tag:blogger.com,1999:blog-89012153647281627312024-02-19T11:38:14.088-05:00Recipes Re-MixedLindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.comBlogger261125tag:blogger.com,1999:blog-8901215364728162731.post-24815769828803533692016-06-23T00:05:00.001-04:002016-06-23T00:05:29.051-04:00Indoor Cowgirl Supper<div class="separator" style="clear: both; text-align: center;">
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What's your favorite thing to chow down when you're hungry, and I mean really hungry? Mine is comfort food, and this little concoction is just that- it's loaded with meat, spiced veggies and beans. This is certainly not a Florida dish, but lately the heat and humidity in these parts has got me exercising daily in a therapy current pool, which is not only great exercise and a daily dose of vitamin D, but a great excuse to make a manly meal that works great for dinner, lunch or snack (and it reheats like a dream). This cowgirl supper is simple and no fuss, and you don't have to be on the open range to make it. But it does take some time in the oven, so let's put this together so we can relax while it cooks.<br />
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<b>Cowgirl Franks and Beans</b><br />
<i>serves 4-6</i><br />
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1/2 pound ground sirloin<br />
1-1/2 T taco seasoning (I use the Publix brand these days, it's just as good as the national brands and a lot less expensive)<br />
2 jumbo beef franks (6 oz) sliced 1/8-1/4 inch<br />
1 can (28 oz) Bush's Original Baked Beans<br />
1/2 large onion chopped/diced 1/4 inch<br />
1/2 green pepper chopped/diced 1/4 inch<br />
1/4 cup ketchup<br />
1 T Dijon mustard<br />
2 T brown sugar<br />
2 T hot sauce (I like Frank's Original for this recipe)<br />
4-5 slices bacon<br />
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Spray an 8" x 8" pan with non stick spray and set aside. Pre heat oven to 375 degrees.<br />
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On medium heat on stovetop, brown ground meat. When meat is beginning to turn color, add the taco seasoning and continue to cook until meat is brown. Set aside and continue with the rest of the steps.<br />
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In large mixing bowl combine your chopped onions and peppers, ketchup, mustard, sugar, and hot sauce. <br />
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Now add the beans and frankfurters and stir to combine. Pour this beany goodness into prepared baking pan. So far so good, and doesn't that look yummy? We're almost done with the prep.<br />
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Top casserole with crumbled, seasoned beef. Then top with bacon. <br />
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I'm liking the looks of this for sure. Cover with foil and leave one corner of the dish open/vented to allow steam to escape. Bake 1 hour. Remove foil, cook another 45 minutes uncovered and get ready to serve a filling, heartwarming meal fit for any indoor wannabe cowgirl.<br />
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Serve this with some Texas toast and a green salad. You'll feel like you're at home on the range. Happy Trails!Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com1tag:blogger.com,1999:blog-8901215364728162731.post-58707086293354137232016-06-05T00:10:00.002-04:002016-06-07T08:58:57.796-04:00Summer Salad<div class="separator" style="clear: both; text-align: center;">
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Long time no new recipes, sorrrrry.<br />
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My lame excuse- I made the big move to Florida from Massachusetts a few months ago and with that hectic move came a few medical issues that needed to be taken care of. All is well now and I'm back.... living in a darling apartment in south east Florida with a much smaller kitchen (unfortunately with improper lighting for good photos which is a bummer for me), but I promise that every recipe posted may not look as lovely as I'd like, but will be worth making.<br />
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I've made some friends in my new surroundings and Marlene is one of them. Picky eater? YES. Native Bostonian? YES. So of course we became fast friends (I think it was day 2 that we bonded) and it's always nice to share a winner dish that a picky eater loves. Reminds me of the old commercial for <i>Life</i> cereal. "She likes it!" Marlene actually said she loved it, so this recipe post is for you Marlene and all the other picky eaters out there.<br />
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Ready to hardly cook? This is so easy... and if Marlene likes it, you know you've got something to make your family and friends happy or bring to a barbecue or pot luck.<br />
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<b>Roasted Grape Tomato, Orzo, Black Bean and Corn Salad </b><br />
<i>serves 6</i><br />
<br />
1 pint grape tomatoes<br />
1/2 cup orzo (uncooked)<br />
1 15 oz can corn (use fresh or frozen if you have it)<br />
1 15 oz can black beans rinsed and drained (I use Bush's low sodium)<br />
1 7 oz can diced green chilies (I use the mild)<br />
3 scallions diced 1/4 inch<br />
2 avocados chopped<br />
4 oz goat cheese<br />
2 limes<br />
3/4 tsp cumin<br />
salt and pepper to taste<br />
canola oil<br />
cilantro- as much as you like, chopped or whole leaves<br />
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Pre heat oven to 400 degrees and slice grape tomatoes in half. Toss the maters in a teaspoon or two of canola oil and sprinkle with salt and pepper. Roast for 20 minutes. Let cool and add to a large mixing bowl.<br />
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While the tomatoes are roasting cook orzo according to package directions. Drain and add to tomatoes.<br />
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To mixing bowl add corn, black beans, chilies, and scallions. Add cumin, 1/2 tsp salt and however much pepper you like. Taste and see if it fits your flavor palette. Add more seasoning if necessary.<br />
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Juice 2 limes and add to chopped avocado. Add both the lime juice and avocados to mixing bowl. Finish with crumbled goat cheese and cilantro, stir and you've got a super salad even Marlene would love. <br />
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I like to serve this salad chilled, but it's also good at room temp. <br />
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You can custom make this salad to your liking. Double up on the corn if that's your fancy, or omit it completely. Use cannellini beans, Monterey Jack cheese or add some chili powder for a bit more oomph, anything goes here. <br />
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Here's to great summer all. I'm looking forward to posting more fresh ideas from Florida soon.<br />
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<br />Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com6tag:blogger.com,1999:blog-8901215364728162731.post-84796194438497370752015-08-03T18:49:00.000-04:002015-08-05T17:28:40.141-04:00Banana Bread, Cream Cheese and Strawberry Open Face Sammies<div class="separator" style="clear: both; text-align: center;">
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We're in the middle of summer and I've been slacking as far as the blog posts go. My apologies, but I have a lame excuse, I do. There are too many delicious recipes to try and too much time to spend outdoors. Well this long over do post is one that is delish and truly not my own creation. It's a compilation of a few great bloggers out there and let's give credit where credit is due. The sour cream banana bread comes from Courtney at <a href="http://neighborfoodblog.com/">Neighborfoodblog.com</a> and the strawberry sauce/compote comes from Christine who got the recipe from <a href="https://www.facebook.com/cookingwithauntmissy/photos/a.236981586507788.1073741828.236975899841690/389965414542737/?type=1">Aunt Missy's Kitchen</a>. <br />
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I love a creamy banana bread and Courney hit the nail on the head with this one. Here's her recipe (with one minor change from me):<br />
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<strong>Sour Cream Banana Bread</strong><br />
<em>8 slices</em><br />
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½ cup (1 stick) butter, softened (Courtney melted her butter)</div>
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½ cup brown sugar</div>
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½ cup white sugar</div>
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½ cup sour cream</div>
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2 eggs</div>
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1 teaspoon vanilla</div>
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3 large very ripe bananas </div>
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1½ cups flour</div>
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1 teaspoon. baking soda</div>
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½ teaspoon baking powder</div>
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½ teaspoon salt</div>
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1 teaspoon cinnamon</div>
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Grease an 8 inch bread pan with butter or cooking spray. Preheat the oven to 350 degrees.</div>
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In a large mixing bowl, combine the softened butter, brown sugar, and white sugar. I used my hand mixer for this stage and mixed ingredients together until smooth and no brown sugar lumps remained. Put your mixer away and whisk in the sour cream, add the eggs, one at a time, whisking well after each addition. Stir in the vanilla.</div>
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In a separate bowl, mash the bananas then whisk them into the sour cream/egg mixture.</div>
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Sprinkle the flour, baking soda, baking powder, salt, and cinnamon on top then stir it together until flour is incorporated. Pour the batter into the prepared loaf pan and bake for 50 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Check the pan after about 30 minutes. If the top is getting too browned, cover with foil for the remaining baking time. I didn't have to do that the two times I made this bread. Allow the bread to cool before removing from the pan. Wrap leftovers in saran wrap. Bread will keep for up to a week. (Mine is gobbled up in a matter of days)</div>
