tag:blogger.com,1999:blog-68941175886078636072023-11-16T02:54:26.180-08:00Monkey See, Monkey Do...Look, Mimic, Eat, and Enjoy.....dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.comBlogger41125tag:blogger.com,1999:blog-6894117588607863607.post-67219683651558324042012-03-14T07:29:00.002-07:002012-03-14T07:29:52.934-07:00The Infamous Napa Cabbage Salad....<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SKO5Oq0ySAEndJE2yjYM_ASl6tkCH60zwyGEhBGv9lrQPKxZ2qSOaYRQP6xKYdF1z-fPNYRV3w309iuTrxBAETAS8UrDAEHZbrJNDf0E3lZtUEMuftjfagrSK1skeODPH9JmRtZRZD-6/s1600/IMG_3053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8SKO5Oq0ySAEndJE2yjYM_ASl6tkCH60zwyGEhBGv9lrQPKxZ2qSOaYRQP6xKYdF1z-fPNYRV3w309iuTrxBAETAS8UrDAEHZbrJNDf0E3lZtUEMuftjfagrSK1skeODPH9JmRtZRZD-6/s640/IMG_3053.jpg" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Good Morning All...Been a while, I 'm still trying to be consistent but it's pretty damn hard to take pictures while you cook and attempt to cook during the day to have decent natural light! Oh, and having a 3 year old helps too! Oh, and the fact that I take step by step photo's and then forget to take the "final product" photo because I can't get the food in my mouth fast enough (happens more than I would like to admit, heehee)</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">My brother and sister in law have been requesting this recipe on the blog since I started, so it is finally here. This was one of those recipes that I had mentioned above, gone before the final snap was taken (may have happened a few times.)</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"> SO, the story goes...Shawn, "What is that?" Me, "Napa Cabbage Salad..." Shawn, "Gross, I don't eat cabbage....Gross." Me, "Try it, you'll love it..." Shawn, "Yuck, I'm not going to like it!" Shawn proceeds to take a bite, look at me with a smile, and inhale the rest of his plate! Shawn, "Can I have the recipe?" Me, "Sure." SO, with that being said, if you do not like cabbage, reconsider for the sake of this recipe. One, napa cabbage does not have that "cabbage taste or texture." Really, I promise...I am a cabbage hater, I won't even touch sauerkraut if I'm making something with it, I make my friend DD open it, pour it in and stir until I can no longer see or smell it!!</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Shawn has requested this salad at every family function since.....</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: large;"><u><b>Napa Cabbage Salad</b></u></span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-small;">Recipe from our family cookbook, author My Mom </span></span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">2 Large heads of Napa Cabbage </span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 bunch green onion, sliced thin</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/2 stick of butter or margarine</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">2 pkg of ramen noodles, crush them up in the bag, seasoning packet saved for another use.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 small pkg slivered almonds (sliced ones work fine too)</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">handful of sesame seeds *see my note at the end of blog about purchasing hint*</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Dressing:</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1 cup of Canola or minimal flavored oil, I would NOT use olive oil here, it will skew the flavors</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">3/4 cup sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">2 Tablespoons soy sauce</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">1/2 cup red wine vinegar</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">A couple notes about serving size. This amount above makes ALOT! However, it will get eaten, I promise you! It will also keep it's crispness with the dressing on for a day after you make. It also behaves like spinach and mushrooms and lettuce and....that it will "deflate" down to a normal size serving once you add the dressing (or heat up.)</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Directions:</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Melt butter in large saute pan, or sauce pan (whatever you have) over medium heat. Add broken up ramen noodles to butter and stir until browned. Pour onto paper towel lined plate to cool. Be aware, these will turn golden and then burn in seconds, so once color starts to show, pay constant attention.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Add almonds to same pan over low heat and toast slightly, add sesame seeds to warm up and toast a bit and set aside to cool.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">Mix cabbage, onion, noodles, almonds and sesame seeds. Mix the dressing and toss. Add the dressing a lil' at a time, I have found that it does not require the entire amount.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">NOTES ON THE RECIPE:</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">~If taking as a dish, place ramen/almond/sesame mixture in a ziplock and add after dressing. The moisture of the cabbage during transport can make the ramen mushy.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">~If cutting serving size in half, I always make full amount of dressing, I find the flavor changes if you cut it in half.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">~If you find throwing the seasoning packet of ramen wasteful, you can sprinkle on browned noodles after they are cooled but it does add quite a bit of salt so be aware, you may not like the end result. I like salt so it doesn't bother me, but I do not typically do this.</span></span><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;">~ Buy your sesame seeds in the international aisle of your grocery store rather than the spice section. You will save a ridiculous amount!</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></span>dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com0tag:blogger.com,1999:blog-6894117588607863607.post-15875040372021619632012-01-20T05:30:00.001-08:002012-01-23T05:31:06.576-08:00Easiest "Fancy" Salad Ever....Recognize this?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTliGVFNr2osiWzsY3G1HFB6L4Bb0rpIYI3kJBSkU7QXRpgalggrQio2cB7xUCGMlkMhoBwiQvN0GEe0r17pkKR2xiUZfbXDT_cNAHfnmVzUa_ZmWPVKgRi-o44UMtJ28g2DwlBFPs-d1s/s1600/IMG_2431.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTliGVFNr2osiWzsY3G1HFB6L4Bb0rpIYI3kJBSkU7QXRpgalggrQio2cB7xUCGMlkMhoBwiQvN0GEe0r17pkKR2xiUZfbXDT_cNAHfnmVzUa_ZmWPVKgRi-o44UMtJ28g2DwlBFPs-d1s/s640/IMG_2431.jpg" width="640" /></a></div>
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I'm a rebel! And I'm here to tell you....a lil' rebelliousness can go a long way (ask my mom.) So please....read below....break the rules....<br />
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A small change can make a huge difference especially in salad dressings.
In this case, it takes it from boring to<i><b> fabulous </b></i>(and you must say that in a high pitched-singing kind of way or the word doesn't have the same affect, you know what I'm talking about, just do it, it's fun.)<br />
<br />
Everyone is going to
be impressed.<br />
<br />
It's definitely not necessary to give away your
secret....It is definitely not necessary to tell....definitely,
definitely not......(rainman reference)<br />
<br />
the reason this is so
fabulous....the dressing.....it's, it's.......<br />
<br />
bottled! *GASP* *Silence* *crickets*<br />
<br />
a foodie
"NO-NO"....but like I said, "I'm a rebel!" <br />
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Yes, it is the Good Season's Italian dressing carafe....I love it, even though I don't usually follow "the lines," I like them there for reference.<br />
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I'm still going to rebel in this recipe and not "follow the directions" but only with the ingredient list...measurements will remain as directed.<br />
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This recipe came from my mom, Deanna. She made this salad and we all flipped for it. It was gone so fast! Now, the pictures I have included are actually missing some ingredients because I threw this together very last minute and just happened to have my camera sitting on the counter (it's usual place.) So, I snapped a couple photo's thinking I would eventually make the "true" or at least my "jazzed up" version of the salad. I'm going to post this with the boring photo's, because I'm pretty sure most of you know how to add additional ingredients to a salad without having to see it in a photo---- maybe i'll snap another at a later date with all the ingredients but for now---You'll get the gist.<br />
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<span style="font-size: large;"><u><b>Dressing:</b></u></span><br />
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- 1 packet of Good Seasons Italian dressing mix<br />
- White Balsamic Vinegar - it will be at your grocery store-- you have just never looked for it. <br />
- Light Olive Oil or Light extra virgin olive oil - it's a very neutral, lighter tasting olive oil (I have used regular in a pinch but the "Light" tastes much better)<br />
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Mix just like the packet says except use the white balsamic in place of the red wine vinegar and the Light Olive oil in place of whatever the oil the packet states (I think it may be veg oil - yuck~)<br />
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<u><b><span style="font-size: large;">Salad:</span></b></u><br />
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- Romaine or a mix of greens, being careful if you use delicate greens, use a light hand w/ dressing<br />
- Red Onion<br />
- Pear (red is prettiest), sliced thin<br />
- Pomegranate seeds<br />
- Candied Pecans, you can buy them candied, or you can just use regular and toast them in over (375, 10m when you can smell them they are done) or you can candy them yourself but it's a pain and I don't do it. <br />
- Goat Cheese, crumbled (you can use a variety of cheeses here but creamier, crumbly work best...ex. feta, gorgonzola/blue, etc...)<br />
- whatever else you want to add...I like cucumbers so I add those but the "sky is the limit"<br />
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MIX AND EAT!!!!!!!!!! <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRo8mRtylGYgcjdiViSgakneiDRDVbfZV8keBfwsJpDc8AolYhaEpD7pNcGyTeIRiiML2sxFRSQkeeKydHLNUsYWFF5BqWMawAzeVpA6HjzBMZ20wS4s7lfXrBsLy8X8qlU1athZl3X6R/s1600/IMG_2443.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFRo8mRtylGYgcjdiViSgakneiDRDVbfZV8keBfwsJpDc8AolYhaEpD7pNcGyTeIRiiML2sxFRSQkeeKydHLNUsYWFF5BqWMawAzeVpA6HjzBMZ20wS4s7lfXrBsLy8X8qlU1athZl3X6R/s640/IMG_2443.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Missing cheese and pecans...but still scrumptious!</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com0tag:blogger.com,1999:blog-6894117588607863607.post-40980047977595168822012-01-19T19:35:00.000-08:002012-01-20T05:41:27.499-08:00Homemade Whole Wheat Pop Tarts<div class="separator" style="clear: both; text-align: center;">
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H, my son, has become addicted to pancakes.....He used to be addicted to eggs.....Over easy eggs to be exact, but now, pancakes! I am SICK OF MAKING PANCAKES! I'm sick of making a lot of them and freezing them, I'm sick of running out of them and making another batch. I am happy to be out of the egg stage though......making an egg, to have him not touch it, then it solidifies into this amazing adherent mess on the plate....Ugh, EGGS!<br />
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So, I had a thought, what did I like to eat when I was a kid....Toaster Strudels! Not really pop tarts, but the flakier ones, with the frosting that you put on yourself....the one that my dad would make for me every morning, and the one, where he taught me the best way to warm up the plastic packet of frosting (gross) was to hold it between the palm of your hands rather than microwaving so it had the perfect "spreading consistency" (really gross) Ohhhhhh, those were GOOD!!! Love the days before we knew about all the weird crap in our food.<br />
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I made a homemade poptart....I made the whole wheat pie crust a day in advance and kept it in the fridge (freezing the rest.) I made the filling all healthy yet yummy of different berries (frozen but fab.) I was thinking, this kid is going to LOVE ME! He is going to think, holy moly, dessert for breakfast...YES!<br />
