tag:blogger.com,1999:blog-37376024965692821072024-03-13T13:51:27.312-07:00Tunell Family MealsAaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.comBlogger593125tag:blogger.com,1999:blog-3737602496569282107.post-82456927547780482542015-10-21T07:00:00.001-07:002015-10-21T10:03:17.286-07:00The End<div class="separator" style="clear: both; text-align: left;">
Well, this is the end of the blog, I won't be updating it any longer, but Oma, we will still send fun recipes we try to you. </div>
Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com1tag:blogger.com,1999:blog-3737602496569282107.post-37958563602627613532015-10-21T07:00:00.000-07:002015-10-21T07:00:03.099-07:00Bean and Ham Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh194ETzeQnvUC4aQKVuGVDNg0_GLuYbGGFAFUD4lT335AW_JgoqeHmF-7K4bHgrYKcWoJa6oc5Q2rVcvZKLJRfAIYr9ACsEh1QBc9pl6XoUue68p4QZP_tjKNT88vt02Ba24d8nSLx3uY/s1600/09_September_28_2015_BEAN+AND+HAM+SOUP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh194ETzeQnvUC4aQKVuGVDNg0_GLuYbGGFAFUD4lT335AW_JgoqeHmF-7K4bHgrYKcWoJa6oc5Q2rVcvZKLJRfAIYr9ACsEh1QBc9pl6XoUue68p4QZP_tjKNT88vt02Ba24d8nSLx3uY/s320/09_September_28_2015_BEAN+AND+HAM+SOUP.jpg" width="320" /></a></div>
Back when I was a kid, my mom would often serve us Campbell's Chunky soup, which I loved and still really enjoy. They had this one kind, just called bean and ham, and my sister Andrea and I really liked it. Then they changed the recipe on us, changed it to hearty bean and ham, and we lost all interest in it. The heartiness was added by tomatoes apparently, and we just didn't love it. I haven't ever seen the old fashioned version again, so I decided to make it myself. This was an easy, delicious dinner, and the only thing that was hard was trying to keep the sodium down. Noah and I gave this a perfect 10, and Aaron, Owen and Jonah gave it a 9. This is very low in calories, about 260 for a large serving. Anyway, here is the easy recipe:<br />
<br />
1 lb navy beans, rinsed<br />
1 ham steak, chopped<br />
1 T oil, if needed<br />
1 onion, diced<br />
1 carrot, peeled and diced<br />
2 T flour<br />
2-3 sprigs thyme<br />
1 sprig rosemary<br />
1/2 t poultry seasoning<br />
4-8 c chicken broth<br />
Seasonings to taste<br />
<br />
Cook the navy beans in water in your crockpot over night. Check the beans are tender, then reserve some of the bean cooking liquid, and drain the rest of the beans. On the stove, brown the ham, then add in the carrots and onions, and oil if needed, seasoning as you go. Stir in the flour, making sure to coat the veggies well. Add in the herbs, then the chicken broth and reserved bean water and beans. Cook on the stove until the soup has thickened and is very flavorful and the veggies are tender and the beans are soft, I let mine cook about 3 hours. Serve.<br />
<br />Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com2tag:blogger.com,1999:blog-3737602496569282107.post-22669891954460242022015-10-19T07:00:00.000-07:002015-10-19T07:00:06.556-07:00Cook's Illustrated's Baklava<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0auaCd4AtFHmDvlkrLyHxqyAHfoWh0XpPGAHK3FIG7A5bXPCylyKnY0NYepE5gw-8s-RV679KfMtXdcooNpud2G1ZLDU-EG-TrHM06i6dqSvBlZj3kxLq1BcgezIclNuqNbzeNKKEAE/s1600/09_September_21_2015_BAKLAVA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE0auaCd4AtFHmDvlkrLyHxqyAHfoWh0XpPGAHK3FIG7A5bXPCylyKnY0NYepE5gw-8s-RV679KfMtXdcooNpud2G1ZLDU-EG-TrHM06i6dqSvBlZj3kxLq1BcgezIclNuqNbzeNKKEAE/s320/09_September_21_2015_BAKLAVA.jpg" width="320" /></a></div>
I LOVE baklava, yes that strongly ;). Here's the truth though, I hate nuts, so how can I love a nut pastry so much? Part of it is memories, and part of it is just how delicious baklava is. When I was a kid living in Michigan, we would sometimes take the Detroit People Mover into Trapper's Alley (it doesn't exist anymore :( ), and visit Greek Town. I loved these trips, and Greek Town is awesome (or was 20-30 years ago, I haven't been there in about 20 years). We would eat at Pegasus Taverna, see the waiters lighting the cheese on fire and yelling opa, and shopping in the cool little stores around us. My dad, another of the sweet tooths (teeth?) in our family, bought us baklava as we went around Trapper's Alley shopping center. Man, that was some good pastry, and I don't know that I've ever had baklava that good, but this one I made was pretty darn great. <br />
Baklava isn't a dessert that comes together quickly, but it is so worth the effort. Aaron really enjoyed this, he said it was his favorite baklava ever, but then he hasn't ever been to Greek Town :). I found this recipe in my Cook's Illustrated International Best Recipe cookbook, and Aaron and I gave this a perfect 10, and the boys gave this a 9. Although my cuts didn't make nice diamond shapes like I wanted, they still came out great, and we had about 28 slices in our 9x13 pan. Each slice was 247 calories, but I had to change the recipe a little to make up for my lack of almonds, so here's what to do:<br />
<br />
1 lb of phyllo pastry (about 30 sheets or so), thawed<br />
24 T unsalted butter<br />
<br />
<u>Sugar Syrup</u><br />
1 1/4 c sugar<br />
3/4 c water<br />
1/3 c honey<br />
3 2-inch strips lemon zest plus 1 T lemon juice<br />
1 cinnamon stick<br />
5 whole cloves<br />
1/8 t salt<br />
<br />
<u>Nut Filling</u><br />
1 c chopped, blanched almonds<br />
1/4 c pine nuts<br />
1 1/2 c walnuts<br />
2 T sugar<br />
1 1/4 t ground cinnamon<br />
1/4 t ground cloves<br />
1/8 t salt<br />
<br />
Bring all the sugar syrup ingredients to a boil together, stirring occasionally. Allow to cool then remove the spices and lemon zest.<br />
Pulse the nuts in a food processor until finely chopped, add in the sugar, cinnamon, cloves and salt and pulse quickly, then set aside.<br />
Preheat the oven to 300. Melt the butter slowly, about 10 minutes, until the milk solids have separated from the butter fat, about 10 minutes. Remove the pan from the heat, allow it to cool about 10 minutes, then skim off the top. Separate the butter fat from the liquid, toss out the fats, and have about 1 c clarified butter to use. Grease your baking pan, then layer 8 phyllo sheets in the pan, brushing each one well with butter, then repeating for each of the eight sheets. Gently spread 1 c of the nut mixture over the sheets. Layer and butter six more phyllo sheets, then sprinkle with 1 more cup of the nut filling. Repeat with six more sheets, then 1 more cup nut filling. Layer remaining 8-10 phyllo sheets, brushing each layer except the final layer with butter, then press carefully with your hands to compress the layers. Spoon the remaining butter over the top layer and brush to cover the entire surface. Using a serrated knife tip, cut the pastry into diamond shapes (or try :)). Bake about 1 1/2 hours, rotating the pan halfway through baking. Remove the pan from the oven, immediately pour all but 2 T of the syrup over the cut lines. Drizzle the remaining syrup over the surface. Garnish each piece with some of the nut filling. Let baklava cool completely for about 3 hours, then cover with aluminum foil and let sit at room temperature for about 8 hours before serving, although it still tastes good after only three hours :).<br />
