Rocky Road Bites

Rocky Road Bites
Originally uploaded by KS Girl

From a co-worker.

1- 12oz pkg. Semi Sweet Choc Chips
1 lb of white almond bark

Melt those together in the microwave

Mix into melted chocolate
1 C of Dry Roasted Peanuts
2 C of Mini Marshmallows
1 C of Rice Crispies

Drop into rounded spoonfuls into mini-muffin cups lined with paper
top with Red & Green M&M's

You can melt 2oz of almond bark and drizzle over top, but I choose not to.

Handmade Christmas Greeting Cards

Handmade Christmas Greeting Cards
Originally uploaded by KS Girl

I believe in the art of giving greeting cards, especially at Christmas time. I don't think they need to be handmade although I enjoy making mine, but I believe that you should send them. They are like a small gift to give to someone. You don't have to send one to everyone in your address book. However you should send one to the special people in your life.

Review: Hazel Hill Chocolate Treats

Hazel Hill Chocolate Traditions
Originally uploaded by KS Girl

In Downtown Topeka you will find Hazel Hill, a chocolate shop. They carry a wide variety of chocolate covered goodness. You can get chocolate items in white, milk or dark chocolate and they are all wonderful. They also have fudge, and a variety of "carmel apples" If you ask them they will even cut up your apple for you, or wrap it up for a present. I have indulged my sweet-tooth more than I should I am sure. Today my husband and I picked up a few treats, top dark chocolate peanut butter cup, right is a chocolate covered marshmallow, and front is a Cashew Hill. Cashews covered in carmel then chocolate. The caramel was very thick and creamy, and the cashews were crunchy and fresh. They are all very delicious and reasonably priced. Especially compared to some of the corporate chocolate shops and catalogs. You can order from them online at http://www.hazelhillchocolate.com/

Preparing for Thanksgiving

Preparing for Thanksgiving
Originally uploaded by KS Girl

Thanksgiving is coming. It is my one of my favorite times of year. I love the focus on the food and family.

Thanksgiving Menu:

Sausage, Apple, Fennel, and Corn Bread Dressing (pg 152 CL Nov 06)
Oatmeal Pecan Pie (pg 168 CL Nov 06)
Apple Grilled Turkey with Cider Gravy (pg 190 CL Nov 06)
Glazed Carrots with Orange and Cranberries (pg 148 ATK Family Cookbook)
Gratin of Cauliflower with Gruyere (pg 122 CL Nov 08)*
Mashed Potatoes and Gravy

CL = Cooking Light
ATK = America's Test Kitchen

Sunday Morning Breakfast: Honey French Toast & Hot Buttered Apples

Sunday Morning Breakfast: Honey French Toast & Hot Buttered Apples
Originally uploaded by KS Girl

Honey French Toast
a fall favorite in our house

In a pie pan mix:
2 T of Honey
1 t of Fresh Nutmeg
1 t of Vanilla
2 T of Cinnamon
2 T of Milk

mix ingredients thoroughly together

add eggs and mix together.
I use 3ggs for 4 pcs of Texas Toast
or 2 eggs for 4 regular slices of bread

Cook bread on skillet until done.

Hot Buttered Apples
For 1 Regular Sized Apple (I used 2)
1 T of Butter
1 T of Cinnamon
2 T of Sugar
1 T of Orange Juice
Mix and Cook on med heat in sauce pan until soft and sauce is bubbly.

Chili

Chili
Originally uploaded by KS Girl

Alright, I am trying to change my eating habits and eat less fat...so we've been eating a lot of turkey. Tonight was Turkey Chili, and if I didn't tell you there was turkey in it you would have never known.

