tag:blogger.com,1999:blog-49181966790564991002024-03-13T12:53:25.498-04:00Simply LydiaLydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-4918196679056499100.post-476797346836071922011-03-18T12:28:00.000-04:002011-03-18T12:28:44.639-04:00Irish Soda Bread<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh4.googleusercontent.com/-ZrV6LEiVXYI/TYOID_MVgCI/AAAAAAAAAN4/HthlJbZThZ4/s1600/DSC05318.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" r6="true" src="https://lh4.googleusercontent.com/-ZrV6LEiVXYI/TYOID_MVgCI/AAAAAAAAAN4/HthlJbZThZ4/s320/DSC05318.JPG" width="320" /></a>Hello. I'm sorry I'm a day short of blogging this recipe but I want to share it with you. This is not your typical frying pan Irish Soda Bread. This is nice, moist and cake-like. It's very easy to make and a real crowd pleaser. I suggest that you do not try to half this recipe. I've tried several times and it doesn't come out right. </div><br />
<strong>Irish Soda Bread</strong><br />
<br />
6 cups flour<br />
1 cup sugar<br />
1 1/2 tsp baking soda<br />
3 tsp baking powder<br />
1 1/2 tsp salt<br />
6 oz butter<br />
1 cup raisins<br />
1 quart buttermilk<br />
<br />
Preheat oven to 375 degrees<br />
<br />
Mix dry ingredients in large bowl. Cut in butter. Add raisins, mix until coated. Add buttermilk, a little at a time. The dough will be wet and soft. <br />
<br />
Bake in two buttered pie plates for about an hour or until tops are golden brown. Make sure you draw a cross on top of each of the cakes as this is the traditional way the cakes are made.Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com0tag:blogger.com,1999:blog-4918196679056499100.post-52891595974904859562011-03-03T10:53:00.000-05:002011-03-03T10:53:59.033-05:00Cream of Mushroom Soup<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://lh3.googleusercontent.com/-yRrZ_ftcDck/TW-5XDQvMJI/AAAAAAAAAN0/JlUkP0j4lPQ/s1600/DSC05304.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" l6="true" src="https://lh3.googleusercontent.com/-yRrZ_ftcDck/TW-5XDQvMJI/AAAAAAAAAN0/JlUkP0j4lPQ/s320/DSC05304.JPG" width="320" /></a>Hello Followers!!! I'm sorry I've been gone so long. I really don't have an excuse why but the important part is that I'm back! I think I lost my creativeness in the kitchen but it seems my cooking mojo is back. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I would like to share with you a very delicious recipe. My mother's Cream of Mushroom Soup. This is the perfect comfort soup. She has been making this as long as I can remember and when I was younger, I wasn't a fan of the mushroom. I feel bad that I've missed out on something so good. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>A few hints, I use pre-sliced mushrooms (and so does Mom) because it definitely cuts the preparation time. And you can adjust the soy sauce and sherry to your liking. If you're not a big fan, use less. We have a tendency to use a little more because it perks up the flavor. <br />
<br />
Cream of Mushroom Soup<br />
<br />
3/4 lbs fresh mushrooms - whole or pre-sliced<br />
1 leek - white part only<br />
3 tbsp. butter<br />
3 1/2 tbsp. flour<br />
3 c. chicken broth<br />
1 1/2 tbsp. soy sauce<br />
1 1/2 tbsp. sherry<br />
1 1/2 c. light cream<br />
salt and pepper to taste<br />
<br />
Clean and slice mushrooms (if you didn't get pre-sliced). Trim off and discard green portion of the leek. Wash the leek well and remove any dirt from the layers (if necessary). Finely dice the leak. <br />
<br />
In a large saucepan, melt butter. Add mushrooms and leek and cook over medium heat, stirring occasionally for about 5 minutes. Stir in flour and cook for about 2 minutes, stirring occasionally. Add chicken broth, soy sauce and sherry. Simmer for about 10 minutes. Add cream and salt and pepper. Bring back to a simmer (not boil) and serve. <br />
<br />
Enjoy!Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com3tag:blogger.com,1999:blog-4918196679056499100.post-5152510634696712842009-12-29T09:02:00.000-05:002009-12-29T09:02:15.454-05:00Coconut Shrimp<div align="left" class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BdqgTpLqpFI/SzoHkQCJW7I/AAAAAAAAANY/_Y29grzmuEI/s1600-h/DSC04260.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" ps="true" src="http://3.bp.blogspot.com/_BdqgTpLqpFI/SzoHkQCJW7I/AAAAAAAAANY/_Y29grzmuEI/s320/DSC04260.JPG" /></span></a><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">I cannot believe that in a few days it will be 2010! This year has flown right on by. I hope that all my foodie friends who have stopped by have had a fun and safe holiday so far and wish you all a happy new year.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Today I'm posting my husband's favorite meal - Coconut Shrimp. I made this for his birthday this year and he absolutely loves this. I think this was one of the first recipes I've ever cooked for him. What I like about it, it's an easy meal and you can pair it with anything - fancy it up with some mashed potatoes or just serve it alone as an appetizer. This recipe is scaled down for two people but it can easily be doubled or tripled.</span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Coconut Shrimp</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 lb. large shrimp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. cornstarch</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp. black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp. cayenne pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 egg whites</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 c. sweetened shredded coconut</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil for frying</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Peel, devein and butterfly shrimp. In a small bowl, mix cornstarch, salt, black pepper and cayenne pepper. In a separate bowl, whisk egg whites until foamy. In a third bowl, add coconut. In an assembly line, dip shrimp in cornstarch mixture (shake off excess), then dip into egg whites and lastly, dip into coconut. Make sure you press the shrimp in the coconut to coat well. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a large pan, heat oil over medium high heat. Fry half batch of shrimp (about 5-6 - depending on size of shrimp and pan) for about 3 minutes on each side - or until golden brown. Place on rack to drain. Serve warm. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">If you liked this, you may like:</span><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/10/baked-stuffed-shrimp-with-crabmeat.html"><span style="font-family: Arial, Helvetica, sans-serif;">Baked Stuffed Shrimp with Crabmeat </span></a><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/09/shrimp-scampi.html"><span style="font-family: Arial, Helvetica, sans-serif;">Shrimp Scampi </span></a>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com6tag:blogger.com,1999:blog-4918196679056499100.post-22717772290946434102009-11-19T09:49:00.001-05:002009-11-19T13:11:42.210-05:00Twice Baked Stuffed Potates for Two<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BdqgTpLqpFI/SwVQBu8RNdI/AAAAAAAAANQ/RZXFMlelaaM/s1600/DSC04243.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/_BdqgTpLqpFI/SwVQBu8RNdI/AAAAAAAAANQ/RZXFMlelaaM/s320/DSC04243.JPG" yr="true" /></span></a><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">This is another one of my husband's favorite side dishes. I think he likes this because I make a little potato skin out of the top. They take a little time to make but you can short cut by cooking the potato in the microwave. Trust me, it will crisp up when you throw it back in the oven for the cheese to melt. </span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Twice Baked Stuffed Potatoes for Two</span></strong><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 large Russet potatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp. butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. sour cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. cheddar cheese</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. bacon, cooked and crumbled</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper (to taste)</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 375 degrees. Pierce potatoes with fork and cook in oven for about an hour or until done (if you don't have time to cook for an hour, just cook in microwave). Remove potatoes and cut off tops of potato, set top aside.. Let cool for about 5 minutes. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Scoop out potato in a bowl, being careful not to rip. Leave enough potato inside to form a shell but not too thin. Add butter, sour cream, salt and pepper (to taste) to bowl and mash with fork until well mixed. Add bacon and cheese, leaving some aside for topping and for the 'potato tops'. Mix well and fill mixture into potato shell. Sprinkle 'potato tops' and potato with remaining cheese and bacon. Bake in oven at 375 degrees for about 20 minutes, or until cheese has melted. