Friday Foto Fun with Copper Cookware

It's time for Carrie's Friday Foto Fun!

I got an education this week. Did you know that there are uses for copper cookware other than hanging on the wall or from a pot rack? As an amateur baker, I was mostly interested in how copper cookware could help me in the kitchen:

Bain Marie: a fancy word for a double boiler. Copper heats evenly and that is important if you want your melted chocolate to be perfectly tempered (a.k.a shiny).

Egg White Beating Bowl: for whipping up egg whites into a frenzy. You need frenzied eggs for meringue and for some reason, the copper really aids in this. It's like science and stuff:-)

Sugar Saucepan: for caramelizing sugar. Apparently, copper maintains it's temperature better than other metals. My interest in sugar art is pique by the idea of this. If I had a nickel for every caramel I have broken, I could buy a bakery:-)

Zabaglione Bowl: for beating egg yolks and sugar together. Again, evenly conducted and maintained heat makes the perfect lemon curd (or any other curd for that matter).

I did not know that such beautiful things existed and I found a place to buy Ruffoni Copper Cookware. Now, I need to figure out how to make one of those wish lists for my side bar...

Test Results

Last week, I tested some old seeds to see what I needed to buy for the sowing season. And here are the results:

The peppers didn't do very well:-(

The tomatoes did better.

But the pumpkins did the best!

FNCCC Week 20

My Wordless Wednesday at 5 Minutes for Mom is going to be more like Wordful Wednesday on SevEn cLoWn CirCus:-).

I am also playing along with Life as a Mom on her Ultimate Recipe Challenge and I Blame My Mother on her The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Ina Garten. I am doing her Loin of Pork with Fennel and Garlic. I posted the recipe on Monday and here is what it looked like:



The Verdict: This was NASTY!! It was burnt on the outside and raw on the inside. The flavor was terrible! Perfumy and gross. We couldn't even finish it.

Tackling Bill Organization

It's time for Tackle It Tuesday with 5 Minutes for Mom . We are starting to get all those tax forms in the mail. Now, is the perfect time to organize your paperwork and that's what I did. Here is what it looked like before:

And after:

Much more manageable!

Loin of Pork with Fennel and Garlic

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners and putting them together with great recipes:-)

I have a slow week this time around. My daughter has off school (again) and my mom has a doctor's appointment (again), but other than that, I have a ton of baking to do. It is birthday season around here and my oven is smoking:-)

It's a good thing Pick N Save is helping me out with my menu planning. They have Whole Bone-In Pork Loin (Sliced) on sale for $1.19/lb. (normally $1.99/lb.)!! That helps because...

In addition, I am still playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Ina Garten and I am making her Loin of Pork with Fennel and Garlic. Check out the recipe below and come back Wednesday for a picture and our review:-)

Here is everything that I am serving this week:

Monday: Spaghetti (Cleaning Day)

Tuesday: Loin of Pork with Fennel and Garlic (Come back Wednesday for a picture and my review)

Wednesday: Leftovers (Doctor Appointment)

Thursday: Special Fried Rice

Friday: Eat Out (Volunteering Twice at school and Birthday Party)

Loin of Pork with Fennel and Garlic
Ingredients:
1 (5-pound) loin of pork, bone in,"frenched" and tied
6 garlic cloves
1/3 cup fresh rosemary leaves, chopped
2 Tbs lemon zest (about 2 lemons)
2 tsp fennel seeds
2 Tbs good olive oil
1 Tbs Dijon mustard
1 Tbs kosher salt
1 tsp freshly ground black pepper

Directions:
1. Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.

2. Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste. Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with aluminum foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.

Servings: 8

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 1 hour
Inactive Time: 50 minutes
Total Time: 2 minutes

Nutrition Facts
Serving size: 1/8 of a recipe (11.4 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 489.76
Calories From Fat (20%) 96.46
% Daily Value
Total Fat 10.85g 17%
Saturated Fat 2.71g 14%
Cholesterol 155.93mg 52%
Sodium 1265.43mg 53%
Potassium 1724.62mg 49%
Total Carbohydrates 29.65g 10%
Fiber 4.1g 16%
Sugar 0.75g
Protein 68.96g 138%

Recipe Type: Main Course, Pork

Source
Author: Ina Garten
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/ina-garten/loin-of-pork-with-fennel-and-garlic-recipe/index.html

Menu Cost: $13.32 ($9.32 on sale)
Serving Cost: $1.67 ($1.17 on sale)

Also, check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Friday Foto Fun with Valentines Mistake Cake

It's time for Carrie's Friday Foto Fun! Here is that cake I was going to post a couple weeks ago:

Cute right? I think it is perfect for Valentines Day don't you? Yeah, well this little ditty gave me a workout. But the upside is you get to learn from my mistakes. Here are a list of errors you can avoid since I made them for you:

First mistake: I was trying to make the cake while caring for my ailing child.

