tag:blogger.com,1999:blog-314347052024-03-13T22:20:53.467-05:00maede.for.you.josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.comBlogger254125tag:blogger.com,1999:blog-31434705.post-45124191076588279862015-11-11T18:28:00.000-06:002015-11-11T18:28:29.035-06:00Butterscotch Scones<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pYDH71LT00w/VkPVHYqHT9I/AAAAAAAADuo/ZmIldxijshg/s1600/IMG_0106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-pYDH71LT00w/VkPVHYqHT9I/AAAAAAAADuo/ZmIldxijshg/s640/IMG_0106.JPG" width="640" /></a></div>
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Every Saturday, almost without fail, I will wake up and immediately I hear, "what are you making for breakfast?"</div>
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Although the thought of leaving a cozy bed sounds miserable in the moment, a tasty breakfast usually is motivation enough for me to get up. And if not, I find that the hope and promise of freshly ground coffee being made for me in return for making breakfast is also a powerful motivator for me.</div>
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<a href="http://2.bp.blogspot.com/-viscc9AhV-s/VkPUwpl7GuI/AAAAAAAADuU/G5wYBM49fLM/s1600/IMG_0094.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-viscc9AhV-s/VkPUwpl7GuI/AAAAAAAADuU/G5wYBM49fLM/s640/IMG_0094.JPG" width="640" /></a></div>
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Scones are a staple in our house and I love that this recipe is so versatile. Feel free to swap out butterscotch chips for chocolate, fruit, nuts, or whatever your little heart desires. </div>
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Don't forget to eat your breakfast! </div>
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<a href="http://3.bp.blogspot.com/-s_fe39ah4Vw/VkPVM-a7aeI/AAAAAAAADu0/enhxYF2qoyM/s1600/IMG_0097.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-s_fe39ah4Vw/VkPVM-a7aeI/AAAAAAAADu0/enhxYF2qoyM/s320/IMG_0097.JPG" width="320" /></a></div>
<b><u>Butterscotch Scones</u></b><br />
Ingredients:<br />
2 cups flour<br />
1/3 cup +1 tsp sugar<br />
1 tsp. baking powder<br />
1/4 tsp. baking soda<br />
1/2 tsp salt<br />
1 large egg<br />
1 stick unsalted butter (frozen or very cold)<br />
1 large egg<br />
1/2 cup vanilla Greek yogurt (or plain)<br />
1/2 cup butterscotch chips<br />
Milk & Raw sugar for topping<br />
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Directions:<br />
Preheat oven to 400 F.<br />
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Mix flour, sugar, baking soda, baking powder, & salt in bowl of stand up mixer or large bowl. <br />
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Cut butter into the mixture, mixing it so it until it resemble pea size crumbly bits (how is that for technical?). Add the egg. Add the yogurt, mixing into large clumps of dough. Add the butterscotch chips. <br />
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Form a large ball with the dough using your hands. Form into small clumps and place on parchment lined baking sheet. Brush tops of scones with milk or cream. Place raw sugar in bowl and dip the top of the wet scones into the sugar to form a sugar-crusted top. Place back on baking sheet and bake for 15-17 minutes or until light-golden brown. Cool for 5 minutes and serve.<br />
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josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com0tag:blogger.com,1999:blog-31434705.post-50936608854865385682015-10-15T18:56:00.002-05:002015-10-26T06:57:03.900-05:00"Reese's" Peanut Butter Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-eTHItMA3Q4c/Vh733gk_zgI/AAAAAAAADs4/Om8Qm56qyDo/s1600/IMG_9934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-eTHItMA3Q4c/Vh733gk_zgI/AAAAAAAADs4/Om8Qm56qyDo/s640/IMG_9934.JPG" width="640" /></a></div>
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These cookies are a bit misleading. They don't technically have Reese's peanut butter cups in them, but they do have chocolate & peanut butter, and the "Reese" is in reference to the adorable little baby one of my good friends just had - so I made her these cookies.</div>
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Meet Reese.</div>
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<a href="http://4.bp.blogspot.com/-WlNXK0vPVfg/Vh779HETq1I/AAAAAAAADts/z65AnRa92I0/s1600/12135363_409272725936815_1604318562_n%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-WlNXK0vPVfg/Vh779HETq1I/AAAAAAAADts/z65AnRa92I0/s400/12135363_409272725936815_1604318562_n%25281%2529.jpg" width="400" /></a></div>
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<span style="text-align: center;">Isn't she a cutie?</span></div>
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<a href="http://4.bp.blogspot.com/-SwxizNqThwM/Vh7784rwHvI/AAAAAAAADtk/piVnEXk8IFs/s1600/12142473_1032519716781805_572538217_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-SwxizNqThwM/Vh7784rwHvI/AAAAAAAADtk/piVnEXk8IFs/s400/12142473_1032519716781805_572538217_n.jpg" width="400" /></a></div>
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I could just hold her all day! :)</div>
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<a href="http://2.bp.blogspot.com/-5zd8uXqbYA0/Vh778-zyl3I/AAAAAAAADto/_3r0tCVKFdM/s1600/12120306_911196562293490_1130426071_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-5zd8uXqbYA0/Vh778-zyl3I/AAAAAAAADto/_3r0tCVKFdM/s400/12120306_911196562293490_1130426071_n.jpg" width="400" /></a></div>
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Speaking of kiddos, these cookies are also for a special cause called "Cookies for Kids' Cancer." I've had the privilege of participating in a special blogger event for the past few years through OXO which helps raise money for the non-profit organization. OXO donates money for each blog post and in addition, provides bloggers such as myself with some great cooking supplies like the ones below: </div>
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<a href="http://2.bp.blogspot.com/-Yh1IDlMzBNg/Vh74ZrbJ2RI/AAAAAAAADtI/tvSbR4v6UlQ/s1600/IMG_9940.JPG" imageanchor="1" style="background-color: transparent; font-family: Calibri, sans-serif; font-size: 11pt; margin-left: 1em; margin-right: 1em; text-align: center; text-indent: 0.5in;"><img border="0" height="425" src="http://2.bp.blogspot.com/-Yh1IDlMzBNg/Vh74ZrbJ2RI/AAAAAAAADtI/tvSbR4v6UlQ/s640/IMG_9940.JPG" width="640" /></a></div>
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small; text-align: left;"><br /></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222; text-align: left;">Non-Stick Half Sheet Pan: </span><a href="http://us.oxo.com/bfmMW" style="background-color: white; color: #1155cc; text-align: left;" target="_blank">http://us.oxo.com/bfmMW</a></span></div>
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222; text-align: left;">Medium Cookie Scoop: </span><a href="http://us.oxo.com/bfmNc" style="background-color: white; color: #1155cc; text-align: left;" target="_blank">http://us.oxo.com/bfmNc</a><span style="color: #222222; font-stretch: normal; text-align: left;"> </span></span></div>
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<span style="font-family: inherit;"><u style="color: #222222; text-align: left;"></u><span style="color: #222222; text-align: left;">Cookie Spatula: </span><a href="http://us.oxo.com/bfmNz" style="color: #1155cc; text-align: left;" target="_blank">http://us.oxo.com/bfmNz</a></span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">You can find these and other great products online and in stores - and be sure to check for this sticker on specially marked products so you can help support the cause with your purchase! </span></span></div>
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<span style="font-family: inherit; font-size: x-small;"> <a href="https://mail.google.com/mail/u/1/?ui=2&ik=e5156cd67a&view=fimg&th=1504393ddacbe33a&attid=0.1&disp=emb&attbid=ANGjdJ984PbANTI38_hTs1JGdpEuG7_fC2_O71TrKMN5jz-DQGW-zFBkgmqdn7OYVLm7nU8o4bKVuJDlwhGtYiEtAnXUHhwka_881dVMUN4B-tscGbqdIBFdnoHzanA&sz=w376-h362&ats=1444950617511&rm=1504393ddacbe33a&zw&atsh=1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="https://mlsvc01-prod.s3.amazonaws.com/17c2f3ef001/335da5a1-9c9c-45ef-bfc4-2f885aaba24e.jpg" border="0" class="CToWUd" height="181" src="https://mail.google.com/mail/u/1/?ui=2&ik=e5156cd67a&view=fimg&th=1504393ddacbe33a&attid=0.1&disp=emb&attbid=ANGjdJ984PbANTI38_hTs1JGdpEuG7_fC2_O71TrKMN5jz-DQGW-zFBkgmqdn7OYVLm7nU8o4bKVuJDlwhGtYiEtAnXUHhwka_881dVMUN4B-tscGbqdIBFdnoHzanA&sz=w376-h362&ats=1444950617511&rm=1504393ddacbe33a&zw&atsh=1" width="188" /></a></span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit; font-size: x-small;">- Cookies for Kids' Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids' Cancer fund pediatric cancer research.</span></span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit; font-size: x-small;">- OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in October (up to our $100,000 commitment*.)</span></span></div>
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<span style="background-color: white; color: #222222;"><span style="font-family: inherit; font-size: x-small;">- *In 2015, OXO will donate up to $100,000 to Cookies for Kids' Cancer through product proceeds, bake sale matches and other fundraising efforts</span></span></div>
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...now back to these delicious cookies...</div>
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<a href="http://1.bp.blogspot.com/-V7xWXeO33gI/Vh734aD_l1I/AAAAAAAADs8/RbsL6TEQNQo/s1600/IMG_9924.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://1.bp.blogspot.com/-V7xWXeO33gI/Vh734aD_l1I/AAAAAAAADs8/RbsL6TEQNQo/s640/IMG_9924.JPG" width="640" /></a></div>
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<b> "Reese's" Peanut Butter Cookies</b></div>
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1 cup (2 sticks) cold, unsalted butter, cubed<o:p></o:p></div>
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1¼ cup sugar<o:p></o:p></div>
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2 large eggs<o:p></o:p></div>
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½ cup dark cocoa powder<o:p></o:p></div>
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2¼ cups all-purpose flour<o:p></o:p></div>
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¼ tsp. coarse salt<o:p></o:p></div>
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1 tsp. baking powder<o:p></o:p></div>
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2½ cups semi-sweet chocolate chips<o:p></o:p></div>
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1 cup creamy peanut butter</div>
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1 cup powdered sugar </div>
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1 cup chocolate chips (mix of semi-sweet & white, or milk chocolate) </div>
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Shortening (to help with melting chocolate if needed) </div>
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Directions:<o:p></o:p></div>
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Preheat the oven to 350˚ F. Line baking sheets with
parchment paper. In the bowl of an electric
mixer, combine the butter and sugar. Beat together on medium-high speed
until light and fluffy, 2-3 minutes. Blend in the eggs one at a time,
scraping down the bowl as needed. Mix in the cocoa powder until well blended. Add the flour, salt and baking powder to the
bowl and mix on low speed just until incorporated. Fold in the chocolate
chips with a spatula. Make sure the ingredients are well
combined. <o:p></o:p></div>
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Using your OXO medium cookie scoop, portion out about 1 1/2 - 2 scoops and roll each portion of dough into a ball and flatten just
slightly into a disc. Place on the prepared baking sheets, a few inches
apart. Bake about 16 minutes. </div>
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Meanwhile, prepare the peanut butter balls by mixing powdered sugar and peanut butter and roll into 1 inch balls. </div>
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Right after removing cookies from oven, gently press a peanut butter ball on top of each cookie. Let cool on the baking sheets 5-10 minutes,
then transfer to a wire rack to cool completely. </div>
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Melt the chocolate chips in the microwave in 30 second intervals until fully melted. Adding a teaspoon of shortening will help keep the chocolate smooth and easy to drizzle. Top each cookie with melted chocolate and let cool until hardened. </div>
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Enjoy! </div>
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Recipe adapted from: <a href="http://www.lovefromtheoven.com/2011/02/15/double-chocolate-chip-cookies-inspired-by-levain-bakery/#GUKG8WzD4ZZmg6XY.32">Love from the oven</a> </div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com0tag:blogger.com,1999:blog-31434705.post-44532787683987618532015-09-07T19:41:00.005-05:002015-09-07T19:41:38.275-05:00Blueberry Custard Pie with Pecan Struesel<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-pN-IrPn4VJk/Ve39mkEzkWI/AAAAAAAADsU/4i2Bm1BtfTk/s1600/IMG_9866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-pN-IrPn4VJk/Ve39mkEzkWI/AAAAAAAADsU/4i2Bm1BtfTk/s640/IMG_9866.JPG" width="640" /></a></div>
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Where does the time go? It's been an unbelievably busy summer as evidenced by my lack of blogging since...April. Wow. Now we're in September and life still shows no signs of slowing down. C'est la vie. </div>
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My husband just asked, "when did you even make that pie? Did you make it this year?"</div>
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Yes. But to be fair I can't remember when. </div>
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<a href="http://2.bp.blogspot.com/-3-HAcFJqLg0/Ve39IFQZqPI/AAAAAAAADr8/GEoQwLvBHiY/s1600/IMG_9877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-3-HAcFJqLg0/Ve39IFQZqPI/AAAAAAAADr8/GEoQwLvBHiY/s640/IMG_9877.JPG" width="640" /></a></div>
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The lack of blogging is due to being busy outside of the kitchen...but also due to the fact that summer cooking is just different. There is more grilling, less fancy dishes, more "let's just eat so we can get back outside and get on with our day" type of meals. </div>
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I do still have a handful of photos and recipes that I'll have to gradually put on here...and I promise to share the good ones. This is one of them. This pie is easy and delicious so naturally, it was a good fit for me and my love/hate relationship with pie making. Enjoy!</div>
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<a href="http://4.bp.blogspot.com/-HgOncwOPmdo/Ve39dS-WaUI/AAAAAAAADsM/Pl6WURl8hYQ/s1600/IMG_9879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-HgOncwOPmdo/Ve39dS-WaUI/AAAAAAAADsM/Pl6WURl8hYQ/s640/IMG_9879.JPG" width="640" /></a></div>
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<b><u>Blueberry Custard Pie with Pecan Struesel </u></b><br />
<i>Makes one 9-inch pie</i><br />
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<b>Ingredients</b><o:p></o:p></div>
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1 cup (8 ounces) yogurt (or sour cream) <o:p></o:p></div>
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¾ cup sugar<o:p></o:p></div>
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1 egg<o:p></o:p></div>
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2 tablespoons flour (white or whole wheat)<o:p></o:p></div>
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2 teaspoons vanilla extract<o:p></o:p></div>
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¼ teaspoon salt<o:p></o:p></div>
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2½ cups fresh blueberries<o:p></o:p></div>
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1 (9 inch) unbaked pie crust<o:p></o:p></div>
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<b>Streusel Topping:</b><o:p></o:p></div>
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½ cup brown sugar<o:p></o:p></div>
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⅓ cup flour<o:p></o:p></div>
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¼ cup butter, softened<o:p></o:p></div>
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½ cup chopped pecans<o:p></o:p></div>
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<b>Directions </b><o:p></o:p></div>
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Preheat oven to 400 degrees F.<o:p></o:p></div>
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In a large bowl, mix the yogurt, ¾ cup sugar, egg, 2
tablespoons flour, vanilla extract and salt with a spoon until smooth. Gently
fold the blueberries into the custard mixture. Spoon the filling into the
unbaked pie crust.<o:p></o:p></div>
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Bake in the preheated oven for 25 minutes.<o:p></o:p></div>
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While the filling is baking, prepare the streusel topping:
In a medium bowl combine the brown sugar and flour. Mix the butter in until the
mixture resembles coarse sand. Fold in the chopped pecans. After the filling
has baked 25 minutes, sprinkle the streusel crunch topping over the top of the
pie. </div>
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Bake an additional 15-20 minutes or until filling is set and topping is
brown.<o:p></o:p></div>
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Watch so your crust doesn't burn. Either use a crust shield
or make a loose foil tent towards the end of baking if it starts to look too
brown/burnt.<o:p></o:p></div>
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Remove from oven and let pie sit for at least 10-15 minutes.
Serve pie warm or chill it and serve cold.<o:p></o:p></div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com0tag:blogger.com,1999:blog-31434705.post-33997593402055979812015-04-19T13:43:00.000-05:002015-04-19T13:43:25.485-05:00Sriracha Lime Tropical Chicken Salad<div class="separator" style="clear: both; text-align: center;">
The weather outside is no longer *quite* as frightful! It's been gradually warming up and although it might not stay this way, we've been lucky enough to have a couple 60-70 degree days lately. You can tell people are just happier. The parks are busy, the grills are fired up, people are actually getting up off the couch to do things outside...and it's fantastic. I'm pretty sure I'm actually meant to live somewhere with year-long average temp of 70 degrees because I can't get enough of it. </div>
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With the warmer weather comes a new array of meals that I have been trying that are conducive to wanting to stay outside as long as possible and not spend hours in the kitchen over a hot stove or oven. Grill...grill....grill....that's all I would need to do be perfectly happy with cooking this summer. But regardless of weather, this meal is delicious if you want to cook inside or outside and very simple to prepare. It's refreshing, a little spicy, and full of nutrients - what more could you ask for? :)</div>
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<span style="text-align: center;">What are some of your favorite spring & summertime meals? </span></div>
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<div class="MsoNormal">
<b><u>Sriracha Lime Tropical
Chicken Salad<o:p></o:p></u></b></div>
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<i>Serves 2-4 <o:p></o:p></i></div>
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<i><br /></i></div>
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<b>For the chicken: <o:p></o:p></b></div>
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2 chicken breasts<o:p></o:p></div>
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3 tbsp. sriracha<o:p></o:p></div>
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1 lime, juiced<o:p></o:p></div>
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1/4 tsp sea salt and freshly ground pepper<o:p></o:p></div>
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<br /></div>
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<b>For the salad:</b><o:p></o:p></div>
<div class="MsoNormal">
4 cups spring mix lettuce (or romaine, chopped)<o:p></o:p></div>
<div class="MsoNormal">
8 pineapple slices, using pineapple corer (if you have one) <o:p></o:p></div>
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1 cup Roma tomatoes, chopped<o:p></o:p></div>
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1/3 cup red onion, finely chopped or sliced<o:p></o:p></div>
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1 avocado, cubed<o:p></o:p></div>
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<b>Lime Vinaigrette
Dressing:<o:p></o:p></b></div>
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1/3 cup light olive oil<o:p></o:p></div>
<div class="MsoNormal">
1/4 cup apple cider vinegar<o:p></o:p></div>
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2 limes, juiced<o:p></o:p></div>
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2 tsp honey<o:p></o:p></div>
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Dash of sea salt<o:p></o:p></div>
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<b>Directions: <o:p></o:p></b></div>
<div class="MsoNormal">
Pound chicken breasts to about ½ inch thickness. Season chicken breast with salt and pepper. In a shallow dish for the marinade, combine srirarcha
and lime. Add chicken and let it marinade
in the fridge for at least 20 minutes or more.
