tag:blogger.com,1999:blog-68955716049540140122024-02-07T05:48:11.139-08:00Eclectic TreatsFrom grandma's laborious meals to effortless dishes for time-constrained individuals...Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-6895571604954014012.post-59043565248700232482010-08-19T16:15:00.000-07:002010-08-19T19:16:59.654-07:00Kyle's Bake Honey Mustard Chicken Thighs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Uc1NHe4c4GuXhKnwexNRhy9HNL5pGYjZPXbta3VgzgsjUzCKuFWk6ofm_BXOqnm0TiIJmE7E5z7GYMhMUcdGhykZtjB14UOh72z3D5WIqd1o8nvfOvdgaIBFgak2BRdhnIqjKJOt34NJ/s1600/IMG_5526.JPG"><img style="cursor: pointer; width: 326px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9Uc1NHe4c4GuXhKnwexNRhy9HNL5pGYjZPXbta3VgzgsjUzCKuFWk6ofm_BXOqnm0TiIJmE7E5z7GYMhMUcdGhykZtjB14UOh72z3D5WIqd1o8nvfOvdgaIBFgak2BRdhnIqjKJOt34NJ/s320/IMG_5526.JPG" alt="" id="BLOGGER_PHOTO_ID_5507310171111849874" border="0" /></a><br /><br />Ingredients:<br /><br />5 Skinless chicken thighs<br />1/2 cup of honey<br />1/2 of honey mustard<br />1 teaspoon of basil<br />1 teaspoon of paprika<br />1 teaspoon of parsley<br />1 teaspoon garlic salt<br /><br />Directions:<br /><br />1. Preheat oven to 350F.<br />2. Brown chicken thighs with butter for 15' in a large skillet. Place in a greased baking dish.<br />3. In a medium bowl, mix honey, honey mustard and spices.<br />4. Use half of the honey mustard mixture to cover chicken. Bake for 25'.<br />5. Turn over chicken, add remaining mixture and cook for an additional 25'.<br /><br />Serve with scallop cheesy potatoes.<br /><br />P.s. Ask Jess to assist with kitchen cleanup duties!Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com0tag:blogger.com,1999:blog-6895571604954014012.post-64338295354467400872010-08-19T16:06:00.001-07:002010-08-19T19:10:31.520-07:00Green Stuffed Peppers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPH72_8606pwrz4Vl-y7NQzUO68Ba50lZ48RDcH56j4WWK4bn4XsIJwGh1DJEzJpAB8Ob5mgeGXEYmyR_EqA_c8ODWqPyEgN1at3OshH4FkaRku3QJA6xK759yO1Bs1UVRFM8brNfIRjq1/s1600/IMG_5447.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPH72_8606pwrz4Vl-y7NQzUO68Ba50lZ48RDcH56j4WWK4bn4XsIJwGh1DJEzJpAB8Ob5mgeGXEYmyR_EqA_c8ODWqPyEgN1at3OshH4FkaRku3QJA6xK759yO1Bs1UVRFM8brNfIRjq1/s320/IMG_5447.JPG" alt="" id="BLOGGER_PHOTO_ID_5507308420080965442" border="0" /></a>Ingredients:<br /><br />3 Green peppers<br />1 pound of ground beef<br />1/2 chopped onion<br />1/2 cup shredded cheese<br />1/2 cup of tomato sauce (vodka flavor)<br />Salt & pepper to taste<br /><br />Directions:<br /><br />1. Cut off top of green peppers and remove the seeds. Boil peppers for 5 min and set aside.<br />2. Preheat oven to 350F.<br />3. Brown ground beef with chopped onion. Add 1/2 cup of tomato sauce, salt and pepper.<br />4. Stuff each of the peppers and top with shredded cheese.<br />5. Place peppers open side up in a glass pan with half cup of water to prevent from drying.<br />6. Bake for 30'.Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com0tag:blogger.com,1999:blog-6895571604954014012.post-31374385951568514382010-08-19T15:59:00.001-07:002010-08-19T19:13:27.178-07:00Walnut Zucchini Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3JXnhyphenhyphenHxaxamn4J6F1txZ47XXztIM3sjKs0c47Jb7VfQT8RWEFyKcp7dv-z79lus3LbfalCerJEu-zjmTxzvGj1BNLHdqo1nA8GrSW30Re99CFW_TtaS_7iKlldrg4SwCKopxqvIAi65/s1600/IMG_5533.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge3JXnhyphenhyphenHxaxamn4J6F1txZ47XXztIM3sjKs0c47Jb7VfQT8RWEFyKcp7dv-z79lus3LbfalCerJEu-zjmTxzvGj1BNLHdqo1nA8GrSW30Re99CFW_TtaS_7iKlldrg4SwCKopxqvIAi65/s320/IMG_5533.JPG" alt="" id="BLOGGER_PHOTO_ID_5507309340199571394" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYpo9egIoTW7B0OynZFQB1ZSFVLiXQUGG-fbhyphenhyphenPMPLVZTMLE-hzwQDX6HihHNRYIylDMoGq2BkLIDXiaUB0Kwqy8hkCYqZiy0zlnm8CS8nVr2-cGGxoZynfsa_BSU-Ja9LxuVhvMF4QIx/s1600/IMG_5530.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxYpo9egIoTW7B0OynZFQB1ZSFVLiXQUGG-fbhyphenhyphenPMPLVZTMLE-hzwQDX6HihHNRYIylDMoGq2BkLIDXiaUB0Kwqy8hkCYqZiy0zlnm8CS8nVr2-cGGxoZynfsa_BSU-Ja9LxuVhvMF4QIx/s320/IMG_5530.JPG" alt="" id="BLOGGER_PHOTO_ID_5507309332162806114" border="0" /></a><br /><br />Ingredients: Makes 2 loaves of bread<br /><br />3 cups all-purpose flour<br />1 teaspoon salt<br />1 teaspoon baking soda<br />1 teaspoon baking powder<br />3 teaspoons ground cinnamon<br />3 large eggs<br />1 cup vegetable oil<br />2 cups white sugar<br />3 teaspoons vanilla extract<br />2 cups shredded zucchini<br />1 cup chopped walnuts<br /><br />Directions:<br /><br />1. Preheat oven to 325F. Grease 2 pans of roughly 8x4.<br />2. Mix flour, baking powder, baking soda, cinnamon and salt in a large bowl.<br />3. Beat eggs, oil, sugar and vanilla extract in a medium bowl. Add ingredients to flour mix.<br />4. Shred 2 large zucchinis, or enough to make 2 cups and add to mixture. Add walnuts. Mix well.<br />5. Pour half of the mixture into one pan and leave half for the other pan.<br />6. Bake for 45' to 60' depending on oven.<br /><br />P.s. The zucchinis from my parents' garden would make enough bread to feed the entire community! I used a single zucchini (over a foot long) to make these two loaves!Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com0tag:blogger.com,1999:blog-6895571604954014012.post-6123011718332262062010-07-19T18:02:00.000-07:002010-07-19T18:05:53.111-07:00Cheesy Zucchini Suffle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRTA1sw597sXl2bYlJxHD1Vwdgzl0rxMsSlw8_-IlbdjzIvu0JyeUkRBWFma7HOt7XFgcl2SuYYd3eHGJsBCcCEjOvg0SNnC6sJ3MqwlNhe3MOZ3sOQFrTAL1vru7e3wqEmAhjxN1SUYt/s1600/IMG_5426.JPG"><img style="cursor: pointer; width: 328px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPRTA1sw597sXl2bYlJxHD1Vwdgzl0rxMsSlw8_-IlbdjzIvu0JyeUkRBWFma7HOt7XFgcl2SuYYd3eHGJsBCcCEjOvg0SNnC6sJ3MqwlNhe3MOZ3sOQFrTAL1vru7e3wqEmAhjxN1SUYt/s320/IMG_5426.JPG" alt="" id="BLOGGER_PHOTO_ID_5495788257527756866" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxn6GHXyLSpC58txeD7dE2521PKTYI_-0G19jWW6_iwD8LgU_FfW2GwPrDUEHVE89GtWfLe43Rwcnu5BmuweKYPnvKETLi6-nl8Ddf3h9jr4Dbsu5qADX3ZjtkP4ep-tAiDjG14hxLJsBm/s1600/IMG_5441.JPG"><img style="cursor: pointer; width: 340px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxn6GHXyLSpC58txeD7dE2521PKTYI_-0G19jWW6_iwD8LgU_FfW2GwPrDUEHVE89GtWfLe43Rwcnu5BmuweKYPnvKETLi6-nl8Ddf3h9jr4Dbsu5qADX3ZjtkP4ep-tAiDjG14hxLJsBm/s320/IMG_5441.JPG" alt="" id="BLOGGER_PHOTO_ID_5495788248573587938" border="0" /></a><br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Ingredients:</span><br />• 1 cup flour<br />• 1 teaspoon baking powder<br />• 5 eggs<br />• ½ cup vegetable oil<br />• 1 onion, chopped<br />• ½ cup shredded cheddar cheese<br />• 4 large zucchinis, peeled and diced<br />• salt and pepper to taste<br />• 1 tablespoon of dry parsley<br /><span style="font-weight: bold; color: rgb(255, 102, 102);"><br />Directions:</span><br />1. Preheat the oven to 350F degrees.