tag:blogger.com,1999:blog-63926669503538239362024-02-20T11:54:48.815-05:00What are we Having for Dinner tonight?Jenhttp://www.blogger.com/profile/16640443219658041890noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-6392666950353823936.post-12513241315174569732009-05-26T14:38:00.002-04:002009-05-26T15:13:26.801-04:00Our chest freezer somehow came unplugged-what a wonderful discovery to make about 5 minutes before leaving on an overnight "relaxing getaway". The getaway was nice. Having to discard 3 bags worth of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">unsalvagable</span> food was not so nice. However, the majority of the items were thawed, but still cold. I had two turkey breasts and beef tenderloin that needed to be cooked. I did the turkey breast last night. I basted it in <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Wegmans</span> basting oil, put it in a cooking bag, and roasted it in my convection oven. I always <span class="blsp-spelling-error" id="SPELLING_ERROR_2">un</span>-bag the turkey for the last half hour or so, as turkey that is not brown does not look as <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">appealing</span> to me (we all have our differences!) It was delicious, though! <br /> Tonight, I will be making the tenderloin, probably in the same way described in the previous post. Should be yummy! In a way, having my freezer un-freeze will be a great way to force me to cook well!Jenhttp://www.blogger.com/profile/16640443219658041890noreply@blogger.com0tag:blogger.com,1999:blog-6392666950353823936.post-58913503280496737912008-12-30T21:40:00.003-05:002008-12-30T21:45:12.319-05:00<span class="Apple-style-span" style="color: rgb(51, 51, 51); font-family: 'Times New Roman';"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><table width="480" height="288" border="0" cellpadding="14px" cellspacing="0" style="border-top-style: dotted; border-right-style: dotted; border-bottom-style: dotted; border-left-style: dotted; border-top-color: rgb(255, 153, 0); border-right-color: rgb(255, 153, 0); border-bottom-color: rgb(255, 153, 0); border-left-color: rgb(255, 153, 0); font-family: Arial, Helvetica, sans-serif; font-size: 7.5pt; color: rgb(51, 51, 51); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><tbody><tr><td valign="top" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><table width="100%" border="0" cellpadding="0" cellspacing="0" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><tbody><tr><td style="padding-bottom: 9px; font-weight: bold; font-size: 10pt; color: rgb(242, 97, 0); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; ">Prime Rib Au Jus with Yorkshire Pudding</td><td align="right" style="padding-bottom: 12px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><img src="http://images.allrecipes.com/global/print_logo.gif" width="86px" height="36px" /></td></tr></tbody></table><table width="100%" border="0" cellpadding="0" cellspacing="0" style="font-size: 7.5pt; font-family: Arial, Helvetica, sans-serif; color: rgb(51, 51, 51); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><tbody><tr><td width="46%" valign="top" style="padding-top: 3px; padding-right: 12px; padding-bottom: 3px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><span style="font-weight: bold; color: rgb(242, 97, 0); ">Submitted by: </span>Elissa<br /><span style="font-weight: bold; color: rgb(242, 97, 0); ">Rated: 4</span> out of <span style="font-weight: bold; color: rgb(242, 97, 0); ">5</span> by 7 members</td><td width="27%" valign="top" style="padding-top: 3px; padding-right: 12px; padding-bottom: 3px; padding-left: 12px; border-left-style: solid; border-left-color: rgb(236, 233, 216); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><span style="font-weight: bold; color: rgb(242, 97, 0); ">Prep Time: </span>20 Minutes<br /><span style="font-weight: bold; color: rgb(242, 97, 0); ">Cook Time: </span>1 Hour 30 Minutes</td><td width="27%" valign="top" style="padding-top: 3px; padding-right: 0px; padding-bottom: 3px; padding-left: 12px; border-left-style: solid; border-left-color: rgb(236, 233, 216); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><span style="font-weight: bold; color: rgb(242, 97, 0); ">Ready In: </span>4 Hours 20 Minutes<br /><span style="font-weight: bold; color: rgb(242, 97, 0); ">Yields: </span>6 servings</td></tr></tbody></table><div style="padding-top: 10px; ">"Classic bone-in prime rib au jus is a holiday favorite!"