Copyright

©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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2/28/2013

Copyright Infringement Part 2

So a couple weeks ago, I went to check to see if Google had removed all the entries that I had reported as copied from my blog.

Well none were removed and to add insult to injury...more entries were copied!  I was livid!!!

So I reported the blog again and added this in the comment box:

This is my blog including photos. I have reported before about XXXXXXXX blog copying my blog word for word. The person also has copied word for word other blogs. I received confirmations that google was supposed to remove the content. The content is still there and now the other blog has copied more and more of my entries. If you look at his profile under My Blogs he has other blogs that he has copied word for word and is pretending to be someone else. I work hard at my blog and do not appreciate someone copying my work. You can see by the photos which entries are mine, they are watermarked with ©Life of a
Foodie and Her Family http://punkaroonie.blogspot.com/


So I got this back shortly afterwards:


Hello,

Thanks for reaching out to us.
We've reviewed your notice, but it is unclear to us what the specific copyrighted work or works are that you are asserting have been infringed. Could you please provide more detail by identifying the work or a representative list of works? It would be helpful if you could provide us with a link to the original source of the copyrighted work, as well as copyright registration numbers if you have them.

Once we understand better what your contentions are, we'll be able to further investigate the issue and take the appropriate actions.

Regards,

The Google Team 

Ugh....I needed to step back from my computer and blog because I don' t think I could have been nice at that point.  Of course there is no way to contact them by phone so I could "explain" it better.  After calming down for a couple days I went back to report the links again and when I went to the other blog I was pleasantly surprised to see this.


Yeah!  I almost feel vindicated.  

2/27/2013

Spinach and Chicken Cannelloni

This is another recipe that Miss V picked out of her YCA (Young Chefs Academy Binder).  This recipe does call for you to make Tomato Basil Sauce, Creamy Alfredo Sauce and Fresh Pasta.  Well I subbed jarred sauces and dried lasagna noodles.  It says 6 but the filling makes alot, so you could probably make a couple more noodles.

1 (10oz) pkg frozen chopped spinach, thawed and squeezed dry
1 1/2 pounds part skim ricotta cheese
1 pre cooked chicken breast, shredded
1 cup Romano Cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated (divided)
3 eggs
1/2 tsp salt
1/4 tsp pepper
1 tbs Italian parsley chopped
1 tsp fresh basil chopped
1 1/2 cups Tomato Basil Sauce
1 cup creamy Alfredo Sauce
1 recipe fresh pasta shaped into lasagna noodles, cooked and cut in half (or  6 dried noodles)

Preheat oven to 400 degrees.

In a large bowl, thoroughly combine spinach, ricotta, chicken, Romano Cheese, Mozzarella cheese, 1/4 cup Parmesan cheese, eggs, salt, pepper, parsley and basil.

Pour 1 1/2 cups Tomato Basil Sauce evenly in a 13x9 baking dish.  Evenly spoon about 1/3 cup chicken spinach mixture filling in the center of each lasagna noodle half.  Fold ends over the filling overlapping the ends a small amount to form a filled tube.  Place seam side down in prepared baking dish.  Repeat making 12.

Top each with a dollop of Alfredo sauce.  Evenly sprinkle with remaining Parmesan.  Bake covered with foil for 20 minutes.  Uncover and bake 10 more minutes until bubbly.  Makes 6 servings.


2/26/2013

Roast Beef and Cheddar Grilled Cheese

Oh Yum, here is a recipe I found on Pinterest.  It comes from Grilled Cheese Social.


Potato Bread
Deli Roast Beef (good stuff)
Extra Sharp Yellow Cheddar Cheese
Roasted Red Peppers
Butter

I figure pictures are easier to describe than text.



 




I cooked them on a griddle about about 320ish.  That way the bread didn't cook to fast.  The inside of the sandwich cooked and the cheese got nice and gooey that way.