<br />
<br />Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com2tag:blogger.com,1999:blog-3737602496569282107.post-7569485864985147312015-10-16T07:00:00.000-07:002015-10-16T07:00:07.830-07:00Crock Pot Honey Mustard Chicken<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGq9b844XY3lyn7ongJ0tDzQCouwPWOTLhmSaGuX4o0budrDLIyHNoQ8YAxv-AKmglMKIYnkoYVQ0pxtRbytO5Nw7fuToYVZQuxIA-VHO5QaK9ntWJfGywBguOFVQir28WbtxDOPJtFA/s1600/09_September_24_2015_HONEY+MUSTARD+CHICKEN+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGq9b844XY3lyn7ongJ0tDzQCouwPWOTLhmSaGuX4o0budrDLIyHNoQ8YAxv-AKmglMKIYnkoYVQ0pxtRbytO5Nw7fuToYVZQuxIA-VHO5QaK9ntWJfGywBguOFVQir28WbtxDOPJtFA/s320/09_September_24_2015_HONEY+MUSTARD+CHICKEN+2.jpg" width="240" /></a></div>
Aaron really likes honey mustard, and I decided to make him some in the crock pot, because everything for me is better when it can be made in the slow cooker :). Anyway, this is a quick, easy dinner, and we all liked it with our cheesy mashed potatoes. Each serving was about 150 calories, and there were six servings. This received an 8 from everyone except Noah, who gave it a 9. Here's what I did:<br />
<br />
6 boneless skinless chicken thighs<br />
salt and pepper<br />
1/4 c honey<br />
2 T olive oil<br />
2 T whole grain garlic mustard<br />
1/2 lemon, juiced<br />
1 T tapioca<br />
<br />
Spray the slow cooker with oil. Season the chicken with salt and pepper. Mix together the honey, oil, and mustard. Stir in the lemon juice, and then stir in the tapioca. Pour over the chicken, and cook it on low about 4 hours, checking to make sure it doesn't over cook. Serve.Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com1tag:blogger.com,1999:blog-3737602496569282107.post-13959112110492371072015-10-14T07:00:00.000-07:002015-10-14T07:00:06.269-07:00Michael Symon's Pasta with Mushrooms and Sage (and Sausage)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdGUv4NT5ft2TpeWM1a9vj2EF3chXxuwxvpKxU53ClG2zEnm6wuDybAJb0QJh5BcMGqUOdxsxciH_SYezbCxczu8lgmzLCW9mjD6x8JZW8aKxu83n9n5f0GLmrpZQvO0YnTQ8hylxvwbc/s1600/09_September_25_2015_PASTA+WITH+SAUSAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdGUv4NT5ft2TpeWM1a9vj2EF3chXxuwxvpKxU53ClG2zEnm6wuDybAJb0QJh5BcMGqUOdxsxciH_SYezbCxczu8lgmzLCW9mjD6x8JZW8aKxu83n9n5f0GLmrpZQvO0YnTQ8hylxvwbc/s320/09_September_25_2015_PASTA+WITH+SAUSAGE.jpg" width="320" /></a></div>
So Michael Symon came out with a new 5 in 5 cookbook, so of course I bought it as soon as possible :). This is one of the first recipes we tried out of his new cookbook, and although we made slight changes, this is pretty close to the original recipe. We love us some 5 in 5 around here! Obviously, we can't have a vegetarian meals around here, so we added Italian sausage to the mix, which was a huge hit. Aaron gave this a perfect 10, Noah, Jonah and I gave it a 9, and Owen gave it an 8. Each serving, with the sausage, was 558 for six servings. Here's what we did:<br />
<br />
12 oz Italian sausage, cooked and sliced and set aside<br />
<br />
1 lb pasta<br />
1 T olive oil<br />
8 oz (more or less) mixed mushrooms, I used cremini, porcini and oyster<br />
3 T unsalted butter<br />
3 T chopped fresh sage<br />
1 c freshly grated Parmesan cheese, plus more for serving<br />
<br />
Boil the pasta in well salted water until al dente, then reserve 1 c of the pasta water, drain the pasta and set aside.<br />
Over medium high heat, heat the oil and cook the mushrooms, about 3 minutes. Flip the mushrooms, add the butter, and cook until the butter melts. Stir in the sage and season with salt and pepper. <br />
Add the pasta and reserved pasta water and cook, stirring until blended. Remove from the heat, stir in the cheese and sausage, and serve with more cheese.Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com1tag:blogger.com,1999:blog-3737602496569282107.post-80506025993363221012015-10-12T07:00:00.000-07:002015-10-12T07:00:05.750-07:00Rachael Ray's Black bean and beef Chili <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufvJ7hzFTh2IBu8AcmZZJz5qFKEzRQR6Swl3FdHG2wEBFk_aGHyEEfUT9Lqs1y17S_CBkMFz-QCObFcjg0H8aLXdIS3cp1kFXi90O18UMjKTutiNQJ8MePcOG6CT8u3eeIN_QAtjMt7U/s1600/09_September_04_2015_CHILI.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjufvJ7hzFTh2IBu8AcmZZJz5qFKEzRQR6Swl3FdHG2wEBFk_aGHyEEfUT9Lqs1y17S_CBkMFz-QCObFcjg0H8aLXdIS3cp1kFXi90O18UMjKTutiNQJ8MePcOG6CT8u3eeIN_QAtjMt7U/s320/09_September_04_2015_CHILI.jpg" width="320" /></a></div>
This was a great chili, and I found the <a href="http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-beef-chili-with-green-sour-cream-recipe.html" target="_blank">recipe for it on food network's site again.</a> We gave this a 9, it was tasty, and we liked how there was a rich spice without being burning and overpowering. I followed the recipe very closely, substituting the mushrooms for a can of drained kidney beans, using only one pound of beef, and I didn't use any oil. Other than that follow the link to the great recipe! Each serving, for six servings, was 488 calories.Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com1tag:blogger.com,1999:blog-3737602496569282107.post-7138848460262678492015-10-09T07:00:00.000-07:002015-10-09T07:00:03.748-07:00Cook's Illustrated's Brown Sugar Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh70EDA9-93yjf9qKS41K9NtkTse64_cKWbBzIZLCyDffO_PlI3DjkXoUc9v6P9cKkRZ1KNFBTCV_rQl_IwRt_KSUpRzoyPdG-N3Zwd-sLGln9EEA0tYdCmom5BvuwfI8PSaVC1Om8JMAQ/s1600/09_September_16_2015_BROWN+SUGAR+COOKIES.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh70EDA9-93yjf9qKS41K9NtkTse64_cKWbBzIZLCyDffO_PlI3DjkXoUc9v6P9cKkRZ1KNFBTCV_rQl_IwRt_KSUpRzoyPdG-N3Zwd-sLGln9EEA0tYdCmom5BvuwfI8PSaVC1Om8JMAQ/s320/09_September_16_2015_BROWN+SUGAR+COOKIES.jpg" width="320" /></a></div>
I love sugar cookies, and so do our boys, so I knew these would be a hit. The nice surprise was since they were made with brown sugar, Aaron also enjoyed them, so that was a great plus. We all gave them a 9, and I had to change the recipe just a little because I ran out of brown sugar, so I added molasses, sigh :). Anyway, these come together easily, and the molasses and brown sugar really added a nice rich flavor. I found this recipe in my Cook's Illustrated Baking cookbook, and each cookie for 24 cookies was approximately 174 calories. Here's what to do:<br />
