive oil
</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">
3 pounds lean stewing beef, cut into 2-inch cubes
</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">
1 carrot, sliced
</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">
1 onion, sliced
</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">
Salt and pepper
</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">
2 tablespoons flour
</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">
3 cups red wine, young and full-bodied (like Beaujolais, Cotes du Rhone or Burgundy)
</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">
2 1/2 to 3 1/2 cups brown beef stock
</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">
1 tablespoon tomato paste
</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">
2 cloves mashed garlic
</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">
1/2 teaspoon thyme
</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">
A crumbled bay leaf
</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">
18 to 24 white onions, small
</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">
3 1/2 tablespoons butter
</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">
Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter teaspoon thyme, tied in cheesecloth)
</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">
1 pound mushrooms, fresh and quartered
</span></li>
</div>
<span style="font-family: "Trebuchet MS",sans-serif;">
</span><br />
<h4>
<span style="font-family: "Trebuchet MS",sans-serif;">Cooking Directions</span></h4>
<span style="font-family: "Trebuchet MS",sans-serif;">
</span><span style="font-family: "Trebuchet MS",sans-serif;">
-Remove bacon rind and cut into lardons (sticks 1/4-inch thick and 1 1/2
inches long). -Simmer rind and lardons for 10 minutes in 1 1/2 quarts
water. Drain and dry.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Preheat oven to 450 degrees.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Sauté lardons in 1 tablespoon of the olive oil in a flameproof casserole
over moderate heat for 2 to 3 minutes to brown lightly. Remove to a
side dish with a slotted spoon.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Dry beef in paper towels; it will not brown if it is damp. Heat fat in
casserole until almost smoking. Add beef, a few pieces at a time, and
sauté until nicely browned on all sides. -Add it to the lardons.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-In the same fat, brown the sliced vegetables. Pour out the excess fat</span><nobr><span style="font-family: "Trebuchet MS",sans-serif;"><a class="FAtxtL" href="http://abcnews.go.com/GMA/recipe/julia-childs-beef-bourguignon-8222804#" id="FALINK_2_0_1"></a></span></nobr><span style="font-family: "Trebuchet MS",sans-serif;">.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Return the beef and bacon to the casserole and toss with 1/2 teaspoon salt and 1/4 teaspoon pepper.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Then sprinkle on the flour and toss again to coat the beef lightly. Set
casserole uncovered in middle position of preheated oven for 4 minutes.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Toss the meat again and return to oven for 4 minutes (this browns the flour and covers the meat with a light crust).
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Remove casserole and turn oven down to 325 degrees.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Stir in wine and 2 to 3 cups stock, just enough so that the meat is barely covered.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Add the tomato paste, garlic, herbs and bacon rind. Bring to a simmer on top of the stove.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Cover casserole and set in lower third of oven. Regulate heat so that
liquid simmers very slowly for 3 to 4 hours. The meat is done when a
fork pierces it easily.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-While the beef is cooking, prepare the onions and mushrooms.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Heat 1 1/2 tablespoons butter with one and one-half tablespoons of the oil until bubbling in a skillet.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Add onions and sauté over moderate heat for about 10 minutes, rolling
them so they will brown as evenly as possible. Be careful not to break
their skins. You cannot expect them to brown uniformly.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Add 1/2 cup of the stock, salt and pepper to taste and the herb bouquet.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Cover and simmer slowly for 40 to 50 minutes until the onions are
perfectly tender but hold their shape, and the liquid has evaporated.
Remove herb bouquet and set onions aside.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Wipe out skillet and heat remaining oil and butter over high heat. As
soon as you see butter has begun to subside, indicating it is hot
enough, add mushrooms.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Toss and shake pan for 4 to 5 minutes. As soon as they have begun to brown lightly, remove from heat.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-When the meat is tender, pour the contents of the casserole into a sieve set over a saucepan.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Wash out the casserole and return the beef and lardons to it. Distribute the cooked onions and mushrooms on top.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Skim fat off sauce in saucepan. Simmer sauce for a minute or 2, skimming
off additional fat as it rises. You should have about 2 1/2 cups of
sauce thick enough to coat a spoon lightly.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-If too thin, boil it down rapidly. If too thick, mix in a few tablespoons stock. Taste carefully for seasoning.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Pour sauce over meat and vegetables. Cover and simmer 2 to 3 minutes,
basting the meat and vegetables with the sauce several times.
</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">
