tag:blogger.com,1999:blog-84843777455216471482024-02-07T16:19:54.740-08:00The Very Hungry CaterpillarOne bite at a time... eating my way through life! Hoping I make it out as a beautiful butterfly!(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-8484377745521647148.post-49219039641919624012011-03-16T19:19:00.000-07:002011-03-17T09:15:08.167-07:00Nutella crepes<span class="fullpost"> I have a small problem when I am pregnant if I hear or see something that sounds yummy to eat I CAN NOT stop thinking about it until I have it. It is proving to be quite inconvenient and quite the increase in calories.... well I was looking through my Paris pictures from this fall and saw a picture I took of my husband eating a very messy crepe. I will not share that picture, well because it would be very mean, but it instantly got my crepe wheels turning and I HAD TO HAVE ONE!!! So instead of jumping on the next 747 I thought I can make this here no problem. I watched and ate so many being made there it is a a little embarrassing. The technique may seem tricky but after the first few you will be a pro. You can watch a youtube video to see someone demonstrating if you like</span><br />
Recipe found at <a href="http://www.therecessioncookbook.net/2009/05/paris-on-cheap-nutella-crepes.html">the recession cookbook</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-fSq1o4hk0M0/TYFrzdDcB7I/AAAAAAAAFa8/AIiTzNb8t6M/s1600/IMG_1288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-8raOu9AEWLw/TYFr8lcoDtI/AAAAAAAAFbA/cuE-MEQgnvg/s1600/IMG_1295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><b><span class="fullpost"> Ingredients</span></b><br />
<span class="fullpost">SWEET CREPE BATTER<div style="margin-left: 20px;">2 eggs<br />
1 cup milk<br />
1/4 cup water<br />
2 teaspoons vanilla<br />
1 cup all-purpose flour<br />
2 tablespoons sugar<br />
2 tablespoons melted butter</div>Makes about 20 crêpes</span><br />
<span class="fullpost"><b> Toppings</b> </span><br />
<span class="fullpost">I used Nutella,</span><br />
<span class="fullpost">banana</span><br />
<span class="fullpost">powedered sugar</span><br />
<span class="fullpost"> A friend I had over suggested using peanut butter too so we mixed that in with the nutella. That was our favorite!!!</span><br />
<span class="fullpost"><br />
Place all the ingredients in a blender and blend until smooth. If you don't have a blender, whisk the eggs, milk, water, and vanilla together in a bowl until smooth. Add the flour and sugar and whisk to combine. Whisk in 2 tablespoons of the melted butter. Strain the batter into another bowl. Cover with plastic wrap and place in the refrigerator for at least an hour to allow all the air bubbles to settle.<br />
<br />
Heat a small crêpe pan (or nonstick skillet) over medium high heat. Swirl 1 teaspoon of butter in the pan and add a small amount of batter to the pan--swirl the pan so that the batter evenly and thinly coats the bottom.</span><br />
<span class="fullpost"> </span><a href="https://lh3.googleusercontent.com/-5ObhuQo4vh4/TYFrqhI7DQI/AAAAAAAAFa4/SOjcVwGVxNA/s1600/IMG_1289.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh3.googleusercontent.com/-5ObhuQo4vh4/TYFrqhI7DQI/AAAAAAAAFa4/SOjcVwGVxNA/s320/IMG_1289.JPG" width="320" /></a><span class="fullpost"> </span><br />
<span class="fullpost">Cook for about 30 seconds (until lightly browned) and flip. </span><a href="https://lh3.googleusercontent.com/-fSq1o4hk0M0/TYFrzdDcB7I/AAAAAAAAFa8/AIiTzNb8t6M/s1600/IMG_1288.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh3.googleusercontent.com/-fSq1o4hk0M0/TYFrzdDcB7I/AAAAAAAAFa8/AIiTzNb8t6M/s320/IMG_1288.JPG" width="320" /></a><span class="fullpost">Cook for another 10-15 seconds and remove to a plate.<br />
<br />
Continue cooking the rest of the batter, adding additional butter every third crêpe or so. Place the crêpes on a sheet tray and keep warm in a 225 degree F oven until ready to serve.<br />
<br />
To serve: Spread each crêpe with your desired topping: Nutella, banana, warm chocolate sauce, jam, butter and sugar, lemon, etc. and then fold in half, then into fourths, like a napkin or you can roll it like carpet. . Dust with powdered sugar and serve warm.</span><br />
<a href="https://lh4.googleusercontent.com/-8raOu9AEWLw/TYFr8lcoDtI/AAAAAAAAFbA/cuE-MEQgnvg/s1600/IMG_1295.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh4.googleusercontent.com/-8raOu9AEWLw/TYFr8lcoDtI/AAAAAAAAFbA/cuE-MEQgnvg/s320/IMG_1295.JPG" width="320" /></a><span class="fullpost"> </span><span class="fullpost"></span><a href="https://lh4.googleusercontent.com/-JrtFey76kLw/TYFsFdBh-ZI/AAAAAAAAFbI/uoGUQ6-vpqI/s1600/IMG_1298.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh4.googleusercontent.com/-JrtFey76kLw/TYFsFdBh-ZI/AAAAAAAAFbI/uoGUQ6-vpqI/s320/IMG_1298.JPG" width="320" /></a><br />
<span class="fullpost"> </span><br />
<span class="fullpost">Crap now after writing this and seeing the pictures I have to go make them again..... </span>(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com7tag:blogger.com,1999:blog-8484377745521647148.post-8316243778623088162011-03-15T07:44:00.000-07:002011-03-15T07:44:17.795-07:00crock pot chicken marsala<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-VddIzOOe7Ko/TX6HW7wDHbI/AAAAAAAAFa0/hf3jAKyOxlU/s1600/IMG_1285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://lh5.googleusercontent.com/-VddIzOOe7Ko/TX6HW7wDHbI/AAAAAAAAFa0/hf3jAKyOxlU/s320/IMG_1285.JPG" width="320" /></a></div><br />
I am always a sucker for Chicken Marsala, I knew I wanted to make it the other night when we were expecting company, but my schedule that day was really busy. So instead of cooking up till the last minute I tried it in my crock-pot. Also lemon juice is not a traditional ingredient in this dish, but I love that addition it makes it taste light and fresh.<br />
I love this dish I have made it twice lately and one time I did the whipping cream, the other time I added artichoke hearts to it and instead of whipping cream and cornstrach I used about 4 ounces of cream cheese. it thickened nicely and gave it a rich flavor. Both times I served this I had guest over and they devoured it. <br />
<br />
<br />
4 boneless, skinless chicken breasts<br />
1T Veg. Oil<br />
1 onion, chopped<br />
1 cup Marsala wine<br />
12 ounces sliced mushrooms<br />
1/2 cup chicken broth<br />
2 t. Worcestershire sauce<br />
1/2 t salt<br />
1/2 t freshly ground pepper<br />
1/2 cup whipping cream<br />
2t cornstarch<br />
2 lemons, zested and juiced <br />
8 ounces fettuccine (whole wheat)<br />
2 T chopped fresh parsley<br />
Place seasoned chicken in crock pot<br />
heat oil in saute pan add onion cook and stir until translucent. Add Marsala wine cook for 2 to 3 minutes until it reduces slightly. add mushrooms, add broth, Worcestershire sauce salt, pepper.<br />
Pour mixture over chicken. Cover, cook on HIGH for 2 hours or until chicken is done. (I thought this was a very short amount of time, but this is the key to not having dry crock-pot chicken. You could do low for 4 hours too.)<br />
<br />
Transfer chicken to cutting board let stand. Blend whipping cream and cornstarch until smooth. Stir into cooking liquid cook 15 minutes in crock-pot for sauce to thicken. Juice of 2 lemons, and zest.<br />
<br />
Cook pasta drain and transfer to serving bowl slice chicken breast place on pasta top with sauce garnish with parsley and grated parmesan cheese.<br />
<br />
<br />
