tag:blogger.com,1999:blog-5273357634998254932024-02-02T14:10:41.550-05:00pb & kellykellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.comBlogger249125tag:blogger.com,1999:blog-527335763499825493.post-71381661349301502642011-11-26T09:56:00.001-05:002011-11-26T10:18:39.997-05:00fried sweet potato wontons with spicy cranberry dipping sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBB2jR29wtpC96Hu5y6uZBQzGl_rfLbM_OG7zuEROhYbRgi3x6K8VdoAFMN8dmT-aw5Ztokzhmn4Klr9bEj_h-vTA5MtpgOWQyseEFqJer59UgVtgNT8Z5V1hEE-hwdbFLFfXhaUS3pL4/s1600/fried+sweet+potato+wontons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBB2jR29wtpC96Hu5y6uZBQzGl_rfLbM_OG7zuEROhYbRgi3x6K8VdoAFMN8dmT-aw5Ztokzhmn4Klr9bEj_h-vTA5MtpgOWQyseEFqJer59UgVtgNT8Z5V1hEE-hwdbFLFfXhaUS3pL4/s640/fried+sweet+potato+wontons.jpg" width="640" /></a></div>
<br />
feeling overwhelmed with all your thanksgiving leftovers today? not quite sure what to do with it all?<br />
<br />
i'm over at patch today with a solution. in just a few short steps you can have a game-time appetizer using two turkey-day staples: sweet potato casserole and cranberry sauce.<br />
<br />
check it out at <span class="Apple-style-span" style="color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;"><a href="http://patch.com/A-nXqD" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #0044aa; cursor: pointer; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;">http://patch.com/A-nXqD</a></span>kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-18556666589277576112011-11-23T18:51:00.001-05:002011-11-23T18:55:11.112-05:00happy thanksgiving<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ23SnT1i4gVwadIriQ8jljT1Kh29hhjme8KXqqSIJJcOVylPxctOcneoMEcYYvG5p0azBH-Ay9fN1jeawFL7pNwox_eork9srl0LX_6r1z5Fn4ID1VjTBYSfVOlm0h7cJF4kbkE8OH0s/s1600/thanksgiving.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ23SnT1i4gVwadIriQ8jljT1Kh29hhjme8KXqqSIJJcOVylPxctOcneoMEcYYvG5p0azBH-Ay9fN1jeawFL7pNwox_eork9srl0LX_6r1z5Fn4ID1VjTBYSfVOlm0h7cJF4kbkE8OH0s/s640/thanksgiving.jpg" width="640" /></a></div>
<br />
my favorite holiday is a little different this year. i'm currently in the bahamas with the nanny family soaking up some sunshine and chasing little ones around the crazy pools.<br />
<br />
needless to say i won't be cooking tomorrow so unfortunately i don't have any recipes to post.<br />
<br />
however, on saturday i'll be posting a "what to do with thanksgiving leftovers" column over on patch.com. check back then to see what fun ideas i came up with.<br />
<br />
until then - eat lots of turkey, drink too much wine and play a round of dominoes for me.kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-57981406105856283842011-11-16T22:29:00.001-05:002011-11-16T23:05:08.213-05:00ginger soba noodles<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PpxO8RvxNdZwAVoTJFVFA1I2IqAeCW8aU2XialpCepYRg-BvPQ7742r4Q03s2my5vaB0ZhE2jOMNeV2oDLyz0oUC2niGbEeFgcTvwhMTRZwZf-3yy-sHXJvjFmUIG6AeLfmJir3WJIA/s1600/ginger+soba+noodles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8PpxO8RvxNdZwAVoTJFVFA1I2IqAeCW8aU2XialpCepYRg-BvPQ7742r4Q03s2my5vaB0ZhE2jOMNeV2oDLyz0oUC2niGbEeFgcTvwhMTRZwZf-3yy-sHXJvjFmUIG6AeLfmJir3WJIA/s640/ginger+soba+noodles.jpg" width="640" /></a></div>
<div>
<br /></div>
i'm tired. my eyes are trying to close. i had a long, long day that included getting peed on by a 6 month old (and we're not talking about just a drop...we're talking full stream). i'm exhausted but i can't go to bed until i write this post. i'm <i>that</i> excited about this recipe. <div>
<br /></div>
<div>
i made this for dinner tonight for the nanny family. i took one bite and knew i was in trouble...i couldn't stop! the secret is in the ginger dressing. all the ingredients perfectly blended together to create this tangy but sweet sauce to coat the sticky soba noodles. after some coercing we even got the kiddies to eat it. you can serve it as a main course or a side dish.</div>
<div>
<br /></div>
<div>
the recipe comes from <a href="http://www.101cookbooks.com/">heidi swanson at 101 cookbooks</a>. i had to tweak it a little tiny bit based on what i had at the house. here we go!<br /><div>
<div>
<br /></div>
<div>
<b><i>ingredients:</i></b></div>
<div>
<div>
8 oz dried soba noodles</div>
<div>
1 tablespoon freshly grated fresh ginger</div>
<div>
1 teaspoon toasted sesame oil</div>
<div>
zest and juice of 1/2 a lemon</div>
<div>
1/2 cup chopped white onion</div>
<div>
1 teaspoon mirin (optional)</div>
<div>
2 teaspoons honey</div>
<div>
1/2 teaspoon salt, plus more to taste</div>
<div>
3 tablespoons brown rice vinegar</div>
<div>
1 celery stalk, strings removed, then chopped</div>
<div>
1/3 cup vegetable oil</div>
<div>
a few big handfuls of cubed tofu, pan-fried or baked until golden</div>
<div>
1/3 cup toasted pumpkin seeds, plus a little more</div>
<div>
1/4 cup green onion, chopped</div>
<div>
<br /></div>
<div>
<b><i>directions:</i></b></div>
<div>
cook the soba noodles according to package directions in well salted water. drain, rinse under cold water, and shake off as much of the water as possible.</div>
<div>
<br /></div>
<div>
meanwhile, make the dressing by combining the ginger, toasted sesame oil, lemon zest and juice, onion, mirin, honey, salt, vinegar, celery, and oil in a food processor. blend until very smooth, then press aggressively through a strainer. </div>
<div>
<br /></div>
<div>
in a large bowl, toss the soba noodles with the tofu, most of the pumpkin seeds, and the dressing. garnish with green onions and remaining pumpkin seeds.</div>
</div>
</div>
</div>
<div>
<br /></div>
<div>
side note: the kiddies asked for some "soy" on theirs...meaning soy sauce. you can add a little of that on top or even some brown rice vinegar.</div>kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-15970269925393232342011-11-15T22:43:00.001-05:002011-11-15T23:34:40.169-05:00buffalo chicken grilled cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93ay7tGObn1cDTP5Swf73QNJRp0NVdPdzJVuwMZF22nqhChqm7KO9-XZVUkVh7pGDik5r6jAAoB4rbCIbFP7b4EUHjHRWc-bPE6SMD3_5knYG1UPl-dTCgcvXiLd36-vt2O7aHyZlV8s/s1600/buffalo+chicken+grilled+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93ay7tGObn1cDTP5Swf73QNJRp0NVdPdzJVuwMZF22nqhChqm7KO9-XZVUkVh7pGDik5r6jAAoB4rbCIbFP7b4EUHjHRWc-bPE6SMD3_5knYG1UPl-dTCgcvXiLd36-vt2O7aHyZlV8s/s640/buffalo+chicken+grilled+cheese.jpg" width="640" /></a></div>
<br />
last week i made my version of the perfect lunch. in my opinion, lunch is the best meal of the day. it includes my two favorite foods groups: chips and bread. throw a diet coke in there (maybe a piece of dark chocolate) and i'm happier than a happy meal.<br />
<br />
this sandwich is a spicy, creamy, crunchy, gooey, indulgent mess all in one bite. i promise it's worth it.<br />
<br />