-Serve in casserole, or arrange stew on a platter surrounded with potatoes, noodles or rice, and decorated with parsley. </span><br />
<br />
<b><span style="font-family: "Trebuchet MS",sans-serif;">Notes & Tips:</span></b><br />
<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Ok... so where to start. I've always wanted to make this and have admittedly been a tad intimidated to make it. But I bought the ingredients because we thought we were going to have guests for dinner. That fell through and I almost backed out, but I figured I had all the good stuff so I'd go ahead and make tonight a special night anyway. I started this recipe at 11:50am, and we ate at 6pm. There was LOTS of hands on time, there was also a 3.5 hour period where it just simmered. It was very very good, you could taste the wine and the rich beef flavor. I'm not sure I will be making this anytime soon, but it is truly something every cook should attempt. I served this with roasted potatoes and crusty bread. </span>The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-81240717468957365042013-11-22T16:05:00.000-08:002013-11-22T16:06:52.825-08:00Chicken Cordon Bleu Casserole<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5QD8AkdX-FoNdqjV5rqaV1_-bw6pBhAROfzzcsvreZFwxupXw-ZlHl8Y2Cs5pn9PlFG8HVa1G6_1md4cb3aABmUJMJcuqhDeZt8b5bj4qK6MZqtfV_AdBh211FFvcic7BvFI9O1olQ/s1600/Chicken-Cordon-Bleu-Casserole-Supper-for-a-Steal.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5QD8AkdX-FoNdqjV5rqaV1_-bw6pBhAROfzzcsvreZFwxupXw-ZlHl8Y2Cs5pn9PlFG8HVa1G6_1md4cb3aABmUJMJcuqhDeZt8b5bj4qK6MZqtfV_AdBh211FFvcic7BvFI9O1olQ/s200/Chicken-Cordon-Bleu-Casserole-Supper-for-a-Steal.jpg" width="200" /></a>Recipe adapted from: Six Sisters Blog</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<span style="font-family: Verdana,sans-serif;">1 (6 oz) pkg. chicken flavored low sodium stuffing mix<br />
1 (10 3/4 oz) can condensed cream of chicken soup<br />
1 tablespoon prepared, Dijon mustard<br />
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I steamed mine)<br />
3 cups fresh broccoli florets<br />
2 cups cooked, chopped ham<br />
6 slices of extra thin Swiss cheese</span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><b>Preparation:</b></span><span style="font-family: Verdana,sans-serif;">
Preheat oven to 375ºF. Prepare stuffing as directed on
package. Mix soup and mustard in medium bowl; stir in chicken, broccoli
and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray;
top with cheese slices and stuffing.<b> Bake </b>35 to 40 minutes or until heated through.</span><br />
<br />
<b><span style="font-family: Verdana,sans-serif;">Notes & Tips:</span></b><br />
<span style="font-family: Verdana,sans-serif;">The original recipe said to boil the chicken but I seasoned mine with garlic salt and pepper and steamed it. You could certainly use leftover chicken if you have it. Really any way you cook the chicken would be just fine. Also, I did not cover it while cooking so that the stuffing could get crispy. I served this with a chopped salad.</span><br />
<span style="font-family: Verdana,sans-serif;"> </span>The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-7804977681781919712013-11-16T16:39:00.000-08:002013-11-16T16:39:57.470-08:00Chilie Rellenos Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfQojUFhARizT1_zxboT0qizQDjGzK5gEwrdtrtPgkGbpzmZ9D8s8XsD5H4SAr2SGdv8H6N1s1MVFWYmvODnBa0_ACCW0uC1w1q1IEsePFyIL2FITJeHT_VqLFX2v65qXkzDyScxwR5Q/s1600/Chile-Rellenos-85-Edit-500-3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfQojUFhARizT1_zxboT0qizQDjGzK5gEwrdtrtPgkGbpzmZ9D8s8XsD5H4SAr2SGdv8H6N1s1MVFWYmvODnBa0_ACCW0uC1w1q1IEsePFyIL2FITJeHT_VqLFX2v65qXkzDyScxwR5Q/s200/Chile-Rellenos-85-Edit-500-3.jpg" width="200" /></a><span style="font-family: Verdana,sans-serif;">Recipe adapted from: Winnerdinners.com</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana,sans-serif;">3 7-oz. cans whole green chiles<br />
1 pound cheddar cheese, grated<br />
1 pound jack cheese, grated<br />
4 eggs<br />
1 13-oz. can evaporated milk<br />
3 tablespoons flour<br />
1 teaspoon salt<br />
1 6-oz. can tomato paste</span><br />
<span style="font-family: Verdana,sans-serif;">3/4 cup salsa</span>
<span style="font-family: Verdana,sans-serif;"><strong> </strong></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><b>Preparation:</b> </span><br />
<span style="font-family: Verdana,sans-serif;">Wash the chiles, removing the seeds, and dry on paper towels, (DON'T SKIP THIS STEP!). Grate the
cheeses. Reserve 1/2 cup of each of the two cheeses, mixing them
together in a small bowl. This will go on top of the casserole later, so
you can place it in the refrigerator for now. In a medium-sized
casserole dish, approximately 8 x 11 (9 x 13 is too big), layer 1/2 of
the chiles, all of the cheddar cheese, the remaining chiles, then all of
the jack cheese. Separate the eggs. Beat the yolks and add the
evaporated milk, flour and salt, beating until frothy. Beat the whites
separately for about a minute. Combine the two egg mixtures and beat for
a few seconds longer so that they are well-mixed. Pour the egg mixture
over the chiles and cheese. Bake at 300 for 1 hour. Then spread the
tomato paste over the top. Sprinkle with the reserved cheese you placed
in the refrigerator. Bake 1/2 hour longer. Let stand for 5 minutes
before serving.</span><br />
<br />
<b><span style="font-family: Verdana,sans-serif;">Notes & Tips:</span></b><br />
<span style="font-family: Verdana,sans-serif;">I added the salsa to this recipe because I felt like the tomato paste by itself was a little too thick. I really enjoyed this casserole. It came out looking different than I imagined, I think I thought it would look runnier, but really it was nice and firm. It does take a while to cook, but really I think it was worth it. You could certainly add meat if you wanted, but we used this for our meatless meal this week. I served this with Spanish rice. </span>The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-50021125649260522612013-10-26T16:39:00.000-07:002013-10-26T16:39:29.076-07:00Mustard Greens and Pumpkin Pasta<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-style: italic;">Recipe Adapted From: www.artsy-foodie.com </span></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;"><b>Ingredients:</b></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b></b></span></span><br />
