tag:blogger.com,1999:blog-13266646469387032024-03-19T02:51:35.688+00:00mrandmrsrAnonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.comBlogger104125tag:blogger.com,1999:blog-1326664646938703.post-13955039360425902882014-07-10T19:08:00.002+01:002014-07-10T19:08:25.875+01:00Dairy Free Sugar CookiesBaby R is getting baptized this weekend! We have been wanting to do this for a while, but we are just getting around to it! We are so thrilled to share this special event with our family and friends. Our WHOLE family is going to be able to be there, and we couldn't be more excited. After the baptism, we are having brunch at a place near our church called "Hamilton's Kitchen." Mr. R and I have never been there for brunch, but the menu looks amazing, and we are actually shocked that we have not ventured to this Winter Park hot spot. I have decided to make little cross shaped sugar cookies to add a little something to this special event. Even though Baby R will not get to eat these yet, he will one day! And since he is currently allergic to milk, I have to start finding dairy-free cookie recipes for Santa, so I better start now! Mr. R didn't even miss the milk... you can't even tell!<br />
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<span style="color: #0b5394;"><b>Dairy Free Sugar Cookies and Frosting</b></span></div>
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<span style="color: #073763;">Ingredients:</span></div>
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<span style="color: #073763;">Cookies</span></div>
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<span style="color: #073763;">-3 cups flour (I used all purpose)</span></div>
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<span style="color: #073763;">-1 teaspoon baking soda</span></div>
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<span style="color: #073763;">-1 cup Earth Balance vegan sticks (or you could use real butter here)</span></div>
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<span style="color: #073763;">-1 cup sugar</span></div>
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<span style="color: #073763;">-2 large eggs</span></div>
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<span style="color: #073763;">-2 teaspoons pure vanilla extract</span></div>
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<span style="color: #073763;">Icing:</span></div>
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<span style="color: #073763;">-1 cup powered sugar</span></div>
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<span style="color: #073763;">-1/2 teaspoon vanilla extract</span></div>
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<span style="color: #073763;">-2 tablespoons almond milk (or regular milk if you choose)</span></div>
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Directions:</div>
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1. Preheat the oven to 350 degrees F.</div>
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2. Mix the dry ingredients together.</div>
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3. In a separate bowl, cream the butter and sugar together.</div>
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4. To the sugar mixture, add the eggs and vanilla extract.</div>
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5. Add the dry ingredients to the wet ingredients.</div>
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6. Refrigerate in cling wrap for about an hour. (or more if you have time)</div>
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7. On a lightly floured surface, roll out the dough to 1/4 inch.</div>
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8. Cut in desired cookie shapes.</div>
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9. Bake for 8 minutes.</div>
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10. Remove the cookies and let them cool before icing.</div>
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For the icing:</div>
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Combine the ingredients. I also added a little food coloring to make the icing blue. You can add more milk, or powered sugar to get to the consistency that you want.</div>
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Ice the cookies and enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSzZs9pLVlIhBl69DPaoum8ZCcxrB7t-Ud4exAT1zZfSNmIYvLk0WM1j5SbQW_ojOidgh-CmeaIjI1O_zClimceXTKQxHfWBEaG8fDVyThthJDyRhI5rDGdiQoQ45reOhPAtbPpc8zJM/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcSzZs9pLVlIhBl69DPaoum8ZCcxrB7t-Ud4exAT1zZfSNmIYvLk0WM1j5SbQW_ojOidgh-CmeaIjI1O_zClimceXTKQxHfWBEaG8fDVyThthJDyRhI5rDGdiQoQ45reOhPAtbPpc8zJM/s1600/photo.JPG" height="320" width="320" /></a></div>
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<span style="color: #6fa8dc; font-family: 'Courier New', Courier, monospace; font-size: large;">Until Next Time...</span></div>
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<span style="color: #6fa8dc; font-family: Courier New, Courier, monospace; font-size: large;">Mrs. R</span></div>
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Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-66602096542151260252014-07-10T18:54:00.000+01:002014-07-10T18:54:07.816+01:00Oops...Well I lied... I guess it was too good to be true to say that I was going to post more! Oh well.. I have more important things going on I guess and I'm loving every minute of it! I did recently make some teething biscuits for my ever-teething little nugget. I keep trying to find the recipe again, so I am posting it on here... for me... and for others that maybe want to try it! My little one has some serious allergies, sorry dude (takes after me), so I had to figure out an allergy-free biscuit. And boy... was it easy! They actually entertain him for a while, and when it gets too gooey and I have to take it away, he gets a little upset. Therefore, I think that he likes them and we have a winner!<br />
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<span style="color: #0b5394;"><b>Allergy-Free Teething Biscuits</b></span></div>
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<span style="color: #073763;">Ingredients:</span></div>
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<span style="color: #073763;"><br /></span></div>
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<span style="color: #073763;">-1/2 cup rice flour (or you can use whatever you have)</span></div>
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<span style="color: #073763;">-1/2 cup infant oatmeal cereal (or you could use rice or whatever you have)</span></div>
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<span style="color: #073763;">-1/2 cup fruit or veggie puree (I used a mixture of apples and pears...you decide)</span></div>
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<span style="color: #073763;">-2 tablespoons oil (I used olive... again you decide!)</span></div>
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<span style="color: #073763;">-several tablespoons of water (do not do this until you mix the rest of the ingredients first)</span></div>
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<span style="color: #073763;"><br /></span></div>
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<span style="color: #073763;">**This was actually half of the recipe, and it made about 10 biscuits. You can double it, or triple it for that matter. :)</span></div>
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<span style="color: #073763;">Directions:</span></div>
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<span style="color: #073763;">1. Preheat oven to 375 degrees F. </span></div>
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<span style="color: #073763;">2. Stir wet ingredients together.</span></div>
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<span style="color: #073763;">3. Add the dry ingredients to the wet ingredients.</span></div>
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<span style="color: #073763;">4. Mix well.</span></div>
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<span style="color: #073763;">5. Drizzle a little bit of water into the dough as you knead it. You are looking for a non-sticky consistency. If you add too much water, add more flour. If it is too dry, add more water. (Get the idea?)</span></div>
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<span style="color: #073763;">6. Roll out the dough on a floured surface. Cut into desired shapes.</span></div>
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<span style="color: #073763;">7. Bake for 45 minutes (or longer) until they are really hard, but not burnt.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlrRdgTUsgUIsnvSPVTubNHurbby2LHBArbOQkWRVzdI9JYG1HSqZdrkRoAxyRYw7V3wA4Klmi8DOqzCDivaCJqNqKyi_yU6dQjuLBcHKNjbG6Xehia0tcbKBUA-ekltwET1r_DZoO3M/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlrRdgTUsgUIsnvSPVTubNHurbby2LHBArbOQkWRVzdI9JYG1HSqZdrkRoAxyRYw7V3wA4Klmi8DOqzCDivaCJqNqKyi_yU6dQjuLBcHKNjbG6Xehia0tcbKBUA-ekltwET1r_DZoO3M/s1600/photo.JPG" height="320" width="240" /></a></div>
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<span style="color: #073763;">Yummy Yummy!</span></div>
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<span style="color: #6fa8dc; font-family: 'Courier New', Courier, monospace; font-size: large;">Until Next Time...</span></div>
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<span style="color: #6fa8dc; font-family: Courier New, Courier, monospace; font-size: large;">Mrs. R</span></div>
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Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-27594180834618018242014-06-09T17:03:00.001+01:002014-06-09T17:03:41.494+01:00Dairy Free Banana Apple Walnut MuffinsI actually read a magazine today... and I made some delicious muffins! Its the little things that count these days! Snuggles with Baby R will always take precedence over anything! I have had to go Dairy-Free for Baby R... long story short... he has allergies, just like his momma! I feel terrible that I have passed this trait to him... and I pray that he can grow out of them. That being said, in the area of starting solid foods, we have started verrrrry slow. He currently likes carrots, apples, squash, and pears. I think that some peas are on the menu for our next experiment. I have had to watch EVERYTHING that I eat. It is crazy how many 'hidden' dairy ingredients are in different foods. I can only trust a few brands, and I know that any Asian food is more than likely pretty safe. It has been hard at times, when I just want a little cheese, or most importantly a cupcake.... but I took on the challenge, and I honestly feel so much better not eating the dairy! I am trying different dairy-free recipes, some are a hit... some are most definitely not. But, this one is actually VERY delicious, and you don't even miss the butter! I am not claiming that these are healthy... just dairy-free! :)<br />
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Ingredients:</div>
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For the muffins:</div>
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-1 1/2 cups all purpose flour</div>
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-3/4 cup white granulated sugar</div>
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-1 teaspoon baking powder</div>
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-1 teaspoon baking soda</div>
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-1/2 teaspoon salt</div>
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-1 teaspoon cinnamon</div>
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-2 mashed bananas</div>
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-1 small apple (thinly chopped)</div>
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-1 egg</div>
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-1/3 cup canola oil</div>
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-1/4 cup almond milk</div>
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-1/2 cup crushed walnuts</div>
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For the crumble:</div>
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-1/3 cup dairy-free butter (I use earth balance)</div>
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-4 tablespoons flour</div>
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-3 tablespoons sugas</div>
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-2 teaspoons cinnamon</div>
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(Mix together with your hands)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7Nr1NXUMV_ASOB1VoM-qbmEzRbPqasWnicb-HG9IJPtrpHS2phqdB_CTQiVn8-dySAeBjxipqrUUTP3XRRNgdl681mjsZkaKNli-Pb0siqkJb_9wGLAOKn9IUJBTFkDjqwda15DGQmk/s1600/muffin+before.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc7Nr1NXUMV_ASOB1VoM-qbmEzRbPqasWnicb-HG9IJPtrpHS2phqdB_CTQiVn8-dySAeBjxipqrUUTP3XRRNgdl681mjsZkaKNli-Pb0siqkJb_9wGLAOKn9IUJBTFkDjqwda15DGQmk/s1600/muffin+before.jpg" height="320" width="240" /></a></div>
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<span style="font-size: x-small;">Before</span></div>
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Directions:</div>
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1. Preheat oven to 350 degrees F. Lightly oil, or line with paper liners, a muffin tin. I used the small muffin tin which makes about 24 small muffins.</div>
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2. Combine the banana, apple, egg, oil, milk, and sugar. Whisk well.</div>
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3. Add the baking powder, baking soda, salt, and cinnamon. Whisk well. </div>
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4. Add the flour and make sure to mix well.</div>
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5. Lastly, add the walnuts and mix well.</div>
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6. Pour the muffin mix into the muffin tin. </div>
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7. Lightly sprinkle the crumble onto the muffin mix before putting them into the oven.</div>
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8. Bake for 12-14 minutes. (You will have to cook for about 20-24 minutes if you choose to make these into larger muffins.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkobHjkQYWbRHmOBGLcpCQhAaPsRaANme1gwwXfL5NhJXf862aKQtOsbOnSmk5Yp7BpjbETtHacmEKuJypfbeDaFY2Zdi00W7haC_kZrhp6AeDxcEBqsQdyYwI0QMBa6PAuKlYbLNwdI/s1600/muffin+after.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkobHjkQYWbRHmOBGLcpCQhAaPsRaANme1gwwXfL5NhJXf862aKQtOsbOnSmk5Yp7BpjbETtHacmEKuJypfbeDaFY2Zdi00W7haC_kZrhp6AeDxcEBqsQdyYwI0QMBa6PAuKlYbLNwdI/s1600/muffin+after.jpg" height="320" width="240" /></a></div>
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<span style="font-size: x-small;">After</span></div>
