tag:blogger.com,1999:blog-75930418335143739042024-02-19T04:06:26.768-08:00A Supertaster's SanctuaryMemories and inspirations by a passionate "foodie" and "supertaster"Andrea Siebert Petersonhttp://www.blogger.com/profile/16758936381514917019noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-7593041833514373904.post-48189595100536149572018-12-24T16:00:00.000-08:002018-12-29T11:28:19.438-08:00Salt-Encrusted Herb-Roasted Prime Rib!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9nc_KycGZMxOIEQ0TvXbAJCyhvOkBETJ2Hks3ieHeYS58CaXItTo60Kccux504qSTsJGUROK7oVQqeo9MfxZ1uFjXhxLoAuWkStAoueVOjEmSR-9Ck4x8VsC2uDmXf7UiQ3TpJeJJAts/s1600/IMG_3901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9nc_KycGZMxOIEQ0TvXbAJCyhvOkBETJ2Hks3ieHeYS58CaXItTo60Kccux504qSTsJGUROK7oVQqeo9MfxZ1uFjXhxLoAuWkStAoueVOjEmSR-9Ck4x8VsC2uDmXf7UiQ3TpJeJJAts/s320/IMG_3901.JPG" width="320" /></a></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Well friends it's almost a brand new
year! And, after 5.5 years of teaching at the university level, I am putting
down my spectacles and red marking pen for a season to focus on other passions
of my life. This, of course, means getting back to creating and crafting in my
KITCHEN more than I've had time for of late. </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">When my husband Steve and I opened our business, and I started teaching in the Hospitality, Tourism & Events Department at Metropolitan State University of Denver, </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LrMfc-QKL3Y06buV2SBHf8TQcydUALFtVuKVIEhLU7Ls-KO7iK9EXmhNTMC3TIN0aLIiP_IyHfOxwJBE51ZP0ozD0xdqis5ygEZBA7cqYpdWFbkWOOOdSJePla5w_-PpXfh3jj8SylQ/s1600/2014-02-26+16.00.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1196" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-LrMfc-QKL3Y06buV2SBHf8TQcydUALFtVuKVIEhLU7Ls-KO7iK9EXmhNTMC3TIN0aLIiP_IyHfOxwJBE51ZP0ozD0xdqis5ygEZBA7cqYpdWFbkWOOOdSJePla5w_-PpXfh3jj8SylQ/s200/2014-02-26+16.00.15.jpg" width="149" /></a></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">my days in the kitchen were severely compromised. However, it has been a priority since opening those business doors in February of 2014 that our employees are honored in a very big way on their individual birthday. We have kept that tradition for nearly 5 years now, and this week, amidst all the holiday hooplah was no exception, as Mike Thompson, one of our technicians, was honored for his December birthday on none other than Christmas Eve! </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">The rule is the birthday boy or girl gets to choose the menu and I make it for them and everyone enjoys. Well, when Mike asked for Prime Rib, I wasn't completely certain it would work out, as the new shop where he works (our second store that opened this year) is 25 minutes from my kitchen. Well, I'm happy to report that thanks to this amazing process, tweaked from multiple recipes and web video how-to's, it turned out great! You should definitely try this, as it is nearly fool-proof!</span></div>
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<b><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Salt-Encrusted Herb-Roasted Prime Rib</span></b></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Large bone-in prime rib roast (6-10 lbs) with ribs attached/intact</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">1 box (3 lbs./6 cups) Kosher salt</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Large roasting pan with 2 inch edges </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Standard kitchen oven-proof meat thermometer</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Extra Virgin Olive Oil (EVOO)</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Fresh or dried minced shallots</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Minced fresh Rosemary</span> </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Freshly ground coarse black pepper</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">(Sorry I don't have actual amounts to share with you, but after years of cooking the eyeballing it method worked for me here and I didn't measure!)</span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Process:</span></div>
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<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Take roast out of refrigeration and let sit at room temperature for 1-2 hours</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><u>Meanwhile make herb rub as follows</u>:</span></li>
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<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Measure 2-3 Tablespoons of EVOO into small glass bowl and add shallots (I used dried as I ALWAYS have them on hand thanks to <a href="https://www.amazon.com/Harmony-House-Foods-Shallots-Chopped/dp/B0039QOROW/" target="_blank">Amazon</a> & Harmony House and the EVOO works to reconstitute them.)</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Add minced fresh Rosemary - keep in mind this is a very herbaceous flavor--some like a lot and some not as much. You could opt for any other favorite including Thyme or even Oregano</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Add coarse black pepper to your taste level</span></li>
</ul>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <u>Next make salt rub</u>:</span></li>
<ul>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Place entire box of Kosher salt in large bowl</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Add about 1/2 cup of water and stir together. Add more water as needed to create a paste consistency that still leaves salt grains essentially intact. You should be able to press the mixture against the side of the bowl and it will readily cling. </span></li>
</ul>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><u>Preparing the Meat:</u></span></li>
<ul>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Preheat oven to 475 degrees Fahrenheit (245 degrees Celsius)--yes, that's HOT!</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Remove strings from roast if it is tied up</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Place about 1-inch of salt paste in bottom of roasting pan in an oval shape the size of the roast</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Place the roast on top of this salt base, with the fat side up. Do not trim the fat!</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Cover the top of the roast (mostly fat) with the herb rub</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Now comes the fun part, using ALL of the rest of the salt, encase the entire roast with the salt paste. This takes a little time, but is not difficult if the paste is the correct consistency. </span></li>
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<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><u>Roasting the meat</u>:</span></li>
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<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Now place the meat thermometer fully into the center of the roast where visible and reaches the middle of the meat (see my "in the gas oven" picture below)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn1I1PXydfVH_Dmg6NBDOpIRPVsqBv-mgblu0RO60URBSqn05omkvmNsMXwQuLdJukTnsNYqHkOhgzVmcac3ckOX-7HQIStt8whmfXvSwx3VRXQX46ghFtrwF4O-lrvwfmU1e4_5eH1n0/s1600/IMG_3898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn1I1PXydfVH_Dmg6NBDOpIRPVsqBv-mgblu0RO60URBSqn05omkvmNsMXwQuLdJukTnsNYqHkOhgzVmcac3ckOX-7HQIStt8whmfXvSwx3VRXQX46ghFtrwF4O-lrvwfmU1e4_5eH1n0/s400/IMG_3898.JPG" width="400" /></a></div>
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<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> You want to roast the meat at this high temperature for about 30 minutes then turn the temp down to 425 degree F (220 C)</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">The
final roasting time at the reduced temp is all about reading the
thermometer correctly and taking this baby out at the appropriate time,
as overcooked Prime Rib is a travesty! </span><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Bottom
line, it is completely ready to come out of the oven when that
thermometer hits 125 degrees F (52 C)! Keep in mind that meat continues
to "cook" internally out of the oven, so you cannot mess with this or
you will be sorry. (125 degrees F ensures a rare to medium rare 130-135 degrees F after resting time.) </span></span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">This
roast took another 1.5 hours fluctuating between 450 and 425 F (Since I
was in a time crunch, I upped the heat a couple of times to get that
needle to move!). </span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">Once
out of the oven, cover with heavy-duty aluminum foil and let rest for
at least 10 minutes. (With the travel time to serving location, mine
rested for 30 minutes and was lovely!)</span></li>
<li><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">It should look like this before carving, at which point you remove the salt casing, separate the ribs (these literally fell off) and slice!</span> </span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_iYcQEPrw3fW105UtfzN5v9Nt4j1BzEOSFztLUZFRXBFIiOmKhVuM4UzfS9RFfRUdDHv9-uQC0BrA9f7tS_rJjMGjleZIszXEOLxw8P35Imz6EN-TeHSYsd2biFued1LlgKbVpsgzkUQ/s1600/IMG_3901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_iYcQEPrw3fW105UtfzN5v9Nt4j1BzEOSFztLUZFRXBFIiOmKhVuM4UzfS9RFfRUdDHv9-uQC0BrA9f7tS_rJjMGjleZIszXEOLxw8P35Imz6EN-TeHSYsd2biFued1LlgKbVpsgzkUQ/s320/IMG_3901.JPG" width="320" /></a><span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">This was hands-down the most fool-proof method with a BEAUTIFUL piece of meat that everyone raved about. It could have been even rarer for some, but we all had our favorite piece, including the crusty ends for me! Served with Mike's requested cheesy potatoes and cherry pie with homemade chocolate ice cream (a life-changing experience of taste reminiscent of a chocolate-covered cherry!), we were all in a food coma. </span></div>
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">If you are still nervous about this method, there are plenty of how-to's online with variations <a href="https://www.tasteofhome.com/recipes/salt-encrusted-prime-rib/" target="_blank">Taste of Home </a>& <a href="https://www.foodandwine.com/recipes/salt-crusted-prime-rib-roast" target="_blank">Food & Wine</a>. Do a bit of research, as I did, and you will be enjoying this gorgeous roast with your own family in no time! </span><br />
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<span style="mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">ENJOY!</span><br />
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-->Andrea Siebert Petersonhttp://www.blogger.com/profile/16758936381514917019noreply@blogger.com09852 Zenith Meridian Dr, Englewood, CO 80112, USA39.536898500000007 -104.855016139.536516000000006 -104.8556466 39.537281000000007 -104.8543856tag:blogger.com,1999:blog-7593041833514373904.post-84622011959092797742015-08-21T10:00:00.000-07:002018-12-29T10:18:16.156-08:00New Custom Kitchen 2015!OK, so blogging my kitchen exploits hasn't been a priority of late, I know. However, it takes time to custom build a home allowing me to fully outfit the sanctuary of my dreams, equipped with a Thermador range with steam oven and warming drawer, a Thermador Sapphire dishwasher, and a prep pantry that actually has had some friends drooling. <br />
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Hey, it took me to the age of 49 to realize this dream, so I'm not ashamed to be proud of it. Thanks to <i>Pinterest</i> and <i>Houzz</i>,
our builder and his amazing trim carpentry team were able to take my
entire notebook of ideas and seamlessly weave them together. It's quite
awesome, wouldn't you agree?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirhCdORbCZyReHj0pz5Or8CB1WH8BFwwnQ4iYJhYzZKWJD3uqnO-_e0BltGwjuPZLdzM-nGZTZREOccFr3No3JN-0d7p8MNeIuKtzdDauo5iJ0Qd0h8rxRikpjSwW7S7CKxf1st1jNsHM/s1600/IMG_1310+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirhCdORbCZyReHj0pz5Or8CB1WH8BFwwnQ4iYJhYzZKWJD3uqnO-_e0BltGwjuPZLdzM-nGZTZREOccFr3No3JN-0d7p8MNeIuKtzdDauo5iJ0Qd0h8rxRikpjSwW7S7CKxf1st1jNsHM/s400/IMG_1310+3.JPG" width="400" /> </a></div>
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At any rate, I have found myself back in the kitchen more these days, and soon will be bringing you my creations once again! Until then, I'm just going to sit here and enjoy that "new house" smell. AAAAAHHHH! </div>
