tag:blogger.com,1999:blog-49146316145775480152024-03-12T22:33:00.860-07:00Dishing It Out 24-7A personal exploration of food, capturing great finds, recipes and just plain good eats! Enjoy!Melissahttp://www.blogger.com/profile/08317375072611277701noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-4914631614577548015.post-17408948037954720262012-06-14T13:51:00.000-07:002012-06-14T13:51:03.200-07:00Food Truck Fundraising Frenzy!Mark your calendars, grab your cash, and come hungry! We are having a food truck fundraising frenzy tomorrow! Let's get out there and benefit a great cause--helping an amazing family send their daughter to Calgary Round-Up Band on tour this summer! Donation jars will be in place at the participating food trucks, and the trucks are generous enough to donate 10% of their sales!<br />
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We have <a href="https://www.facebook.com/AlleyBurger" target="_blank">Alley Burger</a> at Dalhousie Co-op (by Northland Mall), <a href="https://www.facebook.com/LosCompadresmx" target="_blank">Los Compadres</a> at the new South Calgary Health Centre, and <a href="https://www.facebook.com/JojoBBQ" target="_blank">JoJo's BBQ</a>, <a href="https://www.facebook.com/cheezybizness" target="_blank">Cheezy Bizness</a>, <a href="https://twitter.com/#%21/The_HappyTruck" target="_blank">The Happy Truck</a>, <a href="https://twitter.com/#%21/YYCSHAWARMA" target="_blank">YYC Shawarma</a> will all be headed to the downtown core! So follow your noses and tummies and help out a good cause!<br />
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Hope to see you down there! Cheers and happy eating! <br />
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<br />Melissahttp://www.blogger.com/profile/08317375072611277701noreply@blogger.com0tag:blogger.com,1999:blog-4914631614577548015.post-60803099587635149102012-06-13T20:43:00.001-07:002012-06-13T20:44:35.597-07:00Food Truck LoveI'm back, and in the process of revamping my blog! And, I have to admit, I have a love affair. It's the <a href="http://www.yycfoodtrucks.com/" target="_blank">food trucks here in Calgary</a>--I can't get enough of them! It's not just about the food, or the thrill of the hunt. It's about the people that run them. I have met some amazing people, who incidentally, make some damn amazing food.<br />
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We've got <a href="http://www.bbqcalgary.com/" target="_blank">Jody from JoJo's BBQ</a>--she is the Queen of BBQ, no lies. Who doesn't love crispy corn fritters, made from scratch, hot from the fryer? Or her BBQ-tine? An amazing combination of slow smoked and BBQ'd meat piled high on top of fries, with cheese and gravy. Especially good with a shot of her homemade BBQ sauce and her homemade pickled onions.<br />
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For the meat lover in all of us, we have <a href="http://www.alleyburger.ca/" target="_blank">Alley Burger</a>. What started out as a late-night, find them in the alley behind Charcut if you're lucky kinda deal, has turned out to be a phenomenal business. The staff are amazing, especially Mike who runs the truck. The "Alley Burger" is to die for...not for the vegan hearted, that's for sure. And their poutine is just pure wholesome comfort food. Love it.<br />
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As far as comfort goes, nothing beats grilled cheese and tomato soup. But Nicole from <a href="http://www.cheezybizness.com/" target="_blank">Cheezy Bizness</a> takes it to a whole new creative level, with not only cheese fillings, but pulled pork with pineapple, or "The Mess", which lives up to its name. Must be the fried egg inside... Her tomato soup should be consumed by the pot full, seriously. There is nothing like it, and it just takes you right in! Love it! Great people, great comfort food.<br />
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The food trucks keep popping up all through Calgary. There's an <a href="http://streetfoodapp.com/calgary" target="_blank">app for that</a>, providing you with a detailed list of the trucks, as well as a map to foodie heaven! We've got authentic Mexican food from <a href="http://www.yycfoodtrucks.com/meet-the-trucks/los-compadres-mx/" target="_blank">Compadres</a>, Shawarma from <a href="http://www.twitter.com/yycshawarma" target="_blank">YYC Shawarma</a>, and so many more! Just google search "Calgary Food Trucks", and they will all pop up!<br />
