tag:blogger.com,1999:blog-2209863940176251662024-03-13T11:30:10.932-04:00Red Lab No. 27Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-220986394017625166.post-69429504801213457312012-09-09T16:26:00.001-04:002013-06-09T22:22:39.930-04:00Dark Chocolate Zucchini Brownies<div style="font-family: Arial,Helvetica,sans-serif;">
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<span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;">Well it’s official, my husband and I do not have green thumbs. We planted a wonderful garden this summer consisting of tomatoes and zucchini. We bought cages for the tomato plants to ensure they would have the proper support to grow nice and tall. We even took extra precaution, making sure there wouldn’t be any nutrient stealing, spacing the plants just right. In short we gave our garden the plush comforts it would need to produce bountiful produce. <br /><br />We had hoped to have plentiful tomatoes and zucchini. In our daydreams we had so much that we had to give them away to friends and family. But reality was far from that. Unfortunately a mysterious animal, we think a deer, had a feast each night while we slept. Due to our garden massacre I instead found myself at the farmers market stocking up on local produce.</span> </span><br /><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
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<span style="font-size: small;">I always find myself making traditional zucchini bread, but EVERYONE
has tried zucchini bread. That’s when I discovered
zucchini brownies on <a href="http://pinterest.com/">Pinterest</a>! WOW, who
knew you could make chocolately goodness out of zucchini?! There were quite a few recipes, but one in
particular by <a href="http://www.theyummylife.com/">Yummy Life</a> stood out. Dark
Chocolate Zucchini Brownies! Not to
mention they’re egg free which intrigued me.
AND they include greek yogurt which I love.</span></div>
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<span style="font-size: small;">I love chocolate. And
I love dark chocolate even more. If you
don’t care for dark chocolate, don’t worry as you can still make these. Simply substitute regular cocoa powder for dark
cocoa. And
before you begin, you’ll want to make sure you have your food processor
handy. Unlike many recipes that call for
shredded zucchini, this one calls for pureed zucchini. For
that reason alone I was excited to try it, as my parents bought me an amazing
<a href="http://www.cuisinart.com/products/food_processors/fp-12dc.html">Cuisinart food processor</a> for my birthday that I wanted experiment with.</span></div>
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<span style="font-size: small;">The brownies came out great.
They were extremely moist and very chocolately. I couldn’t taste the zucchini, but I think it’s
the key ingredient to ensure these brownies are exactly the opposite of
dry. Plus, if you have kids that aren’t
fond of veggies, it’s a great way to sneak in some nutrients without them
knowing. These do have a different taste
compared to traditional brownies. I don’t
quite know how to describe it, except to say that I liked it. Enjoy!</span></div>
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<b><span style="font-size: small;">Dark Chocolate Zucchini Brownies</span></b></div>
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<span style="font-size: small;">Adapted from <a href="http://www.theyummylife.com/Zucchini_Brownies">Zucchini Brownies by Monica, Yummy Life blog</a></span></div>
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<span style="font-size: small;">Serves: 20 – 24 </span></div>
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<span style="font-size: small;">Prep Time: 10 mins.</span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Total Time: 1 hour 5
mins. (includes 25 minutes of cooling)</span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<br /></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Ingredients:</span></div>
<ul style="font-family: Arial,Helvetica,sans-serif;">
<li><span style="font-size: small;">2 cups raw zucchini, chopped</span></li>
<li><span style="font-size: small;">1/4 cup coconut oil</span></li>
<li><span style="font-size: small;">1/2 cup plain greek yogurt (such as <a href="http://www.fageusa.com/">Fage</a>)</span></li>
<li><span style="font-size: small;">1 1/4 cups sugar</span></li>
<li><span style="font-size: small;">1 tablespoon vanilla extract</span></li>
<li><span style="font-size: small;">2 cups whole wheat flour</span></li>
<li><span style="font-size: small;">1/2 cup unsweetened dark cocoa powder </span></li>
<li><span style="font-size: small;">1 1/2 teaspoons baking powder</span></li>
<li><span style="font-size: small;">1 teaspoon kosher salt </span></li>
</ul>
<br />
<span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Frosting:</span><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"><br /></span><br />
<ul>
<li><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> 1 cup semisweet chocolate chips</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> 1/4 cup canned evaporated milk</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> 2 tablespoons butter</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> 1/2 teaspoon vanilla extract</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> 1 cup powdered sugar</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;"> 1/2 cup chopped walnuts (optional)</span></li>
</ul>
<br />
<span style="font-size: small;">Directions:</span><br />
<ol>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Preheat oven to 350˚F.</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>In a food processor puree: zucchini,
coconut oil, yogurt, sugar, and vanilla. Set aside. </span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>In a large bowl combine: flour,
cocoa powder, baking powder, & salt. Use a whisk to mix. Add wet ingredients and stir until well combined
and evenly mixed. </span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Lightly butter the bottom and sides
of a 9x13 pan. Pour brownie batter into
the pan and bake for 20-25 minutes. When
brownies are done, an inserted toothpick will come out clean or with a few
moist crumbs. Cool for 25 minutes before frosting.</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>While brownies cool, make the
frosting by combining chocolate chips, evaporated milk, butter, and vanilla in a
small saucepan. Heat on the stovetop
over low-medium heat. Stir constantly as
chocolate begins to melt (approximately 5 to 8 minutes).</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>After chips have melted and mixture
is smooth add the powdered sugar. Whisk until
smooth. </span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Spread frosting evenly over brownies
and top with chopped nuts.</span></li>
</ol>
<div class="MsoListParagraphCxSpLast" style="font-family: Arial,Helvetica,sans-serif; margin-left: 0.25in; text-indent: -0.25in;">
<span style="font-size: small;">
<br />
<br />
</span></div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com0tag:blogger.com,1999:blog-220986394017625166.post-73057688559684472892012-08-24T08:19:00.000-04:002013-06-09T22:21:25.710-04:00Molasses Spice Cookies<div style="font-family: Arial,Helvetica,sans-serif;">
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #333333; font-size: 13.0pt; mso-bidi-font-weight: bold;">This past weekend my husband and I were invited to
stay with friends at their cabin on Higgins Lake.<span style="mso-spacerun: yes;"> </span>We jumped at the chance and shipped our baby
girl (black lab – Bella) off to Grandma’s house for her own mini vacation while
we escaped to a relaxing getaway.<span style="mso-spacerun: yes;"> </span></span></span></div>
<br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #333333; font-size: 13.0pt; mso-bidi-font-weight: bold;">Of course my mind immediately started to wander, daydreaming
about what type of goodies we could bring.<span style="mso-spacerun: yes;">
</span>With the temperature expected to be a bit cooler, and a hint of Fall in
the air, I thought cookies would be the perfect weekend companion.<span style="mso-spacerun: yes;"> </span>But what type of cookie?</span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #333333; font-size: 13pt;">Whenever I bake cookies, I’m always looking for new
recipes.<span style="mso-spacerun: yes;"> </span>I typically search my favorite food
sites and sort through those that have the best reviews.<span style="mso-spacerun: yes;"> </span>The below recipe happens to be one of
those.<span style="mso-spacerun: yes;"> </span>I must admit I’ve never sought
out a molasses cookie recipe, since I’m more of a chocolate and peanut butter
girl, but when I saw all of the spices I knew I had to try these! </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #333333; font-size: 13pt;">If you’re not familiar with molasses, it’s very
sweet (made from processing sugar cane) and is extremely dark.<span style="mso-spacerun: yes;"> </span>Imagine an almost black pancake syrup.<span style="mso-spacerun: yes;"> </span>I know, not the prettiest picture, but don’t
let this stop you from making these.<span style="mso-spacerun: yes;"> </span>While
in the oven, the molasses works its magic, transforming these into soft, chewy
cookies with an irresistible amount of spice. <span style="mso-spacerun: yes;"> </span>If you like gingerbread cookies, you will LOVE
these. <span style="mso-spacerun: yes;"> </span>I’m already planning to serve these
over the holidays as they’d be perfect for a Christmas party or cookie
exchange.<span style="mso-spacerun: yes;"> </span>Enjoy!</span></span><br />
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<span style="color: #333333; font-size: 13.0pt; mso-bidi-font-weight: bold;"><b>Molasses Spice Cookies</b><br />
Adapted from </span><a href="http://www.food.com/recipe/soft-molasses-cookies-63981"><span style="font-size: 10pt;">Recipe #63981</span></a><span style="color: #333333; font-size: 13.0pt; mso-bidi-font-weight: bold;">, food.com<br />
Yields: 25-35 cookies (depending upon size)<br />
Prep Time:<span style="mso-spacerun: yes;"> </span>1 hour 10 mins (includes 1
hour of chilling dough)<br />
Total Time: 1 hour 40 mins.</span></div>
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<span style="color: #333333; font-size: 13pt;">Ingredients: </span></div>
<ul style="font-family: Arial,Helvetica,sans-serif;">
<li>
<span style="font-size: 10pt;">3/4 cup shortening </span></li>
<li><span style="font-size: 10pt;">1 cup packed brown sugar </span></li>
<li><span style="font-size: 10pt;">1 large egg</span></li>
<li><span style="font-size: 10pt;">1/2 cup molasses </span></li>
<li><span style="font-size: 10pt;">2 1/2 cups all-purpose flour </span></li>
<li><span style="font-size: 10pt;">1/2 teaspoon salt </span></li>
<li><span style="font-size: 10pt;">2 teaspoons baking soda </span></li>
<li><span style="font-size: 10pt;">1 teaspoon ground cinnamon </span></li>
<li><span style="font-size: 10pt;">1 teaspoon ground ginger </span></li>
<li><span style="font-size: 10pt;">1 teaspoon ground allspice </span></li>
<li><span style="font-size: 10pt;">1 teaspoon nutmeg </span></li>
<li><span style="font-size: 10pt;"><a href="http://www.intheraw.com/">Sugar in the Raw</a> (for coating) </span></li>
</ul>
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<span style="color: #333333; font-size: 13pt;">Directions:</span></div>
<ol start="1" style="font-family: Arial,Helvetica,sans-serif;" type="1">
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #333333; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: 10pt;">In a large bowl cream the shortening and brown sugar.</span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #333333; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: 10pt;">Add the egg and molasses.<span style="mso-spacerun: yes;"> </span>Mix well. </span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #333333; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: 10pt;">In a medium bowl combine all dry ingredients (except
Sugar in the Raw); stir to combine well.<span style="mso-spacerun: yes;">
</span>Slowly add dry mixture into the large bowl with egg and sugar
mixture.<span style="mso-spacerun: yes;"> </span>Mix well. </span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #333333; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: 10pt;">Cover and chill dough in the refrigerator for 1 hour.</span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #333333; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: 10pt;">Pre-heat oven to 350</span><span style="color: windowtext;">F</span><span style="font-size: 10pt;"> </span></li>
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<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #333333; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: 10pt;">Remove dough and roll into medium sized balls (slightly
smaller than a golf ball). Sprinkle a plate with Sugar in the Raw, and
roll dough balls through the sugar, evenly coating the outside of each
ball.</span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #333333; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: 10pt;">Place on an ungreased cookie sheet.</span></li>
<li class="MsoNormal" style="background: none repeat scroll 0% 0% white; color: #333333; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: 10pt;">Bake for 8-10 minutes. Let cookies remain on cookie
sheet for a few minutes before removing with a spatula.</span></li>
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Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com4tag:blogger.com,1999:blog-220986394017625166.post-19127799450053049652012-08-15T21:45:00.002-04:002012-08-15T21:47:50.970-04:00Nectarine & Goat Cheese Salad<div style="font-family: Arial,Helvetica,sans-serif;">
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I used to never eat salad.<span style="mso-spacerun: yes;"> </span>Probably because I didn’t like vegetables.<span style="mso-spacerun: yes;"> </span>But over the last few years I’ve come to love vegetables and at times even crave them.<span style="mso-spacerun: yes;"> </span>It’s funny how tastes change.<span style="mso-spacerun: yes;"> </span>When I began eating salad, I slowly eased my way in by selecting only those that were made of iceberg lettuce.<span style="mso-spacerun: yes;"> </span>Now I’m a little bit of a salad snob and prefer those that have dark, luscious greens like romaine or spinach.<span style="mso-spacerun: yes;"> </span>Not only do they taste good, but they’re more nutritious for you as well.</div>
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And toppings?!<span style="mso-spacerun: yes;"> </span>Oh how I love salads with unique toppings.<span style="mso-spacerun: yes;"> </span>One of my favorite salads that we eat regularly throughout the week is <a href="http://redlab27.alissahebert.com/2012/02/spinach-salad-with-salmon-dried.html">Spinach Salad with Salmon & Dried Cherries</a>.<span style="mso-spacerun: yes;"> </span>Besides dried cherries some of my favorite toppings are avocadoes, roasted sweet potatoes, toasted pine nuts, and the list goes on.<span style="mso-spacerun: yes;"> </span>Hence the recipe for this unique dish!<span style="mso-spacerun: yes;"> </span></div>
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It all began at work when my manager offered my co-workers and I some of her salad.<span style="mso-spacerun: yes;"> </span>It looked very intriguing with nectarines scattered on top, whole walnut pieces, and goat cheese (chevre). <span style="mso-spacerun: yes;"> </span>When I took my first bite, WOW, what a combination!<span style="mso-spacerun: yes;"> </span>The sweetness of the nectarines, followed by the crunch of the walnuts, and creamy goat cheese was out of this world.<span style="mso-spacerun: yes;"> </span>I was hooked and knew I had to re-create this at home.<span style="mso-spacerun: yes;"> </span>I hope you enjoy it as much as I do.<span style="mso-spacerun: yes;"> </span></div>
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<b>Nectarine & Goat Cheese Salad</b></div>
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Original recipe by Alissa Hebert</div>
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Serves: 2 </div>
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Prep Time:<span style="mso-spacerun: yes;"> </span>10 mins.</div>
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Total Time:<span style="mso-spacerun: yes;"> </span>20 mins.</div>
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Ingredients:<br />
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<i>Salad</i></div>
<ul>
<li>4 cups spring mix <i style="mso-bidi-font-style: normal;">or your favorite greens such as arugula, spinach, etc</i>.</li>
<li>1 nectarine (or peach if preferred)</li>
<li>2 oz. chevre (goat cheese)</li>
<li>1/2 cup walnuts </li>
</ul>
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<i>Dressing</i></div>
<ul>
<li>1 tablespoon white wine vinegar</li>
<li>2 teaspoons honey</li>
<li>1 teaspoon Dijon mustard</li>
<li>1/4 teaspoon sea salt </li>
<li>1/4 teaspoon pepper</li>
<li>2 tablespoons olive oil </li>
</ul>
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Directions:</div>
<ol>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Preheat oven to 350˚F.<span style="mso-spacerun: yes;"> </span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Assemble dressing in a small bowl by combining: vinegar, honey, mustard, salt and pepper.<span style="mso-spacerun: yes;"> </span>While whisking, slowly add in the olive oil.<span style="mso-spacerun: yes;"> </span>Cover and refrigerate.</li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Toast walnuts by placing on a baking sheet and bake for 8-10 minutes.<span style="mso-spacerun: yes;"> </span>Remove when <span style="mso-spacerun: yes;"> </span>walnuts have a hint of brown and become fragrant.</li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span><span style="mso-spacerun: yes;"></span>Place spring mix in a large bowl or on a large plate.<span style="mso-spacerun: yes;"> </span></li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Cut the nectarine into 6 to 8 slices.<span style="mso-spacerun: yes;"> </span>Place on top of the spring mix.</li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Evenly distribute the toasted walnuts over the salad.</li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Break apart the goat cheese into mini bite size pieces.<span style="mso-spacerun: yes;"> </span>This can be done by using a spoon to scoop small dollops, or use a knife to cut mini pieces.<span style="mso-spacerun: yes;"> </span>Distribute evenly on top of the salad.</li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Drizzle with desired amount of dressing and serve.</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com0tag:blogger.com,1999:blog-220986394017625166.post-38608463834052971822012-08-06T21:31:00.002-04:002012-08-06T21:31:26.801-04:00Tomato Chickpea Salad<div style="font-family: Arial,Helvetica,sans-serif;">
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In
the summer there always seems to be an abundance of tomatoes at our house.<span style="mso-spacerun: yes;"> </span>We have a small garden with a few kinds, but
we also try different varieties from our farmers market.<span style="mso-spacerun: yes;"> </span>I love having fresh tomatoes readily on hand to
garnish sandwiches and burgers or to simply eat cherry tomatoes as a quick
snack.<span style="mso-spacerun: yes;"> </span><br />
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Since
we have a stock supply of tomatoes, I have a basil plant that I keep on my back
porch for easy picking.<span style="mso-spacerun: yes;"> </span>Fresh basil has
a wonderful flavor and pairs extremely well with tomatoes.<span style="mso-spacerun: yes;"> </span>Taking all this into account, you can say I’ve
gotten pretty creative with tomato recipes.<span style="mso-spacerun: yes;">
</span>My favorite snack or appetizer has to be <a href="http://redlab27.alissahebert.com/2011/06/tomato-basil-mozzarella-appetizers.html">Tomato, Basil & MozzarellaPoppers</a>.<span style="mso-spacerun: yes;"> </span>But this week I discovered a
new dish from a recipe I found on <a href="http://pinterest.com/">Pinterest</a>.<span style="mso-spacerun: yes;">
</span>This is a cold, refreshing side dish that you can serve with just about
any meal.<span style="mso-spacerun: yes;"> </span>And the best part is it’s
extremely easy to put together.<span style="mso-spacerun: yes;"> </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3v47n-9N_F4/UCBt6di6fzI/AAAAAAAABFc/q8pOyOgjnEE/s1600/_MG_8483_r1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-3v47n-9N_F4/UCBt6di6fzI/AAAAAAAABFc/q8pOyOgjnEE/s640/_MG_8483_r1.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garbanzo Beans/Chickpeas</td></tr>
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The
key ingredients are grape tomatoes, garbanzo beans (chickpeas), and basil.<span style="mso-spacerun: yes;"> </span>Keep in mind that you can always cut whole
tomatoes into bite size pieces if you don’t have grape tomatoes accessible.<span style="mso-spacerun: yes;"> </span>If you’re not familiar with chickpeas, they
have a mild nutty flavor and are <a href="http://ruchiurvashi.hubpages.com/hub/Benefits-of-chickpeas-health-and-nutrition-information">rich in minerals</a>.<span style="mso-spacerun: yes;"> </span>They’re quite popular in vegetarian dishes as
they’re an <a href="http://bodyandhealth.canada.com/channel_section_details.asp?text_id=5042&channel_id=9&relation_id=26047">excellent source of protein</a>.<span style="mso-spacerun: yes;"> </span>Just
one cup of chickpeas contains 29% of your recommended protein intake.<span style="mso-spacerun: yes;"> </span>If that doesn’t entice you, just know that
this salad is healthy and will leave you feeling invigorated.<span style="mso-spacerun: yes;"> </span>Give it a try during these hot summer months.<span style="mso-spacerun: yes;"> </span>After all, it’ll only take you 10 minutes to
assemble.<br />
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<a href="http://4.bp.blogspot.com/-kJaKnVMoIBc/UCBub8TgEKI/AAAAAAAABFs/WNdoBnPiV2Y/s1600/_MG_8515_r1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-kJaKnVMoIBc/UCBub8TgEKI/AAAAAAAABFs/WNdoBnPiV2Y/s640/_MG_8515_r1.jpg" width="500" /></a></div>
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<b>Tomato
Chickpea Salad</b><br />
Adapted from <a href="http://greenlitebites.com/2011/06/20/chickpea-and-tomato-salad-with-fresh-basil/">Green Lite Bites blog</a><br />
Serves: 4 to 5 people<br />
Prep Time: 5 minutes<br />
Total Time:<span style="mso-spacerun: yes;"> </span>10 minutes</div>
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Ingredients:</div>
<ul style="font-family: Arial,Helvetica,sans-serif;" type="disc">
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 (15.5
oz.) can garbanzo beans (chickpeas) </li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1
pint grape tomatoes</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">25
large basil leaves</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 ½ teaspoons
garlic, minced</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1
tablespoon red wine vinegar</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 tablespoon
apple cider vinegar</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2
teaspoons olive oil</li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/2
tablespoon honey </li>
<li class="MsoNormal" style="mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">pinch
of salt</li>
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Directions:</div>
<ol>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Drain chickpeas and rinse in a strainer to
remove the starch.<span style="mso-spacerun: yes;"> </span>Place in a large
bowl.</li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Chop the basil and cut the tomatoes in half.<span style="mso-spacerun: yes;"> </span>Add to the bowl and combine with the chickpeas.</li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Add remaining ingredients to the bowl.<span style="mso-spacerun: yes;"> </span>Stir to combine well.</li>
<li><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span></span></span>Refrigerate for 30 minutes before serving.<span style="mso-spacerun: yes;"> </span>Serve cold.</li>
</ol>
</div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com2tag:blogger.com,1999:blog-220986394017625166.post-29834944312288570472012-07-31T21:18:00.005-04:002012-07-31T21:57:36.223-04:00Baked Sweet Potato Chips<div style="font-family: Arial,Helvetica,sans-serif;">
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<span style="font-family: Arial,Helvetica,sans-serif;">You may be wondering why you haven’t seen any new posts on
Red Lab 27. With the summer being so
busy, I decided to take it off and truly enjoy it. After today, however, I plan to post more
frequently, so please continue to visit and check for new recipes! </span>
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To start back up, I thought I’d share an easy recipe with
you. Baked sweet potato chips. I LOVE chips.