<br />2. Mix diced zucchinis and chopped onion in a medium bowl.<br />3. Sift flour and baking powder together into a smaller mixing bowl.<br />4. Beat eggs and mix them into the flour along with the oil. Stir in and add salt, pepper and parsley.<br />5. Pour mixture into a greased 9x13 inch baking dish and sprinkle with shredded cheddar cheese.<br />6. Bake for one hour.Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com0tag:blogger.com,1999:blog-6895571604954014012.post-74416304042022771452010-07-15T19:32:00.000-07:002010-07-15T19:47:14.643-07:00Rosemary & Wine Chicken Thighs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjllZIZCU5fElx5e8gxO0WbACIUgmyGYKPe1CZ4AQzkK5rHD4F4Lo00r9ekbuoRvTyZv2crl98gQFP-oBjLOa5ak98wz-pOcqTWPHwyOn1nY1W5zgKw6zlwLa_rvW2AoUK2JiJHH9a1-a/s1600/IMG_5423.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHjllZIZCU5fElx5e8gxO0WbACIUgmyGYKPe1CZ4AQzkK5rHD4F4Lo00r9ekbuoRvTyZv2crl98gQFP-oBjLOa5ak98wz-pOcqTWPHwyOn1nY1W5zgKw6zlwLa_rvW2AoUK2JiJHH9a1-a/s320/IMG_5423.JPG" alt="" id="BLOGGER_PHOTO_ID_5494329541765162274" border="0" /></a><br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Ingredients:</span><br /><br />4 Chicken thighs<br />2 Chopped garlic cloves<br />1/2 Cup white wine & 1/2 cup of red wine<br />2 Tablespoons rosemary<br />3/4 Cup chicken broth<br />2 Tablespoons pasta sauce<br />1 Tablespoon of butter<br />1 Tablespoon of olive oil<br />Salt & Pepper<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Instructions:</span><br /><br />In a large skillet, brown chicken in butter and olive oil. Once chicken is browned, add chopped garlic, cover chicken with rosemary and pour wines. Cook for 15' at medium temperature. In a separate cup, mix chicken broth and pasta sauce, then pour on top of chicken and cook for an additional 30' in medium to low temperature.<br /><br />Serve with mash potatoes or steamed vegetables!Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com0tag:blogger.com,1999:blog-6895571604954014012.post-14726935869639634462010-07-11T06:59:00.000-07:002010-07-13T16:19:44.910-07:00Blueberry Streusel Coffee Cake<span style="color: rgb(255, 102, 102); font-weight: bold;">Eclectic Treats is Back! I took a loooooong break from my cooking activities, but I'm back to share more deliciousness!!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_B3KDCB14zYRfOcssN1b5KEdepiTEFhFwAOdEo2tjrT03mSHorDEFv-xqvi8Tj_PLMRl0AWg7viamqyxTA0cHrPp0aJW3O8M5Ir7LJ9m7GFePbuqy8T56XulyFH3ni6HLi2TbULkEg-3U/s1600/IMG_5416.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_B3KDCB14zYRfOcssN1b5KEdepiTEFhFwAOdEo2tjrT03mSHorDEFv-xqvi8Tj_PLMRl0AWg7viamqyxTA0cHrPp0aJW3O8M5Ir7LJ9m7GFePbuqy8T56XulyFH3ni6HLi2TbULkEg-3U/s320/IMG_5416.JPG" alt="" id="BLOGGER_PHOTO_ID_5493533150328131938" border="0" /></a><br /><img src="file:///C:/Users/Jessica/Desktop/IMG_5417.JPG" alt="" /><img src="file:///C:/Users/Jessica/Desktop/IMG_5417.JPG" alt="" /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Ingredients:</span><br />1-1/2 cup blueberry crisp cereal ( I used Meijer's Blueberry Almond Crisp)<br />1/2 milk<br />8oz blueberry yogurt<br />1 egg<br />1 tspoon vanilla<br />1-1/2 cups all-purpose flour<br />3/4 cup sugar<br />1/2 cup butter<br />1/2 tspoon cinnamon<br />1-1/2 baking powder<br />1/2 baking soda<br />1/2 tspoon salt<br /><br /><span style="font-weight: bold; color: rgb(255, 102, 102);">Instructions:</span><br />Preheat oven @ 375F. In a medium bowl, mix cereal & yogurt. Let stand for 5'. Then add 1 egg and vanilla extract. In a separate bowl, combine flour, butter, sugar and cinnamon. It will look crumbly. Separate 1/2 cup of this mixture for topping. Add baking powder, baking soda and salt to remaining mixture and mix with cereal mixture. Once all ingredients are moistened, place in a greased pan (I used non-sticky 9' square pan). Add the 1/2 of mixture that was reserved for topping on top and bake 30'.<br /><br /><span style="font-weight: bold; font-style: italic; color: rgb(153, 51, 153);">I give credits to hubby Kyle for his assistance with this great coffee cake! Enjoy with style :)</span>Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com0tag:blogger.com,1999:blog-6895571604954014012.post-22742151896989841932009-01-19T18:47:00.001-08:002009-01-19T19:12:03.129-08:00Zucchini Cakes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH029fjnIDNvVNedHhJZzIcHqYcFB8V8E6fG2YOZbraUT500mSOHXDY4tT8YPc2BkDTcp1GBx9q_fO3zNA7etO_jYVra9PlYoy39e-Q5NiNMcYZCbf1teeDP-HQ0p_X7h0AfsoSbfT8Zak/s1600-h/IMG_2513.JPG"><img id="BLOGGER_PHOTO_ID_5293208381042533554" style="WIDTH: 228px; CURSOR: hand; HEIGHT: 320px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH029fjnIDNvVNedHhJZzIcHqYcFB8V8E6fG2YOZbraUT500mSOHXDY4tT8YPc2BkDTcp1GBx9q_fO3zNA7etO_jYVra9PlYoy39e-Q5NiNMcYZCbf1teeDP-HQ0p_X7h0AfsoSbfT8Zak/s320/IMG_2513.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiocae9qDKvTmNJzNYSkRNU5k2vrodzdpGQfY_AbH6CHx-1-t_leJP_Q1fsCi7Lb-E9lLo6cVImkyGFoCEhI5-Z7esUoJwlrpsANkEi4rlqeiK7DzTeDIxzydqWz3XJhfyNc267epWhnGa/s1600-h/IMG_2513.JPG"></a><br />First I want to apologize since this is picture is not a masterpiece, but thought you may wanted to see the beautiful flowers that Kyle brought home over the weekend! Now back to the zucchini cakes...this recipe is great to make while you are awaiting for those <span class="blsp-spelling-error" id="SPELLING_ERROR_0">lengthy</span> meals to be done. I have to admit that my cakes where by no means proportional in size, but I guess it's one of those things to master with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">practice</span>. Of course, Mom's are beautifully rounded, have even colors and last two seconds on the dinner table, but I'm sure she will be proud of my amateur version :-). As always, enjoy with style. Oh, Mom, by the way, thanks for the baking powder idea...as you can see they turned out huge!!!