Subscribe: amy and ann
http://amyandann.blogspot.com/feeds/posts/default
Added By: Feedage Forager Feedage Grade B rated
Language: English
Tags:
add  amy twomey  amy  ann west  ann  cheese  chicken  cream  gluten free  green  photo amy  photo ann  photo  west 
Rate this Feed
Rate this feedRate this feedRate this feedRate this feedRate this feed
Rate this feed 1 starRate this feed 2 starRate this feed 3 starRate this feed 4 starRate this feed 5 star

Comments (0)

Feed Details and Statistics Feed Statistics
Preview: amy and ann

amy and ann



A collaborative place for Two Moms, photographers, cooks and friends to share bits and pieces of their world.



Updated: 2017-02-07T22:54:52.310-06:00

 



Life Got Full.

2010-09-19T08:18:05.092-05:00

(image)

You can find us over at our other blogs for awhile.

We hope to be back some day, but for now keep up with us over at:

DOLLOP + I AM A CELIAC


Happy Cooking,

amy and ann



{delightful} Gluten Free Chocolate Candy Bites

2010-09-17T06:00:02.693-05:00

(image)
Today's recipe is a little something sweet. Who doesn't like a good chocolate candy recipe?

(image)

I know these will be gone at my house in less then 30 minutes. Enjoy! This is a great recipe to get your kids involved in. My kids love taking turns stirring...and sampling along the way of course.
Gluten Free Chocolate Candy Bites
by amy twomey

ingredients
3 packages of gluten free German Chocolate
6 c. big marshmallow's
2 c. crushed up pecans
1 T. cream
(image)
Using a double broiler melt the chocolate and marshmallow's until smooth. Add pecans and cream. Stir well. Remove from heat and begin dropping spoon size drops onto a sheet of wax paper.
Let cool and harden. I put mine in freezer to speed up process!



1 Comments

2010-09-15T16:53:07.690-05:00

(image) photo by ann west

(image)
photo by amy twomey



1 Comments

2010-09-13T06:00:00.749-05:00

(image)
photo by amy twomey

(image) photo by ann west



{nibble} drunk manchego spread

2010-09-10T08:06:57.662-05:00

Something easy and yummy for company!I LOVE cheese. All kinds, all textures, love it. Lately I have been taken with Manchego. I just love saying it. I feel like I should be in spain walking on a cobble stone street. I might stop in the local dive and order some wine, manchego and chorizo. Doesn't that sound fun?here is a fun fact: Did you know that Manchego is named for the Spanish region of La Mancha, which is also the home of Don Quixote!drunk manchego spread by ann west1-2 wedges of an aged manchego. Ask for one with a nice bite to it!olive oilroasted garlicsaltpepperred pepper flakesitalian seasonings, basil, oregano etc...paprikaa squeeze of lemonchunk your cheese and cover with olive oil. Add your spices as you like and let sit for at least 8 hours. A day would even be better. Serve with a sturdy cracker or some nice bread. enjoy!ps. i could also see adding a little more lemon and drizzling this over grilled asparagus - yum![...]



1 Comments

2010-09-08T06:00:09.238-05:00

(image)
photo by ann west
(image)
photo by amy twomey



5 Comments

2010-09-06T06:00:10.648-05:00

(image)
by amy twomey


(image) photo by ann west



{companions} Stuffed Hummus Jalapenos

2010-09-03T06:00:10.002-05:00

(image)
Sinfully good...roasted Jalapenos. Typically I make them stuffed with cream cheese and wrapped in bacon but today I decided to try something new. They are infused with sizzling goodness. I use the oven *see below, or if I am in a huge hurry I will broil them, watching them very carefully and flipping them along the way.

(image)
Stuffed Hummus Jalapenos
by amy twomey


ingredients

12 jalapenos
1 container of hummus or homemade hummus even better
Queso Fresco Mexican cheese

(image)
Preheat oven to 400 degrees. Remove inner seeds and wash well. Stuff each jalapeno half with hummus. Cut strips of Queso Fresco Mexican cheese and put one slice in center of each jalapeno. Arrange wrapped jalapeno halves in a single layer on a medium baking sheet. Bake in the preheated oven 45 minutes, or until bacon is evenly browned and crisp.