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Now how about some strawberries to top this moist, delicious bread? Sounds good to me! <br />
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<strong>Homemade Strawberry Sauce</strong><br />
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12 oz fresh strawberries rinsed and hulled<br />
3/4 cups sugar<br />
1 tsp butter<br />
Pinch of salt<br />
Juice of 1 lemon (Missy uses 1/2 a lemon)<br />
2 level teaspoons cornstarch<br />
1 T cool water<br />
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In medium saucepan combine half the berries, sugar, butter, lemon juice and salt. Bring to a gentle simmer over medium low heat for about 7 minutes, stirring a few times to make sure the sugar is dissolved and the mixture doesn't stick to the pan. (If you forget the butter, as I did the first time I made this, the mixture WILL stick to the pan, but the easy solution is to add the butter as soon as you realize you forgot it and you should be all right). In a separate small bowl, combine cornstarch and water and stir until smooth. Pour the cornstarch slurry into the strawberry mixture and stir. Allow berries to bubble and simmer for another minute or two and remove from heat. Add the remainder of the strawberries. Cool and refrigerate for later. <br />
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As Missy says, "this makes a great sauce for cheesecake, ice cream, pancakes, French Toast etc". I took the etcetera route and made a decadent breakfast/brunch entrée or side. <strong>Open Faced Banana Bread, Cream Cheese and Strawberry Sandwiches</strong>. Yummy delish, that's all I can say. Thanks fellow bloggers for all your inspiration!<br />
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And a few days later, I came up with this idea for easy portability. Three layer banana bread with all the fixings. </div>
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Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com0tag:blogger.com,1999:blog-8901215364728162731.post-76181915427550350892015-07-06T20:41:00.002-04:002015-07-06T20:41:48.543-04:00Mediterranean Inspired Orzo Salad<div class="separator" style="clear: both; text-align: center;">
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Here's a new favorite salad of mine, created in my mind a while ago, and served on the table tonight. It's light and tasty and will make every little taste bud dance in your mouth. I promise it will, and the pastabilities are endless!<br />
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<strong>Mediterranean Orzo Salad</strong><br />
<em>Serves 6</em><br />
<br />
<strong>Orzo</strong><br />
2 T canola oil<br /> 1 large onion diced<br /> Kosher salt <br /> Pepper<br /> 1 cup uncooked orzo<br /> Additional salt and pepper <br /> 1-3/4 cups water<br />
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<strong>Salad</strong><br />
1/2 English cucumber peeled, seeded and thinly sliced in half moons<br />
4 scallions chopped 1/4 inch<br />
4 oz roasted grape tomatoes halved<br />
10 Kalamata olives halved<br />
2-3 oz feta cheese chopped 1/4 inch<br />
1/4 cup chopped cilantro<br />
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<strong>Dressing</strong><br />
2 T store bought hummus<br />
Juice of 1 lemon<br />
2 T light soy sauce<br />
1 T toasted sesame oil<br />
1/4 cup canola oil<br />
Salt and pepper to taste<br />
<br />
To cook the orzo: In medium size saucepan on medium low heat, heat your canola oil. Add the chopped onions and some salt and pepper. Cook uncovered on stovetop to soften the onions, not brown them. After about 5 minutes they will be translucent and ready to accept the orzo. Add the cup of orzo and coat with the buttery onions. Add a bit more salt and pepper (the orzo has absolutely no flavor if you do not season it). Stir to combine onions and orzo and let the orzo toast a bit (2-3 minutes). Add water and bring to a boil. Cover, reduce heat to the lowest simmer and cook 12-13 minutes. Set aside and let cool.<br />
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While orzo is cooking, make your dressing and prep your veggies. The dressing is so simple...just put all ingredients into a medium size jar, shake and dressing is done. Even though there's soy in the dressing, I add a pinch or two of salt. It's up to you, but I like that little extra pinch in there.<br />
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Place all salad ingredients into a medium size bowl and toss with a 1/4 cup of dressing.<br />
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Now add the cooled orzo and dress with another 1/4 cup of dressing. Add some more cilantro leaves and serve in lettuce cups if you desire.<br />
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<strong>And now for the re-mixes</strong>: How about adding a cup of chick peas or artichoke hearts? And if you'd like to take this out of the vegetarian arena, give some small dices of salami a try- I bet that would be delish. You could also switch out the cilantro for mint. Or try a creamy goat cheese, buttery fontina or tangy blue. My favorite addition/idea to this salad so far will be to add some falafel croutons. I haven't tried that yet, but I will for sure. And soon!<br />
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Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com6tag:blogger.com,1999:blog-8901215364728162731.post-84206931810469890912015-06-19T19:12:00.001-04:002015-06-19T19:43:55.254-04:00Penne Pasta Crab Louie Salad<div class="separator" style="clear: both; text-align: center;">
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It's salad season and I'm excited to share this new one with you. It's quick, inexpensive and looks oh-so pretty on a plate. I was going to make it with shrimp but came across some imitation crab on sale at my market. All I can say is, <em>what a difference in price, and it's worth a try!</em> I used to be a snob about the Pollack/King Crab mixture and wouldn't give it a second thought. Well, times have changed. I'm a big girl now and have to admit, it's really quite delicious. The brand I bought is Trans Ocean Crab Classic and I'll buy it again.<br />
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<strong>Penne Pasta Crab Louie Salad</strong><br />
Serves 4-6<br />
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<strong>The Salad</strong><br />
6 oz uncooked penne pasta<br />
8 oz imitation crab <br />
1/2 cup finely diced celery<br />
4 scallions (white and light green parts) chopped<br />
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<strong>The Sauce</strong><br />
1-1/2 T cocktail sauce<br />
1/2 cup mayonnaise (I used lite)<br />
1/4 cup sour cream (optional)<br />
1/2-1 lemon<br />
1 tsp Worcestershire sauce<br />
1 T capers<br />
salt and pepper to taste<br />
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<strong>The Garnish</strong> (use one or all) <br />
hard boiled eggs<br />
baby spinach<br />
grape tomatoes halved<br />
Olde Thompson Steak & Burger Seasoning<br />
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Prepare penne according to package directions. While pasta is cooking, prep your crab, celery and scallions. When penne is cooked, drain and rinse with cold water to stop the cooking. To make the Louie sauce, combine all ingredients, mix well and taste to see if you need additional salt, pepper or lemon. I like my Louie sauce on the lemony side. Mix your sauce with the cooled pasta, crab, celery and scallions and refrigerate until chilled. <br />
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Right before serving, I give the salad an additional squeeze of lemon to loosen it up a bit and regenerate it. Plate this baby up and enjoy, I sure did! Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com0tag:blogger.com,1999:blog-8901215364728162731.post-44479041671842577822015-06-04T20:45:00.000-04:002015-06-04T20:45:44.127-04:00A Berry Good Baked Pancake<div class="separator" style="clear: both; text-align: center;">
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Some of you may have seen the King Arthur baked pancake post on face book the other day. This is the <a href="http://www.kingarthurflour.com/blog/2014/06/01/pancake-squares/?utm_source=facebook&utm_campaign=content&utm_medium=social">link</a> I saw. Blueberry pancakes cooked in the oven. Brilliant!! But does it work? I'm happy to say in capital letters, "YES, YES it does". Great for breakfast, brunch, dinner or anytime. I had 12 ounces of fresh raspberries and thought I'd go for it. I think this recipe should feed 6 people, but after my two helpings I snuck in a third one. So plan on a meal for 4, just saying... So simple and ready in a half hour. <br />
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<strong>King Arthur Inspired Baked Raspberry Pancakes</strong><br />
<em>Serves 4</em><br />
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1 T unsalted butter for greasing a 9" x 13" pan (I used a glass dish)<br />
2 cups Bisquick original pancake/baking mix (any pancake mix will do, or from scratch)<br />
2 eggs<br />
1 cup milk (I used 2%)<br />
12 oz fresh raspberries divided<br />
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1/2 cup confectioner's sugar<br />
1 tsp maple extract<br />
Approximately 1/4 cup milk<br />
dash of salt<br />
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Pre heat oven to 350 degrees. Grease your pan with butter. Set aside and make your pancake batter according to package directions. Add in 6 ounces of the fresh raspberries and pour into baking dish. Place on middle rack in oven. Set timer for 35 minutes.<br />
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While the pancakes are cooking make the glaze. With whisk, combine the confectioner's sugar, maple extract and 1/4 cup of milk (or even less, depending how thick you like your glaze). Set aside and wait for pancakes to come out of the oven.<br />
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When pancakes are done (test them as you would a cake, with a toothpick) set aside and let cool a bit. When warm and not too hot anymore, brush with at least half the glaze. Slice into 12 squares, garnish with the additional berries and drizzle on some more of that decadent glaze.<br />
