tag:blogger.com,1999:blog-58802438147975667322024-03-13T13:05:09.428-04:00Food FancyAll Food tested by me, family and friendsJennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-5880243814797566732.post-42398997530605460222014-01-20T16:31:00.002-05:002014-01-20T16:31:11.977-05:00New SiteHello,<br />
I have a new blog now which combines all of my interests into one domain. <br />
It is <a href="http://www.homeinthekitchen.com/">http://www.homeinthekitchen.com/</a><br />
<br /><br />
Hope to see you at my new location!Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-6366966925130216872011-01-10T19:01:00.006-05:002011-01-10T19:11:03.212-05:00Fennel and Onion Roast Pork Loin with Mushroom creamed Mustard Greens and Honey<a href="http://4.bp.blogspot.com/_P9qPHL5A7O0/TSud_-Lzl7I/AAAAAAAAAZ8/vDRgV-tW5tk/s1600/FennalAndOnionPorkLoin3.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 314px; DISPLAY: block; HEIGHT: 226px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560711887268845490" border="0" alt="" src="http://4.bp.blogspot.com/_P9qPHL5A7O0/TSud_-Lzl7I/AAAAAAAAAZ8/vDRgV-tW5tk/s320/FennalAndOnionPorkLoin3.jpg" /></a> <span style="font-family:Calibri;">I saw this recipe on Rachael Ray’s new show on cooking channel, Week in a Day Cooking. </span><div><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><a href="http://www.cookingchanneltv.com/recipes/rachael-ray/roast-pork-and-potatoes-recipe/index.html"><span style="font-family:Calibri;">http://www.cookingchanneltv.com/recipes/rachael-ray/roast-pork-and-potatoes-recipe/index.html</span></a><span style="font-family:Calibri;"> </span><br /><br /></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">However, I did not have everything for her exact recipe, so I substituted some things. However, it turned out wonderful. The pork was very moist and the mustard greens were creaming and just a bit bitter. That is why I drizzling some honey on top of the pork and greens; the sweetness balanced out the spicy and bitter flavors. I made this on a snow day too, so a very good cozy dinner to eat by the fireplace. </span></p><br /><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">Ingredients-</span></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">Pork:</span><br /></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">2 (2 1/2 to 3-pound) boneless pork loins </span><br /></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">Extra-virgin olive oil, for drizzling </span><br /></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">Sea salt </span><br /><span style="font-family:Calibri;">Freshly ground black pepper </span><br /><span style="font-family:Calibri;">2 medium onions, very finely chopped </span><br /><span style="font-family:Calibri;">4 cloves garlic, thinly sliced or finely chopped </span><br /><span style="font-family:Calibri;">½ teaspoon of crushed red peppers </span><br /><span style="font-family:Calibri;">Tablespoon of dried rosemary</span> </p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">Tablespoon of dried sage </span><br /></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">1 1/2 teaspoons fennel seed </span><br /></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">1 cup white wine (I used Rex Goliath’s chardonnay) </span><br /></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">Honey for drizzling </span></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">Mustard Greens:</span><br /><span style="font-family:Calibri;">1 Can of Campbell’s cream of mushroom </span></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">1 Campbell’s can full of water</span><br /></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">½ cup of white wine (once again Rex Goliath’s chardonnay)</span> </p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">Salt</span></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">Pepper</span></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">1 ½ large bag of mustard greens, chopped</span><br /><br /></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">What I did:</span> </p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">Preheat the oven to 400 degrees F.</span> </p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">In a food processor place the onions, garlic, red pepper flake, rosemary, and sage. Then run processor on low while you stream olive oil into it. You should get something like chopped onion paste.</span> </p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;"><span style="mso-spacerun: yes"></span>Rub down the pork loin with olive oil, salt, and pepper. </span><br /></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">Place the pork loins on a roasting rack. Add the fennel seeds to the top of the pork loins and press into the meat in a single layer. Pile the onion paste evenly over the pork loins. </span></p><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">Roast the meats for 1 hour.</span><br /></p><br /><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560712395143701970" border="0" alt="" src="http://2.bp.blogspot.com/_P9qPHL5A7O0/TSuediKm5dI/AAAAAAAAAaM/fBRBbwsr7fA/s320/FennalAndOnionPorkLoin2.jpg" /><span style="font-family:Calibri;">Take the meat out and pour the wine evenly around the pan, and then shake the pan to loosen the cooked bits on bottom of pan. Add the pork back to the oven and roast another 20 minutes, until a thermometer inserted in the loin reads 160 degrees F.</span><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">Let the meat rest.</span><br /></p><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">In a skillet heat up some olive oil on medium high heat, then add the can of cream of mushroom with a can full of water and whisk until smooth in the pan. Add salt and pepper. Add mustard greens and wilt down in the mushroom gravy. Once greens are mostly wilted add a splash of white wine. Now let the sauce and greens cook for about 4-5 minutes. You must allow the alcohol to cook out or the greens will be too bitter. You can taste test the sauce, and when it tastes the way you want it, pull the greens off of the heat. </span></p><br /><a href="http://1.bp.blogspot.com/_P9qPHL5A7O0/TSuedNVXkTI/AAAAAAAAAaE/mT_yU5Y_hQE/s1600/FennalAndOnionPorkLoin4.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5560712389551690034" border="0" alt="" src="http://1.bp.blogspot.com/_P9qPHL5A7O0/TSuedNVXkTI/AAAAAAAAAaE/mT_yU5Y_hQE/s320/FennalAndOnionPorkLoin4.jpg" /></a><span style="font-family:Calibri;">To serve place a good amount of greens in the center of a plate, add four sliced medallions of pork on top, and then drizzle a stream of honey over the entire plate. I also had some honey whole wheat bread on the side that I had made that day in my bread machine. Honey whole wheat goes very well with the drizzle of honey over the spicy/bitter greens and moist pork.</span><br /><br /><br /><p style="MARGIN: 0in 0in 0pt" class="MsoNormal"><span style="font-family:Calibri;">All in all a very good snow day!</span></p></div>Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-50849530271743662652010-11-16T22:30:00.002-05:002010-11-16T22:41:25.479-05:00Food UpdateI had taken a break from posting to my food blog, but I find that I miss the first person perspective. I like to write like I am talking to people, because that is my favorite thing to do: tell people about food.<br /><br />I have also taken a break from my Examiner online writing job. Graduate school started to take up a lot of my time. School always comes first for me, so that's how that went. I hope to write more for my Examiner.com page as well now that the semester is winding down. How perfect that it is the holiday season and i will be cooking a lot anyways. Such a fun time of year. Apples, pumpkins, holiday spices, turkey, cranberries...and then on into candy, cookies, fudge, chocolate of every kind, along with my family's Christmas crab dinner. Such a plethora of food!