<br />
14 T unsalted butter<br />
1 c packed brown sugar, plus 1/4 c for rolling<br />
3/4 c white sugar mixed with 1-2 T molasses, plus 1/4 c sugar for rolling<br />
2 c plus 2 T flour<br />
1/2 t baking soda<br />
1/4 t baking powder<br />
1/2 t salt<br />
1 large egg plus 1 large egg yolk<br />
1 T vanilla<br />
<br />
Melt 10 T butter over medium-high heat. Continue cookie, swirling pan constantly, until the butter is dark golden brown and has a nutty aroma, 1-3 minutes. Transfer browned butter to a large heatproof bowl. Add remaining 4 T butter and stir until completely melted. Set aside to cool.<br />
Preheat the oven to 350. Line baking sheets with parchment paper. Mix 1/4 c brown sugar and granulated sugar until well combined; set aside.<br />
Whisk flour, baking soda, and baking powder together and set aside.<br />
Add remaining brown sugar and salt to the bowl with the cooled butter; mix about 30 seconds. Scrape down the bowl; add egg, yolk, and vanilla and mix about 30 seconds. Add flour mixture and mix until just combined. Roll the dough into balls, roll them in the sugar, then place them on the lined cookie sheets. Bake for 12-14 minutes, rotating the sheet halfway through baking. Let cookies cool on the sheets five minutes, then let cool on racks.Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com1tag:blogger.com,1999:blog-3737602496569282107.post-1697975572177348072015-10-07T07:00:00.000-07:002015-10-07T07:00:03.952-07:00Noah's Fries Chicken Fried Cheeseburgers <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcdpNFA93nPD_oW0vYv2HEEYq9ywNAYCJH3rMIKMxdizhZfflID6WOYtWNWH03yiNtqgGICCBKSG2p8VvgkAckqdJ8yZsn14vOQgnbN8nMFQ_AIyhC0tlAJ4_I2LANmSIKweRWMMJL_eo/s1600/09_September_14_2015_FRIED+CHEESEBURGERS+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcdpNFA93nPD_oW0vYv2HEEYq9ywNAYCJH3rMIKMxdizhZfflID6WOYtWNWH03yiNtqgGICCBKSG2p8VvgkAckqdJ8yZsn14vOQgnbN8nMFQ_AIyhC0tlAJ4_I2LANmSIKweRWMMJL_eo/s320/09_September_14_2015_FRIED+CHEESEBURGERS+1.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQnl4Lc4JhZ4kSjA5wom9YdyFGWFPLom6hdpMKtxNwol8vzW-fFr_MIhk451hPH7gNui9Wg49V9SOpAdcvcIBz2I96xXvYUfXvtjlx1fCnFhdzKVgg27BUKcgsW-GENQXDkni4sgPx58/s1600/09_September_14_2015_FRIED+CHEESEBURGERS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnQnl4Lc4JhZ4kSjA5wom9YdyFGWFPLom6hdpMKtxNwol8vzW-fFr_MIhk451hPH7gNui9Wg49V9SOpAdcvcIBz2I96xXvYUfXvtjlx1fCnFhdzKVgg27BUKcgsW-GENQXDkni4sgPx58/s320/09_September_14_2015_FRIED+CHEESEBURGERS.jpg" width="320" /></a></div>
Here's Noah's out of control cheeseburger idea, and it was a hit around here, as well as a hit to any diet ;). Noah wanted an over the top cheeseburger, and he partly got the idea from one of our favorite restaurants around here, Mama Burger. They put fries on their burgers, and Noah wanted to do that too. Anyway, Aaron wanted another one of these, the boys and Aaron gave this a perfect 10, and I gave it a 9, because it was too much for me :). Each burger is about 700 calories with everything on them. We chicken fried the seasoned hamburger, topped it with cheese and fries, then made our burgers with toppings to taste. Here's what we did:<br />
<br />
1 lb hamburger meat<br />
soy sauce, onion, powder, garlic salt and salt to taste<br />
<br />
1 c flour<br />
salt<br />
dash of cayenne<br />
1/8 t baking soda<br />
<br />
1/2 c buttermilk<br />
1 egg<br />
salt<br />
<br />
Oil for frying<br />
<br />
curly fries, baked<br />
sliced cheese<br />
<br />
Toppings such as tomatoes, pickles, lettuce, hamburger buns, and condiments as desired<br />
<br />
Heat the oil in a deep pot or a deep fryer to 350. In two separate bowls, mix together the flour, salt, cayenne, and baking soda, then the egg, buttermilk, and salt. Make the hamburgers with seasonings to taste, then form them into patties. We made six burgers. Dip each patty into the flour, then the buttermilk mixture, then the flour again. Fry for about 5 minutes, then flip to the other side. Place each patty on a hamburger bun, then top with cheese, fries, and desired toppings. Serve!Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com1tag:blogger.com,1999:blog-3737602496569282107.post-24290916178549368552015-10-05T07:00:00.000-07:002015-10-05T07:00:08.158-07:00Lauren's Latest Microwave Cinnamon QuinoaSomehow, with changing out my Lumia phone back to an iphone, my pictures are not all there, sadly. The good news is, I can now actually receive calls again at my house, so win! Anyway, we tried out <a href="http://www.laurenslatest.com/microwave-cinnamon-maple-breakfast-quinoa/" target="_blank">this breakfast quinoa from Lauren's Latest</a>, and although we had to cook it longer than the recipe said, since I doubled the recipe, it was still a pretty fast and easy breakfast, and we all enjoyed it. I didn't use maple syrup, I used brown sugar, but Owen and Noah both liked the syrup in it, and it was great with the bananas. Each serving, with bananas and brown sugar, was 276 calories, but that will change based on how much or little brown sugar/syrup used. Try this for breakfast, it's great! We all gave it a 9.Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com1tag:blogger.com,1999:blog-3737602496569282107.post-67974889909059637122015-10-02T07:00:00.000-07:002015-10-02T07:00:07.359-07:00Cook's Illustrated's Tacos (tostadas) al PastorAaand once again we have no picture, I don't actually know what happened to them, but oh well, sigh :). Tacos al pastor is a pretty traditional taco, and I've always shied away from making them because of the pineapple. I don't love pineapple with meat, but I decided to go for it, because we are all about tacos in this family :). I ran out of corn tortillas, and so we made these into tostadas, which worked out well. This was a hit. They were a little spicy, a little sweet, and the meat was tender and delicious. It was also surprisingly simple to make, so a total win around here. Owen and I gave these a 9, and Noah and Aaron gave them a perfect 10. Calories are hard to figure out, depending on how many servings you want, but it is low, since the majority of the calories are from the rest of the ingredients, not the meat. Plan for about 40-50 calories per serving. I found this recipe from Cook's Illustrated's Best International Recipe cookbook, and here's the easy recipe the way I made it:<br />
<br />
3 dried chilies<br />
1-2 chipotle chilies in adobo sauce<br />
6 oz pineapple juice<br />
1-2 c cut up fresh pineapple<br />
garlic salt, salt, cumin, and a pinch of ground cloves<br />
around 2 lbs pork loin<br />
1 T white vinegar<br />
<br />
