tag:blogger.com,1999:blog-19704825412811661322024-02-15T20:15:40.820-08:00Food for ThoughtKelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.comBlogger223125tag:blogger.com,1999:blog-1970482541281166132.post-90847470919352968902010-11-17T08:40:00.000-08:002010-11-17T08:55:14.485-08:00moving<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVDkhShkhT1hnhWZxVG6FLe202ntNPScA6EeUtcCVVQmYR9hJphvtYAN7zmskTUdOTtSKB65wYITuO97HzHvJxvYq8_Cae6y7YyZe6wvwANkpJMqYO-dXm7FREAeqyMAAdsm6rqngGDo/s1600/Thanksgiving+Prep.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWVDkhShkhT1hnhWZxVG6FLe202ntNPScA6EeUtcCVVQmYR9hJphvtYAN7zmskTUdOTtSKB65wYITuO97HzHvJxvYq8_Cae6y7YyZe6wvwANkpJMqYO-dXm7FREAeqyMAAdsm6rqngGDo/s400/Thanksgiving+Prep.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5540561386494052242" /></a>Good News! I've moved! Well not really, but kind of. These food blogging efforts are now being redirected to this lovely new site<a href="http://kelseyskitchen.com/"> www.kelseyskitchen.com</a>. It's been a work in progress for sometime and will continue to be developed, but I don't want you to miss any of the great recipes that are being posted. This week my mission is your Thanksgiving table and I'm sharing some of my favorite recipes for the upcoming holiday. Thanks for reading! (and hopefully cooking)Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com47tag:blogger.com,1999:blog-1970482541281166132.post-36416126890873793142010-09-20T10:22:00.001-07:002010-09-20T10:30:08.656-07:00churros y chocolate<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrN0unB9SL2Pj66E9GKHPyIPSXL3cjTvqSTyNI_sLIXQAXYrdUdV0cFuvgrDWpQfnkbu8ILoYvi2uXhJQam62iTNb89W6CKAsFD8vXuWNBxqf1VOVEKUWYu0MqJOzx9x5bNEs9SVXtG10/s1600/cup+and+churros.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrN0unB9SL2Pj66E9GKHPyIPSXL3cjTvqSTyNI_sLIXQAXYrdUdV0cFuvgrDWpQfnkbu8ILoYvi2uXhJQam62iTNb89W6CKAsFD8vXuWNBxqf1VOVEKUWYu0MqJOzx9x5bNEs9SVXtG10/s400/cup+and+churros.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5519047540809910962" /></a><span class="Apple-style-span" style="font-family:'Helvetica Neue', Tahoma, Helvetica, Arial, 'Nimbus Sans L', sans-serif;color:#666666;"><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;">The Spanish have figured breakfast (and possibly dessert) out. Who doesn’t love deep fried sugared dough dunked in rich, dark cocoa? Robby and I just returned from Spain and enjoyed an excuse for a morning sugar high with this classic combo. We sat in a run-of-the mill Spanish diner sometime around 10:30 am and thanks to Robby’s spanish he rattled off that we would like an order of </span></span></span><em style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background- font-style: italic; background-position: initial initial; background-repeat: initial initial; color:transparent;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;">churros y chocolate</span></span></span></em><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000000;"><span class="Apple-style-span" style="font-size:small;"> as if we were locals ordering this every Saturday morning.</span></span></span></span><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdxY6bQGuNNWLaEqDdsSrYoKpW5t39CGSnvlbY_l7pjxu8KjJouKi_-p8NR35Ymm3d0r64uLm-LWF4u9TxuP1Q6f69hNwDWA_GUpfza6P-g0OQcRKY2tFyoe-lNXiiqxkyJPCmcEu4wQ/s1600/just+churros.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdxY6bQGuNNWLaEqDdsSrYoKpW5t39CGSnvlbY_l7pjxu8KjJouKi_-p8NR35Ymm3d0r64uLm-LWF4u9TxuP1Q6f69hNwDWA_GUpfza6P-g0OQcRKY2tFyoe-lNXiiqxkyJPCmcEu4wQ/s400/just+churros.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5519047673452460898" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">The churros came bare and piping hot. It didn’t take long for me to tear open the sugar packets and sprinkle the sugar over the fried pastry as if it were snowing. Plenty of sugar soaked right into the golden brown pastry with the perfect amount of sugar dusting left on the tops of the churros and the bottom of the plate.</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYq2W-gi6RGdHW61Szt5iMhyphenhyphenBK4I901J9wki0qZXL5hBGwxkPoiqAFe4bIBOmurbY9_ttab0M-ifmS5fR48cUe5R-P__nd4YrFdJVFIC0AvXvqvaD-hRAkNHmFmIII1XK-BivYeo6o2c/s1600/churros+tall.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYq2W-gi6RGdHW61Szt5iMhyphenhyphenBK4I901J9wki0qZXL5hBGwxkPoiqAFe4bIBOmurbY9_ttab0M-ifmS5fR48cUe5R-P__nd4YrFdJVFIC0AvXvqvaD-hRAkNHmFmIII1XK-BivYeo6o2c/s400/churros+tall.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5519047991267930962" /></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:small;">The chocolate was SO rich (in a very good way). This may even have made the list for my Top 10 indulgent food memories. Each piping hot stick of fried dough dunked in the decadent chocolate felt like a sin. It was as if the churros were just acting merely as a vehicle to transport the thick hot chocolate. By the end, I was questioning whether or not I should have stopped two churros ago.</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAiMUnyBI624Gy94HIFf-ldIS9p5NGdxPiyYL8ZBvJqE-UTdefcY1fcAAwa4aRB6rHdq_Xym7CZNW8BT_XzLn9uJhQkUiI-ha31gIBjDXy_hANmMzeCSEMdN_QJ0m1DtTfgytIqn1yWk/s1600/almost+goen.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzAiMUnyBI624Gy94HIFf-ldIS9p5NGdxPiyYL8ZBvJqE-UTdefcY1fcAAwa4aRB6rHdq_Xym7CZNW8BT_XzLn9uJhQkUiI-ha31gIBjDXy_hANmMzeCSEMdN_QJ0m1DtTfgytIqn1yWk/s400/almost+goen.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5519048182846217442" /></a><span class="Apple-style-span" style="font-size:small;">We should probably feel guilty for finishing the entire plate, but it was a “cultural” experience, right? I’m glad I can check this authentic food experience off of my foodie bucket list. Anyone ever attempted churros at home? Last time I made them was in culinary school and they were divine. Next time I have a craving my plan is to try <a href="http://www.barjamonnyc.com/">Bar Jamon</a>‘s version which I’ve heard does a pretty good job of duplicating the traditionally thick hot chocolate and churros dusted with cinnamon and sugar.</span>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com7tag:blogger.com,1999:blog-1970482541281166132.post-65325872682684547932010-09-20T10:20:00.000-07:002010-09-20T10:29:03.284-07:00Seventeen Magazine<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2KN6midYSvjWqlPTmjdAFLg3Y6XP-IsmFAH-DqGDE40w7B6FXW8ThgZzOlLdYwD0dYy5M8Z3_T-BY9S_OYCUqOU9eWlXHfe8FaPCVq2o7luca2m4dFUt1lqYFwq7AlVSeVwtD1gJPTqs/s1600/Seventeen+Magazine.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 287px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2KN6midYSvjWqlPTmjdAFLg3Y6XP-IsmFAH-DqGDE40w7B6FXW8ThgZzOlLdYwD0dYy5M8Z3_T-BY9S_OYCUqOU9eWlXHfe8FaPCVq2o7luca2m4dFUt1lqYFwq7AlVSeVwtD1gJPTqs/s400/Seventeen+Magazine.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5519047132432839170" /></a><span class="Apple-style-span" style="line-height: 20px; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">I had a great time contributing to the September issue of Seventeen Magazine. I did my best to come up with inventive lunch ideas for teenage girls so that they could avoid cafeteria food. My bite size photo even made the page! If you squint, you will also notice that my sister </span></span><a href="http://www.kylienixon.com/" style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; outline-width: 0px; outline-style: initial; outline-color: initial; text-decoration: none; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="color:#000000;">Kylie</span></span></span></a><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size: small;">, who took the photo, also got a credit and nod to her website. My picture may be the size of my pinky nail, but you’ve got to start somewhere! </span></span></span>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com2tag:blogger.com,1999:blog-1970482541281166132.post-39420691199285649052010-08-24T08:24:00.000-07:002010-08-24T08:37:07.661-07:00Kelsey's Essentials<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIezjmYI2dkt_OHmTJBDzyt0VuNEnH4Hu6Dj56RWhOmeLxJSfFnyYMKn2o7S5bEXpXzpNafmjOdWVE7_yIBv0OHwSm_evUtzMP0Xa4S6BCCStrNSIP5X3oR7dulh2uyxG2Go20Dliv-K4/s1600/IMG_5208.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIezjmYI2dkt_OHmTJBDzyt0VuNEnH4Hu6Dj56RWhOmeLxJSfFnyYMKn2o7S5bEXpXzpNafmjOdWVE7_yIBv0OHwSm_evUtzMP0Xa4S6BCCStrNSIP5X3oR7dulh2uyxG2Go20Dliv-K4/s400/IMG_5208.JPG" alt="" id="BLOGGER_PHOTO_ID_5508998984808909890" border="0" /></a><span style="font-size:130%;">Kelsey’s Essentials</span><br /><span style="font-size:85%;">Premieres: Saturday, November 6 at 2:30pm ET<br /><span style="font-style: italic;">With a fresh look at cooking basics, Kelsey Nixon inspires the next generation of food lovers with her essential kitchen techniques. Voted “fan favorite” during The Next Food Network Star’s fourth season, Kelsey gives her tips on must-have pantry items, useful gadgets and basic cooking techniques. From roasting to baking, Kelsey delivers the basics – and encourages viewers to then make it their own.</span></span><br /><br /><span style="font-size:85%;">The<a href="http://eater.com/archives/2010/08/23/cooking-channel-announces-fall-lineup-including-bobby-flay-rachael-ray-and-mark-bittmans-the-minimal.php"> fall programming schedule</a> for Cooking Channel was announced yesterday and included <span style="font-size:100%;">Kelsey's Essentials</span>. I'm thrilled that I can start talking about the show now! It's a crazy feeling to be included in a lineup with names like Rachael Ray, Bobby Flay, and Mark Bittman. It's incredibly surreal and wouldn't have happened without the support of so many. The show concept is something I believe in 100% and I can't wait to start sharing my ideas with an audience on the <a href="http://www.cookingchanneltv.com/">Cooking Channel</a>. It's a few months out, but mark your calendars for the big launch on November 6th!