<br /><br />Hopefully I can find a balance between the first person blog writing and article writing so I still continue to enjoy sharing food ideas with others.Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-85643158226809729492010-04-10T21:06:00.001-04:002010-04-10T21:08:41.772-04:00Macon Cooking ExaminerI was recently accepted as an online writer for the Macon Examiner.<br />I am the Macon Cooking Examiner.<br />Please check out my website and subscribe to my articles.<br />If you have any recipes you would like me to test out for your, or questions you would like to ask, please feel free to comment on my Examiner web page or here on my blog.<br />I would love to hear from you!<br /><br />Here is the <a href="http://www.examiner.com/x-44051-Macon-Cooking-Examiner">website</a>.Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-18429284794516579792010-03-21T11:07:00.004-04:002010-03-21T11:17:10.674-04:00Almond Milk<a href="http://www.rawthenticsoul.com/toasted_almond_milk.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 277px; DISPLAY: block; HEIGHT: 231px; CURSOR: hand" border="0" alt="" src="http://www.rawthenticsoul.com/toasted_almond_milk.jpg" /></a> I have recently discovered almond milk. My mom told me about it because she saw a special on a morning news show talking about how it is good for runners because of the anti-oxidants. She knew I had recently taken up running/cycling as a hobby so she suggested it to me.<br />I got the Silk brand from the store and boy was I surprised...in a good way! It tasted awesome. I got the sweetened almond milk, and it tastes just like almonds but sweet and creamy. It is so good. I have started to use it in my cooking as well. I made my normal batch of muffins this morning, and substituted the almond milk for the cow's milk, and they turned out great!<br />Here is a link talking about almond milk <a href="http://en.wikipedia.org/wiki/Almond_milk">http://en.wikipedia.org/wiki/Almond_milk</a><br />I hope you try it soon.Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-51789987469939542182010-03-14T19:04:00.004-04:002010-03-14T19:15:28.030-04:00Beef and Noodle<a href="http://2.bp.blogspot.com/_P9qPHL5A7O0/S51rvPpaKWI/AAAAAAAAAYk/GhDSnT0Q8V4/s1600-h/beefAndNoodle.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5448629583586404706" border="0" alt="" src="http://2.bp.blogspot.com/_P9qPHL5A7O0/S51rvPpaKWI/AAAAAAAAAYk/GhDSnT0Q8V4/s320/beefAndNoodle.jpg" /></a> This is a quick supper I made with the leftovers from my <a href="http://foodfancy.blogspot.com/2010/03/french-onion-soup-and-mushroom-roast.html">French Onion Soup and Mushroom Roast</a>. It turned out so yummy I had to blog it so I do not forget the recipe.<br /><br /><strong>Ingredients</strong>:<br />leftover french onion soup roast (has onions, mushrooms and beef roast)<br />A can of Campbell's cream of mushroom soup (with one can of milk)<br />Dried or fresh parsley<br />Egg noodles (I used no-yolks)<br /><br /><strong>What I did:</strong><br />I first started to bowl the egg noodles.<br />At the same time, in a large pot I added the cream of mushroom soup with a can of milk and started to stir over medium heat. Once the mushroom soup was completely dissolved in the milk I added the left over roast. This included some leftover portobello mushrooms, Campbell's french onion soup onions and beef (Yum!). I stirred this all together until heated through.<br /><br />Once the noodles were done, I added some butter to the noodles and then poured them into the mushroom/beef mixture. I then topped with dried parsley. I wanted fresh parsley to add some green to the dish to brighten it up, but all I had was dried. I'm hoping to start an herb garden this Spring, so hopefully I won't have that problem anymore.<br /><br />I hope you enjoy this double duty dish of beef roast and beef and noodle. This is a real crowd pleaser.Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-86136300865775615262010-03-14T18:38:00.007-04:002010-03-14T21:33:29.081-04:00French Onion Soup and Mushroom RoastI forgot to get a picture of the beautiful roast that I created in the slow cooker. That really irks me. However, I am going to blog it anyways so you can try it and see it for yourself. It turned out so good that I'm sure I'll make it again. When I do, hopefully I will remember to take a picture! lol<br /><br /><strong>Ingredients:</strong><br />Large beef roast<br />three cans of Campbell's french onion soup (and two cans of water)<br />two sliced porobello mushrooms<br />Tablespoon garlic powder<br />three bay leaves<br />two small potato's, peeled, cut in half<br />fresh cracked pepper<br /><br /><strong>What to do:</strong><br />I placed the beef roast in the slow cooker along with the three cans of Campbell's french onion soup and two cans of water. The roast was completely covered. I then added the mushrooms, bay leaves, garlic powder, potato's and pepper. The potato's were only added to suck out any extra salt the onion soup gives off. I did not want it to be too salty so I added those just in case. I think next time if I just use low sodium soup, it should be fine.<br />I placed this on low heat for 8 hours (my slow cooker cooks hot, so if yours does not, then put on medium or high depending on size of roast).<br /><br />The roast turned out so good. I had a side of stir fry vegetable blend with cheese and the dish was complete. The mushrooms soaked up all the onion soup flavor and the roast was fork tender. Once again, the house smelt awesome.Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-35160885261370071822010-03-14T17:56:00.004-04:002010-03-15T20:49:47.987-04:00Irish Coffee<p><a href="http://lh3.ggpht.com/_P9qPHL5A7O0/S51bn4O2fiI/AAAAAAAAAX4/f3JBaU8sSM8/s1600-h/SDC119962.jpg"><img style="BORDER-RIGHT-WIDTH: 0px; DISPLAY: block; FLOAT: none; BORDER-TOP-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; MARGIN-LEFT: auto; BORDER-LEFT-WIDTH: 0px; MARGIN-RIGHT: auto" title="SDC11996" border="0" alt="SDC11996" src="http://lh4.ggpht.com/_P9qPHL5A7O0/S51boJgKcPI/AAAAAAAAAX8/5TkAAoyPOBI/SDC11996_thumb.jpg?imgmax=800" width="244" height="184" /></a> </p><br /><p>This is my Dad’s Irish coffee. This has been a St. Patrick’s day tradition as far back as I can remember. I really do think my dad was a bar tender in a second life. So here is the recipe for everyone to enjoy on St. Patrick’s day, along with their green beer of course!</p><p></p><p><strong></strong></p><br /><br /><p><strong>In Cup add as follows:</strong></p><p>1 shot Irish Whiskey </p><p>1 shot Kahlua</p><p>Pour coffee in mug to about ¾ full</p><p>Put whipped cream on top of coffee</p><p>Drizzle a few drops of Crème De Menthe</p><p>Add Maraschino cherry (optional)</p>Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com1tag:blogger.com,1999:blog-5880243814797566732.post-57086591610969339502010-03-04T17:41:00.005-05:002010-03-04T18:13:39.034-05:00White Chocolate Raspberry Cheesecake<a href="http://2.bp.blogspot.com/_P9qPHL5A7O0/S5A3un_tM4I/AAAAAAAAAW0/2RV68nQmjxM/s1600-h/SDC11978.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5444913223640626050" border="0" alt="" src="http://2.bp.blogspot.com/_P9qPHL5A7O0/S5A3un_tM4I/AAAAAAAAAW0/2RV68nQmjxM/s320/SDC11978.JPG" /></a><br />My mom made this for Valentine's Day for my Dad. It was amazing! The white chocolate adds so much to the flavor of the cheesecake. The raspberry adds just enough tangy contrast to make this dessert over the top. You must make this recipe for your sweetheart.<br /><br /><strong>Oreo Cookie Crust:</strong><br />13 Oreo cookies<br />1/4 cup melted butter<br /><br /><strong>Cheesecake filling:</strong><br />1 1/2 pounds cream cheese, room temp (that's three 8 ounce packages)<br />1 cup white sugar<br />3 large eggs<br />2 Tbsp unbleached white flour<br />1 tsp almond extract<br />2 tsp vanilla<br />1/4 tsp salt<br />3/4 cup white gourmet chocolate like Ghirardelli, melted with 2 Tbsp half and half<br />3/4 cup raspberry preserves, seedless<br /><br /><strong>What to do:</strong><br />Preheat oven to 325 degrees F. Place pan of hot water in the bottom of the oven. This will steam during the baking process and provide a more stable environment for the cheesecake to cook in; one with a more constant temperature.