Preheat the oven to 350. Toast the dried chilies for about 5 minutes, cool them and then stem and seed them. Cover them with about 3 cups of hot water, and stir them intermittently until the chilies have softened. Drain the chilies, transfer them to a food processor, then add the pineapple juice and spices, and chipotles and puree until smooth. <br />
Lay the pineapple pieces in a greased square baking dish. Place the pork on top of the pineapple, then cover it with half of the pureed mixture. Cover the dish tightly with aluminum foil and bake it for about 2 hours. Remove the pork from the oven and let it set.<br />
Shred the meat with two forks, add in the vinegar, and more of the chili mixture if desired. Serve.Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com1tag:blogger.com,1999:blog-3737602496569282107.post-9486220851951942492015-09-30T07:00:00.000-07:002015-09-30T07:52:33.891-07:00Tartine's Lemon Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4tOwqInRR0urlQgVoYjFjqWpCXZR7doA8b1ms3VWcAgx6RhCd8zrUhJqCBtly_p7swO57uYO09rlL8ZnkAI4J-iDRHmQ5WvM3gvEAyabEMQIXX2R5tehRTRThhTFA_Gg7T4CO7mKMQU/s1600/09_September_13_2015_LEMON+TART.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje4tOwqInRR0urlQgVoYjFjqWpCXZR7doA8b1ms3VWcAgx6RhCd8zrUhJqCBtly_p7swO57uYO09rlL8ZnkAI4J-iDRHmQ5WvM3gvEAyabEMQIXX2R5tehRTRThhTFA_Gg7T4CO7mKMQU/s320/09_September_13_2015_LEMON+TART.jpg" width="320" /></a></div>
This was a rich, deliciously tart, crispy dessert that we all really enjoyed. I found this recipe in Tartine, and we liked that the tart wasn't too sour, as sometimes lemon tarts can be. We all gave this a perfect 10, and the calories per serving were around 450, depending on the tart shell used.<br />
<br />
1 recipe pate sablee (<a href="http://www.marthastewart.com/318772/pate-sablee" target="_blank">here is a link to one from Martha Stewart</a>, I used the one in Tartine), cooked and cooled<br />
<br />
1/2 c plus 2 T lemon juice<br />
3 whole large eggs<br />
1 egg yolk<br />
3/4 c sugar<br />
pinch of salt<br />
2 sticks/1 cup butter<br />
<br />
In a double boiler, combine the lemon juice, whole eggs, egg yolk, sugar, and salt. Whisk together constantly, allowing the mixture to become very thick, which could take quite a while. Remove the bowl from the boiler and allow the mixture to cool a little. Cut the butter into small pieces, and then place the butter piece by piece in the lemon mixture, and using an immersion blender, blend up the butter. The cream will be opaque and quite thick. Pour it into the tart pan, cover and let cool completely. Serve with whipped cream.Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com1tag:blogger.com,1999:blog-3737602496569282107.post-44733581126470912312015-09-28T07:00:00.000-07:002015-09-28T07:00:04.563-07:00Owen's Copycat Taco Bell Beefy 5 Layer Burrito<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTqOj0x9iq4eL-DiClH7SS-k-WGrh52F3ZVN8vKkZVAVxn_DkT30tsg_t10v2-10P3bxouLilzdvhXEhNVvGecslRVgXTQXoPtz-yDoqDz6OT-cP-9enEyzXz6tlIUf2mrnFhCBmCViZg/s1600/09_September_13_2015_FIVE+LAYER+BURRITO+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTqOj0x9iq4eL-DiClH7SS-k-WGrh52F3ZVN8vKkZVAVxn_DkT30tsg_t10v2-10P3bxouLilzdvhXEhNVvGecslRVgXTQXoPtz-yDoqDz6OT-cP-9enEyzXz6tlIUf2mrnFhCBmCViZg/s320/09_September_13_2015_FIVE+LAYER+BURRITO+1.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWh9x5rgHVQc8wXFHgEAeumPu2EkwwDUsQengykrks6vJgYH1eJbNR_d61ck1DoCsgsKOyce1pG1S4cYDrlEx0Ns8TxUy6yUtY2iytB_JReGNKFM3gGwU0z_Kd8nOyDdLMjc7aHiYt5A/s1600/09_September_13_2015_FIVE+LAYER+BURRITO.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYWh9x5rgHVQc8wXFHgEAeumPu2EkwwDUsQengykrks6vJgYH1eJbNR_d61ck1DoCsgsKOyce1pG1S4cYDrlEx0Ns8TxUy6yUtY2iytB_JReGNKFM3gGwU0z_Kd8nOyDdLMjc7aHiYt5A/s320/09_September_13_2015_FIVE+LAYER+BURRITO.jpg" width="320" /></a></div>
Well, here's another Taco Bell treat, and this turned out so well. Everyone felt like these tasted just like Taco Bell's Beefy Five Layer Burrito, but with a better tortilla and a little more flavor, so all good things :). Owen loves this burrito, and so we decided to recreate it at home, and hooray, everyone but Owen gave it a perfect 10, he only gave it a 9 because he doesn't like the spice in the nacho cheese (he gets his without nacho cheese at TB :)). This isn't really that difficult, the only thing that is in any way difficult is the nacho cheese, and it is important to note that it uses some Velveeta, because nacho cheese isn't the same without processed plastic cheese ;). Anyway, each serving is around 450 calories and here's what to do:<br />
<br />
<a href="http://tunellmeals.blogspot.com/2015/08/nacho-cheese-mac-n-cheese.html" target="_blank">home made nacho cheese sauce </a><br />
1/2 c of 1 lb velveeta melted with 1 can Rotel or Rotel dip<br />
1 lb hamburger<br />
1 T chili powder<br />
1 t cumin<br />
1/2 t coriander<br />
1/2 t onion powder<br />
1/2 t garlic salt<br />
salt and pepper to taste<br />
1 can refried beans (canned is better than homemade because of trying to taste like TB, homemade is better if you like food to taste delicious :))<br />
tortillas<br />
grated cheese<br />
sour cream<br />
<br />
Mix together the Rotel dip with the homemade nacho cheese, stirring well, and keeping warm.<br />
Brown the hamburger in a skillet and drain the fat from the pan. Add in the spices to taste, and set aside. Cook/warm the tortillas, then layer the tortillas with nacho cheese, hamburger meat, refried beans, grated cheese, then sour cream. Roll and serve.<br />
<br />
Thanks Owen for a fun dinner idea :)!Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com1tag:blogger.com,1999:blog-3737602496569282107.post-73467958014847374862015-09-25T07:00:00.000-07:002015-09-25T07:00:01.485-07:00Anne Burrell's Roasted Pork Loin with Cider and Applesauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarOB4Ov8Skr57Hj1DExuyXXPUrOVU4OFVASyhkPWeNiMawwBvajkfoC4tdRFs-3X9f8Wc0nR6VH0LmQd750sfwwchGfax9Cvu4ud_O9YqkhKK3xHa6Qp3eBsdQz4oLmdCw0OUneQeHVc/s1600/08_August_31_2015_PORK+APPLESAUCE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarOB4Ov8Skr57Hj1DExuyXXPUrOVU4OFVASyhkPWeNiMawwBvajkfoC4tdRFs-3X9f8Wc0nR6VH0LmQd750sfwwchGfax9Cvu4ud_O9YqkhKK3xHa6Qp3eBsdQz4oLmdCw0OUneQeHVc/s320/08_August_31_2015_PORK+APPLESAUCE.jpg" width="320" /></a></div>