1lb of Ground Turkey (dark)
browned with:
1 T of Olive Oil
1 Clove of Garlic
1 T of Chili Pepper Flakes
2-3 T of Chili Powder
1/4 C Onions
Dash of Salt & Pepper
I have found that Turkey requires more spice than beef. So if you like it spicy use more chili powder.

after Turkey is browned
add,
1 sm can of green chilis
1/2 C of Beef Broth
2 cans of chili beans (I like Bush's or Kuner's)
1 can of black beans rinsed
1 can of Rotel like tomatoes
1 can of tomatoes, I liked the Fire Roasted Tomatoes
1 sm can of tomato paste
stir, and let come to a simmer, then serve.

Apple picking day!

Apple picking day!
Originally uploaded by KS Girl

Its was a good year for apples, as opposed to last year. My parent's neighbor invited us down to pick apples from two of his trees. He has a red delicious, and a green delicious. We picked a lot more than I think we can eat raw, so I am sure I will be making some apple goodies soon... and not just apple pie. :)

Pumpkin Bunt Cake

Pumpkin Bunt Cake
Originally uploaded by KS Girl

This was one of the easiest cakes I think I have ever made.

1pk of spice cake mix
1pk of instant vanilla pudding (4 serving size)
4 Eggs
1 1/3 C of pumpkin puree (not pie filling)
1/4 C Vegetable Oil
1/4 C Water
3/4 t of cinnamon
1/4 t of nutmeg

Bake at 350 for 40m

The original recipe is in "Cake Mix Magic" but I wouldn't be me if I didn't change it. I cut back on the oil, as I was trying to convert it to low fat. I would also probably change out the eggs for egg beaters next time.

Carmel Apple Cream Tart

Carmel Apple Cream Tart
Originally uploaded by KS Girl

A Kraft inspired creation, it is from Kraft Fall 2008 Food & Family.
I made this last week, then made it again this week after deciding to make a few changes.

Peel, Core, and Cut up 3 different flavors of apples, and I would suggest at least one Granny Smith.
Add
1/4 C Sugar
2 T Flour
Cinnamon to taste
Stir up.

Roll out one pie shell, from the refrigerator case. I used Pillsbury, it came in a red box.

Lay it out flat on a cookie sheet, I prefer with parchment paper underneath.

Spread 4oz of Fat Free or Red Fat Cream Cheese

Top with half to apple mixture, then buy Squeeze bottle carmel, about 2 T.

Put the rest of the apples on top, and bring up the crust around the top, and add 1 T More of carmel.

Bake 450 for 20m, cover with tinfoil and bake for another 5.

Kraft Mini Meatloaf

Mini Meatloaf
Originally uploaded by KS Girl

I recently received my seasonal free Kraft Magazine in the mail, and this recipe was featured on the last page. I made a few adjustments but otherwise followed the idea of the recipe. The concept is easy and simple, it also keeps the portion size small without you having to think about it... or be tempted by that large loaf.

1 lb of lean ground beef
6 oz (1 box) of Stove Top Stuffing
1 C of water

form into balls and place in muffin pans, makes 12.
cook at 375 for 30min.

My version:
1 lb of lean ground beef, although if I do it again I will mix in pork or turkey.
8 oz of stuffing
1/2 C of Milk
1/2 C of water
2 t of Italian season
1 t of garlic
2 t of minced onion (dried for ease)

baked at 375 for 30 min then topped with "moms sauce"

My Mom's sauce
1/4 C Brown Sugar
1/2 C Ketch Up
1 T Mustard
1 T Worcestershire
1 t of Garlic Powder

Cover each ball with about 1 T of mix, and put back in oven for 5 m.

2 is a serving, enjoy.
Thanks KRAFT for the great and easy idea.

