个人觉得制作这个点心的过程很享受。。。 https://farm4.staticflickr.com/3658/3629333021_d2670205ec_b.jpg

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INGREDIENTS: 1 bag (32 oz) frozen southern-style diced hash brown potatoes, thawed 1/2 cup frozen chopped onion (from 12-oz bag), thawed 1 medium stalk celery, diced (1/2 cup) 1 carton (32-oz) Progresso® chicken broth 1 cup water 3 tablespoons Gold Medal® all-purpose flour 1 cup milk 1 bag (8 oz) shredded American-Cheddar cheese blend (2 cups) 1/4 cup real bacon pieces (from 2.8-oz package) 4 medium green onions, sliced (1/4 cup) DIRECTIONS: 1. In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water. 2. Cover; cook on Low heat setting 6 to 8 hours. 3. In small bowl, mix flour into milk; stir into potato mixture. Increase heat setting to High. Cover; cook 20 to 30 minutes or until mixture thickens. Stir in cheese until melted. Garnish individual servings with bacon and green onions. Sprinkle with pepper if desired. https://farm6.staticflickr.com/5243/5297607456_1a4ab082d4_b.jpg

My Chicken Chow Mein Recipe: 1/2 lbs boneless skinless chicken thighs 1 bag cole slaw mix 6oz package chow mein noodles 2 tablespoon vegetable oil ...for marinade: 1/4 soy sauce 1/4 cup water 1/2 tea sesame oil 1/2 tea fish sauce 1 tablespoon finely minced garlic 1 1/2 tea finely minced ginger root 2 tablespoon minced onion 4 tablespoon brown sugar In medium sauce pan bring marinade ingredients to a boil, reduce and simmer for 2 minutes to dissolve the sugar, then cool in the refrigerator. Cut up chicken into bite size pieces, and try to remove any excess fat. Place in a baggy and then pour enough of the marinade in it to completely cover the chicken (this should leave you with a little extra) Marinate in refrigerator for about 3 hrs. Empty bag into frying pan and cook over medium heat with 1 tablespoon oil until cooked through and set aside. Cook noodles as package recommends and add them to a frying pan with 1 tablespoon oil, along with 3 cups cole slaw mix and 4 tablespoons leftover marinade, and fry for 3 minutes, then add chicken and cook for another minute and serve. We ate this with some store bought orange chicken and pork egg roll. It turned out so good. I could not believe how tender the chicken got marinating it this way. I thought using a bag of cole slaw would make this easier, and it so did, but I think it would also be good with some celery, mushroom, bean spout etc. https://farm3.staticflickr.com/2629/4088284382_40a54bd147_b.jpg

One talent I have always had is making up recipes from the stuff I have on hand in the house. This talent was achieved by my lifelong affliction of extreme laziness about going to the grocery store. Last week, I just didn't feel like going AT ALL - so I ended up rifling through the cabinets and the freezer to see if I had anything that could be mixed into some kind of edible meal. I found a couple frozen, boneless chicken breasts, a bag of broccoli florets, some half and half, a block of asiago cheese, half a box of rotini pasta and a container of cajun spice rub. I combined it all to make a Creamy Cajun Chicken Pasta! It came out *great*, so Adam suggested I write down a recipe and put the dish into our regular rotation. Here's how I made it: I took two chicken breasts and cut them across the middle into thinner filets. I rubbed them generously with a prepared cajun spice rub and baked them in the oven on a cedar plank. I love cooking chicken, pork and shrimp on a piece of seasoned cedar board. It imparts a sweet, smoky flavor and makes the food come out very juicy! I got my roasting plank from Amazon. While the chicken was roasting, I melted a couple tablespoons of butter in a saucepan, added 2 cups of half and half, and slowly brought it to a boil. I let it cook down for a while until it was slightly thickened. Then I stirred in a couple cups of freshly grated asiago cheese and a few grinder turns of black pepper. I let the sauce sit on low heat while I steamed the broccoli and cooked the pasta. Once the broccoli and pasta were cooked, I stirred them together with the cream sauce. I sliced the chicken and added that. I threw in a handful of parsley and a bit of sea salt. Voila -- dinner! A lot of the spice rub from the chicken mixed into the cream sauce and made it all the more delicious. https://farm3.staticflickr.com/2356/2345271817_0f3e52ae29_b.jpg

INGREDIENTS: 3 tablespoons butter, softened 8 slices whole-grain bread 8 oz fontina or Swiss cheese, shredded (2 cups) 8 thin slices prosciutto or ham 24 fresh basil leaves 8 slices (1/4 inch) ripe tomatoes (about 2 medium) 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper DIRECTIONS: 1. Heat griddle or 12-inch nonstick skillet over medium heat. 2. Spread butter on one side of each bread slice. Layer unbuttered side of 4 of the bread slices with 1/4 cup of the cheese, 2 slices of the prosciutto, 6 of the basil leaves and 2 of the tomato slices. Sprinkle with salt and pepper. Top each with 1/4 cup of the remaining cheese and remaining bread slice, buttered side up. 3. In hot skillet, heat sandwiches 3 to 5 minutes or until cheese is slightly melted and bread is browned. Turn sandwiches over; heat 3 to 5 minutes longer or until cheese is melted and sandwich is golden brown. https://farm5.staticflickr.com/4137/5436846512_c996fb8682_b.jpg

