tag:blogger.com,1999:blog-84030534820156124582024-03-19T15:56:04.664-07:00Maestros of MealtimeTwo cooking crazy music teachers from Northwest Arkansas sharing our favorite recipes!Kalyn Cavalierhttp://www.blogger.com/profile/09924622438370996786noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-8403053482015612458.post-89823077109677888592012-01-25T15:26:00.000-08:002012-01-25T15:26:02.359-08:00Chicken Black Bean NachosIt's been awhile since Kalyn or I have posted, but I threw some ingredients together tonight for a quick dinner and it was pretty good. We tried this as both a filling in a tortilla and on top of corn chips and liked it as a topping the best!<br />
<br />
Ingredients:<br />
1 can black beans (with liquid)<br />
1 can diced tomatoes (with liquid)<br />
1 can cooked chicken (drained)<br />
1/2 can corn (I had this leftover...anywhere from 1/2c to 1c would work)<br />
1/4c diced onion (all of this is to taste, more or less depending on what you like)<br />
1/4c diced peppers (I used green and red, but whatever you have would be fine)<br />
1 TBSP of Southwest Seasoning (I used a blend, Taco Seasoning would work well, too)<br />
Salt to taste<br />
<br />
Combine all of the ingredients and bring to a slow boil. Reduce heat and simmer until the mixture thickens. Serve on chips with shredded cheese and sour cream!<br />
<br />
This meal was filling, pretty inexpensive, and had plenty of leftovers for lunch tomorrow!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8403053482015612458.post-26675603529425067452011-08-27T19:57:00.000-07:002011-08-27T20:01:20.716-07:00Spinach-Tomato OmeletSo recently I've only been a little preoccupied.. you know, with a new baby and all. But I HAVE been cooking... just not documenting it very well!<br />
<br />
Jayme's recipes are getting rave reviews, and I must say, her Peanut Butter Chocolate Chip Banana Nut Bread is DELICIOUS! I ate the four pieces she gave me in route home from her house.. they lasted maybe 5 minutes.<br />
<br />
So, on to more cooki-ness!<br />
<br />
Last week, I tossed together a few ingredients in my veggie bin, and was delightfully surprised with the outcome. It went something like this:<br />
<div style="text-align: center;"><b><u>Spinach-Tomato Omelet</u></b></div><div style="text-align: center;"><b><u><br />
</u></b></div><div style="text-align: center;"><u>Ingredients:</u></div><div style="text-align: center;">1 cup spinach</div><div style="text-align: center;">1 clove garlic (minced)</div><div style="text-align: center;">6 grape tomatoes (halved)</div><div style="text-align: center;">2-3 eggs (beaten with a splash of milk)</div><div style="text-align: center;">1/4 cup shredded cheese</div><div style="text-align: center;">salt/pepper to taste</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><u>Directions</u></div><div style="text-align: center;">Beat eggs, salt/pepper and splash of milk and set aside. In a small pan sprayed with cooking spray, saute tomatoes and garlic. Add in spinach until it has wilted. Remove from the pan and set aside. Spray your pan again, and add in eggs. Prepare into an omelet. Lay mixture of spinach/tomatoes into one side of the omelet. Top with cheese then fold egg over onto itself. Cook for a few more moments until cheese is completely melted.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Remove from pan, and enjoy! This would also be tasty with bacon, Canadian bacon or even sausage!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FZGSOwvHGBZTCgSUw2iC-1VRj7uxrhyFB6GZ6WV87pGZcKqsCTtrjHoVZu7tDabY_z6PiaSZV1rYxJu_9r1sgulG-4sJlPsZvDNublD6i55rEqJDOxsX8Qc0TVUZ7tqc_YcBPj9vS-k/s1600/IMG_3592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9FZGSOwvHGBZTCgSUw2iC-1VRj7uxrhyFB6GZ6WV87pGZcKqsCTtrjHoVZu7tDabY_z6PiaSZV1rYxJu_9r1sgulG-4sJlPsZvDNublD6i55rEqJDOxsX8Qc0TVUZ7tqc_YcBPj9vS-k/s320/IMG_3592.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmrTbsN8ohl8UV95FX29p9SGmu39wMTYQ7Xjlku3g-vV4HIPlREqQo-0jVJzCrqnp4fTVKPLyTjYkYXdaALIe8E6p5jg68Q68hTA4vDMnkukdbI87rtAPHvkIblTuiiL1VCW4lIKSVjDc/s1600/IMG_3595.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmrTbsN8ohl8UV95FX29p9SGmu39wMTYQ7Xjlku3g-vV4HIPlREqQo-0jVJzCrqnp4fTVKPLyTjYkYXdaALIe8E6p5jg68Q68hTA4vDMnkukdbI87rtAPHvkIblTuiiL1VCW4lIKSVjDc/s320/IMG_3595.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yvxFOEk3hOZ_f3a7S6JV270w-5Wlw7OYbfEvwFFevdgrSiNgCevKRuxcAl86a3sEWaOrOz9iqS11WguWTPlDqJcqyVnFn2P0IdmaIUVeP1kVjvpU8CUa8LIKwNFTl63NMAh5oSXXAB4/s1600/IMG_3597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5yvxFOEk3hOZ_f3a7S6JV270w-5Wlw7OYbfEvwFFevdgrSiNgCevKRuxcAl86a3sEWaOrOz9iqS11WguWTPlDqJcqyVnFn2P0IdmaIUVeP1kVjvpU8CUa8LIKwNFTl63NMAh5oSXXAB4/s320/IMG_3597.