While I wasn't sure we were going to love this, especially when things went south with my applesauce, we ended up really loving this. I found this recipe <a href="http://www.foodnetwork.com/recipes/roasted-pork-loin-with-cider-and-chunky-applesauce-recipe.html" target="_blank">on food network</a>, and it is Anne Burrell's recipe. Each serving was 267 calories for six servings, and the score was a 9 from everyone. I didn't use nuts, and the apples ended up burning, so I supplemented with unsweetened apple sauce that I cooked down with the rest of the ingredients in the recipe, then followed the recipe normally. This was a fun, easy to make recipe, and we enjoyed it.Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com1tag:blogger.com,1999:blog-3737602496569282107.post-81418484387742057482015-09-23T07:00:00.000-07:002015-09-23T07:00:05.769-07:00Owen's Baked Mug Root Beer Donuts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPAhLxiN_I_FMZtN7Ob0zOrKN8xfd4Cw216RfnPudGDL_t0X248uS2vdBLCmV3aSnLuZRCJYojxBKbA-Ev5W-uUGfh5l5XBuW-DW7HZWjjlybxLKfOeXM0LPa4AcPPKITLzaFrCZTrwrc/s1600/09_September_03_2015_DONUTS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPAhLxiN_I_FMZtN7Ob0zOrKN8xfd4Cw216RfnPudGDL_t0X248uS2vdBLCmV3aSnLuZRCJYojxBKbA-Ev5W-uUGfh5l5XBuW-DW7HZWjjlybxLKfOeXM0LPa4AcPPKITLzaFrCZTrwrc/s320/09_September_03_2015_DONUTS.jpg" width="320" /></a></div>
So making baked donuts is similar to making muffins, you just get to use a fun pan :). Anyway, these donuts Owen came up with were a hit with the boys, and they worked well. I wanted my glaze to harden more, so I used the idea from <a href="http://www.culinaryconcoctionsbypeabody.com/2014/07/29/dr-pepper-vanilla-float-cupcakes/" target="_blank">Peabody for her glaze</a>. This will give you a nice frosting rather than the syrup we got :). The calories are 311 per donut, and the boys gave them a perfect 10, and I gave them an 8. We didn't have any root beer flavoring, this would be better with a root beer flavoring, but if you just like a sweet, semi-root beer donut, use vanilla extract like we did :). Anyway, Owen loves root beer, so we made these donuts for him. Here's what to do:<br />
<br />
2 cans root beer, cooked to concentrate it (it takes at least 20 minutes to cook it down to 1 1/3 cup)<br />
<br />
2 1/4 c flour<br />
1 T baking powder<br />
1/2 t salt<br />
1 c sugar<br />
1 T vanilla (or vanilla and root beer extracts)<br />
1 c concentrated root beer<br />
2 T butter melted<br />
1 egg<br />
1 egg yolk<br />
1/2 c yogurt<br />
<br />
1/3 c concentrated root beer<br />
8 T butter<br />
2 1/2 c powdered sugar<br />
<br />
Preheat the oven to 350. Grease a donut pan or line a muffin tin.<br />
In one bowl, stir together the flour, baking powder, salt and sugar.<br />
In another bowl, mix together the vanilla (root beer extract), concentrated root beer, melted butter, egg yolk, egg, and yogurt. Add the wet ingredients to the dry ingredients, stir until just coming together, then place in the greased donut pan (or place in paper muffin cups) and cook for 10-12 minutes for the donuts. Remove from the donut pan, let cool a few minutes, the dip in the glaze.<br />
<br />
Cook the concentrated root beer and butter until the butter is melted, then stir in the powdered sugar. Let cool a little then dip the donuts in it and let them cool.Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com1tag:blogger.com,1999:blog-3737602496569282107.post-17838256271151230932015-09-21T07:00:00.000-07:002015-09-21T07:00:00.123-07:00Cook's Illustrated's Pot de Creme au Chocolat<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQAYMlaXFrRzRfbNd7nqZX9Nphq_MRW3E2yYg2DYDFElGom4PN7Q7M-DuUa4pkNBVyj3glkiFLpfKuTLvn4gqcjjX8TbvTeBPxgBJva1bYST6d52rgVCi3QmsVUeJExCF4xMviRv-Ff3M/s1600/08_August_30_2015_POTS+DE+CREME.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQAYMlaXFrRzRfbNd7nqZX9Nphq_MRW3E2yYg2DYDFElGom4PN7Q7M-DuUa4pkNBVyj3glkiFLpfKuTLvn4gqcjjX8TbvTeBPxgBJva1bYST6d52rgVCi3QmsVUeJExCF4xMviRv-Ff3M/s320/08_August_30_2015_POTS+DE+CREME.jpg" width="320" /></a></div>
Soooo crazy good :). That's what I have to say about this recipe from Cook's Illustrated International Best Recipes cookbook. It was really rich, it is imperative to let this chill completely, but man is it delicious. Each ramekin was 553 calories, for 6 servings, and we all gave this a perfect 10. It is smooth, luscious and so decadent. The recipe calls for this to be split into eight portions, and it would be better if the servings were smaller than I made them. Anyway, here's the great recipe:<br />
<br />
10 oz bittersweet chocolate, chopped fine<br />
5 large egg yolks<br />
5 T sugar<br />
1/4 t salt<br />
1 1/2 c cream<br />
3/4 c half and half<br />
1 T vanilla extract<br />
1 T strongly brewed coffee<br />
<br />
Place the chocolate in a medium heatproof bowl; set a strainer over the bowl and set aside.<br />
Whisk the yolk, sugar, and salt together in a bowl until combined, then whisk in the heavy cream and half and half. Transfer the mixture to a medium saucepan. Cook over medium-low heat, stirring constantly and scraping the bottom of the pan, until thickened and silky.<br />
Pour the custard through the sieve, let the mixture stand to melt the chocolate, about five minutes, then stir until smooth and whisk in the vanilla and coffee. Divide the mixture between the eight ramekins, then cool to room temperature. Cover and refrigerate until chilled. Serve with whipped cream.Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com1tag:blogger.com,1999:blog-3737602496569282107.post-75860139047271146342015-09-18T07:00:00.000-07:002015-09-18T07:00:03.445-07:00Aaron McCargo Jr.'s Chicken Taco Pizza<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZkObUv5wqEkPJbgsLYD_1DfZIoDPnnHtpejIDabWqY0DPtRPYon6tOtJekp_oxJDJqI4ESVhOO7PWRnyuAtBXy-TbBLidgEq3wGu-nbQROQCroJwNiZPasrcSWpHQKBCWCt3u9wDnyRA/s1600/08_August_30_2015_CHICKEN+PIZZA.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZkObUv5wqEkPJbgsLYD_1DfZIoDPnnHtpejIDabWqY0DPtRPYon6tOtJekp_oxJDJqI4ESVhOO7PWRnyuAtBXy-TbBLidgEq3wGu-nbQROQCroJwNiZPasrcSWpHQKBCWCt3u9wDnyRA/s320/08_August_30_2015_CHICKEN+PIZZA.jpg" width="320" /></a></div>
So these were a HUGE hit at our house, especially with Aaron. <a href="http://www.foodnetwork.com/recipes/aaron-mccargo-jr/grilled-chicken-taco-pizzas-recipe.html" target="_blank">This was an easy recipe I found here</a>, but I made some changes. The calories, the way I made it, were 620, and Aaron, Noah and I gave this a perfect 10, Jonah says he gave it a 9, and Owen gave it a 7 because he said it was too spicy :). Here's what I did:<br />
<br />
1 T onion powder<br />
1/2 T chili powder<br />
1/2 t dried oregano<br />
1 dash cayenne pepper<br />
1 t ground cumin<br />
salt<br />
<br />
1/4 c oil<br />
4 whole garlic cloves, minced<br />
pinch of cumin<br />
1 tube crescent roll dough<br />
1 lb (I used a little more) chicken tenders, cut into bite size pieces and seasoned with salt<br />
2 c shredded Pepper Jack and Mexican blend cheeses<br />
<a href="http://tunellmeals.blogspot.com/2015/08/vickis-nicos-super-fries.html" target="_blank">Guacamole</a><br />