<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Once marinated, add chicken to pre-heated grill if the
weather permits, or cast iron or grilling pan (if indoors). Grill about 4-5 minutes per side, or until
internal temperature reaches 165F. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Cut pineapple into rings using pineapple corer (if you
have one) and add to grill or pan & grill for 3-4 minutes on each side.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
While chicken & pineapple is grilling, prepare lettuce,
chop avocado, tomato, and red onion and add to serving dish or individual
plates.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Whisk together dressing, taste, and adjust seasoning as
desired and place in fridge until ready to use. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Once chicken is done cooking, assemble the salad, toss with
dressing and enjoy! Feel free to play around with different vegetables and fruit with the salad - I think this would easily go well with anything! </div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com1tag:blogger.com,1999:blog-31434705.post-91536285654304526542015-03-27T07:57:00.001-05:002015-03-27T07:57:06.854-05:00{Baby David}<div class="separator" style="clear: both; text-align: center;">
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I had the honor of taking family and newborn photos for a dear sweet friend who is basically family to us as well. They welcomed David into their home and lives earlier this month. :) They have such a beautiful family and I had so much fun capturing their smiles. I had taken their oldest son, James' photos when he was born and now he's a big brother! Look at those eyes and curls! </div>
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Welcome to this world David Robert! Congrats Aaron & Alison!<br />
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333330154419px; text-align: left;">I've always loved getting mail. Who doesn't, right? Well, good mail that is. And boy oh boy, did I get some good mail the other day. </span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333330154419px; text-align: left;">OXO delivered again with an awesome opportunity to review some of their cleaning products as part of their </span><strong style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333330154419px; text-align: left;">#OXOSpringCleaning</strong><span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333330154419px; text-align: left;"> campaign. It's time to sweep up those dust bunnies and air out the house for spring! </span></div>
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<span style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333330154419px; text-align: left;">Check out this pile of packages on my doorstep! It was like Christmas! :) </span></div>
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<a href="http://2.bp.blogspot.com/-gH6Ta1-F6iw/VRCs8kgjcsI/AAAAAAAADmU/YYPA90Ukqzk/s1600/photo%2B1%2B(1).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-gH6Ta1-F6iw/VRCs8kgjcsI/AAAAAAAADmU/YYPA90Ukqzk/s1600/photo%2B1%2B(1).JPG" height="640" width="478" /></a></div>
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Inside these lovely packages from OXO: </div>
<div style="background-color: white; font-family: Arial, Helvetica, sans-serif; font-size: 13.3333330154419px;">
<div align="center" style="text-align: center;">
<a href="http://r20.rs6.net/tn.jsp?f=001_r97t6C4dz-wNyB9eVvIqIt37bHqc83RN0aGKIxJJwhWtd-wVziW1hGNVnQRGnWjG0Ttg31G__KrhwlaebeJiueRuATBj5YQgm0AIjceVZIy5ow1X-MQDCj4smW1dCRTdcCf78GggXezUEfnwoivRwpwVZcNnMwbsErB9-QbaEpo4Iy5KX75XVLqkys5_3TWQTJ2h2LKq2O-mi9gOuADvbMT-y2G_tWzFEIXTqfDGd_DKIQhJ49-tEsKEZ8S-4A0MY7ZSDSUffy3WAuupRmaw0hXPSbVnb123onHJBa0hVxSuCwfbl2lgWN0AaGNsVcVzJDSxs_EhWkN8g1ZZ_mHDJCPThAypHezAGinYL8xGHb0xaB5Ba0IZluvxh16IB-2&c=AGslKOHPU8MtfxrGHBGjWxWOsHjo8isJGaXgr5nvtiH8ohCqPXIm1Q==&ch=n6GrEa8zkbxETGvuEIBGzfBuYJ4Ci6MDW-aXIbkT-pxzHOrvrYmnCw==" shape="rect" style="font-weight: bold; text-decoration: none;" target="_blank"><span style="color: #cc0000;">Compact Dustpan</span></a></div>
<div align="center" style="text-align: center;">
<a href="http://r20.rs6.net/tn.jsp?f=001_r97t6C4dz-wNyB9eVvIqIt37bHqc83RN0aGKIxJJwhWtd-wVziW1rvgxYPOvS66qt3vw6_i67asx28IyZlICwK4deZl40z_1QseAoPnlQ93jl3vq_OClW1jWvppIhwVBqEfWrTds6kycIg7_pnWMnNfUM6-UNt3vcUNd-G5j7AMrXCHktIjZTy5gT5c_Xn2xRfyqlsLvaWf9aA4S75LipASFyVkcT6BJEJEmTvPxngkICb9XM9SGL4feAn2QFieHQoDfCaludrU54HsEmlsvb6n_u9Wgq7Jtknt1-0ztu-Fgh6RLhDtFXbwl-dKTUXg1JDHhacx_x5DTbHDZNv-daZCWf6jlh4qvLFvMiOGeX9PR324LH-2lz6N9D-Y3Lr1RC4oc-TxKBw=&c=AGslKOHPU8MtfxrGHBGjWxWOsHjo8isJGaXgr5nvtiH8ohCqPXIm1Q==&ch=n6GrEa8zkbxETGvuEIBGzfBuYJ4Ci6MDW-aXIbkT-pxzHOrvrYmnCw==" shape="rect" style="font-weight: bold; text-decoration: none;" target="_blank"><span style="color: #cc0000;">4 Inch Expandable Drawer Dividers</span></a></div>
<div align="center" style="text-align: center;">
<a href="http://r20.rs6.net/tn.jsp?f=001_r97t6C4dz-wNyB9eVvIqIt37bHqc83RN0aGKIxJJwhWtd-wVziW1hGNVnQRGnWj7yHgO6KFqNRNQWwY3v6Vk46_e-glt1RFdurnR_hnGQIQE97Zd_rdgEVQp25pSvncW9Bx3oq8cpyLiJ1Z_Se9UYaA_5LZmF-y_fc57z18owUPfvF9qCAPHm6cBDa8xVrqlplj9bUSRzaT2xA1DxEEOPziDXMrjzKxvXovJMICarUPCUZri_b32UN3-KD13TKvidvjvw2kOkmMk-E229vEdU_mx_ZyAdJTJFRaEYXY3hNL-97H6C84tsRO9m_O1E9QXmzenXRkc7cXZQJQ-sVW6ENPqluXiQRJYLb3oi4PQPAvDlxf9W2sMg==&c=AGslKOHPU8MtfxrGHBGjWxWOsHjo8isJGaXgr5nvtiH8ohCqPXIm1Q==&ch=n6GrEa8zkbxETGvuEIBGzfBuYJ4Ci6MDW-aXIbkT-pxzHOrvrYmnCw==" shape="rect" style="font-weight: bold; text-decoration: none;" target="_blank"><span style="color: #cc0000;">Dustpan and Brush Set</span></a></div>
<div align="center" style="text-align: center;">
<a href="http://r20.rs6.net/tn.jsp?f=001_r97t6C4dz-wNyB9eVvIqIt37bHqc83RN0aGKIxJJwhWtd-wVziW1u-Bkc813O_qH1rkyHoIx-3QFsWmmVeh6jTbibZ_8JTV_9a5_3xT27MjtL1_Hs_IrvORqRpnLfvwf1SYLWU8tSR3wceGxoePJ54X6ZlTkeZIbaDohq6CfQH3dG0vDIAlzAJD11Q30DViVG94pQfiyu5TK22bzwiXGRAwU5ZQK-w0XlEQce0cpgU6-UECA8YWjqFuSb52nfXX9w1fHef8K87SgCgH83jV_nW5Bept07bfLEwyMDptdeAROHQgVP4RgKDp1xv1fublEHHfZYtoXi7l66bdngPDXiu1OaaDsNTCRd4GzpvVG304uNR5YuSSH1ufyft7fK9Mqi-_B4iMpx5XyQbvSBnNZQ==&c=AGslKOHPU8MtfxrGHBGjWxWOsHjo8isJGaXgr5nvtiH8ohCqPXIm1Q==&ch=n6GrEa8zkbxETGvuEIBGzfBuYJ4Ci6MDW-aXIbkT-pxzHOrvrYmnCw==" shape="rect" style="font-weight: bold; text-decoration: none;" target="_blank"><span style="color: #cc0000;">Large Sweep Set with Extendable Broom</span></a></div>
<div align="center" style="text-align: center;">
<a href="http://r20.rs6.net/tn.jsp?f=001_r97t6C4dz-wNyB9eVvIqIt37bHqc83RN0aGKIxJJwhWtd-wVziW1t2KKdVk-UdfbY7jt646dRlNmhhYpnjwol2llQkjp8fbJWGJyEbB4K2I-NzdBgjTXGZp-WE4xRWRtQsq5apDvmOSPSdLXFl040eJz3hyBKAgrcR6AYt2X8-deRAhCCT8V_KbK3xQcJhKyeSgHm0dJGSxd1lharVPEiF6cyDHmmLrt-V76cNYDKlXDzZPlen9VWYaGJYpfGuBlIqrtPdKXMBXWO3mSiihveglJaVOZKiwA_jWmCmXOq-blnXFBQMlie9TXPExpj4Ne_UIiKqoQ8APguqUXV_-oja7qSU9_JmZCaLr8PISU_nFBJdRA2X8mmmqcEhqDT4v&c=AGslKOHPU8MtfxrGHBGjWxWOsHjo8isJGaXgr5nvtiH8ohCqPXIm1Q==&ch=n6GrEa8zkbxETGvuEIBGzfBuYJ4Ci6MDW-aXIbkT-pxzHOrvrYmnCw==" shape="rect" style="font-weight: bold; text-decoration: none;" target="_blank"><span style="color: #cc0000;">Microfiber Delicate Duster</span></a></div>
<div align="center" style="text-align: center;">
<a href="http://r20.rs6.net/tn.jsp?f=001_r97t6C4dz-wNyB9eVvIqIt37bHqc83RN0aGKIxJJwhWtd-wVziW1gzS6bvwJSP5ajiw5E_erGwlP9-Muuwnz2hA4LV9OiQLFD3Dsdj8uboGWKx8xiA1oPpVGNqzEggO4RfOyofj_twsfxj7TG5AaGHziDFBLVRvdGWuRGEoK9xvaXGeJHYNMacUMrJK6XUg_z9YBvpGuqzMfYuJQq88tGgTLw626iyv6GdIN5ghYhYKqk6UUjTNCOTEhN-B89fgP03KhhclUo_uBIwD7AND4d23vJoCFbTxpgWgpKtSzRSpwRYvG_LYplwGLKbaHEnyniytAA7S0hD3oBNxpE4HIbpW3Ozy2_6SP9y4mR3PQ4N5HKnIRpB_hLxpczjihYn7&c=AGslKOHPU8MtfxrGHBGjWxWOsHjo8isJGaXgr5nvtiH8ohCqPXIm1Q==&ch=n6GrEa8zkbxETGvuEIBGzfBuYJ4Ci6MDW-aXIbkT-pxzHOrvrYmnCw==" shape="rect" style="font-weight: bold; text-decoration: none;" target="_blank"><span style="color: #cc0000;">Electronics Cleaning Brush</span></a></div>
<div align="center" style="text-align: center;">
<a href="http://r20.rs6.net/tn.jsp?f=001_r97t6C4dz-wNyB9eVvIqIt37bHqc83RN0aGKIxJJwhWtd-wVziW1hGNVnQRGnWjpGV2C8QEbsk0MUf89TVELRB7lg8UDRWPPzqVgtPsVdlltSXVqm7alN7gGURkrMQPRfv3AeX1mVEWbYT6rIeWHmG3BnRpIlqMcmFzCSJXlMCBId8mYHMTyvJEJx5E8T5rVC_hRRdghzeZO2Jq01rRguRZWGgGh3pyhnutOzgBpmm_XrGPf1dr4H92pPCK10UnNCDhJYEFpBmeLB94c23rKRg7Tret4fAoTtMei9Swu6QQdyY1FVw0efkeQyt1hwnAmkfI8htf6ez4Kryk158f12upcIDKKC9jymCW3n-5PfPBmtHu8WZrrQ==&c=AGslKOHPU8MtfxrGHBGjWxWOsHjo8isJGaXgr5nvtiH8ohCqPXIm1Q==&ch=n6GrEa8zkbxETGvuEIBGzfBuYJ4Ci6MDW-aXIbkT-pxzHOrvrYmnCw==" shape="rect" style="font-weight: bold; text-decoration: none;" target="_blank"><span style="color: #cc0000;">Any-Angle Broom</span></a></div>
<div style="text-align: center;">
<i>All of these products can be found on the <a href="http://oxo.com/">OXO website</a></i> </div>
</div>
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<a href="http://2.bp.blogspot.com/-OgEt3N5WxWM/VRCs8teLa-I/AAAAAAAADmY/eQTC0F0pUm4/s1600/photo%2B2%2B(2).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-OgEt3N5WxWM/VRCs8teLa-I/AAAAAAAADmY/eQTC0F0pUm4/s1600/photo%2B2%2B(2).JPG" height="640" width="478" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-size: 13.3333330154419px;">While I may be a fan of good mail, I'm definitely not a fan of cleaning - but OXO helps make it easier. Case in point - the <a href="http://www.oxo.com/p-1443-large-sweep-set-with-extendable-broom.aspx">Any Angle Broom</a>. It makes sweeping those hard to reach, awkward angle locations a breeze. </span></span></div>
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<a href="http://4.bp.blogspot.com/-o0-pK-d9hGI/VRCmpVLNGFI/AAAAAAAADlU/X3g0dJgZ0EE/s1600/IMG_9760.JPG" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-o0-pK-d9hGI/VRCmpVLNGFI/AAAAAAAADlU/X3g0dJgZ0EE/s1600/IMG_9760.JPG" height="426" width="640" /></a></div>
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<i>The space between the counter & the fridge</i></div>
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<a href="http://2.bp.blogspot.com/-2Y66s76mMKc/VRCmpuq56FI/AAAAAAAADlY/sttZ5knKnJU/s1600/IMG_9763.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2Y66s76mMKc/VRCmpuq56FI/AAAAAAAADlY/sttZ5knKnJU/s1600/IMG_9763.JPG" height="426" width="640" /></a></div>
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<i>The handle can swivel and lock into place for any angle (pay no attention to my hubby's PJ pants...this is how we do Saturdays. :) He really deserves a lot of credit for helping with cleaning around the house!) </i></div>
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<a href="http://2.bp.blogspot.com/-OWZPBT2sdl4/VRCngldCKHI/AAAAAAAADls/hLh9OhIWnis/s1600/IMG_9764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-OWZPBT2sdl4/VRCngldCKHI/AAAAAAAADls/hLh9OhIWnis/s1600/IMG_9764.JPG" height="426" width="640" /></a></div>
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Up next...I will reveal to you a drawer in my house I would never want a guest to open...</div>
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<br /></div>
<a href="http://2.bp.blogspot.com/-UHY5I35iIr0/VRCmiqCId9I/AAAAAAAADlM/wP5se-T-VTM/s1600/IMG_9758.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-UHY5I35iIr0/VRCmiqCId9I/AAAAAAAADlM/wP5se-T-VTM/s1600/IMG_9758.JPG" height="426" width="640" /></a><br />
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<i>My "throw everything in there and never keep it organized bathroom drawer" </i></div>
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<a href="http://3.bp.blogspot.com/-uuYAxp2NqNY/VRCn9Xrfi9I/AAAAAAAADmA/VF19so90ocw/s1600/IMG_9783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-uuYAxp2NqNY/VRCn9Xrfi9I/AAAAAAAADmA/VF19so90ocw/s1600/IMG_9783.JPG" height="426" width="640" /></a></div>
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<i> Ta-da! Organized with OXO's handy-dandy <a href="http://www.oxo.com/p-784-4-expandable-drawer-divider-set-of-2.aspx">Expandable Drawer Organizers</a>! </i></div>
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<a href="http://4.bp.blogspot.com/-wv1LvE6et6s/VRCnftOau_I/AAAAAAAADlk/CkFqkKYK1W4/s1600/IMG_9771.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-wv1LvE6et6s/VRCnftOau_I/AAAAAAAADlk/CkFqkKYK1W4/s1600/IMG_9771.JPG" height="426" width="640" /></a></div>
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<i> I no longer dread dusting now that I have this <a href="http://www.oxo.com/p-1341-microfiber-delicate-duster.aspx">Microfiber Delicate Duster</a>! Microfiber picks up dust and makes it cling to it - and the removable head is machine washable. Easy peasy.</i></div>
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<i><br /></i></div>
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<a href="http://4.bp.blogspot.com/-exKFxmLID7U/VRCnh9hbnBI/AAAAAAAADl0/8hlXFutHmow/s1600/IMG_9779.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-exKFxmLID7U/VRCnh9hbnBI/AAAAAAAADl0/8hlXFutHmow/s1600/IMG_9779.JPG" height="640" width="426" /></a></div>
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<i>My favorite feature of the <a href="http://www.oxo.com/p-1443-large-sweep-set-with-extendable-broom.aspx">Large Sweep Set with Expandable Broom</a> is the dustpan - you can "comb" the dust bunnies out of your broom instead of trying to do it with your fingers. Because no one likes to do that. EW. </i> </div>
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<a href="http://4.bp.blogspot.com/--D1NcJ3iWQM/VRCn9JcEmlI/AAAAAAAADl8/yl4vYUWVjEM/s1600/IMG_9781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/--D1NcJ3iWQM/VRCn9JcEmlI/AAAAAAAADl8/yl4vYUWVjEM/s1600/IMG_9781.JPG" height="426" width="640" /></a></div>
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<br />
It's not pictured, but the compact dustpan is perfect for a messy girl like me - I seriously spill or drop pieces of food, etc. all the time. It's nice to have a tiny handheld broom & dustpan nearby in my kitchen when I'm chopping carrots and pieces are inevitably flying to the floor. <br />
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Thank you OXO for sending me all these goodies to help make my life easier and home cleaner! :)</div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com3tag:blogger.com,1999:blog-31434705.post-56858389273061653102015-03-11T20:13:00.003-05:002015-03-11T20:13:49.696-05:00Fried Rice with Yum Yum Sauce <div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-NY1drCSOJhE/VQDe9XsfEYI/AAAAAAAADkE/_PAGB8F5OGU/s1600/IMG_9335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NY1drCSOJhE/VQDe9XsfEYI/AAAAAAAADkE/_PAGB8F5OGU/s1600/IMG_9335.JPG" height="640" width="426" /></a></div>
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I have always loved hibachi style food. It is the ultimate treat for me. There is nothing better than fresh fried rice cooked right in front of you, perfectly seasoned grilled shrimp and honey chicken that has just the right amount of crisp on the outside and tenderness on the inside. Don't even get me started on the filet mignon that is practically like eating a stick of butter...in a good way. A really good way. </div>
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Even though I can't completely recreate the atmosphere and flavors of true hibachi, this comes pretty close to the fried rice and yum yum sauce they make at a hibachi restaurant. So if you're a fan of the food, but want to save your pennies, or avoid the chance of sitting next to someone you don't know while you eat in front of a flaming tower of onions - try this. </div>
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<u><b>Yum Yum Sauce</b></u></div>
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<u><b><br /></b></u></div>
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<b>Ingredients:</b></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
1 ¼ cup Mayonnaise<o:p></o:p></div>
<div class="MsoNormal">
¼ cup water<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon tomato paste<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon melted butter<o:p></o:p></div>
<div class="MsoNormal">
½ teaspoon garlic powder<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon sugar<o:p></o:p></div>
<div class="MsoNormal">
¼ teaspoon paprika <o:p></o:p></div>
<div class="MsoNormal">
Dash of cayenne pepper <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions: </b></div>
<div class="MsoNormal">
Whisk all ingredients together thoroughly until well mix and
the sauce is smooth. Refrigerate
overnight to blend the flavors. Serve at
room temperature with fried rice. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<a href="http://1.bp.blogspot.com/-F9Ls8qIeUKc/VQDkNX0RKpI/AAAAAAAADkU/t2M_NnGGbWg/s1600/IMG_9326.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-F9Ls8qIeUKc/VQDkNX0RKpI/AAAAAAAADkU/t2M_NnGGbWg/s1600/IMG_9326.JPG" height="213" width="320" /></a><b><u>Fried Rice </u></b><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Ingredients: </b></div>
<div class="MsoNormal">
3 Tbsp. butter, divided<o:p></o:p></div>
<div class="MsoNormal">
2 eggs, whisked<o:p></o:p></div>
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2 medium carrots, peeled and diced<o:p></o:p></div>
<div class="MsoNormal">
1 small white onion, diced<o:p></o:p></div>
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3 cloves garlic, minced<o:p></o:p></div>
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salt and pepper<o:p></o:p></div>