Second mistake: I didn't level the cake off.

Third mistake: I didn't put it on a cake board.

Fourth mistake: I tried to fill a cake without making a damn around the edge.

By the way, this is a chocolate cake (out of a box) filled with raspberry jam (from a jar) iced with chocolate frosting (from a can) and garnished with melted white chocolate. So, if you heed the warnings above, you can throw this together on the fly too:-)

Testing Garden Seeds

Now that I have a garden plan, I have to see if I have enough garden seeds for the plan. Before I go out and buy a bunch of seeds, I have to check to see if the ones I have from last year would fulfill this need. And this is how I do it:

1. I assemble the necessary materials:

Seeds (both packaged and ones that I saved last fall):

AND:

Paper towels, sandwich bags and a marker:

2. I dampen a single paper towel and place approximately 10 seeds on it:

Make sure that they perfect! If they look like this, throw them OUT:

3. Then, wrap up the paper towel and place it in the sandwich bag that has been label with the type of seed and the date. Like this:



4. Put them in a nice sunny area and wait for them to sprout.

1. If most of them germinate, then sow lightly.
2. If only half sprout, sow heavily.
3. And if less than half sprout, they are not viable and you should buy new seeds.
   

Happy Testing:-)

FNCCC Week 19

My Wordless Wednesday at 5 Minutes for Mom is going to be more like Wordful Wednesday on SevEn cLoWn CirCus:-).

I am also playing along with Life as a Mom on her Ultimate Recipe Challenge and I Blame My Mother on her The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Guy Fieri. I am doing his Mojito Chicken. I posted the recipe on Monday and here is what it looked like:

The Verdict: It was REALLY good!! Everyone loved it!! It was seasoned and cooked perfectly! I think that this would be a perfect alternative to bbq chicken wings or drummies on a Super Bowl spread!

Tackling the Linen Closet

It's time for Tackle It Tuesday with 5 Minutes for Mom . I don't know about you but, after all the table clothes and napkins and extra linens we use over the holidays, our linen closet is always a diaster. See?

So, I spent some quality time to get a handle on the situation.


I use labels like thes for each room to help me stay organized throughout the year:

Mojito Chicken

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners and putting them together with great recipes:-)

So, let's see...what is going on this week? My daughter has off school, doctor's appointments, shopping, a meeting, volunteering and a birthday party. Whew!! I get tired just looking at that list! It's a good thing Pick N Save is helping me out with my menu planning. They have chicken on sale for $1.99/lb. (normally $4.29/lb.)!! That helps because...

In addition, I am still playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Guy Fieri and I am making his Mojito Chicken. Check out the recipe below and come back Wednesday for a picture and our review:-)

Here is everything that I am serving this week:

Monday: Spaghetti (Doctor Appointment)

Tuesday: Mojito Chicken (Shopping and PTO Meeting) (Come back Wednesday for a picture and my review)

Wednesday: Pollack with Toasted Almonds, Lemon and Capers

Thursday: Leftovers (Doctor Appointment)

Friday: Eat Out (Volunteering Twice at school and Birthday Party)

Mojito Chicken
Ingredients:
1 (2 1/2 to 3-pound) chicken
2 Tbs garlic powder
1 Tbs onion powder
1/4 tsp ground cumin
1 Tbs dried oregano
2 Tbs kosher salt
1 Tbs freshly ground black pepper
1 tsp paprika
4 Tbs extra-virgin olive oil
1 cup orange juice
2 limes, juiced
1/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 Tbs sliced garlic
1/4 cup dark rum
1/2 cup dark rum
1/2 cup chicken broth
1 Tbs brown sugar
3 Tbs cold water
1 Tbs cornstarch
1/4 cup chopped mint leaves
Salt and freshly ground black pepper

Directions:
1. Remove backbone of chicken with poultry shears; flatten chicken out by pressing firmly on skin part of chicken so it will sit evenly in a pan.

2. Preheat oven to 300 degrees F.

3. Combine all the dry spices and rub chicken with spice mixture, especially under the skin. Put into a resealable plastic bag and refrigerate for 30 minutes.

