tag:blogger.com,1999:blog-10612918632913733482023-11-16T06:14:32.867-08:00@Tasty BytesAlexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-1061291863291373348.post-78447102302819497022011-01-15T19:27:00.000-08:002011-01-15T19:36:37.161-08:00Sweet BBQ Boneless Chicken Wings<div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK4WW3P4c9LG-lzWeqb3mYf3L1Ce3ZpyxfsCtwSj9kDANp0xemBFpVbc2LOq31I2dFJOlChrTzK5m-pNCqI7FABU8LiPESbgiAd9SD0umexjj9IsNcs9j8y0uBh3_wV_GLr2qQYOpouc1n/s1600/SDC10859.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/AVvXsEgK4WW3P4c9LG-lzWeqb3mYf3L1Ce3ZpyxfsCtwSj9kDANp0xemBFpVbc2LOq31I2dFJOlChrTzK5m-pNCqI7FABU8LiPESbgiAd9SD0umexjj9IsNcs9j8y0uBh3_wV_GLr2qQYOpouc1n/s320/SDC10859.JPG" width="240" /></a></div><a bitly="BITLY_PROCESSED" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCF3DtTy_502Wo6Vbmu9wtZqbDnBhQTA65DR7qCZxzs2VDPPqSm6uAv5q52xdm10yXX0bkHCSYjN9oeKT96WzcWKFM0i30aoDVaqzlwa2AJjmH2oplhJHaHii-4206qIgy4NcZMTnOdIE/s1600/SDC10857.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkCF3DtTy_502Wo6Vbmu9wtZqbDnBhQTA65DR7qCZxzs2VDPPqSm6uAv5q52xdm10yXX0bkHCSYjN9oeKT96WzcWKFM0i30aoDVaqzlwa2AJjmH2oplhJHaHii-4206qIgy4NcZMTnOdIE/s200/SDC10857.JPG" width="200" /></a><b>What to make on a football night?</b><br />
<br />
<a bitly="BITLY_PROCESSED" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8YrCXPfR8FWvBqkIhVMOyIeK92nKR1HXqI2E2OnKpid4X4NpScO4SBjANjuVbtLwTYislF_JpdHCp8Mz2_2o0UsH9qbrJ8N-yqeg4UXrwlikr12TMCSxxmOY6uU729by59MrhWwxoqXvo/s1600/SDC10864.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/AVvXsEg8YrCXPfR8FWvBqkIhVMOyIeK92nKR1HXqI2E2OnKpid4X4NpScO4SBjANjuVbtLwTYislF_JpdHCp8Mz2_2o0UsH9qbrJ8N-yqeg4UXrwlikr12TMCSxxmOY6uU729by59MrhWwxoqXvo/s320/SDC10864.JPG" width="240" /></a>This recipe was an experiment today but we all loved it so I'm sharing it on here so we don't forget. Plus, it was easy. I am all about easy when it comes to a football night since I would rather watch the game then cook and clean up. I have to mention again we made this recipe up so you will need to adjust the measurements to your taste. We like sweet but if you don't like really sweet try adjusting the sugar. I also have to mention it tastes better than it looks since boneless chicken thighs aren't the most attractive of chicken pieces. ; )<br />
<br />
<br />
<b> Ingredients:</b><br />
<br />
2.7lb bag of Boneless Skinless Chicken Thigh Strips - if they are frozen you will need to thaw them under hot water<br />
1/2 Cup or to taste cup of your favorite Honey BBQ sauce<br />
1/2 Cup or to taste brown sugar<br />
Garlic Salt or fresh ground garlic<br />
Mrs. Dash all season to taste<br />
Olive oil<br />
A couple of tablespoons of water <br />
<br />
<b>Directions: </b><br />
<br />
1. Mix the chicken and the Honey BBQ sauce in a pan with an edge. Put in the oven at 350. <br />
2. In a microwave bowl mix the brown sugar and all the rest of the ingredients. Put in Microwave until melted (1-2 minutes). <br />
3. After about 15 minutes of letting the chicken thighs cook with just the BBQ sauce add the brown sugar mix and raise the temperature to about 400. While cooking periodically mix it or turn the chicken in the pan.<br />
4. Cook until the chicken looks brown about 30-45 minutes total. <br />
5. Serve over plain white rice or jasmine rice.<br />
6. Be sure to serve with lots of napkins. It's finger licking good!<br />
<br />
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<a bitly="BITLY_PROCESSED" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsHscKd60Gls0XV11fnAXmLvVK5o65wstIb80fnAFT9ydqRV6v-OG580f195LXlcd1u0pEMy4Lnp-orvlCyzukDDTHIyyCSSuuo5DtL7IFOq9cJJy4dxIKFrdETpErXa0q0qBwu6Ea8OM/s1600/SDC10861.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVsHscKd60Gls0XV11fnAXmLvVK5o65wstIb80fnAFT9ydqRV6v-OG580f195LXlcd1u0pEMy4Lnp-orvlCyzukDDTHIyyCSSuuo5DtL7IFOq9cJJy4dxIKFrdETpErXa0q0qBwu6Ea8OM/s320/SDC10861.JPG" width="320" /></a><div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-51574553724643861782010-11-27T22:28:00.000-08:002010-11-28T20:08:53.690-08:00Pan Con Chumpe (Salvadorean Turkey Sandwich)<div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_89Z24pSbq-GqPNdjVlqJW3rGG9ahVNcqnEp36mOG05-axIh7W-wq1J85Mzl0duQGfBcanL0eNj4u0DTv_BG_hwg3YPk0LNVVicZJ4yU1pQwWTiIRZ4bR3UA0Os2NFryzxlQ0GNzFbq2/s1600/SDC10296.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo_89Z24pSbq-GqPNdjVlqJW3rGG9ahVNcqnEp36mOG05-axIh7W-wq1J85Mzl0duQGfBcanL0eNj4u0DTv_BG_hwg3YPk0LNVVicZJ4yU1pQwWTiIRZ4bR3UA0Os2NFryzxlQ0GNzFbq2/s200/SDC10296.JPG" width="200" /></a></div>This incredibly delicious turkey sandwich is a traditional Salvadorean meal. My family came to the USA in 1979 and we did not have the tradition of cooking turkey for Thanksgiving. As a matter of fact, we didn't even know what Thanksgiving was until we started hearing about it from our schools and neighbors. However, like all migrant families we tried our best to assimilate and start to bring in American holidays mixed in with what we knew. My mother, especially, tried to make American holiday meals mixed in with things she knew how to cook from El Salvador. This included Thanksgiving where the closest thing to American turkey was Pan Con Chumpe, which translates to turkey sandwich. In El Salvador there are restaurants that make this delicious sandwich and I remember going to them as a kid. It was quite the treat but nobody makes Pan Con Chumpe as good as my mom does. Do you hear that Bobby Flay...are you ready for a <a bitly="BITLY_PROCESSED" href="http://www.foodnetwork.com/throwdown-with-bobby-flay/index.html">throwdown</a>? Her sauce, everyone in our family agrees, is just extra special.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a bitly="BITLY_PROCESSED" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLDlzzBYuvnW6OtUjM68wPMlf14dXSM0E2-VMkvs_oRzEGGP1UYxGPIYVscHQ3sDJ58jOEs1HjVqH6qOxn3iU0yzZwnz5OQWYdZpIJO2Z22SAUeoP8-f4wpmtixeli6PUsvIXTvON6lRY/s1600/SDC10295.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaLDlzzBYuvnW6OtUjM68wPMlf14dXSM0E2-VMkvs_oRzEGGP1UYxGPIYVscHQ3sDJ58jOEs1HjVqH6qOxn3iU0yzZwnz5OQWYdZpIJO2Z22SAUeoP8-f4wpmtixeli6PUsvIXTvON6lRY/s200/SDC10295.JPG" width="200" /></a></div>I suppose you are wondering what in the world I am saying when I say "Pan Con Chumpe?" Try to translate that on an online translator and let's just say good luck with that. We call the turkey sandwich "Pan Con Chumpe" because chumpe means pavo which is turkey in English. I am not really sure the origin of the word "chumpe" but my mother's best guess is that it originated from mixing the <a bitly="BITLY_PROCESSED" href="http://www.amazon.com/Mesoamerican-Languages-Language-Kaqchikel-Dialects/dp/1157664172?ie=UTF8&tag=techymom-20&link_code=btl&camp=213689&creative=392969" target="_blank">indigenous ethnic groups</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=techymom-20&l=btl&camp=213689&creative=392969&o=1&a=1157664172" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> (<a bitly="BITLY_PROCESSED" href="http://en.wikipedia.org/wiki/El_Salvador#Pre-Columbian">the Mayans and Pipils</a>) language with Spanish from Spain. Whatever its origin is it certainly is fun to say. Try it Ch-um-pe with a short e like saying turkey without the "y". You will see my kids having fun saying chumpe in our video below. Hope y'all enjoy our version of Thanksgiving turkey. By the way, the turkey I am making in this video is only a turkey breast. You can do it with a whole turkey, you just need to size up the amounts to make enough sauce. Also for the moms out there with picky eaters, like mine, I wanted to add that my kids love Pan Con Chumpe!<br />
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<br />
<b>Ingredients for marinating the turkey:</b><br />
<ul><li>A Turkey Breast medium size</li>
<li>Dijon mustard</li>
<li> White wine </li>
<li>3 crushed garlic cloves</li>
</ul><b>Ingredients for the sauce: </b><br />
<ul><li>2 boiled fresh tomatoes without the skin</li>
<li>1 large onions cut in slices- cooked on a pan just until it is soft</li>
<li>1 green peppers cute in slices - cooked on a pan just until it is soft</li>
<li>Prunes - optional used only if the sauce is to bitter </li>
<li>Spanish green olives</li>
<li><a bitly="BITLY_PROCESSED" href="http://www.amazon.com/Reese-Capote-Capers-3-5-Ounce-Jars/dp/B000FEDH9W?ie=UTF8&tag=techymom-20&link_code=btl&camp=213689&creative=392969" target="_blank">Capers</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=techymom-20&l=btl&camp=213689&creative=392969&o=1&a=B000FEDH9W" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></li>
<li>Fresh crushed garlic</li>
<li><a bitly="BITLY_PROCESSED" href="http://www.amazon.com/Coarse-Sea-Salt-Gu%C3%A9rande-Stand/dp/B000X5YM7O?ie=UTF8&tag=techymom-20&link_code=btl&camp=213689&creative=392969" target="_blank">Salt</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=techymom-20&l=btl&camp=213689&creative=392969&o=1&a=B000X5YM7O" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> and <a bitly="BITLY_PROCESSED" href="http://www.amazon.com/Spicy-World-Tellicherry-Pepper-14-Ounce/dp/B000QF7KK2?ie=UTF8&tag=techymom-20&link_code=btl&camp=213689&creative=392969" target="_blank">pepper</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=techymom-20&l=btl&camp=213689&creative=392969&o=1&a=B000QF7KK2" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </li>
</ul><b>Ingredients For The Spices Of The Sauce:</b> (see buying the ingredients video)<br />
For these ingredients I suggest you look in the Latin or ethnic food section of your supermarket. Ask someone if you can't find them, but more than likely they carry them. Goya packages all these ingredients. We lightly toast all of these before we grind them.<br />
<ul></ul><ul><li><a bitly="BITLY_PROCESSED" href="http://www.amazon.com/Simply-Organic-Sesame-Certified-Containers/dp/B001XWNFSS?ie=UTF8&tag=techymom-20&link_code=btl&camp=213689&creative=392969" target="_blank">sesame seeds</a></li>
<li>roasted pumpkin seeds (<i><a bitly="BITLY_PROCESSED" href="http://www.amazon.com/Pepitas-No-Shell-Roasted-Salted/dp/B0030MKP8M?ie=UTF8&tag=techymom-20&link_code=btl&camp=213689&creative=392969" target="_blank">pepitas</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=techymom-20&l=btl&camp=213689&creative=392969&o=1&a=B0030MKP8M" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></i>) </li>
<li>1 <a bitly="BITLY_PROCESSED" href="http://www.amazon.com/Los-Chileros-Chile-2-Ounce-Packages/dp/B001EO6GHC?ie=UTF8&tag=techymom-20&link_code=btl&camp=213689&creative=392969" target="_blank">chile ancho</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=techymom-20&l=btl&camp=213689&creative=392969&o=1&a=B001EO6GHC" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /> </li>
<li><a bitly="BITLY_PROCESSED" href="http://www.amazon.com/Badia-Whole-Leaves-0-17-Ounce-Pack/dp/B001SAZP6A?ie=UTF8&tag=techymom-20&link_code=btl&camp=213689&creative=392969" target="_blank">bay leaves</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=techymom-20&l=btl&camp=213689&creative=392969&o=1&a=B001SAZP6A" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></li>
<li><a bitly="BITLY_PROCESSED" href="http://www.amazon.com/Goya-Sazon-Achiote-12-Count-Package/dp/B000HQKO1W?ie=UTF8&tag=techymom-20&link_code=btl&camp=213689&creative=392969" target="_blank">achote</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=techymom-20&l=btl&camp=213689&creative=392969&o=1&a=B000HQKO1W" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" /></li>
</ul><b>Directions: </b><br />
<ol><li>The night before prepare the turkey breast by removing the giblets (if it has them). Wash the turkey well with cold water and defrost if needed. If your turkey was frozen be sure it is completely thawed before you cook it. Make holes with a knife into the turkey so the mixture you will adding penetrates the inside. Season the inside and outside of the bird with the mustard, garlic and wine. Spread the mixture all over the outside of the turkey and put a few crushed garlic cloves inside the turkey. Refrigerate covered overnight. When you are ready to make the turkey remove it from the refrigerator until it becomes room temperature. </li>
<li>Preheat oven to 350°F and set the turkey in a large roasting pan with a few celery stacks below it, onions and mushrooms around it. </li>
<li>Mix all the dry ingredients for the spices and lightly toast them in a non stick pan. Then blend them in a food processor until they are a thick powder (we make these the day before since it makes it easier).</li>