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<span style="color: #6fa8dc; font-family: 'Courier New', Courier, monospace; font-size: large; text-align: center;">Until Next Time...</span></div>
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<span style="color: #6fa8dc; font-family: Courier New, Courier, monospace; font-size: large;">Mrs. R</span></div>
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Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-2230898164617464442014-06-02T15:22:00.003+01:002014-06-02T15:22:58.357+01:00Hello Old Friend!It has been a VERY long time since I have blogged (I even moved to a new site over a year ago... and now that doesn't even work....tells you something!)... many many things have happened in our lives. And while I don't want to bore you with every last detail... it has been an amazing adventure so far. Mr. R is now Dr. R. And we are now a family of 3! So much has changed, and we are so very blessed! Our little nugget is 6 months old! And as you can imagine, I haven't really had the chance to cook my extravagant meals that I am accustom to... and obviously, I haven't had the chance to write a single thing down. Well... I am now on summer break, I have halfway figured out how to juggle that thing called motherhood... and I have a LONG list of things that I want to do... blogging is on there... it may not be at the top of my list of things that really need to get done... but this seems to be more interesting to me than reorganizing the baby's room, going through my clothes, cleaning the house, or trying to find spots for all the books that I brought home from school! That being said...Our travels have since quieted down... as you can imagine... and I am thinking that this blog would now be a great way to show our little boy the things that we did together as he grows up. I am not going to challenge myself to post everyday, nor am I even going to commit to posting once a week, but I am going to make a conscious effort to try my best and document the most amazing adventure I have been on... being a mom, a wife, and trying to juggle everything else in sight. <br />
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Today is our 2 year wedding anniversary... and while we have many things to celebrate, I thought that it would also be a great day to have a fresh start in the blogosphere. I am currently researching foods that we ate on our honeymoon and hopefully I can repost a few recipes this week! I have enjoyed every second about being a mom so far... but I do need to make time to do the thing that I also love... which is cooking. And<strike> I know</strike> I am certain that Mr. R is sick of rotisserie chickens, with frozen vegetables, and rice. But hey... sometimes that is the best meal I can get on the table!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtpksQsFL5RckTI-5Oas9BqrpokF9MbqARF2ifGiJMdfWV7Im1JGsIuIAy3rif3vhdpzMUWdWahU0_irLd-lGKk6gDtfGFmgaCupQW6oNyfWHRthBxhVYWYG4CLDqaSve43zCQ1Ke7RFA/s1600/IMG_4733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtpksQsFL5RckTI-5Oas9BqrpokF9MbqARF2ifGiJMdfWV7Im1JGsIuIAy3rif3vhdpzMUWdWahU0_irLd-lGKk6gDtfGFmgaCupQW6oNyfWHRthBxhVYWYG4CLDqaSve43zCQ1Ke7RFA/s1600/IMG_4733.JPG" height="240" width="320" /></a></div>
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At our cooking class in Ravello, Italy</div>
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<span style="color: #6fa8dc; font-family: Courier New, Courier, monospace; font-size: large;">Until Next Time...</span></div>
<div style="text-align: center;">
<span style="color: #6fa8dc; font-family: Courier New, Courier, monospace; font-size: large;">Mrs. R</span></div>
Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-60073435417909032442013-01-22T00:39:00.002+00:002013-01-22T00:39:52.039+00:00New SiteHi guys! I have created a new official Mr. and Mrs. R site! Check it out to get more cooking and recipe ideas!<br />
<br />
mrandmrsr.com<br />
<br />
Enjoy!Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-10164995930866792092012-11-22T17:04:00.001+00:002012-11-22T17:04:17.477+00:00Happy Thanksgiving!Once again, I have been on a blog hiatus. With Thanksgiving on its way, I have been preoccupied with getting out the Christmas decorations, making our Christmas card, addressing them, planning Thanksgiving meals, finishing up last minute projects at school, and tossing back and forth as to where we were actually going to celebrate Thanksgiving this year. This Thanksgiving is a little different from years past. My brother is off to Colorado and left this Thanksgiving morning at 4:30am. My husband has to work at the hospital, helping others on this thankful holiday. I am blessed with the fact that I get to eat 2 Thanksgiving dinners this week. However, none of them will actually be on Thanksgiving Thursday. Yesterday (Wednesday), we had our first Thanksgiving dinner, with my brother. We cooked all of our favorites from sweet potato casserole, mashed potatoes, and turkey, to cornbread stuffing, gravy, and homemade apple pie. We popped a can of cream corn in a saucepan for my dad, and had a wonderful Thanksgiving meal. We tried a few new recipes, and stuck with a few old favorites. We are celebrating our next Thanksgiving on Saturday so that my husband can enjoy one of his favorite holidays. Today, we are not stressed to get everything done in time, we are in our pajamas, the house does not have to be cleaned, and I couldn't be more thankful for this relaxing day. However, since our first dinner was a success, I am very much looking forward to our second <i>big</i> meal this weekend! I don't think that I will want to eat a turkey dinner for a few weeks!<br />
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I am sharing a simple recipe for the sweet potato casserole that we made. We tried to not make it too sugary, too sweet, or too unhealthy. We stuck to simple ingredients and allowed the natural sweet flavor of the sweet potato to shine. It turned out to be easy and delicious and even got the stamp of approval from the men at the table. We did make one side with pecans and one side with marshmallows Both were equally delicious. This recipe makes about 4 servings, however, we actually had a little bit leftover!<br />
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Ingredients:<br />
2 medium sweet potatoes<br />
1/4 cup orange juice<br />
1/4 teaspoon cinnamon<br />
1/4 teaspoon allspice<br />
1/4 teaspoon cloves<br />
a handful of pecans<br />
a handful of marshmallows<br />
1 tablespoon maple syrup<br />
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<span style="color: #38761d;"><b>Directions:</b></span></div>
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(I don't have pictures... I guess that I have used up all of the space for pictures. I am working on getting more space!)</div>
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<b style="color: #38761d;"> </b>1. In a 400 degree F oven, make the sweet potatoes for about 40 minutes, or until soft and cooked all the way through.</div>
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2. Allow the sweet potatoes to cool a little bit. Cut them in half and scoop out the inside of the sweet potato and place in a mixing bowl.</div>
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3. Add the orange juice, cinnamon, allspice, and cloves. Mix well.</div>
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4. Place the sweet potato mixture in a small glass baking dish.</div>
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5. You choose: On one side of the casserole, we added pecans to the top and then drizzled the maple syrup. On the other side, we added the marshmallows. </div>
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6. Turn the broiler on in the oven and cook until nice and toasted. This will only take about 5 minutes.</div>
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<span style="color: #3d85c6; font-family: 'Courier New', Courier, monospace; font-size: large;">Until next time...</span></div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">-A</span></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-39690317567804253642012-11-15T02:06:00.003+00:002012-11-15T02:06:51.819+00:00Oatmeal Brown Sugar CookiesT is back... and you know what that means (or well... I know what that means)... he HAS to have his dessert. When I am here by myself, I do not buy snacks, I do not buy cookies or ice cream. But, having known him for almost 8 years, I should have planned to have a few sweet treats in our freezer. After we finished eating dinner, all he could think about was what he was having for dessert. He frantically searched the whole kitchen, knowing that I would not have bought anything for myself. "Oatmeal Cookies!" he said. (Knowing that I always have oatmeal in the pantry.) Too bad we did not have raisins and who wants an oatmeal cookie without rasins? Well, I searched the internet, clicked around on pinterest, and I stumbled upon a similar recipe to this one. They are chewy and delicious. And, I am sure that you have all of the ingredients right at home. If you ever are in dire need of a quick sweet treat, this one is a definite winner! Mission accomplished! And... husband approved!<br />
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Ingredients:<br />
2 cups all-purpose flour<br />
2 teaspoons baking soda<br />
1/2 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
1/2 teaspoon pumpkin pie spice<br />
1 1/2 sticks butter, softened<br />
1 1/4 cups brown sugar<br />
1 teaspoon vanilla<br />
1 large egg<br />
1 cup rolled oats<br />
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<span style="color: #38761d;"><b>Directions:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDI_6V7xqPaVjMejgU048ewiyuJSe3THKcmzShZnRdcAdJoNjwN2Q6AntRmB6DfW5nJ154WvN3vd-N5BA1SyzND8FgGmyFsyMafQCGDipPMQoc9eptp2PKR7U12pjXHZKc9Y-A2-NqjRQ/s1600/IMG_6597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDI_6V7xqPaVjMejgU048ewiyuJSe3THKcmzShZnRdcAdJoNjwN2Q6AntRmB6DfW5nJ154WvN3vd-N5BA1SyzND8FgGmyFsyMafQCGDipPMQoc9eptp2PKR7U12pjXHZKc9Y-A2-NqjRQ/s320/IMG_6597.JPG" width="320" /></a></div>
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1. Add the softened butter and brown sugar to a standing mixer with a paddle attachment. Mix until it is light and fluffy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifIu6M-tvZ49Nqm3-4E0wV6cs-L8OFoG-u78LIwKG-geri4uV491Wmiot50bgdXOFFV-2pBeivcfMP2FSGQ99t5ayx3LPLI_i_gjuEQIv_CM2I34AbWGC3nNKUFfFKRDEtIxxOabgwnio/s1600/IMG_6598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifIu6M-tvZ49Nqm3-4E0wV6cs-L8OFoG-u78LIwKG-geri4uV491Wmiot50bgdXOFFV-2pBeivcfMP2FSGQ99t5ayx3LPLI_i_gjuEQIv_CM2I34AbWGC3nNKUFfFKRDEtIxxOabgwnio/s320/IMG_6598.JPG" width="320" /></a></div>
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2. Add the vanilla extract and egg. Mix well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-yvq0z1lKV443s6QxOfkiofBZmluR7EApAZkraWsRl5Ie_OVkTzsiY38yyav95BxcWJVUcflPzJiuH-_1AiNUbnUNVIs_Vx0Qd5ZYme-rNuNAkG1qEGrxAp6wldrOcM6hAs7liEKrB4/s1600/IMG_6600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE-yvq0z1lKV443s6QxOfkiofBZmluR7EApAZkraWsRl5Ie_OVkTzsiY38yyav95BxcWJVUcflPzJiuH-_1AiNUbnUNVIs_Vx0Qd5ZYme-rNuNAkG1qEGrxAp6wldrOcM6hAs7liEKrB4/s320/IMG_6600.JPG" width="320" /></a></div>
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3. Before adding, sift together the flour, baking soda, cinnamon, salt, and pumpkin pie spice. Add the dry ingredients to the wet ingredients and mix well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBL4UIUL0K_4LhP1LmzGsMnI5Ok611nYs3UXl_xFBaSzhS8GM76VSZNLY6QAvV_J6hxfydyMiXUPCM3OHYmjfclK6GfRE3b_isLgj58gNpH6XwCONjHTRaFQy9GukaYlpZo333OR0Bbk/s1600/IMG_6601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBL4UIUL0K_4LhP1LmzGsMnI5Ok611nYs3UXl_xFBaSzhS8GM76VSZNLY6QAvV_J6hxfydyMiXUPCM3OHYmjfclK6GfRE3b_isLgj58gNpH6XwCONjHTRaFQy9GukaYlpZo333OR0Bbk/s320/IMG_6601.JPG" width="320" /></a></div>
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4. When everything is evenly mixed together, add the oatmeal. Mix for only 30 seconds. </div>
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5. Remove the bowl from the standing mixer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDTaDPLhEXzppCOybqQO6jv_aNnfjw0AyrAJ-c7CxAZqihu7dvOI7OXoaDzFYiac1s5ZX-gYYFQ2BuC9KPDnrFDd7XLAjnYyx3jTWRLB4pdCBA2rxNd0RsG9AF1jzpxLfzhchda2SBOg/s1600/IMG_6603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrDTaDPLhEXzppCOybqQO6jv_aNnfjw0AyrAJ-c7CxAZqihu7dvOI7OXoaDzFYiac1s5ZX-gYYFQ2BuC9KPDnrFDd7XLAjnYyx3jTWRLB4pdCBA2rxNd0RsG9AF1jzpxLfzhchda2SBOg/s320/IMG_6603.JPG" width="320" /></a></div>
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6. Cover the bowl with plastic wrap and put it in the refrigerator for about 20-30 minutes. This will make it easier to scoop the dough onto the cookie sheet. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24p3E_xEJYrNcmSZ3SBnCGy36yyEac7iVLeW6DDWzZe1VOr-w2Ri911ei0mLtG_yB4NTgNDcZN849qIvvAVgHqEotPpY0Yn0hGuunWjA98kO_HnNGJOeVzs4H0iLegjS00n1TQvXyKk0/s1600/IMG_6604.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg24p3E_xEJYrNcmSZ3SBnCGy36yyEac7iVLeW6DDWzZe1VOr-w2Ri911ei0mLtG_yB4NTgNDcZN849qIvvAVgHqEotPpY0Yn0hGuunWjA98kO_HnNGJOeVzs4H0iLegjS00n1TQvXyKk0/s320/IMG_6604.JPG" width="320" /></a></div>
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7. After the dough is chilled, roll it into 1 inch balls, and at least 2 inches away from one another.</div>
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8. Bake in a 350 degree F oven for 10 minutes. You can set them on a wire rack to cool and then place in a container to store until later.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43BdRnc5zbkJP9s7npgNIGqXWy2vRs5TikthzrqdKEFwwx3Fm7KrqLIqOzJKMwBF-RH-e8I1UVitCQXyiGHafMkJ4TOAmpTUQ7tVSOaZm7BPnbIuGZEK-Qirt8434zf0YSOupkc4bFQ4/s1600/IMG_6606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43BdRnc5zbkJP9s7npgNIGqXWy2vRs5TikthzrqdKEFwwx3Fm7KrqLIqOzJKMwBF-RH-e8I1UVitCQXyiGHafMkJ4TOAmpTUQ7tVSOaZm7BPnbIuGZEK-Qirt8434zf0YSOupkc4bFQ4/s320/IMG_6606.JPG" width="320" /></a></div>
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When you bite into them, they will be crunchy on the outside and soft on the inside. They are delicious when they are served warm, but that is up to you as to when you want to eat them!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnPkXZj7Efu1qZ_T3soDAW7briDkDZvxqva-GGjkqZoyghrj2SDimshh23NUXfe3f8lgkuwGQXBfoCRYGrXKDXJlWJdx5OOvB7DOsSeXv00OF5c42RqsNVlemC_k7yffzeZndzNy5reI8/s1600/IMG_6605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnPkXZj7Efu1qZ_T3soDAW7briDkDZvxqva-GGjkqZoyghrj2SDimshh23NUXfe3f8lgkuwGQXBfoCRYGrXKDXJlWJdx5OOvB7DOsSeXv00OF5c42RqsNVlemC_k7yffzeZndzNy5reI8/s320/IMG_6605.JPG" width="320" /></a></div>
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We had a lot of leftover dough. Perfect for when T gets his next sweet tooth craving! We wrapped it up and placed it in the freezer for another desperate day! Enjoy!</div>
