tag:blogger.com,1999:blog-5647330736637476762024-02-19T07:47:01.491-08:00Meals With Kids ...Family Meals Everyone Will Love...Anonymoushttp://www.blogger.com/profile/08859654258341311866noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-564733073663747676.post-2157168903490106682014-02-28T09:51:00.000-08:002014-02-28T09:51:01.223-08:00<br />
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Poor Man Chicken Parm.</h2>
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I whipped this up a couple years ago on a night when I couldn't for the life of me think of something to make for dinner and didn't want to drive to the store. What's in the fridge and the freezer?<br />
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Chicken patties.<br />
Pasta sauce.<br />
Mozarella cheese.<br />
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$10 for a meal of 4 and the kids will love it and GET FULL? Yep.<br />
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Needs:<br />
Oil. Chicken patties. Tomato pasta sauce. 8oz shredded mozarella cheese (or parm, or your choice).<br />
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1. Fry the chicken patties in a pan with about 3-4 Tbsp of oil (enough to cover the pan you're using) for about 10-12 minutes (I do this to make them a little crunchy.<br />
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2. Take the patties out of pan and place in a 13x9 glass baking dish (greased).<br />
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3. Drop 2-3 Tbsp of sauce per patty.<br />
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4. Cover all patties evenly with mozarella cheese.<br />
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Bake in oven at 375, for 10 minutes.w<br />
Serve hot.<br />
BOOYAH......<br />
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Chef Ryhttp://www.blogger.com/profile/01309153028781174351noreply@blogger.com1tag:blogger.com,1999:blog-564733073663747676.post-81547151346852822622014-02-09T21:31:00.002-08:002014-02-09T21:31:54.878-08:00Chicken Enchiladas in a Peppery White Cream SauceWhen I think of enchiladas, I typically think of a red or green sauce, beef and lots of cheddar cheese. Well these enchiladas are not any of that. At all.<br />
These are instead made with shredded, rotisserie chicken and the sauce is a velvety, pepper jack blend of deliciousness. They're not hard to make and the results will make your family very, very happy. They reheat perfectly, and I'd strongly recommend doubling the recipe for weekday lunch leftovers.<br />
Here's what I do:<br />
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4 T. butter (divided use)<br />
1/4 c. all purpose flour<br />
2-1/2 c. chicken broth<br />
4 oz. can diced green chilies<br />
1 large jalapeno, seeded, and finely diced<br />
1 shallot, minced<br />
6 oz sour cream (don't use fat free)<br />
2 c. shredded cooked chicken<br />
6 oz. pepper jack cheese<br />
6 flour tortillas (8 inch size)<br />
6 oz. shredded cheddar cheese<br />
3 slices bacon, cooked crisp and crumbled (optional)<br />
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In a large saucepan, melt 2 T. butter, saute jalapeno & shallot until very tender. Stir in green chilies. Add 2T. butter to pan (with jalapeno /shallot) and stir in flour to mix well. Slowly add broth while stirring to combine mixture. Bring to a boil and stir for 2 min. or until thickened. Add pepper jack and stir until smooth. Remove from heat and add sour cream. Mix well. This is the sauce. You can salt & pepper to taste, but I find the broth is salty enough, usually and with the jalapeno, pepper may not be necessary either. Your choice.<br />
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In a bowl combine chicken with cheddar & bacon, if desired. Spoon 1/2 c. or so chicken mixture into tortilla and roll up. Place seam side down in a 9x13 in. baking dish. Repeat until gone.<br />
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(pic before baking)<br />
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Carefully pour sauce over all and bake at 350 degrees F for about 35 minutes or until golden on top. <br />
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These are wonderful served with Spanish rice and pinto beans, but also fare beautifully with a garden fresh <a href="http://www.traderjoes.com/fearless-flyer/article.asp?article_id=1120">green salad</a>. <br />
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<br />Anonymoushttp://www.blogger.com/profile/08859654258341311866noreply@blogger.com0tag:blogger.com,1999:blog-564733073663747676.post-19451204150748953472014-02-04T10:37:00.002-08:002014-02-04T10:37:27.120-08:00<div class="separator" style="clear: both; text-align: center;">
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<h2>
Steak & Potato Breakfast Bowl</h2>
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What to do with left overs?</h3>
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My oldest son Tony, is now 18 and seems to be out and about more often these days. I suppose giving him my old car, having a job and going to college allows him some freedom once in a while. But what that does at dinner time, throws me off during the week. He wants to go hang out with his friends, and here I have a meal of four ready to be made - my OCD kills me...what am I going to do with that fourth portion (I have a family of four)?</div>
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Well last weekend we were prepped for four New York steaks and four fat potatoes - and he wanted to go out with his best bud. I had no argument this time as I thought - hmmm, how about a steak bowl for breakfast with his chow. Done. And oh my goodness....</div>
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I cut up one potato into slices, then cut them up into little cubes.</div>
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Fried em up in some oil, added some Lawry's, garlic salt and some pepper.</div>
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Divided into four and put em aside.</div>
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I cut up the steak into little cubes, threw em around in a pan to heat them up, put aside.</div>
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I scrambled up eight eggs, and added a colby/jack mix of shredded cheese.</div>
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Layered as follows:</div>
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Bottom of bowl = fried potato cubes.</div>
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Mid bowl = scrambled eggs and cheese.</div>
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Top it off with the steak.</div>
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You could, of course, top that with some salsa, guacamole or sour cream ( I did not ).</div>
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My kids (as well as myself) - thought it was "Beast" (awesome!).</div>
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It's the simple things in life......</div>
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Excuse the pics, they are rather crap-a-doodle.</div>
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-Ry</div>
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<h2>
THE BEST CHICKEN TACO I EVER ATE ?</h2>
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And it was to benfit cancer.</h3>
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Back in September my buddy Todd Hooper (tattooist and deviant do-gooder) invited me and my wife Saundra, to a charity event at his local tattoo shop, Ink Divine (San Pedro). The benefit was in honor of breast cancer awareness and the shop made an impressive donation of almost $3,000 when all was said and done.</div>
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In the last year or so I have found myself more prone to cancer awareness than ever before. Granted, I lost my aunt to cancer many years ago and my sister is a survivor of colon cancer, but it was a little girl named Sarah that has opened my eyes wider in recent times. She is the nine year old daughter of an old friend of mine, Sandee, that was diagnonsed with leukemia in February of this year. My entire family has been effected and we have done what we can, when we can, to help promote awareness.</div>
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One of the vendors at the Ink Divine event was a well known foodie truck company called Tits N Tacos (an all-women staff of rock n rollers that donate proceeds to breast cancer, thus the name). All of their menu items are named after women. One look at the menu and my belly began to speak to me....”Feed me!!”....And so, I ordered. I bought myself a “Chola” (their mexican street taco) and a “Mary-Ann” (their go to chicken taco). Other items on the menu include “Betty Page”, “Monroe”, “Audrey Hapburn” and much more.</div>
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The Chola was good.....the Mary-Ann blew the doors off my mouth and my brain. I took a bite and let the ranch and bacon pop in my mouth and melt like butter and than immediately stood in line to order another. The best chicken taco I have ever had? Quite possibly.... I knew at some point I had to try and recreate it. So,...last night I did.</div>
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On a side note - I used flour tortillas for my recipe, TNT used corn. I think corn was better. Also, TNT used pico in their taco, I did not. They also used cotija cheese, I used colby jack.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZK9q8mqLMZOjkPerSuHwPsCWJnHOGHwufHNo5nCWgMAp5RVaBM5z0r2ntwV2UxFTrIEi2UePMeoPRs8_7yx8cCbc9z-iFVjt6Disoq5IYyPejGktb5Lm8ijqQRbBV4n7xPcj-ItQpbI/s1600/GEDC2332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="163" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZK9q8mqLMZOjkPerSuHwPsCWJnHOGHwufHNo5nCWgMAp5RVaBM5z0r2ntwV2UxFTrIEi2UePMeoPRs8_7yx8cCbc9z-iFVjt6Disoq5IYyPejGktb5Lm8ijqQRbBV4n7xPcj-ItQpbI/s200/GEDC2332.JPG" width="200" /></a></div>
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THE MARY-ANN (bacon ranch chicken taco).</div>
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(serves 4-6).</div>
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4 boneless chicken breasts, sliced in half.</div>
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BBQ rub of your choice (I used Penzeys Galena Street, it’s awesome).</div>
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12 slices bacon - fried.</div>
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12 tortillas.<br />
Jalapeno ranch dressing.</div>
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Shredded cheese.</div>
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Shredded lettuce.</div>
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1. Cut chicken breasts in half and put your rub on, let sit for a bit.</div>
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2. Heat up your grill.</div>
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3. Cook bacon till its crispy, set aside. Once cool, cut each slice in half.</div>
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4. Shred your lettuce.</div>
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5. Place chicken on your grill - cook 20-25 minutes depening on your grill and heat.</div>
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6. Once chicken is done, let cool for a bit and than cut into small chunks.</div>
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7. Heat tortillas.</div>
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8. Place chicken in tortillas, top with a line of the jalapeno ranch.</div>
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9. Put a half strip of bacon on either side of the chicken.</div>
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10. Add your lettuce and cheese, and fold.</div>
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Serve and enjoy !!</div>
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Help support my friends and visit these web-sites:</div>
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1. Todd Hooper and Ink Divine.</div>
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https://www.facebook.com/inkdivinetattoocompany</div>
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2. Tits N Tacos.</div>
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http://www.tits-n-tacos.com/</div>
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3. Sarah’s Fight.</div>
<div style="font: 12.0px Helvetica; margin: 0.0px 0.0px 0.0px 0.0px;">
https://www.facebook.com/groups/sarahsfight/</div>
Chef Ryhttp://www.blogger.com/profile/01309153028781174351noreply@blogger.com0tag:blogger.com,1999:blog-564733073663747676.post-88985693526709027382013-12-06T09:08:00.002-08:002013-12-06T09:08:18.434-08:00<br />
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<h2>
BACON RANCH CHEESE SPREAD.</h2>
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<span class="Apple-style-span" style="font-size: 19px;">Mouth watering treat for any occasion.</span></h2>
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My wife posted one of those floating recipes on Facebook about a month ago - and simply commented “Please?”.....Well, I liked the way it looked and we had a family gathering coming up so I decided to give it a try. And, it rocked !!</div>
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With bacon being the uber-foodie craze at the moment, I’m sure plenty of people would like to give this a shot - once you do - it will be a keeper.</div>
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Ingredients:</div>
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1. - 15 slices bacon - cooked to crispy. Crumble when done.</div>
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(I used a pre-cooked box to avoid time and mess, personally these are damn good and you pay equal or less cash for it, no muss, no fuss).</div>
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2. - Two 8oz pk’s of cream cheese, softened.</div>
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3. - One package of Hidden Valley ranch dip.</div>
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4. - 3/4 cup shredded cheese (I used colby jack).</div>
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Instructions:</div>
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1. - Heat your bacon - fry until crispy, cool - and than crumble into small bits. Set aside.</div>
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2. - Mix the two packages of cream cheese in a large bowl with a mixer, till smooth.</div>
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3. - Add ranch mix into cream cheese and mix well.</div>
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4. - Add your shredded cheese and mix well.</div>
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5. - Add HALF of your crumbled bacon into the cheese mix, mix well.</div>
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6. - Put your other half of bacon on a small plate and set aside.</div>
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7. - With your hands mold the cream cheese mix into a large ball.</div>
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8 - Roll the ball onto the plate of bacon, evenly - and cover the entire ball with bacon bits.</div>
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9 - Store the ball on a small plate in the fridge. Cool for at least two hours.</div>
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10. Serve with crackers or similar snack.</div>
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11. Get out of the way !! Once this bad ass ball of munchy greatness hits the first mouth, all bets are off.</div>
Chef Ryhttp://www.blogger.com/profile/01309153028781174351noreply@blogger.com0tag:blogger.com,1999:blog-564733073663747676.post-23162344898538295832013-12-04T09:40:00.003-08:002013-12-04T09:40:58.838-08:00<br />
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<span class="Apple-style-span" style="font-size: 24px; font-weight: bold;">GRILLED CHICKEN & PASTA ALFREDO</span><br />
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<span class="Apple-style-span" style="font-size: 19px;"> Look like a master chef on a budget and a whim.</span></h2>
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My mother n’ law just recently had a birthday. The wife and I proposed dinner at our place for the gift of food and family. When asked what she wanted, she could not say, or, would not say. I jokingly told her “OK, Spaghettio’s it is.” After some thought I decided on some chicken alfredo. It was on a week night after work so I didn’t have a lot of money but still wanted to do something nice, elequent, filling and tasteful. And I didn’t want a traditional chicken alfredo, so I decided to grill the chicken. With lack of time, six mouths to feed and being on a slim budget (who isn’t during the holidays?), I decided to make the chicken the star of the meal and went with pre-made pasta and sauce. So we’re talking a pretty easy meal here - but with the looks and taste of a gourmet night out.</div>
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My foodie brother, Lonny gave me a gift a couple months back of Billy Bones BB rub and I thought let’s try some of the bad boy on chicken (it has worked nicely on beef so far)....well, it was great. I also marinated the chicken in some Italian dressing - a little known secret my brother turned me onto many years ago. This method not only tastes really good but it makes your chicken extremely juicy and soft to the chew.</div>
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The key here, and always, for a family meal is timing, getting everything done at the same time. It is another reason I chose this particular meal - you can do all these separate things at once and pretty much have them done in the same amount of time. The end result is an eye appealing dish that everyone will love for a family on a budget.</div>