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">If you liked this, you may like:</span><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/09/roasted-potatoes.html"><span style="font-family: Arial, Helvetica, sans-serif;">Roasted Potatoes </span></a><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/09/breakfast-potatoes.html"><span style="font-family: Arial, Helvetica, sans-serif;">Breakfast Potatoes </span></a>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com1tag:blogger.com,1999:blog-4918196679056499100.post-8008552506339268632009-11-13T08:13:00.000-05:002009-11-13T08:13:24.715-05:00Easy and Pleasing Appetizers<span style="font-family: Arial, Helvetica, sans-serif;">Thanksgiving is one of the busiest times of the year. You know your main menu: turkey and mashed potatoes, what vegatble you're going to serve and your special Pumpkin Pie for dessert. What are you going to make for an appetizer? Are you going to serve just cheese and crackers with some veggies to hold your guests over before serving Tom Turkey? Here are a few appetizers that are quick and easy to make. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BdqgTpLqpFI/Sv1U7B_tkbI/AAAAAAAAAMg/lefYfrYe-oA/s1600-h/DSC03966.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" sr="true" src="http://1.bp.blogspot.com/_BdqgTpLqpFI/Sv1U7B_tkbI/AAAAAAAAAMg/lefYfrYe-oA/s400/DSC03966.JPG" /></span></a><br />
</div><a href="http://simply-lydia.blogspot.com/2009/08/sausage-bread.html"><span style="font-family: Arial, Helvetica, sans-serif;"><em>Sausage Bread</em> </span></a><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">This tasty snack can feed a crowd. You can make it the night before and warm it in the oven right before the guests come over. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BdqgTpLqpFI/Sv1WsG0c-sI/AAAAAAAAAMo/h8sAfoOu5us/s1600-h/DSC03726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" sr="true" src="http://4.bp.blogspot.com/_BdqgTpLqpFI/Sv1WsG0c-sI/AAAAAAAAAMo/h8sAfoOu5us/s400/DSC03726.JPG" /></span></a><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://simply-lydia.blogspot.com/2009/08/buffalo-chicken-egg-rolls.html"><span style="font-family: Arial, Helvetica, sans-serif;"><em>Buffalo Chicken Egg Rolls</em> </span></a><a href="http://simply-lydia.blogspot.com/2009/08/buffalo-chicken-egg-rolls.html"></a><br />
</div><br />
<span style="font-family: Arial, Helvetica, sans-serif;">These egg rolls will win the hearts of your guests. You can make the filling the night before whcih is a great time saver. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BdqgTpLqpFI/Sv1XvWKMOII/AAAAAAAAAMw/7kNkz-noHgw/s1600-h/DSC03934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" sr="true" src="http://1.bp.blogspot.com/_BdqgTpLqpFI/Sv1XvWKMOII/AAAAAAAAAMw/7kNkz-noHgw/s400/DSC03934.JPG" /></span></a><br />
</div><a href="http://simply-lydia.blogspot.com/2009/09/touchdown-chicken.html"><span style="font-family: Arial, Helvetica, sans-serif;"><em>Touchdown Chicken</em> </span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">These little nuggets are very kid friendly. They are very quick to make and very good to eat. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BdqgTpLqpFI/Sv1Ys1mCckI/AAAAAAAAAM4/lvYtDj0rcvg/s1600-h/DSC03757.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" sr="true" src="http://1.bp.blogspot.com/_BdqgTpLqpFI/Sv1Ys1mCckI/AAAAAAAAAM4/lvYtDj0rcvg/s400/DSC03757.JPG" /></span></a><br />
</div><div class="separator" style="clear: both; text-align: left;"><em><a href="http://simply-lydia.blogspot.com/2009/08/empanadas_23.html"><span style="font-family: Arial, Helvetica, sans-serif;">Empanadas </span></a></em><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">This is my husband's favorite snack. The best part - you can change this recipe to whatever you want. If you don't want a meat filling, go ahead and swap it with some pizza sauce, mozzarella cheese and some pepperoni. </span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BdqgTpLqpFI/Sv1aDItYogI/AAAAAAAAANI/G6r1sIvyU34/s1600-h/DSC04269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" sr="true" src="http://4.bp.blogspot.com/_BdqgTpLqpFI/Sv1aDItYogI/AAAAAAAAANI/G6r1sIvyU34/s400/DSC04269.JPG" /></span></a><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="http://simply-lydia.blogspot.com/2009/08/evvies-cheese-puffs.html"><span style="font-family: Arial, Helvetica, sans-serif;"><em>Evvie's Cheese Puffs</em> </span></a><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I think these Cheese Puffs are the fastest appetizer I've ever made. They just need about 5 minutes under the broiler in the toaster oven and they're done. </span><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">I hope you enjoyed the recipes above and that I offered some help. I wish you all a safe and healthy Thanksgiving to you and your family. </span><br />
</div>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com1tag:blogger.com,1999:blog-4918196679056499100.post-2993080900511304952009-11-12T12:42:00.001-05:002009-11-19T13:11:53.058-05:00Sesame Chicken<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BdqgTpLqpFI/SvxFkzUpN-I/AAAAAAAAAMY/WlfOk8om5WQ/s1600-h/DSC04256.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" sr="true" src="http://3.bp.blogspot.com/_BdqgTpLqpFI/SvxFkzUpN-I/AAAAAAAAAMY/WlfOk8om5WQ/s320/DSC04256.JPG" /></span></a><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">I will admit, I'm not a big fan of Chinese food but I do love Sesame Chicken. We went out to dinner earlier in the week and I ordered Sesame Chicken, which I haven't had in the longest time. It inspired me to try to figure out how to make my own. I wasn't too confident as the last time I made Chinese, my Lo Mein went straight from my wok to my garbage. It wasn't so last night. It was delicious! My husband felt that the sauce could have more sugar but I thought it was just fine. So, in making, when you taste the sauce, you can add more to it to taste. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Sesame Chicken</strong></span><br />
<br />
<span style="font-family: Arial;"><em>Marinade</em></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons flour </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons cornstarch </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon baking soda </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon baking powder </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons soy sauce </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon dry sherry </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons water </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon canola oil </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 dash sesame oil </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 pound boneless chicken breast meat - cubed </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil for frying</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><em>Sauce</em><br />
1 cup chicken broth </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 - 1 cup white sugar (depending on how sweet you want it)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons white vinegar </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons soy sauce </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons sesame oil </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 teaspoon chile paste </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon garlic powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup cornstarch </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup water </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><em>Garnish</em></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons sesame seeds</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons green onion</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mix flour, cornstarch, baking soda and baking powder into a bowl. Add soy sauce, sherry, water, oil and sesame oil to mixture. Whisk until smooth. Add chicken and stir until chicken is coated in batter. Cover and refrigerate for about 30 minutes. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">While chicken is marinating, in a small saucepan, add chicken broth, sugar, vinegar, soy sauce, sesame oil, chile paste and garlic powder. Whisk and bring to a boil. In a measuring cup, add cornstarch and 1/2 cup of water; dissolve and add to boiling sauce. Simmer and whisk sauce until it thickens (about 2 minutes). Turn heat to low and keep sauce warm.