4. In a large mixing bowl combine all the ingredients for the marinade, then add chicken to marinade and refrigerate for at least 1 hour.

5. Remove chicken from marinade and shake off excess marinade. In a large saute pan over medium to high heat, add 4 tablespoons of extra- virgin olive oil. When oil is hot, place chicken skin side down and sear.

6. When skin is golden brown flip chicken and add 1/2 cup of marinade into pan; place pan in oven and cook the chicken for 25 minutes or until chicken has internal temperature of 165 degrees F. on an instant-read thermometer.

7. Remove the chicken from oven and brush with Mojito Glaze. Place chicken under broiler for 5 minutes. Remove from broiler, cut and serve immediately with more glaze on the side.

8. Combine all ingredients in mixing bowl.

9. In medium sauce pot, place rum, chicken broth and brown sugar. Reduce by 1/3 over high heat. In a small mixing bowl, whisk together water and cornstarch. When rum mixture is reduced, add cornstarch mixture slowly to simmering liquid and whisk for 3 minutes, until 50 percent thicker. Keep in mind that you might not need all of it. When glaze is at desired thickness, add mint leaves and transfer to small bowl. Season with salt and pepper, to taste.

Servings: 6

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Inactive Time: 1 hour and 30 minutes
Total Time: 2 hours and 30 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (8.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 499.53
Calories From Fat (35%) 173.65
% Daily Value
Total Fat 19.69g 30%
Saturated Fat 2.82g 14%
Cholesterol 45.63mg 15%
Sodium 2009.08mg 84%
Potassium 847.45mg 24%
Total Carbohydrates 44.37g 15%
Fiber 3.16g 13%
Sugar 21.9g
Protein 23.7g 47%

Recipe Type: Chicken, Main Course

Source
Author: Mojito Chicken
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/guy-fieri/mojito-chicken-recipe2/index.html

Menu Cost: $12.96 ($9.97 on sale)
Serving Cost: $2.16 ($1.66 on sale)

Also, check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Friday Foto Fun with Girl Scout Cookies

It's time for Carrie's Friday Foto Fun!

Some of my readers may remember this cake from last year:

I am bringing it back to remind all of you that we are in the middle of Girl Scout Cookie season!!! If you haven't already, you will soon hear the call of the cookie from your neighborhood Girl Scout and it is important to answer the call.

As a Daisy Leader, I am here to tell you that by buying a box of cookies (of several boxes) from that little girl over the phone or at the door, you can help to change a girl's life! I am just starting off with these girls and some of them have little tiny voices. By participating in the Girl Scouts, girls learn important life skills. They learn to think for themselves, be leaders, give back to the community but the most important thing: They learn to stand in the center of who they are and speak up and say what they have to say. All from a cookie!

Now, I know that it is new year resolution season, but these cookies freeze very easily. So, you can tuck them away and bring them out for snacks at school, in the middle of summer by the pool or for any ocassion for celebrating. And, if that weren't enough, the Girl Scout website has more recipe ideas for you:-)

So, no excuses!! Answer the call of the cookie. It will help a girl in your life to be her best and you will feel great doing it!

Garden Planning

Winter is a frustrating time for advid gardeners however, now is the perfect time to start making a plan for when fair weather returns. I am starting with seeds. Last year, I kept mine in a small recipe box. Well, have branched out into 2 more boxes this year:

This year, I am going to plant:

Tomatoes
Cucubmers
Pumpkins
Peppers (of varing shapes and sizes)
Onions
Celery
Carrots

Now, that I have a plan, I have to test the seeds....

FNCCC: Week 18

My Wordless Wednesday at 5 Minutes for Mom is going to be more like Wordful Wednesday on SevEn cLoWn CirCus:-).

I am playing along with Life as a Mom on her Ultimate Recipe Challenge and I Blame My Mother on her The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Giada De Larentiis...again:-) I am doing her Rigatoni with Squash and Shrimp. I posted the recipe on Monday and here is what it looked like:

The Verdict: This is a really good mac & cheese fakeout. However, I must be a seafood purist because I feel like the shrimp didn't really belong. I will definitely use this as a side dish or in a casserole but not in this format.

Tackling the Calendar

It's time for Tackle It Tuesday with 5 Minutes for Mom . The beginning of the year is the perfect time to organize your calendar and that is what I did this week.

