tag:blogger.com,1999:blog-69766062382089111022024-03-17T07:36:42.600-05:00The Little Bitchin KitchenTales from the kitchen of an event planning entrepreneur.The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-6976606238208911102.post-11855564084564878892013-07-02T15:29:00.005-05:002013-07-02T15:29:51.453-05:00My Top #5 Pinterest Inspirations for the 4th of July!Wow, 4th of July already!? Where is the summer going!? I know for Todd and I, it has been packed with wedding planning, catering events, family trips, grilling, and enjoying beautiful sunny evenings out on the deck. It's a wonderful life, and we are enjoying every minute of this lovely Minnesota season.<br />
<br />
This weekend we will travel to northern Minnesota to my hometown of Virginia. It's a family filled fun weekend we make a promise to do each year. What will we all be making? It's still up in the air at this point, but here are my top 5 Pinterest inspirations, (in order of importance... duh!) I just can't decide!! PLEASE HELP!<br />
<br />
<b><span style="font-size: large;">#1: <a href="http://www.marthastewart.com/356842/fireworks-cookies" target="_blank">Fireworks Cookies</a></span></b><br />
Of course these little beauties LOOK hard, but after a quick review of the recipe, they seem pretty darn easy. Super cute and fun way to dress up a classic sugar cookie for the holiday.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_f0UVxGkZ6Dnt1geagGra7aSntwtPwHN_BZzz76B_2JXQ7StA7ny0TFiq8p8CMebJG7PCoROX0nR5HiNIfgT5CMJL6wVDGcb72u-plna10BsFDNF43VDKVaDo08_CgchMSvCXz40cXmYT/s706/gt-cookie-bty1-0711mld107324_vert.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_f0UVxGkZ6Dnt1geagGra7aSntwtPwHN_BZzz76B_2JXQ7StA7ny0TFiq8p8CMebJG7PCoROX0nR5HiNIfgT5CMJL6wVDGcb72u-plna10BsFDNF43VDKVaDo08_CgchMSvCXz40cXmYT/s640/gt-cookie-bty1-0711mld107324_vert.jpg" width="520" /></a></div>
Recipe and Photo Source: <a href="http://www.marthastewart.com/356842/fireworks-cookies" target="_blank">Martha Stewart</a><span style="font-size: large;"> </span><br />
<br />
<b><span style="font-size: large;">#2: <a href="http://www.womansday.com/recipefinder/stars-stripes-pie-121895" target="_blank">Stars and Stripes Pie</a></span></b><br />
Um, this picture says a THOUSAND words. It's B-E-A-U-T-I-F-U-L. My only terror is that mine will look absolutely nothing like this. I guess you never know until you try, right?<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQr8IDUHosVHUHP8y7G7Re7EXXfADMU0zN30suiqvn2dBbYMNAksFfdogYW-IlUliDhap42kFzebKTOms99AqRJh_JCDuE6FVwvm_08XV0pRvOYZAlQ-CYemE1qOJRnyTSNKZHJsTV9w2/s344/Stars-Stripes-Pie-lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzQr8IDUHosVHUHP8y7G7Re7EXXfADMU0zN30suiqvn2dBbYMNAksFfdogYW-IlUliDhap42kFzebKTOms99AqRJh_JCDuE6FVwvm_08XV0pRvOYZAlQ-CYemE1qOJRnyTSNKZHJsTV9w2/s400/Stars-Stripes-Pie-lg.jpg" width="400" /></a></div>
Recipe and Photo Source: <a href="http://www.womansday.com/recipefinder/stars-stripes-pie-121895" target="_blank">Woman's Day</a><br />
<br />
<b><span style="font-size: large;">#3: <a href="http://www.browneyedbaker.com/2012/06/28/red-white-and-blue-firecracker-popsicles/" target="_blank">Red, White and Blue Firecracker Popsicles</a></span></b><br />
How adorable, (and healthy,) are these? Both kids and adults will be happy with this refreshing little snack! <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6GMcU6mWRYI1ZuZ98DERItqqFbxj3OafIPTRLmNaRXW64WsQKFOak-s_0H3FPhJPou7PCnGrG6oUvnebRxZeOrD-4MgVwVyCOw070fWLR0O_16qV4ttYLxMT0J19O_JXXRbcvip9Tc6s/s604/popsicles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6GMcU6mWRYI1ZuZ98DERItqqFbxj3OafIPTRLmNaRXW64WsQKFOak-s_0H3FPhJPou7PCnGrG6oUvnebRxZeOrD-4MgVwVyCOw070fWLR0O_16qV4ttYLxMT0J19O_JXXRbcvip9Tc6s/s640/popsicles.jpg" width="444" /></a></div>
Recipe and Photo Source: <a href="http://www.browneyedbaker.com/" target="_blank">Brown Eyed Baker</a><br />
<br />
<b><span style="font-size: large;">#4: <a href="http://www.goodhousekeeping.com/recipefinder/savory-watermelon-blue-cheese-salad-recipe-ghk0710" target="_blank">Watermelon and Blue Cheese Salad</a></span></b><br />
Tasty, healthy, and easy? SOLD! This sounds like the perfect combination of sweet, salty, and delicious!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXm5KkqLNaC8t-kiYR9RBkuwn0dawIhyphenhyphenYfOsbONXGrNhFJ67EkXlH3NTycCQucQk3m2PMF0LHtQEViFp9VVUhI89SxnY7GA4VQpUVseBqppCfxyxQAWqmVqkEEsqPrezmJh0XNvZe2oXM/s456/watermelon-blue-cheese-salad-recipe-0710-xl.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQXm5KkqLNaC8t-kiYR9RBkuwn0dawIhyphenhyphenYfOsbONXGrNhFJ67EkXlH3NTycCQucQk3m2PMF0LHtQEViFp9VVUhI89SxnY7GA4VQpUVseBqppCfxyxQAWqmVqkEEsqPrezmJh0XNvZe2oXM/s400/watermelon-blue-cheese-salad-recipe-0710-xl.jpg" width="400" /></a></div>
Recipe and Photo Source: <a href="http://www.goodhousekeeping.com/recipefinder/savory-watermelon-blue-cheese-salad-recipe-ghk0710" target="_blank">Good Housekeeping</a><br />
<br />
<b><span style="font-size: large;">#5: <a href="http://secretsresortsblog.com/2013/06/27/make-it-at-home-red-white-and-blue-sangria/" target="_blank">Sangria</a></span></b><br />
This sangria looks festive and looks refreshing on a hot summer day. Not too sweet with a punch of fresh fruit? What's not to love?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZlWU6jNHwJcLy4HL9TFOqP8CBaid0IGRZovqR8e3EpBRBLuAz2RPgjSho4FudMQMi3jR2XNyYLsi30kF54rCTGM8-eYUhZx4jw5ld72Hvrxm8oEO3M_SP_ARYUcBopb6Bo-FPb6BiJwD/s465/03c475b31ee781e89d001698b80b18c2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZlWU6jNHwJcLy4HL9TFOqP8CBaid0IGRZovqR8e3EpBRBLuAz2RPgjSho4FudMQMi3jR2XNyYLsi30kF54rCTGM8-eYUhZx4jw5ld72Hvrxm8oEO3M_SP_ARYUcBopb6Bo-FPb6BiJwD/s640/03c475b31ee781e89d001698b80b18c2.jpg" width="443" /></a></div>
Recipe and Photo Source: <a href="http://secretsresortsblog.com/2013/06/27/make-it-at-home-red-white-and-blue-sangria/" target="_blank">Secrets Resorts Blog </a><br />
<br />
Well, there you have it. This is the recipe list that is haunting me today. I just can't decide. What will you be making?<br />
<br />
Safe travels and well wishes for a wonderful holiday this 4th! <br />
-KristenThe Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com177tag:blogger.com,1999:blog-6976606238208911102.post-70636725866331750892013-06-18T15:46:00.001-05:002013-06-18T15:46:26.707-05:00Dijon Baked Brussels Sprout GratinThis is NOT a diet friendly recipe. This is not for anyone looking for a nice, light, and healthy recipe. This is for those who love a good splurge once in awhile and do not have a problem slathering a perfectly fine vegetable in a bunch of cheese.<br />
<br />
Now that I have forewarned you that the calorie intake may be a bit higher than some, I have to tell you that flavor is rich, creamy, and delicious. I try very hard to stay on my diet, like most, but once in awhile, I want that richness that some side dishes don't deliver. This... my friends... is that dish. <br />
<br />
<b><span style="font-size: large;">Dijon Baked Brussels Sprout Gratin</span></b><br />
Serves: Four (4)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6Jgfs0jiU01NoXaDCOTG3xaO8uWuyoH2A0Q1ysOgCCnz36H_RcyPaOg5l9wrz1VXM4-y-e_F7ZTc7PTjX1i7wjA1TS4mJkKa1PFZ7j3sS5hfvqdf36Wa1Sz_W0mSNAIIOnxPABLiO5u1/s1600/Brussel+Sprout+Gratin.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs6Jgfs0jiU01NoXaDCOTG3xaO8uWuyoH2A0Q1ysOgCCnz36H_RcyPaOg5l9wrz1VXM4-y-e_F7ZTc7PTjX1i7wjA1TS4mJkKa1PFZ7j3sS5hfvqdf36Wa1Sz_W0mSNAIIOnxPABLiO5u1/s400/Brussel+Sprout+Gratin.jpg" width="400" /></a></div>
<b><span style="font-size: large;">Ingredients: </span></b><br />
1.5 pounds of fresh brussels sprouts, halved with stems cut off<br />
2 Tablespoons butter<br />
2 Tablespoons flour<br />
1.5 cups milk<br />
1 cup Parmesan cheese, grated<br />
1 cup aged white cheddar cheese<br />
1/2 teaspoon kosher salt<br />
1/4 cup cream cheese<br />
2 tablespoons Dijon mustard<br />
panko breadcrumbs<br />
black pepper to taste<br />
<br />
<b><span style="font-size: large;">Directions: </span></b><br />
Pre-heat oven or grill to 350 degrees<br />
<br />
Bring a pot of water and to boil and quickly blanch the brussels sprouts until they turn bright green. (Approx 2 minutes.)
<br />
<br />
Melt butter over medium heat and incorporate flour with a whisk,
then whisk in milk and bring to a slow boil. Turn down heat and allow sauce to thicken. <br />
<br />
Stir in cheese, salt, cream cheese, and Dijon until fully all of them are incorporated.<br />
<br />
Add brussels sprouts to sauce and mix well. Toss in Panko breadcrumbs and evenly coat mixture. Transport to a baking dish. <br />
<br />
Bake in oven for 40 minutes or until bubbly and golden brown on top.<br />
<br />
This dish may not be the healthiest of them out there but goodness gracious it is tasty. Make it for your next for dinner party along side a nice and light chicken breast to even out the heaviness. That will also make you feel less guilty about the indulgence.<br />
<br />
Hope you love it as much as my family did!<br />
<br />
Source: <a href="http://vancityfoodie.com/2012/11/28/brussel-sprout-gratin-with-dijon-mornay-sauce/" target="_blank">Vancity Foodie</a>The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com19tag:blogger.com,1999:blog-6976606238208911102.post-49970008015474811392013-05-09T12:31:00.000-05:002013-05-09T12:33:21.469-05:00Irish Soda BreadBread.<br />
It's HARD to get it right, isn't it?<br />
<br />
There is definitely a trick and an art to making homemade bread. When all the recipes I have tried, failed me miserably I set out to ask those who have mastered it. Every individual I seek advice from has given me different tips, tricks, and advice. Every one makes bread differently! If the process wasn't difficult enough, none of any one's tricks came to my rescue. Instead, I have a rock hard, dense loaf of nothing that resembles bread! Is it possible that bread is just out of my wheel house? It can't be!! <br />
<br />
I continue to fight the battle and still to this day have yet to get it right. (Although it has gotten better!) I don't know at this point if I will spend my entire life never getting it right or if I will have this "ahhh haaa," moment in my near future. Either way, I refuse to give up. I will keep trying. Why not? It can't get worse, (well maybe it could,) but I just can't stop now. <br />
<br />
Until I hit that nail on the head, the lovely Ina Garten, of Barefoot Contessa has an Irish soda bread that I use as my "cheater." Since you don't have knead the dough and let it rise, this recipe makes me feel like I can KIND OF make bread. Trust me, if I can make this recipe and it tastes good... you can too!<br />
<br />
<div align="center" class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIk5Fto8EV8eqfnn8YzZB-nAfNigy4iDphlrSnqDhJQFhs2Y_oRl1kgJccwgoptAk6_G0_vqqropbKv_v9oxZ4p5FTqEg5QA1zRBpqSqiSr1f7vpazBzRs1uN9u3JVwnfQ219V56VLxdz/s1600/February+2013+020.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIk5Fto8EV8eqfnn8YzZB-nAfNigy4iDphlrSnqDhJQFhs2Y_oRl1kgJccwgoptAk6_G0_vqqropbKv_v9oxZ4p5FTqEg5QA1zRBpqSqiSr1f7vpazBzRs1uN9u3JVwnfQ219V56VLxdz/s400/February+2013+020.JPG" width="400" /></a><b><span style="font-size: large;">Irish Soda Bread</span></b><br />
Makes: One round loaf<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Ingredients:</b></span><br />
4 cups all-purpose flour<br />
4 tablespoons sugar<br />
1 teaspoon baking soda<br />
1 1/2 teaspoons kosher salt<br />
4 tablespoons cold unsalted butter, <br />
cut into 1/2 inch cubes<br />
1 3/4 cups cold butter milk, shaken<br />
1 extra large egg, lightly beaten<br />
1 teaspoon grated orange zest<br />
<br />
<b><span style="font-size: large;">Directions:</span></b><br />
Preheat the oven to 375°F and line a sheet pan with parchment paper.<br />
<br />
Combine the flour, sugar, baking soda, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is mixed into the flour.<br />
<br />
With a fork, light beat the buttermilk, egg, and orange zest together. With the mixer on low speed, slowly add the buttermilk mixture to the flour mixture. <br />
<br />
Dump the dough onto a well-floured surface and knead it a few times into a round loaf. Place the loaf on the prepared sheet pan and lightly cut an X into the dough. Bake for 45 to 55 minutes, or until a cake tester comes out clean. When you tap the loaf, it should sound hollow.<br />
<br />
Cool on baking rack and serve warm or at room temperature.<br />
<br />
In honor of Ina, I have to say it! How easy is that? <br />
It really was the easiest bread recipe I have ever come across. Again, it will get me through until I finally find a "trick," that will work for me on the REAL bread making process.<br />
<br />
Hope you all are well! <br />
Kristen<br />
<br />
Source: <a href="http://www.foodnetwork.com/recipes/ina-garten/irish-soda-bread-recipe/index.html" target="_blank">Ina Garten</a>The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com4tag:blogger.com,1999:blog-6976606238208911102.post-58363281687288987212013-04-12T11:56:00.001-05:002013-04-12T11:56:07.971-05:00Shrimp Scampi FettuccineWell, spring never did show up here in Minnesota. We are still patiently, (well, impatiently now,) waiting for it to arrive. Yesterday, we actually received several inches of snow. SNOW! In April! It's quite frustrating to say the least. I'm ready for sunshine and adult beverages on my deck! <br />
<br />
Although the weather is depressing, I do have some fun and exciting news to share! After five years of together, Todd asked me to marry him! In true Todd fashion, he popped the question on April fools day. When that little ring box appeared, my heart sank as I thought to myself, "this is the worst joke...EVER." To my surprise, there really was a beautiful ring inside that box and he wasn't kidding when he asked, "Will you marry me?" My co-chef and I are going to make it official on September 6th, 2014 and we couldn't be more excited! We just started the wedding planning process a few days ago and while discussing the budget, I asked, "Where should be spend the most?" Todd and I, at the same time blurted out, "on the food!" Seems appropriate for us two cooks! I am now the event planner, planning my own wedding! This is gonna be good... Stay tune because I promise to share as I go!<br />
<br />
In other, just as exciting news, this pasta is my new favorite week night meal. Even though the snow keeps falling, I know in my head it's spring. I am trying to head into the "spring menu" at home. No more soups, and stews. Light and fit is where it's at! <br />
<br />
I am in LOVE with this dish for two major reasons. 1.) It's healthy. 2.) It's SUPER easy to throw together for a weeknight meal.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjLZCIr2amI5-Yuwa0mgPHs1nAkqtx6T35n-XQKvsSDNl8L60439n2qbbcPFPB7SrniDYf3SU-UpZ7po86iFSmtIJRFu7ICmrEXLpvBEhI1lYPNqoeBWXHmaumimomYFwhDPnFNm9SAi6/s1600/February+2013+048.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjLZCIr2amI5-Yuwa0mgPHs1nAkqtx6T35n-XQKvsSDNl8L60439n2qbbcPFPB7SrniDYf3SU-UpZ7po86iFSmtIJRFu7ICmrEXLpvBEhI1lYPNqoeBWXHmaumimomYFwhDPnFNm9SAi6/s400/February+2013+048.JPG" width="400" /></a><span style="font-size: large;"><b>Shrimp Scampi Fettuccine</b></span><br />
Serves: Two (2)<br />
<br />
<span style="font-size: large;"><b>Ingredients:</b></span><br />
6 garlic cloves, pressed<br />
1 lemons, zested and juiced<br />