</div><div style="margin-top: 14px; margin-right: 0px; margin-bottom: 4px; margin-left: 0px; padding-top: 8px; border-top-width: 1px; border-top-style: solid; border-top-color: rgb(236, 233, 216); font-size: 8pt; letter-spacing: 1px; color: rgb(242, 97, 0); font-weight: bold; font-family: Arial, Helvetica, sans-serif; ">INGREDIENTS:</div><table width="100%" border="0" cellpadding="0" cellspacing="0" style="font-family: Arial, Helvetica, sans-serif; font-size: 7.5pt; color: rgb(51, 51, 51); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><tbody><tr><td width="50%" valign="top" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><div style="margin-bottom: 4px; line-height: 11px; ">1 (5 pound) bone-in beef rib roast</div><div style="margin-bottom: 4px; line-height: 11px; ">8 cloves garlic, quartered</div><div style="margin-bottom: 4px; line-height: 11px; ">3/4 teaspoon salt</div><div style="margin-bottom: 4px; line-height: 11px; ">freshly ground black pepper</div><div style="margin-bottom: 4px; line-height: 11px; "> </div><div style="margin-bottom: 4px; line-height: 11px; ">2 cups eggs</div></td><td width="50%" valign="top" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><div style="margin-bottom: 4px; line-height: 11px; ">2 cups milk</div><div style="margin-bottom: 4px; line-height: 11px; ">1 pinch salt</div><div style="margin-bottom: 4px; line-height: 11px; ">2 cups all-purpose flour</div><div style="margin-bottom: 4px; line-height: 11px; ">1/2 cup pan drippings from prime rib</div><div style="margin-bottom: 4px; line-height: 11px; "> </div><div style="margin-bottom: 4px; line-height: 11px; ">1/2 cup white wine</div></td></tr></tbody></table></td></tr></tbody></table><table width="480" height="288" border="0" cellpadding="14px" cellspacing="0" style="border-right-style: dotted; border-bottom-style: dotted; border-left-style: dotted; border-right-color: rgb(255, 153, 0); border-bottom-color: rgb(255, 153, 0); border-left-color: rgb(255, 153, 0); border-top-style: none; border-top-color: initial; font-family: Arial, Helvetica, sans-serif; font-size: 7.5pt; color: rgb(51, 51, 51); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><tbody><tr><td valign="top" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><table width="100%" border="0" cellpadding="0" cellspacing="0" style="font-family: Arial, Helvetica, sans-serif; font-size: 7.5pt; color: rgb(51, 51, 51); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><tbody><tr><td width="50%" valign="top" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><div style="margin-bottom: 4px; line-height: 11px; ">2 cups beef stock</div></td></tr></tbody></table><div style="margin-top: 14px; margin-right: 0px; margin-bottom: 4px; margin-left: 0px; padding-top: 8px; border-top-width: 1px; border-top-style: solid; border-top-color: rgb(236, 233, 216); font-size: 8pt; letter-spacing: 1px; color: rgb(242, 97, 0); font-weight: bold; font-family: Arial, Helvetica, sans-serif; ">DIRECTIONS:</div><table border="0" cellspacing="0" cellpadding="0" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><tbody><tr><td valign="top" style="padding-right: 5px; font-family: Arial, Helvetica, sans-serif; font-size: 7.5pt; color: rgb(242, 97, 0); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; ">1.</td><td valign="top" style="padding-bottom: 5px; font-family: Arial, Helvetica, sans-serif; font-size: 7.5pt; color: rgb(51, 51, 51); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; ">Place the roast bone-side down in a roasting pan, and use a sharp paring knife to poke 24 small holes 1 inch deep all over the roast. Stuff each hole with a sliver of garlic. Sprinkle with 3/4 teaspoon salt, and LOTS of black pepper. Allow the roast to stand at room temperature for 2 hours. This will take the chill off and allow the meat to cook more evenly.</td></tr><tr><td valign="top" style="padding-right: 5px; font-family: Arial, Helvetica, sans-serif; font-size: 7.5pt; color: rgb(242, 97, 0); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; ">2.</td><td valign="top" style="padding-bottom: 5px; font-family: Arial, Helvetica, sans-serif; font-size: 7.5pt; color: rgb(51, 51, 51); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; ">Meanwhile, beat together the eggs and milk with a pinch of salt until smooth. Stir in flour until smooth. Cover the Yorkshire pudding batter, and place in the refrigerator.</td></tr><tr><td valign="top" style="padding-right: 5px; font-family: Arial, Helvetica, sans-serif; font-size: 7.5pt; color: rgb(242, 97, 0); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; ">3.</td><td valign="top" style="padding-bottom: 5px; font-family: Arial, Helvetica, sans-serif; font-size: 7.5pt; color: rgb(51, 51, 51); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; ">Preheat oven to 450 degrees F (230 degrees C).</td></tr><tr><td valign="top" style="padding-right: 5px; font-family: Arial, Helvetica, sans-serif; font-size: 7.5pt; color: rgb(242, 97, 0); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; ">4.