</span>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com34tag:blogger.com,1999:blog-1970482541281166132.post-48867262571582852112010-08-24T08:00:00.000-07:002010-08-24T07:54:53.669-07:00crab cakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxUm4KIHWZmLOMEpzzLLUaCTcjBUhXRi9QGzLqqfhUwruWmwi7e9BjTkRdBif7EamCou0ciMCog6iopBoVq1NLyJFWfJG0aUnFTd_PARz1DFvRAY8MH302X2oVmswupKM-2DlMnE7EHo/s1600/IMG_5333.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglxUm4KIHWZmLOMEpzzLLUaCTcjBUhXRi9QGzLqqfhUwruWmwi7e9BjTkRdBif7EamCou0ciMCog6iopBoVq1NLyJFWfJG0aUnFTd_PARz1DFvRAY8MH302X2oVmswupKM-2DlMnE7EHo/s400/IMG_5333.JPG" alt="" id="BLOGGER_PHOTO_ID_5508984755969284738" border="0" /></a><span style="font-size:85%;">To switch things up at the dinner table around here, I thought I would make crab cakes before summer turns to fall. Costco has a great crab meat option that is both affordable and accessible- perfect for this recipe. I first developed this recipe last summer when Spike and I squared off at the Preakness Stakes and took on crab. He made soft shell crab sandwiches and I took a whack at it with my crab cakes and they were a hit. They are chock full of crab meat with celery, onion, peppers (southern trinity), and for just a bit of heat I toss diced jalapeno into the mix. An egg, seasoned mayo, and breadcrumbs act as the binding ingredients to make these crab cakes come together.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLG44GsX-DNkzhGpySjfxX-WuW3R_lNAYGqLjKAAQ5QJTtyk23Rwh2V405Xjt2KWwzaeDOK2sjIv0tNIuGmyQXhYkt-qpBY3UPIcUr1WB8qbq3Kvv9ggyhG0nWwAK5ovWHp3wkgSKI9c/s1600/IMG_5369.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLG44GsX-DNkzhGpySjfxX-WuW3R_lNAYGqLjKAAQ5QJTtyk23Rwh2V405Xjt2KWwzaeDOK2sjIv0tNIuGmyQXhYkt-qpBY3UPIcUr1WB8qbq3Kvv9ggyhG0nWwAK5ovWHp3wkgSKI9c/s400/IMG_5369.JPG" alt="" id="BLOGGER_PHOTO_ID_5508985632018740946" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0xQnsgzW8GyGdTY___sax6v67OHd6z2KAaaQurC0qQdWJTMgz2-Oan3WlYjVtkYyENSANJnB8KJlg3c0UdQg8U3LeHQA5p0TXwM5YMJDLOeAc2YpTXU0aKOIBfrc3ECkW9cVu_1X5nc/s1600/IMG_5375.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0xQnsgzW8GyGdTY___sax6v67OHd6z2KAaaQurC0qQdWJTMgz2-Oan3WlYjVtkYyENSANJnB8KJlg3c0UdQg8U3LeHQA5p0TXwM5YMJDLOeAc2YpTXU0aKOIBfrc3ECkW9cVu_1X5nc/s400/IMG_5375.JPG" alt="" id="BLOGGER_PHOTO_ID_5508985183744852258" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURUUWoS-folnpflNDYqZtsgfW4jAJp7xOj-HRzTVUwSZ8SutoBF842SaCMM-ypl25tQPg1AIEnUGCiZTe5789RY6Lng_VSjlp2hWqzf-rQW-EW0NyLoXVYnLR_39KvquyFU2hdrhdAJE/s1600/IMG_5381.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhURUUWoS-folnpflNDYqZtsgfW4jAJp7xOj-HRzTVUwSZ8SutoBF842SaCMM-ypl25tQPg1AIEnUGCiZTe5789RY6Lng_VSjlp2hWqzf-rQW-EW0NyLoXVYnLR_39KvquyFU2hdrhdAJE/s400/IMG_5381.JPG" alt="" id="BLOGGER_PHOTO_ID_5508984296218051986" border="0" /></a> <span style="font-size:85%;">Because we're a family of two, I made a full batch and froze the remaining cakes for us to have as an impromptu meal within the next week or two. We had a few last minute guests that joined us for dinner on Sunday and lucky for me, I had crab cakes stored away that could be prepared in no time. Plus, I felt very fancy feeding guests crab cakes on a whim. For me, it's a great summer meal that was easy to prepare yet unexpected enough to be special.</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQf-ut0EEY9ZVm3XK0qe78I3IsEaNcABPfINajeez6n3P8nXzu0KduGlJU_quSlKb9TYKos1G1yH2DMSRALOmH58vTVApkWiItif1khaAUlJIeJumipIdHyqDFaAyG_8YdOEGTTOoWfIQ/s1600/IMG_5391.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQf-ut0EEY9ZVm3XK0qe78I3IsEaNcABPfINajeez6n3P8nXzu0KduGlJU_quSlKb9TYKos1G1yH2DMSRALOmH58vTVApkWiItif1khaAUlJIeJumipIdHyqDFaAyG_8YdOEGTTOoWfIQ/s400/IMG_5391.JPG" alt="" id="BLOGGER_PHOTO_ID_5508983778740697378" border="0" /></a><span style="font-size:85%;"><span style="border-collapse: collapse;font-family:georgia;font-size:13px;" ><span style="font-size:130%;"><b>Classic Crab Cakes with Chile Garlic Mayonnaise</b></span><br /><span style="color: rgb(255, 0, 0);">......................................................</span><br />Yield: 8 cakes<br /><br />1 cup mayonnaise<br />3 teaspoons chili-garlic sauce<br />2 tablespoons fresh lemon juice<br />3 tablespoons olive oil<br />1/2 cup chopped red bell pepper<br />1/2 cup chopped celery<br />1/2 cup chopped red onion<br />1 tablespoons chopped seeded jalapeño chili<br />1 pound fresh crabmeat, coarsely chopped<br />1 large egg, beaten to blend<br />5 cups fresh breadcrumbs<br /><br /><p>Mix mayonnaise, chili-garlic sauce, and 1 tablespoon lemon juice in small bowl. Cover and refrigerate chili mayonnaise.</p> <p>Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.</p> <p>Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.</p></span></span>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com4tag:blogger.com,1999:blog-1970482541281166132.post-65213610100962829382010-08-23T12:29:00.000-07:002010-08-24T07:20:06.033-07:00Cheer Up<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzSWMrvQ3xESvARaUDqaVzxrEUnP0yiTMBYpYP1eMO2WusVJK99J_0n6-ZBstS7l58Qn9qI3a3anVGXl-NHlqICaEudLbhHXSxeotXylDXwcCChMqgzqg4t40aKJvMjwe5t6GPOaCgZw/s1600/IMG_5428.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzSWMrvQ3xESvARaUDqaVzxrEUnP0yiTMBYpYP1eMO2WusVJK99J_0n6-ZBstS7l58Qn9qI3a3anVGXl-NHlqICaEudLbhHXSxeotXylDXwcCChMqgzqg4t40aKJvMjwe5t6GPOaCgZw/s400/IMG_5428.JPG" alt="" id="BLOGGER_PHOTO_ID_5508690082980935810" border="0" /></a><span style="font-size:85%;">The first song I played today was "Rainy Days & Mondays" by the Carpenters, and for good reason. It's been raining on and off all day and I have yet to step outside the bounds of my apartment. I'm also an embarrassingly huge Carpenters fan. There is no better pick me up on a blustery day than a batch of freshly baked cookies. (especially when it's Grandma's recipe!) I spotted this<a href="http://www.fishseddy.com/browse.cfm/4,3176.html"> charming cookie jar</a> at Fish's Eddy last week for only $10 and I was sold. Wouldn't this be a perfect gift for a friend going through a rough patch?! Freshly baked cookies can fix just about anything. </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhu2z578XQNfrAekSEggPIk_d1Xe1SNgkYoPt96P0XL4LFJuoh3Fv5r-6LAUvV1O4BTLncUIvP8IvpS3LEFcJ9CyqLvjQt6XZrJUuUj4Kd1Z7WuMEAvWuCySjCimwgF2u9yKcv9weNWLI/s1600/IMG_5416.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhu2z578XQNfrAekSEggPIk_d1Xe1SNgkYoPt96P0XL4LFJuoh3Fv5r-6LAUvV1O4BTLncUIvP8IvpS3LEFcJ9CyqLvjQt6XZrJUuUj4Kd1Z7WuMEAvWuCySjCimwgF2u9yKcv9weNWLI/s400/IMG_5416.JPG" alt="" id="BLOGGER_PHOTO_ID_5508691134264632498" border="0" /></a><span style="font-size:85%;">Without a doubt these are my favorite cookies on the planet. My Grandma has been making her <span style="font-size:100%;">Banana Chocolate Chip cookies</span> for as long as I can remember. They remind me of Christmas morning, because that is usually the first thing I eat paired with a diet soda. (shame on me) They are a cake-y cookie with the perfect flavor combo of bananas and chocolate. This time around I used a 2 oz. cookie scoop so that I wouldn't feel bad about eating multiple cookies each day for the next several days. (maybe even for breakfast)</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekbo-nA438_EPJYfYO8pmMAbBoWcB1lIfbNngShyphenhyphenNzhtWEZccwIEszKbYyXTfG_yWL4piOw1TEbsHuXNAlvZUF3evTLebEiMakzph4uV7PHITWk_Z4DBE-ro2MAHgbDXV5IqGmChiAQQ/s1600/IMG_5439.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhekbo-nA438_EPJYfYO8pmMAbBoWcB1lIfbNngShyphenhyphenNzhtWEZccwIEszKbYyXTfG_yWL4piOw1TEbsHuXNAlvZUF3evTLebEiMakzph4uV7PHITWk_Z4DBE-ro2MAHgbDXV5IqGmChiAQQ/s400/IMG_5439.JPG" alt="" id="BLOGGER_PHOTO_ID_5508692513736612258" border="0" /></a><span style="font-size:85%;">It's also back-to-school week for many of you and my mom used to always make a fresh batch of cookies on the first day of school. Even though Robby & I aren't hitting the books this year, I found it a fitting week to bake a batch of cookies just for kicks.</span><br /><span style="color: rgb(255, 0, 0);">................................................................</span><br /><span style="font-size:130%;">Banana Chocolate Chip Cookies</span><br /><br /><span style="font-size:85%;">Yield: 2 dozen<br /><br />1 cup sugar<br />3/4 cup shortening<br />1 egg<br />1 cup mashed overripe bananas<br />1 teaspoon vanilla<br />1 3/4 cups rolled oats<br />1 1/2 cups flour<br />1/2 teaspoon salt<br />1/2 teaspoon baking soda<br />1/2 teaspoon cinnamon<br />1/2 teaspoon nutmeg<br />1-2 cups chocolate chips<br /><br />Preheat oven to 350 degrees F.<br /><br />In a large mixing bowl, cream sugar with shortening. Mix in egg, bananas, and vanilla.<br />In a separate mixing bowl, combine rolled oats, flour, salt, baking soda, cinnamon, and nutmeg. Mix until thoroughly combined.<br />Add wet ingredients to dry ingredients and mix until just combined. Stir in chocolate chips.<br />Drop by spoonfuls on prepared cookie sheet. Bake for 10-12 minutes or just until golden brown.<br /><br />*store in cheerful cookie jar for good measure</span>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com4tag:blogger.com,1999:blog-1970482541281166132.post-14482754930303030792010-08-18T12:08:00.000-07:002010-08-18T12:26:50.508-07:00recipe book<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4J6XSp_QgeigqrMgjr2DmSTGuy2DZNjoq9Bd2_LHHT6aR973n2xNCXZ59xqYcLXwPC3JpBZvDlDVswAvzVIeZ7OFfPLgcy99cQSUcU3TrCfPTZAbMbTNgZqaADuIarR2kBNVvFZX6Po/s1600/IMG_5315.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4J6XSp_QgeigqrMgjr2DmSTGuy2DZNjoq9Bd2_LHHT6aR973n2xNCXZ59xqYcLXwPC3JpBZvDlDVswAvzVIeZ7OFfPLgcy99cQSUcU3TrCfPTZAbMbTNgZqaADuIarR2kBNVvFZX6Po/s400/IMG_5315.JPG" alt="" id="BLOGGER_PHOTO_ID_5506832437199188050" border="0" /></a>There's a certain charm that comes with writing down something that is special to you. Whether your composing a thoughtful thank you note or journaling about your most recent vacation, you cannot replace a handwritten note. Because cooking has become such a huge part of my life, I want to make an effort to write down more of my original recipes that I make over and over again and have been at the center of some of my favorite memories.