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My decision to cut the breasts before plating them, made the dish look even better.</div>
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Ingredients: </div>
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(serves 6)</div>
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2 - packs fettucini pasta noodles</div>
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2 - 15oz bottles of alfredo sauce <span class="Apple-style-span" style="font-family: Helvetica; font-size: 12px;">(I used Rinaldi for this meal)</span></div>
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1 - medium bottle of Italian dressing (I used Wish Bone for this meal)</div>
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6 - boneless chicken breasts</div>
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Rub of your choice (I used Billy Bones for this meal)</div>
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Marinate breasts in a ziplock bag for at leats 2 hours, with full contents of a medium Italian dressing bottle.</div>
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After done with marinating coat your chicken with your rub and set aside. Don’t fret on the marinade - this combination actually goes extremely well with the alfredo once they mix together. The taste is wonderful !</div>
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Light your bbq and prepare coals, make sure to grease your grill as chicken likes to stick.</div>
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You want your coals grey - medium to high heat for the chicken.</div>
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Prepare your noodles according to package, I also like to add a spoon of salt and a spoon of oil to the pot.</div>
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Put your chicken on the grill - 15 minutes (give or take depending on your coals) should be about right, I like to turn over about every 3 minutes, to keep an even grill and prevent any charring or sticking.</div>
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When chicken is done let it cool for a couple minutes, than slice it from head to toe (see picture) - this is a nice touch for the beauty of the plate and makes cutting the chicken and noodles much easier and the tast will flow together.</div>
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While chicken is cooling go ahead and heat up your sauce (low heat and make sure to pay attention, as the sauce likes to boil up and out of the pan).</div>
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Drain your noodles and plate.</div>
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Top each plate with equal portion of sauce.</div>
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Top with your cliced chicken.</div>
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Serve.</div>
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I added some dinner rolls and a salad to this particualr meal.</div>
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The presentation was beautiful, the meal was extremely filling and my mother n’ law loved me more than she did before she walked through the door.</div>
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Enjoy.</div>
Chef Ryhttp://www.blogger.com/profile/01309153028781174351noreply@blogger.com3tag:blogger.com,1999:blog-564733073663747676.post-45914877379515176242013-11-30T17:37:00.001-08:002013-11-30T17:41:51.649-08:00A Closed Door and Dijon-Braised Brussels Sprouts<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">My last post was over a week ago. I have been wanting to write but my thoughts haven't come together enough in my mind to form a post. Sigh! Like I said <a href="http://mealswithkids.blogspot.com/2013/11/the-post-chooses-me-and-risotto.html" target="_blank">previously</a>, I cannot chose when to write a post. The post chooses me. One would think, that a one day trip to Chicago for work, on a Tuesday, that even included a solo lunch break visit to Navy Pier would make for an interesting story. Alas, not for me. So I patiently waited for the moment to come to me when I could write again.</span><br />
<span style="font-family: Courier New, Courier, monospace;"> </span><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">I began today, Thanksgiving Day 2013, with a 5K run. What a great way to begin a day and what a great story for a blogpost. One would think, anyway! As I was driving back home from the run, I willed my mind to think, to form words that I could put on paper. Should be easy right? Not for me. But I didn't have too much time to dwell on whether I would blog or not. I had to get Thanksgiving dinner ready.</span><span style="font-family: 'Courier New', Courier, monospace;"> </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Once I had put my apron on, turned on the music and popped the turkey into the oven, I started working on the sides. The first side I made was Dijon braised Brussels sprouts. I began by slicing the sprouts. This act of slicing the sprouts put me in a zen state of mind. It is when my mind is in such a state that a post is usually born. I could feel my mind going into blogpost writing mode. I started thinking back to the last time I had made this dish. In my mind's eye, the season when I had last made this dish looked like Spring. Or was it last Fall? I could not decide which. So I decide to focus on the bigger picture and think of what was significant about the last time I made this dish. I could feel myself walking through the halls of my memories and trying to push open the door to the room which held memories from that evening for me. But alas, that door would not open. As I moved on to browning the sprouts on the cut side, I forced myself to push harder against the door to open it. But I had family visiting and a six year old niece to chat with, so an unopened door would just have to wait. Sometimes it may be best to leave a closed door just stay so anyway!</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"> Turkey coma must have gotten the better of me on Thanksgiving day as I was typing this post, because here I am two days later trying to wrap up this post. In case you are curious, I did not sleep two days straight. While I am capable of it, it is just that I am finding time this evening to write again. We just finished decorating the house for Christmas. That always leaves me feeling so warm and happy. A perfect time to write. And in order to just maintain this happy state of mind, I am not going to try to force open any closed memory doors.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"> I began today with a 5 mile walk along Katy trail. I have so much to share on that but those thoughts do not belong in this post. They need a post of their own. I will conclude this post by saying just how thankful I am for everything in my life. I hope you are having a wonderful and blessed holiday season as well. My hugs and good wishes go out to those having a rough time this holiday season or those who are away from home.</span><br />
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<a href="http://smittenkitchen.com/blog/2011/11/dijon-braised-brussels-sprouts/" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Dijon-Braised Brussels Sprouts</span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Recipe Source: <a href="http://smittenkitchen.com/" target="_blank">Smitten Kitchen</a></span><br />
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<strong><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Dijon-Braised Brussels Sprouts</span></strong></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Serves 4 as a side dish</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">1 pound brussels sprouts<br />1 tablespoon unsalted butter<br />1 tablespoon olive oil<br />Salt<br />Freshly ground black pepper<br />1/2 cup dry white wine<br />1 cup broth (chicken or vegetable)<br />2 to 3 shallots, peeled and thinly sliced<br />2 tablespoons heavy cream<br />1 tablespoon smooth dijon mustard (or more to taste)<br />2 tablespoons chopped flat-leaf parsley (optional)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Trim sprouts and halve lengthwise. In a large, heavy 12-inch skillet heat butter and oil over moderate heat. Arrange halved sprouts in skillet, cut sides down, in one layer. Sprinkle with salt and pepper, to taste. Cook sprouts, without turning until undersides are golden brown, about 5 minutes. [Updated to note: If your sprouts don't fit in one layer, don't fret! Brown them in batches, then add them all back to the pan, spreading them as flat as possible, before continuing with the shallots, wine, etc.]</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Add the shallots, wine and stock and bring to a simmer. Once simmering, reduce the heat to medium-low (for a gentle simmer), cover the pot with a lid (foil works too, if your skillet lacks a lid) and cook the sprouts until they are tender can be pierced easily with the tip of a paring knife, about 15 to 20 minutes.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Remove the lid, and scoop out brussels (leaving the sauce behind). Add cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard. Taste for seasoning, and adjust as necessary with more salt, pepper or Dijon. Pour sauce over brussels, sprinkle with parsley, if using, and serve immediately.</span></div>
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Radhikahttp://www.blogger.com/profile/04377155451636925444noreply@blogger.com0tag:blogger.com,1999:blog-564733073663747676.post-21393489602599979362013-11-25T11:08:00.002-08:002013-11-25T11:08:35.138-08:00Soup to Warm Your Tummy<h2>
Poor Man's Stew </h2>
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I am watching snowflakes dance in the wind! It is the Monday before Thanksgiving and I am working from home today. Kids our off for break and I volunteered to work from home to make sure the house doesn't burn down! I am an excellent multi tasker; hosting conference calls, writing emails, yelling at kids and cooking a pot of soup for tonight's dinner! Let's see my husband do that without missing a beat! LOL!<br />
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This soup was a favorite when I was a kid. There were two dishes named Poor Man when I was growing up. There was the Poor Man's Steak (hamburger helper type dish but homemade over rice) and Poor Man's Stew, which I am going to show you how to make now! This one was my favorite!<br />
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Poor Man's Stew</h3>
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The above picture shows nearly all you will need for this recipe... <br />
<ul>
<li>2 lbs hamburger (I use 85/15 blend)</li>
<li>48 ounces beef broth</li>
<li>2 cans of cheddar cheese soup</li>
<li>bag of baby dutch potatoes sliced to a 1/4 inch</li>
<li>4 carrots sliced to a 1/4 inch</li>
<li>1 rib of celery (not shown yet) chopped</li>
<li>1 medium yellow onion (not shown yet) chopped</li>
<li>slosh of olive oil</li>
<li>salt, pepper and garlic powder</li>
</ul>
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There's my onions and celery browning with the slosh of olive oil! Remember to chop them small so they are not identifiable for picky kids! Brown nicely till you can smell them cooking.<br />
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Next add your hamburger and sprinkle your salt, pepper and garlic powder on the beef as it browns. I like to season the beef as it brings out more flavors of the meat. And the seasoning seems to stick around and not get watered down later.<br />
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Once the meat is cooked and is crumbly add your carrots and mix and let cook for another minute or two.<br />
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Add your broth and both cans of cheddar cheese soup. Stir well and then add the potatoes. Cook on medium high heat till your potatoes are done (roughly 15-20 minutes). Let the soup stand and skim off any fat that rises to the top. Don't get too caught up in skimming... fat = flavor.<br />
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And there you go! We are having this tonight with some garlic bread and hopefully eat by the fireplace! It is pretty chilly here in Chicagoland and Soup/Stew and a roaring fire will make it all better!Candy Clarkehttp://www.blogger.com/profile/04534592744472926169noreply@blogger.com1tag:blogger.com,1999:blog-564733073663747676.post-70157602693417153762013-11-16T04:38:00.000-08:002013-11-16T04:48:04.697-08:00The Post Chooses me and Risotto<div dir="ltr" style="text-align: left;" trbidi="on">
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I have realized that I cannot write a blog post whenever I choose to. It chooses me. Random occurrences of a day come together in my mind and form a post. Does not happen every day though. Just on some days. Take <strike>today</strike> yesterday for instance. I went to the library during my lunch break with the intention of writing. The library with its books and the quiet atmosphere seemed like the perfect place to begin my <a href="http://mealswithkids.blogspot.com/2013/11/for-love-of-sushi-and-chocolate-chip.html" target="_blank">novel</a>. I sat in front the computer and started the blank screen for a few minutes before a conversation going on close by distracted me. A grandma was being taught how to use her iPad, Kindle and iPhone by a gentleman who works at the library. It was heartwarming to watch her take so much interest to learn technology so that she could keep in touch with her kids and read. I wanted to document what I saw in some way. And here I am! It became the beginning for a post. Hopefully I will find similar inspiration to begin my novel. <br />
After an uneventful rest of the afternoon at work, I came home and decided to make risotto for dinner. As I was chopping the onions for the risotto, I started thinking back to the first time I made risotto. It was two years or so ago and I had just met <a href="http://chezlittley.blogspot.com/" target="_blank">Lisa</a> online. A common love of cooking is what first got us talking to each other but Lisa and I are long lost sisters. I am sure of it. We share so much more in common than cooking.<br />
But the one thing she does that I don't, is morel mushroom hunting. She goes morel hunting during its growing season. The year I met her she had managed to find a bounty and had celebrated that with morel asparagus risotto. She had described the mushroom as having a distinct nutty flavor and said that the creaminess of the risotto was a perfect backdrop for the morels. Never having <strike>heard of</strike> tasted morels or risotto, I knew right away that I had to make it.<br />
Morel mushrooms are really expensive and a luxury unless you go hunting for them and get lucky. I am so glad I decided to spend all that money on them back then. I haven't done it since and not sure if I will do it again. I am older and wiser with money, you see. My husband may disagree on the <strike>money</strike> old part, but I digress. The memory of having made the risotto and the taste of the morels however stay with me to this day. And I fully agree with Lisa. Morels and risotto are a match made in heaven. The best part of it all is that my parents were visiting from India then and I had been fortunate enough to share the meal with them. Sigh! Good times. It is always the little things in life that stay with you.<br />
Since talking to Lisa about mushroom hunting two years ago, I have wanted to do it myself. But haven't ventured out yet. I may go morel hunting this upcoming season. It am sure it will be a <strike>cold, wet, dreary</strike> great experience. The best part will be the morels or maybe the memories!? It may even inspire me to write another post. Like <strike>tonight's</strike> last night's risotto did. It gave me the middle and end for my current post.<br />
I have tried various versions since that first time. <a href="http://whatsgabycooking.com/arugula-risotto/#.UodmPuJGYs1" target="_blank">Creamy arugula risotto</a> is definitely a version to make. I had cauliflower and mushrooms in my fridge. So I made risotto with them. <br />
I hope you make risotto. Make it suit your own taste and share it with your family and friends. And let it become a little piece in the memories that make up your life.<br />
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<a href="http://chezlittley.blogspot.com/2010/03/topping-last-weeks-rack-of-lamb.html" target="_blank">Lisa's risotto recipe</a><br />
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<tr><td class="tr-caption" style="text-align: center;">Lisa's image of the morel risotto. Mouth watering!</td></tr>
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Morel, Asparagus Risotto with Baby Peas!<br />
3T butter<br />
2-3 green onions, chopped<br />
2 cloves garlic, minced<br />
4 oz morels (sauteed in butter, reserve any liquid)<br />
1/2 c. white wine<br />
2 1/2 c chicken stock<br />
1 1/2 c aborio rice<br />
1 c (or more) asparagus chopped<br />
1c frozen baby peas<br />
3T freshly grated parmesean cheese<br />
<br />
Sautee morels in 1T of butter, reserve any liquid they offer up!<br />
Add 2T butter to skillet along with the garlic and green onion. Sautee
for a few minutes, add asparagus and sautee a few minutes more. Add the
rice and stir until all the fat is absorbed by the rice. When the rice
is somewhat golden, add in wine, mushroom liquid, peas and chicken
stock. When the mixture comes to the boil, reduce heat to medium and
place a lid on the pot. Cook for 25 minutes. Add Parmesan cheese, salt
to taste. <br />