I served them with sweet potato fries and salad (not shown on the plate yet)

2/25/2013

Shells and Cheese with Bacon

This is one of the recipes Miss V picked out from her YCA (Young Chefs Academy binder).  She was busy doing homework so I made it.

1/2 pound small dried pasta shells (used medium size)
1/4 pound thick cut bacon, cut into lardons
1/4 medium onion, medium diced
3 tablespoons all-purpose flour
2 cups whole milk
1 teaspoons fresh dijon mustard
dash cayenne, or to taste
pinch nutmeg
2 cups grated extra-sharp white cheddar cheese
1 1/2 cups grated gruyere cheese (subbed Swiss)
2 tbs chopped fresh parsley
1 1/2 teaspoons chopped fresh tarragon (skipped)
1 1/4 cups fresh bread crumbs (used Panko)
2 tablespoons melted butter
Salt and Pepper to taste



Bring a large pot of salted water to a boil. Cook shells until al dente and drain.

Preheat oven to 375°F. and butter a 3- to 4-quart gratin dish or other shallow baking dish.

Heat a heavy large saucepot over medium heat. Add bacon and saute until golden brown. Add onions to pan and cook until onions are tender, about 5 minutes. Add flour and cook, stirring constantly for about 2 minutes. Whisk in milk gradually and bring to a boil. Simmer sauce, whisking occasionally, until thickened, about 2 minutes. Add mustard, cayenne, and nutmeg and whisk in 3 cups cheddar and 2 cups gruyere. When cheese is melted season with salt and pepper.

In a large bowl stir together shells, herbs and sauce and adjust seasoning, if necessary. Transfer to prepared dish. In a medium bowl stir together bread crumbs, melted butter and remaining 1 cup cheddar and 1 cup gruyere; season with salt and pepper.

Sprinkle cheese breadcrumb mixture evenly over pasta. Bake until golden brown and bubbly, about 30 minutes.

Turn oven on broil during last 3 minutes of cooking, if desired, to achieve a deep golden brown color on breadcrumbs. Allow to sit for 5 minutes and serve.

Makes 4, 1 cup servings. Recipe courtesy of Rocco DiSpirito









I served this with a tossed salad.  It was really good, but very rich.

2/22/2013

Pretzel Honey Mustard Chicken

I found this recipe on Pinterest and looked really interesting.  You can find the original recipe at Cinnamon Spice & Everything Nice.


4 cups hard pretzels, coarsely crushed
1/2 cup light olive oil
1/2 cup Dijon mustard
1/3 cup honey 
1/4 cup water
3 tablespoons red wine vinegar
coarse salt and fresh ground black pepper
1 1/2 pounds boneless chicken breasts

Preheat the oven to 400° F. Set a wire rack (like an oven-safe cookie rack) over a large rimmed baking sheet.

In a food processor pulse the pretzels until coarsely ground (small crumbs with some small pretzel pieces) then add them to a large, shallow bowl. Rinse out of the food processor.

Add the oil, mustard, honey, water and vinegar to the food processor and pulse until smooth.

Season with salt and pepper. Taste and adjust the flavor to suit your own tastes by adding more mustard or honey.

Pour half of the dressing into a large shallow bowl and add the chicken breasts. Turn to coat them evenly then dredge them in the pretzel crumbs, you may have to press them onto the chicken so they stick.  I think I to many large pieces still.  They burnt a bit in the oven.

Set them on the wire rack and bake 25 - 30 minutes or until cooked through.

Let the chicken rest for  5 minutes before serving with the remaining honey mustard dressing. 






This came out really good, but like I said above, I did have a few large pieces of pretzel that burnt.  I just picked those off. It was good, but the Honey Mustard sauce...OMG it was fantastic.  After dinner I actually dipped pretzels into it for a snack.  

Homemade Crunch Wrap Supremes

I pinned this recipe recently and added it to our menu plan this week.  You can find the original recipe at Mary Quite Contrary Bakes.

I can't believe it, but somehow forgot sour cream and didn't know what taco cheese was but used Mexican blend shredded cheese.