5 tablespoons olive oil<br />
1 tablespoon red pepper flakes<br />
Dash of cayenne pepper, (optional)<br />
1 Lb. large/jumbo raw shrimp, deveined, and butterflied.<br />
1 shallot, diced<br />
1/2-3/4 homemade or boxed fettuccine <a href="http://www.thelittlebitchinkitchen.com/2013/03/making-homemade-pasta.html" target="_blank">(See my recipe for homemade pasta here!)</a><br />
2 tablespoons butter<br />
2 cups fresh arugula<br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b><span style="font-size: large;">Directions:</span></b></div>
In a bowl, combine garlic, zest and juice of lemon, olive oil, red pepper flakes, salt, pepper, and the shrimp. Set aside to marinate for up to an hour, (or as little as 15 minutes.)<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYtxAMlan8o6jPAjlqkn86nYD0TDszOymjSifB7p0sfkYqVodL8oOHquIS7p-HSFuQTyfUbZ3G__qbt_DJxuWbG3Xfg9MbGVJ6g5k77MBVFggOZayKANhSUFf8ySfveZ_jGubSLN0UDvP/s1600/February+2013+044.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvYtxAMlan8o6jPAjlqkn86nYD0TDszOymjSifB7p0sfkYqVodL8oOHquIS7p-HSFuQTyfUbZ3G__qbt_DJxuWbG3Xfg9MbGVJ6g5k77MBVFggOZayKANhSUFf8ySfveZ_jGubSLN0UDvP/s400/February+2013+044.JPG" width="400" /></a>Bring a large pot of water to a boil and add generous amounts of salt. (Typically 1/8-1/4 cup.) Add pasta and boil until just tender. (If using store bought pasta, cook 2 minutes less than recommend on the box for al dente pasta. If using fresh homemade, you should only boil this for 2-3 minutes total.) Drain and set into large pasta bowl.<br />
<br />
Meanwhile, heat a skillet over high heat. Add butter and shallots. Saute until shallots are clear, about 5-7 minutes. Add the shrimp and marinade to the pan. Stir to combine and cook until shrimp are pink and caramelized, (about three minutes.) Remove from heat and add shrimp mixture to the cooked pasta. Add in the arugula and toss to combine.<br />
<br />
Serve with warm bread.<br />
<br />
See? That was super easy, right? Healthy too! Let me know what you think!<br />
-Kristen<br />
Source: Modified version of <a href="http://www.foodnetwork.com/recipes/melissa-darabian/lemony-shrimp-scampi-pasta-recipe2/index.html" target="_blank">this one from the Food Network.</a>The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com1tag:blogger.com,1999:blog-6976606238208911102.post-60183939009230010902013-03-26T13:51:00.000-05:002013-03-26T14:25:04.727-05:00Making Homemade PastaThere is really nothing better than homemade pasta. Once you have it, you will taste the dried boxed stuff and ask yourself, "Why did I ever think this was good?" The best part about making pasta is that the recipe is so forgiving. You simply cannot mess it up! When I make pasta... I get in a zone. I make a whole day of it and refuse to care about what sort of flour mess I make in my kitchen. I crank up Dean Martin on the Ipod and get to work. It's my favorite kind of kitchen therapy.<br />
<br />
Making anything from scratch can seem a bit scary, but get over that because <i><b>this </b></i>is NOT! Not only is it simple, it will make every single pasta dish you make taste 100% better than using the old store bought boxed stuff!<br />
<br />
Let's get started...<br />
<br />
<b><span style="font-size: large;">Homemade Pasta</span></b><br />
Serves: Four (4)<br />
<br />
<b><span style="font-size: large;">Ingredients: </span></b><br />
Four (4) eggs<br />
Two (2) cups flour<br />
Dash of salt. <br />
*Increase as you wish, but for each cup of flour you add, add another two eggs.<br />
<br />
<b><span style="font-size: large;">Directions: </span></b><br />
On a floured work surface, pour the flour into a tall mound and make a well in the middle. Pour the eggs into the well, making sure that the sides of the well are high enough so the egg doesn't spill over. Add a dash of salt.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgromLKe7gxnKnSKMeygImeG4cd8pDXlyspBrpI45qXmuxKXbxlE4awP9ohw52hU7MoMXTJXp2f8ehwRHLVaVkaEv_J21flV2fEg3FFWpiK94hZfSbnUBqpMlNVD8goGb9dzfxPjRdK-TeH/s1600/February+2013+017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgromLKe7gxnKnSKMeygImeG4cd8pDXlyspBrpI45qXmuxKXbxlE4awP9ohw52hU7MoMXTJXp2f8ehwRHLVaVkaEv_J21flV2fEg3FFWpiK94hZfSbnUBqpMlNVD8goGb9dzfxPjRdK-TeH/s640/February+2013+017.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making your flour and egg well.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
With your hands, slowly incorporate the egg and flour together until the ingredients form a sticky dough. At this point, add flour to your work surface as needed and begin to kneed, roll, and punch your dough until it is smooth and no longer sticky.<br />
<br />
Wrap dough in plastic wrap and allow to sit for 20 minutes at room temperature.<br />
<br />
Set up your pasta machine by clamping it to a table, counter-top, or sturdy
cutting board.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7w_jcEpD9BxVPxjlLdf72V1pqt0IYjsll8moxK6ryakLFZNW_KeLielZ1aJn2S9qIrM94p7U8kTLltLNyrIFGTSyUw0Vw7mKsZBc7d4TN6I37aVEcnlypM3vrzRCcHPJle6Rc2VTjcsQ5/s1600/February+2013+015.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7w_jcEpD9BxVPxjlLdf72V1pqt0IYjsll8moxK6ryakLFZNW_KeLielZ1aJn2S9qIrM94p7U8kTLltLNyrIFGTSyUw0Vw7mKsZBc7d4TN6I37aVEcnlypM3vrzRCcHPJle6Rc2VTjcsQ5/s640/February+2013+015.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I use the Norpro 1049 Pasta Roller/Cutter</td></tr>
</tbody></table>
Divide the pasta dough into six or eight palm-sized pieces.
Working with the first piece, adjust the pasta rollers to #1, the widest
setting, and put the pasta through. <i>Make sure you flour the pasta dough lightly so that it doesn't stick to the rollers. </i> After
the dough comes through the rollers, fold it into thirds and pass it
through the #1 slot again. Do this a couple of more times. The pasta
will become very soft and velvety. Adjust the rollers to the next setting, #2, and pass the pasta through a few times. Do not fold the pasta
this time. Keep passing it through the rollers, adjusting them thinner,
until you reach the thickness you like. (For ravioli, I stop at #4 or #5, as you want ravioli dough thicker while you work with it.) As
you pass the pasta through narrower settings, the pasta may become
sticky again - keep lightly flouring it. Continue on to the next piece of dough and allow each "sheet" of pasta to dry out a bit.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Uz1-mcOCHca2xAlO9vu5ylJrxcPjP1wYn-eYEFFDq5bR2PvY5EcwH1RctxI03AAUUUtDrPsqj2YYIARmB5kpVlTQWeDDU4LETFxDT-C7ukEjoCKxZ0mbjY5NlS5Egw5t4w5oJHKkeT35/s640/February+2013+022.JPG" style="margin-left: auto; margin-right: auto;" width="640" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is roller setting #2</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2X6h0fkrtVmpunBWI5y7uL7yxgz1ltudWS6er-Mc8r3SMRQ-jskCDzTiBDyzrMTKjE-4ixdAR6pQYE-xEjrQpKK9XvoiTzVfgPLvoqxBfPvgPKknFXbt5w7LfvSJ25IOtmCWD_IGVZMUT/s1600/February+2013+027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2X6h0fkrtVmpunBWI5y7uL7yxgz1ltudWS6er-Mc8r3SMRQ-jskCDzTiBDyzrMTKjE-4ixdAR6pQYE-xEjrQpKK9XvoiTzVfgPLvoqxBfPvgPKknFXbt5w7LfvSJ25IOtmCWD_IGVZMUT/s640/February+2013+027.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is roller setting #5, almost finished.</td></tr>
</tbody></table>
Once all of your pasta sheets are to your liking and have dried a bit, attach the noodle-cutting attachment to the pasta machine according to
your manual's instructions. Next, feed the thinly rolled sheet of pasta
into the cutting attachment, catching the noodles by draping them over
your hands as they're cranked out of the machine (again, it's helpful to
have another person helping to turn the crank).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRl0QainzG2UtOm4f-8MeJ5C9mJJW263wc75eHWpHmlDirVpFNnEKjRHRHie5xhygYjxV9wlp9ZVzl621ap3wU-aGceAz1ai8E9QM9GMMzQzvsvlOXNbLHi2IeRhcqpJVLg0oR-G3UPYNl/s1600/February+2013+031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRl0QainzG2UtOm4f-8MeJ5C9mJJW263wc75eHWpHmlDirVpFNnEKjRHRHie5xhygYjxV9wlp9ZVzl621ap3wU-aGceAz1ai8E9QM9GMMzQzvsvlOXNbLHi2IeRhcqpJVLg0oR-G3UPYNl/s640/February+2013+031.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I used the fettuccine cutter for the pasta shown here.</td></tr>
</tbody></table>
Repeat above process with remaining sheets of dough and hang each section of noodles as they are cut. Hang each section to dry while you continue to work with pasta. They have fancy pasta racks out there, but you can use a laundry rack, or even hangers. Some of them can be found <a href="http://www.amazon.com/s/?ie=UTF8&keywords=pasta+hanger&tag=googhydr-20&index=aps&hvadid=5096237097&hvpos=1t1&hvexid=&hvnetw=g&hvrand=18638688181138697605&hvpone=&hvptwo=&hvqmt=b&ref=pd_sl_4y4jz8rrg4_b" target="_blank">here at Amazon.</a> I just used hangers. <br />
<br />
Hang the pasta to dry about 2 hours before using.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTqSXU2clt5kN-N5RPNAJXnY5ugkqgxzt0-OKw6rf1N0_ls82YxKSXtE768me5_tw3J5TLjJrBTDdAZnx6sw8Z2v8PmD473NAkmpjtSNsFd6KXzDxlc4xcyAd9pzW0bB2kGuzalHtpR4g/s1600/February+2013+036.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTqSXU2clt5kN-N5RPNAJXnY5ugkqgxzt0-OKw6rf1N0_ls82YxKSXtE768me5_tw3J5TLjJrBTDdAZnx6sw8Z2v8PmD473NAkmpjtSNsFd6KXzDxlc4xcyAd9pzW0bB2kGuzalHtpR4g/s640/February+2013+036.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hanging to dry.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4YbQsaBwqNvA1Y8zLV1_1_FIGPIvnkozEtOJQnyqiAADhb3vsMlISmYme5UWJL3x7dX1Gx8Jlk2m-iyJm0_hlzncuyegCesh1ZDCS_fJGHCSqKgN18yjcm3ft5mXttaPniK1rhnJeYFUK/s1600/February+2013+039.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4YbQsaBwqNvA1Y8zLV1_1_FIGPIvnkozEtOJQnyqiAADhb3vsMlISmYme5UWJL3x7dX1Gx8Jlk2m-iyJm0_hlzncuyegCesh1ZDCS_fJGHCSqKgN18yjcm3ft5mXttaPniK1rhnJeYFUK/s640/February+2013+039.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to enter a boiling pot of water.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<b><span style="font-size: large;">To cook pasta: </span></b><br />
Bring a large pot of water to boil<br />
Add 1/4 cup of salt to the boiling pot first. Now add pasta and cook 2-3 minutes.<br />
Top with sauce of your choice!<br />
<br />
Once your done with your pasta roller, brush it or wipe it with a dry towel. DO NOT clean with a wet rag as this will ruin your pasta rollers. If large pieces of dough are stuck inside, remind yourself to add a bit more flour when running them through the rollers next time. Allow the dough to dry and brush clean. Avoid using a wet rag at all cost! <br />
<br />
Now, that doesn't seem so hard does it!? I bet it's easier than you thought. If you don't have a pasta roller, you can simply roll out each section with a wooden roller until very thing. Remember that pasta will "puff" up a bit when it's cooked so the thinner the better.<br />
<br />
Once you get the hang of making basic pasta, experiment with it! Add in a pesto sauce or sun-dried tomatoes for flavor! Try a whole wheat or gluten free!The possibilities are endless.<br />
<br />
Source: A combination of many recipes, finely tuned to my own liking! <br />
Kristen<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com3tag:blogger.com,1999:blog-6976606238208911102.post-13212687135684543372013-03-07T15:26:00.000-06:002013-03-07T15:27:26.285-06:00Meet Keith! (An insight to why you haven't seen any food posts lately!)Wow. It's been an incredibly busy past few weeks. I have hit a new level of busy and for the first time in years feel completely overwhelmed with where to direct my time. My day job keeps me at my desk from the minute I walk in the door to the moment I leave. Even better, The Little Bitchin Kitchen has gained quite a little clientele and I am honored to be planning/catering two wonderful couple's weddings.<br />
<br />
In true Kristen form, taking on a heavier work load and expanding my own business wasn't enough on the plate! Todd and I decided to expand our growing "family." On February 20, 2013 we brought home a twelve week old flat-coated retriever puppy and named him Keith. (Our oldest flat coat is Jagger. Do you see a theme here?) He is a rambunctious little fella and keeps Todd and I running at full speed, (literally!) His little personality fits our household well and we love him a ton!<br />
<br />
Though I am too busy to remember my own name these days... I am happier than ever and just had to share. Here's a photo I grabbed of him while he actually sat still for a moment.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_UbBMmBGuyTW7pQNejHVjLWMOk0pxtlEj0OVCw4mUM1eor_GGViIG1JzTAauJzYBHSBhKh-eter_EdPt16NljFa9kL8VvDLpAGmJZukxSji9T4O2yIzoma2Eggbb7NIvUUpoktMkdwfwr/s1600/February+2013+104.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_UbBMmBGuyTW7pQNejHVjLWMOk0pxtlEj0OVCw4mUM1eor_GGViIG1JzTAauJzYBHSBhKh-eter_EdPt16NljFa9kL8VvDLpAGmJZukxSji9T4O2yIzoma2Eggbb7NIvUUpoktMkdwfwr/s400/February+2013+104.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Keith</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
Isn't he just a doll? I love him very much. Big brother Jagger is doing fine. Although he doesn't love losing ALL the attention, he is teaching Keith a ton. You know, things like how to kennel, sit, pee outside, and most importantly... be a good dog. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6fWVrR0AWOTtG9CyO-KEM0mGt8NH_HFUYc5YGJNV602dd2aGK0jexztzg7wBeFW6dMjblmikKXBMD-1-zXnMKJYD9uUpB3dPDPZ-hyhMrIhNtxRHNp2P3ZLXT7Jk0kQdOC3-Ryn85QQT/s1600/February+2013+032.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM6fWVrR0AWOTtG9CyO-KEM0mGt8NH_HFUYc5YGJNV602dd2aGK0jexztzg7wBeFW6dMjblmikKXBMD-1-zXnMKJYD9uUpB3dPDPZ-hyhMrIhNtxRHNp2P3ZLXT7Jk0kQdOC3-Ryn85QQT/s400/February+2013+032.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Big Brother Jagger</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPf-fYZpQ1UsoPIf4EQQeqrAsCJNeIvbfD6dDw_U9OdcVdABC0ZrUoyKuLxVnD3dT7611TuqdwcblE4B2W-AMaU4_gYuaYa65WKHHi9LGS5Fkk0Ninip-DPzfRQsVfu4TDZPsDLqyZ49Ch/s1600/February+2013+046.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPf-fYZpQ1UsoPIf4EQQeqrAsCJNeIvbfD6dDw_U9OdcVdABC0ZrUoyKuLxVnD3dT7611TuqdwcblE4B2W-AMaU4_gYuaYa65WKHHi9LGS5Fkk0Ninip-DPzfRQsVfu4TDZPsDLqyZ49Ch/s400/February+2013+046.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A little brotherly love. </td></tr>
</tbody></table>
Yes, I have officially turned in to one of those dog people. I treat them as my children and take a ton of photos of them... don't judge me! <br />
<br />
So there you have it. THIS is the reason I have been away so long. I apologize, but I do also have a lot of fun things coming up next week. First up: Irish Soda Bread. Who knew bread COULD be easy!? Then, how to make homemade pasta, followed by a wonderful shrimp pasta recipe to put all your pasta to use!<br />
<br />
I hope you're looking forward to it, I know I am! See you all next week!<br />
<br />
Love,<br />
Kristen The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com2tag:blogger.com,1999:blog-6976606238208911102.post-64308447007819528412013-02-15T10:09:00.001-06:002013-02-18T08:43:12.627-06:00Short Ribs with Wine and CreamIt wasn't until recently that Todd and I decided to try short
ribs. We were both short rib virgins. (Don't judge.) I had heard of
them, as did he, but nothing about them sang "amazing," to us... until
we tried them. Decadent? Yes. Tender and juicy? Yes. Amazing? Yes.