They’re crunchy, salty, and addictive.
Sure they’re not healthy, especially if you eat more than the
recommended serving (and I almost always do).
With that said, I typically buy <a href="http://www.fritolay.com/our-snacks/baked.html">Baked Lay’s potato chips</a> to stock our kitchen cabinet. At least they’re somewhat healthier. Baked Lay’s are good, but have you ever tried
homemade potato chips? If you haven’t, then you are missing out!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-qIE4lmoHv30/UBh9petbqfI/AAAAAAAABD0/OzW8VhNG6dQ/s1600/_MG_8355_r1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-qIE4lmoHv30/UBh9petbqfI/AAAAAAAABD0/OzW8VhNG6dQ/s640/_MG_8355_r1.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A mandoline will create thin slices that are consistent in size</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/--SW02M8q-Kc/UBh-D7FT6ZI/AAAAAAAABD8/X5flf391SNI/s1600/_MG_8358_r1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/--SW02M8q-Kc/UBh-D7FT6ZI/AAAAAAAABD8/X5flf391SNI/s640/_MG_8358_r1.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
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Homemade chips taste better than any packaged ones you’ll
find at the grocery store. There are so
many options for seasonings. Experiment
with different spices, or if you prefer a more traditional taste, stick to
using salt. The best part about these potato
chips is that they’re warm when you eat them!
Think of chocolate chip cookies.
Aren’t they a million times better when served fresh out of the oven? The same is true for chips. Trust me, you won’t be able to get enough of
these chips!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"></td><td style="text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-v-iJeZvoMh8/UBh-WxYTvZI/AAAAAAAABEE/66K1zGQRuqo/s640/_MG_8377_r1.jpg" style="margin-left: auto; margin-right: auto;" width="500" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-TFBNGS_5cCo/UBh-u5Vlm8I/AAAAAAAABEM/NvQ_SjumUT8/s1600/_MG_8380_r1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-TFBNGS_5cCo/UBh-u5Vlm8I/AAAAAAAABEM/NvQ_SjumUT8/s640/_MG_8380_r1.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The slices will shrink in size when cooked</td></tr>
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These can be made at home by simply using an old fashioned
knife to slice all the potatoes.
However, to cut the potatoes very thin and have a consistent thickness
(1/8 inch), I would recommend purchasing a mandoline. A mandoline is a cooking utensil that quickly
allows you to slice fruits or vegetables by running them over a sharp
blade. Not only does it slice extremely thin (much better
than I could by hand), but it can also julienne. They even come with a safety guard to protect
your fingers. I have never owned a
mandoline until recently, and I must say that it makes cutting that much
easier. If you’re looking for an
affordable mandoline, I suggest the <a href="http://www.amazon.com/gp/product/B001F5RSEK/ref=as_li_qf_sp_asin_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001F5RSEK&linkCode=as2&tag=relano27-20">Progressive International HGT-11 Folding Mandoline Slicer</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=relano27-20&l=as2&o=1&a=B001F5RSEK" style="border: none !important; margin: 0px !important;" width="1" />that I recently
purchased.<br />
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<a href="http://2.bp.blogspot.com/-CLbJxlA09gY/UBh--WbVwdI/AAAAAAAABEU/3zgNNAWFm-I/s1600/_MG_8393_r1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-CLbJxlA09gY/UBh--WbVwdI/AAAAAAAABEU/3zgNNAWFm-I/s640/_MG_8393_r1.jpg" width="500" /></a></div>
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<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<b>Baked Sweet Potato Chips</b></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
Adapted from <a href="http://www.simplecomfortfood.com/2011/06/12/seasoned-sweet-potato-chips/">Simple Comfort Food</a> </div>
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Serves: 4 people</div>
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Prep Time: 10 mins.</div>
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Total Time: 30 mins.</div>
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Ingredients:</div>
<ul>
<li>2 medium sized sweet potatoes</li>
<li>1 1/2 tablespoons olive oil</li>
<li>1/2 teaspoon sea salt (or kosher salt)</li>
</ul>
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Supreme Seasoning (<i>optional</i>):</div>
<ul>
<li>1/2 teaspoon sea salt (or kosher salt)</li>
<li>1/4 teaspoon pepper </li>
<li>1/4 teaspoon garlic powder </li>
<li>1/4 teaspoon cayenne pepper </li>
<li>1/4 teaspoon cumin powder </li>
<li>1/4 teaspoon nutmeg </li>
<li>1/2 teaspoon paprika</li>
</ul>
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Directions:</div>
<ol>
<li>Preheat oven to 400˚F. </li>
<li><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Wash potatoes and slice to 1/8 inch thick. The skin can be left on or if preferred,
peeled and removed.</li>
<li><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Place potato slices in a large bowl. Add olive oil and toss, making sure to evenly
coat all slices. </li>
<li><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>If making the supreme seasoning (optional),
combine all the ingredients in a small bowl and mix well. </li>
<li><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Arrange potato slices in a single layer on metal
baking sheets. Lightly sprinkle one side
with sea salt or the supreme seasoning. Bake
for 10 minutes.</li>
<li><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Remove from the oven and turn the slices over to
the other side. Lightly sprinkle with the
remaining sea salt or supreme seasoning.
</li>
<li><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Bake for 10-12 minutes, until the centers are
soft (and slightly golden brown) and the edges are crisp. Transfer to a bowl and serve while warm.</li>
</ol>
</div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com1tag:blogger.com,1999:blog-220986394017625166.post-46112829665718499122012-04-24T21:16:00.001-04:002012-04-24T21:16:51.345-04:00Frozen Blueberry Yogurt Bites<div style="font-family: Arial,Helvetica,sans-serif;">
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<span style="font-size: small;">Now that my husband and I are eating healthier I’m always on
the lookout for nutrious snack ideas. Or,
in other words, snack alternatives that won’t break the calorie bank. I admit it, I love snacks. Unfortunately I used to come home from work
ravished, and eat snacks as I cooked dinner. I would eat potato chips and any
other crunchy foods I could find in the kitchen. Some people crave sweet, some crave salt, but
when I want a snack I’m looking for foods that pack a CRUNCH. </span></div>
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<span style="font-size: small;">I think the majority of my problem stemmed from eating foods
that didn’t satisfy my hunger. I find it
crazy that eating something as small as a hardboiled egg can curb hunger. One hard boiled can contain as much as 6.5
grams of protein. That’s what satisfies
your hunger! After experiencing this first
hand, I now look for protein in my snacks.
I keep healthy snacks on hand (granola bars, nuts, etc) at work so I
didn’t fall into the common vending machine trap. </span></div>
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<span style="font-size: small;">It just so happens that the below recipe will become one of
my new snacks to have on hand. When I
stumbled across the recipe I thought what a great idea! Greek yogurt is packed with protein (<a href="http://www.fitsugar.com/Side-Side-Nutritional-Comparison-Greek-Yogurt-2849115">approximately10-15 grams per container</a>) and blueberries have their own great <a href="http://www.womenfitness.net/blueberries.htm">health benefits</a>.</span></div>
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<a href="http://3.bp.blogspot.com/-bESD5xPYd-0/T5dNXYsqDgI/AAAAAAAAA1Q/nLNXex8Fo3M/s1600/_MG_8325_r1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-bESD5xPYd-0/T5dNXYsqDgI/AAAAAAAAA1Q/nLNXex8Fo3M/s640/_MG_8325_r1.jpg" width="500" /></a></div>
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<span style="font-size: small;">This recipe was definitely worth a try. I almost didn’t make it, however, as the
original recipe calls for using a toothpick to hand dip each blueberry in the
yogurt. NO THANK YOU. I knew that would take forever and my
patience would run short. Instead I
figured out the perfect combination of blueberries and yogurt. That way, all that’s needed is to stir the
two ingredients together and spread them onto a baking pan. No toothpicks needed!</span></div>
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<a href="http://3.bp.blogspot.com/-F2Rd6kHWkBM/T5dN2EBlNdI/AAAAAAAAA1Y/M8topQr5XS4/s1600/_MG_8337_r1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-F2Rd6kHWkBM/T5dN2EBlNdI/AAAAAAAAA1Y/M8topQr5XS4/s640/_MG_8337_r1.jpg" width="500" /></a></div>
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<a href="http://1.bp.blogspot.com/-5eYVrN9kkAw/T5dOLefdOMI/AAAAAAAAA1g/y7qE1uLIRfM/s1600/_MG_8341_r1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-5eYVrN9kkAw/T5dOLefdOMI/AAAAAAAAA1g/y7qE1uLIRfM/s640/_MG_8341_r1.jpg" width="500" /></a></div>
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<span style="font-size: small;">These came out great.
The honey flavored Greek yogurt
adds a nice subtle flavor and while the frozen berries provide a slight
‘crunch’ (perfect for me!). These would make
a great snack on a hot summer day! I’ve
found that storing the berries in a re-sealable bag, in the freezer, makes for
an easy snack to grab while you’re on the run.
Just a grab a few and enjoy!</span><br />
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<b><span style="font-size: small;">Frozen Blueberry Yogurt Bites </span></b></div>
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<span style="font-size: small;">Adapted from <a href="http://fluffimama.blogspot.com/2012/03/yogurt-covered-blueberries.html">The Caffeinated Chronicles of Supermom</a></span></div>
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<span style="font-size: small;">Serves: 1 cup</span></div>
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<span style="font-size: small;">Prep Time: 5 mins.</span></div>
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<span style="font-size: small;">Total Time: 65 mins.
(includes 1 hour of freezing)</span></div>
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<span style="font-size: small;">Ingredients:</span></div>
<ul>
<li><span style="font-size: small;">1 cup fresh blueberries</span></li>
<li><span style="font-size: small;">1/4 cup honey flavored
Greek yogurt (such as <a href="http://www.oikosyogurt.com/greek-yogurt/fat-free-greek-yogurt/">Dannon Oikos</a>)</span></li>
</ul>
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<span style="font-size: small;">Directions:</span></div>
<ol>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Place yogurt in a medium bowl and add
blueberries.</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Gently use a spoon to stir and coat the
blueberries with yogurt.</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Pour yogurt covered blueberries onto a baking
sheet. Separate the blueberries so that
they do not touch.</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Place baking sheet in the freezer and allow to
freeze for 1 hour. </span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>After frozen, remove blueberries from the baking
sheet. Add to a re-sealable bag and
place in the freezer.</span></li>
</ol>
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</div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com5tag:blogger.com,1999:blog-220986394017625166.post-5476015676658504292012-04-07T13:44:00.001-04:002012-04-07T14:21:52.246-04:00Healthy Egg Salad Sandwiches<div style="font-family: Arial,Helvetica,sans-serif;">
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<span style="font-size: small;">With the holiday right around the corner there’s no doubt
that you or someone in your family will be dying Easter eggs. When I was younger my dad and I would dye a
few dozen. The question is what do you
do with that many eggs when Easter is over?
</span></div>
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<span style="font-size: small;">Hard boiled eggs are great paired with breakfast or they can
also serve as a nice protein snack (averaging 6 grams). If you’re like me and would tire of eating an
egg each day, then make egg salad sandwiches!
I used to love when my mom would pack this sandwich for me in my school
lunch. Now, looking back, I think there
was probably a good amount of mayo that was added to make them so creamy. That’s
why I thought I’d re-create this nostalgic sandwich but make a healthier
version. Instead of using mayo, I replaced
it with <a href="http://www.linda-rd.com/blog/what-is-greek-yogurt-brands-nutrition-facts-recipes/">Greek yogurt</a>. Greek yogurt is
very thick and has a rich, creamy consistency.
Not to mention it’s packed with a good amount of protein. Keep in mind substituting Greek yogurt for
mayo can easily be done with various dishes (ex: chicken salad sandwiches) and
provide the same tasty result without the guilt.</span></div>
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<span style="font-size: small;">Also, I have a huge time saving tip if you do not have left
over Easter eggs. Did you know that you
can buy hard boiled eggs in the store?! You
can! And the best part is they’re
already peeled!!!! They’re by <a href="http://www.egglandsbest.com/egglands-eggs/hard-cooked-peeled.aspx">Eggland’s Best</a> and are kept near the fresh eggs.
I know you might be thinking that’s a rip off as hard boiled eggs are so
easy to make. But are they? Think about how much time is spent boiling and
peeling them. I HATE peeling the shells. Even if you think you’ve fully de-shelled
them, there’s always (ALWAYS!) a tiny bit of shell that remains and manages to
make its way into the mix. AND with
these eggs, they’re cooked perfectly.
The yolk is never under or over cooked.
It’s a perfect golden yellow. I
can honestly say I will never make hard boiled eggs again. Buying them is just too easy. They also come in a nice re-sealable bag that
allows us to store them in refrigerator and quickly grab a snack when we’re on
the go.</span></div>
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<span style="font-size: small;">These egg salad sandwiches came out great. The spices included were not overpowering and
next time I’d like to experiment with adding a little more mustard or perhaps
some dill as well. This salad tastes amazing
on toasted bread. Instead of using
regular sandwich bread I decided to try <a href="http://www.pepperidgefarm.com/ProductDetail.aspx?catID=994#">Pepperidge Farm Deli Flats</a>. They’re a very thin roll that’s perfect for
sandwiches. The best part is they’re
only 100 calories! They taste delicious and
provide more support (no more falling apart!) for heavier sandwiches. We enjoyed topping our sandwiches with fresh
spinach, but if you don’t like spinach, try topping yours with lettuce or
tomatoes. Enjoy!</span></div>
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<b><span style="font-size: small;">Healthy Egg Salad Sandwiches</span></b></div>
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<span style="font-size: small;">Adapted from <a href="http://101cookbooks.com/">101Cookbooks.com</a></span></div>
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<span style="font-size: small;">Serves: 3</span></div>
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<span style="font-size: small;">Prep Time: 10 mins.</span></div>
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<span style="font-size: small;">Total Time: 15 mins.</span></div>
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<br /></div>
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<span style="font-size: small;">Ingredients:</span></div>
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<span style="font-size: small;"></span></div>
<ul>
<li><span style="font-size: small;">
2 tablespoons plain Greek yogurt</span></li>
<li><span style="font-size: small;">
1/4 teaspoon salt </span></li>
<li><span style="font-size: small;">1/4 teaspoon pepper</span></li>
<li><span style="font-size: small;">
1/4 teaspoon lemon juice</span></li>
<li><span style="font-size: small;">
2 stalks celery, chopped</span></li>
<li><span style="font-size: small;">
1/2 bunch chives, chopped</span></li>
<li><span style="font-size: small;">
1 tablespoon Dijon mustard</span></li>
<li><span style="font-size: small;">6 large hard boiled eggs</span></li>
<li><span style="font-size: small;">fresh baby spinach (optional) or lettuce if preferred</span></li>
<li><span style="font-size: small;">
<a href="http://www.pepperidgefarm.com/ProductDetail.aspx?catID=994#">Pepperidge Farm Deli Flats</a> or whole grain bread, toasted</span></li>
</ul>
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<span style="font-size: small;">Directions:</span></div>
<ol>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>In a large mixing bowl, combine first 7
ingredients; stir to combine well.</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Slice hard boiled eggs into quarters; add to large
mixing bowl.</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Using a fork combine all ingredients. Mash eggs to desired consistency.</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Assemble sandwich: place spinach on top of toasted bread, add egg
salad on top of spinach, and top with toasted bread.</span></li>
</ol>
<br /></div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com0tag:blogger.com,1999:blog-220986394017625166.post-46172347587059045172012-03-24T14:57:00.000-04:002012-04-07T13:46:30.477-04:00Natural Cherry Crispy Treats<div style="font-family: Arial,Helvetica,sans-serif;">
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<span style="font-size: small;">A few months ago a good friend of mine made a new type of
Rice Krispies Treat using more natural ingredients than Kellogg’s famed version. I know exactly what you’re thinking…they
can’t possibly taste as good. WRONG! When people think of healthy ingredients they
often associate them with a bland taste.