<br />
He wouldn't touch it! I was in the giving mood, I offered it to my husband. Again, wouldn't eat it, stating "I'm not eating all that sugar!" (don't know who he was trying to kid...) I replied, "it's healthy," reply, "maybe later"...<br />
<br />
WHAT, no takers on a warm, just out of the oven, berry poptart with a sprinkling of sugar on top??????<br />
<br />
i ate it. <br />
<br />
it was wonderful.<br />
<br />
i want another one right now.<br />
<br />
i'm fat.<br />
<br />
not really, it's healthy.<br />
<br />
<u><span style="font-size: large;"><b>Whole Wheat PopTarts </b></span></u><br />
<span style="font-size: x-small;">pie crust adapted from "<a href="http://www.cheekykitchen.com/2010/07/perfect-whole-wheat-pie-crust-homemade-pop-tarts.html">Cheeky Kitchen</a>", filling made up by me...</span> <br />
<br />
<u><b>CRUST:</b></u><br />
1 C whole wheat<br />
1/2 C white flour<br />
2 t sugar<br />
1/2 t salt<br />
½ c. cold butter, sliced (keep butter in fridge until adding- you want it COLD)<br />
5-7 Tbsp. cold milk<br />
<br />
Put flour, sugar and salt in food processor. Pulse to mix. Add butter, pulse until it looks crumbly, like peas but smaller--- then add milk, maybe 3 Tablespoons at first and then pulse, and then run for a couple seconds, if you can tell that it isn't going to come together into a ball, add another tablespoon or 2 (use your best judgment) pulse, and then leave on for a couple second (it took 6 tablespoons for me). It will eventually all firm up in one side of your processor. Dump out onto a flour surface and just maneuver it enough to get it into a ball and place in fridge until ready.<br />
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<br />
<br />
<u><b>FILLING</b></u>:<br />
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<br />
You could fill these with anything---you could cut up apple...put it on the stove with a lil' water, cinnamon, vanilla, allspice, nutmeg, tad bit a sugar...cook until it's just falling apart. You could use all jelly/jam, chocolate, Nutella, peanut butter, anything... I used frozen berries and a bit of "just fruit" jelly because it is what I had.<br />
<br />
1 c. frozen mixed berries, still frozen<br />
3-4 T jelly- I used blackberry "all fruit" but whatever you have will work<br />
water<br />
<br />
Put fruit in small sauce pan and warm up until thawed and starting to become liquid. Smoosh the fruit with a fork or spoon to help it thicken a bit. If it's too thick add water (tablespoon at a time.) Add your jelly and stir. If your mixture is "too loose," let it cool a bit before deciding your next step. It will not be to a boiling point when inside the poptart, just "appropriately hot" so it will firm up a bit....if you still think it is all too liquid you can add a touch of cornstarch to your mixture.<br />
<br />
Cool filling and add a couple tablespoons to your poptarts!!!<br />
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<u><b>WHAT TO DO:</b></u><br />
<br />
I pulled my ball out (hahaha-dirty) and split it into 4 hunks, 1 hunk
makes one poptart. roll it into long oval and fold over or cut into
rectangles if your a perfectionist (or wanting to take a photo) add
filling, leaving an edge. Using a fork, seal edges....poke a couple
holes to let steam out. I used, whole milk because it was all I had but
if you had cream it would work better....brush some milk over the top,
sprinkle with a lil' sugar....(you can skip the sugar but my filling had
very little sugar so I wanted some sweetness to hit the tongue first)<br />
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<br />
Bake at 400 degrees, for 10-12 minutes....all depends on your
oven, watch for your edges to brown. Remember this is whole wheat
dough, it's not going to be as pretty as regular...it's not going to be
as golden or as flaky but I tell ya, it's pretty damn good for being
better for you!<br />
<br />
Chow down!!<br />
<br />dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com0tag:blogger.com,1999:blog-6894117588607863607.post-1896492751763522442012-01-14T08:13:00.000-08:002012-01-14T08:13:57.244-08:00Garlic Chicken with Israeli CousCous "Casserole"<div class="separator" style="clear: both; text-align: center;">
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Hello All....I've been tardy in posting this because I'm trying to figure out how to add a tab at the end of my posts with the "printer friendly" version of my recipes but it is not as easy as I anticipated. There are a few different ways of doing it so I'm in "research" mode....So, again, apologies!!<br />
<br />
<br />
My mom made this recipe and I had some warmed up as leftovers and fell in love. It is very tasty and it's a CASSEROLE! I never like casseroles, so when I do stumble upon a good one, it tends to be a keeper. This is going to seem like a lengthy meal and does have a few steps. My suggestion is start it a day or two in advance or early in the day. The chicken benefits from longer marinating time and you won't feel so bogged down by multiple steps.<br />
<br />
A couple of notes before you start....be sure to have a LARGE saute pan to brown chicken or do it in batches. My couscous is a lil' darker in color then it should be and this is because my chicken started to burn before it was sufficiently brown, therefore making my pan sauce darker. This will also allow your chicken to cook a bit longer in your pan and the cook time will not have to vary.<br />
<br />
I did not take a million photo's with this dish...more because I was rushing through some of it and then I lost light....so maybe at a later date when I make again, i will update post with more photos.... <br />
<br />
<u><b>Garlic Chicken with Israeli CousCous Casserole</b></u><br />
<a href="http://www.foodnetwork.com/recipes/anne-burrell/garlic-chicken-in-casserole-with-israeli-couscous-recipe/index.html"><span style="font-size: xx-small;"><i>Adapted from Anne Burrell on Food Network.</i></span></a><br />
<br />
<b>Chicken:</b><br />
<br />
2 whole garlic bulbs<br />
1 lemon, zested and juiced<br />
1 large bunch thyme, leaves only<br />
1 tablespoon cumin <br />
Pinch crushed red pepper flakes<br />
Kosher salt<br />
Extra-virgin olive oil<br />
1 (4 to 5-pound) chicken, cut into 8 to 10 parts<br />
<h3>
<span style="font-size: small;">CousCous:</span></h3>
Kosher salt<br />
2 cups medium-size Israeli couscous<br />
Extra-virgin olive oil<br />
1 large onion, sliced<br />
3 ribs celery, sliced thin<br />
Pinch crushed red pepper flakes<br />
1 1/2 cups dry white wine<br />
3 tablespoons tomato paste<br />
Large pinch saffron<br />
2 zucchini, cut into 1/2-inch dice<br />
2 to 3 cups chicken stock<br />
1/2 cup pine nuts, toasted<br />
3 scallions, white and green, sliced thinly on the bias<br />
<h2>
Directions</h2>
<div class="instruction">
Chicken:</div>
Preheat the oven to 375 degrees F. Wrap Garlic in tin foil and roast them until they are soft when squeezed, about 30 minutes.
Remove them from the oven and let cool.<br />
<br />
When the garlic bulbs are cool, slice the tops off and squeeze out the roasted garlic. Add the garlic to a food processor or a bowl, along with the lemon zest, lemon juice,
thyme, cumin, crushed red pepper and salt, to taste. Add a little olive
oil and puree or mash into a loose paste. Massage the mixture all over
the chicken pieces and let sit for at least 1 hour.<br />
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<br />
Couscous:<br />
Bring a pot of well salted water to a boil, over medium heat. Add
the couscous and cook it until it's about 2/3 of the way cooked, about 5
to 6 minutes. Drain and reserve.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVt2AKOOYtZcrYZST4yes6P3ruiksy4MjtrytSrZPiIzimll-oJrEf2zocIJKN5Q1C-kkFZm245pAApO0btpUwS5ywlIn-J1xjiCWV5w23kAoi-pP3AAutaC_ttbAdeFPpOezcSMPx-Hs8/s1600/GarlicChixcous+5x7+print.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVt2AKOOYtZcrYZST4yes6P3ruiksy4MjtrytSrZPiIzimll-oJrEf2zocIJKN5Q1C-kkFZm245pAApO0btpUwS5ywlIn-J1xjiCWV5w23kAoi-pP3AAutaC_ttbAdeFPpOezcSMPx-Hs8/s400/GarlicChixcous+5x7+print.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trader Joe's "mixed couscous"</td></tr>
</tbody></table>
<br />
Coat a large saute pan with olive oil over medium-high heat. Add
the chicken to the pan and brown it on all sides. Remove it to a plate,
drain the fat and add the onions and celery. Season with salt, to taste, and the crushed red pepper. Deglaze
with white wine, scraping up all the crud on the bottom of the pan and
cook the onions and celery for 7 to 8 minutes. Stir in the tomato paste and cook for another 2 minutes. Add in the saffron, zucchini, cooked couscous,
and chicken stock. Stir to combine, then taste and adjust seasoning,
if needed. Transfer the mix to an ovenproof dish. Nestle the chicken,
skin side up, in the couscous and cover with foil. Add some more chicken stock to keep everything nice and moist. Sprinkle with pine nuts and cover with foil. Place the baking dish on a sheet pan.<br />
Roast the chicken for 20 minutes, covered, then remove the foil and roast for another 10 to 15 minutes.(My chicken required longer cooking because of my "browning situation")<br />
Remove the chicken from the oven CHECK TEMP OF CHICKEN and top with scallions before serving.<br />
<br />
Enjoy! <br />
<br />
<br />
<br />
<br />dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com3tag:blogger.com,1999:blog-6894117588607863607.post-62839952920910258132011-11-21T05:34:00.001-08:002011-11-21T05:43:39.766-08:00Monday Morning Nonsense....I didn't have a food post today but I had a couple funny pics of H. These may help those of us in the D remember what summertime looked like...(considering it is, once again, cold and rainy today.....)<br />
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<br />dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com1tag:blogger.com,1999:blog-6894117588607863607.post-70864326634790525332011-11-17T07:27:00.000-08:002011-11-17T07:27:06.034-08:00Banana Muffins - For those left over brown bananas on your counter or freezer.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4X4gYk7qKrjeMpey91JpqsHdGQ6iAIgOylnsYMi-2wv8dY0k139WGBAHgmYtY4_mcnBBG4l_jZg7aJ95WYxvo7Ru_b87xGIFgEYPLoDTURdD0feMB1B9X1mnfxVVVj8HbVjWF-3bdA3RU/s1600/muffinmain1+%25281+of+1%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4X4gYk7qKrjeMpey91JpqsHdGQ6iAIgOylnsYMi-2wv8dY0k139WGBAHgmYtY4_mcnBBG4l_jZg7aJ95WYxvo7Ru_b87xGIFgEYPLoDTURdD0feMB1B9X1mnfxVVVj8HbVjWF-3bdA3RU/s640/muffinmain1+%25281+of+1%2529.jpg" width="640" /></a><br />
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H goes through stages where he will eat 2 banana's a day and then for the next week or two, will not touch them. So, we tend to have a few left over bananas, almost going to waste, that get thrown in the freezer. Yesterday, I opened the freezer door and an avalanche of frozen banana's almost broke my foot. Therefore, banana muffin's were required......<br />
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<br />
I have adapted this recipe from a few different ones that I have seen/used via <a href="http://www.allrecipes.com/">All Recipes website</a>. I use a combination of whole wheat and AP flour and applesauce instead of butter/oil to make them a tad more healthy. I also cut the sugar down which I am going to continue to try to do so until I get a batch that tastes bad and then I'll repost to let you know the least amt needed (for those of you with little ones...) This recipe can be made with entirely AP (all purpose) flour as well as 1/3 c butter/oil (butter melted) instead of the applesauce.<br />
<br />
Enjoy!<br />
<br />
<span style="font-size: large;"><u><b>Banana Muffins</b></u></span><br />
<span style="font-size: large;"><u><b> </b></u></span><br />
<span style="font-size: large;"><u><b></b></u></span><br />
<span style="font-size: small;">3/4 c AP flour</span><br />
<span style="font-size: small;">3/4 c Whole Wheat Flour</span><br />
<span style="font-size: small;">1 t baking powder</span><br />
<span style="font-size: small;">1 t baking soda</span><br />
<span style="font-size: small;">1/2 t salt</span><br />
<span style="font-size: small;"> </span><span style="font-size: small;">1-1.5 t cinnamon</span><br />
<span style="font-size: small;">3 banana's, mashed</span><br />
<span style="font-size: small;">1/2 c sugar</span><br />
<span style="font-size: small;">1 egg</span><br />
<span style="font-size: small;">1/2 c applesauce</span><br />
