tag:blogger.com,1999:blog-60979033526186875312024-03-14T02:50:46.879-07:00Joyful BelliesChristiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.comBlogger86125tag:blogger.com,1999:blog-6097903352618687531.post-8240912514566458612020-09-29T13:30:00.000-07:002020-09-29T13:30:00.786-07:00Roz’s Birthday Fruit Tart<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaj4GgCU6iwqtP-FLdiEzBpdTC_1yjqUpmAkPw_R1P-Bhz42fwQbGD1gpdQ700XWC7VoNlFDna1eIhITgqCHQkFxuqPwXIBR2eE60kTIebSEcgeK7-xKo_EmeMnq4jWlMoJ8TlGBm8gBBb/s2048/0AC98689-3A9F-43CB-99E5-2C9D65A8ABE1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2029" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaj4GgCU6iwqtP-FLdiEzBpdTC_1yjqUpmAkPw_R1P-Bhz42fwQbGD1gpdQ700XWC7VoNlFDna1eIhITgqCHQkFxuqPwXIBR2eE60kTIebSEcgeK7-xKo_EmeMnq4jWlMoJ8TlGBm8gBBb/s320/0AC98689-3A9F-43CB-99E5-2C9D65A8ABE1.jpeg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jzMrCyfcOJT-GUV1URu09954mhwUDvyRYgm5Ia9p3qHIc_-KD3dTPH5YG2erInKBT4LjgqqvhDJE1R8cSowjKpp0pAgjgW8HglDjFKgKIcuC3Ji62qBgdTtIlXEVuvedanQfxKIqJBm3/s2048/5920CCF3-5156-4203-AB0F-604572458718.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1652" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jzMrCyfcOJT-GUV1URu09954mhwUDvyRYgm5Ia9p3qHIc_-KD3dTPH5YG2erInKBT4LjgqqvhDJE1R8cSowjKpp0pAgjgW8HglDjFKgKIcuC3Ji62qBgdTtIlXEVuvedanQfxKIqJBm3/s320/5920CCF3-5156-4203-AB0F-604572458718.jpeg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /> <p></p>Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-77003977707136130292018-04-22T21:56:00.002-07:002018-04-22T21:56:21.965-07:00Healthy peanut butter cookiesChocolate Covered Katie had this great vegan peanut butter cookie recipe. I made it tonight in my search for a healthier cookie. They were delicious. So delicious that I’m eating them in bed right now next to my sleeping kiddo. Her batch only made one pan of cookies. Probably a smart idea because I want to eat them all. But I doubled her recipe below. <a href="https://chocolatecoveredkatie.com/2011/12/11/secret-peanut-butter-cookies/">https://chocolatecoveredkatie.com/2011/12/11/secret-peanut-butter-cookies/</a><br />
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<a href="https://chocolatecoveredkatie.com/wp-content/uploads/2011/12/vegan-peanut-butter-cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="594" height="320" src="https://chocolatecoveredkatie.com/wp-content/uploads/2011/12/vegan-peanut-butter-cookies.jpg" width="237" /></a></div>
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<li itemprop="recipeIngredient" style="-webkit-text-size-adjust: 100%; background-color: white; box-sizing: border-box; font-family: Roboto, sans-serif; font-size: 16px;">1 cup chunky peanut butter</li>
<li itemprop="recipeIngredient" style="-webkit-text-size-adjust: 100%; background-color: white; box-sizing: border-box; font-family: Roboto, sans-serif; font-size: 16px;">1.5 tsp baking soda</li>
<li itemprop="recipeIngredient" style="-webkit-text-size-adjust: 100%; background-color: white; box-sizing: border-box; font-family: Roboto, sans-serif; font-size: 16px;">6 tbsp flour</li>
<li itemprop="recipeIngredient" style="-webkit-text-size-adjust: 100%; background-color: white; box-sizing: border-box; font-family: Roboto, sans-serif; font-size: 16px;">2/3 cup sugar</li>
<li itemprop="recipeIngredient" style="-webkit-text-size-adjust: 100%; background-color: white; box-sizing: border-box; font-family: Roboto, sans-serif; font-size: 16px;">4 tbsp applesauce</li>
<li itemprop="recipeIngredient" style="-webkit-text-size-adjust: 100%; background-color: white; box-sizing: border-box; font-family: Roboto, sans-serif; font-size: 16px;">1 tsp vanilla extract</li>
<li itemprop="recipeIngredient" style="-webkit-text-size-adjust: 100%; background-color: white; box-sizing: border-box; font-family: Roboto, sans-serif; font-size: 16px;">1/4 tsp salt</li>
<li itemprop="recipeIngredient" style="-webkit-text-size-adjust: 100%; background-color: white; box-sizing: border-box; font-family: Roboto, sans-serif; font-size: 16px;">Mix all ingredients together, form balls, bake at 350 for 8 minutes. I did not warm my peanut butter in the microwave as she suggested and therefore didn’t need to refrigerate my dough before baking and they still came out chewy and soft. Enjoy! </li>
Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-37215200815492349102017-07-25T19:21:00.001-07:002017-07-25T19:21:45.639-07:00Mediterranean Pasta Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoA3a3X4r52RH8SreTrRD5-Cwb6PKRV6Oz2Eg0su9L5AY7ZxPjPtbQg_UPb_AuKKiWDuH98Rjz-7_LOfw4tccmmzGyVkJ0-wrAOz_bJWZ_-wa8jH1pRkRU1OgDDn5XDRPE8kz7OQVMzh0z/s1600/IMG_7801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoA3a3X4r52RH8SreTrRD5-Cwb6PKRV6Oz2Eg0su9L5AY7ZxPjPtbQg_UPb_AuKKiWDuH98Rjz-7_LOfw4tccmmzGyVkJ0-wrAOz_bJWZ_-wa8jH1pRkRU1OgDDn5XDRPE8kz7OQVMzh0z/s320/IMG_7801.jpg" width="240" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We made this pasta salad as a quick brainless recipe that could be prepared ahead of time for company. It was definitely a keeper. The creaminess of goat cheese, the tartness of the vinegar, the acid from the lemon, it was delicious. I certainly went back for seconds and would make this again no questions asked. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients: </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">16 ounces pasta (we used rotini, but penne would also be great) </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 large cucumber, diced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 red onion, thinly sliced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup kalamata olives, chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">crumbled goat cheese to taste</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For the dressing: </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup vegetable oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">juice from 1 lemon</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons red wine vinegar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons finely chopped parsley </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 clove garlic, minced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 teaspoons dried oregano</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 teaspoon italian seasoning</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp pepper</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Boil salted water until pasta is barely al dente. After straining, rinse pasta in cold water. While pasta is boiling, mix together dressing and refrigerate. Once pasta is cooked, mix in your onions, olives, and cucumber. Coat with dressing, add your crumbled goat cheese. Best served immediatley at room temperature or but can be refrigerated prior to serving as well. </span>Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-38661810871136017112017-07-16T20:06:00.002-07:002017-07-16T20:06:51.996-07:00Summer Squash Lemon Poppy Seed Cake<span style="font-family: Arial, Helvetica, sans-serif;">I figured it was time I dust off the ol' blog because I finally made something good enough today worth repeating. Life has been crazy and lots of quick meals and eating out has been happening but today I cooked, I grilled, and I baked. The winner recipe of all my efforts today was this delicious lemon poppy seed cake. It tastes as delicious as the stuff made by store bakeries, but the ingredients are a lot more simple and probably a lot more healthy. Sorry my photos aren't food blogger worthy, but the recipe is so good I'm documenting it anyway.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zuv7NOoMKmnNKMH-mDW5bmv8Fgu5G-t6Et1rmTE5vjaq_HR6PmGZv9DBTzwIzvB4nS8jLLX8YbqKCOCsYSh8UTkRYr6BMMmwky4nBQNL_yKbsH6xgwY3_ip02vnkbBkwWIfgFvs2444r/s1600/IMG_7654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zuv7NOoMKmnNKMH-mDW5bmv8Fgu5G-t6Et1rmTE5vjaq_HR6PmGZv9DBTzwIzvB4nS8jLLX8YbqKCOCsYSh8UTkRYr6BMMmwky4nBQNL_yKbsH6xgwY3_ip02vnkbBkwWIfgFvs2444r/s400/IMG_7654.JPG" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<ul id="mpprecipe-ingredients-list" style="border: 0px; box-sizing: border-box; color: #444444; font-style: normal; font-weight: 300; letter-spacing: 0.4px; line-height: 1.5em; list-style-image: none; margin: 20px 30px 20px 20px; padding: 0px 0px 0px 0em; text-align: left; text-indent: 0px; text-transform: none; vertical-align: baseline; white-space: normal; word-spacing: 0px;">
<li class="ingredient" id="mpprecipe-ingredient-0" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; line-height: 1.625; list-style-type: disc; margin: 0px 0px 1em 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup melted butter</span></li>
<li class="ingredient" id="mpprecipe-ingredient-1" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; line-height: 1.625; list-style-type: disc; margin: 0px 0px 1em 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups white sugar</span></li>
<li class="ingredient" id="mpprecipe-ingredient-2" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; line-height: 1.625; list-style-type: disc; margin: 0px 0px 1em 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">Juice and zest of 1 lemon and 1 lime</span></li>
<li class="ingredient" id="mpprecipe-ingredient-3" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; line-height: 1.625; list-style-type: disc; margin: 0px 0px 1em 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon almond extract</span></li>
<li class="ingredient" id="mpprecipe-ingredient-4" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; line-height: 1.625; list-style-type: disc; margin: 0px 0px 1em 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon vanilla extract</span></li>
<li class="ingredient" id="mpprecipe-ingredient-5" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; line-height: 1.625; list-style-type: disc; margin: 0px 0px 1em 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">3 large eggs</span></li>
<li class="ingredient" id="mpprecipe-ingredient-6" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; line-height: 1.625; list-style-type: disc; margin: 0px 0px 1em 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt</span></li>
<li class="ingredient" id="mpprecipe-ingredient-7" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; line-height: 1.625; list-style-type: disc; margin: 0px 0px 1em 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon baking soda</span></li>
<li class="ingredient" id="mpprecipe-ingredient-8" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; line-height: 1.625; list-style-type: disc; margin: 0px 0px 1em 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon baking powder</span></li>
<li class="ingredient" id="mpprecipe-ingredient-9" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; line-height: 1.625; list-style-type: disc; margin: 0px 0px 1em 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">3 cups all-purpose flour</span></li>