Trust me, try this recipe will squash those myths and have you hooked. I used to love Rice Krispies Treats and all
their varieties (especially peanut butter flavored!), but now I can honestly
say I will NEVER make them again. These Natural
Cherry Crispy Treats are so tasty that they put traditional Rice Krispies Treats
to shame.</span></div>
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<span style="font-size: small;">Butter and a whole bag of marshmallows are the key
ingredients within <a href="http://www.ricekrispies.com/en_US/recipes/the-original-treats.html#/en_US/recipes/the-original-treats">Kellogg’s Rice Krispies Treats</a> . Natural Cherry Crispy Treats, on the other
hand, are prepared with natural peanut butter, honey, and dried cherries. They also use <a href="http://www.kashi.com/products/kashi_puffs_original">Kashi 7 Whole Grains cereal</a>
instead. What’s great about Kashi 7
Whole Grains cereal is that it contains no added sugar and a whopping 18 grams
of whole grains! It also
has a variety of puffs, flakes, and nuggets which give Natural Cherry Crispy Treats
an irresistible texture.</span><br />
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<span style="font-size: small;">There’s one suggestion I’d like to make, before you begin, and
that’s to buy natural peanut butter. You
may very well have a typical brand at home such as <a href="http://www.jif.com/Products/Details?categoryId=64">Jiff</a>, but natural peanut
butter is a million times better. I
tried natural peanut butter for the first time, shortly before discovering this
recipe, and was utterly amazed by the taste.
I had ignored natural peanut butters at the store because the top
portion of the jar was filled with liquid.
I thought it looked odd and unappetizing. Since the oils naturally separate, all that’s
needed after opening a jar of natural peanut butter is to stir the mixture with
a knife until everything has been equally distributed. There are a variety of brands to choose from,
but my personal favorites are any of <a href="http://www.cooktj.com/content/trader-joes-valencia-creamy-salted-peanut-butter">Trader Joe’s </a>or <a href="http://www.kremaproducts.com/">Krema</a>. Even <a href="http://www.smuckers.com/products/category.aspx?groupId=2&categoryId=11">Smucker’s</a> produces natural peanut
butter. See what selections your grocery
store has to offer!</span></div>
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<span style="font-size: small;">After the first time I made these bars, my husband and I
were addicted. Since we recently
started eating healthy, these serve as a sweet snack (or dessert!) that doesn’t
sabotage our calorie count for the day (163 calories per serving). And the best part about making Natural
Cherry Crispy Treats………no more messy marshmallow clean up!</span><br />
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<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<b><span style="font-size: small;">Natural Cherry Crispy Treats</span></b></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Adapted from <a href="http://www.foodnetwork.com/recipes/ellie-krieger/crispy-rice-treats-recipe/index.html">Cripsy Rice Treats by Ellie Krieger,Foodnetwork.com</a></span></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Serves 12 (1 serving = 2.5 x 3 in. square)</span></div>
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<span style="font-size: small;">Prep Time: 10 minutes.</span></div>
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<span style="font-size: small;">Total Time: 40
minutes (includes 30 minutes of cooling)</span></div>
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<span style="font-size: small;"><br /></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Ingredients:</span></div>
<ul style="font-family: Arial,Helvetica,sans-serif;">
<li><span style="font-size: small;">1/2 cup honey </span></li>
<li><span style="font-size: small;">1/2 cup natural peanut butter </span></li>
<li><span style="font-size: small;">6 cups <a href="http://www.kashi.com/products/kashi_puffs_original">Kashi 7 Whole Grains cereal </a></span></li>
<li><span style="font-size: small;">2/3 cup dried cherries, chopped </span></li>
<li><span style="font-size: small;">non stick cooking spray</span></li>
<li><span style="font-size: small;">wax paper</span></li>
</ul>
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<span style="font-size: small;"><br /></span></div>
<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Directions:</span></div>
<ol style="font-family: Arial,Helvetica,sans-serif;">
<li><span style="font-size: small;">Spray a 9x13 inch cake pan with non stick cooking spray. Set aside.</span></li>
<li><span style="font-size: small;">In a large mixing bowl add cereal and chopped cherries. Set aside.</span></li>
<li><span style="font-size: small;">In a small pot, over low-medium heat, combine honey and peanut butter. Stir until completely melted (approximately 2-3 minutes).</span></li>
<li><span style="font-size: small;">Add honey-peanut butter mixture to the large mixing bowl. Using a large spoon, mix and stir the ingredients until cereal is fully coated; equally distribute the mixture.</span></li>
<li><span style="font-size: small;">Pour mixture into the prepared pan and evenly spread across. Place a large piece of wax paper on top, fully covering the pan. Using hands or a smaller rectangular baking pan, firmly press the mixture into the pan. This will flatten the mixture and as well as help keep its form.</span></li>
<li><span style="font-size: small;">Place in the refrigerator for 30 minutes before cutting and serving. <i>Note: In the summer I keep these stored in the refrigerator as they’re nice and refreshing when served cold.</i></span></li>
</ol>
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<br /></div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com2tag:blogger.com,1999:blog-220986394017625166.post-55485019735783171582012-03-18T09:16:00.000-04:002012-03-18T09:18:38.962-04:00Salmon with Mango Kiwi Salsa<div style="font-family: Arial,Helvetica,sans-serif;">
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<span style="font-size: small;">Recently I’ve come across a new website called
<a href="http://myrecipes.com/">myrecipes.com</a>. It features recipes from
one of my favorite magazines (<a href="http://www.cookinglight.com/">Cooking Light</a>).
That’s where I found the salmon recipe below. Remember, if you’re not fond of salmon, I still
encourage you to try it or one of my other salmon recipes: <a href="http://redlab27.alissahebert.com/2011/06/dry-rubbed-salmon-with-cucumber-relish.html">Dry-Rubbed Salmon with Cucumber Relish</a>, <a href="http://redlab27.alissahebert.com/2011/03/eat-like-royalty.html">Salmon with Honey Mustard Glaze</a>, or <a href="http://redlab27.alissahebert.com/2011/03/never-bored-with-salmon.html">Chili Garlic Glazed Salmon</a>. The reason being that my husband always used
to say he did not care for salmon. He
said what many others say…‘it has a fishy taste’. Well, that perception changed when I started
cooking it at home, since it’s my favorite fish! I think the key to introducing salmon to
someone is by preparing it many different ways.
Some recipes may have a sweet taste, while others spicy, etc. Through experimentation with many meals my
husband now LOVES salmon. That’s why I
was excited to try out this recipe; just another possibility.</span></div>
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<span style="font-size: small;">Because we eat salmon quite often (2 to 3 times per week), I
make things easier on myself by buying a large fillet of salmon (2-3 lbs) on
the weekend and cutting it into 6 oz. serving sizes. Then I place 2 fillets in a Ziploc bag (quart
size works perfectly) and freeze them. When
I know we’re going to make salmon I simply pull a bag out of the freezer, the
night before, and let it thaw in the fridge.
Now our house is always conveniently stocked with salmon. It can’t get any easier than that! </span></div>
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<span style="font-size: small;">The below recipe is quite simple and what I like is that you
have the option to cook it in a skillet or bake it in the oven. With summer quickly approaching, you can
easily grill it as well! Before you
begin chopping and assembling the salsa, watch the following video links to
learn how to <a href="http://www.youtube.com/watch?v=MIxdS-xzXbU">easily peel kiwi</a> and <a href="http://www.youtube.com/watch?v=lvLdPjpELyU">quickly dice mangoes</a>.
Trust me, you’ll save yourself time.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Juicy Mangoes! </td></tr>
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<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7187/6846610808_e7854940bf_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm8.staticflickr.com/7187/6846610808_e7854940bf_b.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh Cilantro! My favorite herb!</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7055/6992736573_85be019e62_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm8.staticflickr.com/7055/6992736573_85be019e62_b.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mango Kiwi Salsa - DELISH!</td></tr>
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<span style="font-size: small;">When the fillets came out of the oven, they looked
delicious! For the finishing touch I
topped them with the mango kiwi salsa as well as served some on the side each. When looking at the completed dish, you’d
swear it came right out of a seafood restaurant. It’s hard to believe that an elegant dish
like this can be so easily prepared at home.
We couldn’t wait to dig in! The salmon
tasted wonderful. It had a nice, sweet
taste while the salsa tasted light and refreshing. With every bite we couldn’t help but think
summer is right around the corner. </span><br />
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<span style="font-size: small;"><b>Salmon with Mango Kiwi Salsa</b></span></div>
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<span style="font-size: small;">Adapted from <a href="http://www.myrecipes.com/recipe/marinated-salmon-with-mango-kiwi-relish-10000000592358/">Marinated Salmon with Mango Kiwi Relish,Cooking Light</a></span></div>
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<span style="font-size: small;">Serves: 2</span></div>
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<span style="font-size: small;">Prep Time: 20 mins.</span></div>
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<span style="font-size: small;">Total Time: 32 mins.</span></div>
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<b><span style="font-size: small;">Ingredients:</span></b></div>
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<b><span style="font-size: small;">Salmon-Marinade:</span></b></div>
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<ul>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>1 tablespoon honey</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>2 teaspoons low-sodium soy sauce</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>1 teaspoon olive oil</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>1/4 teaspoon black pepper</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>2 (6 oz.)
salmon fillets </span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Non Stick Cooking spray</span></li>
</ul>
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<b><span style="font-size: small;">Mango Kiwi Salsa:</span></b></div>
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<ul>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>1/2 cup peeled mango, diced</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>1/2 cup peeled kiwifruit, cubed</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>1/4 cup fresh cilantro, chopped</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>1/4 cup orange juice</span></li>
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<b><span style="font-size: small;">Directions:</span></b></div>
<ol>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>In a small bowl, combine all marinade ingredients (except
for cooking spray). Mix thoroughly; pour
into a medium sized Ziploc bag. <i>Note: If choosing the option to bake
fillets, pre-heat oven to 400˚F.</i></span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Add salmon fillets to Ziploc bag; seal and place in the
refrigerator. Marinate for 10 minutes (or longer if desired); turn
occasionally.</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>While fish marinates, assemble salsa. Combine all ingredients; stir well. Place in refrigerator. </span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Remove fish from Ziploc bag; discard marinade. </span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Cook in a skillet (option A) or bake in the oven
(option B). Follow accordingly: <br /><br /><i>Option A:</i><i> </i> Lightly
coat a large skillet or grill pan with non stick cooking spray. Add fish; cook
5 minutes on each side or until the fish flakes easily when tested with a fork.
<br /><i><br />Option B:</i><i> </i>
Lightly coat a baking sheet with non stick cooking spray. Bake at 400˚F for 10-12 minutes or until the
fish flakes easily when tested with a fork.
<br /><br /></span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Top fillets with mango kiwi salsa as well as serve on
the side. Serve and enjoy!</span></li>
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</div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com0tag:blogger.com,1999:blog-220986394017625166.post-32161915466123780052012-03-11T20:37:00.000-04:002012-03-11T20:37:08.818-04:00Brussels Sprouts with Carrots & Almonds<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Many times I find myself deciding what type of side dish to make
with dinner. With summer quickly
approaching, as well as my birthday (the big THREE O), my husband and I have
vowed to eat healthier and exercise more.
This helps narrow our selection. Or
maybe ‘narrow’ isn’t the right word. I’ve
found that you can eat a lot of vegetables for not very many calories at
all. I guess you could say this is a learning
experience and has opened new doors for me.
There are so many vegetables we’ve never tried. For instance Brussels sprouts.</span></div>
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<span style="font-size: small;">I know what you’re thinking….yuck! Isn’t that the vegetable that everyone
despises? The one that causes kids to turn
their noses up in disgust? Yes, that’s
the one I’m talking about. I thought
those same exact things myself. Actually,
I’m not quite sure why I didn’t move onto the next recipe when I stumbled
across this one. Ohhh I remember what
caught my attention. One serving size of this dish is
only <a href="http://www.myrecipes.com/recipe/brussels-sprouts-carrots-with-almonds-10000000384780/">84 calories</a>.</span><br />
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<span style="font-size: small;">I decided to give Brussels sprouts a try. Okay, I admit I wasn’t brave enough to eat
them alone. I enjoy carrots and almonds which is why I thought this recipe
would be perfect for easing me into Brussels sprouts. Plus, as I searched online, I learned that
Brussels sprouts offer some great <a href="http://www.healthdiaries.com/eatthis/11-health-benefits-of-brussels-sprouts.html">health benefits</a>. Not only do Brussels sprouts help lower
cholesterol, but they also help fight against cancer and even prevent some
forms of cancer. What else? They are extremely high in Vitamin K (one cup
contains 273.5% of the recommended dietary allowance). They’re also a great source of Vitamin C (one
cup contains over 161% of the recommended dietary allowance). </span><br />
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<span style="font-size: small;">With all of the above health benefits, how could we go wrong
with this dish? I made it to go along with
one of our favorite salmon dinners (<a href="http://redlab27.alissahebert.com/2011/03/eat-like-royalty.html">Honey Mustard Glazed Salmon</a>) and we were
quite surprised. Never having experienced
Brussels sprouts, we felt they tasted very similar to cooked broccoli. The carrots, almonds, and tad bit of brown
sugar really pulled this side dish together by creating an ever so faint sweet
taste. The verdict: give Brussels
sprouts a try!</span><br />
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<b><span style="font-size: small;">Brussels Sprouts with Carrots & Almonds</span></b>
<br />
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<span style="font-size: small;">Adapted from <a href="http://www.myrecipes.com/recipe/brussels-sprouts-carrots-with-almonds-10000000384780/">Brussels Sprouts and Carrots with Almonds,Cooking Light</a></span></div>
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<span style="font-size: small;">Servings: 4 </span></div>
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<span style="font-size: small;">Prep Time: 10 mins.</span></div>
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<span style="font-size: small;">Total Time: 20 mins.</span></div>
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<span style="font-size: small;">Ingredients:</span></h3>
<ul style="font-family: Arial,Helvetica,sans-serif;" type="disc">
<li class="MsoNormal"><span style="font-size: small;">1 tablespoon butter </span></li>
<li class="MsoNormal"><span style="font-size: small;">1 1/2 cups (2 inch) julienne-cut
carrot</span></li>
<li class="MsoNormal"><span style="font-size: small;">3 cups Brussels sprouts,
quartered </span></li>
<li class="MsoNormal"><span style="font-size: small;">2 tablespoons fresh parsley,
minced</span></li>
<li class="MsoNormal"><span style="font-size: small;">1 tablespoon sliced almonds,
toasted</span></li>
<li class="MsoNormal"><span style="font-size: small;">1 teaspoon brown sugar</span></li>
<li class="MsoNormal"><span style="font-size: small;">1/4 teaspoon salt</span></li>
<li class="MsoNormal"><span style="font-size: small;">1/8 teaspoon black pepper</span></li>
</ul>
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<span style="font-size: small;"> </span></h3>
<h3 style="font-family: Arial,Helvetica,sans-serif; font-weight: normal;">
<span style="font-size: small;">Directions:</span></h3>
<ol>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span> In a large nonstick skillet melt butter over medium
heat. Add carrots; sauté 4 minutes. </span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Add Brussels sprouts; sauté 5 minutes or until
crisp-tender. </span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Add parsley, almonds, brown sugar, salt, and pepper. Stirring constantly, cook until the sugar
melts (approximately 30 seconds).</span></li>
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</div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com0tag:blogger.com,1999:blog-220986394017625166.post-70214933278347082682012-03-03T21:44:00.000-05:002012-03-04T09:59:26.876-05:00Mushroom & Green Bean RisottoThis past weekend marks a very special date for me. Exactly one year ago today I created Red Lab
27. I always thought it would be fun to have
a blog, but I never knew what to write about.
Luckily at that time there were many new changes happening in my
life. My new job brought me a different
city to explore and eventually I stumbled upon the local library. Checking out cookbooks was much more fun than
buying them, plus there was an endless supply.
With all the new dishes I was making, I finally had a subject to write
about. As an added benefit, I knew that
if I had my own blog, my tech savvy husband would be so proud. <br />
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Trying a new recipe each week and blogging about it has become
a true passion of mine. Because of Red
Lab 27, I’ve made new connections and friends.
I can’t begin to explain how rewarding it is when followers I don’t know
leave comments on my site about a recipe they’ve tried! More
than anything I love inspiring people to cook.
