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Sugar and Spice Sugar and Spice Everyday food from an everyday kinda gal, with that little extra Articles
Menu for Week of August 10 - August 16
2007-08-11 02:14:00 Mixing in some old standbys with a couple of new recipes...Meal #1:Burgers on the grillCorn on the cobOven friesMeal #2:FajitasMexican riceMeal #3:Moroccan Stuffed Peppers(some type of chicken added)SaladMeal #4:Pepper and Garlic-Crusted Tenderloin Steaks with Port Wine SauceRice PilafRoasted zucchiniMeal #5:We may or may not have a BBQ... if so, I'll post all the recipes. If not, we'll have leftovers. More About: Week , Menu , August
Another Girls' Night - More Dip!
2007-08-11 00:22:00 I am hosting this month's neighborhood girls' night and have turned it into a spa margarita party! My sister is a consultant for an at-home spa company and I took the opportunity to invite the neighborhood girls over for a night of margaritas and pampering.I made a chicken spread tonight and popped it in the fridge for tomorrow.This chicken spread literally takes 5 minutes to throw together (now that I'm thinking about it, I didn't really need to make it ahead... oh well, it's the planner in me!). It's a recipe that I received from my mom and one that is always popular at parties. I have received many requests for the recipe!Chicken Spread (from my mom)8-oz. cream cheeseSmall onion, finely choppedSmall can (4.25-oz) canned chicken1 T. mayonnaise1 T. soy sauceBlend all ingredients together with a hand mixer until creamy and combined.Serve with your favorite crackers (I am partial to Ritz). More About: Girls , Night
Another Girls' Night - More Dips!!
2007-08-11 00:22:00 I am hosting this month's neighborhood girl's night and have turned it into a spa margarita party! My sister is a consultant for an at-home spa company and I took the opportunity to invite the neighborhood girl's over for a night of margaritas and pampering.I made a chicken spread tonight and popped it in the fridge for tomorrow. This chicken spread literally takes 5 minutes to throw together (now that I'm thinking about it, I didn't really need to make it ahead... oh well, it's the planner in me!). It's a recipe that I received from my mom and one that is always popular at parties. I have received many requests for the recipe!Chicken Spread (from my mom)8-oz. cream cheeseSmall onion, finely choppedSmall can (4.25-oz) canned chicken1 T. mayonnaise1 T. soy sauceBlend all ingredients together with a hand mixer until creamy and combined.Serve with your favorite crackers (I am partial to Ritz).**Be on the lookout for an update tomorrow that will include my Taco Dip!** More About: Girls , Night
Parmesan Chicken & Rice
2007-08-10 01:29:00 This is a nice light version of the typical Italian dish, risotto. Nick and I are both big fans of the creamy rice concoction, but we treat ourselves to it only on special occasions because it can be pretty heavy. I came across this lighter adaptation on Cooking Light and only made a couple of slight modifications on the original recipe. There are no leftovers to speak of, so you know it was a hit! This was also a great clean-up meal since you only need to use one pot! I served this with a side salad - it was a very filling meal!Parmesan Chicken and Rice (adapted from Cooking Light)1 T. olive oil1/2 cup chopped onion2 garlic cloves, minced1/2 teaspoon dried thyme8 oz. sliced mushrooms3/4 lb. skinless, boneless chicken breast, cut into bite-sized pieces1/2 cup dry white wine1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1 cup uncooked instant rice (in my pantry was Uncle Ben's Fast & Healthy Brown Rice)1.5 cups chicken broth1/2 cup (2 oz.) grated fresh parmesan che... More About: Mesa , Armes
Parmesan Chicken & Rice
2007-08-10 01:29:00 This is a nice light version of the typical Italian dish, risotto. Nick and I are both big fans of the creamy rice concoction, but we treat ourselves to it only on special occasions because it can be pretty heavy. I came across this lighter adaptation on Cooking Light and only made a couple of slight modifications on the original recipe. There are no leftovers to speak of, so you know it was a hit! This was also a great clean-up meal since you only need to use one pot! I served this with a side salad - it was a very filling meal!Parmesan Chicken and Rice (adapted from Cooking Light)1 T. olive oil1/2 cup chopped onion2 garlic cloves, minced1/2 teaspoon dried thyme8 oz. sliced mushrooms3/4 lb. skinless, boneless chicken breast, cut into bite-sized pieces1/2 cup dry white wine1/2 teaspoon salt1/4 teaspoon freshly ground black pepper1 cup uncooked instant rice (in my pantry was Uncle Ben's Fast & Healthy Brown Rice)1.5 cups chicken broth1/2 cup (2 oz.) grated fresh parmesan che... More About: Mesa , Armes
Continuing the Mediterranean Tour...