Probably the best cut of beef out there? YES!! They are <b>THAT</b> good.<br />
<br />
This recipe is now a favorite in our household. It's not a summer time meal, though, that's for sure. This meal definitely tastes best on those mid-western, "holy cow it's too cold outside and I don't want to leave the house," kind of days. Although making this takes up most of your day, it's well worth it and it really doesn't take a lot of effort. It fills your house with a wonderful aroma and the final product is much better than most meals I have eaten at fancy restaurants.<br />
<br />
Short ribs are wonderful, that is, if you take your time with them and slowly cook them. That's the key to short ribs. Low and slow. Don't let them intimidate you. They are divine!<br />
<br />
<b><span style="font-size: large;">Short Ribs with Wine and Cream</span></b><br />
Serves: Four (4)<br />
<br />
<b><span style="font-size: large;">Ingredients: </span></b><br />
12 whole short ribs<br />
Salt and pepper, to taste<br />
3 tablespoons Olive Oil<br />
1 cup red wine<br />
4 cups beef broth or stock<br />
2 tablespoons fresh rosemary<br />
1 diced jalapeno or serrano pepper, (optional.)<br />
2 tablespoons grainy mustard<br />
1 cup heavy cream<br />
1 lb. assorted mushrooms. (I used porcini, shitake, and cremini)<br />
<br />
<b><span style="font-size: large;">Directions:</span></b><br />
Preheat oven to 275°F<br />
<br />
Heat olive oil in a heavy pot over high heat. Generously salt and pepper the short ribs on each side. (You can add any sort of pork rub seasonings, if you wish.) Add six short ribs to the pan and sear both sides; about 2 minutes each side. Remove from pan and put on plate. Repeat the searing process for the next six ribs. Remove and add to plate. <br />
<br />
In that same pan, (short ribs removed,) add the wine, beef broth, jalapeno, and rosemary. Stir to combine while scraping the bottom of the pot to deglaze. Return the shortribs to the pot and place in the pre-heated oven for 3 -3 1/2 hours.<br />
<br />
Remove from oven. Turn oven up to 425°F. <br />
<br />
Carefully, with a slotted spoon, remove the shortribs from the pot again. Pour juice mixture through a fat separator. (If you don't have one of these, you can remove any excess fat from the mixture by skimming it with a baster.) If using the fat separator, pour back half of the broth mixture to the pot, (about 2 cups.) If skimming, remove half of the broth mixture, (about 2 cups.) Add in mustard and cream and allow to gently boil for about 3-4 minutes, or until it has thickened. If you want your sauce thinner, add back in some of your broth mixture back in, until you reach your desired consistency. Taste. Add salt and pepper to your liking. Return shortribs to the sauce, place lid on top and set aside. <br />
<br />
Arrange your medley of mushrooms in a single layer on a baking sheet. Drizzle with olive oil
and sprinkle with salt and pepper. Roast for approximately 25-30 minutes or until they are golden brown. <br />
<br />
Add about 3/4 cup of mushrooms to each plate and serve shortribs on top of them. Drizzle with extra cream sauce from the pan.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmfEDzD-FvDx76viK1ZFnC3-QK3C9Hsj4Ye1PgXiN56hZoEuxTyoh0QNkB8g-dvhwm0XrPMr72RGVgFyL0ugOCMINx8xpAK_2vU1pAO6rx-lo23zkgFI4fPv1Jjy6i3B73A9UZE8943fG/s1600/February+2013+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsmfEDzD-FvDx76viK1ZFnC3-QK3C9Hsj4Ye1PgXiN56hZoEuxTyoh0QNkB8g-dvhwm0XrPMr72RGVgFyL0ugOCMINx8xpAK_2vU1pAO6rx-lo23zkgFI4fPv1Jjy6i3B73A9UZE8943fG/s640/February+2013+010.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCTRNF_chimXq_evSQUtpwzZIYAUhBfeXWkAzcZLxa2mMM6fu_xrOEVMsV-U6NgFtUnN9UPrtGD1Z_4ubgrRMK46zNWG36VHsyQUAxth0K1UnECfiApdXDOZQ8osMLw-P06sIJuVZcuMz/s1600/February+2013+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCTRNF_chimXq_evSQUtpwzZIYAUhBfeXWkAzcZLxa2mMM6fu_xrOEVMsV-U6NgFtUnN9UPrtGD1Z_4ubgrRMK46zNWG36VHsyQUAxth0K1UnECfiApdXDOZQ8osMLw-P06sIJuVZcuMz/s640/February+2013+012.JPG" width="640" /></a></div>
<br />
Truth be told. My mouth is watering as I type this recipe out. It is absolutely the best thing that has ever happened to my recipe box. A must try!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYFis2asVqyOyUCMmWZq9tMwsXfLJr6cHsqbgRgkWdCUnWgNfe8dnTcyxtwA03hxQT8Hsc-TpEWpvzScBVxDsWb-eE1zFUijbUO-mOlkzn3-J813BVuC6zvACNnPRvmlWj_aaT54kUh5E/s1600/February+2013+018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSYFis2asVqyOyUCMmWZq9tMwsXfLJr6cHsqbgRgkWdCUnWgNfe8dnTcyxtwA03hxQT8Hsc-TpEWpvzScBVxDsWb-eE1zFUijbUO-mOlkzn3-J813BVuC6zvACNnPRvmlWj_aaT54kUh5E/s640/February+2013+018.JPG" width="640" /></a></div>
<br />
Enjoy your weekend!<br />
Kristen<br />
<br />
Source: Modified version of <a href="http://thepioneerwoman.com/cooking/2011/09/short-ribs-with-wine-and-cream/" target="_blank">The Pioneer Woman Cooks. </a>The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com5tag:blogger.com,1999:blog-6976606238208911102.post-43488669909646970792013-01-21T10:30:00.004-06:002013-01-21T10:30:24.026-06:00Cookbook Giveaway! Who doesn't love a giveaway? No seriously, is there someone out there who doesn't?<br />
<br />
I do... and with that in mind readers, I want to give you something. It's 2013 and I am still on track with my goal of eating better this year, but with the -30°F cold front that came in yesterday, I am craving comfort foods! Well, not to fear... lots of recipes have a "lightened" version of those classic and traditional dishes we love so much. Hence, the giveaway today: Eating Well's Comfort Foods Made Healthy. <br />
<br />
Here's how to enter:<br />
1. Visit the <a href="https://www.facebook.com/thelbkitchen?ref=hl" target="_blank">The Little Bitchin Kitchen's Facebook Page</a>, find the Giveaway thread and "share" this post with your Facebook friends.<br />
<br />
2. Comment on that thread and tell me your favorite winter comfort food.<br />
<br />
Don't forget to "like" us while you're there!<br />
The winner will be chosen at 5 p.m. on Wednesday, January 23rd and will be announced here on the website as well as the Facebook page. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CP-0RxrrsUtVuxyivZtbbSaLD3xsOAYa9T-EV6el3Q-Yu3e2HRoE2uC6EpE2r_1xBNZD9J_KSjafIoFqICOOndIFU426RTapHt6VOQ1SVjtB62-Ry8N5AeVuUpfoTTOk-k-UcQ1gwcMu/s1600/Eating+Well.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4CP-0RxrrsUtVuxyivZtbbSaLD3xsOAYa9T-EV6el3Q-Yu3e2HRoE2uC6EpE2r_1xBNZD9J_KSjafIoFqICOOndIFU426RTapHt6VOQ1SVjtB62-Ry8N5AeVuUpfoTTOk-k-UcQ1gwcMu/s640/Eating+Well.JPG" width="494" /></a></div>
<br />
*Disclaimer: This giveaway is not sponsored by anyone but The Little Bitchin Kitchen. <br />
The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com0tag:blogger.com,1999:blog-6976606238208911102.post-88824918288466085382013-01-10T09:44:00.002-06:002013-01-10T10:53:02.561-06:00Mussels with Chorizo in Sun-dried Tomato Alfredo SauceMussels are one of my absolute favorite foods. I could eat them morning, noon and night! It wasn't to long ago that every time I craved them, I set out to find a restaurant that had them on the menu. The last time I had them at one of the "nicer" restaurants in Bloomington, I was sadly surprised at how underseasoned and boring they were. After paying almost $15 for that forgettable dish, I decided it was time to take on mussels in my own kitchen. My result was better than any restaurant dish... even Todd said so.<br />
<br />
Mussels are considered to be the poor man's oyster, but in reality, they are <span style="font-size: small;">preferred</span> over oysters by many. The secret, in my opinion, is the sauce you serve them in. After trying mussels all over the metro area of Minneapolis/St. Paul, I decided I would combine some of the flavors that I enjoyed while dining out but in true Kristen style.. I wouldn't be afraid to add that extra pop and kick! The best part? When I thought about what flavor I really wanted to see in this dish I went to a pantry staple... a jarred sauce! It couldn't get any easier!<br />
<br />
This recipe can easily be doubled for a dinner party, and at around $7.99 a pound it won't break the bank when you're trying to entertain guests for an evening. Serve them as an appetizer or your main dish!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvrBTof_I0xmINr8Wu5DrqRFd-jsCJTTPM5KJ2hPa2rNXU5ZxPqL-vw_RPkGNJuV6ur79e2ppoUdYwygffTkam6QhAu6tiiNvDSxv9oD9x0whafa_MEYhVBLsB7SBDCtKnXs5MS7SEkkC/s1600/January+2013+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyvrBTof_I0xmINr8Wu5DrqRFd-jsCJTTPM5KJ2hPa2rNXU5ZxPqL-vw_RPkGNJuV6ur79e2ppoUdYwygffTkam6QhAu6tiiNvDSxv9oD9x0whafa_MEYhVBLsB7SBDCtKnXs5MS7SEkkC/s640/January+2013+022.JPG" width="640" /></a></div>
<br />
<span style="font-size: large;"><b>Mussels with Chorizo in Sun-dried Tomato Alfredo Sauce</b></span><br />
Serves: Two (2)<br />
<br />
<b><span style="font-size: large;">Ingredients: </span></b><br />
1 1/2 - 2 Lbs. Mussels; beards removed and rinsed*<br />
1 15 oz. jar of Classico <a href="http://draft.blogger.com/blogger.g?blogID=6976606238208911102#editor/target=post;postID=8882491828846608538" target="_blank">Sun-dried Tomato Alfredo Sauce</a><br />
2 links smoked chorizo, casings removed, and chopped into medium, 1/2" pieces.<br />
1 cup of low fat milk (1% or Skim)<br />
2 cups crimini or baby bella mushrooms<br />
1 shallot, finely chopped<br />
1/8 cup poblano pepper, finely chopped<br />
1 tablespoon chopped garlic<br />
1/4 teaspoon cayenne pepper; optional<br />
1/2 teaspoon crushed red pepper; optional<br />
4 tablespoons olive oil, for drizzlin<span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;">g</span></span><br />
<span style="font-size: small;"><span style="font-family: Times, "Times New Roman", serif;">2 tablespoons fresh<span style="font-size: small;"> parsley, ch<span style="font-size: small;">opped</span></span> </span></span> <br />
Salt and pepper, to taste<br />
Baguette, for serving<br />
<br />
<b><span style="font-size: large;">Directions:</span></b><br />
Preheat oven to 400°F<br />
<br />
On a parchment lined baking sheet, spread mushrooms out and drizzle with 2 tablespoons of olive oil. Sprinkle with salt and pepper and roast for 15-20 minutes.<br />
<br />
Meanwhile, place a dutch oven* on the stove-top and heat the other 2 tablespoons of olive over medium heat. Add poblano pepper, shallot, salt pepper, crushed red pepper, cayenne pepper, and chorizo. Saute until shallot is clear in color, and chorizo is cooked, about 10-12 minutes. Add in garlic and saute for another 2 minutes. Remove mushrooms from oven and add to pan.<br />
<br />
Turn oven to 350°F and place baguette inside while you finish your dish. <br />
<br />
Next, add the sun-dried tomato alfredo sauce and milk to your pan, stirring until combined. When sauce starts to bubble, add in mussels and cover for 8-9 minutes.<br />
<br />
Finally, remove lid and discard and mussels that didn't open. Ladle the mussels into a serving dish, pour sauce over top and sprinkle with fresh parsley. Serve with warm, crunchy, baguette slices.<br />
<br />
<span style="font-size: small;">Voila! Pretty easy, right? Wait until you taste them! <span style="font-size: small;">They are </span>so fantastically delicious!</span><br />
I hope you enjoy them as much as Todd and I did!<br />
<br />
As always, thanks for reading!<br />
Kristen<br />
<br />
*Notes:<br />
<ol>
<li>Typically the beard of the mussel is removed at the grocer or seafood market you purchase from. Ask them if they have been, and if not, ask if they will do it for you. If not, here is an easy video tutorial to help you remove them yourself. <a href="http://main.kitchendaily.com/2010/03/15/mussels-kitchen-basics/" target="_blank">Watch it here. </a></li>
<li>If you don't have a dutch oven, use any deep pan that has a lid but is deep enough to hold the mussels. </li>
</ol>
Source: A Little Bitchin Kitchen Original The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com0tag:blogger.com,1999:blog-6976606238208911102.post-73148534479476011732012-12-27T14:57:00.000-06:002012-12-27T14:57:14.632-06:00Orange and Roasted Garlic Shrimp SkewersWell, I must first start off with an apology on leaving the blog behind for awhile. So much has been going on that I never got a moment to sit down and blog. I missed it. A lot! So, I am very, very sorry.<br />
<br />
With Christmas 2012 now behind me and a new year right around the corner, I have been reflecting on what a wonderful year 2012 was. Some of our 2012 highlights were: Todd graduating physical therapy at Hennepin County Medical Center with a 100% recovery from his motorcycle accident last spring, the business getting busier and busier, the birth of our beautiful niece Hadley in March, the wonderful get-togethers with our close friends and family, the "trip of a lifetime" to Alaska with Todd's family, and a wonderful holiday season! We are truly blessed.<br />
<br />
As I say goodbye to 2012, I am embracing all the wonderful things that are sure to happen in 2013. In 2013, I will say goodbye to my twenties, focus harder on my business, and spend much more time with my family. Todd and I have many plans this year... and a lot of them begin in the kitchen!<br />
<br />
Now, for a nice and light recipe to help you get back on track after a wonderful Christmas splurge.<br />
<br />
<b><span style="font-size: large;">Orange and Roasted Garlic Shrimp Skewers</span></b><br />
Serves: Two (2)<br />
<br />
<b><span style="font-size: large;">Ingredients:</span></b><br />