Recipe slightly adapted from Crock-pot, Ultimate recipe collection. Cookbook.(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com2tag:blogger.com,1999:blog-8484377745521647148.post-27840877936334728712011-03-11T22:24:00.000-08:002011-03-11T22:24:54.211-08:00Blendtec dealOK I have sung my praises of blendtec before. I LOVE MY BLENDER!!!! I just saw on SLickdeals.net that blendtec themselves is having a special only lasting through Monday that the blender that is originally $400 is $250 and it also includes the much larger pitcher in addition. This is usually separate and $100. this is a great deal. It is a refurbished model but is has an 10 year warranty, where the others only offer a 3 or 4 year warranty. you can not beat it. If you have wanted one before and shelling out $400 was a bit much here is your chance to get it and more for only $250.... No I was not paid to say this, though it may sounds like it I am just very passionate about this blender! If you can not tell. I use it all the time.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-hAKEJdLKnfg/TXsRnV2sHQI/AAAAAAAAFZY/DsamWp3M-QE/s1600/TB-621-26RECONDA.1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://lh5.googleusercontent.com/-hAKEJdLKnfg/TXsRnV2sHQI/AAAAAAAAFZY/DsamWp3M-QE/s320/TB-621-26RECONDA.1.jpg" width="320" /></a></div><a href="https://www.blendtec.com/sxsw">https://www.blendtec.com/sxsw</a>(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com0tag:blogger.com,1999:blog-8484377745521647148.post-79381549848316138112011-03-06T12:44:00.000-08:002011-03-06T12:44:08.398-08:00I did not die.....I am actually feeling so much better and have missed blogging. I was about to put a new post or two up last week when my dad went in to the ICU at the hospital and my mom needed me. So my little girl and I flew off to California to be with them for a week. My dad is doing so much better now and might even come home today or tomorrow. It has been a miracle....<br />
Anyways so when I am back home and life back to some-what normal I will see if I remember how to cook and share that with you. Thanks for your patience and all your well wishes... Only a few more weeks and I find out the sex!!!(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com3tag:blogger.com,1999:blog-8484377745521647148.post-81834244040722174562011-02-01T11:47:00.000-08:002011-02-01T11:47:35.444-08:00AnnouncementOkay so the cat is finally out of the bag... If you have not guessed by my how many times I said looking at food makes me nauseous, I have been feeling sick, and how tired I am, or the lack of recent posts.... <span style="font-size: large;"><b>I am pregnant!!!</b></span> I will not lie it has been a little rough. I am hoping to be back in the saddle again soon. I have actually not stopped cooking completely, I have cooked and even documented it, but lacking the ambition to rewrite about what I ate and how it was so good. Recipes are coming though for sure I have about 20 new dishes sitting in my camera waiting to be edited and written up. Just give me a little time and they will be up. Thanks for your support!(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com14tag:blogger.com,1999:blog-8484377745521647148.post-64612435625317326552011-01-27T07:29:00.000-08:002011-03-06T12:39:43.877-08:00Italian Dip<h4><span style="font-weight: normal;">So I wrote this this post up a few weeks ago but I had not made the dish recently and I was waiting on my picture. While I was publishing another post I accidentally pushed publish on this one with out realizing it til someone left me a comment on it. Oops. It was not edited and no picture. So here it is again making its second debut.</span> <br />
<br />
<span style="font-weight: normal;"> These<strike> french dip </strike> I mean Italian dip sandwiches are wonderful. I saw them on pioneer woman last winter and I made them for a super bowl party I had here at the house. They were devoured. So much more flavor than a traditional dip sandwich. A little spicy and so wonderful. You can leave plan or top with provolone or pepper jack cheese. You can use any kid of bread here. I opted for ciabatta bread. It is my favorite lots of flavor, chewy texture and so good. I often do not eat white bread if I do I want to make it good. Good for me is Ciabatta...mmm Enjoy!!!</span></h4><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_qszDCb5uJRM/TUIkr1QEvAI/AAAAAAAAFXc/vzRCoGmT21s/s1600/IMG_1212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="253" src="http://3.bp.blogspot.com/_qszDCb5uJRM/TUIkr1QEvAI/AAAAAAAAFXc/vzRCoGmT21s/s400/IMG_1212.JPG" width="400" /></a></div><h4> Ingredients</h4><ul class="ingredients" id="ingredients-45840"><li>1 whole Beef Chuck Roast, 2.5 To 4 Pounds</li>
<li>1 can Beef Consomme Or Beef Broth</li>
<li>1 pack good seasons Italian Seasoning packet</li>
<li>¼ cups Water</li>
<li>½ jars (16 Oz) Pepperoncini Peppers, With Juice</li>
<li> Buttered, Toasted Deli Rolls</li>
</ul><h4>Preparation Instructions</h4>Combine all ingredients in a slow cooker crock pot. Stir lightly to combine seasoning with the liquid.<br />
Cover and cook on low for 8-10 hours, or until meat is fork-tender and falling apart. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm OR <br />
May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.<br />
Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.<br />
recipe slightly adapted from <a href="http://thepioneerwoman.com/cooking/2010/02/drip-beef-two-ways/">Pioneer Woman</a>(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com7tag:blogger.com,1999:blog-8484377745521647148.post-90761769614815355512011-01-26T07:32:00.000-08:002011-01-26T07:32:00.287-08:00Sonoma Chicken Salad A while back I tasted the sample at Costco of their Somoma chicken salad it was so good. I immediately bought the large package and went on my way home. While it was at my house I looked at the ingredients and realized this would be easy enough to make myself. I found a few other variations online of others trying to replicate this great chicken salad. It was a simple fast dinner. It would be great though for a lunch or a baby shower or something like that.<br />
Traditionally I love chicken salad on croissants I was trying to be healthier and I ate mine on a bed of spinach and served my husbands on <a href="http://www.daveskillerbread.com/21wg.shtml">Dave killer bread</a> (my favorite bread, it is so nutritious and hearty) <br />
<ul><a href="http://2.bp.blogspot.com/_qszDCb5uJRM/TT9aFxBks-I/AAAAAAAAFVA/gZ4nFp-Y8Rw/s1600/21wg.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/_qszDCb5uJRM/TT9aFxBks-I/AAAAAAAAFVA/gZ4nFp-Y8Rw/s200/21wg.gif" width="92" /></a>
<li>100% Whole Grain</li>
<li>5g Fiber</li>
<li>6g Protein</li>
<li>Certified organic</li>
<li>27oz loaf size</li>
<li>Certified Kosher by Oregon Kosher</li>
</ul><b> Note</b> I am not paid to say this (I wish), just my opinion these people have no idea who I am...<br />
<div class="section clrfix ingredients"> <h2>Ingredients </h2><ul><ul><li><span> 1 cup mayonnaise( I used light)</span> </li>
<li><span> 4 teaspoons apple cider vinegar </span> </li>
<li><span> 5 teaspoons honey </span> </li>
<li><span> 2 teaspoons poppy seeds </span> </li>
<li><span> 1/2 teaspoon garlic powder </span> </li>
<li><span> 1/2 teaspoon onion powder </span> </li>
<li><span> salt & freshly ground black pepper </span> </li>
<li><span> 3 large boneless skinless chicken breasts</span> </li>
<li><span> 3/4 cup pecan pieces, toasted </span> </li>
<li><span> 1 1/4 cups dried cranberries ( craisins) </span> </li>
<li><span> 3 stalks celery, chopped </span> </li>
</ul></ul></div><div class="section clrfix directions"> <h2>Directions</h2><ol><li><span>In a bowl, combine mayonnaise, vinegar, honey, poppy seeds,garlic powder,onion powder, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.</span></li>
<li><span>Preheat oven to 375°F Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.</span></li>
<li><span>When the chicken is cold, dice into bite-size pieces or shred and transfer to a large bowl. Stir in pecans, Craisins, celery and dressing.</span></li>
</ol></div><br />
<ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_qszDCb5uJRM/TT9cjFFleyI/AAAAAAAAFVE/qglpORY3GIo/s1600/IMG_1171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_qszDCb5uJRM/TT9cjFFleyI/AAAAAAAAFVE/qglpORY3GIo/s400/IMG_1171.JPG" width="400" /></a><a href="http://3.bp.blogspot.com/_qszDCb5uJRM/TT9clA-kVMI/AAAAAAAAFVI/kC8BCaih0WQ/s1600/IMG_1177-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="http://3.bp.blogspot.com/_qszDCb5uJRM/TT9clA-kVMI/AAAAAAAAFVI/kC8BCaih0WQ/s400/IMG_1177-1.JPG" width="400" /></a></div></ul>(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com3tag:blogger.com,1999:blog-8484377745521647148.post-38713798393145034572011-01-24T20:57:00.000-08:002011-01-24T21:00:36.644-08:00The Chewy!!! My new favorite cookie I think everyone is always on the search for the best chocolate chip cookies.<br />
