tag:blogger.com,1999:blog-11380019278580066332024-03-13T06:27:46.942-07:00Will Blog For FoodStacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-1138001927858006633.post-73601815968445572672012-09-30T17:57:00.002-07:002012-09-30T17:57:58.174-07:00Vietnamese Noodle Salad<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Z7SDObzjQUo/UGjn_tw5SHI/AAAAAAAAAXg/4EB9eD_V-Iw/s1600/IMG_2148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-Z7SDObzjQUo/UGjn_tw5SHI/AAAAAAAAAXg/4EB9eD_V-Iw/s640/IMG_2148.JPG" width="640" /></a></div>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">This recipe was super yummy, super fresh, and light...definitely will be a repeater! </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I think I can also take most of these ingredients and make spring rolls out of them. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Thankfully, I have an asian market close by my house so I was able to pick up some of the harder to find ingredients, but hopefully they are at the regular supermarket.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">The hardest thing to me about this recipe is the prep and cutting all the carrots and cucumber to edible, pretty, julienne size. I have been told by my best friends husband (whom we deem the "cutting nazi") that I don't know how to cut into matchstick pieces...I am definitely a believer that you need good (and sometimes expensive) knives. I have not gotten there yet, but when I start to set up my own kitchen you better believe that Williams Sonoma will be getting a visit from me :) </span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">My work with "run of the mill" knives:</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">not too shabby :)</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">So, once again I got my inspiration from <a href="http://bevcooks.com/2012/09/vietnamese-noodle-salad-with-chicken/">Bev Cooks</a> her recipe added chicken, I just didn't have time to grill up any, so mine was the veggie version.</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"> </span></span>Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-24260138523385744572012-09-26T19:55:00.001-07:002012-09-26T19:55:49.718-07:00Almond Cupcakes Chocolate Buttercream and Brown Sugar Toasted Almonds<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vd9uEm8eJmY/UGO9t01wgmI/AAAAAAAAAWw/yXRUlhm1fnQ/s1600/IMG_2134.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-vd9uEm8eJmY/UGO9t01wgmI/AAAAAAAAAWw/yXRUlhm1fnQ/s640/IMG_2134.JPG" width="640" /></a></div>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">If it weren't for the internet I am pretty sure that I would be eating spaghetti, tacos, enchiladas, and white rice every week. Haha, total dramatization, but sometimes I don't want to even try to be creative and I go back to "cooking autopilot" mode.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I now have also expanded my baking, which used to consist of box cake/cupcake mixes and cookies were the only thing I would make from scratch. Well, no more box mixes for this lady!! And I am pretty sure I found the BEST cupcake/frosting recipe EVER.IN.LIFE. seriously I wanted to take a spoon to this frosting.....and I think I actually did :)</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I got this recipe from <a href="http://www.howsweeteats.com/2012/09/sugared-toasted-almond-cupcakes-with-chocolate-frosting/">How Sweet It Is blog</a> I really need to start making my own recipes, but it will probably happen on a long holiday weekend...we have a couple of those coming up and I see a lot of baking in my future.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I changed only one thing from the original recipe, I did not melt the butter, I know it would have changed the texture a bit, and I wasn't ready for change...lol...I am used to doing all my baking with room temp butter, so I just did that.</span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><u><b>Cupcakes</b></u></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 large eggs<br />
1 large egg white<br />
1 cup granulated sugar<br />
1/2 cup unsalted butter<br />
1 teaspoon vanilla extract<br />
1 1/2 teaspoons almond extract<br />
2 cups all-purpose flour<br />
1 teaspoon baking powder<br />
1/4 teaspoon salt<br />
2/3 cup milk</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><strong>Frosting</strong><br />
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature<br />
1 3/4 cups powdered sugar<br />
1/3 cup unsweetened cocoa powder<br />
2 teaspoons vanilla extract<br />
1-2 tablespoons milk, if needed</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><strong>Sugared Toasted Almonds</strong><br />
1/2 cup sliced almonds<br />
2 tablespoons brown sugar</span></span><br />
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<div class="instructions">
<span style="font-family: Verdana,sans-serif;"><strong>Cupcakes</strong><br />
Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. In
a bowl, sift together flour, baking powder and salt. Set aside.</span><br />
<span style="font-family: Verdana,sans-serif;">In a large bowl, whisk together eggs, egg white and sugar until
smooth and combine. Gradually add melted butter while whisking
constantly, then add in extracts. Stir in dry ingredients until well
combined, then add in milk and stir until a smooth batter forms. Using a
1/4 cup measure or ice cream scoop, fill liners 3/4 of the way full.
Bake for 12-15 minutes, or until cupcakes are set. Let cool completely. </span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><strong>Frosting</strong><br />
In the bowl of your electric mixer, beat the butter on medium speed
until creamy. Gradually add in sugar and cocoa powder with the mixer on
low, speeding up once combined. Add in extract and beat on medium,
scraping down the sides if necessary, for 2-3 minutes. If frosting is
too thick (I like mine thick), add milk 1 tablespoon at a time, beating
for another minute or two to smooth it out. Repeat if necessary. If
frosting isn't thick enough to be spreadable, add a few spoonfuls of
powdered sugar while beating until it thickens. Frost and top with
sugared almonds below.</span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><strong>Sugared Toasted Almonds</strong><br />
Heat a small skillet over medium heat and add almonds. Tossing and
stirring constantly, toast for 1-2 minutes, just until almonds start to
brown. Reduce heat to low and toss in sugar, stirring to coat. Stir
constantly and cook for another minute, then remove and place almonds in
a bowl. After a few minutes of cooling they will harden and you can
break them apart and place on frosting.</span><br />
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><u><b> </b></u> </span></span>Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-13114243334167803062012-09-26T19:42:00.003-07:002012-09-26T19:42:53.311-07:00Flank Steak Fajita Lettuce Wraps<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-gsEgOyscuoY/UGO3go_J3NI/AAAAAAAAAWU/FOu4aFk-Q6s/s1600/IMG_2144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-gsEgOyscuoY/UGO3go_J3NI/AAAAAAAAAWU/FOu4aFk-Q6s/s320/IMG_2144.JPG" width="320" /></a></div>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">I am such a creature of habit and I seriously have chicken like 5 to 6 days out of the week. I <i>rarely </i>eat red meat, I wouldn't even know how to buy a steak. Tri-tip, ribeye...I have no idea! </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">So, when I saw <a href="http://bevcooks.com/2012/09/beef-stir-fry-cabbage-cups/">this recipe</a> <span style="font-size: small;">I really wanted to try it. <a href="http://bevcooks.com/">Bev Cooks blog</a></span> has been posting everything I want to eat like right now: <a href="http://bevcooks.com/2012/09/shrimp-pad-thai-cups/">shrimp pad thai cups</a>, <a href="http://bevcooks.com/2012/09/asian-steak-salad-with-bok-choy/">asian steak salad with bok choy</a>, <a href="http://bevcooks.com/2012/09/vietnamese-noodle-salad-with-chicken/">Vietnamese noodle salad with chicken</a> (I am making this in a couple days), <a href="http://bevcooks.com/2012/09/corn-muffins-with-bacon-and-parmesan/">corn muffins with bacon and parmesan</a> (seriously! I am trying to eat better, so I am not sure if I will make this...or I will half the recipe so if I eat all of them it won't be so bad??) </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">OK, back to dinner tonight it was really good, but will require some flossing afterwards. That's one thing I hate about steaks...always getting stuck in the teeth.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><u><b>Flank Steak Fajita Lettuce Wraps</b></u></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 tbsp olive oil</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 lb flank steak</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 cloves garlic minced</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 inch piece of fresh ginger finely minced</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 red bell pepper thinly sliced</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 carrots julienned</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 tbsp hoisin sauce</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 tbsp soy sauce</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tsp sesame oil</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 tbsp brown sugar </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1 lime </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 scallions finely sliced</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Hearts of romaine</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">fresh cilantro for garnish</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Cook the steak according to your preference, the original recipe calls for searing it in the pan, I did that this time, but next time I will probably barbecue it then slice it thinly afterwards.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Heat 1 tbsp oil in a skillet, toss in the garlic, ginger and scallion, saute for 30 seconds. Add the red bell pepper and carrots. Season with a pinch of salt and saute for 3 to 4 minutes, but don't let the vegetables lose their "bite". Remove from the heat while you make the sauce.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">In a small bowl combine the hoisin sauce, soy sauce and sesame oil. Squeeze in the lime and add the brown sugar to taste. Whisk to combine.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Add the steak to the vegetables and pour the sauce over everything. Toss to coat.