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Will be back tomorrow with exciting news that involves the food trucks, so stay tuned! Cheers!Melissahttp://www.blogger.com/profile/08317375072611277701noreply@blogger.com0tag:blogger.com,1999:blog-4914631614577548015.post-51700883098847296472010-10-28T23:42:00.000-07:002010-10-28T23:42:41.115-07:00Food Food Food<span style="font-size: small;">Just a quick blog tonight, too tired, and full from getting my munch-on with antipasto and crackers... Still addicted to Vietnamese food, especially from <a href="http://www.urbanspoon.com/r/15/1482175/restaurant/Northeast/Basil-Ultimate-Pho-and-Fine-Vietnamese-Cuisine-Calgary">Basil</a> </span>or <a href="http://www.urbanspoon.com/r/15/191291/restaurant/Northeast/Pho-Thanh-Vietnamese-Noodle-House-Calgary">Pho Thanh</a>. Especially the grilled pork and spring rolls with Vermicelli noodles, and Andy loves the spicy sate beef soup from Basil.<br />
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We're still planning some big changes for this blog, and a huge challenge on our part! It will be a fun, food filled adventure!<br />
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Planning on doing something with pork chops in the slow cooker tomorrow. Found an amazing site from a cookbook author, all about her adventures with the slow cooker--she is an excellent cook and writer, and the food looks so incredibly good! Can't wait to try all of her recipes. Make sure you check it out, at <a href="http://crockpot365.blogspot.com/">A Year of Slow Cooking</a>, by <a href="http://stephanieodea.com/">Stephanie O'Dea</a>. Yum-o!<br />
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Getting the munchies again, so it's off to bed!Melissahttp://www.blogger.com/profile/08317375072611277701noreply@blogger.com0tag:blogger.com,1999:blog-4914631614577548015.post-48838451826929100032010-10-16T21:39:00.000-07:002010-10-16T21:39:01.334-07:00Trust Me, I Didn't Starve For A Year And A Half<span style="font-size: small;">Okay, I admit it, I'm a horrible blogger. I start off amazingly well, get uber excited about the whole theory of blogging, spend countless hours--okay, maybe partial hours--on the computer, staring at a blank page, wondering what kind of food has excited me enough to actually share it! It's been over a year and a half since my last blog. I have not starved. In fact, as my waistline proves, I dove head first into the food world. Seriously, I am sitting beside a piece of lasagna that keeps muttering my name. Sadly, I won't write too much about the lasagna. It's not homemade, far from it really. It was a frozen lasagna that I had a coupon for. It pains me to tell my readers that, as I am a firm believer in the motto: "Make it yourself or don't eat it". That being said, I'm not adverse to some good chinese take out, as I can't seem to master the proper dosing of MSG, or the copious amounts of gooey greasy sticky sweet sauce that seems to enrobe almost every dish on the menu. Nope, not adverse at all. Or Vietnamese take out, seems to be the food addiction we have succumbing to as of late. Or a hot bubbly, old school pizza--Stolo's pizza is killer by the way.... but I digress...</span><br />
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<span style="font-size: small;">My partner in crime and I were discussing some ideas for this blog, something fun and to jazz it up. It will be an adventure for us, healthy, but fun nonetheless...and an experience. But I will still post all my fabulous food finds, my munchie patrols, and delish recipes, without fail.</span><br />
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<span style="font-size: small;">So, leave your comments, your cravings and your foodie finds in the comment section. And enjoy food, embrace it, and have fun with it!</span> And tomorrow, I'm cooking a turkey... did you know you can beer-can cook a turkey on the bbq? I'm going all old school on the bird tomorrow, but for future, makes a girl curious! Especially a girl who spatchcocked a chicken like Martha, with no fear.....Melissahttp://www.blogger.com/profile/08317375072611277701noreply@blogger.com2tag:blogger.com,1999:blog-4914631614577548015.post-16110810831987560412009-01-25T21:43:00.000-08:002009-01-25T22:00:43.939-08:00Fabulous Food Finds-V.2<span style="font-size:85%;">Here is the 2nd volume of my fabulous food finds. Yes, I am supposed to be on "a path to healthy living" aka "diet", but my stomach has been wandering...<br /></span><ul><li><span style="font-size:85%;">Black Forest Cake from Safeway. I know, it sounds silly. But wait until you try it. Two scrumptious thick layers of dark chocolate cake, with a layer of whipped cream and cherries in the center. To top it off, more whipped cream covers the outside, and then, yes there's more, a layer of dark chocolate curls. For a store bought cake, it takes the cake. Pardon the pun... Just go get a cake. Slice it. Eat it. Enough said.