<ul>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-style: italic;">1 cup sauteed chopped mustard greens</span></span></span></li>
</ul>
<ul><a href="http://farm4.static.flickr.com/3242/3039857654_ac8beef354.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="pumpkin pasta with strip" border="0" height="150" src="http://farm4.static.flickr.com/3242/3039857654_ac8beef354.jpg" width="200" /></a>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-style: italic;">1 cup cooked pumpkin </span></span></span></li>
</ul>
<ul>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-style: italic;">1 cup lowfat sour cream</span></span></span></li>
</ul>
<ul>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-style: italic;">1 cup shredded mild cheddar</span></span></span></li>
</ul>
<ul>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-style: italic;">1/2 teaspoon salt</span></span></span></li>
</ul>
<ul>
<li><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><span style="font-style: italic;">16 oz pasta (I used Shells)</span></span></span></li>
</ul>
<b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preparation: </span></span></b><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;">Cook pasta according to package directions. Sauteed the greens with garlic and olive oil until wilted. Place
the cooked greens, pumpkin, sour cream, cheddar and salt in pot and heat until cheese is melted and ingredients are well blended. Pour into blender or food processor and blend until smooth. Pour over pasta. Mix well
and transfer to serving dish.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><b>Notes: </b></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">I left my sauce ingredients in the pot and used an emulsion blender to get the sauce smooth. This was absolutely wonderful! Daven ate lots of it which is always good when he eats his veggies. I served it with oven fried chicken and mashed sweet potatoes. </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>Photo Credit: </b></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">www.artsy-foodie.com<b> </b></span></span>The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-58636060766394922112013-09-12T14:27:00.000-07:002013-09-12T14:27:29.700-07:00Cream Cheese Mints<span style="font-family: Verdana,sans-serif;">Recipe adapted from: Reeves Danter</span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KLL5pdk0HUA4ZUT3LWA1zP-GFtkaKETm2BlbENqtW5_1lOxE-Fh6OlUJzreZJn9J7bIVxBMYZHLeoYHP3KbsI3vFmtkWRx8t4_gGpcQ_R-Rv-prS_O5oXj2SC0DN5_i56WlVnyKoWQ/s1600/mints.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7KLL5pdk0HUA4ZUT3LWA1zP-GFtkaKETm2BlbENqtW5_1lOxE-Fh6OlUJzreZJn9J7bIVxBMYZHLeoYHP3KbsI3vFmtkWRx8t4_gGpcQ_R-Rv-prS_O5oXj2SC0DN5_i56WlVnyKoWQ/s320/mints.jpg" width="320" /></a></span></div>
<b><span style="font-family: Verdana,sans-serif;"><br /></span></b>
<b><span style="font-family: Verdana,sans-serif;">Ingredients:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<ul>
<li><span style="font-family: Verdana,sans-serif;">4oz Cream Cheese</span></li>
<li><span style="font-family: Verdana,sans-serif;">2 1/4 cups Confectioner's Sugar</span></li>
<li><span style="font-family: Verdana,sans-serif;">1 tsp. Peppermint Extract</span></li>
<li><span style="font-family: Verdana,sans-serif;">Food Coloring</span></li>
<li><span style="font-family: Verdana,sans-serif;">Granulated Sugar</span></li>
</ul>
<b><span style="font-family: Verdana,sans-serif;">Preparation:</span></b><br />
<br />
<span style="font-family: Verdana,sans-serif;">Mix cream cheese, confectioner's sugar, peppermint extract and food coloring until VERY smooth. Put into piping bag. Pipe thumb nail size drops into bowl full of granulated sugar (I did 4 drops at a time). Roll them in granulated sugar. If using molds, coat the molds in sugar then press balls into them to shape. Drop the molded pieces out onto wax paper that has a coating of granulated sugar on it. If making them into free form "pillow" shapes, after rolling them in the sugar, place them on wax paper that has granulated sugar on it. Allow to dry for at least 24 hours. Store in air tight container once completely dry.</span><br />
<br />
<b><span style="font-family: Verdana,sans-serif;">Notes:</span></b><br />
<br />
<span style="font-family: Verdana,sans-serif;">It may seem like you're using a lot of granulated sugar, but really it acts like flour so the mints don't stick. The mixture is really really sticky so you have to be careful to really coat the droplets in sugar. Make sure when you're rolling them to get your hands really dry. After about 8 hour of drying you can carefully flip them over to dry a little more on the other side. Serve them in a pretty dish. Can be made in any color. I made pink and blue for a baby shower. </span>The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-60980175364242896502013-09-03T16:27:00.002-07:002013-09-03T16:28:51.031-07:00Chicken Tacos with Cilantro Slaw<span style="font-family: Verdana,sans-serif;">Recipe adapted from: E-meals </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTPKHeNanh80OqQnmM8yQFPmsDwddx2nAYcj4Pvp1wmf4RtzcH4bkt09cDi-TrG3R-hCyctvwZOmnL4e7IsX0uS9MmBYLqKmnDClsB4ukt0yYl7eIk22whYt93gcV0axvKB3XcwswBw/s1600/050111-AnchoChickenTacos21web.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtTPKHeNanh80OqQnmM8yQFPmsDwddx2nAYcj4Pvp1wmf4RtzcH4bkt09cDi-TrG3R-hCyctvwZOmnL4e7IsX0uS9MmBYLqKmnDClsB4ukt0yYl7eIk22whYt93gcV0axvKB3XcwswBw/s320/050111-AnchoChickenTacos21web.jpg" width="320" /></a></div>
<br />
<span style="font-family: Verdana,sans-serif;"><b>Ingredients </b></span><br />
<ul>
<li><span style="font-family: Verdana,sans-serif;">2 lbs boneless, skinless chicken breasts, thinly sliced </span></li>
<li><span style="font-family: Verdana,sans-serif;">1/2 tablespoon Creole seasoning </span></li>
<li><span style="font-family: Verdana,sans-serif;">1/2 tablespoon Cilantro Mojo Seasoning (Tupperware) </span></li>