<div class="MsoNormal">
4 cups cooked and chilled rice <o:p></o:p></div>
<div class="MsoNormal">
3 green onions, thinly sliced<o:p></o:p></div>
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3-4 Tbsp. soy sauce, or more to taste<o:p></o:p></div>
<div class="MsoNormal">
1 tsp. fish sauce (optional)<o:p></o:p></div>
<div class="MsoNormal">
1/2 tsp. toasted sesame oil<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions: </b><o:p></o:p></div>
<div class="MsoNormal">
Heat 1/2 tablespoon of butter in a large skillet over
medium-high heat until melted. Add egg, and cook until scrambled, stirring
occasionally. Remove egg, and transfer to a separate plate.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add an additional 1 tablespoon butter to the pan and heat
until melted. Add carrots, onion, and garlic, and season with a generous pinch
of salt and pepper. Saute for about 5 minutes or until the onion and carrots
are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of
butter, and stir until melted. Immediately add the rice, green onions, soy
sauce and fish sauce (if using), and stir until combined. </div>
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<br /></div>
<div class="MsoNormal">
Continue stirring for
an additional 3 minutes to fry the rice. Then add in the eggs and stir to
combine. Add the sesame oil, stir to combine, and remove from heat.</div>
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<br /></div>
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Recipe adapted from <a href="http://www.gimmesomeoven.com/fried-rice-recipe/">Gimme Some Oven</a></div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com0tag:blogger.com,1999:blog-31434705.post-4761628131179285692015-03-06T20:24:00.003-06:002015-03-06T20:29:17.852-06:00Coconut Milk Breakfast Quinoa <div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-PwZn3r5cwz8/VPpgFgZLooI/AAAAAAAADjw/HJ6ertrVgTI/s1600/IMG_9343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-PwZn3r5cwz8/VPpgFgZLooI/AAAAAAAADjw/HJ6ertrVgTI/s1600/IMG_9343.JPG" height="426" width="640" /></a></div>
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Here is a quick & easy breakfast idea that can be made the night before and lasts for a few days if you are eating it in individual servings each morning. I warmed it up just like oatmeal in the morning and then topped it with fruit, nuts, and maple syrup. Plus it's super filling and packed with protein - so hopefully it will tie you over until lunch! Feel free to adjust with different types of fruit and nuts - make it your own! :)</div>
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<a href="http://4.bp.blogspot.com/-5O_qUVIHCD4/VPpf_kN6tnI/AAAAAAAADjo/JMN_ByO8H_Y/s1600/IMG_9340.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5O_qUVIHCD4/VPpf_kN6tnI/AAAAAAAADjo/JMN_ByO8H_Y/s1600/IMG_9340.JPG" height="212" width="320" /></a><b><u>Coconut Milk Breakfast Quinoa</u></b><br />
<o:p></o:p></div>
<div>
<i>Ingredients: </i></div>
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<br />
<ul>
<li>1/2 cup dry quinoa, rinsed</li>
<li>3/4 cup canned coconut milk + more for drizzling</li>
<li>2 teaspoons vanilla extract</li>
<li>1/2 teaspoon cinnamon + more for sprinkling</li>
<li>pinch of salt</li>
<li>1 banana, chopped (or any berry or fruit of choice)</li>
<li>1/3 cup pecans, chopped (or almonds or nut of choice)</li>
<li>Maple syrup, for drizzling</li>
</ul>
<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
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<o:p></o:p></div>
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<br />
<i>Directions: </i></div>
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Combine quinoa, coconut milk, cinnamon and vanilla in a
small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for
15 minutes until quinoa can be fluffed with a fork.<o:p></o:p></div>
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<br /></div>
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Divide quinoa into individual servings, then cover with
bananas, pecans, and a few extra drizzles of coconut milk and maple syrup. </div>
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<br /></div>
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You could also substitute almond milk for
drizzling or boiling the quinoa in, but you may need to adjust the amount and it
will definitely change the flavor. <o:p></o:p></div>
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<a href="http://4.bp.blogspot.com/-5O_qUVIHCD4/VPpf_kN6tnI/AAAAAAAADjo/JMN_ByO8H_Y/s1600/IMG_9340.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
</a></div>
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Recipe adapted from <a href="http://www.howsweeteats.com/2012/04/breakfast-quinoa/#_a5y_p=1046809">How Sweet Eats</a>josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com0tag:blogger.com,1999:blog-31434705.post-72634634857248078062015-03-03T21:18:00.002-06:002015-03-04T23:12:42.138-06:00Vegan Falafel Wraps with Marinated Tomatoes<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-P0u3CycwVjQ/VPfcWDR5tlI/AAAAAAAADjU/gONthqya1x8/s1600/photo%2B(5).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-P0u3CycwVjQ/VPfcWDR5tlI/AAAAAAAADjU/gONthqya1x8/s1600/photo%2B(5).JPG" height="400" width="400" /></a></div>
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**Update - I froze half of the uncooked falafel from the recipe below so when I took it out and thawed it for dinner, I decided to make the pan fried version above after posting the original baked version below. Simply follow the same steps of the recipe, but instead of baking the falafel patties, heat some olive oil in a pan and fry them for a few minutes on each side or until browned and crispy. I think this method is even more delicious and saves time if only making a half batch. </div>
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<a href="http://1.bp.blogspot.com/-sZ1FA0hmjLs/VPZv2OZJDVI/AAAAAAAADic/olZszRWQNYM/s1600/IMG_9308.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-sZ1FA0hmjLs/VPZv2OZJDVI/AAAAAAAADic/olZszRWQNYM/s1600/IMG_9308.JPG" height="640" width="426" /></a></div>
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This recipe was inspired by my favorite coffee shop in the area - Kavarna. I recently met with a friend (who just started a great <a href="http://againstthegraine.com/">blog</a>!) there to talk food blogs and she ordered Kavarna's Falafel Bake. She was kind enough to let me try it and I knew as soon as I had it I needed to recreate it at home. It was delicious! It was my first attempt at falafel and I know there are many ways to make it, mostly involving deep frying - but I decided to go a healthier route and simply bake the patties. They still tasted great and it was nice to have a healthy, protein packed meal without meat. Even my husband was okay without having meat for dinner and he really liked the marinated tomatoes. :) </div>
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<a href="http://2.bp.blogspot.com/-vDpP1d0NqsQ/VPZv1ounBmI/AAAAAAAADiY/hDgvliPWZAA/s1600/IMG_9315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-vDpP1d0NqsQ/VPZv1ounBmI/AAAAAAAADiY/hDgvliPWZAA/s1600/IMG_9315.JPG" height="640" width="426" /></a></div>
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<b><i>For
Marinated Tomatoes:<o:p></o:p></i></b></div>
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<i>(Prepare two hours ahead if possible for
maximum flavor) <o:p></o:p></i></div>
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<b>Ingredients:</b><br />
1 tablespoon chopped fresh parsley leaves<br />
1 teaspoon sugar<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoons seasoned salt<br />
1/4 teaspoon ground pepper<br />
1/4 teaspoon dried thyme<br />
1/4 cup olive oil<br />
1/8 cup red wine vinegar<br />
1 green onion, chopped<br />
2 Roma tomatoes, sliced <o:p></o:p></div>
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<b>Directions</b>: <br />
Combine all ingredients, except tomatoes, in a large measuring cup or mixing
bowl. Whisk well. Place tomatoes in a Ziploc plastic bag or shallow dish, pour
marinade over and seal. Marinate at room temperature for up to 2 hours, turning
the bag or stirring occasionally.<br />
<!--[if !supportLineBreakNewLine]--><br />
<!--[endif]--><b><o:p></o:p></b></div>
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<b><i>For Vegan Falafel Patties:<o:p></o:p></i></b></div>
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<i>(You could cut this recipe in half if only serving two people, or alternatively, freeze half of the unbaked falafel and save it for future use. Then thaw and bake as instructed below when ready.) </i></div>
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<b><i><br /></i></b></div>
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<b>Ingredients:<o:p></o:p></b></div>
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2 cans chickpeas/garbanzos <o:p></o:p></div>
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1/2 cup fresh parsley, chopped<o:p></o:p></div>
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1 carrot, grated<o:p></o:p></div>
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1 onion, diced<o:p></o:p></div>
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6 garlic cloves, mashed<o:p></o:p></div>
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4 Tbsps. all-purpose or whole wheat flour<o:p></o:p></div>
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¼ tsp cayenne pepper<o:p></o:p></div>
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¼ tsp paprika<o:p></o:p></div>
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Salt and pepper, to taste<o:p></o:p></div>
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1 Tbsp. Tahini paste <o:p></o:p></div>
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Olive oil (for drizzling)<o:p></o:p></div>
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<br /></div>
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<b>Directions: <o:p></o:p></b></div>
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Add chickpeas in the food processor and blend well until they have a
paste-like consistency.<o:p></o:p></div>
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Put them in a large bowl and blend in all the other ingredients, except
oil.<o:p></o:p></div>
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<br /></div>
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Make the patties – 1 Tbsps. per patty.
Place on baking tray with parchment paper. Drizzle each patty with oil. Bake 15 minutes on each side or until golden
brown. <o:p></o:p></div>
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<br /></div>
<br />
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Serve on their own or in a wrap with spinach, marinated tomatoes, red
onion, and hummus. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;">
Recipe adapted from <a href="http://gourmandelle.com/chiftelute-de-naut-healthy-vegan-falafel/">Gourmandelle</a></div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com0tag:blogger.com,1999:blog-31434705.post-61844500502577352492015-03-01T20:40:00.004-06:002015-03-01T20:45:18.660-06:00Brioche & French Toast<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-NErwEc6vBU4/VPPCOhdK3tI/AAAAAAAADh8/THpU_ve81nc/s1600/IMG_9354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-NErwEc6vBU4/VPPCOhdK3tI/AAAAAAAADh8/THpU_ve81nc/s1600/IMG_9354.JPG" height="426" width="640" /></a></div>
I've never been great at making french toast...but then I got to thinking, maybe it's the bread's fault. I don't mean to blame the bread entirely, but, I am going to. Brioche is definitely a better fit for french toast than my typical 100% whole wheat sandwich bread. Unfortunately, it's also kind of a pain to make - so if you prefer the easy route, you could certainly purchase a loaf of brioche or other type of light, airy bread for your french toast.<br />
<br />
This recipe is not hard - it just requires time and patience - both of which I do not always have. You will need to start this the night before you intend to bake it. If you want to make it into french toast the next day, you'll want to get up a few hours before you intend to eat so you have time for the 2nd rise and bake time.<br />
<br />
Even though I will probably not make this a weekly staple, it does make two loaves which is nice so you can freeze one for later - and if you want something special for guests or a weekend brunch, it is worth the time because it is delicious! :)<br />
<u><b><br /></b></u>
<u><b>Brioche Bread</b></u><br />
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<o:p></o:p></div>
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<br /></div>
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Ingredients:<o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
5 tablespoons lukewarm whole milk <o:p></o:p></div>
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1/2 ounce instant yeast<o:p></o:p></div>
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1 pound 2 ounces all-purpose flour<o:p></o:p></div>
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1 tablespoon sea salt<o:p></o:p></div>
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6 large eggs<o:p></o:p></div>
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1 1/2 cups (3 sticks) unsalted butter, slightly softened, plus more for
pans<o:p></o:p></div>
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1/4 cup superfine sugar (you can use a food processor to make regular
sugar superfine) <o:p></o:p></div>
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1 large egg yolk<o:p></o:p></div>
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1 tablespoon milk<o:p></o:p></div>
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<br /></div>
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Directions: <o:p></o:p></div>
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Place the milk and yeast in a small bowl; stir to dissolve.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Place the flour, salt, and eggs in the bowl of an electric mixer fitted
with the dough hook attachment; add yeast mixture and mix on low speed to
combine and knead, about 5 minutes. Scrape down sides of bowl with a spatula;
knead on medium speed until smooth and elastic, about 10 minutes.<o:p></o:p></div>
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In a large bowl, mix together butter and sugar. Add a few small pieces
of butter mixture to dough; with the mixer on low, add remaining butter
mixture, a little bit at a time. When all the butter mixture has been added,
increase speed and continue mixing until smooth, shiny, somewhat comes away
from the sides of the bowl, and is elastic, 8 to 10 minutes. It will be super sticky and not form a solid
ball of dough – that’s okay – that’s how it’s supposed to be. Fear not! <o:p></o:p></div>
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<br /></div>
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Butter a large bowl, transfer dough to prepared bowl, and cover with
plastic wrap; let stand in a warm place until doubled in volume about 2 hours. Since it’s freezing here in the winter and
our house is not very warm, I like to pre-heat the oven to 200 degrees, then turn
off and place the bowl of dough in the warm oven for the 2 hours. <o:p></o:p></div>
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<br /></div>
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Lift dough from bowl and drop back into bowl to deflate; repeat process
once or twice. Cover bowl and transfer to refrigerator to chill for at least 8
hours and up to overnight.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Butter two loaf pans and divide dough into 2 equal pieces. Divide each
piece of dough into 8 equal pieces; form each piece into a ball. Place 8 balls
of dough in each loaf pan, side-by-side.<o:p></o:p></div>
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<br /></div>
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<a href="http://2.bp.blogspot.com/-uD1rJ6lF-sU/VPOgpVJc46I/AAAAAAAADhk/5BmrjjNglM4/s1600/IMG_9345.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-uD1rJ6lF-sU/VPOgpVJc46I/AAAAAAAADhk/5BmrjjNglM4/s1600/IMG_9345.JPG" height="266" width="400" /></a></div>
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In a small bowl, whisk together egg yolk and milk. Brush dough with egg
yolk mixture, reserving remaining. Spray two pieces of plastic wrap with
nonstick cooking spray; cover dough in both pans, cooking spray-side down and
let stand in a warm place until doubled in volume, 1 1/2 to 2 hours.<o:p></o:p></div>
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Preheat oven to 425 degrees.<o:p></o:p></div>
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<br /></div>
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Brush each loaf very lightly with reserved egg yolk mixture. Transfer
pans to oven and bake until brioche just begins to turn golden, about 15
minutes. Reduce temperature to 375 degrees conventional oven and continue
baking until deep golden brown. Remove
from oven and let brioche cool in pans for 5 minutes. Remove from pans and
place onto a wire rack and let cool completely.