</td><td valign="top" style="padding-bottom: 5px; font-family: Arial, Helvetica, sans-serif; font-size: 7.5pt; color: rgb(51, 51, 51); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; ">Cook the roast in the preheated oven for 30 minutes, then lower the heat to 350 degrees F (175 degrees C), and continue roasting until a meat thermometer inserted in the center of the meat reaches 140 degrees F (60 degrees C), about 1 hour.</td></tr><tr><td valign="top" style="padding-right: 5px; font-family: Arial, Helvetica, sans-serif; font-size: 7.5pt; color: rgb(242, 97, 0); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; ">5.</td><td valign="top" style="padding-bottom: 5px; font-family: Arial, Helvetica, sans-serif; font-size: 7.5pt; color: rgb(51, 51, 51); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; ">When the roast is done, remove it from the roasting pan, cover with aluminum foil, and let rest in a warm spot while you make the Yorkshire pudding. Measure out 1/2 cup of the beef fat, and divide among 12 muffin tins; pour off the remaining fat, but save the roasting pan to make the jus.</td></tr></tbody></table></td></tr></tbody></table><table width="480" height="288" border="0" cellpadding="14px" cellspacing="0" style="border-right-style: dotted; border-bottom-style: dotted; border-left-style: dotted; border-right-color: rgb(255, 153, 0); border-bottom-color: rgb(255, 153, 0); border-left-color: rgb(255, 153, 0); border-top-style: none; border-top-color: initial; font-family: Arial, Helvetica, sans-serif; font-size: 7.5pt; color: rgb(51, 51, 51); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><tbody><tr><td valign="top" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><table border="0" cellspacing="0" cellpadding="0" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><tbody><tr><td valign="top" style="padding-right: 5px; font-family: Arial, Helvetica, sans-serif; font-size: 7.5pt; color: rgb(242, 97, 0); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; ">6.</td><td valign="top" style="padding-bottom: 5px; font-family: Arial, Helvetica, sans-serif; font-size: 7.5pt; color: rgb(51, 51, 51); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; ">Place the grease-filled muffin tins into the oven, and turn the temperature up to 425 degrees F (220 degrees C). Let the muffin tins preheat for 10 minutes, then fill 3/4 full with the refrigerated batter, and return to the oven. Bake 20 to 25 minutes until the puddings have risen tall and are golden brown.</td></tr><tr><td valign="top" style="padding-right: 5px; font-family: Arial, Helvetica, sans-serif; font-size: 7.5pt; color: rgb(242, 97, 0); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; ">7.</td><td valign="top" style="padding-bottom: 5px; font-family: Arial, Helvetica, sans-serif; font-size: 7.5pt; color: rgb(51, 51, 51); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; ">While the Yorkshire puddings are baking, place the roasting pan on the stove over medium-high heat. Stir in the wine, and bring to a simmer while scraping to dissolve the pan drippings; pour in the beef stock and return to a simmer. Cook 10 minutes, then strain and serve with the roast and puddings.</td></tr></tbody></table><table width="100%" border="0" cellspacing="0" cellpadding="0" style="margin-top: 12px; font-family: Arial, Helvetica, sans-serif; font-size: 6.5pt; color: rgb(51, 51, 51); border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><tbody><tr><td style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; ">ALL RIGHTS RESERVED © 2008 Allrecipes.com</td><td align="right" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; ">Printed from Allrecipes.com 12/30/2008</td></tr></tbody></table></td></tr></tbody></table></span></span>Jenhttp://www.blogger.com/profile/16640443219658041890noreply@blogger.com0tag:blogger.com,1999:blog-6392666950353823936.post-21245497264094498272008-12-30T21:23:00.003-05:002008-12-30T21:38:13.576-05:00<span class="Apple-style-span" style="color: rgb(50, 50, 50); font-family:Arial;font-size:12px;"><h1 style=" font-weight: bold; margin-top: 0px; margin-right: 0px; margin-bottom: 4px; margin-left: 0px; font-family:'Trebuchet MS', Helvetica, sans-serif;font-size:20px;"><span class="Apple-style-span" style="color: rgb(0, 0, 0);">Thanks to <span class="blsp-spelling-error" id="SPELLING_ERROR_0"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Wegman's</span></span> ideas, here is what I made for supper tonight:</span></h1><h1 style=" font-weight: bold; margin-top: 0px; margin-right: 0px; margin-bottom: 4px; margin-left: 0px; color: rgb(136, 68, 29); font-family:'Trebuchet MS', Helvetica, sans-serif;font-size:20px;"><span class="Apple-style-span" style="font-weight: normal; color: rgb(0, 0, 0);"><br /></span></h1><h1 style="font-family: 'Trebuchet MS', Helvetica, sans-serif; font-size: 20px; font-weight: bold; margin-top: 0px; margin-right: 0px; margin-bottom: 4px; margin-left: 0px; color: rgb(136, 68, 29); ">Pan-Seared Chicken with Roasted Sweet Red Pepper Sauce</h1><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 8px; margin-left: 0px; "><span class="inline-rating" style="display: inline-block; vertical-align: middle; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; "><ul class="star-rating" style="background-image: url(https://www.wegmans.com/webapp/wcs/stores/B2BDirectStorefrontAssetStore/images/wegmans/ratingStar.gif); background-repeat: repeat-x; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; position: relative; width: 90px; height: 16px; overflow-x: hidden; overflow-y: hidden; list-style-type: none; list-style-position: initial; list-style-image: initial; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; background-position: 0% 0%; "><li class="current-rating" style="width: 90%; display: inline; border-width: initial; border-color: initial; background-image: url(https://www.wegmans.com/webapp/wcs/stores/B2BDirectStorefrontAssetStore/images/wegmans/ratingStar.gif); background-repeat: repeat-x; background-attachment: initial; -webkit-background-clip: initial; -webkit-background-origin: initial; background-color: initial; position: absolute; top: 0px; left: 0px; text-indent: -1000em; text-align: left; height: 16px; line-height: 16px; outline-style: none; outline-width: initial; outline-color: initial; overflow-x: hidden; overflow-y: hidden; border-top-style: none; border-right-style: none; border-bottom-style: none; border-left-style: none; border-width: initial; border-color: initial; z-index: 1; margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; background-position: 0% 50%; ">Currently 4.5/5 Stars.<span class="Apple-style-span" style=" line-height: normal; font-size:11px;"><span class="blsp-spelling-error" id="SPELLING_ERROR_1"><span class="blsp-spelling-error" id="SPELLING_ERROR_1">ERVES</span></span> 4 ACTIVE TIME: 15 min TOTAL TIME: 25 min </span></li></ul></span></p><div class="detail" style=" margin-top: 8px; font-size:11px;"><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-left: 0px; margin-bottom: 20px; ">4 (6 oz each) <span class="blsp-spelling-error" id="SPELLING_ERROR_2"><span class="blsp-spelling-error" id="SPELLING_ERROR_2">Wegmans</span></span> Boneless, Skinless Chicken Breasts<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Wegmans</span></span> Pan Searing Flour<br />2 Tbsp <span class="blsp-spelling-error" id="SPELLING_ERROR_4"><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Wegmans</span></span> Pure Olive Oil<br />1 Tbsp <span class="blsp-spelling-error" id="SPELLING_ERROR_5"><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Wegmans</span></span> Basting Oil<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_6"><span class="blsp-spelling-error" id="SPELLING_ERROR_6">Wegmans</span></span> Butter<br />1 pkg (8 oz) <span class="blsp-spelling-error" id="SPELLING_ERROR_7"><span class="blsp-spelling-error" id="SPELLING_ERROR_7">Wegmans</span></span> Roasted Sweet Red Pepper Sauce<br /></p></div><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 8px; margin-left: 0px; "><b>You'll Need:</b> <strong>Oven-proof pan</strong></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 8px; margin-left: 0px; "><strong>Preheat oven to 350 degrees.</strong></p><ol style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 26px; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><strong>Dust</strong> chicken with pan-searing flour; pat off excess. Heat olive oil in pan on MEDIUM-HIGH on <span class="blsp-spelling-error" id="SPELLING_ERROR_8"><span class="blsp-spelling-error" id="SPELLING_ERROR_8">stovetop</span></span> until oil faintly smokes; add chicken. Turn over when chicken changes color one-quarter of way up and seared side has turned paper bag-brown, 3-4 min. Turn off stove. <br /> </li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><strong>Place </strong>pan with chicken in oven. Cook 12-15 min, until internal temperature of chicken reaches 160 degrees; check by inserting thermometer halfway into thickest part of chicken. <br /></li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 3px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; "><strong>Remove </strong>from oven; place pan with chicken on <span class="blsp-spelling-error" id="SPELLING_ERROR_9"><span class="blsp-spelling-error" id="SPELLING_ERROR_9">stovetop</span></span> on MEDIUM. Add basting oil and butter; carefully swirl. Baste with spoon, 1-3 min, until internal temp reaches 165 degrees. Add red pepper sauce; heat through.