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<span style="color: #3d85c6; font-family: 'Courier New', Courier, monospace; font-size: large;">Until next time...</span></div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">-A</span></div>
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Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-64105951093555250442012-11-13T00:20:00.003+00:002012-11-13T00:20:38.878+00:00Basil PestoAs promised from yesterday, I have made basil pesto. I made three times the size of the pesto that you buy at the store, for a fraction of the price! I have always wanted to take the time to make pesto, and quite frankly, I am shocked that I have waited this long to make it! Freshly made pesto is delicious. Don't get me wrong, the store bought kind has always been a staple for us, but now, after making this, I am not sure if I will ever buy store bought again! Also, when I was buying the walnuts, the man selling all of the nuts at the farmer's market told me that you can actually use cashews instead of walnuts. He said that it makes a wonderful pesto..... if you want, take his word and try cashews... if not, take my word when I say that the walnuts worked great! Maybe I will try cashews next time?!<br />
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Ingredients:<br />
3 cups fresh basil leaves<br />
3 garlic cloves<br />
1 teaspoon lemon juice (I squeezed 1/4 of a lemon)<br />
1/4 cup walnuts (sorry pine nuts... you are too pricy!)<br />
1/2 grated Parmesan cheese<br />
1/2 teaspoon kosher salt<br />
1/4 teaspoon ground pepper <br />
1/2 cup olive oil<br />
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<b><span style="color: #38761d;">Directions:</span></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEG7RW68mlZ8tGtdalhW9xE5oyHDK6ILd8q6dbNCJPeKrj49mP_zgtYXuvFBb6nWuAPzSZkB34DfPMGt5zhY0aBE-5FlqBsNOr1zdm11nDt1yOF0XoRTPWpaHQkveLqNpk6MeT3onpno/s1600/IMG_6575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHEG7RW68mlZ8tGtdalhW9xE5oyHDK6ILd8q6dbNCJPeKrj49mP_zgtYXuvFBb6nWuAPzSZkB34DfPMGt5zhY0aBE-5FlqBsNOr1zdm11nDt1yOF0XoRTPWpaHQkveLqNpk6MeT3onpno/s320/IMG_6575.JPG" width="320" /></a></div>
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Here are all of the ingredients needed! Super simple... and if you make your own, it will save you a ton of money in the long run!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIT6Sk7SRBp4ZFQp0rUn94GxduQZ2_ZcJbAfeSgbOfi3MwG0eRFueR0sX8CTRzuXs8Bg6qsbIGgLTChwQ8URCYq0E8toTmr200EQAKQ3Bm9sizm6SDKPP4DegF8j-2A7C6SYLf2oQn29U/s1600/IMG_6576.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIT6Sk7SRBp4ZFQp0rUn94GxduQZ2_ZcJbAfeSgbOfi3MwG0eRFueR0sX8CTRzuXs8Bg6qsbIGgLTChwQ8URCYq0E8toTmr200EQAKQ3Bm9sizm6SDKPP4DegF8j-2A7C6SYLf2oQn29U/s320/IMG_6576.JPG" width="320" /></a></div>
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1. Add the basil, lemon juice, walnuts, Parmesan cheese, garlic, salt, and pepper to a food processor. Mix well. You may have to open it and scrape the sides down a few times, but it will eventually mix all together. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28-lH5QbvYXxI8fjFpu-j4DrYITNx751Bq0FWzzco4Lppm5L_YWK7qvNkd9Zz3VeZidvrUf5F6i1S5qGU7nZ6irXTB9pQL7ycRa5I6qvUf-d0uggIw4G4wTl9iRPZVukhFIFYGYWXs_0/s1600/IMG_6577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28-lH5QbvYXxI8fjFpu-j4DrYITNx751Bq0FWzzco4Lppm5L_YWK7qvNkd9Zz3VeZidvrUf5F6i1S5qGU7nZ6irXTB9pQL7ycRa5I6qvUf-d0uggIw4G4wTl9iRPZVukhFIFYGYWXs_0/s320/IMG_6577.JPG" width="320" /></a></div>
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2. With the food processor running, add the olive oil to the basil mixture.</div>
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This is what is will look like when it is finished!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAa68itoY79H_nGx2XTJTAx8ed-xwTzDaId_n-6hQv_l2FtrdyBcvapLpNq7BIqNsLNPKRdt0g3J1VnO_gosiVfxzy90lkqbYb3tG77kvb7MmXGrqNSA_L9rc2_hMqfGV-eiQnD7LaX2o/s1600/IMG_6579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAa68itoY79H_nGx2XTJTAx8ed-xwTzDaId_n-6hQv_l2FtrdyBcvapLpNq7BIqNsLNPKRdt0g3J1VnO_gosiVfxzy90lkqbYb3tG77kvb7MmXGrqNSA_L9rc2_hMqfGV-eiQnD7LaX2o/s320/IMG_6579.JPG" width="320" /></a></div>
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I stored the pesto in a mason jar. You can keep this in the refrigerator for a while. If you want to, you can freeze this as well. If you freeze it, make sure to add a teaspoon of olive oil to the top before freezing. When you take it out of the freezer, let it sit until it gets to room temperature. The olive oil on the top will ensure that the pesto is not watery when thawed out.</div>
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I added a dollop of pesto to my <a href="http://mrandmrsr.blogspot.com/2012/11/trying-something-new.html">white bean and turkey soup</a> from my previous post! I am sure that I will make more recipes using this pesto later this week! </div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">Until next time...</span></div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">-A</span></div>
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Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-90412668586121262192012-11-11T23:10:00.001+00:002012-11-11T23:10:25.189+00:00Trying something new!I wanted to make white-bean and turkey chili. After I was half-way through with making this new dish, I began to wonder if I was really making a 'chili.' Therefore, I looked up the exact definition of what is chili is indeed. It said that besides chili being a type of spicy pepper, chili is "a spicy stew of beef and red chilies or chili powder, often with beans and tomatoes." After looking up this definition, I not only decided that what I was making was not quite a chili, but it was rather a stew. So, I looked up the definition of a stew... and that wasn't it either. I decided that I would just call this recipe a soup because it does have a little broth in it, and to be honest, all of the definitions were confusing me and making me re-think previous decisions to call meals certain things. Anyways, I know that the holidays are coming up and I am sure that the last thing that you want to make right now is something with turkey. Well, this could also be made with ground beef, or ground chicken. Actually, you could possibly use shredded chicken, or make this a day after Thanksgiving with your left-over shredded turkey. For me, it is fun to experiment with different substitutions. You may end up liking it better, or you may go back to the original version. Whatever meat you decide to use, I am sure that you will find this recipe comforting. We are still sitting in 80 degree weather, but the comfort of a nice hearty soup was certainly necessary on this November evening! The herbs used in this dish are so uniquely put together, that your taste-buds will probably experience a new taste. I am sure that you have quite a few of the herbs in your pantry, and if not, eliminate some of them, and try something new!You may be surprised as to what you will find!<br />
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<div style="text-align: center;">
<b><span style="color: #3d85c6;">White Bean Turkey 'Soup'</span></b> </div>
<br />
Ingredients:<br />
1 large onion, chopped<br />
5 cloves of garlic, minced<br />
1 tablespoon fresh sage<br />
1/4 teaspoon nutmeg<br />
1/4 teaspoon cinnamon<br />
1/4 teaspoon dried oregano<br />
a pinch of red pepper flakes (or more if you like it spicy)<br />
1/2 teaspoon ground cumin<br />
1 tablespoon flour<br />
1 lb. ground turkey meat<br />
1 can cannellini beans, drained<br />
1 can pinto beans, drained<br />
1 can great northern beans, drained<br />
3 cups chicken broth<br />
salt and pepper to taste<br />
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<b><span style="color: #38761d;">Directions:</span></b></div>
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1. Add the chopped onion to 1 tablespoon of olive oil. Add salt and pepper to taste and mix well.<br />
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Here are the 5 garlic cloves that I used. If you do not like garlic as much as me, you could most definitely use less!<br />
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2. Mince the garlic cloves.<br />
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3. Add the garlic to the onion mixture and mix well. Add salt and pepper to taste. <br />
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4. Add the sage, nutmeg, cinnamon, oregano, red pepper flakes, and cumin. Mix well.<br />
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5. Add the flour and mix well.<br />
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6. Add 1/4 cup of the chicken broth. As you mix it, the mixture will begin to thicken.<br />
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7. Drain and rinse the beans. </div>
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8. Add the beans to the onion mixture and mix well.<br />
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9. In a separate pan, cook the turkey meat. Add salt and pepper to taste and stir well until all the way cooked through. (about 8 minutes)<br />
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10. Add the rest of the chicken broth to the bean mixture.<br />
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11. Add the turkey meat to the chicken broth and beans.<br />
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12. Mix all of the ingredients together.<br />
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13. Put a lid on the soup and let it simmer for about 20 minutes so that all of the flavors incorporate together.<br />
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Here is the final product! I added a little basil pesto to the top of mine... I am saving that recipe for tomorrow! Enjoy!</div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">Until next time...</span></div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">-A</span></div>
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Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-13037945745402226802012-11-11T00:00:00.002+00:002012-11-11T00:00:41.387+00:00Apple Tarragon Chicken SaladFor some reason, I have been in the mood to make chicken salad. Not just any chicken salad, a fall-ish chicken salad... and no, don't worry, I will not try a chicken salad with pumpkin. I wanted one filled with herbs, fruit, walnuts, and of course... chicken! I had an apple in my refrigerator, one chicken breast, some leftover tarragon, and I just got walnuts today at the market to make pesto tomorrow. Apple Tarragon Chicken Salad was born. Sometimes, when you just try a little of this and a little of that, it make a delicious dish. I was not sure how this would taste when I was putting all of the ingredients together, but I was pleasantly surprised when I tasted the first bite! I toasted some french bread, and I had a nice little lunch today, with a new favorite sandwich! Of course, you could always forgo the bread and serve this over lettuce with a apple-cider vinaigrette of some sort!<br />
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Ingredients:<br />
(This makes 2 servings, if you want to make more, you would need to double the amount)<br />
1 chicken breast, boiled and diced<br />
1/2 cup minced apple<br />
2 teaspoons freshly chopped tarragon<br />
2 tablespoons chopped walnuts<br />
1 tablespoon mayonaise<br />
1 teaspoon spicy brown mustard<br />
1/2 teaspoon honey<br />
salt and pepper to taste<br />
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<span style="color: #38761d;"><b>Directions:</b></span></div>
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1. Boil the chicken in a saucepan over medium-high heat for about 20 minutes.</div>
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2. After dicing the apples, add to a container that you can store in the refrigerator.</div>
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3. Add the tarragon.</div>
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4. When the chicken is cooked and cooled, dice the chicken into your choice of size.</div>
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5. Add the chicken, mayonaise, spicy mustard, honey, and salt and pepper to the container.</div>
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6. Chop the walnuts into tiny pieces so that they are easy to chew.</div>
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7. Add the walnuts to the salad and mix well.</div>
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Serve on a nice piece of bread, or over some fresh lettuce! Enjoy!</div>
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<blockquote class="tr_bq" style="text-align: start;">
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">Until next time...</span></div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">-A</span></div>
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Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-68163674702296678682012-11-08T21:38:00.002+00:002012-11-08T21:38:30.554+00:00Tzatziki SauceIt has been quite stressful around here. Even though I am not the one personally going through applying to residencies, I can definitely feel the stress of it all. Every day, our conversation goes something like this....<br />
<br />
Me... on my lunch break: "Hey, have you heard back from anyone?"<br />
T...at home: "Nope, not yet."<br />
Me: "Ok, well let me know."<br />
T: "I always do."<br />
<br />
Some days, I get a little better news and hear that he has heard back from so-n-so, but more than likely, he doesn't hear back from anyone. We applied to 77 places, and it has been a struggle to hear back from all of them. He has heard back some 'no's' and those conversations are never good, but we move past it. We are hopeful... well, we are <i>trying</i> to be hopeful. It is hard when you cannot do ANYTHING about it, and I am not one to give up control of situations. All that being said, even though I am not the one applying, it has taken a toll on me. I have not been taking the time to plan adventurous meals. I have not tried may new things. Quite frankly, I have been repeating a lot of the same recipes that are already on here. This weekend, T is going to New York for an interview, I am going to sit down, take time for my own thoughts, and plan out some recipes. Cooking helps me to ease my stress, and that is exactly what I am going to do this upcoming weekend. <br />
<br />
Until then, here is a great recipe to add a little 'greek' flare to your menu! Tzatziki sauce! Most recipes make such a huge batch, this recipe is a perfect amount. You could obviously add mor yogurt is you feel that you need to, however, I like being able to taste all of the unique flavors together!<br />
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Ingredients:<br />