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAEzYMuJbcgrlNUC_ulhlPjywy4E-B0pw3o53IIYTsAANlUZX3c9YNBM3v1z122vImrcAmOq-IFeeLPle8Rdm2d5-JgsKzWMfwxvdMfCg9sphxV3yIVKEvKDtaH224IlxzaZSSS8WMEdY/s1600/IMG_3598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAEzYMuJbcgrlNUC_ulhlPjywy4E-B0pw3o53IIYTsAANlUZX3c9YNBM3v1z122vImrcAmOq-IFeeLPle8Rdm2d5-JgsKzWMfwxvdMfCg9sphxV3yIVKEvKDtaH224IlxzaZSSS8WMEdY/s320/IMG_3598.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwK0-kcLewJKUrs03p9PpJmZ5va4JbIo3Mgs6zbaIR4vINyAW6q-3boJ9fYoij_J0C4OaOWHOWO-1B8-_zAfgLnukNtQgCC7gLCxYcdhtwFjZTkLCQ5OetD5rCxLbW2-11ozZCqJ7kghA/s1600/IMG_3601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwK0-kcLewJKUrs03p9PpJmZ5va4JbIo3Mgs6zbaIR4vINyAW6q-3boJ9fYoij_J0C4OaOWHOWO-1B8-_zAfgLnukNtQgCC7gLCxYcdhtwFjZTkLCQ5OetD5rCxLbW2-11ozZCqJ7kghA/s320/IMG_3601.JPG" width="320" /></a></div><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">So there you have it!</div>Kalyn Cavalierhttp://www.blogger.com/profile/09924622438370996786noreply@blogger.com0tag:blogger.com,1999:blog-8403053482015612458.post-87639821204688716432011-08-03T17:56:00.001-07:002011-08-03T17:56:43.890-07:00Kalyn's Pizza is Great!So tonight Rob and I (together!) made a version of Kalyn's pizza, and it rocked. We just added green bell pepper, onion, and a minced clove of garlic and whatever cheese was in the fridge. This is definitely an easy, go to recipe- check out Kalyn's earlier post to check it out!<br />
<br />
Two thumbs up Kalyn!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8403053482015612458.post-59090417679994165212011-07-31T16:58:00.000-07:002011-07-31T16:58:46.391-07:00Peanut Butter Chocolate Chip Banana Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirovRvrSo0G488bMp2_XKy_sB8Pu7u-JDGe-GR_dlvA1o4bckiyme-rAm8GTki4yV8nUrztmM7-gAHf65H64hIzr7Iq0AMqyWwFmo4l6J8H33j2mWM70lFT34oQlcdwEsFySCx8XVZ1U1l/s1600/PBCCBB.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirovRvrSo0G488bMp2_XKy_sB8Pu7u-JDGe-GR_dlvA1o4bckiyme-rAm8GTki4yV8nUrztmM7-gAHf65H64hIzr7Iq0AMqyWwFmo4l6J8H33j2mWM70lFT34oQlcdwEsFySCx8XVZ1U1l/s320/PBCCBB.JPG" width="240" /></a></div><br />
So my husband asked if I could not only make Banana Bread, but make a 'Peanut Butter Chocolate Chip Banana Bread'. I thought it sounded like a great idea, so I adjusted my favorite recipe to make my own combination, and it turned out great!<br />
<br />
<div style="text-align: center;"><u>Peanut Butter Chocolate Chip Banana Bread</u></div><div style="text-align: center;">3 very ripe bananas</div><div style="text-align: center;">1 cup sugar</div><div style="text-align: center;">1 stick margarine (I used light and it worked fine)</div><div style="text-align: center;">2 cups flour</div><div style="text-align: center;">2 eggs</div><div style="text-align: center;">3 Tbsp peanut butter</div><div style="text-align: center;">1 tsp vanilla extract</div><div style="text-align: center;">1 tsp baking soda</div><div style="text-align: center;">1/2 tsp salt</div><div style="text-align: center;">1 tsp cinnamon</div><div style="text-align: center;">1/2 cup semi sweet chocolate chips</div><div style="text-align: center;">1/4 cup peanut butter chips</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Mash bananas (a potato masher works well), and combine with sugar and margarine. You can use a hand mixer if desired, but I just mix well by hand. Add flour, eggs, peanut butter, vanilla, soda, salt, and cinnamon and mix well. When ingredients are well combined, stir in chocolate and peanut butter chips. You could also add nuts if you like, my husband is not a huge fan so I leave them out, but I would reccommend about 1/2 cup. I baked mine in a bundt pan at 325 for 40 minutes (two loaf pans works well, also), but I have the feeling my oven here in AR cooks a little hot...so check your bread and cook longer if needed.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">This turned out awesome...give it a try!</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8403053482015612458.post-20754106466286052732011-07-30T19:01:00.000-07:002011-07-30T19:01:30.500-07:00The Best Chicken RecipeSo tonight I will share what is my favorite chicken recipe of all time. Sorry, no pictures, but I did just cook this, so it is fresh on my mind!<br />
<br />
<u>Wedding Chicken (Jayme's Version)</u><br />
4-6 <u>cooked</u> boneless skinless chicken breast (baked works great)<br />
1 can Cream of Mushroom Soup<br />
1 can Cream of Chicken Soup<br />
1 8oz container of Sour Cream<br />
1 sleeve crushed Butter Crackers (We all know our favorite round brand...but I have even used the chicken flavored crackers and they work great!)<br />
1 stick melted margarine or butter<br />
<br />
Dice chicken breast and arrange on the bottom of a greased 9x13 casserole. Mix soups and sour cream together and cover the chicken with the mixture. Top with crushed crackers, and drizzle melted butter/margarine on top. Bake for 30 minutes at 350, or until crackers are browned and mixture is bubbly. Your chicken is already cooked, so no worries about that!<br />
<br />