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Radhikahttp://www.blogger.com/profile/04377155451636925444noreply@blogger.com6tag:blogger.com,1999:blog-564733073663747676.post-43696181343475551922013-11-12T19:45:00.000-08:002013-11-12T19:45:02.668-08:00Homemade Holiday Dinner Rolls<h3 class="post-title entry-title" itemprop="name" style="color: #333333; font: normal normal normal 30px/normal Georgia, Utopia, 'Palatino Linotype', Palatino, serif; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; position: relative;">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Have you ever made rolls from scratch? The old school way, like our grandmothers did? </span></h3>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Well if you haven't, you're missing out. While they're not something I make weekly, I do like to include this recipe in my holiday meal planning. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I find the most important step in all bread making is to accurately follow the directions. Be precise -- measure twice. Oh, I really have become my mother.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Also, using a thermometer will help you get your liquid temperatures correct. You don't want the milk or water in this recipe to be too cool or too hot. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">And my final suggestion is to use Butter Flavored Crisco for the shortening. It gives an unmistakably rich, buttery flavor to the rolls. This may be why I don't find it necessary to brush the tops with butter before baking, but if you have a few minutes to spare, the butter does gives the rolls a more golden brown appearance. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I predict that with their soft, melt-in-your-mouth texture, these rolls are sure to be a huge hit at your next gathering. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Give them a trial run with this week's Sunday dinner and see if you're not putting them on the menu for Thanksgiving.</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Good luck and happy roll making. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Holiday Dinner Rolls</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />2 (.25 ounce each) packages active dry yeast<br />1/2 cup warm water (110 degrees F to 115 degrees F)<br />1 1/2 cups warm milk (110 to 115 degrees )<br />1/2 cup sugar<br />1 egg<br />1/4 cup butter flavored shortening (Crisco)<br />2 teaspoons salt<br />5-1/2 cups all-purpose flour</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">*melted butter to brush on top, optional</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />In a mixing bowl, dissolve yeast in water. Just two of the packages. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEP2EQeq9DOwrtq3ThEYMLSAQcwd-QlT4TB5v_wNKKqV1uS_NWABfThT6seuH499At_6hNxGMyTfql3bavqbL5ULXTq5WjRfT46B_4rFPFTaU72dx9Eb_ZyoJBXRvhxoQUODBB0fv2WgT/s1600/yeast+for+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibEP2EQeq9DOwrtq3ThEYMLSAQcwd-QlT4TB5v_wNKKqV1uS_NWABfThT6seuH499At_6hNxGMyTfql3bavqbL5ULXTq5WjRfT46B_4rFPFTaU72dx9Eb_ZyoJBXRvhxoQUODBB0fv2WgT/s320/yeast+for+bread.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Beat in milk, sugar, egg, shortening and salt and 2 cups of flour until smooth. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Stir in enough remaining flour to form a soft dough. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place in a greased bowl, turning once to grease top. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cover and let rise in a warm place until doubled, about 1 hour.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Punch dough down.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Roll into 90 balls; place three balls each in greased muffin cups.<br />Cover and let rise until doubled, about 45 minutes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7AIM6szOR6V-9lf1ZQIOWFZEeydY9lfeIX3rF6stj9kSxaT1p7A_eUJdSMr4X09B6ksc24zsu6WMLkr-Hn_UPSRn4oLUSFm3ZNNdXllsVcyGW7ts6CuhXtZTsmHUiyWKLvcmHSumdPuo7/s1600/cloverleaf+dough+2+bake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7AIM6szOR6V-9lf1ZQIOWFZEeydY9lfeIX3rF6stj9kSxaT1p7A_eUJdSMr4X09B6ksc24zsu6WMLkr-Hn_UPSRn4oLUSFm3ZNNdXllsVcyGW7ts6CuhXtZTsmHUiyWKLvcmHSumdPuo7/s1600/cloverleaf+dough+2+bake.jpg" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If desired, gently brush with melted butter.*</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake at 375 degrees F for 12-14 minutes or until golden brown. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cool on wire racks.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />Makes 30 rolls.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">* I used to always do the "brush with butter" thing because my mom did, but at least twice now I've skipped that step and they're really just as good. </span><br />
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Anonymoushttp://www.blogger.com/profile/08859654258341311866noreply@blogger.com0tag:blogger.com,1999:blog-564733073663747676.post-90921581891240744752013-11-09T17:33:00.000-08:002013-11-09T17:33:22.614-08:00For the Love of Sushi and a Chocolate Chip Cookie Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGwmD0qgUjuufTRUgFp9hJt81WcOm_nMUiisJnce51h7-Q8AugJVNHr-mluXxGfW8wtEAlZR9WYU84LzjlN7MHwtwRNK2eG_grC2jvP5gQxC-tL4FcXN7HzZ5DWCZ77C_b7nomkJZbBo/s1600/Jiro_sushi_poster.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGwmD0qgUjuufTRUgFp9hJt81WcOm_nMUiisJnce51h7-Q8AugJVNHr-mluXxGfW8wtEAlZR9WYU84LzjlN7MHwtwRNK2eG_grC2jvP5gQxC-tL4FcXN7HzZ5DWCZ77C_b7nomkJZbBo/s1600/Jiro_sushi_poster.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image Source - Wikipedia</td></tr>
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I recently watched a documentary film on Netflix called 'Jiro Dreams of Sushi'. It follows Jiro Ono, a master Sushi chef, who at 85 years of age, still strives for perfection in the art of Sushi making.<br />
It gives us a glimpse of the discipline and dedication with which Jiro works in his world famous restaurant. He expects the same high standards from his sons and his apprentices. His mild yet determined mannerisms made me forget that this is not the story of an underdog but of a world famous chef. As I watched the film, I found myself cheering him on thinking "you can do this, you can achieve your dreams". I guess that is the secret of his success. He believes he has a long way to go before he can achieve perfection in the art of sushi making. So he keeps working at it. Passion like that is so inspirational to me.<br />
I dream of being an author but I am struggling to turn my dream into a reality. It is definitely not because of lack of support though. I have a cheering squad of three between my husband and two sons who believe in me and want me to have a book published. I have tried blogging a couple times before and even started working on a children's book but gave up after a while. But after watching Jiro, I have a renewed sense of determination to keep writing.<br />
Part of my struggle with writing, is to put my thoughts on paper without doubting myself. So to improve myself, I now look to the books I read to be my mentors for my writing. I pay attention to the style in which the author describes the characters and situations in the book and try to apply the same when I write. But the key in doing this is to learn to write from the authors but to maintain my own voice through it all.<br />
I also follow a few blogs whose authors inspire me to be a better writer. When I read posts by these authors, I want to sit down and write a blogpost right away. <br />
I follow a lot of these blog and book authors on Facebook and Twitter as well. Their posts give me a glimpse of their day to day struggle with writing meaningful, relevant words. Watching this has made me develop a lot of respect for
the effort they consistently put in on a daily basis. It is a Herculean task to create a book from start to finish. I am not sure
which is harder, a cookbook or a novel. So I am now acutely aware of what it is going to take for me to fulfill my dream. <br />
Like the authors I follow, Jiro too believes that to be successful at something, you have to be focused, committed and consistent. But hearing him say that made me accept something I have long known but not really accepted. The reason I don't have a published book yet is that I want to try it all and do it all. I want to be a blogger, author, chef, baker, runner, gardener and artist. Did I mention I would like to be a reader of all good books out there too? I wish I could just pick one thing, work on it and get better at it. But I cannot decide what I like best.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-RiW_bf-EdAYHLzq1bQ7JQ19CZVU7rJCXywZgFpjHDI8GWgSjUCLQpzqYUNSmQYdU5uq49_zhBXCgCdjCyQXzstdvTzsAawl_scHzPHI6qfve_9hbvSDyoL-b4_NjNQdny7-QF_nCpg/s1600/photo(8).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-RiW_bf-EdAYHLzq1bQ7JQ19CZVU7rJCXywZgFpjHDI8GWgSjUCLQpzqYUNSmQYdU5uq49_zhBXCgCdjCyQXzstdvTzsAawl_scHzPHI6qfve_9hbvSDyoL-b4_NjNQdny7-QF_nCpg/s200/photo(8).JPG" width="150" /></a></div>
I cannot blame my lack of a book deal just on my ADD though. I blame it on my amazing friends and family who inspire me with their daily lives to want to do it all and do it well. Two such people who started it all for me are my mom and dad. I hope to be half as amazing as they are. In honor of them, I share the recipe for the world's best chocolate chip cookies. With their buttery goodness of these cookies, I am sure they make every other cookie want to be like them.<br />
And I promise, that you guys will be the first to know when I make it big as a blogger-author-chef-baker-runner-gardener-artist! And maybe become a renowned sushi chef like Jiro, while I am a it. And while you are at it, make these cookies guys! You won't regret it.<br />
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<b><a href="http://allrecipes.com/recipe/best-big-fat-chewy-chocolate-chip-cookie/" target="_blank"><i><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: normal;">Best Big, Fat, Chewy Chocolate Chip Cookie</span></span></span></i></a></b></div>
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<i><span style="font-size: small;"><span style="font-family: inherit;"><span style="font-weight: normal;">Recipe Source: <a href="http://allrecipes.com/">http://allrecipes.com</a> </span></span></span></i></div>
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Recipe makes 1 1/2 dozen <br /><br /> 2 cups all-purpose flour<br /> 1/2 teaspoon baking soda<br /> 1/2 teaspoon salt<br /> 3/4 cup unsalted butter, melted<br /> 1 cup packed brown sugar<br /> 1/2 cup white sugar<br /> 1 tablespoon vanilla extract<br /> 1 egg<br /> 1 egg yolk<br /> 2 cups semisweet chocolate chips<br /><br />Directions<br /> Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.<br /> Sift together the flour, baking soda and salt; set aside.<br /> In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.<br /> Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.<br /></div>
Radhikahttp://www.blogger.com/profile/04377155451636925444noreply@blogger.com0tag:blogger.com,1999:blog-564733073663747676.post-8252085444001527402013-11-06T13:11:00.001-08:002013-11-06T15:37:49.945-08:00Mickey Mouse's Famous Monte Cristo Sandwich - from The Blue Bayou<br />
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<span class="Apple-style-span" style="font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK3MlozTrTQ695H8XmFb4sW_YiSyhyb2kUy1p71mCCEm_y24GpUOyB9DIGIpwkfR1VibpgIAINTi8vrEIqaq2lQjvR8WiAb0mF65I6xjwp1TnXtVjxsLa4xFRrRzhWDQ6mdEJPk5aj3n2U/s1600/1441494_10202333505728262_1268922934_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK3MlozTrTQ695H8XmFb4sW_YiSyhyb2kUy1p71mCCEm_y24GpUOyB9DIGIpwkfR1VibpgIAINTi8vrEIqaq2lQjvR8WiAb0mF65I6xjwp1TnXtVjxsLa4xFRrRzhWDQ6mdEJPk5aj3n2U/s200/1441494_10202333505728262_1268922934_n.jpg" width="200" /></a><br />
For many years my family had annual passes to Disneyland & California Adventure Park. We live close by, so we took advantage of being able to go at least once a week. It was great fun. Often times we'd just zip in, ride a few of our favorite rides and then head home to hit the homework. But other times, we'd spend several hours there, enjoying dinner at one of the wonderful eateries in the parks. <br />
My personal preference has always been <a href="https://disneyland.disney.go.com/dining/disneyland/blue-bayou-restaurant/"> The Blue Bayou</a>, located in the <a href="http://www.youtube.com/watch?v=MLZAejMTZVo">Pirates of the Caribbean</a> ride. </span></h4>
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Not only is Pirates one of the coolest rides ever, the ambiance of the restaurant shares in the coolness.</div>
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It's dark, and cavernous, lit by hanging lanterns and serves a top notch menu whether it's <a href="https://disneyland.disney.go.com/dining/disneyland/blue-bayou-restaurant/menus/lunch/">lunch</a> or <a href="https://disneyland.disney.go.com/dining/disneyland/blue-bayou-restaurant/menus/dinner/">dinner</a>.</div>
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Ohhhhh, the Monte Cristo is simply amazing. It's a sandwich, full of shaved turkey and ham, stuffed with gooey Swiss cheese and quickly deep fried in a French Toast type batter. Refer back to 'it's simply amazing.' </div>
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As the kids grew up and school & sports became more demanding, we stopped renewing our annual passes, and I found myself missing my beloved Monte Cristo. </div>
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Then one day I was gifted with an old Disneyland Kitchens Cookbook, and lo' and behold...there was MY SANDWICH. Thank you Jesus, and Mary(Sullivan). </div>
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Here's the real low down on the Monte Cristo and how it goes together. It may not be the fastest sandwich to assemble, but trust me when I tell you, it's worth the effort--and the recipe makes 4, so feed the family or treat three of your best girlfriends to a fantastic lunch. </div>
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And PS, we renewed our park passes last month and we're loving visiting once again. </div>
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...Here I come Blue Bayou.... until then...</div>
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Mickey's Famous Monte Cristo Sandwiches</h4>
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<div class="post-body entry-content" id="post-body-3077053163141098709" itemprop="description articleBody" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 1.5; position: relative; width: 698px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2sW4ZnKIEGadDZ-OQijpgJAiQmNc4ke2BlNLPpAhcxKh61vplINY00vygaDYvUsVb__X7ZSRlDqWLW1p6ACGb9ipA5ECCocUJDoc9cYoMJdTyApA9IPRwQeFcp21XkpEwrD179HmqHNQ/s1600/DSCN7352.JPG" style="color: #cc0033; text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5561480401519561266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2sW4ZnKIEGadDZ-OQijpgJAiQmNc4ke2BlNLPpAhcxKh61vplINY00vygaDYvUsVb__X7ZSRlDqWLW1p6ACGb9ipA5ECCocUJDoc9cYoMJdTyApA9IPRwQeFcp21XkpEwrD179HmqHNQ/s400/DSCN7352.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; cursor: pointer; height: 312px; padding-bottom: 8px; padding-left: 8px; padding-right: 8px; padding-top: 8px; position: relative; width: 400px;" /></a><br />
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<strong><span style="font-family: Arial;">Prepare batter:</span><span style="font-family: Arial;"></span></strong><span style="font-family: Arial;"><br /></span><br />
<ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;"><span style="font-family: Arial;"><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVrLVN6n4k21GssC8_s5oZ0AKPGUq7kzp-One97vO7DSN15eHqnrWeL7LIz7tU4zx8rF3_dx-BFnHBXFWUKdytmi-AJds3JBNCaSe4J-M3TVufAv4YngqU2rnMwinqQoXPPS4i5QKhRg/s1600/DSCN7345.JPG" style="color: #cc0033; text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5561480781750810402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVrLVN6n4k21GssC8_s5oZ0AKPGUq7kzp-One97vO7DSN15eHqnrWeL7LIz7tU4zx8rF3_dx-BFnHBXFWUKdytmi-AJds3JBNCaSe4J-M3TVufAv4YngqU2rnMwinqQoXPPS4i5QKhRg/s400/DSCN7345.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; cursor: pointer; height: 300px; padding-bottom: 8px; padding-left: 8px; padding-right: 8px; padding-top: 8px; position: relative; width: 400px;" /></a><br /><br />
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgb(119, 119, 119); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">2/3 cup water</li>
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<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgb(119, 119, 119); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1 egg</li>
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<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgb(119, 119, 119); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1/2 teaspoon salt</li>
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<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgb(119, 119, 119); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1/8 teaspoon pepper</li>
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<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgb(119, 119, 119); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1/8 teaspoon yellow food coloring (yes, do it!)</li>
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<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgb(119, 119, 119); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">2/3 cup all-purpose flour</li>
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<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgb(119, 119, 119); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">1-3/4 teaspoons Baking Powder</li>
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<br />Put water, egg, salt, pepper & food coloring in a large bowl. Use a mixer and mix well at low speed.<br /><br />Add flour & baking powder and mix until batter is smooth.<br /><br />Chill batter while you make the sandwiches. This is enough batter for 4 sandwiches.<br /><br /><strong>Make sandwiches:</strong></span><br />
<ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;"><span style="font-family: Arial;"><br />(pictured below is one sandwich--quartered--recipe makes 16 of these "quarters") </span></ul>
<ul style="line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;"><span style="font-family: Arial;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQovr7F_X7x_vtTidMVlkqlPhd5GcIL8TdopRam2zNFbP2Z-6bHQqcDjAFnvkzjin7efNabLTbhpWOQQwlbgPYzNVuv7WdEy9t8fuDZmmmPr3tRCeTUtaimVnma4BQP_hPsfG8vTgq8Y/s1600/DSCN7343.JPG" style="color: #cc0033; text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5561480621689614130" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdQovr7F_X7x_vtTidMVlkqlPhd5GcIL8TdopRam2zNFbP2Z-6bHQqcDjAFnvkzjin7efNabLTbhpWOQQwlbgPYzNVuv7WdEy9t8fuDZmmmPr3tRCeTUtaimVnma4BQP_hPsfG8vTgq8Y/s400/DSCN7343.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; cursor: pointer; height: 300px; padding-bottom: 8px; padding-left: 8px; padding-right: 8px; padding-top: 8px; position: relative; width: 400px;" /></a><br /><br /><br />
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgb(119, 119, 119); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">8 slices fresh white bread- (I've used Potato Bread and Egg Bread, both were great.)</li>
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<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgb(119, 119, 119); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">8 oz. deli shredded turkey breast</li>
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<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgb(119, 119, 119); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">8 oz. deli shredded ham</li>
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<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-color: rgb(119, 119, 119); border-top-style: none; border-top-width: 1px; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;">4 slices Swiss cheese</li>
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<br />Make 4 sandwiches, or as many as desired. Cut into 1/4's and put a toothpick through each quarter.<br /><br />Heat 6 inches of oil in a fryer to 340 degrees or do it in a large saucepan until very hot, but not smoking. Dip sandwiches into chilled batter covering all surfaces.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLcr_uKT697LEZ6TyJqe8Gb8Pp5TajLS5E3HyUMhNaheU2DJe7eUMsCSlL4_O7qkVxPNgao1pkMRNSQH7z98yox9mNrJXL8-XyAx64SSf3BONU0-lkJ79SZ2Co4MMPTRykuRfiODAQRA/s1600/DSCN7347.JPG" style="color: #cc0033; text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5561480957599584242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsLcr_uKT697LEZ6TyJqe8Gb8Pp5TajLS5E3HyUMhNaheU2DJe7eUMsCSlL4_O7qkVxPNgao1pkMRNSQH7z98yox9mNrJXL8-XyAx64SSf3BONU0-lkJ79SZ2Co4MMPTRykuRfiODAQRA/s400/DSCN7347.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; cursor: pointer; height: 260px; padding-bottom: 8px; padding-left: 8px; padding-right: 8px; padding-top: 8px; position: relative; width: 400px;" /></a><br /><br />Deep fry sandwiches until golden brown, turning as needed and watching always. Remove from oil, take out toothpicks, sprinkle sandwiches with powdered sugar and serve with blueberry syrup for dipping.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNb_GkwrJcxAV0oiH8-s8ATGQ9tZJIADnbSAnT-WHf_-MixNHtR6uscpnXca1m2fKQ41uXCkNyFcMk66_YN4BDtR_u45BaKre2NOBKmuDFDsXiQOBfmPPSfCFFL6A5WnQSWYi5OZsDf58/s1600/DSCN7349.JPG" style="color: #cc0033; text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5561481834043312770" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNb_GkwrJcxAV0oiH8-s8ATGQ9tZJIADnbSAnT-WHf_-MixNHtR6uscpnXca1m2fKQ41uXCkNyFcMk66_YN4BDtR_u45BaKre2NOBKmuDFDsXiQOBfmPPSfCFFL6A5WnQSWYi5OZsDf58/s400/DSCN7349.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; cursor: pointer; height: 300px; padding-bottom: 8px; padding-left: 8px; padding-right: 8px; padding-top: 8px; position: relative; width: 400px;" /></a></span></div>
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* I use a small, heavy saucepan and fry my sandwich quarters individually. I personally find they cook very quickly and it seems easier to deal with them one at a time.</div>
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Anonymoushttp://www.blogger.com/profile/08859654258341311866noreply@blogger.com5tag:blogger.com,1999:blog-564733073663747676.post-13283704738551195172013-11-06T09:59:00.001-08:002013-11-06T10:03:03.628-08:00Welcome LOW CARB Caroline to the blog~! <strong class="_36" style="color: #333333; display: block; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 1; margin-bottom: 4px; margin-left: 0px; margin-right: 0px; margin-top: 1px;"><br /></strong>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_H3moP0uUfOHAYUqyVWp83jHnnO86VEPikunJMel6gO98MaeaodPNCHaRMoInzghQW_LDOmeTHbtd4AM_5FASHICcmvX8hmsZZur9slPhEqeOwj2SIjvBAlYpVAwDuzPLBRxhvY84tZi/s1600/caroline+meal+%231.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW_H3moP0uUfOHAYUqyVWp83jHnnO86VEPikunJMel6gO98MaeaodPNCHaRMoInzghQW_LDOmeTHbtd4AM_5FASHICcmvX8hmsZZur9slPhEqeOwj2SIjvBAlYpVAwDuzPLBRxhvY84tZi/s320/caroline+meal+%231.jpg" width="320" /></a></div>
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Low Carbin' It</div>
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I'm a mom on a journey. My story is a little less "Lord of the Rings" and more like "Meat and Veggie Tales". If you've ever ventured onto the wild side of Atkins or a similar low carb diet plan, you know exactly what I'm talkin' about. Meat and veggies are my life, aside from the manly, hairy guy I'm married to and the twelve year old son we homeschool. A little over two weeks ago, I embarked on this journey after two previous attempts (thwarted the first time by my grandmother's passing and the next time by the major discomfort of the first several days suffering the "Atkins flu"). This time, I've lost 13 pounds in 15 days. In the eternal words of Kool and the Gang, "Cellll-e-brate good times...C'mon!"</div>
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The benefits of a low carb lifestyle are many including a real energy boost, loss of cravings, decreased joint pain as well as hunger, much less or even a total disappearance of indigestion and of course, weight loss. Some folks tend to wrongly think Atkins is all about steak, butter and bacon. Some find this way of eating too limiting. Some want to have their cake and eat it, too, but you just can't do that on Atkins. Not and be successful, anyway. Atkins is all about eating foods that my ancestors would have...all types of meat including poultry, fish and wild game while consuming fairly generous amounts of low carb vegetables on a daily basis along with certain cheeses and yes, even butter. There are really many options and meal combinations. (As you move along through the Atkins phases, the options become even wider and more varied. We'll get to that at a later date, though.) I don't feel deprived whatsoever. I'm satisfied for hours and my physical cravings are gone. Currently, what I can't eat is pasta, rice, potatoes, bread of any kind, beans (except for green beans), most dairy products, certain high carb vegetables or fruit. For now, I'm good with all that because this part of Atkins isn't forever. You might have gathered from that list that cinnamon rolls and sweet tea are off limits. That last one's a real bummer for a Southern girl, lemme tell ya and although I don't typically feast on sugar-laden foods, they are a slight temptation.</div>
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I'm just at the beginning of this adventure but I'm more dedicated than both teams at the Super Bowl put together! I'm afraid my posts won't be terribly exciting for some of you (especially you beautiful "gimme donuts or gimme death" sorts) so you may want to gloss over them and check out the posts from these other talented cooks. Or...if you're a former cheerleader, you might just consider breaking out the pom poms and cheering me on. I'd really appreciate that. I might even be compelled to blow kisses your way and send you virtual hugs. I can see all sorts of cheerleaders lining up right now. Y'all look good!</div>
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Without further adieu...because this is what you're here for, right? We dined on our enclosed porch today since the weather in the Ozarks is still pretty nice. My low carb meal at lunch consisted of a pork chop fried in butter (which I split with my son), home-canned green beans and a simple spinach salad with sliced mushrooms, cute little tomatoes (if you don't find these tomatoes absolutely adorable, I don't know what to tell ya), a little shredded Cheddar cheese, some real bacon bits and a drizzle of dressing. I'm crazy about this Blue Cheese Vinaigrette by La Martinique! If you're looking for a delightful, tangy, zero carb salad dressing made in the fine state of Louisiana, run to your store and hunt this up. You'll also notice a Mason jar in my picture. That's because I'm a country girl and obviously a thirsty one because that's a quart-sized jar. My Mason jar is filled with ice water. I like to pretend it's the house wine of the South. It's refreshing and it's good for me so it is ever-present throughout my days. That's it for now, y'all. If you enjoyed this little introduction, let me know in the comment section. Ya know...down there. I'm pointing but somethin' tells me you've got this. </div>
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Love from the Ozarks,
Caroline<br />
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POSTED BY CAROLINE </div>
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Anonymoushttp://www.blogger.com/profile/08859654258341311866noreply@blogger.com3tag:blogger.com,1999:blog-564733073663747676.post-54031210252829422872013-11-04T13:10:00.002-08:002013-11-04T13:10:14.599-08:00<div style="text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Oh Please... Just Call Me the Queen of Gumbo!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I am smiling today... that is because I had leftovers for lunch today. Not just any leftovers. No sir, not just any leftovers... what I had was leftovers fit for a Queen. Yes that is a capital Q on that Queen; its capital because I am talking about ME! I have dubbed myself Queen, Queen of Gumbo. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I have never made a gumbo before. I had never wanted to take the time necessary to make this AMAZING dish of Cajun stew. It is a labor of love and a labor that is totally worth the hours to make this dish. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">And one of the best parts was My Maddy and My Connie's daughter, My Emma, had returned home mid-cooking and My Emma walked in and said, "It smells amazing in here!" Maddy echoed that comment and I knew I had hooked them. That is my secret you see, reel them in with the smell! If it smells good, I always tell them, then it tastes good! I told them it was dinner... we were having gumbo! They looked at each other and said, "Gumball?? Sounds awesome! When do we eat?!?" HA HA!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">I found this recipe in my FoodTV magazine. I preread it and decided I had to make changes! For starters the salt looked too high in their recipe, their cayenne was WAY too much for kids to eat (at least kids north of the Louisiana border) and I really wanted to make sure my gumbo was thicker than a soup and a bit thinner than a stew. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBq1_NJFx48YO8BWLSq_OADh2Y3xjZszZV60ig7FQBsKGFmOI9T9HpK9UZ09v4B3RymS4ZXlbOaVWddo8YTdNz2GOMU4i8g70Q94_iNICM6FdKKN1gQ2QR9SBjWAeEy3VF2XDR_ACWYir/s1600/20131103_075121.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiBq1_NJFx48YO8BWLSq_OADh2Y3xjZszZV60ig7FQBsKGFmOI9T9HpK9UZ09v4B3RymS4ZXlbOaVWddo8YTdNz2GOMU4i8g70Q94_iNICM6FdKKN1gQ2QR9SBjWAeEy3VF2XDR_ACWYir/s320/20131103_075121.jpg" width="240" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Here is my take on this recipe!</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
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<div class="MsoNormal" style="line-height: normal; margin: 10.5pt 0in; mso-outline-level: 3;">
<b><span style="font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></span></b></div>
<ul type="disc"><span style="font-family: Georgia, "Times New Roman", serif;">
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<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">2/3 cup canola oil<o:p></o:p></span></span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
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<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">1 cup </span><a href="http://www.foodterms.com/encyclopedia/flour/index.html"><span style="color: windowtext; text-decoration: none; text-underline: none;"><span style="font-family: Georgia, "Times New Roman", serif;">all-purpose
flour</span></span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (whole wheat)<o:p></o:p></span></span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
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<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup finely chopped onion, plus 2 cups roughly
chopped<o:p></o:p></span></span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">4 cups </span><a href="http://www.foodterms.com/encyclopedia/broth/index.html"><span style="color: windowtext; text-decoration: none; text-underline: none;"><span style="font-family: Georgia, "Times New Roman", serif;">chicken
broth</span></span></a><o:p></o:p></span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">1 cup chopped celery<o:p></o:p></span></span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
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<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">1 cup chopped </span><a href="http://www.foodterms.com/encyclopedia/bell-pepper/index.html"><span style="color: windowtext; text-decoration: none; text-underline: none;"><span style="font-family: Georgia, "Times New Roman", serif;">green
bell pepper</span></span></a><o:p></o:p></span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoons </span><a href="http://www.foodterms.com/encyclopedia/cayenne-pepper/index.html"><span style="color: windowtext; text-decoration: none; text-underline: none;"><span style="font-family: Georgia, "Times New Roman", serif;">cayenne
pepper</span></span></a><o:p></o:p></span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
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<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">1 teaspoon garlic powder<o:p></o:p></span></span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
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<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">Kosher salt and freshly ground black pepper<o:p></o:p></span></span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">1 pound smoked sausage, sliced<o:p></o:p></span></span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
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<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">8 ounces smoked ham or </span><a href="http://www.foodterms.com/encyclopedia/andouille/index.html"><span style="color: windowtext; text-decoration: none; text-underline: none;"><span style="font-family: Georgia, "Times New Roman", serif;">Andouille
sausage</span></span></a><span style="font-family: Georgia, "Times New Roman", serif;">, diced<o:p></o:p></span></span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">1 1/4 pounds skinless, boneless chicken thighs, cut
into 1-inch pieces<o:p></o:p></span></span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">1 1/4 pounds skinless, boneless </span><a href="http://www.foodterms.com/encyclopedia/chicken/index.html"><span style="color: windowtext; text-decoration: none; text-underline: none;"><span style="font-family: Georgia, "Times New Roman", serif;">chicken
breasts</span></span></a><span style="font-family: Georgia, "Times New Roman", serif;">, cut into 1-inch pieces<o:p></o:p></span></span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">3 to 4 scallions, chopped<o:p></o:p></span></span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">Cooked white rice, for serving (optional)<o:p></o:p></span></span></li>
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</span><b><span style="color: #3d3d3d; font-family: "Trebuchet MS","sans-serif"; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">Directions<o:p></o:p></span></span></b><br />
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<span style="color: #3d3d3d; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">Make the roux round 1:
Heat the canola oil in a skillet over medium heat until hot, about 5 minutes. Whisk
in flour and cook, whisking constantly, until the roux is dark brown, this
could take up to 20 minutes. But it is so important to make sure it turns dark
brown or it will not have the depth of flavor that you will want!<span style="mso-spacerun: yes;"> </span>Remove from the heat and let stand 10
minutes, and then stir in the finely chopped onion.</span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDpphbfRs6QyIFhOQOL2EuMi2vetrXkWsWXxIemWsbIvrzS6Gi0Umx45mnFtJMFszFRmXJdOla02ahz7cGuQnq1lRZDeLW5ynpFE2qaSIzgGDKT9jFloibpYuRAi5SwEc47eSXVnHtpza/s1600/20131103_142100.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDpphbfRs6QyIFhOQOL2EuMi2vetrXkWsWXxIemWsbIvrzS6Gi0Umx45mnFtJMFszFRmXJdOla02ahz7cGuQnq1lRZDeLW5ynpFE2qaSIzgGDKT9jFloibpYuRAi5SwEc47eSXVnHtpza/s320/20131103_142100.jpg" width="320" /></span></a></div>
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<span style="color: #3d3d3d; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span><span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<span style="color: #3d3d3d; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">Meanwhile, bring the
broth and 17 cups water to a boil in a large pot. Add the roughly chopped