</span></li><li><span style="font-size:85%;">London Fog Tea Latte, from Starbucks. This is Andy's favorite, and thanks to a very chatty employee from there, we now know how to make them at home. Thank you "Jane Doe", you have now decreased Starbucks sales, and may prevent them from opening a location right across the street from you. Good on ya! Go get one, try it, and call me. I'll give ya the secrets. So good. And simple. Did I mention good?</span></li><li><span style="font-size:85%;">Potatoes and glass noodles at Koryo Korean BBQ. They have these places in alot of food courts. The potatoes are fried, then sauced in some form of sweet creamy garlic dressing. The glass noodles look scary at first, but set your fears aside. Seriously. They are amazing. Enough said. Oh, and a tip? The jumbo combo? The name says it all. They give you 3 meats, 2 scoops of rice, and 4 side dishes. Yes, we order it every time. Yes, I ask "why did we order the jumbo" every time. No, I will not change my order the next time. Go enjoy, the staff is wicked, and the food is seriously amazing.<br /></span></li></ul><ul><li><span style="font-size:85%;">Any of the dim sum items at Fortune Foods. It's on Centre St., in a strip mall, close to the registry and a gas station. Find a phone book, google it, map it and love it. The owner is a family friend, and may seem rude as she is short with people, but she gets busy. Really busy. They roll ALOT of food out of there. Try the BBQ pork rice rolls, she'll try to sell you on them anyway. Her spring rolls are the best, not too greasy. You can dine in, if you can find a table--there are only 7. Or just get take out from the hot trays, or check her menu. She also has loads of frozen stuff--her wontons and dumplings are delish! </span></li></ul><span style="font-size:85%;">So there you have it kids, fabulous foods are everywhere. And the hunt shall continue...<br /></span>Melissahttp://www.blogger.com/profile/08317375072611277701noreply@blogger.com0tag:blogger.com,1999:blog-4914631614577548015.post-45270848416592985492009-01-18T22:37:00.000-08:002009-01-18T22:52:18.223-08:00Sunday Night Supper-V.3<span style="font-size:85%;">I'm almost caught up! Kept tonight's sunday supper fairly simple, but still delicious. Made my own Crusted Dill Salmon with Stuffed Potatoes and carrots. So incredibly tasty and easy. The salmon and the taters cook at the same time, making it even easier to put it all together.<br /><br /><span style="font-weight: bold; font-style: italic;"><u>Crusted Dill Salmon</u></span><br />4 salmon fillets<br />2/3 cup light miracle whip<br />1/2 tsp. onion powder<br />1/2 tsp. garlic powder<br />1 tsp. dried dill weed<br />dash each salt and pepper<br />1 dill pickle, finely chopped<br />2 tsp. dill pickle juice<br />2/3 cup bread crumbs<br /><br />Preheat oven to 400F. Place salmon fillets in greased 9X13" baking pan.<br /><br />Mix miracle whip, spices, pickle and juice in bowl. Spread on flesh side of fillets. Sprinkle breadcrumbs on each fillet.<br /><br />Bake for 15 to 20 minutes, until cooked. Broil for 5 minutes or until bread crumbs are light brown. Makes 4 generous servings.<br /><br /><br /><u style="font-weight: bold; font-style: italic;">My Fave Stuffed Potatoes</u><br />4 bakers potatoes, scrubbed, dried, and pricked with a fork<br />1/4 cup light sour cream<br />1/4 cup green onions, finely chopped<br />1/2 cup grated old cheddar<br /><br />Prepare potatoes. I put them on a paper towel lined plate, and cook them in the microwave for 10-13 minutes, on high.<br /><br />Slice in half, and scoop out flesh, leaving a layer in the shell. Combine potatoes with remaining ingredients. Fill shells and place on baking sheet.<br /><br />Bake at 400F for 15 to 20 minutes, then broil for 5 minutes. Serve with a dollop of sour cream, if desired. Makes 4-8 servings.<br /><br />Note: Before baking, these can be wrapped in foil and frozen for later use.<br /></span>Melissahttp://www.blogger.com/profile/08317375072611277701noreply@blogger.com0tag:blogger.com,1999:blog-4914631614577548015.post-3943310231530246512009-01-18T22:27:00.000-08:002009-01-18T22:37:05.263-08:00Sunday Night Supper-V.2-Part 2<span style="font-size:85%;">So here is part 2 of Volume 2. The best part of our Thai dinner, and it wasn't even Thai. I made Norwegian Riskrim (rice pudding). My parents had made it for dessert at Christmas, so I snagged the recipe. It's a bit time consuming to make, but the end result is fantastic. So, the phrase "good things come to those who wait", is definitely true for this recipe.<br /><br /><span style="font-weight: bold; font-style: italic;"><u>Norwegian Riskrim</U></span><br />3/4 cup rice<br />1 tsp. salt<br />4 cups milk<br />1/2 cup sugar<br />1/2 tsp. almond extract<br />1/2 pint whipping cream, whipped and sweetened with 2 Tbsp. icing sugar<br />1/2 cup chopped almonds<br /><br />Raspberries, strawberries or lingonberries with liquid, for serving (optional)<br /><br />Cook rice and salt in milk over double boiler, over low to medium heat (usually a 3-4), until rice is soft and mixture is thick. This usually takes 1 1/2 hours. Stir about every 10-15 minutes. Remove from heat, and add sugar and extract. Chill completely. Add the chopped almonds. Stir in whipped cream. Serve with fruit, if desired. Makes 4 generous servings...