DESCRIPTION Philly Cheese Steak heads south with the addition of taco seasonings. INGREDIENTS 1 1/2 lb beef flank steak 1 package (1 oz) Old El Paso® taco seasoning mix 6 tablespoons LAND O LAKES® Unsalted or Salted Butter, melted 1 clove garlic, finely chopped 1 1/2 teaspoons fresh lime juice 1/4 cup water 2 cans (11 oz each) Pillsbury® refrigerated crusty French loaf 1/2 teaspoon garlic powder 2 tablespoons CRISCO® Pure Canola Oil 1 medium onion, thinly sliced 1 medium green bell pepper, thinly sliced 1 medium red bell pepper, thinly sliced 1/4 cup finely chopped fresh cilantro, if desired 1 jar (8 oz) cheese dip 1 can (4.5 oz) Old El Paso® chopped green chiles DIRECTIONS 1.Heat oven to 350°F. Spray large cookie sheet with CRISCO® Original No-Stick Cooking Spray. Cut beef steak against the grain into thin strips; set aside. Reserve 2 teaspoons of the taco seasoning mix. 2.In large bowl, mix 3 tablespoons of the butter, remaining taco seasoning mix, garlic, lime juice and water. Add beef; toss to coat. Refrigerate beef mixture while baking bread. 3.Place bread loaves, at least 2 inches apart, on cookie sheet. With sharp knife, make slits on top of each loaf. In small bowl, stir remaining 3 tablespoons butter, reserved 2 teaspoons taco seasoning mix and the garlic powder until well mixed. Brush seasoning mixture on tops and sides of each loaf. Bake 26 to 30 minutes or until golden brown. Cool 15 minutes. 4.Meanwhile, in 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add onion and bell peppers; cook 6 to 8 minutes, stirring frequently, until vegetables are tender. Remove vegetables from skillet; set aside. 5.In same skillet, heat remaining 1 tablespoon oil over high heat. Add half of the beef; cook 8 to 10 minutes, stirring frequently, until tender and browned. Transfer cooked beef to a plate; cook remaining half of beef. Return beef and vegetables to skillet. Stir in cilantro. Keep warm. 6.In small microwavable bowl, stir cheese dip and chiles. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 3 minutes, stirring after 1 minute 30 seconds, until warm. 7.Cut each bread loaf in half crosswise, then cut each half horizontally 3/4 of the way through. To serve, fill each roll with 1/4 of the beef mixture; drizzle with cheese sauce. Serve immediately. High Altitude (3500-6500 ft): No change. https://farm4.staticflickr.com/3460/3314710120_1fdbac1c4f_b.jpg

I had a pork loin in the freezer, and I decided I wanted to make something "Sunday dinnerish". I found a Giada De Laurentiis recipe for roasted pork with a fig and port sauce that sounded tasty and had lots of positive reviews from other cooks. Adam was skeptical when I told him what I was making. He proclaimed "Figs? I don't think I like figs." I responded "You eat Fig Newtons, so I'm sure you'll be fine." After his first bite, he admitted that it was really delicious. He was really surprised by how much he actually did like figs. And for me personally, the port wine - fig sauce was so good I could have eaten it plain -- like it was soup! This recipe would probably also be great with turkey breast or boneless chicken in place of the pork. I served it, family-style, on a huge platter alongside some roasted green beans. GET THE RECIPE https://farm4.staticflickr.com/3292/2398965413_10d4e0091e_b.jpg

people either really love or really hate cilantro.. i happen to belong to the first group.. this grilling/dipping sauce was 2 cups of cilantro, ginger, lime juice and some scallion greens.. tofu and scallion kebabs were grilled with a little of the sauce.. the rest was drizzled over grilled squash.. yum! recipe is from current issue of Everyday Food and can be found here https://farm3.staticflickr.com/2603/3676402323_83203d4700_b.jpg

For the recipe go to carrotsandclaret.com/spiced-moroccan-tagine-with-jewelled... Not strictly a tagine as I cooked it on the hob.. And substituted quinoa for couscous, but its delicious and nutritious and flavourful and North African influenced and I’m sure it could also be cooked in an earthenware pot. The dried fruits in the quinoa ca be substituted with which ever ones you had. I thought I had apricots in the fridge but they were dates! https://farm8.staticflickr.com/7337/8864442026_0c03880e5d_b.jpg

I added extra mussels. Paella is very easy to make. You definitely need a paella pan, though; you can also use it to stir fry. Here is my recipe, which can be adjusted based on personal tastes and preferences (I shoot for about 2 or 2.5 pounds of seafood). Apologies to readers in countries that use the metric system. I do wish the US would convert to metric, it is much easier. - Boil 5 cups of chicken stock in a deep pot with the following added: 1.5 teaspoons salt, 1 peeled onion, 1/2 teaspoon saffron. - In the paella pan, stir fry two Spanish chorizos and about 3/4 lbs. of shrimp in 1 tablespoon of olive oil in the paella pan. - Remove the chorizo and shrimp when the shrimp is cooked with a slotted spoon. Add about 3/4 lbs. of scallops and stir-fry until they are thoroughly cooked. - Remove the scallops with a slotted spoon. Add 1/2 minced onion, 3 chopped garlic cloves, 1 sliced pimiento, and two chopped Roma tomatoes. Add more olive oil if needed. When the onion is tender, add 2 cups of rice and stir for a minute. With a slotted spoon, take the onion out of the chicken broth. Then add the boiling-hot chicken broth to the rice mixture. Add also the contents of one 7 or 8 oz. can of chopped clams. - Boil the rice/tomato etc./broth mixture uncovered for 5 minutes. Then add about 1 cup of frozen peas. Boil for 5 minutes uncovered. Add the seafood and chorizo that you cooked, plus cleaned mussels on top, and simmer while covered until the liquid is absorbed and the mussels open (about 10-15 minutes). https://farm1.staticflickr.com/48/155228199_4f4a346ac6_b.jpg

or tarte flambée. https://farm1.staticflickr.com/198/514471722_d8fa6caa99_b.jpg