2007-08-07 03:32:00 Tonight was a stop in Italy. Although stuffed peppers are not an inherently Italian dish (sshhh, don't tell my Grandma!), this version certainly tasted like it was straight from the old country! The addition of the parmesan cheese and using spaghetti sauce versus plain tomato sauce made all the difference. This is my new official stuffed pepper recipe!Italian Stuffed Peppers (adapted from Lunch with Lynn)4 large bell peppers1 cup cooked rice1 lb. ground beef1/2 large vidalia onion, chopped2 garlic cloves, mincedSaltPepperItalian seasoning1/2 cup parmesan cheese1 1/2 cups spaghetti sauce (I used homemade that I had in the freezer)Shredded mozzarella cheese1. Preheat oven to 375.2. Cut the tops off of peppers and clean out seeds and membranes. Place in baking dish that has a small amount of water on the bottom (it will keep the peppers from sticking and keep them moist).3. Brown the ground beef with the onion and garlic, crumbling the meat. Season with salt, pepper and a coup... More About: Tour , Mediterranea , Mediterranean , Conti
Continuing the Mediterranean Tour...
2007-08-07 03:32:00 Tonight was a stop in Italy. Although stuffed peppers are not an inherently Italian dish (sshhh, don't tell my Grandma!), this version certainly tasted like it was straight from the old country! The addition of the parmesan cheese and using spaghetti sauce versus plain tomato sauce made all the difference. This is my new official stuffed pepper recipe!Italian Stuffed Peppers (adapted from Lunch with Lynn)4 large bell peppers1 cup cooked rice1 lb. ground beef1/2 large vidalia onion, chopped2 garlic cloves, mincedSaltPepperItalian seasoning1/2 cup parmesan cheese1 1/2 cups spaghetti sauce (I used homemade that I had in the freezer)Shredded mozzarella cheese1. Preheat oven to 375.2. Cut the tops off of peppers and clean out seeds and membranes. Place in baking dish that has a small amount of water on the bottom (it will keep the peppers from sticking and keep them moist).3. Brown the ground beef with the onion and garlic, crumbling the meat. Season with salt, pepper and a coup... More About: Tour , Mediterranean , Conti
A Taste of Greece
2007-08-06 17:04:00 Hummus is a traditional dip or spread that consists of mashed/pureed chickpeas and in its original form, tahini (a paste made of ground sesame seeds), lemon juice, and garlic. A popular way to serve hummus is as a dip with pita chips or cut up vegetables. It can also be slathered on flatbread or used as a spread on a veggie sandwich.There are countless variations to classic hummus and I came across one that included roasted red peppers in a recent issue of Cooking Light magazine. Nick had asked me once before to try to replicate a roasted red pepper hummus that he had eaten while traveling in New Mexico. That attempt failed miserably! When I saw this recipe, I decided to give it another shot and tried to adapt the recipe to suit our tastes. This one worked and we'll definitely be keeping this recipe!Red Pepper Hummus (adapted from a Cooking Light version)1/2 red bell pepper2 1/2 T. fresh lemon juice1/4 tsp freshly ground black pepper1/4 tsp salt1 can chickpeas, drained and r... More About: Greece , Taste
A Taste of Greece
2007-08-06 17:04:00 Hummus is a traditional dip or spread that consists of mashed/pureed chickpeas and in its original form, tahini (a paste made of ground sesame seeds), lemon juice, and garlic. A popular way to serve hummus is as a dip with pita chips or cut up vegetables. It can also be slathered on flatbread or used as a spread on a veggie sandwich.There are countless variations to classic hummus and I came across one that included roasted red peppers in a recent issue of Cooking Light magazine. Nick had asked me once before to try to replicate a roasted red pepper hummus that he had eaten while traveling in New Mexico. That attempt failed miserably! When I saw this recipe, I decided to give it another shot and tried to adapt the recipe to suit our tastes. This one worked and we'll definitely be keeping this recipe!Red Pepper Hummus (adapted from a Cooking Light version)1/2 red bell pepper2 1/2 T. fresh lemon juice1/4 tsp freshly ground black pepper1/4 tsp salt1 can chickpeas, drained and r... More About: Greece , Taste