<li>Mix all the ingredients for the sauce into a blender then add the spice powder. Adjust salt and pepper to desired taste. If the sauce isn't enough you can add a can of <a bitly="BITLY_PROCESSED" href="http://www.amazon.com/Hunts-Tomato-Sauce-15oz-cans/dp/B001YJ2V1W?ie=UTF8&tag=techymom-20&link_code=btl&camp=213689&creative=392969" target="_blank">tomatoes sauce</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=techymom-20&l=btl&camp=213689&creative=392969&o=1&a=B001YJ2V1W" style="border: medium none ! important; margin: 0px ! important; padding: 0px ! important;" width="1" />. Just be careful to taste it so its not bitter. If the sauce is a little bitter add some prunes.</li>
<li>Add some white wine to the turkey along with mushrooms and onions around it.</li>
<li>Add the blended sauce to the turkey. Try to cover as much as you can of the breast with it.</li>
<li>Roast the turkey breast for about 1 hour covered. You can use aluminum foil if your pan doesn't have a lid. </li>
<li>In about an hour take the turkey out and baste the turkey with any juices that have formed in the pan. Remove the lid and cook for another hour.</li>
<li>The turkey is done when the temperature in the thickest part measures between 165°F and 175°F (use a meat thermometer) or the built in thermometer has popped. </li>
<li>Once the turkey is done it is time to assemble the sandwiches. It helps if the bread is toasted before you assemble your sandwiches. This will prevents it from falling apart due to the sauce. We like to use keiser, small french breads or hard chicago bread rolls. The bread should have a nice hard consistency so it doesn't fall apart.</li>
<li>We serve the turkey sandwiches stuffed with watercrest, radishes, lettuce, tomatoes, <a bitly="BITLY_PROCESSED" href="http://tasty-bytes.blogspot.com/2009/04/curtido-spanish-cole-slaw.html">curtido</a> in the bread rolls and top it off with the warm turkey sauce. </li>
<li>Be sure to pile on the condiments and hurry up eat it so it won't fall apart. Also be sure to have lots of napkins close by because it's sure to get messy while you say it's "esta delicioso!" </li>
</ol><div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-14893885418689870572010-07-11T17:41:00.000-07:002010-07-11T18:04:30.396-07:00Grilled Chicken and Peaches<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKcwMSvrraCxE6tdDq5Il8Isj9muyYXKSfJJS4xy-gWGzLkglmCVTeMm_fxkLBvejLwwkkuydYxrqPD5g9rB8cEuVz_VJB3p_1Y9sWpCZeMvwHuNcPnV2nM3oJfUnRI6X5sVmJQCBCk3M/s1600/SDC19019.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKcwMSvrraCxE6tdDq5Il8Isj9muyYXKSfJJS4xy-gWGzLkglmCVTeMm_fxkLBvejLwwkkuydYxrqPD5g9rB8cEuVz_VJB3p_1Y9sWpCZeMvwHuNcPnV2nM3oJfUnRI6X5sVmJQCBCk3M/s320/SDC19019.JPG" alt="" id="BLOGGER_PHOTO_ID_5492810128522318610" border="0" /></a>Tonight's dinner turned out to be a delicious surprise. I had peaches that were going ripe and I decided to grill them with the marinated chicken I was making. They turned out awesome when I served them as a side and ate them with the chicken. I highly recommend grilling any fruit especially if you feel you couldn't possibly eat it because it is to ripe. Enjoy!<br /><span style="font-weight: bold;"><br />Ingredients To Marinate The Chicken</span><br /><ul><li> vinegar, like cider, balsamic, or red wine</li><li> dried herbs, oregano, parsley, Italian seasoning</li><li> garlic salt powder</li><li> olive oil</li><li> ground black pepper</li><li> boneless, skinless chicken breast</li></ul><br /><span style="font-weight: bold;">Directions</span><br /><br />Put the vinegar, herbs, olive oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Thaw in the refrigerator overnight if chicken is frozen or for a few hours if you plan on making it right away. When you are ready to cook the chicken pound each one of them a little. This will make the chicken tender. Heat a grill or grill pan until cooked through.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiScvVC4E-Gl0oZDrlHP_OC4fxAVi4RsXx4HaVyD7QOLWoH4lyplSBwZyU3VKNxSHFJCAvDEGSX0DUTjRBOKdZ5Ij97-8SnTj_eB5zBDr_ZBWh3pTAzPpa7AV4131vtwteq7SkvNTNuRv8/s1600/SDC19018.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 248px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiScvVC4E-Gl0oZDrlHP_OC4fxAVi4RsXx4HaVyD7QOLWoH4lyplSBwZyU3VKNxSHFJCAvDEGSX0DUTjRBOKdZ5Ij97-8SnTj_eB5zBDr_ZBWh3pTAzPpa7AV4131vtwteq7SkvNTNuRv8/s320/SDC19018.JPG" alt="" id="BLOGGER_PHOTO_ID_5492810490395445442" border="0" /></a><span style="font-weight: bold;">Sides Dishes</span><br /><ul style="text-align: left;"><li>brown rice with olive oil</li><li>cilantro and tomato chimichury (Chopped tomatoes, cilantro, olive oil, lime juice, and onions)</li><li>grilled peaches with a sprinkle of olive oil if desired (They are good with out it too, see picture.)</li><li>salad (with your desired ingredients picture shows how I served it)</li><li>grilled or boiled broccoli with a little olive oil<br /></li></ul><br /><span style="font-weight: bold;">Dessert</span><br />Fresh strawberries and peaches topped with a little sugar in the raw<br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7aVAHRLm3I3CQE9a9YxLPgulqLwBhQQoniZ3-9pgMUw1_pG7wIENMQu3V7DoxW1CXJMiZgkTHNOAZsS3GuJdT_vyHYD6qsp1Wi5oG0mqGFhyphenhyphen_l67ganSrs3xmpbDGPTpxa_0RD_BYj3E/s1600/SDC19022.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7aVAHRLm3I3CQE9a9YxLPgulqLwBhQQoniZ3-9pgMUw1_pG7wIENMQu3V7DoxW1CXJMiZgkTHNOAZsS3GuJdT_vyHYD6qsp1Wi5oG0mqGFhyphenhyphen_l67ganSrs3xmpbDGPTpxa_0RD_BYj3E/s200/SDC19022.JPG" alt="" id="BLOGGER_PHOTO_ID_5492812007908497874" border="0" /></a><br />My little guy couldn't get enough of tonight's meal. He was licking the plate clean. : )<div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-50053692391598391372010-07-04T17:27:00.000-07:002010-07-04T17:43:06.202-07:00Fireworks CupcakesThis simple and fun recipe is sure to be a big hit during your 4th of July celebrations. The following is the low fat version but you can follow the regular recipe in the back of the any yellow cake mix box. My kids call them explosively good and fat free! Enjoy!<br /><br /><object height="385" width="640"><param name="movie" value="http://www.youtube.com/v/FZiAvHH_Wic&hl=en_US&fs=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/FZiAvHH_Wic&hl=en_US&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="344" width="425"></embed></object><br /><br /><span style="font-weight: bold;">Ingredients:</span><br /><br />1 box of yellow cake mix<br />3 eggs whites<br />1/3 cup of all natural apple sauce<br />A few tables spoons of red sugar or red food coloring<br />White Frosting<br />Sparkle toothpicks (we picked them up at our local grocery store in the mixed drinks area)<br /><br /><span style="font-weight: bold;">Directions:<br /></span><br />Blend the first 3 ingredients for about 2 minutes. Then add the red sugar or coloring with a spatula. My boys like the red sugar best since it leaves little streaks in the cake. Bake as directed on the back of your yellow cake mix box. Mix the frosting with the red and blue food coloring. Leave some frosting white. Decorate like flags by putting one stripe for each color. Add a little red sugar for the stars and top with the sparkle toothpick.<div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-70691289716493151482010-03-14T12:49:00.000-07:002010-03-14T18:44:42.071-07:00My Favorite Peach Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVY2r-zuxWdvH6isI1TQgxGQuoEzbImyv7bRyeHf7m4n43BqUivk4WRkUo-AeAuDOLAVzN7EQTUnCxn8RE8fpf6qdPyp6tcVA3iUbESdH5Jjp5nOfL9mrjv-NbD2Y6dqD1tkgfatFYPTqQ/s1600-h/SSPX0129.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 242px; height: 181px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVY2r-zuxWdvH6isI1TQgxGQuoEzbImyv7bRyeHf7m4n43BqUivk4WRkUo-AeAuDOLAVzN7EQTUnCxn8RE8fpf6qdPyp6tcVA3iUbESdH5Jjp5nOfL9mrjv-NbD2Y6dqD1tkgfatFYPTqQ/s400/SSPX0129.jpg" alt="" id="BLOGGER_PHOTO_ID_5448669284161568882" border="0" /></a>Today is Pi Day and I just posted about it on my <a href="http://techy-moms-blog.blogspot.com/">Techy Mom's Blog</a> so I thought it would be appropriate to post my favorite pie recipe too. Plus, being that we are seeing signs of spring I am celebrating the first buds on my peach tree. After 3 years of being in a pot it finally found a spot in my yard. I love to see the little blooms coming out since I know it will soon have beautiful pink flowers to show off. Plus, I can't wait to see how many peaches we have this year.<br /><br />The best thing about pie is that it is so easy to make and has such few ingredients. This is one of my favorite recipes for making peach pie. On a day when I am limited with time I will use Pillsbury pre-made dough but there is nothing like making it at home. I use to love watching my mom make it and was always so impressed with how perfect her pie edges came out. For the record I can never make the edges as good as she did but its not about the edges its about the taste, right?<br /><br />Ingredients:<br /><br /><span style="font-weight: bold;">CRUST</span><br /><br />2 2/3 cups all-purpose flour<br />2 teaspoons sugar<br />3/4 teaspoon salt<br />1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces<br />1/2 cup plus 1 tablespoon (4 ounces) cold solid vegetable shortening<br />1/2 cup ice water<br /><br /><span style="font-weight: bold;">FILLING</span><br /><br />8 large, ripe but firm peaches (3 1/2 pounds) or you can use the canned well drained peaches<br />3/4 cup sugar<br />1 1/2 tablespoons fresh lemon juice<br />1/4 cup plus 1 tablespoon all-purpose flour<br />1 1/2 tablespoons unsalted butter, thinly sliced<br />Egg wash made with 1 egg yolk mixed with 2 tablespoons water<br /><br /><span style="font-weight: bold;">Directions:</span><br /><br /><span style="font-weight: bold;">PREPARE THE CRUST: </span><br />1. In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.<br /><br />2. On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough.<br /><br />3. Or if you have pre-made the pie crust you could remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the disk. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. As you roll out the dough, use a metal spatula to check if the dough is sticking to the surface below. Add a few sprinkles of flour if necessary to keep the dough from sticking. Gently fold in half. Place on to a 9-inch pie plate, lining up the fold with the center of the pan. Gently unfold and press down to line the pie dish with the dough.<br /><span style="font-weight: bold;"><br />MAKE THE FILLING: </span><br />1. Preheat the oven to 400°.<br /><br />2. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches and cut them into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes.<br /><br />3. Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top. Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch.<br /><br />4. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.<br /><br />5. Transfer the pie to the oven and place a baking sheet in the bottom to catch any drips.<br /><br />6. Bake for 30 minutes. Reduce the oven temperature to 375°, cover the edge of the pie with foil and bake for about 40 minutes longer, until the filling is bubbling and the crust is deeply golden on the top and bottom.<br /><br /><span style="font-weight: bold;">Notes:</span><br />Transfer the pie to a rack to cool completely. Serve with whipped cream or ice cream.<br /><br /><span style="font-weight: bold;">Make Ahead</span>:<br />The dough can be refrigerated for up to 2 days or frozen for up to 1 month and the peach pie can be stored overnight at room temperature.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUPDAp0P9IUlY1mAOXxKKvJGeHpmsYz9ZFVKHIjS4HBLulDHs22w-jF0V4NZ08XpHOcgoNT4SdlNZWb-T69lxnqaOW-zcHcC2vjsvmVsRL_8B28jkcpQqdbQTyk9B-Glb7VMHz-IKgQFh/s1600-h/SSPX0135.jpg"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 170px; height: 127px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuUPDAp0P9IUlY1mAOXxKKvJGeHpmsYz9ZFVKHIjS4HBLulDHs22w-jF0V4NZ08XpHOcgoNT4SdlNZWb-T69lxnqaOW-zcHcC2vjsvmVsRL_8B28jkcpQqdbQTyk9B-Glb7VMHz-IKgQFh/s320/SSPX0135.jpg" alt="" id="BLOGGER_PHOTO_ID_5448669923332785522" border="0" /></a><span style="font-weight: bold;">Apple Pie Filling Variation:</span><br /><br />You can also make this same pie crust recipe with the following Apple Pie filling.