tag:blogger.com,1999:blog-69138625035760567962024-03-14T00:05:40.562-04:00The Edible GivensFun in the KitchenLaurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.comBlogger318125tag:blogger.com,1999:blog-6913862503576056796.post-77828334305794217842017-03-06T11:18:00.003-05:002017-03-06T11:18:37.410-05:00Chicken Philly Stuffed Peppers<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: center;">I'm not someone who is all sold out to Atkins and low-carb eating, but I'm also someone who sort of naturally can tend that way because I like bread, but I don't </span><i style="text-align: center;">LOVE</i><span style="text-align: center;"> it. I know I've just lost at least half of you. Sorry!</span><br />
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Anyway, this particular recipe came to me courtesy of <a href="https://www.buzzfeed.com/rachelysanders/recipes-that-won-pinterest-2013?sub=2840082_2172907">BuzzFeed</a>, and I thought it looked easy and interesting enough, so I made it, but I tweaked it to be a chicken philly stuffed pepper instead of a traditional beef filling, because I already had rotisserie chicken, so why not? The result? This was a doggone good dinner, and easy and fast to boot. We served it with french fries. So, whether you're intentionally avoiding bread, or you're simply intrigued by this recipe, go for it. This recipe definitely gets my thumbs-up.<br />
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<b><u>Chicken Philly Stuffed Peppers</u></b><br />
adapted from <a href="http://peaceloveandlowcarb.com/philly-cheesesteak-stuffed-peppers-low-carb-gluten-free/#.UOYt56Ui_a4">Peace Love and Low Carb Blog</a><br />
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To serve 2 people<br />
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2 medium bell peppers, sliced in half lengthwise, seeds and white membranes removed.<br />
1 medium onion, diced<br />
1/2 (8 oz) package mushrooms, cleaned and diced<br />
4-8 slices provolone cheese<br />
4 slices roast beef, cut into small strips or squares<br />
Butter and/or olive oil<br />
Salt and pepper<br />
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Preheat your oven to 400 degrees F and place a large pan onto the stove over medium to med-high heat. Place about 1 Tb. butter and 1-2 Tb. oil into the pan. <br />
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Drizzle the pepper halves with olive oil and sprinkle with salt and pepper. Place onto a baking sheet or into a baking dish and roast while you prepare the filling. Once your pan on the stove is heated, place the onions and mushrooms into the pan and sprinkle with salt and pepper. Sauté until the onions and mushrooms are softened and browned. Turn off the heat and add the roast beef just to heat through.<br />
<br />Remove the peppers from the onion. If you like a lot of cheese, line the bottom of each pepper half with one slice of provolone cheese. If not, simply skip this step. Divide the filling between the four peppers and top each one with another slice of provolone. Return the peppers to the oven and roast for 15 minutes or until the cheese is melted and browned. <br />
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<br />Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-315092864979129732016-10-06T11:09:00.000-04:002016-10-06T14:30:42.660-04:00Chocolate-Peanut Butter Mousse Pie<div class="separator" style="clear: both; text-align: center;">
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This is an ode to decadence and that magical combination of peanut butter and chocolate. I got it from a cookbook I've had since before I was married and made it for the first time a few weeks ago. Hi, my name is Lauren, and I'm a recipe hoarder. <br />
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So, anyway, the pie. It's easy to make, and it's <u>rich</u>. It's super tasty and decadent, and since it's a refrigerator pie, it's perfect for warmer weather. No cooking/baking involved. Yay! It'd be dreamy with a glass of cold milk or with a nice cup of coffee. <br />
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<b><u>Chocolate and Peanut Butter Mousse Pie</u></b><br />
from Eagle Brand recipes<br />
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1 cup chocolate graham cracker crumbs<br />
1/3 cup honey roasted peanuts, finely chopped<br />
6 Tb butter, softened<br />
1 1/2 cups heavy whipping cream, divided<br />
1 (14 oz) can sweetened condensed milk<br />
1 1/2 cups semi-sweet chocolate chips<br />
6 oz. cream cheese, softened<br />
3/4 cup creamy peanut butter<br />
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In a medium bowl, combine the graham cracker crumbs, peanuts, and butter; press mixture into the bottom and up the sides of a pie plate. Set aside<br />
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Pour 1/2 cup of the cream into a microwave safe bowl; microwave on high 2 minutes. Stir in 1/2 cup of the condensed milk and all the chocolate chips until smooth. Spoon mixture into the prepared crust and refrigerate 1 hour.<br />
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In a large mixing bowl, beat the remaining 1 cup cream until stiff peaks form; set aside. In another mixing bowl, beat the remaining condensed milk, cream cheese, and peanut butter until smooth. Fold in 1/3 of the whipped cream until incorporated and then gently fold in the rest. Spoon this mixture over the chocolate filling. Chill at least 2 hours. Store covered in the refrigerator. <br />
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<b><u>Notes</u></b><br />
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<ul>
<li>Chocolate graham crackers were difficult for me to find, but I did find them. You can of course substitute regular graham crackers or just buy a graham cracker crust. I think the Oreo crust might put it over the top in terms of sweetness so I wouldn't recommend it, but if you do this, please let me know how it turns out!</li>
<li>If you leave this pie out in a warm room for a while, it will get really loose and not keep its shape well. This is definitely best eaten straight out of the fridge. </li>
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Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-69410929005465626232016-10-04T08:53:00.000-04:002016-10-04T08:53:05.619-04:00Slow Cooker Mac and Cheese<div class="separator" style="clear: both; text-align: center;">
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Mac and cheese is so good, isn't it? Creamy, cheesy, hearty. Oh gosh, no wonder it's one of the top comfort foods out there. Just telling you about this recipe makes me want some. <br />
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A few years ago a coworker started bringing crock pot mac and cheese to our staff potlucks and it was some of the best macaroni and cheese EVER. I don't have her recipe, but it did cause me to start pinning slow cooker mac and cheese recipes like crazy and this past summer, I finally tried one of them out. I've since made it again, and Drew thinks it's his favorite recipe yet. <br />
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It's creamy, cheesy, and smooth, and it's pretty hands-off. If you need a lot of macaroni and cheese, this is your recipe. Since it's made in a slow cooker, it's great for any time of the year, because the slow cooker doesn't heat up the kitchen like the stove or oven. Love that!<br />
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<b><u><a href="http://www.foodnetwork.com/recipes/trisha-yearwood/crockpot-macaroni-and-cheese-recipe.html">Slow Cooker Macaroni and Cheese</a></u></b><br />
from Trisha Yearwood via Food Network<br />
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Cooking spray<br />
8 ounces elbow macaroni, cooked<br />
One 12-ounce can evaporated milk<br />
1 1/2 cups whole milk<br />
1/4 cup (1/2 stick ) of butter, melted<br />
1 teaspoon salt<br />
Dash of pepper<br />
2 large eggs, beaten<br />
Two 10-ounce bricks sharp Cheddar cheese, grated (about 5 cups)<br />
Dash of paprika<br />
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In a large 4-quart slow cooker sprayed with cooking spray (or greased with butter), mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Turn off the slow cooker, stir the mixture and serve hot.Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-91347300027747057972016-09-29T08:30:00.000-04:002016-09-29T08:30:02.078-04:00Throwback Thursday: My Mom's Meatloaf<div class="separator" style="clear: both; text-align: center;">
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This is one of the recipes I remember my mom making a lot. We didn't have it every week or anything, but we had it pretty often, and with good reason. Everyone loves it, even those who don't usually like meatloaf. For whatever reason there was a span of time I don't remember eating it at all- I'm sure it was partially because I was away at college or living on my own, but recently mom has broken the meatloaf out for some family dinners, and I am immediately transported to second grade, and that's a good thing. <br />
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Since rediscovering the meatloaf, I've made it for a family reunion and Drew has made it for the fire station. This recipe is older than I am, and it's not going anywhere any time soon.<br />
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<b><u>Meatloaf</u></b><br />
from my mom's recipe collection<br />
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1.5 lbs. ground beef (85/15 is recommended, but any kind will do)<br />
1 cup plain bread crumbs<br />
1 medium onion, chopped<br />
1/2 cup milk<br />
4 Tb (1/4 cup) ketchup<br />
1 egg<br />
Salt and pepper<br />
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Mix above ingredients and lightly press into a 9x13 baking dish. Pour over the sauce (recipe to follow) and bake, uncovered, at 350 for 1 hour.<br />
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<u>Sauce</u><br />
4 Tb (1/4 c) apple cider vinegar<br />
2 Tb (1 oz) Worcestershire Sauce<br />
4 Tb (1/4 c) brown sugar<br />
1/2 cup ketchup<br />
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Combine sauce ingredients in a small sauce pan. Heat until warm and pour over meatloaf.<br />
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<b><u>Notes</u></b><br />
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<ul>
<li>my mom recommends 85% lean ground beef and I won't question it. I'd say if you choose to go leaner, you may want to cover the meatloaf for the first 20-30 minutes.</li>
<li>You want to use ground beef that is in a square package, not the tube. The tubes compress the meat too much. </li>
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<br />Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-20882376479552227572016-09-27T12:03:00.000-04:002016-09-27T14:03:46.579-04:00Barbecue Chicken Sliders<div class="separator" style="clear: both; text-align: center;">
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Every family, every cook has their simple favorites, the recipes that are go-to's for busy nights or times where you just aren't sure what to cook. They are not fancy, and they're not what you would make for your audition for Master Chef, but they are what you make for your family on, say a Tuesday. You often don't even need to pull out a cookbook or smart phone to make it- you know how it's done. What are some of your recipes/dinner ideas like that? Let me know in the comments :)<br />
