Chocolate Chip Meringues

2 egg whites, room temperature

1/4 teaspoon salt

1/8 teaspoon cream of tartar

1 teaspoon vanilla

3/4 cup regular or superfine sugar (I use a bit less — 1/2 cup — they’re plenty sweet)

6 ounces chocolate chips, miniature chips or finely diced semi or bittersweet chocolate

1/4 chopped pecans or walnuts, toasted first is even tastier.

Preheat oven to 300°F.
Beat egg whites until foamy. Add salt, cream of tartar and vanilla, and beat mixture again until it holds soft peaks. Add the sugar, gradually, beating the batter until it is stiff. Fold in the nuts and chocolate chips. Spoon batter onto parchment paper-lined baking sheets. Bake for 25 minutes. Undersides of cookies should be golden or lightly tanned.

Note: There are two approaches to baking meringues. This shorter cooking time at a higher temperature yields a cookie with a crackly, crumbly exterior and an almost hollow center. A more traditional approach is a longer baking time, 200 degrees for 1.5 to 2 hours. Take the longer-baked version out when they are slightly golden and firm to the touch. They will be more soft and fluffy, like miniature pavlovas.

Fasolakia (Greek Stewed String Beans)

I found this recipe on a food blog called "Please, DON'T pass the salt!" and gave it a try. It was great! They say the recipe below is the old family recipe and then they make notations as to how to make it low-sodium.

A flavorsome combination of green beans stewed in a tasty tomato sauce. Simple, healthful, and delicious. A wonderful holiday alternative to the usual cream soup based green bean casseroles.

2 pounds string beans, fresh or frozen
2 onions, chopped
2 – 4 cloves garlic, minced
½ cup olive oil (I use about 1/4 cup now)
1 - 8 ounce can (no salt added) tomato sauce
¼ - ½ cup fresh parsley, chopped (I used 2 tbsp. dried parsley)
1-2 teaspoons mint (I used 1 tsp. each of dried mint, oregano, & dill)
2 potatoes, peeled and cut in 1-2 inch chunks (any kind of potato will work)
2 carrots, sliced
1 cup water or low sodium broth (I used low sodium chicken broth)
2 teaspoons salt (I omitted)
Pepper to taste

In Dutch oven, sauté onion lightly in olive oil. Add tomato sauce, string beans, and remaining ingredients. Cover and simmer over medium heat for about 60 minutes or until all vegetables are tender. Check after 30 minutes; add more water or broth if necessary. Serve hot or room temperature.

Fondue for us

We celebrated our 13th wedding anniversary last Sunday night.  We decided to take Mason Jr with us to one of our favorite places - The Melting Pot.  It was his first fondue restaurant experience.  Here are a few photos!

Pop-Up Muffins

We made these pop-up muffins this morning. They are as simple and delicious as the chef states! I used Gluten-Free Flour to start experimenting for myself.
We served them at breakfast with syrup and powdered sugar. Then after lunch I tried a couple warmed with nutella. Oh, I can see a bad habit developing! My sweet tooth is on a roll!

-source: Good Life Eats (link) is in title.

Tomatoes with crushed croutons

Doesn't this sound amazing! This recipe is from one of my bookmarked favorite food blogs - Smitten Kitchen.

Re-Posting

So my latest technique on posts is reposting of others great recipes!

Karina's Grilled Vegetable Pasta Salad

Karina's Grilled Vegetable Pasta Salad

A Few Favorite Side Dishes

Black Beans and Yellow Rice
________________________________________

1 package Saffron rice
1 can progresso black beans
1 tomato, diced
1 sweet onion, diced
1 green pepper, diced

• Open can of beans and drain most of liquid out.

• Cook saffron rice according to directions. Put in bottom of 9 x 13 pyrex after fully cooking.

• Heat up beans until hot. Layer on top of rice.

• Sprinkle fresh veggies on top.

• Season with any of the following: Cajun, Creole, greek, cumin, red pepper, or try your own creation.


- Serves 4. Can be made ahead and reheated.

- Source: Cari Shannon

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Nell's Ramen Noodle Salad
________________________________________

1 Bag of shredded Coleslaw (or shred a head of cabbage)
1 bunch green onion chopped
1 green bell pepper
1 pkg slivered almonds
3 Tbsp sesame seeds
1 pkg chicken flavored ramen noodles

DRESSING:
3 Tbsp sugar
1/3 cup salad oil
¼ rice vinegar
½ tsp pepper
1 ½ Tbsp dijon mustard
the chicken flavoring from the noodles

• Combine slaw, onion and pepper. Add dressing and refrigerate for a few hours.

• Toast the almonds and sesame seeds on cookie sheet at 325°...watch carefully...there is a fine line between toasted and BURNED!