</li></ol><br /><img src="https://www.wegmans.com/webapp/wcs/stores/B2BDirectStorefrontAssetStore/images/wegmans/wDot_veg-fruit.gif" title="Fruits & Vegetables " width="15" height="15" class="item-shot" style="float: left; " /><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 8px; margin-left: 0px; "><b>Vegetables: 1/4 cup(s)</b></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 8px; margin-left: 0px; "><b>Calories: 280</b></p><div class="nutrition" style="clear: both; width: 100%; "><strong>Nutrition Info:</strong> Each serving (1 chicken breast, 1/4 cup sauce) contains 280 calories, 6 g carbohydrate, (0 g fiber), 28 g protein, 16 g fat, (4 g saturated fat), 85 mg cholesterol, and 490 mg sodium.</div><div class="nutrition" style="clear: both; width: 100%; "><br /></div><div class="nutrition" style="clear: both; width: 100%; "><br /></div><div class="nutrition" style="clear: both; width: 100%; "><span class="Apple-style-span" style="font-size:large;">I also made soup following the directions on the Butternut Squash Puree from Williams <span class="blsp-spelling-error" id="SPELLING_ERROR_10"><span class="blsp-spelling-error" id="SPELLING_ERROR_10">Sonoma</span></span>-Yum Yum!! and a box of Rice-a-<span class="blsp-spelling-error" id="SPELLING_ERROR_11"><span class="blsp-spelling-error" id="SPELLING_ERROR_11">roni</span></span> chicken rice...yeah--real <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">gourmet</span>, aye??</span></div><div class="nutrition" style="clear: both; width: 100%; "><span class="Apple-style-span" style="font-size:18px;"><br /></span></div><div class="nutrition" style="clear: both; width: 100%; "><span class="Apple-style-span" style="font-size:18px;"> Sorry I haven't posted in awhile! I need to put up my <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">recipe</span> for Prime rib with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_13">Yorkshire</span> pudding that I made last week which was mighty yummy, if I may say so myself! I will put that in a different post so that they don't all run together here..</span></div></span>Jenhttp://www.blogger.com/profile/16640443219658041890noreply@blogger.com0tag:blogger.com,1999:blog-6392666950353823936.post-62572936782367784102008-11-28T12:36:00.003-05:002008-11-28T12:41:06.413-05:00What are we doing with our leftovers?? My mom is the cook, and thus the holder of the majority of the leftovers. I have to say that having her cook has it's benefits (<span class="Apple-style-span" style="font-style: italic;">SHE</span> is doing the cooking, and she is an amazing cook-YUMMY-it's the best part of Thanksgiving!), and it's downfalls (<span class="Apple-style-span" style="font-style: italic;">SHE</span> gets most of the leftovers!!)<div> I will get some, but not enough to be super creative-I imagine we will have enough for a re-creation of dinner for one or two of us once or twice-which is great. Anyone who has tons of leftovers (like those of you who cooked a 29 lb turkey!!), what do you do with them? Any ideas for the readers?</div><div> Christmas cookie season is upon us! I will be posting some of my favorites soon!</div>Jenhttp://www.blogger.com/profile/16640443219658041890noreply@blogger.com0tag:blogger.com,1999:blog-6392666950353823936.post-81611591433830117132008-11-24T16:23:00.000-05:002008-11-24T16:40:06.234-05:00Yesterday, I made a roast with a packet of Lipton onion soup mix-dry, then added about 3/4 cup water. I also always add fresh ground pepper and other seasonings like Mrs. Dash and Tastefully Simple's Garlic Garlic, and add baby carrots and cubed potatoes. I started it in the crock pot, completely frozen, then transfered it to the oven (covering the roast with foil) for the last half hour. I also cooked Rice a Roni beef flavored rice, and roasted more cubed potatoes in olive oil and salt, pepper, Mrs. Dash, Cosmo's Rub and Seasoning (see <a href="http://www.cosmosauce.com">www.cosmosauce.com</a>), some Garlic Garlic. I did not have any parmesean cheese, but typically, I use that at the end, as well. YUMMY!!<div> The soup mix really gave the roast a very good flavor-I will use it again for sure!</div>Jenhttp://www.blogger.com/profile/16640443219658041890noreply@blogger.com1tag:blogger.com,1999:blog-6392666950353823936.post-73864181593463902232008-11-23T21:53:00.000-05:002008-11-23T21:57:21.367-05:00Crock Pot ChiliHere is a recipe that I got from my mom for crock pot chili. I am making this on Monday. I have everything together and have already browned the beef, so all I have to do in the morning is dump everything in the crock pot, turn it on and go! Then it will be ready when we get home! Yummy! Feel free to add any crock pot recipes-there is nothing better than coming home to supper already finished-all you need to do is dish it out and garnish it!