<br /><br />Ingredients<br /><br />3-4 Medium Zucchinis - peeled and shredded<br />2 large eggs<br />1/2 Parmesan cheese<br />4 tablespoons all-purpose flour<br />1 teaspoon baking powder<br /><br />Instructions<br /><br />1. Peal and shred zucchinis. Recommend draining zucchinis for one hour to avoid watery consistency.<br />2. In large bowl, mix shredded zucchinis, eggs, cheese, flour and baking powder.<br />3. Set frying pan on medium-high temperature with a generous amount of cooking oil.<br />4. Scoop about 1/4 cup of zucchini mixture and place in frying pan creating a round shape.</div>Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com0tag:blogger.com,1999:blog-6895571604954014012.post-10547961426487187452009-01-19T18:36:00.000-08:002009-01-19T18:46:05.790-08:00Salad "a la Kyle"<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7cs5QrPqI9nzJR48cquwEKS-XEWDA23QYQGaj3N-SxgU2q2BwJt3DMf48jHkWk0Al1drzq-2FqW2KdumxJEK2jTfpMkC3RTi3ZbHpQSqqlWzIpoaaVcYYRH78xqVi2KPie9al25canq3/s1600-h/IMG_2494.JPG"><img id="BLOGGER_PHOTO_ID_5293199753060783938" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA7cs5QrPqI9nzJR48cquwEKS-XEWDA23QYQGaj3N-SxgU2q2BwJt3DMf48jHkWk0Al1drzq-2FqW2KdumxJEK2jTfpMkC3RTi3ZbHpQSqqlWzIpoaaVcYYRH78xqVi2KPie9al25canq3/s320/IMG_2494.JPG" border="0" /></a><br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Sooooo</span>, my husband thinks I am not including him in my "food blog" affairs and had "kindly" requested that I add one of his <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">fabulous</span> recipes to Eclectic Treats. After all, you can't deny this is not "eclectic."<br /><br /><strong><em>Ingredients</em></strong><br /><br />1 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">pack</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">pre</span>-made salad<br />4 oz shredded cheese<br />1/4 cup bacon bits<br />Salad dressing<br /><br /><strong><em>Instructions ( "a la Kyle")</em></strong><br /><br />1. Open <span class="blsp-spelling-error" id="SPELLING_ERROR_4">pre</span>-made salad bag<br />2. Dump in large salad bowl<br />3. Add shredded cheese and bacon bits<br />4. Serve with salad dressingEclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com0tag:blogger.com,1999:blog-6895571604954014012.post-66517425290970748882009-01-11T15:01:00.000-08:002009-01-11T15:22:34.706-08:00Sea Shell Cheesy Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQzB8EXl4JlgsJCyu8gw1H4cG-dJBitBrAVZeFBEq3g0eVGDvhTP41tMxuNs0jb5zKHBdIRPRBVXSuIRbdAKfg76YUjoWTXJnvCBEjcVgHFndPVXcz4fCXmwBzLBwVfKOrLuaD_6hty4x/s1600-h/IMG_2492.JPG"><img id="BLOGGER_PHOTO_ID_5290175809094269938" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPQzB8EXl4JlgsJCyu8gw1H4cG-dJBitBrAVZeFBEq3g0eVGDvhTP41tMxuNs0jb5zKHBdIRPRBVXSuIRbdAKfg76YUjoWTXJnvCBEjcVgHFndPVXcz4fCXmwBzLBwVfKOrLuaD_6hty4x/s320/IMG_2492.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs0CJluviopNveGkeKoct4dC8eTboTk26MD4WplpSmE-geasuqtKhRADU5W4sQTxWQV0rz15Hw0LwhB2imaPs9WqmyQNwnHNwJoP2uz7mDUg1-sgEAY3lR1Mb66eF0svbo71ELvmMZjp1G/s1600-h/IMG_2488.JPG"><img id="BLOGGER_PHOTO_ID_5290175575236492354" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs0CJluviopNveGkeKoct4dC8eTboTk26MD4WplpSmE-geasuqtKhRADU5W4sQTxWQV0rz15Hw0LwhB2imaPs9WqmyQNwnHNwJoP2uz7mDUg1-sgEAY3lR1Mb66eF0svbo71ELvmMZjp1G/s320/IMG_2488.JPG" border="0" /></a> </div><div></div><div>This is my version of "homemade hamburger helper." The recipe is very <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">straightforward</span>, but I suggest draining meat as well as dice tomatoes as much as possible to avoid a "saggy" consistency. Enjoy!</div><div></div><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><div><strong></strong> </div><div><strong><br /><br />Servings: 4</strong></div><div></div><div><strong><em></em></strong></div><div><strong><em>Ingredients:</em></strong></div><strong><em></em></strong><div><br />1 1/2 pounds lean ground beef<br />1 cup chopped onion<br />1 can (14.5 ounces) drained dice tomatoes<br />2 cups sea shell pasta, cooked and drained<br />1 1/2 cups shredded cheese (I used Mexican and mild cheddar cheese)</div><div>1/4 cup Parmesan cheese<br />2 teaspoons Worcestershire Sauce<br />2 tablespoons dried celery</div><div>1 tablespoon basil</div><div>Salt and Pepper to taste</div><div><br /><strong><em>Directions:</em></strong></div><div><br />Preheat oven to 350 degrees.</div><div></div><div>1. In a large skillet, brown ground beef and chopped onion. Drain excess of fat.</div><div>2. In a medium bowl, add drained dice tomatoes, season them with salt, pepper and basil.</div><div>3. Mix meat, tomatoes and cooked sea shell pasta in a large casserole. Add shredded and Parmesan cheese, sauce, salt, pepper and dried celery. </div><div>Note: Leave a 2 tablespoons of shredded cheese available for topping.</div><div>4. Bake at 350° for 25 minutes. Remove from oven and sprinkle remaining shredded cheese on top. </div><div>If desired, it can be served with sour cream! </div><div></div><div><br /></div><div></div>Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com0tag:blogger.com,1999:blog-6895571604954014012.post-45831684511486675212008-12-27T14:05:00.000-08:002008-12-27T18:43:02.547-08:00Meat Loaf with Broccoli Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiao2txXbVMueG8Cm64Ypww47WlNGx8YXGU6CpTk4JN6DaL5KYjVB9SdWXkhxQUs2KIlXOK-5PvuUaC4dLPmTFVgs1ZyKDG8I1uJA_0P2F9FkvxhTLF7cYjxR57kJC-vekU5wK6QQFqeJwO/s1600-h/meatloaf.JPG"><img id="BLOGGER_PHOTO_ID_5284665935625310626" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiao2txXbVMueG8Cm64Ypww47WlNGx8YXGU6CpTk4JN6DaL5KYjVB9SdWXkhxQUs2KIlXOK-5PvuUaC4dLPmTFVgs1ZyKDG8I1uJA_0P2F9FkvxhTLF7cYjxR57kJC-vekU5wK6QQFqeJwO/s320/meatloaf.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOjwNXl0CofNpSpP-EYfe9Kg4zT-eA8r4Af2i4VYLMxwIYnBXHj8sIOa3Z6wc-nod3S79-_B638F5fyeESd6dm8KGbRn0oe9_vqindEZ4ERAAHhdLVecC6KsRZSD_ZPDMyQ5WVg8i5oLAN/s1600-h/IMG_2455.JPG"></a><br /><br /><em><span style="font-family:georgia;"><strong>Ingredients:</strong><br /></span></em><br /><strong>Meat Loaf</strong><br />1 Pound Ground Beef<br />1 Carrot, Chopped<br />1/2 Cup Green Onions, Chopped<br />2 Onions, Chopped<br />1/2 Red Pepper, Finely Chopped<br />2 Tablespoons Steak Sauce<br />1 Honey Mustard<br /><br /><strong><em>Directions:</em></strong><br />Preheat oven to 375-385 degrees<br />1. In a skillet, saute chopped carrot, onions and red pepper for 10 minutes.