<br /><br />Prepare a 9 inch spring form pan with foil and spray. Just place foil over the base of the spring form pan with the foil overlapping the base. Then place the spring rim over the foil and close. then fold the foil up the sides of the rim; this is to make sure the filling stays in the pan.<br />Mix crust ingredients and pat on the bottom of the prepared pan, making a nice even layer of crust, even if you need to push some of the cookie up the sides of the pan, that is ok.<br />Using a high-speed mixer beat cream cheese and sugar until creamy.<br />Add eggs and beat until fluffy, scraping sides of the bowl a few times and mixing after.<br />Add flour, almond extract, vanilla and salt, beat again and scrape down the sides.<br /><br />In a double boiler (basically a sauce pan with water boiling and a glass bowl sitting over top the pan, making sure the bowl doesn't touch the water), melt the white chocolate with half and half until creamy.<br />Then, with the mixer on medium speed, add melted white chocolate. Beat on medium just until mixed and creamy.<br /><br />Pour half the batter into the pan on top of the crust. Then carefully and evenly spoon half the raspberry preserves on top of the batter. It helps if you nuke the raspberry preserves first, couple of seconds, makes it more pliable. Do not let any preserves touch the sides of the pan.<br />Then, gently pour the remaining batter on top, being careful not to disturb the preserves.<br />Place small amounts of remaining preserves around the top of the cheesecake. And using a sharp knife or toothpick cut through the preserves and into the cheesecake to produce a swirled design. You can also drag the toothpick out a bit and make a star like symbol. That is what is on the top of the cheesecake pictured.<br /><br />Bake at 325 for 60 -70 minutes. Its ok if the middle is still a little jiggly, as long as the cheesecake is mostly firm. If you see hints of brown on the top of the cheesecake, its definitely done.<br />Place in refrigerator to firm up.<br /><br />I really hope you make this recipe for your special someone.Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-72025004947117011762010-03-02T22:28:00.003-05:002010-03-02T22:39:30.134-05:00Pork loin with Plum Sauce<a href="http://4.bp.blogspot.com/_P9qPHL5A7O0/S43XqJ0gFnI/AAAAAAAAAWY/Egw1TGj9Ft8/s1600-h/SDC11988.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5444244643751401074" border="0" alt="" src="http://4.bp.blogspot.com/_P9qPHL5A7O0/S43XqJ0gFnI/AAAAAAAAAWY/Egw1TGj9Ft8/s320/SDC11988.JPG" /></a> This is another dish made by my mom. She saw this recipe on FoodNetwork, by Sandra Lee. She tried it the very next day. I think it looks great, and I will definitely have to try it. She said it was very good, and her and Dad could not stop eating it.<br /><br /><strong>Ingredients</strong>:<br />½ cup Chardonnay<br />2 tsp corn starch<br />½ cup Plum Sauce<br />Small pork loin<br /><br /><strong>How to:<br /></strong>Mix Chardonnay & cornstarch in crock pot until dissolved.<br />Season pork with salt, pepper, & minced garlic<br />Pour Plum sauce in the crock, mix then add pork<br />Cook on high 4 hours, low 6 hours.<br /><br />I'm wondering if this could be used as a base recipe for a Chinese like pork dish. Maybe add some ginger while cooking, and then a dash of soy sauce when finished. I will have to experiment and see what happens.Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-6596485699811540632010-03-02T22:12:00.004-05:002010-03-02T22:26:12.845-05:00Rosemary Thyme White Wine Pork<a href="http://1.bp.blogspot.com/_P9qPHL5A7O0/S43TxSsICSI/AAAAAAAAAWI/4prTXRKIq9U/s1600-h/IMG00304.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5444240368344762658" border="0" alt="" src="http://1.bp.blogspot.com/_P9qPHL5A7O0/S43TxSsICSI/AAAAAAAAAWI/4prTXRKIq9U/s320/IMG00304.jpg" /></a> This is another pork dish I tried in the slow cooker. It turned out pretty good. I made sure to have plenty of onions this time. I love slow cooked onions, they absorb all the juices and flavor an can be just as yummy as the main dish.<br /><br /><br /><br /><strong>Ingredients:</strong><br /><br />Pork loin<br />2 medium onions, quartered<br />teaspoon garlic powder<br />teaspoon oregano<br />teaspoon thyme<br />teaspoon Rosemary<br />2 bay leaves<br />bottle of white wine<br />pepper<br /><br /><br /><br /><strong>How to</strong>:<br />I put the pork loin, onions, seasonings, and the bottle of wine in the slow cooker on low for 7 hours. The house smelled heavenly when I got home. The white wine really added a great taste to the pork, and made it very tender. And the onions burst with flavor!<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 200px; DISPLAY: block; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5444242798978528962" border="0" alt="" src="http://2.bp.blogspot.com/_P9qPHL5A7O0/S43V-xgX9sI/AAAAAAAAAWQ/DB7KFzRbqtY/s200/IMG00303.jpg" /><br />I hope you try a pork loin in the slow cooker, experiment with the spices you like, make sure you have enough liquid to keep it moist and they always turn out so good.Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-63725205966823319472010-03-02T21:13:00.002-05:002010-03-02T21:18:58.793-05:00Marinated Grilled ShrimpThese shrimp were amazing! I do not have a picture but I had to blog the recipe anyways. My mom tried this recipe and the shrimp tasted like they were from Outback! You have to try this wonderful recipe.<br /><br /><strong>Ingredients</strong>:<br />3 cloves garlic, minced<br />1/3 cup olive oil<br />¼ cup tomato sauce<br />2 tbsp red wine vinegar<br />2 tbsp chopped fresh basil<br />½ tsp salt<br />¼ tsp cayenne pepper<br />2 pounds fresh shrimp, peeled & de-veined<br /><br /><strong>How to:<br /></strong>In a large bowl, stir together the garlic, olive oil, tomato sauce, and<br />Red wine vinegar. Season with the basil, salt, & cayenne pepper. Add<br />Shrimp to bowl and stir until evenly coated. Cover and refrigerate for<br />30 minutes to 1 hour….stirring once or twice.<br /><br />Thread the shrimp onto the skewers, piercing near tail and near head. Discard remaining marinade.<br /><br />Lightly oil grate. Cook shrimp on preheated grill for 2 to 3 minutes per side.<br /><br />I suggest a big piece of garlic bread and a nice juicy steak to go along with this wonderful shrimp fish.Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-67884682283521520722010-03-02T20:48:00.003-05:002010-03-02T21:24:10.908-05:00Memphis Rubbed Pork Loin<a href="http://2.bp.blogspot.com/_P9qPHL5A7O0/S43BtahFwuI/AAAAAAAAAWA/0fdx10Ju9pA/s1600-h/IMG00194.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5444220510517183202" border="0" alt="" src="http://2.bp.blogspot.com/_P9qPHL5A7O0/S43BtahFwuI/AAAAAAAAAWA/0fdx10Ju9pA/s320/IMG00194.jpg" /></a><br /><div>This is a slow cooker recipe I tried because I started to eat pork again, and I simply love it! I have a new found respect for the pig. My mom's favorite rub for pork is her Memphis rub. I have included the recipe for it as well as what i did to create this yummy pork dish.</div><div></div><div></div><br /><div><strong>Ingredients:</strong></div><div>pork loin</div><div>2 or 3 medium onions (pictured above I only had a small onion, but the more onions the better)</div><div>handful sized sprinkle of Memphis rub (recipe to follow)</div><div>teaspoon oregano</div><div>teaspoon garlic powder</div><div>pepper</div><div>water to come half way up the pork</div><div>2 bay leaves</div><div></div><div></div><br /><div><strong>What I did:</strong></div><div>I put the pork loin in the slow cooker, along with the onions and all seasonings, water and bay leaves. I let it cook on low for 7 hours. Make sure you have enough water or some sort of stock in your slow cooker if it cooks hot, or the meat will be dry at the end. I learned this the hard way, lol.