Weekly Menu

Weekly Menu
Originally uploaded by KS Girl

I believe in writing weekly menus, but lately as my husband said, "you've being doing it on the fly." So, tonight I sat down, read recipes, and wrote a menu. It leads to smarter buying at the grocery stores, healthier eating and saves me money. We also plan to eat leftovers for lunches and for dinner. If you never have tried it, or find it to overwhelming. You should give it a try. A few tips:
1. Set aside a night a week to write the menu. Plan for about an hour.
2. Organize your magazines, or cookbooks by using tabs -- that makes all your fav's easier to find.
3. Once you select your recipe write it down on the menu, and make a note on the menu about its location. For me I use abbreviations, like CL MAG JUN08 pg 10 = Cooking Light Magazine June 2008 page 10 or RR OCT07 THUR MENU = Rachel Ray Oct 2007, in the weekly menu booklet on Thursday.
4. Try to use some of the same ingredients all through the week.
5. If you have picky eaters, have them help you. Sit down with a list of options for them and have them decide.

Good Luck.

Applewood BBQ & Bistro

Applewood BBQ & Bistro
Originally uploaded by KS Girl

What a great little find in Southeast Shawnee County/Topeka, KS. The BBQ was served dry, with sauce on the side. I personally like this kind of BBQ, lets me flavor it as little or as much as I want. They had three different sauces, mild, hillbilly, and spicy. We did notice the difference between hillbilly and mild. Spicy was good, but not overly hot. It had some spice to it, but I wouldn't say it had much heat. Brian and I had split the platter, it came with pulled pork, brisket, 3 Pork ribs, beans, fries, and bread. The meat was all very good, the ribs were done perfectly and the meat fell right off the bone. The beans were different than your typical BBQ beans, there were several different variety's such as pinto, black, kidney, and with chunks of pork. Service was good to. They are still pretty new, the physical menu size was big, but when you got down to selection is was slim pick-ins. Which is fine, all I really wanted was BBQ. They had hamburgers, salads, and beer specials and some time we will go back for $.35 wings on Wednesday. I am not sure they have the name right, now that I think of it. It seems like it should be named Applewood BBQ & Bar. They had nightly beer specials, although no draft yet. I look forward to watching this place grow into there own. They have good food with a lot of potential.

If you read the comments below then you won't be surprised they closed.

Labor Day Breakfast: 10 Grain Pancakes and Turkey Sausage

Labor Day Breakfast: 10 Grain Pancakes and Turkey Sausage
Originally uploaded by KS Girl

10 Grain Pancakes all cooked up, and topped off with Cool Whip Lite, although I did use a little butter to spruce up the flavor.

Review: Bob's Red Mill 10 Grain Pancake & Waffle Mix

I usually make pancakes from scratch, but this morning I was in the mood for easy and tasty. Whiles I am not a fan of pancake mixes, I have tried other products from Bob and found them tasty. I made the recipe variation and used milk instead of water, and they were a little too thin so I add some more mix and that fluffed them right up. So when it says to add liquid and mix it in that is what they mean. All worked out though. They were defiantly 10-Grain, they had that extra grain taste, and required a little more syrup than your normal pancakes. Other than that they tasted just as if I made them my self with all 10-grains. Would I use again, yes I have most of a bag left. It made the perfect batch for 2, which was nice. Would I buy it again, I believe if I am in a rush and want heathy and yummy pancakes I will.

Summer Succotash

Summer Succotash
Originally uploaded by KS Girl

This summer succotash salad simply tastes just fresh and light.

Mix Dressing:
2 T of Olive Oil
2 T of Honey
2 T of Apple Cider Vinegar
1 1/2 T of Balsamic Vinegar

2 T of Fresh Dill (or less depending on personal preference)
1/2 C of chives

Then in a large bowl mix up:
1 lg Cucumber (cut up)
1 Can of Butter Beans or Navy Beans rinsed
1 Cup of Cherry Tomatoes halved
4 ears of corn grilled or 1/2 bag of white/yellow mixed frozen corn, lighted heated

Pour over dressing and toss together, refrigerate for 1-2hrs or overnight.

Italian Sausage & Fresh Tomato Pasta

Italian Sausage & Fresh Tomato Pasta
Originally uploaded by KS Girl

Maybe it just because I haven't cooked much this summer, but dinner tonight was delish!