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Since this was a test recipe for me, I pretty much followed King Arthur's directions to the letter. I'm thinking next time a little orange or lemon zest would be a happy addition to the batter. And call me crazy, but even some mini chocolate chips in the batter would work nicely, with a small little squirt of chocolate sauce on the side. Thanks King Arthur, I'm a happy gal tonight.Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com0tag:blogger.com,1999:blog-8901215364728162731.post-44987849885864305152015-05-30T21:25:00.001-04:002015-05-30T21:25:27.103-04:00Another Saucy Idea<div class="separator" style="clear: both; text-align: center;">
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I'm still working with the <em>Saucy Mama</em> products that were sent to me and tonight's dinner (shame on me it's not a balanced meal) was delish! It's an appetizer that fit my mood and evening time frame. And again, you're going to like this little gem! It's 3 ingredients, how nice is that?<br />
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<strong>Saucy Kielbasa Rounds</strong></div>
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<em>Serves 4-5 as an appetizer</em></div>
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1 package (13 oz) Polska Kielbasa (I used Hillshire Farm Lite)</div>
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10 oz apricot jam (I used Smucker's Simply Fruit)</div>
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5 oz <em>Saucy Mama</em> Apricot Ginger Mustard</div>
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Slice kielbasa into 4 or 5 pieces and place in water in semi-deep saucepan. Bring water to a boil and lower heat to simmer. Cook about 20 minutes until sausage has plumped. Remove from water and let cool. Save about one cup of cooking water (I added less) to enhance the mustard/apricot sauce.</div>
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When sausage is cool, slice into 1 inch rounds. Add them back to the pot they were previously cooked in and add the mustard and apricot jam and 1/2 to 3/4 cup of the cooking liquid. Stir to combine and simmer on low for 30 minutes or even a little longer until sauce reduces and gets a little sticky. </div>
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Plate and serve. This is a burst of flavor on a plate!</div>
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Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com2tag:blogger.com,1999:blog-8901215364728162731.post-80518134775163068672015-05-29T20:49:00.000-04:002015-05-29T20:49:24.347-04:00More Saucy Noodles<div class="separator" style="clear: both; text-align: center;">
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Here's another quick recipe using two Saucy Mama dressings. It's Asian inspired and just like last week's recipe, it has only 7 ingredients. Thanks Saucy Mama for doing all the hard work! <br />
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<strong>Chicken Sesame Peanut Noodles</strong><br />
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8 oz linguini<br />
1/2 cup Saucy Mama Pacific Rim Ginger Dressing<br />
1/4 cup Saucy Mama Sesame Ginger Dressing<br />
1/4 cup creamy peanut butter<br />
1 T toasted sesame oil<br />
4-5 chopped scallions<br />
1/2 pound ground chicken<br />
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1/4 cup chopped peanuts or toasted sesame seeds for garnish<br />
Crushed red pepper flakes for topping (optional)<br />
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Sauté your chicken on stovetop on medium heat with a little salt and pepper until cooked through and in little crumbles. Drain any fat from the pan and set aside. While chicken is browning, cook linguini according to package directions, chop your scallions and make the dressing.<br />
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<em>To make the dressing</em>: whisk together the 2 Saucy Mama dressings with peanut butter and sesame oil.<br />
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That's it, dressing is done. Doesn't it look yummy? I could dive right in. Add cooled/rinsed pasta, chicken and chopped scallions. Mix well, and plate with chopped peanuts or toasted sesame seeds. Serve at room temp and add a pinch or two of crushed red pepper flakes for a bit more heat.<br />
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Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com0tag:blogger.com,1999:blog-8901215364728162731.post-74981005813166931042015-05-18T22:28:00.000-04:002015-05-29T18:11:44.326-04:00Saucy Grilled Shrimp and Pasta Salad<div class="separator" style="clear: both; text-align: center;">
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I'm in love with the flavors of Asia. Whether it's a curry, stir fry or salad, I'm giving it a try in my kitchen. And I have spent hours upon hours testing recipes that mimic my favorite dishes from the authentic Asian restaurants I frequent. Imagine my delight when I tasted <a href="http://barhyte.com/">Saucy Mama's</a> <em>Pacific Rim Ginger Dressing?</em> Wowser!! Was I impressed! It had all the flavors I usually strive for when I make my garlic/ginger dressing. And there's no grating ginger or chopping garlic, no checking the pantry and fridge for rice vinegar and soy sauce, and no measuring anything. And I'm reluctant to admit, but I will...it's as good or maybe even better than my homemade.<br />
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So let's get cooking and put together a simple salad that's perfect for a weeknight meal or company fare. And it's only seven ingredients. Yes, you read that right, seven ingredients.<br />
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<strong>Pacific Rim Ginger Grilled Shrimp and Pasta Salad</strong><br />
<em>Servers 4 to 6</em><br />
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1 lb Gulf Shrimp peeled and deveined (I like the 16-21 count)<br />
1 cup Saucy Mama Pacific Rim Ginger Dressing divided<br />
1/2 lb sugar snap peas <br />
1 large red pepper sliced 1/4 inch<br />
2-3 scallions chopped<br />
1/4 cup cilantro chopped<br />
8 oz linguini<br />
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I just made this tonight and it's fresh in my mind. This is what I did. I soaked some wooden skewers in water for a half hour (so they don't burn on my indoor grill). While they were bathing I poured 1/2 cup of Pacific Rim Ginger Dressing into a gallon size plastic bag. In went the cleaned shrimp, and they had a bath of their own for 30 minutes. I then skewered them and cooked them in my grill pan on my stovetop for about 2-3 minutes per side.<br />
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Yummy looking right? One of these skewers is meant for the chef, so help yourself, simply delish. The shrimp can sit for a bit while you assemble the salad. Cook linguini according to package directions and drain and rinse with cold water to stop cooking. While pasta is cooking, chop the cilantro and scallions, and microwave the sugar snaps for 1-1/2 minutes. Most people don't cook their red peppers, but I microwave mine for about 45 seconds (Crazy? maybe, but I think they're just a little bit sweeter that way). Combine pasta and cooled veggies, scallions and cilantro in a bowl and toss with remaining 1/2 cup of dressing.<br />
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Plate and garnish with cilantro leaves. You can serve the shrimp on skewers as I did, but when it's mixed with the pasta salad, it's pretty impressive as well. Serve at room temp or even cold. <br />
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<strong>Saucy Giveaway!</strong> Yes, a giveaway. Please leave a comment here or on my facebook page for a chance to win some Saucy Mama products. I see some good eating in some reader's future. Details about the giveaway will be posted soon.<br />
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<strong>Diane Smith</strong>, you've won the giveaway! I'll message you with the saucy choices. Congrats!!!Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com10tag:blogger.com,1999:blog-8901215364728162731.post-70816407541382330382015-05-09T21:29:00.002-04:002015-05-09T21:33:05.925-04:00Exciting News!<div class="separator" style="clear: both; text-align: center;">
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I'm so excited, yes I am! I'm one of twenty five bloggers selected to compete in the 2015 Saucy Mama recipe contest. This contest is a biggie. It awards one winner a paid entry and all expenses paid trip to the World Food Championships this year in Kissimmee, FL which takes place next November. As always, I'm going to give it my all. I've got lots of ideas and am waiting for the products to arrive. This Saucy Mama wants to win! Be sure to check out my upcoming recipes and sign up for a chance to win some Saucy Mama products so you can enjoy them in your kitchen as well. Details to follow. Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com3tag:blogger.com,1999:blog-8901215364728162731.post-18100595103542608502015-04-13T21:55:00.000-04:002015-04-14T16:44:37.070-04:00Caramalized Onion, Bacon, Cheese and Baby Kale Strata<div class="separator" style="clear: both; text-align: center;">
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Before I say good bye to winter, I must share my latest strata (last of the comfort food hopefully?). Remember, I live in New England and while a lot of the country has been enjoying comfortable temperatures, I made this dish 3 days ago when it was hailing on my way home from work. It's a simple fix, and I know you're going to like the caramelized onion/cheese/bacon/kale combo. Oh and the little tang of Dijon mustard is just perfect. Here's what you need to put this little darling together, and you don't have to be having a tough winter to make this, it's a great brunch entrée- hot out of the oven or served at room temp.<br />
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<strong>End of the Winter Strata</strong><br />
<em>Serves 6</em><br />
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6 slices bacon chopped 1 inch pieces<br />
1 T olive oil<br />
2 medium sized onions chopped<br />
1/2 cup Fontina cheese shredded<br />
1/2 cup Gorgonzola cheese crumbled<br />
3/4 cup baby kale chopped<br />
8 slices hearty white or Italian bread cut into 1 inch cubes<br />
4 large eggs<br />
1-3/4 cups milk or half and half<br />
1 T Dijon mustard<br />
1/2 tsp kosher salt<br />
1/4 tsp black pepper<br />
2 T unsalted butter melted<br />
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Let's do this with pictures. It will help me next year when I'm at my wit's end with cold weather. Yes, that might help! <br />
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Sauté bacon in a large pan. <br />