Andrea Siebert Petersonhttp://www.blogger.com/profile/16758936381514917019noreply@blogger.com02551 Eastview Dr, Castle Rock, CO 80104, USA39.348163 -104.8001009999999813.8261285 -146.10869499999998 64.8701975 -63.491506999999984tag:blogger.com,1999:blog-7593041833514373904.post-72396751983964746722013-07-19T16:37:00.000-07:002013-07-19T16:43:23.767-07:00My Recipe Files are Lifesavers!<span style="font-size: small;">OK, so I promised this several weeks ago. You should know by now that blogging on my end never follows the schedule that the rest of my life routinely requires. I just have to say that good intentions ought to get me credit. Yet, imagine finding out in May that you will be teaching not 1, not 2, but 3 courses at a local university beginning in mid-August AND between then you have to deliver a written module for an academic publication! Yikes. Thankfully I'm never not lacking for rising to a challenge. </span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">So, when it was time to host a dinner party the end of June (that we'd had on the books for well over a month), I had to go to my well-organized files for ideas and inspiration. Here is where I am so glad that over the years I have spent the time on tearing and filing. About 6 years ago when the issues of <a href="http://www.bonappetit.com/" target="_blank"><i>Bon Appetit</i></a>, <a href="http://www.foodandwine.com/" target="_blank"><i>Food & Wine</i></a>, <a href="http://www.realsimple.com/magazine-more/index.html" target="_blank"><i>Real Simple</i></a> and <a href="http://www.southernliving.com/magazine/" target="_blank"><i>Southern Living</i></a> were piling up in every corner of my pantry, closet, and kitchen, I knew I had to come up with a plan. Sure, today just about everything is online. But I'm both a visual and tactical person. I still love a magazine in my hand, on the plane with me, and then referring to it beyond a typical monthly life. </span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">So, rather than move pounds and pounds of magazines from Dallas to Houston, I worked hard to cull through all in my possession, tearing out the recipes and ideas I knew I would actually attempt some day and leaving the rest. (Rather than filling a landfill, they were either recycled through my former great city of <a href="https://www.plano.gov/index.aspx?NID=688" target="_blank">Plano's recycling program</a> or donated to a local school for art projects). Next, I gathered an extra file box and a bunch of file folders and my <a href="http://global.dymo.com/enCA/ProductAccessories/LetraTag.html" target="_blank">Dymo LetraTag handheld labeler</a> and went to town creating categories and filing away my glossies for future reference. Most files were just like the kind you would find in a traditional recipe box. But, since I happen to be a cheesecake fanatic/connoisseur, that was a separate file. Whenever the mags pile up, I take to tearing and filing yet again.</span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6-Kc4V4qaClLOApIzSEiqqf_wnZpakqcvQL_xHUWa7DqpQlxuryckdhdfhwI6871gBfsPmSe7AFD_LZ1f7hxhkD25z8lpHnNcgW5kNRrLltb0GZQ4eTMNaX5Sm-Z24C6deixvohLwEE/s1600/chef+hat+tools.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6-Kc4V4qaClLOApIzSEiqqf_wnZpakqcvQL_xHUWa7DqpQlxuryckdhdfhwI6871gBfsPmSe7AFD_LZ1f7hxhkD25z8lpHnNcgW5kNRrLltb0GZQ4eTMNaX5Sm-Z24C6deixvohLwEE/s320/chef+hat+tools.JPG" width="228" /></a></span></div>
<span style="font-size: small;">Fast forward June and party planning. I am happy to report God has gifted me with the distinctive talent of reading a recipe and being able to tell you if it is a winner or loser, all subject to my (& our family's) tastes and preferences. This knack has certainly served me well over the years, as typically any dinner party in my house consistently includes about 75% new recipes. Now, if you are not experienced in the kitchen, then plug your ears and pretend you never heard that. However, if you know your away around more than the basics, it actually isn't all that scary to try out new recipes on your guests--especially if you are halfway decent at pairing types and flavors. For instance, Home Economics 101 taught me you eat with your eyes first, so don't make the plate boring and colorless. Let's face it, chicken breasts with white cauliflower and mashed potatoes might all taste well together, but certainly don't look appealing (unless your theme is black and white and they are served on black plates--but that's another post). </span><br />
<span style="font-size: small;"><br /></span>
<span style="font-size: small;">Back to the party...friends were coming, I was knee-deep in writing and needed a "pull out the stops' menu for summer dining. I thought of gazpacho right away, but usually it is based on tomatoes, which I despise in raw/cold form! To the rescue were my files for Appetizers, Soups, Main Dishes-Pork, and Desserts. Here's how the menu shaped up, every item of which came from my mag files and was a recipe I'd never tried before! And, as promised, I've included Bon Appetit's amazing summer <a href="http://www.epicurious.com/recipes/food/views/Watermelon-and-Cucumber-Gazpacho-232543" target="_blank">Watermelon Gazpacho</a> recipe, tweaked just a bit (another knack), which kicked off the main meal smashingly! </span><br />
<br />
<span style="font-size: small;">Appetizers:</span><br />
<ul>
<li><span style="font-size: small;"><a href="http://www.bonappetit.com/recipes/2003/10/fig_and_pomegranate_tapenade" target="_blank">Fig & Pomegranate Tapenade</a> on Baguettes (Bon Appetit Oct 2003)</span></li>
<li><span style="font-size: small;"><a href="http://www.bonappetit.com/recipes/2003/07/creamy_white_bean_dip" target="_blank">Creamy White Bean Dip</a> with Pita Bread triangles & <span dir="auto">crudités</span></span></li>
</ul>
<span style="font-size: small;"><span dir="auto">Main Meal:</span></span><br />
<ul>
<li><span style="font-size: small;"><span dir="auto"><a href="http://www.epicurious.com/recipes/food/views/Watermelon-and-Cucumber-Gazpacho-232543" target="_blank">Watermelon Cucumber Gazpacho</a> (Bon Appetit August 2005)</span></span></li>
<li><span style="font-size: small;"><span dir="auto"><a href="http://www.myrecipes.com/recipe/pork-tenderloins-balsamic-strawberries-50400000127122/" target="_blank">Grilled Pork Tenderloin with Balsamic Strawberries</a> (Southern Living April 2013)</span></span></li>
<li><span style="font-size: small;"><span dir="auto"><a href="http://www.familycircle.com/recipe/pasta/orzo-pilaf/" target="_blank">Orzo Pasta Pilaf</a> w/capers and parsley (Family Circle May 2010)</span></span></li>
<li><span style="font-size: small;"><span dir="auto">Grilled Asparagus (ok, no recipe but just threw on the grill in a basket with some herbs)</span></span></li>
</ul>
<span style="font-size: small;"><span dir="auto">Dessert:</span></span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMp8Q3iD7OGWtVhOY7Jo6W8h0CTEZAN93btWDJWLp-C_P8DLMe5jCil4vl5VZfk8Hpc_5_A9P4TB3oCvQ-m4XgC3YbeO-hfzwwMcN_IZSgvtpPjbaMkYMHxojkAyyn4RgNpCy4uFLS3tI/s1600/blackberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMp8Q3iD7OGWtVhOY7Jo6W8h0CTEZAN93btWDJWLp-C_P8DLMe5jCil4vl5VZfk8Hpc_5_A9P4TB3oCvQ-m4XgC3YbeO-hfzwwMcN_IZSgvtpPjbaMkYMHxojkAyyn4RgNpCy4uFLS3tI/s200/blackberries.jpg" width="200" /></a></span></div>
<ul>
<li><span style="font-size: small;"><span dir="auto"><a href="http://www.southernliving.com/food/holidays-occasions/best-summer-fruit-cobblers-recipes-00400000045576/page15.html" target="_blank">Southern Living's Blackberry Peach Cobbler Bars</a> (to die for--you need to make these!) with <a href="http://www.bluebell.com/" target="_blank">Blue Bell</a> Homemade Vanilla (the absolute best ice cream in the world). The gorgeous berries pictured above were my inspiration to make this treat, along with my lifelong love of peaches!</span></span></li>
</ul>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX13f9y2cjwGHp0wFvfTWjbx-6rS0aoJbmqmhs1DmeIpwT3ALxx6r2kozjo4kQZyH4Y5yxweII_xJv54wyGjjY5mJD3-JV0FtHVDVwAKvDP5VmlNvTG3jFJtYTX2q_6QD7xNhvPOv2sE8/s1600/watermelon+gazpacho1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX13f9y2cjwGHp0wFvfTWjbx-6rS0aoJbmqmhs1DmeIpwT3ALxx6r2kozjo4kQZyH4Y5yxweII_xJv54wyGjjY5mJD3-JV0FtHVDVwAKvDP5VmlNvTG3jFJtYTX2q_6QD7xNhvPOv2sE8/s400/watermelon+gazpacho1.jpg" width="400" /></a></span></div>
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<span style="font-size: small;"><a href="http://www.epicurious.com/recipes/food/views/Watermelon-and-Cucumber-Gazpacho-232543" target="_blank"><b><span dir="auto">Bon Appetit's Watermelon & Cucumber Gazpacho</span></b></a></span></div>
<br />
<span style="font-size: small;">1 3-lb seedless watermelon, diced (about 5 cups), divided</span><br />
<span style="font-size: small;">1 small cucumber, peeled, seeded, diced (about 1 cup) - Note: I used English cucumber, seedless!</span><br />
<span style="font-size: small;">1 medium-size red bell pepper, seeded, diced (about 1 cup) - Note: I used an orange bell pepper</span><br />
<span style="font-size: small;">1 medium-size yellow bell pepper, seeded, diced (about 1 cup)</span><br />
<span style="font-size: small;">1 small jalapeno chile, seeded minced</span><br />
<span style="font-size: small;">3 pale green inner celery stalks, diced (about 1/2 cup)</span><br />
<span style="font-size: small;">1/2 small red onion, diced (about 1 cup)</span><br />
<span style="font-size: small;">1/4 cup finely chopped fresh mint</span><br />
<span style="font-size: small;">3 T fresh lime juice</span><br />
<span style="font-size: small;">2 T red wine vinegar</span><br />
<span style="font-size: small;">1/4 t salt</span><br />
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<span style="font-size: large;"><span style="font-size: small;">Puree 4 cups watermelon in blender until smooth (I used my food processor but it was messy!). Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours (mine was in the fridge about 6 hours and was fine, as I did all the chopping of everything except watermelon the night before then put it all together morning of). Bon Appetit calls for topping with a dollop of creme fraiche which I simply didn't do, but it would have been great. I just couldn't find any at my store when power shopping a few days previous. Oh, and I told you it was messy using my food processor but I thought the remnants of watermelon juice on my Harrods towel (thanks to my sweet daughter, Lexi for bringing across the pond for me), looked pretty enough to capture for posterity. Enjoy!</span></span><br />
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Andrea Siebert Petersonhttp://www.blogger.com/profile/16758936381514917019noreply@blogger.com2tag:blogger.com,1999:blog-7593041833514373904.post-52447321176045352002013-05-01T16:46:00.006-07:002013-05-01T16:48:37.334-07:00I'm Sorry! Lemon Pasta with ShrimpHow does one begin to say "I'm sorry" for letting finishing a
master's degree, operating a separate small business, moving from Texas
to Colorado, and Pinterest keep me from blogging? Well, there's no easy
way ever to ask forgiveness except to eat the proverbial "crow" and get
it over with. So, dear friends, I'm back to sharing my adventures in the
kitchen with you--hopefully on a regular basis--so please forgive me for not sharing sooner.<br />
<br />
If you
know me at all, it's not for a lack of cooking--no! no! What I have
allowed to keep me from sitting down and typing up the goodies are silly
things like "other bloggers' photos are so much prettier than mine" and
"oh, let me just troll through Pinterest for a few minutes" and even
"now where did I file those photos I took of that recipe?" So, if you
can live through the basics of my ramblings and the non-professional
photos, I think you'll still glean some insight into what turns my
kitchen into a playground and sanctuary of sanity on a regular basis!<br />
<br />
How
about on this snowy first day in May? (yes, you read that right): My
shrimp version of <a href="http://www.davidrocco.com/recipes/pastas/spaghetti_limone.asp" target="_blank">David Rocco's Spaghetti A Limon</a>--so simple, and so
delicious. During all the many days I was tied up with writing papers and completing projects for my master's degree, I had to find quick and easy dinner recipes that were still full of flavor. This one truly made me smile every time I made it!<br />
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Andrea's Quick Lemon Pasta with Shrimp:<br />
<br />
<span class="maintext">1 lb pkg. capellini pasta (that's the smaller sticks of spaghetti)<br />
1 garlic clove, for rubbing <br />
lemon juice from 2 lemons, freshly squeezed <br />
5 tablespoons extra virgin olive oil (EVOO-use <a href="http://thewoodlands.oilandvinegarusa.com/extra-virgin-olive-oil-with-lemon.html" target="_blank">lemon flavored</a> if you can find it. I buy mine at <a href="http://oilandvinegarusa.com/" target="_blank">Oil & Vinegar</a>--I'm addicted to their products and now have to stock up whenever I travel to Texas!)<br />
salt to season <br />
1 cup parmesan cheese, finely grated, plus extra for sprinkling/garnish (I also like the large grated chunks for the garnish finish)<br />
the zest of 1 lemon, freshly grated</span><br />
<span class="maintext">1 12-oz. pkg. frozen jumbo cooked shrimp, peeled & deveined with tails (or cook up fresh if you prefer)</span><br />
<span class="maintext">1 T lemon EVOO (kicks up flavor another notch) </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZfsWRC051b6burdB_szsMWOw33CoGCcEjN5lK92Eh6j0udJbxqBE1htUprsfXWEOl5agR9cQ7htTh4jd2Kt21wr99EXxSXDxkG9FpVtu0hA5JWWBvDuCWv3hFlKW7nsaWkWtwoaxXXY/s1600/100_2436.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvZfsWRC051b6burdB_szsMWOw33CoGCcEjN5lK92Eh6j0udJbxqBE1htUprsfXWEOl5agR9cQ7htTh4jd2Kt21wr99EXxSXDxkG9FpVtu0hA5JWWBvDuCWv3hFlKW7nsaWkWtwoaxXXY/s320/100_2436.JPG" width="320" /></a><span class="maintext"><br /></span>
<span class="maintext">1) Bring large pot of cold, well-salted water to a boil.</span><br />
<span class="maintext">2) Add entire package of pasta, stirring to avoid sticking.</span><br />
<span class="maintext">3)
Cut garlic in half and rub the exposed area all over the interior of a
large pasta serving bowl. This offers the flavor of the garlic without
adding it to the recipe! Such a smart trick. You can trash the garlic at
this point, or cut it up and use it in something else you happen to be
cooking that day!</span><br />
<span class="maintext">4) Add freshly
squeezed lemon juice to the bowl and then slowly drizzle in the EVOO,
stirring well while emulsification happens in front of your eyes!</span><br />
<span class="maintext">5) Mix in salt and the cheese. </span><br />
<span class="maintext">6) Saute shrimp in EVOO over medium heat until warmed through. </span><br />
<span class="maintext">6) At the point of al dente, drain the pasta and add to the serving bowl, mixing well.</span><br />