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNggCjy1nB3LeqZR5_AE4LlU8GAJaIW1FrxWBjutPM8ozpJAzTs9t7uRFDxGK4PZfDk3gLxIvtEmB-h5aJlMzuK-tf3VaeTh1C6GlUdfEkaogFkxrrEvnNLwU7NACx4BSuCU3wzUNSBgU/s1600/IMG_5306.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNggCjy1nB3LeqZR5_AE4LlU8GAJaIW1FrxWBjutPM8ozpJAzTs9t7uRFDxGK4PZfDk3gLxIvtEmB-h5aJlMzuK-tf3VaeTh1C6GlUdfEkaogFkxrrEvnNLwU7NACx4BSuCU3wzUNSBgU/s400/IMG_5306.JPG" alt="" id="BLOGGER_PHOTO_ID_5506829439799635074" border="0" /></a>This <a href="http://www.anthropologie.com/anthro/catalog/productdetail.jsp?subCategoryId=HOME-KITCHEN-COOKBOOKS&id=973513&catId=HOME-KITCHEN&pushId=HOME-KITCHEN&popId=HOME&sortProperties=&navCount=225&navAction=top&fromCategoryPage=true&selectedProductSize=&selectedProductSize1=&color=095&colorName=MULTI&isProduct=true&isBigImage=&templateType=">recipe book</a> was perfect for this purpose. The design paired with the thick pieces of paper and slotted corners on each page for slipping old favorites from the family make this a great gift as well. I'm planning to purchase a few extras as wedding gifts. I'll include just a few of my favorites and hopefully prompt the receiver to write down theirs. For another wedding idea, why not purchase the book and have friends and family record their favorite recipes either at your bridal shower or wedding reception.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPEnw3hI0saIW5RCxj2cJniKJCyulYAMUU8t4l7fQnAkVmR9HKpIxoj4imLXyplucU8EOM9hLSwom4rzsq1Zbal15uNvhJRpJibEkvbU09lqXbaleQMIp-6mWkVU7R7RN3picJez1A8l0/s1600/IMG_5309.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPEnw3hI0saIW5RCxj2cJniKJCyulYAMUU8t4l7fQnAkVmR9HKpIxoj4imLXyplucU8EOM9hLSwom4rzsq1Zbal15uNvhJRpJibEkvbU09lqXbaleQMIp-6mWkVU7R7RN3picJez1A8l0/s400/IMG_5309.JPG" alt="" id="BLOGGER_PHOTO_ID_5506832105798948818" border="0" /></a>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com2tag:blogger.com,1999:blog-1970482541281166132.post-25605305421727157892010-08-17T12:15:00.001-07:002010-08-17T12:45:24.746-07:00barstools<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8WmIHoQbua29A7AgHyem7LOnphyO-KU1PcN3SGP1S3Kd_Q6xlhDusasyR3wsVR857kMyNj-8UOkqLzpR9Y45WW9o-gNyd-1hgs76yAd26vrglVzMFDEKl2xBV_lEKRPEjdA-Bx7qdlo/s1600/IMG_5290.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8WmIHoQbua29A7AgHyem7LOnphyO-KU1PcN3SGP1S3Kd_Q6xlhDusasyR3wsVR857kMyNj-8UOkqLzpR9Y45WW9o-gNyd-1hgs76yAd26vrglVzMFDEKl2xBV_lEKRPEjdA-Bx7qdlo/s400/IMG_5290.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506461653294476658" /></a>I've swapped out a few things in our apartment this summer to freshen things up and I'm most excited about the new barstools that now fit nicely under our bar. While visiting some friends in Utah I spotted <a href="http://www.conranusa.com/ProductDetails.aspx?cid=Dine&language=en-US&pid=12325">Tolix</a>-like barstools in their house and immediately asked where they came from. Much to my surprise they came from <a href="http://www.overstock.com/Home-Garden/Tabouret-24-inch-Metal-Counter-Stools-Set-of-2/3879160/product.html">Overstock.com</a> and for a fraction of the cost. They come in both 24" and 30" stools and are a great space saver when stacked. There wasn't a bad review in over 100 reviews and I've jumped on the band wagon. We are really happy with them.<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMZ-jLxTIBcQPCrLOG6b31YNT66A73CAi65zHaPTu6SQu4icPMmPvYydrLjiHjxx02hNza3uNqqUYRwuZHqBAujvQtai0vAgVBHmslQkCueJFxXObufxhaCL5r_EuqfB_Rd6y-wotxpc/s1600/IMG_5296.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMZ-jLxTIBcQPCrLOG6b31YNT66A73CAi65zHaPTu6SQu4icPMmPvYydrLjiHjxx02hNza3uNqqUYRwuZHqBAujvQtai0vAgVBHmslQkCueJFxXObufxhaCL5r_EuqfB_Rd6y-wotxpc/s400/IMG_5296.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506466920583448434" /></a>Granted they aren't the true Tolix stools that I long for one day, but they are the perfect touch that I was looking for. They are a little bit contemporary, yet still comfortable and were within my bite size budget. It was my first time ordering from Overstock and the experience was great. Everything ships for just over $2.00 and things arrive <i>quickly</i>.</div>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com3tag:blogger.com,1999:blog-1970482541281166132.post-27751494900027509132010-08-17T08:24:00.001-07:002010-08-17T10:38:24.241-07:00Greek Pita<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig42uAJchwBv-TZEEI0-e0Ju4putgybkKYJR8IuTKPcTqnMe-Td96ohoRCppVLBXUlaRLHhi0uMwYkOPeGDF9jDQ8m4QbMMRu0bVHw1gexw3riyiqNkRRTf5nH3Fdvjm733U1mmodS3Q8/s1600/IMG_4479.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig42uAJchwBv-TZEEI0-e0Ju4putgybkKYJR8IuTKPcTqnMe-Td96ohoRCppVLBXUlaRLHhi0uMwYkOPeGDF9jDQ8m4QbMMRu0bVHw1gexw3riyiqNkRRTf5nH3Fdvjm733U1mmodS3Q8/s400/IMG_4479.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506404297141522546" /></a>There's nothing like taking full advantage of the summer months and packing in as many fresh fruits and vegetables as possible. Let's be honest, I have my fair share of pizza and milkshakes throughout the summer months as well, but every time I make an extra effort to have a meal chock full of veggies, I feel that I deserve a pat on the back. <div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMpI012kKvt83yqb9Z6rn2x9slKEUfu2zzZpsuGH-NVXHiCFVedHxzEZZ-qa7ZjqeRC4N6Py8xi6vQ45SOlyiDWaVpCnwn1r3hJptYxNXrn_QzVP3JiREq_6vu-X-rTdqP36IcCXYECA/s1600/IMG_4183.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibMpI012kKvt83yqb9Z6rn2x9slKEUfu2zzZpsuGH-NVXHiCFVedHxzEZZ-qa7ZjqeRC4N6Py8xi6vQ45SOlyiDWaVpCnwn1r3hJptYxNXrn_QzVP3JiREq_6vu-X-rTdqP36IcCXYECA/s400/IMG_4183.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506401705632512562" /></a></div><div>These Greek Pita's came together in no time and the meal was so refreshing. I'm a huge believer that you eat with your eyes first and that it should always look as good as it tastes- this recipe is a looker. I made a huge batch of this essentially using up all of the veggies in my refrigerator. Next time I think I would slather the inside of that pita with tzatziki sauce. Regardless, this was great to have on hand for a quick lunch or midday snack. Especially when those midday snacks have regularly been consisting of frozen concretes from <a href="http://www.shakeshack.com/">Shake Shack.</a></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspK5ZBdameFlS_6RKIMrxShPMLIy-H2Id56XLqNbieQw7n2LBka_wC-370OdJ6USh8_KpusqxjYPCKm2lrrENvFGunq5_ZUZsHiQD-RUg6OoJ7ASSEKI9AAuqKQkYZ_IwbtUbzIYeumU/s1600/IMG_4190.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhspK5ZBdameFlS_6RKIMrxShPMLIy-H2Id56XLqNbieQw7n2LBka_wC-370OdJ6USh8_KpusqxjYPCKm2lrrENvFGunq5_ZUZsHiQD-RUg6OoJ7ASSEKI9AAuqKQkYZ_IwbtUbzIYeumU/s400/IMG_4190.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5506403944500946866" /></a> </div><div><span class="Apple-style-span" style="color:#FF0000;">........................................................................</span></div><div><span class="Apple-style-span" style="font-size:large;">Greek Pita</span></div><div><br /></div><div>Yield: 4-6 servings</div><div><br /></div><div>1/4 cup extra virgin olive oil</div><div>3 tablespoons red wine vinegar</div><div>salt and pepper, to taste</div><div>1 1/2 cups cherry tomatoes, chopped</div><div>1 cup green bell pepper, chopped</div><div>1/4 cup red onion, chopped</div><div>1 cup cucumber, diced</div><div>1/4 cup radishes, chopped</div><div>1/4 cup fresh Italian parsley, chopped</div><div>1 cup feta cheese, crumbled</div><div>4-6 whole wheat pitas</div><div><br /></div><div>In a large bowl, whisk vinegar into olive oil and season with salt and pepper to taste. Mix in tomatoes, bell pepper, red onion, cucumber, radishes, and Italian parsley. Lastly stir in feta cheese and season with additional salt and pepper if necessary. </div><div><br /></div><div>p.s. I made my own pita bread! Are you impressed? It was much easier than I had anticipated.</div><div><span class="Apple-style-span" style=" ;font-family:'Lucida Grande', Arial, Verdana, sans-serif;font-size:10px;"><br /><br /><span></span></span></div>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com3tag:blogger.com,1999:blog-1970482541281166132.post-66689382333308030672010-08-16T11:39:00.000-07:002010-08-16T13:06:58.489-07:00it's me againWell "hello" my long lost food blog. I've stepped away from the blogosphere this summer to tackle a few time-consuming projects, but I'm back on the bandwagon. There is so much that I would like to document and catch up on, so bear with me.<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Hb3p6OzR4d9MAaPanPXuorGXCRbUMf6yL2eUqYrnkKGEazeZViYi-TxBAQzcJ9nDIDhs361h0BT1IsKSSCoiRSJ1zYNJ2gUc03atp7M9TxduMGeDGZiSaAqsqEy2Ldvd8pbuGzQnIBM/s1600/After+Party+Collage.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 309px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Hb3p6OzR4d9MAaPanPXuorGXCRbUMf6yL2eUqYrnkKGEazeZViYi-TxBAQzcJ9nDIDhs361h0BT1IsKSSCoiRSJ1zYNJ2gUc03atp7M9TxduMGeDGZiSaAqsqEy2Ldvd8pbuGzQnIBM/s400/After+Party+Collage.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5506096738019087922" /></a>Hopefully everyone has heard of <a href="http://www.cookingchanneltv.com/">The Cooking Channel</a> by now and has given it a bit of a chance. It's a new sister network to Food Network and there are some really great shows in the lineup. You will notice that it has a slightly different vibe than Food Network but in a very good way. This summer I had a fantastic opportunity to host a show with Adam Gertler and Sunny Anderson. After every NFNS Star episode we would dish about what happened on the "NFNS After Party." We had a blast getting to know the finalists a bit better and what <i>really</i> happened during each episode. I loved chatting with people who had been through the same thing that I went through on the show. It brought back a lot of memories (both good and bad!) and once again made me appreciate the experience that I had on the show.