<span style="font-size: small;">1 t vanilla</span><br />
<span style="font-size: small;">Cooking Spray for muffin pan</span><br />
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</span><br />
<span style="font-size: small;">Preheat oven to 350 degrees.</span><br />
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<span style="font-size: small;">In medium bowl, mix flours, baking powder, baking soda, salt and cinnamon. Use a whisk to be sure to get the dry ingredients well blended (or you can use a sifter but I don't own one.) In a larger bowl, mash bananas. Add sugar, egg, applesauce and vanilla to bananas and mix well. Stir in your dry ingredients being sure NOT TO OVER MIX....just stir until you don't see any more flour streaks and then STOP. Over mixing muffin mix makes dense rock hard muffins, which are yucky!</span><br />
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<span style="font-size: small;">Spray muffin pan, I use mini muffin pan's because H likes them that size for his lil' hands...and so he can shove the whole thing in there and proceed to run around and give me a heart attack (see photo below.)</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedzeF66yzJPdPDvIkUFuFdyL7D8upfoIupVfll6Kb-QlQjeBsrT8StOqxPYuL5stm7JB06ec14zVR2X0CxUDAAJEdt-19YEbL4rcdc_0Excy-4fza9lw581FC4b5eh4n0Sf1P-xVedLPa/s1600/muffintin1+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedzeF66yzJPdPDvIkUFuFdyL7D8upfoIupVfll6Kb-QlQjeBsrT8StOqxPYuL5stm7JB06ec14zVR2X0CxUDAAJEdt-19YEbL4rcdc_0Excy-4fza9lw581FC4b5eh4n0Sf1P-xVedLPa/s400/muffintin1+%25281+of+1%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">such a sloppy baker...</td></tr>
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<span style="font-size: small;">Fill to top and bake for 10-13 minutes...poke with toothpick and your ready to go...Careful these babies are HOT HOT HOT.....</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjrb8_f7FPfvzIwnO5NvDLwQCVgEeCs2pu-mdwl35Po-f7Qx839E27VE7qBLj8oHDIrMR0jJjErgJP2m5ZgMTNWQPerPb5CogOdVo1F0-XK5ehLfe97GcILXf1zdgAJ2YUwwShASpzXctq/s1600/muffinmain+%25281+of+1%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjrb8_f7FPfvzIwnO5NvDLwQCVgEeCs2pu-mdwl35Po-f7Qx839E27VE7qBLj8oHDIrMR0jJjErgJP2m5ZgMTNWQPerPb5CogOdVo1F0-XK5ehLfe97GcILXf1zdgAJ2YUwwShASpzXctq/s640/muffinmain+%25281+of+1%2529.jpg" width="640" /></a><br />
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</span>dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com0tag:blogger.com,1999:blog-6894117588607863607.post-91148264109295386762011-11-13T08:29:00.001-08:002011-11-13T08:43:50.399-08:00Bar Stool Redo<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhxc6Pduf8_RMUMDktUvfomDuFaKreAd7rjJzeBMfdRRQyPs5oJx-qcrTI6DWcKD9btCwV4ksljJkkqXhfth1EQ-niVeh4GVDR3SQslv9hmkPotnudHjG6HXDIfZ0CF_xhdk3O7kCgbdW/s1600/barstool2+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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Latest Project....Bar Stool Redo<br />
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So I actually forgot to take original photos of these bar stools. They were originally this really horrible greenish blue (the legs.) I got them for $5.00 a piece at the Salvation Army so I figured for that price they were easily fixable. The white vinyl seats were in pretty good shape, all they needed was a quick spray of black spray paint and we were good to go....They have sat like this in our kitchen for over a year. Then the other day while going through my stash of fabric, I ran into this IKEA pattern that I purchased in like 07' for a different project that never came to fruition. I was hunting through the house for something to do with it since I didn't have much. This is the end result....They are a little loud but I figure I will like them for a bit and then Hudson will spill something on them that I can't possible get out and then I'll start all over again....<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDWoj8sN7ERsiDVJITHfK0T3f-K53eD1D5z8rLt4Du3fmPgUPAaAcC3UGDgM2oNMi9ziM_hNoNqcS5UegSwxBAaJjcro0bxRWt1FY3MXDxALFohAj4MFQSI_H3oIkDwxcHRzCsCEqwUMj/s1600/barstool+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDWoj8sN7ERsiDVJITHfK0T3f-K53eD1D5z8rLt4Du3fmPgUPAaAcC3UGDgM2oNMi9ziM_hNoNqcS5UegSwxBAaJjcro0bxRWt1FY3MXDxALFohAj4MFQSI_H3oIkDwxcHRzCsCEqwUMj/s640/barstool+%25281+of+1%2529.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhxc6Pduf8_RMUMDktUvfomDuFaKreAd7rjJzeBMfdRRQyPs5oJx-qcrTI6DWcKD9btCwV4ksljJkkqXhfth1EQ-niVeh4GVDR3SQslv9hmkPotnudHjG6HXDIfZ0CF_xhdk3O7kCgbdW/s1600/barstool2+%25281+of+1%2529.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhxc6Pduf8_RMUMDktUvfomDuFaKreAd7rjJzeBMfdRRQyPs5oJx-qcrTI6DWcKD9btCwV4ksljJkkqXhfth1EQ-niVeh4GVDR3SQslv9hmkPotnudHjG6HXDIfZ0CF_xhdk3O7kCgbdW/s640/barstool2+%25281+of+1%2529.jpg" width="426" /></a></td></tr>
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<br />dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com0tag:blogger.com,1999:blog-6894117588607863607.post-28820337421153818372011-11-12T14:05:00.000-08:002011-11-12T14:05:33.783-08:00<span style="font-size: large;"><b>Addicted to Pot Roast Taco's.....</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-Hp4In0QY4zTqGaro30BZhyphenhyphenCi8TKiTKwxUNGZknr5MCTE-cPYY-dzG7ckSrzN6eB_hhumxWSePW6kI2n5NcIaqK4Vrb1qgnJJl95r6W83bGvZIaQNNBQQQRZ9wCFBq1IFIKXw8NwbqBO/s1600/potroasttaco+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt-Hp4In0QY4zTqGaro30BZhyphenhyphenCi8TKiTKwxUNGZknr5MCTE-cPYY-dzG7ckSrzN6eB_hhumxWSePW6kI2n5NcIaqK4Vrb1qgnJJl95r6W83bGvZIaQNNBQQQRZ9wCFBq1IFIKXw8NwbqBO/s640/potroasttaco+%25281+of+1%2529.jpg" width="640" /></a></div>
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<span style="font-size: x-small;">Apologies for the "yellowish" pictures. We were cooking at night with zero natural light.</span><br />
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My friend Deanna and I love to cook together. She is addicted to yummy foodilicious recipes like me. We are especially fond of the recipes most people shy away from due to a million steps or ingredients. This recipe is NOT one of those. This is closer to a "throw it in a pot and ignore it for a couple hours" sort of recipe and let me tell you....You will not be cooking again for a couple days because the left overs are better and better the longer they sit in the fridge (if you don't eat it all in one sitting!)<br />
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The recipe is an adaptation of Tyler Florence's Mexican Pot Roast Taco's or his Rock-n-Roll Taco's...pending on where you are looking. The one thing we did notice is all of the recipes (based on where you are looking) are slightly different. They all have one thing "wrong." He never mentions reducing the sauciness after simmering...If you did not do this, you would be serving soup. So, our adaptation begins....<br />
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<b><u><span style="font-size: large;">Pot Roast Taco's</span></u></b><br />
<span style="font-size: xx-small;"><i>Adapted from Tyler Florence's Mexican Pot Roast Taco's because everywhere you look there is different ingredient measurements.</i></span><br />
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2 pounds beef shoulder or chuck roast (we used Chuck roast because it was all they had)<br />
Salt/Pepper<br />
Evoo<br />
2 garlic cloves, smashed<br />
1 large onion, sliced (not too thin)<br />
1 (28-ounce) can whole tomatoes- we used diced tomatoes (recommended: San Marzano)<br />
1 tablespoon ancho chile powder<br />
1 T cayenne (we used 1 teaspoon of red pepper flakes but it definitely needed more)<br />
1 T ground cumin<br />
1 bunch of cilantro, divided in half. <br />
water<br />
2 T red wine vinegar<br />
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Salt and Pepper both sides of your roast/shoulder. Heat 2-3 T of EVOO in the bottom of a heavy pot or dutch oven until shimmering. Add roast/shoulder browning all sides well. Add onion and scoot meat around so that it picks up some of the color (aka caramelizes.) Add garlic and do the same (be careful not to burn garlic- it will get very bitter in flavor.)<br />
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Add can of tomatoes (with all juice), cayenne, cumin and cilantro. Do your best to stir it up a bit. Add water to the pot, just enough to cover the roast. Bring to a boil. Cover with lid and turn heat down to low (or whatever your stove needs to be on to maintain a simmer) and simmer for 2 - 2.5 hours until meat falls apart when poked with a fork.<br />
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<tr><td class="tr-caption" style="text-align: center;">Add enough water to just cover roast</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Reduced for approx. 30-40 min</td></tr>
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Once meat is at the falling apart stage. Remove cover, add 2 T of vinegar and turn heat up to a slight boil to reduce the sauce. This will also allow time for the meat to flake apart so you do not need to remove it and pull apart separately. This will take approx. 30 min- 45 min (time depends on a lot of factors, heaviness of pan, how much water originally put in, how close to 2 lbs your roast actually is, whether your cover fit properly or if some water was able to cook off during roasting, etc....) Once it looks thick and yummy enough to put into a taco shell...DO SO IMMEDIATELY!! hahaha this is SO good! Add your favorite taco toppings and Enjoy.<br />
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<br />dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com0tag:blogger.com,1999:blog-6894117588607863607.post-48504554234822728062011-11-12T06:02:00.001-08:002011-11-12T06:13:23.644-08:00<b><span style="font-family: inherit;"><span style="font-size: large;">Guinness Braised Sausage with Apples, Pears and Cranberries....</span></span></b><br />
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So, I do not have any pictures of this recipe because it was a last minute throw it in a pot recipe that I wasn't expecting to like...I had purchased a bag of fresh cranberries and I wanted to use them before they went bad. I did my tried and true way of finding a good recipe. I went to<a href="http://www.foodgawker.com/"> foodgawker.com</a> and typed in the search engine, "Cranberries." Then I look for the picture that makes my taste buds tickle...*dork*<br />
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This was VERY GOOD! I had my brother E over, he and Jason gobbled it up and asked for more before I could even take a bite. J even stated this morning, "I don't know what that stuff was last night, but it was awesome!" I rarely get this sort of reaction from him so if you have a man in your life whom you want to make a "healthy man meal" for, I suggest this recipe.<br />
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I used Medium spicy chicken sausage and Guinness for the beer. I only used one apple and one pear but everything else the same...Link below....(Don't you just love the name of her blog!! Bitchin' Camero!)<br />
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<a href="http://www.bitchincamero.com/2008/11/stout-braised-sausages-with-apples-pears-cranberries/">http://www.bitchincamero.com/2008/11/stout-braised-sausages-with-apples-pears-cranberries/</a><br />
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Enjoy! <br />
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<br />dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com0tag:blogger.com,1999:blog-6894117588607863607.post-51018257749264712692011-08-30T20:10:00.000-07:002011-08-30T20:10:28.074-07:00Savory Chicken Crescents...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPbeq_5GcMWU2Dn6FmwbJQMWQWxwfsPGq499gVeXRH0COqnY-nuC0_GYG7kl0uRakSb9YylEs6CIldihx47xQsQVjEtiwoHYi6Qzl9t5PMGBb4GI6qX_C7CbdVp_6G5-lq_S0Ku5CEK7U/s1600/cookdcrumb+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPbeq_5GcMWU2Dn6FmwbJQMWQWxwfsPGq499gVeXRH0COqnY-nuC0_GYG7kl0uRakSb9YylEs6CIldihx47xQsQVjEtiwoHYi6Qzl9t5PMGBb4GI6qX_C7CbdVp_6G5-lq_S0Ku5CEK7U/s640/cookdcrumb+%25281+of+1%2529.jpg" width="426" /></a></div><br />
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I know, I know, the Volcano Cake's were supposed to be the first "blog back" however I'm feeling a lil' PLUMP from the honeymoon...SO, instead I'm skipping the deeeessertttt for now and going with something scrumptious. This is a recipe my mother has made for a million years and it is from our family cookbook printed when I was young. So, enjoy...FYI---KIDS LOVE THIS SHIT!!! (Sorry for swearing, but it's true!!)<br />