onion, the celery and bell pepper; cook over medium-high heat, 15 minutes. Stir
in the roux in 3 batches and whisk as you add to avoid lumps.<span style="mso-spacerun: yes;"> </span>Cook gumbo, stirring occasionally, until
thickened, about 30 minutes. Add the cayenne, garlic powder, 1 teaspoon salt
and 1 teaspoon black pepper. Stir in the smoked sausage and smoked ham or
Andouille sausage. Reduce the heat to low; simmer uncovered 1 hour.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguoRXPyUp0fA_UuEvyEbS-A83Q1f9BAKRrbdXUXsqJOtW-9m2i-Cw5apnb57PKQnlFk7u6m4acdz0HPjpffOmM5jtQugc5SFOYa5IdDwyLnf-0JB_1bUBXIfj-6nBcrrXGOzycaUqnQDR/s1600/20131103_144932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiguoRXPyUp0fA_UuEvyEbS-A83Q1f9BAKRrbdXUXsqJOtW-9m2i-Cw5apnb57PKQnlFk7u6m4acdz0HPjpffOmM5jtQugc5SFOYa5IdDwyLnf-0JB_1bUBXIfj-6nBcrrXGOzycaUqnQDR/s320/20131103_144932.jpg" width="240" /></span></a></div>
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<span style="color: #3d3d3d; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span><span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
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<span style="color: #3d3d3d; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">If your gumbo is not
thickening nicely, make a second batch of your roux.<span style="mso-spacerun: yes;"> </span>This batch will NOT have the addition of the
chopped onions as your first round did.<span style="mso-spacerun: yes;"> </span>This
time use a ½ cup of canola oil and ¾ cup of flour and cook it to a nice dark
brown color whisking it constantly so you do NOT burn it.<span style="mso-spacerun: yes;"> </span>Put the roux in your gumbo pot a spoon at a
time and whisk as you are adding it to the gumbo. <span style="mso-spacerun: yes;"> </span></span></span></div>
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<span style="color: #3d3d3d; font-family: "Arial","sans-serif"; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"><span style="font-family: Georgia, "Times New Roman", serif;">Return the mixture to a boil. Add the chicken and cook for an additional 30 minutes. Remove from heat and skim off any fat. </span></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhPRZZXkiuJlcFLI8KCaylG0TB7dHuFWTnFpB5baEM_NmRYk3Q01a7VAi8ak2-BR3wO7Vr2rV8LZTyuDrMCqkHR6RZeSyg9JQdedm3COLhVYWpFWmH13rj7ErCYccx_1aDmV4koF7wfLN/s1600/20131103_172104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhPRZZXkiuJlcFLI8KCaylG0TB7dHuFWTnFpB5baEM_NmRYk3Q01a7VAi8ak2-BR3wO7Vr2rV8LZTyuDrMCqkHR6RZeSyg9JQdedm3COLhVYWpFWmH13rj7ErCYccx_1aDmV4koF7wfLN/s320/20131103_172104.jpg" width="240" /></span></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">The slice of cornbread pictured looks really pretty with the butter and honey dripping all over it. Well it only looked pretty. It was not as special as the gumbo! I am going to work on that for another day! </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Our dinner was finished in record time with My Emma finishing just after My Husband. It was not a race but rather they couldn't put their spoons down. Was this spicy? Yes and the kids commented on the spice. It was hot enough to notice but not hot enough to leave a burn. Just right for this family!</span><br />
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Candy Clarkehttp://www.blogger.com/profile/04534592744472926169noreply@blogger.com2tag:blogger.com,1999:blog-564733073663747676.post-10003482535397013372013-11-03T17:45:00.000-08:002013-11-03T17:57:53.256-08:00Kitchen Garden and a Recipe for Pear Crisp<div dir="ltr" style="text-align: left;" trbidi="on">
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8iyH5wkpJbgaBorO0lavUFpT67UgNLHrCTNHC_qg9oeOu97eJsd5sZLWBMcJWofZj8hiYwGdk8Fxb2vL_xpnHF6DkoUxV96AYu-Eki7oZD6HkdG5_eim-79USNOx-BKW8hFoAAg2z56E/s1600/is.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8iyH5wkpJbgaBorO0lavUFpT67UgNLHrCTNHC_qg9oeOu97eJsd5sZLWBMcJWofZj8hiYwGdk8Fxb2vL_xpnHF6DkoUxV96AYu-Eki7oZD6HkdG5_eim-79USNOx-BKW8hFoAAg2z56E/s320/is.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Image - Google Images</td></tr>
</tbody></table>
I hosted my sister's baby shower this past weekend. What a fun, busy weekend. I am so glad I had the opportunity to host the shower and join friends and family in welcoming the new baby. There was fun, food and laughter - lots of it.<br />
As I sit here on the couch in my cozy living room that is lit up only by the string lights we have decorated it with for Fall, I have a deep sense of joy and satisfaction that warms me up. It almost makes me forget my swollen, achy feet (cooking marathon and hardwood floors). <br />
One of the topics that came up during the evening was gardening and having a kitchen garden. A friend mentioned that she had finally given up on hers. After trying various ways to keep the deer, rabbit and birds away, she had finally accepted defeat and just planted Japanese Maple trees in the spot where her kitchen garden used to be. As she told us about her losing battle, I could not help but agree.<br />
That conversation left me wondering if I would plant vegetables again. I mean, take this past season for instance. I planted my kitchen garden, handed the watering and care to my husband and left on <a href="http://mealswithkids.blogspot.com/2013/10/soapy-suds-and-random-thoughts.html" target="_blank">vacation to India</a>. He did a great job of caring for the plants because they were grown plants by the time I got back and no longer the little saplings I had left them as.<br />
But I was alarmed to find that tomato plants had overtaken my little vegetable patch. And to think that I hadn't even planted tomatoes! They had grown from the seeds of last year's tomato plants because we had enjoyed a mild winter. My eggplants, peppers, potatoes and every other plant was overshadowed by the tomatoes. And boy, do the rabbits, ants, squirrels and birds love tomatoes! The net result was that I ended up with some tomatoes, a couple eggplants and few kohlrabi. <br />
Was it worth the effort? Probably not, if I look at just what I harvested. But that little patch of garden along with my other plants truly give me so much more than just the vegetable, fruit or flower. They offer me comfort, joy, peace and beauty. When I walk into the garden and get my hands dirty in the soil I feel my worries melt away. And seeing them fighting, surviving and thriving despite the bugs, the heat, the critters, the storms or any thing else nature can throw against them fills me with hope that maybe it will all be okay. So for now, the positives for me, outweigh the negatives.<br />
I am sure it will come to the point where I will no longer have the desire to put in the effort. But until then I will continue to fight the good fight and get out into my garden and give it my best.<br />
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I am sharing the pear crisp recipe tonight because, for one it is amazing recipe and for another I am hoping to plant a fruit tree in my garden come next Spring. In my fantasy, my tree will be bursting with fruit and I will be baking pies, and crisps with them and sharing the fruits with all my neighbors and they will all love me. But in reality, I will probably write another post about how the I never got to enjoy a single fruit because some critter got to it first.<br />
I have made this crisp twice so far and both times I have had no leftovers. Make it, share it and enjoy it. Until next time!<br />
<a href="http://thepioneerwoman.com/cooking/2009/10/pear-crisp-with-vanilla-ice-cream/" target="_blank"><br /></a>
<a href="http://thepioneerwoman.com/cooking/2009/10/pear-crisp-with-vanilla-ice-cream/" target="_blank">Pear Crisp</a> (courtesy of <a href="http://thepioneerwoman.com/" target="_blank">The Pioneer Woman</a>)<br />
<h4 class="recipe-sub-head">
Ingredients</h4>
<ul>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span><span itemprop="name"> FILLING INGREDIENTS:</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">4 whole</span><span itemprop="name"> (to 5) Large Pears (Bosc Work Well)</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">2/3 cups</span><span itemprop="name"> Sugar</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/4 teaspoon</span><span itemprop="name"> Salt</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span><span itemprop="name"> _____</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount"> </span><span itemprop="name"> Topping Ingredients</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1-1/2 cup</span><span itemprop="name"> All-purpose Flour</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/3 cup</span><span itemprop="name"> Sugar</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/3 cup</span><span itemprop="name"> Firmly Packed Brown Sugar</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 teaspoon</span><span itemprop="name"> Cinnamon</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1/2 cup</span><span itemprop="name"> Pecans, Very Finely Chopped</span></span></li>
<li><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient"><span itemprop="amount">1 stick</span><span itemprop="name"> Butter, Melted</span></span></li>
</ul>
<h4 class="recipe-sub-head">
Preparation Instructions</h4>
<div itemprop="instructions">
Preheat oven to 350 degrees.<br />
Peel, core, and dice pears. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.<br />
In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and
pecans. Stir together. Drizzle melted butter gradually, stirring with a
fork as you go until all combined.<br />
Pour pears into a baking dish; top with crumb topping.<br />
Bake at 350 degrees for 30 minutes.<br />
Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.<br />
Serve warm with vanilla ice cream</div>
</div>
Radhikahttp://www.blogger.com/profile/04377155451636925444noreply@blogger.com1tag:blogger.com,1999:blog-564733073663747676.post-6291164863202599142013-10-29T10:30:00.000-07:002013-10-29T10:30:20.639-07:00Soapy suds and random thoughts<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Image - Google Images</td></tr>
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<span style="font-family: inherit;">Despite having lived in my house for eight years now, I hadn't embraced the </span>Jacuzzi<span style="font-family: inherit;"> in the master bathroom until recently. I don't mean to imply that I haven't enjoyed it at all; it is just that now I have started to enjoy it to the point of wanting to soak in it all day.</span></div>
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<span style="font-family: inherit;"> It started with a recent particularly stressful week ending on a good note. I was so relieved at the positive turn of events and was planning on cuddling with a good book and some wine in bed (happens when husband is in India) when my eyes fell upon the spa kit I had received as a gift from my him for our wedding anniversary.<o:p></o:p></span></div>
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<span style="font-family: inherit;"> When I looked at the bath soap in the kit and read its description I was sold on taking a bath. It invited its user to take a long bath in its luxurious rejuvenating oils. I am not sure anyone could refuse that.</span></div>
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<span style="font-family: inherit;"> Once the bath was ready, I turned on the music and some candles and got in. In a few minutes, I had forgotten my problems, and just listened to the music playing. </span></div>
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<span style="font-family: inherit;">While I may have left my troubles behind, the one thing I did bring into the tub with me was a bath bomb. Watching it whirl around and dissolve in the tub reminded of my whirlwind trip to India and UK back in May. I had purchased the bath bomb in the little gift shop of the Ely Cathedral in Cambridgeshire, England. It was a glorious day in a most memorable seven week adventure. I remember walking down the cobbled streets that day with my sister, soaking in the beauty of the quaint English village. Small stores with window boxes bursting with beautiful flowers dotted the streets. My sister and I even went to a tea room to enjoy some English Tea. The Cathedral itself was breathtaking.<o:p></o:p></span></div>
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<span style="font-family: inherit;"> As such wonderful thoughts were whirling through my brain; Miley Cyrus’s ‘Party in the USA’ song came along. With lyrics like, “<i>So I put my hands up,<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>They're playing my song,<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>And the butterflies fly away<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>I'm noddin' my head like yeah<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>Movin' my hips like yeah<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>I got my hands up,<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>They're playin' my song<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>I know I'm gonna be OK<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>Yeah, it's a party in the USA<o:p></o:p></i></span></div>
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<span style="font-family: inherit;"><i>Yeah, it's a party in the USA</i>” I started thinking about my own journey of coming to the USA in 1997. I remember the anxious plane ride from India. Dreams and hopes and the uncertainty of it all had played over and over in my mind during the 27 hour plane ride. I look back and wonder if I would have done things differently. And the answer is a no. Despite all its ups and downs, it has definitely been a party in the USA.<o:p></o:p></span></div>
<span style="font-family: inherit;"> The Mumford and Son “I will wait” song came on next and I played air banjo to it and wondered what it would like to be a professional banjo player. It took the knock on the bathroom door and the “mom!! Are you awake?” for me to force myself out of the bath and quietly let my random thoughts and the soapy suds drain away. </span><br />
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<span style="font-family: inherit;"> I usually share a recipe with my posts and I have tried hard to think of what I made for dinner that night but all I remember is what I have already shared with you.</span></div>
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Radhikahttp://www.blogger.com/profile/04377155451636925444noreply@blogger.com0tag:blogger.com,1999:blog-564733073663747676.post-77195410510412091922013-10-29T09:49:00.000-07:002013-10-29T09:53:16.089-07:00<div class="separator" style="clear: both; text-align: center;">
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Thrifty Throw Down: Sausage and Pasta.</h2>
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$7.00 total to feed a family of four.</div>
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Radhika (fellow blogger) posted a recipe on here a couple weeks ago about a meal she threw together with stuff around the house and the fact she didn't make it from scratch but it did its job feeding her family and making them happy. I replied to that post and told her it is often in life when you just don't have the time or the money to get creative or spend a couple hours whipping up a masterpiece. And your kids? They don't care, they just want to eat something good.</div>
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Last night - my oldest worked his part time job until 9pm and I didn't bring home my youngest until 7pm, after football practice. The wife has a cold and was in bed. So, I made one of my Pasta Roni treats. Quick, cheap, and tasty!</div>
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Once every month or so when I don't have a lot of time I will bust these simple little dishes out and the kids always gobble it up. Our local markets (and assume, yours) always have Pasta Roni on sale, usually only a $1 a box. My market also usually has Hillshire Farms sausage links on sale, avg. price 2 for $5, when on sale. Your grand total for a family of four = $7.00. Prep time = 5 minutes. Cook time = 15 minutes. Taste level = Excellent.</div>
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You can use just about anything you want with these types of foods. Pasta Roni has a variety of side pastas and Hillshire Farm, a variety of meats. My go to meal when I'm going this route is usually chicken alfredo (alfredo noodles by Pasta Roni and a 4pk of chicken breasts). That whopper of a delicious meal is only an extra $3, for a grand total of $10. Thrifty throw down? You bet.</div>
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1. - 2 Boxes of Pasta Roni (4 cheese corkscrew pasta) - cook as instructed on box, less 1/3 the water and 1/4 the milk. Because you are combining the 2 boxes, you do not need as much as suggested.</div>
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2. - 1 & 1/2 Hillshire Farm Beef sausage links. Slice up sausage and cook in pan for 5 minutes, tossing to grill evenly.</div>
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(Store the other half in fridge to have with eggs, or crackers, or by itself in near future).</div>
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Enjoy. Feeds a family of 4-5.</div>
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Chef Ryhttp://www.blogger.com/profile/01309153028781174351noreply@blogger.com2tag:blogger.com,1999:blog-564733073663747676.post-16535587515420193632013-10-28T11:21:00.000-07:002013-10-28T11:21:15.300-07:00<h2 style="text-align: center;">
Burr it's Getting Chili Out</h2>
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Fall is in the air here in Chicagoland and it is getting chilly out! And fall makes me think of roasting marshmallows, leaves changing, bonfires and of course chili! In the Clarke house chili is something that we can all agree on, even our 10 year old daughter Maddy.<br />