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">In wok, heat oil on medium high heat. Add chicken in small batches and fry until golden brown (about 5 minutes). Drain on wok rack and start next batch. After chicken has drained, put on a plate lined with paper towel and slightly tent plate with foil to keep chicken warm. Once all chicken has been cooked, transfer to serving dish and pour sauce over chicken. Garnish with sesame seeds and green onion. Serve with your favorite rice. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">If you liked this, you may like:</span><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/09/touchdown-chicken.html"><span style="font-family: Arial, Helvetica, sans-serif;">Touchdown Chicken </span></a>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com10tag:blogger.com,1999:blog-4918196679056499100.post-36276368463042822332009-11-03T15:52:00.000-05:002009-11-03T15:52:58.595-05:00Lydia's not so Beef Wellington for Two<div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/_BdqgTpLqpFI/SvCPUQBOStI/AAAAAAAAAMQ/lSJJpjpeBdw/s1600-h/DSC04230.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/_BdqgTpLqpFI/SvCPUQBOStI/AAAAAAAAAMQ/lSJJpjpeBdw/s320/DSC04230.JPG" vr="true" /></span></a><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">I thought this would be a great meal to post for all of you that are looking for dinners for two. We have had Beef Wellington in the past and thought it would be fun to make again. As I was digging around for some recipes, I saw that it had mushrooms and pate in the recipe - this is stuff my husband won't eat. So, I came up with a little recreation that was husband friendly and I still got my mushrooms. </span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Lydia's not so Beef Wellington for Two</span></strong><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 pieces of Filet Mignon - about 1/2 lb. each</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp. oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 sheet </span><a href="http://www.puffpastry.com/"><span style="font-family: Arial, Helvetica, sans-serif;">Pepperidge Farm Puff Pastry </span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Egg wash (1 beaten egg with a splash of water)</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mushroom Sauce</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. sliced mushrooms</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 tbsp. butter </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt, pepper and garlic powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 tbsp. finely chopped shallot</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 tbsp. red wine (I used Cabernet)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 c. beef broth or stock</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven at 450 degrees. Heat oil in a medium skillet over high heat. Salt and pepper filets. Sear filets for about one minute on each side and set on plate to rest. Refridgerate until filets are cool to touch. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Roll puff pastry on a lightly floured surface into a rectangle - about 6" x 12" and 1/4" thick. Place filet on one side of pastry, leaving enough room to fold pastry around filet. Brush egg wash over pastry. Fold pastry over filet, molding it around the meat. Cut pastry and remove filet cut out. Glaze pastry with egg wash. **Optional - you can decorate the top of your pastry with cut outs of the remaining dough. I made our first initials and put it on top of the pastry. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Bake for 15 minutes or until pastry is golden brown.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Saute mushrooms in 2 tbsp. butter. Season with salt, pepper and garlic powder. Set aside.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In the same frying pan you seared the filet, saute shallots over medium heat, for about a minute. Add wine and boil until it's reduced by half - usually about 2 minutes. Add beef broth and boil until mixture turns syrupy (usually about 10 minutes). Add remaining butter and whisk until melted. Add mushrooms and pour over puff pastry. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">If you liked this, you may like: </span><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/09/beef-fajitas.html"><span style="font-family: Arial, Helvetica, sans-serif;">Beef Fajitas </span></a><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/10/beef-stew.html"><span style="font-family: Arial, Helvetica, sans-serif;">Beef Stew </span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com8tag:blogger.com,1999:blog-4918196679056499100.post-74605205325765017312009-10-30T10:49:00.001-04:002009-10-30T10:51:12.686-04:00Halloween Dirt Cake<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/_BdqgTpLqpFI/SurmYr3IVdI/AAAAAAAAAMI/Ccqro1X_hVI/s1600-h/DSC04195.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/_BdqgTpLqpFI/SurmYr3IVdI/AAAAAAAAAMI/Ccqro1X_hVI/s320/DSC04195.JPG" vr="true" /></span></a><span style="font-family: Arial, Helvetica, sans-serif;">Looking for a different dessert for Halloween? Look no further. Dirt Cake is the way to go. It's very easy, kid friendly, fun to make and you can really show your creative side. It's really fun decorating this cake. You can leave it as plain as I did or really jazz it up for Halloween. I <em>tried</em> making tombstones out of </span><a href="http://www.pepperidgefarm.com/ProductDetail.aspx?catID=725"><span style="font-family: Arial, Helvetica, sans-serif;">Pepperidge Farm Milano Cookies</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> by coating them with white chocolate but they didn't look right. </span><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Halloween Dirt Cake</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 box </span><a href="http://www.bettycrocker.com/products/supermoist-cakes/supermoist-product-landing-page.htm"><span style="font-family: Arial, Helvetica, sans-serif;">Betty Crocker Super Moist Yellow Cake Mix</span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 can </span><a href="http://www.bettycrocker.com/products/frostings/frosting-product-landing-page.htm"><span style="font-family: Arial, Helvetica, sans-serif;">Betty Crocker Whipped Frosting - Chocolate</span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">15 </span><a href="http://www.nabiscoworld.com/Oreo/"><span style="font-family: Arial, Helvetica, sans-serif;">Oreos</span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">10 gummy worms</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Make cake according to directions on cake box. Depending on how many people you are feeding, you can either make a 13x9 cake or 2 8x8 cakes. Let cake cool.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Separate Oreos and remove the filling. Crush the oreos and set aside. Once cake has cooled, frost cake with frosting. Cover frosting with Oreos to make "dirt". Decorate cake with gummy worms or other Halloween items. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">If you liked this, you may like:</span><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/10/monkey-bread.html"><span style="font-family: Arial, Helvetica, sans-serif;">Monkey Bread </span></a><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/10/apple-crisp-for-two.html"><span style="font-family: Arial, Helvetica, sans-serif;">Apple Crisp for Two </span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com7tag:blogger.com,1999:blog-4918196679056499100.post-30896203371775571332009-10-22T13:23:00.000-04:002009-10-22T13:23:36.343-04:00Peanut Butter Cookies for Two<div class="separator" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/_BdqgTpLqpFI/SuCPahIxWHI/AAAAAAAAAMA/ah5WnUIZzFA/s1600-h/DSC04179.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="http://2.bp.blogspot.com/_BdqgTpLqpFI/SuCPahIxWHI/AAAAAAAAAMA/ah5WnUIZzFA/s320/DSC04179.JPG" vr="true" /></span></a><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">If you like peanut butter, you'll love these cookies. They are a chef's best friend. They are very quick to make, easy clean up and delicious. I've scaled down this recipe because the original just makes too much. This recipe makes about 12 cookies, which is perfect for two people. </span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Peanut Butter Cookies for Two</span></strong><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. butter, softened</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. peanut butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. brown sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. baking soda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 egg</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. vanilla</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. + 1/8 c. flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sugar</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 375 degrees. In a large mixing bowl, cream butter and peanut butter with an electric mixer on medium speed for about 30-40 seconds. Add sugar, brown sugar, baking soda and baking powder. Mix until combined. Scrape sides of bowl while mixing. Beat in egg and vanilla until well incorporated. Beat in flour and mix well. Depending on how warm your kitchen is, you may want to refrigerate the dough for about 15 min so the do will be easy to handle. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a small bowl, add about 1/4 sugar. Roll spoonful of dough into 1" balls. Roll ball in dough and place on cookie sheet. Flatten cookie with fork, making crisscross with fork tines. Bake at 375 degrees for about 9 minutes or until bottoms are slightly browned. Cool on wire rack. </span><br />