1/2 Onion Diced
2 Cloves of Garlic
1 t of Olive Oil
let simmer in pan
add 2 cut up links of Italian Sausage
add 1 Green Bell pepper rough chopped
cook through

cook 1/2 regular sized box of penne pasta

once pasta is cooked through add to meat & onion mix

Add 1/4-1/2 cup of pre-made sauce, see review.

Let cook for a 1-2m, add 3 cut up roma tomatoes

Let heat through, and serve.

Review: Garozzo's Spicy Hot Diablo Sauce

Garozzo's Spicy HOt Diablo Sauce
Originally uploaded by KS Girl

I have seen this sauce at our local Hy-Vee Grocery, and have been interested in trying it. I finally felt like I had the perfect dish to put it on, see next post.

Right out of the jar, my first flavor was sugar. This flavor really surprised me as I read the ingredients prior to purchasing. Sugar was pretty far down on the list. The next flavor was a more robust flavor of tomatoes, and wine. Contrary to the "Spicy Hot" label, it wasn't that strong on heat. However, it went really well with the dish I created for dinner. The sugar flavor mellowed, and with the fresh tomatoes it really tasted like a full bodied homemade sauce. After a few bites into the dish I started to pick up on the heat, but it wasn't so overbearing you couldn't eat it. I wouldn't use it for bread or appetizer dipping sauce, but cooks up well. Might be good in baked pasta dish.

Would I buy it again? Maybe.

From the Garden: Hot n' Sweet Pickles

Hot n' Sweet Pickles
Originally uploaded by KS Girl

Fresh from my parents garden are most of the ingredients in this Hot n' Sweet Pickle Recipe. After all I needed something to do with all those peppers.

For 7-8 Cups of the following use your personal ratio, as you might like more peppers or less... (my approximate is to the side)

cucumber (2 lg)
sweet onion (1/2 of md onion)
red cherry peppers (3)
banana peppers (6)
Anaheim peppers (6)
Jalapeno peppers (3)
garlic (1/2 head)

Chop up, and mix in:
1 t of kosher salt
1/4 cup sugar
let set in fridge for at least one - two hours

rise off mixture

stir back in 1 Cup of sugar & 1 t of cumin

cook the following on stove until it simmers:
1 Cup Sugar
1 Cup White Vinegar
1/2 Cup Cider Vinegar
1/2 Cup of Packed Brown Sugar
1 1/2 t of mustard seeds
1/2 t of cellary seed
1/8 t of turmeric

add to pepper mixture and let soak, then jar up.

Summer

Summer took over, and I lost all track of time. I turned around and it was August. Well, thats ok there is still lots of good food left to be made from all over summers wonderful bounty of delight. Tonight's dinner was fabulous. Brian made some wonderful homemade crusty grilled foccia, and then grilled up some steaks. I made homemade bread n'butter pickles, and fresh tomato salad. Fresh from the garden tomatoes, ahh the best part of summer, and lets not forget all the fresh herbs growing strong.

Buffalo Chicken Salad in Pita

I like the flavor of buffalo chicken wings, but don't care for the fried version all that much. I eat at a local joint in town called The Classic Bean they have a Buffalo Chicken Wrap. After eating the wrap regularly for 3 years now, I finally came up with a home made version that I like just a little better.

for 2:
1 diced up chicken breast, lightly seasoned with salt, pepper, garlic, and onion powder, and sauteed in skillet, until cooked.

whiles cooking mix in a bowl: (cheese mixture)
dice up 1-2 celery stalks
1-2 strip(s) of cooked bacon crumbled (I micro'd mine)
1/4 C of White Vermont Cheddar
1/4 C of Gorgonzola Cheese
3T of Blue Cheese Dressing (enough to bind together mix)

Toss Cooked Chicken in small bowl with your choice of wing/hot sauce, then add to cheese mixture.

Fill Pita and lettuce if you'd like and eat YUM.

Brownies

My In-laws were in-town with their NEW trailer. We made brownies. YUM.