<br /></span>Melissahttp://www.blogger.com/profile/08317375072611277701noreply@blogger.com0tag:blogger.com,1999:blog-4914631614577548015.post-11653889368953871202009-01-18T21:43:00.000-08:002009-01-18T22:26:43.898-08:00Sunday Night Supper-V.2-Part 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZhFZBXhdWmg9Xhg-mhvC2b8G57qkbAANK43Tyh1tqlEps0DgVyue3_PzWED44bP9GP57YSCUcReo5m3HTKndXl_zlxdoYi6_CW4p4UhuPpgX577WxykCrvf9yVafwNBppPkT54RV3jsi/s1600-h/103_3063.JPG"><img style="cursor: pointer; width: 166px; height: 124px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZZhFZBXhdWmg9Xhg-mhvC2b8G57qkbAANK43Tyh1tqlEps0DgVyue3_PzWED44bP9GP57YSCUcReo5m3HTKndXl_zlxdoYi6_CW4p4UhuPpgX577WxykCrvf9yVafwNBppPkT54RV3jsi/s200/103_3063.JPG" alt="" id="BLOGGER_PHOTO_ID_5292886844083802530" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBPy3Ry_fkEEzR43KArekzVYOgqmzdD5N_30rLV8-iQDrTX-fsR5k3sepnrk_wuDYppkv3wWK1pzOt5i5fpNH4XTP2gegPa5js88FuqbjXM6dQe1ROMnBuuKzZizNcYtmsVqPD3dngZjA/s1600-h/103_3062.JPG"><img style="cursor: pointer; width: 163px; height: 122px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBPy3Ry_fkEEzR43KArekzVYOgqmzdD5N_30rLV8-iQDrTX-fsR5k3sepnrk_wuDYppkv3wWK1pzOt5i5fpNH4XTP2gegPa5js88FuqbjXM6dQe1ROMnBuuKzZizNcYtmsVqPD3dngZjA/s200/103_3062.JPG" alt="" id="BLOGGER_PHOTO_ID_5292886840797576130" border="0" /></a><br /><br /><span style="font-size:85%;">So, decided it was time for some Thai food, and to bring some spice to our Sunday supper. So I created a Thai menu of Thai Peanut Chicken (slow cooker)-may seem strange to mix salsa and peanut butter, but it's sooo good, Pad Thai noodles and a not-so-Thai dessert of Norwegian Riskrim (rice pudding)--that is in the next entry. So incredibly good, and not overly spicy. "Thai" it, you'll like it! Yep, it's corny...<br /><br /><span style="font-weight: bold; font-style: italic;"><u>Thai Peanut Chicken</u></span><br />8 chicken thighs, skin removed<br />3/4 cup hot salsa (you can use mild or medium)<br />1/4 cup peanut butter<br />2 Tbsp. lime juice<br />1 Tbsp. soy sauce or fish sauce<br />1 tsp. grated fresh ginger (can use dried)<br />1/4 cup chopped peanuts<br />2 Tbsp. chopped fresh cilantro<br /><br />Place chicken in 3 1/2 to 6 quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.<br /><br />Cover and cook on low setting for 8 to 9 hours, until chicken is cooked through. Remove chicken from cooker, using slotted spoon; place on platter.<br /><br />Remove fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.<br /><br />Makes 4 servings.<br /><br /><br /><span style="font-style: italic; font-weight: bold;"><u>Pad Thai Noodles</u> </span>(from Eat, Shrink and Be Merry)<br />3 Tbsp. each lime juice and Asian fish sauce (be sure to use the fish sauce--it makes it so good)<br />4 Tbsp. sweet chili garlic sauce<br />1 Tbsp. each grated ginger and soy sauce<br />1 tsp. seasame oil<br />8 oz. rice stick noodles (superstore has good Thai ones)<br />2 tsp. vegetable oil<br />1/2 cup very thinly sliced onions (white or red)<br />2 tsp. minced garlic<br />1 medium red bell pepper, seeded and thinly sliced<br />2 cups bean sprouts<br />1/2 cup chopped green onions<br />1/4 cup chopped fresh cilantro<br />1/4 cup dry roasted peanuts<br /><br />Whisk together lime juice, fish sauce, chili sauce, ginger, soy sauce, and sesame oil. Set aside.<br /><br />Place rice noodles in a large bowl and pour boiling water over top. Let soak 7 minutes. Drain.<br /><br />While noodles are soaking, heat oil in a large non-stick wok or pan. Add onions and garlic. Cook and stir over medium-high heat until onions are tender, about 2 minutes. Add red pepper and cook 2 more minutes, stirring often. Add reserved sauce, noodles, bean sprouts, green onions and cilantro. Toss and cook until mixture is hot, about 1 minute. Add peanuts and toss again. Serve immediately.<br /><br />Makes 6 servings. Note: You can add shrimp and/or tofu.<br /><br /><br /></span>Melissahttp://www.blogger.com/profile/08317375072611277701noreply@blogger.com0tag:blogger.com,1999:blog-4914631614577548015.post-3327451093786266592009-01-18T21:30:00.000-08:002009-01-18T21:42:54.401-08:00Sunday Night Supper-V.1<div style="text-align: left;"><span style="font-size:85%;">Time to get caught up. Here is the first official version of Sunday night supper. It turned out fantastic. I served it with mashed taters, carrots and peas. So tasty, and the leftovers are awesome for beef dips or hot beef sammies.