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<span style="font-family: Arial;">Enjoy!</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">If you liked this, you may like: </span><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/10/pumpkin-cookies-with-walnuts.html"><span style="font-family: Arial, Helvetica, sans-serif;">Pumpkin Cookies with Walnuts </span></a><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/10/apple-crisp-for-two.html"><span style="font-family: Arial, Helvetica, sans-serif;">Apple Crisp for Two </span></a>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com6tag:blogger.com,1999:blog-4918196679056499100.post-61956633684525905682009-10-21T11:41:00.002-04:002009-10-21T11:58:53.375-04:00Joanne's New England Clam Chowder<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_BdqgTpLqpFI/St8osi4D75I/AAAAAAAAAL4/fIyalhAlFAc/s1600-h/DSC04114.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="http://3.bp.blogspot.com/_BdqgTpLqpFI/St8osi4D75I/AAAAAAAAAL4/fIyalhAlFAc/s320/DSC04114.JPG" vr="true" /></span></a><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">Here is another secret family recipe I would like to share with you all - my mother's New England Clam Chowder. My parents have been making this for years and people always ask them when they are going to make it again. It's something that they cook together: he makes the roux; she does the rest. It's creamy and the perfect meal to eat on a cold day. You can double or triple the recipe to your liking.</span><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">Joanne's New England Clam Chowder</span></strong><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 10 oz. cans of baby clams</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. clam juice</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 slices of bacon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. chopped onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 c. diced potatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 c. half and half</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. cocktail Sherry</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp. flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp. butter</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. celery salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. pepper</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Drain clams and pour liquid into a measuring cup. Add water to clam juice to make 1 cup of juice. Rinse clams under water and set aside to drain. Cut bacon into 1/2 " strips (Mom uses kitchen shears) and fry in a large saucepan until crisp. Add onion and cook until tender. Add potatoes and clam juice. Cover and let simmer until potatoes are tender (about 15 minutes). Add half and hlaf and Sherry and let simmer. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">In a small sauce pan, melt butter and add flour to make a roux. Cook until thick and light golden brown. Stir into soup. Cook slow and stir until thick. Add remaining seasonings and clams. Let simmer for about 10 minutes. Serve with oyster crackers. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">If you liked this, you may like:</span><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/10/beef-stew.html"><span style="font-family: Arial, Helvetica, sans-serif;">Beef Stew </span></a><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/09/french-onion-soup.html"><span style="font-family: Arial, Helvetica, sans-serif;">French Onion Soup </span></a>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com5tag:blogger.com,1999:blog-4918196679056499100.post-84709986203136459052009-10-20T12:12:00.001-04:002009-10-20T12:48:59.655-04:00Beef Stew<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_BdqgTpLqpFI/St3bOdODvcI/AAAAAAAAALw/upxS_FFZFvI/s1600-h/DSC04153.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/_BdqgTpLqpFI/St3bOdODvcI/AAAAAAAAALw/upxS_FFZFvI/s320/DSC04153.JPG" vr="true" /></span></a><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">I have a confession... I do not own a Crockpot. You would think that I would have one sitting next to my mixer, but I don't. Whenever I make something that takes a long period of time to cook, it's always on the stove. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">I had a craving for stew yesterday and started searching around for recipes and funny enough, most of them were made in a Crockpot. I had a few ideas and started cooking away. It seemed to be missing something and I had no clue what it was. I was on the phone with my mother and she was the savior of the stew (my mother didn't think I'd give her credit and here it is). She asked me if I had red wine and if I did, add some to it. It was exactly what it needed. Thank you Mom - see I do listen sometimes. This serves about 3 servings - enough for dinner for two and lunch for tomorrow. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Beef Stew</strong></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/4 lb. top round stewed beef - cut into 1" chunks</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp. canola oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 c. beef broth</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 beef bouillon cubes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. </span><a href="http://www.gravy.com/"><span style="font-family: Arial, Helvetica, sans-serif;">Gravy Master</span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. red wine (I used Merlot)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/8 tsp. pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 carrot, peeled and cut into 1" pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 box frozen pearl onions</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 medium potatoes, peeled and cut into 1" pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. cold water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tbsp. flour</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a 4 qt. Dutch oven, heat oil over medium heat. Add beef and cook for 15 minutes, until sides are browned. Add broth, water, bouillon cubes, </span><a href="http://www.gravy.com/"><span style="font-family: Arial, Helvetica, sans-serif;">Gravy Master</span></a><span style="font-family: Arial, Helvetica, sans-serif;"> ,wine, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 2 1/2 hours or until beef is almost tender. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Add carrots, onions and potatoes. Cover and cook for about 30 minutes or until vegetables are tender. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Pour water and flour into a covered container. Shake until mixed. Add mixture to stew and stir constantly. Heat until boiling, stirring constantly. Boil and stir for 1 minute until thickened. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">If you liked this, you may like: </span><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/09/french-onion-soup.html"><span style="font-family: Arial, Helvetica, sans-serif;">French Onion Soup </span></a><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/08/beans-in-stew-habichuelas-guisadas.html"><span style="font-family: Arial, Helvetica, sans-serif;">Beans in Stew Habichuelas Guisadas </span></a><br />
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</span>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com8tag:blogger.com,1999:blog-4918196679056499100.post-61304184769440792972009-10-19T13:53:00.002-04:002009-10-22T14:06:57.938-04:00Apple Crisp for Two<span style="font-family: Arial, Helvetica, sans-serif;"></span><br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/_BdqgTpLqpFI/Styitkej_fI/AAAAAAAAALo/MqMaVS1K4x4/s1600-h/DSC04125.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="http://4.bp.blogspot.com/_BdqgTpLqpFI/Styitkej_fI/AAAAAAAAALo/MqMaVS1K4x4/s320/DSC04125.JPG" vr="true" /></span></a><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">I find it very hard to find a recipe that is just for two people. I love to cook and love to eat what I cook but after the third night of reheats, it gets a little tiring. Lately, I've been going thru my recipes and am trying to scale down my recipes to two servings. One example of a recipe would be Apple Crisp. My husband loves Apple Crisp but by the 3rd day, gets thrown in the garbage. I played around with my Apple Crisp recipe and instead of using a pie plate, I baked it in a loaf pan and it came out terrific. </span><br />
