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Archive for the ‘fat kid’ Category

Again, LOVING the food network magazine recipes.  I had food&wine for over a year and rarely made anything from it, but I can’t stop using the recipes from FNM.

Here is a link to the recipe online.  Some of the reviews are pretty awful, which I just don’t understand.  Walter and I both really liked it.  It had the richness of mac and cheese, but half the calories/ fat (read: guilt).  It’s still not what I would call “low-cal”, but if you want to enjoy the delicious and comforting flavors of mac and cheese, without totaaaaally blowing your diet, I think it’s a great compromise.

Here is the recipe (my updates in parenthesis):

Ingredients

  • Kosher salt (I always just use regular salt…)
  • 4 ounces elbow macaroni (I used 2 cups of pasta, and omitted the bread)
  • Cooking spray
  • 2 plum tomatoes, sliced 1/2 inch thick (regular tomato)
  • 4 1/2-inch-thick slices baguette (omitted)
  • Freshly ground pepper
  • 3 shallots (I used one large yellow onion, and a few cloves of garlic)
  • 1 carrot, cut into 1-inch pieces (used half a bag of baby carrots)
  • 1 stalk celery, cut into 1-inch pieces
  • 1/4 cup all-purpose flour
  • 3 3/4 cups fat-free low-sodium chicken broth
  • 1 1/4 cups 2% milk
  • 6 ounces shredded cheddar cheese (about 1 1/2 cups)
  • 1/4 cup grated parmesan cheese (I had romano cheese I needed to use!)

Directions

Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain.

Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes.  (I roasted the tomatoes along with the remaining baby carrots, to serve on the side)

Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes. Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat.

Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with tomatoes; serve on the soup.

Per serving: Calories 476; Fat 20 g (Saturated 12 g); Cholesterol 84 mg; Sodium 636 mg; Carbohydrate 46 g; Fiber 2 g; Protein 27 g

picture from the FNM, pretty accurate to how it turned out in my kitchen

_______

Overall, a very simple recipe (as long as you have a food processor).  Great for a cold, winter day.  It held up very well as leftovers, too.

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Soooooo… I made a whole feast for Christmas, for the first time ever.  It was expensive, a lot of work, but totally delicious and worth it.

The prime rib I went to 4 stores to get

I swear to god this was the last prime rib in San Diego.  Apparently it was amazing ( I don’t eat beef).

Fried turkey wangs!

Creamed corn

The best part of this recipe is the real whipping cream!

Roasted brussell sprouts, onions & garlic with BACON

Everyone RAVED about this.  It was my first time making, and eating b-sprouts, as I like to call them.  I just roasted everything with a coating of olive oil, salt and pepper and chopped bacon.

The infamous holiday potatoes

These are called Holiday Potatoes, because they are so fattening and decadent, that you can only have them on holidays, unless you want to be on The Biggest Loser soon.  Got to use the new Cuisinart food processor to shred the potatoes and cheese!

homemade bleu cheese and chive biscuits

We also had tamales, salad, and lots of booze.  Oh and our very own Santa Claws:

 

Hope you all had a great holiday season!

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I love bacon and I love pancakes on the rare occasion that I am craving them.  I was inspired by a picture someone sent me of someone making pancakes with bacon in them.  The rest is self-explanatory.

First speciman

pretty simple, really...

happy face?

butter face

OMNOMNOMNOM

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Deep Fried Turkey

So the boy got an itch to deep fry a turkey for the holiday, last week.  He was inspired by Alton Brown, and used this recipe:

http://www.foodnetwork.com/recipes/alton-brown/deep-fried-turkey-recipe/index.html

So once we got all the necessary components, we were ready to go.  This is what you will need to have;

big pot/ burner ($80 kmart)

fresh turkey, 13 lbs ($30 costco)

5 gallons peanut oil ($26 costco)

brown sugar, salt

various pulleys, rope (less than $10 home depot)

ice chest/ cooler and ice

Basically you just have to carefully fry the turkey (according to the detailed instructions provided by alton brown).  The oil temperature decreased considerably when we added the turkey, so it was a good thing we actually waited until it got to 300 F to lower the bird into the oil (instead of 250).

Here are some pics!

the pre-fried bird

the rig (so you dont burn yourself with piping hot oil)

like a turkey jacuzzi

about an hour later...

One of the BEST turkeys I have ever tasted!

I made some stuff, too 🙂

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Oh sweet heavens, this was uh-maze-zing!  You might think it sounds gross, but you, my friend, are mistaken.  Sweet and Savory, FOR THE WIN.  I have been wanting to make these for months, and I am so glad I finally did.

I originally got the idea from the Bacon Today blog: http://bacontoday.com/bacon-cinnamon-rolls-o/

So it was pretty simple.  Bought bacon, the pop out cinnamon rolls.  My cohort and I decided it would be best to cook the bacon just a little bit in the skillet first to make sure it would be nice and crispy.

just cooke the bacon a little bit first

just cook the bacon a little bit first

Then we discovered that the cinnamon rolls were already pre-rolled…so basically they looked like a pilsbury biscuit :/

I decided to just go for it and wrap some bacon around one of the rolls, before the sous chef came up with the great idea to just cut the the rolls ourselves.  This was easy and done with kitchen shears.

P1020777

Here you can see the one I wrapped in bacon, the first successful cinnamon roll, and the cut and uncut versions.  After getting all the rolls assembled, we popped them into the oven, according to the directions for the rolls.  I believe it was 425 for about 15 minutes.

ready for the oven!

ready for the oven!

Once they were out of the oven, you just add the icing and you are good to go!

If you don’t think this is the best cinnamon roll ever, I will fight you.  That’s no lie.

finished product!

finished product!

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