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This is one of those recipes for me. It's not even really a recipe, just a meal idea that I can pull together in about 10 minutes that is a consistent winner. My family got the idea from an old Kraft <i>Food and Family</i> magazine years ago, and we've all been making it since. These barbecue chicken sliders are a healthy, tasty favorite that is always a good answer to the question, "what's for dinner?"<br />
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Oh, and since you likely won't need a whole chicken, these are either perfect to use up leftover chicken or they're good to keep in mind that you'll be able to get two meals out of your chicken.<br />
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<b><u>Barbecue Chicken Sliders</u></b><br />
from Kraft Foods<br />
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To feed 4 people generously<br />
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1- 12 pack of Hawaiian sweet rolls (any roll will do, but these put it over the top)<br />
1/2 cooked chicken, about 2-3 cups (rotisserie is perfect here), pulled from bone and shredded<br />
1 cup bbq sauce of your choice<br />
1/2 pkg. broccoli slaw mixture<br />
1/2 cup ranch dresssing<br />
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In a medium bowl, combine the chicken and the bbq sauce. Drew actually prefers the chicken to be plain and the sauce to be spooned over the top, so this step is optional. In another small to med. bowl, combine the ranch dressing and slaw mixture.<br />
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Assemble the sandwiches by cutting the rolls in half and, if desired, scooping out some of the bread to make the chicken and slaw better fit. On the bottom half of the roll, place the chicken and top with some of the slaw. Top with the top half of the roll, and done. <br />
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Serve with chips, fries, or a salad (broccoli, pasta, potato). </div>
Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-75050567495572555162016-09-22T09:11:00.000-04:002016-09-22T16:08:17.380-04:00Eggroll Stir Fry<div class="separator" style="clear: both; text-align: center;">
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Thanks to going out of date sales, I've come into some ground beef lately. I say that like some people talk about coming into money. <br />
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So, what to do with this ground beef? Sure, I could make something familiar, but I wanted to try something different, something new. This is why food blogging works for me- I like to try new recipes and the blog is a great way to document that and I hope that it ultimately can give you some feedback on the recipe. I mean, how many times do you see a recipe and wonder if it's any good? While I can't guarantee we have the same tastes, maybe I can at least help you decide if it'll be worth a try for you or not.</div>
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A Pinterest search led me to today's recipe, which I liked for its use of a lot of vegetables and how it is just Asian enough to be different from my normal foods but not so Asian I can't find the ingredients/Drew won't enjoy it.</div>
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I made it last week and am so glad I did. I will definitely add this one to the "keeper" pile. This really does taste like an eggroll without the wrapper (and without the frying!), and the beef is a nice flavor with the cabbage. Actually, it's better than an eggroll. It tastes...fresher. The vegetables are soft but not mushy. The ton of vegetables means you can eat more and not feel guilty about it, too! </div>
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The one thing I will say about this dish is that we got 3 meal sized servings out of it instead of 4-6. That could be our huge appetites, but it is something to note when making this. </div>
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Neither of us like rice, and I think the point of this recipe is to be low carb, so we ate just the stir fry alone. I'd say if you don't care about the carb addition, serve with rice or noodles. I bet it'd be great with lo mein.</div>
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<b><u><a href="http://www.southyourmouth.com/2016/01/egg-roll-stir-fry.html">Eggroll Stir Fry</a></u></b></div>
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slightly altared from South Your Mouth</div>
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1 pound ground beef or other meat (see notes)</div>
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1 large onion, cut into slivers</div>
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1 small head of cabbage</div>
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4 carrots</div>
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4-5 cloves garlic, minced</div>
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1 tablespoon grated fresh ginger</div>
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1/2 teaspoon black pepper</div>
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2 tablespoons flax oil</div>
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1 tablespoon vegetable oil</div>
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1/4 cup soy sauce<br />
Dash red pepper flakes (optional)</div>
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Cook and crumble ground meat with onions in a very large skillet until meat is cooked through. Do not drain. You’ll need to select a skillet large enough to contain all the cabbage – divide everything evenly into two skillets if necessary.</div>
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While meat and onions are cooking cut cabbage into thin shreds; set aside. Peel carrots with a vegetable peeler then either dice small or use the peeler to shave off thin slices; set aside.</div>
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Combine garlic, ginger, pepper, pepper flakes (if using), flax oil, vegetable oil and soy sauce in a small bowl and stir to combine; set aside.</div>
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Add cabbage and carrots to ground meat then cook and stir over medium-high heat for 3-4 minutes. Add soy sauce mixture then stir well. Reduce heat to medium and continue cooking for 5-10 minutes or until cabbage is tender.</div>
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Recipe makes approximately 4-6 servings.</div>
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<b><u>Notes</u></b></div>
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<ul>
<li>While ground beef isn't traditional in an egg roll, I really like it here. We don't eat pork, so I have no advice on how to cook it. If you use ground chicken or turkey, you'll likely want to add a TB of vegetable oil to the pan with the meat and onions. I used 85/15 ground beef, so I didn't have to add oil, but if you use the 93/7, you may need to add some.</li>
<li>The cabbage starts out taking up a TON of space, but it wilts to next to nothing. I used a 6 qt. saute pot and it held everything really well. A skillet with high sides would be ideal.</li>
<li>Maybe it's toasted sesame oil, but I haven't liked the taste of sesame oil, which is originally called for in this recipe. I used flax oil, since it's also what I had on hand. </li>
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Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-63176422014303632082016-09-19T10:00:00.000-04:002016-09-19T11:11:35.685-04:00Zucchini Pizza Casserole<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-zzWRYpY_ZeA/V98sl1niQAI/AAAAAAAACwQ/MlEl8rYJHvckGsLe0KlNnlJW77sO1QvqgCEw/s1600/DSC_0223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://4.bp.blogspot.com/-zzWRYpY_ZeA/V98sl1niQAI/AAAAAAAACwQ/MlEl8rYJHvckGsLe0KlNnlJW77sO1QvqgCEw/s400/DSC_0223.JPG" width="400" /></a></div>
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Weird name, delicious dish. I promise! <br />
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Zucchini season is mostly over here, but it can still be found at farmer's markets and maybe other parts of the country. Thanks to my mother in law, we had a couple zucchini plants that gave us enough for a couple different dishes. Thanks, Barbara!<br />
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I had this recipe pinned for a couple years when we had zucchini coming out our ears, and you can only make so much zucchini bread before you feel like you're going to need the Biggest Loser Ranch, am I right? So anyway, I pinned this recipe a while back but hadn't made it yet. I've made several other zucchini recipes, but I like to try new recipes (hence the blog). <br />
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<a href="https://3.bp.blogspot.com/-h-bKLdnkRpc/V98robgyYxI/AAAAAAAACwU/vu9_S4nDmp8l214XQu-RGxng085yeHLrwCEw/s1600/DSC_0217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://3.bp.blogspot.com/-h-bKLdnkRpc/V98robgyYxI/AAAAAAAACwU/vu9_S4nDmp8l214XQu-RGxng085yeHLrwCEw/s320/DSC_0217.JPG" width="320" /></a></div>
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I can remember pinning this one and not being too sure about it. Zucchini pizza casserole? Sounds weird. I like zucchini on pizza, so maybe it will work, but what if it's one of those attempts to be healthy that ends up with a dish that doesn't taste very good? Oh, well, it's rated pretty highly on Taste Of Home's website so I'll give it a go. <br />
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You've just had a peek inside my mind. I hope that doesn't deter you!<br />
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Anyway, I tried it and we liked it! This casserole has a zucchini and cheese crust topped by a sauce that is like meat sauce for spaghetti. The one way I'd like to improve this dish is to make the sauce taste more like pizza sauce than spaghetti sauce. The next time I make this dish I may try to not cook the tomatoes before baking the casserole. That crust, though. It is delicious! If you like the taste of cheese when it gets a little cooked and browned, you want to eat the entire crust without sharing.<br />
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So I recommend this recipe. It's easy and tasty, and is probably a good one to take to a potluck or a friend who may need a meal. <br />
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<b><u><a href="http://www.tasteofhome.com/recipes/zucchini-pizza-casserole">Zucchini Pizza Casserole</a></u></b><br />
from Taste of Home<br />
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4 cups shredded unpeeled zucchini<br />
1/2 teaspoon salt<br />
2 large eggs<br />
1/2 cup grated Parmesan cheese<br />
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided<br />
1 cup (4 ounces) shredded cheddar cheese, divided<br />
1 pound ground beef<br />
1/2 cup chopped onion<br />
1 can (15 ounces) Italian tomato sauce<br />
1 medium sweet red pepper, chopped<br />
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Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.<br />
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Combine zucchini with eggs, Parmesan and half of mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes.<br />
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Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add red pepper. Bake until heated through, about 20 minutes longer.<br />
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Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°. Yield: 8 servings.<br />
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<b><u>Other Zucchini Recipes</u></b><br />
<a href="http://ediblegivens.blogspot.com/2014/08/zucchini-ribbons-with-almond-pesto.html">Zucchini Ribbons With Almond Pesto</a><br />
<a href="http://ediblegivens.blogspot.com/2014/08/zucchini-bread-revisited.html">Zucchini Bread</a><br />