<br />
<br />
<strong>Apple Crisp for Two</strong><br />
<br />
2 Granny Smith apples; peeled, cored and sliced <br />
1 tbsp. orange juice<br />
1/4 c. brown sugar<br />
1/4 c. sugar<br />
1/4 c. flour<br />
1/4 c. oats<br />
1/2 tsp. cinnamon<br />
Dash nutmeg<br />
Dash salt<br />
3 tbsp. butter<br />
<br />
Preheat oven to 350 degrees. Peel, core and slice apples. Place apples in a buttered 9x5x3 inch loaf pan. Pour orange juice over apples (this will keep apples from turning brown). In a medium bowl, mix brown sugar, sugar, flour, oats, cinnamon, nutmeg and salt until well combined. Cut in butter, until crumbly. Sprinkle over apples. Bake in oven for about 30 minutes or until apples are tender and topping is golden brown. Serve with ice cream and whipped cream. <br />
<br />
Enjoy!<br />
<br />
If you liked this, you may like: <br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/08/chocolate-covered-strawberries.html">Chocolate Covered Strawberries </a><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/10/mini-cheesecakes.html">Mini Cheesecakes </a><br />
<br />
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</script>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com10tag:blogger.com,1999:blog-4918196679056499100.post-38779273095589535542009-10-14T13:44:00.000-04:002009-10-14T13:44:13.672-04:00Monkey Bread<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/_BdqgTpLqpFI/StYJJFywOZI/AAAAAAAAALY/QutVCwnNUSQ/s1600-h/DSC04063.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img $r="true" border="0" src="http://1.bp.blogspot.com/_BdqgTpLqpFI/StYJJFywOZI/AAAAAAAAALY/QutVCwnNUSQ/s320/DSC04063.JPG" /></span></a><span style="font-family: Arial, Helvetica, sans-serif;">I was asked to come up with some kind of dessert that was 'chocolatey' and 'fun'. After doing some research, I came up with my own version of Monkey Bread. This is a great dessert or something to eat in the morning with your coffee. It's also kid friendly to make - they can roll the dough into balls and dip them in the butter and sugar. </span><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Monkey Bread</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dough</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 tbsp. warm water (about 100 degrees)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp. sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 envelope dry yeast</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 c. flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 tbsp. sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dash of salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 tbsp. butter, room temperature</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">5 eggs, room temperature</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Topping</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. butter, melted</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. cocoa</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pour 1 tbsp. sugar and yeast on top of the water and set in a warm place until mixture begins to foam. Add flour, sugar and salt in a medium bowl. Cut in butter with a pastry cutter until all is completely blended. Add two eggs and the yeast mixture and mix well. Add the remaining eggs one at a time and mix until dough becomes spongy. Knead dough for about 10 minutes on a floured surface. Place dough in a well greased bowl and roll dough around in bowl to grease all sides. Cover with plastic wrap and set in a warm place to rise. Let rise for about 1 -1 1/2 hrs. until dough has doubled in size. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350 degrees. Butter and flour a bundt pan. Melt butter in a small bowl. In another small bowl, mix sugar, cinnamon and cocoa. Take dough and knead again for about 5 minutes. Shape dough into balls - about 2" in diameter and set aside. Roll dough in the butter and then in the sugar mixture. Place balls in bundt pan forming a layered 'ring'. Cover with a towel and let rise for about 15 minutes. Bake in 350 degrees oven for about 45-50 minutes. Remove bread from pan while still warm. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Your finished product:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BdqgTpLqpFI/StYMkXLQDMI/AAAAAAAAALg/MGXXdfU09Ys/s1600-h/DSC04059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img $r="true" border="0" src="http://2.bp.blogspot.com/_BdqgTpLqpFI/StYMkXLQDMI/AAAAAAAAALg/MGXXdfU09Ys/s400/DSC04059.JPG" /></span></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">If you liked this, you may like:</span><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="http://simply-lydia.blogspot.com/2009/09/pumpkin-bread.html"><span style="font-family: Arial, Helvetica, sans-serif;">Pumpkin Bread</span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<a href="http://simply-lydia.blogspot.com/2009/10/mini-cheesecakes.html"><span style="font-family: Arial, Helvetica, sans-serif;">Mini Cheesecakes</span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><script src="http://w.sharethis.com/button/sharethis.js#publisher=e56e40cf-673b-4c92-858a-a38aeb35030c&type=website" type="text/javascript">
</script></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
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</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com8tag:blogger.com,1999:blog-4918196679056499100.post-70587101092314647462009-10-12T13:54:00.000-04:002009-10-12T13:54:58.105-04:00Mini Cheesecakes<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/_BdqgTpLqpFI/StNm-ZpqNHI/AAAAAAAAALQ/-1GEi9YuZ84/s1600-h/DSC04098.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img $r="true" border="0" src="http://1.bp.blogspot.com/_BdqgTpLqpFI/StNm-ZpqNHI/AAAAAAAAALQ/-1GEi9YuZ84/s320/DSC04098.JPG" /></span></a><span style="font-family: Arial, Helvetica, sans-serif;">As we all know, Thanksgiving is around the corner. This year, my mother and I have split the holidays - she gets Thanksgiving and I'm in charge of Christmas. This will be the first major holiday that I'm doing so I'm a little nervous. I thought the smart thing to do is to try things out before the holidays and I picked dessert first. I've always wanted to try to make mini cheesecakes and thought that this was the perfect opportunity.<br />
<br />
</span><strong><span style="font-family: Arial, Helvetica, sans-serif;">Mini Cheesecakes</span></strong><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">2 packages </span><a href="http://www.readycrust.com/pantry.aspx"><span style="font-family: Arial, Helvetica, sans-serif;">Keebler Ready Crust Mini Graham Cracker Pie Crust</span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 packages (8 oz.) </span><a href="http://brands.kraftfoods.com/philly"><span style="font-family: Arial, Helvetica, sans-serif;">Philadelphia Cream Cheese</span></a><span style="font-family: Arial, Helvetica, sans-serif;">, softened</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp. cornstarch</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tbsp. vanilla</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. sour cream</span><br />
<span style="font-family: Arial;"></span><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 325 degrees. In a large mixing bowl, beat cream cheese on medium speed, until fluffy. Add sugar, cornstarch and vanilla; beat until combined. Add eggs one at a time until mixed thoroughly. Stir in sour cream.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Place mini pie crusts on a cookie sheet. Pour mixture into each crust. Bake at 325 degrees for about 40 minutes or until center is almost set. Cool on wire rack for 15 minutes and then place in fridge. Chill for at least 3 hours and serve. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">If you liked this, you may enjoy: </span><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/10/pumpkin-cookies-with-walnuts.html"><span style="font-family: Arial, Helvetica, sans-serif;">Pumpkin Cookies with Walnuts</span></a><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/09/pumpkin-bread.html"><span style="font-family: Arial, Helvetica, sans-serif;">Pumpkin Bread</span></a><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/08/chocolate-covered-strawberries.html"><span style="font-family: Arial, Helvetica, sans-serif;">Chocolate Covered Strawberries</span></a><br />
<br />