</div><div></div><div></div><br /><div><strong>Memphis rub</strong>:</div><div>¼ cup paprika<br />1 ½ tbsp black pepper<br />1 ½ tbsp firmly packed dark brown sugar<br />1 tbsp salt<br />1 ½ tsp celery salt<br />1 ½ tsp cayenne pepper (optional)<br />1 ½ tsp garlic powder<br />1 ½ tsp dry mustard<br />1 ½ tsp ground cumin<br /></div><div></div>Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-14696226253326372282010-02-01T20:41:00.002-05:002010-02-01T20:49:14.213-05:00Kim's Ice Cream Sandwich Oreo CakeI didn't get a picture because this was a work birthday lunch, but my friend Kim made this wonderful ice cream sandwich Oreo cake. She gave us all the recipe, and I wanted to blog it so everyone could try and make this wonderful dessert.<br /><br /><strong>Ingredients</strong>:<br />24 Ice cream Sandwiches<br />1 package of INSTANT Pudding (your choice flavor) Can’t remember the size package but it was the big one, NOT 4-serving size)<br />1 package of Oreos<br />1 16Oz Cool Whip<br />2 tsp powder sugar<br /><br /><br /><strong>What to do:<br /></strong>Crush Oreos (I put them into a Ziploc and let my[Kim's] son hit them with the toy hammer)<br />Mix entire contents of the Cool Whip and Pudding and powder sugar together (powder sugar makes it thin out a bit which is good for spreading the icing)<br /><br />Use 12 ice cream sandwiches for the bottom (2 rows)<br />Put a layer of Icing<br />Put a layer of crushed Oreos<br /><br />Put in the freezer for about 30 minutes to harden again. If not it will be too soft for you to continue and it will move around.<br />Repeat process for the 2nd layer<br /><br />This turned out amazing!!!Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-25292995606781492612010-01-05T20:00:00.002-05:002010-01-05T20:46:26.957-05:00Butternut Squash Soup and Salad<div><br /><div><a href="http://2.bp.blogspot.com/_P9qPHL5A7O0/S0PhS6Qx2WI/AAAAAAAAAUk/9r76WIfXgTY/s1600-h/IMG00188.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5423426091277736290" border="0" alt="" src="http://2.bp.blogspot.com/_P9qPHL5A7O0/S0PhS6Qx2WI/AAAAAAAAAUk/9r76WIfXgTY/s200/IMG00188.jpg" /></a> <a href="http://4.bp.blogspot.com/_P9qPHL5A7O0/S0PhSsV03OI/AAAAAAAAAUc/f0IqzF1q-r4/s1600-h/IMG00187.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5423426087540808930" border="0" alt="" src="http://4.bp.blogspot.com/_P9qPHL5A7O0/S0PhSsV03OI/AAAAAAAAAUc/f0IqzF1q-r4/s200/IMG00187.jpg" /></a> I made this soup because all I had in the freezer was butternut squash. I didn't quite have enough so what I didn't have in squash I made up for in parsnips. This soup turned out spicy and very yummy.</div><div><br /></div><div>This recipe came from<strong> Gourmet Made Simple</strong>, by <a href="http://www.genaknox.com/">Gena Knox</a>. Her name is spelled different but she pronounces it just like my name. She is local to middle Georgia as well, I met her at the GA national fair grounds during the mistletoe market. I also made a salad that was inspired by a salad recipe in the cookbook. </div><div><br /></div><div><strong>What I used:</strong></div><div>1 frozen box of butternut squash,</div><div>1 bag of parsnips, peeled and chopped into 1 inch pieces </div><div>1 tablespoon olive oil</div><div>1 small onion, chopped</div><div>1 clove elephant garlic (or 3 regular cloves of garlic) chopped</div><div>pinch of crushed red pepper flakes</div><div>1 teaspoon of ground ginger</div><div>1/4 teaspoon cayenne pepper</div><div>3 cups of chicken stock</div><div>1/2 tablespoon brown sugar</div><div>Sour cream or cream cheese for garnish</div><div><br /></div><div><strong>What I did:</strong></div><div>The recipe called for roasting a butternut squash in the oven, but I had frozen squash so I defrosted it in the microwave (took about 5 minutes).</div><div><br /></div><div>To a large soup pot I added the olive oil, onions, garlic, and crushed red pepper flakes over medium high heat. This cooked for about 4 minutes until just browned. Then added the cayenne pepper and ginger, and cooked for a minute more. </div><div><br /></div><div>After all the spices are combined I added the squash, parsnips, brown sugar, and stock. I brought this to a boil, then covered and simmered about 12 minutes until parsnips were soft. The squash was already pureed. </div><div>I then used my immersion blender and pureed the rest of the soup. </div><div><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5423434008510148610" border="0" alt="" src="http://2.bp.blogspot.com/_P9qPHL5A7O0/S0PofwQFMAI/AAAAAAAAAUs/V0WhMtgiNTw/s200/IMG00186.jpg" /><br /></div><div>It turned out very good; spicy and creamy. I didn't have any sour cream to top the soup, but I did have cream cheese so I used that. You will need something to balance the spice, so a creamy topping of some kind is very important. The topping just melted in my mouth, yum!</div><div></div><div><br />I also made a mixed green salad topped with salted cashews, almonds and pecans (from a Mr. Peanut mixed nuts jar) and shaved Parmesan cheese.</div><div> </div><div><a href="http://4.bp.blogspot.com/_P9qPHL5A7O0/S0Pogemt2xI/AAAAAAAAAU0/C-ZoAQ7dymA/s1600-h/IMG00189.jpg"></a> </div><div><div><a href="http://4.bp.blogspot.com/_P9qPHL5A7O0/S0Pogemt2xI/AAAAAAAAAU0/C-ZoAQ7dymA/s1600-h/IMG00189.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 200px; FLOAT: right; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5423434020953119506" border="0" alt="" src="http://4.bp.blogspot.com/_P9qPHL5A7O0/S0Pogemt2xI/AAAAAAAAAU0/C-ZoAQ7dymA/s200/IMG00189.jpg" /></a></div></div><div>I made a homemade salad dressing of olive oil, red wine vinegar and honey. It was awesome! I am never buying salad dressing again. I used about tablespoon of honey, tablespoon and a half of vinegar and then streamed in the olive oil until I like the consistency of the dressing. </div><div> </div><div> </div><div>All in all, it was a nice dinner. I think I'll have the soup for lunch <div><a href="http://4.bp.blogspot.com/_P9qPHL5A7O0/S0Pogemt2xI/AAAAAAAAAU0/C-ZoAQ7dymA/s1600-h/IMG00189.jpg"></a> </div>the next day, maybe with a big piece of bread. Can't wait!<br /><br /></div><div><br /></div><div><br /><br /></div><div></div></div>Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-59433069764564056212009-09-17T21:42:00.004-04:002009-09-21T19:15:25.052-04:00Chicken Sausage Chili<a href="http://3.bp.blogspot.com/_P9qPHL5A7O0/SrLppK8q0nI/AAAAAAAAAT0/omyC279U1uQ/s1600-h/IMG00047.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 200px; FLOAT: left; HEIGHT: 150px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382621398183891570" border="0" alt="" src="http://3.bp.blogspot.com/_P9qPHL5A7O0/SrLppK8q0nI/AAAAAAAAAT0/omyC279U1uQ/s200/IMG00047.jpg" /></a> I got this idea from my friend David, who does a similar recipe except with only pork sausage, onions and tomato sauce. However, I wanted something a little more filling so I made what turned into quite a tasty chili. Nevertheless, the inspiration was there!<br /><br /><strong>Ingredients:<br /></strong>1 package or chicken sausage, casings taken off and cut into 1 inch pieces (real sausage from the poultry counter at grocery store)<br />1 small can of tomato sauce<br />1 14 oz can of diced tomatoes<br />1 can of tomato paste (I used two big squeezes of my tomato paste in a tube)<br />1 14 oz can of black beans<br />Half a small white onion, diced<br />2 small green bell peppers cut into half inch pieces<br />1 to 2 tablespoons of Italian seasoning<br />1 tablespoon of garlic powder<br />1 teaspoon of salt<br />1 teaspoon of black pepper<br />1 bay leaf<br />Enough water to cover everything plus have some room in slow cooker, mine took about 2 and half to 3 cups of water.