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table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0cm 5.4pt 0cm 5.4pt; mso-para-margin-top:0cm; mso-para-margin-right:0cm; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0cm; line-height:115%; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> </div><div> </div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><b style=""><u><span style="line-height: 115%;font-family:";font-size:14;" ><span style="font-style: italic;font-size:85%;" >Caramelized Onion Pot Roast</span><o:p></o:p></span></u></b><span style=";font-family:";" >
<br /></span></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" >4 lb.<span style=""> </span>Beef boneless chuck roast (can use other cuts)<o:p></o:p>
<br /></span></span></p><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" >1 Tbsp.<span style=""> </span>Vegetable oil<o:p></o:p></span></span></p><div style="text-align: left;"> </div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" >1 tsp. <span style=""> </span>Salt<o:p></o:p></span></span></p><div style="text-align: left;"> </div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" >½ tsp. <span style=""> </span>Pepper<o:p></o:p></span></span></p><div style="text-align: left;"> </div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" >6 <span style=""> </span>medium onions, sliced<o:p></o:p></span></span></p><div style="text-align: left;"> </div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" >1 ½ cups<span style=""> </span>beef broth<o:p></o:p></span></span></p><div style="text-align: left;"> </div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" >¾ cup<span style=""> </span>beer (Guiness works well)<o:p></o:p></span></span></p><div style="text-align: left;"> </div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" >2 Tbsp. <span style=""> </span>Packed brown sugar<o:p></o:p></span></span></p><div style="text-align: left;"> </div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" >3 Tbsp. <span style=""></span>Dijon mustard<o:p></o:p></span></span></p><div style="text-align: left;"></div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" >2 Tbsp. <span style=""></span>Cider vinegar<o:p></o:p></span></span></p><div style="text-align: left;"></div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" ><o:p> </o:p></span></span></p><div style="text-align: left;"></div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" >2-4 Tbsp.<span style=""></span>flour<o:p></o:p></span></span></p><div style="text-align: left;"> </div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" ><o:p> </o:p></span></span></p><div style="text-align: left;"> </div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" >Trim excess fat from beef. Heat oil in 10-inch skillet over medium high heat. Cook beef in oil about 10 minutes, turning occasionally, until brown on all sides. Sprinkle with salt and pepper.<o:p></o:p></span></span></p><div style="text-align: left;"> </div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" ><o:p> </o:p></span></span></p><div style="text-align: left;"> </div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" >Place onions in 3 ½ to 6 quart slow cooker. Place beef on onions.<o:p></o:p></span></span></p><div style="text-align: left;"></div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" ><o:p> </o:p></span></span></p><div style="text-align: left;"> </div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" >Mix remaining ingredients; pour over beef and onions. Cover and cook on low heat setting for 8 to 10 hours, or until beef is tender. (You can put it on high for 2-3 hours, then to low)<o:p></o:p></span></span></p><div style="text-align: left;"> </div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" ><o:p> </o:p></span></span></p><div style="text-align: left;"> </div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" >Remove beef and onions from cooker. Cut beef into slices. Keep warm. Strain sauce into saucepan, over medium heat. Mix flour and water, and slowly add to sauce to thicken. Serve with beef.