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUr_LJKoU8JBwOqjWkAwpwsMUaP5EOAJRddQUW9OF0oF-qDfdYir4p_hx350ivQIejOGL4Wm1PNmS45SpzojUsZbbp0wxlzghBZPdI565ZseecaB-Lg_PNDYE99bxNJ4fp1p-rIEnwkM/s1600/IMG00895-20100624-1612.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqUr_LJKoU8JBwOqjWkAwpwsMUaP5EOAJRddQUW9OF0oF-qDfdYir4p_hx350ivQIejOGL4Wm1PNmS45SpzojUsZbbp0wxlzghBZPdI565ZseecaB-Lg_PNDYE99bxNJ4fp1p-rIEnwkM/s400/IMG00895-20100624-1612.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5506099404754797826" /></a></div><div>Throughout the<i> After Party</i> experience I made a <i>delicious </i>(no, I'm serious it's actually amazing) <a href="http://www.cookingchanneltv.com/recipes/tuna-noodle-casserole-recipe/index.html">Tuna Casserole</a> for Brianna to try after her disastrous run in with the dish on the show, I enjoyed <a href="http://sunnyanderson.blogspot.com/">Bacon Doughnuts</a> made by Aria which were borderline sinful, and I had a fantastic Seafood Couscous that Serena made. Yum. I really enjoyed working with Sunny and Adam. Sunny's show Cooking for Real continues to be a huge success and she's also a <a href="http://sunnyanderson.blogspot.com/">great blogger</a>. Adam's new show Kid in a Candy Shop is also awesome and my fingers are crossed that there will be many more episodes. Lastly, although it hasn't been officially announced I guess I can say what was said on After Party, I am indeed hosting my own show this upcoming October on Cooking Channel. I can't wait to share details about the incredible experience I had filming the show, but for now I'll keep my lips zipped. </div><div><br /></div><div>I hope you were able to catch an episode or two. If not, there a few clips on <a href="http://www.youtube.com/user/FoodNetworkTV#p/c/3D99801E4A4BB62D/4/YdIdwM6ECxs">Food Network's YouTube page.</a></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSc2xZY5m_nclBsk9PjIGnEJ0Ovvh0Db7tzMMIybpwt8DMrC1YeVCJM1ZKDCD0BAuSnGosMD0-IexQiHBeL_SOpA5wfxppXdKTN9HsfhUmGPgcZ0djOsLkBA5rlfvCAHAD0lgBV1U-cFQ/s1600/crew+and+aria.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSc2xZY5m_nclBsk9PjIGnEJ0Ovvh0Db7tzMMIybpwt8DMrC1YeVCJM1ZKDCD0BAuSnGosMD0-IexQiHBeL_SOpA5wfxppXdKTN9HsfhUmGPgcZ0djOsLkBA5rlfvCAHAD0lgBV1U-cFQ/s400/crew+and+aria.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5506099530599655666" /></a><span class="Apple-style-span" style="font-size:x-small;">Last two photos courtesy of </span><a href="http://sunnyanderson.blogspot.com/"><span class="Apple-style-span" style="font-size:x-small;">Ms. Sunny Anderson</span></a>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com5tag:blogger.com,1999:blog-1970482541281166132.post-30813409800768050902010-05-28T10:52:00.000-07:002010-05-28T11:03:17.034-07:00cooking channel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcwh2vtXRQxGYTQRmdpcRFEmt-og3YyF-b46I3aYIBhm6T8TGfx1m1TJfGLyMWbKyuy_xlOKno9J4JcU3cEnjMpSPoUh_zwWvNBGsPcOmzAIcQxW02PkzuJdZzbGkGmkbQvzMkBLwV32E/s1600/CC_blog_588x441.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcwh2vtXRQxGYTQRmdpcRFEmt-og3YyF-b46I3aYIBhm6T8TGfx1m1TJfGLyMWbKyuy_xlOKno9J4JcU3cEnjMpSPoUh_zwWvNBGsPcOmzAIcQxW02PkzuJdZzbGkGmkbQvzMkBLwV32E/s400/CC_blog_588x441.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5476380350805360754" /></a>I hope that by now you have heard the fantastic news about <a href="http://www.cookingchanneltv.com/">Cooking Channel</a>. This sister channel to the Food Network will offer a fantastic lineup of cooking shows that<i> actually teach you how to cook</i>. This channel will be bringing back the classics like Julia Child and Graham Kerr in addition to new talented chefs/hosts from all over the world. Check out the full lineup <a href="http://blog.cookingchanneltv.com/2010/05/26/cooking-channel-launch-day-lineup/">here</a>. I will definitely be watching and I'm most looking forward to Laura Calder's <i>French Food Made Easy </i>and Rachel Allen's <i>Bake!</i><div><i><span class="Apple-style-span" style="font-style: normal;">The channel launches at 7am on Memorial Day and it's replacing FLN (Fine Living Network). Check your listings and have a lovely holiday weekend!</span></i></div>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com2tag:blogger.com,1999:blog-1970482541281166132.post-52322414593470728582010-05-27T10:01:00.000-07:002010-05-27T10:14:33.306-07:00Vanilla Bean Paste<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm3.static.flickr.com/2012/2506850979_c37d43315a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 333px;" src="http://farm3.static.flickr.com/2012/2506850979_c37d43315a.jpg" border="0" alt="" /></a>Sorry for the M.I.A status the past month or so. I've been busy, busy, busy working on exciting projects and usually I'm lucky if I can get through my email let alone, brainstorm and execute a great blog post! <div>Candace over at <a href="http://thecooknextdoor.blogspot.com/2010/05/vanilla-bean-paste-guest-blogger-kelsey.html">The Cook Next Door</a> asked me to write a little bit about why I love Vanilla Bean Paste. If you know me, it should be no surprise to you that I consider this a secret weapon in the kitchen. I'm a big fan and love to gift this vanilla goodness to those that I love.</div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNyjNKNz1ETgEfRvGXcrW4HnOeDS8tYgRKvkdVUgWOREhk5sax9Lt1bN1teSKpEI0ghqnFN4qgh8HOxKojWh5AbjNq6FDFcfMaOwz8jARiJFZF4uAMW6x5roOrY1ipFlfVPql5tNanbM/s1600/%5Bvanilla+whipped+topping.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNyjNKNz1ETgEfRvGXcrW4HnOeDS8tYgRKvkdVUgWOREhk5sax9Lt1bN1teSKpEI0ghqnFN4qgh8HOxKojWh5AbjNq6FDFcfMaOwz8jARiJFZF4uAMW6x5roOrY1ipFlfVPql5tNanbM/s400/%5Bvanilla+whipped+topping.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5475997671385930290" /></a></div><div>It didn't take me long to come up with my favorite use for vanilla paste...fresh whipped cream. It literally gives those lovely white peaks and extra boost of flavor and I can't seem to get over the black speckled pods that dot the whipped cream. </div><div><br /></div><div>I'll be launching a new website & blog shortly and can't wait to start sharing more of my favorite foodie thoughts with everyone. Hang in there with me...we are close!</div><div><span class="Apple-style-span" style="font-size:x-small;">vanilla paste photo: <a href="http://www.google.com/imgres?imgurl=http://farm3.static.flickr.com/2012/2506850979_c37d43315a.jpg&imgrefurl=http://foodlibrarian.blogspot.com/2008/05/nielsen-massey-vanilla-bean-paste.html&usg=__g487cRVJDPPbqzSM8stONH616Wo=&h=333&w=500&sz=65&hl=en&start=5&sig2=W2TTkTDAero25ITZbXztgA&um=1&itbs=1&tbnid=mVNXOiE0OifUeM:&tbnh=87&tbnw=130&prev=/images%3Fq%3Dvanilla%2Bbean%2Bpaste%26um%3D1%26hl%3Den%26sa%3DN%26tbs%3Disch:1&ei=JKf-S47QFpPRcMKLxI0K">here</a></span></div>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com2tag:blogger.com,1999:blog-1970482541281166132.post-24120125639337989552010-04-01T18:17:00.000-07:002010-04-01T18:43:49.482-07:00A La Cuisine!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGyvBQVyR1NaylXK_8MgkWjZdBkvYZ0dKw0lCVLH4hXc0IAH78KeUaQkjVlCngkBvIaAdBw22Lxjy_W5XjA1u8-7Ks9D9NoajiQ4gns89gqavu-y_i5dyXyZJRXVfxf4AmX2NVzUAOdd0/s1600/IMG_0111.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGyvBQVyR1NaylXK_8MgkWjZdBkvYZ0dKw0lCVLH4hXc0IAH78KeUaQkjVlCngkBvIaAdBw22Lxjy_W5XjA1u8-7Ks9D9NoajiQ4gns89gqavu-y_i5dyXyZJRXVfxf4AmX2NVzUAOdd0/s400/IMG_0111.JPG" alt="" id="BLOGGER_PHOTO_ID_5455349070587508450" border="0" /></a>Last summer I had the amazing opportunity to participate as a judge on an<a href="http://en.wikipedia.org/wiki/Iron_Chef_America"> Iron Chef America </a>battle in the infamous Kitchen Stadium. I definitely checked something off my bucket list that day. I wish I could put into words how incredible the food and the overall experience was. It's the type of experience I'll tell my kids about one day.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXkkE596PUBMYfCHP10SLeS3a0BdTCGGcZzfB4r0y3Gr2Fn6F_AFvjRF2oKNh6mtwehxcj-NEvRv7qPEU2UXU0WEiEUyKG12me1lnyRPZmap3UuNxKn8YK2gmbFzaJQ8yPxvzQwImjlI/s1600/IMG_0110.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXkkE596PUBMYfCHP10SLeS3a0BdTCGGcZzfB4r0y3Gr2Fn6F_AFvjRF2oKNh6mtwehxcj-NEvRv7qPEU2UXU0WEiEUyKG12me1lnyRPZmap3UuNxKn8YK2gmbFzaJQ8yPxvzQwImjlI/s400/IMG_0110.JPG" alt="" id="BLOGGER_PHOTO_ID_5455348002359562674" border="0" /></a>If you're interested in tuning in, the episode airs this Sunday evening, April 4th. Check <a href="http://www.foodnetwork.com/iron-chef-america/morimoto-vs-chauhan/index.html">here</a> for more air dates. I'm actually terrified to see myself...my hair desperately needed to be colored, the dress was purchased literally 2 hours before I left, and I think I overused the word "exquisite." Fingers crossed that I contributed a few intelligent comments and that I didn't smack my lips on camera. (yes, the food was that good)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVLxZHulaVIlF2Y3iL1nbdNynto9TtVMbDaFeRjWNWN0AAQra-5PrliKoiIMGEMHnIAFn9y4gV25AhBo9Ghf_jGryRiuJXPjL5HiVQS-OkNzOWMJLjMLowseFKT4SRqddL9m3Kw3m25aQ/s1600/IMG_0113.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVLxZHulaVIlF2Y3iL1nbdNynto9TtVMbDaFeRjWNWN0AAQra-5PrliKoiIMGEMHnIAFn9y4gV25AhBo9Ghf_jGryRiuJXPjL5HiVQS-OkNzOWMJLjMLowseFKT4SRqddL9m3Kw3m25aQ/s400/IMG_0113.JPG" alt="" id="BLOGGER_PHOTO_ID_5455347602333662722" border="0" /></a>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com17tag:blogger.com,1999:blog-1970482541281166132.post-75593912588906675542010-03-18T08:36:00.000-07:002010-03-18T08:47:46.295-07:00pretty placemats<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOf1Ufgtx3-_y1eM4gjheRMHlQFvcVaLubqq1Ke7doCyDI-iolKItvVrxnRjM1vjzk0RSETezEwQ6Io-Zax69vbc2FC4xe_7ABZhMRg3tIRUPu4afFtE51g-0R5qEBnG-MWtkF40qCy4/s1600-h/placemats.