In order to get vacation time requested, it is important to figure out annual doctor's appointments, big projects and trip dates early. If your house is anything like mine, you have information coming at you in a million different directions. On paper, my calendar look like this:


Not the best system for someone who is dyslectic like me so, I use Google Calendar. It is color coded for each member of my family and/or by activity (i.e. gardening, work, cleaning, etc.). You can import calendars too. I have all my U.S. holidays on there and sports schedules so we know when and where the Packers are on. I even have an up-to-date weather forecast on my calendar so, I know if I need to move stuff around for a pending snow storm or if we need a plan B for outdoor activities. I meal plan on my calendar and I even started an editorial calendar for my blog. It is all right there in one spot! I love it!

Believe me, I need to make every second of my day count and Google Calendar helps me to do it:-) How do you keep track of your schedule?

Disclosure: I was not paid by Google in any way shape or form for this review. I just really, really love my Google Calendar and when I find something that works for me, I shout it from the rooftops:-)

Rigatoni with Squash and Shrimp

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners and putting them together with great recipes:-)

So, let's see...what is going on this week? Couple meetings, couple volunteer gigs, a doctor's appointment, a hair cut and...we are helping our older daughter to move back to college. I guess I am swamped again! It's a good thing Pick N Save is helping me out with my menu planning. They have shrimp on sale for $5.99/lb. (normally $6.99/lb.)!! That is perfect for new years resolutions to get healthier!!

In addition, I am still playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Giada De Laurentiis. (I know, I know...I screwed up and did Giada last week by mistake. I am hoping that my readers will allow me this error:-) I am making her Rigatoni with Squash and Prawns (which are shrimp). Check out the recipe below and come back Wednesday for a picture and our review:-)

Here is everything that I am serving this week:

Monday: Spaghetti (Cleaning Day)

Tuesday: Rigatoni with Squash and Prawns (Shrimp) (Girl Scout Service Area Meeting and Parent Information Night) (Come back Wednesday for a picture and my review)

Wednesday: Bourbon Chicken (Dr. Appt.)

Thursday: Leftovers (Hair Cut)

Friday: Eat Out (Volunteering Twice at school and moving older daughter back to college)

Rigatoni with Squash and Prawns
Ingredients:
3 Tbs olive oil, plus 3 tablespoons
1 lb butternut squash, trimmed and cut into 1-inch cubes
2 garlic cloves, minced
1 tsp salt, plus 1 teaspoon
1/4 tsp freshly ground black pepper, plus 1/2 teaspoon
1 cup vegetable stock
1 lb rigatoni
1 lb prawns, peeled and deveined
3/4 to 1 cup whole milk
1/2 cup chopped fresh basil leaves
1/4 cup grated Parmesan

Directions:
1. Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

2. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

3. Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

4. In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

Servings: 6

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (11.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 540.97
Calories From Fat (19%) 102.59
% Daily Value
Total Fat 11.53g 18%
Saturated Fat 2.54g 13%
Cholesterol 121.02mg 40%
Sodium 895.66mg 37%
Potassium 713.63mg 20%
Total Carbohydrates 78.06g 26%
Fiber 2.68g 11%
Sugar 1.93g
Protein 31.33g 63%

Recipe Type: Main Course, Seafood

Source
Author: Giada De Laurentiis
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/giada-de-laurentiis/rigatoni-with-squash-and-prawns-recipe/index.html

Menu Cost: $11.40 ($10.40 on sale)
Serving Cost: $1.90 ($1.73 on sale)

Also, check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Friday Foto Fun with...well, not a cake:-(

It's time for Carrie's Friday Foto Fun! I had a great Valentine's Day cake to share with you today however...

...remember this picture?

Well, it's back!! That's right. My youngest has yet another strep infection! So, instead a decorating a beautiful Devil's food cake with raspberry filling and buttercream frosting, I spent my day taking care of her.

I am not complaining. It is my pleasure to have her to take care of...I just don't have cake to show you, that's all:-(

Rinse and Fertilize Houseplants

The weather outside is still pretty nasty. So, what is a frustrated gardener to do? Well, now is the perfect time to do some maintenance on your houseplants. Even plants get dusty and periodically, they need a good shower. To illustrate, here is a plant before his shower:


And here is the same plant after:



Big difference, right? You simply put your plant in the sink and lightly spray off the leaves. Just like this:


Another important thing to remember is that plants are living things and just like you and me, they get hungry. So, after their shower, break up the soil gently with one of these:

And give them a nice slow releasing fertilizer like this:

Your houseplants will thank you for it:-)

FNCCC: Week 17

My Wordless Wednesday at 5 Minutes for Mom is going to be more like Wordful Wednesday on SevEn cLoWn CirCus:-).