Easter Dinner: Deviled Eggs

It was highly requested that I make Deviled Eggs for Easter Dinner.

Everyday Deviled Eggs
6 Eggs Hard Boiled & Peeled
I have been told older eggs work better to peel. I use older eggs traditionally, and pull them out of the boiling water, run under cold water and then peel. Generally speaking it works ok.

2-3T of Mayo (I used more at the end if I need to loosen it up)
1 T of Mustard
2-3t of Dill Relish (low on the juice)
1 t of Dill Relish Juice
1 t of vinegar
pinch of salt
and Cooked egg yolks

Mix well, and fill egg white hole.

Sunday Morning Breakfast: Oven Baked French Toast

Oven Baked French Toast made with Challah Bread from Whole Foods.
1 LG Loaf of Challah cut into thick slices
Pre head oven to 400 Deg

PT 1:
1 LG Baking Dish
4 T of Butter
2 T of Grade A Maple Syrup
2 T of Honey
Put dish into oven with butter, honey, and syrup until butter melts and honey/syrup is bubbly.
remove from oven and mix together and add
1 C of chopped pecans or walnuts

PT 2:
mix is shallow pan, but large enough to dip bread into:
2 LG Eggs
2 Egg whites/egg beaters
1/4 C of Apple Juice
1 t of nutmeg
1 T of Cinnamon
Dip each slice of bread into mix until soggy, and then place into warm buttery-syrup mix

PT 3:
1 Egg
1/4 C Milk
1 T of Cinnamon
mix together and top bread mixture
sprinkle on 1/2 C of pecans/walnuts

Bake in oven at 400 deg for 20m

Hot Strawberry Topping
1 lb container of strawberries,
clean, quarter, and cut off stems
1/4 C of Vanilla Sugar (or regular white sugar)
the juice from 1 lemon
1 t of Vanilla
1 t of Cognac
Stir
remove 1/2 mixture and place on stove top in small sauce pan, add an additional 1/2 C of sugar and 2 T of water.
Heat until mixture is thick and strawberries are soft.
place warm mixture in blender and puree
the mix will be light pink
add back to sauce pan (but do not heat yet)
add the rest of the strawberries
and mix together, add sugar to sweeten if needed.
reheat through for a min or two once the french toast is done.
serve.

Happy Easter!

A cupcake I have yet to eat from Whole Foods in Overland Park, KS. Can't wait to bite into it though.

Daddy Cakes

Yesterday afternoon Brian and I ventured out to Daddy Cakes. YUMMY. We purchased a half dozen and have only had one a piece so far. I had the red velvet, and Brian had the mint-chip.

Sunday Morning Breakfast: Pancakes with Bananas & Pecans

This morning I made pancakes, and then toasted pecans to put on top of them. They were really yummy. I have returned to the kitchen some. I returned home about a week and half ago, then promptly got sick. I am ready for life to return to normal, be home, and cooking.

Unexpected issues and out for the weekend.

We have had some unexpected family matters, and haven't been up to cooking since last Friday. I did cook some on Saturday, and will write about it later. We may cook some later this week, and then I will be gone over the weekend and through the middle of next week. So I am sorry if you have been looking for an update or to see what I am cooking/eating. I hope to have life return to normal in the middle of March, and plan to return to posting regularly.

Corn & Fingerling Potato Chowder with Applewood Smoked Bacon

or at least my version of it...