</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Serve in the romaine heart like a "boat". Garnish with any remaining lime juice, scallions and cilantro.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;"> </span></span>Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-45550181110842462042012-09-06T09:41:00.002-07:002012-09-06T09:41:52.635-07:00Chocolate Peanut Butter Cake Balls<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-3HGBA9tpXWo/UEjDQOqIZTI/AAAAAAAAAUQ/vYxPnzhivzU/s1600/050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-3HGBA9tpXWo/UEjDQOqIZTI/AAAAAAAAAUQ/vYxPnzhivzU/s640/050.JPG" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">I.heart.peanut.butter!</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">I'm talking peanut butter M&M's, peanut butter snickers, peanut butter twix, peanut butter and banana (my fave post workout snack), peanut butter and apples, peanut butter on a spoon...I could very easily go Dr. Seuss on y'all and say I can eat it on a train, in a plane...anywhere LOL. And it's safe to say when the peanut butter is combined with chocolate it does something magical.</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">When I saw <a href="http://www.edibleperspective.com/home/2011/8/30/peanut-butter-cup-donuts.html">this recipe</a> on <a href="http://www.howsweeteats.com/">How Sweet It Is</a> blog, I had to try it. The recipe is actually for a donut pan, but I don't have on, so I used my cake pop pan...so <i>technically </i>this recipe could be called "donut holes" but I just decided to call them cake balls.</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;"><u><b>Chocolate Peanut Butter Cake Balls</b></u></span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 cup oat flour</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 cup almond flour</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2T coconut flour (I didn't have coconut flour, so I just added more oat flour)</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/4 cup creamy peanut butter melted</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/3 cup sugar</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2 eggs</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2T unsweetened applesauce (I didn't have any on hand, so i just put an apple in the blender...it worked)</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2 cup unsweetened almond milk</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">2t vanilla</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/2t salt</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1t baking powder</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/8t cinnamon</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">1/3 cup peanut butter chips (optional)</span></span><br />
<br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Preheat oven to 350 degrees, grease and flour your pan.</span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">In a medium sized bowl mix together the oat flour, almond flour, </span></span><span style="font-family: Verdana, sans-serif;">sugar, salt, cinnamon, and baking powder.</span><br />
<span style="font-family: Verdana, sans-serif;">In a small bowl whisk together eggs, milk, vanilla and applesauce.</span><br />
<span style="font-family: Verdana, sans-serif;">Whisk in melted peanut butter</span><br />
<span style="font-family: Verdana, sans-serif;">Stir wet into dry until combined. Do not overstir. It will look slightly lumpy.</span><br />
<span style="font-family: Verdana, sans-serif;">Stir in peanut butter chips if you are using them</span><br />
<span style="font-family: Verdana, sans-serif;">With a spoon, spatula, or piping bag, transfer the batter to your pan.</span><br />
<span style="font-family: Verdana, sans-serif;">Bake for 16-20 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">Test with a toothpick for doneness.</span><br />
<span style="font-family: Verdana, sans-serif;">Let them cool before frosting. </span><br />
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<span style="font-family: Verdana, sans-serif;">I left a little room at the top for my first batch and they didn't completely fill up the sphere.</span><br />
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<a href="http://1.bp.blogspot.com/-VIAM86K-iYs/UEjQhhfXEeI/AAAAAAAAAVU/Yu3FyrI07iU/s1600/043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-VIAM86K-iYs/UEjQhhfXEeI/AAAAAAAAAVU/Yu3FyrI07iU/s320/043.JPG" width="240" /></a></div>
<span style="font-family: Verdana, sans-serif;">So on my second batch I completely filled them to the brim and it turned out much better.</span><div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: Verdana, sans-serif;"><u><b>Chocolate Peanut Butter Frosting</b></u></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">1 cup semisweet chocolate chips</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">2T peanut butter</span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">Melt the chocolate and peanut butter in a double boiler until thoroughly melted.</span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Verdana, sans-serif;">If using a microwave stir after every 20 seconds until melted.</span></div>
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<span style="font-family: Verdana, sans-serif;">Dip the donut holes and sprinkle if you desire :)</span></div>
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Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-84188278057031077062012-08-29T19:17:00.001-07:002012-08-29T19:17:23.968-07:00Healthy Cheesy Stuffed Shells<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-77r7TWt-W-A/UD7KAsabyeI/AAAAAAAAASs/WNoHmatEZFc/s1600/054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-77r7TWt-W-A/UD7KAsabyeI/AAAAAAAAASs/WNoHmatEZFc/s320/054.JPG" width="320" /></a></div>
<i><span style="font-family: Verdana, sans-serif;"> </span></i><span style="font-family: Verdana, sans-serif;">This recipe is super yummy and a little healthier than other stuffed shells recipes. It is also very adaptable to whatever you want to put inside. I don't like cottage cheese, but that is the main ingredient in the stuffing and I can't even notice it. You can also replace with ricotta and you can add italian sausage, but mine doesn't have any meat inside.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">1 container of low fat cottage cheese</span><br />
<span style="font-family: Verdana, sans-serif;">1 pkg of frozen chopped spinach, thawed and well drained</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup of shredded mozzarella, divided</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup of parmesan cheese</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp of Italian seasoning (you can use Italian salad dressing or a mix of basil and oregano if you don't have an "Italian blend" seasoning</span><br />
<span style="font-family: Verdana, sans-serif;">20 jumbo pasta shells cooked and drained</span><br />
<span style="font-family: Verdana, sans-serif;">1 jar of spaghetti sauce</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Heat oven to 400 degrees. </span><br />
<span style="font-family: Verdana, sans-serif;">Cook the shells according to package, but drain and rinse about 2 minutes before what the package says, they maybe a little more than "aldente" but they will continue cooking in the oven, so it's okay. </span><br />
<span style="font-family: Verdana, sans-serif;">Pour about half of the spaghetti sauce into a 13x9 baking dish. </span><br />
<span style="font-family: Verdana, sans-serif;">Mix cottage cheese, spinach, 1/2 cup of mozzarella, parmesan, and Italian seasoning; spoon into the shells and place the shells in the baking dish on top of the spaghetti sauce.</span><br />
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<span style="font-family: Verdana, sans-serif;">When all shells are filled top with the remaining spaghetti sauce and cover.</span><br />
<span style="font-family: Verdana, sans-serif;">Bake 25 minutes or until heated through.</span><br />
<span style="font-family: Verdana, sans-serif;">Top with remaining mozzarella and bake uncovered for a couple minutes or until cheese is melted.....yummm enjoy :)</span><br />
<br />Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-72300199523723453902012-08-28T20:15:00.001-07:002012-08-28T20:15:10.132-07:00Pasta With Roasted Sweet Summer Vegetables <div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Xmg_SqYn9gQ/UD2IzcErKoI/AAAAAAAAASU/gr3WAisBCCI/s1600/Pasta+with+roasted+veggies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="http://4.bp.blogspot.com/-Xmg_SqYn9gQ/UD2IzcErKoI/AAAAAAAAASU/gr3WAisBCCI/s640/Pasta+with+roasted+veggies.jpg" width="640" /></a></div>
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<a href="http://food52.com/blog/4068_when_a_vegan_comes_to_dinner">Picture Source</a></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Another blog I follow is <a href="http://www.choosingraw.com/">Choosing Raw</a></span></span> <span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">there are quite a few recipes I really want to try on there like the <a href="http://www.choosingraw.com/banana-soft-serve-2-0-flavors-for-every-season-including-roasted-peach-and-cinnamon-ice-cream-for-this-season/">Banana Soft Serve</a></span></span> <span style="font-family: Verdana, sans-serif;">and the <a href="http://www.choosingraw.com/roasted-peach-and-ginger-chia-pudding/">Roasted Peach and Ginger Chia Pudding</a></span>. <span style="font-family: Verdana, sans-serif;">Today, I made the <a href="http://food52.com/blog/4068_when_a_vegan_comes_to_dinner">Pasta With Roasted Sweet Summer Vegetables and Pine Nuts</a></span>. <span style="font-family: Verdana, sans-serif;">It turned out amazing and the sweetness of the caramelized roasted veggies with the crunchy texture of the toasted pine nuts was great! </span></div>
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<span style="font-family: Verdana, sans-serif;">My basil plant :)</span></div>
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<a href="http://3.bp.blogspot.com/-OhEE9wb6cnE/UD2IA7TcosI/AAAAAAAAASI/OW9oULWfYlo/s1600/040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-OhEE9wb6cnE/UD2IA7TcosI/AAAAAAAAASI/OW9oULWfYlo/s320/040.JPG" width="240" /></a></div>
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<span style="font-family: Verdana, sans-serif;">toasted pine nuts, yummm</span></div>
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<span style="font-family: Verdana, sans-serif;">Roasted veggies</span></div>
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<span style="font-family: Verdana, sans-serif;">My plate, now you see why I used the original photo and not mine LOL, clearly I need to learn a thing or two about food photography! </span></div>