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<span style="font-size: large;"><u><b>Chicken Crescents </b></u></span><br />
<span style="font-size: large;"><b><span style="font-size: xx-small;">Original recipe from Kathy Conaway from the "Family Cookbook"</span></b></span><br />
<span style="font-size: large;"><b><span style="font-size: xx-small;">Makes 4 crescents or sammiches....</span></b></span><br />
<span style="font-size: large;"><b><span style="font-size: xx-small;"> </span></b></span><br />
<span style="font-size: large;"><span style="font-size: xx-small;"><span style="font-size: small;">3 oz. Cream Cheese, softened</span></span></span><br />
<span style="font-size: large;"><span style="font-size: xx-small;"><span style="font-size: small;">3 T. butter or margarine, softened</span></span></span><br />
<span style="font-size: large;"><span style="font-size: xx-small;"><span style="font-size: small;">2 cups cooked chicken, cubed or "pulled"</span></span></span><br />
<span style="font-size: large;"><span style="font-size: xx-small;"><span style="font-size: small;">1/4 t. salt</span></span></span><br />
<span style="font-size: large;"><span style="font-size: xx-small;"><span style="font-size: small;">1/8 t. pepper</span></span></span><br />
<span style="font-size: large;"><span style="font-size: xx-small;"><span style="font-size: small;">2 T. Milk</span></span></span><br />
<span style="font-size: large;"><span style="font-size: xx-small;"><span style="font-size: small;">1-2 T. Chives or Green Onion, chopped*</span></span></span><br />
<span style="font-size: large;"><span style="font-size: xx-small;"><span style="font-size: small;">1 T. Pimento, chopped (Optional, I did not have so I did not use)</span></span></span><br />
<span style="font-size: large;"><span style="font-size: xx-small;"><span style="font-size: small;">8 oz. can of Pillsbury crescent rolls</span></span></span><br />
<span style="font-size: large;"><span style="font-size: xx-small;"><span style="font-size: small;">3/4 cup seasoned croutons, crushed (or potato chips, which were awesome by the way...)</span></span></span><br />
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<span style="font-size: large;"><span style="font-size: xx-small;"><span style="font-size: small;">Preheat oven to 350 degrees. In medium bowl blend cream cheese, chives and 2 T. of melted butter (pour the butter over the cream cheese, it will warm it up a bit and help it incorporate) until smooth.</span></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zRYgWZLo1PA6KeNbUBQWgwoW6gryGQV9GjGf426qf9R13svmkO-CcaZgU9HvYrAfdWbzmbT5aemNF_KuKk3FccibGaYxI27RgN6tkrIihGA2TZR7yfGqyG7_XxnTBGp8_HLU8wXVwlHx/s1600/chivecrchz+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zRYgWZLo1PA6KeNbUBQWgwoW6gryGQV9GjGf426qf9R13svmkO-CcaZgU9HvYrAfdWbzmbT5aemNF_KuKk3FccibGaYxI27RgN6tkrIihGA2TZR7yfGqyG7_XxnTBGp8_HLU8wXVwlHx/s320/chivecrchz+%25281+of+1%2529.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPiIh5tvmhLv4hDo4DmBulfD_ahUudEoHoG2UNSNNMpZDnQ5JrTmy0B8_iimwi_hxQ8D0Mwamix4CpfQPWeuB2QoumLDOAJE96ENP4PL6kiPJUmZE8zwaqswJfa5x46cUi6ubRBeDiaBj/s1600/chivecrchzmxd+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPiIh5tvmhLv4hDo4DmBulfD_ahUudEoHoG2UNSNNMpZDnQ5JrTmy0B8_iimwi_hxQ8D0Mwamix4CpfQPWeuB2QoumLDOAJE96ENP4PL6kiPJUmZE8zwaqswJfa5x46cUi6ubRBeDiaBj/s400/chivecrchzmxd+%25281+of+1%2529.jpg" width="296" /></a></div><br />
<div style="text-align: center;"><span style="font-size: large;"><span style="font-size: xx-small;"><span style="font-size: small;">Add the s/p, milk and chicken, mix well. </span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVkek2a9RcdLAsIjbweBh0n-nfmheNPLpgs7bAzpbKhPLXZKA2DixJmHiXa0k5ZDs2_0yiAs4360vYgr4t4WHo2Z-K2auspdIJlrASHkVxGZUHa4mKl3dXGhPx8ajeyYfvvTKnAf3_UYR/s1600/chivecrchzmxdwchx+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheVkek2a9RcdLAsIjbweBh0n-nfmheNPLpgs7bAzpbKhPLXZKA2DixJmHiXa0k5ZDs2_0yiAs4360vYgr4t4WHo2Z-K2auspdIJlrASHkVxGZUHa4mKl3dXGhPx8ajeyYfvvTKnAf3_UYR/s400/chivecrchzmxdwchx+%25281+of+1%2529.jpg" width="281" /></a></div><br />
<div style="text-align: center;"><span style="font-size: large;"><span style="font-size: xx-small;"><span style="font-size: small;">Separate crescents into 4 rectangles, firmly press perforations to seal. </span></span></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqxBq_eftDfLzi6Yl5JTdwJIb8e24hyzKkoMh2S0nNltiJV1a5PKNk2hMiidCjHxSLzevlgd0bRh4BIKieXWx4OepczR2KZUq9v9fN_BYM3-vT12Hwv002SvEHJIbaAckQUtU3KSC67UV/s1600/crescentswchix+%25281+of+1%2529.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipfa6NoOG2UrCJSIwAIrLUdlmyPfjwUVwYn0ba_tpEuJ2Q_cfREVtJt-9uzv2t6pLv5a8JYvRRCXYeo86EN9GyZoPMnY1weQ2olM9TYMwt2Th0HAQ8-SHg-uYInq-xMv33ahvoDk9K9Np/s1600/crescents+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipfa6NoOG2UrCJSIwAIrLUdlmyPfjwUVwYn0ba_tpEuJ2Q_cfREVtJt-9uzv2t6pLv5a8JYvRRCXYeo86EN9GyZoPMnY1weQ2olM9TYMwt2Th0HAQ8-SHg-uYInq-xMv33ahvoDk9K9Np/s320/crescents+%25281+of+1%2529.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqxBq_eftDfLzi6Yl5JTdwJIb8e24hyzKkoMh2S0nNltiJV1a5PKNk2hMiidCjHxSLzevlgd0bRh4BIKieXWx4OepczR2KZUq9v9fN_BYM3-vT12Hwv002SvEHJIbaAckQUtU3KSC67UV/s1600/crescentswchix+%25281+of+1%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br />
</a></div><div style="text-align: center;"><span style="font-size: large;"><span style="font-size: xx-small;"><span style="font-size: small;">Spoon approx. 1/5 cup of meat mixture onto the center of each rectangle. </span></span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqxBq_eftDfLzi6Yl5JTdwJIb8e24hyzKkoMh2S0nNltiJV1a5PKNk2hMiidCjHxSLzevlgd0bRh4BIKieXWx4OepczR2KZUq9v9fN_BYM3-vT12Hwv002SvEHJIbaAckQUtU3KSC67UV/s1600/crescentswchix+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYqxBq_eftDfLzi6Yl5JTdwJIb8e24hyzKkoMh2S0nNltiJV1a5PKNk2hMiidCjHxSLzevlgd0bRh4BIKieXWx4OepczR2KZUq9v9fN_BYM3-vT12Hwv002SvEHJIbaAckQUtU3KSC67UV/s320/crescentswchix+%25281+of+1%2529.jpg" width="219" /></a></div><br />
<span style="font-size: large;"><span style="font-size: xx-small;"><span style="font-size: small;">Pull the four corners of the dough to top center; twist slightly and smoodge the seams together (aka, press to seal.) Brush the tops with remaining melted butter and sprinkle with croutons or if you live in my family, potato chips because my husband and son are crouton snackers...I go to make a salad, and poof, gone....</span></span></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxUT5wpUvC2_JzbWqUfmYYuVGYjPXjFmBHtMvOzuxtFrcmh67CoS1XF_9R_r-D5sAsaamtVoVEg7SgnRXZKwOwx45qTP0lds9F79L78jkPxYgpz6OG2pNnJHsh9yU6MLrhhm7PE9gQCoR/s1600/hudsonstealer+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxUT5wpUvC2_JzbWqUfmYYuVGYjPXjFmBHtMvOzuxtFrcmh67CoS1XF_9R_r-D5sAsaamtVoVEg7SgnRXZKwOwx45qTP0lds9F79L78jkPxYgpz6OG2pNnJHsh9yU6MLrhhm7PE9gQCoR/s400/hudsonstealer+%25281+of+1%2529.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Thief!!</td></tr>
</tbody></table><br />
<div style="text-align: center;"><span style="font-size: large;"><span style="font-size: xx-small;"><span style="font-size: small;">the chips were bomb though! Fabulous substitution.</span></span></span></div><br />
<div style="text-align: center;"><span style="font-size: large;"><span style="font-size: xx-small;"><span style="font-size: small;">Bake on ungreased cookie sheet for 20-25 minutes until golden brown. </span></span></span></div><span style="font-size: large;"><span style="font-size: xx-small;"><span style="font-size: small;"> </span></span><b><span style="font-size: xx-small;"></span></b></span><br />
<div style="text-align: center;"><span style="font-size: large;"><span style="font-size: xx-small;"><span style="font-size: small;">Makes 4 sammiches...</span></span><b><span style="font-size: xx-small;"></span></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1DG8BkhLN0Xvj316qbuYgTwbCF1KMZxX5Yo3W-d7foe-CL92kxEto7QKj8ufiGEGhLFTjvGnpJUep3ec1Qu0Q-EUUPp0zC8gmLHuo7MuWomjGxAM6lEsJwoCVmEb-Jhm7upJ7tfvT9l7W/s1600/cookdchix+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1DG8BkhLN0Xvj316qbuYgTwbCF1KMZxX5Yo3W-d7foe-CL92kxEto7QKj8ufiGEGhLFTjvGnpJUep3ec1Qu0Q-EUUPp0zC8gmLHuo7MuWomjGxAM6lEsJwoCVmEb-Jhm7upJ7tfvT9l7W/s640/cookdchix+%25281+of+1%2529.jpg" width="578" /></a></div><br />
dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com0tag:blogger.com,1999:blog-6894117588607863607.post-22364977587322416952011-01-07T12:38:00.000-08:002011-11-08T07:52:14.355-08:00A Tasty Finger Food - Goat Cheese and Olive Muffins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHdK4lkaECjtTpUO6m6Ux-Z_1qXj77rlx87o4_k2up96DgeRwMzLHL5eExCzQLHlRWfHn-tjxY8k5w7_VWljl_2vCtg03PPXoAaQr-VK6I0ae3FA26Ipzc7xKO5YyXwyMDPI4NCnOeJwr/s1600/BlueCheeseMuffins+%25281+of+1%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBHdK4lkaECjtTpUO6m6Ux-Z_1qXj77rlx87o4_k2up96DgeRwMzLHL5eExCzQLHlRWfHn-tjxY8k5w7_VWljl_2vCtg03PPXoAaQr-VK6I0ae3FA26Ipzc7xKO5YyXwyMDPI4NCnOeJwr/s640/BlueCheeseMuffins+%25281+of+1%2529.jpg" width="484" /></a></div>
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I am always looking for good "finger-friendly" appetizers for parties and gatherings. I found this recipe on another food blog (which you can find <a href="http://angiesrecipes.blogspot.com/2010/12/olive-muffins-with-fresh-goat-cheese.html">here</a>.) This blogger served them full sized and over mixed greens. The idea of a savory muffin intrigued me and I thought it would be a fantastic idea in a miniature size. So out came my mini muffin tins and away I went. I did make a couple changes to the recipe and did not originally serve over greens. I do think they needed a lil' something....a lil' something in the form of drizzled olive oil/truffle oil perhaps or possibly the original bloggers idea and over a small amount of dressed mixed/micro greens.<br />
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The recipe found <a href="http://angiesrecipes.blogspot.com/2010/12/olive-muffins-with-fresh-goat-cheese.html">here</a> is by weight. I used an online conversion chart to make the changes but really they are estimates so feel free to adjust how you see fit. I was considering using a little more milk next time.<br />
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<span style="font-size: large;"><b>Goat Cheese and Olive Muffins</b></span><br />
<span style="font-size: large;"><b><span style="font-size: x-small;">Recipe adapted from <a href="http://www.blogger.com/goog_450028622">Angie's Recipes</a></span><a href="http://www.blogger.com/goog_450028622"><br />
</a></b></span><br />
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<span style="font-size: large;"><span style="font-size: small;">1 cup AP Flour</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 t baking powder</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 cup milk (i used whole because that is what i had on hand)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/3 cup EVOO</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 eggs, yolks and whites seperated</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 oz. Green Olives (I used the small ones and left these whole)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 oz. Black Olives (I used canned and sliced)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 cup grated Parmesan</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 T fresh parsley, chopped</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 T fresh rosemary, chopped (I used less because I'm not a huge fan) </span></span><br />
Small log of goat cheese<br />
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Preheat Oven to 350 degrees. <br />
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Whisk together (to eliminate chunks) flour and baking powder. Add milk, EVOO and egg yolks and beat until smooth. I used my stand mixer for all of this but it isn't overly thick so it could easily be done by hand.<br />
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Add in Parmesan, olives, chopped herbs and some salt/pepper. Go easy on the salt...Olives are VERY salty by themselves. This mixture is going to seem overly thick and not at all muffin like, but we aren't finished!! :)<br />
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In a seperate bowl, beat egg whites until stiff. Keep in mind this needs to be fluffy so don't beat them to death, just until they don't fall off whisk when you turn upside down.<br />
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Fold the egg whites into the olive batter. Again, we want these to remain fluffy so be sure to fold and not stir. We need the air to stay in the batter.<br />