<div><br /></div><div><span class="Apple-style-span" style="font-family: 'Times New Roman'; "><div style="background-color: white; font-family: Arial, sans-serif; font-size: 10pt; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; "><div id="AOLMsgPart_2_779d1b5a-d249-4a73-b174-4f4d8e03a691"><div class="Section1"><p class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; "><span style="font-family:Arial;font-size:85%;"><span style="font-size: 10pt; font-family: Arial; ">1 ½ # ground beef</span></span></p><p class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; "><span style="font-family:Arial;font-size:85%;"><span style="font-size: 10pt; font-family: Arial; ">28 oz. chopped tomatoes (or 2 15oz. cans diced tomatoes)</span></span></p><p class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; "><span style="font-family:Arial;font-size:85%;"><span style="font-size: 10pt; font-family: Arial; ">2 15 oz cans kidney (chili) beans</span></span></p><p class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; "><span style="font-family:Arial;font-size:85%;"><span style="font-size: 10pt; font-family: Arial; ">6 oz. tomato paste</span></span></p><p class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; "><span style="font-family:Arial;font-size:85%;"><span style="font-size: 10pt; font-family: Arial; ">2 Tablespoons chili powder</span></span></p><p class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; "><span style="font-family:Arial;font-size:85%;"><span style="font-size: 10pt; font-family: Arial; ">1 teas. cumin</span></span></p><p class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; "><span style="font-family:Arial;font-size:85%;"><span style="font-size: 10pt; font-family: Arial; ">1/8 teas. nutmeg</span></span></p><p class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; "><span style="font-family:Arial;font-size:85%;"><span style="font-size: 10pt; font-family: Arial; ">dash salt</span></span></p><p class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; "><span style="font-family:Arial;font-size:85%;"><span style="font-size: 10pt; font-family: Arial; ">diced green pepper (opt.)</span></span></p><p class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; "><span style="font-family:Arial;font-size:85%;"><span style="font-size: 10pt; font-family: Arial; ">diced onion</span></span></p><p class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; "><span style="font-family:Arial;font-size:85%;"><span style="font-size: 10pt; font-family: Arial; "> </span></span></p><p class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; "><span style="font-family:Arial;font-size:85%;"><span style="font-size: 10pt; font-family: Arial; ">Brown meat. Add rest of ingredients. you can put all in crock pot. cook</span></span></p><p class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; "><span style="font-family:Arial;font-size:85%;"><span style="font-size: 10pt; font-family: Arial; ">for 5-6 hours on low setting.</span></span></p><p class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; "><span style="font-family:Arial;font-size:85%;"><span style="font-size: 10pt; font-family: Arial; "> </span></span></p><p class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; "><span style="font-family:Arial;font-size:85%;"><span style="font-size: 10pt; font-family: Arial; "><span class="Apple-style-span" style="font-weight: bold;">Alternative: </span>Microwave instructions: micro on high for 30 minutes. stir halfway. Let stand for</span></span></p><p class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; "><span style="font-family:Arial;font-size:85%;"><span style="font-size: 10pt; font-family: Arial; ">5-15 minutes before serving</span></span></p><p class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; "><span style="font-family:Arial;font-size:85%;"><span style="font-size: 10pt; font-family: Arial; "> </span></span></p><p class="MsoNormal" style="margin-top: 0in; margin-right: 0in; margin-left: 0in; margin-bottom: 0.0001pt; font-size: 12pt; font-family: 'Times New Roman'; "><span style="font-family:Arial;font-size:85%;"><span style="font-size: 10pt; font-family: Arial; ">Serve with nacho chips, sour cream and grated cheddar cheese.