<br />2. In a large bowl, mix ground beef, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">sauteed</span> vegetables, steak sauce and honey mustard. Use wooden spoons (or your clean hands) to form a loaf.<br />3. Place in non-stick meatloaf pan and bake for 50-60 minutes.<br /><br /><strong>Broccoli Salad</strong><br />1 Broccoli (use the florets only)<br />1/2 Cup <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Raisins</span><br />1/2 Cup Cooked Bacon (I used bacon bits)<br />1/2 Red Pepper, Finely Chopped<br /><br /><strong>Salad Dressing</strong><br />1/4 Cup Mayonnaise<br />1 Tablespoon Ranch Dressing<br />1 Tablespoon Honey<br />2 Tablespoons Vinegar<br /><br /><strong><em>Directions:</em></strong><br />1. In a large bowl, mix broccoli florets, raisins, crumbled bacon, chopped onion, and red pepper. In a separate bowl, whisk together mayonnaise, ranch, vinegar and honey. Pour dressing to salad and mix well. Refrigerate for 1-2 hours before serving.</div>Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com0tag:blogger.com,1999:blog-6895571604954014012.post-72162239599013869372008-12-27T13:37:00.000-08:002008-12-27T14:31:37.655-08:00Gnocchi (ñoquis) with Chicken Flavor Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMQlAX2zCXzsdRPUgLPjfentkdgVW4k5O5_OnmGPHI8FO-Nbdph2sR5OFbnPqcet9giz_m-5Wnv5He1Pklg25Rx9ALNQjyEnkFp3wapESM2RxAUNGtjY4_neFcQB_GI6PgMSFk4Xp6upO/s1600-h/IMG_2438.JPG"><img id="BLOGGER_PHOTO_ID_5284587593279042370" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWMQlAX2zCXzsdRPUgLPjfentkdgVW4k5O5_OnmGPHI8FO-Nbdph2sR5OFbnPqcet9giz_m-5Wnv5He1Pklg25Rx9ALNQjyEnkFp3wapESM2RxAUNGtjY4_neFcQB_GI6PgMSFk4Xp6upO/s320/IMG_2438.JPG" border="0" /></a><br />In Argentina, there is a tradition of eating <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">gnocchi</span> the 29<span class="blsp-spelling-error" id="SPELLING_ERROR_1">th</span> of every month. The tradition was brought to the country by Italian Immigrants. If you are curious about this tradition, I will share this link so that you can learn at your <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">leisure</span>: <a href="http://argentinastravel.com/2314/the-secret-to-the-perfect-noquis/">http://argentinastravel.com/2314/the-secret-to-the-perfect-noquis/</a> and in Spanish: <a href="http://es.wikipedia.org/wiki/%C3%91oqui">http://es.wikipedia.org/wiki/%C3%91oqui</a><br /><br />This was our Christmas Eve meal this year! My biggest effort was actually in making the chicken flavor pasta sauce since I didn't make the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">gnocchi</span> from scratch (shame on me). I learned from Mom and Grandma that the longer you cook the pasta sauce, the better it would always taste. In Grandma's old days, the pasta sauce was made with fresh tomatoes, basil, pepper, etc. Nowadays, I purchase the <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Prego</span> pasta sauce and let it cook on its own with additional condiments. One trick I learned is to add a tablespoon of sugar to reduce the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">acid taste</span> of the tomato sauce. I hope you like this!<br /><br /><strong><em>Preparation Time: 2-1/2 Hours</em></strong><br /><br /><strong><em>Ingredients:</em></strong><br /><br /><strong>Pasta:</strong><br />1 Pack of Archer Farms Gnocchi (we used potato, cheese and spinach gnocchi)<br />1 Cup Mozzarella Cheese<br />1/2 Cup Parmesan Cheese<br /><br /><strong>Sauce:</strong><br />2 Small Chicken Breasts cut in 1/2'' cubes<br />2 Cans Pasta Sauce<br />2 Tablespoons Basil<br />2 Tablespoons Oregano<br />1 Tablespoon Sugar<br />1 Bay Leaf<br />Salt and Pepper to Taste<br /><br /><br /><strong><em>Directions:</em></strong><br /><br />1. Cook chicken cubes in a frying pan, drain any excess of fat and set aside.<br />2. In slow cooker, add pasta sauce, condiments, bay leaf and cooked chicken. Set slow cooker to high and cook for 2 hours stirring occasionally.<br />3. Once chicken flavor sauce is cooked, prepare Archer Farms Gnocchi according to package instructions.<br />4. Serve Gnocchi with chicken flavor sauce and meat.<br />5. Top with mozzarella and Parmesan cheese.Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com0tag:blogger.com,1999:blog-6895571604954014012.post-37585147613192287872008-12-27T13:23:00.001-08:002008-12-27T14:32:09.882-08:00Enchilada Beef Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihf0x_SFsLDjJ8iecECFd-34NyeDxhEkc6eY4XlBYje18dHZXtp63EdX9TIuKxmbG05DnLrfDY_8uDfqDXHHBYc5382vccuwwg2puWuUsjYkKcD6AStuoHMRaBfhtxlSKxVnh0s7XZG54S/s1600-h/IMG_2430.JPG"><img id="BLOGGER_PHOTO_ID_5284583768748405490" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihf0x_SFsLDjJ8iecECFd-34NyeDxhEkc6eY4XlBYje18dHZXtp63EdX9TIuKxmbG05DnLrfDY_8uDfqDXHHBYc5382vccuwwg2puWuUsjYkKcD6AStuoHMRaBfhtxlSKxVnh0s7XZG54S/s320/IMG_2430.JPG" border="0" /></a><br /><br />Well as you can see my casserole is slightly darker than it should! I got distracted in the computer and forgot to turn the oven off after the 40' cooking time! In any event, I must say that this turned out to be one of my favorites Mexican food recipes! It's effortless and done in less than an hour. I found a variation of my recipe at <a href="http://southernfood.about.com/">http://southernfood.about.com/</a>, but they have used mushroom and chicken condensed soups instead of nacho cheese. Feel free to add your touch of creativity, too, by substituting other ingredients per your taste.<br /><br /><strong><em>Ingredients:</em></strong><br /><br />1 pound lean ground beef<br />1/2 cup chopped onion<br />1 can (about 10 ounces) red enchilada sauce<br />1 can (10 1/2 ounce) condensed nacho cheese soup<br />1 can (4 ounces) chopped green chile peppers<br />1 cup milk<br />1 package (about 7 ounces) crumbled tortilla chips<br />8 ounces grated Mexican cheese blend<br />1 can (4 ounce) chopped ripe olives<br /><br /><strong><em>Directions:</em></strong><br /><br />Preheat oven to 375°<br />1. Brown ground beef with onion, drain off excess fat and set aside. In a large bowl, mix enchilada sauce, nacho cheese soup, chopped chile peppers and ground beef.