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Monthly Archives: June 2012

Way to go Rockies!!

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Last night’s Rockies was AWESOME! We beat the San Diego Padres 10-2 and they had an amazing firework show after the game. The best part of the game? $26,000 was raised during the game to help all of those affected by the Colorado fires. Colorado has a great baseball team and even better fans!!

Friday’s Recipe

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Tonight my girls and I are going to the Colorado Rockies game tonight… and watch the fireworks afterwards 🙂 So I thought today’s recipe should be something that reminds me of baseball games. These would be great for watching the game at home or for your tailgating parties.  LET’S GO ROCKIES!!!!

Chicago-Style Hot Dog Bites
2 pkg (12 oz/340 g each) refrigerated flaky buttermilk biscuits
2 tbsp (10 mL) poppy seeds
3 hot dogs
2 small whole dill pickles (about 1/2 cup/125 mL coarsely chopped)
1 small onion
4 oz (125 g) sharp cheddar cheese
1/4 cup (50 mL) yellow mustard
1. Preheat oven to 400˚F (200˚C). Pull apart biscuit layers horizontally in half to form 40
biscuits. Arrange biscuits on cookie sheet or baking stone. Sprinkle with poppy seeds and
bake 13-15 minutes or until golden brown.
2. Meanwhile, cut hot dogs in half lenghtwise then crosswise into 1/4-inch-thick (6-mm)
half moons. Place hot dogs on microwave safe plate, cover and cook for 30-45 seconds or
until hot. Coarsely chop pickles and onion. Blot excess moisture from pickles using paper
towels. Seed and dice tomatoes. Combine pickles, onion and tomatoes in small bowl; mix
well and set aside. Grate cheese; set aside
3. Remove baking stone or cookie sheet from oven and set on cooling rack. Top bicuits
with hot dogs and cheese. Bake 3-4 minutes or until cheese is melted. Remove from oven;
top with vegetable mixture and drizzle with mustard. Recipe should yield 20 servings.
U.S. Nutrients per serving: Calories 160, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 10 mg,
Sodium 530 mg, Carbohydrate 15 g, Fiber 0 g, Protein 5 g

How to convert measurements in your recipes

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I don’t know about you but I hate when I am reading a recipe that calls for an ingredient in grams but the ingredient I have is measured in ounces.  Pampered Chef came out with a conversion chart that is a two-sided magnet… probably one of my favorite things that I’ve ordered through them. I thought I’d share the information with you J

Measure Equivalents

1 tbs = 3 tsp = 0.5 fl. oz. = 15 mL

¼ cup = 4 tbsp = 2 fl. oz. = 60 mL

1/3 cup = 5 tbsp + 1 tsp = 2.5 fl. oz. = 75 mL

½ cup = 8 tbsp = 4 fl. oz. = 125 mL

2/3 cup = 10 tbsp + 2 tsp = 5 fl. oz. = 150 mL

¾ cup = 12 tbsp = 6 fl. oz. = 175 mL

1 cup = 16tbsp = 8 fl. oz. = 250 mL

2 cups = 1 pint = 16 fl. oz. = 500 mL

4 cups = 1 quart = 32 fl. oz. = 1 liter

2 quarts = ½ gallon = 64 fl. oz. = 1.9 liters

4 quarts = 1 gallon = 128 fl. oz. = 3.8 liters

1 large egg, beaten = 3 tbsp = 1.fl. oz. = 45 mL

Recipe Conversions

Measure

Half Double Triple Measure Half Double Triple
¼ tsp = 1/8 tsp = ½ tsp = ¾ tsp = 1 mL = ½ mL = 2 mL = 4 mL
½ tsp = ¼ tsp = 1 tsp = 1½ tsp = 2 mL = 1 mL = 5 mL = 7 mL
¾ tsp = ¼ + 1/8tsp = 1½ tsp = 2¼ tsp = 4 mL = 2 mL = 7 mL = 11 mL
1 tsp = ½ tsp = 2 tsp = 1 tbsp = 5 mL = 2 mL = 10 mL = 15 mL
1¼ tsp = ½ + 1/8tsp = 2½ tsp = 1 tbsp + ¾ tsp = 6 mL = 3 mL = 12 mL = 19 mL
1½ tsp = ¾ tsp = 1 tbsp = 1½ tbsp = 7 mL = 4 mL = 15 mL = 22 mL
1 tbsp = 1½ tsp = 2 tbsp = 3 tbsp = 15 mL = 7 mL = 30 mL = 45 mL
¼ cup 2 tbsp ½ cup ¾ cup 50 mL 30 mL 125 mL 175 mL
1/3 cup = 2 tbsp + 2 tsp 2/3 cup = 1 cup 75 mL = 40 mL = 150 mL = 250 mL
½ cup = ¼ cup = 1 cup = 1½ cup = 125 mL = 50 mL = 250 mL = 375 mL
2/3 cup = 1/3 cup 1 + 1/3 cup = = 2 cups 150 mL = 75 mL = 325 mL = 500 mL
¾ cup = 6 tbsp = 1 + ½ cup = 2 + ¼ cup = 175 mL = 90 mL = 375 mL = 550 mL
1 cup = ½ cup = 2 cups = 3 cups = 250 mL = 125 mL = 500 mL = 750 mL

Something the whole family can do

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A great activity that you can do with the whole family is to create a family cookbook. When I was a kid, my Aunt Sue did just that. She had all of us (including the kids) write down our favorite recipes, organizing them in sections (appetizers, beverages, breakfast, etc.) and  made copies for all of us.