<br />Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-22450937807668711002012-08-28T19:49:00.002-07:002012-08-28T19:49:38.174-07:00Black Bean, Corn and Shrimp Salad Ceviche and Homemade Tortilla Chips<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">It's been a while since I have posted, so I will just post everything all at once. This recipe is AHHH-Mazing! I found it in All You Magazine and they just listed it as a salad, but after I tried it, it could totally be a ceviche-type appetizer served with chips! YUMMM and you can totally add or subtract anything and it will still taste fantastic.</span></span><br />
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<span style="font-family: Verdana, sans-serif;">2 ears of corn shucked</span><br />
<span style="font-family: Verdana, sans-serif;">1 15oz can of black beans, rinsed and drained</span><br />
<span style="font-family: Verdana, sans-serif;">1 or 2 avocados pitted and diced</span><br />
<span style="font-family: Verdana, sans-serif;">1 cup of cherry tomatoes halved</span><br />
<span style="font-family: Verdana, sans-serif;">2 green onions sliced </span><br />
<span style="font-family: Verdana, sans-serif;">1/2 tsp. cumin</span><br />
<span style="font-family: Verdana, sans-serif;">1/4 cup olive oil</span><br />
<span style="font-family: Verdana, sans-serif;">2 tbsp. lime juice (I used a little more, just taste it first and add little by little)</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 lb. cooked, peeled, deveined shrimp chopped</span><br />
<span style="font-family: Verdana, sans-serif;">salt and pepper to taste</span><br />
<span style="font-family: Verdana, sans-serif;"> *I also thought adding cucumbers might be awesome*</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Cut kernels off ears of corn into a large bowl. Add beans avocado, tomatoes, scallions, cumin, olive oil, lime juice and shrimp and toss gently to combine. Season with salt and pepper. </span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: small;">At this point, the salad is made so you can eat it however you want. I put it inside a romaine heart and ate it like a "salad boat" lol. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">You can also make your own tortilla chips, which I loved and are sooooo much more healthy for you, I didn't miss any flavor.</span></span></div>
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<u><b><span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Homeade Tortilla Chips</span></span></b></u></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Corn tortillas cut into quarters</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Preheat oven to 400 degrees. Spread tortilla wedges on an ungreased baking sheet, make sure it is just one layer, no overlapping, so you may have to do a few batches. You can do a quick spray of Pam, but you don't have to.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana, sans-serif;">Bake about 10-15 minutes or until golden brown. </span></span></div>
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Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-69342624258643269262012-07-17T19:51:00.000-07:002012-07-17T19:51:47.598-07:00Strawberry Lime Cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-1JS8p-8xC8g/UAYgw9aGTgI/AAAAAAAAAPo/QuB_o70Eltk/s1600/IMG_1723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-1JS8p-8xC8g/UAYgw9aGTgI/AAAAAAAAAPo/QuB_o70Eltk/s320/IMG_1723.JPG" width="240" /></a></div>
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<span style="font-family: Verdana,sans-serif;">W.O.W. super yummy, my fave new cupcake recipe! I have realized, I am not sure how good of a cook I would be if I didn't have the internet. Other people are so much more creative than I am...I'll just continue to copy their creativity ;) So, this recipe originated from the <a href="http://www.howsweeteats.com/">How Sweet It Is</a> blog, but I found it on the <a href="http://www.eatingbirdfood.com/">Eating Bird Food </a>blog.</span><br />
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<span style="font-family: Verdana,sans-serif;">I was really excited to try it out, and thought that if it was a success I would make them for my sisters baby shower...well, SUCCESS! I have also succeeded at adding yet another thing to my plate for the shower haha. Typical. </span><br />
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<span style="font-family: Verdana,sans-serif;"><u><b>Strawberry Lime Cupcakes</b></u></span><br />
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<em>makes 12 cupcakes</em></div>
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1 cup sugar</div>
<div style="font-family: Verdana,sans-serif; text-align: left;">
1/2 cup butter</div>
<div style="font-family: Verdana,sans-serif; text-align: left;">
2 eggs</div>
<div style="font-family: Verdana,sans-serif; text-align: left;">
1 teaspoon vanilla</div>
<div style="font-family: Verdana,sans-serif; text-align: left;">
1 1/2 cups flour</div>
<div style="font-family: Verdana,sans-serif; text-align: left;">
1 teaspoon baking powder</div>
<div style="font-family: Verdana,sans-serif; text-align: left;">
1/2 cup milk</div>
<div style="font-family: Verdana,sans-serif; text-align: left;">
1 teaspoon lime zest</div>
<div style="font-family: Verdana,sans-serif; text-align: left;">
12 fresh strawberries</div>
<div style="font-family: Verdana,sans-serif; text-align: left;">
Preheat oven to 350.</div>
<div style="font-family: Verdana,sans-serif; text-align: left;">
Cream butter, sugar, and eggs together until fluffy. Add vanilla.</div>
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Combine dry ingredients in a bowl. Add
half of the dry ingredients, mixing until just combined. Add the milk.
Once mixed, add remaining dry ingredients. Stir in lime zest.</div>
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Pour into cupcake tins and bake for 20-25 mins at 350. Let cool.</div>
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Using a sharp knife, cut a cone-shaped
hole in the cupcake, leaving about an inch of cake on the bottom. Stuff
the strawberry down it, and cover with remaining cake if you can. Frost!</div>
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You are probably wondering what to do with all of the centers that were cut out, I am not one to waste so it definitely went to good use!</div>
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<strong>Lime Buttercream</strong></div>
<div style="font-family: Verdana,sans-serif; text-align: left;">
1 stick butter, softened</div>
<div style="font-family: Verdana,sans-serif; text-align: left;">
1 lb powdered sugar</div>
<div style="font-family: Verdana,sans-serif; text-align: left;">
2 tablespoons lime juice</div>
<div style="font-family: Verdana,sans-serif; text-align: left;">
1 teaspoon vanilla</div>
<div style="font-family: Verdana,sans-serif; text-align: left;">
lime zest for garnish</div>
<div style="font-family: Verdana,sans-serif; text-align: left;">
Cream butter. Add sugar 1 cup at a time. Stir in vanilla. Drizzle in lime juice, add more if needed.</div>
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Frost cupcakes and garnish with lime zest or sprinkles :)</div>
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<a href="http://4.bp.blogspot.com/-tMAOWAfY0Jw/UAYkH0tAMnI/AAAAAAAAAQU/BuqOxjdxtFI/s1600/IMG_1718.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-tMAOWAfY0Jw/UAYkH0tAMnI/AAAAAAAAAQU/BuqOxjdxtFI/s320/IMG_1718.JPG" width="240" /></a></div>
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<a href="http://4.bp.blogspot.com/-EC3C22og1gc/UAYkPO9AExI/AAAAAAAAAQc/lAo7BTGJ-bw/s1600/IMG_1720.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-EC3C22og1gc/UAYkPO9AExI/AAAAAAAAAQc/lAo7BTGJ-bw/s320/IMG_1720.JPG" width="240" /></a></div>
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<br />Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-59105115615162265602012-07-15T13:44:00.002-07:002012-07-15T13:44:50.882-07:00Gluten Free Brown Sugar Cookies<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-15Pu7uO5wm8/UAMlBFmZbTI/AAAAAAAAAOQ/Nt-QoGIfWJc/s1600/IMG_1714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-15Pu7uO5wm8/UAMlBFmZbTI/AAAAAAAAAOQ/Nt-QoGIfWJc/s400/IMG_1714.JPG" width="300" /></a></div>
<span style="font-family: Verdana,sans-serif;">One blog that I follow that I have used quite a bit of her recipes is <a href="http://joythebaker.com/">Joy the Baker</a></span> <span style="font-family: Verdana,sans-serif;">that is where I adapted <a href="http://joythebaker.com/2011/09/brown-sugar-cookies/">this recipe </a>the only difference is that I used gluten free oat flour instead of all purpose flour. I don't think it will make too much of a difference. </span><br />
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<span style="font-family: Verdana,sans-serif;"><u><b>Gluten Free Brown Sugar Cookies</b></u> </span><br />
<div style="font-family: Verdana,sans-serif;">
2 cups gluten free Oat FLour</div>
<div style="font-family: Verdana,sans-serif;">
2 teaspoons baking soda</div>
<div style="font-family: Verdana,sans-serif;">
1/2 teaspoon salt</div>
<div style="font-family: Verdana,sans-serif;">
1/2 teaspoon ground cinnamon</div>
<div style="font-family: Verdana,sans-serif;">
1/2 teaspoon ground ginger</div>
<div style="font-family: Verdana,sans-serif;">
1 1/2 sticks (6 ounces) unsalted butter, softened</div>
<div style="font-family: Verdana,sans-serif;">
1 1/4 cups dark brown sugar</div>
<div style="font-family: Verdana,sans-serif;">
1 teaspoon pure vanilla extract</div>
<div style="font-family: Verdana,sans-serif;">
1 large egg</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
In a medium bowl whisk together flour, baking soda, salt, cinnamon, and ginger. Set aside.</div>
<div style="font-family: Verdana,sans-serif;">
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<a href="http://2.bp.blogspot.com/-uSaKPK6GW5w/UAMpcmPRPrI/AAAAAAAAAOc/G3zhLseeyKc/s1600/IMG_1703.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-uSaKPK6GW5w/UAMpcmPRPrI/AAAAAAAAAOc/G3zhLseeyKc/s200/IMG_1703.JPG" width="150" /></a><a href="http://4.bp.blogspot.com/-iROaP5SWNn0/UAMp7Jap4dI/AAAAAAAAAOo/o48Onlq6g5g/s1600/IMG_1704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-iROaP5SWNn0/UAMp7Jap4dI/AAAAAAAAAOo/o48Onlq6g5g/s200/IMG_1704.JPG" width="150" /></a></div>
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<div style="font-family: Verdana,sans-serif;">
Place butter and brown sugar in the bowl of an electric stand mixer.
Beat on medium speed until light and fluffy, about 3 to 5 minutes.