1 Large head garlic, top sliced off<br />
2-3 Tablespoons good olive oil, for drizzling onto garlic.<br />
Salt and freshly ground pepper<br />
2 cups orange juice<br />
1 tablespoon crushed red pepper, optional. <br />
20 large uncooked shrimp, peeled and deveined, (reserve shells.)<br />
2 additional tablespoons olive oil, for marinade.<br />
8 wooden skewers, soaked in water<br />
1/4 cup fresh flat leaf parsley, finely chopped<br />
<br />
<b><span style="font-size: large;">Directions: </span></b><br />
Preheat your grill to high. Place garlic in the center of a piece of aluminum foil, drizzle with 2-3 tablespoons olive oil, and season with salt and pepper, to taste. Place on grill, and roast for 30-40 minutes, or until garlic is soft. <br />
<br />
Squeeze roasted garlic into a bowl. In a small saucepan, bring orange juice and 1/2 of the reserved shrimp shells to a boil and cook until the orange juice has reduced to about 3/4 cup. Strain the reduced orange juice into a blender and add the roasted garlic, crushed red pepper, and additional 2 tablespoons of olive oil and blend until smooth. Let cool completely.<br />
<br />
Place shrimp in a large baking dish, pour the orange/garlic marinade over it and toss to coat. Marinate in the refrigerator for at least 1 hour.<br />
<br />
Thread 5 shrimp onto wooden skewers, season with salt and pepper to taste and grill over high heat for 2-3 minutes per side, or until cooked through. Remove to a platter and sprinkle with chopped parsley.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFu7OhKEmOtNCYO-InURoa-EJO9xv40dHdxv_o2bcBHIGDhAu8UTc2d0uuvTnFE_ZWN8qR9xylQucWEWL6-vz2qbHIWPFkgEXD4c1ofbKQd4ztysmF91hU-fKECLuaopSmrCRgpkTLyY4p/s1600/8853_10151616871224616_850416709_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFu7OhKEmOtNCYO-InURoa-EJO9xv40dHdxv_o2bcBHIGDhAu8UTc2d0uuvTnFE_ZWN8qR9xylQucWEWL6-vz2qbHIWPFkgEXD4c1ofbKQd4ztysmF91hU-fKECLuaopSmrCRgpkTLyY4p/s400/8853_10151616871224616_850416709_n.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
*Variation: In lieu of grilling shrimp and/or garlic, heat oven to 400°F and bake. The garlic can be prepared and baked the same amount of time and so can the shrimp!<br />
<br />
I wish you all a wonderful holiday season and a beautiful start to your new year! <br />
<br />
<br />
Source: A slightly modified version of <a href="http://www.foodnetwork.com/recipes/bobby-flay/orange-and-roasted-garlic-shrimp-skewers-recipe/index.html" target="_blank">Bobby Flay's, seen here at Food Network</a>The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com0tag:blogger.com,1999:blog-6976606238208911102.post-7890931835251051562012-11-28T08:14:00.001-06:002012-11-28T08:31:34.449-06:00Merry Christmas from Todd and I (Stationery card) <div class="sflyProductPreviewWidget" style="height: 494px; width: 425px;">
<div class="sflyProductPreviewWidgetTop" style="background-image: url(http://cdn.staticsfly.com/img_/share/preview/msc/widget/top.gif); height: 6px;">
</div>
<div class="sflyProductPreviewWidgetCenter" style="background-image: url(http://cdn.staticsfly.com/img_/share/preview/msc/widget/bg.gif); background-repeat: repeat-y; height: 482px; padding: 0 6px 0 6px;">
<div class="sflyProductPreviewLogo" style="height: 34px; padding: 14px 0 0 14px; width: 105px;">
<img src="http://cdn.staticsfly.com/img_/share/preview/msc/widget/logo.gif" style="background: #ffffff; border: none; box-shadow: none; padding: 0;" /></div>
<div class="sflyProductPreviewContainer" style="height: 350px; padding: 0; text-align: center;">
<a href="http://share.shutterfly.com/action/welcome?sid=0AbMWrJq0bNmjiQ&cid=SFLYOCWIDGET&eid=115"><img src="http://images-community.shutterfly.com/prs/v1/0AbMWrJq0bNmiA/0AbMWrJq0bNmiOLA/p/67b0de21b3127d902548/JPEG/1354111882000/0/" style="background: #ffffff; border: none; box-shadow: none; padding: 0;" /></a></div>
<div class="sflyProductPreviewMessageContainer" style="background-color: #f4f4e9; height: 55px; line-height: 19px; padding: 15px 0 15px 0; text-align: center;">
<div class="sflyProductPreviewTitle" style="color: #333333; font-family: arial, sans-seris; font-size: 15px; font-weight: bold;">
Triple Furry Wishes Holiday Card</div>
<div class="sflyProductPreviewSEOText" style="color: #333333; font-family: arial, sans-seris; font-size: 13px;">
Create personalized <a href="http://www.shutterfly.com/cards-stationery/holiday-cards" style="color: #6666cc;">holiday cards</a> online at Shutterfly.com.</div>
<div class="sflyProductPreviewViewCollection" style="color: #333333; font-family: arial, sans-seris; font-size: 13px;">
View the entire <a href="http://www.shutterfly.com/cards-stationery" style="color: #6666cc;">collection</a> of cards.</div>
<img border="0" height="1" src="https://os.shutterfly.com/b/ss/sflyshareprod/1/H.15/111?pageName=sharekey&c1=msc&c2=blogger" style="background: #ffffff; border: none; box-shadow: none; padding: 0;" width="1" /></div>
</div>
<div class="sflyProductPreviewWidgetBottom" style="background-image: url(http://cdn.staticsfly.com/img_/share/preview/msc/widget/bottom.gif); height: 6px;">
</div>
</div>
The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com2tag:blogger.com,1999:blog-6976606238208911102.post-9160822359633267122012-11-19T10:15:00.000-06:002012-11-19T10:15:39.488-06:00Thansksgiving: The Menu<div style="text-align: left;">
Thanksgiving. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
It's almost here... and I couldn't be more excited about it. Let's face it, a gluttonous day spent eating, drinking, and laughing amongst family is just pure awesomeness. </div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
This year, I have a bit of a heavy heart about hosting. Although I adore everything about hosting... from the table decor to the menu planning, I have never hosted a family holiday. Every year we have always gone to my parent's house where my mother strides through the menu and makes it look effortless and easy. My father then enters the room with his carving knife and gets to work while all of the kids gather around the table and tell stories, sip wine, and laugh over a beautiful meal. This year my folks have decided to spend the latter part of November out gallivanting and traveling Nevada since they are now both officially retired... and I am elated for them. They will, however, certainly be missed. It is in their honor that I host this year. So, here's to you Mom and Dad; I am so thankful for you! </div>
<br />
<div style="text-align: center;">
<span style="font-size: x-large;"><b>Thanksgiving Day Menu</b></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: x-large;"><b>Starters:</b></span></div>
<br />
<div style="text-align: center;">
<span style="font-size: large;"><b>Cranberry Pomegranate Mimosas</b></span></div>
<div style="text-align: center;">
I love any get together where it is socially acceptable to consume champagne at noon. </div>
<div style="text-align: center;">
What
better way to great your guests as they arrive? The original orange
recipe tastes good, but this little holiday twist looks delightful,
doesn't it? The complete recipe can be found at: <a href="http://www.mylifeasamrs.com/2011/11/cranberry-pomegranate-spritzers.html" target="_blank">My Life as a Mrs.</a><br />
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBJdwFbyDCjyDwKdgMMbtb4oYPjyA1iHdL7xSWB3ENz6Tt62PD5oEEBJhd4-3OnEdyJBpiiQ_hww0WI5_7SnQlRFZ9okNhlJ9mUnGwSdyzJ8ohxCeqliCgwDZ0puuyCBJgC9q41HtepPS/s1600/mimosas.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyBJdwFbyDCjyDwKdgMMbtb4oYPjyA1iHdL7xSWB3ENz6Tt62PD5oEEBJhd4-3OnEdyJBpiiQ_hww0WI5_7SnQlRFZ9okNhlJ9mUnGwSdyzJ8ohxCeqliCgwDZ0puuyCBJgC9q41HtepPS/s400/mimosas.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source: <a href="http://www.mylifeasamrs.com/2011/11/cranberry-pomegranate-spritzers.html" target="_blank">My Life as a Mrs.</a> </td></tr>
</tbody></table>
<div style="text-align: center;">
<span style="font-size: large;"><b>Antipasta Platter</b></span></div>
<div style="text-align: center;">
This really doesn't really consist of any one recipe. It's cured meats, olives, fresh mozzarella, and a few veggies nicely spread onto a serving tray. Let's face it, there will be more than enough food going around, so a nice light little snack is more than enough.</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuYkwshq0w0tIb7BuUTFbYfCaIZW9zMr9siTKROtfQ9tbziAdb9rEj35dkzWRAC7U9XCW6pC3YLOWVejrQcvmcfRo7w5xueYfR00WV1ZVLb267rhWBJ6QtpTf1R96T7LQ72uF6hoxt4_B/s1600/antipasto-sl-1255000-l.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuYkwshq0w0tIb7BuUTFbYfCaIZW9zMr9siTKROtfQ9tbziAdb9rEj35dkzWRAC7U9XCW6pC3YLOWVejrQcvmcfRo7w5xueYfR00WV1ZVLb267rhWBJ6QtpTf1R96T7LQ72uF6hoxt4_B/s400/antipasto-sl-1255000-l.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source: <a href="http://www.myrecipes.com/recipe/simple-antipasto-platter-10000001255000/" target="_blank">My Recipes</a></td></tr>
</tbody></table>
<div style="text-align: center;">
<span style="font-size: x-large;"><b>Main Course: </b></span><br />
</div>
<div style="text-align: center;">
<b><span style="font-size: large;">Turkey (Duh.)</span></b><br />
We are going with the classic ole' bag method. Rinse turkey, rub it with butter, salt, and pepper. Stuff it, throw it in the bag, and cook it... low and slow! Nothing crazy here, just the classics. For tips, tricks, and information, you can look at the <a href="http://www.reynoldsovenbags.com/turkey-central-how-cook.aspx" target="_blank">Reynolds Oven Bag</a> website. </div>
<div style="text-align: center;">
<br /><img height="157" src="http://www.reynoldsovenbags.com/images/Herbroastedturkey.jpg" width="400" /><br />
<br />
<span style="font-size: large;"><b>Roasted Garlic Mashed Potatoes: </b></span><br />
Again, nothing fancy, but full of flavor. Gee, guess who's recipe!? Yup... Martha.<br />
The next one is hers too! For the full recipe, <a href="http://www.marthastewart.com/341009/roasted-garlic-mashed-potatoes" target="_blank">go here.</a><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="" class="img-l photo" height="400" src="http://www.marthastewart.com/sites/files/marthastewart.com/imagecache/img_l/ecl/images/content/pub/everyday_food/2008Q4/med104169_1108_garlic_mash_vert.jpg" style="margin-left: auto; margin-right: auto;" title="" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source: Martha Stewart Living</td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><b>Sausage and Wild Rice Stuffing: </b><b> </b></span><br />
I am jazzing up my stuffing this year. I love the classics, but wanted one dish to play with and that dish was stuffing. I decided to make it even more unhealthy by adding sweet Italian sausage. Sausage makes everything better. Although I know i won't follow the recipe exactly, I am basing it off of one I found at <a href="http://www.epicurious.com/" target="_blank"><span id="goog_1347230463">Epicurious</span><span id="goog_1347230464"></span></a><b>. </b><b> </b><a href="http://www.epicurious.com/recipes/food/views/Wild-Rice-Sausage-and-Fennel-Stuffing-893" target="_blank">Here is the one I will use as my base.</a><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="Moist & Savory Stuffing" class="recipeImage" height="400" id="ctl00_BodyContent_recipeImage" name="recipeImage" src="http://www.cscassets.com/recipes/zoom/zoom_60428.jpg" style="border-width: 0px; margin-left: auto; margin-right: auto;" width="400" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source: Pepperidge Far<b>m</b></td></tr>
</tbody></table>
<b><span style="font-size: large;"> Cranberry Sauce with Cognac:</span> </b><br />
</div>
<div style="text-align: center;">
I had you at cognac, didn't I? Martha Stewart does it again! Her recipe <a href="http://www.marthastewart.com/312619/cranberry-sauce-with-cognac" target="_blank">is here</a>. </div>
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8U4RAbtbNalA5dhLi1nVzMGm3ls8XN8iHPd4iqiLOehorVgPNOCh_BB5XYAAEv4eDSQp8IuZPmGBpOMLPGAfP4Ok38lZbrv2AeoF6MEC3TpEcTHzk5JdAF43m_H5W9RmmA2vhvW0USqF/s1600/sscon_01232_l.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ8U4RAbtbNalA5dhLi1nVzMGm3ls8XN8iHPd4iqiLOehorVgPNOCh_BB5XYAAEv4eDSQp8IuZPmGBpOMLPGAfP4Ok38lZbrv2AeoF6MEC3TpEcTHzk5JdAF43m_H5W9RmmA2vhvW0USqF/s400/sscon_01232_l.jpg" width="322" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source:<a href="http://www.marthastewart.com/312619/cranberry-sauce-with-cognac" target="_blank"> Martha Stewart Living</a></td></tr>
</tbody></table>
<div style="text-align: center;">
<span style="font-size: large;"><b>Green Bean Casserole:</b></span></div>
<div style="text-align: center;">
This year, I am going to make a home-made version and leave the Campbell's soup version behind. I am not ashamed to admit that I love that version, however, I have some help on the desserts this year, (more on that in a bit,) so I will have a little more time to give to my green beans. I originally saw this on <a href="http://www.annies-eats.com/2011/11/21/from-scratch-green-bean-casserole/" target="_blank">Annie's Eats</a>, and if she made it and posted it... then it turned out good. The full recipe can be found above at Annie's Eats, or here at <a href="http://www.williams-sonoma.com/recipe/the-all-new-green-bean-casserole.html?cm_src=RECIPESEARCH" target="_blank">William Sonoma. </a> </div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT56L-CGEjQGi5EEQGdUXj-_Xujstcu4G432RlBX7raLs6w2uhBaF8jAz6yAVX7MzwvgRKKJ9a0AS0IvPATPXuU2PoifDZB5VxEHZZA2vbKZzaT2aGqsjj2FDTqowTNDAXP53QmA67bKdq/s1600/Green+bean+Casserole.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT56L-CGEjQGi5EEQGdUXj-_Xujstcu4G432RlBX7raLs6w2uhBaF8jAz6yAVX7MzwvgRKKJ9a0AS0IvPATPXuU2PoifDZB5VxEHZZA2vbKZzaT2aGqsjj2FDTqowTNDAXP53QmA67bKdq/s400/Green+bean+Casserole.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source: <a href="http://www.williams-sonoma.com/recipe/the-all-new-green-bean-casserole.html?cm_src=RECIPESEARCH" target="_blank">William Sonoma</a></td></tr>