<span class="maintext">7) Add cooked shrimp and sprinkle with additional cheese and lemon zest (I just love that <a href="http://www.webstaurantstore.com/lemon-zester/3325604.html?utm_source=google&utm_medium=cpc&utm_term=3325604&utm_campaign=PLA&gclid=CK3hn62K9rYCFeU-MgodvDMAag" target="_blank">citrus zester tool</a> in the pic above. It is such fun to play with but so is a <a href="http://www.crateandbarrel.com/microplane-grater-zester/s360417" target="_blank">microplane</a>, so get you one of each if you can!)</span><br />
<span class="maintext">8) Serve immediately!</span>Andrea Siebert Petersonhttp://www.blogger.com/profile/16758936381514917019noreply@blogger.com0tag:blogger.com,1999:blog-7593041833514373904.post-25576853168473447712011-10-11T16:56:00.000-07:002011-10-11T16:56:49.772-07:00Pinterest: It's all about sharing!<span style="font-size: small;">Friends, I've discovered <a href="http://www.pinterest.com/">Pinterest</a> and I may never Blog again! LOL! If you are not in the social media game of Pinterest yet, I highly recommend it. The only way I can think to describe it is as an online personalized set of bulletin boards where you can collect photographs and links of everything that makes you happy in this life. It's based in the wonderful new world of web computing in the "cloud" and could not be more fun! This means no matter where you are, if you have web access you can get online and check your bulletin boards and share your ideas with others.</span><br />
<span style="font-size: small;"><br /></span><br />
<span style="font-size: small;">I am sadly addicted and might even give up my "Words with Friends" for time trolling and following others bulletin boards. Let's just say I have an awful lot of crafting and decorating and cooking in my future. I know you will love it, too, so think of this as a recipe for happiness today.</span><br />
<span style="font-size: small;"><br /></span><br />
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVw4jADGkBga9TCw9GH1IUuO4Gf8S5nDMkh1-XUa_OOvdadBkxLDbW77WCLd6rKyMjvuSrrkUEp3hnTBrJALfuADQmkplfhqm2uBzxj2HQyivkRtMN2uF_SZkBwFKQ1NhawH_GVLa-r9g/s1600/Slide1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVw4jADGkBga9TCw9GH1IUuO4Gf8S5nDMkh1-XUa_OOvdadBkxLDbW77WCLd6rKyMjvuSrrkUEp3hnTBrJALfuADQmkplfhqm2uBzxj2HQyivkRtMN2uF_SZkBwFKQ1NhawH_GVLa-r9g/s320/Slide1.jpg" width="240" /></a></span></div>
<span style="font-size: small;">PS, this beautiful cake just seemed like the perfect backdrop for my little saying of the day. It is actually brought to you by my wonderful friend and food stylist extraordinaire, <a href="http://janejarrell.wordpress.com/about/">Jane Jarrell</a>. She is simply the best! </span><br />
<span style="font-size: small;"><br /></span><br />
<span style="font-size: small;">Enjoy Pinterest and don't be fussing at me for the time you waste--that's your business! LOL! Me? I'll be finding lots of great recipes to link to and tweak and share with you!</span>Andrea Siebert Petersonhttp://www.blogger.com/profile/16758936381514917019noreply@blogger.com0tag:blogger.com,1999:blog-7593041833514373904.post-53848247091003871132011-10-06T12:00:00.000-07:002011-10-06T12:20:41.833-07:00Healthy Eating Plan?!<span style="font-size: small;">Friends, my husband agreed to embark with me this week on a "healthy eating plan!" Yes, to some of you that is actually called a DIET. However, I heard someone recently state that it is all about your mindset when you set out on a diet, and even just the thought of being on a diet scares most of us into not doing it. Now, please hear me accurately: I LOVE me some baked goods and decadent desserts. Puhleeese! You know that about me already! Yet, the pants are getting snug due to lack of exercise and some major over-indulging, so it was time to get healthy again before the holidays arrive. We have found that if we are consistent exercisers and practice general moderation, we can pretty much enjoy what we want without too much guilt. It is that lack of exercise (thanks to grad school and a super hot summer in Houston) that got me into a rut, so I need to take off a few pounds AND head back out to my favorite running course.</span><br />
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<span style="font-size: small;">So, one should always listen to their hairdresser, right? I can remember sharing many woes of lumps and bulges we women carry with my hairdresser back in Dallas.Years ago I went in for a trim and boy, did she ever look trim. She shared with me an eating plan from Men's Health Magazine that she had gone on that is supposed to jump start weight loss, get your metabolism going, and is easy to follow and stick with because it is a lot of healthy food, packed with fiber to fill you up. She shared it with me and it has become our "go to" plan for getting into gear. I don't have the exact amounts, but generally if you are practicing discretion you can figure that out, so I'm outlining the plan below:</span><br />
<span style="font-size: small;"><b>Breakfast</b>: oatmeal and a banana</span><br />
<span style="font-size: small;"><b>Mid-morning snack</b>: apple</span><br />
<span style="font-size: small;"><b>Lunch</b>: green vegetable, small grilled chicken breast (size of deck of cards), brown rice</span><br />
<span style="font-size: small;"><b>Mid-afternoon snack</b>: celery sticks with 2 Tbsp peanut butter (I eat the chunky - yum!)</span><br />
<span style="font-size: small;"><b>Dinner</b>: fish (not batter fried!), green salad, green vegetable</span><br />
<span style="font-size: small;"><b>Dessert</b>: mixed berries (week 1 only)</span><br />
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<span style="font-size: small;">Now, I don't know all that much about cooking fish and it is not something we honestly eat all that often, which is why this post got created, because I got creative. I want to share with you our dinner from Tuesday night which was absolutely delicious and a creative way to stick as close to this diet--ahem, excuse me, healthy eating plan--as possible. I'm truly sorry I don't have all the exact measurements, but I know you can figure it out within reason based on my guidelines. Also, it calls for flavored olive oil and vinegar. If you don't have any of these, WHAT ARE YOU WAITING FOR? At present I have about 8 flavored vinegars and 6 oils in my kitchen. You need to start getting creative with the flavor combinations. I find my favorites at <a href="http://thewoodlands.oilandvinegarusa.com/">Oil & Vinegar</a> in The Woodlands (near me here in Houston), but also purchased these used from <a href="http://theolivebranchinc.net/balsamic-vinegars.html">The Olive Branch</a> when they were in town recently for the <a href="http://metrocooking.com/index.php/houston2011">Metropolitan Cooking & Entertaining Show</a>. Enjoy!</span><br />
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<span style="font-size: small;">Mahi Mahi w/Broccoli Slaw and Edamame</span><br />
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<span style="font-size: small;">frozen mahi mahi filets from <a href="http://www.costco.com/">Costco</a> - thawed</span><br />
<span style="font-size: small;">butter & olive oil for sauteing </span><br />
<span style="font-size: small;">1 bag broccoli slaw</span><br />
<span style="font-size: small;">1 bag frozen edamame, shelled</span><br />
<span style="font-size: small;">1 red bell pepper chopped</span><br />
<span style="font-size: small;">toasted almonds</span><br />
<span style="font-size: small;">flavored olive oil (Meyer Lemon)</span><br />
<span style="font-size: small;">flavored vinegar (Peach White Balsamic)</span><br />
<span style="font-size: small;">salt & pepper to taste</span><br />
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<span style="font-size: small;">1) Drizzle oil and one small pat butter in pan and heat until hot, then saute thawed fish fillets about 3 minutes on each side. Check with quick-read thermometer for adequate cooking: internal temp of minimum of 145 degrees F per <a href="http://www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm082294.htm">USFDA</a>.</span><br />
<span style="font-size: small;">2) Thoroughly thaw edamame and/or microwave for a few minutes to desired temperature (some people like them cold!). I used my Tupperware steamer with a bit a water for a few minutes in the microwave.</span><br />
<span style="font-size: small;">3) Mix broccoli slaw, edamame, and red bell pepper in large salad bowl. </span><br />
<span style="font-size: small;">4) Whisk together oil and vinegar. The magic ratio here is 3 to 1: 3 parts oil to 1 part vinegar. I made enough for about a cup, but depending on your taste, less may be more. </span><br />
<span style="font-size: small;">5) Add almonds and 3/4 oil/vinegar mixture to salad and toss. Add salt & pepper to taste.</span><br />
<span style="font-size: small;">6) Serve fish atop mixed salad and drizzle with remaining vinaigrette - delicious! </span><br />
<span style="font-size: small;">OK, so I know it was a bit outside the boundaries of our framed "healthy eating" prescribed plan, but not enough to matter. This dish was made up on the fly and couldn't be healthier.</span><br />
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<br />Andrea Siebert Petersonhttp://www.blogger.com/profile/16758936381514917019noreply@blogger.com2tag:blogger.com,1999:blog-7593041833514373904.post-66572007405229362742011-09-28T16:52:00.000-07:002011-09-29T12:09:33.541-07:00Forcing Fall!<span style="font-size: small;">So it's simply not fair. Those of you who happen to live in those regions where you enjoy 4 true seasons of the year, consider yourself BLESSED! Here in Houston, you can guess what we have. There's hot, and hot and humid and very hot and humid and hotter than...well you get the picture! Suffice it to say, I can easily miss my midwestern roots where watching the leaves turn color was a favorite event. Steve and I were actually vacationing in Colorado Springs around Labor Day and could see some of the aspens in high elevations already beginning to yellow. I bet they are glorious now. Ah well, I digress. But this leads you to understand my title today as I have literally had to FORCE our way into FALL this week. Had to do it. My calendar says last day of summer was last week!</span><br />
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<span style="font-size: small;">So, what does this look like? Well, I'm including some photos here that I hope you will enjoy to get the idea of ambiance in my home. Now, I don't profess to be a great photographer. Yet hopefully you will understand the lengths to which I go to make it feel festive around here. Fall happens to be one of my most treasured times of the year since it evokes great memories, most of which are initiated by smells. As a matter of fact, did you know that our sense of smell is directly connected to the part of the brain that stores emotional memories, giving scents an uncanny ability to trigger these reminders within us?</span><span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;"> I don't know about you, but all I have to do is smell a peach-flavored Bonnie Bell Lipsmacker and I am transported back to sitting in church with my best friend going through each others' purses. Oh, but I digress again.</span><br />
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<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">So, the scents have gotten the ball rolling while our horizon yields no luscious fall color. Thanks to my wonderful friends at <a href="http://www.bathandbodyworks.com/category/index.jsp?categoryId=4432046&cm_sp=FO-_-CategoryFor%20the%20Home-_-Candles&cp=4090259.4090324.4090329">Bath and Body Works</a> (and their 2 for $20 candle sale last week--sorry it ended Sunday), we're enjoying "Leaves," "Creamy Pumpkin," and "Autumn" as my own candle recipe in the kitchen. Yum! Megan walked through Monday night and said, "Mom, you're making me crazy! It smells like Thanksgiving around here." So I promptly went out yesterday and purchased a small turkey breast which I will roast this week for her. Why not get a taste of what's to come?</span><br />
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<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">I did need to bake something last night to take to share for our Bible Study brunch this morning, so I will share here my best and most favorite coffee cake. Now, this can certainly be made at any time of the year, but somehow coffee cake and fall just seem to go together. And, while I don't know where she originally got this recipe, it is compliments of my deceased mother-in-law, who used to make it regularly for her family and school events that she personally catered. I am honored she shared it with me and the tradition will live on in our family. Enjoy!</span><br />
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<span style="font-size: small;"><b><span class="txtHomeMainCopy" style="line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">Nina's Sour Cream Coffee Cake</span></b></span><br />
<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">1/2 cup margarine (I use butter!)</span><br />
<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">1 cup sugar</span><br />
<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">2 eggs </span><br />
<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">1 cup sour cream</span><br />
<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">1 teaspoon vanilla</span><br />
<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">1 teaspoon almond extract (this is my addition!)</span><br />
<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">2 cups flour</span><br />
<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">1 Tablespoon powdered sugar </span><br />
<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">1 teaspoon baking soda</span><br />