My Grill Pan, My Love
2007-08-06 01:12:00 When it rains, it pours. There is nothing figurative in that statement. It literally poured all day today. Any notion of grilling outside for dinner tonight was quickly washed away! Enter my grill pan. I purchased my Reversible Double Griddle from Crate & Barrel back during the winter months, and I must say that it's an absolutely awesome piece of cookware to own. Since it spans two burners, the possibilities are endless. This is definitely worth the $50 it costs.Here is a picture of the product from Crate & Barrel's website:Tonight Nick made fajitas and the grill pan enabled us to cook both the chicken and the vegetables all at once AND get that great grilled/burnt flavor. Dinner was fabulous (Nick did an awesome job) and here are some pictures of the grill pan in action. Notice the incredible grill marks it produces! More About: Love , Grill
My Grill Pan, My Love
2007-08-06 01:12:00 When it rains, it pours. There is nothing figurative in that statement. It literally poured all day today. Any notion of grilling outside for dinner tonight was quickly washed away! Enter my grill pan. I purchased my Reversible Double Griddle from Crate & Barrel back during the winter months, and I must say that it's an absolutely awesome piece of cookware to own. Since it spans two burners, the possibilities are endless. This is definitely worth the $50 it costs.Here is a picture of the product from Crate & Barrel's website:Tonight Nick made fajitas and the grill pan enabled us to cook both the chicken and the vegetables all at once AND get that great grilled/burnt flavor. Dinner was fabulous (Nick did an awesome job) and here are some pictures of the grill pan in action. Notice the incredible grill marks it produces! More About: Love , Grill
Nanner Bread
2007-08-05 15:32:00 Our dog is obsessed with bananas. Seriously, obsessed. Of the few times that he took off from our backyard and would not come when we called him all we had to do was stand at the back door and peel open a banana and his ears shot up and he came bolting home. Anyway, we call them "nanners" when we talk to him (I guess we have taken to baby talk with him after all!). This has absolutely nothing to do with why I made banana bread or the recipe itself, but rather a little background behind my post title :)I made Classic Banana Brea d from Cooking Light. It tasted great and was very moist. This was also super quick to throw together. I only had a 10" loaf pan so you will see that the loaf isn't as high as a picture-perfect banana bread would look ;-)Classic Banana Bread (from Cooking Light)2 cups all-purpose flour3/4 tsp. baking soda1/2 tsp. salt1 cup sugar1/4 cup butter, softened2 large eggs1 1/2 cups mashed ripe banana - about 3 bananas (I only had 2 so that's what I used)1/3 c...
Nanner Bread
2007-08-05 15:32:00 Our dog is obsessed with bananas. Seriously, obsessed. Of the few times that he took off from our backyard and would not come when we called him all we had to do was stand at the back door and peel open a banana and his ears shot up and he came bolting home. Anyway, we call them "nanners" when we talk to him (I guess we have taken to baby talk with him after all!). This has absolutely nothing to do with why I made banana bread or the recipe itself, but rather a little background behind my post title :)I made Classic Banana Brea d from Cooking Light. It tasted great and was very moist. This was also super quick to throw together. I only had a 10" loaf pan so you will see that the loaf isn't as high as a picture-perfect banana bread would look ;-)Classic Banana Bread (from Cooking Light)2 cups all-purpose flour3/4 tsp. baking soda1/2 tsp. salt1 cup sugar1/4 cup butter, softened2 large eggs1 1/2 cups mashed ripe banana - about 3 bananas (I only had 2 so that's what I used)1/3 c...