1 1/2 cup greek yogurt<br />
1/2 cucumber, peeled, seeded, and diced<br />
1/2 tablespoon lemon juice<br />
1 clove of garlic, shaved (will show you later)<br />
1 tablespoon fresh dill<br />
1 teaspoon sugar<br />
salt and pepper to taste<br />
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<span style="color: #38761d;"><b>Directions:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Z4B6yeE7IF0BTbtvyYrjvAz6K3mHO-OhbQkVKdPuKuG5tnZ6K_PAf6oGJUpOBWLMjnaxveO7Ug7uGRn_8LhdxTtFOp3LFG4Ul5_IlHyAi4nt3N-4Wip94Z_IX2EQka3kEk92_CFIWFk/s1600/IMG_6514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Z4B6yeE7IF0BTbtvyYrjvAz6K3mHO-OhbQkVKdPuKuG5tnZ6K_PAf6oGJUpOBWLMjnaxveO7Ug7uGRn_8LhdxTtFOp3LFG4Ul5_IlHyAi4nt3N-4Wip94Z_IX2EQka3kEk92_CFIWFk/s320/IMG_6514.JPG" width="320" /></a></div>
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1. Add the greek yogurt to a bowl.</div>
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2. Peel the cucumber.</div>
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3. Cut the cucumber in half.</div>
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4. Deseed the cucumber.</div>
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5. Dice the cucumber.</div>
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6. Add the diced cucumber to the yogurt.</div>
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7. Add the lemon juice.</div>
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8. Shave the clove of garlic into the dish,</div>
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9. Add the sugar.</div>
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10. Add the dill and mix well.</div>
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11. Add salt and pepper to taste.</div>
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12. Mix well.</div>
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We served it with garlic and lemon chicken, zucchini and corn saute, and couscous. I placed the rest in the refrigerator and it lasts for about a week. It honestly gets better each day that it sits in the refrigerator. I finished it off today with a few pita chips! Enjoy!</div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">Until next time...</span></div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">-A</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-85772722487791541742012-11-04T15:52:00.000+00:002012-11-04T15:52:21.365+00:00Pumpkin Spice Scones... just like Starbucks!Ok... the weather has turned again. Just when I thought that it was getting cool out and starting to feel like November... in Florida at least... it got hot again! Ugh! Oh well. I woke up this morning, wanted a fancy fall breakfast, saw that I had left over pumpkin in the fridge, and I most certainly did not want it to go to waste. Pumpkin Scones entered my mind! I frantically searched until I found the perfect recipe, and make a few tweaks of my own. Every fall, just when the cute red cups come out at Starbucks, we always get a Pumpkin Scone on the side. I have never made them, because honestly, the word <i>scone</i> scares me. I will never let that word 'scare' me again, because honestly, it was super easy. Yes, there are a lot of steps, but the whole thing took me a little over 30 minutes, from start to finish! This is definitely something you should try! Especially if you like the Pumpkin Scones at Starbucks, just like we do! Once you make these, you will always make your own! I promise!<br />
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Ingredients:<br />
2 cups all purpose flour<br />
1/4 cup plus 3 tablespoons granulated sugar<br />
1 tablespoon baking powder<br />
1/2 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
1/2 teaspoon nutmeg<br />
1/2 teaspoon pumpkin pie spice<br />
6 tablespoons cold butter, cut into 1-inch cubes<br />
1/2 cup pumpkin puree<br />
2 tablespoons greek yogurt<br />
1 tablespoon whole milk<br />
1 large egg<br />
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For the powered sugar spiced glaze:<br />
1 cup powered sugar<br />
2 tablespoons milk<br />
1/4 teaspoon cinnamon<br />
1/4 teaspoon pumpkin pie spice<br />
(if it is too runny, you can add more powered sugar<br />
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<span style="color: #38761d;"><b>Directions:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAoOlWTxJxuRUDUYjpb-tf5ruwMULJ6gB6EoSpTzGUhxP4jOIIhjt0IfdWGge2a6ZIdsuIpq9WYTYXZvQlim8GaP9GYHEgqUFMtw2vyARtIsbIt51SVBcyrXuHoSP8ql5vaaRYBKWSDXA/s1600/IMG_6528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAoOlWTxJxuRUDUYjpb-tf5ruwMULJ6gB6EoSpTzGUhxP4jOIIhjt0IfdWGge2a6ZIdsuIpq9WYTYXZvQlim8GaP9GYHEgqUFMtw2vyARtIsbIt51SVBcyrXuHoSP8ql5vaaRYBKWSDXA/s320/IMG_6528.JPG" width="320" /></a></div>
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1. In a food processor, add the flour.</div>
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2. Add the sugar, baking powder, and salt.</div>
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3. Add the spices.</div>
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4. Mix well.</div>
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5. After the dry ingredients are mixed well, add the cubed butter.</div>
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6. Mix until it looks like grits.</div>
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7. In a separate bowl, add the pumpkin, egg, milk, and greek yogurt.</div>
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8. Whisk together.</div>
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9. Add the wet ingredients into the food processor with the dry ingredients.</div>
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10. Mix until all of the ingredients are incorporated together.</div>
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11. On a flat surface (I used my granite countertop), add a few tablespoons of flour. </div>
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12. Place the dough mixture on top of the flour.</div>
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13. Knead together until this shape is formed.</div>
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14. Transfer the dough to a baking sheet lined with parchment paper, or lined with a silpat pad.</div>
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15. Using a pizza cutter, cut the dough into triangles. I first cut them into 6 pieces.</div>
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16. Then, I cut them into 12 pieces. They do not have to look perfect! Look at mine! </div>
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17. Place these in a 425 degree F oven for 14 minutes.</div>
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18. Meanwhile, you can make the glaze topping. Add the milk to a mixing bowl.</div>
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19. Add the powered sugar.</div>
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20. Add the spices and mix well.</div>
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21. After 14 minutes, take the scones out of the oven.</div>
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22. Place on a cooling rack. </div>
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23. When they are almost to room temperature, place them on a plate.</div>
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24. Drizzle the glaze over the scones.</div>
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25. Take the scones off and wash the plate, or transfer the scones to another plate. You do not want them to get soggy from the extra glaze left on the bottom of the plate.</div>
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26. Here is the final product! As you can see, all 12 did not make it to the final picture. We ate a few along the way! They were really good warm, but you can wait to eat them when the glaze finishes drying. Enjoy!</div>
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<span style="color: #38761d;"><b><br /></b></span></div>
<blockquote class="tr_bq">
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">Until next time...</span></div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">-A</span></div>
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Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-5297628185071568582012-11-03T21:30:00.000+00:002012-11-03T21:30:19.659+00:00Brisket Tacos with Brie and Grape SalsaWhen we are in Jacksonville, we always frequent a place called "Taco Lu's". They have an eclectic mix of... you guessed it... tacos and all things Mexican. They have ahi tuna tacos, shrimp tacos, chicken tacos, many many more tacos, and their house speciality.... filet mignon with brie and grape salsa. We have made our own version of this house speciality. Beef Brisket with Brie and Grape Salsa. This dish is very easy and you can do it the night before. Actually it is much better if you do it the night before, and in the morning, all you have to do is shred the meat, make the salsa, and melt the cheese. When you put all of the ingredients together, you get a delicious taco made right at home!<br />
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Brisket:<br />
3 lb. beef brisket (you can justify this amount based on the amount of people you are trying to serve)<br />
1/2 bottle of Dale's seasoning sauce (if you cannot find the Dale's brand, you can choose any marinade that you feel would compliment the other toppings)<br />
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Grape Salsa:</div>
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3 tablespoons red onion, minced</div>
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1 1/2 cups seedless red grapes, minced</div>
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2 tablespoons cilantro, chopped</div>
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2 tablespoons fresh squeezed lime juice<br />
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Other ingredients:<br />
Brie Cheese<br />
Tortillas<br />
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1. In a crock-pot, place the brisket and cover it with the Dale's seasoning sauce. Set the crock-pot on low and cook for 6-8 hours. Put this in the crock-pot before you go to bed and the house will be smelling wonderful in the morning!</div>
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2. In a mixing bowl, add the red onions.</div>
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3. Add the grapes. Mix well.</div>
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4. Add the cilantro and lime juice. Mix all of the ingredients together and put the salsa in the refrigerator until you are ready to eat. You could also make this ahead of time.</div>
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5. Meanwhile, melt the Brie cheese. You could put this in the oven, microwave, or we used a small crock-pot. </div>
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6. When the brisket is finished, it will basically fall apart. Get your hands dirty and pull the brisket apart and place in a separate bowl. We added a cup of the liquid that was left over in the crock-pot to make sure that the brisket stayed nice and juicy.</div>
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7. When everything is finished, you can start layering the ingredients to make the perfect taco. First, I added the melted Brie cheese to the tortilla. Then, I added the brisket. Lastly, I added the grape salsa. I also added a few sautéed red onions that I had left over, but that is completely optional! Roll the taco up and enjoy!</div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">Until next time...</span></div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">-A</span></div>
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Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-66136330309917278642012-10-31T01:07:00.002+00:002012-10-31T01:07:29.702+00:00Pumpkin DipAs you know, I am an avid pumpkin lover. I begin to crave it in August, and it is in full force by October. For our tailgating party, we made a tasty fall finger food. Pumpkin Dip. Its simple, easy, and everyone seems to love it. With Halloween only a day away, a pumpkin recipe seems completely necessary. I did make pumpkin seeds last night for a pumpkin tasting at school, however, T and I both did not realize that they were put in the oven, and lets just say... they were a tad too crispy! So, they are not making an appearance on the blog!<br />
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Ingredients:<br />
6 oz. cream cheese<br />
1/2 cup brown sugar<br />
1/2 cup canned pumpkin (or if you made your own... more power to you!)<br />
2 teaspoons maple syrup<br />
1/2 teaspoon cinnamon<br />
Apples for Dipping (we also used grapes and gingersnap cookies)<br />
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<span style="color: #38761d;"><b>Directions:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwZTiTJvPfaowVnnb05s3sxidiz7_YZEpLbXogynnKryk6VVC_hK6icw6o2HV8PPMVWidUwteDKZp8aRPMJQ0F1moU37_q1HW2rb5kng6WeOsO10kXDw5zuWj2FIEgidVNOq7GHnNdss/s1600/IMG_6409.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiwZTiTJvPfaowVnnb05s3sxidiz7_YZEpLbXogynnKryk6VVC_hK6icw6o2HV8PPMVWidUwteDKZp8aRPMJQ0F1moU37_q1HW2rb5kng6WeOsO10kXDw5zuWj2FIEgidVNOq7GHnNdss/s320/IMG_6409.JPG" width="320" /></a></div>
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1. Put all of the ingredients in a food processor. If you do not have a food processor, you could mix these together with a hand blender. However, you would have to wait until the cream cheese is soft so that it can mix together.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgivllYUR7gx1EdeHTmDeKhH2IyMUJKolqk_avUeNGf1icH58O6ULZfpTcYNY0Am07bGEXNcjDEtlQKAtg8zysr1dL7eGRVHHU96UuK_ZJPz6LMS3wIzhqhNIoFPV9ji7CLEpbgKCKyHhU/s1600/IMG_6411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgivllYUR7gx1EdeHTmDeKhH2IyMUJKolqk_avUeNGf1icH58O6ULZfpTcYNY0Am07bGEXNcjDEtlQKAtg8zysr1dL7eGRVHHU96UuK_ZJPz6LMS3wIzhqhNIoFPV9ji7CLEpbgKCKyHhU/s320/IMG_6411.JPG" width="320" /></a></div>
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2. Blend the ingredients together until they are all incorporated and the dip is soft and creamy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXKMangCEXwzJRGa7Yt3liNlKwq1uQI6OviUc-4BWgO3TV-9HFmHDF7k7u8yJ3w4oHoRy8Z16ol51hRiTfN9-sYBjCf9-1ybRDlmS8_XtDfXWrqQXSSpHd1xfZcyaU__84LfO4UG2Mjc/s1600/IMG_6433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKXKMangCEXwzJRGa7Yt3liNlKwq1uQI6OviUc-4BWgO3TV-9HFmHDF7k7u8yJ3w4oHoRy8Z16ol51hRiTfN9-sYBjCf9-1ybRDlmS8_XtDfXWrqQXSSpHd1xfZcyaU__84LfO4UG2Mjc/s320/IMG_6433.JPG" width="320" /></a></div>
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We served our pumpkin dip with apples, grapes, and gingersnap cookies! Yum!</div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">Until next time...</span></div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">-A</span></div>