<li class="ingredient" id="mpprecipe-ingredient-10" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; line-height: 1.625; list-style-type: disc; margin: 0px 0px 1em 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">2 cups grated summer squash</span></li>
<li class="ingredient" id="mpprecipe-ingredient-11" itemprop="ingredients" style="border: 0px; box-sizing: border-box; font-style: inherit; font-weight: inherit; line-height: 1.625; list-style-type: disc; margin: 0px 0px 1em 20px; padding: 0px; vertical-align: baseline;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon poppy seeds</span></li>
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<span style="color: #444444; font-family: Rubik, Helvetica Neue, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.4px;">Directions, add all ingredients together slowly in order on low in mixer. Spray 2 loaf pans with non stick spray (generously) and bake at 325 for 1 hour or until golden brown and toothpick comes out clean when inserted. </span></span></div>
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<span style="color: #444444; font-family: Rubik, Helvetica Neue, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.4px;"><br /></span></span></div>
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<span style="color: #444444; font-family: Rubik, Helvetica Neue, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif; letter-spacing: 0.4px;">I've seen several of these types of recipes include and icing glaze but these are perfect without one. </span></span></div>
Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com1tag:blogger.com,1999:blog-6097903352618687531.post-24530451861292633572016-11-28T09:05:00.000-08:002016-11-28T09:05:06.528-08:00The Best Snickerdoodles<div class="separator" style="clear: both;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">I found a snickerdoodle recipe I love and need to remember. Snickerdoodles are such a great cookie this time of year. I think its something about the cinnamon that just screams the coziness of the season. I love the tanginess the cream of tartar gives these cookies as well. They are chewy, soft, and a little bit spicy. So good. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMb7sUhA_a1OnIT7Xmite97f7cVQLEZNTp3EL7e2zYzzvxSbMVXYSk1wcGW-xU9XGLhM8HjBVOcdWUialQK96iWiA4xaB0ExOQ5VnR9tRbTM2GppoA42NJLNjdOU8TTm22dpFIXvhqNnY/s1600/IMG_2194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMb7sUhA_a1OnIT7Xmite97f7cVQLEZNTp3EL7e2zYzzvxSbMVXYSk1wcGW-xU9XGLhM8HjBVOcdWUialQK96iWiA4xaB0ExOQ5VnR9tRbTM2GppoA42NJLNjdOU8TTm22dpFIXvhqNnY/s400/IMG_2194.JPG" width="400" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients: </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup butter, room temp</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 cups sugar</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 eggs</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 3/4 cups flour</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp cream of tartar</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp baking soda</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3/4 tsp salt</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For rolling: </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tbs cinnamon</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup sugar </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Directions:</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 400 degrees. Mix all ingredients in mixer. Roll into 1 1/2 inch balls, then mix together your cinnamon and sugar, and roll the balls in that until their entire outside is coated. Then bake for 8 minutes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkQqAvZ0BRe7iIv-wKYo3w2GyjzzWr7R7yQqY416_esb1m-gHSE10jZcwFD0JB9bWVTZKVDZu1DFOwRlV0kHmSt4xTH49pC3ouItAoZPPkj-W6VYcnBEO3CQSIy2AU3QD4gDsUTBHAKA/s1600/IMG_2196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkQqAvZ0BRe7iIv-wKYo3w2GyjzzWr7R7yQqY416_esb1m-gHSE10jZcwFD0JB9bWVTZKVDZu1DFOwRlV0kHmSt4xTH49pC3ouItAoZPPkj-W6VYcnBEO3CQSIy2AU3QD4gDsUTBHAKA/s400/IMG_2196.JPG" width="400" /></a></div>
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Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-5421840117869008292016-11-23T09:03:00.000-08:002016-11-23T09:03:03.968-08:00Crock Pot Black Bean Soup<span style="font-family: Arial, Helvetica, sans-serif;">I wasn't planning on posting this to my blog. But I ate these leftovers for days and LOVED them, and the recipe was in a slow cooker, so it was SUPER easy. So yes, time to publish the recipe here. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;"><br style="margin: 0px; padding: 0px;" /></span><span style="background-color: white; font-size: 15px; text-align: justify;"></span><span style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">Ingredients: </span><br style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;" /><span style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">1 chicken breast</span><br style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;" /><span style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">1 can corn</span><br style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;" /><span style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">2 cans black beans</span><br style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;" /><span style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">1 clove garlic, minced</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tomato, diced</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 red onion, diced, </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 bell pepper, diced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon fresh cilantro, chopped</span></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">2 tsp salt</span><br style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;" /><span style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">1 tsp pepper</span><br style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;" /><span style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">1/4 tsp chili powder</span><br style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;" /><span style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">1 can chicken broth</span><br style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;" /><span style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">1 cup chedder cheese</span><br style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;" /><span style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">tortilla chips as garnish</span><br style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;" /><span style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;"><br style="margin: 0px; padding: 0px;" /></span><span style="background-color: white; font-size: 15px; text-align: justify;"></span><span style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">Directions: </span><br style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;" /><span style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">Dump all ingredients in the slow cooker. Cook on high for 4 hours or low for 8 hours. Shred chicken. Add cheddar cheese, garnish with tortilla chips. </span><br style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;" /><span style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;"><br style="margin: 0px; padding: 0px;" /></span><span style="background-color: white; font-size: 15px; text-align: justify;"></span><span style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">This soup is delicious and satisfying, and oh so easy. </span><br style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;" /><span style="background-color: white; font-size: 15px; margin: 0px; padding: 0px; text-align: justify;">Enjoy!</span></span>Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-89325909695893318422016-11-18T09:01:00.002-08:002016-11-18T09:01:19.033-08:00Cubbys Chicken Wild Rice & Kale Salad<span style="font-family: "arial" , "helvetica" , sans-serif;">Have you ever been to the fast casual restaurant Cubby's in Utah? It's so so good. Fresh, healthy, good for you food with such great flavors. If you live near one, run there now. Seriously, what are you doing still reading this post? Go! </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">I recently had Cubby's wild rice and kale salad. It's full of chicken, apples, and packed with savory flavors. I live across the country from Cubby's, so figuring out how to make this salad on my own was a must. This salad isn't 100% up to the deliciousness they have created, but its darn near close. Make it today and your body and taste buds will thank you. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqunbCCzUz6X1mrb8bgMlGgyU_m0FcsWpjvE6Gcc1CnKM9HABcXX1_mjMCiZmX6cyL7MhDXuPud5qHtGwZb8uAkZgtyE5svOOvp8RDYY3rqvn0c2mcbb0i09964efN2B9rJ1HPvwi-FQ/s1600/IMG_2179.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTqunbCCzUz6X1mrb8bgMlGgyU_m0FcsWpjvE6Gcc1CnKM9HABcXX1_mjMCiZmX6cyL7MhDXuPud5qHtGwZb8uAkZgtyE5svOOvp8RDYY3rqvn0c2mcbb0i09964efN2B9rJ1HPvwi-FQ/s400/IMG_2179.jpg" width="266" /></span></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients: </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Salad: </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 head of kale, finely sliced into 1/8 of an inch strips</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 chicken breast, cooked, then diced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 apple, diced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup toasted almonds, chopped</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 cup wild rice, cooked</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup dried cranberries</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 avocado, diced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 ounces goat cheese, crumbled</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Dressing: </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 cup balsamic vinegar</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup olive oil</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 shallot, minced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 clove garlic, minced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tsp dijon mustard</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon lavender honey</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp kosher salt</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">sprinkling of fresh ground pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Directions: </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Once your kale is chopped, toss it with the lemon juice to allow it to soften. Cook your rice and while the rice is still hot, mix it with the kale to soften it further. Allow it to cool for 10 minutes. Add in your other salad ingredients, dress to your taste level, and toss. Can be stored in the refrigerator for up to 3 days. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhih3xz8_M3gw_K7qknnRDmH6fG8QVnQojr_zjuuIzthyohdZoAkce1teYMObciv4LB5pS8C3cENlWEZTDyUDr5m8SFWgONRtmEtQ2wNCNJaWJar_lnxMau9r9cakue8J8vBxaDK6_bwL0/s1600/IMG_2178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhih3xz8_M3gw_K7qknnRDmH6fG8QVnQojr_zjuuIzthyohdZoAkce1teYMObciv4LB5pS8C3cENlWEZTDyUDr5m8SFWgONRtmEtQ2wNCNJaWJar_lnxMau9r9cakue8J8vBxaDK6_bwL0/s400/IMG_2178.JPG" width="400" /></span></a><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Enjoy!</span>Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-77941564949508187752016-09-15T18:14:00.002-07:002016-09-15T18:14:42.158-07:00Stove Top Macaroni & Cheese <div class="separator" style="clear: both;">