<a href="http://ediblegivens.blogspot.com/2014/07/grilled-pizza-take-2.html">Grilled Pizza</a><br />
<a href="http://ediblegivens.blogspot.com/2014/07/meatless-mondays-ricotta-pasta-with.html">Ricotta Pasta with Zucchini and Corn</a><br />
<a href="http://ediblegivens.blogspot.com/2013/02/italian-greens-soup-ed-fretwell-soup.html">Italian Greens Soup (Ed Fretwell Soup)</a><br />
<a href="http://ediblegivens.blogspot.com/2013/01/vegetarian-fajitas.html">Vegetarian Fajitas</a><br />
<a href="http://ediblegivens.blogspot.com/2011/07/summer-squash-saute.html">Summer Squash Sauté</a><br />
<a href="http://ediblegivens.blogspot.com/2011/04/ratatouille.html">Ratatouille</a><br />
<a href="http://ediblegivens.blogspot.com/2010/12/roasted-vegetable-minestrone.html">Roasted Vegetable Minestrone</a><br />
<br />Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-12618415789910868262016-08-18T13:42:00.000-04:002016-08-18T13:42:01.157-04:00Ninety Minute Cinnamon Rolls<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-MtQPoCc0uxE/V7XshCGjDrI/AAAAAAAACvA/ukC7tQckBeUKtQIf4EXKKGK11PChq6jHACLcB/s1600/DSC_0237.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://4.bp.blogspot.com/-MtQPoCc0uxE/V7XshCGjDrI/AAAAAAAACvA/ukC7tQckBeUKtQIf4EXKKGK11PChq6jHACLcB/s320/DSC_0237.JPG" width="320" /></a></div>
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I know, it doesn't seem as practical or sane to make a cinnamon roll as it is to buy one of those nice tubes in the refrigerated section and bake them. I'll tell you why. One day I wanted a cinnamon roll, but being a new mother, I still haven't gotten a good hang on going to the store with my little guy. He's only slightly more patient than his father when it comes to shopping, and then there's all that baby gear, like the diaper bag, the car seat, and either a carrier or stroller. By the time you get loaded and unloaded, you've spent almost as much time going to the store as you would making these cinnamon rolls, and you wouldn't have nearly the quality.<div>
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<a href="https://4.bp.blogspot.com/-lr6U2nKDX74/V7XrwXaaU-I/AAAAAAAACvI/6QuLcEaQGuQg0j0m_I2nkiARvIDrld23wCEw/s1600/DSC_0226.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="133" src="https://4.bp.blogspot.com/-lr6U2nKDX74/V7XrwXaaU-I/AAAAAAAACvI/6QuLcEaQGuQg0j0m_I2nkiARvIDrld23wCEw/s200/DSC_0226.JPG" width="200" /></a><a href="https://1.bp.blogspot.com/-SvIdpp-9YRs/V7XrsVf7iZI/AAAAAAAACu4/tXfinIefjOkXdohq5NkZTXmEhJjBvoH3gCEw/s1600/DSC_0227.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="133" src="https://1.bp.blogspot.com/-SvIdpp-9YRs/V7XrsVf7iZI/AAAAAAAACu4/tXfinIefjOkXdohq5NkZTXmEhJjBvoH3gCEw/s200/DSC_0227.JPG" width="200" /></a><div>
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These ninety minute cinnamon rolls are easy, tasty, and quick for a cinnamon roll. If you've made other recipes, you know how long they often take. The dough comes out soft and pillow-y, with a nice, mild yeast roll flavor. They are dreamy. These cinnamon rolls also freeze and reheat well, making them quite convenient for making a batch and not eating them all at once. </div>
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<a href="https://1.bp.blogspot.com/-ivNyOn8mL_Y/V7XrqgB4IvI/AAAAAAAACvI/UTiNRz7CsCIQFU0yTpSUupz8veTctlzCwCEw/s1600/DSC_0228.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="133" src="https://1.bp.blogspot.com/-ivNyOn8mL_Y/V7XrqgB4IvI/AAAAAAAACvI/UTiNRz7CsCIQFU0yTpSUupz8veTctlzCwCEw/s200/DSC_0228.JPG" width="200" /></a><a href="https://3.bp.blogspot.com/-rqrtMBuyGCA/V7XsUXFk1XI/AAAAAAAACvI/2yf8iFAYDU89jIj42GRd7LqTKULSb7rpACEw/s1600/DSC_0231.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="133" src="https://3.bp.blogspot.com/-rqrtMBuyGCA/V7XsUXFk1XI/AAAAAAAACvI/2yf8iFAYDU89jIj42GRd7LqTKULSb7rpACEw/s200/DSC_0231.JPG" width="200" /></a></div>
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I have tried a few homemade cinnamon roll recipes over the years, and this has been my favorite recipe. It's my holy grail cinnamon roll recipe. I hope if you make it you'll agree!</div>
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<b><u><a href="http://allrecipes.com/recipe/17006/ninety-minute-cinnamon-rolls/?internalSource=hub%20recipe&referringContentType=search%20results&clickId=cardslot%202">Ninety Minute Cinnamon Rolls</a></u></b></div>
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adapted slightly from allrecipes.com</div>
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3/4 cup milk</div>
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3/4 cup (1.5 sticks) softened butter, divided</div>
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3 1/4 cups all-purpose flour</div>
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1 (.25 ounce) package instant yeast</div>
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1/4 cup white sugar</div>
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1/2 teaspoon salt</div>
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1/4 cup water</div>
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1 egg</div>
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1 cup brown sugar, packed</div>
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1 tablespoon ground cinnamon</div>
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Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/2 stick butter; stir until melted. Let cool until lukewarm.</div>
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In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.</div>
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Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, and remaining stick of butter.</div>
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Roll out dough into a 12x9 inch rectangle. Spread dough with butter/sugar mixture. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a buttered 9x13 pan. Cover and let rise until doubled, about 30 minutes. In the meantime, heat oven to 375 degrees F (190 degrees C).</div>
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Bake in the preheated oven for 20 minutes, or until browned. Let cool slightly and then top with icing if desired.*(see notes)</div>
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<b><u>Notes</u></b></div>
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<ul>
<li>I desired icing. I used <a href="http://www.fromthefarmtable.com/2012/09/perfect-cinnamon-roll-icing/">this icing</a>, made with vanilla extract and it was perfect.</li>
<li>I'm not sure if it was atmospheric influence or not, but I had to add extra flour (used unbleached AP flour)- maybe about a 1/4 cup extra. </li>
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Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-4334164491812145032016-08-15T08:16:00.004-04:002016-08-15T08:16:59.843-04:00Slow Cooker Honey Sesame Chicken<div class="separator" style="clear: both; text-align: center;">
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Most of us home cooks have long known how valuable a slow cooker is. How great is it to put a bunch of ingredients into the pot, turn it on, and hours later be rewarded with a great aroma and a (hopefully) tasty meal?<br />
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Now I'm going to share a revelation that most of you moms will laugh and roll your eyes at, but I had the impression that when I stayed at home with my baby, I'd have all this extra time to cook and clean. I'll pause while you wipe the tears of laughter from your eyes.<br />
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All better and composed now? Ok. So anyway, I've now figured out how difficult it is to care of a baby and brush your teeth, let alone cook a meal, and I'm back to <a href="http://ediblegivens.blogspot.com/2011/04/slow-cooker-honey-lemon-chicken-with.html">the time we decided to try to become champions of the slow cooker</a>. We still have a long way to go, but I've added another recipe to my fairly small repertoire- slow cooker honey sesame chicken. If you like Asian inspired foods, then this one is right up your alley. It's easy and light, with a sauce that works nicely over rice or with noodles. I love, too, that it's made with ingredients found in your home and not ones that you'd need to visit the Asian market to find. I made it for my sister and me to eat one evening, and we both agreed this recipe is a keeper.<br />
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I slightly changed some of the recipe, so I'll post what I did, and the recipe title is a link to the original. <br />
<a href="http://blogs.babycenter.com/life_and_home/crock-pot-honey-sesame-chicken-part-deux/"><br /></a>
<b><u><a href="http://blogs.babycenter.com/life_and_home/crock-pot-honey-sesame-chicken-part-deux/">Slow Cooker Honey Sesame Chicken</a></u></b><br />
adapted from Lindsay Weiss<br />
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1 1/4 pound boneless, skinless chicken breasts (thighs would be fine too)<br />
Salt and pepper<br />
1/2 cup honey<br />
1/4 cup soy sauce<br />
2 tablespoons diced onion<br />
2 tablespoons ketchup<br />
1 teaspoon nut or seed oil (I used flax oil)<br />
2 teaspoons canola oil<br />
1 clove garlic, minced<br />
1/4 teaspoon red pepper flakes (optional)<br />
1 1/2 tablespoons cornstarch<br />
1 small package snow peas (not frozen, from the produce section)<br />
Sesame seeds<br />
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Cut chicken into cubes or strips. Season chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Stir in corn starch until completely dissolved. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Stir in snow peas. Sprinkle with sesame seeds and serve over rice or noodles.<br />
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<b><u>Notes</u></b><br />
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<ul>
<li>The original recipe called for sesame oil, and the one time I bought it for a meal I didn't like it at all, though that may have been toasted sesame oil. Anyway, I used flaxseed oil, because weirdly enough I did have some of that. I imagine almost any seed or nut oil would work, and if all else fails, just leave it out.</li>
<li>I used a small slow cooker (1 qt) and this cooked quickly. I used chicken breasts, but next time will use thighs as the breats were just slightly tough.</li>
</ul>
Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-67729999025655290872016-08-11T16:51:00.000-04:002016-08-11T16:51:39.258-04:00One of My Favorite Breakfasts- Eggs and Spinach On Toast<div class="separator" style="clear: both; text-align: center;">
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I'm back! In the time since my last post, we added to the family and are adjusting to life with Baby G. What a wild ride! <div>
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It's amazing how life can change in the course of just over a year. We got pregnant, had the baby, and now I'm staying home with our little one and this is the first time in 17 years I haven't worked for a paycheck. It's also amazing to watch how a baby develops and grows these first few months. They're astounding!</div>
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Even though I haven't posted, I have been cooking, and wanted to share a simple recipe with you today. As the post title would suggest, it's one of my favorite breakfasts, but it's also good for a quick lunch or dinner if you aren't feeling like putting in a ton of effort and time for dinner but you still want something healthy and tasty. Just look at the egg running out over the spinach! YUM!</div>
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So, let me know what you think if you make this. Enjoy!</div>