8 burrito size flour tortillas
4 corn tortillas
1 lb ground beef
 taco seasoning
1 jar of taco cheese (used Mexican blend shredded cheese)
1 container of sour cream
3-4 tomatoes, chopped
1 bag/head of iceberg lettuce, chopped

Preheat oven to 400 degrees F.

Use one corn tortilla to cut a circle of the same size out of 4 of the flour tortillas. Put the 4 cut out flour tortillas aside. Place the 4 corn tortillas on a baking sheet (spread out) and bake until crispy about 7 or 8 minutes.  Set aside when done.


Cook the ground beef with taco seasoning and set aside.

Heat a large skillet or better yet a griddle until very warm.

Microwave one of the large flour tortillas for about 15 seconds until warm and flexible.

Place some of the ground beef on the tortilla.

Add cheese and sour cream.

Place on a crispy corn tortilla

Add lettuce and tomato

Place the smaller cut tortilla on top and gently press down.

Fold the edges of the bottom tortilla up and around the crispy one.

Spray the pan with cooking spray and place tortilla seam side down and cook until browned, flip over and cook until brown and crispy.




Repeat with remaining ingredients.  These were fantastic!!!  Miss V loved them also and we didn't really miss the sour cream to much.


2/20/2013

Easy Brown Sugar and Dijon Glazed Pork Loin

Another Pinterest Dinner and this was very good, but a word of warning...it gets SMOKEY!  You can find the original recipe at Rock Recipes.

The ingredients aren't measured out so use your best guess.

Pork loin
Course Ground Dijon Mustard
Brown Sugar

Preheat oven to 425.

Trim the fat from the roast, leaving only a quarter inch of fat on top at the most. Season the pork loin with salt and pepper and roast the pork on a rack for 30 minutes.

Turn down the oven temp to 375.

Brush the entire top with the mustard and press brown sugar into the mustard. I inserted a meat thermometer at this point and roasted until cooked through.

Let it rest for 10 minutes before cutting.



I put a couple potatoes on the pan and they cooked up perfectly with the pork loin.  I would definitely make this again.

2/18/2013

Pork Chops with Dijon Cream Sauce

This recipe is what Miss V picked out one of her old YCA (Young Chefs Academy) binders.  The only thing I did for her was to cook the pork chops.

4 boneless center cup pork loin chops about 1/2 inch thick
salt and pepper to taste
1/3 cup chicken broth
1 1/2 tbs Dijon Mustard
2 tsp thyme, minced (used dried instead)
1/3 cup evaporated milk

Trim fat from chops.  Sprinkle both sides of the chops with salt and pepper.

Coat a large nonstick skillet with cooking spray and place over medium high heat until hot.  Add chops to skillet and cook 4 - 5 minutes on each side or until browned.  Remove chops from skillet and keep warm.

Add broth to skillet stirring to loosen browned bits.  Combine mustard, thyme and evaporated milk and add to skillet.  Reduce heat and simmer for 7 minutes or until sauce is slightly thickened.  Spoon sauce over chops.

Makes 4 servings.





She served this with leftover white rice and a mix of peas and carrots.  It was very good and I am happy that she decided to add her own recipes to our menu plan.

2/17/2013

Mahogany Glazed Chicken

Here is another recipe from Pinterest, the recipe comes from Menu Musings of a Modern American Mom.  We found it just ok and I probably wouldn't make this again unless it went onto the grill.

Some of the directions really didn't make sense to me like cooking the chicken at 450.  I did a bit of googling and found similar recipes so I baked the chicken at 375 instead.

3 or 4 chicken breasts
5 tbsp Apricot preserves
3 tbsp balsamic vinegar
3 tbsp soy sauce
4 tsp Dijon mustard
salt and pepper
1 cup chicken broth/stock
1 1/2 tsp grated peeled fresh ginger

Preheat oven to 375.

In small bowl, stir preserves, vinegar, soy sauce, ginger, and Dijon until blended.