You don’t have to be a professional chef to produce amazing dishes at
home. I’m by no means a pro, but in the eyes
of my husband I am, and that’s what counts!</div>
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For Red Lab 27’s one year anniversary I wanted to make one
of my favorite dishes. But which
one?! That’s when I realized I hadn’t
shared this recipe for Mushroom & Green Bean Risotto! If you’ve never tried Risotto it’s a popular
Italian dish made of rice, that’s cooked in broth, to a creamy consistency. Y-U-M! </div>
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Please be forewarned that this dish takes time. It’s not hard, it just takes patience. At the very end you’ll find yourself standing
by the stove, stirring for a half hour, as the broth is slowly absorbed into
the rice mixture. The original
directions say to stir constantly.
What?! The first time I made this
meal I stirred and stirred for the full half hour (no breaks!). However, the 2<sup>nd</sup> time around I
stirred for a minute, put some dishes away, and continued stirring with little
breaks in between. This worked just as
well and didn’t affect the taste.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7061/6950781975_16eec70dce_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm8.staticflickr.com/7061/6950781975_16eec70dce_b.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh green beans and mushrooms</td></tr>
</tbody></table>
</div>
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Before you begin this dish, you may be wondering where to
find a few of the ingredients. Dried
porcini mushrooms can be found in the produce section of your grocery
store. Dried mushrooms are typically kept
refrigerated, near the fresh mushrooms. I had to spend some time searching for the
short-grain rice. Who knew there were so
many kinds of rice lengths! But it’s
very important to buy short-grain rice, as it easily absorbs liquid and will
cook more quickly. I used gluten free, <a href="http://www.lundberg.com/products/rice/2_lb_rice_varieties/Organic_Short_Grain_Brown_Rice.aspx">Lundberg Short Grain Brown Rice</a>. Also, do not cheat and buy <a href="http://www.kraftrecipes.com/kraftcheese/parm.aspx">Kraft Parmesan Cheese</a>. Buy
real Parmigiano-Reggiano cheese and grate it yourself. Freshly grated Parmigiano-Reggiano is
absolutely amazing! There's no comparison. Trust me, if you put
in the effort to make this dish, you want to properly finish it. This cheese is a little more expensive (approx.
$10 for a block) and can be found near the fine cheeses.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7185/6804671020_420b259a53_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm8.staticflickr.com/7185/6804671020_420b259a53_b.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soaking the dried porcini mushrooms</td></tr>
</tbody></table>
</div>
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This dish is sinfully delicious and has become one of our regulars
now. My husband described it as a “techno
party” in his mouth. While I was taking
the pictures for my blog, we couldn’t contain ourselves and were sneaking bites
here and there, until the photos were done.
When you take your first bite, your heart will melt and you’ll feel as
if you’re dining at an exquisite Italian restaurant. Also, did I mention that this dish is healthy
too?! <a href="http://www.cookinglight.com/">Cooking Light</a> provided the
nutritional value of 434 calories in one serving (1 ¾ cup). What a great dinner option! Enjoy!<br />
<br />
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<b>
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<b><b>
</b></b><br />
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<b><b>Mushroom & Green Bean Risotto</b></b></div>
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Adapted from <a href="http://www.myrecipes.com/recipe/mushroom-brown-rice-risotto-50400000118578/">Mushroom-Brown Rice Risotto, Cooking Light</a></div>
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Serves 4</div>
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Prep Time: 45 mins.</div>
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Total Time: 1 hour 5 mins.</div>
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<h3>
<b>
Ingredients:</b></h3>
<ul type="disc"><b>
</b>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 1/2 teaspoons kosher salt,
divided</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 cup short-grain brown rice</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/2 cup dried porcini
mushrooms (approximately .5 oz.)</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">3 cups hot water</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2 tablespoons olive oil,
divided</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1 pound button mushrooms,
sliced</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">3 cups green beans (cut into
1 inch pieces)</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/2 teaspoon black pepper,
divided</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/2 cup vidalia onion, minced</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/2 cup white wine</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/2 cup Parmigiano-Reggiano
cheese, grated </li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">1/4 cup fresh flat-leaf
parsley, chopped</li>
<li class="MsoNormal" style="mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;">2 teaspoons fresh thyme,
chopped</li>
<b>
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<h3>
<b>
</b>Directions:</h3>
<ol>
<li>Bring a medium saucepan of water to a boil and add 1 teaspoon salt. Stir
in rice. Reduce heat and simmer for 15
minutes. Drain and set aside. Note: Rice
will not be done, this is ok.</li>
<li>Place dried porcini mushrooms in a medium bowl. Cover mushrooms with 3 cups hot water. Let stand for 15 minutes. Using a sieve, drain
over a bowl; reserve liquid. Chop porcini.</li>
<li>Heat 1 tablespoon oil in a large skillet (with tall sides) over
medium-high heat. Add sliced, fresh mushrooms.
Sauté for 8 minutes or until moisture evaporates and mushrooms begin to
brown; stir occasionally. </li>
<li>Stir in chopped porcini, green beans, 1/4 teaspoon salt, and 1/4 teaspoon
black pepper. Cook for 2 minutes or
until the green beans are crisp-tender. Place mushroom mixture in a large bowl
and keep warm.</li>
<li>Return skillet to medium-high heat.
Add remaining 1 tablespoon oil. Sauté onion for 4 minutes or until
tender. </li>
<li>Add rice to the skillet and cook for 2 minutes; stir occasionally. Add
remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper; combine well.</li>
<li>Stir in wine and cook for 2 minutes or until the wine evaporates; stir
constantly. </li>
<li>Add 1/2 cup reserved mushroom liquid to rice mixture. Stir constantly for 3 minutes or until the
liquid is almost absorbed. Repeat until the mushroom liquid is gone (approximately
30 minutes total). </li>
<li>
Add grated Parmigiano-Reggiano, parsley, and thyme; stir to combine
well. </li>
<li>If desired sprinkle with
additional Parmigiano-Reggiano cheese before serving. Enjoy!</li>
<b>
</b></ol>
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<b>
</b>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com5tag:blogger.com,1999:blog-220986394017625166.post-60426812466388905632012-02-20T21:33:00.000-05:002012-02-20T21:33:04.990-05:00Thai Chicken Pizza<div style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><span style="font-style: normal; font-weight: normal;">What American doesn’t love pizza? I think it’s funny that whenever my mom visits my husband and I, and we ask her what she wants to eat for dinner, she responds by saying let’s order pizza! She loves pizza. I think she could eat it every day and not get tired of it. I love pizza too, but over the years my taste has changed. When I was young I used to love Pizza Hut's deep dish pizza. When my husband and I were dating we would order Papa John’s deep dish or Domino’s thin crust pizza. And since we moved to Whitmore Lake we’ve found there aren’t many pizza chains that are nearby. There’s a new, family owned pizza joint (<a href="http://www.mickeypizza.com/">Mickey’s Pizza</a>) that has become our favorite, but many nights we decide to make our own pizza.</span></span></div>
<span style="font-size: small;"><span style="font-style: normal; font-weight: normal;"><span style="font-family: inherit;"> </span></span></span>
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<span style="font-size: small;">Making pizza at home is quite simple and I think you’ll prefer
the taste. Not only can you customize it
to your liking (heavy sauce, light cheese, extra pepperoni, etc.) but you can
use fresh ingredients as well. You can
take the easy route and buy pre-made dough (brands such as Boboli, etc) or you
can make your own from scratch. Making
your own pizza dough from scratch is not hard at all. If you’re making pizza during the week, after
you get home from work, you will most likely find that you want to eat ASAP and
not wait 30 minutes or more for the dough to rise. I always find myself in this situation so
instead I buy a dough mix (<a href="http://www.marthawhite.com/products/ProductDetail.aspx?catID=293&prodID=662">Martha White’s Deep Pan Pizza Crust Mix</a>) and simply
add water and oil. Only 5 minutes!</span></div>
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<span style="font-size: small;">I guarantee if you try making your own pizza, you’ll love
it. And it only takes approximately 10
minutes to bake. That’s faster than frozen
pizzas you can buy at the store! Once you
master making your own pizzas you’ll want to experiment with toppings. That’s how the recipe below originated. While my husband and I were in England, this
past Fall, I ordered chicken Thai pizza for dinner one night. I had never heard of such a pizza, but knew
from the toppings I would love it. This
is definitely not your traditional pizza.
It’s made with a Thai peanut sauce and topped with chicken, shredded
carrots, snow peas, bean sprouts, roasted peanuts and cilantro. I was mesmerized after I took my first
bite. It was soooo good. </span></div>
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<span style="font-size: small;">I knew I wanted to make this when we returned home and the recipe
below is just that. I’ve made some modifications
to the original recipe, but I also noticed that the reviewers said it tastes
very similar to <a href="http://www.cpk.com/menu/#Pizzas">California Pizza Kitchen’s Thai Chicken Pizza</a>.</span></div>
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<span style="font-size: small;">If you’re like me, there’s a few ingredients below that you may
not have readily available at home. For
instance, oyster sauce. You can find
oyster sauce and hoisin sauce in the Asian section at your local grocery
store. Kikkoman is a widely known brand
for soy sauce and I discovered that they also make <a href="http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10521&fam=105">oyster sauce</a>. You’ll also see that fresh ginger is used in
making this sauce. If you’ve never
worked with fresh ginger, don’t let it scare you. You can find ginger root sold in the produce
department. To cook with it simply break
off one of the knubs, use a spoon or vegetable peeler to remove the skin, and mince it. I found this <a href="http://www.dailymotion.com/video/xd2188_how-to-peel-slice-mince-ginger_school">short video tutorial</a> quite helpful. Also, the smell of fresh ginger is like no
other. It’s absolutely refreshing! And if you cut too much, make sure to put the
rest down your garbage disposal so that its exhilarating aroma can take care of
any lingering smells. </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7065/6913505367_fb927b47a8_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm8.staticflickr.com/7065/6913505367_fb927b47a8_b.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh ginger</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7070/6913506487_2428c261b4_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm8.staticflickr.com/7070/6913506487_2428c261b4_b.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Watch out! There's a new pizza sauce in town!</td></tr>
</tbody></table>
<br />
<span style="font-size: small;">When the pizza finished baking, I could barely wait to dig
in. I took my first bite and WOW, it was
amazing! Just like the pizza I had in
England! The peanut sauce is absolutely
addictive. Not only do you have a
wonderful sauce that is new to your palette, but you also have the crunch of snow
peas and beans sprouts exploding like fireworks in your mouth. This pizza was out of this world! One of my favorite pizzas is barbeque chicken
pizza, but I have to say that this is my new, all time favorite pizza. And what I love about this pizza is that it’s
so unique. I’m already planning to make
it and serve small slices as an appetizer at my next party. Try this pizza, you will not be disappointed!</span></div>
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<span style="font-size: small;"><b>Thai Chicken Pizza</b><br />Adapted from <a href="http://www.food.com/recipe/california-pizza-kitchen-thai-chicken-pizza-62778">recipe# 62778 by Kimke</a>, food.com<br />Yields: 2 medium pizzas<br />Prep time: 25 mins.<br />Total Time: 40 mins</span><br />
<br />
<b><span style="font-size: small;">Ingredients:</span></b><span style="font-size: small;"> </span><span style="font-size: small;"> </span><br />
<span style="font-size: small;">
</span><br />
<span style="font-size: small;"><b>Thai Peanut Sauce</b></span>
<br />
<ul>
<li>
<span style="font-size: small;">1/2 cup peanut butter </span></li>
<li><span style="font-size: small;">1/2 cup hoisin sauce </span></li>
<li><span style="font-size: small;">1 tablespoon honey </span></li>
<li><span style="font-size: small;">2 teaspoons red wine
vinegar </span></li>
<li><span style="font-size: small;">2 teaspoons minced
ginger </span></li>
<li><span style="font-size: small;">1 teaspoon minced
garlic </span></li>
<li><span style="font-size: small;">2 tablespoons sesame
oil </span></li>
<li><span style="font-size: small;">2 teaspoons soy sauce </span></li>
<li><span style="font-size: small;">1 teaspoon chili sauce
</span></li>
<li><span style="font-size: small;">1 tablespoon oyster
sauce </span></li>
<li><span style="font-size: small;">2 tablespoons water </span></li>
</ul>
<span style="font-size: small;">
</span><br />
<span style="font-size: small;"><b>Thai Chicken</b></span>
<br />
<ul>
<li>
<span style="font-size: small;">1/2 tablespoon sesame
oil </span></li>
<li><span style="font-size: small;">1 boneless, skinless chicken
breast (approximately 10-10.5 oz.), cut into 1/2 inch cubes </span>
</li>
</ul>
<br />
<span style="font-size: small;"><b>Pizza Toppings</b></span>
<span style="font-size: small;">
</span><br />
<ul>
<li>
<span style="font-size: small;">2 pizza dough, buy
pre-made or a package mix (such as <a href="http://www.marthawhite.com/products/ProductDetail.aspx?catID=293&prodID=662">Martha Whites Deep Pan Pizza Crust Mix</a>)</span></li>
<li><span style="font-size: small;">2 cups shredded
mozzarella cheese </span></li>
<li><span style="font-size: small;">4 scallions, sliced
diagonally </span></li>
<li><span style="font-size: small;">1/2 cup white bean
sprouts </span></li>
<li><span style="font-size: small;">1/2 cup shredded
carrots </span></li>
<li><span style="font-size: small;">1/2 cup snow peas</span></li>
<li><span style="font-size: small;">4 tablespoons roasted
peanuts, chopped </span></li>
<li><span style="font-size: small;">2 tablespoons fresh cilantro,
chopped </span>
</li>
</ul>
<br />
<b><span style="font-size: small;">Directions:</span></b>
<br />
<ol start="1" style="font-family: Arial,Helvetica,sans-serif;" type="1">
<li class="MsoNormal"><span style="font-size: small;">If using dough mix (vs.
pre-made pizza crust), follow instructions on the package to assemble dough. Cover and set aside in a warm place such
as the microwave. </span></li>
<li class="MsoNormal"><span style="font-size: small;">In a small pan over medium
heat combine all sauce ingredients.
Stir and bring to a boil. Reduce
to low heat and simmer for 2 minutes.
Set sauce aside.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Trim ends off snow peas and
cut pods in half. In a small pot or
skillet, add 1 tablespoon water and steam the snow peas over medium
heat. Remove when peas are crisp/tender
and water has evaporated (approximately 2-3 minutes).</span></li>
<li class="MsoNormal"><span style="font-size: small;">Pre-heat oven to 450˚F.</span></li>
<li class="MsoNormal"><span style="font-size: small;">In a small skillet heat 1/2 tablespoon
sesame oil over medium heat. Add
chicken pieces and cook until no longer pink inside (approximately 5-6
minutes total). </span></li>
<li class="MsoNormal"><span style="font-size: small;">Remove chicken and place in a
medium bowl. Add 1/4 cup sauce;
stir until all pieces are evenly coated.
Set aside.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Lightly drizzle olive oil
over 2 small to medium sized baking sheets (round or rectangular); use a cooking
brush to spread evenly. Press and shape dough into each pan.</span></li>
<li class="MsoNormal"><span style="font-size: small;"> Bake dough for 3 to 4 minutes; just long
enough for the dough to slightly harden (this will ensure no soggy
pizza!). Remove and begin to assemble the pizzas.</span></li>
<li class="MsoNormal"><span style="font-size: small;">With the remaining sauce, divide
between each pizza; spread evenly over the dough with the back of a spoon. </span></li>
<li class="MsoNormal"><span style="font-size: small;">Top each with pizza with 3/4
cup cheese. Add and evenly
distribute the chicken pieces, green onions, shredded carrots, and snow
peas.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Sprinkle the remaining cheese
(1/2 cup) over each pizza and their toppings. Sprinkle the chopped peanuts, evenly,
over the pizzas. </span></li>
<li class="MsoNormal"><span style="font-size: small;">Bake for 9-11 minutes or
until the cheese begins to bubble. </span></li>
<li class="MsoNormal"><span style="font-size: small;">Remove from the oven and top
with bean sprouts and cilantro.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Slice and serve!</span></li>
</ol>
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</div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com0tag:blogger.com,1999:blog-220986394017625166.post-91937258381649686632012-02-12T19:54:00.001-05:002012-02-12T20:05:44.511-05:00Heart Shaped Chocolate Chip Pancakes<div style="font-family: Arial,Helvetica,sans-serif;">
</div>
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<span style="font-size: small;">Valentine’s Day is right around the corner. Girlfriends and wives always look forward to
this day. Roses, frilly heart shaped
boxes of chocolate, champagne, fancy dinners, diamonds, and the list goes
on. Can you blame them? Even if your guy isn’t romantic this may be
the one time of year that he is. And
let’s face it, this is a holiday that’s more for women than men. In other words a guy’s gift for his lady will
be judged much more than a girl’s gift will be for her guy. I think that’s why so many guys hate
Valentine’s Day (and Sweetest Day). It’s
frightening to think about all the pressure to make it perfect. </span></div>
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<br /></div>
<div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;">I have to say over the years I’ve been that lucky girl who’s
spoiled by her boyfriend (now husband).
I’m sure all his friends will tease him if they keep up with my blog,
but I can honestly say, hands down, that I have the most romantic and
thoughtful husband in the world. One of
my favorite Valentine’s Day memories is when we celebrated our first
Valentine’s Day together as a married couple.
We were out to dinner and he surprised me with a little box. I definitely was not expecting jewelry
considering we had just celebrated our wedding a few months earlier. But inside the box was a beautiful, antique,
gold cameo locket necklace. Why was it
so special to me? I’ve ALWAYS wanted an
antique cameo necklace. I had seen them
at antique stores and always thought I’d buy one for myself <i>someday</i>. Well he remembered this from years past and bought
me one! </span><br />
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<tr><td class="tr-caption" style="text-align: center;">My cameo locket</td></tr>
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<span style="font-size: small;">Or there was the Valentine’s Day when we were dating and he
made me breakfast in bed with heart shaped, chocolate chip pancakes that were
absolutely delicious! I found out months
later that he practiced making them during the week so they’d turn out just
right that day (seriously how did I get this lucky?!).</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Cook the pancake inside of the cookie cuter - Make sure to sprinkle with chocolate chips!</td></tr>
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<span style="font-size: small;">The true meaning of
Valentine’s Day isn’t about gifts, it’s about making your loved one feel
special and know how much you appreciate them.