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Fill the mini tins 3/4 or just until the top, simply being sure to not over fill. Top each one with a small piece of goat cheese and drizzle with olive oil. I drizzled mine with truffle oil and it was fantastic so if you have it or love it, use it!!<br />
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Bake for 12-15 minutes until golden brown. My where cooked through but not as golden on the top as I wanted so I flipped oven to broil and moved up the rack. I left the oven door half open to release some heat so they wouldn't be cooking at full temp and browned the top slightly.<br />
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They were yummy, but as I said before, I served just like this and next time I will drizzle with oil again right before serving and/or serve on a platter of greens being sure to let guests know it is meant to eat with a small amt of greenery.dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com0tag:blogger.com,1999:blog-6894117588607863607.post-22317024675780135862010-11-11T19:28:00.000-08:002010-11-11T19:28:47.825-08:00Kid-Friendly Yogurt Zucchini Carrot Muffins<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0XxV52sNsBZZsap7AhSltiUUJ7F9s5nntRKfL4PlVRLh5Z-x8JQO7VqBizgnwKVSEiiRmXb3GYHHh4iZ7d5rjyryGKcLrZwqccsyq_4FpIeWf5affRletEm8-4uOYJBtnQWiQ-LILWcz/s1600/IMG_5412.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ0XxV52sNsBZZsap7AhSltiUUJ7F9s5nntRKfL4PlVRLh5Z-x8JQO7VqBizgnwKVSEiiRmXb3GYHHh4iZ7d5rjyryGKcLrZwqccsyq_4FpIeWf5affRletEm8-4uOYJBtnQWiQ-LILWcz/s400/IMG_5412.jpg" width="400" /></a></div><br />
These muffins are H's FAVORITE!! He tends to wake up every morning starving and these muffins are just the ticket. Warning for those of you who lean toward the sugar laden "cupcake" style, these are not them. I have cut the sugar down to very minimal sweetness. Pretty much just sweet enough for H to eat. I will say though, they are still pretty good. You can add nuts, wheat germ, flax seed, dried fruit...whatever you want and they will still be yummy!<br />
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Steff- These are the muffins that E ate when you guys were in town.<br />
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Recipe adapted from AllRecipes.com<br />
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1 cup All Purpose Flour<br />
1 1/4 cup Whole Wheat Flour<br />
3/4 cup Oat Flour* (I have used regular oatmeal as well as oatmeal ground up in food processor) <br />
1 t salt<br />
1 t baking powder<br />
1 t baking soda<br />
2 1/2 t cinnamon <br />
1/4 t ground nutmeg<br />
3 eggs<br />
1/4 cup canola oil<br />
1/2 cup unsweetened applesauce<br />
1 cup plain yogurt<br />
1/2 cup honey<br />
2 t vanilla extract<br />
1-1 1/2 cup zucchini shredded- if I have more I put more in...doesn't need to be specific<br />
1-1 1/2 cup carrot shredded- if I have more I put more in...again doesn't need to be specific<br />
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<span class="plaincharacterwrap break">Preheat oven to 400 degrees F. Spray or lightly grease mini muffin pan(s)</span><span class="plaincharacterwrap break"> </span><br />
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<span class="plaincharacterwrap break">Shred your carrot and zucchini using a box grader's smallest option. I also run a knife through it again to make sure there isn't a funny texture. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaT6RzPHilf3YQ96fYSczitdgIxvsGHxYk0utCtmCc74pnro41_jxKNxUqiCcnLFci4YOZynpgSOLKZpqatO9_7Pdm841EUmsmA1vq_DWWTk8MKddm0o8WhjS6GNCEawlbK9gpwSOx0eJl/s1600/IMG_5378.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaT6RzPHilf3YQ96fYSczitdgIxvsGHxYk0utCtmCc74pnro41_jxKNxUqiCcnLFci4YOZynpgSOLKZpqatO9_7Pdm841EUmsmA1vq_DWWTk8MKddm0o8WhjS6GNCEawlbK9gpwSOx0eJl/s320/IMG_5378.jpg" width="320" /></a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHr-vREKqVPVJCdwy5dPyJZXBm6qGBBsFpOv010j9RbmuMPQURpqv3jVW-WAhE3TbJMI1OqUAuxWDzVAFOkmW66OXu0HU_nq_HOEKjx5C9BeTJHEUGNgNFqstBWx0F7kTTK2PD7kTv8kr/s1600/IMG_5381.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfHr-vREKqVPVJCdwy5dPyJZXBm6qGBBsFpOv010j9RbmuMPQURpqv3jVW-WAhE3TbJMI1OqUAuxWDzVAFOkmW66OXu0HU_nq_HOEKjx5C9BeTJHEUGNgNFqstBWx0F7kTTK2PD7kTv8kr/s320/IMG_5381.jpg" width="282" /></a><span class="plaincharacterwrap break"> </span><br />
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<span class="plaincharacterwrap break">Place zucchini in a strainer over a bowl because there is a lot of liquid that will drain off...if you do not do this your muffin batter will be very runny.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOhYy6MpU2ZNqI0ns5cmheZnzF2aHHmpSBtwG-kDkapgkrhWlrecTPaW6F3jAFJltVD7NHDC0AyitvwicBXqhsNxW53jtNp88UDQQ8wJSPMpwbLViQFCR9JkxQZlSMfixpYAt2AB4SAgjC/s1600/IMG_5383.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOhYy6MpU2ZNqI0ns5cmheZnzF2aHHmpSBtwG-kDkapgkrhWlrecTPaW6F3jAFJltVD7NHDC0AyitvwicBXqhsNxW53jtNp88UDQQ8wJSPMpwbLViQFCR9JkxQZlSMfixpYAt2AB4SAgjC/s400/IMG_5383.jpg" width="400" /></a></div><span class="plaincharacterwrap break"><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdo13Coey53iifFGoPwnU9kYCGxaKsZuHPd1pfzPTFobLddqBhvzy_r90PhZ_BaWzBKh_73XqOW13G4_qzVfO9ftkiKdRBmvSkXEWs4PsLWsu-eaG7stAQ0lWq6CH1FmwCJeQNv-6yia7/s1600/IMG_5407.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUdo13Coey53iifFGoPwnU9kYCGxaKsZuHPd1pfzPTFobLddqBhvzy_r90PhZ_BaWzBKh_73XqOW13G4_qzVfO9ftkiKdRBmvSkXEWs4PsLWsu-eaG7stAQ0lWq6CH1FmwCJeQNv-6yia7/s400/IMG_5407.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Liquid from zucchini</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
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</tbody></table><span class="plaincharacterwrap break"> In a bowl, mix/whisk together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWpBS90q0U369nyDSRLcOGXtqDDzDIejsFjRQuJr0za5pI50_fukE0DAv7UAFVNNO4YuIPOQqfC1MaOcrvIOjCI6QVhqqTFPFQDJ2C-3CSfN9LcGyvnuzmrvli8m4r1gbdhrnNNeRJ1RB/s1600/Muffinsplit2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWpBS90q0U369nyDSRLcOGXtqDDzDIejsFjRQuJr0za5pI50_fukE0DAv7UAFVNNO4YuIPOQqfC1MaOcrvIOjCI6QVhqqTFPFQDJ2C-3CSfN9LcGyvnuzmrvli8m4r1gbdhrnNNeRJ1RB/s400/Muffinsplit2.jpg" width="307" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_pyVL0BVtnYZXyxHxEMbBCc_ZJfLimLkHXCDunvIIee2SeOHSgDN-WPqR_Dkl9ScVWZJgz4yUBR-CFYUakkHEUt3L74MEVCEXZx8s71FdZY_Wu2LG0HMExQ9Py-T0lstG_a52U5rjOGZf/s1600/IMG_5387.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_pyVL0BVtnYZXyxHxEMbBCc_ZJfLimLkHXCDunvIIee2SeOHSgDN-WPqR_Dkl9ScVWZJgz4yUBR-CFYUakkHEUt3L74MEVCEXZx8s71FdZY_Wu2LG0HMExQ9Py-T0lstG_a52U5rjOGZf/s400/IMG_5387.jpg" width="266" /></a></div><br />
<span class="plaincharacterwrap break"> In a separate bowl, beat together eggs, canola oil, applesauce, yogurt, honey, and vanilla. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFEaZXEOgrm1-Gsr3a7Xap91inwfLtra6PEzdcvMJr0-pMq-VL7aOxcFXi1tYSU1atKk0zoRhbXwZdxjuXeteFhZR6REaIb0mKltFuMd9Y_ZMSf8E94I7I2j1C8bBvYQGoxB9qfFn_wWf/s1600/IMG_5396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqFEaZXEOgrm1-Gsr3a7Xap91inwfLtra6PEzdcvMJr0-pMq-VL7aOxcFXi1tYSU1atKk0zoRhbXwZdxjuXeteFhZR6REaIb0mKltFuMd9Y_ZMSf8E94I7I2j1C8bBvYQGoxB9qfFn_wWf/s320/IMG_5396.jpg" width="320" /></a></div><span class="plaincharacterwrap break"></span><br />
<span class="plaincharacterwrap break">Mix the flour mixture into the egg mixture. Fold in the zucchini and carrots. Scoop into the prepared muffin cups. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1wc1GX9AixH8YaFHnAfoUuXkKRhsGXxhM0qn4Yx5JCAPwIYsSY8WFsX-mY34KthJQh6d-qtIukD7ea6jK2JcvWEQ1ofjc-XYSdfgiZABW1hzOLhdr7VfYJBMkmoaUgqiM3WPcER4KQjY/s1600/IMG_5403.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1wc1GX9AixH8YaFHnAfoUuXkKRhsGXxhM0qn4Yx5JCAPwIYsSY8WFsX-mY34KthJQh6d-qtIukD7ea6jK2JcvWEQ1ofjc-XYSdfgiZABW1hzOLhdr7VfYJBMkmoaUgqiM3WPcER4KQjY/s400/IMG_5403.jpg" width="400" /> </a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngu7oLVs4YsLScD-JhFQA706d43GiV4dqtJd3aM05YinKUhS0U0FGARdgeYBGCQ2sPStq0cxjP5fmraf1JBMWRAY2ky-QGPDa2-TiLpt4Iivkh4DcxzoH9rXa4u5s3WJ77LuzB4IpsiGa/s1600/Muffinsplit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhngu7oLVs4YsLScD-JhFQA706d43GiV4dqtJd3aM05YinKUhS0U0FGARdgeYBGCQ2sPStq0cxjP5fmraf1JBMWRAY2ky-QGPDa2-TiLpt4Iivkh4DcxzoH9rXa4u5s3WJ77LuzB4IpsiGa/s400/Muffinsplit.jpg" width="308" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1qud9_K4P7dblnYVxgjzkUYsmzvrzYK2H2kgtOiqVOlyYc3ErvaPmJMmE1KZqQCNpVB8EIOQ_cTvCDheaS8wA_sca4EucAornpTbEiKRWXGjMV7fFdqzy_gPMi99PG0s9u7HRooQRZ9z-/s1600/IMG_5410.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1qud9_K4P7dblnYVxgjzkUYsmzvrzYK2H2kgtOiqVOlyYc3ErvaPmJMmE1KZqQCNpVB8EIOQ_cTvCDheaS8wA_sca4EucAornpTbEiKRWXGjMV7fFdqzy_gPMi99PG0s9u7HRooQRZ9z-/s640/IMG_5410.jpg" width="425" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><span class="plaincharacterwrap break">Bake 15 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely. </span><br />
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</span>dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com3tag:blogger.com,1999:blog-6894117588607863607.post-87138355526695757692010-11-10T07:36:00.000-08:002010-11-10T07:36:10.802-08:00HOLY CRAP....Is she back???Why yes, yes I am....hopefully! :)<br />
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I'm going to try my hand at this blogging thing one more time. Wild Indian is a lil' older now and although it will probably be harder, (he never stops) I miss it. My goal will initially be a couple posts a week. One which will feature food and one about life and my creative adventures. <br />
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See you all soon!dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com0tag:blogger.com,1999:blog-6894117588607863607.post-24420081884730280382010-01-09T07:57:00.000-08:002010-01-09T07:57:49.465-08:00Baked Eggs with Thyme and Dill<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVs95X90mzO65EGTiC3WTroZODWz83kG9goMxPX_rLqmqn9cuy8N9hRpv2FLZkGadMTcoTCTWGUiq2EozRCKGWuccY1Hpq-kIHkV72zyGy__jljmCdMPrizSJDPjLRWPHfsyl5sPLW3jC3/s1600-h/Bakdeggsdone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVs95X90mzO65EGTiC3WTroZODWz83kG9goMxPX_rLqmqn9cuy8N9hRpv2FLZkGadMTcoTCTWGUiq2EozRCKGWuccY1Hpq-kIHkV72zyGy__jljmCdMPrizSJDPjLRWPHfsyl5sPLW3jC3/s640/Bakdeggsdone.jpg" /></a><br />
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I'm going to start out by saying, "I love ramekins!" I own a million of them. When I see them at the store in different colors, sizes and shapes, I want to buy all of them. So, when I saw this recipe, it gave me the perfect excuse to use my beloved collection of porcelain white babies! I used 1 cup ramekins in this recipe but any size would work.<br />
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Now, I must tell you that I had to make this recipe 5 times before I could get my cooking time correct. I think it was in part due to my "cheapy" oven and maybe the size of the egg (there may have been a lil' user error as well but we won't mention that.)<br />
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There is something about taking strips of toasty bread, dipping it into the runny yolk, that is homey and comforting. A perfect morning treat! The addition of herbs adds wonderful flavor and depth...Feel free to use other flavor combinations. You will not be disappointed.<br />
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Baked Eggs<br />
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Cooking Spray <br />
4 eggs - I used large eggs<br />
4 T of heavy cream (I used half and half)<br />
spinkle of salt<br />
sprinkle of pepper<br />
sprinkle of fresh thyme<br />
sprinkle of dill<br />
sprinkle of paprika<br />
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Preheat oven to 350 degrees.<br />
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Take your ramekins and spray them with cooking spray.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6fIosi_FVZZJ3_Wt_9TQwSpL0fnrgEV9mgFeE9l-YlM2E-hyty6hhfBQDkH9eEU-4huOvBHy15JRFX7oXNw7g5Oxmx00VEqzsyDCXbSGuDOeiEMrcfax-4gpkUBA6LbjcuHgS2VL1XEC/s1600-h/Bakdeggsramekns.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij6fIosi_FVZZJ3_Wt_9TQwSpL0fnrgEV9mgFeE9l-YlM2E-hyty6hhfBQDkH9eEU-4huOvBHy15JRFX7oXNw7g5Oxmx00VEqzsyDCXbSGuDOeiEMrcfax-4gpkUBA6LbjcuHgS2VL1XEC/s400/Bakdeggsramekns.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihYmiBSj8GBiWuEa-E_I-J4h6E2IwAQkerAtmDLhlNtlMtNpCC17rXG4MCX2lJRINdDK4VnPW6g1LxkGazANET4N8T6tEWCTjj6CRf-V6CFTZDFgGqeQZihUW747xrutQLWWdBLPvdOHt1/s1600-h/Bakdeggsrameknspam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihYmiBSj8GBiWuEa-E_I-J4h6E2IwAQkerAtmDLhlNtlMtNpCC17rXG4MCX2lJRINdDK4VnPW6g1LxkGazANET4N8T6tEWCTjj6CRf-V6CFTZDFgGqeQZihUW747xrutQLWWdBLPvdOHt1/s400/Bakdeggsrameknspam.jpg" /></a><br />