I know I can not say these are the best C.C.C. ever because everyone has different criteria. These hit mine dead on. Buttery, thick, chewy, rich, lots of chocolate... so good. The only draw back about them is letting the dough chill. That is why I had not made them before now. If I want cookies I make them and in 20 minutes I want to be eating them right out of the oven. Call me impatient, but I thought these might be worth the wait. They totally are. I will be making them again in a hurry! The melted butter gives it a different flavor almost butterscotch... but that is why they have to be chilled complety.<br />
These are from Alton Brown, he is a food genius... I know whatever that man cooks up is good eats and I trust him with my cookies...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_qszDCb5uJRM/TT5WEoCbP9I/AAAAAAAAFUo/-jkE7XuJ3oo/s1600/IMG_1129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="http://4.bp.blogspot.com/_qszDCb5uJRM/TT5WEoCbP9I/AAAAAAAAFUo/-jkE7XuJ3oo/s320/IMG_1129.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_qszDCb5uJRM/TT5SqFDa6II/AAAAAAAAFUY/ZliJdcUy66k/s1600/IMG_1119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://3.bp.blogspot.com/_qszDCb5uJRM/TT5SqFDa6II/AAAAAAAAFUY/ZliJdcUy66k/s400/IMG_1119.JPG" width="400" /></a></div><br />
<a href="http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html"><br />
<b>The Chewy</b> (from Alton Brown)</a><br />
2 sticks unsalted butter<br />
2¼ cups bread flour (if you do not have bread flour, you can use AP just use 1/4 more)<br />
1 teaspoon kosher salt<br />
1 teaspoon baking soda<br />
¼ cup white sugar<br />
1¼ cups brown sugar<br />
1 egg<br />
1 egg yolk<br />
2 tablespoons milk<br />
1½ teaspoons vanilla extract<br />
2 cups (12 ounces) semisweet chocolate chips<br />
<br />
<b>Hardware:</b><br />
Ice cream scooper (#20 disher, to be exact)<br />
Parchment paper<br />
Baking sheets<br />
Mixer<br />
<br />
<b>Directions </b><br />
<br />
Heat oven to 375F.<br />
Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.<br />
Pour the melted butter in the mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.<br />
<br />
Chill the dough,(like a few hours it has to be very cool when using melted butter). Then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 10-14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.<br />
<br />
Some of my notes about the cookie they were a bit greasy at first, but once they cooled it was like heaven I literally ate so many of them I am ashamed to say how many and I honestly lost count. Yeah that good.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_qszDCb5uJRM/TT5Sq84tpqI/AAAAAAAAFUg/U5l5YsFEsgU/s1600/IMG_1130.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_qszDCb5uJRM/TT5Sq84tpqI/AAAAAAAAFUg/U5l5YsFEsgU/s400/IMG_1130.JPG" width="267" /></a></div> a sneaky hand tries to snatch a cookie!(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com1tag:blogger.com,1999:blog-8484377745521647148.post-41527875036209286952011-01-20T08:54:00.000-08:002011-01-20T08:54:41.088-08:00Sweet and sour chicken This is one of those dishes I love to order from Chinese food take out. It is also a winner among kids probably because it is sweet. I was craving it one night and decided I would make it but much healthier than the traditional fried way. I would do it just like a stir fry. It turned out great everyone including my kids went back for seconds.<br />
Try out this easy healthy meal your family will love!<br />
<b> </b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_qszDCb5uJRM/TThob8H37BI/AAAAAAAAFUU/LXl1yrv700w/s1600/IMG_1151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="233" src="http://3.bp.blogspot.com/_qszDCb5uJRM/TThob8H37BI/AAAAAAAAFUU/LXl1yrv700w/s320/IMG_1151.JPG" width="320" /></a></div><b>Ingredients:</b><br />
1 pound skinless, boneless chicken breast meat - cubed<br />
2 tablespoons vegetable oil<br />
1 onion sliced<br />
1 sliced green bell pepper<br />
1 sliced red bell pepper<br />
1 cup carrot strips (julienned)<br />
1 clove garlic, minced<br />
1tablespoon fresh ginger chopped<br />
1 tablespoon cornstarch<br />
1/3 cup low sodium soy sauce<br />
1(15 ounce) can pineapple chunks<br />
1 (15 ounce) can mandarin oranges ( I just added these because I knew my kids would like them, not needed) <br />
1/4 cup ketchup <br />
2 tablespoon vinegar<br />
2 tablespoon brown sugar<br />
<br />
<b>Directions:</b><br />
1. Brown chicken in oil in a large skillet over medium high heat. Add onion, green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.<br />
2. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, ketchup, vinegar, sugar and mandarins. Stir together and bring to a full boil.<br />
<br />
Serve over rice or noodles.<br />
Serves 4-6<br />
recipe adapted from<a href="http://allrecipes.com/Recipe/Sweet-and-Sour-Chicken-III/Detail.aspx"> Allrecipes.com</a>(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com1tag:blogger.com,1999:blog-8484377745521647148.post-19205837851384251742011-01-19T06:46:00.000-08:002011-01-19T06:46:01.952-08:00Sticky fingers chicken salad This is a quick weeknight meal that came together in no time. I was craving Wingers the other night I wanted a sticky finger salad...mmmm... my favorite. Instead of loading everyone in the car and heading there I whipped this up. Because it is what I had on hand and it was easier for me that night I use already breaded frozen chicken bites (Not chicken nugget... I repeat not chicken nuggets) I made the sauce soaked my chicken in that after baking and then threw it on a salad. You can put whatever on your salad. This was the end of my week a few days since I had been shopping so this was just what I had on hand.<br />
<br />
For the sauce:<br />
**Covers about 8 sticky fingers<br />
3 Tbsp. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)<br />
3/4 c. brown sugar<br />
2 Tbsp. water<br />
<br />
Heat up hot sauce, brown sugar and water in a sauce-pot until all the sugar dissolves<a href="http://www.favfamilyrecipes.com/2009/01/just-like-wingers-sticky-fingers-and.html"> Family Favorite Recipes</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_qszDCb5uJRM/TTb438huMtI/AAAAAAAAFUQ/FkI2FtO1iJk/s1600/IMG_1140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/_qszDCb5uJRM/TTb438huMtI/AAAAAAAAFUQ/FkI2FtO1iJk/s400/IMG_1140.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<b>Salad </b><br />
1 large head of Romaine<br />
1 seedless cucumber, sliced<br />
1 bunch green onions, chopped<br />
1/2 cup cheese, diced<br />
1 large avocado, diced<br />
1 cup of chopped tomatoes<br />
<br />
dressing use your favorite ranch or blue cheese.<br />
I have to admit it was bit spicy for my kids but they liked that we were having "chicken nuggets" for dinner. All the flavors melded really nice together and it was so filling.(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com1tag:blogger.com,1999:blog-8484377745521647148.post-88796928815492493682011-01-18T10:21:00.000-08:002011-01-18T10:21:49.503-08:00Pineapple salsa chicken Around the first of the year I saw this recipe over on<a href="http://www.melskitchencafe.com/2011/01/pineapple-salsa-chicken-slow-cooker.html"> Mels Kitchen Cafe</a>. Personally I love Mel. I would totally be her friend and hang out if we lived closer. Everything she cooks looks and tastes delectable and she is a great mom of 4 little boys. How she does it I do not know. She is amazing. If you have not been to her site you have too. Anyways the first thing that caught my eye for this recipe was that it is done in the slow cooker. That was one of my resolutions this year was to use my slow cooker more. I am being serious. It makes my life so much easier. Throw things in in the morning and they are done and ready to serve at dinner time. No fuss, no hassle especially during that busy time of the day. Not sure how it is at your house, but between the hours of 3-6 is mad craziness and I am sure as my kids grow so will the craziness. So right now anything I can do a time or two a week to make it easier I am all for. Most the things I have ever made in my crock pot are so good!! win-win-win!!<br />