<br /><em><br /><span style="font-weight: bold;"><br /><br /><br />Apple Pie Filling Ingredients</span></em><br /><p> 2/3 cup sugar<br />3 tablespoons all-purpose flour<br />1/4 teaspoon ground allspice<br />1/8 teaspoon nutmeg<br />1/2 teaspoon cinnamon<br />3 pounds of 1/4-1/2 inch thick slices of peeled and cored good cooking apples such as Granny Smith, Pippin, Golden Delicious (see <a bitly="BITLY_PROCESSED" href="http://www.paulnoll.com/Oregon/Canning/apple-variety.html">cooking apple varieties</a>)<br />1 1/2 tablespoons brandy<br />1 teaspoon vanilla extract</p> <em style="font-weight: bold;">Egg Wash</em><br />1 large egg yolk<br /><br /><span style="font-weight: bold;">Directions for Apple Filling: </span>Combine sugar, flour and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add brandy and vanilla extract. Pour the content into the crust and then brush with egg yolk.<br /><p><br /></p><div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-39892883885294171372010-01-02T14:32:00.000-08:002010-01-02T14:56:01.666-08:00Traditional Greek PigThe Greeks eat pig during Christmas time after having fasted for 40 days without meat. It is a yearly celebration we really enjoy. Plus, it is an easy to make recipe because it has such few ingredients.<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/tfA50Xs5vEY&hl=en&fs=1"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/tfA50Xs5vEY&hl=en&fs=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br /><span style="font-weight:bold;">Ingredients</span><br /><br />24 lbs. Pig - But you can order whatever size you would like from your local store butcher.<br />Salt<br />Pepper<br />Lemon <br />Olive Oil<br /><br />Directions: Add lemon, pepper, olive oil to taste on the pig and then cook it covered for 5 or more hours at 365 degrees. You will know the pig is done when the meat is falling off the bone. Xronia Polla!<br /><br />Listen to the full version of this song on my <a href=" http://blip.fm/profile/xelavee/blip/31293197/The_one_unforgiveable_sin-Mikis_Theodorakis">blip.fm channel</a>.<div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-46430584696497164622009-11-28T14:57:00.000-08:002009-11-28T15:20:03.196-08:00What To Do With Turkey LeftoversAfter 3 days of left over turkey I always ask my self "What do I do with my Turkey leftovers?" So I went looking on the Internet for some ideas and I found these easy recipes from <a href="http://www.wikihow.com/Use-Turkey-Left-Overs">Wiki How</a> they list 11 but these were my favorite:<br /><br /><span style="font-weight:bold;">Make a Turkey Salad</span> - Mix the left over turkey with boiled potato cubes, chopped hard-boiled eggs, mayonnaise, chopped celery, chopped onion, and mix. For a green salad, top a bed of lettuce or spinach with the left over turkey along with fresh cranberries, cucumber slices, cashew nuts, and a cranberry or honey mustard dressing.<br /><br /><span style="font-weight:bold;">Make a Turkey Omelette</span> or frittata for a wholesome breakfast. Just put Turkey in your favorite egg omelette. <br /><br /><span style="font-weight:bold;">Make Turkey Tacos</span> - Just use your leftover turkey instead of chicken or beef. I use soft tortillas. You can put your favorite cheese, lettuce, tomatoes and anything else you regularly put in your tacos. Easy and my kids loved it.<br /><br /><span style="font-weight:bold;">Make Turkey Sandwiches</span> - I used the leftover gravy. My family actually grew up eating Pan Con Chumpe or turkey sandwiches for Thanksgiving. They are the best but that recipe will have be a topic for another post. <br /><br /><span style="font-weight:bold;">Freeze the left overs</span>. Follow the steps on Wiki How on how <a href="http://www.wikihow.com/Prevent-Freezer-Burn">How to Prevent Freezer Burn</a>. Also be sure you eat your turkey within 6 months for best flavor.<br /><br /><span style="font-weight:bold;">Make a Turkey Calzone.</span> This video shows you how make a turkey calzone. The best part about the video is his explanation on how to make the Calzone dough. Easy and tastes good. You could use the same dough for making pizza. Also if you are short on time Pillsburry pizza dough works good too.<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/ZDE6vcyggsU&hl=en_US&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/ZDE6vcyggsU&hl=en_US&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-56606424285308892882009-11-23T17:56:00.000-08:002009-11-23T20:18:14.831-08:00Pecan Sticky Buns<object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/i6smJmo0VVc&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/i6smJmo0VVc&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="344" width="425"></embed></object><br /><br /><span style="font-style: italic; font-weight: normal;font-size:100%;" >My sister-in-law stars in this video and she shows us how to make pecan sticky buns. We had the pleasure of having these when we visited her and my brother. She baked them for breakfast and they were so delicious. Please note this recipe is different from her explanation.</span><br /><span style="font-weight: bold;"><br />Ingredients</span> <ul><li> 4 1/2 teaspoons active dry yeast</li><li> 1/2 cup warm water (110 degrees F/45 degrees C)</li><li> 1 1/4 cups buttermilk</li><li> 2 eggs</li><li> 5 1/2 cups all-purpose flour</li><li> 1/2 cup margarine, softened</li><li> 1/2 cup white sugar</li><li> 2 teaspoons baking powder</li><li> 2 teaspoons salt</li><li> 2 tablespoons butter, softened</li><li> 1/2 cup white sugar</li><li> 2 teaspoons ground cinnamon (optional)<br /></li><li> 1 cup chopped pecans</li><li> 1/2 cup packed brown sugar</li><li> 1/2 cup butter, melted<span class="Apple-style-span" style="font-weight: bold;font-size:24;" ></span></li></ul><br /><span class="Apple-style-span" style="font-weight: bold;">Directions</span><br /> <ol><li><span> Dissolve yeast in warm water in a large mixing bowl. Add buttermilk, eggs, 2 1/2 cups flour, 1/2 cup of the butter or margarine, 1/2 cup of the sugar, baking powder and salt. Blend 30 seconds with mixer on low speed, scraping sides and bottom of bowl. Beat 2 minutes on medium speed. Stir in remaining 3 cups flour. (Dough should remain soft and slightly sticky) Knead for 5 minutes, or about 200 turns on a lightly floured board. Cover dough and allow to rest for half an hour. </span></li><li><span> Divide dough in half and roll each half into a 12x7 inch rectangle. Spread each half with 1 tablespoon soft butter and sprinkle with 1/4 cup of the sugar and 1 teaspoon of the ground cinnamon. Roll up the halves, beginning at the wide side. Seal well by pinching the seams. Cut each roll into 12 slices. </span></li><li><span> Coat two 9 inch round cake pans with 1/4 cup melted butter, 1/4 cup brown sugar, and 1/2 cup chopped pecans in each pan. Place 12 dough slices in each pan, leaving a small space between slices. Let rise until doubled. </span></li><li><span> Bake in a preheated 375 degrees F (190 degrees C) oven for 30 minutes. Invert pans onto serving plates immediately. </span></li></ol><div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-52889716414767507412009-11-23T14:57:00.000-08:002009-11-23T20:10:30.978-08:00Carving A TurkeyCarving a turkey is the one thing I feel like I can always do better. Anyone else feel this way? Today I found this video to have a great explanation so I am sharing with y'all. Later on this week I will be posting my Turkey recipe. My turkey recipe is simple, but we love it.<br /><br /><object width="560" height="340"><param name="movie" value="http://www.youtube.com/v/RdNhA38rwnY&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/RdNhA38rwnY&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="460" height="340"></embed></object><div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-82044460821799095482009-10-26T14:27:00.000-07:002009-10-26T15:53:24.734-07:00Homemade ManicottiThis recipe is quick and tastes so much better than the box stuff. I found it online a while back and we love it.<br /><br /><span style="font-weight: bold;">Manicotti Ingredients</span><br /><br /><ul><li> 1 cup flour</li><li> 1 cup milk</li><li> 1 egg, beaten</li><li> 1/2 teaspoon salt</li><li> oil, for pan </li></ul><span style="font-weight: bold;">Cheese Filling</span><br /><br /><ol><li> 2 lbs ricotta cheese</li><li> 1 teaspoon salt</li><li> 8 ounces mozzarella cheese, shredded</li><li> 1/3 cup Romano cheese, grated</li><li> 1 tablespoon chopped parsley</li><li> 2 eggs</li><li> 1/4 teaspoon pepper </li></ol><br /><span style="font-weight: bold;">Directions</span><br /><br /> 1. Stir milk gradually with flour, until smooth.<br /> 2. Add, stirring constantly, the beaten egg, to which the salt has been added.<br /> 3. For each shell/crepe, brush a six inch teflon coated fry pan with oil or butter.<br /> 4. Pour 1/4 cup of the batter in the bottom of pan, tilting back and forth so it spreads evenly.<br /> 5. Cook slowly until just set, do not brown.<br /> 6. When set on one side, turn over and let other side set.<br /> 7. Slide off pan and onto plate to cool slightly.<br /> 8. Repeat until all of the batter is used.<br /> 9. Place 2 TBS of your cheese filling into the center of the crepe/shell, bringing sides over so they overlap to hold filling inches.<br />10. Arrange side by side in baking pan with your favorite sauce (I use Classico with Sweet Basil), topped with shredded cheese.<br />11. Bake at 400 for about 20 minutes.<br /><br />I serve my manicotti with some fresh chopped basil from my garden and a garden or Greek village salad.<div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-51753617170367294522009-09-26T07:53:00.000-07:002009-09-26T10:19:59.056-07:00Coffee Granita<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbH-FGAfW2My0XyVKtEVJjSwXGXtRTlyK9SG9ZcYHHTx2I8zOI8ZC0e-riyJmnW7oyoX9OsvWSG49rS8P42K2dOCcPal2dEou-Ude76CV8Xv7Sr1KRVY43ilB1shUMlnHdUQch8S2cZhZ/s1600-h/-Roasted_coffee_beans.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEbH-FGAfW2My0XyVKtEVJjSwXGXtRTlyK9SG9ZcYHHTx2I8zOI8ZC0e-riyJmnW7oyoX9OsvWSG49rS8P42K2dOCcPal2dEou-Ude76CV8Xv7Sr1KRVY43ilB1shUMlnHdUQch8S2cZhZ/s200/-Roasted_coffee_beans.jpg" alt="" id="BLOGGER_PHOTO_ID_5385826562385311282" border="0" /></a><span style="font-weight: bold;">What To Do With All That Extra Coffee?</span><br /><br />Every morning I have lots of extra coffee and I usually throw it away. So today I decided to look and see what you could do with extra coffee. I came across this real easy, yummy looking recipe. Sorry I can't say I've tried it but am posting it here because I thought my discovery today was interesting. Um, and truth be known I don't have any heavy cream in the house today. So I also looked up, embarrassed to say, how do you make cream? Look below I am still blushing thinking of how did I not know that. Dairy cow farmers please excuse my non-dairy farm city girl ignorance. Well, if you give this a try let me know. I will be trying it just as soon as I can get myself some cream from the store.<span style="font-weight: bold;"><br /><br /></span><span style="font-weight: bold;">Ingredients</span><ul class="BulletList"><li><span>1/2 c. espresso</span> </li><li> <span>1/2 c. regular coffee</span> </li><li> <span>1/3 c. sugar</span> </li><li> <span>1/3 c. heavy cre</span><span>am</span> </li></ul><br /><span style="font-weight: bold;">Directions:</span><br /><ol id="intelliTxt"><li><p>Mix the coffee, espresso and sugar together, preferably while the coffee's still hot.</p></li><li><p>Taste the mixture. It should taste like extra-strong, extra-sweet coffee.</p> </li><li> <p>Pour the mixture into a shallow container and place it in the freezer, uncovered.</p> </li><li> <p>Meanwhile, chill the cream well.</p> </li><li> <p>As a film freezes on top of the container, break it up and stir it with a fork every 20 minutes or so. This step will create the granita's characteristic grainy texture.</p> </li><li><p>As the mixture freezes it will harden faster, so stir it more often to keep it from freezing too solid. The final texture should resemble chipped ice.</p> </li><li> <p>Whip the cream until frothy but pourable - just before serving.</p> </li><li> <p>Spoon the granita into small cups and top with dollops of the lightly whipped cream.<br /><br /></p></li></ol><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjv6RLb0Ti92ehd4V-_EDYx_qd_PIYiDMxItOZ3nkXRp_270v4oGN2q07Bhf6ijoy3suVj-XhIku2gCN0e5dzor0HImFOH7l27-zlJsgrvOUl6EpZQPMlm3IOTnt8gveKQMsLeOjhvr4T/s1600-h/cow.