Asian Style a la Rachael Ray
2007-08-04 01:24:00 I have been attempting to try new dishes here for the last few weeks because Nick and I both agreed that our meals had been getting pretty boring. Nick is a big fan of most Asian style food and when a What's Cooking Nestie had mentioned Rachael Ray's Teriyaki Chicken with Warm Ginger-Carrot Slaw, I saved the recipe knowing it might be a winner.I didn't make any modifications to the recipe this first time. I cooked the chicken on my grill pan (because it's 90+ degrees outside), which produced fabulously moist chicken. I served the whole meal over brown rice and Nick splashed some soy sauce on everything (he likes his salt!). The chicken was definitely a huge hit - great flavor!The only change Nick suggested for next time would be to eliminate the ginger in the slaw because it was overpowering. Also, this was a TON of slaw for two people - I would cut the recipe in half.Oh, and for the record -- this "30 minute meal" took me 45 minutes from start to finish. More About: Style , Rachael Ray
Asian Style a la Rachael Ray
2007-08-04 01:24:00 I have been attempting to try new dishes here for the last few weeks because Nick and I both agreed that our meals had been getting pretty boring. Nick is a big fan of most Asian style food and when a What's Cooking Nestie had mentioned Rachael Ray's Teriyaki Chicken with Warm Ginger-Carrot Slaw, I saved the recipe knowing it might be a winner.I didn't make any modifications to the recipe this first time. I cooked the chicken on my grill pan (because it's 90+ degrees outside), which produced fabulously moist chicken. I served the whole meal over brown rice and Nick splashed some soy sauce on everything (he likes his salt!). The chicken was definitely a huge hit - great flavor!The only change Nick suggested for next time would be to eliminate the ginger in the slaw because it was overpowering. Also, this was a TON of slaw for two people - I would cut the recipe in half.Oh, and for the record -- this "30 minute meal" took me 45 minutes from start to finish. More About: Style , Rachael Ray
Light Lunch
2007-08-03 20:20:00 Yesterday I was suffering from cucumber overload (too many cucumbers, not enough time!) when I decided to make a cucumber salad. The following is the recipe I used, which I kind of made up on my own based on finding a ton of different recipes:Cucumber Salad1 cucumber, very thinly sliced1/2 red onion, very thinly sliced1/3 cup white vinegar1/4 cup water1/4 cup sugar1/4 tsp. saltDash dried parsleyDash dried basilA few grinds of fresh ground pepperCombine all ingredients except cucumbers and onions in a saucepan and heat over medium-low heat until the sugar dissolves. Toss with cucumbers and onions until thoroughly combined and let sit for ~15 minutes. Drain out most of remaining liquid. Store in tupperware in the refrigerator.For lunch today I mixed a bowlful of the cucumber salad with fresh spinach and some shredded mozzarella cheese and stuffed it in a pita. A perfectly healthy and light summer lunch! More About: Lunch , Light
Light Lunch
2007-08-03 20:20:00 Yesterday I was suffering from cucumber overload (too many cucumbers, not enough time!) when I decided to make a cucumber salad. The following is the recipe I used, which I kind of made up on my own based on finding a ton of different recipes:Cucumber Salad1 cucumber, very thinly sliced1/2 red onion, very thinly sliced1/3 cup white vinegar1/4 cup water1/4 cup sugar1/4 tsp. saltDash dried parsleyDash dried basilA few grinds of fresh ground pepperCombine all ingredients except cucumbers and onions in a saucepan and heat over medium-low heat until the sugar dissolves. Toss with cucumbers and onions until thoroughly combined and let sit for ~15 minutes. Drain out most of remaining liquid. Store in tupperware in the refrigerator.For lunch today I mixed a bowlful of the cucumber salad with fresh spinach and some shredded mozzarella cheese and stuffed it in a pita. A perfectly healthy and light summer lunch! More About: Lunch , Light
Perfectly Chocolate... Everything!!
2007-08-03 15:07:00 I had been hearing numerous raves about Hershey's "Perfectly Choco lat e " Chocolate Cake and was waiting for an excuse to make it. I finally broke down yesterday and, with no good reason, made the cake anyway :) It definitely lived up to all its hype, without question. It's the best chocolate cake I have ever had. I chose to frost it with the equally sinful "Perfectly Chocolate" Chocolate Frosting. Really, this cake is too good for words..."Perfectly Chocolate" Chocolate Frosting (Source: Hershey's)1 stick (1/2 cup) butter or margarine2/3 cup Hershey's cocoa3 cups powdered sugar1/3 cup milk1 tsp. vanilla extractMelt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add small additional amount of milk, if necessary (I did not need to). Stir in vanilla. Makes ~2 cups frosting.Here, I saved you a piece... ENJOY! :)
Perfectly Chocolate... Everything!!