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Break an egg into each and top with 1 T of heavy cream.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHWx_nMqKMYgce0L3cw26Ut3Laz5c6d0Yf8ReTDE75MCuwTFLNvcU7fMWN8lYtVTTjMO8DsYpe-Q4FPhf8BhTuvI8QQfbpqMX2FlPbncbdiroRYEq0tEH-gwOUAztvapXr-O5SD6iUNGb/s1600-h/Bakdeggsraw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdHWx_nMqKMYgce0L3cw26Ut3Laz5c6d0Yf8ReTDE75MCuwTFLNvcU7fMWN8lYtVTTjMO8DsYpe-Q4FPhf8BhTuvI8QQfbpqMX2FlPbncbdiroRYEq0tEH-gwOUAztvapXr-O5SD6iUNGb/s640/Bakdeggsraw.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbBCxDO8ZVJra-wki5iUC-fHPc9Pj7jCMOxwvOaeyLsUcuEdEIoPSS9si19OINA8gfEYX8rrKRcSKSQL6vW9e4Ce-JAEHnz4lz9LLB8GBaIBUg3WC92XKZY40MbHnxhw3o7Zaa6vcBBW0d/s1600-h/Bakdeggscream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbBCxDO8ZVJra-wki5iUC-fHPc9Pj7jCMOxwvOaeyLsUcuEdEIoPSS9si19OINA8gfEYX8rrKRcSKSQL6vW9e4Ce-JAEHnz4lz9LLB8GBaIBUg3WC92XKZY40MbHnxhw3o7Zaa6vcBBW0d/s400/Bakdeggscream.jpg" /></a><br />
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Sprinkle on your salt/pepper and herbs.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-cJEoP_No_dhX_Nb1Frg7Pypwt_SP6eZMAlBSEm7Ip2bOHlc0K1HBhdLjTXOpuo9JLfzIqBx4w6ZCNhm7ciP3pXiENXPJBbCjeTlc9-oXdwYTzYi-cINTLuMAUSlnI_0kI9vzE5_L4Wis/s1600-h/Bakdeggsherbs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-cJEoP_No_dhX_Nb1Frg7Pypwt_SP6eZMAlBSEm7Ip2bOHlc0K1HBhdLjTXOpuo9JLfzIqBx4w6ZCNhm7ciP3pXiENXPJBbCjeTlc9-oXdwYTzYi-cINTLuMAUSlnI_0kI9vzE5_L4Wis/s640/Bakdeggsherbs.jpg" /></a><br />
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Place ramekins in a cooking dish and fill dish with hot water approx 1/2 up the side of the ramekins.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJCbrJABSxVdTQSodTh_ixQtRVWDXaQ751E0rSPYEn-RsCdWilHU9zBDN-bPLgFIC21Zi0lU5jPPFXZZK4OUN-64J0qiv1vO6EaXkwrxLsI3SfZbdgMIn7JdTrrpw4WcCl4KqIS7CPu_l/s1600-h/Bakdeggsdish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqJCbrJABSxVdTQSodTh_ixQtRVWDXaQ751E0rSPYEn-RsCdWilHU9zBDN-bPLgFIC21Zi0lU5jPPFXZZK4OUN-64J0qiv1vO6EaXkwrxLsI3SfZbdgMIn7JdTrrpw4WcCl4KqIS7CPu_l/s640/Bakdeggsdish.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9IaFzFRo4mCwNxs4dXyLRgsi7YIgKPb6hkDR_b0u0iKDXgTTabAqh8O5rU0pcbd6Z1X_B71_VLT6C4_V3E6Q_ifcoKoNqrlLmksrufc1_jVVykGyXe1WS4Sa-trsX1x5w1_R8x2x-K-At/s1600-h/Bakdeggsdishh2o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9IaFzFRo4mCwNxs4dXyLRgsi7YIgKPb6hkDR_b0u0iKDXgTTabAqh8O5rU0pcbd6Z1X_B71_VLT6C4_V3E6Q_ifcoKoNqrlLmksrufc1_jVVykGyXe1WS4Sa-trsX1x5w1_R8x2x-K-At/s640/Bakdeggsdishh2o.jpg" /></a><br />
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Place in oven and cook for 15 minutes.<br />
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Serve with toasted bread cut into small strips for dipping.<br />
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I would experiment with this before trying to serve to guests. The cooking time and temp in which to cook will definitely differ from oven to oven.<br />
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</div>dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com0tag:blogger.com,1999:blog-6894117588607863607.post-9888202927442779032010-01-08T17:08:00.000-08:002010-01-09T07:18:12.427-08:00Merry Xmas and Happy New Year....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXLiFP7ByE3hJjtBWc0ScNjImH5Ng7C6XWVEKACRcXk0ZuGS8zdVt-IlPkhyphenhyphenfhXfW0CZilSEYFpdJ-jphY6egVVv1tP2m6dpOlt2Rp4NYNrRMXAivgltQgRE7gV3zS87AhyphenhyphenjduvuOwt7l/s1600-h/xmasbefast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXLiFP7ByE3hJjtBWc0ScNjImH5Ng7C6XWVEKACRcXk0ZuGS8zdVt-IlPkhyphenhyphenfhXfW0CZilSEYFpdJ-jphY6egVVv1tP2m6dpOlt2Rp4NYNrRMXAivgltQgRE7gV3zS87AhyphenhyphenjduvuOwt7l/s640/xmasbefast.jpg" /></a><br />
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Sorry for the lack of posts folks...The holiday season had officially taken over and my time in front of the computer was limited.<br />
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I am supposed to be in Naples, FL but the lovely cold front that has moved in cut our vacation short. Have you ever been stuck in a 2 bedroom condo with a 10 month old?<br />
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Just a quick shot of our Christmas morning. Gosh, Is there anything better than a mimosa? Yum~<br />
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Hope your holiday season was as good as mine!!<br />
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Look for an array of food posts shortly....Any requests, let me know!dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com2tag:blogger.com,1999:blog-6894117588607863607.post-812657328138532832009-12-14T06:16:00.000-08:002010-01-09T07:18:33.550-08:00Tutorial: Best way to seed a Pomegranate<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIq_E_U5vwGHu2ALiWBiIUo4Wz3ppW1GA-aO4kl7gNLrBdBgr7nTfIBq0Z3n9wDB6vQV6I7BCU0wuYZ78QivGagBSQjbaN2HRZvwN_r_tFXDWhlLNdTMzvjU4VimZt-53LvGlyhBMdhoVw/s1600-h/Pomseeds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIq_E_U5vwGHu2ALiWBiIUo4Wz3ppW1GA-aO4kl7gNLrBdBgr7nTfIBq0Z3n9wDB6vQV6I7BCU0wuYZ78QivGagBSQjbaN2HRZvwN_r_tFXDWhlLNdTMzvjU4VimZt-53LvGlyhBMdhoVw/s640/Pomseeds.jpg" /></a><br />
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I don't know about you, but I love pomegranate seeds. Their burst of juicy tartness cannot be matched. They are especially wonderful as an addition to salads. In the past, however, I would tend to grab the "cranraisins" or dried cherries instead, only due to ease. Nothing beats the seeds of a pomegranate and what it does to enhance the flavor of a sweet vinegary dressing....but nothing also beats the stains they leave all over your hands, kitchen and clothing. These lil' suckers have some juicy reach. Explode one and you need to wipe in a 5 foot radius and check your shirt, pants, shoes, skin!<br />
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The following is what I have found to be the easiest most stainfree way in which to seed a pomegranate. FYI, this will come in handy for the salad I will be posting next!!<br />
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Take you pom and cut her in half, still being careful at this point. It will still spray.<br />
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Get a large bowl and fill with enough water to dunk the pom and be able to put your hands in without overflowing.<br />
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Plunge one half of the pom and break it in half or fourths. Using your fingers coerce the seeds while keeping the pom under the water. You will be quite surprised as they come out with ease and little exploding.<br />
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After seeding the entire pom, floaties/rind will be on the top of the water. I scoop out the left over rind and discard. <br />
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Strain out seeds and place on paper towel to drain.<br />
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</div><div class="separator" style="clear: both; text-align: center;">Store in ziplock or plastic container in fridge.<br />
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</div>dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com0tag:blogger.com,1999:blog-6894117588607863607.post-28368466995435138552009-12-11T04:26:00.000-08:002010-01-09T07:19:05.215-08:00Oven Roasted Carrots<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpkYEj_28sNBrYVOhEtePyR5M3k4kSvm0wCw5M8zHTow3iskRnO9pD4zODORxUFaKNPAA08PkL_cJJukoh73zFZPjIdocSlOjB2EbcAcG3MiQoG1gg7gNHCyld0jBySxq_gRUSOvK5sAaH/s1600-h/carrotsdone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpkYEj_28sNBrYVOhEtePyR5M3k4kSvm0wCw5M8zHTow3iskRnO9pD4zODORxUFaKNPAA08PkL_cJJukoh73zFZPjIdocSlOjB2EbcAcG3MiQoG1gg7gNHCyld0jBySxq_gRUSOvK5sAaH/s640/carrotsdone.jpg" /></a><br />
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I strongly dislike carrots....except when they come out of a pot roast. They are wonderfully mushy with the beef stock soaked flavor...*salivating* Then I met this carrot. Now, I have tried other carrot recipes. Some adding white wine, some adding cumin, some adding different herbs. I had not fallen in love, not even a mediocre like. Then I met this carrot. Love is in the air, I tell you!<br />
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How can something so simple be so darn good....I have no idea but try it, momma will like it!!<br />
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<b><span style="font-size: large;">Thymey Oven Roasted Carrots</span></b><br />
<span style="font-size: large;"><span style="font-size: small;">Recipe, or lack there of, from <a href="http://pioneerwoman.com/">pioneerwoman.com</a> website but written by pastor Ryan of <a href="http://www.thisisreverb.com/">thisisreverb</a>.</span></span><b><span style="font-size: large;"> <br />
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Carrots (I used 4-5 huge carrots cut in quarters)<br />
Bunch of thyme, stems removed<br />
EVOO<br />
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Take the carrots, cut into approx. the same size sticks. I did not peel the carrots only because I wanted them to have the rustic look of real carrots. You can do what ever you like at this point.<br />
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De-stem and/or chop thyme.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGK1j0FbMzTbBZLbrLGidCVXt0v2XoFPGOr0RUu77Ft1yD-x4oTjq0jP_CA4bfJIsxWu3fNuiJYY42CiPdu5zPgPq7LXO9lW8c23ApeMSR1WfNe-4KN6c2j2XLABugkatcSz90v6LtN5i/s1600-h/thymecarrots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbGK1j0FbMzTbBZLbrLGidCVXt0v2XoFPGOr0RUu77Ft1yD-x4oTjq0jP_CA4bfJIsxWu3fNuiJYY42CiPdu5zPgPq7LXO9lW8c23ApeMSR1WfNe-4KN6c2j2XLABugkatcSz90v6LtN5i/s640/thymecarrots.jpg" /></a><br />
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Place on cookie sheet and add a light coating of oil...do not follow my pic, I got a carried away with my EVOO. Add some salt and pepper---CARROTS NEED SALT! Do not skimp! It assists with the sweetness.<br />
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Add your chopped Thyme. <br />
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Throw these babies in a 400 degree oven and roast until soft. I roasted mine with some potatoes as well so they took a lot longer than they normally would (1 hr) I would assume to get the lovely softness with a little bite still in the middle 40-45 minutes would work...Just keep tasting them!! I'm sure you won't have a problem doing that!!!<br />
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</div>dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com1tag:blogger.com,1999:blog-6894117588607863607.post-57384541694393796632009-12-04T08:45:00.000-08:002009-12-04T20:53:20.953-08:00Cheater Lasagna<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7s-fbKnmK8rlRHh-Ic5z4ngLNay_Tr4UqyzdagxuDGm82Oajpc3l12zuLX526s6qsCBTjjO0x5lBvplb205VDXGxeyTPrbewiftanMt7FuUj_C59OKzFfEYOSQ1Vjdl1vBOseZHBYMon/s1600-h/lasagnadone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja7s-fbKnmK8rlRHh-Ic5z4ngLNay_Tr4UqyzdagxuDGm82Oajpc3l12zuLX526s6qsCBTjjO0x5lBvplb205VDXGxeyTPrbewiftanMt7FuUj_C59OKzFfEYOSQ1Vjdl1vBOseZHBYMon/s640/lasagnadone.jpg" /></a><br />
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My mother has been making her own meat sauce from scratch since I was a child. It was perfectly sweet, acidic, meaty and garlicky. Every time I would sit down and eat elbow macaroni, I would wonder, "How much sauce does this woman have frozen? How does she always have sauce that takes more than 2 hours to make on hand?" Eventually, I actually paid attention and realized, "Cheater Sauce." She would dress up store bought sauce with additional ingredients but she also had a secret.<br />
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I'm about to spill the beans.......<br />
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MIX PREGO AND RAGU TOGETHER!!!!!!!!!!!!!!!!!!!!!!!!<br />
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What? What? It's that simple?<br />
<br />
These 2 sauces on there own are not so yummy. One is too tomatoey, acidic and the other is too sweet. Once mixed together though....."OH, SWEET HARMONY"<br />
<br />
Ok, I'm am being a little dramatic here. They do need a lil' more dressing up than that but damn, you will be a happy camper knowing that there is no need for chopping, simmering, mixing, chopping, simmering...etc...<br />
<br />
<br />