To this day those heart shaped pancakes are still engraved on my
brain. That’s why I wanted to share this
post with you. This is a simple way you
can show your sweetie how much you love them.
Everyone can make pancakes (<a href="http://www.bettycrocker.com/Products/Bisquick/Story?nicam1=paid_search&nichn1=Google&nipkw1=%7Bkeyword%7D&niseg1=Brand_BC&creativeID1=Baking_Bisquick&esrc=11165">Bisquick</a> please!) and with the right tools
(a large heart shaped cookie cutter) you can make these decadent, heart shaped,
chocolate chip pancakes. And ladies if
you’re making these for your guy who doesn’t have a sweet tooth, simply substitute
banana slices for the chocolate chips.
And remember, if you don’t have time to celebrate during the week (Valentine’s
Day falls on Tuesday this year) then wait and celebrate the following weekend
like we’re doing. Whatever you do, enjoy
it, and spoil your loved one with love.</span><br />
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<b><span style="font-size: small;">Heart Shaped Chocolate Chip Pancakes</span></b>
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<span style="font-size: small;">Original recipe by Alissa Hebert</span></div>
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<span style="font-size: small;">Serves: 4</span></div>
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<span style="font-size: small;">Prep Time: 5 mins.</span></div>
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<span style="font-size: small;">Total Time: 20 mins.</span></div>
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<b><span style="font-size: small;">Ingredients:</span></b></div>
<ul>
<li><span style="font-size: small;">pancake Mix (brands such as Bisquick or Hungry Jack)</span></li>
<li><span style="font-size: small;">water </span></li>
<li><span style="font-size: small;">semi sweet chocolate chips</span></li>
<li><a href="http://www.pamcookingspray.com/non-stick-spray-products/original-spray-oil/"><span style="font-size: small;">Pam No Stick Cooking Spray</span></a></li>
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<b><span style="font-size: small;">Tools Needed:</span></b></div>
<ul>
<li><span style="font-size: small;"><a href="http://www.meijer.com/s/wilton-comfort-grip-cookie-cutter-heart/_/R-196898">Large Heart Shape Cookie Cutter</a><br /><i>Note: These can be purchased at major grocery chains and
cooking stores</i></span></li>
</ul>
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<b><span style="font-size: small;">Optional:</span></b></div>
<ul>
<li><span style="font-size: small;">confectioners sugar </span></li>
</ul>
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<span style="font-size: small;">Directions:</span></div>
<ol>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Make
pancake batter by following directions as stated on box of pancake mix. </span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Add an additional 1/4 cup of water (this will
make the batter easier to spread). Stir
until well combined.</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Pre-heat a large skillet over low-medium
heat. Spray inside and outside edges of
the heart cookie cutter. </span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Place cookie cutter in pre-heated pan and allow
to heat for 30 seconds. </span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Pour batter into cookie cutter. Quickly sprinkle chocolate chips on top of
batter.</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Cover skillet with lid and cook for approximately
1 minute. Remove lid and use tongs to carefully
remove the cookie cutter (use caution as the cookie cutter will be hot).</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Using a spatula, flip the pancake cover and cook
until the bottom is cooked.</span></li>
<li><span style="font-size: small;"><span style="-moz-font-feature-settings: normal; -moz-font-language-override: normal; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>If desired lightly sprinkle with confectioners
sugar for an extra nice treat! Note:
this is also a good way to cover any blemishes.</span></li>
</ol>
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</div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com2tag:blogger.com,1999:blog-220986394017625166.post-28627586104284905892012-02-10T22:19:00.002-05:002012-02-11T19:16:33.745-05:00Taco Scoops<div style="font-family: Arial,Helvetica,sans-serif;">
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<span style="font-size: small;">Are you ready for some football?!!!!! This past weekend not
only did we celebrate traditional Sunday Super Bowl, but we also celebrated
Madden Fest. Yes, my husband and his
friends have a Madden football league.
He even made it to the Final Four with his team! There were big stakes on the line this year: money, bragging rights, and yes a very large
trophy with the winners name to be engraved.
Of course I wanted my hubby to win, but secretly I was praying that we
wouldn’t be taking home the ‘beautiful’ trophy. </span></div>
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</span></span><br />
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<span style="font-size: small;">Imagine my dilemma of deciding what to make for 2 Super Bowl
parties! Sure, the game is on TV, but
what matters most to me are the commercials and snacks. LOTS of snacks. But if you’re going to a party you need to
think outside of the box because everyone always brings a dip. So what to make? I decided for Super Bowl Sunday that I would
make my <a href="http://redlab27.alissahebert.com/2011/12/mini-boston-cream-pies.html">Mini Boston Cream Pies</a> since there probably wouldn’t be a lot of
sweets. But for Madden Fest I made one
of my most popular appetizers….Taco Scoops.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">The key ingredient - Tostitos Scoops</td></tr>
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<span style="font-size: small;">A lot of friends and family members reach out to me and ask
if I can recommend any good appetizer recipes.
Well this is it! This is THE
one! Not only is it easy, but they taste
absolutely delicious! </span></div>
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<span style="font-size: small;">Why do people love these appetizers so much? 1. Who doesn’t love tacos? 2. Who
doesn’t love tacos that aren’t messy?
That’s the beauty of this recipe.
The filling is simply taco meat and cheese. But how do these transform into an elegant
appetizer that’s not messy? <a href="http://www.fritolay.com/our-snacks/tostitos-scoops-chips.html">Tostitos Scoops</a>. The meat mixture is spooned into
the Tostitos Scoops, sprinkled with cheese, and baked in the oven. When they come out they’re topped with a dollop of sour
cream that has been mixed with taco seasoning. </span><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9u6QL0YC48o/TzXZmjvjO2I/AAAAAAAAAwY/fvdCogiVfq4/s1600/_MG_7722_r1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-9u6QL0YC48o/TzXZmjvjO2I/AAAAAAAAAwY/fvdCogiVfq4/s640/_MG_7722_r1.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The final stats!</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-FGlMbR2ofAg/TzXZ5-tQ8BI/AAAAAAAAAwg/icbH9BH4_x4/s1600/_MG_7720_r1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-FGlMbR2ofAg/TzXZ5-tQ8BI/AAAAAAAAAwg/icbH9BH4_x4/s640/_MG_7720_r1.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Madden Fest 2012 Champion - Kevin Klockziem</td></tr>
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<span style="font-size: small;">Our guests tried these for the first time after one true Madden
champion remained (congrats Kevin Klockziem!).
I made half a batch and in
minutes these were gone and I quickly put another round in the oven. The guys loved them! These make for the perfect appetizer because
they’re bite sized and contained in the scoop. No mess! </span><br />
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<b><span style="font-size: small;">Taco Scoops</span></b>
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<span style="font-size: small;">Adapted from <a href="http://www.food.com/recipe/lindas-taco-scoop-appetizers-265329">recipe# 265329 by Linda’s Busy Kitchen</a>,
food.com</span></div>
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<span style="font-size: small;">Serves: 80-90 scoops</span></div>
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<span style="font-size: small;">Prep Time: 20 mins.</span></div>
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<span style="font-size: small;">Total Time: 30 mins.</span><br />
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<span style="font-size: small;">Ingredients:</span><br />
<ul>
<li><span style="font-size: small;"> 1 lb. ground beef</span></li>
<li><span style="font-size: small;"> 1 (1.25 oz.) package taco seasoning, divided</span></li>
<li><span style="font-size: small;"> 1/3 cup water</span></li>
<li><span style="font-size: small;"> 1 cup mexican blend cheese, divided</span></li>
<li><span style="font-size: small;"> 1 cup chunky salsa</span></li>
<li><span style="font-size: small;"> 1 bag Tostitos Scoops</span></li>
<li><span style="font-size: small;"> 1 (8 oz.) container sour cream</span></li>
</ul>
<span style="font-size: small;"><br />Directions:</span><br />
<ol>
<li><span style="font-size: small;">In a large skillet cook ground beef over medium-high heat; break the meat up into small pieces. Strain and drain grease.</span></li>
<li><span style="font-size: small;">Pre-heat oven to 350˚F. Mix sour cream and half the package of taco seasoning; return to the fridge.</span></li>
<li><span style="font-size: small;">Return meat to the skillet and add the remaining amount of taco seasoning and water. Continue cooking until the water has evaporated.</span></li>
<li><span style="font-size: small;">Add salsa and 1/2 cup Mexican cheese to the meat mixture. Stir until the cheese has melted.</span></li>
<li><span style="font-size: small;">Spoon meat mixture into Tostitos Scoops. Place on a baking sheet and sprinkle remaining cheese over taco scoops. Bake for 5 minutes.</span></li>
<li><span style="font-size: small;">Use a spoon to top with a small dollop of the sour cream mix.</span></li>
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</div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com2tag:blogger.com,1999:blog-220986394017625166.post-77020722639877259302012-02-01T22:42:00.001-05:002012-02-02T19:21:22.476-05:00Spinach Salad with Salmon & Dried Cherries<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">My husband and I have our favorite restaurants and many times we find ourselves in a routine of frequenting the same places for dinner.<span style="mso-spacerun: yes;"> </span>It’s hard to try new places when your favorites have the meals you crave and they’re cooked just right.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>It just so happens that one night, while in downtown Brighton, we decided to try a new restaurant called the <a href="http://www.brightonbarandgrill.com/">Brighton Bar & Grill</a>.<span style="mso-spacerun: yes;"> </span>The atmosphere inside was nice, but as we sat down at our table and began to look at the menu, I wished we had chosen somewhere else.<span style="mso-spacerun: yes;"> </span>The dishes were priced higher than what I wanted to spend for dinner, and in all honesty I was in a picky mood, and none of the dishes jumped out at me. <span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Then I came across the Salmon Raspberry Walnut Salad.<span style="mso-spacerun: yes;"> </span>What?!<span style="mso-spacerun: yes;"> </span>I love salmon and this salad sounded very intriguing.<span style="mso-spacerun: yes;"> </span>Listed on the menu were its ingredients: <span style="mso-spacerun: yes;"> </span>walnuts, dried Michigan cherries, crumbled bleu cheese, red onions, and raspberry vinaigrette.<span style="mso-spacerun: yes;"> </span>I was hooked when I read that it included salmon and dried cherries.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>I decided to order it and hoped that it was as good as it sounded.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">When my salad arrived, my mood immediately changed after taking my first bite.<span style="mso-spacerun: yes;"> </span>I couldn’t believe we had waited this long to try the <a href="http://www.brightonbarandgrill.com/">Brighton Bar & Grill</a>!<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span>My salad was phenomenal!<span style="mso-spacerun: yes;"> </span>The salmon was cooked wonderfully, the nuts added a nice crunchy texture, and the sweetness from the dried cherries made this the perfect combination.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">The salad was so good that I was determined to make my own version at home.<span style="mso-spacerun: yes;"> </span>I altered a few ingredients to our liking, such as using spinach instead of lettuce and pine nuts in place of walnuts.<span style="mso-spacerun: yes;"> </span>I also found a wonderful raspberry vinaigrette at the store called <a href="https://annies.alice.com/products/1276083">Annie’s Naturals Raspberry Vinaigrette</a> that pairs perfectly with this salad.<span style="mso-spacerun: yes;"> </span>Store bought vinaigrette tastes nice, but if you have the time, making your own is not hard at all.<span style="mso-spacerun: yes;"> </span>I have an amazing recipe for <a href="http://redlab27.alissahebert.com/2011/09/raspberry-vinaigrette.html">raspberry vinaigrette</a> that can be made in as little as 10 minutes!<span style="mso-spacerun: yes;"> </span></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This salad is so easy to make and it tastes refreshing.<span style="mso-spacerun: yes;"> </span>I remember the first time I made it for my husband and I.<span style="mso-spacerun: yes;"> </span>He had come from snowboarding and was excited for dinner until I announced we were having salad.<span style="mso-spacerun: yes;"> </span>I actually saw his face sink.<span style="mso-spacerun: yes;"> </span>Then he had his first bite and could not stop talking about how good it was!<span style="mso-spacerun: yes;"> </span>Since then, he’s told me this is one of his favorite meals that I serve.<span style="mso-spacerun: yes;"> </span>Not only that but he also suggested we should make this salad at least once a week.<span style="mso-spacerun: yes;"> </span>WOW, I didn’t think it would go over that well!</span><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif;">Spinach Salad with Salmon & Dried Cherries</span></strong></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Original recipe by Alissa Hebert</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Serves:<span style="mso-spacerun: yes;"> </span>2</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Prep Time: 10 mins.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Total Time: 22 mins.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 (4-6 oz.) salmon fillets</span></div>
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<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">4 cups fresh baby spinach</span></div>
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<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup dried cherries</span></div>
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<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon olive oil</span></div>
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<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup red onion, thinly sliced</span></div>
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<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons pine nuts</span></div>
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<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons feta cheese</span></div>
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<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;">lemon & pepper seasoning salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">salt </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://redlab27.alissahebert.com/2011/09/raspberry-vinaigrette.html">raspberry vinaigrette</a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">1.<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span>Pre-heat oven to 400<span style="color: black; font-family: "Arial", "sans-serif";">˚F.</span> </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">2.<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span>Line a baking pan with foil.<span style="mso-spacerun: yes;"> </span>Lightly grease foil with butter.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">3.<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span>Place fish fillets on top of foil.<span style="mso-spacerun: yes;"> </span>Drizzle olive oil on top of fillets and use a cooking brush to spread across the sides and top.<span style="mso-spacerun: yes;"> </span>Lightly sprinkle with lemon & pepper seasoning salt, as well as salt and pepper.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">4.<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span>Bake fillets for 10 to 12 minutes or<span style="color: black; font-family: "Arial", "sans-serif";"> until the fish flakes apart easily with a fork.<span style="mso-spacerun: yes;"> </span>Place fish on a plate and keep warm.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">5.<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: black; font-family: "Arial", "sans-serif";">Turn oven to broil mode (leaving at </span>400<span style="color: black; font-family: "Arial", "sans-serif";">˚F).<span style="mso-spacerun: yes;"> </span>Using a sheet of foil, create a small rectangle with raised sides (see picture above for example).<span style="mso-spacerun: yes;"> </span>Place on baking sheet and add pine nuts inside.<span style="mso-spacerun: yes;"> </span>Broil for 2 to 3 minutes or until nuts begin to turn golden in color.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin;"><span style="mso-list: Ignore;">6.<span style="font-family: "Times New Roman"; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><span style="color: black; font-family: "Arial", "sans-serif";">Divide spinach between two plates.<span style="mso-spacerun: yes;"> </span>Top with red onion, feta cheese, dried cherries, and toasted pine nuts.<span style="mso-spacerun: yes;"> </span>Place fillets on top of salad and serve with raspberry vinaigrette.</span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"></span></div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com2tag:blogger.com,1999:blog-220986394017625166.post-88859912270748504852012-01-21T14:57:00.000-05:002012-01-21T14:57:03.358-05:00Honey Cinnamon Roasted Chickpeas<div class="separator" style="clear: both; text-align: center;">
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It never fails, when I’m at work, right around 3pm is when my sweet tooth hits. If I was smart I’d have some healthy snacks (baby carrots, an apple, etc.) stashed in the fridge. But in all honesty, even if they were there, I probably wouldn’t eat them. When I want something sweet, I want something sweet! I try ever so hard NOT to visit the vending machine, but every few weeks I find myself grabbing some change and heading down the hallway. Defeated. <br />
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Recently, however, I came across this recipe for Honey Cinnamon Roasted Chickpeas. Hmmmm…sweet? Yes! Healthier than the peanut m&amp;m’s that I would typically eat? Yes! This could be a solution!<br />
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<tr><td class="tr-caption" style="text-align: center;">Run beans under cool water & strain</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Dry beans</td></tr>
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I didn’t know this but garbanzo beans are chickpeas. The word ‘garbanzo’ originated in Spain, while ‘chickpea’ is of French origin. These little beans have some great <a href="http://whfoods.org/genpage.php?dbid=58&tname=foodspice">health benefits</a> too. Not only are they high in protein but also high in fiber.<br />
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The recipe below is very easy to make and transforms the beans into a nice, sweet snack. And while they’re baking they’ll make your house smell absolutely wonderful! After they came out of the oven, and I coated them in honey, I waited just a few minutes before I tried one. The honey cinnamon coating satisfied my sweet tooth and they were quite addictive while they were still warm. My husband tried them and thought they tasted like “little doughnuts”. So if you’re looking for a yummy snack that’s healthier than a candy bar from the vending machine, try these! And as a suggestion you may want to make a double batch!<br />
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<b>Honey Cinnamon Roasted Chickpeas</b><br />
Adapted from <a href="http://www.pastryaffair.com/blog/2011/11/5/honey-cinnamon-roasted-chickpeas.html">Honey Cinnamon Roasted Chickpeas, thepastryaffair.com</a><br />
Servings: 15 oz (approximately 2 cups)<br />
Prep Time: 5 mins.<br />
Total Time: 45 mins.<br />
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Ingredients:<br />
<ul>
<li>15 ounce can garbanzo beans </li>
<li>1 teaspoon ground cinnamon </li>
<li>1 tablespoon granulated sugar </li>
<li>2 teaspoons vegetable oil </li>
<li>1 tablespoon honey</li>
</ul>
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Directions:<br />
<ol>
<li>Preheat oven to 375˚F.</li>