<li><span style="font-family: Verdana,sans-serif;">1 tablespoon vegetable oil </span></li>
<li><span style="font-family: Verdana,sans-serif;">10 oz bag rainbow slaw mix </span></li>
<li><span style="font-family: Verdana,sans-serif;">¼ cup minced fresh cilantro </span></li>
<li><span style="font-family: Verdana,sans-serif;">2 jalapenos, seeded and minced </span></li>
<li><span style="font-family: Verdana,sans-serif;">2 tablespoons fresh lime juice </span></li>
<li><span style="font-family: Verdana,sans-serif;">1 teaspoon honey </span></li>
<li><span style="font-family: Verdana,sans-serif;">¼ teaspoon salt </span></li>
<li><span style="font-family: Verdana,sans-serif;">10-count package taco size flour tortillas </span></li>
<li><span style="font-family: Verdana,sans-serif;">Pico de gallo</span></li>
<li><span style="font-family: Verdana,sans-serif;">Sour Cream </span></li>
</ul>
<b><span style="font-family: Verdana,sans-serif;">Preparation</span></b><br />
<br />
<span style="font-family: Verdana,sans-serif;">Sprinkle chicken with Creole & Cilantro Mojo seasonings. In a large skillet, heat oil over medium-high heat. Add chicken, and cook, stirring frequently, for 6 minutes, or until cooked through. Combine coleslaw mix, cilantro, jalapenos, lime juice, honey, and salt in a bowl. Serve chicken, pico, sour cream and slaw on tortillas. </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<b><span style="font-family: Verdana,sans-serif;">Notes:</span></b><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">The original recipe calls for 1 Tablespoon of Creole seasoning, but I just love the Mojo seasoning so much I had to use it. I was also surprised how much I liked the slaw. I didn't think it was going to have enough liquid but it really was very good and was not too spicy. I made the slaw in advance to let the ingredients marry before serving. I served this with Spanish rice. </span>The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-74252072383667863432013-07-05T15:37:00.001-07:002013-07-05T15:40:27.188-07:00Shrimp with Tomatoes & Feta<h4>
<span class="recipeDetails"><span class="ingredient">
<h2>
<span style="font-size: x-small; font-weight: normal;">Recipe adapted from: Taste of Home August/September 2013</span><b><span style="font-weight: normal;"> </span></b></h2>
</span></span></h4>
<h4>
<span class="recipeDetails"><span class="ingredient"><h2>
<b><span style="font-weight: normal;"></span></b></h2>
</span></span></h4>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6xMPly_fZ-Et57h35-YPnIjsFhA3dstCcsZDzhepi7D6cjoNU-OPCBZVYCQrUI4Zpmvw7DAknDL0XjUnsXGgZABPrZXB6QceZkmz98eYtxfyMP9-wYC2Q59C5C8oXNhdFd-M_pap9w/s1600/exps147861_SD132778B04_16_5b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6xMPly_fZ-Et57h35-YPnIjsFhA3dstCcsZDzhepi7D6cjoNU-OPCBZVYCQrUI4Zpmvw7DAknDL0XjUnsXGgZABPrZXB6QceZkmz98eYtxfyMP9-wYC2Q59C5C8oXNhdFd-M_pap9w/s1600/exps147861_SD132778B04_16_5b.jpg" /></a></div>
<h2>
<b><span style="font-weight: normal;">Ingredients</span></b></h2>
<i>
</i><br />
<ul class="ingredients">
<li class="ingredient"><span class="amount">2 tablespoons </span><span class="name">olive oil</span></li>
<li class="ingredient"><span class="amount"></span><span class="name">1 shallot, finely chopped</span></li>
<li class="ingredient"><span class="amount"></span><span class="name">1 garlic cloves, minced</span></li>
<li class="ingredient"><span class="amount"></span><span class="name">3 plum tomatoes, chopped</span></li>
<li class="ingredient"><span class="amount"></span><span class="name">1/4 cup white wine</span></li>
<li class="ingredient"><span class="name">1/4 water<b> </b></span></li>
<li class="ingredient"><span class="amount">1 tablespoon </span><span class="amount">Italian Seasoning</span></li>
<li class="ingredient"><span class="amount">1/4 teaspoon </span><span class="name">salt</span></li>
<li class="ingredient"><span class="amount">1/4 teaspoon </span><span class="name">crushed red pepper flakes</span></li>
<li class="ingredient"><span class="amount">1/8 teaspoon </span><span class="name">sweet paprika</span></li>
<li class="ingredient"><span class="amount">1 pound </span><span class="name">uncooked large shrimp, peeled and deveined</span></li>
<li class="ingredient"><span class="amount">2/3 cup </span><span class="name">crumbled feta cheese</span></li>
<li class="ingredient"><span class="amount"></span><span class="name">Hot cooked rice</span></li>
</ul>
<span class="instructions"></span><br />
<h2>
<span class="instructions">
<b><span style="font-weight: normal;">Directions</span></b></span></h2>
<span class="instructions">
</span>
<br />
<ul class="directions"><span class="instructions">
<li>In a large skillet, heat oil over medium-high heat.
Add shallots and garlic; cook and stir until tender. Add tomatoes, wine,
oregano, salt, pepper flakes and paprika; bring to a boil. Reduce heat;
simmer, uncovered, 5 minutes.
</li>
<li> Stir in shrimp and cheese; cook 5-6 minutes or until shrimp turn pink. Serve with rice.<b> Serves 4 </b><br /><h2 style="text-align: left;">
<span style="font-family: inherit;"><span class="instructions"><b><span style="font-weight: normal;"><b>Notes:</b></span></b></span></span></h2>
<h2 style="text-align: left;">
<span style="font-family: inherit;"><span class="instructions"><span style="font-weight: normal;"><span style="font-size: small;">YUM YUM YUM! How delish. I served this over hot rice. Daven even loved it, after I chopped up the shrimp. He ate two servings. I did use an Italian Seasoning blend that had red pepper flakes in it, so I omitted the red pepper flakes. </span></span></span></span></h2>
<h2>
<span class="instructions"><b><span style="font-weight: normal;"><b>Nutrition:</b></span></b></span></h2>
<h2>
<span class="instructions"><span style="font-size: small; font-weight: normal;"><span class="recipeDetails"><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblNutrInfoNA">1 cup (calculated without rice) equals <span class="calories">261</span> calories, 11 g fat (3 g saturated fat), 191 mg cholesterol, 502 mg sodium, 8 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.</span></span></span></span></h2>