Stop the mixer and scrape down the sides of the bowl. Add the egg and
vanilla extract, and beat on medium speed for one minute more.</div>
<div style="font-family: Verdana,sans-serif;">
Add the dry ingredients, all at once, to the butter and sugar
mixture. Beat on low speed until the dough begins to come together and
the flour disappears. Stop the mixer and finish incorporating the
ingredients with a spatula. Once all the flour is thoroughly mixed in,
cover the bowl with plastic wrap and refrigerate for 30 minutes.</div>
<div style="font-family: Verdana,sans-serif;">
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<a href="http://2.bp.blogspot.com/-PZX0-lZjTXI/UAMqvDtqd0I/AAAAAAAAAO4/q1C_d0ta92M/s1600/IMG_1705.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-PZX0-lZjTXI/UAMqvDtqd0I/AAAAAAAAAO4/q1C_d0ta92M/s320/IMG_1705.JPG" width="240" /></a></div>
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Oh my goodness, it is so tempting! People always say you shouldn't eat raw cookie dough, cake batter, or brownie batter because of the raw egg.</div>
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<a href="http://4.bp.blogspot.com/-KERlIpKA-2s/UAMrWei1PjI/AAAAAAAAAPA/pXlgrqf-qKQ/s1600/IMG_1712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-KERlIpKA-2s/UAMrWei1PjI/AAAAAAAAAPA/pXlgrqf-qKQ/s320/IMG_1712.JPG" width="240" /></a></div>
<div style="font-family: Verdana,sans-serif;">
But I say, if Rocky Balboa can eat raw eggs, so can I...LOL...I didn't eat alot of it :)</div>
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<span style="font-family: Verdana,sans-serif;">Place a rack in the center and upper third of the over and preheat
oven to 350 degrees F. Line two baking sheets with parchment paper.
Dollop tablespoons size balls of dough onto the baking sheet. Bake
cookies for 10 to 12 minutes, or until lightly browned around the edges.
Cool on the pan for 5 minutes, before transferring to a wire rack to
cool completely. Cookies will last, in an airtight container at room
temperature, for up to 5 days. </span><br />
<br />Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com1tag:blogger.com,1999:blog-1138001927858006633.post-52221200139864858742012-07-14T15:30:00.000-07:002012-07-14T15:30:12.151-07:00Watermelon Granita<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-TEqCoww6vuE/UAHut3R5yZI/AAAAAAAAAOE/PjLMdAwGAlw/s1600/IMG_1095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-TEqCoww6vuE/UAHut3R5yZI/AAAAAAAAAOE/PjLMdAwGAlw/s400/IMG_1095.JPG" width="400" /></a></div>
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<span style="font-family: Verdana,sans-serif;">So, what is granita? According to <a href="http://en.wikipedia.org/wiki/Granita">wikipedia</a> it originated in Sicily and is in the sorbet and Italian ice family. There are so many variations and flavor combinations you could make with this simple recipe, I am excited to try more.</span><br />
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<span style="font-family: Verdana,sans-serif;">Especially with these triple digit summers creeping in, its always nice to have a cool, refreshing, and healthy snack!</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Unfortunately, I didnt take any pictures during the process of making this, just the final product. </span><br />
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<span style="font-family: Verdana,sans-serif;"><u>Watermelon Granita</u></span><br />
<span style="font-family: Verdana,sans-serif;">6 cups of cubed and deseeded watermelon</span><br />
<span style="font-family: Verdana,sans-serif;">handful of fresh blueberries</span><br />
<span style="font-family: Verdana,sans-serif;">juice of one lime</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 cup of sugar</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span><br />
<span style="font-family: Verdana,sans-serif;">Put the watermelon into a blender or food processor for about one minute until completely blended.</span><br />
<span style="font-family: Verdana,sans-serif;">Pour the juice into a strainer to remove the pulp.</span><br />
<span style="font-family: Verdana,sans-serif;">Put the remaining juice back into the blender or food processor and add the blueberries, lime juice, and sugar.</span><br />
<span style="font-family: Verdana,sans-serif;">Pulse until all is blended. </span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Pour the mixture into a container that is ok to go in the freezer. I kept mine in the freezer overnight. I scooped it with a metal ice cream scooper which kind of gave it a snow cone consistency. But you can also just keep it in the freezer for 4 to 5 hours and it would be more like a slushee because it won't be completely frozen. </span><br />
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<span style="font-family: Verdana,sans-serif;"><u> </u> </span>Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-5463253574802637532012-07-01T16:49:00.002-07:002012-07-01T16:49:59.700-07:00Spice Rub For Chicken and Roasted Asparagus<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-u1ukPCHmkzI/T_DZYTQ4yuI/AAAAAAAAAM0/nKB6iEZRz-M/s1600/IMG_1612.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-u1ukPCHmkzI/T_DZYTQ4yuI/AAAAAAAAAM0/nKB6iEZRz-M/s400/IMG_1612.JPG" width="300" /></a></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">We have chicken breasts in this house a lot, so it's nice when you can change things up a bit and spice it up. </span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">This rub is super yummy and would work really well if you barbecued the chicken. I pan seared mine along with some quinoa and roasted asparagus. I could seriously eat a whole bundle of asparagus myself, love the stuff!</span></span><br />
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<span style="font-size: large;"><u><span style="font-family: Verdana,sans-serif;">Spice Rub:</span></u></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/2 tsp. Paprika</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/4 tsp. salt</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/4 tsp. black pepper</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/4 tsp. cayenne pepper</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/4 tsp. onion powder</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/4 tsp. cumin</span></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Mix all the ingredients together and sprinkle on both sides of the chicken and cook however you would like.</span></span><br />
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<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">This rub would be enough to cover about 3 normal size chicken breasts, maybe 4, but I like to really cover the chicken.</span></span><br />
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<a href="http://3.bp.blogspot.com/-ko8vDDx7g20/T_De7DlAZ8I/AAAAAAAAANI/rvQAAmLlmIs/s1600/IMG_1616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-ko8vDDx7g20/T_De7DlAZ8I/AAAAAAAAANI/rvQAAmLlmIs/s320/IMG_1616.JPG" width="240" /></a></div>
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Now for the roasted asparagus, this could not be any more simple! I think keeping veggies as natural tasting as possible and not overcooking is my favorite!</span></span><br />
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<span style="font-size: large;"><u><span style="font-family: Verdana,sans-serif;">Roasted Asparagus</span></u></span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1 bundle of asparagus</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">olive oil </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">salt and pepper to taste</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">1/2 lemon </span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Set oven to 425 degrees. Cut off the woody ends of the asparagus, you can usually tell where the asparagus is a little discolored, almost has a purplish hue. Or if you grab both ends and bend, the asparagus should naturally break at the right spot. </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Spread the asparagus on a foil lined cookie sheet. Drizzle olive oil lightly over the asparagus and roll them around a bit to get them all coated. Sprinkle with a little salt and pepper.</span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Put them in the oven for about 10-15 minutes, depending on how think the spears are, you DON'T want to overcook them, I really don't like when they are mushy. You still want their bright green color. </span></span><br />
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">When they are finished cooking squeeze the lemon over them. You don't want to do it before the lemon will taste a little bitter if you cook it.</span></span><br />
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<a href="http://4.bp.blogspot.com/-S288kpayADo/T_DhDbn4RfI/AAAAAAAAANQ/PstQ54jnkvk/s1600/IMG_1615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-S288kpayADo/T_DhDbn4RfI/AAAAAAAAANQ/PstQ54jnkvk/s400/IMG_1615.JPG" width="400" /> </a></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">After the chicken rested for about 5 minutes I sliced it, put it on top of some quinoa I cooked with an avocado and greek yogurt sauce. </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;"> </span></span>Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-280856404750817912012-06-16T17:26:00.003-07:002012-06-16T17:26:45.426-07:00Vegan Pancakes with Strawberry Cashew Cream Sauce<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jyssSXpjwjs/T90ShXtAjEI/AAAAAAAAALo/2XIX5iikNKw/s1600/IMG_1498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-jyssSXpjwjs/T90ShXtAjEI/AAAAAAAAALo/2XIX5iikNKw/s400/IMG_1498.JPG" width="300" /></a></div>
<span style="font-family: Verdana,sans-serif;">Haha, here I go with the vegan again, right? There is a good explanation...the weekends are reserved for more thoughtful breakfasts since I actually have time. <a href="http://www.theppk.com/2011/12/puffy-pillow-pancakes/">These pancakes</a> just happen to be one of my favorite recipes and it just happens to be vegan, and the post I did last night about the <a href="http://foodizmypassion.blogspot.com/2012/06/raw-taco-salad.html">raw taco salad </a>I got it from <a href="http://ohsheglows.com/2012/06/12/layered-raw-taco-salad-for-two/">Oh She Glows </a>and she included a post about different things to do with the leftover cashew sauce, so I just added some strawberries to it and voila, yummy breakfast!</span><br />
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<span style="font-family: Verdana,sans-serif;">Fluffy Vegan Pancakes</span><br />
<div style="font-family: Verdana,sans-serif;">
<strong>1 1/2 cups all purpose flour<br />
3 1/2 teaspoons baking powder<br />
2 tablespoons sugar<br />
1 teaspoon salt</strong></div>
<div style="font-family: Verdana,sans-serif;">
<strong>1 cup almond milk (or soy milk)</strong><br /><strong> 2 teaspoons apple cider vinegar</strong>
<br /><strong> 1 tablespoon ground flax seeds</strong>
<br /><strong> 1/2 cup water</strong>
<br /><strong> 3 tablespoons canola oil</strong>
<br /><strong> 1/2 teaspoon pure vanilla extract</strong>
</div>
<br />
<div style="font-family: Verdana,sans-serif;">
In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
Measure the milk into a measuring cup. Add vinegar and ground flax
seeds, and use a fork to vigorously mix the ingredients until foamy.