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<b><u>Eggs and Spinach on Toast</u></b></div>
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to serve 1</div>
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1 slice of bread, toasted</div>
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2 eggs</div>
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2-3 oz (approx 2 cups) fresh spinach</div>
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Hot sauce</div>
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Preheat a medium skillet over medium heat and pour in about 1-2 tsp. olive oil. Sauté your spinach in the oil until wilted. Place atop toast. Clean out skillet and allow to reheat. Place another 1-2 tsp oil in skillet. Crack your eggs into the pan (or, to be on the safe side, into a bowl and then pour into the pan) and fry to your liking. Place the eggs on top of the spinach and drizzle with hot sauce, if desired. Eat with a knife and fork.</div>
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Other options- sauté onion with the spinach or top the whole thing with fresh green onion slices.</div>
Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com1tag:blogger.com,1999:blog-6913862503576056796.post-19998937409963213862015-05-26T09:48:00.002-04:002015-06-17T09:32:14.672-04:00Lemon Berry Cake with Mascarpone Filling<div class="separator" style="clear: both; text-align: center;">
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I am really excited to share this recipe with you because it's SO GOOD. If you make this cake and don't eat it all yourself, you will look like a rock star in the kitchen, and hey, even if you <i>do</i> eat it all yourself, you'll at least know you're a rock star.<br />
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This cake is perfect for this time of year- it's light, lemony, creamy, and just all around dreamy. The filling seriously could be as light as a cloud, if they were made of cheese. It's pretty in its simplicity. No need to break out piping bags or even icing spatulas. <br />
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I found this recipe on Pinterest through a search for lemon berry cakes, looking for something to make my mother-in-law for Mother's Day last year. I made a different cake last year, but knew this was what I wanted to do this year. She liked it, and so did my mom and sister, who I shared some of the leftovers with. I could see this cake being good as a snack with coffee, an after dinner dessert like it was here, or even part of a tea. Not that I know anyone who does high or low tea, but if they did, this would be great.<br />
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I made this cake mostly as the recipe was posted, and I also made it in stages. I made the cake part a few nights ahead and froze the two rounds and then mixed up the filling just before assembling.<br />
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<a href="https://cakescraps.wordpress.com/2010/04/12/lemon-berry-mascarpone-cake/"><br /></a>
<b><u><a href="https://cakescraps.wordpress.com/2010/04/12/lemon-berry-mascarpone-cake/">Lemon Berry Cake with Mascarpone Filling</a></u></b><br />
slightly altered from Let's Get Cooking Blog<br />
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<u>For the Crumb Topping</u><br />
1 cup flour<br />
2/3 cup sugar<br />
6 Tb butter, melted<br />
Zest of 1 lemon<br />
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<u>For the Cake</u><br />
2 cups flour<br />
1 tsp. baking soda<br />
1 tsp. baking powder<br />
1 stick butter, softened<br />
1 lemon, zested and juiced<br />
1 cup sugar<br />
3 eggs<br />
3/4 cup sour cream<br />
1 (10 oz) bag frozen mixed berries (or 1-1.5 cups of berries of your choice)<br />
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<u>For the Filling</u><br />
12 oz. Mascarpone cheese<br />
1/4 cup half and half<br />
1/4 cup powdered sugar, sifted<br />
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Powdered sugar, for dusting.<br />
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Make the crumb topping: In a medium sized bowl, combine all the ingredients for the crumb topping and stir until well incorporated. Set aside.<br />
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Make the cake: Preheat oven to 350. Grease and flour two 8 inch round pans and line the bottom with parchment. In a bowl, sift together the flour, baking soda, and baking powder. In a mixer bowl, cream butter and lemon zest. Add the sugar and mix well. Add three eggs, one at a time, and beating after each addition. Add the lemon juice. Add the dry ingredients and sour cream alternately, starting and ending with the flour mixture and mixing until just incorporated after each addition. Divide the batter between the pans, and sprinkle about 1/2- 3/4 cup of berries over each cake. Divide the crumb mixture between the two pans, placing on top of the berries and press down gently.<br />
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Bake cakes for 30-45 minutes or until a tester comes out clean. Cool completely on wire racks.<br />
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Make the filling: In a mixer bowl, beat together the cheese, half and half, and powdered sugar. <br />
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Assemble: Place one cake layer, crumb topping side up, on a plate. Spread the Mascarpone filling in an even layer over the cake. Gently top with the other cake layer, again, crumb topping side up. Dust the whole thing with powdered sugar. Refrigerate 2-3 hours, until filling has chilled and firmed. Serve cake cold or at room temperature, but store leftovers in refrigerator. <br />
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<b><u>Notes</u></b><br />
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<ul>
<li>I am a bit of an absent minded shopper and forgot to buy the sour cream. I <i>did</i> have on hand plain nonfat Greek yogurt and used it. The cake still turned out terrific. </li>
<li>After you add the lemon juice, the mixture will look curdled. You didn't do anything wrong. It will be fine after you incorporate the dry ingredients and the sour cream.</li>
<li>If using fresh berries rather than frozen, toss them in a little flour before putting them in the cake. It will help them to not sink all the way to the bottom of the pans.</li>
<li>When decorating the cake, you can put strips of waxed paper down where the edges of the cake will be, dust it with the powdered sugar, and then carefully remove the wax paper strips from under the cake's edges so that you have a clean plate.</li>
<li>If you don't know what I mean by dusting with powdered sugar, just take some powdered sugar (1-2 Tb) and put it in a sifter or fine mesh sieve. Tap lightly or sift lightly over the surface of the cake.</li>
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<b>The Edible Givens is moving! </b>My husband Drew and I are starting a new blog, <a href="http://www.carolinagivens.com/">http://www.carolinagivens.com</a>. There you will find Edible Givens and our other adventures. While still in transition, I'll be posting from here and there but make sure you follow that blog so you won't miss any of the tasty dishes! </div>
Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-18136256378130278502015-05-15T15:08:00.002-04:002015-06-17T09:32:49.423-04:00Fire Roasted Salsa<div class="separator" style="clear: both; text-align: center;">
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My go-to salsa during winter when fresh tomatoes aren't available is the <a href="http://ediblegivens.blogspot.com/2010/11/restaurant-style-salsa.html">Pioneer Woman's Restaurant Style Salsa</a>. It has an impressive flavor and is quick and easy to boot. I've made it dozens of times, and each time there's just never enough, even though it makes a ton.<br />
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I can't remember if this salsa remix was born out of the desire to experiment or just because I didn't have plain tomatoes, but a couple weeks ago I decided to try making the salsa with fire roasted tomatoes instead of plain ones. This discovery has to rank right up there with sliced bread. It's more complex- slightly smoky, spicy, and the flavor just feels...deeper. It's so good! <br />
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<b><u>Fire Roasted Salsa</u></b><br />
makes approx. 3 cups salsa<br />
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1 (14-15 oz) can fire roasted diced tomatoes<br />
1 (10 oz) can Rotel<br />
1/4 cup chopped onion<br />
1/2 - 1 whole chipotle in adobo, chopped<br />
1/4 tsp salt<br />
1/4 tsp cumin<br />
1/4 tsp coriander seed or 2-4 tb. cilantro, chopped<br />
1 clove garlic, grated or pressed, or 1/4 tsp garlic powder<br />
1/2- 1 lemon, juiced<br />
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In a blender or food processor combine all ingredients and pulse or process until it reaches desired consistency. Serve immediately or store in refrigerator.<br />
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<br />Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-66946004433751312452015-05-11T18:00:00.004-04:002015-06-17T09:33:51.599-04:00Meatless Mondays: Skillet Baked Ziti<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Qd9pHgVbYgk/VVElS40-u0I/AAAAAAAACYU/gatgACwwiYU/s1600/IMG_0118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-Qd9pHgVbYgk/VVElS40-u0I/AAAAAAAACYU/gatgACwwiYU/s320/IMG_0118.JPG" width="320" /></a></div>
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Y'all, I have had this recipe in the stack for almost seven years. It was way past time to try this one out, and now that I did, I know I'll be going back again and again. This baked ziti is easy, quick, and tasty, and has a big bonus: the leftovers stay moist and well sauced, which as you may know, is a hazard with baked pasta dishes. Both Drew and I really enjoyed this. Drew even said it may be the best he's had, which is saying a lot, because he used to live in Upstate New York, where there's a lot of Italian influence. <br />
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The recipe comes to us from America's Test Kitchen, and I love their recipes and their PBS show. The recipes come to you after a ton of testing, and they are thorough and leave next to nothing to chance. I made a couple changes to the original recipe so I'll post the original and my own changes side by side. <br />
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<b><u>Skillet Baked Ziti</u></b><br />
from America's Test Kitchen<br />
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Serves 4<br />
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1 Tb Olive Oil<br />
6 garlic cloves, minced<br />
1/4 tsp. red pepper flakes<br />
Table salt and ground black pepper<br />
1 (28 oz) can crushed tomatoes<br />
3 cups water<br />
12 oz. (3 3/4 cups) ziti (I used penne rigate)<br />
1/2 cup heavy cream (I used half and half)<br />
1/2 cup grated Parmesan cheese<br />
1/4 cup minced fresh basil leaves (about 2 tsp dried-see notes)<br />
1 cup shredded mozzarella cheese<br />
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Making the Minutes Count: Measure the water and pasta before you begin cooking. Prep the Parmesan and basil while the pasta cooks.<br />
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Simmer Ziti: Combine oil, garlic, pepper flakes, and 1/2 tsp. salt in a 12 inch, ovensafe nonstick skillet and saute over medium-high heat until fragrant, about 1 minute. Add tomatoes, water, ziti, and 1/2 tsp. salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15-18 minutes.<br />
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Add Cheese and Bake: Stir in cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.<br />