2007-08-03 15:07:00 I had been hearing numerous raves about Hershey's "Perfectly Choco lat e " Chocolate Cake and was waiting for an excuse to make it. I finally broke down yesterday and, with no good reason, made the cake anyway :) It definitely lived up to all its hype, without question. It's the best chocolate cake I have ever had. I chose to frost it with the equally sinful "Perfectly Chocolate" Chocolate Frosting. Really, this cake is too good for words..."Perfectly Chocolate" Chocolate Frosting (Source: Hershey's)1 stick (1/2 cup) butter or margarine2/3 cup Hershey's cocoa3 cups powdered sugar1/3 cup milk1 tsp. vanilla extractMelt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add small additional amount of milk, if necessary (I did not need to). Stir in vanilla. Makes ~2 cups frosting.Here, I saved you a piece... ENJOY! :)
Next Week's Menu
2007-08-03 04:24:00 I have five meals planned for next week, although I don't know if I will end up making all of them. I am certainly going to try!Meal #1:Italian Stuffed PeppersTossed saladMeal #2:Burgers and corn on the cobTossed saladMeal #3:Parmesan Chicken & RiceSteamed broccoliMeal #4:Carmelized Baked ChickenMashed potatoesRoasted zucchiniMeal #5Teriyaki Chicken with Warm Ginger-Carrot Slow (rolled over from this week - never made it) More About: Menu
Next Week's Menu
2007-08-03 04:24:00 I have five meals planned for next week, although I don't know if I will end up making all of them. I am certainly going to try!Meal #1:Italian Stuffed PeppersTossed saladMeal #2:Burgers and corn on the cobTossed saladMeal #3:Parmesan Chicken & RiceSteamed broccoliMeal #4:Carmelized Baked ChickenMashed potatoesRoasted zucchiniMeal #5Teriyaki Chicken with Warm Ginger-Carrot Slow (rolled over from this week - never made it) More About: Menu
Foodie Blogroll
2007-07-30 03:13:00 I finally got around to joining the Foodie Blogroll ! I am very much looking forward to browsing all of the awesome blogs and saving lots of yummy ideas! If you haven't joined yet, click the icon on my right sidebar and join up - it will give your blog more visibility and you'll have access to a myriad of other great blogs from which to get great ideas!
Foodie Blogroll
2007-07-30 03:13:00 I finally got around to joining the Foodie Blogroll ! I am very much looking forward to browsing all of the awesome blogs and saving lots of yummy ideas! If you haven't joined yet, click the icon on my right sidebar and join up - it will give your blog more visibility and you'll have access to a myriad of other great blogs from which to get great ideas!
Nick at the Helm!
2007-07-28 19:47:00 Last night I wasn't very hungry so Nick decided to whip up some dinner when he got home from the gym. It smelled and tasted fabulous! I watched him cook everything, but he doesn't measure when he cooks so I am going to try approximate the amounts that he used.Nick's Spinach & Feta Chicken1 cup chicken broth, divided1 T. butter4 thin chicken cutlets~2 T. olive oil1-2 handfuls of fresh spinach1/4 cup of feta cheesePine nutsHeat about 3/4 cup chicken broth and melt the butter in the broth in a saute pan over medium heat. Add the chicken to the pan and let simmer in the broth/butter mixture, turning occasionally. Once the chicken is cooked through (this won't take long with cutlets), turn the heat up and boil off most of the remaining liquid in the pan. Drizzle a couple tablespoons of olive oil in the pan and over the chicken. Continue to cook and brown chicken, turning occasionally, until nicely browned on both sides.Add the remaining chicken broth to the pan, as well as the s... More About: Helm
Nick at the Helm!
2007-07-28 19:47:00 Last night I wasn't very hungry so Nick decided to whip up some dinner when he got home from the gym. It smelled and tasted fabulous! I watched him cook everything, but he doesn't measure when he cooks so I am going to try approximate the amounts that he used.Nick's Spinach & Feta Chicken1 cup chicken broth, divided1 T. butter4 thin chicken cutlets~2 T. olive oil1-2 handfuls of fresh spinach1/4 cup of feta cheesePine nutsHeat about 3/4 cup chicken broth and melt the butter in the broth in a saute pan over medium heat. Add the chicken to the pan and let simmer in the broth/butter mixture, turning occasionally. Once the chicken is cooked through (this won't take long with cutlets), turn the heat up and boil off most of the remaining liquid in the pan. Drizzle a couple tablespoons of olive oil in the pan and over the chicken. Continue to cook and brown chicken, turning occasionally, until nicely browned on both sides.Add the remaining chicken broth to the pan, as well as the s... More About: Helm
Menu Plan FRIDAY
2007-07-27 23:50:00 I have recently decided to switch my grocery shopping day from Saturday or Sunday to Friday in the hope of not stumbling upon picked-over produce, and I am trying to get back on the menu planning wagon! This is my first planned week in a long time. They will now go from Friday - Thursday. And heeeeeeeeeeeeeeeeeere we go!Friday: Burgers on the grill, corn on the cob & roasted potatoesSaturday: Out to dinnerSunday: Spinach & feta stuffed chicken, garlic rice and tossed saladMonday: Pasta Carbonara Florentine (for me - Nick's night at the gym)Tuesday: Taco saladWednesday: Homemade pizza (for me - Nick's night at the gym)Thursday: Teriyaki Chicken with Warm Ginger-Carrot Slaw (RR recipe) More About: Menu , Plan
Menu Plan FRIDAY
2007-07-27 23:50:00 I have recently decided to switch my grocery shopping day from Saturday or Sunday to Friday in the hope of not stumbling upon picked-over produce, and I am trying to get back on the menu planning wagon! This is my first planned week in a long time. They will now go from Friday - Thursday. And heeeeeeeeeeeeeeeeeere we go!Friday: Burgers on the grill, corn on the cob & roasted potatoesSaturday: Out to dinnerSunday: Spinach & feta stuffed chicken, garlic rice and tossed saladMonday: Pasta Carbonara Florentine (for me - Nick's night at the gym)Tuesday: Taco saladWednesday: Homemade pizza (for me - Nick's night at the gym)Thursday: Teriyaki Chicken with Warm Ginger-Carrot Slaw (RR recipe) More About: Menu , Plan
More Muffins, with a Protein Punch!