The pineapple in this recipe makes it so good. It adds a little bit of sweetness and acidity and balances the flavors very nicely. It is not strong or overpowering but everyone will say.... mmm what is that?... so good!<br />
<br />
<br />
This recipe is adaptable too you can do more chicken if wanted. All I had on had was four breasts and I felt like it was enough. I also used black beans but I think any bean would be good. Black are just my favorite. I used a medium salsa to give it more flavor. Any salsa will work. This is my absolute favorite salsa. <a href="http://www.gardenfreshsalsa.com/salsa.swf?product=jacks_medium">Jacks Garden Fresh Gourmet</a> I buy it at Costco it is fresh and the best salsa I have ever had!! It is all natural so it does not last very long just a few weeks... but that just means I have many excuses to break out the chips and salsa often (my favorite snack).<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_qszDCb5uJRM/TTXZFBU9eHI/AAAAAAAAFUA/BZKYlEvXAXA/s1600/IMG_1114.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="http://3.bp.blogspot.com/_qszDCb5uJRM/TTXZFBU9eHI/AAAAAAAAFUA/BZKYlEvXAXA/s400/IMG_1114.JPG" width="400" /></a></div><br />
<b> Ingredients</b><br />
4 fresh or frozen chicken breasts<br />
<div class="separator" style="clear: both; text-align: center;"></div> 1 (20-ounce) can crushed pineapple, drained<br />
2 (15-ounce) cans black beans, rinsed and drained<br />
2 cup salsa<br />
1T Mexican seasoning mix (cumin , chili powder, garlic powder and salt) <br />
Garnishes, like sour cream, cheese, tomatoes, lettuce, avocado, chips, lime wedges, cilantro etc.<br />
<br />
<b>Directions </b><br />
Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6 to 8 hours. Remove chicken and shred. Mix the chicken back in with the rest of the ingredients. If mixture is too wet you can drain off liquid. If making burritos this would be wise so it is not soupy.<br />
I made mine into a salad (what I do most of the time), but this would be great made into tacos or burritos or enchilada filling or piled on top of chips and smothered with cheese and eat as nachos. That is how I ate it for lunch with leftovers. It is great and so versatile.(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com4tag:blogger.com,1999:blog-8484377745521647148.post-69261675969785717392011-01-17T07:33:00.000-08:002011-01-17T07:33:18.666-08:00simple roasted asparagus Sorry I have been MIA for the past few days and basically all of last week too. Things are Crazy town here and I have not been feeling good and honestly the thought of food or looking at food has been making me nauseous. Which is insane for me. Hopefully I am over that and back for good. I have lots of recipes in store to share with you, I just need to edit pictures and write up the recipes... stay tuned<br />
<br />
This is one of my favorite side dishes, it is so easy to make, very minimal steps and such a tasty dish. When I married my husband I announced one night I was making asparagus for dinner and he said he was about to throw up on his mouth. I was astonished how could he not like it. Come to find out he had only had canned asparagus... YUCK! Mushy soggy asparagus is not what I am about.<br />
1 pound fresh asparagus (for roasting I like fatter spears)<br />
1 clove garlic minced<br />
Kosher salt<br />
Freshly cracked black pepper<br />
When choosing your asparagus look for firm spears with ends that aren't too dried out and tight, compact heads. As with almost all vegetables, look for asparagus that feels heavy for its size. Start off by washing them up and aligning your asparagus. Take one hold it up then bend it, where it naturally breaks is where it is tender. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_qszDCb5uJRM/TTReNsk3i0I/AAAAAAAAFTw/qqgj6vEepks/s1600/snappingasparagus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/_qszDCb5uJRM/TTReNsk3i0I/AAAAAAAAFTw/qqgj6vEepks/s320/snappingasparagus.jpg" width="320" /></a></div>Discard the end.. Now you can repeat with each of them or line that now trimmed one up and cut the rest all about the same if they are similar in size. I like the fold and break method it is kinda fun.<br />
Then lay them out on a cookies sheet. Drizzle with olive oil then kosher salt and freshly cracked black pepper. Mix them all together until coated. Roll back out flat. Place in oven for 10 minutes until lightly browned. Once during cooking roll the spears so they cook evenly. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_qszDCb5uJRM/TTResQ3ewiI/AAAAAAAAFT4/L_leEtPdLxk/s1600/IMG_0852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_qszDCb5uJRM/TTResQ3ewiI/AAAAAAAAFT4/L_leEtPdLxk/s320/IMG_0852.JPG" width="320" /></a></div> I also love them topped with fresh grated Parmesan cheese.(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com5tag:blogger.com,1999:blog-8484377745521647148.post-14757013167228624852011-01-14T06:37:00.000-08:002011-01-14T06:37:08.977-08:00giveaway winnerThanks for all those who entered my giveaway, I appreciate the support wish you all could win.<br />
<div id="true-random-integer-generator"> <span id="true-random-integer-generator-title"></span><span id="true-random-integer-generator-credits"><a href="http://www.random.org/" target="_blank"><br />
</a></span></div><div id="true-random-integer-generator"> <div id="true-random-integer-generator"> <span id="true-random-integer-generator-title">True Random Number Generator</span> <span id="true-random-integer-generator-min-span"> <label for="true-random-integer-generator-min">Min:</label> <input id="true-random-integer-generator-min" maxlength="9" name="true-random-integer-generator-min" type="text" value="1" /> </span> <span id="true-random-integer-generator-max-span"> <label for="true-random-integer-generator-max">Max:</label> <input id="true-random-integer-generator-max" maxlength="9" name="true-random-integer-generator-max" type="text" value="69" /> </span> <span id="true-random-integer-generator-max-button-span"> <input id="true-random-integer-generator-button" name="true-random-integer-generator-button" type="button" value="Generate" /> </span> <label for="true-random-integer-generator-result">Result:</label> <span id="true-random-integer-generator-result">17 </span> <span id="true-random-integer-generator-credits">Powered by <a href="http://www.random.org/" target="_blank">RANDOM.ORG</a></span> </div><span id="true-random-integer-generator-credits"> </span><br />
<dl class="avatar-comment-indent" id="comments-block"><dt class="comment-author " id="c8816646472979159484"><div class="avatar-image-container vcard"><span dir="ltr"><a class="avatar-hovercard" href="http://www.blogger.com/profile/18081516850762982515" id="av-16-18081516850762982515" rel="nofollow"> <noscript><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZlleaTfSxaF-eOSL-gySKY6p81OZXmIzMTvszpNJzt0zlikoNXTe0fu3BS2Iz4DAVeBMH222xCNa8mSlgvoyiwbQps2ZAVeMZkLafm_F6hNVQTyLSeuUKwyUJcizVgUZk2X-1f3BDfIA/s45/IMG_2699.JPG" width="35" height="35" class="photo" alt=""></noscript></a></span></div><i>#17 </i></dt>
<dt class="comment-author " id="c8816646472979159484"><i><a href="http://www.blogger.com/profile/18081516850762982515" rel="nofollow">Jenn</a> said... </i></dt>
<dd class="comment-body" id="Blog1_cmt-8816646472979159484"> <i> Oh. My. Goodness. I love this cookbook! I should just break down and buy it because I have borrowed it from the library for months at a time (renewed over and over). :) I think I will just try to win your contest instead!! :D
So my favorite soup is a taco or tortilla soup or minestrone or white bean/chicken or ... I love soup! :) </i>
Congrats Jen. You probably entered more times than anyone else so you deserve to win and I am glad you already love the cookbook and now you do not have to keep checking it out from the Library you have your own.