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When just about crisp, remove from pan and drain on paper towel. Save 1 T of bacon fat and place back in pan and add 1 T of olive oil. Add your onions and cook on low heat for at least 20-30 minutes. </div>
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Add a little salt and pepper if you like. I did. While onions are caramelizing, shred your Fontina cheese and crumble the Gorganzola. Now chop your baby kale, slice your bread, melt butter and prepare your egg custard. In mixing bowl or large measuring cup mix eggs, milk, mustard, salt, pepper and cooled melted butter. <br />
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Prepare an 8" x 8' baking dish with cooking spray and layer 4 of the sliced pieces of bread. <br />
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Add your cooked bacon, caramelized onions, cheese and kale.<br />
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Top with the rest of the sliced bread and add the egg custard. Cover with plastic wrap and let sit for about an hour.<br />
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Since I've been making strata's all winter, I've been reading up on the "setting-up in the fridge" time of this lovely dish, and I am of the belief that 1 -2 hours is all you need. Some say overnight. Sorry- I don't have time for that, and also...I don't think it bakes as well. Yeah, I'm a rebel. But try it my way, I think you'll be happy. So put this little dish of deliciousness in a 325 degree oven and bake for 50-55 minutes. Oh, you can also add a bit more cheese to the top. It is a farewell to winter right? Take a look. Imagine how good it tastes.<br />
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Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com0tag:blogger.com,1999:blog-8901215364728162731.post-53170542558854396122015-04-08T20:43:00.000-04:002015-04-08T21:20:27.818-04:00Tex-Mex Orzo<div class="separator" style="clear: both; text-align: center;">
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Who doesn't love a side dish of flavorful Southwestern infused spices with black beans, corn, jalapenos, onions and orzo? Orzo, you ask? Well, I didn't have any rice but had an abundance of orzo (rice shaped pasta) and decided it would do the trick. This is quick and a perfect side with anything you're serving. And the good news? After you've put together your spice mix and chop your onions, this dish comes together in less than 20 minutes. Tempting? Let's give this recipe some star treatment.<br />
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<strong>Tex-Mex Orzo</strong><br />
<em>Inspired by a very bare pantry</em><br />
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<strong>SPICE MIX</strong><br />
<em>You won't use all this, but you certainly can for a bit more punch</em><br />
<br />
1 tsp ground chili powder<br />
1/4 tsp ground cumin<br />
1/4 tsp ground cayenne pepper<br />
1/2 tsp garlic powder<br />
1/2 tsp onion powder<br />
1/4 tsp ground coriander <br />
1/2 tsp kosher salt<br />
1/8 tsp freshly ground pepper<br />
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<strong>ORZO</strong><br />
1 T unsalted butter<br />
1 T olive oil<br />
1 cup chopped onions<br />
1 can reduced sodium (15 oz) black beans rinsed and drained<br />
1 can diced green chilis (4 oz)<br />
1 cup uncooked orzo<br />
1-3/4 cups water (you can use chicken broth)<br />
1 cup frozen corn defrosted<br />
1 tsp kosher salt<br />
1-2 T Franks hot sauce<br />
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Let's cook! Mix together the spices. <br />
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On stovetop, in medium size sauce pan on low heat, melt the butter and olive oil. Now add the chopped onions and a teaspoon of spice mix and sweat for 4 to 5 minutes. I cover my pot and make sure the onions don't brown.<br />
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Looking and smelling goods far. Now add the orzo and another teaspoon of spice mix and toast the orzo for about 2 to 3 minutes.<br />
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Add the beans, chilis, and water. And one more teaspoon of spice mix and stir to incorporate.<br />
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Increase heat until water begins to simmer. Stir in another teaspoon of salt, lower heat, cover and gently simmer for 12 minutes. After 12 minutes, your orzo is almost done. Add in the corn and stir. Now turn off the heat, cover with a paper towel, then your pot lid, and let sit for about 5 minutes until all liquid is absorbed.<br />
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Uncover and add in your hot sauce and stir. Tex-Mex Orzo is ready. <br />
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For the spice lovers in your group, serve some extra hot sauce on the side. It will be much appreciated. And by the way, this is not too spicy to serve the kids. It packs a little bite at the back of your mouth, but it's a very pleasant bite. Hope you enjoy, and feel free to re-mix this recipe to your liking. Add some tomatoes, red peppers, and even some healthy spinach. Oh, and don't forget to top with some cheese. I'm looking forward to a stocked pantry by the weekend when we might even have a weather forecast without snow or sleet!Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com0tag:blogger.com,1999:blog-8901215364728162731.post-42060522985525092402015-03-24T20:49:00.000-04:002015-05-31T18:13:33.520-04:00Boiled, Baked and Fried<div class="separator" style="clear: both; text-align: center;">
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I'm a little obsessed with potatoes right now. It's been a long winter in New England and indulging in comfort food has kind of taken over. My last post, <a href="http://recipesre-mixed.blogspot.com/2015/03/twice-baked-and-loaded.html">Twice Baked and Loaded</a> inspired this decadent, yummy potato casserole and the fried potato pancakes that came soon after. Get ready for some good eating. Yes this is a rich side dish, and as a matter of fact it's one of the most decadent concoctions I've ever put together. But it's a side dish, so you don't have to eat it all in one sitting (you'll want to save some for the Bonus Fried Tater Cakes), and it does have it's redeeming qualities- like it's loaded with veggies (artichokes and spinach), slow roasted garlic and of course lots of love. Ready? Let's cook.<br />
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<strong>Artichoke and Spinach Dip Potato Casserole</strong><br />
<em>Serves 6-8</em><br />
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<strong>Roasted Garlic</strong> 1 small head of garlic<br />
1 T olive oil<br />
1/2 tsp coarse sea salt<br />
1/4 tsp ground black pepper<br />
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<strong>The Dip</strong><br />
8 oz Neufchatel cheese (lower fat cream cheese) softened to room temp<br />
1/3 cup grated or shredded Parmesan cheese<br />
1/3 cup reduced fat shredded Mozzarella cheese<br />
1/3 cup lite sour cream<br />
1/3 cup lite mayonnaise<br />
5 oz frozen chopped spinach thawed or defrosted in the microwave, then squeezed dry to remove any liquid<br />
1 medium-large can artichoke hearts, drained and chopped<br />
1 head of roasted garlic<br />
1/4 tsp kosher salt<br />
1 tsp hot sauce<br />
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<strong>The Taters</strong><br />
5-6 Yukon Gold potatoes (medium sized) cut into 1 inch pieces<br />
2-3 T unsalted butter<br />
1/4 cup 1/2 and 1/2<br />
salt and pepper<br />
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<strong>To roast the garlic:</strong> Pre heat oven to 400 degrees. Place a baking sheet in the oven as it pre heats. Remove some of the outer layers of the garlic skin if they are plentiful. Cut the top off the head of the garlic and place on a piece of aluminum foil. Drizzle with olive oil and sprinkle with sea salt and pepper. Seal the foil and place on pre-heated baking sheet. Roast 30-40 minutes. Allow to cool slightly and squeeze the roasted pulp into your mixing bowl (discarding the skin) with the Neufchatel. We're going to put the dip together. <br />
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To roasted garlic and Neufchatel, combine the rest of the dip ingredients. <br />
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While you're making the dip, get the potatoes started. Put diced potatoes into a medium size saucepan, cover with salted cold water and bring to a boil on stovetop. Cook about 20 minutes until fork tender. Remove from heat, drain water, and let taters dry a bit in the hot pot they've cooked in. Time to give these babies some love. Add your butter and Half and Half to the potatoes and lovingly give them the mash of their lives. If I had a ricer, this would be when I would grab it- it's the perfect utensil for the creamiest mashed potatoes. But my old fashioned potato masher did almost as well.<br />
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That is one pot of creamy goodness. Take a taste, add a bit more salt and pepper if you think it needs the additional seasoning. I added a tad more salt. Pre heat your oven to 350 degrees and spritz your baking dish with a veggie oil spray. In medium sized mixing bowl combine the mashed potatoes with the dip. Take another taste. I think you should be very pleased. If you're feeling extra decadent, sprinkle a little more Parm on top of the casserole, you know I did.<br />
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Bake uncovered for 45 minutes and serve. <br />
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If, and I stress <em>if</em>, you have any leftovers, you're going to want to try these tater pancakes inspired by <a href="http://www.foodnetwork.com/recipes/mashed-potato-cakes-recipe.html">Sarah Moulton</a>, one of my favorite cooks ever. I only had enough left over to make 3 pancakes (well.... I did make them rather large and could have gotten maybe 5 or 6). I followed her recipe to the letter, and yes, you do have to cook them at least 15 minutes per side on medium low. Fabulous recipe, and a fulfilling experiment for me. <br />
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Happy Spring! And now that the weather is changing, let's bring on the salads, I'm ready!<br />
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I've been craving that ever-so-famous, ooey, gooey spinach artichoke dip lately and decided to combine it with some lovely looking Russet potatoes I have also been craving. This was an experiment because I wasn't sure the two would work well together, and (confession here) I've never made a twice baked potato. So join me while I take you on my Sunday afternoon cooking adventure.<br />