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<b><u>Notes</u></b><br />
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<ul>
<li>All of my modifications here are based off what I had on hand, which were penne rigate, half and half, and dried basil.</li>
<li>A good tip I have learned from some food mentors is to rub the herbs in between your palms to sort of wake up the flavors before you add it to your dish.</li>
<li>I don't have a 12 inch nonstick ovensafe skillet. I used my 12 inch saute pot (a shorter pot) that is not nonstick. It worked fine. I bet enameled cast iron would work great here.</li>
<li>We made the recipe without meat, but I bet some cooked ground beef, Italian sausage, or cooked, cubed chicken stirred in with the cheese and cream would be a good modification.</li>
</ul>
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<b><u><br /></u></b>Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-61242968269062104182015-05-01T10:19:00.000-04:002015-06-17T09:35:39.212-04:00Cowboy Beans<div class="separator" style="clear: both; text-align: center;">
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With the country standing at the cusp of grilling season (sounds so dramatic, doesn't it?), this dish is one you'll want to make again and again. It's one of those recipes that you unfortunately won't have a lot of leftovers if you take it to a potluck and one that almost everyone will ask for the recipe.<br />
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I first found out about these beans at a fire station Christmas dinner when Leslie, the captain's wife, made a big pan of them. Everyone went crazy over these beans, and now she has to make them every Christmas my husband's crew works. I later found a recipe on Pinterest and recently took it to a family fish fry, so now I'm sharing it with you.</div>
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These beans are hearty and tasty, and make a ton, so there's plenty to go around. The only downside is that meat automatically makes a recipe more expensive (what are they feeding these cows, gold?) but it stretches pretty far here, so I could justify it.</div>
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<b><u>Cowboy Beans</u></b></div>
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adapted from <a href="http://debbie-debbiedoos.com/2014/07/the-best-baked-beans-ever.html">this recipe</a></div>
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makes approx. 4-5 quarts beans</div>
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1(28 oz) can (or 2- 15 oz cans) baked beans or pork 'n beans</div>
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1 (15 oz) can of butter beans</div>
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1 (15 oz) can of Kidney beans</div>
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1 lb ground beef</div>
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2 chopped onions</div>
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1 c of orange, yellow or red pepper, diced</div>
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2 cans of tomato soup undiluted</div>
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1/2 cup of brown sugar</div>
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Preheat your oven to 350. In a large pot (7 quarts) over medium-high heat, add the onions, pepper, and ground beef. Cook until beef is browned and onions and peppers are softened. Drain if needed (depends on the fat content of beef). Combine all the above ingredients. Bake uncovered at 350 degrees for 1 hour. </div>
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4 Years Ago: <a href="http://ediblegivens.blogspot.com/2011/05/strawberry-orange-buttermilk-muffins.html">Strawberry Orange Muffins</a><br />
3 Years Ago: <a href="http://ediblegivens.blogspot.com/2012/05/salmon-in-parchment-with-spinach-and.html">Salmon in Parchment with Spinach and Orange</a><br />
2 Years Ago: <a href="http://ediblegivens.blogspot.com/2013/05/run-for-roses-derby-pie.html">Derby Pie</a><br />
1 Year Ago: <a href="http://ediblegivens.blogspot.com/2014/05/big-weekend-project-croissants.html">Croissants </a></div>
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Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-46321292106390668802015-04-21T10:46:00.001-04:002015-06-17T09:36:43.321-04:00Slow Cooker Turkey Meatloaf<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-tJNj3lzmRTM/VTZim8xh84I/AAAAAAAACXM/wYm2Vhs6C58/s1600/Meatloaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-tJNj3lzmRTM/VTZim8xh84I/AAAAAAAACXM/wYm2Vhs6C58/s1600/Meatloaf.jpg" width="274" /></a></div>
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A while back, Drew and I decided we should try to be <a href="http://ediblegivens.blogspot.com/2011/04/slow-cooker-honey-lemon-chicken-with.html">champions of the slow cooker</a>. We're not quite there yet, but we're working on it. This recipe for slow cooker turkey meatloaf will definitely be one we will make again. Thanks to friends Charlotte and Amanda for giving me the recipe!<br />
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I'll be up front that at first I wasn't sure about this meatloaf. I didn't love it at first bite. I didn't really know what I thought, but as I ate on it a little more, I really started to like it. It feels lighter and healthier than a lot of meat dishes. I really enjoyed the vegetables flecked through the meatloaf. One thing that I think is a real key in liking any healthy food makeover is not expecting it to taste like the regular version of itself. Just be open to it tasting like its own thing. Turkey will never be beef, spaghetti squash will never be spaghetti. Amen.<br />
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One more quick note- turkey is easily overmixed, so when mixing it, use a light hand (don't squish the turkey down and together) and only mix until everything looks pretty well incorporated. <br />
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<b><u>Slow Cooker Turkey Meatloaf</u></b><br />
source unknown<br />
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feeds 4<br />
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1 lb ground turkey<br />
1 egg, slightly beaten<br />
1/2 cup diced yellow onion (about 1/2 large onion)<br />
1/2 cup diced bell pepper (about 1 pepper)<br />
1 cup whole grain or whole wheat plain or panko bread crumbs<br />
Kosher salt to taste<br />
1/2 tsp. black pepper<br />
1 tsp. dried oregano<br />
1/3 cup tomato or vegetable juice (no sugar added)<br />
1/3 cup ketchup<br />
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In a large bowl, combine all ingredients except ketchup and mix until just combined. Lightly spray or coat the bottom and sides of a 6 quart slow cooker with oil. Shape the meatloaf mixture into a loaf form and place in the slow cooker. You may need to reshape as you place in the slow cooker.<br />
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Cover and cook on low 5-6 hours, adding the ketchup on top the last 30 minutes of cooking.<br />
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<b><u>Notes</u></b><br />
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<ul>
<li>For easier removal, line the slow cooker with a long strip of foil and just lift the meatloaf out, foil and all.</li>
<li>Drew helped me out by watching the meatloaf. I think it was done in about four hours' time in our cooker. </li>
<li>This one fell apart a little for me. I think I may have undermixed, but I'd rather do that than overmix. </li>
</ul>
Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-78464336686349621552015-03-31T13:24:00.000-04:002015-06-17T09:38:54.986-04:00Homemade Rainbow Sprinkle Frosting<div class="separator" style="clear: both; text-align: center;">
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<a href="https://www.facebook.com/RainbowChipFrosting">This frosting. Oh, this frosting</a>. If you're below the age of 40, you know it well. It adorned at least half the cupcakes you ate as a child, and I have also been known to eat it as a dip with graham crackers. So creamy, so tasty. So discontinued. A generation mourns. There are imitators out there, but it's just not the same.<br />
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Until now, when it gets better. I found this recipe for a homemade version on Pinterest, and it really does have the taste and close to the texture of the original. Unfortunately, no homemade frosting will ever perfectly mimic the texture of canned frosting because it's more of a science project than food, and all those hydrogenated oils, syrups, and shelf stabilizers give it the texture we know (and many of us, like me, prefer). This recipe, though, with its cream cheese icing base, comes pretty close to being that creamy, sort of light, spreadable frosting texture. The flavor of this frosting is amazing, and since you make it, you of course get to play with how it tastes.<br />
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I made it for my sister's birthday and frosted <a href="http://ediblegivens.blogspot.com/2015/01/fun-friday-skinny-funfetti-cupcakes.html">these cupcakes </a>with it, and everyone enjoyed them. <br />
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<b><u>Homemade Rainbow Sprinkle Frosting</u></b><br />
slightly adapted from <a href="http://www.cinnamonspiceandeverythingnice.com/homemade-rainbow-chip-frosting/#HYg4YQVSRGQQMHAX.32">this blog</a><br />
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Frosts 1- 9x13 cake or 24 cupcakes<br />
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8 ounces cream cheese (light or regular - not nonfat), at room temperature<br />
8 tablespoons butter, at room temperature<br />
4 cups confectioners' sugar, sifted<br />
2 teaspoons vanilla extract (I used clear imitation vanilla flavoring for color)<br />
1/4 cup rainbow sprinkles, jimmies, chips of your choice<br />
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Using a stand mixer, beat the butter and cream cheese together on medium speed until light and fluffy ,about 3 minutes.<br />
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Beat in half the confectioners' sugar until combined, add the remaining half and the vanilla extract.<br />
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Beat on medium 5 minutes until light and fluffy, stopping to check the consistency every few minutes. If it seems too thick you can add a teaspoon of heavy cream or half & half, too thin add a few more tablespoons confectioners' sugar.<br />
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Stir in the rainbow chips by hand. Use immediately.<br />
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<b><u>Notes</u></b><br />
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<ul>
<li>This frosting freezes well. Just thaw in fridge</li>
<li>Store any leftover frosting and anything you frost with it in the fridge.</li>
<li>Freshly made, it is that soft, canned-icing texture. Once refrigerated, it has to warm a bit.</li>
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Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-20925303128272822002015-03-27T11:05:00.000-04:002015-06-17T09:40:39.767-04:00For Your Weekend: Baked Sweet and Sour Chicken<div class="separator" style="clear: both; text-align: center;">
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Last weekend I made this dish for dinner and wanted to tell you about it. This sweet and sour chicken was so good!<br />