<span style="font-family: Arial, Helvetica, sans-serif;">Ok Mom. Back away from the blue box. Your kids deserve better than manufactured cheese flavoring that's been dyed orange. Yes, box mac and cheese is easy and always a winner with kids, but we are doing them a disservice. Home made mac and cheese can be almost as easy and its so much better for them. This version is a lightened up version of most home made mac and cheese, and the best part? It's all done over the stove top! No dirty baking dishes to wash, no bread crumb crust to make. Just one pot and done until you've reached cheesy goodness for your kids, or in my case, for myself. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOBKrGiB1dKtknsADEctcj95SSEqauvh9IktXlPFkRG2soTWDU1SmvefW0F3Jia07k7BYP-so7gLtjFimTEXkWTpf3gH3gdJWmCBV-G8oPwnaG1Q_TrMN04Q8R23jOVZspxFVR3sm0oiI/s1600/IMG_0375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOBKrGiB1dKtknsADEctcj95SSEqauvh9IktXlPFkRG2soTWDU1SmvefW0F3Jia07k7BYP-so7gLtjFimTEXkWTpf3gH3gdJWmCBV-G8oPwnaG1Q_TrMN04Q8R23jOVZspxFVR3sm0oiI/s320/IMG_0375.JPG" width="320" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients: </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">8 ounces whole wheat pasta</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 ounces shredded sharp cheddar </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup flour</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup milk </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 head of broccoli, chopped into bit sized pieces </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp dijon mustard</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Directions: Boil your pasta for 8 minutes in salty water. As that boils, use a steamer to steam your brocoli as your noodles boil beneath it. In a small skillet, melt your butter. Whisk in your flour and whisk continuously until no lumps remain. Remove from heat and slowly add your milk, whisking constantly. Add back to heat and continue to whisk until it thickens. Add mustard to sauce. Season with salt and pepper. Add your cheese and stir until combined. Mix your cooked pasta, cheese sauce, and brocoli together, then serve. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4tVPnkNeaG8HWH70dx2WEuAHLIu_6i9Y8xrqzj7Jn1zy5N22JSeaEbjIcg7FvcitPyRtNDoUGfCCdiN1O9iy1w7ecypblQHhevXVQ4Qta8c1HfW_4YH2_Nd-0DxGu3BxqoglIEbBeLQ/s1600/IMG_0376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4tVPnkNeaG8HWH70dx2WEuAHLIu_6i9Y8xrqzj7Jn1zy5N22JSeaEbjIcg7FvcitPyRtNDoUGfCCdiN1O9iy1w7ecypblQHhevXVQ4Qta8c1HfW_4YH2_Nd-0DxGu3BxqoglIEbBeLQ/s320/IMG_0376.jpg" width="245" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15eeKp_QSFXHzatV_BZc2QabsNHnV0h-bX1X8xFl5LhUPtcq9mwOuQ6H8ySxgJ6olL-bYhOmVM-B4LLvMPQPxFgDQ_AJIiwP8OEIykCVvUn8kt77M5M-hyNkgTeewOTtyJbWBtM472ig/s1600/IMG_0379.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj15eeKp_QSFXHzatV_BZc2QabsNHnV0h-bX1X8xFl5LhUPtcq9mwOuQ6H8ySxgJ6olL-bYhOmVM-B4LLvMPQPxFgDQ_AJIiwP8OEIykCVvUn8kt77M5M-hyNkgTeewOTtyJbWBtM472ig/s320/IMG_0379.JPG" width="239" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This seriously was super simple, and so much better for you than the genetically enginered and manufactured chemical laden boxed alternative. Take a few minutes and try this recipe. You won't be sorry. And your kids will love you for it. </span>Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-71816385962507792952016-06-12T16:40:00.001-07:002016-06-12T16:40:25.243-07:00Mexican Skillet<span style="font-family: Arial, Helvetica, sans-serif;">I've been making this Mexican skillet for a few years now. This week when I made it and my husband commented that it is actually one of his favorites. Its just a filling stick to your ribs no fuss meal. Classic Mexican flavors that come together in a cinch, easy to feed a crowd with. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQ152-DiVxTfLt41Z3ZxwZ-rSPG5CQlsC65675PqInompsUXlnHKVIMoWDOB8-B9Qwt-69WtyuyjSsoUNAijy7dUBk4Q5cB0L9yTWzF_W9o2hOXka17zh679paXHcpXmrhoknqmIoRZA/s1600/IMG_8754.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQ152-DiVxTfLt41Z3ZxwZ-rSPG5CQlsC65675PqInompsUXlnHKVIMoWDOB8-B9Qwt-69WtyuyjSsoUNAijy7dUBk4Q5cB0L9yTWzF_W9o2hOXka17zh679paXHcpXmrhoknqmIoRZA/s400/IMG_8754.jpg" width="266" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients: </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 lb lean ground beef</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 small onion, diced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 packet taco seasoning</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cups cooked brown rice</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 can black beans</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup shredded cheddar cheese</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup diced tomatoes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 avocado, sliced </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp chopped cilantro</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Directions: Cook your rice with 1 tsp butter and a pinch of salt. While that cooks, in a large pan heat some oil, cook your onions until they begin to brown. Add your ground beef and crumble and cook until golden brown. Mix in your taco seasoning, and beans. In a large dish, layer your cooked rice on the bottom, meat mixture on the top, then cheese, tomatoes, avocado, and cilantro. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmbzfUysm5XMZDpw-4HqpAgRiLfTO1zF8XwhZ7Aa10LKEdfG05RtYXk2kQ0iM_IsMHDS1vY1DjYLxbus43C42RX2nO4mlSpYkYqjn8Js6lr76YOGrYcV5yV4U4bNnpaS8kQcW5_dIf9s/s1600/IMG_8744.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmbzfUysm5XMZDpw-4HqpAgRiLfTO1zF8XwhZ7Aa10LKEdfG05RtYXk2kQ0iM_IsMHDS1vY1DjYLxbus43C42RX2nO4mlSpYkYqjn8Js6lr76YOGrYcV5yV4U4bNnpaS8kQcW5_dIf9s/s400/IMG_8744.jpg" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span>Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-88093284748185302762016-05-31T05:22:00.001-07:002016-05-31T05:22:39.255-07:00Braised Cinnamon Pork with Prunes<div style="font-family: Times; line-height: normal; widows: 1;">
<span style="font-family: Arial, Helvetica, sans-serif;">This is one of my mother in laws recipes. And if you know anything from reading this blog, you know that if it's one of Peggy's recipes, you are going to need to make. You are going to love it. You are going to make it for everyone that comes to your house because its so delicious. The reason my cooking will never be good enough is because my husband was raised on amazing melt in your mouth recipes such as this. But hey, if I get to inherit the recipes, then I'm not complaining. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJS-0tiAu7O1GKPYezjumRhzUxjbgH6dRJ5wiBl-rfc7xLeyX72H1trZkeR0AlZ02vTi-rrsT-SAh6MsIblxt4pbngqBAwNUf6_tZO3VBHqYwtEiLTh4MVZLQ-bH2WVfFEl8xYL_mJ4UY/s1600/IMG_8710.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJS-0tiAu7O1GKPYezjumRhzUxjbgH6dRJ5wiBl-rfc7xLeyX72H1trZkeR0AlZ02vTi-rrsT-SAh6MsIblxt4pbngqBAwNUf6_tZO3VBHqYwtEiLTh4MVZLQ-bH2WVfFEl8xYL_mJ4UY/s400/IMG_8710.JPG" width="400" /></span></a></div>
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This is Peggy's Pork with Prunes. The meat is fall apart tender, sweet and juice, with a memorable sauce with such deep flavor you are going to want to drink it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgietfKwPu11sEtoPa7j0KI5Lhvy1aQGYD8ScAqLrexOBiuCFEoJ8VTYXyKbFVLoP37cnN_h-gYGWtr1RSsdZR6ixIc5fwCxGG286dgRQ1B2YuFG8eZqJSWWBvANG6TfJkAT10sojfN1FQ/s1600/IMG_8708.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgietfKwPu11sEtoPa7j0KI5Lhvy1aQGYD8ScAqLrexOBiuCFEoJ8VTYXyKbFVLoP37cnN_h-gYGWtr1RSsdZR6ixIc5fwCxGG286dgRQ1B2YuFG8eZqJSWWBvANG6TfJkAT10sojfN1FQ/s400/IMG_8708.JPG" width="288" /></span></a></div>
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Ingredients: </div>
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<br class="Apple-interchange-newline" /><span style="font-family: Arial, Helvetica, sans-serif;">1 Loin Pork Roast, pulled and tied (2.5 lbs)</span></div>
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Salt and Pepper</div>
</span><span style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: left;">
2 Tbs Vegetable Oil</div>
</span><span style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: left;">
1 Tbs Butter</div>
</span><span style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: left;">
2 Medium Onions finely chopped</div>
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1 Cinnamon stick 2 inches long</div>
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1.5 cups chicken stock (about 1 can)</div>
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1 cup dried pitted prunes</div>
</span><span style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: left;">
2 Tbs mild honey</div>
</span><span style="font-family: Arial, Helvetica, sans-serif;"><div style="text-align: left;">
2 Tbs fresh lemon juice</div>