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<strong>Roasted Garlic, Spinach, and Artichoke Twice Baked Potatoes</strong><br />
<em>serves 4 (1/2 stuffed potato per person)</em><br />
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2 medium to large Russet potatoes scrubbed<br />
3 T butter<br />
2-3 T half and half<br />
pinch or two of kosher salt<br />
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<strong>Roasted Garlic</strong> <br />
1 small head of garlic<br /> 1 T olive oil<br /> 1/2 tsp coarse sea salt<br /> 1/4 tsp ground black pepper<br />
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<br /><strong>The Dip</strong><br />4 oz neufchatel cheese (lower fat cream cheese) softened to room temp<br /> 1/4 cup grated Parmesan cheese<br /> 1/4 cup reduced fat shredded Mozzarella cheese<br /> 1/4 cup lite sour cream<br /> 1/4 cup lite mayonnaise<br />1/4 cup frozen chopped spinach thawed or defrosted in the microwave, then squeezed dry to remove any liquid<br />4 whole artichoke hearts (from a can), drained and chopped<br /> 1 head of roasted garlic<br /> 1/4 tsp kosher salt<br /> 1 tsp hot sauce<br />
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<strong>To roast the garlic:</strong> Pre heat oven to 400 degrees. Place a baking sheet in the oven as it pre heats. Remove some of the outer layers of the garlic skin if they are plentiful. Cut the top off the head of the garlic and place on a piece of aluminum foil. Drizzle with olive oil and sprinkle with sea salt and pepper. Seal the foil and place on pre-heated baking sheet. Roast 30-40 minutes. Allow to cool slightly and squeeze the roasted pulp into your mixing bowl (discard the skin). <br />
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While garlic is cooling, bake your scrubbed potatoes in the already preheated 400 degree oven for 1 hour. Before baking, I poke my potatoes with a fork to allow steam to escape, although I'm not sure if that is necessary. While potatoes are cooking, make the dip, and that's a pretty simple task. Combine all ingredients with a flexible spatula, taste and see if you need more hot sauce. I stuck with the 1 teaspoon, but was debating whether or not I wanted to add some chopped water chestnuts to the mix for a nice crunch, but opted against that as well. <br />
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Remove potatoes from oven and when they are cool enough to handle, slice them in half and carefully hollow out the pulp and place in small mixing bowl. I wasn't as careful as I should have been and ripped one. Lesson here: Next time I will make at least one extra potato. Also, leave about 1/4 inch of potato clinging to the skin. It makes for a sturdier package. Oh, now is a good time to set your oven to 350 degrees, getting ready for the second bake.<br />
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In mixing bowl add 3 T softened butter and 2 or 3 T half and half to the potato pulp. I added a pinch of salt as well, just because potatoes love to be salted.<br />
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I tried to get my mixture as smooth and silky as possible. Now take your artichoke dip and add it to the luxurious potatoes.<br />
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Combine well and fill your potato canoes. Top with a little extra mozzarella cheese and bake in 350 degree oven for 20 minutes. <br />
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Don't you just want to dig into this little bit of decadence? I went right for the middle one with the slightly browned cheese on top.<br />
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Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com4tag:blogger.com,1999:blog-8901215364728162731.post-1344802280269922932015-02-18T18:14:00.001-05:002015-02-18T18:14:35.075-05:00Quick Asian Soup<div class="separator" style="clear: both; text-align: center;">
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The weather outside is frightful and nothing in the Boston area these days is delightful, especially schlepping a grocery cart across an icy parking lot. So I'm low on provisions again and soup seems to be my answer for avoiding the market. Here's a little gem, a variation of an Asian soup my friend Donna posted the other day on facebook. It's six ingredients, and ready in under 15 minutes. And it's delish!<br />
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<strong>Quick Pot Sticker Soup</strong><br />
<em>Serves 4</em><br />
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4 cups chicken stock<br />
4 scallions sliced 1/4 inch<br />
1 T oyster sauce<br />
2 T light soy sauce<br />
12 frozen pot stickers<br />
1/2 cup frozen corn<br />
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Heat chicken stock on stovetop in large pot. Add oyster sauce, soy sauce and scallions and bring to a low boil. <br />
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Add frozen pot stickers, cover, lower heat a bit and simmer 5 minutes. Add frozen corn and cook with lid on another 2 minutes. Soup's ready!<br />
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Wasn't that quick? I garnished with a teaspoon of Huy Fong's chili garlic sauce which gave it a bit of a bite. I would have added cilantro as well, but as you can imagine, I was without any fresh herbs. With or without cilantro, this is the perfect dish for the imperfect weather we've had in the northeast this winter. Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com3tag:blogger.com,1999:blog-8901215364728162731.post-696583014611392882015-02-08T13:49:00.001-05:002015-02-08T19:14:34.994-05:00Make Yourself Comfortable<div class="separator" style="clear: both; text-align: center;">
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Craving comfort food? I sure am. This little gem managed to get me out of the bad mood I've been in due to the constant snow that has invaded New England for 2-1/2 weeks. Oh yes, 2 or 3 more days of shoveling, salting, are sanding are in the forecast, not to mention an additional 12 to 15 inches of the white stuff. When we have a snowy winter like this one, I always try to keep bread, eggs, cheese, cream and butter in the house. One of the reasons is so that I have an excuse to comfort myself with this decadent strata. It's great right out of the oven, and almost as good at room temp. Here's the recipe.<br />
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<strong>Ham and Cheese Strata</strong><br />
<em>Serves 9</em><br />
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Cooking spray<br />
2 T unsalted butter<br />
8 slices hearty white bread cubed 1" pieces<br />
2 cups grated sharp cheddar cheese<br />
4 oz honey ham sliced 1" pieces<br />
2 scallions chopped<br />
5 large eggs<br />
1-3/4 cups fat free half and half<br />
1/8 tsp cayenne pepper<br />
1 tsp kosher salt<br />
1/4 tsp black pepper<br />
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Ready to assemble this cheesy, buttery, savory concoction? I sure am.<br />
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Spray an 8" x 8" baking dish and set aside. On stovetop on low, melt butter in small saucepan and remove to cool. Place half the bread cubes on top of the sprayed baking dish.<br />
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Sprinkle with 1-1/2 cups of cheese. Top with all the ham and chopped scallions. Add the rest of the cubed bread and the remaining cheese.<br />
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Set the baking dish aside and make the custard: Whisk together eggs, half and half, melted butter, cayenne pepper, salt and pepper. Pour this liquid gold over your ham, cheese and bread mixture.<br />
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Cover with plastic wrap and refrigerate for about 2 hours (or longer shouldn't hurt), letting the custard soak into all the elements of the dish. About an hour before you're ready to bake, remove dish from fridge and let come to room temperature.<br />
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Pre heat oven to 325 degrees. Bake 50-60 minutes in middle rack on oven. All ovens are different, so start checking for brown-ness at about 40 minutes. Remove from oven, let rest about 10 minutes before serving. I slice into 9 squares. Doesn't that look comforting?<br />
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There are so many ways to re-mix this recipe...add some Dijon mustard to the custard. Place a layer of roasted red peppers or softened sun dried tomatoes on the ham and cheese. Of course some chopped, cooked bacon would be heavenly as well. One of my favorites is blue cheese and caramelized onions. You can even make this on a sweet note, with cottage cheese, raisins and cinnamon. There are so many ways to make yourself comfortable, I suggest you give a strata a try!Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com5tag:blogger.com,1999:blog-8901215364728162731.post-24431579752253376362015-02-05T19:38:00.000-05:002015-02-20T18:07:31.970-05:00Cream-Filled Oatmeal Walnut Raisin Cookies with a Twist<div class="separator" style="clear: both; text-align: center;">
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The twist. Ahh the twist is the addition of Maple Extract. I don't bake with it often enough, and it's the perfect addition to so many fall and winter dishes (both sweet and savory).<br />
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I know some people are not fond of maple anything, and then some go wild over maple everything. Both my parents were fanatics about maple walnut ice cream and maple walnut coffee cake. So that was my inspiration when I decided to put this experiment together last night. There are a few steps to making these little darlings, but the results are so worth it. And as usual, I've tried to cut some calories and sugar. There might be some future tweaking, but for now...this is a yummy cookie your maple lovers will adore.<br />
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<strong>Cream-Filled Oatmeal Walnut Raisin Cookies</strong> <br />
<em>makes approximately 20-22 sandwich cookies</em><br />
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<strong>Filling</strong><br />
8 oz Neufchatel cheese softened<br />
1/2 cup unsalted butter softened (1 stick)<br />
1/2-3/4 cups confectioners sugar<br />
1 T Splenda Brown Sugar Blend (or 2 T regular brown sugar)<br />
1 tsp natural maple extract<br />
1/3 cup finely chopped or ground walnuts<br />