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</script>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com2tag:blogger.com,1999:blog-4918196679056499100.post-13113058351847418402009-10-07T13:16:00.001-04:002010-03-27T10:10:51.769-04:00Baked Stuffed Shrimp with Crabmeat<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BdqgTpLqpFI/SszHX8OndtI/AAAAAAAAALI/nC1nzqH1lKk/s1600-h/DSC04090.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img $r="true" border="0" src="http://1.bp.blogspot.com/_BdqgTpLqpFI/SszHX8OndtI/AAAAAAAAALI/nC1nzqH1lKk/s320/DSC04090.JPG" /></a></div>Today, my husband and I are celebrating our third wedding anniversary. I always try to make something special for a day of celebration. He loves my baked stuffed shrimp so I surprised him with it last night. It's very simple to make and is quite tasty.<br />
<br />
<strong>Baked Stuffed Shrimp with Crabmeat</strong><br />
<br />
1 lb. extra jumbo shrimp<br />
7 tbsp. butter<br />
1 shallot<br />
8 oz. fresh lump crabmeat<br />
1/4 c. mayonnaise<br />
1/2 c. parmesan/romano cheese<br />
1 c. whole milk mozzarella cheese; divided<br />
1/2 c. bread crumbs<br />
1/4 c. white wine<br />
1/4 c. heavy cream<br />
1 tbsp. lemon juice<br />
1/2 beaten egg<br />
1/4 tsp. garlic powder<br />
1/8 tsp. black pepper<br />
Paprika<br />
<br />
Preheat oven to 350 degrees. Shell and devein shrimp. Butterfly shrimp and set aside. Rinse crabmeat and pick thru to remove any remaining shells.<br />
<br />
In a large frying pan, melt 4 tbsp.of butter over medium heat. Add shallot and cook until translucent. Turn heat down to low and add mayo, parm/romano cheese, 1/2 c. mozzarella cheese, bread crumbs, white wine, heavy cream, egg, lemon juice, garlic powder and pepper. Stir over low heat until all is mixed. <br />
<br />
Place shrimp in a butter greased lasagne pan. Put about a tablespoon of crabmeat stuffing in each shrimp. Sprinkle remaining mozzarella cheese and paprika on shrimp. Melt remaining 3 tbsp. butter and drizzle over each shrimp. Bake at 350 degrees for about 30 minutes until stuffing is golden brown. <br />
<br />
Serve with pasta. <br />
<br />
Enjoy!<br />
<br />
If you liked this, you may enjoy:<br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/09/shrimp-with-tomatoes-and-garlic.html">Shrimp with Tomatoes and Garlic</a><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/09/shrimp-scampi.html">Shrimp Scampi</a><br />
<br />
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</script>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com9tag:blogger.com,1999:blog-4918196679056499100.post-79674364091889492232009-10-01T18:01:00.000-04:002009-10-01T18:01:27.111-04:00Pumpkin Cookies with Walnuts<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/_BdqgTpLqpFI/SsUgzcs-H5I/AAAAAAAAALA/WjFIfrUZGMY/s1600-h/DSC04078.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" iq="true" src="http://3.bp.blogspot.com/_BdqgTpLqpFI/SsUgzcs-H5I/AAAAAAAAALA/WjFIfrUZGMY/s320/DSC04078.JPG" /></a>Fall is officially here. For me, it is the beginning of baking season. I was feeling inventive this afternoon and came up with this little brainstorm. I thought it would be nice to surprise my hubby with some cookies when he came home from work. I was praying that these would not be a complete disaster but it was the opposite. These were the best cookies I've ever made. <br />
</div><br />
<strong>Pumpkin Cookies with Walnuts</strong><br />
<br />
1/2 c. butter, softened<br />
1 c. sugar<br />
3/4 c. <a href="http://www.verybestbaking.com/products/libbys/">Libby's 100% Pure Pumpkin</a><br />
1 tsp. vanilla<br />
1 egg<br />
2 c. flour<br />
1 tsp. baking powder<br />
1 tsp. baking soda<br />
1 tsp. cinnamon<br />
1/4 tsp. nutmeg<br />
3/4 chopped walnuts<br />
<br />
Preheat oven to 350 degrees. Cream sugar and butter with mixer. Add pumpkin, vanilla and egg. Mix, scraping side of bowl until well combine. In a medium bowl, add flour, baking soda, baking powder, cinnamon and nutmeg and mix well. Add flour mixture to wet mixture, mixing well, scraping sides of bowl. <br />
<br />
Drop cookie dough by heaping tablespoons on cookie sheet. Add walnuts to top of cookies. Bake for about 15 minutes. Cool on wire rack for about 10 minutes. Drizzle glaze on cookie with spoon and let sit on wire rack until glaze is dried. Recipe for glaze to follow.<br />
<br />
Recipe for Glaze<br />
<br />
1 c. confectionary sugar<br />
3 tbsp. milk<br />
<br />
Whisk until completely mixed.<br />
<br />
Enjoy!<br />
<br />
If you liked this, you may enjoy:<br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/09/pumpkin-bread.html">Pumpkin Bread</a><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/08/chocolate-covered-strawberries.html">Chocolate Covered Strawberries</a><br />
<br />
<br />
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</script>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com8tag:blogger.com,1999:blog-4918196679056499100.post-65416809474340119362009-09-30T13:49:00.001-04:002009-09-30T13:50:28.438-04:00Quiche Lorraine<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_BdqgTpLqpFI/SsOS40ywryI/AAAAAAAAAK4/OPSULjojR7U/s1600-h/DSC04074.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" iq="true" src="http://1.bp.blogspot.com/_BdqgTpLqpFI/SsOS40ywryI/AAAAAAAAAK4/OPSULjojR7U/s320/DSC04074.JPG" /></a><br />
</div>I think Bruce Feirstein got it wrong, real men DO eat quiche. I'm pretty sure that if you tell a man that you're making something with bacon in it for dinner, they will eat whatever you make. This quiche is great to serve as brunch or if you want to do breakfast for dinner. <br />
<br />
<strong>Quiche Lorraine</strong><br />
<br />
1 <a href="http://www.pillsbury.com/products/pie-crust/refrigerated/Pillsbury-Refrigerated-Pie-Crusts.htm">Pillsbury Pie Crust</a><br />
10 slices of bacon, cooked and crumbled<br />
3/4 cup shredded Swiss cheese<br />
4 eggs<br />
2 cups heavy cream<br />
pinch of salt and pepper<br />
<br />
Preheat oven to 425 degrees. Grease 9" pie plate with butter. Unroll pie crust in pie plate and decorate edge, if desired. <br />
<br />
Fry bacon until crisp. Drain on paper towel. When cool, crumble bacon. Add bacon and cheese to pie crust. <br />
<br />
In large bowl, whisk eggs. Add heavy cream, salt and pepper and mix well. Pour into pie crust over bacon and cheese. Place pie plate on a foil covered cookie sheet to catch any overflow. <br />
<br />
Bake at 425 degrees for 15 minutes. Turn oven down to 325 and bake for about 30 minutes or until knife inserted in center comes out clean. Let sit for 10 minutes before serving. <br />
<br />
Enjoy!<br />
<br />
If you liked this, you may enjoy:<br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/09/breakfast-strada.html">Breakfast Strada</a><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/09/breakfast-potatoes.html">Breakfast Potatoes</a><br />
<br />
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</script>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com4tag:blogger.com,1999:blog-4918196679056499100.post-49814488638157303502009-09-25T15:20:00.001-04:002009-09-25T15:24:23.670-04:00Uncle Richie's Salsa<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BdqgTpLqpFI/Sr0V9eABPAI/AAAAAAAAAKw/mmJic5aYJ9Y/s1600-h/DSC04028.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" iq="true" src="http://2.bp.blogspot.com/_BdqgTpLqpFI/Sr0V9eABPAI/AAAAAAAAAKw/mmJic5aYJ9Y/s320/DSC04028.JPG" /></a><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">We were at my Aunt Terry's and Uncle Richie's a few weeks ago and we had the best salsa I've ever eaten. It had just the right amount spice and was just... perfect! I was lucky enough to get the recipe and am proud to share it with you. Thanks Uncle Richie!</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Uncle Richie's Salsa</strong></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 16 oz. can stewed tomatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup chopped onion</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 medium tomatoes, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3 small jalapeno peppers, chopped and seeded</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. cayenne pepper</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Combine tomatoes, peppers and onion in food processor and process until desired consistency. Add salt and cayenne pepper. Process again to mix. Store in refrigerator. Makes about 4 cups. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">When working with the jalapenos, you can keep as many seeds or as few seeds, depending on how hot you want it. Just remember, the more seeds you keep, the hotter the salsa. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span><br />
<br />
<span style="font-family: Arial;">If you like this, you may like: </span><br />
<br />
<span style="font-family: Arial;"><a href="http://simply-lydia.blogspot.com/2009/09/beef-fajitas.html">Beef Fajitas</a></span><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/09/simple-garlic-dip.html"><span style="font-family: Arial, Helvetica, sans-serif;">Simple Garlic Dip</span></a><br />