check it out at <span class="Apple-style-span" style="color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;"><a href="http://patch.com/A-nCss" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #0044aa; cursor: pointer; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;">http://patch.com/A-nCss</a></span><br />
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<br />kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-6839542826298106682011-11-10T22:44:00.001-05:002011-11-11T07:12:15.790-05:00maple dijon roasted winter vegetables<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAq0mcooaQvi3AAxBlJktw4EhBeP11HcVp-0s84mreK4jTxthqA9WYzzlOFy4rTVwGB51R8LuS7ybteEardvNQYsLEBow5D_kI7lr-5kWacQ2UaMt-y5Lprt7IBPGTcoWdl0XCB4YBpc/s1600/maple+dijon+roasted+winter+vegetables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAq0mcooaQvi3AAxBlJktw4EhBeP11HcVp-0s84mreK4jTxthqA9WYzzlOFy4rTVwGB51R8LuS7ybteEardvNQYsLEBow5D_kI7lr-5kWacQ2UaMt-y5Lprt7IBPGTcoWdl0XCB4YBpc/s640/maple+dijon+roasted+winter+vegetables.jpg" width="640" /></a></div>
<br />
so simple. so delicious. and so perfect for the winter season.<br />
<br />
this recipe comes from gwyneth paltrow's cookbook. i love it because your palate gets a little bit of everything - sweet, spicy and salty. plus it's such a great side dish for any of your winter staples - <a href="http://pbandkelly.blogspot.com/2010/10/mustard-and-herb-roasted-chicken-thighs.html">roast chicken</a>, <a href="http://pbandkelly.blogspot.com/2009/08/other-white-meat-panko-crusted-pork.html">panko crusted pork chops</a> or <a href="http://pbandkelly.blogspot.com/2009/10/persian-perfection-seasoned-steak.html">herbs de provence steak</a>.<br />
<br />
<b><i>ingredients:</i></b><br />
3 tablespoons maple syrup<br />
3 tablespoons dijon mustard<br />
3 tablespoons extra virgin olive oil<br />
1/2 teaspoon coarse salt<br />
1/2 teaspoon fresh ground black pepper<br />
1 large sweet potato, peeled and cut into 3-inch sticks about 1/2 inch thick<br />
4 parsnips, peeled and cut into 3-inch sticks about 1/2 inch thick<br />
4 carrots, peeled and cut into 3-inch sticks about 1/2 inch thick<br />
<br />
<b><i>directions:</i></b><br />
<br />
preheat oven to 425 degrees.<br />
<br />
mix together the syrup, mustard, oil, salt, and pepper. toss together with vegetables on a large baking sheet. roast, stirring occasionally, until browned and cooked through, about 25 minutes.<br />kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-74298042152565111542011-11-07T11:08:00.001-05:002011-11-07T11:08:11.347-05:00sausage, spinach, and provolone pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVaWmKtD9mEdzlFGewqZRPGiv6c5zPQ0PUG8yDd5qQiMmwblpDIOrWf1vVEt4XXP36ZZJCu3-3BaVjcc9YGpXeZ1JBu-kVw_1-yaBptEzwnVKxZ2JYWoidc_fYfgxzK3R0pqr6nyXD3M/s1600/Sausage%252C+Spinach%252C+and+Provolone+Pizza+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVaWmKtD9mEdzlFGewqZRPGiv6c5zPQ0PUG8yDd5qQiMmwblpDIOrWf1vVEt4XXP36ZZJCu3-3BaVjcc9YGpXeZ1JBu-kVw_1-yaBptEzwnVKxZ2JYWoidc_fYfgxzK3R0pqr6nyXD3M/s640/Sausage%252C+Spinach%252C+and+Provolone+Pizza+.jpg" width="476" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXhyphenhyphenVpT_tcegxtAcGg_LxVrK8_J9dbIKsAkQwHpyYUaCb2wuqmHRBjb4aAJiBvqbJcm2qMYnAR5miaU_swJL6WxQMwkMpPNqQiYnHLMvvNeTqksGi-fRZVRF577xYxo3bQ2u2gYEusqg/s1600/Sausage%252C+Spinach%252C+and+Provolone+Pizza+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXhyphenhyphenVpT_tcegxtAcGg_LxVrK8_J9dbIKsAkQwHpyYUaCb2wuqmHRBjb4aAJiBvqbJcm2qMYnAR5miaU_swJL6WxQMwkMpPNqQiYnHLMvvNeTqksGi-fRZVRF577xYxo3bQ2u2gYEusqg/s640/Sausage%252C+Spinach%252C+and+Provolone+Pizza+2.jpg" width="478" /></a></div>
<br />
friday nights at the nanny house are our italian nights - i either make the kiddies pizza or pasta.<br />
<br />
one friday i had to make dinner for the nanny parents also so i whipped up this more grown up version for them. i used provolone cheese instead of mozzarella, giving the pizza a stronger and more pronounced flavor. provolone is a little bit nutty and melts beautifully. this is so so good and takes no time to pull together. i promise.<br />
<br />
<b><i>ingredients:</i></b><br />
1 pound pizza dough, thawed if frozen<br />
2 tablespoons olive oil<br />
2 links hot italian turkey sausage, casings removed<br />
1 small bunch spinach, thick stems removed (about 3 cups)<br />
kosher salt and black pepper<br />
1/3 pound thinly sliced provolone<br />
1 cup marinara sauce<br />
red pepper flakes<br />
<br />
<b><i>directions:</i></b><br />
preheat oven to 425 degrees. <br />
<br />
roll out pizza dough on floured surface into any shape you want. transfer to baking sheet, brush with olive oil and cook for 15 minutes.<br />
<br />
meanwhile, heat skillet with remaining tablespoon of oil over medium-high heat. brown sausage and cook, breaking it up with a spoon, until no longer pink, about 5 minutes. add the spinach to skillet and season with salt and pepper. cook until spinach has wilted, about 1 minute.<br />
<br />
take dough out of oven and top with marinara sauce, cheese, and the sausage/spinach mixture. sprinkle with red pepper flakes and bake until crust is crisp and the cheese has melted, 12 to 15 minutes.kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-5426792058211627122011-10-30T23:02:00.000-04:002011-10-30T23:02:16.446-04:00baked pumpkin oatmeal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-QVQ_KJejmLhnFh0DJMHfQG8GzvBWcejYnWZpTY2SQSRvM8RdYiqpEs4EKPw6yRAhdbfBXihb5CGexyT1Om2BXPyw6A02l8Lf6hy68c07sQqkwofWukDuwWmKRBaw5Jv3oZUfKy7YJg/s1600/baked+pumpkin+oatmeal.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5-QVQ_KJejmLhnFh0DJMHfQG8GzvBWcejYnWZpTY2SQSRvM8RdYiqpEs4EKPw6yRAhdbfBXihb5CGexyT1Om2BXPyw6A02l8Lf6hy68c07sQqkwofWukDuwWmKRBaw5Jv3oZUfKy7YJg/s640/baked+pumpkin+oatmeal.jpg" width="640" /></a></div>
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i posted this breakfast treat on <a href="http://clarendon.patch.com/">clarendon patch</a> over the weekend. it is seriously the best way to start your fall morning with a cup of joe. check it out at <span class="Apple-style-span" style="color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;"><a href="http://patch.com/A-npbm" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #0044aa; cursor: pointer; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: underline; vertical-align: baseline;">http://patch.com/A-npbm</a></span><br />
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ps. i'm making recipes from gwyneth paltrow's cookbook this week. hopefully i can post the results on here!<br />
<br />