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Directions: </div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat butter in a heavy le creuset type dish</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cover your loin with oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Season all sides with salt and pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Brown on all sides in pan until crust forms</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Remove from pan</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add onions to pan and sauté (season onions with salt and pepper as well)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Return pork back to pan</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add water and cinnamon. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Bring to a boil, then reduce to low and simmer for 90 minutes (turning meat from time to time)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add prunes to liquid, cover, and continue to simmer for 30 minutes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Stir honey into liquid, basting pork as you go for about 5 minutes</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Transfer meat to plate, remove prunes to a bowl</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Cook sauce until thickened</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Add lemon juice, add prunes back to sauce and season to taste</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Arrange pork slices and spoon sauce over pork</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNZ2RMiOfKp5_nEvGPeMjwSmwENkFkjtxPaWqDAK_SxL2BbG-lJGjZaHYfzGrd_qwo34OCS939354P0SCG13wfnbfeHBbhCUF1p2gxkkr-jwnWeiP75zVX2sa26Qv03LBSDqFHf6bmBHM/s1600/IMG_8721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNZ2RMiOfKp5_nEvGPeMjwSmwENkFkjtxPaWqDAK_SxL2BbG-lJGjZaHYfzGrd_qwo34OCS939354P0SCG13wfnbfeHBbhCUF1p2gxkkr-jwnWeiP75zVX2sa26Qv03LBSDqFHf6bmBHM/s400/IMG_8721.JPG" width="400" /></span></a></div>
<span style="font-family: Arial, Helvetica, sans-serif; line-height: normal; widows: 1;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif; line-height: normal; widows: 1;">This is seriously such an amazing meal. The flavors are unique and incredible. </span><span style="font-family: Arial, Helvetica, sans-serif; line-height: normal; widows: 1;">Enjoy!</span><br />Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-73097716703038018432016-05-22T16:02:00.000-07:002016-05-22T16:02:18.079-07:00Epcot Copy Cat Lentil Salad<div class="separator" style="clear: both; font-family: Times; line-height: normal; widows: 1;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">We recently went to Disney's Epcot in Orlando Florida. There food there is always so on point. While visiting Epcot's Morocco, we ate at Restaurant Marrakesh. They have this TO DIE FOR lentil salad. In a park as huge as Epcot, with so many wonderful culinary choices, to say something was my favorite thing I ate all day really means something. This salad is super fresh, flavorful, and healthy! And it's also easy to make. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RrWCOExhKNmxbg64YQeJJo5Pq7CA-o0aoVA6jLaa9gEb2DJ90SQe_EYSrm6zlrcsBJHoOs5y3ivssDrDRCg6F9jrx30X4QusQM4hCetGQUaq-X37UdZpOR56wilsvlem-erO8z_3n0U/s1600/IMG_8671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2RrWCOExhKNmxbg64YQeJJo5Pq7CA-o0aoVA6jLaa9gEb2DJ90SQe_EYSrm6zlrcsBJHoOs5y3ivssDrDRCg6F9jrx30X4QusQM4hCetGQUaq-X37UdZpOR56wilsvlem-erO8z_3n0U/s400/IMG_8671.JPG" width="400" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients: </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 cup green lentils</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 red onion, finely diced</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 bell pepper, finely diced</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon chopped parsley</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon chopped cilantro</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons red wine vinegar </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons olive oil</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons mayonaise</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 tsp salt</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp pepper</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Directions: </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Place lentils in a pot of 4 cups of cold water. Turn on heat to high and boil for 15 minutes. Remove from heat, drain, and rinse with cold water to stop the lentils from cooking. Mix the lentils with all of the other ingredients. Make sure you have diced everything very finely, because you will want your onion and pepper pieces to be the same size or smaller than 1 lentil. Refrigerate until cold. Adjust seasoning as needed. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">This salad is one for the books. You will love how low in fat, full of flavor, and delicious this recipe is. You might just be able to pretend you are somewhere exotic like Morocco, or at least Orlando. :) </span></div>
Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-51383775785441995312016-05-21T16:01:00.000-07:002016-05-21T16:01:02.681-07:00Qs Black Bean Salad<div class="separator" style="clear: both; font-family: Times; line-height: normal; widows: 1;">
<span style="font-family: Arial, Helvetica, sans-serif;">My husband has been making this black bean salad recipe for us for years. Its a perfect addition to any outdoor barbecue, picnic, or even just a fresh dinner at home. It has a great fresh crisp somewhat text mex flavor to it. There is no cooking involved, just a little washing and chopping. A recipe that doesn't involve actual cooking? Sign me up please. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients: </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 cans black beans, drained and rinsed </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 ears of fresh corn, removed from cob</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup bell pepper, diced to about 1/2 the size of one black bean</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup red onion, diced to 1/4 the size of one black bean</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 roma tomatoes, diced to about 1/2 the size of one black bean</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup pineapple tidbits, chopped in half</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon cilantro, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons honey</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 tablespoons red wine vinegar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">juice from 1/2 of a lime</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp cumin</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp fresh ground pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Directions: </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Chop ingredients as directed above, mix together. Eat. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">So simple!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtAw0GB9cPDMuJhonOAQBC27qVgR7g3_AZwsicikiU0sOFBevp5zNQMJT0KLIM2voKl74vpRdUYFJHiV_erZRKswUJwSHIYPye0bK38xWsQSC5azeY07rO4iXpGwEzZyTxmbV0ZGrP9Y/s1600/IMG_8685.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijtAw0GB9cPDMuJhonOAQBC27qVgR7g3_AZwsicikiU0sOFBevp5zNQMJT0KLIM2voKl74vpRdUYFJHiV_erZRKswUJwSHIYPye0bK38xWsQSC5azeY07rO4iXpGwEzZyTxmbV0ZGrP9Y/s400/IMG_8685.JPG" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwY-oTXbR8dr0_PMpXnvMfsyRB2UjsyAZ3RKRMZAeKjETHKYI4tUvFqfm-qMxK6P9rvqnLS-c5cJddZ3-wdmOGOQccdg1z6MOHqcRmE9HO4uNc84txpwSqoj9A1xmrc29qpwF-3gEeLc0/s1600/IMG_8674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="288" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwY-oTXbR8dr0_PMpXnvMfsyRB2UjsyAZ3RKRMZAeKjETHKYI4tUvFqfm-qMxK6P9rvqnLS-c5cJddZ3-wdmOGOQccdg1z6MOHqcRmE9HO4uNc84txpwSqoj9A1xmrc29qpwF-3gEeLc0/s400/IMG_8674.JPG" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">One thing I love about this recipe is that if you have some left over, if its left to sit overnight the flavors are even better the next day! So if you ever need a great make ahead dish, this is perfect. </span></div>
Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-22371912054109264112016-03-29T15:47:00.003-07:002016-03-29T15:47:32.382-07:00Our Favorite Potato Salad<div class="separator" style="clear: both;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">I don't know about you, but I've never been a fan of traditional potato salad. The thick fattening mayo laden dressings, left to just sit out in the hot sun at picnics; this girl doesn't feel like getting food poisoning today. No thank you. That is why I absolutely <i>LOVE </i>this version of potato salad. Its amazingly flavorful and addicting, but its low in fat and there is no mayo in sight. Its loaded with delicious herbs too. Yes please. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_WYh2xJm18JGz5qvgdt0vS_e5_3mOgpUT-raUYi6W5BvJ3J-QU2nzpqbFVDAxuBCmKzZkff0Qu_LBTlXHH3Sq_IKTy9YyLiyDSiXe7U8P5h5JKs417PA3Wn4WW8OEf2g0EhPEEB4nlM/s1600/IMG_8116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ_WYh2xJm18JGz5qvgdt0vS_e5_3mOgpUT-raUYi6W5BvJ3J-QU2nzpqbFVDAxuBCmKzZkff0Qu_LBTlXHH3Sq_IKTy9YyLiyDSiXe7U8P5h5JKs417PA3Wn4WW8OEf2g0EhPEEB4nlM/s400/IMG_8116.JPG" width="400" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients: </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3 pounds small red potatoes</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 small garlic cloves, minced</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons white wine</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons chicken stock</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons fresh lemon juice</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 tsp dijon mustard</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 cup olive oil</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 shallot, finely diced</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tablespoons fresh tarragon, chopped</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon fresh parsley, chopped</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Boil your potatoes in salted water for about 10 minutes until just tender. Remove from the heat and drain the potatoes and let them sit in the hot pot for another 10 minutes. When cooled, cut the potatoes into quarters or halves depending on their size, you want them to be just about bite size. Mix together the remaining ingredients and cover your potatoes with the dressing. Place the potatoes in the fridge for a couple of hours to let the flavors deepen, better yet even overnight if you have time. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I always try to remember to double this recipe when I make it, because its a given I will want to have some prior to serving my family, and I will always want left overs of this too. Hope you enjoy it just as much as we do!</span></div>
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<span style="font-family: arial, helvetica, sans-serif;">Enjoy! </span></div>
Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-76237046529456255622016-03-08T16:08:00.001-08:002016-03-08T16:08:31.089-08:00Italian Style Salmon in White Wine Garlic Sauce<span style="font-family: Arial, Helvetica, sans-serif;">We are big salmon lovers in our household. My full time student husband always jokes that eating salmon makes him feel like he's getting smarter just because of all the omega 3's he's consuming. Since he's always happy when fish is on the menu, I have to get creative with my salmon recipes so we don't get bored. This little dish is a super simple way to cook up salmon in a flash, but pack a HUGE punch of delicious flavor in every bite. I love easy flavorful dishes, so this one is always on repeat.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2w-FsnCUeC9UVR2EuQdbupWMsxnYtfopKh9_WtXWeUnOyfXTREuiFLLA3PavC_Nb-TBFBA_skBR3hyphenhyphenSarJP2l9HhuIibopQVIy_hP2zI0ygYyRMJCMBxcnPZtXsDLbXfQKoK1EohuB_I/s1600/IMG_7748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2w-FsnCUeC9UVR2EuQdbupWMsxnYtfopKh9_WtXWeUnOyfXTREuiFLLA3PavC_Nb-TBFBA_skBR3hyphenhyphenSarJP2l9HhuIibopQVIy_hP2zI0ygYyRMJCMBxcnPZtXsDLbXfQKoK1EohuB_I/s400/IMG_7748.jpg" width="300" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 salmon fillets</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup white wine</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 garlic cloves, sliced thinly</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons butter, sliced thinly</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">herbs de provence </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Directions: Place your salmon in a small baking dish. Pour the white wine over the top of the fish. Then sprinkle with salt, pepper, and herbs de provence. Place your garlic slices and butter pats over the top. Cover baking dish with tinfoil. Bake at 450 degrees, 4-6 minutes per each 1/2 inch of thickness of the fillets.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This is such a delicious way to eat salmon that you may be tempted to throw out every other recipe in your repertoire. </span>Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-70834928861870107572016-01-12T15:56:00.000-08:002016-01-12T15:56:22.109-08:00Hungarian Goulash <span style="background-color: white;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 17.6px; line-height: 24.64px;">This amazing recipe has graced the pages of this good ol' blog before. But it is so stinkin' good, that I decided it deserved to be resurected. This time with better photos and more specific directions. It is fan freakin' fantastic. By now, you know that all of my mother-in-law's recipes are fantastic. My all time ultimate favorite recipe that she has graced my belly with, has to be her Hungarian Goulash. Its more flavorful than a stew, and more crave worthy than any thing I've ever tasted. You will go back for seconds, and thirds, and not be sorry. Make this today, seriously, like now. Go. </span></span></span><br style="background-color: white; color: #201e28; font-family: 'PT Sans'; font-size: 17.6px; line-height: 24.64px;" /><span style="background-color: white; color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 17.6px; line-height: 24.64px;"><br /></span><span style="background-color: white; color: #201e28; font-family: 'PT Sans'; font-size: 17.6px; line-height: 24.64px;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbU_Q2rJPsLyHITbaTflYW-JC58B-alV7iNTphndD3R47P4B7rg6reYgDFJI790uMrpTs-V_jpJXJys0Ey1s5zrNkPigahoF-5k3z3pc5ClGTh1xfj-zjyzojPEhN06VnBzGN6kVKqzMA/s1600/IMG_3183.jpg" imageanchor="1" style="color: #674ea7; line-height: 18.48px; margin-left: 1em; margin-right: 1em; text-decoration: none;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbU_Q2rJPsLyHITbaTflYW-JC58B-alV7iNTphndD3R47P4B7rg6reYgDFJI790uMrpTs-V_jpJXJys0Ey1s5zrNkPigahoF-5k3z3pc5ClGTh1xfj-zjyzojPEhN06VnBzGN6kVKqzMA/s400/IMG_3183.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(241, 240, 248); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="300" /></span></a></div>
<br style="background-color: white; color: #201e28; font-family: 'PT Sans'; font-size: 17.6px; line-height: 24.64px;" /><span style="background-color: white; color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 17.6px; line-height: 24.64px;"><br /></span><span style="background-color: white; color: #201e28; font-family: 'PT Sans'; font-size: 17.6px; line-height: 24.64px;"></span><span style="background-color: white; color: #444444; font-family: Arial, Helvetica, sans-serif; font-size: 17.6px; line-height: 24.64px;">Ingredients: </span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 pounds round steak, cubed</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 Tbs oil</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 onions, diced</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1/2 cup tomato sauce</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 beef bouillon cubes</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1/2 cup water</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1 tablespoon paprika </span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1 tsp vinegar</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Dollop of sour cream </span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1 pkg egg noodles</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Directions: </span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">In a LARGE cast iron pot, warm your oil in a hot pan. Season your steak with salt and pepper. Sear your steak cubes on all sides. Two pounds of steak is quite a lot, so if you need to do it in batches, that is best. You don't want to crowd your meat because it will steam instead of sear and make the meat tough. So a good brown sear on all sides is important, even if you have to do it in batches. Once your steak is seared, set it aside. Add some oil into your pan again and reduce the heat to medium, add your onions and salt and pepper. Cook until golden brown, then add back in your meat, tomato sauce, bouillon cubes, water, paprika, & vinegar. Simmer for 2 hours until meat is fall apart tender. Remove from heat and allow to cool for 10 minutes, then temper and add a dollop of sour cream. Boil your noodles as directed and serve the goulash over the top of them. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbPNXHHaap6aZF95dPOjgKnPWrraH9I9tMQTGkYpVVefBtEux6yI3FLOgo4lErSlaCJfcj9jkgsQ0U-q1Bw91LQSs0P3g_VPSd0-VroD3jhHFe2slHnEwAL1LFIJWi0MDJmHbM4wY8QOg/s1600/IMG_3177.jpg" imageanchor="1" style="color: #674ea7; margin-left: 1em; margin-right: 1em; text-decoration: none;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbPNXHHaap6aZF95dPOjgKnPWrraH9I9tMQTGkYpVVefBtEux6yI3FLOgo4lErSlaCJfcj9jkgsQ0U-q1Bw91LQSs0P3g_VPSd0-VroD3jhHFe2slHnEwAL1LFIJWi0MDJmHbM4wY8QOg/s400/IMG_3177.jpg" style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; border: 1px solid rgb(241, 240, 248); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" width="400" /></span></a></div>
<br /><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">It may not look or sound fancy, but this is a dish you will want to eat every night of the week. I am craving this just thinking about it. Enjoy!</span></div>
Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-61074797562956047472015-12-30T13:14:00.000-08:002015-12-30T13:14:05.066-08:00Peggy's Thai Chicken Pasta Salad<div class="p1">
<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">For a recipe to make it into The Nelson Family cook book, you know it's going be good. The Nelsons love food, and they love good food. This is Peggy's famous Thai Chicken Pasta Salad. It's a wonderful cook ahead meal that refrigerates well and makes delicious left overs. Its full of healthy vegetables and proteins and has a subtle asian flavor to it. </span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients: </span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Marinade: </span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbs seasame seed oil</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup sugar</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup rice vinegar</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup soy sauce</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1 clove garlic</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbs grated ginger root</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbs lime juice</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">4 boneless skinless chicken breasts</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Dressing: </span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup oil </span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">2 tbs soy sauce</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbs sesame oil</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup rice wine vinegar</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup brown sugar</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1 clove garlic, minced</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;"> 1 tbs fresh grated ginger</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1 tbs peanut butter</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">2 tsp fresh lime juice</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">10 drops hot sauce (optional)</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Salad: </span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">8 ounces vermicelli</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1 bunch green onions (sliced) </span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1 ted pepper (thinly sliced) </span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup carrots (shredded)</span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup roasted peanuts</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Directions: </span></span></div>
<div class="p1">
<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Combine marinade ingredients. Marinate chicken for 1 hour. Cook chicken until juices run clear or until white inside. Chop into small pieces and chill. Make dressing and mix well. Refrigerate and allow flavors to blend. Cook pasta, drain, and run cold water over the pasta to cool. Combine noodles, veggies, chicken. Just before serving, mix in the dressing and peanuts. Makes 6 servings. </span></span></div>
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Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-17773183105449256852015-12-27T13:10:00.003-08:002015-12-27T13:10:54.812-08:00Goat Cheese Arugula Salad with Butternut Squash Mushrooms & Bacon<div class="p1">