• **BEFORE OPENING PACKAGE OF RAMEN NOODLES...crunch up inside package...that way the noodles are all nice and broken and you haven't made too much of a mess!

• Just before serving add the broken noodles, almonds and seeds. Toss and serve.


-source: Nell Smith

Crab Cakes with Lemon Dill Sauce

I recently heard that the crabs have become more abundant in the Chesapeake Bay this year. So I am already getting my mouthwatering recipes together. Here is a favorite that my cousin Leanne first shared with us.

1 Tablespoon butter
1 green onion, finely chopped
1 clove garlic, pressed
2 Tablespoons red bell pepper, finely chopped
Cayenne pepper to taste
3 Tablespoons heavy cream
1 Tablespoon Dijon mustard
1 egg
½ teaspoon minced parsley
½ cup bread crumbs
1 pound white or claw crab meat, picked through for shells

Topping:
½ cup bread crumbs
¼ cup grated parm cheese
2 Tablespoons oil
2 Tablespoons butter

Saute onion, garlic and bell pepper in butter until pepper is limp, about 3 minutes. Add cayenne, cream and mustard. Mix well. Add egg, parsley and bread crumbs. Mix well. Gently fold in crab.
Form into 8 patties, about ½ inch thick. Combine bread crumbs and parm cheese. Pat topping onto both sides of patties. Refrigerate until firm, about 2 hours.
Combine oil and butter in heavy-bottomed or electric skillet. Saute crab cakes in hot oil/butter mixture for about 3 minutes on each side. Or, place patties on cookie sheet. Dribble with oil and butter mixture. Bake at 400 degrees for 7-10 minutes.
Serve with lemon dill sauce.
Makes 8.



Lemon Dill Sauce

1 cup mayonnaise
¼ cup buttermilk
2 Tablespoons chopped fresh dill (a must)
1 Tablespoon minced parsley
2 teaspoons lemon juice
1 Tablespoon grated lemon peel
1 small garlic clove, minced

Combine ingredients. Chill. Mixture will thicken as it chills. Place a dollop beside crab cakes. Pass extra sauce.

Caramelized Corn with Tomatoes and Bacon

serves 2-4
3 strips of bacon
3 ears of fresh corn
1/4 cup of finely chopped red onion
pinch of sugar
2 perfectly ripe tomatoes
several fresh basil leaves, shredded or about 1 tablespoon fresh thyme leaves
Salt and freshly ground pepper
Cut the bacon into 2 inch pieces and fry in a large skillet over meduim-low heat. As the bacon gently cooks, cut the kernels off the corn and chop the onion.
When the bacon has crisped, remove from the pan with a tongs and drain on paper towels or newspaper. Leave the fat in the pan and the heat turned down medium-low. Add the onion and sauté for about one minute and then add the corn. Sprinkle on the sugar and stir gently. If the pan seems to dry, you can add up to 1 tablespoon of butter but be careful, you don't want the dish to get greasy.
Keep an eye on things, stirring and scraping the bottom of the pan, until the corn starts to turn golden brown and smells caramelized. Remove the pan from the heat and stir in the herbs. Let cool slightly.
Meanwhile, chop the tomatoes into large chunks and place in a serving bowl. When the corn is no longer hot, add to the tomatoes and the reserved bacon and toss gently. Taste for salt and pepper and serve.

-source: http://www.thekitchn.com/thekitchn/ingredients-vegetables/recipe-caramelized-corn-with-tomatoes-and-bacon--126077

Mushroom Pillows

Mushroom Pillows

2 (8 oz.) cans crescent Rolls
1 beaten egg
1 (8 oz.) package cream cheese, softened
1-2 tbsp poppy seed
1 (4oz.) can of mushrooms, chopped
2 tbsp of chopped onion
1 tsp seasoned salt


• Separate dough into 4 rectangles. Seal seams.

• Mix mushrooms, cream cheese and salt & onion. Spread on dough and roll into 4 long rolls.

• Brush with beaten egg and sprinkle with poppy seeds.

• Chill, then slice into ¼ -inch slices.

• Bake 8-10 minutes at 375 degrees. Serve immediately.


-Source: Teri Pruett (Shannon’s old roommate). This is one of my favorites.

My latest blog design change

I just came upon the map design for the blog and had to go with it. There are several reasons that it felt right at this time.

1) We have just gotten home from a long road trip back from Florida and spring break. We had many stops on our week long journey and had a great vacation.

2) We listened to 2 of the Narnia books on audio tape - Prince Caspian and The Voyage of the Dawn Treader - both of which of many of journeys of their own.