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<strong>Cookies</strong><br />
1 cup unsalted butter softened (2 sticks)<br />
1 cup Splenda No Calorie Sweetener (same amount if you're using granulated sugar)<br />
1/2 cup Splenda Brown Sugar Blend (or 1 cup regular brown sugar)<br />
2 large eggs at room temp<br />
1/2 tsp pure vanilla extract<br />
1/2 tsp natural maple extract<br />
1 tsp salt<br />
1-1/2 cups flour<br />
1 tsp baking powder<br />
1 tsp baking soda<br />
1cup rolled oats<br />
1 cup raisins<br />
1/2 cup finely chopped or ground walnuts<br />
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<strong>I like to make my filling first</strong>. In medium size bowl, combine your butter and Neufchatel. I use a hand mixer. Now add your sugars and maple extract.<br />
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And fold in your ground nuts.<br />
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Wrap filling in plastic wrap and set aside in your refrigerator to set up and let the flavors meld.<br />
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<strong>Let's make the cookies</strong>. Pre heat your oven to 350 and line baking sheets with parchment. In medium size bowl, combine salt, flour, baking soda, and baking powder. Whisk with a fork or spoon to incorporate. No need for any sifting. Set aside.<br />
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On to the batter. Place butter and sugars in a large bowl. With hand mixer combine sugars and butter until smooth. Add eggs and both extracts and incorporate.<br />
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Now add the flour mixture in two batches to the wet ingredients and combine. And fold in the oats, raisins and chopped walnuts.<br />
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I usually just plop my oatmeal dough by teaspoonfuls onto the parchment paper, but since I was filling these little beauties, I decided to make them into 1 inch to 1-1/2 inch balls, so they would all be pretty uniform in size.<br />
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Bake each cookie sheet 9 minutes. Let cool on cooling rack and remove cookies to paper towels to finish setting up. And amazingly enough, the cookies are all pretty much the same size. I lucked out on that one.<br />
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While cookies are cooling, remove the filling from the fridge, let it come to almost room temp so filling the cookies will be a snap. Lovingly pile a teaspoon to a tablespoon of the maple infused filling on to the bottom (flat side) of one cookie and top with a second. Keep going, and be sure to sample at least one (or two). They really are yummy.<br />
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Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com5tag:blogger.com,1999:blog-8901215364728162731.post-4880630990771665942015-01-14T18:54:00.000-05:002015-01-14T18:54:06.938-05:00Creamy, Cheesy Mexican Chicken Vegetable Soup<div class="separator" style="clear: both; text-align: center;">
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This is a re-mix of Laura Lopez's <a href="http://recipesre-mixed.blogspot.com/2013/10/mexican-chicken-soup.html">award winning soup</a>. If I had all the ingredients on hand, I would have made her soup exactly as I did last time. But cold weather and a bit of the lazy gene made me put my thinking cap on and I used what was available in my pantry and fridge.<br />
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Normally I have loads of cheese on hand. But tonight I only had a partially-made cheese ball (without the outer coating of nuts). Well the cheeses that make up this decadent little hors d'orvre are rich, meltable and easy to find in your market. Nuefchatel, Wispride Spreadable Sharp Cheddar and Crumbled Blue, perfect for this soup! Check out the recipe for the combo of cheeses from a very <a href="http://recipesre-mixed.blogspot.com/2010/04/havin-ball.html">old blog post</a>. Now let's get cooking. It's soup weather and this is a quick fix.<br />
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<strong>Creamy, Cheesy Mexican Chicken Vegetable Soup</strong><br />
<em>Serves 3 or 4</em><br />
<br />
1 T canola oil<br />
1 large carrot chopped<br />
1 medium celery chopped<br />
1/2 medium onion chopped<br />
2 Fresno chilies chopped or you can leave them whole- I chopped one and kept one intact<br />
4-5 tsp taco seasoning divided (I use the low sodium)<br />
Pinch of kosher salt<br />
1 can (10.5 oz) Cream of Chicken soup- lower sodium/98% fat free<br />
3 canfulls (10.5 oz) Chicken Broth- low sodium/fat free<br />
2 cups (or more) cooked chicken breasts shredded<br />
1 cup frozen corn<br />
1/2 cup of cheese ball mixture (you can add more- it's so delish)<br />
2-3 oz fresh baby spinach chopped<br />
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In large soup pot add canola oil and heat on low. Add the carrots, celery, and onions. Sprinkle with 2 tsp taco seasoning and kosher salt. Now add 1 Fresno chili. Cover and sweat on low until veggies are soft.<br />
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Add the cream soup and the broth and stir to incorporate. Now add the remainder of the taco seasoning and the additional Fresno chili. Cover and cook on low for about 5-7 minutes. Now add the chicken, cheese and frozen corn. Stir to make sure the cheese melts and after a few minutes you can add the chopped baby spinach. Cook another minute or two and dinner is done. Serve piping hot.<br />
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I'd love this soup topped with a slice or two of Texas Toast. Or fried tortillas. And if I had a can of black beans, they would have made an appearance in the broth as well. What a versatile meal and a big thank you again to Laura, TV star and cook extraordinaire. Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com2tag:blogger.com,1999:blog-8901215364728162731.post-41616864771085790722015-01-02T21:12:00.001-05:002015-01-02T22:20:12.322-05:00Lemon Explosion<div class="separator" style="clear: both; text-align: center;">
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I love when a new cookie idea works, and this one did...like a dream. I had a jar of lemon curd in my pantry and wasn't sure if I was going to use it in an experiment that involved French toast, something savory or maybe another version of my famous cream-filled cookies. Well you know me, I dove head first into the cookie project. Let's make some creamy, dreamy, lemony cookies.<br />
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<strong>Lemon Cream Filled Lemon Cookies</strong><br />
<em>Makes 16 2 inch sandwich cookies</em><br />
<strong> </strong><br />
<strong>Filling:</strong><br />
8 oz Neufchatel cheese softened to room temp<br />
1/2 cup unsalted butter softened<br />
1/4 cup confectioner's sugar<br />
1/2 cup prepared lemon curd<br />
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<strong>Dough:</strong><br />
3/4 cup unsalted butter softened to room temp<br />
3/4 cup Splenda Brown Sugar Blend<br />
2 large eggs room temp<br />
1/2 tsp pure lemon extract<br />
1/2 tsp pure vanilla extract<br />
Zest of one lemon<br />
2 cups AP flour<br />
1/2 tsp baking soda<br />
1/2 tsp baking powder<br />
1/4 tsp salt<br />
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Confectioner's sugar for dusting<br />
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<strong>To make the filling:</strong> In medium size bowl combine all ingredients. I mix the cream cheese and butter first (mix about 2 or 3 minutes to get some air in the mixture). Then add the lemon curd and sugar. I use a hand mixer. Very important step here- wash your hands and dry them well. Now with your impeccably clean pointer finger, scoop as much of this creamy confection onto it and take a taste. Yummy, right?<br />
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Cover with plastic wrap and store in the fridge while you wash your hands again and make the cookies. By the way, you could also make the filling a day ahead, which due to time juggling, is what I did.<br />
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<strong>To make the cookies:</strong> Pre heat oven to 350 degrees. Line baking sheets with parchment paper and set aside. In medium size bowl combine flour, baking powder, baking soda and salt (I use a whisk). Set aside.<br />
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In large bowl, with hand mixer, combine butter and sugar and mix until smooth and airy (about 2-3 minutes). Add eggs, both extracts and lemon zest. When mixture is smooth, add half the dry ingredients into the wet and mix on low. Add the rest of the dry ingredients until incorporated. This is a sticky dough, so you'll want to cover it or wrap it with plastic wrap and let it sit in the refrigerator for about 30 minutes.<br />
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Using a teaspoon or small cookie scoop, form dough into 1-1/2 inch balls and place on baking sheets.<br />
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Looks like a matzo ball, right? Leave enough room between cookies, as these babies spread. Bake in your pre-heated oven for 11 to 12 minutes. Remove from oven and cool slightly on cooling rack, then remove to paper or kitchen towels to cool completely. Don't these look light and tasty?<br />
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And ready to be filled? You bet! Remove filling from the fridge. Take a hefty teaspoon of the creamy filling and place it on the underside/flat side of a cookie. Take a second cookie and cover the filling to make a sandwich. Keep going until all cookies have found their match. Don't use all the cream, as you'll want a few tablespoons to garnish the tops of the cookies.<br />
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Dust with confectioner's sugar. I like to dust through a sieve to make the sugar even finer.<br />
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And for a final presentation, add a dollop of remaining lemon cream to the top, then add a sprinkling of lemon zest to the dollop and serve in cupcake wrappers. </div>
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If fresh herbs looked good in my market, a pretty leaf of mint or thyme would have been the perfect garnish- right on top or next to my creamy dollop. With or without the herbs, this cookie is sure to please all the lemon lovers in your life. </div>
Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com2tag:blogger.com,1999:blog-8901215364728162731.post-53236193007981733652014-12-17T18:47:00.003-05:002014-12-17T18:47:56.553-05:00Christmas Orzo<div class="separator" style="clear: both; text-align: center;">