I didn’t realize what a treasure our “Heritage Cookbook” would turn out to be! Flipping through the pages 26 years later, it cracks me up to see some of the things we wrote when we were kids. My younger brother Sean submitted his recipe when he was 6 years old for waffles: “Put a waffle in the toaster and pop the waffle up. Put 0n butter and then syrup, then you eat.” How cute is that?! The cookbook also has recipes from family members who have since passed away. My grandmother’s recipe for fudge or my dad’s recipe for meatball stew are things that I can still make for my girls because we all got together to make this book.

It’s been almost 30 years since my aunt made our cookbook and I’m working on making a new one so my children can write their own recipes and look back when they’re older and realize how priceless things like this can be. Try making your own “Heritage Cookbook” with your family and see just how much fun everyone will have making it!

Well-stocked Pantry

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To throw together a quick meal for the family after a busy day, every kitchen should have some of the basic necessities:

Pantry Basics                                   Produce                                       Refrigerator Basics

All-purpose flour                                Celery                                            Eggs

Brown sugar                                        Garlic                                            Butter/margarine

Sugar                                                     Russet potatoes                          Milk

Olive oil                                                Whole carrots                             Sour cream

Vegetable oil                                        Yellow onions                            Cream cheese

Cornstarch                                                                                                   Parmesan cheese

Plain dry bread crumbs                                                                            Shredded cheddar cheese

Pasta and Grains                              Freezer Basics                            Shredded mozzarella cheese

Elbow macaroni                                 Frozen corn                                Herbs ans Spices

Penne pasta                                         Frozen cut green beans           Coarsely ground black pepper

Spaghetti noodles                               Frozen peas                                Chili powder

Instant rice                                           Frozen stir-fry vegetables       Crushed red pepper flakes

Bread                                                                                                             Curry powder

Canned or Jarred Goods                 Condiments                                Garlic powder

Beef broth                                              Balsamic vinegar                     Ground cayenne pepper

Chicken broth                                       BBQ sauce                                 Ground cinnamon

Tomato paste                                        Dijon Mustard                          Ground cumin

Spaghetti/marinara sauce                Honey                                         Ground ginger

Diced tomatoes                                    Hot sauce                                   Onion soup mix

Cream of celery soup                          Ketchup                                       Paprika

Cream of mushroom soup                Mayonnaise                               Salt

Peanut butter                              Taco seasoning mix

Salsa

Soy sauce

Worcestershire sauce

Yellow mustard

Friday Recipes

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Hi everyone… welcome to my new blog! This is the first blog I’ve ever had so I’m really excited about sharing some recipes and my random quirky thoughts 🙂 Some of my recipes are meals that I’ve been making for years while others are from various websites, cooking magazines (such as Paula Deen’s cookbook) and cook books from The Pampered Chef. In the effort of eating better, a lot of my recipes will be on the healthier side but there will also be comfort foods and deserts put into the mix as well.

For this weeks recipes, I wanted to pass on things that seem simple to make and don’t require turning on your oven 🙂

Asian Chicken Salad [Cooking With Paula Deen]

8 cups chopped romaine lettuce

2 cups shredded cooked chicken (the rotisserie chickens from the grocery store work great for this recipe)

1 red bell pepper, seeded and sliced into strips

1 Granny Smith apple, cored and cut into strips

1 (81/4-ounce) can mandarin oranges, drained

1 cup crispy rice noodles* (you should be able to find La Choy Rice Noodles at the grocery store)

1/4 cup chopped green onion

1/4 cup sesame oil

1/4 cup extra-virgin olive oil

1/4 rice wine vinegar

2 limes, zested and juiced

2 tablespoons sugar

1 teaspoon salt

1. In a large bowl, place lettuce, chicken, bell pepper, apple, mandarin oranges, rice noodles, and green onion, tossing gently to combine.

2. In a medium bowl, whisk together sesame oil and olive oil. Slowly add rice wine vinegar, whisking to combine. Add lime zest, lime juice, sugar, and salt, whisking until well combined. Pour desired amount of dressing over romaine mixture, tossing gently to coat.

Serve immediately (Makes 6-8 servings)