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Earlier on, I needed some meal inspiration. I wanted to make something a little different, but still fairly healthy, and since Aldi had pineapples for $1 and I had a ripening one on my counter I wanted to use, I searched my Pinterest board of <a href="https://www.pinterest.com/lgivens/edible-givens-food-to-try/">food to try</a> and this one jumped out at me. It was so pretty! It uses pineapple! It's baked! <br />
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It was delicious. Both Drew and I really enjoyed it, and Drew doesn't like a lot of Asian inspired food. The vegetables made it feel healthy (please tell me it is), the spice was just right, and the balance of the salty, sweet, and sour flavors was spot on. I'm very glad it was delicious, because it took <i>three hours</i> to make it. Three hours! I am sure that when I make it again I could streamline it, but there is a lot of prep work involved in this dish, and that's why I suggest it for the weekend. It's a lot more ingredients and a lot more work than a lot of things I make, but it really is very good, and it's sometimes nice to do bigger meals when you have more time.<br />
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<b><u><a href="http://www.carlsbadcravings.com/baked-sweet-and-sour-chicken-pineapple-carrots-and-bell-peppers/">Baked Sweet and Sour Chicken</a></u></b><br />
slightly changed from Carlsbad Cravings blog<br />
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<b>Chicken Breading</b><br />
3-4 boneless, skinless chicken breasts (1 ½ pounds), cut in bite-size pieces<br />
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3 eggs<br />
1/2 cup flour<br />
1 1/3 cup cornstarch<br />
1/2 teaspoon garlic powder<br />
1/2 teaspoon salt<br />
1/4 teaspoon pepper<br />
1/4 teaspoon ginger powder<br />
1/4 teaspoon onion powder<br />
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<b>Sweet and Sour Sauce</b><br />
1/2 cup pineapple juice (from 20 oz. pineapple tidbits can below)<br />
1 cup red wine vinegar<br />
3/4 cup sugar<br />
1/4 cup + 2 tablespoons ketchup (6 tablespoons)<br />
1 small onion, diced<br />
2 tablespoons soy sauce<br />
4 cloves garlic, minced<br />
1 teaspoon salt<br />
1/2 teaspoon red pepper flakes<br />
1/2 teaspoon ginger powder<br />
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<b>Vegetables/Pineapple</b><br />
1 (20 oz) can pineapple tidbits (or 3/4 of a medium ripe pineapple, cut into chunks)<br />
1 green bell pepper, chopped<br />
1 red bell pepper, chopped<br />
1 cup carrots, sliced as THIN as possible (2-3 carrots)<br />
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Add "Sweet and Sour Sauce" ingredients to a medium/large saucepan, stir and bring to a boil then reduce to a gentle simmer. Allow to simmer while you prepare the chicken and dice the vegetables, stirring occasionally (turn off if longer than 20 minutes). Note, the sauce will not thicken, simmering is to soften the onions and blend flavors.<br />
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Preheat oven to 350 degrees and lightly grease a 9x13 baking dish with non-stick cooking spray (or line with foil and then grease).<br />
Whisk eggs together in a large bowl, set aside. Add ½ cup flour to a large freezer bag; set aside next to eggs. Whisk cornstarch, garlic powder, salt, pepper, ginger powder and onion powder in medium bowl; set aside next to flour.<br />
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Add chicken to eggs and coat, then remove, allowing excess to drip off, then add to freezer bag with flour. Toss until evenly coated then discard any extra flour. Add cornstarch/spices to the chicken in the freezer bag and shake until evenly coated.<br />
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Over high heat, heat enough oil (any kind) to generously cover the bottom of a large skillet until hot and rippling. Add chicken and cook 1-2 minutes per side, or until browned but not cooked through. (You may need to cook in 2 batches depending on size of your skillet). Transfer chicken to prepared 9x13 baking dish.<br />
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Add carrots pineapple and peppers to the sweet and sauce and mix until well combined. Pour sauce over chicken and stir until sauce/chicken/vegetables are evenly combined. Cook, uncovered for 50 minutes or until sauce, stirring occasionally.<br />
Serve over rice. Enjoy!<br />
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<b><u>Notes</u></b><br />
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<ul>
<li>The original recipe called for 1.5 cups sugar. I just couldn't bring myself to use that much, so I took a chance and halved the amount. It still turned out great. I may even reduce it more next time.</li>
<li>I had to cook my chicken in batches, and I was not crazy about the crust formed. It was reminiscent of commercially available sweet and sour chicken, but was still soft. I might try leaving it off entirely the next time I make it. If you like breading, leave it.</li>
<li>I didn't have enough ginger powder, but I had fresh ginger in my freezer. I used that in the sauce, because in my opinion, that's where the flavor really matters.</li>
<li>I also didn't have any large colored bell peppers, but I had a lot of mini colored peppers, so I used several of them- maybe 5-6. </li>
<li>I may even increase the vegetable ratio next time.</li>
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Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-15384711662138216762015-03-18T13:49:00.001-04:002015-03-18T13:49:30.663-04:00Apple and Cabbage Salad<div class="separator" style="clear: both; text-align: center;">
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This one may seem a little strange at the outset, but don't write it off just yet. I decided to try it just because <a href="http://www.popsugar.com/fitness/Detox-Apple-Cabbage-Salad-Recipe-25403669">the picture</a> was so pretty. <div>
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Popsugar posted this recipe a little over a week after New Year's, and I suspect they were trying to catch everyone's eye with the word "detox" in the article title. Either way, this salad is a tasty and healthy addition to your lunchtime rotation. Its fiber content makes it filling enough for a light meal, but it makes for a nice deviation to the standard side salad if it's served alongside a piece of chicken or fish. </div>
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The whole dish feels pretty substantial, because of the heartiness of the cabbage and the crispness of the apples. The walnuts add a really nice something extra, too. I hope if you try it you enjoy it as much as I did! Oh, and due to ingredient availability or my own lack of desire to buy certain items, I changed it just a little. Click on the recipe title to link back to the original!</div>
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<b><u><a href="http://www.popsugar.com/fitness/Detox-Apple-Cabbage-Salad-Recipe-25403669">Apple and Cabbage Salad</a></u></b></div>
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adapted slightly from Candice Kumai</div>
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feeds 4 meal portions or 6-8 side portions</div>
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1/2 head Savoy cabbage</div>
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1/2 head red cabbage</div>
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1 apple </div>
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1 shallot</div>
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1/2 cup walnuts, roughly chopped and toasted</div>
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For the dressing:</div>
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2 tablespoons apple cider vinegar</div>
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1/8 teaspoon cayenne pepper</div>
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1/3 cup nonfat Greek yogurt</div>
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2 teaspoons honey</div>
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1/2 teaspoon sea salt</div>
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Using a mandoline or sharp knife, thinly slice the cabbage, apple, and shallot to resemble extremely fine confetti; transfer to a large bowl.</div>
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Add the walnuts and toss gently to combine.</div>
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In a small bowl, whisk together all the ingredients for the dressing.</div>
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Top the salad with the dressing. Using salad tongs, mix until evenly dressed.</div>
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*Note: this salad will keep in a resealable container in the fridge for 3-5 days.</div>
Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-56295586885910373972015-02-27T09:30:00.000-05:002015-02-27T09:30:12.438-05:00Weekend Baking: Chocolate Chip Coconut Scones<div class="separator" style="clear: both; text-align: center;">
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If you like coconut, I hope you won't be disappointed with these scones. Over the last couple years, I have come to love coconut and nearly any recipe that has any significant amount of coconut is one I bookmark, pin, save, whatever. Do you ever do that, become fixated on some type of food? A few years ago, <i>Everyday Food</i> had a feature with a basic scone recipe and different variations, one of which was <a href="http://www.marthastewart.com/899517/chocolate-coconut-scones">chocolate and coconut</a>. I was <i>so excited</i> to try it, and then was a little disappointed after I tasted it. Sorry, Martha. The texture was good, and the taste wasn't bad, but they barely had any coconut taste at all, and I wanted tropical chocolate.</div>
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I then found <a href="http://www.heathersdish.com/1/the-ultimate-coconut-scones/#_a5y_p=1482921">another recipe on Pinterest</a> that seemed to have all the coconutty goodness I wanted and decided to do a mashup. Instead of the cream called for in the <i>Everyday Food</i> recipe, I followed the <i>Heather's Dish</i> suggestion of using coconut milk. Instead of straight butter (called for in both recipes), I used a combination of butter and chilled coconut oil. It was the right decision. Oh, and I <a href="http://ediblegivens.blogspot.com/2014/09/how-to-toast-coconut.html">toasted the coconut</a> for a more intense flavor. </div>
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What I came up with satisfies my coconut AND chocolate cravings. I think I have a little work to do on the texture, but overall I am pleased. They freeze and reheat well, so you can make up a batch and save some for later. <br />
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<b><u>Chocolate Chip-Coconut Scones</u></b><br />
A Lauren original, inspired by <i>Heather's Dish </i>and <i>Martha Stewart</i><br />
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2 cups all-purpose flour<br />
2 tsp. baking powder<br />
1/2 tsp. salt<br />
1/4 cup sugar<br />
3 Tb butter, cut into small cubes and chilled<br />
3 Tb coconut oil, chilled, broken or cut into small pieces and put back in fridge to chill<br />
3/4 cup canned coconut milk, with the chunks<br />
3/4 cup shredded coconut, toasted<br />
1/2 cup bittersweet chocolate chips<br />
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Preheat oven to 400 degrees and line a baking sheet with parchment. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut the butter and coconut oil into the flour mixture (usig a pastry blender, two forks, or even your fingers) until you have a mixure that looks like coarse meal or sand, with a few larger (pea sized) pieces of fat still visible. With a fork, stir in the coconut milk. If it looks too dry, add more milk 1 Tb at a time. Gently stir in the toasted coconut and chocolate chips. <br />