<i>
</i>
</dd></dl></div>(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com1tag:blogger.com,1999:blog-8484377745521647148.post-89051673469506686902011-01-13T17:43:00.000-08:002011-01-20T08:07:53.931-08:00morning breakfast casseroleJust a reminder this is the last day to enter the GIVEAWAY for the American's Test Kitchen Cookbook <span style="font-size: large;"><b><a href="http://theveryhungrycaterpillar.blogspot.com/2011/01/giveaway-and-split-pea-soup.html">here .</a> </b></span> Winner will be announced tomorrow! Thanks for all those who participated <br />
This is what I had made for Christmas morning, I had many people staying at my house and instead of making Eggs, hash browns, and sausage I made it all into an easy casserole. I made it the night before and on Christmas morning just threw it in the oven. Perfect and easy. This would be great for any brunch or Easter morning or any morning you want a yummy filling breakfast.<br />
I made this in a 10x15 dish and it fed 10 big eaters with leftovers. So you may want to cut in half for your family.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_qszDCb5uJRM/TS9812f-QiI/AAAAAAAAFSY/ty_K95KEnnM/s1600/IMG_1025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/_qszDCb5uJRM/TS9812f-QiI/AAAAAAAAFSY/ty_K95KEnnM/s400/IMG_1025.JPG" width="400" /></a></div><b>Ingredients </b><br />
1 pound Italian sausage it is just what I had, but breakfast sausage would be good too, or even ham.<br />
16oz O'Brien hash brown (with onions and peppers mixed in)<br />
12 eggs<br />
1 -2 cups cheese depending how cheesy you like it<br />
8 oz sliced mushrooms ( I used baby bellas)<br />
1 onion chopped<br />
1 bell pepper, chopped<br />
<br />
3/4 cup favorite salsa<br />
2 cups spinach. chopped<br />
<br />
<b> Instructions</b><br />
1. Saute in a lightly oiled pan onions, mushrooms and pepper until a soft.<br />
2.pour hashbrowns into buttered dish, place sausage on top, mushrooms onion pepper mixture<br />
half of cheese.<br />
3. Beat all the eggs together in a separate bowl then add salsa it flavors the eggs nicely. add a little salt and pepper and stir in spinach. Then pour egg mixture over casserole. Top with remaining cheese.<br />
Bake at 350 covered tightly with foil. For this many eggs I baked it for 80 min. then removed foil and baked for another 10-15 minutes. Until middle is set. A tooth pick comes out clean<br />
For a smaller amount one hour should be plenty.<br />
Let cool for 10 minutes then sliced it and top with salsa or ketchup.(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com0tag:blogger.com,1999:blog-8484377745521647148.post-90095579679181664792011-01-10T13:18:00.000-08:002011-01-14T06:38:25.664-08:00GIVEAWAY and Split pea soup<b>Giveaway Closed. Thanks for entering! </b><br />
<br />
<br />
My mother has made this soup since I was a little girl and I have always LOVED it. I know I was a strange kid. It is still one of my favorites and fortunately my husband likes it too. I think there are two kids of people: those who like split pea soup and those who don't... or they think they don't. If you have never had it or only had it from a can you are missing out. You have got to try this. This is a very basic recipe. Many people add potatoes too, but I usually opt not to. I am not really a potato girl... I know I know and I live in Idaho....<br />
<div class="separator" style="clear: both; text-align: center;"></div> I love the lemon juice it really brightens it up and lighten the flavor. This is a must on a cold day. It is so healthy and just pennies to make.... It would be great in a bread bowl too or top with croutons....mmmm<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_qszDCb5uJRM/TSt3kgUc9JI/AAAAAAAAFSQ/QREAazxdpRg/s1600/IMG_1091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_qszDCb5uJRM/TSt3kgUc9JI/AAAAAAAAFSQ/QREAazxdpRg/s320/IMG_1091.JPG" width="312" /></a></div><br />
<br />
<b>Ingredients</b> <br />
1 pound split green peas, picked over and rinsed<br />
3 medium smoked ham hocks or ham shanks (what ever look like they have more meat on them)<br />
1 Tablespoon minced fresh thyme or 1t dried<br />
salt<br />
2 quarts water<br />
2 large carrots, peeled and chopped medium<br />
2 onions, minced<br />
2 ribs celery, chopped medium<br />
2 tablespoons fresh lemon juice<br />
pepper<br />
<br />
<b>Directions</b><br />
1. Bring peas, ham hocks, thyme, 1 teaspoon salt and water to a simmer for an hour in a large dutch oven or heavy pot. Cook for one hour.<br />
2. Stir in carrots, onions and celery. Continue to simmer until peas have soften and are broken down. 25-35 minutes.<br />
3. Remove hocks. When they are cool enough to handle remove any fat skin and bones and separate meat I shred mine and add to soup. (if your hocks or shanks do not have much meat on them add deli ham. You can buy it sliced 1/2 inch thick about 6 ounces then chop up into small chunks.<br />
<b>OR you can put all ingredients at the same time into the crock pot and leave it for 4 hours on High or 6-8 hours on low!! How simple is that! </b><br />
<br />
Note: if you read the label on split peas it always reads sort and wash peas. I would rinse mine, but never would I sort them.. what did they want me to sort. It seemed pointless and and extra step I didn't want to take the time. While I was researching my recipe before I made this soup, I was reading in my America's Test Kitchen Cookbook that often there are small rocks or pebbles in the peas.... yikes....so I sorted, who wants to bite into a pebble?... not me... I have expensive teeth. So guess what I found.... TWO ROCKS!! well pebbles. They were easily recognizable as a rock while sorting through.... Moral of the story if it says sort they is a reason you should sort. Hopefully you will not find anything, but on times you do you will be glad you sorted.<br />
<br />
I got this recipe from<a href="http://www.americastestkitchen.com/"> America's Test Kitchen Cookbook</a>. It happens to be exactly my moms recipe as well that she has been cooking for 30 years. But a side note I LOVE this cookbook, it has so many helpful hints and tells you why you should do something what the technique is behind it. You learn so much while reading it. I often find myself curled up on the couch reading this book. They also have gadget reviews and recommendations. I think this is a must have cookbook. I think you all should have one too!!! One lucky reader will receive one courtesy of me. I am new to this food blog and I have received so much love and support and I would like to thank you all!!<br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_qszDCb5uJRM/TSt4j6_2hkI/AAAAAAAAFSU/3JhUq7AxtOc/s1600/308510e.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/_qszDCb5uJRM/TSt4j6_2hkI/AAAAAAAAFSU/3JhUq7AxtOc/s320/308510e.jpg" width="320" /></a></div><b> This is my first <span style="font-size: large;">giveaway</span> here on The Very Hungry Caterpillar </b>so please help to make it successful so we can do more.<br />
<ul><li> All you have to do is leave me comment and tell me what your favorite soup is.</li>
<li>You can leave additional comments for extra chances to win:</li>
<li> if you are a follower, </li>
<li>Like me on facebook </li>
<li> post about my giveaway on your blog or facebook page</li>
</ul> <b> Good luck!! </b><br />
All entries must be submitted by Thursday January 13th. Please leave your email if your profile doesn't have a way to contact you when you win.(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com69tag:blogger.com,1999:blog-8484377745521647148.post-50222223024313407052011-01-07T07:12:00.000-08:002011-01-07T15:58:56.775-08:00Balsamic roasted pork Lion I feel like so many of us my self included when we think of healthy meats we think only fish or poultry... but there are so many lean cuts of pork. This<a href="http://www.fatsecret.com/calories-nutrition/usda/pork-loin-%28tenderloin%29"> pork tenderloin</a> in one 4 oz serving has only 154 calories, 6 grams of fa,t and 23 grams of protein. Sounds good to me!! It was so tender and juicy as well! I served this pork lion along side raviolis at my Christmas dinner it was so effortless, but everyone really enjoyed it.<br />
<div class="separator" style="clear: both; text-align: center;"><b><a href="http://1.bp.blogspot.com/_qszDCb5uJRM/TSaHGN9mDRI/AAAAAAAAFR0/cQW7wLpLt18/s1600/IMG_1018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_qszDCb5uJRM/TSaHGN9mDRI/AAAAAAAAFR0/cQW7wLpLt18/s320/IMG_1018.JPG" width="298" /></a></b></div><b> Ingredients</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><ul><li class="plaincharacterwrap"> 2 tablespoons steak seasoning rub</li>
<li class="plaincharacterwrap"> 1/2 cup balsamic vinegar</li>
<li class="plaincharacterwrap"> 1/2 cup olive oil</li>
<li class="plaincharacterwrap"> 2 pounds boneless pork loin roast</li>
</ul><div class="directions" style="margin-top: 10px;"><h3>Directions</h3><ol><li><span class="plaincharacterwrap break"> Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a resealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight. </span></li>
<li><span class="plaincharacterwrap break"> Preheat oven to 350 degrees F (175 degrees C). </span></li>