(image)

* I also stuff with whipping cream cheese and shredded cheddar cheese with bacon wrapped around the jalapeno for another time. Both are different and each mouth-watering-good!




0 Comments

2010-09-01T06:00:02.605-05:00

(image) photo by ann west



(image)
photo by amy twomey



2 Comments

2010-08-30T06:00:10.873-05:00

(image)
photo by amy twomey

(image)
photo by ann west



{crave} the ultimate theta burger

2010-08-27T06:00:01.353-05:00

All I can say is Johnnies, in OKC. If you haven't been there it is a must. A childhood staple for me. The caesar burger, the old fashioned, and the famous THETA were among my favorites from their extensive menu. The Theta though, she is a beauty!Of course I took a little liberty on my "mock" theta burger. These are bison!I used colby - jack .... Johnnies had good ole american (shredded for extra melt effect)! Pickles, mayo and a sweet and smokey BBQ sauce. Nothn' better!So here it is ... be prepared ... it is not for the light at heart and fair warning it will soon become a {crave} for you as well!The "mock" Theta by ann westA bun - soft and friendlyyour burger grilled just for you with the cheese of your choice (cheddar or colby jack)thin sliced onionhickory smoked thick BBQ sauce of your choicepickles (here for my recipe) or bubbies a great brand pickle!mayo - on the top side of the bunThere you have it friends... pure bliss![...]



0 Comments

2010-08-25T06:00:01.644-05:00

(image)

photo by ann west


(image)
photo by amy twomey



3 Comments

2010-08-23T06:00:01.489-05:00

(image)
photo by amy twomey

(image) photo by ann west



{companions} minted coleslaw & new mexican corn bread

2010-08-20T06:00:03.361-05:00

Below are the first two posts we had as a team. Amy posted her yummy cornbread and I posted my favorite minted coleslaw. Both of these are great for summer food! enjoy.photo by ann west Green is always an inspiring color for me. In the past, it has normally been attached to spring and it was Kelly green or nothing. But now we have so many varieties of green ... lime, avocado, celery, green apple ... greens are happy, serious, silly ... green compliments most other colors as well ... yellow, blue, pink, purple, brown ... I love my grey couch with green pillows they make all the difference. And who doesn't love Kermit the frog!Enjoy this all green fresh spin on coleslaw!A Hint of Mint Coleslaw recipe by ann westgreen cabbage sliced thin (I like to keep this an all "green" & white slaw)green onionfresh mint - slicedfresh basil - slicedcilantro choppedI believe that these herbs should be used to taste - but just in case I use around 8 -10 leaves of mint and basil and a handful of cilantro______dressing...3/4 cups mayonnaiseblack pepper & salt to taste1 tsp sugardash of cayennejuice of 2 limesSlice your cabbage and cut your onion, mint, basil and cilantro. Mix your dressing and toss with the cabbage. Add the herbs and onion and toss again. I love this fresh, yummy and beautiful green slaw. It is wonderful with spicy BBQ or fish tacos.photo by amy twomeyIf I was told that I could only have one food for the rest of my life it would be a serious toss up between beans and cornbread. I am a huge fan of cornbread, who isn't right? I had to re-workand dig for amazing new recipes when I discovered I was Celiac and had to 100% commit to a gluten free diet for life. So, along with that came a new recipe for cornbread given to me by my Mom who makes this for my Dad who also is a Celiac. I love it. My friends who come over to eat love it. My kids love it. It is a recipe I now make for my family all the time and I hope it is a recipe that my children will one day make for their kids too. It is an easy to make, delicious-must-try.new mexican cornbread recipe by amy1 can (14-16 oz.) cream style corn1 ½ cups corn meal1/3 cup butter, melted1 teaspoon baking powder2 eggs, slightly beaten½ teaspoon baking soda1 teaspoon honey1 teaspoon salt (optional)¾ cup milk1 ½ cups grated cheddar cheese1 can (4 oz.) chopped green chilisIn a large bowl, combine all ingredients except cheese and chilis. Mix well.Pour half the batter into greased 9” square pan. Sprinkle with half the cheese and half the chilis.Add the remaining batter and top with the rest of the cheese and chilis.Bake at 400 degrees F for 30-45 min.Cool slightly and serve warm.[...]