Lasagna is definitely one of those times, in which homemade sauce is NEVER needed (no matter how fancy.) This is my version of Cheater Lasagna. Feel free to mess with your own ingredients and measurements. Until today, I had never paid much attention to how much I used of anything so these are "guesstimates" at best. Taste, taste, and taste some more...if it needs sugar, add sugar. If it needs garlic, add garlic....You get my drift??!!<br />
<br />
<span style="font-size: large;"><b>Cheater Lasagna</b></span><br />
<br />
<i><span style="font-size: large;"><span style="font-size: small;">Meat:</span></span></i><br />
<span style="font-size: large;"><span style="font-size: small;">1.5-2 lbs. ground beef</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Evoo</span></span><i><span style="font-size: large;"><span style="font-size: small;"> <br />
</span></span></i><br />
<i>Sauce:</i><br />
<span style="font-size: large;"><span style="font-size: small;">1 Large (67oz) Prego</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 Large (67oz) Ragu</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 Carrots, left whole or cut into 2 large chunks<br />
</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 Celery stalk, left whole or cut into 2 large chunks<br />
</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 cloves garlic, minced</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Evoo <br />
</span></span><br />
<i><span style="font-size: large;"><span style="font-size: small;">Ricotta Mixture:</span></span></i><br />
<span style="font-size: large;"><span style="font-size: small;">1 Ricotta cheese (15oz)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 cloves garlic, minced</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 t dried parsley</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1.5 t dried oregano</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 Egg</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><br />
</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Lasagna Noodles</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">6 cups mozzarella cheese, shredded</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> <br />
</span></span><br />
<i><span style="font-size: large;"><span style="font-size: small;">Directions:</span></span></i><br />
<span style="font-size: large;"><span style="font-size: small;">In a large skillet, heat 1 T evoo over Medium high heat until shimmering. Add beef and brown. Drain off the excess moisture. Set aside.</span></span><br />
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</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">In a large stockpot, heat 1 T evoo over medium heat and add minced garlic until fragrant, approx. 30 seconds. Add both containers of sauce, prego and ragu. Drop the carrot and celery in and allow to come to a simmer. Reduce heat and simmer for as long as you want. I usually go at least an hour. Prior to mixing with meat be sure to remove carrots and celery stalk. <span style="color: red;">You can skip the carrot and celery step all together and simply add sugar. Add a Tablespoon at a time until you reach your desired sweetness.</span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="color: red;"><br />
</span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: red;"><span style="color: black;">Empty container of Ricotta in a medium sized mixing bowl. Add minced garlic, parsley and oregano. Break Egg and mix thoroughly. Place in refrigerator until ready to assemble lasagna.</span></span></span></span><br />
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</div><div style="text-align: center;">**forgot the egg--sorry**<br />
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</div><span style="font-size: large;"><span style="font-size: small;"><span style="color: red;"><span style="color: black;">Pour half the sauce mixture into the meat. (I do this because the amount of beef I have usually varies and I like the correct sauce to beef ratio- You can always add additional sauce to the lasagna but it is more difficult to brown more meat because you made it too saucy- does that make sense??)</span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="color: red;"><span style="color: black;"> </span><br />
</span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><span style="color: red;"><span style="color: black;">In large lasagna pan or a deep 13x9 pan or what ever pan you feel like using, add JUST sauce (no meat) to the bottum of the pan. I feel when you add the meat as well it tends to stick. Layer the noodles, then the Ricotta, then shredded mozzerella, then meat sauce, then noodle. Repeat 2 or 3 more times pending on your pan. (I usually only get 2 more times) <br />
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</div><div style="text-align: center;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: red;"><span style="color: black;"> **Repeat above steps 2 or 3 more times**</span></span></span></span><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: red;"><span style="color: black;">You will end with noodle on top. Add just the sauce at this point and then top with mozzerella and I added basil.</span></span></span></span><br />
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</div><div style="text-align: left;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: red;"><span style="color: black;"> </span></span></span></span><br />
</div><span style="font-size: large;"><span style="font-size: small;"><span style="color: red;"><span style="color: black;">Place pan on cookie sheet so you do not have any overflow (which I have everytime.) Cover with foil initially to help the baking process along. Bake at 350 for approx. 45 minutes or until bubbly and cheese is melted, removing foil approx. half way through cooking. Be sure to stick knife through center to make sure all noodles are cooked through prior to turning off oven... Let sit for at least 15 minutes to allow it to set or you will have a sloppy watery mess on your hands....</span></span></span></span><br />
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</div><div style="text-align: center;"><span style="font-size: large;"><span style="font-size: small;"><span style="color: red;"><span style="color: black;"> **half way through, remove foil**<br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="color: red;"><span style="color: black;">IMPORTANT NOTES: This will make more sauce than you will actually use in most cases so just freeze or serve with some sauce on the side for those whom like it extra saucy! Be sure to use enough sauce. I always use more than I think I should when assembling and it turns out great. The amount of cheese depends on you. I suggest to go over board rather than under board.<br />
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</span></span></span></span>dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com1tag:blogger.com,1999:blog-6894117588607863607.post-80072531218519978892009-12-02T18:26:00.000-08:002010-01-09T07:19:16.408-08:00Huge Oopsy.......Caramel ChickenJust the other day I was asked if I post any recipes I don't like...this would be the first if I did choose to post it (which I am not.) There are just too many discrepancies in the recipe to post...SO, I will give you a picture of the result and some details and if your interested I will email it to you and allow you to fool with it...but for me it was a "No Go."<br />
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This is a Vietnamese dish with a large amount of ginger and hot chili flakes. Against my own judgment, I followed the recipe when it asked for a full teaspoon of hot chili pepper flakes. HOLY HOTNESS is all I can say to start...Even J whom will inhale Blazin' wings at BW3's without a thought said it was really hot. Then there was the ginger, it called for 3 Tablespoons of ginger...Now those of you whom cook with ginger know, that is A LOT...I cut it down to 2 Tablespoons and it was still intense. I will admit though, I have a love-hate relationship with ginger. One more problem, "Has anyone smelled fish sauce when heated quickly at a high temperature?" PeeeUuuuuWww Magooo...So, try if you would like. If you are a fan of Vietnamese food then this may be right up your alley. I, however, will be taking this out of my recipe repitoire. I will post if I get requests but I would hate to do all the work posting when I wouldn't suggest fixing this dish....<br />
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It sure looked yummy though....<br />
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</div>dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com0tag:blogger.com,1999:blog-6894117588607863607.post-71914565274873374532009-11-25T06:46:00.000-08:002010-01-09T07:19:22.137-08:00The view from my back door....I took this picture from my backdoor on one of the extremely early mornings my son woke me up. It was very foggy and the sun was casting a strange glow. Now obviously I messed with this photo after the fact with adobe but I think it has a creepy "Halloweeny" feel. I probably should have posted it back in October but of course nothing happens in a timely fashion around here these days....I think I may frame it just because it's interesting...<br />
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</div>dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com1tag:blogger.com,1999:blog-6894117588607863607.post-16877665829374145232009-11-23T13:34:00.000-08:002012-02-12T05:35:32.522-08:00Homemade Take-Out...Beef & Broccoli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpH9ATatxJMIA1xr_adtQL8cBKEuhvVMHOYyEWBwlnfOt3u8mvUhXNzjhqYafvvXqWa8uL9CoZ7vTPCdrOPe9K3cT3A09JmDfSTrG8m0-qAqqW4jdNFjKd0wqP3RFWmkPApV1jl7ZaF9lF/s1600/chimesedone2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpH9ATatxJMIA1xr_adtQL8cBKEuhvVMHOYyEWBwlnfOt3u8mvUhXNzjhqYafvvXqWa8uL9CoZ7vTPCdrOPe9K3cT3A09JmDfSTrG8m0-qAqqW4jdNFjKd0wqP3RFWmkPApV1jl7ZaF9lF/s640/chimesedone2.jpg" /></a></div>
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<br />
This was my very first time ever attempting an Asian recipe. There are a few reasons:<br />
<br />
<ol>
<li>I'm not a huge fan of Asian food (besides the horribly bad for you fried a hundred times kind.)</li>
<li>The ingredients are never "cut and dry."</li>
<li>I never really know what the heck the ingredients are or what they are supposed to do/taste like.</li>
</ol>
<br />
I found this recipe on <a href="http://thepioneerwoman.com/">thepioneerwoman.com</a> website, which I love and you should check out. She, in turn, got the recipe from <a href="http://www.amazon.com/Steamy-Kitchen-Cookbook-Recipes-Tonights/dp/0804840288/ref=sr_1_1?ie=UTF8&s=books&qid=1259012357&sr=8-1">"The Steamy Kitchen Cookbook" by Jaden Hair</a>. I have yet to purchase the cookbook because I wanted to try the recipe first but I did flip through it at Borders and I LOVE LOVE LOVE that she lists substitutes for the strange ingredients that typically you would have to go to 3 grocery stores to hunt for, just to find out you can only get it at a specialty Asian store. I don't know about you, but those stores scare the sh*% out of me! They have some straaaannnnggge stuff in there, like dried shrimp in a bag that is hanging next to the licorice, intended to be popped in your mouth like a potato chip....Cacca!<br />
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<br />
<b><span style="font-size: large;">Jaden’s Chinese Beef Broccoli</span> </b><br />
<b>(from <a href="http://www.amazon.com/Steamy-Kitchen-Cookbook-Recipes-Tonights/dp/0804840288/ref=pd_sim_b_2" target="_blank">The Steamy Kitchen Cookbook</a>)</b> <br />
<br />
SERVES 4 AS PART OF MULTICOURSE MEAL<br />
<br />
1 lb top sirloin or flank steak, thinly sliced into 1/8-in strips (I used sirloin)<br />
11/2 lbs broccoli, cut into bite-size florets<br />
1 T high-heat cooking oil (I used canola)<br />
1 T minced garlic<br />
<br />
Marinade:<br />
<br />
1 1/2 t soy sauce<br />
1 t cornstarch<br />
1/2 t cooking oil (I used canola)<br />
Freshly ground black pepper to season the beef<br />
<br />
Stir-fry Sauce:<br />
<br />
3 T oyster sauce<br />
2 t Chinese rice wine (or dry sherry) (I used dry sherry)<br />
2 t Chinese black vinegar (or balsamic vinegar)(I used Balsamic)<br />
<br />
In a bowl, combine the ingredients for the marinade. Place meat in ziploc pour in marinade, massage, let sit 10 minutes.<br />
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Prep your meat,broccoli and garlic.<br />
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In another small bowl, mix together the stir fry sauce.<br />