<a href="http://tunellmeals.blogspot.com/2015/08/vickis-nicos-super-fries.html" target="_blank">Pico de Gallo</a><br />
<br />
Preheat the oven to 425.<br />
Mix the spices together and set aside. <br />
Mix the oil and garlic together with the cumin. Roll the crescent roll dough out into 2 long strips on a cookie sheet, brush with the oil, sprinkle with a little of the spice mixture, then set it aside. Mix about 2/3 of the remaining spice mixture with the remaining oil.<br />
Place the chicken in the oil/spice mixture, turning to coat, and then leave it to marinate, around 30 minutes.<br />
Remove the chicken from the marinade, place it on a broiler pan, and bake for about 10 minutes. Turn the oven down to 375, then bake the crescent roll dough about 7 minutes. Remove the dough, spread it with more seasoning, then top it with the chicken and the cheese. Bake for another 5 minutes or so, maybe a little more, then cut into pieces and serve it with pico and guac.<br />
<br />
<br />
<br />Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com2tag:blogger.com,1999:blog-3737602496569282107.post-49932262425672759452015-09-16T07:00:00.000-07:002015-09-16T07:00:02.210-07:00Owen's Cherry DaiquirisSo, we didn't get a picture of this, but this is a fun smoothie to make together with kids :). Owen loves the strawberry daiquiris in the freezer section, the Bacardi mixers, and we add Sprite to them so the kids can have virgin drinks. Owen wanted to try to reproduce this using cherries, and it turned out really well. We all gave this a 9, we felt like it needed more grenadine. Here's what to do:<br />
<br />
1 lb frozen, pitted sweet cherries<br />
Juice of 2 limes<br />
1/2 c sugar (more or less)<br />
1/4 c grenadine<br />
ice<br />
<br />
Blend together and serve.Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com1tag:blogger.com,1999:blog-3737602496569282107.post-68695105799388081852015-09-14T07:00:00.000-07:002015-09-14T07:00:01.673-07:00Dave Lieberman's Salmon with Three Bean Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6FmmJ3pw8iLBlLAwOhDMvkZvchus3bF8dp3AIzVM93qydxc09FNSljetLObsStgZFuhGHG8_pznzxyo2X-TtGfhzoWMrJEZMickFGeOxb-Qu9ORoRFXF190SpaEMpsy7aa00J6SR_R0o/s1600/08_August_28_2015_SALMON+BEANS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6FmmJ3pw8iLBlLAwOhDMvkZvchus3bF8dp3AIzVM93qydxc09FNSljetLObsStgZFuhGHG8_pznzxyo2X-TtGfhzoWMrJEZMickFGeOxb-Qu9ORoRFXF190SpaEMpsy7aa00J6SR_R0o/s320/08_August_28_2015_SALMON+BEANS.jpg" width="320" /></a></div>
I love this easy, fresh fish recipe, it really hit the spot for me, and everyone else seemed to enjoy it as well, just maybe not as much as me :). I found this recipe on foodnetwork.com, and <a href="http://www.foodnetwork.com/recipes/dave-lieberman/seared-salmon-with-3-bean-salad-recipe.html" target="_blank">here is the actual link</a>. I used black beans instead of navy beans, and I baked the salmon in a 400 degree oven for about 15 minutes, since Aaron likes his salmon well done. Cook less time for a medium rare, about 10 minutes or so. Each serving was 420 calories for six servings with the avocado on top. Noah gave this a perfect 10, I gave it a 9, Owen and Aaron gave it a 7. This is fresh and delicious!Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com1tag:blogger.com,1999:blog-3737602496569282107.post-62690096007226457482015-09-11T07:00:00.001-07:002015-09-11T07:00:00.178-07:00Cook's Illustrated's Sticky Toffee Pudding<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNp7sw1AiuO3WA08de08ve6yQq-DzhLWV260hqZqY7VBJ05kvL3__ss8YXGxtPwk-uV6V161UHqMjH12wNQFZeVNQEm2s6HQlDa_gZysvQW_ebXasVNud9_9RWyCzqMxxme9j0LGmgVFQ/s1600/08_August_21_2015_STICKY+PUDDING.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNp7sw1AiuO3WA08de08ve6yQq-DzhLWV260hqZqY7VBJ05kvL3__ss8YXGxtPwk-uV6V161UHqMjH12wNQFZeVNQEm2s6HQlDa_gZysvQW_ebXasVNud9_9RWyCzqMxxme9j0LGmgVFQ/s320/08_August_21_2015_STICKY+PUDDING.jpg" width="320" /></a></div>
I know that often times English cooking is said to be less than delicious, but after spending time there, I have to heartily disagree. English pub food, and English desserts, might be some of my favorite foods ever. I found this recipe for Sticky Toffee Pudding in my Cook's Illustrated International cookbook, and it was amazing. Noah and I gave it a perfect 10, Owen gave it a 9, and Aaron gave it an 8, saying it's one of his favorite "cake" desserts he's ever had. Each pudding, with the creme Anglaise was 832 calories, so ouch! but worth it ;). Although called a pudding, it isn't like our pudding, rather it is more like bread pudding, a solid, cake-like steamed pudding that is so moist and delicious. This has dates in it, and although I don't like to eat dates by themselves, I do love them in desserts. This seems to have a lot of steps, but it is relatively easy to put together.<br />
<br />
<u>Creme Anglaise:</u><br />
<u><br /></u>
1 c cream<br />
1 c half and half<br />
1/2 c sugar<br />
1 t vanilla<br />
4 egg yolks<br />
1/2 t cornstarch (this isn't required, but makes it a little thicker)<br />
pinch of salt<br />
<br />
Bring the cream and half and half to a simmer, and keep it at medium-low after reaching a simmer.<br />
In a medium bowl, beat together the egg yolks, sugar, cornstarch and salt. Slowly temper the eggs with the hot cream, then add the egg mixture to the pan and stir constantly until thickened a little and the temperature of the cream is 180 degrees.<br />
Pour the creme anglaise through a fine mesh sieve, stir in the vanilla, and refrigerate until chilled, at least 2 hours.<br />
<br />
<u>Pudding Cakes</u>:<br />
<br />
butter, flour and parchment for the ramekins<br />
1 1/4 c flour<br />
1/2 t baking powder<br />
1/2 t salt<br />
14 Medjool dates, pitted and chopped<br />
1/2 t baking soda<br />
3/4 c water<br />
3/4 c packed brown sugar<br />
2 large eggs<br />
1 1/2 t vanilla<br />
4 T unsalted butter, melted<br />
<br />
<u>Toffee Sauce</u>:<br />
<br />
8 T unsalted butter<br />
1 c packed brown sugar<br />
2/3 c heavy cream<br />
1 T rum (optional, use rum flavoring or more vanilla if desired)<br />
<br />
Preheat the oven to 350. Butter and flour the ramekins, then cut a parchment round to fit the bottom of each ramekin. Place a kitchen towel in a large roasting pan, place the ramekins on top, and bring some water to a boil.<br />
Whisk the flour, baking powder, and salt together and set aside.<br />
Combine the water, half the dates, and the baking soda together and set aside to soften, about 5 minutes. Remove the dates and reserve the liquid.<br />
Process the remaining dates in a food processor with the brown sugar until just blended. Add in the reserved soaking liquid, the eggs, and vanilla and process until smooth. With the food processor running, pour in the melted butter. Transfer the mixture to a bowl and add in the rest of the dates.<br />