I am playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC). This week the chef of choice is Giada De Larentiis. I am doing her Roasted Chicken with Balsamic Vinaigrette. I posted the recipe on Monday and here is what it looked like:

The Verdict: Delicious!! I used pounded out chicken breasts instead of chicken pieces like the original recipe called for and cooked it 30 minutes less and it was PERFECT!!! Moist, flavoful...even my youngest daughter ate the whole thing!! This is definitely a keeper:-)

Tackling the Basement

It's time for Tackle It Tuesday with 5 Minutes for Mom . This week, I tackled organizing my basement. With the Christmas decorations going down and the Valentines decorations going up, this is what my storage area looked like:

After a bit of organization, it now looks like this:

Still a lot of work to do but at least I can think now:-)

Roasted Chicken with Balsamic Vinaigrette

I am doing more menu planning with I'm an Organizing Junkie and finding more deals at Pick N Save for $5 Dinners . They have ground beef on sale for $1.89/lb. (normally $2.93/lb.) at Pick n Save . I bought some up and I am including it in my weekly menu because...

Life as we know it is back to normal (a.k.a. busy, busy busy). We have a Daisy meetings and doctor appointments and a PTO meeting. It is so nice to be back:-)

In addition, I am still playing along with I Blame My Mother on The Food Network Chefs Cooking Challenge (FNCCC) however, this week the chef of choice is Giada De Laurentiis. I am making her Roasted Chicken with Balsamic Vinaigrette. Check out the recipe below and come back Wednesday for a picture and our review:-)

Here is everything that I am serving this week:

Monday: Spaghetti (Cleaning Day)

Tuesday: Leftovers (Daisy Meeting)

Wednesday: Roasted Chicken with Balsamic Vinaigrette (Dr. Appt.)

Thursday: Grilled Citrus Salmon with Lemon Rice and Cucumber Salsa (PTO Meeting and Dr. Appt.)

Friday: Eat Out

Roasted Chicken with Balsamic Vinaigrette
Ingredients:
1/4 cup balsamic vinegar
2 Tbs Dijon mustard
2 Tbs fresh lemon juice
2 garlic cloves, chopped
2 Tbs olive oil
Salt and freshly ground black pepper
2 lb. Chicken
1/2 cup low-salt chicken broth
1 tsp lemon zest
1 Tbs chopped fresh parsley leaves

Directions:
1. Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

2. Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

Servings: 6

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 1 hour
Inactive Time: 2 hours
Total Time: 3 hours and 20 minutes

Nutrition Facts
Serving size: 1/6 of a recipe (7.6 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving
Calories 269.37
Calories From Fat (23%) 60.95
% Daily Value
Total Fat 6.93g 11%
Saturated Fat 1.18g 6%
Cholesterol 87.7mg 29%
Sodium 231.45mg 10%
Potassium 589.97mg 17%
Total Carbohydrates 14.47g 5%
Fiber 1.72g 7%
Sugar 0.46g
Protein 37.92g 76%

Recipe Type: Chicken, Main Course

Source
Author: Giada De Laurentiis
Source: The Food Network
Web Page: http://www.foodnetwork.com/recipes/giada-de-laurentiis/roasted-chicken-with-balsamic-vinaigrette-recipe/index.html

Menu Cost: $11.97
Serving Cost: $1.99

Also, check me out over at At Work, At Play or At Home All Day talking about girlie stuff:-)

Happy New Blog Design!

Welcome to my new blog design warming! I am celebrating my Second Blogiversary with a new look and new functionality. Come on in and have a look around. There's lots to see and do here:-)
I have a new navigation bar on the top of the blog. You can reach my Home Page , or learn more about me by clicking on the About/Contact, button. You can find and sign up for my rss feed by clicking on Subscribe or check out who I like by selecting Links. My Disclosure statement is there to let you know that sometimes, I actually make money on this blog but it will never make me write untruths. And finally, the last button show how you can Advertise on my site.

The advertising option is something new this year. I have been approached several times with opportunities to host advertising on my site but I didn't have a way to handle these requests. Now, I do:-)

There are other things that are new this year. I have new Feature and Headlines on the top of the blog. Now, you can see at a glance what is going on with Susie's Homemade. If something catches your eye, click to your heart's content:-) Also, I added another navigation bar which houses all of my recipes. I think you will find that it will be much easier to find that perfect dish for dinner tonight:-)

So there you have it. Another year, another blog design.