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I was recently checking out a post from someone out on Facebook and they had the "official" Wendy's chili recipe posted. Interestingly enough mine is VERY close to it and I feel like I have been making it longer than they have; and frankly it is my mom's recipe so it is REALLY old! HaHa mom... love you!<br />
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Let's start with the fixings...<br />
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Included in this picture is-</div>
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2 pounds of 80/20 ground beef and 1 pound of 90/10 ground beef. I like to use two kinds due to the amount of fat in each</div>
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Two kinds of beans, light and dark kidney beans (Why two? Mom did it that way!)</div>
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One whole green pepper and one whole yellow onion</div>
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Fire roasted tomatoes diced (two cans)</div>
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One whole can of tomato juice</div>
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Salt, black pepper, ancho chili powder and garlic powder</div>
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I finely chop my onions and peppers. I find if they are small enough you get a little in each bite and more importantly the kids don't notice them as much! That is sometimes the key, make it small enough not to be identified so no complaining!</div>
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Saute onions and peppers till soft and add your beef and a layer of each of the spices directly to the meat.</div>
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You might ask how much I added... well I have no idea! At this stage I am creating a layer flavor, and making sure my meat has that chili taste as well as the beefy taste. I will add the same spices when I pour in the juice, beans and tomatoes. So taste the meat when it is browned, if you over spice it and back down on the spices later. Under seasoned then add more when you add the rest of the ingredients. It is all about your taste and your preferences. Taste, taste and taste... that is the key. <br />
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After the meat is browned take the water/fat out and add your tomato juice and tomatoes. Drain your beans and give them a little rinse and put them in the pot. Shake in more of each of the spices and let it cook on low for a good hour to develop the flavor. Taste along the way and adjust the seasoning.<br />
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We like our chili with something crunchy...<br />
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We served it with good chips with cheddar and jack cheese melted on them... excellent for dipping and crunching. It also gives the kids something else to concentrate on besides the chili. <br />
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A few days later we like to do a little twist with cornbread. Grab a good cornbread box mix. We use Trader Joe's cornbread mix as it is AMAZING and easy and quick. It has corn kernels in it and has a good slight sweet flavor to it. Make the cornbread according to the box and select the appropriate pan according to the box directions. Spray the whole pan with your favorite non-stick spray and ladle in your leftover chili in the bottom; top it with your cornbread mixture and bake according to the package.<br />
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Everyone in our house LOVES this dish. I can almost taste it now... well actually all I can taste is Sour Patch Kids that I am eating which are supposed to go to the trick or treaters!! I better go grab some for lunch!</div>
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Happy Halloween from The Clarke's!<br />
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Candy Clarkehttp://www.blogger.com/profile/04534592744472926169noreply@blogger.com2tag:blogger.com,1999:blog-564733073663747676.post-50590842557603648432013-10-28T10:14:00.003-07:002013-10-28T10:14:57.382-07:00<div class="separator" style="clear: both; text-align: center;">
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<h2>
<span class="Apple-style-span" style="font-weight: normal;">Boo-licious Bites.</span></h2>
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The ending of fall, with dew decorated mornings and fog lit nights, is a time to cuddle up with the loved ones. It’s a time to watch late night scary movies and fall asleep in each others arms. And of couse, it’s a good time to eat. </div>
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Halloween. I smile just typing the word.</div>
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Eat? Well we all know this holiday brings out the candy and the baked goods. And of course, Halloween is the biggest party month of the year. The one time of the year you can be whatever you want to be and no one judges. And if you’re lucky, eat whatever crap your stomach can handle.</div>
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Robyn invited me and the wife to a special Halloween themed dinner at her place this year. I decided to make something sweet for the occasion. I bought a Halloween cook book years ago at a flea market but have never used it. I flipped through it and found a few things I liked and this particular recipe called for easy ingredients and quick cook time. Sounded good to me. </div>
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My wife loves peanut butter and chocolate, another reason I picked this. Set it up, cooked it, shaped it and knocked this baby out in less than 20 minutes, total. These are not exactly pretty to look at, but they tatse fantasic. Once I told people what they were at the party, they tried them. Once they tried them, they were devoured. </div>
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Bonus factor on this recipe: </div>
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$10 in ingredients gets you up to 5 dozen of these bool-licious treats.</div>
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Next week, if all goes well - I’ll have another Halloween recipe for you. Enjoy.</div>
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BOO BITES.</div>
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1. - 1/4 cup butter (1/2 stick) or margarine.</div>
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2. - 3 cups miniature marshmallows.</div>
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3. - 1/4 cup light corn syrup.</div>
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4. - 1/2 creamy peanut butter.</div>
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5. - 1/3 cup semi-sweet chocolate chips</div>
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6. - 4 1/2 cups of crisp rice cereal.</div>
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7. - Line a couple cookie sheets with wax paper.</div>
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Melt butter in large saucepan over low heat. Add marshmallows, stir constantly until melted.</div>
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Remove from heat. Add corn syrup, stir until well blended.</div>
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Put pan back to low heat and add peanut butter and chocolate chips, stir until all is melted and well blended.</div>
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Remove from heat and turn off fire.</div>
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Add cereal and stir until well blended, folding over and over to get them all to stick nicely and evenly.</div>
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Cool for few minutes.</div>
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Run your faucet on low water and lightly wet your hands. With wet hands, shape and mold the mix into balls about 1 1/2 inch round. Place balls on cookie sheets. </div>
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Store in a covered container in a cool place until ready to serve.</div>
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ENJOY.</div>
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Chef Ryhttp://www.blogger.com/profile/01309153028781174351noreply@blogger.com0tag:blogger.com,1999:blog-564733073663747676.post-56579621018008613932013-10-24T19:17:00.000-07:002013-10-25T04:33:18.100-07:00Upside Down Chicken Pot Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Pot pie with rice, beans and chicken</td></tr>
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<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">I started a post last night wherein I wanted to share a recipe for garlic knots and some thoughts about the workplace. But for whatever reason, I was unusually tired and about a paragraph into the post I had placed the laptop on my bedside table and fallen fast asleep. I went back to the post tonight to review it and finish it but it just doesn't feel like the night to share that post. It will just have to wait till the time feels right. </span></span><br />
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"> Today and tonight were all about chicken. What began as innocent teasing and calling a friend a 'chicken', turned my day upside down. It was a very busy day at work to begin with a lot of to do items weighing on my mind. But this 'chicken' conversation added another item to my list. All of a sudden chicken was all I could think of and I wanted to rush home and make an upside down chicken potpie for dinner. It is ironic that the very mention of chicken is driving me crazy enough to want chicken right away, considering that I was staunch vegetarian for the first half of this year. I wonder what happened to the vegetarian in me? Being a carnivore, I probably I ate her. Sigh! And in case you were wondering, I did not rush home right away but stayed at work and did manage to finish most if not all of my work related items. </span></span><br />
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"> Once I had left work and picked up my sons from school, I rushed to the rotisserie aisle of my local grocery store to pick up the chicken. I hope I did not shock the fellow shoppers as I stood there staring at and drooling over the chicken. I am surprised I had enough control to not rip apart the container it came in and eat the chicken in the parking lot after I had left the store. </span></span><br />
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtfPGHfJWFFpDwQlM49shO3Yq5bdnYu37fCkRtEFRc1p9tLdIdn9ZS56E149aeztrOtgl6FZgOe5MfivJ93bgCjmtl0qPY3BOFK2Ca8rOwSx8fvgdrfhkOGJGKF_3GdNNBiIrvmgSey8/s1600/photo+3%25281%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCtfPGHfJWFFpDwQlM49shO3Yq5bdnYu37fCkRtEFRc1p9tLdIdn9ZS56E149aeztrOtgl6FZgOe5MfivJ93bgCjmtl0qPY3BOFK2Ca8rOwSx8fvgdrfhkOGJGKF_3GdNNBiIrvmgSey8/s320/photo+3%25281%2529.JPG" width="217" /></a><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"></span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"> I got home, put on my apron, washed my hands and began the wonderful task of taking the skin off and shredding the chicken. It really is one of my secret pleasures. As I shredded <strike>and ate</strike>
the chicken I realized that I did not have the cream cheese the recipe below called for. Honestly though, I wanted my potpie
to have rice, beans and veggies in it. So I did just that.</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"> However, two years ago when I made this pie, I had followed the recipe I have shared below, word for word and cannot say enough good things about it. And being someone who is yet to learn the art of measuring as I add ingredients to my dishes, a set in stone recipe will be very hard to come by, at least tonight. I am trying to get better about measuring ingredients as I add them and hopefully by the next time <strike>I tease a friend</strike> the urge hits me for this potpie I will be really good at measuring and keeping track of what I have added. I think it will be wonderful if I can get to a point where I have recipes I can pass down to my kids and be a little less like my mom in that one aspect (sorry amma!).</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"> Joy, the author of the recipe below says in her post to make this for a hungry husband so he will want to marry you again. This was so true of the last time I made it. My husband fell in love with <strike>my cooking</strike> me a little bit more that evening</span></span><br />
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><a href="http://joythebaker.com/2011/04/chicken-pot-pie-with-cream-cheese-and-chive-biscuits/" target="_blank"><b>Chicken Pot Pie with Cream Cheese and Chive Biscuits</b></a></span></span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Recipe Source: <a href="http://joythebaker.com/" target="_blank">Joy the Baker</a> </b></span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Makes one 9×13-inch dish with 12 biscuits</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;"><br /></span></span>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span><br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">For the Biscuits:</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 1/2 cups all-purpose flour</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon baking powder</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 teaspoon baking soda</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon salt</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 teaspoon granulated sugar</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 to 1 teaspoon coarsely ground black pepper (depending on how spicy you like your biscuits)</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup chopped fresh chives</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/4 cup (2 ounces) unsalted butter, cold and cut into cubes</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">4 ounces (half of a brick) cream cheese, cold</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">3/4 cup buttermilk, cold</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">For the Filling:</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">4 tablespoons unsalted butter</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/2 cup all-purpose flour</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 cups chicken broth</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 cups whole milk</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">4 ounces (half of a brick) cream cheese</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">salt and pepper to taste</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 tablespoon fresh lemon juice</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1/8 teaspoon fresh ground nutmeg</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">3 cups shredded chicken meat</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">2 tablespoons butter or olive oil</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 small onion, diced</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 small garlic clove, minced</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 cup thinly diced carrots</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 cup diced zucchini (optional)</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">1 1/2 cup frozen peas, thawed</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Start by making the biscuits. In a medium
bowl, whisk together flour, baking powder, baking soda, salt, sugar,
black pepper, and chopped chives.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Add butter and cream cheese to the dry
ingredients. Use your fingers to quickly incorporate the fat into the
flour. Break up the butter and cream cheese with your fingers until
some of the fat is the size of oat flakes and some of the fat is the
size of small pebbles.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Make a small well in the center of the fat
and flour mixture. Add the buttermilk. Using a fork, combine the wet
and dry ingredients. Try to moisten all of the flour bits with the
liquid. Dump the shaggy biscuit dough onto a lightly floured work
surface. Knead together until dough forms a disk about 1 1/2 inches
thick.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Use a round, 1 1/2-inch biscuit cutter to
cut biscuits. Gather the dough scraps, knead for a few turns, and cut
out more biscuits until no dough remains. Place biscuits on a small
cookie sheet and place in the fridge until ready to bake.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Next, make the filling. Place a rack in the center of the oven and preheat oven to 375 degrees F.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Dice onion, garlic, carrots, zucchini, and thaw the frozen peas. Set aside.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">In a medium saucepan over medium heat, melt
butter. Whisk in the flour. Mixture will be very thick. Heat for 1
minute. Turn flame to low and add the chicken stock. Whisk until no
flour bits remain. Whisk in the milk and add the cream cheese. Heat
over medium low heat, stirring often, untilcream cheese has melted and
the mixture is the consistency of warm, thick pudding. Add chicken,
lemon, and nutmeg. Stir. Add salt and pepper to taste. Remove
mixture from heat and set aside.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">In a medium skillet over medium heat, melt
butter (or olive oil, if using). Add onions and saute until
translucent, about 3 minutes. Add minced garlic and saute for one
minute more. Add carrots, zucchini, and peas. Cook for about 3
minutes. The vegetables will not be entirely cooked through. That’s
ok! Remove from heat and add vegetable mixture to the creamy chicken
mixture. Stir to combine.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Spoon filling into a 9×13-inch pan. Remove
the biscuits from the fridge and place them on top of the filling.