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<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">In electric mixing bowl with beaters, cream together butter and sugar, then blend in eggs.</span><br />
<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">Alternate adding scoops of sour cream and the extracts with portions of flour, the soda and the powdered sugar. </span><br />
<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">Mix well.</span><br />
<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">Pour into greased (Pam for Baking is best) 13x9 pan, or, for thinner pieces, into 3 round cake pans.</span><br />
<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">Top with the following struesel topping BEFORE baking:</span><br />
<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">1 cup flour</span><br />
<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">1/2 cup sugar</span><br />
<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">1 stick margarine (butter)</span><br />
<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">Mix together to a "fine meal" consistency (pastry blending tool works best). </span><br />
<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">Bake at 350 degrees F for 20-25 minutes. </span><br />
<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">While still warm in pan, drizzle with a very thin mixture of powdered sugar and water (I add a splash of almond extract to this, too). </span><br />
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<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">FYI,
I doubled the recipe last night and had plenty of batter for 1 large
(17x12) and 1 small (15x10) jelly roll pans. (Had to have the small pan
to leave for my family and I prefer this height of this cake--more top
surface for crumbs!!) Happy baking!</span><br />
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<span class="txtHomeMainCopy" style="font-size: small; line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;">Finally, as promised, some indoor fall decor! Enjoy!</span><br />
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrs9o48jyuImis9c04waljxy5SesendH6_sJnTh3B4bYFO6kb__HoOCSSW637H8sno_XWrTy-RaaRmXrlEFPZ3mKan7yJZJ1uelg8Mq_UXB0ZttKMxLSwqwISrCck6cDU0v159m3JgJvc/s1600/100_2605.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrs9o48jyuImis9c04waljxy5SesendH6_sJnTh3B4bYFO6kb__HoOCSSW637H8sno_XWrTy-RaaRmXrlEFPZ3mKan7yJZJ1uelg8Mq_UXB0ZttKMxLSwqwISrCck6cDU0v159m3JgJvc/s320/100_2605.JPG" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Dining room table decked out and ready for company!</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyM6oeMcVaIFcB9QwjZyjhe1ckasA9qxMMdoFtFpd9-3TCS05x-tYRo8FD_H-evrvQ0ohr4WBJA9xzYMD2pM5LBbgavvJ1wDBiaTOGRZWP64WcyqLEZr70P2vdCGn_XSsXGk0Vd68sL4/s1600/100_2606.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgyM6oeMcVaIFcB9QwjZyjhe1ckasA9qxMMdoFtFpd9-3TCS05x-tYRo8FD_H-evrvQ0ohr4WBJA9xzYMD2pM5LBbgavvJ1wDBiaTOGRZWP64WcyqLEZr70P2vdCGn_XSsXGk0Vd68sL4/s320/100_2606.JPG" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Yes, those are small turkeys. I'm not all that much of a
Halloween decorator, so these 2 are nestled in already, providing some
additional festive texture and color. There will be more added to the
rest of the house in late October/early November. </span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><br /></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><br /></span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><br /></span></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><br /></span></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOpvMGJUrBRcOHfVoD9wPpp1-SQ1w1cB9fxrng4hgNzUu3-ApGfdqrPhKTqvv7PoYJ6XLJ_nkMWE_sKcmLzBONg5eCq_xhL0oepaTKMSafW4ZtV-aVUsk0s8DDpNVNtnIi_UwKF_WlCI/s1600/100_2602.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKOpvMGJUrBRcOHfVoD9wPpp1-SQ1w1cB9fxrng4hgNzUu3-ApGfdqrPhKTqvv7PoYJ6XLJ_nkMWE_sKcmLzBONg5eCq_xhL0oepaTKMSafW4ZtV-aVUsk0s8DDpNVNtnIi_UwKF_WlCI/s320/100_2602.JPG" width="320" /> </a></span></td><td style="text-align: center;"><br /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Top of TV armoire. The orange pumpkins are made from dryer vent tubing! Great craft. </span><span style="font-size: x-small;">The calico ones on the left are compliments of my mother and her sewing capabilities. I use the scarecrow's greenery "perch"throughout the year, </span><span style="font-size: x-small;">changing with seasonal picks, ornaments and ribbons.</span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"><br /></span></td></tr>
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiacCoRy0_VBM4TLwWJGgQfkqFWbGEynuFkMdhuhM0VX0h6hPC_yYSib5YOhUWbJ8sd31HAKGzIF6uLZFaESSpCSC261YEo_sIf9EMOrxW8gSHU4xmta8SAD7A7ZA5nZY1Qp8aRrjOKBIM/s1600/Fence+post+pumpkins.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiacCoRy0_VBM4TLwWJGgQfkqFWbGEynuFkMdhuhM0VX0h6hPC_yYSib5YOhUWbJ8sd31HAKGzIF6uLZFaESSpCSC261YEo_sIf9EMOrxW8gSHU4xmta8SAD7A7ZA5nZY1Qp8aRrjOKBIM/s320/Fence+post+pumpkins.jpg" width="240" /></a></span></td></tr>
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<span style="font-size: x-small;">Another great craft from old fence posts - made in <a href="http://www.mops.org/">MOPS</a> many years ago! So adorable!</span><br />
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<span class="txtHomeMainCopy" style="line-height: 135%; margin-bottom: 2px; margin-top: 2px; vertical-align: top;"><br /></span>Andrea Siebert Petersonhttp://www.blogger.com/profile/16758936381514917019noreply@blogger.com1tag:blogger.com,1999:blog-7593041833514373904.post-78331450452211321772011-09-26T16:10:00.000-07:002011-09-26T16:16:04.310-07:00Year's Sabbatical? Found Mediterranean Love!<span style="font-size: small;">Yes, my blogger friends, you read that right. It's been a blogging sabbatical of sorts and I'm simply tired of it. So much has happened. Where to start? Master's degree courses that have to be finished by May 2012, a mother-in-law moving in, entering hospice and then passing from terminal cancer, my youngest daughter's Senior Year, the trip of a lifetime to Italy, Greece & Turkey this summer, and then getting daughter number 1 moved back home and daughter number 2 settled at college. Wow, I'm tired just reading this. </span><br />
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<span style="font-size: small;">But, it's now time for a wonderful fall of recipes, entertaining, and the awesome scents those realities create in my home! Hooray! But first, this post will simply be a feast for your eyes (sorry no recipes) of the wonders of the food we enjoyed on our recent summer vacation (mentioned above). Let's just say they know how to do the food in the Mediterranean, so I hope you enjoy! And yes, there will be recipes coming from things I learned about making great food while visiting.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYnQJ50goHacjHRdgnL0McJomejeQtsdh3jBKv8qSsD4-qposIBQWA0aHWcTnDxmh-gy-v5w-3THNIRnM-Wg-lAZo8escVVhwLbpdmtPIHYGtzUmFahvDISHA8mXlVaMn7h4uOrf7cR0/s1600/100_1464.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYnQJ50goHacjHRdgnL0McJomejeQtsdh3jBKv8qSsD4-qposIBQWA0aHWcTnDxmh-gy-v5w-3THNIRnM-Wg-lAZo8escVVhwLbpdmtPIHYGtzUmFahvDISHA8mXlVaMn7h4uOrf7cR0/s320/100_1464.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">This is the first pizza we enjoyed in Venice! Artichoke hearts, meats, mushrooms and a fried egg in the center. Delicious!</span></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6orik91H_My_jNGu1pigxktGxf44Pd5OOioDwSlYyRAaNWb2rtnCQyxDLpLuXJQOv8sxVi33IRsOBf62n0tMva9IdquEj9nzf0cbdOVxXd8SZT8ecUk3HSlHTenkuSaL9O0KJiqR6I4E/s1600/100_1463.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6orik91H_My_jNGu1pigxktGxf44Pd5OOioDwSlYyRAaNWb2rtnCQyxDLpLuXJQOv8sxVi33IRsOBf62n0tMva9IdquEj9nzf0cbdOVxXd8SZT8ecUk3HSlHTenkuSaL9O0KJiqR6I4E/s320/100_1463.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">My daughter, Megan, ordered a stuffed calzone! Yes, she ate the whole thing!!</span></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGzzYH0-uesRev3qVMUWJ9Fon2uhPqmW7QvGtkvLLRoLDt0lRQ3xAOCSW5fqljge45OW5CpRwWoyuj9i1ayY_VyT-mvnnyGL9crMuRITiisoSp_CaKHPEWe8C-d_fgwt9-p-osWpLP2GA/s1600/100_1631.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGzzYH0-uesRev3qVMUWJ9Fon2uhPqmW7QvGtkvLLRoLDt0lRQ3xAOCSW5fqljge45OW5CpRwWoyuj9i1ayY_VyT-mvnnyGL9crMuRITiisoSp_CaKHPEWe8C-d_fgwt9-p-osWpLP2GA/s320/100_1631.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Our pizza in Florence cafe. Just amazing!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIeYBIVNYv7cIzOOqk-r8HHQkHSmL17oJniVIG_C6kheQx9aQCaTl1ELVCzazF1EUHXyyTaxQ-lv2V-AMC_WGb0iAbVYEXo-2ToZDqtP9T5mssr_U89XNADEgRv_Zvuu7LNxeq_DfyE7Y/s1600/100_2372.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIeYBIVNYv7cIzOOqk-r8HHQkHSmL17oJniVIG_C6kheQx9aQCaTl1ELVCzazF1EUHXyyTaxQ-lv2V-AMC_WGb0iAbVYEXo-2ToZDqtP9T5mssr_U89XNADEgRv_Zvuu7LNxeq_DfyE7Y/s320/100_2372.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Our hostess friends in Sorrento working with the curds...</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">... to make the fresh mozzarella! </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fruit kebobs readied for the...</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXN66pjQm30gNxnEHWnlpkVzzpxZLn92VFBMjEt2nYnq35zf67NnfaRCVfuOeZvbJLbbe7tm6af8uG1Adw7bxFz6A-2lTVtgaRYcDNUlu6G0ZfIc588wPnN1bKX0u-4bfeAfHpqnMmej0/s1600/Rotated+Choc+Fntn.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXN66pjQm30gNxnEHWnlpkVzzpxZLn92VFBMjEt2nYnq35zf67NnfaRCVfuOeZvbJLbbe7tm6af8uG1Adw7bxFz6A-2lTVtgaRYcDNUlu6G0ZfIc588wPnN1bKX0u-4bfeAfHpqnMmej0/s320/Rotated+Choc+Fntn.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">...dessert bar chocolate fountain aboard ship!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dZIObY5yVc7P04b5OZk9Tqf_vrS8KFs_VlLST6EtslzwfalcdWy2E2yvI0pJzppUCZkkxoIjqxswpIcmr_NgldoTlrCq77s8QS27JrZkGFnY2uct2iScSbKlpOTXPXQXB014CF4x6Uo/s1600/100_2255.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dZIObY5yVc7P04b5OZk9Tqf_vrS8KFs_VlLST6EtslzwfalcdWy2E2yvI0pJzppUCZkkxoIjqxswpIcmr_NgldoTlrCq77s8QS27JrZkGFnY2uct2iScSbKlpOTXPXQXB014CF4x6Uo/s320/100_2255.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Midnight dessert bar extraordinaire aboard the Equinox!</span></td></tr>
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<br />Andrea Siebert Petersonhttp://www.blogger.com/profile/16758936381514917019noreply@blogger.com1tag:blogger.com,1999:blog-7593041833514373904.post-42869190200661094572010-07-01T13:39:00.000-07:002011-09-26T15:44:29.091-07:00A Couple's Fiesta! Baby Shower<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2CuxefKqndGMWK8u33E_l1Jjz_X0qeljX71aefURPPCy8NwNLFPsE4GXjhfceOkZrO0WwX3UIwxTOyjRxuxkNFLQ6pHvebgUa5CRl8lCN0dLQVFOK0pRjowxncUzl-wORdeKstlwY5E/s1600/100_0515.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5489042017014595154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip2CuxefKqndGMWK8u33E_l1Jjz_X0qeljX71aefURPPCy8NwNLFPsE4GXjhfceOkZrO0WwX3UIwxTOyjRxuxkNFLQ6pHvebgUa5CRl8lCN0dLQVFOK0pRjowxncUzl-wORdeKstlwY5E/s320/100_0515.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <span style="font-size: 130%;">So there are a lot of babies being born around me these days. It is amazing how it seems to come in waves of friends and family expecting at the same time. Seems like I go for years without knowing someone close to me awaiting motherhood and then all of a sudden there's a veritable nursery within my reach.<br /><br />With basically grown daughters (ages 18 and 21), I do miss the baby days from time to time. Thankfully I have numerous younger siblings who have blessed me with many nieces and nephews over the past years. Thus, whenever the "baby bug" hit there was one around to love on for a few hours. But if you know anything about me, it's that I LOVE to throw a party and I'm always looking for an excuse to celebrate something so that we can have people over and I can cook up a storm and feed a crowd! Thus, when some younger friends at church were expecting their firstborn this spring, it was a no-brainer that we would have a baby shower. So, we invited couples (instead of that traditional ladies only thing) and had quite the party. There was lots of grown-up food and fun before the baby arrived to totally change their lives. I hope you enjoy the labor of love out of my kitchen. (Oh, and I even made that adorable diaper cake--so easy and looks so awesome for a centerpiece!)</span><span style="font-size: 130%; font-weight: bold;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53YaisK8L0RaCXAE6Ne9SsYjwB8GG-twKoadpgPGp0RPx7WMCafhUhw0SMK6CSIYpeqRvzmm5cwFHjRS-XamQ0bMipo4K51gBUOkodp7DCPcOgKvUmkAkIXXk5CGfNTiuGWoK0eWx-S8/s1600/100_0523.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5489042570683218418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh53YaisK8L0RaCXAE6Ne9SsYjwB8GG-twKoadpgPGp0RPx7WMCafhUhw0SMK6CSIYpeqRvzmm5cwFHjRS-XamQ0bMipo4K51gBUOkodp7DCPcOgKvUmkAkIXXk5CGfNTiuGWoK0eWx-S8/s320/100_0523.JPG" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />Margarita Shrimp with Fruit Salsa:</span><span style="font-size: 130%;"> (adapted from recipe originally appearing in The Dallas Morning News)<br />4 pounds frozen, cooked, peeled, tail-on shrimp (16-20 to the pound is right size)<br />1 bottle (1.75 liter) margarita mix, plus tequila and Triple sec to prepare as per bottle instructions<br />Margarita or coarse salt<br />Cilantro leaves and lime wedges for garnish<br /><br />Thaw shrimp in cool water or for about a day in refrigerator.<br />Prepare margarita per instructions on mix bottle.<br />Cover shrimp with prepared margaritas and return to refrigerator to marinate for about 2 hours.<br />Salt oversized margarita glass by dipping in water and then into salt.