Two New Awards: Versatile Blogger & Liebster

I have recently received two awards from fellow food bloggers. I am truly honored and wish to thank them both from the bottom of my heart. 


The first award came from Teena Mary from Teenz' Yummy Delights: "Versatile Blogger Award".  She has a great blog with an Indian flare and I look forward to reading her posts each week. Thank you so much Teena Mary and for always visiting my blog and commenting. xo

I would like to pass it to the following blogger friends

• A Little Bit Crunchy A Little Bit Rock n' Roll
• The Foodie Physician
• The Happy Little Tomato
• New York City Eats
• The Jey of Cooking

The second award came from Chris over at FoodThoughtsOfAChefWannabe. I first met Chris a couple of months ago through Facebook and even though she's living in the midwest now, she is an ex-Jersey girl that never lost her flair. Check her out when you get a chance, you're sure to get some great recipes along with a few laughs! I mean really, this is what she wrote about me! lol Thanks Chris! xo


Carrie's Experimental Kitchen- If this is an "experimental" kitchen, I pray she never makes it out of the experiment phase!  Carrie makes the most delicious dishes and she writes the neatest most orderly recipes ever.  I am completely envious of her ability to make it so easy for her readers.  You inspire me recipe master!!

'Liebster' means 'favourite or dearest' in German.

Rules for accepting the award:

- Thank the person who gave the award and link back to their blog.
- Copy and paste the award to your blog.
- Reveal the 5 blogs you have chosen to award and let them know   by commenting on their blog.
- Hope they pass it forward by accepting and awarding it to bloggers they would like to honor.

OK, now it's my turn to pass this on to 5 up and coming bloggers(less than 200 Followers(not Facebook)!  Here they are...

365 Days of Baking

A Sassy Redhead

The Saucy Gourmet

The Fresh Plate

Katie's Cucina
Now it is your turn!  Pass this award on to 5 up and coming bloggers you love!

Corn & Cheddar Mashed Potato Fritters

Sometimes the family just wants what we like to call a "stick to your ribs" meal. No experiments. No crazy vegetables or sides...though I'd beg to differ ;). Just some roast beef or chicken with mashed potatoes and corn. How many times do you make a roast and have leftover mashed potatoes and corn? Well, in this house and several other family members, I can honestly say it's a monthly occurrence. I always tend to make too much food. I guess I just never want to run out! Hence, the leftover potatoes and corn. Now usually, I'd just reheat it again and serve it with something else but I wanted to experiment a little to try to find something else to make with them and boy did I hit the jackpot, these were THAT good! And unfortunately for the hubby, the kids only left him a half of one to try when he got home from work but I'll definitely be making these again. 

Corn & Cheddar Mashed Potato Fritters
Ingredients

• 1c. Day Old Mashed Potatoes
• 1c. Corn (I used frozen since it's not in season)
• 1/4c. Scallions, chopped
• 1/3c. Low Fat Shredded Cheddar Cheese
• 1 Egg, beaten
• 1/2 c. All-Purpose Flour
• 1 tsp. Baking Powder
• 1/4 c. Canola Oil, for frying
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1. Combine all ingredients, except the oil, and mix well. 
2. Heat oil in a non-stick frying pan over medium-high heat until it is hot. 
3. Slowly drop rounded kitchen soup spoons into the oil and flatten slightly. 
4. Cook 2-3 minutes per side, allowing them to turn golden brown. 
5. Remove and drain on paper towels or brown bags to remove excess oil. Makes 6 fritters. 

Points+=6pts per fritter (including the oil)


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Shared on Recipes For My Boys Thursday's Treasures 1/19/12

Grilled Chicken & Pesto Panini

I love my Cuisinart Griddler/Panini maker! Not only does it make a great sandwich, but I use it to grill meats and vegetables during the colder months as well. The other night was one of those nights where I had about 30 minutes to cook dinner after I got home from carting the kids where they needed to be. So I prepared these sandwiches ahead of time so that all I had to do was grill them. They were DELICIOUS! There is nothing like fresh pesto on a sandwich and it's so easy to make too. 

Grilled Chicken & Pesto Panini
8 Thinly Sliced Chicken Breasts
1 Medium Panella Bread, sliced (or any other loaf of round bread), you won't use the entire loaf
8 Slices Fresh Mozzarella
2-3 Roma Tomatoes, sliced
Prepared Classic Pesto
Olive Oil Cooking Spray

Lightly spray cooking spray on your grill pan and cook chicken until it is cooked through, approximately 2-3 minutes (depending on thickness). Remove and let cool. Assemble your sandwiches by spreading some pesto on each side of the bread. Next, add your grilled chicken, tomato and mozzarella to one half of the bread then the top piece of bread. Repeat for remaining three sandwiches. Spray each side of the sandwich with cooking spray, close your grill/panini cover and squeeze down to form marks on the bread. The sandwich is done when it's golden brown and the cheese is melted. Makes 4 sandwiches. 

Classic Pesto
2 c. Fresh Basil, firmly packed
1/4 c. Pecorino Romano Cheese, grated
1/4 c. Pine Nuts
3 Cloves Garlic
2 tbsp. Extra Virgin Olive Oil
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper

Add all ingredients to a food processor and blend until well mixed and the basil is a paste-like consistency. Makes 1/3 cup. 

Enjoy!