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 178px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUjv6RLb0Ti92ehd4V-_EDYx_qd_PIYiDMxItOZ3nkXRp_270v4oGN2q07Bhf6ijoy3suVj-XhIku2gCN0e5dzor0HImFOH7l27-zlJsgrvOUl6EpZQPMlm3IOTnt8gveKQMsLeOjhvr4T/s200/cow.jpg" alt="" id="BLOGGER_PHOTO_ID_5385826206463105858" border="0" /></a><span style="font-weight: bold;">If You Don't Have Cream</span><br /><br />Here is my emberrassing discovery today, you can not make cream. Cream is actually the fat that naturally occurs from cows milk. It usually is separated in the process of making milk for our consumption. You can read more about it at this great site called<a href="http://www.ochef.com/index.html"> OChef </a>where you can post your vexing cooking questions. In his Q&A article titled, <a href="http://www.ochef.com/980.htm">Is There A Recipe For Cream?</a>, he states,<br /><p style="line-height: 150%;"></p><blockquote>"And like salt, chicken livers, and apples, it is not the product of another recipe, it is a naturally occurring food that you cannot make yourself — it is an <i>ur-ingredient</i>, if you will. In modern milk production, cream is separated from milk with the use of a centrifuge called a separator. In less technical times, milk was poured into shallow pans and the cream rose naturally to the top. In Britain, cream that was skimmed from the top after 12 hours was called cream or single cream. Cream that wasn't separated until 24 hours had elapsed was called double cream"<br /></blockquote><p></p><div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-53834778604977571312009-06-15T12:00:00.000-07:002009-06-15T16:55:49.247-07:00Balsamic Vinegar Mango SaladThis is a simple salad and it always looks pretty too. You can serve this salad with chicken or shrimp. You can also just enjoy it without meat. I show it here with my Lemon shrimp kabobs.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURHn_2iNlqqK3lZsfQOZYSsgENAv6F8hk_I90L02_MMYbsZwZIsxbNrPL38BcZR5qq61JdlIlX6M1eOTsY6YGU2a9T2fSstGk-cZH2XIBz7QDbE86_LEYWhYzSRWCs4wOIo6vaw4FQ9-W/s1600-h/IMGP4173.JPG"><br /></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURHn_2iNlqqK3lZsfQOZYSsgENAv6F8hk_I90L02_MMYbsZwZIsxbNrPL38BcZR5qq61JdlIlX6M1eOTsY6YGU2a9T2fSstGk-cZH2XIBz7QDbE86_LEYWhYzSRWCs4wOIo6vaw4FQ9-W/s1600-h/IMGP4173.JPG"><br /></a><div><br /></div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiURHn_2iNlqqK3lZsfQOZYSsgENAv6F8hk_I90L02_MMYbsZwZIsxbNrPL38BcZR5qq61JdlIlX6M1eOTsY6YGU2a9T2fSstGk-cZH2XIBz7QDbE86_LEYWhYzSRWCs4wOIo6vaw4FQ9-W/s320/IMGP4173.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5347592485207225218" /><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); text-decoration: underline;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); text-decoration: underline;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); text-decoration: underline;"><br /></span><br /><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div>- 1-2 mangos (almost ripe)<br /></div><div>- 1 bag of mixed salad greens</div><div>- <a href="http://www.amazon.com/gp/product/B001LMPI0S?ie=UTF8&tag=veesolutions-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001LMPI0S">balsamic vinegar syrup</a></div><div>- olive oil</div><div>- salt</div><div>- pepper</div><div>- italian seasoning</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Directions</span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div>1. Cut Mangos into squares.</div><div><br /></div><div>The easiest way to cut a mango is to put it on its side and cut two wedges of the large sides. The other two small sides can be cut the same way. You just need to cut until you can feel the seed in the middle. After you have cut the wedges, cut the mango into small squares while the skin is still on. Pull the mango apart by bending it skin side down. If you then run the knife between the mango meat and skin the little squares will come right out. If the mango is too ripe it might not look as neat, but it will still taste good.</div><div><br /></div><div>See below for a video on how to cut a mango.</div><div><br /></div><div>2. Put your salad greens on a nice plate and drizzle olive oil and a little bit of balsamic vinergar syrup. </div><div><br /></div><div>The balsamic vinegar syrup can be found at your local market. It might cost a little more, but you will find it is sweet and very tasty. You might want to experiment with it before you drizzle to0 much on your plate. The calories in it are also minimal so if you like it...drizzle away.</div><div><br /></div><div>I also have to mention that this syrup can be a little pricey, but a little goes a long way and keeps for a long time. Plus, buying this is like buying wine, some are more expensive than others. See below for more links of example of balsamic vinegar syrup.</div><div><br /></div><div>3. Layer your mango on top of your salad and drizzle with the balsamic vinegar syrup and some salt, pepper, and seasonings to taste.</div><div><br /></div><div>4. Put your meat on top and enjoy!</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Extra Links:</span></div><div><br /></div><div><a href="http://www.mayoclinic.com/health/healthy-recipes/NU00395">Mayo clinic</a> has a nice recipe you can follow for grilled fruit with balsamic vinegar and you can try with the vinegar syrup too. It is so healthy and delicious. <br /><br /><a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fs%3Fie%3DUTF8%26x%3D0%26ref%255F%3Dnb%255Fss%255Fgf%26y%3D0%26field-keywords%3Dbalsamic%2520vinegar%2520syrup%26url%3Dsearch-alias%253Dgourmet&tag=veesolutions-20&linkCode=ur2&camp=1789&creative=390957">Balsamic Vinegar Syrup Example</a> <img src="https://www.assoc-amazon.com/e/ir?t=veesolutions-20&l=ur2&o=1" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" />- The prices on here range from under $20 to $25. This is just an example. At your local market you will find cheaper versions. <br /></div><div><br /></div><div><a href="http://gourmetmomma.wordpress.com/2009/05/21/balsamic-vinegar-syrup/">Make your own balsamic vinegar syrup</a> - If you have a little more time, then this is a great recipe from one of my favorite blogs called <a href="http://gourmetmomma.wordpress.com/2009/05/21/balsamic-vinegar-syrup/">Gourmetmomma's Blog</a> on how to make this syrup. And as she puts it, this syrup, "...can make an every day meal feel special."</div><div><br /></div><span class="Apple-style-span" style="font-weight: bold;">How To Pick Out A Good Mango</span><br /><br /><embed id="mediaPlayerContainer" width="404" height="352" align="TL" flashvars="id=03KqeOEbyD9MoriEJW07IWc3sD&partnerId=3&pwidth=404&pheight=352&embedvars=http%3a%2f%2fwww.ehow.com%2fembedvars.aspx%3fshow_related%3dtrue%26from_url%3dhttp%253a%252f%252fwww.ehow.com%252fvideo_2344858_how-pick-out-mangoes.html" scale="noscale" allowfullscreen="true" wmode="window" menu="false" loop="false" allowscriptaccess="always" quality="high" bgcolor="#000000" name="mediaPlayerContainer" style="" src="http://www.ehow.com/flash/player.swf" type="application/x-shockwave-flash"></embed><br /><span class="Apple-style-span" style="color: rgb(85, 26, 139); text-decoration: underline;"><br /></span><br /><span style="font-weight:bold;">How to Cut A Mango</span><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: normal;">For this salad I use example two of this video.</span></span><br /></span><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/lvLdPjpELyU&hl=en&fs=1&color1=0x5d1719&color2=0xcd311b"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/lvLdPjpELyU&hl=en&fs=1&color1=0x5d1719&color2=0xcd311b" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /></div></div></div></div><div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-24546807312610181352009-06-15T06:00:00.000-07:002009-06-15T17:38:45.622-07:00Grilled Lemon Shrimp Kabob<div>The Grilled Lemon Shrimp Kabob recipe is easy and the shrimp always comes out super delicious! And if you serve it over mango salad, you will get some points in the presentation category. As my husband said when he first glanced at the meal, "now that's a tasty byte!"</div><div><br /></div><div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1VifpwOELMSqbzV8iSrMZsdq9MrksNo9LzfJmk4Nc8fWNesaJRCuinotMB7dQ0VstN7bkNipK30-CNqpq9V3B6TcAbl5ltJgjqBfdWbJrdTm9uxw-CC7tem9eIvhk6CXlPL2P0VLOSot/s320/IMGP4174.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5347586084183199714" /><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div>I buy shrimp frozen, so I usually take the skin off when it is frozen. I find it is easier and the shrimp that they sell in our market is the same that I buy frozen. I like to keep the bags frozen in the freezer until I need them. <br /></div><div><div><br /></div><div>2. Put the Shrimp on the skewers with both the tail and body.</div><div>- I mention this because I have seen some people only put one part of the shrimp onto the skewer and then the shrimp falls off the skewer to easily.<br /></div><div><br /></div><div>3. In a separate bowl, combine the olive oil, lemon or lime, along with the fresh pressed garlic.</div><div><br /></div><div>4. Marinate the shrimp for a little bit in the bowl.</div><div>- Don't marinate for too long or the lemon/lime will cook the shrimp. Marinate for about 3-5 min. I usually just brush the shrimp a few times, just enough that the shrimp gets a coating of the marinade. <br /></div><div><br /></div><div>5. Grill your shrimp until they are nice and pink.<br /></div><div>- Be sure to brush and coat the shrimp often with the lemon/olive oil mixture. This will make the shrimp tastier. We also like the shrimp when they get a tiny bit burnt. This gives the shrimp a crunchy texture along with a carmelized taste. <br /></div><div><br /></div><div> 6. Optional - grilled green pepper.</div><div> - If you like green pepper, like I do, I usually grill a green pepper after taking out the seeds. I brush the same mixture from the shrimp on it and flatten it as I grill it. You will see what it looks like on the right of the plate below.</div><div><br /></div><div><div> </div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj06ARkCH8UvdDdaOhZ2x0oOHsxyov5K7OSIjjDtZGIVxx38bd4cNnLyxajFtx4OYte3hpC31hwy0PYeRt5bzUrqAyA7AgK4m4Q7BqFymKEWSwQWXjtbFpIbpm_vTwdKwi6nEL_gGf5fp_n/s320/IMGP4172.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5347703990913399602" /><div> I serve this with a mango salad (see recipe) or fresh garlic, parmessan and olive oil mixed with linguini. I also like to make raspberry margaritas to go along with this dinner or a nice white sangria.</div><div><br /></div><div>This is a very tasty meal that will make you feel like you were taken to a Caribbean island. Cue the steel drums please! <br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">Tonight's Music Bob Marley, Buffalo Soldier</span></div></div></div></div><br /><object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" id="BlipEmbedPlayer" height="150" width="100%" codebase="http://fpdownload.macromedia.com/get/flashplayer/current/swflash.cab"><param name="movie" value="http://blip.fm/_/swf/BlipEmbedPlayer.swf"><param name="quality" value="high"><param name="allowScriptAccess" value="always"><param name="wmode" value="transparent"><param name="FlashVars" value="username=xelavee&limit=1"><embed src="http://blip.fm/_/swf/BlipEmbedPlayer.swf" quality="high" height="150" width="100%" name="BlipEmbedPlayer" align="middle" play="true" loop="false" allowscriptaccess="always" type="application/x-shockwave-flash" pluginspage="http://www.adobe.com/go/getflashplayer" wmode="transparent" flashvars="username=xelavee&limit=1"></embed></object><div><br /></div><div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-35293790315320006692009-05-18T17:20:00.000-07:002009-11-23T20:14:09.519-08:00Grilled Greek Lemon Chicken<object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/vXK80qCx7Hk&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/vXK80qCx7Hk&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="344" width="460"></embed></object><br /><br /><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Ingredients for Grilled Greek Lemon Chicken:</span></span><br />4 chicken breasts<div>4 garlic cloves crushed<br />olive oil to taste<br />1/2 cup of fresh lemon juice<br /><br /><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Directions:</span></span><br />1. Marinate the chicken with the garlic clove, olive oil and lemon juice.<br />2. Grilled the chicken at high heat<br />3. Every so often brush the chicken with the olive oil, garlic, lemon juice mixture<div><br /><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Ingredients for Mozarella Bread</span></span>:<br />1 unbaked loaf of french bread </div><div>- I get mine from my local grocery store's bakery. I just ask the bakery to give me a frozen un-baked one.