<br />Fill glass with chipped ice and place small glass bowl of fruit salsa in center.<br />Drain shrimp and place around the salsa, atop ice and hanging off rim of glass.<br />Garnish as desired with limes and cilantro leaves.<br /></span><span style="font-size: 130%; font-weight: bold;">Fruit Salsa: (best salsa I've ever had, by the way!)</span><span style="font-size: 130%;"><br />1 cup finely diced strawberries<br />1 cup finely diced kiwi<br />1 cup finely diced papaya<br />1 cup finely diced mango<br />1/2 cup finely diced yellow bell pepper<br />1/2 cup finely diced red bell pepper<br />1/2 cup finely diced red onion<br />2-3 tablespoons chopped cilantro<br />1/2 cup Triple Sec<br />Mix all together and refrigerate until serving time<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9WOJr-_1DN7AXdZlKeK6pkeZYvRpAe9VwLONBV7EyH0MVmyfRdsTJBZZH71oWjJTIB8eOTsu2jO2yFKJ2OzHm7OWCfSXeMyAOvSgRn4X9MQL-DS5XK1Ryn63aQgD1N_oVvkbwdw8Llo/s1600/100_0524.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5489042289779956018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY9WOJr-_1DN7AXdZlKeK6pkeZYvRpAe9VwLONBV7EyH0MVmyfRdsTJBZZH71oWjJTIB8eOTsu2jO2yFKJ2OzHm7OWCfSXeMyAOvSgRn4X9MQL-DS5XK1Ryn63aQgD1N_oVvkbwdw8Llo/s320/100_0524.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a></span><span style="font-size: 130%; font-weight: bold;">Black Bean & Corn Appetizers</span><span style="font-size: 130%;"><br />2/3 cup favorite chunky salsa<br />1/4 cup chopped fresh cilantro<br />1/2 teaspoon ground cumin<br />1/2 teaspoon chili powder<br />1 can (15 oz.) whole kernel corn, drained<br />1 can (15 oz.) black beans, rinsed & drained<br />2 boxes Pepperidge Farms Puff Pastry Shells<br /><br />Mix all ingredients (except shells) and spoon into thawed shells.<br />Garnish with cilantro sprigs if desired.</span>Andrea Siebert Petersonhttp://www.blogger.com/profile/16758936381514917019noreply@blogger.com3tag:blogger.com,1999:blog-7593041833514373904.post-27485979651422558892010-06-25T08:18:00.000-07:002011-09-26T15:44:50.094-07:00Catching Up! Bing Cherry Season!<span style="font-size: 130%;">Wow! So I'm not going to win any "blogger of the year" awards this time around! We all know, though, that life just happens! Not blogging, however, does NOT mean there hasn't been exciting cooking, baking and tasting going on in my life. In the past months I have enjoyed some of the best food I've ever eaten (some of it I actually cooked myself), including Fennel Mashed Potatoes, Goat Cheese Ice Cream, the best brined turkey ever, amazing Squash/Apple soup, 100% from scratch Green Bean Casserole (even fried those onions myself) and much, much more. So, since I wasn't able to get the fabulous Thanksgiving meal I created onto my blog in the Fall, all those great recipes will be forthcoming in time for my readers to plan for this year's big Feast!<br /><br />Now? Now is the luscious season of berries and cherries! WOW! Did I ever pull off a SLAM DUNK for Father's Day. Now mind you, I usually try to spend the holiday with him and bake him a pie, if possible, as he wants pies over cakes and other desserts any day. This year, we weren't able to be together and I truly was struggling with what to send him. As a corporate meeting & events planner, I often used the great mail order company Red Envelope for last minute corporate gifts. I always enjoyed great customer service, reliability, and guaranteed last minute shipping that didn't break the bank. So, on Thursday before Father's Day when I was still trying to come up with a great option, I clicked on their site and to my surprise found the following (buy one, get one free):<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89HkE21pXpI3KgBg74BwKF8A04s5w1byUQ4gHMQmw1X4bbNnRc1NUmVZ7Nu_WFeq3bY_Zo5V4P6kNo5JwNLKJI9CIKAN0XWZnNBBf4naItpMyIp5DcwgjmKlYfw70aVxlcyWqZOQv1-g/s1600/cherries"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5486738349409926290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89HkE21pXpI3KgBg74BwKF8A04s5w1byUQ4gHMQmw1X4bbNnRc1NUmVZ7Nu_WFeq3bY_Zo5V4P6kNo5JwNLKJI9CIKAN0XWZnNBBf4naItpMyIp5DcwgjmKlYfw70aVxlcyWqZOQv1-g/s320/cherries" style="cursor: pointer; display: block; height: 174px; margin: 0px auto 10px; text-align: center; width: 174px;" /></a></span><span style="font-size: 130%;">AMAZING! I knew it was just the thing for Dad, and within a few clicks they were on their way to the outskirts of East Texas, guaranteed NEXT DAY delivery through UPS! Hoorah!<br /><br />The best news is how much he loved them. And who wouldn't love sweet yet tart, juicy red cherries? He simply raved about them during our Father's Day conversation, and my heart swelled. You see, my love language is Gift Giving. (If you aren't familiar with the love languages concept, I highly recommend Gary Chapman's book: </span><span style="font-size: 130%; font-style: italic;">The Five Love Languages</span><span style="font-size: 130%;">.) One firm thing I know about myself is the high importance and value I place on finding just the right gift for those important people in my life. For my dad, it's often something I bake for him, but in my absence these cherries did the trick!<br /><br />So, if you order some up (or are lucky enough to have a great farmer's market nearby), I'm not sure they will make it into a recipe. But here's one from About.com that fits right into summertime grillin' and chillin': an amazing salsa, perfect with chicken or fish or right on your favorite, sturdy tortilla chip!<br /></span><br />
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<span style="font-size: 130%;">Ingredients:</span></h3>
<ul>
<li class="ingredient"><span style="font-size: 130%;">1/2 lb. dark sweet cherries, pitted and chopped</span></li>
<li class="ingredient"><span style="font-size: 130%;">1 Tbsp. lime juice</span></li>
<li class="ingredient"><span style="font-size: 130%;">1/4 cup cherry preserves</span></li>
<li class="ingredient"><span style="font-size: 130%;">1 Tbsp. minced red onion</span></li>
<li class="ingredient"><span style="font-size: 130%;">1 tsp. finely chopped jalapeno pepper</span></li>
<li class="ingredient"><span style="font-size: 130%;">1 Tbsp. finely chopped cilantro</span></li>
</ul>
<h3 id="rP">
<span style="font-size: 130%;">Preparation:</span></h3>
<div class="instructions">
<span style="font-size: 130%;">Combine all ingredients in medium bowl and stir to blend. Cover and chill 1-2 hours to blend flavors. Serve with grilled meat, or with chips as an appetizer.</span></div>
Andrea Siebert Petersonhttp://www.blogger.com/profile/16758936381514917019noreply@blogger.com1tag:blogger.com,1999:blog-7593041833514373904.post-62118198633580873042009-10-09T12:07:00.000-07:002011-09-26T15:45:23.301-07:00Fall is in the Air: Pumpkin Choc Chip Muffins<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gt0-bmuweG2PPbCDZy2fAG91Lq2vJ90HtwtFrC_ITqnq77A2JCx-RLBv_8uU_tVIhjNiaE0hXKbSucAthcRkx12_ApGcTRJJRBFcWtvCVRcx3Z1XYasUgLFCMkMJtV6XNumnLOvhNI4/s1600-h/100_0083.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5390686344320600530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_gt0-bmuweG2PPbCDZy2fAG91Lq2vJ90HtwtFrC_ITqnq77A2JCx-RLBv_8uU_tVIhjNiaE0hXKbSucAthcRkx12_ApGcTRJJRBFcWtvCVRcx3Z1XYasUgLFCMkMJtV6XNumnLOvhNI4/s320/100_0083.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><span style="font-size: 130%;">Oh, friends, how I miss having time to blog whenever I want to. Looking for a job while managing a household and keeping up with social and volunteer commitments has consumed much more time than I expected this season. And, of course, I'm always in the kitchen--just not always near the computer, too!<br /><br />So, this week I've been lamenting like crazy where I live. I heard about snow in Colorado (with ski slopes already open), and on Facebook everyone is talking about the changing of the leaves and gorgeous fall colors and cooler temps! Meanwhile I'm residing in a hot and sticky bayou with 95 degrees to enjoy! Yuch! However, God shone His love on me today with the blowing in of a cold front and rain. It has felt like fall ever since, and what did I immediately start doing? Why, baking pumpkin treats and putting on a pot of chili, of course!<br /><br />I have tried to tweak a pumpkin chocolate chip muffin recipe for many seasons now, and today I finally think I got pretty close to perfect (it's swapping the applesauce for the oil that made all the difference!). I made them as mini-muffins and lost count of how many I downed, and this was AFTER the coffee was already gone! Oh well, I see another 5 miles on the treadmill in my near future, but these are SO worth it (and honestly, made with applesauce, they aren't that fattening--or so I keep telling myself). Enjoy! (Especially to my newly married friend, Kathryn Mitchell Prescott who asked me on Facebook to share the recipe!)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpoZXUqXwWCLEVLbPLpeWLWTyRKJXb8ydxv11Z_V_AU_EhP_eCUR8gFH5IDqkQHuGCSUhGl7YE48_x5MxShxb4DyQhfcoVklZ9_9cfXOypMG1nU8LnpSDDmFOJTTctgHJ6nl1X7Fgrjk/s1600-h/pumpkin+muffins1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5390686176093951026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHpoZXUqXwWCLEVLbPLpeWLWTyRKJXb8ydxv11Z_V_AU_EhP_eCUR8gFH5IDqkQHuGCSUhGl7YE48_x5MxShxb4DyQhfcoVklZ9_9cfXOypMG1nU8LnpSDDmFOJTTctgHJ6nl1X7Fgrjk/s320/pumpkin+muffins1.jpg" style="cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a></span><span style="font-size: 130%; font-weight: bold;">Pumpkin Chocolate Chip Muffins</span><span style="font-size: 130%;"><br />3/4 cup light brown sugar, packed<br />1/4 cup applesauce<br />2 eggs<br />1 cup pureed canned pumpkin<br />1/4 cup water<br />1 1/2 cups all-purpose flour<br />3/4 teaspoon baking powder<br />1/2 teaspoon baking soda<br />1 teaspoon ground cinnamon<br />1/4 teaspoon ground cloves<br />1/2 teaspoon ground nutmeg<br />1/4 teaspoon salt<br />1/2 cup semisweet mini chocolate chips<br /><br />1) Preheat oven to 375 degrees F.<br />2) Grease muffin tins or spray well with cooking spray (PAM). Paper liners can also be used.<br />3) Mix together sugar, applesauce, and eggs. Add the pumpkin and water and mix well.<br />4) In separate bowl stir together flour, baking powder and soda, spices and salt with a whisk (this helps to remove any flour lumps).<br />5) Add pumpkin mixture to the dry ingredients and mix well.<br />6) Stir in chocolate chips.<br />7) Fill muffin cups 2/3 full with batter.<br />8) Bake 15 minutes for mini muffin pans and 20 minutes for regular size.<br /><br />Easily makes 12 regular size muffins and 24 or more minis.</span>Andrea Siebert Petersonhttp://www.blogger.com/profile/16758936381514917019noreply@blogger.com3tag:blogger.com,1999:blog-7593041833514373904.post-84124547694166103862009-09-12T16:15:00.000-07:002011-09-26T15:46:43.722-07:00Catching Up! Supper Club!<span style="font-size: 130%;">Well, the end of summer and back to school got the best of me! I haven't blogged in over a month and I'm so, so sorry. My sister-in-law had to get after me on facebook about this! I guess that is sort of like a fan, isn't it? Our husbands (my younger brother and her brother-in-law aka my husband) are currently in Alaska together with my dad and my older brother and his son, all hunting Caribou! I'm not exactly sure how to cook anything Caribou, so that will be an interesting blog in the future, I'm sure!<br /><br />During the time I've been off the computer, I must admit I saw the new film, </span><span style="font-size: 130%; font-style: italic;">Julie & Julia</span><span style="font-size: 130%;"> twice! It is hands-down now my most favorite movie of all time. It's just that good. I went by myself for the first viewing and laughed and cried through the whole thing. If you haven't seen it yet, what are you waiting for?? I took my mom when she was in town last week, and she loved it just as much as I expected her to. I was so excited to get to be the person she saw it with. We are simply kindred spirits when it comes to the kitchen, and I thank her so very much for instilling this love of cooking in me!<br /><br />So, not blogging hasn't been for lack of cooking--just lack of time to sit down and share with everyone. Our youngest started back to high school mid-August, and then we enjoyed our eldest home from her summer job in Dallas for just a few days here in Houston. We sorted through mounds of accumulated clothes and bedroom decor that simply could not all return with her to her new home in College Station. Moving out her bed made it seem so much more permanent this time around. But, Hello new scrapbooking room!<br /><br />Well, we enjoyed a most fabulous "supper club" dinner with new friends earlier in August, and I've been dying to share my tried and true dinner party menu with you. This really is an easy to do dinner: do NOT be afraid of making risotto. It just needs love and attention, not unlike any husband or child or pet in your life. I love making it while my guests arrive and gather in the kitchen (as you know they tend to do). I always have the wine out ready to go and some munchies to enjoy while we visit and I simmer and stir. It is great fun and always becomes the focus of the party. To me, risotto is one of the most amazing comfort foods of all time. You can put your favorite ingredients into it and then also enjoy the leftovers the next day with a new drizzle of olive oil and grated parmesan. What could possibly be more pleasant? Try this same recipe but use chicken stock instead of beef and roasted corn instead of the mushrooms. It's absolutely amazing!<br /><br />So, here's the menu and a couple of the recipes for grins (noted with *). Gather up some friends and enjoy the sparks of conversation good food always provides. You'll be glad you did. Do I hear my phone ringing? Are you calling me to join you?