recipes

 

My kids seem to love shrimp lately so I decided to make another dish using them.  I marinated the shrimp in olive oil, garlic, and fresh basil for a few hours while I simmered a simple and spicy basil marinara.  I served the sauce over whole wheat penned then topped the dish with pan grilled shrimp.  I really loved this dish.  The shrimp were very  flavorful and perfectly cooked. The sauce wasn’t so spicy that the kids couldn’t eat it but had just enough kick to it.   We all, especially my son, loved this dish.

Remove the shells and tails from the shrimp if needed.  Place them in a large zip lock bag. Combine the olive oil, sea salt and freshly cracked pepper, to taste, finely minced garlic, and finely chopped basil together until well combined.  Pour over the shrimp then seal the bag and shake and gently squish the bag until the shrimp are evenly coated.  Place into the refrigerator and let the shrimp marinate for 3-4 hours.

Heat the olive oil in a small Dutch oven over medium heat.   Add the diced onion, dried basil, and crushed red pepper flakes then cook, stirring often, for 3-4 minutes.  Add the minced garlic and cook, stirring constantly, for 1 minute.   Puree the can of whole tomatoes with an immersion blender.  Add the tomato sauce and the pureed whole tomatoes to the onion and garlic mixture.  Add sugar, sea salt,  and freshly cracked pepper, to taste.  Cover with a lid, reduce to low, and simmer for 3-4 hours if possible, stirring occasionally.   Once the sauce has simmered and you are ready to serve it, taste and re-season if needed.  Add the fresh basil and mix until evenly combined.  Set aside.

Cook the pasta in salted water per instructions. Drain.

About 5 minutes before the pasta has finished cooking; heat a large grill pan that has been coated with cooking spray over medium high heat. Once the pan is HOT add the shrimp and cook for 3 minutes then flip them and cook for an additional 2-3 minutes, or until cooked through and golden brown.

Dish up the cooked pasta into a serving bowl then top with spicy basil marinara and shrimp. Sprinkle with Parmesan cheese and fresh basil then serve immediately.  Enjoy.

 

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Garlic Basil Shrimp with Penne in a Spicy Basil Marinara

Yield: 6

Prep Time: 15 min.

Cook Time: 3-4 hours

Total Time: 3-4 hours

Ingredients:

Marinade:

1 lb of shrimp 1 tbsp olive oil 2 cloves of garlic, finely minced 1 tbsp of fresh basil, finely chopped

Spicy Basil Marinara:

2 tsp olive oil 1/2 sweet yellow onion, finely diced 4 cloves of garlic minced 1/2 tsp dried basil 1/4 tsp crushed red pepper flakes, more if desired 1 28 oz can of whole tomatoes, pureed 1 15 oz can of tomato sauce 2-3 tsp sugar, optional Sea salt and freshly cracked pepper, to taste 1/4 cup of fresh basil, chopped Parmesan cheese, shredded

Directions:

Remove the shells and tails from the shrimp if needed. Place them in a large zip lock bag. Combine the olive oil, sea salt and freshly cracked pepper, to taste, finely minced garlic, and finely chopped basil together until well combined. Pour over the shrimp then seal the bag and shake and gently squish the bag until the shrimp are evenly coated. Place into the refrigerator and let the shrimp marinate for 3-4 hours.

Heat the olive oil in a small Dutch oven over medium heat. Add the diced onion, dried basil, and crushed red pepper flakes then cook, stirring often, for 3-4 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Puree the can of whole tomatoes with an immersion blender. Add the tomato sauce and the pureed whole tomatoes to the onion and garlic mixture. Add sugar, sea salt, and freshly cracked pepper, to taste. Cover with a lid, reduce to low, and simmer for 3-4 hours if possible, stirring occasionally. Once the sauce has simmered and you are ready to serve it, taste and re-season if needed. Add the fresh basil and mix until evenly combined. Set aside.

Cook the pasta in salted water per instructions. Drain.