Be careful – the bread is delicate.
If you will not be using both loaves right away, you can freeze one by
wrapping it in tin foil and sealing it in a large Ziploc bag. <o:p></o:p></div>
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Brioche is great for many things but my favorite way to use it is by
making French toast. It’s also great for
grilled cheese, burger buns, dinner rolls, and peanut butter banana toast. <o:p></o:p></div>
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<br /></div>
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If you’re looking for a tasty French toast recipe – you can check out the
one below that some friends made for us.
I instantly fell in love with it and knew I would need to make it at
home. The brie melts in your mouth and
the subtle hint of rosemary in the wine syrup somehow makes you feel – more awesome…if
that’s possible. <o:p></o:p></div>
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<br /></div>
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Enjoy! <o:p></o:p></div>
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<br /></div>
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<a href="http://4.bp.blogspot.com/-cZZ9zfB47Qk/VPPCQKmuf3I/AAAAAAAADiE/Wz2BXbEJrxk/s1600/IMG_9363.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cZZ9zfB47Qk/VPPCQKmuf3I/AAAAAAAADiE/Wz2BXbEJrxk/s1600/IMG_9363.JPG" height="640" width="426" /></a><u>Wine & Rosemary French Toast</u><o:p></o:p></div>
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<br /></div>
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<b>Ingredients</b><o:p></o:p></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<i>Roasted Red Grapes: </i><br />
1 cup seedless red table grapes, sliced in half<br />
1/2 teaspoon coconut oil, melted<br />
1/2 teaspoon very finely chopped rosemary<o:p></o:p></div>
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Pinch sea salt<o:p></o:p></div>
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<br />
<i>
Wine & Rosemary Syrup: </i><br />
1 cup Cabernet Sauvignon (or any red wine) <o:p></o:p></div>
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1 fresh rosemary sprig<br />
1/3 cup maple syrup<o:p></o:p></div>
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<br />
<i>
Egg Wash: </i><br />
3 eggs<br />
1/4 cup whole milk<br />
2 tablespoons sugar<br />
1/2 teaspoon ground cinnamon<br />
1/2 teaspoon vanilla extract<o:p></o:p></div>
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<br />
<i>
French toast: </i><br />
6 1-inch-thick slices brioche bread<br />
2 tablespoons butter<br />
French brie, sliced <o:p></o:p></div>
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<br />
<b><br />
</b></div>
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<b><br /></b></div>
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<b><br /></b>
<b><br /></b>
<b><br /></b>
<b><br /></b></div>
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<a href="http://4.bp.blogspot.com/-Rp2Fk1aHO58/VPOgoHCO2uI/AAAAAAAADhc/oQ_CGu983Mg/s1600/IMG_9347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-Rp2Fk1aHO58/VPOgoHCO2uI/AAAAAAAADhc/oQ_CGu983Mg/s1600/IMG_9347.JPG" height="424" width="640" /></a></div>
<b><br /></b></div>
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<b>Directions</b></div>
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For the roasted grapes: Preheat the oven to 325 degrees F. In a bowl, combine
the sliced grapes, coconut oil, rosemary and salt. Mix to coat the grapes
evenly. Scatter the grapes on a sheet pan covered in tin foil and roast in the
oven, 15 to 20 minutes. They should not be shriveled up, just plump and juicy.<br />
<br />
For the syrup: In the meantime, in a stainless steel saucepan, add the wine and
rosemary sprig. Simmer on medium-low heat until reduced by half, 15 to 20
minutes. Remove the rosemary, add the syrup, turn off the heat and let rest.
(This can be done ahead of time)<br />
<br />
For the egg wash: In a bowl or casserole dish large enough to fit the bread
flatly on the surface, beat the eggs, milk, sugar, cinnamon and vanilla. Beat
until all the ingredients are well combined.<br />
<br />
For the French toast: Heat a large nonstick griddle or skillet to medium-high.
Dip the bread in egg wash on both sides, allowing the egg wash to soak in but
not over saturate the bread. Add the butter to the skillet and let melt. Place
the bread in the skillet and let brown, about 3 minutes. Flip the bread over
and place some brie on the cooked side of 1 slice of bread. Allow the cheese to
soften while the second side cooks to golden brown. Turn off the heat and
sandwich the 2 slices together. Cut the bread on a diagonal and plate. Top with
roasted grapes and drizzle with wine syrup.</div>
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<br /></div>
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Recipes adapted from <a href="http://www.marthastewart.com/864546/brioche-loaves">Martha Stewart</a> & <a href="http://www.foodnetwork.com/recipes/wine-country-french-toast-recipe.html?soc=sharingpinterest">Food Network</a></div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com0tag:blogger.com,1999:blog-31434705.post-60800777711565346632015-02-27T20:07:00.002-06:002015-02-27T20:07:24.700-06:00Roasted Cauliflower "Rice" {featuring Thai Chicken & Vegetables}<div class="separator" style="clear: both; text-align: center;">
I've always loved rice. Growing up I would beg my mom for a simple bowl of rice & soy sauce for lunch, whereas some kids probably wanted mac n' cheese or peanut butter and jelly. I realize it's kind of a weird thing to love so much. Since then I've branched out with different types of rice. Whether it's fried rice, lemon rice, brown rice, wild rice, etc. - I love it all. Now I have a new "rice" to love - cauliflower rice! Have you heard of this? I had not until I was looking up ideas for using cauliflower because I had just purchased two very large heads of cauliflower for super cheap and I didn't want them to go bad. Much to my delight - I found a recipe for cauliflower "rice" and I instantly knew that it was right up my alley. </div>
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<br /></div>
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Whether you're looking for low-carb option or just want to try something new, I highly recommend trying this fun, creative, and delicious way to eat cauliflower! </div>
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<a href="http://3.bp.blogspot.com/-Am3kevmVnXY/VPEaNxcXSuI/AAAAAAAADhA/TgtPtC6sI9s/s1600/IMG_9293.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Am3kevmVnXY/VPEaNxcXSuI/AAAAAAAADhA/TgtPtC6sI9s/s1600/IMG_9293.JPG" height="400" width="266" /></a><a href="http://3.bp.blogspot.com/-feY4ZDNTEBM/VPEZzriEdII/AAAAAAAADg0/OlbU6cKOBOk/s1600/IMG_9272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-feY4ZDNTEBM/VPEZzriEdII/AAAAAAAADg0/OlbU6cKOBOk/s1600/IMG_9272.JPG" height="400" width="266" /></a></div>
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<a href="http://4.bp.blogspot.com/-cRY3VM9Ctn4/VPEZzDxJ4fI/AAAAAAAADgs/kr6HmGt69GA/s1600/IMG_9282.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://2.bp.blogspot.com/-3d8Yt59Da-g/VPEZy1jXZLI/AAAAAAAADgo/KeTzpYiQLUM/s1600/IMG_9276.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="http://2.bp.blogspot.com/-3d8Yt59Da-g/VPEZy1jXZLI/AAAAAAAADgo/KeTzpYiQLUM/s1600/IMG_9276.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><a href="http://2.bp.blogspot.com/-3d8Yt59Da-g/VPEZy1jXZLI/AAAAAAAADgo/KeTzpYiQLUM/s1600/IMG_9276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3d8Yt59Da-g/VPEZy1jXZLI/AAAAAAAADgo/KeTzpYiQLUM/s1600/IMG_9276.JPG" height="266" width="400" /></a></div>
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<b><u>Roasted Cauliflower “Rice”<o:p></o:p></u></b></div>
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<i>Serves 2-4 <o:p></o:p></i></div>
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<br /></div>
<div class="MsoNormal">
<b>Ingredients: </b><br />
1 head cauliflower<br />
1 tablespoon coconut oil, melted<br />
3/4 teaspoon salt<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions:<o:p></o:p></b></div>
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Preheat oven to 425F. Cover a large, rimmed baking sheet
with aluminum foil.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Break the cauliflower into florets, removing the stems.
Place the florets in the bowl of a large food processor until about ½ full (you
will need to do this in multiple batches to ensure all the pieces chop up
nicely and are not overcrowded). Pulse
until the cauliflower looks like rice. This takes about 10 to 15 one-second
pulses. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Place the cauliflower rice in a large bowl, add the melted
coconut oil and salt. Toss with a spoon until the rice is coated with the oil.
Spread in a single layer on the baking sheet and roast until tender and
beginning to get a few brown spots, about 25 minutes.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serve with anything that you would normally serve on a bed
of rice, such as roasted veggies & chicken with the Thai Peanut Sauce
below. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b>Note:</b> <i>You can freeze the “rice” before you roast it by sealing it in a Ziploc bag or split into several bags for smaller
servings. When ready to eat, simply
thaw, toss with coconut oil and salt and then roast as instructed above. I had two heads of cauliflower that I got on
sale so I roasted some right away and froze 2 other bags for later use. It worked great when I roasted the frozen
cauliflower and tasted just as good. <o:p></o:p></i></div>
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<i><br /></i></div>
<div class="MsoNormal">
<b><u>Chicken & Vegetables with Thai Peanut Sauce<o:p></o:p></u></b></div>
<div class="MsoNormal">
For this particular dish, I pan fried some chicken breast
and then sauteed vegetables in the same pan. I've also roasted the vegetables by adding them to the same baking sheet as the
cauliflower rice half way through cooking (or less if you want the veggies to
stay extra crunchy). Both ways work great. You can do peppers,
onions, zucchini, broccoli, carrots, and more.
You could also grill the chicken breast, or use pre-cooked shredded
chicken that you make ahead in the crock pot.
<o:p></o:p></div>
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<br /></div>
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<b>Thai Peanut Sauce Ingredients: <o:p></o:p></b></div>
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2 tablespoons sweet chili sauce (Mae Ploy is my favorite brand) <br />
1 tablespoon rice vinegar<br />
1 tablespoon canned coconut milk<br />
1/2 tablespoon brown sugar<br />
1 teaspoon creamy peanut butter, melted<o:p></o:p></div>
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1 garlic clove, minced<br />
Juice of ½ lime<o:p></o:p></div>
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1/8 teaspoon ground ginger<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Mix all sauce ingredients together in a small bowl. Once cauliflower rice, other veggies, and
chicken is done – toss everything together with the Thai Peanut Sauce and top
with green onions and peanuts.</div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com0tag:blogger.com,1999:blog-31434705.post-73482500283497737392015-02-22T17:50:00.001-06:002015-02-22T17:50:06.577-06:00Creamy Chicken Wild Rice Soup <div class="separator" style="clear: both; text-align: center;">
Isn't soup just the best in the winter? I think so.</div>
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<a href="http://2.bp.blogspot.com/-ksUBnbGA9JY/VOpoW9Sw5EI/AAAAAAAADgU/lPEJ1RHXegs/s1600/IMG_9266.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ksUBnbGA9JY/VOpoW9Sw5EI/AAAAAAAADgU/lPEJ1RHXegs/s1600/IMG_9266.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
It's so comforting...filling, yet healthy, and it can last for multiple meals or feed a large group. </div>
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<a href="http://2.bp.blogspot.com/-9yQAAnXudqw/VOpoU2AA-sI/AAAAAAAADgM/wf_68hIy07Y/s1600/IMG_9269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-9yQAAnXudqw/VOpoU2AA-sI/AAAAAAAADgM/wf_68hIy07Y/s1600/IMG_9269.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
Chicken Wild Rice soup is definitely one of my all-time favorites. A soft & warm <a href="http://maedeforyou.blogspot.com/2013/03/whole-wheat-crescent-rolls-more.html">homemade roll</a> beside it also makes me pretty happy I have to admit. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Whether you're feeling under the weather, or you just want to warm up quickly on a cold winter afternoon or evening - this soup is sure to make you feel better in no time. </div>
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<br /></div>
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<b><u>Creamy Chicken and Wild Rice Soup</u></b><o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b>Ingredients</b><o:p></o:p></div>
<div class="MsoNormal">
3/4 cup uncooked wild rice <o:p></o:p></div>
<div class="MsoNormal">
1 cup chopped onion <o:p></o:p></div>
<div class="MsoNormal">
1 cup diced carrots <o:p></o:p></div>
<div class="MsoNormal">
1 cup diced celery <o:p></o:p></div>
<div class="MsoNormal">
7 Tbsp butter, diced, divided<o:p></o:p></div>
<div class="MsoNormal">
1 clove garlic, minced<o:p></o:p></div>
<div class="MsoNormal">
4 1/2 cups l chicken broth or stock (I make my own homemade
stock – recipe <a href="http://maedeforyou.blogspot.com/2013/10/roasted-chicken-stock.html">here</a>)<o:p></o:p></div>
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1/2 tsp of each dried thyme & rosemary<o:p></o:p></div>
<div class="MsoNormal">
1-2 bay leaves<o:p></o:p></div>
<div class="MsoNormal">
Salt and ground black pepper, to taste<o:p></o:p></div>
<div class="MsoNormal">
1 lb boneless skinless chicken breast, cooked and diced or shredded*
(<i>see below for three options for cooking the chicken either ahead of time, or
with the soup</i>) <o:p></o:p></div>
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1/2 cup flour<o:p></o:p></div>
<div class="MsoNormal">
1 1/2 cups milk<o:p></o:p></div>
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1/2 cup heavy cream<o:p></o:p></div>
<div class="MsoNormal">
1 tsp lemon zest<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b>Directions</b></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Prepare wild rice according to directions listed on package. I recommend using a rice cooker if you have
one, but either way I like to make the rice a day ahead or at least leave
plenty of time before I plan to make the soup since wild rice can take a while
to cook. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
In a separate large pot, melt 1 Tbsp butter over medium
heat. Add onion, carrots and celery and sauté until slightly tender, about 4
minutes, adding in garlic during last 30 seconds of sautéing. Add chicken
broth, thyme, rosemary, & bay leaf and season with salt and black pepper to
taste. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>For the chicken: </b><o:p></o:p></div>
<div class="MsoNormal">
<i>You have a few options and every option is good, but it just
depends on what you prefer and have time for.</i></div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<b>Option 1: </b>you can make the chicken breasts a day ahead in
the crock pot (or bake in oven). I like
this option because it allows me to make more than I need and then split up for
various meals throughout the week, or freeze the cooked chicken that I don’t
put in the soup for later use. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Option 2:</b> you could cook the chicken in the stock pot you
will make the soup in at the beginning with a bit of olive oil or but, then
remove from the pan and dice into cubes or shred. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Option 3:</b> After adding the chicken broth to the stockpot
with the veggies, increase heat to medium-high, add raw chicken breasts and
bring mixture to a boil. Cover pot with lid and allow mixture to boil 12 - 15
minutes, or until chicken is cooked through (rotating chicken to opposite side
once during cooking for thicker chicken breasts - if they don't fully immerse
in broth). Remove chicken and set aside on cutting board to cool 5 minutes then
shred into small bite size pieces.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If you are <i><u>not</u></i> cooking the chicken right in the broth (option 1 or 2),
simply simmer the broth & veggies for 12-15 minutes. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
After chicken is cooked (with any of the options), then reduce heat to
low and add cooked rice. Add shredded chicken to soup. Remove bay leaf.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In a separate medium saucepan, melt remaining 6 Tbsp butter
over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then,
while whisking vigorously, slowly pour milk into butter/flour mixture. Cook
mixture, stirring constantly until it thickens. Add milk mixture to soup
mixture in pot and cook about 5 minutes longer, or until soup is thickened.