<br /></span><span style="font-size: 130%; font-style: italic; font-weight: bold;">Favorite Dinner Party Menu:</span><span style="font-size: 130%;"><br />Spinach & Artichoke Dip (with Table Water Crackers or Hearty Tortilla Chips for dipping)<br />Beaujolais-Villages Wine or Light Pinot Noir<br />Wild Field Greens with sliced Pears, Candied Pecans, Grated Parmesan & Balsamic Vinaigrette<br />Portabello Mushroom Risotto*<br />Steamed Asparagus<br />Rosemary, Balsamic & Garlic Pork Tenderloin*<br />Dill Dinner Rolls*<br />Cheesecake (my dessert specialty, always! this night's flavor was chocolate malt!)<br /></span><span style="font-size: 130%; font-weight: bold;">Risotto:</span><span style="font-size: 130%;"><br />4 cups beef broth<br />1/2 cup butter<br />1 small onion, chopped<br />4-6 small portabello mushroom caps, chopped<br />1 cup Arborio rice (risotto pasta)<br />1/2 cup dry white wine (Pinot Grigio or Pinot Gris)<br />2 Tablespoons heavy cream<br />1/2 cup freshly grated parmesan<br /><br />1) Pour beef broth in large saucepan and bring to a boil. Reduce heat & keep at a low simmer.<br />2) Melt 1/4 cup butter in large skillet.<br />3) Add the chopped mushrooms and onions and cook on medium until onions turn translucent. 4) Add the rice and stir constantly and rapidly until the grains are coated with butter and a tad bit browned.<br />5) Add a ladle of broth (approximately 1/2 cup) and stir constantly until almost all liquid has evaporated.<br />6) Add another ladle of broth in same manner and continue this process, one ladle at a time, until all broth has been added. The rice should never get completely dry, but it should not be fully awash with liquid, either.<br />7) Add white wine and continue stirring and simmering until fully evaporated.<br />8) Stir in the cream and Parmesan cheese and finally the remaining 1/4 cup butter.<br />9) Season with salt and pepper and serve immediately.<br /></span><span style="font-size: 130%; font-weight: bold;">Rachael Ray's Balsamic Roast Pork Tenderloins (from</span><span style="font-size: 130%; font-weight: bold;"> food network.com)</span><span style="font-size: 130%;"><br />4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package<br />4 Tablespoons balsamic vinegar<br />4 Tablespoons extra-virgin olive oil<br />8 cloves garlic, cracked<br />Steak seasoning blend or coarse salt and black pepper<br />4 sprigs fresh rosemary leaves stripped and finely chopped<br />4 sprigs fresh thyme, leaves stripped and finely chopped<br /><br />1) Preheat oven to 500 degrees F. (yes, that is very, very HOT--this is intentional)<br />2) Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.<br />3) Place tenderloins on a nonstick cookie sheet with a rim. Coat tenderloins in a few Tablespoons of balsamic vinegar, rubbing vinegar into meat. Crizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub into meat. Roast in hot oven 20 minutes. (I know it seems like too short a time, but trust me, it is perfect at that high heat. Adorably pink and juicy pork is a beautiful thing. But feel free to test it with your meat thermometer if you don't believe me!)<br />4) Cover with foil and let meat rest for 15-20 minutes, transfer to a carving board, slice & serve. Serves 10.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjiseOVe_LLr2Vt7QywRtXmvZzMsG5dX4kS3qVXHGduOAO0XaddGktGyVHepTSdqXNtECbEm1bUhVAY9RtLGgj631A_Z-YnVw1aGVXHUpTt_ulU0Sal25poh6Xh-fB_AOgMIkbQjv4kTw/s1600-h/100_2910.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5380770103974843762" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjiseOVe_LLr2Vt7QywRtXmvZzMsG5dX4kS3qVXHGduOAO0XaddGktGyVHepTSdqXNtECbEm1bUhVAY9RtLGgj631A_Z-YnVw1aGVXHUpTt_ulU0Sal25poh6Xh-fB_AOgMIkbQjv4kTw/s320/100_2910.JPG" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />(Note in the photograph above, taken just before these went into the oven, I don't always grind up the spices together--the rosemary springs scattered also work just fine. And, I used 2 larger tenderloins instead of the 4 smaller ones. These did take a bit longer to cook, but if you use the smaller ones, please trust the recipe and go with the 20 minutes!)<br /></span><span style="font-size: 130%; font-weight: bold;">Dill Dinner Rolls </span><span style="font-size: 130%;">(these are really too easy for words and oh, so wonderful!)<br />1 pkg of Pillsbury Hot Roll Mix and package directed ingredients<br />1 Tablespoon chopped, dried dill weed<br /><br />Prepare & bake according to package directions EXCEPT add the tablespoon of dried dill to the flour and yeast mixture before adding any other ingredients. Everyone thinks you slaved all day making homemade rolls--they are that good! I usually bake mine in either a 9 inch square or 9 inch round pan and serve all together in a like-sized basket so they can be pulled apart warm and fresh by my guest! Yum!!<br /><br />So as Julie & Julia would say, Bon Appetit!! Oh, and let me know what crazy, yummy ingredient you added to your risotto! I'm craving pumpkin and squash these days.<br /><br /></span>Andrea Siebert Petersonhttp://www.blogger.com/profile/16758936381514917019noreply@blogger.com0tag:blogger.com,1999:blog-7593041833514373904.post-7744811172514772022009-08-03T10:27:00.000-07:002011-09-26T15:47:26.360-07:00Summer Fare!<span style="font-size: 130%;">Well, the "dog days of summer" are definitely still upon us here in Houston. It is strange depending on who you talk to in what part of the country this year: NYC has had record-setting rains, it has been unseasonably cool in my cousin's neck of the woods in Minnesota, and we are experiencing a severe drought in the Hill Country and Coastal Plains of Texas. I am more and more intrigued with the global warming trends as they unfold before us. It definitely makes me want to be a better caretaker of this beautiful Earth God has so graciously bestowed upon us!<br /><br />I certainly e<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFPSHIl5c9lMu1wpHzY2eLP2sqp8CvGpTFDq0-Fgk84O1tf8CPx3tegp4BIsRpl2RaR5yjKqym5WLuQAJ6tbIJLY-_X8IA5fhrsPz80xxOx2YULWSnNp6JN8mpfc3Di7pQeLfsOMJ5tU/s1600-h/100_2874.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5365806326967682338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFPSHIl5c9lMu1wpHzY2eLP2sqp8CvGpTFDq0-Fgk84O1tf8CPx3tegp4BIsRpl2RaR5yjKqym5WLuQAJ6tbIJLY-_X8IA5fhrsPz80xxOx2YULWSnNp6JN8mpfc3Di7pQeLfsOMJ5tU/s200/100_2874.JPG" style="cursor: pointer; float: left; height: 200px; margin: 0pt 10px 10px 0pt; width: 150px;" /></a>njoyed a beautiful perspective of this planet a week ago when my superstar husband whisked me away for a fabulous weekend at a luxury resort on the Yucatan Peninsula. We are pictured here in North America's first official water cellar (housing top class brands from 15 countries) in their AAA 4- Diamond award winning gourmet restaurant, La Canoa. T<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bV20ulnbCLDFT5rms4wA3jjsdTcxudfrbbMqB84uwbKmAkcx0SS830hzRno4lvWQlmR4w9B6E9R09CY9ZRhUgx3qlQbjcNcRBv34bFpOR29Hni6cu7aTbbGHwqJmisK1gvymCSgHwuI/s1600-h/100_2868.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5365803873503800994" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bV20ulnbCLDFT5rms4wA3jjsdTcxudfrbbMqB84uwbKmAkcx0SS830hzRno4lvWQlmR4w9B6E9R09CY9ZRhUgx3qlQbjcNcRBv34bFpOR29Hni6cu7aTbbGHwqJmisK1gvymCSgHwuI/s200/100_2868.JPG" style="cursor: pointer; float: right; height: 150px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a>he Yucatan is simply one of our favorites, having spent a glorious 10 days there with our daughters in 2007. We went back for a long weekend to soak up the sun and snorkel the reef and enjoy great food (breakfast of orange pecan french toast with fruit coulis pictured here) and wine, of course! As with most vacations, I was in no mood to come home!<br /><br />My apologies for allowing my travels to give the blog a short hiatus, but you know how it goes!!<br /><br />Anyway, what I had planned next to share is some favorite summer fare that we all enjoyed at our first official BBQ of the summer over Memorial Day, in the hopes some of you might have time to pull it together in time for Labor Day. My able-bodied kitchen assistant, Miss Lexi (aka youngest daughter), gave her strong stamp of approval on these 2 recipes, that we have already repeated throughout the summer.<br /><br />Several years ago in my dream job with the giant GE company, I was responsible for managing client events and all the pre-planning details involved for 6 different sales regions with the real estate financing division. Some of the places I got to see and events I attended will remain on the "once in a lifetime" list for many. Hosting our customers and sales team members at the <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-PFwYYSFhm0b1fsIDX5DnWwMCT6HZmKTPlfPafbr2JnbDLW33e1WyP_cpmST3AXcxuAheXoTxzN7n23eQ4NxzSjkFupH4oQfd-CR9m5TnHldbMZVbRQyLNT8wYObQ74DMd7mMPn05JY/s1600-h/masters.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5365808446453672370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR-PFwYYSFhm0b1fsIDX5DnWwMCT6HZmKTPlfPafbr2JnbDLW33e1WyP_cpmST3AXcxuAheXoTxzN7n23eQ4NxzSjkFupH4oQfd-CR9m5TnHldbMZVbRQyLNT8wYObQ74DMd7mMPn05JY/s200/masters.jpg" style="cursor: pointer; float: left; height: 149px; margin: 0pt 10px 10px 0pt; width: 200px;" /></a>Master's Golf Tournament in Augusta is one such event (that amazingly I was able to repeat several years later with the Royal Bank of Canada). It was during this hectic week of rotating people throughout 3 rented homes in the area that I also enjoyed hanging out with our in-home caterer. We alternated between eating in and going out to a restaurant with our house guests every other night. And clients and sales employees rotated in and out every 3 days, so this allowed us to serve the same stellar BBQ meal in our main host home without duplication for most. However, it also meant those of us working the event had to eat that same BBQ menu every other night. Believe you me--there were no complaints on my end. Chicken and shrimp beautifully blackened on the grill with gourmet trimmings cannot cause contempt in my mind. One of my favorite accoutrements was the baked beans dish. This yummy concoction of 3 different beans, bacon and an absolutely perfect sauce was a meal in and of itself! I searched high and low to replicate it for many years, and finally this summer found a recipe that I could tweak to be worthy of a near-copy. My mouth is watering just thinking about pulling the pan bubbling from the oven!<br /></span><span style="font-size: 130%; font-weight: bold;">Gourmet Baked Beans</span><span style="font-size: 130%;"><br /><br />1/2 lb. bacon; cut into small pieces, browned to very crisp, and drained<br />1 large onion, diced and cooked with<br />1 lb. pork sausage; browned and drained (you can also substitute ground beef if you prefer)<br />1 16 oz. can kidney beans<br />1 16 oz. can butter beans (harder to find these days, but worth it!)<br />1 large can Bush's Baked Beans (in my mind these are the brand worth using but pick your fav)<br />1/2 cup brown sugar<br />1/2 cup sugar<br />1/4 cup ketchup<br />1/4 cup KC Masterpiece BBQ sauce (again, the main brand for me)<br />2 Tbsp. prepared mustard<br />2 Tbsp. maple pancake syrup<br />1/2 tsp. chili powder<br />1 tsp. salt<br />1/2 tsp. black pepper<br /><br />Preheat oven to 325 degrees F.<br />Drain both the kidney and the butter beans.<br />Combine all ingredients together and mix well.<br />Pour into 13 x 9 baking pan or large casserole dish and bake 1 hour at 325 degrees F.<br /><br /><br />For another great summer favorite, here's Lexi's summer salsa, too. Note: she doesn't like onions, so we don't include them in this recipe and with the crunch of the red pepper, you don't need them. However, if you like them in your salsa, I would add about 1/2 cup or so of a finely chopped red onion for the best flavor.<br /></span><span style="font-size: 130%; font-weight: bold;">Blackened Corn Salsa</span><span style="font-size: 130%;"><br /><br />4 large ears corn, husked<br />1 15 oz. can black beans, drained & rinsed<br />1 whole finely chopped red bell pepper<br />1/4 cup chopped fresh cilantro<br />Juice of 1 orange<br />Juice of 1 lime<br />1/4 peanut oil (or whatever traditional cooking oil you have on hand)<br />1/2 teaspoon hot pepper sauce<br />1/2 teaspoon salt<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPYlZBeJZptI7193XLRktp0XVgahznl_jsl2lvWGlfR_52SEu6_KG4KFaOaHZBwZKdS4PUS-HHAtTnM5XlhTwQz2gd4oTG5JrpOIkutIH1oek8bYn0ZF7ZhOnRUr7T1kOhyphenhyphenFZDtKocNFo/s1600-h/100_2849.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5365803072828253026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPYlZBeJZptI7193XLRktp0XVgahznl_jsl2lvWGlfR_52SEu6_KG4KFaOaHZBwZKdS4PUS-HHAtTnM5XlhTwQz2gd4oTG5JrpOIkutIH1oek8bYn0ZF7ZhOnRUr7T1kOhyphenhyphenFZDtKocNFo/s200/100_2849.JPG" style="cursor: pointer; display: block; height: 150px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a><br />1) Roast corn on grill or on cooktop using a grill pan/griddle. You are going for the blackness here. I do not pre-poach, but simply grill on my kitchen gas cooktop using the "grill" surface side of a griddle I own that fits over 2 burners. By using tongs and rotating the ears consistently, the corn cooks and begins to blacken up a bit for that fabulous grilled/roasted taste.<br />2) Allow ears to cook slightly and using sharp knife, cut kernels away from cob.<br />3) Combine with black beans, red pepper and cilantro in mixing bowl and set aside.<br />4) In nonmetal bowl, combine citrus juices, oil, hot pepper sauce, and salt and stir to combine.<br />5) Add to corn mixture and stir well.<br />6) Refrigerate for 25-30 minutes before serving. (We rarely make it through this step, but it does help the flavors meld even more!)<br />7) Get out the Multi-Grain Tostitos and enjoy!