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In a wok or large sauté pan, add 1 inch of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain. Dry the pan.<br />
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*sorry steam was causing issues with my auto focus*</div>
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Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side. I, as did the pioneerwoman, had to do this in 2 batches because of the size of my pan.<br />
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Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. <br />
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Add cooked broccoli back to pan and your ready to eat....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78M7PWTYElg5Y0KnsdVBlFKH3aAuAJZrdPr6QwnPNBdtchzU4cXJuwCB02U201fG_4xnT0u-7ZtAkgVrEOp05_hD_pDyKqItOWMN402FyOZQroeGedtntydg8pHCWQKIUkjQ0vV8D3Zr8/s1600/chimesedone1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh78M7PWTYElg5Y0KnsdVBlFKH3aAuAJZrdPr6QwnPNBdtchzU4cXJuwCB02U201fG_4xnT0u-7ZtAkgVrEOp05_hD_pDyKqItOWMN402FyOZQroeGedtntydg8pHCWQKIUkjQ0vV8D3Zr8/s640/chimesedone1.jpg" /></a></div>dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.comtag:blogger.com,1999:blog-6894117588607863607.post-68416938164995399832009-11-16T18:13:00.000-08:002010-01-09T07:19:28.520-08:00Per "Buttdorf's" request....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBENy0RxKnVKxOQvQqs7US3zYBcsIJWHQTbxjpLj4uP-KEfxJaBn91PxbhmNBeD5vU-rvhd3AoxZc5miS4-9kWOSoJDKuYC3h2RMvX41eokOXG7pTSzvEUk22880WI8YO6wQe39uR-j7TC/s1600/IMG_2232.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBENy0RxKnVKxOQvQqs7US3zYBcsIJWHQTbxjpLj4uP-KEfxJaBn91PxbhmNBeD5vU-rvhd3AoxZc5miS4-9kWOSoJDKuYC3h2RMvX41eokOXG7pTSzvEUk22880WI8YO6wQe39uR-j7TC/s640/IMG_2232.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">Here ya go Drinker....a pic of "J & the Boy"<br />
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</div><div class="separator" style="clear: both; text-align: center;">**Sorry for the crappy pic...I had to mess with the white balance (in jpg) and it made the pic grainy**<br />
</div>dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com0tag:blogger.com,1999:blog-6894117588607863607.post-30451588829846384732009-11-12T05:29:00.000-08:002009-11-13T06:18:41.105-08:00How does one resist?<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujxqLQcNscAysOhCMHoYMxvImFd7SlYo0rXITC2oOEZxwiAA9YvWne0uDSqiXjd1UFKDXwYaOnBpk8ZJQ_29sz9tmBz7Cb2_X39SW61xb4XgIOBz8to0gkMd2fRqsxrB708AH4NlYcRqL/s1600-h/buzzpanheadBW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjujxqLQcNscAysOhCMHoYMxvImFd7SlYo0rXITC2oOEZxwiAA9YvWne0uDSqiXjd1UFKDXwYaOnBpk8ZJQ_29sz9tmBz7Cb2_X39SW61xb4XgIOBz8to0gkMd2fRqsxrB708AH4NlYcRqL/s640/buzzpanheadBW.jpg" /></a><br />
</div>dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com1tag:blogger.com,1999:blog-6894117588607863607.post-3158704774207246812009-11-10T06:59:00.000-08:002009-11-13T06:18:50.334-08:00White Chicken Chili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhre4pUz7nyxOGFWYCam-TncBqVOAHcT3V-I3MYoVN_Ww08-8c8wCK0ON1JikwkXnf_sYEsJlF6nTpIqjlvQbgn9_5fRfaJKG2c6eDECqCiE4zBnJlWyJjpg0iVtlcqNO7CJQe4MC9-exY7/s1600-h/chilisoupdone1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhre4pUz7nyxOGFWYCam-TncBqVOAHcT3V-I3MYoVN_Ww08-8c8wCK0ON1JikwkXnf_sYEsJlF6nTpIqjlvQbgn9_5fRfaJKG2c6eDECqCiE4zBnJlWyJjpg0iVtlcqNO7CJQe4MC9-exY7/s640/chilisoupdone1.jpg" /></a><br />
Welcome to the world of healthy chili. This chili is wonderful for every season. The cilantro makes it taste light and refreshing and the addition of Northern beans gives a lovely creaminess without adding to the love handles! I would strongly suggest doubling or even tripling this recipe because it freezes fabulously. Enjoy!<br />
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I got a lil' picture happy with this one, so I made some of the pic's smaller so it doesn't take your whole day to scroll through!!!<br />
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<span style="font-size: large;"><b>White Chicken Chili</b></span><br />
<span style="font-size: large;"><b></b></span><br />
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2 T Canola Oil<br />
1 Rotisserie Chicken, meat picked off bones*<br />
1 c chopped onion<br />
3 c chicken stock<br />
2 cans chopped green chiles<br />
3 cans Northern beans*<br />
3 cloves garlic, minced<br />
1 T ground cumin<br />
1 T dried cilantro<br />
1 T dried oregano<br />
1 t crushed red pepper<br />
1/4 c fresh cilantro chopped<br />
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*You can buy a ~3lb raw chicken and cook in water to make your own chicken stock and pulled chicken, which I have done, but does not taste much different. You can use almost any white bean but be aware some break down more than others so if your going for the "stew-look" you may want to stick with Northern.<br />
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Chop onion and garlic. Drain and rinse beans.<br />
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In a large dutch oven or heavy stockpot, warm 2 T oil over medium heat. Add onion and cook until softened/translucent but not browned.<br />
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Add garlic and stir until garlic is warmed and fragrant. Be careful not to brown garlic. Stir in cumin, dried cilantro, oregano, crushed red pepper and green chiles. Warm spices through. <br />
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</div><br />
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</div><br />
Add rinsed beans to pot. Add chicken broth and allow to come to a simmer. Add chicken. Again, allow mixture to come to a simmer and bubble. Once simmering, reduce heat to low, cover and let simmer for at least 30 minutes but I usually let it go for an hour to make sure the flavors blend and get yummilicious!<br />
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</div>At this point, you can either leave the chili "stew-like" or you can do as I do and take 1/4-1/3 of the mixture and whiz it in the blender.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyY6tfyoA_ura1l3W-HSVv6SJCyCUkSc5vAxsIqA_QfkVKfwMa6zNeJJRAB1ZBVS6OH2lnydkQ4Zq4p6CrFvCC_hy8PKNK0tO21siVXV9YRwrhyphenhypheneBCjgcqoxwLUAYDU_P6-tIHy-tcLJ_x/s1600-h/chiliblender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxyRej2W-AylBT5fxmG-Ly2r5h5w1xTN7dfVbela-NAnRUrE1Kb1D0HFsGvEVQ4iJdQiu7yy1kLYIPKDiPb6ViSO8_frHpDhweG_w6ulGNjQbx4yPVcxuInk4r7Eraa6BsSzjvRnZk1PGf/s1600-h/chiliblender.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxyRej2W-AylBT5fxmG-Ly2r5h5w1xTN7dfVbela-NAnRUrE1Kb1D0HFsGvEVQ4iJdQiu7yy1kLYIPKDiPb6ViSO8_frHpDhweG_w6ulGNjQbx4yPVcxuInk4r7Eraa6BsSzjvRnZk1PGf/s640/chiliblender.jpg" /></a><br />
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Add fresh cilantro and your done.<br />
<br />
I serve with additional cilantro on the top and, if I have it, a dollop of sour cream or shredded Monterey Jack cheese!!!!<br />
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WARNING: This chili, as with most, get's really thick as it sits. I simply add some chicken stock to the individual bowl I am warming up to get to the consistancy I want. Water would work too. <br />
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</div>dMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com3tag:blogger.com,1999:blog-6894117588607863607.post-72166983986944677862009-11-06T12:56:00.000-08:002009-11-13T06:19:12.260-08:00Tilapia with Lemon and Caper Sauce<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4WFz-2DGQ0S0MhbaEoXoVbkijaeVALnfYr_fneqoiYeF9baopNOnJTsZ5Dy4UwdtjJDzHAYe89nndPZo9LZFLmaqmhLNN10mUhK6gcPXtOyi9F3nMetgsMSzI0v5op6N8ZgTJ70jmPt6/s1600-h/Tilapiadone-5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG4WFz-2DGQ0S0MhbaEoXoVbkijaeVALnfYr_fneqoiYeF9baopNOnJTsZ5Dy4UwdtjJDzHAYe89nndPZo9LZFLmaqmhLNN10mUhK6gcPXtOyi9F3nMetgsMSzI0v5op6N8ZgTJ70jmPt6/s640/Tilapiadone-5.jpg" /></a><br />
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This recipe is basically a "piccata" for fish. My dad and I would order a dish similar to this one at a restaurant we loved in Scottsdale, AZ. He called me the other day wanting detailed...I mean,<b> DETAILED</b> information on how to prepare so here we go daddy-o....Now, warning...because this is a truly "shoot from the hip" recipe, the measurements are approximate. This is another taste the sauce as you go scenario, but again, very difficult to screw up!<br />
<br />
<span style="font-size: large;"><b>Tilapia with Lemon and Caper Sauce</b></span><br />
<br />
4 tilapia fillets* (amount of sauce can be increased to account for amount of fish)<br />
1-2 cups flour<br />
Salt and Pepper<br />
1 juicy lemon, if it doesnt feel juicy use 2, and 1 T of grated lemon rind.<br />
2 garlic cloves, smashed but not chopped, so you can take it out of the sauce before serving<br />
2-4 T capers-drained, just eyeball it...you will be able to tell if you need more<br />
<span id="lw_1257539112_0" style="border-bottom: 1px dashed rgb(0, 102, 204); cursor: pointer;">1/2-3/4</span> c chicken stock, to taste<br />
2-4 T of butter<br />
EVOO<br />
1 T chopped fresh parsley for color*<br />
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqs6K7mt7w-oyxLPS0dxGgFPsRrBwYKXipFckSgT5rJL4LQhbSVnaZc4iTO3_uvHilpTp31dzay31gQSWRvdCuid7XmAP7ApXfgRiCxD9tHlCNLBTK5Y7zHZeAdgGVVHDfpp1Jb8opoMAs/s1600-h/tilapiaingrd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqs6K7mt7w-oyxLPS0dxGgFPsRrBwYKXipFckSgT5rJL4LQhbSVnaZc4iTO3_uvHilpTp31dzay31gQSWRvdCuid7XmAP7ApXfgRiCxD9tHlCNLBTK5Y7zHZeAdgGVVHDfpp1Jb8opoMAs/s400/tilapiaingrd.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;">I missed a bunch of ingredients in this pic...sorry--baby was fussing! haha <br />
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</div>Grate lemon rind, smoosh garlic and drain capers....<br />
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In a large nonstick saute pan, over medium-high heat, warm up approx. 2 T EVOO (couple twirls of the pan.)*<br />
<br />
While the pan and oil warm, pour flour into a shallow dish. Salt and pepper the flour and stir to distribute. Dredge fish in flour and shake off excess. --Missed this step in my photos, sorry--<br />
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Place 2 fish fillets into pan and cook until golden brown on both sides and cooked through (fish will flake easily when done.) Continue until all fish is done. Set aside.<br />
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At this point, you should add a bit more evoo to the pan, maybe one more swirl of the pan. Add smooshed (hahaha) garlic and spin around in the oil a bit. DO NOT LET THE GARLIC BROWN, it will make your oil taste funky! You only want to flavor the oil with the garlic so basically warm the garlic for maybe 30 seconds or until you smell the garlic, it should be very fragrant, then discard garlic.<br />
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</div><div style="text-align: center;">That is garlic, sorry, damn light in the kitchen made it white as can be.<br />
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Add lemon juice to the pan, it will bubble aggressively, which is what you want. All that bubbling will release the brown bits the fish left over and that, my friends, is FLAVOR!!!! Let the lemon juice reduce a bit, maybe a minute or two, then add chicken stock. Let the sauce warm up again, your chicken stock will cool it a bit. Once warm again, drop in your capers.<br />
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</div>Let the sauce reduce again for 1-2 minutes. Reduce heat to medium-low. Put pats of butter in and swirl pan until butter melts and adds a silky texture to the sauce. Add a lil chopped parsley for some color and your done. Pour sauce over fish and tell me you love me! hahahaha<br />
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*NOTES: This can be made with any fish, I have made it will grilled halibut and it is amazing. The parsley doesn't really add much to flavor so if you do not have it, do not run out and get it, you will be fine. The initial amount of EVOO will really depend on the size of your pan...Also, for those of you who love butter, you can add butter to the "sauteing oil" in the beginning, but your fish will get a darker "tinge" to it and in the past I didn't care for the presentation as much. It does add a bit more richness though, so if you want to butter her up---feel free, it tastes just as yummydMariehttp://www.blogger.com/profile/16165719159534454332noreply@blogger.com1