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Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-53275164991290228052012-10-29T22:39:00.002+00:002012-10-29T22:39:43.749+00:00Creamy Buffalo Chicken BallsWant a healthier version of the Buffalo Chicken Dip that I previously posted? Well, I also made these this weekend. I had been wanting to experiment with Buffalo Chicken Balls, so I finally did it! I am not a huge spicy fan, so for me, Buffalo Chicken Dip is not my favorite! In going with my eagerness to try to cook low-carb, these are also in that category as well. They are best when served right out of the oven. When you bite into them, they are extremely creamy and delicious. You also have the choice of dipping them in more buffalo sauce for a spicier taste, or just regular blue cheese, or ranch, whatever you prefer. They make a great passed hourdourve and can be fancy or perfect for tailgating!<br />
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Ingredients:<br />
3 cups shredded chicken (2 chicken breasts)<br />
1/4 cup Frank's Buffalo hot sauce (you can add more if you prefer your a little spicier)<br />
3 1/2 oz. cream cheese<br />
1 3/4 cup sharp cheddar cheese<br />
2 eggs, lightly beaten<br />
2 cups panko bread crumbs<br />
Buffalo Hot sauce and blue cheese dressing for dipping<br />
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<span style="color: #38761d;"><b>Directions:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXn7-TC2EJr0ZIs7-Ug1sAYmNrD4-WyjvHJtKgG1RswMR7qmFGYJEeyhu0Y8snFVPE6j0EEP0B_ld0nzuNguYugoHMhBFtJb5vIpTKup53ePAO9ROGfudKnNZ_WtVKytJnOvakWePH7M/s1600/IMG_6413.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNXn7-TC2EJr0ZIs7-Ug1sAYmNrD4-WyjvHJtKgG1RswMR7qmFGYJEeyhu0Y8snFVPE6j0EEP0B_ld0nzuNguYugoHMhBFtJb5vIpTKup53ePAO9ROGfudKnNZ_WtVKytJnOvakWePH7M/s320/IMG_6413.JPG" width="320" /></a></div>
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1. Add the shredded chicken and cream cheese to a bowl. Mix well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBrlHXEgCzvZJ4aTkMvsYRVeSDyNwBofk1P1AKSX2oIvlYIo-XwB4PS0U-Qwmc1iOsJS9qidB2pLr3L21kv7y5pwTB_4yuJrrxzBRzm43iS6r13oGOpzb6jmetOhBdrOhgdFFivdfZjwE/s1600/IMG_6415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBrlHXEgCzvZJ4aTkMvsYRVeSDyNwBofk1P1AKSX2oIvlYIo-XwB4PS0U-Qwmc1iOsJS9qidB2pLr3L21kv7y5pwTB_4yuJrrxzBRzm43iS6r13oGOpzb6jmetOhBdrOhgdFFivdfZjwE/s320/IMG_6415.JPG" width="320" /></a></div>
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2. Add the buffalo sauce to the chicken mixture and mix well.</div>
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3. Add the cheddar cheese.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFE1lH8GsliZsPka7pygqkt7IOt7ErmXSjyLBdnbpsCBNgwxTMma1ZpZ-QWB-4b6dwnioU9z4IpiVzn-81v_P_pmn0q5JO704SVXstUfPfTzrgEqa9-txTPZK3ybNKWQlmtBNudQhrywA/s1600/IMG_6417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFE1lH8GsliZsPka7pygqkt7IOt7ErmXSjyLBdnbpsCBNgwxTMma1ZpZ-QWB-4b6dwnioU9z4IpiVzn-81v_P_pmn0q5JO704SVXstUfPfTzrgEqa9-txTPZK3ybNKWQlmtBNudQhrywA/s320/IMG_6417.JPG" width="320" /></a></div>
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4. Mix everything together so that it forms into one big ball.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEAPLozZ-pbHlYPwnkP-T3K58Fye5tnnmZsiFTtZtxrlmcF5CuNwXNuG-dLD_EWSKOlTAs6n6gGx0vng5poKQCzjJQGC5b3HspUOdvnRm6FHCG19C_sUY63qDPvI0Pl9nzFQobfs6gARA/s1600/IMG_6425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEAPLozZ-pbHlYPwnkP-T3K58Fye5tnnmZsiFTtZtxrlmcF5CuNwXNuG-dLD_EWSKOlTAs6n6gGx0vng5poKQCzjJQGC5b3HspUOdvnRm6FHCG19C_sUY63qDPvI0Pl9nzFQobfs6gARA/s320/IMG_6425.JPG" width="320" /></a></div>
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5. Form tiny 1-inch balls out of the mixture and set aside.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxC5yermJ-Z35feGSBgVwoZkIBZtKr7qWfGyvrZZtdq98QtrvjwdwmJlGv6ZMFAJrhALxjuPL8mY0bu4amXpK0dUNwSLCA2s6jEx7J9bh2GqO3UZaxnpgNkKyFHZKS2dHzQEb15tB8vA/s1600/IMG_6427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifxC5yermJ-Z35feGSBgVwoZkIBZtKr7qWfGyvrZZtdq98QtrvjwdwmJlGv6ZMFAJrhALxjuPL8mY0bu4amXpK0dUNwSLCA2s6jEx7J9bh2GqO3UZaxnpgNkKyFHZKS2dHzQEb15tB8vA/s320/IMG_6427.JPG" width="320" /></a></div>
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6. First dip the chicken ball into the egg.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4PVEd1F8D4JMU8lQosRMoNf5Mm1_fGVIVruh1d2ZZIKj4UQKhMrtlS2aAocbp1-OxAfFJOI1diRDqxLbLeLt5hwNYikfmD_3YfPBEqaWcCOxrSdYVKlxv4k9hdFAwItJD7U4nsKhRV0/s1600/IMG_6428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq4PVEd1F8D4JMU8lQosRMoNf5Mm1_fGVIVruh1d2ZZIKj4UQKhMrtlS2aAocbp1-OxAfFJOI1diRDqxLbLeLt5hwNYikfmD_3YfPBEqaWcCOxrSdYVKlxv4k9hdFAwItJD7U4nsKhRV0/s320/IMG_6428.JPG" width="240" /></a></div>
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7. Then, dip it into the panko bread crumbs. You could use regular bread crumbs, but I just find that the panko bread crumbs are lighter and have a nice crunch to them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4FDk8xkp0Vx6QJ9z7ogxVz9hrlZX6SGTQse8W5xn32OYfh-GR4GtLzCDgR1lxYdxUD4BJoGlEgEz7gGH1EXCs4Pgv2KL0OJEzCRsKAkfsugzkSnUbjz0Y9Gs-VFReqgvncbNhrTBB5o/s1600/IMG_6429.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt4FDk8xkp0Vx6QJ9z7ogxVz9hrlZX6SGTQse8W5xn32OYfh-GR4GtLzCDgR1lxYdxUD4BJoGlEgEz7gGH1EXCs4Pgv2KL0OJEzCRsKAkfsugzkSnUbjz0Y9Gs-VFReqgvncbNhrTBB5o/s320/IMG_6429.JPG" width="240" /></a></div>
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8. Place them on a baking sheet.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyqqdubhj_fiQk2tMAlUjtqtSCdaDXE-dDNCy5MO0_SKUNDqbZiBTR3TIcyLlGy74lrn1m7M5MEEkIDDhnHkaLVlHN3836AC-0z5a1Mfj-c3pc1wPViKwK2BZtsRWvcud7SVGYAnzYnE/s1600/IMG_6430.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeyqqdubhj_fiQk2tMAlUjtqtSCdaDXE-dDNCy5MO0_SKUNDqbZiBTR3TIcyLlGy74lrn1m7M5MEEkIDDhnHkaLVlHN3836AC-0z5a1Mfj-c3pc1wPViKwK2BZtsRWvcud7SVGYAnzYnE/s320/IMG_6430.JPG" width="320" /></a></div>
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Here are all of them ready for the oven.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHl8QVAX6bPUFRok3zUL9SCHDuze8aXy5J9AnE7AYC579smJ_nEg-iTssEKBymMEGwz52od7m4vUTSbfFZXNo9pNzmWr_BpG6B-4k1WVmi8KOlmUiS1EYKhOFXFL6MG0LjWD9oKU-Lcp4/s1600/IMG_6431.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHl8QVAX6bPUFRok3zUL9SCHDuze8aXy5J9AnE7AYC579smJ_nEg-iTssEKBymMEGwz52od7m4vUTSbfFZXNo9pNzmWr_BpG6B-4k1WVmi8KOlmUiS1EYKhOFXFL6MG0LjWD9oKU-Lcp4/s320/IMG_6431.JPG" width="320" /></a></div>
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9. Place in a 350 degree F oven for about 20 minutes or until golden brown.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNp6Bry8WlMd1OnJOAWTLTlbdbX-APqFa6FEDpYAMqXCmR44R1h8qv6c2rfDBjg1Z_yXHn8Pji7iiU63r-rpy3fsMFrg1GdSFLFVd2n3XbabBMfEYqw3sfoMxJ9aqNyJIrjx_m47CZ9E/s1600/IMG_6432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipNp6Bry8WlMd1OnJOAWTLTlbdbX-APqFa6FEDpYAMqXCmR44R1h8qv6c2rfDBjg1Z_yXHn8Pji7iiU63r-rpy3fsMFrg1GdSFLFVd2n3XbabBMfEYqw3sfoMxJ9aqNyJIrjx_m47CZ9E/s320/IMG_6432.JPG" width="320" /></a></div>
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10. Serve alongside extra Buffalo hot sauce and your choice of dressing! Enjoy!</div>
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<span style="color: #38761d;"><b><br /></b></span></div>
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<blockquote class="tr_bq">
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">Until next time...</span></div>
</blockquote>
<div>
<div style="text-align: center;">
<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">-A</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-15347166871865781602012-10-29T01:42:00.004+00:002012-10-29T01:42:58.978+00:00Buffalo Chicken DipWe had a great weekend of preparing food, tailgating, and time with family and friends. I was still (and still am) a little under the weather, but that didn't stop my mom and I from braving the kitchen for the day, preparing all of the food for the fun festivities. There will be many posts to come with different tailgating suggestions, so keep your eye out! This dip is a family favorite. My brother requests it every time he comes home to visit, my dad puts a large heaping mound on his plate and will eat it for days (if there are any leftovers), and my husband will eat it until he is full, right before the real food comes out. There are SO many recipes for this dip out there; but this one is a success in our household. We have tried so many different recipes over the years, and this one is the winner.<br />
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Ingredients:<br />
3 chicken breasts, shredded<br />
1 cup Frank's Red Hot Wings, Buffalo Sauce<br />
2 oz. Cream Cheese<br />
1/2 cup Blue Cheese Dressing (We used Marzetti Simply Dressed)<br />
1/4 cup blue cheese crumbles<br />
Dipping items such as: tortilla chips, carrots, celery, etc.<br />
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<div style="text-align: center;">
<span style="color: #38761d;"><b>Directions:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzaBlAAeUWOc8boqCLRWj_7dxsJxQSkQ_t8HXciP3eevgZbjvSUo0wAm0m7q83riAotEjxbm1tEd89p8hNu5nVjf3MjbZ4dcYOyKayKB-lcOgf-jvH8KeWFy4BYtvseEmxnv0M6l5Tx4/s1600/IMG_6378.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizzaBlAAeUWOc8boqCLRWj_7dxsJxQSkQ_t8HXciP3eevgZbjvSUo0wAm0m7q83riAotEjxbm1tEd89p8hNu5nVjf3MjbZ4dcYOyKayKB-lcOgf-jvH8KeWFy4BYtvseEmxnv0M6l5Tx4/s320/IMG_6378.JPG" width="320" /></a></div>
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1. Roast three chicken breasts, bone-in, on 400 degrees F for about 45 minutes. (We roasted a few more for a different recipe.)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHOr-gr6jVJk4Hgrzlxv1Ai4VZTPJX2ceUn4RWM9jh0r5Ho50VBLJbak1VE-3ZBSa2QxyijHKvL48t1URs1BDZARUN7nAD-6lpR9ieyZW8CWAOeNgAE-5WxhAlDSR1r6g-nix7TcxVytg/s1600/IMG_6385.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHOr-gr6jVJk4Hgrzlxv1Ai4VZTPJX2ceUn4RWM9jh0r5Ho50VBLJbak1VE-3ZBSa2QxyijHKvL48t1URs1BDZARUN7nAD-6lpR9ieyZW8CWAOeNgAE-5WxhAlDSR1r6g-nix7TcxVytg/s320/IMG_6385.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwa876W1di82hr8mROux2i4gs3gCxCCJ8-f-iGpOSWA5yziEPVtnD-5Om4XYX32xYtD1FC50uNS0xYEKIbx_buT0ZKW-Q7_4xwvSqQa7XWT2cMYP7doIhUHQ4D6_5BB5a7R9KmY3imgg/s1600/IMG_6384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwwa876W1di82hr8mROux2i4gs3gCxCCJ8-f-iGpOSWA5yziEPVtnD-5Om4XYX32xYtD1FC50uNS0xYEKIbx_buT0ZKW-Q7_4xwvSqQa7XWT2cMYP7doIhUHQ4D6_5BB5a7R9KmY3imgg/s320/IMG_6384.JPG" width="240" /></a></div>
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2. After the chicken is cooled, first remove the skin, and then, peel the chicken off of the bone. The reason that we use bone-in chicken is because it keeps the chicken moist and juicy and prevents it from drying out.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHH7-AiQOUpdW24TXl4SqX9hZeum2DkyLQOj_C5aiqMKZGQ8pMExuKWnMUwjPb54B44KzzAgq_jGjieeC9g3oSpFzaDcf3ovl24eOugOpfWMna0KUfKRDMvtnZHE78WhC23ueHCWKa4b0/s1600/IMG_6386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHH7-AiQOUpdW24TXl4SqX9hZeum2DkyLQOj_C5aiqMKZGQ8pMExuKWnMUwjPb54B44KzzAgq_jGjieeC9g3oSpFzaDcf3ovl24eOugOpfWMna0KUfKRDMvtnZHE78WhC23ueHCWKa4b0/s320/IMG_6386.JPG" width="240" /></a></div>
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3. Begin shredding the chicken with your hands.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXx2iijf7g1ggS9j2HgZebnX0IeMddn8v_gXmlIstvUKQmAHVmIkZuSwAXGsb09cnOjNPS6gyaGEBEitdfFfda2frVDU4Z-sgVX-JMYO9J0qPxOJIIQ2bfjan5LQqQyj7_pga32ZK9GnI/s1600/IMG_6388.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXx2iijf7g1ggS9j2HgZebnX0IeMddn8v_gXmlIstvUKQmAHVmIkZuSwAXGsb09cnOjNPS6gyaGEBEitdfFfda2frVDU4Z-sgVX-JMYO9J0qPxOJIIQ2bfjan5LQqQyj7_pga32ZK9GnI/s320/IMG_6388.JPG" width="320" /></a></div>
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4. Shred the chicken into a glass, shallow pan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMy7vTgdVJsrKDuqqm60_Yvju2SCy9VFERIq-C10M57IlaEliZiDy6Pxu24pniXk_OEB9ymN-E5wG_D_mcbXCfkYEG9AthuQU9K2XgmcDoSZ3AApB_D4BX7x18KMrQ2aM0XoZDO7g3Uw/s1600/IMG_6390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDMy7vTgdVJsrKDuqqm60_Yvju2SCy9VFERIq-C10M57IlaEliZiDy6Pxu24pniXk_OEB9ymN-E5wG_D_mcbXCfkYEG9AthuQU9K2XgmcDoSZ3AApB_D4BX7x18KMrQ2aM0XoZDO7g3Uw/s320/IMG_6390.JPG" width="320" /></a></div>
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This is the type of hot sauce that we use. Make sure that it is the <i>buffalo</i> flavor.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXMrvFvF1TZaMkBQJoD86nMf_JWfkP4XzkS70UdN34EPRnmy-43Z2UCfougvQm7qhyzasF6zACv2xJtRuxOgu9kba1RpxS9jqPyrvvQ63bQa2JQxwowfnrbzsGO7MWmioQA6jzPkK8pQ/s1600/IMG_6391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHXMrvFvF1TZaMkBQJoD86nMf_JWfkP4XzkS70UdN34EPRnmy-43Z2UCfougvQm7qhyzasF6zACv2xJtRuxOgu9kba1RpxS9jqPyrvvQ63bQa2JQxwowfnrbzsGO7MWmioQA6jzPkK8pQ/s320/IMG_6391.JPG" width="320" /></a></div>
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5. Add the hot sauce and mix well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9NcXPXavWrKnftCvoWrYuAwe1Lv__-2EMkx655NOIEEX-MafiWaAgdrvufsm-P6Xhpyxi8czm-UpUaJ4BgXg5YiQnL5zjlp0ni9sFZVQ0UU3rC6LES-bx_s_Ijv2QaEvLHMnHxJJWdI/s1600/IMG_6394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz9NcXPXavWrKnftCvoWrYuAwe1Lv__-2EMkx655NOIEEX-MafiWaAgdrvufsm-P6Xhpyxi8czm-UpUaJ4BgXg5YiQnL5zjlp0ni9sFZVQ0UU3rC6LES-bx_s_Ijv2QaEvLHMnHxJJWdI/s320/IMG_6394.JPG" width="320" /></a></div>
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6. Add the cream cheese and mix well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeiLfCxGvZATbZfbRY3VtfE2KRpG2TD1maNxarnpzG0JlzuiDdoo-A6uFX-FEPuE-kqQ1OveZ0GUVIzPReUUhNR33C0LWIMovHvBe8f5P_pI1yMWlF7YlQ_c4HsN2V-BpIJSLVH1HckY/s1600/IMG_6395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHeiLfCxGvZATbZfbRY3VtfE2KRpG2TD1maNxarnpzG0JlzuiDdoo-A6uFX-FEPuE-kqQ1OveZ0GUVIzPReUUhNR33C0LWIMovHvBe8f5P_pI1yMWlF7YlQ_c4HsN2V-BpIJSLVH1HckY/s320/IMG_6395.JPG" width="320" /></a></div>
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This the the blue cheese dressing that we used. We found that it tastes the best to us, but feel free to use whichever kind you prefer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXaq9QEqa-w-_ypyw6w_ImlLRILMe3QHo_ivYzDY8K1hczZ6L_3jlakZgpedUmzHaMtR-bKQDNjy0qgupQ43uvpaJJ6qPEiisjUa8_4b58jtbd9jexnaURpr-gyroPYblGHD1Wn_bGnc/s1600/IMG_6399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkXaq9QEqa-w-_ypyw6w_ImlLRILMe3QHo_ivYzDY8K1hczZ6L_3jlakZgpedUmzHaMtR-bKQDNjy0qgupQ43uvpaJJ6qPEiisjUa8_4b58jtbd9jexnaURpr-gyroPYblGHD1Wn_bGnc/s320/IMG_6399.JPG" width="320" /></a></div>
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7. Add the blue cheese dressing and mix well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1QGIb-HZxsYWGYBt-gyp8Iadh8CSdI-UOot074amKK3BpuMxq9LFBUKmPjPD3Ace7GqE24NstQ6KFwky-rfRAhMR8W38xlJ1UH135n4xUM-kYVVnvDk-uocBDcPBLMwkt9DqSxKXBSc/s1600/IMG_6403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU1QGIb-HZxsYWGYBt-gyp8Iadh8CSdI-UOot074amKK3BpuMxq9LFBUKmPjPD3Ace7GqE24NstQ6KFwky-rfRAhMR8W38xlJ1UH135n4xUM-kYVVnvDk-uocBDcPBLMwkt9DqSxKXBSc/s320/IMG_6403.JPG" width="320" /></a></div>