About 5 minutes before the pasta has finished cooking; heat a large grill pan that has been coated with cooking spray over medium high heat. Once the pan is HOT add the shrimp and cook for 3 minutes then flip them and cook for an additional 2-3 minutes, or until cooked through and golden brown. Dish up the cooked pasta into a serving bowl then top with spicy basil marinara and shrimp. Sprinkle with Parmesan cheese and fresh basil then serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

1/2 cup butter (melted) 1 cup graham cracker crumbs 1 cup Baker's angelflake coconut 1 - 6oz. bag Nestle's semi-sweet chocolate bits 1 - 6oz. bag Nestle's butterscotch bits 1 - 15oz. can Eagle brand sweetened condensed milk (NOT evaporated) 3/4 cup chopped peanuts In a bowl add melted butter and the graham cracker crumbs--stir. Press the mixture into a greased 9 x 13 cake pan. Sprinkle the coconut evenly over the crust. In a bowl add chocolate chips and butterscotch chips--stir to mix. Sprinkle the chips evenly over the coconut. Drizzle the Eagle milk all over the top. Sprinkle the chopped peanuts over the top. Bake at 350 degrees for 30 minutes. Cool completely before cutting.

My little boy turns 11 today!  It’s totally crazy.  He was just a baby… like yesterday!  The scariest part about having an 11 year old is to think that in 7 years this kid will be leaving me to go off to college.  I have just 7 years to make sure he’s molded into the best person possible to face the big, wide world on his own and make a life for himself.  Whoa.

In a related story, it was career week last week in my son’s 5th grade class.  I was invited to speak about my profession as a food writer and recipe developer, so I brought the kids some cupcakes with Cookies and Cream Frosting.  I used these cupcake recipes.  And the frosting is packed with Oreo crumbles.

The 5th graders were pretty interested in what I had to say.  I told them about how I spend my days… developing recipes, testing them, sampling them, taking pictures of them, writing about them, and being quite active on the computer.  I told them about how I got started and how hard I’ve worked to create what I have.  I told them about the fun food-related opportunities that occasionally come my way- trips to New York City, Louisiana, Mexico, Napa Valley and Italy.  And I told them about my cookbook too.  I left that classroom feeling all high and mighty and thinking that I had just about the coolest job in the world.

Continue Reading Cookies and Cream Frosting...

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©2012 RecipeGirl.com | Permalink | One comment

Recipe from Bon Appétit

My kids wanted donuts so I decided to bake some.  I found a delicious looking recipe at Taste and Tell that look perfect.  They were really simple to make, smelled amazing while they baked, and tasted even better.  The kids absolutely loved them and each gobbled up two.  My husband thought they were delicious and I tried a small bite and thought they were fantastic too… it took all of my willpower not to eat more! I will be making these again – soon!

Preheat the oven to 350 degrees. Coat a donut pan with cooking spray.

Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg, ginger, and cloves together until well combined.

In another large bowl, cream together with a mixer, the brown sugar, butter, and pumpkin. Add in the eggs and vanilla then mix well. Slowly stir in the dry ingredients until just combined.

Place the mixture into a large zip lock bag. Cut off the corner and pipe evenly into the donut pan.

Place into the oven and bake for 13-15 minutes or until a tester inserted in the center comes out clean. Remove pan from the oven, let rest for 5 minutes before placing on a wire rack to cool completely.

Meanwhile make the glaze. Combine the powdered sugar, maple extract, cinnamon, maple syrup (optional), and milk together until well combined.

Place some wax paper under the wire rack. Dip the top of the cooled donuts in the glaze then return to the wire rack to allow the glaze to set. Enjoy.

 

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Baked Pumpkin Donuts with Maple-Cinnamon Glaze

Yield: 6 large donuts

Prep Time: 15 min.

Cook Time: 13-15 min.

Total Time: 30 min.

Ingredients:

2 cups of flour 1 1/2 tsp baking powder 1/2 tsp salt 1/4 tsp baking soda 2 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp ginger 1/4 tsp cloves 1/2 cup of brown sugar 1 cup of pumpkin puree 2 eggs 2 tbsp milk 1/4 cup of butter, softened 1 1/2 tsp vanilla extract

Maple-Cinnamon Glaze:

1 1/2 cups of powdered sugar 1/2 tsp maple extract 1 tsp cinnamon 2 tsp maple syrup (optional) 2 tbsp milk

Directions:

Preheat the oven to 350 degrees. Coat a donut pan with cooking spray.

Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg, ginger, and cloves together until well combined.

In another large bowl, cream together with a mixer, the brown sugar, butter, and pumpkin. Add in the eggs and vanilla then mix well. Slowly stir in the dry ingredients until just combined.

Place the mixture into a large zip lock bag. Cut off the corner and pipe evenly into the donut pan.

Place into the oven and bake for 13-15 minutes or until a tester inserted in the center comes out clean. Remove pan from the oven, let rest for 5 minutes before placing on a wire rack to cool completely.

Meanwhile make the glaze. Combine the powdered sugar, maple extract, cinnamon, maple syrup (optional), and milk together until well combined.

Place some wax paper under the wire rack. Dip the top of the cooled donuts in the glaze then return to the wire rack to allow the glaze to set. Enjoy.

4 medium red potatoes (washed and sliced thin - leave the peel on for more potato flavor) canola oil salt (optional) In a cast iron skillet add about 1" to 1 1/2" of canola oil. Turn heat to medium and heat oil to 350/375 degrees. Carefully drop potato slices into the hot oil one at a time until there is a layer of potatoes that aren't touching each other. Fry chips until lightly browned, then carefully remove them and place them on paper towels to dry. Lightly dust with salt if you wish.

2 sticks softened butter 1 cup white sugar 1 cup Domino's dark brown sugar (packed) 2 tsp. vanilla 3 cups flour 1 tsp. salt 2 cups buttermilk Black Walnut Mixture: 6 TBSP butter (melted); 1 cup Domino's dark brown sugar (packed); 1/4 tsp. nutmeg; 1/4 cup milk; 1/2 cup chopped black walnuts In a bowl add melted butter and 1 cup brown sugar--stir. Add nutmeg, milk and black walnuts--stir until mixed, then set aside. In a mixer add softened butter, white sugar, 1 cup brown sugar--beat. Add vanilla--beat. Add salt and buttermilk--beat. Slowly add flour--beat. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 30-35 minutes--test with a toothpick for doneness. Remove cake from oven and turn oven heat to broil--spread the black walnut mixture evenly over the top of the cake. Return to oven and broil for 3-5 minutes or until the black walnut mixture starts bubbling and browns. Cool completely.

2 cups Bisquick 1/2 cup water 1 1/2 TBSP French's yellow mustard 6oz. thinly sliced cooked ham 1 cup shredded cheddar cheese 1/4 cup chopped green onions 1 - 4oz. can mushroom stems and pieces (drained) In a bowl add Bisquick and water--stir until dough forms. Smooth the dough into a ball, flour your counter, flour the dough and knead the dough 15 times. Roll the dough into a large rectangle. Spread the mustard over the dough. Spread the ham over the mustard. Sprinkle the shredded cheddar cheese over the ham. Sprinkle the chopped onions over the cheese. Sprinkle the mushroom pieces over the chopped onions. Start on one of the long sides of the dough and tightly roll the dough and pinch the edge shut. Wrap the dough and refrigerate the dough 1 hour. Preheat oven to 400 degrees. Remove from refrigerator, unwrap, and cut the dough into 12 equal pieces. Place the pieces flat on greased cookie sheets. Bake at 400 degrees for 20-25 minutes or until golden brown.

Recipe from Bon Appétit

Seriously, words can’t describe how much I loved this dish.  I wanted something tasty for lunch so I went looking through the refrigerator to see what I had.  I found a bunch of leftover taco fixings that needed to be used up but I was craving a poached egg so I decided to combine the two.  I am telling you – it was AWESOME!  If you love Mexican food and eggs – try this dish.  If you don’t feel like making the ground beef / black bean mixture, I am sure plain black beans or refried beans would be just as tasty.  I know what I’ll be making the next time we have taco leftovers.

Prepare the ground beef and black bean mixture – click this link for the recipe.

Heat the olive oil a skillet over medium heat.   Add the tortilla and cook on both sides until cripsy and golden brown, about 5-6 minutes.  Place on a paper towel to drain.

Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

Layer the crisp tortilla with the beef and bean mixture, cheddar cheese, tomatoes, olives, and green onions.  Place the poached egg on top then add a few more green onions and season with sea salt and freshly cracked pepper, to taste.  Serve immediately with salsa and guacamole.  Enjoy.

 

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Yield: 1

Prep Time: 10 min.

Cook Time: 5 min. + 10 min. for meat

Total Time: 20 min.

Ingredients:

1 tsp olive oil 1 corn tortilla Leftover ground beef & bean mixture (recipe link above) Cheddar cheese, shredded Grape tomatoes, sliced Green onions, sliced Black olives, sliced 1 egg Salsa Guacamole

Directions:

Prepare the ground beef and black bean mixture. See link above for the recipe.

Heat the olive oil a skillet over medium heat. Add the tortilla and cook on both sides until cripsy and golden brown, about 5-6 minutes. Place on a paper towel to drain.

Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.

Layer the crisp tortilla with the beef and bean mixture, cheddar cheese, tomatoes, olives, and green onions. Place the poached egg on top then add a few more green onions and season with sea salt and freshly cracked pepper, to taste. Serve immediately with salsa and guacamole. Enjoy.

Recipe and photos by For the Love of Cooking.net

Topping: 1 - 10oz. bag Nestle's semi-sweet chocolate bits (chopped); 3/4 cup chopped walnuts; 2/3 cup white sugar Batter: 3/4 cup softened butter; 1 1/4 cups white sugar; 3 eggs; 1 1/2 cups Breakstone's sour cream; 2 tsp. vanilla; 2 1/2 cups flour; 2 1/2 tsp. baking powder; 1 tsp. baking soda; 1/2 tsp. salt Use a chopper to coarsely chop all of the semi-sweet chocolate bits. In a bowl add chopped chocolate bits, chopped walnuts and 3/4 cup white sugar--stir until mixed--set aside. In a mixer add butter and 1 1/4 cups white sugar--beat. Add eggs--beat. Add sour cream and vanilla--beat. Add baking powder, baking soda and salt--beat. Slowly add flour--beat. Spoon 1/3 of the batter into a greased 10" tube cake pan. Sprinkle 1/3 of the topping mixture over the batter. Spoon another 1/3 of the batter over the topping. Sprinkle another 1/3 of the topping over the batter. Spread the last of the batter over the topping. Sprinkle the rest of the topping over the batter. Bake at 350 degrees for 55-60 minutes--test with a toothpick foe doneness. Cool for 20 minutes, then loosen cake and invert it on to a cake plate. Cool completely.

Because most of the world is pretty wild about chicken, I thought I’d share my favorite chicken recipes with you today.  Maybe you can find something new to make for dinner in all of this mess.  That’s the goal, anyways: try something new for dinner.  You can do it.  Yep.  And your family will be crazy happy too.  Click the titles below to reach the printable recipes.  And let me know if you see something you want to try!

Easy Chicken Santa Fe- gluten-free adaptable

Continue Reading Favorite Chicken Recipes: 10 Dinner Ideas...

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©2012 RecipeGirl.com | Permalink | No comments

Recipe from Bon Appétit

I had a bit of fresh mozzarella and a small amount of leftover baguette that needed to get used up so I decided to make caprese bruschetta.  I tossed the tomatoes, fresh basil, and mozzarella cheese together with some garlic, salt & pepper, olive oil, and white balsamic vinegar.  I placed spoonfuls of the tomato mixture on top of toasted baguette slices.  This was not only a quick and easy lunch it was healthy and delicious too.   This may just be my new favorite appetizer.

Preheat the oven to 350 degrees.  Coat both sides of sliced baquette with olive oil cooking spray.  Place on a rack and cook for 5 minutes or until crisp and warm.  Set aside to cool slightly. Place the diced tomatoes, chopped basil, and diced mozzarella together in a bowl; add the minced garlic, sea salt and freshly cracked pepper, to taste, white balsamic vinegar, and olive oil.  Mix until evenly combined. Place spoonfuls of the caprese salad on each slice of baguette.  Serve immediately.  Enjoy.