<li><span class="plaincharacterwrap break"> Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving. One the package of the roast it said 22-25 minutes per pound so figure your time accordingly.</span></li>
</ol><span class="plaincharacterwrap break"> I like to slice mine thin and on a bias it help with the grain of the meat and having the most tender slice.</span></div><div class="directions" style="margin-top: 10px;"><span class="plaincharacterwrap break"> </span></div><div class="directions" style="margin-top: 10px;"><span class="plaincharacterwrap break">recipe source<a href="http://allrecipes.com/Recipe/Balsamic-Roasted-Pork-Loin/Detail.aspx?prop31=1"> allrecipes.com</a></span></div>(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com1tag:blogger.com,1999:blog-8484377745521647148.post-65190597787945289122011-01-05T10:30:00.000-08:002011-01-05T10:30:01.367-08:00a collection of some healthier recipes<div style="text-align: center;">Here a some of my healthier recipes you can try. I have been making tons more this week preparing to get them up for you as well.</div><div style="text-align: center;"> Click on recipe dish name for link to recipe </div><div style="text-align: center;"><br />
</div><div style="text-align: center;">My breakfast everyday<a href="http://theveryhungrycaterpillar.blogspot.com/2010/11/not-so-green-green-smoothie.html"> My not so green green smoothie</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_qszDCb5uJRM/TSPraCFVkKI/AAAAAAAAFRQ/ObjsIf7PQdY/s1600/DSC02670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_qszDCb5uJRM/TSPraCFVkKI/AAAAAAAAFRQ/ObjsIf7PQdY/s320/DSC02670.JPG" width="240" /></a></div><div style="text-align: center;"><a href="http://theveryhungrycaterpillar.blogspot.com/2010/07/quinoa-with-black-beans_08.html">Quinoa with black beans</a> </div><div style="text-align: center;"><a href="http://theveryhungrycaterpillar.blogspot.com/2009/03/eggplant-parmesano_10.html"> </a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"> <a href="http://3.bp.blogspot.com/_qszDCb5uJRM/TSPu5TWS7AI/AAAAAAAAFRw/toN7O-UjktY/s1600/quinoa-salad-450x337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_qszDCb5uJRM/TSPu5TWS7AI/AAAAAAAAFRw/toN7O-UjktY/s320/quinoa-salad-450x337.jpg" width="320" /></a></div><div class="" style="clear: both; text-align: center;"><a href="http://theveryhungrycaterpillar.blogspot.com/2009/03/eggplant-parmesano_10.html">Baked eggplant Parmesan </a></div><div class="separator" style="clear: both; text-align: center;"> <a href="http://2.bp.blogspot.com/_qszDCb5uJRM/TSPsB058ihI/AAAAAAAAFRc/RNRArrhUmsw/s1600/aug+08+023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_qszDCb5uJRM/TSPsB058ihI/AAAAAAAAFRc/RNRArrhUmsw/s320/aug+08+023.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"> healthy appetizer or snack <a href="http://theveryhungrycaterpillar.blogspot.com/2010/04/fruit-salsa-and-cinnamon-chips_15.html"> fruit salsa</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_qszDCb5uJRM/TSPtTDYuROI/AAAAAAAAFRk/2zhTtTdUAhI/s1600/7605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_qszDCb5uJRM/TSPtTDYuROI/AAAAAAAAFRk/2zhTtTdUAhI/s1600/7605.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://theveryhungrycaterpillar.blogspot.com/2010/11/cranberry-salsa.html">cranberry salsa </a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_qszDCb5uJRM/TSPsHumDxGI/AAAAAAAAFRg/PUF-l2_MbVo/s1600/cranpic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_qszDCb5uJRM/TSPsHumDxGI/AAAAAAAAFRg/PUF-l2_MbVo/s320/cranpic.jpg" width="319" /></a></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_qszDCb5uJRM/TSPsHumDxGI/AAAAAAAAFRg/PUF-l2_MbVo/s1600/cranpic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://theveryhungrycaterpillar.blogspot.com/2010/04/garlic-lime-chipotle-pork-chops_30.html">chipotle lime pork chops</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_qszDCb5uJRM/TSPtT2UYHtI/AAAAAAAAFRs/hgRBGB8hmdo/s1600/garlic-lime-pork-chops.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/_qszDCb5uJRM/TSPtT2UYHtI/AAAAAAAAFRs/hgRBGB8hmdo/s320/garlic-lime-pork-chops.jpg" width="320" /></a></div><div style="text-align: center;"><a href="http://theveryhungrycaterpillar.blogspot.com/2010/07/quinoa-with-black-beans_08.html"><br />
</a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://theveryhungrycaterpillar.blogspot.com/2010/10/lentil-quinoa-salad_13.html">lentil quinoa salad</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_qszDCb5uJRM/TSPrChoFV-I/AAAAAAAAFRA/ucJx5I7vrIg/s1600/4593975137_d3c257de1f.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_qszDCb5uJRM/TSPrChoFV-I/AAAAAAAAFRA/ucJx5I7vrIg/s320/4593975137_d3c257de1f.jpg" width="320" /></a></div><div style="text-align: center;"><a href="http://theveryhungrycaterpillar.blogspot.com/2010/10/turkey-chili.html">turkey chili</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_qszDCb5uJRM/TSPrEhHqWWI/AAAAAAAAFRM/8ek8oQW3jEs/s1600/vegetarian-chili.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="208" src="http://1.bp.blogspot.com/_qszDCb5uJRM/TSPrEhHqWWI/AAAAAAAAFRM/8ek8oQW3jEs/s320/vegetarian-chili.jpg" width="320" /></a></div><div style="text-align: center;"><a href="http://theveryhungrycaterpillar.blogspot.com/2010/10/baked-mexican-fish.html">Baked Mexican fish</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_qszDCb5uJRM/TSPrBt4SLHI/AAAAAAAAFQ8/kQ_o4hStgEo/s1600/20674.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_qszDCb5uJRM/TSPrBt4SLHI/AAAAAAAAFQ8/kQ_o4hStgEo/s1600/20674.jpg" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://theveryhungrycaterpillar.blogspot.com/2010/11/spaghetti-squash-spaghetti.html">spaghetti squash spaghetti </a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_qszDCb5uJRM/TSPrD27NXsI/AAAAAAAAFRI/k2pruAeCqTo/s1600/SpaghettiSquashwithTomatoSauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_qszDCb5uJRM/TSPrD27NXsI/AAAAAAAAFRI/k2pruAeCqTo/s320/SpaghettiSquashwithTomatoSauce.jpg" width="320" /></a></div><div style="text-align: center;"><a href="http://theveryhungrycaterpillar.blogspot.com/2010/11/spaghetti-squash-spaghetti.html"><br />
</a></div><div style="text-align: center;"><a href="http://theveryhungrycaterpillar.blogspot.com/2010/11/roasted-brussel-sprouts.html">roasted brussel sprouts</a></div><div style="text-align: center;"></div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_qszDCb5uJRM/TSPr3LCEhBI/AAAAAAAAFRU/w2D-Mi_UMNs/s1600/roastedbrusselssprouts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="249" src="http://3.bp.blogspot.com/_qszDCb5uJRM/TSPr3LCEhBI/AAAAAAAAFRU/w2D-Mi_UMNs/s320/roastedbrusselssprouts.jpg" width="320" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://theveryhungrycaterpillar.blogspot.com/2010/11/green-beans-with-portobello-saute.html">Green beans with portobello saute</a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_qszDCb5uJRM/TSPrAfYKr0I/AAAAAAAAFQ4/-_t3WUGQ6LE/s1600/10-23-10pre-thanksgiving002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_qszDCb5uJRM/TSPrAfYKr0I/AAAAAAAAFQ4/-_t3WUGQ6LE/s320/10-23-10pre-thanksgiving002.jpg" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://theveryhungrycaterpillar.blogspot.com/2010/10/easy-pumpkin-spice-cookies.html">pumpkin chocolate chip cookies </a></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="http://4.bp.blogspot.com/_qszDCb5uJRM/TSPtTlmmf1I/AAAAAAAAFRo/ABbUA9XJKyU/s1600/135938.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_qszDCb5uJRM/TSPtTlmmf1I/AAAAAAAAFRo/ABbUA9XJKyU/s1600/135938.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"></div>(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com2tag:blogger.com,1999:blog-8484377745521647148.post-88093075262646205642011-01-04T11:00:00.000-08:002011-01-05T08:58:13.936-08:00cream of potato and broccoli soup This is one of my favorite comfort foods, especially when it is FREEZING outside like it is here, like a high of 8 degrees YIKES! This soup will warm you up and it is a little healthier and lighter version of this classic for this new year. <span class="summary">This creamy, low-fat soup is a delicious way to serve broccoli, a nutritional powerhouse, and the addition of beans makes it a one-dish meal.</span><br />
<span class="summary"> This is a cream soup with no cream, cheese or butter.... unbelievable! It tastes great too! </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_qszDCb5uJRM/TSNuEt44VpI/AAAAAAAAFQs/jOeawvy-wpM/s1600/IMG_1032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://2.bp.blogspot.com/_qszDCb5uJRM/TSNuEt44VpI/AAAAAAAAFQs/jOeawvy-wpM/s320/IMG_1032.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><span class="summary"><br />
</span><br />
<span class="summary">this makes a ton, feel free to half it. I love to make extras and freeze it for later. cook once eat twice.... </span><br />
<span class="summary"> <b>Ingredients </b></span><br />
8 cups of water or broth<br />
2 large potatoes, scrubbed, skin ON and cubed<br />
2 large carrots chopped<br />
2 stalks of celery and leaves chopped<br />
1 large or 2 small onions chopped<br />
6 cloves of garlic whole and peeled<br />
<br />