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I made this dish last week to go with a yummy pot roast and it made my meal feel festive. Now I'm not suggesting that you serve this at your Christmas dinner, but the colors just screamed Holiday and Christmas, so I gave it the name <em>Christmas Orzo</em>. And during this hectic time of year, isn't it great to put together a healthy, colorful side dish that's ready in less than half an hour? I certainly think so!<br />
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<strong>Christmas Orzo</strong><br />
<em>Serves 4</em><br />
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1 cup uncooked orzo<br />
1 T unsalted butter<br />
1 T olive oil<br />
kosher salt and freshly ground pepper<br />
1-3/4 cups canned chicken stock or broth (low sodium, fat free)<br />
1 T additional olive oil for sautéing vegetables:<br />
1 red pepper chopped<br />
4 oz cremini mushrooms chopped<br />
1 small onion chopped<br />
2 cups baby kale chopped<br />
1/4 - 1/2 tsp Herbes de Provence<br />
1/4 - 1/2 cup shaved Parmesan (optional)<br />
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Prep your raw vegetables.<br />
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And slice/chop the baby kale, which by the way is an excellent source of vitamins A, K and Folate. You can use more or less of the kale than I've recommended, but if you're not sure about the flavor (which is rather pronounced) go with a lesser amount. Here's the package I bought:<br />
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In medium size saucepan on medium low heat melt your butter and oil. Add the orzo and toast on medium heat for about 2-3 minutes until some of the grains become toasty and brown. Sprinkle with salt and pepper. Now add the chicken broth and bring to a boil. Cover, reduce heat to low (very low) and cook 12-13 minutes.<br />
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While orzo is cooking add your olive oil to a large sauté pan and heat on medium to medium low (my stovetop cooks hot). Add your prepped red pepper, mushroom and onion and coat with oil. Add a pinch more of salt and your Herbes de Provence. Stir to combine veggies and seasoning. After the vegetables soften (about 5 minutes) add your chopped kale. Cook another minute or so until the kale wilts.<br />
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Mix the warm vegetables into the cooked orzo and add some cheese if desired. <br />
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Serve alone or with anything your holiday heart desires. Merry Christmas!Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com4tag:blogger.com,1999:blog-8901215364728162731.post-3530805041418947102014-12-05T20:29:00.000-05:002015-01-02T21:48:02.429-05:00Egg Nog and Bananas Foster French Toast<div class="separator" style="clear: both; text-align: center;">
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My fabulous cooking friend Kim has been posting "25 Days of Egg Nog Recipes" and she inspired me last night. Oh did she inspire me!!! I fed myself a decadent dinner and packed up the leftovers for friends at work today. Who doesn't like French toast? And who doesn't want to jazz up this simple dish every once in a while? Well, the bananas in my fruit basket were calling my name and the egg nog was already in my fridge anticipating Kim's suggestions. I'm happy to share this simple, yet decadent recipe. Oh, and it's a one dish meal, how nice is that?</div>
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<strong>Bananas Foster French Toast</strong></div>
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<em>Serves 3</em></div>
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<strong>Ingredients</strong></div>
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<em>Toast:</em></div>
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6 slices firm white bread</div>
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3 large eggs whisked</div>
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1 cup eggnog</div>
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1 tsp vanilla extract</div>
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Pinch of kosher salt</div>
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<em>Banana Syrup/Sauce:</em></div>
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3 bananas sliced 1/4 inch</div>
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1/3 cup brown sugar</div>
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4 T unsalted butter</div>
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3-4 T water</div>
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<em>Additional:</em></div>
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Butter and Canola Oil for sautéing the toast</div>
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Ready for some simple instructions and mediocre pictures?</div>
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Combine eggs, egg nog, vanilla extract and salt. Whisk together until you have a smooth custard. Soak each piece of bread in the mixture.</div>
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I didn't let them get too soggy, and placed each piece of bread on a tray until I was ready to fry them. In large sauté pan, add some butter and canola oil and heat on medium low. I did not measure the amount, but you know me, I was pretty careful not to over do it. Now add your egg-noggy soaked bread and cook a few minutes until slightly brown on each side. I was able to cook 3 at a time.</div>
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Remove cooked bread from pan and set aside. Now it's time to cook the bananas. In same pan that you cooked the toast, add the butter and brown sugar and cook until they are combined. Now add the sliced bananas and let them caramelize in the sugary mix. I wanted to stretch the sauce, so I added some water which seemed to work fine for me.</div>
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I did a double decker plate for myself. I took one slice of toast and topped it with the bananas.</div>
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Then I added another slice of toast and topped it with more bananas. Of course I topped the whole shebang with powdered sugar. </div>
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How can you make this even better? Add a few slices of bacon. That would do it for me. Or a shot or two of whiskey or rum to the banana sauce. I love being decadent during the holiday season!</div>
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Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com4tag:blogger.com,1999:blog-8901215364728162731.post-20531485483348181532014-11-18T21:47:00.000-05:002014-11-18T21:47:24.487-05:00Flavor Explosion<div class="separator" style="clear: both; text-align: center;">
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A few weeks ago at our pot luck Halloween lunch at work I sampled kielbasa cooked in yellow mustard and apple jelly. It was served on toothpicks as an appetizer. And wow, was it good. So last week I took this yummy idea a step further and made a soup with kielbasa, cabbage, onions and potatoes. And cooked them in the mustard and apple jelly mixture. Flavor explosion is all I can say. And easy peasy. <br />
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<strong>Kielbasa and Cabbage Soup</strong><br />
serves 4<br />
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1 package kielbasa (I used the light)<br />
1/2 head green cabbage sliced or chopped<br />
1 large onion sliced<br />
1/2 tsp mustard seeds<br />
2 tsp canola oil<br />
water to cover kielbasa<br />
2 cups chicken broth<br />
1 Russet potato diced<br />
9 oz apple jelly<br />
4 oz yellow mustard<br />
salt and pepper<br />
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Let's get cooking. Slice your kielbasa so it fits in a medium size sauce pan. Cover with water and cook on medium heat until the sausages begin to plump, about 25 minutes.<br />
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Prep your cabbage and onions and set aside. Remove kielbasa from pan and let cool. Reserve 1 cup of the cooking liquid for broth. When kielbasa is cooled a bit slice into 1/2 inch rounds and mix together the mustard and apple jelly.<br />
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In large soup pan on medium heat, add canola oil and toast the mustard seeds for almost a minute, until they start to pop. Now add the cabbage and onions and lower heat to medium low. Cook cabbage/onions until slightly wilted.<br />
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Now add the apple jelly mixture and reserved cooking water and chicken broth. Add back the kielbasa and the chopped potatoes. Cook another ten minutes and your soup is done. Taste to see if you need to add any salt and pepper. I added a pinch or two of both.<br />
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This is one hearty meal, and the combo of the apple jelly and mustard just takes it over the top. It's a little bit sweet and has just the right amount of tang due to the mustard. Yummers, I'm going to try this again and add a little bit of bacon. And next time, you can be sure I'll have a crusty loaf of bread on hand for dipping. Oh yeah, I'm getting ready for winter.Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com3tag:blogger.com,1999:blog-8901215364728162731.post-85940413068191282352014-11-11T19:25:00.000-05:002014-11-11T19:35:44.921-05:00Thai Inspired Red Curry Satay Chicken Soup<div class="separator" style="clear: both; text-align: center;">
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I can't get enough of the Thai flavors. The red chilis, lemongrass, peanuts and coconut milk to name a few. You name it- I'm hooked. Last night's dinner was simple to make and fabulous to slurp. And served with Jasmine rice, well it was over the top delish. Want to make this? I can't wait to re-live putting this simple dish together. And don't let the long ingredient list stop you from making this. It's mostly a "can opener" experience and very little prep. Let's get going. <br />
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<strong>Red Curry Satay Chicken Soup</strong><br />
<em>Serves 4</em><br />
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1-1/2 to 2 pounds bone-in chicken breast or breasts with skin removed<br />
Kosher salt<br />
1 T canola oil<br />
1 small onion diced<br />