</span></span></p></div></div></div></span></div>Jenhttp://www.blogger.com/profile/16640443219658041890noreply@blogger.com0tag:blogger.com,1999:blog-6392666950353823936.post-44436870926630757402008-11-17T16:45:00.000-05:002008-11-17T16:47:26.261-05:00Two Variations of Porcupine Meatballs<span class="Apple-style-span" style="color: rgb(67, 67, 67); font-family: Helvetica; font-size: 17px; "><table border="0" width="99%" cellpadding="0" cellspacing="0" style="font-family: Helvetica, Arial, sans-serif; font-size: 17px; "><tbody><tr><td nowrap="" id="title" bgcolor="#FFFFCC" align="LEFT" style="border-left-style: solid; border-left-width: 1px; border-left-color: rgb(238, 238, 206); border-top-style: solid; border-top-width: 1px; border-top-color: rgb(238, 238, 206); border-right-style: solid; border-right-width: 2px; border-right-color: rgb(221, 221, 157); color: rgb(140, 170, 158); padding-left: 10px; padding-right: 10px; font-size: 20px; ">PORCUPINE MEATBALLS</td><td style="border-bottom-style: solid; border-bottom-width: 1px; border-bottom-color: rgb(238, 238, 206); "> </td></tr><tr><td bgcolor="#FFFFCC" colspan="2" style="border-left-style: solid; border-left-width: 1px; border-left-color: rgb(238, 238, 206); border-bottom-style: solid; border-bottom-width: 2px; border-bottom-color: rgb(221, 221, 157); border-right-style: solid; border-right-width: 2px; border-right-color: rgb(221, 221, 157); padding-top: 20px; padding-right: 20px; padding-bottom: 20px; padding-left: 20px; "><p></p><div style="padding-left: 20px; color: black; ">1 box Rice-A-Roni<br />1 1/2 lb. ground beef<br />1 egg<br />1 can beef gravy</div><p></p><div style="color: rgb(119, 34, 34); ">Set aside envelope from Rice-A-Roni. Mix all ingredients in bowl. Make small meatballs with mixture and brown in frying pan. Add water amount on Rice-A-Roni box and add envelope contents. Add can of beef gravy. Serve over egg noodles.</div><div style="color: rgb(119, 34, 34); "><br /></div><div style="color: rgb(119, 34, 34); "><span class="Apple-style-span" style="color: rgb(67, 67, 67); "><table border="0" width="99%" cellpadding="0" cellspacing="0" style="font-family: Helvetica, Arial, sans-serif; font-size: 17px; "><tbody><tr><td nowrap="" id="title" bgcolor="#FFFFCC" align="LEFT" style="border-left-style: solid; border-left-width: 1px; border-left-color: rgb(238, 238, 206); border-top-style: solid; border-top-width: 1px; border-top-color: rgb(238, 238, 206); border-right-style: solid; border-right-width: 2px; border-right-color: rgb(221, 221, 157); color: rgb(140, 170, 158); padding-left: 10px; padding-right: 10px; font-size: 20px; ">PORCUPINE MEATBALLS II</td><td style="border-bottom-style: solid; border-bottom-width: 1px; border-bottom-color: rgb(238, 238, 206); "> </td></tr><tr><td bgcolor="#FFFFCC" colspan="2" style="border-left-style: solid; border-left-width: 1px; border-left-color: rgb(238, 238, 206); border-bottom-style: solid; border-bottom-width: 2px; border-bottom-color: rgb(221, 221, 157); border-right-style: solid; border-right-width: 2px; border-right-color: rgb(221, 221, 157); padding-top: 20px; padding-right: 20px; padding-bottom: 20px; padding-left: 20px; "><p></p><div style="padding-left: 20px; color: black; ">1 box beef rice-a-roni<br />1 lb. hamburger<br />1 tsp. salt<br />1 tsp. pepper<br />2 c. lukewarm water</div><p></p><div style="color: rgb(119, 34, 34); ">Roll hamburger meat in the rice that comes in box. Salt and pepper to taste. Make into small meatballs. Brown meatballs. Mix gravy packet with the lukewarm water. Add to meatballs and let simmer for 10 to 12 minutes.</div></td></tr></tbody></table></span></div></td></tr></tbody></table></span>Jenhttp://www.blogger.com/profile/16640443219658041890noreply@blogger.com0tag:blogger.com,1999:blog-6392666950353823936.post-21667408312289888732008-11-16T21:49:00.000-05:002008-11-16T22:02:06.427-05:00Since I have started back to work, I have been horrible about making any "quick and easy dinners made at home" and settling on quick and easy dinners picked up from a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">restaurant</span>! I need to get out of this habit, and one way I can think of to do this is to menu plan for the week. I have a difficult time coming home and brainstorming ideas for dinner. <div> Here is what I have planned for this week: meatloaf on Monday, spaghetti on Wednesday. Tuesday, Anthony is with his father, so I only need to plan for Matt, Seth and I. Thursday Seth will be with his dad, so I only need to plan for Anthony and the two of us....not exactly sure what I am making for those nights yet, but at least I have Monday planned!!</div><div> What about everyone else? How do you plan dinners for the week? Do you menu plan, or fly by the seat of your pants? Do you have certain nights that you serve similar items each week (ex Monday is Mexican, Tuesday is Italian, etc...)?