This will take a minute or so.</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
Pour the milk mixture into the center of the dry ingredients. Add the
water, canola oil and vanilla and use a fork to mix until a thick,
lumpy batter forms. That should take about a minute. It doesn’t need to
be smooth, just make sure you get all the ingredients incorporated.</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
</div>
<div style="font-family: Verdana,sans-serif;">
Preheat the pan over medium-low heat and let the batter rest for 10 minutes.</div>
<div style="font-family: Verdana,sans-serif;">
Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake,
and cook for about 4 minutes, until puffy. Flip the pancakes, adding a
new coat of oil to the pan, and cook for another 3 minutes or so.
Pancake should be about an inch thick, and golden brown.</div>
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<div style="font-family: Verdana,sans-serif;">
Rest pancakes on a cooling rack covered with tin foil until ready to
serve. To reheat, place pancakes in on a baking sheet covered with tin
foil in a 300 F degree oven for 5 minutes or so.</div>
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<div style="font-family: Verdana,sans-serif;">
The recipe below is for the entire recipe, I just used about 1/2-3/4 of the recipe and blended with about 6-10 strawberries. </div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<u>Strawberry Cashew Nut Cream Sauce</u></div>
<div style="font-family: Verdana,sans-serif;">
</div>
<ul style="font-family: Verdana,sans-serif;">
<li>1 cup macadamia (or cashew) nuts, soaked in water for 2-8 hours</li>
<li>11-12 tbsp water (use as needed to achieve desired consistency)</li>
<li>2-3 tbsp fresh lemon juice, to taste</li>
<li>fine grain sea salt, to taste (I used just over 1/4 tsp) </li>
</ul>
<div style="font-family: Verdana,sans-serif;">
<strong></strong>Drain and rinse the soaked nuts. Add them
into a processor and process. Stream in about 1/2 cup water and a couple
tbsp of lemon juice. Add more water as needed to achieve your desired
consistency. The nut sauce should be super smooth and not grainy. Add
salt to taste.</div>
<div style="font-family: Verdana,sans-serif;">
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<br /></div>Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-35555293063225779782012-06-15T18:26:00.001-07:002012-06-15T18:26:33.968-07:00Raw Taco Salad<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana,sans-serif;">Ok, so let's start this off by saying I am not vegan, vegetarian, or a raw foodie, however I love incorporating these new (to me) and unique ways of cooking. I just love food, so anytime I get the opportunity to try something new I'm all over it!</span><br />
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<span style="font-family: Verdana,sans-serif;">This is a raw dish, thanks to <a href="http://ohsheglows.com/2012/06/12/layered-raw-taco-salad-for-two/">Oh She Glows</a> website. I follow her blog and I have tried several of her recipes. I have been going back to this recipe several times ever since she posted it on Tuesday and finally decided to make it. </span><br />
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<span style="font-family: Verdana,sans-serif;">What you will need:</span><br />
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<span style="font-family: Verdana,sans-serif;">1/2 walnuts soaked for 2-8 hours (I had them soaked for about 10 while I was at work and they were just fine.</span><br />
<span style="font-family: Verdana,sans-serif;">1 cup of cashews soaked for 2-8 hours (same thing as above)</span><br />
<span style="font-family: Verdana,sans-serif;">1 1/2 tsp chili powder</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 tsp cumin </span><br />
<span style="font-family: Verdana,sans-serif;">salt to taste</span><br />
<span style="font-family: Verdana,sans-serif;">cayenne pepper to taste</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 cup to 1 cup of water (for desired consistency)</span><br />
<span style="font-family: Verdana,sans-serif;">2-3 tbsp fresh squeezed lemon juice</span><br />
<span style="font-family: Verdana,sans-serif;">Any lettuce you prefer (I used romaine) </span><br />
<span style="font-family: Verdana,sans-serif;">Any veggies you want to put on a taco salad (I used tomato, green onion, corn and avocado) Black beans would be good, I didn't have any :(</span><br />
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<span style="font-family: Verdana,sans-serif;">First things first is to make the walnut taco meat. Rinse and drain the soaked walnuts and put in a food processor with the chili powder, cumin and salt. Pulse a few times to combine the ingredients, but be sure to keep the walnuts chunky.</span><br />
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<span style="font-family: Verdana,sans-serif;">See it even looks like taco meat huh?</span><br />
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<span style="font-family: Verdana,sans-serif;">Next, make the cashew cream sauce. Rinse and drain the soaked cashews and put them in the food processor, start the food processor and pour in the water and lemon juice while it's still going, you want to achieve a smooth consistency, like salad dressing, not grainy. </span><br />
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<span style="font-family: Verdana,sans-serif;">Last, all you have to do is assemble your salad and I topped mine off with tortilla chips for a yummy crunch.</span></div>
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<span style="font-family: Verdana,sans-serif;"><br /></span>Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-71008933991775206892012-06-15T17:57:00.001-07:002012-06-15T17:57:38.882-07:00Roasted Chicken With Green Beans and Potatoes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana,sans-serif;">Ok this is going to be one of those posts that you will just have to "wing it" with the recipe. A pinch of this, a dash of that...sometimes that's just how I do it LOL. </span><br />
<span style="font-family: Verdana,sans-serif;">I have this spice mixture that my best friends mom makes that I put on basically everything, but I'm not sure what is in it, it's her secret recipe (which I am out of btw, I need to place another order) But that was almost the base of this entire dish, so I'll try to offer some suggestions for replacement.</span><br />
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<span style="font-family: Verdana,sans-serif;">1/4-1/2 cup of olive oil (You can always add more as you go)</span><br />
<span style="font-family: Verdana,sans-serif;">2 lemons</span><br />
<span style="font-family: Verdana,sans-serif;">4 cloves of garlic minced</span><br />
<span style="font-family: Verdana,sans-serif;">1 tsp of salt</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 tsp of black pepper</span><br />
<span style="font-family: Verdana,sans-serif;">3/4 pound of trimmed green beans</span><br />
<span style="font-family: Verdana,sans-serif;">8 small red potatoes cut into a little bigger than dice sized pieces</span><br />
<span style="font-family: Verdana,sans-serif;">2 bone-in chicken breasts (the ones we had were huge and we had enough for three people, plus leftovers)</span><br />
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<span style="font-family: Verdana,sans-serif;">Preheat oven to 450 degrees. Drizzle about 1 tbsp of the olive oil on the bottom of a baking dish. You can slice the lemons and place them on the bottom of the pan if you wish, but I found that it didn't really contribute to the flavor that much. </span><br />
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<span style="font-family: Verdana,sans-serif;">In a large bowl combine the rest of the olive oil (again if you want to start out with a little and add more you can), garlic, salt, pepper, and here's where it gets tricky...this is where I added the "secret spice mixture" but I would incorporate some Italian seasonings maybe some basil and oregano, or if you have an Italian Seasoning blend that would work well. I would add maybe 1 tbsp and a half of that to the olive oil mixture.</span><br />
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<span style="font-family: Verdana,sans-serif;">Now that the olive oil mixture is ready, add the green beans, coat and put in the bottom of the baking dish. I used a slotted spoon to pull them out so the olive oil mixture can drip back into the bowl because after the green beans, you will toss the potatoes in that mixture too. </span><br />
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<span style="font-family: Verdana,sans-serif;">Repeat and add the chicken last. Keep an eye on the mixture, if you need to add more oil and spices. When the chicken is good and covered place them on top of the veggies and pour any remaining oil mixture over the chicken.</span><br />
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<span style="font-family: Verdana,sans-serif;">Leave it uncovered and put it in the oven for 50 minutes, depending on the size of the chicken they might cook faster. Just use a meat thermometer and when the chicken reaches 165 degrees you can take out the chicken and place it on a plate covered with foil until the veggies are done. I made the mistake of cutting the potatoes too large and so by the time the potatoes were finally done, the beans were a little overdone :( but, it all turned out fine.</span></div>
<span style="font-family: Verdana,sans-serif;"> </span>Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-48151916826549346792012-05-23T20:36:00.002-07:002012-05-23T20:36:40.114-07:00BLT Wraps and Cold Thai Noodle Salad<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Since I live in Southern California and my commute to and from work is about 50 miles combined, that translates into about an hour and a half of drive time.</span></span> <span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">During that time I can get quite a lot accomplished, whether I am figuring out what I am doing for the weekend, putting together a shopping list, going over my bills, but most likely I am trying to decide what is for dinner that night.</span></span> <span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Today wasn't a particularly hot day (low 80's) considering the last couple of days have been mid 90's and it's not even June yet :( But, even though it wasn't a scorcher I didn't feel like turning the oven on and heating up the house, that translated into the BLT wrap. </span></span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Assemble and enjoy...yum :) </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">So, the next question was what to eat with it...so many thoughts went through my head: quinoa salad, steamed veggies, brown rice...none sounded very appealing. <a href="http://www.harpershappenings.com/2012/05/09/vegan-noms-cold-thai-noodle-salad/">Pinterest</a></span></span> <span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">to the rescue again. I made a cold thai noodle salad.</span></span><br />