</span>Andrea Siebert Petersonhttp://www.blogger.com/profile/16758936381514917019noreply@blogger.com2tag:blogger.com,1999:blog-7593041833514373904.post-83206988750011153292009-07-10T13:25:00.000-07:002011-09-26T15:47:56.075-07:00Summer memories<span style="font-size: 130%;">I must say it is very hot, humid and sticky here in my little corner of the world. I have to whine just a bit that I gave up a beautiful swimming pool in our home in the Dallas area last year to move so that we could all be together as a family. Hubby had been commuting for over a year and we just missed him too much. Thus, I traded away that pool for a gorgeous new house in Houston with a fabulous kitchen (remember, I have a gas cooktop now--hooray!). So now we have a pretty empty back yard but I can cook to my heart's desire. It's only during these awful summer months that the trade-off truly makes me sad, and it has invoked much reminiscing of late</span><span style="font-size: 130%;"> about summer days as a child.<br /><br />That Panhandle town where I grew up is small. Some people say it's not the end of the world but you can see it from there! Basically it was just a simple community of primarily agricultural folks, with a grand total population of just under 7,000 when we moved there in January of 1977. I was 10 years old and ready to take on the world. After spending about the first 2 years living in the country, we moved into town where my younger siblings and I were excited to be able to make regular visits to the municipal swimming pool. That place was huge! (OK, so it really wasn't, but isn't it amazing how we remember things as so much bigger in our memories of childhood and we see them as adults and cannot figure out how they shrunk?) As soon as lunch was over and mom had the little ones down fo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGXtmTYRVEVMfSNg3jKKsvbN7lB3uhQs6VVEObfCnv4be99ZpN9bJGCjV6hknjZmVBos0qJnQvKo0qMMTJX1uVbZsluTwEBpW8gZWyDAwfL4AzYVVRI09hVxVOMjVcsED7Zo4yDxaNrUM/s1600-h/1208072_swimming_pool.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5358073880067229874" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGXtmTYRVEVMfSNg3jKKsvbN7lB3uhQs6VVEObfCnv4be99ZpN9bJGCjV6hknjZmVBos0qJnQvKo0qMMTJX1uVbZsluTwEBpW8gZWyDAwfL4AzYVVRI09hVxVOMjVcsED7Zo4yDxaNrUM/s200/1208072_swimming_pool.jpg" style="cursor: pointer; float: left; height: 100px; margin: 0pt 10px 10px 0pt; width: 100px;" /></a>r naps, we would hop on our bikes and ride over for long summer af</span><span style="font-size: 130%;">ternoons of fun in the sun with our friends. Sometimes, it was up to us older girls to babysit the young ones, so on those days we would walk and drag them along. Next to nothing could stand in our way of cooling off and perfecting our dives and high board jumps in the process! We had it made!<br /><br /><br />So if you've done the math, I was around age 12 when we moved to town, which means boys were starting to look pretty darn interesting to this young girl. It was highly convenient that the pool was managed each summer by one of the local school teachers and his son served as one of the primary life guards. It was also convenient that said son was also o</span><span style="font-size: 130%;">ne of my big brother's best friends, making him a much "older man" and thus very appealing for having 2 years age on me. This caused a full-out summer crush for several years, and served as the impetus for learning how to create one of my most favorite summer treats. One particularly flirtatious Sunday afternoon, said lifeguard happened to mention to me that his favorite flavor of ice cream was strawberry. The "way to a man's heart" notion took fierce hold of my psyche, as I profoundly confessed that I could make the best </span><span style="font-size: 130%; font-style: italic;">homemade</span><span style="font-size: 130%;"> strawberry ice cream in the world! Now, I had actually never made it before, but my secret weapon was my best friend's mom and having successfully recently wrangled her spectacular recipe, which I had enjoyed devouring with my friend not much prior!</span><br />
<span style="font-size: 130%;">Of course I had to deliver on my boasting! This gave me exactly a day and half to get it right and place my crowning glory at the feet of the object of my affection, as the pool was routinely closed on Monday for cleaning. I remember rushing home and pulling my mom into the fray where we mixed up a test batch for the family on Monday. Pronouncing it spectacular, my dad's seal of approval was all I needed, and the second batch was lovingly delivered to that sweet boy during evening pool hours on Tuesday night. I'm sorry to say that he didn't immediately come to his senses and ditch the older girl he was "going with" for me. (Although he confessed several years later that little sisters of friends have an unspoken "hands-off code" assigned to them, yet he was highly tempted to</span><span style="font-size: 130%;"> break that code that summer! And then, of course, it all made sense.) No matter, as many of us will admit, flirtation is the game and the chase is the excitement. Once the catch is secured, we often experience a lingering let-down of exhilaration, meaning those summers hold lots of great memories for me!<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPvesy3MVLhT6kA-lhhxokwxw5Ycyu1VOLe9HN_AKmSixgjfDjNhFTdbpM7bvz2JNbs6Nj86qnIFrfeWddjbQRU8fSJ9fhtcCXd1ChaWDtaydPlOYvHdiv3ly5W2Wyutj7LQfMOeX1SnA/s1600-h/374277_strawberry_ice_cream_2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5358076105227050354" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPvesy3MVLhT6kA-lhhxokwxw5Ycyu1VOLe9HN_AKmSixgjfDjNhFTdbpM7bvz2JNbs6Nj86qnIFrfeWddjbQRU8fSJ9fhtcCXd1ChaWDtaydPlOYvHdiv3ly5W2Wyutj7LQfMOeX1SnA/s400/374277_strawberry_ice_cream_2.jpg" style="cursor: pointer; float: left; height: 75px; margin: 0pt 10px 10px 0pt; width: 100px;" /></a><br />
<span style="font-size: 130%;"><span style="font-size: 130%; font-weight: bold;"><br /><br /><br /><br /><br />Sensational Strawberry Ice Cream</span><br />2 eggs, beaten<br />1 cup granulated sugar<br />3 cups whole milk<br />3 cups whipping cream<br />1/2 teaspoon almond extract (I usually double this measurement!)<br />1/8 teaspoon salt<br />1 quart frozen strawberries (chopped with syrup, commercial packaged work fine)<br /><br />Mix together first 6 ingredients with electric mixer in large glass mixing bowl. Add strawberries and stir until well combined. Freeze mixture following directions for your ice cream freezer.<br />(Note, if you are sensitive about eating raw eggs, this recipe is not for you as you have now determined those eggs are not cooked. My suggestion is to choose your eggs carefully, and enjoy with caution which I have been doing for many years!)</span>Andrea Siebert Petersonhttp://www.blogger.com/profile/16758936381514917019noreply@blogger.com1tag:blogger.com,1999:blog-7593041833514373904.post-79759976407965403752009-06-30T13:21:00.000-07:002011-09-26T15:48:47.822-07:00The Way to a Man's Heart...<span style="font-size: 130%;">Hello fellow foodies! I'm excited for our next installment which I've been thinking about all week. There are so many ideas and recipes I'm wanting to share with all of you. But first, I must take a moment to thank all my friends and family for the kind emails and Facebook postings complimenting my blog. It's exciting to see how far around the world the written word travels these days in such a rapid fashion!<br /><br />So this week I really wanted to be sure I clarified for those still in question what a "supertaster" truly is. There's tons of information on the internet these days about this phenomenon that was evidently originally studied/discovered by Dr. Linda Bartoshuk of Yale University. "The 'neon taste world' of people who Dr. Bartoshuk calls 'supertasters' is roughly three times as intense as the 'pastel world' of the nontasters. This is because the tongues of supertasters have a higher concentration of taste bud-containing structures than the tongues of less taste-sensitive groups"(<a href="http://www.foodnavigator.com/Science-Nutrition/Are-you-a-supertaster">FoodNavigator.com, Feb. 19, 2003</a>).<br /><br />Since first hearing about this, I had no doubt I am a supertaster. I regularly taste hints of flavors in foods, often fascinating friends and family when the ingredient is determined a reality. I have become quite the wine lover in the past few years, able to taste certain nuances of flavors there as well. And, several of the foods I absolutely abhor seem to be similar to those of other supertasters (olives, raw tomatoes, cabbage, grapefruit and bitter coffee like espresso--none for me--I'll take my raspberry or cherry chocolate flavored cup of Joe over drinking tar any day, thank you very much!).<br /><br />So, according to Dr. Bartoshuk, a supertaster has a higher concentration of taste buds, or officially, "fungiform papillae," that house the taste buds, on the tip of the tongue. A fun little test can be taken to confirm this by swabbing blue food coloring on the tip of your tongue, placing a piece of paper on your tongue, with a 7mm hole punched into it, and counting the papillae within the circle. They will remain pink, while the tongue is blue. (See a great depiction of how to do the test at this link: <a href="http://www.northernneckuncorked.com/super_taster.html">http://www.northernneckuncorked.com/super_taster.html</a>). I lost count at 50. Anywhere over 35-40 confirms the theory, coming as no surprise to me! Thus, the designation found it's way into my blog title, and hopefully it will be a positive experience to your taste buds, too (unless you absolutely LOVE raw tomatoes, as I'm afraid you'll not find those recipes here).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-E9017wf2BPLMxRR37ebj77gBSsrNzeWrP3eh3_nlwn6g2nXifPLDD-nt1zEiPFK4Yi6cK9UWZqv86v7DmzIZFIBT0w4RJ_MeJsFgi020ilZazSRQLh2lZ1TCKG1-_3MVOWlI0gnbmAk/s1600-h/1184091_tomato_3.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5353963036518438450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-E9017wf2BPLMxRR37ebj77gBSsrNzeWrP3eh3_nlwn6g2nXifPLDD-nt1zEiPFK4Yi6cK9UWZqv86v7DmzIZFIBT0w4RJ_MeJsFgi020ilZazSRQLh2lZ1TCKG1-_3MVOWlI0gnbmAk/s200/1184091_tomato_3.jpg" style="cursor: pointer; display: block; height: 66px; margin: 0px auto 10px; text-align: center; width: 100px;" /></a><br />Speaking of tomatoes, though, it's time for this week's recipe (using </span><span style="font-size: 130%; font-style: italic;">cooked</span><span style="font-size: 130%;"> tomatoes, which ironically I do like) and the story behind it. As I stated in my last post, I've been married to my college sweetheart for over 22 years. We married young by today's standards (he was 21, I was 20), and my food is partially to blame. You see, I've been cooking for him since our days in the piney woods of East Texas at our small, private college campus.<br /><br />Thanks to all that time spent in the kitchen working side-by-side with my mom, when it was time to choose extracurricular classes in high school, the Home Economics options were the only ones truly of interest to me. I took every single one offered in our small Texas Panhandle town, and ended up serving as President of the Future Homemakers Association Chapter to boot! In a special unit on microwave cooking, I learned the wonderful talent of constructing a gorgeous lasagna without pre-cooking the noodles. This method involved a hearty and wet meat sauce, and microwaving at medium power for maximum effect. It was absolutely delicious, and something I eventually easily re-created at college with a limited kitchen and only a microwave at my disposal. Being the creative type, I even figured out the "semi-homemade" style of doing this (before Sandra Lee had even thought about becoming a household name) and ramped up bottled store sauce with herbs and spices to make it worthy of my particular palate.<br /><br />So, back to that man's stomach. One weekend I carried all my groceries and supplies over to the kitchen above the racquetball courts and constructed my lasagna for that adorable boy and his buddies, along with some warm chocolate chip cookies. He might not admit it was love at first site that particular evening, but we've been together ever since, and it was this lasagna that went out the door with him this week for his guy's golf and lake trip at his special request!<br /><br />I'm grateful to all those Home Economists that work for the big food companies who must also have been students of my favorite teacher at some point. They have now developed the pre-packaged noodles available to us today, created purposefully for no cooking: a dream to those of us struggling to get dinner on the table in a timely fashion.<br /><br />To make the lasagna, you'll need the following ingredients and about a full hour and a half for preparation, cooking, and setting. I hope you enjoy it as much as we do, as comfort food like this doesn't last long around our house!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1RuwN8ohX1RRh_KLdNbSVYDAiSmygaCE7S_QH6gcBnU_0fqhZLZrX7uzSeKPSAenBSKnSdfCw3epAM6fBXFSiY7rAB9AP4QLXUNZgGBxGOrvLRzg8SppC5QWrgl1NQrFnnB3AMLvigc/s1600-h/757885_lasagna.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5353966258449413906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK1RuwN8ohX1RRh_KLdNbSVYDAiSmygaCE7S_QH6gcBnU_0fqhZLZrX7uzSeKPSAenBSKnSdfCw3epAM6fBXFSiY7rAB9AP4QLXUNZgGBxGOrvLRzg8SppC5QWrgl1NQrFnnB3AMLvigc/s200/757885_lasagna.jpg" style="cursor: pointer; display: block; height: 192px; margin: 0px auto 10px; text-align: center; width: 200px;" /></a></span><span style="font-size: 130%; font-weight: bold;">"Almost Cheating" M</span><span style="font-size: 130%; font-weight: bold;">icrowave Lasagna</span><span style="font-size: 130%;"><br />Sauce:<br />1 med. onion, chopped<br />1 lb. ground Italian sausage (or ground beef or turkey if you so prefer)<br />1 clove garlic, minced<br />Combine sausage, onion and garlic in 2 qt. casserole dish and microwave on high for 4.5 to 7 minutes, or until meat loses pink color. Drain fat.