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This is what is will look like when it is all mixed together.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTXNozQuEgH1vvBcbetLUS8KAVqM1jNXvRl0MpXlpwIazQon_JSN3hSdEs1S-44AOdTZhHlCCpqumz0KrD5vACTMm9O1WWX9La5js7p53TWAGuwFoXyvU-kUBmpIYKeuVUgbfOfIEb5U/s1600/IMG_6405.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGTXNozQuEgH1vvBcbetLUS8KAVqM1jNXvRl0MpXlpwIazQon_JSN3hSdEs1S-44AOdTZhHlCCpqumz0KrD5vACTMm9O1WWX9La5js7p53TWAGuwFoXyvU-kUBmpIYKeuVUgbfOfIEb5U/s320/IMG_6405.JPG" width="320" /></a></div>
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8. Add the extra blue cheese crumbles to the top of the dip. They will melt into the dip when put into the oven.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKyTDPcWZt5DsCAeBXWDADRWWI2R3TB5e7CmvqX1_KRdP78hBfbyXrauskw7RsDQA0Bb_KRc0BAWf6uKkgM4tQGPbvEBsEowR6ZP-0UV8WKPe5p0gyehbE_tHsoqDw2SCDHlfgw8RHML0/s1600/IMG_6434.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKyTDPcWZt5DsCAeBXWDADRWWI2R3TB5e7CmvqX1_KRdP78hBfbyXrauskw7RsDQA0Bb_KRc0BAWf6uKkgM4tQGPbvEBsEowR6ZP-0UV8WKPe5p0gyehbE_tHsoqDw2SCDHlfgw8RHML0/s320/IMG_6434.JPG" width="320" /></a></div>
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9. Put the dip in a 350 degree F oven for 20 minutes or until browned and bubbly. Enjoy! </div>
<br />
<blockquote class="tr_bq">
<div style="text-align: center;">
<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">Until next time...</span></div>
</blockquote>
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<div style="text-align: center;">
<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">-A</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-56786930750723261292012-10-28T01:50:00.003+01:002012-10-28T01:50:54.242+01:00Sun-Dried Tomato and Goat Cheese Pasta SaladYes, I know. I have not posted in a week! A whole week! I have been quite under the weather. No, I did not take any time off of work, so there is really no excuse as to why I haven't blogged in a while, but when I get home from work, all I want to do is rest and relax. T has been in charge of meals this week, and he even gets brownie points for making me some chicken soup! I am still not feeling 100%, but we are making some delicious tailgating foods for the Florida/Georgia game this weekend. I have to share them with you! We came to Jacksonville for the weekend, and its always fun to have a tailgating party for the football games, even if it is in the comfort of your home with the TV's blaring. <br />
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<div style="text-align: center;">
<i><span style="color: #0b5394;">Sun-Dried Tomato and Goat Cheese Pasta Salad</span></i></div>
<div style="text-align: center;">
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<div style="text-align: left;">
Ingredients:</div>
<div style="text-align: left;">
4 cups cooked pasta of your choice (we used rotini, but bow-tie, penne, anything would work great)</div>
<div style="text-align: left;">
1/3 cup chopped sun-dried tomatoes</div>
<div style="text-align: left;">
1/2 fresh basil leaves, chopped</div>
<div style="text-align: left;">
3 cloves of garlic, minced<br />
2 oz. goat cheese<br />
1/3 cup parmesan cheese<br />
6 tablespoons starchy cooking liquid (water from cooked pasta)<br />
1 tablespoon good balsamic vinegar<br />
salt and pepper to taste<br />
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<div style="text-align: center;">
<span style="color: #38761d;"><b>Directions:</b></span></div>
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<span style="color: #38761d;"><b><br /></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN91Br6HxB48fyN4RvCDvJbmK7RN981QdATt9EfBkKi4zT8Q10T7vTkArGZ8oxnRlxnFfwyMRy4ZZE2D3I5FrCrcQAHKCcphR-qUx47451vk4rqvduMMi8ZBMkJr-_eRViRlP7pYSSY1M/s1600/IMG_6376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN91Br6HxB48fyN4RvCDvJbmK7RN981QdATt9EfBkKi4zT8Q10T7vTkArGZ8oxnRlxnFfwyMRy4ZZE2D3I5FrCrcQAHKCcphR-qUx47451vk4rqvduMMi8ZBMkJr-_eRViRlP7pYSSY1M/s320/IMG_6376.JPG" width="320" /></a></div>
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1. Cook the pasta to the directions on the back of the box. Make sure to save the water, as it will create a starchy cooking liquid that will later be added back into this dish.</div>
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2. Drain the pasta when finished, and place in a bowl.</div>
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3. Add the sun-dried tomatoes.</div>
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4. Add the basil and garlic.</div>
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5. Add the goat cheese.</div>
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6. Mix well.</div>
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7. Add the starchy cooking liquid to the pasta dish.</div>
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8. Add the parmesan cheese.</div>
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9. Mix well.</div>
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10. Add the balsamic vinegar and mix well.</div>
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11. You can put this in the refrigerator for later, but actually we realized that it was the best when we ate it right after mixing the ingredients together. The other people that we had over for dinner loved it cold, but it is just based on your preference. Enjoy!</div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">-A </span></div>
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Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-3210131095626081882012-10-22T23:25:00.003+01:002012-10-22T23:25:55.170+01:00Epcot Food and Wine FestivalIt has been a LONG week/weekend! We went to Sea World on Thursday with 100 plus first graders! It was such a wonderful field trip! From the moment the kids walked in the door at 7:30am, I knew it was going to be a great day! The looks on their faces was just magical! They loved every second of the day! It was so exciting to be there with them! The next day, I had a teacher work day. It was much needed, and we seriously should have one each month. Friday night was the start of one of my best friend's bachelorette party! We first had dinner in downtown disney. We stayed up late, and then slept in a little on Saturday morning to prepare for a long day at the Annual Food and Wine Festival! I have been for the past 3 years; not only was I looking forward to hanging with great friends, I was also looking forward to eating some good food, drinking some good drinks, <strike>and taking some pictures</strike>... yea, my plan was to take pictures of all of the food that I ate, but after taking a picture of the Escargot in France... it wasn't happening anymore! Although I only have 1 picture to share, I do have a few favorites that I have highlighted below!<br />
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We first started in France! If you go, I highly suggest that you start here! Here are some of the wonderful foods that I saw/tasted along my way around the world... Epcot Style.<br />
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Highlights:<br />
*Escargot in a puff pastry with a garlic cream sauce (France)<br />
*Belgium Waffle with Berry compote and whipped cream (Belgium)<br />
*Perfect Maine Lobster Roll (Hops and Barley)... seriously the best ever.... most of the food is usually mediocre, however, this Maine Lobster roll is a winner!<br />
*Trio of Artisan Cheese (Cheese Stand)<br />
*4 German beers (Germany)<br />
*Seared Filet of Beef with Smashed Sweet Potatoes with Braai Sauce (South Africa)<br />
*Happy Lychee with Vodka.... drink (China)<br />
*Avocado Margarita (Mexico).... yes Avocado......a MUST!!<br />
* Beef Empanada (Argentina)<br />
* Lobster and Seafood Fisherman's Pie (Ireland)... if I could recreate this I would! ...hmm...<br />
* Chicken Souvlaki with Tzatziki Sauce (Greece)<br />
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There are so many other wonderful wines, beers, drinks, and of course food. If I ate everything, I probably would not have been able to walk out of there! Let's just say... I definitely went to the gym today after work!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAKalhiglCpvFBq0ZNKTzYBlYviNa5fB9I5TIQlhmdpD_BF8ArYVGwXEGjyOf-3cwW6QGRXpVFejDpicRZZUlYsnNKVRuMq6Z1bQLoWoV6vSlZDbwgYVshQO72VKIoudQQBOoySTLI2w/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpAKalhiglCpvFBq0ZNKTzYBlYviNa5fB9I5TIQlhmdpD_BF8ArYVGwXEGjyOf-3cwW6QGRXpVFejDpicRZZUlYsnNKVRuMq6Z1bQLoWoV6vSlZDbwgYVshQO72VKIoudQQBOoySTLI2w/s320/photo.JPG" width="237" /></a></div>
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Here is my lone picture of the Escargot from France! All of the other food went happily into my belly!</div>
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<br />Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-28326625067707247432012-10-17T22:29:00.000+01:002012-10-17T22:29:09.924+01:00Brownie Birthday CupcakesToday, we celebrated a birthday on our first grade team! Each year, we choose one another's birthday's and we are responsible for ordering them lunch and making/buying a dessert of their choice. I was responsible for the first birthday! It was a very special birthday! The big 3-0! She told me that she wanted brownies. Yet, last week I had overheard that she loved cupcakes. So, I thought... why not make brownie cupcakes! Super chocolately, delicious, and easy to eat! They turned out to be great... and I hope that everyone thought that it was a huge success! The brownie cupcakes are homemade, however, I am guilty for using a can of frosting for the top. I must admit that I am not the greatest baker, and I have definitely not mastered the art of making frosting. Every time I have attempted to make frosting in the past, I have added too much sugar, or too much butter, etc. I decided to sit this one out and just buy the pre-made frosting. I mean its so delicious, why would I want to out-do the can!<br />
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Ingredients:<br />
4 ounces (8 tablespoons) milk chocolate chips<br />
1/2 cup (1 stick) butter<br />
1 1/4 cup granulated white sugar<br />
1 teaspoon vanilla extract<br />
3 large eggs<br />
3/4 cup all purpose flour<br />
1/4 cup milk chocolate chips (not melted)<br />
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1. Add the butter and 4 ounces of chocolate chips to a glass bowl and place it over a pot with boiling water underneath. </div>
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2. Constantly stir the chocolate and butter until it is completely smooth and melted.</div>
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3. Set the bowl aside and let it cool for a few minutes.</div>
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4. After a few minutes, stir in the sugar and vanilla.</div>
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5. Next, add the eggs, one at a time, mixing well after each.</div>
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6. Mix in the flour until well blended.</div>
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7. Add the extra chocolate chips to the batter and mix well.</div>
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8. Line a muffin tin with cupcake liners. I chose to use the mini-muffin pan, but you could use the larger one as well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NetwK37mkawrbpuY6RlyBULn3w_BFbjnTLmmvPeY8HkonhPCzYoZcqLdVmtylPYC08VWK0-qpbW75Zf5RkpaCgONhktsjGoAPceyoUoKtPqhLRJhIHRInAhPGeyWVdRxzFHMwlWvNGQ/s1600/IMG_6211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4NetwK37mkawrbpuY6RlyBULn3w_BFbjnTLmmvPeY8HkonhPCzYoZcqLdVmtylPYC08VWK0-qpbW75Zf5RkpaCgONhktsjGoAPceyoUoKtPqhLRJhIHRInAhPGeyWVdRxzFHMwlWvNGQ/s320/IMG_6211.JPG" width="320" /></a></div>
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9. Add the batter to the muffin liners. The batter can be filled almost to the top because the batter will not rise much when baking.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-310UdoLbYUmz86Uz1DBQy6uTbtVrUsNuu47fPdf_dyfEqHQdU0xa4ULq7pAS1aw66FOEuiURP-PpE0Gh755VXr6GQGdjSq5QQdc2W9q2KUJD5DX_uaxX2egDkVkr-wL9ueNL0w30b0/s1600/IMG_6215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN-310UdoLbYUmz86Uz1DBQy6uTbtVrUsNuu47fPdf_dyfEqHQdU0xa4ULq7pAS1aw66FOEuiURP-PpE0Gh755VXr6GQGdjSq5QQdc2W9q2KUJD5DX_uaxX2egDkVkr-wL9ueNL0w30b0/s320/IMG_6215.JPG" width="320" /></a></div>
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10. Cook in a 325 degree F oven for 20 minutes, or until a knife inserted in the center of the cupcakes comes out clean. If you are using a regular sized muffin tin, they will need to cook for 25-30 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiQNN0sQwng1yJjWYY6qUhM3zSNn4-DcDa0TT65d1fwg-qZmRC8pWNBsXltgIlvVLRwTsOVZnFuXE-bv0P2MNHM5rV6YQY0pjxCHoONX7fdNFdyyc31TJb0jU6czGzBXHkvnhHuB8XhA/s1600/IMG_6227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheiQNN0sQwng1yJjWYY6qUhM3zSNn4-DcDa0TT65d1fwg-qZmRC8pWNBsXltgIlvVLRwTsOVZnFuXE-bv0P2MNHM5rV6YQY0pjxCHoONX7fdNFdyyc31TJb0jU6czGzBXHkvnhHuB8XhA/s320/IMG_6227.JPG" width="320" /></a></div>
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11. Let the cupcakes cook before frosting them. When they are cooled, you can begin frosting the cupcakes. </div>
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12. After frosting them, I dusted the cupcakes with a little powered sugar.</div>
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As you can see, the batter made quite a few cupcakes! Plenty for everyone!! Enjoy!</div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">Until next time...</span></div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">-A </span></div>
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Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-88980852790991218892012-10-17T00:31:00.003+01:002012-10-17T00:31:46.887+01:00Spinach Orzo Pasta There is this pasta salad at 'The Fresh Market' that I love to get. It is so simple and I cannot believe that I haven't tried to make it before now. It is a simple spinach and orzo pasta salad. I have <i>had </i>to eat it so many times so that I could get the flavors just right! I can taste a little garlic, a little lemon, and of course salt and pepper and spinach. That's it. 6 simple ingredients, and I haven't tried to make it until now! Well, T is making our steak and chicken and said that he is doing it Greek style, so I decided that I would do a little orzo pasta on the side. And guess what... I have spinach, lemon, garlic, and salt and pepper. Perfect time to experiment! It actually came out really good! I don't think that it is <i>exactly</i> the same recipe as the one at 'Fresh Market,' but this will definitely be a staple side dish in this household. The longest part of the whole dish was boiling the orzo, and that only took about 7 minutes. <br />