First off Fingerling Potatoes are pretty pricey for what they are, and I didn't have applewood smoked bacon on hand. So I subbed red potatoes for fingerling, and I used low fat bacon instead of applewood. The original recipe appears in The Best of Cooking Light 9, pg 64.
1 serving = 1 C = 5.5g of fat + 2 rolls = 1g fat ea = 7.5g of fat for dinner :)

Flank Steak with Honey Glazed Carrots & Rice

From The Best of Cooking Light 9, pg 28, Roasted Flank Steak with Olive Oil-Herb Rub, 3 oz = 7g of fat.
Cooking Light.com Honey Glazed Carrots, 1/2 C = .02g fat (not worth counting in my book)
a revisited recipe from Cooking Light that I adapted a bit: the original recipe was Herbed Basmati Rice,

My Version:
Nutty Jasmine Rice

Pt 1:
1 t of Olive Oil
1 clove of garlic, minced
warm in non-stick sauce pan

Pt 2:
add 1 C of Jasmine Rice

Saute rice in olive oil until it starts to brown
add 1 C of Chicken Broth
add 1 C of Water

Let come to boil stirring occasionally,
when it boils turn down heat and let simmer for 20 m with lid on.

In separate pan toast almond slivers (1/2 of the small packet)
when toast set aside

Cut up 1/4c of green onion set aside

when rice is cooked turn off heat, add nuts and green onion and stir in
Serve

1/2 c of rice is a serving = about 1-2g of fat

For the first dinner I did good at about 10g of fat. To bad dessert was still a little on the high fat side, brownies and ice cream (reduced fat ice cream).

The brownies are left from our Valentines Day treat. :) They'll be gone soon.

Back to Low Fat = Really Good Dinners

Whiles I can complain about eating low fat, it works quite well for me. I will miss all the fatty-sweets in my life that I shouldn't eat anyway. However, I will scout out and find not as fatty ones. The upside to when my husband I really work hard on eating low fat we spend less on groceries, and we eat better. Sometimes I feel like it is a gourmet dinner every other night -- we eat left overs. We use Cooking Light recipes mostly. When I am not using Cooking Light I will adapt recipes and tone down the fat content. Whiles I will miss the doughnuts, cupcakes, frosting, chocolate chip cookie dough (the low fat version doesn't cut it), candy bars, brownies, and etc.. I will enjoy the great well rounded meals. I will seek out sweets that aren't as fatty, low fat ice cream is a plus, and I can still have sugar. Good thing easter is coming up, Peeps are Fat Free! :)

Sunday Morning Breakfast: Waffles

"and for breakfast I am makin' waffles!" -- Donkey from Shrek

Buttermilk Waffles from "America's Test Kitchen Family Recipes"
they were wonderful.

A Valentines Day Missed

Since I was out of town we didn't have the opportunity to celebrate Valentines Day. To make up for a lost holiday I made out of the Duncan Hines Turtle Brownies. We had them with Ice cream. It was a great way to top off our pizza dinner.

Returned Home to Homemade Pizza

I returned home Friday night and we went out to eat at our favorite Thai place, Tuptim Thai. After I got settled in Saturday night Brian and I made homemade pizza. He had made the crust earlier in the week so it was pretty quick and easy to make.

Prosciutto Pizza

pt 1:
Roll out crust on to pan

pt 2:
3 t of Olive Oil with minced garlic (brown slightly), drizzle over pizza dough, and spread out
Saute Green Pell Peppers Ring, set aside (1 bell pepper)
Saute 1/4 of onion with 2T of sugar until soft and brown, set aside
Saute to warm slightly prosciutto (less than 1/4 lb)

pt 3: Over Olive Oil assemble pizza
We used jarred pasta sauce (Bertolli Vineyard Marinara with Burgundy Wine), and put on to our liking
Place Green Pepper Rings around
Place Caramelized Onion around
Place Prosciutto around
Top with 1-1/4 C of Cheese (5 servings) we used Sargento Mozzarella & Provolone pre-shredded cheese

I like a cheesy saucy pizza but we are trying to limit our fat intake and so we measured out the cheese and were cautions of making sure we didn't over do it with the cheese (which is easy to do). This worked out well for our 16in pizza.

Bake at 450deg for 17m

Out of the Kansas and the Kitchen

I will be out of town on real life work related business. I am going to Warm Sunny Florida, and gladly escaping the dreary snowy Kansas. I won't be back for about a week.. so it could easily be way after Valentines Day before you hear from me. Whiles my husband will be around, I don't know that I expect him to post anything about his experimental cooking. He dose cook, and is quite good. So, I am sure he will eat well whiles I am gone, but will miss me all the same.