This is ALWAYS a winner in my house...as it was when I was a child. Serve with your favorite veggie or rice, its a nice mild dish that works well with most anything!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8403053482015612458.post-64527694771493211532011-06-22T10:44:00.000-07:002011-06-22T10:47:10.735-07:00French Vanilla French ToastCheck out my recipe for French Vanilla French Toast. I just finished eating this, and it always hits the spot! I tend to be an 'eyeball it' kind of cook, so if you feel you need a pinch more of this or a dash less of that, feel free to change it to suit you.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNb9gX0ttpnsWWmktEfk_9LoZ1IRtrnykR_gUYhA0RoFBDulPRN5lqcQdSw9ek_qgPkkTdVwdMxmWSCsg-2qxNCtUy306vQ9Pa_fHrJX3Df7RO3JeGTMWKA0c9DqZXhKi-3tMhldJAmPHa/s1600/French+Toast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNb9gX0ttpnsWWmktEfk_9LoZ1IRtrnykR_gUYhA0RoFBDulPRN5lqcQdSw9ek_qgPkkTdVwdMxmWSCsg-2qxNCtUy306vQ9Pa_fHrJX3Df7RO3JeGTMWKA0c9DqZXhKi-3tMhldJAmPHa/s320/French+Toast.JPG" width="240" /></a></div><br />
<br />
<br />
<div align="center"><span style="color: #d9d2e9;"><u>French Vanilla French Toas</u><u>t</u></span></div><div align="center"><span style="color: #d9d2e9;">(yields 4 pieces)</span></div><div align="center"><span style="color: #d9d2e9;"><br />
</span></div><div align="center"><span style="color: #d9d2e9;">4 pieces Texas Toast (or other thick cut 'white' bread)</span></div><div align="center"><span style="color: #d9d2e9;">2 eggs, beaten</span></div><div align="center"><span style="color: #d9d2e9;">1/3 c milk (I use 1%)</span></div><div align="center"><span style="color: #d9d2e9;">2 Tbsp French Vanilla Coffee Creamer</span></div><div align="center"><span style="color: #d9d2e9;">1 tsp Cinammon</span></div><div align="center"><span style="color: #d9d2e9;">1 tsp Sugar</span></div><div align="center"><span style="color: #d9d2e9;"><br />
</span></div><div align="center"><span style="color: #d9d2e9;">Mix eggs, milk, creamer, cinammon, and sugar together. I like to mix this in a deep plastic sandwich container, this gives a great size and depth to dip your bread! Dip the bread into the egg mixture, the longer the bread is in the mixture, the more it will absorb. After both sides are coated, put the bread in a pre-heated medium heat non-stick skillet. Cook each side until it is golden brown and does not appear shiny or wet. Serve with your favorite topping, I like maple syrup!</span></div><div align="center"><span style="color: #d9d2e9;"><br />
</span></div><div align="center"></div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-8403053482015612458.post-36704333816910863012011-06-21T19:09:00.000-07:002011-06-21T19:09:15.699-07:00Get Your Grill OnLast night was "I don't want to clean the kitchen so let's grill" night.<br />
<br />
Very basic barbecue chicken legs on the grill with some grilled corn! I'll spare you the super easy barbecue chicken legs, because really... they're the simple grill/brush glaze/grill some more/brush some more glaze... eat.<br />
<br />
The corn is a little special. I'll share!<br />
<br />
Hubs and I have been focusing for a while now on not being wasteful, saving money, paying off debt and living on a tight budget to make sure every dollar counts. This includes planning meals of course! I have been using <a href="http://www.e-mealz.com/">E-Mealz</a> since 2008; however, recently with my ever changing taste palate, it's been a little more challenging planning meals for all. So, we've been improvising! Our weekly budget for groceries/toiletries is $50.00. You can see how this could be a bit of a conundrum, but so far, we've managed it! Sometimes it means a little bit of compromise, but you'd be surprised at how far things can stretch!<br />
<br />
Anyhoodle, the corn! It has been $.33/ear for the last few weeks, so we've been taking advantage of the fully husked corn.<br />
<br />
Simple, easy, and juicy.<br />
<br />
<div style="text-align: center;"><u><i><span class="Apple-style-span" style="font-size: large;">Ingredients:</span></i></u></div><div style="text-align: center;">4 ears of corn (with husk)</div><div style="text-align: center;">butter</div><div style="text-align: center;">sugar</div><div style="text-align: center;">grilling/cooking twine cut into 4 strips long enough to tie around ears</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopEivsLwCb50okSyvh0LN3ckN0WKFA6Gn2wuCTqnXvtFnHo_YUMfmhTYu_Mvf8ScRy2ldM8HjEc9pXbZESPRa3QSgZLyi3KePn8ls6g3sr6es4nE8xfBfBv5Sd7t1yr8EV9pgIgyqBN4/s1600/IMG_3157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopEivsLwCb50okSyvh0LN3ckN0WKFA6Gn2wuCTqnXvtFnHo_YUMfmhTYu_Mvf8ScRy2ldM8HjEc9pXbZESPRa3QSgZLyi3KePn8ls6g3sr6es4nE8xfBfBv5Sd7t1yr8EV9pgIgyqBN4/s320/IMG_3157.jpg" width="240" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><i><u><span class="Apple-style-span" style="font-size: large;">Instructions:</span></u></i></div><div style="text-align: center;">1) Soak all four ears of corn in a sink of cold water for approximately 30 minutes. (Fully submersed... I use a plate to hold them down)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">2) Remove corn from water. Peel back husks to the base of the corn and remove the silk (the stringy stuff attached to the corn). The more 'ripe' the corn, the more easily the silk will detach itself. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">3) Spread a thin layer of butter (or EVOO if you prefer) around the entire ear of corn.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">4) Sprinkle a generous layer of sugar over the layer of butter.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">5) Push husks back into place. Try to leave no gaps (helps steam the corn in the grill). Tie with twine toward the top.</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">6) Place the corn over the direct heat source for 5-7 minutes on each side to avoid burning the husks. </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">7) After each side has had a turn on direct heat, remove to indirect head and grill for 20-30 minutes. (We usually let the corn cook while the other meat is grilling.)</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">Before you eat, remove the husks! Enjoy!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1kg43Oy5Szx_6-ReijEih0C3YUJdEL5G4-qRb1freQwkwRYoR4zcJvaRR4K4ZOr6WccSyhv1FYG0SCXplyczdadxuQ4lor8F3zbVk7T1fSRR9EIVGA83bHu7_TPDVcl53G5W8yLfg2U/s1600/IMG_5274.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL1kg43Oy5Szx_6-ReijEih0C3YUJdEL5G4-qRb1freQwkwRYoR4zcJvaRR4K4ZOr6WccSyhv1FYG0SCXplyczdadxuQ4lor8F3zbVk7T1fSRR9EIVGA83bHu7_TPDVcl53G5W8yLfg2U/s320/IMG_5274.jpg" width="240" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">I don't do anything to my corn (i.e. butter, salt) after it's been grilled this way. It's usually very sweet and juicy!</div><div style="text-align: center;"><br />
</div><div style="text-align: center;">So, that'll do it! We're munching on leftovers (do you SEE how much chicken is there) tonight. </div>Kalyn Cavalierhttp://www.blogger.com/profile/09924622438370996786noreply@blogger.com0tag:blogger.com,1999:blog-8403053482015612458.post-22658416337514349742011-06-20T13:30:00.000-07:002011-06-20T13:30:30.069-07:00Buffalo Chicken CalzonesSo I broke down today and went grocery shopping (I was avoiding it since we are moving soon). I really wanted to use the rest of a buffalo sauce we had in the fridge, so I decided to experiment with a buffalo chicken calzone. This ended up being a very simple, yummy recipe that you could easily switch up to suit your spice tolerance. Check it out!<br />
<div style="text-align: center;">Start with boneless skinless chicken breasts. Cut the meat into bite size pieces. Place the chunks into a preheated non-stick pan that has about a Tbsp of olive oil in it. Season with salt and pepper and cook until golden. REMEMBER always be clean and careful when working with raw poultry!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLiMhNEDZ1KEpS85jtt6rveNnUJnFtqMe9WpCkxDILsj4_NxTLFZD3D1rDgaxK_67kFaIOtpDOXG0fHPpg4rHIsWqMoKVL5Qzq0TTXI7GrlcbvfLB72-MbEKk7ZZ4QbL9TkBfyp9YQtYL/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCLiMhNEDZ1KEpS85jtt6rveNnUJnFtqMe9WpCkxDILsj4_NxTLFZD3D1rDgaxK_67kFaIOtpDOXG0fHPpg4rHIsWqMoKVL5Qzq0TTXI7GrlcbvfLB72-MbEKk7ZZ4QbL9TkBfyp9YQtYL/s320/1.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">While the chicken is cooking, take your favorite pizza dough and divide it into two portions. I find this is usually the same amount you would use to make one thin crust pizza. If the dough is sticky, use a little flour on your hands to help out.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGjOq29_rTzsigV07NrL1cZhOx8fIoXWu1ZL9SOy8DfgieJr0EqnVyh3Z8d9P_bTcapB-nMijDJEkXwq2tWRhWeH2SGffomySrJhqEEokW8aOJ8gVWpzDjGbK7wI9ctTILCdNHtsu9le8/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyGjOq29_rTzsigV07NrL1cZhOx8fIoXWu1ZL9SOy8DfgieJr0EqnVyh3Z8d9P_bTcapB-nMijDJEkXwq2tWRhWeH2SGffomySrJhqEEokW8aOJ8gVWpzDjGbK7wI9ctTILCdNHtsu9le8/s320/2.JPG" width="320" /></a></div><br />
<div align="center">When the chicken is done, coat it with your favorite wing sauce. I used a standard buffalo sauce, but if you want your calzones hotter or more sweet, change it up! </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqfdx5OHzBolRDGQpm-c5qupy-xBO0YezgBwboOjyQenH1N-PX3b791WB7IOBgaBbkPv-g7-7tee9EeM03mlhRH_XctPYFrmHQNiZGo3ENcOHvBzn3v8-hCe3ts5G0o00gdYePRtDUzvk/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGqfdx5OHzBolRDGQpm-c5qupy-xBO0YezgBwboOjyQenH1N-PX3b791WB7IOBgaBbkPv-g7-7tee9EeM03mlhRH_XctPYFrmHQNiZGo3ENcOHvBzn3v8-hCe3ts5G0o00gdYePRtDUzvk/s320/3.JPG" width="320" /></a></div><br />