<br />(Note: If you prefer the stovetop and have it at your disposal, by all means brown the meat that way. I actually did this last night as I have a gas cooktop for the first time in 17 years, and I cannot quit using it! Another little hint is on draining fat. When I microwave ground meats, I use my Tupperware brand stacker cooking colander set (these were popular back in the early 90's and you can still find them on eBay and other sites). The meat browns nicely and the fat runs into the lower section for quick clean up. If I brown on the stove top, a trick I've found habit-forming is sitting a metal colander with feet into a small square pan and straining the grease out that way. The corners of the pan work famously for pouring off the fat into a jar or can for quick and easy disposal and clean-up!)<br /><br />Now for the rest of the sauce:<br />1 24 oz. jar prepared pasta sauce (I prefer Bertolli Olive Oil & Garlic)<br />1 13.5 oz. pkg. <a href="http://www.villabertolli.com/premiumpastasauce.aspx">Bertolli Premium Summer Crushed Tomato & Basil Pasta Sauce</a><br />(Note: This is a more liquid sauce and I chose it due to inclusion of herbs. If you cannot find it, then just add the approximate equivalent of canned crushed tomatoes, which can also be purchased "Italian-style" with spices added if you prefer.)<br />2 T parsley flakes<br />1/2 t salt<br />1 t dried basil<br />1 t dried oregano<br />1 t brown sugar<br />Add the above items to the browned meat and microwave </span><span style="font-size: 130%; font-style: italic;">covered</span><span style="font-size: 130%;"> on high until thoroughly heated through (about 5 minutes).<br /><br />Ricotta Cheese Layer:<br />1 16 oz. carton ricotta cheese (I prefer the lower fat)<br />1/4 cup shredded or ground parmesan cheese<br />2 eggs<br />1 T parsley flakes<br />1/2 t black pepper<br />1/2 t salt<br />Mix together above ingredients in medium glass mixing bowl and set aside.<br /><br />1 8 oz. package Oven-Ready lasagna noodles (<a href="http://skinner.newworldpasta.com/pasta_products.cfm?prodId=00127001541600CT00&navCatId=33">Skinner</a> is a nice brand with built-in ridges)<br />3 cups shredded mozzarella cheese<br />1/4 cup parmesan cheese<br /><br />Final Assembly:<br />In 12 x 8 (or 13 x 9) baking dish, spoon in a very thin layer of sauce mixture then layer 1/3 each of noodles, ricotta cheese mixture (spreading with a skinny spatula works best), sauce and mozzarella. Repeat the steps of noodles, sauces, ricotta mixture and mozzarella 2-3 times (depending upon depth of your pan). Sprinkle top of final layer of mozzarella with 1/4 cup parmesan chese. Microwave at 50% power for 20-30 minutes or until bubbly, rotating dish 1/2 turn after half the cooking time (or you can bake in a 350 oven for about 45-50 minutes). Be sure to let the lasagna stand for at least 15 minutes to set before cutting into it! This is by far the most difficult part of the whole process as your olfactory nerves will be in overdrive! Sorry!<br /><br />If you make this lasagna, or have any ideas for great variations, please be sure to comment below! I would love to hear from you, particularly if this dish (or any of my others to come) helps you snag the man of your dreams--but unfortunately this writer can make no promises or offer guarantees--just hope!</span>Andrea Siebert Petersonhttp://www.blogger.com/profile/16758936381514917019noreply@blogger.com0tag:blogger.com,1999:blog-7593041833514373904.post-82952581525643657982009-06-24T10:54:00.000-07:002011-09-26T15:49:23.955-07:00Welcome!<span style="font-size: 130%;"><span style="font-family: verdana;"><span style="color: black;"><span style="font-family: trebuchet ms;">Hello friends, family and fellow <a href="http://en.wikipedia.org/wiki/Foodie">foodies</a>! And welcome to the inaugural posting of my new blog, sharing my memories and musings through my passion and love for food. I'm Andrea Siebert Peterson, a 43 year old suburban mom with a business degree and hours toward a masters. My 22+ years experience in the working world revolve around business operations and meetings & events management in the real estate industry and non-profit sectors. I have been married to my college sweetheart for 22+ years and we enjoy raising 2 beautiful daughters who are rapidly forcing us into "empty nesthood."</span> </span></span><br /></span><span style="font-size: 130%;"><span style="color: black; font-family: trebuchet ms;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5350956683374387410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZwB4_N3UwMsbZHKI6SaNkW_2A-xAZ_Qv97T4rOHdSRi9xOpttXzsuV6GutuxO7n8hK5h_H3IURsTmqqdRHOvxdNS7Lilgus5RegkAScrwSJ3Bbi-r4Y6BJKLNS4ZE-6TOZ2k_6O7q-IA/s320/Dec+08+Girls8.jpg" style="display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /></span><br /><span style="color: black; font-family: trebuchet ms;">Family is a huge part of our lives as I'm the eldest daughter in a group of 7 children. Being raised in mid-western and then Texas Panhandle farm communities, it's no small wonder I've probably spent more working hours in the kitchen than any other room in the house!</span><br /><br /><span style="color: black;"><span style="font-family: trebuchet ms;">After a fairly recent corporate layoff, I have been trying to find my new niche in the working world. No matter what book I read or where I turn, doing what I love always brings me back to food. So, it's time to find out where that passion can take me. It seems a blog is a great way to start, since it is a commitment to a regular diet, in a manner of speaking, manifested in both word and deed! I hope to share with you the most about the memories of food that have made up the quilted tapestry of my life. It's a long list, often fraught with some tears, but also celebrating great triumphs. </span></span><br /><br /><span style="font-family: trebuchet ms;"><span style="color: black;">To begin at the beginning I must share with you my first ever kitchen triumph. It started on a hot, sticky day in our Nebraska kitchen. I was only 8 years old yet had already spent numerous hours (years!) on a stool working side by side with my mother who seemed to always be in the kitchen. Keeping up with the hunger needs of my dad, older brother, cousins, and hired hands, who were helping with corn planting, irrigating, wheat harvest and the like, was no small feat. In those days at our house there were 4 main mealtimes instead of the standard American 3. Around 4-5 pm my dad and the boys would all come in for fortitude to sustain them through the evening working hours that often didn't end until dark or later. Usually we served sandwiches on slices of thick, soft homemade white bread my mother baked by hand once a week. In my visual memory bank I see huge pitchers of sweating</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrB7Mc1hu5G670_rZHUiyS9uRJ7fUYgZO1w55zUR72-GXA_Tx3Y_rth0rtzPmXQjqDmA-MWuMKihVZ0w5f37EtarHGFQXmQhca0o8Ct8h4_50Trvqv5CpH-ItAK4oAzmPGqSNVkyd_cCk/s1600-h/j0384720.jpg"><span style="color: black;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5351280756851629650" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrB7Mc1hu5G670_rZHUiyS9uRJ7fUYgZO1w55zUR72-GXA_Tx3Y_rth0rtzPmXQjqDmA-MWuMKihVZ0w5f37EtarHGFQXmQhca0o8Ct8h4_50Trvqv5CpH-ItAK4oAzmPGqSNVkyd_cCk/s200/j0384720.jpg" style="float: left; height: 200px; margin: 0px 10px 10px 0px; width: 97px;" /></span></a><span style="color: black;"> iced sweet tea and cold watermelon</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPVOVSo2jq_3v4ZIxgupo8jKv7pER8Er0Lxm7dvQLcDuHPRvXwRggbcjEXDqbs3qwoWoE-fASRecHN_uLUPv_-jSYeKVI1if8d1peheQf9Cz4KBV1c9TbGSlO2KRv_rQ-SjJnq20v3_g/s1600-h/j0405636.jpg"></a><span style="color: black;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-Ob8LAksb39ctTI7fgUidaO6DsbwFkwhPG_7vehPgAUdmfG6UM7MsHk37C0ATbemw22FaiNy0S1vE9XTK0_wYTvdETe36_wM2dhNdqX7o5uTBFt5PV-nCVb3VT1NgfOvK_-sgvx7lsM/s1600-h/j0405636.jpg"><span style="color: black;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5351281301719481906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-Ob8LAksb39ctTI7fgUidaO6DsbwFkwhPG_7vehPgAUdmfG6UM7MsHk37C0ATbemw22FaiNy0S1vE9XTK0_wYTvdETe36_wM2dhNdqX7o5uTBFt5PV-nCVb3VT1NgfOvK_-sgvx7lsM/s200/j0405636.jpg" style="float: right; height: 134px; margin: 0px 0px 10px 10px; width: 200px;" /></span></a><span style="color: black;">on the table and whatever homemade goodies my mom happened to decide to bake that afternoon. Chocolate chip cookies, banana bread, marshmallow brownies, my aunt's amazing chocolate cake, and scotcheroos (a peanut butter crisped cereal treat covered in milk chocolate) all come to mind (and will be shared with you soon). </span></span><br /><br /><span style="font-family: trebuchet ms;"><span style="color: black;">This particular day as I recall, one of the little ones was fussy. Mom asked me to step up and bake a cake. "You can do it without me," she directed, "you know how now." OK, so it wasn't from scratch (thank you </span><a href="http://www.duncanhines.com/newDuncan/pub/products/cakes.asp"><span style="color: black;">Duncan Hines</span></a><span style="color: black;">), but it was the remembering to preheat the oven (something my mother did for me by default for many years, causing problems later in married life, but that's an entirely separate story), correctly greasing the pans, following the directions on the box to add proper ingredients, waiting the requisite time to remove from pans once baked, and assembling with beautiful icing to create a two-layer, orange wonder that were my 8-year old accomplishments. None of this compared, however, to what happened next.</span></span><span style="color: black;"> </span><br /></span><br />
<span style="color: black;"><span style="font-family: trebuchet ms;"><span style="font-size: 130%;">My father is child number 9 in a family of 10 children. I don't think the birth order books can truly address his personality due to the sheer size of this tribe. But, I can tell you he is one of the most honest, hard-working, individuals I've ever known. He is one of those rare individuals who simply cannot pass up stopping to help a wayward soul along the road experiencing car trouble. In this case a stranger had a flat tire, and despite the busy-ness of Dad's summer day, it was no exception. This was the 70's folks--the times of no cell phones and rural roads for us specifically. I will never forget the timing of dad bringing home this man who needed to "phone a friend to help him to the next level" and ended up around our late afternoon table. I will always remember the pride on my father's face, showing off his little darling's cake and sharing it with this stranger! It was that day that fireworks </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNT0oox-A-6IfFHIMsTDhCQLO-6iuNlvwGQ7NXbkJr2HRbA936JX4fN0vUEluXBJJmmH_MpRhXx2WRxLccdk6pOfj6gCRNN_fEGYjTwytPs8embmzJFAY7Mksqw9AclZbVml08js4OwE/s1600-h/j0438916.jpg"><span style="font-size: 130%;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5351292209225151154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNT0oox-A-6IfFHIMsTDhCQLO-6iuNlvwGQ7NXbkJr2HRbA936JX4fN0vUEluXBJJmmH_MpRhXx2WRxLccdk6pOfj6gCRNN_fEGYjTwytPs8embmzJFAY7Mksqw9AclZbVml08js4OwE/s200/j0438916.jpg" style="float: right; height: 200px; margin: 0px 0px 10px 10px; width: 162px;" /></span></a><span style="font-size: 130%;">burst in my brain and one of the biggest "AHA" moments of my life occurred: <b>You can make people happy--deliriously happy--by simply serving them your food!</b> This thought clearly took root that day and has been manifest throughout my life. Food that is fostered in love becomes a jubilant experience, both for the creator and the partaker! The stranger, who I never laid eyes on again in my life, oohed and awed about my cake, how wonderful it was that I was so young and yet did such an excellent job, how special it was to be given such a rare treat!</span></span></span><span style="font-size: 130%;"> </span><br />
<span style="font-size: 130%;"><span style="color: black;"><span style="font-family: trebuchet ms;">And, for me it was not pride so much as the reality that food has power. The creating, the timing, the giving, each provides it's own certain reward. (And, in a strange way, the old adage that "the way to a man's heart is through his stomach" was clearly in the mix that day as well.) As the years have flown by, I've watched the family gather and the food fill stomachs and the stories begin. And the other common denominator for me has been the indescribable feeling I get from seeing the pleasure on the faces of those who taste my food, fork suspended (sometimes with eyes closed) experiencing a moment of euphoria and often creating a special memory that will last through the ages. I literally live for those moments since I've experienced so many of them behind the fork at others' tables and restaurants myself!</span></span><br /><br /><span style="color: black; font-family: trebuchet ms;">Thus, we begin this journey together to experience the sanctuary of this <a href="http://en.wikipedia.org/wiki/Supertaster">supertaster</a>: my kitchen, the heart of my home. And even though I didn't include a recipe today, hopefully there will always be 1 or 2 to tempt your tastebuds. I look forward to sharing with you and hearing from you and dreaming about you with your fork poised in the air!</span></span>Andrea Siebert Petersonhttp://www.blogger.com/profile/16758936381514917019noreply@blogger.com1