pps. i learned out to filet a whole fish today in class. removed the eyes and everything. wow.kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-86334183872669558902011-10-26T23:05:00.002-04:002011-10-26T23:06:02.750-04:00cookies and cream cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbHtWV4a4alrMF-KO56u6fguHip5RjPp9FyUSTRP23GcjoHDoK64pVBLFVN-neUCdEuU-SqbdDTbHVyzYOkuMZgtvFmXrxNMFesV6w6BGgbh9q-SHOzu2XDbCzSfy5Qh454_2MVi8en3A/s1600/oreo+cupcakes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbHtWV4a4alrMF-KO56u6fguHip5RjPp9FyUSTRP23GcjoHDoK64pVBLFVN-neUCdEuU-SqbdDTbHVyzYOkuMZgtvFmXrxNMFesV6w6BGgbh9q-SHOzu2XDbCzSfy5Qh454_2MVi8en3A/s640/oreo+cupcakes.jpg" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhidQvokXKaPIy2HkRUTuVN3gSqqgQoXz-Qen9uSwPoJroO95GI2WbXdq2RrIeZEX_5Wj-8hKj4qlEAtgQMaXjZKpnTjR5ou7pBi7gE-hA7iZLa25eZ_SeaPFR6Cg3cOIs5Hlqlztwf_k/s1600/oreo+cupcakes+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhidQvokXKaPIy2HkRUTuVN3gSqqgQoXz-Qen9uSwPoJroO95GI2WbXdq2RrIeZEX_5Wj-8hKj4qlEAtgQMaXjZKpnTjR5ou7pBi7gE-hA7iZLa25eZ_SeaPFR6Cg3cOIs5Hlqlztwf_k/s640/oreo+cupcakes+2.jpg" width="640" /></a></div>
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<br />
i never thought i was a baker. i literally used to have meltdowns when baking. that was until i started my new life as a nanny and baker has become my new job title. every time one of nanny dad's co-workers has a birthday i send in 30 cupcakes for his team. this has become a little routine of ours and i've grown to love it. i get to be creative and make whatever i feel like.<br />
<br />
last week i made these cookies and cream cupcakes. nanny dad says they were the best cupcakes i've ever made. i'm gonna go ahead and agree with him. the super moist cake and paired with such wonderfully decadent icing is so delicious that you can't help but eat a second.<br />
<br />
this recipe makes exactly 30 cupcakes when you fill liners 3/4 full of batter.<br />
<br />
<b><i>ingredients:</i></b><br />
<br />
<a href="http://www.mybakingaddiction.com/oreo-cupcakes-recipe/">via my baking addiction</a><br />
<br />
1 (18.25 oz.) package devil's food cake mix<br />
1 (5.9 oz.) package instant chocolate pudding mix -<i> if you can't find this size just use 1.5 boxes of the 3.9 oz size</i><br />
1 cup sour cream<br />
1 cup vegetable oil<br />
4 large eggs<br />
1/2 cup warm water<br />
2 cups miniature semisweet chocolate chips<br />
<br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b><i>cookies and cream buttercream frosting</i></b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 sticks of unsalted butter, at room temperature</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 cup shortening, at room temperature</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1/8 teaspoon salt</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 tablespoon pure vanilla extract</div>
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2 lbs. powdered sugar</div>
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4-6 tablespoons very cold milk</div>
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8 crushed oreo cookies (cream filling removed before crushing)</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
30 mini oreo cookies</div>
<br />
<br />
<b><i>directions:</i></b><br />
preheat oven to 350 degrees. line cupcake pans with paper baking cups.<br />
<br />
in a large bowl, mix together the cake and pudding mixes. mix in sour cream, oil, beaten eggs, and water until just combined. stir in the chocolate chips and pour batter into prepared cupcake pans.<br />
<br />
bake for 20-24 minutes, until tops spring back when touched and a toothpick inserted comes out clean.<br />
<br />
<b><i>for the frosting:</i></b><br />
cream the butter and shortening in the bowl of an electric or stand mixer. add the vanilla extract and combine well. begin adding in the sugar and mixing thoroughly after each addition. after all of the sugar has been added and mixed thoroughly, begin adding the very cold milk, one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency. fold in the oreo cookie crumbs. top cooled cupcakes with the buttercream frosting and garnish with a mini oreo.<br />
<div>
<br /></div>kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-37360900184443155842011-10-19T15:08:00.001-04:002011-10-19T15:08:33.296-04:00vegan roasted vegetable and black bean burrito<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxcBX4g5tCq0VLJDytdIhG4Z6N87RP5rQaznlM_UdfR-2iDhujrwLuTo7qcaBJ-k5TlLnpPJpANBTqiV4Io4hmUwk_QnDryTcEJukuEvwkoRTsPbdt5c-kdVLDOq4S4pKTOxhLwfNe_Ng/s1600/Roasted+Vegetable+and+Black+Bean+Burrito.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxcBX4g5tCq0VLJDytdIhG4Z6N87RP5rQaznlM_UdfR-2iDhujrwLuTo7qcaBJ-k5TlLnpPJpANBTqiV4Io4hmUwk_QnDryTcEJukuEvwkoRTsPbdt5c-kdVLDOq4S4pKTOxhLwfNe_Ng/s640/Roasted+Vegetable+and+Black+Bean+Burrito.jpg" width="640" /></a></div>
<br />
last week's patch column was all about eating vegan. my editor asked me to create a vegan recipe for his fiancée that they both could enjoy even though he's the traditional meat-eating guy. <br />
<br />
it was a fun project and a little out of my comfort zone (at first i had no idea what a vegan actually was). check it out to see what i came up with over at <span class="Apple-style-span" style="color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;"><a href="http://patch.com/A-mM0d" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #0044aa; cursor: pointer; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;">http://patch.com/A-mM0d</a></span><br />
<br />
on a side note - i started culinary school this week. it's been amazingly crazy and wonderfully overwhelming. i'm loving every minute of it so far and can't wait to share more updates with you guys.<br />
<br />kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-64214016182205671132011-10-13T22:07:00.000-04:002011-10-13T22:10:00.990-04:00pesto crusted lamb chops<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdncXHF-lVRr7GCkaRpeGP9-HUHgRfusZE_vAaj7Upj55losN_XuV3gAXQhARRWyHVytRRHMAtoHqulfE6ZGEuel31hF_HQkOKFUA3_PMHnSsVlird0B74CJ_AKfVawFgBoT-xPcxrUqo/s1600/pesto+crusted+lamb+chop.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdncXHF-lVRr7GCkaRpeGP9-HUHgRfusZE_vAaj7Upj55losN_XuV3gAXQhARRWyHVytRRHMAtoHqulfE6ZGEuel31hF_HQkOKFUA3_PMHnSsVlird0B74CJ_AKfVawFgBoT-xPcxrUqo/s640/pesto+crusted+lamb+chop.jpg" width="640" /></a><br />
the last post i wrote was about my new found love for arugula pesto.<br />
<br />
this week i'm going to show what to do with the leftover pesto to make a fancy schmancy friday night supper. serve with a simple salad and <a href="http://www.foodnetwork.com/recipes/b.-smith/potatoes-au-gratin-recipe/index.html">potatoes au gratin</a> to make it elegant enough for dinner guests or delicious enough for kids aged 2 to 6 to gobble up. just trust me on this one...i'm talking from my own experiences :)<br />
<br />
here we go.<br />
<br />
<b><i>ingredients:</i></b><br />
1/4 cup <a href="http://pbandkelly.blogspot.com/2011/10/israeli-couscous-and-tomato-salad-with.html">arugula pesto</a><br />