Gently fold in the flour mixture until just combined, divide the batter between the ramekins, and pour the boiling water into the roasting pan, with the towel there to keep things moist and securely in place. Cover the roasting pan tightly with aluminum foil, then bake about 40 minutes. <br />
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While the cakes bake, melt the butter for the toffee sauce in a pan, whisk in the brown sugar until smooth, about 3-4 minutes, then stir in the cream and rum. When well combined, set aside and cover to keep warm.<br />
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When the cakes are done, transfer them to a rack immediately to cool for 10 minutes. After 10 minutes, poke holes all over the top of the cakes, and spoon toffee sauce over them, allowing the sauce to soak in. When ready to serve, unmold the cakes from the ramekins, invert them onto a plate with creme anglaise on it, then top the cake with more toffee sauce and serve immediately.Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com2tag:blogger.com,1999:blog-3737602496569282107.post-10953914416166909182015-09-09T07:00:00.000-07:002015-09-09T07:00:01.695-07:00Copy Cat Taco Bell's Seven Layer BurritoYay for Taco Bell! I love Taco Bell, and anyone who knows me is prepared to have me vote for Taco Bell every time we go out to eat :). I used to love Seven Layer Burritos from them, but they changed the recipe of their rice, probably to make it more healthy, but that changed the flavor and now I don't like the seven layer burritos anymore. So I set out to make something similar, but since I like my beans to have more flavor, and be spicier, it wasn't the same. It was a huge success here, since we all love burritos anyway, and this was a good one. Aaron, Noah and I gave this a perfect 10, and Owen gave this a 9 because it was spicier than he liked. This is highly dependent on how big your burrito is for calories, but count around 400.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUcqxeJTkp4avpBgU_vXs3Gto-YudBJ31W6jTyl47MIBDNfHkkfB8EH-E7_xlvOr2kSt_nByn0yiTSRO9MUmsE7bwt4Jn17v-h3A5C0C6l_KxV4hcdW6Ac-8HppCUx6bLgvGJOY4ImF2w/s1600/09_September_01_2015_SEVEN+LAYER.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUcqxeJTkp4avpBgU_vXs3Gto-YudBJ31W6jTyl47MIBDNfHkkfB8EH-E7_xlvOr2kSt_nByn0yiTSRO9MUmsE7bwt4Jn17v-h3A5C0C6l_KxV4hcdW6Ac-8HppCUx6bLgvGJOY4ImF2w/s320/09_September_01_2015_SEVEN+LAYER.jpg" width="320" /></a></div>
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Here's the fun and easy recipe:</div>
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Tortillas</div>
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<a href="http://tunellmeals.blogspot.com/2014/04/picky-palates-green-chili-pork-tacos.html" target="_blank">My Favorite Refried Beans</a>, using chorizo rather than bacon </div>
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<a href="http://www.foodnetwork.com/recipes/ree-drummond/mexican-rice-casserole-recipe.html" target="_blank">PW's Mexican rice casserole</a></div>
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grated cheese, I used Pepper Jack and Monterey Jack</div>
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Wholly Guacamole (I wanted a Taco Bell Guacamole flavor)</div>
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Sour Cream</div>
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Shredded Lettuce (I used spinach, green onions, and cilantro mixed, ice burg is traditional)</div>
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Tomatoes</div>
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Layer the ingredients on the tortillas, and serve</div>
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Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com1tag:blogger.com,1999:blog-3737602496569282107.post-61715099178550037842015-09-07T07:00:00.000-07:002015-09-07T07:00:03.358-07:00Flour, Too's Pork Loin with Mojo Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGyyKNm9xBQl2LJFJybFIM_N3id_4eAkFIqkJy0yzePM0r-MNQlXz7s17fR26aNvsnOWjaWNrYsx5TKDVunI-kGl9fAA_QASZXnZuqUgZmdLaawrRUDAOp6gij9meLK6dVSy67glbXDhE/s1600/08_August_23_2015_PORK.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGyyKNm9xBQl2LJFJybFIM_N3id_4eAkFIqkJy0yzePM0r-MNQlXz7s17fR26aNvsnOWjaWNrYsx5TKDVunI-kGl9fAA_QASZXnZuqUgZmdLaawrRUDAOp6gij9meLK6dVSy67glbXDhE/s320/08_August_23_2015_PORK.jpg" width="320" /></a></div>
So I wasn't sure I was going to feature this recipe, since I changed it a little, and didn't do all the recipe said to, but we really enjoyed this pork and sauce, all of us giving this a 9, except Noah who gave it a perfect 10, and it was relatively easy, so good things :). Each serving was 292 calories for six servings. Flour, Too, is where I found this recipe, and I was happy to be able to crockpot this and still have it turn out well. I ended up leaving the pork in the brine for almost 48 hours in the fridge, and it was just so flavorful and tender. Here's what to do:<br />
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<u>Brine:</u><br />
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1/4 c salt<br />
1/2 c packed brown sugar<br />
3 cinnamon sticks<br />
1 orange, halved<br />
1 t dried thyme<br />
3 garlic cloves, smashed<br />
1 T fennel seeds<br />
1 T coriander seeds<br />
3 bay leaves<br />
1-2 lb pork loin<br />
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<u>Oregano Mojo:</u><br />
<u><br /></u>
1 cup (more or less) fresh oregano, chopped<br />
1/2 c olive oil<br />
1/3 c freshly squeezed lime juice<br />
3 garlic cloves, smashed and minced<br />
1/2 t salt<br />
pepper<br />
<br />
onion powder, oregano, garlic, and salt and pepper to season the pork<br />
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Mix the brine ingredients in a large pot with 2 1/2 qt water, bring it to a boil over high heat, stirring to dissolve the salt and sugar. Let it cool completely, then place the pork in the brine and refrigerate at least over night.<br />
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Make the Mojo by mixing all the ingredients together, stirring well. Cover and refrigerate at least 24 hours.<br />
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When ready to cook the pork, season the pork, then place in a greased crockpot. Allow the pork to cook for around 4-6 hours on low, making sure not to overcook. Serve with the mojo sauce.Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com2tag:blogger.com,1999:blog-3737602496569282107.post-4236746019901379662015-09-04T07:00:00.000-07:002015-09-04T07:00:01.714-07:00Picky Palate's Ultimate Queso Bean Dip<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMETWyNwmPBQnTcCYlMuYhYnHqI8O3Msy3OsQSp6Ez3rz1SkTwzo-yVtanG5YyxbZ_b-wIBCRjp13Fq7BfVUXLiSYE6DXAG1zw7A3HlK3KrHmh2bsfJ80Y9OzCCC2_Z0vzQhIFUOpdac/s1600/08_August_20_2015_BEAN+DIP.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiMETWyNwmPBQnTcCYlMuYhYnHqI8O3Msy3OsQSp6Ez3rz1SkTwzo-yVtanG5YyxbZ_b-wIBCRjp13Fq7BfVUXLiSYE6DXAG1zw7A3HlK3KrHmh2bsfJ80Y9OzCCC2_Z0vzQhIFUOpdac/s320/08_August_20_2015_BEAN+DIP.jpg" width="320" /></a></div>