<div align="center">Now for the fun part...construction! Place a good amount of chicken on top of your dough, but make sure you will still be able to fold half of the dough over (see picture)....overstuffing will cause your calzones to leak while baking. Top the chicken with sliced onion and a generous portion of blue cheese crumbles. I used low fat crumbles, and it worked really well.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zvYy560O6fd1gMDyAvjZC_yo1-jSR9N91wQP1es3jmXK4B-jvxoYrlCVXOqXiM9aCIW42RonlugyhEXlpAWaqmrlakUBOhnhaBp_jtsNYicz62hBgwitcx3q_9JWdv3vdOsTwchXrwxI/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6zvYy560O6fd1gMDyAvjZC_yo1-jSR9N91wQP1es3jmXK4B-jvxoYrlCVXOqXiM9aCIW42RonlugyhEXlpAWaqmrlakUBOhnhaBp_jtsNYicz62hBgwitcx3q_9JWdv3vdOsTwchXrwxI/s320/4.JPG" width="240" /></a></div><br />
<div align="center">Fold your calzones over, making sure to seal any openings. If you are fancy, try rolling the edges, but for me today, I just made sure they were fully sealed.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsm_sgVVsNdDo4fs4NIFH_N59Lk3H6tpBNeEtM4iiXwqwtk93CopbGc3fjG8ai4LDcx0YtZJqYT7zSK01aHuAkihcK7e7Jgyqf1wqKhcN7lQefdcZi4clGsslb_yHfzSnV2O4xrK9W_ySM/s1600/5.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsm_sgVVsNdDo4fs4NIFH_N59Lk3H6tpBNeEtM4iiXwqwtk93CopbGc3fjG8ai4LDcx0YtZJqYT7zSK01aHuAkihcK7e7Jgyqf1wqKhcN7lQefdcZi4clGsslb_yHfzSnV2O4xrK9W_ySM/s320/5.JPG" width="320" /></a></div><br />
<br />
<div align="center">Bake them on a greased cookie sheet at 425 (or whatever you find works well with your dough type) for 15-20 minutes. Keep an eye on them, they are done when they are golden brown!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2a3U6sWQraAs_LINqUec_27qS4yfMrrUq45SUeIqKanjlqVNYMdJbew1V10SQ7RNKbi3a5YsdUIYtIk5Xa4jXHO8qJMS8O5s8o2H9h8jpivwV1qiVpp3S65iy80ajYBOqvfmY4s8_Mc5Z/s1600/6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2a3U6sWQraAs_LINqUec_27qS4yfMrrUq45SUeIqKanjlqVNYMdJbew1V10SQ7RNKbi3a5YsdUIYtIk5Xa4jXHO8qJMS8O5s8o2H9h8jpivwV1qiVpp3S65iy80ajYBOqvfmY4s8_Mc5Z/s320/6.jpg" width="213" /></a></div><div align="center"><br />
</div><div align="center">Enjoy!</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-8403053482015612458.post-81181797097019472052011-06-20T10:35:00.000-07:002011-06-20T11:07:40.227-07:00Magical Pepperoni PizzaSo this is a super simple recipe, and I'm sure I'm not telling you anything you don't know, but it's truly a simple and delicious (an inexpensive) recipe that is a repeat with us.<br />
<br />
I used to have the problem with my crust being too gooey in the center and burnt on the edges, and always had to use a fork to eat my pizza until I figured out a magic trick.<i> (don't worry, no pixie dust needed) </i>Seriously, who wants to eat their pizza with a fork? The best part of pizza is the utensil free eatage!<br />
<br />
Second best part- it's ready in 25 minutes flat.<br />
<br />
<br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: x-large;">Magical Pepperoni Pizza</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: large;"><br />
</span></div><div style="text-align: center;"><i><u>Ingredients:</u></i></div><div style="text-align: center;"> (warning, we use tons of GV products around here.. if that offends you, I apologize ;)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieKzvtbfXz4KPngSdhEpR3p5lvDI23lpqraT7ZxV2RXNugUqFj2EAaxY2bNKk-A_XnK_CH1ZPF4Msvnyw49Lspb8R7910QEQVcMIlNbSaF7lK582HX33Y8qU7SyfXKlZHkZW_3kMYOdtY/s1600/IMG_3970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieKzvtbfXz4KPngSdhEpR3p5lvDI23lpqraT7ZxV2RXNugUqFj2EAaxY2bNKk-A_XnK_CH1ZPF4Msvnyw49Lspb8R7910QEQVcMIlNbSaF7lK582HX33Y8qU7SyfXKlZHkZW_3kMYOdtY/s320/IMG_3970.JPG" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;">9x13 pizza stone or cookie sheet</div><div style="text-align: center;">GV pizza dough</div><div style="text-align: center;">1 cup shredded cheeze</div><div style="text-align: center;">40 pepperoni slices</div><div style="text-align: center;">3 tbsp tomato sauce</div><div style="text-align: center;">Garlic/onion powder to taste, italian seasoning/basil to taste</div><div style="text-align: center;">2 tbsp parmesan cheese<br />
1 tbsp EVOO</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><u><i>Instructions:</i></u></div><div style="text-align: center;">Prehead oven to 450 degrees and unroll dough onto pizza stone.</div><div style="text-align: center;">Press edges to side and fork prick holes across whole dough.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-R9yOKQgzWFjUHFIDBduSPgMUFkNp_hS9gWeN-FVJiYtPNMR1pf-bxaR74CgDdupZG9QW2qWAt9dEQzKlOWnmAOIAGfOJfRpXoCqckb1RMV-wd-y06OJYktIDEAg1NCno2IFe9FoZJMU/s1600/IMG_3973.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-R9yOKQgzWFjUHFIDBduSPgMUFkNp_hS9gWeN-FVJiYtPNMR1pf-bxaR74CgDdupZG9QW2qWAt9dEQzKlOWnmAOIAGfOJfRpXoCqckb1RMV-wd-y06OJYktIDEAg1NCno2IFe9FoZJMU/s320/IMG_3973.JPG" width="320" /></a></div><br />
<div style="text-align: center;">(WARNING: MAGIC TRICK!) Brush with EVOO and season with italian seasoning.<br />