<br />Shredded cheddar or Mexican cheese blend and crackers to accompany chili<br /><br /><strong>What I did:<br /></strong>I took all the ingredients as described above and put them in my slow cooker before I left for work.<br />I let it cook on low for seven hours, and when I got home my house smelt so good!<br />I had put too much water in the slow cooker and wanted the chili a little thicker, so I squeezed in some more tomato paste, stirred the chili, took out the bay leaf, and then turned the slow cooker on high with the lid off. I let it cook for 1 and half more hours and it was perfect.<br />Next time I will not add as much water, however it always seems to be the other way around…me almost scorching the food because too little water. At least this time I had enough.<br /><br />I hope everyone tries this recipe, it really turned out good; and the friend didn’t complain either, lol.Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com1tag:blogger.com,1999:blog-5880243814797566732.post-63455535273276359982009-08-19T18:48:00.005-04:002009-08-19T19:20:46.670-04:00Broccoli and Chicken Casserole<a href="http://1.bp.blogspot.com/_P9qPHL5A7O0/SoyBsqp44eI/AAAAAAAAATs/CbS94rhbPf8/s1600-h/IMG00028.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 266px; DISPLAY: block; HEIGHT: 176px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5371811059910369762" border="0" alt="" src="http://1.bp.blogspot.com/_P9qPHL5A7O0/SoyBsqp44eI/AAAAAAAAATs/CbS94rhbPf8/s200/IMG00028.jpg" /></a><br /><div><a href="http://3.bp.blogspot.com/_P9qPHL5A7O0/SoyBr4rZHRI/AAAAAAAAATk/pZ1_IAUWMhg/s1600-h/IMG00027.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 255px; DISPLAY: block; HEIGHT: 164px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5371811046494903570" border="0" alt="" src="http://3.bp.blogspot.com/_P9qPHL5A7O0/SoyBr4rZHRI/AAAAAAAAATk/pZ1_IAUWMhg/s200/IMG00027.jpg" /></a> I had made a broccoli cheese mixture to go on top of some baked potatoes earlier in the week. I saved the almost broccoli-cheese soup mixture because I knew it would make a great casserole later in the week. This is the casserole that I came up with.</div><div></div><div></div><br /><div><strong>Ingredients:</strong></div><div>Broccoli-cheese mixture:</div><div>1 small onion</div><div>2 tablespoons butter</div><div>2 table spoons of olive oil</div><div>3 tablespoons flour</div><div>1 box of frozen chopped broccoli </div><div>2 1/2 to 3 cubs of milk (I used skim, but whatever you have)</div><div>3 big hand fulls of shredded Mexican cheese mixture</div><div>1 cub shredded Parmesan cheese</div><div>salt/pepper</div><div></div><div></div><br /><div>Breaded Chicken:</div><div>3 chicken breasts, boneless/skinless</div><div>about 2 1/2 cups of Italian bread crumbs</div><div>2 eggs</div><div>2 tablespoons of flour</div><div>2 tablespoons of oil, enough to lightly cover pan and sear the chicken</div><div></div><div></div><br /><div><strong>What I did:</strong></div><div>I started the broccoli mixture by melting the butter in some olive oil. I then grated in about half the small onion into the bubbling butter and oil (this smells awesome by the way!).</div><div>After that cooked for about 2 to 3 minutes, I sprinkled in the flour and stirred together. I let that cook until it formed a nice light rue, and the white flour was not visible, about 2 minutes.</div><div>Then I added the milk and broccoli and let cook, stirring with a whisk to break up any lumps, for about 10 minutes.</div><div>The mixture starts to get up to a boil, and then I add the cheese and start to make figure 8 motions to mix the cheese into the now thickening mixture. I also add salt and pepper to taste.</div><div>I let this cook for about 10 more minutes to get everything really nice, hot and fully thickened. Last thing I shredded some Parmesan cheese on top and mixed that in as well. (Like I've said before, everything tastes better with Parmesan cheese!)</div><div></div><div></div><br /><div>So that is the broccoli mixture, now for the chicken. </div><div></div><div></div><br /><div>First I washed the chicken breasts and then dredged them lightly in flour. Then I dunked them in a mixture of 2 eggs mixed with a little water, making sure to shake off the extra egg. Then I dredged them in Italian bread crumbs. </div><div></div><div></div><br /><div>I took the lightly breaded chicken and laid them in a pre-heated skillet with olive oil to about medium to medium high heat. I cooked until a nice golden brown on either side, then placed all three chicken breasts in a deep pie plate. Then I poured the broccoli mixture over top of the chicken and stuck the dish in a pre-heated 400 degree oven.</div><div></div><div></div><br /><div>I cooked the chicken for about half an hour or until a meat thermometer read 160 (must get chicken to this temperature for it to be safe to eat).</div><div>Right before it was done, I sprinkled on a mixture of Italian bread crumbs and melted butter that I brought together with a fork. This makes a nice crunchy topping. I sprinkled this on top of the casserole along with some shredded cheese and stuck back in the oven until golden brown and delicious.</div><div></div><div></div><br /><div>I hope you try this really easy recipe; it really tasted comforting.</div><div></div><div></div><div><br /></div><div></div>Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com1tag:blogger.com,1999:blog-5880243814797566732.post-66072336924058039362009-08-13T20:16:00.005-04:002009-08-13T21:01:29.234-04:00Lobster and Shrimp Bisque<a href="http://lh6.ggpht.com/_P9qPHL5A7O0/SoStak0LMfI/AAAAAAAAATE/Z8qMOON8OgY/s640/IMG00025.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 277px; FLOAT: left; HEIGHT: 187px; CURSOR: hand" border="0" alt="" src="http://lh6.ggpht.com/_P9qPHL5A7O0/SoStak0LMfI/AAAAAAAAATE/Z8qMOON8OgY/s640/IMG00025.jpg" /></a> <div><a href="http://lh5.ggpht.com/_P9qPHL5A7O0/SoStaLe8_tI/AAAAAAAAAS8/ZQhDf3fwawM/s640/IMG00023.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 273px; FLOAT: left; HEIGHT: 170px; CURSOR: hand" border="0" alt="" src="http://lh5.ggpht.com/_P9qPHL5A7O0/SoStaLe8_tI/AAAAAAAAAS8/ZQhDf3fwawM/s640/IMG00023.jpg" /></a></div><br /><div><a href="http://lh5.ggpht.com/_P9qPHL5A7O0/SoStaLe8_tI/AAAAAAAAAS8/ZQhDf3fwawM/s640/IMG00023.jpg"></a></div><br /><div></div><div><a href="http://lh5.ggpht.com/_P9qPHL5A7O0/SoStaLe8_tI/AAAAAAAAAS8/ZQhDf3fwawM/s640/IMG00023.jpg"></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><div>I bought a lobster tail at Publix because they were on sale. I wanted to make sure I cooked it before it went bad, and this is what I ended up with. </div><div></div><div>I searched different recipes for a lobster bisque and then looked at what was in my fridge. I didn't have celery like most seafood bisques start with, so I used carrot instead. I didn't have old bay or Creole seasoning, so I used a combination of my favorite spices that I thought would work: salt, pepper, bay leaf, paprika, thyme, Cayenne pepper, and fresh parsley. </div><div>So here is the recipe that I came up with.</div><div></div><div><strong></strong><br /></div><br /><div><strong>Ingredients:</strong></div><div>1 small onion, minced</div><div>1 large elephant garlic clove, minced</div><div>1 1/2 cup carrot minced (I used carrot strips you get for salad and whizzed in the food processor)</div><div>4 tablespoons of butter</div><div>1/3 cub all-purpose flour</div><div>3 cups chicken stock</div><div>2 cubs milk</div><div>3 lobster tails, steamed and meat cut into pieces (I only had one tail this time around)</div><div>1/2 pound of shrimp, steamed and meat cut into pieces</div><div>1 bay leaf</div><div>1 teaspoon of paprika</div><div>1 teaspoon of Cayenne pepper</div><div>1 teaspoon of dried thyme</div><div>salt and pepper to taste</div><div>parsley for garnish, and to make the flavors pop</div><div>Also, Parmesan cheese for topping (everything tastes better with a little cheese)</div><div></div><div><strong></strong></div><br /><div><strong>What I did</strong>:</div><br /><div>Start by steaming the shrimp and lobster tail until pink and done. Before close lid on steamer make sure to salt and pepper them, and squeeze some lemon juice on top; I also threw the half lemon wedge into the boiling water of my steamer to infuse some more lemon flavor. I used frozen shrimp; you can take them right out of the bag and steam them.