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Caprese Bruschetta

Yield: 1

Prep Time: 5 min.

Cook Time: 5 min.

Total Time: 10 minutes

Ingredients:

Cooking spray 4 slices of whole wheat baguette Handful of grape tomatoes, diced 2-3 tbsp of mozzarella cheese, diced 2 tbsp fresh basil, chopped 1 clove of garlic Sea salt and freshly cracked pepper, to taste 1 1/2 tsp white balsamic vinegar 1 tsp olive oil

Directions:

Preheat the oven to 350 degrees. Coat both sides of sliced baquette with olive oil cooking spray. Place on a rack and cook for 5 minutes or until crisp and warm. Set aside to cool slightly.

Place the diced tomatoes, chopped basil, and diced mozzarella together in a bowl; add the minced garlic, sea salt and freshly cracked pepper, to taste, white balsamic vinegar, and olive oil. Mix until evenly combined.

Place spoonfuls of the caprese salad on each slice of baguette. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

1 1/2 cups flour 1/4 tsp. salt 2 tsp. baking soda 1 tsp. vanilla 3 TBSP Hersey's cocoa 1 cup white sugar 7 TBSP canola oil 1 TBSP cider vinegar 1 cup cold water Into an ungreased 9 x 9 square cake pan sift the flour, salt, baking soda and cocoa--stir the dry ingredients with a fork. Make 3 wells (holes) in the dry ingredients. In the first hole add the vanilla. In the second hole add the canola oil. In the third hole add the cider vinegar. Pour the cold water evenly over the top of all the ingredients, then use the fork to lightly stir all of the ingredients just until the batter is formed. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Frost as desired.

I loved this pasta salad because it was filled with great flavors and textures.  I really liked the creamy mozzarella with the sweet tomatoes and roasted bell peppers along with the salty kalamata olives and the tangy artichoke hearts.  The whole grain pasta had a nice nutty flavor and went really nicely with the Dijon vinaigrette.  I served this delicious pasta salad with the Garlic and Herb Shrimp Skewers for a healthy and tasty meal.  My kids loved this salad so much they asked for the leftovers in their lunch bag the next day.

Add a tsp of oil to the pot you will be cooking the pasta in.  Add the shallot and cook, stirring constantly for 2 minutes; remove from the pan and place into a small dish.  Add the minced garlic to the dish followed by the olive oil, white balsamic vinegar, Dijon mustard, sea salt and freshly cracked pepper, to taste.  Whisk until well combined then set aside.  Side Note:  You don’t have to cook the shallot –  I did because it had a very strong flavor and I didn’t want it to overpower the vinaigrette.

Cook the pasta in a large pot of boiling salted water per instructions.  Drain then rinse with cold water to cool the pasta.  Toss the pasta into a large serving bowl then add the roasted bell peppers, grape tomatoes, sliced kalamata olives, artichoke hearts, basil, and diced mozzarella.  Drizzle the vinaigrette on top then gently toss to coat evenly.    Season with sea salt and freshly cracked pepper, to taste.  Enjoy.

 

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Pasta Salad with Roasted Bell Pepper, Mozzarella, Artichoke Hearts, Kalamata Olives, and Basil

Yield: 6

Prep Time: 15 min.

Total Time: 15 minutes

Ingredients:

Vinaigrette:

1 tsp + 1 tbsp olive oil (divided) 2 tsp shallot, diced finely 1 clove of garlic, minced 2 1/2 tbsp white balsamic vinegar 1/2 tsp Dijon mustard Sea salt and freshly cracked pepper, to taste

Pasta Salad:
7 oz whole grain rotini pasta, cooked per instructions 1/4 cup of roasted bell pepper, diced 1/4 cup of grape tomaotes 1/4 cup of marinated artichoke hearts, chopped 1/4 cup of kalamata olives, sliced 1/4 cup of mozzarella cheese, diced 1/4 cup of fresh basil, chopped Sea salt and freshly cracked pepper, to taste

Directions:

Add a tsp of oil to the pot you will be cooking the pasta in. Add the shallot and cook, stirring constantly for 2 minutes; remove from the pan and place into a small dish. Add the minced garlic to the dish followed by the olive oil, white balsamic vinegar, Dijon mustard, sea salt and freshly cracked pepper, to taste. Whisk until well combined then set aside. Side Note: You don't have to cook the shallot - I did because it had a very strong flavor and I didn't want it to overpower the vinaigrette.