<br />
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</script>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com1tag:blogger.com,1999:blog-4918196679056499100.post-53647353226812768872009-09-25T15:19:00.001-04:002009-09-25T15:25:12.047-04:00Beef Fajitas<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BdqgTpLqpFI/Sr0QriRciVI/AAAAAAAAAKo/WPUiMhuR1PM/s1600-h/DSC04026.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" iq="true" src="http://2.bp.blogspot.com/_BdqgTpLqpFI/Sr0QriRciVI/AAAAAAAAAKo/WPUiMhuR1PM/s320/DSC04026.JPG" /></a><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">Fajitas have always been a challenge to me. I have tried making them few times and it's always a "It's ok honey. We can just get a pizza" type of night. I usually just marinate a London broil and shave it but it just doesn't taste right. I thought, what if I boil a piece of meat and tried it. It worked! Here's the recipe. </span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Beef Fajitas</span></strong><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 flank steak - about 1 1/2 lb. to 2 lbs. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 packets </span><a href="http://www.goya.com/english/products/product.html?prodSubCatID=8&prodCatID=4"><span style="font-family: Arial, Helvetica, sans-serif;">Sazon Goya</span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 32 oz. can of beef broth</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 beef bouillon cube</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups of water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">6 cloves garlic, smashed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 medium onion, halved</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 bay leaf</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Add water and beef broth to a large pot. Cut onion and smash garlic. Add onion, garlic, bay leaf and beef bouillon to pot. Place beef on a cutting board and trim off any fat. Sprinkle Sazon Goya on both sides of meat. Take a piece of saran wrap and 'rub' spice into meat (this stuff could make your fingers orange - learned this the hard way). Place beef in pot and bring to a boil. Let simmer for about 1 1/2 to 2 hours - until steak comes easily apart with a fork. Remove meat and place on cutting board. Let it cool to room temperature. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">When meat has cooled, shred meat with two forks.</span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">For Fajita</span></strong><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">tortillas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 small onion, cut into strips</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 small pepper, cut into strips</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 clove garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. Italian seasoning</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cut onion and peppers into strips. Mince garlic. Add olive oil to medium frying pan and warm to medium heat. Add onions and peppers and cook for about 4 minutes. Add garlic and Italian seasoning and cook until they are soft and close to carmelizing. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">To ensemble fajita, add meat, about 1 tablespoon of liquid that cooked the meat in, onion/pepper mixture, cheese, sour cream and <a href="http://simply-lydia.blogspot.com/2009/09/uncle-richies-salsa.html">Uncle Richie's Salsa</a> to a tortilla. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span><br />
<br />
<span style="font-family: Arial;">If you liked this, you may enjoy:</span><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/08/buffalo-chicken-egg-rolls.html"><span style="font-family: Arial, Helvetica, sans-serif;">Buffalo Chicken Egg Rolls</span></a><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/08/empanadas_23.html"><span style="font-family: Arial, Helvetica, sans-serif;">Empanadas</span></a><br />
<br />
<br />
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</script>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com3tag:blogger.com,1999:blog-4918196679056499100.post-87841241924752832712009-09-23T13:31:00.001-04:002009-09-23T13:31:43.213-04:00Breakfast Strada<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/_BdqgTpLqpFI/SrpVWGvRhYI/AAAAAAAAAKg/UAucpjOJdcE/s1600-h/DSC04007.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" iq="true" src="http://2.bp.blogspot.com/_BdqgTpLqpFI/SrpVWGvRhYI/AAAAAAAAAKg/UAucpjOJdcE/s320/DSC04007.JPG" /></a>My parents recently celebrated their 15th wedding anniversary and I wanted to surprise them with something special. They had gone away for the weekend and what would be better than to come home with a home cooked meal. My parents love this Breakfast Strada and I figured they would be happy that they didn't have to make dinner when they got home. <br />
</div><br />
<strong>Breakfast Strada</strong><br />
<br />
1 lb. sweet sausage, crumbled, cooked and drained<br />
6 slices of white bread, cubed<br />
4-5 eggs<br />
1 c. grated cheddar cheese<br />
2 c. milk<br />
1/4 tsp. dry mustard<br />
<br />
Brown, crumble and drain sausage. Remove crust from bread and cut into cubes. Mix eggs, milk and mustard. Layer bread, sausage and cheese in a 9x9 casserole or two quart round casserole dish. Pour milk/egg mixture into casserole, cover and refrigerate overnight. Bake covered in 325-350 degree oven for 50-60+. Uncover last 20 minutes. You can double this recipe - just put in two casserole dishes. Cook time is a half hour to an hour longer. <br />
<br />
Enjoy!<br />
<br />
If you like this, you may like:<br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/08/breakfast-parfait.html">Breakfast Parfait</a><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/09/breakfast-potatoes.html">Breakfast Potatoes</a><br />
<br />
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</script>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com3tag:blogger.com,1999:blog-4918196679056499100.post-34092073594781041562009-09-21T14:49:00.001-04:002009-09-21T14:57:04.061-04:00Pumpkin Bread<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/_BdqgTpLqpFI/SrfHl3Z733I/AAAAAAAAAKY/nUXMUdimHKI/s1600-h/DSC04009.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" iq="true" src="http://4.bp.blogspot.com/_BdqgTpLqpFI/SrfHl3Z733I/AAAAAAAAAKY/nUXMUdimHKI/s320/DSC04009.JPG" /></span></a><span style="font-family: Arial, Helvetica, sans-serif;">Fall is right around the corner and that usually means it's time for me to make one of my favorite breads. This bread is great for breakfast or that little snack you have with your coffee. </span><br />
</div><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Pumpkin Bread</span></strong><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 c. sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. pumpkin</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. chopped walnuts plus 2 tbsp. for topping</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 2/3 c. flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. baking powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. baking soda</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. cinnamon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">3/4 tsp. salt.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Grease 2 loaf pans with butter. Preheat oven to 350 degrees. Combine all ingredients in large bowl and mix together. Pour into loaf pans. Top each loaf with about 1 tbsp. of remaining chopped walnuts. Bake for about 30 minutes. Test with toothpick to check bread has cooked completely. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">If you like this, you may like:</span><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/08/garlic-cheddar-biscuits.html"><span style="font-family: Arial, Helvetica, sans-serif;">Garlic, Cheddar Biscuits</span></a><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/08/sausage-bread.html"><span style="font-family: Arial, Helvetica, sans-serif;">Sausage Bread</span></a><a href="http://simply-lydia.blogspot.com/2009/08/sausage-bread.html"></a><br />
<br />
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</script>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com7tag:blogger.com,1999:blog-4918196679056499100.post-27780401329411969322009-09-18T12:39:00.000-04:002009-09-18T12:39:31.552-04:00Shrimp with Tomatoes and Garlic<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://4.bp.blogspot.com/_BdqgTpLqpFI/SrO0UlxILdI/AAAAAAAAAKQ/glU3Va-m9V4/s1600-h/DSC03960.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" iq="true" src="http://4.bp.blogspot.com/_BdqgTpLqpFI/SrO0UlxILdI/AAAAAAAAAKQ/glU3Va-m9V4/s320/DSC03960.JPG" /></a><br />