</div><div></div><div>Once steamed just cut the seafood into chunks and set aside.</div><div></div><br /><div>Start a large pot on stove over medium heat. Melt the butter. Add the garlic, onion, and carrot and cook for 5 minutes. Then add the flour and cook for 2 more minutes. This will make the rue that will thicken the bisque.</div><div></div><div></div><div>Add the chicken stock and bay leaf and whisk everything together to get the lumps out and let cook for 10 minutes. The bisque will thicken considerably; should coat the spoon after cooking.</div><br /><div>Then add the seafood, milk, and all the seasonings. Let cook for another 10 minutes. </div><div>If soup starts to boil some after you add the milk and other ingredients just turn down the heat and get to a nice simmer; don't want to kill the bisque.</div><div></div><div></div><br /><div>It took a couple of pinches of salt to get the blandness out, and once I added the thyme into the mix this soup tasted really good. I wish I had bought more lobster tails to put into the soup. I would definitely recommend 3 lobster tails, because they shrink when steamed.</div><div></div><div></div><br /><div>Once the soup is done I chopped some fresh parsley and added to the bisque. I ladled some in my bowl and topped with a little shredded Parmesan cheese. I also had a sweet biscuit left over from when my grandma came down from Kentucky last week; she made her famous biscuits for breakfast that Sunday and it was fantastic. The sweet biscuit with the hot seafood bisque was really good together.</div><div></div><div></div><br /><div>All in all, this nights supper wasn't too bad; and note to self: buy a better camera so you can see the food the way I see it.</div><div></div></div>Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-78992113751439082822009-08-02T11:23:00.004-04:002009-08-02T11:28:20.422-04:00RedNeck Wedding Cake<img id="BLOGGER_PHOTO_ID_5365387791269702178" style="DISPLAY: block; FLOAT: right; MARGIN: 0px auto 10px; WIDTH: 222px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://1.bp.blogspot.com/_P9qPHL5A7O0/SnWvxOTZKiI/AAAAAAAAASw/Ixqhu3YKoe8/s320/RedNeckWeddingCake2.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5365387558947475522" style="DISPLAY: block; FLOAT: right; MARGIN: 0px auto 10px; WIDTH: 218px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://3.bp.blogspot.com/_P9qPHL5A7O0/SnWvjs1dUEI/AAAAAAAAASo/LNQGOyQ-GN4/s320/RedNeckWeddingCake.jpg" border="0" /> These are pictures of a cake my Grandma from Kentucky decorated. Someone requested a redneck wedding cake with a fishing scene on top.<br />This is what she ended up with; it is so great!<br />I can't wait to see what my Grandma decorates next!Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com1tag:blogger.com,1999:blog-5880243814797566732.post-83783675940002726542009-05-25T19:27:00.012-04:002009-05-25T20:29:33.723-04:00Memorial Day Grill Out<span style="color:#ffff00;"></span><a href="http://1.bp.blogspot.com/_P9qPHL5A7O0/ShspvdJWQyI/AAAAAAAAARw/VJkDBq8Oby4/s1600-h/SDC11395.JPG"><img id="BLOGGER_PHOTO_ID_5339907678432281378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_P9qPHL5A7O0/ShspvdJWQyI/AAAAAAAAARw/VJkDBq8Oby4/s320/SDC11395.JPG" border="0" /></a> This memorial day my family and I grilled everything you can imagine. The main dishes were jumbo shrimp with a jalapeno-toasted garlic vinaigrette and skirt steak kabobs with red chili paste and Teriyaki glaze. For the side dishes we had a mixed grill of vegetables, including: zucchini, yellow squash, Brussel sprouts, romaine lettuce, scallions, and portabella mushrooms.<br /><br />The grilled shrimp with vinaigrette idea came from a <a href="http://www.foodnetwork.com/recipes/bobby-flay/grilled-prawns-with-habanero-toasted-garlic-vinaigrette-recipe/index.html">Bobby Flay </a>recipe from FoodNetwork.com. Bobby used prawns and habanero's, but we used jumbo shrimp and jalapenos.<br /><br />Here is the recipe for the <strong>shrimp vinaigrette</strong>:<br /><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5339918926573378770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_P9qPHL5A7O0/Shsz-LvKnNI/AAAAAAAAAR4/nTIU5iXKH0Y/s320/SDC11386.JPG" border="0" /><br /><img id="BLOGGER_PHOTO_ID_5339918930647913330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_P9qPHL5A7O0/Shsz-a6nE3I/AAAAAAAAASA/6ifepH2QkBw/s320/SDC11388.JPG" border="0" /> <strong>Ingredients:</strong><br />1 tablespoon canola oil, plus 1/2 cup<br />6 whole cloves garlic, peeled<br />salt<br />1/4 cup red wine vinegar<br />1 to 1 1/2 jalapenos, seeded and chopped<br />2 teaspoons honey.<br /><br /><strong>What to do:</strong><br />Pour the tablespoon of oil into a skillet over medium high heat and saute the whole garlic cloves until golden brown on all sides. Then add the browned garlic and all other ingredients into a food processor and blend until smooth.<br /><br />We greased up the shrimp with olive oil and topped with salt and pepper, lemon juice and fresh chopped parsley. We grilled the shrimp until tender and juicy. Top the shrimp with the vinaigrette and get ready for a tasty extravaganza.<br /><br /><br /><strong>For the beef:</strong><br /><img id="BLOGGER_PHOTO_ID_5339919899177960962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_P9qPHL5A7O0/Shs02y-KxgI/AAAAAAAAASI/l_Rif-tXNC8/s320/SDC11387.JPG" border="0" /><strong>Ingredients:</strong><br />Skirt steak <div>chili paste</div><div>Teriyaki sauce</div><div>Worcestershire sauce </div><div>grill seasoning</div><br /><div><strong>What to do:</strong></div><div>Marinate the skirt steak rubbed in chili paste, Worcestershire sauce, and grill seasoning for at least 30 minutes. After marinating, cut into strips. Fold each strip over to conserve some of the marinade inside the fold, and then skewer with a wooden kabob soaked for at least 30 minutes in water.</div><br /><div>Grill the meat kabobs until fully cooked and then sprinkle teriyaki sauce on top. </div><br /><div>For the <strong>mixed veggi-grill</strong>:</div><br /><div><strong>List of veggi's:</strong></div><br /><img id="BLOGGER_PHOTO_ID_5339920751773386658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_P9qPHL5A7O0/Shs1obIwh6I/AAAAAAAAASQ/tDymlwEk4co/s200/SDC11383.JPG" border="0" /><img id="BLOGGER_PHOTO_ID_5339920755847308514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_P9qPHL5A7O0/Shs1oqUDpOI/AAAAAAAAASY/Kjo-dFGbieY/s200/SDC11385.JPG" border="0" /> zucchini, sliced into wedges<br /><div>yellow squash, sliced into wedges</div><div>Brussel sprouts, cut into halves</div><div>romaine lettuce, whole leaves</div><div>scallions, and </div><div>portabella mushrooms, sliced</div><br /><div><strong>What to do:</strong></div><br /><div>Spread out all veggi's except the mushrooms onto a sheet pan and coat with extra virgin olive oil. Then sprinkle with salt and fresh cracked pepper (it really makes a difference). Add the zest of a lemon onto all of the veggies followed by the juice of the lemon. Finally sprinkle on some chopped parsley.</div><br /><div>For the mushrooms coat with extra virgin olive oil and Worcestershire sauce. Then sprinkle with salt, pepper, and fresh chopped parsley.</div><br /><div>After everything is seasoned throw all the veggies except the lettuce on the grill. Make sure to get char marks on all the veggies as this adds tremendous flavor! I don't think I could eat Brussel sprouts any other way. After the veggies you can wilt the lettuce on the grill.<img id="BLOGGER_PHOTO_ID_5339920761622467730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_P9qPHL5A7O0/Shs1o_09lJI/AAAAAAAAASg/QiVWYt8NQmQ/s200/SDC11389.JPG" border="0" />I hope you try this mixed grill feast!