<o:p></o:p></span></span></p><div style="text-align: left;"> </div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" ><o:p> </o:p></span></span></p><div style="text-align: left;"></div><p class="MsoNormalCxSpMiddle" style="margin-bottom: 30pt; line-height: normal; text-align: left;"><span style="font-size:85%;"><span style=";font-family:";" >Makes 12 servings. <o:p></o:p></span></span></p><div style="text-align: left;"><span style="font-size:85%;"></span></div>Melissahttp://www.blogger.com/profile/08317375072611277701noreply@blogger.com0tag:blogger.com,1999:blog-4914631614577548015.post-56838681230807744542009-01-09T21:23:00.000-08:002009-01-09T21:29:15.941-08:00More To Come<span style="font-size:85%;">Don't despair, there are more fabulous food finds, recipes, and raves coming soon. Things are hectic lately, but will be back on Sunday to start a new series of entries. Get excited! Jump up and down! Sunday night suppers are making a comeback! I started these up last Sunday night, making Pot Roast with Caramelized Onions, Smashed Taters, Veggies, and Popovers! So yummy! Will post the recipes after Sunday's entry. See ya soon and happy eating!<br /></span>Melissahttp://www.blogger.com/profile/08317375072611277701noreply@blogger.com0tag:blogger.com,1999:blog-4914631614577548015.post-20984633602084151712009-01-03T21:01:00.000-08:002009-01-04T21:09:57.288-08:00Fabulous Food Finds-Part 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGiGzjUZ-A4XonB_MQc1iqkRudCQpbJTzM63y3a4FYa7pVEBTha4wZZ15VPQdlelv4AM-O9JCBzM22naWjulEPUluoqNupMQNSqouoJ-uj2RShgz7nohlCvKe6mLnHy-HglyCBscU9huCV/s1600-h/103_2859.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 111px; height: 147px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGiGzjUZ-A4XonB_MQc1iqkRudCQpbJTzM63y3a4FYa7pVEBTha4wZZ15VPQdlelv4AM-O9JCBzM22naWjulEPUluoqNupMQNSqouoJ-uj2RShgz7nohlCvKe6mLnHy-HglyCBscU9huCV/s200/103_2859.JPG" alt="" id="BLOGGER_PHOTO_ID_5287306974815693314" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng-3oPQ8JvY-vAZtQzJGVzPAlWAHTbYHhauK3uZEOCpKqhMuZ5QCWOD1oWiCf6EIpkor1sl3okU8lezcfzjCH6SNgOFhL4g5ncU1WSJugiuuyymxG9OLtJQQV4mxYdfuZHia06PzkAyD6/s1600-h/103_2858.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 120px; height: 159px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgng-3oPQ8JvY-vAZtQzJGVzPAlWAHTbYHhauK3uZEOCpKqhMuZ5QCWOD1oWiCf6EIpkor1sl3okU8lezcfzjCH6SNgOFhL4g5ncU1WSJugiuuyymxG9OLtJQQV4mxYdfuZHia06PzkAyD6/s200/103_2858.JPG" alt="" id="BLOGGER_PHOTO_ID_5287306973466077506" border="0" /></a><br /><span style="font-size:85%;">Here is the official first edition of <span style="font-style: italic;">Fabulous Food Finds</span>. Basically, it is to rave about some of the fantastic food finds that I have encountered! Let me know what you think!<br /></span><ul><li><span style="font-size:85%;">Gourmet hot dogs from <a style="font-weight: bold; font-style: italic; color: rgb(0, 0, 0);" href="http://www.lechienchaud.com/">Le Chien Chaud</a>. The owners, Bob and Jane, are fantastic people. They have become adopted Grandparents for Liam! Be sure to check out their monthly feature dog--they have some awesome creations. Definitely recommend the Ukranian-a hot dog topped with mashed taters, onions, bacon and sour cream. They also have the Canadian-plain, but they have an amazing toppings cart, with a pepper relish. Yum-o! Be sure to check out their wall of photos, and look for Liam's picture, right next to the famous hot dog costume.</span></li><li><span style="font-size:85%;">Amazing bruschetta and sub buns from <a style="font-style: italic; font-weight: bold; color: rgb(0, 0, 0);" href="http://www.calgaryplus.ca/home/lina_s_italian_market_cappuccino_bar/81581">Lina's Italian Market</a>. Their deli is great too-excellent selection of meats, cheeses, salads, and a cafe. Their sub buns are $0.49 each, and so tasty. I put a garlic spread on, with mortadella, genoa, jarlsberg cheese, bruschetta and baby romaine. So good!</span></li><li><span style="font-size:85%;">Nutty mac whites from <a style="font-style: italic; font-weight: bold; color: rgb(0, 0, 0);" href="http://www.purdys.com/">Purdy's</a>. A perfect combination of salty macadamia nuts, covered in gooey caramel and drizzled with white chocolate. They are addictive!<br /></span></li><li><span style="font-size:85%;">Last but not least. Cabbage rolls from<a href="http://www.sunterramarket.com/st/index.asp"> </a><a style="font-style: italic; font-weight: bold; color: rgb(0, 0, 0);" href="http://www.sunterramarket.com/st/index.asp">Sunterra Market</a>. They have a super meaty filling, and a cunky, zesty marinara sauce. Fantastic!</span></li></ul><span style="font-size:85%;">Hope you all enjoyed the first edition of Fabulous Food Finds! Let me know what you think, and feel free to post your fave food finds! Cheers and happy eating!