<br />2. In a greased 9x13x2-inch baking pan, create a layer with half the coarsely crumbled tortilla chips. Then add half of the ground beef mixture. Repeat layer with remaining crumbled tortilla chips and remaining beef mixture.<br />3. Sprinkle Mexican cheese and chopped black olives over top. Bake at 375° for 35 to 40 minutes. Wait 10 minutes before serving.Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com0tag:blogger.com,1999:blog-6895571604954014012.post-70178973317904003902008-12-11T17:09:00.001-08:002008-12-27T14:25:23.813-08:00Eclairs ("Mom's Bombas Rellenas")<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjogp-wbaR8297dU3i1ogcHjKFdIr8yc4yIBYNZ3uJLmD_Y-IzZrJ1sqh4_MiyGnVdCN-7BhZolzhtpf2vBAhdcYRWCOQgopxRTWLhpxEPYZslq1oSuFvK_rj1IiXb8_fKrJKJppdwWNCLB/s1600-h/IMG_1259.JPG"></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURCZ2JzmQhEDYXx1VjM_SqzVUtKakZGWSXnfznMEyIxnl0yPYxb_jNkwB2X3mVs4le6Peuedlk6QgoO4kOBp4rm4bOYoUmucZpLFDh9bEFmLmcND_tjbRPLtAVMQ1CwEDBkuvGNxDIDGw/s1600-h/IMG_2402.JPG"><img id="BLOGGER_PHOTO_ID_5278704663547382130" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURCZ2JzmQhEDYXx1VjM_SqzVUtKakZGWSXnfznMEyIxnl0yPYxb_jNkwB2X3mVs4le6Peuedlk6QgoO4kOBp4rm4bOYoUmucZpLFDh9bEFmLmcND_tjbRPLtAVMQ1CwEDBkuvGNxDIDGw/s320/IMG_2402.JPG" border="0" /></a> </div><br /><div>These are my mom's Eclairs, or "<span class="blsp-spelling-error" id="SPELLING_ERROR_0">Bombas</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Rellenas</span>." They are an Argentine classic at every festivity and I just started making them to keep some traditional foods from the family alive. </div><br /><div>Serving: 20-24 Eclairs</div><br /><div><strong><em>Ingredients: </em></strong><strong><em>Dough</em></strong></div><br /><div>1 Cup water</div><div>1 Stick Butter</div><div>1 Cup All-Purpose Flour</div><div>4 Eggs</div><div>1 Teaspoon salt</div><div>1 Teaspoon Baking Powder</div><div>Note: Eliminate baking powder is using self-rising flour.</div><br /><div></div><br /><div><strong><em>Directions:</em></strong></div><br /><div>Preheat oven to 425. </div><div>1. Add water and butter to sauce pan and bring to boil. Add flour and remove from heat. </div><div>2. Add/beat one egg at a time with wooden spoon. The dough should be sticky. If it looks to thin, add another tablespoon of flour.</div><div>3. Using a tablespoon, grab dough and make round shapes onto a greased baking sheet. Make sure to leave some space in between them as they will likely double in size.</div><div>4. Bake at 425 until they look golden brown (Approx. 10' depending on oven). Then lower the temperature to 375 and bake for an additional 5-7' to make sure they cook thoroughly inside. Remove from oven and set aside.</div><div>5. Once the eclairs have cooled down, remove them from baking sheet and slice down the sides making a pocket for custard filling.</div><div>Note: Vanilla and chocolate pudding work well as fillings. Dip in chocolate and sprinkle powder sugar on top for a more appealing look.</div><br /><div><strong><em>Ingredients: Custard for Filling:</em></strong></div><br /><div>2 Egg Yolks</div><div>5 Tablespoons Sugar</div><div>2 Tablespoons Flour</div><div>2 Cups Milk</div><div>1 Teaspoon Vanilla Extract</div><br /><div><strong><em>Directions:</em></strong></div><div><br />1. Beat the egg yolks slightly with the sugar and add milk.<br />Place on a slow fire and bring to a boil, stirring constantly. Add flour, while boiling. Immediately remove from heat and continue stirring until custard begins to thicken.<br />2. Add the vanilla extract.</div><div>3. Refrigerate for 1-2 hours</div><br /><div></div>Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com0tag:blogger.com,1999:blog-6895571604954014012.post-86279894849896582152008-12-11T16:53:00.000-08:002008-12-27T14:25:41.307-08:00Creamy Mushroom Chicken Baked<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8iEDMmjoiS3ZIQQFcSz_MCHqnlYQDTuudoMCA2Q8m4e5qv9EbS587NvlC9FgXQLl7mUDXi_6mrIqRyKZ5iDijGTwa8Hj5EGhEQTfBxGyUPutczXlatT-M1H_wf5AOYc5Kckafz_96EeF/s1600-h/IMG_2429.JPG"><img id="BLOGGER_PHOTO_ID_5278700685091113026" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO8iEDMmjoiS3ZIQQFcSz_MCHqnlYQDTuudoMCA2Q8m4e5qv9EbS587NvlC9FgXQLl7mUDXi_6mrIqRyKZ5iDijGTwa8Hj5EGhEQTfBxGyUPutczXlatT-M1H_wf5AOYc5Kckafz_96EeF/s320/IMG_2429.JPG" border="0" /></a><br />This is another easy recipe from Cooks.com. Preparation time is less than 15' and it will be ready after baking for an hour. The sherry adds such a rich flavor to the chicken and the cream of mushroom/sour cream mixture leaves the meat super tender. This time I cooked it without the sauteed <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">mushrooms</span> since I ran out of them (Ups!), but you can simply add them to the soup mixture before placing chicken breasts in the oven. It was YUMMY...<br /><br />Servings: 2-3<br /><br /><strong><em>Ingredients:</em></strong><br /><br />3-4 Chicken breasts<br />1 Can of cream of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">mushroom</span> soup<br />2 Cups of sauteed <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">mushrooms</span> (I made it without mushrooms)<br />1/2 Cup of sour cream<br />1/2 Cup of sherry<br />1/2 Cup of butter<br />3-4 Tablespoons of bread crumbs<br />1 Pack of chicken flavor rice (Lipton <span class="blsp-spelling-error" id="SPELLING_ERROR_3"><span class="blsp-spelling-error" id="SPELLING_ERROR_0">Knorr</span></span>)<br /><br /><strong><em>Directions:</em></strong><br /><br />Preheat Oven at 375<br /><br />1. In a medium bowl, mix soup, sour cream and sherry.<br />2. Place chicken breasts on a 8' X 8' baking dish and cover with mixed soup/sour cream/sherry.<br />3. On a separate <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">microwavable</span> bowl, melt butter and then mix in bread crumbs.<br />4. Sprinkle butter/bread crumbs over chicken and bake for 1 hour at 375.<br />5. Cook chicken flavor rice as directed by pack instructions and serve with <strong><em>Creamy <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">Mushroom</span> Chicken Baked.