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<span style="font-size: small;">box of rice noodles (I used soba noodles)<br />
1 cucumber<br />
1 tomato<br />
shredded carrots<br />
cilantro<br />
toasted sesame seeds</span></div>
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<span style="font-size: small;">1/3 cup rice vinegar<br />
1/3 cup soy sauce<br />
1 1/2 tsp sesame oil<br />
juice from one lime<br />
2 tbsp brown sugar<br />
2 cloves minced garlic<br />
red pepper flakes to taste</span></div>
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<span style="font-size: small;">Julienne the cucumber, grate the carrot, de-seed then chop the tomato, chop the cilantro and toast the sesame seed. Place in a bowl and set aside. Since soba noodles only take about 4 minutes to cook I prepped and cut everything first.</span></div>
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<span style="font-size: small;">Combine everything for the sauce and set aside. Boil the noodles then place under cold running water. Make sure all the water is drained before you add to the veggies. </span></div>
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<span style="font-size: small;">Combine the veggies, noodles and dressing. You can refrigerate for about an hour or just eat right away (I clearly couldn't wait).</span></div>
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<br />Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-49755336938316797182012-05-21T16:32:00.001-07:002012-05-21T16:32:33.293-07:00Chocolate Meringue Cupcakes<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;"><span style="color: black;">WOW!!!!</span></span></div>
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<span style="font-family: Verdana,sans-serif; font-size: small;"><span style="color: black;">Alright, had to get that out there. Now, on with the recipe! So, my friend is a huge Giada De Laurentiis fan</span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">,</span></span><span style="font-family: Verdana,sans-serif; font-size: small;"> she saw her making <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/mini-chocolate-meringue-cupcakes-recipe/index.html">this recipe </a></span><span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">so we HAD to try it! The nice thing is that you have probably everything in your pantry already. (Always a plus with me when I am cooking/baking)</span></span><br />
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<span style="font-size: small;">Cupcakes:</span></h3>
<ul class="kv-ingred-list1" style="color: black; font-family: Verdana,sans-serif;">
<li class="ingredient"><span style="font-size: small;">2 large egg yolks, at room temperature</span></li>
<li class="ingredient"><span style="font-size: small;">1/4 cup vegetable oil</span></li>
<li class="ingredient"><span style="font-size: small;">2/3 cup sugar</span></li>
<li class="ingredient"><span style="font-size: small;">2 tablespoons unsweetened cocoa powder</span></li>
<li class="ingredient"><span style="font-size: small;">1 teaspoon pure vanilla extract</span></li>
<li class="ingredient"><span style="font-size: small;">1/2 teaspoon ground cinnamon</span></li>
<li class="ingredient"><span style="font-size: small;">1/8 teaspoon fine sea salt</span></li>
<li class="ingredient"><span style="font-size: small;">1/2 cup semisweet chocolate chips, melted (best to use double boiler)</span></li>
<li class="ingredient"><span style="font-size: small;">1/4 cup cake flour</span></li>
<li class="ingredient"><span style="font-size: small;">3 large egg whites, at room temperature</span></li>
</ul>
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<span style="font-size: small;">Topping:</span></h3>
<ul class="kv-ingred-list1" style="color: black; font-family: Verdana,sans-serif;">
<li class="ingredient"><span style="font-size: small;">1 cup semisweet chocolate chips, melted</span></li>
<li class="ingredient"><span style="font-size: small;">1 tablespoon vegetable oil</span></li>
</ul>
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<span style="font-size: small;">Directions</span></h2>
<div class="instructions" style="font-family: Verdana,sans-serif;">
<div class="instruction" style="color: black;">
<span style="font-size: small;"> For the cupcakes: arrange an oven rack in the
center of the oven and preheat the oven to 350 degrees F. Line a
24-count mini-muffin pan with 1.25-inch diameter paper liners and set
aside. (we used regular sized cupcake pan/paper liners and it turned out fine.</span></div>
<div class="instruction" style="color: black;">
<span style="font-size: small;"><br /></span></div>
<div style="color: black;">
<span style="font-size: small;">In a medium bowl, using an electric hand mixer, beat the egg yolks, vegetable oil, 1/3 cup of the sugar, cocoa powder, vanilla extract, cinnamon,
and salt, at high speed until smooth, about 2 minutes. Mix in the
melted chocolate chips and stir until smooth (mixture will be thick).</span></div>
<div style="color: black;">
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<a href="http://2.bp.blogspot.com/-Lie9CyvRZ7c/T7rPRWp0FrI/AAAAAAAAAIc/_sTf0B2XbgE/s1600/IMG_0793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-Lie9CyvRZ7c/T7rPRWp0FrI/AAAAAAAAAIc/_sTf0B2XbgE/s320/IMG_0793.JPG" width="240" /></a></div>
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<div style="color: black;">
<span style="font-size: small;">In a separate bowl, using an electric hand mixer, beat the egg
whites at high speed until they hold soft peaks, about 3 minutes. With
the machine running, gradually add the remaining 1/3 cup sugar and
continue to beat until the mixture holds stiff peaks, about 2 minutes.
Stir 1/3 of the egg white mixture into the chocolate mixture. Using a
spatula, fold the remaining egg white mixture. In batches, <a class="crosslink" href="http://www.foodterms.com/encyclopedia/sift/index.html"></a>sift the flour over the batter and fold it in using a spatula. Fill each paper liner to the top with batter and bake for 12 minutes until puffed. Remove from the oven and let cool for 15 minutes.</span></div>
<div style="color: black;">
<span style="font-size: small;">For the topping: In a small bowl, combine the melted chocolate chips and oil. Stir until smooth.</span></div>
<div style="color: black;">
<span style="font-size: small;">Using a fork, drizzle the chocolate mixture over the cupcakes. </span></div>
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<span style="font-size: small;"><span style="color: black;"> I ate them both warm and cold....it doesn't matter, these beats are amazing. I almost feel like Dr. Seuss, I will eat them cold, I will eat them warm, I will eat them here, I will eat them there, I will eat them anywhere LOL.</span></span></div>
</div>Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-64102677901938095022012-05-15T19:19:00.003-07:002012-05-15T19:19:44.230-07:00S'Mac<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-OdviYjqsACk/T7MLDeRAjAI/AAAAAAAAAHs/xgUYMWXPAmo/s1600/IMG_0505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-OdviYjqsACk/T7MLDeRAjAI/AAAAAAAAAHs/xgUYMWXPAmo/s320/IMG_0505.JPG" width="320" /></a></div>
Raise your hand if you like macaroni and cheese! It is definitely a nostalgic food, taking you back to the blue box days, but it is all grown up now! Especially if you are in New York, you HAVE to stop by <a href="http://www.smacnyc.com/">S'Mac</a>. This is yet another place I found by watching The Food Network, this time however I was watching "The Best Thing I Ever Ate" and it was comfort foods edition.<br />
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The macaroni and cheese here comes served in a cute individual cast iron skillet. Hey, you gotta eat with your eyes first, right? And when you have bubbly cheesey goodness sitting right in front of you, how can you resist?<br />
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Since it was our first time we had to try them all, thankfully they had a sampler platter that even came with a cute little legend that you put in front of the skillet so you know what you are eating...genious!<br />
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You can't really see it, but the sampler came with:<br />
<i><b>La Mancha:</b></i> A taste of Spain right at your fingertips! Flavorful Manchego cheese accented by fresh fennel and onions.<br />
<i><b>Parisienne</b></i>: Mac-n-Cheese for the "upper crust". Creamy Brie, roasted figs, roasted shiitake mushrooms & fresh rosemary <br />
<i><b>Napoletana</b></i>: Like Neapolitan Pizza? Then you'll love this! Fresh Mozzarella, roasted tomatoes, roasted garlic, and fresh basil.<br />
<i><b>All American</b></i>: Just the way you remember it as a kid! Nostalgia at its finest - a tasty blend of American & Cheddar cheeses.<br />
<i><b>Cheeseburger</b></i>: For the Hearty Meat Eater! Cheddar and American cheeses combined with seasoned Ground Beef.<br />
<i><b>4 Cheese</b></i>: Our four cheese delight! Cheddar, Muenster, Gruyere and a touch of Pecorino.<br />
Cajun: If you are looking for some kick, here it is. Cheddar & Pepper Jack
cheeses, andouille sausage, green pepper, onions, celery, garlic and,
of course, some genuine Cajun seasoning.<br />
<i><b>Alpine:</b></i> A Swiss Mac that keeps you coming back for more. Gruyere coupled with its partner in crime, slab bacon. <br />
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We also ordered a small order of the <i><b>Buffalo Chicken:</b></i> Cheddar & American cheeses with boneless chicken pieces and buffalo
wing sauce. We’ll even top it off with crumbled blue cheese if you’d
like!