Brush the tops of the biscuits with heavy cream, buttermilk, or egg
wash.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Bake for 20-23 minutes, or until biscuits
are puffed and golden, and the sides of the pot pie are bubbling.
Remove from the oven and allow to cool slightly before serving.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">To reheat, preheat the oven to 300 degrees F. Cover dish with foil and bake until warmed through, about 15 minutes. Serve.</span></span></div>
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">
</span></span>
<br />
<div style="text-align: left;">
<span style="font-size: x-small;"><span style="font-family: Arial,Helvetica,sans-serif;">Chicken Pot Pie will last, well wrapped in the refrigerator, for up to 4 days.</span></span></div>
</div>
Radhikahttp://www.blogger.com/profile/04377155451636925444noreply@blogger.com2tag:blogger.com,1999:blog-564733073663747676.post-55124670791942431462013-10-20T15:14:00.001-07:002013-10-20T15:15:20.562-07:00Stink Bug and Squash<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDAxvS4zDRj24HQaONkkW7aBY0dg69CM1deZ7BZ0yomvOrhdvZEPz_XldJ4A_rL-F20TLbVBs6-MxXKOCXdtj9bzm_8J14GzBRzwL5GYENl9P1u4Et0Qo1yItThyphenhyphenplhyphenhyphenVxS29LhEMB34/s1600/photo+4+(1).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicDAxvS4zDRj24HQaONkkW7aBY0dg69CM1deZ7BZ0yomvOrhdvZEPz_XldJ4A_rL-F20TLbVBs6-MxXKOCXdtj9bzm_8J14GzBRzwL5GYENl9P1u4Et0Qo1yItThyphenhyphenplhyphenhyphenVxS29LhEMB34/s320/photo+4+(1).JPG" width="240" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;">I was to sit outside on my porch and write this post while I breathed in the cool fall air and enjoyed this beautiful day. I wanted to let the sounds of my kids <strike>fighting</strike> playing, the leaves rustling and the wind caressing my cheeks act as the inspiration for my writing. With this in mind, I got my chair setup and settled into it with my laptop. I was just beginning to ponder about what to write, when my son came over and pointed out a stink bug to me about two feet away from me. He then started regaling me with tales of how it sprays a stinky secretion if it feels threatened and hence the name 'stink bug'. Apparently it can spray as far away as 2 miles. Well, I was well within that two mile range of the bug's spray. Instead of wondering about writing I was now wondering about what may make the bug feel threatened. Having just cleaned my kitchen, I smelled like a mixture of the cleaning supplies and that is a smell even I feel threatened by, let alone the bug. That settled it for me. I moved myself inside and opened the window instead. Away from the potential stinky spray, I now felt calm again and I could still look outside and breathe in the cool Fall air. I may have a post up today after all. Take that, stink bug! </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> Speaking of Fall, I just love the mood it puts me in. I like it just as much as I like Spring but in a different way. While Spring leaves me feeling like a caged animal who has just been let out, Fall makes me want to bake, make soups, wear scarfs and just enjoy breathing in the cool air. Secretly though, I want to play in every leaf pile I walk by, so the 'caged animal that has just been set free' feeling is alive in me every season. Just the degree to which I can control it varies between Spring and the other seasons. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIp78WZLc2bfD3lrFqgQtlG0uNvAqXDASLXu9ZRdq5TJpFJ86NM91sTWvOrD3-swfYJTI4A1IV0iJ_7Thtuzz01svgVWbGoRe_B0PoOx1wQUISJKrttUfTRmzRKV53zwjgOgOmW_RPMLI/s1600/photo+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIp78WZLc2bfD3lrFqgQtlG0uNvAqXDASLXu9ZRdq5TJpFJ86NM91sTWvOrD3-swfYJTI4A1IV0iJ_7Thtuzz01svgVWbGoRe_B0PoOx1wQUISJKrttUfTRmzRKV53zwjgOgOmW_RPMLI/s320/photo+2.JPG" width="320" /></span></a></div>
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<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Arial, Helvetica, sans-serif;">One of the best things about Fall is the squash. I love squash in any form. Recently I had read a magazine article on baked squash recipes and I have been wanting to bake squash ever since. Luckily, I had a pumpkin squash sitting on my counter that would perfectly suit that purpose. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> The Indian in me reaches for chili powder-cumin-haldi in my cupboard when I think of squash because I think these spices will highlight the sweetness of the squash with their spiciness. This time though, I resisted the urge to use these spices and decided to use some of the specialty oils and vinegar that I have instead. I tend to buy reasonably priced specialty oils, vinegar and salts when I see them at any store I am in, like my life depended on it. And then I let them sit idly while I use my Indian spices. Not today though. I talked myself out of using the Indian spices and used the pumpkin oil and lemon vinegar instead. I put my beautifully growing lemon thyme to use as well. I wish I stepped away from Indian spices more often. But, alas, it is wishful thinking. So that makes this dish very special.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBT9HyLRyy-pmKsF_YTbYKeGvqCQbENiDe8HGp2sIGEHjEj4Ft-fysObcrFGIEuRrBmkoPeMDJqrGNa4C1o7hplEvYnG4GE2iJALXitLHdDZ7OzMFvgsuRdjxLUTgdWgS6NzTFsVhnhtA/s1600/photo+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBT9HyLRyy-pmKsF_YTbYKeGvqCQbENiDe8HGp2sIGEHjEj4Ft-fysObcrFGIEuRrBmkoPeMDJqrGNa4C1o7hplEvYnG4GE2iJALXitLHdDZ7OzMFvgsuRdjxLUTgdWgS6NzTFsVhnhtA/s320/photo+1.JPG" width="214" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Baked Squash recipe:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Note:</b> There is no recipe as such here. Just use what you have in your kitchen. Ideally you want to use ingredients that will compliment the sweetness of the squash. The lemon acted as a perfect compliment to the squash in my case. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIIWLuiJe8guwiOTbyHdrNSCfBVYCfs7h5TbQE993jJGwV52gOyddF7cZWnFQWGKzC8lp1BlGTQI6Tw47Unz3wYLrttnVQ0OnUtdGkfVD-rwcAWnAqWdM-Q_CeyJxUBiQSlHLzPUqSzPw/s1600/photo+3+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIIWLuiJe8guwiOTbyHdrNSCfBVYCfs7h5TbQE993jJGwV52gOyddF7cZWnFQWGKzC8lp1BlGTQI6Tw47Unz3wYLrttnVQ0OnUtdGkfVD-rwcAWnAqWdM-Q_CeyJxUBiQSlHLzPUqSzPw/s320/photo+3+%25281%2529.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"> Cut the squash in half and scoop out the seeds. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> Slice the two halves into crescent shaped discs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> Top each disc with pumpkin oil, lemon vinegar, lemon thymes leaves and sea salt. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"> Bake the squash pieces at 350 for about 35 minutes or until they can be easily pierced with a fork </span><br />
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Radhikahttp://www.blogger.com/profile/04377155451636925444noreply@blogger.com0tag:blogger.com,1999:blog-564733073663747676.post-89913992993942770362013-10-16T13:25:00.000-07:002013-10-16T15:17:04.849-07:00Maid Rites are made right~!<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When I was a child growing up in Iowa there were a few places I loved eating. Topping the list was probably the Maid Right restaurant. <a href="http://maid-rite.com/">http://maid-rite.com/</a></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">It's nothing fancy, for sure, but they were so delicious, that even as a little girl, I could sometimes eat three of them. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Once I moved to Los Angeles, I would occasionally find myself craving a Maid Rite. Or three. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Then one afternoon I casually mentioned to my neighbor Sondra that I NEEDED a Maid Rite. Unbelievably, she knew exactly what I was talking about and shared that she too was from Iowa, in the Sioux Falls area. Not only that, but she knew how to make the sandwiches. She'd worked there as a teen in the 60's. I thought I'd died and gone to Heaven when she told me.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sondra busted out the recipe card, and I dashed to the market for the simple list of ingredients. Right then, that afternoon, we whipped up a CrockPot full of Maid Rites and enjoyed them for dinner.</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">They aren't the least bit spicy, so they're the perfect sandwich for kids and the recipe makes a fairly large batch, so you can share with friends or freeze half for another time. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">MaidRites are ideal for football gatherings and I've yet to meet anyone that didn't like them. Give them a try and see what you think.</span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJPn5jO99_IC8gkNfFdZb6ykVnr66CZI6QGThWSiEt06se9l0h678LFSt59KxR8cXRgrEKJCvtZiuCqBp-U-k1PY62qHOy1QgFdssnlekhyiTX_PfOM8PJV2DUkIIsIyrvUwUVzRTns8/s1600/MaidRite+sandwich+photo.JPG" style="color: #cc0033; text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5600374263488556594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJPn5jO99_IC8gkNfFdZb6ykVnr66CZI6QGThWSiEt06se9l0h678LFSt59KxR8cXRgrEKJCvtZiuCqBp-U-k1PY62qHOy1QgFdssnlekhyiTX_PfOM8PJV2DUkIIsIyrvUwUVzRTns8/s400/MaidRite+sandwich+photo.JPG" style="-webkit-box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial; border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; box-shadow: rgba(0, 0, 0, 0.496094) 1px 1px 5px; cursor: pointer; height: 360px; padding-bottom: 8px; padding-left: 8px; padding-right: 8px; padding-top: 8px; position: relative; width: 400px;" /></a></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;"><br /></span><br />
<ul style="color: #333333; font-size: 14px; line-height: 1.4; list-style-image: initial; list-style-position: initial; list-style-type: disc; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em; padding-bottom: 0px; padding-left: 2.5em; padding-right: 2.5em; padding-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3-1/2 pounds lean ground beef, browned and drained</span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 large onion, finely chopped</span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">½ cup celery finely sliced</span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup ketchup</span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon chili powder</span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon yellow mustard</span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon seasoned salt</span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups beef broth or stock </span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Soft, fresh hamburger rolls </span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<li style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; margin-bottom: 0.25em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-indent: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Dill pickles, sliced cheese & mustard-for toppings--optional</span></li>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></ul>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="color: #333333; font-size: 14px; line-height: 21px;">* Make sure the onion and celery is very finely chopped, you don't want chunks in the mixture.</span><span class="Apple-style-span" style="color: #333333; font-size: 14px; line-height: 21px;">In a skillet, brown ground beef; drain well.</span><span class="Apple-style-span" style="color: #333333; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-size: 14px; line-height: 21px;">Place browned, drained beef into CROCK POT.</span><span class="Apple-style-span" style="color: #333333; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-size: 14px; line-height: 21px;">Add: onion, celery, ketchup, chili powder, mustard, salt and broth.</span><span class="Apple-style-span" style="color: #333333; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-size: 14px; line-height: 21px;">Stir well.</span><span class="Apple-style-span" style="color: #333333; font-size: 14px; line-height: 21px;"><br /></span><span class="Apple-style-span" style="color: #333333; font-size: 14px; line-height: 21px;">Cover & cook on LOW for 8~12 hours. Serve on rolls and garnish as desired.</span></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 21px;">Makes 12-15 sandwiches.</span></span>Anonymoushttp://www.blogger.com/profile/08859654258341311866noreply@blogger.com1tag:blogger.com,1999:blog-564733073663747676.post-82395865925015100792013-10-15T19:10:00.000-07:002013-10-15T19:26:44.038-07:00Solemn thoughts and a fajita bar<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;">This afternoon I read an article about a 12 year old girl from FL who committed suicide over bullying. Being a parent of a twelve year old myself I was left shaken and deeply disturbed. As parents we do our best to protect our children but there are so many things that could still go wrong. I came home and hugged my kids tight and talked to them about bullying. Neither bullying nor being bullied are acceptable.</span><br />