2 Comments

2010-08-18T06:00:00.247-05:00

(image)
photo by ann west

(image)
photo by amy twomey



1 Comments

2010-08-16T06:00:05.372-05:00

(image)
photo by amy twomey

(image) photo by ann west



{the dish} cream cheese chicken enchiladas

2010-08-13T06:00:05.597-05:00

Amy and I got together last year a couple of times to cook for our families. It was great ... we spent time talking, solving world problems and knock out 2 large casseroles of chicken enchiladas for our families. Of course we had the best intentions of cooking together every other week ... then every month ... now we just get it in when we can ... life sometimes takes precedent. I hope this year we get to spend more time cooking together, inspiring each other and feeding our families and friends! enjoy! I can not remember where I got the idea of adding cream cheese to my enchiladas, but throughout the years this recipe has changed so many times until this. This is by far the best way to eat chicken enchiladas. Filling and a completely satisfactory meal. A great meal for entertaining a big group of people. They are super easy to make, and I believe taste better then any enchiladas you will get out at a restaurant. I love this recipe.cream cheese-chicken enchiladas by amy twomeyingredients3 big packs of chicken breasts1 large yellow onion4 hatch green chili's1 bag of shredded Monterrey jack cheese3 bricks of cream cheese2 TBS butterwhite or yellow corn tortillas1 box of gluten free chicken brothbuttermilksalt and pepper to tasteavocado*avocado salsa verde by ann west[see ann's post for this here]Saute your chicken and turn heat off and cool. Move chicken from pan and into a bowl. Use pan to saute butter and chopped onion and salt and pepper until onion is browned. Now shred chicken into the bowl and add into the pan with the onions. Add chicken broth and turn heat to low and cover for 15-20 min. Drain broth. Sometimes I prep chicken the night before I actually make enchiladas and place shredded chicken in a zip lock bag in fridge if you have limited time to cook.make your Avocado Salsa Verde and set it aside.in a saute pan saute some butter and add cream cheese until melted. Add in chicken and stir well. May add more salt and pepper to taste.warm a huge handful at a time of corn tortillas wrapped in a damp paper towel in microwave for 90 sec to 1 min. removeset out your casserole dishes and fill bottom of each dish with about 1/2 inch of buttermilk.using a towel hold one warn enchilada in your hand and use a spoon to scoop chicken mixture into center of tortilla and roll it up and begin placing in rows in the casserole dish on top of buttermilk. Continue until dishes are full of enchiladas.spread avocado verde salsa all over tops of enchiladas, add the chopped hatch green chili's all over and cover entire enchilada's with handfuls of shredded cheese.cook @ 350 for 25-30 min until cheese is melted.will serve 2 big families. So invite friends over to share this yummy meal.We always eat this with rice and my lazy day pinto beans.[...]



3 Comments

2010-08-11T06:00:05.287-05:00

(image)
photo by amy twomey


(image)

photo by ann west




2 Comments

2010-08-09T09:07:26.552-05:00

We hope your summer has been a blast. We are nearing on a year anniversary for amy and ann and we thought it would be fun in the next couple of weeks to revisit some of our favorite photos! Hope you enjoy!