<li>Drain garbanzo beans. Remove starch by rinsing under cool water for several minutes. Dry off the beans. Note: You may optionally remove the skins from the beans or you can leave them on (either way is good!). </li>
<li>In a small bowl whisk the oil, cinnamon, and sugar. Add beans and stir until evenly coated. </li>
<li>Line a large baking sheet with parchment paper. Spread beans on top and bake for 40-45 minutes or until beans are crunchy and no longer soft in the middle. </li>
<li>Place hot, roasted beans in a small bowl and coat evenly with honey. Spread beans back out on the baking sheet and allow to dry. Store in an airtight container at room temperature.</li>
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<br /></div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com4tag:blogger.com,1999:blog-220986394017625166.post-69062173065204407042012-01-14T09:05:00.000-05:002012-01-15T17:54:58.296-05:00Ginger Cookies<h3 style="font-family: Arial,Helvetica,sans-serif;">
<span style="font-size: small;"><span style="font-weight: normal;">This past week I was craving something besides chocolate. Imagine that. It all started a few weeks ago when my husband and I went to the best sandwich shop in Ann Arbor. If you’ve never been to <a href="http://zingermansdeli.com/">Zingerman’s</a> you must go. It’s life changing. They have much more than just sandwiches (fresh cheeses, salads, olive oils, vinegars, even homemade chocolate marshmallows!) and the best part is that they’re always offering samples! When you go to <a href="http://zingermansdeli.com/">Zingerman’s</a> expect to wait in line because they’re so popular. But honestly, who can complain when they offer some of the most amazing samples to taste while in line? That’s how this craving all began. </span></span></h3>
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<span style="font-size: small;">I tried a sample of one of their Spice Cookies. WOW. Absolutely, utterly, amazing! A thick, dark, soft, and richly spiced cookie. Imagine a gingerbread cookie on crack. That’s how good these were. </span></div>
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<span style="font-size: small;">Of course only a few days later I desperately wanted another spice cookie. I decided I should try looking for a similar recipe and make a batch at home! I didn’t get my hopes of, however, because I knew any recipe I found would not be able to compete with <a href="http://zingermansdeli.com/">Zingerman’s</a>.</span></div>
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<span style="font-size: small;">Finally I settled on the recipe below. Big and soft? Check! Spices? Check! Molasses? Sure! The only ingredient I didn’t have was molasses. I’ve never cooked with molasses. I didn’t even know where to find it at the store, but eventually spotted it in the baking aisle near the sugar. While I was there I also decided to buy thick, crystallized sugar for coating the cookies instead of regular white sugar. That’s when I found <a href="http://www.sugarintheraw.com/">Sugar In TheRaw</a>. It’s cane sugar that’s cut in the tropics and is brown in color. It’s perfect for this recipe as it has just the right sweetness and provides a nice crunchy coating for the cookies. I highly recommend using it to add a nice sweet texture on the outside. </span></div>
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<span style="font-size: small;">The recipe below is simply put together like any other cookie recipe. Did the cookies taste like <a href="http://zingermansdeli.com/">Zingerman’s</a> spice cookies? No, but I knew they wouldn’t. They were still really good. They had a nice soft texture and a flavorful blend of spices. My husband really enjoyed these and before we knew it, we had polished off the whole batch in a matter of a few days. </span></div>
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<span style="font-size: small;"><b>Ginger Cookies </b><br />
Adapted from <a href="http://allrecipes.com/recipe/big-soft-ginger-cookies/detail.aspx">Big Soft Ginger Cookies by AMY1028</a>, allrecipes.com<br />
Servings: 28-30 cookies<br />
Prep Time: 1 hour 15 mins. (includes 1 hour of chilling dough)<br />
Total Time: 1 hour 4 5mins.</span><br />
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<span style="font-size: small;">Ingredients:</span></h3>
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<li class="MsoNormal"><span style="font-size: small;">2 1/4 cups all-purpose flour</span></li>
<li class="MsoNormal"><span style="font-size: small;">2 teaspoons ground ginger</span></li>
<li class="MsoNormal"><span style="font-size: small;">1 teaspoon baking soda</span></li>
<li class="MsoNormal"><span style="font-size: small;">3/4 teaspoon ground cinnamon</span></li>
<li class="MsoNormal"><span style="font-size: small;">1/2 teaspoon ground cloves</span></li>
<li class="MsoNormal"><span style="font-size: small;">1/4 teaspoon salt</span></li>
<li class="MsoNormal"><span style="font-size: small;">3/4 cup butter, softened</span></li>
<li class="MsoNormal"><span style="font-size: small;">1 cup white sugar</span></li>
<li class="MsoNormal"><span style="font-size: small;">1 egg</span></li>
<li class="MsoNormal"><span style="font-size: small;">1 tablespoon orange juice</span></li>
<li class="MsoNormal"><span style="font-size: small;">1/4 cup molasses</span></li>
<li class="MsoNormal"><span style="font-size: small;"><a href="http://www.sugarintheraw.com/">Sugar In The Raw</a> (for coating)</span></li>
</ul>
<h3 style="font-family: Arial,Helvetica,sans-serif; font-weight: normal;">
<span style="font-size: small;"> </span></h3>
<h3 style="font-family: Arial,Helvetica,sans-serif; font-weight: normal;">
<span style="font-size: small;">Directions:</span></h3>
<ol start="1" style="font-family: Arial,Helvetica,sans-serif;" type="1">
<li class="MsoNormal"><span style="font-size: small;"><span class="plaincharacterwrap">Preheat oven to 350˚F. In a medium bowl combine all dry ingredients: flour, ginger, baking soda, cinnamon, cloves, and salt. Sift thoroughly. </span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span class="plaincharacterwrap">In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg, orange juice, and molasses. </span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span class="plaincharacterwrap">Gradually add the dry ingredients into the molasses mixture. Note: The dough will be very sticky, so it’s important to chill it. Chill dough in fridge for 1 hour. </span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span class="plaincharacterwrap">Remove dough and shape into walnut sized balls. Sprinkle Sugar In The Raw on a plate and roll dough balls over sugar until coated. </span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span class="plaincharacterwrap">Place dough balls 2 inches apart on an ungreased cookie sheet. Lightly press top of dough balls to slightly flatten. </span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span class="plaincharacterwrap">Bake for 10 to 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack and cooling completely. Store in an airtight container. </span></span></li>
</ol>
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</div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com1tag:blogger.com,1999:blog-220986394017625166.post-76386954080154030592012-01-04T21:44:00.000-05:002012-01-04T21:44:21.282-05:00Split Pea Soup<div style="font-family: Arial,Helvetica,sans-serif;"></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Over the holidays a close friend invited me and some friends over for dinner. She surprised us with a very delicious three course meal. One of the meals happened to be split pea soup. Can you believe I’ve never tried this soup? I didn’t even know what to expect. The soup was rich in color and thick. Think velvety. To my surprise there were more ingredients in the soup besides peas. There were carrots, onions, celery and ham. All the flavors mixed together made for a savory soup on a cold winters night. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7148/6638593765_2e2038a726_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm8.staticflickr.com/7148/6638593765_2e2038a726_b.jpg" width="500" /></a></div></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7003/6638594945_60e13958c2_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm8.staticflickr.com/7003/6638594945_60e13958c2_b.jpg" width="500" /></a></div><br />
<span style="font-size: small;">The best apart about this soup is that it’s made in a crock pot. Set it and forget it! What can be more rewarding?! I own 2 crock pots. One is very large (7 qts.) and fits my <a href="http://redlab27.alissahebert.com/2011/11/sneberts-chili.html">Snebert’s Chili recipe</a> perfectly. But for a more practical serving size of 2 – 4 people I use my smaller crock pot (3.5 qts.). The small crock pot is just the right size for this meal. Keep in mind your crock pot should be proportionate to the amount of food you’re cooking. The general rule of thumb is that the contents inside should not be less than half or more than two-thirds full. For additional crock pot tips, visit <a href="http://www.natalies-recipes.com/dmnews/common-crockpot-cooking-problems/">this site</a>. You might be surprised to find that you’re overcooking meals without even knowing it!</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">When buying ingredients for this recipe, make sure to buy the ham at your grocers deli counter. The ham that is used in this recipe is not thinly sliced, pre-packaged deli ham. It’s ham off the bone. Simply request ham off the bone and ask to have it sliced thicker (approximately 1/8 inch). Order slightly more than a half pound and you’ll have just the right amount for this recipe (2 cups). Also, while you’re at the store, I recommend buying fresh parsley vs. dried parsley. Yes, it will take a little extra time to chop, but the flavor will be so rewarding.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7158/6638595923_b4d528ee3f_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm8.staticflickr.com/7158/6638595923_b4d528ee3f_b.jpg" width="500" /></a></div></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7030/6638596933_047e721e5c_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm8.staticflickr.com/7030/6638596933_047e721e5c_b.jpg" width="500" /></a></div><br />
<span style="font-size: small;">After experiencing this soup first hand, at my friend’s house, I had to re-create it at home. What a wonderful recipe and it’s so healthy too. I had a feeling my husband would love this dish. Like me, he too, had never tried split pea soup. He loved it and mentioned multiple times while we were eating how much he enjoyed it. If you’re looking for a side to serve with this soup, try cornbread. We like to crumble it and sprinkle it on top of our soup. Yum!</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"></div></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7156/6638597915_299f715e68_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm8.staticflickr.com/7156/6638597915_299f715e68_b.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Split Pea Soup is very hard to photograph! Just trust me that it tastes good!</td></tr>
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</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Split Pea Soup</b></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Adapted from <a href="http://southernfood.about.com/od/crockpotsoup/r/bl17c5.htm">Slow Cooker Split Pea Soup Recipe by DianaRattray</a></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Servings: 8</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Prep Time: 15 mins.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Total Time: 4-5 hours (high heat) or 8 -10 hours (low heat)</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Ingredients:</span></div><ul style="font-family: Arial,Helvetica,sans-serif;" type="disc"><li class="MsoNormal"><span style="font-size: small;">1 (16 oz.) pkg. dried green split peas, rinsed</span></li>
<li class="MsoNormal"><span style="font-size: small;">2 cups ham off the bone, diced </span></li>
<li class="MsoNormal"><span style="font-size: small;">3 carrots, peeled and sliced</span></li>
<li class="MsoNormal"><span style="font-size: small;">1/2 cup onion, chopped</span></li>
<li class="MsoNormal"><span style="font-size: small;">2 celery stalks (plus leaves), chopped</span></li>
<li class="MsoNormal"><span style="font-size: small;">1 or 2 cloves of garlic, minced</span></li>
<li class="MsoNormal"><span style="font-size: small;">1 bay leaf</span></li>
<li class="MsoNormal"><span style="font-size: small;">1/4 cup fresh parsley, chopped or 2 teaspoons dried parsley flakes</span></li>
<li class="MsoNormal"><span style="font-size: small;">1 tbsp. seasoned salt </span></li>
<li class="MsoNormal"><span style="font-size: small;">1/2 tsp. pepper</span></li>
<li class="MsoNormal"><span style="font-size: small;">6 cups hot water</span></li>
</ul><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Directions:</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1. In a crock pot layer the ingredients in the order given; pour in water. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2. Do not stir ingredients. Cover and cook on high 4 to 5 hours or on low 8 to 10 hours. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3. Remove the bay leaf. Mash peas to thicken more, if desired. Serve immediately.</span></div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com2tag:blogger.com,1999:blog-220986394017625166.post-23268123858118188602011-12-26T23:38:00.001-05:002011-12-27T11:10:03.707-05:00Mini Boston Cream Pies<div style="font-family: Arial,Helvetica,sans-serif;"></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">It’s that time of year again when my husband and I travel all across Michigan to visit family for Christmas. With so many holiday gatherings I start to panic a few days beforehand about what to make. We’re never asked to bring a dish, but since I love to cook I want to make something. The question is what? </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I have many tried and true recipes that we love but I hate bringing the same thing twice. I love the challenge of making something new and different. But what to make? What to make? That’s when I visit my favorite recipe sites (<a href="http://food.com/">food.com</a> or <a href="http://allrecipes.com/">allrecipes.com</a>) and begin searching the most popular dishes by category or entering keywords. This time I happened to use the word ‘mini’ and was lucky enough to stumble upon this fabulous recipe! The name says it all…MINI BOSTON CREAM PIES. I don’t know when I tasted my first Boston Cream Pie or where, but there’s one thing I know….I LOVED it!</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Let’s face it, Boston Cream Pie is dangerous. Whether you favor the chocolate topping or the creamy middle, they’re over the top delicious and addicting. That’s why this recipe is so great. These are bite size mini pies. They’re small indeed but they pack a big punch of flavor.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">In all honesty I didn’t know if the original recipe meant ‘mini’ as in regular size cupcakes or mini cupcakes. I decided to bake both and see which I preferred. Both sizes work, however I prefer the mini cupcake size as they’re the perfect finger food. Who wants to hold a plate when you can just pick one of these little babies up? I also found it much easier to frost the mini cupcakes.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7026/6579438627_5f646c9009_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm8.staticflickr.com/7026/6579438627_5f646c9009_b.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Regular size vs. Mini size </td></tr>
</tbody></table><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7141/6579296509_f9b6b7eb44_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm8.staticflickr.com/7141/6579296509_f9b6b7eb44_b.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><span style="font-size: small;">I have one piece of advice regarding this dessert. If you typically like to cook by combining all the ingredients and leave the oven to take care of the rest, then this dish is not for you. This recipe is heavily focused on prep and assembly work. The prep work involves cutting <i>all</i> the cupcakes in half (there’s a lot), creating the cream filling, filling the cupcakes, preparing the chocolate icing and topping the cupcakes. Yes, it may seem like a lot of work, but in the end these are soooo worth it. My recommendation is to make the cupcakes the day before as this will help save time. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7145/6579361349_a64b739ea6_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm8.staticflickr.com/7145/6579361349_a64b739ea6_b.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slice cupcakes in half</td></tr>
</tbody></table></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7147/6579297367_2cfc2da1e5_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm8.staticflickr.com/7147/6579297367_2cfc2da1e5_b.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fill with Vanilla cream</td></tr>
</tbody></table><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7163/6579298231_35c950676d_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm8.staticflickr.com/7163/6579298231_35c950676d_b.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top with frosting</td></tr>
</tbody></table><br />
<span style="font-size: small;">These mini pies are absolutely stunning once they’re assembled. The chocolate frosting is a dark color with such a rich flavor. I never would have thought to combine chocolate and <a href="http://www.kraftbrands.com/coolwhip">Cool Whip</a> to make frosting, but WOW it’s great. So smooth. These were a huge hit at the holiday party I brought them to. It was fun to watch people taste them and ‘sell’ them to other guests. Pretty soon word had spread like wildfire and within a very short period of time they were all gone. Mission accomplished! Try this dessert, you won’t be disappointed.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7001/6579299391_16290e55fc_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm8.staticflickr.com/7001/6579299391_16290e55fc_b.jpg" width="500" /></a></div></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7170/6579300987_fb9c5d4120_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm8.staticflickr.com/7170/6579300987_fb9c5d4120_b.jpg" width="500" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7146/6579300257_7579461793_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm8.staticflickr.com/7146/6579300257_7579461793_b.jpg" width="500" /></a></div><br />
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<span style="font-size: small;"><b>Mini Boston Cream Pies</b></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Adapted from <a href="http://allrecipes.com/recipe/boston-cream-pie-minis/Detail.aspx">Boston Cream Pie Minis by JELL-O</a>, allrecipes.com</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Servings: approximately 48 mini pies</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Prep Time: 1 hour</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Total Time: 1 hour 30 mins.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Ingredients:</span></div><ul style="font-family: Arial,Helvetica,sans-serif;" type="disc"><li class="MsoNormal"><span style="font-size: small;">1 package yellow cake mix</span></li>
<li class="MsoNormal"><span style="font-size: small;">1 cup cold milk</span></li>
<li class="MsoNormal"><span style="font-size: small;">1 pkg. (3.4 oz.) JELL-O Vanilla Instant Pudding</span></li>
<li class="MsoNormal"><span style="font-size: small;">1 1/2 cups Cool Whip Topping, thawed</span></li>
<li class="MsoNormal"><span style="font-size: small;">4 squares Baker’s semi-sweet chocolate</span></li>
</ul><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Directions:</span></div><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><br />
<ol start="1" style="font-family: Arial,Helvetica,sans-serif;" type="1"><li class="MsoNormal"><span style="font-size: small;"><span class="plaincharacterwrap">Preheat oven to 350˚F. Prepare cake batter as directed on package and bake in greased mini muffin tins. Cool in pan completely. </span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span class="plaincharacterwrap">Combine milk and pudding mix with whisk for 2 minutes or until well blended. Let stand 5 minutes. Gently add 1/2 cup of the whipped topping into pudding mixture; stir.</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span class="plaincharacterwrap">Use a serrated knife to cut cupcakes horizontally in half. Generously spoon pudding mixture onto the bottom halves of cupcakes. Cover with top of cupcakes. </span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span class="plaincharacterwrap">Microwave (or use a <a href="http://candy.about.com/od/workingwithchocolate/a/meltchocolate.htm">double boiler</a>) remaining chocolate in a medium size microwaveable bowl on high for 1 1/2 minutes or until chocolate is almost melted; stir until chocolate is completely melted. If chocolate is not fully melted, continue to heat in microwave for 30 second intervals, stirring after each time. Add remaining whipped topping. Stir to combine well.</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span class="plaincharacterwrap">Use a spoon to spread the chocolate icing on top of the cupcakes. Icing does not need to completely cover the tops; cover approximately 75%.</span></span></li>