Stir in heavy cream and lemon zest and serve. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
This soup is great as leftovers or you could freeze half of
it and save for a later meal. Enjoy!</div>
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<br /></div>
<div class="MsoNormal">
Recipe adapted from <a href="http://www.cookingclassy.com/2014/02/creamy-chicken-wild-rice-soup/">Cooking Classy</a></div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com0tag:blogger.com,1999:blog-31434705.post-39059472435591643722015-02-20T18:59:00.003-06:002015-02-20T18:59:20.845-06:00Chilled Spicy Noodles {Momofuku Inspired}<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-DoB6-Vj0nTs/VOaccZVTJfI/AAAAAAAADfk/d9L-RwGS-DE/s1600/IMG_9295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-DoB6-Vj0nTs/VOaccZVTJfI/AAAAAAAADfk/d9L-RwGS-DE/s1600/IMG_9295.JPG" height="640" width="426" /></a></div>
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A little over a year ago we went to New York City to visit our good friend and get a little escape from the cold Wisconsin weather. Although New York was not a lot warmer, 40+ degrees felt like a mini heat wave to us back then, and with the below zero temperatures lately, I would gladly take 40+ degrees again. </div>
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<a href="http://1.bp.blogspot.com/-8jqKq85IIGo/VOacaAXyoII/AAAAAAAADfc/GHYdlJbLDsg/s1600/IMG_9300.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8jqKq85IIGo/VOacaAXyoII/AAAAAAAADfc/GHYdlJbLDsg/s1600/IMG_9300.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
It's probably no surprise that I fell in love with New York, if for nothing else, for the food. It's also no secret that New York is known for their excellent cuisine and seemingly endless supply of fantastic dining options. However, I never thought it could be that good. Every meal I had was the best version of <i>that meal</i> that I'd ever had. Best sushi, best burger, best dessert, best fried fish, etc. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
One of the best meals we ate there included a dish that I can still practically taste even now a year later - Momofuku's Chilled Spicy Noodles. Momofuku Noodle Bar is one of David Chang's famous creations and very popular among locals and tourists alike. This was one of the restaurants we stood in a long line outside to even get in the door...but it was so worth it. </div>
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<a href="http://4.bp.blogspot.com/-YJ-yrYm9qWk/VOacgqOgPmI/AAAAAAAADfs/8J6JNWoQuh4/s1600/IMG_9302.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-YJ-yrYm9qWk/VOacgqOgPmI/AAAAAAAADfs/8J6JNWoQuh4/s1600/IMG_9302.JPG" height="320" width="212" /></a><a href="http://1.bp.blogspot.com/-sxFhQ-9dLtE/VOacsvT1g6I/AAAAAAAADf0/fGCbNT28Q6c/s1600/IMG_9303.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-sxFhQ-9dLtE/VOacsvT1g6I/AAAAAAAADf0/fGCbNT28Q6c/s1600/IMG_9303.JPG" height="266" width="400" /></a></div>
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In recreating this dish, I tried to find copycat recipes online as well as simply look at the ingredient list on the Momofuku menu. It was actually really hard to find anything that looked and sounded similar to the dish but I think this came super super close. Just to warn you, if you have the dish at the real Momofuku,it is so so SO spicy. The kind of spicy that makes the waitress double check to make sure you actually want to order it. The kind of spicy that makes you want to keep eating because it's so delicious, and you almost feel that if you keep eating your mouth will somehow magically stop being on fire - but it continues to burn. Again...so worth it (in my opinion). However, sometimes things are too spicy to really enjoy, so I toned this version down just a bit - it's still spicy enough to make your nose run but not quite enough to make you drip with sweat. I know - what a yummy description, right? :) </div>
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A few things make this dish unique: the combination of pork sausage, crispy roasted shallots, candied cashews, the spinach, and of course - ramen. But it's also unique because it is served chilled - although you can certainly eat it warm or cold and it will still be tasty. The one thing that I know it's lacking from the Momofuku version is sichuan peppercorn. I couldn't find it at my grocery store but I only checked my usual place so if anyone knows where I could get some, let me know. </div>
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<a href="http://2.bp.blogspot.com/-zg9oAyC1vNE/VOactTLPz3I/AAAAAAAADf4/eYCe1dbpgts/s1600/IMG_9307.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-zg9oAyC1vNE/VOactTLPz3I/AAAAAAAADf4/eYCe1dbpgts/s1600/IMG_9307.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
Lately I've discovered the joy (and sometimes pain) of cooking with whole dried red chile peppers. The first time I cooked with them they filled the kitchen with what felt like poisonous gas and gave the effects of pepper spray to our lungs. After adjusting the amount of chile peppers and the timing of adding them to the pan, I think I've developed a less lethal method...so that's a plus. Word to the wise - start with only a few , take all the seeds out, and add other ingredients in the pan quickly after. They definitely add an unmistakable flavor and kick to any Asian dish and I feel that's what mine have been lacking. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
If you aren't a fan of spicy food - fear not, you can simply omit the chile peppers and still enjoy the flavors in this dish. But whatever you do - you should definitely go to New York. </div>
<br />
<b><u>Chilled Spicy Noodles</u></b><br />
Serves 2-4<br />
<br />
<div class="MsoNormal">
<i>There are quite a few components to this dish but you can
make a lot of it ahead of time and since it is a dish that is meant to be
served chilled, it won’t matter if things are cold by the time you serve
them. </i><o:p></o:p></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<b>FLAVORED OIL:</b> (<i>make at the beginning and let sit</i>) <br />
Take about a quarter cup of sesame oil and add one tablespoon of dried red
chilies, and one half teaspoon of ground ginger and one clove of garlic,
minced. Let it sit. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>CRISPY TOASTED SHALLOTS:</b>
Thinly slice shallots, toss with oil, and roast in a 400 degree oven, stirring
often to avoid burning. They should be crisp, so about 15 minutes or more should
be good. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>SPINACH:</b><br />
Wash, dry and put aside one handful of spinach per person.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>CANDIED CASHEWS:</b><br />
½ cup of cashews<o:p></o:p></div>
<div class="MsoNormal">
¼ cup of sugar <o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons of water<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Throw cashews, sugar & water together in a sauce pan and heat it over medium
heat until the sugar dissolves. Once that happens, you continue to cook it,
stirring occasionally, for about 15 minutes or until the sugar crystallizes. The cashews will look like a pile of mush
with the sugar but as long as it’s crystallized that’s okay – they will get
crunchy in the oven next. <span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span>
<o:p></o:p></div>
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<span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><br /></span></div>
<div class="MsoNormal">
As a final step, scrape the cashews onto a cookie sheet and
roast in a 350 degree oven for about 10-15 minutes, or until they are slightly
browned and crisp. Stir occasionally to prevent burning. Put aside to cool.<o:p></o:p></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
<b>PORK:</b><br />
1 lb. ground pork <o:p></o:p></div>
<div class="MsoNormal">
2 shallots<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon red chiles (about 4 dried whole chiles, seeds
removed)<o:p></o:p></div>
<div class="MsoNormal">
3 cloves garlic<o:p></o:p></div>
<div class="MsoNormal">
1/3 cup water<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon sugar<o:p></o:p></div>
<div class="MsoNormal">
Splash of fish sauce <o:p></o:p></div>
<div class="MsoNormal">
Splash of soy sauce<o:p></o:p></div>
<div class="MsoNormal">
1-2 scallions, chopped<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Fry ground pork until nicely browned and cooked through. Remove
from pan and set aside.<o:p></o:p></div>
<div class="MsoNormal">
Drain excess oil and add sliced shallots (or onions) and
cook slowly so that they caramelize. When they are done, add them to the bowl
with the pork and mix. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
In the same frying pan, add some sesame oil and when it gets
warm, add some dried red chilies to your taste. Wait a 5-10 seconds and then add three cloves
of garlic to the pan and continue to sauté them until they become fragrant.
Then add 1/3 cup of water, tablespoon of sugar, and two splashes: one of fish
sauce, the other of soy (or just soy if you don’t want or have fish sauce). And
when that gets to bubbling up, return the pork and shallots to the pan with a
big handful of chopped scallions and stir until well mixed. Put aside.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b>ASSEMBLY:</b><o:p></o:p></div>
<br />
<div class="MsoNormal">
When you are ready to eat, prepare ramen noodles (I used the
good ol’ 25 cent/package instant ramen and just didn’t add the seasoning
packet). Drain and toss with the oil and a little bit of soy sauce. Then, into
a big bowl drop a handful of spinach leaves, a pile of noodles, a pile of pork,
and some candied cashews. Finally, sprinkle the top with the crispy shallots. <o:p></o:p></div>
<br />
Enjoy!<br />
<br />
Recipe adapted and inspired by Momofuku & Stacey Dewolfejosie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com3tag:blogger.com,1999:blog-31434705.post-79663234790287708312015-02-12T18:57:00.001-06:002015-02-12T18:57:47.125-06:00Oatmeal Cream Pies {revisited}<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-Z-ZPVhfBxCQ/VNwhnFv9jdI/AAAAAAAADes/fMAozXkIDb0/s1600/IMG_9248.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Z-ZPVhfBxCQ/VNwhnFv9jdI/AAAAAAAADes/fMAozXkIDb0/s1600/IMG_9248.JPG" height="426" width="640" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
I am always making new things, trying new recipes, rarely ever making the same thing twice. These Oatmeal Cream Pies are the exception. This is the one dessert that I have made more times than any other - the one that I make if I want to do something extra special for guests or co-workers, the one that I make for Ryan's birthday because he requests it, the one I would put on my menu for the bakery I would love to own someday. </div>
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<a href="http://4.bp.blogspot.com/-tz5Eb02GS88/VNwiGG8CmaI/AAAAAAAADfM/AlEnVvpglAQ/s1600/IMG_9260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-tz5Eb02GS88/VNwiGG8CmaI/AAAAAAAADfM/AlEnVvpglAQ/s1600/IMG_9260.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
In fact, I've made this dessert so much that I even blogged about it before...I mean...c'mon...who posts a recipe twice on the same blog? Seems excessive. But whatever, I don't care - it's just that good. Plus, the <a href="http://maedeforyou.blogspot.com/2011/03/day-off-part-4-oatmeal-cream-pies.html">first time</a> was four years ago, I didn't even put the whole recipe on here, and I've made some tweaks since. </div>
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<a href="http://2.bp.blogspot.com/-tUFK51Makxs/VNwhuimYP7I/AAAAAAAADe8/1JlxqzsBSfk/s1600/IMG_9252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tUFK51Makxs/VNwhuimYP7I/AAAAAAAADe8/1JlxqzsBSfk/s1600/IMG_9252.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
If you're fan of the "Little Debbie" version of this treat then you will really love these. If you like fluffy marshmallows, sweet brown sugary oatmeal, subtle hints of molasses, and oh yeah, if you like things in sandwich form...you will like these.</div>
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<a href="http://4.bp.blogspot.com/-3msCg1xdHsI/VNwhpc9kchI/AAAAAAAADe0/rdJUvCw2jX8/s1600/IMG_9256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3msCg1xdHsI/VNwhpc9kchI/AAAAAAAADe0/rdJUvCw2jX8/s1600/IMG_9256.JPG" height="640" width="426" /></a></div>
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It's always tricky making sure that I have an even amount of cookies to make the cookie sandwiches, but Ryan is always quick to remedy an odd number and I'm always quick to object. I get protective of my cookies - I'll admit. But Ryan also gets protective and never wants me to bring treats to work so I have to find a balance. :) <a href="http://1.bp.blogspot.com/-lMDJ3-AUUv0/VNwiFtgHziI/AAAAAAAADfE/Tt_k-bnU4Ak/s1600/IMG_9257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-lMDJ3-AUUv0/VNwiFtgHziI/AAAAAAAADfE/Tt_k-bnU4Ak/s1600/IMG_9257.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
I should really stop blogging about things that we've already eaten all up. Now I really want an Oatmeal Cream Pie...ugh. I guess I'll just have to make them again soon!</div>
<div style="text-align: center;">
<br /></div>
<div class="MsoNormal">
<u><b>Oatmeal Cream Pies</b></u><o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b>Ingredients:</b><o:p></o:p></div>
<div class="MsoNormal">
1 cup unsalted butter</div>
<div class="MsoNormal">
<o:p></o:p></div>
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3/4 cup light brown sugar<o:p></o:p></div>
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1/2 cup sugar<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp. molasses<o:p></o:p></div>
<div class="MsoNormal">
1 tsp vanilla<o:p></o:p></div>
<div class="MsoNormal">
2 eggs<o:p></o:p></div>
<div class="MsoNormal">
1 3/4 cups flour <o:p></o:p></div>
<div class="MsoNormal">
1/2 tsp. sea salt<o:p></o:p></div>
<div class="MsoNormal">
1 tsp. baking soda<o:p></o:p></div>
<div class="MsoNormal">
1/8 tsp. cinnamon<o:p></o:p></div>
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1 1/2 cups quick oats <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Cream Filling:</b><o:p></o:p></div>
<div class="MsoNormal">
2 tsp. very hot water<o:p></o:p></div>
<div class="MsoNormal">
1/4 tsp. salt<o:p></o:p></div>
<div class="MsoNormal">
1 (7 ounce) jar marshmallow cream<o:p></o:p></div>
<div class="MsoNormal">
1/2 cup shortening (this is one of the few times I use
shortening but I wouldn't substitute butter for this)<o:p></o:p></div>
<div class="MsoNormal">
1/3 cup powdered sugar (heaping if you want it a little
sweeter) <o:p></o:p></div>
<div class="MsoNormal">
3/4 tsp. vanilla<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions:</b><o:p></o:p></div>
<div class="MsoNormal">
Combine flour, salt, baking soda, and cinnamon in a bowl.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
In large mixing bowl, cream butter and sugars. Add in eggs,
beating after each. Finally beat in molasses and vanilla.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add to the flour mixture to creamed mixture and beat until
just blended; mix in the oats with a wooden spoon.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Drop dough by tablespoons on parchment lined sheets, with
plenty of space in between. They will
spread out and if you want to get more bang for your buck because there will be
two cookies used for every cream pie, you could make them fairly small.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
Bake at 350 degrees F for 10-12 minutes, or until just
starting to brown around the edges. Try not to overcook so make sure to check
after 10 minutes and add more time if needed. Let sit on cookie sheet for about
5 minutes and then transfer to wire racks to cool completely.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
While the cookies bake prepare the filling. In small bowl,
dissolve the salt in the hot water. Set aside and allow this to cool.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Combine marshmallow cream, shortening, powdered sugar, and
vanilla in a bowl; mix on high until fluffy, about 3-4 minutes.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add the cooled salt water and mix well. Spread filling on
flat side of one cookie, press 2nd cookie on top.<o:p></o:p></div>
<div style="text-align: center;">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p>Enjoy and try not to eat them all in one sitting....</o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p>Recipe adapted from <a href="http://backtothecuttingboard.com/dessert/oatmeal-cream-pies/">Back to the Cutting Board</a></o:p></div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com0tag:blogger.com,1999:blog-31434705.post-81717359586736304112015-02-07T10:49:00.002-06:002015-02-07T10:49:26.213-06:00P.F. Chang's Copycat Chicken Lettuce Wraps<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-k-sHKwwkOKA/VNY_HkinaGI/AAAAAAAADeM/_PaXoJJTgRs/s1600/IMG_9225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-k-sHKwwkOKA/VNY_HkinaGI/AAAAAAAADeM/_PaXoJJTgRs/s1600/IMG_9225.JPG" height="640" width="426" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
I wish we lived closer to a P.F. Chang's. It would be very dangerous though...because I'm pretty sure I would want to go there every week. :) Since I rarely have the opportunity to go there, I have to try to make my own version of some my favorite P.F. Chang's dishes such as these Chicken Lettuce Wraps. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-VqyLeEb9bis/VNY_PyJ_wQI/AAAAAAAADeU/Kwbat2473Cs/s1600/IMG_9230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VqyLeEb9bis/VNY_PyJ_wQI/AAAAAAAADeU/Kwbat2473Cs/s1600/IMG_9230.JPG" height="640" width="426" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
I was super happy with the result of this recipe and it definitely comes close, if not exact, to P.F. Chang's lettuce wraps. Also, I found that replacing a tortilla with lettuce for a wrap is my new favorite thing and quite delicious and healthy. It can be a little bit messy since the lettuce is fragile and might break open but you can always just eat it with a fork if that happens. :) Hope you give these a try! </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><u>Chicken Lettuce Wraps</u></b></div>
<div class="separator" style="clear: both; text-align: left;">
<i>Serves 4 </i></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="MsoNormal">
<b>Ingredients: <o:p></o:p></b></div>
<div class="MsoNormal">
1 tablespoon olive oil<o:p></o:p></div>
<div class="MsoNormal">
1 pound ground chicken<o:p></o:p></div>
<div class="MsoNormal">
2 cloves garlic, minced<o:p></o:p></div>
<div class="MsoNormal">
1 onion, diced<o:p></o:p></div>
<div class="MsoNormal">
1/4 cup hoisin sauce<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons soy sauce<o:p></o:p></div>
<div class="MsoNormal">
1 tablespoon rice wine vinegar<o:p></o:p></div>
<div class="MsoNormal">
2 teaspoons ground ginger <o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon Sriracha, or more, to taste<o:p></o:p></div>
<div class="MsoNormal">
1 (8-ounce) can whole water chestnuts, drained and diced<o:p></o:p></div>
<div class="MsoNormal">
2 green onions, thinly sliced<o:p></o:p></div>
<div class="MsoNormal">
Sea salt and freshly ground black pepper, to taste<o:p></o:p></div>
<div class="MsoNormal">
1 head romaine lettuce (or butter lettuce) <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions: </b><o:p></o:p></div>
<div class="MsoNormal">
Heat olive oil in a saucepan over medium high heat. Add
ground chicken and cook until browned, about 3-5 minutes, making sure to
crumble the chicken as it cooks; drain excess fat.<o:p></o:p></div>
<div class="MsoNormal">
Stir in garlic, onion, hoisin sauce, soy sauce, rice wine
vinegar, ginger and Sriracha until onions have become translucent, about 1-2
minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes;
season with salt and pepper, to taste.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both;">
</div>
<div class="MsoNormal">
To serve, spoon several tablespoons of the chicken mixture
into the center of a lettuce leaf, taco-style.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Recipe adapted from <a href="http://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/">Damn Delicious</a></div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com0tag:blogger.com,1999:blog-31434705.post-64052206950260256122015-02-04T21:42:00.003-06:002015-02-04T21:42:25.675-06:00Lemon Cranberry Bread<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-I5DGV_auz3k/VM7lMMcEIFI/AAAAAAAADdU/J0NPiazEqGA/s1600/BREAD.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-I5DGV_auz3k/VM7lMMcEIFI/AAAAAAAADdU/J0NPiazEqGA/s1600/BREAD.jpg" height="302" width="640" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-hGkdF09C3dg/VM7lu9F2LoI/AAAAAAAADdc/kxGg5hVTPsA/s1600/IMG_9030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-hGkdF09C3dg/VM7lu9F2LoI/AAAAAAAADdc/kxGg5hVTPsA/s1600/IMG_9030.JPG" height="640" width="426" /></a></div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Lately fresh lemons have been a staple on my grocery list. I wish they were more affordable this time of year but they are still worth it for certain recipes and cocktails. </div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-VZSNTmgKa6I/VM7lvpd1ivI/AAAAAAAADdo/GQQAPU3wYcs/s1600/IMG_9027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-VZSNTmgKa6I/VM7lvpd1ivI/AAAAAAAADdo/GQQAPU3wYcs/s1600/IMG_9027.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
This bread was super easy to whip up and also a good way to use up some dried cranberries and yogurt I had on hand. </div>
<div style="text-align: center;">
<a href="http://3.bp.blogspot.com/-r5i20cFFlcs/VM7lvMFBoLI/AAAAAAAADdg/Tlvz_V-FJLA/s1600/IMG_9037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-r5i20cFFlcs/VM7lvMFBoLI/AAAAAAAADdg/Tlvz_V-FJLA/s1600/IMG_9037.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