<br />1/2 cup of Mozarella Cheese<br />Butter to taste<br />1 crushed garlic clove<br />oregano to taste</div><div><br /><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Directions:</span></span><br />1. Cut your bread in half if needed<br />2. Spread the butter & garlic on both sides of the bread.<br />3. Sprinkle with some dried oregano<br />4. Add the mozarella cheese as the last layer<br />5. Fold your bread back together again and wrap in aluminum foil</div><div>6. Cook at 350 until golden brown and the cheese is melted<br /><br /><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:large;">Ingredients for Yellow Rice:</span></span><br />1 cup of Uncle Bens Rice (or your favorite white rice)<br />2 1/4 cups of water<br />1 Package of Sazon Goya Azafran (you can find this in the latin section of your grocery store)<br /><br /><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Directions</span></span>:<br />1. Boil the water with the package of azafran<br />2. Add the rice<br />3. Simmer covered with a tight lid until tender - about 20 minutes<br /><br /><div>If you can not find these products at your grocery store you can order <a href="http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fs%3Fie%3DUTF8%26search-alias%3Dgrocery%26field-brandtextbin%3DGoya%2520Foods%2520Inc&tag=veesolutions02-20&linkCode=ur2&camp=1789&creative=390957">Goya Products Online</a><img src="https://www.assoc-amazon.com/e/ir?t=veesolutions02-20&l=ur2&o=1" alt="" style="border: medium none ! important; margin: 0px ! important;" border="0" height="1" width="1" /> at Amazon.com.<img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 140px; height: 104px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihRl_ItZHysDzppKzd_mNYpeGtZtwosK_8e3hfGN5rpqbcQvEnDdEmcqcs7lQq15-yHLsqAYVAju4mTNTt6u7hSaZIqhFpC-rBJ6zK-oke0PvCUd4q7YgO4A_HhJKSC2kMKEyTRgpH2Q_r/s200/product0032.jpg" alt="" id="BLOGGER_PHOTO_ID_5337334464557505874" border="0" /><br /><br /><br /></div></div></div><br /><span class="Apple-style-span" style="color: rgb(204, 0, 0);"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Tonight's Music</span></span></span><div><span class="Apple-style-span" style="color: rgb(204, 0, 0); font-weight: bold;"><br /></span><object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" id="BlipEmbedPlayer" codebase="http://fpdownload.macromedia.com/get/flashplayer/current/swflash.cab" height="150" width="100%"><param name="movie" value="http://blip.fm/_/swf/BlipEmbedPlayer.swf"><param name="quality" value="high"><param name="allowScriptAccess" value="always"><param name="wmode" value="transparent"><param name="FlashVars" value="blipId=11037882"><embed src="http://blip.fm/_/swf/BlipEmbedPlayer.swf" quality="high" name="BlipEmbedPlayer" play="true" loop="false" allowscriptaccess="always" type="application/x-shockwave-flash" pluginspage="http://www.adobe.com/go/getflashplayer" wmode="transparent" flashvars="blipId=11037882" align="middle" height="150" width="100%"></embed></object></div><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=veesolutions02-20&o=1&p=8&l=as1&asins=B00000AG8K&md=10FE9736YVPPT7A0FBG2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" frameborder="0" scrolling="no"></iframe><div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-30355271626136076612009-05-16T13:58:00.000-07:002009-05-18T18:12:57.006-07:00No Bake Chocolate Fudge Peanut Butter Silk PieI make this yummy peanut butter silk pie on a graham cracker crust. It has a thin layer of fudge and a cream cheese peanut butter filling. I cook the chocolate fudge into a soft ball stage, but you can use your own favorite fudge recipe.<br /><br /><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">Ingredients:</span></span><br />graham cracker crust for 9-inch pie<div>Resee's peanut butter cups for garnish<br /><br /><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size: large;">Fudge Layer:</span></span><br />1 cup granulated sugar<br />2 ounces bittersweet chocolate<br />1/3 cup evaporated milk<br />1 tablespoon corn syrup<br />1 heaping tablespoon peanut butter<br /><br /><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-weight: bold;">Filling:</span></span><br />8 ounces cream cheese<br />1/2 cup peanut butter<br />1 cup powdered sugar<br />1 tsp. vanilla<br />1/2 cup milk<br />2 cups whipped topping<br /><br /><br /><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-weight: bold;">Fudge Directions:</span></span><br />1. Cook sugar, chocolate, milk, corn syrup together, stirring occasionally, to the soft ball stage or about 234° to 240° on a candy thermometer.<br />2. To test for soft ball stage: Use fresh cold water each time you test the candy. In about 1 cup of cold water, spoon about 1/2 teaspoon of hot candy. Put you hand into the water and push the candy to form a ball. Gently pick the formed ball up. If it will not form a ball, it is not done. The soft ball will flatten slightly when removed from water.<br />3. Remove from heat; stir in peanut butter. Beat lightly for a few minutes; pour into bottom of pie crust. Chill thoroughly before filling.<br /><br /><span class="Apple-style-span" style="font-size: large;"><span class="Apple-style-span" style="font-weight: bold;">Filling Directions:</span></span><br />1. In a large mixing bowl, beat cream cheese with peanut butter, powdered sugar and milk.<br />2. Fold in whipped topping until well blended. <br />3. Spoon into fudge-layered pie crust <br />4. Garnish with chopped Reese's peanut butter cups<br />5. Chill thoroughly before serving.</div><div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-33009598088426294482009-05-03T14:46:00.000-07:002009-05-03T18:35:45.141-07:00Southern Chicken & DumplingMy family and I love this recipe, it is a wonderful and easy recipe to prepare. Whenever we can, Sunday afternoons are relaxing times in our home. We are all happy not to have anything scheduled. So we usually come home after church and make brunch and then I set-up the crock pot. Today, I made this simple chicken and dumpling recipe. I set-up it up earlier in the day and about four hours later when we are done gardening or hanging out together, we sit down and enjoy this very yummy meal.<br /><br />Ingredients<br /><br />4 skinless, boneless chicken breast halves<br />2 tablespoons butter<br />Carrots, celery, onions to taste<br />2 (10.75 ounce) cans condensed cream of chicken soup<br />2 (10 ounce) packages refrigerated biscuit dough, torn into pieces<br /><br />Makes about 6-8 servings<br /><br /><br />Directions<br /><br />1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.<br />2. Cover and cook for 4 to 5 hours on high.<br /><br />2. About 30 minutes before serving, place the torn biscuit dough in the slow cooker.<br />3. Cook on high for 30-45 minutes until the dough is no longer raw in the center.<br /><br />Here is a slow cooker receipe book.<br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=veesolutions02-20&o=1&p=8&l=as1&asins=0848730682&md=10FE9736YVPPT7A0FBG2&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe><br /><br />Here is a slow cooker.<br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=veesolutions02-20&o=1&p=8&l=as1&asins=B00006IUXW&md=10FE9736YVPPT7A0FBG2&fc1=000000&IS2=1<1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe><div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-44275081702923319882009-04-19T19:07:00.000-07:002009-04-19T20:40:55.702-07:00Battle of the Eggs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjw1T_e8PewGJeA4mn_wLpRs4SYBq_ErsPT67LABa6CC0kbAV7qBBGp20xoIJMIYL5itUaLi99zIA75u9U8Sv-pN1Zco0nBcweQ8g12acNlu6l0pRr6uyBYvl2au3GJYaVMh4GbX5sKzA/s1600-h/red-eggs.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 220px; height: 191px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxjw1T_e8PewGJeA4mn_wLpRs4SYBq_ErsPT67LABa6CC0kbAV7qBBGp20xoIJMIYL5itUaLi99zIA75u9U8Sv-pN1Zco0nBcweQ8g12acNlu6l0pRr6uyBYvl2au3GJYaVMh4GbX5sKzA/s320/red-eggs.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5326595269830085106" /></a>During our the Greek Orthodox Easter celebration it is tradition to make red eggs. The eggs are hard boiled and then dyed red. The red color is symbolic of the blood of Christ. <div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>It is also tradition for the Greek youth (pedia in Greek) to play the red egg game. </div><div>Watch the video to see how it is played.<br /><object width="445" height="364"><param name="movie" value="http://www.youtube.com/v/5v8qcoiFdYw&hl=en&fs=1&color1=0x5d1719&color2=0xcd311b&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/5v8qcoiFdYw&hl=en&fs=1&color1=0x5d1719&color2=0xcd311b&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="445" height="364"></embed></object><br /></div><div>The first person to crack their opponent's egg wins. As you can see my boys enjoy the battle of the eggs and they battle round after round against each other. The house rule is you have to eat the egg if you play.</div><div><br /></div><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 94px; height: 120px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNZYJIMX6_HtoT97jloyGcTQwVUb1uv2L38hBxi_sVogXS0qwJvwS83oOS9Mu3HDs1pBrPjblRDkGRLI7LdiacdP4z4XmpcBbk9__TYNm-Ryf_WNJ5-Wj1xNjP1-MLTqY0Afyx7DTXGXb/s320/scarlet.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5326595827192133362" /><div><span class="Apple-style-span" style="font-weight: bold; "><span class="Apple-style-span" style="font-size:large;">Ingredients</span></span><br /></div><div>1 Package of <a href="http://www.amazon.com/gp/product/B00028DJZ8?ie=UTF8&tag=veesolutions-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B00028DJZ8">Rit Dye Powder</a><img src="http://www.assoc-amazon.com/e/ir?t=veesolutions-20&l=as2&o=1&a=B00028DJZ8" width="1" height="1" border="0" alt="" style="border:none !important; margin:0px !important;" /><br /> (Scarlett) - they sell red dye in the Mediterranean stores but I don't have one close by so we use RIT instead, and it works great. It can be tricky to get them to turn red and not pink so be sure to follow the directions below.</div><div>2 doz. eggs</div><div><br /></div><div><span class="Apple-style-span" style="font-weight: bold;"><br /></span></div><div><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Directions</span></span></div><div>1. Put the eggs, if they are coming out of the fridge, in warm water</div><div>2. In the meantime boil water with about half of the RIT package and about 2 tablespoons of vinegar</div><div>3. Boil the eggs in the RIT vinegar mix for 10 minutes</div><div>4. Take out the eggs and put them in cold water</div><div>5. Let them dry on a newspaper</div><div>6. When they are completely dry use a little olive oil and a rag to make them shine</div><div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-32641294084253202562009-04-10T15:13:00.000-07:002009-11-23T16:24:16.309-08:00Greek Easter Bread or Tsoureki<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/e5GNeDqBmlc&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/e5GNeDqBmlc&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-nMsq-y9Uyv1RGbSrNdjDXz1r0SR32A-2mKUKcqERyE3rJJT6hUbwxCsJDzfowYZPtLPmKv7ApvPA0tP4aQfmPdLiDGGVrzh-m3xcV3NCa5w33VvM4g1ezYd6bX_9dmp6ZlqYzR1OiIx/s1600-h/easterbread400.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-nMsq-y9Uyv1RGbSrNdjDXz1r0SR32A-2mKUKcqERyE3rJJT6hUbwxCsJDzfowYZPtLPmKv7ApvPA0tP4aQfmPdLiDGGVrzh-m3xcV3NCa5w33VvM4g1ezYd6bX_9dmp6ZlqYzR1OiIx/s320/easterbread400.jpg" alt="" id="BLOGGER_PHOTO_ID_5323267547529071890" border="0" /></a><span style="font-weight: bold;">Tsoureki</span> is a traditional Greek Easter bread. Red eggs are sometimes woven into the dough, a practice that probably dates back to very ancient times. Easter is one of the Greek's most important religious feast and it arrives accompanied by the smells of spring and the rebirth of nature. The red eggs are used to symbolize resurrection.<br /><br />Before the Easter festivities occur the Greeks will fast for 40 days. They do not eat animal products only olive oil and vegetables during this time. This is a tradition that goes back thousands of years. On Easter day my family and I usually go to an Easter Glendi and enjoy lamb and other open fire roasted meats. It is a nice treat after fasting for so many days. It is also the best fun and I will be posting video and pictures to our festivities in 2 weeks. The Greek Orthodox follow a different calendar than the calendar we follow in the USA so our Easter occurs usually a few weeks after the American Easter.