</div><br /><br /><br /><br /><br /><br /><div></div>Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-36392221499759104992009-02-15T18:43:00.007-05:002009-02-15T19:58:40.571-05:00Ribollita<img id="BLOGGER_PHOTO_ID_5303175992431179746" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 316px; CURSOR: hand; HEIGHT: 233px" alt="" src="http://3.bp.blogspot.com/_P9qPHL5A7O0/SZiqd7o9d-I/AAAAAAAAAQo/gFoAlKO9KvE/s320/SDC11170.JPG" border="0" />Ribollita is an Italian soup that my mom and I saw Ina cooking on <a href="http://www.foodnetwork.com/recipes/ina-garten/ribollita-recipe/index.html">Food Network</a>. It looked so good that we had to try it.<br /><div>I will type the recipe up, embellishing on some of the things that we changed. We made a double batch, but I will type the single batch recipe.</div><br /><div><strong>Ingredients:</strong></div>1/2 pound dried white beans, we used Great Northerns<br />Kosher salt<br />1/4 cup good olive oil (the recipe calls for this, but my mom found <a href="http://en.wikipedia.org/wiki/Grape_seed_oil">Grape seed oil</a>, which is suppose to have huge health benefits. We used that.)<br />1/4 pound large diced pancetta or smoked bacon (we used turkey bacon, I do not eat pork)<br />2 cups chopped yellow onions (2 onions)<br />1 cup chopped carrots (3 carrots)<br />1 cup chopped celery (3 stalks)<br />3 tablespoons minced garlic (6 cloves)<br />1 teaspoon freshly ground black pepper (we used a lot of fresh ground pepper, and we also added a teaspoon of hot chili paste for a kick!)<br />1/4 teaspoon crushed red pepper flakes (yes, we added these too)<br />1 (28-ounce) can Italian plum tomatoes in puree, chopped<br />4 cups coarsely chopped or shredded savoy cabbage<br />4 cups coarsely chopped kale<br />1/2 cup chopped fresh basil leaves<br />6 cups chicken stock<br />4 cups sourdough bread, cubed, crusts removed (save those crusts though!)<br />1/2 cub freshly grated Parmesan, for serving (we enjoy Yoder's shredded aged Parmesan cheese if you can find it; tastes really good)<br /><br /><strong>What to do:</strong><br />Soak the beans over night, then the next day drain and place in 8 cups of water; bring to a boil. Lower heat and simmer for 45 minutes. Add 1 teaspoon of salt and continue to simmer for about 15 minutes, until the beans are tender. Set beans aside to cool; do not get rid of the cooking liquid.<br />An alternative way to cook the beans is in a crock-pot. Place soaked beans in crock-pot full of water, turn on high and let cook for 6 hours.<br />Sometimes my family eats just the beans as a supper; add chopped onions, salt, and pepper to the beans and cook. Along side some homemade southern cornbread and some scallions in a glass of water, yum yum !<br />Ok, now on to the Ribollita; the beans are sitting to the side...<br />Heat the oil in a large stockpot. Add the pancetta, or turkey bacon in our case, and onions and cook over medium-low heat for 7 to 10 minutes, until the onions are translucent. Add the carrots, celery, garlic, 1 tablespoon of salt, the pepper, and red pepper flakes. Cook over medium-low heat for 7 to 10 minutes, until the vegetables are tender. Add the tomatoes with their puree, the cabbage, the kale, and basil and cook over medium-low heat, stirring occasionally, for another 7 to 10 minutes.<br />Drain the beans, reserving their cooking liquid. In the bowl of a food processor fitted with the steel blade, puree half of the beans with a little of their liquid. Add to the stockpot, along with the remaining whole beans. Pour the bean cooking liquid into a large measuring cup and add enough chicken stock to make 8 cups of total liquid. Add to the soup and bring to a boil. Reduce the heat and simmer over low heat for 20 minutes. Add the bread to the soup and simmer for 10 more minutes. Taste for seasoning.<br />It was at this point we added a teaspoon of hot chili paste for a kick, and lots more cracked pepper. We also took the left over bread crust, drizzled with grape seed oil, salt and pepper and toasted in the oven until they became crunchy.<br />We topped our soup with these 'crunchies' and lots of Parmesan cheese.<br />This soup was so full of flavor, we will definitely do a repeat.Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-30929932186335703592009-02-15T18:33:00.004-05:002009-02-15T18:42:49.822-05:00Valentine's Day Gifts<img id="BLOGGER_PHOTO_ID_5303172018643310738" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://3.bp.blogspot.com/_P9qPHL5A7O0/SZim2oIGmJI/AAAAAAAAAQg/ORIavKuk3RQ/s320/SDC11162.JPG" border="0" />Just wanted to blog what my Dad got me for Valentine's day, 2009.<br /><br />I do not drink so he bought me a bottle of my favorite sparkling grape juice and a box of Lindor chocolate truffles.<br /><br />He bought my Mom a bouquet of flowers, of which Mom plucked one off for me and placed in a little decorative boot.<br />This is ironic because my family nickname has boots as one of the key words.<br />All-in-all, I thought it was sweet of my Dad on Valentine's Day.Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-82516482136438971762008-09-07T11:11:00.010-04:002008-09-15T18:04:03.107-04:00Mediterranean Omelet<a href="http://2.bp.blogspot.com/_P9qPHL5A7O0/SMPwkAYYf1I/AAAAAAAAANs/abufz-tEbWI/s1600-h/Omlette.JPG"><img id="BLOGGER_PHOTO_ID_5243298892557614930" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_P9qPHL5A7O0/SMPwkAYYf1I/AAAAAAAAANs/abufz-tEbWI/s200/Omlette.JPG" border="0" /></a><br /><div>The morning after we made the Mediterranean pizza, my Mom and I used the left over turkey-sausage/tomato/spinach mixture and made one heck of an omelet. </div><br /><div>We also used a cooking technique we saw <a href="http://www.foodnetwork.com/recipes/paula-deen/omelette-for-a-crowd-recipe/index.html">Paula Dean </a>(food network) use to make a 'no-mess-omelet'. </div><br /><div><strong>Ingredients:</strong></div><div>*4 large eggs- beaten,</div><div>*Any left over amount sausage mixture from the Mediterranean pizza recipe</div><div>*A handful of sharp cheddar </div><div>*light sprinkle of salt and pepper</div><br /><div><strong>What we did:</strong></div><br /><div>Beat the eggs and pour them into a large resealable bag. Pour in the handful of sausage mixture, the handful of cheddar cheese, and a sprinkle of salt and pepper.</div><div></div><div>Close the resealable bag, letting out most of the air.</div><br /><div>Start to boil water in a pot big enough to hold the bag of omelet mixture. When the water comes to a boil drop the bag into the water. Let the hot water cook the egg mixture until eggs are fully cooked. If the bag begins to fill with hot air, just open a small hole in the resealable bag. </div><br /><div>It might take a little longer, for this big omelet it took 40 minutes for the omelet to fully cook, but there is no clean-up afterwards. We just cut the bag away from the omelet and served it up. This serving fed all three of us (Mom, Dad and myself) easily.</div><div></div><br /><a href="http://4.bp.blogspot.com/_P9qPHL5A7O0/SMP1Dh14r1I/AAAAAAAAAN0/dYKB6jMF4KQ/s1600-h/SDC10830.JPG"><img id="BLOGGER_PHOTO_ID_5243303832162185042" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_P9qPHL5A7O0/SMP1Dh14r1I/AAAAAAAAAN0/dYKB6jMF4KQ/s200/SDC10830.JPG" border="0" /></a>We also served this awesome omelet with some turkey <a href="http://foodfancy.blogspot.com/2007/12/goetta-and-goetta-nachos-pronounced.html">goetta </a>and toast.