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Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with some of the remaining coconut milk if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.<br />
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<br />Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-73937007806577606702015-02-12T14:01:00.001-05:002015-02-12T14:01:30.308-05:00Throwback Thursday: My Mom's Chicken Nuggets<div>
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Few things are as appealing to a child as the chicken nugget, am I right? Usually even the pickiest eater will go for the chicken nugget. Even though I don't remember being a very picky eater as a child, these still ranked at the top of my food list, and they still hold a special place in my food-heart. All partiality aside, these are really good chicken nuggets. I give them my highest "MAKE THESE" recommendation, whether you're feeding a family or need a party finger food. I'll give my tips for dressing these up in the recipe.<br />
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<b><u>My Mom's Chicken Nuggets</u></b><br />
feeds 4 a meal sized portion or more for appetizer portions<br />
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4 chicken breasts, cut into 1" cubes<br />
1 cup dry breadcrumbs<br />
1/2 cup Parmesan Cheese<br />
1 tsp. salt<br />
2 tsp. dried thyme<br />
2 tsp. dried basil<br />
1 stick butter, melted<br />
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Preheat your oven to 400. Mix together the breadcrumbs, cheese, salt, and herbs. Dip chicken into the butter and roll in the crumb mixture. Place on a baking sheet and bake for 15 minutes, rotating the chicken about halfway through.<br />
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If you want to jazz it up a little, sub in some freshly grated Parmesan or Parmigiano Reggiano (or any other hard Italian cheese) or replace some of the breadcrumbs with panko breadcrumbs that have been crushed up a little.<br />
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<b><u>Notes</u></b><br />
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<ul>
<li>Italian Seasoning also works very well in place of the two herbs and adds a little more variety. It's all about using what you have in your pantry.</li>
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<br />Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-37252491834211338662015-02-09T09:22:00.003-05:002015-02-09T09:22:43.371-05:00Meatless Mondays: Spaghetti Squash with Kale and Chickpeas<div class="separator" style="clear: both; text-align: center;">
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Before you skip over this post or write off spaghetti squash entirely, let me assure you that this recipe was made with spaghetti squash in mind, and it is not a substitute for anything here.<br />
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It kind of irks me a little bit when people try to sub in healthier alternatives for classic foods. Black beans will never be beef, and spaghetti squash will never be spaghetti. I do, however, love a good black bean burger, and spaghetti squash, when cooked to display its own merits, is good. I think the key to enjoying these foods is to use them for what they are, and not think you're going to get a perfect substitute for a food you'd rather be eating.<br />
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This recipe, found on Pinterest, is a really good vegetarian main dish. There are a lot of flavors going on, and it doesn't use a lot of oil, so it's lower in fat and really packed with nutrition. I used stage cooking to bring everything together fairly quickly the night I made it. What does that mean? Well, I cooked the chickpeas ahead of time in a slow cooker. I roasted the squash that morning, when I was getting ready for work, shredded it, and refrigerated it for use later that night. I toasted the pine nuts in a pan (watch them!) that morning while making breakfast. IF I had been smart, I would have also de-stemmed and washed the kale ahead of time. This breaks up the cooking process so that it's not T minus 2 hours until dinner.<br />
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<b><u><a href="http://www.loveandlemons.com/2014/10/29/roasted-spaghetti-squash-w-chickpeas-kale/">Spaghetti Squash With Kale and Chickpeas</a></u></b><br />
slightly altered from Love and Lemons Blog<br />
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feeds 2 with a little left over, in my experience<br />
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1 smaller spaghetti squash<br />
1-2 tablespoons olive oil<br />
1 shallot, sliced thinly<br />
3 cloves garlic, minced<br />
pinch of chile flakes<br />
1 cup chickpeas, drained and rinsed<br />
1 bunch of chopped kale leaves<br />
1/2 lemon, juiced<br />
¼ cup chopped sun dried tomatoes (or capers or olives)<br />
¼ cup toasted pine nuts<br />
Salt & pepper<br />
Optional: a bit of freshly grated parmesan cheese<br />
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Preheat oven to 375 degrees F.<br />
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Slice your squash in half lengthwise. Scoop out the seeds and pulp from the middle. Place the squash on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast for about 1 hour or until the flesh is tender and you can scrape noodle-like strands with a fork. (If your squash is difficult to cut, roast it whole for the first 20 minutes until it softens a bit, then cut and continue). Remove squash from the oven, let it cool slightly and use a fork to scrape the squash into strands. (set aside).<br />
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In a large skillet over medium heat, add enough olive oil to lightly coat the pan, then add the shallot, garlic, chile flakes, salt and pepper. Once the shallot starts to soften, add the chickpeas and cook for a few minutes until they turn lightly golden brown. Add the kale leaves, lemon juice, and then give everything in the pan a good stir.<br />
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Once the kale is partially wilted, add the squash strands, a little grated cheese, sun dried tomatoes, and more salt and pepper, to taste. Toss to incorporate. Remove from heat and top with toasted pine nuts and extra grated cheese.<br />
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<b><u>Notes</u></b><br />
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<ul>
<li>If your kale is not wilting quickly, make sure your heat is above medium (somewhere between medium and medium high works best for me), and also add in a tablespoon or so of water at a time. The steam the water creates as it hits the pan really helps me to wilt and soften the kale.</li>
<li>We still had some <a href="https://www.blogger.com/blogger.g?blogID=6913862503576056796#editor/target=post;postID=983452382243251965;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=24;src=postname">oven dried tomatoes</a> in the fridge, so we used those. So good! If you use fully dried tomatoes, you may want to reconstitute them in some heated water or other liquid before adding them to the pan.</li>
</ul>
Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-14545768195132236832015-02-05T09:19:00.004-05:002015-02-05T09:19:48.387-05:00Slow Cooker Lasagna<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-2lmuu0SR5og/VMJgO4cVsPI/AAAAAAAACRU/H3L-KawzPgU/s1600/IMG_0050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2lmuu0SR5og/VMJgO4cVsPI/AAAAAAAACRU/H3L-KawzPgU/s1600/IMG_0050.JPG" height="240" width="320" /></a></div>
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Oh my goodness. It's been a crazy last few weeks. There's nothing incredibly out of the ordinary going on, but the last few weeks have felt busier, more hectic. I realized it's been a while since my last recipe share with you. Slow cooker meals are needed now more than ever, right? A few years back, Drew and I decided to try to become champions of the slow cooker. We're still (very slowly) working on it, and this recipe will definitely be in our rotation for the future. It's delicious and just gets better as it sits for a few days. <br />
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<a href="http://4.bp.blogspot.com/-PIE4It63bb4/VMJfw52OaJI/AAAAAAAACQ8/8TlyErSE5YY/s1600/IMG_0049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-PIE4It63bb4/VMJfw52OaJI/AAAAAAAACQ8/8TlyErSE5YY/s1600/IMG_0049.JPG" height="240" width="320" /></a></div>
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The upside to this lasagna recipe is that the slow cooker stretches out the baking process, allowing you to run errands or whatever while it cooks. One downside is that the directions call for you to cook it only about 4-6 hours, and it was definitely done in that time. I brought my slow cooker to work to be able to monitor it and it made the entire building hungry that afternoon. Another upside is that the lasagna stayed nice and moist. <br />
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<b><u><a href="http://allrecipes.com/Recipe/Slow-Cooker-Lasagna/Detail.aspx?event8=1&prop24=SR_Thumb&e11=slow%20cooker%20lasagna&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i4">Slow Cooker Lasagna</a></u></b><br />
adapted from Allrecipes user KIMIRN<br />
feeds 6-8<br />
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1 pound lean ground beef<br />
1 onion, chopped<br />
2 teaspoons minced garlic<br />
1 (29 ounce) can tomato sauce<br />
1 (6 ounce) can tomato paste<br />
1/4 to 1/2 cup water<br />
1 1/2 teaspoons salt<br />
1 teaspoon dried oregano<br />
1 (12 ounce) package lasagna noodles<br />
12 ounces ricotta cheese<br />
1/2 cup grated Parmesan cheese<br />
12 ounces shredded mozzarella cheese<br />
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In a large skillet over medium heat cook the ground beef, onion, and garlic until brown. Add the tomato sauce, tomato paste, water, salt, and oregano and stir until well incorporated. Cook until heated through.<br />
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In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.<br />
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Spoon a layer of the meat mixture onto the bottom of the slow cooker. Add a double layer of the uncooked lasagna noodles. Break to fit noodles into slow cooker. Top noodles with a portion of the cheese mixture. Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.<br />
Cover, and cook on LOW setting for 4 to 6 hours.<br />
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<b><u>Notes</u></b><br />
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<ul>
<li>One thing I do love about Allrecipes is the user reviews. Reading those with the recipe help see potential pitfalls or slight modifications. A common one with this recipe was complaints of the lasagna being too dry. I added extra water to the sauce to make sure the noodles (which I did not cook ahead of time and they were not labeled as "no cook") cooked and didn't take too much moisture. The noodles were a bit soft, but the lasagna was pretty perfect in terms of moisture. </li>
</ul>
Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-38112424535785568412015-01-15T09:08:00.000-05:002015-01-15T09:08:00.505-05:00Pan Seared Bass with Grapefruit Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ARH4K9Ugmn8/VLfIPmrNq3I/AAAAAAAACQo/6asrqFA-u9k/s1600/IMG_0041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-ARH4K9Ugmn8/VLfIPmrNq3I/AAAAAAAACQo/6asrqFA-u9k/s1600/IMG_0041.JPG" height="240" width="320" /></a></div>