<div>1 1/2 tsp whole celery seeds</div><div class="recipe-row"><span class="chilli"> </span>2 tsp dried thyme</div><div class="recipe-row"><span class="chilli"> </span>1 tsp dried marjoram<span class="chilli"> </span></div><span class="chilli"> </span>1/2 tsp ground black pepper<br />
<span class="chilli"></span><br />
<div>3 cups (2 cans) cooked chickpeas, rinsed and drained, or any other white bean</div><div class="recipe-row"><span class="chilli"> </span>8 cups broccoli florets</div><div class="recipe-row"><span class="chilli"> </span>1 1/2 tsp salt, as needed<br />
<b>Directions </b></div><div class="recipe-row"></div><div class="recipe-row">bring liquid and veggies and seasoning to boil and let simmer for 20 minutes or until vegetables are tender. Add beans.</div><div class="recipe-row"> Laddle into blender and puree until smooth. Return to pot .</div><div class="recipe-row">Add broccoli into soup simmer for 5 minutes until tender. I like my soup smoother so then I pull out florets and pulse in blender to chop up a bit, but I could have chopped more before I cooked them, but I am lazy.</div><div class="recipe-row"><br />
</div> stir together and serve. With how light this is you can even afford to top with cheese.(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com2tag:blogger.com,1999:blog-8484377745521647148.post-21470543948748242372011-01-03T09:33:00.000-08:002011-01-03T09:33:00.753-08:00New Years Resolutions...... What is the top term googled for past few days? How to loose weight or eating healthy..... everyone has one thing on their mind these days after the Holidays, shedding the weight they put on and turning new leafs and eating healthier. (disclaimer I really have no idea what the top google term searched for is. That is my husbands department, I would ask him how to look it up but I would probably be laughed at because that is common knowledge... But I bet it is up there... :)<br />
<br />
Here are some of my healthy tips. This is not some scientific research, but it is what has worked for me and what I have learned through reading.<br />
<br />
The biggest thing was cutting out sweets. As much as I hate to say it sugar is one of the things that really needs to be consumed less of.<br />
<br />
The first thing to do today throw away the rest of the Christmas candy and goodies. Just open the trash throw them in and never look back... you will be okay...<br />
<br />
Every time you feel the hankering for sweets take a drink of water. It is amazing it really works. After I drink the water the craving is gone and the extra water is good for you too. Or have a piece of fruit.<br />
<br />
Cut out all drinks besides water. Especially fruit juice and soda. There is so much extra sugar and calories. In the case of fruit juice you get the fruit, but minus the fiber from the fruit. That is one of the best parts for you. If you drink juice it can be a whole juice that you make yourself.<br />
<br />
I make a salad at every meal and have it as my main course everything else is a side item.<br />
<br />
Cut out white flour. I use 100% whole wheat pasta and bread. Also always brown rice.<br />
<br />
I do make dessert once a week and indulge if not life just isn't as fun.... moderation in all things.<br />
<br />
Plan my menu every week. It is is planned and prepped and in the fridge that means on Tuesday after scouts and piano at 6pm I am not running through a drive thru or pick up take out. So many less calories if we cook ourselves.<br />
<br />
Those are my main secrets and I think they really work. Give it a try you will have so much more nutrition in your diet and feel better too. <br />
<br />
This year I do want to eat even healthier and share those recipes with you too, we will still have our share of butter and chocolate involved, but learn to make tasty dishes that are good for us too. Happy New year Everyone!!!<br />
<br />
Are there any guilty pleasure recipes you would like to be seen made lighter ? Let me know I am taking requests.(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com1tag:blogger.com,1999:blog-8484377745521647148.post-54746166737526704422011-01-01T20:14:00.000-08:002011-01-01T19:25:49.148-08:00good luck soup Every year since I can remember on new years day my family and I would go to my grandma Adele's house on New years day for "Good Luck Soup" ( <a href="http://www.snopes.com/holidays/newyears/beliefs.asp" target="_blank" title="Snopes">folklore</a> has it that eating black-eyed peas on New Year’s Day brings good luck and money) so that is what we always had for dinner of course we would also have a roast, pasta, salad, veggies, bread and dessert... who just east soup for dinner at her house??? I have always loved it. Last year while I was away from my family on new years I thought I would get the recipe from my grandma and try it myself. So many memories flooded in with my first spoonful. I love the soup, I love the tradition and I am not above just having a nice big bowl or two of soup for dinner! Enjoy and HAPPY NEW YEARS!!!!<br />
<br />
<a href="http://1.bp.blogspot.com/_qszDCb5uJRM/Sz13ulHHXtI/AAAAAAAAEH4/zpnsVpZiIrs/s1600-h/braise-of-greens-and-black-eyed-peas1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5421621168543588050" src="http://1.bp.blogspot.com/_qszDCb5uJRM/Sz13ulHHXtI/AAAAAAAAEH4/zpnsVpZiIrs/s400/braise-of-greens-and-black-eyed-peas1.jpg" style="cursor: pointer; display: block; height: 225px; margin: 0px auto 10px; text-align: center; width: 300px;" /></a><br />
INGREDIENTS<br />
<br />
2 cans black-eyed peas rinsed<br />
<br />
2 to 3 pounds of ham hocks, cut in 2-inch pieces (I like to use ham shanks they have more meat on them)<br />
<br />
Chicken stock, as needed<br />
<br />
3 celery stalks, chopped<br />
<br />
3 carrots, chopped<br />
<br />
1 large onion, chopped<br />
<br />
2 to 3 garlic cloves, minced<br />
<br />
1 bunch of kale<br />
<br />
1/2 teaspoon each of oregano, thyme and basil<br />
<br />
2 bay leaves<br />
<br />
Cayenne pepper, to taste<br />
<br />
Salt and pepper, to taste<br />
<br />
<br />
<br />
INSTRUCTIONS<br />
<br />
<br />
<br />
Place ham hocks in a large pot. Add enough water to cover. Simmer for 2 hours or until tender. Remove meat from bones. Reserve meat, discard bones. Pour liquid (ham stock) from the pot into a large measuring container. Add enough chicken stock to make at least 6 to 8 cups of liquid. Return liquid to pot and add peas.<br />
<br />
Add vegetables and spices to pot and bring to a boil. Remove center stems from kale and chop coarsely. Add kale and ham to pot, cover and continue cooking until kale is tender. Season with salt and Tabasco to taste and serve with Simmer for about an hour. Peas should be tender but not mushy. Remove bay leaves and serve.<br />
<br />
This dish can be reheated for later serving, but don't cook too long, or the peas will break up.(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com0tag:blogger.com,1999:blog-8484377745521647148.post-36243512895281741732010-12-30T08:33:00.000-08:002010-12-30T08:33:00.031-08:00easy shrimp cocktailLike I said before I took a little help from costco this christmas. I was semi homemade this season, I had been not feeling too hot latley and unexpected company came. I was looking for quick and easy things to have on hand for snacking. I bought a bag of cooked peeled devined shrimp. whipped up a cocktail sauce and a healthy yummy appetizer.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_qszDCb5uJRM/TRwOt4xcOTI/AAAAAAAAFQA/qQn4hOC5g3w/s1600/IMG_1001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/_qszDCb5uJRM/TRwOt4xcOTI/AAAAAAAAFQA/qQn4hOC5g3w/s400/IMG_1001.JPG" width="400" /></a></div><br />
2 pounds shrimp<br />
Cocktail sauce<br />
<br />
<ul><li class="ingredient">1/2 cup chili sauce (recommended: Heinz)</li>
<li class="ingredient">1/2 cup ketchup (recommended: Heinz)</li>
<li class="ingredient">3 tablespoons prepared horseradish</li>
<li class="ingredient">2 teaspoons fresh lemon juice</li>
<li class="ingredient">1/2 teaspoon Worcestershire sauce</li>
<li class="ingredient">1/4 teaspoon hot sauce (recommended: Tabasco)</li>
</ul>mix and refrigerate. (Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com2tag:blogger.com,1999:blog-8484377745521647148.post-84081263346110542162010-12-29T20:31:00.000-08:002010-12-29T20:54:34.929-08:00Pesto and Sun-Dried Tomato Torte<span style="font-size: small;"><span style="font-weight: normal;">Hey I am back. we had a great Christmas and I hope you all did too. Eat too much?... yeah me too. I am sticking to stretchy pants for the next few weeks until my jeans seem to unshrink, yeah I am pretty sure that is what happened, must have. Until the new years resolutions start here is a a great one to share.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-weight: normal;"> This was one of the dishes I served for Christmas dinner as an appetizer. I was in a time crunch and bought mine from Costco, but it was so good, so now I recreated my own. I looked around online and there were many like it and this is the one I think is the best. This would be perfect for a party this new years. </span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_qszDCb5uJRM/TRwH0iXg5YI/AAAAAAAAFP8/N7N_rBFKaYU/s1600/r5594fp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="http://2.bp.blogspot.com/_qszDCb5uJRM/TRwH0iXg5YI/AAAAAAAAFP8/N7N_rBFKaYU/s320/r5594fp.jpg" width="320" /></a></div><h2>Ingredients</h2><ul><li class="ingredient">3 packages (8 oz each) cream cheese, softened (light)</li>