2 T Thai red curry paste (I use Thai Kitchen)<br />
2 cloves garlic chopped<br />
1 can (14 oz) lite unsweetened coconut milk<br />
1-1/2 cups water or chicken broth (I used water)<br />
1-1/2 T fish sauce<br />
2 T brown sugar<br />
1/2 cup Thai Kitchen Peanut Satay Sauce (easy to find in international aisle of your market)<br />
1-1/2 T chili garlic sauce<br />
1 red pepper sliced<br />
1/2 cup frozen peas<br />
1/2 cup frozen corn<br />
Juice of one lemon or lime (I used a lemon, no lime in the fridge)<br />
chopped dry roated peanuts for garnish<br />
scallion slices for garnish<br />
Fresno chilis sliced for garnish<br />
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Clean and wash your chicken breasts. I had a breast in my package that was soooo big, I ended up just using the one. It was about 1-3/4 pounds. Remove skin, sprinkle with kosher salt and set aside.<br />
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In large soup pot on stovetop, add canola oil and heat on medium to low heat. Add onions and sweat for about 3-4 minutes. Now add your chopped garlic and red curry paste.<br />
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Let aromatics cook for a few more minutes on low until you can smell the chili and lemongrass in the paste. It's now time to add the coconut milk, water, fish sauce, brown sugar, peanut satay sauce, and chili garlic sauce. Stir together with a spatula to combine and add your chicken breast(s).<br />
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Well, I had a nice photo array of the chicken cooking, veggies being added and it seems that my photos are no longer compatible with my blog. So, trooper that I am, I'm finishing the post without anymore new pics. Grrrrrrrrr. That's directed at you Google.<br />
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Anyway, cook chicken on low, covered, until done. Don't over cook it. My whopper breast cooked for 36 minutes on low/simmer and rested for about 10-15 minutes until I could handle it and shred it. <br />
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While chicken is resting, slice your red pepper in strips, prepare your garnishes and make your Jasmine rice in a separate pan. I'm not a great rice cooker so I use the Success brand Jasmine rice. Ready in 9 minutes. <br />
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Add shredded chicken to soup, add sliced red pepper and let them cook together 10-15 minutes. Now add the peas and corn. Cook about another minute and add the juice of one lemon or lime. When plating, I put a dome of rice in the center of each bowl and added the soup around the edges. You see, sometimes I just enjoy a mouthful of rice with very little broth and sometimes I like it nicely mixed. This way you can do both. Garnish with scallions, Serano chilis and crushed roasted peanuts. Cilantro would be a natural, but there was none available in my market. I hope you enjoy this. I had a taste tonight before writing and it's just as good if not better than yesterday. And look at that fabulous color. A very happy meal I must say!<br />
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Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com2tag:blogger.com,1999:blog-8901215364728162731.post-39817372592188936672014-10-20T19:06:00.000-04:002014-10-20T19:10:05.051-04:00Oven Baked Creamy, Cheesy, Chicken and Brown Rice Casserole<div class="separator" style="clear: both; text-align: center;">
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Diane Smith is one of my go-to cooks on the internet. So when she posts a yummy recipe (especially a casserole), you can be sure I'm right there, writing down the ingredients and making plans to put her good cooking and excellent instincts to a test run in my kitchen. This dish is inspired by Diane and I sure do have to give her the credit for her timing in cooking brown rice in the oven. As many of you know, I am seriously brown rice impaired, and Diane made it simple for me to pull together a perfectly cooked, creamy chicken and rice dish in one pot no less. Her original recipe can be found <a href="http://www.justapinch.com/recipes/main-course/main-course-chicken/cheesy-poppy-seed-chicken-and-rice-casserole.html">here</a>, and it's made with poppy seeds. I am not so much a poppy seed fan, but love the combo of creamy, cheesy anything and want to share my little journey putting this beautiful and tasty oven baked dish together. Warning- It's not a 45 minute casserole, but worth every minute in the oven.<br />
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<strong>Oven Baked Chicken and and Brown Rice with Tarragon, Dijon and White Wine</strong><br />
serves 4<br />
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<strong>Ingredients:</strong><br />
1 c uncooked brown rice<br />
salt and pepper<br />
8 oz cheddar cheese grated<br />
2 large boneless chicken breasts cut into bite size pieces<br />
1 10 oz can non fat/low sodium condensed cream of chicken soup<br />
1/2 c lite sour cream<br />
1-1/2 tsp Dijon mustard<br />
1 to 1-1/2 tsp dried tarragon<br />
1 cup low sodium chicken broth<br />
1/2 c dry white wine (I used chardonnay)<br />
1/2 sleeve of Ritz crackers crushed<br />
1/4 c unsalted butter melted<br />
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<strong>Let's cook:</strong> Pre heat oven to 350 degrees. Grease an 8x8 inch pan with cooking spray or butter. I was feeling decadent and used the butter, (good choice I decided later). Spread uncooked rice evenly over prepared pan. Sprinkle with salt and pepper.<br />
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Spread 1/2 the cheese over rice and place chicken on top.<br />
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Sprinkle a little more salt and pepper on top of the chicken. Set the chicken aside and mix your condensed soup, sour cream, tarragon and Dijon mustard<br />
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Spread mixture on top of seasoned chicken. In a medium size measuring cup, combine chicken broth, and wine and pour over the top of the casserole. This flavorful liquid along with the condensed soup is going to magically cook your chicken and rice to perfection. Looks good already, doesn't it?<br />
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Place casserole uncovered in oven and cook for 1 hour 45 minutes. Remove from oven and sprinkle remaining cheese on top.<br />
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And now my favorite part...the Ritz crackers and butter. Top casserole with the crackers and drizzle butter lovingly on top of the crackers. Place casserole back in oven.<br />
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Bake another 25 minutes and dinner is done. And well worth waiting for. How delish is this?<br />
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I'll answer that since you haven't made it yet. It's creamy, cheesy, crunchy, and oh! so flavorful. It tastes like a meal fit for a king or queen. Plus the possibilities for this dish are endless. I might add some veggies next time- like baby peas or asparagus. Or some roasted red peppers. As I said to Diane, "this is not just a recipe- it's another way of cooking chicken and rice to perfection.... which is not easy!" As always, thanks Diane for a wonderful cooking experience! Loved every minute, especially the eating part. LDLindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com4tag:blogger.com,1999:blog-8901215364728162731.post-23673725524458325762014-10-15T18:17:00.000-04:002014-10-15T18:17:01.365-04:00Stick to your Ribs<div class="separator" style="clear: both; text-align: center;">
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Sometimes after a day in front of the computer I want a hearty, comforting soup for dinner and that's the only thing that's going to make me happy. And with real estate taxes due in a little more than 15 days I've been skimping a bit on my grocery supplies and the pickin' have been slim. "Not to worry," I said to myself, "there's always something around here to make you happy." And I was right. If you like the smokey flavor of bacon, don't mind adding a few of Nathan's Bigger than the Bun hot dogs, some canned Great Northern Beans and a small serving of orzo, this soup is seasoned just right and can be done easily on a weeknight. Don't let the long list of ingredients inhibit you, the prep/cooking time goes fast!<br />
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<strong>Stick to your Ribs Bacon, Franks, Orzo and Bean Soup</strong><br />
<em>Makes 2-3 large bowls or 4 smaller portions</em><br />
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<strong>Ingredients:</strong><br />
4 strips bacon cooked and crumbled <br />
1 T bacon fat<br />
1-2 tsp olive oil<br />
1 medium onion diced<br />
3 cloves garlic chopped<br />
1/2 tsp Old Bay Seasoning<br />
1/2 tsp kosher salt<br />
1/4 tsp ground black pepper<br />
2-1/2 cups no fat chicken broth, I forgot to get the low sodium so I added...<br />
1-1/2 cups water<br />
8 oz tomato sauce<br />
1 dried bay leaf<br />
2 tsp sriracha sauce- or Frank's hot sauce would work nicely with its vinegary flavor<br />
1 T brown sugar<br />
2 tsp Dijon mustard <br />
1 can (15.5 oz) Navy Beans rinsed and drained<br />
1/2 cup dry orzo<br />
4-5 frankfuters sliced 1/4-1/2 inch<br />
4 oz baby spinach chopped<br />
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Let's cook! Cook your bacon (not too crisp) and set aside. Reserve 1 T of bacon fat. In large/medium soup pot add the bacon fat and 1-2 tsp of olive oil. On medium/low heat add the diced onion and sweat for about 5 minutes. Now add your chopped garlic, cook about 1 minute max and be very careful not to let it burn. Add the Old Bay, kosher salt, and ground black pepper and stir to incorporate into the onion/garlic mixture. Toss in your dried bay leaf. <br />
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Add 2-1/2 cups no fat (store bought) chicken broth, 1-1/2 cups water, 8 oz canned tomato sauce and stir to combine. Now let's season this baby up with the srirscha, brown sugar and Dijon mustard. Bring to a simmer and add your cooked bacon, beans, hot dogs and orzo. Cover and cook on a very low simmer until orzo is done, about 13 minutes. Now toss in your chopped spinach, and cook uncovered until wilted. Taste broth for seasoning and make adjustments.<br />
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Ladle up this bit of comfort food. I think you will enjoy!<br />
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Lindahttp://www.blogger.com/profile/03128520355218832731noreply@blogger.com4