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOf1Ufgtx3-_y1eM4gjheRMHlQFvcVaLubqq1Ke7doCyDI-iolKItvVrxnRjM1vjzk0RSETezEwQ6Io-Zax69vbc2FC4xe_7ABZhMRg3tIRUPu4afFtE51g-0R5qEBnG-MWtkF40qCy4/s400/placemats.jpg" alt="" id="BLOGGER_PHOTO_ID_5449998615148710066" border="0" /></a>While perusing through the sale section at Anthropologie last week, I came across these lovelies. If I had room to own a kitchen table, I would have snatched them up in a second! They come from the charming English shop <a href="http://www.solitaireshop.com/index.html">Solitaire</a> that features the work of a husband and wife team. You can order directly from <a href="http://www.solitaireshop.com/place_mats.html">their site</a> using paypal or find their products at <a href="http://www.anthropologie.com/anthro/catalog/productdetail.jsp?subCategoryId=HOME-KITCHEN-DISHTOWELS&id=980057&catId=HOME-KITCHEN&pushId=HOME-KITCHEN&popId=HOME&sortProperties=&navCount=230&navAction=top&fromCategoryPage=true&selectedProductSize=&selectedProductSize1=&color=040&colorName=BLUE&isProduct=true&isBigImage=&templateType=">Anthropologie</a>.Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com0tag:blogger.com,1999:blog-1970482541281166132.post-30533287399243625532010-03-17T10:22:00.000-07:002010-03-17T10:50:50.496-07:00Pickled Spring Asparagus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7f4ShLljMfGGQ2MyYKLdJ9Z32B7mmhujMwmzOfvPZSJkQ-tgihvPsE6wZVW34daRlSfmeHf0wOt2_3MuN0Bxav8ZcjwMP7aO5hjKN8nUxNrPr3sjMPNTITST1wozHcS3_SlW0wujyGE/s1600-h/Pickled+Asparagus.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7f4ShLljMfGGQ2MyYKLdJ9Z32B7mmhujMwmzOfvPZSJkQ-tgihvPsE6wZVW34daRlSfmeHf0wOt2_3MuN0Bxav8ZcjwMP7aO5hjKN8nUxNrPr3sjMPNTITST1wozHcS3_SlW0wujyGE/s400/Pickled+Asparagus.jpg" alt="" id="BLOGGER_PHOTO_ID_5449656593356233986" border="0" /></a>Happy St. Patricks Day! This is my favorite "green" recipe and I always look forward to making this dish during this time of year. I was asked to do a guest post for the <a href="http://blog.uvmag.com/blog/?p=312">Utah Valley Magazine blog</a> and I thought this would be a great recipe to pass along for the upcoming Spring months. It's an excellent side dish to serve for a simple weeknight meal or a fancy Easter feast. You will love the tangy flavor and simplicity of this side dish.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-MjubJF95fnqtAb1gdywULJY694RYbSIA6CWrIr3PSxdnPTU0m3iFIb0iFQccF3dY_-iBUCaScRMwZOedKR5N4Temzdr6OCqfQLXspItyR-qDmte1hjz3hPRh6rJYuFjNPSHV7b_CDxQ/s1600-h/IMG_4335.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-MjubJF95fnqtAb1gdywULJY694RYbSIA6CWrIr3PSxdnPTU0m3iFIb0iFQccF3dY_-iBUCaScRMwZOedKR5N4Temzdr6OCqfQLXspItyR-qDmte1hjz3hPRh6rJYuFjNPSHV7b_CDxQ/s400/IMG_4335.JPG" alt="" id="BLOGGER_PHOTO_ID_5449655422228539874" border="0" /></a>For the full recipe and other tips about my Pickled Spring Asparagus recipe, you can find all of the information <a href="http://blog.uvmag.com/blog/?p=312">here</a>.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-oDhjuroPAJEHtU_Y6k3QJTKM-P50Jc72UMJ7cFzNzMhW_KDjUzr_TufK1JZV-EphAhM10z1wVxVmI2f3lYRku0QekjUxqaKT0pXsbBbj3wVxiTjoq0QtsEqNPuSXCbQboRq_eDbKbQY/s1600-h/IMG_4347.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-oDhjuroPAJEHtU_Y6k3QJTKM-P50Jc72UMJ7cFzNzMhW_KDjUzr_TufK1JZV-EphAhM10z1wVxVmI2f3lYRku0QekjUxqaKT0pXsbBbj3wVxiTjoq0QtsEqNPuSXCbQboRq_eDbKbQY/s400/IMG_4347.JPG" alt="" id="BLOGGER_PHOTO_ID_5449655037414350482" border="0" /></a>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com2tag:blogger.com,1999:blog-1970482541281166132.post-33293628170380603242010-03-16T13:59:00.001-07:002010-03-16T14:30:43.777-07:00pizza plates<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-POypVupQvia_p4rnk6oPwHWzgkm5xr3UHLBYU3tTz4bIQYvP-vTH9-jxAsEr6CW-ZlweXJUXJIkff12N8Zj6z8pEiohKFCtz1pDcngn1DyixQsroJzcrsmKlcy_fGQPo6jcqNAvDdg/s1600-h/Pizza+%231.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF-POypVupQvia_p4rnk6oPwHWzgkm5xr3UHLBYU3tTz4bIQYvP-vTH9-jxAsEr6CW-ZlweXJUXJIkff12N8Zj6z8pEiohKFCtz1pDcngn1DyixQsroJzcrsmKlcy_fGQPo6jcqNAvDdg/s400/Pizza+%231.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5449343242657708562" /></a>The folks over at <a href="http://www.fishseddy.com/">Fishs Eddy</a> have done it again. I am crazy about these <a href="http://www.fishseddy.com/browse.cfm/4,2866.html">pizza plates</a>! Due to our recent increase in pizza intake, (which we're blaming on moving to New York City) we think these plates will be the perfect addition to our dish repertoire. Emily & Lewis surprised us with these after staying with us this weekend and it didn't take long to put them to good use.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNF7YoWzjkWJIxB-1wIReLPqxtamH6aSeir1ObxswKJnFQ_KTDC1fXN_uvc8VX1MBwJ5BBF1JstqJoE5d9BbiAukjAtMiXUwvQdZXF6j78Eenjmb8FLqEvVC2IWzxXyubLhaIWsdz0PJs/s1600-h/IMG_4289.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNF7YoWzjkWJIxB-1wIReLPqxtamH6aSeir1ObxswKJnFQ_KTDC1fXN_uvc8VX1MBwJ5BBF1JstqJoE5d9BbiAukjAtMiXUwvQdZXF6j78Eenjmb8FLqEvVC2IWzxXyubLhaIWsdz0PJs/s400/IMG_4289.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5449344687631852562" /></a>I can't wait to also serve pie, cake, quiche or anything that can be cut into a triangle on them. I love that the design is simple and understated, yet so clever.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjNZWPfn9jZb_PYe9lbtgrsi8xPB8VNbvHNnmv49Vu2kuPEPtkgcOz0zxElTCcEYsexZyHHBdA_aXsf8LkaZ-YQ58sqLKHu7Yh1V_Hi9f9su7Dfu6KN2-bY8sBl1b1hoOCNI_5k17LVho/s1600-h/IMG_4316.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjNZWPfn9jZb_PYe9lbtgrsi8xPB8VNbvHNnmv49Vu2kuPEPtkgcOz0zxElTCcEYsexZyHHBdA_aXsf8LkaZ-YQ58sqLKHu7Yh1V_Hi9f9su7Dfu6KN2-bY8sBl1b1hoOCNI_5k17LVho/s400/IMG_4316.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5449345039946668562" /></a>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com5tag:blogger.com,1999:blog-1970482541281166132.post-36889253810879681092010-03-05T13:15:00.001-08:002010-03-05T13:46:30.558-08:00chop chop cheat<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://blog.seattlehomesmag.com/wp-content/uploads/image/utensil4.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 377px; height: 409px;" src="http://blog.seattlehomesmag.com/wp-content/uploads/image/utensil4.png" alt="" border="0" /></a>These<a href="http://www.cb2.com/family.aspx?c=11023&f=1349"> clothespin chopsticks</a> from <a href="http://www.cb2.com/">CB2</a> are genius! They are perfect for ejoying a basic <a href="http://kelseyskitchen.blogspot.com/2010/02/simple-stir-fry.html">stir fry</a>, pad thai, or chop suey. The fun colors and ease of "chop-ing" make them ideal for your next Asian inspired dinner party, or even a gift for that person who has never really been able to get the hang of using chopsticks. (myself included) I may or may not have needed a lesson from <a href="http://www.yancancook.com/menus/26/recipes.htm">Martin Yan</a> on camera during my upcoming judging debut on Iron Chef. That wasn't embarrassing at all...<br /><span style="font-size:85%;"><br />p.s. more cooking posts coming soon!</span>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com3tag:blogger.com,1999:blog-1970482541281166132.post-47244386367470194642010-03-03T19:25:00.000-08:002010-03-03T19:32:49.299-08:00tutti frutti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJkYAxpMK1VwrdBrnS1cROGb7kUbf1UjZCfKDqYJrKboE9Mk4twgEHDLTE365qkzETqA4iU7_EQKx2z9DL-sbBXqdoy4S5Q4hUAQf07Dtv7T4ThTtqvsEuLLMf07kgShJ2vIhYAoRKnDs/s1600-h/Fruit+Pillows.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJkYAxpMK1VwrdBrnS1cROGb7kUbf1UjZCfKDqYJrKboE9Mk4twgEHDLTE365qkzETqA4iU7_EQKx2z9DL-sbBXqdoy4S5Q4hUAQf07Dtv7T4ThTtqvsEuLLMf07kgShJ2vIhYAoRKnDs/s400/Fruit+Pillows.jpg" alt="" id="BLOGGER_PHOTO_ID_5444615168017127042" border="0" /></a>Can't get enough of these simple <a href="http://www.jonathanadler.com/shop/home.php?cat=408">Jonathan Adler</a> pillows. Robby and I stumbled across his store on the UWS a few weeks ago and spent a few minutes gawking over these pillows along with his <a href="http://www.jonathanadler.com/shop/home.php?cat=419">wallpaper </a>line. I think the apple pillow would be a nice touch for our apartment here in the Big Apple...don't you?!Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com2tag:blogger.com,1999:blog-1970482541281166132.post-5072365350049247632010-02-16T10:59:00.000-08:002010-02-16T13:24:01.033-08:00cumin seared scallops with tomatillo guacamole & mango<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRE-W__W2zcxkccv5U8-i2Ael_uXvpP7BFGwxDk0UfX0XBQH2LesNqE4yyMlqG3nZtRg71orFXijGUTZa_uGc0Z3sW957Nwm92rp5MvQdXOoQJfqjlb0Dw5PN7jwwWcT3jMH8tv1XnEXk/s1600-h/IMG_4217.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRE-W__W2zcxkccv5U8-i2Ael_uXvpP7BFGwxDk0UfX0XBQH2LesNqE4yyMlqG3nZtRg71orFXijGUTZa_uGc0Z3sW957Nwm92rp5MvQdXOoQJfqjlb0Dw5PN7jwwWcT3jMH8tv1XnEXk/s400/IMG_4217.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438921555539318242" /></a>When I asked Robby what he would like me to make for his special Valentines Day dinner, I was surprised when he said, "scallops!" Then he proceeded to request that we try a Mexican twist on a seafood dish that I usually like to pair with pasta and a simple sauce made with lots of butter. I gladly took on the challenge and started brainstorming. Robby is obsessed with tomatillos, so I knew that needed to be included in the recipe, and I've had a thing for mango lately, so I plugged those in as well. Basically when Sunday came, I had no idea what I was going to do, but I had bought a plethera of ingredients that I was sure would come together somehow.<div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg408fla4DbLJ1eP94oVN7W5NxVyjHDi6tSEKojuDwouKeQUgwXQbFYiFx4mntAOYKEJEw6OX7p6FmG-lRq3W1ElRrDIHX3YFa_s5yZ8BzAi58U4v40gIJg2_EC2o5LbMGBtlpb4hcyzU0/s1600-h/IMG_4231.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg408fla4DbLJ1eP94oVN7W5NxVyjHDi6tSEKojuDwouKeQUgwXQbFYiFx4mntAOYKEJEw6OX7p6FmG-lRq3W1ElRrDIHX3YFa_s5yZ8BzAi58U4v40gIJg2_EC2o5LbMGBtlpb4hcyzU0/s400/IMG_4231.