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Showing posts from February, 2013

Oatmeal Pancakes the Loser Way

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More snow and howling winds…






We got another 8-inches of snow yesterday.  It’s snowing now, this morning, with another 1 to 3-inches in the forecast for today, and more predicted for tomorrow and Friday!
OK, enough already, snow and wind gods!
It’s a good morning for pancakes and this recipe intrigued from the minute I heard about it.  I really like oatmeal and cottage cheese, but pancakes made with those ingredients ~ couldn’t imagine.  



It was surprising!  They were actually pretty tasty!
Of course, I put a pat of butter and drizzled a little syrup over the top.  I don’t know if that’s “The Biggest Loser” way or not, but after all, they’re pancakes!  And I’ll make them again!


Garlicky Shrimp and Linguine Bake

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There’s something about shrimp and pasta that appeals to me, and there’s also something about not spending all day in the kitchen slow-cooking dinner…





This shrimp and linguine dish fills the bill on both counts.  It not only tastes good, it looks good too, plus it’s easy to pull together. The peas, tomatoes and green onions, are perfect flavors for the big succulent shrimp, all tossed together with linguini.





There’s no heavy rich sauce here, just a lighter alternative for you to enjoy.  Serve this with a green salad and crusty bread for an appetizing meal. Bill had sweet praises for this dish ~ me too!






Garlicky Shrimp and Linguine Bake
Ingredients:
1 to 1½ pounds large shrimp, peeled and deveined 5 garlic cloves, minced 1 tablespoon olive oil 1 tablespoon butter 3 tablespoons sherry 1 can (14.5 ounces) diced tomatoes 1/3 cup green onions, sliced

Homemade Chicken Pot Pie

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On these chilly days, we ♥ pot pies ~ homemade, that is!



This is a savory comfort food dish, from scratch, that will please you and yours. 
Make the pot pie with a bag of frozen vegetables, or approximately 3 cups of leftover vegetables or your favorite fresh veggies.  Your choice! 
Make your own pie crust, or buy packaged refrigerated crust ~ you know ~ Pillsbury’s.  I cooked 3 chicken breasts for it this time.  You can make it with thighs, and it could be even easier using rotisserie chicken. 
Decisions, decisions!  However, you make it, it will be great for sure, because it’s homemade ~ it beats the pot pies in the freezer section!
If I still lived in the South, I’d be swooning over this…








Double-crust Chicken Pot Pie

Red Velvet Cake Roll with Buttercream Filling for Your Valentine

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Red Velvet Cake Roll 
is one dessert that 
screams
“Happy Valentine’s Day!”




Although red velvet may be associated with the South ~ remember the red velvet groom’s cake, shaped like an armadillo, in the 1989 film, Steel Magnolias ~ the origin of the cake and recipe is well-known from New York City’s famed Waldorf-Astoria Hotel. 
Red velvet is everywhere and in everything from whoopie pies, to ice cream, to coffee, cupcakes and this red velvet cake roll.  The Republic of Tea makes a Red Velvet Chocolate Teathat tastes like devil’s food cake and gets its red tint from beets, instead of food coloring, and Rooibos, a South African tea known as red bush. 
Whether red velvet obtains its coloring from beets, or red food coloring, it’s a cake with a distinct red tint.  This moist cake roll, with just a hint of chocolate, is rolled around a luscious buttercream filling that will make your taste buds happy. 



Do not hesitate in making this; it is not difficult.  Just be sure to place it on the towel …

From Hungarian Pork Chops to Paprika to Flamingos

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I like it when paprika shares the spotlight with other ingredients in a recipe ~ not only for the great color, but also the sweet spicy taste.



These pork chops are browned quickly in a skillet, and then simmered in a sour cream sauce loaded with paprika, sherry, ketchup, caraway seeds and more.  The aroma is outstanding while they simmer, ending with a tender mouthwatering chop!



Paprika is made from dried ground chile peppers, capsicum annuum, which originated in southern Mexico.  Christopher Columbus gets the credit for introducing the chile to Europe. 
These peppers reached the Balkans in the 1560’s and were called peperke or paparka.  The peppers quickly made their way to Hungary, now renowned for its paprika.  Kalocsa, Hungary is even home to The Paprika Museum, with the city celebrating its famous spice at the Paprika Festival each year in October.