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Ingredients:<br />
1 cup orzo pasta<br />
2 tablespoons olive oil<br />
3 cloves of garlic, minced<br />
3 handfuls of fresh spinach<br />
1 tablespoon lemon juice<br />
salt and pepper to taste<br />
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<span style="color: #38761d;"><b>Directions:</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJE335SXdAIyhwUml9KYOhA67UTu7Xv0k1X-XQPOWUk3E51dqToVIMQjGoAmlwyGYYQTzBVKYrpJAHNi5phhG1cLxjF_kaJ1n7CHcKrprxc1MVwxrJ4twFdRBR7SVrDCQCf1CU42JS-ZQ/s1600/IMG_6231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJE335SXdAIyhwUml9KYOhA67UTu7Xv0k1X-XQPOWUk3E51dqToVIMQjGoAmlwyGYYQTzBVKYrpJAHNi5phhG1cLxjF_kaJ1n7CHcKrprxc1MVwxrJ4twFdRBR7SVrDCQCf1CU42JS-ZQ/s320/IMG_6231.JPG" width="320" /></a></div>
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1. Cook the orzo to the directions on the back of the box. I poured water over the orzo and cooked for about 7 minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFE_9r29-ZLPVU7nYZsjeFD3lq-5277tUSpalF9Sli0hb3yaG9FigeP3qXxC33w5j2jHFBFfTY7SKp4gp1FKMB9h_6NAut16luZvexHtdEqDdxO2cYANmlgum9su7N-kE7FKisxo0UyM/s1600/IMG_6232.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFE_9r29-ZLPVU7nYZsjeFD3lq-5277tUSpalF9Sli0hb3yaG9FigeP3qXxC33w5j2jHFBFfTY7SKp4gp1FKMB9h_6NAut16luZvexHtdEqDdxO2cYANmlgum9su7N-kE7FKisxo0UyM/s320/IMG_6232.JPG" width="320" /></a></div>
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2. In a pan, without any heat, pour in the olive oil and put in the garlic. To make sure that the garlic does not burn, you want to start the garlic without any heat and then raise the temperature. When both ingredients are in the pan, turn the heat on to medium-high.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbqTpw7RWwdcc1JwpB_fFwVjQZ-z0XNBJLUoBRmeNTj47_L70IoHiVBBe8JmIGTIcqFsyf_cJKqCM9tvYbq75Z4JAQ2GCh4wCfH_rJJoN7X8IaTIbih7LIxtwPGE8CBMGKTuAfMrmCxc/s1600/IMG_6233.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidbqTpw7RWwdcc1JwpB_fFwVjQZ-z0XNBJLUoBRmeNTj47_L70IoHiVBBe8JmIGTIcqFsyf_cJKqCM9tvYbq75Z4JAQ2GCh4wCfH_rJJoN7X8IaTIbih7LIxtwPGE8CBMGKTuAfMrmCxc/s320/IMG_6233.JPG" width="320" /></a></div>
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3. After about 2 minutes of occasionally stirring, pour the lemon juice over the garlic and add salt and pepper to taste. Stir well.</div>
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4. Add the spinach and stir until the spinach is wilted.</div>
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This is what the spinach will look like when it is ready.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjon9YcD8NdLi7_1qjf_mKTHi_HPDGdRSpyJKr6HcTaN1dVHCjZYG2fJ5eIuS_qM6yDi_ccJPp4mqfItJ_JYPhDEpCY8I9cXtNLgD9nqOGryBn3RmyBGgF0YUHJQX5eiBLttGqKHrRuDGA/s1600/IMG_6237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjon9YcD8NdLi7_1qjf_mKTHi_HPDGdRSpyJKr6HcTaN1dVHCjZYG2fJ5eIuS_qM6yDi_ccJPp4mqfItJ_JYPhDEpCY8I9cXtNLgD9nqOGryBn3RmyBGgF0YUHJQX5eiBLttGqKHrRuDGA/s320/IMG_6237.JPG" width="320" /></a></div>
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5. Add the cooked orzo to the spinach mixture and mix well.</div>
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Here is the finished product! Toasted pine nuts would also be a wonderful addition, we just did not have any on hand! Enjoy!</div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">Until next time...</span></div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">-A </span></div>
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Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-48745789141221421502012-10-16T01:07:00.002+01:002012-10-16T01:07:43.261+01:00Deconstructed Chicken ParmesanChicken parmesan is one of our favorites. We make it quite often. Sometimes, it is a hassle. I get 3 plates out... one for the flour, one for the egg, and one for the bread crumb mixture. Then, I dip the chicken into the 3 plates, fry, bake, add cheese..... as you can see it takes a few steps, and there is a lot of clean up. I decided to make a 'one-pot' chicken parm. And, try to make it in a few less steps. It turned out the be a huge success and T even told me that this was one of my better recipes. It does not take long to complete, there are less steps, and it is much healthier than the traditional breaded version.<br />
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Ingredients:<br />
2 chicken breasts, pounded out<br />
1 tablespoon olive oil<br />
1 1/2 cups cherry tomatoes, cut in half<br />
1 tablespoon sugar<br />
3 cloves garlic, minced<br />
1 cup fresh basil leaves<br />
1 cup water + 1/2 cup water<br />
salt and pepper to taste<br />
fresh mozzarella, sliced<br />
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<span style="color: #38761d;"><b>Directions:</b></span></div>
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1. Slice the cherry tomatoes in half.</div>
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2. Add the cherry tomatoes to a skillet with olive oil. Add the sugar and salt and pepper to your tasting. Make sure to mix well so that all of the tomatoes are covered.</div>
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3. When you begin to notice the tomatoes cooking down, smash them with the back of your spatula or whatever you happen to be using in the pan.</div>
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4. Add the minced garlic to the tomato mixture and mix well.</div>
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5. Add the water. Let this mixture reduce for 5 minutes.</div>
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6. Chop the fresh basil leaves.</div>
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7. Add the basil leaves to the tomato mixture and mix well. Cook for another 20 minutes, allowing the water to reduce to about 2 tablespoons. This tomato sauce will be chunky, not watery. When the sauce is done, pour it into a bowl. The sauce will be used for later.</div>
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8. After the tomato sauce is done, you can begin making the chicken. You do not have to pound the chicken, but I find that it is easier to cook chicken all the way through when it is pounded out. To pound the chicken, cover it with sarin wrap. This prevents chicken flying everywhere, and helps for easy clean up. </div>
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9. Pound the chicken to your liking.</div>
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10. Add the chicken to the same skillet that you used for the tomato sauce. There is no need to clean it out. I added salt and pepper on both sides. I also added a few teaspoons of dried basil. Can you tell that we love basil over here?</div>
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11. While the chicken is cooking, slice the fresh mozzarella into semi-thin slices.</div>
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12. Make sure to keep an eye on the chicken. Flip it every few minutes so that both sides are evenly browned and cooked through.</div>
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13. When the chicken is almost done, add the tomato sauce to the top. Also, add the 1/2 cup of water to the bottom of the pan. Let the water reduce until there is only 1 tablespoon left. Basically, you will not be able to see the water anymore.</div>
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It should look like this when the water has reduced.</div>
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14. Add the fresh mozzarella to the top of the chicken.</div>
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15. Put the chicken dish in the oven set on broil. I left mine in for about 10 minutes. However, the broiler is tricky and I suggest that you watch and check it constantly to make sure that the cheese does not burn.</div>
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I served the chicken with some pesto pasta and green beans! Enjoy!</div>
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<blockquote class="tr_bq" style="text-align: start;">
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">Until next time...</span></div>
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<div style="text-align: start;">
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">-A </span></div>
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Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-53673568189847181132012-10-15T00:36:00.001+01:002012-10-15T00:36:51.459+01:00Juicing down memory laneOne thing that I love to do on the weekends is go to the local farmer's market. I love that place. I have mentioned it before. We have so many memories there. It is the place that I first visited when I moved here. It made me want to move to this area. My first apartment was within walking distance to the farmer's market. It is the place that I finally celebrated my marriage and we danced the night away at our reception. It is the place where we made it a 'tradition' to visit it every (or most) Saturdays. Planning our meals ahead with the fresh fruits and vegetables that we are able to purchase. It is great. And honestly, if I ever have to move from here, it is the one thing that I will miss the most. It is a silly thing to hold so close, but I love it and it will always remind me of so many happy times in my life. Every time we go, I feel super healthy. Or...it makes me want to be super healthy. It is the one thing that puts my eating habits into place. It makes me want to create new, healthy, vegetable packed recipes. It also makes me want to juice. Another thing that I love is making fresh juice in my juicer. Lucky for me, my parents decided that they did not need their juicer anymore, so they gave it to me. It is another Saturday tradition for me. I buy fresh fruits and veggies, and then I juice. It makes me feel healthy... whether it is or not, that's for you to judge, but it makes me feel good! Here are a few new juice recipes that I came up with this weekend. One is a usual recipe that I always seem to make, and one is a new concoction that is actually my new favorite. When my husband asks me to make him a glass... I know that it is a winner. <br />
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<span style="color: #3d85c6;"><b><i>Apple, Carrot, Ginger Juice</i></b></span></div>
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<span style="color: #3d85c6;"><b><i>(the old favorite)</i></b></span></div>
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Ingredients:</div>
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1 apple</div>
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2 large carrots</div>
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1 tablespoon size of ginger</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaqz8tW0UGyFPYMswrJ322-oKKMSZHxJiHM7uNuEkziSt-FIALctIMfcGVUyFxdULPGFv8G0884BHIQ_ipColmlAXKd87H1QgVigQOx5INRI-eCkkTh0DHbuT00-NPwX7Viagu7UY7dw/s1600/IMG_6188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaqz8tW0UGyFPYMswrJ322-oKKMSZHxJiHM7uNuEkziSt-FIALctIMfcGVUyFxdULPGFv8G0884BHIQ_ipColmlAXKd87H1QgVigQOx5INRI-eCkkTh0DHbuT00-NPwX7Viagu7UY7dw/s320/IMG_6188.JPG" width="320" /></a></div>
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1. Put the ingredients into a juicer. Enjoy!</div>
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<span style="color: #3d85c6;"><b><i><br /></i></b></span></div>
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<span style="color: #3d85c6;"><b><i>Pineapple, Basil, Cucumber Juice</i></b></span></div>
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<span style="color: #3d85c6;"><b><i>(the new favorite)</i></b></span></div>
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Ingredients:</div>
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2 cups pineapple (make sure it is peeled before putting it in your juicer)</div>
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1/2 cucumber</div>
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10 basil leaves</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Nn_-cdAiFH4Fbhl-9g_TbiL8Im3LBizSkAaLYA4MiLpQNu44hG-zCX7LxERq-y5TxRoRl5kra-_f03ykM63IrOMuiW37koSTC191Rl3iCV0fSn5PXGomrj-fNKfJtljER4viA_0EjA/s1600/IMG_6187.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Nn_-cdAiFH4Fbhl-9g_TbiL8Im3LBizSkAaLYA4MiLpQNu44hG-zCX7LxERq-y5TxRoRl5kra-_f03ykM63IrOMuiW37koSTC191Rl3iCV0fSn5PXGomrj-fNKfJtljER4viA_0EjA/s320/IMG_6187.JPG" width="320" /></a></div>
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1. Put the ingredients into a juicer. If you do not have a juicer, you could blend this one together in a blender. You would probably want to peel the cucumber before blending.</div>
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<span style="color: #3d85c6;"><i>Here are the final delicious juices:</i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-evMI_V76l-Q9DeS7FnO_0xii7BQRM__5rCwJ6283jaBzOWDmTeSjVGOA1nKnuOXbslJh0lzGXN8YHUcHTsdHoIJXqZnBMWSs6PnYNEhkPUwar16Rl3A_tylNllJ2xssnMQvaUmUmQ/s1600/IMG_6189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-evMI_V76l-Q9DeS7FnO_0xii7BQRM__5rCwJ6283jaBzOWDmTeSjVGOA1nKnuOXbslJh0lzGXN8YHUcHTsdHoIJXqZnBMWSs6PnYNEhkPUwar16Rl3A_tylNllJ2xssnMQvaUmUmQ/s320/IMG_6189.JPG" width="320" /></a></div>
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And... here are all of the delicious fruits and vegetables that I bought for the week!</div>
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I only spent $23. Finding a farmer's market is a great way to start saving money on the grocery bill!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXY5cBRuILnrTGrcNnI65BDHBeAJIwYiZ_Y5wNv5NTJ0pPrIU2hjlBycpbioju0a4YuSIAB4YpAuuyK-HHSgsPI4qCLF-X9p3qymcY0SbGjJnRcyRj9_gEIPxpMCjIxPeQa6gIxR_wg/s1600/IMG_6186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioXY5cBRuILnrTGrcNnI65BDHBeAJIwYiZ_Y5wNv5NTJ0pPrIU2hjlBycpbioju0a4YuSIAB4YpAuuyK-HHSgsPI4qCLF-X9p3qymcY0SbGjJnRcyRj9_gEIPxpMCjIxPeQa6gIxR_wg/s320/IMG_6186.JPG" width="320" /></a></div>
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(a whole pineapple, cherry tomatoes, 2 balls of fresh mozzarella, mushrooms, yellow pepper, green pepper, 4 apples, green beans, 4 sweet potatoes, 1 onion, 6 very large carrots, lots of basil, and 2 cucumbers)</div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">Until next time...</span></div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">-A </span></div>
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Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-73690438063937596402012-10-11T23:55:00.001+01:002012-10-11T23:55:12.463+01:00Fiesta Peppers!Tonight, we are having mexican peppers. Instead of stuffing them with beef, I am trying to make it a tad more healthy and I am using turkey meat. We rarely use beef around here, we will have the occasional filet, but if we are in a toss between hamburgers or turkey burgers... the turkey usually wins! I have made stuffed peppers in the past, yet, they have usually been stuffed like a meatball and dressed with homemade tomato sauce. They are usually Italian style. We like Mexican food... so why not try Mexican peppers?!<br />