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438922634731821922" /></a>As I stared at the ingredients on my kitchen counter, I started formulating a plan. I decided that I would make a tomatillo guacamole. I assumed that the liquid in the tomatillos would thin the guac out a little bit, making it a bit more sauce like. It came together so quickly in my food processor and exceeded all sorts of expectations. SO delicious. I also started making a cilantro lime rice, and diced up some mango with grape tomatoes, lime, and cilantro to garnish the dish with. Slowly all of the elements came together, and all that was left to do was assemble and sear the scallops.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xEhQaZ-7-578cba-lSFpu8otcst3nESosOw3_5DJEVbtUN6ikC0-WjzcPYJoUDCQPIf-0izIJuvAX_G9YiGcp3QjPYtOVw-LMjyeViqOM9361Ei4Ai736IPRTkNEhHqXqFlYm-aaxEA/s1600-h/IMG_4213.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1xEhQaZ-7-578cba-lSFpu8otcst3nESosOw3_5DJEVbtUN6ikC0-WjzcPYJoUDCQPIf-0izIJuvAX_G9YiGcp3QjPYtOVw-LMjyeViqOM9361Ei4Ai736IPRTkNEhHqXqFlYm-aaxEA/s400/IMG_4213.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438925244181837922" /></a>To pull off this flavor profile, I seasoned the scallops with a little bit of cumin and kosher salt. I melted a little bit of butter in a saute pan and we were off and running. All it took was 2-4 minutes on each side for these scallops to be absolutely perfect.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgarBfRxPZRrHBu5r2OWW6xcDZXPwXEYbT1FVLEkAotAVS0RZa1KT35fwvaeS-2AkNOTl23a_bmtTng6GScHsBvrrFu4-1Q1POXtYfbSaCEyWmGgSy6D0zO2sJhslvhSZI55R5l0d8zzpc/s1600-h/IMG_4244.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgarBfRxPZRrHBu5r2OWW6xcDZXPwXEYbT1FVLEkAotAVS0RZa1KT35fwvaeS-2AkNOTl23a_bmtTng6GScHsBvrrFu4-1Q1POXtYfbSaCEyWmGgSy6D0zO2sJhslvhSZI55R5l0d8zzpc/s400/IMG_4244.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438923976044949474" /></a> I assembled the dish by toasting the corn tortillas over an open flame, spreading a bit of the tomatillo guac in between two corn tortillas, topping with the lime cilantro rice, adding the scallops on top, and for the final touch, the mango salsa. It was an unconventional way to put together dinner, but it was actually a lot of fun and the dish didn't disappoint. It's also been great to have leftover tomatillo guac to use on quesadillas and enchiladas (planned for later this week). Here is my best attempt at writing such a scattered recipe:<div><br /></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">Tomatillo Guacamole</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">............................................</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">Yield: 4-6 servings (this will make way more than you need for this recipe, but you'll enjoy the leftovers)</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">6-8 tomatillos, husked and coarsely chopped (about 1/2 lb.)</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">1 avocado, pitted and diced</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">1/2 jalapeno, coarsely chopped with seeds</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">2 garlic cloves, coarsely chopped</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">1/2 onion, coarsely chopped</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">1 lime, juiced</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">3/4 cup cilantro, coarsely chopped</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">1 teaspoon cumin</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">1 teaspoon salt</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">Combine all ingredients in food processor (or blender) and pulse or blend until ingredients are combined.</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">Lime Cilantro Rice</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">....................................</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">Yield: 2 servings</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">1 cup chicken broth</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">1/2 cup rice</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">1 lime, juiced </span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">5 sprigs cilantro</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">Bring broth, rice, lime juice, and cilantro to a boil in a small saucepan. Reduce heat to a simmer, cover and cook for 20 minutes. Remove cilantro and serve.</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">Cumin Seared Scallops</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">.........................................</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">Yield: 2-4 servings</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">8 large scallops</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">salt</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">cumin</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">1-2 tablespoons butter</span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-family:verdana;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">Remove all moisture from the scallops by patting dry with a paper towel. Season both sides with cumin and salt. In a large skillet, melt butter over medium-high heat. Allow skillet to get as hot as possible without burning the butter. (you could substitute olive oil) Add the scallops to the hot pan, sear each side of the scallops for 2-4 minutes depending on the size. Cook the scallops until they are no longer opaque and appear white throughout the center.</span></span></span></div><div><br /></div>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com7tag:blogger.com,1999:blog-1970482541281166132.post-71349071981620811702010-02-12T16:03:00.000-08:002010-02-12T13:03:41.307-08:00making the most out of leftovers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmm0-cfBc0Ywi7ubPrahfQs2i88v0cUmBXHR-hZZ-Ot7kue_C6Wq7R6YbTmrUaGEXWH7z2mtfhr6ShkKMkmlQRudyCGpl15xwPcZ-vdNp37NHtKBbrrGs7yGNptZsGQR8GbNdgqGmD9VM/s1600-h/IMG_4100.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmm0-cfBc0Ywi7ubPrahfQs2i88v0cUmBXHR-hZZ-Ot7kue_C6Wq7R6YbTmrUaGEXWH7z2mtfhr6ShkKMkmlQRudyCGpl15xwPcZ-vdNp37NHtKBbrrGs7yGNptZsGQR8GbNdgqGmD9VM/s400/IMG_4100.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5437079178549725538" /></a>Like many in America, I really wanted to kick off 2010 by improving my food choices. I'm not much of a calorie counter, but I wanted to make a conscious effort to put fresh, good food in my body. I soon realized that it took me the same amount of time (& less money) to make lunch everyday with dinner leftovers than running out to get a sandwich or slice of pizza. This whole pizza thing was happening way too often. Neither Robby or I are one to reheat something in the microwave, so up until this point we have been a no-leftovers kind of family. Up until now that is. I have started a system that seems to be working out pretty well. When I'm preparing dinner the night before, I prepare extra of all of the ingredients. In this case I was making roasted garlic lemon shrimp over pasta. I simply cut a few extra vegetables, and left a few shrimp to marinate in the refrigerator overnight. By the time lunch rolled around the next day, I was prepped and ready to go. In 11 minutes, I had made this delicious pasta dish. The recipe was familiar and all of the tedious parts were already accomplished. I dirtied one skillet (that washed up very quickly), and a rubber spatula (that I threw in the dishwasher; have I mentioned that my dishwasher is my saving grace?). <div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-SSTVW-sT3XLpw3S-lXFIes8G9itJ7vdo6crLhkjxAy8EXy2X7ShHHZdpSh9OwXavHPZ_WMMYFlzEK5RdxRQPyCPaEFw_6asB_nb2udaFsk_m3odu4TBgLOu5oYAAP9qrKjBDEo8CiY/s1600-h/IMG_4110.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-SSTVW-sT3XLpw3S-lXFIes8G9itJ7vdo6crLhkjxAy8EXy2X7ShHHZdpSh9OwXavHPZ_WMMYFlzEK5RdxRQPyCPaEFw_6asB_nb2udaFsk_m3odu4TBgLOu5oYAAP9qrKjBDEo8CiY/s400/IMG_4110.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5437081714397336626" /></a>Now I'm not oblivious to the fact that most people work in an office setting or have littles that require their constant attention so this concept would be completely unrealistic, but for some, this may be a refreshing approach to lunch. My best tip would be to think about lunch while you're making dinner. What can you prep right now, while you already have the cutting board, knives, and ingredients out? You could even test your creativity by thinking of a slightly modified dish with the same ingredients.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJxRyrb1fn30YXFPVV8uewLGsHRPjTLXV-z58ayJX8izvBYF8foW6TjUA61zhNctahs4w-FCUFfTtq1ZUhv0Cp7mQUGMp3gka1RlLrInYSgHOBMamCoRgj_kVkmHLh3CV8Q0gjWB-lxE/s1600-h/IMG_4114.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJxRyrb1fn30YXFPVV8uewLGsHRPjTLXV-z58ayJX8izvBYF8foW6TjUA61zhNctahs4w-FCUFfTtq1ZUhv0Cp7mQUGMp3gka1RlLrInYSgHOBMamCoRgj_kVkmHLh3CV8Q0gjWB-lxE/s400/IMG_4114.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5437078778379574562" /></a><br /></div>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com5tag:blogger.com,1999:blog-1970482541281166132.post-10706668510726747852010-02-11T12:59:00.000-08:002010-02-11T14:41:10.563-08:00Tis' the season for Citrus<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FhRMmUSSJAE-LE73btarjC355yfU3XlHJsRKOPSkDe8Eg2V1rbsSdeQ9iQomX_orgDO0jhrLiyBvIu1yX5SO_1sb8wiUoQRYYlEu3f1JOoYDI3aDv0W_GofWwTTTMTb1_iZPn5Ke15k/s1600-h/IMG_4160.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2FhRMmUSSJAE-LE73btarjC355yfU3XlHJsRKOPSkDe8Eg2V1rbsSdeQ9iQomX_orgDO0jhrLiyBvIu1yX5SO_1sb8wiUoQRYYlEu3f1JOoYDI3aDv0W_GofWwTTTMTb1_iZPn5Ke15k/s400/IMG_4160.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5437093883254807266" /></a>Citrus is in season fall through spring and the perfect way to implement a refreshing touch to your meals. Especially after eating comfort foods like hearty stews, soups, and rich dishes like homemade macaroni & cheese. These lovely mandarin oranges have been popping up at the market on the corner and I can't get over how beautiful they are. I'm so glad that they don't tear off the bright green stems. At .99 per pound, I always come home with a bag full. If you're looking to add a touch of citrus to your recipe line up, consider some of these recipes.