Mmm...lemon glaze. </div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-xDr1n3SMfOo/VM7mHm7l7hI/AAAAAAAADd0/wnrb9BTfJ1E/s1600/IMG_9039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xDr1n3SMfOo/VM7mHm7l7hI/AAAAAAAADd0/wnrb9BTfJ1E/s1600/IMG_9039.JPG" height="426" width="640" /></a></div>
<div style="text-align: center;">
I just love those little curls of lemon zest! :)</div>
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<a href="http://4.bp.blogspot.com/-eIWmqHlezPQ/VM7mIsKMPAI/AAAAAAAADd8/liRxBTzQJ34/s1600/IMG_9043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-eIWmqHlezPQ/VM7mIsKMPAI/AAAAAAAADd8/liRxBTzQJ34/s1600/IMG_9043.JPG" height="426" width="640" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Lemon Cranberry Bread</u></b></div>
<div class="MsoNormal">
<b><u><br /></u></b></div>
<div class="MsoNormal">
<b>Ingredients</b><o:p></o:p></div>
<div class="MsoNormal">
2 cups flour<br />
2 teaspoons baking powder<br />
3/4 teaspoon salt<br />
1/2 teaspoon baking soda<br />
1/4 cup butter, softened<br />
3/4 cup raw sugar<br />
1 cup plain yogurt <br />
2 eggs<br />
1/4 cup lemon juice<br />
½ cup Dried Cranberries<br />
1 lemon, zest of 1<br />
<br /><b>
Lemon Glaze: </b><br />
1/2 cup powdered sugar<br />
2 tablespoons lemon juice<br />
1/2 teaspoon lemon zest<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions</b><o:p></o:p></div>
<br />
<div class="MsoNormal">
Preheat oven to 350ºF. Grease and flour a 9x5-inch loaf pan.<br />
<br />
Combine flour, baking powder, salt and baking soda in a large bowl; set aside.<br />
<br />
Using an electric mixer, beat butter and sugar in a medium mixing bowl, until
light and fluffy. Add yogurt, eggs and lemon juice; mix well. Stir in dried
cranberries and lemon zest. Add to dry ingredients. Stir just until dry
ingredients are moistened.<br />
<br />
Spread batter evenly in pan. Bake 50 minutes or until a toothpick inserted into
the center of the bread comes out clean. Cool in pan 10 minutes. Remove from
pan. Cool completely on a wire rack. Combine glaze ingredients in small mixing
bowl. Drizzle over cooled bread.<br />
<br />
Makes 1 loaf.</div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com0tag:blogger.com,1999:blog-31434705.post-5881660130857297472015-01-27T20:31:00.001-06:002015-01-27T20:31:05.392-06:00Roasted Cauliflower and Mushroom Carbonara <div class="separator" style="clear: both; text-align: center;">
Carbonara is a great comfort food for me. A classic carbonara includes eggs, cheese (Parmesan or Pecorino), bacon, and cracked black pepper - but variations can include grilled chicken, mushrooms, peas, and various veggies. This recipe replaces grilled chicken with roasted cauliflower and it's just as delicious and even easier to make. </div>
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<a href="http://3.bp.blogspot.com/-YBEvcK7FXJ4/VMhGZ_uQ-mI/AAAAAAAADdE/EIT81IFpjVY/s1600/IMG_9212.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://3.bp.blogspot.com/-YBEvcK7FXJ4/VMhGZ_uQ-mI/AAAAAAAADdE/EIT81IFpjVY/s1600/IMG_9212.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://3.bp.blogspot.com/-YBEvcK7FXJ4/VMhGZ_uQ-mI/AAAAAAAADdE/EIT81IFpjVY/s1600/IMG_9212.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="http://3.bp.blogspot.com/-YBEvcK7FXJ4/VMhGZ_uQ-mI/AAAAAAAADdE/EIT81IFpjVY/s1600/IMG_9212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-YBEvcK7FXJ4/VMhGZ_uQ-mI/AAAAAAAADdE/EIT81IFpjVY/s1600/IMG_9212.JPG" height="640" width="426" /></a></div>
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<br /></div>
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This will be a simple post because this meal was so simple to make. :) And also I just need to get back to my TV show...priorities, you know.</div>
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<br /></div>
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<a href="http://3.bp.blogspot.com/-EcB2ryVQdGc/VMhGVi9nz_I/AAAAAAAADc8/CESXjE9koDo/s1600/IMG_9216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-EcB2ryVQdGc/VMhGVi9nz_I/AAAAAAAADc8/CESXjE9koDo/s1600/IMG_9216.JPG" height="426" width="640" /></a></div>
<br />
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<b><u>Roasted Cauliflower and Mushroom Carbonara</u></b><o:p></o:p></div>
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<i>Serves 4 </i></div>
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<br /></div>
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<b>Ingredients</b><o:p></o:p></div>
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1 small head cauliflower, cut into florets<o:p></o:p></div>
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8 ounces mushrooms, quartered<o:p></o:p></div>
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1 tablespoon olive oil<o:p></o:p></div>
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Salt and pepper to taste<o:p></o:p></div>
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8 ounces thin spaghetti (or pasta of choice)<o:p></o:p></div>
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4 ounces bacon cut into 1 inch pieces<o:p></o:p></div>
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1 clove garlic, chopped<o:p></o:p></div>
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2 eggs<o:p></o:p></div>
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1/2 cup Parmesan, grated<o:p></o:p></div>
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Fresh cracked black pepper<o:p></o:p></div>
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Salt to taste<o:p></o:p></div>
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1 tablespoon parsley, chopped<o:p></o:p></div>
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<br /></div>
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<b>Directions</b><o:p></o:p></div>
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Toss the cauliflower and mushrooms in the oil, salt and
pepper, place on a baking sheet in a single layer and roast in a preheated 400F
oven until they start to caramelize, about 20-30 minutes, mixing half way
through.<o:p></o:p></div>
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<br /></div>
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Start cooking the pasta as directed on the package. <o:p></o:p></div>
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<br /></div>
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Cook the bacon in a pan, pour off all but a tablespoon of
the grease from the pan, add the garlic, cook for 30 second and turn off the
heat. <o:p></o:p></div>
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<br /></div>
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Mix the egg, cheese, pepper and salt and parsley in a bowl. Drain the cooked pasta reserving some of the water.</div>
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<br /></div>
<div class="MsoNormal">
<o:p></o:p></div>
<br />
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Mix the pasta, egg mixture, cauliflower and mushrooms into
the pan with the bacon, adding reserved pasta water as needed.<o:p></o:p></div>
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<br /></div>
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Recipe adapted from <a href="http://www.closetcooking.com/2014/03/roasted-cauliflower-and-mushroom.html">Closet Cooking </a></div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com0tag:blogger.com,1999:blog-31434705.post-26590233186406644402015-01-23T08:00:00.003-06:002015-01-23T08:06:49.651-06:00Maple Spice Glazed Donuts<div class="separator" style="clear: both; text-align: center;">
</div>
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</div>
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<a href="https://4.bp.blogspot.com/-rMi0Ru-BYrg/VMJSZRnS9pI/AAAAAAAADck/lqKMaLWl-a0/s1600/photo%2B3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-rMi0Ru-BYrg/VMJSZRnS9pI/AAAAAAAADck/lqKMaLWl-a0/s1600/photo%2B3.JPG" height="400" width="297" /></a></div>
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Ryan & I love donuts...but I would say Ryan is definitely even more of a donut fanatic than I am. You basically cannot leave a donut lying around without him eating it - so it's no wonder that neither of us could wait until breakfast to eat one of these magical little circles of cake. </div>
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<a href="http://4.bp.blogspot.com/-28i6ww28Bw0/VMJSZKHCC5I/AAAAAAAADcg/-qAG4spBAIM/s1600/photo%2B1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-28i6ww28Bw0/VMJSZKHCC5I/AAAAAAAADcg/-qAG4spBAIM/s1600/photo%2B1.JPG" height="400" width="298" /></a></div>
<div style="text-align: center;">
Now that I know how easy donuts are to make, it will be incredibly tempting to make these all the time. However, since they are baked, and you can play with the ingredients to make them even healthier - somehow they doesn't seem as bad for you. :) I look forward to trying different flavors of donuts and you could also certainly substitute some of the milk and butter with Greek yogurt. These spiced cake donuts are a bit reminiscent of fall flavors but still delicious any time of year. </div>
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<br /></div>
<div style="text-align: center;">
What's your favorite kind of donut? :) If you love donuts as much as we do - you should definitely try making them at home!</div>
<br />
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<a href="http://3.bp.blogspot.com/-THbS-P47I4I/VMJSYygQeOI/AAAAAAAADcc/WgeqR6O_7RQ/s1600/photo%2B2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-THbS-P47I4I/VMJSYygQeOI/AAAAAAAADcc/WgeqR6O_7RQ/s1600/photo%2B2.JPG" height="200" width="148" /></a><b><u>Maple Spice Glazed Donuts</u></b></div>
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<i>Makes 6 donuts</i></div>
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<br /></div>
<div class="MsoNormal">
<o:p></o:p></div>
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<b>Ingredients:</b><o:p></o:p><br />
<b><br /></b></div>
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<i>Maple Glaze </i></div>
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1/4 cup unsalted butter<o:p></o:p></div>
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1/2 cup pure maple syrup<o:p></o:p></div>
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1 cup sifted confectioners' sugar<o:p></o:p></div>
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1/2 teaspoon vanilla or maple extract (optional)<o:p></o:p></div>
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<br />
<i><br /></i>
<i><br /></i>
<i>Spice Donuts</i></div>
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<o:p></o:p></div>
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1 cup white-whole wheat flour<o:p></o:p></div>
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1 teaspoon baking powder<o:p></o:p></div>
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1/4 teaspoon baking soda<o:p></o:p></div>
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1 teaspoon ground cinnamon<o:p></o:p></div>
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1/2 teaspoon ground nutmeg<o:p></o:p></div>
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1/4 teaspoon ground cloves<o:p></o:p></div>
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1/4 teaspoon salt<o:p></o:p></div>
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1 large egg<o:p></o:p></div>
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1/3 cup light brown sugar<o:p></o:p></div>
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1/2 cup almond milk<o:p></o:p></div>
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2 Tablespoons unsalted butter, melted<o:p></o:p></div>
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1 and 1/2 teaspoons vanilla extract<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b>Directions:</b><o:p></o:p></div>
<div class="MsoNormal">
Preheat the oven to 350F degrees. Spray a donut pan with
non-stick spray. Set aside.<o:p></o:p></div>
<div class="MsoNormal">
Make the glaze first: In a small saucepan over low
heat, melt the butter and maple syrup together, whisking occasionally. Once the
butter has melted, remove from heat and whisk in the sifted confectioners'
sugar. Set glaze aside and allow to cool and thicken.<o:p></o:p></div>
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<br /></div>
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For the donuts: Melt butter in a medium bowl. Add vanilla, brown sugar, egg, and milk and
whisk together. Whisk in the flour,
baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt into the
wet ingredients. Do not over-mix. The batter will be very thick. (You could mix the dry & wet ingredients
separately but I’m a fan of just using one bowl and simplifying the
process. Who knows if I’m completely
ruining them that way or not but it’s easier!) <o:p></o:p></div>
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<br /></div>
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Spoon the batter into a large Ziploc bag and snip a
corner of the bag to pipe the donut batter into each donut cup of the pan, filling
2 ∕ 3 –3 ∕ 4 of the way full. You may
have to scoop some out with a spoon to even them out if it is too difficult to
pipe them with the bag. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Bake for 9–10 minutes or until the edges are lightly
browned. Allow to cool for about two minutes and transfer to a wire rack set on
a large piece of parchment paper or on a large baking sheet. <o:p></o:p></div>
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<br /></div>
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To glaze, simply hold the donut and dip into the glaze. Place
the glazed donuts back on a wire rack to let the glaze drip down. If you want to add swirls or stripes with the
remaining glaze, you can add a little food coloring and drizzle lines across
the glazed donuts. I found that this
makes a lot of glaze and I may have over-glazed them so next time I will either
scale the recipe down or simply use less on the donuts and save the extra for
something else. <o:p></o:p></div>
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<br /></div>
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Donuts are best served immediately. Leftovers keep well
covered tightly at room temperature for up to 2 days.<o:p></o:p></div>
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</div>
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<br /></div>
<div class="MsoNormal">
Recipe adapted from <a href="http://sallysbakingaddiction.com/2014/09/17/maple-glazed-donuts/">Sally's Baking Addiction </a></div>
<br />
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-rMi0Ru-BYrg%2FVMJSZRnS9pI%2FAAAAAAAADck%2FlqKMaLWl-a0%2Fs1600%2Fphoto%252B3.JPG&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://4.bp.blogspot.com/-rMi0Ru-BYrg/VMJSZRnS9pI/AAAAAAAADck/lqKMaLWl-a0/s1600/photo%2B3.JPG" --><!-- Blogger automated replacement: "https://4.bp.blogspot.com/-rMi0Ru-BYrg/VMJSZRnS9pI/AAAAAAAADck/lqKMaLWl-a0/s1600/photo%2B3.JPG" with "https://4.bp.blogspot.com/-rMi0Ru-BYrg/VMJSZRnS9pI/AAAAAAAADck/lqKMaLWl-a0/s1600/photo%2B3.JPG" -->josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com0tag:blogger.com,1999:blog-31434705.post-74713156325765604122015-01-19T20:41:00.000-06:002015-01-19T20:41:03.717-06:00Garlic Chicken with Kale & Wild Rice Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-x_zC9JdgcKY/VL1YihAffeI/AAAAAAAADXY/RiJdcHrLqbI/s1600/chickenwildrice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-x_zC9JdgcKY/VL1YihAffeI/AAAAAAAADXY/RiJdcHrLqbI/s1600/chickenwildrice.jpg" height="298" width="640" /></a></div>
<br />
My main focus of winter cooking tends to revolve around meals that will warm us up and make us forget how bitterly cold it is outside, even if that feeling is fleeting and only lasts through dinner. In the summer my meal planning is simple and often non-existent since we mostly feast on burgers or anything we can throw on the grill, In the winter it's soup or chili, casseroles or curry dishes, etc.<br />
<br />
One thing that is great about winter cooking is that most recipes tend to last for at least a few meals. That works out great for me because most evenings after a long day of work, I don't feel like doing much other than curling up under a blanket and watching TV...especially when it's pitch dark out at 5 pm. Talk about depressing. But at least I know this season is not forever...although in Wisconsin it certainly feels like it. <br />
<br />
You could certainly make these recipes separate since they are so good just on their own, or you could simply pair the Garlic Chicken with plain rice if that's easier for you. However, I found these two really compliment each other together. If you're looking for a meal that will warm you up and last your family a couple days at least - then I recommend giving this a whirl.<br />
<br />
<b><u>Garlic Chicken with Kale & Wild Rice Casserole</u></b><br />
<i>Serves 4-6 (and leftovers to spare!)</i><br />
<i><br /></i>
<i><b>For the chicken: </b></i><br />
<i><b><br /></b></i>
<div class="MsoNormal">
<b><u>Ingredients <o:p></o:p></u></b></div>
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3 tablespoons olive oil<o:p></o:p></div>
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4 chicken thighs (I used boneless skinless but I think that
bone-in/skin on thighs would be delicious too!)<o:p></o:p></div>
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Sea salt and fresh ground pepper, to taste<o:p></o:p></div>
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1 whole bulb of garlic, peeled, cloves separated<o:p></o:p></div>
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1 cup white wine (any wine that you like, since there will
be most of the bottle leftover ;))<o:p></o:p></div>
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3 tablespoons chopped fresh parsley<o:p></o:p></div>
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1 sprig fresh rosemary or teaspoon or so dried <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b><u>Directions<o:p></o:p></u></b></div>
<div class="MsoNormal">
Heat olive oil in a large skillet. Add chicken and season with salt and pepper.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cooking over medium heat, brown the chicken on both sides;
about 4 minutes per side. Remove chicken
from skillet and set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add garlic cloves to the skillet and cook, stirring
frequently, until golden; about 3 minutes. Be careful not to burn the
garlic. <o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Carefully add wine to the skillet. Stir in parsley and add rosemary. Transfer chicken back to skillet.<o:p></o:p></div>
<div class="MsoNormal">
Cover and continue to cook over medium-low heat for 20
minutes, turning the chicken over half way through cooking. Add ¼-cup more wine
if it looks too dry when you go to turn over the chicken.<o:p></o:p></div>
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<br /></div>
<br />
<div class="MsoNormal">
Remove from heat. Transfer
chicken to serving dish and spoon the garlic sauce over the chicken. Serve.<o:p></o:p></div>
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<a href="http://4.bp.blogspot.com/-9N23O9OF9fg/VL1fN-eyVwI/AAAAAAAADXo/eLRWGfQxTQI/s1600/kale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-9N23O9OF9fg/VL1fN-eyVwI/AAAAAAAADXo/eLRWGfQxTQI/s1600/kale.jpg" height="364" width="640" /></a></div>
<b><u>Kale & Wild Rice Casserole</u></b><br />
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<b>Ingredients</b><o:p></o:p></div>
<div class="MsoNormal">
<b><br /></b></div>
<div class="MsoNormal">
2 large bunches of Kale, leaves torn<o:p></o:p></div>
<div class="MsoNormal">
8 oz. mushrooms, sliced<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons olive oil<o:p></o:p></div>
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1 tablespoon butter<o:p></o:p></div>
<div class="MsoNormal">
2 cloves garlic, minced or grated<o:p></o:p></div>
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2-3 teaspoons thyme (dried – or more if using fresh) <o:p></o:p></div>
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1/4 teaspoon nutmeg<o:p></o:p></div>
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1/4 teaspoon salt<o:p></o:p></div>
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1/2 teaspoon pepper<o:p></o:p></div>
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4 tablespoons flour<o:p></o:p></div>
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1 cup whole milk <o:p></o:p></div>
<div class="MsoNormal">
1 cup chicken broth <o:p></o:p></div>
<div class="MsoNormal">
1/4 cup heavy cream, canned coconut milk (or just more whole
milk) <o:p></o:p></div>
<div class="MsoNormal">
4 cups cooked wild rice (I used a rice cooker to make this
ahead. Can even be done a day before)<o:p></o:p></div>
<div class="MsoNormal">
1 1/2 cup Swiss cheese, shredded<o:p></o:p></div>
<div class="MsoNormal">
2 tablespoons olive oil<o:p></o:p></div>
<div class="MsoNormal">
2 large sweet onions, sliced into thin rings<o:p></o:p></div>
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Salt and pepper<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b>Instructions</b><o:p></o:p></div>
<div class="MsoNormal">
Grease a 2-3 quart casserole dish. Set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Heat a very large skillet (the largest you have!) over
medium-high heat. Add all of the torn kale to the skillet and add 1 cup of
water. Cover the skillet and cook for 10-15 minutes, stirring occasionally
until the kale is wilted. Once the kale is wilted and all of the water has been
absorbed, remove the kale from the skillet and set aside.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Return the skillet to medium heat and add 2 tablespoons olive
oil. When the skillet is hot, sprinkle in the mushrooms in a single layer.