<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">So I made up a salad today with some left over ingredients I had laying around, and it was SO DANG GOOD. The pantry gods were smiling down upon me, and everything in this dish comes together so beautifully. Its got a lovely savory and satisfying flavor due to the mushrooms and bacon, and its got great for you buttery vegetables and a peppery bite from the arugula. I love eating meat free or very little meat meals. It just feels like a healthy idea. This was a great way to eat vegetables for dinner and not feel sad about it. </span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients: </span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1 butternut squash peeled and cubed into 1 inch squares</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">3 cups bag fresh arugula </span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">3 slices of bacon, cut into small pieces</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1 pkg baby portobello mushrooms, sliced</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">6 ounces crumbled goat cheese</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="s1"></span><br /></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Directions: </span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Cook bacon in a large skillet over medium heat until it begins to crisp up and renders some of its fat. Add your mushrooms, salt, and pepper, and cook until the mushrooms are tender. Remove the mushrooms and bacon from the pan and set aside. Stir your squash into the remaining bacon grease and cook until the squash is cooked through and crispy on the outside. Pour your arugula into a bowl, top it with the squash, then the bacon/mushroom mixture. Sprinkle with cheese. Roasted walnuts would be a wonderful add on as well if available. </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span class="s1"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEluE4uLs1mdQ6MiuQyE5ZJvlggYPKrfniUPRdstsA_dJ2wOVvoUcXM5J3GFrwQOueuDu6Jd3jkHdQqizmBXC08N_-tam8M-Ry2-79FiyGBgjV0fR5wjczfegc8MvGXzRECP2IMCzFhOW/s1600/IMG_6982.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwEluE4uLs1mdQ6MiuQyE5ZJvlggYPKrfniUPRdstsA_dJ2wOVvoUcXM5J3GFrwQOueuDu6Jd3jkHdQqizmBXC08N_-tam8M-Ry2-79FiyGBgjV0fR5wjczfegc8MvGXzRECP2IMCzFhOW/s320/IMG_6982.JPG" width="320" /></a></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">This salad was supremely delicious and came together quickly. A quick, healthy, tasty, low meat meal. Winner winner (not a chicken dinner) in my book!</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></span></div>
Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-32604682196495978792015-12-04T13:13:00.002-08:002015-12-04T13:13:50.313-08:00Creamy Polenta with Sautéed Mushrooms <div style="font-family: Times; line-height: normal; widows: 1;">
<span style="font-family: Arial, Helvetica, sans-serif;">I discovered a new dish that I cannot wait to make again. It's a creamy and satisfying polenta. It tastes buttery and rich, but is surprisingly low fat. And then you send this dish over the moon balsamic glazed mushrooms. It's seriously so so good. And the best part? It's super simple! The whole dish comes together in about 10 minutes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJlSn1B3r7g_1pV6hRfJbAdutsULW6Xs8X_p01Dmdq80e2JR59UDnfH9TtYcbZ_C6AmObHqG32nqKmT4ocf_gEnf8SsKBTUA8uJIvfhn5E5MFXg9wbZYGv_fu_uBRZvqmp7R8XO3tOtg/s1600/IMG_6846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfJlSn1B3r7g_1pV6hRfJbAdutsULW6Xs8X_p01Dmdq80e2JR59UDnfH9TtYcbZ_C6AmObHqG32nqKmT4ocf_gEnf8SsKBTUA8uJIvfhn5E5MFXg9wbZYGv_fu_uBRZvqmp7R8XO3tOtg/s400/IMG_6846.jpg" width="287" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients: </span></div>
<div style="font-family: Times; line-height: normal; widows: 1;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons olive oil</span></div>
<div style="font-family: Times; line-height: normal; widows: 1;">
<span style="font-family: Arial, Helvetica, sans-serif;">16 oz mushrooms (I had white which was great, but baby bella or cremini would be wonderful)</span></div>
<div style="font-family: Times; line-height: normal; widows: 1;">
<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons balsamic vinegar</span></div>
<div style="font-family: Times; line-height: normal; widows: 1;">
<span style="font-family: Arial, Helvetica, sans-serif;">1 large clove garlic, minced</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon butter</span></div>
<div style="font-family: Times; line-height: normal; widows: 1;">
<span style="font-family: Arial, Helvetica, sans-serif;">18 ounces instant polenta (we LOVE the organic trader joes brand) </span></div>
<div style="font-family: Times; line-height: normal; widows: 1;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup parmesan cheese</span></div>
<div style="font-family: Times; line-height: normal; widows: 1;">
<span style="font-family: Arial, Helvetica, sans-serif;">1/4 cup chopped flat leaf italian parsley</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Directions: </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">De-stem and cut your mushrooms in half or quarters depending on the size of the mushroom. You want them to be small bite sized pieces. Remember they will shrink down during cooking. Heat your olive oil in a skillet, add your mushrooms, balsamic vinegar, and garlic. Season with salt and pepper. Cook over medium heat until the mushrooms are golden brown and cooked through (about 10 minutes). Meanwhile, in a separate skillet, melt your butter and cut open your polenta. Spread the polenta evenly across the pan and warm until cooked through. Top with half of the cheese. Once your mushrooms are done, add them to the top of the polenta. Top with your parsley and the other half of your cheese. Season again with salt and pepper and serve immediately. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGhyphenhyphenMfZtx0me-m2BodlAQIiROYXSOo3utrdlroPALJrXFT9g6FeEQKNhnyI1QD-QHv80kDJzb4jNtAxJ_GApe8lXOEXJmEyPcH2FB-hBFOBDcZQ7dBCPM40CFYLTE5nGDiF03uzRSGCM/s1600/IMG_6849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFGhyphenhyphenMfZtx0me-m2BodlAQIiROYXSOo3utrdlroPALJrXFT9g6FeEQKNhnyI1QD-QHv80kDJzb4jNtAxJ_GApe8lXOEXJmEyPcH2FB-hBFOBDcZQ7dBCPM40CFYLTE5nGDiF03uzRSGCM/s400/IMG_6849.JPG" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For a 10 minute, meat free, inexpensive and healthy meal, this is one that you will want to make over and over. In fact, I'm going to go make some more right now. </span></div>
Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-47093803642594030312015-11-17T13:04:00.002-08:002015-11-17T13:04:48.270-08:00Curry Chicken Leek & Potato Soup <span style="font-family: "arial" , "helvetica" , sans-serif;">I have been obsessed with making soups lately. I guess that is just an inherent to-do that comes with the changing of the seasons. Even though I live somewhere where it's still relatively warm, I want to get in my cozy sweater and slippers and slurp something to heat up my insides. This soup does just that. Its got just a tiny mild amount of spice. The warm flavors, the creaminess from the potatoes, and just a hint of richness from the protein in the chicken. It was so simple to make, and so simple to devour. I hope you enjoy! </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Ingredients: </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tablespoon olive oil </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 leeks, diced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 celery stalks, diced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 onion, diced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">salt and pepper</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 garlic cloves, minced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 1/2 tsp curry</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 tsp turmeric</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4 cans stock </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 carrots, diced</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3 pound bag red potatoes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 chicken breast, grilled or baked, then cut into 1/4 inch cubes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">Directions: </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Warm your oil in a large dutch oven pot, leek, onion, celery, salt and pepper and saute until softened. Add your garlic and cook for 30-60 more seconds. Then add your curry, turmeric, lavender, and stir until fragrant. Add in your stock, then your carrots and potatoes. Bring to a boil then reduce to medium heat and simmer until your potatoes are fork tender. Use an imersion blender until you have reached your desired smoothness. Add your chicken to the soup and stir until warmed through. Season again with salt and pepper as needed. Serve with bread or pita chips for dipping. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span><span style="font-family: "arial" , "helvetica" , sans-serif;">This soup has a warm creamy vibe with just a slight hint of spices. And the best part is, its virtually fat free and almost meat free. It is the perfect way to cozy up this fall. </span>Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-23669252224801045062015-10-20T16:56:00.002-07:002015-10-20T16:56:36.051-07:00Peggy's Glazed Carrot Cake<div class="separator" style="clear: both;">
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">One of my mother-in-law's recipes that my husband drools over is her glazed carrot cake. He would rather spend a night with this cake than with me. Even if you're not a fan of carrot cake, this cake will win you over. It's has the perfect moist crumble due to its delicious glaze and one secret ingredient: crushed pineapple! Maybe we should rename this Peggy's glazed pineapple carrot cake? Regardless of what we call it, we will always call it delicious. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju91UDznVIK-mLggGElhleZdllR3j_fLmY1zXjv99r5uUPaacQRySeCWt60Zsw7d3ZUeTJKMQF8kN4enQET-42Z5pACVu4Jyv4CFtTAmPkCuR_e21UrhBqwlY5kr7zlht_7SP0kTIJfXk/s1600/IMG_5471.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju91UDznVIK-mLggGElhleZdllR3j_fLmY1zXjv99r5uUPaacQRySeCWt60Zsw7d3ZUeTJKMQF8kN4enQET-42Z5pACVu4Jyv4CFtTAmPkCuR_e21UrhBqwlY5kr7zlht_7SP0kTIJfXk/s400/IMG_5471.jpg" width="292" /></span></a></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Cake Ingredients: </span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">3 eggs</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">3/4 cup vegetable oil</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">3/4 cup buttermilk</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 cups sugar</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 tsp vanilla</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 cups flour</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 tsp baking soda</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 tsp cinnamon</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">8 oz can crushed pineapple, drained</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 cups grated carrots (4-5 medium carrots) </span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">3 1/2 oz flaked coconut</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1 cup chopped walnuts or pecans</span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Glaze Ingredients: </span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1/2 cup sugar</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1/2 tsp baking soda</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1/4 cup buttermilk</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1/4 cup butter</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1 tsp corn syrup</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1/2 tsp vanilla</span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Frosting Ingredients: </span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">4 oz cream cheese, softened</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">4 oz butter, softened</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1 tsp vanilla</span><br />