</tbody></table>
<div style="text-align: center;">
<span style="font-size: large;"><b>Roasted Sweet Corn:</b></span><br />
Sweet, easy, and delicious.<br />
Full recipe is at <a href="http://sweetlifebake.com/2010/06/15/roasted-corn/#axzz2CgT7xOJJ" target="_blank">Sweet Life. </a><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="" class="aligncenter size-large wp-image-1103" height="400" src="http://sweetlifebake.com/sweetlifebake.com/wp-content/themes/traction-pro/images/2010/06/roasted-corn-007-685x1024.jpg" style="margin-left: auto; margin-right: auto;" title="roasted corn 007" width="266" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source: Sweet Life</td></tr>
</tbody></table>
<span style="font-size: large;"><b>Sweet Potato Casserole: </b></span><br />
My sister-in-law Anna has had her eye on this recipe for quite some time. She offered to make this to bring to the feed and I pleasantly accepted. It's a Barefoot Contessa recipe, so it has to be good, right? <a href="http://www.oprah.com/food/Smashed-Sweet-Potatoes-with-Apples" target="_blank">The Recipe.</a><br />
<br />
<img alt="Smashed Sweet Potatoes with Apples" border="0" height="320" src="http://static.oprah.com/foodhome/food/recipes/images/food_20021015_sweetpotato_125.jpg" title="Smashed Sweet Potatoes with Apples" width="244" /><br />
<b> </b><br />
<span style="font-size: large;"><b>Rosemary and Black Pepper Dinner Rolls:</b></span></div>
<div style="text-align: center;">
Soft, pull apart rolls are a MUST. </div>
<div style="text-align: center;">
The recipe I will be using is here at the <a href="http://www.jasonandshawnda.com/foodiebride/archives/9247" target="_blank">Confections of a Foodie Bride blog. </a></div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlR0dcuw4g9pbTiKfRpmsswaIs8v-qPOOnrD8vJHZXMuftklOJM9AuLjumktdq15p2EhyphenhyphenhHa6Bjy3fpYbF50wsoX-2cNkG7KYcLwjEr_7PGnTeaseosKfIr8q3DdCaIQuHdWDUDdPVi_n/s1600/Dinner+Rolls.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlR0dcuw4g9pbTiKfRpmsswaIs8v-qPOOnrD8vJHZXMuftklOJM9AuLjumktdq15p2EhyphenhyphenhHa6Bjy3fpYbF50wsoX-2cNkG7KYcLwjEr_7PGnTeaseosKfIr8q3DdCaIQuHdWDUDdPVi_n/s400/Dinner+Rolls.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source: <a href="http://www.jasonandshawnda.com/foodiebride/archives/9247" target="_blank">Confections of a Foodie Bride</a></td></tr>
</tbody></table>
<div style="text-align: center;">
<span style="font-size: x-large;"><b>Dessert: </b></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><span style="font-size: large;"> </span></span>You were waiting for this part, weren't you!? And I made you go through all that other stuff first! I am so mean, I know. This year, I got out of making dessert because both of my beautiful sister-in-laws offered to make it for me. I was more than pleased to take them up on that offer as I knew it would alleviate time off of my hands, but most importantly because they are wonderful bakers. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="font-size: large;"><b>Cranberry Cake:</b></span></div>
<div style="text-align: center;">
So delicious. Yet again... <a href="http://www.barefootcontessa.com/recipes.aspx?RecipeID=583&S=0" target="_blank">Barefoot Contessa! </a></div>
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="400" id="imgRecipe" src="http://www.barefootcontessa.com/images/left_pix/recipes/583_204%20easy%20cranberry%20and%20apple%20cake.jpg" style="border-width: 0px; margin-left: auto; margin-right: auto;" width="272" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source: Barefoot Contessa</td></tr>
</tbody></table>
<div style="text-align: center;">
<b> <span style="font-size: large;">Classic Pumpkin Pie: </span></b></div>
<div style="text-align: center;">
Nothing says Thanksgiving like <a href="http://www.williams-sonoma.com/recipe/classic-pumpkin-pie.html" target="_blank">Pumpkin Pie.</a> Classic and tasty. </div>
<div style="text-align: center;">
This is one tradition you can't break! </div>
<div style="text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img alt="Classic Pumpkin Pie" height="304" src="http://ab.wsimgs.com/wsimgs/ab/images/dp/recipe/201236/0004/img14l.jpg" style="margin-left: auto; margin-right: auto;" width="304" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo Source: William Sonoma</td></tr>
</tbody></table>
There you have it! That's everything we are putting on the table this year! It is going to be quite a meal! What are some of your favorite Thanksgiving recipes, meals, and dishes? I would love to see!<br />
<br />
Have a wonderful, fun, and SAFE Thanksgiving this year.<br />
Love, <br />Kristen <br />
<div class="separator" style="clear: both; text-align: center;">
</div>
The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com0tag:blogger.com,1999:blog-6976606238208911102.post-69394205013588494422012-11-12T15:33:00.000-06:002012-11-13T08:40:38.322-06:00Prosciutto, Boursin, and Crescent Wrapped Asparagus BundlesI am truthfully not sure how this didn't make it to the blog sooner as it is one of my oldest, most loved, and most requested appetizers. They are fast, easy, and delicious... all the things appetizers should consist of. I made these for the boys yesterday along with a few other appetizers. Every single one was gone!<br />
<span style="font-size: small;"><b><br /></b></span>
<span style="font-size: large;"><b>Prosciutto, Boursin, & Crescent<span style="font-size: large;"> </span>Wrapped Asparagus Bundles</b></span><br />
<span style="font-size: small;">Serves: </span><span style="font-size: large;"><span style="font-size: small;">Twelve (12)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> </span><b><br /></b></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzDnmrLwR8OHVXbQXatB2_UR1EQVHp2nsN2NIXHkNHA6N-WuMivcLMSjWR_DgXZh_a7_8A4uD3Z1h5LFOk6zQxChbghgHaFGiIw5zMm__09N1A6ZI0n__vh2UafgWIZtn-LGAAeDi5Q4T/s1600/3734_10151533212679616_81590280_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzDnmrLwR8OHVXbQXatB2_UR1EQVHp2nsN2NIXHkNHA6N-WuMivcLMSjWR_DgXZh_a7_8A4uD3Z1h5LFOk6zQxChbghgHaFGiIw5zMm__09N1A6ZI0n__vh2UafgWIZtn-LGAAeDi5Q4T/s640/3734_10151533212679616_81590280_n.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;"><b>Ingredients: </b></span><br />
One (1) bundle of asparagus; washed and trimmed.<br />
Half of a 5.2 ounce package of <a href="http://www.boursincheese.com/" target="_blank">Boursin garlic and fine herb cheese </a><br />
One (1) 3.0 oz. package prosciutto<br />
One (1) package crescent rolls<br />
<br />
<span style="font-size: large;"><b>Directions:</b></span><br />
Preheat oven to 375°F.<br />
Wash and trim asparagus to approx 4 inches each. <br />
Remove crescent rolls from package and cut each pre-cut roll in half.<br />
Remove prosciutto from package and cut each slice in half lengthwise.<br />
Take three asparagus spears and tightly wrap with a prosciutto slice. Add a <span style="font-size: small;"><b>dollop</b></span> of Boursin cheese to the top of the wrapped bundle. Now, take the widest side of the crescent roll half and place on top of cheese and wrap all the way around so no cheese is exposed. <br />
<br />
Bake for 15-20 minutes.<br />
Serve warm or cold. <br />
<br />
Voila! Cheap, easy, but delicious. I have yet to meet anyone who doesn't love these.<br />
<br />
To make for a large party, double recipe but only buy one 5.2 oz. package of Boursin cheese.<br />
They make for great party food, and the bonus? You can assemble them ahead of time and pop them in the oven 20 minutes before your guests arrive!<br />
<br />
Want to make it vegetarian? Skip the prosciutto! It's still a decadent and delicious treat! You won't even miss it!<span style="font-size: small;"> </span><br />
<br />
<span style="font-size: small;">Stay tuned th<span style="font-size: small;">is week for my <span style="font-size: small;">"What's <span style="font-size: small;">on the m<span style="font-size: small;">enu" <span style="font-size: small;">post for Thanksg<span style="font-size: small;">iving!</span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">-Kriste<span style="font-size: small;">n</span></span> </span></span></span></span></span></span></span>The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com0tag:blogger.com,1999:blog-6976606238208911102.post-34368969521625035382012-10-23T15:45:00.002-05:002012-10-23T15:45:52.488-05:00(Lightened Up) Potato Cakes Growing up, my father was always the breakfast man in the house. Every Sunday morning when I woke, I was greeted with an aroma of fresh coffee, eggs, and bacon. On occasion, he would change things up and make an egg bake, pancakes, french toast, or my all time favorite: German potato pancakes. If you haven't had this classic German dish before, I strongly suggest keeping an eye out for them on a breakfast menu somewhere and giving them a shot. I eat mine with sour cream on top, but you, of course could do whatever your pretty little heart desires.<br />
<br />
To this day, I cannot perfect my father's recipe. Every single time I try it's a complete disaster! In fact, each time I make them, I tell myself, "This is it. You're going to get it this time." Then it turns ugly and I pack away the recipe until I can conjure up enough courage to try it again. If you're feeling frisky, you could always try to make them yourself. <a href="http://www.epicurious.com/recipes/food/views/Crispy-Traditional-Potato-Pancakes-40006" target="_blank">This recipe at Epicurious</a> is similar to the one my dad follows.<br />
<br />
Until I get that traditional recipe under wraps, I have found the non-traditional recipe below. It's a bit heartier and thicker, but it is outright delicious none-the less.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI49berLood9UKMVSbDA_XtdZR70P9wIBZ5tNsPis3Fn1R8QdsEmiGQzZ7j81PXCqgDgDmRXxokHylaekiQ5byYSFPgcT9hSnCvnGfkHmXTH69E_CIF2DUfM_w6GmKyKQ30dzeTt5oinri/s1600/Potato+Cakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI49berLood9UKMVSbDA_XtdZR70P9wIBZ5tNsPis3Fn1R8QdsEmiGQzZ7j81PXCqgDgDmRXxokHylaekiQ5byYSFPgcT9hSnCvnGfkHmXTH69E_CIF2DUfM_w6GmKyKQ30dzeTt5oinri/s640/Potato+Cakes.JPG" width="640" /></a></div>
<br />
<b><span style="font-size: large;">(Lightened Up) Potato Cakes </span></b><br />
Serves: Eight (8)<br />
<br />
<b><span style="font-size: large;">Ingredients: </span></b><br />
3 slices reduced fat, center-cut bacon, chopped (optional.)<br />
3 large yukon gold potatoes, peeled and cut into 1-inch pieces (approx. 2.5 Lbs.)<br />
4 garlic cloves, chopped<br />
1/4 cup plain low-fat Greek yogurt<br />
1/4 cup reduced-sodium chicken broth<br />
3/4 teaspoon salt<br />
1/2 teaspoon pepper<br />
1 1/4 cups plain panko bread crumbs<br />
1/2 cup reduced-fat shredded cheddar cheese<br />
3 scallions, finely chopped, (optional.)<br />
<br />
<b><span style="font-size: large;">Directions:</span></b><br />
Preheat oven to 425°F<br />
<br />
Cook bacon until crispy and chop into medium to small sized pieces.<br />
<br />
Place the potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 20 minutes; drain. Return the potatoes and garlic to the pot and mash with yogurt, broth, salt, and pepper, until smooth. Stir in 1/2 cup panko, the cheese, scallions, and bacon. Shape into eight (3 inch) patties. Place the remaining 3/4 cup panko in a shallow dish and dredge the patties into the crumbs.<br />
<br />
Place patties onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until golden brown. Turn over each patty and continue cooking an additional 10-12 minutes. Both sides should be golden brown and crispy, but cooked through.<br />
<br />
Serve warm. <br />
<br />
Make it vegetarian and skip the bacon!<br />
<br />
Serving suggestion, as seen in above picture:<br />
Toss arugula in one tablespoon of honey mustard and top potato cake with mixture and an over easy egg. <br />
<br />
Source: Slightly modified version of <a href="http://www.pauladeen.com/article_view/bobbys_lighter_smashed_potato_cakes/" target="_blank">Bobby Deen's Lighter Smashed Potato Cakes</a>The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com1tag:blogger.com,1999:blog-6976606238208911102.post-25630775225356473982012-10-16T13:05:00.003-05:002012-10-16T13:20:29.019-05:00SodaStream: My favorite new gadgetI try very, very hard to NOT to be a gadget person. I hate clutter and unnecessary kitchen items. My philosophy is a more, "back to basics" approach. You don't often hear, " I have to have that," come out of my mouth when it comes to the latest and greatest kitchen gadgets. That however, did not apply to the Sodastream. I had to have it. HAD TO! The pros were obvious. I would no longer have to:<br />
<ul>
<li>Drink a diet soda loaded with aspartame (my number one priority.)</li>
<li>Haul it </li>
<li>Buy in bulk, (when I saw a good sale this was common.) </li>
<li>Store it</li>
<li>Haul garbage bags full of empty cans to the recycling landfill.</li>
</ul>
<ul>
</ul>
<div class="separator" style="clear: both; text-align: center;">
</div>