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Ingredients:<br />
2 good sized red peppers (or whatever pepper you would like to use)<br />
1 pound turkey meat<br />
1/2 red onion, diced<br />
1 jalapeno, diced<br />
1 ear of fresh corn, or 1 cup of frozen corn<br />
1 can black beans<br />
1 fresh tomato, chopped<br />
4 tablespoons fresh basil (you can use cilantro... but I am not a fan)<br />
1 teaspoon cumin<br />
1 tablespoon chili powder<br />
1 teaspoon garlic salt<br />
1 teaspoon paprika<br />
salt and pepper to taste<br />
your choice of shredded cheese to cover each pepper (I used the 4-cheese mexican combo.)<br />
1/4 cup chicken stock<br />
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<span style="color: #38761d;"><b>Directions:</b></span><br />
<span style="color: #38761d;"><b><br /></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLCYZ86uQ7hK0x-gj7l7sdRs-Nzbgs1gbKy1KzlJ_6w_frpF37O80BCDkDi8G9FM6Qoo0nVMIgwPFDltEon5tJmwnlKdgHKulcIqcT2N8tXQ0VKu17-6We0sls5O75v59MCzXEzGX3Q/s1600/IMG_6166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcLCYZ86uQ7hK0x-gj7l7sdRs-Nzbgs1gbKy1KzlJ_6w_frpF37O80BCDkDi8G9FM6Qoo0nVMIgwPFDltEon5tJmwnlKdgHKulcIqcT2N8tXQ0VKu17-6We0sls5O75v59MCzXEzGX3Q/s320/IMG_6166.JPG" width="320" /></a></div>
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1. Dice the onion, jalapeno, and if you are using fresh corn, cut it off the cob. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WSSQb8TbjHwvwdvNdZlThzfR0hC7mUEw4eNpA2OzBtCCMIVm6H7MOoj-sw9-IlDyiR5NhPrARit3MTniVeOwFNMd7SPuKCmNMH9dfK2inZjM9w7SLBhANlZnBOa3XcxnRIrHGt7gSQ/s1600/IMG_6167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9WSSQb8TbjHwvwdvNdZlThzfR0hC7mUEw4eNpA2OzBtCCMIVm6H7MOoj-sw9-IlDyiR5NhPrARit3MTniVeOwFNMd7SPuKCmNMH9dfK2inZjM9w7SLBhANlZnBOa3XcxnRIrHGt7gSQ/s320/IMG_6167.JPG" width="320" /></a></div>
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2. Add the vegetables to a non-stick skillet pan with 1 tablespoon olive oil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhztk3gEQk6FPm8oJJbVlLfe_vf-ue5RzdnwVJURgHri2AElPCkHCpOQjWwPFQiGd8NafRmbe50zxgtaNUiz5p_dc6q2ZE00637mWnetTgKnM4_Ot6_8rTxQopujtA1yTpUd2105Sjg/s1600/IMG_6168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvhztk3gEQk6FPm8oJJbVlLfe_vf-ue5RzdnwVJURgHri2AElPCkHCpOQjWwPFQiGd8NafRmbe50zxgtaNUiz5p_dc6q2ZE00637mWnetTgKnM4_Ot6_8rTxQopujtA1yTpUd2105Sjg/s320/IMG_6168.JPG" width="320" /></a></div>
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3. When the vegetables are half-way cooked, add the turkey meat, cumin, chili powder, garlic salt, and paprika. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqD-IGYJTQKVLASNfeC7Wb3KJpMbjyex8p0i5ls09RKWSNNPJi77fDX5BsYuRj4Gk7j5t3BiTnHbu6AtQo6unr1jV4sP04CFbAdA3ayxYmG8eTQm_RXyfW7A9OQaH1zfKMsGLkPItcjw/s1600/IMG_6169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqD-IGYJTQKVLASNfeC7Wb3KJpMbjyex8p0i5ls09RKWSNNPJi77fDX5BsYuRj4Gk7j5t3BiTnHbu6AtQo6unr1jV4sP04CFbAdA3ayxYmG8eTQm_RXyfW7A9OQaH1zfKMsGLkPItcjw/s320/IMG_6169.JPG" width="320" /></a></div>
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4. When they mixture is almost finished cooking, add the black beans, tomato, and fresh basil. Stir well.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFR-6MsjavymOm0OdYLs4HfjdO3GiotdwY_dB4RRpE1K8nI8dBiryfYEnu1-LI5sMtPUaK416rQwOUOymz0haz1u0i96TcS890YLdWY2OKuj3V_Miw-zSmkauh7NQ6RGjFpEo9g-Ilg/s1600/IMG_6170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKFR-6MsjavymOm0OdYLs4HfjdO3GiotdwY_dB4RRpE1K8nI8dBiryfYEnu1-LI5sMtPUaK416rQwOUOymz0haz1u0i96TcS890YLdWY2OKuj3V_Miw-zSmkauh7NQ6RGjFpEo9g-Ilg/s320/IMG_6170.JPG" width="320" /></a></div>
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5. Slice the peppers in half and take out the seeds. </div>
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6. Place the peppers (with the outside down) in a glass dish. Fill the peppers with the turkey meat mixture. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzyXdKC0hxHJ2KtmnM-C8fPn-ldJhaOUMcXZeTWF9QSOE1Ayp5EOuDWlaV0nawRU3_IxTid1bRploJ9EQb9jXIOb9ywKjP0Q69hYQbtyKas7IFh0nCeS2Ip1xLllb2d057IWhr6XIX5w/s1600/IMG_6171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzyXdKC0hxHJ2KtmnM-C8fPn-ldJhaOUMcXZeTWF9QSOE1Ayp5EOuDWlaV0nawRU3_IxTid1bRploJ9EQb9jXIOb9ywKjP0Q69hYQbtyKas7IFh0nCeS2Ip1xLllb2d057IWhr6XIX5w/s320/IMG_6171.JPG" width="320" /></a></div>
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7. Cover the stuffed peppers with cheese. Pour the chicken stock at the bottom of the glass pan.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDoIuMKoQzbz7EMcEJ7Cig0y6TEW_RYWwfkL4sckPbZcrTdtcmbqnLiDyV71iKvM_44zknpCi2i2Ed1g5W1LDVcscfKIr4UCtWGphy-j19R5kP12T4UiPPBD0F4mCHpc6OeH1yEjDpQ/s1600/IMG_6172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwDoIuMKoQzbz7EMcEJ7Cig0y6TEW_RYWwfkL4sckPbZcrTdtcmbqnLiDyV71iKvM_44zknpCi2i2Ed1g5W1LDVcscfKIr4UCtWGphy-j19R5kP12T4UiPPBD0F4mCHpc6OeH1yEjDpQ/s320/IMG_6172.JPG" width="320" /></a></div>
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8. Cover with tin-foil. Cook in a 400 degree F oven for 20 minutes. Take the tin-foil off of the peppers. Broil on high for about 5 minutes, or until the cheese is bubbly.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhesL_a2tmUC3b48A6z34XHaEq2FKR8tiGHOy1qcyJ-UUSfJELdRkokknRScwvTqVuEGOmkEbFjqJoE_d8vZFE2xIJHCRpCMTYQZA1DP8ciYrcibSZ-GSXl0NrDzmxaUv0OcTZbvujmQ/s1600/IMG_6173.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhesL_a2tmUC3b48A6z34XHaEq2FKR8tiGHOy1qcyJ-UUSfJELdRkokknRScwvTqVuEGOmkEbFjqJoE_d8vZFE2xIJHCRpCMTYQZA1DP8ciYrcibSZ-GSXl0NrDzmxaUv0OcTZbvujmQ/s320/IMG_6173.JPG" width="240" /></a></div>
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I served the T's pepper with a little yellow rice and mine with a little extra corn! Enjoy!</div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">Until next time...</span></div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">-A </span></div>
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Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-80293743774140190682012-10-10T02:02:00.001+01:002012-10-10T02:02:22.627+01:00Orange Tomatoes?At the farmer's market on Saturday, we decided to get some orange tomatoes. I have seen yellow, I have seen green, and of course, I have seen red... but orange? Hmmm.... Actually, T was the one that wanted to buy them. He said that he had them before. So, we were adventurous and purchased the orange tomatoes. We decided to roast them with a little basil and parmesan cheese. They were surprisingly, very good! They tasted a little sweeter than a typical red tomato. It was very juicy and went perfectly with the basil and parmesan cheese. We have a few more of these tomatoes, I am excited to put them in a salad for lunch this week! I highly suggest being a little bit adventurous and buy the orange tomatoes! It's always fun to change up the usual things on the menu.<br />
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<div style="text-align: center;">
<span style="color: #3d85c6;">Roasted Orange Tomatoes</span></div>
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<span style="color: #3d85c6;"><br /></span></div>
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Ingredients:</div>
<div style="text-align: left;">
2 orange tomatoes</div>
<div style="text-align: left;">
1 tablespoon dried basil</div>
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salt and pepper to taste</div>
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1 teaspoon parmesan cheese per tomato slice</div>
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olive oil for drizzling</div>
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<span style="color: #6aa84f;"><b>Directions:</b></span></div>
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1. Cut the tomatoes into 1/2 inch slices.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_Z4Elv6Jw0ccp2CnfaBObUKMM070TToSLQkNZ688Pb-ejB6sXf6EtUpv8Z7dife7NkQRXH8In3Sp5Icph52DRWBjuh_TmF17QeVnFMVsDnv6AuGQ898_IEphiM9ZSof-Dgf-LMBtng/s1600/IMG_6155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_Z4Elv6Jw0ccp2CnfaBObUKMM070TToSLQkNZ688Pb-ejB6sXf6EtUpv8Z7dife7NkQRXH8In3Sp5Icph52DRWBjuh_TmF17QeVnFMVsDnv6AuGQ898_IEphiM9ZSof-Dgf-LMBtng/s320/IMG_6155.JPG" width="320" /></a></div>
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2. Place the sliced tomatoes on a baking sheet. You can put tin foil underneath, I choose to use my ever- so- useful silpat pad.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rwy4UjcPnMekC4RQrBmoJrzicp9NjdYIhyphenhyphen_mSEiM9W2ZtUoiZGvqfM3m21CSKD-B9s2hJ-p-XFSVO4Qg1VQ3n0d92OK8W5fGm_yz9FF5CTJMwBZ4lZ0f-L1R2WGnYBgWk1usuh1k6w/s1600/IMG_6156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8rwy4UjcPnMekC4RQrBmoJrzicp9NjdYIhyphenhyphen_mSEiM9W2ZtUoiZGvqfM3m21CSKD-B9s2hJ-p-XFSVO4Qg1VQ3n0d92OK8W5fGm_yz9FF5CTJMwBZ4lZ0f-L1R2WGnYBgWk1usuh1k6w/s320/IMG_6156.JPG" width="320" /></a></div>
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3. Sprinkle the dried basil, salt, pepper, and a drizzle of olive oil on each tomato slice.</div>
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4. Add the parmesan cheese to the top of each slice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5mUayqUzypEH-w8eykh2ohWMMuRwF2LShccAeXdkVOUf186wR-lTfCJkDuWJjtu273KpqO_ZSs8lKgkuwg5aoEFxt7n5EQSa4Ax9nvY94m0lzuqdXKLM3lPIdrxkOoMpjWB1GVodFnA/s1600/IMG_6165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5mUayqUzypEH-w8eykh2ohWMMuRwF2LShccAeXdkVOUf186wR-lTfCJkDuWJjtu273KpqO_ZSs8lKgkuwg5aoEFxt7n5EQSa4Ax9nvY94m0lzuqdXKLM3lPIdrxkOoMpjWB1GVodFnA/s320/IMG_6165.JPG" width="320" /></a></div>
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5. Cook in a 400 degree F oven for about 30 minutes. To make the top extra crispy and golden brown, you can put them in the broiler for no longer than 5 minutes. Enjoy!</div>
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<blockquote class="tr_bq" style="text-align: start;">
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">Until next time...</span></div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">-A </span></div>
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Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0tag:blogger.com,1999:blog-1326664646938703.post-49423080480690196152012-10-08T22:10:00.000+01:002012-10-08T22:10:21.816+01:00Wahhhhooooooo!!!!Well, the Wahoo that T caught turned out to be a huge success! It was DELICIOUS! I think that we ate in silence and kept saying...'this is good'... more silence... 'this is really good, super moist'.... you get the idea! I don't know if it was because this fish was caught in the Bahamas yesterday, but it was probably one of the best pieces of fish that I have had in a while! I'm not going to lie... I am not exactly sure of the specific recipe that he used. I don't want to make it up, just in case you try it, and its terrible. But, I can tell you an <i>idea</i> of what he did, and hopefully, you can recreate it! We are planning on making this again this week, since our freezer is now full of fresh fish. If we figure out the exact recipe, I will post again! Here is an idea of what he did to the fabulous wahoo!<br />
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Ingredients:<br />
1 lemon<br />
worcestershire sauce<br />
freshly ground black pepper<br />
italian bread crumbs<br />
parmesan cheese<br />
Monterey jack/mild cheddar mix of cheese<br />
mayonaise<br />
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<span style="color: #38761d;"><b>Directions:</b></span></div>
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1. Place the fish in a glass dish. Coat the fish with the lemon juice, worcestershire sauce, and freshly ground black pepper.</div>
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2. In a separate bowl, mix together the bread crumbs, both cheeses, and enough mayonaise to hold the bread crumbs and cheese together.</div>
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3. Put the bread crumb mixture on all sides of the fish.</div>
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4. Cook in a 350 degree F oven for about 30 minutes. If it is still not done, put it back in for another 8 minutes. We had HUGE filets, so it may have taken a little longer.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNpWusmX6gHZzC75Vba2oEArzGP6h_yZc6K3ioy-4O4JAiSOLBozvNpo0P4Zwg7Xb5EFM9hN0qUdCGKxHrLbaInb37bG_OW-9DQZCHV8XNYkYCVlq4_hrJjwIuhMTCRjsZ7G6O9tf72A/s1600/IMG_6158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNpWusmX6gHZzC75Vba2oEArzGP6h_yZc6K3ioy-4O4JAiSOLBozvNpo0P4Zwg7Xb5EFM9hN0qUdCGKxHrLbaInb37bG_OW-9DQZCHV8XNYkYCVlq4_hrJjwIuhMTCRjsZ7G6O9tf72A/s320/IMG_6158.JPG" width="320" /></a></div>
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Before</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxyjpiP3EWZP1H-SwBHpW8amjpJItUMgbaleEkAjQZ1LqnQRjluBl35q4XgOdiegpFetWnAJYSNOWgeI4s6bJ64VmUlW-IouSseCnzwN0Pjsz7T1hS3NQp5MYqArX41P_SimtcWkk8Q/s1600/IMG_6160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNxyjpiP3EWZP1H-SwBHpW8amjpJItUMgbaleEkAjQZ1LqnQRjluBl35q4XgOdiegpFetWnAJYSNOWgeI4s6bJ64VmUlW-IouSseCnzwN0Pjsz7T1hS3NQp5MYqArX41P_SimtcWkk8Q/s320/IMG_6160.JPG" width="320" /></a></div>
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After</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjO4pnFxoS6NFXn2sQS93jifXLi_Fj5ZPvLJCzQIgGNdKA7hvjo5wROnAYn9B_WVFHRxwaAIaQMMLwdXUH8Gqau0rqhx_vwEHH9Tt-jlhytseWRsMX7fjmapA5HaYoo32ZV_LMJbWfFQ/s1600/IMG_6162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjO4pnFxoS6NFXn2sQS93jifXLi_Fj5ZPvLJCzQIgGNdKA7hvjo5wROnAYn9B_WVFHRxwaAIaQMMLwdXUH8Gqau0rqhx_vwEHH9Tt-jlhytseWRsMX7fjmapA5HaYoo32ZV_LMJbWfFQ/s320/IMG_6162.JPG" width="320" /></a></div>
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Look at the delicious white inside</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYANVsQM3yo28SaN1HkvqgC6e3tjyPvPORYQ1-0SHmuo7LT3WyCplUXUENW78dwdu_6Hn8nPJXVmwHdL1xShFcRKTr3XH6-55txqLiNKNAITPT-gcVefEfYS1Hgxw3Z0OBOApxPHhSw/s1600/IMG_6164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYANVsQM3yo28SaN1HkvqgC6e3tjyPvPORYQ1-0SHmuo7LT3WyCplUXUENW78dwdu_6Hn8nPJXVmwHdL1xShFcRKTr3XH6-55txqLiNKNAITPT-gcVefEfYS1Hgxw3Z0OBOApxPHhSw/s320/IMG_6164.JPG" width="320" /></a></div>
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Our fabulous meal! Very thankful for that sporadic fishing trip!</div>
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<blockquote class="tr_bq">
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">Until next time...</span></div>
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<span style="color: #3d85c6; font-family: Courier New, Courier, monospace; font-size: large;">-A </span></div>
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Anonymoushttp://www.blogger.com/profile/04806527266656355948noreply@blogger.com0