3) and most importantly - we have been studying maps and the globe many times in the last few days to figure out where the horrible Earthquakes and Tsunamis have struck. It is hard to comprehend all of the natural disasters that have happened in such a short period of time. All I feel I can do is pray and possibly donate to a charity - can you suggest good ones? Maybe the Red Cross!
-We were on the edge of our seats for a little while Friday morning after hearing about Japan and the earthquake. A close friend of ours sent their child on an exchange program Thursday and he was supposed to fly in to Tokyo. Luckily, the plane was delayed and ended up getting re-routed further south.

Cute Invitation

Have you heard of Paperless Post? My son just received one for a birthday party invitation. It looked very cute and I especially liked the way the envelope is sent. It reminds me of owl posts and howlers from Harry Potter.

Sweet Potato Fries

So, this is not a new recipe to me, just one of my many recent favorites that I thought I should share.

http://pinchmysalt.com/2008/11/04/vote-then-eat-some-rosemary-garlic-sweet-potato-fries/

Lent Begins Soon

Lent begins next Wednesday.

"The traditional purpose of Lent is the preparation of the believer — through prayer, penitence, almsgiving and self-denial — for the annual commemoration during Holy Week of the Death and Resurrection of Jesus, which recalls the events linked to the Passion of Christ and culminates in Easter, the celebration of the Resurrection of Jesus Christ."

I plan to give up Facebook and have thoughts about other foods and forms of entertainment that my family and I can do too.

Do you practice Lent?

Meat and Vegetable Spaghetti Sauce

I found this recipe online when I was searching for ways to add additional "secret" vegetables to make the spaghetti sauce extra healthy for my son who only admits to eating green beans. This turned out to be a family favorite!

This sauce has a TON of vegetables and a little bit of meat, and turns out super thick and delicious. You’d never know you were eating mostly vegetables. The ingredient list looks long, but it’s not difficult. Please give it a try. You will love it!
• Prep Time 30 Minutes Cook Time 2 Hours
• Difficulty Easy Servings

• 2 Tablespoons Olive Oil
• 1 whole Yellow Onion, Diced
• 3 cloves Garlic, Minced
• 1 whole Green Pepper, Processed In A Food Processor
• 10 whole Baby Carrots, Processed In A Food Processor
• 1 whole Large Zucchini, Processed In A Food Processor
• 1 stalk Celery, Diced Fine
• 8 ounces, weight Sliced Mushrooms
• 1 pound Extra Lean Ground Beef (96% If Possible)
• ½ Tablespoons Salt
• ¼ Tablespoons Ground Black Pepper
• 1 Tablespoon Dried Parsley
• 1 Tablespoon Dried Oregano
• 1 Tablespoon Dried Basil
• 1 teaspoon Garlic Salt
• ½ Tablespoons Red Pepper Flakes
• ½ teaspoons Sugar
• ½ teaspoons Cinnamon
• ¼ teaspoons Nutmeg
• 1 can 28 Oz Can Whole Tomatoes
• 1 can (28 Oz. Can) Crushed Tomatoes
• 1 can (15 Oz. Can) Tomato Sauce
• 1 can (6 Oz. Can) Tomato Paste
• 1 cup Canned Beef Broth
To get ready, chop the onion and celery. Slice the mushrooms, mince the garlic, and process the green peppers, carrots and zucchini in a food processor until chopped finely.
Put the olive oil in a large pot over medium high heat. Saute the onion and garlic about 3 minutes. Add the other vegetables and heat through another 3 minutes. Add the raw meat and break up into small pieces. Add the rest of the ingredients and bring to a slow boil. Turn down to a simmer and simmer covered (with the cover slightly ajar to let out steam) for 2 hours, stirring every 15-20 minutes.
Serve over cooked pasta. I usually make a double batch of this and freeze dinner portions for my family.
This recipe makes about 12 cups of sauce. You can also dump all ingredients in a crock pot and cook on high for 6-8 hours with the lid left open a crack to let out steam.

-source: Thepioneerwoman.com

A New Recipe Each Week

The other night at a scrapbooking workshop I heard about a woman who is fixing a new recipe each week. I think that would be a good challenge for me. I go through stages and am not always motivated to be creative with dinners. Although I do enjoy trying new recipes quite often.

So I might start posting the recipes that we like!

New Year's Eve Early

We gathered at CCV for the family New Year's Eve party again this year. It is a lot of fun for the family - with activities for the kids and food and drinks for all ages.

It starts at 6:00 pm and the ball drops right at 8 pm. Woo hoo! What a night!

First Day of School?

This morning feels like the first day of school again! We got up early and Mason was ready to head out the door long before we had to! It was a nice start to the "New Year!"

Happy New Year!