Spaghetti

Tonight I made my husbands favorite meal. SPAGHETTI! I would love to say here is my recipe for Spaghetti sauce, but I never quite make it the same way. There are a few things I always do the same, the rest is just how it goes.


Pt 1:
Boil Water
Cook Noodles

Pt 2:
Heat up 1 t of Olive Oil in the Skillet (sometimes I go up to a Tablespoon)
add 1-2t of garlic (for ease I use the kind in a jar)
1/2 Onion Chopped Up
1 med Bell Pepper Chopped Up (or use the Onion Bell Pepper Freezer Mix)
Saute until soft
1-2 T of Italian Seasoning
Pepper and Salt to taste.


Pt 3:
Add Hamburger (1lb or less)
Brown

Pt 4:
Add
1 can of Tomato Paste Italian Season Blend
until it is fully incorporated
1 can of Tomato Sauce

Now tonight's version:
In Pt 2:
3 Stalks of Celery
1/4 c of Beef Broth (let it cook off mostly before adding beef)
If you skillet is hot this will help cook the onion/bell pepper and "steam it"

Pt 4
After emptying the Tomato Sauce into the beef mixture, I swish out the sauce stuck on the inside, by filling up the can about 1/2 way with Beef Broth. Then I added to beef mixture.

Serve over spaghetti.

Sorry no photos, I was to hungry, it was a long day, and seemed like forever until I had dinner.

Not-Tuna Chicken Noodle Casserole in a Skillet

I originally read this recipe in Rachel Rays Magazine, and I didn't care for the original so I changed it to.. Not Tuna Chicken Noodle Casserole...

Part 1:
1lb of egg noodles
bring water to a boil and cook until soft.

Part 2:
1-2 t of Olive Oil (or EVOO)
1/2 of med onion diced
saute in large non-stick skillet 2-3 min until onion softens
2 t of minced garlic
3 Stalks of celery, cut up
saute in with onion until celery is soften
then add 1 lg can of Tyson Chicken (12.5 oz) shred it up out of the cubes.
then add 2 C of Green Peas (frozen works)
let them heat up, scoot to one side of skillet.

melt
2 T of Butter
then add
2 T of flour
after incorporated and cooked for 1m
add
1/2 C of Broth + 1 1/2 C of Milk
Slowly, and whisk together,
blend in with other ingredients in skillet
on med heat
when it starts to boil incorporate noodles, and mix well.
Heat through and serve.

Kansas City Lunch

Brian and I went to Kansas City in the early afternoon, prior to our supper club. Had some truck problems, a little lunch, and some shopping. We had lunch at one of our new fav spots "Noodles & Co." I have left overs, it was a good lunch stop, and can be a different experience each time you go.

Cooking Light Supper Club

Last night was our night in KC at the Supper Club we belong to, I signed up to make Texas Sheet Cake, some of the other dishes were Herbed Basamiti Rice (we used Jasmine), Cornflake Crusted Halibut, Yukon Gold Potato Biscuits, and a salad. It was all very good food, and a nice evening.

I cook.. I really do..

I have had a crazy week, and whiles I have been cooking all week, my stomach took priority over the photos. Monday night I made Sweet & Sour Honey Chicken Stir Fry with tons of veggies, celery, carrots, onion, water chestnuts, cucumber, and pineapple. Brian made jasmine rice to go with it, and it was VERY YUMMY. Tuesday night I believe was leftovers. Wednesday night I worked. Tonight I believe we are have leftovers as well. I am home today, so I made some chocolate chip oatmeal cookies. I hope Brian comes home for lunch so he can have a warm one.

Saturday Night: Snack Night

Brian and I went out to Hunam's Chinese Resturant (29th & Fairlawn), and enjoyed a large late lunch. Needless to say supper wasn't high on our agenda so late in the evening we raided the freezer for snacks. Jeno's (cheap pizza), potato skins, and breadsticks. Not health food by any stretch, but still a nice late dinner-snack.