Season chicken with salt and pepper and place into a baking dish.

Pour the chicken broth/stock in the baking dish around the chicken pieces.

Brush 1/3 of the glaze over chicken and roast for 10 minutes.

Repeat until chicken is cooked through.

When done remove pan dripping and place in a small saucepan and boil down to reduce.  You can also add a bit of water/cornstarch slurry if it isn't thickening up.


I served this with a packet of noodles and peas.  The sauce is overwhelmingly sweet.

2/15/2013

Balsamic Chicken

Here is another Pinterest Recipe.  You can find the original recipe at Sugar and Spice by Celeste.


4 boneless, skinless chicken breast halves
Salt and freshly ground black pepper
1/3 cup balsamic vinegar
2 tablespoons Dijon mustard
1 tsp. dried rosemary (would skip this next time)
1 tsp. sesame seeds (would skip this next time)
Olive oil

Preheat oven to 375 degrees. 

Drizzle a little olive oil on top of each chicken breast. Season chicken with salt and pepper. Arrange in an oven-safe baking dish.

In a bowl, whisk together balsamic vinegar, mustard, and rosemary. Brush mixture all over chicken. Sprinkle the sesame seeds on top of the chicken.

Bake for about 40 - 45 minutes, or until juices run clear and chicken is cooked through.

Wow, what a mess!!!   The pan has been soaking overnight.



I served it with green beans and garlic pasta shells.  It was pretty good, but next time I would skip the rosemary and sesame seeds.  It really didn't do much for the chicken.  I would also grill the chicken and baste it with the sauce.

2/14/2013

Chicken Taco Chili

Here is what I made last night for dinner.  You can find the original recipe at Photo A Day.

Servings: 10

1 onion, chopped
1 16 oz can black beans
1 16 oz can kidney beans
1 8 oz can tomato sauce
10 oz package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies slightly drained
1 packet taco seasoning, I just used a bit of my homemade seasoning
1 tbsp cumin
1 tbsp chili powder (used a bit more as I didn't have any chilies in my tomatoes)
3 boneless skinless chicken breasts 

Combine beans, onion, corn, tomato sauce, tomatoes, cumin, chili powder and taco seasoning in a slow cooker.

Place chicken on top and cover. Cook on low for 8 hours or on high for 4 hours.

Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir it in.

You may serve this with shredded cheese, sour cream, avocado etc...


This was another winner for us.  Miss V actually had two full bowls.

Valentine's Cookies with Marshmallow Fondant

Ok here are the beautiful cookies I just finished up for Miss V's Class Party.



For the Cookies
6 cups flour
4 tsp baking powder
1 tsp salt
2 cups unsalted butter - room temp
1 1/2 cups granulated sugar
2 eggs - room temp
4 Tbsp milk
3 tsp vanilla
Combine flour, baking powder and salt and set aside.
Cream sugar and butter, then add eggs milk and vanilla.
Slowly add the flour mixture and beat until combined.

Roll out on waxed paper about 1/4 inch thick and then put into the fridge for 20 to 30 minutes.  While chilling preheat oven to 350.






After chilling, cut out shapes and place them on a parchment lined cookie sheet.





I can not stress this enough, keep everything; pans, dough, cookie cutters cold.  This makes it so much easier.  Between batches I would chill the pans in the fridge and the cookie cutters in the freezer.

Bake for 10-12 minutes.  You do not want them to brown.  I did find that 10 minutes were perfect for this size cookie.

See the sheen on them, this was taken about 8 minutes of bake time.  These are NOT done.  Make sure to watch them and when the sheen is gone they are done.



 When one batch came out of the oven, I put them on the table and immediately placed a fondant heart on each cookie.  When that is done, go back and press GENTLY on the fondant.  It should have warmed up nicely and it when cooled it will be adhered to the cookie.





Again I made a batch of Marshmallow Fondant.  This time I flavored them with banana extract and tinted them different shades of pink.






Aren't they pretty???

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