</em></strong>Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com0tag:blogger.com,1999:blog-6895571604954014012.post-64070312447517361322008-11-16T13:31:00.000-08:002008-12-27T14:26:05.951-08:00Chicken Enchiladas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdRArc_M7bsMc5aB-Ax0QKhLlU87n1kpWgWN2b6VFMEBOjmO9iiLMATEOCG1yV5I4mzaWsoAeTZabiZpno7A9rs8vRSnGMOp4L8GtjiEXl_t0ZqBpyeabDUZB0mkh1bsybbGNaF_tCems/s1600-h/Enchiladas.JPG"><img id="BLOGGER_PHOTO_ID_5269373717611436930" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 209px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVdRArc_M7bsMc5aB-Ax0QKhLlU87n1kpWgWN2b6VFMEBOjmO9iiLMATEOCG1yV5I4mzaWsoAeTZabiZpno7A9rs8vRSnGMOp4L8GtjiEXl_t0ZqBpyeabDUZB0mkh1bsybbGNaF_tCems/s320/Enchiladas.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimuSbpJjZ7y1ELLOgXIqOnx6-DCxarN2ntk9mT0jfJY5LpT0Vh_DLeEQfK5V4i1KIFlhVvPnXkIkWBWEnMHHgUZZ587kPIgkji_ZczysBqalGq2BFkrpRfRVSGDWYun_MtAZJGryxpAjz8/s1600-h/Enchiladas_3.jpg"><img id="BLOGGER_PHOTO_ID_5269371538108834802" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 290px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimuSbpJjZ7y1ELLOgXIqOnx6-DCxarN2ntk9mT0jfJY5LpT0Vh_DLeEQfK5V4i1KIFlhVvPnXkIkWBWEnMHHgUZZ587kPIgkji_ZczysBqalGq2BFkrpRfRVSGDWYun_MtAZJGryxpAjz8/s320/Enchiladas_3.jpg" border="0" /></a> </div><div></div><div>This is one of my mother-in-law's delicious recipes. It is an easy dish to prepare and it is guaranteed to please the crowd!! I like to accompany these cheesy enchiladas with a side of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Mexican</span> rice or creamy potatoes. Enjoy!</div><br /><div><span style="color:#993399;"><strong><em>Servings: 4</em></strong></span></div><br /><div><strong><em><span style="color:#993399;">Ingredients:</span></em></strong></div><br /><div>2 Large Chicken Breasts (Diced and Cooked)</div><div>2 Medium Onions </div><div>1 Can of Nacho Cheese Soup</div><div>1/2 Cup of Milk</div><div>1 Can of Green <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Chiles</span></div><div>1/2 Cup of Salsa</div><div>8 Large Flour Tortillas</div><div>2 Cups of Shredded Cheese</div><div>Optional: Sour Cream and cooked rice</div><br /><div><strong><em><span style="color:#993399;">Directions:</span></em></strong></div><br /><div>1. Preheat Oven to 375 degrees.</div><div>2. Cook diced chicken with chopped onions and set aside.</div><div>3. In a medium bowl, mix nacho cheese soup and milk.</div><div>4. In a large bowl, mix cook chicken, green <span class="blsp-spelling-error" id="SPELLING_ERROR_2">chiles</span>, salsa and only two tablespoons of mixed soup (save remaining for later).</div><div>5. Spread 1/3 cup of mixed chicken on each tortilla and roll up.</div><div>6. Place tortillas in greased 9"x13" pan. Sprinkle shredded cheese.</div><div>7. Bake for 30 minutes and serve with salsa and sour cream.</div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div><br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDKYuV77ZIgQEKujRd-aN891kHR64GST7CTCGjoxoZve5ZEY19HBei6rpJq_PrpVnknBjmP0LqhjK_iX4TE3JKifevbLiRta6I9MEMsBqysy1MmnZdawRu_ZA3Zr8KG2MnI4L1ckc0xKDn/s1600-h/Enchiladas.JPG"></a></div>Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com1tag:blogger.com,1999:blog-6895571604954014012.post-46979177687796208952008-11-11T16:15:00.000-08:002008-12-27T14:29:23.145-08:00Shrimp Creole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0vWqrdyrzXOov5vvRTuK6e827_Hfkgjp__UY_gOWsxKdMV4WiT2p77C06AiXafFeJCd2qxeKAOsfmRaQcB2bxtTiW0v4dt2sRwdole8Z-pJJ-kM9VQEhYg5CVFyJpHiM5ZHD-o5xg4jI/s1600-h/Shrimp_Creole.JPG"><img id="BLOGGER_PHOTO_ID_5269798739611278050" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ0vWqrdyrzXOov5vvRTuK6e827_Hfkgjp__UY_gOWsxKdMV4WiT2p77C06AiXafFeJCd2qxeKAOsfmRaQcB2bxtTiW0v4dt2sRwdole8Z-pJJ-kM9VQEhYg5CVFyJpHiM5ZHD-o5xg4jI/s320/Shrimp_Creole.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyZTJXpLZK689e0_alEC-et-MGNcEN_O7A6LNM15Y0H0QmZBDCorAc6E6Ynwd3gZ4H2pfoDDmfxmJQH0T9HW6ZstGWeQ4DImY8ZmWPFOXWhkkrfKv9nZX98qnqa9zeKcWmIbZfQ29d8mI1/s1600-h/Shrimp_Creole+(2).JPG"></a><br /><span style="color:#993399;"><br /></span><span style="color:#993399;"></span><span style="color:#993399;"><em><span style="font-family:arial;"><strong><span style="font-family:georgia;">Ingredients:</span></strong><br /></span></em></span><br />1 lb thawed shrimp<br />1/4 cup butter or margarine<br />2 medium onions, chopped<br />1 orange or green bell pepper, chopped<br />1 clove of garlic, finely chopped<br />1 can of diced <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">tomatoes</span><br />1 teaspoon of chopped fresh parsley<br />1-1/4 teaspoons salt<br />1/4 teaspoon of ground red pepper (cayenne), or chili powder<br />2 dried bay leaves<br />1 can of diced <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">tomatoes</span><br />1 can (10-12 oz) tomato sauce<br />4 cups of cooked rice<br /><br /><strong><em><span style="color:#993399;">Directions:</span></em></strong><br /><br />1. Detail shrimp and set aside.<br />2. In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, diced tomatoes and garlic in butter about 10 minutes. Stir occasionally.<br />3. Stir in tomato sauce and spices (parsley, pepper, etc.). Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.<br />4. Stir in shrimp. Heat to boiling and reduce heat to medium. Cook 15-20 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve with cooked rice.</div>Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com0tag:blogger.com,1999:blog-6895571604954014012.post-59068142659174903892008-11-09T15:37:00.000-08:002008-12-27T14:28:52.280-08:00Cranberry Almond Biscotti<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ILD74RuwgsKSHUxbEjq8kX_2gBx0hmf3S8B7hTNhfeLTOwkqqzYTNfg_hUfmq2no5klYbBC3ET08dpGu4qX4IiWkGhzO677mkPWkcaFwMkuZOCkm1UuFg3OFqJPS9n8X9h30l16EUnlP/s1600-h/Biscotti_Logs.JPG"><img id="BLOGGER_PHOTO_ID_5266813917615874610" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ILD74RuwgsKSHUxbEjq8kX_2gBx0hmf3S8B7hTNhfeLTOwkqqzYTNfg_hUfmq2no5klYbBC3ET08dpGu4qX4IiWkGhzO677mkPWkcaFwMkuZOCkm1UuFg3OFqJPS9n8X9h30l16EUnlP/s320/Biscotti_Logs.