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Next time I go (because I will definitely be going back) I will keep it simple and probably just order the 4 cheese. <br />
<br />Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-6683607570423333232012-05-15T18:54:00.002-07:002012-05-15T18:54:55.323-07:00Creamy Garlic Pasta<div class="separator" style="clear: both; text-align: center;">
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I'm not sure why it took so long for me to join the revolution that is pinterest, nonetheless I have joined, I love it, I might be slightly obsessed, but who cares. It is awesome the way we can share ideas this way. This post happens to be about my first pinterest recipe success :) I am sure there will be some failures too, which I will gladly share as well haha!<br />
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I (along with many others I'm sure) grew up on rice-a-roni, pasta-roni, etc. There is nothing wrong with that, I turned out just fine, but I now realize how homemade and fresh ingredients make you feel so much better and are better for you too. That being said, this recipe tastes EXACTLY like pasta-roni!! I just added some rotisserie chicken for the protein factor and voila, you have a meal. I should have steamed some veggies that would have added nicely too, maybe you can try that.<br />
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2 tsp olive oil<br />4 cloves garlic, minced<br />2 tbsp butter<br /><span>¼</span> tsp salt<br />½ tsp pepper<br />3 cups chicken stock<br />½ lb spaghetti or angel hair pasta<br />1 cup grated parmesan cheese<br />¾ cup heavy cream (I just used 1% milk to make it a little healthier)<br />2 tbsp chopped fresh parsley<br />
add chicken or veggies to make it a complete meal<br />
<br />
<div class="MsoNormal">
In a pot, bring the olive oil to medium-low heat.
Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the
butter until melted. Add the salt, pepper and chicken stock. Raise the
heat to high and let it come to a boil. </div>
Once it is at a rolling boil, add the pasta and
cook for as long as the box’s directions indicate. Reduce the stove to
medium heat and mix in the parmesan until completely melted. Turn off
the heat and stir in the cream and parsley. Serve immediately<br />Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-38376453909011534772012-05-14T18:24:00.001-07:002012-05-14T18:28:27.307-07:00Levain Bakery Copycat Cookies<a href="http://2.bp.blogspot.com/-l5qdPMtLcVI/T7GrOGEgwAI/AAAAAAAAAGo/JdtLDPLP6Is/s1600/IMG_0957.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-l5qdPMtLcVI/T7GrOGEgwAI/AAAAAAAAAGo/JdtLDPLP6Is/s400/IMG_0957.JPG" width="400" /></a><br />
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If you only eat one chocolate chip cookie for the rest of your life, this HAS to be it!<br />
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A few years back I was watching Bobby Flay's Throwdown (yes I love him, and yes in my spare time I watch the Food Network) well, he was featuring <a href="http://www.levainbakery.com/">Levain Bakery</a> and I have been hooked ever since. I have been to New York twice since then and have to make that stop every time I go! Sadly, they do not have their recipes available, but through much time browsing through several recipes I think I found the one!<br />
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Without further delay, here is how you make these amazing creatures!<br />
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8 oz COLD (that is the key) butter cut into small cubes<br />
3/4 cup of granulated sugar<br />
3/4 cup of packed light brown sugar<br />
1 tsp vanilla extract<br />
2 large eggs<br />
3 cups all purpose flour<br />
3/4 tsp sea salt<br />
1 1/4 tsp baking powder<br />
1/2 tsp baking soda<br />
12 oz chocolate chips<br />
1 cup walnuts (optional...sometimes I use them and sometimes I dont)<br />
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If you are going to use the dough right away preheat the oven to 365. I recommend to refrigerate the dough for at least 2 hours, you can refrigerate overnight too. Although, with all of that goodness in a bowl waiting to become these beasts of a cookie, it won't be easy.<br />
In a mixing bowl, beat butter, granulated, and brown sugar until just combined. With each step remember to not overmix. Add the egg and vanilla to the butter/sugar mixture and beat, set aside. In a smaller bowl sift together flour, baking soda, baking powder and salt. Add the flour mixture a little bit at a time to the wet ingredients until just blended. It may be a thick, almost crumbly batter, it is ok. When everything is well incorporated you can stir in the chocolate chips and walnuts.<br />
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Divide the batter into 12 4oz balls. Do not press them flat. If you do not have a food scale, think about making them into GIANT golf balls. After I form the cookie balls I will put them back into the bowl and into the fridge for a couple of hours.<br />
When you are ready to bake them, preheat the oven to 365 and place the balls on an ungreased cookie sheet, I used a silpat. If your batter makes more than 12 cookie balls just put the bowl back in the fridge until you put in the second batch. Bake for 18-22 minutes, check on them and when they start to get golden brown take them out. You may not think they are done in the middle, but just let them sit for a few minutes and you will be in heaven!!<br />
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<br />Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-44156051302709132942011-10-09T21:01:00.000-07:002011-11-13T09:55:40.839-08:00Chicken Noodle SoupIt's about that time...well for California we had maybe 3 days of cold, and next week its back in the 80's again. I made this while it was actually cold. But, I can't wait till I can make my mom's famous (and fattening) potato cheese soup, and chili with cornbread, and chicken tortilla soup...MMmMmMmmmmm.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-DAA-QFtomnw/TpJqt95SF_I/AAAAAAAAAD4/35IIzNYWz9Q/s1600/103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kca="true" src="http://2.bp.blogspot.com/-DAA-QFtomnw/TpJqt95SF_I/AAAAAAAAAD4/35IIzNYWz9Q/s320/103.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9WanRGv1X2A/TpJq0gZigmI/AAAAAAAAAD8/v3vDUZ9SapQ/s1600/104.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kca="true" src="http://1.bp.blogspot.com/-9WanRGv1X2A/TpJq0gZigmI/AAAAAAAAAD8/v3vDUZ9SapQ/s320/104.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: left;">So, I actually made my own noodles for the first time. Since it was my first time, I realized that I made them too thick. That means I should probably go by myself one of those pasta roller machines, I love it when I have a good excuse to buy something for myself :)</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7YliQhWFyqs/TpJrs-JsW-I/AAAAAAAAAEA/6HXUGmFIYmQ/s1600/106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kca="true" src="http://1.bp.blogspot.com/-7YliQhWFyqs/TpJrs-JsW-I/AAAAAAAAAEA/6HXUGmFIYmQ/s320/106.JPG" width="320px" /></a></div><div class="separator" style="clear: both; text-align: left;"><span id="goog_689185784"></span><span id="goog_689185785"></span>Most of the time when I make stuff I don't really follow measurements, so I will do as best as I can with directions, in case someone wants to make it.</div><div class="separator" style="clear: both; text-align: left;">1/2 box of chicken broth</div><div class="separator" style="clear: both; text-align: left;">1 chicken breast (I prefer more veggies, so you can add more chicken if you want)</div><div class="separator" style="clear: both; text-align: left;">3 carrots</div><div class="separator" style="clear: both; text-align: left;">3 stalks of celery</div><div class="separator" style="clear: both; text-align: left;">handful of mushrooms</div><div class="separator" style="clear: both; text-align: left;">1/4 onion</div><div class="separator" style="clear: both; text-align: left;">poultry seasoning</div><div class="separator" style="clear: both; text-align: left;">salt & pepper to taste</div><div class="separator" style="clear: both; text-align: left;">homeade noodles (recipe below)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">*Pour chicken broth and about a cup of water in a big pot on a meduim simmer. Place chicken, carrots and celery in the broth (Im not a huge fan of the texture of boiled chicken, so I put it on a mild simmer, more like poached chicken) season the broth with a couple shakes of poultry seasoning, salt and pepper. </div><div class="separator" style="clear: both; text-align: left;">*Start the noodles now so they can sit while the chicken cooks.</div><div class="separator" style="clear: both; text-align: left;">*After chicken is cooked and shredded, add onions mushrooms and noodles. Try the broth and season to taste.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Homeade noodles (SUPER EASY)</div><div class="separator" style="clear: both; text-align: left;">1 cup of flour, and a little for the rolling pin</div><div class="separator" style="clear: both; text-align: left;">2 eggs</div><div class="separator" style="clear: both; text-align: left;">*Place the flour directly onto the countertop and create a little hole to crack the egg into.</div><div class="separator" style="clear: both; text-align: left;">*Knead together the flour and egg until all combined and you can start rolling it out. Remember that it will not be too thin, so just roll out as thin as you can and use a pizza cutter to create the strips. </div><div class="separator" style="clear: both; text-align: left;">*Let sit out for about an hour to dry. They will not be completely dry.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="<a href="http://pinterest.com/pin/create/button/?url=www.foodizmypassion.blogspot.com">http://pinterest.com/pin/create/button/?url=www.foodizmypassion.blogspot.com</a>" class="pin-it-button" count-layout="horizontal">Pin It</a><br />