2 racks of lamb, cut into individual chops (ask the butcher to do this for you)<br />
olive oil<br />
slat and pepper<br />
<br />
<b><i>directions:</i></b><br />
preheat oven to 400 degrees.<br />
<br />
heat olive oil in large frying pan over high heat. liberally season chops with salt and pepper. sear 2 minutes per side and place on baking sheet. brush with pesto and roast to desired doneness, about 10 minutes for medium-rare.<br />
<br />
brush with more pesto before serving. enjoy!kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-896338647968366132011-10-04T23:07:00.000-04:002011-10-04T23:07:52.679-04:00israeli couscous and tomato salad with arugula pesto<br />
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<br />
i have made basil pesto many many times. i had never made arugula pesto though.<br />
<br />
so i decided to give it a whirl for the nanny family after finding the recipe in an issue of <a href="http://www.foodandwine.com/">food and wine magazine</a>.<br />
<br />
it was simple and quite delicious. the arugula has a peppery kick and is high in vitamin a & c. and you can put this stuff on just about anything - pasta, shrimp, fish, chicken, beef, veggies. i suggest you give it a whirl sometime too.<br />
<br />
<b><i>ingredients:</i></b><br />
6 cups packed arugula (6 ounces), plus whole leaves for garnish<br />
2 cups israeli couscous (12 ounces)<br />
1/2 cup extra-virgin olive oil, plus more for drizzling<br />
1/4 cup pine nuts<br />
4 garlic cloves, chopped<br />
1/4 cup freshly grated parmigiano-reggiano cheese<br />
salt and freshly ground pepper<br />
1 1/2 pints red cherry tomatoes, halved<br />
4 yellow or orange tomatoes, cut into 1-inch dice<br />
<br />
<b><i>directions:</i></b><br />
bring a large saucepan of salted water to a boil. add the 6 cups of arugula and blanch for 10 seconds. with a slotted spoon, transfer the arugula to a colander. rinse under cold water to stop the cooking, then drain.<br />
<br />
add the couscous to the boiling water and cook over moderately high heat, stirring occasionally, until al dente, about 10 minutes. drain the couscous and spread it out on a large baking sheet. drizzle lightly with olive oil and toss to prevent clumping. let the couscous cool to room temperature.<br />
<br />
in a small skillet, toast the pine nuts over moderate heat, tossing, until golden brown, about 2 minutes. let cool.<br />
<br />
squeeze the excess water from the arugula and coarsely chop it. transfer the arugula to a food processor. add the pine nuts, garlic, cheese and the 1/2 cup of olive oil and process until the pine nuts are finely chopped. season the pesto with salt and pepper.<br />
<br />
transfer the couscous to a large serving bowl and stir in the pesto. gently fold in the tomatoes. garnish with the arugula leaves and serve.<br />
kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-60067199920014352122011-10-04T22:35:00.000-04:002011-10-04T22:35:07.640-04:00diy tv dinners: muffin meatloaf with mashed cauliflower and edamame succotash<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlld5U08NQP2RebtoXlYPoS6fV63voGt1BgI-A-mh6PhVFxsOZDIqC7TgIcfKKdFQxT25LTc7b0bN3GmzP7ML6YFjNqoDAkCK3Z_D7DnQqsi1W-GLvdMsfS4lyC_NtWdpDWivKXxV8n_U/s1600/mini+turkey+mealoaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlld5U08NQP2RebtoXlYPoS6fV63voGt1BgI-A-mh6PhVFxsOZDIqC7TgIcfKKdFQxT25LTc7b0bN3GmzP7ML6YFjNqoDAkCK3Z_D7DnQqsi1W-GLvdMsfS4lyC_NtWdpDWivKXxV8n_U/s400/mini+turkey+mealoaf.jpg" width="400" /></a></div>
<br />
here is last week's patch column. i re-invented the traditional tv dinner and turned it into a healthier way to enjoy america's iconic "fast food".<br />
<br />
take a look over here: <span class="Apple-style-span" style="color: #333333; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 20px;"><a href="http://patch.com/A-mzWN" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #0044aa; cursor: pointer; font-family: inherit; font-size: 14px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;">http://patch.com/A-mzWN</a></span><br />
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kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-71261953337503991692011-09-29T09:56:00.000-04:002011-09-29T09:56:31.290-04:0024 "carrot" cupcakes in jar<br />
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one of my friends from college, kat, asked me to make some cupcakes for a bridal shower she was hosting in nyc. she loved the <a href="http://pbandkelly.blogspot.com/2011/08/rainbow-cake-in-jar.html">rainbow cakes in a jar</a> i made but needed something more bridey (is that even a word? let's just go with it).<br />
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so i searched the internet and found <a href="http://www.marthastewartweddings.com/recipe/carrot-cupcakes">martha stewart's genius idea for 24 "carrot" cupcakes</a>. i followed her directions exactly except for a few things:<br />
<br />
<ul>
<li>i didn't make the cake from scratch (sorry kat, this gal was busy)</li>
<li>i baked the cupcakes in muffin tins, cut them into thirds and layered the cake into mason jars with the icing (<a href="http://mycakies.blogspot.com/2010/03/diy-cupcake-in-jar.html">this blog gives exact directions</a>)</li>
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i was really surprised at how great these turned out. i had never worked with fondant before and my first experience with the stuff wasn't bad at all. everything was much easier than i had thought. take a look...</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHteea0mC_sfXnPUvfDQoynTB-SYouiittqFkG86ejC0kbYysGd4OJUVs6LoeVV9K7UyYOa4Njsp8Dk3AhH3IU2Fkfte6ysJn9b2rEGglpfOf8ZH8YZSdBECslodqbKoozD7RNHRlPIA8/s1600/24+carrot+cupcakes+5.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHteea0mC_sfXnPUvfDQoynTB-SYouiittqFkG86ejC0kbYysGd4OJUVs6LoeVV9K7UyYOa4Njsp8Dk3AhH3IU2Fkfte6ysJn9b2rEGglpfOf8ZH8YZSdBECslodqbKoozD7RNHRlPIA8/s640/24+carrot+cupcakes+5.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">special thanks to my sister for making these adorable little tags</td></tr>
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kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-17392076227486432522011-09-28T15:17:00.002-04:002011-09-28T15:17:52.951-04:00autumn family affair: pecan crusted tilapia with dijon cream sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvxvjGi9VLq0C-apUJdA_OrUatxCdxgRp_zn-CraZd_GpJ8TzhfSBDgGvJF6uqAgORCsxGAkGNGUAz0voWjtweuXi3UFkqBC9q9XDF7Ms8ON87YxNGPbMDn1uOHD71RryQ4VkDxAWXjU/s1600/pecan+crusted+fish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUvxvjGi9VLq0C-apUJdA_OrUatxCdxgRp_zn-CraZd_GpJ8TzhfSBDgGvJF6uqAgORCsxGAkGNGUAz0voWjtweuXi3UFkqBC9q9XDF7Ms8ON87YxNGPbMDn1uOHD71RryQ4VkDxAWXjU/s640/pecan+crusted+fish.jpg" width="640" /></a></div>