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7F8OQr8lNX9_FeYMu_iQaWMjZE-Fc2VRW_MPaETxhOMfED100DgOKxc1dc0in6U4FdW7xtVsq4OCHWx2mciA1PgAGNzWiYSdvmMftdeQchwpaKjgBQpD77qEMOwi1Y9PWmURuSy1UIU8/s1600-h/Biscotti.JPG"><img id="BLOGGER_PHOTO_ID_5266813230325682802" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP7F8OQr8lNX9_FeYMu_iQaWMjZE-Fc2VRW_MPaETxhOMfED100DgOKxc1dc0in6U4FdW7xtVsq4OCHWx2mciA1PgAGNzWiYSdvmMftdeQchwpaKjgBQpD77qEMOwi1Y9PWmURuSy1UIU8/s320/Biscotti.JPG" border="0" /></a> </div><div></div><div>This recipe from <a href="http://www.cooksrecipes.com/">http://www.cooksrecipes.com/</a> is one of a kind! I am a <span class="blsp-spelling-error" id="SPELLING_ERROR_0">biscotti</span> lover and was looking forward to this one. Absolutely delicious! This recipe makes approximately 24-30 <span class="blsp-spelling-error" id="SPELLING_ERROR_1">biscotties</span>.<br /><br /></div><div><em><span style="font-size:130%;color:#993399;"><strong>Ingredients:</strong></span></em></div><div><br /></div><div><strong><span style="color:#993399;">Part A</span></strong> </div><div>2 cups all-purpose flour </div><div>1 cup of granulated sugar</div><div>1 teaspoon baking soda</div><div>1/4 teaspoon of salt</div><div>2 large eggs</div><div>2 large egg whites</div><div>1 tablespoon vanilla extract<br /></div><div><br /></div><div><strong><span style="color:#993399;">Part B</span></strong> </div><div>1/2 cup of dry cranberries</div><div>1/2 cup of sliced almonds </div><div>1/4 cup chocolate chips</div><div><br /></div><div><em><span style="font-size:130%;color:#993399;"><strong>Directions:</strong></span></em></div><div><strong><em><span style="color:#993399;"></span></em></strong><br /></div><div>1. Mix well ingredients in part A. Once the dough looks consistently firm, add ingredients in part B.<br /></div><div><br /></div><div>2. Using a spoon form into two flat logs, 2-3" wide and about 10" long on a greased baking sheet. Bake at 325 degrees for 40 minutes. </div><div><br /></div><div>3. Remove from the oven and let them cool on the sheet for 10 minutes.<br /></div><div><br /></div><div>4. Transfer to a cutting board and slice across the log in 1/2" sections. Sprinkle sugar on top (Picture 1).</div><div><br /></div><div>5. Return to baking sheet and lower oven to 275 degrees. Toast slowly, turning once, until slightly browned (Approximately 10-15 minutes). Remove from over.</div><div><br /><br /><br /></div><div></div>Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com0tag:blogger.com,1999:blog-6895571604954014012.post-89241481594227252872008-11-09T13:53:00.000-08:002008-12-27T14:28:29.657-08:00Italian Sausage Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7llbvFjHButSOfow-O05jGwowNSNIM9q2dfQoIUQ6MhQV7yY-zoRttTqxHMyPeS2PdzPYnxN3-p1F9gznHgBLKyUL_cdQaqmpLbA7g1eiQ3va1nKmnPBWSUFuLL6GbT8pv0edgbHHaxNX/s1600-h/Italian_Sausage.JPG"><img id="BLOGGER_PHOTO_ID_5266812336128860178" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7llbvFjHButSOfow-O05jGwowNSNIM9q2dfQoIUQ6MhQV7yY-zoRttTqxHMyPeS2PdzPYnxN3-p1F9gznHgBLKyUL_cdQaqmpLbA7g1eiQ3va1nKmnPBWSUFuLL6GbT8pv0edgbHHaxNX/s320/Italian_Sausage.JPG" border="0" /></a><br /><div>I found this recipe at cooks.com. The only thing I added was 4 oz. of cheddar cheese in addition to the mozzarella cheese. It is very easy and super filling. Enjoy!<br /></div><br /><div><strong><em><span style="color:#993399;">Ingredients:</span></em></strong><br /></div><div>4 oz. Shredded Mozzarella Cheese</div><div>4 oz. Shredded Cheddar Cheese</div><div>4 Italian Sausages</div><div>1 lb. Pasta Noodles of Your Choice</div><div>1 Large Can of Pasta Sauce</div><div>Salt, pepper, oregano, basil and garlic</div><br /><div><em><strong><span style="color:#993399;">Directions:</span></strong></em><br /></div><div>1. Cook Italian sausage in oven at 400 degrees until brown. </div><br /><div>2. Boil and prepare pasta noodles per package directions. </div><br /><div>3. Simmer pasta sauce and season to taste. </div><div><br />4. Slice Italian sausage into bite size pieces. Combine sausages, tomato sauce, drained and cooked noodles, along with 4 ounces of shredded cheese in a 2 quart casserole dish. Mix together thoroughly. Add remaining cheese to top. </div><br /><div>4. Bake for 30 minutes at 350 degrees.</div>Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com0tag:blogger.com,1999:blog-6895571604954014012.post-6324189731807520752008-11-06T16:37:00.000-08:002008-12-27T14:28:17.701-08:00Swift Stir-Fry<img id="BLOGGER_PHOTO_ID_5265716100677015170" style="WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqW8pd5XxBl-w-kR_HmjFA2WBT4HJUzS9v6UztifYAX2f07XQHnxpfAYOs-rJbwPmRnkLDcr9B7R8-eTf6CTRD-lomHgEGjACYuLfapxhuOxRI8h9qCFuVDASZd21HXAvenkjd245Vs8eY/s320/Stir_fry.JPG" border="0" /><br /><div><span style="font-family:georgia;color:#00cccc;"><strong><em></em></strong></span></div><div><span style="color:#993399;"><strong><em>4 Servings</em></strong><br /></span></div><div><span style="font-family:georgia;color:#00cccc;"><strong><em></em></strong></span></div><div><span style="font-family:georgia;color:#993399;"><strong><em>Ingredients</em></strong></span> </div><div><span style="font-family:arial;"><span style="font-size:85%;color:#333333;">16oz Frozen Stir-Fry Vegetables<br /></span></span></div><div><span style="font-family:arial;"><span style="font-size:85%;color:#333333;">1 Pk. of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Knorr</span> Rice Sides (your favorite flavor)<br /></span></span></div><div><span style="font-family:arial;"><span style="font-size:85%;color:#333333;">2 Boneless Chicken Breasts </span></span></div><div><span style="font-family:arial;font-size:85%;color:#333333;">1 Chopped Onion</span></div><div><span style="font-family:arial;"><span style="font-size:85%;color:#333333;">1 Cup of Shredded Mozzarella </span></span></div><div><span style="font-size:85%;"><span style="font-family:arial;color:#333333;">1 Cup of Vegetable Oil</span> </span></div><div><br /></div><div><span style="color:#00cccc;"><em><strong></strong></em></span></div><div><span style="color:#00cccc;"><em><strong></strong></em></span></div><div><span style="color:#00cccc;"><em><strong></strong></em></span></div><div><span style="font-family:georgia;"><strong><em><span style="color:#00cccc;"></span></em></strong></span></div><div><span style="font-family:georgia;"><strong><em><span style="color:#00cccc;"></span></em></strong></span></div><div><span style="font-family:georgia;"><strong><em><span style="color:#00cccc;"></span></em></strong></span></div><div><span style="font-family:georgia;"><strong><em><span style="color:#993399;">Directions</span> </em></strong></span></div><div><span style="font-family:arial;color:#000000;">1. Add frozen stir-fry vegetables to a large, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">microwavable</span> bowl. Cover with water and microwave 5 minutes. Remove, drain and set aside.