<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 cups powdered sugar </span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Grease and flour two round cake pans. Preheat your oven to 350 degrees. Mix together your cake ingredients. Divide into two and pour into your cake pans. Bake for 30 minutes or until a toothpick comes out clean. Then prepare your glaze by mixing together all your ingredients (minus the vanilla) in a saucepan over medium heat for 5 minutes. Then add your vanilla to the glaze and pour it over each of the cake rounds. Let cakes cool. Mix together your frosting ingredients in an electric mixer until smooth. Add extra powdered sugar if you prefer your frosting thicker. Frost the top of one cake round, stack the other on top of it, frost that as well. Serve and enjoy! </span><br />
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Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-25102389212958367182015-10-11T16:29:00.002-07:002015-10-11T16:29:45.266-07:00Christie's Lettuce Wraps<div class="p1">
<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">I recently went back through and deleted a bunch of old recipes on this blog that I no longer enjoy, or that I have replaced with better ones. I realized an important recipe I use was missing from this blog! I have only ever tried one recipe for lettuce wraps. It is so delicious that I've never even been tempted to branch out and try a new one. I'm guessing if you make this for dinner tonight, you'll never want to try another recipe for lettuce wraps either. It has the perfect caramelized crunch and is surprisingly fresh and satisfying. </span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">4 chicken breasts, diced</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">2 heads of bib lettuce</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 cup vegetable oil</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">2 onions, diced</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">4 garlic cloves, minced</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons soy suace</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup cashews, chopped</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">6 basil leaves, julienned</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">salt and pepper to taste</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1 cup asian crunchy noodles</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">hot sauce (optional)</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients for sauce:</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">4 tablespoons soy sauce</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons sesame oil</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoon brown sugar</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoon rice wine vinegar</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon fresh ginger, minced</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon crushed red pepper flakes</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></span></div>
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<span class="s1"><span style="font-family: Arial, Helvetica, sans-serif;">Heat your oil in a pan over medium high heat. Add your chicken and cook until golden on all sides (about 5-6 minutes). Remove your chicken from the oil, and set aside. To your oiled pan add your onions and soy sauce. When your onions are brown and tender, add your garlic and cook for an additional minute. In a seperate bowl mix together all of your sauce ingredients and stir until the brown sugar is dissolved. Add the sauce and chicken back to your onions in the pan. Saute everything together until fragrant and warm. Fill your lettuce leaves with the chicken mixture and top with asian crunchy noodles, hot sauce, and fresh basil.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqMGyYrhByScSEMsPDE8Z5KWjgMBcEkDRVkWHszlfZMDOQT7m1P2yrJ9eIVpo1wCjLHJcviGsyuOJXT5y680juaFHnb1hRdxSwZuZ-ht3b4OoEsNCa98TiA-i0DwJhws9-0i9KlBX7Kdpv/s1600/IMG_5320.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqMGyYrhByScSEMsPDE8Z5KWjgMBcEkDRVkWHszlfZMDOQT7m1P2yrJ9eIVpo1wCjLHJcviGsyuOJXT5y680juaFHnb1hRdxSwZuZ-ht3b4OoEsNCa98TiA-i0DwJhws9-0i9KlBX7Kdpv/s400/IMG_5320.JPG" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Super simple, super delicious. Just the kind of recipe we love around here. Hope you enjoy it!</span><span class="s1"></span></div>
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Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-26571326957627518752015-10-05T05:46:00.000-07:002015-10-05T05:46:00.770-07:00Hella Good Potato Leek Soup<span style="font-family: Arial, Helvetica, sans-serif;">My mother-in-law has so many wonderful dishes in her repertoire. Her leek and potato soup has to be my absolute favorite. I could drink gallons of this like a diesel truck drinks fuel. If I could fill a swimming pool with this soup, I totally would. Its creamy and full of amazing comfort flavors. I just keep saying "this is sooooo delicious!" the entire time I'm eating this. It's the perfect cozy fall soup. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaG7zW6zoplI3V8uDUUDr77hcZgUSvBT_h9EcZwNG4oTiSCnsZaSZLvoZ0__nlaNU3vWC4FKPHy2jo0HjQjaVBvOUNKTUfykb7P8Bim_NzYcdxGtUBCBSSjyO-i-z1DHyZpz-3ZOPPIgg/s1600/IMG_5304.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaG7zW6zoplI3V8uDUUDr77hcZgUSvBT_h9EcZwNG4oTiSCnsZaSZLvoZ0__nlaNU3vWC4FKPHy2jo0HjQjaVBvOUNKTUfykb7P8Bim_NzYcdxGtUBCBSSjyO-i-z1DHyZpz-3ZOPPIgg/s400/IMG_5304.JPG" width="400" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients: </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons butter</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 slices bacon, chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 large leeks, (the white part only) chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 pounds potatoes, peeled and chopped</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 cups chicken stock</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 bay leaves</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4 sprigs of thyme </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">15-20 peppercorns (can sub pepper to taste)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup white wine</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 cup heavy cream (can sub whole milk)</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">In a heavy pan, melt your butter and add your bacon. Cook bacon until crisp and all the fat is rendered off into the pan. Add your leeks and potatoes to the pan and cook until your leeks are soft. Add your wine, stock, bay leaves, & thyme. Tie your peppercorns in a cheesecloth bundle with the green parts of the leek and add that to the pot too. Simmer until the potatoes are very soft. You can then blend the soup with an emersion blender until its creamy with just a few chunks. Remove from heat and cool slightly before adding your cream (so your cream doesn't curdle) or temper your cream before adding it to the hot soup. Reheat slowly and salt and pepper to taste. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Serve with bread, or the Nelson favorite is to pair this soup with crab. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVXpj9bw6ZClQqJHR49ZHwnpZGW6P7yXqKTS67Rlp5u028222rFOIvf5jSRXngMoApqxM1xa5FqmYXkWonspEwoCEuPCE2t8Sy4RQuoqL2K47sEqVYY5sYjnMz1RxOkcY6yiOKkjghN0/s1600/IMG_5291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLVXpj9bw6ZClQqJHR49ZHwnpZGW6P7yXqKTS67Rlp5u028222rFOIvf5jSRXngMoApqxM1xa5FqmYXkWonspEwoCEuPCE2t8Sy4RQuoqL2K47sEqVYY5sYjnMz1RxOkcY6yiOKkjghN0/s400/IMG_5291.JPG" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">I've said it once, but I will say it a million times. This soup is sooooooo good. Creamy, full of comforting flavors, and the perfect velvety texture. Make this today and I dare you not to fall in love with it. Actually, I double dare you. </span></div>
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Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-11386399819879422332015-10-04T12:37:00.000-07:002015-10-04T12:37:09.090-07:00Ooey Gooey Fluffy Sweet Rolls<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Growing up, my mother made Sweet Rolls. Somewhere along the line I started calling them Cinnamon Rolls. I realized a good chunk of the world calls them Sticky Buns. Whatever you call them, you will certainly call them delicious. Behold! </span><br />
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">These magical rolls are made of light and fluffy dough. They have the perfect amount of sweet and spice. The oozy gooey frosting makes the melt in your mouth. They are literally finger licking good. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIe9daJA-cBNNQmorWGw5Grm-QWgQ85p3aNVTsGUas3vEtVN83peD-ShEfxNhVaVHuKaiCtl8PiS8V5LvMBZ2IXmTwqYFGixYyIWwBahhUc0JsbX6adpLg_lsLC4oPNglvLeaD8oOUs4/s1600/IMG_5251.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOIe9daJA-cBNNQmorWGw5Grm-QWgQ85p3aNVTsGUas3vEtVN83peD-ShEfxNhVaVHuKaiCtl8PiS8V5LvMBZ2IXmTwqYFGixYyIWwBahhUc0JsbX6adpLg_lsLC4oPNglvLeaD8oOUs4/s400/IMG_5251.JPG" width="305" /></span></a></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Ingredients for the dough: </span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1 small package of yeast</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1/2 cup warm water</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1 egg</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1/4 cup sugar</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1/2 cup milk</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1/3 cup melted butter</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1 teaspoon lavender salt</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">3 1/2 cups flour</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Ingredients for the center: </span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1/4 cup melted butter</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1/3 cup sugar</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1 tablespoon cinnamon</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Ingredients for the frosting: </span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">4 tablespoons room temperature butter</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">1 teaspoon vanilla extract </span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">2 cups powdered sugar</span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">3 tablespoons hot water</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_drHiUWp4Je11D-OnshqaSwPUGNmx1ORC0gag2oVshBRz0f30kJv0kXmqBV93xmFM70oX-CJj24OUPoFaPGFKO2Qr_HvJ7ZYwfIxPdcG1u2jQeXMXukLDEmu4HtbJzRWo8MIMZ_7mWw/s1600/IMG_5254.