<span style="font-family: Verdana,sans-serif;"> Such thoughts weighed heavily on my mind as I made dinner tonight. Usually music lifts my mood or the very act of chopping vegetables can be like meditation to me. But not tonight. There was nothing I could do to pull myself out of the funk. My cooking is as much a reflection of how I am feeling as it is of the spices I add to make the dish. Being in the mood that I am in tonight I knew it was best for me to play it safe with dinner. So I decided to make something light and quick and call it a night. Looking at what I had in the fridge, a self service fajita bar perfectly fit that bill.</span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3oTL3eOctdfqpzKpgaZgaIBBnIYbS7nZJGLVULT8wGwSoY7QKCiMLsU048lGCR0OncrpRKOq2jjAmpXL4-vzc5LEevB1Eg3nepJJNa93R-H1jINp77yssFn14t3icq4kEqLOIfuTZaQ/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm3oTL3eOctdfqpzKpgaZgaIBBnIYbS7nZJGLVULT8wGwSoY7QKCiMLsU048lGCR0OncrpRKOq2jjAmpXL4-vzc5LEevB1Eg3nepJJNa93R-H1jINp77yssFn14t3icq4kEqLOIfuTZaQ/s320/photo+3.JPG" width="320" /></a></span></div>
<span style="font-family: Verdana,sans-serif;">I have no recipe per se tonight. To put the fajita bar together, I cooked onions and peppers in a skillet with some oil, cumin, chilli powder and turmeric (my trifecta of champion spices). Once the onions and peppers were caramelized, I set them aside. I then tossed a packet of precooked grilled chicken (store bought) in some raspberry habanero sauce that I had in the fridge and cooked it in the same skillet as the peppers and once the chicken had cooked for 10 mins on a medium flame, I set it aside as well. The last thing I had to do was warm the tortillas. I warmed them in a pan one at a time with a few drops of olive oil for each tortilla. Once I laid out the store bought guacamole, bean salad and cheese along with the peppers, chicken and tortillas, dinner was ready.</span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSMm-mU2INuG0t1oedM70juUUzgus7GgaVAxgztQUO35tUtCQG9GSSJIq-Y2MvNZJJB29ms7UTMrAim38c15ReS7SD7y56dGoJEH_8hNg7V88ljHi3gfiRwYLJi9C5GWuHqowIKx_n7s/s1600/photo+4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSMm-mU2INuG0t1oedM70juUUzgus7GgaVAxgztQUO35tUtCQG9GSSJIq-Y2MvNZJJB29ms7UTMrAim38c15ReS7SD7y56dGoJEH_8hNg7V88ljHi3gfiRwYLJi9C5GWuHqowIKx_n7s/s320/photo+4.JPG" width="240" /></a></span></div>
<span style="font-family: Verdana,sans-serif;">It was a huge hit with the kids and with my husband. Even thought this was a halfhearted effort at making dinner, I am glad I made it. I would have ended up feeling worse had I not made dinner. I decided to write this post as further therapy for myself. I will curl up with a book now and let it soothe me to sleep. I am sure I will feel better by tomorrow. My heart goes out to the little girl's parents. They will have to wait a long time for that tomorrow that will make them feel slightly better.</span><br />
<span style="font-family: Verdana,sans-serif;"> I will have a recipe and hopefully more of a cheerful story next time I share a blogpost with you guys. Until then, happy cooking! </span><br />
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Radhikahttp://www.blogger.com/profile/04377155451636925444noreply@blogger.com2tag:blogger.com,1999:blog-564733073663747676.post-59153238928406630182013-10-14T10:06:00.003-07:002013-10-14T10:06:58.731-07:00<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFO0jgW94dD-820B6UQyC06i9alf3WkLzevPxwSBsgMm8qX4AjSCKmWHoTR2TwDS0HHkOm4yaFBKwuToWXwegc2lf5MqPXhox6brb5bOVXFdKbKMCZNKHYNh-lQMP9LASZvfGtOX90klk/s1600/GEDC2258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFO0jgW94dD-820B6UQyC06i9alf3WkLzevPxwSBsgMm8qX4AjSCKmWHoTR2TwDS0HHkOm4yaFBKwuToWXwegc2lf5MqPXhox6brb5bOVXFdKbKMCZNKHYNh-lQMP9LASZvfGtOX90klk/s320/GEDC2258.JPG" width="320" /></a></div>
<h2>
<span class="Apple-style-span" style="font-weight: normal;">Walking Dead Sunday: </span></h2>
<h2>
<span class="Apple-style-span" style="font-weight: normal;"></span><span class="Apple-style-span" style="font-weight: normal;">Cake Box White Lemon Cookies.</span></h2>
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<span class="Apple-style-span" style="font-weight: normal;"><br /></span></div>
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<span class="Apple-style-span" style="font-weight: normal;">The family and I are diehard Walking Dead fans (Sundays, 9:00pm on AMC channel).</span></div>
<div>
<span class="Apple-style-span" style="font-weight: normal;">When sunday rolls around it is mandatory to have a desert for the show, usually it's ice cream. This sunday it was the premiere of the 4th season of WD so I wanted to do something a little extra. I read about this simple recipe on our "Foodie Friends of Rob" group on Facebook. A simple idea of a boxed cake cookie - quick and easy. Well, glad I went for it. Delicious. These were super light and fluffy, and the white chocolate is a perfect kick. These can also be made with a strawberry mix.</span></div>
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<span class="Apple-style-span" style="font-weight: normal;"><br /></span></div>
<div>
<span class="Apple-style-span" style="font-weight: normal;">1 box lemon cake mix (I used Betty Crocker's deluxe)</span></div>
<div>
<span class="Apple-style-span" style="font-weight: normal;">1 stick of butter</span></div>
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<span class="Apple-style-span" style="font-weight: normal;">2 eggs</span></div>
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<span class="Apple-style-span" style="font-weight: normal;">1/2 bag white chocolate chips.</span></div>
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<span class="Apple-style-span" style="font-weight: normal;"><br /></span></div>
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<span class="Apple-style-span" style="font-weight: normal;"><br /></span></div>
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<span class="Apple-style-span" style="font-weight: normal;">Preheat oven to 350 degrees.</span></div>
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<span class="Apple-style-span" style="font-weight: normal;"><br /></span></div>
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<span class="Apple-style-span" style="font-weight: normal;">Melt stick of butter in large bowl.</span></div>
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<span class="Apple-style-span" style="font-weight: normal;">Add mix and eggs, stir.</span></div>
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<span class="Apple-style-span" style="font-weight: normal;">Add half bag of white chocolate chips, stir.</span></div>
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Stir all ingredients well, mix will be thick.</div>
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Add tablespoon drops onto baking sheet.</div>
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Cook for 10 minutes.</div>
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Eat and be merry......for tomorrow, the zombies might get you !!</div>
Chef Ryhttp://www.blogger.com/profile/01309153028781174351noreply@blogger.com0tag:blogger.com,1999:blog-564733073663747676.post-23209380730181612662013-10-13T19:42:00.001-07:002013-10-15T19:11:50.434-07:00Butternut Squash soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI0Jy1jxYZh_lIKehzMJI-ZPgXYbZRH5RvNa67lxIyOM_pmLWhZD-n-U9uF6ghKkLwavlEghFJhZewA3D6MoCvbTtYSSZODIr548R1oF5-1lVdDElPLrzw-J4vCynuWafG4jozWGDGU1o/s1600/photo(6).JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI0Jy1jxYZh_lIKehzMJI-ZPgXYbZRH5RvNa67lxIyOM_pmLWhZD-n-U9uF6ghKkLwavlEghFJhZewA3D6MoCvbTtYSSZODIr548R1oF5-1lVdDElPLrzw-J4vCynuWafG4jozWGDGU1o/s320/photo(6).JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sage curried butternut squash soup</td></tr>
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<span style="font-family: Verdana, sans-serif;">One way I unwind from my workday is to decide what I will make for dinner as I drive home from work. One hour of drive time is a long time to toss around various ideas in my head based on what I <i>think</i> is in my fridge at home. I am fortunate in that I don't cook for picky eaters. They are game for anything I make. So my range for what to cook is usually pretty wide. By the time I reach home I usually have decided what I will make. But that doesn't necessary mean that is what will end up on the dinner plate. Take the other evening for instance, I came home from work with fajitas for dinner on my mind. But seeing the butternut squash on my counter made me want to cook with it instead. I cut into the squash and its aroma transported me about 9000 miles to my mom's kitchen. I ended up making butternut squash idlis in honor of my mom. I will share the recipe for idlis another time. I am here today to share the recipe for butternut squash soup. I have made my own version of butternut squash soup before but I never used the seeds or fried parsley as a garnish. When I read the recipe for this soup, I knew there would be no changing of my mind this time. I served it as a very late Saturday dinner and this soup was just the right balance of light and tasty. It was a big hit at my house. Hope you make for your own family and enjoy it as much as we did at our house.</span><br />
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<span style="font-family: Verdana, sans-serif;">Recipe Source: <a href="http://www.pbs.org/food/fresh-tastes/curry-sage-butternut-squash-soup/" target="_blank">PBS</a> </span><br />
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Ingredients</span></h4>
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<li class="ingredient"><span style="font-family: Verdana, sans-serif;">Olive oil</span></li>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">1 (2-pound) butternut squash, cut in half with seeds scooped out and reserved</span></li>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">Ground cumin</span></li>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">Ground coriander</span></li>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">9-10 whole fresh sage leaves</span></li>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">1 shallot, minced</span></li>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">1 teaspoon Madras-style curry powder</span></li>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">2-3 fresh sage leaves, minced</span></li>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">1 garlic clove, minced</span></li>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">3 cups veggie stock</span></li>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">Salt</span></li>
<li class="ingredient"><span style="font-family: Verdana, sans-serif;">1/4 cup heavy cream, plus more for garnish</span></li>
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Directions</span></h4>
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<li style="color: #368ea4; margin: 0px 0px 15px;"><span class="txt" style="color: black; font-family: Verdana, sans-serif;">Preheat the oven to 400 F degrees. Rub the butternut squash with olive oil and place it face side down on a parchment-lined baking sheet. Roast the butternut squash for 30-35 minutes, until it's tender with a fork. Remove and set aside until it's cool enough to handle.</span></li>
<li style="color: #368ea4; margin: 0px 0px 15px;"><span class="txt" style="color: black; font-family: Verdana, sans-serif;">Meanwhile, let's make the garnish. Rinse out the seeds, discarding any pulp. Sprinkle the seeds with a pinch of cumin, pinch of ground coriander and a pinch of salt. In a small skillet, add a teaspoon of olive oil. When hot, add the seeds, toasting them on both sides, about 2-3 minutes. Remove them with a slotted spoon and set aside.</span></li>
<li style="color: #368ea4; margin: 0px 0px 15px;"><span class="txt" style="color: black; font-family: Verdana, sans-serif;">To the same skillet, heat a tablespoon of olive oil until hot. Add sage leaves and fry until the leaves are crispy and the edges are lightly browned, about 1-2 minutes. Remove with a slotted spoon and set aside.</span></li>
<li style="color: #368ea4; margin: 0px 0px 15px;"><span class="txt" style="color: black; font-family: Verdana, sans-serif;">To a stock pot, placed over medium heat, add a tablespoon of olive oil. Add the minced shallot and cook until translucent, about 3-5 minutes. Add the spices: 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, Madras-style curry powder, minced sage leaves and minced garlic clove. Cook until the spices and garlic are fragrant, about 1 minute. Scoop out the butternut squash flesh and add it to the pot, along with the veggie stock. Cover the pot, turn the heat to medium low and simmer for 10-12 minutes. In batches, carefully transfer the soup to a blender and pulse until very smooth. Transfer the soup back to the pot and salt to taste. I added about 3/4 teaspoon. Stir in the heavy cream and heat until warm. Divide the soup between bowls and garnish with butternut squash seeds and fried sage leaves.</span></li>
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Radhikahttp://www.blogger.com/profile/04377155451636925444noreply@blogger.com0