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Ingredients:</span></span><br />15 cups of flour<br />2 1/2 cups of sugar<br />2 sticks of butter<br />5 lbs. of yeast<br />3 1/2 cups of milk<br />4 eggs<br />Almonds- blanched, browned and coarsely crushed<br />Optional Ingredients:<br />1 tsp. of mastic<br />1/2 tsp. of mahlepi (an oriental seed-type herb)<br /><span style="font-weight: bold;font-size:130%;" ><br />Directions:</span><br />1. Dissolve the yeast in a little warm milk and add 3-4 tablespoons of flour.<br />2. Leave the yeast to rise in a warm place. When it has risen sufficiently, put the rest of the flour into a bowl and make a well in the center.<br />3. Put the yeast mixture in this well.<br />4. Warm in a saucepan the rest of the milk, the sugar, the eggs and the mahlepi (if you are using it), and half the butter. Combine well.<br />5. Slowly pour half this mixture in the bowl with the flour and yeast.<br />6. Knead well.<br />7. Melt the rest of the butter and keep it aside.<br />8. Add the rest of the mixture (eggs, milk, sugar, mahlepi and butter) to the flour and the yeast mixture.<br />9. Continue to knead, greasing your hands with the melted butter, which you set aside.<br />10. The dough should be a good consistenxy, neither stiff nor runny. More flour may be needed if it is runny.<br />11. Place the dough, covered with a clean cloth, in a warm place to rise.<br />12. When it has risen enough, it is ready.<br />13. Seperate the dough into 3 thick strips and make the bread into braids, circles or what ever shape is desired.<br />14. Paint the bread with beaten egg yolk and sprinkle them with almonds.<br />15. You may place a read bolied egg at one end for decoration.<br />16. Bake at 350 for 45 minutes or until golden brown.<br /><br /><span style="font-size:130%;"><span style="font-weight: bold;">Tonight's Music is by Kostas Mantzios</span></span><br /><object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" id="BlipEmbedPlayer" codebase="http://fpdownload.macromedia.com/get/flashplayer/current/swflash.cab" height="150" width="100%"><param name="movie" value="http://blip.fm/_/swf/BlipEmbedPlayer.swf"><param name="quality" value="high"><param name="allowScriptAccess" value="always"><param name="wmode" value="transparent"><param name="FlashVars" value="blipId=6930384"><embed src="http://blip.fm/_/swf/BlipEmbedPlayer.swf" name="BlipEmbedPlayer" play="true" loop="false" quality="high" allowscriptaccess="always" type="application/x-shockwave-flash" pluginspage="http://www.adobe.com/go/getflashplayer" wmode="transparent" flashvars="blipId=6930384" align="middle" height="150" width="100%"></embed></object><br /><br />This a link to the book I use when I have to look up a Greek recipe. I highly recommend it since it not only gives you good recipes but it also tells you a little history about the food. Also listed is the CD to the music I feature in my video.<br /><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=veesolutions-20&o=1&p=8&l=as1&asins=B001FTHU2G&md=10FE9736YVPPT7A0FBG2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" align="left" frameborder="0" scrolling="no"></iframe><iframe style="width: 300px; height: 250px;" marginwidth="0" marginheight="0" src="http://rcm.amazon.com/e/cm?t=veesolutions02-20&o=1&p=8&l=as1&asins=9605400316&md=10FE9736YVPPT7A0FBG2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" align="center" frameborder="0" scrolling="no"></iframe><div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-70523286736270264022009-04-05T16:09:00.001-07:002009-04-05T16:55:12.030-07:00Curtido: Spanish Cole Slaw<object width="445" height="364"><param name="movie" value="http://www.youtube.com/v/Y3-CX9jSpS0&hl=en&fs=1&color1=0x5d1719&color2=0xcd311b&border=1"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/Y3-CX9jSpS0&hl=en&fs=1&color1=0x5d1719&color2=0xcd311b&border=1" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="445" height="364"></embed></object><br /><div><br /></div>This Spanish cole slaw is usually added to the top of the pupusas. My mom mentioned to me that eating pupusas without curtido is like eating pizza without the tomato sauce. It is definitely a must try and can be a nice accompaniment to other foods.<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Ingredients:</span><br />1 small to medium Cabbage<br />1 green pepper<br />1 bag of shredded carrots<br />4 garlic cloves<br />1 onion (we used vadelia because my kids will eat it)<br /><br /><span class="Apple-style-span" style="font-weight: bold;">Directions: </span><br />Chop all the vegetables and fry them in a pan with a little olive oil until it is all soft and tender. Serve on top of the pupusas with a little hot sauce if you like. Enjoy!<br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=veesolutions-20&o=1&p=8&l=as1&asins=B0011ZTV30&md=10FE9736YVPPT7A0FBG2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" align="left" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe><iframe src="http://rcm.amazon.com/e/cm?t=veesolutions-20&o=1&p=8&l=as1&asins=0822571455&md=10FE9736YVPPT7A0FBG2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" align="left" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe><iframe src="http://rcm.amazon.com/e/cm?t=veesolutions-20&o=1&p=8&l=as1&asins=082251236X&md=10FE9736YVPPT7A0FBG2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width:120px;height:240px;" scrolling="no" marginwidth="0" marginheight="0" frameborder="0"></iframe><br /><br /><br /><div><span class="Apple-style-span" style="font-size:large;">Tonights Music:</span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:large;">Bambaleo by the Gipsy Kings</span></span></div><div><br /><object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" id="BlipEmbedPlayer" height="150" width="100%" codebase="http://fpdownload.macromedia.com/get/flashplayer/current/swflash.cab"><param name="movie" value="http://blip.fm/_/swf/BlipEmbedPlayer.swf"><param name="quality" value="high"><param name="allowScriptAccess" value="always"><param name="wmode" value="transparent"><param name="FlashVars" value="blipId=6497361"><embed src="http://blip.fm/_/swf/BlipEmbedPlayer.swf" quality="high" height="150" width="100%" name="BlipEmbedPlayer" align="middle" play="true" loop="false" allowscriptaccess="always" type="application/x-shockwave-flash" pluginspage="http://www.adobe.com/go/getflashplayer" wmode="transparent" flashvars="blipId=6497361"></embed></object></div><div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-11330319918002695152009-04-03T14:52:00.000-07:002010-05-02T15:57:44.310-07:00Pupusas - Stuffed Tortillas<object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/rZAKlzfVb0s&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/rZAKlzfVb0s&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="344" width="425"></embed></object><br /><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyEfkq-mxDPvYyLUZRncbZmO8JTo7MIz72JbShy0HyHBiUw36hx0d9P9ynn0NwT7skqXE9_PouJmkIfEasCAQbRRWRapMoQrTcZ-HHab7JDePdMi0wCTladdjVuHACTl2ahko8eEXL8-p/s1600-h/pupusas_1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 163px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyEfkq-mxDPvYyLUZRncbZmO8JTo7MIz72JbShy0HyHBiUw36hx0d9P9ynn0NwT7skqXE9_PouJmkIfEasCAQbRRWRapMoQrTcZ-HHab7JDePdMi0wCTladdjVuHACTl2ahko8eEXL8-p/s200/pupusas_1.jpg" alt="" id="BLOGGER_PHOTO_ID_5320588093898598466" border="0" /></a><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Pupusas</span></span><br /><div><span class="Apple-style-span" style="font-size:medium;">(Salvadorian stuffed tortilla or flatbread)</span></div><div><span class="Apple-style-span" style="font-size:10px;"><br /></span>Pupusas are similar to corn tortillas, only thicker and stuffed with cheese, beans or meat (usually finely chopped pork-rimes). The pupusa originated in El Salvador, but it is also popular in neighboring Honduras. These are one of my favorite Salvad</div><div>orian foods. Eating these always brings back some very fond memories, because as a kid we would go to the Pupuserias as a family and enjoy these tasty stuffed flatbreads in some very rustic little restaurants called pupuserias. In El Salvador you will find pupuserias, usually small family restaurants, everywhere on the streets. Since these are one of our traditional and popular foods the ladies who run these little restaurants </div><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7sne6XVrVPuh-23a3VDLIGIUB9SJAQ3e3eDIIAyYjqS7kmwP_DFn6KmyG9fQkV_lIEyLc23bRGhIf_JwOpcl-yZUSrmlp6n5s5oRcZFzIpGkq8hTIgbmGTKKu6dt0wB6UpZxf6uSGCOnt/s200/5035582.jpg" alt="" id="BLOGGER_PHOTO_ID_5320612631201852210" border="0" /><div>will sell you pupusas for pretty cheap. Probably the easiest thing I can compare a pupuseria to are the fast food restaurants we frequent in the USA for cheeseburgers, hot dogs, french fries, etc. Except that these pupuserias are much humbler and rustic in structure. They might just have a few tables, maybe not even have windows, a cooking stove or open fire stoves, a very loud lady who cooks the pupusas on a flat skillet and nothing more. We usually eat pupusas with a cabbage, onion, garlic, green pepper and carrots cole slaw. The cole slaw is sometimes spicy and there is nothing like eating spicy cole slaw, or curtido, with a pupusas.</div><div><div><div><br /></div><div><a href="http://www.elsalvador.com/noticias/2005/08/29/metro/met1.asp">Th</a><a href="http://www.elsalvador.com/noticias/2005/08/29/metro/met1.asp">is is a nice article about pupusas with another picture of a pupuserias.</a><a href="http://www.elsalvador.com/noticias/2005/08/29/metro/met1.asp"> It is from one of the local newspaper in El Salvador called El Diario De Hoy. </a><a href="http://www.elsalvador.com/noticias/2005/08/29/metro/met1.asp">The article is in Spanish but</a><a href="http://translate.google.com/translate_t#"> you can use Google's Language translator to read it.</a></div><br /><br /><div><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 170px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYHZP-l9qtesXNV0abmX62JHM7wP9_ndm4wFP29brBxKqw9mrQi_kJnQGNuUq2kdwhDOhRrwn8W574UHdePC-fOsv-knehR14s3p7KjpXG2cpJWeSUsASIwayoAIRqb4Z6lK3FJp3gkW8K/s200/ttar_masa_01_v.jpg" alt="" id="BLOGGER_PHOTO_ID_5320611642990805618" border="0" /><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 133px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPTvwC49BnCqKJ1WXg8PxKEEUGypa73ByzO3x2W8_H42Uqv8fJ9DMAi2aaDugKGlArl5N0ATmZT-Q20FuzsWs_St5DZbVhfb01E_pgxFJhMLpnltHJZbiUgtS4tn0vOpAkIdWjy6t8IPkp/s200/100_8739.jpg" alt="" id="BLOGGER_PHOTO_ID_5320611278135670626" border="0" /><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:large;">Ingredients & Tips</span></span><br /></div><div><span class="Apple-style-span" style="font-weight: bold;">4 cups of mixed corn flour</span> (Harina) </div><div>I mix these two types of corn flour:</div><div><span class="Apple-style-span" style="font-weight: bold;">2 cups of Maseca Masa </span></div><span class="Apple-style-span" style="font-weight: bold;">2 cups of Masa Arepa</span><div> - I like to use 1/2 of each of these harinas because I have found that their</div><div> consistency is the closest to the masa you would use in El Salvador.</div><div> - You can find these Masas in the Spanish section of your grocery store<br /><span style="font-weight: bold;">2 cups of Warm water</span> -- this is an approximation since you will need adjust it until you have firm yet soft in consistency like play dough</div><div><div><span class="Apple-style-span" style="font-weight: bold;">2 cups of Filling </span>(see variations)<div> - You can fill the Masa with refried beans, cheese or meat.</div><div> </div><div><br /></div><div>I like to make them with white cheese and try to chose a cheese that</div><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiim-NjrngWXqZBR4bsyLns6sozZEU45cXa21DW4tzdF6ktP4-ivHTLQuXT7lznYC9VmrMvvKKb8iM5mJTxQh8zSb5Sfuc7OrKvrbGlEEUeUKzwguJBY3GBU9Tr6DivF0-eO1qtX_O85o_q/s200/pupusas.jpg" alt="" id="BLOGGER_PHOTO_ID_5320612249733626130" border="0" /><div>melts well but isn't to stringy. I use sometimes use low-fat</div><div>skim milk mozzarella and mix it with white shredded taco cheese.