<li class="ingredient">1/2 cup grated Parmesan cheese</li>
<li class="ingredient">3 cloves garlic, finely chopped</li>
<li class="ingredient">1 container (7 oz) refrigerated basil pesto</li>
<li class="ingredient">1 jar (8 oz) minced oil-packed sun-dried tomatoes, well drained</li>
<li class="ingredient"> Baguette slices or crackers</li>
</ul><div class="directions"><h2>Directions</h2><ol><li>In food processor, place cream cheese, Parmesan cheese and garlic. Cover and process until blended. Divide into thirds (about 1 cup each).</li>
<li>Line 5-cup mold or 8x4-inch loaf pan with plastic wrap. Spoon one-third of the cheese mixture in bottom of mold; smooth top with spatula. Spoon pesto evenly over cheese layer. Spoon one-third of the cheese mixture over pesto layer; smooth top with spatula. Spoon tomatoes evenly over second cheese layer. Spoon remaining cheese mixture over tomatoes. Strike filled mold on counter to pack down. Cover and refrigerate at least 24 hours.</li>
<li>When ready to serve, turn mold upside down onto serving platter and remove plastic wrap. Serve torte with baguette sliced or hearty crackers.</li>
</ol><br />
<br />
Recipe and photo from <a href="http://www.bettycrocker.com/recipes/pesto-and-sun-dried-tomato-torte/0f3cb1f0-4fd4-4199-a1aa-3343623bda3f">Betty Crocker </a><br />
<ol></ol></div>(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com1tag:blogger.com,1999:blog-8484377745521647148.post-58598125920747386032010-12-23T20:11:00.000-08:002010-12-29T20:51:46.309-08:00My chrsitmas menu I just found out on Monday that we would be hosting dinner here at my house. We were planning on being in California. So this week has been full of decorating my house (we had no Christmas stuff up) cleaning, cooking, planning menus, our remodel/ construction still going on, wrapping presents, last minute shopping and entertaining bored kids. All week our food has been on my mind. I am making it easy and most things are pretty simple, this is what I have so far. <br />
<b>Appetizers </b><br />
shrimp cocktail<br />
<a href="http://theveryhungrycaterpillar.blogspot.com/2009/12/stuffed-mushrooms_30.html">stuffed mushrooms</a><br />
<a href="http://theveryhungrycaterpillar.blogspot.com/2010/12/pesto-and-sun-dried-tomato-torte.html">pesto, sun dried tomato cheese torte </a><br />
<b>Salad</b><br />
Mandarin spinach salad<br />
<b>Bread </b><br />
rosemary olive oil bread<br />
<b> Pasta</b> <br />
spinach and cheese raviolis with homemade meat sauce<br />
<b> Meat </b><br />
Balsamic pork loin<br />
<b>Veggie </b><br />
<a href="http://theveryhungrycaterpillar.blogspot.com/2010/11/green-beans-with-portobello-saute.html">portobello green beans</a><br />
<b>Dessert</b><br />
Tuxedo chocolate moose<br />
<br />
<br />
I hope you all have a very Merry Christmas and enjoy spending time with your friends and family and enjoying good food. Thanks for all your support and love. I will be back next week to share some of these recipes and new appetizers for your New Years Party.(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com0tag:blogger.com,1999:blog-8484377745521647148.post-12609493091791342812010-12-22T06:50:00.000-08:002010-12-21T19:50:58.485-08:00chocolate-peanut butter- sandwiches At church I am a leader to the little girls who are 8-11 years old. twice a month we all get together and do fun activities.... Could there be anything cuter? I love these girls they are so fun!!!<br />
A few weeks ago we made treats to leave as surprise on someones door step. We have over 20 girls so we try and do fun but simple ideas. These treats were so simple even your smaller kids can help and they were well lets say really really good. I made sure all the leftovers were taken away so I would not be tempted. But then a cute little girl brought me a whole plate. My son is allergic to peanut butter. So like any caring, responisble mother would do I ate them all. I didn't want to chance him finding them and get sick. Any loving mom would do it, it was for my child. Don't judge!<br />
These truly are so simple and quick so if you still have room on your goodie plates for friends and neighbors these have to go on them.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_qszDCb5uJRM/TRDGpBlLkVI/AAAAAAAAFOw/xh9m9gdJV5g/s1600/chocolate-peanut-butter-crackers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_qszDCb5uJRM/TRDGpBlLkVI/AAAAAAAAFOw/xh9m9gdJV5g/s1600/chocolate-peanut-butter-crackers.jpg" /></a></div> The best part is you do not even have to turn on your oven or go to the store I bet you have all the ingredients in your pantry.<br />
<br />
<b> Ingredients</b><br />
40 ritz crackers<br />
1/2 cup creamy peanut butter<br />
1 pound semi sweet chocolate chips<br />
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<tr></tr>
<tr><td></td><td></td><td></td><td></td><td><b>Directions</b></td></tr>
<tr><td><img alt="" border="0" height="5" src="http://www.recipetips.com/images/spacer.gif" width="1" /></td></tr>
</tbody></table>Spread peanut butter onto one cracker and top with another cracker to make a sandwich. Repeat with all the crackers. Melt chocolate I use a double boiler or in a bowl in the microwave in small increments if the chocolate seems too thick add 1T of oil . Dip each sandwich into chocolate with a fork, tapping excess back into the bowl. Place onto wax paper to cool. Allow to set. Store between layers of wax paper. These freeze very well.<br />
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You could change it up too different kinds of chocolate or put sprinkles on top or drizzle with chocolate.(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com3tag:blogger.com,1999:blog-8484377745521647148.post-71791080861135089662010-12-21T08:08:00.000-08:002010-12-21T08:08:00.815-08:00burrito braidhows your week?? A little busy...? mine too. If you are like me you are either preparing for company, getting last minute gifts, entertaining kids out of school. You may need ideas that are fast for dinner and kid friendly too, you have heard enough whining all day already. This is what we did a few days ago. It was a hit. The idea is simple and can be applied in so many different ways once you learn the technique.<br />
<br />
Burrito braid<br />
1 Pillsbury refrigerated pizza dough (in the roll)<br />
1 pound ground turkey/ground beef<br />
taco seasoning (1t chili powder, 1t cumin, 1 T Southwest seasoning,salt pepper) <br />
1/2 onion, chopped <br />
1 can black beans<br />
4 oz. cream cheese softened<br />
1/2 cup salsa<br />
1 cup shredded cheese<br />
<br />
<br />
<ul><li>Place dough on cookie sheet and roll out. I have used foil before under it or my silpat, or nothing the others are just for ease of cleaning.</li>
<li>I browned my meat and onion and seasoned like I would do for tacos. If you use a packet great, I really like Mrs. Dash fiesta lime or any other southwest season mix.</li>
<li> Spread cream cheese down center third of dough.</li>
<li>Pour salsa over cream cheese</li>
<li> Spread meat, beans, sprinkle with cheese </li>
</ul><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_qszDCb5uJRM/TRAwXOeHnSI/AAAAAAAAFOk/_-x-H0UlCJA/s1600/one-pound-of-ground-beef-1.4-800X800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="http://1.bp.blogspot.com/_qszDCb5uJRM/TRAwXOeHnSI/AAAAAAAAFOk/_-x-H0UlCJA/s320/one-pound-of-ground-beef-1.4-800X800.jpg" width="320" /></a></div><ul><li> On each long side, cut 1-in.-wide strips about 2-1/2 in. into center.</li>
</ul><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_qszDCb5uJRM/TRAwaHwZJzI/AAAAAAAAFOo/U_t0gHJUb8Q/s1600/one-pound-of-ground-beef-1.5-800X800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="http://2.bp.blogspot.com/_qszDCb5uJRM/TRAwaHwZJzI/AAAAAAAAFOo/U_t0gHJUb8Q/s320/one-pound-of-ground-beef-1.5-800X800.jpg" width="320" /></a></div><ul><li> Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal and tuck under. Cover and let rise for 30 minutes. </li>
<li> Brush with reserved egg. Bake at 350° for 20-25 minutes or until golden brown</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_qszDCb5uJRM/TRAwcYR9d-I/AAAAAAAAFOs/7PFOgUlsGZ0/s1600/one-pound-of-ground-beef-800X800.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="152" src="http://3.bp.blogspot.com/_qszDCb5uJRM/TRAwcYR9d-I/AAAAAAAAFOs/7PFOgUlsGZ0/s320/one-pound-of-ground-beef-800X800.jpg" width="320" /></a></div>Slice into sections top with sour cream, olives, avocados what ever suits your fancy.<br />
You could also make this a peanut butter and jelly braid or a BBQ chicken braid. Use your imagination it is fun!<br />
<br />
<br />
recipe adapted from <a href="http://thegirlwhoateeverything.blogspot.com/">The girl ate everything</a>(Nicole) The Very Hungry Caterpillarhttp://www.blogger.com/profile/17693750386583605399noreply@blogger.com3