Pre-bake dough for 5-7 minutes. Remove from oven.<br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRb2Nn-wEvuzPwlpgYAGr6ICgKSgtOSi6Fhps-vz81_5vSIbV3j6EAG4rkxrib7A6baw8DJDC6oUWadcNFpZr4x9ZiHpH0tv86Sp4I9kyHx8D_twVJr0RFd7M6h0CChBSX7DrbR0XGnc/s1600/IMG_3976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDRb2Nn-wEvuzPwlpgYAGr6ICgKSgtOSi6Fhps-vz81_5vSIbV3j6EAG4rkxrib7A6baw8DJDC6oUWadcNFpZr4x9ZiHpH0tv86Sp4I9kyHx8D_twVJr0RFd7M6h0CChBSX7DrbR0XGnc/s320/IMG_3976.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"> Spread tomato sauce thinly over the pre-baked dough</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhde1VvR3ORvQ9UCKZ4NMSlYnlzjAGrhNDHmubqJrVnrJc_O12uz2JyGxnej2MfM_1SHvBJbUJPlMciyLN3jMvItmoaluEXoNu9uT8jhdCKTBWM5YHiKGS8eaybk9HC49CogTyoXiF7EAs/s1600/IMG_3977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhde1VvR3ORvQ9UCKZ4NMSlYnlzjAGrhNDHmubqJrVnrJc_O12uz2JyGxnej2MfM_1SHvBJbUJPlMciyLN3jMvItmoaluEXoNu9uT8jhdCKTBWM5YHiKGS8eaybk9HC49CogTyoXiF7EAs/s320/IMG_3977.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Season with garlic and onion powder and basil to taste.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOFyrLl30Mrge93QVA01idNJJekJQY5Xd5Q3eib-wpRWarHgVbSPC5D6fTgaGGEnOsWM-WbnLK-lMDTzTz1-lu7qvVz4Vrg_wVTevpYiLbBSXs64XTUMizcHxd7sBqxXepM3bnQxKptqk/s1600/IMG_3978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOFyrLl30Mrge93QVA01idNJJekJQY5Xd5Q3eib-wpRWarHgVbSPC5D6fTgaGGEnOsWM-WbnLK-lMDTzTz1-lu7qvVz4Vrg_wVTevpYiLbBSXs64XTUMizcHxd7sBqxXepM3bnQxKptqk/s320/IMG_3978.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Sprinkle cheese evenly over sauce.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxOqSxWoxr9CPnn2e1lwEE-W24CtsTdJ4i_pn8ttTvsZvLqfYE2URKftMrIjD85rB34ReEaqduW9kXFPod_pqxtbO2ZCvXi6CjeR-1UjxeFzCkm_SJX6PLpDUfK2JPkG8UyDhjoWU1S4/s1600/IMG_3979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaxOqSxWoxr9CPnn2e1lwEE-W24CtsTdJ4i_pn8ttTvsZvLqfYE2URKftMrIjD85rB34ReEaqduW9kXFPod_pqxtbO2ZCvXi6CjeR-1UjxeFzCkm_SJX6PLpDUfK2JPkG8UyDhjoWU1S4/s320/IMG_3979.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"> Lay pepperonis evenly over cheese.</div><div style="text-align: center;">(usually I add bell peppers, onions, mushrooms at this point as well if we're feeling it)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGHA-JVeautr4WW_9kxtkl5m-Za2K20jTo8k4mxQr1njoe0IShZwg1N6SMNo4SAjFBSrUpyTDzGvgv8x3QcKmPJkVP6quHvS1WlLDUxcFisy65r_pGNTdIpWbvI_qZfjtW_q0GpCcago/s1600/IMG_3980.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGHA-JVeautr4WW_9kxtkl5m-Za2K20jTo8k4mxQr1njoe0IShZwg1N6SMNo4SAjFBSrUpyTDzGvgv8x3QcKmPJkVP6quHvS1WlLDUxcFisy65r_pGNTdIpWbvI_qZfjtW_q0GpCcago/s320/IMG_3980.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Sprinkle 2 tbsp parmesan cheese over top</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-f2ingA8MTGRzd3HNrXC94DuIbxDebZYtvA0ZFf-IwbV4Kk5swk4LLVCM6MUlBzSRu8-wbnEWdqokBR6PHMUpiOOQqrPPuDJlgWSUCLnmK9qvyuQSO6WfJFyaQewcJAmoHhay54hlK0/s1600/IMG_3981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-f2ingA8MTGRzd3HNrXC94DuIbxDebZYtvA0ZFf-IwbV4Kk5swk4LLVCM6MUlBzSRu8-wbnEWdqokBR6PHMUpiOOQqrPPuDJlgWSUCLnmK9qvyuQSO6WfJFyaQewcJAmoHhay54hlK0/s320/IMG_3981.JPG" width="320" /></a></div><br />
<div style="text-align: center;">Bake @ 450 for 15-17 minutes or until crust is golden brown.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzn8vz5BDJluZzs3wMVSzt_SPdotAhnkwfE7BRrxndBTYjpwEL7L8JftBo0CZf2R2H5VlOMJKeQsFrGQW3MogMkjzmqlhoZpM-SiUz7peBtAYRxgF4nBwvCoycOv7_RA2O_1dc3q6NKUs/s1600/IMG_3983.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzn8vz5BDJluZzs3wMVSzt_SPdotAhnkwfE7BRrxndBTYjpwEL7L8JftBo0CZf2R2H5VlOMJKeQsFrGQW3MogMkjzmqlhoZpM-SiUz7peBtAYRxgF4nBwvCoycOv7_RA2O_1dc3q6NKUs/s320/IMG_3983.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"> Serve up and enjoy! (with your hands of course because your crust is crispy and delicious now!)</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvuzquQOZT5-rHokSYoVJdpjwwvBCkFEa6gb-BJzYhedGOBgoeFumUHLX1ccMovi-QMYYKTLdUHnUMwcEc_1Mx7QaWXL5cLW1E0p06QYml9_t0i6NhflHJjnzA6WF8x6FKc5PIgalJZFU/s1600/IMG_3986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvuzquQOZT5-rHokSYoVJdpjwwvBCkFEa6gb-BJzYhedGOBgoeFumUHLX1ccMovi-QMYYKTLdUHnUMwcEc_1Mx7QaWXL5cLW1E0p06QYml9_t0i6NhflHJjnzA6WF8x6FKc5PIgalJZFU/s320/IMG_3986.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><i>If you have any super duper top secret pizza magic tricks you'd like to share, leave them in the 'comments' section. We'd love to hear them!</i></div>Kalyn Cavalierhttp://www.blogger.com/profile/09924622438370996786noreply@blogger.com3tag:blogger.com,1999:blog-8403053482015612458.post-58278777579796497122011-06-19T20:59:00.000-07:002011-06-19T21:05:47.077-07:00Tomato-Zucchini TartJayme and I have been wanting to start a food blog for all of our kitchen mischief since we spent a week together food shopping and cooking last summer. Now that she's moving back 'home,' it's going to be even more fun exploring the kitchen with her!<br />