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A while back, we got a Groupon for the Clean Catch Fish Market in Charlotte and finally bought some fish with it. We took home <a href="http://ediblegivens.blogspot.com/2015/01/scallion-crusted-arctic-char.html">arctic char</a> and black bass. <br />
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I'm not sure that I've ever made bass, so I didn't know how most people cooked it. After a short recipe search, I landed on today's recipe, brought us from Anne Burrell from her Food Network Show, <i>Secrets of a Restaurant Chef.</i> It's a fairly simple recipe that really cooks the fish well (by pan searing it) and gives you a really good meal that would be a good fancy-dinner-at-home meal in something like 15 minutes.<br />
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The only thing I'd do differently is that I might try to either season the fish better next time, or add some other flavor element to the fish itself- maybe a sauce or drizzle with the grapefruit juice. The fish was cooked well- moist, flaky and tender- but it was a little on the bland side. On a positive note with that, if you don't like strong fish, this is an ideal choice.<br />
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<b><u><a href="http://www.foodnetwork.com/recipes/anne-burrell/seared-black-bass-with-bitter-greens-grapefruit-and-feta-salad-recipe.html">Seared Black Bass with Bitter Greens, Grapefruit, and Feta Salad</a></u></b><br />
from Anne Burrell<br />
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recipe is written to feed four people.<br />
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Extra-virgin olive oil<br />
Four 6-ounce black bass fillets<br />
Kosher salt<br />
5 to 6 cups bitter greens, such as arugula, dandelion, escarole, radicchio, endive or frisee<br />
1/2 small red onion, thinly sliced<br />
1/2 ruby red grapefruit, juiced<br />
1/4 cup pitted gaeta or kalamata olives, slivered<br />
2 ruby red grapefruits, supremed<br />
3/4 cup crumbled feta<br />
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Coat a large saute pan with olive oil and bring to a high heat. Coat the bottom of another smaller saute pan with olive oil. Sprinkle the fish with salt on both sides. When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan, skin-side down. Do not crowd the pan, you may have to work in batches. After you put the fish in the pan, place the other small saute pan directly on top of the fish fillets. This applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin. Cook the fish for 3 to 4 minutes and then remove the top pan. Shake the pan a little to unstick the fish. Use a fish spatula and flip the fish fillets and cook for 2 more minutes on the other side. Remove from the pan and serve or keep warm until the remaining fish is cooked.<br />
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In a large mixing bowl, dress the greens and red onions with olive oil and grapefruit juice and season with salt. Toss in the olive slivers and grapefruit supremes.<br />
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Divide the salad among 4 serving plates and sprinkle with feta. Lean a fish fillet on each salad. Serve immediately.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ABOKXDghB_0/VLfHnNYIbtI/AAAAAAAACQQ/akShdVyaPNg/s1600/IMG_0038.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-ABOKXDghB_0/VLfHnNYIbtI/AAAAAAAACQQ/akShdVyaPNg/s1600/IMG_0038.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">How to supreme any citrus- cut a bit off the top and bottom of the fruit, and sit it on a cutting surface. With your knife, cut the peel off, cutting small sections straight down from the top. Then, slice in between the membrane separating each slice of fruit to segment it. Then you get a supremed citrus, or slices without peel/membranes.</td></tr>
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<br />Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-62085670621848795362015-01-09T12:00:00.001-05:002015-01-09T12:00:06.408-05:00Fun Friday: Skinny Funfetti Cupcakes...<div class="separator" style="clear: both; text-align: center;">
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<a href="http://3.bp.blogspot.com/-Mjx80w-EbA4/VLAFiCqw7yI/AAAAAAAACP4/XNzq9XyRt4s/s1600/IMG_0037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Mjx80w-EbA4/VLAFiCqw7yI/AAAAAAAACP4/XNzq9XyRt4s/s1600/IMG_0037.JPG" height="320" width="240" /></a></div>
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...because when we're being good we still want something that feels like a treat. <br />
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If you're an all-natural, whole foods health nut, look away. This little treat is going to horrify you, with its diet soda (phenylalanine!) and boxed cake mix. These skinny cupcakes are <i>not</i> healthy. If, however, you're not too worried about it, try this Weight Watchers idea.<br />
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<a href="http://1.bp.blogspot.com/-gE2Kg2n3LDc/VLAFnoqJ5oI/AAAAAAAACQA/_0ourj9sm_g/s1600/IMG_0031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-gE2Kg2n3LDc/VLAFnoqJ5oI/AAAAAAAACQA/_0ourj9sm_g/s1600/IMG_0031.JPG" height="240" width="320" /></a></div>
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Take a box of cake mix and a can of diet soda, and bake them into cupcakes. That's it. Easiest box mix ever. They're still very moist and tasty. What have you tried and loved?<br />
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<b><u>Skinny Funfetti Cupcakes</u></b><br />
from Weight Watchers<br />
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Makes 15-18 cupcakes<br />
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1 box Funfetti (or confetti) cake mix<br />
1 can (12 oz) diet lemon-lime soda (Sprite, 7-up)<br />
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Preheat your oven to 350. Line 2- 12 cup muffin tins with cupcake liners. Pour your cake mix and soda into a medium-sized or larger bowl and stir (or mix with a hand mixer) until combined. Pour about 1/4 cup batter into each cup, about halfway up the side. Bake them 15-20 minutes, or until done. A toothpick inserted should come out pretty clean.<br />
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For additional lower-calorie goodness, frost with your own frosting, reduced fat/calorie whipped topping, or whatever you choose.<br />
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<b><u>Notes</u></b><br />
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<ul>
<li>I used homemade frosting, which I found on Pinterest. Recipe coming soon. It was not in any way pretending to be low fat or healthy. </li>
<li>I mentioned these to a co-worker and she suggested mixing a box of chocolate cake mix and diet cherry soda. YUM!</li>
</ul>
Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0tag:blogger.com,1999:blog-6913862503576056796.post-11457591874781543462015-01-07T09:02:00.000-05:002015-01-07T09:02:27.007-05:00Chicken-Orzo Soup With Spinach<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh4.googleusercontent.com/-kZYADrygZOI/VKvPv1e9xZI/AAAAAAAACPg/lhW-f2oWhq4/s640/blogger-image-1798285640.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://lh4.googleusercontent.com/-kZYADrygZOI/VKvPv1e9xZI/AAAAAAAACPg/lhW-f2oWhq4/s400/blogger-image-1798285640.jpg" width="400" /></a></div>
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As the TV weather man works us up into yet another frenzy about the cold temperatures, I offer you this soup to warm you to the core and to fill you up without any guilt. It's a variation on the classic chicken noodle that is just amazing. While we both enjoyed the soup, I ate on it all week and loved it. </div>
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The soup is made with orzo, a short pasta that looks like rice. If you don't have orzo, sub in another noodle or even rice (rice would have a longer cooking time). The resulting soup is just so good. I want some now. </div>
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<b><u>Chicken-Orzo Soup With Spinach</u></b></div>
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inspired by <a href="http://www.gimmesomeoven.com/italian-orzo-spinach-soup-recipe/">this soup</a></div>
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serves 6-8</div>
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2 tablespoons olive oil</div>
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1 medium onion, peeled and diced</div>
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1 cup diced carrots</div>
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1 cup diced celery</div>
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3 cloves garlic, peeled and minced</div>
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2 quarts chicken stock</div>
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1 (14-ounce) can fire-roasted diced tomatoes</div>
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3/4 cup orzo pasta</div>
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1/2 teaspoon dried thyme</div>
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1/4 teaspoon dried oregano</div>
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1/4 teaspoon dried rosemary</div>
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1 cup (or more, depending on your preference) cubed or shredded cooked chicken</div>
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4 cups (1- 5 oz clamshell) loosely-packed spinach, rough chopped</div>
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salt and black pepper</div>
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Heat oil in a large stockpot over medium-high heat. Add onion and saute for 4 minutes, until soft. Add carrots, celery and garlic and saute for an additional 3 minutes. Add chicken stock, tomatoes, thyme, oregano, rosemary and stir to combine. Bring soup to a simmer, stirring occasionally. Season soup with salt and pepper. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally. Add in the chicken and pasta* and cook for an additional 10 minutes or until pasta is al dente. </div>
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Stir in the spinach and cook for 1-2 minutes until it is bright green and wilted. Adjust seasonings as needed. Serve warm.</div>
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*see notes</div>
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<b><u>Notes</u></b></div>
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<ul>
<li>I used 1 quart homemade turkey stock from a smoked turkey we ate at Thanksgiving dinner and 1 quart store bought chicken stock. You can use chicken, turkey, or vegetable stock here. </li>
<li>I halved the orzo amount from the original recipe, and still felt like there was a lot in the pot. Feel free to adjust based on how thick you like your soup.</li>
<li>On the orzo (or any other soup with pasta)- pasta has the tendency to swell and become mushy in soups, especially when it comes to leftovers. You can follow the directions above and your pasta will likely have a similar result. It doesn't usually bother me in these thinner, shorter pastas. If, however, you don't like how pastas turn out in soups, cook the pasta separately to desired doneness and then add it to individual bowls of soup. </li>
<li>I used a rotisserie chicken for this recipe. My local store's rotisserie chickens are smaller but less fatty, and it takes about half the chicken to get the amount I want.</li>
<li>I didn't use a slow cooker, but I imagine you could warm everything together, maybe not adding the chicken and spinach until the last 30 minutes to hour of cooking.</li>
</ul>
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<br />Laurenhttp://www.blogger.com/profile/15068618725815833688noreply@blogger.com0