</span>Melissahttp://www.blogger.com/profile/08317375072611277701noreply@blogger.com0tag:blogger.com,1999:blog-4914631614577548015.post-9868790639977999832008-12-23T12:51:00.000-08:002008-12-23T20:02:22.159-08:00Ideas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5QygqlS69ymmbVijWJ9iOrffoAmDazFzIUlcEMfslcDc53mX09ZbmPkLuvY8_4heq9wi2kQLJl3hablLlczv6awJOIHo-Dsc7RdI_ACGZGPqhhuHs01v9gsoICiuU2b-nnaVE-4ExJGT/s1600-h/guy+fieri+.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5QygqlS69ymmbVijWJ9iOrffoAmDazFzIUlcEMfslcDc53mX09ZbmPkLuvY8_4heq9wi2kQLJl3hablLlczv6awJOIHo-Dsc7RdI_ACGZGPqhhuHs01v9gsoICiuU2b-nnaVE-4ExJGT/s200/guy+fieri+.jpg" alt="" id="BLOGGER_PHOTO_ID_5283092984597057314" border="0" /></a><br /><span style="font-size:85%;">We're starting new Christmas breakfast tradition this year. We're going to make an "unusual" breakfast every year. Something we wouldn't have on a regular basis, or ever for that matter. This year, we are doing Captain Crunch French Toast, from the show <u style="color: rgb(0, 0, 0); font-weight: bold; font-style: italic;"><a href="http://www.foodnetwork.com/diners-drive-ins-and-dives/index.html"><span style="color: rgb(0, 0, 0);">D</span><span style="color: rgb(51, 51, 51);"><span style="color: rgb(0, 0, 0);">iners, D</span><span style="color: rgb(0, 0, 0);">rive-In's and Div</span><span style="color: rgb(0, 0, 0);">es</span></span></a></u><span style="color: rgb(51, 51, 51);">--</span>it's on every Friday night on Food Network. The show is fantastic, even though some of the dishes are a heart attack waiting to happen. Make sure you check out the show! Plus Guy Fieri isn't too hard on the eyes...<br /><br />He has a book out too, you can find it at <u style="color: rgb(0, 0, 0); font-style: italic; font-weight: bold;"><a href="http://www.chapters.indigo.ca/books/Diners-Drive-ins-And-Dives-Guy-Fieri/9780061724886-item.html?ref=Search+Books%3a+%2527guy+fieri%2527&sterm=guy+fieri+-+Books"><span style="color: rgb(51, 51, 51);"><span style="color: rgb(0, 0, 0);">Chapters Bookstore</span></span></a></u>--it looks like a fantastic book, full of recipes and background information on the show and it's episodes.<br /><br />Should run, I'm getting the munchies now! Happy noshing all!<br /></span>Melissahttp://www.blogger.com/profile/08317375072611277701noreply@blogger.com0tag:blogger.com,1999:blog-4914631614577548015.post-24551074662373418862008-12-20T21:41:00.000-08:002008-12-23T20:04:48.737-08:00Hamburger Minestrone Stoup<span style="font-size:85%;">Made a fantastic dinner the other night of Hamburger Minestrone Stoup. The term "stoup", basically means a stew-like soup. <u style="font-weight: bold; font-style: italic; color: rgb(0, 0, 0);"><a href="http://www.rachaelray.com/"><span style="color: rgb(0, 0, 0);">Rachael Ray</span></a></u> makes alot of them on her show--not sure if she actually coined the term though. My grandma used to make it for me, and I love it! It's good too with chopped up zucchini in it!<br /><br />1 lb. ground beef (I prefer lean)<br />1 medium onion, chopped<br />1 clove garlic, minced<br />1 1/4 cups water<br />1 stalk celery, thinly sliced<br />1/2 cup uncooked broken spaghetti or elbow macaroni<br />2 tsp. beef bouillon granules<br />1 tsp. italian seasoning<br />1-14 oz. can diced tomatoes, undrained<br />1 can kidney beans, undrained--very important<br /> grated parmesan cheese<br /><br />Cook ground beef, onion, and garlic in dutch oven, stirring occasionally, until beef is brown. Drain. Stir in remaining ingredients, except cheese.<br /><br />Heat to boiling, then reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Serve with cheese on top. Makes 6 servings.<br /></span><div style="text-align: center;">________________________________________<br /><div style="text-align: left;"><span style="font-size:85%;">This recipe can be doubled, and freezes well. Hope you all enjoy--comfort food is definitely a necessity when the weather is this chilly out!!</span><br /></div></div><span style="font-size:85%;"><br /><br /></span>Melissahttp://www.blogger.com/profile/08317375072611277701noreply@blogger.com1tag:blogger.com,1999:blog-4914631614577548015.post-21417037354319892852008-12-17T17:32:00.000-08:002008-12-17T17:41:09.264-08:00Tuna Pizza---sooo good!<span style="font-size:85%;">We made Tuna Pizza for dinner tonight. I made the pizza crust dough in my breadmaker, which is a real timesaver. You can use pre-made shells too!