<br /></span></div><div><span style="font-family:arial;"><br /><span style="color:#000000;"></span></span></div><div><span style="font-family:arial;color:#000000;">2. Cook side rice <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">separately</span> in a medium saucepan with 2 cups of water and 1 tbsp. of margarine for 7-10 minutes. Remove from heat and set aside.<br /></span></div><div><span style="font-family:arial;"><br /><span style="color:#000000;"></span></span></div><div><span style="font-family:arial;color:#000000;">3. Cook 2 chopped chicken breasts with 1 chopped onion and 3 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">tbsps</span>. of vegetable oil in a large frying pan for 15 minutes. Add salt and spices to taste. Recommend garlic salt, black pepper and chili powder.</span></div><div><span style="font-family:arial;"><br /><span style="color:#000000;"></span></span></div><div><span style="font-family:arial;color:#000000;">4. Using same frying pan, mix in stir-fry vegetables with cooked chicken. Add 2 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">tbsps</span>. of vegetable oil and cook for an additional 5 minutes to allow the flavors to mix well.<br /></span></div><div><span style="font-family:arial;"><br /><span style="color:#000000;"></span></span></div><div><span style="font-family:arial;color:#000000;">5. Finally, bring in cooked rice to frying pan and continue cooking for 2-3 minutes. If the rice looks sticky, add a tbsp. of vegetable oil. </span></div><div><span style="font-family:arial;"><br /><span style="color:#000000;"></span></span></div><div><span style="font-family:arial;color:#000000;">6. Remove from heat and top with shredded mozzarella cheese or <span class="blsp-spelling-error" id="SPELLING_ERROR_5">parmesan</span>.<br /><br /></span></div><div><span style="font-family:arial;color:#000000;">Tips: If you like olive oil, begin using this in step 4 and going forward.</span></div>Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com0tag:blogger.com,1999:blog-6895571604954014012.post-84579516817201794882008-11-05T16:24:00.000-08:002008-12-27T14:27:40.385-08:00Grandma's Farfalle & Broccoli<span style="color:#66cccc;"><img id="BLOGGER_PHOTO_ID_5265341211960580290" style="WIDTH: 311px; CURSOR: hand; HEIGHT: 215px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0VO153__YDHKciUNcdzyQ4ji6hQBsHF_mbOJAhfUk3NMsf816rzAg-8_Zkv7M7UqSz_AnCga72qM-_xPMi_AdJV0EV46luiT6_VINl_lWAGYgI2W-7PCxbx-YPVF_xb1jUf7tu429sGZv/s320/IMG_2353.JPG" border="0" /><br /><br /></span><span style="color:#993399;"><span style="font-family:georgia;"><strong>4 Servings</strong> </span><br /></span><div><span style="font-family:georgia;color:#993399;"><em><strong>Ingredients:</strong></em></span><span style="font-family:georgia;"><br /></span></div><br /><div><span style="font-family:georgia;color:#333333;">12oz of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Farfalle</span> Pasta<br /></span></div><div><span style="color:#333333;"><span style="font-family:georgia;">1 Broccoli (or 3 cups)</span><br /></span></div><div><span style="font-family:georgia;color:#333333;">1 Cup of Shredded Mozzarella Cheese<br /></span></div><div><span style="color:#333333;"><span style="font-family:georgia;">2 Cloves of garlic </span><br /></span></div><div><span style="font-family:georgia;color:#333333;">Vegetable and Olive Oil</span></div><br /><div><span style="color:#993399;"><span style="font-family:georgia;"><strong><em>Directions:</em></strong> </span></span><span style="font-family:georgia;"><br /></span></div><br /><div><span style="font-family:georgia;color:#000000;">1. Bring water to boil in a 2 quart pan</span></div><br /><div><span style="color:#000000;"><span style="font-family:georgia;">2. Add broccoli, stir occasionally. Boil 12-15 minutes, remove from heat and drain.</span><br /><br /></span></div><div><span style="color:#000000;"><span style="font-family:georgia;">3. Bring water to boil in a large pan, add <span class="blsp-spelling-error" id="SPELLING_ERROR_1">farfalle</span> pasta and salt to taste. Boil 12-14 minutes or until pasta is tender. Remove from heat and drain.</span><br /><br /></span></div><div><span style="font-family:georgia;color:#000000;">4. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Saute</span> minced garlic in a large frying pan with 4 tablespoons of vegetable oil for 5 minutes. Add cooked broccoli and cook for 5 minutes. </span></div><br /><div><span style="font-family:georgia;color:#000000;">5. Add pasta to broccoli and garlic with 2 tablespoons of olive oil and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">saute</span> for 3-5 minutes. </span></div><br /><div><span style="font-family:georgia;color:#000000;">6. Remove from heat and sprinkle shredded mozzarella cheese and p<span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">armesan</span>.</span></div><br /><div><span style="font-family:georgia;color:#000000;">7. Ready to serve</span></div><br /><span style="color:#33ccff;"><span style="color:#993399;">I dedicate this Italian recipe to my lovely <em><span class="blsp-spelling-error" id="SPELLING_ERROR_5">abuela</span></em> Rosa.</span><br /></span><br /><div><span style="font-family:georgia;"></span></div><br /><br /><br /><br /><div><span style="font-family:georgia;"></span></div><br /><br /><br /><br /><div><span style="font-family:georgia;"></span></div><br /><br /><br /><br /><div><span style="font-family:georgia;"></span></div><br /><br /><br /><br /><div><span style="font-family:georgia;"></span></div><br /><br /><br /><br /><div><span style="font-family:georgia;"></span></div><br /><br /><br /><br /><div></div>Eclectic Treatshttp://www.blogger.com/profile/04997161789239613596noreply@blogger.com0