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje_drHiUWp4Je11D-OnshqaSwPUGNmx1ORC0gag2oVshBRz0f30kJv0kXmqBV93xmFM70oX-CJj24OUPoFaPGFKO2Qr_HvJ7ZYwfIxPdcG1u2jQeXMXukLDEmu4HtbJzRWo8MIMZ_7mWw/s400/IMG_5254.JPG" width="400" /></span></a></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Directions: </span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">In a small bowl disolve your yeast packet in warm water. In a separate bowl heat your milk in the microwave to <i>almost</i> boiling. In your kitchen mixer, use your dough attachment and mix together your milk, sugar, melted butter, egg, and lavender salt. Slowly add your flour and then add your yeast water. Mix on medium speed for about 4 or 5 minutes. The dough should form a sticky ball. Grease the sides of your mixing bowl and cover it with plastic wrap and a kitchen towel. Keep it in a warm spot on your counter until the dough doubles in size, about 60-90 minutes. </span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Then knead your dough back into its original size. Using the backside of a greased cookie tray, roll out your dough until it matches the tray in size. Cover your sheet of dough with your melted butter. Then mix together your cinnamon and sugar and sprinkle your mixture all over the melted butter. Roll it up from the long side so it makes a long skinny roll of dough. Cut it into 12 equal pieces. Place those pieces in a greased casserole dish, spaced into 3 rows of 4. Let rise again, until the dough fills the pan and about doubles in size again. This should take 30-45 minutes. </span></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">Heat your oven to 350 degrees and back for 25 minutes or until just slightly golden on top. As soon as you pull your rolls from the oven, mix together your butter, vanilla, powdered sugar, and water until its a smooth consistency. Pour your glaze over your rolls once they have cooled slightly. Serve immediately. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Xd0Ahek7YCrvWV2EJNTMdu5U78OiXqPwLyLXoFyHNGHPA4OHkdQ-Cjc5aSqs4eNSdHxtyr9TWgfON2LJO57YlyaaKX0a7ouChO5vJ4ztV3K0Bic1aGOtIkn-mzFNeLj0ukuHax0GQgA/s1600/IMG_5270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #444444; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Xd0Ahek7YCrvWV2EJNTMdu5U78OiXqPwLyLXoFyHNGHPA4OHkdQ-Cjc5aSqs4eNSdHxtyr9TWgfON2LJO57YlyaaKX0a7ouChO5vJ4ztV3K0Bic1aGOtIkn-mzFNeLj0ukuHax0GQgA/s400/IMG_5270.JPG" width="400" /></span></a></div>
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<span style="color: #444444; font-family: Arial, Helvetica, sans-serif;">This is the best desert I have made in a long time. We made it for lds general conference this weekend, which is always a perfect time to bust out a delicious and special breakfast treat. This is the perfect desert for a morning family gathering. But if you know my family, you better make a double batch. Enjoy!</span></div>
Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-76929729263745382192015-09-28T16:30:00.001-07:002015-09-28T16:30:33.628-07:00Sweet Balsamic Dressing<span style="font-family: Arial, Helvetica, sans-serif;">I love finding a new recipe for a homemade dressing. Anything you can make that makes vegetables not taste like vegetables is a good thing. This dressing has only a few ingredients, but tastes much more complex. It comes together in a cinch and you can save it for days and reuse it. If you're bored of the same old same old dressing, give this one a try. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN1P3DeIzPAfURo2y34682MZqfzVu4WbQc9s2OLPlZ7zuTTJVV1ZU0Jww-VQ45ijbODUIsmRO1Zms_cIl5ZffgF1DiCWfi1cby668dquz-m2Wvx2Ls6WH1GhPwO6WEFYDrnEpVufseVIc/s400/IMG_5172.JPG" width="345" /></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Dressing Ingredients: </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3/4 cup extra virgin olive oil</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/4 good quality balsamic vinegar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 clove garlic</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons brown sugar</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp salt</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp pepper </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">You want to add all of your ingredients except for the olive oil into a mini prep, and blend them together. Then slowly add the oil so it can emulsify. Blend until smooth and fully incorporated. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTPv6KuJOOKkD_Pd092RDmLG6TuQBBhbU5fo309BeSxAWXycqLyaOYPo4ny53MM8GBs6Q5jWkFkeiD-7swsqLWyy8EcsAYIZlcSanMYMhfXwb0_enrE4k26yxCuQ1mOG9to1G7d8hkhU/s1600/IMG_5177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijTPv6KuJOOKkD_Pd092RDmLG6TuQBBhbU5fo309BeSxAWXycqLyaOYPo4ny53MM8GBs6Q5jWkFkeiD-7swsqLWyy8EcsAYIZlcSanMYMhfXwb0_enrE4k26yxCuQ1mOG9to1G7d8hkhU/s320/IMG_5177.JPG" width="320" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">For this particular salad we used shredded romaine hearts, radishes, grilled chicken, cherry tomatoes, croutons, and blue cheese dressing. The previous day I made this salad we used feta cheese, spinach, cucumbers, and almonds. Both of these salads were fantastic. That's the great thing about a good dressing. You can put it on about anything and it will taste fantastic. </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Enjoy!</span></div>
Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0tag:blogger.com,1999:blog-6097903352618687531.post-31855875866477469922015-08-26T18:46:00.002-07:002015-08-26T18:46:41.998-07:00Sweet Potato Enchiladas with an Avocado Mole<span style="font-family: Arial, Helvetica, sans-serif;"><span style="background-color: white;"><span style="line-height: 18px;">I'm resurrecting an old favorite on this old blog because I re-made this tonight and remembered just how delicious this is. They are creamy and full of unique satisfying flavors. This recipe is actually incredibly healthy when it comes to most enchilada recipes I've seen; but it doesn't taste like a healthy recipe which is important criteria in my book. </span></span><span style="background-color: white;"><span style="line-height: 18px;">The whole time we were eating this for the first time my husband was like "Does this have cream in it? Does this have chicken in it? How much cheese did you use? It tastes like there is a rich mole on this! This recipe is a keeper! Best new recipe yet!" High praise from my picky Love Muffin. While this recipe doesn't have an expensive protein or unhealthy cream in it, it totally satisfies. I love meatless meals that my husband approves of. Plus it comes together in a snap, I love easy meals that my stomach approves of! </span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ubiLD2xp7vhpqZ-uoCIkELsd4sttPTTJCf87hwcjLpVs8n_9Wm5p8qxlUHfARKiCUNamIVcvzqogFZQy0yEhyDVvzwLGylTwsOXMNGxjgD0KiIo2R8eC5oUxYGcHMwE3Op0GJTAXNSo/s1600/IMG_4500.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_ubiLD2xp7vhpqZ-uoCIkELsd4sttPTTJCf87hwcjLpVs8n_9Wm5p8qxlUHfARKiCUNamIVcvzqogFZQy0yEhyDVvzwLGylTwsOXMNGxjgD0KiIo2R8eC5oUxYGcHMwE3Op0GJTAXNSo/s400/IMG_4500.jpg" width="273" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">6 whole wheat tortillas </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 can black beans, rinsed </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 large onion </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 garlic clove </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 avacado</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3 Roma tomatoes </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp chili powder </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons vegetable oil </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon water</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp oregano </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 medium sweet potato, skinned & shred (should make about 1.5-2 cups) </span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cup cheddar cheese, shredded</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Arial, Helvetica, sans-serif;">Heat oven to 450. </span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Arial, Helvetica, sans-serif;">In a blender, puree the tomatoes, avacado, chili powder, half the onion, 1 tablespoon veggie oil, water, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.</span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Arial, Helvetica, sans-serif;">Heat 1 tablespoon veggie oil in a large skillet over medium-high heat. Add the other 1/2 of the onion and garlic and cook 3 minutes until soft. Add the black beans, sweet potato, oregano, and ¼ teaspoon of both salt and pepper. Cook stiring frequently until the sweet potatoes are tender, 4 to 6 minutes. Stir in 1 cup cheese. </span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Arial, Helvetica, sans-serif;">Spray a 9x13 pan with non stick spray. Fill your tortillas with the bean mixture and roll into enchilada shapes and fill pan. Cover rolled tortillas with blender sauce. Cover with remaining 1/2 cup of cheese. </span></span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Arial, Helvetica, sans-serif;">Bake for 15 minutes until cheese is bubbly. Serve and enjoy! </span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Notes: Husband suggests you grill your tomatoes and onion on the BBQ to get them nice and charred to add a smokiness to your mole. I say, that's a lot of extra work, but maybe worth a try. He also thinks adding an anaheim chili to the mole and omitting the water would be a nice way to keep the sauce thin enough but add some extra flavor instead. </span></div>
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<span style="background-color: rgba(255, 255, 255, 0);"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="line-height: 18px;">Anyway, meatless meal that satisfies your craving for a stick to your ribs dish. Unique and flavorful combinations that your family won't soon forget. Easy on the waistline and pocketbook, a cinch to pull together, what's not to love? These are one of my favorite ways to eat enchiladas ever, you've gotta try them. You won't regret it. </span></span></span></div>
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Christiehttp://www.blogger.com/profile/07273700960877507766noreply@blogger.com0