2007-07-19 01:22:00 So I did the healthy applesauce oatmeal muffins yesterday, and today I am balancing those carbs with these egg muffins. Provided by my friend Meghan (of Meg's Adventures in the Kitchen), this recipe comes from the South Beach Diet cookbook. I would venture to guess you could add to these muffins just about anything you would put in an omelet and it would taste great. These will be a great option for a protein-packed lunch! I followed Meghan's recipe of eggs, bacon and cheese but omitted the scallions because I didn't have any in the house.Egg Muffin s 12 eggs (or a combination of whole eggs and egg whites - egg whites count for 2 whole eggs. As an example, I did 9 whole eggs and 6 egg whites)Splash of milk3 scallions, finely chopped1 cup shredded cheese (I used sharp cheddar)12 slices cooked bacon, torn into pieces1. Preheat oven to 350. Spray muffin pan with non-stick cooking spray.2. Add 1 piece of bacon, ripped up, and some cheese to each muffin cup.3. In a large bowl (... More About: Protein , Punch , Prot
More Muffins, with a Protein Punch!
2007-07-19 01:22:00 So I did the healthy applesauce oatmeal muffins yesterday, and today I am balancing those carbs with these egg muffins. Provided by my friend Meghan (of Meg's Adventures in the Kitchen), this recipe comes from the South Beach Diet cookbook. I would venture to guess you could add to these muffins just about anything you would put in an omelet and it would taste great. These will be a great option for a protein-packed lunch! I followed Meghan's recipe of eggs, bacon and cheese but omitted the scallions because I didn't have any in the house.Egg Muffin s 12 eggs (or a combination of whole eggs and egg whites - egg whites count for 2 whole eggs. As an example, I did 9 whole eggs and 6 egg whites)Splash of milk3 scallions, finely chopped1 cup shredded cheese (I used sharp cheddar)12 slices cooked bacon, torn into pieces1. Preheat oven to 350. Spray muffin pan with non-stick cooking spray.2. Add 1 piece of bacon, ripped up, and some cheese to each muffin cup.3. In a large bowl (... More About: Protein , Punch , Prot
Polenta & Meatballs
More articles from this author:2007-07-18 00:51:00 Nope, not spaghetti and meatballs! I had never tackled polenta, but my grandma makes it often and Nick really likes it so I thought tonight I would give it a shot. My grandma serves hers a million different ways - with sauce, with bacon and sausage, cut and fried, etc. I decided for my first attempt I would go the easy route and just make it mushy with meatballs and sauce. It turned out great! I think next time I am going to try baking it with some sort of meat and vegetables... stay tuned!To make the polenta, I followed the directions on the back of the Quaker Corn Meal canister:4 cups water1 cup corn meal1 tsp. saltBoil 3 cups of the water (I added chicken bouillon here to create a chicken broth). In a separate bowl mix 1 cup of water, corn meal and salt. Slowly add corn meal mixture to the boiling water, stirring constantly. Once the mixture begins to thicken, turn the heat to low, cover and let cook for 5 minutes.Nick's Grade: A!~Below are recipes for my meatballs and s... More About: Meatballs , Lent 1, 2, 3 |