<h2>
<span class="instructions"><span style="font-size: small; font-weight: normal;"><span class="recipeDetails"><span id="ctl00_ctl00_MainContent_MainContent_RecipeLeftColumn1_lblNutrInfoNA"> </span></span></span><b><span style="font-weight: normal;"><b> </b></span></b></span></h2>
<h2 style="text-align: left;">
<span style="font-family: inherit;"><span class="instructions"><span style="font-weight: normal;"><span style="font-size: small;"> </span></span><b><span style="font-weight: normal;"><b> </b></span></b></span></span></h2>
</li>
</span></ul>
<span class="instructions">
</span>The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-85304543527344413052012-04-05T18:15:00.000-07:002012-04-05T18:15:43.703-07:00Squash, Potatoes & OnionsRecipe Adapted From:<br />
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food.com<br />
<br />
<b>Ingredients:</b><br />
<br />
1/4 cup margarine (or a little bacon grease)<br />
3 medium size yellow squash (cut in slices)<br />
2 medium potatoes (cut in slices)<br />
1 small onion (halved and sliced)<br />
<br />
<b>Preparation:</b><br />
<br />
1 Wash and Cut up squash, potatoes and onions.<br />
2 Melt butter in lg. fry pan.<br />
3 Add squash.<br />
4 Add potatoes on top of squash.<br />
5 Add onions on top of potatoes.<br />
6 Cover and simmer till potatoes are done stirring occasionally (about 1/2 hour).<br />
7 Add salt and pepper to taste.<br />
8. Add small amount of water if it starts sticking (usually not necessary due to water content in vegetables).<br />
<br />
<b>Notes & Tips:</b><br />
I used butter in my dish instead of the bacon grease to cut down on the fat a bit. I also only used about 1/8 of a cup butter mixed with a little olive oil. Mat told me he didn't like squash, so I made it a mission to change his mind. And by golly I think I did it!<br />
<br />
<b>Nutrition Facts: </b><br />
<br />
Servings Per Recipe: 4
Calories 164.7
Total Fat 6.2 g
Total Carbohydrate 24.8 g
Protein 4.1 gThe Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-29837413259768647972012-04-02T20:55:00.002-07:002012-04-02T21:00:16.028-07:00Hot Bacon Dressing<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyN9c4WdhrtvOEhWkkTnb-J5pcOvBdE-vUN4c4u_htblB_4TocnPB19ZeQ6o7qxEaKBY7bazs8AUgI8o7sisYmrNwbeUj3zuHDFPNDCTjdqe9cYg1cZZiJrhFROx6KJJNnfRfoQQbd3w/s1600/Hot+Bacon+Dressing.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyN9c4WdhrtvOEhWkkTnb-J5pcOvBdE-vUN4c4u_htblB_4TocnPB19ZeQ6o7qxEaKBY7bazs8AUgI8o7sisYmrNwbeUj3zuHDFPNDCTjdqe9cYg1cZZiJrhFROx6KJJNnfRfoQQbd3w/s200/Hot+Bacon+Dressing.jpg" alt="" id="BLOGGER_PHOTO_ID_5727019348825044002" border="0" /></a>Recipes Adapted From:<br />Allrecipes.com<br /><br /><span style="font-weight:bold;">Ingredients:</span><br /> 3/4 pound sliced bacon, diced<br /> 1/2 cup chopped red onion<br /> 1 cup cider vinegar<br /> 2 cups water<br /> 1 1/2 cups sugar<br /> 1 (2 ounce) jar diced pimientos, drained (I used 2 oz of jarred, roasted red<br /> peppers)<br /> 2 tablespoons Dijon mustard, (I only had regular yellow mustard)<br /> 1 teaspoon salt<br /> 1/4 teaspoon pepper<br /> 3 tablespoons cornstarch<br /> 2 tablespoons cold water<br /><br /><span style="font-weight:bold;">Preparation:</span><br /><br /> In a large skillet, cook bacon until crisp; remove bacon and set aside. Drain, reserving 2 tablespoons drippings in the skillet. Add onion and saute until tender; remove from the heat. Add the vinegar, water, sugar, pimientos, mustard, salt, pepper and bacon; mix well. Combine cornstarch and cold water; stir into skillet. Cook and stir until mixture comes to a boil. Boil for 2 minutes, stirring constantly. Serve warm over fresh spinach or mixed greens. Refrigerate leftovers and reheat before serving.<br /><br /><span style="font-weight:bold;">Notes & Tips:</span><br /><br />Beware!! This recipe makes 32 servings of this dressing. Make sure you have a big enough jar to store it in before you make it. I think this dressing tastes just like the dressing on the Applebee's Grilled Shrimp & Spinach Salad.The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-27888905131826701582012-03-22T16:56:00.004-07:002012-03-22T17:05:09.883-07:00Crockpot BBQ Beer Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclio8VUFKwQE2a4vrIQZNkCa0024Ipj7Dz_vY5wai7cUb_GaTvSXg4sjqSV-zMsCIGHM8q5edc-w939LuVaiz146p4cARHArOdbm1nTANCT_eReG828wPZa_5EsbFuYzNhVs6hkeLhg/s1600/Crock+Pot+BBQ+Beer+Chicken.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhclio8VUFKwQE2a4vrIQZNkCa0024Ipj7Dz_vY5wai7cUb_GaTvSXg4sjqSV-zMsCIGHM8q5edc-w939LuVaiz146p4cARHArOdbm1nTANCT_eReG828wPZa_5EsbFuYzNhVs6hkeLhg/s200/Crock+Pot+BBQ+Beer+Chicken.jpg" alt="" id="BLOGGER_PHOTO_ID_5722876815927480514" border="0" /></a>Recipe Adapted From:<br />How Sweet It Is: Pinterest<br /><br /><span style="font-weight:bold;">Ingredients:</span><br /><br />3 pounds boneless, skinless chicken breasts<br />1 tablespoon onion powder<br />1 tablespoon smoked paprika<br />1 teaspoon garlic powder<br />1/2 teaspoon salt<br />1/2 teaspoon pepper<br />8 ounces of beer<br />32 ounces of barbecue sauce<br /><br /><span style="font-weight:bold;">Preparation:</span><br /><br />Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crockpot, then add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Toss chicken to coat and let sit for 10-15 minutes before serving to absorb everything. Serve as desired.<br /><br /><span style="font-weight:bold;">Notes & Tips:</span><br />A great recipe for the crockpot. Very yummy and easy. I used Killian's Irish Red for the beer. I also didn't have enough BBQ sauce in the fridge so I had to make 2 cups of my own blend to add to the dredges of random BBQ sauce that I had (Famous Dave's Devils Spit & Kraft Think/Tangy). I made my own blend with ketchup and lots of random spices/vinegar. The original recipe says that using a thinner sauce is easier, but I disagree. I would use a thicker one and let the beer do the thinning.The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-77931278954001970812012-03-20T16:49:00.004-07:002012-03-20T16:55:21.351-07:00Stuffed Cabbage<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8HzckKnYTYGFnfQZVOWXt9cFsBQGe4E_fU1LqKAuzfAMEbI98mPaBoNK7CyaY-oIncj3uA-sVYB8jN9O4o4wzgrP_ewvKbFvwTefM8rC5hi-vRIn-RDjxkplDgCHHQZfAeVmurm3Yw/s1600/Stuffed+Cabbage.