<script type="text/javascript" src="<a href="http://assets.pinterest.com/js/pinit.js%22%3E%3C/script">http://assets.pinterest.com/js/pinit.js%22%3E%3C/script</a>></div>Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-41934337788524138232011-10-09T20:41:00.000-07:002011-10-09T20:41:56.224-07:00Soda Float PartyMy friend Jessmyn and I got the idea to have a soda float party and after looking online, we got some pretty fun ideas. So, we put together a menu of different variations of soda and ice cream and even decided to name them. <br />
I didn't take a picture of all of them :(<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-n7KuchRFOwM/TpJmSZdCjnI/AAAAAAAAADo/H_B4goW7k00/s1600/114.JPG" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320px" kca="true" src="http://1.bp.blogspot.com/-n7KuchRFOwM/TpJmSZdCjnI/AAAAAAAAADo/H_B4goW7k00/s320/114.JPG" width="240px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Aso5oUMBzVs/TpJmYC83_rI/AAAAAAAAADs/VbtFz2Zg5B0/s1600/115.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kca="true" src="http://1.bp.blogspot.com/-Aso5oUMBzVs/TpJmYC83_rI/AAAAAAAAADs/VbtFz2Zg5B0/s320/115.JPG" width="320px" /></a></div>This is the classic Brown Cow - Root Beer with vanilla ice cream<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nOpFfJOKDXs/TpJnhLtXtdI/AAAAAAAAADw/EpyxWQUow-E/s1600/117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" kca="true" src="http://3.bp.blogspot.com/-nOpFfJOKDXs/TpJnhLtXtdI/AAAAAAAAADw/EpyxWQUow-E/s320/117.JPG" width="240px" /></a>Black Cow - Root Beer with chocolate ice cream</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Crush on You - Orange Crush soda with vanilla ice cream<a href="http://1.bp.blogspot.com/-ckpq3d_xZyE/TpJoLShuKGI/AAAAAAAAAD0/6dmC_jfHmsU/s1600/119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" kca="true" src="http://1.bp.blogspot.com/-ckpq3d_xZyE/TpJoLShuKGI/AAAAAAAAAD0/6dmC_jfHmsU/s320/119.JPG" width="240px" /></a></div><div class="separator" style="clear: both; text-align: left;">Rainbow in a cup - Sherbet and Sprite</div><div class="separator" style="clear: both; text-align: left;">Strawberry Blonde - Strawberry ice cream and Sprite</div><div class="separator" style="clear: both; text-align: left;">Dirty Hawaiian - Cactus Cooler and chocolate ice cream (this sounds weird, but was really good)</div><div class="separator" style="clear: both; text-align: left;">Sunset - Sherbet and Cactus Cooler</div><div class="separator" style="clear: both; text-align: left;">Elegant Episode - Sangria Senorial soda with strawberry or vanilla ice cream</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It was a cute idea, fun with good association, but me and Jessmyn were so excited we didn't plan any REAL food...people started getting a little sugared out, so we ordered pizza :)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Good Times</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-25423776695877025992011-10-04T19:41:00.000-07:002011-10-04T19:41:43.139-07:00Pumpkin Butterscotch Cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-jDZ1j6Ff_ZQ/TovD1_gy7II/AAAAAAAAADk/kgC9-XD0gsQ/s1600/IMG_0334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kca="true" src="http://2.bp.blogspot.com/-jDZ1j6Ff_ZQ/TovD1_gy7II/AAAAAAAAADk/kgC9-XD0gsQ/s320/IMG_0334.JPG" width="320px" /></a></div>Thanks to my cousin's <a href="http://mattandhollicoats.blogspot.com/2010/11/great-pumpkin-blog.html">recipe</a>, I had something to take to a friend's going away party.Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-29447309675405370512011-10-04T19:33:00.000-07:002011-10-04T19:33:49.348-07:00Orzo PaellaOk, so this is not your traditional paella (no saffron or other fancy ingredients) so I might want to just change the name to avoid misconception. But, nonetheless, here is the <a href="http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/eat-healthy-for-a-week-under-100/?page=3">recipe</a>.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KYv54ivuPXQ/TovByWTtM-I/AAAAAAAAADc/DEJDtHCJUfg/s1600/IMG_0335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kca="true" src="http://3.bp.blogspot.com/-KYv54ivuPXQ/TovByWTtM-I/AAAAAAAAADc/DEJDtHCJUfg/s320/IMG_0335.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-osuunx_GMGE/TovB-vx5mYI/AAAAAAAAADg/uYfIIrDhZqI/s1600/IMG_0338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kca="true" src="http://4.bp.blogspot.com/-osuunx_GMGE/TovB-vx5mYI/AAAAAAAAADg/uYfIIrDhZqI/s320/IMG_0338.JPG" width="320px" /></a></div>Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-22953384531438516722011-10-04T19:29:00.000-07:002011-10-04T19:29:34.370-07:00Flemings!All I can say is thank goodness for happy hour, without it, I would not have experienced the amazingness that is <a href="http://www.flemingssteakhouse.com/">Flemings Prime Steakhouse & Wine Bar</a>. The prices are ridiculous! 5 for $6 till 7pm.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-2HripQGSexI/Tou_sdG-2xI/AAAAAAAAADM/SGKC5b9TCzQ/s1600/IMG_0202.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kca="true" src="http://4.bp.blogspot.com/-2HripQGSexI/Tou_sdG-2xI/AAAAAAAAADM/SGKC5b9TCzQ/s320/IMG_0202.JPG" width="320px" /></a>sweet chili calamari</div><br />
<div class="separator" style="clear: both; text-align: center;">tenderloin carpaccio<a href="http://4.bp.blogspot.com/-5BCp2oGf7NE/Tou_1nSqvbI/AAAAAAAAADQ/mg5oNOZOgtY/s1600/IMG_0203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kca="true" src="http://4.bp.blogspot.com/-5BCp2oGf7NE/Tou_1nSqvbI/AAAAAAAAADQ/mg5oNOZOgtY/s320/IMG_0203.JPG" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2rkqVs54xbE/Tou_-SonfDI/AAAAAAAAADU/ipWPMz-axM4/s1600/IMG_0207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kca="true" src="http://3.bp.blogspot.com/-2rkqVs54xbE/Tou_-SonfDI/AAAAAAAAADU/ipWPMz-axM4/s320/IMG_0207.JPG" width="320px" /></a>fleming's prime burger with blue cheese</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ZzSDMGFgBoQ/TovAFv40SPI/AAAAAAAAADY/KvMvvfENDRc/s1600/IMG_0208.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" kca="true" src="http://4.bp.blogspot.com/-ZzSDMGFgBoQ/TovAFv40SPI/AAAAAAAAADY/KvMvvfENDRc/s320/IMG_0208.JPG" width="320px" /></a></div>Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0tag:blogger.com,1999:blog-1138001927858006633.post-20044678155640560692011-09-13T06:05:00.000-07:002012-05-14T17:42:39.698-07:00Cold Greek Pasta Salad<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-B4KxEFC3oqw/Tm9SVeDwrQI/AAAAAAAAADI/ubFNtuMY_YU/s1600/salad1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179px" rba="true" src="http://4.bp.blogspot.com/-B4KxEFC3oqw/Tm9SVeDwrQI/AAAAAAAAADI/ubFNtuMY_YU/s320/salad1.jpg" width="320px" /></a></div>
This salad is so yummy, and you can change it up and add other veggies if you want. I doubled the dressing recipe because I added so many other veggies and more pasta too.<br />
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5 oz. (2 1/2 cups) dried pasta (I used rotini, but you can use radiatore, shell, etc)<br />
1 pint grape tomatoes, halved lengthwise<br />
1/2 seedless cucumber quartered lengthwise and cut into 1/4 pieces<br />
1 yellow bell pepper cut into 1/4 inch pieces<br />
1 cup of canned cannellini beans, rinsed and drained<br />
1/2 small red onion, diced (I used green onion so there wasn't too much of a strong onion flavor)<br />
2 oz reduced fat feta, cubed (I used the block feta and cubed it myself and I didn't used reduced fat, it was too salty)<br />
1/4 cup kalamata olives halved<br />
1/4 cup chopped fresh mint<br />
2 tablespoons extra virgin olive oil<br />
2 tablespoons red wine vinegar<br />
2 tablespoons fresh lemon juice<br />
1 teaspoon minced fresh garlic<br />
1 teaspoon honey<br />
1/2 teaspoon dijon mustard<br />
1/4 teaspoon dried oregano<br />
1/4 teaspoon salt<br />
1/8 teaspoon freshly ground pepper<br />
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*Cook pasta according to package directions. Drain, rinse under cold water, drain again and transfer to paper towels to absorb excess water<br />
* Combine tomatoes, cucumber, bell pepper, beans, onion, feta, olives and mint in a large serving bowl; add pasta and mix. (at this point, make sure the pasta is completely cold)<br />
* In a small bowl, whisk together oil, vinegar, lemon juice, garlic, honey, mustard, oregano, salt and black pepper. Pour over the pasta and vegetables; toss well. Season with additional salt and black pepper as needed.<br />
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<a href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Ffoodizmypassion.blogspot.com%2F2011%2F09%2Fcold-greek-pasta-salad.html&media=http%3A%2F%2Ffoodizmypassion.blogspot.com%2F2011%2F09%2Fcold-greek-pasta-salad.html&description=cold%20greek%20pasta%20salad" class="pin-it-button" count-layout="horizontal"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>Stacihttp://www.blogger.com/profile/05235480536072999398noreply@blogger.com0