<li class="MsoNormal"><span style="font-size: small;"><span class="plaincharacterwrap">Refrigerate at least 15 minutes before serving. <i><b>Note:</b></i> leftovers should be stored in the refrigerator. </span></span></li>
</ol><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com0tag:blogger.com,1999:blog-220986394017625166.post-74326521198860689562011-12-21T21:53:00.004-05:002012-01-15T01:44:34.689-05:00Sweet & Spicy Nuts<div style="font-family: Arial,Helvetica,sans-serif;">
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<span style="font-size: small;">I have to admit it’s hard finding time on the weekends to experiment with new recipes when Christmas is right around the corner. As of this past weekend, I am proud to say that I finally finished ALL of my shopping. This left me time to make one of my favorite recipes that can also double as Christmas gifts! I’m sure, just like my husband and I, you’ve received traditional gifts of cookies or peppermint bark. I love these (and please keep them coming our way!), but why not make something different for the holidays? The recipe below is for sweet and spicy nuts. Have you ever been to an event and you smell the wonderful aroma of cinnamon and sugar in the air? There’s a vendor selling warm cinnamon and sugar nuts, but where?! The smell is deliciously intoxicating and it’s a mad dash to find where their booth is located. These nuts remind me of those because I find them absolutely addicting. They have a sweet flavor but also a little bit of spice too. The perfect combination.</span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Although this recipe is easy and comes together quickly, there’s a few tips I’d like to share that will help you along the way. First, you may find it difficult to find chipotle powder. Don’t give up, it’s out there. At my local grocery store (</span><a href="http://www.meijer.com/" style="font-family: Arial,Helvetica,sans-serif;">Meijer’s</a><span style="font-family: Arial, Helvetica, sans-serif;">) I could not find this spice near the usual <a href="http://www.mccormick.com/">McCormick</a> or Meijer brand spices. That’s when I noticed they carried some higher end spices, or perhaps just more of a variety, in a separate section right near the others. This is where I ended up finding it. </span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.costco.com/Home.aspx"></a>I find <a href="http://www.costco.com/Home.aspx">Costco</a> has some of the best deals on nuts </td></tr>
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<span style="font-size: small;">My second tip: Make sure that your baking pans are lined with parchment paper. The original recipe places the nuts right in the pan. I did this but after scrubbing my pans and contemplating on whether or not to throw them out, I now safely line them with parchment paper. DO NOT SKIP THIS STEP. You will save yourself hours (okay maybe not that long but it sure felt like it) of scrubbing.</span><br />
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<span style="font-size: small;">My third tip: Instead of buying fancy containers at the store for packaging the</span><span style="font-size: small;"> nuts, be more eco-friendly and reuse containers that you already have. Many times I find myself cleaning out glass salsa or jelly jars and saving them instead of adding them to our recycling bin. They’re the perfect size for individual gifts, and personally, I think they’re so much more unique than a store bought container. For instance look at this Michigan Honey jar! To dress up the containers even more simply tie a bow or ribbon around them.</span></div>
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<span style="font-size: small;">What’s great about this recipe is that it makes a good amount (6 cups). Beyond individual gifts these also make great party snacks. Whatever way you like to eat them I hope you enjoy!</span><br />
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<span style="font-size: small;"><b>Sweet & Spicy Nuts</b></span></div>
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<span style="font-size: small;">Adapted from <a href="http://www.food.com/recipe/feejs-sweet-spicy-chipotle-nuts-249723">Recipe #249723 by Feej</a>, food.com</span></div>
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<span style="font-size: small;">Serving: 6 cups</span></div>
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<span style="font-size: small;">Prep Time: 15 mins.</span></div>
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<span style="font-size: small;">Total Time: 35 mins.</span></div>
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<span style="font-size: small;"><span style="font-style: normal; font-weight: normal;">Ingredients:</span></span></div>
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<li><span style="font-size: small;"> 2 teaspoons dried chipotle powder </span></li>
<li><span style="font-size: small;">2 teaspoons salt </span></li>
<li><span style="font-size: small;">1/2 teaspoon black pepper </span></li>
<li><span style="font-size: small;">1/2 teaspoon cayenne pepper </span></li>
<li><span style="font-size: small;">3/4 cup sugar </span></li>
<li><span style="font-size: small;">1/4 cup honey </span></li>
<li><span style="font-size: small;">1 egg white </span></li>
<li><span style="font-size: small;">6 cups nuts (such as: almonds, pecans, hazelnuts, walnuts, cashews, or peanuts) </span></li>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></span><br />
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<li class="MsoNormal"><span style="font-size: small;">Preheat oven to 350˚F.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Line 2 medium sized baking pans with parchment paper. Set aside.</span></li>
<li class="MsoNormal"><span style="font-size: small;">In a small bowl combine: sugar, chipotle powder, salt, pepper, and cayenne pepper. Stir and combine well.</span></li>
<li class="MsoNormal"><span style="font-size: small;">In a large bowl beat egg white with an electric mixer for approximately 1 minute. Slowly add honey while continuing to blend with the mixer; combine well.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Add all of the nuts into the egg white - honey mixture. Using a spatula, mix by hand, until all of the nuts are evenly coated with the mixture. </span></li>
<li class="MsoNormal"><span style="font-size: small;">Pour sugar and spice mixture over the nuts. Mix until well combined. </span></li>
<li class="MsoNormal"><span style="font-size: small;">Divide nuts between the 2 pans, spreading into a single layer. Bake for 20 minutes, stirring every 7 minutes.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Remove from pan & allow to cool. Once cooled, nuts will be stuck together. Break apart by hand into individual pieces.</span></li>
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<br /></div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com0tag:blogger.com,1999:blog-220986394017625166.post-20379432182068462862011-12-12T20:23:00.001-05:002012-01-15T12:45:36.412-05:00French Onion Soup<div style="font-family: Arial,Helvetica,sans-serif;">
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<span style="font-size: small;">If you work for a large corporation like I do (<a href="http://www.mrmworldwide.com/">MRM</a>), it’s that time of year when you need to use your PTO days before you lose them. I have a few left so I extended my weekend into a nice, extra long weekend. My God I felt like I accomplished the world today! Having one additional day off feels wonderful. I was unstoppable today. </span></div>
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<span style="font-size: small;">Beyond running a lot of errands, I decided to make French Onion Soup. I had just the perfect recipe as there was one sitting in my ‘recipes to try’ pile. I love French Onion Soup, but it’s a dish that I’ve never made because it always seemed a little intimidating. Not anymore! Don’t let it scare you because it’s actually quite easy. </span></div>
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<span style="font-size: small;">If you’re like me and have never made this soup, you’re probably wondering what beef consommé is. I have never heard of it until I scanned the list of ingredients below to put together my shopping list. In researching this I learned that <a href="http://www.frenchonionsoups.com/French-Onion-Soup-Articles/difference-between-beef-stock-and-beef-consume.php">beef consommé</a> is a highly clarified soup made from beef stock. The consommé is clarified by removing the fat, straining it, and adding egg whites (protein) to remove the cloudiness. Where can you find this ingredient? In the soup aisle at your local grocery store. I searched for it near the broths and was unsuccessful until I scoped out the soups and found that <a href="http://campbellsoup.com/Products/Condensed/All/11503">Campbell’s</a> makes beef consommé.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Slice & toast the baguette</td></tr>
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<span style="font-size: small;">Trust me, this soup is easy and within a matter of only 30 minutes you’ll have ‘<a href="http://www.panerabread.com/">Panera</a>-like’ quality soup. What’s so great is that your whole house will smell wonderful as this soup is cooking. My husband, who was working <b><i>upstairs</i></b>, came all the way downstairs to ask what we were having for lunch because he said it smelled amazing! When the soup was finished, and came out of the oven, I felt so proud of these masterpieces. The melted cheese on top was bubbly, golden, and just begging for our spoons to dive in. This French Onion Soup received stamps of approval from both of us. My husband jokingly exclaimed, “Oh great, here’s another dish I can’t order at a restaurant because it won’t compare to yours”. It’s comments like these that make a chef swoon. Enjoy!</span><br />
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<span style="font-size: small;"><b>French Onion Soup</b></span></div>
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<span style="font-size: small;">Adapted from <a href="http://www.food.com/recipe/easy-french-onion-soup-11181">Recipe #11181 by Elizabeth Fullerton</a>, food.com</span></div>
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<span style="font-size: small;">Serves: 4</span></div>
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<span style="font-size: small;">Prep Time: 10 mins.</span></div>
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<span style="font-size: small;">Total Time: 30 mins.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Ingredients:</span><br />
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<li><span style="font-size: small;"> 2 (14.5 oz.) cans reduced sodium beef broth</span></li>
<li><span style="font-size: small;"> 1 (10.75 oz.) can beef consommé</span></li>
<li><span style="font-size: small;"> 2 large vidalia onions</span></li>
<li><span style="font-size: small;"> 2 tablespoons butter</span></li>
<li><span style="font-size: small;"> 2 garlic cloves, minced</span></li>
<li><span style="font-size: small;"> 2-3 dashes Worcestershire sauce</span></li>
<li><span style="font-size: small;"> 3/4 cup shredded swiss cheese</span></li>
<li><span style="font-size: small;"> 3/4 cup shredded mozzarella cheese</span></li>
<li><span style="font-size: small;"> 8 slices French baguette </span></li>
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Directions:</span><br />
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<li class="MsoNormal"><span style="font-size: small;">Set oven to broil mode at 400˚F.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Place baguette slices on a cookie sheet and broil until toasted (2-3 minutes). Remove and cool before halving each slice (there will be 16 slices total).</span></li>
<li class="MsoNormal"><span style="font-size: small;">Slice onions to preferred thickness and length. Melt butter in a large saucepan over medium heat. </span></li>
<li class="MsoNormal"><span style="font-size: small;">Add onions and sauté until tender (approximately 8-10 minutes); stir frequently. Add garlic during the last 1-2 minutes of cooking so that it will not burn. </span></li>
<li class="MsoNormal"><span style="font-size: small;">Add beef broth, beef consommé, and Worcestershire sauce.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Bring to a boil; stir constantly for 1 minute.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Combine swiss and mozzarella cheese in a medium sized bowl. Toss until evenly mixed. </span></li>
<li class="MsoNormal"><span style="font-size: small;">Measure 1/2 cup of cheese mixture and sprinkle into the bottom of 4 oven proof bowls. Divide evenly amongst the bowls. Note: I used large soup bowls that were only labeled as dishwasher and microwave safe. These worked and did not break, but please note there is a possibility they could break.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Ladle soup into each bowl and leave room at the top of the bowl (allow at least 1-2 inches from soup to top of bowl). Top each bowl with 4 slices of toasted baguette. </span></li>
<li class="MsoNormal"><span style="font-size: small;">Sprinkle and divide remaining cheese mixture evenly amongst the bowls.</span></li>
<li class="MsoNormal"><span style="font-size: small;">Broil until cheese is bubbly and just starting to turn golden (approximately 4-5 minutes).</span></li>
<li class="MsoNormal"><span style="font-size: small;">Serve immediately, but be careful as the bowls will be very hot.<span style="color: black;"><br />
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<br /></div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com5tag:blogger.com,1999:blog-220986394017625166.post-53519238506440651412011-12-04T21:23:00.004-05:002011-12-05T07:25:57.985-05:00ChocoCran Biscotti<div style="font-family: Arial,Helvetica,sans-serif;"></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">My husband and I eat pizza quite frequently. I love making it at home because I think it tastes better than delivery from local pizza chains. We love thin crust pizza. Don’t get me wrong, we adore deep dish as well (Chicago Deep Dish!!!!) but it’s so much easier to make thin crust during the week for dinner. I’ve made pizza dough from scratch (typically on the weekends) but after I’m home from work I want to assemble my pizza and put it in the oven ASAP. To save time I use <a href="http://www.marthawhite.com/products/ProductDetail.aspx?catID=293&prodID=661">Martha White’s Thin & Crispy Pizza Crust Mix</a>. All you have to do is add warm water, oil. Wait a few minutes and VOILA! You have pizza dough! I’ve tried a few instant mixes, but Martha White’s is super simple and tastes the best. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">You’re probably wondering why I’m talking about pizza dough when this post is for ChocoCran Biscotti, right? Well, the <a href="http://www.marthawhite.com/default.aspx">Martha White brand</a> has been around for over 100 years and became popular because they helped women bring convenience into the kitchen. It just so happens that they recently featured a cooking contest on their website. I’ve never entered a cooking contest so I wanted to give it a shot. The challenge was to use any of their muffin mixes and turn them into something else besides muffins. Simple right? Not quite. There were over <a href="http://www.marthawhite.com/products/CategoryDetail.aspx?groupId=81">15 mixes</a> to choose from. Where to begin?</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
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</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Choosing an idea was not the hard part, deciding what mix to use was. Trust me, I went through many trial and errors in the kitchen. It would be impossible for us to eat everything I baked so I began sneaking my creations into work and conveniently placing them near the coffee stations. I say ‘sneak’ because I’m sure people began to wonder who the crazy person was that kept baking blueberry bread over and over. I finally created 2 entries that I was proud of….Blueberries N’ Cream Bread and ChocoCran Biscotti. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Plumping the dried cranberries</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Form into logs and bake</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Slice diagonally after finished baking</td></tr>
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</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">With the holidays quickly approaching I’ve had many requests to share my ChocoCran Biscotti recipe, so here it is! What’s great is that it’s very easy to make (thanks Martha!) and it tastes amazing when dunked into a cup of hot coffee or tea! And a special thanks to Sam Cusenza who was the winner of my naming contest. I received a lot of great entries but ChocoCran Biscotti was by far the most popular! Congratulations Sam! You'll receive your very own personal batch of ChocoCran Biscotti this week. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7171/6456775067_7c0e760008_b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://farm8.staticflickr.com/7171/6456775067_7c0e760008_b.jpg" width="500" /></a></div><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>ChocoCran Biscotti</b></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Original recipe by Alissa Hebert</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Servings: 22-24 slices</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Prep Time: 10 mins.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Total Time: 2 hours 45 minutes (cooling time included)</span></div><h3 style="font-family: Arial,Helvetica,sans-serif; font-weight: normal;"><span style="font-size: small;"> </span></h3><h3 style="font-family: Arial,Helvetica,sans-serif; font-weight: normal;"><span style="font-size: small;">Ingredients: </span></h3><ul><li><span style="font-size: small;"><span class="ingramount">2 (7.4 oz.) packages</span> Martha White Chocolate Chip Muffin Mix </span></li>
<li><span style="font-size: small;"><span class="ingramount">2/3 cup </span>All-Purpose Flour</span></li>
<li><span style="font-size: small;"><span class="ingramount">1/2 cup (1 stick)</span> butter</span></li>
<li><span style="font-size: small;"><span class="ingramount">2 large</span> eggs, slightly beaten </span></li>
<li><span style="font-size: small;">1 cup dried cranberries</span></li>
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</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span class="ingramount">Topping:</span></span></div><ul><li><span style="font-size: small;"><span class="ingramount">1/2 cup white chocolate chips</span></span></li>
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</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Directions:</span></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"></span></div><ol><li><span style="font-size: small;">Preheat oven to 350˚F. Cover a large baking sheet (16 x 14 inches) with parchment paper. </span></li>
<li><span style="font-size: small;">Plump dried cranberries by placing in a small bowl and covering with hot water. Soak for 5 minutes; drain.</span></li>
<li><span style="font-size: small;">Soften butter by placing in a small bowl and heating in the microwave for 35 seconds. In a large bowl use an electric mixer to combine softened butter, eggs, flour, muffin mix, and cranberries. </span></li>
<li><span style="font-size: small;"> Lightly flour countertop and dust hands with flour. Place half of dough on counter and form a 10 x 3 inch log. Place log on parchment lined baking sheet and slightly flatten. Repeat with remaining dough; space logs 2 to 3 inches apart.</span></li>
<li><span style="font-size: small;">Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on baking sheet for 1 hour. After cooled, transfer biscotti to a cutting board and use a serrated knife to cut each log diagonally into 1/2 inch wide slices.</span></li>
<li><span style="font-size: small;"> Return slices to baking sheet and lay flat on parchment paper. Bake for 10 minutes. Remove from oven, turn slices over, and bake for 10 minutes. Allow biscotti to fully cool on baking sheet for 1 hour. </span></li>
<li><span style="font-size: small;">Prepare topping by adding white chocolate chips to a small microwave safe bowl. Heat in microwave, on medium-high, for 1 minute. Stir until smooth. If necessary, microwave for 20 second intervals until chocolate is melted. Use a fork or spoon to drizzle topping over the biscotti. </span></li>
<li><span style="font-size: small;">This biscotti is best enjoyed when served with a cup of coffee or tea for dunking. Enjoy! </span></li>