I am sure what you REALLY want to know is does it taste good? I worried a little too. I'm a girl who can tell the difference between a Coke and Pepsi so I wasn't sure if this would fly in our home. I thought it was perfect, but knowing Todd's adoration of diet coke, I knew his opinion would be the deal breaker. One night, I nervously poured him a glass of the Sodastream diet coke and patiently waited for his response and doubted that he would like it. To my astonishment, he LOVED it. I too, was immediately hooked. In the last three months, I have purchased the diet coke, coke, coke zero, diet pink grapefruit (my favorite,) diet lemon lime, diet ginger ale, and used it just as soda water. All of them have been great and taste just like the main brand named sodas, if not better! <br />
<br />
Here's how it works:<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU4SJJdpJ9BqYcutE4VxWmqUMfe5f9wDUQ4i1FBbETTih-OO1mnLDAdSvBxPQt0OSUJs3l30Ona9d8EjBfvGBPQWeLELlcal9yK0OFwG0cG44sEtQJn8qB4wMgcyllHJLzKdLpSYXikVcp/s1600/sodastream-jet-black-300.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU4SJJdpJ9BqYcutE4VxWmqUMfe5f9wDUQ4i1FBbETTih-OO1mnLDAdSvBxPQt0OSUJs3l30Ona9d8EjBfvGBPQWeLELlcal9yK0OFwG0cG44sEtQJn8qB4wMgcyllHJLzKdLpSYXikVcp/s400/sodastream-jet-black-300.jpg" width="390" /></a></div>
You can purchase a starter kit for $59.99-$79.99 depending on which model you prefer. (They are usually marked higher than that, but don't pay full price as they are always on sale.) In the starter kit, you receive a C02 tank, the re-usable 1 liter bottle, the soda maker, and a variety of soda syrups to try. <br />
<br />
Many main stream stores like Kohls, Target and Bed, Bath, and Beyond carry the Sodastream sodas. They come in 16.9 oz bottle and that makes the equivalent of 33 cans!<br />
<br />
When you run out of a C02 cartridge, bring it to Bed, Bath, and Beyond and replace it for $15. (Note, you have to tell them it's a replacement. A new one will run you $30.00, but the replacement is $15.00. They usually have the replacements at the register.)<br />
<br />
All in all, I LOVE this product. I have ZERO complaints. I no longer have to carry soda in and out of the grocery store and then find somewhere to store it. My recycling is 3/4 less than it used to be. But the best part? We are no longer consuming diet soda that contains aspartame. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ArGuTRPQq_VEluCA6k6kkZuo5MYYKKZHdwS5HOlWukli_bOLLIdxW7xGjVRsty3Z7u-qyHhxDmUqRAO1ItYrECXdAKDJx6ppJrUnfgQtMzEG9ameK8JpCx20AOW7wNHe71a0mNQPliPk/s1600/sodastream-syrups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ArGuTRPQq_VEluCA6k6kkZuo5MYYKKZHdwS5HOlWukli_bOLLIdxW7xGjVRsty3Z7u-qyHhxDmUqRAO1ItYrECXdAKDJx6ppJrUnfgQtMzEG9ameK8JpCx20AOW7wNHe71a0mNQPliPk/s640/sodastream-syrups.jpg" width="640" /></a></div>
<br />
Do you own one? Do you love it? I would love to hear your thoughts!<br />
If you have any questions about it, feel free to ask!<br />
<br />
-Kristen<br />
<br />
<br />
Note: This review is based solely on my own opinion as a consumer and I was not in any way asked by Sodastream to write this, or any store mentioned in this review. <br />
<br />
<br />The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com0tag:blogger.com,1999:blog-6976606238208911102.post-18775520481175346852012-10-12T16:18:00.000-05:002012-10-12T16:35:20.506-05:00Individual Apple Blueberry CrispsApples are so bountiful right now and are all around delicious. A week or so ago, I cut them up, added some blueberries and made a phenomenal low calorie treat. (I am in no way a nutritionist or licensed to tell you that these are in fact healthy, but they seemed that way...)<br />
<br />
The best part about this recipe is that they are SUPER easy to make. I am willing to bet that even my friend Krystle can make them and she has a hard time boiling water. (That was only put in here in hopes of a laugh. Love you Krystle!) <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfxD17GlsorMFy0DDnO8xgfDIc98vyx_ofc3o-HhsetDHeDKULBGqR5sJCczbi7ZBsCUG0ZhGs07TOgmgKrzjFjAQ5qOFjK8Da3HbRJBSc3QmMcJxf4Rw1lrvNrB65BuKy9rfxW84DlCtx/s1600/546757_10151373985244616_1910624522_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfxD17GlsorMFy0DDnO8xgfDIc98vyx_ofc3o-HhsetDHeDKULBGqR5sJCczbi7ZBsCUG0ZhGs07TOgmgKrzjFjAQ5qOFjK8Da3HbRJBSc3QmMcJxf4Rw1lrvNrB65BuKy9rfxW84DlCtx/s640/546757_10151373985244616_1910624522_n.jpg" width="572" /></a></div>
<br />
<span style="font-size: large;"><b>Individual Apple Blueberry Crisps</b></span><br />
Serves: Six (6)<br />
<br />
<b>Ingredients: </b><br />
Four (4) large apples, peeled and diced into chunks (I used honey crisps.)<br />
6 ounces fresh or frozen blueberries<br />
2 teaspoons corn starch<br />
1/2 cup crisp topping (to mix in with berries; recipe follows.)<br />
2+ Cups additional crisp topping for the tops of the ramekins; recipe follows.<br />
<br />
<b>Crisp Topping: </b><br />
5 ounces all-purpose flour; approximately 1 cup<br />
2/3 cup sugar or Truvia<br />
1 1/2 cups graham cracker crumbs<br />
6 ounces unsalted butter, cubed and chilled. <br />
<br />
<b>Crisp Topping Directions: </b><br />
Place flour, sugar, and cracker crumbs in large bowl and combine. Work the butter into the dry ingredients with your hands until it is crumbly. Store in the refrigerator for up to a week and use as toppings for cobblers, crisps, or grunts.<br />
<br />
<b>Apple Blueberry Crisp Directions: </b><br />
Preheat oven to 350°<br />
<br />
Place the diced apples and blueberries into a mixing bowl and add in the sugar, cornstarch, and 1/2 cup of the crisp topping. Stir to combine.<br />
<br />
Divide the fruit mixture evenly between six (6) 4.5 oz. ramekins. Divide the remaining crisp topping and top each ramekin with crisp topping. Place the ramekins onto a baking sheet and bake on the middle rack for 30-35 minutes or until they are bubbling and the topping is golden brown.<br />
<br />
Allow the crisps to cool before tasting them. (Don't forget to add a scoop of ice-cream on the side... if that's your thing.)<br />
<br />
Does this recipe look a little bit familiar? Maybe a tiny bit? It's ridiculous close to <a href="http://draft.blogger.com/blogger.g?blogID=6976606238208911102#editor/target=post;postID=4267563316152559196" target="_blank">this one </a> I posted awhile back! The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com0tag:blogger.com,1999:blog-6976606238208911102.post-8781539654468708222012-10-05T14:20:00.001-05:002012-10-05T14:23:12.490-05:00"Fried" Green TomatoesI have been holding off on this recipe because it is another "fried" recipe and I am not usually a "fried" kind of gal. So then, on my second batch, I BAKED them.<br />
<br />
Voila!! Now you have a recipe that can be made the healthier way, or the <i><b>other</b></i> way. (They were both delicious!)<br />
<br />
I must admit, I have long been a fan of the movie with Kathy Bates, but the actual thought of eating fried green tomatoes never appealed to me. This past year I saw them at the state fair and thought, "really!? What is the big deal! " Well, I decided to find out.<br />
<br />
The minute I took that very first bite, I knew I was in love. They are scrumptious!! Salty, crunchy, and slightly sweet!! Todd and I actually fought over the last one. (I won.) <br />
<br />
Get curious and try them!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgzKTdmbL22RARKa13awNxT6KGU2HHB4cS_ao1PJViT1hyphenhyphenrrEW0P7gajImqaVIbk2cjw23tqch_2VE2RoTcbbJYyH9If5MCfeCkowEzfM3ognZFJH1DtS-YnXnj6i2_LZsD6igGsSRWvfe/s1600/486690_10151447549749616_463904830_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgzKTdmbL22RARKa13awNxT6KGU2HHB4cS_ao1PJViT1hyphenhyphenrrEW0P7gajImqaVIbk2cjw23tqch_2VE2RoTcbbJYyH9If5MCfeCkowEzfM3ognZFJH1DtS-YnXnj6i2_LZsD6igGsSRWvfe/s640/486690_10151447549749616_463904830_n.jpg" width="640" /></a></div>
<br />
<span style="font-size: large;"><b>"Fried" Green Tomatoes</b></span><br />
Serves: 2-4<br />
<br />
<b>Ingredients: </b><br />
3-4 large/medium green tomatoes<br />
1 egg, lightly beaten<br />
1/4 cup buttermilk. (I used 2%)<br />
1/2 cup all-purpose flour, divided<br />
1/2 cup cornmeal <br />
1 teaspoon cayenne pepper, optional<br />
1 teaspoon garlic powder<br />
Salt and Pepper, to taste<br />
Ranch dressing, for dipping <br />
<b><br /></b>
<b>Directions: </b><br />
Preheat oven to 425°F<br />
<b><br /></b>
Slice tomatoes in 1/4" slices; set aside<br />
<b><br /></b>
Pull out three shallow bowls. In one, lightly beat egg and buttermilk.<br />
In
the second, add 1/4 cup all-purpose flour and in the third, combine the
remaining 1/4 cup all-purpose flour, cornmeal, salt, pepper, cayenne
pepper, and garlic powder. Stir to combine.<br />
<br />
Using a fork, dredge each tomato slice
in plain flour first, then in egg mixture, and then in cornmeal mixture.<br />
<br />
Place tomatoes on to a baking sheet lined with parchment paper and cook for 10 minutes or until the tops appear crispy. Using a pair of tongs or a fork, flip the tomatoes over, being careful not to pull of the coating. Once all tomatoes are turned over, continue to cook for another 10 minutes, or until golden brown and crispy. Remove from oven and add salt and pepper while hot!<br />
<br />
Serve warm with a dipping sauce of your choice, or by themselves!<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPOwGx0hDrX0LBSyUNBBFXNRVbdnd0EuhxV305qrZ-Aoo6geWBx7Rb-xxgxC6hoy53RegbKIiVFPsCJgpforsCL8WjLHV-k9LlBsInMSZPrKoU8xSamFghPnViX440yWdltPlB_3BV7Vh/s1600/552644_10151447549599616_1723975095_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIPOwGx0hDrX0LBSyUNBBFXNRVbdnd0EuhxV305qrZ-Aoo6geWBx7Rb-xxgxC6hoy53RegbKIiVFPsCJgpforsCL8WjLHV-k9LlBsInMSZPrKoU8xSamFghPnViX440yWdltPlB_3BV7Vh/s640/552644_10151447549599616_1723975095_n.jpg" width="640" /></a><br />
<b>Alternative Frying Method. </b><br />
Heat 1/2-3/4 cup canola or vegetable oil in a dutch oven and heat to 350°F<br />
Once all the tomatoes are dredged in coating, work in small batches and fry tomatoes until golden brown and crispy and place on paper towels to dry. Sprinkle with Salt and pepper and enjoy while hot.<br />
<br />
Have a wonderful weekend everyone!!<br />
<br />
<br />
<br />The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com0tag:blogger.com,1999:blog-6976606238208911102.post-56101832837104384812012-09-27T14:21:00.002-05:002012-09-27T15:52:35.299-05:00Fried PicklesFried Pickles. Have you had them? If not, try them. They are delicious.<br />
<br />
Todd and I are HUGE fans of the Minnesota State Fair. Every year, on the first opening weekend we wake up really early and head to the fairgrounds, where we meet my brother Tom. We, the hungry threesome, begin our full day adventure by first talking about what is an absolute <b>must</b> stop. Fried pickles are ALWAYS a unanimous vote.<br />
<br />
I have often thought to myself, "can it really be hard to fry pickles?" and I always answered myself with a no. However, the breading. The breading could be difficult. Nope, it turns out it was really, really easy.<br />
<br />
Don't they look scrumptious!? <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyj9E2y_wAb5XsmCF5LQcZcKwd4vuecUDuPBy-2i5gu3D4VFV21b7mID_lkga8QryUdlwlz1lSbrFBRzKj0Oup-zmCXFm1xEXWHcipnszmU4QAdxh5HKCRvkbdff7ilHtya9DD_l7eKFr/s1600/603644_10151447549389616_355272333_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyj9E2y_wAb5XsmCF5LQcZcKwd4vuecUDuPBy-2i5gu3D4VFV21b7mID_lkga8QryUdlwlz1lSbrFBRzKj0Oup-zmCXFm1xEXWHcipnszmU4QAdxh5HKCRvkbdff7ilHtya9DD_l7eKFr/s1600/603644_10151447549389616_355272333_n.jpg" /></a></div>
<br />
So, that being said, here is the recipe:<br />
<br />
<span style="font-size: large;"><b>Fried Pickles</b></span><br />
Serves: 2-4<br />
<br />
<b>Ingredients: </b><br />
Pickles (I used the already sliced Vlasic Ovals, but you can slice them if that's your thing.)<br />
1/2-3/4 cup canola or vegetable oil, for frying<br />
1 egg, lightly beaten<br />
1/4 cup buttermilk. (I used 2%)<br />
1/2 cup all-purpose flour, divided<br />
1/2 cup cornmeal <br />
1 teaspoon cayenne pepper, optional<br />
1 teaspoon garlic powder<br />
Salt and Pepper, to taste<br />
Ranch dressing, for dipping <br />
<b><br /></b>
<b>Directions: </b><br />
Pull out three shallow bowls. In one, lightly beat egg and buttermilk.<br />
In the second, add 1/4 cup all-purpose flour. In the third, combine the remaining 1/4 cup all-purpose flour, cornmeal, salt, pepper, cayenne pepper, and garlic powder. Stir to combine.<br />
<br />
Pour oil to a depth of 1/4 to 1/2 inch in a large skillet;
heat to 375°.<br />
<br />
Using a fork, dredge each pickle slice in plain flour first, then in egg mixture, and then in cornmeal mixture. Drop into hot oil. Working in batches, cook 3-4
minutes on each side or until golden brown and crispy. Drain on paper towels or a rack and sprinkle with salt.<br />
<br />
Tip:<br />
These could easily be fried up ahead of time and re-heated later on for a great crowd-pleasing appetizer. Just bake at 350°F for 10-15 minutes!<br />
<br />
Additionally, the breading is just a base. Add in any additional spices that tickle your fancy... and then tell me about them!<br />
<br />
Source: A modified version of <a href="http://www.myrecipes.com/recipe/fried-green-tomatoes-10000000461220/" target="_blank">My Recipes </a>The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com0tag:blogger.com,1999:blog-6976606238208911102.post-56488977304056054562012-09-19T15:37:00.001-05:002012-09-27T16:01:05.403-05:00Home-made French Fries (+ GIVEAWAY Winner Announced!) First and foremost,<br />
A big thank you to everyone who submitted an entry in The Little Bitchin Kitchen's first giveaway in honor of our one year anniversary.<br />
<br />