Friday Night Dinner: Re-Run with a new script!

I re-run the butternut squash soup and turned it into a a delicious pasta sauce. I added one can of Hunts Fire Roasted Tomatoes, I small can of cut up black olives, and 1 to 1.5 cup of butternut soup puree, 1 cup of Sargento Bistro Blends Sun-dried Tomato, and Basil Cheese, & 2 T of Heavy Cream. Mixed together, and placed over cooked spinach pasta, and baked in the oven with cheese on top at 425 F for 20min, until the cheese melted. It was much better this way than as soup. My parents are going to use it as a filling in Lasagna this weekend.
We also used my indoor grill pan and cooked steak, marinated with dried basil, garlic, olive oil, white wine, and sun-dried tomatoes. Then on the side we had salad and green beans. It was a great experimental Friday night dinner.

Welcome Back 7UP Cake

Ok, not the best cake I have ever decorated, but the best cake at 9 o'clock at night. I should have started on it earlier, but it was still worth it. It will be a nice surprise for Melissa's first day back from her trip.

Cooking Light Mac n' Cheese with Grilled Turkey Cutlets

Tonight we had Cooking Light Mac & Cheese (featured on their website), and Turkey Cutlets. I marinated the Turkey Cutlets starting yesterday in:

3 Turkey Cutlets
1 T of Tarragon
1 T of Course Ground Mustard
3 t of White Wine
1 T of Olive Oil
pinch of sea salt
dash of pepper

Put in Zip Lock Bag together and mush around until the cutlets are covered.
Marinate for at least 2hrs, although I did overnight.

Then I removed from bag and placed flat on grill pan, cooked until done on each side.

Local Shopping!

Yesterday, my husband and I made a trip to the local Asian & Oriental Food Market, Mabuhay. It is a local market here in Topeka. We probably stop in every couple months to pick up some of our essential asian food ingredients. Whiles we have a Dillions (Kroger) and a local Price Chopper in-town they just aren't as nice as going out and buying from the nice woman at Mabuhay. On our first trip she was nice enough to give us a tour of her store and she is always helpful with recipes and hints. Wherever you live, don't hesitate to get out and find the local markets. You never know what nice people you will find or what little gems you can find in your own city.

Butternut Soup, Ham & Cheese, & Salad

Tonight for dinner we made Butternut Soup out of Cooking Light's Jan/Feb 08 Issue. I fixed a quick salad and made a small hot ham and cheese with smoked swiss from the deli.

Its time for Spring!

In a rush for spring, we planted one of those herb garden grown in the window kits. Its coming along nicely, can't wait for them to mature so I can cook with them. It would be nice if spring would hurry on along.

Sunday Dinner at my parents

Mom made a traditional "Sunday Dinner" of Meatloaf, Green Beans, and baked potato. The meatloaf was a little different, but good. She used beef, turkey, and pork it was really yummy. The only different was the color of the finished meatloaf. Instead of being a dark brown it was a lighter shade more like tan. I gave her a hard time about changing HER MEATLOAF, but all-in-all you didn't notice the difference. Tonight was a special treat for the family. It is really odd that mom cooks, normally it is my dad, husband or myself. Not that she can't cook, but she just doesn't do it often. She is good at it though.. when she dose it.

Lazy Mom's Apple Pie

I arrived at my parents house to find a warm apple pie just out of the oven... I couldn't wait until l after supper to eat a little of mom's homemade apple pie. The crust was wonderful. I was so excited about the pie it wasn't until a few bites into it when I noticed something extra chewy, stringy, rhine-y, different, and what was this surprise. Mom was lazy and didn't peel the apples. At first she held tight and said she liked it, that it was good. However, after dinner I got her to admit that it was better without the peel. Next weekend she promises to make it again without the peel. :)