</div><div><br /></div><div>Be sure to watch my mom and I making these on my you tube video. You can watch us cook and prepare them. Plus, you can see what the filling and ingredients look like. </div><div><br /><br /><iframe src="http://rcm.amazon.com/e/cm?t=veesolutions-20&o=1&p=8&l=as1&asins=B0011ZTV8K&md=10FE9736YVPPT7A0FBG2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" frameborder="0" scrolling="no"></iframe><iframe src="http://rcm.amazon.com/e/cm?t=veesolutions-20&o=1&p=8&l=as1&asins=0822571455&md=10FE9736YVPPT7A0FBG2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" align="left" frameborder="0" scrolling="no"></iframe><iframe src="http://rcm.amazon.com/e/cm?t=veesolutions-20&o=1&p=8&l=as1&asins=082251236X&md=10FE9736YVPPT7A0FBG2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" align="left" frameborder="0" scrolling="no"></iframe><br /><br /><br /><span class="Apple-style-span" style="font-size:large;"><br /></span></div></div></div></div></div></div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:large;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Tonight's Music</span></span><div><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-size:medium;">Bem, Bem Maria by the Gipsy Kings</span></span></div><div><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="font-weight: normal;">My mom's name is Maria and this video and song is dedicated to her. She is my inspiration and my best friend. I am so thrilled to be able to share these recipes of us cooking online with you. I hope we have inspired to try something new today!</span></span><br /></span><br /><br /><object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" id="BlipEmbedPlayer" codebase="http://fpdownload.macromedia.com/get/flashplayer/current/swflash.cab" height="150" width="100%"><param name="movie" value="http://blip.fm/_/swf/BlipEmbedPlayer.swf"><param name="quality" value="high"><param name="allowScriptAccess" value="always"><param name="wmode" value="transparent"><param name="FlashVars" value="blipId=6496890"><embed src="http://blip.fm/_/swf/BlipEmbedPlayer.swf" quality="high" name="BlipEmbedPlayer" play="true" loop="false" allowscriptaccess="always" type="application/x-shockwave-flash" pluginspage="http://www.adobe.com/go/getflashplayer" wmode="transparent" flashvars="blipId=6496890" align="middle" height="150" width="100%"></embed></object></div><div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-64436703275831112302009-03-26T18:42:00.000-07:002009-11-23T20:03:06.303-08:00Meatballs with Egg Lemon Sauce and White Rice<div style="text-align: center;"><span class="Apple-style-span" style="font-weight: bold;"><span style="font-size:100%;"><br /><br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/xH6Jnn-9cjc&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/xH6Jnn-9cjc&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="344" width="425"></embed></object><br /><br /><div style="text-align: left;"><span style="font-size:100%;">Tonight's dinner is also called </span><span class="Apple-style-span"><span style="font-size:100%;">youvarlakia avgolemono in Greek this means meatballs in lemon sauce. The meal is especially easy to make with the time saving items I add to the recipe and you could make it in less than 20 minutes.<br /></span></span></div></span></span></div><br /><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="font-weight: bold;">Ingredients</span></span><br />1 package of pre-made meatballs or you can make them fresh<br />1 Box of Beef Broth - I used Swanson's organic beef broth<br />1 cup of white rice - I like Uncle Ben's Original<br />2 lemons<br />Fresh Broccoli<br />Salt and Pepper to taste<br /><br /><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:large;">Directions:</span></span><br />1. In a sauce pan heat up boil 2 1/4 cup of the beef broth<br />2. When the beef broth is boiling add a cup of rice<br />3. In a separate pan boil the broccoli in water covered<br /><br /><span class="Apple-style-span" style="font-weight: bold;">While all the above is cooking make the lemon sauce - called avgolemono in Greek</span><br />1. In a large sauce pan heat about a cup of beef broth on low<br />2. Beat eggs and the juice of 2 lemons until well blended<br />3. Add a little bit of the warm beef stock to the sauce and blend well<br />4. Add the egg, lemon and beef broth mix to the pan and stir constantly<br />5. When it is well blended add the meat balls and cover<br />6. Cook just until the broth and meatballs are fully warm or cooked<br /><br /><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:large;">Tonight's Music</span></span><br /><br /><object id="BlipEmbedPlayer" codebase="http://fpdownload.macromedia.com/get/flashplayer/current/swflash.cab" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" height="150" width="100%"><param name="_cx" value="17971"><param name="_cy" value="3979"><param name="FlashVars" value=""><param name="Movie" value="http://blip.fm/_/swf/BlipEmbedPlayer.swf"><param name="Src" value="http://blip.fm/_/swf/BlipEmbedPlayer.swf"><param name="WMode" value="Transparent"><param name="Play" value="0"><param name="Loop" value="-1"><param name="Quality" value="High"><param name="SAlign" value="LT"><param name="Menu" value="-1"><param name="Base" value=""><param name="AllowScriptAccess" value="always"><param name="Scale" value="NoScale"><param name="DeviceFont" value="0"><param name="EmbedMovie" value="0"><param name="BGColor" value=""><param name="SWRemote" value=""><param name="MovieData" value=""><param name="SeamlessTabbing" value="1"><param name="Profile" value="0"><param name="ProfileAddress" value=""><param name="ProfilePort" value="0"><param name="AllowNetworking" value="all"><param name="AllowFullScreen" value="false"><embed src="http://blip.fm/_/swf/BlipEmbedPlayer.swf" name="BlipEmbedPlayer" play="true" loop="false" quality="high" allowscriptaccess="always" type="application/x-shockwave-flash" pluginspage="http://www.adobe.com/go/getflashplayer" wmode="transparent" flashvars="blipId=5821045" align="middle" height="150" width="100%"></embed></object><br />This a link to the book I use when I have to look up a Greek recipe. I highly recommend it since it not only gives you good recipes but it also tells you a little history about the food. Also listed is a great CD that my family and I enjoy listening to when we cook Greek Food or just feel like Greek dancing.<br /><iframe style="width: 300px; height: 250px;" marginwidth="0" marginheight="0" src="http://rcm.amazon.com/e/cm?t=veesolutions02-20&o=1&p=8&l=as1&asins=9605400316&md=10FE9736YVPPT7A0FBG2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" align="right" frameborder="0" scrolling="no"></iframe><iframe style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" src="http://rcm.amazon.com/e/cm?t=veesolutions02-20&o=1&p=8&l=as1&asins=B00022LS8O&md=10FE9736YVPPT7A0FBG2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" align="right" frameborder="0" scrolling="no"></iframe><div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-42902248182454180862009-03-25T19:13:00.000-07:002010-01-16T13:53:17.627-08:00Galaktoboureko: Custard-filled Phyllo Pastry<span style="font-weight: bold;"><br /></span>Today I have an expiring gallon of milk so I decided to make my all time favorite Greek Desert. In Greek: γαλακτομπούρεκο, pronounced ghah-lahk-toh-BOO-reh-ko. It is called Galaktoboureko because it is made with lots of Gala which means milk in Greek. <a href="http://answers.yahoo.com/question/index?qid=20061007000606AA808yj">BTW How long does milk last after the expiration date>></a><br /><br />Cook Time: 30 minutes<br /><br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/DrOla3yUDLI&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/DrOla3yUDLI&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="344" width="425"></embed></object><br /><br /><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-size:large;">Tonight's Music Blip</span></span><br /><br /><object id="BlipEmbedPlayer" codebase="http://fpdownload.macromedia.com/get/flashplayer/current/swflash.cab" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" height="150" width="100%"><param name="_cx" value="17971"><param name="_cy" value="3979"><param name="FlashVars" value=""><param name="Movie" value="http://blip.fm/_/swf/BlipEmbedPlayer.swf"><param name="Src" value="http://blip.fm/_/swf/BlipEmbedPlayer.swf"><param name="WMode" value="Transparent"><param name="Play" value="0"><param name="Loop" value="-1"><param name="Quality" value="High"><param name="SAlign" value="LT"><param name="Menu" value="-1"><param name="Base" value=""><param name="AllowScriptAccess" value="always"><param name="Scale" value="NoScale"><param name="DeviceFont" value="0"><param name="EmbedMovie" value="0"><param name="BGColor" value=""><param name="SWRemote" value=""><param name="MovieData" value=""><param name="SeamlessTabbing" value="1"><param name="Profile" value="0"><param name="ProfileAddress" value=""><param name="ProfilePort" value="0"><param name="AllowNetworking" value="all"><param name="AllowFullScreen" value="false"><embed src="http://blip.fm/_/swf/BlipEmbedPlayer.swf" quality="high" name="BlipEmbedPlayer" play="true" loop="false" allowscriptaccess="always" type="application/x-shockwave-flash" pluginspage="http://www.adobe.com/go/getflashplayer" wmode="transparent" flashvars="blipId=5882687" align="middle" height="150" width="100%"></embed></object><br /><br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">Ingredients:</span></span><br /><br />* 6 eggs<br />* 1 cup of sugar<br />* 1 cup of semolina (fine grind), cream of wheat, or rice flour<br />* 1/2 teaspoon of grated lemon peel<br />* 1 tablespoon of lemon juice<br />* 6 cups of whole milk (1 1/2 quarts)<br />* 1/2 - 1 cup of butter, melted<br />* 1 pound of commercial phyllo dough sheets, defrosted<br />* ------------<br />* For the syrup:<br />* 1 1/3 cups of sugar<br />* 1 cup of water<br />* 1 1/2 tablespoons of lemon juice<br />* 1 slice of lemon peel<br /><br /><span style="font-weight: bold;font-size:130%;" ><img id="BLOGGER_PHOTO_ID_5317314810456153682" style="margin: 0pt 10px 10px 0pt; float: left; width: 215px; cursor: pointer; height: 207px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn8mtuWWGm5yTffhfe88QdF4yvgvguNfPCB7T2Pgi_i1gSSnWd1vVFh88gvmTyZ0Vb47axBPhSZIsC0Vii3YZEUjztfUvdIuRUIyoUzI5732qfRGyR4pSypJQua8L5I7_DRqaUEm9j67Hz/s320/gala.jpg" border="0" />Preparation:</span><br /><br />1. Make the syrup: In a saucepan, bring the sugar and water to a boil over medium-low heat. Add the lemon peel, reduce heat to low, and cook for 10 minutes. Remove from heat, add lemon juice (do not stir) and set aside, away from the heat, to cool.<br /><br />2. Make the filling: With an electric mixer on high speed, beat 2 eggs with 1/3 the sugar until light and frothy, add 2 more eggs and another 1/3 of the sugar, and repeat. Continue beating for 2 minutes. Add the semolina, lemon juice, and grated lemon peel. Continue beating and add the milk and 2 tablespoons of the melted butter. Beat for another 5-6 minutes until the mixture is light and fluffy.<br /><br />3. Preheat the oven to 350F (175C)<br /><br />4. Pour the filling into a pot and heat over medium heat. Stir vigorously with a whisk until it thickens to the consistency of ketchup (or puréed baby food). Remove from heat immediately and set aside.<br /><br />5. Make the dessert: I like to use a rectangle pan the same size of the phyllo dough but you can also use an 11-inch diameter round baking pan. Brush the bottom, sides, and rim of the pan with melted butter. Open the phyllo dough and count the sheets. Half will be used on the bottom, half on top.<br /><br />6. Lay one sheet of phyllo on the bottom of the pan, starting at one side and letting excess phyllo extend over one side if you are using a round pan. Brush the phyllo on the bottom of the pan with butter. Lay another sheet over the first, brush with butter, and continue until half the phyllo sheets have been used.<br /><br />7. Give the custard a quick whisk and spoon with a spatula over the bottom layer of phyllo sheets, spreading evenly so it covers the bottom out to the sides with no gaps and no air bubbles.<br /><br />Note: If you are inexperiened with phyllo, check my video to learn how butter and add the syrup to galaktoboureko.<br /><br />8. Top layer of phyllo: Brush each phyllo sheet with with butter, then one at a time, fold in the extending pieces butter the tops. If you are using a round pan fold in corners as well so all the phyllo is inside the pan and brushed with butter. When all the phyllo has been used brush the top with butter.<br /><br />9. Cut the galaktoboureko into serving-sized pieces (I cut 20) using a very sharp knife to cut all the way through to the bottom. The phyllo and custard filling are delicate so cut with care. (My mother-in-law uses a razor to do the first cut and then follow up with a knife. I've also heard that some use an electric knife.)