Secondly, congratulations to Laurie, who followed all of the entry directions and was excited to make her first ever batch of sugarless fig jam! (I am actually dying to know how that turned out, so Laurie, if you want to share your recipe, please do!) I will contacting you soon for shipping details. I hope you enjoy the Barefoot Contessa cookbook as much as I do!<br />
<br />
Now, for some good grub:<br />
<br />
Last Sunday was a day of rest at our house. Most of it was spent re-cooperating after a night out to celebrate my friend Krystle's birthday. Let's just say that shots, mixed drinks, and late nights are not as easy to bounce back from these days!<br />
<br />
In addition to being a wee-bit under the weather, it was football Sunday and what better excuse to indulge a little, right? These golden fried fries complimented my mushroom and swiss sliders wonderfully. I guarantee you will love them, that is, if you try them. (So try them!)<br />
<br />
<b>Home-made French Fries</b><br />
Serves: Four (4) as an appetizer, Two (2) as a side dish<br />
<br />
<b>Ingredients: </b><br />
Four (4) medium sized russet potatoes<br />
One (1) teaspoon kosher salt<br />
One (1) lemon <br />
Vegetable or canola oil, for frying<br />
Seasoning salt or kosher salt, (to taste,) after frying<br />
<br />
<b>Directions: </b><br />
Peel and rinse the potatoes thoroughly. Now, cut them into sticks by cutting the
potato in four or five vertical pieces, then cutting each piece into
sticks. (I prefer mine to be about 1/2 inch in thickness, but thicker or thinner is your preference.)<br />
<br />
Add your cut potatoes to a large bowl of cold water and add one (1) teaspoon of kosher salt. Squeeze the juice of one (1) lemon over them, making sure to catch the seeds, and then toss the lemon into the bowl too!<br />
<br />
Let the potatoes soak for a minimum of 2 hours, but no longer than 24 hours. I prefer a little longer, but 2 hours will be just fine!<br />
<br />
Remove potatoes from the bowl and discard water and lemon. Place potatoes on a baking sheet lined paper towels and pat dry. <br />
<br />
In a dutch oven, heat oil to approx. 300°F degrees. If you
have a thermometer, use it!<br />
300°F is ideal, but you could get by on medium/high heat. You just don't want them turning brown and crispy... yet. If they are turning brown within the first 4 minutes, turn your heat down.<br />
<br />
Next, in batches, add your potatoes to the oil and par-cook for about 5 minutes per batch, or until potatoes are soft. Remove each batch and return to baking sheet lined with new/dry paper towels.<br />
<br />
Once all potatoes have gone through their first batch of frying, turn up the heat to 400°F. When the oil is hot, start to fry each batch again, this time until each batch starts to get perfectly golden brown and crisp around the edges. Remove from the oil and set on new/dry paper towels and sprinkle with a seasoning salt or kosher salt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYL160lItBet5_jjZ7jEdSXhw4vQ_Qa-iuV0gnAE8nCC5ngCPeSJFRP_fGhlfDGW2iDloMD_KNng7EK8UEcQrZGYH25CP-iOmh0BVoCTjHqpz8YdfPTIHKJ4_SG-s8577f7npCdTtTFjWo/s1600/Summer+2012+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYL160lItBet5_jjZ7jEdSXhw4vQ_Qa-iuV0gnAE8nCC5ngCPeSJFRP_fGhlfDGW2iDloMD_KNng7EK8UEcQrZGYH25CP-iOmh0BVoCTjHqpz8YdfPTIHKJ4_SG-s8577f7npCdTtTFjWo/s640/Summer+2012+004.JPG" width="606" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNSq-7ZLtCndzdHTnzezytxmgU8lEAl6qGxRyxGPlWH1ojWvvsDr8Sc8UAEgtXZ703CDGnXz8B_rYLoEHB9eIZqCZXgW8gpqWnj3ygwlze_1CEMri5lZY25gEmpkDMUEesBfVP-VOsL8tM/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
You just put restaurant fries to shame. Seriously... how good do they smell right now? Get out some ketchup and chow like no one's watching!<br />
<br />
Source: Slightly adapted from: <a href="http://thepioneerwoman.com/cooking/2012/01/perfect-french-fries/" target="_blank">The Pioneer Woman Cooks. </a><br />
<br />The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com0tag:blogger.com,1999:blog-6976606238208911102.post-30864831189530785792012-09-13T10:57:00.005-05:002012-09-27T16:03:59.540-05:00Our first anniversary and a GIVEAWAY!Happy Birthday to me, Happy birthday to me! The Little Bitchin Kitchen is 1!<br />
<br />
One year ago I set out on a entrepreneurial journey to own my own business, start a food blog, and have some fun in my kitchen... for a living. We have had some great successes in the first year and have high hopes for the years to come! I have lots coming this year, so please stay tuned! <br />
<br />
In honor of the first Little Bitchin Kitchen anniversary, I am happy to announce that I am offering a giveaway to say thanks to those who have supported us in the first year!<br />
<br />
This is one of my very favorite cookbooks. I enjoy it for its simple and basic, yet wonderful and delicious dishes. In fact, some of my favorites from this book include the grilled steak and arugula and the pink grapefruit margaritas!<br />
<br />
<span style="font-size: large;">So here it is:</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLv83AsqyOzP-da6RWawJgnSHXFeUMUi3lhK0YdZwSxEwz6rfsABgfkfX2zkmAXzhtGVsoDQO0iu6r-i5CNMEB0I5KYuW7daaadrwjmGbUqrzDWqc42PfG3ThrAK_jMS5wblMHaUoimWY/s1600/51ePKXozqnL._SS500_.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLv83AsqyOzP-da6RWawJgnSHXFeUMUi3lhK0YdZwSxEwz6rfsABgfkfX2zkmAXzhtGVsoDQO0iu6r-i5CNMEB0I5KYuW7daaadrwjmGbUqrzDWqc42PfG3ThrAK_jMS5wblMHaUoimWY/s640/51ePKXozqnL._SS500_.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<span style="font-size: small;"><b>Here's what you need to do to enter for a chance to win it:</b></span><br />
<ol>
<li>Head over to our <a href="https://www.facebook.com/thelbkitchen" target="_blank">Facebook page</a> and hit "like." </li>
<li>Next, follow us! Sign up to follow us via e-mail, subscribe, or follow us via Google connect! (You can do all of that in the right hand column.)</li>
<li>Lastly, leave me a comment below and tell me what you are most excited to cook or bake this fall! </li>
</ol>
If you already like our Facebook page and follow us, then just head to #3!<br />
<br />
That's it!<br />
The contest will end this Saturday at midnight. The winner will be chosen at random and announced on <br />
Note: This giveaway is not sponsored, this is just a cookbook I enjoy and want share. The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com2tag:blogger.com,1999:blog-6976606238208911102.post-30377817431654570382012-08-30T16:31:00.001-05:002012-09-27T16:15:43.854-05:00Ranch Pasta SaladDo you ever get sick and tired of the same old side dishes you serve with meals? ME TOO!<br />
<br />
Over the summer we have held quite a few fabulous barbeque's, but sometimes, I feel like I serve the same old things at every event or outing. The Italian pasta salad, potato salad, coleslaw, chicken salad, tuna salad... I know you know what I mean. <br />
<br />
Every year by the end of summer I am completely bored with grilling and the side dishes that accompany those burgers and brats. Last time we had we had friends over, the temperature reached to nearly 100°F degrees. I wanted something nice and light, but heavy enough to fill up our guests. I also didn't want to go back to the store! I searched the pantry and fridge and came up with this super easy ranch pasta salad.<br />
<br />
Now days, Todd asks for this all the time. You have to appreciate simple, easy recipes that taste good! Oh... and I blogged this one just in time for Labor day, because I just knew you would NEED it. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTX_b3qhG9zriEEH6PJTsMsaB6EbyNhDiJpGbqutqTyP5Ad5lkLA6fnU5A7qPI8FmqiD8gbwGkzB-7eaI5MqCOhzXlAerYGSC612FIFRhHsMqsiAMPh3mspzW5mGOudiRvHQTN57uG_gSr/s1600/August+088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTX_b3qhG9zriEEH6PJTsMsaB6EbyNhDiJpGbqutqTyP5Ad5lkLA6fnU5A7qPI8FmqiD8gbwGkzB-7eaI5MqCOhzXlAerYGSC612FIFRhHsMqsiAMPh3mspzW5mGOudiRvHQTN57uG_gSr/s640/August+088.JPG" width="640" /></a></div>
<br />
<b><span style="font-size: large;">Ranch Pasta Salad</span></b><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Serves:6-8<br />
<br />
<span style="font-size: large;"><b>Ingredients: </b></span><br />
One (1) 1 Lb. box of rotini pasta, (or any shape you prefer.)<br />
One (1) 16 Oz bottle of your favorite ranch dressing. (I use wishbone.)<br />
Two (2) Cups fresh basil, (or spinach,) chopped in half.<br />
Two (2) 2.5 oz. cans of sliced black olives, optional<br />
One (1) pint of cherry tomatoes, halved<br />
Salt and Pepper, to taste<br />
<br />
<span style="font-size: large;"><b>Directions: </b></span><br />
Prepare pasta according to the directions on the box. Drain, rinse, and empty into large mixing bowl.<br />
<br />
Add coarlsey chopped basil, tomatoes, black olives and ranch dressing. Stir to combine.<br />
<br />
Salt and pepper to your liking and serve!<br />
<br />
Wasn't that painless?! <br />
<br />
Stay safe and have a wonderful labor day weekend!The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com0tag:blogger.com,1999:blog-6976606238208911102.post-59018448214463497382012-08-22T12:20:00.001-05:002012-09-27T16:23:26.859-05:00Egg, Prosciutto, and Arugula SandwichHello there! Once again... I am behind on my blog! Sorry about that.<br />
<br />
I must admit, this summer has gone incredibly fast. I am just not sure where time goes anymore! In fact, I never even posted about our wonderful trip to Alaska because before I knew it, life went on to the next big event. Thankfully, things are slowing down a bit more and I am getting back into the routine of things. By that I mean cooking. <br />
<br />
Truth be told, I have fallen into the "just throw something on the grill" routine, and am not feeling all that guilty about it. Sweet corn was recently in full swing and I literally ate it with every meal for almost a month. There is nothing better than fresh sweet corn on the grill! Not to mention shrimp, chicken, the massive amounts of halibut we shipped back from Alaska, brats, burgers... it all tastes wonderful and doesn't need much but that good charcoal flavor. We live for our summer grilling months here in Minnesnowta. <br />
<br />
Last weekend, however, I woke up and felt inspired to COOK something "different" for breakfast. I am so incredibly bored with scrambled and over-easy eggs. Instead, I craved something with much more flavor. I hit the internet and then... out of nowhere... this beautiful dish stood before me and I knew I had to have it and have it NOW!<br />
<br />
So simple, yet so divine!<br />
<br />
I really, really, really hope you try it and love it as much as Todd and I did.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMHQBeXGlrQOSZLX3G2ioqR4Rlvw34_LEcvQfERWrA1iUcXWt3r-78x9vZ3Jx9468QSkQPBosTUbNZI_6toBX57VxXiQ8b49W58FlDdvFggUtyIQmXq6eCEEFCG9-phoYw4AzZtopXAlBI/s1600/August+048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="620" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMHQBeXGlrQOSZLX3G2ioqR4Rlvw34_LEcvQfERWrA1iUcXWt3r-78x9vZ3Jx9468QSkQPBosTUbNZI_6toBX57VxXiQ8b49W58FlDdvFggUtyIQmXq6eCEEFCG9-phoYw4AzZtopXAlBI/s640/August+048.JPG" width="640" /></a></div>
<br />
<span style="font-size: large;"><b>Egg, Prosciutto, and Arugula Sandwich</b></span><br />
Serves: Four (4) <br />
<br />
<span style="font-size: large;"><b>Ingredients: </b></span><br />
Two (2) English muffins, cut in half <br />
1 tablespoon butter <br />
Four (4) slices prosciutto<br />
Four (4) eggs<br />
One (1) cup fresh arugula<br />
Salt and pepper, to taste<br />
Extra-virgin olive oil, for drizzling<br />
1/4 cup white vinegar, for poaching<br />
<br />
<span style="font-size: large;"><b>Directions: </b></span><br />
Bring a medium pot of water to a rapid boil and stir in vinegar.<br />
<br />
Meanwhile, in a non-stick frying pan, lightly fry prosciutto over medium heat until browned and slightly crispy, about 4-5 minutes. Set aside. <br />
<br />
Now, to poach your eggs. Crack one egg at a time into a small bowl. When your water/vinegar has reached a rapid boil, gently slide the egg into the water. Repeat with the other egg. Allow the eggs to cook for about 2 minutes. The yolk should still be runny, but the whites should be set. Remove each egg from boiling water with a slotted spoon onto a tea towel to remove excess water. Poach the remaining two eggs. (If poaching eggs intimidates you, don't panic! Remember, it may take a bit of practice, but you WILL get it down pat after a few beginner's mistakes. <a href="http://www.seriouseats.com/2010/04/how-to-poach-an-egg-instructions-breakfast-slideshow.html#" target="_blank">Here's a great tutorial</a> by Alton Brown on Serious Eats to help you through it.)<br />
<br />
Lightly toast and butter each half of your English muffins. Top each
half with a handful of arugula and one slice of crispy prosciutto. Top each with a poached egg. Add salt, pepper, and drizzle with your best olive oil.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidlpcTLXzlFZa7cb4BeJAsR_fpmqiT7m1ti0D-Tl4UUjaqSIlKBGT4g3Usd0rnTkYj77GJEcqh7emNnsy9FxAoZi07a-MUMNokd_KV0v1EaLh0UsD4tsD8KoA7sRE48a_EKxkVMuospEft/s1600/August+065.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidlpcTLXzlFZa7cb4BeJAsR_fpmqiT7m1ti0D-Tl4UUjaqSIlKBGT4g3Usd0rnTkYj77GJEcqh7emNnsy9FxAoZi07a-MUMNokd_KV0v1EaLh0UsD4tsD8KoA7sRE48a_EKxkVMuospEft/s640/August+065.JPG" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Voila! Easy, right? Now, make a mess out of that thing!<br />
<br />