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i'm a bad blogger. i forgot to post my patch article last week. whoops. this new city live has been busier than i thought.<br />
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anywho - last week's theme was all about cooking for my grandma. my cousin and i threw together an impromptu dinner party for her last weekend. check it out the recipes and even a pic of the famous grandma herself! <a href="http://patch.com/A-mqpV">http://patch.com/A-mqpV</a>kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-481435215195306012011-09-22T09:41:00.002-04:002011-09-22T09:41:40.847-04:00carrot cake pops with caramel drizzle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQtqb7eFXonxD-frHa1zXdP08whSypSuR9kwowuy25phyEkT8Ze5EidzjaThcl4FsnYXlRvFhBqGYzawj2W8bezmlE9BZIwqC1SVpl01MjrRO7AghCnMh1hafEp1ShBRAdcfZ6RK57La0/s1600/cake+pops+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQtqb7eFXonxD-frHa1zXdP08whSypSuR9kwowuy25phyEkT8Ze5EidzjaThcl4FsnYXlRvFhBqGYzawj2W8bezmlE9BZIwqC1SVpl01MjrRO7AghCnMh1hafEp1ShBRAdcfZ6RK57La0/s640/cake+pops+2.jpg" width="640" /></a></div>
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wow. i thought this day would never come. after <a href="http://pbandkelly.blogspot.com/2010/10/trick-or-treat-station-part-duex.html">last halloween's minor cake pop meltdown</a> i swore these guys off. it wasn't until i had about 2 pounds of cooked carrot cake left over from making cupcakes for a friend (will post later) that i knew the day had come for attempt number two. i have to say - this time around was a lot easier. my aunt taught me the trick to melting white chocolate is to add butter. apparently white chocolate has less fat content than regular chocolate so it burns easier and faster. all you have to do is add a little fat and melting the stuff becomes almost fool-proof.<br />
<br />
<b><i>ingredients:</i></b><br />
1 package of carrot cake boxed mix, made according to package directions and cooled<br />
1 can cream cheese icing<br />
12 oz white chocolate (use the best quality you can find)<br />
lollipop sticks (found at Michael's, JoAnn's, or other craft stores)
2 tablespoons butter<br />
caramel sauce<br />
<br />
<b><i>directions:</i></b><br />
crumble cooked cake into a bowl. mash with fork into tiny pieces. add frosting and mix together until its fully incorporated into cake.<br />
<br />
prepare two large baking sheets by covering with wax paper or parchment. take little cake mixture and roll it into ball. place on baking sheet and insert lollipop stick one into the end of each ball, pointing upward. repeat until you've used up all the mixture. place baking sheet in freezer for at least 2 hours.<br />
<br />
once cake pops have hardened in the freezer, melt white chocolate and butter in a double boiler on the stove (or microwave). stir well. dip each ball into the chocolate until covered. place back on baking sheet, drizzle with caramel sauce and let harden. don't refrigerate these; it will cause the coating to weep or melt. you can either put back in freezer or let them sit on counter. enjoy!kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com1tag:blogger.com,1999:blog-527335763499825493.post-77355403045590593192011-09-19T20:37:00.000-04:002011-09-19T20:37:31.097-04:00orange creamsicle cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8nVlqSk2AwlLcelxIGcFNX8_KsxkLNlcZtYa79Ctx8J1eBuG8vhh-4xjHkEe5DW7q9tYkao-6exanVYxIkvhRjGPi63bd-lrqYegiglVzoV51sNGBhqF_XIFyEzo4QyVw1fQH5VZjvKk/s1600/orange+creamsicle+cupcakes+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8nVlqSk2AwlLcelxIGcFNX8_KsxkLNlcZtYa79Ctx8J1eBuG8vhh-4xjHkEe5DW7q9tYkao-6exanVYxIkvhRjGPi63bd-lrqYegiglVzoV51sNGBhqF_XIFyEzo4QyVw1fQH5VZjvKk/s640/orange+creamsicle+cupcakes+2.jpg" width="640" /></a></div>
yous welcome.<br />
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that is the best and only thing to say about these cupcakes. they're delicious, a little bit white trash (like my language) and just so stinking cute.</div>
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i only call them white trash because you make them by mixing a box of vanilla cake mix with a bottle of orange soda. seriously anyone can make these. now go do it.</div>
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go here for the <a href="http://www.dashingdish.com/2011/08/creamsicle-cupcakes/">recipe from dashing dish.</a></div>
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<br />kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-39121113065110705962011-09-15T08:03:00.001-04:002011-09-15T08:04:07.563-04:00grocery gourmet: chicken gyros with tzatziki and marinated feta tomatoes<div class="separator" style="clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZcL9msGMCnrFX26QxDpF2qVvdqiMIPb0uMOCH8i462sNFThLw0dc5NFW5IfeVVuJxNuEBK1T5p0wW4QNRVFR3hv5NKtYj_o8o2I0Ure5u5rAW8G_8gdI38fnjJHqL6enEOqnAzxlONGw/s1600/Grocery+Gourmet-+Chicken+Gyros+with+Tzatziki+and+Marinated+Feta+Tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZcL9msGMCnrFX26QxDpF2qVvdqiMIPb0uMOCH8i462sNFThLw0dc5NFW5IfeVVuJxNuEBK1T5p0wW4QNRVFR3hv5NKtYj_o8o2I0Ure5u5rAW8G_8gdI38fnjJHqL6enEOqnAzxlONGw/s640/Grocery+Gourmet-+Chicken+Gyros+with+Tzatziki+and+Marinated+Feta+Tomatoes.jpg" width="640" /></a></div>
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here's my newest clarendon patch article - this is one of my favorite go-to recipes using grocery store staples like rotisserie chicken. check it out at let me know what you think! <a href="http://patch.com/A-lZW9">http://patch.com/A-lZW9</a></div>
kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-40873356532812954212011-09-12T11:02:00.000-04:002011-09-12T11:02:28.421-04:00herbed shrimp and white bean salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfAPXrRbEcTNFI2ZOVbMGqlZrBZAcOfHvPDd1JU6tdhBLYe2GOkDBPRxDpixMmu1NynPFm1AqqFG7SlR-XtbLxifE-MEETPRejCxJQYdw0FWXdtNS9EcHp70s0vol2x_EZ1ah4lMNL2zE/s1600/herbed+shrimp+and+white+bean+salad.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfAPXrRbEcTNFI2ZOVbMGqlZrBZAcOfHvPDd1JU6tdhBLYe2GOkDBPRxDpixMmu1NynPFm1AqqFG7SlR-XtbLxifE-MEETPRejCxJQYdw0FWXdtNS9EcHp70s0vol2x_EZ1ah4lMNL2zE/s640/herbed+shrimp+and+white+bean+salad.jpg" width="640" /></a></div>
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healthy. fresh. and satisfying.<br />
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most times salads can leave you with a feeling on wanting more (maybe that's just me?), but this recipe is quite the opposite. the protein-packed white beans and shrimp fill you up and make you feel full longer. i love all the different components to this meal - especially the fresh herbs. they really help bring new flavors to an ordinary bland salad. don't let the long ingredient list fool you - this couldn't be easier to pull together on a week night.<br />