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</div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com4tag:blogger.com,1999:blog-220986394017625166.post-23553142198947894952011-11-28T20:45:00.000-05:002011-11-28T20:45:19.194-05:00Mini Cheese Balls<div class="MsoNormal">Thanksgiving is finally here! Even before it arrived, I began fantasizing about all the different dishes we would enjoy at our family’s houses….turkey, cranberries, stuffing, yams, mashed potatoes, green bean casserole, rolls, macaroni, and PIE! Oh my god PIEs! Lucky for my husband and I we were fortunate enough to have 3 Thanksgivings! How were we so lucky? We celebrate at the grandparent’s houses on Thanksgiving Day (one for lunch, next visit for dinner) and the following day we celebrate with my family. It’s a whirlwind of traveling but in the end the memories we have to look back upon are priceless.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Every year, though, I find myself asking the same question….What should I make? It seems like such a simple thing, but my options are limited when all the main dishes and desserts are taken care of by the rest of the family. I typically find something to make by browsing my favorite online recipe sites, but this year I came across a really fun appetizer in one of my cooking magazines. Mini cheese balls! The article pictures are what really drew me in but then I also saw how short the ingredient list was and that was the final stamp of approval. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">The recipe below is quite simple. All the ingredients are mixed together, made into balls, refrigerated, and then rolled in your favorite topping. Have some fun with this recipe and experiment with different cheeses and toppings. I divided the recipe into 2 batches. One I made using cheddar cheese while the other I made using pepper jack cheese. I chose a variety of toppings to make an even more colorful appetizer tray. I rolled the cheese balls in chopped pistachios, roasted sesame seeds, and chopped almonds. </div><div class="MsoNormal"><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-tIPgyZS7UrE/TtQvDF_pwoI/AAAAAAAAAqs/oEbtBdfr1Do/s1600/_MG_6692_r1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-tIPgyZS7UrE/TtQvDF_pwoI/AAAAAAAAAqs/oEbtBdfr1Do/s640/_MG_6692_r1.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh lemon zest</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/--wBPLMkzXsU/TtQwQIj9TSI/AAAAAAAAAq0/E3RuEelng5s/s1600/_MG_6703_r1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/--wBPLMkzXsU/TtQwQIj9TSI/AAAAAAAAAq0/E3RuEelng5s/s640/_MG_6703_r1.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Pepper Jack (left) & Cheddar Cheese (right) mixtures </td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-oYQDlzwc1_k/TtQzgbvR9aI/AAAAAAAAArE/Rv1G_pgHtEo/s1600/_MG_6728_r1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-oYQDlzwc1_k/TtQzgbvR9aI/AAAAAAAAArE/Rv1G_pgHtEo/s640/_MG_6728_r1.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chopped toppings</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-BPAOltNvZSQ/TtQ0jCW1X9I/AAAAAAAAArM/4pzGpwFvfs8/s1600/_MG_6731_r1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-BPAOltNvZSQ/TtQ0jCW1X9I/AAAAAAAAArM/4pzGpwFvfs8/s640/_MG_6731_r1.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll balls in chopped toppings</td></tr>
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I brought the cheese balls to each family’s house we visited and they were a hit. I think what people enjoyed most about these is that they’re mini. It’s much easier to pick up a small cheese ball and place it on your plate vs. digging into a large cheese ball. The best part about this appetizer is that you can prepare it a day ahead of time. And, if you’re taking them to a party, they’re so easy to transport! And besides who wants to go to a party and burden the host with using their oven to heat up a dish? Simply refrigerate and serve with crackers. Enjoy!<br />
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</div><div class="MsoNormal"><b>Mini Cheese Balls</b></div><div class="MsoNormal">Adapted from Mini Cheese Balls featured in the <a href="http://www.amazon.com/Food-Network-Magazine-1-year-auto-renewal/dp/B001THPA58/ref=sr_1_1?ie=UTF8&qid=1322528121&sr=8-1">Food Network Magazine</a> (November 2011, Volume 4, Number 9)</div><div class="MsoNormal">Serves: 25 – 30</div><div class="MsoNormal">Prep Time: 10 mins.</div><div class="MsoNormal">Total Time: 4.5 hours (NOTE: refrigeration time of 4 hours included)</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Ingredients:</div><ul><li>8 oz. softened cream cheese</li>
<li>1 teaspoon Worcestershire sauce</li>
<li>1/2 teaspoon grated lemon zest </li>
<li>1 cup shredded cheese (like cheddar, pepper jack, parmesan or gouda)</li>
<li>salt</li>
<li>pepper</li>
</ul><div class="MsoNormal"><br />
</div><div class="MsoNormal">Suggested Topping/Outside Coatings:</div><ul><li>chopped pistachios</li>
<li>chives</li>
<li>bacon and paprika</li>
<li>chopped almonds</li>
<li>black & white sesame seeds</li>
</ul><div class="MsoNormal"><br />
</div><div class="MsoNormal">Directions:</div><div class="MsoListParagraphCxSpFirst" style="margin-left: 0.25in; text-indent: -0.25in;">1.<span style="font: 7pt "Times New Roman";"> </span> Mix cream cheese, Worcestershire sauce, lemon zest, and cheese.</div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">2.<span style="font: 7pt "Times New Roman";"> </span>Season with salt and pepper. Mix until well combined.</div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">3.<span style="font: 7pt "Times New Roman";"> </span>With moistened hands form into small balls (approximately 1/2 to 1 inch thick). When all balls have been formed, refrigerate for 4 hours before adding outside coating.</div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0.25in; text-indent: -0.25in;">4.<span style="font: 7pt "Times New Roman";"> </span>Roll balls in your favorite topping/coating. Refrigerate until ready to serve. </div><div class="MsoListParagraphCxSpLast" style="margin-left: 0.25in; text-indent: -0.25in;">5.<span style="font: 7pt "Times New Roman";"> </span>Serve with crackers.</div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com2tag:blogger.com,1999:blog-220986394017625166.post-86699212492613378882011-11-20T22:34:00.002-05:002011-11-21T09:39:27.992-05:00Mini Egg Souffles<div style="font-family: Arial,Helvetica,sans-serif;"></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I’ve experimented with many new dishes for my blog, but none for breakfast. That’s probably because breakfast is my least favorite meal. I’ve never understood (and still don’t) why people get so excited over eggs and toast. Throw in the typical hash browns and sausage and I still don’t get it. I’ve eaten it many times, but have never truly enjoyed it. Maybe it’s the ‘All American Breakfast’ that just turns me off. Instead I swoon at pastries and bagels. Croissants with melted chocolate in the middle? YES PLEASE. Crepes? Yes I’ll have one of those. There is one exception to not liking eggs for breakfast. I LOVE egg soufflés. If you haven’t tried <a href="http://www.panerabread.com/menu/bakery/souffles.php">Panera’s Spinach & Artichoke Soufflé</a>, you haven’t lived. This soufflé is absolutely, utterly, amazing. Hence, why I decided to see if I could find a similar dish to make for breakfast today. And, well, the fact that I need to find another use for my ramekins beyond <a href="http://redlab27.alissahebert.com/search/label/chicken">chicken pot pies</a>.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-YkXReHo6Azo/TsnCQknvXII/AAAAAAAAAp0/MkSn6-ke0-g/s1600/_MG_6644_r1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-YkXReHo6Azo/TsnCQknvXII/AAAAAAAAAp0/MkSn6-ke0-g/s640/_MG_6644_r1.jpg" width="500" /></a></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wj4s5Kxdzrw/TsnC-wOdYqI/AAAAAAAAAp8/T6vUb1LX2Q0/s1600/_MG_6635_r1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wj4s5Kxdzrw/TsnC-wOdYqI/AAAAAAAAAp8/T6vUb1LX2Q0/s640/_MG_6635_r1.jpg" width="500" /></a></div><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The original recipe only calls for eggs and cheese, however I’ve modified it so that you can incorporate your favorite vegetables. I chose to add fresh mushrooms, green peppers, and onion to ours. Because the soufflés are in the oven for a short amount of time, it’s important to cook the vegetables beforehand. Simply add some oil to a small skillet and cook over medium heat until the vegetables are tender. After they’ve cooked, they can then be added to the soufflé mixture.</span><br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/--jAkwrJPXLo/TsnDgwSf4dI/AAAAAAAAAqE/aPSgZLe1S7E/s1600/_MG_6653_r1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/--jAkwrJPXLo/TsnDgwSf4dI/AAAAAAAAAqE/aPSgZLe1S7E/s640/_MG_6653_r1.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked vegetables</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-eKZDgxxAVPM/TsnGI9MLWAI/AAAAAAAAAqk/rkTG2ywEgAk/s1600/_MG_6666_r1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-eKZDgxxAVPM/TsnGI9MLWAI/AAAAAAAAAqk/rkTG2ywEgAk/s640/_MG_6666_r1.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to go in the oven</td></tr>
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<div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: small;">Trust me when I set out to make this dish I knew that it was not going to compete with <a href="http://www.panerabread.com/menu/bakery/souffles.php">Panera’s Spinach & Artichoke Soufflé</a>. Again, I highly urge you to try this breakfast at Panera’s if you haven’t already. This soufflé, however, is the perfect alternative. Eat it while at home in your pajamas! Can’t beat that for a Sunday morning! Both my husband and I really enjoyed the soufflés. The edges and top had a nice puffy texture while the inside was incredibly moist and cheesy. These came out exceptionally well for homemade soufflés! Try it, you won’t be disappointed!</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
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</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><b>Mini Egg Soufflés</b></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Adapted from <a href="http://www.cooks.com/rec/doc/0,1716,159167-237202,00.html">Little Egg Soufflés by Cooks.com</a></span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Serves: 2</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Prep Time: 5 mins.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Total Time: 20 mins.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Ingredients: </span></div><ul><li><span style="font-size: small;"><span style="color: black;">2 eggs, beaten</span></span></li>
<li><span style="font-size: small;"><span style="color: black;"> 1 tablespoon sour cream</span></span></li>
<li><span style="font-size: small;"><span style="color: black;"> 1 teaspoon milk</span></span></li>
<li><span style="font-size: small;"><span style="color: black;"> 1/2 teaspoon baking powder</span></span></li>
<li><span style="font-size: small;"><span style="color: black;"> </span>1/4 teaspoon Mrs. Dash Original Blend (salt -free) seasoning<span style="color: black;"></span></span></li>
<li><span style="font-size: small;"><span style="color: black;"> 4 - 5 drops hot sauce</span></span></li>
<li><span style="font-size: small;"><span style="color: black;"> 1/2 cup shredded cheddar cheese</span></span></li>
<li><span style="font-size: small;"><span style="color: black;">1/4 cup sautéed vegetables (optional)</span></span></li>
</ul><div class="MsoNormal" style="color: black; font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> Directions:</span></div><ol style="color: black;"><li><span style="font-size: small;">Pre-heat oven to 350˚F. Grease the bottom and sides of 2 ramekins (6 or 7 oz.).</span></li>
<li><span style="font-size: small;">If adding vegetables sauté in a small pan, with olive oil, over medium heat. Cook until vegetables are translucent (approximately 5 minutes).</span></li>
<li><span style="font-size: small;">Combine all ingredients except cheese; mix well. </span></li>
<li><span style="font-size: small;">Add cheese; stir.</span></li>
<li><span style="font-size: small;">Divide mixture evenly between the ramekins. Place on a foil lined baking sheet (to catch any spills/overflow) and bake for 12 to 14 minutes. Allow to cool 5 minutes before serving.</span></li>
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</div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com0tag:blogger.com,1999:blog-220986394017625166.post-54631528039393895222011-11-13T17:10:00.007-05:002011-11-14T10:59:53.911-05:00Roasted Fingerling Potatoes<div style="font-family: Arial,Helvetica,sans-serif;"></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Recently I took a cooking class at the <a href="http://www.communityhouse.com/">Birmingham Community House</a> which happens to be right across the street from where I work. How convenient! I highly recommend checking to see if your city, or a nearby city, has a community center. They offer all sorts of classes (exercise, cooking, foreign language, dance, etc) at very reasonable prices. The class I took was called Quick & Easy Weeknight Meals. The 2 hour class cost $36 and during that time we made 7 different meals and side dishes. The best part is we were able to sample ALL of them. YUM!!! </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">This is a recipe for one my favorite sides that we tried, Roasted Potatoes. We paired it with flank steak and these potatoes tasted divine! This is such a simple recipe too. The only thing you’ll find hard about assembling this dish is waiting 45 minutes while the potatoes cook in the oven. They taste so wonderful when they come out of the oven and I am in complete agreement with our teacher who said “Why would you make French fries (implying the frozen kind) when you could make these instead? “</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">You can make roasted potatoes using traditional Yukon Gold, Idaho, or redskin potatoes but this recipe, including the cooking time, is specifically for Fingerling potatoes. Until this class I had never heard of fingerling potatoes. Fingerlings are different varieties of potatoes (French, Russian Banana, and Purple Peruvian) that grow small and narrow. Because of their shape and size, they are perfect for roasting. These potatoes aren’t easy to find in grocery stores though. Our teacher told us Costco sells them, however I thought I might save myself a trip and check my normal grocery store (Meijer). Unfortunately they didn’t carry them. I think higher end grocery stores may carry these, but if you don’t feel like searching, Costco sells a 5 lb. bag for $6.99. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Dxnbl7BG0NI/TsA3dO6ODuI/AAAAAAAAAoo/BNSi0jqsTzs/s1600/_MG_6575_r1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Dxnbl7BG0NI/TsA3dO6ODuI/AAAAAAAAAoo/BNSi0jqsTzs/s640/_MG_6575_r1.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Five pound bag of Fingerlings from Costco</td></tr>
</tbody></table><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-GGghLv8oR44/TsA34qTcQAI/AAAAAAAAAow/FwCZfZ4t7_k/s1600/_MG_6574_r1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-GGghLv8oR44/TsA34qTcQAI/AAAAAAAAAow/FwCZfZ4t7_k/s640/_MG_6574_r1.jpg" width="500" /></a></div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GJV1bvbkpS0/TsA4EwQnO0I/AAAAAAAAAo4/26F3HSm3M7U/s1600/_MG_6569_r1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-GJV1bvbkpS0/TsA4EwQnO0I/AAAAAAAAAo4/26F3HSm3M7U/s640/_MG_6569_r1.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The various shapes, sizes, and colors of Fingerlings</td></tr>
</tbody></table></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">One of the most important things you’ll need to remember when making this side dish is to cut the potatoes into similar bite size pieces. This will ensure all the potatoes cook evenly. Otherwise you’ll have some potatoes that are mushy (over done) while others are cooked just right. For the most part all you’ll need to do is cut the fingerlings in half. However you’ll find that some are long and narrow while others are short and fat. Because of this, you may need to cut a short and fat potato into quarters, while the long and skinny potatoes are halved. This will help keep the thickness of the potatoes consistent.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-22PI_evLaDo/TsA6KqZ6V9I/AAAAAAAAApA/H5ScFyVg-rs/s1600/_MG_6576_r1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-22PI_evLaDo/TsA6KqZ6V9I/AAAAAAAAApA/H5ScFyVg-rs/s640/_MG_6576_r1.jpg" width="500" /></a></div></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">When all the potatoes are sliced, you’ll need to cover them with oil and herbs. I find that 1 tablespoon of olive oil is perfect for around 2 lbs. You’ll want to make sure that the potatoes are evenly coated with olive oil but not swimming in it. You may need to buy some Mrs. Dash seasoning if you don’t have any at home, but this can be found at any grocery store. Also, you can use regular salt for these, however I find that using freshly ground sea salt really takes these up a notch. The stores even sell sea salt that is already packaged in a grinder. These range from $2-4 and are sold right in the baking aisle next to all the other herbs and spices. Below is a picture of the one I purchased at Meijer. Once the cap is removed, the grinder works by simply twisting the top.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-HhInLRIwGDs/TsA7B3PFz1I/AAAAAAAAApI/ToCVvKYLQio/s1600/_MG_6603_r1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-HhInLRIwGDs/TsA7B3PFz1I/AAAAAAAAApI/ToCVvKYLQio/s640/_MG_6603_r1.jpg" width="500" /></a></div></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NkdxKtSorq8/TsA7lLWGk6I/AAAAAAAAApQ/okbDGTAXCEQ/s1600/_MG_6614_r1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-NkdxKtSorq8/TsA7lLWGk6I/AAAAAAAAApQ/okbDGTAXCEQ/s640/_MG_6614_r1.jpg" width="500" /></a></div><br />
<span style="font-size: small;">When the potatoes are ready to bake, use parchment paper to line a sheet pan. Parchment paper is different from wax paper. I previously thought they could be interchanged. Not so much. If you don’t have parchment paper in your house, buy a roll. It’s super handy. It will save your prized possessions from sticking to the pan and save YOU some scrubbing work afterwards. When the potatoes are placed on the pan, the skin side should face down on the parchment paper while the inside of the potato faces upwards. This will ensure the potatoes cook evenly. </span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ioUFrbyReBU/TsA9IsG2uHI/AAAAAAAAApY/30bXPcJnxCU/s1600/_MG_6608_r1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-ioUFrbyReBU/TsA9IsG2uHI/AAAAAAAAApY/30bXPcJnxCU/s640/_MG_6608_r1.jpg" width="500" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready to put in the oven</td></tr>
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<span style="font-size: small;">Enjoy! I know you’ll love these just as much as we do. The best part about serving these potatoes as a side is that you can pair them with a fancy dish such as steak or with something as simple as a turkey sandwich, like we did today!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-OwkDtbJ9vDU/TsA-84bO9CI/AAAAAAAAApg/CO8mgF5NEn8/s1600/_MG_6625_r1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-OwkDtbJ9vDU/TsA-84bO9CI/AAAAAAAAApg/CO8mgF5NEn8/s640/_MG_6625_r1.jpg" width="500" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-msZ0WQ96WTg/TsA_LGcWEfI/AAAAAAAAApo/NnOV8GH4SOA/s1600/_MG_6629_r1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-msZ0WQ96WTg/TsA_LGcWEfI/AAAAAAAAApo/NnOV8GH4SOA/s640/_MG_6629_r1.jpg" width="500" /></a></div><br />
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</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><b><span style="font-size: small;">Roasted Fingerling Potatoes</span></b></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Adapted from Roasted Potatoes recipe by Chef Pam Gustairs (Birmingham Community Center)</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Serves 4-6</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Prep Time: 10 mins.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Total Time: 60-65 mins.</span></div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Ingredients:</span></div><ul><li><span style="font-size: small;">2-3 pounds Fingerling potatoes </span></li>
<li><span style="font-size: small;">1-2 tablespoons extra virgin olive oil</span></li>
<li><span style="font-size: small;">1-2 cloves garlic, minced (optional)</span></li>
<li><span style="font-size: small;">1/2 teaspoon Mrs. Dash Original Blend (salt -free) seasoning</span></li>
<li><span style="font-size: small;">1 -2 pinches regular salt OR 1-2 cracks of freshly ground sea salt</span></li>
</ul><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">Directions:</span></div><ol><li><span style="font-size: small;"><span class="plaincharacterwrap">Pre-heat oven to 350˚F. </span></span></li>
<li><span style="font-size: small;"><span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Wash potatoes (peel if desired) and cut into similar bite size pieces.</span></li>
<li><span style="font-size: small;"><span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Place potatoes in a medium bowl and add minced garlic. Toss.</span></li>
<li><span style="font-size: small;"><span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Add olive oil and toss potatoes to coat evenly. </span></li>
<li><span style="font-size: small;">Add Mrs. Dash seasoning and salt. Toss to coat all potatoes. <i><b>Tip:</b><b> </b> Sprinkle the seasoning and salt high above the bowl instead of directly on top of the potatoes. This ensures the seasoning will ‘sprinkle’ and not ‘clump’.</i></span></li>
<li><span style="font-size: small;"><span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Line a sheet pan with parchment paper. Dump potatoes onto the pan and arrange so that all potato skins are facing down on the parchment paper. </span></li>
<li><span style="font-size: small;"><span style="font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"></span>Bake for 45-55 minutes or until potatoes are golden brown and tender.</span></li>
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</div><div class="MsoNormal" style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span></div>Anonymoushttp://www.blogger.com/profile/18174489737551224204noreply@blogger.com0