</div><div> </div>Jenhttp://www.blogger.com/profile/16640443219658041890noreply@blogger.com2tag:blogger.com,1999:blog-6392666950353823936.post-38511217266860756652008-11-03T20:10:00.000-05:002008-11-03T20:13:12.758-05:00Sorry, it's been awhile since I have posted a dinner idea--Had rotisserie chicken on Friday night, a friend came and made us enchiladas on Saturday, my mom cooked ham and scalloped potatoes on Sunday, we had pizza tonight, and will probably do Chinese tomorrow!! I feel so neglectful!<div> I will post the recipe for the enchiladas soon!</div>Jenhttp://www.blogger.com/profile/16640443219658041890noreply@blogger.com1tag:blogger.com,1999:blog-6392666950353823936.post-8429294683732800732008-10-29T10:52:00.000-04:002008-10-29T14:46:59.556-04:00<span class="Apple-style-span" style="font-family: verdana; font-size: 12px; line-height: 17px; "> For a yummy and easy soup, I buy a rotisserie chicken, put it in chicken broth or stock, and boil it until the meat is falling off the bone. Remove the bird, debone, and return cubed meat to stock. Then add chopped garlic, celery, carrots, salt, pepper, other seasonings, etc and cook it for an hour, adding noodles if desired about 10 minutes prior to serving.</span><div><span class="Apple-style-span" style="font-family: verdana; font-size: 12px; line-height: 17px;"> Thanks for the mac and cheese recipes! Feel free to keep posting any recipes that are quick, easy, and delicious!</span></div>Jenhttp://www.blogger.com/profile/16640443219658041890noreply@blogger.com2tag:blogger.com,1999:blog-6392666950353823936.post-15587879251912208052008-10-27T11:38:00.000-04:002008-10-28T09:46:32.910-04:00 Tacos tonight! I just use one of the kits that has both hard and soft shell tacos, cut up some lettuce and tomatoes and bring out some shredded cheese! It's all about quick and easy!<div> </div><div> By the way-I am in search of a yummy homemade macaroni and cheese recipie-any suggestions?</div><div><br /></div>Jenhttp://www.blogger.com/profile/16640443219658041890noreply@blogger.com5tag:blogger.com,1999:blog-6392666950353823936.post-75910226150055958992008-10-26T18:14:00.000-04:002008-10-26T18:16:39.940-04:00BLT's tonight!! Yummy! Plus, we have leftover bacon to eat with breakfast, crumble up in salads, or just snack on. Jenhttp://www.blogger.com/profile/16640443219658041890noreply@blogger.com0tag:blogger.com,1999:blog-6392666950353823936.post-35935681810903623072008-10-25T15:18:00.000-04:002008-10-27T10:36:10.228-04:00Hi!<div> I am hoping to start this blog and have its readers share <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">recipes</span>, and have the answer to the question "What are we having for dinner tonight?" be an easier one to answer. Also, this will give all of us new ideas to try with our families so we do not have to serve the same dishes over and over again! Cooking actually does not take all that long, and how rewarding to have a yummy, home cooked meal on the table instead of a bag of Mc Donalds!!</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Dinner#1</span></div><div>Pan seared Pork chops, roasted potatoes, and whole green beans</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Pan seared pork chops</span></div><div>Heat about 1 tbs of olive oil in skillet on med/hi heat</div><div>Take boneless pork chops, coat with pan searing flour, fresh ground pepper and salt to taste</div><div>Place chops in pan, cooking each side until brown.</div><div> I then added about 1/4 cup water, covered the pan, and cooked for another 5 minutes on low heat, which created a little bit of gravy.</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Oven Roasted potatoes</span></div><div><span class="Apple-style-span" style="font-weight: bold;"> </span>I used yellow potatoes-russet or red would be quite yummy, as well...</div><div>Preheat Oven to 450.</div><div>Wash and cube potatoes.</div><div> Take about 1 tbs olive oil and put in large bowl. Add seasoning to the oil (I used Tastefully <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Simple's</span> Garlic Garlic, Mrs. Dash, Pampered Chef garlic and peppercorn, and Cajun seasoning.) Toss to coat potatoes in <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">seasoning</span>.</div><div> Spray pan with Pam, and move potatoes to pan, place in oven and cook approx 25 minutes, turning or shaking potatoes at least once.</div><div><br /></div><div> I also added a package of steamed whole green beans and buttered the heck out of them (I love butter and lots of seasonings-feel free to edit these <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">recipes</span> to suit your own taste!)</div><div><br /></div><div> PLEASE post recipies to this, as well as any helpful tips you may have for readers to help make mealtime a little easier!</div><div><br /></div><div> More meals to come soon!</div>Jenhttp://www.blogger.com/profile/16640443219658041890noreply@blogger.com1