Don't stir them! Let them sizzle until they have caramelized on the bottom,
about 2 minutes. When the bottoms are caramelized, toss them once and season
with salt and pepper, to taste. Continue to cook without stirring for about 5
minutes. Now add the butter to the skillet and cook until the butter begins to
brown. Once the butter is browned reduce the heat and add the garlic, thyme and
nutmeg and cook for about 10 seconds. Now add the kale back to the skillet with
the mushrooms, garlic and spices and toss well.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Sprinkle the flour over the kale and mushrooms and cook for
1 minute. Add the milk and chicken broth, bring to a boil and cook 2-3 minutes
or until there is a thick sauce. Add the extra milk or cream and stir to
combine. Remove from the heat and stir in the cooked wild rice. Pour the
mixture into the prepared casserole dish.<o:p></o:p></div>
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<br /></div>
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Preheat the oven to 375 degrees F.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Now wipe the skillet and add the olive oil, cook over
medium-high heat. Add the onions and 1/4 teaspoon each salt and pepper. Cook,
stirring constantly, until the onions begin to soften, about 5 minutes. Continue to cook until the onions are golden
brown, about 20 minutes.<o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
Sprinkle half the cheese over the casserole and then add the
onions and the remaining cheese. Bake the casserole for 20-25 minutes or until
the cheese is melted and the onions are crispy. Serve!</div>
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<br /></div>
<div class="MsoNormal">
Recipe adapted from <a href="http://www.halfbakedharvest.com/kale-wild-rice-casserole/">Half Baked Harvest</a></div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com0tag:blogger.com,1999:blog-31434705.post-42968986599057674092015-01-09T12:01:00.001-06:002015-01-09T12:01:33.360-06:00Apple Cinnamon Galette<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/--DpWAtfZEmE/VLAIvPkc84I/AAAAAAAADWA/4S2vZvleRwk/s1600/photo%2B3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/--DpWAtfZEmE/VLAIvPkc84I/AAAAAAAADWA/4S2vZvleRwk/s1600/photo%2B3.JPG" height="640" width="640" /></span></a></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;">As briefly alluded to in an earlier post, I have a love/hate
relationship with making pies. However,
I think I found a solution. Pies are not
my thing, I can accept that. But I think galettes are my new thing…and I’m perfectly happy with the
compromise. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal" style="text-align: center;">
<span style="font-family: inherit;">Once you learn the concept of a galette (basically a pastry
tart with hand-folded edges), the possibilities are endless. Sweet fillings could include in-season fruits
at any time of year. Savory fillings could include vegetables, seeds, nuts, and
cheeses. I love that galettes allow you
to be creative and give you the freedom to call imperfections “rustic” - the
foodie artist’s version of abstract art.
<o:p></o:p></span></div>
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<span style="font-family: inherit;">If you want to experiment with different fillings – I highly
recommend reading the suggestions and tips found <a href="http://food52.com/blog/6889-how-to-make-any-galette-or-crostata-in-7-steps">here</a>.
<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;"><b><u>Apple Cinnamon Galette</u></b><o:p></o:p></span></div>
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<b><u><span style="font-family: inherit;"><br /></span></u></b></div>
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<b><span style="font-family: inherit;">Ingredients:<o:p></o:p></span></b></div>
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<span style="font-family: inherit;">5-6 small-medium apples (I used organic gala)<o:p></o:p></span></div>
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<span style="font-family: inherit;">1 ½ sticks cold butter<o:p></o:p></span></div>
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<span style="font-family: inherit;">2 cups flour<o:p></o:p></span></div>
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<span style="font-family: inherit;">Pinch of salt <o:p></o:p></span></div>
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<span style="font-family: inherit;">1 tablespoon sugar<o:p></o:p></span></div>
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<span style="font-family: inherit;">Ice cold water <o:p></o:p></span></div>
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<span style="font-family: inherit;">1 teaspoon cinnamon<o:p></o:p></span></div>
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<span style="font-family: inherit;">½ cup sugar (plus more for sprinkling) <o:p></o:p></span></div>
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</div>
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<span style="font-family: inherit;">1 tablespoon whole milk (or cream) <o:p></o:p></span></div>
<br />
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<a href="http://1.bp.blogspot.com/-2BsEKFesHMg/VLAJsRKkFhI/AAAAAAAADWQ/4j2zv45x5bs/s1600/IMG_9151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://1.bp.blogspot.com/-2BsEKFesHMg/VLAJsRKkFhI/AAAAAAAADWQ/4j2zv45x5bs/s1600/IMG_9151.JPG" height="640" width="424" /></span></a></div>
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<span style="font-family: inherit;"><b>Directions: </b><o:p></o:p></span></div>
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<b><span style="font-family: inherit;"><br /></span></b></div>
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<span style="font-family: inherit;">1) Heat the oven to 400° F (if you have one, place a pizza
stone on a low rack). Cut cold, cubed butter into your flour using a pastry
cutter, two knives, or your fingers until the largest pieces of butter are
about the size of a pea.<o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;">
2) Sprinkle ice cold water across the dough and shake the bowl to
distribute. Use your hands to mix in the driest patches. I would start with about ¼ cup water and work
your way up until most of the dough is moist but not too much – you will want to
be able to roll it out easily. You can
always add a little more flour if needed.</span><br />
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<span style="font-family: inherit;">3) Press the dough into a flat, round disc, cover tightly
with plastic wrap and place in refrigerator for 30 minutes or so. <o:p></o:p></span></div>
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<span style="font-family: inherit;"><a href="http://1.bp.blogspot.com/-2BsEKFesHMg/VLAJsRKkFhI/AAAAAAAADWQ/4j2zv45x5bs/s1600/IMG_9151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://2.bp.blogspot.com/-VCf5kMt4Rx4/VLAJwm-NIVI/AAAAAAAADWY/clNTlVADvEM/s1600/IMG_9166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VCf5kMt4Rx4/VLAJwm-NIVI/AAAAAAAADWY/clNTlVADvEM/s1600/IMG_9166.JPG" height="400" width="265" /></a><a href="http://3.bp.blogspot.com/-XVJ_1VxadDA/VLAJhCqloqI/AAAAAAAADWI/JUhdpvEfP-Q/s1600/IMG_9169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-XVJ_1VxadDA/VLAJhCqloqI/AAAAAAAADWI/JUhdpvEfP-Q/s1600/IMG_9169.JPG" height="400" width="266" /></a></span></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"> 4) While the dough is chilling, prep the fruit. I used an apple peeler/corer which I highly
recommend but you could also just peel the apples and slice by hand. Try not to cut the apples too far in advance
since they will brown and oxidize as they sit.
Sprinkle a little lemon juice on the slices to help prevent this. Sprinkle sugar and cinnamon on the apples and
mix well. </span><br />
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<span style="font-family: inherit;"><o:p></o:p></span></div>
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<span style="font-family: inherit;"><a href="http://4.bp.blogspot.com/-6HAgzl5kDOA/VLAKNpy43VI/AAAAAAAADWg/bjiNPMcD91w/s1600/IMG_9173.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-6HAgzl5kDOA/VLAKNpy43VI/AAAAAAAADWg/bjiNPMcD91w/s1600/IMG_9173.jpg" height="400" width="265" /></a><a href="http://1.bp.blogspot.com/-jCcI3yft6gc/VLAKSa_QgkI/AAAAAAAADWo/LITBcpxoF0w/s1600/IMG_9178.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-jCcI3yft6gc/VLAKSa_QgkI/AAAAAAAADWo/LITBcpxoF0w/s1600/IMG_9178.jpg" height="400" width="265" /></a></span></div>
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<span style="font-family: inherit;"><br /></span></div>
<span style="font-family: inherit;"> 5) Roll out your dough until it’s about 12-inches in diameter
and about 1/8-inch thick (don’t worry about it being a perfect circle –
remember, “rustic” is beautiful :)) Try not to roll too much, since those butter
pieces need to remain intact in order for the dough to stay light and
flaky. </span><br />
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<span style="font-family: inherit;"><o:p></o:p></span></div>
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<a href="http://4.bp.blogspot.com/-jD3AcXftow0/VLAKdVFjmnI/AAAAAAAADWw/XJ4q8JV-mgo/s1600/IMG_9183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-jD3AcXftow0/VLAKdVFjmnI/AAAAAAAADWw/XJ4q8JV-mgo/s1600/IMG_9183.JPG" height="640" width="426" /></span></a></div>
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<span style="font-family: inherit;"> 6) Arrange the fruit on top, leaving about 1 1/2
inches clear around the edge of the dough. To fold the edges, fold the edge
nearest to you toward the center. Rotate the galette and lift the adjacent
piece of edge, and fold toward the center. The important part is really that
there are no cracks where the juices will leak out during baking. <o:p></o:p></span></div>
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<a href="http://4.bp.blogspot.com/-F4dy_f_QPUk/VLAK80RnslI/AAAAAAAADW4/tTuVCehxF0M/s1600/IMG_9184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://4.bp.blogspot.com/-F4dy_f_QPUk/VLAK80RnslI/AAAAAAAADW4/tTuVCehxF0M/s1600/IMG_9184.JPG" height="400" width="266" /></span></a></div>
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<span style="line-height: 107%;"><span style="font-family: inherit;">7)
Brush milk on the crust edges. Sprinkle sugar on the edge. Place in middle rack
for about 45-55 minutes, possibly more depending on how caramelized you want
things. You can rotate halfway through; keep an eye on it to see how it's going. </span></span></div>
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<a href="http://1.bp.blogspot.com/-F4mcHd0xoqo/VLAK_c6VBoI/AAAAAAAADXA/OQ2Jb672aII/s1600/IMG_9188.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://1.bp.blogspot.com/-F4mcHd0xoqo/VLAK_c6VBoI/AAAAAAAADXA/OQ2Jb672aII/s1600/IMG_9188.JPG" height="426" width="640" /></span></a></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">When it's done, lift the parchment paper with the galette
onto a cooling rack. Wiggle the galette loose from the paper and gently pull
parchment paper out while sliding galette to stay on cooling rack. This is
important because it helps air out the underside, which can get soggy. Wait as
long as you can until cutting the first slice, and enjoy! <o:p></o:p></span></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">It should stay good for a few days in the fridge and is
delicious when warmed up a little bit. A
dollop of vanilla ice cream would add a nice touch but it’s great on its own as
well.<o:p></o:p></span></div>
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<span style="font-family: inherit;">I hope you try
some different variations of galettes and please share your ideas with me! :)</span></div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com0tag:blogger.com,1999:blog-31434705.post-77328517045327245402015-01-07T21:33:00.001-06:002015-01-07T21:33:12.046-06:00Christmas Gifts {DIY}<div style="text-align: center;">
The hustle & bustle of the holidays is winding down and the bone chilling temperatures of a Wisconsin winter are unfortunately very much upon us. I have a hard time letting go of Christmas because I really have nothing that exciting to look forward to until May, or whenever warm weather hits. I still have my Christmas tree up - partially due to my denial that Christmas is over, partially due to my laziness, and partially due to the fact that I truly do love the glow it brings to the room. </div>
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<br /></div>
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Now that all the gifts have been given, I can share with you a couple of the homemade gifts I gave some people this year. </div>
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<a href="http://4.bp.blogspot.com/-k96N8o3J_2M/VK329bdbmVI/AAAAAAAADVo/TwhHdjp0ta8/s1600/IMG_8998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-k96N8o3J_2M/VK329bdbmVI/AAAAAAAADVo/TwhHdjp0ta8/s1600/IMG_8998.JPG" height="426" width="640" /></a></div>
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With it being so cold out, I thought it was fitting to make some hand warmers filled with rice and a little bit of mint from my garden. Using pinking shears to cut the edges made this a fairly quick and easy project. </div>
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<a href="http://2.bp.blogspot.com/-Ems7L47eEEQ/VK327LMS3pI/AAAAAAAADVg/POlS4VQzmyw/s1600/IMG_8999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Ems7L47eEEQ/VK327LMS3pI/AAAAAAAADVg/POlS4VQzmyw/s1600/IMG_8999.JPG" height="426" width="640" /></a></div>
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I saw an idea for a jar of Twizzlers made to look like Santa with a black ribbon for a belt and gold buckle - but Ryan gave me the idea to add an extra touch by giving the "Santa" a felt beard & mustache, and then I also made him a "Mrs. Clause" by placing a doily under the cap. They almost looked too cute to eat. :) </div>
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<a href="http://1.bp.blogspot.com/-1DK8qzj7QCA/VK3291KpUBI/AAAAAAAADVs/N2LwfNK8l9Y/s1600/IMG_9005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-1DK8qzj7QCA/VK3291KpUBI/AAAAAAAADVs/N2LwfNK8l9Y/s1600/IMG_9005.JPG" height="426" width="640" /></a></div>
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I admire those of you who take on big craft projects for Christmas gifts and would love to see some of your creations! We are so grateful for all the generous gifts and love we received from friends & family this holiday season. I hope you all had a happy holiday and may you have a joy-filled new year! </div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com1tag:blogger.com,1999:blog-31434705.post-51113391597592101292014-11-24T07:32:00.003-06:002014-11-24T07:32:57.294-06:00Chicken Shawarma with Israeli Salad <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-rItMYL_yfXM/VHKsW-Ls_3I/AAAAAAAADVM/cB74OiVc_EA/s1600/Sunny%2BDays.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-rItMYL_yfXM/VHKsW-Ls_3I/AAAAAAAADVM/cB74OiVc_EA/s1600/Sunny%2BDays.jpg" height="640" width="426" /></a></div>
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I've been branching out in the kitchen with different recipes these days. From fragrant curries, to slow cooker soups, grilled meats, unique homemade pizzas, and more. It has been fun to try new things and change up my weekly menu instead of sticking to the "usual" dishes. I have found that with a little prep the day or night before - I can actually look forward to coming home from work and making dinner because I know the meal is already half-prepped and all I have to do is bake it, or scoop it out of the crock pot. </div>
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With this meal, you can mix all the ingredients up the night before, marinate the chicken - and then simply grill/bake it the next day. You can even make the salad ahead if you want to, but I found it easy enough to chop up while the chicken was in the oven and that way everything is fresh and ready at the same time. </div>
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Have you been trying any new recipes lately? Feel free to share! </div>
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<u><b><br /></b></u></div>
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<u><b>Chicken Shawarma with Israeli Salad</b></u></div>
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<u><b><br /></b></u></div>
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<b>Ingredients:</b><o:p></o:p></div>
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2 lbs chicken thighs (Boneless, skinless or bone in, skin on - which is what I used)<o:p></o:p></div>
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2 T ground cumin<br />
2 T ground coriander<br />
6 cloves minced garlic cloves<br />
2 tsp kosher salt<br />
6 T olive oil<br />
1/4 tsp cayenne<br />
2 tsp turmeric<br />
1 tsp fresh ginger, grated<br />
1 tsp. ground black pepper<br />
2 tsp allspice</div>
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<br /><b>
Instructions:</b><br />
Place all in a bowl and mix. Make a paste. Rub chicken on all sides with the
marinade and let sit 20 minutes (or up to 24 hours refrigerated).<br />
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Preheat oven to 375 F. <o:p></o:p></div>
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<br /></div>
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Heat a cast iron skillet on high heat and grill chicken on
each side for 3-5 minutes until skin is browned. Finish the chicken in the preheated oven
until cooked through – about 35 minutes, checking and flipping after 15
minutes. Broil on high for 5 minutes to
make the skin crispy if desired. Make
sure the chicken reaches a safe temperature of 165 F before serving. <o:p></o:p></div>
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<br /></div>
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Enjoy the chicken over Israeli salad, or with rice and
veggies.<o:p></o:p></div>
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<br /></div>
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<u><b>Israeli Salad </b></u><o:p></o:p></div>
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<br /></div>
<div class="MsoNormal">
<b>Ingredients:</b><br />
2 large tomatoes<br />
1 cucumber (seeds removed or use an English cucumber) <br />
1/2 medium red onion<br />
1 red bell pepper<br />
1 green bell pepper<br />
½ C herbs (I used a blend of fresh basil, mint & cilantro)<br />
Zest of one lemon<br />
Lemon juice (about ½ a lemon)<br />
4 tablespoons olive oil<br />
Salt and pepper, to taste</div>
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<br /><b>
Instructions:</b><o:p></o:p></div>
<div class="MsoNormal">
Chop the first 6 ingredients into a very small fine dice. Place in a large bowl and toss with the lemon zest,
olive oil, lemon juice, salt, pepper. Serve with Grilled Chicken Shawarma.</div>
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<o:p></o:p></div>
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<br /></div>