</div><span style="font-family: Arial, Helvetica, sans-serif;">Everyone loves an easy dinner on a busy weeknight. And who doesn't love shrimp? It could be a nice romantic dinner for two or to share with a friend you care for. I have to give my mother credit as she stumbled upon this recipe and made it her own. This recipe serves two but can be easily doubled.</span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Shrimp with Tomatoes and Garlic</span></strong><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 lb of large shrimp, peeled, deveined and cooked</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves of garlic, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tomatoes, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. oregano</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cups cooked spaghetti</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Peel and devein shrimp. Cook in boiling water for about 3 minutes or until they 'pink up'. Place on paper towel to dry and cool.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pour 1/4 c. olive oil in a ziploc bag. Chop tomatoes and garlic. Add tomatoes, garlic, oregano, salt and pepper to ziploc bag. When shrimp has cooled to touch, add to ziploc bag. Let bag sit in room temperature for about an hour. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Boil pasta according to directions on box. Mix cooked spaghetti and shrimp mixture in large bowl. Serve on two plates and add parmesan/romano cheese on top.</span> <br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span><br />
<br />
<span style="font-family: Arial;">If you like this, you may like:</span><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/09/shrimp-scampi.html">Shrimp Scampi</a><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/09/eggplant-mozzarella-and-tomato-salad.html">Eggplant, Mozzarella and Tomato Salad</a><br />
<br />
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</script>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com6tag:blogger.com,1999:blog-4918196679056499100.post-4161329715162074482009-09-16T13:54:00.001-04:002009-09-16T13:55:07.004-04:00Roasted Potatoes<a href="http://4.bp.blogspot.com/_BdqgTpLqpFI/SrEjNura8vI/AAAAAAAAAKI/H5hO1PSTuMI/s1600-h/DSC03970.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" mq="true" src="http://4.bp.blogspot.com/_BdqgTpLqpFI/SrEjNura8vI/AAAAAAAAAKI/H5hO1PSTuMI/s320/DSC03970.JPG" /></span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Looking for a simple side dish to make on a work night? These potatoes are the answer. They are very easy to make and will be ready in about 30 minutes. This recipe serves two but can easily be doubled.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Roasted Potatoes</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 lb. small red potatoes</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 cloves of garlic, chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 c. olive oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tbsp. rosemary </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt and Pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Paprika</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 400 degrees. Scrub potatoes and cut them in half (if the potatoes are big - cut them into quarters). Place in large bowl. Add olive oil and garlic to bowl. Crush rosemary in hand and add to bowl. Mix well, until all the potatoes are coated with oil. Let sit for about 5 minutes. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Line a baking sheet with foil. Place potatoes on sheet, making sure that they are not touching. Sprinkle salt, pepper and paprika over potatoes. Place in oven and cook for about 30 minutes - or until potatoes are cooked and golden brown. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">If you like this, you may enjoy:</span><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/09/breakfast-potatoes.html"><span style="font-family: Arial, Helvetica, sans-serif;">Breakfast Potatoes</span></a><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/08/beans-in-stew-habichuelas-guisadas.html"><span style="font-family: Arial, Helvetica, sans-serif;">Beans in Stew</span></a><br />
<br />
<a href="http://simply-lydia.blogspot.com/2009/08/garlic-cheddar-biscuits.html"><span style="font-family: Arial, Helvetica, sans-serif;">Garlic Cheddar Biscuits</span></a><a href="http://simply-lydia.blogspot.com/2009/08/garlic-cheddar-biscuits.html"></a><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><script src="http://w.sharethis.com/button/sharethis.js#publisher=e56e40cf-673b-4c92-858a-a38aeb35030c&type=website" type="text/javascript">
</script></span>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com5tag:blogger.com,1999:blog-4918196679056499100.post-78176016316977318462009-09-11T15:05:00.002-04:002009-09-16T18:11:00.632-04:00Touchdown Chicken<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_BdqgTpLqpFI/Sqqbv-dOx5I/AAAAAAAAAJw/iNpS_gRG-vU/s1600-h/DSC03934.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" mq="true" src="http://2.bp.blogspot.com/_BdqgTpLqpFI/Sqqbv-dOx5I/AAAAAAAAAJw/iNpS_gRG-vU/s320/DSC03934.JPG" /></a></div><span style="font-family: Arial, Helvetica, sans-serif;">Are you ready for some football? My whole family is happy that football season is here. It's a tradition to serve finger food while we watch our games on Sunday. Touchdown Chicken is a great little treat because it's quick to make and very satisfying.</span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Touchdown Chicken</span></strong><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 lbs. chicken breast, cut into bite size pieces</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2/3 c. flour</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. paprika</span><br />
<span style="font-family: Arial;">1 tsp. poultry seasoning</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp. salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. garlic powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. onion powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. black pepper</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 c. milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">oil for frying</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Trim fat from chicken and cut into bite size pieces. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">In medium bowl, mix flour, paprika, poultry seasoning, salt, garlic powder, onion powder and black pepper. Dip chicken nuggets in flour mixture and set on wire rack for about 5 minutes. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat oil in frying pan over medium heat. In small bowl, pour milk into bowl. Dip nuggets in milk and then in flour mixture. Make sure nuggets are coated completely. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fry chicken nuggets in oil over medium heat until all sides are golden brown. Serve with <a href="http://simply-lydia.blogspot.com/2009/09/simple-garlic-dip.html">Simple Garlic Dip</a>.</span><br />
<br />
<span style="font-family: Arial;">Enjoy!</span><br />
<br />
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</script>Lydia Chttp://www.blogger.com/profile/14572827295047618178noreply@blogger.com4tag:blogger.com,1999:blog-4918196679056499100.post-35947103159639017212009-09-11T15:03:00.001-04:002009-09-11T15:07:10.855-04:00Simple Garlic Dip<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/_BdqgTpLqpFI/Sqqd4_L3l7I/AAAAAAAAAJ4/UY5VbQGxA60/s1600-h/DSC03949.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" mq="true" src="http://3.bp.blogspot.com/_BdqgTpLqpFI/Sqqd4_L3l7I/AAAAAAAAAJ4/UY5VbQGxA60/s320/DSC03949.JPG" /></a><span style="font-family: Arial, Helvetica, sans-serif;">Dips can really show off your creative side. I love trying to re-create dips at restaurants and most of the time, I hit the nail on the head. This garlic dip goes great with everything from <a href="http://simply-lydia.blogspot.com/2009/09/touchdown-chicken.html">Touchdown Chicken</a> to potato chips. </span></div><br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Simple Garlic Dip</span></strong><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. mayonnaise</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 c. sour cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/3 tsp. garlic powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. onion powder</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. paprika</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 tsp. salt<br />
1/4 tsp. garlic powder</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mix all in a bowl and refrigerate for at least an hour. Keeps for about three days. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!<br />
</span><br />
<br />
<br />
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