<br /><div>Hope you enjoy this wonderful breakfast. </div>Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-23712646320531557402008-08-31T12:58:00.011-04:002009-03-19T22:08:46.804-04:00Mediterranean Pizza<div style="FLOAT: left"><br /><a href="http://2.bp.blogspot.com/_P9qPHL5A7O0/SLrOjIQhonI/AAAAAAAAANc/rV-H4yN2sto/s1600-h/SDC10828.JPG"><img id="BLOGGER_PHOTO_ID_5240728219306533490" style="MARGIN: 0px 10px 10px 0px; CURSOR: hand" height="134" alt="" src="http://2.bp.blogspot.com/_P9qPHL5A7O0/SLrOjIQhonI/AAAAAAAAANc/rV-H4yN2sto/s200/SDC10828.JPG" width="183" border="0" /></a><a href="http://1.bp.blogspot.com/_P9qPHL5A7O0/SLrOjfHbg3I/AAAAAAAAANk/qAoC0OjL9Wg/s1600-h/SDC10829.JPG"><img id="BLOGGER_PHOTO_ID_5240728225442399090" style="MARGIN: 0px 10px 10px 0px; WIDTH: 184px; CURSOR: hand; HEIGHT: 133px" height="137" alt="" src="http://1.bp.blogspot.com/_P9qPHL5A7O0/SLrOjfHbg3I/AAAAAAAAANk/qAoC0OjL9Wg/s200/SDC10829.JPG" width="187" border="0" /></a></div><br /><br /><br />This was another Bunko night experiment! My mom found this recipe in the August 2008 issue of <a href="http://www.georgiamagazine.org/">Georgia Magazine</a>, put out by Flint Energies. There was an article titled "Cream of the Crop" by Jennifer Hewett, talking about Georgia native food contest winners and their recipes. One recipe was for Mediterranean Pizza with Cheese-Stuffed Crust from Barbara Williams; a 2008 Pillsbury Bake-Off finalist from Lawrenceville. <p></p><p>We read this recipe and just had to try it. We modified it a little by substituting Pillsbury pizza crust with just a regular store brand pizza dough, switched the spicy pork sausage for turkey sausage, and subbed sun-dried tomatoes for drained diced tomatoes. We also added a sprinkling of sharp cheddar cheese, and subbed shredded mozzarella for shredded muenster cheese, because you can never have enough cheese.</p><p><strong>Complete list of ingredients:<br /></strong>1-1/2 tablespoons cornmeal<br />1(13.8-ounce) can refrigerated classic pizza crust<br />7 pieces (1 ounce each) mozzarella string cheese<br />1/4 cup tomato sauce with basil, garlic and oregano (or just regular tomato sauce)<br />1/4 cup chopped, fresh basil leaves<br />1/2 pound bulk turkey sausage<br />1/3 cup diced tomatoes<br />1(10-ounce) box frozen spinach, thawed, squeezed to drain<br />1/4 cup sliced black olives<br />Hand full of sliced green olives<br />1/2 cup (2 ounces) crumbled feta cheese<br />2 cups (8 ounces) shredded muenster cheese<br />Hand full of shredded sharp cheddar cheese<br />2 tablespoons extra virgin olive oil<br />1/2 teaspoon Italian seasoning<br />1/2 to 1 teaspoon garlic salt </p><p><strong>What we did:</strong><br />Heat the oven to 425 o, spray 12-inch pizza pan with cooking spray.<br />Sprinkle cornmeal evenly over the pan and unroll pizza crust dough onto the pan.<br />Press dough to at least 1 inch beyond edge of pan, then place string cheese on dough along the inside edge of the crust.<br />Fold edge of dough over the cheese, press the dough down firmly and presto! instant stuffed crust. Pinch dough to seal. Spread tomato sauce evenly over dough.<br />Sprinkle with basil leaves. At this point basil makes the kitchen smell so good! </p><p>Heat a skillet over medium-high heat. Then add sausage, cook stirring frequently until no longer pink; drain off any grease. Reduce heat to medium and stir in drained dice tomatoes and drained spinach. Cook about 3 to 4 minutes more until everything is heated through. Spoon the sausage mixture evenly over basil on crust. </p><p>Then top with sliced black and green olives, feta cheese, muenster cheese, and just a sprinkle of cheddar cheese. Brush the crust with the olive oil and sprinkle Italian seasoning and garlic salt onto the crust.<br />Finally stick the pizza in the oven and bake for 15 to 18 minutes or until cheese is melted and crust is deep golden brown. </p><p>As you can tell by the before and after pictures, the pizza turned out great! It tasted superb. Everyone at Bunko loved the pizza, and we used the left over sausage mixture to make omelettes the next day. I will have to blog this recipe next.</p><p><br /></p>Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0tag:blogger.com,1999:blog-5880243814797566732.post-46706124054340004532008-08-16T10:38:00.014-04:002008-08-16T11:48:16.080-04:00A Week in Atlanta for Work...and Food!I had to train for my work in Atlanta. We stayed at one of the embassy suites hotel. I love embassy suites, but I took my mom with me and each day we would venture out and find some good eats!<br /><br />One place we went to was the <a href="http://www.thecheesecakefactory.com/">Cheesecake factory</a>. If anyone has been there they know that it has every type of food imaginable on their menu. The menu is literally 20 pages, with everything from Chinese, Italian, Mexican, up-class food and of course 60+ different kinds of cheesecake.<a href="http://2.bp.blogspot.com/_P9qPHL5A7O0/SKbo27zmVeI/AAAAAAAAAKA/RSL9WRk71Hw/s1600-h/SDC10716.JPG"><img id="BLOGGER_PHOTO_ID_5235127647329474018" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" height="175" alt="" src="http://2.bp.blogspot.com/_P9qPHL5A7O0/SKbo27zmVeI/AAAAAAAAAKA/RSL9WRk71Hw/s320/SDC10716.JPG" width="253" border="0" /></a><br /><br />I wish I would have taken a picture of my piece of cheesecake. I had the chocolate-raspberry cheesecake.<br />It had five layers of delicious!<br /><br />The bottom was a chocolate crumb crust, then on to a chocolate cheesecake layer, then a chocolate-raspberry cheesecake layer, then a chocolate ganache layer, then finally topped off with a chocolate icing.<br /><br /><br /><img id="BLOGGER_PHOTO_ID_5235128957923195826" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_P9qPHL5A7O0/SKbqDOJfe7I/AAAAAAAAAKI/57vzDrrNLek/s200/SDC10727.JPG" border="0" /> Another place my mom and I went was <a href="http://www.google.com/search?hl=en&q=Joey+D%27s+Oak+room">Joey D's Oak Room</a>. It was within walking distance of the hotel.<br /><br />This place was kind of expensive, but boy was it worth it.<br /><br /><div><div><br /><br /><a href="http://3.bp.blogspot.com/_P9qPHL5A7O0/SKbtDvh0u0I/AAAAAAAAAKQ/ZDLfVP-HrN8/s1600-h/SDC10717.JPG"><img id="BLOGGER_PHOTO_ID_5235132265418505026" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" height="188" alt="" src="http://3.bp.blogspot.com/_P9qPHL5A7O0/SKbtDvh0u0I/AAAAAAAAAKQ/ZDLfVP-HrN8/s200/SDC10717.JPG" width="209" border="0" /></a></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>The first course was oyster shooters. These were fresh cold raw oysters in shot classes, covered in a slight spicy vodka water and spicy cocktail sauce on top. I would take an oyster with cocktail sauce and a squeeze of lemon, place it on a cracker and gulp it down. Fantastic! </div><div></div><div></div><div></div><div></div><div></div><div></div><div><a href="http://3.bp.blogspot.com/_P9qPHL5A7O0/SKbvhFjSvOI/AAAAAAAAAKg/cRA1edGR0CI/s1600-h/MomsSteak.JPG"><img id="BLOGGER_PHOTO_ID_5235134968569707746" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_P9qPHL5A7O0/SKbvhFjSvOI/AAAAAAAAAKg/cRA1edGR0CI/s200/MomsSteak.JPG" border="0" /></a></div><div></div><div></div><div>My mom had a very large filet mignon with creamed spinach on the side. The spinach was a little heavy on the nutmeg, but her steak was cooked perfect.</div><br /><div>From where we were sitting we could see the filet cooking in the large rotating oven. Couple passes in the oven and it was a excellent medium. </div><br /><div></div><div></div><div><img id="BLOGGER_PHOTO_ID_5235136453205088690" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_P9qPHL5A7O0/SKbw3gP82bI/AAAAAAAAAKo/cI5KvuFsSic/s200/SDC10723.JPG" border="0" /></div><br /><div>As for me, I had a mushroom and shrimp pasta, with a light wine sauce. It was very good. I could only eat half, but that was the best next day lunch. I am not a drinker, but I love the taste of cooked wine; it permeated the pasta and really sent this dish over the top. The mushrooms also absorbed the flavor so they just popped in your mouth with juicy flavor.</div><br /><br /><div>All in all, this training trip for work turned into a food extravaganza. I really had a wonderful time enjoying the sites, smells, and food of the little area of Atlanta we stayed in that week.</div><div>Hopefully I will need more training soon! </div><div></div><div></div><div></div></div>Jennahttp://www.blogger.com/profile/09886813622287831015noreply@blogger.com0