<br /><br />10. Bake on one rack lower than the middle of the oven at 350F (175C) for 30 minutes or until golden brown.<br /><br />11. Remove from the oven and pour the cooled syrup evenly over the hot pastry. Pour up to and around the edges. Set aside and allow to cool and absorb the syrup (a few hours). Serve sprinkled with cinnamon if desired.<br /><br />Yield: 20 pieces<br /><br />Galaktoboureko should be eaten within a day or two. Store in an airtight container in the refrigerator.<br /><br />For a change of taste: In the filling, substitute the grated lemon peel and lemon juice with grated orange peel and strained orange juice.<div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-23459311180281959682009-03-25T15:44:00.000-07:002009-03-31T13:48:50.312-07:00Piggies in a Blanket<div style="text-align: center;"><span style="color: rgb(204, 0, 0); font-weight: bold;font-size:130%;">Piggies & A Blip</span><br /></div><br />If it was Halloween I would call these cute little piggies, "mummies," but being that today is a cold rainy day my 5 year old called, these yummy quick dinner bytes, piggies in a blanket. He said they looked real cozy in their blankets.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8IHB4f_99KyaabtPBjRJpnvyAiZbFs84ZpwDdBnav-P-tRUAOeDWl_xYbp8nAllsHiDstidIll17wXyubVe6fxCRBPC56MpF2yssu8yjq3a6nJ9Ky699lKDcgXtk2Ojfn3da4lNqAICo/s1600-h/0903_mummies_hot_dog.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 171px; height: 130px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU8IHB4f_99KyaabtPBjRJpnvyAiZbFs84ZpwDdBnav-P-tRUAOeDWl_xYbp8nAllsHiDstidIll17wXyubVe6fxCRBPC56MpF2yssu8yjq3a6nJ9Ky699lKDcgXtk2Ojfn3da4lNqAICo/s200/0903_mummies_hot_dog.jpg" alt="" id="BLOGGER_PHOTO_ID_5317261791751317010" border="0" /></a><br />To make them extra cute we added eyes made of mustard and a mouth made of ketchup. They're the perfect, fun and fast energy food before an evening of baseball practice. I also served it with cut up apple for desert.<br /><br /><span style="font-size:130%;"><br /><span style="font-weight: bold;">TONIGHT'S MUSIC BLIP</span></span><br /><object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" id="BlipEmbedPlayer" height="150" width="100%" codebase="http://fpdownload.macromedia.com/get/flashplayer/current/swflash.cab"><param name="movie" value="http://blip.fm/_/swf/BlipEmbedPlayer.swf"><param name="quality" value="high"><param name="allowScriptAccess" value="always"><param name="wmode" value="transparent"><param name="FlashVars" value="blipId=5731411"><embed src="http://blip.fm/_/swf/BlipEmbedPlayer.swf" quality="high" height="150" width="100%" name="BlipEmbedPlayer" align="middle" play="true" loop="false" allowscriptaccess="always" type="application/x-shockwave-flash" pluginspage="http://www.adobe.com/go/getflashplayer" wmode="transparent" flashvars="blipId=5731411"></embed></object><br /><br /><span style="font-weight: bold;font-size:130%;">INGREDIENTS</span><br /><br />11-ounce can of Pillsbury Croissants or Breadsticks<br />12-pack of hot dogs - I buy the low fat Hebrew National Hot Dogs<br />Yellow mustard<br />Ketchup<br /><br /><span style="font-weight: bold;font-size:130%;">DIRECTIONS</span><br /><br />1. For each piggy separate one Croissants from the roll.<br /><br />2. Wrap one strip at a time snugly around the hot dog. Depending on the size of the hot dog. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog.<br /><br />3. Bake the piggies on a cookie sheet at 350º for 15 to 18 minutes or until the Croissants wrapping is golden brown.<br /><br />4. Remove the piggies from the oven and cool them for 5 minutes. Add yellow mustard eyes and a mouth made of ketchup just before serving. Makes 12 piggies.<div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-22861046814304061382009-03-24T14:21:00.000-07:002009-11-23T18:42:50.396-08:00Chocolate Chip Cookie Dough Pizza<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/4s5BnS-7bLE&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/4s5BnS-7bLE&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object><br /><br /><br /><span style="font-size:100%;"><span style="font-size:130%;"><span style="font-weight: bold;">Tonight's Music Blip</span><object classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" id="BlipEmbedPlayer" codebase="http://fpdownload.macromedia.com/get/flashplayer/current/swflash.cab" height="150" width="100%"><param name="movie" value="http://blip.fm/_/swf/BlipEmbedPlayer.swf"><param name="quality" value="high"><param name="allowScriptAccess" value="always"><param name="wmode" value="transparent"><param name="FlashVars" value="blipId=5737280"><embed src="http://blip.fm/_/swf/BlipEmbedPlayer.swf" name="BlipEmbedPlayer" play="true" loop="false" quality="high" allowscriptaccess="always" type="application/x-shockwave-flash" pluginspage="http://www.adobe.com/go/getflashplayer" wmode="transparent" flashvars="blipId=5737280" align="middle" height="150" width="100%"></embed></object></span></span><div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0tag:blogger.com,1999:blog-1061291863291373348.post-11099736622333668522009-03-23T15:33:00.000-07:002009-11-23T17:07:09.240-08:00Lasagna with Italian Sausage & Meat Sauce<div style="text-align: left;"><center><h3><span style="color:red;">Tonight's Dinner & A Blip</span></h3><br /><br /><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/tXwH1yM_fRM&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/tXwH1yM_fRM&hl=en_US&fs=1&color1=0x5d1719&color2=0xcd311b" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" height="344" width="425"></embed></object><br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKj2PXsCpunhiPRZiCAmX-46azbefudkWCIr8IcLVXYuGWkCW427dPcYWTehpnctZLaFi5NGcd70c3histKFUIjUDYAnAb6MX1ED2j-LHzRXYI7uBnuMTq8o2cKNt0INmWP8HGqLi0BTsH/s1600-h/RCA_0130.JPG"><img id="BLOGGER_PHOTO_ID_5316582724306754834" style="margin: 0pt 10px 10px 0pt; float: left; width: 228px; cursor: pointer; height: 171px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKj2PXsCpunhiPRZiCAmX-46azbefudkWCIr8IcLVXYuGWkCW427dPcYWTehpnctZLaFi5NGcd70c3histKFUIjUDYAnAb6MX1ED2j-LHzRXYI7uBnuMTq8o2cKNt0INmWP8HGqLi0BTsH/s200/RCA_0130.JPG" border="0" /></a>Today while listening to one of my favorite artists, Peter Gabriel, I cooked one of our favorite meals, lasagna with Italian sausage and meat sauce. The best part about making lasagna is that I can clean up and then sit and relax for a little bit before we eat.<br /><br /><span style="font-weight: bold;">Tonight's Music Blip</span><object id="BlipEmbedPlayer" codebase="http://fpdownload.macromedia.com/get/flashplayer/current/swflash.cab" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" height="150" width="100%"><param name="_cx" value="11663"><param name="_cy" value="3979"><param name="FlashVars" value=""><param name="Movie" value="http://blip.fm/_/swf/BlipEmbedPlayer.swf"><param name="Src" value="http://blip.fm/_/swf/BlipEmbedPlayer.swf"><param name="WMode" value="Transparent"><param name="Play" value="0"><param name="Loop" value="-1"><param name="Quality" value="High"><param name="SAlign" value="LT"><param name="Menu" value="-1"><param name="Base" value=""><param name="AllowScriptAccess" value="always"><param name="Scale" value="NoScale"><param name="DeviceFont" value="0"><param name="EmbedMovie" value="0"><param name="BGColor" value=""><param name="SWRemote" value=""><param name="MovieData" value=""><param name="SeamlessTabbing" value="1"><param name="Profile" value="0"><param name="ProfileAddress" value=""><param name="ProfilePort" value="0"><param name="AllowNetworking" value="all"><param name="AllowFullScreen" value="false"><embed src="http://blip.fm/_/swf/BlipEmbedPlayer.swf" name="BlipEmbedPlayer" play="true" loop="false" quality="high" allowscriptaccess="always" type="application/x-shockwave-flash" pluginspage="http://www.adobe.com/go/getflashplayer" wmode="transparent" flashvars="blipId=5737457" align="middle" height="150" width="100%"></embed></object><br /><a href="http://www.amazon.com/gp/product/B000065VA1?ie=UTF8&tag=veesolutions02-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000065VA1">The Album: Peter Gabriel, "So"</a><img style="border: medium none ; margin: 0px;" alt="" src="http://www.assoc-amazon.com/e/ir?t=veesolutions02-20&l=as2&o=1&a=B000065VA1" border="0" height="1" width="1" /><br /></div><br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Ingredients:</span><br />16oz. 1/2 Package of Lasagna<br />2lb Part Skim Milk or Regular Ricotta Cheese<br />2 cups of Mozzarella cheese<br />6 oz Parmesan cheese - 1 bag I like the finely shredded kind<br />2 cups Italian Five Cheese -1 bag the package says: Provolone, Asiago, Parmesan, Mozzarella, Romano<br />2 eggs lightly beaten<br />2 - 8oz jars of Ragu Organic Garden Veggie Pasta Sauce - I used this sauce because it is the closest and healthiest to making it fresh from my garden tomatoes<br />1 lb of lean ground beef<br />1 lb of sweet Italian sausage without casing<br />1 tsp of Fresh Oregano and Basil or dried if fresh is not available<br />Olive Oil<br />Garlic<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mLmPAXmkkM62ppNPVfZavcyWaWqW8DF8PV0_QyYB_qmkBvlpqvNbodNLVC3jjpd4xvUL0yQEAXf3AVNyq5f8ZcWJup4UFCRkXu9zRJ2KnoLnH7k9z5zAHx89KQ-Zq6uxkCnBS0x7lUOt/s1600-h/Picture+2.png"><img id="BLOGGER_PHOTO_ID_5316582566309627474" style="margin: 0pt 10px 10px 0pt; float: left; width: 200px; cursor: pointer; height: 146px;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9mLmPAXmkkM62ppNPVfZavcyWaWqW8DF8PV0_QyYB_qmkBvlpqvNbodNLVC3jjpd4xvUL0yQEAXf3AVNyq5f8ZcWJup4UFCRkXu9zRJ2KnoLnH7k9z5zAHx89KQ-Zq6uxkCnBS0x7lUOt/s200/Picture+2.png" border="0" /></a><br /><br /><div style="text-align: left;"><span style="font-weight: bold;">Directions:</span><br />1. Preheat oven to 350<br />2. Boil your water and prepare your lasagna according to the package. While the lasagne is cooking for about 10 minutes I start my sauce.<br />3. I first chop or press garlic into some olive oil and cook it for a little bit. I then add the lean ground meat and sausage until the are cooked. When they are almost cooked I add the fresh chopped basil and oregano. Once the meat is cooked I add the sauce. I let all of it simmer for a little while.<br />4. While I wait for these to finish cooking in a medium bowl, combine Ricotta Cheese and all the the cheeses, and eggs; mix well. Set aside about 1/4 cup of the cheese without mixing it with the ricotta and cheese. You will be using this to top the lasagna at the end.<br />5. By now my lasagna is ready and I add a little cold water to help it not stick together.<br />6. After everything is ready I start layering the meat sauce in a 9"x13" pan.<br />7. Spread 1 cup of meat-sauce at the bottom of the pan.<br />8. Place 3 cooked lasagna noodles over suace.<br />9. Spread 1/2 of the cheese mixture over the noodles, top with 1/3 of meat sauce mixture.<br />10. Repeat layering until you reach the top of the pan. Be sure finish it with meat sauce and top it off with left over cheese mix.<br />11. Cover with foil and bake for 30 minutes until the lasagna is bubbly.<br />12. Uncover for a few minutes and cook for about 5 minutes until the cheese is finished melting.<br />13. Enjoy!!<br /></div><br /><center><table style="width: 360px; height: 240px; text-align: left; margin-left: 0px; margin-right: auto;"><br /><tbody><tr><br /><td><iframe style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" src="http://rcm.amazon.com/e/cm?t=veesolutions02-20&o=1&p=8&l=as1&asins=0875969623&md=10FE9736YVPPT7A0FBG2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" frameborder="0" scrolling="no"></iframe><br /></td><br /><td><iframe style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" src="http://rcm.amazon.com/e/cm?t=veesolutions02-20&o=1&p=8&l=as1&asins=B000E1U24O&md=10FE9736YVPPT7A0FBG2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" frameborder="0" scrolling="no"></iframe><br /></td><br /><td><iframe style="width: 120px; height: 240px;" marginwidth="0" marginheight="0" src="http://rcm.amazon.com/e/cm?t=veesolutions02-20&o=1&p=8&l=as1&asins=B00004OCJX&md=10FE9736YVPPT7A0FBG2&fc1=000000&IS2=1&lt1=_blank&m=amazon&lc1=0000FF&bc1=000000&bg1=FFFFFF&f=ifr" frameborder="0" scrolling="no"></iframe><br /></td><br /></tr><br /></tbody></table></center></center></div><div class="blogger-post-footer">Thank you for visiting the Techy Mom's Tasty Bytes Blog.</div>Alexandra, The Techy Momhttp://www.blogger.com/profile/17517061812727054587noreply@blogger.com0