<br />
<b><i>ingredients:</i></b><br />
<i>source: cooking light</i><br />
<br />
1 roasted red bell pepper<br />
4 cups arugula, loosely packed<br />
1/2 cup thinly vertically sliced red onion<br />
2 tablespoons chopped fresh chives<br />
2 tablespoons chopped fresh basil<br />
1 tablespoon chopped fresh flat-leaf parsley<br />
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained<br />
1/2 teaspoon grated lemon rind<br />
2 tablespoons fresh lemon juice<br />
1 garlic clove, minced<br />
3 tablespoons extra-virgin olive oil<br />
salt and pepper<br />
1 pound peeled and deveined large shrimp<br />
2 tablespoons pine nuts, toasted<br />
<br />
<b><i>directions:</i></b><br />
combine bell pepper, arguar, red onion, chives, basil, parsely and beans in large bowl. in a separate bowl mix lemon rind and juice, garlic, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.<br />
<br />
heat a large skillet over medium-high heat. coat pan with cooking spray. season shrimp with salt and pepper. cook 2 minutes on each side or until done. add shrimp, lemon mixture, and nuts to arugula mixture; toss.<br />
<br />
serve immediately. goat cheese would be a great addition to this as well.kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-67660316019759428412011-09-02T15:14:00.000-04:002011-09-02T15:14:05.915-04:00grilled corn with parmesan<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgXhULFwsBZUBaUAGm7GiGPLSU5n1iSKfoW3IpNE4AtUCVIOIobLOi6qyyLi9IG8q5aVH_X11ox7UvpGvFXWj3sLan8YBhyIC4OnsHP4qdpda4YJFw30cNvQCeIwqk6L_qJbYbpWgBlo/s1600/grilled+corn+with+parmesan.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXgXhULFwsBZUBaUAGm7GiGPLSU5n1iSKfoW3IpNE4AtUCVIOIobLOi6qyyLi9IG8q5aVH_X11ox7UvpGvFXWj3sLan8YBhyIC4OnsHP4qdpda4YJFw30cNvQCeIwqk6L_qJbYbpWgBlo/s640/grilled+corn+with+parmesan.jpg" width="640" /></a></div><br />
these mini corn on the cobs are a great appetizer (or side dish) for an end of the summer cookout. get your hands on some fresh corn before the season is over. the sweetness from corn pairs perfectly with the spicy chili powder and salty parmesan.<br />
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assembling these cutie pies couldn’t be easier – just set up your “dredging” stations and it will go quickly. serving them on a stick keeps your hands clean and free of a greasy mess. i mean, who doesn’t like food on a stick?<br />
<br />
<b><i>ingredients:</i></b><br />
4 ears of corn, cut into thirds<br />
¾ cup – 1 cup light sour cream<br />
¾ cup – 1 cup freshly grated parmesan cheese (use the real stuff, not the bottled kind)<br />
chili powder<br />
<br />
<b><i>directions:</i></b><br />
cook ears of corn in boiling pot of water for 5 minutes. drain and place popsicle or kabob stick into each mini ear of corn.<br />
<br />
set up two bowls – one for sour cream (with basting brush) and one for freshly grated parmesan cheese. working quickly, slather each ear of corn with about 1 tablespoon light sour cream. sprinkle with 1 tablespoon cheese and garnish with a dusting of chili powder. repeat 11 more times. serve immediately. <br />
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kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-47156048131653957342011-08-31T08:06:00.000-04:002011-08-31T08:06:56.126-04:00frozen bananas with peanut butter and dark chocolate toffee bits<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmv6v2gJrswGQOaay6msmpr7vV0k1OgtCyPFlJXZzBI4fQOgjL3-_s4jrSBPhoZ7QbBoLX8vYnU0U6peSLqEtPhgk-eq_Du2EqikC1GZrOZQjSMuG56OYiWGryLj5iSYjN_Ruwlvl8G5E/s1600/frozen+bananas+with+peanut+butter+and+dark+chocolate+toffee+bits+.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmv6v2gJrswGQOaay6msmpr7vV0k1OgtCyPFlJXZzBI4fQOgjL3-_s4jrSBPhoZ7QbBoLX8vYnU0U6peSLqEtPhgk-eq_Du2EqikC1GZrOZQjSMuG56OYiWGryLj5iSYjN_Ruwlvl8G5E/s640/frozen+bananas+with+peanut+butter+and+dark+chocolate+toffee+bits+.jpg" width="640" /></a></div><br />
ummmm this might be one of the best things i’ve ever made. seriously. and you shouldn’t feel too bad about eating them. i mean you’re getting potassium from the banana, protein from the peanut butter and a little indulgence from the dark chocolate toffee bits. we all deserve a little treat every once in a while….right? that’s what i told myself and the two friends i served these to.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHJ_B6OiCAg1lO6X5J8lzebMr7KXiO1anEl0Ev9ZOoJY7ssQpx_NytIFrQ5nQHD1k8Z7VUHZN2N4D5MxDD-T8OeT4VvlJo1P2pg_SVzoLuNdk9slsGM10u6RZ8TiaWtsLF2GNz6C_PFg/s1600/frozen+bananas+with+peanut+butter+and+dark+chocolate+toffee+bits+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHJ_B6OiCAg1lO6X5J8lzebMr7KXiO1anEl0Ev9ZOoJY7ssQpx_NytIFrQ5nQHD1k8Z7VUHZN2N4D5MxDD-T8OeT4VvlJo1P2pg_SVzoLuNdk9slsGM10u6RZ8TiaWtsLF2GNz6C_PFg/s640/frozen+bananas+with+peanut+butter+and+dark+chocolate+toffee+bits+2.jpg" width="640" /></a></div><br />
<b><i>ingredients</i></b><br />
2 bananas, cut in half<br />
½ cup peanut butter<br />
¼ cup dark chocolate toffee candies, broken into tiny pieces (you can get these guys at trader joe’s. if you can’t find them, substitute with your favorite candy bar)<br />
4 popsicle sticks (i used chopsticks because it’s all i had)<br />
<br />
<b><i>directions:</i></b><br />
heat peanut butter in a small saucepan over medium heat. place each banana half on your stick of choice. once peanut butter has melted dip banana into pot, coating ¾ of the banana. garnish with chocolate bits and place on foil-lined (wax paper works too) cookie sheet. repeat with 3 other bananas and place in freezer. freeze for at least 2 hours before serving. kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-34318948916467019642011-08-28T13:08:00.005-04:002011-08-28T13:18:32.380-04:00pulled bbq chicken wraps with cheddarirene has come and gone. sis and i are finished hiding out in her apartment and we can finally get back to normal life. nannying, blogging, and dreaming of what recipes i'll make next are all back on the schedule. <a href="http://pbandkelly.blogspot.com/2011/08/trader-joes-trip.html">earlier this week i promised you a recipe using only the trader joe's ingredients i bought on my grocery trip</a>. well it's not really a recipe as much as an easy dinner you can pull together in under 15 minutes. here we go.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6kZlPT5VU-Y7LPQXT4qfezkzlcuhx9NpHSEr3aZhbfux4xKQ1qRH2P5-F1EuNU-kc7dBR1UE0Prf1AGNOpuUKfJffRqJ636Krfm_J_4IR3X9eEI21E3FkDWAjAEJQR8QsY4-OC-KRms/s1600/tjgroceries1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX6kZlPT5VU-Y7LPQXT4qfezkzlcuhx9NpHSEr3aZhbfux4xKQ1qRH2P5-F1EuNU-kc7dBR1UE0Prf1AGNOpuUKfJffRqJ636Krfm_J_4IR3X9eEI21E3FkDWAjAEJQR8QsY4-OC-KRms/s640/tjgroceries1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">the ingredients all lined up:<br />