I found <a href="http://picky-palate.com/2015/04/03/the-ultimate-queso-bean-dip/#more-37019" target="_blank">this fun recipe at Picky Palate's website</a>, and although it was fun and easy, I would've liked more cheese. I followed the recipe pretty closely, just using refried black beans rather than refried pinto beans, and milk rather than cream. Each serving was 247 calories, and we gave this an 8. Try it for a fun and easy dip!Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com1tag:blogger.com,1999:blog-3737602496569282107.post-34249248347310892122015-09-02T07:00:00.000-07:002015-09-02T07:00:08.230-07:00Vicki's Crockpot Beef Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLk7XBTey8EgbjmFiUHy1wdnbX-rLfWpX6wwASr5ohHejissW3Beyk0r2WDvzV_0khp0IazJ3Wtm9CxEi2mPl0s3oVbOtzRiQE16JGcLZNotv3HwQn6rCQzymlo-iJhRiZdqyryrJQzQ/s1600/08_August_17_2015_BEEF+STEW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwLk7XBTey8EgbjmFiUHy1wdnbX-rLfWpX6wwASr5ohHejissW3Beyk0r2WDvzV_0khp0IazJ3Wtm9CxEi2mPl0s3oVbOtzRiQE16JGcLZNotv3HwQn6rCQzymlo-iJhRiZdqyryrJQzQ/s320/08_August_17_2015_BEEF+STEW.jpg" width="320" /></a></div>
This was a really good beef stew, but it didn't come out the way I wanted it to, which was more like beef borgignon. Oh well, it was delicious anyway, and very beefy :). I always love making things in the crockpot, because I have way more energy in the morning, and then when dinner rolls around, I am ready to go without any extra work. This came to about 250 calories per serving, and we all gave this an 8. Here's what to do:<br />
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3 slices thick cut pepper bacon, diced<br />
2 lb beef stew meat, well seasoned<br />
2 T flour<br />
1 onion, chopped<br />
1 carrot, peeled and chopped<br />
1 T tomato paste<br />
1 T butter<br />
1/2 c mushrooms, chopped<br />
thyme, rosemary, salt and pepper<br />
1-2 c red wine<br />
3-4 c beef broth<br />
2 T tapioca<br />
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In a pan, crisp the bacon, then set it aside. Toss the beef with the flour, then in the same pan as the bacon, brown the meat on all sides. Set it aside. In the same pan, cook the carrots and onions, season them and allow them to soften, mix in the tomato paste, allow the tomato paste to cook a little, then pour the veggies into the crock. Place the bacon and beef on top of the veggies. Deglaze the bacon cooking pan with the red wine, allowing the wine to reduce a little, then add in the thyme and rosemary, and pour the wine over the beef. Add in the beef broth and tapioca, just enough broth to cover the meat completely. In the same pan, cook the butter and mushrooms, seasoning them and allowing them to soften. Place them in the crock, turn it to low, then cook for at least 8 hours. About 1/2 hour before serving, turn the heat to high, and take off the lid to allow the liquid to reduce a little. Serve.Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com1tag:blogger.com,1999:blog-3737602496569282107.post-20931060381026691602015-08-31T07:00:00.000-07:002015-08-31T07:00:06.487-07:00Flour, Too's Parmesan Polenta<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOVgcVEtjl5HAw9aDPQI9KSk7hGT8gx4HAHb14XhPVJ8o2gkkz61zauW8iTurYjQgMbJsN6zSHTaHRNjgPK_SkG6yODV7Ox9IC2WDVrqmZourDnJaNadQEEfsAKFkjhV729-dZ2qxzpc/s1600/08_August_15_2015_SHORT+RIBS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoOVgcVEtjl5HAw9aDPQI9KSk7hGT8gx4HAHb14XhPVJ8o2gkkz61zauW8iTurYjQgMbJsN6zSHTaHRNjgPK_SkG6yODV7Ox9IC2WDVrqmZourDnJaNadQEEfsAKFkjhV729-dZ2qxzpc/s320/08_August_15_2015_SHORT+RIBS.jpg" width="320" /></a></div>
I didn't grow up in a house where we ate any kind of southern food, so I didn't try grits until I stayed at a friend's house over night, and her mom made us grits for breakfast. I loved them, promptly went home and told my mother that, and she just grimaced and said she wasn't going to make grits any time soon :). I still don't have grits, or polenta, very often, but when I do I always enjoy them, and this is a delicious recipe from Flour, Too. We had some short ribs along with the polenta, also from Flour, Too, but I am only going to feature the polenta. It's an easy recipe, and we gave them a 9, and each serving was 155 calories for 9 servings. Here's the easy recipe the way I did it:<br />
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3 c beef stock<br />
2 c whole milk<br />
3/4 t salt<br />
1 c coarsely ground polenta<br />
1 c freshly grated Parmesan cheese<br />
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Bring the stock, milk and salt to a boil. Whisk in the polenta in a slow, steady stream. Reduce the heat to very low and simmer, about 15 minutes, stirring often. Remove from the heat and stir in the Parmesan. Season to taste and serve.Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com2tag:blogger.com,1999:blog-3737602496569282107.post-48051694509587288812015-08-28T07:00:00.000-07:002015-08-28T07:00:01.881-07:00Picky Palate's Pumpkin Snickerdoodle Cake Bars<a href="http://picky-palate.com/2014/10/08/pumpkin-snickerdoodle-cake-bars/" target="_blank">Here is where we found </a>this easy, delicious recipe from Picky Palate, and even Owen, who doesn't like pumpkin, gave this a 9, just like Noah, Jonah and I did.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqZ4ShVgJppOnuu2-gev-q50_bWOiukwoaoXXmuIJy3mQ6rHPb9Ub8g9DisuJ8rWMydbAFXJrHMkbjb84vooEPu8gSyoPODBLiaVQMEvQY7AZhkWD4zAjBQ0ZOIfWDeFaL1O9QOmQJVM/s1600/08_August_11_2015_PUMPKIN+BARS.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGqZ4ShVgJppOnuu2-gev-q50_bWOiukwoaoXXmuIJy3mQ6rHPb9Ub8g9DisuJ8rWMydbAFXJrHMkbjb84vooEPu8gSyoPODBLiaVQMEvQY7AZhkWD4zAjBQ0ZOIfWDeFaL1O9QOmQJVM/s320/08_August_11_2015_PUMPKIN+BARS.jpg" width="320" /></a></div>
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Each bar, and we cut the pan into 16 servings, was 238 calories, and I used <a href="https://www.verybestbaking.com/products/11416/tollhouse/nestle-toll-house-pumpkin-spice-morsels/" target="_blank">pumpkin spice chips </a>rather than the cinnamon chips the recipe calls for, and we really enjoyed them. It's a great, easy fall dessert, one I would enjoy making again.</div>
Aaron, Vicki Tunellhttp://www.blogger.com/profile/13073744815141945710noreply@blogger.com1