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Recipes Adapted from <a href="http://www.feastingathome.com/2014/07/chicken-shawarma-recipe.html">Feasting at Home</a></div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com0tag:blogger.com,1999:blog-31434705.post-77189433926700758032014-11-09T11:34:00.002-06:002014-11-09T11:34:25.671-06:00Sundried-Tomato Basil & Mozzarella Chicken Pasta <div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-1rpiQhAqIc4/VF-iEkXFYpI/AAAAAAAADU4/FVDIndSB0LY/s1600/IMG_8973.psd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-1rpiQhAqIc4/VF-iEkXFYpI/AAAAAAAADU4/FVDIndSB0LY/s1600/IMG_8973.psd.jpg" height="640" width="426" /></a></div>
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This is one of those meals that is basically impossible to mess up. It's easy & delicious comfort food with bold flavors that could fool you into believing it was from a fine Italian restaurant. The photo doesn't even make it look that yummy - I apologize. Lighting is never good at night especially when the sun sets at 4pm now. Ugh. Despite how appetizing or unappetizing it looks though - I promise it definitely IS yummy. </div>
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Usually I have some ground rules for myself when ordering at restaurants. It may sound silly, but typically I don't like to order something that I feel I could easily make at home. There are times though that I just have to go with my gut (quite literally) and order whatever sounds best at the time. I feel like if I saw this dish on a menu, I would definitely order it - regardless of my ability to easily make it at home. Because lets be honest, even the easiest meal to make at home is still more difficult than going out to eat. ;)</div>
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Should you choose to stay in and cook your own Italian feast...here is a dish I recommend! </div>
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<u><b>Sundried-Tomato Basil & Mozzarella Chicken Pasta </b></u></div>
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<i>Serves 4-6</i></div>
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<b>Ingredients</b><o:p></o:p></div>
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3 large garlic cloves, minced<o:p></o:p></div>
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4 oz sun-dried tomatoes, julienne cut (packaged, not in oil)
<o:p></o:p></div>
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1 lb chicken breast, cut into smaller pieces<o:p></o:p></div>
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Salt & paprika (for sprinkling on chicken breast) </div>
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<o:p></o:p></div>
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1 cup half and half<o:p></o:p></div>
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1 cup mozzarella cheese, shredded<o:p></o:p></div>
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8 oz penne pasta (for gluten free, use Tinkyada gluten free
brown rice pasta)<o:p></o:p></div>
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1/4 cup fresh basil, chopped (or 1 tablespoon basil if using dry basil)<o:p></o:p></div>
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1/2 cup reserved cooked pasta water (or more)<o:p></o:p></div>
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Red pepper flakes, to taste<o:p></o:p></div>
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Salt, to taste<o:p></o:p></div>
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<br /></div>
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<b>Instructions</b><o:p></o:p></div>
<div class="MsoNormal">
In a large pan, on high heat, saute garlic and sun-dried
tomatoes in 2 tablespoons of oil for 1
minute until garlic is fragrant. Remove sun-dried tomatoes from the pan,
leaving the oil, and add chicken, salted and lightly covered in paprika (for
color) and cook on high heat for 2-3 minutes on each side. Remove from heat.<o:p></o:p></div>
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<br /></div>
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Cook pasta according to package instructions (I always prefer al dente). Reserve some
cooked pasta water. Drain and rinse the pasta with cold water (to stop
cooking).<o:p></o:p></div>
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<br /></div>
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Add sun-dried tomatoes back to the skillet with chicken. Add
half and half and cheese to the skillet, too, and bring to boil. Immediately
reduce to simmer and cook, constantly stirring, until all cheese melts and
creamy sauce forms. Add cooked pasta to the skillet with the creamy sauce, and
stir to combine. Add basil, stir to combine.<o:p></o:p></div>
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Add about 1/2 cup reserved cooked pasta water to thin the
creamy sauce (do not add all water at once - you might need less or more of
it). Season the pasta with salt and more red pepper flakes, to taste, if needed.
Let it simmer for a couple of minutes for flavors to combine.</div>
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Recipe adapted from <a href="http://juliasalbum.com/2014/10/chicken-mozzarella-pasta-with-sun-dried-tomatoes/">Julia's Album</a></div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com0tag:blogger.com,1999:blog-31434705.post-59358407201972093352014-10-21T21:11:00.004-05:002014-10-21T21:11:59.196-05:00Maple Bourbon Chocolate Pecan Pie<div class="separator" style="clear: both; text-align: center;">
<br /><a href="http://2.bp.blogspot.com/-Zz6ir-mvOkg/VEcHX89bj0I/AAAAAAAADUg/z6iXzHIjoas/s1600/piecollage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Zz6ir-mvOkg/VEcHX89bj0I/AAAAAAAADUg/z6iXzHIjoas/s1600/piecollage.jpg" height="456" width="640" /></a></div>
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Pies scare me a little bit. </div>
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<a href="http://4.bp.blogspot.com/-cKz2JyV8hc8/VEcG4MCJg1I/AAAAAAAADUI/sjirGxaCpb0/s1600/IMG_8897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cKz2JyV8hc8/VEcG4MCJg1I/AAAAAAAADUI/sjirGxaCpb0/s1600/IMG_8897.JPG" height="426" width="640" /></a></div>
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Maybe "scare" is the wrong word - but they definitely seem "touchy" and I'm not super confident that they will always turn out. Is the crust done? Overdone? Underdone? Will I cut into it and will it be complete mush? With the filling run out all over the place? So many questions when you make a pie!! I just don't feel that I've mastered the art of pie. Every attempt is a gamble. </div>
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<a href="http://1.bp.blogspot.com/-J0ZjO_MW4UM/VEcG_5JKm6I/AAAAAAAADUQ/8MZGHm-E4uE/s1600/IMG_8898.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-J0ZjO_MW4UM/VEcG_5JKm6I/AAAAAAAADUQ/8MZGHm-E4uE/s1600/IMG_8898.JPG" height="426" width="640" /></a></div>
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Then I go and make a pecan pie (my husband's favorite)...and I'm thinking it turned out great. But I should have known that my husband would consider the addition of chocolate to pecan pie "ruining it." Whoops. I think the chocolate was a delicious addition - but if you share my husband's feelings about pecan pie - feel free to omit it. :) </div>
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<a href="http://3.bp.blogspot.com/-M3LK3q9OY6k/VEcHFilqWWI/AAAAAAAADUY/xni1Ejd9pLs/s1600/IMG_8918.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-M3LK3q9OY6k/VEcHFilqWWI/AAAAAAAADUY/xni1Ejd9pLs/s1600/IMG_8918.JPG" height="640" width="426" /></a></div>
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It didn't stop him from eating half of it...so it couldn't have been that bad, right? :) </div>
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How do you feel about making pies? Are you a pro? Feel free to share your tips with me!</div>
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<b><u>Maple Bourbon Chocolate Pecan Pie</u></b><br />
<i>Makes one 9”pie</i><br />
<i><br /></i>
For the crust, combine the following and press into a 9 inch
pie dish:<br />
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<o:p></o:p></div>
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1 1/4 C graham cracker crumbs<o:p></o:p></div>
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1/4 C butter, melted<o:p></o:p></div>
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Add to the bottom of the crust:<o:p></o:p></div>
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1/2 cup dark chocolate chips (optional)<o:p></o:p></div>
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2 C whole, raw, unsalted pecans<o:p></o:p></div>
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For the pie filling, mix together:<o:p></o:p></div>
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1/2 C butter, melted and cooled slightly <o:p></o:p></div>
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1/2 C light brown sugar, packed<o:p></o:p></div>
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½ cup sugar in the raw<o:p></o:p></div>
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½ cup pure maple syrup<o:p></o:p></div>
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4 eggs, lightly beaten<o:p></o:p></div>
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2 tablespoons Maple Bourbon (or regular bourbon – or if
you’re not into adding alcohol, use vanilla)<o:p></o:p></div>
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1/2 tsp. ground cinnamon<o:p></o:p></div>
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1/4 tsp. ground nutmeg<o:p></o:p></div>
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<b>Directions:</b></div>
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Preheat oven to 350°.</div>
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Pour the egg and sugar mix over the nuts and chocolate in
the prepared pan.<o:p></o:p></div>
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Place the pie dish on a parchment lined cookie sheet and
bake for 35-40 minutes until it is puffed and golden, still slightly jiggly but
cooked through.<o:p></o:p></div>
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Allow to cool (may need to put in the fridge for a while) to
set fully before slicing and serving.<o:p></o:p></div>
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Recipe adapted from <a href="http://feastsforallseasons.com/chocolate-pecan-pie/">Feast for all Seasons</a> </div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com0tag:blogger.com,1999:blog-31434705.post-46731960527069792742014-09-27T17:08:00.003-05:002014-09-27T17:14:48.140-05:00Compost Cookies {for kids' cancer}<div style="text-align: center;">
Sometimes you just need a good cookie.<br />
<br />
I had the pleasure of eating at the glorious Momofuku restaurant when in New York this past January. If you ever go to New York, Momofuku's noodle bar is the place to be. However, perhaps not as well known to some is the somewhat "sweeter" side project - Momofuku's Milk Bar which features, I kid you not, the best cookies on the planet (or that I've tasted). My favorite was the "Compost Cookie" which can be thought of as "everything but the kitchen sink" in a cookie. In a good way. :) <br />
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<a href="http://3.bp.blogspot.com/-zFyCRjoomsw/VCX3lArBWgI/AAAAAAAADTo/rB9uQTycXIo/s1600/IMG_8821.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-zFyCRjoomsw/VCX3lArBWgI/AAAAAAAADTo/rB9uQTycXIo/s1600/IMG_8821.JPG" height="640" width="426" /></a></div>
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These cookies are my attempt at recreating the compost cookies from the Milk Bar. Although these follow the compost cookie concept - I still think the real Milk Bar version is way better, and who knows if I'll ever be able to match it. Too bad I don't live in New York...I would be eating cookies all the time! </div>
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<a href="http://2.bp.blogspot.com/-4ecTQEnvxn8/VCX3k0yNyMI/AAAAAAAADTk/g9s8TTn0UJ8/s1600/IMG_8822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-4ecTQEnvxn8/VCX3k0yNyMI/AAAAAAAADTk/g9s8TTn0UJ8/s1600/IMG_8822.JPG" height="426" width="640" /></a></div>
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I also have the honor of being a part of OXO company's blogger outreach program and was selected to participate in their annual "Bake a Difference" blogging challenge to support the Cookies for Kids' Cancer organization. It is an awesome fundraising program through OXO that gives proceeds from their product sales to support research to develop new, improved treatments for pediatric cancer. </div>
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<b style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 15px; text-align: start;">For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000 pledge to Cookies for Kids’ Cancer. (Look for specially marked OXO products with this sticker at participating retailers.)</b></div>
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<img src="http://www.everydaymaven.com/wp-content/uploads/2014/09/good-cookie-300x300.jpg" /></div>
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<a href="http://2.bp.blogspot.com/-FsfZXpACCPs/VCX3iJGsk6I/AAAAAAAADTc/w2mNPuy2v-Q/s1600/IMG_8825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-FsfZXpACCPs/VCX3iJGsk6I/AAAAAAAADTc/w2mNPuy2v-Q/s1600/IMG_8825.JPG" height="640" width="426" /></a></div>
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To help me "bake a difference", OXO sent me a package full of cookie making essential tools including: </div>
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3-piece cookie cutter set</div>
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Cookie Spatula</div>
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Cupcake icing knife</div>
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3-piece spatula set</div>
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6 piece measuring cup set</div>
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7 piece measuring cup set</div>
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Thank you OXO! :) </div>
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<a href="http://3.bp.blogspot.com/-8baqBBGFkiE/VCX3pnSwzNI/AAAAAAAADT0/HtwwAFVeQJY/s1600/IMG_8826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-8baqBBGFkiE/VCX3pnSwzNI/AAAAAAAADT0/HtwwAFVeQJY/s1600/IMG_8826.JPG" height="426" width="640" /></a></div>
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<b><u>Compost Cookies</u></b></div>
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Adapted from Christina Tosi’s <a href="http://astore.amazon.com/lovvegyogruna-20/detail/0307720497">Momofuku
Milk Bar</a> Cookbook<o:p></o:p></div>
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Recipe notes: I followed Averie’s recipe from Averie
Cooks who followed Tosi’s recipe from the cookbook, however she made quite a
few changes and from her recipe I also made changes so I have to admit this is
a very loose interpretation of the Milk Bar compost cookie recipe. However, the concept of the compost cookie should
in essence be that whatever you have in your kitchen, you use. And that my friends, I followed to a T. </div>
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<b>Ingredients: </b></div>
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<o:p></o:p></div>
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1/2 cup butter, softened<o:p></o:p></div>
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1/2 cup granulated (white) sugar<o:p></o:p></div>
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1/3 cup light brown sugar, tightly packed<o:p></o:p></div>
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1/2 tablespoon maple syrup<o:p></o:p></div>
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1 large egg <o:p></o:p></div>
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1/4 teaspoon vanilla extract<o:p></o:p></div>
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1/2 cup + 2 tablespoons all-purpose flour <o:p></o:p></div>
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1/4 teaspoon baking powder<o:p></o:p></div>
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1/8 teaspoon baking soda<o:p></o:p></div>
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1/2 teaspoon salt <o:p></o:p></div>
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1/2 cup semi-sweet chocolate chips <o:p></o:p></div>
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1/4 cup butterscotch chips<o:p></o:p></div>
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1/4 cup crushed Chex cereal<o:p></o:p></div>
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2 heaping tablespoons old-fashioned rolled oats (half of her
value of 1/3 cup)<o:p></o:p></div>
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1 ½ teaspoons ground coffee <o:p></o:p></div>
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1/2 cup tortilla chips (I would have used potato chips as
the original calls for and I would suggest potato chips but again, I only used
what I had on hand)<o:p></o:p></div>
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1/4 cup mini pretzel pieces<o:p></o:p></div>
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<b>Directions: </b></div>
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Combine the butter, sugars, maple syrup in the bowl of a
stand mixer fitted with the paddle attachment and cream together on medium high
for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla,
and beat for 7 to 8 minutes (it sounds long but that’s what they suggest!).<o:p></o:p></div>
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Reduce the speed to low and add the flour, baking powder,
baking soda, and salt. Mix just until the dough comes together, no longer than
1 minute. Scrape down the sides of the bowl.<o:p></o:p></div>
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Still on low speed, add the chocolate chips, butterscotch
chips, oats, coffee, and mix until just incorporated, about 30 seconds. Add the
chips and cereal (and any other add-ins) and mix on low speed until just
incorporated, taking care not to over mix or break too many of the chips or
cereal pieces.<o:p></o:p></div>
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Depending on how large you want the cookies, you could use a
normal cookie scoop, tablespoon, or even ¼ cup or 1/3 cup to portion out the
dough onto a parchment lined baking sheet. After portioning the dough, pat the
top of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap
and refrigerate for at least 1 hour, or up to 1 week. Do not bake
your cookies from room temperature – they will not bake properly. <o:p></o:p></div>
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Heat the oven to 375F. Bake for 14-16 minutes (check them earlier if
you are making smaller cookies. You want
these ever so slightly crispy but not over baked). The cookies will puff,
crackle, and spread. Note that because of the high butter content in these
cookies, they will be prone to burning around the edges; watch them closely.<o:p></o:p></div>
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Cool the cookies completely on the sheet pans before
transferring to an airtight storage container. <o:p></o:p></div>
josie maehttp://www.blogger.com/profile/12302240566912239378noreply@blogger.com1