<br />
Now, since I didn't actually cook today<i> (we cleaned and did laundry though!)</i>, I figured I'd introduce one of my favorite recipes of all time!<br />
<br />
This is a veggie laden- and therefor filling meal. I LOVE it.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="line-height: 20px; text-align: center;"><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;"></span></span><br />
<div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13px;"><b><span class="Apple-style-span" style="color: #e06666; font-family: inherit; font-size: large;">Tomato-Zucchini Tart</span></b></span></div><span class="Apple-style-span" style="font-size: 13px;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;"><b><i><br />
</i></b><br />
<b><i>Ingredients:</i></b><br />
<i>GV Pie Crust (the unfold and bake kind) </i><br />
<i>1 medium zucchini </i><br />
<i>(1 T olive oil) </i><br />
<i>1 large tomato </i><br />
<i>3 slices FF turkey bacon, cooked and crumbled </i><br />
<i>1/2 c fresh spinach, chopped</i><br />
<i>1/3 c FF Parmesan cheese </i><br />
<i>(1/3 c light mayo, 1/2 t salt, 1/4 t pepper)</i><br />
<b><i><br />
</i></b><br />
<b><i>Instructions:</i></b><br />
<i>Bake pie crust 9 min @ 450 until golden brown. Let cool.</i></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuG1CePO7rPtoAzYsJaiFMpID21PvHDhtpslef9mF_gbSOyGTmfS6SbfnVJNLnT34vPcllVC263TENxqjZr6Cd8ZsRlaUorVJo9I0igWFmsQpBFcRJZLX1lyabC2y1EY2JWRG1aY9mcPU/s1600/IMG_2319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuG1CePO7rPtoAzYsJaiFMpID21PvHDhtpslef9mF_gbSOyGTmfS6SbfnVJNLnT34vPcllVC263TENxqjZr6Cd8ZsRlaUorVJo9I0igWFmsQpBFcRJZLX1lyabC2y1EY2JWRG1aY9mcPU/s320/IMG_2319.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="color: #e06666; font-family: inherit; font-size: 13px; line-height: 20px;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;"><i>Sauté zucchini in olive oil until tender</i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7SpDOYPiILK7-NYkW9F_PwC_BG-QT-AJ4AP4iEGb5rZWqQznfmMvwa2Jd_CFD-xDxoqF1u_pS7Adg9VQZRVBC0-nbNY1FZbz4OzPQa9t8S6fceySVtL9-FJ06zTjFzvgkUUkxMCc8-04/s1600/IMG_2315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7SpDOYPiILK7-NYkW9F_PwC_BG-QT-AJ4AP4iEGb5rZWqQznfmMvwa2Jd_CFD-xDxoqF1u_pS7Adg9VQZRVBC0-nbNY1FZbz4OzPQa9t8S6fceySVtL9-FJ06zTjFzvgkUUkxMCc8-04/s320/IMG_2315.JPG" width="320" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;"><i><br />
</i></span></div><span class="Apple-style-span" style="color: #e06666; font-family: inherit; font-size: 13px; line-height: 20px;"> Arrange the zucchini in the bottom of the pie crust.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSRq60bilOaBbAUt3ib6Hgyj23rSiW_eOks1OegaIMK9DK-mBRUsPKm4BfCskSJsTLOX1BoJHtZLtvRUe72-ijC6Ram4ra-UMLRglFGJcg5oZp2__K-k1LxdLuV8Wf5s-h0HzJQFKVsE/s1600/IMG_2320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSRq60bilOaBbAUt3ib6Hgyj23rSiW_eOks1OegaIMK9DK-mBRUsPKm4BfCskSJsTLOX1BoJHtZLtvRUe72-ijC6Ram4ra-UMLRglFGJcg5oZp2__K-k1LxdLuV8Wf5s-h0HzJQFKVsE/s320/IMG_2320.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;"><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;">Layer fresh tomato slices on top of the zucchini slices.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXj51jzi-IM2EailfUGvUx0pilfP_Psmulp8wW5NqeyvVV0jGZjxZnkjlDrfTfc2fLYprnucpS_q7LPEcvL9HvLKMgEurGslM2n_dhXeAwgl5XhOXELpdbVLY3XoqGHdbCKo03CNjQY6c/s1600/IMG_2321.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXj51jzi-IM2EailfUGvUx0pilfP_Psmulp8wW5NqeyvVV0jGZjxZnkjlDrfTfc2fLYprnucpS_q7LPEcvL9HvLKMgEurGslM2n_dhXeAwgl5XhOXELpdbVLY3XoqGHdbCKo03CNjQY6c/s320/IMG_2321.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;">Combine remaining ingredients and spread evenly on top of the tomatoes.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhObiECVPaA3YduOygYFHP39am6yx_83vR5VOaFNx16pWG0JczZuTYNuKmFN5I2m5mQbv3s4kc1oFWJFU8QVtJ8AREVmFSDmsrb55BkUG6Ak-1BiSwHzcB4hzYySe4S-bN3F0WeErzuLJ4/s1600/IMG_2318.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhObiECVPaA3YduOygYFHP39am6yx_83vR5VOaFNx16pWG0JczZuTYNuKmFN5I2m5mQbv3s4kc1oFWJFU8QVtJ8AREVmFSDmsrb55BkUG6Ak-1BiSwHzcB4hzYySe4S-bN3F0WeErzuLJ4/s320/IMG_2318.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBMyLJ_fFjP9XFL3L8bCc_ykisYWxAhLKg5UFGPGmnl3TgMCRCrC9g0rHUGb3nt_SuPfxmnCdV6vVBHq0yVZZPpqQPUaudZUJxBchmq_w-dc0_nvhhOJzWthcBX_ZfnQTtejOPYT5mdc/s1600/IMG_2324.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBMyLJ_fFjP9XFL3L8bCc_ykisYWxAhLKg5UFGPGmnl3TgMCRCrC9g0rHUGb3nt_SuPfxmnCdV6vVBHq0yVZZPpqQPUaudZUJxBchmq_w-dc0_nvhhOJzWthcBX_ZfnQTtejOPYT5mdc/s320/IMG_2324.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;">Bake 15-20 minutes @ 425 or until heated thoroughly. Divides into six portions. </span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSOayPY6wSZEpqWVQY53X8NXdQfOqHMyyzvMEffN77-UdpAhOa48mgI2JOnu7LpFhZ_mhzLEgLVA-U-YcZhNhYI_da6NIKYTvyleVaFQDd5zNnZtD0Pdz_BQDH7EkSw-4ShsPlmWPOlI/s1600/IMG_2329.