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv8HzckKnYTYGFnfQZVOWXt9cFsBQGe4E_fU1LqKAuzfAMEbI98mPaBoNK7CyaY-oIncj3uA-sVYB8jN9O4o4wzgrP_ewvKbFvwTefM8rC5hi-vRIn-RDjxkplDgCHHQZfAeVmurm3Yw/s200/Stuffed+Cabbage.jpg" alt="" id="BLOGGER_PHOTO_ID_5722132075695398866" border="0" /></a>Recipe Adapted From:<br />Pennies On A Platter - Pinterest <br /><br /><span style="font-weight:bold;">Ingredients:</span><br /> 2 Tablespoons vegetable oil<br /> 1 cup chopped yellow onion<br /> 1 medium head (about 2 pounds) green cabbage<br /> 1 pound ground beef<br /> 1/2 cup cooked rice (white or brown)<br /> 1/4 cup raisins (I use golden)<br /> 3/4 teaspoon salt<br /> 1 can (16 ounces) tomato sauce<br /> 1/2 cup beef broth<br /> 1/2 teaspoon paprika<br /> sour cream, for serving (optional)<br /><br /><span style="font-weight:bold;">Preparation:</span><br />Preheat the oven to 350 degrees F. Spray a 13- by 9-inch pan with cooking spray or oil.<br /><br />In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Set aside to cool.<br /><br />Meanwhile, bring a large pot of salted water to a boil. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose--pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out the thick part of the rib from the bottom of each leaf, but don't cut more than a third of the way into the leaf.<br /><br />In a mixing bowl, combine the beef, cooled onion, rice, raisins, and salt. With the stem side of the cabbage leaf facing you, place a scant 1/3 cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet. Place the cabbage rolls, seam side down, in the prepared baking dish.<br /><br />In a bowl, mix together the tomato sauce, broth, and paprika. Pour evenly over the cabbage rolls. Cover with foil and bake for 1 hour. Optional: Serve the cabbage rolls with a big dollop of sour cream.<br /><br /><span style="font-weight: bold;">Notes & Tips:</span><br />So I was a little intimidated to make these since they look kind of difficult, but seriously they were so easy to make and really really good. I used crushed tomatoes instead of tomato sauce so there was some texture to the sauce. Mat told me this one was a keeper!The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com1tag:blogger.com,1999:blog-42965117442655940.post-42290975019656901092012-03-18T17:59:00.003-07:002012-03-20T16:49:38.438-07:00Mongolian Beef<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBJbPpS1M_KU0JS_NOnrCKRzJu9fyz2R_JMSAq1_eEFHNx4SwpuoCUMUm8qXrChCxzJg1HZwz9FxbXEaUXP8slhgOR66eUi0w99NHwNl2nKcAjsP1fM7Ik2ENIGoqRXXjin1A0n4-eA/s1600/Mongolian+Beef.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 134px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHBJbPpS1M_KU0JS_NOnrCKRzJu9fyz2R_JMSAq1_eEFHNx4SwpuoCUMUm8qXrChCxzJg1HZwz9FxbXEaUXP8slhgOR66eUi0w99NHwNl2nKcAjsP1fM7Ik2ENIGoqRXXjin1A0n4-eA/s200/Mongolian+Beef.jpg" alt="" id="BLOGGER_PHOTO_ID_5721408135263968642" border="0" /></a>Recipe Adapted From:<br />Pink Bites - Pinterest<br /><br /><span style="font-weight:bold;">Ingredients:</span><br /><br />1 lb of flank steak, thinly sliced crosswise<br />1/4 cup of cornstarch<br />3 teaspoons of canola oil<br />1/2 teaspoon of grated ginger (about 1/2 inch piece)<br />1 tablespoon of chopped garlic (about 2 -3 large cloves)<br />1/2 cup of water<br />1/2 cup of soy sauce (I use low sodium)<br />1/2 cup brown sugar<br />1/2 teaspoon of red pepper flakes<br />3 large green onions, sliced crosswise into thirds<br /><br /><span style="font-weight:bold;">Preparation:</span><br /><br />Prepare the meat:<br /><br />First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch (see picture bellow).<br /><br />Make the sauce:<br /><br />Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later.<br /><br />Cook the meat and assemble dish:<br /><br />Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.<br /><br />Serve it hot with rice.<br /><span style="font-weight:bold;"><br />Notes & Tips:</span><br />This is one of the best things I've made in a long time. Very easy, inexpensive to make and serves 2, which is great for Mat and I. I found this recipe on Pinterest, and am SO glad I did! I didn't have any fresh ginger, so I used ground and it tasted just fine.The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-47496452590758623162012-03-17T16:40:00.003-07:002012-03-17T16:49:37.601-07:00Ramen Noodle Chicken Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx3AkdvIK_UCNqdS39mSsKmcNi9k_ze9CxsOt0ZjLdTYnGBXyb2ieLjTDySYih5yRp4oIsoX6-oN9sZH7Zf2jjg8SfbeyXQI85j3qzLCFPclRTMXlEDnDwnVmdOUmQMwgzz4ECvhCPng/s1600/Raman+Noodle+Chicken+Salad.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 138px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx3AkdvIK_UCNqdS39mSsKmcNi9k_ze9CxsOt0ZjLdTYnGBXyb2ieLjTDySYih5yRp4oIsoX6-oN9sZH7Zf2jjg8SfbeyXQI85j3qzLCFPclRTMXlEDnDwnVmdOUmQMwgzz4ECvhCPng/s200/Raman+Noodle+Chicken+Salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5721017402239648274" border="0" /></a><span style="font-weight:bold;">Ingredients:</span><br /> 4 Packages Chicken Ramen Noodles<br /> 2 Chicken Seasoning Packets<br /> 1 Package "Good Seasonings" Italian Dressing Mix<br /> 3 Cups Cooked Chicken Breast<br /> 1 Cup Frozen Peas, defrosted<br /> 3/4 Cup Shredded Carrots<br /> 1/2 Medium Bell Pepper (any color) Diced<br /><br /><span style="font-weight:bold;">Preparation:</span><br /><br />Cook Ramen noodles according to package. Drain noodles and rinse in cold water. Sprinkle with 2 of the chicken seasoning packages from Ramen package. In small bowl prepare the Italian dressing according to package directions. Pour over noodles. Dice chicken (or shred, whichever you prefer). Add peas, carrots and bell pepper. Mix everything in large bowl and put in fridge for at least an hour.