whole wheat tortillas, broccoli slaw, parmesan ranch dressing, <br />
pulled bbq chicken (found in refridgerated section) and cheddar cheese</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivoAXpDeJWyl8VnzEKi16-hbLdL2zBrvuTsIERxy2AaGy5qPUWs9TPwBywrzub996ZVrUb23zEwUQ5DEXMFoIENmfrssLAkL8Xfh883sAgAYfx7R4Xm5Vk_PifZz0MtCHjmV69B_Lycg0/s1600/tjgroceries5.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivoAXpDeJWyl8VnzEKi16-hbLdL2zBrvuTsIERxy2AaGy5qPUWs9TPwBywrzub996ZVrUb23zEwUQ5DEXMFoIENmfrssLAkL8Xfh883sAgAYfx7R4Xm5Vk_PifZz0MtCHjmV69B_Lycg0/s640/tjgroceries5.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">combine 1/2 cup broccoli slaw with 1/4 cup ranch dressing. <br />
let sit for at least 15 minutes until slaw has softened.</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPpvz_vYNyqCnsEt6-4RQyQr73RnWRonXRnWnSWVNRU2q3UW3EizdIWs5JYYoUCEGDefZ4L7aPH5nJPtZch4QoraJPA9YW-PGg1g6Y-YC160TMsgiAzbiGe0ReCrX_Oj7bPJHppTQ9mc/s1600/tjgroceries2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRPpvz_vYNyqCnsEt6-4RQyQr73RnWRonXRnWnSWVNRU2q3UW3EizdIWs5JYYoUCEGDefZ4L7aPH5nJPtZch4QoraJPA9YW-PGg1g6Y-YC160TMsgiAzbiGe0ReCrX_Oj7bPJHppTQ9mc/s640/tjgroceries2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cook bbq chicken in microwave according to package directions.<br />
preheat broiler.<br />
layer 4 slices of cheese on each tortilla.<br />
broil until cheese has melted.<br />
remove from oven and top with bbq chicken and ranch coleslaw.</td></tr>
</tbody></table><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RRMQZbd3tbSYQdYSNQVQr2AO0g7tu7Ss6f7a07QoUNuNkZb5ooePx5altnSOxVd9GqBtFQEv8gi18FJvHVwWPhqgqAg_TEIc2dj997rdUlNRc0a5iKUDboYIZfIxhDshndpecvayF_g/s1600/tjgroceries3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6RRMQZbd3tbSYQdYSNQVQr2AO0g7tu7Ss6f7a07QoUNuNkZb5ooePx5altnSOxVd9GqBtFQEv8gi18FJvHVwWPhqgqAg_TEIc2dj997rdUlNRc0a5iKUDboYIZfIxhDshndpecvayF_g/s640/tjgroceries3.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">close up shot.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBD32d36ba-mS9k93JAuP0YSKBw9FvTHbGUDvKgRpQfCOgW9LQXJ5iMlFkyrobq646W6yV03-9VToRmytcgtsOi1CA93DHPSCHhgvBog6Ffp5denNZMv86w-pLV-j9x10QpKgLmS5LP4/s1600/tjgroceries4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKBD32d36ba-mS9k93JAuP0YSKBw9FvTHbGUDvKgRpQfCOgW9LQXJ5iMlFkyrobq646W6yV03-9VToRmytcgtsOi1CA93DHPSCHhgvBog6Ffp5denNZMv86w-pLV-j9x10QpKgLmS5LP4/s640/tjgroceries4.jpg" width="425" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">slurp this down with your beer.<br />
you can buy individual beers at trader joes. perfection.</td></tr>
</tbody></table><br />
kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-81658640874409634272011-08-23T23:17:00.000-04:002011-08-23T23:17:40.831-04:00a trader joes trip.grocery shopping in nyc is crazy expensive. i talking double the price than in dc. thank god they have a trader joe's here. it's cheap, carries great varieties of produce and the people are pretty darn friendly. oh and they always have free samples.<br />
<br />
i frequent trader joes quite often. it's my new saturday routine. get up, make some coffee, walk 1 mile to the store and hope to find a cab back so i don't have to carry the grocery bags + bottles of wine i've snagged up.<br />
<br />
anywho - here's a few pictures i snapped of what i bought this week. i'll be posting a recipe using only ingredients from my shopping trip in the next few days.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4gpxm9gEALjrwpzP3ABtXTbyRv9Yn9Ag4JufMnP6CqxqKfZoYstGXSeoDB5KzOyf1YBFjFXfMgRh6cCUStH34C9Ir13k3hOmNEIQb7at5G5oBxx9TslRMQArlgZ05RvDTkKX4WppXZ-E/s1600/trader+joes+groceries+1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4gpxm9gEALjrwpzP3ABtXTbyRv9Yn9Ag4JufMnP6CqxqKfZoYstGXSeoDB5KzOyf1YBFjFXfMgRh6cCUStH34C9Ir13k3hOmNEIQb7at5G5oBxx9TslRMQArlgZ05RvDTkKX4WppXZ-E/s640/trader+joes+groceries+1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>produce section (my favorite aisle)<br />
</b>1. baby bok choy<br />
2. broccoli slaw<br />
3. white peaches - get yourself some before summer is over<br />
4. baby carrots - perfect for snacking<br />
5. cut up pineapple - time saver<br />
6. snow peas - great for hummus<br />
7. bananas - made a dessert with these<br />
8. 1 ear of corn - i'm single<br />
9. red bell pepper - great for stir-frys<br />
10. lime & lemon - get some everytime i go shopping<br />
11. butter lettuce - aaaaamazing<br />
12. broccoli - quick weeknight side dish<br />
13. baby potatoes - just rinse & roast - no need to dice up</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WNP9nz6ZMBnx8U6b1AyfTpHcc52SyZpxhcZalSNE5BpSI1f_V-Oli2kwUNdV52kMOfjFUVuL3q_f4X-Xx0Rb_bLlZJ7GRlvD1XQ68Oq9aymuxwIe7iemhnUO85-JTalI487E-CWjcQU/s1600/trader+joes+groceries+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WNP9nz6ZMBnx8U6b1AyfTpHcc52SyZpxhcZalSNE5BpSI1f_V-Oli2kwUNdV52kMOfjFUVuL3q_f4X-Xx0Rb_bLlZJ7GRlvD1XQ68Oq9aymuxwIe7iemhnUO85-JTalI487E-CWjcQU/s640/trader+joes+groceries+2.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>freezer section<br />
</b>1. chimichurri salmon - goes from freezer to oven to table<br />
2. steelcut oatmeal - quick way to start the morning on a healthy start<br />
3. best brown rice. ever.<br />
4. raspberry, lemon and strawberry fruit pops. yums.</td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Jz-VUcBrfoyqZ6s_9zVIZc8Z3atYE7yQZslzf8Tj4KclgGo3r9B1VICmhrKujypseE9xkRdx2zd_h5COP3SymuCBZD5KkoN0z-ihlVbcJ7M6xKb05lOBkxeteuvr4Igdnsg8Z_5YAvw/s1600/trader+joes+groceries+3.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Jz-VUcBrfoyqZ6s_9zVIZc8Z3atYE7yQZslzf8Tj4KclgGo3r9B1VICmhrKujypseE9xkRdx2zd_h5COP3SymuCBZD5KkoN0z-ihlVbcJ7M6xKb05lOBkxeteuvr4Igdnsg8Z_5YAvw/s640/trader+joes+groceries+3.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>refrigerator section<br />
<span class="Apple-style-span" style="font-weight: normal;">1. low-fat parmesan ranch dressing. close second to hidden valley ranch<br />
2. egg whites - part of my sunday routine<br />
3. low-fat brie - who knew??<br />
4. one beer - again i'm single<br />
5. pulled bbq chicken - ready in under 5 minutes<br />
6. best turkey bacon i've ever had<br />
7. cheddddddaaaa cheese</span></b></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbpGV3UxR3j5bC951Hr2YvxtjqPBHS4d_85L_JBhjTl1ZJBcHr4K9M_TK5PCTS3oKxpSRwkg66MUPpyZ3yWOJAxbgSPjWKTfo_fXS5x51rMptzNErh9hO-ugiX1uQ3lPuhGGjuz1m700A/s1600/trader+joes+groceries+4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbpGV3UxR3j5bC951Hr2YvxtjqPBHS4d_85L_JBhjTl1ZJBcHr4K9M_TK5PCTS3oKxpSRwkg66MUPpyZ3yWOJAxbgSPjWKTfo_fXS5x51rMptzNErh9hO-ugiX1uQ3lPuhGGjuz1m700A/s640/trader+joes+groceries+4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>pantry staples<br />
<span class="Apple-style-span" style="font-weight: normal;">1. sparkling waters - lemon and raspberry lime<br />
2. whole grain tortillas<br />