amy & ann


(image) photo by ann west

(image)
photo by amy twomey



{in the pot} Gluten Free Potato, Sausage, Navy Bean Soup: AKA :: Yellow Soup

2010-08-06T06:00:06.537-05:00

This is my sons favorite thing to eat, his comfort food if you will. So, of course when opportunity knocks for any type of celebration what-so-ever this soup is requested and all family must be there to eat it....grandparents, cousins, aunts and uncles...it is time for "Mama's Yellow Soup". I make this about 4 times a year...always for birthdays, some time around the holidays when the family is gathered together again, and when my son isn't feeling well and on the verge of recovery. So enjoy "My Yellow Soup" from My kitchen to yours! This soup is the beginning of a tradition to be passed down in generations. I love beginning traditions with food.Gluten Free Potato, Sausage, Navy Bean Soup: AKA :: Yellow Soupby amy twomeyingredients1 large bag of big organic potatoes, whatever is available, skinned and chopped big2 cups cream1 yellow onion(optional)1 tsp gf Worcestershire sauce4 cloves garlicsalt and pepper to tastecelery seedcelery saltcayenne peppernutmegshredded cheddar cheese1 cup sour cream2 small packages of gluten free sausages, grilledgreen onion(optional)Begin with soaking and cooking the navy beans. Then as they are close to be finished, drain and clean beans and add water filling the pot just over the beans. Bring to a boil again and then turn to medium heat. Take half of the beans out and pure them and put them back into the pot. Stir well. Now you are ready to peel the entire bag of potatoes, and add the potatoes to the pot. I add a handful of sea salt while boiling. Cook until potatoes are very mushy and soft.Chop up the garlic, and onion(optional) and add to the pot with the cayenne pepper, nutmeg and salt and pepper to taste.Stirring well and sure that the heat is medium to lo so the bottom of the soup doesn't burn in your pot. Water as needed. Add 2 cups of cream, sour cream, Worcestershire sauce, 1/2 tsp celery salt, and 1/2 tsp of celery seed, Turn heat to very low for a few hours(checking always and stirring, may need to add cream if needs more liquid). Add in 4 c. shredded cheddar cheese, stirring well.Set out shredded cheddar cheese in a bowl for topping. Add grilled sausage to the pot at the last minute and let cook for a few more minutes.May also dice green onion as a topping(optional). [...]



2 Comments

2010-08-04T06:00:03.489-05:00

(image) photo by ann west

(image)
photo by amy twomey



2 Comments

2010-08-02T06:00:03.506-05:00


(image)
photo by amy twomey

(image) photo by ann west



{grabbing greens} panzanella salad

2010-07-30T06:00:06.859-05:00

This is one of the freshest best summer salads there is. Panzanella is a simple salad of tomatoes and stale bread. It is soooo easy and you probably already have most of the ingredients in your kitchen right now. So when your friends call you over for that summer pot luck... now you have something to bring.As with most italian dishes basil is key. I happen to have some growing in my garden... yea! Mind you the basil is about all that is growing in my garden these days - those darn tomatoes didn't take!Nothing that a quick trip to the farmers market or good grocer can't fix. Enjoy this simple and delicious salad!panzanella by ann west4-5 fresh ripe tomatoes - cut into chunks2-3 thin slices of red onion1 tbls capers2-3 cloves fresh garlic - crushed and rough choppeda handful of fresh basil choppedolive oil (1/2 - 3/4 cup)red wine vinegar (1/4 cup or more)salt peppercroutons (homemade or store bought) - large rough cutred pepper flakes (optional)(I believe traditionally this salad is served with a good mozzarella - so feel free to add that or some parm if you like!)mix everything together. I probably use about 1/2 cup olive oil and 3 - 4 tbls red wine vinegar but this mix is a personal preference. Toss and let sit for 1 - 3 hours. Depending on how juicy your tomatoes are you may need to add more olive oil and vinegar as you go. If possible toss once or twice. I like to add a few more croutons before serving so you have a variety of textures![...]



2 Comments

2010-07-28T06:00:00.570-05:00

(image) photo by ann west

(image)
photo by amy twomey



3 Comments

2010-07-26T06:00:06.455-05:00


(image)
photo by amy twomey

(image) photo by ann west