Source: Adapted from <a href="http://www.versesfrommykitchen.com/2011/08/long-weekends-and-a-simple-breakfast-sandwich.html" target="_blank">Versus from my Kitchen</a>; a Curtis Stone OriginalThe Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com0tag:blogger.com,1999:blog-6976606238208911102.post-56593541297912645062012-08-07T13:40:00.000-05:002012-08-07T14:36:22.061-05:00Some of My Favorite ThingsI have been insanely busy lately, (who hasn't been, right?) I truthfully haven't even had time to bake or cook! This is rare for me as I ALWAYS find time to cook, but lately my kitchen is lacking a workout, (and so am I.) Fortunately, I have a freezer stocked with soups, pastas, and other things that have been holding us over until I can get back into my original routine.<br />
<br />
Today though, I thought it would be fun to take a moment and share some of the things in my kitchen that I couldn't live without. <br />
<br />
Note: I am in no way paid for endorsing any of the products below... I just have them and really like them.<br />
<br />
<span style="font-size: large;">#1 - My Dutch Oven</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLW_ObeQsgxqzBvS_JlmZZALFgT2QovIaTFNpu8iwKQQhBKRkobuC-bxZgrwNLdVoYlHh6WPIRaim9p0XPlcITsRdJ5FCkBvRkGgs2j8PEZA1pb9huuRqX6FMtj3nNaPdZulNR0wHExQzf/s1600/IMG_9945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLW_ObeQsgxqzBvS_JlmZZALFgT2QovIaTFNpu8iwKQQhBKRkobuC-bxZgrwNLdVoYlHh6WPIRaim9p0XPlcITsRdJ5FCkBvRkGgs2j8PEZA1pb9huuRqX6FMtj3nNaPdZulNR0wHExQzf/s320/IMG_9945.JPG" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
I really want to get rid of every single other pot in my house. Whether big or small, this thing does the trick! So why have 15 different pots? (The only reason I can think of is because you spent a lot of money on them!?) Once you get one of these babies you will find yourself utilizing it in all sorts of ways! You can spend anywhere from $30.00 to $199.00 but in all honest they work the same. Save yourself the cash and go middle of the road like we did, and try out <a href="http://www1.macys.com/shop/product/martha-stewart-collection-collectors-enameled-cast-iron-round-casserole-3-qt.?ID=643419&PseudoCat=se-xx-xx-xx.esn_results" target="_blank">Martha Stewart's line from Macy's. </a><br />
<br />
<span style="font-size: large;">#2 - A Pizza/Grilling Stone</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArFwCWoryS_zQJURcjMX4rv8DFPVYhyNtNAILn89YShTYXy-8sHFxftVGAPYN2zXf8o-SLTI-rV84iBm7Z4x6_7BuEUkTGktn0-4_oUiomO-0dG0nh1_6xiaj7pAzljRHZ1btOkOlltGR/s1600/89f0c76efe4c0351f68c1cbb724f54a4_best.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgArFwCWoryS_zQJURcjMX4rv8DFPVYhyNtNAILn89YShTYXy-8sHFxftVGAPYN2zXf8o-SLTI-rV84iBm7Z4x6_7BuEUkTGktn0-4_oUiomO-0dG0nh1_6xiaj7pAzljRHZ1btOkOlltGR/s320/89f0c76efe4c0351f68c1cbb724f54a4_best.jpg" width="320" /></a></div>
<br />
I love pizza! Nothing tastes better than making it from scratch! This versatile stone can be used for making pizza but also can be used to cook vegetables, seafood, poultry and pretty much anything you can think of! The best part... do them on the grill or inside! <a href="http://www.surlatable.com/product/PRO-173644/Emile-Henry-Black-Flame-Grilling-Stone" target="_blank">I got mine at Sur La Table</a> for a little more than $50.00, but I am sure you could find one cheaper! <br />
<br />
<span style="font-size: large;">#3 - Joseph Joseph Rocker Garlic Crusher</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbf1Q0HU2qd3Mf8TBZrgts3RfiuF21WzuLPKvySzSsedS1F-d8uuN1vjuojS1tThqkvJ94n6KU33Px6xk0fdp7QUY0ogjQrr6OuJReeLTQgKEc_p9CiUTU30tTjVZohbvRzcCaBgDDy-F-/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbf1Q0HU2qd3Mf8TBZrgts3RfiuF21WzuLPKvySzSsedS1F-d8uuN1vjuojS1tThqkvJ94n6KU33Px6xk0fdp7QUY0ogjQrr6OuJReeLTQgKEc_p9CiUTU30tTjVZohbvRzcCaBgDDy-F-/s320/images.jpg" width="320" /></a></div>
<br />
There is nothing better than fresh garlic. And even I, (the usually patient cook,) sometimes get irritated with peeling, chopping, and then chopping again and again. Forget it! <a href="http://www.surlatable.com/product/PRO-889261/Joseph-Joseph-Rocker-Garlic-Crusher" target="_blank">This little gem</a> makes it a cinch! Again, a Sur La Table trip well worth it. I LOVE that store!<br />
<br />
<br />
<span style="font-size: large;">#4 - The TRU Triple Slowcooker</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwiiMdSlHxHt7TRnt5OF7rBxxgQd6U2BW7i-i4k7Yzd8bWjAl5AjaOB-JeQvph9oKimZLyhSJPCdjQV7jfU8PtgtBICmWXBb_ZqyhsuMrk55tWvzHFSwu5C9JZsg9xx0j8d4E60OXJMYk/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwiiMdSlHxHt7TRnt5OF7rBxxgQd6U2BW7i-i4k7Yzd8bWjAl5AjaOB-JeQvph9oKimZLyhSJPCdjQV7jfU8PtgtBICmWXBb_ZqyhsuMrk55tWvzHFSwu5C9JZsg9xx0j8d4E60OXJMYk/s320/images.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif; font-size: small;">There is absolutely nothing better for warming and serving at your next party. Recently, I hosted a party where I did a taco bar and used this for a trio of chicken, beef, or shrimp taco options and it was perfect! I am already gearing this puppy up for football season!! <a href="http://www.kohls.com/kohlsStore/dining_room/serveware/buffet_serverswarmingtrays/PRD%7E697169/Tru+Triple+Slowcooker.jsp#" target="_blank">This I got at Kohls</a> with one of my fabulous 30% off coupons. </span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif; font-size: small;"> </span> </span><br />
<span style="font-size: large;">#5 - A Salt (and Pepper) Pig</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8o0_oTl32Q_erJGHfYYMFQYhG9w0xo99_KxZKU8xcxVi93iuYjDIw4VWLiEByx5AxMluAp8yGe76GK058FryVPZRgcNOBeG-bK4bDaj-Ik4SFLZ8YPxKWwBmtoT9Ti6C6OfEUggHMM9v0/s1600/PRO-650192_Default_1_430x430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8o0_oTl32Q_erJGHfYYMFQYhG9w0xo99_KxZKU8xcxVi93iuYjDIw4VWLiEByx5AxMluAp8yGe76GK058FryVPZRgcNOBeG-bK4bDaj-Ik4SFLZ8YPxKWwBmtoT9Ti6C6OfEUggHMM9v0/s320/PRO-650192_Default_1_430x430.jpg" width="320" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
I gave up on salt/pepper shakers and grinders awhile back. Nothing got more annoying. While cooking a meal, I don't want to turn a grinder 47 times to get a tiny amount.... I want to lavishly put it everywhere! I threw them out and got a salt (and pepper) pig instead. Now, I just grab it and throw it all over. LOVE. <a href="http://www.surlatable.com/product/PRO-650192/Red-Salt-Pig" target="_blank">This item is again from Sur La Table</a>... but I am sure any cooking store has them! <br />
<br />
There ya have it! Those are just a few of my favorite items in the kitchen. What is your favorite item? The one thing you can't live without?<br />
<br />
Have a great day in the kitchen!<br />
KristenThe Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com0tag:blogger.com,1999:blog-6976606238208911102.post-7313171502345152462012-07-24T16:45:00.002-05:002012-09-27T16:31:35.326-05:00Blueberry Banana MuffinsHey there. It's me. It's been awhile.<br />
<br />
I took a "super quick transition to a new website that became a painfully long and frustrating experience," type of break from blogging in hopes of a new and improved website. The only thing that happened was... well, nothing. My recipes, however, are in no need of improvement. The website... eh, we'll get there someday.<br />
<br />
I am done trying to be all tech savvy and have learned that the IT world is nowhere near as exciting as my kitchen. In fact, there was a short period of time I started to re-think my college degree and wondered if the computer/IT world was what I should have done. Nope, that little miserable experience ensures me I was not meant for that field!! <br />
<br />
To end this Tuesday and get back on track with my blogging, I am offering up these beautiful blueberry banana muffins as an "I'm sorry," for leaving everyone behind. I hope you enjoy how easy and wonderful they are. <br />
<br />
Ahhhh... it's good to be back!<br />
<br />
<b><span style="font-size: large;">Banana Blueberry Muffins</span></b><br />
Makes: Twelve (12) Muffins<br />
<br />
<b><span style="font-size: large;">Ingredients: </span></b><br />
3 large ripe bananas<br />
3/4 cup Sugar<br />
1 egg (whisked)<br />
1/3 cup butter (melted)<br />
2 cups blueberries <br />
1 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1/2 teaspoon salt<br />
1 1/2 cups all-purpose flour<br />
<br />
<b><span style="font-size: large;">Directions: </span></b><br />
Preheat oven to 375°F and grease 12 muffin tins or line them with baking cups.<br />
<br />
Combine baking soda, baking powder, salt, and flour in a separate bowl, mix together, and set aside. <br />
<br />
Mash bananas in the bowl of an electric mixer fitted with the paddle attachment, for about 1 minute.<br />
(Mashing them with a fork in a mixing bowl will work just as fine too!)<br />
<br />
Add the sugar and egg, mix for 30 seconds on low speed. Add in melted butter and blueberries until combined. <br />
<br />
Slowly add in dry ingredients to the banana mixture until all is incorporated.<br />
<br />
Pour into prepared muffin tins and bake at 375 for 20 minutes, or until toothpick entered into the center of the muffin comes out clean.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisl9CMbx-07hN6PyVnLLNSxry7ZHQ8BvyRinwJncFz0y_Av6xi5d5Sk26qpj0QkixHSEnCbuX4H4rrE74Se_Rul0uEVOhgpvTii3Dy77hqPgWrtnSNPE-30CCGZ8v8Ew6kM2ET_gQnpJxB/s1600/Blog+127.JPG3968" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisl9CMbx-07hN6PyVnLLNSxry7ZHQ8BvyRinwJncFz0y_Av6xi5d5Sk26qpj0QkixHSEnCbuX4H4rrE74Se_Rul0uEVOhgpvTii3Dy77hqPgWrtnSNPE-30CCGZ8v8Ew6kM2ET_gQnpJxB/s640/Blog+127.JPG3968" width="640" /></a></div>
<br />
Source: <a href="http://www.food.com/recipe/easy-moist-banana-blueberry-muffins-153642">DebM at Food.com </a>The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com0tag:blogger.com,1999:blog-6976606238208911102.post-73220407703920398142012-06-08T15:35:00.000-05:002012-09-27T16:37:49.860-05:00Ham Hash with EggsSundays at home are one of my favorite days. I have always been a
“Sundays are for rest” kind of gal and the only thing I ever commit to
doing on this day is making breakfast. Todd and I usually watch an early
morning Sunday movie and indulge in a heavy breakfast.<br />
<br />
About two weeks ago, we had a ham for dinner and the large amount of
left-overs was overwhelming. Todd normally makes ham bean soup, but
being that summer was just around the turn, soup didn’t sound inviting.
Corned beef hash was always a favorite of mine growing up and I thought
to myself, “Why not make it with ham?” Then I did.<br />
<br />
I loved it.<br />
<br />
It was SUPER spicy, (because I wanted it that way,) and left me
feeling warm and fuzzy inside. The asbolute best part of hash is that
it’s just a combination of ingredients you have on hand… skip items as
you go and add in whatever others you like. You’re driving this car, so
go a little crazy!<br />
<br />
<b><span style="font-size: x-large;">Ham Hash with Eggs (Sunny Side Up)</span></b><br />
Serves: Six (6)<br />
<br />
<b><span style="font-size: x-large;">Ingredients: </span></b><br />
Two (2) tablespoons olive oil<br />
One (1) tablespoon butter<br />
Four (4) small potatoes<br />
One (1) red bell pepper, chopped.<br />
Two (2) stocks celery, chopped.<br />
One (1) Jalapeno, finely chopped.<br />
One (1) vidalia or yellow onion, chopped.<br />
I clove garlic, minced.<br />
Salt and Pepper, to taste<br />
Red pepper flakes, to taste, (optional)<br />
Two (2) Cups ham, diced<br />
Six (6) Eggs<br />
<br />
<b><span style="font-size: x-large;">Directions: </span></b><br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Heat pan over medium/high heat and add olive oil. Add in potatoes,
red bell pepper, celery, jalapeno, onions, salt, pepper, garlic, and red
pepper flakes. Fry until potatoes are tender with a fork and have nice
browning. (About 20 -25 minutes) Here is what that goodness should look like:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxXI7Au5nUbYVE4yx-CfRxkAqSa0YhrsXmt7Oq5qaL6Jl0kG8FjZa385tja4hSd0yUDKOc40ocAEyUJ2GgCMjgXTFpTtrtP-MKMFlK1F8goV1iv1gjzvPoP8FLtyeWROTi0xEZVKWY10Z/s1600/Blog+017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCxXI7Au5nUbYVE4yx-CfRxkAqSa0YhrsXmt7Oq5qaL6Jl0kG8FjZa385tja4hSd0yUDKOc40ocAEyUJ2GgCMjgXTFpTtrtP-MKMFlK1F8goV1iv1gjzvPoP8FLtyeWROTi0xEZVKWY10Z/s640/Blog+017.JPG" width="640" /></a></div>
<br />
Next, add ham and heat until ham is throughout.<br />
<br />
Heat a separate pan over medium heat and add butter. Add six eggs.
(DO NOT FLIP.) Slowly cook eggs until the whites and yolk reach the
desired consistency. Usually this means that the whites are firm and the
yolk is thick but not firm but whether you prefer the yolk runny or set
is a purely personal preference. You can check the consistency of the
yolk by shaking the pan gently and observing how the egg jiggles. With
experience, you’ll learn just how long to cook the egg to fit your
taste.<br />
<br />
<br />
Spoon hash onto plate and serve with egg on top.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4441XmQ1fz2frBvNwSdLR-Xalx7eqkxQooZa9q0LZhl7uhaBqdRAcLkztS8qoFsakFXk4PxaUxOQytrsBjuZiFWBU5xJLg69IuBsGPujp5g7spWmrRTSn8zuxGWx7x5J_i5UL39iMirH/s1600/Blog+058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE4441XmQ1fz2frBvNwSdLR-Xalx7eqkxQooZa9q0LZhl7uhaBqdRAcLkztS8qoFsakFXk4PxaUxOQytrsBjuZiFWBU5xJLg69IuBsGPujp5g7spWmrRTSn8zuxGWx7x5J_i5UL39iMirH/s640/Blog+058.JPG" width="640" /></a></div>
<br />
Have a great weekend everyone!<br />
Kristen<br />
<br />
Source: An inspiration of my own!The Little Bitchin Kitchenhttp://www.blogger.com/profile/14593442300963618244noreply@blogger.com0