<br /><br /><span style="font-weight: bold;"><span style="font-style: italic;">Tuna Pizza<span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-style: italic;"> <span style="font-style: italic;"><span style="font-weight: bold;"><span style="font-style: italic;"><span style="font-weight: bold;"><br /></span></span></span></span></span></span></span></span></span></span></span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span></span></span></span>Heat in a frying pan:<br /> 2 Tbsp. oil<br />Add:<br /> 1 can sliced mushrooms, drained<br /> 3/4 cup chopped celery<br /> 1/2 cup chopped onions<br />Add to taste:<br /> oregano and basil<br />Combine:<br /> 1-7oz. can flaked tuna, drained<br /> 1 can tomato soup<br /> 1/2 tsp. garlic powder<br /> 1 tsp. chili powder<br /> 1/8 tsp. salt<br />Add mushroom mixture and combine. Spread mixture on pizza shells.<br /><br />Sprinkle with grated cheddar or mozzarella, and top with pineapple, if desired.<br /><br />Bake at 425F for 12-15 minutes. If baking on an uncooked shell (homemade), bake for 20-22 minutes.<br /></span><div style="text-align: center;">____________________________<br /><div style="text-align: left;"><span style="font-size:85%;">This recipe always turns out really well, and disappears quickly. And it tastes fantastic! Enjoy!</span><br /></div></div><span style="font-size:85%;"> <br /></span>Melissahttp://www.blogger.com/profile/08317375072611277701noreply@blogger.com0tag:blogger.com,1999:blog-4914631614577548015.post-23920169577072965862008-12-17T17:18:00.000-08:002008-12-17T17:32:19.298-08:00Five Layer Bars<span style="font-size:85%;">I made 2 more pans of Five Layer Bars today--they are highly addictive! And super easy. The recipe that I use is from <a href="http://www.pauladeen.com/">the adorable Paula Deen</a>. Here it is:<br /><span style="font-style: italic;"><br /><span style="font-weight: bold;">Five Layer Bars</span></span></span><br /><span style="font-size:85%;">1 1/2 cups graham cracker crumbs<br />1/2 cup melted butter or margarine<br />1 cup chopped pecans<br />1 cup butterscotch chips<br />1 cup semisweet chocolate chips<br />1 cup shredded coconut<br />1-14 oz. can sweetened condensed milk<br /><br />Preheat the oven to 350F. Combine the graham cracker crumbs and melted butter in a bowl. Press into the bottom of greased 9"x13" baking dish. Sprinkle pecans, chips and coconut on top. Pour the sweetened condensed milk over the mixture and bake for 30 minutes. Cool completely and cut into bars.<br /><span style="font-style: italic;">Makes 36 bars.<br /><br /><span style="font-style: italic;"></span></span>These bars are highly addictive and won't last long! Hope y'all enjoy them!<span style="font-style: italic;"><span style="font-style: italic;"></span><br /></span></span><div style="text-align: center;"><span style="font-size:85%;"><span style="font-weight: bold;"></span></span><div style="text-align: left;"><span style="font-size:85%;"><span style="font-weight: bold;"></span></span><br /><span style="font-size:85%;"><span style="font-weight: bold;"></span></span></div><div style="text-align: left;"><span style="font-size:85%;"><span style="font-weight: bold;"></span></span><br /><span style="font-size:85%;"><span style="font-weight: bold;"></span></span></div><span style="font-size:85%;"><span style="font-style: italic;"></span></span></div><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;"></span></span><br /><span style="font-size:85%;"><span style="font-style: italic;"></span></span></div><span style="font-size:85%;"><span style="font-style: italic;"><br /></span></span>Melissahttp://www.blogger.com/profile/08317375072611277701noreply@blogger.com0tag:blogger.com,1999:blog-4914631614577548015.post-18056045585801620752008-12-16T21:36:00.000-08:002008-12-16T21:42:43.031-08:00The First Of Many...<span style="font-size:85%;">Have decided to start a new blog, dedicated to amazing food experiences, finds and recipes. Good food and good recipes are a passion of mine, which I explore more and more. So please enjoy this new adventure. Get into your kitchen, explore your local markets, and consider a cookbook to be a classic novel. Whether an entry is about the simplest of foods or the exotic and strange, I hope you all enjoy. Feel free to leave comments!<br /><br />Best Dishes to all!<br /></span>Melissahttp://www.blogger.com/profile/08317375072611277701noreply@blogger.com0