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Thanks for the link, Corinne. I ran a search before posting but I used "immersion blender" as the search term and it didn't bring me what I was looking for.

Maybe chicken cordon blue? Pound chicken breasts till thin, layer swiss cheese (maybe try provolone or mozzarella if she's really picky about cheese) and a couple slices of ham or canadian bacon one one half of the chicken. Fold in half (so it looks like a sandwich). Dredge in a small amount...

Yesterday my immersion blender stopped working, right in the middle of whipping up my morning smoothie. I felt totally helpless. It wasn't the best blender in the world, so now I'm in the hunt for an upgrade that won't kill my thumb while I'm pressing the button down. I'm not wanting to...

I just prepped a pot roast this morning, on my way out the door for work. Here's the strange yet easy combo that went in: 3lb beef for roasting 1 large onion, sliced 5 medium yukon potatoes, cut into approx 1" cubes 3/4 packet dried Ranch Dressing mix 1 can cream of mushroom soup 1/2 to 3/4...

Sometimes I get dry and tough meat from the crockpot, but it depends on the recipe. When I make my cola roast, the acids from the soda seem to break down any toughness and I always get a juicy roast. Same with my greek chicken...the lemon juice seems to keep the meat from being stringy and it...

Well, Annie, you got me researching online. Here's what I found. I think the fluff-factor in the commerical American mayo is due to the types of machines used to manufacter it at such high quantities: "When you make mayonnaise at home, you whisk together egg yolks and seasonings (often lemon...

Baked pork tenderloin stabbed and stuffed with garlic slivers and dried plums then doused with Madeira. On the side, roasted veggies (onions, butternut squash, new potatoes) drizzled with EVOO and balsamic vinegar. For dessert, we'll probably go out for the new Vanilla Frosty from Wendy's...

I read that there was a big recall of Dole bagged lettuce as well and that there was a problem with shipments in several western USA states. I'm in Colorado, so that had me freaked out. I guess buying the greenery fresh and not in bags would be the key...?

Does anyone know if it's safe to eat fresh spinach and lettuce in in the USA again? After the spinach scare, the news said it was ok to eat spinach as long as it wasn't produced in California. I still wasn't really confident about spinach (which I love) and kept avoiding it. Then there was...

I'm constantly hunting for new slow cooker books. If you're at all into low carbing, I recently borrowed this book from my library: 200 Low-Carb Slow Cooker Recipes by Dana Carpender. I tried several of the recipes and they were liked by me and my higher carb friends. Maybe it's just me...

The tip I got from Jamie Oliver's show was to brush egg whites along the edges before crimping and folding a couple times. Althought it probably isn't vital, it definitely gave a leak-proof seal. I always double or triple the foil for my heavier chicken, potato and wild mushroom packets, just...

My small coil whisk. Saw Nigella Lawson using one and had to have one. Love it!

i've tried this I'm a total avocado addict and came across this recipe a couple years ago. It's sorta "out there," but I'm not shy so I rushed out for the ingredients and then blended away: Avocado & Apple Smoothie 1/2 ripe avocado 1 granny smith apple 1/2 cup apple juice or cider Handful of...

I've been waiting for someone to bring up obento! Last week I received a nice happy shipment from eBay, full of bento boxes and gadgets straight from Japan, purchased earlier this month. Can't wait to start using all of it. Anyway thanks for the inspiration! :chef:

Drama_Queen, I know what you mean about the tall loaves...not ideal, but that's what my bread machine makes. It's an older model. My fave thing to make with my bread machine: pizza dough.

My mom's Korean and I love love love Korean food (although I haven't found a Korean restaurant up to snuff yet). Kimbap is a favorite comfort food. The green stuff is steamed spinach. She likes to use leftover bulgogi meat, egg cooked like a pancake and sliced into long strips, she also...

10 points if you remember this drink: Orbits. I'm not 100% sure on the spelling, but about 12 years ago there was this clear bottled drink that had little neon-colored gelatinous orbs floating throughout. They sold it at King Soopers in Colorado. I reluctantly took a sip, at the urging of a...

Has anyone tried that Choxie chocolate they sell at Target? I'm nuts about Target, but I'm afriad to be let down by the chocolate so I haven't bought it yet. It is kinda cute/pretty, though...

Miss J -- If you find the peas, indulge! :) Panko breadcrumbs are not necessary for crusting...they just help to cut a bit of the heat. The great thing about wasabi (and wasabi peas) is that it doesn't have a lingering heat like some peppers; it's more of a quick zip of heat that cools off in...

Thanks everyone for the suggestions. I'm making Corrine's brunch bake this morning because I have all ingredients on hand. And I've got other suggestions written down...so many that I may have to cook another pot of rice!

Does grilling change the flavor of the romaine, or is it more of a texture difference? I'd be scared of a limpy, crunchless romaine.

From what I recall, the dressing they use is a lot like what you'll find in supermarket deli macaroni salad. My mom's is similar. She uses a little milk to thin out the mayo dressing compound. Sometimes she'll throw in an even smaller bit of vinegar as well. It doesn't cause the milk to...

Ever tried wasabi peas? They're little dried peas with a strong, hot wasabi flavored crust. You can find them in little cans in the Asian foods section of your grocery store. I like to crush them, mix with some panko bread crumbs and use them as a crust for salmon just before broiling.

I'd consider myself a bit of a foodie, but I've never heard of arancini. Sounds delicious! Thanks for the link!

Boyfriend made a huge pot of plain white rice for just the 2 of us. We ate it with his pepper steak last night. Aside from freezing it for another time, does anyone have suggestions for the leftovers...something I could prepare tonight and for the next couple days?