3. general tso stir fry sauce - great for all those veggies i bought<br />
4. whole wheat couscous - a must<br />
5. whole wheat bread - surprisingly really soft and yummy<br />
6. raspberry jam - obvi to go with the brie<br />
7. dark chocolate covered peanut butter wafer cookies - impulse buy<br />
8. individual fruit & nut snack mix - curbs the 4pm hunger calling<br />
9. peanut butter - paired this with the banana for a dessert<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></span></span></b></td></tr>
</tbody></table>kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-89547776312656169112011-08-21T15:31:00.000-04:002011-08-21T15:31:42.389-04:00roasted jalapeño-tomato salsa with fresh cilantro<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofJKJOyeCagRBX0rSsU_pgHnsoVMWG3_DRgRjhKB3q1QwH5QVJWKcJLX6-LdApiZGlNDVl_0N7Bcbo8yeS6fCdcaAtU4fdpNKzcDmBOD1mEvN0kUhP-1Q1l13o0g4l9nKgFONmZs1yCc/s1600/roasted+jalapen%25CC%2583o-tomato+salsa+with+fresh+cilantro.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjofJKJOyeCagRBX0rSsU_pgHnsoVMWG3_DRgRjhKB3q1QwH5QVJWKcJLX6-LdApiZGlNDVl_0N7Bcbo8yeS6fCdcaAtU4fdpNKzcDmBOD1mEvN0kUhP-1Q1l13o0g4l9nKgFONmZs1yCc/s640/roasted+jalapen%25CC%2583o-tomato+salsa+with+fresh+cilantro.jpg" width="640" /></a></div><br />
nothing beats fresh salsa. especially really good fresh salsa. especially when the <a href="http://www.epicurious.com/recipes/food/views/Roasted-Jalapeno-Tomato-Salsa-with-Fresh-Cilantro-105450">recipe comes from rick bayless</a> - the mexican cooking connoisseur. i knew it was going to be good before i even made it.<br />
<br />
roasting the vegetables gives an authentic taste, making you feel like you're eating salsa from a mexican restaurant and not that bottled stuff. i made this for the nanny family a couple weekends ago and they gobbled it up.<br />
<br />
<b><i>ingredients:</i></b><br />
<br />
1 1/2 pounds ripe tomatoes (about 10 medium), preferably plum tomatoes<br />
2 to 3 fresh jalapeño chiles (1 to 1 1/2 ounces), stemmed<br />
half of a small white onion (2 ounces), sliced into 1/4 inch thick rings<br />
4 garlic cloves, peeled<br />
1/4 cup water<br />
1/3 cup chopped fresh cilantro, loosely packed<br />
1 generous teaspoon salt<br />
1 1/2 teaspoons cider vinegar<br />
<br />
<i><b>directions:</b></i><br />
<br />
preheat broiler. place tomatoes and jalapeños on baking sheet. set pan about 4 inches below broiler and cook for about 6 minutes. (they should be darkly roasted). rotate tomatoes/jalapeños and cook for 6 more minutes on other side. (the tomato skins will split and curl in places) set aside to cool.<br />
<br />
turn the oven down to 425 degrees. place onion rings and garlic on baking sheet and roast for about 15 minutes. onion should be browned and garlic should be soft and browned in spots. set aside to cool.<br />
<br />
in a food processor, pulse the jalapeños, garlic and onion. spoon into big bowl. add tomatoes (including juices from roasting pan) to processor giving them a coarse chop. add to bowl. stir in enough water to give salsa an easily spoonable consistency. add cilantro. taste and season with salt and vinegar.<br />
<br />
serve with your favorite tortilla chips and <a href="http://pbandkelly.blogspot.com/2010/08/homemade-reduced-fat-guacamole.html">guacamole</a>.<br />
<br />
<br />
kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-67126742571355483972011-08-19T14:47:00.000-04:002011-08-19T14:47:15.591-04:00mini turkey bacon and spinach quiches<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrXVXedXWc4oasnSHYxW_f088Ok3NXmHbM7iEb6DqOGBasQnj8r60tvRFob-4JADDQNsqQs-4FMVd8siiNwiC331HpmeOxCE5NOjb39mvTvEkuztE2-_eYMTg8Yfu8uZo3GfB76Mpei4/s1600/mini+turkey+bacon+and+spinach+quiches.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrXVXedXWc4oasnSHYxW_f088Ok3NXmHbM7iEb6DqOGBasQnj8r60tvRFob-4JADDQNsqQs-4FMVd8siiNwiC331HpmeOxCE5NOjb39mvTvEkuztE2-_eYMTg8Yfu8uZo3GfB76Mpei4/s640/mini+turkey+bacon+and+spinach+quiches.jpg" width="640" /></a></div><br />
this is part 1 of a new series i'm working on over at clarendon patch. it's all about learning how to eat healthy on the go. this week is breakfast. you can make them ahead of time, freeze them and pop them in the microwave before you leave in the morning.<br />
<br />
check it out at <a href="http://patch.com/A-lk68">http://patch.com/A-lk68</a>kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0tag:blogger.com,1999:blog-527335763499825493.post-62787907029334724152011-08-17T18:19:00.000-04:002011-08-17T18:19:15.700-04:00grilled blueberry bbq chicken<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4LavHvMuasOCEHBUzk3_kGp31nNgrUYf_ANIQp5bUz3ek7sZsHBAy6LVPzBet3U46OgXxn-r-vrhx1K7erFdMnftsk8XbNQqFSvL316_Cdk_mR1_-S-NhfHu6VL58AAkjSWyMxNsQsk8/s1600/IMG_0208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4LavHvMuasOCEHBUzk3_kGp31nNgrUYf_ANIQp5bUz3ek7sZsHBAy6LVPzBet3U46OgXxn-r-vrhx1K7erFdMnftsk8XbNQqFSvL316_Cdk_mR1_-S-NhfHu6VL58AAkjSWyMxNsQsk8/s640/IMG_0208.JPG" width="640" /></a></div><br />
i found this recipe over at <a href="http://www.howsweeteats.com/2011/06/grilled-blueberry-bbq-salmon/">how sweet it is</a>. if you've never checked out her blog, please do. she is hilarious, a great writer and even better cook. and all of her recipes look amazing.<br />
<br />
anywho - i started to make this non-traditional bbq sauce when i realized i didn't have a few of the ingredients she called for. so i improvised a little bit. the end result was a tangy bbq sauce with a little bit of a sweet bite. it's fun, it's seasonal and its really versatile - you can serve it on just about anything - chicken, seafood, pork, beef.<br />
<b><i><br />
</i></b><br />
<b><i>ingredients:</i></b><br />
<br />
1 pound chicken cutlets<br />
2/3 cup fresh blueberries<br />
1/3 cup ketchup<br />
1 tablespoon apple cider vinegar<br />
1 tablespoon balsamic vinegar<br />
2 tablespoons brown sugar<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon onion powder<br />
1 teaspoon dijon mustard<br />
couple dashes of hot sauce<br />
salt and pepper<br />
<br />
<b><i>directions:</i></b><br />
in a small sauce pan heat blueberries over low heat. cook for about 10 minutes until berries begin to burst. mash with fork. add ketchup, both vinegars, brown sugar, onion powder, garlic powder, dijon mustard, and hot sauce. season with salt and pepper. turn heat up to medium and cook until sauce begins to bubble. turn heat back down to low and cook for 20 minutes, stirring every few minutes. sauce should be thick with visible blueberries chunks.<br />
<br />
grill chicken however you normally do it. take off grill and slather bbq sauce on chicken with pastry brush. serve remaining bbq sauce on the side with your favorite vegetable.<br />
kellyhttp://www.blogger.com/profile/07317687523903219811noreply@blogger.com0