July 2010 Weddings
Dear Community,
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Tasty Tuesday
Any good recipes to share?
I made this recipe before Cole was born and froze a ton of them. They are nice to just throw in the oven on days I don't want to cook. I cut down the amount of cream cheese and added fresh garlic. You can also add mixed veggies or whatever you want.
Chicken Crescent Bundles
Ingredients
- 2 (3 ounce) packages cream cheese, softened
- 4 tablespoons butter or margarine, melted, divided
- 2 tablespoons minced chives
- 2 tablespoons milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups cubed cooked chicken
- 2 (8 ounce) cans refrigerated crescent rolls
- 1 cup crushed seasoned stuffing
Directions
- In a mixing bowl, beat cream cheese, 2 tablespoons butter, chives, milk, salt and pepper until smooth. Stir in the chicken. Unroll crescent roll dough and separate into eight rectangles; press perforations together. Spoon about 1/2 cup chicken mixture onto the center of each rectangles. Bring edges up to the center and pinch to seal. Brush with remaining butter. Sprinkle with crushed croutons, lightly pressing down. Transfer to two ungreased baking sheets. Cover one baking sheet and freeze until firm; transfer squares to a covered container. May be frozen for up to 2 months. Bake remaining squares at 350 degrees F for 20-25 minutes or until golden brown. To use frozen squares: Thaw in the refrigerator and bake as directed.
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Re: Tasty Tuesday
I made Sheppard's Pie over the weekend. It is delicious! It is from the same blog I wrote about last week. I am 3/3 for recipes from this site. I did not have worchestershire sauce, so I left it out and added a little red wine (why not?). I also did not add cheese to the mashed potatoes because they were left over and already made.
http://www.singforyoursupperblog.com/casseroles/my-first-shepherd-s-pie/
Shepherd?s Pie-For the Love of CookingMashed Potato Topping:
5-6 large potatoes, peeled and cut into thirds
1/4 cup of milk
3 tbsp sour cream
2-3 tbsp Irish garlic and herb butter (or regular butter)
1/2 cup Irish extra sharp cheddar cheese, grated
Sea salt and fresh cracked pepperBoil a large pot of water. Peel the potatoes and cut into thirds. Boil the potatoes for 10-12 minutes or until fork tender. Drain potatoes and place back into the pan. Add the milk, sour cream, butter, cheddar cheese, sea salt and freshly cracked black pepper then mash with a masher or blend with a mixer until creamy and smooth. Cover with a lid and set aside.
Meat Filling and Sauce:
1 tsp olive oil
1/2 sweet yellow onion, diced (I didn?t have onion so I just used onion powder)
2 large carrots, diced
2 stalks of celery, diced
2 cloves of garlic, minced (I used garlic powder)
1 1/2 lbs of lean ground beef
1-2 tsp Worcestershire sauce (I doubled this)
1 cup frozen peas, thawed
Sea salt and freshly cracked black pepper, to taste
2 tbsp Irish garlic and herb butter (or regular butter)
2 tbsp flour
1 1/4 cup beef broth (I only had chicken broth, but it worked really well!)While the potatoes are cooking, preheat the oven to 400 degrees. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots and celery then cook until tender, about 4-5 minutes. Add the lean ground beef and cook thoroughly. Add the salt, pepper and Worcestershire sauce.
Once the beef is done cooking, mix the peas into the mixture until well combined. Pour the beef filling into a large baking dish and set aside. In the same skillet over medium heat, add the 2 tablespoons of butter and 2 tablespoons of flour. Mix thoroughly then slowly add the beef broth. Season with sea salt and pepper (I also added a few shakes of Worcestershire). Pour the sauce over the beef mixture and mix thoroughly. Top the beef and vegetable mixture with the mashed potatoes. Bake for 30 minutes. Let cool for a few minutes before serving. Enjoy.
I just got my birthday gift from my brother today! he gave me soemthing similar, but I decided to take the one he gave me back and get this one:
It is a popsicle maker!! I plan on making fudgsicles tonight:
From Erincooks.com: As per one of the suggestions, I plan on using honey instead of corn syrup. It's actually local honey, from a coworker's backyard (her husband has 3 hives!) Maybe it will help with allergies, too, since they live about a mile from us!
Classic Fudge Pops
Originally published in Ice Pops: Recipes for Fresh and Flavorful Frozen Treats by Shelly Kaldunski
Yields 6-9 ice pops
1 3/4 cups half-and-half
1 tbsp unsweetened cocoa powder
2 tbsp malted milk powder
1 tbsp light corn syrup
1/2 tsp vanilla extract
Pinch of salt
4 oz semisweet chocolate, finely chopped
In a saucepan, combine the half-and-half, cocoa powder, malted milk powder, corn syrup, vanilla, and salt. Bring to a simmer over medium-high heat, stirring occasionally, and cook until the cocoa and milk powder have completely dissolved. Remove the mixture from the heat and add the chopped chocolate. Stir until the chocolate has completely melted. Let cool to room temperature.
If using conventional ice pop molds, divide the mixture among the molds. Cover and freeze until solid, at least 4 hours or up to 3 days. If using sticks, inset them into the molds while the pops are partially frozen, after about 1 hour, then continue to freeze until solid, at least 3 more hours.
If using an instant ice pop maker, follow the manufacturer?s instructions to fill the molds and freeze the pops.
I made pulled pork sandwiches on Sunday that were AMAZING and very easy!
Pork Rub:
1/2 c brown sugar
1 tbsp of the following: garlic powder, onion powder, cumin, paprika, chili powder
1/2 tsp of the following: cayenne pepper, salt, black pepper
The recipe recommended using a pork shoulder, but I used a pork loin and cut off most of the fat and it came out delicious!
Cover pork in the spice rub then wrap in plastic wrap and put in the fridge for about an hour.
Put about 1/2 cup olive oil in an oven safe pan that has a lid, over medium heat sear all sides of the pork to seal in the flavors. Just lightly brown each side then cover and put in a preheated oven set at 300 degrees. Cook for approximately 5 hours.
Take out, let sit for 10 mins, then using 2 forks shred the meat. Put the meat back in the dish stir and add your favorite BBQ sauce...delicious!
Ellen, I am so glad that you included in your post what that contraption was. I could not figure it out.
So how did the popsicles come out?
Mel: I forgot that I had to freeze it for 24 hours before use! I ended up making chocolate peanut butter popsicles today!
I used the recipe for the chocolate pops in the zoku cookbook & then made a peanut butter cup filling kinda thing. It worked really well! I made 6 popsicles in about 20 minutes.
I have a bunch of rasberries in the freezer that I think i am going to puree with some juice & get ready to freeze tomorrow night with yogurt