<br /><br /><span style="font-weight:bold;">Notes & Tips:</span><br /><br />This is a great salad to take to picnics or pot lucks. If you leave out the chicken it would make a good side dish. Also, if you don't have the dressing mix you can just use 1/2 cup Italian dressing.The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-55785445212088410952012-03-17T16:18:00.002-07:002012-03-17T16:24:33.058-07:00Venison Burgers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkYMIVvGwMC2l1X8tOSXmQG0l5WdMqVe5auLJnB8Xjvgpl_OfDwfXIcd5p5KLELYXqGZ6nYwgf3F2L_LynsRgmy9D4bUGpgYFw8ZITzi-bqUFzAMliiPlEZI1jj5NcvdyiKcKwNdOEw/s1600/Venison+Burgers.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjkYMIVvGwMC2l1X8tOSXmQG0l5WdMqVe5auLJnB8Xjvgpl_OfDwfXIcd5p5KLELYXqGZ6nYwgf3F2L_LynsRgmy9D4bUGpgYFw8ZITzi-bqUFzAMliiPlEZI1jj5NcvdyiKcKwNdOEw/s200/Venison+Burgers.jpg" alt="" id="BLOGGER_PHOTO_ID_5721010954717848418" border="0" /></a>Recipe Adapted from:<br />Allrecipes.com<br /><br /><span style="font-weight:bold;">Ingredients:</span><br /><br /> 1/3 cup mayonnaise<br /> 1 teaspoon lime juice<br /> 1 teaspoon Dijon mustard<br /> 1/2 teaspoon grated lime peel<br /> 1/3 cup chopped green onions<br /> 3 tablespoons plain yogurt<br /> 2 tablespoons finely chopped jalapeno pepper*<br /> 1/2 teaspoon salt<br /> 1/2 teaspoon pepper<br /> 2 pounds ground venison<br /> 8 hamburger buns, split<br /> 8 slices Pepper Jack cheese<br /><br /><span style="font-weight:bold;">Preparation:</span><br /><br /> In a small bowl, combine the mayonnaise, lime juice, mustard and lime peel; cover and refrigerate until serving.<br /> In a bowl, combine the onions, yogurt, jalapeno, salt and pepper. Crumble meat over mixture and mix well. Shape into eight patties. Pan-fry, grill or broil until meat is no longer pink. Serve on buns; top with cheese and mayonnaise mixture.<br /><br /><span style="font-weight:bold;">Notes & Tips:</span><br />We are so blessed to get ground venison from our friends Kris & John. I usually use the deer meat for chili or sloppy joes (or sloppy does in this case), but we wanted burgers and had no beef. I liked the mayo that this recipe makes and the deer with little bits of jalapenos was great. They were not spicy since I took all the seeds out of the pepper. Overall a great weeknight meal.The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-16916514886571211662012-03-05T17:25:00.003-08:002012-03-05T17:33:53.582-08:00Crock Pot Buffalo Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9ap2ztgfC7B9hdbQ2cgcwhIojWBl3WBlp_1Xl9AmgLBaxzCdEupl-edf-1IThCiY6915Ln-cOm9euvYAQZ5ry-hBaPE4pvA7jos2Hof7HqohiHJJsWFk680C-6auB_JPfUog9JhD4Q/s1600/Buffalo+Chicken.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 134px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9ap2ztgfC7B9hdbQ2cgcwhIojWBl3WBlp_1Xl9AmgLBaxzCdEupl-edf-1IThCiY6915Ln-cOm9euvYAQZ5ry-hBaPE4pvA7jos2Hof7HqohiHJJsWFk680C-6auB_JPfUog9JhD4Q/s200/Buffalo+Chicken.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5716590751408050882" /></a><br />Recipe Adapted From:<br />Pinterest: My Kitchen Apron<br /><br /><span style="font-weight:bold;">Ingredients:</span><br /> 3 lb. bag of frozen chicken breasts<br /> 1 bottle Frank's Wings Buffalo Sauce<br /> 1 packet Ranch Dip Mix<br /> 2 TBSP butter<br /><br /><span style="font-weight:bold;">Preparation:</span><br /> Put frozen chicken, wing sauce, and ranch dip mix into crock pot.<br /> Cook on low at least 6 to 7 hours<br /> Using two forks, shred chicken & return to crock pot.<br /> Add butter. Cook on low for an additional hour.<br /><br /><span style="font-weight:bold;">Notes & Tips:</span><br />Mat gives this two thumbs up because of how spicy I made it. I gave it two thumbs up because of how easy it was. I forgot to add the butter at the end, which I don't think it made any difference. Also, I bought the wrong type of Frank's Red Hot. I bought the original flavor instead of the buffalo sauce. It was quite a bit spicier, but you know, I think I enjoyed it. I put a little Ranch Dressing on the buns and it toned it down a little.The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-83062062087109497382012-02-21T19:47:00.000-08:002012-02-21T19:51:33.303-08:00Pumpkin Spice Bundt Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQyX6OtP3MqlpOVsRbWIBkds8lNdX4BqPjFe7rSqabqZzh2TzRNjHNLQaFty5qaWsaqsnYcAntfeUrOQYwxgTGiRN6Jrc4aVl_BzUUhwlE7AvQt_QYTpRx0QyNP3JOnq6U7M6-jkRkw/s1600/Pumpkin+Spice+Bundt+Cake.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUQyX6OtP3MqlpOVsRbWIBkds8lNdX4BqPjFe7rSqabqZzh2TzRNjHNLQaFty5qaWsaqsnYcAntfeUrOQYwxgTGiRN6Jrc4aVl_BzUUhwlE7AvQt_QYTpRx0QyNP3JOnq6U7M6-jkRkw/s200/Pumpkin+Spice+Bundt+Cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5711802622998673506" border="0" /></a>Recipe Adapted From:<br />Weight Watchers<br /><br /><span style="font-weight:bold;">Ingredients:</span><br />1 box Spice Cake Mix<br />15 oz. can of pumpkin<br />½ cup water<br /><br /><span style="font-weight:bold;">Preparation:</span><br />Combine ingredients and mix well with mixer. Pour into lightly sprayed 9×13 baking pan. Bake at 350 degrees for 32-35 minutes. Cool. Cut into 20 pieces. Serve with fat-free Cool Whip. 1 point per serving.<br />For bundt pan, spray lightly and bake 38-40 minutes or until done. Can heat 2 Tbsp. of canned cream cheese frosting in microwave and drizzle over cake. Serves 20. 1 point per serving.<br /><br /><span style="font-weight:bold;">Notes & Tips:</span><br />I made this as a bundt cake. I "iced" it with about 1/2 cup canned vanilla frosting that I melted in the microwave for 25 seconds and poured over the cake. If you're using this for weight watchers it's 1 point for 1/20 of the cake. You can make this as muffins if you'd rather, just cook for about 20-23 mins. instead. Super easy, quick, and not horrible for you.The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-3650744673183518512012-02-21T19:34:00.000-08:002012-02-21T19:42:14.654-08:00Honey Sauced Chicken<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-QkOOUGJwAq3FMHS7MnaTf4wFAJUk932_dr5nFwRx_H2Lh-cLVi6Di9sa2fYHGflHVcIPh8KMwfqsOQQQ1kXl88Rd2f3UMPq3yiCHMvysO6CYaosULDXiWDjrUah2_W3iLTGqfnUcBg/s1600/Honey+Sauced+Chicken.