Cook the pasta in a large pot of boiling salted water per instructions. Drain then rinse with cold water to cool the pasta. Toss the pasta into a large serving bowl then add the roasted bell peppers, grape tomatoes, sliced kalamata olives, artichoke hearts, basil, and diced mozzarella. Drizzle the vinaigrette on top then gently toss to coat evenly. Season with sea salt and freshly cracked pepper, to taste. Enjoy.

Recipe and photos by For the Love of Cooking.net

Recipe from Epicurious

2 cups white sugar 2 eggs 2 sticks softened Parkay margarine 1 cup milk 1 1/2 tsp. baking soda 4 1/2 cups flour 1 TBSP vanilla In a mixer add white sugar and eggs--beat. Add Parkay--beat. Add milk, baking soda and vanilla--beat. Slowly add flour--beat (continue with a wooden spoon if too thick for the mixer). Drop by spoonfuls on to greased cookie sheets. Sprinkle a little extra white sugar on top of each cookie. Bake at 350 degrees for 8-12 minutes.

Recipe from Bon Appétit

We went camping at the Oregon coast for Mother’s Day and all that sea air made me have a serious craving for seafood.  I had shrimp in the freezer so I decided to make some garlic and herb shrimp skewers that I found on Culinary Cory.  I marinated them for 2 hours and grilled them up in a grill pan because it was quicker and easier for me.  They turned out excellent!  The shrimp had great flavor, they were super tender, and delicious!  My daughter liked them a lot and my son LOVED them… he ended up eating 4 skewers!  My husband and I both agreed they were tasty.  Thanks for the terrific recipe Cory.

Combine the garlic, shallot, parsley, basil, dried mustard, Dijon mustard, sea salt and freshly cracked pepper, taste, olive oil, and lemon juice together in a large zip lock bag. Seal and shake well to combine. Add the shrimp and shake to evenly coat. Seal and place into the refrigerator for 2 hours.

Soak the skewers in water for a few minutes. Spear the shrimp with the tail pointing in the same direction, four shrimp per skewer.

Heat a large grill pan over medium high heat. Coat the pan with cooking spray. Add the skewers once the pan is HOT. Cook for 2-3 minutes then flip for 1-2 minutes. Remove from the skillet and place on the serving dish. Repeat the cooking process with the rest of the skewers. Serve with extra lemon juice on the side if desired. Serve immediately. Enjoy.

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Garlic and Herb Shrimp Skewers

Yield: 4

Prep Time: 10 min. + 2 hour marinating

Cook Time: 5 min.

Total Time: 15 minutes

Ingredients:

1 lb uncooked shrimp, peeled & deviened 5 cloves of garlic, minced 1 tbsp shallot, minced 2 tbsp fresh parsley, minced 2 tbs fresh basil leaves, minced 1/2 tsp dry mustard 1 tsp Dijon mustard Sea salt and freshly cracked pepper, to taste 2 tbsp olive oil Juice of 1/2 lemon

Directions:

Combine the garlic, shallot, parsley, basil, dry mustard, Dijon mustard, sea salt and freshly cracked pepper, taste, olive oil, and lemon juice together in a large zip lock bag. Seal and shake well to combine. Add the shrimp and shake to evenly coat. Seal and place into the refrigerator for 2 hours.

Soak the skewers in water for a few minutes. Spear the shrimp with the tail pointing in the same direction, four shrimp per skewer.

Heat a large grill pan over medium high heat. Coat the pan with cooking spray. Add the skewers once the pan is HOT. Cook for 2-3 minutes then flip for 1-2 minutes. Remove from the skillet and place on the serving dish. Repeat the cooking process with the rest of the skewers. Serve with extra lemon juice on the side if desired. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net Original recipe by Culinary Cory