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwSOayPY6wSZEpqWVQY53X8NXdQfOqHMyyzvMEffN77-UdpAhOa48mgI2JOnu7LpFhZ_mhzLEgLVA-U-YcZhNhYI_da6NIKYTvyleVaFQDd5zNnZtD0Pdz_BQDH7EkSw-4ShsPlmWPOlI/s320/IMG_2329.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;">The best part is that you can improvise with any vegetables of your choice really! However, the tomato is definitely a my favorite flavor in this dish. </span></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-size: 13px; line-height: 20px;"><span class="Apple-style-span" style="color: #e06666; font-family: inherit;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCGzf0eU6f9lqJsPx5ang54tCL8myqQkN-7USwCpP2VKDokp3B8CZiUpYxapHk2Ho-JV04tLcOuGoHNz8J4jW0r7AXeltufVdbUdAqlza-ztGrwpHeD1fyHlVURP9pES5EUN5cn1QAeg/s1600/IMG_2332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #e06666;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoCGzf0eU6f9lqJsPx5ang54tCL8myqQkN-7USwCpP2VKDokp3B8CZiUpYxapHk2Ho-JV04tLcOuGoHNz8J4jW0r7AXeltufVdbUdAqlza-ztGrwpHeD1fyHlVURP9pES5EUN5cn1QAeg/s320/IMG_2332.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #e06666;"><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">Pair it with some delish green beans and maybe a slice of bacon for you meaties out there, and you're set.</span></span><span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;"> </span></span></span></div><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="color: #e06666; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"><br />
</span><br />
<span class="Apple-style-span" style="color: #e06666; font-family: Georgia, serif; font-size: 13px; line-height: 20px;">Toodles! </span>Kalyn Cavalierhttp://www.blogger.com/profile/09924622438370996786noreply@blogger.com0tag:blogger.com,1999:blog-8403053482015612458.post-18142241631863388542011-06-19T20:36:00.000-07:002011-06-19T20:39:52.130-07:00Loaded Potato Stuffed Bell PeppersWell here is Jayme's post #1. Kalyn and I have been discussing doing this for awhile now, since we usually drool over each others pictures of meals and treats. I hope to bring some pretty fabulous ideas to this blog so that our friends out there can be inspired, or at least entertained :-). <br />
<br />
Tonight I made some pretty interesting stuffed peppers. My husband and I are about to move, so my fridge/pantry is becoming meager at best. Finding I had a ridiculously large red bell pepper, potatoes, a few pieces of bacon, and some broccoli, I went to work! Don't you love improvising with random ingredients?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpyKasKj391RcP8KJCK7-3sMqpKPBZvyw4m9qFxxj43S5vRpP6H3gJJOE_pQyiL7fYzRbLl7YHXzifdpLgFIQuiCKICrADOzlwNcLE_QASYWnYoGV3iTBAUJtXgaV3jwg6f_b5H1gP55Lv/s1600/Stuffed+Pepper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpyKasKj391RcP8KJCK7-3sMqpKPBZvyw4m9qFxxj43S5vRpP6H3gJJOE_pQyiL7fYzRbLl7YHXzifdpLgFIQuiCKICrADOzlwNcLE_QASYWnYoGV3iTBAUJtXgaV3jwg6f_b5H1gP55Lv/s320/Stuffed+Pepper.jpg" width="320" /></a></div><br />
I started by blanching the halved pepper for about 5 minutes (per instructions from an online resource). This worked well, preventing that oh so terrible cold crunchy texture.<br />
<br />
The filling was more about what was in my fridge than any recipe I could find, thus allowing me to call this my recipe :-). I peeled and boiled 3 medium sized potatoes just as I would to make normal mashed potatoes. After this I added the standard milk and butter and salt and pepper to taste. I had some cream cheese left over (about 2 Tbsp), which gave a wonderful creamy-ness to my plain ole mashers...I think I will continue to do this in the future!<br />
<br />
Next was the broccoli. I had a small amount from the farmers market, so I cut it up (including the stem, don't waste it) and again, boiled it. I was looking to cook it through some so it would be soft in my filling. After it was done, I added it to my potatoes.<br />
<br />
You gotta have cheese, so I diced up the remaining amount of a mild cheddar brick we had. I put a handful in the filling and saved another handful for the top.<br />
<br />
Any of you ladies out there with a husband at home knows that any recipe will instantly be a winner if you add bacon. I only had a few stripes left, so I fried it up, crumbled it, and like the cheese, put half in the filling and saved half for the top.<br />
<br />
So there you have it, fill the peppers with the potato mixture, put the cheese and bacon on top, and pop it in the oven until the cheese is wonderfully melted (I would give you a time and temp, but frankly I don't remember!). It was a winner in my house, with the husband adding a bit of ground beef would have made it perfect! I guess you can already tell I will be re-posting a meatier version for the men out there at some point, but overall, a really nice dinner!Unknownnoreply@blogger.com1