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-QkOOUGJwAq3FMHS7MnaTf4wFAJUk932_dr5nFwRx_H2Lh-cLVi6Di9sa2fYHGflHVcIPh8KMwfqsOQQQ1kXl88Rd2f3UMPq3yiCHMvysO6CYaosULDXiWDjrUah2_W3iLTGqfnUcBg/s200/Honey+Sauced+Chicken.JPG" alt="" id="BLOGGER_PHOTO_ID_5711799953250003922" border="0" /></a>Recipe Adapted From:<br />mmmcafe (Pinterest)<br /><br /><span style="font-weight:bold;">Ingredients:</span><br />3/4 pound chicken (of your choice)<br />1/2 tsp. salt<br />1/4 tsp. black pepper<br />1/2 cup honey<br />1/4 cup soy sauce<br />1/8 cup chopped onion (or 1/16 cup onion soup mix)<br />1/8 cup ketchup<br />1 Tbs. vegetable oil<br />1 clove garlic, minced<br />1/4 tsp. red pepper flakes<br /><br /><span style="font-weight:bold;">Preparation:</span><br />Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.<br /><br />To bake chicken as a 30 minute meal:<br />Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.<br /><br /><span style="font-weight:bold;">Notes & Tips:</span><br />I chose to do this using the oven instead of the crock pot since I have a huge crockpot and I didn't feel like cleaning all that up. The recipe was very good, but I would suggest serving it with rice and not noodles since the noodles got a bit slippery. I did think the sauce was a little thin, so I thickened it up with a little cornstarch.<br /><br />Serves 2The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-3556748807913176742011-10-03T17:48:00.000-07:002011-10-03T17:56:00.751-07:00Sweet & Sour Shrimp Stir-Fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinh4E_f_toMzxCTzy6KrntdAOO9u1YpBqvv983tJraWsUcOn0dyGJO9hbhwyaCMJXU5wNqfADTOud13MiTv3kRGwxquBHybqFrTAuBfrgaQNwGLkZm-g915mNpAb29YKzS-cVlR-t4Sw/s1600/Sweet+%2526+Sour+Shrimp+Stir-Fry.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinh4E_f_toMzxCTzy6KrntdAOO9u1YpBqvv983tJraWsUcOn0dyGJO9hbhwyaCMJXU5wNqfADTOud13MiTv3kRGwxquBHybqFrTAuBfrgaQNwGLkZm-g915mNpAb29YKzS-cVlR-t4Sw/s200/Sweet+%2526+Sour+Shrimp+Stir-Fry.JPG" alt="" id="BLOGGER_PHOTO_ID_5659434306648779714" border="0" /></a>Recipe Adapted From:<br />Pampered Chef Casual Cooking Cookbook<br /><br /><span style="font-weight:bold;">Ingredients:</span><br /><br />1/3 cup ketchup<br />3 tbsp soy sauce<br />2 tbsp packed brown sugar<br />1 tbsp white vinegar<br />4 tsp cornstarch<br />1 20oz can pineapple chunks in juice, un-drained<br />8oz fresh snow pea pods, trimmed, cut diagonally in half (2 cups)<br />3 plum tomatoes, cut into wedges<br />2 tsp vegetable oil<br />2 garlic cloves, pressed<br />1 lb frozen, cooked medium shrimp, thawed, rinsed and tails removed<br />4 cups cooked rice<br /><br /><span style="font-weight:bold;">Preparation:</span><br /><br />Combine ketchup, soy sauce, brown sugar, vinegar and cornstarch; whisk until blended.<br /><br />Drain pineapple, reserving juice. Measure ½ cup reserved pineapple juice; add to ketchup mixture and set aside. (Discard any remaining juice.)<br /><br />Trim pea pods and cut diagonally in half. Cut tomatoes into wedges.<br /><br />Heat oil in a stir-fry skillet over medium-high heat until hot. Add pea pods and garlic; stir-fry 1 minute. Reduce heat to medium, stir ketchup mixture and add to skillet. Bring to a boil. Cook and stir 1 minute until thickened. Add pineapple and shrimp, toss to heat thoroughly. Removed from heat; gently stir in tomatoes.<br /><br />Serve over rice.<br /><br /><span style="font-weight:bold;">Notes & Tips:</span><br />I substituted rice vinegar for the white vinegar and sesame oil for the vegetable oil. If you really enjoy Asian food, you really should get the rice vinegar and sesame oil, it makes it tastes so much more "authentic".<br /><br /><span style="font-weight:bold;">Nutrition Facts:</span><br />Serves 4<br />Calories 520, Fat 5g, Carbs 87g, Protein 30g, Fiber 4gThe Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0tag:blogger.com,1999:blog-42965117442655940.post-34443616021880157642011-09-30T16:54:00.000-07:002011-09-30T17:01:59.779-07:00Mexican Mac and Cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8SMpn3jXir0v2iVBzg7kYZmJaF1LQWxfS1NwcGvXTYXteVy8ccSQDZ1XW1PXji-UmxspJ74Ns6WlUcLerCZdbBKp2kuYH6uEe_bS3H-DDjK3Ip39wqnaOhqPze_gV5KKZybaC-SsYw/s1600/Mexican+Mac+and+cheese.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhe8SMpn3jXir0v2iVBzg7kYZmJaF1LQWxfS1NwcGvXTYXteVy8ccSQDZ1XW1PXji-UmxspJ74Ns6WlUcLerCZdbBKp2kuYH6uEe_bS3H-DDjK3Ip39wqnaOhqPze_gV5KKZybaC-SsYw/s200/Mexican+Mac+and+cheese.jpg" alt="" id="BLOGGER_PHOTO_ID_5658307158548920610" border="0" /></a>Recipe Adapted From:<br />Better Homes & Gardens Magazine<br />March 2011<br /><br /><span style="font-weight:bold;">Ingredients:</span><br /><br /> 12 oz. dried mostaccioli or rigatoni pasta (3 cups)<br /> 1 lb. bulk pork sausage<br /> 1 cup chopped onion<br /> 1 16-oz. jar green medium-hot salsa<br /> 2 8-oz. pkg. shredded Monterey Jack cheese (4 cups)<br /> Tomato wedges, sliced jalapeño peppers, and chopped fresh cilantro<br /> Salsa (optional)<br /><br /><span style="font-weight:bold;">Preparation:</span><br /><br />1. Preheat oven to 350 degrees F. Lightly grease 3-quart rectangular baking dish; set aside. Cook pasta according to package directions. Drain; set aside.<br /><br />2. Meanwhile, in large skillet cook sausage and onion until meat is browned and onion is tender. Drain fat, Return sausage and onion to skillet. Stir in green salsa.<br /><br />3. Bake, uncovered, for 35 minutes or until bubbly. Let stand 10 minutes. Top with tomato, jalapeño, and cilantro. If desired, serve with additional salsa. Makes 12 servings.<br /><br /><span style="font-weight:bold;">Notes & Tips:</span><br />This was so yummy! Very easy to make. I found rigatoni at the store so that was exciting! You could def. use any kind of noodle that you have. I topped this with tomatoes, cilantro and some mild peppers. The only issue I have with this recipe is that it says it serves 12.... ummm not in this house! More like 6.<br /><br /><span style="font-weight:bold;">Nutrition Facts:</span><br /> Calories 378<br /> Total Fat (g)22<br /> Carbohydrate (g)25,<br /> Total Sugar (g)4,<br /> Fiber (g)1,<br /> Protein (g)19,The Portershttp://www.blogger.com/profile/15257351504297059717noreply@blogger.com0