<div><div><a href="http://www.stephmodo.com/2010/02/double-lemon-bars.html">Stephmodo's Lemon Bars</a><div><a href="http://kelseyskitchen.blogspot.com/2010/02/simple-stir-fry.html">My Simple Stir-Fry with Mandarin Oranges</a></div><div><a href="http://www.epicurious.com/recipes/food/views/Citrus-Chiffon-Cake-100937">Citrus Chiffon Cake</a></div><div><a href="http://www.marthastewart.com/recipe/candied-citrus-peels">Candied Citrus Peel</a></div><div><a href="http://www.realsimple.com/food-recipes/browse-all-recipes/shrimp-tacos-citrus-cabbage-slaw-recipe-00000000017320/index.html">Shrimp Tacos with Citrus Cabbage Slaw</a></div><div><a href="http://www.gourmet.com/recipes/2000s/2005/06/broiledsalmon">Broiled Salmon with Citrus Yogurt Sauce</a><br /><div><br /></div></div></div></div>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com0tag:blogger.com,1999:blog-1970482541281166132.post-58626959467732003572010-02-10T12:21:00.000-08:002010-02-10T15:48:45.283-08:00conversation heart sugar cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bF2b7cRBeL3HuPq2nz1X6pEt_5h57VrmOsaImb3qysXYO9hr8Md7r3CxKPtAy5wgiHuwC4R7Dafr6f6wfiLwnSTBpR2-CEH4zzh2zlN9YEiWLTBL_cxB0asGB8z2AAgMdb4ZJujW-EE/s1600-h/IMG_4134.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bF2b7cRBeL3HuPq2nz1X6pEt_5h57VrmOsaImb3qysXYO9hr8Md7r3CxKPtAy5wgiHuwC4R7Dafr6f6wfiLwnSTBpR2-CEH4zzh2zlN9YEiWLTBL_cxB0asGB8z2AAgMdb4ZJujW-EE/s400/IMG_4134.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5436716049405021730" /></a>New York is currently being dumped on with the fluffy white stuff so I anticipated a baking project for today. It seemed like a good idea since I knew that I would be home bound all day. I quite enjoyed myself, but I will say that this is not a 1 hour baking project. It took me some time, but luckily I had some extra time today, and I really enjoyed myself.<div>My initial plan was to stop by <a href="http://www.williams-sonoma.com/">Williams - Sonoma</a> yesterday to pick up a heart shaped cookie cutter and more sanding sugar. Then I was drawn in by this <a href="http://www.williams-sonoma.com/products/1401132/">Message in a Cookie</a> product. Usually I like to stick to the basics and essentials when it comes to tools in the kitchen, but boy was I intrigued. It was like letterpress for a cookie! I could customize messages and I knew this would be perfect for my intended snow day project. Last night I made the dough and colored it. (which was a big fat mess and reminded me of the scene in Hook when the kids eat all of that bright colored goop. anyone, anyone?) It was really important to me that I achieved "conversation heart" colors. Then I set up everything properly so that I could wake up to an organized kitchen ready for sugar cookie baking. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPat8e1cK1WdkQEJrg6u3qeAFW7qdbYjUj5Ljgi6lWdLARwDMqy0etQBYTe1LyMj72UCtO-LVaCLf63B-5eCUGLG-c6RUild3Fk3aYcSGzoTxr0iDrdT4UHxYWeuo10dR7Yf7d-cnuVD4/s1600-h/IMG_4089.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPat8e1cK1WdkQEJrg6u3qeAFW7qdbYjUj5Ljgi6lWdLARwDMqy0etQBYTe1LyMj72UCtO-LVaCLf63B-5eCUGLG-c6RUild3Fk3aYcSGzoTxr0iDrdT4UHxYWeuo10dR7Yf7d-cnuVD4/s400/IMG_4089.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5436714254452803986" /></a></div>I used a new sugar cookie recipe that results in super soft cakelike cookies. Recipe courteousy of Erin who brought them to our holiday party. I consumed 7 of them and never told anyone, until now. They are very, very delicious. The dough is a bit tricky and definitely requires that you make it in advance and chill. In fact, after mine had chilled in the fridge all night, I still stuck it in the freezer just before rolling out so that it would be a bit easier to work with. After rolling out the dough (on a very well floured surface) I started pressing away. It took me a minute to get the hang of it, but I soon figured it out and starting plugging in my own Valentines messages. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4yHyNKwLORFQn8pdYouO3_bB6a2Gc-ROvSKsJv6iOhtSG86oQNTHZ89w7tJYqOEiHvvkAZnSpoZIErIAvryCPh-AA4dwg7hUnIG-y7LQuxMrxaksdrpZmN1APrOlqyTJLRksAw33fMKM/s1600-h/IMG_4094.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4yHyNKwLORFQn8pdYouO3_bB6a2Gc-ROvSKsJv6iOhtSG86oQNTHZ89w7tJYqOEiHvvkAZnSpoZIErIAvryCPh-AA4dwg7hUnIG-y7LQuxMrxaksdrpZmN1APrOlqyTJLRksAw33fMKM/s400/IMG_4094.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5436720589178915858" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhnfTV6ESOm8mHWcIYmtLR81c759oPuNxfTTyWAcyEBjE6I6Zn5EYX_pfgl8dfNuFAn1PEh-_NVcYtk4TsK5n2W-LlsUN0B8Md6ybwQwdcJut7yFyEQLSjM3LZc_2bB8eyGYFwEmdyUY/s1600-h/IMG_4092.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVhnfTV6ESOm8mHWcIYmtLR81c759oPuNxfTTyWAcyEBjE6I6Zn5EYX_pfgl8dfNuFAn1PEh-_NVcYtk4TsK5n2W-LlsUN0B8Md6ybwQwdcJut7yFyEQLSjM3LZc_2bB8eyGYFwEmdyUY/s400/IMG_4092.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5436716825039765314" /></a>Although not every cookie came out perfect, I think it was a successful baking day here in the Egan home. I ate a pink "I love you" cookie after lunch and it was divine. Great recipe Erin!<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijS77SHPFqiGH-JGN-yy3wDdDzeWqLjEE1GMhoyjtBRegxu-CSjHCTWnYM3PkVB86FB6RFWBY2ydM4aejYx7iz7ll_mZdRVBUzNO-NAgFhVesJQUhTUowkK4bqKhMg1RLkTZHujQBpiF4/s1600-h/IMG_4142.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijS77SHPFqiGH-JGN-yy3wDdDzeWqLjEE1GMhoyjtBRegxu-CSjHCTWnYM3PkVB86FB6RFWBY2ydM4aejYx7iz7ll_mZdRVBUzNO-NAgFhVesJQUhTUowkK4bqKhMg1RLkTZHujQBpiF4/s400/IMG_4142.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5436725863010754626" /></a><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#666666;">Super Soft Sugar Cookies</span></span></span></div><div><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:'lucida grande';">...............................................</span></span></span></div><div><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">Yield: 2 dozen</span></span></span></div><div><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">1 cup butter, softened</span></span></span></div><div><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">2 cups + 2 tablespoons powdered sugar</span></span></span></div><div><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">2 eggs</span></span></span></div><div><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">8 ounces sour cream</span></span></span></div><div><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">1 teaspoon vanilla</span></span></span></div><div><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon salt</span></span></span></div><div><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">1/2 teaspoon baking soda</span></span></span></div><div><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">4 teaspoons baking powder</span></span></span></div><div><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">approximately 4 1/2 cups flour</span></span></span></div><div><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">Preheat oven to 350 degrees F. Cream together butter and sugar. Add remaining wet ingredients; eggs, sour cream & vanilla. In a separate medium bowl combine salt, baking soda & baking powder. Slowly mix into wet ingredients until combined. Finally, add flour slowly, adding more or less if needed. </span></span></span></div><div><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">Let the dough chill for at least an hour, although longer is preferable. (I suggest sticking it in the freezer for 5 minutes before rolling out) Roll out dough on a well floured surfaced and cut into shapes. Bake for 8-10 minutes, depending on size. </span></span></span></div><div><span class="Apple-style-span" style="color:#666666;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">Keys to the cookies: Roll the dough at least 1/4 inch thick and don't overbake. </span></span></span></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_OdhMtjQZVFxP_FzWBMs9HTsdk1QF3TipJnRQicEUIxQBgsPekX1fX7DIBgM2biYHAamo5iV1SoW3DGMX2DySK7eXzL-w-dx31lGNW0ibxSbGBU90wMicmZiqR6V8UBuNn0IwLO6xj4/s1600-h/IMG_4122.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_OdhMtjQZVFxP_FzWBMs9HTsdk1QF3TipJnRQicEUIxQBgsPekX1fX7DIBgM2biYHAamo5iV1SoW3DGMX2DySK7eXzL-w-dx31lGNW0ibxSbGBU90wMicmZiqR6V8UBuNn0IwLO6xj4/s400/IMG_4122.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5436717389883051250" /></a><br /></div>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com72tag:blogger.com,1999:blog-1970482541281166132.post-63495639150852208242010-02-08T08:53:00.000-08:002010-02-08T10:45:30.950-08:00simple stir-fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSgesjyTmVgeM5vR7Wq-bpY1DMH73O8I51sUiIZ1mAnZXfjcTSP4ZGJ_qrKCqpzE8AyENELgKsGxmTmSAW-B8534xsadq3RH0T4cCpAef2zoY2wnAst-pwzInRSgK8bTLstAgyXyMpSvA/s1600-h/IMG_4023.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSgesjyTmVgeM5vR7Wq-bpY1DMH73O8I51sUiIZ1mAnZXfjcTSP4ZGJ_qrKCqpzE8AyENELgKsGxmTmSAW-B8534xsadq3RH0T4cCpAef2zoY2wnAst-pwzInRSgK8bTLstAgyXyMpSvA/s400/IMG_4023.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5435937041670153474" /></a>There has been a lot of impromptu meals around here lately that include me eating solo due to Robby's work schedule. (boo) To make a sincere effort to stop taking advantage of Little Luzzos Pizza across the street, I've been making a lot of stir-fry. I forgot just how much I enjoy stir fry until this month. It is healthy, delicious, and comes together SO fast. (It only took me 7 minutes the other night!) What has worked out nicely for me is to take 10 minutes when I get home from the market and cut vegetables, followed by putting them in zipper bags. Then it becomes super easy to incorporate veggies into meals on a regular basis...especially stir-fry. I also appreciate the creativity that comes with making a dish like this. Swapping ingredients in and out, depending on what you have on hand can make for fantastic variation and a recipe that you will never get tired of. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMH445WyXwnFC4g00LvQCOB9x5fPOclykQxZn0ShyphenhyphenGcJMH4Ykbl4vFKHggw5AhnTeNIkopxECG6r1NeRuEDNsJmqzUdcPlmFGF0WTeykLrA0hpM2Jcn90hVFXCaTgt6KoQN0GSa8TwcA/s1600-h/IMG_4038.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXMH445WyXwnFC4g00LvQCOB9x5fPOclykQxZn0ShyphenhyphenGcJMH4Ykbl4vFKHggw5AhnTeNIkopxECG6r1NeRuEDNsJmqzUdcPlmFGF0WTeykLrA0hpM2Jcn90hVFXCaTgt6KoQN0GSa8TwcA/s400/IMG_4038.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5435936602549293474" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBk9HSXW55OQsX7Vshee_k8lPnkPpuZNnfDK0jaeZg7TEoeYMhn55lZhqijde1yO4EUAQZtiZk-NIznjXK9KaC_sSkDyoLUnAkR8JjyHVDwNTGqyyEgskbdcHrc4CE0LwHVVt_ygRZWQ/s1600-h/IMG_4047.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBk9HSXW55OQsX7Vshee_k8lPnkPpuZNnfDK0jaeZg7TEoeYMhn55lZhqijde1yO4EUAQZtiZk-NIznjXK9KaC_sSkDyoLUnAkR8JjyHVDwNTGqyyEgskbdcHrc4CE0LwHVVt_ygRZWQ/s400/IMG_4047.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5435936224660314706" /></a><div><span class="Apple-style-span" style=" ;font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:medium;">Simple Stir-fry</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';">...........................................</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">Yield: 1-2 servings</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">1-2 chicken breasts, sliced thin</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">2 teaspoons cornstarch</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">1 tablespoon peanut or sesame oil</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">1 teaspoon ginger, minced</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">1/4 cup red bell pepper, julienne</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">1/4 cup green bell pepper, julienne</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">1/2 cup snow peas, sliced thin</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">1/4 cup red onion, sliced thin</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">2 tablespoons Asian sweet chili sauce</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">2 tablespoons soy sauce</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">1 tablespoon rice vinegar</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">1/4 cup baby bok choy, sliced crosswise into 1/2 inch slices</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">1/4 cup mandarin oranges, peeled & segmented</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">1/4 cup green onions, thinly slice on a diagnol</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;">Place chicken strips in a medium size bowl. Sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat oil in large non-stick skillet or wok over medium-high heat. Add minced ginger, stir 30 seconds. Add chicken; stir fry until chicken is beginning to brown an is almost cooked through, 2-3 minutes. Add bell peppers, snow peas and onion; toss for 1 minute. Add sweet chili sauce, soy sauce and rice vinegar; boil until sauce thickens slightly, tossing to blend, about 1 minute. Stir in bok choy, mandarin oranges, and scallions. Stir-fry just until bok choy is just wilted. Season to taste with salt and pepper. Transfer to serving dish and top with remaining green onions. </span></span></div><div><div><br /></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMXZZDhTK-R3ZlHURr-Be43Amu8oitcvSu6nfHaVKZBeXgCTFguWgZqFgpDIAE7fXxvUSG_5D6n2UY1lIIf1ff2KlHZ2wL6yvRWE0mllbpze8u6pmEOhnVC9YcZzBcuaUZAuN1Ok-5x0/s1600-h/IMG_4051.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMXZZDhTK-R3ZlHURr-Be43Amu8oitcvSu6nfHaVKZBeXgCTFguWgZqFgpDIAE7fXxvUSG_5D6n2UY1lIIf1ff2KlHZ2wL6yvRWE0mllbpze8u6pmEOhnVC9YcZzBcuaUZAuN1Ok-5x0/s400/IMG_4051.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5435935894128855378" /></a>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com4tag:blogger.com,1999:blog-1970482541281166132.post-35766798131264004942010-02-05T09:24:00.000-08:002010-02-05T14:38:33.089-08:00looks too good to use<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqJTdWfrFdh4NH83G7g9gDi9Pgu-_B96EVM6-a9T0U2KxqWI0sILdDBRdt9F0J34uyX-ZgL8D5m7mPLTOljO9ru5sGwVw_jE2dfNQV-inc1GAxYtS0Am0DfY9wJICJXFBXip_Vuf5Zqdw/s1600-h/IMG_4019.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqJTdWfrFdh4NH83G7g9gDi9Pgu-_B96EVM6-a9T0U2KxqWI0sILdDBRdt9F0J34uyX-ZgL8D5m7mPLTOljO9ru5sGwVw_jE2dfNQV-inc1GAxYtS0Am0DfY9wJICJXFBXip_Vuf5Zqdw/s400/IMG_4019.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5434812134489130034" /></a>Have you ever purchased something that looks too good to use? I <a href="http://kelseyskitchen.blogspot.com/2009/12/what-week.html">mentioned</a> these unique <a href="http://www.dealextreme.com/details.dx/i.0~sku.31002">japanese notepads</a> a while back, placed my order, and you should have seen my excitement when they arrived! They are super innovative and a great addition to our desk space. The only problem is that every time I go to tear off one of the pieces of paper to jot down a note, a serious feeling of guilt comes over me. I don't want to ruin how beautiful they are! You would think that I could get over it since I order 3 apples and 3 pears, but I have yet to use the notepads for their intended purpose! I think they would be a charming gift for a school teacher (especially the apples) or the foodie in your life. I secretly want to order more...but have run out of desk space to display them (especially if they are never going to be used up!)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRgJGJS6Uc2q3AWbTNUqavuY63G9dFs1EY7pdkEtW3d7r-saqZ6im_i6Exh1q6JYwrEleP-9V1wISwimwf05yz8mBcQDae4vGnbPzYxmixM7HJ3oK9xSfQMmcFEEkLhLqN-Kp-1qQ4Js/s1600-h/IMG_4014.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQRgJGJS6Uc2q3AWbTNUqavuY63G9dFs1EY7pdkEtW3d7r-saqZ6im_i6Exh1q6JYwrEleP-9V1wISwimwf05yz8mBcQDae4vGnbPzYxmixM7HJ3oK9xSfQMmcFEEkLhLqN-Kp-1qQ4Js/s400/IMG_4014.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5434811811359475170" /></a>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com3tag:blogger.com,1999:blog-1970482541281166132.post-85442258211989469482010-02-04T10:47:00.001-08:002010-02-04T11:13:18.732-08:00homemade granola bars<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCefikyqacMNDNG-NuD9qzEHb9wo-2Vwk_iO3GrKDVbbq1BrQC0lsXq9Jxl471Flj5YyW1NM3e-1PNa8yIGTEkn4ZLru9-kALvCfI-vzs2ERwX1_AcJOzBA10DBt15jsOSa5ZOV2WCu0/s1600-h/IMG_3996.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaCefikyqacMNDNG-NuD9qzEHb9wo-2Vwk_iO3GrKDVbbq1BrQC0lsXq9Jxl471Flj5YyW1NM3e-1PNa8yIGTEkn4ZLru9-kALvCfI-vzs2ERwX1_AcJOzBA10DBt15jsOSa5ZOV2WCu0/s400/IMG_3996.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5434462824552352114" /></a><span class="Apple-style-span" style="color:#666666;">If your New Years Resolutions to eat better still exists and you are looking for a healthy snack to have on hand that comes straight from your kitchen, look no further. This granola bar recipe turned out delicious! It was so easy to make and you could easily customize the recipe to your liking. (chocolate chips, coconut, dried fruit, etc.) They came together super quickly, with little mess, and tasted excellent. It's also another great recipe for kids in the kitchen. Three cheers for healthy snacking!</span><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="color:#666666;"><br /></span></span></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="color:#666666;">Homemade Granola Bars</span></span></span></div><div><span class="Apple-style-span" style="font-size:x-small;"><span class="Apple-style-span" style="color:#666666;">..........................................................................</span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">Yield: 24 servings</span></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">2 cups rolled oats</span></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">3/4 cup packed brown sugar</span></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">1 teaspoon ground cinnamon</span></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">1 cup AP flour <span class="Apple-style-span" style="font-size: small;">-or- whole wheat flour</span></span></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#666666;">3/4 cup dried fruit <span class="Apple-style-span" style="font-size: small;">-or- coconut, chocolate chips, raisins, etc.</span></span></span></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';color:#666666;">3/4 teaspoon salt</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';color:#666666;">1/2 cup honey</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';color:#666666;">1 egg, beaten</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';color:#666666;">1/2 cup vegetable oil</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';color:#666666;">2 teaspoons vanilla</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';color:#666666;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';color:#666666;">Preheat the oven to 350 degrees F. Line with parchment or grease a 9x13 in. baking pan.</span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';color:#666666;">In a large bowl, mix together the oats, brown sugar, cinnamon, flour, dried fruit,and salt. Make a well in the center and pour in the honey, beaten egg, oil and vanilla. Mix well, folding the wet ingredients into the dry ingredients. Press the mixture evenly into the prepared pan. </span></div><div><span class="Apple-style-span" style="font-family:'lucida grande';color:#666666;">Bake for 25 to 30 minutes in the preheated oven, until the bars begin to turn golden at the edges. Cool bars for 5 minutes, then cut into bars while they are still warm. Do not allow the bars to cool completely before cutting or they will be to too hard to cut. </span></div><div><div><br /></div></div>Kelseyhttp://www.blogger.com/profile/03096314902524326175noreply@blogger.com5